Grilled Chicken Pizza
WALT DISNEY WORLD RECIPES
INDEX
Beverages
Appetizers
Soups
Breads
Sandwiches & Wraps
Salads and Salad Dressings
Eggs, Cheese & Breakfast
Luncheon and Supper Dishes
Seafood
Poultry
Meats
Vegetables
Desserts
1 Gallon = 4 quarts; 1 quart = 32 fluid ounces or 4 cups or 2 pints; 1 pint = 2 cups or 16 fluid ounces
Chili Pepper rankings
100 Scoville Units includes most Bell/Sweet pepper varieties.
[pic] 500-1000 Scoville Units includes New Mexican peppers.
[pic] 1,000-1,500 Scoville Units includes Espanola peppers.
[pic] 1,000-2,000 Scoville Units includes Ancho & Pasilla (Poblano) peppers.
[pic] 1,000-2,500 Scoville Units includes Cascabel & Cherry peppers.
[pic] 2,500-5,000 Scoville Units includes Jalapeno & Mirasol peppers.
[pic] 5,000-15,000 Scoville Units includes Serrano peppers.
[pic] 15,000-30,000 Scoville Units includes de Arbol peppers.
[pic] 30,000-50,000 Scoville Units includes Cayenne & Tabasco peppers.
[pic] 50,000-100,000 Scoville Units includes Chiltepin peppers
[pic] 100,000-350,000 Scoville Units includes Scotch Bonnet & Thai peppers.
[pic] 200,000 to 300,000 Scoville Units includes Habanero peppers.
[pic] Around 16,000,000 Scoville Units is Pure Capsaicin.
BEVERAGES
Atlantic Breeze
Wolfgang Puck Café, Executive Chef Todd Baggett
1 1/4 oz Meyers Rum
1/4 oz Banana Liquor
To fill Orange Juice
To fill Pineapple Juice
Splash Grenadine
In a shaker, blend all ingredients. Shake well and serve over ice.
Back Scratcher
Tambu Lounge – Polynesian Resort
1/2 oz. Meyer's Rum
1/2 oz. Light Rum
Fill with *POG Juice
Top with Jack Daniels
Serve in a Hurricane glass
*The real POG juice comes from Maui and is a blend of Passion Fruit, Orange and Guava juices.
Bahama Mama
Disney Cruise Line
1/2 oz white rum
1/2 oz Meyers rum
1/2 oz Creme de banana
1/2 oz Malibu rum
2 oz orange juice
2 oz pineapple juice
dash of grenadine
Blend with ice.
Bailey's Banana Colada (BBC)
Disney Cruise Line
1 banana
1 shot Bailey's Irish Cream
2-3 scoops ice cream
1/4 cup milk
Put in Blender with ice. Blend, then add 1 shot dark rum.
BBC
Disney Cruise Line
Pina Colada mix
Add Bailey's Irish cream
1/2 banana
crushed ice
Blend until smooth and top off with a shot of Meyers Dark Rum.
BBC - Baileys' Banana Colada
Disney Cruise Line
Ingredients: 1 oz. Baileys
1 small banana, sliced
1 oz. Banana Liqueur
Ice
3 oz. Pina Colada Mix
1 oz. Dark Rum
Fill blender with ice. Combine ingredients & blend until ice is crushed & mixture is smooth.
Banana Cabana
Signature Drink at Disney's Caribbean Beach Resort
1 oz Spiced Rum
.5 Creme de Banana liqueur
Piña Colada mixer to fill (about 3 oz)
Add ice to blender after the other liquid has blended.
Garnish with cherries, bananas, and pineapple leaves on a skewer. “Glow” ice cube (that starts glowing when hit) is an optional extra. A martini glass is used when served inside; a plastic glass is used for pool bar presentation.
Banana Chai Cream Pie
General Bar Menu, WDW
3 oz Voyant Chai Cream liquer
1 oz banana liquer
1/2 oz of half and half
Serve in martini glass with chocolate sauce on bottom. Garnish with whipped cream and chocolate sauce
Big Apple Sunset
Walt Disney World Resort (from Delicious Disney cookbook)
Serves 1
1 1/4 ounces Van Gogh Wild Apple Vodka
3/4 ounce sour apple schnapps
1/2 ounce sour mix
1/4 ounce Chambord Raspberry liqueur
Apple slices for garnish
In a shaker with ice, mix vodka, schnapps, and sour mix. Strain. Finish with Chambord (do not stir). Serve in a chilled martini glass garnished with apple slices.
Bikini Martini
Wolfgang Puck Café, Executive Chef Todd Baggett
1 1/2 oz Vox Vodka
1/2 oz Melon Liquor
To fill Orange Juice
To fill Cranberry Juice
In a shaker, blend all ingredients. Shake well and serve.
Blackberry Brandy Recipe
1 liter
1 lb blackberries, washed
8 ounces superfine sugar
1 liter brandy (35 fl.oz.)
Divide the blackberries between 3 sterilized 500ml ‘Kilmer’ jars (or alternatively use other sterilized jars/containers that you can seal tightly, or place blackberries into one very large container).
Pour in the sugar, dividing it equally between the jars; divide and pour in the brandy.
Seal the jars tightly and shake them well.
Store in a cool, dark cupboard and shake every other day for a week, then shake once a week for two months; the brandy be then be ready to drink, but will keep improving if you can manage to leave it for longer!
When the brandy has steeped for at least two months, strain it off into a 1 liter bottle (you can reserve the fruit for a very boozy dessert; a few berries are great served with vanilla ice cream); it is now ready to serve.
Blue Bayou
House of Blues, Downtown Disney
1 3/4 oz. 1800 Cuervo Tequila
1/4 oz. Blue Curaco
Sweet & sour mix
Fill a tall glass with ice, pour in alcohol, fill the rest of the way with
sweet and sour mix, mix and enjoy!
Blue Glow-tini
General Bar Menu, Disney World
1.5 oz. Skyy Citrus (or any citrus vodka)
.5 oz. Peach Schnapps
.5 oz Blue Curacao
1 oz. Pineapple Juice
1 oz Sour (Margarita) Mix
Build over ice, shake well and strain into a sugar –rimmed martini glass. Add a glowing ice-cube.
April ’08 – I used sour mix instead of Margarita Mix. Tastes fruity like a Blue Hawaiian.
Blue Hawaii Shooter
Planet Hollywood, Downtown Disney
Makes 1 shooter
3/4 ounce Malibu Rum
3/4 ounce blue curacao liqueur
splash pineapple juice
splash sweet & sour mix
1. Combine all ingredients for your choice of shooter in a shaker with a handful of ice, and shake.
2. Strain into a 2-ounce shot glass and serve.
Blue Hawaiian
Tambu Lounge – Polynesian Resort
1/2 oz. Light Rum
1 oz. Blue Curacao
4 oz. Pineapple juice
2 oz. Sour mix (see Sour Mix recipe)
Garnish: Pineapple flag
Serve in a Tiki mug
Blue Lagoon
Planet Hollywood, Downtown Disney
1¼ oz. Absolut Vodka
¾ oz. Blue Curacao
Equal Parts Pineapple Juice and Pink Lemonade
Lemon Wheel, garnish
Rim glass with blue sugar. Fill glass with ice. Pour ingredients in a mixing
tin and blend for 2 seconds. Pour over ice. Add garnish, straw and a smile!
Blue Spoodle
Spoodles, Boardwalk
1 oz - GranGala (Triple Orange Liqueur)
1 oz - Blue Curacao
½ oz - Peach Schnapps
4 oz - Pina Colada Mix
Put all ingredients into a blender with 2 cups of ice and blend. When smooth, pour contents into a hurricane glass, top with whip cream and a strawberry on the rim of glass.
Bongo’s Jungle Juice
Adventurers Club, Pleasure Island (this is the mix the club uses. Obviously home users will use less).
1 bottle (750 ml) Captain Morgan's Spiced Rum
1 bottle Bacardi 151
1 bottle Banana liqueur
2 bottles Strawberry Daquiri Mix
2 bottles each: orange juice, pineapple juice, and cranberry juice.
Mix all the ingredients and serve in a tall glass over ice.
Cooks Note: this drink is very sweet and I would cut back on the Strawberry Daquiri Mix
Bubble Gum Shooter
Planet Hollywood, WDW
1 serving
¾ fluid ounce vodka
¾ fluid ounce banana liqueur
1 dash cranberry juice
1 dash Grenadine
Combine all ingredients in a shaker with a handful of ice, and shake well. Strain into a 2 ounce shot glass and serve.
Cape Cod Margarita
Palo, Disney Cruise Line
1.5 oz Tequila
0.5 oz Grand Marnier
1.5 oz Sour mix
2 oz Cranberry Juice
Mix all ingredients together .
Captain's Rum Runner
Territory Lounge, Wilderness Lodge (and general tropical bar menu, WDW)
Yield: 1 serving
Glass: Collins
Garnish: Lime Wedge
3/4 ounce Captain Morgan's Original Spiced Rum
1/2 ounce Bols Blackberry Brandy
1/2 ounce Bols Crème de Banana
2 ounces Orange Juice
2 ounces Pineapple Juice
1/4 ounce Grenadine
1/4 ounce Myers's Original Dark Rum - for float
Build in a Collins glass over ice and shake. Top with a float of Myers's Original Dark Rum
Chi Chi
Polynesian Village Resort (Cooking with Mickey Around the World: Walt Disney World's Most Requested Recipes" 1986)
1/2 Cup Ice
1 1/2 Ounces Silver Rum
3/4 Ounce Coconut Cream
2 1/2 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.
Citrus Mist
Raglan Road, Downtown Disney
1.25 ounces Irish Mist
.75 ounce Bacardi Limon
juice of 1 lemon
juice of 1 lime
splash pineapple juice
garnish with maraschino cherry
Blend in glass with ice (?)
Cliff's Lemonade
California Grill, Contemporary Resort
2 lemons
1 1/2 tbsp. sugar
1/4 cup orange juice
1 liter of Sprite
Peel the lemons, removing white skin and seeds. Place lemons, sugar and orange juice in a blender, and fill to the brim with ice, then Sprite. Process until smooth and serve immediately.
Conga Juice
San Angel Cantina, Mexico, Epcot
5 cups orange juice (pulp free)
2 cups pineapple juice
1/2 cup lime juice
1/4 cup Maraschino Cherry juice
Best server over crushed ice, or put in freezer to create a slush type drink.
Cool Running
Planet Hollywood, Downtown Disney
3/4 ounce Captain Morgan spiced rum
3/4 ounce Malibu rum
3/4 ounce Bacardi Limon
2 ounces (1/4 cup) pineapple juice
1 ounce cranberry juice
1 ounce orange juice
Splash of grenadine
Splash of Rose's lime juice
Splash of Bacardi 151 rum
Fill a 16-ounce glass with ice. Combine all ingredients, except Bacardi 151, in a shaker. Shake, shake, shake. Pour over ice. Pour a splash of Bacardi 151 on top, garnish with an orange wedge on the
rim of the glass, drop in a cherry, and serve with a straw.
Coral Rita
Coral Reef Restaurant, Epcot
1 1/2 oz Reserva 100% Anejo Tequila
1/2 oz Cointreau
1/4 oz lime juice
ice
Combine in a blender with ice.
Cosmopolitan
Yachtsman Steakhouse, Yacht Club Resort
1.25 ounces Absolute Citron
.75 ounce Cointreau
Splash of Sour Mix
Splash of Cranberry Juice
Mix with lots of ice and enjoy.
Eiswein Martini
Le Cellier, Epcot
1 ounce Inniskillan Vidal Eiswein
1 ounce Vodka
Shake with ice for approximately 60 seconds, then strain into a martini glass.
Note: Had this in Jan. ’08 and it’s a refreshing drink.
Eve’s Revenge Martini
House of Blues, Downtown Disney
Makes 1 Drink
1 1/4 ounces Absolut vodka
3/4 ounce DeKuyper Pucker sour apple schnapps
1 ounce sweet & sour mix
1 ounce Sprite
Put a handful of ice in a martini glass so that it chills while you mix. Add another handful of ice to a shaker
Add the vodka, schnapps, sweet & sour mix, and Sprite to the shaker and give it a good shake. Dump the ice out of the martini glass, pour in the cocktail, and serve.
Florida Iced Tea
Wolfgang Puck Café, Executive Chef Todd Baggett
3/4 oz Vodka
1/4 oz Gin
1/4 oz Rum
1/4 oz Triple Sec
To fill Orange Juice
Splash Grenadine
Splash Sprite
In a shaker, blend all ingredients. Shake well and serve over ice.
Frozen Sunshine
Beaches & Cream, Yacht & Beach Club Resorts
1 Scoop vanilla ice cream
2 scoops orange sherbet
Seltzer
Whipped cream
6 Candy orange slices
Put 1 scoop vanilla ice cream and 2 scoops orange sherbet in a blender. Blend until smooth. Pour into glass, top with whipped cream and candy orange slices.
Frunch
Boma, Animal Kingdom Lodge
Yield: 8 servings
1 1/2 cups mango juice
1/2 cup pineapple concentrate, thawed
1/2 cup lemonade concentrate, thawed
2 cups fresh orange juice
3 cups water
4 Tablespoons grenadine
Mix all ingredients together. Serve over ice in a tall glass.
For a larger amount use:
8 oz can frozen lemon juice
8 oz can frozen pineapple juice
8 oz can frozen orange juice concentrate
12 oz mango juice
6 oz grenadine
Follow the package instructions on the frozen juice containers. Mix concentrates and water in a large punch bowl. Add the mango juice and grenadine. Mix well and serve over ice in a tall glass.
Funky Monkey
Barefoot Bar, Polynesian Resort
1 oz Mount Gay® Barbados rum
1 oz crème de bananes
5/8 oz dark crème de cacao
3 oz coconut milk
1 banana
coconuts
Blend with ice until smooth. Pour into a hurricane glass and garnish with coconut flakes.
Georgia Peach
House of Blues, Downtown Disney
1 1/2 oz. Sky Vodka
1/4 oz. Peach Schnapps
Orange juice
Cranberry juice
Fill a very tall glass with ice, pour in alcohol, and juices. Mix and enjoy!
Gorillas in the Mist
Planet Hollywood, Downtown Disney
¾ oz. Malibu Coconut Rum
¾ oz. Bailey's Irish Cream
¾ oz.Kahlua
¾ oz. Banana Liqueur
1 ½ oz. Ice Cream
½ Banana
Place ingredients in mixing tin. Blend till creamy. Pour into glass. Top with whipped cream, dried banana chips and swirl chocolate syrup over top.
Grand Marnier Orange Slush
Drink Kiosk by France, Epcot
3 cups Grand Marnier
1 cup *Orange Fruit Smoothie from Florida Natural Flavours in Casselberry, FLA
Ice if making in a blender
Same instructions as for the Lemon Slush.
*If substituting the Orange Fruit Smoothie try for something with an orange dreamsicle taste.
Grape Crush Shooter
Planet Hollywood, Downtown Disney
3/4 oz vodka
3/4 oz DeKuyper Grape Pucker
Splash sweet & sour
Splash Chambord liqueur
Green Gator Cocktail
House of Blues, Downtown Disney
Servings: 1
1 1/2 ounces Midori Melon Liqueur
1/2 ounce coconut rum
Pineapple juice
Fill a tall glass with ice, pour in alcohol, fill the rest of the way with pineapple juice, mix and enjoy! They serve the drink with a plastic glow-stick as a swizzle stick, which gives the drink an eerie, magical radiance. (Very good and cool green color)
Grey Goose Citron Vodka Slushie
Drink Kiosk by France, Epcot
3 cups Grey Goose Citron Vodka
1 cup *Polynesian Pleasure Lemon Frozen Drink Mix from Florida Natural Flavours in Casselberry, FLA
Ice if making in a blender or water according to manufacturer’s instructions for slush machine.
Mix Vodka and Polynesian Pleasure Lemon. It helps to chill the mix before putting in a slushie machine. Add the required amount of water for your machine (generally for 1 liter alcohol you use 1 ¾ gallon or 28 cups water.)
If making in a blender use enough ice to produce the slushie effect.
* can try substituting frozen Minute Maid lemonade
Haole's Passion
Polynesian Village Resort, (Cooking with Mickey around our world 1986)
2 1/2 oz light rum
2 oz chilled papaya juice
1 oz chilled pineapple juice
3/4 oz chilled lime juice
Crushed ice, if desired.
Mix rum with juices. Serve in an 8 oz beer glass with crushed ice, if desired
Hawaiian Sunset
Polynesian Village Resort, (Cooking with Mickey around our world 1986)
3 1/2 oz pineapple wine
1/2 oz grenadine
2 oz orange juice
1/2 oz mai tai rum
1/2 oz creme de banana
4 3/4 oz lemon bar mix
crushed ice
orange slices
maraschino cherries
straws
Blend pineapple wine with grenadine, orange juice, rum, creme 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.
Hob Blue Martini
House of Blues, Downtown Disney
1 1/4 ounces Absolut Citron vodka
1/4 ounce blue curacao liqueur
1 1/4 ounces sweet & sour mix
1. Put a handful of ice and some water in a martini glass so that it chills while you mix.
2. Add another handful of ice to a shaker
3. Add the vodka, blue curacao, and sweet & sour mix to the shaker and give it a good shake.
4. Dump the ice water out of the martini glass, pour in the cocktail, and serve.
Note: When making any martini always fill the glass with ice and water and let it sit while you make the drink in a shaker. A glass with a good chill on it, is key.
Hula Hoop
from Classic Concoctions at the Pop Century
1 ounce Malibu Rum
1/2 ounce Banana Liquor
1/2 ounce Melon Liquor
3 ounces Pineapple Juice
Splash of Grenadine
Serve on the rocks
April ’08 – Tastes very good.
Hurricane
House of Blues, Downtown Disney
3/4 oz. Bacardi Limon rum
1 oz. Bacardi light rum
1/4 oz. Bacardi 151 rum
Pineapple juice
Orange juice
Grenadine
Sweet & sour mix
Fill a very tall glass with ice, pour in alcohol, and equal parts orange juice, pineapple juice and sweet and sour mix and about 1 tablespoon grenadine. Shake, then float 1/4 oz.Bacardi 151 rum on top. Serve immediately.
Hurricane Hanna
Disney's Yacht & Beach Club Resorts
Yield: 1 serving.
1 ounce Myers's Rum
3/4 ounce peach schnapps
3 ounces orange juice
Splash grenadine
1/2 ounce Bacardi 151 Rum
Cherry and orange slice for garnish
1. Fill hurricane glass with ice.
2. Combine Myers's rum, schnapps, orange juice and grenadine. Pour over ice.
3. Top off with Bacardi 151 rum.
4. Garnish with cherry and orange slice.
Island Sunset
Tambu Lounge – Polynesian Resort
1/2 oz. Malibu Rum
1/2 oz. Captain Morgan's Rum
1/2 oz. Melon Liquor
1/2 oz. Peach schnapps
2 oz. *POG concentrate
Garnish: Orange flag
Serve in a Hurricane glass
The real POG juice comes from Maui and is a blend of Passion Fruit, Orange and Guava juices.
Jamba Juice Smoothies
Downtown Disney, California
Orange n' Spice Smoothie
1 cup orange juice
1 cup cranberry juice
1 cup peaches
1 cup strawberries
1 cup orange sherbet
1 cup ice
Dash of holiday spice (cinnamon, nutmeg, etc.)
Blend well, then serve immediately.
Cranberry Craze Smoothie
3/4 cup cranberry juice
2 tablespoon plain yogurt
1/2 cup raspberry sherbet
1 cup strawberries
1/2 cup blueberries
ice cubes
Blend all ingredients in blender until smooth and creamy.
Egg Nog Smoothie
1 cup lowfat egg nog
1 cup nonfat frozen yogurt
1 dash nutmeg
1 cup crushed ice
Combine all ingredients in blender and blend on low setting.
Mighty Cherry Charger Smoothie
1 cup cherry juice
1 cup soy milk
1 cup cherries
1 cup strawberries
1 cup frozen yogurt
1 cup ice
Blend well, then serve immediately.
Pink Starburst
6 OZ Lemonade
6 OZ Soymilk
1 Rasberry Sherbet
1 Frozen Yogurt
1 Sorbet
2 Strawberries
Combine all ingredients in blender and blend.
Java Juice
Castaway Cay, Disney Cruise Line
Makes 1 Serving
2 oz. Pina Colada Mix
2 oz. Cappuccino Mix
1 oz. Coconut Rum
Blend with ice.
Jungle Juice
Boma, AKL (and probably Tusker House)
1 part pineapple juice, 1 part mango juice, 2 parts orange juice, 2 parts lemonade.
Keoke Coffee
Kona Café, Polynesian Resort
1/2 oz. Kahlua
1/2 oz. Brandy
1/2 oz. Crème de cacao (dark)
Hot coffee
Garnish the top with whip cream
Serve in an Irish coffee mug
Key Lime Martini
House of Blues, Downtown Disney
1 serving
2 ounces Absolut vanilla-infused Vodka
1.5 ounces Monin Key Lime Pie Syrup (flavored coffee syrup)
1 ounce sour mix ( see sour mix recipe)
2.5 ounces half-and-half
Mint sprig and lime wedge for garnish
Graham cracker crumb-rimmed martini glass
1. Shake ingredients with ice.
2. Strain into martini glass.
3. Garnish with lime wedge and mint sprig.
Key Lime Martini
Coral Reef Café, Epcot
1 serving
2 oz. Ketel One Vodka
1 oz Key Lime Juice
1 oz cream (or half-and-half for less calories)
Pour all three ingredients into a cocktail shaker half-filled with ice cubes. Shake well, and strain into a chilled cocktail glass. Garnish with a twist of lime, and serve.
Note: With no sugar, this was far too sour for my taste. It tasted better when sugar was added and ice was left in the glass.
Kiwi Margarita
Mexico Margarita Stand, Epcot
2 – 4 servings
½ cup sugar
1/2 cup Gold tequila
1/2 cup silver tequila
1/2 cup triple sec
1 cup fresh lemon juice (10 to 12 ripe lemons)
1/2 cup lime juice, freshly squeezed (6 to 7 ripe limes)
2 kiwi fruits, peeled
crushed ice, to fill blender
Put all of the ingredients into a blender. On top of the ingredients, pour crushed ice until the blender is full.
Blend, but don't liquify. Pour into margarita glasses and garnish with lime wedge.
If desired, salt the rim of the glass.
Kona Cool Sundown
Kona Café, Polynesian Resort
1 oz. Skol Vodka
1/2 oz. Raspberry Liquor
1/2 oz. Sour mix
3 oz. Cranberry juice
Garnish: Orange flag
Serve in a Hurricane glass
Konk Kooler
Castaway Cay – Disney Cruise Line
3 oz. Light Rum (Suggestion - Malibu or Parrot Bay)
3 oz. Dark Rum (Suggestion - Cruzan Black Strap)
4 oz. Orange Juice
8 oz. Cream of Coconut (Suggestion - Coco Casa)
6 oz. Passion Fruit Juice Concentrate (Suggestion - Welches)
3 oz. Ice
Mix in blender until slushy. Makes enough to fill a Disney Cruise Line drink glass... and then some!
Konk Kooler
Castaway Cay – Disney Cruise Line (Version 2 from Delicious Disney)
1/2 ounce Dark rum
3/4 ounce Light rum
1 ounce Passion fruit juice
1 ounce Pina colada mix
1 ounce Orange juice
Tropical fruit wedge for garnish
1. Place all ingredients in a cocktail shaker and shake vigorously.
2. Serve in a tall glass filled with crushed ice. Garnish with a wedge of tropical fruit.
Kungaloosh
from Adventurers' Club, Pleasure Island
2/3 bottle (500 ml or 2 cups) Blackberry Brandy
2/3 bottle (500 ml) White Rum (Castillo)
2/3 bottle (500 ml) Captain Morgan's spiced rum
128 ounces (16 cups) liquid strawberry daiquiri mix
128 oz (16 cups) orange juice
1/2 gallon (8 cups) water
Put it in a 5 gallon bucket and freeze. Makes 56 cups.
Sept. 07 - Made about half the recipe and used less strawberry daiquiri mix (because I ran out) and froze it for 24 hours. I also had to improvise on the Blackberry Brandy and mixed brandy with blackberry juice and sugar. It's hard to drink straight from the freezer because it's so icy but the taste is very good. There was very little left after the party.
Kungaloosh (smaller portion)
from Adventurers' Club, Pleasure Island
1 cup Daily's strawberry daiquiri mix
¼ cup orange juice
¼ cup Captain Morgan's spiced rum
¼ cup Blackberry Brandy
Toss in a blender, adding enough ice to make it slushy. Blenderize – do not liquefy. It should have the texture of a slushy.
Note: The smaller version doesn’t seem to jive with the other version. One of the rums is missing and the juice to daiquiri measurements are off. I would do more alcohol to juice and mix.
Lapu Lapu
from Tambu Lounge, Polynesian Resort (#1 most popular drink in WDW)
1 ounce Myer's Rum
1/2 ounce Bacardi 151
Scorpion Mix (consists of half-and-half sour mix and orange juice) (see sour recipe)
Enough ice to chill it, crushed so it fits in the pineapple
Garnish: Cherry
Served in: Hollowed fresh pineapple, the pineapple stem is the lid with a small wedge removed so a straw can be inserted. Cut the leaves off the stem and reattach to the "lid" using a shortened toothpick. Make a slice off the bottom of the pineapple so it will sit upright properly and not tip over. Yes, this means the bottom will be moist and sticky.
Note: Lapu Lapus can be potent or mild, depends on the bartender and the spirit of rapport you set up with your bartender or server.
As made at the Polynesian there is enough liquid quantity in a Lapu Lapu to fill two pineapples, so you are paying for "two for one" when you pay $9.95. The excess is served to you in a separate cup, just pour it into the pineapple when you are finished drinking what's in the pineapple, dittoes for the non-alcoholic version.
Sept. ’07 - I made my own sour mix and had to use Captain Morgan's spiced rum and normal rum because I didn't have the Myers. I had frozen the pineapples in a few days before and when they were filled with liquid the bottom was dripping. That could have been because the pineapples were melting. It's best to serve put the pineapple in a bowl and it's better to crush the ice smaller than what it’s sold as or it's quite hard to drink. However, the taste is very good. Nothing was left. I used 1 cup of rum to 4 cups Scorpion mix.
Lapu Lapu - non-alcoholic version
Polynesian Village Resort (Cooking with Mickey around our world 1986)
2 1/2 cups chilled orange juice
2 1/2 cups chilled pineapple juice
2/3 cup chilled apricot nectar
2 1/2 cups chilled sour mix
1/2 cup simple syrup
ice cubes
Combine fruit juices, sour mix and simple syrup to taste. Serve over ice cubes
Served in: Hollowed fresh pineapple, the pineapple stem is the lid with a small wedge removed so a straw can be inserted. Cut the leaves off the stem and reattach to the "lid" using a shortened toothpick. Make a slice off the bottom of the pineapple so it will sit upright properly and not tip over. Yes, this means the bottom will be moist and sticky.
Lemon Sherbet Punch
Liberty Tree Tavern, Magic Kingdom (Cooking with Mickey Around the World: Walt Disney World's Most
Requested Recipes" 1986)
4 cups lemon sherbet
1 cup frozen lemonade concentrate, thawed
3 cups warm water
Ice cubes
Lemon slices
Place sherbet in mixing bowl. Using mixer on low, add lemonade concentrate and water. Mix well, 5 minutes. Refrigerate. Serve in tall glasses with ice and garnish with lemon slices.
Leilani Volcano
from the Polynesian Village Resort at Walt Disney World
Makes 1 drink
3 ounces Kern's guava nectar (see Note)
1 1/2 ounces unsweetened pineapple juice
3/4 ounce fresh lime juice
1/4 ounce Simple Syrup (see Lapu Lapu Recipe)
2 1/2 ounce coconut rum (see Note)
1 chunk freshly cut pineapple, for garnish
1 natural maraschino cherry, for garnish
Combine the guava nectar, pineapple juice, lime juice, simple syrup and rum in an ice-filled mixing glass. Shake until well blended and strain into a hurricane glass filled with fresh ice. Garnish with a cocktail parasol speared with a chunk of freshly cut pineapple and a natural maraschino cherry.
Note: Kern's guava nectar is recommended because other brands won't make as attractive a color. Cruzan coconut rum is preferred, but Malibu Rum can also be used. Do not use Bacardi Coco, as its alcoholic content is too high.
Lynchburg Lemonade
House of Blues, Downtown Disney
1 3/4 oz. Jack Daniels
1/4 oz. Triple Sec
Lemonade (fresh squeezed is best)
Fill a tall glass with ice, pour in alcohol, fill the rest of the way with lemonade, mix and enjoy!
Mai Tai at the "Zoo"
Bluezoo Restaurant, WDW Swan & Dolphin
1 oz. Cruzan Estate Diamond Rum
1/2 oz. Cruzan Mango Rum
1/2 oz. Amaretto
2 oz. pineapple juice
splash of sour
splash of Cruzan Navy Rum
Combine all ingredients in mixing glass. Shake vigorously, strain into tall glass over fresh ice. Garnish with a thin orange wheel and brandied cherry. Skewer the orange wheel through one side of the skin and through the cherry and then through the other side of the orange wheel.
Malibu Macaw
from Tambu Lounge, Polynesian Resort
Cracked ice
1 ounce vodka
1/2 oz clear orange liqueur
1/4 cup orange juice
1/4 cup cranberry juice
1/4 cup sour mix
1/2 oz cherry brandy
Orange slice
Maraschino cherry
Put cracked ice in 8 oz glass. Add vodka, clear orange liqueur, orange juice, cranberry juice, and sour mix. Stir lightly. Float cherry brandy on top. Garnish with orange slice and cherry.
Melon Colada
Polynesian Revue, Polynesian Village Resort (Cooking with Mickey Around the World: Walt Disney World's Most Requested Recipes" 1986)
3/4 oz melon liqueur
1 1/4 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.
Mint Julep
from Port Orleans
Serves 8
2¼ cups sugar
6 tbsp water
2 tablespoons plus ½ tablespoon fresh lime juice
1 12-ounce can frozen lemonade concentrate, thawed
1½ tablespoons crème de menthe syrup
Fresh mint sprigs
Combine sugar and water in saucepan. Stir until sugar is dissolved. Stir in lime juice, lemonade concentrate, and crème de menthe and heat to just below the boiling point (200°). Be careful not to let the mixture boil. Remove from heat and chill to form a thick syrup. For each serving, pour two tablespoons of syrup and 10 ounces of chilled water into a glass of crushed ice and garnish with a sprig of fresh mint.
Mint Julep
New Orleans Square, Disneyland
Yield: Approx. 2/3 gallon
1 cup Sugar
3 cups Soda Water
6 oz. Thawed Lemonade Concentrate
3 tsp. Lime Juice Concentrate.
6 tblsp Torani Creme De Menthe syrup (hard to find, but this is important)
Dissolve sugar into soda water. Add lime juice and lemonade and bring to boil. Remove from heat and add Creme DeMenthe. Chill. To serve, combine 3 parts syrup to 5 parts water.
Mississippi Mudslide
House of Blues, Downtown Disney
1/2 oz. Stolichnaya vanilla vodka
1/2 oz. dark creme de cacao
1 oz. Baileys Irish Cream liqueuer
Fill a tall glass with ice, pour in alcohol, mix and enjoy. (very good)
Mojitos
Bongo's Cuban Café, Downtown Disney
2 ounces Bacardi Light Rum
1 tablespoon simple syrup (sugar and water)
1/2 fresh lemon -- cut into large pieces
Mint leaves
A splash of soda
Make simple syrup: Heat equal parts sugar and water in a saucepan until just before boiling. Stir until the sugar has completely dissolved.
Place the mint leaves and 1 tablespoon of the simple syrup (cooled) in a glass, stir, breaking up the mint leaves. Squeeze the juice from the lemon into the glass. Pour in the rum and stir.
Add plenty of ice, then top off the mixture with a splash of soda. Garnish with a sprig of mint and enjoy!
Mojo Margarita
House of Blues, Downtown Disney
1 1/2 oz. Commemorativo Tequila
1/2 oz. Grand Marnier
Sweet & sour mix
Splash of orange juice
Splash of cranberry juice
Fill a very tall glass with ice, pour in alcohol, sweet and sour mix and juices. Shake and pour into a salt rimmed glass (optional).
Moonshine
House of Blues, Downtown Disney
1/2 oz. Stolichnaya Vodka
1/2 oz. Peach Schnapps
lemon lime soda such as Sprite or 7-Up
Fill a very tall glass with ice, pour in alcohol, fill the rest of the way with soda, mix and enjoy! Serve using a plastic glow-stick as a swizzle stick, which gives the drinks an eerie, magical radiance.
Moth to a Flame
Casey Fontenette, Beverage Captain, Walt Disney World Swan and Dolphin Resort (Won the Mixies, 07)
1-1/4 oz. Southern Comfort
1 /2 oz. Disaronno amaretto
1/2 oz. Cointreau
1/2 tsp. TABASCO® brand Pepper Sauce or Green Pepper Sauce
Combine all ingredients and shake well with ice. Strain into a martini glass. Drop a cherry into it. Flame an orange peel twist and drop it into the drink.
Mudslide Martini
Victoria Falls Lounge (this is on the general cocktail menu at al the bars)
1 Drink
Pour equal parts of Vanilla Vodka, Bailey's Irish Cream, and Kahlúa over ice (in a one cup glass). Fill the glass with milk. Stir and then strain the drink into a martini glass. The drink is not served with ice.
Note: Was a very good drink.
Navy Grog
Polynesian Village Resort (Cooking with Mickey Around the World: Walt Disney World's Most
Requested Recipes" 1986)
1 scoop (1/2cup) cracked ice
1/2 oz grapefruit juice
1/2 oz lime juice
1 bar spoon honey
1 1/4 oz amber rum
1/2 oz Lemonhart 151 rum or other dark rum
1 dash Angostura bitters
1/2 oz club soda
jumbo straw
Blend and pour in 14 oz lowball glass. Fill with cracked ice and serve with a jumbo straw.
Octopus Juice
Coral Reef Restaurant, Epcot
10 oz Pina Colada
1/2 oz Chambord
Prepare Pina Colada in blender. Pour into hurricane glass and top with Chambord. Slowly stir.
Orange Slush
Kiosk in front of France, Epcot
1 liter Grand Marnier
250 ml sour mix
Blend with ice (or swirl in a slushy machine) until drink has an “ice slushy” texture.
Parrot Passion
Tambu Lounge – Polynesian Resort
1 oz. Amaretto
1/2 oz. Banana Liquor
2 oz. Pineapple Juice
2 oz. Orange Juice
Topped with 1/2 oz. Cherry brandy
Garnish: Orange flag
Serve in a Hurricane glass
Paw Paw Paradise Smoothie
Uzima Springs, Animal Kingdom Lodge
1 part Strawberry Daiquiri Mix
1 part Pina Colada Mix
Mix equal parts of strawberry daiquiri mix and pina colada mix. Serve.
Peanut Butter and Vanilla Milkshake
Annette's Diner, Disneyland Paris
2 cups good quality soft Vanilla Ice Cream (the Diner uses the Vanilla ice cream from their Italian Ice Cream Machine)
4 Tbsp. Smooth Peanut Butter
1 Tbsp. Milk
Blend ingredients until smooth and thick.
Peanut Butter & Jelly Shake
‘50s Prime Time Café, MGM Studios (in Delicious Disney cookbook)
2 servings (3 ¾ cups)
¼ cup creamy peanut butter
3 tbsp grape jelly
¼ cup milk
3 cups vanilla ice cream, softened
Combine peanut butter and jelly in a small bowl. Mix well.
Combine the milk, ice cream, and peanut butter/jelly mix in the container of a blender. Process until smooth, scraping down the sides if necessary.
Peanut Butter & Jelly Shooter
Planet Hollywood, Downtown Disney
1/2 ounce Frangelico liqueur
1/2 ounce Baileys' Irish Cream
3/4 ounce Chambord liqueur
Combine Frangelico and Chambord in a shaker with a handful of ice and shake well. Strain into a 2-ounce shot glass. Gently pour the Baileys' into the shot glass. It will first sink, then rise to the top as a floater.
Piña Colada
O’hana, Polynesian Resort
1 1/4 ounces rum
4 ounces pineapple juice
2 ounces coconut cream
1 ounce heavy cream
1 1/2 cups crushed ice
pineapple wedge
In a blender, combine rum, pineapple juice, coconut cream, and ice. Blend on high speed for about 1 minute. Strain into a 14 ounce cocktail glass. Garnish with pineapple wedge.
May – 08 – Creamy and good texture but I like a sweeter drink with more rum.
Piña Colava
Tropical Bar Menu, Disney World
Makes: 1 - 12 oz. Hurricane Glass
Pour 1.5 oz. Bacardi Razz Rum in a 12 oz. Hurricane Glass and fill the glass with Piña Colada mix and ice. Mix everything in an ice cream/slushy machine until you have a creamy texture. Pour the drink back into the Hurricane Glass and swirl in a dash of Sweetened Raspberry Purée (make sure the seeds have all been removed).
Serve with a pineapple wedge on the edge of the glass.
Pineapple 'Dole’ Whips
Magic Kingdom
Prep: 10 min. Freeze: 3 hrs.
Makes: 8 servings
2 cans (20 oz. each) DOLE Crushed Pineapple
2 tablespoons lemon juice
2 tablespoons lime juice
1/3 cup sugar
1/2 cup chopped maraschino cherries, mini marshmallow or mini chocolate chips, (optional)
1-1/2 cups heavy whipping cream, whipped
Drain pineapple; reserve 2 tablespoons juice. Set aside.
Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender or food processor container. Cover; blend until smooth. Stir in cherries or marshmallow or chips, if desired.
Pour into two 1-quart freezer zipped bags. Store bags flat in freezer. Freeze about 1-1/2 hours or until slushy.
Stir gently pineapple slush into whipped cream until just blended, in large bowl. Return to freezer until completely frozen, about 1 hour. Serve.
Pomegranate Splash
Tambu Lounge & General WDW Bar menu
1 serving
1.5 ounces Skyy Citrus Vodka
3/4 ounce PAMA Pomegranate liqueur
¾ - 1 ounce Monin Pomegranate Syrup
To fill - cranberry juice and soda water
Fill a tall glass with ice and add the liquors and syrup. Fill primarily with cranberry juice and a lesser amount of soda. Mix well so that the flavors are well blended and the soda is not the first thing you taste.
Note: This a very good, slightly tart drink. It’s almost better to blend it outside the serving glass and then pour over ice.
Porch Punch
House of Blues, Downtown Disney
1 1/2 oz.Bacardi Light rum
1/2 oz. Bacardi 151 rum
Orange juice
Pineapple juice
Cranberry Juice
Fill a tall glass with ice, pour in alcohol, fill the rest of the way with an even mixture of the three juices, mix and enjoy!
Pretoria Punch
Boma, Animal Kingdom Lodge
1 1/4 oz Malibu Coconut Rum
3/4 oz Chambord Raspberry Liquor
1 1/2 oz Orange Juice
1 1/2 oz Cranberry Juice
1 1/2 oz Pineapple Juice
Mix ingredients over ice and shake well. Served garnished with a lime and an orange wedge.
Note: July 2007 BBQ -Made 25x the recipe and served as a punch. Tastes excellent and all positive comments.
Raspberry Stampede
Coral Reef Restaurant, Epcot
Glassware: Teardrop Glass
Preparation: Frozen
1.25 oz Stoli Raspberry Vodka
.5 oz Ice Cream Mix (Melted vanilla ice cream)
.25 oz Chambord (Floater), Swirled over top
Garnish: Whipped Cream topped with a raspberry
Red, White and Blue Salute
Fulton's Crab House, Executive Chef Frank Walason
2 1/2 oz Smirnoff Raspberry Twist vodka
1 oz Blue Raspberry Fusion
Garnish
Cherry
Marshmallow
In a shaker, add vodka and Blue Raspberry Fusion. Mix well and pour into a
chilled glass rimmed with red, white and blue sugar. Garnish with cherry and
marshmallow.
Reef Runner
Coral Reef Restaurant, Epcot
1 oz dark rum
1/2 oz blackberry brandy
1/2 oz apricot brandy
Fill tropical juices
Combine in shaker with ice. Strain into tall glass filled with ice.
Rocky Mountain Mudslide
Coral Reef Restaurant, Epcot
Glassware: Tear Drop
Preparation: Chocolate on the inside of the glass and in the drink.
1 oz Absolute Vodka
.5 oz Kalhua
.5 oz Amaretto
2 oz *Ice Cream Mix
1 oz Chocolate Syrup
Garnish: Whipped cream on top with a cherry
Presentation: Mixed together with ice cream mix, chocolate syrup and alcohol. Then poured into a glass, drizzled with chocolate sauce and topped with whipped cream and a cherry.
*Restaurants use ice cream mixes purchased in bulk. For drink purposes just use melted vanilla ice cream.
Loved this. Tastes like a great milkshake.
Rum Runner
Dawa Bar, Animal Kingdom
1/2 oz. Myers Dark Rum
1/2 oz. any type of brandy
1/2 oz. creme de banana
1/2 oz. blackberry brandy
2 oz. orange juice
2 oz. pineapple juice
1/4 oz. grenadine
2 oz. sour mix
Combine above ingredients and shake. Place 1 oz. Bacardi 151 rum as a floater. Garnish with an orange slice or cherry.
Safari Martini
Boma - Flavors of Africa Disney's Animal Kingdom Lodge
Yield: 1 serving
1 3/4 ounces Absolut Citron
1/4 ounce Van Der Hum
Splash Cranberry Juice
1 each Lemon Twist
Mix together and serve in a martini glass. Garnish with a lemon twist.
San Andreas Date Shake
The Bountiful Valley Farmers Market, California Adventure Park, DL
Serves 1
2 cups vanilla ice cream
2 tablespoons date paste
1 tablespoon caramel sauce (ice cream topping)
1 tablespoon whipped cream, for garnish
Place ice cream, date paste, and caramel sauce in a blender, blend at high speed until smooth. Garnish with whipped cream.
Sangria
Spoodles, Boardwalk
1 oz. brandy
1 oz. triple sec
1 oz. lime juice
4 oz. orange juice
Put ingredients in a small pitcher and fill with wine and ice.
Scorpion
Tambu Lounge – Polynesian Resort
1 oz. Light Rum
5 oz. Scorpion Mix
Top with Brandy
Garnish: Orange flag
Serve in a Tiki mug
Scorpion (II)
Polynesian Village Resort (Cooking with Mickey Around the World: Walt Disney World's Most
Requested Recipes" 1986)
1 1/4 oz lemon sour mix
1 1/4 oz orange juice
1/2 oz Orgeat syrup
1 1/2 oz silver rum
cubed ice
Gardenia
Blend and pour into scorpion bowl. Fill with cubed ice. Garnish with gardenia.
Sgroppino (Lemon drink)
Palo, Disney Cruise Line
This is the lemon drink served at the end of dinner at Palo.
1.5 oz Absolut Vodka
2 oz Sparkling Wine (Prosecco)
4 scoops Lemon Sherbert
Mix all ingredients together.
Siberian Milk Shake
Epcot Food and Wine Festival, Russia
3 oz Milk
1 oz Chocolate Sauce
1 oz Decaf Coffee
4 oz Ice
Place all ingredients in blender and mix until smooth.
Skyy Berry Martini
General Bar Menu, WDW
Skyy Berry Vodka - 1.25oz
Peach Schnapps - .75oz
Fresh Raspberries - 4 each
Sweet & Sour - .5oz
Monin Raspberry Syrup - 2 pumps
Glass: Martini
Preparation: Build in a Martini glass with ice, shake & strain, pour in glass with sugared rim
Garnish: Sugared Rim, Raspberry Skewer (4 raspberries)
Snow Flakes
Disney Cruise Line - Holiday Cruises
1 oz of rum
3/4 oz dark Crème de Cacao
2 oz Vanilla ice cream
2 oz Coconut cream
Enough ice to make it a frozen type drink.
Blend with ice, garnish with coconut shavings
Sour Apple Chiller
Bar Menu, WDW
Absolut Vodka - 1.25oz
Dekuyper Sour Apple Pucker - .75oz
Sweet & Sour - 2oz
Monin Granny Smith Apple Syrup - 8 pumps
Glass: Hurricane
Preparation: Build in blender cup over ice, blend and pour it in glass
Garnish: Lemon and Lime Wheel
Note: Made this for Matti's 20th birthday party and they are delicious. It tastes like candy and I had to keep mixing more.
Sour Mix (aka whiskey sour mix, sweet n’ sour mix, margarita mix)
General: To make your own, mix one part heavy sugar syrup (3 parts sugar, 2 parts water) with one part lemon juice, and add 2 egg whites per liter of mix. The egg whites are optional, but will make the drinks slightly foamy. You may want to adjust the sugar/juice ratio to give the mix the right balance of sweetness and tartness.
Version 2
Makes 8 cups.
Sour mix is basically premixed simple syrup and fresh squeezed citrus juice (lemon and/or lime).
3 cups water
3 cups granulated sugar
2 cups fresh lemon juice
2 cups fresh lime juice
Combine water and sugar in large saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Cool syrup.
Mix syrup, lemon juice and lime juice in pitcher. Chill until cold. Store in fridge for up to 1 week.
Use only limes for margaritas and only lemons for whiskey sour.
Professional Sour Mix Recipe
The sour mix recipe is a little more complex than the standard citrus juice / simple syrup mixture, but that’s because it is working on more than just flavour. This recipe also looks at “texture” in the cocktail. This is accomplished by adding some natural sugars (maltodextrin) that increase the viscosity (body) of the sour mix. Also, egg white (optional) is used to give the sour mix the ability to foam. The maltodextrin will provide some foaming capability if you skip the egg white. The zest from the lime gives the sour mix some extra flavour because the oils in the peel are incorporated into the mix. The lime peel also provides some natural green colour for the sour mix. The citric acid helps keep the costs reasonable, and the sour mix consistent. Fruit can be notoriously inconsistent. The corn syrup is to help prevent any re-crystallization of the sugar.
1 1/2 Cup (360 ml) Sugar
1/4 Cup (60 ml) Corn Syrup
1/2 Cup (120 ml) Maltodextrin
4 oz (120 ml) Fresh Lemon Juice
4 oz (120 ml) Fresh Lime Juice
2 tbsp (30 ml) Lime Zest
2 tsp (8 grams) Dehydrated Egg White (Optional)
1 tbls (12 grams) Citric Acid
2 Cups (480 ml) Water
Mix water, sugar, glucose, maltodextrin and zest in a pot and gently heat until all the sugars have dissolved. Turn off the heat and add the remaining ingredients, stirring until dissolved. Strain the mix into a 1 litre bottle.
If you want to create separate Lime Sour Mix and Lemon Sour Mix, just follow the same recipe and use only lemon or lime.
Soul Candy
Walt Disney World Resort (from Delicious Disney)
Serves 1
1/2 ounce Vincent van Gogh Dutch Chocolate Vodka
3/4 ounce Godiva White Chocolate Liqueur
4 ounces cappuccino
Freshly whipped cream, for garnish
White and dark chocolate shavings, for garnish
Mix the first four ingredients in a warm 12 ounce coffee glass. Garnish with freshly whipped cream and white and dark chocolate shavings.
Spanish Coffee
WDW Shopping Village (Cooking with Mickey Around the World: Walt Disney World's Most
Requested Recipes" 1986)
½ ounce brandy
1 ½ ounces Kahlúa
5 ounces hot coffee
whipped cream and maraschino cherries
Mix Brandy, Kahlúa and coffee and pour into a mug. Top with whipped cream and cherry – enjoy.
Spiced Tea Base
Narcoossee's, Grand Floridian
1 lemon, sliced
4 whole cloves
Cinnamon stick
1/2 cup sugar
1 quart orange juice, fresh
Ice cubes
Lemon wedges
Fresh mint sprigs
Simmer lemon slices, cloves, cinnamon stick, sugar & orange juice for 15 minutes in a 2-quart saucepan. Do not let boil! Strain juice and discard other ingredients. Refrigerate until well chilled.
To serve the spiced tea, prepare a mixture of 50% base and 50% cool brewed tea over ice. Garnish with lemon wedges and mint sprigs.
Note: Always let tea cool before adding base or the tea will discolor.
Strawberry Daiquiri
Barefoot Bar, Polynesian Village Resort (Cooking with Mickey Around the World: Walt Disney World's Most
Requested Recipes" 1986)
1 1/2 oz dark rum
2 1/2 oz lemon bar mix
1/2 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.
Stormalong
Hurrican Hannah's, Beach Club
1 drink
Amaretto
Kahluah
Baileys
Pina Colada Mix that you would find in the grocery store
Fill the blender (reg. size) about 1/2 way with ice. Add about 1/2 to 3/4 oz of each of the first three then cover ice with the Pina Colada mix and blend.
Sunburn
Wolfgang Puck Café, Executive Chef Todd Baggett
3/4 oz Southern Comfort
1/2 oz Malibu Rum
1/4 oz Banana Liquor
Splash Grenadine
Splash Pineapple Juice
Splash Sweet & Sour Mix
In a shaker, blend all ingredients. Shake well and serve.
Sunken Treasure
Tropical Bar Menu, WDW
1 oz Malibu Rum
1 oz Midori
Orange Juice and Pineapple Juice
.5 oz Blue Curacao
Fill the rest of the glass 3/4 with equal parts OJ and Pinapple Juice and shake. Top with sprite and float .5 oz of Blue Curacao on top.
Swamp Water
House of Blues, Downtown Disney
1 teaspoon Skyy Vodka
Splash of blue Curacao
Orange juice
Fill a very tall glass with ice, pour in alcohol, fill the rest of the way with orange juice; mix and enjoy! Use a plastic glow stick as a swizzle stick to give the drink and eerie, magical radiance.
Sweet Death Becomes Her
Planet Hollywood, Downtown Disney
1 Drink
1/2 ounce light rum
1/2 ounce Malibu rum
1/2 ounce Bacardi 151 Rum
1/2 ounce Captain Morgan spiced rum
4 ounces pineapple juice -- (1/2 cup)
Splash 7UP
GARNISH: pineapple slice, maraschino cherry
With a name like Sweet Death Becomes Her this drink's got to be good. With four different rums in there, you won't care what it's called.
Fill a 16-ounce glass with ice. Combine all ingredients, except 7-Up in a shaker and shake well. Pour over the ice and add a splash of 7UP on top.
Garnish with a pineapple slice on the rim, drop in a maraschino cherry, and serve with a straw.
Terminator
Planet Hollywood, Downtown Disney
Makes 1 Drink
3/4 ounce vodka
3/4 ounce white rum
3/4 ounce gin
3/4 ounce Grand Marnier liqueur
3/4 ounce Kahlua liqueur
2 ounces sweet & sour mix -- (1/4 cup)
1 ounce cranberry juice
Splash beer
GARNISH: orange wedge
Terminator is right. Look at all the different liquors that go into this one: vodka, rum, gin, Grand Marnier, Kahlua. Be sure to paint the ceiling before you start drinking these so that later you'll have something nice to look at.
1. Fill a 16-ounce glass with ice.
2. Mix all ingredients, except beer, in a shaker and shake well.
3. Pour over ice.
4. Pour a splash of beer over the top, garnish with an orange wedge, and
serve with a straw.
The Abyss
Coral Reef Restaurant, Epcot
1 oz vodka
1/2 oz white rum
1/2 oz blue Curacao
Fill pineapple juice
Combine in a blender with ice. Top with a drizzle of blue Curacao.
The Comet
Planet Hollywood, Downtown Disney
1 oz. Captain Morgan's Spiced Rum
½ Myers's Rum
3 oz. Pineapple Juice
2 oz. Cranberry Juice
1 oz. Sweet & Sour Mix
Top with DeKuyper Razzmatazz
Melon Skewer
Fill glass slightly above rim with ice. Pour ingredients first six ingredients into mixing tin. Blend for 2 seconds and pour over ice. Top with Razzmatazz. Add garnish, straw and a smile!
The Green Mile Shooter
Planet Hollywood, Downtown Disney
1 oz melon liqueur
3/4 oz Malibu® coconut rum
1/4 oz Cointreau® orange liqueur
3 oz pineapple juice
Shake and serve in a cocktail glass.
The Ultimate Lemon Drop Martini
from Disney's Boardwalk Inn
1 ½ oz Kettle One Citroen
½ oz Cointreau
½ oz Sweet & Sour
2 pumps of Monin Pure Cane Sugar
Build in mixing glass with ice and strain
Pour in glass with sugared rim
Garnish with a lemon wheel
New Years ’08 – did not use Kettle one which would make a difference. Pretty good but can’t drink too much as it’s quite strong and sweet.
Tidal Wave
Wolfgang Puck Café, Executive Chef Todd Baggett
3/4 oz Light Rum
1/4 oz Dark Rum
1/2 oz Blue Curacao
To fill Pineapple Juice
To fill Orange Juice
In a shaker, blend all ingredients. Shake well and serve over ice.
Tofutti Shake
Epcot Food and Wine Festival
Makes 4 servings
1 each Banana
1/2cup crushed pineapple canned
1 cup orange juice
4oz silken tofu
4oz vanilla yogurt
¾ cup strawberries – frozen
Combine all ingredients in blender mix well. Additional orange juice may be added to make a thinner consistency Pour in decorative glass and serve
Torontopolitan
Le Cellier, Canada, Epcot
.5 ounce Chambord
1.5 ounce Iceberg Vodka
.5 ounce Cranberry juice
.5 ounce Orange juice
Mix all ingredients together. Garnish with a cherry.
Tradewinds
Tambu Lounge – Polynesian Resort
1/2 oz. Meyer's Rum
1/2 oz. Creme de Banana
1/2 oz. Blackberry Brandy
1/2 oz. Malibu Rum
1 oz. Grenadine
Fill with Pina Colada Mix
Garnish: Pineapple flag
Serve in a Hurricane glass
Typhoon Tilly
Let’s Go Slurpin’, Typhoon Lagoon
1/2 ounce of Blue Curacao
1/2 ounce Melon Liquor
1/2 ounce of Banana Liquor
1 ounce of Malibu Coconut Rum
4 ounces of Pina Colada Mix
Mix all ingredients in a blender with ice and Enjoy!
May ’08 -Very good but also very sweet.
Turtle Crawl
from Old Key West
1/2 oz Castillo rum
1/2 oz Bacardi Silver rum
1/2 oz Malibu rum
1/2 oz Myers dark rum
Splash Grenadine
Splash Key lime juice
Equal parts orange juice and pineapple juice
Shake to mix in an ice filled 12 oz cup.
Victoria Falls Mist
from Boma, Animal Kingdom Lodge
Yield: 1 serving
¼ ounce Van de Hum Tangerine Liqueur
½ ounce Midori Melon
¼ ounce Banana Liquor
¼ ounce Citrus Juice
Splash Sprite
Mix together and serve over ice.
Note: May substitute Grand Marnier for the Van de Hum Tangerine Liqueur.
Vino Con Frutta
Portobello Yacht Club, Regional Executive Chef Tony Periquito
1 Liter Burgundy Wine
.250 Liter Riunite Lambrusco
1/3 Cup Crème de Cassis Liquor
1/3 Cup Grenadine
2/3 Cup Orange Juice
Mix together and serve over ice or at room temperature with fresh
strawberries and orange slices.
Walking the Plank
The Green Cabin, Disney's Vero Beach Resort
Equal parts
Kahlua
Baileys Irish Cream
Bananas
Vanilla ice cream (I usually double this)
Put all ingredients into a blender or smoothie, mix, pour, and enjoy.
Walt's Favorite Chocolate Soda
from The Plaza Restaurant, Magic Kingdom
1/3 cup chocolate syrup
2 scoops vanilla ice cream
6 ounces soda or seltzer water
Maraschino cherry
Pour chocolate syrup in the bottom of an 8-ounce milk shake glass. Smoosh in 1 scoop of ice cream. Slowly pour in soda water almost to top of glass. Perch another scoop of ice cream on top. Add a cherry and a colorful straw or two.
Watermelon Juice
The Cantina at Epcot
This recipe serves: 2
2 cups watermelon chunks, seedless
2 tablespoons sugar
1/2 cup cold water
5 ice cubes
Juice of 1 lime (optional)
1. Combine all of the ingredients in a blender and puree until smooth. Serve over ice.
Watermelon Mist
Walt Disney World Resort (from Delicious Disney)
Serves 1
1 1/4 ounces watermelon schnapps
3/4 ounce Midori
2 ounces cranberry juice
Crushed ice
Watermelon wedge, for garnish
Fresh mint, for garnish
Blend the first 4 ingredients with just enough ice to make a loose slush. Pour into a martini glass and garnish with a wedge of watermelon and fresh mint.
Welsh Dragon
Rose & Crown Restaurant, Epcot
Ingredients
3/4 ounce peach schnapps
3/4 ounce melon liqueur
1/2 ounce green crème de menthe
to taste orange juice
to taste pineapple juice
Method of preparation:
Mix all ingredients together, blending well. Pour over ice. Enjoy!
Zebratini
Jiko, Animal Kingdom Lodge
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.
Zombie
Tambu Lounge, Polynesian Resort
1 oz. Meyer's Rum
1/2 oz. Apricot Brandy
Rim Sour Mix
Rim Orange Juice
Rim Grenadine
Float 151 Rum
Garnish: Orange flag
Serve in a Tiki mug
APPETIZERS
Artichoke Spinach Dip
Sci Fi Dine In Theater, Disney-MGM Studios
1 pint heavy cream
6 oz. spinach (chopped, fresh or frozen)
2 oz. Swiss cheese
2 cloves garlic, minced
1/2 tsp Kosher salt
11 oz. artichoke hearts, canned
8 oz. Monterey Jack cheese
2 oz. Asiago Cheese
2 oz. roasted red pepper, chopped
1/4 tsp white pepper
Reduce the heavy cream by 1/2. While reducing, chop artichokes, spinach, garlic, and red peppers. After heavy cream has reduced, add the cheeses in small amounts until all the cheese has melted. Then add all chopped vegetables and seasoning, simmer and serve.
Note: Use 1/2 cup of Monterey Jack for dip and the other 1/2 to brown on top under broiler.
Asian Shrimp Cocktail with Wasabi Slaw
from Le Cellier Steakhouse, Canada, Epcot
Yield: 6 servings.
1 medium peeled carrot, julienned
1/2 of a red onion, julienned
1/2 cup julienned Napa cabbage
1/2 of a red bell pepper, julienned
1 tsp freshly chopped cilantro, plus 6 whole stems for garnish
1 1/2 lbs. poached shrimp (see note)
1/4 cup horseradish chili sauce (see note)
3 Tblsp Wasabi dressing (see note)
Kosher salt to taste
Finely ground black pepper to taste
6 (16-oz.) Asian style to-go boxes
1. Combine carrots, onions, cabbage, bell pepper, chopped cilantro, salt, pepper and 3 tablespoons Wasabi dressing in a bowl. Toss until all vegetables are coated with dressing.
2. Mix shrimp and half of horseradish chili sauce.
3. Divide Wasabi slaw among boxes. Lean boxes on sides onto plates. Divide shrimp to place over slaw. Spoon remaining chili sauce on plates. Drape box with a whole cilantro stem.
Wasabi dressing: Dissolve 1 tablespoon sugar in 1/4 cup rice-wine vinegar. Mix in 11/2 tablespoons dry wasabi powder until mixture becomes a thick paste. Whisk in 2/3 cup mayonnaise until smooth. There should be no lumps. Season with salt and pepper.
Horseradish chili sauce: Mix 2/3 cup cold ketchup, 1 teaspoon prepared horseradish, 4 drops Tabasco, 4 drops Worcestershire and juice of 1/4 of a lemon. Season with salt, pepper. Mix 2/3 cup of ketchup mixture with 2/3 cup Asian chili sauce. Season with salt, pepper.
Poached shrimp: Mix 1 gallon water, 2 tablespoons Kosher salt, 2 tablespoons Tabasco and juice of 2 lemons in pot. Place 1 teaspoon each crushed red pepper flakes and black peppercorns in coffee filter. Tie with string to secure. Add to water. Boil. Add 11/2 pounds peeled, deveined (tail-off) shrimp (48-52 count). Cook 5-7 minutes or until shrimp turn pink and curl tightly. Remove shrimp. Chill in freezer until cold. Refrigerate until ready to serve.
Baked Barbecue Wings
Flame Tree BBQ, Animal Kingdom
2 cups sugar
1/2 cup Lawry's seasoning salt
1/4 cup paprika
1/4 cup chili powder
1 1/2 tbsp onion powder
1/4 cup black pepper
3 tbsp cumin
1 1/2 tbsp garlic salt
(The batch recipe below is enough for an army. Reserve some in a jar for future use.)
Preheat oven to 350 degrees. Lightly season chicken wings. Season Meat 4-6 hours prior to cooking but no longer. (This rub is designed to bring juices to the top of the meat. If you leave it on too long, it will dry out the meat.) Place on baking pan and cook for 40-45 minutes or until temperature reaches 170 degrees
Baked Crab Martinique
Disney Cruise Line, Parrot Cay
Yields: 4 - 5 Servings
2 oz. Onion
4 oz. Fresh Tomato
2 oz. Red Pepper
2 tbsp. Mustard Dijon
4 oz. Bell ile Crab Meat
12 oz. Lump Blue Crab
8 oz. Fontina Cheese (grated)
2 tbsp. Sherry, Tio Pepe
Parsley (Chopped)
Tarragon (Chopped)
Bechamel Sauce
3 oz. Butter
3 oz. Flour
1/2 pint Milk
1/4 pint Cream
Pinch Ground Nutmeg
1 Whole Bay leaf
2 Whole Clove
1/2 Onion
To Taste Salt and Pepper
1. Top make bechamel sauce, we need to infuse the cream and milk by heating with onion, clove and bay leaf.
2. Mix equal quantities of butter and flour to form a roux (thickener).
3. Add small quantities of infused liquid to roux whisking vigorously to ensure the sauce is smooth and keep adding milk until it is at the right consistency and the sauce is cooked out.
4. To prepare crab dish saute onion, pepper and tomatoes.
5. Deglaze the pan and reduce. Add mustard.
6. Add the Bechamel and simmer for 5 minutes.
7. Add the belle ile and stir in sauce, then fold in the jumbo lump crab.
8. Using a baking dish add enough cheese to cover bottom of the dish then add crab mix and finish off with grated cheese on top. Bake in the oven 350F until cheese is golden brown on top.
9. Serving suggestion: Serve with fried tortilla chips.
Baked Yuca Rolls with Cheese
Epcot Food & Wine Festival
Serves 2 -4
5 lbs yucca root
2 cups milk
1 tablespoon milk
3/4 cup butter
2 1/2 teaspoons baking powder
2 egg
1 1/2 lbs gouda cheese, for filling
2 1/2 tablespoons salt
Boil the yuca in water until soft and add salt. Drain and mash well.
Slowly mix in the milk making a slightly soft paste. Add the butter, eggs, and baking powder.
Flatten the mashed yucca paste into sheets. Cut the cheese into long strips and place in the middle of each sheet.
Roll the sheets into small wraps filled with cheese. Bake at 300 degrees Fahrenheit for 40 minutes.
Bean Dip
Poly Concierge Lounge, on Middle Eastern Night from Chef Dick
2 cans Red Kidney Beans
1/4 can R. Red peppers (this is how it's written, I assume it's roasted)
2 oz Fresh Basil
2 oz. Cilantro
2 oz. Diced Onion
1/4 oz. Cumin
2 oz. Garlic & Oil chopped (again, how it is written, I would think 2 oz. oil with chopped garlic?)
Pkg. of Pita bread served with above.
Beef Brewat Rolls
Restaurant Marrakesh, Morrocco, Epcot
1 pound ground beef
1/2 medium onion, diced
1 ounce chopped coriander
1 ounce chopped parsley
Mix above ingredients and brown.
Add:
1/2 teaspoon cinnamon
1 pinch ginger
1 pinch saffron
1 teaspon salt
2 eggs, whipped
1 ounce peanut oil
Add to beef and herb mixture, cook fully, then cool.
Wrap 1 ounce of meat mixture in a bastilla leaf (similar to a phyllo pastry sheet, found in Middle Eastern grocery stores). Deep fry rolls. Sprinkle with powdered sugar and cinnamon.
Blue Bayou New Orleans Crab Cakes
Blue Bayou, Disneyland
6 servings 10 minutes
1 lb imitation crab meat, finely chopped
½ lb snow crab, finely chopped
3 large mushrooms, minced
2 TBSP chopped green onions
2 TBSP minced onions
1 tsp. dried parsley
2 minced garlic cloves
1 large shallot, peeled and minced
1 tsp. chicken base
¼ tsp. ground mustard
¼ tsp. cayenne pepper
¼ tsp. white pepper
2 TBSP cooking sherry
¼ tsp. thyme
1 TBSP Worcester sauce
1 cup heavy cream
½ cup breadcrumbs
2 egg yolks
2 TBSP butter or margarine
Breading
3 eggs
¼ cup flour
½ cup breadcrumbs
1 cup salad oil
Melt Margarine in pan, add Mushrooms, Garlic, Shallots onion and Green onions, Parsley and sauce until tender. Add all Crab meat and sauté over medium heat until hot, stirring constantly. Add bread crumbs, mix well, and turn off heat. Place mixture on cookie sheet, cover and refrigerate until cool approximately 1 hour).
After making the breading:
When cool, divide mixture into 12 equal pieces. Form so that they are round and approximately 1/2' thick. whip eggs in bowl. Dust the cakes in flour, dip in eggs and then roll in bread crumbs.
Preheat oven to 350.
Heat salad oil in skillet until hot. place crab cakes in pan and lightly brown on both sides. Remove from skillet and place in 9x13 baking dish.
Bake in 350 oven for 10 minutes. Serve with Cajun pepper sauce and garnish with fresh chopped chives.
6 servings, 2 Each
1 serving: 774 calories; 1.3 grams fiber; 60.8 gram fat
Blue Bayou Caramelized Pecans
Blue Bayou Restaurant, Disneyland - New Orleans Square
16 oz. Pecan Halves
6 oz. Butter Un-salted
8 oz. Brown Sugar
Small Pinch Ground cayenne pepper
Place pecans on a sheet tray and toast for 8 minutes in a 350 degree oven. Remove from oven and let cool to room temperature. Put pecans in mixing bowl.
In a saucepan, melt unsalted butter over low heat. Add brown sugar
and pepper. Mix well. Bring to a medium boil. Take caramel directly from the heat and pour over pecans. With a wooden spoon, mix caramel and pecans and pour onto a sheet pan. Let cool. Store at room temperature.
Blue Lump Crab Cakes
Fulton's Crab House, Downtown Disney
|2 |Tbl |Extra Virgin Olive Oil |
|2 |Tbl |Fresh Parsley, chopped |
|2 |Tbl |Unsalted Butter |
|1 ½ |Cup |Japanese Bread Crumbs |
|1 ¼ |Lb |Fresh Lump Crabmeat |
|1 |Tsp |Salt |
|½ |Tsp |White Pepper |
|1/8 |Tsp |Cayenne Pepper |
|½ |Oz |Lemon Juice |
|½ |Cup |Dijon Mustard |
|½ |Cup |Mayonnaise |
Gently break up crabmeat into a mixing bowl. Add all other ingredients except olive oil, butter and 1 cup of bread crumbs to the bowl. Gently mix all ingredients by hand. Do not overmix. The mixture will be lumpy.
On a flat plate, add remaining bread crumbs. With your hands, shape the crab mixture into 12 equal puck-shaped cakes. Dip both sides of each crab cake into the bread crumbs to coat it well. Place the crab cakes on a tray, cover with plastic wrap and refrigerate for 1 to 3 hours.
In a large skillet, heat the butter and extra virgin olive oil over medium heat. Place crab cakes in the skillet and cook until golden brown, about 4 minutes per side. Serve immediately.
Brick Oven Baked Caprino
Mama Melrose - Disney-MGM Studios
3/4 cup tomato basil sauce
8 each slices of bread
2 tbsp caprino cheese
Method: Place 6 oz of tomato basil sauce in heat proof bowl and place caprino cheese in center and bake in brick oven for 2-4 minutes at 350 degrees. Garnish with assorted crostini.
Tomato Basil Sauce
1-1/2 large onions, 1/4" diced
4 tbsp olive oil
1/2 tbsp oregano, dried
1/2 tbsp Kosher salt
16 oz crushed tomatoes
1 can tomato paste
1/8 cup minced garlic
4 tbsp basil, chopped
1/2 tbsp marjoram, dried
1/4 tbsp fresh ground black pepper
16 oz diced tomatoes
In a 2-quart saucepan heat the olive oil, add the garlic and onions stirring constantly until garlic and onion has a nice aroma and is starting to turn golden brown. Add the basil and the herbs and salt and pepper and cook for 5 minutes, the add the tomato paste. Cook for 5 more minutes. Add all other ingredients and combine. Bring to a boil. Cook over medium heat for 5 hours, stirring regularly so that you do not burn the sides of the kettle.
Bruschetta
Hollywood & Vine, Hollywood Studio
1 lb diced tomatoes
1 T. French basil chiffonade
2 T. Diced onions
1 T. Minced garlic
2 T. Shredded mozzarella
2 oz. White balsamic vinegar
2 oz. Olive oil
Kosher salt to taste
Ground black pepper to taste
Mix all ingredients and serve over toasted Ciabatta bread slices.
Ceviche
Epcot Food and Wine Festival, Peru
Yields 6 portions
1 lb. Pink shrimp
1/3 cup Red bell pepper, diced fine
3 TBSP Red onion, diced fine
1 cups Diced tomatoes, diced fine
1 clove Minced garlic
1 TSP Brown sugar
1 TBSP Chopped cilantro
1 TBSP Chopped parsley
4 TBSP Lime juice
1 cup Lemon juice
To Taste Kosher salt
To Taste Black pepper
Combine all ingredients and mix thoroughly. Allow to sit for 24 hours prior to serving. Adjust seasoning.
Cheese Dip
Pioneer Hall, Fort Wilderness Campground Resort
3/4 Cup Half and Half
1 Tablespoon Chili Powder
1/4 Teaspoon Salt
1/8 Teaspoon White Pepper
1/8 Teaspoon Tabasco Sauce
3/4 Cup Cheddar Cheese -- grated
1 Package Cream Cheese -- (8 oz) softened
Heat half and half with chili powder, stirring to blend and let simmer for a few minutes. Add salt. white pepper and tabasco sauce. Put cheeses in a bowl and gradually add the hot liquid. Stir until cheeses are mixed. Other seasonings may be added as desired. Serve with crackers or fresh vegetables.
Cheese, Nut and Mushroom Balls
Land Grille Room, Epcot
Yield: 50 balls
This recipe is made in several parts. The cheese filling can be made in advance. If made the day before, refrigerate, but bring to room temperature by the time you are ready to use.
Cheese, Nut, Mushroom Filling
8 ounces Swiss cheese, grated
1 teaspoon Worcestershire sauce
8 ounces Gruyere cheese, grated
1/2 cup drained, sliced, canned mushrooms
2 ounces Parmesan cheese, grated
1/8 teaspoon nutmeg
3/4 cup walnuts
Salt and white pepper to taste
Mix together cheeses in a bowl. Add 1/3 at a time to food processor using steel blade and process until finely blended. Return to bowl when processed Add walnuts, Worcestershire sauce, mushrooms, nutmeg, salt and pepper to processor and process until blended. Add to cheeses and mix well. Set aside. Prepare Paté Choux.
Paté Choux
1/2 cup water
½ cup all-purpose flour
1/2 teaspoon salt
2 eggs
1/4 cup butter
Heat water, salt and butter to a rapid boil in a small saucepan. Add flour all at once, stirring continually until mixture forms a ball which pulls away from pan. Remove from heat. Add eggs one at a time, beating well after each addition. Continue beating until mixture breaks when a spoonful is pulled away from mass. Cool and mix with cheese, nut, & mushroom filling. This makes 1 quart. Prepare Paté Dough.
Paté Dough
4 cups all-purpose flour
1 egg yolk
1/2 teaspoon salt
1 cup water (about)
3/4 cup butter
Blend flour, salt and butter with a pastry blender. With a fork stir in egg yolk and water until a firm ball is formed. Makes 21/2 pounds dough.
To Assemble Cheese, Nut and Mushroom Balls
Pinch off 1 tablespoon Pate Dough and flatten into a circle about 21/2 inches in diameter. Then pinch off about a teaspoon of the Pate Choux cheese mixture. Place in center of Pate Dough and wrap dough around filing. Roll as you would a meatball. Deep fry balls at 350 F for about 5 to 7 minutes or until brown. Makes 50. Any leftover filing and dough can be frozen for several weeks.
Cheese Spread
Land Grille Room, Epcot
Yield: 5 Cups
3 cups (12 ounces) Cheddar Cheese
1/4 cup heavy cream
Dash Tabasco
1/2 cup (4 ounces) crumbled Blue cheese
1/8 teaspoon Worcestershire sauce
1/8 teaspoon paprika
Salt to taste
1 package (8 ounces) cream Cheese
1/3 cup butter, softened
Have all ingredients at room temperature.
Cut Cheddar cheese into 1 inch cubes and process half of Cheddar with half of blue cheese into food processor with steel blade until smooth. Transfer to 11/2 quart bowl and process remaining Cheddar and blue cheese. Transfer to bowl. Cube cream cheese and add with butter, cream and seasonings to
processor and process with steel blade until blended. Add to Cheddar mixture and mix until blended. Store, covered, in refrigerator, but serve at room temperature.
Cherries Jubilee Duck Confit
Disney's Contemporary Resort, Epcot
Yield: 10 portions Prep Time: 10 minutes
1/4 cup small diced onion
4 tablespoons olive oil, divided
1/2 cup macerated cherries
Kosher salt and freshly ground black pepper
1 1/4 pounds smoked duck, chopped
10 wonton cups
Sauté onion in 2 tablespoons olive oil until caramelized. Refrigerate onion until cool.
Drain macerated cherries reserving liquid. Mix 2 ounces cherry liquid, remaining olive oil, salt and pepper. Mix in the smoked duck and caramelized onion. Fill each wonton cup with duck mixture. Garnish with whole cherries.
Chicken Finger Appetizer
Planet Hollywood, Downtown Disney
Chicken:
2 cups Cap'n Crunch cereal
1 1/2 cups corn flakes
1 egg
1 cup milk
1 cup all-purpose flour
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
2 lbs chicken breasts, cut in 1-oz tenders
vegetable oil (for frying)
Mustard Sauce:
1 cup mayonnaise
1/4 cup creole mustard or Dijon mustard
1 teaspoon yellow mustard
1 teaspoon horseradish
1/2 teaspoon cider vinegar
1 dash Worcestershire sauce
1 teaspoon red wine vinegar
1 teaspoon water
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 teaspoon green onions, sliced in pieces
1 teaspoon crushed garlic, , packed in oil
1 teaspoon finely chopped green peppers
1 teaspoon finely chopped celery
1 teaspoon finely chopped onions
1. Coarsely grind or crush the two cereals and set aside.
2. Beat the egg with milk and set aside.
3. Stir together the flour, onion and garlic powders and black pepper.
4. Set aside.
5. Dip the chicken: pieces in the seasoned flour.
6. Move around to coat well, then shake off the excess flour.
7. Dip in the egg wash, coating well, then dip in the cereal mixture, coating well.
8. Heat oil in a large heavy skillet to 325.
9. Drop coated chicken tenders carefully in the hot oil and cook until golden brown and fully cooked, 3 to 5 minutes depending on size.
10. Drain and serve immediately with creole mustard sauce.
11. For sauce: Mix all ingredients together.
Coconut Crusted Sea Scallops With Braised Baby Bok Choy and Orange Scented Curry Sauce
From the kitchens of the Walt Disney World Swan and Dolphin Hotel 2004
Yield: 4 appetizer portions
12 Sea Scallops
2 Cups Flour (seasoned with salt & pepper)
12 Beaten Eggs
3 Cups of Fresh, Shredded Coconut
¼ Cup Corn Oil
Ingredients For the Sauce:
¼ Cup Corn Oil
1 Large Yellow Onion, (small diced)
1 Tomato, (small diced)
1 Green Bell Pepper, (small diced)
2 Tsp. Garlic, (chopped)
2 Tsp. Ginger, (peeled & chopped)
2 Tsp. Red Thai Curry Paste
1 Cup Orange Juice
2 Cups of Coconut Milk
1 Pinch of Ground Cloves
1 Pinch of Ground Cinnamon
1 Pinch of Ground Star Anise
Kosher Salt and Ground Black Pepper (to taste)
1 Tbsp. Granulated Sugar
2 Tsp. Cilantro, (chopped)
4 Bulbs Baby Bok Choy
16 Orange Segments
Method For the Scallops:
Dust scallops in seasoned flour (salt & pepper). Dip the scallops in the eggs. Finally coat them with fresh shredded coconut. Pan sear the scallops in corn oil until golden brown. Finish cooking them in a 400° oven for 4 minutes.
Method For the Sauce:
In a sauce pan, combine a ¼ of cup of corn oil with the diced onion, tomato, green pepper, chopped garlic, and chopped ginger. Sweat vegetables until fully cooked on medium heat. Add curry paste and cook for five minutes. Add orange juice and reduce liquid by half on high heat. Add coconut milk, the ground spices and season with salt and pepper to taste. Bring the sauce to a light boil, add granulated sugar and the chopped cilantro. Take the sauce off the heat and blend it in a blender until a smooth consistency.
Method For the Bok Choy:
Split bulbs in half, lengthwise and cook it in boiling water until tender. Drain and season with salt and pepper. Garnish with orange segments.
Coral Reef Crab Cakes
from Coral Reef, Epcot (Chef Roland Muller)
Yield – 4 as an appetizer
For the Asian vinaigrette:
2 tablespoons coffee
2 tablespoons low sodium soy sauce
1/4 cup olive oil
1 tablespoon hot sesame oil (spray)
1/2 tablespoon honey
Salt and pepper to taste
For the Roasted Corn Salsa:
3/4 cup roasted corn kernels (1 to 2 ears)
1/4 cup diced tomato
1/4 cup diced onion
1/4 cup diced bell pepper
2 teaspoons rice vinegar
2 teaspoons olive oil
Juice from 1 lime
Salt, pepper, and Tabasco to taste
For the Crab Cakes:
6 tablespoons heavy cream
8 ounces crab claw meat
1 small carrot, minced
1 small celery stalk, minced
1 tablespoon bread crumbs
1/2 teaspoon kosher salt
1/8 teaspoon black pepper
Pinch of crushed red pepper flakes
Dash of Tabasco
1/2 teaspoon olive oil
10 ounces mixed greens
1. Roast corn kernels: Wrap ears of corn with husks removed in aluminum foil and bake in a 450degree oven for 15 minutes. Set aside to cool.
2. Place all vinaigrette ingredients in a jar and shake to combine. Set aside. Cut cooled corn kernels from cob and mix kernels and all other salsa ingredients together in a medium bowl. Season to taste and set aside.
3. Preheat oven to 350 degrees. Bring cream to a simmer in a small skillet over medium heat, stirring frequently until reduced by half (45 minutes).
4. Pat the crabmeat dry and combine with cream, carrot, celery, bread crumbs, salt, peppers, and Tabasco in a large bowl. Form four patties.
5. Heat an oven safe skillet over medium high heat for 34 minutes. Carefully add olive oil. Fry for 1 minute, or until browned, on each side.
6. Place in oven until warmed through (58 minutes). Serve over mixed greens tossed in Asian vinaigrette. Top with roasted corn salsa.
Crab and Artichoke Cakes
Victoria and Albert's, Grand Floridian Resort (from Cooking with Mickey and the Disney Chefs)
Yield - 8 servings
1 cup diced artichoke bottoms (canned or frozen)
1 pound lump crab meat
3/4 cup Panko breadcrumbs
1 teaspoon finely chopped red onion
1/2 teaspoon chopped fresh herbs (parsley, thyme, and chives)
1/2 cup mayonnaise
1 egg yolk
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
Course salt, to taste
Freshly ground black pepper, to taste
1/4 cup (1/2 stick) unsalted butter
In a mixing bowl, combine artichokes, crab meat, bread crumbs, onion, and herbs. Add the mayonnaise, egg yolk, mustard, Worcestershire sauce, Tabasco, salt and pepper. Mix thoroughly. Divide mixture into 8 large crab cakes or 16 small ones. Heat butter in a hot sauté pan. Fry crab cakes until golden brown on both sides. Serve immediately.
Cooks Note: Panko breadcrumbs, used in Japanese cooking, are coarser than those normally used in the United States and create a crunchier crust.
Crab and Salmon Cakes With Chive Lemon Remoulade Sauce
from Swan & Dolphin 2002
Serves 8
For Crab and Salmon Cakes:
10 Oz. Salmon Fillet
16 Oz. Lump Crab Meat
12 Tbsp. Butter
½ Cup Yellow Onion, diced
¼ Cup Red Bell Pepper, diced
¼ Cup Green Bell Pepper, diced
2 Ea. Garlic Clove, minced
2 Tbsp. Marjoram, fresh chopped
2 Tsp. Lemon Juice
3 Oz. Mayonnaise
5 Oz. Fresh Bread Crumbs, (Not Dried)
2 Tsp. Kosher Salt
1 Tsp. Black Pepper
For Chive Lemon Remoulade Sauce:
2 Cups. Mayonnaise
½ Cup Fresh Lemon Juice
½ Cup Chopped Chives
1. To prepare the bread crumbs, cut day-old bread into cubes and grind in food processor. Set aside.
2. Mix all ingredients for sauce together and set aside.
3. Pre heat oven to 350 degree's.
4. Dice the Salmon into ¼ inch pieces.
5. Break apart the crab and discard any shell bits.
6. Melt 6 tbsp. of butter in a sauté pan over med heat.
7. Add the onions, peppers and garlic.
8. Cook until onions are translucent.
9. Remove from heat and stir in the Marjoram. Set aside to cool.
10. When mixture is cooled, put into a mixing bowl.
11. Add the crab, salmon, lemon juice, mayonnaise and 2 oz. of the breadcrumbs.
12. Season with salt and pepper to taste.
13. Mix thoroughly then shape into 8 patties.
14. Coat the cakes with the remaining breadcrumbs.
15. Heat the remaining butter in a sauté pan over medium heat and cook the cakes for 2-3 minutes on each side until golden brown.
16. Place cakes in oven for 5 minutes until cooked through.
17. Serve immediately with sauce on the side.
Crab Cakes
Liberty Tree Tavern, Magic Kingdom
Yield 1 pound
2 TB mayonnaise
2 TB mustard
2 TB sour cream
1 tsp. celery
1 tsp. onion
1/2 tsp. white wine Worcestershire sauce
1/4 oz. Tabasco
1 tsp. Old Bay Seasoning
1 tsp. fresh lemon juice
Mix all the ingredients above together and store in a polypropylene container (Tupperware, Rubbermaid, Cambro)
8 oz. crab meat, picked over for shells
1 oz. fresh bread crumbs
Take first mixture and combine with the bread crumbs, then gently add in the crab meat. Shape into 4 oz. portions and fry.
Crab Cakes
from Olivia's at Old Key West
Recipe Serving Size: 3
3 oz. snow crab meat
4 &1/2 oz lump crab meat
1 oz. eggs, beaten
2 pinches cilatnro
1 pinch salt & pepper
1 oz. mayo
.5 oz. breadcrumbs
1 pinch fresh parsley
.5 oz. heavy cream
9 oz panko bread crumbs
4 oz. eggs, beaten (seperate from portions above)
4 oz. flour.
1. Mix all but last three ingredients gently until well blended.
2. Roll mixture into 1.5 oz. cakes and place in freezer until firm.
3. When firm, dust cakes with flour
4. Roll dusted cakes in to the 4 oz portion of egg and then coat in panko bread crumbs
5. Deep fry in cooking oil for 2&1/2 - 3 minutes until cakes are golden brown and reach and internal temp. of 165 degrees.
Crab Cakes with Remoulade Sauce
Avalon Cove at Disney's California Adventure Park
2 cups heavy cream
3 cloves garlic -- minced
2 sprigs fresh rosemary
1 tablespoon sweet paprika
2 tablespoons peanut oil
3/4 cup brunoised red onion
1/2 cup brunoised red bell pepper
1/2 cup brunoised yellow bell pepper
2 eggs -- lightly beaten
1 pound lump crab meat
2 fresh jalapeno chiles -- brunoised
2 tablespoons minced fresh basil leaves
2 tablespoons minced fresh parsley leaves
1 tablespoon minced fresh tarragon leaves
2 cups Panko (Japanese bread crumbs) -- ground to a mealy consistency, divided
2 teaspoons salt
1/2 teaspoon fresh ground white pepper
1/2 cup flour
1/2 cup clarified butter
Remoulade sauce -- recipe follows
In a saucepan, combine the heavy cream, garlic, rosemary, and paprika. Reduce by half. Allow to cool to room temperature. In a saute pan, heat the peanut oil. Sweat the onions and bell peppers until glossy. Transfer to a plate and allow to cool to room temperature.
Preheat oven to 350 degrees F.
In a mixing bowl, combine the eggs, crab, jalapeno, basil, parsley, tarragon, 1 cup of ground panko, salt, white pepper, reduced cream, and Sauteed vegetables. Carefully mix until well blended.
Scale the mixture into 3-ounce portions. Shape into round, slightly flattened cakes, about 3-inch diameter by 1/2-inch thickness. On a baking sheet, combine the remaining 1 cup of ground panko and flour. Coat the crab cakes generously.
In a saute pan, heat 1/4 cup of clarified butter. Pan fry 6 crab cakes at a time, until golden on 1 side. Turn and transfer to preheated oven and bake for 2 minutes. Repeat the process with the remaining butter and crab cakes. Serve with Remoulade Sauce.
Remoulade Sauce:
1 cup mayonnaise, recipe follows
1 tablespoon capers, minced
1 cornichon, minced
1 or 2 anchovies, minced
1 shallot, minced
1 teaspoon minced fresh chives
2 teaspoons minced fresh parsley leaves
Salt and freshly ground white pepper
In a bowl, combine all the ingredients until well blended. Taste and adjust seasoning with salt and pepper. Keep refrigerated until needed.
Yield: 2 cups
Mayonnaise:
1 egg yolk
1/8 teaspoon salt
Freshly ground white pepper
1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
1 cup corn oil
In a bowl, whisk together the egg yolk, salt, pepper, mustard, and lemon juice. Slowly add the oil, whisking all the while until emulsified. Keep refrigerated until needed.
Yield: 1 cup
Crab Cakes,
Le Cellier, Canada, Epcot
Makes 10 servings
3 1/4 pounds rock crab meat -- picked clean
3/4 cup red and yellow bell peppers -- fine diced
1/3 cup leeks -- fine diced
3 1/4 tablespoons roasted garlic puree
3 1/4 tablespoons chives -- finely cut
3/8 cup mayonnaise
1 5/8 tablespoons chervil -- fine diced
3/8 teaspoon cayenne pepper
3/4 ounce lemon juice -- fresh
1 Dash tobacco
1 Dash Worcestershire sauce
As needed bread crumbs
To taste freshly ground black pepper
1 5/8 ounces pasteurized egg yolks
Squeeze liquid from crab meat and pick clean. Combine Garlic, Mayonnaise, lemon juice, Worcestershire, tobacco, chervil together, add to crab meat. Fold together. Add remaining ingredients, fold together thoroughly. Test crab cake (cook one) adjust bread crumbs as necessary, only as a binder, not to be used as a filler.
Per Serving: 628 Calories; 71g Fat (93.5% calories from fat); 1g Dietary Fiber;
Crisp Potato Galette With Dill Creme Fraiche and Smoked Salmon
Wolfgang Puck Café, Walt Disney World, (from Chef Robin Stotter)
Makes 6 servings
Preparation time: 25 minutes Cooking time: 18 minutes
For the creme fraiche:
1/4 cup sour cream
1 teaspoon lemon juice
1 teaspoon red onion, finely diced
1 teaspoon dill, finely chopped
Salt and pepper to taste
For the galette:
1 1/2 pounds (about 4 medium) baking potatoes (preferably Kennebec or Idaho), peeled
2 teaspoons fresh thyme, chopped
1/2 teaspoon kosher salt
1/4 teaspoon white pepper, freshly ground
1/4 cup extra-virgin olive oil
6 ounces smoked salmon, sliced thin
For the creme fraiche: In a small bowl, mix the sour cream, lemon juice, red onion and dill. Season with salt and pepper; chill for at least 15 minutes.
For the galette: Julienne the potatoes to matchstick size. Combine in a medium bowl with thyme, kosher salt and pepper.
In a 10-inch skillet, heat the oil until it starts to smoke. Carefully spread the potatoes in the skillet and cook over medium heat until you can see them browning around the edges and the galette starts to pull away from the sides of the pan, about 8 minutes. (If the heat is too high, the potatoes won't cook in the middle; if too low, they will stick to the pan.)
When the underside is golden brown and the potatoes hold together, flop the galette gently, using a wide spatula. (If you find this difficult, slide it out onto a large plate, browned side down. Place the skillet over the top and flip back into the skillet, browned side up.) Cook until golden brown on the second side. Place on a heated plate a little larger than the galette.
Spread a thin layer of cream on the top, then a layer of salmon, covering the top to the edges. Cut into wedges.
Per serving: 213 calories, 12 grams fat (percent calories from fat, 53), 2 grams fiber.
Crock 'O' Paté - Rustic chicken liver pate served with an apricot chutney
Raglan Road Restaurant, Pleasure Island (from Chef Kevin Dundon)
Serves 4 - 6
14 ounces chicken liver (or lambs liver), thinly sliced and cut into strips
1 small onion, finely chopped
2 1/2 tablespoons snipped fresh chives
scant 1/2 cup plain flour
2 1/2 tablespoons olive oil
3 1/2 sticks (12 oz) butter, at room temperature
7 1/2 tablespoons brandy, plus a little extra if necessary
1 stick (4 oz) clarified butter (see below)
10 tablespoons apricot chutney (see below)
8 - 12 slices caramelized Onion Crostini (see Goat’s Town recipe)
salt and freshly ground pepper
Heat a large frying pan until searing hot. Place the liver in a bowl with the onion and chives. Sprinkle over the flour and season, then mix until well combined. Add the olive oil and a knob of the butter to the pan and then tip in the liver mixture. Sauté for 4 to 5 minutes until the liver is well sealed and lightly browned all over.
Pour the brandy over the liver mixture and set alight, then use to deglaze the bottom of the pan by scraping off any sediment with a wooden spoon. Transfer to a food processor and add the remaining butter, then process until smooth. Season to taste and add another dash of brandy if you think it needs it.
Pour the country pate into a 900 mL/1 1/2 pint Mason jar, tapping it gently on the work surface to ensure that it settles evenly and to remove any tiny air bubbles. Leave to cool completely and then pour over the clarified butter to seal completely. Close the jar and chill for at least 4 hours or overnight is best to firm up.
To serve, spoon the country paté on to serving plates and add a dollop of the apricot chutney and a couple of slices of the crostini.
Clarified Butter (makes 7 fluid ounces)
2 1/2 sticks (9 oz) butter
Melt the butter in a small pan over low heat. Leave to stand for a few minutes until all the oil rises to the top, then skim off the oil into a sealable plastic container. It will keep for 2 months in the fridge. Clarified butter is just the oily part of the butter without the buttermilk. You can also microwave the butter in a plastic jug on high heat for 1 minute. If it is not completely melted, give it another 30 seconds but do not allow it to boil as you would on the stovetop.
Apricot Chutney (makes about 3 pounds)
1 pound ready-to-eat dried apricots, cut into strips
7 ounces (200 g) raisins
one onion, finely chopped
1 3/4 cups light muscovado sugar (unrefined brown sugar)
1 1/2 cups white wine vinegar
1 teaspoon salt
Place the apricots in a heavy-based pan with the raisins, onion, sugar, vinegar and salt. Bring to a boil over moderate heat, stirring until the sugar has dissolved. Turn heat down to a gentle simmer and cook for about 30 minutes until well reduced and syrupy, stirring frequently. Remove from the heat and leave to cool completely.
If you are not planning on using the apricot chutney immediately, sterilize a Mason jar. Otherwise transfer to a bowl, cover with Saran wrap and chill until needed, it will keep like this for up to one month in the fridge.
Dalkey Duo (Beer Battered Cocktail Sausages with Mustard Mayonnaise)
Raglan Road, Downtown Disney (from the head chef’s cookbook)
Sunflower oil for frying
1 pound cocktail sausages, skinned
Beer Batter
1 & 3/4 cups regular flour, plus extra for dusting
1/2 cup corn flour
1/2 cup lager
1 & 1/4 Tbsp wholegrain mustard
Mustard Mayonnaise
10 Tbsp mayonnaise
7 & 1/2 Tbsp wholegrain mustard
Juice of 1/2 lime
Salt & freshly ground black pepper
Heat oil in a deep-fryer (or a deep-sided pan half full) to 350 degrees.
To make the batter, sift the flours into a bowl. Make a well in the center and add the lager & the mustard. Whisk the liquid ingredients together and then slowly whisk in dry ingredients until you have a smooth batter. Season to taste.
Dust the sausages in a light coating of flour and then dredge in the batter, shaking off any excess. Deep fry for about 5 minutes or until cooked through and golden brown. Drain well.
To make the Mustard Mayonnaise, place ingredients in a bowl. Season to taste and mix until well combined. Serve on the side for dipping.
Note: Made this for Matti's birthday and it was very good and got many positive comments. There is not nearly enough liquid in the recipe to make a batter (looks more like papier-mâché paste when it's mixed), and I had to use at least 12 ounces beer, if not more. Also had to process it to get rid of the lumps after adding more beer. The mustard mayonnaise was very popular.
Deluxe Norwegian Salmon Trio with Cucumber Yogurt, Sun Dried Tomato and Lemon Mayonnaise
Disney Hollywood Hotel, Hong Kong Disneyland
Yield: 10 appetizer servings
Salmon with Cucumber Yogurt
200g Salmon Fillet
250 ml Fish Consommé
2 pcs Gelatin Sheet
10 gr dill
30 pcs Dried Red Bell Pepper, Julienned
50gr Frisee (a pale, light green variety of curly endive)
10 egg shells
10gr *Shiso Sprout
25gr Caviar
100 ml Plain Yogurt
300g Cucumber, shredded
Poach Salmon Fillet in fish stock and seasoning. Melt the gelatin sheets in the fish consommé. Put dill, dried red bell pepper julinenne, frisee, poached salmon and fish consommé in eggshell, put in refrigerator to let it firm. Blend cucumber with plain yogurt. Take the salmon out of the shell. Garnish with caviar, shiso sprout and serve with cucumber yogurt.
Salmon with Sun Dried Tomato
200g Salmon Fillet
80g Fennel
80g Cream Cheese
60g Pineapple
50g Green Bean Sprout
10pcs Crispy Pineapple
50gr Sun-dried Tomato
Marinate Salmon Fillet with fennel and seasonings; then chop into small dice. Shake liquid off the fennel; chop and mix with the diced salmon. Dice the cream cheese and mix with marinated salmon and seasoning. Slice the pineapple into squares and sear it on a grill. To make the Crispy Pineapple, slice fresh pineapple; sprinkle with icing sugar then dry in low heat. Make a sun dried tomato dressing from the tomatoes blended with olive oil. Spoon the salmon/cream cheese onto the grilled pineapple. Garnish with bean sprout and serve with sun dried tomato dressing.
Salmon with Lemon Mayonnaise
200g Salmon Fillet
5 gr Cajun Powder
20 Red & Yellow Cherry Tomato, sliced
10 pcs cucumber, sliced
10 potato “sheets”
10 quail eggs, poached
10 ml lemon juice
50ml Mayonnaise
350g Mesclun dressed with lemon vinaigrette
Season the salmon fillet with Cajun powder and sear. Cut into small pieces. Prepare cucumber and tomatoes. A potato sheet is like a nori wrapper. Slice potato lengthwise to get long, thin slices which are poached so they can be wrapped around the filling. Mix the mayonnaise with lemon juice and zest. Layer the seared salmon, sliced red, yellow cherry tomato, sliced cucumber. Roll the poached potato around the filling so it looks like a sushi roll. Top with poached quail egg, and serve with lemon mayonnaise.
Presentation: The 3 salmon dishes are placed on a flat board and the mesclun lettuce dressed with a lemon vinaigrette is served as a 4th dish. See picture for presentation.
*A member of the mint and basil family, this jagged-edged herb has papery-thin leaves and a bright, distinctive aroma. It's flavor is strong and complex, and maybe best described as a blend of mint and basil, with hints of a citrus, cilantro and cumin. Shiso is also known as perilla, beefsteak plant and orba.
Dim Sum
Epcot International Food and Wine Festival 1998, China
Serves: 6 people
Filling:
1 lb. Ground pork (or beef)
Seasoning for Filling:
6 tblsp. Sesame Oil
2 tsp. Sugar
3/4 tsp. Salt
1/4 tsp. Pepper
1 lb. Napa Cabbage
1/3 lb. Chopped Green Onions
Wonton Skin:
50 pc. Prepared wonton skin
Preparation:
1) Filling: Mix ground pork with seasoning and put aside. Chop napa cabbage until fine. Mix the chopped cabbage with 1 t. salt and let sit for 10 minutes. Squeeze out excess liquid from the cabbage. Mix the cabbage, chopped green onion, and pork well.
2) Divide the filling into 50 equal portions. Spoon 1 portion of filling in the center of a wonton skin. Diagonally fold the skin and filling to form a triangle. Moisten the edges and use index finger and thumb to bring sides together. Moisten the 2 points of the triangle and pinch them together to form a semi-circle.
3) Cooking the wontons: Bring 10 cups of water to a boil and add the wontons. Stir to prevent wontons from sticking together. Add in a cup of cool water. Turn heat to medium and cook wontons for 6 minutes.
4) Strain and serve with a dipping sauce on the side.
Dipping Sauce:
1 tblsp. Sesame Oil
1/4 cup Hot Bean Paste
3 tblsp. Soy Sauce
1 tblsp. Vinegar
1/4 cup Water
Heat sesame oil in a wok and add the remaining ingredients, mixing thoroughly. Simmer and stir for about two minutes, until the sauce thickens.
Duck Confit (this appetizer is served with crispy prosciutto ham and pomegranate molasses.)
LeCellier Steakhouse, Albert Riviello Sous Chef
12 duck legs
1/2 pound parsley
1/2 pound rosemary
1/2 pound thyme
4 ounces peppercorn
1 ounce star anise
5 bay leaves
6 ounces course or Kosher salt (Epicurious uses about 5 TBSP. salt because too much salt makes the duck too tough and salty to use in anything but stews. )
3 pounds duck fat (cost as 1/3)
On a drying rack lined with cheesecloth large enough to hold the duck legs in a single layer, sprinkle all herbs, peppercorns, and spices, saving some of the salt for the next step. Salt and pepper the duck legs completely on all sides. Arrange the duck, skin-side up, over the herb/salt mixture.
Place another piece of cheesecloth on top of the product. Cover and weight the duck for 72 hours. Rinse the duck of all salt and pepper and dry thoroughly. Preheat the oven to 225°F. Melt the duck fat in a saucepan. Arrange the duck legs in a single snug layer in a high-sided baking dish or ovenproof saucepan. Cover with fat. Pour the melted fat over the duck (the duck pieces should be covered by fat) and place the confit in the oven. Cook the confit slowly at a very slow simmer — just an occasional bubble — until the duck is tender and can be easily pulled from the bone – 2 - 3 hours. Remove the confit from the oven. Cool and store the duck in the fat. (The confit will keep in the refrigerator for several weeks.)
To serve confit:
Lift the duck legs out of the fat and wipe off most but not quite all of it with kitchen paper. Put them skin-side up onto a rack resting over a roasting tin and roast for 15-20 minutes until the skin is crisp and golden and the meat has heated through. Alternatively, sauté the legs in a frying pan over a medium heat until crisp, golden and heated through. Or place Duck Legs in an oven dish skin side down under a hot grill for about 5 minutes, turn over and allow to thoroughly heat through and the skin to crisp and brown.
It is served whole and warm on a bed of mixed greens. The crispy prosciutto and pomegranate molasses are sprinkled over the top of the duck.
NB: Strain and reserve the duck fat for later use. Keep it cool. In Jan. ‘08 this was served with crispy prosciutto ham and pomegranate molasses as an appetizer. Pomegranate molasses is used primarily in Mediterranean cooking. It is also called pomegranate syrup, because of it's consistency.
Prep. Note: Other standard recipes say you can use a container large enough to hold the duck legs in a single layer. They also say to sprinkle only half the herbs and salt on the bottom and the rest on top of the duck. The other recipes cover and refrigerate the meat for 1-2 days. Epicurious uses about 5 TBSP. salt for that amount of duck because too much salt makes the duck too tough and salty to use in anything but stews.NB: Strain and reserve the duck fat for later use. Keep it cool. In Jan. ‘08 this was served with crispy prosciutto ham and pomegranate molasses as an appetizer.
Note: Once esteemed as a preservation method, cooking and keeping duck in its rendered fat results in meltingly tender, moist, and extremely flavorful meat which can be used in a variety of simple preparations. Can be served hot or cold. Sear the duck legs in a hot skillet or shred the meat and add it to salads (tempers the saltiness), stews or duck rillettes. Just remember the duck must be salted a day before you plan to cook it.
Dungeness Crab Cakes
Fulton's Crab House, Downtown Disney
2 ½ pounds Dungeness crabmeat
1 1/8 cup unsalted soda crackers
1/8 cup Dijon mustard
½ tsp. Old Bay Seasoning
1/8 cup mayonnaise
1 egg
3 tablespoons melted butter
6 lemon wedges
In a small bowl mix egg, mayonnaise, Old Bay and mustard. Refrigerate. Lightly squeeze excess water from crab meat and put in large bowl. Add cracker crumbs to egg and mayonnaise mixture and mix well. Add mixture to crab and fold gently.
Divide mixture into twelve one inch thick cakes. Preheat oven to 425 degrees. Place cakes on buttered baking sheet and drizzle a few drops of butter over each cake. Bake until golden brown, approximately 15-20 minutes. Serve with mustard sauce and lemon wedge.
ESPN Club Chicken Wings
ESPN Wings Spice
1 ¼ oz celery salt
4 1/3 oz granulated garlic
4 ¾ oz white pepper
2 2/3 oz chili powder
ESPN Wings Sauce
1 1/3 oz Franks Hot Pepper Sauce (used to be Durkees Hot Sauce)
1 tsp. black pepper
10 flakes crushed red pepper
pinch ground white pepper
1 tbsp. Louisiana Gold Pepper Sauce
2 each chipolte pepper (smoked dried jalapeno)
1 ½ oz cayenne pepper
Citrus Marinade
(Makes 1 quart)
2 cups water
1 cup orange juice
1 cup sugar
1/2 cup salt
1/4 cup cracked black pepper
2 tbsp. basil
2 tbsp. oregano
1/4 cup onion powder
To prepare:
1. Use whole wing; soak overnight in citrus marinade
2. Drain; sprinkle ESPN SPICE generously covering entire wing.
3. On baking sheet, bake for 25 minutes at 375 degrees.
4. Remove from pan; drain fat.
5. Allow wings to cool completely.
6. Deep fry in canola oil at 360 degrees until very crisp.
7. Sprinkle wings with ESPN Sauce and toss in stainless steel or glass bowl.
Falafel
Boma, Animal Kingdom Lodge
Yield: 6 servings
3 cups chickpeas, canned, drained
2 Tablespoons Red Onions, rough chopped
1/2 teaspoon granulated garlic
3 Tablespoons Olive Oil
1 Tablespoon Lemon Juice
1/2 Teaspoon Red Pepper Flakes
1 1/4 ounces Panko Breadcrumbs
1 egg
salt & pepper to taste
1 Tablespoon Parsley Bunches, picked clean
1 teaspoon Cilantro Bunches, picked clean
Drain chickpeas. Some liquid is okay. Chop chickpeas in food processor. Dump into a large bowl. Saute the onions and garlic in the olive oil, do not burn them. Add onions and garlic to the chickpeas. Blend in all other ingredients except for the parsley and cilantro. Fold in the parsley and cilantro. Let sit for 20 minutes (allow time for the ingredients to bind together). Form mixture into 1-inch disks or 1/2 inch balls. Deep fry until golden brown. Taste and adjust seasonings.
Finnish Onion Pie (Sipullipiirakka)
Epcot Food and Wine Festival
Yields 4 to 6 servings
1 Pkg. Active dry yeast
3/4 cup Water (105 to 116 degrees F)
1/2 tsp Salt
1 1/2 cup All purpose flour
1 1/2 lb Sweet onions
1/4 lb Diced smoked ham (1/2" dice)
1 cup Sour cream
4 Eggs
1 Pinch Salt
1 TBSP Caraway seeds
2 TBSP Oil or melted butter
In large bowl, dissolve yeast in warm water. Let stand 5 minutes. Add salt, oil or butter, and flour. Beat until dough is smooth and satiny. Cover, let rise for 1 hour (until doubled). Cut onions into thin slices. Place in frying pan along with ham and cook over low heat until onions are soft (about 15 minutes). Remove from heat, stir in sour cream, eggs, salt to taste, and caraway seeds. Butter 10 inch pie, quiche or tart pan. Preheat oven to 400 degrees F. On lightly floured board, roll out pastry to fir prepared pan. Turn filling into lined pan. Bake for 35 to 40 minutes until crust is browned and pie is set.
Four-Cheese Flatbread
Spoodles, Boardwalk
Yield: 2 Servings
2 7-inch wheat flatbread or pizza shells (you may purchase or make using your favorite recipe)
3 Tablespoons mascarpone cheese
1 Tablespoon pureed roasted garlic
1/2 cup shredded mozzarella cheese
1/2 cup shredded provolone cheese
2 Tablespoons Boursin Cheese
2 Tablespoons parmesan cheese
1 teaspoon olive oil
Dash kosher salt
Dash freshly cracked black pepper
1. Prepare flatbread shells according to favorite recipe, or purchase 2 seven-inch shells. (you may also use pita bread as a substitute.)
2. Spread mascarpone and garlic on top of flatbread shell.
3. Sprinkle cheeses on top.
4. Bake the Flatbread in 375-degree oven until dough is crisp and cheese is melted. Brush edges with olive oil. Season with salt and pepper cut into desires pieces, and serve immediately.
Note – online restaurant review called it “Just OK”
Four-Cheese Flatbread
Mama Melrose - Disney-MGM Studios
1/4 cup Marinara Sauce
1/2 cup cheese mix 50/50 mozzarella/provolone
1 pinch herb mix
2-1/2 tbsp Asiago cheese
1 each pizza dough
1 tbsp gorgonzola cheese
Place dough on paddle, spread sauce over dough. Top with cheeses and herbs and bake. Cut and serve.
Marinara Sauce
1/2 lb Onions -Diced
2-3/8 oz Garlic-Minced
2-7/8 lbs Tomato- Crushed
1-7/8 lbs Tomato- Diced
3 tbsp Olive Oil
4 oz Tomato Juice
1-1/3 Basil, Chopped Frozen
1/4 oz Oregano, Dry
1/4 oz Kosher Salt
1-1/4 oz Sugar
1/4 oz Black Pepper, Ground
2-1/2 oz Tomato Paste
Roast garlic in olive oil, stirring until garlic has nutty roasted aroma. Add onions, and sauté until onions become transparent. Add all other ingredients. Bring to a boil. Cook over medium heat for at least 1.5 hours, stirring regularly so you don't scorch the sauce. Serve or chill immediately.
Fried Boursin Cheese
from 50's Prime Time Cafe, Disney-MGM Studios
4 oz. water
4 oz. lettuce mix
3 beaten eggs
2 oz. raspberry sauce (Melba sauce)
1/2 lb. flour, seasoned
1 qt. soybean or canola oil
1/2 lb. bread crumbs, seasoned
1 French Bread, Sliced, toasted (9")
2 Boursin cheese wheels (5 oz. each)
Cut cheese wheel in half crosswise with a hot dry knife. Dredge cheese in flour then egg and then bread crumbs. Repeat in egg then bread crumbs. Set aside in refrigerator.
Fill a cast iron skillet with oil ¼” high. Heat oil 350° and fry cheese until golden brown then flip over and fry the other side. Remove from oil and place on paper towel.
Place salad mix on center of plate and arrange bread slices around cheese, top with sauce.
Fried Brie Cheese
King Stefan's Banquet Hall (Disney News, Winter 1990)
9 oz. Brie cheese
1 T. all-purpose flour
1 egg, well beaten
1/2 C. bread crumbs
dash cayenne pepper
3 C. oil for frying
1/2 C. tomato sauce
Cut the cheese into 8 even-sized wedges. Sprinkle with cayenne pepper. Dust with flour and dip in beaten egg, coat well. Let drain then roll in bread crumbs. Make sure all surfaces are coated well. Shake off excess bread crumbs and heat oil to 325 degrees F. Make sure oil is deep enough to cover cheese or it will not cook evenly. Brown cheese then drain on paper towels. Arrange fried cheese on plates and garnish with fruits such as grapes, strawberries or melon. Dip cheese in tomato sauce.
Fulton's Crab Boursin
Fulton's Crab House, Downtown Disney
Yields 3 cups
1 ½ lb Cream Cheese
¼ cup roasted garlic
½ Tbsp. green onions, chopped
1/8 cup fresh basil
1/8 cup lemon juice
½ Tbsp. horseradish
1 Tbsp. crabmeat or crab base
1/8 cup roasted red peppers
½ Tbsp. hickory smoked mustard
Mix all ingredients except cream cheese in a large mixing bowl. Cut cream cheese into small cubes and place them in the mixer. Mix until smooth. Stop, scrape sides and mix again. When the cream cheese is smooth, add the rest of the ingredients to mixer. Be careful not to over mix. Store in a covered container until ready to serve (refrigerate up to 7 days.) Serve with an assortment of crackers. Store in covered container.
Gamberi Con Erbe Aromatiche
From the kitchens of the Walt Disney World Swan and Dolphin Resort 2007
Serves 1
3 Pieces Shrimp
½ Tsp. Garlic
½ Tsp. Salt
½ Tsp. Pepper
1 Tsp. Truffle Oil
½ Tbsp. Olive Oil
1 Tsp. Chopped Parsley
¼ Cup White Wine
1½ Tbsp. Butter
1/3 Cup Cannellini Beans
2 Fl. Oz. Fish Stock
In a large bowl, soak the beans overnight in water with some sage and garlic. Cook the beans in water until they are al dente, then let cool. In a pan, add olive oil, garlic, shrimp, salt and pepper. Sauté the shrimp. Sprinkle the white wine, add the beans and fish stock and cook it all the way on medium heat. Cook sauce until it becomes slightly thick. Finish the sauce with a tablespoon of truffle oil and chopped parsley.
On a plate, place the beans in the center. Place shrimp on top of the beans. Serve.
Garlic Pepper Spread
(This was formerly served at Flagler's years ago; it is now called Citrico's)
1 cup Mancini peppers, roasted (Mancini seems to be a company that sells roasted red peppers.
2 1/3 c grated parmesan
1 oz. olive oil
3 teaspoons minced garlic
1/8 teaspoon black peppercorn, cracked
Drain water off peppers. Add peppers, garlic, black peppercorns to a blender and puree until peppers are smooth. With the blender running, add oil in a stream. Incorporate parmesan cheese. Puree until all oil is incorporated. Serve with bread or crackers. DELICIOUS – according to online source
Gateau of Crab
Citricos at Disney's Grand Floridian Resort & Spa
Yield: 4-6 servings.
1 1/4 cups softened cream cheese
1/2 cup grated smoked cheddar
3/4 cup heavy cream
1 whole egg
5 large egg yolks
1/2 cup grated Parmesan
1/3 cup diced, sauteed and cooled red onion
2 tablespoons Tabasco sauce
Juice of 1 lemon
1 3/4 cups crabmeat
2 tablespoons freshly minced chives
Butter for greasing molds
Orange fennel cream sauce:
2 cups diced Spanish onions
1 teaspoon kosher salt
3 1/2 cups diced fennel bulb (no stalk)
1/3 cup Pernod
1 cup orange juice
2 oranges zested, sectioned and juiced
1 each bay leaf
4 cups heavy cream
1/2 teaspoon orange extract
Fennel and tomato slaw:
1 fennel bulb, sliced paper thin (no stalk)
1/2 cup late harvest Riesling vinegar
1 1/2 teaspoons kosher salt
1/4 teaspoon ground black pepper
1/4 cup extra-virgin olive oil
1 cup halved grape tomatoes
1. Heat oven to 225 F. Put cream cheese, cheddar and heavy cream into bowl; mix until smooth. Mix in egg and egg yolks. Scrape down sides of bowl. Add Parmesan and sautéed onions. Add Tabasco and lemon juice. Fold in crab and chives. Chill mixture. Put crab mixture in soufflé dishes or cupcake molds. Make sure the molds are greased with butter (see note). Fill almost to the top of molds. Bake until golden brown and slightly risen, 25-30 minutes. Let crab cakes cool before unmolding.
2. For orange-fennel cream, heat stainless-steel pot on medium. Add onions, fennel and salt; cook 5 minutes. Add Pernod and flame off the alcohol. Add orange juice, zest, segments and bay leaf; simmer 10 minutes. Add cream and extract. Cook until reduced in volume by half. Purée in blender until smooth. Pass through strainer; keep warm.
3. For fennel and tomato slaw, put fennel in stainless-steel bowl or glass bowl. Add vinegar, salt, and pepper; let sit for 2 hours at room temperature. Mix in oil and sliced tomatoes.
4. Warm cake in 300 F oven until heated through. Top with orange-fennel cream, then slaw.
Glazed Almonds
from various locations at Walt Disney World
4 servings 15 min. prep.
1/3 cup butter
2 egg whites
salt
1 cup sugar
1 (16 ounce) package blanched, whole almonds
4 tsp. cinnamon
Place butter on 15- x 10-inch jellyroll pan and heat in 325F oven until butter melts, about 7 minutes.
Meanwhile, beat egg whites with dash of salt until frothy, then gradually add sugar, beating to stiff peaks. Gently fold in almonds and cinnamon.
Pour almond mixture into jellyroll pan and stir, coating with butter.
Bake, stirring every 10 minutes, until almonds are crisp, about 40 minutes.
Serve warm or at room temperature.
These make a great gift - perfect in a jar with a ribbon. Rave reviews online.
Goat Cheese and Tomato Tarts
Epcot Food and Wine Festival '03, France
Yield: 4 Servings
Puff Pastry (available in grocery stores)
1 medium red tomato, sliced
1 medium yellow tomato, sliced
1/2 cup fresh goat cheese (chevre)
fresh basil, chopped, to taste
olive oil
Roll out pastry in a circle. Alternately layer the tomato slices, red and yellow. Crumble the goat cheese over the tomato. Sprinkle basil on top of goat cheese. Drizzle with olive oil and bake at 350º for 15 minutes.
Note: Feb. ’08 – was the least successful dish I made for Matti's birthday. Perhaps it was because I oiled the pan, or rolled the pastry out too thin, or forgot to drizzle olive oil until the last part of the baking but the pastry was to soggy and could not be lifted up to eat.
Goat Cheese Appetizer
Restaurant Marrakesh, Morocco, Epcot
8 ounces goat cheese
½ cup kalamata olives, pitted and chopped
½ cucumber, seeded, peeled and chopped
1 clove garlic chopped
1 Tablespoon half and half
salt and pepper to taste
Mix all ingredients. Let it sit for 30 minutes to 1 hour.
Goats Town (Irish Goat's Cheese and Wild Mushroom Terrine)
Raglan Road Pub and Restaurant, Pleasure Island (from Chef Kevin Dundon)
Serves 4 - 6
1 1/4 Tbsp olive oil
3 shallots, finely chopped
1 garlic clove, crushed
6 oz forest mushrooms, chopped (such as chanterelle, oyster, and shiitake)
8 ounces soft goat's cheese, crumbled (from a log)
1 1/4 Tbsp whole grain mustard
1 1/4 Tbsp chopped fresh flat leaf parsley
1 poached pear, quartered and fanned out (recipe below)
salt and freshly ground black pepper
fresh marjoram sprigs to garnish, optional
4 wafer-thin slices caramelized onion crostini (recipe below)
Heat the olive oil in a heavy-based frying pan. Add the shallots and garlic and sauté for about 2 minutes until softened but not colored. Add the mushrooms, season generously and continue to sauté for 3 - 4 minutes until tender and all of the excess liquid has evaporated from the pan.
Remove the pan from the heat and add the goats cheese with the mustard, parsley and a good grinding of pepper. Stir gently for a minute or two until some of the goat's cheese has just started to melt, tossing the pan occasionally. Be careful not to overcook this or you'll end up with a processed cheese-type finish.
Transfer the goats cheese mixture into a 1 pint loaf tin that is lined with cling wrap. Leave to cool completely, then cover with more Saran wrap and chill for at least 2 hours, or overnight is best, to firm up.
To serve, turn the terrine out onto a chopping board and peel away the cling wrap, then cut into individual slices. Arrange on serving plates with the fanned out poached pear. Garnish with the marjoram sprigs and serve with crostini.
Poached Pears (this recipe makes 4 poached pears)
4 firm, ripe pears
1 small lemon, cut into quarters
1 small orange, cut into quarters
1 cup plus two tablespoons sugar
2 1/4 cups red wine
To poach the pears - peel the pears, leaving the stalks in place and remove the cores. Stand them upright in a pan that fits comfortably and add the lemon, orange, sugar and wine. Add a little water if the pears are not completely covered in liquid and bring to a simmer. Cook gently for 40 to 45 minutes, until completely tender. Remove from the heat and leave to cool in the liquid for at least two hours or the next day is best to allow the flavors to infuse. To serve, fan out the pears, and arrange on serving plates.
Caramelized Onion Bread (for Crostini)
3 cups (3/4 lb) strong unbleached white flour, plus extra for dusting
1 - 1/4 oz packet of dried yeast
11 oz hand-hot water
1/2 teaspoon salt
olive oil, for greasing
1 egg yolk beaten with 2 tsp. water
4 tsp. onion marmalade (recipe below)
Place the flour in the bowl of a food mixer fitted with a dough attachment if you have one. Add the yeast, hand- hot water and salt. Switch on the machine and mix until you have a very sloppy dough. You can also do this by hand and mix with your fingers for 2 -3 minutes, then knead to incorporate the flour, scraping the sides of the bowl and folding the dough over itself until it gathers into a rough mass.
Turn the dough out onto a well floured surface; lightly flour your hands. Knead for 6 -8 minutes until the dough is smooth and pliable. The dough will be very sticky at first; keep your hands and work surface lightly floured, using a dough scraper if necessary to prevent it from sticking and building up on the work surface. As you continue kneading, the dough will become more elastic and easier to handle. Shape into the loose ball, then return it to a clean bowl and cover with cling wrap. Leave to rest for 20 minutes.
Turn the dough out again onto a well floured surface and knead for 2 to 3 minutes or until it becomes springy and very smooth. Shape into a loose ball and place it in a lightly oiled large bowl. Turn to coat the dough with the oil and cover tightly with cling wrap. Leave to rise at room temperature for1 hour, or until a slightly puffy but has not doubled in size.
Preheat the oven to 350°F. Remove the dough from the bowl and former into an oval shaped loaf. Brush with beaten egg and then spoon the onion marmalade on top. Bake for 45 minutes until the loaf is a deep golden brown and sounds hollow when tapped on the bottom. Transfer to a wire rack and leave to cool before using. (This makes a small loaf and can be doubled to make 1 large loaf of bread).
To make the crostini, preheat a grill or a griddle pan and toast thin slices of caramelized onion bread - preferably 1 day old - on both sides. Remove from the heat and immediately rub 1 side with a halved garlic clove. Drizzle over a little olive oil to finish. Don't be tempted to make these too far in advance, as the bread goes soggy.
Onion Marmalade (makes 1 1/3 cups)
4 red onions, thinly sliced
1/4 cup sugar
1/4 cup red wine vinegar
dash grenadine syrup
Place the onions and sugar in a heavy-based pan and cook over a gentle heat for 10 to 15 minutes until the onions have softened and the sugar has completely dissolved, stirring regularly.Stir the red wine vinegar and wine into the onion and sugar mixture. Bring to the boil, then reduce the heat and simmer for another 5 minutes until the marmalade as well thickened and slightly sticky. All the liquid should be just about gone. Add the grenadine and mix well. Then leave to cool completely.
If you're not planning on using the onion marmelade immediately, transfer to a bowl, cover with Saran wrap and chill until needed. It will keep like this for up to1 week in the fridge.
Chef’s Note: this is one of my essentials and streets ahead of anything you can buy. It has so many different uses. Try it in sandwiches or stirred into creamy mashed potatoes, or serve with cold meats etc.
Grav Laks (Marinated Salmon)
Epcot Food and Wine Festival, Norway
14 oz. salmon fillet (skin on)
1 1/3 T. salt
1 3/4 T. sugar
1 T. fresh dill, chopped
1 T. cracked black pepper
1/3 oz. brandy (optional)
Remove all bones with a pair of clean needle nose pliers. Combine salt, sugar and pepper together. Rub this mixture into both sides of the salmon fillet. Place salmon in a baking dish. Clean and chop dill. Rub evenly onto meat side of salmon fillet. Cover the fish with plastic wrap. Place a weight on top of the covered fillets. Refrigerate. Turn the fish daily. The salmon is cured when the flesh is firm, 2-3 days.
Cut into very thin slices. Serve with your favorite mustard sauce and boiled potatoes.
Grilled Portobello Mushrooms and Polenta
Palo, Disney Cruise Line
Yield: 6 Appetizer Servings
Polenta
2 cups milk
¾ cup finely ground cornmeal
2 tablespoons mascarpone cheese
2 tablespoons grated Parmesan cheese
1 tablespoon finely chopped, mixed, fresh herbs (such as rosemary, thyme, and marjoram)
Salt, to taste
Freshly ground black pepper, to taste
1. Heat milk to a simmer in a pan.
2. Gradually whisk in the cornmeal, and cook over medium heat, stirring, until liquid is absorbed and the consistency is quite thick, about 15 to 20 minutes.
3. Turn off the heat and add the mascarpone, Parmesan cheese, and chopped herbs.
4. Add salt and pepper to taste. Cover and keep in a warm place.
Note: Polenta can be made ahead up to 48 hours in advance and stored in the refrigerator. Gently rewarm over the stove just prior to serving or place in a Crock-Pot on low for 2-4 hours to reheat.
Shallot Sauce
3 portobello mushrooms, stems only (caps will be grilled)
2 cups water
1 cup white wine
2 cups shallots, peeled and finely chopped
1 teaspoon finely chopped garlic
2 tablespoons butter or olive oil
1 cup balsamic vinegar (1 tablespoon used in sauce, remaining reduced for Grilled Mushroom Caps)
1 tablespoon cornstarch, mixed with 2 tablespoons water
2 cups heavy cream
Salt, and freshly ground black pepper, to taste
Parmesan cheese, shaved (for garnish)
1. Wash the mushrooms and take off the stems. Set caps aside for grilling.
2. Bring the water to boiling with ½ cup of the white wine in a small saucepan. Add mushroom stems, reduce heat, and simmer for about 10 minutes.
3. In a separate small saucepan, over medium heat, cook the shallots and garlic in butter until soft in consistency.
4. Strain the liquid from the mushrooms and add to the shallot mixture.
5. Add the rest of the wine and 1 tablespoon of the balsamic vinegar.
6. Add the cornstarch mixture. Cook about 5 minutes. Stir in the cream.
7. Add salt and pepper to taste. Keep the sauce warmed on the side.
Sauce can be made up to 48 hours in advance and stored in the refrigerator. To reheat, bring to simmer on a stove top, or microwave on high approximately 2 minutes or until hot.
Grilled Mushroom Caps
1. Cut Portobello mushrooms caps in half and season with salt and pepper. Brush with olive oil and grill on both sides over medium-high heat until tender.
2. While mushrooms are grilling, cook remaining balsamic vinegar in a small saucepan for about 5 minutes, until it thickens enough to coat the back of a spoon.
To Serve
1. Place a scoop of Polenta in the center of each plate.
2. Place a mushroom cap on top. (Mushroom caps can be thickly sliced instead of being served whole.)
3. Ladle Shallot Sauce over the Grilled Mushrooms and Polenta, then garnish with freshly shaved Parmesan cheese and a drizzle of the balsamic vinegar reduction.
Mushroom Caps can be made up to 24 hours in advance and stored in the refrigerator. To reheat, rewarm in 300 degree oven for approximately 15-20 minutes or until heated through. Mushrooms will be darker if made ahead of serving.
Grilled Prosciutto Figs Stuffed with Cambozola Cheese
Napa Rose Restaurant, Disney's Grand Californian , Andrew Sutton, Executive Chef
Serves 8-10 people (as an hors d–oeuvre)
12 Large Turkey, black Mission or green Kadota figs
4-6 ounces Cambozola cheese or a mild bleu cheese
3 tablespoons balsamic vinegar
1 teaspoon sugar
12 thin slices of prosciutto
Gently wash figs in a bowl of cold water by dipping. Remove stems with a paring knife and cut figs in half. Toss figs with sugar and balsamic vinegar in bowl and allow them to marinate for 20-30 minutes. Place figs ‘cut side’ up and fill with a small cube of the Cambozola cheese (approximately 1 teaspoon of cheese). Cut sliced prosciutto in half lengthwise, making ribbons. Wrap each fig with one ribbon of prosciutto and place on a tray. Store them in a refrigerator until ready to serve; this may be done early in the day, well before guests or family arrive.
To serve: Place figs on a hot grill. Cook for 1 minute on the cut side. Flip figs and continue cooking them on the skin side for an additional 5 minutes. Serve hot with a glass of sauvignon blanc wine. The figs may also be baked in the oven for 7-10 minutes at 350 degrees.
Chef's note: This is a yummy light hors d–oeuvre, appetizer or addition to a salad. They are so easy to make and travel well, which makes them just perfect for picnics, parties or tailgating.
Cambozola is a blue vein brie cheese. The flavor is just wonderful but the bleu-cheese flavor is very mild, making the cheese a crowd pleaser.
Prosciutto is an Italian ham, which can be purchased pre-sliced at most supermarkets.
Grilled Rosemary-Skewered Figs with Prosciutto
from Artist Point, Wilderness Lodge
Serves: 8
6 ripe (fresh) figs
8 sturdy 6-inch-long rosemary sprigs
4 slices prosciutto
Wash the figs thoroughly. If you are using green Calimyrna figs (from California) or Turkish figs, cut each one into quarters; if you are using smaller Black Mission figs, cut each one in half.
Slice a piece of prosciutto the long way to about the same width as the halved or quartered fig and roll the fig in it. Continue with the remaining figs. Strip the leaves from each sprig of rosemary, leaving an inch of green at one end. Slide 3 prosciutto-wrapped figs onto each rosemary skewer and grill until the prosciutto is crispy. Serve immediately. This is a filling appetizer and 1 skewer per guest should be plenty.
Hickory Smoked Chicken & Spinach Dip
from the Hard Rock Café, Downtown Disney
Yield: 4 quarts.
6 ounces (3/4 cup) butter
1/2 cup olive oil
12 ounces (3/4 pound) finely chopped yellow onion
2.5 ounces (1/4 cup, plus 1 tablespoon) chopped garlic in oil
6 ounces flour
1 quart chicken consommé
11/2 quarts heavy cream
1/4 cup fresh lemon juice
11/2 tablespoons plus 1 teaspoon liquid smoke
3 tablespoons chicken base
1 tablespoon plus 1 teaspoon Tabasco
1 tablespoon granulated sugar
1 teaspoon ground white pepper
8 ounces grated Romano cheese
11/2 cups sour cream
3.5 pounds drained diced artichoke hearts
3 pounds frozen chopped spinach, thawed and squeezed dry
2 pounds oven-poached diced chicken
Shredded Monterey Jack and Cheddar cheese for garnish
Salsa to taste
Corn tortilla chips
Sour cream for garnish
1. Melt butter in saucepan. Add olive oil; stir. Add onions, garlic. When onions become soft and translucent, sprinkle in flour a little at a time, stirring constantly. Slowly add chicken consommé, followed by heavy cream, lemon juice, liquid smoke, chicken base, Tabasco, sugar, white pepper, grated Romano cheese and sour cream. Chill mixture.
2. When mixture is chilled, add chopped artichokes, spinach and chicken.
3. Spoon 10 ounces of mixture into a ramekin or microwave-safe crock. Top with 2 tablespoons of a combination of shredded Monterey Jack and Cheddar. Repeat with remaining mixture. Microwave mixture 21/2 minutes to heat through and melt cheeses.
4. Place one ramekin in center of serving plate. Surround with chips. Serve with a small bowl of salsa and a dollop of sour cream on the dip. Repeat with remaining mixture.
Honey wing glaze sauce
Honey Sesame Chicken Wings
Concourse Steak House, Contemporary Hotel
Yield: 1 pint
1 clove Garlic
8 oz Brown Sugar
1 cup Soy Sauce
1/4 cup Honey
Combine ingredients and bring to a boil, until sugar and honey is dissolved and slightly thickened. Strain out garlic and place sauce in container with label and date.
Deep fry chicken wings until internal temperature of 165 degrees. Place wings in bowl and toss with glaze and enjoy.
Note: The menu calls them Honey Sesame Wings so perhaps one needs to add sesame seeds?
Hummus
from Boma, Animal Kingdom Lodge
Yield: 20 servings
32 ounces Chickpeas, canned, drained, and rinsed
5 Tbsp. Tahini, mixed well
2 Tbsp. Garlic, roasted
1 tsp. Garlic, fresh
10 each Lemons, juiced
Salt and Pepper
1. Place chickpeas in robot coupe. Puree.
2. Add tahini, both garlics, and half the lemon juice. Mix.
3. Adjust lemon juice and finish with salt and pepper.
Hummus
from Spoodles, Board Walk Resort
Yield: 1½ cups.
1 1/4 cups garbanzo beans, drained and rinsed
1 tablespoon fresh lemon juice
1 tablespoon chopped garlic
2 teaspoons extra virgin olive oil
2 teaspoons Tahini paste
½ teaspoon kosher salt
1/8 teaspoon freshly cracked black pepper
Dash cayenne pepper
Dash ground cumin, toasted
1 teaspoon extra-virgin olive oil to drizzle on top of finished dish before serving
Place all of the ingredients into a food processor or blender and puree mixture until smooth. Taste mixture and add more seasonings if desired.
Served chilled with a drizzle of olive oil on top accompanied with breads and crackers.
Hummus
Epcot International Food and Wine Festival 1998, Eastern Mediterranean
Serves: 4 people
10 oz. Garbanzo Beans
1 clove Garlic, quartered
11/3 Tbsp. Sesame Tahini Paste
1 Tbsp. Lemon Juice
Dash of Salt
Put garbanzo beans with one third of liquid from the beans in food
processor or blender. Add remaining ingredients and process until
smooth. Add additional salt and lemon juice if desired.
Hummus
“Here's a killer hummus recipe. it doesn't look all that special, but i've read that the ratios of lemon to garlic to olive oil are what make hummus good or blah.”
From Orlando Sentinel. Good in avocado sandwich with alfalfa sprouts, tomato, purple onion on toasted whole grain.
2 cans (32 oz) garbanzo beans (1 lb each)
1/3 cup tahini
5 Tbsp fresh lemon juice
6 Tbsp olive oil
2 cloves garlic
1 tsp salt
1/4 tsp pepper
1/4 tsp paprika
dash cayenne pepper (optional)
Italian Antipasto
Hook's Pointe & Wine Cellar
Yield: 4 appetizer servings
Antipasto
1 cup mixed greens
Pinch of salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
Roasted Garlic (recipe below)
2 1/2 ounces goat cheese, divided into four balls; 2 rolled in cracked black pepper, 2 rolled in minced fresh parsley
1 ounce sun-dried tomatoes, reconstituted in olive oil and sliced
2 ounces pitted kalamata olives, diced
1 ounce Greek or green olives
4 whole, roasted red peppers, in oil
8 slices sourdough bread, toasted
Fresh rosemary sprigs (garnish)
Roasted Garlic
2 small bulbs garlic, tops cut off
2 tablespoons olive oil
2 tablespoons chicken stock
1 teaspoon rosemary, fresh or dried
Pinch of salt and freshly ground black pepper
Heat the oven to 375°F. Place garlic, cut side down, in a roasting pan. Roast for 45 minutes, or until soft. Pour oil and stock over garlic, and sprinkle with rosemary, salt, and pepper. Cover with lid and roast for 20 minutes more.
For Antipasto: toss the greens with salt and pepper in a mixing bowl. Add olive oil and toss again. On a platter, make a bed of the mixed greens, place the whole roasted garlic bulbs in the center, and arrange all the remaining ingredients around them. Add sprigs of rosemary as garnish.
Cook's note: roasted garlic is golden and soft, with a sweet and nutty flavor. Pop ar roasted clove out of the papery skin and spread it on sourdough rounds. Pair with an assertive wine like California Chenin Blanc.
Les Tartes des Chefs - Original flatbreads from the brick oven
Chefs de France, Epcot
Dough for Tart
½ lb flour (2 cups all purpose)
8 oz. rendered pork fat, cooled to room temperature
1 ½ oz. yeast (3 ½ TBSP active dry or 2 ½ cakes compresed bakers yeast)
.7 oz lard (1 ½ Tbsp) (probably for greasing the baking pan)
Add the yeast to tepid water (try ½ cup) and stir. Mound the flour on a table, add a pinch of salt and 3½ oz (scant half cup) of the rendered lard, work in with your fingers. Add the yeast and water and knead. Form a ball, cover with a cloth and place in a warm place for 2 hours. Work the dough out with the palm of your hand and roll to ¼ centimeter thick and a 9” circle.
For comparison here is a basic Foccacia recipe from Liguria:
7 1/2 cups (750 g) unbleached stronghold flour
2 ounces (50 g) active yeast
1/3 cup extra virgin olive oil
Salt, both finely and coarsely ground
Dissolve the yeast in warm water. Make a mound of flour on your work surface, scoop a well into the middle of it, and pour in the yeast mixture together with 5 tablespoons of olive oil and 2 healthy pinches of fine salt.
Knead the mixture, adding small amounts of warm water as necessary, until you obtain a fairly firm, homogeneous dough. Put it in a bowl, cover it with a damp cloth, and let it rise for 2 hours.
Preheat your oven to 400 F (200 C).
Grease a baking sheet and dust it well with finely ground salt. Take the risen dough, flatten it out, and spread it enough to completely cover the baking sheet, dimpling the surface by pressing down on it with a spoon. Take the remaining oil and beat it lightly with a little water to make an emulsion; brush this emulsion over the focaccia and sprinkle it with coarse sea salt. Bake the focaccia until it is a lively golden brown, then remove it and let it cool. Don't let it over brown.
A couple of tips: Put a bowl of water in the oven with the focaccia, to keep it from drying out too much as it bakes.
Onion Tart
7 oz. Crème Fraîche
3 large Onions, sliced very thin
7 oz. smoked bacon, chopped and pre cooked
Pepper
Pour the crème fraîche over the tart shell, layer with onions and bacon, & pepper to taste. Put in the oven and bake for 5 minutes at 400°.
Mushroom Tart
In oil, place sliced mushrooms: Shitake, Button & Portobello in pan and sauté until tender. Meanwhile mix together 3 cheeses, shredded: Parmesan, Gruyere and Provolone. Place mushrooms on tart, cover with cheese and bake at 400˚ for approx. 5 minutes.
Tomato Tart
2 large tomatoes, peeled and diced
1 bunch fresh basil, coarsely chopped
Goat cheese, cut in pieces
Tomato compote (recipe below)
Pepper
On the dough, layer the compote, diced tomatoes and basil. Drizzle with olive oil and pepper to taste. Place the cheese pieces on top of the pizza and bake for 5 minutes in 400° oven.
Tomato Compote:
3 large tomatoes
3 cloves garlic
1 bunch fresh thyme leaves
¼ cup olive oil
Blanch the tomatoes in a pot of boiling salted water for 15 to 20 seconds, just long enough so that you will be able to peel the skin. Drain the tomatoes, and peel their skins. Then chop with the garlic and thyme, until garlic and thyme are minced. Add the chopped tomatoes, garlic, olive oil and thyme to the saucepan. Stir to combine, adjust heat to a simmer, and let reduce until thick.
Lobster and Avocado Martini
From Napa Rose, Disneyland
Serves 6
1 cup diced, cooked fresh lobster
1/4 cup diced fresh tomatoes
1/4 cup diced unpeeled seedless cucumber
1/3 cup peeled and diced mango
1/3 cup peeled and diced avocado
2 tablespoons chopped cilantro
1/2 to 1 seeded and minced fresh Serrano chili*
3 tablespoons Mango Vinaigrette (see recipe)
6 chilled martini glasses
Optional garnish: 6 deep-fried olives, 6 skewers
Toss all ingredients in mixing bowl. Taste and adjust seasoning as needed.
Divide among 6 chilled martini glasses. Serve cold. Garnish each with olive on a skewer.
* Cook's notes: Use less chili if you prefer a milder version. Use caution when working with fresh chilies. When finished, wash hands and work surface thoroughly; do not touch eyes or faces.
Mango Lime Vinaigrette: In a blender combine 2 tablespoons mango juice, 1 tablespoon freshly squeezed lime juice, 1 teaspoon honey; whirl to blend. With motor running on low speed, add 2 tablespoons grape seed oil or canola oil in thin stream. Remove from blender and stir in 1 teaspoon chopped cilantro and 1/2 to 1 seeded and minced Serrano chili (use less chili for a milder version).
This Vinaigrette can be made one day in advance. It’s delicious drizzled on chicken or fish, or on mixed greens.
Nutrition information per martini, with 1/2 tablespoon mango vinaigrette: Calories 91 (32 percent from fat); fat 4.6 g (sat .6 g, mono 2.8 g, poly 1 g); protein 8 g; carbohydrates 4 g; fiber .64 g; cholesterol 250 mg; sodium 147 mg; calcium 27 mg.
Lobster Martini
From the kitchens of the Walt Disney World Swan and Dolphin Hotel 2003
Serves 2
1 Lb. Maine Lobster
5 Fresh Figs
6 Yellow Tear Drop Tomatoes
6 Red Tear Drop Tomatoes
1 Tbs. Chives (chopped)
The Dressing:
4 Tbs. Mayonnaise
Juice from 1 Lemon
1 Tbs. Dry Vermouth
1 Tsp. White Balsamic Vinegar (or White Vinegar)
Salt and Pepper to Taste
1) In a large pot filled with salted, boiling water, place the 1 lb. Maine lobster (make sure it can float with enough water covering it), cover with a lid and cook for about 7 minutes.
2) Remove the lobster and cool it down in a large bowl of iced water. Once the lobster is cold, clean with the help of scissors and dice the lobster meat in cubes of about ½ inch long and wide.
3) Cut 3 of the figs in half and grille them (flesh side down on the grill) until they get a nice gold color, set aside on a plate to cool them down, then cut them one more time into quarters.
4) Cut the tomatoes in half.
5) In a bowl, add the mayonnaise, lemon juice, vermouth and vinegar and stir gently until smooth. Add salt and pepper to taste.
6) Carefully mix the lobster and tomatoes with the dressing. Add the chives and divide into two equal parts.
7) Partially fill two martini glasses with crushed ice. Place the salad on top of the ice and garnish with slices of fresh figs. Serve Immediately.
Low Country Crab Dip
"Cooking with Matilda" DVC Hilton Head Resort
2 8 oz. pkg. cream cheese, softened
1 C. butter
12 oz. crabmeat
Dash Worcestershire sauce
Hot pepper sauce to taste
Salt and pepper taste
Combine cheese and butter in a medium saucepan over low heat. Cook until melted and well blended. Stir in crab, Worcestershire sauce, hot pepper sauce, salt and pepper. Serve with crudite, crackers, etc.
Lumpia (Filipino Egg Rolls)
California Food and Wine Festival, DL
2 pounds of ground pork
2 pounds of ground beef (both meets can be replaced for turkey for a more lean dish)
4 ounces of chopped carrots
4 ounces of chopped onions
4 ounces of chopped celery
2 ounces of garlic
2 ounces of Parsley
1 ounce of sesame seeds
2 ounces of soy sauce
2 eggs
Salt (to personal taste)
Pepper
Canola Oil
Lumpia wraps (sold at Asian stores)
Optional: Serve with sweet chili sauce or Dijon mustard sauce.
Mix the two meats and add the carrots, onions and celery. Then spice with parsley, garlic, sesame seeds, pepper and salt. Keep mixing as you add the eggs.
Keep the lumpia wraps under paper towels to keep them humid. Once the mix is ready, place a lumpia wrap on flat surface and add about an ounce of mix on a corner. Fold bottom corner of the wrap towards the center and then do the same with the right and left corners .Continue to roll on itself, then moist the final corner on egg wash (made of egg and water) to seal.
Make sure to leave no air pockets within it. Fry on canola oil for a few minutes on at medium heat for about 3-4 minutes, turning once. They are ready when they float and the wrap becomes golden brown.
Mediterranean Dips (3) from Spoodles:
Spoodles, BoardWalk
Baba Ghanoush
1 eggplant, whole, pierced
3 oz. jar Tahini
¼ cup garlic, roasted
1/3 cup lemon juice, fresh
Salt - To taste
Tabasco Sauce - To taste
Pierce the eggplant over the entire surface. Lightly coat with olive oil. Roast to 350º for about 40 minutes, or until they collapse. Allow to cool. Remove the skin. Mix with all the other ingredients. Puree in the food processor until smooth. Adjust the seasoning.
Chermoula Dip (Spoodles)
Servings: 4
¾ cup chopped cilantro
4 cloves garlic, crushed
1 teaspoon cumin
1 teaspoon paprika
¼ - ½ teaspoon ground chili pepper (optional)
6 tablespoons peanut or extra-virgin olive oil
Juice of 1 lemon or 3 tablespoons wine vinegar
Blend everything together in a food processor.
Hitipi Dip (Spoodles)
Servings: 1 2/3 cup
8 ounces (1 ½ cup crumbled) Feta Cheese
½ cup Yogurt, Plain
½ cup Sour Cream
1 tsp. minced garlic
¼ tsp or to taste Kosher Salt
¼ tsp. or to taste pepper
Place all the ingredients into a food processor or blender. Process until smooth. Store refrigerated.
Serving ideas: Serve with pita bread as a dip or on sandwiches.
Note: You can use nonfat yogurt and reduce- fat sour cream. And you can add minced fresh herbs - mint, dill, parsley, and/or basil would all be terrific. For calorie counters, substitute the sour cream and yogurt with the low-fat or no fat sour cream and yogurt with great results. Always use freshly ground black pepper.
All 3 dips are plated and served as one appetizer. Online reviews call it fantastic.
Meyer Lemon Lobster Cocktail
courtesy Disney's Contemporary Resort, 2007
10 portions
2 (6-ounce) lobster tails
2 tablespoons butter, softened
1 Meyer lemon, juiced
Kosher salt and freshly ground black pepper
1 pint limoncello liqueur
1 cup club soda
Special equipment: 2 (10-inch) skewers and 10 frill picks
Remove lobster meat from shell. Skewer the lobster with a 10-inch
skewer.
Whip butter and lemon juice together to make lemon butter.
Grill lobster skewers, brushing them with the lemon butter. Season with salt and pepper.
Cool lobster.
Remove lobster from 10-inch skewers and cut into 10 bite-sized medallions. Skewer each medallion
with a frill pick.
Mix together the limoncello and club soda.
Serve skewered medallion in limoncello cocktail.
Mushroom Appetizer
Steerman's Quarters Empress Room, Downtown Disney
Yield: 2 Cups
3 tablespoons butter
1 tablespoon lemon juice
3 tablespoons minced shallots
1 tablespoon chopped parsley
1 dozen mushrooms, washed
Salt and white pepper to taste
And sliced Toast points
1/2 cup Burgundy wine
1/2 cup canned brown gravy
Heat butter in a 9-inch skillet and sauté shallots until transparent. Add mushrooms and sauté until partially cooked, about 5 minutes. Add wine and cook until reduced by two thirds. Add gravy, lemon juice and parsley. Heat. Season to taste. Serve on toast points.
Olive Tapenade Bread Dip
Spoodles, Boardwalk
14 ounces Green Olives Stuffed with Pimiento
7 ounces Kalamata Olives
2 ounces Pickled Onions
4 ounces Pepperocini
6 ounces Carrots
5 ounces Celery
1 Tablespoon Minced Garlic
¾ Teaspoon Celery Salt
1 Teaspoon Dried Oregano
1 Teaspoon Dried Basil
½ Teaspoon Ground Black Pepper
1 cup Olive Oil
2 ounces Red Wine Vinegar
Place Olives, Onions, Peppers, Carrots and Celery in a food processor. Pulse until all ingredients are finely chopped, but not pureed.
Fold in remaining ingredients and season with Kosher Salt and Black Pepper For bread dip, mix 2 tablespoons of the Tapenade with ¼ cup of Olive Oil.
Onion Tart
from Citrico's, Grand Floridian (also in Delicious Disney)
Yield: 4 to 6 servings.
2 tablespoons olive oil
1 large onion
2 cloves garlic
1 bay leaf
Salt and white pepper to taste
1 package puff pastry, thawed
2 eggs
2 tablespoons milk
2 tablespoons heavy cream
1/4 cup shredded Manchego* cheese, plus additional cheese for sprinkling
1. Heat oven to 400 F.
2. Peel and slice the onion. Add olive oil to a large skillet over medium heat. Add onions. Chop the garlic cloves and add to the pan along with a bay leaf. Season with salt and white pepper to taste. Let the onions sizzle until golden and caramelized.
3. Cut puff pastry into circles using a 31/2-inch ring molds and carefully stretch dough to fit snugly into greased four-inch tart pans. With the tip of knife or the tines of a fork, prick dough with the tip of a knife; set aside.
4. In a large mixing bowl, combine the eggs, milk, heavy cream and shredded Manchego cheese.
5. To assemble, mound the caramelized onions in the prepared tart pans. Top off with some of the egg mixture. Sprinkle with additional Manchego cheese and bake the tarts for 10 to 12 minutes or until golden brown and set. Serve warm.
*Note: Manchego (mahn-CHAY-goh) cheese adds a rich, mellow layer to this tart. From Spain, it was originally made only from the milk of Manchego sheep that grazed the famous plains of La Mancha.
(Alsation) Onion Tart
Epcot Food and Wine Festival, France
1 Puff Pastry Sheet, 10" square
1 lb. Onions, large, sliced
2 Eggs
1/2 qt. Cream
Salt & Pepper
Roll dough out and pre-bake as directed. Sauté onions in butter until translucent. Place onions on cooked dough and salt & pepper to taste. Mix together egg and cream and pour on the onions. Bake 15 minutes at 350 degrees.
Panko Shrimp with Mango Sauce
PCH Grill (Disneyland’s Pacific Hotel) (Chef Bill Orton)
Serves 4 as an appetizer.
Panko Shrimp
1 cup Japanese panko bread crumbs
Salt and pepper to taste
1/2 cup flour
16 large shrimp (1 oz. each), tails on, peeled and deveined
3 whole eggs, beaten
16 6-inch wooden skewers
Canola or peanut oil for frying
First, season the bread crumbs with salt and pepper. Next, lightly flour the shrimp. Then, dip each one into the beaten eggs and coat lightly with bread crumbs. Set the shrimp aside while you prepare the mango sauce.
Mango Sauce
2 fresh, ripe mangoes, peeled and pitted
1/2 cup water
1 red bell pepper, seeded
1 tbsp. chopped fresh cilantro
1 tsp. chopped fresh ginger
1 tsp. *Sriracha-style Thai chili sauce (available in Asian markets)
1 tsp. lime juice
1 tsp. sugar
Salt to taste
Put 1 mango in a blender with the water, and puree. Place the puree in a mixing bowl and set aside. Finely dice the remaining mango and the bell pepper and add to the mango puree. Stir in the remaining ingredients and salt to taste. Place the shrimp on the skewers and straighten them out. Deep-fry the shrimp a few at a time, in 350-degree oil. Each batch should take 2 to 3 minutes. Serve with the mango sauce for dipping and a salad of mixed greens.
*hot, red Thai sauce with jalapanos and garlic.
April ’08 – made this with large tiger prawns and broiled half to cut the fat. The taste of the broiled was as good as fried (just takes longer) and with the Mango Sauce makes a nice entrée over rice. The sauce has a fresh taste that goes well with the breaded shrimp.
Paps Square with Tomato Chutney
Epcot Food and Wine Festival, Africa
Paps Square:
2 qts. boiling water
2 1/2 C. white corn flour
salt to taste
In a small pot, heat water until boiling. Add corn flour and salt to taste. Stir and cook thoroughly. Place the cooked pap on half sheet pan and let cool until it gets hard, in refrigerator. Cut into squares for serving. Can be served with chutney or any choice of sauce.
Note: This is a basic staple of African meals but can be used as an appetizer.
Tomato Chutney
1 1/2 C. sugar
1/2 C. cool water
1 C. malt vinegar
1 qt. tomatoes, peeled and diced
1 1/2 T. Jalapeno, seeded and minced
2 T. fresh minced ginger
1 T. coriander, toast and grind seeds
1 t. cardamom powder
1/2 t. red chili flakes
In a non-reactive saucepan, combine sugar and water. Bring to a boil over high heat. Do not stir or move in any way. Cook until amber colored. Remove from heat and add malt vinegar. Beware of steam.
Add all other ingredients except the tomatoes, stir and bring to a simmer. Allow liquid to reduce and thicken to a syrup consistency. Add the tomatoes and let simmer for 5 minutes, stir well. Remove from heat and cool in refrigerator. Do not over cook the tomatoes.
Pâté de Foie de Volaille
Epcot International Food and Wine Festival, France
1 medium Onion, chopped
3½ tbs. Unsalted Butter
2 Garlic Cloves
3½ tbs. Chopped Parsley
2 lb. Chicken Liver
¾ lb. Fresh Pork Fat
½ lb. Fresh Bread, crust removed, soaked in 1 cup Milk
6 Eggs
1 cup Creme Fraiche or Heavy Cream
1½ tbs. Salt
Freshly Ground Pepper
Nutmeg
Cook the chopped onion in the butter over low heat until soft but not browned. Place onions in a food processor with the garlic and the chopped parsley, blend for a few seconds. Add the chicken livers, pork fat, bread, eggs, crème fraiche, salt, pepper and the nutmeg. Reduce mixture to a fine paste.
Spray loaf molds with a cooking spray, fill each one with the mixture. Place in a roasting pan and add enough cold water to come two- thirds the way up the molds. Cook in a 275° oven until done.
You can check this by inserting a knife into the center and when it comes out clean, your pâté is done.
"Peeky Toe" Crab Cake with Ancho-Chile Rémoulade
Flying Fish Café, BoardWalk
These savory crab cakes have been on the menu since Flying Fish Cafe opened in 1996. If you want to serve them as a main course, just make them larger, and you'll have enough to serve four to six guests.(also in Delicious Disney)
Yield: 28 small crab cakes
6 cups soft fresh bread crumbs, divided
1 pound lump crab meat, picked over
1/2 cup finely chopped red onion
1/2 cup each finely chopped red and green bell pepper
1/2 cup finely chopped green onions
1/2 cup mayonnaise
1 poblano chile, trimmed, seeded, and minced
4 large egg yolks
2 Tablespoons fresh lemon juice
1 tablespoon chopped fresh parsley
1 3/4 teaspoons salt, or to taste
1 1/4 teaspoons freshly ground pepper, or to taste
1/8 teaspoon cayenne pepper
1 cup all-purpose flour
5 large eggs
1/2 cup vegetable oil for frying
Ancho Chile Remoulade (recipe below)
1. In a large bowl, stir together 2 cups of the bread crumbs, the crab, red onions, bell peppers, scallions, mayo, poblano chili, egg yolks, lemon juice, parsley, 3/4 tsp. salt, 1/4 tsp. black pepper, and cayenne.
2. Form 28 crabcakes, using about 2 TB crab mixture for each, shaping to about 1 1/2 inches in diameter.
3. On a plate, stir together the flour and the remaining 1 tsp. salt and pepper. In a shallow bowl, with a fork, lightly beat the eggs. Place the remaining bread crumbs on a plate.
4. Dip each crabcake into the flour, shaking off the excess, then into the egg, shaking off the excess, and finally into the breadcrumbs, shaking off the excess. Place the crab cakes on a baking rack.
5. In a 12-inch skillet, heat 1/4 cup of the oil over medium-high heat until hot but not smoking. Add the crab cakes, in batches, and cook for 3-4 minutes on each side, or until browned and crisp. As the crab cakes are cooked, remove them with a slotted spoon and drain on paper towels; keep warm. Repeat to cook the remaining crab cakes, adding more oil as necessary. Serve with Chili Remoulade.
Ancho Chili Remoulade
2 teaspoons chili powder, preferably ancho
2 teaspoons water
1 1/2 cups mayonnaise
1/4 cup finely chopped red onion
1/4 cup finely chopped dill pickles
2 Tablespoons drained capers, chopped
2 Tablespoons finely chopped flat leaf parsley
2 Tablespoons finely chopped fresh tarragon
2 Tablespoons snipped fresh chives
2 Tablespoons fresh lemon juice
1/4 teaspoon salt, or to taste
1/4 teaspoon cayenne pepper, or to taste
1. In a small bowl, combine the chili powder with the water and let stand for 10 minutes.
2. In a mixing bowl, combine the chili mixture with the remaining ingredients.
3. Use immediately, or store, covered and chilled.
Pint of Prawns
Raglan Road Restaurant and Pub, Downtown Disney
Serves 4
2 ¼ lb. raw jumbo Dublin Bay prawns (or any raw langoustines)
1 ¼ Tbsp. olive oil
1 lb. raw prawns
1 onion, finely chopped
11 oz carrots, finely diced
¼ cup brandy
2 oz. tomato purée
1 ¾ cups cream
2 ½ Tbsp. Guinness
½ stick butter
Salt and freshly ground black pepper
Place the Dublin Bay prawns in a large pan and just cover with cold water. Bring to a boil, then remove from the heat and drain into a colander. The prawns should be cooked through but still very succulent and moist. Leave to cool.
Heat a large, heavy-based pan with the olive oil. Add the raw prawns, onion and carrots and sauté for 3 to 4 minutes. Pour in the brandy and allow to bubble down, then stir in the tomato purée. Pour in 1 3/4 pints (4 1/2 cups) of water and bring to a boil, then reduce the heat and simmer for about 30 minutes until well flavored and slightly reduced.
Remove the pan from the heat and strain the liquid through a fine sieve into a clean pan, then simmer until reduced by half. Pour in the cream and simmer for another five minutes until reduced by half again. Season to taste and keep warm or leave to cool and reheat as required - you should have about 1 3/4 cups in total.
To serve, place the prawn infusion in a small pan and add the Guinness, then allow to just warm through. Finally whisk in the butter. Arrange the cooked Dublin Bay prawns in old-fashioned pint glasses and place on serving plates. Pour the prawn and Guinness chaser into the shot glasses and set to one side.
Chef Kevin's Note: This dish is simplicity itself. Although the prawn infusion takes a bit of time it can be made in advance and frozen. Buy the freshest prawns you can find to fill the pint glasses but ordinary prawns will be fine for the chaser.
Pita Chips
Animal Kingdom Lodge
Per the Chef: the pita is bought in, sliced into 2 wedges, cut into pita chips, and deep fried lightly. No additional seasoning is added.
Port Shallot and Blue Cheese Compound Butter
From the kitchens of the Walt Disney World Swan and Dolphin Hotel 2002
Serves 8
8 Fl. Oz. Port Wine
3½ Oz. Shallots, peeled and diced fine
8 Oz. Butter kept at room temperature
4 Oz. Blue Cheese, crumbled
½ Oz. Kosher Salt
¼ Oz. White Pepper, ground
1 Tsp. Parsley, chopped
1. Place the Port wine into a saucepan with the shallots over medium high heat.
2. Reduce the shallots and Port until completely DRY (absolutely no moisture).
3. Set the shallots aside and allow to cool completely.
4. In a mixing bowl, place the butter, blue cheese and the shallots and mix with blade attachment.
5. Whip on medium speed until evenly blended.
6. Add the salt, pepper and parsley and whip to blend.
7. Store in the refrigerator for up to one week.
Red Onion Jam
Rose & Crown Restaurant, Epcot United Kingdom Pavilion
1 pound red onions, julienne
1 tablespoon canola/olive blend
1/4 cup red wine (Cabernet)
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
1/2 cup sugar, granulated
pinch of kosher salt
Heat pan with oil. Add onions and sauté until caramelized. Add sugar and caramelized. Deglaze with wine and vinegar. Reduce until syrup-like consistency. Let cool. Serve with a cheese platter.
Note: Store in refrigerator up to 2 weeks.
Roasted Garlic and Crab Dip
From the kitchens of the Walt Disney World Swan and Dolphin Hotel 2004
Yield: 9 Servings
1 Lb. Cleaned Jumbo Lump Crab Meat
6 Oz. Shredded Fontina Cheese (Mozzarella can substitute)
2 Cups Mayonnaise
3 Oz. Grated Parmesan Cheese
¾ Cup Chopped Green Onions
8 Oz. Roasted Garlic
2 Tbsp. Worcestershire Sauce
4 Tbsp. Lemon Juice
2 Tsp. Dry Mustard
Salt and Pepper to Taste
Tabasco Sauce to Taste
2 Cups Focaccia Bread crumbs
Preheat oven to 350° F. In a large mixing bowl, combine all of the ingredients except the bread crumbs. Mix well without breaking up the lumps of crab meat. Check for seasoning and place into 3 qt. casserole dish. Sprinkle bread crumbs on top and bake for 15 minutes or until golden brown. Take out of oven and allow to rest for 10 minutes before serving. Serve with crispy toast points or crackers.
Roasted Monkfish with Lime-Grapefruit Tomato Compote
Narcoossee’s, Grand Floridian Resort
Serves 2 as an appetizer
4 tomatoes
3 limes
1 grapefruit
4 garlic cloves
2 oz (55 g) shallots
1 bunch basil
1 oz. olive oil
salt and pepper
8 oz. (220 g) monkfish tails
Peel and seed tomatoes. Zest the limes and grapefruit; peel and cut into wedges. Chop tomatoes, garlic, shallots, and basil. In a sauté pan, heat olive oil and all ingredients except the monkfish. Cook over low heat until compoted. Roast the monkfish in the oven (2 inches wide should take about 10 minutes) at 500 F (250 C). Keep pink. When serving, pan tomato compote over the monkfish and decorate with lime and grapefruit wedges.
Savory Tuile Trumpets with White Tuna Tartare & Spicy, Seared Beef
From the kitchens of the Walt Disney World Swan and Dolphin Hotel 2003
Serves 4
White Tuna:
6 Oz. Raw White Tuna (diced).
You can substitute with grouper or snapper and can also be cooked if so desired
1 Tsp. Chopped Cilantro
2 Tsp. Sesame Oil
2 Tbsp. Green Onions (finely chopped )
½ Tbsp. Crushed Red Pepper
1. Dice fish into small pieces.
2. Lightly mix fish with the rest of the ingredients in a bowl.
3. Cover with plastic wrap and refrigerate.
Beef Strips:
6 Oz. New York Strip Steak (trimmed until no fat left)
Togarashi (Japanese red hot chili pepper)
1 Tbsp. Vegetable Oil
Salt to Taste
1. Preheat oven to 375 degrees.
2. Grease a flat cookie sheet with food release spray (Pam).
3. In a bowl, whip butter & powdered sugar together until light & fluffy. Add egg whites, then flour; mix slowly until a smooth semi-runny batter forms.
4. Spread a thin layer of batter forming a circle about 3” in diameter.
5. Sprinkle with sesame seeds and Furi Kakee.
6. Bake till golden brown (about 6-8 minutes).
7. Remove from oven: Using a spatula, carefully pick up Tuile and roll into a cone with the sesame seed on the outside. Shaping must be done quickly while the cookie is still hot because the Tuile becomes crispy when cooled.
For the Plate: (garnish)
1 European, Seedless Cucumber
1 Curled Carrot
4 Oz. Curled Japanese Daikon
Presentation:
1. Cut cucumbers about 2 – 3 inches long and hollow out enough to set and hold the Tuiles inside.
2. Zigzag cut Cucumber into a Tulip and bend the “pedals” towards the outside.
3. Carefully fill each Tuile with fish and beef and arrange on the center of the plate as shown.
This appetizer works well with a small amount of tossed salad.
Sea of Cortez Rock Scallops
Napa Rose Restaurant, Grand Californian Hotel, (source: Andrew Sutton, Napa Rose Executive Chef & Cooking With Mickey 2004))
Yield: For 6 as an appetizer
12 large rock or diver scallops
1/2 teaspoon salt (1/4 tsp in CWM)
2 tablespoons clarified butter or olive oil
11/2 cups (3 cups in CWM) Sour Cream-Chive potatoes (see following recipe)
11/2 cups (1 cup in CWM) Lobster, Lemon and Vanilla sauce (see following recipe)
Prepare Sour Cream-Chive potatoes; keep warm and ready to serve.
Make Lobster sauce; set asidel.
Place scallops on a towel and season with salt. In a large sauté pan over medium high heat, melt 2 tablespoons of clarified butter. Make sure pan is very hot, then add seasoned scallops.
Sauté for 4 minutes or until golden brown. Using kitchen tongs, turn scallops over and begin browning the opposite side. If they are cooking too quickly reduce the heat to medium. Once scallops are cooked on both sides, serve immediately.
To plate, place the hot chive whipped potatoes in the center of the plate, set two scallops per person on top of the potatoes. Then with a spoon, ladle sauce over the scallops and potatoes.
Sour Cream - Chive Potatoes
3 Russet potatoes, peeled and quartered
1/2 cup heavy cream
2 tablespoons sour cream
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice
1/2 cup (2 Tbsp. in CWM) snipped chives
Salt and pepper to taste
Place potatoes in a pot with enough cold water to cover them by at least 3 inches. Bring to a boil over medium heat. Simmer for approximately 20 minutes or until tender. Drain and transfer potatoes to a mixing bowl. Smash or pass potatoes through a ricer. Season with salt, pepper & chives. Add the butter sour cream and heavy cream until potatoes are nice and moist. Add lemon, taste and adjust seasoning if necessary.
These should be made in advance and can be held warm. Quickly sauté the scallops before serving.
Lobster, Lemon & Vanilla Sauce
1 lobster (steamed, cracked and meat removed)
1 tablespoon clarified butter
2 minced shallots
1 cup white wine
1 cup chicken stock
1 vanilla bean, split or 1/8 teaspoon good vanilla extract
1 small pinch saffron
3 tablespoons diced tomatoes
1 tablespoon lemon juice
1 tablespoon fresh chopped thyme
6 tablespoons unsalted butter, softened
In a saucepan, sauté shallots in 1 tablespoon clarified butter over medium-high heat. Add the white wine and reduce by 70 percent to 1/3 cup. Add the chicken stock, half of one vanilla bean and saffron; reduce by 50 percentor until 2/3 cup liquid remains. Add tomatoes, chopped thyme and lemon juice.
Remove sauce pan from heat and slowly whisk in unsalted butter. Add lobster meat. Mixture should resemble a creamy lobster and saffron stew. Taste sauce and adjust by adding salt or a few drops of lemon juice if necessary.
Serve with a chilled quality Sauvignon Blanc or Bordeaux Blanc.
Shrimp and Artichoke Dip
Olivia's, Old Key West
1 lb Cream Cheese
1 cup Heavy Cream
(whisk above till creamy)
Then add-
1 lb. Baby Shrimp Cooked
1 12 oz can Artichoke
2 oz Parmesan
2 oz Cheddar
1 tsp Onion Powder
1 tsp Garlic
1/2 tsp Kosher Salt
1/2 tsp Black Pepper
1/2 tsp Parsely Chopped
Serve with *tomato bagel chips or your favorite crackers.
* tomato basil 'chips' were tomato/basil wraps brushed w/ oil and baked in the oven to make them crispy and cut into chips.
Shrimp with Tomato-Feta Compote
Citricos, Disney's Grand Floridian Resort and Spa (Chef Gray Byrum)
2 servings
2 TBSP olive oil
8 jumbo shrimp, peeled and split in half lengthwise
2 Roma tomatoes, diced and seeded
1 clove garlic, thinly sliced
3 TBSP white wine
1 TBSP freshly squeezed lemon juice
2 TBSP cilantro, chopped
2 TBSP feta cheese, crumbled
2 TBSP butter
In a large skillet, heat the olive oil until very hot. Add the shrimp and saute one minute, then add the tomato and garlic slices and saute 2 minutes longer, until the shrimp is almost done. Add the white wine and lemon juice and simmer until reduced by half. Add the cilantro, feta cheese and butter; stir until the butter is melted and the sauce is creamy. Serve.
Note: this quick and delicious appetizer takes just minutes to prepare. It's a perfect starter, or you can serve with a little pasta for an entrée.
Smart Salmon - Smoked Salmon Cake with Chive Cream Cheese
Raglan Road, Pleasure Island (Kevin Dundon)
Serves: 4
Pancakes
50 grams / 2 oz plain flour
1 small egg
150 ml / 1/4 pint milk
sunflower oil, for frying
225 grams / 8 oz smoked salmon slices
225 grams / 8 oz cream cheese
1 tbsp snipped fresh chives
juice of 1/2 lemon
25 grams / 1 oz baby salad leaves
2 tbsp Dalkey mustard dressing below)
salt and freshly ground black pepper
lemon wedges, to serve
To make the pancakes, sift the flour into a bowl with a pinch of salt, then make a well in the centre. Break the egg into the well and add a little of the milk. Mix the liquid ingredients together, then gradually beat in the flour until smooth. Beat in enough of the remaining milk until you have achieved the consistency of thin cream. Cover with cling film and leave to stand in the fridge for 20 minutes.
Heat a heavy-based frying pan. When hot, brush with the minimum of oil. Pour a small amount of the batter, about a quarter of the mix is right. Swirl it around until it is evenly and thinly spread over the bottom. Cook over a moderate to high heat for about 1 minute or until the edges are curling and the underside is golden. Flip over and cook the second side for 30 seconds or so until golden.
Turn the pancake on to a plate and repeat until you have four pancakes in total, lightly oiling the pan between pancakes. Leave to cool, then using a 5-cm / 2-inch cutter that is 5-cm / 2-inches deep stamp out three circles from each pancake.
Using the same cutter, stamp out eight circles from the smoked salmon, then cut the remainder into strips and reserve. Whip the cream cheese in a bowl with the chives and lemon juice. Season to taste.
To serve, line the cutter with cling film and set on a serving plate. Put a pancake round in the bottom of the cutter and add a spoonful of the chive cream cheese. Cover with a layer of the smoked salmon and then add another spoonful of the chive cream cheese. Repeat these layers and finish with a pancake round. Carefully remove the cutter and repeat until you have four in total. Place the salad leaves in a bowl, season and add enough of the dressing to lightly coat the leaves. Add a pile to each plate with the reserved smoked salmon strips. Drizzle around the remaining dressing and garnish with the lemon wedges.
Dalkey Mustard Dressing
Makes ½ cup
Juice of 1/2 lemon
pinch caster sugar
7 1/2 tablespoons olive oil
1 1/4 tablespoons whole grain mustard
salt and freshly ground pepper
Place the lemon juice and a screw top jar, add the sugar and a good pinch of salt, then shake until the salt has dissolved. Add oil to the jar with the mustard and shaky again until u for emulsion. Season to taste and chill until needed
Smoked Bacon Jalapeno Dip
Yacht Club Galley, Disney's Yacht Club Resort
9 slices Applewood Smoked Bacon, cooked
4 oz. Regular Bacon, cooked
4 oz. Jalapeno (canned), drained
1 ½ qts. Ranch Dressing of Your Choice
Combine all ingredients in a bowl and mix well. Place mixture in a food processor or blender.
Blend well until smooth. You may leave it as chunky or smoother as you like. Let sit in refrigerator over night for better flavor.
Smoked Salmon and Crab Timbale
Le Cellier Restaurant, Epcot
Crab Mascarpone
4 cups of mascarpone cheese
2 cups of Canadian rock crab
1-1/4 cups Old Bay citrus reduction (recipe below)
Drain off excess moisture from the crab. In a bowl, mix all ingredients until well blended by hand. Mix crab meat in 1/4 of the Old Bay reduction and then press moisture out again. Do not overmix or the cheese will break down.
Old Bay Citrus Reduction
1/2 teaspoon lime zest
1/2 teaspoon lemon zest
1 teaspoon orange zest
1/2 cup lemon juice
1/2 cup lime juice
1/4 cup orange juice
1 cup water
1 tablespoon Old Bay Seasoning
3/4 cup powdered sugar
5 tablespoons cornstarch
Zest lime, lemon and orange. Juice each fruit. Mix fruit juice, water and zest in a heavy saute pan. Add Old Bay Seasoning to mixture and heat to a rolling boil. Add powdered sugar and mix until sauce thickens. Thicken with cornstarch.
Crab Timbale
2 slices Canadian smoked salmon
1/2 cup crab mascarpone mixture
1 sesame seed cracker
Pinch of micro greens
2 tablespoons Old Bay citrus reduction (recipe above)
1. In a stainless steel mold, place one piece of the salmon inside the bottom of the mold.
2. Fill the mold with all of the crab mixture.
3. Place the last piece of salmon on top of the crab mixture and press down gently.
4. Place the mold in the middle of a square plate.
5. Remove the mold from the mixture.
6. Gently place the micro greens on top of the timbale.
7. Place the cracker, sharp point into the top of the timbale.
8. With the remaining sauce, brush 2 lines on the plate. One in front and one behind the timbale.
Smoked Salmon Pâté
Wilderness Lodge, WDW Resorts
1 lb. smoked salmon
1/8 cup heavy cream
1 to 2 drops Tabasco sauce
1/2 tsp. drained horseradish
1/2 cup softened unsalted butter
1/2 tsp. chives
Salt and white pepper to taste
In a food processor, purée fish until smooth, then add all remaining ingredients and blend. Serve pâté and apple butter on thickly sliced, crusty bread.
Smoked Salmon Pizzetta
Napa Rose Restaurant, Disney's Grand Californian , Andrew Sutton, Executive Chef
For 6-8 people as a canapé.
1 to 2 pizza crusts, 8- 10 inches in diameter
½ pound smoked salmon
½ cup lemon dill sour cream (see recipe below)
2 tablespoons capers
½ of 1 red onion, pickled (see recipe below)
A few sprigs of watercress
1 ounce caviar
A few sprigs of dill
2 tablespoons olive oil
Lemon Dill Sour Cream
½ cup sour cream
2 tablespoons chopped fresh dill
1 teaspoon lemon zest
1 tablespoon lemon juice
½ teaspoon kosher salt
½ teaspoon cracked black pepper
Brush pizza dough lightly with olive oil. Bake pizza crust in a pre-heated 475-degree oven (preferably with a pizza stone in the oven). Bake until brown and crispy, approximately 5 minutes.
Place all ingredients on the hot crispy pizza dough and serve; the dough is hot but the topping is not. Place the lemon dill sour cream on the dough first, then sprinkle on the pickled red onion, capers and watercress.
Top the entire pizza with sliced smoked salmon.
Garnish with caviar and dill.
Lemon Dill Sour Cream
Place all ingredients in a bowl and whisk together. This can be made well in advance.
Pickled Red Onion
Slice ½ of a red onion thinly. Add 2 tablespoons seasoned rice wine. Allow to macerate for 1 hour or more. Drain and serve.
Smoked Salmon with Chive Potato Pancakes
Epcot Food and Wine Festival, Scotland
4 – 6 servings
8 oz. smoked salmon, pre-sliced
1 large potato, shredded
1/2 C. all purpose flour
1 egg
salt and pepper to taste
2 T. Spanish onions, diced
2 T. chives, finely chopped
2 T. butter or olive oil
Shred potato into egg. Add other ingredients and mix well. Heat saute pan until hot. Add oil and drop approximately 1/4 C. of pancake mixture into the pan and immediately flatten out with a spatula. Cook on both sides until golden brown. Drain on a paper towel.
Can be served warm or cold. Garnish with smoked salmon, 1/2 ounce of spicy mustard* and whole chives.
* Spicy Mustard Sauce
1 C. mayonnaise
1/4 C. white wine
1 t. Coleman's Dry Mustard
3 dashes Worcestershire Sauce
1 dash cayenne pepper
2 t. lemon juice
1/2 t. sugar
salt and pepper to taste
In mixer or by hand, combine mayonnaise and mustard. Add wine, Worcestershire sauce, lemon juice and then combine other ingredients. Refrigerate. May need to adjust seasonings or consistency after refrigeration.
Smokie City
Downtown Disney's Raglan Road Irish Pub and Restaurant's (Orlando Sentinel)
Yield: 12 servings (appetizer size.)
3 cups potatoes, blanched
2 pounds smoked cod or any smoked white fish
2 1/2 cups grated Dubliner cheese
3 cups heavy cream
2 cups diced tomatoes
1. Heat oven to 325 F.
2. Combine potatoes and tomatoes. Dice smoked fish into bite size pieces. Add fish to the potato mixture. Slowly add cream to mixture and mix in cheese. Pour mixture into a casserole baking dish.
3. Bake 10 to 15 minutes.
Smokie City - Oven baked layers of smoked cod with mature Wexford cheddar and double cream.
Raglan Road Restaurant and Pub, Downtown Disney (from Full On Irish Cookbook)
Serves 4 as a starter
2 plum tomatoes, seeded and diced
1 pound smoked boneless cod fillet, skinned and cut into cubes
4 ounces mature Wexford Cheese
1 1/3 cups double cream
freshly ground black pepper
Crusty bread rolls (see below)
Preheat the oven to 350°F. Scatter half the tomatoes among 4 individual ovenproof dishes. Arrange the smoked cod on top and sprinkle over half of the cheese. Scatter over the remaining tomatoes, season with pepper and pour the cream on top. Arrange on a baking sheet and bake for 15 to 20 minutes until the smoked cod is completely tender and the top is bubbling and golden brown.
To serve, place the cod smokey dishes directly on the table. Arrange the bread rolls in a separate basket and put on the table with a small pot of butter, then allow everyone to help themselves.
Use the Caramalised Onion Dunbrody bread recipe and shape into 8 – 10 rolls. Arrange on a non-stick baking sheet then brush with beaten egg. Bake at 425F for 20 min.
Spice Island Chicken Wings
Parrot Cay, DCL
2 teaspoons paprika
1 teaspoons of garlic powder
1 teaspoon of onion powder
salt to taste
1 tablespoon olive oil
1 teaspoon of chill flakes
2 cups BBQ sauce
Mix all dried ingredients in a small bowl together and salt to taste. Pat dry the chicken wings with paper towels. Place the wings into the spices allowing to be evenly coated. On a flat oven tray place the chicken wings and drizzle with the olive oil. Place into a hot oven (350 degrees) and roast for about 15 minutes until
cooked.
Heat the BBQ sauce with the chili flakes and coat the wings with the sauce. Add a little water if too thick. Drain off excess liquid. You can deep fry for a few minutes to make extra crispy once you have run through the BBQ sauce.
Spiced Olives
from California Grill, Contemporary
1 1/2 cups mixed olives (cracked green, kalamata and niçoise are good choices)
1/8 cup olive oil
1/8 cup peeled and sliced garlic
1/8 cup balsamic vinegar
1/8 cup olive brine
1/2 to 1 chili pepper (depending on desired spiciness)
1 sprig fresh rosemary
1 tsp. black pepper
Combine all ingredients in a nonmetallic pot. Simmer for 15 minutes. Cool to room temperature. (Can be stored in the refrigerator for up to 2 weeks.)
Serve as an appetizer.
Spicy Caramelized Pecans
Wolfgang Puck's Grand Cafe, Downtown Disney
Serves 4
1 1/2 cups peanut oil
1 cup pecan halves
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/2 cup confectioners' sugar
1. In a medium saucepan, heat the oil to 350 degrees F. (A deep-frying thermometer can tell when the proper temperature has been reached. Or use a 1-inch bread cube - it should sizzle and turn golden brown in about 60 seconds when the temperature is correct.)
2. Meanwhile, in a medium saucepan bring 1 quart of water to a boil. Add the pecans in 2 separate batches, and boil for 2 minutes. Drain in a strainer, shaking off all excess water. Sprinkle the salt and cayenne pepper over the nuts and coat with confectioners’ sugar, a little at a time, allowing the sugar to melt into the pecans. Toss the nuts by shaking the strainer, adding a little more sugar each time, until all the sugar is used and the nuts are coated. Do not use hands or a spoon to toss. The nuts should have a glaze of sugar.
3. Carefully add the nuts to the heated oil, keeping the oil at 350 degrees F. Cook until golden brown, about 3 minutes, stirring occasionally. Remove with a slotted spoon to a baking tray to cool.
Note: These pecans are delicious on their own or in salads. Truly superb. The Café serves them with the Spinach and Blue Cheese Salad with Sliced Apples, (See Salads)
Spinach and Feta Spread
from Sci-Fi Dine-In Theater Restaurant
2 lb sour cream
1 lb mayo
pinch of black pepper
3 oz minced garlic
6 oz capers, washed
2.25 lb feta, crumbled
9 oz baby spinach, julienne
3 oz Roasted red peppers, diced
15 oz walnuts, toasted
Mix together all ingredients and chill.
Spinach Artichoke Dip
House of Blues at Downtown Disney
1 1/2 cups mayonnaise
3/4 lb parmesan cheese, freshly grated
28 ounces artichoke hearts, drained
1/2 lb spinach, cleaned and chopped
2 tablespoons hot pepper sauce, to taste
salt and pepper
Combine mayonnaise, cheese, artichoke hearts, spinach, hot sauce and salt and pepper to taste. Transfer to baking dish and bake at 325 degrees until set and lightly browned, about 35-40 minute serve at once.
Spinach Dip
from Planet Hollywood at Downtown Disney
Yield - 4 cups
8 ounces sliced mushrooms
3/4 cup diced yellow onion
2 tablespoons butter
1 teaspoon Italian seasoning
1 teaspoon lemon juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 x 10-ounce packages frozen, chopped spinach, thawed
2 cups cooled Spinach Dip sauce *
3/4 cup (6 ounces) sour cream
1/2 cup shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
Sauté the mushrooms and onion in butter with the Italian seasonings, lemon juice, salt and black pepper. When the mushrooms are tender they are cooked. Drain and cool. Squeeze water from thawed spinach, making sure the spinach is completely dry. Combine the dry spinach with the cooled dip sauce, sour cream and cheeses. Add lemon juice and spices and the mushroom-onion mixture.
* How to make the Spinach Dip sauce:
In a small saucepan on medium heat, melt 2 tablespoons butter. Add 2 tablespoons minced shallots and 1 tablespoon minced garlic. Sauté for 3 minutes. Slowly whisk in 3 tablespoons all-purpose flour to make a roux. Cook 4 minutes. While stirring, add 16 ounces (2 cups) heavy cream, 1 teaspoon ground white pepper, 1 teaspoon salt, 1/4 cup finely julienned fresh basil and 1/4 cup freshly shredded Parmesan cheese. Bring to a boil. Reduce the temperature to low and simmer for 6 minutes, stirring constantly to avoid sticking.
Place the sauce in the refrigerator to cool until ready to assemble dip.
Spring Rolls with Jícama Watermelon Slaw
From the kitchens of the Walt Disney World Swan and Dolphin Hotel
Serves 4
Spring Rolls:
2 Tbsp. Vegetable Oil
1 Oz. Garlic (chopped fine)
4 Oz. Tasso Ham Julienne (or other spicy ham)
½ Carrot, (shredded)
½ Red Pepper, Julienne
¼ Head Nappa Cabbage, Julienne (found in most supermarkets)
2 Tbsp. Scallions
1 Tsp. Sesame Oil
Salt and Pepper to Taste
16 Spring Roll Skins (found in most supermarkets)
1 Large Egg (slightly beaten)
Method for Spring Rolls:
Heat vegetable oil in a pan. Add garlic and ham and sauté. Add carrots and peppers and continue cooking. Add cabbage, scallions, and sesame oil, season with salt and pepper to taste. Remove from heat and drain in colander until cool. Place 2 oz. of mix into spring roll skin and roll. Re-roll in second skin sealing edges with beaten egg. Place in 350-degree oil and cook until lightly brown. Drain on paper towel.
Watermelon Slaw:
½ Lb. Watermelon (diced)
½ Jícama, Peeled and Julienne (found in most supermarkets)
1 Tbsp. Cilantro (chopped)
2 Tbsp. Lemon Juice
1/8 Tsp. Crushed Red Pepper
2 Tbsp. Honey
Method for Watermelon Slaw:
Mix all ingredients together in a bowl and chill.
For presentation: Drizzle 1 tbls. barbeque sauce on a plate. Place 2 oz. watermelon slaw in center of plate. Cut two spring rolls in half on the diagonal. Lean the four pieces against the slaw.
Steamed Mussels with Pesto Cream
from Flying Fish Cafe, Disney's Boardwalk Resort (Nov.2007 Oakland Tribune)
Makes 4 appetizers or 2 main courses
1 cup heavy (whipping) cream
For pesto (without cheese):
1 garlic clove, chopped
½ teaspoon coarse salt
1 cup tightly packed basil leaves
2 tablespoons pignoli (pine nuts)
2 tablespoons extra virgin olive oil
For mussels:
1 tablespoon extra virgin olive oil
¼ trimmed fennel bulb, sliced paper thin (about ½ cup)
¼ cup thin sliced shallot
2 garlic cloves
1/8 teaspoon red pepper flakes
1 cup crisp dry white wine
1 ½ - 2 pounds mussels, rinsed and drained
Boil the heavy cream in a heavy saucepan over medium heat about 5 minutes or until reduced to 1/2cup. Set aside.
Meanwhile make the pesto: In a food processor or blender, puree the garlic, salt, basil and pignoli. With the motor running slowly add the oil, scraping down the sides as needed. If using a mortar and pestle pound the garlic, salt and pignoli to a paste, then gradually pound in the basil leaves until pureed. Drizzle the oil into the puree, slowly mixing with the pestle. There should be about ¼ cup pesto. (If using jarred or prepared pesto use 3-4 tablespoons, or to taste.)
In a large wide pot or a saute pan heat 1 tablespoon oil over medium low heat. Add the fennel, shallot, garlic and red pepper flakes and saute just until wilted, about 3 minutes. Add the wine and simmer over medium heat until reduced by half, about 5 minutes. Add the mussels and cook, covered, over medium high heat, until all the shells are opened, about 4 minutes. With a slotted spoon transfer the mussels to a large shallow serving bowl. Add the reduced cream and ¼ cup pesto to the mussel juices and cook, stirring, for 1 minute. Add salt and freshly ground black pepper to taste. Pour over the steamed mussels and serve at once.
Cooks Note: For convenience, Tim Keating, Chef de Cuisine at Flying Fish Cafe, suggests that store-bought pesto can be used in this recipe.
Storytellers Guacamole
Storytellers Café, Disneyland
Yield - 4 servings
2 Haas avocados, peeled, with seeds removed, and cut into 1/4" dice
1 lemon, juiced
1 tomato, with seeds removed, cut into 1/4" dice
1 onion, peeled and cut into 1/4" dice
2 tablespoons chopped cilantro leaves
Salt and freshly ground black pepper, to taste
Tortilla chips
Lightly fold ingredients together and chill. Serve with chips, or used to top grilled chicken or fish.
Cooks Note: when dicing the avocados, immersed immediately in the lemon juice to avoid browning. The lemon also brightens the flavor.
Sun-Dried Tomato and Roasted Garlic Spread
Mama Melrose's Ristorante Italiano, Disney-MGM Studios
1/4 cup garlic, roasted
1 cup Kalamata Olives
1-1/2 tbsp balsamic Vinegar
1/8 cup basil, chiffonade
8 oz sun dried tomatoes, halved
1/2 tsp black pepper
3/4 cup olive oil
1. Soak olives in water to remove the salt brine flavor. While olives are soaking gather the rest of your ingredients.
2. After soaking the olives for about an hour, drain and place all ingredients except the basil in the food processor. Blend until pureed.
3. After it is all mixed well, fold in the basil.
4. Chill until ready to serve -- best served with fresh sliced Italian bread.
Sun-Dried Tomato Pesto
from Tony's Town Square, Magic Kingdom
Yield: 2 1/2 cups
4 oz olive oil
4 oz sun-dried tomatoes (rehydrated till tender)
2 tablespoons Italian parsley chopped
2 tablespoons fresh basil
1 tablespoons fresh chopped garlic
2 oz grated parmesan cheese
2 oz chopped pine nuts
2 oz balsamic vinegar
1 tablespoons tomato paste
3 oz crushed canned tomato
2 oz red wine
1 oz diced white onion
salt to taste
First rehydrate sun-dried tomatoes by soaking in warm water for a few minutes until tender.
Place basil, garlic, pine nuts, parsley, onion, and sun-dried tomatoes in food processor or blender. Puree until well incorporated.
Add all remaining ingredients except parmesan and olive oil. Once again puree until incorporated. finally, stir in olive oil and parmesan cheese, salt to taste.
Serve with bread. This is served instead of butter at the restaurant.
Temaki
Yamabuki, Paradise Pier Hotel, DL (from Cooking with Mickey and the Disney chefs, 2004)
Yield: 24 hand rolls
2 cups prepared Sushi Rice (recipe below)
3 tablespoons prepared Wasabi
Desired fillings: vegetables such as avocado or cucumber, cut into strips, or sprouts, separated
24 fresh green leaf or butter leaf lettuce leaves
12 sheets toasted nori, cut in half
Soy sauce
1. Shape rice into 24 portions, using about 1 tablespoon per portion. Dot each piece with wasabi. Cover loosely until serving time.
2. Prepare the fillings and arrange on a tray; set aside.
3. Place a lettuce leaf on a sheet of nori and top with a ball of rice. Add fillings.
4. Roll the nori at an angle to form a cone shape. Sprinkle a few drops of soy sauce inside the cone.
Note: this version makes a fun party starter- guests can even make their own.
Sushi Rice
Yamabuki, Paradise Pier Hotel, DL
Yield 4 appetizer servings or 2 main dish servings 2 cups Sushi Rice
2 cups water
1/3 cup rice vinegar (mirin, a sweet rice Menninger, can be substituted for the vinegar and sugar)
3 tablespoons sugar
1 teaspoon salt
2 tablespoons toasted sesame seeds (optional)
1. Gently rinse the rice under the tap for at least 2 minutes, or until the water runs clear. Drain in a metal colander for 30 minutes.
2. Place the rice and 2 cups of water and a heavy pot and cover tightly. Cook over medium-high heat for 10 minutes, or until steam escapes the lid.
3. Immediately turn the heat to low and cook for 10 minutes, until all water has been absorbed (check during the last few minutes). Remove from heat and let the rice stand, covered, for 10 minutes.
4. While the rice cools, heat the vinegar, sugar, and salt in a small saucepan over low heat until the salt and sugar are dissolved.
5. But the cooked rice in a large mixing bowl. Sprinkle with sesame seeds. Use a folded magazine or a newspaper to fan the rice to cool it, then slowly stir in the vinegar mixture with a sushi paddle or large wooden spoon. Continue stirring and fanning until the rice is cool.
Texas Tostados
from Planet Hollywood, Downtown Disney
Yield: 4 servings.
8 fried nacho chips
Mixed shredded cheeses to taste
Sour cream
Cilantro sprigs for garnish
Nacho chicken:
1 pound boneless chicken breast meat
2 tablespoons vegetable oil
1 tablespoon fajita marinade
1/3 cup barbecue sauce
1 cup diced yellow onions
Pico de gallo:
2 pounds plum tomatoes
6 ounces (3/4 cup) diced red onion
1 ounce (2 tablespoons) finely chopped cilantro
1 ounce (2 tablespoons) finely chopped jalapenos
1/4 tablespoon granulated garlic
1/4 tablespoon salt
Guacamole:
6 avocados
1/2 cup chopped red onions
3/4 cup chopped plum tomatoes
1/4 tablespoon Tabasco
1/2 teaspoon lemon juice
1/4 tablespoon granulated garlic
1/2 tablespoon salt
1/4 tablespoon cumin
Pinch cayenne pepper
3/4 tablespoon finely chopped cilantro
1. To make pico de gallo, cut plum tomatoes in half and remove seeds. Dice into 3/8-inch pieces and place in a large mixing bowl. Add red onion, cilantro, jalapeno, granulated garlic and salt. Cover and refrigerate.
2. To make guacamole, have all ingredients cut and measured before cutting avocados. Cut avocados in half. Remove pit and discard. Using a spoon, remove the avocado from the outer skin. Cut avocados into 1-inch dice and place in a large mixing bowl. Add red onions, plum tomatoes, Tabasco, lemon juice, granulated garlic, salt, cumin, cayenne pepper and cilantro. Mix well, using a potato masher or large spoon, but do not overmix.
3. To make the nacho chicken mix, marinate chicken in fajita marinade overnight. Remove chicken from the refrigerator and grill until fully cooked. Let cool and then dice into 1/4-inch cubes. Sauté yellow onions in vegetable oil until translucent. Mix chicken with barbecue sauce and cooked onions. Refrigerate to cool.
4. Heat oven to 375 F. Place nacho chips on a foil-lined baking sheet. In a microwave-safe container, microwave nacho chicken mixture until just warm. Place a generous amount of chicken on each chip. Sprinkle each with cheese. Bake for 6 to 8 minutes. Place cooked tostados on a large platter and serve with ramekins of sour cream, pico de gallo and guacamole. Garnish with cilantro.
Thai Scallops
Epcot Catering for Disney’s Anniversary Blowout
Yield: 12 appetizer servings Prep Time: 10 minutes Inactive Prep Time: 1 hour 30 minutes
2 cups orange juice
1 teaspoon orange juice concentrate
1/2 pound salted butter
3 tablespoons sweet Thai chili sauce
1/2 cup tamari
2 tablespoons sesame seed oil
3/4 tablespoon finely chopped fresh chiles
1/2 cup chopped fresh mint leaves, plus sprigs to garnish
24 large sea scallops
Heat the orange juice until it is reduced to a quarter of its original volume. Remove from heat and add orange juice concentrate. Let cool. Mix butter with juice reduction and add chili sauce. Refrigerate overnight. Put tamari, sesame seed oil, finely chopped chiles and chopped mint in a bowl and mix well. Add the scallops to the mixture and toss lightly. Set in the refrigerator for 1 1/2 hours. Put a large saute pan over medium heat and add peanut oil to coat the pan. Allow oil to heat up and add drained scallops flat side down. Cook for about 1 1/2 minutes on each side or longer if scallops are very thick. Remove from pan and set aside. When all of the scallops are cooked, heat the desired amount of butter sauce to melt and then pour over scallops. Garnish with mint sprigs.
Tomato Dip with Warm Goat Cheese
from Tony's Town Square, Magic Kingdom
Yield: 4 servings.
12 ounces goat cheese
3/4 cup corn flour
3 eggs, beaten
Salt and pepper to taste
12 ounce can plum tomatoes, chopped
2 tablespoons minced shallots
2 tablespoons minced garlic
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh basil
1/4 cup olive oil
Salt and pepper to taste
Canola oil for frying
Baby greens for garnish
*Shredded Pecorino Romano cheese
1. For the goat cheese, divide cheese into 12 equal portions. Shape into small balls. Season cheese with salt and pepper to taste. Roll each ball in corn flour, then in the beaten egg and then in the corn flour again. Repeat this process twice. Refrigerate while making dipping sauce.
2. Add olive oil to a sauté pan over medium heat. Add shallots and garlic and let cook until golden brown. Drain the tomatoes, reserving juice. Add tomatoes to the garlic-shallot mixture and cook until tomatoes are tender. Add the reserved juice from the canned tomatoes and let simmer 20 minutes. Using a hand-held blender, puree mixture to a sauce consistency. Set aside and keep mixture warm.
3. In a deep-fryer with canola oil heated to 350 F, fry the cheese balls until golden brown. Remove and drain on paper towels.
4. Ladle some of the warm tomato dip into 4 soup plates. Arrange golden goat cheese balls in the center of the dish. Garnish with baby greens and shredded Pecorino Romano cheese. (In Italy, cheese made from sheep's milk is known as Pecorino. The best known of this genre is Pecorino Romano, which comes in large cylinders with a hard yellow rind and yellowish-white interior. It’s a dry cheese like parmesan.)
Tropical Fruit Salsa
Tonga/concierge, Polynesian Resort
4 mango
4 papaya
2 pineapple
Cut the fruit into chunks
2 tomato's
1 Spanish onion
4 oz. cilantro
Chop the veggies
1 oz. cumin
.125 oz salt
4 oz. lime juice
5 oz. sweet chili sauce
Combine all ingredients, serve cold w/shrimp chips yields 50-75
Online Note: This is a restaurant sized portion and needs to be cut and cut (unless your throwing a big party). Chef Dick, gave me a copy of what they use there to prepare for the lounge, so I guess they just know how to do it 1,2,3 or in their sleep. Shrimp chips come in a bag, use to see them around here in private food stores but haven't in a while. They may be more available in different parts of the country. You can just serve with a tortilla chip, though I would go with the white corn and a brand that is not to salty.
Trout Dip
50's Prime Time Café
3 each trout fillet-smoked (skin removed)
4 oz sour cream
1 tsp lemon pepper season
1 lb cream cheese, soft-whipped
1/2 oz chives
Cut tortilla strips into triangles (12 cut). Lay on a baking sheet. Brush triangles with egg wash. Sprinkle with sesame seeds and dust with Cajun spice blend. Bake in a 350° oven approximately 10 minutes until crackers are golden brown and crisp. Allow to cool. Skin smoked trout fillets and crumble into a bowl, add softened cream cheese and sour cream. Add lemon pepper season and chives. Fold together.
Tuna Antipasto
Top of the World, Contemporary Resort, (Cooking with Mickey Around the World)
Yields: 6
2 Tablespoons Olive Oil
1 Clove Garlic -- minced
3/4 Cup Green Pepper -- cut in 1" pieces
1 Cup Spanish Onion -- cut in 1" pieces
2 Cans Chunk White Tuna -- (6 1/2 oz each)
2/3 Cup Catsup
2/3 Cup Chili Sauce
10 Fresh Button Mushroom
1/2 Cup Cauliflower -- thinly sliced
1/4 Cup Canned Green Beans
1/4 Cup Sliced Canned Belgium Carrots
4 Or 6 Whole Dill Gherkin Pickles
1/4 Cup Diced Canned Red Peppers
4 To 6 Ears Baby Corn -- cut in 1" pieces
Heat olive oil in large saucepan and saute garlic, peppers and onion for 5 minutes. Add remaining ingredients and heat, stirring carefully. Chill and serve.
Vol au Vent
Epcot Food and Wine Festival, France
Yields 4 to 6 servings
1 lb. chicken thighs
½ lb. baby button mushrooms
1 small puff pastry sheet (cut into 2-inch squares)
2 cups heavy cream
salt and pepper
1 lb. chicken breast
2 eggs
Poach the chicken thigh and save the juice. After cooling, cube the thigh meat. Poach the mushrooms and save the juice. Cook the Puff squares in 350° oven for 20-minutes. Puree the chicken breast meat, add the eggs and mix well. Make little quenelles (or balls) from the chicken breast meat mixture. Cook in oven or steamer for 10 minutes
Sauce
In a saucepan combine the mushroom and chicken juice that you saved. Boil for 10-minutes. Thicken with a roux or corn starch then add the cream and continue to boil for two-minutes.
To Plate: Cut the puff square in half; place some chicken meat, 1 quenelle, and mushrooms on top and cover with the other half of pastry. Ladle sauce over and serve.
Yacht Club Clams Casino
Disney’s Yacht Club
2 cups white bread crumbs, fresh
1 tsp thyme leaves
1/2 tsp chopped rosemary "leaves"
1 tsp chopped garlic
1 tsp chopped fresh parsley
24 cherrystone clams
12 ounces butter, cut into 24 pads
Combine bread crumbs, thyme, rosemary, garlic and parsley. Blend well. Open fresh clams. Place each clam in a half shell and top with one teaspoon of the herb-bread crumb mixture. Top each with a pad of butter. Broil clams 2 to 3 minutes or until lightly browned.
Yogurt and Dill Dip
Aladdin's Oasis, Disneyland
1 C. full fat yogurt
1/4 t. garlic puree
1/2 C. cucumber, peeled and chopped
1/4 t. salt
1 t. fresh dill, chopped
3 lavosh bread
1 pita bread
Sprinkle salt over chopped cucumber and let stand for 10 minutes.
Wrap cucumbers in cheese cloth and gently squeeze out the water. Mix
all remaining ingredients in a mixing bowl and serve cold in a deep
dish as a dip for lavosh and pita bread.
Yogurt Dip
Disney World chef Christine Weissman
Serves 10
1 1/2 lbs. plain yogurt
1 garlic bulb, roasted
Salt to taste
Fresh ground pepper to taste
Roast the garlic by peeling the outer skin layers, drizzling it with olive oil, and baking it in a 350-degree oven for about an hour. Pop the cloves out of the skin and puree in food processor or mash with a fork in a bowl; set aside. Place a sieve inside a stainless steel bowl, line the sieve with cheesecloth, and put the yogurt in.
Tie the four corners of the cloth together with a piece of string and hang the yogurt "beggar's purse" on a wooden spatula suspended on a rack in the refrigerator with the sieve and bowl below it. Let it hang at least 12 hours. Take the "yogurt cheese" from the cheesecloth and pour it into a stainless steel bowl. Add the mashed garlic and season to taste with salt and pepper. Serve with grilled pita or flatbread.
SOUPS
Almond and Bread Gazpacho
Epcot International Food and Wine Festival, Andalucia Spain
1 cup Focaccia bread crumb
1 cup tomato, peeled and diced
1 cup red onion, diced
½ cup cilantro, chopped
1/8 cup almond powder
2 cups tomato juice
1/8 cup aged red wine vinegar
1 cup olive oil
Combine all ingredients and season to taste with salt, pepper, and tabasco.
Apple Vichyssoise with Blue Cheese
PCH Grill (Disneyland’s Pacific Hotel) (Chef Bill Orton)
1 tbsp. butter
1/3 cup chopped sweet onion (such as Maui or Vidalia)
2 cups apples, peeled and diced (Fuji apples work best), plus 1 cup finely diced apple for garnish
1/3 cup sauvignon blanc wine
2 cups chicken stock
1 cup cream
2 to 4 oz. crumbled blue cheese
Salt and pepper to taste
Melt the butter in a heavy saucepan and sweat the onions over low heat until they are clear and soft but not brown. Add the diced apples and cook until they are soft. Add the wine and chicken stock, then the cream and bring to a simmer. Add the blue cheese to taste. Check the seasoning, and add salt and pepper if desired. Puree the soup in a blender and refrigerate overnight or until well chilled. Serve chilled, topped with a garnish of finely diced apples.
Asian Noodle Bowl
from Kona Cafe, Polynesian
Yield: 1 serving
2 oz Rice Noodles
1 oz Snow Peas
1 oz Carrots
½ oz Napa Cabbage
10 oz Broth (see below)
6 oz Strip Steak
½ ea Lemon
1/8 oz Scallion
1/8 oz Cilantro
¼ oz Shaved White Onion
½ oz Chili Garlic Paste
1. Heat vegetables in broth.
2. Heat noodles in water bath.
3. Slice beef extremely thin.
4. Place hot noodles in bowl, place raw beef on top.
5. Pour hot broth over to cook beef, garnish with scallions, cilantro, and onions.
6. Serve with lemon wedges.
Broth for Ramen: (Yield: 5 servings)
¾ oz Ginger
1/8 oz Cinnamon sticks
3 ¼ oz Onion, peeled, halved
1/8 oz Star Anise
1 gal Water
1/8 oz Black peppercorns, whole
1/8 oz Coriander
4 oz Beef scraps (strip steak)
1/8 bottle Fish Sauce
3/8 oz Kosher salt
1/3 oz Sugar
1. Wash anise and cinnamon. Add to kettle with all water, onions, ginger, peppercorns, and coriander Bring to a slow simmer. DO NOT BOIL. Add fish sauce. Simmer for 1 hour. Add beef scraps and simmer for 1 hour. Skim the scum to keep broth clear. DO NOT BOIL. Add sugar and salt. Strain and store.
Beef Vegetable Soup
Old Key West Resort
1 1/2 qt. beef stock
14 oz. beef, diced
4 1/2 oz. broccoli, diced
4 1/2 oz. cauliflower, diced
7 1/2 oz. vegetables, mixed (such as frozen)
3 oz. onion, diced
1/4 t. pepper
2 1/4 oz. green cabbage, shredded & chopped
2 1/4 oz. red cabbage, shredded & chopped
salt to taste
Brown beef in pot. Add beef stock. Bring to a boil. Reduce to simmer 1 hour. Add salt and pepper to taste. Add mixed vegetables. Bring back to simmer. Add remaining vegetables and simmer 10-15 minutes. Remove from heat. Adjust seasonings as needed.
Big Bowl Chicken Soup
Pop Century Resort
Yield: 12/14 Servings -- adjust accordingly for smaller batches
2 lbs. pulled chicken
3 lbs. cooked udon noodles
1 lbs. bok choy (Bias Cut)
8 oz. slicked mushrooms
6 oz. bamboo shoots
10 oz. hot chicken broth
1 oz. minced ginger
1 oz. minced garlic
10 oz. water
1 oz. canola oil
2 oz. rice wine
1 oz. soy sauce
1/2 oz. sesame oil
3 Tbsp. house seasoning
Green Onions for garnish
Heat wok to 175 degrees and add canola oil. Sauté garlic and ginger. Add chicken, mushrooms, and bamboo shoots. Add vegetables, white wine, soy sauce, chicken stock, and water. When water is at a boil, add hot noodles & bok choy. Turn wok off. Finish with hot broth, and green onions.
BLT Soup
Sci-Fi Dine-In Theater, Disney Hollywood
Makes 6 servings
1 8-ounce can Tomato Basil Soup
6 strips bacon, cooked and chopped
6 ounces shredded lettuce
3 slices white bread (toasted and cut in ½)
Cook soup according to directions on can. After soup is cooked a ladle into bowl. Place a half slice of toast on top of soup. Add 1 ounce of shredded lettuce on top of toast. And 1 ounce of chopped bacon on top of lettuce.
Note: Had it in Jan. ’08 at Sci-Fi; basic but tasty. Review from Online source says “The soup was good, but nowhere near as good at Sci Fi. The recipe calls to use canned tomato basil soup, so I used Campbell's Select. It was just a bit too sweet for my taste, so next time I think I'll use just regular tomato soup.”
Blue Crab and Butternut Squash Soup
Narcoossee's, Grand Floridian Resort & Spa
Yield: 8 6-oz. servings
1 ounce butter
4 ounces onion, diced
1 ounce garlic, diced
Fish or lobster stock (see recipe below)
1 pound butternut squash, skinned and seeded, then diced
1 ounce all-purpose flour
1/2 cup 2-percent milk
1/8 ounce Thai curry paste
1/8 ounce salt
8 ounces blue crab, canned
1 cup heavy cream
1. In saucepan, saute onions and garlic in the butter.
2. Add stock (see recipe below) and squash and cook until squash is tender.
3. Puree in blender or food processor, return to saucepan and add heavy cream.
4. Mix flour and milk together, add to the squash mixture and let thicken.
5. Add curry paste and season with salt and pepper.
6. Add crab meat before serving.
Note different squash or even pumpkin can be substituted. You can add shrimp and lobster instead of crab.
Fish or Lobster stock:
4 pounds fish bones or lobster shells
2 gallons cold water
4 black peppercorns
1/2 pound onions
1/2 pound celery
1 bay leaf
1 tablespoon thyme
Combine all ingredients and bring to boil. Lower heat, simmer for 45 minutes. Strain broth. Store broth in refrigerator or freeze until needed.
Borscht
Epcot Food and Wine Festival, Russia
(yields 1 gallon)
2 lbs 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 julienne
5) Add the beets and reserved cooking liquid to the simmering vegetables.
6) Degrease the soup. Add the beef.
8) Add the vinegar and adjust the seasoning with kosher salt and freshly ground black pepper.
9) Garnish each serving with the creme fraiche and dill sprig.
Boston Clam Chowder
Walt Disney World (archival from the Orlando Sentinel)
12 servings
¾ lb margarine
1 ½ cups onions, diced
1 ¼ cups celery, diced
1 ¾ cups flour
½ gallon hot milk
1 quart clams
1 quart clam juice
1 ½ green peppers, diced
¼ teaspoon white pepper
¼ teaspoon thyme
2 cups potatoes, steamed for 12 minutes, diced
Melt margarine in Dutch oven, add onions, celery and saute until tender.
Add flour to make a roux and cook over low heat 10 minutes, stirring constantly to prevent scorching.
Gradually add hot milk, stirring constantly to maintain smoothness.
Add clam juice and chopped clams and cook 20 minutes more.
Add green pepper, thyme and pepper.
When green peppers are tender, add potatoes cut into small chunks and cook 10 minutes more.
Butternut Squash Bisque
Victoria & Albert's, Grand Floridian Resort and Spa
Yield: 10 servings
2 Tbsp. Butter
2 Tbsp. Shallots, chopped
1 Tbsp. Garlic, chopped
½ cup Celery, chopped
½ cup Carrots, chopped
½ cup Onions, chopped
8 cups Butternut squash, peeled, chopped
1 pinch Thyme
1 pinch Basil
1 pinch Oregano
1 bay leaf
4 cups Chicken stock
16 cups Heavy cream
In a 4-quart pot heat butter over medium heat until hot. Add the next 10 ingredients. Sauté for five minutes. Deglaze the pot with the chicken stock. Add the heavy cream. Let soup simmer, uncovered, over low heat for 1-1/2 to 2 hours.
Puree in a blender. Strain the soup through a strainer lined with cheesecloth. Place soup back into a clean 4-quart pot. Return the pot to the stove over low heat. Adjust seasoning with salt and pepper and serve.
Butternut Squash Soup
Boma's - Animal Kingdom Lodge (also in Delicious Disney)
2 tablespoons Butter
1 clove Garlic, chopped
1 medium Onion, chopped
1 teaspoon Cumin, ground
1 teaspoon Coriander, ground
1 pound Butternut Squash, peeled, seeded and cut in chunks
2 teaspoons Thai Red Curry Paste
2 cups Vegetable Stock
2 cups Milk
4 tablespoons Sour Cream
2 Fresh Lemons, juiced
To taste -- Black Pepper and Salt
To taste -- Cilantro Sprigs
In a large pot, heat the butter. Add the onions and garlic and cook until soft – about 5 min. Add all the cumin, coriander, lemon juice, and curry paste. Add squash and cover with the stock. Simmer about 20 min. or until squash is easily pierced with a fork. Puree the soup in batches until smooth and add the salt and pepper to tastes. Return to the heat and add the milk and sour cream. Do not boil. Adjust seasonings.
Garnish with the cilantro sprigs and serve immediately.
NB- supposedly the soup at Boma is sort of sweet and has cinnamon and nutmeg in it – not curry paste. Like the version below.
Butternut Squash Soup -Fall version
Boma – Flavors of Africa, Disney’s Animal Kingdom Lodge
Yield: 8 servings
3 oz Unsalted Butter
11 oz Butternut Squash, cut in chunks
To taste Salt and Pepper
8 oz Water
8 oz Heavy Cream
8 oz Milk
1 oz Sugar, adjust if needed
1 tsp Ginger
1 tsp Nutmeg
1 tsp Cinnamon
1 tsp Coriander
1 Tbl Cornstarch
Water
3 oz American Cheese
1. In a small pot, melt the butter and pour over the squash. Season squash with salt and pepper and roast in 325 oven for 45 minutes.
2. In a kettle, mix squash with water. Add heavy cream and milk and puree. Add sugar, ginger, nutmeg, cinnamon, and coriander.
3. Make a slurry with the cornstarch and add to the soup.
4. Add the American cheese and continue mixing until smooth.
5. Adjust seasoning.
Butternut Squash Soup
Tony's Town Square, Magic Kingdom
YIELD: 1 gallon
2 pounds butternut squash (peel and dice in 1/2-inch cubes)
1 cup diced onion
1 quart heavy cream
1 quart water
1/4 cup butter
1/4 cup vegetable consommé (a dry soup based)
1/2 TB salt
1 tsp. white pepper
1/2 cup white wine
1/2 brown sugar
Season diced squash with salt, pepper and brown sugar and roast at 350 until golden brown approximately 30 minutes.
Sauté onions in 1/4 cup of butter until lightly caramelized, deglaze with white wine, add mix vegetable consommé with water. Add squash and bring to a boil until squash is tender. Puree soup with an immersion (hand-held) blender, and then add heavy cream. Bring to a boil and remove from heat.
Season with salt and pepper to taste.
Note: online restaurant reviews rave about the soup. It's thick, a little sweet, but with a strong squash flavor - similar to sweet potato pie.
Butternut Squash Soup
Wolfgang Puck Cafe, Downtown Disney
1 Cup White Onions, minced
5 lbs Butternut Squash, diced
2 Oz Whole Butter
1 Qt Heavy Cream
1 Tbsp Curry Powder
1 Tsp Fresh Lemon Juice
1 Tsp Fresh Ground White Pepper
1/4 Cup Light Brown Sugar
1 Lb Carrots, diced
2 Lbs Idaho Potatoes, peeled and diced
1 Gallon Vegetable Stock
In a large pot, sweat the onions, carrots, and squash in the butter. Sauté well, but do not brown. Add the vegetable stock and potatoes. Cook until all the vegetables are tender. Add the cream and curry powder. Simmer for approximately 5 minutes. With a hand blender, puree until smooth. Strain through a chinois (or other fine strainer). Season to taste with the salt and pepper. Adjust the sweetness and acidity with sugar and lemon juice.
Special Note: The sugar and lemon juice is used as adjustments to the flavor. The quantities are approximations due to the change in sweetness of the squash throughout the year. You may need more, you may need less.
Canadian Cheddar Cheese Soup
from Le Cellier Steakhouse, Epcot (Signature Dish) (also in Delicious Disney)
Yield: 6 servings
12 oz. grated white cheddar, Canadian Black Diamond
1/4 lb. smoked bacon finely chopped
1 medium red onion cut into 1/4 in. pieces
1/2 cup finely sliced celery
1/2 cup finely chopped carrots
3 TB all-purpose flour
3 cups whole milk
2 cups chicken stock
3 dashes Tabasco
1/2 tsp. Worcestershire sauce
1/2 cup Moosehead Canadian Ale, room temperature
salt and pepper to taste
1 TB thinly sliced chives
1. Cook the bacon in a large heavy-bottomed, non-reactive soup pot over medium heat until wilted but not browned.2. Add onions, celery and carrots and cook until the onion is translucent and bacon has crisped.
3. Sprinkle in flour and stir constantly for 2 minutes. Stir in milk and stock, a little at a time, blending well to ensure there are no lumps. Bring to a boil, then cover and simmer for 15 minutes.
4. Remove from heat and whisk in cheese, Tabasco, Worcestershire and ale. Season with salt and pepper to taste.
Serve with your favorite bread and top with chopped chives.
Note: This is the version from (who don’t accept “approximations”) but there are several versions online that differ slightly. It’s the dish that gets the most raves in Epcot. Had it in Jan. ’08 and the thickness is like a chowder or bisque. The vegetables are smaller than ¼ inch and seem partially pureed.
Dec. 12, 07: I more or less stuck to the recipe in the Epcot Food and Wine book as it seemed the closest, and used Moosehead ale and a local brand of white cheddar.
After cooking the onion, celery and carrots (with the bacon) until they were nice and soft (because comments from people who have tried it said the soup is very creamy), I had no fat left in my saucepan to make the roux. I decided to add two tablespoons of butter to the middle of the pan, and once it was melted I added the three tablespoons flour. It didn't really make a roux though, because the flour and butter just got mixed in with the vegetables. Anyway I plowed ahead, and added the liquids and simmered as instructed for 15 minutes. When I lifted the lid, the soup kind of had a curdled look and wasn't thick at all. Clearly the flour had not mixed in property with the liquid. I quickly dumped the soup into the blender and blended it it just enough so it wasn't completely puréed. I heated it up again, and the texture was very good - not thick or lumpy or curdled. I seasoned it and then added the cheese right before serving. Excellent!
Online note: when adding cheese to any soup or sauce you need to make sure the temperature of the soup or sauce is not higher then 180 degrees. When adding cheeses at temperatures over 180 degrees the cheese will actually go through a separation process rather than a melting process (cheeses like to melt slowly at lower temps). This results in a less than smooth end product.
Canadian Cheddar Cheese Soup (the version from Luxury Guide to Walt Disney and is unlike the others.)
from Le Cellier Steakhouse, Epcot (Signature Dish)
1 gallon
1 lb. white Cheddar Cheese, shredded
1/2 lb. Bacon, cut into ½” pieces
4 strips Applewood Smoked Bacon
10 tbsp. Butter
5 cups Milk, warmed
1 cup Celery, finely chopped
1 length Leek, finely chopped
2 Red Onions, finely chopped
1-1/2 cups Flour
1 qt. Chicken Stock
1-1/2 tsp. Tabasco Sauce
3 tsp. Worcestershire Sauce
To taste Black Pepper, freshly ground
To taste Kosher Salt
1 tsp. Slightly Warm Ale
1. Slowly heat milk
2. Brown bacon (separately from the smoked bacon) first, then after it is rendered half way, add the smoked bacon and render together.
3. Add the butter and melt.
4. Add celery, onions and leeks, cook until translucent.
5. Add flour and mix thoroughly to form a roux.
6. Add chicken stock and simmer for 3 minutes.
7. Add warm milk and stir vigorously to thicken.
8. Cook out roux until thickened (it should not have a starchy taste).
9. Reduce heat to low, add cheese and stir until melted.
10. Season with Kosher salt, pepper, Tabasco and Worcestershire sauce.
11. Just prior to serve, add warm ale.
Note: When re-heating soup, do not bring to a boil, as it will break down.
Canadian Cheddar Cheese Soup (Cookbook version)
Le Cellier Steakhouse, Epcot
serves 4-6
3 cups milk
1 cup chicken broth
6 slices bacon, diced
1/4 cup finely diced red onion
1/4 cup finely diced celery
3 tablespoons all purpose flour
2 cups shredded Canadian white cheddar cheese
1/2 teaspoons Tabasco sauce or to taste
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
fresh chives
1. In a 2-quart saucepan heat the milk and the chicken broth over medium-low heat.
2. Meanwhile in a 4 or 5 quart Dutch oven or double boiler) cook the bacon stirring over medium heat for about 5 minutes or until lightly browned.
3. Add the red onion, celery, and scallion and cook, stirring until the onion has softened, about 5 minutes. Add the flour and cook, stirring constantly for about 3 minutes.
4. Remove the Dutch oven from the heat, add the heated milk mixture and whisk until well blended. Return to the heat and cook, whisking constantly, until the mixture comes to a boil. Boil for 1 minutes or until thickened.
5. Remove the Dutch oven from the heat and stir in the cheese, Tabasco sauce, Worcestershire sauce, salt, and pepper until the cheese is melted and the soup is smooth.
6. Serve the soup hot, garnished with chives.
Carrot-Ginger Cream Soup
Victoria and Albert's, Disney's Grand Floridian Resort (from Cooking with Mickey & the Disney Chefs)
10 servings (2 quarts)
2 tablespoons butter
1 tablespoon minced garlic
Pinch of dried basil, crumbled
1 bay leaf
1/2 cup chopped parsley
1 cup diced onion
10 carrots, diced
1/4 cup diced celery
3 cups chicken stock
1/4 cup sliced ginger or sushi pickled ginger (to taste)This
2 quarts heavy cream
Salt and freshly ground black pepper, to taste
Heat the butter in a 4-quart pot over medium heat until smoking. Add the garlic, basil, bay leaf, parsley, onions, carrots, and celery. Sauté 5 to 10 minutes, until vegetables are tender.
Deglaze the pot with chicken stock. Add the ginger and bring to a boil. Add the heavy cream. Turn heat to low and simmer for 1 1/2 to 2 hours, stirring gently as soup thickens. Do not boil.
Remove the bay leaf. Pour the soup into an electric blender and purée. Strain through a fine mesh strainer into a separate container. Add salt and pepper to taste and serve.
Cooks Note: Deglazing is done by heating a small amount of liquid in the pan and stirring to loosen browned bits of food on the bottom. You can make this vegetarian by replacing the chicken stock with carrot juice.
A sweet and smoky flavored ale is recommended as an accompanying drink.
Carrot Ginger Soup
from Boma -- Flavors of Africa, Disney's Animal Kingdom Lodge printed in the Orlando Sentinel & handout from restaurant)
Yield: 8 servings
2 cups chunky-cut carrots
2 cups water
1/2 cup sugar, or to taste
1 1/2 Tblsp ground ginger
1 cup each: heavy cream and milk
2 cups sliced or shredded American cheese
Roux:
1/4 cup butter
1/4 to 1/2 cup flour
1.To make a roux, melt the butter in a small saucepot, slowly add the flour to make a paste. Cook until incorporated. Remove from heat and set aside.
2. In pot, cook carrots in water, sugar and ginger. Let simmer until carrots are soft. Using a food processor or blender, Puree carrot mixture until smooth.
3. Add heavy cream, milk and roux. Cook until soup is hot and slightly thick. Add American cheese and let simmer until cheese melts. Adjust seasonings as needed.
Note: handout uses a Cornstarch Slurry (1/4 cup cornstarch diluted with ¼ cup cool water). The roux is not added in step 2 but rather the slurry is added after the soup has been cooked. You add it while stirring (and bringing to a boil again). Then remove from heat and add cheese.
Carrot Ginger Soup
from Boma, Animal Kingdom Lodge (Version 2)
Yield: 8 servings
1 lb Carrots, chunky cut
2 cup Water
2 cup Heavy cream
1 cup Milk
2 oz American cheese, sliced or shredded
½ oz Ground ginger (fresh only)
1 - 2 oz Sugar, adjust as needed
Roux:
2 oz Butter & 2 Flour
In a pot cook carrots in water, sugar, and ginger. Let simmer until carrots are soft. Using a beurre mixer, puree until smooth.
To make a roux, melt the butter in a small sauce pot; slowly add the flour to make a paste. Cook until incorporated. Remove from heat and set aside. Add heavy cream and roux. Cook until soup is hot and slightly thick. Add American cheese and let simmer until cheese melts. Adjust seasoning.
Celery Root Bisque With Peppered Croutons
Epcot Food and Wine Festival 2001 (questionable as it was in Bon Appetit in 1991)
Yields 4 to 6 servings
6 TBSP Butter, unsalted
1 Large Onion – chopped
3 Celery stalk -- with leaves, sliced
2 1/4 lb Celery root -- peeled, coarsely chopped
2 med Russet potatoes, peeled, coarsely chopped
2 Large Parsnip -- peeled, coarsely chopped
5 cups Chicken stock or canned broth
2 cups Grated Dubliner Cheese
1 Bay leaf
4 Thyme sprigs, fresh – or
1TSP Thyme, dried – crumbled
1/2 TSP Pepper, white
1/4 TSP Coriander seeds
2 cup Spinach leaves
1/2 cup Whipping cream
Peppered croutons-(see recipe below)
Melt butter in heavy large non-aluminum pot over medium heat. Add onion and celery and sauté until
slightly softened, about 5 minutes. Add celery roots, potatoes and parsnips and sauté 5 minutes. Add 3 cups stock, bay leaf, thyme, white pepper and coriander. Bring to boil. Reduce heat, cover partially and simmer until vegetables are very soft, about 25 minutes. Discard bay leaf and thyme sprigs. Add spinach to soup and cook until just wilted, stirring occasionally, about 2 minutes.
Place soup in batches in processor. Return soup to pot. Add cream and remaining 2 cups stock and simmer 15 minutes, stirring occasionally. Add grated cheese stir until melted.
Season with salt and white pepper.
(Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)
Ladle soup into bowls. Sprinkle with croutons and serve.
Peppered Croutons
Yields 4 to 6 servings
½ Loaf Day Old Bread
1 Stick Butter
1 TSP Salt
1 TSP Fresh Ground Pepper
Preheat oven to 350 degrees. Dice bread and place in bowl. Melt butter and pour over bread, add salt and pepper. Toss well to coat bread. Place on sheet pan and bake in oven 15 – 20 minutes or until golden brown.
Channa Dahl
Epcot International Food and Wine Festival 1998, India
Serves: 4 people
4 oz. Yellow (or red) Lentils,
soaked for 1 hour
2 oz. Tomatoes, diced
1/4 oz. Shallots, diced
1/4 oz. Olive Oil
1/8 oz. Ginger, chopped
1/2 tblsp. Garam Masala
1/2 tblsp. Turmeric
1/4 tblsp. Caraway Seed
3/4 pint Water
Salt & Pepper to taste
Heat oil, fry caraway seeds, garam masala, ginger and shallots Add lentils, turmeric and continue to fry for 1 to 2 minutes. Add water and cook for 15 to 20 minutes until lentils are just cooked. Add seasoning and diced tomatoes.
Cheese and Beer Soup
Old Key West
1 1/2 qt. chicken stock
4 1/2 oz. roux
14 oz. cheddar cheese, grated
3/4 C. beer
1/2 t. salt
1/4 t. white pepper
Bring chicken stock to a boil. Add salt, pepper and roux. Simmer 15-20 minutes. Stir in cheese until texture is smooth. Add beer. Adjust seasonings as needed.
Chicken a La Reine Soup
Coral Isle Café, Polynesian Resort
1/4 cup margarine
1/3 cup finely diced red pepper or pimiento
1 cup finely diced onion
1 cup cooked rice
1 cup finely diced celery
1 cup finely diced cooked chicken breast
1 cup finely diced carrots
1 cup half and half, heated
1/3 cup all-purpose flour
Salt and white pepper to taste
2 quarts (8 cups) chicken broth
1/3 cup finely diced green pepper
Heat margarine in a large saucepot and cook onion, celery and carrots over low heat until tender, stirring occasionally. Add flour and cook for 5 minutes, stirring constantly. Do not brown. Gradually stir in chicken broth until blended. Bring to a boil, cover, and cook over low heat 5 minutes.
Add green and red pepper or pimiento, rice and chicken and heat another 5 minutes. Stir in hot half and half. Heat but do not boil. Season to taste with salt and pepper. If all soup is not used when prepared, it may be frozen.
Chicken Corn Chowder
from Boma, Animal Kingdom Lodge
Yield: 8 servings
2 Chicken Breasts, 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 ½ cups Water
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
1. Bring chicken stock to a boil.
2. Add milk, heavy cream, chicken, potatoes, red peppers, onions, corn, and sugar, simmer for 15 minutes.
3. Add parsley and hot sauce, simmer for five minutes.
4. Serve hot.
Note – Might need salt and pepper for flavouring. Online review raves.
Chicken Gumbo
Farmer's Market, Disney's California Adventure
Yield: 3 1/4 quarts
2 tablespoons margarine or Chicken fat
1/2 cup diced onion
1/4 cup all-purpose flour
3 quarts chicken stock
1 1/4 cup cooked rice
3/4 pound (1 1/2 cups) Skinless raw chicken
1/2 cup diced smoked ham
2 tablespoons cornstarch
2 tablespoons water
1 1/2 cups sliced fresh okra or 1 package (10 ounces) diced sliced frozen okra,
thawed
Salt and white
pepper to taste
Heat margarine or chicken fat in large saucepot. Sauté onions until tender. Add flour; cook and stir 5 minutes. Blend in chicken stock and bring to a boil. Reduce heat to simmer and mix in chicken, ham and rice. Simmer 5 minutes to cook chicken. Dissolve cornstarch in water. Return soup to a boil and stir in cornstarch. Add okra and salt and pepper to taste and simmer until okra is cooked, about 5 to 7 minutes.
Chicken Noodle Soup
50's Prime Time Cafe - Disney-MGM Studios
Makes 6 servings
1/4" diced medium onion
1/4" diced 1 large carrot
2 tsp salt
1 cup cooked egg noodles
2 tbsp olive oil
1 large celery stalk, 1/4"diced
3 parsley sprigs, finely chopped
1/2 tsp white pepper
1 cup, cooked chicken, 1/3" diced
5 cups chicken stock
Sauté carrots, onions, and celery in olive oil until onion is opaque. Add remaining ingredients except egg noodles. Simmer for 30 minutes. Add egg noodles and simmer an additional 5 minutes. Garnish with fresh parsley.
Chicken Noodle Soup
Yachstman Steakhouse, Yacht and Beach Club Resorts
1/4 oz Butter
1/8 oz Garlic, minced
1 large Onion, diced
1/4 stalk Celery
4 ea Medium Carrots
3 qts Chicken Stock
4 cubes Chicken Bullion
2 oz Parsley
2 cups Water
4 oz Corn Starch
4 oz Water
1 whole Fryer Chicken, cooked and diced
1/8 oz White Pepper
6 oz Mickey Pasta
In a kettle, melt butter over medium heat. Add garlic, onion, celery, and carrots. Cook until tender. Add water, chicken base, and parsley. Bring to a boil. Mix corn starch with 4 oz water, then add to kettle, stirring well. Add chicken and simmer for fifteen minutes. Add white pepper and stir to blend. Serve with noodles.
Chicken Pepperpot Soup
from Boma, Animal Kingdom Lodge
Yield: 8 servings
1 gallon Chicken stock or chicken broth
2 cups Soy sauce
2 T. Garlic, chopped
2 T. Sugar
2 t. Hot sauce
2 t. Sesame Oil
1 each Red bell pepper, diced
1 each Green bell pepper, diced
½ each Poblano pepper, diced
1 each Onion, diced
1 cup Spinach or collard greens, rough chopped
4 each Chicken breasts, diced
1 cup Mushrooms, diced
¼ cup Lemon juice
Cook diced chicken until half done. Set aside. Heat chicken stock, soy sauce, garlic, sugar, and hot sauce. Add all of the vegetables and the chicken. Cook until the vegetables are done. Don’t overcook. Add spinach and lemon juice when ready to serve. Drizzle with the sesame oil when serving.
Nov. ’07 - A strong and very interesting stock. Be very careful adding the hot sauce so that you don't overdo it (like Muzzy did). A good soup to serve to guests. Excellent taste.
Chilled Carrot and Orange Soup
From the kitchens of the Walt Disney World Swan and Dolphin Resort
Serves: 4
Ingredients for Soup:
1 Medium Onion (finely chopped)
1½ Lbs. Carrots (sliced 1/8" thick)
1 Cup Orange Juice
3 Tbsp. Unsalted Butter
4 Cups Water
1/8 Tsp. Salt
¼ Tsp. Black Pepper
Large Pinch of Ground Cloves
Ingredients for Ginger Foam Garnish:
1 Cup Milk
3 Sheets of Gelatin
1 Tsp. Ginger Juice
1 Tsp. Sugar
Method of Preparation for Garnish:
Soften gelatin sheets in cold water for about 2-3 minutes. Dissolve in one cup of warm water. Add sugar and ginger juice. Pour mixture into a whip cream canister charged with 2 CO2 cartridges. Shake whip cream canister well (upside down). Keep refrigerated until time to serve.
Method of Preparation for Soup:
In a 3-4 quart heavy saucepan, cook onion in butter over moderately high heat. Continue stirring for about 3 minutes (until golden). Add carrots, water, salt, pepper and cloves. Cover. Simmer until carrots are very tender (about 15 minutes). Puree soup in batches in a blender until very smooth (for about 1 minute). Transfer soup to a bowl. Stir in orange juice. Chill soup (covered) until cold for at least 2 hours.
Presentation:
Garnish soup with whipped ginger foam. Serve.
Chilled Orange and Mango Soup
Disney Cruise Line
Makes 7 gallons
30 lbs frozen mango puree
1 gallon buttermilk
2 gallons orange juice
32 oz. clear honey
Season with: 3 oz of salt and 2 oz of allspice.
Blend mixture until totally smooth. Chill for 1 hour and serve garnished with fresh mint.
Or for 2 quarts -
2 lbs mango puree
1 C. buttermilk
2 C. orange juice
1/4 C. honey
Salt and allspice
Chilled-to-the-bone Honeydew Melon and Mango Soup
Pirates IN the Caribbean Dinner, Disney Cruise Line
Honeydew melon, peeled and de-seeded
Mangos,peeled and chopped
Clear honey
Whole milk
Plain yogurt
Sour cream
Lemon - juiced
Puree all the ingredients together and served in a chilled bowl
Garnish: mint leaves, sour cream
Chilled Vichyssoise Soup, Pureed Leeks, Onions and Cream
Luminere's, Disney Cruise Lines
Makes about 70 cups
Chicken Stock (15 Liters)
20 pounds chicken bones, chopped
3 onion large, chopped
5 carrot large, chopped
1 Head celery, chopped
5 head leek, chopped
4 bay leaves
1 tbsp peppercorn
2 oz salt
15 liters water
Sweat of chicken bones and vegetables in heavy bottom pan. Don't color. Add some salt to bring flavor from the bones. Add cold water , bay leaves and peppercorns. Bring to boil. Turn the heat down and let simmer for 30 minutes. Skim top of stock. Strain through fine chinios.
Soup
1/2 of a head celery
1 large onion, chopped
30 head leeks (white only), chopped
15 large potatoes, peeled & chopped
15 liters chicken stock
4 bay leaves
salt & pepper
1 liter heavy cream
Sweat all vegetables off in heavy bottom pan. Don't color. Add chicken stock. Bring to boil and turn down to simmer. Add potato. Add bay leaves and seasoning. Cook for 30 minutes. Liquidize and strain. Blast chill until 40 F. Mix with 1 litre of heavy cream.
Garnish with toasted almonds, snipped chives, sour cream quenelle, sliced leek and length's of chives
Citrus Gazpacho
From the kitchens of the Walt Disney World Swan and Dolphin Hotel 2005
1 Each Large Grapefruit
2 Each Large Oranges
1 Cup Chopped Plum Tomatoes
½ Cup Chopped Red Bell Pepper
¼ Cup Chopped Peeled Cucumbers
¼ Cup Chopped Tomatillos
2 Tbsp Chopped Red Onions
2 Tbsp Chopped Fresh Cilantro
2 Each Minced Garlic Cloves
½ Cup Low Sodium Vegetable Juice
¼ Cup Fat Free, Less Sodium Chicken Broth
2 Tbsp Fresh Lime Juice
1 Tsp Hot Sauce
Celery Sprig
1 Each Coconut Halved
Peel, section and seed grapefruit and oranges. Coarsely chop sections of the grapefruit and oranges and place in a bowl. Add tomatoes, red bell pepper, cucumbers, tomatillos, red onions, cilantro, garlic, vegetable juice, chicken broth, lime juice and hot sauce. Cover and chill for 4 hours.
Pour into coconut shell and serve. Garnish with celery sprig, if desired. Can be served accompanied by sliced French bread.
Clam Chowder
Fulton's Crab House, Downtown Disney
1 oz Pork Fat Back*
1/4 lb Butter
1/4 lb Onions, diced 1/4"x1/4"
1/4 lb Celery, diced 1/4"x1/4"
4 oz. Flour
2-1/2 cup Milk
15 oz. Clam Juice
1-1/2 cup Water
1 tbsp Worcestershire Sauce
13 oz Clams
1/2 lb Potatoes, peeled, diced, and cooked
1/4 cup Heavy Whipping Cream
Slice fat back thin and place in saucepot on low heat to render fat. Add butter. Heat until melted. Add onions and cook until translucent, (do not brown). Mix in flour and cook 2-3 minutes until a light roux is formed. Remove from heat and set aside. In a large pot, combine milk, water, clam juice and juice only from chopped clams. Reserve chopped clams in the refrigerator. Bring liquid to a low simmer. Add cooked roux to the hot liquid. Whip the roux into the hot liquid until smooth. Let the soup come back to a low simmer, stirring frequently. Cook approximately 30-45 mins. Add potatoes, celery and clams. Cook until celery is tender and potatoes are hot. Add heavy cream and Worcestershire sauce, stir and serve.
*Note: You can substitute bacon or bacon fat for pork fat back.
Clam Chowder
Liberty Tree Tavern, Magic Kingdom
Yield: 3/4 gallon
1/2 cup salad oil
1/2 cup celery (1/4" dice)
1/2 cup onion (1/4" dice)
1 cup all purpose flour
1 qt. clam juice
1 qt. milk
1 cup potatoes (peeled, diced, and cooked)
1 1/2 cups chopped clams
1/2 tsp. salt
pinch white pepper
1/4 tsp. ground thyme
In a sauce pot over medium heat, saute the celery and onions in oil. Add flour to make the roux. In a separate pot, heat clam juice and milk together until they simmer. Combine roux and hot liquid slowly to prevent lumps. Add clams, potatoes and seasonings to soup. Simmer for 20 minutes and serve. Soup can be made up to three days in advance.
Clam Chowder (Version 2)
Liberty Tree Tavern, Magic Kingdom
1 lb Margarine
3/4 lb All-purpose flour
1 can (23 oz) Clam juice
1 can (25 oz) Clams, chopped
1 1/2 cups diced Celery
1 1/2 cups diced Onions
1 1/2 cups diced Green pepper
1 2/3 quarts hot Milk
1 2/3 ounces Salt
1/4 tsp ground White pepper
1/4 tsp ground Thyme
1 1/2 cups diced Potatoes (1/2 inch cubes)
With melted margarine, combine celery and onions, cook for 5 minutes or until transparentsp. Add flour to make roux and mix until smooth. Let it cook for a few minutes, then add hot clams and juice and half of the hot milk. Mix until all the flour lumps are smooth. Continue cooking for about 10 minutes.
Add green peppers, potatoes and seasonings. Combine, cook until potatoes and peppers are done, then add the remainder of the milk.
Coconut Curried Chicken Soup
Boma, Animal Kingdom Lodge
YIELD: 4 servings
1 chicken, whole - cut in eight
8 ounces onions, diced chunky
8 ounces red bell peppers, diced chunky
2 jalapeno peppers, sliced
8 ounces potatoes, diced chunky
8 ounce diced tomatoes, drained
8 ounces coconut milk
3 tablespoons curry powder, toasted
1 quart chicken stock
5 ounces honey
4 ounces oil
½ cup cilantro, chopped
To taste cayenne pepper (adjust/add slowly)
To taste salt and pepper
Roux (3 ounces butter and 3 ounces flour)
Sprinkle chicken with salt, pepper, and 1 tablespoon curry powder. Sear chicken in the skillet until golden brown and ¾ done. Set aside. Melt butter and stir in flour to make a roux and set aside. Heat chicken stock, curry powder, coconut milk and roux. Let simmer until thickened. Add the vegetables (except the cilantro) and seared chicken. Cook until chicken is done. Add honey and cayenne pepper. Adjust seasoning. Garnish with cilantro.
Coconut Curry Cauliflower Soup with Shrimp Dumplings
Boma, Animal Kingdom Lodge
3 tablespoons Cornstarch
3 tablespoons Water
3 cups Chicken Stock
1 pound head Cauliflower, cleaned and sliced
2 ½ tablespoons Curry Powder, toasted
3 cups Coconut Milk
¼ cup Soy Sauce
¼ cup Sugar
8 ounces American Cheese, grated
To Taste Salt and Pepper
Shrimp Dumplings (recipe below)
Scallions for garnish
1. In a small bowl, mix together cornstarch and water; set aside.
2. In a small pan, place chicken stock with sliced cauliflower. Let simmer for a half hour.
3. Remove from heat. Place cauliflower and stock in a blender and puree until smooth.
4. Place the pureed mixture back on the stove and add the coconut milk, soy sauce, and sugar. Bring to a boil.
5. Add cornstarch mixture and continue cooking for 3 minutes.
6. Remove from stove. Add American cheese and stir until cheese is melted.
7. Adjust seasoning with salt and pepper.
8. When ready to serve, place the coconut curry cauliflower soup in the bowl and add three shrimp dumplings. Then garnish with scallions.
Shrimp Dumplings
6 cups Water
Kosher Salt
8 ounces Shrimp (small size 50-60)
2 tablespoons Curry Powder, toasted
2 tablespoons Garlic Clove, chopped fine
½ cup Scallions, diced fine
¼ cup Cornstarch
¼ cup Onion, diced
2 each Whole Eggs
½ cup Flour
3 tablespoons Worcestershire Sauce
1. Boil water on the stove and add salt to taste.
2. Place the rest of the ingredients in a food processor and mix until a paste consistency.
3. Using a small scoop or two small spoons, scoop the shrimp paste mixture into the boiling water.
4. Let dumplings cook until done and remove from the pot.
Cold Cream of Mango and Papaya Soup
Parrot Cay, DCL
Mango
Papaya
Vanilla Ice cream
Syrup
Passion fruit paste
Garnish:
Fresh Mint leaf
Deseed Mango and Papaya, blend all the ingredients together to smooth consistency and chill. Serve chilled with a garnish of a Mint leaf.
Note: for 4 servings use at least 1 lb of each fruit.
Colpucinno (Frothy Colcannon soup)
Raglan Road Irish Pub and Restaurant, Pleasure Island (from Chef Kevin Dundon)
Serves 4 - 6
Soup:
2 oz (50 g) rindless streaky bacon, diced
1 onion, finely chopped
8 ounces potatoes, diced
1 leek, thinly sliced
5 ounces Savoy cabbage, thick stalks removed and shredded
3 cups Kitchen Garden Vegetable stock (see recipe above) or water
2/3 cup (150 ml) cream
1/4 stick (1 oz) butter, diced (at room temperature)
Coarse sea salt and freshly ground black pepper
Heat a large pan and sauté the bacon over a medium to high heat for a couple of minutes until the fat comes out. Stir in the onion, potatoes, leek and cabbage, then cover with a lid and sweat over a medium heat for 10 minutes until well softened but not colored, stirring occasionally.
Pour the vegetable stock or water into the cabbage mixture and bring to a boil, then season to taste. Stir in cream and simmer for a few minutes until the soup has a creamy texture.
To serve, remove the soup from the heat and whisk in the butter. It is important not to re-boil the soup once the butter has been added or you'll find it will curdle. Ladle the colcannon soup into cappuccino cups or warmed serving bowls and serve with a cheese straw to the side. (recipe below).
Cheese Straws
6 oz sheet ready-rolled puff pastry, thawed if frozen
plain flour, for dusting
2 ounces Cheddar Cheese, finely grated
1 egg yolk beaten with 2 tsp. water
Preheat the oven to 350°F. Place the puff pastry on a lightly floured work surface and sprinkle over the cheddar in an even layer. Fold in half widthways to enclose the cheese layer completely and roll out again to its original size, using a little extra flour if necessary. Brush all over with the beaten egg and place in the fridge for 15 minutes to rest.
Take the chilled cheese pastry and cut it into 4 in lengths, each 1/2" wide. Hold the ends of each strip between your fingers and twist the ends in opposite directions. Arrange the twisted strips on nonstick baking sheets and sprinkle a little salt over each one. Bake for 10 minutes or until crisp and golden brown, then transfer to a wire rack and leave to cool. Serve warm or at room temperature.
Note: These are a fantastic canapé and perfect to kick-start any dinner party. They can be made up to 3 days in advance and stored in an airtight container at room temperature. Crisp in a preheated oven at 400°F for 2 to 3 minutes before serving.
Corn and Crab Soup
Cinderella’s Royal Table, Magic Kingdom
Yield – 6 - 6 ounce portions
Butter - 1/4 cup
All Purpose Flour - 1/4 cup
Garlic(chopped) - 1 tsp
Shallots(chopped) - 1 tsp
Hungarian Paprika - 1 tsp
Vegetabe Broth - 3 cups
White Wine - 1/4 cup
Red Curry Paste - 1/4 tsp
Heavy Cream - 1/2 cup
Cut Corn - 1/2 cup
Jumbo Lump Crab Meat - 1/2 cup
Melt butter in sauce pot and sweat shallots and garlic. Add flour and make roux. Add paprika. Cook for about 10 minutes. Add vegetable broth to the roux. Let the liquid thicken, and with a hand blender, puree shallots and garlic. Add crab meat and corn and let cook for a few minutes. Dilute red curry paste in white wine and add to soup. Taste the soup. It may not need any salt or pepper because the vegetable broth is heavy on seasoning. Add the heavy cream and warm it up before serving. Do not boil the cream or it will curdle. Serve.
Corn Chowder
Old Key West
12 oz. corn kernals
1 small onion, diced
3 oz. carrots, diced
3 oz. celery, diced
4 1/2 oz. (1 medium) potatoes, diced
dash thyme
dash salt and pepper
1 1/2 oz. bacon, chopped
1 1/3 qt. chicken broth
Cook bacon in a soup pot until crispy. Render fat from the bacon, then remove bacon from pot. In same pan, saute the onion, celery and carrots until tender. Add the corn and saute for one minute. Add the broth. Bring to a boil. Lower heat and simmer for 10 minutes. Add the potatoes, thyme, salt and pepper. Simmer for 20-30 minutes. Adjust seasonings and consistency before serving.
Corn Chowder
Tusker House, Animal Kingdom
Yield: Eight, 8-ounce portions
3 Tablespoon Butter
2/3 cup Flour
7 ounces Diced Onion (1 medium)
7 ounces Peeled Diced Potato (1 medium)
1 quart Milk
1/4 cup Chicken Stock
13 ounces Creamed Corn (1 small can)
10 ounces Frozen Corn (1 small box)
2 Tablespoon Salt
1/4 teaspoon White Pepper
Over low heat, melt butter, onions and saute until tender/translucent. Add flour, cook approximately 5 minutes stirring continuously. Add remaining ingredients and whisk together. Simmer 1/2-hour or until potatoes are tender. Adjust seasoning and serve.
Corn Soup
Jiko, Animal Kingdom Lodge
Kernels from 5 ears of corn -- roasted (see recipe below)
1/2 teaspoon Kosher Salt
1 dash Fresh Ground Black Pepper
2 quarts Corn Stock (see recipe below)
1/4 cup Risotto Rice
1. Preheat the oven to 350°F. To roast corn, put whole ears in their husks into preheated oven for 25 minutes. Cool briefly, then peel back the husks and cut the kernels off the cob; set aside. Place the shucked and roasted corn kernels into a stainless steel stockpot and season with the kosher salt and the fresh ground black pepper.
2. Add in the corn stock and the risotto rice and bring to a quick boil.
3. Lower the heat and let the soup simmer until the rice is soft.
4. Burmix very well and strain if you wish.
5. Strain the soup through a small whole Chinese cap and adjust seasoning.
6. Chill and reserve.
Corn Stock
5 Corn -- shucked, cob only
1 tablespoon Butter
1/2 tablespoon Brown Sugar
1/2 tablespoon Kosher Salt
1 gallon Water
1. Place all the shucked cobs into a stainless steel stockpot, add in the butter, sugar and kosher salt and fill up with water.
2. Bring the whole to a quick boil and then simmer for about one hour.
3. Strain through a Chinese cap, chill and reserve for further use
Crab Soup
Boatwright's, Port Orleans-Riverside
2 cups heavy cream
2 cups half-and-half
1 cup milk
1 cup finely diced potatoes
1 cup finely diced carrots
1/2 pound lump crabmeat, picked over
1/2 cup corn kernels, preferably fresh
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1/4 cup water
1 tablespoon cornstarch
1 cup clam broth
2 tablespoons finely chopped scallions
1 tablespoon minced fresh dill
1 tablespoon Pernod
1. In a 4- or 5-quart Dutch oven, heat the heavy cream, half-and-half, and milk to a simmer over medium heat.
2. Add the potatoes, carrots, crabmeat, corn, salt, and pepper. Reduce the heat to low and simmer, stirring occasionally, about 15 minutes, until the vegetables are softened.
3. Whisk the water and the cornstarch together in a small bowl. Add the cornstarch misture and the clam broth to the cream mixture and bring to a boil, stirring constantly. Boil for 1 minute, or until thickened.
4. Just before serving, stir in the scallions, dill, and Pernod.
Cranberry Soup with Coconut Ice
Napa Rose Restaurant, Grand California Hotel, Disneyland Resort, from Executive Chef Andrew Sutton
Serves 6 people
Cranberry Soup
Coconut Ice
Sweet Whipped Cream
Mint Sprig
6 chilled Martini Glasses
Cranberry Soup
1 pound Fresh Frozen Cranberries
1 cup Late Harvest Riesling
1 cup sugar
3 cup water
1 cup cranberry Juice
1 tablespoon Lemon Zest
1 tablespoon Orange Zest
1 tablespoon Lemon Juice
1 Vanilla Bean
Place Sugar, Water, lemon zest, Orange Zest and Vanilla into a saucepot and bring to a boil. Simmer for 20 minutes.
Add Cranberries and bring back to a boil, then simmer for 12-15 minutes more. The Cranberries should Pop open and become tender.
Strain through a very fine sieve. Chill Mixture. Add Late harvest Riesling and Lemon Juice. Taste and adjust the level of sweetness to your liking. However the Mixture/Cocktail should be nice and tart to balance the sweetness of the Coconut Ice.
Coconut Ice (Coconut Sorbet)
20 ounces Unsweetened Coconut Milk
3 cups Sugar
2 cups Water
1 tablespoon Lime Juice
1 Egg White
1 Vanilla Bean
Place Water, Sugar and the Vanilla Bean in a Saucepot and bring to a boil. Simmer for 20 minutes over very low heat. Add Coconut Milk and simmer for 10 minutes. Remove from stove and allow to cool. This is the Sorbet Base.
Place an Egg White in a Mixing bowl with the limejuice and whisk until foamy. Add foamy Mixture to Sorbet Base. Place in an Ice Cream Freezer and Freeze to a smooth and cream texture.
Pour this Cream Sorbet on to a cookie sheet. Smooth Sorbet mixture out evenly about 2/3 an inch thick. Place into Freeze until you are ready to serve.
To Assemble Pour chilled cranberry cocktail into 6 martini glasses, 2/3 full.
Cut the Coconut Sorbet into 1’ Ice Cubes with a dull pairing knife.
Float the Coconut Ice Cubes in the Cranberry Cocktail.
Garnish with Whipped Sweet Cream and a Mint Leaf.
*Note the Sorbet can be made without the egg white by simply omitting it from the recipe. How ever you may find that the Coconut Sorbet is not nearly as creamy.
Crayfish Bisque
From the kitchens of the Walt Disney World Swan and Dolphin Hotel 2002
Serves 8
For the Roux:
3 Tbsp. Butter
3 Tbsp. All Purpose Flour
For the Soup:
18 Tbsp. Butter
3 Oz. Shallots, peeled and diced
2 Oz. Celery, diced
1 Oz. Fresh garlic, minced
3 Oz. White onion, diced
1 Oz. Carrot, peeled and diced
2 Lbs. Crayfish meat, raw
6 Fl. Oz. White wine, chardonnay
16 Fl. Oz. Water
12 Fl. oz Clam juice
1 Tsp. Paprika
½ Tsp. Cayenne pepper
20 Fl. Oz. Heavy cream
1 ½ Oz. Roux, blackened (See recipe below)
3 Fl. Oz. Dark rum
1. For the roux: Melt the butter in a small saucepan over medium to low heat then add the flour whisking as you do. Continue to whisk until roux turns a very dark golden brown color. Remove from heat and set aside.
2. In a heavy bottomed soup pot over medium high heat, melt 6 tbsp. of the butter and add the shallots, celery, garlic, onions and carrots. Season with salt and pepper. Cook vegetables until onions are translucent.
3. Add the Crayfish meat and sauté until meat turns red.
4. Add the wine, water, clam juice, paprika and cayenne pepper. Bring to a boil then lower heat and simmer for 1 hour.
5. Using a hand held mixer, puree the soup until smooth.
6. Strain the soup through a strainer with large holes and return to pot.
7. Add cream and whisk in 1 ½ ounces of the roux. Re-season with salt and pepper to desired taste.
8. Strain the soup one more time through a fine strainer and keep soup hot.
9. Just before serving, whisk in the remaining butter and the rum.
Cream of Mushroom Soup
From 1900 Park Fare, Disney's Grand Floridian Resort and Spa
Yield: 9 (6-ounce) servings.
2 tablespoons butter
1⁄2 of a medium onion, diced
3 celery ribs, diced
1 garlic clove, minced
4 tablespoons flour
1 tablespoon dry white wine
4 1⁄2 cups chicken stock
2⁄3 cup whole milk
1 bay leaf
8 ounces mushrooms, sliced
2⁄3 heavy cream
1 teaspoon salt
1⁄4 teaspoon white pepper
1. Melt butter in 2-quart sauce pot. Add onion, celery, garlic; sweat until translucent, stirring occasionally.
2. Add flour to pan when butter pools from the vegetables. Stir until incorporated. Cook slowly for 5-8 minutes to develop the thickening power of the flour.
3. Whisk in the dry white wine, chicken stock, whole milk and bay leaf to the contents of the pan. Stir until soup simmers and thickens slightly,
4. Add mushrooms to the soup; allow to simmer for 20 minutes to develop soup’s flavor. Remove the bay leaf. Finish with heavy cream and season to taste with salt and pepper. Serve hot.
Recipe note: If you prefer a smooth cream soup, blend the soup in a blender.
Creamy Butternut Squash Soup
Animator’s Palette, Disney Cruise Line
1/2 cup onion, chopped
1/2 cup leek, chopped
3 each garlic (cloves), minced
3 tbsp oil
3 each apple, chopped
5 cups squash, chopped
juice of 1 apple
8 cups vegetable stock
1 tsp each salt & pepper
1 tsp turmeric
2 cups heavy cream
3 tsp flour
1 tsp butter
Sauté onion, garlic, and leeks in hot oil. Add squash and apples. Deglaze with apple juice, add vegetable stock and turmeric, salt and pepper. Add cream, season to taste. Using the flour and butter make a roux and use to thicken soup until creamy and medium thick. Adjust seasoning if necessary.
Note: I’d be surprised if this soup doesn’t get pureed with either a hand blender or in a food processor.
Creamy Clam Chowder & Garlic Thyme Crackers
Epcot Food and Wine Festival, United States
Serves 4 - 6
Garlic Thyme Crackers:
2 cups Oyster Crackers
1/4 cup Butter
1 Tblsp. Garlic Powder
1/4 tsp. Dried Thyme
1 cup Onions, diced
Clam Chowder:
3 ea. 6 oz. Cans Chopped Clams
3 cups Clam Juice, bottled
1 cup Celery, diced
2 cups Potatoes, diced & par-boiled
3/4 cup Unsalted Butter
3/4 cup All Purpose Flour
1/2 tsp. Salt
1/8 tsp. White Pepper, ground
1 pint Heavy Cream
1/2 cup Garlic Thyme Crackers
Method of Preparation for Crackers:
Pre-heat oven to 200 degrees. Melt butter with garlic powder and thyme. Spread crackers on cookie sheet. Drizzle butter mixture over top cracker to lightly coat. Toss crackers. Place in oven and bake for 7-12 minutes or until crackers are golden brown. Remove from oven and let sit for 10 minutes. Serve crackers with clam chowder. May be stored in an airtight container and kept for 4 days.
Method of Preparation for Clam Chowder:
Add clam juice to a small pot. Drain clams in can and reserve liquid. Heat juice to a simmer. Add juice from canned clams. In a medium pot melt butter. Add onions and sauté until translucent. Add flout and whisk into onions and butter. Cook for 2-3 minutes. Slowly whisk in heated clam juice, making sure there are no lumps. Bring to a boil, then reduce heat to a simmer.
Add celery and potatoes. Bring back to a simmer. Cook for 10 minutes, stirring often. Add clams and heat through. Whisk in cream. Heat to a simmer and serve. Garnish with garlic and thyme crackers.
Creamy Lobster Soup
Coral Reef Restaurant, Living Seas, Epcot
Yield: 4 servings
4 cups milk
1/2 cup butter
1 TB paprika
1/2 cup flour
1 1/2 cups lobster stock
1/4 cup sherry
1/4 cup lobster or chicken base
1 pinch cayenne pepper
1/4 cup lobster meat (diced)
1 TB brandy
1/2 cup heavy cream
1 pinch chervil or parsley (dried)
In a medium pot, bring milk to a slight simmer; do not allow to boil. In small sauté pan, melt butter and then add paprika, and flour and mix well. Bake roux mixture in a 350 degree oven for approximately one hour. Heat lobster stock and sherry, then add base, cayenne pepper, to the lobster stock mixture. Then add the heated milk to this mixture. Add roux. Mix until well incorporated and thickened. Let simmer for approximately 45 minutes to one hour to cook out the roux.
To finish the soup, flame lobster meat in brandy, add heavy cream and allow it to simmer. Add mixture to soup and whisk in. Finish with fresh chervil or parsley. Dry herbs may be used, but add sooner.
Note: Rave reviews for restaurant version.
File Chicken Gumbo
from House of Blues, Downtown Disney
Yield: 12 (10-ounce) servings.
2 Tblsp olive oil
12 oz. frozen cut okra
1/2 lb. yellow onion, cut in 1/4-inch dice
1/4 lb. celery, cut in 1/4-inch dice
3/4 lb. green bell pepper, cored and seeded and cut in 1/4-inch dice
1 Tblsp minced garlic
1/4 lb. andouille sausage, split and sliced in 1/4-inch rounds
2 quarts chicken stock
1 1/4 Tblsp Kosher salt
1 tsp Cajun seasoning
6-oz. can diced tomatoes
2 oz. brown roux (see note)
1 tsp gumbo file
8 oz. chicken breast, cut in 1-inch dice
2 cups cooked white rice
2 Tblsp freshly chopped parsley
1. In a saucepot, heat half of the oil to the smoking point, add half of the okra and saute until light brown and slimy looking. Lower the heat to medium; add onions, celery, pepper, garlic and andouille; saute until the vegetables become translucent. Be careful not to burn. Add the diced tomatoes, Cajun seasoning and 1 tablespoon of the salt; mix well.
2. Crumble roux into chicken stock. Whisk until the roux is completely dissolved. Mix chicken-stock mixture with vegetables. Bring to a boil and let simmer 10 minutes. Stir frequently so the gumbo does not burn into the bottom of the pot.
3. In a sauté pan, heat remaining oil to smoking point. Add chicken and remaining salt. Sauté until the chicken is cooked through and slightly brown. Add the rest of the okra and cook until hot. Drain well and add to the gumbo with the file; mix well.
4. To serve, put 2 ounces of rice into a bowl and ladle10 ounces of gumbo over rice. Garnish with the parsley.
How to make brown roux: In a heavy stockpot, heat 2 cups vegetable oil to 150 F. Slowly whisk in 1 pound flour, mixing well. Cook in a 375 F oven for about 2 hours. Stir every 15 minutes. Roux is done when chocolate brown in color. You can freeze the roux in small portions and use as needed in recipes.
Florida Chilled Citrus Soup
Lake Buena Vista Club (Archival Recipe from the 1986 Cooking Around the World with Mickey book).
Makes 1 gallon or 20 6-ounce servings.
10 cherries, stemless and seedless
1/4 whole lemon (rind left on, seeds removed)
2 cups canned peach slices
1/3 whole orange (rind left on, seeds removed)
2 cups canned figs
1 quart fresh orange juice
1 cup strawberries, hulled and washed
1/3 cup grenadine syrup
3/4 teaspoon cinnamon
1 cup sugar
2 cups water
1 teaspoon vanilla extract
1 quart orange sections
Combine cherries, peaches, figs, strawberries and cinnamon in food processor with steel blade. Process until pureed. Put into a large stainless steel or glass container and add water. Put orange sections in processor and puree. Add to fruit mixture. Process lemon and orange to fine texture and add to fruit in container. Stir in remaining ingredients. Chill from two hours or longer before serving. Refrigerate any unused portion.
NOTE: This recipe may be divided. It may also be frozen.
Gazpacho
Epcot Food and Wine Festival, Spain
2 tomatoes
1 each red and green bell peppers, chopped finely
1 medium Spanish onion, diced
1 large cucumber
2 T. parsley, finely chopped
1/4 C. olive oil
1 lemon, freshly squeezed
1/4 C. red wine vinegar
2 T. garlic, minced
1 1/2 C. tomato juice
2 T. cilantro, finely chopped
black pepper to taste
Peel cucumber, slice lengthwise and scoop out seeds.
Score tomato on bottom. Place in hot water until skin starts to peel away from the flesh. Immediately drop in cold water and completely remove skin. Cut in half and remove seeds. Remove seeds and puree cucumber and tomato in a food processor until liquefied. Add all other ingredients and mix well. Cover and completely chill. Before serving, adjust seasonings. Garnish with seasoned bread crumbs.
Gazpacho Version II
Epcot Food and Wine Festival, Spain
Yields 4 servings
3 cups diced fresh tomatoes
2/3 cups diced red peppers
1 1/4 cups diced yellow onion
3 TBSP shallots
1 cup cucumbers, peeled and diced
1/2 cup diced celery
4 TBSP red wine vinegar
4 TBSP 100% olive oil
2/3 cup tomato juice
3 TBSP chopped dill, fresh
To Taste cayenne pepper
To Taste kosher salt
To Taste black pepper
Combine all ingredients. Adjust seasoning. Separate the soup into two batches, and take one and puree it until smooth in a blender. Once smooth, add the remaining soup into the puree mix, and chill well.
Gazpacho Andaluz
Epcot® International Food & Wine Festival "Discover Andalucia, Spain", 2002
Yield: 4 servings
1 cup white bread
1 cup diced red onion
2 cups tomato; peeled and diced
1 cup cucumber; peeled and diced
1 cup green bell pepper; seeded and diced
3 garlic cloves; peeled and diced
1/2 cup cilantro; chopped
1/2 cup olive oil
2 Tbl. wine vinegar or sherry vinegar
salt, to taste
pepper, to taste
1. Roughly break up the bread and pour some water over it, enough to make the bread wet. Leave to soak for at least 30 minutes.
2. Put the tomatoes, cucumber, inions, green peppers, garlic, and cilantro into a blender.
3. Add the bread and olive oil and puree the mixture.
4. Add just enough water to give the soup the required consistency. If necessary, pass the mixture through a fine sieve.
5. Season with salt, pepper, and vinegar.
6. Place in the refrigerator for a minimum of 1 hour. Serve very cold.
Gazpach Del Sol
from the Hollywood Brown Derby, MGM
Serves 6
4 cups yellow tomatoes, cored, deseeded, & rough chopped
1/2 teaspoon jalapeno, deseeded & chopped fine
1/4 cup light colored sherry vinegar
1/2 cup sugar
1 teaspoon kosher salt
1/4 cup fresh lemon juice
1 tablespoon rice vinegar
Place all the above ingredients in a food processor with a blade attachment. Puree until smooth in texture. Top with cucumber & mint drizzle (below)
Cucumber & Mint Drizzle
1 cup cucumber, peeled & seeded
1/2 cup sour cream
3 tablespoons fresh mint, chopped
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
Place the cucumbers & sour cream in a food processor & puree. Add the mint, salt, & pepper. Puree for a few seconds. Place the yellow tomato soup in chilled bowls & drizzle the cucumber-mint sauce on top (an easy way to do this is to use a plastic bag with a tiny corner cut off). Garnish with a sprig of mint, if desired.
Ginger Pumpkin Soup
from Disney's Contemporary Resort Catering
Yield: 8 servings
1 tsp minced shallots
1/2 tsp olive oil
2- to 3-lb. pumpkin, peeled, seeded and diced into 3/4-inch pieces (do not use canned)
1/2 cup brandy
4 cups chicken broth
1 1/4 cups unsweetened pumpkin puree
Salt and pepper to taste
1 Tblsp each: minced fresh ginger and white wine
1 1/4 tsp cinnamon
Pinch of freshly grated nutmeg
2 Tblsp mascarpone cheese
1. Sweat shallots in oil until translucent. Add pumpkin and sweat until fork tender. Add brandy and let cook until reduced in volume by half. Add broth and pumpkin puree; simmer 30 minutes.
2. Puree minced ginger and combine with wine; set aside. Puree soup with handheld blender. Adjust to desired consistency with more broth or water.
3. Thirty minutes before serving, add couple of teaspoons of ginger and wine combination, cinnamon and nutmeg to reach desired flavor. Serve with a spoonful of mascarpone cheese on top.
Recipe note: Adding the ginger too early or using the powder form, can result in a spicier soup. With dry ginger, the soup gets a more peppery flavor the longer it cooks.
Gold Coast She-Crab Soup
Boma, Animal Kingdom Lodge
Yield: 8 servings
2 cups Water
2 cups Clam Juice
4 tablespoons Chicken Bouillon Granules
2 tablespoons Fish Bouillon Granules
1/2 cup Heavy Cream
1/2 cup Milk
8 ounces Crab Meat
8 ounces Lump Crab Meat
1/2 cup Spanish Onions, small dice
1 teaspoon Thyme, diced
1/2 teaspoon Garlic, granulated
1 teaspoon Worcestershire Sauce
1/4 teaspoon Tabasco Sauce
1/4 teaspoon Cayenne Pepper
1 cup Cape Indaba Sauvignon Blanc
1/2 stick Butter
2/3 cup Flour
Melt butter in sauce pan over medium heat. Whisk in flour until well blended to make a roux. Lower heat to simmer and stir roux occasionally. If too dry, add a little more butter until it is the consistency of peanut butter. Cook for two minutes to cook out the raw flour taste.
2. Add onions. Cook one minute.
3. Add all liquids, one at a time, then spices, seasonings, and herbs. Stir well, bring just to a boil and simmer for 15 to 20 minutes.
4. Taste and adjust seasonings if desired. Finally add crab meat and stir gently so as not to break up the lump crab meat too much.
Note – Restaurant version got raves.
Golden Chanterelle and Morel Mushroom Soup
Jiko, Animal Kingdom Lodge, Chef Brian Piasecki
Recipe serving size: 1 gallon
Soup Ingredients
1/3 cup dried morel mushrooms
3/4 cup golden chanterelle mushrooms
3/4 cup portabello mushrooms
3/4 cup celery, rough chopped
3/4 cup leeks, rough chopped
3/4 cup raw carrots
3/4 cup sweet onions
1/2 teaspoon parsley, chopped
1/4 teaspoon thyme, chopped
1 1/4 quarts vegetable stock
1 1/4 quarts heavy cream
1 tablespoon olive oil
1/3 stick whole butter
Kosher salt and fresh ground pepper to taste
As many toasted pumpkin seed as you'd like as a garnish
Soup steps:
1. Reconstitute (fancy word for soak) the morel mushrooms in hot water for 30 mins. the day before you prepare the soup. Drain thoroughly, rinse well and dry. Store in an air-tight container in your refrigerator.
2. When you're ready to prepare the soup, remove and discard the stems from the portabello mushrooms and toss with half of the olive oil. Add salt and pepper to taste, and dry the coated mushrooms on a baking sheet in a 350 degree oven for 20 minutes.
3. Clean the golden chanterelle mushrooms and save some of the small ones for a fancy garnish.
4. Roast the sweet onions in a baking pan in a 350 degree oven for 20 minutes or until nicely caramelized (fancy word for brown and limp, which doesn't sound nearly as tempting as caramelized).
5. Wash and rinse the celery, leeks and carrots before cutting into small pieces.
6. In a large saucepan, heat the butter and remaining olive oil on the stove over medium heat until the butter starts to slightly bubble. Add the celery, leeks and carrots and saute over medium to medium-high heat for about 10 minutes. Add the portabello, golden chanterelle and morel mushrooms, as well as the onions, thyme and vegetable stock. Simmer for one hour, add the cream and simmer for another hour.
7. Bur mix (fancy term for using one of those cool hand-held stick blenders) the pot, then finish in a standard blender before adjusting the seasoning with salt and pepper to taste.
8. Serve garnished with toasted pumpkin seeds, those golden chanterelle mushrooms you set aside earlier (you may saute those if you wish) and truffle whipped cream. (recipe below.)
Truffle Whipped Cream
6 ounces heavy cream
1/2 ounce truffle oil
Kosher salt and fresh ground pepper to taste
1. Whip heavy cream in an electric mixer set on high speed, and add salt and pepper to taste.
2. When the mixture starts to thicken, add the truffle oil and continue beating until light and fluffy.
Great Northern Bean Soup
Soundstage Restaurant, Disney Hollywood
Serves 8
1/2 pound Dried great northern beans
10 cups Water
4 Chicken bouillon cubes
3/4 cup Celery, minced
1 cup Onion, minced
1 cup Carrot, minced
1 cup Smoked ham, minced
3/4 cup Tomato, minced
1/4 teaspoon Salt
1/4 teaspoon White pepper
1/4 teaspoon Ground thyme
1/4 cup Cornstarch dissolved in
2/3 cup Water
Soak beans in water to cover overnight. Drain; rinse and place in lg soup pot with 10c fresh water and bouillon cubes. Bring to boil; reduce heat to simmer. Cook 1 hr until tender but firm on the inside.
Add celelry, onions, and carrots; cook 30 mins until vegs are tender. Add ham, tomato, salt, pepper, and thyme; mix well. Cook 10 mins. Add cornstarch and water; simmer 5-10 mins until mixture thickens. Remove from heat, cool 10-15 mins. Mix well and serve.
Green Asparagus Soup
Jiko – The Cooking Place, Disney’s Animal Kingdom Lodge
Yield: 6 servings
1 ½ quarts Water
¼ pound Butter
2 tablespoons Brown Sugar
2 tablespoons Kosher Salt
1 pound Green Asparagus, cleaned
1 tablespoon Arborio Rice
½ teaspoon Kosher Salt
¼ teaspoon Fresh Ground Black Pepper
½ cup Baby Spinach
½ cup Baby Spinach, finely sliced
2 tablespoons Plain Yogurt
1 teaspoon Hot Sauce
1. In a larger size pot, bring the water to a quick boil and add in the butter, brown sugar and Kosher salt.
2. Clean the asparagus by cutting off ONE inch of the bottom of the stem, and chop them small.
3. Place the chopped asparagus into the boiling water and add in the Arborio rice. Season with the Kosher salt and the fresh ground black pepper.
4. Lower the heat and let the soup simmer until the rice is soft.
5. Take the pot off the stovetop and blend the soup in a bar blender until smooth. Add in the baby spinach and puree.
6. Strain the soup through a sieve if or as desired and adjust seasoning, chill and reserve.
7. When ready to serve, we finish off the soup by setting up our soup bowl with a teaspoon of finely sliced spinach, and a half a teaspoon of plain yogurt. We top that with a few drops of hot sauce. We then pour the hot soup over the garnish into the plate and serve it immediately.
Gumbo
Blue Bayou, Chef Ricky Hidalgo, Downtown Disney
2 oz. Butter
1 1/2 Gallon of Chicken Stock
1 Cup Onions, Diced
12 oz. Chicken, Steak or Seafood, Diced
2 Cup Okra, cut
1 1/2 tsp. White Pepper
2 Tbsp. Gumbo File
2 oz. Flour
1 Cup Celery, Diced
8 Cups Rice, Cooked
2 Cups Tomatoes, Diced
To Taste Salt
2 tsp. Cayenne Pepper
4 oz. Roux (2 oz. Flour & 2 oz. Butter)
1. Melt butter in a saucepan; add flour to make a roux (mix butter and flour).
2. Cook for about 15 minutes, stir constantly, add the onion and celery. Cook for 5 minutes.
3. Add the stock and make sure the roux is dissolved completely. Simmer for 10 minutes.
4. Add the remaining ingredients and return to a simmer. Adjust salt to taste at the end.
5. If you are adding seafood, add it at the very end and make sure it is completely cooked.
6. Mix well and serve.
Gumbo Ya Ya - Small Batch
Ralph Brennan's Jazz Kitchen, Downtown Disneyland
Serving Size = 4
1/2 Cup Oil
3 Tablespoons Flour
1 Pound Andouille
1 Medium Onion -- chopped
1 Medium Green Pepper -- chopped
1 Tablespoon Butter
2 Cups Chicken Stock
1 Cup Diced Chicken
2 Teaspoons File
1/2 Cup Water
Salt And Pepper -- to taste
Roux: Heat oil in a saucepan. Add in flour and cook until flour turns a dark brown. Set aside.
In a saucepan, saute andouille, onion and green pepper in butter for approximately 10 minutes. Add chicken stock and simmer for 10 minutes. Let mixture come to a good boil. Add roux and let simmer for 20 minutes. Add in one cup of diced chicken. Salt and pepper to taste. Dissolve file in water. Add file to soup at the last minute. Simmer for 10 minutes and serve over hot rice.
Ham, Potato & Scallion Soup
Chef Mickey’s, Disney's Contemporary Resort
Yield: 1 gallon
1 stick margarine
½ cup flour
1 gallon Milk
1/8 teaspoon black pepper
1 teaspoon granulated garlic
4 tablespoon vegetable base
1 cup onions – diced
2 cups potatoes -- diced
1 cup ham, smoked boneless -- diced
1/4 cup green onion -- sliced
Melt Margarine and add flour, stir continuously. Cook for 5 minutes @ medium heat. Add milk, pepper, garlic and vegetable base. Add onions, potatoes and ham. Bring to a boil, turn down to a simmer and whisk vigorously to remove any lumps. Simmer until potatoes are cooked (not falling apart). Add green onions just before serving soup
Italian Bread Soup
Mama Melrose - Disney-MGM Studios
8 oz button mushrooms sliced
2 tbsp virgin olive oil
1 lb sweet Italian sausage - skinned & crumbled
8 oz yellow onion - small diced
8 oz stalk celery - small diced
1 each 12 oz can diced tomatoes with juice
5 quarts chicken stock
To taste Kosher salt
To taste ground black pepper
37 slices white bread toasted
In a pot large enough to hold all ingredients, warm the olive oil over low heat. Add onion and sausage and fry gently, stirring frequently until onion is translucent.
Add the celery, mushrooms, tomatoes, and chicken stock. Bring to a boil and season to taste with salt and pepper. Boil until flavorful, about 15 minutes.
At time of serving, add the toasted bread to bowl and pour hot soup over.
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.
Kona Chowder
Kona Café, Polynesian Resort
Yield: 16 servings
1 stick Butter
1 Spanish onion, diced small
1/2 cup Carrots, diced small
1/2 cup Celery, diced small
1 oz. Garlic, minced fine
1/3 cup Tomato paste
1/2 cup Sherry
1 Tbsp. Curry paste
4 2/3 cups Water, hot
1 oz. Lobster base
1 1/2 lbs. Fish (any white fish i.e., grouper, mahi, snapper, etc) cut in 1" pieces
1 cup Milk
3 3/4 cups Heavy cream
2/3 cup Flour
3/4 stick Butter
3 cups Salad shrimp (small)
Method:
1. In a large stockpot over medium heat, melt 1 stick butter. Add onion, carrot, celery, and garlic. Sauté for 5 minutes.
2. Add tomato paste and cook for 2-3 minutes. Add sherry and cook for 2-3 minutes.
3. Mix in curry paste until well incorporated (use the back of a spoon for spatula until no lumps of curry are left).
4. Add lobster base and hot water.
5. Add fish and gently poach.
6. Turn heat to low, add milk and heavy cream and let come to a simmer.
7. Over low heat, melt remaining butter. Add flour, stir well, and cook for about 5 minutes.
8. Take of the hot liquid from the chowder and mix it in with the butter and flour mixture until well combined.
9. Add this mixture back into the chowder.
10. Add shrimp and cook for approximately 15 minutes or until thickened.
Lamb Barley Soup
Olivia's, Old Key West Resort
Serves 10
1+1/3 qt. mild beef broth
1+3/8 lb lamb, diced
3 oz pearled barley
3 oz onion, diced
1+1/2 oz carrots, diced
1+1/2 oz celery, diced
2+1/4 oz red bell pepper, diced
Brown lamb in pot. Add beef stock. Bring to a boil. Add barley and bring back to boil. Reduce to simmer, cook 45-50 minutes. Add remaining vegetables, simmer an additional 20 minutes. Remove from heat. Adjust seasoning as desired.
Leek and Jarlsburg Cheese Soup
Akershus Royal Banquet Hall, Norway Pavilion, Epcot
8 ounces of butter
8 ounces of flour
1 yellow onion chopped
1 large leek, washed and chopped into ¼" pieces
1/2 tablespoon Tabasco sauce
2 tablespoon Worcestershire sauce
½ tablespoon onion powder
8 ounces of Jarlsburg cheese or cheese of your choice grated
2 cups milk
1 can chicken broth
to taste salt
to taste pepper
chives for garnish
In a large saucepan, melt butter on low heat. Add onions and cook until translucent. Add flour to make a roux. Cook for 5 minutes, stirring. Add cold milk and chicken broth, stirring constantly. Add leeks, onion power, Tabasco and Worcestershire sauce.
Cook on medium heat until soup thickens. Add cheese, stirring until melted. Season to taste. Before serving, add chives for garnish.
Lentil and Kale Stew
from Jiko, Animal Kingdom Lodge (in Delicious Disney)
Serves 8
1 pound petite French lentils
2 teaspoon sea salt, divided
1/2 cup olive oil
1 bay leaf
1 cup chopped onion
2 stalks celery, washed and chopped
2 carrots, peeled and chopped
2 garlic cloves, mashed
6 ounces kale, washed and thinly sliced
5 tomatoes, peeled and chopped
3 14.5 ounce cans fat-free chicken broth
1 cup fresh parsley, chopped
1 teaspoon freshly ground black pepper
freshly grated Parmesan cheese
extra virgin olive oil
Rinse lentils and pick over for small rocks or pieces of hull. Place lentils in a soup pot and cover with water; add 1 teaspoon of the sea salt. Bring to a boil and cook for five minutes. Drain, rinse, and set aside.
In the same pot, heat the olive oil with the bay leaf, onions, celery, carrots, and garlic. Stir in kale; simmer five minutes. Add tomatoes. Add cooked lentils, chicken stock, and remaining sea salt. Bring to a boil; lower the heat and simmer, partially covered, for 15 minutes.
Add parsley and black pepper. Season to taste. Top with grated Parmesan cheese and olive oil, if desired.
Cook's Note: if you can't find kale, use chard or spinach. The tiny French green lentils, available at specialty stores and in bulk at many natural food stores, have a more delicate flavor than brown lentils, and keep their shape and color. This soup tastes better a day after it’s made.
Cook’s Note: Made Jan ’08 (see Delicious Disney)
Lentil and Sausage Soup
Boma, Animal Kingdom Lodge
Yield: 8 servings
1 cup lentils, cooked
1 Tablespoon olive oil
1/2 cup onions, diced
1/2 cup celery, diced
1/2 cup carrots, diced
1 pinch black pepper
2 pinches ground Coriander
1/8 teaspoon Curry Powder
2 pinches Nutmeg
1 cup pork sausage, chopped
1 cup Tomatoes, diced
2 quarts Beef Stock
Sauté diced onions, celery, carrots, and pork sausage in olive oil. Add lentils and spices. Add beef stock and cook until lentils are soft. Add tomatoes at end of cooking process
Note: A 'pinch' is a measurement that represents the amount of spice that you can grip in the space between your thumb and index finger when you 'pinch' them together.
Loaded Potato Soup
Olivia's, Old Key West Resort
Serves 10
1+1/2 lb potatoes, baked, coarsely diced
3 oz broccoli, diced
3 oz onion, diced
1/4 t white pepper
4+1/2 oz sour cream
1+1/3 qt chicken broth
3+3/4 oz roux*
GARNISH
cheddar cheese, shredded
bacon bits
Bring chicken broth to boil. Add onions, broccoli and pepper. Boil 10-15 minutes or until broccoli is tender. Add potatoes. Bring to boil. Add roux, stirring constantly. Reduce to simmer 10-15 minutes. Fold in sour cream. Simmer 5-10 minutes. Garnish with shredded cheese, top with bacon.
Lobster Bisque
Empress Lily, Downtown Disney
Yield: 3 1/2 quarts
1 medium lobster, freshly boiled
4 quarts water
6 ounces tomato paste
3 ounces tomato paste
1/8 teaspoon freshly ground black pepper
2 cubes fish bouillon
1/2 cup onion
2 teaspoons salt
1/2 cup celery
1/8 teaspoon white pepper
1/2 cup carrots
1 cup butter
Croutons
3/4 cup flour
Remove meat from lobster shell and refrigerate. Crush lobster shells and put into a large baking pan. Mix in tomato paste, pepper, onion, celery and carrots. Bake at 350 F for 1 hour. Transfer to a large saucepot and add water, 3 ounces tomato paste, fish bouillon, salt and white pepper. Bring to a boil, cover and cook 1 hour.
Strain and discard solids. Melt butter in a medium skillet, add flour; cook and stir for 2 minutes. Using a whisk, continually stir lobster liquid cooking until mixture is thickened. Dice refrigerated lobster into fairly small pieces and add to hot bisque. Serve with croutons.
NOTE: Bisque freezes well.
Lobster Soup
Coral Reef Restaurant, Epcot
32 ounces Milk
4 ounces Butter
4 ounces Flour
1 tbsp. Paprika
2 ounces Lobster or Chicken Base
1 pinch Cayenne Pepper
12 ounces Lobster Stock
2 ounces Sherry
2 ounces Lobster Meat (diced)
1/2 ounce Brandy
3 ounces Heavy Cream
1 pinch Chervil or Parsley
Heat milk, but do not boil. Melt butter and then add paprika and flour. Bake roux mixture in a 350-degree oven for approximately one hour. Heat lobster stock and sherry, then add lobster base and cayenne pepper to the lobster stock mixture. Then add the heated milk to this mixture. Add roux. Mix until it is well incorporated and thickens. Let simmer for 45 minutes to 1 hour to cook out the roux.
To finish soup, flame lobster meat in brandy, add heavy cream and allow to simmer. Add mixture to soup and whisk in. Finish with fresh chervil or parsley. Dried herbs may be used but add sooner.
Mediterranean Soup with Spring Garlic
demonstration by Chef Julio Castillo at Disneyland Food and Wine Festival 2008
/4 Cup of Spring Garlic
1/4 Cup Shallots
1 Fennel Bulb
1 Cup Roasted & Diced Red Bell Peppers
1 Cup Roasted & Diced Tomatoes
3 Cups Chicken stock
Olive Oil for sautéing
Salt & Pepper to taste
1/4 Cup Sambuca liqueur
Crème Fraiche (for garnish)
Garlic Flower (for garnish)
1 - Mire Poix
Here, in a deep pan Chef Julio sautéed the base flavors (shallots, garlic & fennel) until they were soft and translucent.
2. Next, he added the principal items such as the bell pepper, tomatoes and the chicken stock. He let it simmer for a good 10 to 15 minutes.
3 - With a handheld, upright blender, Chef Julio then blended all the ingredients directly in the pan.
4 - After he flambéed the sambuca in a separate pan, he added it to the mixture in order to enhance the fennel flavors. Afterwards, he garnished with the crème fraiche and the garlic flower.
Minestrone Soup Mama Melrose
Mama Melrose, Disney's Hollywood Studios
1/2 ounce olive oil
1/2 garlic -- chopped
4 ounces onions -- diced
4 ounces carrots -- diced
4 ounces celery diced
1/2 ounce zucchini -- diced
1/2 ounce squash -- diced
2 pints water
1 1/2 ounces vegetarian bouillon
1 ounce tomato paste
4 ounces spinach -- frozen
8 ounces tomatoes -- canned, diced
4 ounces garbanzo beans
4 ounces tomato juice
1 ounce fresh basil -- chopped
1/8 ounce thyme
1/8 ounce oregano
1/8 ounce sage
salt and pepper to taste
In a very hot kettle add oil and garlic. Saute. Add raw vegetables and sweat for 10 minutes. Add rest of ingredients to kettle and simmer for 20 minutes. Season and serve.
Minestrone Soup with Clams
Avalon Cove at Disney's California Adventure Park , Recipe courtesy Wolfgang Puck
Yield: 4 servings
3 tablespoons olive oil
1 tablespoon minced garlic
1/2 cup diced (1/2-inch) yellow squash or zucchini
1/2 cup diced (1/2-inch) eggplant
1/2 cup diced (1/2-inch) zucchini
1/2 cup diced (1/2-inch) celery stalk
1/2 cup diced (1/2-inch) yellow bell pepper
1/2 cup diced (1/2-inch) red bell pepper
1/2 cup diced (1/2-inch) fennel bulb
1/2 cup diced (1/2-inch) carrots
1 cup chopped onion
1 cup tomato concasse
Salt and freshly ground black pepper
Pinch sugar
1 tablespoon all-purpose flour
1/4 cup tomato paste
2 quarts chicken or vegetable stock
1 cup diced (3/4-inch) baking potatoes, like russets
1 bouquet garni (1 sprig each of basil, parsley and bay leaf)
2 pounds littleneck clams, cleaned and soaked in salted water for 15 minutes, drain
1/2 cup canned garbanzo beans, drained, rinsed, and peeled
2 cups Saffron Pasta Shells, recipe follows
4 to 8 tablespoons Pistou Sauce, recipe follows
Extra-virgin olive oil, to drizzle
6 bias slices baguette, brushed with olive oil, grilled, sliced in 1/2 lengthwise
In a stockpot, heat the olive oil. Saute the garlic, yellow squash, eggplant, zucchini, celery, bell peppers, fennel, carrots, onion, and tomato until glossy. Season with salt, pepper, and sugar, to taste. Stir in the flour and continue to cook until golden in color. Stir in the tomato paste, stock, potatoes, and bouquet garni. Bring mixture to a boil, then lower to a simmer. Cook until the potatoes are al dente.
Add clams, cover, and cook for 4 to 5 minutes or until clams open. Uncover and remove bouquet garni. Add the garbanzo beans and Saffron Pasta Shells. Divide onto 4 soup plates and drizzle with Pistou Sauce and extra-virgin olive oil. Garnish with 3 slices of grilled baguette. Serve immediately.
Saffron Pasta Shells - Yield: 2 cups
Water
Salt
Pinch saffron threads
2 ounces small dry pasta shells
Olive oil
Bring water, salt and saffron to a boil. Add dry pasta shells and cook until al dente. Drain and rinse in cold water. Lightly dress with olive oil. Refrigerate until needed.
Pistou Sauce - Yield: 1 cup
2/3 cup olive oil
1 clove garlic
Pinch salt
1/2 cup packed fresh basil leaves
In a blender, combine olive oil, garlic, and salt. Process until garlic is minced, then while motor is running, add the basil leaves. Continue to process until pureed. Refrigerate until needed.
Per Serving: 513 Calories; 41g Fat (69.5% calories from fat); 6g Dietary Fiber
Monterey Clam Chowder
Pacific Wharf Café, Disney’s California Adventure (from the Disney Magazine and one of their most-requested recipes)
1¼ hours | 30 min prep | SERVES 6
5 tablespoons butter
5 tablespoons flour
2 tablespoons vegetable oil
1 ½ cups potatoes, peeled and diced
½ cup diced onions
½ cup red peppers
½ cup green peppers
½ cup celery
2 ¼ cups clam juice
1 ½ cups heavy cream
1 cup clams, chopped
1 tablespoon fresh thyme (or 1/2 tablespoon dried)
1/4-1/2 teaspoon salt
1 pinch white pepper
¾ teaspoon Tabasco sauce
Sourdough Bread Bowl or bread slices
Melt the butter in a saucepan and then add the flour to make a roux. Cook for 10 minutes over medium heat, stirring often, then set aside.
In a large pot, heat the oil and sauté the potatoes, onion, peppers and celery over medium heat until the potatoes are just barely tender, about 10 minutes, or until the potatoes are cooked.
Add the heavy cream, clams, thyme, salt, pepper, Tabasco sauce, and roux. Whisk well to blend in the roux.
Bring to a boil, then reduce the heat and simmer for about 5 minutes, stirring occasionally. Add more seasoning to taste.
To Serve: At the PWC this is served in a sourdough bread bowl, baked fresh on-premises in the Boudin Bakery. If you like, serve slices of sourdough alongside.
Calories Per Serving: 467; Total Fat 14g; Dietary Fiber 2.2g
Moroccan Chicken Soup
Boma, Animal Kingdom Lodge
1 ½ pounds Chicken Breasts, diced chunky
1 cup Zucchini, diced chunky
1 cup Squash, diced chunky
½ cup Red Bell Peppers, diced chunky
1 cup Onions, diced chunky
2 cups Diced Tomatoes, fresh or canned
1 ½ cups Chickpeas
1 pound Cabbage, julienne or shredded
¼ teaspoon Saffron, toasted and chopped
5 cups Chicken Stock
3 teaspoons Ground Turmeric
2 teaspoons Ground Coriander
2 teaspoons Ground Ginger
4 teaspoons Ground Granulated Garlic
½ cup Cilantro, rough chopped
¼ cup Olive Oil
¼ cup Lime Juice
1. Marinate chicken breast with one teaspoon ground coriander, two teaspoons ground turmeric, one teaspoon ground ginger, two teaspoons granulated garlic, and two teaspoons olive oil for one hour. Bake in the oven at 325ºF until a quarter done. Set aside.
2. In a small pot, heat oil and sauté all the vegetables except the tomatoes, chickpeas, and cabbage. Cook until a quarter done. Add saffron and the rest of the spices.
3. Add chicken stock and chicken breast and let simmer until chicken is done. Adjust seasonings. Add tomatoes and chickpeas last. Add cabbage, lime juice, and cilantro before serving.
Moroccan (Curried) Seafood Stew
Boma, Animal Kingdom Lodge
Yield: 8 servings
1 pound Mussels
1 pound Shrimp
1 pound White Fish, cut chunky and sear
1 pound Scallops, seared
2 quarts Chicken Stock
2 T. Curry Powder, toasted
1 large Onion, diced chunky
1 small Red Bell Pepper, diced chunky
1 small Fennel bulb, diced chunky
2 each Jalapeno, sliced
2 each Carrots, diced chunky
2 each Potatoes, diced chunky
2 T. Parsley, chopped
2 T. Cilantro, chopped
2 T. Lemon Juice
2 Lemons, zest and sliced
¼ cup Olives, sliced
1 - 8 oz. can Chickpea/Garbanzo Beans
1 small Eggplant, roasted and diced
2 T. Ground Cumin, toasted
1. Sear the fish and scallops until golden brown (don't overcook!).
2. Heat the chicken stock to a boil and add the onions, fennel, jalapenos, carrots, and potatoes. Cook for 20 minutes.
3. Add the rest of the ingredients except the seafood. Cook until all the vegetables are tender.
4. Add the seafood and cook until shrimp and mussels are done. Adjust seasoning to taste.
Mulligatawny
from Boma, Animal Kingdom Lodge
Yield: 8 servings
1 1/2 cups Chicken Stock
3 Tablespoons chicken base (add to chicken stock)
2 cups Chicken Breast, diced chunky
1/2 cup Heavy Cream
2 tablespoons Milk
1/2 cup Celery, diced
1/2 cup Carrots, diced
1/2 cup Onion, diced
1 tablespoon Curry Powder, toasted
1 cup Red Bell Pepper, diced
1 cup Green Bell Pepper, diced
2 tablespoons Honey
2 tablespoons Hot Sauce
1 1/2 cups Apples, frozen and cut in half
1 1/2 teaspoons Chopped Parsley
Roux (1/3 cup butter and 2/3 cup flour)
Melt butter and stir in flour to make a roux and set aside.
Poach chicken breast in chicken stock until 3/4 done, remove, and cut diced, chunky style. Remove excess fat from the stock. Add roux, milk and heavy cream. Let simmer until thicken. Add the celery, carrots, and curry powder. Let cook until vegetables are half done. Add the remaining ingredients including diced chicken.
Let simmer until peppers are tender. Add apples at the last minute. Adjust seasoning. Add parsley when ready to serve.
NOTE: This is the recipe as it was received from the Animal Kingdom Lodge. However, reader Bob B. writes: I'm sure there's an error in the Mulligatawny Soup recipe. It seems to miss adding enough stock to make the soup. I'm guessing it needs another 6-8 cups of stock added after the sautéing is done and before the chicken is re-added.
Mushroom and Barley Soup
from the Old Village Restaurant: (from the 1986 edition of Cooking with Mickey Around the World: Walt Disney World's Most Requested Recipes.)
Yield: 9 cups
1/2 cup pearl barley
2 quarts chicken broth
1 clove garlic, minced
3/4 pound mushrooms, chopped (about 4 cups)
1/2 cup finely chopped onion
Salt and white pepper to taste
1/2 cup finely chopped celery
4 tablespoons butter
Soak barley in water overnight.
Sauté garlic, onion and celery in butter until tender. Drain barley and add to vegetables. Sauté 10 minutes longer until barley becomes thick.
Add chicken broth and mushrooms and simmer, covered, until barley is tender, about 1 hour. Season to taste with salt and pepper.
Web comment: I've never soaked barley before; it’s not really like beans. They also have "instant" barley (quick cooking).
Mushroom Soup
from Wolfgang Puck Café, Downtown Disney
The recipe will yield approximately 1 gallon of soup.
¼ Pound Celery Dice
¼ Pound Carrot Dice
1 Pound Onion Dice
¼ Pound Chopped Garlic
1 Pound Button Mushrooms
1 Pound Shitake Mushrooms
1 Pound Oyster Mushrooms
1 Pound Crimini Mushrooms
3 pints Heavy Cream
1 pint Water
¼ cup Oyster sauce
½ cup Thai Sweet Chili
2 tbsp Balsamic Vinegar
1 tbsp Sesame Oil
2 tbsp Soy Sauce
2 tbsp Chopped Rosemary
2 tbsp Chopped Thyme
2 tbsp Chopped Parsley
¼ cup Corn Starch
¼ cup Water
1. Sweat celery, carrot, onion and garlic in oil until translucent
2. Add mushrooms and cook until soft
3. Add cream and water and cook to reduce by 1/3
4. Flavor with oyster sauce, sweet chili, vinegar, sesame oil and soy sauce.
5. Add fresh herbs
6. Thicken with slurry of corn starch and water.
7. Season with salt and pepper
New England Clam Chowder
Beach Club, Cape May Cafe Clambake (Better version in Cooking With Mickey and the Chefs of WDW)
Yield: 1 gallon
1/2 lb onion, diced
1/2 lb celery, diced
12 oz red potatoes, large diced
2 cans chopped clams and juice
32 oz half & half
32 oz clam juice
1 tsp thyme
1/2 tsp basil
To Taste - white pepper
4 drops Tabasco
1 oz bacon grease (or oil)
1/2 lb roux
Roux:
1/4 lb butter & 1/4 lb flour
Melt butter, blend in flour to make roux.
1. In a 2 gallon stockpot, cook onion and celery in bacon grease until translucent.
2. Pour in chopped clams in juice, clam juice, diced potato and seasoning; blend well.
3. Bring to simmer over medium heat, for 5 - 10 minutes.
4. Add half & half, increase heat until it comes to a slow boil.
5. Add roux slowly, mixing well. Keep mixing until well incorporated.
6. Reduce heat - simmer for 15 minutes.
New England Clam Chowder
Epcot Food and Wine Festival, United States
(yields 3 qts / 10 servings)
1 qt canned, minced clams with juice or fresh shucked clams w/ juice
3/4 qt. water
5 oz salt pork, ground or cut into fine dice
1/2 lb onions, small dice
white pepper
2 oz flour
1 lb potatoes, small dice
2 1/2 qt Milk, hot
1 cup heavy cream, hot
salt
1) Drain the clams. If you are using fresh clams, chop them, being sure to save all the juice
2) Combine the juice and water in a saucepan. Bring to a boil.
3) Remove from heat and keep the liquid hot for step 7.
4) In a heavy sauce pot or stock pot, render the salt pork over medium heat
5) Add the onions and cook slowly until they are soft, but do not brown.
6) Add the flour and stir to make a roux. Cook the roux slowly for 3-4 minutes, but do not let it brown.
7) Using a wire whip, slowly stir the clam liquid and water into the roux. Bring to a boil, string constantly to make sure the liquid is smooth.
8) Add the potatoes. Simmer until tender (If you are using large, tough "chowder" clams, pass them once through a grinder and add them with the potatoes).
9) Stir in the clams and the hot milk and cream. Heat gently but do not boil.
10) Season to taste with salt and white pepper.
Bake at 400 degrees (F) for 40 minutes
New England Clam Chowder
Fulton's Crab House, Downtown Disney, Executive Chef Frank Walason
1 Oz Pork Fat Back
1/4 Lb Butter
1/4 Lb Onions, diced 1/4 inch x 1/4 inch
1/4 Lb Celery, diced 1/4 inch x 1/4 inch
4 Oz Flour
2 1/2 Cup Milk
15 Oz Clam Juice
2 1/2 Cup Water
1 Tbl Worcestershire Sauce
13 Oz Clams
1/2 Lb Potatoes, peeled, diced and cooked
1/4 Cup Heavy Whipping Cream
Slice fat back thin and place in saucepot on low heat to render fat. Add butter. Heat until melted. Add onions and cook until translucent, (do not brown). Mix in flour and cook 2-3 minutes until a light roux is formed. Remove from heat and set aside. In a large pot, combine milk, water, clam juice and juice only from chopped clams. Reserve chopped clams in the refrigerator. Bring liquid to a low simmer. Add cooked roux to the hot liquid. Whip the roux into the hot liquid until smooth. Let the soup come back to a low simmer, stirring frequently. Cook approximately 30-45 mins. Add potatoes, celery and clams. Cook until celery is tender and potatoes are hot. Add heavy cream and Worcestershire sauce, stir and serve.
Note: You can substitute bacon or bacon fat for pork fat back.
New Orleans Square Clam Chowder
This recipe can be obtained at City Hall, Disneyland.
Yield: 4-6 servings.
1/4 lb. butter
1 1/2 cups chopped onion
1 cup chopped celery
3/4 cup all purpose flour
1 quart milk
1 1/2 cups chopped clams, reserving juice
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 cube instant chicken broth
3/4 tsp. salt
1/4 tsp. white pepper
1/4 tsp. thyme
1 1/2 cups cooked and diced potatoes
In a medium saucepan, melt butter; add onions, celery, red and green peppers and thyme. Sautee until tender. Add flour and chicken broth cube; cook over low heat for 5-10 minutes.
Add milk and reserved clam juice. Simmer for 20 minutes, stirring constantly. Add clams, potatoes, salt and pepper. Simmer for 5 minutes over low heat.
New Orleans Square Gumbo (Steak, Chicken, Seafood, or Veggie)
This recipe comes from City Hall, Disneyland.
(The amounts mentioned in the ingredients below that this is the mass-production recipe; you will probably want to adjust the quantity.)
1 lb. Butter
1 lb. Flour
22 cups Chicken Stock
6.5 oz. Diced Celery
6.5 oz. Diced Onions
1/2 lb. Cooked Rice
3/4 lb. Diced Meat (Chicken, Steak, or Seafood)
2 cups Diced Tomatoes
1/2 ob. Cut Okra
(To taste) Salt
1/8 oz. White Pepper
1/8 oz. Cayenne Pepper
1/8 oz. Gumbo File
4 oz. Roux (2 oz. Flour & 2 oz. Butter)
Melt butter in a sauce pan, add flour to make a roux (mix of butter and flour). Cook for 1/4 hour, add onion and celery, cook for five minutes, add stock (can be made with a mix of water and chicken base) making sure roux is dissolved completely, simmer for 10 minutes, add remaining ingredients, return to a simmer. Adjust salt to taste.
(Note: if using seafood, add seafood at the last minute, making sure seafood is cooked before removing from pot).
Oak Roasted Manila Clam and Lobster Chowder with Applewood Smoked Ham, Butternut Squash and Buttered Leeks
Napa Rose Restaurant, Grand California Hotel, Downtown Disneyland, courtesy of Chef Andrew Sutton
Serves 6 as an appetizer
Oak Roasted Manila Clam and Lobster Chowder
18-24 Manilla Clams (Rinsed and Cleaned)
1 Qt. Lobster Chowder
1 cup Diced Lobster Meat
1/3 cup Sliced leeks
1/4 cup Diced Applewood Smoked Ham
1 tablespoon Chopped Parsley
2 cups New Potato Butternut Squash Risotto (below)
Serve with some grilled thick chunks of crusty Sourdough
When Ready to Serve
Place clams and leeks in a sauce pot and add the Chowder Soup Base. Bring to a boil over medium heat.
Once clams begin to open, add the diced lobster, diced Applewood Smoked Ham, parsley, and lemon juice. Pour clams, lobster and Lighter Chowder on to hot Potato and Butternut Squash Risotto in a bowl and serve.
Lighter Chowder
1 Leeks
2 Carrots
1 Celery
2TB Butter
1 C. Quality White Wine
3 C. Heavy Cream
3 C. Chicken Stock
1 ea. Bay Leaf
1 Sprig of Thyme
1 tsp Lemon Juice
Salt to Taste
In a Stock Pot sweat all of the Vegetable in Butter over Medium Heat
Once the Vegetables are clear Deglaze with 1 Cup White Wine and reduce by half. Add Cream, and return to a boil. Once it has come to a boil reduce the heat to a low simmer and add, Thyme, bay Leaf and simmer for 30-45 minute until Vegetables are tender. Once Vegetables are Tender, Puree the Soup with a Hand Blender and Strain. The Soup can be Made in advance and store cold for 2-3 days.
*I call this Lighter Chowder because I use equal portions of stock to cream. Also instead of thicken the soup with a Roux I like to thicken the Soup by Pureeing the Vegetables into the Base. This also adds a lot of flavor.
New Potato Butternut Squash “Risotto”
2 cup Quarter Inch Diced New potatoes
1cup Quarter Inch Diced Butternut Squash
2 TB Olive Oil
2 TB Minced Shallots
1tsp Chopped Fresh Sage
A pinch Of Kosher Salt & Black Pepper
1 cup Heavy Whipping Cream
Place Diced Potatoes and Butternut Squash in a Bowl with the Olive and Season with Salt and Pepper
Place on a Cookie sheet and Roast in a 350* Pre-heated oven. For 20-25 minutes. Or until tender. Set aside until you are ready to serve. Once potatoes are cool they are easier to slide them off of the cookie sheet.
When you are ready to serve Sauté the shallot lightly in 1 tsp Butter, add the Butternut Squash, New Potatoes, Cream and Sage. Simmer until the vegetables are hot.
Adjust seasoning to your taste and serve.
Oden
Epcot Food and Wine Festival, Japan
4 Servings
4 blocks thick Tofu - fried
(about 10 oz. total)
Hot yellow mustard
16 oz. Daikon
6 oz. Fish cake
For simmering:
2 qts. Chicken stock
1 cup Light soy sauce
7 tbs. Sake
7 tbs. Mirin
3 tbs. Sugar
1 tsp. Salt
Boil the fried tofu for 3 minutes to remove excess oil, then drain and cut in half.
Combine 1½ quarts chicken stock and all the remaining simmering ingredients in a saucepan. Place all the other ingredients, except the mustard, in a large soup pot. Pour in simmering liquid to cover, place a drop-lid over all, and bring to a boil over high heat. Reduce the heat to very low and simmer slowly for 2 hours. As the liquid boils away during cooking, occasionally add more chicken stock to make up the difference. Serve with yellow mustard.
Onion Soup
Concourse Steakhouse, Contemporary Resort
10 ounces beef consommé
5 each sweet onions
3 tablespoons butter
1 teaspoon salt
2 cups white wine
10 ounces chicken broth
10 ounces apple cider may be replaced by chicken stock
1/2 loaf country bread
kosher salt to taste
white pepper to taste
1/2 cup grated gruyere cheese
6 each sliced provolone
6 oz scallions
5 Spanish onions
Trim ends off each onion. Then slice from end to end. Remove peel and finely slice into half moon shapes. Set electric skillet to 300 degrees and add butter. Once butter is melted add a layer of onions and sprinkle with salt Repeat layering of onions and salt until all onions are in skillet. Do not stir. Leave the onions in the pot for 15-20 minutes. (Allow the onions to sweat down.) Stir occasionally until the onions are golden brown and reduce to approximately 2 cups.
This process will take about 45 min to an hour. Add enough wine to cover the onions and turn heat to high reducing the wine to a syrup consistency. Add consommé, chicken stock and the optional apple cider. Reduce heat and simmer for about 15-20 min. Add the scallions chopped. Cut the bread into fine slices and toast them.
Place the soup in 6 single oven proof bowls, top with crouton, provolone cheese and parmesan grated. Place in preheated oven 375 degrees. Bake until cheese has melted and is brown.
Ready to serve.
Philadelphia Pepper Pot Soup
Liberty Tree Tavern, Magic Kingdom
Makes 9 Cups
1 tablespoon margarine
1/3 cup onions, diced
2 tablespoons leeks or green onions, finely diced
1/2 cup celery, cut into 1/2" pieces
1/4 cup diced ham
6 cups water
5 chicken bouillon cubes
5 beef bouillon cubes
1/2 cup green pepper, cut into 1/2" pieces
1 can 16 oz tomatoes, diced
2 teaspoons salt
4 oz tripe, cooked and julienned
1 cup cooked rice
Heat margarine in a large saucepan. Add onions, leeks, celery and ham. Sauté, stirring, until vegetables are tender. Add water and bouillon cubes and cook until bouillon cubes are dissolved. Add remaining ingredients and simmer for 5 minutes.
Heat margarine in a large saucepan. Add onions, leeks, celery and ham. Sauté, stirring, until vegetables are tender. Add water and bouillon cubes and cook until bouillon cubes are dissolved. Add remaining ingredients and simmer for 5 minutes.
Plantain and Corn Stew
from Boma, Animal Kingdom Lodge
Yield - 8 servings
2 quarts Mushroom stock
1 pound Sweet potato, diced chunky
2 Carrots, diced chunky
1 small Onion, diced chunky
2 cups Corn kernels
1 small Red bell pepper, diced chunky
2 cups Plantains, diced chunky
1 tsp Red crushed pepper
1 small Jalapeno, sliced
½ cup Sugar
¼ cup Parsley, chopped
1 cup Soy sauce
¼ cup Ginger, chopped fine/puree
1 tsp Ground turmeric, toasted
1 tsp Ground coriander, toasted
½ cup Flour
½ cup Butter
Heat mushroom stock, soy sauce, ginger, sugar, and crushed pepper. Melt butter and stir in flour to make a roux. Add and let simmer until stock thickens. Add red bell pepper, potato, onion, corn, and plantain. Let cook until vegetables are ¾ done. Add parsley and jalapeno. Adjust seasoning.
Plantain and Corn Stew Version II
from Boma, Animal Kingdom Lodge
Yield - 8 servings
2 cups Coconut Milk
2 cups V-8 Juice
2 cups Sweet Potato, diced chunky
2 Carrots, diced chunky
1 small Onion, diced chunky
2 cups Corn Kernels
1 small Red Bell Pepper, diced chunky
2 cups Plantains, diced chunky
1 t. Red Crushed Pepper
1 small Jalapeno, sliced
2/3 cup Sugar
¼ cup Parsley, chopped
1 cup Soy Sauce
¼ cup Ginger, chopped fine/puree
1 t. Ground Turmeric, toasted
1 t. Ground Coriander, toasted
1 cup Cornstarch
½ cup Water
Heat coconut milk and V-8 Juice, soy sauce, ginger, sugar, and crushed pepper. Mix cornstarch and water together to make a slurry. Add and let simmer until stock thickens.
Add red bell pepper, potato, onion, corn, and plantain**. Let cook until vegetables are ¾ done. Add parsley and jalapeno. Adjust seasoning.
**If you are using frozen plantains, add last when you are ready to serve.
Portabello Cappuccino Bisque
Napa Rose Restaurant, Disneyland, (Chef Andrew Sutton) (also in Delicious Disney)
Serves six.
* Can be prepared the day before.
1 TB. Butter
½ C Sliced shallots
1 C Sliced Portabello Mushrooms (Gills removed)
2 C Sliced White Mushrooms
½ C Medium dry Sherry (Amontillado)
1 qt Heavy Cream
1 C Veal Demi-glace (from your local Gourmet Market)
1 bunch Thyme stems
2 ea. Bay leaf
1 tsp. Lemon juice
Salt
Pepper
Sauté shallot in melted butter until translucent. Add Portobella Mushrooms and White Mushrooms and continue to sauté until they "throw their water" (the liquid inside of the mushroom) approximately 7-10 minutes. Add Sherry and reduce by half, Demi-glace, Cream and all herbs. Simmer for 25 minutes strain, chill and reserve. Heat when you are ready to serve your guest.
Garnish Soup with:
1 C Julienned Portabellas (Stems and Gills Removed and then sautéed to tender)
½ C Thinly slice scallions lightly sautéed greens and whites
2Tb. Freshly Chopped Thyme
1 TB Freshly Chopped Sage
2 TB Brandied Froth
To serve: Sauté Scallions in a little oil add the Strained Soup and bring to a boil.
Add chopped thyme. Adjust seasoning with salt, cracked black pepper and 1 tsp. lemon juice.
Warm Six Coffee Cups up and place the slice and sautéed Portobella Mushrooms in the bottom of the Coffee cup. Add the HOT soup and Top with the Brandied Froth.
Brandied Thyme Froth for the top:
1 C Cold Heavy whipping Cream
2 TB Chopped Fresh Thyme
½ tsp. Salt
¼ tsp. Black Pepper
2 TB Brandy or Cognac
Place all ingredients in mixing bowl and whip up to a soft peak.
Potato Bacon Soup
from Boma, Animal Kingdom Lodge
Yield - 6 servings
8 oz Chicken stock
8 oz Heavy cream
8 oz milk
8 oz White wine
2 oz onions
10 oz Russet potatoes, blanched
3 oz Bacon bits, save grease
½ tsp Nutmeg
2 oz Flour
2 oz Bacon fat
Caramelize onions in rendered bacon fat. Add flour to make a roux. Cook until golden brown. Reduce wine by half and add to stock. Incorporate stock and cream to roux. Burr-mix (puree) the soup until it is smooth and has a creamy consistency. Adjust seasonings along with salt and pepper. Prepare service, add bacon and garnish with scallions.
Potato & Leek Soup
from Rose & Crown, Epcot
3 potatoes
3 cups onion, diced
3 cups leeks, diced
1 tablespoon butter
1 quart heavy crème
salt and pepper to taste
Bake the potatoes in a 375ºF. for 50 minutes. Sauté onions and leeks in butter on low heat until clear. Add heavy crème. Once potatoes are done, scoop the center out with a spoon. Once the heavy crème comes to a simmer, add the potatoes you scooped out. Let simmer for ten minutes, then pull off stove and puree the soup in a blender. Next, strain through a china cap. Taste and season with salt and pepper.
Cook’s note: You must cool as soon as possible. If you cook the soup too long after adding potatoes, the soup will come out brown.
Version 2:
Makes 1 gallon, 16 8-ounce portions
6 potatoes
4 quarts heavy cream
1 onion, diced
2 bunches leeks, white parts only, cut up
1/4 cup butter
salt and pepper to taste
Cut up potatoes and cover with water to keep from turning brown. Wash the leeks (white part only). In a heavy pot, melt the butter, then add onion and leeks. Cook 5-10 minutes. Add potatoes and cream, simmer until potatoes are soft. When potatoes are done, puree with hand blender until smooth. Season with salt and pepper to taste.
Prince Edward Island Mussel “Chowder”
LeCellier Steakhouse, Epcot
Yields 1 portion
1 tablespoon 100% olive oil
1/8 cup apple wood smoked bacon, small dice
½ each shallot, peeled and sliced
1 small clove garlic, finely minced
¼ cup russet potatoes, small dice, blanched
½ cup heavy cream
1 teaspoon fresh cilantro, rough chop
½ pound Prince Edward Island Mussels, washed and scrubbed, beards removed
Fresh ground black pepper to taste
Kosher salt to taste
Begin the dish by preparing all of the ingredients and set aside.
Place a medium sized sauté pan over medium heat and add the olive oil.
Into the hot oil, place the bacon and cook for 5-7 minutes or until bacon fat is rendered and it becomes crispy. Add the garlic and shallots and continue to sauté for 2 minutes.
When the shallots start to become translucent add the potatoes, heavy cream, cilantro, and mussels. Toss all together to blend then cover with a lid or another pan to steam the mussels for about 4-5 minutes (or until all of the mussels open).
Season with the black pepper and kosher salt.
When desired seasoning is obtained, pour into a large soup bowl or pasta dish for service and enjoy!
Pumpkin Cheese Soup
from Boma, Animal Kingdom Lodge
Yield: 6 servings
2 pounds Pumpkin Puree, canned or 2 pounds Pumpkin Puree, fresh roasted and pureed
2 quarts Vegetable Stock or Chicken Stock
2 cups Diced Onions
1 cup Diced Celery
1 cup Diced Carrots
1 cup Honey
1 Tbsp Chopped Garlic
¼ tbsp Nutmeg
¼ tbsp Cinnamon
¼ tbsp cloves
Salt, To Taste
1 pound Sliced American Cheese
1 quart Heavy Cream
Add all ingredients in a saucepan except for the cheese. Cook slowly over medium heat for 30 minutes. Using a hand blender, puree soup until smooth. Slowly add the American cheese until melted. Add heavy cream and simmer for 10 minutes. Garnish with spicy croutons, toasted pumpkin seeds, or cinnamon spiced whipped cream.
Roasted Corn Soup
Jiko, Animal Kingdom Lodge
Yield: 10 servings
Kernels from 5 ears of corn, roasted (see recipe below)
1/2 teaspoon Kosher Salt
1 dash Fresh Ground Black Pepper
2 quarts Corn Stock (see recipe below)
1/4 cup Risotto Rice
Method
1. Place the shucked and roasted corn kernels into a stainless steel stockpot and season with the kosher salt and the fresh ground black pepper.
2. Add in the corn stock and the risotto rice and bring to a quick boil.
3. Lower the heat and let the soup simmer until the rice is soft.
4. Burmix very well and strain if you wish.
5. Strain the soup through a small whole Chinese cap and adjust seasoning.
6. Chill and reserve.
Corn Kernels, Roasted
Yield: 10 servings
5 each Corn Cobs, shucked
1/2 teaspoon Kosher Salt
1 dash Fresh Ground Black Pepper
1 teaspoon Olive Oil
Method
1. Mix the shucked corn with the kosher salt, fresh ground black pepper and olive oil and lay them out loosely on a parchment paper lined sheet pan.
2. Place the sheet pans into the brick oven at 500 plus degrees Fahrenheit and roast them until golden
3. Let the corn chill on the sheet pan.
4. When cold, remove and place in cooler for further use.
Corn Stock
Yield: 10 servings
5 each Corn, shucked, cob only
1 tablespoon Butter
1/2 tablespoon Brown Sugar
1/2 tablespoon Kosher Salt
1 gallon Water
Method
1. Place all the shucked cobs into a stainless steel stockpot, add in the butter, sugar and kosher salt and fill up with water.
2. Bring the whole to a quick boil and then simmer for about one hour.
3. Strain through a Chinese cap, chill and reserve for further use.
Roast Garlic and Gruyere Cream Soup
Victoria & Albert's, Grand Floridian Resort & Spa
1/8 cup olive oil
10 cloves of garlic
1 small onion, chopped
3 stalks of celery
1 bottom part of leek, chopped
4 cups of chicken broth
1 bottle of dark beer (6 oz.)
1 cup of heavy cream
1 cup of grated Gruyere cheese
salt & pepper to taste
Brown garlic in olive oil, add onions, celery and leeks and sauté until tender. Add chicken broth, bring to boil. Reduce heat, add beer and heavy cream. Puree and add cheese. Strain and adjust seasoning with salt and pepper.
Ruben Soup
Olivia's, Old Key West Resort
Serves 10
7/8 lb corned beef, diced
1+1/3 qt chicken stock
2+1/4 oz carrots, diced
3 oz celery, diced
3+3/4 oz onion, diced
6+3/4 oz Swiss cheese
3+3/4 oz sauerkraut, chopped
3 oz roux*
salt and pepper to taste
GARNISH
Rye bread, toasted and cut into points
Heat corned beef in pot. Add chicken stock. Bring to a boil 1-1.5 hours or until corned beef is tender. Add carrots, celery and onions. Boil 10-15 minutes. Add roux. Reduce to simmer 10-15 minutes. Stir constantly while slowly adding Swiss cheese. Mix well. Add sauerkraut. Add salt and pepper to taste. Garnish with rye toast points.
*Roux
1+2/3 lb butter
1+3/4 lb all-purpose flour
In saucepot, melt butter. Slowly add flour, stirring constantly to avoid lumps. Cook 10-20 minutes (med low heat). Roux should be smooth with almond aroma. Quickly remove from heat.
Safari Soup
from The Rainforest Café
serves 4
1 Tbl olive oil
2 Tbl vegetable oil
1 lb Italian sausage - casing removed, lightly sauteed and drained
1 c partly cooked pasta - any shape
4 medium garlic cloves, crushed
1/3 c diced onions
1 c sliced carrots
½ c chopped celery
3 c diced eggplant - skinned (unless skins are very thin and tender)
16 c water
1 (28 oz.) can crushed tomatoes
1/3 c mixed dried beans (Romano, kidney, fava, pinto, cranberry, etc.)
1½ Tbl salt (to taste)
3 Tbl sugar (to taste)
1 tsp pepper
¾ tsp garlic powder
1 bay leaf
1 tsp basil
¼ tsp celery seed
2 Tbl minced fresh parsley
2 Tbl minced fresh coriander
¼ tsp dry chile pepper
2 Tbl balsamic vinegar
Lightly grease stock pot bottom to prevent beans from sticking. Brown sausage and drain. Saute or sweat vegetables (garlic, onions, carrots, celery, eggplant) in olive oil until softened. Add water, sausage, tomatoes, salt, sugar, pepper, garlic powder, basil, celery seed, coriander, parsley, chile pepper, balsamic vinegar. Simmer 2 to 3 hours (until beans are soft). Adjust seasonings. Add pasta a few minutes before serving.
Seafood Gumbo
from Boma, Animal Kingdom Lodge
Yield: 8 servings
2 cups Clam Juice
2 cups #10 Diced Tomatoes, drain half
1 cup Fish Stock (made from 1 cup water and 2 t. fish base)
½ cup Onions, diced
½ cup Celery, diced
¼ cup Red Bell Peppers, diced
¼ cup Green Bell Peppers, diced
¼ cup Okra, diced
2 cups Shrimp (31/35), peeled and deveined
2 cups Scallops (81/85), diced
½ cup Sausage (spiced), diced
½ teaspoon Oregano, chopped
½ teaspoon Basil Leaves, chopped
½ teaspoon Granulated Garlic
½ teaspoon Thyme, chopped fine
1 each Bay Leaf
½ teaspoon Gumbo File
Cayenne Pepper to taste
Roux (1/3 cup butter and 2/3 cup flour)
1. Make a brown roux (toast flour until a dark color.)
2. Add clam juice, tomatoes, fish stock, and all the spices. Let simmer until thick and hot.
3. Add vegetables and continue to simmer until vegetables are half done.
4. Add the rest of the ingredients and cook until seafood is done. (Do not overcook the seafood.)
Smoked Tomato Bisque
from Boma, Animal Kingdom Lodge
Yield: 8 servings
2 pounds Diced Canned Tomatoes, smoked
1 pound Tomato Puree
2 ½ cups Chicken Stock
1 quart Heavy Cream
2 T. Granulated Garlic
2 T. Thyme, chopped
¾ cup Sugar
½ cup Hot Sauce (liquid such as Tabasco)
2 pounds Gourmet Tomatoes, smoked
Salt and Pepper
Roux
4 ounces Butter
4 ounces Flour
Smoke all the tomatoes for approximately 2 hours.
In a pot, heat the chicken stock, garlic, thyme, sugar, hot sauce, and tomatoes. Puree the soup until smooth (using a hand blender.) Add heavy cream, roux, and simmer. Adjust seasoning if necessary.
Smoked Tomato Bisque
Chef Mickey’s, Contemporary Resort
Yield: 1 gallon
1 1/2 Quart (6 cups) Vegetable Stock
8 oz Tomato Paste
6 large beef steak tomatoes (Smoked)
15 oz canned Tomatoes (Diced)
2 tablespoons Granulated Garlic
1 tablespoon Thyme
1/2 cup Sugar
2 tablespoons Hot Sauce
1 1/2 quart (6 cups) Heavy Cream
1/4 cup Cornstarch Slurry
Dried flat leaf Parsley for garnish
In a medium pot heat vegetable stock. Add tomato paste, diced tomatoes, and smoked tomatoes. Blend with immersion blender. Add Garlic, Thyme, Sugar and Hot Sauce. Finish with Heavy Cream and tighten with Cornstarch Slurry. Serve and garnish with parsley.
Smoky Portobello Mushroom Soup
from Artist Point, Wilderness Lodge
Yield: 64 ounces; 8 servings
6 each Medium Portobello Mushrooms
3 each Medium Smoked Portobello Mushrooms (see instructions)
1/2 cup Sweet onions
1/2 cup Chardonnay
1 1/4 Qts. Heavy Cream
24 oz. Chicken broth
1 1/2 Tbsp Garlic, chopped
1 1/4 cup White Roux (equal parts of butter & flour; cook slowly over low heat)
To taste Salt & pepper, Croutons (see recipe), chive oil (see recipe), roasted shitake mushrooms (see recipe), chives cut for garnish
1. Clean the Portobello’s by wiping them with a damp towel (do not wash!) Remove the mushroom gills (slats on the underside to the caps.)
2. Sauté the onions lightly (to sweat.)
3. Add the unsmoked Mushrooms to the onions.
4. Add the garlic when the mushrooms are almost cooked.
5. Add the smoked mushrooms.
6. Add the Chardonnay and reduce by half.
7. Add the chicken broth and bring to a simmer.
8. Place in a blender or food processor in batches.
9. Add the heavy cream slowly and continue to blend.
10. Season to taste.
11. Place the mixture back into the pot.
12. Add the Roux and let simmer for 20 minutes.
13. Serve hot and garnish with croutons and roasted shitake mushrooms, a dollop of sour cream, drizzle with chive old and cut chives.
Smoking Portobello mushrooms
In a home smoker, place thick slices of Portobello mushrooms on the rack and cold smoke for one hour
*we use oak chips for our smoker.
Or soak wood chips overnight. Place them in a foil pan (or you can make a foil pouch with holes on top). Preheat one side of the gas grill. Once heated, turn down one side & place foil pan/pouch on the lava rocks. Place what you want smoked on the cold side of the grill, close the lid & wait.
Croutons
1. Pre-heat the oven to 325-350 Fahrenheit
2. Cut 6 slices of your favorite bread into 3/4" squares.
3. Toss in a bowl with 1/4 cup melted butter.
4. Place on a baking sheet and season with salt and pepper to taste.
5. Bake at 325-350 Fahrenheit until brown.
Chive Oil
1. Place 1 cup of light olive oil in a blender and add to that 1 cup of chives
2. Blend for 30 seconds and let rest for 1 hour
3. Strain through a fine sieve
Roasted Shitake Mushrooms
1. Thinly slice 2 cups of Shitake Mushrooms.
2. Toss with 2 Tablespoons of Olive Oil and a little salt and pepper.
3. Place on a baking sheet and roast in the oven at 375 Fahrenheit until crispy and golden brown.
4. Cool and set aside.
Sour Cream
1. Place a little sour cream in a bowl and whip it up by hand until smooth.
2. Set aside.
Sopa De Elote (Corn Chowder)
San Angel Inn, Epcot
Yield: 6 servings
1 ½ lbs. Corn (off the cob)
3 oz. Flour
4 oz. Onions, Diced
3 oz. Poblano Pepper, skinned seeded & diced
4 oz Butter
1 ½ qt. Half & half
½ oz. Garlic, diced
Salt to Taste
In a medium size pot, melt butter over medium heat and slowly add the flour. Then add the garlic and the diced onions.
When blended together, add only 1qt. of the half & half, and 1 lb. of the corn. When the mixture thickens, add the remaining corn and half & half, salt to taste. Then add the Poblano Peppers.
Online Note: The corn chowder seemed smoother at San Angel Inn- maybe next time I will throw it in the food processor for a few whirls. My family really like it... and we can't believe there is no cheese in this soup! A little 'chunky', but still very good.
Soupe a L'Oignon Gratinee
(Bistro de Paris, Epcot)
Serves 4 to 6
1½ pounds yellow onions, minced
10 tablespoons unsalted butter
2 tablespoons flour
2½ quarts chicken broth
1½ teaspoons salt
½ teaspoon pepper
2 sprigs fresh thyme or 2 teaspoons dried
2 sprigs fresh parsley or 1 tablespoon dried
2 dried bay leaves
½ pound French bread
9 ounces Gruyere cheese, grated
In a large pot, sauté the onions in the butter over medium heat until brown, but not burned. Sprinkle with flour and stir a few times to form a roux. Gradually add 2½ quarts of chicken broth, then the salt, pepper, and herbs. Cook over low heat for 40 minutes. Meanwhile, cut the bread into ½-inch slices and lightly dry them in a 250 degree oven. When the soup is done, discard the sprigs and bay leaves. Place the bread in 4 to 6 individual ovenproof soup bowls or 1 large soup tureen. Ladle the stock over the bread and cover with cheese. Place the bowl(s) in a 450 degree oven and cook a few minutes until the cheese is melted and a golden color.
Cooks Note: This is the corrected recipe.
Southwestern Chicken Soup
Whispering Canyon Cafe, Wilderness Lodge
Yield: 8 Servings
1/4 lb Celery, diced
1/8 lb Red Bell Pepper, diced
1/4 lb Yellow Onion, diced
4 Ears Corn, fresh, off the cob
1/4 lb Unsalted Butter
1/4 Oz Garlic, chopped
7/8 lb Breakfast Potatoes
1 1/8 lb Roasted Whole Chicken, skin and bones removed, diced
1/4 Gallon Milk
3/8 lb Flour
1/8 Oz Chicken Base
3/8 Tbsp Tabasco Sauce
To taste Fresh Ground Black Pepper
1/16 Oz Flour Tortillas, julienned into 1/8” wide strips
1/16 Oz Corn Tortillas, julienned into 1/8” wide strips
To taste Cumin
To taste Cayenne Pepper
To taste Salt
Add Butter to a soup pot and add Celery, Red Pepper, Yellow Onions, Garlic, and Chicken Base. Sweat vegetables lightly. Add the Chicken. Add in flour to make a roux. Then add milk and adjust the seasonings with Tabasco and Pepper. The soup should not need salt.
For garnish, cut the Flour and Corn Tortillas into 1/8” wide strips and fry until golden. Season with Cumin, Cayenne, and Salt. Then place on top of the soup before serving.
Spiced Lentil Soup
Boma, AKL
Yield: 6 servings
1/2 cup Lentils
1 quart Chicken Stock or Vegetable Stock
1 t. Black Mustard Seeds
3 cloves Garlic, crushed
1 T. Curry Powder
1 each Dried Chili
1 T. Garam Marsala
6 ounces Tomatoes, diced
1 ounce Cilantro, chopped
Heat oil and mustard seeds. When the seeds start to crackle, add garlic, curry powder, garam marsala, and dried chili. Saute for a little bit. Add diced tomatoes and chicken stock. Let boil and add lentils. Cook lentils until tender. Finish with chopped cilantro. Adjust seasonings.
Spicy African Soup
from House of Blues, Downtown Disney
Yield: 20 servings
1 1/2 ounce olive oil
3 cloves garlic, minced
1 1/4 pounds onions, chopped into 1/4-inch dice
3 stalks celery
2 pounds chicken breast, diced
20 ounces stewed tomatoes, diced
1 1/2 tablespoons chicken base
7 teaspoons bulgur wheat
2 teaspoons minced parsley
1 teaspoon finely ground black pepper
2 teaspoons kosher salt
1/4 teaspoon ground cloves
1 cinnamon stick
3 bay leaves
1/4 teaspoon cayenne pepper
1. Heat oil in 2-gallon stockpot on high heat. Add garlic, onions, celery and chicken. Cook until chicken is done and vegetables are tender.
2. Add tomatoes, water and chicken base. Bring to a boil. Add everything else except the parsley, salt and pepper.
3. Lower the temperature and simmer for 20 minutes until bulgur wheat thickens. Add salt, pepper and chopped parsley. Remove from heat and serve.
Spicy Vegetable Stew
from Spoodles, Boardwalk Resort (signature dish)
Serves 4
1 bunch broccoli rabe, cleaned and blanched (or 1 bunch broccoli florets)
1/2 lb. small red bliss potatoes, blanched and wedged
1 head garlic, roasted and halved
7 tbsp. olive oil
1 small eggplant, diced large
1/2 tsp. crushed red pepper flakes
1 tsp. kosher salt
1/4 tsp. ground black pepper
4 tbsp. dry white wine
1 1/2 cups canned Italian whole peeled tomatoes
3 1/2 oz. goat cheese, crumbled or sliced
Prepare vegetables as directed. (To roast garlic, place in small baking pan, drizzle with 1 tablespoon of olive oil, and bake for 1 hour at 350 degrees. To blanch, place broccoli in boiling water for 3 to 4 minutes and potatoes for 10 to 12 minutes. ) Set all aside. In a large sauté pan, heat the remaining olive oil over medium-high heat for 1 minute. Add the eggplant and cook until slightly browned, then add broccoli rabe, potatoes, garlic, red pepper flakes, salt and pepper. Sauté for 2 minutes, then add wine and cook for just 1 minute. Add tomatoes and cook a couple more minutes, until it is not too thin or watery. Serve in bowls, topped with goat cheese.
Storytellers Cafe Corn Chowder
Grand Californian Hotel, Disneyland, (Cooking with Mickey and the Disney Chefs & Chef Ralph Stuhlmuelle version in brackets)
Yield 4 – 8 servings
4 ears fresh corn (or 10 oz)
2 slices diced bacon
1 tablespoon diced onion
1 teaspoon chopped garlic
4 ounces diced Yukon gold potatoes (1 potato)
4 cups chicken stock (another version has 8 oz)
6 tablespoons butter (or 4 Tbsp in other version)
6 tablespoons flour (or 4 Tbsp in other version)
2 cups heavy cream (2 ounces in other version)
1 cup pulled, cooked chicken meat (6 ounces)
2 slices bacon for garnish
2 teaspoon chopped cilantro leaves (garnish) (1 tsp)
Kosher salt and black pepper, to taste
Hot Sauce to taste
Preheat the oven to 350°F. To roast corn, put whole ears in their husks into preheated oven for 25 minutes. Cool briefly, then peel back the husks and cut the kernels off the cob; set aside. Sauté diced bacon. Drain all but one tablespoon of the fat and add onion and garlic and sauté until transparent but not browned. Add the roasted corn, potato, and chicken stock. Bring to a simmer
Meanwhile, in a separate sauté pan, melt butter over medium heat. Add flour, incorporating with a wire whip until the mixture is smooth. Cook 3 to 4 minutes, stirring, until mixture begins to loosen slightly. Let cool.
Add the cooled butter/flour mixture to the simmering broth, incorporating with a whisk. Stir often to keep from sticking to the bottom of pan. Simmer 30 to 40 minutes.
Add the cream and pulled chicken meat and simmer for another 10 minutes.
Meanwhile, cook the bacon for garnish until crisp. Drain and chopped into small pieces; set aside. Add salt, pepper, and hot sauce, to taste. Ladle into bowls and top with garnish of bacon and cilantro.
Version 2: Sauté 1/2 of the diced bacon. When it is done, drain the fat, then add the garlic, onion and sauté until transparent, but not brown. Add the roasted corn and chicken stock.
Bring the soup to a low boil. In a separate sauté pan, prepare a roux combining equal parts of melted butter and flour. First, melt 4 tablespoons butter in the hot pan, then add 4 tablespoons flour using a wire whip until the mixture is smooth. Let roux cook until the moisture is cooked out. Allow roux to cool on stovetop.
Meanwhile, let the soup boil on low heat for 1/2 hour. Then add the cooled roux into the soup use a wire whip to incorporate the roux into the soup. After the roux is completely incorporated, constantly stir soup to keep from burning or roux from sticking to bottom of pan.
Add the cream, pulled chicken meat and diced potato. Let simmer for 1/2 hour.
Meanwhile, cook the remaining bacon until crisp. Drain grease and chop into small pieces. Place in separate container.
Take cilantro bunches and wash. Dry cilantro. Chop cilantro with no stems (very small pieces.) Place in separate container. As soup is done simmering, add kosher salt and black pepper to taste.
Place finished soup in hot soup bowls. Top with garnish of bacon and cilantro right in the center of bowl.
Strawberry Soup (very good)
from the 1900 Park Fare, Grand Floridian (also in Delicious Disney)
2 1/2 lb strawberries (frozen variety, thaw with juice)
16 ounces heavy cream
2 oz. sour cream
3 oz. plain yogurt
1. Mix first four ingredients.
2. Beat slowly until well mixed and a smooth consistency.
3. Chill; shake well before serving.
4. Add fresh strawberries as garnish.
Super Corn Soup
Boma, Animal Kingdom Lodge
In a 4-quart saucepan:
Sauté:
1 cup Yellow Onions, finely chopped, in 2 oz. Butter until soft but not brown.
Add 1 cup Fresh Tomatoes, cut in 1/2-inch pieces. Simmer for about 3 minutes.
Add:
2 cups Canned Kernel Corn
2 cups Cream-style Canned Corn
1 can Evaporated Milk
3 cups Chicken Stock (or use water and 3 chicken-bouillon cubes)
1 Tbs. Salt
1 tsp. Coarse Black Pepper
Simmer gently covered for 15 minutes.
Serve piping hot with crackers.
Taco Soup
Old Key West Resort
22 oz. (1 3/8 lb) ground beef
6 oz. salsa
1 large onion, diced
1 medium red bell pepper, diced
4 1/2 t. chili powder
1 1/2 t. cumin
1 1/2 t. cayenne pepper
1/2 t. salt
1 1/2 oz. cornstarch
1 1/8 qt. chicken broth
1 1/2 lb. red kidney beans, cooked, pureed (or refried beans)
Garnish
corn chips
grated cheddar cheese
Brown ground beef in soup pot. Drain fat. Combine beef, onion and red pepper. Add chicken broth and spices. Bring to a boil. Add kidney beans and salsa. Bring to a boil. Reduce to simmer 10-15 minutes. Slowly add cornstarch to thicken enough to float cheese and chip garnish. Adjust seasonings to taste.
Thai Noodle Bowl
Hollywood Brown Derby, Disney-MGM Studios (also in Delicious Disney)
Serves 4
1 lb. yellow Thai noodles
3 tbsp vegetable oil
1 lb. firm tofu, well dried
1/4 cup shredded coconut meat
2 baby bok choy, cut in half
1 cup fresh, sliced shiitake mushrooms
1 cup fresh snow peas
3 cups miso broth (see above)
3 to 5 tbsp red curry paste (to taste)
1/4 cup minced scallions
1 stalk lemongrass (optional garnish)
6 oz. miso broth (recipe below)
Cook the Thai noodles in boiling water until tender, drain, and set aside. Heat the oil in a large skillet. Dredge the tofu in the coconut and place in the hot oil, cooking both sides until golden brown. Drain the tofu on paper towels. Wipe the skillet out with a paper towel, then add the bok choy, mushrooms, and snow peas. Sauté over medium heat until the vegetables are softened. Deglaze with the miso broth. Add the curry and stir until well blended. Add the noodles, tossing until they are blended and hot. Transfer to serving dishes and top with the scallions and tofu. If you like, garnish with lemongrass.
Miso Broth
4 cups water
6 tbsp tomato juice
2 Tbsp. red miso paste (or normal miso paste)
1/2 jalapeno, rough chopped
1 tbsp soy sauce
1 tbsp rice wine vinegar
1/2 tsp chopped lemongrass
1/2 tsp chopped garlic
1/2 tsp peeled, chopped gingerroot
1/2 tsp sesame oil
1/8 jalapeno, seeded and chopped
Place all ingredients in a pot and bring to a slow simmer for one hour. Strain and serve.
Three Bean Gumbo with Sausage
from Boma, Animal Kingdom Lodge
Yield: 8 servings
½ cup Kidney beans, soaked overnight
½ cup Black-eyed peas, soaked overnight
½ cup Pinto beans, soaked overnight
1 quart Chicken stock
1 quart Beef stock
1 each Green bell pepper, diced
1 each Red bell pepper, diced
1 small Red Bermuda onion, diced
1 small Spanish onion, diced
½ cup Okra, sliced
1 – 8 ounce can Diced tomatoes
2 T. Granulated garlic
1 t. Thyme
1 ounce Basil
1 t. Worcestershire sauce
2 t. Cajun seasoning
½ t. Cayenne pepper
½ pound Sausage, sliced
1 each Bay leaf
Roux (1/2 cup flour and ½ cup butter)
Cook the beans with water. Heat chicken and beef stocks. Add tomatoes, Worcestershire Sauce, basil, Cajun Seasoning, thyme, and garlic. Let boil for 15 minutes. Add roux and continue cooking for 20 minutes (until thick.) Add pre-cooked beans and the rest of the ingredients. Let simmer until veggies are tender
Thuthuntshwane Soup -
from Boma, Flavors of Africa, Animal Kingdom Lodge
2 tablespoons Cornstarch
1 ounce olive oil
1/2 cup diced onion (I used white)
1 lb button mushrooms
1 tbsp dried Porcini mushroom powder
1/2 gallon water
3/4 ounce vegetable base
2 cloves garlic, finely chopped
3/4 ounce fresh basil
salt & pepper to taste
1. Sauté diced onions with olive oil until translucent. Add button mushrooms, dry porcini mushroom powder, water, vegetable base, fresh garlic, and seasoning.
2. Cook for 20 minutes. Remove stems from basil. Add basil leaves at the end. Then puree with an immersion blender.
3. Bring back to a boil. Combine the cornstarch with 2 tablespoons of cold water. Stir and add to the boiling soup while whisking continuously.
4. Adjust seasoning if needed
Tomato Basil and Gin Soup (Granny's Soup)
Raglan Road Restaurant, Pleasure Island (from Chef Kevin Dundon)
Serves 4 - 6
2 1/2 Tbsp. Olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
2 1/4 pound (1 Kilo) ripe plum tomatoes, halved
2 fluid ounces (1/4 cup) gin or poitin*
3 cups kitchen garden vegetable stock (see below) or water
Pinch light muscovado sugar (optional)
1 cup cream
salt and freshly ground black pepper
Crème fraiche and snipped fresh basil or chives to garnish
Heat the olive oil in a large pan over medium-high heat. Add the onion and garlic and sauté for a few minutes until golden. Add the tomatoes and continued to sauté for another five minutes or so until well heated through and just beginning to break down.
Pour the gin into the pan and allow to reduce by half, stirring occasionally. Stir in the vegetable stock or water and allow to reduce by half again. Blitz with a hand blender to a smooth purée. Season to taste and add the sugar if you think the soup needs it.
To serve: add the cream to the soup and allowed to warm through. Season to taste and ladle into warmed serving bowls. Garnish each bowl with a small dollop of crème fraiche and a sprinkling of basil or chives.
* Poitin is a traditional Irish spirit that is made from potatoes. It is now sold under a number of commercial brands and really does have a unique flavor. The Irish version is made with Poitin.
Tomato Basil Cream Soup
Grand Floridian
8 each plum tomatoes, chopped
1 small onion, chopped
2 cloves garlic, minced
1 stalk celery, chopped
1 medium carrot, chopped
1 teaspoon dry oregano
1 teaspoon dry basil
1 teaspoon dry thyme
1/4 cup white wine
3 cups heavy cream
Sauté first 8 ingredients in medium size sauce pot for about 8 minutes. Deglaze with white wine. Simmer for 5 more minutes. Add cream and simmer for 20-30 minutes. Remove from heat. Puree mixture with emulsion blender or in food processor. Strain through fine strain. Season with salt and pepper.
Tomato Bisque
Cape May Cafe Clambake, Beach Club
4 cans Plum Tomatoes-16 ounces
8 ounces Diced Celery
8 ounces. Diced Onions
8 ounces Diced Carrots
1 quart Heated Heavy Cream
2 ounces Chopped Fresh Basil
To taste Salt and White Pepper
6 ounces Tomato Paste
1. Drain liquid from tomatoes and set aside. Place Plum Tomatoes on a sheet pan and roast in the oven for 20-30 minutes on 350°F. Sauté onions, celery and carrots in stockpot and cook until translucent. Add roasted tomatoes, juice and tomato paste.
Cook for 30-40 minutes. Puree mixture. Add warm cream. Finish with salt and pepper to taste. Add fresh chopped basil at the end.
Tomato Bisque
Sunshine Seasons, The Land, Epcot
1 tablespoon butter
1 large onion diced
1 clove garlic, crushed
3 cans of diced tomatoes
1 tablespoon sugar
1 teaspoon dried basil or 1 tablespoon fresh basil
1/4 cup chicken broth
8 cups of water
cornstarch
pepper to taste
salt to taste
1/4 cup heavy cream
In a large soup pot, Melt butter. Sauté onion, tomatoes, garlic, sugar and basil and blend until smooth. Add chicken broth and water. If needed, make a corn starch and water slurry to thicken soup. Season to taste with salt and pepper. Add heavy cream.
Tortilla Soup
from Wolfgang Puck Cafe, Downtown Disney
Serves 6
2 ears of fresh corn, husks removed
4 or 5 large garlic cloves, peeled
1 small onion (about 2 ounces), peeled, trimmed, and quartered
1 small jalapeño pepper, trimmed and seeded
2 tablespoons corn oil
2 corn tortillas, cut into 1-inch squares
2 large ripe tomatoes (1 pound), peeled, seeded, and coarsely chopped
2 tablespoons tomato paste
2 teaspoons ground cumin
2 quarts homemade Chicken Stock (see separate recipe) or store-bought, heated
Kosher salt and freshly ground black pepper
Garnish:
2 corn tortillas
1 ripe avocado
1 large chicken breast, cooked, boned, and skinned
1/2 cup grated Cheddar cheese
1/4 cup chopped fresh cilantro leaves
1. Using a large knife, carefully scrape the kernels off the corn cobs and set aside, reserving the cobs.
2. Using a food processor fitted with the steel blade, coarsely chop the garlic, onion, jalapeño pepper, and the corn kernels. Reserve.
3. Make the soup: In a large stockpot, heat the oil. Add the squares of tortillas and cook over low heat until they are slightly crisp. Stir in the chopped vegetables and simmer just until the vegetables are coated with the oil. Do not brown.
4. Add the tomatoes, the tomato paste, and 2 teaspoons of the cumin and continue to simmer for about 10 minutes to maximize the flavor. Slowly pour in the stock, add the corn cobs, and cook over low heat until the soup is reduced by one third.
5. Discard the corn cobs and purée the soup in batches, in a blender or food processor until smooth. At this point, the soup can be passed through a fine strainer if desired. Return to a clean pot and season with salt and pepper.
6. Prepare the garnish: Preheat the oven or toaster oven to 350°F. Cut the tortillas into thin strips and arrange on a small baking tray. Bake until the strips are crisp, 10 to 15 minutes. Peel and dice the avocado. Cut the chicken into thin strips.
To serve, add the chicken and avocado to the soup and reheat over low heat. Ladle the soup into 6 to 8 warm soup bowls and garnish with the baked tortilla strips, Cheddar cheese, and chopped cilantro. Serve immediately.
Vegetable Minestrone Soup
from Tony's Town Square, Magic Kingdom
Yield: 2 Quarts
2-16 oz. Cans whole plum tomatoes
1-16 oz. Can tomato juice
2 cups Zucchini, large dice
½ cup Celery, medium dice
½ cup Onion, medium dice
½ cup Carrot, medium dice
1-16 oz. Can small red beans
1 cup Green cabbage, chopped
2 Tbsp Basil, fresh chopped
1 cup Spinach, fresh, rinsed and chopped
2 tsp. Oregano,dried
2 Tbsp Garlic
4 Tbsp Olive oil
1 Tbsp Salt
1 tsp Pepper
½ lb. Orzo pasta, cooked
Method: Heat pot with olive oil. Sauté celery, onion, carrot, garlic, zucchini, and cabbage until all are tender. Add tomato juice, canned plum tomato, and oregano. Bring to a boil then lower to a simmer. Simmer on low for approximately 30 minutes, 15 minutes into simmer add beans. After the 30-minute simmer add fresh basil and spinach. Simmer for an additional 5 minutes. Season to taste with salt and
pepper. Just before serving add Orzo pasta.
Vegetable Soup
Village Restaurant, Downtown Disney
Yield: 3 quarts
2 quarts water 1 cup cooked red kidney beans
8 chicken bouillon cubes 3/4 cup cooked black eye peas
3/4 cup diced onion 1/2 cup cooked garbanzo (chick peas)
1 cup diced celery 3/4 cup diced fresh tomatoes
1 cup tiny cauliflower pieces 1 teaspoon chopped garlic
1 1/2 cups chopped cabbage 1/4 teaspoon white pepper
3/4 cup diced potatoes Salt to taste
1/2 cup diced carrots
1/2 cup diced green peppers
Combine water, 4 chicken bouillon cubes and all the fresh vegetables in a large saucepot. Bring to a boil, stir and simmer covered for 30 minutes. Add remaining 4 bouillon cubes and rest of the ingredients. Bring to a boil, stir and simmer, covered 15 minutes.
Vegetarian Black Bean Soup
Shutters, Old Port Royale, Caribbean Beach Resort (from Cooking With Mickey and the Disney chefs)
Yield: 6 to 8 servings (2 quarts)
1/3 cup olive oil
2 cups diced yellow onion
1 cup diced green pepper
1 cup diced carrot
1 tablespoon plus 1 teaspoon minced fresh garlic
1 cup diced celery
1 tablespoon cumin powder
Dash of dried oregano
2 teaspoons paprika
3 dashes hot sauce
1 bay leaf
2 sprigs chopped fresh cilantro
1 tablespoon coarse salt
Dash of freshly ground black pepper
1/4 cup tomato paste
2 teaspoons apple cider vinegar
2 cans (15 ounces each) black beans (including liquid)
2 cups water
Heat olive oil in a large saucepan. Add onion, peppers, carrots, garlic, and celery and sauté until vegetables are soft. Add cumin, oregano, paprika, hot sauce, bay leaf, cilantro, salt, and pepper. Add tomato paste, vinegar, black beans, and water. Bring to boil, lower heat, and simmer 20 minutes.
To serve: put the warm Johnnycake into the soup bowl and top with a dollop of sour cream, a squeeze of fresh lime, and fresh cilantro.
Johhnycake (8 - 10 servings)
1/2 cup white cornmeal
1/4 cup all-purpose flour
1 tablespoon sugar
Dash of salt
1/3 cup milk
1/4 cup hot water
Mix dry ingredients together in a bowl. Add milk and water. Lightly grease a nonstick skillet, and drop batter by tablespoons into skillet. Fry until brown on one side, then flip. Johnnycake is =best when eaten immediately, but can keep warm until ready to serve.
Cooks Note: soup is best served the next day, to let flavors meld together. Consistency is close to chili, but the soup can be thinned with tomato juice. Garnish with sour cream, fresh cilantro, and wedge of lime and serve with hot sauce.
Wild Forest Mushroom Chowder (Eatin'n'Drinkin')
Raglan Road, Downtown Disney
Serves 4 – 6
2 teaspoons olive oil
4 ½ oz or 1 ¼ sticks butter, diced (at room temperature)
3/4 cup (5 oz) onion, finely chopped
1 garlic clove, crushed
1 1/4 lb wild mushrooms, chopped (such as chantarelle, oyster and shitake)
½ cup white wine
4 cups vegetable stock (see kitchen garden vegetable stock recipe) or water
2/3 cup cream
salt and freshly ground black pepper
garnish with flat leaf parlsey
Heat a heavy-based pan and add the olive oil and about 2 T of the butter. Once the butter is foaming, add the onion, garlic and mushrooms to the pan and cook slowly for 4 to 5 minutes until tender but not colored. Take out and reserve some of the mushroom mixture to garnish the chowder.
Add the wine to the pan and allow to evaporate until reduced by half, then season to taste with salt and pepper.
Add the vegetable stock or water, stirring to combine and bring to a boil. Reduce the heat and simmer for 15-20 minutes until slightly reduced and all the flavors have had a chance to combine.
Stir the cream into the pan and leave to simmer for another few minutes, then transfer to a food processor and whiz to a puree.
To serve, remove the soup from the heat and whisk in the remaining butter. Season to taste and ladle into warmed serving bowls, then garnish with the reserved mushrooms and torn flat-leaf parsley.
Note: for a real wow factor serve the soup in a brown soda bread container as shown in the picture. Preheat the oven to 350°F and lightly dust the insides of four heatproof serving bowls. Divide one quantity of Kevin's Brown Soda bread into four and drop into the bowls. Then bake for 50 minutes to 1 hour until well risen and golden brown. Leave to cool. Then cut off the tops and scoop out the insides, leaving a layer of bread from the crust before labeling in the soup to serve.
BREADS
Almond Coconut Roll
Papeete Bay Verandah, Polynesian Village Resort (from Cooking with Mickey Around the World 1986)
Yield: 16 rolls
2 Packages Active Dry Yeast
1 Cup Milk -- heated to 120 degrees
1 Teaspoon Salt
1 Teaspoon Sugar
1 Large Egg
2 Tablespoons Vegetable Oil
4 1/2 Cups Bread Flour
2/3 Cup Almond Paste
1 Teaspoon Almond Extract
2/3 Cup Toasted Coconut
Softened Butter
Combine yeast and heated milk in mixer bowl and let stand 5 minutes. Add remaining ingredients, mixing with bread hook during addition.
Continue to mix until well blended. Turn out on a lightly floured surface, cover with a cloth and let rise 30 minutes in a warm place. At the end of 30 minutes, cut dough into 16 equal pieces.
Kneading lightly, shape each into about 2 inch round loaves. Place on a large baking sheet, cover and let rise in a warm place until double in bulk.
With a sharp knife, cut a cross in top of each loaf. Bake at 400 degrees for about 15 minutes or until golden brown. Brush tops with softened butter. Best served hot.
Baking Powder Biscuits
from The Chuckwagon hosted by the State of Oklahoma, Epcot Food and Wine Festival 2007
Equipment: 16 " Dutch oven
6 cups flour
3 tablespoons baking powder
1 1/2 teaspoons kosher salt
1 cup plus 2 tablespoons shortening
2 1/4 cups milk
Mix flour, baking powder and salt. Cut shortening in - stir in milk until dough forms a ball. Flatten out with hands. Cut with 2 inch biscuit cutter. Lightly oil bottom of Dutch oven. Place biscuits in oven. Set oven on hot coals and cover with lid. Cook until golden brown.
Banana Bread
from Boma, Animal Kingdom Lodge
3 (5-inch-by-3-inch-by-2-inch) loaves
1 cup butter
1 1/4 cup sugar
2 eggs
2 1/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3 bananas, mashed
1/2 tsp vanilla extract
1/2 cups buttermilk
Lightly spray the inside of 3 aluminum loaf pans.
In a small mixer bowl fitted with a paddle, cream the butter with sugar. Add the eggs.
Sift the flour, baking powder, baking soda, and salt. Add to the butter mixture. Add the bananas, extract, and buttermilk.
Pour batter equally into each loaf pan. Bake in a 340 F oven for about 30 minutes, or until a skewer comes out clean.
Banana Bread
Parrot Cay, Disney Cruise Line
Yield: 48 breads (for 2 loaves in brackets)
27 lb All purpose flour (1 pound or 4 cups all purpose flour)
33 lb Bananas (1 ¼ lb or 4 small bananas)
20 lb sugar (3/4 lb or 1 ½ cups)
8 lb Sugar (not sure what this is for as you wouldn’t need more sugar in the batter)
16 oz Baking soda (3 ½ tsp.)
8 oz Baking powder (1 ¾ tsp)
2 oz Salt (1/3 tsp)
7 litres Egg (liquid) (1 cup)
4 litres Milk ( optional) (5 fl. Oz)
5 litres Oil (6 fl. Oz)
2 oz Cinnamon (1/3 tsp)
6 oz Vanilla Liquid (1 tsp)
Baking temperature 350°F . Crush the bananas in the mixing bowl & then add the sugar. Add oil & let blend then followed by the egg & milk. If the batter is too thick, add more milk. Next add the flour & let it blend with the banana mixture. Pour the batter into the greased trays & bake.
Cooks Notes:
1. That the batter should not be over mixed or the bread becomes chewy
2. All dry ingredients should be mixed with the flour
3. Do not cut the bread unless properly cooled though this is served warm at Parrot Cay.
Banana Bread
'Ohana, Polynesian Resort
Yield: Two 8 oz loaves
1 ripe banana (crushed)
3 Tbsp. sugar
1 cup high gluten flour (self-rising bread flour)
4 tsp. shortening
1 egg yolk
3 Tbsp. powdered milk
1/4 tsp. salt
2 Tbsp. yeast
4 Tbsp. water
1/2 cup buttermilk
Place banana, egg yolk, water, shortening, salt, sugar, flour, powdered milk, and yeast in a mixing bowl; mix on 1st speed for two minutes and then on 2nd speed until dough pulls away from sides of the bowl.
Dust sides of bowl with flour so dough does not stick. Let rise to top of bowl.
Cut dough into two pieces and roll tightly into loaf shape.
Place three horizontal cuts on top of loaf and let rise until doubled in size.
Bake at 325 until golden brown. Remove and brush with melted butter.
Serve warm.
Barbecued Chicken Flatbread (with grilled onions, apple julienne, and four cheeses)
Jiko, Animal Kingdom Lodge
Dough – Use the Millet Flatbread Dough recipe
“The toppings are challenging, because we use part of a sauce that is bought in, and various chicken cuts. There is a recipe for a chipilini onion puree, and apple and jicima slaw.
Here is the best attempt at these:
BBQ Sauce - good quality sweet style bbq sauce (Cattleman's works good) and add 1 teaspoon of super fine ground Kenya coffee (process in a coffee grinder to a fine powder) to 1 cup of the bbq sauce.
Cheese blend - an equal part blend of shredded gruyere, provolone, asiago, and fontina.
Caramelized Chipilini onions - sear about 6 whole peeled onions in a heavy bottomed sauté pan over med to low heat for about 15-20 minutes per side. Then cover and place into a 250 degree oven for 90 minutes. When done, remove the cover and allow to cool. Process in a food processor or blender until smooth. Season with salt and black pepper.
Chicken - (use the chermoula recipe for the rub on the chicken) Rub and season 6 skinless chicken thighs and allow them to sit in the cooler overnight. Roast in a 350 oven for about 25-30 min. or until fully cooked at an internal temp of 165 degree. Allow to cool to the touch and pull the meat from the bones and then chill for service.
Apple Slaw - 1/2 cup apple, julienned and 1/2 cup jicima, julienned. Toss with 1 tablespoon of chopped cilantro, 1 teaspoon of olive oil and 2 tablespoons of lemon juice, salt and pepper to taste. Combine together thoroughly.
To build the flatbread, roll out the dough into 4 oz pieces, the roll to form the actual flatbread. Spread onto the dough 1 tablespoons of the bbq sauce, then spread over that 2 tablespoons of the onion puree. Sprinkle 1/4 cup of cheese blend over the onion mix, then scatter 1/4 cup of the pulled chicken meat. Place or slide this into a brick pizza over at 700 degrees for about 5-7 minutes. When completed, top with the apple slaw and drizzle additional bbq sauce over the top.
Beavertails (Archival)
Trapper Bob's (in front of the Canadian Pavilion at Epcot)
Dough:
1/2 cup warm water
5 teaspoons dry yeast
Pinch of sugar
1 cup warm milk
1/3 cup sugar
1 1/2 teaspoons salt
1 teaspoon vanilla
2 eggs
1/3 cup oil
4 1/4 - 5 cups unbleached all-purpose flour
Oil for frying
Granulated sugar for dusting
Cinnamon
In a large mixing bowl, stir together the yeast, warm water and pinch
Of sugar. Allow to stand a couple of minutes to allow yeast to swell or dissolve.
Stir in remaining sugar, milk, vanilla, eggs, oil, salt and most of flour to make soft dough. Knead 5-8 minutes (by hand or with a dough hook), adding flour as needed to form a firm, smooth, elastic dough. Place in a greased bowl. Place bowl in a plastic bag and seal. (If not using right away, you can
Refrigerate the dough at this point). Let rise in a covered, lightly greased bowl, about 30-40 minutes.
Gently deflate dough, (if dough is coming out of the fridge, allow to warm up about 40 minutes before proceeding). Pinch off a golf ball sized piece of dough. Roll out into an oval and let
Rest, covered with a tea towel, while you are preparing the remaining dough.
Heat about 4 inches of oil in fryer (a wok works best but you can use a Dutch oven or whatever you usually use for frying). Temperature of the oil should be about 385 F. Test by tossing in a tiny bit
of dough and see if it sizzles and swells immediately. If it does, the oil temperature is where it should be.
Stretch the ovals into a tail - thinning them out and enlarging them as you do. Add the beaver tails to the hot oil, about 1-2 at a time. Turn once to fry until the undersides are deep brown. Lift beaver tails
Out with tongs and drain on paper towels. Fill a large bowl with a few cups of white sugar . Toss beaver tails in. Sugar (with a little cinnamon if you wish) and shake off excess.
You can also top off Beaver Tails with whatever preserves, pie fillings or even just powdered sugar.
Beignets
(Port Orleans) 5 dozen
1 pack dry yeast
1/2 cup sugar
2 large eggs
7 cups flour
1 1/2 cups warm water
1 tsp Salt
1 cup undiluted evaporated milk
1/4 cup soft shortening oil, for frying
Confectioner's sugar
In a large bowl, sprinkle yeast over water, stir to dissolve. Add sugar, salt, eggs, and milk. Blend with rotary beater. Add 4 cups of the flour. Cover and chill overnight. Roll out on floured board to 1/8" thickness. Cut into 2 1/2" squares. Deep fry at 360 degrees 2-3 minutes or until lightly browned on both sides. Drain on paper towels. Sprinkle heavily with confectioner's sugar. Makes about 5 dozen. Dough keeps well in refrigerator for several days. Cover bowl with plastic wrap and punch down occasionally.
Biscuits
from Mara, Animal Kingdom Lodge
1 pound 13 ounces All-purpose flour
1 ½ ounces Baking powder
8 ounces Sugar
¾ ounce Salt
1½ Lemon zest
8 ounces Butter
3 ½ ounces Buttermilk
12 ounces Heavy cream
Mix dry ingredients together in a bowl with a paddle. Add butter until mixture resembles cornmeal. Add liquid ingredients. Remove dough from bowl and place on a floured surface. With a rolling pin, roll dough about ½ inch thick. With a small round cutter, cut 1-½ inch rounds. Place on sheet pan and brush with egg wash. Bake at 375o oven for 10 minutes.
May need to be adjusted/scaled down to suit.
Biscuits & Gravy
Pioneer Hall, Fort Wilderness Campground Resort, (from Cooking with Mickey around the World 1986)
Yield: 3 cups
2 Tablespoons Butter
2 Tablespoons Flour
2 Cups Milk -- heated
3 Breakfast Sausages
Salt and Pepper -- to taste
Hot Baking Powder Biscuits
Heat butter in a medium saucepan. Add flour and cook over low heat, stirring constantly for 8 to 10 minutes. Do not allow mixture to brown. Gradually add hot milk to butter-flour mixture, stirring constantly with a whisk, until sauce is thickened and smooth. Simmer for 5 minutes. Strain and keep warm.
Remove skin and cut the sausages into small pieces. Brown in skillet until cooked. Drain off fat and add sausage to strained hot gravy. Reheat. Add salt and pepper to taste. Serve over split, hot baking powder
biscuits.
Boatwrights Corn Bread
from Port Orleans Riverside
Yield: 25 muffins
1 cup corn meal
2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon salt
1 teaspoon baking powder
2 cups canola oil
7 eggs
2 cups milk
2 cups frozen kernel corn
Combine all above ingredients in a large bowl and mix well. Pour into greased muffins tins and bake at 375° for 30 minutes.
Cajun Onion Bread
Disney Institute
1 tablespoon sugar
1 tablespoon active dry yeast
1 1/2 cups water
4 1/2 cups all-purpose flour
2 teaspoons Kosher salt
2 tablespoons olive oil
1/2 cup onions, medium; diced small
1 tablespoon sugar
1 tablespoon Cajun spice (can be purchased from good supermarket)
Combine the sugar, yeast, and water in a small bowl. Stir to dissolve the yeast. Stir in the flour, a little at a time.
Mix in the salt then knead on a lightly floured surface until smooth.
Let the dough rise in a warm area until doubled in size.
While the dough is rising, heat a medium sauté pan over medium heat. When the pan is hot, add a small amount of oil, let it get hot. Add the onions and cook for a few minutes, stirring occasionally. When the onions have started to 'sweat', add about 1 tablespoon sugar and continue to cook, scraping the bottom of the pan as needed. Cook until the onions are nice and brown. Drain and set aside.
Oil a jelly roll pan, punch down the dough, and spread in the pan evenly. Brush the top of the dough with olive oil and allow to rise until doubled in size.
Sprinkle some Kosher salt on top of the dough. Bake at 400 degrees F. for about 10 minutes. Remove from oven and sprinkle onions on top. Bake another 10 minutes or until golden brown.
Carrot Bread
Disney Institute
1 pound Organic Carrots peeled and grated
1 1/4 cups Milk
1 1/3 Unbleached Flour
1 1/4 cups Cornmeal
1 1/2 teaspoon Baking Powder
2 Eggs
2 tablespoons Butter melted
1/2 cup Honey
1/2 cup Dried Blueberries or Flame Seedless Raisins
Preparation
Preheat oven to 375 degrees. Place carrots in a saucepan, add the milk, and bring to a boil. Reduce heat and simmer for 5 minutes, stirring occasionally. Remove from heat and cool. In a mixing bowl, combine flour, cornmeal, baking powder, eggs, butter, and honey. Stir in dried blueberries, carrots, and liquid. Butter a 5 x 9 inch loaf pan. Pour batter into pan and bake for 60 - 70 minutes, until a knife inserted in the bread comes out clean.
Per Serving: 202 Calories; 3g Fat (12.5% calories from fat); 5g Protein; 40g Carbohydrate; 2g Dietary Fiber;
Cheese Rolls
Epcot Food and Wine Festival, Brazil
12 rolls
8 oz tapioca flour
2 fl. oz. sunflower oil
generous pinch of sea salt
1 egg, beaten
6 T. plain yogurt
2 oz. hard cheese, freshly grated (such as Parmesan)
Preheat oven to 450 degrees F. Sift the flour into a bowl. In a saucepan, combine the oil and salt with 3 fl. oz. water and bring to a boil. Slowly pour onto the tapioca, stirring it to a stiff dough with a wooden spoon. When the dough has cooled slightly, stir in the egg, then the yogurt and finally the cheese.
Grease your hands, then form the dough into 12 balls. Arrange them on a non-stick baking sheet. Put into the oven and immediately reduce the temperature to 350 degrees F. Bake for 25-30 minutes. Test for doneness using a cake tester. If it comes out clean, they are done. Cool on a wire rack.
Cinnamon Rolls
WDW, (Cooking with Mickey Around the World 1986)
Dough:
1 Package Active Dry Yeast
1/4 Cup Warm Water
2 Large Eggs
1/3 Cup Sugar
1/3 Cup Nonfat Dry Milk
1/3 Cup Shortening
2 Teaspoons Salt
3 Cups Bread Flour
2 Cups Pastry Flour
3/4 Cup Water
Combine yeast and warm water and let stand until yeast is dissolved, about 5 minutes.
Put remaining ingredients in a large mixing bowl, add yeast and, using an electric mixer with a bread hook, blend on low speed. Then beat for 5 minutes on medium speed. Turn out on floured surface, cover, and let stand 1 hour in a warm place. Meanwhile, prepare cinnamon sugar and streusel topping.
Cinnamon Sugar:
2 tsp cinnamon
1/2 tsp unsweetened cocoa powder
1/4 cup sugar
1/2 tsp vegetable oil
1 cup plump raisins
Combine all ingredients except raisins and blend well.
Streusel Topping:
1/4 cup sugar
1/4 cup
softened butter
1/4 tsp cinnamon
3/4 cup all-purpose flour
With a pastry blender mix together all ingredients to form a crumb mixture.
To make rolls:
With a floured rolling pin, roll dough into a 20x10 inch rectangle. Spread with cinnamon sugar mixture and sprinkle with raisins. Roll up starting on the long side to form a tube. Pinch edge into roll to seal. With a bread knife cut into 24 3/4-inch slices. Place in well greased 2 1/4 or 2 ¾ inch (top measure) muffin pans. Sprinkle with streusel topping. Let rise in a warm place until double in bulk. Bake at 350 degrees for 15 minutes. Remove from pans at once.
NOTE: Rolls may be frozen and reheated.
Cinnamon Rolls Version 2
Main Street Bakery, Magic Kingdom
1/2 cup warm water
2 packages yeast
2 tablespoons sugar
1 package instant vanilla pudding -- (3 1/2 ounce)
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.
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.
Note: Got very good online review. They are not exactly like in WDW but it's a very good recipe. The full recipe makes 18 saucer sized buns.
Classic Scones
Garden View Lounge, Grand Floridian
24 Scones
4 cups all-purpose flour 3 tablespoons baking powder
1/2 cup sugar 1 teaspoon salt
2 tablespoons margarine 2 tablespoons shortening
3 eggs, beaten 1-1/4 cup milk
1 cup golden raisins
Pre-heat the oven to 425°F. Sift the flour, baking powder and sugar and salt into a large mixing bowl. Rub the margarine and shortening into the flour with your fingertips until the mixture resembles coarse meal. Combine the eggs and milk and stir then into the flour mixture, just until the dough comes together. Fold in the raisins. Roll the dough out to about 1/2 inch thickness on a lightly-floured surface. With a 2-inch round cutter; stamp out 24 scones and transfer them to a lightly greased baking sheet. Bake the scones for 10-15 minutes or until they are light brown. Serve at once with Devonshire cream or butter and jam.
Cornbread
Big Thunder Ranch - Disneyland
1/2 c vegetable oil
1 c sugar
2 eggs
2 1/2 c water
2 1/2 c all- purpose flour
1 c pastry flour
1/2 c powdered milk
2 T baking powder
1 T salt
1 T vanilla
1 c yellow cornmeal
Preheat oven to 400 degrees F. Grease 9X13" baking pan. Set aside. In a large bowl blend together oil, sugar and eggs for two minutes. Add 2 cups of the water and mix until blended with sugar mixture. Add flours, powdered milk, baking powder, salt and vanilla. Mix ten minutes al low speed. Add remaining 1/2 cup water and cornmeal. Mix five minutes more. Pour into prepared pan. Bake 40 to 50 minutes or until golden brown and tester comes out clean. Serve with Honey Butter. Serves 12.
Honey Butter
1/3 cup honey
2 cups (1/2 pound) butter, softened
Beat honey into softened butter until blended. Refrigerate in small molds or serve in bowls.
Cornbread
from Hoop-Dee-Doo Musical Revue, Wilderness Lodge & Fort Wilderness
Yield: 12 servings. (A whole pan ( 9 x 13)
1 3/4 cups all-purpose flour
3/4 cup cornmeal
1 1/4 cups granulated sugar
1 1/2 teaspoons salt
1 tablespoon baking powder
1/2 cup vegetable oil
2 large eggs, beaten
1 cup milk
Heat oven to 375 F.
Combine flour, cornmeal, sugar, baking powder, salt. Add beaten eggs along with milk and vegetable oil. Use a whisk to stir mixture, mixing only enough to incorporate the elements. Pour batter into baking pan that has been coated with nonstick cooking spray.
Bake 20-25 minutes, or until golden. Cut in wedges and serve.
Cornbread
Whispering Canyon Cafe, Wilderness Lodge
Yield: 12 servings.
13/4 cups all-purpose flour
3/4 cup cornmeal
1 1/4 cups granulated sugar
1 1/2 teaspoons salt
1 tablespoon baking powder
1/2 cup vegetable oil
2 large eggs, beaten
1 cup milk
Heat oven to 375 F.
Combine flour, cornmeal, sugar, baking powder, salt. Add beaten eggs along with milk and vegetable oil. Use a whisk to stir mixture, mixing only enough to incorporate the elements. Pour batter into baking pan that has been coated with nonstick cooking spray.
Bake 20-25 minutes, or until golden. Cut in wedges and serve.
Cornbread
Yacht & Beach Club Resorts
4 ounces eggs
4 ounces oil
10 ounces bread flour
4 oz. cornmeal
6 3/4 ounces sugar
1 ounce milk powder
1/4 ounce salt
To taste vanilla
8 ounces water
1.2 ounces baking powder
Place all dry ingredients in mixing bowl and mix slowly for one minute. Beat eggs. Add eggs to oil and water. Mix until well blended. Slowly add wet to dry ingredients, while on slow speed. Don't over mix, only mix to incorporate product. Spray pan with a food release oil spray or line bottom of the pan with parchment paper. For corn bread, bake at 350 degrees for 30 to 35 minutes or until golden brown.
* For muffins, bake at 400 degrees for ten minutes and reduce heat to 350 degrees. Continue to bake for another 15 minutes or until golden brown.
Dinner Bread
from 'Ohana, Polynesian
Yield: Two 8 oz loaves
1 ripe banana (crushed)
3 Tbsp. sugar
1 cup high gluten flour (self-rising bread flour)
4 tsp. shortening
1 egg yolk
3 Tbsp. powdered milk
1 Tbsp. salt and and you is as is this just a you are in is here is a need for a low teens teen anal
2 Tbsp. yeast
4 Tbsp. water
1/2 cup butter
Place banana, egg yolk, water, shortening, salt, sugar, flour, powdered milk, and yeast in a mixing bowl; mix on 1st speed for two minutes and then on 2nd speed until dough pulls away from sides of the bowl.
Dust sides of bowl with flour so dough does not stick. Let rise to top of bowl.
Cut dough into two pieces and roll tightly into loaf shape. Place three horizontal cuts on top of loaf and let rise until doubled in size.
Bake at 325 until golden brown. Remove and brush with melted butter. Serve warm.
Disney Cinnamon Rolls
Main Street Bakery, MK
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.
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.
Note: Got very good online review. They are not exactly like in WDW but it’s a very good recipe. The full recipe makes 18 saucer sized buns.
Griddled Pumpkin Bread
Liberty Tree Tavern, Magic Kingdom
1 tsp ground nutmeg
1 tsp ground cinnamon
1 tsp Kosher salt
2 tsp baking soda
3 cups sugar
3 cups flour
1 TBS water
1 cup canola oil
4 large eggs
1 cup canned pumpkin
Blend dry ingredients together. Blend all wet ingredients together. Slowly add wet to dry ingredients. Portion into 4 oz "biscuits." Bake at 350 degrees for 15 minutes. If toothpick comes out dry, "Bread" is done.
Note: This is no longer on the menu and was served with Cider-cured Salmon which is also off the menu.
Grilled Focaccia Bread
Disney Institute
Dough
1 package Active Dry Yeast instant (Rapid Rise or comparable 1 1/2 teaspoon of yeast)
1 cup Warm Water from tap is fine (105 degrees F)
1 1/2 teaspoon Sugar
3 tablespoon Olive Oil
3 1/4 cups Unbleached Flour plus more for dusting
1/4 cup Cornmeal
Vegetable Oil Spray
Flavors
3 tablespoon Sesame Seeds
1/2 teaspoon Ground Black Pepper
1 tablespoon Kosher Salt
4 tablespoon Olive Oil for brushing
Combine the yeast with the water and the sugar in a large bowl and stir until dissolved; the mixture should begin to foam. Add the Kosher salt and oil. Stir in enough flour to form a dough ball that pulls away from the sides of the bowl, adding more flour if necessary. Remove the dough from the bowl. Knead the dough until smooth and elastic with either a mixer fitted with a dough hook or by hand on a floured surface. Add flour as necessary to prevent sticking; the dough should be soft and pliable but not sticky. After the dough is done, spray the dough with vegetable oil spray. Place the dough in a bowl covered with plastic wrap or a clean towel. Place in a warm area and allow to double in size (about 1 hour). Punch down the dough gently and roll it into a cylinder about two inches in diameter. Cut the cylinder into 8 equal portions. Roll each piece into a ball and keep covered with a damp kitchen towel to prevent the dough from drying out. When you are ready to roll out the dough, preheat the grill to high. Lightly dust the work surface with flour. Roll out the smaller dough balls into 6-inch circles about 1/4 inch thick. Lightly dust the circles with cornmeal and stack them on a plate with wax paper in between each dough. Finish the dough by brushing with olive oil and adding the sesame seeds, salt and black pepper, pressing the seeds and spices into the dough. You may want to make many variations with great creative results.
Note: This is a thinner version of famed Italian bread that has gone from fringe to the culinary mainstream. Focaccia is a very ancient bread whose name comes from the Latin word focus, meaning hearth.
Honey Coconut Loaf Bread
Tangaroa Terrace, Polynesian Village Resort (Cooking with Mickey Around the World: 1986)
Yield: 1 Loaf
1/3 Cup Water
2 Egg
1/4 Cup Vegetable Oil
1 Cup Honey
2/3 Cup Sugar
3 Cups Rye Flour
1 1/2 Teaspoons Baking Soda
1/2 Teaspoon Salt
1 1/2 Teaspoons Cinnamon
1/4 Teaspoon Allspice
1/4 Cup Candied Citron
1/4 Cup Short Shredded Coconut
Beat together water, eggs, vegetable oil, honey and sugar. Mix flour with baking soda, salt, cinnamon and allspice.
Add gradually to liquid mixture, stirring just to blend. Fold in citron and coconut. Spoon into a greased and floured 9x5x4-inch loaf pan.
Bake at 350 degrees for 60 minutes or until a toothpick inserted in center comes out clean.
Cool on rack in pan 10 minutes. Carefully remove from pan and cool on rack.
Wrap cooled loaf in aluminum foil and store overnight before cutting.
Honey Date Nut Bread
Garden Gallery, The Disney Inn (from Cooking with Mickey Around the World: Walt Disney World's Most Requested Recipes 1986)
Yields: 1 loaf
4 Tablespoons Butter
3/4 Cup Honey
1 Large Egg
1 Cup Whole Wheat Flour
1 1/2 Cups All-purpose Flour
1 1/2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Sea or Regular Salt
1/2 Cup Dates (or a 1/4 Pound), chopped
1/2 Cup Walnut, chopped
3/4 Cup Buttermilk
Cream together butter, honey and egg until light and fluffy. Mix together flours, baking powder, baking soda and salt. Blend several tablespoons of mixture into dates and nuts.
Add flour mixture, stirring just to blend, alternately with buttermilk, beginning and ending with flour. Mix in nuts and dates. Spoon into a well greased 9x4x2-inch loaf pan.
Bake at 350 for 60 minutes. Let stand in pan on rack for 10 minutes. Carefully remove from pan and cool on rack. Wrap cooled loaf in aluminum foil and store overnight before cutting.
Kalamata Olive Flatbread & Basic Flatbread
Jiko, Animal Kingdom Lodge
Millet Flatbread Dough
1 1/2 pounds high gluten flour
1 1/2 pounds millet flour
1/3 cup hulled millet
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
1/4 teaspoon sugar
2 ½ cups water
1 teaspoon yeast
Method:
1. In a mixing bowl, take the yeast and add to water, mix.
2. In another mixing bowl, add all dry ingredients and mix well.
3. Slowly incorporate yeast and water liquid into mix and mix well.
4. Let all rest in the bowl, covered and refrigerated.
5. Portion, let the dough rest a little longer and use it as you need.
6. Bake in 400º oven for about 10 minutes or until flaky and crispy.
Topping
3 ounces Kalamata olives, chopped
2 ounces Four Cheese Mix (Royalty)
1/2 ounce Boursin cheese, crumbled
1/16 ounce kosher salt
1/16 ounce fresh ground black pepper
1/8 ounce olive oil
1/8 ounce Micro Greens (Garden Gourmet)
1 recipe of Millet Dough (below)
Method:
1. Spread olive oil, salt and pepper on dough.
2. Sprinkle four-cheese mixture on top of dough. Sprinkle Kalamata olives and crumble Boursin cheese on tope of the olives.
3. Bake in 400º oven for about 10 minutes until crispy and flaky.
4. Garnish with micro greens.
May ’08 - The dough for the flatbread is very wet. Mine was refrigerated overnight and was at room temperature for a lot of the day and stayed wet. You cannot roll this out. I sprinkled cornmeal onto cookie sheets and rolled the dough flat right on the cookie sheet. There was far too much dough for two cookie sheets so it ended up being much thicker then on the picture. The picture shows a thin dough – maybe ¼”. I think this bread could be very good if it was the right thickness but my dough felt too thick and heavy for the toppings. The amounts for the topping wouldn't be enough for the dough recipe. On the picture it looks like the olives and Boursin cheese are added near the end of the baking time.
Lavosh
Kona Cafe' restaurant, Disney's Polynesian Resort (Michael Thompsom Chef de Cuisine)
Yield one (1) 9x13 cookie sheet
2 cups All Purpose Flour
3 Tbsp. Sugar
1 Tsp. Salt
1 Cup Milk
1/2 Cup Water
1/2 Stick Butter or Margarine (softened)
Sprinkle of Mrs. Dash
1. In a mixing bowl, add liquids to dry ingredients and mix with
with a dough hook until dough pulls away from bowl.
2. Roll into a ball and chill for one (1) hour.
3. Roll out dough on a floured surface to 1/8 inch or cracker
thin.
4. Place on a lightly greased cookie pan and cut into triangles
with pizza cutter.
5. Sprinkle with water and then with Mrs. Dash.
6. Bake at 350 degrees for 8-12 minutes or until golden brown.
7. Let cool and serve with salad or dinner.
Lavosh
Napa Rose, Grand Californian Hotel, DL
Yield 8 - 10 servings
1 cup extra virgin olive oil
1 ounce roasted garlic (2 large cloves), smashed
2 tsp. finely chopped parsley
Salt and freshly ground black pepper
1 package lavosh (this flatbread can be purchased in the Indian and other specialty food markets)
1 cup grated Parmigiano - Reggiano cheese
1. In a bowl, mix olive oil with garlic and parsley; season with salt and pepper.
2. Brush lavosh with olive oil mixture and sprinkle with cheese.
3. Bake at 350°F for 8 minutes, or until golden brown and lightly crisp. Serve warm, or cooled, as a cracker, with appetizers
Note: this easy to make bread is a signature in the breadbasket at Napa Rose and one of the restaurants most requested recipes.
Orange Poppy Seed Rolls
South Seas Dining Room, Polynesian Village Resort (from Cooking with Mickey Around the World, 1986)
Yield: 3 dozen
1/2 Cup Orange -- crushed*
1/4 Teaspoon Orange Food Coloring
1/2 Teaspoon Orange Extract
2 Tablespoons Poppy Seeds
2 Small Eggs
1 1/2 Cups Cold Milk
1/3 Cup Sugar
1 1/2 Packages Active Dry Yeast
2 Teaspoons Salt
1/3 Cup All-purpose Flour
4 1/2 Cups Bread Flour
* To make crushed orange, peel all the skin and white pulp from orange segments. Cut segments into tiny pieces to measure 1/2 cup.
Combine orange food coloring, orange extract, poppy seeds and eggs with milk in mixing bowl. Using an electric mixer with a bread hook, mix together on low speed.
Add dry ingredients, blending into the liquid on low speed, then mix on medium speed for 15 minutes. Cover and let stand for 15 minutes.
Cut into 36 equal pieces and shape into round balls. Place on a greased baking sheet, barely touching. Cover and let rolls rise until double in bulk. Bake at 400 degrees for 12 to 15 minutes until golden brown.
NOTE: Rolls freeze well.
Pap Squares
from Boma, Animal Kingdom Lodge
Yield: 4 servings
2 cups Water, boiling hot
1 cup White corn flour
2 t. Butter
To taste Salt and pepper
In a pot heat ¾ of the water. Make a slurry with the corn flour and the rest of the water. Temper the slurry mixture with the boiling water and return everything to the stove. Add the butter and the seasonings. Check flavors and adjust if needed. Pour onto paper lined sheet trays and chill.
Cut into squares. Top with chutney.
Pineapple Coconut Bread (Breakfast Bread)
Ohana, Disney’s Polynesian Resort
1 3/4 C. Water 1 Egg Yolk
2 T. Shortening
4 1/2 C. High Gluten Flour
1/2 tsp. Salt
1/3 C Sugar
1 T. Instant Yeast
Pinapple/Coconut Mixture:
1 C. Crushed pineapple
1 C. Unsweetened coconut
1 C. Sugar
2 T. Cornstarch
Pinapple/Coconut Mixture:
1. Combine pineapple and coconut in bowl.
2. Combine sugar and cornstarch in separate bowl and mix well.
3. Add sugar and cornstarch mixture into pineapple and coconut mixture and mix well.
4. Refrigerate for 1 hour.
Bread:
1. Combine all ingredients in order of recipe in mixing bowl, and mix with dough hook until
dough picks up on hook and the sides of the mixing bowl is clean.
2. Let dough rise until it doubles in size.
3. Roll out dough onto a floured surface until it is 2 inches thick.
4. Next spread pineapple/coconut mixture over the top of the dough.
5. Fold dough into itself and place in a greased 9" x 13" cake pan.
6. Cut dough into pieces with a pizza cutter and spread out cut pieces evenly in cake pan.
7. Let dough rise in warm oven (110 degrees F) - about half way up the pan.
8. Bake at 325 degrees F for 20-25 minutes or until golden brown.
9. Let bread cool, cut and serve.
Note: August 8, 07 – I used 100% gluten flour and it’s very difficult to work with. It’s too hard to knead and using the bread blade in the food processor was too rough causing the dough to separate and shred. One probably must use a dough hook. Gluten dough has to rise for 24 hours I the fridge and stand for 2 hours before baking. Mine never really rose despite standing outside for 48 hours. I finally rolled it out and baked it (also took much longer than 25 minutes), and the result was strange. The dough tasted almost rubbery and was too hard on top. I would not use high gluten dough again, and would look for a better flour combination.
‘Ohana Breakfast Bread – adapted from the Disney recipe and using bread flour
2hours 1½ hours prep
1 ¾ cups warm water
1 egg yolk
2 Tbsp Butter
4 ½ cup bread flour
1/2 tsp. salt
1 - (¼ ounce) package yeast
1 14 ounce can crushed pineapple
1 cup shredded coconut
1 cup sugar
2 Tbsp cornstarch
Combine drained pineapple and coconut in bowl. Combine 1c sugar and cornstarch in separate bowl and mix well. Add sugar and cornstarch mixture with pineapple/coconut mixture and mix well. Refrigerate for 1 hour.
Bread
Mix water, 1 tbsp sugar (from 1/3 cup), and yeast in small bowl. Let proof for 5 minutes. Add egg yolk to yeast mixture. Put flour in food processor with bread blade. Add salt, butter, and remainder of sugar and process until incorporated. While processor is running, slowly add yeast mixture through shoot in top of processor. Process until a soft ball forms and then run processor for about 2 min longer. Transfer dough to bowl coated with cooking spray, cover with plastic wrap sprayed with cooking spray and let rise in warm area until it doubles in size. (About 1 hour). Roll dough out onto floured surface until it is a 2" thick rectangle. Spread the pineapple/coconut mixture over top of dough. Fold dough onto itself and cut into pieces with pizza cutter. Place pieces into greased 9 x 13 pan to cover. Cover pan with plastic wrap coated with cooking spray and let rise in warm place--about 1/2 way up pan. Bake at 325 degrees F for 20-25 minutes or until golden brown. Let cool, cut and serve. (Needs to bake longer)
Note: Using the copy cat recipe dough - the bread should have risen more before baking. It also needed to bake at least 45 min. as the bread is very thick. The juices also run out so it might be better to make “sealed rolls.” The taste was pretty good though.
Rosemary Cornbread
from House of Blues, Downtown Disney
Yield: 10 servings.
5 eggs
2 1/2 cups heavy cream
6 tablespoons chopped red bell pepper
4 tablespoons minced shallots
1/2 pound corn kernels
1 tablespoon fresh rosemary, chopped
1/2 pound corn muffin mix
Cooking spray to coat pans
Granulated sugar for dusting pans
Fresh cilantro
Heat oven to 300 F. In a bowl, combine eggs, heavy cream, red pepper, shallots, corn and rosemary. Add muffin mix to bind ingredients. Coat small cast-iron pans with cooking spray. Dust pans with sugar. Using an ice cream scoop, plop three scoops of batter into each pan. Place a sprig of cilantro on top of each pan. Bake for 25 minutes. Serve.
Sally Lunn Rolls
from Liberty Tree Tavern, Magic Kingdom
1 cup milk
1/2 cup vegetable shortening
1/4 cup water
4 cups all purpose flour, sifted
1/3 cup sugar
2 teaspoons salt
2 packages active yeast
3 eggs
Preheat oven to 350 degrees.|
Butter 2 each 9 1/4 by 5 1/4 by 2 3/4 in loaf pans.|
Heat milk, shortening, and water until very warm; about 120 degrees. The shortening doesn't need to melt.
Combine 1 1/3 cups of flour and the sugar, salt and yeast in a large mixing bowl.
Add the warm liquids to the flour mixture. Beat with an electric mixer at medium speed for 2 minutes.
Gradually add 2/3 cups of flour and the eggs. Beat at high speed for 2 minutes.
Add 2 cups of flour. Mix well. The batter will be thick but not stiff.
Cover the dough and let rise in a warm, draft free place (85 degrees) until it doubles in bulk, about 1 1/4 hours.
Punch the dough down and divide it between the prepared pans. Cover and let rise in a warm, draft free place until it has increased in bulk from 1/3 to 1/2.
Bake at 350 degrees for 40-50 minutes. Remove from oven and cool on racks.
School Bread
Kringla Bakery, Norway Pavilion, Epcot
*2 pints water
3 ounces dry yeast
3 1/2 ounces sugar
2 1/2 ounces butter (melted)
1 teaspoon cardamom
2 pounds flour
1 whole egg
8 ounces shredded coconut
12 ounces vanilla custard
Heat water and butter to 95 degrees. Mix flour, sugar, cardamom, yeast, and egg together for five minutes until dough is stiff. Form it like a ball and place in a bowl, cover with plastic wrap and let proof for 45 minutes, or until dough has doubled in size. Roll the dough out like a sausage and cut into five ounce pieces. Roll each piece into a ball and put them on a non-stick sheet pan and let them proof for 30 minutes. Bake for 15 minutes in 375 degree oven. Let cool.
Mix powdered sugar and water (use small amounts until proper consistency is achieved) to make icing and place in shallow pan. Form hole in bread using finger. Dip bread in icing (hole side down) and sprinkle with shredded coconut. Using pastry bag, squeeze vanilla custard inside of hole and swirl at top for decoration.
Vanilla Custard
1 2/3 cups milk
1/4 cup sugar
1/4 teaspoon vanilla extract
4 egg yolks
1 tablespoon corn starch
In heavy saucepan bring milk to a boil. Set aside. In bowl, beat eggs, sugar, and vanilla until the mixture doubles by volume. Add the hot milk a few drops at a time to temper the eggs. Mix well after each addition. Place in metal mixing bowl and place over double boiler. Dissolve cornstarch in a little water and add in a thin stream while stirring constantly until it thickens to proper consistency. It must not boil. Cool by placing pan in ice bath.
Cook’s Note: Cooks who tried this version say it’s WAY too soupy. 1 pint of water is enough. The recipe apparently doesn’t taste quite like at Epcot. Had this Jan. 08 and it’s very large and filling. The dough tastes like a challah dough and the canilla filling is quite good.
Scones
from Boma, Animal Kingdom Lodge
12 oz. Butter
12 oz. Sugar
3 lbs. Flour
2 1/4 oz. Baking powder
4 1/2 cups Heavy cream
7 oz. Dried currants
Cream butter and sugar. Sift flour and baking powder, and then add to above. Add heavy cream until dough comes together. Add currants and do not over mix, as scones would be tough. Roll dough on a floured surface, about an inch thick. Using a 1-1/2 inch cutter, cut round scones with it.
Brush scones with egg wash and bake in a 350 degree oven for about 12 minutes. Watch so they don't burn.
Scones
Garden View Lounge Afternoon Tea, Grand Floridian Hotel
Yields 24 scones
4 cups All-purpose flour
3 tablespoons Baking powder
1/2 cup Sugar
3 eggs
2 tablespoons Shortening
2 tablespoons Margarine
1 1/4 cup Milk
1 teaspoon Salt
1 cup Golden raisins
Mix flour, baking powder and sugar with margarine, shortening and saltsp.
Add eggs.
Slowly add milk, blending well until smooth. Fold in raisins.
Roll out to about 1/2 inch thickness.
Cut out with 2" round cutters; bake on lightly greased sheet pan in 425 degree oven for 10-15 minutes.
Soda Bread
Raglan Road, Pleasure Island (from Kevin Dundon)
Makes 1 loaf
4 cups (1 lb) plain flour 1 teaspoon bicarbonate of soda
1 teaspoon salt
1 3/4 cups buttermilk
sunflower oil, for greasing
butter, to serve
Preheat the oven to 350°F. Mix the flour, baking soda and salt in a bowl. Make a well in the center. Pour in all of the buttermilk. Using a large spoon, gently and quickly stir the liquid into the flour. It should be soft but not sticky. Place in a 2 pound well-oiled loaf tin and bake for 60 minutes. Run a knife around the tin and ease the bread out. If it sounds hollow when tapped on the bottom it is cooked; if not return it to the oven for another 5 to 10 minutes. There's no need to put the loaf back in the tin; turn it upside down and put directly on the oven shelf. Transfer to a wire rack to cool.
To serve, eat within hours, cut into slices with butter or freeze.
Brown Soda Bread
For a light, brown mix use about three quarters plain flour with one quarter course stoneground wholemeal and add 1 to 2 tablespoons of pinhead oatmeal or very finely chopped nuts or seeds to the mix before adding the buttermilk. You can also experiment by adding a handful of bran or wheat germ or both, just be prepared to slightly increase the quantity of buttermilk.
Note: if you don't have buttermilk, use ordinary milk with the juice of half a lemon.
Soft Pretzels
from Biergarten, Germany, Epcot
Yield: 10 servings.
1 package active dry yeast
1 1/2 cups warm water (105 F-115 F)
1 tsp salt
1 tsp sugar
4 cups all-purpose flour
2 eggs
2 Tblsp water
Coarse salt
Prepared mustard (optional)
Stir and dissolve yeast in warm water in a large mixing bowl. (Can let stand for 5 minutes to see if it gets foamy. If not, discard yeast and start over). Stir in salt, sugar, and 2 cups of flour. Beat until smooth. Stir in enough of the remaining flour to make dough easy to handle. Turn dough onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes. Cut dough into 3 oz pieces and roll into a ball. Allow to rest for 10 minutes.
Roll out dough into strings (about 16” long and less than ½” wide) and then twist dough pieces in the middle. Pick up the dough string with two hands each hand holding one end. Attach the ends to the dough in a pretzel shape.
Place pretzel on a greased baking sheet and allow to proof until pretzels string thickness is about doubles as thick.
Whisk the eggs with water. Brush egg wash on top of pretzel after they have proofed. Sprinkle with coarse (kosher or sea) salt. Put on to baking sheets and bake at 400 degrees for 10-12 minutes, until golden brown. (Might need longer) Dip in prepared mustard if desired.
Soft Pretzels,
Sold in the the Theme Parks
2 cups hot water
1 egg
1 Tbs. sugar
1 1/4 oz. envelope active dry yeast
1 Tbs. sugar
5-6 cups all-purpose flour
1 Tbs. salt
2 tsp. canola oil
2 Tbs. baking soda
Toppings: coarse salt, cinnamon/sugar, mustard, toasted almond slices, vanilla/sugar icing
Using an electric mixer, fitted with a dough hook, place the hot water in bowl add 1 Tbs. sugar and let dissolve. Sprinkle the yeast over and let it dissolve. Add the flour and salt slowly until combined, about 30 seconds. Continue to beat on medium speed until sides pull away from bowl. If dough is sticky, add more flour. Transfer to floured board and knead 10 times until smooth. Pour oil into bowl and swirl to coat sides. Place dough in the bowl and place in a warm spot and let rise to double its size. Punch dough down and divide into 16 pieces. Roll one piece of dough at a time to 18" strips. Twist into pretzel shape. Fill a large shallow pot with 2" of water and add baking soda. Place pretzels into water and poach one minute. Remove and place onto cookie sheet. Brush pretzels with beaten egg and bake at 450 degrees for 12-15 minutes until golden. To top, spray with water or cooking spray and roll into salt or cinnamon sugar or top with vanilla icing and toasted almond slices.
Chewy Mall Pretzels (very good)
from (got very good ratings and supposedly tastes like “Auntie Anne’s”)
12 servings - 2 hours prep
1 (1/4 ounce) package active dry yeast
2 tablespoons brown sugar
1 ¼ tsp salt
1 ½ cups water (110 degrees)
3 cups all-purpose flour
1 cup bread flour
2 cups water (110 degrees)
2 tablespoons baking soda
2-3 tablespoons butter, melted
2 tablespoons kosher salt (used coarse sea salt)
In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour. Combine 2 cups warm water and baking soda in an 8 inch square pan. After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner. Twist into a pretzel shape, and dip into the baking soda solution. Place on greased or sprayed cookie sheets.
Brush pretzels with melted butter and sprinkle with garlic powder, parmesan cheese, sugar/cinnamon, coarse salt, etc. (get creative;) Let rise 15 to 20 minutes.
Bake at 450 degrees for 8 to 10 minutes, or until golden brown.
Brush with additional melted butter, if desired.
Cooks Notes: July ’07 for Ken's BBQ. Got raves from everyone even though I over baked the first set, and am not sure I let them rise enough before baking. After forming the pretzels, I put the cookie sheets in the fridge till it was time to bake them and put them straight in the oven. The baking sheets were coated with Pam and bread crumbs -so nothing stuck. Very good recipe.
Sourdough Biscuits
from The Chuckwagon hosted by the State of Oklahoma, Epcot Food and Wine Festival 2007
Equipment: 16 " Dutch oven
For the starter, make night before baking the biscuits
1 package yeast
4 cups warm water
1/3 cup sugar
4 cups flour
1 potato, raw, peeled and quartered
Dissolve yeast in warm water. Stir. Add sugar and stir well. Let sugar dissolve. While stirring, add 4 cups of flour in small amounts until well combined. Peel, wash and cut raw potato into 4 pieces.
4 cups starter (recipe above)
1/3 cup sugar
2 teaspoons salt
3 teaspoons heaping baking powder
3/4 cup oil
Small amount yeast
3 - 4 cups flour
Melted butter
Sprinkle a little yeast in the starter and mix together. Stirring after you add each item, add the sugar then the salt, the baking powder and oil. Gradually add the flour, stirring until a ball of dough forms.
Place dough on a floured table and sprinkle flour on top. With your hand, flatten out the dough. Cut the dough into 2 inch rounds with a biscuit cutter.
Add a little oil to the bottom of the Dutch oven. Place biscuits in oven and lightly coat with melted butter. Let rise until wrinkles in dough are gone.
Place oven over the hot coals and cover with the lid. Cook until golden brown.
Sticky Mickeys
from Contemporary Resort (very popular treat)
Yield: 1 1/2 dozen
1 cup water (warm)
4 teaspoon yeast
4 eggs
1 stick butter
5 cups bread flour
3/4 cup cake flour
1/2 cup granulated sugar
2 tablespoons milk powder
1 tablespoon salt
1/2 teaspoon cinnamon
1/2 teaspoon orange zest
1 stick butter, melted
1 cup cinnamon sugar
Sugar Icing (see note)
Caramel sauce for serving (see note)
Heat oven to 380 F. Dissolve yeast in warm water in a large bowl. Let bloom for 3 to 5 minutes. Add the rest of the ingredients except last butter and cinnamon sugar, and mix at low speed with electric mixer until smooth and elastic, about 10-12 minutes.
Place dough in a greased bowl, cover, and let rise in a warm place until double in bulk. Punch dough down, and cut into 56 (1-ounce) pieces using a scale. Roll dough into small balls.
Take three balls, hold together, dunk in melted butter, and press into cinnamon sugar. Place in large muffin pan, sugar side down. Let proof in warm area, until dough is doubled in size again. Bake for 15-18 minutes, until golden brown. Take out of muffin pan while still warm. Cool, and cover with icing.
To serve, place a Sticky Mickey on a plate. Slit down into the Mickey. Pour caramel sauce into slit.
How to make sugar icing:
Mix 1 cup powdered sugar with 1 to 2 tablespoons water until sugar is dissolved and mixture is smooth and runs in a ribbon when poured from a spoon.
How to make caramel sauce:
Melt 1/2 stick butter in pan on medium heat. Stir in 3/4 cup brown sugar; mix well. Add 3/4 teaspoon vanilla and 1/4 teaspoon cinnamon and continuously stir for 5 minutes. Stir with a whip and slowly add 1 cup heavy whipping cream. Once cream is added, continue to cook for 5 minutes. Keep warm.
Stollen Bread
Disney Cruise Line, Breakfast Buffet, Various Restaurants
Weight - 2lb loaves
Mixing Time - 10 mins. Baking Time - 25 min.
Baking Temperature - 375 F
Ingredients for 1 loaf
Bread Flour 1lb 8oz.
Sugar 3 oz.
Instant Dry yeast 1oz.
Salt pinch
Butter 3oz.
Eggs 1 egg
Milk 2/3qt.
Water 3 fl. oz.
(Ingredients for 9 loaves
18 lbs Bread Flour
2 lbs Sugar
10 oz Instant dry yeast
6 oz. Salt
2 lbs Butter
1 litre Eggs
4 litres Milk
500 ml Water )
Almond Filling
Almond Flour 2oz.
Milk 3oz.
Soft butter 1oz.
Almond Paste 12oz.
Butter Struzzel
Butter 4 oz.
Sugar 4 oz.
Flour 8 oz.
Baking pwd ¼ tsp.
Lemon Zest of 1/4 lemon
Dough
Prepare the almond paste. Make sure the milk is warm before starting the mix.
Mix all the dry ingredients together in the mixing bowl. Add the milk and eggs and water in the mixture. Mix them for 4 minutes at the slow speed.
Mix the dough to the soft consistency. The butter to be added to the dough at the end of the mixing. Rest the dough for 1 hr, after dividing it into 2 pound pieces.
Roll out the dough into a rectangle at 4 mm (1/8 “) thickness and apply the almond filling evenly all over.
Starting from one end roll the dough into a rope. Divide in two by cutting length wise through the middle.
Cut into portions to fit the banana bread mold then taking the 2 divided pieces crisscross them into a rope try to keep the open face (filling side) facing the top while knotting it into a rope. Place into *banana bread mold and proof the dough until doubled in size. Cover the top with butter streusel. Bake the bread. Cut the loaf once it has properly cooled.
Note: *Banana bread mold is half moon shape molds that are 1 foot in length.
Almond Filling
Mix the almond paste and butter together until soft add milk little at a time until all of it is incorporated.
Finally add the almond flour into the mix.
Butter Streusel
Cream the butter and sugar until the mix is light in color but the sugar granules are still visible.
Sieve together the dry ingredients and fold into the butter mix.
Strawberry Banana Bread
from the Whispering Canyon Cafe, Wilderness Lodge
Makes 2 loaves.
1 cup butter, softened
2 cups granulated sugar
2 cups ripe bananas (about 6 medium-size), mashed
4 eggs
1 teaspoon salt
2 teaspoons baking soda
3 cups flour
1 ½ pounds frozen sliced strawberries, thawed
Grease two 9- by 5-inch loaf pans. Preheat oven to 325 degrees. In a large mixing bowl, cream the butter and sugar. Incorporate the bananas and scrape the sides of the bowl with the spatula. Add the eggs one at a time, mixing thoroughly after each one. Set aside.
In another bowl, mix together the salt, baking soda, and flour. Add the flour mixture to the butter mixture and stir until fully incorporated. Add the strawberries. Pour into prepared pans and bake for 60 to 75 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a rack before inverting onto a plate.
Sunflower Seed Bread
Garden Grill Restaurant, Land Pavilion – Epcot (From Chef Mike Bersell)
4 cups Bread Flour
1 1/2 cups Starter Dough (recipe below)
3/4 oz. Fresh Yeast
1 tablespoon Salt
1 1/2 tablespoons Granulated Sugar
1 1/2 cups Sunflower Seeds
1 1/2 cups Water
1. Mix everything together and knead dough until smooth texture and it
comes away from the mixing bowl clean.
2. Cover dough with cloth and let it rest for 30 minutes.
3. Scale dough pieces into desired weight and shape pieces into round
dough balls.
4. Proof the dough until it is double the size.
5. Place in hot oven (400°F) for approximately 15-20 minutes.
6. Let the bread cool before slicing.
Starter Dough
3/8 cup Water
1 cup Bread Flour
pinch of Fresh Yeast
Mix together all ingredients and rest overnight in refrigerator.
SANDWICHES & WRAPS
Asian Deli Sandwich
from Kona Cafe, Polynesian
Yield: 1 ea
1 Tbs Mayonnaise
¼ cup Cucumber, thinly sliced
1/8 cup Red Onions, thinly sliced
¼ cup Carrots, shredded
½ tsp Rice wine vinegar
1 oz Hard Salami, sliced thin
2 oz Ham, sliced thin
2 oz Turkey, sliced thin
½ tsp Cilantro
1 oz Sugar
1 ea Sub Roll*
1. Combine sugar, mayonnaise and rice wine vinegar.
2. Spread mixture on the roll and sprinkle with cilantro.
3. Layer on the cucumbers, onion, and carrots.
4. Layer on the deli meats and enjoy.
*For the roll we suggest using King Hawaiian Bread, which is available in most grocery stores nationwide. You may also use Cuban Sweet bread with this.
BBQ Chicken Sandwich
Epcot Food and Wine Festival, United States
4 (3oz) chicken breast filet
1/4 C. corn relish
4 sourdough sandwich rolls
1/4 C. BBQ sauce
1/2 C. chicken seasoning
Season all side of the chicken breast with chicken seasoning. Place the breast filets on a baking sheet pan lined with parchment paper. Bake in 350 degree oven for 10 minutes or until internal temperature reaches 165 degrees. Place chicken breast on roll. Top with 1/2 oz corn relish.
Corn Relish
16 oz BBQ sauce
10 oz corn kernels
6 onions, diced
1/2 T. olive oil
Place the oil in saucepan and heat. Sauté onions until they are clear. Add BBQ sauce and corn. Bring to a simmer and cook for 15 minutes. Remove from heat and cool.
BBQ Sauce
3 1/2 C. ketchup
1 T. garlic salt
7 T. apple cider vinegar
1 T. onion powder
1 T. chili powder
Dash ground cloves
1 T. paprika
2 1/2 T. brown sugar
1 t. ground turmeric
1 C. water
1 t. ground cumin
Mix all ingredients together in a saucepan. Bring to a simmer and let cook for 30 minutes. Remove from heat and cool.
Chicken Seasoning
1 3/4 C. sugar
2 T. black pepper
1 C. seasoning salt
1 T. granulated garlic
2 T. paprika
1/2 T. granulated onion
2 T. chili powder
1/2 T. ground cumin seed
Combine all ingredients together in a large mixing bowl. Mix well.
BBQ Pulled Pork Sandwiches
Typhoon Tilly's, Typhoon Lagoon
BBQ:
48 ounces of BBQ sauce
5 lbs of pulled pork (COOKED)
12 ounces of coke
No Directions; I imagine I'd make it the same as I do my own. Mix, Simmer and serve.
Blackened Mahi Sandwich
from Kona Cafe, Polynesian
Yield: 1 serving
1 Ea. 6 oz Mahi filet
1 Ea. Hamburger bun
1 ½ oz Cool Down sauce (recipe below)
1 oz Green leaf lettuce
½ oz Blackening spice
6 oz French fries
1 Slice Tomato
1. Rub filet with oil and then coat well with blackening seasoning.
2. Sear on very hot iron skillet.
3. Put cool down sauce on bottom of bun.
4. Put fish on bun and garnish with lettuce and tomato.
Cool Down Sauce
Yield: serves 10
¾ Cup Mayonnaise
1/3 oz Capers
1/8 oz Cilantro
3/8 oz Anchovy filets
1/8 oz Frozen lemon juice
1/8 oz Dry mustard
To taste Salt and pepper
BLT Wrap with Avocado Spread
From Mission Tortilla Factory at Disney’s California Adventure
Yield: serves 4
4 Mission burrito-size flour tortillas
1 ripe avocado, peeled and pitted
1/4 cup sour cream
1 tablespoon lime juice
1/2 teaspoon hot red pepper sauce, to taste
1/2 teaspoon Worcestershire sauce
4 large leaves red leaf lettuce
2 large tomatoes, cut into 1/4-inch slices
8 slices cooked turkey bacon
Combine avocado, sour cream, lime juice, hot sauce, Worcestershire sauce and a dash of salt. Blend with fork until smooth. Spread each warmed tortilla with 3 tablespoons of the avocado spread. Layer with lettuce, tomatoes and bacon. Fold in sides and roll up.
Braised Beef Sandwich
Yacht Club Galley, Disney's Yacht Club Resort
Yield: 1 sandwich
1 each 8 oz. Braised Flat Iron Steaks
1/2 Baguette
1 oz. Portobello Mushroom slices
1 oz. Caramelized Onions
1 oz. Crumbled Blue Cheese
.5 oz. Balsamic Reduction (boil balsamic vinegar until it gets thick)
1 oz. Arugula
2 oz. Braising Liquid (from the braised steak)
Method: Grill baguette on both sides till crispy, toss arugula with the onion and mushrooms and season with salt and pepper. Place bread in center of plate and place the arugula mixture on top of the bread. Place the braised meat on top of that. Top it with the blue cheese and drizzle the balsamic reduction around the plate.
Bruschetta BLT
From the kitchens of the Walt Disney World Swan and Dolphin Resort 2006
Serving Size: 6
Lb. Tomatoes
½ Lb. Fresh Mozzarella
1 Tbsp. Extra Virgin Olive Oil
1 Clove Garlic
6 Large Fresh Basil Leaves
1 Oz. Red Wine Vinegar
Salt and Pepper To Taste
12 Oz. Thinly Sliced Prosciutto Ham
6 "Tuscan Style" Rolls or Bread of Choice
18 Washed Fresh Basil Leaves
Lemon Olive Oil
Dice tomatoes and mozzarella into ¼" pieces. Mince garlic clove and chop the 6 large fresh basil leaves. In large bowl, mix the diced tomatoes, mozzarella, minced garlic and chopped basil leaves. Coat the mixture with olive oil and red wine vinegar. Season with salt and pepper. Set aside for service.
Brush "Tuscan" roll or bread of choice with lemon olive oil and place it on a griddle until brown. Once browned, remove from griddle and place 2 oz. prosciutto ham on bottom half of roll. Then cover the prosciutto ham with 4 oz. of the tomato and mozzarella mixture.
Presentation: Place 3 fresh basil leaves on top half of roll and serve "open faced" with choice of accompaniment.
Chef's Salad Wrap
from Garden Grove, Swan & Dolphin Resorts 2004
1 Spinach Tortilla
2 oz. Ranch Dressing
1 Lettuce Leaf
2 oz. Ham Slices
2 oz. Turkey Slices
1 oz. American Cheese
1 oz. Swiss Cheese
2 Slices of Tomato
2 Slices of Bacon (cooked)
1 Hard-Boiled Egg (sliced)
Squeeze ranch dressing over tortilla. Add lettuce and squeeze more ranch dressing. Add meat and cheese slices, tomatoes, bacon and eggs. Add final squeeze of ranch. Roll tortilla and cut on bias for service.
Serve with potato chips.
Cuban Sandwich
Bongos Cuban Café, Downtown Disney
12-inch long Cuban bread
1/2 teaspoon mayonnaise
1/2 teaspoon mustard
3 ounces serrano ham, thinly sliced
3 ounces roasted pork, thinly sliced
1/2- ounce pickle slices
3 ounces Swiss cheese, thinly sliced
Cut bread in half, vertically down the center, with a serrated knife.
This will create 2 (6-inch) halves. Take both 6-inch halves and slice horizontally down the center, making a top and bottom loaf. Spread a thin layer of mayonnaise on each top half and a thin layer of mustard on each bottom half. Arrange the ham and pork evenly on each half, then stack the pickle slices and cheese on each half.
Grill the sandwiches in a buttered sandwich press until they are flat, the bread is browned, and the cheese has melted. Cut each sandwich in half and serve at once.
Gorgonzola Cheese Tea Sandwich with Pears
Garden View Lounge, Grand Floridian Resort & Spa
8 Slices Marble Rye Bread
Gorgonzola Cheese Spread
6 ½ ounces Gorgonzola Cheese
9 ½ ounces Cream Cheese
3 Spinach Leaves
Poached Pears
2 Pears, peeled and cores removed
3 cups Burgundy Wine
4 ounces Sugar
In a food processor, combine Gorgonzola Cheese and Cream Cheese together and blend. Fold Spinach Leaves into the cheese mixture. In a pot, combine Burgundy Wine & Sugar and bring to a boil. Add pears & cook for 5 minutes. Remove and let cool in liquid. Spread Gorgonzola Cheese Spread on both sides of the bread. Shingle the thin slices of pear over the bread. Top the pears with another slice of bread and remove the crusts. Cut sandwiches into triangles.
Grilled Pear Sandwich
Garden View Lounge, Grand Floridian Resort &Spa
8 Slices Pumpernickel Bread
Pecan Mayonnaise
2 ounces Pecan pieces
2 Basil Leaves
¼ teaspoon Salt
1 ounce Balsamic Vinegar
2 ounces Sweet Rice Wine
8 ounces Mayonnaise
.15 ounces Garlic
Combine all ingredients together and blend until smooth.
Gorgonzola Cheese Spread
6 ½ ounces Gorgonzola Cheese
9 ½ ounces Cream Cheese
3 Spinach Leaves
In a food processor, combine Gorgonzola Cheese and Cream Cheese together and blend.
Grilled Pears
2 Pears, peeled and cores removed
Slice pears 1/4 inch slices and grill on both sides, then cool.
Procedure
Slice Pumpernickel into two slices. Spread Pecan Mayo on one slice. Spread Gorgonzola Cheese Spread on other slice. Lay pear and spinach leave over the cheese spread. Top with another slice of bread and remove the crusts. Cut sandwiches into triangles.
Grilled Vegetable Sandwich
Tusker House Restaurant (from Cooking with Mickey & the Chefs of WDW)
Yield: 4 sandwiches
Spread
2 cups canned garbanzo beans, drained
Salt, to taste
Black pepper, to taste
2 tablespoons chopped fresh garlic
2 tablespoons olive oil
Thoroughly combine all ingredients in a blender until smooth.
Vegetables
2 large Portobello mushrooms
1/2 cup bottled balsamic vinaigrette dressing
2 medium zucchini, cut into 1/4" slices
2 large yellow squash, cut into 1/4" slices
3 tablespoons olive oil, for grilling vegetables
Salt, to taste
Black pepper, to taste
4 focaccia (or bread or bun of your choice), toasted
2 large tomatoes, red or yellow, cut into 1/4" slices
4 large lettuce leaves ( any green leaf lettuce)
Marinate mushrooms in balsamic vinaigrette dressing for about 1 hour. Brush zucchini and squash with olive oil and season with salt and pepper. Grill on both sides until browned, turning once; set aside. Toast bread or bun. Layer the spread, zucchini, squash, mushroom, tomato, and lettuce. Cut the sandwich in half and secure with toothpicks.
Cooks Note: toasting bread brings out the flavor and freshness of the bread - and the sandwich will not get soggy.
Honey BBQ Chicken Sandwich with Cabbage Relish
Epcot Food and Wine Festival, USA
Sandwich
4 each Chicken breast fillets (3 ounce portion)
4 each Sourdough Sandwich Rolls
1 TBSP Chicken Seasoning (Recipe follows)
½ cup Onion Cabbage Relish (recipe follows)
½ cup Honey BBQ Sauce (recipe follows)
Season chicken breast with seasoning. Place breast fillets on a baking pan . Bake in a 350 degree oven for 10 minutes or until internal temperature reaches 165 degrees. Place chicken breast on roll. Cover with BBQ sauce. Top with ½ ounce of relish.
Chicken Seasoning
1 cup Sugar
1 TBSP Chili Powder
½ cup Seasoning Salt
1TBSP Black Pepper
1 TBSP Paprika
2 TSP Garlic Powder
2 TSP Onion Powder
¼ TSP Ground Cumin
Combine all ingredients together in a container. Cover and store. May be stored for 6 months.
Onion Cabbage Relish
4 ounces Canola Oil
¼ cup Sugar
1 Large Onions – diced
1 Small Head Cabbage – shredded
¼ cup Apple Cider Vinegar
½ TSP Caraway Seeds
To Taste Salt & Pepper
Heat a large sauté over medium heat. Add oil. Add cabbage and cook for 5 minutes. Add onion and continue cooking for 10 more minutes. Add sugar and mix well. Add caraway seeds and continue cooking until onions and cabbage are translucent. Add vinegar. Remove pan from heat . May be served hot or cold.
BBQ Sauce
3 ½ cups Ketchup 1 TBSP Garlic Powder
¼ cup Apple Cider Vinegar
1 TBSP Onion Powder
1 TBSP Chili Powder
Dash Ground cloves
1 TBSP Paprika
2 ½ TBSP Brown Sugar
1 TSP Ground Turmeric
1 cup Water
1 TSP Ground Cumin
½ cup Honey
Method: Mix all ingredients together in a sauce pan. Bring to a simmer and cook for 20 minutes. Remove from heat and cool.
Island Chicken Sandwich
from Kona Cafe, Polynesian
Yield: 4 sandwiches
4 ea. - 8 oz Chicken breasts, marinated
4 Tbsp. Teriyaki mayonnaise
4 Kaiser or sandwich buns
1/3 cup Pineapple relish
1. Grill chicken breasts.
2. Spread mayonnaise onto bottom half of bun.
3. Place cooked chicken on bun and top with relish.
Teriyaki Mayonnaise
¼ c Mayonnaise
3 Tbsp Teriyaki
Combine ingredients and refrigerate
Monte Crisco Sandwich
This is the famous Monte Cristo sandwich recipe from the Blue Bayou, Disneyland (also in Delicious Disney)
4 sandwiches 40 minutes prep
Monte Cristo Sandwich is served with currant jelly sauce. First prepare this, then make the batter. While it is chilling, put together the sandwiches. When the sandwiches are fried, the complete service is ready.
Currant Jelly Sauce
12 ounces red currant jelly (another version calls for 2/3 cup and another for blackberry preserves)
1 tablespoon water
1 tablespoon half-and-half
Method: Combine jelly, water and half and half in blender and mix until smooth. Makes about 3/4 cup.
Fruit Compote
1 (12 ounce) jar of red currant jelly
1 (15 ounce) canned peaches. (or choose your favorite canned fruit).
Method: Combine your favorite fresh and canned fruits and chill well. Yield is about 1/2 cup per person.
Batter
2/3 cup water
1 small egg
½ teaspoon salt
1/8 teaspoon black pepper
2/3 cup all-purpose flour
1 ¾ tsp. baking powder
Method: Place water, egg, salt, and pepper in a bowl and using an electric mixer, mix well at low speed. Add flour and baking powder and mix until batter is smooth. Chill.
Sandwiches
8 slices white bread
4 slices roasted cooked turkey ( 1 ounce per sandwich)
4 slices Tillamook Swiss cheese ( 1 ounce per sandwich)
4 slices smoked ham (Pullman)
vegetable oil, for frying
Make 4 sandwiches, putting cheese between ham and turkey. Cut into fourths and put a toothpick through each quarter.
Heat about 6" of soybean or vegetable oil to 340 degrees in a fryer. Dip sandwiches in batter to cover all surfaces. Deep fry sandwiches until golden brown, turning as needed. An alternate way of frying it to put approximately 1/4" oil in a large pan and fry the sandwiches on both sides until crispy and brown.
Remove from oil and take out toothpicks. Drain on paper towel to remove excess oil. Sprinkle sandwiches with confectioners' sugar. Serve with fruit compote and currant jelly sauce.
Monte Crisco Sandwich (Version 2)
Blue Bayou (from Cooking with Mickey and the Disney Yield: 4 sandwiches
1 egg
1 3/4 cups plus two tablespoons water
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
8 slices egg bread (Challah works well), sliced 1/2" thick
2/3 pound ham, cut into four slices
2/3 pound turkey, cut into four slices
1/4 pound Swiss cheese, cut into four slices
3 cups canola oil
Confectioners' sugar
Blackberry preserves
Line a cookie sheet with paper towels; set aside. Whisk the egg and water together in a mixing bowl. Add flour, salt, and baking powder and whisk thoroughly, scraping side of bowl. Continue to whisk, for 20 minutes, until smooth. On one slice of bread arrange a slice each of ham, turkey, and cheese, covering the bread evenly. Place another slice of bread on top and slice sandwich in half diagonally.
Heat oil to between 365°F and 375°F in a 10” pan. Do not let the oil reach a higher temperature than this; if the oil starts to smoke, turn heat down. Dip half of the sandwich into the batter, allowing excess to drain, and very carefully place into the oil. Repeat with the other sandwich half. Cook 3 minutes on each side. Place the cooked sandwich on the prepared cookie sheet in a warm oven until ready to serve. Repeat for other 3 sandwiches. Cook the sandwiches one at a time, and allow the oil to reach the desired temperature in between each batch. Sprinkle sandwiches with confectioners' sugar and serve with Blackberry preserves on the side.
Pulled Pork Sandwiches for Fourth of July Family Picnic
From the kitchens of the Walt Disney World Swan and Dolphin Hotel 2006
Serving Size: 12 Sub Sandwiches
Ingredients For Eggplant Spread:
5 Lbs. Eggplant
4 Large Tomatoes, Diced
1½ Cup Garlic, Chopped
1½ Cup Cilantro
3 Tbsp. Cumin
Small Amount of Chicken Stock
Salt and Pepper (To Taste)
Ingredients For Pulled Pork:
8 Lbs. Pork Loin
2 Cups Red Wine
½ Cup White Vinegar
Ingredients For Paprika Mayonnaise:
2 Cups Mayonnaise
1 Tbsp. Paprika
1 Tsp. Salt
¼ Tbsp. White Pepper
3 Tbsp. Jerk Seasoning
Ingredients For Sandwich:
Hoagie Rolls
Red Tomato, Sliced
Yellow Tomato, Sliced
Red Onion, Shaved
Optional Tri Color Salad or Side of Your Choice
Method of Preparation For Eggplant Spread:
Roast eggplants for about an hour, until very tender inside, almost mushy. Scoop meat out with as little seeds as possible. Chop eggplant meat. In a sauté pan, sauté garlic and tomatoes, for about a minute. Add eggplant to sauté pan and season with spices. Deglaze with chicken stock (add a small amount, enough to make the meat a little wet, and lightly mix.) Reduce to dry (cook all of the stock out, until meat is slightly moist.) Finish with fresh cilantro. Set aside and let cool.
Method of Preparation For Pulled Pork:
Sear pork on all sides in a large pot. Add ½ gallon of water, red wine and white vinegar to pot and cover tightly. Place over medium heat and cook until the pork shreds. Remove pork from pot and set aside to let cool.
Method of Preparation For Paprika Mayonnaise:
Mix mayonnaise, paprika, salt, white pepper and jerk seasoning together. Set aside.
Method of Preparation For Sandwich:
Preheat oven to 400°. Lightly butter hoagie rolls and toast in oven for about 3 minutes. Spread 3 ounces of eggplant spread on top side of roll. Spread a small amount of paprika mayonnaise on the bottom side of roll. Place 6 ounces of room temperature pork on bottom side of roll. Place red and yellow tomato slices on top of pork and top with ½ ounce of shaved onions. Slice sandwich in halve.
Presentation: Place the sandwich in the center of the plate. Place the optional tri color salad or side of your choice in the top corner of the plate. Serve.
Roast Beef Sandwich
50's Prime Time, Disney-MGM Studios
Yield: 1 servings
3 slices Rye bread, toasted
1/4 lb Roast beef, rare, thin slice
2 slices Muenster cheese
3 slices Bacon, cooked
1/2 c Iceberg lettuce, shredded
1/4 c Thousand Island dressing
Tomato, sliced
Onion, sliced
Dill pickle spears
Preheat oven 400 F. Divide beef in half and place on a cookie sheet; top each portion of beef with a slice of cheese; bake until cheese melts and beef is warm. Remove from oven; assemble sandwich as follows: Spread all 3 slices of bread with dressing. On one slice, add a portion of beef; top with lettuce and another slice of bread with dressing. Add another portion of beef, lettuce, bacon and finally the third piece of toast with dressing. Secure with picks; cut in half. Serve with tomato, onion, and pickle.
Roasted Vegetable Cuban Sandwich
Sunshine Season, The Land, Epcot (also in Delicious Disney)
Serves 4
3 Portobello mushrooms
Olive oil as needed, for grilling
8 ounces fresh eggplant, unpeeled, cut in half lengthwise
8 ounces yellow squash, cut in half lengthwise
8 ounces zucchini, cut in half lengthwise
1 red pepper, sliced
Coarse salt and freshly ground black pepper, to taste
1 teaspoon olive oil
1 24 -inch Cuban bread roll
1/4 cup store-bought hummus
1 tablespoon yellow mustard
4 slices Swiss cheese
1/4 cup or more sliced sour pickles
Preheat up to 400°F. Carefully remove the stems from Portobello mushrooms and wiped the caps. Brush olive oil on both sides, and grill 8 to 10 minutes on each side until mushrooms begin to brown and are soft to the touch. Refrigerate.
Season eggplant, squash, zucchini, and red pepper with salt and pepper; drizzle with olive oil and roast for 15 minutes. Refrigerate.
Slice chilled vegetables into 1/4" planks. Slice jeweled Portobello and 1/4" rounds.
Slice Cuban bread lengthwise. Spread top with hummus. Spread bottom with mustard. Arrange vegetables evenly on the bread and top with Swiss cheese and pickles.
Brush griddle or skillet with oil and grill for two to three minutes on each side, or until bread is crusty and cheese is melted. Cut into four servings.
Shrimp and Artichoke Sandwich
From the kitchens of the Walt Disney World Swan and Dolphin Resort 2006
Serving Size: 1
5 Oz. Shrimp Patty (See shrimp cake sandwich)
2 Oz. Scallion Aïoli (See shrimp cake sandwich)
½ Oz. Shredded Romaine Lettuce
1 Each Brioche Bun
1 Stick Butter
5 Each Asparagus Fries
2 Each Plum Tomatoes
Slice plum tomatoes in halves and set aside for service. Place butter in a medium heated sauté pan. Place shrimp patty in sauté pan and cook until golden brown on both sides, then finish in a 350° oven. It will take about 15 minutes.
Brush Brioche bun with butter and place it on a griddle until brown. Once browned, remove from griddle and place scallion aïoli on bottom half of bun. Place the shrimp patty on top of the scallion aïoli and garnish with lettuce.
Place the shrimp and artichoke sandwich in plate and serve "open faced". Place a bed of romaine lettuce in one corner of plate. Place asparagus fries on top of lettuce and garnish with plum tomatoes.
Shrimp and Artichoke Sandwich
From the kitchens of the Walt Disney World Swan and Dolphin Resort 2006
Serving Size: 1
5 Oz. Shrimp Patty (See shrimp cake sandwich)
2 Oz. Scallion Aïoli (See shrimp cake sandwich)
½ Oz. Shredded Romaine Lettuce
1 Each Brioche Bun
1 Stick Butter
5 Each Asparagus Fries
2 Each Plum Tomatoes
Slice plum tomatoes in halves and set aside for service. Place butter in a medium heated sauté pan. Place shrimp patty in sauté pan and cook until golden brown on both sides, then finish in a 350° oven. It will take about 15 minutes.
Brush Brioche bun with butter and place it on a griddle until brown. Once browned, remove from griddle and place scallion aïoli on bottom half of bun. Place the shrimp patty on top of the scallion aïoli and garnish with lettuce.
Place the shrimp and artichoke sandwich in plate and serve "open faced". Place a bed of romaine lettuce in one corner of plate. Place asparagus fries on top of lettuce and garnish with plum tomatoes.
Shrimp Salad Sandwich
Pueblo Room, Contemporary Resort and Town Square Cafe, Main Street, U.S.A., Magic Kingdom (Cooking with Mickey Around the World)
Serving Size : 4
1 Pound Cooked Tiny Bay Shrimp
1/4 Cup Celery -- finely diced
3 Tablespoons Mayonnaise
1/4 Teaspoon Salt
1/8 Teaspoon White Pepper
1 Tablespoon Lemon Juice
4 or 5 Leaves of Crisp Lettuce
8 to 10 Slices Sourdough or Whole Wheat
Bread -- buttered
Coarsely chop shrimp and mix with celery, mayonnaise and seasonings. Place lettuce leaves on half of bread slices and shrimp salad on remainder. Put together as for a sandwich. Cut to form 2 triangles. Refrigerate leftovers.
Tri-Corner Sandwich
Liberty Tree Tavern, Magic Kingdom
1 each Focaccia bread or other sandwich bread
5 ounces thinly sliced roast beef
3 ounces cole slaw
1 ounce Arugula
2 ounces sliced Swiss cheese
2 ounces horseradish cream
Spread horseradish cream on inside of both slices of bread. Place Swiss cheese on bottom layer, top with roast beef, cole slaw and Arugula, then top with remaining slice of bread. Serve with desired accompaniments.
Cole Slaw
8 ounces shredded cabbage (or pre-cut Cole slaw blend)
¼ cup mayonnaise
¼ cup sour cream
2 Tablespoons apple cider vinegar
Salt and pepper to taste
Combine all ingredients well, allow to rest at least ½ hour before serving.
Horseradish Cream
½ cup Sour Cream
¼ cup prepared horseradish
Combine ingredients well, keep cold.
Tuna Salad Sandwich
Lowtide Lou's, Typhoon Lagoon
66 ounces White can of tuna
24 ounces of mayonnaise
1/4 oz white ground pepper
1 ounce of salt
1/2 oz of granulated garlic
Mix well and serve on bread or buns.
SALADS
African House Salad
from Mara, Animal Kingdom Lodge
Yield: 8 servings.
8 cups chopped romaine lettuce
1/4 cup julienne carrots
1/4 cup red bell pepper strips
1/8 cup julienne fennel
1/4 cup julienne sweet potato
1/4 cup thinly sliced red onion
1 cup cooked lentils
Grilled chicken strips to taste (optional)
Ginger-soy dressing:
1 teaspoon ground ginger
1 tablespoon granulated garlic
1 teaspoon ground coriander
1 cup granulated sugar
1 cup soy sauce
1/2 cup rice wine vinegar
1/2 cup safflower oil
1. In a medium-size bowl, combine lettuce, carrots, bell peppers, fennel, sweet potatoes, red onions and lentils.
2. In another bowl, combine, ground ginger, garlic, coriander, sugar, soy sauce and rice wine vinegar. Whisk until well blended. While constantly whisking, add oil in a slow, steady stream.
3. Ladle some of the dressing over the vegetables and lentils. Add chicken, if desired. Toss ingredients with tongs and divide among serving plates. Add additional dressing to taste.
Apple and Jicama Salad
Boma, Animal Kingdom Lodge
Yield: 8 servings
4 Apples
3 tablespoons Olive Oil
Salt and Pepper to taste
1 Jicama, peeled and julienned
1/2 cup Red Onions, diced
1/2 cup Radish Slices
4 cups Spinach or Mixed Greens, washed and spun
Port and Yogurt Dressing
2 ounces Port Wine
8 ounces Yogurt
Method
1. Wash apples. Cut in half and remove seeds. Cut all halves into slices. Place in a mixing bowl and drizzle with olive oil and salt and pepper.
2. Place apples on a grill on low heat to caramelize and impart some of the smoky flavor. Chill grilled apples and set aside.
3. Wash and peel the jicama. Cut into slices, then julienne. Place in a large mixing bowl.
4. Add the red onions, radish slices, and spinach. Remove the apples from the refrigerator and cut into large dice. Place in bowl.
5. To make the dressing, place the yogurt in a bowl and add the port wine. Mix well.
6. Take the yogurt dressing and add to the bowl. Add salt and pepper to taste. Mix and serve.
Note: Peaches may be substituted for apples.
Apple Vinaigrette
from Boma, Animal Kingdom Lodge
Yield: 10 servings
1 ¼ cups Olive oil
½ cup Lemon juice, fresh squeezed
1 ½ each fresh Lemon zest
1/3 cup Cider vinegar
2 each Apple, pureed
1 T. Dijon mustard
To taste Kosher salt
To taste Fresh ground black Pepper
Peel and shred about two apples through the mandoline and put in a stainless steel bowl with the Dijon Mustard. Whisk in the cider vinegar and the lemon juice, and slowly add in the olive oil. Stir in the fresh grated lemon zests and mix well. Adjust the seasonings with Kosher salt and fresh ground black pepper.
April ’08- Has an interesting flavour though wouldn’t go crazy over it. Think it might work well over salads with fruit in them.
Apple Vinaigrette Dressing
Whispering Canyon Café, Wilderness Lodge
Makes 2 ½ cups
1/4 cider vinegar
1/4 cup apple juice concentrate
2 Tbsp. lemon juice
1/2 cup apple sauce
1 & 1/3 cups canola oil
Salt to taste
Place first four ingredients in blender and blend until smooth. Very slowly add the canola oil. Sample and season with salt, if desired.
Artist's Palette House Salad
Artist's Palette, Disney's Saratoga Spring Resort
4 cups Gourmet Salad Mix
2 tbsp Dried Blueberries
2 tbsp Chopped Walnuts
4 tbsp Dried Cranberries
1/2 Diced Red Apple
1 cup Poppy Seed Dressing (recipe follows)
Place all ingredients in large bowl and toss lightly until salad mix is well coated with dressing.
Poppy Seed Dressing
1/2 cup White Sugar
1/2 cup Lemon Juice
2 tsp Diced Onions
1 tsp Dijon Mustard
1/2 tsp Kosher Salt
3/4 cup Canola Oil
1 tbsp Poppy Seed
Place first five ingredients in blender or food processor, when mixed well add oil slowly. Add poppy seed and blend for 10 seconds.
Arugula and Pear Salad with Pomegranate
Spoodles, Epcot (Chef David Reynoso)
4 servings
1/2 cup balsamic vinegar
4 oz. arugula, washed well
and dried
3 Seckel pears, peeled and sliced
Kosher salt and fresh cracked
black pepper
3 tbsp. extra virgin olive oil
Juice of half a lemon
2 tbsp. roasted walnut pieces
3 tbsp. Gorgonzola cheese
1 pomegranate, seeded
Make balsamic syrup by placing vinegar in a small saucepan and cooking over low heat until thickened (or until it starts bubbling). Cool. Place the arugula and pears together in a mixing bowl. Season with salt and pepper. Dress with olive oil and lemon juice. Divide salad onto four cold plates and garnish with walnuts, cheese and pomegranate seeds. Drizzle a spoonful of balsamic syrup over each salad
Arugula Salad
from BoardWalk
Yield: 8 servings
1/2 pound fresh arugula leaves, cleaned
1/8 pound fresh spinach leaves, cleaned
1/2 cup diced granny Smith apples
1/8 pound gorgonzola, crumbled
1/4 cup toasted walnuts
Warm bacon vinaigrette:
1/4 pound applewood smoked bacon
1/4 cup diced Spanish onion
1/2 cup white vinegar
1 tablespoon white wine
1 tablespoon finely chopped pimento
2 tablespoons olive oil
2 tablespoons sugar
1 1/2 cups chicken stock
2 teaspoons cornstarch
1/4 cup cold water
Dash garlic powder
1/4 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/8 teaspoon freshly-cracked black pepper
To make vinaigrette, sauté bacon. Add onion, vinegar and wine. Add pimento and olive oil. Stir in sugar and chicken stock. Whisk cornstarch and cold water until completely blended. Add to chicken stock mixture. Add garlic powder, Dijon mustard, salt and pepper.
Combine arugula and spinach in a large salad bowl. Ladle warm dressing over greens and toss to combine. Add apples, crumbled cheese and toasted walnuts.
Arugula Salad with Manchego, Apples, and Caramelized Walnuts
Catal Restaurant & Uva Bar, Downtown Disney, Disneyland
Makes 6 to 8 servings.
1/2 cup balsamic vinegar
1/2 cup walnut oil
3 tablespoons Champagne vinegar or white wine vinegar
8 cups arugula
2 Red Delicious or Fuji apples, unpeeled, cored, thinly sliced
6 ounces Spanish Manchego cheese or sharp white cheddar cheese, shaved
1 1/2 cups pitted dates, sliced
1 cup Caramelized Walnuts
4 large shallots, minced
Boil balsamic vinegar in small saucepan over medium-high heat until syrupy and reduced to 1/4 cup, about 4 minutes.
Whisk oil and Champagne vinegar in bowl. Season with salt and pepper. (Can be made 4 hours ahead. Keep at room temperature. Rewarm balsamic syrup before using. Rewhisk vinaigrette before using.)
Toss arugula, apples, half of cheese, dates, walnuts, and shallots in large bowl with enough vinaigrette to coat. Season salad with salt and pepper.
Mound salad in center of each plate. Drizzle balsamic syrup around salads. Sprinkle remaining cheese atop salads.
Note: For a "compressed" presentation, the chef uses a three-inch ring mold to mound the salad in the center of each plate. You can use a cleaned-out can, with top and bottom removed, as a mold. This gets raves from the site.
Caramelized Walnuts
Makes 1 1/2 cups
Nonstick vegetable oil spray
1/2 cup sugar
2 tablespoons balsamic vinegar
1 1/2 cups walnuts
Preheat oven to 325°F. Line heavy rimmed baking sheet with foil. Spray foil with nonstick spray. Combine sugar and vinegar in small saucepan. Stir over medium heat until sugar dissolves, about 3 minutes. Add nuts; toss to coat. Transfer mixture to baking sheet.
Bake until nuts are deep brown and syrup thickens and coats nuts, stirring occasionally, about 10 minutes. Cool completely on baking sheet. Break nuts apart. (Can be made 2 days ahead. Store airtight at room temperature.)
Asian Chicken Salad
Planet Hollywood, Downtown Disney (from the Orlando Sentinel & executive chef Dave Springett)
Yield: 2 servings.
3 cups mix of julienned napa cabbage, red cabbage, green cabbage, shredded carrot, mixed field greens and 1-by-2-inch strips of romaine and iceberg lettuces, chilled
2 ounces sprouts (see note)
7 ounces cooked chicken, cut into small strips
1 teaspoon sesame seeds
Salt and pepper to taste
1 ounce fried noodles
4 1/2 ounces ginger mustard dressing (see note)
1. Place salad mixture and chicken in a large bowl. Ladle 4 1/2 ounces ginger mustard dressing around edge of greens, being careful not to pour dressing on to greens. Season greens with salt and pepper. Carefully toss greens to lightly coat with dressing.
2. Place mixture on plates, building as much height as possible. Place crispy noodles on top of salad. Sprinkle with sesame seeds.
Recipe note: The restaurant uses daikon sprouts.
Ginger Mustard Dressing: In a mixing bowl, combine 1/4 teaspoon Coleman's mustard and a drop or two of water to make a paste. Add 4 ounces honey, 2 tablespoons rice wine vinegar, 1 tablespoon soy sauce, 1 tablespoon crushed garlic cloves, 1/8 cup peeled and chopped fresh ginger, 1 tablespoon Dijon mustard and 2 egg yolks. Blend until mixture is smooth and thoroughly mixed. While mixing, drizzle in 1 teaspoon sesame oil and 31/2 cups peanut oil. When mixture is emulsified, season with a pinch of kosher salt and pinch of white pepper. Chill until ready to use.
Asian Coleslaw
from California Grill, Contemporary Resort
Makes about 24 cups
The Vegetables
1 small red cabbage, cored and shredded
1 small green cabbage, cored and shredded
1 cup assorted bell peppers, sliced (colors make the salad beautiful)
1 bunch scallions, finely chopped
1 jalapeño pepper, seeded and finely chopped
1/2 red onion, finely sliced
1/2 bunch cilantro, finely chopped
1 cup shredded carrots
The Dressing – makes 3 cups
2/3 cup rice vinegar
1/2 cup water
1/3 cup soy sauce
1/3 cup sesame oil (hot if desired)
1/3 cup fresh grated ginger
1/3 cup minced garlic
1/4 cup fish sauce (available at Asian markets)
1/4 cup lime juice
1/4 cup sugar
Combine vegetables in a nonmetallic bowl and set aside. Whisk all dressing ingredients together and add to the vegetables an hour before serving.
Note – July ’07: made half the recipe and cut back a touch on the garlic because it seemed like a lots of garlic. The salad tastes very good except that it’s a little hot. The more days it’s in the fridge the hotter it gets till it’s barely edible. I would start with less jalapeño and maybe less ginger and add more if needed. Also added salt, to taste.
Asian Slaw & Vinaigrette
Mitsukoshi Restaurant, Japan Pavillion, EPCOT
1 c Edible-pod pea slivers
1 c Carrots,shredded
2 c Finely cut shreds cabbage
1/2 c Fine slivers fresh ginger
1 1/2 tb Oriental sesame oil
1/4 c Reduced-sodium soy sauce
1 1/2 tb Rice vinegar
1 1/2 tb Mirin (sweet sake)
1 1/2 tb Sugar
1 1/2 tb Lime juice
1 Small garlic clove,minced
1. In a bowl, mix peas, carrots and cabbage.
2. In a 6-8" frying pan on medium-high heat, mix ginger and sesame oil; stir until golden, 2-3 minutes. Remove from heat and stir in soy sauce, rice vinegar, mirin, sugar, lime juice, and garlic.
Asparagus and Bean Salad
Boma – Flavors of Africa, Disney’s Animal Kingdom Lodge
Yield: 8 servings
1 lb Asparagus Spears, grilled
3 c Olive Oil
Salt and Pepper
1 each Red Bermuda Onion, sliced and grilled
2 lb Scarlet Emperor Beans
1 each Red Bell Pepper, small diced
1 lb Tofu, firm and cubed
1 c Rice Flour
Salt and Pepper, Cayenne Pepper
¼ c Cumin, toasted
1/8 c Coriander Seed, toasted
1/16 c Montreal Seasoning
1 each Jalapeno Peppers, seeded and minced
1 c Sherry Vinegar
2 c Olive Oil
½ c Sugar
1. Clean and coat asparagus with olive oil, salt and pepper. Grill and chill. Cut each spear into bite size pieces.
2. Take onion and slice into thick slices. Coat with olive oil, salt and pepper, and grill.
3. Cook beans in salted cold water according to package directions. When beans are tender, drain and chill. Set aside for later.
4. Wash, seed, and rib red pepper and small dice.
5. Take chopped tofu and dust with rice flour, salt and pepper, and cayenne and deep fry until golden brown. Drain on paper and set aside.
6. Make vinaigrette with Montreal Seasoning, jalapeno, and sherry vinegar. Slowly whisk in the olive oil and adjust with salt and pepper.
Avocado, Papaya and Grapefruit Salad
from Boma, Animal Kingdom Lodge (also in Delicious Disney)
Yield: 8 servings
3 each Avocado, diced (use 1 of each for 4 servings)
3 each Papaya, diced
3 each Grapefruit, segments
3 each Mint leaves, chiffonade (stack leaves and cut into strips)
4 tablespoons Pomegranate syrup, drizzle (to make, use 2 parts pomegranate juice to 1 part sugar, reduce to a syrup)
Dressing:
½ cup Ginger juice
1 each Lemon juice and zest
1 each Lime juice and zest
2 oz Honey
In a small bowl, add all the ingredients for the dressing and blend thoroughly.
Dice the avocado, papaya, and segment the grapefruit.
Mix the fruit with the dressing gently, place in a bowl, and drizzle with pomegranate syrup.
Avocado, Papaya and Grapefruit Salad - Version 2
from Boma, Animal Kingdom Lodge
Yield - 4 servings
1 papaya
1 avocado
1 grapefruit
10 mint leaves, cut into strips
Dressing:
1/2 cup plain yogurt
2 tablespoons grapefruit juice
1 tablespoon honey
Peel the papaya, slice in half lengthwise and remove the seeds.
Cut the avocado in half lengthwise and remove the pit. Using a large spoon, separate the fruit from the peel.
Dice both the papaya and the avocado into 1-inch cubes.
Using a knife, peel the grapefruit to remove all the bitter white pith. Over a bowl, cut each segment away from the membrane. (You can use the juice for the dressing.) Toss the fruit and mint together and set aside.
In a small bowl, mix the ingredients for the dressing together; mix enough dressing to evenly coat the fruit.
Note: Do not make ahead because the juice dissolves the yogurt completely and it’s very watery. The salad mix itself is good.
Balsamic Vinaigrette
from Boma, Animal Kingdom Lodge
Yield – 8 servings
½ cup Balsamic Vinegar
2 T. Lemon Juice, fresh squeezed
½ cup Olive Oil
½ cup Extra Virgin Olive Oil
1 T. Garlic, roasted, puree
½ each Red Onion, fine minced
1/8 cup Italian Parsley, chopped
To taste Kosher Salt
To taste Fresh Ground Black Pepper
Blend all the ingredients except the parsley until incorporate and smooth. Add chopped parsley, check flavors, adjust seasoning if needed.
Beet and Arugula Salad
Spoodles, Boardwalk (from Cooking with Mickey and the Disney Chefs)
Yield: 4 servings
4 cups arugula leaves, washed and spun dry
Orange Vinaigrette (see below) and
12 slices peeled, cooked beets, preferably red beets, Chiogga beets, golden beets
1/2 cup toasted walnut halves
1/2 cup shaved Parmesan cheese (use a vegetable peeler to shave cheese)
Toss the arugula with about 1/4 cup of the Orange Vinaigrette in a bowl until well coated. Arrange on 4 salad plates, and toss again for height. In the same bowl, toss the beets with the remaining 1/4 cup Orange Vinaigrette until well coated. Arranged the beets around the arugula. Garnish the salad with the walnuts and the Parmesan cheese and serve immediately.
Orange Vinaigrette – Yield ½ cup
1/4 cup freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
2 tablespoon Chardonnay or other white wine vinegar
2 tablespoons honey
1/2 teaspoon ground coriander seed
1/2 teaspoon salt, or to taste
1/8 teaspoon freshly ground black pepper, or to taste
pinch of cayenne pepper, or to taste
1/3 cup olive oil
Reduce the volume of the orange juice and the lemon juice by half in a 2 quart sauce pan over high heat. Transfer the mixture to a bowl and whisk in the vinegar, honey, coriander, salt, freshly ground pepper, and cayenne pepper; let cool to room temperature.
Slowly add the olive oil, whisking constantly until emulsified. Use immediately or store, covered and chilled, for up to two weeks; whisk to combine just before using.
Note: the more types of beets you use for this salad, the more attractive it will be. Chiogga beets, also known as candy cane beats, have concentric circles of red and white and are quite stunning.
Black Bean Salad
Pop Century
NOTE: This is for a very large quantity, so the scaled down amounts I used are on the right.
1 - 6 lb. 14 oz. can Black Beans, rinsed and drained (1- 19 fluid ounce can {540 ml} or 15 ounces beans)
1 - 6 lb. 14 oz. can Cannellini* beans, rinsed and drained – same as above
4 oz. cilantro, fresh chopped – 1 ½ TBSP
1 1/2 lbs. Spanish onion*, diced small – 3 1/2 ounces or half a normal sized onion
1 1/2 lb. red bell pepper, diced small – 3 1/2 ounces or 1 small
1 3/4 lb. tomato, diced – 14 ounces or 3 medium tomatoes, seeded
1 qt. olive oil - ½ cup
8 limes freshly squeezed – 1 large
.25 oz. cumin – 1/8 tsp.
.06 oz. cayenne pepper - pinch
2 oz. black pepper and kosher salt mixed – 1 ½ tsp.
3/4 can chipotle pepper, pureed - 1
.16 oz. chili powder – pinch
Put all the ingredients in a bowl and mix well. Let stand overnight.
Note: Cannellini bean = white Italian kidney bean = fazolia bean . Substitutes are the Great Nothern Bean.
Spanish Onions: These are similar to yellow onions, only larger and a bit sweeter. Hormel Foods says: The Spanish onion is the variety that is most often found in the grocery stores. Substitutes: Bermuda onion OR red onion (sweeter) OR yellow onion.
August 07’ This is a good tasting salad which you can add more or less seasoning to taste. The dressing mix tasted very salty, but it's once it's mixed in with the beans and marinated it's not too salty. Could possibly use a little more chipotle because there wasn't much kick.
Blackberry Vinaigrette
Artist Point, Wilderness Lodge
Yield: 6 Servings
2 1/2 Oz. Blackberry Vinegar
7 1/2 Oz Canola Oil
1 7/8 Oz. Fresh Blackberries
1/8 Oz Dijon Mustard
To Taste Pepper
To Taste Salt
Combine all ingredients and purée.
This is served on Mixed Greens Salad with Roasted Beets, Hazelnut Gremolata, and Echo Mountain Blue Cheese
Black Eye Pea Salad
from Boma, Animal Kingdom Lodge
Yield: 8 servings
1 pound Black Eye Peas, soaked overnight and cooked
1 pound Corn Kernels, roasted
2 each Tomatoes, sliced
1 large Onion, diced
1 cup Scallions, diced
1 cup Spinach
1 T. Basil, rough chop
Dressing:
½ cup Lime Juice (add water if concentrate)
¼ cup Sugar
¼ cup Rice Vinegar
¼ cup Safflower Oil
1 t. Red Crushed Pepper
1 t. Ground Cardamom, toasted
1 t. Granulated Sugar
½ each Lime, zest
Make the dressing and set aside. Cook black eye peas. Let cool. Mix all the ingredients together and let marinate for at least 15 minutes.
Black Eye Peas with Ginger Soy Juice
Boma – Flavors of Africa, Disney’s Animal Kingdom Lodge
Yield: 8 servings
1/8 pound Black Eye Peas (raw, soak overnight)
1/16 cup Safflower Oil/Vegetable Oil
1/8 pound White Onions, diced small
1/8 quart Ginger Soy Juice
1/16 pound Spinach, julienned
1. Cook the black eye peas with water, salt and pepper. Drain and let cool.
2. Heat oil in sauté pan. Add onion and black eye peas, stirring constantly.
3. Add ginger soy juice and continue stirring. Add spinach just before serving.
Ginger Soy Juice
Yield: 3 cups
1 cup Soy Sauce
1 cup Granulated Sugar
1 ½ cups Water
6 tablespoons Fresh Ginger, finely chopped
1. In a stainless pot, heat all the ingredients until it boils. Let simmer for 20 minutes.
2. Strain the juice through a China cap. Let cool.
Bleu Cheese Vinaigrette
Sci Fi Dine In Theater, Disney-MGM Studios
2 oz. Dijon mustard
8 oz. olive oil
1/4 tsp ground black pepper
4 oz. bleu cheese
3 oz. white balsamic vinegar
2 TB basil
1 tsp Kosher salt
In a blender, blend vinegar and mustard together. Slowly add olive oil in a steady stream until incorporated. Add rest of ingredients and blend.
Blue Bayou Seafood Salad
Blue Bayou Restaurant, Disneyland
1 Serving
Lobster Tail, cooked, no shell 6 ounce
Celery, finely diced 1 tblsp.
Green Onions, finely chopped 1 tsp
Lemon Juice 1 tsp
Mayonnaise 2 tsp.
Dijon Mustard 1 tsp
White Pepper Dash
Tabasco sauce
Dash Salt To taste
Slice four thin (1/8") lobster medallions for garnish. Dice the rest into 1/4" cubes for use in salad mixture. Combine all ingredients and store in refrigerator.
Garnish
Cucumber, thinly sliced (approx. 22 pieces)
1/2 small Smoked Salmon
2 slices Cooked shrimp, shell off
2 Cooked crab claws
2 Enoki mushrooms
12 pieces Diced Tomato
2 tblsp. Radish sprouts
1 dozen springs Edible flower
1 Whole dill
1 sprig
Place cucumber slices around inside of a 2-3" cookie cutter on plate. Fill with lobster salad mixture. Remove cookie cutter. Lay lobster medallions on top. Garnish mold with tomato, flower, and dill. Roll salmon slice around six mushrooms and garnish one on each side. Lay shrimp and crab claws on sides of plate, garnishing with radish sprouts.
Broccoli and Vegetable Salad With Curry Sauce
Top of the World, Contemporary Resort, from Cooking with Mickey Around the World
1 1/2 c. broccoli buds
1 1/2 c. cauliflower buds
1 1/2 c. sliced fresh mushrooms
3/4 c. mayonnaise
2 tbsp. Vinaigrette Dressing
1/8 tsp. dry mustard
Salt and white pepper to taste
1/16 tsp. garlic powder
3/4 tsp. curry powder
1/4 c. Half and Half
Tomato wedges
Wash broccoli and cauliflower and cut buds into bite size pieces. Drain well. Slice mushrooms. Mix remaining ingredients and toss with vegetables, mixing lightly by hand. To serve, garnish with thin tomato wedges.
Broccoli Cranberry Salad
from the Cape May Buffet at the Beach Club
4 cups broccoli florets (chopped fine)
1/4 cup diced celery
1 8 oz. pkg. dried cranberries
1/4 cup shelled sunflower seeds
Dressing:
1 cup mayonnaise
1/4 cup sugar
1/4 cup vinegar
In a large bowl, combine broccoli, cranberries, sunflower seeds and celery. Pour dressing over and toss. Keep refrigerated.
Broccoli Slaw
1900 Park Fare, Grand Floridian
1 1/2 lb Broccoli florets
1/4 cup Cashew Halves
1/4 cup Cooked/diced Bacon
1/4 cup Red Onion- small, diced
1/4 cup Raisins
1 cup Mayonnaise
1 tbsp Sugar
dash Salt
1. Bring 2 quarts of water to a boil in a 4-quart pan.
2. Add Broccoli florets and cook for approximately 3 minutes or until barely tender. Cool thoroughly in ice water. Drain completely.
3. Cut bacon into small pieces and cook in sauté pan until crisp. Drain off excess grease and cool.
4. Add small red onion.
5. In a separate bowl, combine the diced red onion, raisins, mayonnaise, sugar, and cashews.
6. Add the thoroughly cooked broccoli and cooked bacon.
7. Season with salt and pepper.
8. Mix gently but thoroughly.
9. Refrigerate until served.
This can be served on toasted multigrain bread with ham and tomatoes.
Brown Derby House Salad with Citrus Vinaigrette Dressing
Brown Derby House, MGM Studios
2 – 4 servings 15 minutes prep
2 cups fresh baby greens
4- 6 leaves Boston Bibb lettuce
2-4 leaves radicchio
4 leaves Belgian endive
3 plum tomatoes, cut in half
8 thin slices, English cucumber
4-6 kalamata olives
Red onions, thinly shaved, to taste
Baby carrots, thinly julienned, to taste
Citrus Vinaigrette Dressing
Juice of half a lemon
Juice of half an orange
Juice of ¼ lime
1 tbsp. balsamic vinegar
apple cider vinegar
½ tablespoon Dijon mustard
½ cup extra virgin olive oil
½ cup salad oil
lemon zest
orange zest
lime zest
salt or pepper
Salad: combine all ingredients in a bowl. Toss with the vinaigrette before serving.
Vinaigrette: in a measuring cup, combine all the juices and balsamic vinegar. Add enough apple cider vinegar to measure ½ cup. Pour into mixing bowl or blender with mustard. Slowly incorporate oils while mixing. At the zests, and season with salt and pepper.
Buffalo Mozzarella & Tomato Panzanella Salad
Spoodles, Boardwalk
Croutons
4 each 1 ½ inch square, grilled focaccia. (you can toast them in oven, if you have no grill)
Buffalo Mozzarella Cheese
3 each wedges, Fresh Buffalo Mozzarella or any fresh mozzarella will work
Ugly Ripe Tomatoes
3 each wedges, Ugly ripe tomatoes (Ugly ripe tomatoes are heirloom tomatoes) (any tomato will work, though)
Basil Vinaigrette (makes 3 cups)
1 each Shallot, brunoise (finely chopped)
2 ounces Basil, chopped
6 ounces White Balsamic Vinegar
18 ounces Olive Oil Blend
To taste Kosher Salt and Black Pepper
Method of Preparation
Chop shallots and basil separately. In a small bowl place the vinegar and chopped shallots. Slowly add the oil while stirring briskly, with a whip. Add the chopped basil and season with salt and pepper.
Plating
1 ounce Mixed Greens or and leafy blend
1 portion Ugly-ripe Tomato (3 pieces)
1 portion Buffalo Mozzarella (3 wedges)
4 each Croutons
2 ounces Vinaigrette
1 teaspoon Pesto (you can buy this in the store)
On the serving plate, place the croutons. On top of the croutons place a small amount of mixed greens. In a small bowl, toss the tomatoes in 3oz. of the vinaigrette. Season with salt and pepper. Place the tomatoes on top of the mixed greens and pour all of the vinaigrette, evenly over the mixed greens and croutons. In a small bowl, toss the mozzarella cheese with a little bit of pesto. (enough to coat the cheese evenly). Place the cheese on top of the salad. Ready to serve.
Caesar Salad
Blue Bayou, Disneyland
1 clove garlic, crushed or put through a press
1 teaspoon Worcestershire sauce
3 Tablespoons vinegar
1 egg, coddled (cooked in shell for 1 minute)
3/4 teaspoon Dijon Mustard
1 head romaine lettuce, torn into 2-inch pieces
1/2 cup croutons
1/2 lemon
Parmesan cheese
Pepper, freshly ground
In a small bowl, combine crushed garlic, Worcestershire sauce, vinegar, and egg. Add a grind or two of fresh pepper and mix well. Clean and dry lettuce on paper towels and add to mixing bowl with dressing. Toss lettuce, coating each piece well. Add croutons and sprinkle entire salad with Parmesan cheese. Toss again and serve immediately.
Caesar Dressing
from Concourse Steakhouse, Contemporary Resort
Yield: 2 cups
2 Egg yolks
3 teaspoons Dijon mustard
2 tablespoons fresh lemon juice
1/2 cup Canola oil
3/4 cup Olive oil
3 tablespoons White balsamic vinegar
1/2 teaspoon Worcestershire sauce
1/8 teaspoon Tabasco sauce
2 cloves garlic, chopped
2 teaspoons chopped anchovies
3 tablespoons grated Parmesan cheese
1/8 teaspoon fresh ground pepper
1/2 teaspoon kosher salt
In a small bowl, whisk together egg yolks and mustard. Slowly add the lemon juice. Whisking constantly, add the canola and olive oils in a slow steady stream. Whisk in the remaining ingredients. Add water to thin, if necessary, and add more salt and pepper to taste. Store chilled. Whisk to blend before serving.
Cooks Note: July ’07. Made a little less than ½ recipe and it tasted very good. Big thumbs up from Matti.
Caesar Dressing
Mama Melrose - Disney-MGM Studios
1 tbsp anchovies, drained
1/2 tbsp Worcestershire sauce
1/2 tsp cracked black pepper
1/4 cup & 1 tbsp liquid eggs
1-1/4 tbsp grated parmesan cheese
1 tbsp roasted garlic
6 tbsp canola oil
3 tbsp balsamic vinegar
1/2 tbsp Dijon mustard
1/2 tsp Tabasco
2 tbsp fresh lemon juice
2 tbsp Romano cheese
2 tsp fresh chopped garlic
Drain anchovies. Measure out ingredients in large mixing bowl. Using blender, blend together the following: eggs, anchovies, garlic, vinegar, Worcestershire sauce, mustard, pepper, cheese, lemon juice, and Tabasco until smooth. Slowly add the oil in a steady stream until emulsified.
Caesar Salad Dressing
50's Prime Time Café, Disney-MGM Studios
1/8 fluid oz lemon juice
¼ oz minced garlic
¾ oz grated fresh Parmesan cheese
2/3 fluid oz anchovy paste
1/16 oz ground white pepper
¼ fluid oz. mustard, Grey Poupon
1/8 fluid oz. Tabasco Sauce
6 3/8 fluid oz. canola oil
1/8 fluid oz Worcestershire Sauce
3 ¼ fluid oz eggs
In a mixing bowl blend anchovy and Worcestershire with hand blender until smooth. Combine remaining ingredients except eggs and oil and blend. Slowly add beaten eggs while mixer is blending.
Do the same for the oil and blend until thick and creamy.
Caesar Salad Dressing
Narcoosee's, Grand Floridian Resort
Batch recipe from kitchen. In brackets is a scaled down version.
1 pound Anchovy fillets (1 oz)
24 ounces lemon juice (1.5 oz)
3 ounces garlic (2 tsp.)
2 quarts egg yolks (1/2 cup)
8 ounces red wine vinegar (1 Tbsp)
148 ounces olive oil (9 ¼ oz)
8 ounces Parmesan cheese (3 Tbsp)
1 ounce Dry mustard powder (3/4 tsp)
2 tbls salt (1/2 tsp)
1 tbl pepper (1/4 tsp)
Puree garlic and anchovy until smooth. Beat yolks in the Hobart mixer until thick. Add garlic/ anchovy mixture to eggs and mix well. Add mustard powder. Slowly add oil. After oil add vinegar and lemon juice. Add cheese and season.
Caesar Salad
Wolfgang Puck Café, Downtown Disney
1 egg yolk*
3 tablespoons fresh lemon juice
1 tablespoon minced garlic
1/2 teaspoon Worcestershire sauce
1/4 teaspoon red pepper flakes
1 tablespoon Dijon mustard
2 anchovy fillets, mashed
Scant 1 cup vegetable oil
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 large head romaine lettuce, cleaned and cut into 1 to 2-inch pieces
Freshly grated Parmesan
2 cups croutons
In a medium bowl, whisk together the egg yolk, lemon juice, garlic, Worcestershire, pepper flakes, mustard, and anchovies. Slowly whisk in the oils to emulsify. Season, to taste, with salt and pepper.
Place the lettuce in a large bowl. Sprinkle with Parmesan and black pepper. Drizzle with desired amount of dressing and toss well. Sprinkle top with croutons.
*RAW EGG WARNING
Use caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
Cajun Seafood Salad
Blue Bayou, Downtown Disney
Portabello Marinade Ingredients
3 oz. Baby Mixed Field
4 oz. Roma Tomato Julienne
4 oz. Yellow Squash
4 oz. Yellow Bell Pepper
8 oz. Crayfish
12 Stalks of Chives
1 Avocado, peeled and sliced
4 oz. Zucchini
4 oz. Red Bell Pepper
8 oz. Bay Shrimp
2 Oranges cut into segments
8 oz. Cajun Citrus Dressing
Cut chives 1 inch long. Mix all ingredients well except the avocado and chives. Place avocado on top.
Cajun Citrus Dressing
1/2 Cup Salad Oil
2 tsp. Orange Zest
1.5 oz. Sherry Wine
1 tsp. Soy Sauce
1 Pinch Black Pepper
1/4 tsp. Chef Paul Prudhommes Blackened Redfish Magic
1 1/2 tbsp. Dijon Mustard
1 tbsp. Balsamic Vinegar
2 tbsp. Parsley, Chopped
1 Pinch Salt
1 tsp. Orange Juice
1 tsp. Lemon Juice
1. In a large mixing bowl using the wire whip add mustard.
2. Start whipping at #2 speed and add orange zest. Slowly add oil to emulsify with mustard until the mix starts getting thick.
3. Slowly add the Balsamic Vinegar. Repeat step #2. Slowly add Sherry Wine. Repeat Step #2. Add the parsley. Slowly add the soy sauce.
4. Add the salt, black pepper and Redfish Magic seasoning, finish by adding the lemon and orange juice.
Cajun Seafood Dressing (version from Cooking with Mickey and the Disney Chefs)
Yield: 1 ½ cups
Serve this dressing with mixed greens and cold seafood - shrimp, seared fresh tuna, and crab are all delicious options.
1 1/2 tbsp. Dijon Mustard
Zest from 1 -2 oranges
1 cup salad oil
1 tbsp. Balsamic Vinegar
2 Tbsp. Sherry Vinegar
2 tbsp. Parsley, Chopped
1 tsp. Soy Sauce
1 Pinch Salt
1 Pinch Black Pepper
1/4 tsp Cajun blackening seasoning
1 tsp. Orange Juice, freshly squeezed
1 tsp. Lemon Juice, freshly squeezed
Mix mustard and orange zest in a blender or food processor. Slowly add oil at medium speed until mixture thickens. Slowly add balsamic vinegar, sherry wine, parsley, and soy sauce. Add salt, black pepper, and Cajun seasoning. Finish with a lemon and orange juices. Chill before serving.
Note: to make citrus zest, you can use a box-style hand grater. Be sure to scrub the fruit thoroughly, and only use the colored portions of the citrus skin, as the white pith beneath is bitter.
California Chicken, Avocado & Citrus Salad
Disney Institute (closed after 9/11)
Servings: 6
Ingredients
Chicken
4 Chicken Breast or Chicken Thigh boneless and skinless
2 tablespoons Lemon Pepper
2 tablespoons Sunflower Oil or other Vegetable Oil
1/4 cup Orange Juice
For the Dressing
1/2 teaspoon Minced Garlic
2 teaspoons Orange Juice and Grapefruit juice
1/4 teaspoon Cumin ground
1 tablespoon Cilantro chopped
1 tablespoon Organic Parsley chopped
2 tablespoons Sunflower Oil or Light Vegetable Oil
For the Salad
1 package Baby Spring Greens Mix (10 ounce package)
2 large Organic Oranges
1 large Organic Pink Grapefruit
1 Haas Avocado ripe but firm
1 medium Red Onion peeled cored halved and thinly sliced
Sunflower Seeds for garnish
Cilantro for garnish
Organic Parsley for garnish
Preparation
For the Chicken:
Season the chicken on both sides with the lemon pepper seasoning. Heat the oil in a large sauté pan set over medium-high heat until hot but not smoking. Sear the four chicken pieces in the hot oil until browned on both sides. Add the orange juice, reduce heat and simmer until the chicken is cooked through. Refrigerate the chicken until needed.
For the Dressing:
Mix together all dressing ingredients and set aside; it will be necessary to mix again before tossing the salad.
For the Salad:
Place the salad greens in a large mixing bowl. With a sharp paring knife, cut the peel and all of the white pith from oranges and grapefruit. Holding the fruit over a bowl to catch the juice, cut between the segments and lift them free; set aside. Slice the cooked chicken cross-wise into thin strips. Pit, peel and thinly slice avocados, keeping each sliced half together; set aside. Toss the salad greens with half the dressing and distribute evenly on serving plates. Arrange sliced red onion, chicken strips, citrus segments and avocado slices on top of the tossed greens and drizzle with remaining dressing. Garnish with sunflower seeds, parsley and cilantro sprigs.
California Specialty Greens Salad
Napa Rose Restaurant (by: Michael Rossi, Sous Chef)
Serves: 4.
1 head Castle Franco *(regular Radicchio or just Arugula can be Substituted)
4 oz. Organic Baby Arugula
2 each Red Tip Endive
1 oz. Sun Dried Tomatoes, julienne
3 oz. Fiscalini Parmesan Cheese, peeled or other good Parmesan
4 ea. Oranges, juice (that has been reduced by ½) and zest
1 tsp. Dijon Mustard
2 oz. Hazelnuts, toasted and chopped
1 ea. Shallots, finely chopped
to taste Kosher Salt
to taste Black Pepper
1 ea. Egg, poached
1 oz. Hazelnut Oil
3 oz. Grape Seed Oil
1 oz. Apple Cider Vinegar
1 bunch Chives
½ oz. Thyme, chopped
½ oz. Parsley, chopped
½ oz. Chervil
First wash the Castle Franco and Arugula and tap off excess water. Using a flat peeler, peel the Fiscalini Parmesan and set aside. Chop the Chives and julienne the Sun-Dried Tomatoes.
Dressing
In a small salad bowl, add the chopped Shallots along with the Dijon Mustard, Reduced Orange Juice, Orange Zest, Poached Egg, Apple Cider Vinegar and whisk together with the Hazelnut Oil and Grape Seed Oil. Once emulsified, finish by adding Chopped Hazelnuts, Salt, Pepper and Herbs.
Presentation: In a large salad bowl, lightly toss salad with dressing. To assemble, place a medium sized round mold on a plate, and arrange the salad layered with a slice of the Fiscalini Parmesan inside the mold. Select 3 spears of red tipped Endive as garnish for each plate.
Carrot Salad
Top of the World, Contemporary Resort (Cooking with Mickey Around the World, ’86)
1/3 cup Heavy cream
3 cup shredded Carrots
1/3 cup Raisins
½ cup Pineapple chunks -- halved
3 tablespoon Sugar
3/4 teaspoon Up to 1 Tsp Cinnamon
1/3 cup Mayonnaise
Whip cream and set aside. Combine remaining ingredients in a bowl, tossing to blend. Fold in whipping cream. Let chill, covered, in refrigerator for 10 min before serving. Refrigerate any unused portion.
Cauliflower Salad
Top of the World, Contemporary Resort (from Cooking with Mickey Around the World)
Serving Size : 6
2/3 Cup Mayonnaise
1 Tablespoon Pineapple Juice
3/4 Teaspoon Lemon Juice
1/8 Teaspoon Celery Seed
1/2 Tablespoon Crushed Pineapple
1 Tablespoon Evaporated Milk or Light Cream
1 Tablespoon Cider Vinegar
1 Tablespoon Sugar
1/2 Teaspoon Prepared Mustard
1/16 Teaspoon White Pepper
1 Medium Head of Cauliflower
1/4 Cup Cheddar Cheese -- shredded
3 Tablespoons Bacon Bits
Tomato Roses
Green Onions
Celery Leaves
Mix together mayonnaise, pineapple and lemon juices, celery seed, crushed pineapple, evaporated milk or light cream, vinegar, sugar, mustard and white pepper. Chill well.
Separate cauliflower into small florets and soak in ice water for several hours. Drain well and combine with mayonnaise mixture, cheese and bacon bits, tossing lightly. Garnish with tomato roses, green onion fans and celery leaves.
Champagne Caviar Vinaigrette
Victoria & Albert's, Grand Floridian
Yield: 2 cups
1/4 c White balsamic vinegar
1/8 c Champagne
Juice of 1 lemon
1/2 c Olive oil
1/2 c Canola oil
1 ts Fresh dill, chopped
1 ts Beluga caviar
Place vinegar, champagne and lemon juice in a tall container. With an emulsion blender(can use regular househould blender), blend slowly while adding both oils. Blend until emulsified; vinaigrette will be slightly foamy but ingredients will not mix. Fold in caviar and fresh dill.
(Nutritional Information per serving: Per tablespoon: 82.9 Calories, 9.1 grams of fat)
Cherry Vinaigrette
Artist Point, Wilderness Lodge
Servings: 6
1/4 Cup Cabernet Vinegar
1/4 Tbsp Garlic Purée
1/8 Cup Dijon Mustard
1/4 Cup Olive Oil
1/8 Cup White Balsamic Vinegar
1/4 Quart Sun-dried Cherries
1/2 Cup Cherry Cider Vinegar
1. Steep Cherries in Cherry Cider Vinegar (enough to cover) until tender. Strain liquid. Cool cherries on a sheet pan.
2. Reduce liquid by 3/4 and cool liquids.
3. Combine the Vinaigrette and Cherry liquid and season.
4. Whisk in Oil.
5. Add Cherries. Adjust seasonings. Take half the amount out and purée with a hand blender, then combine both together.
Served on Frisée-Anjou Pear Salad with Duck Confit and Duck Prosciutto
Chicken and Rice Salad
Papeete Bay Verandah, Polynesian Village Resort (Cooking with Mickey Around the World, ’86)
1/2 Cup Rice -- uncooked
1 1/2 Teaspoons Mayonnaise
3/4 Cup Cream of Coconut
1 1/2 Teaspoons Dairy Sour Cream
1 1/2 Teaspoons Worcestershire Sauce
2 Tablespoons Cantaloupe -- peeled and diced
1 Tablespoon Parsley -- chopped
1/4 Cup Seedless Raisins
1/2 Cup Carrots -- shredded
1/4 Cup Crushed Pineapple or Tidbits -- drained
2 Cups Cooked Diced Chicken
Salt and White Pepper -- to Taste
2 Ripe Cantaloupe -- if desired
Or Crisp Lettuce
Cook rice as directed on the package, drain well so rice is dry. There should be about 1 3/4 cups cooked rice.
Mix mayonnaise, cream of coconut, sour cream and Worcestershire sauce in a 6 cup bowl. Add rice and mix well. Stir in diced cantaloupe, parsley, raisins, carrots, pineapple and chicken. Let stand 15 minutes and season to taste with salt and pepper. Chill for 2 hours before serving. If desired, serve salad in chilled halves of seeded cantaloupe or on a bed of lettuce.
Chinois Chicken Salad
from Wolfgang Puck Cafe, Downtown Disney
Serves - 4 appetizer or 2 entrée salads
Chinese Mustard Vinaigrette:
2 teaspoons dry Chinese or English (Coleman's) mustard
1/4 cup rice wine vinegar
1 teaspoon soy sauce
2 tablespoons light sesame oil
2 to 3 tablespoons peanut oil
Salt
Freshly ground black pepper
11/2 tablespoons honey (according to The Luxury Guide version)
1 egg yolk (according to another version)
Chicken Salad:
One 3 pound chicken, cavity filled with finely diced celery, carrot, onion, garlic, bay leaf, thyme, salt and pepper
2 ounces unsalted butter, melted
2 small heads, or 1 medium head Napa cabbage
1 cup romaine lettuce, cut into 1/4 inch julienne strips
10 snow peas, cut into 1/4 inch julienne strips
1 tablespoon sesame seeds, toasted
1. Prepare the vinaigrette. Place all the vinaigrette ingredients, except peanut oil, in a blender and blend until smooth. Add peanut oil slowly and correct the seasonings.
2. Preheat the oven to 425 degrees F.
3. Place the chicken on a rack in a roasting pan and baste it with some of the butter. Roast for about 1 1/2 hours, or until just done. (The juices should run clear.) Baste every 15 or 20 minutes with the butter and the drippings.
4. Select 4 to 8 nice looking leaves from the Napa cabbage and reserve them. Slice the remaining cabbage into 1/4 inch julienne strips.
5. Shred the meat from the breasts and thighs of the chicken.(Use the remaining meat and the carcass for chicken stock. See separate recipe.)
6. Combine the chicken, cabbage, romaine and snow peas in a bowl and toss with enough vinaigrette to coat the salad nicely.
Chicken Salad Version 2: (according to The Luxury Guide website)
2 chicken breasts, bone-in with skin
Salt
Freshly ground black pepper
2 tablespoons peanut oil, plus more for deep-frying
6 large, square wonton wrappers
1 head Napa cabbage
1 head Romaine lettuce
1 head radicchio
1 cup chopped roasted peanuts
Cilantro sprigs
Lime wedges
1. First, make the Chinese Mustard Vinaigrette: Place all of the vinaigrette ingredients in a blender and blend until smooth. Taste the dressing and, if necessary, season with more salt and pepper. Transfer to a non-reactive bowl, cover with plastic wrap, and refrigerate until ready to use.
2. To prepare the salad: Preheat the oven to 450°F. Season the chicken breasts on both sides with salt and pepper. Over high heat, heat an ovenproof sauté pan large enough to hold the chicken breasts. When the pan is hot, add 2 tablespoons of peanut oil and heat to almost smoking. Add the chicken breasts, skin side down, and cook, undisturbed, until the skin is golden brown, about 4 minutes. Turn the chicken breasts over and put the pan in the oven. Roast until the chicken is just cooked through and the juices run clear when a breast is pierced at its thickest part with a thin skewer or the tip of a small, sharp knife, 15 to 20 minutes.
3. While the chicken is cooking, prepare the wonton cups and strips: Fill an automatic deep-fryer with peanut oil, or fill a deep, heavy pot half full with oil; heat the oil to 375°F. Carefully lay one of the wonton wrappers on the surface of the hot oil. After it has begun to soften, after about 5 seconds, use the bowl of a metal ladle to push the center of the wrapper down into the oil, submerging it while forming a bowl shape. As soon as the oil stops sizzling and the wrapper is golden brown, 15 to 30 seconds, remove it with tongs and drain it upside down on paper towels. Repeat with 3 more wrappers to make a total of 4 bowls. Stack and roll up the remaining 2 wrappers and, with a sharp knife, cut across the roll to make strips about 1/4 inch wide. Scatter the strips into the hot oil and fry until golden brown, about 30 seconds, removing them with a wire skimmer or slotted spoon and transferring to paper towels to drain.
4. Prepare the salad leaves: Fill a large bowl halfway with ice water. With a sharp knife, quarter the Napa cabbage lengthwise and cut out the solid stem core at the base of each quarter. Thinly slice the cabbage crosswise and put the shreds in the ice water. Repeat this same process with the radicchio. Halve the Romaine lettuce lengthwise and then thinly slice crosswise and add to the water. With your hands, mix all of the greens thoroughly in the ice water and leave them to chill and crisp for about 5 minutes. Drain, then transfer the leaves to a clean kitchen towel and roll them up to dry them well, taking care not to bruise them. Refrigerate until ready to use.
5. When the chicken breasts are done, remove the pan from the oven. As soon as the chicken breasts are cool enough to handle, remove the skin if you like and cut the chicken from the bone in lengthwise slices. Coarsely chop the chicken and transfer the still-warm meat to a large mixing bowl. Add some of the vinaigrette and toss well to coat the chicken. Add the salad leaves and a little more vinaigrette and toss until everything is well coated.
6. Place a small mound of the salad, leaves only, on each of 4 serving plates, and nestle a crisp wonton wrapper cup on each mound, gently pressing it down to stabilize it. Fill the cups with the salad, arranging some of the chicken strips on top. Garnish with the fried strips of wonton wrapper, chopped peanuts, cilantro sprigs, and lime wedges. Serve immediately.
Choukchouka Salad
Epcot Food and Wine Festival, Mediterranean
Yields 4 to 6 servings
2 each Bell Peppers (chopped)
4 each Tomatoes (chopped)
1/2 bunch Chopped Parsley
1/2 bunch Coriander (chopped)
Combine peppers, tomatoes, parsley and coriander and sauté in olive oil.
Season with :
1 TSP Salt
1 TSP White Pepper
1 TBSP Garlic
1 TBSP Paprika
1 TBSP Cumin
1 TBSP Tomato Paste
Add remaining ingredients. Sauté until tender and thick. Serve hot or cold.
Cilantro Pepper Vinaigrette
from Boma, Animal Kingdom Lodge
Yield: 8 servings
1/2 cup Balsamic Vinegar
2 tbsp Lemon Juice, fresh squeezed
1/2 cup Olive Oil
1/2 cup Extra Virgin Olive Oil
1 tbsp Garlic, roasted, puree
1/2 each Red onion, fine minced
1/8 cup Cilantro, chopped
Kosher salt, Ground black pepper to taste
Blend all the ingredients except the parsley until smooth. Add chopped parsley, check flavors; adjust seasoning if needed.
Citrus and Mango Salad
Epcot Food & Wine Festival 2003, Colorful Eating
4 orange sections
4 grapefruit sections
4 mango slices
1/4 C. watercress
10 Arugula leaves
1/2 Balsamic red onions (below)
1 t. herb vinaigrette
Kosher salt to taste
Black pepper to taste
1/2 t. Balsamic reduction
In a mixing bowl, combine oranges, grapefruit, mango, watercress, arugula, red onions, herb vinaigrette, salt and pepper. Toss all ingredients to mix well. Transfer to serving plate and drizzle with balsamic reduction.
Balsamic Red Onions
2 medium red onions
Kosher salt to taste
Black pepper to taste
1 C. Balsamic vinegar
Peel onions and cut in half. Season with salt and pepper and place in a baking pan cut side down. Pour balsamic vinegar over onions. Bake at 325 deg F for about 20 minutes, until soft. Remove onions and cool. Pour balsamic vinegar from baking pan into saucepan and reduce over medium heat by half to create Balsamic reduction. Slice onions for salad.
Citrus Marinated Turkey with Avocado and Yellow Pepper Sour Cream
Napa Rose Restaurant Disney's Grand Californian, Prepared by: Andrew Sutton, Executive Chef
This appetizer or entrée helps redefine turkey “leftovers”
Using Pre-Roasted Turkey
2 C Dice the pre-roasted turkey into ¾” Dice.
Marinated the dice in; ½ tsp. Lemon Zest,
½ tsp. Lime Zest,
½ tsp. Orange Zest
and 3 tb good Olive Oil
½ cup ¼” diced Red Bell Peppers
½ Cup ¼” Diced Sautéed Butter Nut Squash
½ Cup Cooked Corn Kernels
¼ Cup Sliced Green Onions
½ Cup ¼” Diced Green Apple
½ Cup Toasted Pecan Pieces
2 ea. Jalapeño (seeds removed)
2 TB Thyme
1 TB Sage
2 TB Cilantro
½ Avocado per person, sliced
Toss all ingredients together and allow the flavors to marry for 30 minutes.
Serve with the Yellow Bell Pepper Cream, the avocado slices and if you would like, some good salad greens.
Yellow Bell Pepper Sour Cream
2 ea. Roasted Yellow or Red Bell Pepper, Char removed
¾ Cup Sour Cream
1 TB Lime Juice
Kosher Salt to Taste
Place all items in a blender and puree until smooth.
Final Presentation: Place the Roast Yellow Bell Pepper Sour Cream on an appetizer plate, with two or three avocado fans and the marinated turkey salad in the center of your plate.
Citrus Salad
Narcoossee's, Grand Floridian
yield : 1 serving
1/4 cup parmesan cheese, freshly grated
1/4 cup tomato chopped
2 slices avocado
4 orange sections, peeled
2 cups salad greens, fresh
4 grapefruit sections peeled
Citrus Salad Dressing (below)
1/4 cup pecan meats
Lime wedges
Toss all ingredients lightly with fresh salad greens. Refrigerate. Serve with Citrus Salad Dressing and lime wedges.
Citrus Salad Dressing
yield: 1 quart
1/2 cup mayonnaise
6 tablespoons dry mustard
2 cups key lime juice.
1 cup pineapple vinegar
Blend all ingredients until smooth and refrigerate
Citrus Slaw
Epcot Food and Wine Festival, Fresh From Florida
8 Servings
Citrus Vinaigrette:
1 cup olive oil
½ cup white balsamic vinegar
½ cup orange juice
1 ½- ounces honey
¾-ounces chopped fresh basil
¾-ounces chopped fresh cilantro
1 pinch salt
Citrus Slaw:
1 orange, cut into segments
¼ grapefruit, cut into segments
½ head cabbage, finely shredded
In a large bowl, mix vinegar, orange juice, honey, basil, cilantro and salt. Slowly whisk in the olive oil until all of the ingredients come together forming the vinaigrette. In a separate bowl, mix together the orange and grapefruit segments, and cabbage.
Pour vinaigrette over the salad and chill for 30 minutes before serving.
Cobb Salad with French Dressing
from the Hollywood Brown Derby, Disney Hollywood Studios (from cooking with Mickey and the Disney Chefs)
Serves 4 - 6
1 cup iceberg lettuce leaves, washed and spun dry
1 cup tender sprigs watercress, washed and spun dry, plus additional sprigs, for garnish
1 cup chopped chicory leaves, washed and spun dry
1 pound poached turkey breast, finely chopped
2 medium tomatoes, blanched & peeled
1 avocado, peeled, seeded, and finely chopped
1/2 cup blue cheese, crumbled (about 2 ½ ounces)
6 strips crisp bacon, drained, and crumbled
3 eggs, hard-cooked, peeled and finely chopped
2 tablespoons snipped fresh chives
1/2 cup Brown Derby Old-fashioned French Dressing (below)
Radicchio cups, watercress sprigs, for garnish for serving
Toss the iceberg lettuce, chicory, and watercress together & arrange in salad bowl.
In 2 straight and separate lines, arrange the turkey, tomatoes, avocado, blue cheese, bacon, and eggs on top of the greens. Sprinkle the chives in 2 diagonal lines across the salad.
To serve, present the salad at the table, toss with the dressing, and place in radicchio cups on chilled plates with watercress sprigs as garnish.
Brown Derby Old-Fashioned French Dressing (about ½ cup)
2 tablespoons water
2 tablespoons red wine vinegar
1 tablespoon freshly squeezed lemon juice
1/2 teaspoons Worcestershire sauce
1/2 tsp salt, or to taste
1/2 teaspoon minced garlic
1/4 teaspoon sugar
1/8 tablespoon ground black pepper, or to taste
1/8 teaspoon dry English mustard
2 tbsp olive oil
1/3 cup salad oil
In a small bowl, whisk together the water, red wine vinegar, lemon juice, Worcester sauce, salt, garlic, sugar, pepper, and dry mustard until well blended. Whisking constantly, add the vegetable oil and the olive oil in a slow steady stream until the dressing is emulsified. Store covered and chilled until ready to serve. Whisk the dressing to blend just before serving.
Cooks Note: depending on the size of the head of radicchio, and how many people you’re planning to serve, you will need 8 to 12 radicchio leaves to make the cups for serving the salad.
Coconut Almond Chicken Salad
Kona Cafe, Polynesian Resort
Yield: 4 portions
4 half breasts (1/3 pound each) Chicken breast, boneless, skinless
1 ounce Almond breading
1 ounce Coconut Marinade
For the Salad:
6 Cups Asian Greens Mix
1 Cup Golden Pineapple, large dice
1 Cup Strawberries, quartered
½ Cup Carrots, julienne cut
12 each Mint leaves, torn in pieces
1 Cup Honey-lime Dressing
½ Cup Almonds, sliced, toasted
4 each Lime wedges, quartered
½ Cup Mango Puree
½ Cup Coco Lopez
Pinch to taste Freshly Ground Black Pepper
Pinch to taste Kosher Salt
For the Dressing:
¼ Cup Honey
¼ Cup Rice Wine Vinegar
¼ Cup Canola Oil
¼ Cup Lime juice, fresh
Pinch to taste Kosher Salt
Pinch to taste Freshly Ground black Pepper
For the Coconut Marinade:
½ Cup Whole Eggs, mixed well
½ Cup Coconut Milk
½ teaspoon Pataks brand curry paste
½ teaspoon Kosher Salt
For the Almond Breading:
½ cup Flour, all purpose
1 Cup Almonds, sliced, chopped
½ Cup Coconut Desiccated unsweetened
½ teaspoon Kosher Salt
Method of preparation:
Mix all ingredients for the salad season with salt and black pepper, mix all ingredients for dressing and add to the salad. Toss well to make sure all salad is coated with dressing.
Trim, pound chicken breast halves. Mix ingredients for marinade, place chicken in for 1-2 hours.
In a seasoned pan, place small amount of canola oil. Dredge marinated chicken breasts in the almond flour mix, sauté until golden, turn and place in a 400-degree oven and cook until golden and firm (minimum internal temperature of 165 degrees F). Season chicken with Kosher salt after removing from the oven.
Divide salad among four plates; lay chicken partially on the salad, and drizzle chicken with mango puree and Coco Lopez using squeeze bottles with a fine tip. Garnish each plate with a few toasted almond slices and a lime wedge.
Coconut Carrot Raisin Salad
from Boma, Animal Kingdom Lodge
Yield: 10 servings
2 pounds Carrots, shredded
1 pound Coconut
½ pound Brown Sugar
¾ pound Raisins
½ pound Ground Ginger
1 each Pineapple, whole grilled, peeled, and sliced
Dressing:
8 ounces Yogurt
¼ quart White Vinegar
½ T. Crushed Red Pepper
¼ cup Mint, chiffonade
1. Make the dressing and set aside.
2. Cook carrots and coconut with brown sugar until carrots are three fourths done and coated with caramelized sugar. Take off the heat, add raisins and ground ginger, and stir together. Let cool.
3. Grill sliced pineapple, and mix with coconut carrot mix and yogurt dressing.
Note: Jan. ’08 - One of the best salads at Boma. I halved it and followed the recipe to the letter. It's very good BUT not 100% as I remember the dish. Next time to use lemon juice or partly lemon juice/white vinegar instead of all vinegar. Also cut back on the ginger (I used ground fresh ginger though perhaps they mean powder?) because the fresh ginger and vinegar was a little sharp for the throat. I'd also double the dressing as carrots and coconut really absorb the liquid. Could even add some orange concentrate. Still love this salad but will try and get it closer to the what I had at Boma.
Cole Slaw
Liberty Tree Tavern, Magic Kingdom
8 ounces shredded cabbage (or pre-cut cole slaw blend)
1/4 cup mayonnaise
1/4 cup sour cream
2 Tablespoons apple cider vinegar
salt and pepper to taste
Combine all ingredients well, allow to rest at least ½ hour before serving.
Colony Salad with Honey-Shallot Vinaigrette
Liberty Tree Tavern, House Salad, Magic Kingdom
Yield: 1 Plate
7 oz Mixed greens
6 oz Rotisserie chicken meat
3 oz Gala apples, diced
1 ½ oz Smoked cheddar, grated
3 oz Honey-shallot vinaigrette (below)
1 oz Candied pecans (below)
¼ oz Chives, cut into logs
To taste - Kosher salt and pepper
Candied Pecans
1 lb Chopped pecans
2 oz Sugar
1 ea. Egg white - no yolk
Honey-shallot vinaigrette
½ cup Shallot, chopped
1 tbsp Butter - unsalted
¼ cup Apple cider vinegar
¾ cup Canola oil
¼ cup Honey
1 tbsp Dijon mustard
Dash House Seasoning, or to taste (recipe below)
House Seasoning
1/2 cup salt
1 TB white pepper
Mix thoroughly and store.
Look in your market for a pre-cooked rotisserie chicken and pull the meat or use the pre-cut chicken you can buy in the meat section. Toss greens, chicken and dressing in bowl. Arrange mounded on plate and top with apples, pecans, and cheddar. Garnish with chives.
Candied Pecans:
Lightly combine egg whites and sugar. Fold together with pecans and lay out on unlined sheet pan.
Bake in 350 oven for about 5 minutes then stir. Bake again for 5 minutes and stri again. Return to oven for about 5 minutes to dry and brown.
Honey-shallot vinaigrette:
Saute chopped shallots in pan until brown and caramelized. Remove shallots from pan and place in blender or food processor. Deglaze shallot pan with vinegar.
Puree all ingredients except oil with blender or food processor until smooth. Add oil slowly until dressing is smooth and thick. Refrigerate.
Comice Pear and Endive Salad
Narcoossee's, Disney's Grand Floridian Resort & Spa
Yield: 1 portion
3.5 oz. Pear, Comice, Peeled and ½” dice
4 oz. Belgian Endive, cut .1/2 “
2 oz. Red Endive, cut 1/2”
1 oz. Candied Hazelnuts (see batch recipe)
2 oz. Walnut-Sherry Vinaigrette (see batch recipe)
TT S&P (means “to taste salt & pepper”)
1 oz. Maytag Blue Cheese
Toss all ingredients together except blue cheese.
Sprinkle Blue Cheese on top and top with a few candied walnuts and chives.
Walnut-Sherry Vinaigrette
4 tablespooons (2 oz.) Dijon Mustard
2 cups (16 oz.) Apple Juice
12 ounces Sherry Vinegar
2 cups (16 oz.) Walnut Oil
4 cups (32 oz.) Pure Olive Oil
to taste Salt
to taste Black Pepper – finely ground
In a small mixing bowl, place the mustard, apple juice and vinegar.
With an emersion mixer running, slowly add the oils to emulsify. Season to taste with salt and pepper. Garnish salad with candied walnuts.
Caramelized Walnuts
Yield: 1.5 pounds
1.5 pounds Walnuts
1 lb. Powdered Sugar
To Taste Cayenne Pepper
To taste Salt
1.5 Gal. Canola Oil --- for frying
Heat oil to 365º and stabilize the temperature at 365. Use the fry thermometer.
Bring a medium sized pot of water to a boil.
Add the nuts to the boiling water and simmer for approximately 2 minutes. (as soon as the water boils again, the nuts should be ready).
Drain the nuts very well so that there is very little water at the bottom when you place them in a large mixing bowl.
Add the sugar to the walnuts.
Mix well to melt sugar and until they are dark golden brown, but not burnt!.
Place on a sheet pan lined with parchment paper. Keep them separated into individual nuts, we are not making brittle!
Season with salt and cayenne pepper while still hot.
Couscous Salad
Boma, Animal Kingdom Lodge
Yield: 20 servings
1/16 gallon (1 cup) Water
1/16 gallon Lemon Juice
1/16 gallon Lime Juice
1/16 gallon Orange Juice
1 pound Cous Cous, toasted
¼ pound Onion, diced and sautéed
¼ pound Sun-dried Tomato, diced
½ each Lemon Zest
½ each Orange Zest
1/8 quart Parsley, chopped
1/16 quart Olive Oil
To taste Salt and Pepper
1. Heat water, lemon, lime, and orange juices in a pot.
2. Pour over couscous, cover and set aside until couscous blooms. (Approximately 10 minutes.)
3. In a large bowl, mix the couscous with the rest of the ingredients. Check seasoning and adjust if needed.
Optional: Add smoked chicken or fish to salad if desired.
Couscous Salad
from Morocco, Epcot
Yield - 4 servings
Olive oil for sautéing
1/2 of a red onion
1 teaspoon chopped garlic
1/2 of a sweet red bell pepper
1/2 of a sweet green bell pepper
1/2 of a chopped zucchini
Salt and freshly ground pepper to taste
Nutmeg to taste
Cinnamon to taste
1/2 cup olive oil
1/4 cup raisins
1/4 cup chickpeas (garbanzo beans)
1 cup orange juice
12 ounces cooked plain couscous
2 tablespoons chopped fresh parsley
1/2 cup tangerine segments or mandarin orange segments
Mint sprig for garnish
In a large nonstick skillet, sauté onion, garlic, sweet bell peppers and zucchini in olive oil.
Season with salt, pepper, nutmeg and cinnamon. Add 1/2 cup olive oil to vegetables along with raisins, chickpeas and orange juice.
Toss vegetable mixture with couscous and pan juices. Add parsley and gently fold in citrus segments.
Mound mixture onto a serving platter and garnish with mint.
Couscous Salad
served in the Polynesian Concierge Lounge on Middle Eastern Night (from Chef Dick)
Will make at least 24 servings
1 bag (4 cups) Couscous (instant variety)
6 cups Water
3 oz. Chicken Base (it’s usually 1 cup couscous to 1 ¼ - 1½ cups water)
2 cups Garlic Olive Oil
1 cup Diced carrots
1 cup Diced Onions
1/2 cup Diced Celery
1/2 oz. Black Pepper
1/2 oz. Cumin
1 cup Lime Juice
1/2 can Roasted Red Peppers
Bay Shrimp 7#
20 oz. Feta Cheese
1. Heat water and chicken base until boiling.
2. Pour liquid over couscous, stir ingredients together, cover (with a towel) and set aside until couscous blooms. (Approximately 10 minutes.) Fluff couscous with fork before adding the remaining ingrediants.
3. In a large nonstick skillet, sauté vegetables in some of the olive oil. Season with salt, pepper, and cumin. Add the roasted red peppers and lime juice.
4. In a large bowl, toss the couscous with the remaining olive oil and the vegetable mixture. Gently fold in the feta cheese and Bay Shrimp. Check seasoning and adjust if needed.
Cucumber and Tomato Salad
from Restaurant Marrakesh, Epcot
Serves: 4
1 cucumber, peeled and diced
2 tomatoes, diced
2 tablespoons red onion, finely chopped
1 heaping teaspoon fresh parsley, finely chopped
1 heaping teaspoon fresh cilantro, finely chopped
2 tablespoons olive oil
2 tablespoons white vinegar
1 teaspoon cumin
Pinch of white pepper
Salt, to taste
2 cups mixed greens
Mix all ingredients except greens in a large bowl and combine well. Season with salt to taste. Serve over the greens.
Cucumber Salad with Dressing
from Papeete Bay Verandah - Polynesian Village Resort (1986 Cooking around the World)
2 1/2 cups peeled and sliced cucumbers
1/2 teaspoon salt
3 tablespoons vinegar
3 tablespoons heavy cream
2 teaspoons coconut milk
1/8 teaspoon sugar
1/2 teaspoon sesame oil
1/2 teaspoon chopped chives
4 lettuce leaves
4 sprigs parsley
8 radish slices
1 tablespoon sesame seeds
-Combine cucumbers, salt, and vinegar and marinate for 30 minutes in the refrigerator. In a separate bowl, mix heavy cream, coconut milk, sugar, and sesame oil. Beat until of medium consistency. Drain cucumbers well and add dressing and chives. To serve, place salad on lettuce leaves, garnish with parsley, radishes and sesame seeds.
Cucumber, Tomato, and Red Onion Salad
from Jiko, Animal Kingdom Lodge, (also in Delicious Disney)
4 servings
For the Vanilla Dressing:
1/2 cup white balsamic vinegar (you may substitute malt or cider vinegar, but do not use brown balsamic)
1/2 tablespoon vanilla extract
1/4 cup extra virgin olive oil
Pinch or kosher salt
Pinch of fresh ground pepper
For the Melon Vinaigrette:
1/4 cup cantaloupe juice
6 tablespoons watermelon juice
Pinch of kosher salt
Pinch of fresh ground pepper
1/4 cup fresh-squeezed lemon juice
1/2 cup extra virgin olive oil
1/4 cup cottage cheese
1/2 tablespoon basil leaves, sliced fine
For the Salad:
1 English cucumber
1/2 teaspoon kosher salt
1/2 red onion, sliced very thin
2 tomatoes, cubed
Salt and pepper
1/4 pound arugula
Make the vanilla dressing by whisking all the ingredients together and adjusting seasoning to taste. Set aside. For the melon vinaigrette, juice the cantaloupe and watermelon (cut into small pieces and squeeze by hand or use an old-fashioned glass or metal orange juicer) and measure amounts needed. Mix in salt and pepper, then lemon juice. Whisk in olive oil and adjust seasoning. Set aside. When ready to serve, mix in cottage cheese and basil.
Cut cucumber in half, seed, slice fine, and place in a stainless steel bowl. Add salt, mix well, and let sit for a half hour at room temperature. Drain water from cucumber and mix with onions and tomatoes. Add 1/4 cup of vanilla dressing (reserve the rest) and season with salt and pepper to taste.
In the center of a large plate, mound the tomato, cucumber, and red onions and drizzle 2 tablespoons of melon vinaigrette around them. Top with the arugula tossed with 2 tablespoons of vanilla dressing.
The dressings can be made the day before and kept refrigerated.
Note: Jan. ’08 – See Delicious Disney cookbook for comments.
Curried Rice Salad
Tusker House, Animal Kingdom
1 pound Basmati Rice
24 ounces Water
¼ ounce Kosher Salt
2 each Cinnamon Sticks
½ ounce Curry Powder
1 ounce Olive Oil
½ each Lemon
4 seeds Cardamom
8 ounces Onions diced ¾ inch and Roasted
2 grams Ground Black Pepper
4 ounce Golden Raisins
4 ounce Curry Chermoula Vinaigrette (below)
Rinse rice under cold water until water runs clear, approximately 20 minutes. Put drained rice in rice cooker, cover with water, and add salt, cinnamon, lemon, curry powder and oil; turn on. Stir every 10 minutes until done. Remove from heat and chill. Add onions, raisins, vinaigrette and salt & pepper if needed.
Chermoula Vinaigrette
8 ounces Safflower Oil
4 ounces Lemon Juice
4 ounces Chermoula (ingredients below)
¼ ounce Curry Powder
¼ ounce Minced Garlic
½ ounce Red Curry Paste
Chermoula
1 cup Fresh Cilantro
4 clove Garlic -- peeled
2 tablespoons Vinegar
1 x Juice of 1 Lemon or Lime
1 tablespoon Paprika
1 tablespoon Ground Cumin
1/2 teaspoon Crushed Red Pepper
2 tablespoon Olive Oil (more if needed)
Salt (to taste)
Cayenne Pepper (to taste)
In food processor or blender, combine cilantro, garlic, vinegar, lemon juice, paprika, cumin, crushed red pepper, olive oil, salt, and cayenne to a fine paste. Adjust the consistency by adding more olive oil. The marinade should be fairly thick.
Dungeness Crab Salad With Butternut Squash and Apple-Wood-Smoked Bacon
from Napa Rose Restaurant Disney's Grand Californian, (Andrew Sutton Executive Chef)
Yield: 6 servings
1 teaspoon canola or vegetable oil
1 cup peeled, diced butternut squash
1 pound cooked Dungeness crab
1/3 cup crumbled crisp-cooked bacon
1/3 cup seeded, cored, diced red bell pepper
1/3 cup diced apple
2 fresh jalapenos, seeded, veins removed, minced; see cook's notes
3 green onions, trimmed, thinly sliced, include about 1/3 dark green stalks
Zest (finely minced colored part of peel) of 1 orange
1 tablespoon chopped cilantro
2 tablespoons sour cream
3 tablespoons mayonnaise
For serving: Toasted brioche, toasted Hawaiian bread or toasted pita bread, cut in triangles
Heat oil in small skillet on medium-high. Add squash and cook, stirring occasionally, until tender. Cool.
Combine all ingredients in large bowl; fold to combine. Cover and chill up to 2 hours. Taste and adjust seasoning if needed. Mound in center of 6 salad plates. Garnish with toast triangles. Serve.
Cook's notes: Use caution when working with fresh chilies. Wash hands and work surface thoroughly afterward; do NOT touch eyes or face.
Nutritional information (per serving): Calories 451 (45 percent from fat); fat 22.6 g; protein 27.4 g; carbohydrates 31 g; fiber less than 1 g; cholesterol 70 g; sodium 200 mg; calcium 113 mg.
Durban Spiced Roast Chicken Salad
Boma’s – Animal Kingdom Lodge
Note from the chef: This recipe looks really long, but don't be intimidated. Just mix the spices & keep the extra for the "next time." Then marinate the chicken the night before - or freeze it ahead with the spices in the bag...it will marinate while it defrosts! We usually grill the meat the day before while doing hot dogs or something.
5 oz Mixed Greens
1c Durban Roasted Chicken (below*)
Tortilla Chips as garnish
2½ c Chili Cilantro Dressing (below**)
1 tsp Ground Cinnamon, toasted
1 tsp Ground Cumin, toasted
1 tsp Ground Coriander, toasted
1 tsp Ground Cloves, toasted
2 Tortillas cut in strips & fried for garnish
*Durban Chicken
3 Tablespoons Olive Oil
1 Small Onion, finely grated
3 Tablespoons Garlic, finely grated
3 Tablespoons Ginger, finely grated
2 Tablespoons Lemon Juice
5 Ounces Plain Yogurt
6 Tablespoons Durban Spice Mix (recipe below)
1. Wash chicken inside and out and pat dry.
2. Blend remaining ingredients
3. Rub prepared chicken with mix thoroughly and marinate for 24 hours.
4. Cook on a rotisserie for 2 ½ to 3 hours.
5. Optionally, oven roast on a rack at 325º for 2-1/2 to 3 hours.
Durban Spice Mix - Yields: 2 cups
9 Tablespoons Coriander
6 Tablespoons Paprika
6 Tablespoons Annatto Seeds
6 Tablespoons Salt
3 Tablespoons Cumin
3 Tablespoons Turmeric
1 Tablespoon Black Pepper
1 Tablespoon Cinnamon
1 Tablespoon Nutmeg
1 Tablespoon Cloves
1. Finely grind all the spices (or purchase ground spices).
2. Mix and store in a tightly covered container.
**Chili Cilantro Vinaigrette - Yield: 8 servings
1 ½ Jalapeno
½ c Honey
½ c Rice Vinegar
½ c Safflower Oil
¼ c Lime Juice, fresh squeezed
1 c Cilantro, chopped
Dash Pepper
Blend all the ingredients until smooth except the cilantro. Make sure there are no large pieces of jalapeno. Add the chopped cilantro, check the flavors, and adjust seasonings, if needed.
Made dressing in Jan. ’08 – left out the jalapeno but was still very good.
Egyptian Mélange Salad
from Boma, Animal Kingdom Lodge
Yield: 4 servings
1 small Onion, diced
2 each Apples, diced
1 each Tomato, diced
1 small Green Bell Pepper, diced
1 small Cucumber, sliced
2 T. Olive Oil
2 each Fresh Mint Leaves, chopped fine
¼ cup Orange Juice
2 T. Lime Juice
1 t. Honey
To taste Salt and Pepper
Mix all the ingredients together and marinate for at least one hour.
Ensalada De La Casa
San Angel Inn Restaurante, Epcot (Orlando Sentinel 2005)
Yield: 4 servings
12 oz. green lettuce mix
1 small jícama, peeled and cut into strips
1 small can of cactus strips
1/2 lb. cherry tomatoes, cut in half
1/2 of a small red onion, cut into slices
1/2 of a red bell pepper, cut into slices
1/4 cup shredded Monterey Jack cheese
1 avocado, peeled and cut into slices
House ranch dressing:
1/2 cup mayonnaise
1/4 cup each: sour cream and buttermilk
1/2 tsp Worcestershire sauce
1 tsp each:
lemon juice, white vinegar and freshly minced garlic
1/2 tsp salt
1 tsp sugar
1/8 tsp each: ground cumin, pepper, tarragon, ground oregano and ground basil
1 tsp each chopped: fresh parsley and chipotle pepper
3 tsp cilantro
Milk as needed
1. For dressing, combine all liquid ingredients in a bowl, whipping at medium speed until smooth. Add dry ingredients and mix well (you may add milk to obtain desired texture). Refrigerate until ready to serve.
2. In bowl, toss salad ingredients. Add dressing to taste.
Note: Chipotle peppers are dried, smoked jalapeños. Chipotles are sold dried, pickled and canned in adobo sauce. Look for them at Wal-Mart Supercenters, Fresh Market and Hispanic grocery stores.
Ethiopian Bread Salad
Boma, Disney's Animal Kingdom Lodge
Yield: 4 servings
1 loaf - 7 grain bread, cubed and toasted (croutons)
1 ½ tomatoes, cubed
1 cucumber, cubed
1 garlic clove, minced
1/8 teaspoon ground ginger
½ teaspoon ground cumin
1/8 teaspoon ground turmeric
1 cup balsamic vinegar
½ Bermuda onion, cubed
Prepare vegetables as indicated. In a bowl combine vegetables with ginger, garlic, turmeric, cumin, and balsamic vinegar. Top with toasted croutons.
French Dressing
WDW, Cooking with Mickey Around the World (1986)
Yield: 3 1/2 Cups
1 1/4 Teaspoons Dry Mustard
3/4 Teaspoon Salt
1/4 Cup Sugar
3/4 Teaspoon Spanish Paprika
3/4 Teaspoon Lemon Juice
4 Teaspoons Orange Juice
1/4 Cup Apple Cider Vinegar
3/4 Teaspoon Worcestershire Sauce
2 Cups Tomato Catsup
1 Cup Soybean or Other Vegetable Oil
Mix together mustard, salt, sugar and paprika. Add lemon and orange juice, vinegar and worcestershire sauce. Mix well. Blend in catsup. Using an electric mixer, gradually add salad oil, beating on low speed.
Fresh Vegetable Salad
Garden Gallery, The Disney Inn (Cooking with Mickey Around the World)
Serving Size : 4
Dressing:
1 Cup Mayonnaise
1 Teaspoon Curry Powder -- or more to taste
3/4 Teaspoon Dry Mustard
1 1/2 Tablespoons Half and Half
Salt and White Pepper -- to taste
Dressing: Mix all ingredients together and chill, covered, overnight. Makes 1 cup.
NOTE: Omit half and half to use dressing as a vegetable dip.
Vegetables:
Prepare 3 cups crisp raw vegetables using broccoli or cauliflower, cut in small florets, sliced zucchini or yallow squash, mushrooms (quarter, if large), whole cherry tomatoes or others of your choice. Wash, dry and chill well. Blanch broccoli and cauliflower 1 or 2 minutes in boiling water and chill immediately in ice water, if desired.
Per Serving: 405 Calories; 48g Fat (98.6%
calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber;
Garbanzo Garlic Salad Dressing
Village Restaurant, Walt Disney World Shopping Village (1986)
Yield: 3 cups
1 Can Garbanzo Beans -- (19oz) chick peas
1 Tablespoon Anchovy Paste
1 Clove Garlic -- crushed
1/2 Teaspoon Salt -- or seasoned salt
1 Teaspoon Worcestershire Sauce
1 Drop Tabasco Sauce
1/4 Cup Olive Oil
2 Tablespoons Red Wine Vinegar
1/3 Cup Dairy Sour Cream
1/3 Cup Mayonnaise
Combine all ingredients in a bowl and stir to blend. Chill. Serve as a dressing with vegetable salad.
Ghana Roast Chicken Salad
Boma, Disney's Animal Kingdom Lodge
Yields 6 servings
½ cup Apple, diced
½ cup Red onion, diced
½ cup Celery, diced
½ cup Red bell pepper, diced
½ cup Poblano pepper, roasted, diced
1/4 cup Honey roasted peanuts
½ pound Cooked chicken, diced
1 cup Mayonnaise
1/16 cup Cinnamon
1/16 cup Cumin
1/16 cup Nutmeg
1/16 cup Red crushed pepper
½ cup Raisins, seedless
Mix all the ingredients in a bowl and let set for at least one hour.
Goi Ga Torn Chicken and Cabbage Salad
Southeast Asia, Epcot Food and Wine Festival
Serves 4
2 ea. Garlic gloves, minced
2 ea. Dried Red Chiles, Sliced thin and rehydrated
1/3 cup Sugar
1/2 Fresh Lime Juice
1/4 Fish Sauce
6 cups Julienne Green Cabbage
2 cups Napa Cabbage
3 cups Julienne Carrots
2 Tblsp. Julienne cilantro
1/4 cup Julienne Mint
2 ea. Julienne Red Peppers, seeds removed
2 ea. Chicken Breasts
1 cup Lightly Salted peanuts, crushed
1/4 cup Shrimp Chips
Method of Preparation for Dressing:
Combine chilies, garlic, sugar, lime juice and fish sauce. Mix until sugar is dissolved. Set aside.
Cover chicken with water and cook until done, approximately 20 minutes. Cool and pull apart into shreds.
Toss all ingredients and sprinkle with peanuts and shrimp chips.
Green Garlic Emulsion
Artist Point at Disney's Wilderness Lodge
2 oz Pasteurized Egg Yolk
8 oz Green Garlic Tops
2 c Olive Oil, pure
2 c Canola Oil
8 oz Lemon Juice
4 oz Roasted Garlic
To Taste Salt and Pepper
Blanch Garlic in boiling salted water, shock in ice water, drain well and puree in food processor. Add egg yolk to the pureed garlic and slowly add the oils. Add the remaining ingredients and puree well. Adjust consistency with cold water and adjust seasoning with salt, pepper and lemon if needed.
Grilled-Corn Potato Salad
Napa Rose Restaurant Disney's Grand Californian, Andrew Sutton Executive Chef
Yield: 4 – 6 servings
2 C corn kernels, approximately 5 ears
2/3 C grilled red onions (cut onion into ½ “ rings)
¼ cup olive oil
¼ cup freshly squeezed lime juice
1 C creamed corn
1 C cut green beans, blanched
1 1/2 lb potatoes (fingerling, red new or Yukon gold)
2 TB chopped thyme
2 tsp. chopped sage
1 Tbsp chopped parsley
1 1/2 cups sour cream
2 Tbsp lemon juice
Salt and pepper to taste
1. Brush corn and onion rings with olive oil, lime juice, salt and pepper. Place corn directly on medium-high grill, turning until crisp-tender. Scrape kernels from husks after grilling.
2. Clean and cut green beans into 2" pieces. Blanch in boiling water for 2 minutes, until crisp-tender.
3. Cut potatoes into 1-inch-thick wedges. Place potatoes in cold water and bring to a boil. Boil 10 minutes, or until just tender. Drain completely. While potatoes are warm, season with salt and pepper.
4. Place warm potatoes in a mixing bowl and gently toss with thyme, sage, parsley, sour cream, creamed corn, and lemon juice. Mix in grilled corn, onions, and green beans. Season to taste with salt and pepper. You can now serve or chill and serve tomorrow after re-heating (salad is served warm).
Notes: Side dish for Cabernet Blackberry Braised Prime Beef Short Ribs.
Grilled Vegetable and Beef Salad
PCH ( Pacific Coast Highway) Grill, Disney's Paradise Pier Hotel (from Cooking with Mickey and the Disney Chefs)
Yield: 4 servings
Salt and freshly ground black pepper
1 6-ounce New York sirloin strip steak
Nonstick cooking spray
1/2 pound fresh asparagus
1/2 cup sliced zucchini
1/2 cup sliced yellow squash
2 navel oranges, peeled, and sliced across the grain in circles
2 peaches, pitted and quartered
1 small sweet onion (such as Maui or Vidalia), thinly sliced, for garnish
Cilantro, for garnish (optional)
1. Heat grill. Salt and pepper the steak and grill rare; set aside and keep warm.
2. Spray the asparagus and the squash with the nonstick spray, and season with salt and pepper. Grill the vegetables until tender, then grill the fruit. Arrange vegetables and fruit on a plate.
3. Slice the steak thinly on the diagonal, and place on top of the grilled fruit and vegetables. Garnish with thinly sliced onions and fresh cilantro.
4. Drizzle Vinaigrette Dressing (below) on top and serve.
Vinaigrette Dressing
2 tablespoons chicken broth
2 tablespoons hoisin sauce
1 teaspoon soy sauce
2 teaspoons olive oil
2 tablespoons rice wine vinegar
1 tablespoon chopped garlic
1 teaspoon peeled, chopped fresh ginger root
1 teaspoon Dijon mustard
Salt and freshly ground black pepper, to taste
Combine all ingredients in a bowl and whisk together.
Ham and Cucumber Salad with Grano
Boma – Flavors of Africa, Disney’s Animal Kingdom Lodge
Yield: 10 servings
1/2 ounce chermoula
1/2 pound sour cream
1 fluid ounce Dijon mustard
1/2 fluid ounce honey
1 clove chopped garlic
salt and pepper, to taste
1/4 pound Grano (yields 8 pounds after cooking)
1/4 teaspoon ground coriander
5 fluid ounces tomato juice
2 cups water
1/2 pound julienne ham
3 pounds cucumbers, sliced
1 bunch watercress, roughly chopped
1/4 pound feta cheese, crumbled
1/2 pound Red Cabbage
Cook the Grano with tomato juice, water and coriander powder until tender (1 hour).
In a mixing bowl, stir sour cream, chermoula, Dijon mustard, honey, chopped garlic, and salt and pepper to make the dressing.
Assemble all remaining ingredients with the dressing.
Heirloom Tomatoes with Basil, Apple-Wood Bacon & Blue Cheese
from Napa Rose Restaurant Disney's Grand Californian, (Andrew Sutton Executive Chef)
Makes 6 servings
6 ea. A variety of heirloom tomatoes (1 large tomato per person, plus some little tomatoes like Teardrops or Sweet 100s. Try to get as many colors and shapes as possible.)
Sea Salt, to taste
¾ cup Point Reyes blue cheese, crumbled
3 slices Applewood bacon, fried crisp and sliced
1/3 C basil, torn into ½” pieces
2 TB minced chives
1/2 C sautéed, diced onions
1/3 C cider vinaigrette (see below)
ground pepper, to taste
6 Blue Cheese Croutons (see below)
Cider Vinaigrette:
1 TB Dijon mustard
2/3 C white wine vinegar or champagne vinegar
2 Tbsp minced shallots
2 Tbsp minced garlic
Cracked black pepper, to taste (2 Tbsp in online version)
2 TB chopped herbs (thyme, parsley, chervil in equal portions)
2 Cups California olive oil
Kosher salt, to taste (1 Tbsp in online version)
Place Mustard and cider vinegar in a blender and turn blender on low. Slowly drizzle oil into the vinegar mixture. (Note: If the mixture becomes too thick, add a little water to adjust the consistency.) Add all oil. Remove mixture and place in a mixing bowl. Add all other ingredients, whisking them together. Taste and adjust seasoning. Place into a bottle. Vinaigrette can be stored refrigerated for up to two weeks.
Blue Cheese Croutons:
6 ea. rounds of bread cut from a good sourdough
2 Tbsp whole butter
2 Tbsp crumbled blue cheese
Cut bread into six ½”-thick rounds. Place on a cookie sheet and bake at 350 degrees until lightly brown. Melt butter and blue cheese together, either in a saucepan or in the microwave. Brush the toasted rounds of bread with the blue cheese butter, evenly coating. Toast again for another 3-4 minutes at 350 degrees. Allow croutons to cool.
Tomato Salad
Sauté onions until they are translucent and set to the side. (In Cooking with Mickey they are not fried).
To make Bacon Lardons, dice apple wood smoked bacon into quarter-inch dice. Place in a skillet and cook over medium heat until bacon is crisp.
Thickly slice tomatoes and sprinkle with sea salt, basil, vinaigrette, onions and bacon evenly. The tomatoes may resemble little pizzas.
Stack tomatoes 3 to 4 layers high and place tomato stack on the blue cheese croutons in the middle of individual serving plates.
Take smaller tomatoes, such as Teardrops, Sweet 100s, Grape or cherry tomatoes and cut in half. Season with lots of basil, sea salt and cracked black pepper to taste. Drizzle tomatoes with a little vinaigrette and serve on the same plate around the larger tomatoes. Garnish with the chives and blue cheese.
Notes – Sept. 07 - the instructions don't specify what to do with the minced chives and 1/2 cup blue cheese so I used it as a garnish on the tomatoes. The cider vinaigrette taste fabulous with the tomatoes and the stacking of the ingredients is visually stunning. For special occasions only.
Notes from Andrew Sutton:
I love this salad as long as heirloom tomatoes are available; some years they last into late November. My personal wine pairing for this salad is a pinot grigio or a viogner.
Herb Dressing
Epcot Food and Wine Festival
4 to 6 servings
1 pint Sour Cream
1 TSP Dill
1 TSP Basil
1 TSP Parsley
1 TSP Lime Juice
1 TSP Pickle Juice
To Taste Salt
To Taste White Pepper
Place herbs in blender and chop fine. Put sour cream in bowl, add limejuice, pickle juice, and herbs. Mix well. Add salt and pepper to taste.
Holiday Citrus Turkey Salad with Roasted Carrot, Lime and Chili Dressing
Napa Rose, California Hotel, DL (Andrew Sutton)
Using Pre-Roasted Turkey or holiday Leftovers.
2 C Dice the pre-roasted Turkey into ¾ ” Dice.
For marinade:
½ tsp. Lemon Zest
½ tsp. Lime Zest
½ tsp. Orange Zest
3 TB good Olive Oil
½ cup ¼” diced Red Bell Peppers
½ Cup ¼” Diced Sautéed Butter Nut Squash
½ Cup Cooked Corn Kernels
¼ Cup Sliced Green Onions
½ Cup ¼” Diced Green Apple
½ Cup Toasted Pecan Pieces
2 ea. Jalapeño (seeds removed)
2 TB Thyme
1 TB Sage
2 TB Cilantro
½ Of a good Avocado per person Sliced
½ C Of Carrot, Lime and Chili Dressing
For Roast Carrot, Lime and Chili Dressing:
3-4 ea. Carrots cut in half
1 tsp. Minced Garlic
1 ea. New Mexico Chili
1 ea. Ancho Chili
3 C Chicken Stock
¾ Cup Sour Cream
1 TB Lime Juice
2 TB Chopped Cilantro
1 TB Honey
Kosher Salt to Taste
For turkey salad :
Marinated the diced turkey in citrus mixture. Toss all ingredients, including dressing (see recipe below), together and allow the flavors to marry for 30 minutes.
For the dressing:
Sauté the halved carrots in a saucepot over medium heat until lightly brown on all sides. Add minced garlic and seeded chilis, and continue to sauté for 3 more minutes. Add chicken stock and bring to a boil. Simmer for 45 minutes or until carrots are tender and the liquid has been reduced by half. Place carrots into a blender. Add the Sour Cream, lime juice, salt, Cilantro, Honey and careful puree the mixture until smooth. Adjust seasoning and chill. Mixture should be light and creamy, about the consistency of ranch dressing.
Final Presentation: Place Turkey salad into a Cylinder mold in the center of the plate. Pack turkey with back of a spoon and remove mold. Place 2 or 3 Avocado Fans around and serve.
Honey Shallot Vinaigrette
Served with the Colony House Salad at the Liberty Tree Tavern, Magic Kingdom
Makes 1 ½ cups
1/2 cup shallots, chopped
1/4 cup cider vinegar
3/4 cup canola oil
1/4 cup honey
1 Tbsp Dijon mustard
Salt to taste
Ground white pepper, to taste
Sauté shallots in pan until soft. Deglaze shallots with a few ounces of vinegar. Cool shallots then puree all ingredients in blender or food processor.
Horn of Plenty Salad
The Land Grille Room , The Land, EPCOT Center (Cooking with Mickey around our World 1986)
Serving Size : 4
Chicory Leaves
1 Medium Orange -- peeled and sliced
1/2 Pound Watermelon -- cut into wedges
1/2 Cantaloupe -- peeled and cut into wedges
2 Cups Seedless White Grapes
1/2 Pineapple -- peeled and sliced
1/4 Medium Honey Dew -- peeled and cut into wedges
2 Apples -- cored, cut into 8 wedges each
2 Banana -- peeled, cut in thick slices
6 Ounces Swiss Cheese -- cut into cubes
2 Tablespoons Lemon Juice
4 Kiwi Fruit -- peeled and sliced
2 Star Fruit -- peeled and sliced
Honey Yogurt Dip
Arrange a bed of chicory leaves on each of 4 chilled luncheon plates. Place the fruit (except the kiwi and start slices) and cheese in a harmonious arrangement on the chicory. Sprinkle lemon juice on the apple wedges and banana slices. If not to be served at once, cover plates with plastic wrap and store in refrigerator. When ready to serve decorate fruits with kiwi and star fruit slices. Serve with Honey Yogurt Dip
Honey Yogurt Dip:
1 pint plain yogurt
4 tbsp honey
Stir gently to combine ingredients. Chill. Makes 2 1/4 cups.
Per Serving (excluding unknown items): 381 Calories; 13g Fat (29.2% calories from fat); 8g Dietary Fiber
Italian Pasta Al Pesto Salad
Disney Institute
Servings: 6
Ingredients
1 cup Basil
1/4 cup Pine Nuts lightly toasted
2 teaspoons Minced Garlic or 3 large cloves
1/4 cup Parmigiano Reggiano Cheese (authentic Parmesan) grated
1/4 cup Virgin Olive Oil
1/4 cup Half and Half
For the Salad
1/2 pound Small Dried Pasta (Orzo Orecchiette Farfalle or comparable)
2 Shallots peeled cored halved and thinly sliced
1/2 cup Fennel (Fennel) thinly slices (you may substitute with Celery if necessary)
1/2 pint Cherry Tomato ripe and quartered
Salt and Fresh Ground Black Pepper to taste
4 pieces Prosciutto Ham very thin slices trimmed of fat and rolled into rosettes
8 pieces Genoa Salami halved and very thinly sliced
4 piece Parmigiano Reggiano Cheese wide shavings (use a vegetable peeler)
4 sprigs Basil
1/4 cup Pine Nuts lightly toasted
Preparation
For the Dressing:
Pulse the basil leaves and pine nuts in a food processor fitted with a metal blade until chopped. Add the garlic and Parmesan cheese. With the processor running, pour in the olive oil in a steady stream; repeat procedure with the half and half. Season to taste with salt and freshly ground pepper.
For the Salad:
Following package directions, cook pasta in boiling salted water until tender but still firm (al dente). Drain, rinse with cold water and drain well again. Toss the cooked pasta in a large mixing bowl with the dressing, shallots, fennel, cherry tomatoes and thinly sliced salami; adjust seasoning with salt and freshly ground pepper as desired. Portion the pasta salad on serving plates and garnish with prosciutto rosettes, Parmigiano-Reggiano shavings, basil sprigs and toasted pine nuts.
German Potato Salad
Plaza Restaurant, Magic Kingdom
5 lbs. Boiled Red Potatoes
1 cup Sliced White Onions
1 tsp Salt
2 tsp Sugar
1/2 cup canola oil
2 tsp Cracked Black Pepper
1 cup White Vinegar
1/3 cup Water
1. Boil Red Potatoes till fork tender.
2. Quarter potatoes.
3. Add rest of ingredients and mix together.
Grilled Pineapple and Chicken Salad
From the kitchens of the Walt Disney World Swan and Dolphin Resort
Serves: 4
2 Each 6-Oz. Chicken Breasts (boneless and skinless)
1 Whole Pineapple
1 Tbsp. Olive Oil
1/4 Cup Walnut Oil
1 Tbsp. Chopped Chervil
1/2 Cup Minced Red Onion
1/2 Cup Minced Celery
1/2 Cup Chopped Roasted Walnuts
1 Tsp. Finely Chopped Parsley
4 Cups Mixed Greens
Salt and Pepper to Taste
Preheat the grill. Season the chicken with salt , pepper and 1/2 tbsp. of olive oil. Place the chicken on the grill and cook for about 4 minutes on each side, until done (150°F). Using a sharp knife, peel and split the pineapple in half. Remove the core from the fruit of the pineapple and cut into 1/2" slices. Season the pineapple slices with salt, pepper and remaining olive oil. Place the pineapple slices on the grill and cook for 1 to 2 minutes on each side. Remove from the grill and cool. Reserve 2 slices of the pineapple and dice the rest of the fruit. Dice the cooled chicken. In a mixing bowl, add the two reserved slices of fruit. Using the back of a fork, mash the fruit against the side of the bowl. Add the walnut oil and whisk until emulsified. Stir in the chervil. Season with salt and pepper. In a separte mixing bowl, toss the diced chicken, diced pineapple, red onions, celery, and walnuts with the dressing. Cover the salad and refrigerate for 1 hour.
Presentation:
Remove salad from the refrigerator. On a presentation plate, place some mixed greens in the center. Spoon the salad on top of mixed greens. Garnish with chopped parsley. Serve.
Grilled Vegetable and Beef Salad
PCH Grill (Disneyland’s Pacific Hotel) (Chef Bill Orton)
Salt and pepper
16 oz. New York sirloin strip
Nonstick cooking spray
8 oz. fresh asparagus
4 oz. sliced zucchini
4 oz. yellow squash
2 navel oranges, peeled and sliced across the grain in circles
2 peaches, stoned and quartered
1 small sweet onion (such as Maui or Vidalia), thinly sliced
Cilantro, for garnish (optional)
First, salt and pepper the steak and grill rare. Spray the asparagus and the squash with the oil, and season with salt and pepper. Grill the vegetables until tender and then grill the fruit. Arrange the vegetables and fruit on a plate. Slice the steak thinly on the diagonal and place on top of the grilled fruit and vegetables. Garnish with thinly sliced onions and fresh cilantro. Drizzle vinaigrette dressing on top and serve.
Vinaigrette Dressing
2 tbsp. chicken stock
2 tbsp. hoisin sauce
1 tsp. soy sauce
2 tbsp. olive oil
2 tbsp. rice-wine vinegar
1 tbsp. chopped garlic
1 tsp. chopped ginger
1 tsp. Dijon mustard
Salt and pepper to taste
Combine all ingredients and whisk together.
Jasmina Salad
Restaurant Marrakesh, Morocco, Epcot
Serves 4
2 fresh medium tomatoes
1 medium cucumber
1/3 cup onion, finely chopped
¼ bunch parsley, finely chopped
coriander, finely chopped
pinch ground cumin
salt and white pepper to taste
2 tbsp fresh lemon juice
2 tbsp salad oil
12 grilled boneless, skinless chicken breast (chicken is optional)
1. Mix all the ingredients except the tomatoes, cucumbers and chicken breasts.
2. Cut and dice the tomatoes into small cubes. Peel and seed the cucumber, then dice into approximate size of tomato cubes.
3. Place cubed tomatoes and cucumbers in a dish and spread the other mixed ingredients over them. Refrigerate for 1 hour or more before serving.
4. To serve, place a leaf of lettuce on a plate and arrange a serving of the salad. Place 3 grilled chicken breasts on top of salad for each serving.
Marinade and seasoning for chicken breast: Season to taste with olive oil, salt, pepper, and garlic.
Key Lime Vinaigrette (House Dressing)
Coral Reef, Epcot
Serves 8
¼ cup key lime vinegar
½ cup olive oil
2 tablespoons of chopped basil
2 tablespoons of chopped parsley
2 tablespoons of chopped chives
Salt to taste
Pepper to taste
Dash of Tabasco sauce
Combine all ingredients and blend well. You can adjust the spices to your taste. Store in a airtight container.
Kona Salad
Kona Café, Disney's Polynesian Resort, WDW (in Delicious Disney)
Serves 8
3 unpeeled Asian pears, cored and thinly sliced
9 cups (or 1 pound bag) spring mix or gourmet lettuce mix
1 cup crumbled blue cheese
1/4 cup thinly sliced red onion
3/4 cups smoked almonds, chopped in large pieces
6 tablespoons fresh squeezed orange juice
2 tablespoons rice vinegar
1 teaspoon granulated sugar
1/2 cup canola oil
1/4 teaspoon coarse salt
1/8 teaspoon freshly ground black pepper
In a large bowl, gently toss pears, salad mix, blue cheese, onion, and almonds. In a separate bowl, mix orange juice, rice vinegar, and sugar. Whisk in canola oil, salt, and pepper. Pour over salad and gently toss; serve immediately.
Cooks Note: if Asian pears are not available, you can substitute fresh peaches, strawberries, or other berries - what ever is in season. Pair this salad with a light crisp wine like a Riesling Spaetlese.
Jan. ’08 – Had this at the Kona Café and it was delicious. Good ingredients and good dressing. See review in cookbook.
Kool Slaai
from Boma, Animal Kingdom Lodge
Yield: 15 servings
¾ pound White Cabbage, shredded
¾ pound Red Cabbage, shredded
3/8 pound Carrot, shredded
Dressing
¾ pound Mayonnaise
1/8 pound Sugar
1/8 quart White Vinegar
3/8 ounce Mustard Seed
To taste Salt and Pepper to taste
1. Combine all the ingredients in a large bowl and mix well.
2. Check seasonings and adjust as needed.
The Land Grille Room Salad
from Land Grille Room, Epcot
6 servings
½ cup real mayonnaise*
¼ cup sour cream
½ tsp. salt
1/8 tsp. pepper
1 cup chopped apples
1 tsp. lemon juice
¾ cup chopped, cooked beets
¼ cup chopped red onions
6 iceberg lettuce slices (the Lettuce slices should be 1/2 inch thick.)
6 red pepper rings, halved
Mix the first four ingredients. Toss the apple with the lemon juice and add with beets and onions to the mayo. Chill. Put 1/3 cup on lettuce slice and surround with pepper rings.
* The recipe specifically states to only use REAL mayo
Lemon Mustard Vinaigrette
Le Cellier Restaurant, Epcot Canada Pavilion
Serves 2 cups
½ cup lemon juice
2 tablespoons sherry vinegar
2 tablespoons Dijon mustard
2 ½ tablespoon Creole grain mustard
Salt to taste
Pepper to taste
1 ½ cups canola oil
In a bowl, add all ingredients except canola oil. Add oil in a slow stream to blend.
Lentils & Hearts of Palm Salad
Boma – Flavors of Africa, Disney’s Animal Kingdom Lodge
Yield: 4 servings
2 ounces Red Onion, diced
2 pounds Cooked Lentils (cook 20 minutes in salted boiling water)
1 pound Cherry Tomatoes
1 pound Hearts of Palm, sliced a quarter inch
1 ½ cups Sun Dried Tomato Dressing (see recipe below)
4 ounces Goat Cheese
¼ ounce Chives
4 ounces Toasted Almonds
To Taste Salt and Pepper
1. Drain lentils and hearts of palm well. Combine all salad ingredients and mix gently with the vinaigrette.*
2. Garnish with a light sprinkling of goat cheese mixed with chives, salt and pepper.
3. Top with lightly toasted almond slivers.
* Salad ingredients will taste better if left to sit overnight to give the flavors a change to develop. Add the garnish before serving.
Sun Dried Tomato Dressing
Boma – Flavors of Africa, Disney’s Animal Kingdom Lodge
Yield: 4 servings
½ CUP Balsamic Vinegar
1 cup Olive Oil
½ tablespoon Coleman’s Mustard
½ ounce Sun Dried Tomatoes (soaked for 30 minutes in hot water)
2 teaspoons Celery Seeds
1 tablespoon Ground Coriander
To Taste Salt and Pepper
First blend soaked and drained sun dried tomatoes with vinegar, then add the other ingredients except for the olive oil. Drizzle olive oil in a slow steady stream while whisking or you may use a hand-held blender to emulsify dressing. Add celery seeds last.
Little Nutty Salad
from Whispering Canyon Cafe, Wilderness Lodge
Yield: 2 servings
Roasted Walnut Vinaigrette Dressing – 1 ½ cups
1/3 cup walnuts, roasted
1/3 cup honey
½ cup chopped onions
¼ cup white vinegar
¼ cup olive oil
Salt and pepper to taste
Spread the walnuts on a baking sheet and place in the oven at 300°F for 10 minutes or until golden brown. Place the roasted walnuts in a food processor with the honey, vinegar and onions. Process until smooth. Add the olive oil in increments, mixing well between additions. Season with salt and pepper to taste. Set aside.
Candied Walnuts
1/3 cup walnuts
2 Tbsp maple syrup
Preheat oven to 300°F. Mix the walnuts and maple syrup. Spread the walnut mixture on a baking sheet and bake for 10 to 12 minutes until golden brown. Cool and reserve for garnish on the Little Nutty Salad.
Little Nutty Salad
1-2 handfuls lettuce mix (6 ounces) (like spring greens)
2 Tbsp. Tillamook cheddar cheese, shredded (or any sharp cheddar)
1/3 cup Roasted Walnut Vinaigrette Dressing
2 Tbsp. Candied Walnuts
6-8 oz. grilled chicken breast
Prepare the Roasted Walnut Vinaigrette Dressing and Candied Walnuts as directed. Toss the lettuce mix with the Roasted Walnut Vinaigrette Dressing and place in a serving bowl. Top with shredded Tillamook Cheddar Cheese and Candied Walnuts. Slice the grilled chicken breast into strips and place on top of salad. Serve with slices of toasted foccaccia bread.
Mama's Fruit Salad
from Mama Melrose's Ristorante Itliano, Disney-MGM Studios
1 cup Amaretto liqueur
1/2 cup Asti Spumante or dry white wine, plus another 1/2 cup
2 tbsp. sugar
2 tbsp. fresh lemon juice
1 pint strawberries, sliced
1 cup seedless grapes
2 unpeeled apples, cored and diced
2 unpeeled pears, cored and diced
2 bananas, peeled and sliced
2 fresh figs or fresh kiwifruit, peeled and sliced
Mix the Amaretto, 1/2 cup of the Asti Spumante or wine, the sugar and the lemon juice in a large serving bowl. Add the fruit, and toss. Cover and refrigerate for at least 1 hour. Immediately before serving, pour the remaining 1/2 cup of the Asti Spumante over the fruit, and toss again.
* Note – made only the dressing with about ¼ cup each liqueur and white wine but it’s still quite strong tasting. I’d go easy on the Amaretto as 1 cup seems way too much.
Mango-Poppy Seed Vinaigrette
from Spirit of Aloha Dinner Show, Polynesian
Yield: 2 3/4 cups
1 T Corn Syrup
2 T Molasses
4 T Sugar
1/2 Mango Puree
1/2 C Apple Cider Vinegar
1 t. Garlic, chopped
1/2 t. Onion Powder
2 C Canola Oil
1 T Dijon Mustard
1 T Poppy Seeds
1 Pinch Salt
To Taste - White Pepper
1. Wash and peel mango.
2. Dice into cubes and puree in food processor.
3. Continue blending and add the rest of the ingredients (except for the poppy seeds), blend until creamy consistency.
4. Pour in Canola oil slowly until completely emulsified; add poppy seeds at the very end.
5. Adjust seasoning to taste and keep refrigerated.
A good accompaniment for all types of mixed greens or furit and vegetable relish.
Mango Vinaigrette
Boma, Animal Kingdom Lodge
Yield: 1 quart
1 cup + 2 ounces Mango Puree, fresh
¾ cup Rice Vinegar
½ cup Vegetable Oil
3 tablespoons Ginger, fresh
To Taste Kosher Salt
To Taste Fresh Ground Black Pepper
2 tablespoons Orange Juice
In a blender or food processor, add the mango puree, vinegar, ginger and orange juice. With the blender on slow, add the oil to create an emulsification. Add salt and pepper. Check the flavors and adjust if necessary.
Maple Dip Dressing
Le Cellier Restaurant, Canada, EPCOT Center (Cooking with Mickey Around the World, 1986)
Serving Size : 2 Cups
1/4 Cup Pure Maple Syrup
2 Tablespoons Light Brown Sugar
1 1/4 Cups Diary Sour Cream
2 Tablespoons Whipping Cream
Mix maple syrup and sugar together. Blend in sour cream and whip on low speed until smooth. Add whipping cream and whip on medium speed until mixture is light and creamy. Chill. Refrigerate any unused portion. Use as a dip for fresh fruit pieces.
Mara House Salad
The Mara, Animal kingdom Lodge
Yield: 1 portion
Mixed Greens 3 oz.
Cooked Lentils 1 oz.
Chickpeas 1 oz.
Sliced cucumber 1.5 oz.
Sliced tomatoes 1.5 oz.
Red onion, sliced very thin .5 oz.
Feta Cheese 1 oz.
Chili Cilantro Vinaigrette (Below) 2 oz.
Mint leaves 1/8 oz . (6 each)
Grilled Chicken Breast (optional) 4 oz.
Kosher Salt 1/16 oz.
Black pepper 1/32 oz.
Biopak Sonoma #3 Container, 1 each (This is a take-out container)
1. Mix all ingredients.
2. Place the salad in the container, leaving some of the garnish at the bottom of the bowl to be placed on top of the salad.
Chili Cilantro Vinaigrette
Yield: 8 servings or 2 cups
1- 1/2 each Jalapeno, seeded
1/2 cup Rice Vinegar
1/4 cup Lime Juice, fresh squeezed
1/2 cup Honey
1/2 cup Safflower Oil/Vegetable Oil
1 cup Cilantro, chopped
Dash Pepper
1. In a blender or food processor, combine the jalapeno, rice vinegar, and lime juice. Blend until jalapeno is minced.
2. Add the honey.
3. Start the blender and slowly add the oil to make an emulsification.
4. Stop the blender and add the chopped cilantro and pepper.
5. Blend again.
Marinated Tomatoes
from Sci-Fi Dine-In Theater, Disney-MGM Studios
3 oz yellow tomatoes, sliced ¼ “ thick
3 oz red tomato, sliced ¼” thick
¼ oz basil, whole
¼ oz red onion slices
1 oz mozzarella cheese, diced
¼ oz balsamic reduction (below)
¼ oz black pepper – fresh ground
Alternate the tomatoes, place 2 slices of onion on top and cheese. Drizzle with balsamic lightly sprinkle pepper over tomatoes. Not on the rim.
Balsamic Reduction
Reduce balsamic vinegar by 2/3 and cool. Drizzle over tomatoes.
Maryland Crab Over Frisée Lettuce with Tangy Mango Jelly Simple Vinaigrette
From the kitchens of the Walt Disney World Swan and Dolphin Hotel 2004
Yield: 4 portions
Ingredients For Mango Jelly:
1 Oz. Unflavored Gelatin Powder
2 Oz. Hot Water
¼ Cup White Balsamic Vinegar
Salt, Pepper and Sugar (to taste)
1 Cup Fresh Mango (diced small)
1 Cup Fresh Frozen all Natural Mango Puree
Ingredients For Simple Vinaigrette:
½ Cup Extra Virgin Olive Oil
¾ Cup White Balsamic Vinegar
Salt, Pepper and Sugar (to taste)
3 Roma Tomatoes (quartered)
1 Head Frisée Lettuce
1 Lb. Pasteurized, Jumbo Lump Maryland Crab Meat
2 Oz. Lemon Juice
Salt and Pepper (to taste)
Method For Mango Jelly:
Dissolve gelatin in warm water and set aside, keep warm. Mix mango puree with a ¼ of a cup of white balsamic vinegar. Season with salt, pepper and sugar to taste. In a bowl, mix dissolved gelatin with the mango puree mixture. Equally distribute diced mango onto presentation plates. Top the diced mango with enough mango jelly to cover them and chill overnight.
Method For Simple Vinaigrette:
Add ½ cup of extra virgin olive oil to ¾ of a cup of white balsamic vinegar. Mix and season with salt and pepper to taste.
Method For Oven Dried Tomatoes:
Season quartered Roma tomatoes with salt & pepper. On lightly oiled cookie sheet, place tomatoes in oven at 150-200° for 2-3 hours or until sponge like in texture. Remove from oven.
For Plate Presentation:
Toss Frisée lettuce and dried Roma tomatoes lightly with vinaigrette, place on top of mango jelly. Toss crabmeat lightly with vinaigrette, lemon juice, salt and pepper; place on top of the lettuce.
Mediterranean Pasta Salad
The Crystal Palace, MK, (fromExecutive Chef Robert Adams)
Servings: 8 - 12
2 lbs pasta
½ cup red onions (julienne)
¼ cup red peppers (julienne)
¼ cup green peppers (julienne)
¼ cup red beefsteak tomatoes (julienne)
½ cup feta cheese (crumbled)
½ cup Parmesan cheese (shredded)
½ cup Kalamata olives (rough chopped)
1 cup white balsamic vinaigrette
¼ cup olive oil
2 Tablespoon chives
Salt and pepper to taste
Gather all of the ingredients and mix well.
Mediterranean Salad
Hollywood & Vine, Disney-MGM Studios
1 C. cabbage, shredded
1 C. fresh spinach leaves
1 C. tomatoes, chopped
1/2 C. red onions, chopped
1/2 C. Feta cheese, diced
1/2 C. banana peppers, sliced
1/2 C. Kalamata olives
1/2 C. Balsamic vinaigrette
Salt and pepper to taste
Toss all ingredients with 1/2 C. of Balsamic vinaigrette. Season with salt and pepper.
Mediterranean Seafood Lime Salad
from Citrico's, Grand Floridian Resort (Chef Gary Byrum) (also in Delicious Disney)
Yield: 8 appetizer servings.
1/3 cup lime juice
1/2 cup olive oil
1 1/2 cups seeded, diced tomato
1/3 cup minced red onion
1 cup diced cucumber
12 ounces shrimp, cooked and diced
4 ounces crabmeat
2 dozen mussels, cooked and removed from shells
1/2 cup chopped basil
1/3 cup chopped mint
1 teaspoon chili flakes
Salt to taste
White pepper to taste
Combine all ingredients. Marinate in the refrigerator for one hour before serving.
Calories: 262, Fat: 16g, Saturated Fat: 2g, Carbohydrates: 7g, Cholesterol: 99mg, Sodium: 264mg, Protein: 22g,
Mediterranean Tuna Salad
Leaning Palms, Typhoon Lagoon, WDW
3 oz tuna salad
2 oz gourmet salad mix
4 oz chopped romaine
1/2 oz of black olives
¼ oz shredded carrots
1/2 oz Greek pepper
1/2 oz red roasted pepper
1/2 oz feta cheese
2 oz vinaigrette olive dressing
No assembly instructions came with the recipe.
Mexican Shrimp Salad
Top of the World, Contemporary Resort (Cooking with Mickey Around the World, 1986)
Serving Size : 4
2/3 Pound Frozen Bay Shrimp -- (10 ounces) cooked
1 1/3 Cups Frozen Peas
1 1/3 Cups Frozen Whole Kernel Corn
2 Cups Water
1/2 Teaspoon Salt
1/4 Teaspoon Mayonnaise
1 1/2 Teaspoons Worcestershire Sauce
1/2 Teaspoon Freeze Dried Dill Weed
1/4 Teaspoon Tabasco Sauce
1/4 Cup Pimiento -- diced, drained
1/4 Teaspoon Seasoned Salt
Crisp Greens
Defrost shrimp in refrigerator overnight. Drain well. Cook peas and corn in 2 cups water with 1/2 tsp salt for 1 to 2 minutes. Drain well and cool.
Combine mayonnaise with Worcestershire, dill, Tabasco, pimiento and seasoned salt, blending well. Put shrimp and vegetables in a bowl, add mayonnaise and seasonings and mix lightly to blend into shrimp and vegetable mixture. Cover and chill in refrigerator for at least 4 hours. Serve on crisp greens.
Mikado Rice Salad
Lake Buena Vista Club (1986)
5 1/3 cups 2 hours
1 cup uncooked rice
1 1/3 cups peas
4 TBSP diced pimentos
4 tsp. green olives, julienne
1 cup onions, finely chopped
1 tsp. salt
white pepper
½ cup vegetable oil
Cook rice is directed by package; cool. Blanche peas in boiling water for 2 minutes Chll in ice water. Drain well. Combine the rice and peas and remaining ingredients. Chill before serving.
Mozzarella and Tomato Salad
Palo, Disney Cruise Lines (from Cooking with Mickey, 2004)
Yield: 4 servings
8 Tbsp. balsamic vinegar
4 Tbsp. Extra virgin olive oil
4 cups mixed greens
8 oz fresh mozzarella cheese, sliced into 1/4" rounds
4 plum tomatoes, quartered and seeded
4 Tbsp. Basil pesto (can be purchased at the grocery store)
1 tsp. chopped fresh chives
4 chives, cut in half, for garnish
Sea salt, to taste
Freshly ground black pepper, to taste
1. Mix the balsamic vinegar with the olive oil in a small bowl.
2. Toss the greens with half of the balsamic vinaigrette and portion onto 4 plates.
3. Place the mozzarella on top of the greens. Lay the tomatoes on top of the mozzarella. Add pesto and drizzle remaining vinaigrette onto cheese and tomatoes. Sprinkle with chopped chives. Place the lengthwise-cut chives on top of the salad. Sprinkle with salt and pepper to taste.
Cooks Note: this Chef recommends balsamic vinegar from Italy's Modena region, aged at least 8 years. This refreshing salad is best when ripe summer tomatoes are in season. For maximum flavor, chill the greens, but keep the tomatoes and mozzarella at room temperature.
Norwegian Cucumber Salad
Norway Pavilion, Epcot
Serving Size : 2
2 cucumbers -- sliced (2 to 3)
1 cup water
2 tablespoons white vinegar
2 tablespoons sugar
salt and pepper
Mix ingredients and serve chilled.
Nutty Orange and Blue Salad
Flying Fish Café, Boardwalk
Serves 4
Salad
1 head frisée lettuce (curly endive) One can also substitute romaine lettuce.
1 Bosc pear, sliced thin
1 cup Orange- Shallot Vinaigrette (below)
salt and black pepper
4 Tbsp. Maytag blue, Gorgonzola or Stilton cheese, crumbled
16 Honey-Glazed pecans (below)
Wash lettuce well in cold water; remove root. Drain. Toss pear in a large bowl with lettuce, dressing and cheese. Add salt and pepper to taste. Garnish with pecans.
Orange- Shallot Vinaigrette
3 oranges, zested and juiced, no seeds
1 shallot, minced
2 Tbsp. Cider vinegar
4 Tbsp. Olive oil
Over medium heat, cook juice until reduced to a syrup. Place shallots in a small bowl. Pour hot syrup over the minced shallot. Cool. Add cider vinegar and whisk in olive oil. Season to taste.
Honey-Glazed Pecans
*6 Tbsp. honey
1 Tbsp. Butter
pinch of cayenne pepper
salt to taste
16 pecans
Boil all of the ingredients (except the pecans) until a soft fluid forms. Pour over pecans in a mixing bowl. Coat well. Bake pecans in a 350 F (180 C) oven for 10 minutes or until crispy. Cool.
Note- Always gets rave reviews. A fabulous salad.
Oriental Salad Dressing
Narcoossee’s, Grand Floridian Hotel
1 cup soy bean oil
1/2 cup sesame oil
1/2 cup rice vinegar
1/2 cup oyster sauce
1/4 cup sugar
1/4 cup sliced scallions
2 Tbsp minced ginger
1 tsp red pepper flakes
1 tsp sesame seeds, toasted
Mix soy bean oil, sesame oil and rice vinegar. Add oyster sauce and sugar. Blend well. Add remaining ingredients.
Orzo Salad with Grilled Vegetables
Captain's Grille in the Yacht Club Resort
Yield 2 ½ pounds
3/4 lbs Orzo Pasta, cooked
5 1/4 oz Grilled Portobello Mushrooms
5 oz Roasted Mancini Red Pepper
2 oz Red Onion, diced fine
5 oz UglyRipe Tomato *concaseé, diced (heirloom variety beefsteak-style tomato)
4 oz Grilled Zucchini, diced
5 oz Cooked whole Barley
1 oz Chopped Italian Flat leaf parsley
1/2 oz Fresh Chive, sliced
1 oz Fresh Basil
Dressing:
3 oz Sherry Vinegar
¼ oz Colman's dry Mustard
¼ cup Minute Maid Apple Juice concentrate
9 oz Olive oil blend
Cook orzo and barley separately until tender. Shock and set aside. Grill the vegetables then cool and dice. Next make the vinaigrette by mixing Sherry Vinegar, mustard, apple juice concentrate and oil. Mix all ingredients in a bowl and serve.
* is a dice of tomatoes which have been peeled and the seeds removed. Bring a pot of water, deep enough to cover the tomatoes, to a boil. For each tomato, remove the tough part where the stem used to be by using the tip of a paring knife to carve a small cone-shaped piece out of the stem end. Next turn the tomato over, and on the other end mark a small cross in the skin with the knife. Each cut should be about an inch (2.5 cm) long.
When the tomatoes are ready, place a few at a time in the boiling water. When the water returns to a boil, allow them to cook about a minute longer and then remove them using a slotted spoon. Parboil all of the tomatoes in this fashion. When the tomatoes have cooled enough to handle, slide the edge of a paring knife just under the corner of one of the intersections of the cross cut earlier. Trap the skin against the blade of the knife by gently pressing with the thumb of the hand holding the knife and pull the skin away. Continue to work around the tomato, removing all of the skin.
Once all of the tomatoes are peeled, cut each in half around its middle, and gently squeeze out the seeds. Sometimes you may find that you need to use your fingers ("impeccably clean" as Julia Child would always say), or a small spoon, to convince the seeds to let go. Discard the skins and seeds. After all of the tomatoes are seeded, chop them up.
Panzanella Salad
Mama Melrose’s Ristorante Italian, Hollywood Studios
Yield – 1 serving ( makes a simple lunch or light supper)
1/2 cup medium diced, vine ripened tomatoes
1 cup arugula
1/4 cup thinly sliced English cucumber
1/4 cup julienne red onion
1 tablespoon extra virgin olive oil
1 tablespoon aged red wine vinegar
Coarse salt, to taste
Freshly ground black pepper, to taste
2 slices of your favorite bread toasted (hearty country bread works well). The toasted bread is called crostini
Place tomatoes, arugula, cucumber, and onion in a mixing bowl, then add oil and vinegar. Toss well, and add salt and pepper to taste.
Place one crostini in the center of the plate; top with half of the salad. Place the second crostini on top; top with the rest of the salad mixture. Garnish with freshly ground black pepper.
Note: for added flavor, brush bread with olive oil, and toast in the oven.
Pasta Salad (Bertina’s)
Boma, Animal Kingdom Lodge
1 pound Tri-Color Pasta (4 cups after cooked)
¾ cup Red Onion, diced fine
1 cup Red Bell Pepper, diced fine
1 cup Green Bell Pepper, diced fine
1 cup Celery, diced
1 cup Mayonnaise
½ teaspoon Granulated Garlic
1 ¾ tablespoons Sugar
½ teaspoon Ground Turmeric, toasted
1 tablespoon Curry Powder, toasted
To taste Salt and Pepper
1. Cook tri-color pasta and allow to cool.
2. In a large mixing bowl, mix the cooled pasta and all the other ingredients. Check the seasoning and adjust if needed.
Pasta Salad
from Le Cellier, Canada, Epcot
Serving Size : 8
6 7/8 oz penne pasta, cooked
6 7/8 oz Zucchini, grilled
6 7/8 oz yellow squash, grilled
6 7/8 oz red onion, grilled
2¼ oz yellow pepper, roasted
2¼ oz red pepper, roasted
½ oz salt
3/8 oz pepper
2 7/8 oz pasta salad dressing
Grill yellow squash, and onions. Roast and peel red peppers. Roast asparagus. Toss pasta and vegetables with dressing & season with S & P.
Pasta Salad Dressing
Serving Size : 8
2/3 ounce white balsamic vinegar
1/16 ounce dry mustard
1/3 ounce sugar
1/16 ounce salt
1/16 ounce pepper
2 1/16 ounces garlic oil (extra Virgin Olive oil)
3/8 teaspoon fresh lemon juice
Mix all ingredients. Toss pasta & vegetables in dressing.
Pasta Salad with Feta, Fresh Vegetables and Balsamic Vinaigrette
The Crystal Palace, Magic Kingdom, WDW
Servings: 8 – 12
2 lbs pasta
½ cup red onions (julienne)
¼ cup red peppers (julienne)
¼ cup green peppers (julienne)
¼ cup red beefsteak tomatoes (julienne)
½ cup feta cheese (crumbled)
½ cup Parmesan cheese (shredded)
½ cup Kalamata olives (rough chopped)
1 cup white balsamic vinaigrette
¼ cup olive oil
2 Tablespoon chives
Salt and pepper to taste
Gather all of the ingredients and mix well.
Peanut Slaw
Empress Lilly, Walt Disney World Shopping Village (Cooking with Mickey Around the World, 86)
Serving Size : 4
3 Tablespoons Milk
6 Tablespoons Sugar
3 Tablespoons White Vinegar
Salt and White Pepper -- to taste
3/4 Cup Mayonnaise
3 Cups Cabbage -- shredded
1/2 Cup Spanish Peanuts -- more if desired
Mix milk, sugar, vinegar, salt and pepper to taste and mayonnaise until well blended. Toss with cabbage. Garnish with peanuts.
Pea Tendrils & Rock Shrimp Salad with Crispy Wonton Strips & Pickled Ginger Vinaigrette
From the kitchens of the Walt Disney World Swan and Dolphin Hotel 2004
Yield: 4 portions
Ingredients for Ginger Vinaigrette:
½ Cup Japanese Pickled Ginger
½ Cup Rice Wine Vinegar
¼ Cup Sesame Oil
¼ Cup Peanut Oil
Kosher Salt, Pepper and sugar to Taste
Ingredients for Shrimp:
40 Small Rock Shrimp, (cleaned & deveined)
Ginger Vinaigrette
Kosher Salt and Pepper to Taste
½ Lb. Wonton Sheets, (cut into thin Julienne strips)
3 Cups Corn Oil
Ingredients for Asian Flavored Foam:
½ Cup Rice Wine Vinegar
1 Tbsp. Granulated Sugar
2 Egg Yolks
¼ Cup Sesame Oil
¼ Cup Peanut Oil
4 Oz. Pea Tendrils
Method for Pickled Ginger Vinaigrette:
In a blender puree pickled ginger with ½ a cup of rice wine vinegar. Slowly add a ¼ of a cup of sesame oil and a ¼ of a cup of peanut oil. Season to taste with salt, pepper and sugar.
Method for Shrimp:
Cook shrimp in boiling water for 3 minutes. Shock them with ice water, drain. Lightly toss them with some of the vinaigrette, salt and pepper. Deep-fry the wonton strips in corn oil until golden brown.
Method for Asian Flavored Foam:
In a blender, combine ½ a cup of rice wine vinegar, 1 tbsp of sugar and 2 egg yolks. Blend until foamy. Slowly add a ¼ of a cup of sesame oil and a ¼ of a cup of peanut oil while blending. Mixture should have a frothy consistency.
Presentation:
Lightly toss pea tendrils and wonton strips with Pickled Ginger Vinaigrette. Equally distribute 4 portions onto plates and top each salad with 10 shrimp. Streak foam on plates.
Peperoni Caprese with Balsamic Vinaigrette
From the kitchens of the Walt Disney World Swan and Dolphin Hotel
Peperoni Caprese:
4 Ripe Beefsteak Tomatoes, Sliced 1/8" Thick
4 Pieces Fresh Buffalo Mozzarella Sliced 1/8" Thick
8 Large Basil Leaves Coarsely Chopped
One 6 oz. Jar Roasted Red Peppers, Drained
Salt
Coarse Ground Black Pepper
Balsamic Vinaigrette:
2 tbls. Dijon Mustard
¼ cup Balsamic Vinegar
¾ cup Olive Oil
Salt and Pepper
Method for Peperoni Caprese:
Alternate tomatoes and mozzarella cheese starting with the tomatoes. Use 3 pieces of tomato and three pieces of cheese per serving. Season with salt and pepper. Top with chopped basil and roasted peppers. Top with balsamic vinaigrette.
Method for Balsamic Vinaigrette:
In a blender combine mustard and vinegar on high speed. While blender is running slowly pour in the olive oil. Turn off blender and season to taste.
Plantain & Corn Salad
Boma, Animal Kingdom Lodge
Yield: 4 servings
1 pound[pic] Plantain, fried, cut at angle[pic][pic][pic][pic]
1 pound [pic]Corn Kernels, roasted[pic][pic][pic]
1 small onion, diced
1 small red pepper, diced
1 small jalapeno, diced
1 tsp. cilantro, chopped
Dressing
2 tablespoons lime juice
2 tablespoons lemon juice
2 tablespoons rice vinegar
1 teaspoon ground coriander, toasted
1 teaspoon ground cinnamon, toasted
1 teaspoon red crushed pepper
2 tablespoons sugar
Make the dressing and set aside. Cut the plantain and deep fry until ¾ done and set aside. Mix plantains, dressing, and the rest of the vegetables together. Let marinate for at least one hour.
Polynesian Cauliflower Salad
Papeete Bay Verandah, Polynesian Village Resort (Cooking with Mickey Around the World)
Serving Size : 4
1 Cup Vegetable Oil
5 Tablespoons Cider Vinegar
1 Tablespoon Water
1 Hard Boiled Egg -- peeled and chopped
2 Tablespoons Parsley -- chopped
2 Tablespoons Onion -- chopped
Salt and Pepper -- to taste
1 Head Cauliflower
1/4 Cup Canned Mushrooms -- drained
1/4 Cup Pimiento -- diced and drained
Combine oil with vinegar, water, egg, parsley, onion, salt and pepper to taste. Set aside.
Cut off outer leaves and stems of cauliflower. Separate flowers and soak in salted cold water for 15 minutes. Drain well and cut cauliflower into small pieces. Put into a bowl with mushrooms and pimiento. Add oil and vinegar mixture, mixing well. Cover and chill salad in the refrigerator 24 hours, stirring occasionally, before serving.
Polynesian Shrimp Salad
Papeete Bay Verandah, Polynesian Village Resort (from Cooking with Mickey Around the World)
Serving Size : 4
1 Pound Cooked Tiny Bay Shrimp
2/3 Cup Celery -- chopped
1/4 Cup Mayonnaise
1 Tablespoon Worcestershire Sauce
1 Tablespoon Lemon Juice
Salt and White Pepper -- to taste
Lettuce Cups
Lemon Wedge
Fresh Parsley
If shrimp is frozen, defrost completely.
Allow shrimp and celery to drain well. Mix mayonnaise with Worcestershire sauce and lemon juice. Add to drained shrimp and celery and toss lightly to blend. Taste and add salt and pepper as needed. Serve in lettuce cups. Garnish with lemon wedge and parsley.
Per Serving: 106 Calories; 12g Fat (92.5% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber;
Pomegranate Poppy Seed Dressing
Hollywood & Vine - MGM
1 qt. mayonnaise
4 oz. honey
4 oz. pomegranate molasses
2 T. poppy seeds
2 oz. beet juice
6 oz. white Balsamic vinegar
Blend all ingredients.
Potato and Bleu Cheese Salad
from Hollywood and Vine, Disney-MGM Studios
3 lb. small red skinned potatoes, quartered
2/3 C. olive oil
1/3 C. cider vinegar
1/4 C. Shallots, minced
1 T. fresh chives, chopped
1 T. Dijon mustard
1 t. honey
1 t. lemon juice
1 t. black pepper
2 t. salt
8 slices bacon, fried and crumbled
1/2 C. Bleu Cheese, crumbled
1 egg, hard boiled and grated
Cook potatoes until tender. Drain. Season with salt and pepper and cool down. Whisk oil, vinegar, shallots, chives, mustard, honey, lemon juice, salt and pepper until well blended. Fold potatoes with dressing, adjust seasoning. Sprinkle salad with bacon, Bleu cheese and egg.
Potato Salad
Boma, Animal Kingdom Lodge
Yield- 8 servings
1 ½ pounds Red Bliss Potatoes, diced
1 ½ pounds Sweet Potatoes, diced
1 pound Yucca, diced
1 each Red Bell Pepper, diced
1 each Onion, diced
3 stalks Celery, diced
2 cups Mayonnaise
2 t. Ground Turmeric
1 t. Mustard Seed, toasted
1 cup White Vinegar
2 T. Mustard
To taste Salt and Pepper
½ cup Sugar
Steam all the potatoes for approximately 8 minutes. Place in a large bowl with all the other ingredients. Mix together well.
Potato Salad
(Plaza Restaurant)
Serves 1 (?)
2 pounds red potatoes, small
2 cups Spanish onions, chopped
1 1/2 tablespoons Lawry's seasoned salt
5/8 cup white vinegar
5/8 cup canola oil
1 tablespoon pepper or coarsely ground peppercorns
1/2 cup water
7 1/2 tablespoons granulated sugar
Cook potatoes and cut into quarters while warm. Mix all other ingredients and add warm potatoes. Refrigerate overnight.
Prosciutto and Melon Salad with Honey-lavender Vinaigrette
from Grand Floridian
Serves 6
1½ cantaloupes, peeled and sliced into wedges
½ pound prosciutto, sliced
½ cantaloupe, scooped into melon balls
1¼ cups Honey-Lavender Vinaigrette (see below)
Wrap the cantaloupe wedges with slices of prosciutto and arrange on a serving platter. Decorate with cantaloupe balls and drizzle with vinaigrette. Marinate covered in the refrigerator at least 1 hour.
Honey-Lavender Vinaigrette
½ cup olive oil
¼ cup water
¼ cup white-wine vinegar
1/8 cup lavender
1 tablespoon steak sauce
1 tablespoon Pernod (or any anise liquor)
1 tablespoon chopped fresh basil
Salt and white pepper, to taste
Crushed red pepper to taste
Combine all ingredients in a cruet and shake well.
Quinoa Salad
Boma, Animal Kingdom Lodge
8 Servings
1/8 cup Quinoa
1/16 cup Rice Vinegar
1/16 cup Lemon Juice
1/16 cup Water
1/16 cup Sugar
Dressing
1/16 cup Dijon Mustard
1/16 cup Rice Vinegar
1/16 cup Honey
1/16 cup Safflower Oil
1/4 Pear, julienned
1/18 pound Spinach, washed and cleaned
1. Place quinoa in the bowl and add water. Let soak for 30 seconds, drain, and set aside.
2. Make tart stock (vinegar, water, sugar, and lemon juice). Add quinoa. Cook/simmer until quinoa blooms. Drain the quinoa and place on a sheet pan. Let cool in the refrigerator.
3. To make the mustard dressing, combine mustard, honey, and rice vinegar. Whip together and add the oil in slowly. Adjust seasoning with salt and pepper.
4. Cut the pear into julienne strips. Wash spinach. Mix all the ingredients together - spinach, quinoa, pear, and dressing. Serve.
Raspberry Vinaigrette
from the Coral Reef Restaurant, Epcot
1/2 pint raspberries
3/4 cup raspberry vinegar
2 teaspoons sugar
1 teaspoon German style mustard
1/2 teaspoon vinaigrette spice (recipe to follow)
2/3 cup canola oil
1. Puree the raspberries in a blender or a food processor and strain through a fine sieve into a small bowl, pressing hard on the solids: discard the solids.
2. To the raspberry puree add the raspberry vinegar, sugar, mustard, and vinaigrette spice and whisk until blended.
3. Add the oil in a slow steady stream, whisking constantly until the dressing is emulsified. Use immediately or store, cover and chilled for up to 3 days; whisk to combine just before using.
Vinaigrette spice:
in a small bowl combine 1/2 teaspoon each granulated sugar, salt and garlic powder with 1/4 teaspoon each dried basil leaves, dried tarragon leaves, dried oregano leaves, dried thyme leaves and freshly ground black pepper. yields one tablespoon
Raspberry Walnut Vinaigrette
Disney Cruise Line, Various Restaurants
100 ml (6 ¾ Tbsp) Soybean Oil
45 ml (3 Tbsp) Vinegar
35 g (scant 3 Tbsp) Sugar
Less than 2% of the mix - Walnut/Tree nut
350 ml (1 ½ cups) Red Raspberry Juice
2 Chopped Garlic
1 Chopped Onion
100 ml (6 ¾ Tbsp) Water
50 g (1 ¾ oz) fresh Raspberry
Combine all ingredients and blend it together until a smooth mixture. Serve chill with any salad condiments.
Roasted Beet Salad
Todd English's Bluezoo at the Walt Disney World Dolphin 2006
1½ Cup Walnuts
¼ Cup Honey
2 Oz Sherry Vinegar
1 Cup Walnut Oil
1½ Cup Sugar
Vegetable Oil
Extra Virgin Olive Oil
1 Cup Heavy Cream
2 Tblsp Goat Cheese
½ Oz Crumbled Goat Cheese
1 Red Beet
1 Yellow Beet
Raspberry and Red Wine Vinegar (Optional)
3 Oz Mixed Greens
Focaccia Croutons (Optional)
Salt and Pepper (To Taste)
Method of Preparation Walnut Vinaigrette:
Toast ½ cup walnuts in oven at 350° for 4 minutes. Mix walnuts with honey and sherry vinegar. Add walnut oil and mix. Set aside.
Method of Preparation Candied Walnuts:
Toast 1 cup walnuts in oven at 350° for 4 minutes (this will bring out the oil in the nuts and increase their flavor). In a medium size pot, combine sugar with 2 cups of water. Set on medium/high heat and let the sugar dissolve. DO NOT stir; just make sure there is no sugar stuck to the side of the pot above the water line. You want to cook this down to a slightly thickened syrup. Turn the syrup on low heat and immediately add the walnuts. Stir to coat the walnuts evenly. Drain excess syrup and place nuts on a nonstick surface. In a small pot, heat vegetable oil to 275°. Fry the nuts in batches for 30 seconds. Set aside.
Method of Preparation Goat Cheese Fondue:
Heat heavy cream in pot until it is reduced to ½ cup. Remove from heat and stir in 2 tablespoons goat cheese. Blend with a small hand mixer until smooth and thick. Season with salt and pepper.
Method of Preparation Beets:
If using fresh beets, poach them whole and unpeeled in salt water until fork can be inserted into the beet with little resistance. Once cooked, let cool and peel. Slice yellow beet and set aside. Cut wedges out of red beet (optional: let wedges marinate in raspberry and red wine vinegar for a few hours).
Presentation:
Spread the yellow beets in the center of the plate. Place the red beet wedges around the yellow beets. In bowl, combine ½ oz crumbled goat cheese and mixed greens. Add the walnut vinaigrette and season with a little salt and pepper. Toss salad and place in center of plate. Drizzle goat cheese fondue on top. Top off with croutons and finish by drizzling a little extra virgin olive oil around the edge of the plate.
Roasted Garlic & Buttermilk Dressing
Liberty Tree Tavern, MK, WDW
Yield: 3 cups
2 Cups Mayonnaise
¾ Cup Buttermilk
1 whole bulb Garlic (roasted)
¼ cup Red wine Vinegar
1 Fresh Lemon
Kosher Salt, to taste
Ground Black Pepper, to taste
12 Tbsp. minced Fresh parsley
Method: Roast the Garlic in a 300ºF oven until soft and golden brown. Once cool mix the Garlic and buttermilk together with a food processor until the mixture is smooth then mix together the remaining ingredients.
Roasted Mushroom Salad
Akershus Royal Banquet Hall, Norway, Epcot
Yield: 4 servings
1/2 cup Portobello mushroom, destem and cut into 4 pieces
1/2 cup Crimini mushrooms
1/2 cup button mushrooms
1/4 teaspoon garlic, minced
1/2 cup sliced shallots
1 teaspoon Kosher salt
1 teaspoon Ground Black Pepper
1 teaspoon garlic oil
1. De-stem and remove the insides of the Portobello mushrooms. Cut into 4 pieces.
2. Wash the remaining mushrooms.
3. Mince the garlic.
4. Slice the shallots.
5. Toss all ingredients together.
6. Roast in oven for 15 minutes at 350 degrees F.
Roasted Pecan and Shallot Vinaigrette
Le Cellier, Canada, Epcot
1 ½ ounces pecans, toasted
3 3/8 ounces roasted shallot puree
2 tablespoons olive oil
½ ounce salt
1/8 ounce white pepper
¼ ounce chopped thyme
1/8 ounce chopped garlic
Toast pecans in 400º oven for about five minutes. Toss shallots in olive oil with a lot of salt and fresh ground pepper. Roast in 400º oven until the outside of the onion begins to caramelize. Puree in food processor or blender when cool. Combine all ingredients and adjust the seasoning as needed.
Roasted Shallot Vinaigrette
Cinderella's Royal Table & Liberty Tree Tavern, Magic Kingdom
Makes 1 ½ cups
1/2 cup shallots, chopped
1 Tbsp Butter, unsalted
1/4 cup cider vinegar
3/4 cup canola oil
1/4 cup honey
1 Tbsp Dijon mustard
Kosher Salt to taste
Ground white pepper, to taste
Sauté shallots in pan until brown and caramelized. Remove shallots from pan and place in blender or food processor. Deglaze shallot pan with vinegar. Puree all ingredients except oil in blender or food process until smooth. Add oil slowly until dressing is smooth and thick. Refrigerate.
April 2008 - Fabulous
Roasted Red Pepper Dressing
Blue Bayou, Disneyland (Chef Ricky Hidalgo)
2 Cups Roasted Red Pepper Puree
1 Pinch Cayenne Pepper
1 Pinch Black Pepper
2 Cups Italian Dressing
1/4 tsp. Salt (To Taste)
1. Rub peppers with salad oil. Roast about 1.5 pounds of red bell peppers, either over the flame or by placing the peppers in the oven at 400 degrees. Bake peppers for about 10 minutes or until the skin looks brown in color, as soon as they come out of the oven put them in a plastic bag and let them rest for about half an hour. Peel the peppers, get rid of all the skin and seeds. Put the peppers in a blender to make the puree.
2. Mix all the ingredients in a bowl and combine together well.
Rock Shrimp Pad Thai Salad
From the kitchens of the Walt Disney World Swan and Dolphin Hotel 2005
1 serving
3 Oz Pad Thai Noodles
4 Oz Oriental Marinated Rock Shrimp
1 Oz Shredded Napa Cabbage and Bok Choy
¼ Cup Beet and Carrot Curls
½ Cup Bean Sprouts
1 Oz Julienne Red Peppers
3 Fl. Oz Lime Vinaigrette (1/3 lime juice, 2/3 peanut oil, Salt and Pepper to taste)
5-6 Each Cilantro Sprigs
1 Oz Chopped Peanuts
¼ Cup Diced Scallions
Mix all items, except shrimp and vinaigrette, in a bowl. Sauté the shrimp.
Place in a salad bowl. Top the salad with Vinaigrette. Serve.
Rose Petal Salad
Top of the World (archival recipe), Contemporary Hotel. Restaurant was closed in 1993.
6 servings
3 heads bibb lettuce
3 pink sweetheart roses
2-3 fresh tangerines
6 sprigs watercress
*IF you have them available the recipe calls for 6 tangerine blossoms as an optional ingredient.
Fill sink or large dishpan with cold water and immerse lettuce dipping head up and down in water. Remove and let drain upside down on towel for a few minutes. Cut out core and set aside. Place roses in water repeat as for lettuce. Drain cut off stem end. Set aside. Peel tangerines and cut in 6th crosswise. Remove seeds and set tangerines aside. Cut lettuce heads in half and place on chilled salad plates. Place tangerine on the lettuce. Sprinkle with Rose petals. Garnish with watercress and tangerine blossoms. Chill until serving and serve with favorite dressing.
Salad of Roasted Asparagus, Mushrooms and Red Potatoes With a Lemon and Thyme Vinaigrette
from the kitchens of the Swan and Dolphin Resorts
Serves 8
2 Fl. Oz. Extra Virgin Olive Oil
1 Oz. Garlic, minced
1 Fl Oz. Balsamic Vinegar
¼ Oz. Italian Parsley, chopped
½ Oz. Kosher Salt
¼ Oz. Black Pepper
8 Oz. Portabello Mushrooms, (whole caps, stem removed)
12 Oz. Asparagus, trimmed at root end
1½ Lbs. medium Yukon Gold Potatoes, cut into 1/6 wedges
1. Pre heat oven to 350 degree's.
2. Combine the olive oil, garlic, balsamic vinegar, Italian parsley, salt and pepper into a bowl and whisk together.
3. Remove stems from the mushrooms.
4. Toss the asparagus in the dressing then remove and place onto separate baking sheet pan.
5. Toss potatoes then mushrooms on two seperate baking sheets.
6. Place the vegetables in oven.
7. Bake the asparagus for 8-10 minutes.
8. Bake mushrooms for 15 minutes.
9. Bake potatoes for 25-30 minutes.
10. Allow the vegetables to cool at room temperature.
11. Slice mushrooms into even triangles and the asparagus into 1" pieces.
12. Toss the vegetables with the dressing and serve.
For the Dressing:
¼ Oz. Fresh Thyme, chopped well
½ Tsp. Lemon Zest
¼ Oz. Dijon Mustard
¼ Oz. Garlic, minced
1 fl Oz. Lemon Juice
4 fl Oz. Seasoned Rice Vinegar
¼ Oz. Kosher Salt
1/8 Oz. Black pepper
¾ Oz. Sugar
4 ½ Fl Oz. Extra Virgin Olive oil
1. Combine all the ingredients (except the oil) into a bowl and whisk together until sugar is dissolved.
2. Whisk in the Olive oil. Set vinaigrette aside.
Salade de Chevre Chaud (Goat Cheese Salad)
Chefs de France, France, Epcot (see picture)
For the Goat Cheese:
Goat cheese log, sliced
Egg wash
Bread crumbs
Dip goat cheese slices in egg wash and then coat with bread crumbs; fry in pan until warm.
For the salad
Mixed Field greens
Arugula
Belgiun Endive leaves
Grapes, cut in half
Grape tomatoes, cut in half
Walnuts
Vinaigrette:
Mix together the following ingredients:
1 tbsp. French mustard
2 tbsp. red wine vinegar
1 oz. salt
½ oz pepper
1 egg
Then slowly add 10 tablespoons of oil.
Arrange greens on a plate with tomatoes and grapes and toss with dressing. Place 3 endive leaves around the edge of the plate like spokes) and put the coat cheese on top. Drizzle with more dressing.
May ’08 - This is the same house dressing as in the 1986 cookbook. It's a decent dressing but there are better ones. The salad is a good mix, though not a rave, and the breaded goat cheese didn't seem to add too much in the way of flavor. All in all a decent recipe.
Salmon Salad with Poached Pear and Bacon Sherry Vinaigrette
Jiko, Disney’s Animal Kingdom Lodge, From: Chef Brian Piasecki
Yield: 12 servings.
Poached Pears:
3½ cups granulated sugar
½ cup red wine vinegar
1 tsp. ground black pepper
½ tsp. ground cinnamon
6 Anjou pears, halved, peeled, cored
Candied Walnuts:
2⁄3 cup granulated sugar
1½ tsp. kosher salt
½ tsp. cayenne pepper
6 cups walnut halves and pieces
2 Tbsp. vanilla extract
Bacon Sherry Vinaigrette:
1 cup apple-smoked bacon, diced
3 Tbsp. shallots, minced
2 Tbsp. garlic, minced
¼ cup dry sherry wine
1 cup extra virgin olive oil
to taste, salt and pepper
Salad
½ tsp. canola oil
2 3-oz. salmon fillets with skin
½ pear, poached, chilled, sliced into ¼” wedges
1⁄3 cup cooked, cooled basmati rice
3 Tbsp. carrot, julienned
2 Tbsp. candied walnuts
½ Tbsp. shallot, sliced
2 Tbsp. bacon sherry vinaigrette
1 cup frisée
For poached pears: In a saucepan just large enough to hold pears, combine 3½ cups water, sugar, vinegar, pepper and cinnamon. Bring to a boil. Add pears and additional water if needed to immerse pears. Simmer until pears are soft but not mushy, about 30 minutes, depending on ripeness. Remove pears with slotted spoon. Cool. Refrigerate until ready to use. Reserve and refrigerate liquid to use again if desired.
For candied walnuts: Preheat oven to 350°F. In medium bowl, combine sugar, salt and cayenne. Bring 2 qt. water to boil in saucepan. Remove from heat; add walnuts and let stand 30 seconds. Drain. Mix warm walnuts with sugar mixture. Drizzle with vanilla and mix well. Spread nuts in single layer on parchment- or foil-lined baking sheet. Bake 15-20 minutes, stirring twice until nuts are evenly toasted and sugar is caramelized. Cool on pan.
For bacon sherry vinaigrette: In medium skillet, cook bacon over low heat until rendered and crisp. Transfer bacon bits to paper towel, reserving 3 Tbsp. fat in pan. Add garlic and shallots; sauté until softened but not browned, 3 to 4 minutes. Stir in sherry wine, scraping browned bits from pan. Remove from heat so sherry wine does not reduce. Add sherry vinegar. Pour into a bowl and gradually whisk in oil. Add bacon and adjust seasoning with salt and pepper. Cool until ready to use, or refrigerate. Use at room temperature.
Per order: Heat canola oil in a skillet over medium-high heat. Add salmon fillets, skin-side down. Season with salt and pepper. Cook over medium heat for 2 to 3 minutes, or until salmon releases easily from skin with a thin spatula. Turn and cook to desired doneness.
In a bowl, combine pear slices (reserve some for garnish), rice, carrot, shallot and vinaigrette. Mix in frisée. Divide salad onto serving plate. Top with warm salmon fillets and garnish with reserved sliced pears and candied walnuts.
Saratoga Springs House Salad
Artist's Palette, Saratoga Springs Spa & Resort (also in Delicious Disney)
Yield: 4 Servings
4 cups gourmet salad mix
4 TB dried cranberries
2 TB dried blueberries
1/2 diced red apple
2 TB chopped walnuts
1 cup Poppyseed Dressing (below)
Place all ingredients in a large bowl and toss lightly until salad mix is well coated with dressing.
Poppyseed Dressing
1/2 cup white sugar
1/2 cup lemon juice
2 tsp. diced onions
1 tsp. dijon mustard
1/2 tsp kosher salt
3/4 cup canola oil
1 TB poppyseed
Place first five ingredients in a blender or food processor. When well-mixed add oil slowly. Add poppyseed and blend for 10 seconds.
Sea Bass Salad with Sweet Lemon Dressing
From the kitchens of the Walt Disney World Swan and Dolphin Hotel 2003
Serves 8
3 Lbs. Fresh Sea Bass Fillets, skin removed
5 Fl Oz. Lemon Juice, from concentrate
1½ Tbsp. Dijon Mustard
2 Tsp. Kosher Salt
½ Tsp. White Pepper, ground
6 Tbsp. Sugar
½ Cup Extra Virgin Olive Oil
6 Tbsp. Italian Parsley, chopped
¼ Cup Red Onion, diced
1/8 Cup Red Bell Pepper, diced
1. Cut the Sea Bass into 6 oz. portions. (For ease of cooking)
2. Place the fish in a steamer over boiling water, cover, and steam for 10-12 minutes.
3. Remove fish from steamer and place in refrigerator and cool completely.
4. In a large bowl combine the lemon juice, mustard, salt, pepper and sugar. Whisk these ingredients together until sugar is dissolved.
5. Now whisk in the olive oil. Set the dressing aside.
6. When the Sea Bass is chilled flake the fish with your hands into another large bowl.
7. Now pour the dressing over the fish and add the parsley, red onions and red pepper.
8. Toss together and allow to sit for about 15 minutes.
9. Serve chilled as a salad or on your favorite bread as a sandwich.
Shrimp, Heart of Palm and Quinoa Salad
The Crystal Palace, MK, WDW (from Executive Chef Robert Adams)
YIELD: 6 Servings
1 lb steamed & chilled shrimp
2 ½ cups cooked quinoa
1 can hearts of palm
2 oz fresh baby arugula roughly chopped
½ cup diced red peppers
¼ cup chopped cilantro
1/3 cup mustard dressing
Mustard Dressing
1 oz lemon juice
2 oz rice wine vinegar
1 oz chopped shallots
1 tbs chopped fresh ginger
2 oz dijon mustard
3 oz olive oil blend
1 tbs celery salt
1 tsp Tabasco
Salt & pepper to taste
Cook the quinoa in a large quantity of salted boiling water (4 times the volume of the quinoa) for about 20 minutes. This washes out the slight natural bitterness of the grain.
Strain and cool off. Steam and cool off the shrimp.
Cut the hearts of palm into ¾ inch coins or half coins depending on size. Blend together all the ingredients for the mustard dressing. Assemble everything together in a mixing bowl.
Shrimp Rice Salad
Papeete Bay Verandah, Polynesian Village Resort (Cooking with Mickey Around the World 1986)
Yield: 4 cups
3/4 Cup Rice -- uncooked
6 Ounces Tiny Bay Shrimp, Cooked, Well Drained, or
Other Cooked Shrimp
2 Tablespoons Red Peppers -- finely diced
1 Cup Raw Unpeeled Zucchini -- thinly sliced
1 Scallion, Cleaned and Cut Crosswise
3 Tablespoons Mayonnaise
1/2 Teaspoon Worcestershire Sauce
1/2 Cup Vinaigrette Dressing -- recipe on file
1/2 Teaspoon Salt
1/2 Teaspoon Sugar
1/8 Teaspoon White Pepper
Cook rice as directed on package. Drain and cool. Drain defrosted frozen shrimp well. Mix shrimp, peppers, zucchini and scallion with rice. Mix together mayonnaise, worcestershire, vinaigrette dressing, salt, sugar and pepper. Add to rice mixture and toss lightly to blend. Chill.
Shrimp Salad
Liberty Tree Tavern, Liberty Square, Magic Kingdom (Cooking with Mickey Around the World 1986)
Serves 3 - 4
1 Pound (36 to 40) Shrimp -- cooked,drained, shelled and
deveined.
1/2 Cup Celery -- finely chopped
1 Tablespoon Onion -- finely minced
1 1/2 Tablespoons Worcestershire Sauce
1/2 Teaspoon Granulated Garlic
1 Teaspoon Hatco Seasoning Powder -- or other similar product
1/2 Cup Mayonnaise
3 or 4 Lettuce Cups
3 or 4 Lemon Wedges
Mix shrimp with celery and onion. Combine Worcestershire sauce, garlic and hatco seasoning powder with mayonnaise and mix well. Gently stir into shrimp and vegetables. Chill, covered in the refrigerator for 2 hours. Serve in lettuce cups and garnish with lemon wedges.
Smoked Chicken Salad (Marquis)
Cafe Orleans – Disneyland (1990)
In a salad bowl, combine (no amounts given):
Salad greens
Radicchio
Romaine
Vegetables
Celery
Jicama
Cherry tomatoes
Fruits
Orange slices
Apple pieces
Top salad mix with smoked chicken breast pieces and garnish with walnuts and fresh chives. Serve with ginger honey-mustard dressing.
Ginger Honey-Mustard Dressing
3 oz ginger root
2 raw egg yolks or 2 oz pasteurized egg substitute, such as Egg Beaters*
1 1/8 oz honey
18 oz olive oil
1 oz Dijon mustard
4 oz apple cider
1/2 oz salt
1/3 oz pepper
Juice of three limes
Blend all ingredients together. Makes 1 quart.
* The original recipe called for 2 raw egg yolks. Due to the danger of salmonella, the recipe has been modified to include a safe egg substitute.
Sonoma Chicken and Apple Salad
Pacific Wharf Café, Disney's California Adventure Park
Yield: 4 servings
4 cups water
2 cubes chicken bouillon
1 pound boneless, skinless chicken breast
1/2 head iceberg lettuce
1/4 cup walnut halves
1/4 cup celery, diced small
1 Granny Smith apple, peeled and cut into wedges
2/3 cup honey mustard dressing (your favorite brand)
4 individual-sized bread bowls*
4 leaves Romaine or leaf lettuce
8 fresh chives sprigs, chopped
1/4 cup dried cranberries
1. In a medium pot, boil 4 cups of water. Add chicken bouillon, stirring until the bouillon is dissolved in the water. Lower heat, and bring to a simmer.
2. Add chicken breast; cover pot and cook for about 8 minutes, or until the internal temperature reaches 165°F. Put chicken in the refrigerator to cool down.
3. Thinly shred the lettuce; set aside.
4. Dice chicken into 1/4" pieces and put it in a medium-sized bowl. Add walnuts, celery, apple wedges, and honey mustard dressing and toss well.
5. Hollow out the bread bowls; fill with the shredded lettuce. Place one lettuce leaf on the edge and place the chicken salad at the center. Sprinkle the salad with chives and cranberries just before serving.
* Sweet, salty, and crunchy, this salad is a hit at the Pacific Wharf Café, served in bread bowls made in the adjacent Boudin bakery (where a secret family recipe for sourdough dates back to 1850).
Southwestern Caesar Salad
from Hollywood and Vine, Disney-MGM Studios
1 Head romaine lettuce, torn
6 oz. Roasted corn on the cob (season with cumin and black pepper and roast, cool and remove kernels)
2 Large roasted tomatoes, diced (season with kosher salt and fresh ground pepper and roast)
1/2 lb Pulled chicken meat
1/2 cup Chipotle dressing
1 oz Parmesan cheese
Toss all ingredients together except cheese. Place on serving plates and top with cheese.
Chipotle Dressing
1/2 cup Mayonnaise
1 T. Soy sauce
1 T. Lemon juice
1 T. Canned chipotle chilies, chopped
Whisk all ingredients together and taste. Alter taste to your liking with lemon, soy or Chilies.
Spaghetti Salad
Papeete Bay Verandah, Polynesian Village Resort and Top of the World,
Contemporary Resort (from Cooking with Mickey Around the World)
Yield: 3 ½ cups
1 Cup Spaghetti -- uncooked (5 ozs)
3/4 Tablespoon Vegetable Oil
3/4 Tablespoon Vinegar
1 Teaspoon Soy Sauce
1/2 Teaspoon Garlic Powder
1 1/2 Tablespoons Mayonnaise
1 Tablespoon Parsley -- chopped
1/3 Cup Green Pepper -- diced
1/3 Cup Pimiento -- diced and drained
2/3 Cup Cooked Ham -- finely chopped
Salt and White Pepper to Taste
Break spaghetti into 1/2 inch pieces. (Measure after breaking to make 1 cup). Cook in boiling, salted water for 10 minutes. Drain. Cool.
In a 6 cup bowl, mix oil, vinegar, soy sauce, garlic and mayonnaise until well blended. Add spaghetti, parsley, green peppers, pimiento, ham and toss lightly together. Taste and add salt and pepper as needed. Cover and chill for about 6 hours before serving.
Spinach and Blue Cheese Salad with Sliced Apples
Wolfgang Puck Café, Downtown Disney (his own website).
Serves 4
1 apple, chilled
Juice of 1 small lemon
8 ounces spinach, washed, thoroughly dried, and stemmed. Use baby spinach if available.
1 small head of radicchio (about 3 ounces), cut into chiffonade
1/2 cup blue cheese, crumbled
Kosher salt and freshly ground white pepper
About 1/2 cup of Spago house dressing (see below)
1 cup Spiced Caramelized Pecans (see below)
1. Cut the apple into quarters, remove the stem and the seeds, and cut into very thin slices. Sprinkle lemon juice over the slices and set aside.
2. When ready to serve, in a salad bowl, combine the apple, spinach, radicchio and blue cheese. Season lightly with salt and pepper and toss with the dressing. Adjust seasoning to taste.
To serve, divide the salad among 4 plates and sprinkle the pecans around each salad. Add grilled salmon for a main course salad.
Spago House Dressing
Makes 1 cup
3 tablespoons balsamic vinegar
1 tablespoon sherry wine (or red wine) vinegar
1 tablespoon Dijon mustard
1 small shallot, minced
1/2 teaspoon minced fresh thyme leaves
1/2 cup extra virgin olive oil
1/3 cup walnut oil
1/4 teaspoon Kosher salt
1/8 teaspoon freshly ground white pepper
1. In a medium bowl, whisk together the balsamic and sherry or red wine vinegars, the Dijon mustard, minced shallot and minced thyme. Slowly whisk in the oils and when emulsified, season with salt and pepper. Refrigerate in a covered container. (It will keep for 3 to 4 weeks.)
2. When ready to use, whisk again.
Spicy Caramelized Pecans
Serves 4
1 1/2 cups peanut oil
1 cup pecan halves
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/2 cup confectioners' sugar
1. In a medium saucepan, heat the oil to 350 degrees F. (A deep-frying thermometer can tell when the proper temperature has been reached. Or use a 1-inch bread cube - it should sizzle and turn golden brown in about 60 seconds when the temperature is correct.)
2. Meanwhile, in a medium saucepan bring 1 quart of water to a boil. Add the pecans in 2 separate batches, and boil for 2 minutes. Drain in a strainer, shaking off all excess water. Sprinkle the salt and cayenne pepper over the nuts and coat with confectioners’ sugar, a little at a time, allowing the sugar to melt into the pecans. Toss the nuts by shaking the strainer, adding a little more sugar each time, until all the sugar is used and the nuts are coated. Do not use hands or a spoon to toss. The nuts should have a glaze of sugar.
3. Carefully add the nuts to the heated oil, keeping the oil at 350 degrees F. Cook until golden brown, about 3 minutes, stirring occasionally. Remove with a slotted spoon to a baking tray to cool.
Note: Aug. 2007 luncheon. Absolutely delicious and got raves all around. The pecans are very good.
Spinach Salad and House Dressing
Lake Buena Vista Club, Lake Buena Vista Communities, (Cooking with Mickey Around the World 1986)
Serving Size : 4
House Dressing:
1/2 Cup Dairy Sour Cream
2 Cups Mayonnaise
1 Can Anchovies -- (2 ounces) drained, finely minced
2 Teaspoons Garlic -- finely minced
1 Tablespoon White Vinegar
1/4 Teaspoon Worcestershire Sauce
1/8 Teaspoon Dried Oregano Leaves – rubbed
Spinach Salad:
4 Cups Fresh Spinach Leaves -- torn
1 Cup Mushroom -- thinly sliced
1/2 Cup Red Onion -- thinly sliced into rings
For the Dressing: Blend all ingredients well. Refrigerate 24 hours before using. Makes about 2 1/2 cups. Refrigerate any unused portions.
For the Salad: Combine vegetables with an amount of house dressing to suit your taste or about 1/2 cup. Dressing may be thinned with water if a less think dressing is desired.
Spinach Salad with Oranges and Garbanzo Beans
From the kitchens of the Walt Disney World Swan and Dolphin Hotel 2005
5 – 6 servings or 4 very large servings
3 Tbsp. Orange Juice
2 Tsp. White Wine Vinegar
2 Tsp. Honey Dijon Mustard (used to be Dijon mixed with a little honey)
2 Tsp. Olive Oil
6 Cups Torn Fresh Spinach
½ Cup Sliced Red Onion
1 15 Oz. Can Mandarin Oranges
1 Cup Garbanzo Beans
3 Tbsp. Pecans, Toasted
Combine orange juice, white wine vinegar, honey Dijon mustard and olive oil in a small bowl. Stir well with a whisk. Combine spinach, red onion, oranges and garbanzo beans in a large bowl. Pour dressing over spinach mixture. Toss to coat. Top with toasted pecans.
Cooks Note: Nov. ’07 – an interesting and tasty salad. The dressing is very light in taste and in the amount.
Spinach Salad with Shaved Fennel Root, Oven Dried Tomatoes and Warm Pancetta Vinaigrette
Fresh Mediterranean, Walt Disney World Dolphin 2004
Yields: 8 Servings
Pancetta Vinaigrette - Yields: 1 Qt.
12 Oz. Medium Pancetta, diced (smoked bacon can substitute)
1 Cup Cider Vinegar
12 Oz. Vegetable Oil
3 Tbsp. Ground Black Pepper
1 Tbsp. Salt
Method for Pancetta Vinaigrette:
Heat a large skillet to medium heat. Add diced pancetta and stir. Cook pancetta until golden brown (approximately 6 minutes). Remove from heat and place into large mixing bowl. Add remainder of the ingredients and check for seasoning.
Oven Dried Tomatoes - Yields: 24 slices
3 Tbsp. Extra Virgin Olive Oil
4 Large Plum or Roma Tomatoes
1 Tsp. Salt
1 Tsp. Black Pepper
Method for Oven Dried Tomatoes:
Preheat oven to 200° F. Place a piece of parchment paper on a large cookie sheet. Rub parchment paper with oil. Slice tomatoes into 1/8” slices. Lay tomatoes out evenly on cookie sheet and season with salt and pepper. Place into oven until completely dried. NOTE: Oven temperatures may differ from brand to brand. If needed rotate cookie sheet to ensure even cooking. Once done, remove from sheet pan and place onto paper towels.
Salad Components
8 Oz. Cleaned Spinach
3 Oz. Shaved Fennel Root
2 Cups Pancetta Vinaigrette
24 Oven Dried Tomatoes
Salt and Pepper to Taste
Method:
Place cleaned spinach into large mixing bowl. Add shaved fennel root, salt and pepper. Heat the vinaigrette in medium skillet until it comes to a simmer. Do not boil. Place vinaigrette into mixing bowl and toss. Check for seasoning and garnish with dried tomatoes.
Strawberry Vinaigrette
from The Liberty Tree Tavern, MK
1/2 cup Strawberry Vinegar (Red wine vinegar may be used)
1 tsp salt
3 tbsp Sugar
1/2 cup frozen Strawberries
5 tbsp Dijon mustard
1 dash Tabasco sauce
1 dash White pepper
1 cups Salad Oil
4 tbsp Water
Place Strawberry Vinegar, salt, sugar, frozen strawberries, mustard, Tabasco, and white pepper in storage container. Using hand held blender, blend ingredients well. Add oil in four parts blending thoroughly after each fourth. Add water and blend one last time.
Storytellers Salad
Storytellers Café, Disneyland
Yield: 4 servings
4 cups mixed baby greens
24 pecan halves
1 Bosc pear
1/2 - 2/3 cup Honey Balsamic Vinaigrette (recipe below)
1/4 cup crumbled blue cheese
Mix baby greens and pecan halves together in small bowl. Cut Bosc pear in half. Remove seeds and slice thinly, leaving skin on. Add 3/4 of pear slices to salad. Gently mix with Honey Balsamic Vinaigrette. Place additional pear slices around salad and top with blue cheese.
Honey Balsamic Vinaigrette - yield 2/3 cup
3 tablespoons honey
3 tablespoons balsamic vinaigrette
6 tablespoons olive oil
1 garlic clove, minced
1 tsp. minced shallot
1/8 teaspoon salt
Freshly ground pepper, to taste
in a small bowl, combine honey, vinaigrette, olive oil, garlic, and shallot. Mix, using whisk. Add salt to taste. Toss the salad greens, and add pepper to taste.
Cooks Note: Bosc pears with a slender neck and yellow skin russeting, are in season October through April.
Sweet Cream Dressing
Contemporary Resort Banquets, Contemporary Resort Cooking with Mickey Around the World: 1986
Yield: 4 cups
3 Cups Mayonnaise
3 Tablespoons Evaporated Milk
3 Tablespoons Pineapple Juice
3 Tablespoons Apple Cider Vinegar
3 Tablespoons Sugar
2 Tablespoons Lemon Juice
1/8 Teaspoon Celery Seed
1 Teaspoon Prepared Mustard
Salt and White Pepper -- to taste
2 Tablespoons Crushed Pineapple -- drained
Put mayonnaise in mixing bowl and using an electric mixer, blend on low speed until mixture reaches a creamy, smooth consistency. Add remaining ingredients, except crushed pineapple, and continue mixing on low speed until well blended. Stir in crushed pineapple. Refrigerate.
Sweetheart Salad
Teppanyaki Restaurant, Epcot, Chef Keith Keogh, Executive Chef, Epcot Center,
1/2 cup mayonnaise
1/4 cup sour cream
1 cup Red Delicious apple, chopped
1 teaspoon lemon juice
3/4 cup cooked or canned beets, chopped
6 slices of iceberg lettuce
6 red pepper rings, cut in half
Combine mayonnaise and sour cream; mix well. Toss apple with lemon juice. Add mayonnaise mixture and beets; mix lightly. Chill. For each serving, place 1/2 cup salad on lettuce slice. Surround with 2 half-slices of red pepper, molding the salad to form a heart shape.
Tabbouleh
Epcot International Food and Wine Festival 1998, EASTERN MEDITERRANEAN
Serves: 4 people
3 bunches Parsley, chopped
1 each Tomato, finely chopped
1/2 cup Cracked Wheat, soaked
Combine all ingredients and season with:
2 Tbsp. Lemon Juice
1 tsp. Salt
Thousand Island Dressing
Liberty Tree Tavern, Liberty Square, Magic Kingdom (Cooking with Mickey around our World 1986)
Serving Size : 2 ¼ cups
1 Cup Mayonnaise
1/2 Cup Catsup
1/3 Cup Celery -- finely chopped
1/3 Cup Onion -- finely chopped
1/4 Cup Green Pepper -- finely chopped
1/2 Cup Sweet Pickle Relish -- drained
2 Tablespoons Sugar
2 Teaspoons Worcestershire Sauce
1/2 Teaspoon Salt
Blend mayonnaise and catsup. Add remaining ingredients and mix gently to combine. Refrigerate.
Tomato and Fresh Mozzarella Salad (also in Delicious Disney)
Victoria and Albert's, Disney's Grand Floridian Resort
Serves 6
6 cups heirloom or any variety of tomatoes, peeled, large tomatoes sliced
3 Tbsp. extra-virgin olive oil
Coarse salt and freshly ground pepper, to taste
12 arugula leaves
6 red-tip leaf lettuce leaves
6 pitted Niçoise olives
1/2 cup fresh mozzarella, cut into 12 pieces
1 cup Herb Vinaigrette (recipe follows)
6 teaspoons aged balsamic vinegar
1. In and mixing bowl, gently toss tomatoes with olive oil; season with salt and pepper.
2. Arrange tomatoes on serving plates. In the same bowl, toss the arugula and red-tip leaf lettuce, moistening with leftover olive oil. Arrange on plates with tomatoes.
3. Add one olive and two slices of mozzarella to each plate. Drizzle with Herb Vinaigrette and balsamic vinegar.
Herb Vinaigrette
2 teaspoons Pommery mustard
1 teaspoon Dijon mustard
1/4 cup white balsamic vinegar
1 teaspoon chopped chives or scallions
1 teaspoon chopped basil
1 teaspoon chopped parsley
1 cup canola oil
1/2 teaspoon honey
Coarse salt and freshly ground black pepper, to taste
1. In a blender, mix the first six ingredients. Gradually add canola oil until well blended. Add honey, and season to taste with salt and pepper.
Cooks Note: aged balsamic vinegar, available in specialty markets, gets its dark color and pungent sweetness from aging in barrels over a period of years. Beware of those that list sugar as an ingredient - good balsamic relies on aging and refining to define the flavor and quality.
Tomato, Onion and Herb Salad
Mama Melrose's, Disney-MGM Studios
4 fresh, vine-ripened tomatoes, sliced
1/2 medium red onion, thinly sliced
1/4 cup chopped fresh basil
1/8 cup chopped fresh sage
1/8 cup chopped fresh mint
1/3 cup extra-virgin olive oil
3 tbsp. balsamic vinegar
Salt and pepper to taste
Mix all the ingredients thoroughly. Serve chilled.
Top of the World Shrimp Salad
Top of the World, Contemporary Resort (Source: Cooking with Mickey Around the World)
Serving Size : 4
1 Egg
1 Cup Vegetable Oil -- (soybean if possible)
1 Teaspoon Lemon Juice
1/8 Teaspoon Garlic Powder
1/8 Teaspoon Worcestershire Sauce
1/16 Teaspoon White Pepper
Salt -- to taste
1/4 Teaspoon Prepared Dark Mustard
1/4 Teaspoon Cider Vinegar
1 Pound Shrimp -- cooked and peeled
1/3 Cup Celery -- diced
2 Tablespoons Spanish Onion -- diced
1 Small Tomato -- diced
1 Small Green Onion -- sliced
Crisp Lettuce
4 Thin Slices of Lemon or Lime
Put egg in a small stainless steel bowl and beat at high speed with electric mixer for 3 minutes. On medium speed add oil in a slow stream. Mixture will be like a thin mayonnaise. Add lemon juice and whip at medium speed for 3 minutes. Gently mix in garlic powder, Worcestershire, pepper, salt, mustard and cider vinegar. Makes 1 1/4 cups. Chill until ready to use.
If shrimp are large, cut each into 2 or 3 pieces in a 2 quart bowl. Add diced vegetables and mix lightly.
Chill. When ready to serve, stir in dressing. Serve on chilled plate with lettuce or in a champagne glass with lettuce. Garnish with thinly sliced lemon or lime.
Tortellini Salad
Papeete Bay Verandah, Polynesian Village Resort (Cooking with Mickey Around the World)
Serving Size : 4
1/2 Pound Spinach Tortellini -- (3 2/3 cups uncooked)
1/2 Cup Vinaigrette Dressing -- (recipe on file)
1/4 Pound Pepperoni -- diced
2 Tablespoons Pimiento -- diced
1 1/2 Teaspoons Worcestershire Sauce
1/4 Teaspoon Salt
1/8 Teaspoon White Pepper
1/4 Teaspoon Garlic -- finely chopped
1 Teaspoon Prepared Brown Mustard
1 Teaspoon Fresh Basil -- chopped
Cook tortellini in rapidly boiling salted water until done, approximately 10 minutes. Do not overcook. Drain and cool.
Mix Vinaigrette dressing with remaining ingredients in a 2 quart bowl. Add cold tortellini and gently mix to blend ingredients. Cover and refrigerate at least 6 hours before serving.
Tropical Fruit Caesar Salad
from the Maya Grill, Coronado Springs
Serves 6
For the fruit salad
1 mango
1 papaya
1/2 pineapple
1 star fruit
1 cup strawberries
2 kiwifruit
For the garnish
1 cup coconut flakes
1 8-ounce pound cake
Zest of 1 lemon
1/3 cup unsalted butter
1 tablespoon mint leaves, finely chopped
For the dressing
1 1/4 cups chopped white chocolate
Zest of 2 oranges
Juice of 2 oranges
1 1/4 cups heavy cream, room temperature
1/8 teaspoon vanilla
1 teaspoon poppy seeds
Preheat oven to 350 degrees. 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 to 8 minutes). Remove from the oven and set aside to cool. Leave oven at 350 degrees.
To make croutons, cut the pound cake into 1/2-inch cubes. Place lemon zest and butter in a medium saucepan and cook over low heat until butter melts; remove from heat. Add cake cubes and stir until well-coated. Place croutons on an ungreased baking sheet and 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 1/2 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.
Tropical Slaw
The Crystal Palace, Magic Kingdom, WDW
Servings: 5
3 quarts cabbage, shredded
1 ¼ cups red cabbage, shredded
¾ cup carrots, shredded
3 jicama, peeled and shredded
1 ½ cups pineapple, diced, drained
4 ounces coconut flakes, toasted
Salt and pepper, to taste
Tropical Slaw Dressing:
¼ cup white wine vinegar
½ tablespoon Jamaican Jerk Spice
¼ can Coco Lopez
¼ teaspoon caraway seeds, toasted
1 ½ cups mayonnaise
Soak red cabbage for 1 hour. Drain and remove excess moisture. Add to cabbage and carrots. Combine all ingredients for Tropical Slaw Dressing. Day of service, mix all ingredients together. Taste and adjust seasoning if necessary
Tuna With Olive Oil & Aji Sauce
Epcot Food and Wine Festival
Yield 6 plates
8 oz. can chunk white tuna, drained and squeezed dry
4 oz. grape tomatoes
2 oz. chopped iceberg lettuce
1 oz. chopped cilantro
1 oz. red onion – cut into slices
To Taste kosher salt
To Taste black pepper
1 oz. 100% olive oil
2 oz. Aji sauce
Combine all ingredients except the Aji sauce and mix together, seasoning with salt and pepper. Place onto serving plates, and top with the Aji sauce.
Aji – Hot Sauce
Yields 4 to 6 portions
1 cup tomato juice
2 TBSP red wine vinegar
3 TBSP Chipotle peppers
1 tsp. cilantro
1/8 cup celery
1/3 cup yellow onion
to taste salt
to taste black pepper
½ tsp tabasco sauce
Coarsely chop the Chipotle peppers and cilantro. Cut the onion and celery into small dices. Add all items together and refrigerate immediately. Allow to sit for 24 hours before using. Adjust seasoning as needed.
Tunisian Cous Cous Salad with Chili Cilantro Vinaigrette
Boma, Animal Kingdom Lodge
Yield: 6 servings
1 pound Cous Cous, cooked
1 pint Water
1 cup Soy Sauce
1 teaspoon Ground Ginger
½ cup Sugar
1 pound Mushrooms, sliced and roasted
1 pound Chicken Breast strips
1 each Red Pepper, seeded, diced, and roasted
1 each Medium Onion, diced and roasted
1 cup Diced Tomato
1 pound Whole Kernel Corn, frozen and roasted
1 ounce Olive Oil
1 cup Cilantro, chopped
Chili Cilantro Dressing (see recipe below)
Soy stock: In a medium sized stock pot, heat the soy sauce, sugar, ginger and water and bring to a boil. Then set aside. In a large bowl or pan, place cous cous and stir in the soy stock and fully incorporate. Then cover and let stand for 5 minutes. Remove lid and break apart the mixture with a fork, creating fluffy kennels of cous cous. Adjust the seasoning with salt and pepper.
On a sheet pan or roasting pan, place the mushrooms, onions, and chicken and roast in the oven at 350º with olive oil. Cook until mushrooms are golden and the chicken is fully cooked. Add bell peppers and corn kernels and continue to roast and stir for 10 minutes. Remove mixture from the oven. Taste and season with salt and pepper.
Combine the cous cous, the vegetable-chicken mixture, and chopped cilantro and fully mix.
Add chili cilantro dressing to the mixture, stir and adjust the seasoning. Reserve or serve.
Chili Cilantro Vinaigrette
Yield: 8 servings
2 each Jalapeno Chili Pepper
½ cup Honey
1 cup Rice Vinegar
1 cup Safflower Oil/Vegetable Oil
¼ cup Lime Juice, fresh squeezed
Blend all the ingredients until smooth. Make sure there are no large pieces of jalapeno.
Tuscan Salad
Wine Country Trattoria, California Adventure, DL
1 serving
Handful of mixed greens or mesclun mix
1 oz. black sliced olives
1 oz. diced red bell peppers
1 oz. diced celery
1 oz. white beans
2 ea. sliced beets (not pickled)
2 ea. whole pepperoncinis
3 ea. tomato wedges
Top with grated mozzarella, a few pieces of sliced salami and croutons. Guests are given a choice of 4 dressings - Italian, Blue Cheese, Ranch or Oil & Vinegar - all are commercial dressings.
Waldorf Salad
from WDW, (Cooking with Mickey Around the World)
Serving Size : 4
3 Large Apples
1 Tablespoon Lemon Juice
3/4 Cup Celery -- finely diced
1/3 Cup Walnuts -- chopped
1/2 Cup Mayonnaise
1/8 Teaspoon Cinnamon
3 Tablespoons Heavy Cream
1 Tablespoon Sugar
1/8 Teaspoon Vanilla Extract
Crisp Greens -- if desired
Peel 2 apples, core and dice. Core and dice 1 apple leaving peel on. Mix with lemon juice. Add celery, walnuts, mayonnaise and cinnamon. Stir lightly to mix. Chill in a covered container until ready to serve. Beat cream with sugar and vanilla in a small bowl until stiff and gently stir into apple mixture. If desired, serve on crisp greens.
Walnut Salad Dressing
WDW, Source:"Cooking with Mickey Around the World: Walt Disney World's Most Requested Recipes"
Yield: 2 Cups
1/2 Cup Dairy Sour Cream
3/4 Cup Mayonnaise
1/2 Cup Apple Cider
1/2 Cup Sugar
1/8 Teaspoon Tabasco Sauce
2 Tablespoons Apple Cider Vinegar
1/2 Teaspoon Salt
1/4 Teaspoon White Pepper
1/8 Teaspoon Yellow Food Coloring -- if desired
4 Teaspoons Lemon Juice
3 Tablespoons Walnuts -- chopped
Mix together sour cream and mayonnaise. Slowly add apple cider until blended. Stir in sugar and add remaining ingredients, stirring to blend well. Chill. Refrigerate any unused portion.
Warm Water Shrimp Salad with Red Onion Cucumber Salsa
Disney Cruise Line (2004)
1 pound peeled Florida shrimp
4 tablespoons Extra Virgin olive oil
2 teaspoons chopped garlic
1/2 cup cognac
1 cup straw mushrooms
1 cup finely sliced sun-dried tomatoes
1/2 cup blanched broccoli flourets
1 tablespoon butter
1/4 teaspoon fresh ground black pepper
1/4 teaspoon salt
Salsa
1 cup diced cucumber
1 cup diced tomatoes
1/2 cup diced red onion
2 lemons, juiced (reserve juice)
4 tablespoons Extract Virgin olive oil
1 tablespoon chopped parsley
1/4 teaspoon salt
Shrimp
Prepare the shrimp by removing the head, shell and a de-vein. Rinse the shrimp and cold water and drain. Heat a medium frying pan over a high heat and brush with olive oil.
Add the shrimp and seal on both sides, add the garlic and continue to sauté for 30 seconds, seasoning with salt and ground black pepper.
To finish, add the Cognac and flambé until the shrimp turn to a deep orange color. Serve hot.
Vegetable Garnish
Brush a medium-sized frying pan with Olive oil and place over a high heat. Sauté the chopped garlic. Add the straw mushrooms, finely sliced sun-dried tomatoes and blanched broccoli. Stir-fry vegetables together for 2 to 3 minutes. Season with salt and ground black pepper. Mix the butter into the stir-fry before serving.
Salsa
Mix all the ingredients together. Serve cold.
Watercress Salad
Boma, Animal Kingdom Lodge
Yield: 6 servings
½ cup Golden Raisins, soaked in hot water and drained
½ cup Raisins, soaked in hot water and drained
½ cup Carrots, diced small and roasted
½ cup Parsnips, diced small and roasted
2 ounces Safflower Oil
To Taste Salt and Pepper
½ head Bok Choy, very finely thin sliced
2 bunches Watercress, washed, dried and cut into 3 sections
¼ cup Almonds, roasted
Raisin Vinaigrette
½ cup Raisins, soaked in hot water and drained
3 tablespoons Sugar
½ cup Rice Vinegar
1 teaspoon Ground Ginger (dry)
½ teaspoon Ground Coriander (dry)
¼ teaspoon Ground Turmeric (dry)
½ cup Safflower Oil
1. Soak both raisins in hot water for 5 minutes or until soft. Set aside.
2. Place diced parsnips and carrots in a bowl. Add oil and salt and pepper.
3. Place on a sheet pan and roast in the oven at 350 o for 10 minutes or until soft and caramelized.
4. Let cool and set aside.
5. Wash the bok choy and slice thin. Set aside. Wash the watercress and cut into 3 segments. Set aside.
6. To make vinaigrette: Soak the raisins in hot water for 5 minutes or until the raisins are soft. Drain. In a small bowl, place all the vinaigrette ingredients except the oil. Using a blender, puree the ingredients and add oil slowly until emulsifies. Set aside.
7. Mix all the ingredients together and add the vinaigrette. Mix well and serve.
June 08 (Emily’s birthday dinner) Excellent salad and very popular. If anything you could use less vinegar in the dressing as it had quite a "bite". One could also add more carrots and parsnips.
Watermelon & Tomato Salad
Boma, Animal Kingdom Lodge
Yield: 12 servings
4 pounds watermelon, cut into 1 inch cubes
¾ pound Grape Tomatoes, halved
6 ounces Blue Cheese, crumbled
6 ounces Scallions, minced
3 ounces Olive Oil
3 ounces Sherry Vinegar
1 ounce Parsley, rough chopped
Pinch Cayenne Pepper
1. Combine the watermelon, tomatoes, cheese, scallions, and salt in a bowl.
2. Whisk or blend together the olive oil, vinegar, and cayenne pepper.
3. To serve, dress the salad with this mixture and garnish with the parsley. Do not refrigerate and serve within 30 minutes.
Watermelon Rind Salad
from Boma, Animal Kngdom Lodge
Yield - 8 servings
2 pounds Watermelon rind, sliced thinly
Dressing
1 cup Ginger, sliced thin
1 cup Sugar
1 cup Rice Vinegar
1 cup Grenadine
1 cup Water
In a small pot, heat the dressing ingredients until the sugar melts. Remove from stove and let cool. Add sliced watermelon rind. Let marinated at least one hour.
Note: had this in Jan. ’08 and it’s not a bad salad. The rind is cut paper thin and you can hardly tell it’s rind.
White Balsamic Vinaigrette
Grand Floridian
Yield: 3/4 cup
1/2 ounce Dijon mustard
3 ounces blended olive oil
2 1/2 ounce white balsamic vinegar
1 pinch salt
1 pinch ground black pepper
1. Combine mustard, vinegar, salt, pepper.
2. Using a wire whisk, slowly incorporate the oil into the vinegar mixture to form vinaigrette.
White Bean Salad
Napa Rose Restaurant, Disney's Grand Californian , Andrew Sutton, Executive Chef
32 ounces (2 pints) cooked cannellini beans
2 cups cleaned, fresh baby spinach
1/4 cup minced garlic
1 cup corn kernels
1 cup small diced fennel
1 cup small diced red onions
1 cup marinated baby artichokes
1/2 cup julienned sun-dried tomatoes
2 cups balsamic dressing
2 ounces chopped parsley
1 tablespoon lemon zest
1 tablespoon red chili flakes
1 tablespoon kosher salt
2 ounces chopped fresh basil
3/4 cup chicken stock
2 tablespoons olive oil
Drain beans well. Add olive oil. Sauté garlic, onions and fennel in a saucepan over medium heat until all vegetables are tender, approximately seven to eight minutes. Add beans, marinated artichokes, sun-dried tomatoes, corn kernels and chicken stock. Simmer for two minutes. Add salt, red chili flakes, lemon zest and balsamic vinaigrette. Simmer for two minutes Add basil, parsley and spinach, then simmer for four to five minutes or just until spinach begins to wilt. Serve on plate and enjoy.
Notes: This salad can be made at home and taken to the game, as it can be enjoyed warm or cold. If you are just going to enjoy a cookout at home, make the salad before the lamb is grilled.
Side dish for Rosemary Grilled Lamb "T- bones"
Yukon Gold Potato Salad
Canada, Epcot Center Food & Wine Festival
4 pounds Yukon gold potatoes, small dice
16 ounces Italian vinaigrette
3 ounces scallions diced
3 ounces fresh parsley finely chopped
2 ounces Dijon mustard
1/4 ounce white pepper
12 ounces celery diced
1 ounce tarragon chopped or grated
Boil potatoes until fork-tender. Combine all ingredients. While potatoes are still warm, toss in dressing. Refrigerate.
Zucchini Salad with Pioneer Hall Dressing
Polynesian Buffet, Polynesian Village Resort (1986 cookbook)
3 cups 15 minutes prep
8 ounces (2 cups) sliced zucchini, unpeeled
2/3 cup chopped onions
1 tbsp. chopped red peppers
1/8 tsp. tarragon leaves
1 tsp. sugar
1 Tbsp. vinegar
3 Tbsp. vegetable oil
salt and freshly ground pepper
½ cup dressing (below)
Pioneer Hall Vinaigrette
Makes 1 pint but recipe only uses 1/2 cup
¼ teaspoon salt
¼ teaspoon dry mustard
½ teaspoon sugar
1/8 teaspoon freshly ground pepper
½ tsp. basil leaves, crushed
¼ tsp. oregano leaves, crushed
¼ cup red wine vinegar
½ tsp. chopped sweet relish
½ tsp. chopped capers
½ tsp. chopped green onions
1 tsp. chopped red peppers
½ tsp. chopped parsley
½ tsp. chopped green onions
½ tsp. chopped Spanish onions
½ tsp. garlic clove
1 ¼ cups vegetable oil
½ hard – boiled egg
Vinaigrette: combine all ingredients up to and including the red wine vinegar. Then add everything except the oil and eggs. Mix well. Now add the oil and egg. Stir gently with a spoon.
Salad: combine all the salad ingredients and mix well. Season with salt and pepper. Chill and serve as a salad.
NOTE FOR VEGAN: OMIT THE EGG. It works very well without it. For Ovo vegetarians and all others leave it in unless you cannot consume eggs.
EGGS, CHEESE AND BREAKFAST ITEMS
Apple Butter
Wilderness Lodge
1/2 Red Delicious apple
1/2 Granny Smith apple
2 cups softened unsalted butter
1/8 cup applejack brandy
1/4 cup apple juice
1/8 tsp. salt
1/16 tsp. pepper
In food processor, purée whole cored apples (skin on). Add all remaining ingredients and blend until liquid is incorporated and entire batch is smooth.
Apple Butter
Liberty Tree Tavern, Magic Kingdom
( yield one pint)
4 apples medium size
1/2 quart of water
1 1/2 cups of apple cider
3/4 cup of sugar
1/4 teaspoon of ground cinnamon
1/4 teaspoon of allspice
1/4 teaspoon of ground cloves
Method: wash, core and dice the apples, cover with the water and boil till apples are soft. Press apples thru a sieve to remove the skins. Bring the cider to boiling and then add the apple pulp and sugar. cook until mixture thickens stirring to prevent scorching. Stir in the spices and cook until apple butter is thick enough for spreading.
Baked Eggs
From the kitchens of the Walt Disney World Swan and Dolphin Resort 2007
Serves 1
3 Oz. Stuffing Mix (any brand will do)
3 Oz. Breakfast Sausage
1 Oz. Whole Butter
2 Oz. White Onions
2 Whole Eggs
Salt and Pepper (to taste)
Parsley (to garnish)
Pre-heat the oven to 400°. Make the stuffing, following the directions as stated on the box. Set aside. Dice the sausage to ½" cubes. Then dice the white onions into ¼" pieces. Heat a sauté pan over a medium flame, then add butter and sausage. Cook until sausage is slightly browned and then add the onions, salt and pepper (to taste). Cook this mixture until the onions are translucent. In a bowl, mix the pre-made stuffing and the sausage and onions. Place this mixture in an oven-proof glass boat. Make two small "nests" in the stuffing mixture and crack the eggs into these "nests". Place the boat in the pre-heated oven and bake for 6 minutes or until the whites have set. Carefully remove from the oven.
On a plate, place the glass boat in the center. Place parsley on the plate, next to the glass boat. Serve.
Blueberry French Toast
from Wilderness Lodge
8 oz loaf French bread
1 cup fresh blueberries
2 cup milk
3 large eggs
¼ cup sugar
¼ tsp vanilla extract
¼ cup sugar
¼ tsp cinnamon
2 tblsp butter or margarine
Cut bread diagonally into eight 1½” thick slices. Cut a 2” long slit 1” deep in top of each slice to form a pocket. Divide blueberries into 8 portions; fill pockets with berries.
Whisk together milk, eggs, ¼ cup sugar & vanilla. Combine ¼ cup sugar and cinnamon in cup. Set both aside.
Soak bread slices in egg mixture 30 seconds to 1 minute.
Melt butter in pan & cook over medium heat until golden 4 to 5 minutes, turn once. Do 4 slices at a time. Transfer to platter, cover & keep warm. Wipe skillet. Repeat process with another tablespoon butter and remaining bread.
Serve sprinkled with cinnamon-sugar & maple syrup.
Breakfast Pizza
Boma - Flavors of Africa, Disney's Animal Kingdom Lodge
Yield: 1 serving
1 each:
Store-bought Pizza Crust
Scrambled Eggs
1. Take store-bought pizza crust.
2. Add fresh cooked scrambled eggs.
3. Top with your favorite topping and bake in a 350o oven.
Serving ideas: Toppings can be anything you wish: vegetables, ham, bacon,
peppers, mushrooms, or any cheese you like.
Breakfast Pizza
from Chef Mickey's, Contemporary Resort (2008 version from the kitchen)
1 12" premade multigrain pizza crust (Boboli)
½ cup of ricotta cheese
½ cup cheddar cheese – shredded
½ cup mozzarella cheese – shredded
¼ cup half & half
2 ea. Eggs – scrambled & cooled
4 ea. Strips of bacon – par cooked & chopped
Salt & Pepper
Preheat oven to 350*. Scramble two eggs, after cooked place on a paper plate place in freezer to cool down quickly. Once cooled place in bowl add salt, pepper and mix in half and half. Set aside. Take the ricotta cheese add salt and pepper. Spread ricotta cheese mixture over pre made crust, sprinkle both of the cheeses over the entire pizza. Next sprinkle the scrambled egg mixture and chopped bacon over the entire pizza. Bake @ 350* for approx. 10 – 15 mins until cheese is melted and golden brown. Cut into pizza wedges.
Breakfast Pizza
Pioneer Hall, Fort Wilderness Campground Resort, (from Cooking with Mickey Around the World, 1986)
2 Tablespoons Margarine -- divided
1 Tablespoon Flour
1/4 Cup Milk
3 Eggs -- lightly beaten
Salt, Garlic Powder and Freshly Ground
Pepper to Taste
1 Pizza Shell -- 7 inch
1 Tablespoon Mozzarella Cheese -- shredded
1 Tablespoon Cheddar Cheese -- shredded
Heat 1 tbsp of the margarine in a small saucepan. Add flour and cook 2 minutes. Stir in milk and cook until mixture boils and is thickened. Cool.
Heat remaining margarine in a small skillet; cook and stir eggs until soft scrambled. Cool.
Combine cooled milk sauce with scrambled eggs and season to taste with salt, garlic powder and pepper. Spoon into the pizza shell and top with cheeses. Bake at 400 degrees for about 20 minutes or until bubbly and cheese is melted.
Variations: The pizza can be topped with cooked sausage, cooked crumbled bacon or any other favorite topping before baking.
Breakfast Potato Casserole
from Restaurant Akershus, Norway, Epcot.
1 ½ lbs Diced Potatoes (another version calls for 1 lb)
1 ½ lbs Shredded Potatoes (another version calls for 1 lb)
4 ounces Diced White Onions
8 ounces Shredded Cheddar Cheese (Reserve half for topping later)
8 ounces Shredded Jarlsberg Cheese
13 ounces Béchamel Sauce
8 ounces Sour Cream
Salt to taste
Pepper to taste
5 ounces Milk
In mixing bowl combine all ingredients and mix well by hand. Place in greased or casserole non-stick pan. Sprinkle with reserved cheese on top. Cover with waxed paper and then aluminum foil.
Bake in 350-degree oven for approximately 40 minutes. Remove foil and paper for last ten minutes to brown top if desired.
Bechamel Sauce
1 tablespoon unsalted butter
1 1/2 tablespoons flour
1 cup milk, heated
Salt and pepper to taste
Pinch of nutmeg
In a saucepan melt butter over low heat. Add flour and stir (using a wooden spoon). In a separate saucepan have hot milk over low to medium heat. While constantly whisking, gradually add hot milk to the roux (the butter and flour mixture). Simmer mixture while continuing to whisk. Sauce will thicken in a few minutes.
You can add a 1/4 cup of grated Gruyere and 1/4 cup of Parmesan cheese to the recipe above. Add cayenne pepper rather than nutmeg. It's just up to your tastes.
Breakfast Potato Casserole
Crystal Palace, Magic Kingdom
Yield: 6 servings
1/4 teaspoon Garlic Salt
1/4 teaspoon White Pepper
1/2 teaspoon Salt
3 cups Milk
1 cup Cheddar Cheese - mild, shredded
4 cups Potatoes - diced and cooked
1/2 cup Flour
1/2 cup Onions - diced
1/4 cup Butter – melted
Dice and cook the potatoes, dice the onions and gather the remaining ingredients. Melt butter in a medium saucepan. Add onions and sauté about 2 minutes. Cook an additional 2 minutes. Add flour, stir to make a paste, called a roux. Cook the roux for about 5 minutes stirring constantly. Add 3 cups milk stirring until all lumps are gone. Cook mixture for 10 minutes while stirring. Add potatoes, cheese and seasonings. Mix until cheese is melted. You may refrigerate at this point until ready to use. Place in pre-heated oven at 350 for approximately 10 minutes.
Caramel French Toast
from the Storyteller’s Café, Grand Californian Hotel and Spa, Disneyland
Disney Magazine, Winter 2003-2004
Caramel sauce
4 tablespoons butter
1/2 cup brown sugar
1/4 cup heavy cream
Vanilla sauce
2 egg yolks
2 tablespoons sugar
1 cup milk
1/2 vanilla bean, split and scraped
French toast
1 jumbo egg
1 cup whole milk
1/8 teaspoon vanilla extract
1 tablespoon butter
8 pieces Texas toast
Make caramel sauce: melt butter in a small saucepan over medium heat. Add brown sugar and mix well. Add cream and bring to simmer. Keep warm until needed.
Make vanilla sauce: whisk together the yolks and sugar in a small bowl. In a saucepan, bring the milk and vanilla beans to a low boil, then remove from heat. Add a little of the heated milk to the egg mixture to temper it, then add the tempered egg mixture to the heated milk. Simmer over medium heat for a few minutes, stirring constantly, until lightly thickened, but do not boil. Transfer to a bowl and set aside in an ice bath.
In a shallow bowl, beat together egg, milk, and vanilla extract. Place a large skillet over medium heat. Individually add a tablespoon of butter. One at a time, dip the bread in the milk mixture and place in skillet. Evenly brown both sides of the bread. Transfer to a plate and spread a spoonful or two of vanilla sauce on one slice. Top with second slice to create sandwiches. Cut each sandwich in half diagonally. Cover with a couple of spoonfuls of warm caramel sauce.
Note: Easter 2008. Was a big hit. Very good. Used 2 eggs which was just enough for 8 slices bread. Made double the caramel sauce and had about 1/4 cup leftover as used more than 2 Tbsp per portion.
Challah French Toast
Chef Mickey’s, Contemporary Resort
Yield: 4 – 6 servings
6 xtra large whole eggs
1 ½ cups of milk
1 teaspoon of vanilla extract
¼ teaspoon of ground cinnamon
½ cup of granulated sugar
8 to 10 one inch slices of challah bread
( you can substitute brioche bread or Hawaiian bread)
1 – 2 Tablespoons of butter ( margarine )
Gather all ingredients ( mise en place ).
Crack eggs into medium size bowl, add milk & vanilla. Wisk together with a fork or wire whip. Add the sugar and cinnamon mix all ingredients are incorporated. Set aside.
Slice your challah bread into 1” slices. Set aside.
Pre – heat your flat grill or frying pan on medium heat ( Teflon coated works best ).
Cover bottom of pan / grill with butter.
Dip your bread into the egg mixture, place in pan/grill cook under golden brown on each side.
Remove from heat, plate up French toast and dust with the confectioners sugar.
Cheddar Breakfast Potatoes
Crystal Palace -- Magic Kingdom
Yield: 6 to 8 servings
4 cups shredded Idaho potatoes
1 cup sour cream
2 cups shredded cheddar cheese
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 cup heavy cream
** optional topping of crumbled bacon (4 strips)
1. Place shredded potatoes in mixing bowl.
2. Add sour cream, heavy cream, 1 cup of shredded cheddar cheese, and the salt and pepper. Mix gently until evenly mixed.
3. Place in greased casserole pan or baking dish and bake at 350 F for 35 minutes.
4. Top with remaining 1 cup of shredded cheddar cheese and return to over for additional 10 minutes, or until cheese is melted and starting to brown.
Cheese Danish French Toast
from Cinderella's Royal Table, Magic Kingdom
Yield: 8 servings
3 eggs
2 cups milk
1 tablespoon vanilla extract
2 teaspoons baking powder
4 tablespoons sugar
2 1/2 cups all-purpose flour
1 quart frying oil
6 cheese Danish, cut into quarters
Cinnamon-sugar mixture for dusting fried toasts
1. Mix eggs, milk and vanilla. Set aside.
2. Sift baking powder, sugar and flour together, add to the egg mixture. Allow to stand for 10 minutes.
3. Heat oil to 350 F. Dip quartered Danish in egg batter and place coated pieces into fryer. Fry until golden on one side. Turn Danish over to brown on the other side. Roll in cinnamon-sugar mixture and serve.
Recipe note: For an indulgent topping, saute apple slices in butter and season with cinnamon and sugar.
Cheese Danish French Toast (Version II)
from Cinderella's Royal Table, Magic Kingdom
2 eggs
2 cups milk
1 tablespoon vanilla
Mix ingredients and set aside.
4 tablespoons baking powder
4 tablespoons granulated sugar
1 1/2 cups all purpose flour
Sift ingredients together and add to egg mixture.
Allow to stand for 10 minutes.
1 quart frying shortening or oil
6 cheese Danish cut in quarters
Cinnamon/sugar
Dip cut cheese Danish into the egg batter. Bring shortening to 375° degrees and place dipped bread in fryer until golden brown on one side, turn over to brown other side. Roll in cinnamon/sugar and serve immediately.
Cheesy Potatoes
from Donald's Breakfastosaurus, Animal Kingdom
3 lbs. of shredded potatoes (Hash browns)
1/4 lb. of sliced onions
½ cup of nacho cheese sauce
pinch of salt and pepper
1/4 lb. of diced ham pinch of garlic and onion powder
2 Tbsp. butter
3 oz. shredded cheese
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 325 degrees.
Disney's Apple Pancake
Disney Cook Book
3 TBS butter
3 eggs
2/3 cup of milk
3/4 cup flour
1/2 tsp vanilla extract
1 cup of cooked apples
3 TBS brown sugar
1 TBS cinnamon
Chopped pecans (optional)
Pre-heat oven to 450. Melt butter in a 9 inch pie pan, or cast iron fry pan (cast iron is best) in the oven (make sure it doesn't burn). Meanwhile, whisk the eggs & milk, then sift in the flour, whisking it until well combined. Mix in the vanilla extract.
Remove the pie pan from the oven and pour in mixture. Add apples. Mix the brown sugar & cinnamon and sprinkle over pancake. Cook on a low shelf for 20 minutes or until puffed & golden brown. Serve hot with Maple Syrup.
This pancake is like a custard. It puffs up quite a bit. A light but filling pancake.
Eggs Benedict
Disney Cruise Line (from Cooking with Mickey. 2004)
Yields: 6 servings
Hollandaise Sauce
2 cups clarified butter (below)
1 whole shallot, finely chopped
3 black peppercorns, cracked
2 tablespoons white wine vinegar
3 egg yolks
Salt, to taste
1 to 2 drops Tabasco sauce
Clarified Butter
Put 6 sticks of butter in saucepan over medium heat, just to melt, then reduce heat to medium low and simmer, skimming top occasionally, for 20 to 30 minutes, until the solids are completely separated from the butter. The solids will be at the bottom and the clarified butter on top. 6 sticks of butter yields about 2 cups clarified butter.
1. Add 1 tablespoon clarified butter to a sauté pan. Add the shallots and sauté until translucent. Add the cracked black peppercorns and the white wine vinegar. Cook until liquid is reduced by half.
2. Put the egg yolks in a stainless steel bowl. Strain the white wine vinegar into the bowl. Place over a double boiler. Using a figure 8 motion, gradually whisk the rest of the clarified butter in a slow stream, to a thick emulsion. Add salt and Tabasco sauce to taste.
Poached Eggs
6 cups water
1 tablespoon white vinegar
12 fresh eggs
1. Bring the 6 cups of water and the 1 tablespoon vinegar to a boil in a saucepan. Reduce heat to a simmer. Crack the eggs into the water, 1 egg at a time, and cook until the egg white is firm and the yolk is still runny.
2. Gently remove from the saucepan with a slotted spoon, and strain any excess liquid.
To serve:
6 English muffins
12 pieces Canadian bacon
2 tablespoons chopped chives
1. Split an English muffin and lightly toast on both sides
2. Keep the Canadian bacon in a little simmering water, or sauté briefly.
3. Place the 2 English muffin halves in the center of a plate with one piece of Canadian bacon on top of each. Cover the eggs with the Hollandaise Sauce, and garnish with the chopped chives.
Cooks Note: be sure to cook the Hollandaise sauce over hot, but not boiling, water. This rich Eggs Benedict is a favorite for brunch in restaurants on both Disney cruise ships. The Hollandaise is the tricky part. Be sure to stir the sauce constantly and add the melted butter slowly - a whisk is the best tool. The sauce must be stirred constantly, and a wooden spoon or wire whisk is the best tool. This is good served with a mimosa - sparkling wine or champagne mixed with freshly squeezed orange juice.
French Toast Casserole
Disney's Saratoga Springs Resort
6-8 slices French Bread, 1-inch thick
4 Whole Eggs
2 each Egg Yolks
3-1/2 cups Whole Milk
1-1/2 cups Whipping Cream
1 cup Sugar
1/4 tbsp Vanilla Extract
1/4 tsp Ground Nutmeg
1 tbsp Ground Cinnamon
Confectioner's Sugar (optional)
1. Brush bread with butter and place in greased 12X9X2" baking dish.
2. In large bowl, beat whole eggs and yolks. Add milk, cream, vanilla, nutmeg, and cinnamon; mix well.
3. Pour liquid mixture over bread in baking dish. Cover and chill overnight.
4. Remove from refrigerator 30 minutes before baking.
5. Bake uncovered, at 350°F for 55 to 60 minutes. Cool 10 minutes before serving. Dust with confectioners sugar, if desired.
French Toast Loaf
Main Street Bakery, Magic Kingdom
12 slices day-old white bread (preferably a homestyle white bread, not Wonder-bread type bread)
8 oz. butter (chilled and sliced)
Brown sugar mixture:
9 oz. light brown sugar
1 tsp. cinnamon
(Mix together and set aside.)
Batter:
10 oz. heavy cream
4 large eggs
1/2 tsp. vanilla
1/4 tsp. cinnamon
(Mix together and refrigerate until ready to use.)
-Liberally spray a loaf pan with cooking spray. Layer 3 slices of the bread on the bottom of the pan. Sprinkle 1/3 of the brown sugar mixture on top of the bread, then layer 1/3 of the butter. Repeat these steps two more times. Top off with 3 more slices of bread (should have a total of 12 slices of bread). Press the down on the loaf with your hand to compact bread into loaf pan.
-Slowly pour the batter over the loaf, covering completely. It may take a little time for it to fully absorb into the bread and flow into the spaces at the bottom. (Take your time and pour the batters into the corners, too. Lift the bread at the corners a little to get to the bottom quicker if you want.)
-Place loaf pan on some paper towel in case of overflow. Cover the top of the loaf with parchment paper and wrap top tightly with aluminum foil. Place in refrigerator and allow to sit overnight.
-Preheat oven to 325 degrees F. Bake for about 1 hour or until the internal temperature of the loaf is 160 degrees. Uncover and bake for another 15 minutes. Remove from oven and let it sit for 5- 10 minutes. Place a plate on the top of the loaf pan and invert to remove from pan. Cut into 7 slices and serve.
Fruit and Low- Fat Vanilla Yogurt Parfait
Blue Ribbon Bakery, Disneyland
1 serving
½ cup *Yoplait Low-Fat Very Vanilla Yogurt
½ banana, sliced
½ cup fresh blueberries
¼ cup strawberries, sliced, optional
½ cup Plain granola (the flavor of the granola shouldn’t clash with the yogurt so don’t use a flavored version)
Using a parfait dish, Place 1/3 of the granola on the bottom of the glass. Layer with 1/3 of the yogurt and then top it with 1/3 of the fruit. Repeat this layering twice. Tastes best when served chilled. Even 30" in the fridge is good.
* Yoplait French Vanilla is used for the full fat version
Healthy Breakfast Omelet
from Swan & Dolphin
Serves 4
2 Oz. Vegetable oil
8 Oz. Tomatoes, seeded and diced small
4 Oz. Shiitake Mushrooms, julienne
Salt and pepper (white or black) to taste
16 Oz. Simply Eggs (Egg Beaters or any other egg substitute)
4Tsp. Chives, chopped small
In small non-stick pan sauté the shiitake mushrooms and tomatoes in 1 oz. of vegetable oil. Season with salt and pepper to taste - remove from pan, place on a plate and tent with foil to keep warm.
In same pan, add 1 tsp. of vegetable oil, and heat over medium high heat. Pour in 4 oz. of eggs. Let eggs start to cook in the pan for about 30 seconds, then using a rubber spatula start pulling the eggs gently from the sides of the pan towards the center, then swirling the pan around so the liquid part of the eggs run towards the sides of the pan. Shaking the pan back and forth across the burner will also help to distribute the eggs. You want the eggs to cover the bottom of the pan and form a circle. Continue with this process until the eggs are just about set (lightly firm). At this point, using your spatula, gently turn the omelet over. This will allow the eggs to be cooked all the way through.
Place round omelet on plate in place in low oven to keep warm. Repeat the steps above with the remainder of the eggs. After all four omelets are made Remove from oven. Place ¼ of the tomato shiitake mixture down the center of the omelet and garnish with the chives.
High Plains Granola
Storytellers Café, Grand Californian Hotel, DL
Yield 4 - 6 servings
2 cups whole grain oats
1/2 cup sliced almonds
1/2 cup pepitas (raw green pumpkin seeds) or shelled sunflower seeds
Zest from 1 orange
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. vanilla extract
1/4 cup honey
1/4 cup packed brown sugar
1/2 cup canola oil
1/2 cup golden raisins
Preheat the oven to 325°F. In 2 quart bowl combine oats, almonds, pepitas, orange zest, cinnamon, nutmeg, and vanilla. Combine the honey, sugar, and oil in a small saucepan over low heat until the sugar is melted. Pour the milk mixture into the dry mixture and toss to coat. Spread onto a cookie sheet and toast in the oven for about 30 minutes, tossing every few minutes with a spatula. Remove from oven and cool on a wire rack. Fold in raisins.
Huevos Rancheros
Pueblo Room, Contemporary Resort, (from Cooking with Mickey around our World 1986)
Serving Size: 4
1/2 Pound Chorizo
1 Tablespoon Butter
1/2 Cup Green Pepper -- medium diced
1/2 Cup Spanish Onion -- medium diced
1 Cup Fresh Tomato -- diced
1 Cup Tomato Juice
1/2 Teaspoon Salt
1/8 Teaspoon Tabasco Sauce -- if desired
8 Fresh Eggs
Butter or Oil
1 Cup Cheddar Cheese -- grated
Bake chorizo at 350 for 25 minutes. Drain grease from chorizo. Cool. Remove skin and cut into 1/4 inch slices.
Heat butter in a medium saucepan and saute pepper and onion, stirring, until onion is transparent. Add tomato and tomato juice, salt, tabasco sauce and sliced chorizo. Cover and simmer 30 minutes. Spread sauce in a buttered 11x7 inch pan.
Fry eggs, sunny side up in an egg ring, or cut around cooked yolk with a 3 inch biscuit cutter. Transfer eggs as cooked to top of sauce. Sprinkle eggs with grated cheddar cheese. Bake at 350 until cheese is melted.
Macadamia Pancakes with Macadamia Nut Butter
Kona Café, Polynesian
Yield: 12 – 15 pancakes
Pancakes:
1-1/4 cups sugar
3 teaspoons baking powder
1/4 teaspoon salt
2-1/4 cups all-purpose flour
1-1/2 cups milk
3 eggs
6 tablespoons vegetable oil
1 teaspoon vanilla extract
Sift flour into medium bowl.
Add brown sugar, baking powder, and salt into medium bowl.
Add eggs, milk, vegetable oil, vanilla extract and beat until smooth.
If using an electric skillet pre-heat to 350 F; pre-heat griddle or skillet on medium until a few drops of water dance on the surface.
For each pancake pour 1/4-cup batter onto skillet and cook on first side until bubbles form and sides look dry, flip over and cook until golden brown
Top with your favorite syrup or macadamia nut butter (below).
Macadamia Nut Butter
One stick butter (at room temperature)
1/4 cup honey
1/4 cup toasted Macadamia nuts
Combine butter, honey, and toasted Macadamias. Use a spoonful to top pancakes.
Malted Waffles
Trail's End, Fort Wilderness
Yield: 6 waffles
2 Cups All-purpose Flour
1/4 Cup Malt
2 Tablespoons Corn Meal
2 Tablespoons Sugar
1 1/4 Tablespoons Baking Powder
1/2 Teaspoon Salt
2 Each Eggs, beaten
1/4 Cup Butter, melted
2 Cups Milk
1 Tbsp Vanilla
Preheat a waffle iron, grease lightly. Sift together the Flour, Sugar, Baking Powder, and Salt into a large bowl. Set aside. Combine the Eggs, melted Butter, and Milk in a medium bowl. Slowly stir the liquid ingredients into the dry ingredients until moistened. For each waffle, pour about 3/4 cup of batter into a waffle iron, close the lid and bake until the steaming stops.
Memere's French Toast
from PO Riverside
4 large eggs
1/2 cup milk
3/4 cup plus 2 tablespoons sugar
2 1/2 tsp cinnamon
1/2 tsp pure vanilla extract
1/4 cup vegetable oil
twelve 1 inch thick bread slices (a one lb loaf)
warm syrup
1. In a medium bowl, whisk together the eggs, milk, 2 tbsp sugar, 1/2 tsp cinnamon and vanilla.
2. In a medium bowl, stir together remaining 3/4 cup sugar and 2 tsp cinnamon. Transfer mixture to a plate and set aside.
3. In a twelve inch skillet, heat 1 tbsp oil over medium heat. Three slices at a time, dip the bread into the egg mixture, and fry until golden brown on both sides.
4. Immediately dredge the hot cooked French toasts in the cinnamon sugar mixture and shake off excess.
5. Repeat with remaining slices and oil. Serve hot with warm syrup.
Mickey's Banana Whole Wheat Waffles
From the Disney Co. as given to the Austin American-Statesman food editor
1 cup whole wheat flour
1/2 cup all-purpose flour
1/2 cup quick-cooking oats
2 Tbsp. sugar
1 Tbsp. baking powder
1/2 tsp. cinnamon
1 ripe medium banana
2 eggs
8-oz. carton plain yogurt
1/2 cup milk
1/4 cup vegetable oil
1/2 cup chopped pecans, optional
In large bowl, stir together the flours, oats, sugar, baking powder and cinnamon.
In medium bowl, with fork, mash the banana; add the remaining ingredients beating lightly until combined. Add the banana mixture to dry ingredients; stir until combined. Pour into waffle maker. If desired, sprinkle on some chopped pecans. Bake waffles until golden brown. Baking time will vary with consistency of batter, your waffle maker and your preference for browning.
Note: The idea is to use it in a waffle maker shaped like Mickey Mouse. But it works great in a traditional waffle maker, too.
Monterey Jack Cheese Grits
from Yachtsman Steakhouse, Yacht Club
2 T. butter
1/4 cup Finely chopped onion
1/4 cup Finely chopped scallions
2 Garlic cloves, minced
1 1/2 cups Chicken broth
1 1/2 cups Water
3/4 cup Quick-cooking grits
1/4 cup Heavy cream
1 t. Salt, or to taste
1/4 t. Freshly ground pepper, or to taste
1/2 cup Coarsely grated Monterey Jack Cheese
In a 3-qt saucepan, heat 1 T. of the butter over medium heat. Add the onion and scallions and cook, stirring about 5 minutes, or until the onion is translucent. Add the garlic and cook, stirring, for 1 minute.
Add the broth and the water and bring to a boil over high heat. Add the grits in a slow and steady stream, whisking constantly.
Reduce heat to low and simmer, stirring, for about 10 minutes, or until the grits are done. Stir in the cream and season with the salt and pepper. Remove the pan from the heat and whisk in the cheese and remaining 1 T. butter. Serve hot.
Sausage & Biscuit Skillet
Boma, Animal Kingdom Lodge
1 lb bulk sausage
1 green pepper, diced
1 red pepper, diced
2 yellow squash, large dice
1 zucchini, large dice
2 russet potatoes, medium dice
1 T granulated garlic
1T ground cumin
1 T ground coriander
1 tsp. turmeric
1 T salt
1 tsp. cayenne pepper
1 T black pepper
Boursin Cheese Sauce
2 oz butter
2 oz flour
1 pint heavy cream
1 package boursin cheese
1 T fresh thyme
salt and pepper to taste
1. In a skillet over medium high heat, add the sausage and cook until brown. While the meat is cooking, add half the spices.
2. Once the meat cooks for 10 minutes, add all the veggies including the potatoes. Add the remaining half of the spices. Cook for another 10 minutes until the veggies are tender.
3. Remove the skillet from the heat and drain the fat. Set aside the sausage mixture for later.
4. To make the Boursin cheese sauce, in a saucepan over medium high heat, melt the butter. Slowly add the flour using a whisk to form a roux. Cook the roux for 1 minute. Add the heavy cream, whisking as you go, to incorporate the cream. Turn the heat down to low and cook for 5 mins.
5. Add the cheese and fresh thyme, stirring as you cook for an additional 5 mins. Add salt and pepper to taste Remove from heat and chill.
6. When it is time to serve this dish, place the sausage mixture in a large mixing bowl. Slowly add the cheese sauce to make the mixture similar to a potpie filling
7. Preheat oven to 350. Place the sausage and cheese mixture into a casserole dish and top with your favorite raw store bought biscuits. Bake about 20 mins or until the biscuits are brown. Serve immediately.
Sausage, Egg and Cheese Biscuit
from WDW Swan / Dolphin 2003
Yield: 8 Biscuits
16 Whole Large Eggs
2 Tbsp. Unsalted Butter
8 Slices of American Cheese
8 2-3oz Pork Sausage Patties
8 Baking Powder Biscuits (see recipe below)
Biscuits:
2 Cups All Purpose Flour (plus more for dusting)
1 Tbsp. Baking Powder
1 Tsp. Sugar
1 Tsp. Fine Salt
7 Tbsp. Cold Unsalted Butter (sliced)
¾ Cup Milk
Glaze:
1 Tbsp. Heavy Cream
1 Tbsp. Unsalted Butter (melted)
Method For Biscuits:
Preheat oven to 450° placing rack in middle. Line a baking sheet with two layers of parchment paper. Set aside.
In a large bowl, whisk together flour, baking powder, sugar and salt. Rub 2 tablespoons of the butter into the flour with your fingertips until completely absorbed. Work the remaining butter into the flour until it is in even pieces about the size of a pea. Gently stir the milk into the flour mixture to make a loose dough.
Lightly dust a clean work surface with flour and turn the dough out onto it. Pat the dough into a ½ inch thick rectangle. Fold the dough in thirds like a business letter. (For a flakier biscuit repeat the folding a second time.) Pat the dough into a 5 by 8 inch rectangle about ¾ inch thick. Use a 2 to 3 inch round cutter to make 6 biscuits, and transfer them to the prepared baking sheet. Press together the scraps of dough and cut 2 more biscuits.
Method For Glaze:
Mix the cream and melted butter together in a small bowl. Lightly brush the tops of the biscuits with glaze. Bake until lightly browned, about 15 minutes. Cool on a rack for 5 minutes before serving.
Eggs:
Crack 16 eggs in a bowl, season with salt and pepper, whisk until well incorporated. Heat large skillet and add butter. Stir eggs until fluffy set aside.
Sausage:
Preheat oven to 350°. Lay the sausage patties on a non-stick baking sheet and cook for approximately 10 minutes until done. Remove from baking sheet and place on paper towel to drain.
Assembly:
Cut biscuits in half lengthwise. On the bottom half place 1 sausage patty then 1 slice of American cheese then top with scrambled eggs. Place lid on top and you are ready to eat.
Shrimp and Cheese Omelette
Coral Isle Cafe, Polynesian Village Resort (Cooking with Mickey Around the World:1986)
2 Tablespoons Butter -- divided
1/2 Tablespoon Onion -- chopped
3 1/2 Tablespoons Flour
1 Cup Half and Half
1/2 Teaspoon Fish Bouillon
2 Teaspoons Sauterne Wine
1/2 Cup Medium Raw Shrimp -- diced
Salt and Freshly Ground Pepper -- to taste
3 Egg -- beaten
2 Tablespoons Shrimp Mixture
2 Tablespoons Cheddar Cheese -- shredded
Cooked Shrimp -- optional
Sauce:
Melt 1 tablespoon butter in a small saucepan. Add onion and saute until tender. Stir in flour and cook 2 to 3 minutes, stirring constantly. Do not brown. Add half and half and cook and stir until sauce is creamy and smooth. Add fish bouillon, wine, shrimp, salt and pepper to taste and cook, covered, over very low heat for 15 minutes. This makes a little over 1 cup.
Omelette:
Heat remaining butter in an 8 inch omelette pan over medium high heat. Add eggs, reduce heat to medium and stir the eggs a few times. When bottom of eggs is firm, with a spatula flip the omelette over to cook the other side. When omelette is firm, spoon 2 tablespoons of the shrimp sauce into the middle of the omelette and sprinkle with the cheese. Spread the mixture lengthwise on the eggs and fold 1/3 of the omelette over the filling from one side and 1/3 from the other, until it overlaps. Check under the omelette with a spatula to be sure it is released from the pan. Holding omelette firm with a spatula, turn skillet upside down and place the omelette on the serving plate. Garnish with cooked shrimp, if desired. This makes one omelette. Repeat for additional omelettes, refrigerate and unused shrimp sauce.
Stuffed French Toast
from Boatwright's, Port Orleans Riverside
1 cup Milk
1 loaf Sourdough bread
1/2 cup Sugar
2 Eggs
1 1/2 tsp Vanilla
2 Bananas
Butter or Oil
1/2 cup Confection sugar
Syrup and Butter as desired
Combine milk, 1/4 cup sugar, and vanilla. Mix until blended. Mix 1/4 cup sugar and cinnamon and set aside. Cut bread into 2 inch slices. Cut a 1/4 inch deep slit in each half to put half slice of banana. Dip in milk/egg mixture. Place in a hot skillet with oil and fry until golden brown on both sides. Remove from pan and roll in sugar and cinnamon.
Sweet Potato Pancakes With Pecan Honey Butter
Boatwright's at Disney's Port Orleans Resort.
Yield: 12-15 pancakes.
Pancakes:
1 1/4 cups brown sugar
2 tsp baking powder
1/4 tsp salt
2 1/4 cups all-purpose flour
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1 1/2 cups milk
3 each eggs
6 Tblsp vegetable oil
1 tsp vanilla extract
12-oz. can sweet potato (canned or frozen), mashed
Pecan honey butter:
1 stick butter (at room temperature)
1/4 cup honey
1/4 cup toasted pecans
1. To make pecan honey butter, combine butter, honey and toasted pecans. Set aside.
2. To make the pancakes, combine dry ingredients in a mixing bowl. Stir in milk and beaten eggs. Add oil and vanilla. Beat until smooth. Fold in the mashed sweet potatoes (should result in a lumpy texture).
3. In a small nonstick frying pan, heat 1 teaspoon vegetable oil over medium heat. Pour in batter to desired size. Cook until dark brown (sweet potato pancakes take a little longer to cook than regular pancakes because of the density of the sweet potatoes).
4. Serve pancakes warm with pecan honey butter.
Sweet Potato Pancakes
Boma, Animal Kingdom Lodge
Yield: 8 servings
2 Eggs, beaten
1 cup Panko Bread Crumbs
2/3 cup Flour
1 - 8 ounce can Sweet Potatoes, cooked and mashed
1 small Onion, chopped fine
1 tsp. Thyme, chopped fine
2 each Sweet Potatoes, julienned and shredded
To taste Salt and Pepper
1/3 cup Sugar
1 tsp. Red Crushed Pepper
1 tsp. Cinnamon
Cook and dry mashed russet potatoes. Add the rest of the ingredients and mix together well. Adjust seasonings if needed. Shape, then pan sear until golden brown.
Tonga Toast
Kona Café, Polynesian Resort (signature dish) (Strangely the cookbooks do not use a batter)
2 or 4 slices sourdough bread, cut 1 to 1 1/2 inches thick
1 banana
1/3 cup sugar
1 teaspoon cinnamon
1 egg
1/4 cup milk
1/2 teaspoon vanilla
Oil or shortening for frying
Whipped butter, if desired
Maple syrup, if desired
Cut a 1-inch pocket in one side of each bread slice. Cut banana in half crosswise, then split each piece lengthwise. Remove peel and stuff two pieces of fruit in each pocket of bread; set aside. Mix sugar and cinnamon; set aside. Mix together well the egg, milk and vanilla.
Heat about 4 inches of oil in a pan to 350º F. Dip stuffed bread into egg/milk mixture and let it soak a few seconds to let penetrate bread. Fry bread on both sides in hot oil until lightly browned, about 3 minutes. Drain on paper towels or wire rack. Sprinkle with cinnamon sugar and serve.
Tonga Toast – Version 2
directly from Chef Michael Thompson at the Kona restaurant at the Polynesian. Also in Delicious Disney cookbook.
Yield 6 portions
Stuffed Bread - Ingredients:
1 ea. Loaf of Sourdough Bread
3 ea. Bananas
1 cup Sugar & Cinnamon Mix
1 qt. Canola Oil
Method of preparation:
1. Cut ends off sourdough loaf then cut into 6 equal pieces
2. Using a small sharp knife cut a slit in the middle of each piece - about 3/4 down, making a pocket
3. Cut banana in half lengthwise and then cut each long half in half giving you 4 pieces with a flat side.
4. Stuff two pieces of banana into each piece of bread. (Don't worry if the banana breaks through the bread; you will not notice once cooked.)
5. Bread is ready to be cooked. Tonga bread can be made up to 2 days in advance, just wrap tightly and refrigerate.
French Toast Batter - Ingredients:
6 lg. Whole eggs
2 cups Milk
1/4 tsp. Cinnamon
2 Tbsp. Sugar
Dash Vanilla extract
Method of Preparation:
1. Place all ingredients in a bowl and whip
Cinnamon Sugar - Ingredients:
2 cups Sugar
2 Tbsp Cinnamon
Method of Preparation:
1. Place in bowl and stir
Presentation or Assembly
2. In deep frying pan, heat about two inches of the vegetable oil
3. Dip stuffed bread into French Toast batter and place in hot oil.
4. Cook till brown on one side, about 3 minutes then repeat process on the other side.
5. Remove Tonga Toast from oil and drain on paper towels to remove excess oil.
6. Roll Tonga in cinnamon sugar mix and serve hot with maple syrup.
LUNCHEON AND SUPPER DISHES
Angel Hair Harlan
From the kitchens of the Walt Disney World Swan and Dolphin Hotel 2004
1 Serving
1 Fl .Oz. Extra Virgin Olive Oil
1 Tbsp. Minced Garlic
6 Oz. Pulled Rotisserie Chicken
3 Fl. Oz. Basil Pesto
5 Fl. Oz. Lemon Juice
1 Oz. Marinated Red Tomatoes
1 Oz. Marinated Yellow Tomatoes
6 Oz. Cooked Angel Hair
3 Oz. Goat Cheese
1 Basil Sprig
In a medium sauté pan, sauté the olive oil and garlic until aroma starts to form. Add chicken, pesto, lemon juice, red tomatoes and yellow tomatoes. Sauté for approximately 3 minutes or until chicken is warm. Add heated angel hair and check seasoning. Place in a bowl and garnish with goat cheese and basil.
African Red BeanStew
Boma – Flavors of Africa, Disney’s Animal Kingdom Lodge
Yield: 8 servings
1 lb Red Kidney Beans, soak overnight
2 oz Vegetable Oil
1 lb Red Bell Pepper, diced
1 lb Green Bell Pepper, diced
1 lb Onion, diced
1 lb Tomato, diced
1½ tsp Ground Cumin, toasted
1½ tsp Curry Powder, toasted
2 Tbl Crushed Red Pepper
1 lb Carrot, diced
To taste Salt and Pepper
2 qt Vegetable Stock (V-8 Juice)
Soak beans overnight. Cook the beans in the water until 2/3’s done. Heat oil in pot and add vegetables, spices, and vegetable stock. Adjust seasonings. Continue to cook until all vegetables are done.
African Stew
The Mara, Animal Kingdom Lodge
Yield - 16 servings
4 cups Water
3 each Chicken Bouillon Cubes
1/3 cup Curry Paste (or can be dry)
2 T. Ground Coriander, toasted
2 T. Granulated Garlic
4 cups Coconut Milk
¼ cup Sugar
3 Tbsp Soy Sauce (or to taste)
2 pounds Beef/Pork/Chicken, large diced
2 cups Mixed Red and Green Peppers, diced
2 cups Onions, diced
½ cup Whole Kernel Corn, frozen
1 each Bay Leaf
¼ t. Cayenne Pepper
2 T. Cornstarch (make slurry)
1. In kettle, heat water, chicken bouillon cubes, curry paste, ground coriander, and granulated garlic. Let boil and add in sugar and coconut milk.
2. Add in the soy sauce and the diced meat. Let simmer for 20 minutes.
3. Add vegetables, spices, and cook until tender.
4. Bring to a boil and add cornstarch slurry slowly to the mixture and whisk until thickened.
Alfredo's Pizza with Fresh Mozzarella and Pepperoni
Food & Wine Festival 2002, Epcot
Serves 4
Dough ingredients:
2 cups High Gluten Flour
1 cup Water, 80 degrees F
1.5 oz. Yeast
2 tsp. Salt
4 tsp. Shortening
2 tsp. Milk
2 tsp. Extra virgin olive oil
Toppings:
1/2cup Tomato sauce
1/2cup Fresh Mozzarella Cheese
Pinch Oregano
Pinch Salt
Mix all ingredients together using a dough hook or by hand until they are entirely blended. Let dough rest 30 minutes. Press dough into shape of pizza Let dough rest 30 minutes. Top with tomato sauce, mozzarella cheese, oregano and salt to taste. Bake at 450 degrees F for about 15 minutes until crust is golden brown.
Pizza Sauce
Our recipe is a simple sauce. We chop onions, crush garlic, grind basil, add salt and pepper. Then we cook it all together in olive oil until the onions are clear. Let it cool. Strain the liquid into tomato sauce. Stir in a cup of beer. Stir in a little more seasoning like salt and pepper. Sweeten to taste with a little sugar. Add some crushed tomatoes and voila! Pizza sauce!
Amber Waves of Grain
Liberty Tree Tavern, Magic Kingdom
1 serving 25 min. prep
3 pounces zucchini
3 ounces yellow squash, coin cut
2 ounces red peppers ( 1” x 2”)
2 ounces shiitake mushrooms
2 ounces broccoli florets
1 tablespoon olive oil
1 teaspoon chopped garlic
2 ounces bulgur wheat
2 ounces buckwheat groats
4 ounces white rice
1 tablespoon herb oil
Roasted Vegetable Sauce (2 cups)
12 ounces diced tomatoes
1.5 teaspoons garlic, chopped
1 tablespoon basil pesto
2 teaspoons chopped roasted pepper, or to taste
½ teaspoon salt
1/4 teaspoon pepper
Cook all rice, bulgur, and buckwheat as directed on box, then combine. Set aside and keep hot. Sauté all vegetables in oil and garlic until tender. Season vegetables with salt and pepper. To serve, pour 4 ounces of sauce evenly over plate, then mound rice mixture in middle. Top with vegetables.
Sauce: Combine ingredients, roast in oven for 20 minutes. Puree with blender.
Asian Noodle Bowl
Kona Café, Polynesian
It's a 2 part recipe. One is the actual Asian Noodle Bowl and the other is the beef broth recipe if you feel like making beef broth from scratch.
Asian Noodle Bowl
Yield: 1 Portion
18 oz Beef broth
3 oz Rice Noodles after soaking
1 oz Sugar snap peas
1 oz Carrots
1 oz Bean Sprouts, fresh
0.5 oz Onions, sliced
2 ea Lime wedges
4 oz Beef strip loin
½ oz Fresh mint
½ oz Fresh cilantro
½ oz Fresh basil
½ oz Garlic chili paste (sambal oelek will do too)
If Shrimp (remove beef and add 31-35 Shrimp (3.5 oz)
If Chicken (remove beef and add 4 oz Chicken Breast sliced into thin strips
1. For chicken and shrimp: add to wok with carrots and snap peas, add small amount of broth, poach until almost cooked through, then add bean sprouts, bring back to boil.
2. For beef: add carrots and snap peas to broth, heat until almost cooked through, then add bean sprouts and bring back to boil.
3. Heat noodles in warm water bath, place in bottom of bowl.
4. For beef: add sliced raw beef to noodles, then add broth with vegetables
5. For chicken and shrimp: add broth with vegetables and chicken/shrimp to noodles.
6. Garnish with sliced raw onions mixed with chopped cilantro, place limes on rim of bowl, and garnish with mint and basil.
Bui Broth (Obviously commercial kitchen amounts)
Yield: 16 gallons
8 oz Star Anise
4 lb Spanish onion, chopped
40 lb Beef scraps
3 oz Black peppercorns
3 oz Coriander seeds
3 oz Whole garlic cloves
3 lb Kosher salt
3 lb Granulated sugar
3 oz Cinnamon sticks
1.2 Tbl Fish sauce
25 gal Water
1. Wash anise and cinnamon.
2. Add to kettle with beef scraps, water, onions, garlic, peppercorns and coriander. Bring to a slow simmer, do not boil.
3. Simmer for 2 hours, do not boil.
4. Skim to keep broth clear, add fish sauce, sugar, and mix well.
5. Strain, bag and chill
Online note: I copied this note from someone who had made this: "I've made this soup with regular beef broth out of a can added with the fish sauce, sugar, and star anise and it came out pretty close."
Baked Rigatoni with Sausage
Epcot Food and Wine Festival, Italy
Serves 4
12 oz. Cooked Rigatoni Pasta
3 oz. Ground Italian Sausage
2.5 oz. Mushrooms, sliced
8 oz. Bechamelle Sauce
2 oz. Tomato Sauce
1 oz. Parmigiana Cheese
2-3 slices Mozzarella Cheese
Bechamelle Sauce:
6 oz. Milk
2 Tblsp. Butter, Salt, Nutmeg, Flour
Method of Preparation:
Sauté mushrooms in olive oil. Braise the sausage in olive oil. Mix pasta, sausage, mushrooms and Béchamel sauce together in a casserole dish and top with mozzarella cheese and bake at 350 degrees for 1 hour. Top with tomato sauce and parmigiana cheese when serving.
Method of Preparation for Béchamel Sauce:
Heat milk seasoned with salt and nutmeg with butter. Add flour, mixing constantly until thick, but still creamy.
Bayou Crawfish Pasta
Boatwright's Dining Hall -- Port Orleans Riverside Resort
Serving Size : 6
1 1/2 lbs. Linguine
2 cups Crawfish Tail Meat (Cooked)
2 cups Andouille Sausage -- Julienne
1 1/3 cups Parmesan Cheese -- Grated
3 tbs. Cajun Blackening Seasoning** -- (3 to 4)
2 tbs. Butter -- Unsalted
1/2 cup Green Onion -- 1/4 inch slices
3 cups Half & Half
1.) Cook Linguine according to package instructions until al dente. Cool under running water and lightly oil.
2.) Heat a heavy pan (large enough to hold the linguine) over medium heat. Melt Butter in the Pan. Add the Andouille sausage and sauté until it begins to brown.
3.) Add the crawfish meat and Cajun Blackening Seasoning. Cook for one minute.
4.) Add the half & half. Bring to a boil. Add the linguine and toss together until well coated and thoroughly heated.
5.) Sprinkle in half of the parmesan cheese and toss thoroughly.
6.) Portion onto warm plates and garnish each plate with the remaining parmesan cheese and green onions.
Note: Cajun Blackening seasonings vary in heat and intensity. Adjust the seasoning to the desired spiciness... This is a spicy dish. Add the spice slowly, you can always add but you can't take it out. **Cajun Spice can be found in most supermarkets as Blackened Redfish Seasoning. Andouille is smoked sausage available in supermarkets and specialty food stores.
Per Serving (excluding unknown items): 539 Calories; 11g Fat (18.6% calories from fat); 3g Dietary Fiber;
BBQ Chicken Quesadilla
Wolfgang Puck Café, Downtown Disney
Serves 4 – 6
Mexican Cream:
1 lime, juiced
11/2 cups sour cream
Salt
Freshly ground black pepper
Fire-Roasted Tomato Salsa:
5 Roma tomatoes
2 dried chipotle chiles, reconstituted in warm water to cover until soft, then drained
1/2 cup fresh lime juice
1/2 cup chopped basil leaves
1/4 cup minced garlic
1/4 cup balsamic vinegar
2 teaspoons sugar
2 teaspoons salt
1/2 teaspoon freshly cracked black pepper
1 cup olive oil
Quesadillas:
1/4 cup peanut oil
1 tablespoon minced ginger
1 tablespoon minced garlic
1 tablespoon chopped cilantro leaves
1 tablespoon chopped green onion
1 teaspoon crushed red pepper
1 pound boneless, skinless chicken breasts
Salt
Pepper
Peanut oil
1 red onion, sliced
1/4 to 1/2 cup barbecue sauce
8 (8-inch) flour tortillas
1 cup shredded fontina cheese
1 cup shredded mozzarella cheese
3 tablespoons butter
1. Make the Mexican Cream: In a nonreactive bowl, stir together all of the ingredients, seasoning to taste with salt and pepper. Cover with plastic wrap and refrigerate until needed.
2. Make the Fire-Roasted Tomato Salsa: Over a hot grill, roast the tomatoes until blackened all over. Transfer to a bowl and add the chipotles. Cover and allow to cool for 15 minutes. Add the lime juice, basil, and garlic and marinate for 10 minutes. Transfer to a blender or food processor and pulse until chunky. Transfer to a nonreactive bowl and add the vinegar, sugar, salt and pepper. Slowly whisk in 1 cup of olive oil. Cover with plastic wrap and reserve in the refrigerator.
3. To start the Quesadillas: In a mixing bowl, stir together the peanut oil, ginger, garlic, cilantro, green onion, and red pepper. Add the chicken breasts, turn to coat them well, cover with plastic wrap, and marinate in the refrigerator overnight.
4. The next day, preheat the oven to 350°F. Remove the chicken from the marinade and season all over with salt and pepper.
5. Heat a large ovenproof sauté pan over medium-high heat. When the pan is hot, add enough peanut oil to coat the bottom. Add the chicken and sear on both sides until golden, about 3 minutes per side. Transfer the pan to the oven and roast until cooked through, 10 to 15 minutes more. Remove the pan from the oven, leave the chicken to cool slightly, and then cut it into 1/2-inch dice and put the dice in a mixing bowl.
6. Preheat a grill or grill pan. Drizzle the onion slices with oil and place them on the grill. Cook until the onions are tender and golden brown, about 4 minutes per side. Remove from the grill.
7. Add enough of the barbecue sauce to the mixing bowl to coat the chicken to your taste. Place 4 tortillas on a flat work surface. In a separate bowl, toss together the fontina and mozzarella cheeses. Evenly distribute about half of the cheese mixture among the 4 tortillas. Then, evenly spread all of the chicken and the onions on top of the cheese and top them with the remaining cheese and the 4 remaining tortillas.
8. Heat a large sauté pan or skillet over medium-high heat. Add 1 tablespoon of the butter and cook until it is foamy. Carefully transfer 1 quesadilla to the pan and cook, pressing down with a spatula to seal the tortillas together as the cheese melts, until golden brown on both sides, about 3 minutes per side, turning the quesadilla very carefully. Repeat with the remaining quesadillas, adding more butter to the pan as necessary.
9. With a sharp knife, cut each quesadilla into 6 wedges, transferring them to a serving plate. Top each serving with Mexican Cream and Salsa, or pass them for guests to add to taste.
Beijing Lau Bing
Epcot Food and Wine Festival, China
Filling:
1/2 lb ground beef
Seasoning for filling:
2 T. sesame oil
2 t. sugar
3/4 t. salt
1/4 t. pepper
1/3 lb. chopped green onions
Skin:
1 lb. flour
1/2 C. warm water
For filling, mix ground beef with seasoning and chopped green onions. Set aside.
For skin, Mix flour and water together in a large bowl. Mix well, let sit for at least 1/2 hour. Divide dough into 3 equal portions. Roll out one portion with rolling pin to form a circle of 10-12" in diameter.
Divide filling into 3 equal portions. Spoon 1 portion of filling in the center of the dough circle. Moisten the outer edge of the dough. Pinch together the edge to form a pouch and the filling is totally enclosed in the dough. Carefully use the palm of your hand to flatten the pouch. Dust with flour and use rolling pin to flatten the pouch into a circle 10-12" in diameter.
Heat enough oil to lightly coat a flat frying pan. Place the lau bing in the frying pan. Pan fry each side for approximately 3-4 minutes or until the skin is golden brown. Cook both sides of the lau bing. Serve by cutting the lau bing as you would a pizza.
Blue Bayou Portobello Mushrooms (Vegetarian)
Blue Bayou, DIsneyland
Yield: 4
Portobello Marinade
8 ea. Portobello mushroom, medium size
1 qt. Water
4 ea. Chef Paul Prudhomme's blackened Redfish magic
2.5 fl. oz. Pickapappa sauce
2.5 fl. oz. Olive oil
1/4 tsp. Jerk spices
Mix all ingredients well except the mushroom. Pour marinade over mushroom and let them rest over night in the refrigerator.
Black Eye Peas Relish
15 oz. Black eye peas (already cooked)
1.5 ea. Tomato, diced (6x6) medium size
1 fl. oz. Balsamic vinegar
2 tbs. Yellow pepper, diced med.
2 ea. Green onion, chopped
Place all ingredients in a medium size bowl, mix well. Let it rest for 3 hours.
Roasted Garlic Mashed Potato
3.5 lb. Whole Peeled Potatoes, cut in 1/4" slices
6.5 oz. Roasted Garlic (below)
2.5 oz. Margarine
0.5 oz. Coarse Sea Salt
1 pinch White pepper
1.5 cup Water
Place Roasted garlic and sea salt in a mixer and beat on slow speed until garlic is like paste. Add steamed potatoes and keep beating until potatoes are just broken. Add remaining ingredients, increase speed until smooth. "DO NOT OVER WHIP".
Roasted Garlic
6 oz. Garlic
1 tsp. Thyme, dried
0.25 cup Olive Oil
Preheat the oven to 250 degrees F. Place oil, garlic and thyme in a bowl and mix to coat the garlic with the oil. Place the mix of garlic and oil on a sheet pan and spread evenly. Bake for 2 hours.
Boxty Bradan
Raglan Road Restaurant and Pub, Downtown Disney
Yield: 9 generous servings.
1 cup grated raw potatoes
1 cup leftover mashed potatoes
1 cup all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
2 eggs, lightly beaten
About 1/4 cup milk
Butter or oil for frying
Melted butter as needed
18 smoked salmon florets (roll thin slices around your finger and twist)
Salmon sauce:
4 tablespoons crème fraiche (see note)
Freshly chopped chives to taste
1. Place grated raw potato in a clean cloth and twist to remove excess moisture.
2. Combine raw potatoes, mashed potatoes and eggs. Whisk flour, salt and baking powder. Fold into potato mixture. Add enough milk to make a batter.
3. Heat butter or oil in a heavy skillet on medium heat. Drop potato batter by heaping tablespoons into the hot pan. Brown on both sides, 3-4 minutes per side. Lightly brush each boxty with melted butter.
4. To serve, place 2 boxty potatoes on a plate. Top each with a salmon floret. Whisk crème fraiche and chives to a creamy consistency and lightly drizzle over the salmon. Repeat with remaining boxty potatoes and salmon.
Buffalo Chili
Napa Rose Restaurant, California Hotel, Disneyland
This is a dark, smoky chili that proves — contrary to some Texans’ beliefs — that chili can good with beans.
3 lbs. diced (3/8-in.) buffalo prime rib or ground buffalo
1 cup diced onion
California Chili Puree (recipe follows)
1 cup black beans (canned)
1 cup roasted corn kernels
2 cups beef stock (canned)
1 chopped fresh jalapeno (if you like it hot)
1 Tbsp. salt or to taste
5 Tbsp. chopped cilantro
1 Tbsp. fresh lime juice (added just before serving)
1 Tbsp. canola oil
1. Sauté diced onions in 1 Tbsp. canola oil until lightly brown.
2. Add diced buffalo and sauté until brown.
3. Add California Chili Puree, black beans, corn, beef stock and jalapenos (if you like it hot).
4. Simmer on low heat for 11/4 hours or until buffalo is tender. Add salt, cilantro and lime juice to taste. Serve piping hot with corn bread.
California Chili Puree
2 Tbsp. minced garlic
5 dried California chiles or New Mexico chiles
1 cup diced tomatoes (canned)
1 Tbsp. cumin seed
2 Tbsp. coriander seed
4 corn tortilla chips (Mission or Tostidoes)
2 Cups chicken stock
1/2 bunch cilantro stems
1 Tbsp. canola oil
1. Sauté garlic in 1 Tbsp. of canola oil until lightly tan. Add California chilies and sauté for one additional minute.
2. Add diced tomatoes, cumin, coriander, chicken stock, tortilla chips and simmer on low heat for one hour. Add cilantro stems and simmer for another 15 minutes.
3. Transfer to blender and puree until smooth. Chill and reserve — this can be prepared a day or two in advance.
Bushman’s Skillet
Boma, Animal Kingdom Lodge
Yield: 6 servings
6 Potatoes, cut in wedges and blanched[pic][pic]
1 Onion, sliced
½ Red Bell Pepper, sliced
½ Green Bell Pepper, sliced
8 ounces Diced Meat (roast pork, roast beef, roast chicken)
Olive Oil
Salt and Pepper
6 Eggs
In a hot pan, sauté the onions, peppers, and potatoes in olive oil. Season with salt and pepper. When the vegetables are cooked, add the meat and cook for five minutes.
Crack the eggs on top and cover with a lid until the eggs are cooked.
Cape Cod Pasta with Scallops
Liberty Tree Tavern, Magic Kingdom
5 ounces sea scallops
1/8 teaspoon Cajun seasoning
1 tablespoon butter
1/4 cup red bell pepper, cut in 1/4 inch pieces
1/4 cup zucchini, cut in 1/4 inch pieces
1/4 cup mushrooms, cut in 1/4 inch pieces
1/8 cup plum tomatoes, peeled, seeded, diced
1 tablespoon scallions, chopped
1 clove garlic, chopped
1/8 teaspoon white pepper
Pinch salt
1 teaspoon Worcestershire sauce
2 tablespoons Parmesan cheese
6 ounces spinach linguine, cooked, cooled
In a heavy skillet, melt butter. Wash scallops and pat dry on paper towels. Sprinkle with Cajun seasoning and quickly sauté in butter until firm to touch (about 4 minutes). Add vegetables and sauté another 5 minutes. Season with salt, white pepper, Worcestershire sauce, and Parmesan cheese and toss lightly. Stir in cooked spinach linguine and heat only long enough to warm entire mixture. Serve on a warmed dinner plate with additional Parmesan cheese, if desired.
Note: Vegetables will remain crispy and can be sautéed separately ahead of time if a softer vegetable is desired.
Cassoulet
Epcot International Food and Wine Festival, France
Beans:
4 cups dry White Navy Beans
½ lb. fresh Pork Fat
½ tbsp. Salt
½ lb. fresh Pork Rinds, tied in a bundle
1 medium-sized Carrot
1 medium-sized Onion, stuck with
1 Clove
Bouquet Garni: Parsley, sprig of thyme,
½ bay leaf, 3 garlic cloves
Meat:
1¾ lb. Smoked Ham
4 pieces of Duck Confit
Salt & pepper
4 medium-sized Onions, chopped
3 Garlic Cloves, crushed
Bouquet Garni
5 tbsp. thick Tomato Puree
½ lb. uncooked Garlic Sausage
2 tbsp. fresh Bread Crumbs
Beans:
Soak 4 cups white navy beans in cold water for two hours; drain. Place in saucepan with 4 quarts cold water, add pork fat. Heat slowly to boiling point, skim & boil for 5 minutes; drain. Rinse the pan and return the beans & pork fat into it along with 2 quarts of water, salt, pork rinds, carrot, onion and the bouquet garni. Cook over low heat.
The beans should remain whole and be perfectly cooked without being mushy.
Meat:
Place some drippings in a skillet and brown the ham, season with salt & pepper. When the ham is well browned put it in a large skillet containing onion, bouquet garni, and garlic. Add the tomato puree, cover and simmer for 5 minutes. Moisten with some stock from the stock pot.
When the beans are almost cooked remove the vegetables and the bouquet garni and add the ham, onions, garlic sausage, duck confit, and simmer gently for one hour. Remove all the meat from the beans and drain, reserving the rind.
Cut the meat into equal size pieces. Cut the rind into rectangles and layer the rind in an earthenware dish. Add a layer of beans, meats, then beans again; seasoning each layer with pepper. On top of the final layer place pieces of the fat, the remaining rind and some sliced sausage. Sprinkle with breadcrumbs and duck fat.
Cook gently in the oven at 300° for 2 hours. Remove the cover 15 minutes before to brown.
Cheese Pizza
from Gasparilla Grill, Grand Floridian
Yield: 1 large pizza
1 cup warm water (110°F-115°F)
1 tablespoon sugar
1 package active dry yeast (1/4 ounce)
3 tablespoons olive oil
1 teaspoon salt
2 1/2 - 3 cups all-purpose flour
2 cups shredded mozzarella cheese
2 cups shredded provolone cheese
1/4 cup grated parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon dry oregano
1/2 teaspoon dry basil
1 1/2 cups prepared pizza sauce
Stir water, sugar, and yeast together in a large bowl until dissolved. Add olive oil and salt. Stir in 2 cups of the flour until well blended.
Turn the dough out onto a floured surface and knead 5 minutes, adding additional flour as needed to keep the dough from sticking. Let dough rest for 10 minutes.
Preheat oven to 425 degrees.
While dough rests, combine cheeses and spices in a bowl and set aside.
Pat dough onto a 16- to 18-inch pizza pan or baking sheet using fingers dipped in olive oil. (If a large pan is unavailable, divide the dough into two medium-size crusts.)
Top with pizza sauce and cheeses and bake for 12 to 15 minutes or until cheese turns golden brown.
Chicken and Andouille Jambalaya
Disney Institute, Archival
1 3/4 tablespoons Chef Paul Prudhommes Poultry Magic
1 1/2 tablespoons unsalted butter
1/4 pound Andouille sausage (can be bought a gourmet shops) or substitute
smoked turkey sausage, though not the same
1/2 pound boneless chicken, cut into small pieces
2 bay leaves
1/3 cup onions, chopped
1/4 cup celery, chopped
1/4 cup green bell peppers, diced
1 tablespoon garlic, minced
1/4 cup tomato sauce
1/2 cup tomatoes, diced
2 cups chicken stock
1 cup converted rice, uncooked
Melt the butter in a large saucepan over high heat. Add the andouille and cook
until it starts to brown. Add the chicken and continue to cook until chicken
starts to brown. Stir in bay leaves, Poultry Magic, and 1/2 cup of the onions,
celery, and peppers. Add the garlic and cook until vegetables start to get
tender, stirring and scraping bottom of the pan. Stir in tomato sauce and cook
for 2 minutes. Stir in remaining vegetables. Stir in stock and rice, mixing
well.
Bring mixture to a boil, stirring occasionally. Reduce heat and simmer (covered)
over very low heat until rice is tender.
Chicken and Leek Pie
Rose and Crown, Epcot
2 tablespoons Butter
1/3 cup Onion, diced
1/2 cup Celery, cut on bias
1 cup Leeks, whites only, cleaned and diced
1 pound Chicken breast, boneless, cubed
2 tablespoons Flour
1 1/2 cups Chicken stock or broth
1/4 cup Parsley, chopped
2 teaspoons Salt
1/4 teaspoon Pepper
1/4 teaspoon Thyme
Pie crust, enough for a two crust pie
1 Egg, beaten
Melt butter in a large skillet. Add onion, celery and leeks. Sauté until tender (10-15 minutes on medium heat).
Add cubed chicken meat and continue cooking until chicken is tender. Sprinkle with flour and stir well. Add stock, parsley, salt, pepper and thyme. Bring to a boil and cook for 3-5 minutes. Remove from heat and let cool slightly.
Preheat oven to 400º F.
Line a 2 quart casserole dish at least 2" deep with pie crust. Spoon in filling. Top with more crust. Cut hole in top. Brush with egg. Bake 25-30 minutes until crust is golden brown and filling is hot. Allow pie to rest 10 minutes before serving.
Chicken and Sausage with Grilled Polenta
Epcot Food and Wine Festival 2000, Italy
4 – 6 servings
12 oz. skinless chicken breast cut into 1" cubes
12 oz. Italian sausage, cut into 1" pieces
3/4 C. chopped mushrooms
1/3 C. chopped onions
1 C. tomato sauce
1 1/2 T. pinot grigio wine
1/2 t. salt
1/2 t. white pepper
1/2 t. Italian parsley, chopped
1/2 t. olive oil
Sauté onion and mushrooms with a touch of olive oil in a medium pan for 1 minute. Add chicken, sausage, salt and white pepper. Sauté for 2 more minutes. Add wine, tomato sauce and parsley. Sauté 2-3 more minutes. Serve immediately over polenta.
Polenta:
2 1/2 C. water
1/4 t. salt
1/4 C. unsalted butter
1 T. parmesan cheese
2 1/2 C. polenta
Heat water in a saucepan until boiling. Add butter, salt and polenta and reduce heat to medium low. Cook 10 minutes over medium low heat, stirring frequently. Add cheese and mix thoroughly.
Note: for grilled polenta - pour mixture into shallow rectangular dish coated with butter and cool for 1-2 hours in refrigerator until polenta maintains it's shape. Cut polenta into 3/4" rectangular pieces and grill until marked well and heated.
Chicken and Sausage with Refried Bean Salad
Epcot Food and Wine Festival 1996, Brazil
Yield – 8 servings
16 chicken wings
1 teaspoon ground cumin
1 teaspoon garlic, ground
1/2 teaspoon black pepper
1/4 teaspoon salt
16 smoked sausages
1/2 cup diced onion
7 cups refried black beans
1 teaspoon ground cumin
1 teaspoon black pepper
2 tablespoons white vinegar
]2 tablespoons garlic, chopped
To prepare chicken, place wings, cumin, 1 teaspoon garlic, 1/2 teaspoon black pepper and salt in a bowl and mix thoroughly. Be sure wings are fully coated in the spices. Place wings on a sheet pan and cook at 350 F for 25 minutes. To prepare sausage, place on a sheet pan with onion and cook at 350 F for 25 minutes. To prepare beans, mix remaining ingredients in a bowl thoroughly. To serve, place bean salad on top quarter of plate. Place wings to the left, sausage to the right, and onion to the bottom
Chicken and Vegetable Quesadillas
from Wolfgang Puck Cafe, Downtown Disney
Yield: 4 quesadillas
2 boneless, skinless, chicken breast halves, grilled or broiled
Marinade:
1/3 cup olive oil
3 tablespoons lime juice
1 tablespoon chopped jalapeno pepper
1 tablespoon fresh chopped cilantro
1/2 teaspoon salt
Roasted tomato and pepper salsa:
4 Roma tomatoes
1 large red bell pepper
1 poblano chile
2 tablespoons fresh chopped cilantro
2 tablespoons chopped scallion
1 tablespoon olive oil
salt
freshly ground black pepper
8 large flour tortillas (about 8 to 9 inches diameter)
2 cups grated Monterey jack cheese
extra olive oil for oiling skillet
Sour cream and cilantro sprigs for garnish
1. Slice cooked, grilled chicken breasts into thin strips.
2. In a glass bowl combine olive oil, lime juice, jalapeno, cilantro and salt. Add chicken strips, toss to coat thoroughly and cover with plastic wrap. Refrigerate for about 1 hour to marinade.
3. To make salsa: Working with one Roma tomato at a time, hold over open gas flame with a long handled carving fork, turning constantly for about 1 to 2 minutes until skin blackens and peels away from tomato. Repeat with red bell pepper and poblano chili. If you haven’t got a gas cooktop, place Roma tomatoes on broiler tray directly under pre-heated broiler. Turn several times until skins are blackened and peeling. Repeat with red bell pepper and poblano chili.
4. Peel, core, seed and dice tomatoes, red bell pepper and chile and stir together in a medium bowl with cilantro, scallions and 1 tablespoon olive oil. Season to taste with salt and freshly ground black pepper.
5. To assemble quesadillas: With a slotted spoon remove chicken mixture from marinade and place in a clean bowl. Discard excess marinating liquid. Place one tortilla in base of lightly oiled, large, heavy skillet set over medium heat. Sprinkle about 1/4 cup Monterey Jack cheese over surface of tortilla. Top with about one fourth of salsa mixture and marinated chicken mixture. Top with another 1/4 cup cheese and another tortilla. With a flat metal spatula press down firmly on quesadilla in pan to help the cheese to melt and the filling to stick together. Cook for about 1 1/2 to 2 minutes. Carefully flip over entire quesadilla and cook other side, pressing down with spatula for about 1 1/2 to 2 minutes. The tortillas should be golden brown and cheese should be melted. Adjust heat under pan if tortilla is getting too brown. Remove from skillet; keep warm on baking sheet in a low oven. Repeat with remaining tortillas and filling to make 4 quesadillas.
Cut each quesadilla into 4 wedges; arrange on a hot plate (4 wedges for an entree, 1 or 2 wedges for an appetizer). Top each serving with a small dollop of sour cream and a sprig of cilantro.
Chicken Asiago Pasta
from All-Star Resorts
Yield: 4 to 6 servings
2 quarts water
1/2 tsp kosher salt
12 oz. dry penne rigate pasta
1 cup flour
1/4 tsp kosher salt
1/8 tsp freshly ground black pepper
1 lb. boneless skinless chicken breast, pounded and cut into 2 inch strips
2 Tblsp olive oil
3/4 cup sun-dried tomatoes cut into 1/4-inch strips
3/4 cup olive oil
1 Tblsp minced garlic, or to taste
1 3/4 cup fresh baby spinach, lightly packed
2 cups grated Asiago cheese
1 3/4 cups grated Parmesan cheese
Kosher salt and fresh ground black pepper to taste
1. Pour water into 4-quart pot. Bring to boil over medium high heat. Once water is boiling add 1/2 teaspoon of salt. Add pasta. Stir to prevent sticking. Once water comes back to boil, lower heat until water is simmering. Cook 8-10 minutes, stirring occasionally.
2. While pasta cooks, mix flour with 1/4 teaspoon of salt and 1/8 teaspoon of pepper. Dredge chicken in flour mixture.
3. Heat sauté pan over medium high heat. Once pan is hot, add 2 tablespoons of olive oil. Once oil is hot (not smoking), carefully place chicken strips into the pan. Cook 2-3 minutes or until chicken is golden on bottom side. Reduce heat to medium, turn chicken strips over and continue to cook for 5 minutes.
4. While chicken is cooking, mix together sun-dried tomatoes, 3/4 cup olive oil, and the garlic. Add the spinach.
5. Once chicken is cooked, place both the chicken and hot pasta into bowl with sun-dried tomatoes, then add cheeses and toss to mix well. Season to taste with salt and pepper. The heat from the chicken and pasta will melt the cheeses.
Online review: “The pasta was very good, but different from what I was expecting. I was assuming it was made with a creamy sauce, but it was instead olive oil with two cheeses melted over the pasta at the last step. It was still delicious, just not what I was expecting!”
Chicken Caesar Pasta
from Crystal Palace, Magic Kingdom (from )
Serving Size: 1 (?)
1 pound diced chicken breast
2 cups Caesar salad dressing
1/2 pound mushrooms, large diced, portabello
1 pound penne pasta
1 cup Parmesan cheese
2 tablespoons olive oil
1 cup white wine
1 tablespoon red pepper -- small diced
2 teaspoons chopped chives
1 tablespoon minced garlic
1. Cook pasta as directed on the package.
2. Drain.
3. While pasta is cooking, heat oil in a large sauté pan, add chicken and brown, add garlic and cook a few more minutes.
4. Stir in wine and reduce by half.
5. Combine Caesar dressing and heavy cream, set aside.
6. Add pasta to warm mixture and toss with the Caesar salad dressing.
7. Add salt and pepper to taste and garnish with red peppers and chives.
Chicken Caesar Pasta
from Crystal Palace, Magic Kingdom (Version 2 from Chef Jeff Paget)
1 lb penne pasta
1 Tbs. butter
1 1/2 lb skinless, boneless chicken breasts, cut in 1 in. chunks
1/2 tsp. freshly ground black pepper
1/4 tsp. salt
1 small head romaine lettuce, cut crosswise in strips, washed and dried (6 cups)
3/4 cup good quality bottled Caesar dressing
1/2 cup grated Parmesan cheese
1/4 cup red wine vinegar
1 large tomato, chopped
Garnish: Parmesan cheese curls, shaved off a chunk with a vegetable peeler
Directions
1. Cook pasta according to package directions. Drain in a colander.
2. While pasta cooks, melt butter in a large skillet over medium heat. Add chicken, pepper and salt. Cook, stirring occasionally, 5 minutes, or until chicken is cooked through. Remove skillet from heat.
3. Return pasta to pasta cooking pot. Add chicken, half the lettuce, the dressing, cheese and vinegar. Toss to mix and coat. Place in a large serving bowl; sprinkle
Chicken Caesar Salad Pizza
(Planet Hollywood, Downtown Disney)
2 chicken breasts
2 garlic cloves, minced
1/4 cup Parmesan cheese, grated
1 small onion, chopped
1 red bell pepper, chopped
1 cup mozzarella cheese, shredded
Refrigerated pizza dough
1/2 head romaine lettuce, shredded
2 tomatoes, diced
Prepared Caesar salad dressing
Croutons (optional)
Cook chicken and chop into 1-inch pieces. Over medium heat, combine garlic, onion and red bell pepper with 2 tablespoons Caesar salad dressing and cook until vegetables are tender; add chicken pieces and continue cooking for another minute.
Roll out pizza dough to cover pizza stone and create a ridge around the edge. Brush pizza dough lightly with salad dressing. Spread chicken and vegetables on dough. Top with mozzarella and Parmesan cheeses. Bake at 350 degrees for 20 - 25 minutes, or until cheese is bubbly and crust is golden.
While pizza is baking, chop lettuce and tomato and toss with salad dressing to taste. When pizza comes out of oven, place salad on top of pizza and garnish with croutons if desired.
Chicken Jambalaya
from Boatwright's Dining Hall at Disney's Port Orleans Resort
Yield: 5-7 servings.
1 lb. boneless chicken thighs, cut into small pieces
3/4 cup roughly chopped andouille sausage
3 Tblsp oil
1/2 cup diced onion
1/3 cup diced celery
1/3 cup diced green peppers
1/4 tsp cayenne pepper
2 1/2 cups uncooked rice
2 Tblsp Creole or Cajun seasoning
2 Tblsp tomato paste
3 cubes chicken bouillon dissolved in 5 cups hot water
Salt and freshly ground black pepper to taste
1. Add oil to 4-quart saucepan. Cook chicken and sausage in pan just long enough to sear the outside of the meat. Add onion, celery, green peppers, and cayenne pepper to the meat. Cook until onions are translucent.
2. Add rice and Creole or Cajun seasoning to pan, stirring slowly to coat the rice. Add tomato paste and the chicken stock. Stir well.
Chicken Pasta Florentine
Chef Mickey’s, Contemporary Resort
Yield: 4 servings
2 skinless chicken breasts
1 tablespoon chopped garlic
1/3 cup Chablis wine
1/4 cup sherry wine
1/4 cup chicken broth
1 pound fresh spinach
2 cups heavy cream
1 cup Parmesan cheese
1 pound pasta of your choice cooked al dente
Mark the chicken breast on a hot grill, cut into strips. Cook the strips in a sauté pan with a little olive oil on high, salt & pepper to taste. Cook for 5 minutes on each side and reserve. Add chopped garlic, Chablis & sherry. Reduce by 2/3. Add chicken broth and reduce until almost dry. Add 5 oz fresh chopped spinach, salt & pepper to taste. Add the cream; reduce by 2/3 slowly. Add the Parmesan cheese, stir & taste for seasoning. Add the rest of the spinach. Turn off the stove. Put the chicken back in with the pasta and toss. Sprinkle the rest of Parmesan cheese on top.
Chiles en Nogada
San Angel Inn, Epcot
4 servings
Filling
1 LB ground pork meat
1/3 cup onions, diced
2 garlic cloves, chopped
1/2 cup fresh peach, diced
1/3 cup raisins
1/3 cup chopped walnuts
1/3 cup chopped almonds
1/2 TSP. sugar
2 cloves, chopped
1/2 cup tomato sauce
1/4 TBS ground cinnamon
1 TBS vegetable oil
1/4 TSP salt
1/4 TSP ground black pepper
1/2 cup fresh pears, diced
In a frying pan place, one tablespoon of oil. When the oil is hot add the ground pork meat, onions, garlic first and then all the rest of the ingredients and cook for 15 minutes.
Preparation for Chiles
Roast the 8 chiles poblanos in a gas burner, then, peel and remove the burned skin, the seeds and veins of the chiles and rinse them. Proceed to stuff the chiles with the filling prepared before.
Walnut Sauce
2 cups walnuts
2 slices white bread
1 cup Mexican fresh cheese
1 cup sour cream
1 TSP sugar
1/4 TSP ground cinnamon
1/2 TSP salt
3 cups half and half cream
Place all ingredients in a blender and blend until smooth. Pour cold sauce over the chiles.
Chili
Yacht and Beach Club Resort, Disneyworld
3 ½ lbs. Ground Beef
1 Yellow onion, diced small
1 Green Pepper, cleaned, diced small
24 oz. Tomato, crushed, canned
24 oz. Red Kidney Beans, canned
5 TBS. Tomato Paste
1 TBS. Chili Powder
1 tsp. Cumin
1 tsp. Granulated garlic
1 TBS. Worcestershire Sauce
To taste: Salt & Black Pepper
In a large pot cook beef until brown. Drain fat. Add onions and cook for 5 minutes. Add tomato paste, chili powder, cumin, garlic and Worcestershire. Cook for 30 minutes. Add green peppers & kidney beans. Cook for 20 minutes. Add salt & pepper to taste.
Chorizo and Chicken Quesadilla
Epcot Food & Wine Festival, Mexico
1 one Flour Tortilla (4")
1 ounce shredded Monterrey Jack Cheese
½ ounce Chorizo (Mexican Sausage)
2 ounces Chicken Fajita Strips
Making the Chorizo
First peel the chorizo covered skin, cut thin pieces, place chorizo onto a hot pan until is it is cooked and drain grease.
Making the Chicken Fajita Filling:
First marinate the chicken breast with lime juice, garlic, salt, pepper, oil, jalapeno pepper and cilantro. After marinated, cook on both sides on the grill. Cut chicken into fine strips.
Assembling the Quesadilla con Pollo and Chorizo:
Place the flour tortilla on a hot grill, top tortilla with the chorizo, chicken strips and cheese. When the tortilla is soft, fold over and press down to heat both sides until the cheese is melted inside.
Cold Sesame Noodles
China, Epcot Food and Wine Festival
Serves 4
4 ounces Egg Noodles
4 ounces Napa Cabbage (shredded)
4 ounces Red Peppers (shredded)
4 ounces Snow Peas (shredded)
Sauce:
2 ounces Peanut Butter
2 ounces Sesame paste
1 ounce Vegetable Oil
1 ounce Chicken Base (mixed with ½ cup water)
1 ounce Fresh Ginger Juice
1 ounce White Vinegar
1 ounce White Sugar
1 ounce Soy Sauce
½ ounce Garlic (chopped)
Salt and Pepper to taste
Boil egg noodles until soft. Drain and leave in the refrigerator to cool. Mix all the sauce ingredients together until well blended. When ready to serve, top egg noodle with shredded vegetables and then top with sauce.
Combinacion Cozumel
San Angel Inn, Epcot
Yield – 4 servings
Salsa Ranchera
1 Ib. Tomatillos (remove outer shell 1 ½ lb. Tomatoes
½ oz. Garlic 4 oz. Chorizo (cooked & chopped)
1 ½ oz. Flour 2 oz. Cilantro (chopped)
4 oz. Diced Spanish onions 4 oz. Olive Oil
2 oz. Chile Chipotle (chopped) 0.7 oz. Salt
¼ tsp. Black pepper ½ tsp. Sugar
24 oz. Water
Beef Tenderloin:
4-6 oz. Beef Tenderloins
4 – Corn Tortillas
On a hot grill proceed to roast the garlic, tomatillos and tomatoes. Then remove and place in blender together with the water, salt, black pepper and sugar.
In a medium stock pot add olive oil, when oil is hot add flour, diced onions, chipotle pepper, chorizo and the “salsa” from the blender. Bring to a boil, then reduce heat. Cook until salsa thickens.
Place beef tenderloins on a hot grill and cook to desire tenderness, then remove from stove. Take corn tortillas and dip them quickly in hot oil, then remove (this is done to soften tortillas)
Place one corn tortilla on a plate.
Place the beef tenderloin on top of the tortilla and cover with the salsa.
Method of Preparation:
Shrimps:
12 – 16 shrimps
3 – 4 shrimps per plate (or as many as desired)
Marinate the Shrimp with the chile chipotle, 1 garlic clove, black pepper and salt.
In a saucepan place 1 tsp. of oil and sauté shrimp.
Mashed Potatoes:
4 large potatoes - Cleaned, Boiled & Mashed
1 large Poblano pepper - Boil to remove skin & dice (clean and remove seeds)
Combine potatoes & diced poblano pepper.
Add small amount of butter, milk & salt.
Vegetables:
Clean vegetables
Slice chayote, red peppers & onions
Place on grill to roast.
Count Down Chicken Fusilli
Redd Rockett's Pizza Port – Disneyland
Serves 4-6 people.
5 oz. Alfredo sauce mix (dry mix, such as Knorr)
1 C. heavy cream
1 C. low fat milk
1 C. water
2 oz. grated Parmesan cheese
1 oz. sun-dried tomato crumbles (reconstituted)
3 oz. Pesto sauce (prepared sauce)
2 lb. dry fusilli pasta
1 lb. sliced smoked chicken breast
Prepare the Alfredo sauce, according to package directions, using the cream, milk and water in place of any liquid the mix calls for. Mix in pesto sauce.
Cook pasta until al dente. Drain well. Place in serving bowl, top with chicken, sauce, grated cheese and tomatoes. Mix and serve.
Couscous K'dra with Chick Peas and Raisins
The Restaurant Marrakesh, EPCOT
1 roasting chicken, cut into pieces, about 1/4 pound each
salt
1/2 cup butter
Bouillon:
1/4 pound chick peas, soaked over night, drained
4 tbsp. olive oil
4 Spanish onions, peeled and quartered
1/2 tsp each of powdered saffron, cinnamon and sweet red pepper.
1/4 tsp hot red pepper
Salt and freshly ground black pepper
5 cups couscous
Vegetables:
8 carrots, scraped
8 turnips, scraped
8 zucchini, scraped
16 strips (broiled or barbequed) red pepper (or canned pimento)
1 cup yellow raisins, washed and drained
1 cup black raisins, washed and drained
4 tbsp chopped flat leaf Italian parsley
4 tbsp chopped fresh green cilantro (coriander)
Rub chicken pieces with salt, rinse well and pat dry.
Place prepared chicken in bottom of a couscoussier or steamer.
Add all the bouillon ingredients with salt and freshly ground pepper to
taste.
Add 5 cups water to cover and bring to a boil.
Skim off any impurities, reduce heat to a simmer, then cover and simmer
gently for 15 minutes.
To prepare couscous, place couscous grains in a large bowl, cover with cold water, then drain immediately. Stir once with a fork and let the grains rest for 15 minutes or until they begin to swell.
Work grains lightly with fingers to separate them, then, dribbling the grains through your fingers, turn half of the grains into a cheesecloth-lined steamer or top of a couscoussier.
Place this over boiling seasoned water or bouillon and the meat and vegetables grain is to accompany. When steam rises through the grains add the remainder. Steam couscous uncovered for 30 minutes. after you have added the second amount, occasionally drawing a fork through the grains to separate them and ensure that they do not stick together in lumps. Remove steamer from the heat, and turn the couscous onto a large flat dish. Sprinkle with a little lightly salted water and separate grains with your fingers. Take a small amount of butter and mix it into the couscous, rubbing grains between hands with a lightning movement to allow air to get at it to remove any lumps. Grains should be light, fluffy and separate. Keep warm until serving.
Add carrots, turnips, zucchini, pepper strips and raisins to the bouillon. Stir in chopped parsley and coriander. Put couscous back into the top of couscoussier or steamer and replace over the simmering bouillon. Continue to simmer for another 20 to 30 minutes, or until chicken and vegetables are tender.
To serve couscous, heap steamed couscous in an even ring around the outside of a large heated serving platter. Arrange cooked chicken or lamb pieces and vegetables in the center. Then spoon over chick peas and raisins as much of the bouillon as you wish. Serve the remaining bouillon separately.
Creamy Chick Pea & Bacon Pie
Epcot Food and Wine Festival, Chile & Argentina
Serves 4 to 6
2 cups Dried Chick Peas
3 cups Cold Water
Salt & Pepper
2 1/1 Tblsp. Butter
1 cup Onion, finely chopped
2 ea. Garlic Cloves, minced
1 ea. Serrano or Jalapeno Pepper, seeded and chopped
1 tsp. Cumin
6 oz. Smoked Bacon
1/2 cup Heavy Cream
1 ea. Large Egg
Soak peas overnight. Drain. Put in a pot and add water and salt. Bring to a boil, skim off foam. Cook until tender. Approximately 1 1/2 hours.
Sauté onion, garlic, chili, cumin, salt and pepper in butter until tender. Remove half of the peas and juice and in a blender, process until smooth. Pour back into the remaining chickpeas. Stir in the onion mixture thickens.
Line a pie pan with sliced bacon. Pour pea mixture over top. Cover with remaining bacon.
Bake at 375 degree for 30 minutes. Serve Immediately.
Creole Bell Peppers with Shrimp and Mirliton Stuffing
House of Blues at Downtown Disney
Yield: 6 servings.
6 green bell peppers, cut in half and seeded
1 tablespoon olive oil
Stuffing:
1 pound (50-60 count) shrimp
4 mirlitons (chayote squash), seeded, diced
1 roasted eggplant, peeled, chopped
1/2 cup sliced mushrooms
1/2 of a large yellow onion, diced
1/2 of a red bell pepper, diced
1 green bell pepper, diced
1/4 cup chopped celery
2 tablespoons chopped garlic
1 cup clam juice
4 ounces white wine
2 tablespoons butter
1/2 teaspoon salt
1 teaspoon Cajun seasoning
1 cup bread crumbs
1 tablespoon olive oil
Green chili sauce:
1/2 pound tomatillos, peeled
1 medium tomato, cored
2 jalapenos, stemmed, seeded
1/2 of a large yellow onion, roughly chopped
2 garlic cloves, chopped
1. For green chili sauce, combine ingredients in saucepan. Bring to boil and let simmer until tomato and tomatillos break up. Puree in blender.
2. For stuffing, blanch mirlitons in lightly salted water until soft and tender, about 20 minutes. Sauté onions, peppers, celery, mushrooms, garlic and mirlitons with the butter until translucent. Mix in seasonings. Add wine and clam juice; bring to boil. Add eggplant, bring back to boil, then simmer until eggplant becomes mushy. Add shrimp. Simmer until shrimp are cooked through. Remove from heat and stir in bread crumbs.
3. To assemble, blanch the green bell peppers in lightly salted water 2 minutes; cool. Add 1/2 cup of stuffing to each pepper half. Spread oil in baking dish, and fill with stuffed peppers. Bake in 350 F oven 20 minutes (internal temperature should reach 155 F).
Cuban Snapper Hash
This is a recipe developed by Mike Bersell during his guest chef appearance on the Disney Magic Cruise Line and was featured in the first Disney Master Chefs cruise series.
Yield- 6 portions
1- 6 ounce loaf Cuban Bread, crust removed
1/2 cup Coconut Milk
4 fresh Snapper filets, 4 to 5 ounces each
1 medium Red Onion, chopped
2 Tablespoons fresh Chopped Parsley
1/4 teaspoon Nutmeg
Juice of 1 Lime
Salt and Pepper to taste
1 dash Tabasco sauce
1 cup Virgin Olive Oil
3 Hard Boiled Eggs, chopped
1/4 cup Creme Fraiche
fresh Cilantro sprigs
1/2 cup Mango Poppy Vinaigrette
Dice Cuban bread into 1/4" cubes. Soak in coconut milk and set aside.
Place Red Snapper filets in a large skillet and cover with salted water. Bring to a boil, reduce heat, and simmer until fish flakes easily. Transfer to a shallow pan, let cool. When fish is cool enough to handle, flake it and combine in a large bowl with the onion, chopped parsley, salt and pepper, nutmeg, lime juice, Tabasco, and bread mixture. Mix well. For service, heat the olive oil in a large skillet over medium heat. Add the fish mixture and cook until all the oil is absorbed and the onion is tender, 3 to 4 minutes. Fold in the hard boiled eggs, cook for 1 more minute and serve.
To assemble- place a 2 inch ring mold in center of warm plate. Spoon hash into mold. Remove mold and squeeze a dollop of creme fraiche on top of timbale. Arrange a Blue Corn Cracker at an angle. Place one more dollop of creme fraiche on top of cracker and garnish with sprig of fresh cilantro.
Accent around hash with Mango Poppy Vinaigrette.
Chef's Tip- This recipe calls for fresh snapper. Don't think you can get away with using frozen, or leftover fish, it won't be the same. The same goes for the olive oil. It needs to be high quality virgin olive oil.
Mango Poppy Vinaigrette
Yield: 6 servings
1 Mango, peeled and seeded
4 Tbl. fresh Orange Juice
4 teaspoon Lemon Juice
1 teaspoon Champagne Vinegar
1/2 teaspoon Salt
1/4 teaspoon Poppy Seeds
5 Tablespoons Olive oil
1 Tablespoon Hazelnut Oil
1 tb Parsley, finely chopped
Put the mango, orange juice, lemon juice and vinegar in a blender with the salt, and poppy seeds. Puree well until the mango is completely liquid, about 3 to 4 minutes. Slowly add the oils, then the herbs. Taste, and adjust any of the ingredients if necessary. Strain finished dressing through a fine screen strainer. The dressing should be fresh and sparkly.
Dan Dan Noodles
Epcot Food and Wine Festival '03, China
Yield: 4 Servings
8 ounces Dan Dan noodles (lo mein noodles)
1 TB chopped green onion
Sauce
1 tsp. peanut butter
1/2 tsp. sesame paste
1/4 tsp. sesame oil
1 tsp. soy sauce
1 tsp. white vinegar
white sugar to taste
fresh ginger juice to taste
1/4 tsp. minced garlic
1/2 cube chicken bouillon
1 tsp. chili oil
1 tsp. Szechuan peppercorn oil
Cook Dan Dan noodles in hot water until soft. Drain, cool and refrigerate. Mix all sauce ingredients together until blended. Set aside. When ready to serve, top cold Dan Dan noodles with sauce. Garnish with green onion pieces.
Farfalle Primavera
Portobello Yacht Club at Downtown Disney
8 oz. farfalle pasta
2 oz. snow peas
2 oz. asparagus (sliced)
5 oz. heavy cream
2 oz. Grana or Parmnigiana-Reggiano Cheese
1 oz. butter
1 oz. diced tomatoes
Freshly grated Parmesan cheese
Salt and pepper to taste
In a large saucepan of boiling salted water cook the pasta for 8 to 10 minutes, or until it is al dente, and drain it well. In a medium heavy saucepan, heat the butter until melted, add the snow peas and asparagus and cook for one minute. Add cream, cheese and pasta and simmer until sauce thickens and mixture is combined well. Finish with a sprinkle of salt and pepper and Parmesan cheese to taste. Serve garnished with tomatoes.
Fazzoletti all'anatra
From the kitchens of the Walt Disney World Swan and Dolphin Hotel 2006
12 Each Fazzoletti Pasta
6 Oz Duck Sauce
1 Pinch Tomato Fillet
1 Pinch Caramelized Red Onion (Sauté and Chill)
4 Each Shaved Parmesan Cheese
1 Pinch Parsley
1 Tbsp. Butter
Bring a pot of water to boil (salted). Add fazzoletti and cook until al dente. Cool in refrigerator. Heat duck sauce and place in bottom of bowl. Sauté the pasta in a small amount of butter with the onion and tomato. Add parsley to finish. Gently place the pasta on top of the sauce.
Presentation: Garnish with Parmesan Cheese. Serve.
Fettuccini del Palio
Palio Restaurant at WDW Swan and Dolphin Resorts. This restaurant is now closed.
Serves 1
5 Oz. Fettuccini Pasta
2 Tbs. Sun-dried Tomato
4 Fl. Oz. Alfredo Sauce
2 Oz. Broccolini
1 Oz. Parmesan Cheese
1 Tbs. Butter
Salt (To Taste)
White Pepper (To Taste)
Bring a pot of water to boil (salted). Add fettuccini. Cook until al dente (2 minutes). Remove from water and cool in refrigerator. In the same pot of water, cook Broccolini until bright green. Drain and cool in refrigerator. Cut Broccolini into 1" long pieces and set aside. Cut sun-dried tomatoes into thin slivers (like matchsticks) and set aside. Toss the vegetables in a sauté pan with the cream sauce and heat. Add the fettuccini and the Parmesan cheese. Adjust the seasoning with salt and white pepper.
On a plate, place the Fettuccini del Palio mix in the center. Serve.
Fettuccini with Lobster and Crab
From the kitchens of the Walt Disney World Swan and Dolphin Hotel 2005
½ Lb. Fettuccini Pasta
2 Oz. Crabmeat
3 Oz. Small Diced Lobster Meat
1 Tsp. Olive Oil
1 Tsp. Unsalted Butter
1 Tsp. Chopped Garlic
1 Tsp. Chopped Basil
1 Tsp. Chopped Oregano
1 Tsp. Chopped Green Onions
2 Oz. White Wine
4 Oz. Heavy Cream
1 Oz. Parmesan Cheese
Salt and Pepper (to taste)
Method for the Seafood:
In a sauté pan, cook lobster with olive oil and butter. Add garlic, then white wine and all fresh herbs. Add the crabmeat followed by the cream. Reduce heat and add parmesan cheese.
Method for the Pasta:
In a medium pot, heat water until boiling. Add pasta and cook for 7 to 9 minutes, until done. Drain and mix in seafood.
Garnish and serve.
Fettuccini With Prosciutto and Peas
Spoodles Café, Boardwalk
1/2 pound uncooked fettuccini noodles
2 tablespoons unsalted butter
2 tablespoons finely chopped shallots
1/4 cup white wine
1 cup heavy cream
1/2 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano, divided
1/4 pound julienned prosciutto ham
3/4 cup sweet peas
Dash kosher salt
Dash freshly cracked black pepper
Cook pasta according to directions on the box. Chill in ice water. Drain thoroughly and set aside until ready to use.
Place a medium-size sauté pan over medium heat. When pan is hot, add unsalted butter to pan to melt. When butter is liquid and hot, add shallots and sauté for 1 minute or until shallots begin to brown.
Deglaze the pan with white wine and let reduce in volume by half. Add heavy cream and let simmer 1 minute. Reduce heat to low and add the 1/2 cup Parmigiano-Reggiano, stirring until the cheese melts. Add salt and pepper. Add the prosciutto and peas to the pan.
When mixture is hot, add cooked pasta to the pan and toss until all ingredients are well-combined. Pour onto platter and top with 2 tablespoons Parmigiano-Reggiano and additional black pepper.
Fettuccine Wolf-Fredo
from Wolfgang Puck Cafe, Downtown Disney
Serves: 2
Parmesan cream sauce:
1 cup dry white wine
1/4 cup chopped shallots
1 teaspoon whole white peppercorns
1 small sprig thyme
1 cup chicken stock
1 1/2 cups heavy cream
3/4 cup grated Parmesan cheese
1/2 teaspoon fresh chopped thyme leaves
1/2 teaspoon fresh chopped oregano
salt and freshly ground white pepper
8 ounces fettuccine pasta, fresh or dried
2 tablespoons olive oil
1 teaspoon minced garlic
1/4 cup finely diced pancetta
1/2 teaspoon fresh chopped thyme leaves
1/2 teaspoon fresh chopped oregano
1/4 cup chicken stock
1 tablespoon freshly chopped parsley
pinch crushed red pepper flakes
Salt
2 boneless, skinless chicken breast halves, grilled or broiled
Thyme or oregano sprigs for garnish
1. First, make the Parmesan cream. In a medium saucepan over medium heat, combine white wine, shallots, peppercorns and thyme. Cook about 7 to 8 minutes or until mixture is dry.
2. Add chicken stock; continue to cook until liquid reduces by half. Add heavy cream and cook for about 2 minutes more or until sauce is slightly thickened. Strain sauce through a fine mesh wire sieve.
3. Pour strained sauce into a blender. Add grated Parmesan cheese, thyme and oregano; blend until smooth. Strain one more time through fine mesh wire sieve. Season to taste with salt and freshly ground white pepper.
4. Bring a large pot of salted water to a boil; cook fettuccine until al dente. (Time will vary depending on whether you use fresh or dried pasta.)
5. Meanwhile, in a large skillet, over medium-high heat, heat olive oil. Add garlic and cook for about 1 minute. Add pancetta, thyme and oregano and cook for about 2 minutes more. Stir in chicken broth and deglaze pan. Stir in prepared Parmesan cream. Cook only until heated through. Remove 1/2 cup sauce and set aside; keep warm.
6.When fettuccine is cooked, drain and add to sauce in skillet together with chopped parsley and crushed red pepper flakes. Stir to mix thoroughly. Season to taste with salt, if necessary.
7. Slice cooked, grilled chicken breasts on the diagonal.
Twirl or mound coated fettuccine onto two hot plates. Fan out slices of chicken on top of pasta. Drizzle with reserved 1/2 cup of sauce. Garnish each plate with a thyme or oregano sprig.
Four Cheese Pizza - mozzarella, fontina, goat, and parmesan cheeses, tomatoes, basil with pesto sauce
Wolfgang Puck Café, Downtown Disney
Prep Time: 2 hours 55 minutes
Cook Time: 12 minutes
Yield: 1 (10-inch) or 2 (8-inch) pizza
For the pizza dough:
1 package active dry or fresh yeast
1 teaspoon honey
1 cup warm water, 105 to 115 degrees F
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoons extra-virgin olive oil, plus additional for brushing
For the pizza:
12 ounces (1/2 recipe) pizza dough
2 tablespoons pesto, recipe follows
2 tablespoons oven-dried tomatoes, recipe follows, cut into thin slices
3/4 cup shredded or grated mozzarella, about 3 ounces
3/4 cup grated Fontina
2 Roma tomatoes, ends trimmed and cut into 12 slices
2 ounces goat cheese, crumbled
1 teaspoon chopped fresh oregano leaves
1 teaspoon chopped fresh thyme leaves
2 tablespoons freshly grated Parmesan
6 to 8 large fresh basil leaves, cut into chiffonade
For the Pizza Dough: In a small bowl, dissolve the yeast and honey in 1/4-cup warm water.
In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. The pizza dough can also be made in a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball.
Turn the dough out onto a clean work surface and knead by hand for 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. When ready, the dough will stretch as it is lightly pulled.
Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 15 to 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
Yield: Makes 4 (8-inch) pizzas
For the Pizza: Place a pizza stone on the middle rack of the oven and preheat the oven to 500 degrees F.
To prepare each pizza, dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough. Press down on the center, spreading the dough into an 8-inch or 10-inch rounds, with the outer border a little thicker than the inner circle. If you find this difficult to do, use a small rolling pin to roll out the dough. Brush lightly with pesto and scatter the oven-dried tomatoes evenly around the inner circle of the pizza.
Sprinkle the mozzarella and Fontina, arrange the slices of the Roma tomatoes, and then sprinkle with the goat cheese, oregano, thyme, and finally the Parmesan. Bake on the pizza stone until the pizza crust is nicely browned, about 10 to 12 minutes.
When the pizza is removed from the oven, transfer to a cutting board and garnish with the chiffonade of basil leaves, cut the pizza into slices, and serve immediately.
Yield: 1 (10-inch) or 2 (8-inch) pizzas; 3 to 4 servings
Oven-Dried Tomatoes:
2 pounds Roma tomatoes, about 12 medium-sized tomatoes
1/2 cup extra-virgin olive oil, plus additional as needed
1 teaspoon minced fresh thyme leaves
6 garlic cloves, crushed
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon sugar
Preheat the over to 250 degrees F.
In a pot of boiling water, blanch tomatoes. Drain and refresh in ice water. Drain. Peel, core, cut into quarters, and remove seeds.
Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down. Drizzle generously with olive oil. Sprinkle with thyme and garlic. In a small bowl, combine salt, pepper and sugar, and sprinkle evenly over the tomatoes.
Bake until the tomatoes begin to shrivel, about 1 hour. When the tomatoes are cool enough to handle, transfer to a container. Pour olive oil over and cover the container. Refrigerate and use as needed.
Yield: Makes 1 1/4 cups
Pesto:
12 medium fresh basil leaves, washed, dried, and coarsely chopped
3 medium garlic cloves, coarsely chopped
2 tablespoons pine nuts, lightly toasted
Pinch salt
3 tablespoons extra-virgin olive oil
In a mortar and pestle, pound the basil, garlic, nuts and salt until thoroughly mashed. Add the oil, a few drops at a time, until you have a smooth paste.
Pesto can also be made in a blender. Pour in the oil first, then the garlic, nuts, and finally the basil leaves. Blend on low to a smooth paste. Season with the kosher salt.
Yield: Scant 1/4 cup
Gnocchi al Gorgonzola
From the kitchens of the Walt Disney World Swan and Dolphin Hotel 2003
Serves 4
Gnocchi:
1 ½ Lb. Whole Russet Potatoes
8 Oz. All Purpose Flour + ¼ Cup for Bench Flour
1 Whole Egg
½ Tsp. Nutmeg
Salt and White Pepper to Taste
2 Gallons Water, Heavily Salted (should taste like the ocean)
2 Gallons Cold Water, Heavily Salted
Gorgonzola Cheese Sauce:
1 Medium White Onion (cut in half and sliced very thin)
½ Stick Sweet (un-salted) Butter
6 Oz. Slightly Crumbled Gorgonzola Cheese
10 – 12 Oz. Heavy Cream
Kosher Salt
Cayenne Pepper
Gnocchi Dough:
1. Place 1-½ lbs. of whole potatoes in cold, salted water.
2. Place on high heat, bring to a boil and cook potatoes until very soft.
3. Remove potatoes from water and discard water.
4. Start 2 gallons of boiling water to be ready for the gnocchi when needed.
5. Let potatoes cool until you can just handle them. Remove peel by hand and place potatoes in ricer.
6. Carefully mix the riced potatoes (by hand) with 8 oz. flour, 1 whole egg, ½ tsp. nutmeg, salt and white pepper, until it forms a smooth dough. (Add flour as needed).
7. Lightly flour a worktable, roll dough into a “stick” about the thickness of a thumb.
8. Cut this “stick” into 1 inch segments and stand up like little barrels.
9. Push down on the “barrels” with the back of a flour-dusted fork to form an oval shaped gnocchi with small grooves.
10. Set gnocchi aside.
Gorgonzola Cheese Sauce:
1. Melt sweet, un-salted butter in a large sauté pan over medium heat.
2. Add onions and season with a bit of salt.
3. Cook onions slowly, stirring occasionally until they begin to brown.
4. Once onions are caramelized (golden) add 10 oz. of cream and bring to a simmer.
5. Simmer for 5 minutes to reduce and thicken.
6. Add crumbled gorgonzola and take pan off of the heat. Stir until cheese is incorporated. Keep the pan on a warm spot.
Assembly:
1. Add two tablespoons of olive oil to the boiling salt water.
2. Place gnocchi in boiling water. When gnocchi floats and water comes back to a slight boil (approximately 2 minutes), remove gnocchi.
3. Drain gnocchi of excess water and place in gorgonzola cheese sauce.
4. Place pan of gnocchi and cheese sauce back on medium heat.
5. Bring to a simmer. Adjust sauce consistency by adding more cream if too thick or more gorgonzola if too thin.
6. Season with salt and cayenne pepper to taste (dish should not be spicy, merely seasoned).
7. Place in large bowl and serve garnished with fresh basil or chives.
Goofy's Goofy Vegetable Lasagna
Chef Mickey's, Disney's Contemporary Resort (this is the version sent by the Disney Chefs and is slightly diffeent than in Delicious Disney)
Yield: 12
3 tablespoons minced fresh garlic
2 tablespoons cilantro pesto
1 tablespoon sun dried tomato pesto
1 teaspoon vegetable base
¼ cup olive oil
1 teaspoon kosher salt
1/8 teaspoon black pepper
2 cups sliced zucchini
1 cup diced tomatoes
1 medium – sized green pepper, cleaned, seeded and julienne
1 medium – sized red pepper, cleaned, seeded and julienne
½ cup chopped frozen spinach
¼ cup ricotta cheese
2 Tbsp. heavy cream
2 tablespoons parmesan cheese
4 cups grated provolone cheese
4 cups grated mozzarella cheese
3 chipotle pepper tortillas
Place garlic, pesto’s, vegetable base, olive oil, salt and pepper in a large bowl. Mix together and add all vegetables toss together until well incorporated. Set aside.
Take the ricotta cheese, heavy cream, and parmesan cheese in a large bowl mix well. Add the provolone and mozzarella cheeses. Toss well until your creamy cheese mixture coats the grated cheeses. Set aside.
In a 12” round casserole baking dish spray the bottom with cooking spray. Place one off the tortilla shells in bottom of dish. Measure out 2 cups of cheese mixture spread evenly across tortilla. Next take 2 cups of the vegetable mixture and spread evenly across. Take the second tortilla lay atop the vegetables and repeat the same process with the cheeses and the vegetables. Last take the final tortilla position on top and take the last two remaining cups of cheese spread evenly across the top. Wrap the lasagna by taking parchment paper and then cover over with foil sealing tightly.
Place in a 350* oven for 35 minutes. Remove foil and parchment paper and brown for an addition 10 minutes. ( total cooking time is 45 minutes )
Remove from oven, let sit for 15 minutes, cut like a pie into 12 portions.
Chef’s suggestions: try topping off with your favorite salsa
Dec. ’07 – very rich and cheesy. Tastes very good. Make sure vegetables are tender. We ended up with a lot leftover and it was eventually thrown out.
Grilled Chicken Pasta
from Whispering Canyon Cafe, Wilderness Lodge
Serves: 4 to 6
1 cup White wine
1/2 tablespoon minced thyme
1/2 tablespoon minced garlic
2 tablespoons finely diced shallots
2 cups heavy cream
1 cup boursin cheese (1 ½ packages)
2 poblano peppers
2 tablespoons olive oil, plus extra for rubbing on poblano peppers
1 pound boneless chicken breasts
Blackened seasoning of your choice
1 each: carrot, yellow squash, and zucchini, cut into 1/4 inch slices
2 cups chopped broccoli
1 small red onion, thinly sliced
1 red pepper, julienned
1 pound farfalle (bow-tie) pasta, cooked
Grated pecorino romano cheese
Combine the white wine, thyme, garlic and shallots in a saucepan over medium heat. Bring to the boil, the reduce heat and simmer until quantity is reduced by half, about 15 minutes. Add the cream and boursin cheese and return to a boil. Reduce heat and simmer for 8 minutes. Season with salt and pepper. Strain and set aside.
Rub the poblano peppers with olive oil and season with salt and pepper. Place them on a baking sheet and broil on all sides until they are blackened. (Watch carefully, they cook quickly.) Run the peppers under cold water, then peel, remove seeds, and dice. Set aside.
Dust the chicken with the blackened seasoning. Heat 1 tablespoon of the olive oil in a pan and sauté the chicken until done. Cut into strips and set aside.
Heat the other tablespoon of olive oil in a large pan over medium heat. Add the remaining vegetables and toss until cooked but still firm. Mix in the poblano peppers, cream sauce, and chicken. Cook until the sauce is hot and the vegetables are tender. Serve over a bed of farfalle pasta. Sprinkle on romano cheese.
Cooks Note: July ’07 – the sauce is delicious. I’d used 2 pieces of banana squash for the “yellow” squash and would add some salt to the veggies. There’s a lot of topping but that’s OK because it tasted better with lots. My wine was reduced in 5”.
Grilled Chicken Pizza
from California Grill, Contemporary Resort (another source says this is from Artist’s Point)
1 lb Pizza dough, divided into four pieces (make sure it’s thawed)
1 lb boneless chicken pieces (grill to add smoky flavor)
1/2 cup chopped Red pepper - sautéed in olive oil and set aside
1/2 cup chopped Onion - sautéed in olive oil and set aside.
1/4 cup Chives
8 oz shredded Mozzarella cheese
Olive oil
Prepare the charcoals for grilling with the coals glowing hot. Roll each piece of dough out to approximately 1/8-inch thick. Brush lightly with olive oil on both sides. Place directly on the grill grate. Checking with a spatula, grill until the bottom is golden brown and the top starts to bubble (about 5 minutes). Using 2 spatulas, turn dough over. Top evenly with mozzarella, chicken, sautéed peppers, & onions and chives. Place lid on grill for approximately 6 minutes, or until the bottom is golden brown and cheese is melted.
Cooks Note – July ’07 - made one large pizza according to package instructions with a roll of frozen dough. I baked it in the oven for eight minutes, and then added the toppings and baked for 11 more minutes. The topping mix is good and the pizza tasted very good.
Grilled Portobello Mushrooms and Polenta
Palo Restaurant, Disney Cruise Line
Yield 6 Servings
Polenta
2 cups milk
¾ cup finely ground cornmeal
2 tablespoons mascarpone cheese
2 tablespoons grated Parmesan cheese
1 tablespoon finely chopped, mixed, fresh herbs (such as rosemary, thyme, and marjoram)
Salt, to taste
Freshly ground black pepper, to taste
1. Heat milk to a simmer in a pan.
2. Gradually whisk in the cornmeal, and cook over medium heat, stirring, until liquid is absorbed and the consistency is quite thick, about 15 to 20 minutes.
3. Turn off the heat and add the mascarpone, Parmesan cheese, and chopped herbs.
4. Add salt and pepper to taste. Cover and keep in a warm place.
Make-ahead tip: Polenta can be made ahead up to 48 hours in advance and stored in the refrigerator. Gently rewarm over the stove just prior to serving or place in a Crock-Pot on low for 2-4 hours to reheat.
Shallot Sauce
3 portobello mushrooms, stems only (caps will be grilled)
2 cups water
1 cup white wine
2 cups shallots, peeled and finely chopped
1 teaspoon finely chopped garlic
2 tablespoons butter or olive oil
1 cup balsamic vinegar (1 tablespoon used in sauce, remaining reduced for Grilled Mushroom Caps)
1 tablespoon cornstarch, mixed with 2 tablespoons water
2 cups heavy cream
Salt, and freshly ground black pepper, to taste
Parmesan cheese, shaved (for garnish)
1. Wash the mushrooms and take off the stems. Set caps aside for grilling.
2. Bring the water to boiling with ½ cup of the white wine in a small saucepan. Add mushroom stems, reduce heat, and simmer for about 10 minutes.
3. In a separate small saucepan, over medium heat, cook the shallots and garlic in butter until soft in consistency.
4. Strain the liquid from the mushrooms and add to the shallot mixture.
5. Add the rest of the wine and 1 tablespoon of the balsamic vinegar.
6. Add the cornstarch mixture. Cook about 5 minutes. Stir in the cream.
7. Add salt and pepper to taste. Keep the sauce warmed on the side.
Make-ahead Tip: Sauce can be made up to 48 hours in advance and stored in the refrigerator. To reheat, bring to simmer on a stove top, or microwave on high approximately 2 minutes or until hot.
Grilled Mushroom Caps
1. Cut Portobello mushrooms caps in half and season with salt and pepper. Brush with olive oil and grill on both sides over medium-high heat until tender.
2. While mushrooms are grilling, cook remaining balsamic vinegar in a small saucepan for about 5 minutes, until it thickens enough to coat the back of a spoon.
Make-ahead Tip: Mushroom Caps can be made up to 24 hours in advance and stored in the refrigerator. To reheat, rewarm in 300 degree oven for approximately 15-20 minutes or until heated through. Mushrooms will be darker if made ahead of serving.
To serve:
1. Place a scoop of Polenta in the center of each plate.
2. Place a mushroom cap on top. (Mushroom caps can be thickly sliced instead of being served whole.)
3. Ladle Shallot Sauce over the Grilled Mushrooms and Polenta, then garnish with freshly shaved Parmesan cheese and a drizzle of the balsamic vinegar reduction.
Grilled Shrimp and Seared Scallop Pasta
Disney Magic & Disney Wonder, Disney Cruise Line (also in Delicious Disney)
Serves 4
8 ounces linguine
2 cups favorite spaghetti sauce
2 garlic cloves, thinly sliced
5 tablespoons butter, divided
2 cups fresh spinach
Coarse salt and freshly ground white pepper
12 large shrimp, peeled and deveined
12 large scallops
Quick linguine according to package directions; drain and mix with spaghetti sauce. Keep warm.
In a large skillet, sauté garlic and 2 tablespoons butter until golden; add spinach and cook until wilted. Season with salt and pepper, and set aside.
Heat remaining 3 tablespoons butter in a skillet over medium-high heat; add shrimp and scallops, and cook about 3 minutes, or until shrimp turn pink and scallops are white, turning once.
Top pasta with cooked spinach, and serve with shrimp and scallops arranged around the pasta.
Inari Sushi
Epcot International Food and Wine Festival, Japan
4 Servings
10 pieces thin deep-fried Tofu,
each 3 inch square
6 cups cooked Rice (cooked rice is
mixed with sushi vinegar)
4 oz. Sweet-Vinegared Ginger
1 tbs. White Sesame Seeds (roasted)
For simmering tofu:
12/3 cup Bonito stock
3½ tbs. Sugar
5 tsp. Sake
3 tbs. Dark soy sauce
Sushi Vinegar
½ cup rice vinegar
5½ tbs. sugar
1½ tbs. salt
Boil the thin deep-fried tofu for three minutes to remove any excess oil. Drain well. Combine the tofu and bonito stock, cover with a drop-lid, and bring to a boil over high heat. Reduce the heat to low and simmer for five minutes. Add the sugar and sake and simmer for five more minutes. Add the soy sauce and simmer for a final five minutes. Remove from heat and let the tofu soak in the liquid.
Drain the tofu and cut each square into two triangles or cut 2 squares. Open each triangle along the cut edge to make a small pouch.
Take a portion of rice mixed with sesame seeds and form into a loose ball. Stuff into the pouch, then fold the edges of the pouch over the rice.
Arrange on plates and serve garnished with well-drained sweet vinegared ginger.
Jalapeno Shrimp Corn Dogs
Napa Rose Restaurant, Disney's Grand Californian , Andrew Sutton, Executive Chef
Corn dogs:
2 pounds raw shrimp, peeled and de-veined (sizing is not important)
4 Jalapenos minced finely
4 tablespoons chopped cilantro
2 tablespoons minced garlic
1 lime juiced and zested
thick wooden skewers (the kind that are used for caramel apples)
1 teaspoon kosher salt
Buttermilk corn batter:
2 cups yellow corn meal
1 cup all purpose flour
3 tablespoons granulated sugar
1 1/2 tablespoons baking powder
1 tablespoon chopped cilantro
1 tablespoon Kosher salt
2 1/2 cups buttermilk
whole eggs
Preparation: Corn dogs
Mix shrimp with all ingredients and grind them through a large holed grinder die (you could also use a food processor or hand chop them). With a damp hand, form the ground shrimp into 16 equal sized balls. Insert a wooden skewer into the middle of each shrimp ball and form the ground shrimp into a round shape similar to a hot dog. Place shrimp dogs on a cookie sheet and freeze. Once frozen, place them into a sealed freezer bag and store until you are read to serve.
Buttermilk corn batter:
Place all dry ingredients into a large mixing bowl and mix thoroughly. Add all of the other ingredients and mix until smooth. Mixture should look like a thick corn bread batter. You may need to adjust consistency with a touch more buttermilk.
To serve: Dip frozen shrimp dogs into a buttermilk corn meal batter and fry in hot oil @ 340* for approximately 8-10 minutes. Fry a few dogs at a time and place them on a cookie sheet once they are golden brown. Once all shrimp dogs are done warm them in a 350* oven for 5 minutes and serve piping hot with the mustard of your choice. I prefer a red bell pepper citrus mustard.
Chef's notes: This is one of best items I have eaten in a long, long time. The crew and myself were playing around with the idea of the ultimate tailgating appetizer. Once we tried this Jalapeno shrimp corn dog we knew we had success. I have perfected the recipe for the home. These shrimp dogs can be made with ease and well in advance, making them great for kids, a fun appetizer or entrée or something special when a couple folks stop over to watch the game!
Jambalaya
Blue Bayou, Chef Ricky Hidalgo, Downtown Disney
(There are 4 parts to making this!)
Part 1: Jambalaya Sauce Ingredients
3 oz. Margarine
1 Cup Yellow Onion diced
1 Cup Green Bell Pepper
1.5 oz. Chicken Base
1 1/4 Cup Tomato Paste
1/8 tsp. White Pepper
1 tsp. Tabasco Sauce
1 tsp. Oregano, dried
1 tsp. Basil, dried
2 tsp. Garlic, fine chopped
1 Cup Celery, diced
6 Cups Water, hot
4 Cups Tomatoes, diced
1 tsp. Salt
1 tbsp. Cayenne Pepper
1 tsp. Thyme
1. In a saucepan melt down the margarine. Add the onion, celery and bell pepper, cook for 4 minutes.
2. Add bay leaf, garlic, oregano, thyme and basil.
3. Cook for 2 minutes and stir constantly.
4. Add water, chicken base, Tabasco, salt, cayenne and white pepper.
5. Bring to a boil and simmer for about 15 minutes.
Part 2: Cajun Seasoning Ingredients
1 tsp. Salt
1 tbsp. Chili Powder
1 tsp. Cayenne Pepper
1 tbsp. Gumbo File
1 tsp. Cumin
1 tsp. Thyme
1/2 tbs. Mustard Ground
1 tsp. White Pepper
1 tbsp. Paprika
1 tsp. Garlic Granulated
1 tbsp. Oregano, dried
Place all items in a bowl and mix well.
Part 3: Cajun Rice Ingredients
2 oz. Margarine
2 oz. Yellow Onions
2 tbsp. Cajun Spices
2 tbsp. Cajun Seasoning
2 oz. Green Bell Pepper
1 lb. Rice, Long Grain
3 Cups Water
1. In a thick pan, melt down the margarine, add peppers and onions and cook for 4 minutes.
2. Add rice and cook for 2 minutes, stirring constantly. Add Canjun Rice Seasonings and cook for another minute.
3. Add hot water and bring to a boil, reduce heat to a low simmering, cover and let the rice absorb all the liquid, about 20 minutes.
Part 4: Jambalaya Ingredients
4 tbsp. Salad Oil
2 tsp. Garlic, Fine Chopped
2 oz. Yellow Bell Pepper, diced
8 oz. Shrimp (Raw, small sized)
1 1/2 Cups Jambalaya Sauce
14 oz. Chicken Chunks
2 oz. Red Bell Pepper, diced
2 tsp. Garlic, Fine Chopped
5 oz. Andouille Sausages, sliced in Bias
1. In a hot skillet, add the oil. When the oil is hot, add the chunks of chicken, spread out the chicken on the pat to get a nice brown color. Cook it for about 3 minutes on one side and turn them over and cook for another 3 minutes.
2. Add bell pepper, cook for another 2 minutes. Add shrimp garlic and sausages, cook mixture for 3 minutes or until shrimp are almost cooked all the way through, add the sauce and cook for another 3 minutes.
Jambalaya
from House of Blues, Downtown Disney
Yield: 1 serving.
Creole jambalaya sauce - Makes 3 1/3 quarts
1 1/3 ounce vegetable oil
5 ounces diced smoked tasso ham
5 ounces quartered andouille sausage
12 1/2 ounces diced celery
12 1/2 ounces diced onion
8 1/3 ounces diced green bell pepper
2 tablespoons House of Blues Louisiana Spice
1 tablespoon minced garlic
4 1/2 cups diced canned tomatoes
Generous 3/4 cup tomato sauce
2 bay leaves
Generous 3/4 cup water
4 1/2 ounces chopped green onions
2 teaspoons chicken base
Jambalaya:
1 ounce butter
1 teaspoon Louisiana Spice
3 ounces chicken breast, cut into bite-sized pieces
10 ounces of Creole jambalaya sauce
10 ounces cooked white rice
2 roasted chicken drummettes
3 ounces (50-60 count) medium shrimp
2 ounces andouille, cut in half lengthwise, grilled
2 teaspoons chopped parsley
1 Scotch bonnet
2 roasted green onions
1. For sauce, heat oil in a pan. Sauté tasso and andouille. Add onion, celery, peppers, garlic, stirring occasionally. Sauté 15 minutes. Add Louisiana Spice. Mix tomatoes, tomato sauce, bay leaves. Add to pan.
Cook 10-15 minutes, stirring occasionally. Add green onions, water, chicken base. Cook 45 minutes on low heat. Refrigerate until ready to use. Sauce is best when made a day in advance.
Before serving, pick out and discard bay leaves.
2. For jambalaya, heat butter in sauté pan. Season chicken and shrimp with Louisiana Spice. Sauté in butter on medium high 2 minutes. Add 10 ounces of jambalaya sauce, rice and mix for one minute. Spoon mixture into serving bowl. Garnish with roasted onions and drummettes and grilled andouille. Position Scotch bonnet pepper in center and dust with Louisiana Spice and parsley.
Katie Coyote's Grilled Chicken Pasta
Whispering Canyon Cafe, Wilderness Lodge
Yield 4 servings
1 tablespoon Olive Oil
Boursin Cream Sauce, see below
Roasted Poblano Peppers, see below
Blackened Chicken Breast, see below
Mixed Vegetables, see below
Penne Pasta, prepared as directed on the box
1. In a sauté pan, add 1 tablespon Olive Oil and pre-heat the pan.
2. Add the Chicken and sauté for 5 minutes.
3. Add the Mixed Vegetables, diced Poblano Peppers, and Boursin Cream Sauce. Add Salt and Pepper to taste.
4. Serve over a bed of cooked Pasta.
5. Top with grated Romano Cheese.
Boursin Cream Sauce
1 Cup White Wine
2 Cups Heavy Cream
2 tablespoons Shallots, finely diced
1 Cup Boursin Cheese
1/2 tablespoon Thyme, fresh
1/2 tablespoon Garlic, fresh, chopped
To Taste Salt and Pepper
1. In a stockpot, add White Wine, chopped Thyme, chopped Garlic, and Shallots and reduce by half.
2. Add Heavy Cream and Boursin Cheese and bring to a boil, then turn down to low heat for about 8 minutes.
3. Season with Salt and Pepper to taste.
4. Strain and set aside.
Roasted Poblano Pepper
1/2 tablespoon Olive Oil
To Taste Salt and Pepper
2 Each Poblano Peppers
1. In a small bowl, add the Olive Oil, Salt, and Pepper, and toss the Poblano Peppers in the mixture to coat.
2. If you have a gas-top stove, place your Poblano Peppers right on top of the burner. Roast the Poblano Peppers on all sides until they are blackened.
3. If you do not have a gas-top stove, you can put them on a baking
sheet in the oven under the broiler, but be sure to keep an eye on them so they do not burn. Broil Poblano Peppers on all sides until they are blackened.
4. Under cold water, peel and de-seed the Peppers and dice. Set aside.
Blackened Chicken Breast
2 - 8 ounce Chicken Breasts
To Taste Blackening Seasoning of your choice
1 tablespoon Olive Oil
1. Season both sides of the Chicken Breasts with the Blackening Seasoning.
2. Add the Olive oil to a sauté pan and sauté both sides of the
Chicken Breasts until done, then cut into very thin strips (julienned.) Set aside.
Mixed Vegetables
1 Each Carrot, sliced
1 Each Red Onion, sliced
1 Each Squash, sliced
1 Each Zucchini, sliced
1 Each Broccoli, chopped
1 Each Red Pepper, sliced very thin (julienned)
1. Combine all the vegetables together and set aside.
Keen Eye for the Shepherds Pie
Raglan Road Pub and Restaurant (Chef Kevin Dundon)
Yield: 4 mini shepherd's pies
1 shallot
1 teaspoon caster sugar
1 pound potatoes, well scrubbed
1 1/4 Tbsp olive oil
1 small onion, finely chopped
1 small leek, finely chopped
1 small carrot, finely chopped
1 garlic clove, crushed
8 ounces lean minced lamb
1 1/4 Tbsp tomato purée
1/4 stick (1 oz) butter
2 tsp herb oil (recipe below)
salt and freshly ground black pepper
fresh thyme leaves, to garnish
Preheat the oven to 350°F. Cut the shallot in half and then cut into thin slices lengthways, leaving the root intact. Arrange the slices on a non-stick baking sheet and sprinkle with the caster sugar. Bake for 5 minutes until lightly golden caramelized. Remove from the heat and leave to cool completely.
Cover the potatoes with cold water in a pan and add a pinch of salt. Bring to a boil, then simmer for 15 to 20 minutes or until completely tender when pierced with the tip of a sharp knife. Drain in a colander and peel the potatoes while they are still hot.
Meanwhile, heat the olive oil in a pan. Add the onions, leeks, carrot and garlic and sauté for 3 - 4 minutes until just beginning to soften but not color. Stir the minced lamb into the pan and cook for 3 - 3 minutes until browned., breaking up any lumps with the back of a wooden spoon. Stir in the tomato purée and cook gently for another 10 minutes until completely tender. Season to taste and keep warm or reheat as needed.
Push the cooked peeled potatoes through a potato ricer or a sieve, using a spatula. Quickly heat the milk in a pan. Beat the butter into the warm mashed potato and then add enough milk to make a smooth but firm puree. Season to taste.
To serve, spoon than mince mixture into 2 1/2 inch ring moulds set on warmed serving plates. Carefully remove the molds. Using two dessert spoons, shape the potato purée into quenelles and arrange 4 on top of each serving (or use a piping bag). Top with the caramelized shallot slices and drizzle and around the herb oil. Garnish with thyme leaves.
Herb Oil
4 ounces fresh basil sprigs
2/3 cup olive oil
Pick the leaves from the basil and then blanch them in a large pan of boiling water for 1 minute. Drain in a sieve and then rinse under cold running water to prevent them from cooking any further. Squeeze off any excess water and then tip on to kitchen paper and pat dry.
Place the blanched basil leaves into a food processor with the olive oil and process to a very fine purée, scraping down the sides of the container once or twice. Pass the purée through the sieve set over a jug or bowl, pressing down with the back of a ladle or wooden spoon until all of the liquid has gone through the sieve. Pour the herb oil into a squeezy bottle and leave to settle for at least 30 minutes to clear before using as required. Store in a cool place.
Kulebiak
Epcot Food and Wine Festival - Poland
Dough:
1/4 envelope active dry yeast
1/2 C. warm water
1 1/2 t. sugar
4 C. all purpose flour
1 1/2 C. milk, warm
2 T. butter
1/4 t. salt
1/8 t. nutmeg
4 eggs, slightly beaten
1 egg white, beaten
Filling:
3 cups Cremini mushrooms, diced
2 lb. sauerkraut, drained
2 T. butter
2 large Spanish onions, diced
3 eggs, hard-boiled, chopped
Kosher salt to taste
Black pepper, to taste
For dough:
Activate yeast with warm water and sugar for 15 minutes. Combine remaining ingredients, in mixer on low speed using dough hook, with the yeast mixture. Beat for 7-10 minutes. The dough should be off the sides of the bowl (if still tacky, add another 1/4 C. flour).
Place dough in an oiled bowl, cover and allow to double in size. Punch dough down on a floured table and roll out to 1/4" thickness. Fill dough with filling and roll, pinching the ends. Egg wash the top and vent dough with fork piercings. Bake at 350 degrees F for 45 minutes.
Note: Allow to cool slightly and slice.
For filling:
Sauté onions in the butter until transparent, then add mushrooms. Cook until mushrooms are soft. Add sauerkraut and cook until hot, season with salt and pepper. Remove from heat and cool. When cool, add the eggs.
Lasagna
from Tony's Town Square, Magic Kingdom
1 tablespoon Olive oil
1 lb Ground beef
1 cup Onion, finely chopped
1 clove Garlic, finely chopped
1 teaspoon Salt
1/4 teaspoon Italian seasoning
1/2 teaspoon Oregano leaves
1/4 teaspoon Thyme
1/2 teaspoon Spanish paprika
2 cup Tomato puree
1/2 lb Lasagna noodles
2 quarts Water
1 tablespoon Olive oil
Salt to taste
1 1/2 cups Ricotta cheese
1 large Egg
Tabasco sauce to taste
3/4 teaspoon Salt
For final assembly-
3 oz Mozzarella cheese, sliced
3 tablespoons Grated parmesan cheese
1 cup Grated mozzarella cheese
Heat olive oil in saucepan. Crumble in ground beef and sauté until beef is browned. Drain off excess fat. Add onion, garlic, salt, Italian seasoning, oregano, thyme, paprika and tomato puree, mix well.
Continue cooking for 5 minutes. Set aside. |
Cook lasagna noodles in boiling water with olive oil and salt, about 9 minutes. Drain and let cool. Set aside.
Combine ricotta cheese, egg, Tabasco sauce, and salt in blender or with electric mixer. Mix well at medium speed.
In a 13x9" casserole spread a thin layer of meat sauce on bottom with one layer of cooked lasagna noodles over meat sauce. Next, a layer of sliced mozzarella and on top of that add 1/3 of the meat sauce, then 1/2 of the ricotta mixture. Continue to layer until all ingredients are used. Top with grated parmesan cheese.
Bake at 350°F for 40-45 minutes.
Linguini alle Vongole
Palio, Walt Disney World Swan 2001 (Palio has now been closed)
Serves 4
1/8 Lb. Bacon, Diced
1/8 Lb. Pancetta, Diced
3 Cloves Garlic, Minced
½ Cup White Wine
1 ½ Cups Canned Tomato Puree
½ Cup Bottled Clam Juice
1 ½ Cups Canned Baby Clams
1/3 Cup Flat Leaf Parsley, Chopped
¼ Tsp. Dried Red Pepper Flake
¾ Lb. Linguine
On low heat begin to cook the bacon and pancetta until crisp. Drain the fat reserving 2 tablespoons. Add fat to the pan with the bacon and pancetta, add garlic and cook for 1 minute. Add wine and cook for 30 seconds. Add tomato puree and clam juice and cook for 10 minutes. Add the clams, parsley and pepper flakes. Cook for 30 seconds. Toss with cooked and drained linguini.
Linguini Fra Diavolo
Mama Melrose - Disney-MGM Studios
1 cup linguini
4 each mussels
1/4 cup squid rings
3/4 tsp garlic, minced
2 tbsp olive oil
1/4 cup Cioppino broth (recipe below)
4 each clams, scrubbed
6 each shrimp, peeled & deveined
1/2 cup tomato basil sauce
1/8 tsp crushed red pepper
2 tbsp clam juice
Kosher salt and ground black pepper to taste
In sauté pan, sauté the clams and mussels with the garlic in the olive oil, until the shells open. Deglaze the pan with the Cioppino broth. Bring to a simmer, add the shrimp and squid rings. Just as the shrimp and squid are cooked, add the remaining ingredients. Season with salt and pepper.
Cioppino Broth
1 qt lobster sauce
1 cup marinara (recipe below)
1/8 oz olive oil
1/8 oz Tabasco sauce
1/2 cup Chablis
3/4 oz chopped garlic
3/4 oz basil leaves
To taste- Kosher salt and white pepper
Sauté garlic in olive oil. Deglaze with white wine. Add stock and marinara. Simmer 15-25 minutes. Add Tabasco, and basil. Salt and pepper to taste.
Marinara Sauce
1/2 lb Onions -Diced
2-3/8 oz Garlic-Minced
2-7/8 lbs Tomato- Crushed
1-7/8 lbs Tomato- Diced
3 tbsp Olive Oil
4 oz Tomato Juice
1-1/3 Basil, Chopped Frozen
1/4 oz Oregano, Dry
1/4 oz Kosher Salt
1-1/4 oz Sugar
1/4 oz Black Pepper, Ground
2-1/2 oz Tomato Paste
Roast garlic in olive oil, stirring until garlic has nutty roasted aroma. Add onions, and sauté until onions become transparent. Add all other ingredients. Bring to a boil. Cook over medium heat for at least 1.5 hours, stirring regularly so you don't scorch the sauce. Serve or chill immediately.
Linguine Vongole
Il Mulino New York Trattoria, Walt Disney World Swan 2007
12 Each Clams, Little Neck or Manila
5 Oz. Linguine Pasta
2 Each Sliced Garlic Clove
1 Pinch Red Crushed Pepper
¼ Cup White Wine
1 Pinch Chopped Parsley
1 Tbsp. Olive Oil
1 Tbsp. Extra Virgin Olive Oil
¼ Cup Fish Stock or Clam Juice
Method of Preparation For Clams:
Make sure to rinse the clams well, they may have excess sand and dirt. On medium heat, sauté the garlic. Add the chili flakes, clams, white wine and fish stock. Cover the pan with a lid and let the clams open. Once ready, remove from the heat and set aside.
Method of Preparation For Linguine:
In a boiling pot with salted water, cook the pasta. Once ready, drain the pasta and toss it with the clams and sauce. Add chopped parsley and the extra virgin olive oil.
Presentation: Place the linguine in the center of the plate. Place the clams around the linguine. Top off with a sprig of parsley. Serve.
Linguini with Chicken Bolognese
Wolfgang Puck’s Express Menu, Downtown Disney (from his own web site)
Serves 4-6
5 tablespoons olive oil
2 pounds coarsely ground chicken, preferably dark meat, or, 2 pounds of coarsely ground beef
Kosher salt and freshly ground black pepper
1 medium white onion, (about 2 cups), trimmed and cut into small dice
2 medium carrots, (about 1 cup), trimmed, peeled, and cut into small dice
1 medium celery stalk, trimmed and cut into small dice
4 or 5 garlic cloves, cut into small dice
2 tablespoons tomato paste
1 1/2 cups dry white wine
2 1/2 pounds Roma tomatoes, peeled, seeded, and chopped fine
3 cups chicken stock, heated (See separate recipe)
Pinch or minced fresh oregano leaves
Pinch minced fresh thyme leaves
6 or 7 chopped fresh basil leaves
Pinch red pepper flakes, or to taste
2 pounds linguini, cooked al dente
1. In a 10 or 12-inch sauté pan, heat 3 tablespoons of the olive oil. Sauté the ground chicken or beef until lightly browned, breaking up the pieces as they cook. Season lightly with salt and pepper. Remove the chicken or beef with a slotted spoon and drain in a colander. Set aside until needed.
2. In the same sauté pan, heat the remaining 2 tablespoons of olive oil. Over medium heat, sauté the onion, carrots and celery until they just start to color, 6 to 8 minutes. Do not brown. Add the garlic, stir in the tomato paste, and cook a few minutes longer.
3. Deglaze the pan with the wine and cook, stirring occasionally, until almost all the liquid has evaporated. Add the tomatoes, cook for 2 or 3 minutes, then pour in the stock and reserved chicken and season with the oregano, thyme, and a little salt and pepper. Cook until the sauce has thickened slightly, about 30 minutes. If the sauce has thickened too much or you prefer a thinner sauce, add a little more stock. Stir in the chopped basil and the red pepper flakes and adjust the seasoning, to taste.
Serve over pasta.
Sept. 07 - I made the sauce with beef and red wine. This is a very tasty sauce.
Linguine with Prosciutto and Mascarpone
from Spoodles, BoardWalk
Probably 4 servings
1 1/2 cups mascarpone cheese
1 egg yolk
1/2 tsp. ground nutmeg
3 tbsp. olive oil
4 vine-ripened tomatoes, cored and halved
Kosher salt and fresh cracked black pepper
1 lb. dried linguine pasta
12 tbsp. unsalted butter
3 oz. thin-sliced prosciutto, cut into small strips
12 sage leaves
1 tbsp. parsley, chopped
Combine the mascarpone, egg yolk and nutmeg; set aside.
Heat a large sauté pan until it is very hot, then add olive oil and tomatoes cut-side down. Sear tomatoes over high heat for 5 minutes or until brown, season with salt and pepper and set aside.
Bring 2 gallons of water with 3 tablespoons of salt to boil. Add pasta, and cook according to brand instructions. Drain, reserving 1/2 cup of the cooking water, and place pasta in a warm serving bowl.
In a saucepan, cook the butter, prosciutto and sage over medium heat until the butter becomes brown. Add the butter mixture to the pasta with the mascarpone and reserved pasta water.
Garnish with the seared tomatoes and the parsley.
Linguini with Tomato, Basil, and Garlic
Wolfgang Puck Express, Downtown Disney
Serves 4
Tomato Base:
2 tablespoons extra-virgin olive oil
1 tablespoon chopped garlic
2 teaspoons chopped shallots
4 cups tomato concasse (made with 2 pounds whole tomatoes)
1 tablespoon sugar or honey, optional
1 teaspoon kosher salt
2 teaspoons tomato paste
1 teaspoon chopped fresh thyme leaves
Sauce:
1/4 cup extra-virgin olive oil
5 ounces Double-Blanched Garlic, sliced (see separate recipe)
2 cups tomato concasse (made with 1 pound whole tomatoes)
2 cups Tomato Base
1/4 cup chopped fresh basil leaves
1/4 teaspoon kosher salt
12 ounces fresh or store-bought linguine
1/4 cup chopped fresh flat leaf parsley leaves
Sprigs of fresh basil leaves, for garnish
Freshly grated Parmesan cheese
Make a Tomato Base: In a 12-inch skillet, over medium high heat, heat the olive oil. Sauté the garlic and shallots just until they start to color. Add the 4 cups of tomato concasse, sugar, if necessary, and salt and cook over medium heat until reduced by half, stirring occasionally. Stir in the tomato paste and chopped thyme and set aside.
2. Bring a large stockpot of salted water to a boil.
3. Make the sauce: In a clean 12-inch skillet or sauté pan over medium high heat, heat the olive oil. Sauté the garlic, stirring often, until it is lightly golden in color, about 2 minutes.
4. Remove the skillet from the heat and stir in the 2 cups of tomato concasse, the reserved 2 cups of Tomato Base, the 1/4 cup chopped basil, and the salt. Return the skillet to the heat and simmer over medium-high heat until some of the moisture from the tomatoes evaporates, 3 to 4 minutes.
5. When ready to serve, add pasta to the pot of boiling water and cook until it is al dente, about 1 minute for fresh pasta (cook packaged pasta according to the directions on the box). Drain the pasta and add it to the sauce with the chopped fresh parsley. Gently stir to heat through and coat the pasta with sauce. To serve, divide the pasta and sauce evenly, twirl with kitchen tongs or a fork and place on 4 large, warm plates or bowls. Garnish with basil sprigs and grated Parmesan cheese.
Double Blanched Garlic
Garlic
Kosher salt
1. Have a bowl of ice water ready.
2. Remove the ends of the desired number of garlic cloves. In a small saucepan, pour in enough water to cover the garlic. Salt lightly and bring to a boil. Carefully drop the whole cloves into the water and blanch for 30 seconds.
3. Remove the cloves with a slotted spoon and immediately plunge into the ice water to stop the cooking process.
4. Repeat the process, again cooling the garlic by plunging it into the ice water. Drain the garlic and dry it well. The peels should slip off easily. Cut the garlic into slices and use as needed.
Notes: Tomato base can be made in large quantities and frozen up for to 3 months to be used to improve sauces made with tomatoes. This recipe makes about 2 cups.
2. Tomato concasse is nothing more than peeled, seeded, and chopped tomatoes. To peel, remove the core of the tomato, score the bottom with an X, and carefully slide into a pan of simmering water to cover. When the skin just begins to peel away (which could take as little as 10 seconds, depending upon the ripeness of the tomato), remove the tomato with a slotted spoon and immediately refresh it in iced water. Peel away the outer skin, cut the tomato in half across the middle, and squeeze each half to remove the seeds. Then, coarsely chop the tomato with a heavy knife.
Lobster, Corn and Mascarpone Lasagna with a Summer Corn Sauce
Napa Rose Restaurant, Disney's Grand Californian, Andrew Sutton, Executive Chef
Serves 6
6 ramekins, stainless steel tubs or small Pyrex pan, 8x8.
Lobster Filling
Creamed Corn
2 lb. fresh tomato pasta sheet
Corn sauce
Lobster Filling
1lb. lobster meat or 2 one-pound lobsters, steamed and cleaned.
1/2 C blanched leeks (blanch in water till tender, chill and reserve)
1/2 C blanched English peas (blanch in water till tender, chill and reserve)
1/2 C quarter-inch diced tomatoes
1/4 C basil
2 tsp. lemon zest
1/2 C mascarpone
3 TB parmesan
1/2 C heavy cream
1.5 TB salt
.5 TB pepper
Creamed Corn
1 1/2 C grated corn
1 C corn kernels
1/2 C onion
1 C cream
2 TB butter
1 TB salt
Corn Sauce
1/4 C leek white, sliced thinly
1/4 C fresh fennel bulb, minced
1 1/2 C Creamed Corn from above
2/3 C chicken stock
1/4 C cream
4 TB butter
1/2 tsp. lemon juice
Preparation: Lobster Filling
Place mascarpone, parmesan, cream and lemon zest in a mixing bowl and whisk all items together until they are smooth. Add diced tomatoes, lobster, peas, leeks and basil to the cream mixture and fold items together. Season with salt and pepper to taste and set aside ready to build lasagna.
Creamed Corn
Grate corncobs until you have 1 1/2 cups of grated corn. Place the grated corn in a greased cast-iron skillet. Add all other ingredients to the pan. Place the skillet in a 350-degree oven and bake the mixture for 15 to 18 minutes. Chill half and use the other half for the corn sauce.
Lasagna
This can be done in a Pyrex pan, ramekins or a stainless steel ring mold.
Pasta: Bring water to a boil in a large pan that will hold the fresh pasta. Blanch pasta sheet by sheet in the hot boiling water for 3 minutes. Remove the fresh pasta to ice water and cool. Continue until all sheets have been cooked. Once all sheets have been cooked, remove them from the ice water, dry them with a lint-free towel and cut them to the size of the mold that you have.
Butter the molds and layer lasagna by placing a sheet of pasta down first. Add a thin layer of Creamed Corn. Add a layer of pasta and then a layer of the lobster filling. Top with pasta. Repeat this layering until you get to the desired height. Cover with plastic wrap, then with foil. Bake for 25 minutes at 350 degrees or, if in a stainless tube, wrap tube with plastic and cook in a steamer for 25 minutes. Serve hot.
Corn Sauce
In a small saucepot, sauté leeks and fennel in a small amount of butter over medium heat until they are translucent, about 10 minutes. Add chicken stock and cream, and simmer over low heat for another 10 minutes.
Place mixture in a blender and very carefully puree mixture until very smooth but a sauce in consistency. While pureeing, add butter to the mix. Season with salt, pepper and a dash of lemon juice and strain if necessary to make sure sauce is velvety smooth. Hold the sauce hot until you are ready to use. This sauce is quick and easy but difficult to reheat without breaking.
Notes: This is a fun, elegant appetizer or can be served as a main course. The lasagna should be made a day in advance. That way, it is easy to just heat and serve the day of the event. When I entertain, I like having time with my guests. This item would pair very nicely with a chardonnay, sauvignon blanc or even champagne.
Macaroni & Cheese
Jiko, Animal Kingdom Lodge
Yield 10 servings
Mornay Sauce
1/4 pound butter (another version calls for ¼ cup)
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.
Note: This macaroni and cheese is paired with Jiko's Oak-Grilled Filet Mignon and Red Wine Sauce. For the Red Wine Sauce recipe, go to sauces. This sauce is not very thick at Jiko so watch for that when making.
Maize & Sweet Potato Tamales
Jiko - The Cooking Place , Animal Kingdom Lodge
Serves 8
Maize for Tamales
9 ounces maize or masa flour
3 cups whole milk
16 ounces water
1 cup Cheese mix (Kraft Italian cheeses works)
1/4 cup whole butter
1/8 cup white truffle oil
To taste kosher salt
To taste fresh ground black pepper
Bring the liquids to a boil in a stainless steel sauce pan. Add maize and mix well. Add cheese and mix well. Add butter and mix well. Season with kosher salt and fresh ground black pepper. Add truffle oil and fold in the mix. Blend the entire mix in a bar blender until smooth. Pour into a small pan and let the mix chill down. When ready to continue, cut the maize into 1 inch by 2 inch squares.
Sweet Potatoes for Tamales
1/2 pound peeled sweet potatoes
Drizzle white truffle oil
To taste kosher salt
To taste fresh ground black pepper
Boil sweet potatoes until soft and then drain the water out. Mash the potatoes with a whisk and fold in the white truffle oil. Adjust seasoning with kosher salt and fresh ground black pepper
Maize and Sweet Potato Tamales
1 each recipe for Maize
1 each recipe for sweet potatoes
16 each corn husks, shaped like a boat, tied at both ends
1 cup crumbled goat cheese
1/2 cup herb butter (butter mixed with chopped herbs)
Take the little corn husk boats and lay them out on the kitchen table. Lay one piece of the Maize in the center of the corn husk. Place a small amount of herb butter, or regular butter if you do not have the herb butter, right on top of the Maize. Place a large dinner spoon full of the truffled sweet potatoes on top of the butter. Sprinkle the crumbled goat cheese on top of the sweet potatoes. Place the tamales on a cookie sheet tray. In a pre-heated oven at 400 degree Fahrenheit, warm up the tamales until they are hot in the center and the goat cheese has become golden brown. Remove form oven and serve immediately.
Mardi Gras Paella
from California Food and Wine Weekend, Disneyland (Chef Sean Layne)
4-6 servings
6 cups chicken stock
¼ teaspoon saffron threads
½ cup dry white wine
3 ounces olive oil
1 pound chicken breast, cut into 1 inch pieces
¼ pound Andouille sausage, cut in half lengthwise and then cut into ¼ inch slices
¼ pound Tasso ham, cut into ½ inch cubes
1 each zucchini, cut in half lengthwise and then cut into ¼ inch slices
6 each scallions, sliced into ½ inch pieces
8 each mushrooms, quartered
½ cup peas, frozen
1 each red bell pepper, seeded and diced
1 each carrot, peeled and shredded (using a mandolin or cheese grater)
2 each tomatoes, seeded and diced
5 each garlic cloves, chopped
3 cups Arborio rice
2 tablespoons parsley, chopped
Salt and white pepper to taste
1. Combine the chicken stock, saffron threads and dry white wine in a saucepan and bring to a boil.
2. Heat the olive oil in a wide paella pan (or large rondeau) set over two burners. Add the chicken pieces and cook until lightly browned all over, about 2-3 minutes. Add the Andouille sausage and Tasso ham and lightly sauté. Add in all of the vegetables, except the tomatoes and garlic, and sauté until vegetables are tender. Season with salt and pepper.
3. Stir in tomatoes, garlic and sauté briefly y to release the aromas. Add the rice, toss to coat it with the vegetables, and stir in the parsley.
4. Preheat oven to 350° F.
5. Add the hot broth to the pan. Boil for 5 to 10 minutes, or until some of the liquid reduces (paella should have just enough liquid to cook rice, but not be soupy). Adjust seasonings.
6. Transfer pan to the oven and cook, uncovered, for 10 to 12 minutes, or until rice is almost cooked and most of the liquid is absorbed.
7. Remove paella from oven, cover loosely, and let sit for 5 minutes before serving.
Marrakesh Combo (Brochette of Chicken, Brochette of Kefta)
Epcot International Food and Wine Festival, Morocco
4 servings
Brochette of Chicken (marinated chicken breast grilled on a skewer)
1.5 pounds Chicken Breast, cut in one inch cubes
½ bunch Fresh Parsley, finely chopped
1 tsp. Fresh Garlic, minced
½ tsp. Cumin
Salt & White Pepper to taste
¾ cup Soybean Oil
2 drops Yellow Food Coloring
4 each Eight Inch Skewer Sticks
Mix all ingredients well. On each skewer stick, put 3 oz. of chicken. Cook over a bed of hot coals on a barbecue grill or broil in oven until tender, about 5 minutes.
Tagine of Kefta (Meatballs in Shermula Sauce)
12 oz. Ground Beef
1 medium Onion, finely chopped
½ bunch Coriander, chopped
½ bunch Parsley, chopped
1 tsp. Salt
1 tsp. White Pepper
1 Tblsp. Cumin
1 tblsp. Paprika
Combine ingredients. Roll into meatballs. Brown and then boil in Shermula Sauce until done.
Shermula (Chermoula) Sauce
½ cup Tomato Sauce
½ each Onion, chopped
1 each Tomato, diced
½ Tblsp. Garlic
½ tblsp. Cumin
½ Tblsp. Salt
½ tblsp. White Pepper
½ bunch Parsley, chopped
1 bunch Coriander
2 oz. Olive Oil
Combine above ingredients, bring to a boil and reduce sauce until it reaches desired thickness.
Maya Pastalaya
Rainforest Café, Animal Kingdom
Linguine noodles, cooked & drained
2 oz chicken tenders, cubed
16 to 20 medium shrimp, tails removed
2 oz cooked andouille sausage, sliced
2 oz green bell peppers, diced
2 oz red onions, sliced
2 oz Roma tomatoes, diced
¼ c chopped green onions
Cajun seasoning
Seafood stock
Creole Butter Sauce
½ c butter, softened
Worcestershire sauce
Minced garlic
Cayenne pepper
Black pepper
Thyme
Oregano
Kosher salt
Red pepper flakes
Place Worcestershire in blender and add remaining ingredients, except butter, for Creole Butter Sauce. Whip on low until combined. Add softened butter and mix for 2 minutes. Melt the Creole butter in a sauté pan and cook until browned. Add chicken and cook until ¼ done. Add the shrimp. Cook until ½ done. Add the vegetables and the sausage. Ladle in seafood stock around the outside of the pan avoiding washing the spices off the chicken and shrimp. Cook until heated through. Place in bowl, toss with linguine, and sprinkle with tomatoes and green onions. Dust with Cajun seasoning to taste.
Meat Pie
Epcot Food and Wine Festival, Australia
2 Tblsp Canola Oil
1 oz. Bacon, small dice
1 medium Spanish, Onion, med dice
1 tsp Garlic, minced
1 lb. Beef Tenderloin, (cut into 1 inch strips)
¼ tsp. Nutmeg
¼ tsp. Celery Salt
1 Tblsp All purpose flour
1 ½ tsp Thyme, fresh chopped
4 fl. Oz. Australian Beer
2 oz. Beef Stock or low sodium bouillon
2 tsp. Worcestershire Sauce
Kosher Salt
Black Pepper, fresh ground
4 ea. Mini Savoy Pie Shells, 4" diameter, fluted 1" deep
12 oz. Roasted Garlic Mashed potatoes
2 fl. Oz Tomato sauce (ketchup)
Roasted Garlic & Herb Mashed Potatoes:
12 oz. Idaho potatoes, peeled, large dice
2 oz. Butter, unsalted
½ cup Whole Milk
1 Tblsp Roasted Garlic puree
Kosher Salt
Black pepper, fresh ground
½ Tblsp Italian Flat Parsley, Rough Chop
½ Tblsp Chives, Thinly sliced.
Method of Preparation for Mashed Potatoes: In soup pot place potatoes and enough water to cover, on a medium heat. In a small sauce pan heat milk & butter until hot. Potatoes are done when they fall of fork, about 20-25 min. Drain potatoes of all water and using a potato ricer, rice potatoes into a warm bowl, add garlic puree, milk and butter, mix completely. Add parsley and chives season with salt and pepper to taste. Reserve hot for pies.
Method of Preparation for Meat Pies: Toss beef with flour and season with salt and pepper. In heavy bottom non-reactive frying pan render bacon until half cooked, add onions and garlic and sauté until onions are translucent. Add oil and when hot, brown the beef on all sides, while cooking sprinkle with nutmeg, celery salt and thyme. Turn heat to low and deglaze pan with beer, next add beef stock, simmer 1 minute mixture will thicken. Add Worcestershire and season as necessary with salt and pepper. Reserve hot for pies. Put 3 ounces of potatoes into each pie shell, divide meat mixture among the four potato filled pie shells. Drizzle with tomato sauce (ketchup)
Mediterranean Pizza
from Spoodles, Disney's Boardwalk
Crust:
2 cups high gluten flour (cake flour)
1 cup water (110 F)
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon yeast
Toppings:
3 tablespoons peeled and small-diced eggplant
3 tablespoons small-diced zucchini
3 tablespoons small-diced portobello mushrooms
3 tablespoons thin-sliced roasted red peppers
3 tablespoons thin-sliced red onions
3 tablespoons small-diced yellow tomatoes
1/2 teaspoon turmeric
1/2 teaspoon granulated garlic
1/2 teaspoon cumin
1 to 11/2 tablespoons olive oil
1. For the crust, put flour in the work bowl of a tabletop mixer with a dough hook attachment. Combine remaining dough ingredients, making sure the water does not exceed 110 F. Mix with flour until well-blended. Remove from mixer and remove hook. Cover dough with a dry dish towel for 30 minutes to rise. Punch down dough and portion into 2 (12-ounce) balls. Cover with plastic wrap so the dough doesn't form a hard crust. Refrigerate until needed.
2. For the toppings, toss each with a little olive oil and salt and pepper, just to coat. Roast each topping separately in 450 F degree oven until soft, about 5 minutes. Cool completely. Combine all roasted toppings with the seasonings.
3. Heat oven to 500 F with a pizza stone for 30 minutes.
4. Place dough balls on a well-floured surface. Roll out with a rolling pin to desired size. Starting in the middle of each round, spread vegetable mixture until dough is covered. Place on heated pizza stone. Bake until crust is golden and vegetables are cooked through, about 15 minutes.
Chef's variations: If desired, add a tomato or pesto sauce to the crust before adding the vegetables. You can also add shredded cheese.
August 07 - made this as a larger pizza and mini pizzas. I used a frozen crust. I also added pesto sauce to the crust and shredded cheese as a topping. This is an unusual and very tasty pizza. Be careful not to let the crust get too dark and hard in the mini versions. It seemed to take less than 15 minutes.
Mogambo Shrimp
Rainforest Café, Animal Kingdom
Serving Size : 2
4 ounces penne pasta
1 tablespoon olive oil
1/4 cup sun-dried tomatoes packed in oil -- drained
1 1/2 cups mushrooms -- sliced
8 shrimp -- tails off ( peeled and deveined)
1 garlic clove
1 cup prepared Alfredo sauce
1 tbsp shredded Parmesan cheese
1/4 cup peas ( fresh or frozen thawed)
2 pieces garlic bread -- or focaccia triangles
Prepared penne as directed. While penne is cooking, heat olive oil in heavy sauté pan over medium-high heat. Add sun dried tomatoes, mushroom and shrimp. Sauté for one minute. Add garlic sauté until garlic is golden-brown and shrimp are cooked through.
Add Alfredo sauce and peas, stirring frequently until sauce is warm. Remove from heat and add drained penne to pan, stirring until pasta is well-cooked.
Divide between 2 bowls and sprinkle with Parmesan cheese. Serve immediately with focaccia triangles or garlic bread.
Per Serving: 321 Calories; 9g Fat (25.2% calories from fat); 14g Protein; 46g Carbohydrate; 2g Dietary Fiber;
Mom's Chili
from 50's Prime Time Cafe, Disney-MGM Studios
Yield - 8 servings
3 T Olive oil
1/4 cup Red bell pepper, diced
1/4 cup Green pepper, diced
1/4 cup Celery, diced
1/4 cup Onion, diced
1/4 cup Carrots, diced
1 T Garlic, crushed
1/4 cup Mushroom buttons, sliced
1/2 cup Corn
1 cup Canned tomatoes, diced
1/4 cup Sliced black olives
1/2 t Chili powder
1/8 t Cayenne
1/4 t Thyme
1/4 t Oregano
1/4 t Pepper
1/4 t Cumin
1/8 cup Jalapeno peppers
1/4 cup Tomato paste
2 cup Chicken stock or broth
2 T Cornstarch
1/2 cup Canned great northern beans
1/2 cup Canned pinto beans
1/2 cup Canned black beans
1/2 cup Canned kidney beans
8 oz Angel hair or thin spaghetti
In a 4qt saucepan heat oil and add fresh vegetables except corn. Sauté until tender. Add corn, tomatoes and olives. Add spices, and cook for 1-2 mins. Add jalapeno peppers, tomato paste and stock. Bring to boil. Add cornstarch mixed with 2T water and cook an additional 5 mins. until thickened. Add beans. Simmer until heated through.
Cook pasta in a separate pot, and drain. Serve 1oz pasta with 1cup chili in the same bowl.
Moussaka - Baked Eggplant
Epcot Food and Wine Festival '05, Greece
Yield: 6 Servings
For the Eggplant
3 medium sized eggplant, trimmed and cut into 1/4-inch slices, lengthwise
3/4 cup olive oil
For the Meat Filling
1/4 cup olive oil
1 large onion, finely chopped
3 garlic cloves, finely chopped
1 1/2 pounds ground lamb
3 tomatoes, finely chopped
1 tablespoon tomato paste
2 tsp. chopped fresh oregano
1/4 tsp ground allspice
Pinch of ground cinnamon
Salt and freshly ground black pepper to taste
For the Béchamel Sauce
4 tablespoons butter
6 tablespoons flour
2 cups milk
Pinch of ground nutmeg
2/3 cup fresh grated Parmesan cheese
1 tsp salt
Ground white pepper to taste
1. Preheat the oven to 450 degrees F.
2. Arrange the eggplant slices in one layer on baking sheets, without overlapping. Brush both sides with olive oil. Bake for 10 minutes, turn over and bake for an additional 8-10 minutes or until slightly golden. Set aside to cool. Reduce the oven temperature to 350 degrees F.
3. For the meat filling, heat the oil in a large sauté pan over medium heat and add the onions, garlic and lamb. Use a fork to break up the meat and cook it until it is browned, about 10 minutes. Add the remaining filling ingredients and cook for 20 minutes, or until the moisture has evaporated.
4. For the Béchamel sauce, melt butter over low heat in a medium-size sauté pan and stir in flour. Cook for 1-2 minutes or until bubbly.
5. Slowly whisk in the milk and cook, stirring constantly, until thick and smooth. Remove from heat and add 2 tablespoons of the Parmesan cheese. Set aside.
6. To assemble the Moussaka, cover the bottom of a 13 x 9 inch baking dish with an overlapping layer of the eggplant slices. Spread one third of the meat mixture over the eggplant, and then sprinkle 1 tablespoon of the remaining cheese over the filling. Repeat with 2 more layers of eggplant, meat and cheese. Spread the Béchamel over the top and sprinkle with the remaining cheese.
7. Bake for 1 hour or until the top is bubbly and golden. Remove from the oven and let it rest for at least 20 minutes before cutting and serving.
Nachos Del Pollo y Chorizo
from San Angel Inn, Epcot
Yield: 4 servings
1 1/2 pounds chicken breast strips
1/2 teaspoon each: minced garlic, salt and black pepper
1 pound peeled, diced, cooked chorizo
10 cups corn chips
6 cups shredded Monterey Jack cheese
1 1/2 cups diced tomatoes
1 cup sliced jalapeño peppers
1 cup sour cream
Red sauce:
8-ounce can of tomatoes
2 tablespoons chopped white onion
1 garlic clove
Salt to taste
Heat oven to 350 F. Season chicken breast strips with garlic, salt and black pepper. Lightly coat a heavy skillet with cooking spray. Cook chicken in skillet until meat is no longer pink in the center.
For the sauce, in a blender, combine the canned of tomatoes, onion and garlic clove. Blend all until puréed. Place mixture in a saucepan and bring to a boil. Add salt to taste; set aside.
Place the corn chips on oven-safe baking dish. Add the cooked chicken strips and chorizo on top of the corn chips Cover with the shredded cheese. Place in oven, uncovered, for 5 minutes or until cheese is melted. Remove from the oven and top with diced tomatoes, jalapeño peppers and sour cream. Add red sauce on top to taste.
Note: Aug. 07 - filling and tasty. This is a filling lunch or supper dish. The red sauce is nothing special, and it's probably better to use salsa. I used 1 jalapeño per serving which was just right. This could easily be made using only chicken as the sausage is quite oily.
Oak Grilled Italian Sausage
Mama Melrose, Disney-MGM Studios
Yield: 2 portions
2 each 6 oz sausages, half hot, half mild
2-1/2 cups Regatini Romanio pasta
2 cups Tomato Basil Sauce (recipe below)
2 tbsp caprino cheese, sliced
2 tbsp olive oil
1 tbsp garlic
1/2 cup Chianti wine (Tizano)
1/8 cup fresh basil, chiffonade
3 oz roasted peppers
3 oz roasted onion
Grill sausages in advance. Cool, slice and reserve for service. Cook and cool pasta. Sauté garlic in olive oil. Add the peppers, onions and sausage. Deglaze with the Chianti. Add the pasta and the tomato sauce, cook until hot. Place in bowl and top with the Caprino cheese and basil.
Tomato Basil Sauce
1/2 lb Onions -Diced
2-3/8 oz Garlic-Minced
2-7/8 lbs Tomato- Crushed
1-7/8 lbs Tomato- Diced
3 tbsp Olive Oil
4 oz Tomato Juice
1-1/3 Basil, Chopped Frozen
1/4 oz Oregano, Dry
1/4 oz Kosher Salt
1-1/4 oz Sugar
1/4 oz Black Pepper, Ground
2-1/2 oz Tomato Paste
Roast garlic in olive oil, stirring until garlic has nutty roasted aroma. Add onions, and sauté until onions become transparent. Add all other ingredients. Bring to a boil. Cook over medium heat for at least 1.5 hours, stirring regularly so you don't scorch the sauce. Serve or chill immediately.
Note: Apparently this makes enough sauce for an entire neighbourhood.
Oden
Epcot International Food and Wine Festival 1998, Japan
Yield: 4 servings
4 blocks thick Tofu - fried
(about 10 oz. total)
Hot yellow mustard
16 oz. Daikon
6 oz. Fish cake
For simmering:
2 qts. Chicken stock
1 cup Light soy sauce
7 tbs. Sake
7 tbs. Mirin
3 tbs. Sugar
1 tsp. Salt
Boil the fried tofu for 3 minutes to remove excess oil, then drain and cut in half.
Combine 1 1/2 quarts chicken stock and all the remaining simmering ingredients in a saucepan. Place all the other ingredients, except the mustard, in a large soup pot. Pour in simmering liquid to cover, place a drop-lid over all, and bring to a boil over high heat. Reduce the heat to very low and simmer slowly for 2 hours. As the liquid boils away during cooking, occasionally add more chicken stock to make up the difference. Serve with yellow mustard.
Open Face Mushroom Ravioli
Yachtsman Steakhouse, Boardwalk
Serving: 1
1/2 oz Garlic, minced
1/2 oz Shallot, minced
2 oz. Shiitake mushroom, sliced
2 oz. Portabella mushrooms, sliced
2 oz. Cremini mushrooms, quartered
1/2 oz. Olive oil
1 oz. White wine
2 oz. Heavy Cream
3 oz. Goat cheese
1 ea. Spinach pasta sheet, fresh, blanched
1/2 oz. Diced Tomato
1/4 oz. Chives, minced
Blanch pasta sheet and set aside. Heat pan, add olive oil, garlic, shallots, mushrooms and sauté· Deglaze with white wine and finish with goat cheese, place on top of pasta sheet, sprinkle with tomato and chives
Orecchiette Pasta With Chicken
from Spoodles, BoardWalk
Yield: 3 - 4 servings.
1 tablespoon olive oil
1 pound chicken breast, cleaned and cut into 1/2-inch chunks
1 tablespoon chopped garlic
1 cup diced fresh tomatoes
1/2 cup diced roasted red pepper
1/2 cup pitted kalamata olives
2 tablespoons peas
2 tablespoons thinly sliced, stemmed pepperoncini peppers
1 tablespoon capers
2 tablespoons pepperoncini juice
1 cup chicken broth
1 tablespoon marinara sauce
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes, crushed
6 cups cooked *orecchiette pasta, 3/4 pound (you can substitute small shell-shaped pasta)
2 cups fresh baby spinach
1/2 cup crumbled feta cheese
2 tablespoons Parmesan cheese
1. Cook pasta according to directions on the box. Chill and set aside.
2. Place a large skillet over medium heat. Once skillet is hot, place olive oil in pan. Add chicken and sauté until thoroughly cooked. Add the garlic and sauté until the garlic starts to brown. Add the tomatoes, red peppers, olives, peas, pepperoncini peppers and capers. Continue to sauté for 1 minute. Pour the chicken broth, pepperoncini juice and marinara sauce into the vegetable and chicken mixture.
3. Add the cooked pasta with the spinach and feta cheese. Season with salt and pepper. Add pepper flakes. Toss ingredients together until heated through.
4. To serve, ladle into serving bowls. Top each with a sprinkling of Parmesan.
*Note: Pronounced oh-rayk-kee-EHT-tay, the name means "little ears" in Italian and describes the tiny disk-shaped pasta.
Paella
Epcot International Food and Wine Festival, Spain
Yield 6 portions
1 lb. Shrimp
1.5 cups chopped tomatoes
2 TBSP Parsley, chopped
1/2 TSP Thyme, fresh
1/2 ea. Bay leaf
1 cup Squid, chopped in rings
1 lb. Mussels
4 oz. Diced chicken thigh meat
4 threads Saffron
2 TBSP 100% olive oil
1.5 cups White rice
4 TBSP Garlic, chopped
1/2 cup Diced white onion
2/3 cup Chorizo sausage
To Taste Salt
To Taste Pepper
Method: Heat the olive oil in a heavy bottom large pot. Add the garlic, onion, and thyme and sauté for 2 minutes. Add the sausage and continue to sauté for 4 minutes. Add the chicken and cook until done. Add the parsley, squid, mussels, bay leaf and saffron. Cook for an additional 5 minutes. Add the rice and stir in to blend well. Add the chicken stock, tomatoes, salt and pepper. Cover and cook for 20 minutes at medium to medium high heat until the rice is tender. Stir to mix well and serve.
Paella Valencia
Epcot International Food and Wine Festival, Spain
Serves 4
3 cups of Chicken Stock
¼ tsp. Saffron
1 small Onion
2 small Chickens, cut in serving pieces
Salt to taste
1 medium Onion, chopped
4 each Spring Onions, chopped
4 cloves of Garlic, chopped
1 each Pimentos, diced
½ lb. Shrimp, shelled
3 cups Short Grain Rice
3 Tblsp. Parsley, chopped
1 each Bay Leaves, crumbled
½ cup Dry White Wine
1 tblsp. Lemon Juice
¼ lb. Peas
4 each Prawns
18 each Small Clams, cleaned
18 each Small Mussels, scrubbed
Lemon Wedges
Chopped Parsley
Heat broth with saffron and whole onion. Cover and simmer for 15 minutes. Remove onion and reserve 5½ cups broth.
Sprinkle chicken pieces with salt. Heat oil in 15" paella pan and fry chicken pieces over a high heat until golden. Add chopped onions and spring onions and sauté until onion has wilted. Add shrimp and sauté 3 minutes more. Remove shrimp and put with chicken.
Add the rice to the pan and stir well to coat with the oil. Sprinkle in 5 Tblsp. of chopped parsley and the crumbled bay leaves.
Stir in the boiling chicken stock, lemon juice, and peas. Season. Boil and cook uncovered over medium heat for 10 minutes. Bury the shrimp and chicken in the rice.
Add the clams and the mussels, pushing them into the rice with the edge that will open facing up. Decorate with the crab claws/king prawns. Bake at 325º for 20 minutes. Remove from oven, cover with foil, and let sit for 10 minutes more.
Decorate with lemon wedges and chopped parsley to serve.
Pan-Asian Pasta with Chicken or Shrimp
Kona Café Restaurant, Polynesian Resort
Yield: 4 servings
12 ounces Chinese Egg Noodles (or enough for 4 persons)
Kona Asian Pasta – Shrimp/Chicken Marinade Ingredients
1 ¼ lbs. shrimp, de-veined and cut into 1 inch size pieces
1 tablespoon Sake
1 teaspoon Lawry's seasoned salt
2 teaspoon cornstarch
Combine and mix well and the bowl, cover with plastic wrap and let it marinate overnight.
Pasta Sauce Ingredients
1 cup water
3/4 cup low-sodium soy sauce
1/3 cup Mirin
1 tablespoon black vinegar (substitute with balsamic vinegar for a subtle difference)
1 teaspoon garlic, finely minced
1 teaspoon shallots, finely minced
1 teaspoon lemon grass, finely grated
2 tablespoon cornstarch
Combine all ingredients in a saucepan, mix well, and bring to a boil. Stir and boil for1 minute. Can be made 2 days ahead of time and refrigerated.
Pasta Dish Ingredients
1 medium onion, julienne
1 medium carrot, julienne
4 ounces shiitake mushrooms, julienne
1 medium red pepper, julienne
1/2 pounds sugar snap snow peas
2 stalks medium celery, bite-size, cut on the bias
1 small head bok choy, rough chopped into bite size pieces are substitute with Napa cabbage
Boil water and cook egg noodles; while hot, set aside.
Cook shrimp or chicken in a hot wok with a little oil and julienne onion.
When shrimp or chicken is cooked, add remaining vegetables and stir-fry for 1 minute.
Add sauce and egg noodles and stir-fry for 1 minute.
This is a recipe for 4 dinners and most home woks will not fit all in one pan so you may have to divide the items in half to cook.
*this recipe is made with chicken or shrimp and is garnished with pineapple.
March ’08 very good. Made enough for 6 servings. I used Chinese egg noodles – not the entire package.
Palaver Stew
Boma, Animal Kingdom Lodge
Yield: 20 servings
1 cup Red Palm Oil
½ cup Prime Rib Seasoning (Lawry’s Seasoning Salt)
2 cups All-Purpose Flour
1 ½ pounds Cubed Beef
4 pounds Cubed Chicken
4 cups Diced Red Onion
3 each Cubed Red Peppers
1 each Cubed Poblano Pepper
¼ cup Chopped Garlic
2 cups Diced Tomatoes
1 pound Shrimp
To taste Red Pepper Flakes
2 tablespoons Curry Powder
2 cups Sliced Okra (1 pound)
2 cups Quartered Mushrooms
1 gallon (16 cups) Chicken Stock
1 cup Coconut Milk
Method of Preparation
1. Toss together prime rib spice and flour. Coat beef and chicken with the flour mixture.
2. Utilizing a large heavy sauté pan, heat palm oil until very hot and sear seasoned beef and chicken.
3. Add onion, garlic, poblano pepper, mushrooms, peppers, and okra. Use additional all- purpose flour to absorb any remaining palm oil and to create a roux.
4. Add chicken stock and bring to a simmer. Add curry powder and red pepper flakes. Flavor profile should be mildly hot and amount of seasoning will differ based on strength of poblano pepper. Add shrimp. Add diced tomatoes and coconut milk. Garnish with chopped flat leaf parsley at service time.
Note: Nov. 07 – I made ¼ of the recipe which was enough for 4– 5 servings. There's a lot of stock, so use discretion when adding it. I used peanut oil instead of Red Palm oil and used another kind of hot chili. The taste is absolutely delicious. Definitely five stars.
Pan Seared Scallops & Fennel Over Whole Wheat Pasta
Disney Institute
2 ounces scallops -- or shrimp
1/8 teaspoon lemon pepper -- or Mrs. Dash
1 ounce Pernod, anise flavored -- aperitif
1/4 cup fennel, julienned -- optional
1 clove garlic -- minced
1/4 cup red and yellow bell pepper -- julienned
4 ounces orange juice
1 tablespoon cornstarch, slurry -- (mix with water)
1/2 lemon -- fresh
1 tablespoon fresh herbs, chopped -- (we used thyme)
4 ounces soba noodle -- buy at Asian markets
1 quart water -- for cooking pasta
1 tablespoon tomatoes -- chopped
1 tablespoon green onions -- sliced, optional
Season scallops with lemon pepper or Mrs. Dash seasoning and put to the side. Lightly coat saute pan with olive oil, put over heat, and once hot sear off the scallops that have been seasoned. Cook the scallops until golden brown, on both sides. Remove the scallops from the pan and place on a small baking dish or pan. Place it in the oven at 350 degrees F for about 5 minutes or until scallops are firm. The scallops should be cooked medium-rare for the best flavor and texture. (This is the proper way to cook scallops). In the same saute pan used to sear off the scallops add and sauté fennel, peppers, and garlic until fennel becomes tender. Add Pernod and deglaze. Add orange juice and squeeze the juice from the half of a fresh lemon. Add cornstarch slurry (for a thick sauce), until desired consistency.
Meanwhile, cook pasta in boiling water until 'al dente' (about 5 minutes).
Remove the pasta from the water and strain. Arrange pasta on a plate and top with scallops and vegetables. Garnish with fresh herbs, tomatoes, and green onions.
Pan Seared Sea Scallops, Braised Beef Short Rib, Silky Cauliflower Puree
Todd English's bluezoo, Walt Disney World Dolphin 2004
Serves 8
For the Short Ribs
1 x Three-bone Block of Beef Short Rib
1 Carrot
2 Sticks Celery
1 Leek
2 Spanish Onions
4 Cloves Garlic
2 Stalks Rosemary
1 Bottle Red Wine
1½ Cups Red Wine Vinegar
1½ Qts. Heavy Beef Stock
1 Oz. Black Peppercorns (crushed)
2 Bay Leaves
For the Cauliflower Puree
1 Small Head Cauliflower (cut into florets)
1½ Qts. Whole Milk
6 Oz. Unsalted Butter
For the Scallops
Fresh Dry Pack U-10 Scallops (16 pieces)
1 Small Red Onion (peeled and shaved finely on meat slicer)
8 Oz. Baby Mache Leaf
2 Oz. Lemon Oil
1 Oz. Fresh lemon Juice
4 Oz. Plain Flour
Salt & Pepper
4 Oz. Unsalted Butter
Method for the Short Rib
1. In a hot braising pan, sear the short rib till nicely colored all around. Remove from pan and set aside.
2. Make a mirepoix mixture by cutting the vegetables in large dice size and roasting in braising pan with a little butter until golden brown.
3. Add the rosemary, black peppercorns and bay leaf and deglaze with the red wine and vinegar.
4. Once the liquid has been reduced by half, place the short ribs on top, cover with the beef stock and bring to a simmer.
5. Cover with a lid or aluminum foil and braise in a 325° for 2 hours or till tender and the meat is coming away from the bone.
6. Remove from the oven and cool overnight in the braising liquid.
7. The following day, warm the braising liquid, remove the short rib and pass the liquid through a chinoise to remove the vegetables.
8. Reduce the stock by two thirds on a rolling boil till a nice gelatinous sauce forms.
9. Trim any excess sinew and fat off the short ribs and cut into nice 2 oz. blocks.
Method for the Cauliflower Puree
1. Take the florets and cover with the milk, bring to a boil and simmer till al dente.
2. Remove from the liquid and puree while still hot till smooth.
3. Season to taste and beat in the unsalted butter.
Final Preparation
1. Dust the short rib blocks in flour, season with salt and pepper, sear in a hot sauté pan till golden and crispy.
2. Season the scallops and sear in a hot sauté pan.
3. Heat the cauliflower puree and the beef sauce separately, mante with a little butter to enrichen the sauce a little.
4. Spoon a nice pool of cauliflower puree on the middle of a 8 - 10" round plate.
5. Place the short rib on top, spoon a little of the sauce over the short rib and then top with two seared scallops.
6. Finish by tossing the baby mache leaf, shaved red onion, lemon oil, lemon juice, salt and pepper, and placing on top the scallops.
Papas Rellenas with Roasted Corn Relish
Epcot Food and Wine Festival '04, Peru
Serves 6
Papas Rellenas
1 cup finely chopped onion
2 TB. vegetable oil
1 lb. ground beef
1 garlic clove, finely chopped
3 hard-boiled eggs, finely chopped
1/2 chopped black olives
4 cups mashed potatoes
1 cup flour
1 egg, slightly beaten
Salt and pepper to taste
2 cups frying oil
1. In a medium frying pan, cook the onions in 2 TB. of oil until soft but not brown.
2. Add the ground beef to the pan, season with salt and pepper to taste, and cook over medium heat until brown, about 5-7 minutes. Set aside to cool.
3. When the meat is cool, stir in the garlic, hard-boiled eggs and black olives.
4. In a large bowl, combine the mashed potatoes, flour and egg. Season to taste with salt and pepper.
5. Heat 2 cups oil in a frying pan.
6. Flour the palm of your hand and form a ball with about 1/4 cup of the potato mixture. With the back of a spoon, make an indent in the center. Place 1 TB. of the meat mixture in the center and gently roll the ball in your floured hands to enclose the beef.
7. Cook the balls in small batches in the hot oil and fry until golden brown. Serve with the Corn Relish below.
Roasted Corn Relish
1 cup frozen or fresh corn
1/4 cup olive oil
1/2 cup coarsely chopped onions
1/2 cup coarsely chopped red pepper
2 garlic cloves, finely chopped
salt and fresh ground black pepper
Dressing
1/4 cup red wine vinegar
1/2 cup olive oil
1/2 tsp. ground cumin
salt and fresh ground black pepper
1. Preheat oven to 450º F.
2. Spread the corn on a baking sheet and add olive oil, onions, red peppers and garlic. Season with salt and pepper and roast for 10 minutes or until the vegetables are slightly browned.
3. Remove the baking sheet from the oven and allow the vegetables to cool.
4. Meanwhile, whisk together the dressing ingredients. Combine with the cooled vegetables and taste for seasoning.
Pasta Puttanesca
Wolfgang Puck (not from Disneyworld menu)
Serves 4
4 tablespoons extra-virgin olive oil
2 tablespoon minced garlic
½ teaspoon crushed red pepper flakes
6 anchovy fillets, chopped
4 pounds tomatoes, peeled, seeded, and cut into strips (see Tips)
¾ pound dry penne, spaghetti, or linguine
2 tablespoons capers
¼ cup Niçoise olives, pitted
1 teaspoon minced fresh oregano leaves
16 fresh basil leaves, torn into pieces
2 tablespoons minced fresh parsley leaves
Salt
Freshly ground black pepper
Freshly grated Parmesan
1. Bring a large pot of salted water to a boil.
2. In a large sauté pan, heat the olive oil over medium-high heat. Add the
garlic and red pepper flakes and sauté until fragrant, about 1 minute. Add
the anchovy fillets and three quarters of the tomatoes. Bring to a boil,
then reduce the heat to low and simmer gently, stirring occasionally, for
15 minutes.
3. Once the sauce has simmered for a few minutes, add the pasta to the boiling
water and cook it until al dente, tender but still chewy, following the
manufacturer's suggested cooking time. As soon as the pasta is done, drain
it.
4. Add to the sauté pan the cooked pasta, the remaining tomatoes, and the
capers, olives, and oregano. Toss well to mix and coat the pasta with the
sauce. Turn off the heat, toss in the basil and parsley, and season to
taste with salt and pepper.
5. Mound the pasta on individual serving plates or in shallow pasta bowls.
Serve immediately, passing freshly grated Parmesan cheese alongside.
Pasta with Pancetta, Artichokes and Olives
from Swan & Dolphin Resorts 2002
Serves 6
¼ Cup Extra Virgin Olive Oil
15 Canned or Marinated Baby Artichokes, halved l
4 Ounces Pancetta, Diced Finely
2 Tsp. Minced Fresh Garlic
2 Lbs. Roma Tomatoes, Diced
½ Cup Dry White Wine
¼ Cup Sliced Black Olives
2 Tbsp. Chopped Fresh Rosemary
¼ Tsp. Crushed Red Pepper
¼ Cup Chopped Italian Parsley
1 Lb. Perciatelli or Fettuccine Pasta
Kosher Salt to taste
6 Sprigs of Rosemary for Garnish
In a large skillet over medium high heat sauté Pancetta for about 5 minutes or until evenly browned. Add Garlic and cook about 30 seconds more, stirring constantly. Then add cooked pasta, Artichoke Hearts, Olives, Rosemary and Crushed Red Pepper. Simmer over medium low heat, Stirring occasionally for 4 to 5 minutes, or until piping hot. Stir in Parsley. Serve immediately.
Pastels
Epcot International Food and Wine Festival, Brazil
Serves: 4 people
3/4 cup flour
4 tablespoons butter
2 tablespoons lard
1 3/4 tablespoons water
1/2 teaspoon salt
Put flour into a bowl and cut in butter and lard until the mixture resembles coarse meal. Add three fourths of the water and the salt mix to form a soft dough, adding more water if needed. Form into a flat cake and wrap up in plastic. Chill at least 20 minutes. Roll dough out to 1/16" thickness. Cut into circles. Spoon desired filling onto dough circles, fold to form half moon shapes. Bake at 400° for about 20 minutes.
Pastels can be filled with roasted vegetables, meats or fruits.
Pearl Couscous with Seafood
Boma, Animal Kingdom Lodge
Yield: 4 – 6 servings
1 quart (4 cups) Israeli (Pearl) Couscous
3 tablespoons Red Palm Oil or Olive Oil
1/4 cup Red Onion, diced
1 tablespoons Minced Garlic
½ cup Carrots, diced
4 cups Fish Stock
2 cups dry white wine
1 teaspoon Curry Powder
To taste, Red Pepper Flakes
1 tsp Turmeric
1 cup Bay Shrimp
1 cup Bay Scallops
¼ pound (1 stick) Unsalted Butter
2 Tbsp Chopped Flat Leaf Parsley
½ cup Tomatoes, diced
1. Add palm oil or olive oil to preheated heavy bottomed saucepan. Add couscous and toast lightly. Add onion, garlic, and carrots, stirring constantly.
2. Add enough fish stock and white wine to cover the couscous and let simmer. Add curry, turmeric, and red pepper flakes. Add scallops & shrimp.
3. Continue to add fish stock and white wine as the couscous absorbs all the liquid. Adjust seasoning. (Typically it will take four additions of fish stock to complete the dish.) When couscous is al dente, take off of heat and add diced butter, stirring continuously. Garnish with chopped flat leaf parsley and diced tomatoes.
Note: the method of preparation for this dish is patterned after the preparation method for classical Mediterranean risotto. The liquid in this dish is added in stages as the pro-couscous absorbs the fish stock and white wine.
Pecos Bills Chili Con Carne
Pecos Bill, MK
Serves 4 to 6
2 Tablespoons bacon drippings or vegetable oil
1 clove garlic -- minced
1 small onion -- chopped
1 small green pepper -- chopped
1 can tomatoes -- (16-ounce) including liquid
1 can chili beans -- (16-ounce) including liquid
1 can red kidney beans -- (15 1/4-ounce) including liquid
2 teaspoons salt
1 teaspoon granulated sugar
2 Tablespoons vinegar
1/4 teaspoon ground black pepper
3 Tablespoons chili powder
1 Dash Tabasco sauce or cayenne pepper
1 pound lean ground beef
1/2 cup onion -- chopped
1/2 cup Cheddar cheese -- grated
Heat 1 Tbsp. bacon drippings in a large frying pan and sauté garlic until golden brown. Add
chopped onion and green pepper. Cover pan and cook over low heat until onion is translucent.
Meanwhile, mash canned tomatoes in own liquid in a 4-quart saucepan, then add chili beans and kidney beans, including the liquid. Add salt, vinegar, pepper, chili powder, Tabasco sauce to beans and tomatoes and bring to simmer. Add sautéed garlic, onion and green pepper. Reheat frying pan and sauté beef in remaining bacon drippings, stirring with a fork to crumble, until cooked. Drain off fat and add beef to bean mixture in saucepan. Simmer, uncovered, for about 45 minutes, stirring occasionally. Serve in bowls topped with chopped onion And Cheddar Cheese. Accompany chili with saltine crackers or hot buttered tortillas.
Penne Alla Vodka
Mama Melrose - Disney-MGM Studios
1/4 cup sweet onions, diced small
1/4 cup Pancetta, diced
1/2 tbsp olive oil
2 tsp garlic, minced
4 tbsp Vodka, Smirnoff
1 tbsp Pecorino Romano, grated
To taste Kosher salt
To taste ground black pepper
1/2 cup tomato garlic basil sauce
2 tbsp heavy cream
1 oz Proscuitto, sliced thin & julienne
1/2 tsp Italian parsley
1-1/2 cups penne pasta, cooked
Heat sauté pan, add olive oil, wait until hot. Add onions, bacon, garlic, and salt & pepper. Sauté until golden brown. Deglaze pan with the vodka (careful of the flames). Add tomato sauce and cream, bring to heat. Add the pasta and toss to combine. Finish dish with prosciutto, parsley, and Romano.
Tomato Garlic Basil Sauce
1/2 lb Onions -Diced
2-3/8 oz Garlic-Minced
2-7/8 lbs Tomato- Crushed
1-7/8 lbs Tomato- Diced
3 tbsp Olive Oil
4 oz Tomato Juice
1-1/3 Basil, Chopped Frozen
1/4 oz Oregano, Dry
1/4 oz Kosher Salt
1-1/4 oz Sugar
1/4 oz Black Pepper, Ground
2-1/2 oz Tomato Paste
Roast garlic in olive oil, stirring until garlic has nutty roasted aroma. Add onions, and sauté until onions become transparent. Add all other ingredients. Bring to a boil. Cook over medium heat for at least 1.5 hours, stirring regularly so you don't scorch the sauce. Serve or chill immediately.
Penne Amatriciana
from Swan & Dolphin Resorts 2001
Serves: 6
1 Lb. Penne Pasta, Cooked
¼ Cup Olive Oil
5 Strips Bacon, Chopped
2 Oz. Pancetta, Diced
¾ Cup Onion, Diced
1 Tblsp. Garlic, Chopped
1 Can Whole Plum Tomatoes, Drained and Chopped (Reserve Juice)
¼ Cup Basil, Chopped
1 Tblsp. Cracked Black Pepper
¼ Cup Grated Parmesan Cheese
1. Cook penne until al dente.
2. In a large pan, heat olive oil on medium heat.
3. Add bacon and pancetta, cook until light brown, stirring occasionally.
4. Add onion and cook until soft and slightly golden.
5. Add garlic and sauté until soft, (do not brown).
6. Add chopped tomatoes; simmer for 10 minutes on low heat, reserving liquid for later use.
7. Add basil, pepper and parmesan cheese, cook until desired consistency. If it is too thick, add reserved tomato sauce.
8. Over medium heat, add warm pasta to sauce and toss. Heat for 2 minutes.
9. Add seasoning according to taste.
10. Serve with fresh grated parmesan cheese.
Penne Bolognese
from Mama Melrose's Ristorante Italiano, Disney-MGM Studios
2 tbsp. olive oil
2 tbsp. butter
2 medium carrots, chopped (about 1 cup)
1 medium onion, chopped (about 1/2 cup)
1/2 lb. Italian sausage, half hot and half sweet
1/2 lb. lean ground beef
1/2 cup dry red wine
3 28-oz. cans of imported pear-shaped tomatoes, drained and chopped
1 tsp. salt
1/2 tsp. pepper
1 tsp. dried oregano
1 lb. cooked penne pasta
Fresh parsley and grated fresh Parmesan cheese for garnish
Heat oil and butter in a large, heavy saucepan over medium-high heat. Sauté the carrots and onions, then stir in the sausage and ground beef. Continue to cook over medium heat, stirring occasionally, until done, then drain the mixture. Stir in the wine and heat to boiling. Reduce heat and simmer uncovered until all the wine has evaporated. Stir in the tomatoes, salt, pepper and oregano, and heat again to boiling. Reduce heat, cover and simmer for 45 minutes, stirring occasionally. Toss with one pound of penne pasta, garnish with parsley and Parmesan and serve.
Penne Pasta With Chicken
Olivia's Café at Disney's Old Key West Resort
Yield: 4 servings.
4 chicken boneless, skinless breasts
1 pound uncooked penne pasta
1/4 pound fresh baby spinach
1/4 cup olive oil
1 cup julienned sun-dried tomatoes
1/4 cup freshly grated Parmesan11/2 cups freshly grated asiago cheese, divided
1 tablespoon minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil
1. Grill chicken breasts and set aside to keep warm.
2. Cook pasta according to package directions. Pour cooked pasta into a large mixing bowl. Add spinach, sun-dried tomatoes, Parmesan, 1/2 cup asiago, minced garlic and salt and pepper. Toss until all ingredients are well combined. Drizzle in olive oil. Toss again.
3. Mound a greens onto serving plates. Slice chicken on bias and place a breast on top of each mound of greens. Sprinkle each serving with an additional 1/4 cup asiago and serve.
Pennette with Smoked Salmon-Saffron Sauce and Caviar
Chef Jimmy Gherardi, J's Fresh Seafood – Cincinnati for a Food and Wine Festival Demo in 2000
1/2 C extra virgin olive oil
3-4 garlic cloves, finely chopped
1/2 C chopped onion
pinch of saffron
1 lb pennette pasta (A shorter and thinner version of penne rigate pasta)
2 t. fresh lemon juice
1/2 C chopped chives
1/4 C. chopped Italian parsley
8 oz smoked salmon, cut into strips
salt and pepper to taste
salmon caviar (about 3 oz)
Heat the oil in a skillet over low heat. Add the garlic, onion and saffron. Cook until the garlic and onion are soft. Set aside.
Cook the pennette and drain well. Put the pennette back into the pot it was cooked in. Add the saffron sauce and mix well. Add the lemon juice, chives, parsley and salmon and mix well again. Season with salt and pepper to taste. Garnish with salmon caviar
Pie in the Sky – Chicken and Wild Mushroom Pie
Raglan Road Restaurant and Pub, Downtown Disney
Cold turkey and ham
Carrots/Turnips/Parsnips etc-Fresh or cooked (if desired)
Onions & Mushrooms (1 medium onion, 12 mushrooms)
Chopped Garlic (2 cloves)
50g butter
50g flour
1 pint milk
90ml cream
50g Grated parmesan
Topping
1 box of puff pastry-thawed naturally
Make up white sauce by melting the butter and adding in the flour to make up a paste or a roux. Cook this mixture for about 90 seconds just to take out the sharp taste of flour.
With the aid of a whisk, slowly add the milk and continue to stir using a wooden spoon until the mixture thickens. Make sure that you take away all roux from around the sides of the saucepan. If desired you can pop in a little white wine and then add your ream to enrich the sauce. Grated parmesan can be added at this time as well. Cook the sauce slowly for about 5 minutes stirring at all times.
Season the sauce to suits your own tastes and requirements
Pan Fry ½ medium onion, 2 cloves of Garlic and about 8 mushrooms and add this to the sauce together with your chopped up meat and vegetables.
Pour this mixture into a casserole dish or individual dishes and set aside.
Roll out a disc of puff pastry and fit it on top of the pie.
Brush with a beaten egg and bake for 35 minutes at 180C/350F/Gas Mark 4
Note: This is a delicious dish to reuse any cooked chicken and it doesn’t take a long period of time to prepare. Alternatively you can cook up some fresh chicken. This dish Freezes exceptionally well also so you can make it up and set it aside until the more frugal day of early January.
Pierogi and Grilled Kielbasa
Epcot Food and Wine Festival, Poland
Pasta Covering:
2 eggs
1/2 C. water
2 C. flour
1/2 t. salt
Mound flour on kneading board and make a hole in the 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 running out. Drop pierogi into salted boiling 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 C. mashed potato
1/2 C. dry cottage cheese
1 T. sugar
1 egg
1 egg yolk
1 t. lemon juice
dash of salt
Force cottage cheese through sieve. Mix with other ingredients thoroughly.
Serve with:
8 oz Kielbasa
4 oz sour cream
Cut kielbasa into 2 oz portions. Grill until done. Serve with pierogi and sour cream.
Note: Cutting the Kielbasa dries it out on the grill. Leave it whole and then cut. 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. They are good fried in butter and onions after boiling, but then you don't use the sour cream to garnish.
Plantain and Corn Stew
Boma, Animal Kingdom Lodge
Yield: 8 servings
2 cups Coconut Milk
2 cups V-8 Juice
2 cups Sweet Potato, diced chunky
2 Carrots, diced chunky
1 small Onion, diced chunky
2 cups Corn Kernels
1 small Red Bell Pepper, diced chunky
2 cups Plantains, diced chunky
1 t. Red Crushed Pepper
1 small Jalapeno, sliced
2/3 cup Sugar
¼ cup Parsley, chopped
1 cup Soy Sauce
¼ cup Ginger, chopped fine/puree
1 t. Ground Turmeric, toasted
1 t. Ground Coriander, toasted
1 cup Cornstarch
½ cup Water
Heat coconut milk and V-8 Juice, soy sauce, ginger, sugar, and crushed pepper. Mix cornstarch and water together to make a slurry. Add and let simmer until stock thickens.
Add red bell pepper, potato, onion, corn, and plantain**. Let cook until vegetables are ¾ done. Add parsley and jalapeno. Adjust seasoning.
**If you are using frozen plantains, add last when you are ready to serve.
Poached Pheasant Ravioli in a Golden Chanterelle Broth
Napa Rose Restaurant, Disneyland, Chef Andrew Sutton
Serves 4
Pheasant Sauce
1 cup roast chicken demi-glace (available at most well-stocked grocery stores)
1/2 cup heavy whipping cream
2 tablespoons shallots, minced
1 cup chanterelle or other wild mushrooms
1/4 cup white wine
2 drops lemon juice
1 tablespoon butter
2 teaspoons fresh thyme, chopped
1 teaspoon fresh sage, chopped
Ravioli
1 each roasted pheasant, 1/4-inch dice
1/4 cup onions, 1/4-inch dice
1/2 cup cooked chopped spinach
1/2 cup Pheasant Sauce
3 tablespoons grated fresh Parmesan cheese
1 teaspoon fresh thyme, chopped
1 teaspoon fresh sage, chopped
1 teaspoon butter
8 won ton wrappers
1 beaten egg for egg wash
Salt and pepper to taste
Pheasant Sauce:
Melt butter over medium heat in a sauce pan. Add shallots and sauté until
translucent, approximately 3 minutes. Add chanterelles and sauté for an
additional 2 minutes. Deglaze with the white wine and reduce to sec. Add cream, demi-glace, thyme and sage. Simmer slowly until mushrooms are tender.
Note: Sauce should be thinner than a sauce but thicker than a broth. Adjust thickness by adding chicken stock if necessary.
Ravioli:
Melt butter over medium heat in a sauce pan. Add diced onions and sauté until translucent, approximately 3 minutes. Add diced roasted pheasant, spinach, Parmesan, thyme, sage and sauce. Simmer to combine flavors. Adjust seasoning to taste, and cool. Brush all won tons with the egg wash. Place pheasant mixture on 8 won tons. Close the top of each wonton with an egg washed top and seal. Cut Ravioli to desired shape. Ravioli are best stored in the freezer unless they are used right away. Blanch Ravioli for approximately 3 to 4 minutes in boiling water and serve in a bowl with the Pheasant Sauce over the top.
Portobello Mushrooms (Vegetarian Entrée)
from Blue Bayou Chefs, Disneyland , Chef Ricky Hidalgo
Yield: 4
Portobello Marinade
8 ea. Portobello mushroom, med.size
1 qt. Water
4 ea. Chef Paul Prudhomme's blackened Redfish magic
2.5 fl. oz. Pickapappa sauce
2.5 fl. oz. Olive oil
1/4 tsp. Jerk spices
Mix all ingredients well except the mushroom. Pour marinade over mushroom and let them rest over night in the refrigerator.
Grill Portobello mushrooms and top with Black Eye Pea relish. Serve with Roasted Garlic Mashed Potatoes
Black Eye Peas Relish
15 oz. Black eye peas (already cooked)
1.5 ea. Tomato, diced (6x6) medium size
1 fl. oz. Balsamic vinegar
2 tbs. Yellow pepper, medium diced
2 ea. Green onion, chopped
Place all ingredients in a medium size bowl, mix well. Let it rest for 3 hours.
Roasted Garlic Mashed Potato
3.5 lb. Whole Peeled Potatoes, cut in 1/4" slices
6.5 oz. Roasted Garlic
2.5 oz. Margarine
0.5 oz. Coarse Sea Salt
1 pinch White pepper
1.5 cup Water
Place Roasted garlic and sea salt in a mixer and beat on slow speed until garlic is like paste. Add steamed potatoes and keep beating until potatoes are just broken. Add remaining ingredients, increase speed until smooth. "DO NOT OVER WHIP".
Roasted Garlic
6 oz. Garlic
1 tsp. Thyme, dried
0.25 cup Olive Oil
Preheat the oven to 250 degrees F. Place oil, garlic and thyme in a bowl and mix to coat the garlic with the oil. Place the mix of garlic and oil on a sheet pan and spread evenly. Bake for 2 hours.
Potato-Chive Pot Stickers with Edamame, Mizuna & Spinach
Artist Point, Wilderness Lodge
Yield: 1 serving
5 Each Gyoza Wrappers
2 1/2 ounces Yukon Gold Potatoes, puréed
1/2 ounce Chives, shaved
1 ounce Canola Oil
2 ounces Water
To Taste Salt
To Taste Pepper
3 ounces Edamame (Soy Beans)
2 ounces Mizuna
3 ounces Spinach
1 ounce Canola Oil
To Taste Salt
To Taste Pepper
2 ounces Artist Point Soy Vinaigrette (see sub-recipe)
1/2 teaspoon Hot Sesame Oil
1/2 teaspoon Chive Oil
1/2 ounce Lotus Root, sliced thin (#10 on slicer) and fried crisp
To Taste Togarashi Spice
To Taste Kosher Salt
1. Peel and slice the lotus root on #10 on the slicer. Deep Fry in a separate pot of fry oil at 325° F until crisp and golden brown. Drain on paper towels and season with Kosher Salt and Togarashi Spice to taste. Set aside for final plating.
2. Mix the shaved Chives with the Potato Purée. Season with Salt and Pepper to taste.
3. Place .5 ounce of Potato Purée in the center of each of the 5 Gyoza wrappers.
4. Dab water on the outer rim of the wrappers.
5. Seal the wrappers well in half-moon shapes.
6. Sauté the pot stickers in 1 ounce of Canola Oil until light golden brown.
7. Add the 2 ounces of water and cover the pan. Cook for 2 minutes until most of the water is evaporated.
8. Sauté the Mizuna, Spinach and Edamame (Soy Beans) together in and season with Salt and Pepper.
9. Arrange the greens mix on the center of the plate.
10. Arrange the 5 pot stickers around the greens.
11. Drizzle the pot stickers and the plate with the Soy Vinaigrette, Hot Sesame Oil and Chive Oil.
12. Top the dish with the crispy Lotus Root chips.
Soy Vinaigrette
Yield: 3 Quarts
1 1/2 quarts Soy Sauce
15 Each Limes, zested and juiced
1/2 Cup Rice Wine Vinegar
4 ounces Ginger, peeled and micro-grated
12 ounces Granulated Sugar
3 ounces Vietnamese Hot Chili Sauce
2 Cups Sesame Oil, regular
6 Cups Canola Oil
To Taste Salt
To Taste Pepper
Place all ingredients in a mixing bowl and mix well. Do not emulsify. Store in an airtight container in a refrigerator.
Pumpkin Ravioli
Wolfgang Puck Grand Café, Downtown Disney
Serves 6
8 tablespoons (4 ounces) unsalted butter
1 pound fresh pumpkin, peeled and cut in 1-inch cubes
2 cups heavy cream
1/2 bay leaf
2 tablespoons minced fresh sage, plus 6 small leaves for garnish
2 teaspoons fresh thyme leaves
2 eggs, beaten
Salt and freshly ground white pepper
6 sheets, approx 6 x 12-inches, of fresh spinach pasta
1 egg, beaten lightly, for egg wash
1/4 cup semolina or all purpose flour, for dusting
2 cups chicken stock (see separate recipe)
2 shallots, chopped
1. Heat a large heavy skillet over low heat and add 4 tablespoons of the butter. When the butter is foamy, add the cubed pumpkin and cook, stirring often to stop it from sticking and burning, until it softens.
2. Transfer the pumpkin into a medium saucepan, add 1 cup heavy cream and half the herbs and cook over low heat for approximately 30 minutes, or until puree is thick and the liquid has evaporated. If any lumps remain, use a fork to crush them into the mixture. Stir occasionally to prevent scorching. Remove from the heat and beat in an additional 2 tablespoons butter.
3. Whisk in the beaten eggs. Season to taste with salt and pepper and set aside to cool.
4. Lay out 3 sheets of pasta. Using a pastry bag or a teaspoon, place 8 equal mounds of the pumpkin puree on each sheet of dough, about 2 inches apart. Brush around each mound with eggwash. Cover the mounded dough sheets with a second sheet of pasta and press around the mounds of pumpkin to seal the dough. Using a 2-inch cookie cutter, cut out the ravioli. Dust a tray with semolina and place the ravioli on it. Bring a large pot of salted water to a boil while you make the sauce
To Prepare the Sauce
1. In a medium saucepan, reduce the stock with the shallots to 1/2 cup. Add the remaining 1 cup heavy cream and reduce by half. Over low heat, whisk in the remaining 4 tablespoons butter, a little at a time, over low heat. Strain the sauce into a clean saucepan and add the remaining sage and thyme. Season to taste with salt and pepper.
2. Add the ravioli to the rapidly boiling water and cook for 4 to 5 minutes. Remove with a slotted spoon and drain. Add the ravioli to the sauce and bring just to the boil. Correct the seasonings.
Divide the ravioli among preheated plates and spoon the sauce over them. Garnish each with serving with a fresh sage leaf. Serve immediately.
Raclette Cheese
Epcot Food and Wine Festival, Switzerland and Austria
4 to 6 servings
Where the river Rhine flows through the Canton of Valais on its way to Lake Geneva, you will find the semi-hard cheeses such as Gomser, Bagnes, and Orsieres, usually referred to by the collective name of Raclette cheeses. Racler is the French word meaning, "to scrape", and in the region of origin Raclette cheese is used in the preparation of a very popular melted cheese dish. The cut surface of the cheese is melted before an open fire, or an electrical element, and scraped onto a plate, where it is joined by potatoes cooked in their jackets, onions, and gherkins. This dish takes its name from the cheese. The cheese must be melted evenly, and have a fruity but not a dominating flavor and must be creamy and not too chewy when served.
The remarkably spicy yet not overpowering taste of Raclette cheese is due to the special quality of milk from the alpine meadows of Valais. The cheese makers in the region still use raw milk, mostly from Eringer cattle.
A Raclette cheese with its reddish rind and weight of 11 to 15 pounds, is considered ripe after four to six months. Cheese of seven months maturity are preferred by some connoisseurs for the mature taste and greater ease of melting.
Raclette Cheese Plate:
¼ cup Raclette cheese
1 each Red skinned potato
1 each Gherkin
1 each Pickled onion
As needed Cracked black pepper
Method: Place cheese in raclette and melt until soft. Scrape the raclette cheese onto a plate. Add the potato, gherkin and pickled onion on the plate. Using a pepper mill, crack the black pepper over the cheese as needed.
Note : If desired, add 2 thin slices of dried beef to the plate.
Rasta Pasta
Rainforest Café, Animal Kingdom
8 oz bowtie pasta
1 tsp chopped garlic
2 Tbl olive oil
1 c chopped fresh spinach
1 broccoli florets
1 medium red pepper, roasted
1 c grilled chicken, sliced into ½" pieces
1 c prepared Alfredo sauce
1/8 c prepared basil pesto sauce
1 tsp Italian seasoning
2 Tbl shredded Parmesan cheese
Cook pasta according to package directions. Drain well and set aside. In a 10" sauté pan, sauté garlic in oil. Add spinach, broccoli, red pepper and grilled chicken. Toss to combine. Stir in Alfredo and pesto sauces. Simmer for 5 minutes. Reheat pasta if necessary. Pour pasta into bowl and top with vegetable/sauce mixture. Sprinkle with Italian seasoning and Parmesan cheese.
Remy’s Ratatouille or Confit Byaldi
from the Pixar Film Ratatouille, courtesy of Thomas Keller, Owner of The French Laundry in Napa and winner of the Culinary Olympics.
Start to finish: 3 1/2 hours, 1 hour active
Unlike traditional ratatouilles, this recipe calls for layering vegetables in a spiral on top of a piperade. You could also layer the vegetables in stripes, if you find that easier.
Servings: 4
For the piperade (bottom layer):
1/2 red bell pepper, seeds and ribs removed
1/2 yellow bell pepper, seeds and ribs removed
1/2 orange bell pepper, seeds and ribs removed
2 tablespoons extra-virgin olive oil
1 teaspoon minced garlic
1/2 cup finely diced yellow onion
3 tomatoes (about 12 ounces total weight), peeled, seeded and finely diced, juices reserved
1 sprig fresh thyme
1 sprig flat-leaf parsley
1/2 a bay leaf
Kosher salt
For the vegetables:
1 medium zucchini (4 to 5 ounces) sliced in 1/16-inch-thick rounds
1 Japanese eggplant (4 to 5 ounces) sliced into 1/16-inch-thick rounds
1 yellow (summer) squash (4 to 5 ounces) sliced into 1/16-inch-thick rounds
4 Roma tomatoes, sliced into 1/16-inch-thick rounds
1/2 teaspoon minced garlic
2 teaspoons extra-virgin olive oil
1/8 teaspoon fresh thyme leaves
Kosher salt and freshly ground black pepper
For the vinaigrette:
1 tablespoon extra-virgin olive oil
1 teaspoon balsamic vinegar
Assorted fresh herbs (such as thyme flowers, chervil, thyme)
Kosher salt and freshly ground black pepper
Special equipment: Oven-proof skillet
To make the piperade, preheat oven to 450 F. Line a baking sheet with foil.
Place pepper halves on the baking sheet, cut side down. Roast until the skins loosen, about 15 minutes. Remove the peppers from the oven and let rest until cool enough to handle. Reduce the oven temperature to 275 F.
Peel the peppers and discard the skins. Finely chop the peppers, then set aside.
In medium skillet over low heat, combine oil, garlic and onion and sauté until very soft but not browned, about 8 minutes.
Add the tomatoes, their juices, thyme, parsley and bay leaf. Bring to a simmer over low heat and cook until very soft and little liquid remains, about 10 minutes. Do not brown.
Add the peppers and simmer to soften them. Discard the herbs, then season to taste with salt. Reserve a tablespoon of the mixture, and then spread the remainder over the bottom of an 8-inch oven-proof skillet.
To prepare the vegetables, you will arrange the sliced zucchini, eggplant, squash and tomatoes over the piperade in the skillet.
Begin by arranging 8 alternating slices of vegetables down the center, overlapping them so that 1/4 inch of each slice is exposed. This will be the center of the spiral. Around the center strip, overlap the vegetables in a close spiral that lets slices mound slightly toward center. All vegetables may not be needed. Set aside.
In a small bowl, mix the garlic, oil and thyme, then season with salt and pepper to taste. Sprinkle this over vegetables.
Cover the skillet with foil and crimp edges to seal well. Bake until the vegetables are tender when tested with a paring knife, about 2 hours. Uncover and bake for another 30 minutes. (Lightly cover with foil if it starts to brown.)
If there is excess liquid in pan, place it over medium heat on stove until reduced. (At this point it may be cooled, covered and refrigerated for up to 2 days. Serve cold or reheat in 350 F oven until warm.)
To make the vinaigrette, in a small bowl whisk together the reserved piperade, oil, vinegar, herbs, and salt and pepper to taste.
To serve, heat the broiler and place skillet under it until lightly browned. Slice in quarters and lift very carefully onto plate with an offset spatula. Turn spatula 90 degrees as you set the food down, gently fanning the food into fan shape. Drizzle the vinaigrette around plate.
Start to finish: 3 1/2 hours, 1 hour active
Rigatoni alla Calabrese
Portobello Yacht Club, Downtown Disney, (Chef David Bland)
Serves 4
24 oz Pork sausage, with fennel seed and garlic (with no casing).
32 oz cooked rigatoni pasta (16 oz dried pasta)
1 oz 100% olive oil
8 oz crimini mushrooms (sliced)
2 oz chopped kalamata olives or black olives
6 oz Escarole cleaned and chopped (another version uses arugula and spinach instead)
4 oz diced fresh plum tomatoes
24 oz Chicken stock
4 oz whole butter (unsalted)
salt and pepper to taste
Preparation:
Cook rigatoni pasta in salted boiling water until al dente. Cool pasta in ice water bath, remove and keep in colander to dry. In a heavy gauge skillet add oil to pot until hot. Add sausage and break it up into bite size pieces with tongs. In the same pan with the sausage still in it add the mushrooms and sauté until tender. Pour in chicken stock and butter, olives and pasta and stir with wooden spoon to coat pasta. Allow sauce to go to a boil and reduce down. Finish with escarole and plum tomatoes and wilt greens lightly. Season to taste and serve immediately.
Note: This has been on the menu for over a decade and the review is outstanding.
Rigatoni Fiesolana
Spoodles, Boardwalk
Yield: 6 servings
1 Tablespoon olive oil
½ pound ground sausage
½ teaspoon minced garlic
1 each Portobello mushroom, sliced
2 cups your favorite marinara sauce
¼ cup heavy cream
pinch fresh basil
salt and pepper to taste
1 pound cooked rigatoni noodles
¼ cup parmesan cheese
Heat olive oil in a medium sauté pan. Add the sausage and cook until nicely browned and cooked through. Add garlic and stir to mix well. Add the mushrooms, stirring frequently, to allow mushrooms to wilt. Add marinara and heavy cream and bring to a simmer. Add the basil, salt and pepper, stirring to incorporate. Taste the sauce to adjust seasonings if necessary. Add rigatoni noodles and toss to coat with the sauce. Top with cheese and serve.
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.
Roasted Chicken Linguine
Shutters Restaurant, Disney's Vero Beach Resort (also in Delicious Disney)
Serves 4 - 6
2 1/2 to 3 pound chicken, roasted (or from the deli)
1 pound dry linguine
1 cup extra-virgin olive oil
2 tablespoons chopped fresh garlic
3 tablespoons chopped sun-dried tomatoes
2 tablespoons pine nuts
1/2 10-ounce bag of pre-washed fresh spinach
1/2 cup feta cheese, crumbled
1/2 cup goat cheese
1/2 bunch fresh basil, chopped
Coarse salt and freshly ground black pepper, to taste
Fresh Parmesan cheese, shredded for garnish
Pull chicken from bones and tear into bite-sized pieces. Set aside. Cook linguine according to package directors. Drain, rinse with cold water, and set aside.
Heat all of oil in a large skillet over medium heat. Add garlic and stir fry for 30 seconds (don't let it burn). Add sun-dried tomatoes and pine nuts, stirring until nuts are lightly browned. Add chicken, spinach, and feta and goat cheeses, stirring until creamy. Add linguine and heat through. Add basil, then season with salt and pepper. Garnish with fresh Parmesan cheese.
Cooks Note: Nov. 07 – used ¾ cup of oil and could easily cut it down further to ½ cup or less. Had to fry the chicken more in the oil because it wasn’t baked through. Otherwise, this dish tastes extremely good. The 2 teenage boys devoured huge plateful’s and the recipe was just enough for 4 good-sized servings.
Roasted Vegetable Pizza
from Mama Melrose’s Ristorante Italiano – Disney Hollywood
1 Pizza Crust/Flatbread
1 Tbl Basil pesto
1/8 c Sliced onions
1 Tbl Red Pepper (roasted)
1Tbl Green Pepper (roasted)
1/8 c Portabello Mushroom (roasted)
1 Tomato (sliced)
½ c Shredded Mozzarella Cheese
to taste Salt/Pepper
as needed flour
Stretch pizza crust to desired thickness, and randomly puncture with tip of knife to prevent crust from bubbling. Spread pesto evenly over crust leaving ¼" border. Top pesto with sliced tomatoes, then shredded cheese, season with salt and pepper. Top cheese with roasted vegetables. Place in 400 degree oven for 6-8 minutes or until crust is at desired crispness.
Note: Pita/flatbread/tortilla, or any flatbread may be substituted for pizza crust as an alternative option
April ’08 – used a homemade crust, more toppings and more pesto. Was a very good pizza.
Sautéed Shrimp Pasta
'50s Prime Time Café, Disney-MGM Studios
24 Large Shrimp, peeled and deveined
4 oz Shiitake Mushrooms sliced
4 oz Pancetta diced small
24 oz Heavy Cream
2 oz Dijon Mustard
1 oz Chicken Base paste form
1/2 oz minced Garlic
1 oz Vegetable Oil
24 oz cooked Penne Pasta
1. In heavy saucepan, sauté garlic in a small amount of oil until golden brown.
2. Add cream, Dijon, chicken base and mix well. Bring to boil and remove from heat.
3. In large sauté pan over med-high heat place pancetta and cook until golden brown, then add shrimp and mushrooms.
4. When shrimp start to turn white on both sides add the sauce to the pan and continue to cook about 1-2 more minutes.
5. In pasta bowls, place pasta and shrimp mixture into 4 equal portions. Garnish with fresh-diced tomatoes and chives.
Seafood Pasta
Stromboli's Ristorante, Disneyland (Chef Cassidy)
Serves 4
1 tbsp. salt
2 tbsp. olive oil
8 oz. medium shrimp, peeled and deveined
8 oz. sea scallops, whole
1/2 cup mushrooms, sliced
4 tsp. garlic, chopped
4 tsp. fresh basil, chopped,
or 1 tsp. dried
4 tsp. fresh thyme, chopped,
or 1 tsp. dried
1 cup white wine
1 lb. linguine
8 oz. lobster meat, cooked and cut into chunks
1 cup fresh tomatoes, diced
Lemon, quartered, for garnish
Fresh basil sprigs, for garnish
In large pot bring 4 quarts of water to a boil; add salt. Place olive oil in large sauté pan. Add shrimp and scallops and sauté over moderately high heat until cooked through (2 to 3 minutes); add mushrooms, garlic and herbs. Add wine and deglaze pan, scraping up brown particles; cook until liquid is reduced by half.
Meanwhile, cook pasta according to manufacturer's directions; drain. Return cooked pasta to pot. Add lobster to seafood mixture and heat until warmed through. Add seafood mixture and tomatoes to pasta and toss gently. Place in warm bowls and garnish with a lemon wedge and fresh basil sprigs, if desired.
7-Bean Beef Chili
Sci-Fi Dine-In Theater, Disney Hollywood
6 servings
2 pounds ground beef
1 tablespoon butter
1 medium Spanish onion, ¼ in dice
½ cup celery, ¼ in dice
1 small green pepper, ¼ in dice
1 small red pepper, ¼ in dice
1 medium clove garlic, minced
2 tablespoons chili powder
2 tablespoons cumin powder
1 1/2 teaspoon granulated garlic
1 1/4 teaspoon brown sugar
1 tablespoon Kosher salt
1 teaspoon ground black pepper
2 tablespoon ancho chili powder
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
1 tablespoon BBQ sauce
2 1/2 cups diced tomatoes
1/4 cup tomato paste
1 1/4 cups V-8 juice
1 cup assorted heirloom beans (makes 3 cups cooked beans)
5 ounces Tillamook Cheddar Cheese, grated
Cook beans according to size and assortment with 2 bay leaves and 1 teaspoon kosher salt.
Melt butter in pan, add beef and brown. Drain off fat, add onions, peppers, celery, garlic, both chili powders, cumin, granulated garlic, brown sugar, salt, pepper, oregano and cook 20 to 30 minutes. Add rest of ingredients except beans and simmer for 1 hour. Add beans and bring up temperature. Serve on a fried tortilla shell and garnish with Tillamook cheddar cheese and salsa.
March ’08 - used 1 tin of kidney beans and 1 tin romano beans. Excellent chili recipe. One of the best I've tried.
Shrimp and Artichoke Pasta
'50s Prime Time Café, Disney-MGM Studios
8 – 10 servings
2 lbs Large Shrimp Peeled and Deveined
12 oz quartered artichoke hearts
3 lbs cooked Penne Pasta
6 oz shredded Parmesan Cheese
1 1/2 oz cooking oil
12 oz Kalamata Olives
6 oz diced fresh tomatoes
18 oz herb butter (butter mixed with garlic, parsley, basil, thyme, etc.)
1 oz chopped chives
Kosher salt to taste
ground black pepper to taste
In a large Sauté pan over medium-high heat add oil and sauté the shrimp, olives, artichokes and tomatoes until hot about 1-2 minutes. Add herb butter; stir constantly until butter is melted into a creamy consistency. Pour over hot pasta and top with Parmesan cheese and chives.
Shrimp and Asparagus Penne Alfredo
1900 Park Fare, Cinderella's Gala Feast, Grand Floridian
Serving Size - 8
1/2 pound asparagus spear -- cut in 2" pieces
2 cloves garlic
2 teaspoons olive oil
1 quart heavy cream
1 pound shrimp
1/4 pound parmesan cheese -- grated
1 pinch nutmeg -- to taste
1 pinch white pepper -- ground, to taste
1 pinch salt -- to taste
1 pound penne pasta -- cooked and drained
1. Blanch the asparagus in boiling water for 2 minutes. Drain and chill in cold water.
2. In a large sauté pan, sauté the garlic in the olive oil until aroma develops.
3. Add the heavy cream and reduce to about 2 1/2 cups.
4. Add the shrimp and allow them to cook through (about 3 minutes).
5. Add the blanched asparagus to the pan and allow to heat through.
6. Add the Parmesan cheese and a pinch of nutmeg and pepper to the pan. Stir to melt the cheese.
7. Toss the pasta with the sauce.
8. Season to taste with nutmeg, pepper and nutmeg.
9. Serve hot with additional grated Parmesan cheese on the side.
Shrimp Carbonara (Very good and popular)
From Mama Melrose's Ristorante Italiano, Disney-MGM Studios
(serves 4 - 6)
1 1/2 Cups Small Dices Pancetta Bacon
1 Cup Small Diced Yellow Onion
1 1/2 lb. Shrimp (16/20 count P&D tail off)
1 tsp. Fresh Cracked Black Peppercorns
2/3 Cup Whipping Cream
1 1/2 lb. Cooked Penne Pasta
2 Cups Fresh Grated Romano Cheese
1/4 Cup Butter 4 Eggs
Melt butter in skillet and sauté pancetta and onion until onions become transparent. Add shrimp and cook for 3 to 4 minutes. Season with pepper. In bowl, lightly whisk whipping cream and eggs. Heat pasta in boiling water, drain well and add to skillet. Add egg and cream mixture and Romano cheese. Turn down the heat and keep tossing in skillet until sauce slightly thickens. Divide into 4 or 6 pasta bowls. Sprinkle with freshly chopped parsley and serve immediately.
Shrimp Pad Thai
Wolfgang Puck Cafe at Downtown Disney
Sauce 1:
3 tablespoons lime juice
3 tablespoons tamarind paste
1/2 teaspoon paprika
1/2 cup palm sugar
1 teaspoon salt
Sauce 2:
3 tablespoons fish sauce
1 tablespoon rice vinegar
1 tablespoon water
1 tablespoon sugar
2 teaspoons minced garlic
2 teaspoons minced Thai green chilies
1 tablespoon minced cilantro leaves
4 ounces rice noodles, linguini size
1 quart cold water
Oil, for deep-frying
2 ounces firm tofu, cut into 1/2-inch dice
2 tablespoons chopped roasted peanuts
1 tablespoon butter
1 egg, beaten with 1 teaspoon milk, plus salt, to taste
2 tablespoons peanut oil
1/2 teaspoon minced lemongrass
1 teaspoon minced green chilies
1 teaspoon chopped shallots
1 teaspoon minced ginger
1 kaffir lime leaf
1 tablespoon chopped cilantro leaves, plus sprigs for garnish
6 large shrimp, peeled, deveined
1/2 cup bean sprouts
Julienned green onion, for garnish
2 lime wedges, for garnish
1. To make Sauce 1: In a small saucepan, combine all the ingredients and bring to a boil. Continue boiling briefly just until the sauce reduces slightly. Set aside to cool. Reserve.
2. To make Sauce 2: In a small nonreactive bowl, combine all the ingredients and stir until well blended. Reserve.
3. In a mixing bowl, soak the rice noodles in cold water until softened. (This can be done several hours ahead of time.) Drain and reserve until needed.
4. Heat the oil in a medium saucepan or wok over medium-high heat. Deep-fry the diced tofu until crisp and golden. Remove with a slotted spoon or wire skimmer, drain on paper towels, and set aside to cool. Reserve. Add the peanuts to the oil and fry for 30 seconds. Remove and set aside.
5. In a small skillet, heat 1 tablespoon butter. Cook the scrambled egg mixture to a medium consistency. Season with salt. Transfer to a plate and set aside to cool. Chop coarsely and set aside until needed.
6. In a wok, over high heat, add the peanut oil. When almost smoking, stir-fry the lemongrass, green chilies, shallots, ginger, kaffir lime, cilantro, and shrimp until the shrimp turn pink and opaque, about 1 minute. Add the softened noodles, half of the bean sprouts, fried tofu, scrambled eggs, Sauce 1, and Sauce 2. Continue to stir-fry until the noodles have flattened, heated through, and blended with the sauce.
7. Transfer the Pad Thai to a serving plate. Top with the remaining bean sprouts, cilantro, green onions, and chopped peanuts. Serve with lime wedges for each person to squeeze over the noodles.
Note from Luxury Guides Cara Goldsburg: For years my favorite pasta on the menu at Downtown Disney's Wolfgang Puck Cafe was their spicy Pad Thai. Alas, they no longer offer it. But that doesn't mean we can't make it at home.
Shrimp Penne Pasta
Sci-Fi Dine-In Theater, Disney Hollywood (from Chef Lisa)
1 serving
2 ounces olive oil
1/2 ounce garlic, minced fine
1/4 ounce capers
3 ounces plum tomatoes, sliced
1 ounce spinach
1/4 ounce basil, stems removed
2 ounces wine, white
1 ounce asiago cheese, shredded
8 ounces Penne pasta
4 ounces shrimp, 21/25
Heat pasta in boiling water.
Start with hot pan. Add olive oil and shrimp. Sauté until shrimp is ½ cooked. Add garlic, capers and basil. Cook until garlic is a light brown; deglaze with white wine. Add drained Penne pasta, tomatoes, spinach. Cook until all ingredients are hot.
Shrimp With Linguine
Narcoossee's Restaurant (Chef Anette Grecchi –Gray)
Prep: 25 min Cook: 8 min
1 lb linguine pasta
2 Tbs. extra virgin olive oil
I lb medium shrimp, peeled and deveined
2 tsp. chopped garlic
I tsp. each salt and pepper
I cup chicken broth
1/2 tsp. crushed red pepper optional
I Tsp. freshly grated lemon peel
1/4 cup fresh lemon juice
1/2 cup chopped Italian parsley
1/3 cup grated Parmesan cheese
Garnish: lemon slices and parsley sprigs
I . Cook pasta according to package directions. Drain well.
2. While pasta cooks, heat I Tbs. of the oil in a large skillet over medium high heat. Add shrimp, garlic and 1/2 tsp. each of the salt and pepper. Sauté 2 minutes or until shrimp are barely pink. Add broth and crushed pepper, if using. Increase heat to high and cook I minute or until shrimp are cooked through. Stir in lemon peel and juice.
3. Put pasta in a serving bowl, add remaining Tbs. oil and 1/2 tsp. each salt and pepper; toss to coat. Add shrimp mixture, parsley and cheese. Toss to mix. Garnish with lemon and parsley.
Sicilian Pizza
Epcot Food and Wine Festival, Italy
Dough:
1 1/2 C. all-purpose flour
1/2 t. yeast
2 T. olive oil
1 pinch salt
1 pinch sugar
1/2 C. water
Topping:
2 C. fresh plum tomato sauce with oregano
16 slices pepperoni
1/2 lb. fresh mozzarella
For dough: Mix ingredients together until it forms a ball that is firm to the touch. Roll dough to form a round sheet about 1/4" thick. Place on a baking sheet.
For topping: Chop and then strain water from either fresh or imported canned plum tomatoes. Add oregano to tomato sauce and spread evenly over dough. Add fresh mozzarella and Italian pepperoni slices. Bake at 400° for 15 to 20 minutes or until golden brown.
April ’08 - Very good. Used the Roma Sauce from DCL and made the dough in the bread machine.
Sonoma Goat Cheese Ravioli
From the California Grill, Contemporary Resort, From: Chef John State (Also in Delicious Disney & Cooking With Mickey)
Makes 6 servings Prep Time: 20 minutes Cook Time: 2 minutes
1 lb. soft mild goat cheese (such as Montrachet)
5 & ½ oz. aged goat cheese, crumbled
½ cup seasoned bread crumbs
2 Tbsp. prepared basil pesto
2 tsp. extra virgin olive oil
2 tsp. roasted garlic purée (see below)
1/2 tsp. salt, or to taste
1/8 tsp. freshly ground pepper, or to taste
16 egg roll wrappers
1 large egg & 1 Tbsp. water for egg wash
Serve with Clear Tomato Broth (see below)
In a large bowl, stir together the fresh goat cheeses, bread crumbs, pesto, olive oil, garlic, salt & pepper. Blend well. Lay out 8 egg roll wrappers and brush each with the egg wash. With a sharp knife, mark each wrapper into 4 squares, taking care not to cut all the way through. Place about 1 Tbsp. of the goat cheese mixture in the center of each square. Cover with the 8 remaining egg roll wrappers and press the edges together. With a knife, cut each double wrapper with filling into 4 squares, to yield 32 squares of filled ravioli. Press edges together. (If not using the ravioli immediately, sprinkle them lightly with cornmeal and store, refrigerated, between layers of waxed paper.)
When ready to serve, cook ravioli in a large pot of boiling salted water for 1-2 minutes. Drain completely. Serve in a shallow bowl of warm Clear Tomato Broth. If you don’t want to make the broth this can be topped with chopped, seeded, ripe tomatoes.
**GARLIC PUREE:* Heat oven to 400 degrees. Cut off stem & top third of 1 whole garlic bulb. Place in foil & drizzle with 1 teaspoon olive oil. Seal packet tightly and roast for 1 hour. Let cool & squeeze out pulp to use in above recipe.*
**CLEAR TOMATO BROTH:* *15 whole vine-ripened tomatoes and 1 tsp. salt.
In a blender, in batches, coarsely chop 15 whole vine-ripened tomatoes with salt. Place the chopped tomatoes in a large sieve lined with a double layer of damp cheesecloth, set it over a bowl, and let the mixture drain in the refrigerator for 24 hours to collect the liquid. Discard the tomato pulp and reserve the liquid.
Note: Had this in Jan. ’08 and it’s served as an appetizer. One large ravioli per serving. The ravioli is delicious but was not blown away by the thin tomato sauce. It’s like a broth.
Sonoma Goat Cheese Ravioli Version 2 (from the Orlando Sentinel, 2005)
From the California Grill, Contemporary Resort
Makes 4 - 6 servings Prep Time: 20 minutes Cook Time: 2 minutes
1 lb. soft, mild goat cheese, such as Montrachet, crumbled
5 1/2 oz. aged goat cheese, crumbled
1/2 cup seasoned bread crumbs
2 Tblsp each: basil pesto and extra-virgin olive oil
2 tsp roasted garlic puree (see note)
1/2 tsp salt, or to taste
1/8 tsp freshly ground pepper, or to taste
16 large egg roll wrappers
1 large egg beaten with 1 Tblsp. water for egg wash
Clear tomato broth (see note):
14 whole, vine-ripened tomatoes
1 tsp salt
1. For the broth, in a blender, in batches, coarsely chop tomatoes with salt. Place chopped tomatoes in a large sieve lined with a double layer of damp cheesecloth. Set sieve over a bowl. Let mixture drain in the refrigerator for 24 hours to collect the liquid. Discard tomato pulp and reserve the liquid. You should have about 4 cups.
2. In a large bowl, stir fresh goat cheese, aged goat cheese, bread crumbs, pesto, olive oil, garlic, salt and pepper.
3. On a work surface, lay out 8 egg roll wrappers. Brush each with egg wash. With a sharp knife, mark each wrapper into 4 squares, taking care not to cut all the way through. Place about 1 tablespoon of the goat-cheese mixture in the center of each square. Cover with the remaining 8 wrappers and press edges together. With a knife, cut each double wrapper into 4 squares to yield 32 squares of filled ravioli. Press edges together.
4. Cook ravioli in a large pot of boiling, salted water, 1 to 2 minutes. Drain completely. Serve with warm tomato broth.
Recipe note: If you dont want to make the broth, top ravioli with chopped, seeded ripe tomatoes. Roasted garlic puree: Heat oven to 325 F. Line baking sheet with foil. Cut top quarter from 2 large heads of garlic and place, cut side up, on baking sheet. Drizzle generous tablespoon of olive oil over garlic. Sprinkle with 1⁄8 teaspoon salt and pinch freshly ground black pepper. Turn garlic cut side down, and roast until cloves are soft and golden brown, about 1 hour. Remove, let sit until cool enough to handle. Squeeze garlic, gently pressing to release cloves into a bowl. Stir to blend to a spreading consistency. Makes 3 tablespoons. Extra can be used as a spread for bread.
Spanakopita (Spinach and Cheese Casserole)
Greece, Epcot Food and Wine Festival '05
Yield: 6 Servings
3 TB olive oil
1 Large onion, finely chopped
2 Garlic cloves, minced
2 pounds spinach, stemmed and coarsely chopped
2 eggs, lightly beaten
1/2 Cup ricotta cheese
1 cup feta cheese, crumbled
1/2 cup thinly slice green onions
1/2 cup finely chopped parsley
Salt and pepper to taste
8 sheets phyllo dough
1/4 cup olive oil
1. Preheat the oven to 350 degrees F. Lightly oil a 9-inch square baking pan.
2. Heat the olive oil in a large skillet over medium heat. Saute the chopped onion and garlic until soft but not browned. Stir in spinach and cook until all the water from the spinach has evaporated, about four minutes. Remove from heat and set aside to cool.
3. In a medium bowl, mix together eggs, ricotta and feta. Stir in cooled spinach mixture, the green onions and parsley. Season to taste with salt and pepper.
4. Lay 1 sheet of phyllo dough in prepared baked baking pan, place another sheet of phyllo dough on top and brush with olive oil. Repeat process with two more sheets of phyllo. The phyllo dough will overlap the pan.
5. Spread spinach and cheese mixture into pan and fold overhanging phyllo over filling.
6. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Fold overhanging phyllo into pan and brush with a final coat of oil.
7 Bake in preheated oven for 30-40 minutes, or until golden brown. Cut into squares and serve warm.
Specialty Chili
Whispering Canyon Cafe at Disney's Wilderness Lodge
Yield: 1 gallon
1 lb. Ground Beef
1 Cup Onion, diced
1/4 Cup Celery
2 Tbsp Garlic, chopped
1-1/4 lb Tomatoes, diced
1/2 Cup Beer
1 Tbsp BBQ Sauce
Dash Tabasco Sauce
1/4 Cup Green Pepper
2 Cups V-8 Juice
2 Lbs Kidney Beans
1/2 Tsp Chili Powder
1/2 Tsp Cumin
1/2 Tsp Salt
1/2 Tsp Black Pepper
1. In a heavy saucepan, over medium heat, brown the beef cubes and onions.
2. Add the garlic and keep stirring. Add spices.
3. When the onions are clear, add beer to deglaze the pan.
4. Add half of the diced tomatoes and half the V-8 juice. Reduce heat and simmer until the meat is tender.
5. Add the BBQ sauce and Tabasco sauce.
6. Add the fresh vegetables and simmer for 15 minutes more.
Serving Ideas: Top with sour cream, cheddar cheese, and chopped green onions. Don't forget the tortilla chips!!
Nov. ’07 - I think the actual recipe uses cubed beef and must use more chili powder. This was hardly hot at all. I added more spices and more salt so the flavor was okay, but not our favorite chili recipe.
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. (Can be refrigerated.) Toss pasta with sauce; add chives and carrots. Serve immediately. (Below is the batch recipe for the peanut sauce as the proportions are different.)
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: This seems like way too much oil to arugula. Most recipes use 4 cups packed leaves to 1 cup oil. The chef probably meant 1 cup arugula to ¼ cup olive oil.
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.
Peanut Sauce (Batch)
Yield: 50 oz.
16 oz. canola oil
18 oz. peanut butter
2 oz. soy sauce
2 oz. sesame oil
10 oz. sweet chili sauce
Blend peanut butter, soy sauce and chili sauce in large bowl until smooth. Refrigerate.
Spicy Chicken Pizza
Wolfgang Puck Express Menu, Downtown Disney (from his website. The Disney version is with roasted red and yellow peppers, chili oil, mozzarella cheese, tomato, leeks, crushed chilies, and fresh cilantro)
Makes two 10-inch or four 8-inch pizzas
About 1 1/4 pounds skinned and boned uncooked chicken, cut into small cubes to make 4 cups.
Marinade:1/2 cup plus 1 tablespoon extra-virgin olive oil
3 1/2 tablespoons fresh lime juice
2 large jalapeño peppers, trimmed and minced
1 garlic clove, peeled and minced
1 tablespoon chopped fresh cilantro leaves
Kosher salt
1 recipe Pizza Dough (See separate recipe)
Toppings:
2 cups grated mozzarella cheese (8 ounces)
2 cups grated Fontina cheese (8 ounces)
6 Roma tomatoes (about 1 pound), ends trimmed, cut into thin slices
1 cup cubed Asian eggplant, sautéed or grilled (use leeks instead)
1 recipe Caramelized Onions (See separate recipe)
1/2 cup sliced red and yellow bell peppers, sautéed or grilled
1. Marinate the chicken: Arrange the cubed chicken in a shallow medium bowl and toss with the marinade ingredients, using 1/4 cup of olive oil. Season lightly with salt and let marinate for about 1 hour, refrigerated.
2. In a skillet or sauté pan large enough to hold the chicken in one layer, heat the remaining 1 tablespoon of oil. Remove the chicken from the marinade with a slotted spoon. Sauté the chicken just to brown on all sides. Do not overcook. Remove from the skillet with a slotted spoon and set aside.
3. Place a pizza stone on the middle rack of the oven and preheat the oven to 500 degrees F. On a lightly floured surface, stretch or roll out the dough to make two 10-inch rounds, with the outer border a little thicker than the inner circle. Transfer dough to wooden pizza paddles or cookie sheets.
4. Layer the pizza: Start with the mozzarella, then the Fontina, tomato, eggplant, caramelized onions, cooked chicken, and peppers. Slide the pizza onto the baking stone. Bake until the pizza is nicely browned, 10 to 12 minutes.
5. Transfer the pizza to a firm surface and cut into slices with a pizza cutter or very sharp knife. Serve immediately.
Pizza Dough
Makes four 8-inch pizzas
1 package active dry or fresh yeast
1 teaspoon honey
1 cup warm water (105º F to 115º F)
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil, plus more for brushing
1. In a small bowl, dissolve the yeast and honey in 1/4 cup of the warm water.
2. In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. (The pizza dough can also be made in a food processor. Dissolve the yeast as above. Combine the flour and salt in the bowl of a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball.)
3. Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled.)
4. Place a pizza stone on the middle rack of the oven and preheat the oven to 500º F.
5. Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let it rest for 15 to 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
6. To prepare each pizza, dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough. Press down on the center, spreading the dough into an 8-inch circle, with outer border a little thicker than the inner circle. If you find this difficult to do, use a small rolling pin to roll out the dough. Lightly brush the inner circle of the dough with oil and arrange the toppings of your choice over the inner circle.
7. Using a lightly floured baker’s peel or a rimless flat baking tray, slide the pizza onto the baking stone and bake until the pizza crust is nicely browned, 10 to 12 minutes. Remember that the oven is very hot and be careful as you place the pizza into and out of the oven. Transfer the pizza to a firm surface and cut into slices with a pizza cutter or very sharp knife. Serve immediately.
Caramelized Onions
Makes about 3/4 cup
2 tablespoons extra virgin olive oil
1 large red, yellow or white onion (3/4 pound) peeled, trimmed, and cut into 3/4 inch dice
2 tablespoons balsamic vinegar
Kosher salt and freshly ground black pepper
1. In a 10-inch skillet, heat the oil. Add the onion and cook over medium heat, stirring frequently, until light browned, about 15 minutes. Add the vinegar and cook 1 minute longer. Season with salt and pepper to taste.
2. Cool the onion and transfer to a covered container. Refrigerate and use as needed.
Steak Flatbread
Sunshine Seasons, The Land Pavilion
Yield: 8 portions
Ingredients for flatbread topping
12 ounces of kosher salt
1 1/4 ounce granulated garlic
to taste pepper
1 ounce of sugar
1 1/2 ounce curry powder
1 ounce cumin
Mix all ingredients together. Store in airtight container.
Ingredients for Steak Marinade
4 pounds flank steak
9-1/2 ounces your favorite shrimp and chicken marinade
1/8 teaspoon black pepper
1/8 teaspoon ground ginger
1/8 teaspoon garlic powder
1/2 ounce olive oil
1/8 teaspoon cayenne pepper
19 ounces soy sauce
4 cups water
2-1/2 ounces sugar
Mix all dry ingredients together. Marinate for 24 hours. Grill or bake the steak to your likeness.
Ingredients for Wild Green Tabbouleh Salad
8 ounces of spring salad mix
4 ounces of cous cous (small grain and prepared according to directions)
Tabbouleh dressing (depending on the amount you like)
Prepare cous cous as directed. Cool. Mix all ingredients together.
Ingredients for Tabbouleh Dressing
1 ounce fresh mint
3/4 coup lemon juice
1/2 cup diced plum tomatoes
3/4 ounce Kosher salt
to taste black pepper
3 cups olive oil
Mix all ingredients together.
Assembly: On flatbread, spray with Pam, sprinkle the seasoning on. Place steak on top. Add the salad mixture. Sprinkle with the Tabbouleh dressing.
Stilton and Potato Quiche
Cinderella's Royal Table, Magic Kingdom
Yield: 8 servings
6 cups shredded potato, blanched
1 onion, julienned
15 eggs
3 pints heavy cream
3 Tbsp. chopped parsley
2 cups Japanese bread crumbs
2 cups Stilton cheese
3 Tbsp. clarified butter
salt & pepper to taste
1. In a saute pan, heat clarified butter, saute potatoes and onions until brown.
2. Season potatoes and onions with salt and pepper, place in baking dish.
3. Heat oven to 350º F.
4. Combine eggs and cream in a bowl with a whisk.
5. Pour custard mix over potatoes and bake in oven until the custard is set, approximately 30 minutes.
6. Combine the bread crumbs and cheese and top the quiche with the crust mixture.
7. Bake an additional 15 minutes at 350ºF to brown the crust.
Taco al Carbon
Epcot Food and Wine Festival 2000, Mexico
Chicken Fajita Filling:
1 1/4 lb. chicken breast
1 1/2 oz. lime juice
3/4 oz. garlic
1/4 T. salt
1/4 t. pepper
1 1/2 oz. vegetable oil
3/8 oz. jalapeno pepper, chopped
1/4 oz. cilantro
1/2 t. red crushed chiles
3/4 oz. and 1 t. liquid smoke (optional)
Corn Tortillas:
1/2 pound corn maseca
7 ½ cups water (another version calls for 7 ½ ounces)
Salsa Verde de Molcajete:
4 oz. green tomatillas
1/2 oz. onions
1/2 oz. cilantro
1 serrano chili pepper
salt to taste
Method of Preparation for Corn Tortillas:
Mix corn maseca with water to make the tortilla dough. Form a ball using 1 ounce of the dough. Place it into the tortilla press to form one tortilla and transfer on to hot grill until it is well cooked on both sides. The tortilla will be soft and puffed when done.
Method of Preparation for Chicken Fajita filling:
First marinate the chicken breast in lime juice, garlic, salt, pepper, oil, jalapeno pepper and cilantro. After marinated and cooked on both sides on the grill, cut into thin strips.
Method of Preparation for Salsa Verde de Molcajete:
Roast the tomatillos and Serrano peppers on the grill. Use Mexican stone bowl mortar to mash up the ingredients, keeping it chunky. Add salt to taste.
Fill one tortilla with the chicken and green sauce and roll.
Thai-inspired Scallops with Noodles
Recipe adapted courtesy of Epcot Catering
Makes 4-5 servings.
2 cups orange juice
1 teaspoon orange juice concentrate
1/2 pound unsalted butter
3 tablespoons sweet Thai chili sauce, found in Oriental food section
2 tablespoons sesame seed oil
1/4 cup tamari (soy sauce may be substituted)
3/4 tablespoon finely chopped fresh chiles (recommend: Hungarian wax chiles, or poblano pepper and 1/8 teaspoon ground cayenne pepper)
2 stalks bok choy, 1-inch pieces sliced on the diagonal
1 cup fresh broccoli florets
24 large bay scallops
2 cups soba noodles, cooked (2 pkg Ramen noodles, cooked may be substituted)
1/2 cup chopped fresh mint leaves, plus sprigs to garnish
Additional tamari (or soy sauce), to taste
Two hours before meal: Heat the orange juice until it is reduced to a quarter of its original volume. Remove from heat and add orange juice concentrate. Let cool. Mix butter with juice reduction and add chili sauce. Refrigerate for 2 hours.
When ready to eat: Preheat wok to medium high. Heat sesame seed oil in wok. Put tamari, finely chopped chiles, bok choy, broccoli florets, and chopped mint in a bowl and mix well. Sauté scallops in sesame oil for 2 minutes. Remove from wok and keep warm. Add vegetable/tamari mixture to wok and sauté until veggies are crisp tender, about 4 minutes.
Meanwhile, in a small saucepan, heat orange butter sauce over medium high heat.
Add cooked noodles to wok and sauté 1 minute to warm throughout. Add scallops to wok, and pour butter sauce over all. Remove from heat. Garnish with mint sprigs and plate. Serve with chopsticks and additional tamari or soy sauce on the side.
Thin and Crispy Turkey Pizza
Mission Tortilla Factory, Disneyland
Serves 4-6
6 Mission® Soft Taco Size Flour Tortillas
1 tsp. Basil
1 tsp. Oregano
1/4 tsp. Garlic Powder
3 tsp. Olive Oil
3/4 cup Mozzarella Cheese shredded
1/2 cup Turkey diced
1 Green or Red Bell Pepper diced
3/4 cup Tomatoes diced
1: Heat oven to 400 degrees F. In a small bowl combine basil, oregano and olive oil. Lightly brush one side of each tortilla with the oil mixture. Sprinkle equal amounts of turkey, green pepper and tomatoes over tortillas. Top each pizza with cheese. Place directly on rack in middle of oven and bake for 8 minutes until crisp.
Tillamook Mac and Cheese with Maytag Crust
Artist Point, Wilderness Lodge
Yield: Serves 4
4 Tbsp Butter
3 Tbsp Flour
3 Cups Milk
1/2 Tsp Kosher Salt
1/4 Tsp White Pepper
1 Cup Shredded Tillamook Cheddar Cheese
4 Cups Cooked Pasta
1 Cup Maytag Bleu Cheese, crumbled
1/2 Cup Panko Japanese Bread Crumbs
1. Melt butter in a 1-quart saucepan over low heat. Whisk in flour, stirring to combine. Cook 2 to 3 minutes. Cook over low heat for 5 minutes more.
2. Gradually add milk, whisking constantly until thickened. Season with salt and pepper.
3. Add shredded Tillamook cheddar and stir to incorporate evenly.
4. Preheat oven to 375 degrees F.
5. Pour sauce over cooked pasta, stir to coat and place in an oven-safe dish.
6. Combine crumbled Maytag bleu cheese and panko bread crumbs, and top the pasta.
7. Bake in oven at 375 degrees for approximately 30 minutes. Center should be hot and the topping golden brown.
Tortellini di Formaggio
Epcot Food and Wine Festival, Italy
serves 4 people
10 oz spinach tortellini
10 oz cheese tortellini
10 oz Bechamelle Sauce: 2 cups milk, 3oz butter, 3oz flour, 1 pinch nutmeg
3 oz. button mushrooms
3 oz parmigiano cheese
4 oz prosciutto ham
5 leaves fresh sage
Clean and slice mushrooms in thin slices and sauté in a small amount of olive oil. Slice the prosciutto in small 3/4 inch strips (julienne). Grate your parmigano cheese into a bowl. Make your bechameele sauce: Bring milk to a boil with a pinch of nutmeg. In a separate skillet melt the butter and stir the flour in obtaining a roux. Whisk in milk, stirring constantly. Cook on low heat 20-25 minutes. Boil the tortellini in salted water. Drain and combine with prosciutto, mushrooms, and bechamelle together with the sage and parmigiano in a skillet on low flame.
Touchdown Tacos
Mission Tortilla Factory, Disneyland
10 Mission. Soft Taco Size Flour Tortillas warmed
10 Mission. Taco Shells
1 lb. Ground Beef
2/3 cup Water
1 can Refried Beans warmed
Toppings:
Pace Salsa to taste
Shredded Lettuce
Shredded Cheese
Diced Tomatoes
2 pkg. Lawry's. Taco Spices and Seasonings
1: Follow directions on 1st package of Lawry's Taco Spices to prepare meat. Add 2nd package of seasonings to refried beans. Spread warmed beans across each warmed tortilla. Place a taco shell in center of each tortilla and fold around to seal. Fill taco shell with seasoned meat & toppings.
Turkey Ravioli With Merlot Broth
from Andrew Sutton, Napa Rose Resaurant
Yield: 8 servings
For ravioli:
2 cups of diced cooked turkey, white and dark meat
1 cup cooked, chopped spinach or Swiss chard, excess liquid squeezed out
1/2 cup sautéed diced onion
1 tablespoon minced garlic
1 tablespoon fresh thyme leaves
1/2 cup shredded (good quality) Parmesan cheese
1/2 cup heavy whipping cream
Salt and pepper, to taste
1 package won-ton skins
Egg wash: 1 egg beaten with 1 tablespoon water
For Merlot broth:
2 tablespoons butter
1/2 cup minced onions
3/4 cup Merlot
1 cup turkey gravy or brown chicken demi-glace
2 cups chicken broth
1/2 cup cooked green beans, cut into 1-inch lengths
1/3 cup sun-dried tomatoes, cut into thin slivers
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 cup quartered chanterelle mushrooms sautéed in 2 tablespoons butter
Garnish: Shaved Parmesan cheese
Procedure:
1. Prepare ravioli: Place turkey, spinach or chard, diced onion, garlic, thyme and Parmesan cheese in food processor fitted with metal blade. Pulse until finely minced but not puréed. Add cream, salt and pepper; pulse to combine. Set filling aside.
2. Line baking sheet with wax paper. Place 1 teaspoon filling in center of won ton. Brush sides of won ton with egg wash. Place second won ton on top and press edges together to seal, or press together with tines of fork. Set on prepared baking sheet. Repeat until all filling is used, placing ravioli in single layer on sheet. Cover with plastic wrap and freeze until ready to cook.
3. Prepare Merlot broth: In large, deep skillet, melt butter on medium-high heat. Add onion and cook, stirring occasionally, until onion is softened and starting to brown, about 6 minutes. Add wine and bring to boil; boil until reduced by half in volume. Add remaining ingredients (except chanterelle mushrooms and garnish) and bring to boil; reduce heat to medium-low and simmer 10 minutes. Stir in chanterelles.
4. In wide pot or deep skillet, bring 4 inches of water to boil on high heat. Cook ravioli, about 10-12 at a time, for about 5 minutes. Drain.
5.Divide broth among 8 shallow soup bowls. Add ravioli and top with shaved Parmesan.
Nutritional information (per serving): Calories 460 (45 percent from fat), fat 23.1 g, (5.2 mg sat), protein 23.2 g, carbohydrates 40.1 g, fiber 0.9 g, sodium 652 mg, calcium 18 mg
Vegetable Curry
Rose & Crown Dining Room, Epcot
Vegetables
1 pound egg plant, medium dice
1 pound zucchini, medium dice
1 pound carrots, medium dice
1 pound rutabaga, medium dice
1 pound turnips, medium dice
1 pound fennel, julienne
1 cup olive oil
Curry paste
2 each jalapeños
3 each garlic cloves
1 bunch cilantro
3 ounces ginger -fresh, 1 nice knob should be ok
¼ cup curry powder
2 ounces olive oil
Curry sauce
2 each 8 ounce cans coconut milk
2 teaspoons curry paste
2 ounces olive oil
Salt and pepper to taste
Quinoa
1 pound quinoa
2 cups orange juice
1 cup water
¼ cup garlic, fresh, chopped
¼ cup shallots (chopped)
1 tablespoon olive oil
Salt and pepper
Vegetables
To roast the veggies you first peel and dice them all.
Take each pile of vegetables and coat them with oil and season with salt and pepper. This most be down one at a time because they time it take s to cook them will differ.. Do not roast the fennel, it will cook fine raw. When all veggies are roasted mix them together and cool. Set aside until needed.
When ready to eat, heat oil in a sauté pan and add the fennel first, cook for 2-3 minutes and then add then rest of the veggies and heat through. Add sauce and simmer for another 3-4 minutes to make sure everything is hot. Season with salt and pepper if needed
Curry Paste
Seed the jalapeños. Peel the ginger. Then in a food processor put the ginger garlic and jalapeños and turn on. After it is started, pour in the oil. Stop the machine and scrap down the sides. Add curry powder and pulse the machine until everything is combined well and you have a nice smooth paste.
Curry Sauce
In a sauce pan heat the oil, and then add the paste. Let cook for 2-3 minutes before you add the coconut milk. Add milk and cook for 5-10 minutes. Season with salt and pepper if needed. Set aside until needed.
Quinoa
In a sauce pan heat the oil and then shallots and garlic. Let cook for 2-3 minutes before you add orange juice and water. Add orange juice and water and bring to boil. Add quinoa and cook covered for 15 to 20 minutes. Remove from heat and set aside until needed.
Vegetable Filled Ravioli
Spoodles, WDW, Courtesy of Chef David Reynoso
Yield: 30 ravioli
Pasta Dough
4 c Durham flour
16 egg yolks
1/4 tsp kosher salt
2 tsp olive oil
5 tblsp water
Vegetable Filling
1 yellow pepper, diced small
1 red bell pepper, diced small
1 zucchini, diced small
1/2 fennel bulb, diced small
1 carrot peeled, diced small
4 green onions, diced small
4 tblsp olive oil
2 cloves garlic
1/8 tsp black pepper
1 tblsp kosher salt
1 whole egg
1 tsp fresh basil, chopped
1 tsp fresh flat leaf parsley, chopped
4 tblsp parmesan cheese, grated
Pasta Sauce
4 tblsp olive oil
1 tblsp chopped garlic
3 cleaned artichokes, thinly sliced
1 pint cherry tomatoes, halved
4 oz white wine
2 c vegetable or chicken stock
1 tsp chopped parsley
1 salt and pepper to taste
Ravioli dough: Place flour in a mixing bowl and make a well. Add egg yolks, salt, olive oil and water. Mix with a fork, then with hands until a small dough has been formed. Refrigerate for 1/2 hour before using the dough.
Filling: Mix all diced vegetables in a bowl. Sauté garlic in olive oil for 2 minutes then add small diced vegetables and cook for five minutes or until vegetables turn soft. Add sauté to vegetables. Let filling cool.
Making the ravioli: Roll pasta dough with a rolling pin until dough is almost transparent. With a pizza cutter, cut 3 inch squares from the dough.
Place 1 tablespoon of filling in one square. Brush the sides of the square with water then place another square on top. Make sure to seal sides with fingers.
Sauce: Sauté artichokes and garlic in olive oil for five minutes. Add white wine and cook for 2 minutes. Add chicken stock or vegetable stock and cherry tomatoes. Season with salt and pepper.
Finishing the meal: Bring 4 gallons of water to boil with kosher salt. Cook ravioli for 4 minutes then add to sauce. Cook ravioli with sauce for one more minute, add arugula and serve. Garnish with chopped parsley. Serve with parmesan cheese.
Vegetable Nut Lentil Kofta
Boma, Animal Kingdom Lodge
Yield: 8 servings
1 onion, finely diced
1 carrot, finely diced
3 stalks celery, finely diced
2 tablespoons garlic, finely chopped
½ cup poblano chilies, finely chopped
2 teaspoons curry powder, toasted
1 cup lentils, cooked
1 cup vegetable stock (tomato juice with water)
½ cup tomato paste
1 cup breadcrumbs
½ cup roasted peanuts, finely chopped
2 eggs, beaten
Make the dressing and set aside. Heat oil in sauté pan and stir fry vegetables, garlic, and spices for 3 minutes. Add the lentils and tomato vegetable stock. Let simmer until lentils are done. Drain and let cool. Combine bread crumbs, eggs, and peanuts. Coat in bread crumbs. Shape like a small golf ball and bake in the oven at 375° until done.
Vegetable Strudel
Victoria & Albert's, Courtesy of Chef Scott Hunnel, 1997
Yield: 8 8-inch strudels
1/2 c Julienne carrots
1/2 c Julienne celery
1/2 c Julienne zucchini
1/2 c Julienne red and green peppers
1 Minced shallot
1 tb Fresh thyme
1 tb Fresh basil
3 tb Canola oil
1/4 c White wine
1/4 c Boursin cheese or light cream cheese
Salt and pepper to taste
1 Box phyllo dough
1/4 c Margarine (melted) or canola oil
Saute first ten ingredients in 3 tablespoons canola oil until al dente. Add white wine, cook an additional five minutes. Remove from heat, add cheese and mix thoroughly. Set aside to cool. Take two sheets of phyllo dough and using pastry brush, brush with margarine or oil. Cut phyllo into 8-inch by 8-inch squares. Place the vegetable mixture in the bottom of the phyllo square, fold over sides and roll up. Brush outside of strudels with margarine or oil. Bake on rack on a sheet tray at 350 degrees F for 15-18 minutes or until golden brown.
(Nutritional Information per serving: 125.8 Calories, 12.1 grams of fat)
Vegetarian Chili
from Columbia Harbor House, Magic Kingdom
NOTE: This is a high-yield recipe -- you may want to scale it down for your own use!
1 15.5 oz can pinto beans
1 15.5 oz can black beans
1 15.5 oz can great northern beans
2 15.5 oz cans dark red kidney beans
Drain beans well and set aside.
1 cup olive oil
4 cups diced yellow onions
2 cups diced green peppers
1 cup diced carrots
1 cup 1/2 inch sliced celery
1 lb. sliced mushrooms
3/4 cup chili powder
1/4 cup ground cumin
3 TBSP basil
1 1/2 TBSP oregano
1 6 oz. can tomato paste
4 cups tomato juice
2 14.5 oz cans diced tomatoes in juice
1 TBSP Crystal Hot sauce
1 cup frozen corn
1 cup drained sliced black olives
salt and pepper to taste
In an 8 quart Dutch oven, heat the oil. Add onions, green peppers, carrots and celery. Cook until the onions are translucent, add mushrooms and sautee three minutes more. Add spices and sautee for two minutes, stirring often. Add tomato paste and blend into mixture, add tomato juice and bring to a boil. Add drained rinsed beans and mix well. Bring to a boil and then add diced tomatoes, hot sauce, corn and black olives. Turn down heat and simmer for 1 hour before serving, stirring every 15 minutes.
Season with salt and pepper before serving.
Vegetarian Chili – Version 2
(Columbia Harbor House)
Yields 1 gallon
1/4 cup olive oil
1/2 teaspoon dry thyme leaves
1/4 cup diced red bell pepper
1/2 teaspoon dry oregano leaves
1/4 cup diced green bell pepper
1/2 teaspoon cracked black pepper
1/2 cup diced celery
1/2 teaspoon ground cumin
1/2 cup diced red onions
1 1/2 teaspoon chopped jalapeno pepper
1/4 cup diced fresh carrots
1/4 cup tomato paste
1 tablespoon minced garlic
1 quart water
1/2 cup sliced fresh mushrooms
1 tablespoon cornstarch
1 cup fresh or frozen corn kernels
1 1/2 cup canned great northern beans
2 cups canned diced tomatoes
1 1/2 cups canned pinto beans
1/4 cup black olive wedges
1 1/2 cups canned black beans
1 tablespoon chili powder
1 1/2 cups canned kidney beans
1/4 teaspoon cayenne pepper
Heat large saucepot. Add olive oil, then peppers, celery, onions, carrots, mushrooms and garlic. Cook until the vegetables are tender. Add corn, tomatoes, olives, tomato paste, seasonings, jalapeno peppers, and water. Bring to a boil. Mix cornstarch with a little water and stir into pot to thicken.
Add drained beans to the pot. Cook until heated through. Check flavor and adjust seasonings to taste.
Vegetarian Green Curry Stir Fry
From the kitchens of the Walt Disney World Swan and Dolphin Hotel 2004
1 Tbsp. Olive Oil
¼ Cup Thinly Sliced Carrots
¼ Cup Thinly Sliced Parsnips
¼ Cup Julienne Red Onions
¼ Cup Julienne Red Pepper
¼ Cup Julienne Shitake Mushrooms
½ Tsp. Chopped Garlic
2 Tbsp. Coconut Milk
2 Tbsp. Soy Sauce
½ Tsp. Rice Wine Vinegar
½ Tsp. Vegan Green Curry Paste
¼ Cup ½ Diced Zucchini
¼ Cup ½ Diced Yellow Squash
¼ Cup Blanched Asparagus Tips
¼ Cup ½ Diced Tofu (firm)
¼ Cup Green Peas
½ Tbsp. Toasted Sesame Oil
Salt & Pepper
Chopped Fresh Mint Leaves
1. In a large sauté pan heat the olive oil then add the carrots, parsnips, onion, red pepper, mushrooms and garlic.
2. Cook until the vegetables are slightly caramelized.
3. Add the coconut milk, soy sauce, vinegar and curry paste and mix together.
4. Add the rest of the vegetables and allow to heat completely.
5. Serve in a ring of Saffroned Basmati rice.
6. Garnish with chopped mint.
Venison Chili
California Grill, Disney's Contemporary Resort, Chef Pleau (1997)
Serving Size : 4 (5 cups)
Spice Rub
1 tablespoon Chili powder
1 tablespoon Paprika
1 tablespoon Ground cumin
¼ teaspoon Salt -- or more to taste
¼ teaspoon Black pepper -- or more to taste
1 pound Venison from shoulder or leg -- trimmed, cut into 1/2" cubes (or use sirloin steak)
3 teaspoon Canola oil
2/3 cup Finely chopped onion
2/3 cup Finely chopped celery
2 Garlic cloves -- minced
½ Cup Jalapeno pepper -- seeded and minced
2 teaspoon Dried oregano
1 medium Bay leaf
2/3 cup Beer -- preferably dark
20 ounce Chopped tomatoes -- juice reserved
Vegetables
1/2 Cup Red Bell Peppers -- seeded and diced (may be doubled)
Vegetable cooking spray
1 cup Cooked black beans -- drained and rinsed
3 tablespoon Chopped fresh cilantro
3 tablespoon Chopped fresh parsley
1 Tablespoon Fresh lime juice
Optional Garnish
Reduced-fat sour cream
Fresh cilantro sprigs
Fresh parsley sprigs
In a shallow bowl, stir together chili powder, paprika, cumin, salt and pepper. Dredge meat with spice mixture. Cover and marinate in the refrigerator for 1 hour or overnight.
Preheat oven to 325F. In a Dutch oven (stove top and oven proof casserole), heat one-third of the oil over medium high heat. Add half the meat and sear until browned on all sides, 5 to 6 minutes; transfer to a plate. Sear remaining meat in another third of the oil. Set aside.
Reduce heat to medium and add rest of the oil; add diced onion and celery and cook, stirring, until softened, 3 to 5 minutes. Add garlic, jalapeno, oregano and bay leaf; cook, stirring, for 1 minute. Add beer and bring to a boil. Cook, stirring, until liquid is reduced by half, 3 to 5 minutes. Add tomatoes and their juice and bring to a simmer. Add browned meat. Cover, transfer to the oven and bake for 1-1/4 hours, or until meat is very tender (up to 2 hrs).
Meanwhile, spray a nonstick skillet, place over medium high heat. Add bell peppers and saute until tender, 3 to 5 minutes. When the meat is tender add the bell peppers, black beans and chopped cilantro and parsley to the chili; cover-- or partially cover if the stew is too moist. Return pot to oven and bake another 15 minutes. Remove chili from oven. Discard bay leaf. Stir in lime juice. Adjust seasoning with salt and pepper. Serve in bowls, garnished with a dollop of sour cream and cilantro and parsley sprigs.
Cooks Note: Original recipe used more oil. Eating Well Magazine tested it with lean beef sirloin steak; nut brown ale; roasted green chili peppers. VARIATIONs: Suitable for lean lamb, pork or turkey; adjust the baking time. Served with cornbread and slaw.
4 servings EACH: 332.7 cals, 10.9 g fat (29.6% cff) 8.2g fiber
Western Chicken Pasta (with fresh vegetables tossed with Roasted Garlic Chipotle Cream Sauce
Whispering Canyon Cafe, Wilderness Lodge
Yield: 6 servings
Chipotle Cream Sauce
½ cup White Wine
1/2 oz Garlic, fresh, roasted
1 t Thyme, fresh
2 oz Cream Cheese
1 oz Chipotle Peppers, can
1 oz Chicken Base
1/2 oz Shallots, fresh, roasted
1 ½ cups Heavy Cream
3oz Tillamook Cheddar Cheese, shredded
Start by adding the White Wine to a stock pot on the stove over medium heat. Reduce wine by 1/4, about 1/4 hour. Roast the Shallots and Garlic in a 350°F oven until light brown. Add all items to the stock pot except the Tillamook Cheddar Cheese. Bring to a simmer. Blend using a stick blender until smooth. Slowly add the shredded Tillamook Cheddar Cheese until creamy and all ingredients are fully blended. Check the seasoning and add Salt and Pepper if needed.
You may substitute any other roasted hot Pepper for the Chipotle if you desire, depending on how hot you like your sauce. Serve over pasta such as penne. Add sliced roasted chicken or shrimp if desired and broccoli and or green beans.
Wild Mushroom Chicken Pasta with Basil Asiago Cream Sauce
The Crystal Palace Restaurant, Magic Kingdom
Serves 4 to 6 people
Mini Penne Pasta:
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:
1-1/2 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
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. Carefully add the shredded cheese. Stir constantly to avoid breaking the sauce. You must not boil the sauce at any time. 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 Shitake 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
Dice chicken and remove excess fat. 2. In a large saute pan, heat oil until it begins to smoke. Add chicken and season with salt, white pepper, and granulated garlic. Once chicken is fully cooked, add mushroom and cook them thoroughly. Add the pasta to the saute pan and stir for three minutes. Now add the sauce and bring to a simmer for 10 minutes.
Remove the pasta from the heat and place it on to serving dishes and garnish with basil and Asiago cheese.
Wild Mushroom Bacon Pasta With Basil Asiago Cream Sauce Version 2
Crystal Palace, MK
Servings: 4 to 6
Asiago Basil Cream Sauce:
3 cups heavy cream
2 tablespoon fresh basil (washed, stemmed and chopped)
1 pinch white pepper
1 teaspoon Italian herb seasoning
1 teaspoon onion powder
1 tablespoon chicken base or powdered chicken bullion
1 teaspoon fresh minced garlic
½ cup shredded Asiago cheese
Bring heavy cream, all seasonings, garlic, basil and chicken base to a low simmer in a 2 quart saucepan. Let it simmer for 10 minutes to develop flavors.
Carefully add the shredded cheese. Stir constantly to avoid breaking the sauce. You must not boil the sauce at any time.
Cover the sauce and set it aside from the heat until you are ready to add it to the pasta.
Pasta completion:
1 pound Apple-wood Smoked Bacon, diced
1 teaspoon kosher salt
1 pinch white pepper
1 teaspoon granulated garlic
1/2 cup sliced button mushrooms
1/2 cup sliced ****ake mushrooms (be sure to discard the stems)
1/2 cup diced Portobello mushroom
Asiago Basil Cream Sauce (full amount)
1 ½ pounds cooked Penne pasta
2 tablespoons Chiffanade (thinly sliced)
Fresh Basil leaves
¼ cup shredded Asiago cheese
In a large sauté pan, over medium high heat, add bacon and stir occasionally
Once bacon is about 3/4 cooked, season with salt, white pepper and granulated garlic, add mushrooms and cook them thoroughly.
Add pasta to the sauté pan and stir well.
Now, add the sauce and bring to a simmer for approx. ten minutes.
Remove pasta from the heat and place it on a serving dish. Garnish with basil and Asiago cheese
William Penn Pasta
from Liberty Tree Tavern, Magic Kingdom
3 oz. Rigatoni Pasta
8 oz. Pink Sauce (below)
.5 oz Fresh Spinach
1 oz. Smoked bacon (diced)
1 ea. 6oz. Chicken Breast
Render bacon in sauté pan. Add pasta, pink sauce and spinach to pan. Toss and place in pasta bowl. Grill chicken and place on top of the pasta.
William Penn Chicken Marinade
30 each Chicken Breast
5 ounce Basil
2 ounce Thyme
2 cups Canola oil
1 ounce Kosher salt
½ ounce Ground black Pepper
Chop basil and thyme together and place in a bowl. Add chicken, oil , salt and pepper. Mix together until the chicken is evenly coated with herbs and oil.
Pink Sauce
1qt. Tomato Sauce
2 qt. Heavy Cream
3 oz. Fresh Garlic (chopped)
To Taste Kosher Salt & Pepper
Put Marinara in pot. Add Garlic and heat up. When marinara comes to a boil add heavy cream, salt and pepper.
Wolfgang's Potstickers
from Wolfgang Puck Cafe, Downtown Disney
Yield: 100 to 120
1/4 cup garlic cloves
1 inch fresh ginger
2 tablespoons peanut oil
1 1/2 pounds lean ground pork
1/2 cup cilantro leaves, finely chopped
1/2 cup green onions, finely chopped
1/4 cup finely chopped dried fruits (apricots, cherries or raisins)
1/4 cup oyster sauce
1 tablespoon chili paste
1 tablespoon sesame oil
Salt and freshly ground black pepper
Pinch of sugar
Round wonton wrappers
1 egg beaten with 1 tablespoon of water, for eggwash
2 tablespoons peanut oil
Dipping Sauce
1/2 cup rice wine vinegar
2 tablespoons sesame oil
2 tablespoons minced scallions or green onions
Large pinch sugar
Be sure to keep the meat over a bowl of ice at all times until you cook the potstickers.
In a blender, combine garlic and ginger. Turn on machine and slowly pour the peanut oil and process to a puree. Transfer to a bowl. Add the remaining ingredients. Mix together thoroughly and refrigerate, covered, for 1 hour.
To make the potstickers, separate the wonton wrappers. Brush edges with eggwash. Place a generous spoonful of the filling and fold the edges, making folds in the front side, starting from the center, going down to each end to create a half moon shape. Continue until you have used up the filling. Refrigerate until ready to cook.
To cook the potstickers, cook in small batches in boiling, salted water. Drain. Heat a non stick skillet, add peanut oil and sear until golden-brown on the bottom. Remove and serve with dipping sauce.
To make the Dipping Sauce, combine all ingredients for the dipping sauce and whisk together.
Wood-Fired Grilled Shrimp with Four-Cheese Sauce and Pasta
Mama Melrose, Disney-MGM Studios
1/8 cup roasted red pepper, julienne
1-1/2 tablespoon peas
1 tablespoon leeks, julienne
1 tablespoon basil, chiffonade
1 cup Pipette Pasta, (cooked)
1 teaspoon Pecorino Romano shredded cheese - garnish
1 teaspoon Asiago shredded cheese - garnish
Salt and black pepper to taste
1 each artichoke heart quartered
1/2 teaspoon garlic, minced
5 oz grilled shrimp
2 tablespoons olive oil
1/4 cup white wine
3/4 cup Four Cheese Cream Sauce (recipe below)
1 tsp leeks, fried - garnish
Heat olive oil in pan, add sweet onions, garlic and leeks. Saute 2-4 minutes. Add white wine and cook 1 minute. Now add the shrimp and the rest of the products and cook 2-4 minutes. Place in bowl and garnish with the items listed above.
Four Cheese Sauce
1 quart half & half
1/4 cup parmesan cheese - finely grated
1/4 teaspoon Regganto cheese Argentine brand
1 teaspoon olive oil
1 quart heavy cream
1/2 teaspoon Kosher salt
1 ounce Asiago cheese - shredded
1 ounce garlic, minded
2 ounces Fontina cheese
In a 4-quart saucepot add olive oil and heat, add garlic, then add milk and bring milk to a simmer. Stir in Roux (no lumps). Add heavy cream and cheese, cook slow, simmer and season.
Roux:
1/2 stick butter
1/4 cup flour
Melt butter, stir in flour. Cook over medium heat for 5-7 minutes, stir often.
Yaki Soba
from Planet Hollywood, Downtown Disney (by Chef Jarrard Moser of Planet Hollywood in 1999)
4 – 6 servings
1 large yellow onion, julienne
1 green pepper, julienne
1 red pepper, julienne
1/2 small head cabbage, shaved
2 pounds cooked Japanese noodles or capellini noodles
3/4 pound sliced pork, chicken or 3 large portobello mushrooms
8 ounces Yaki sauce (below) or Stir-fry sauce
Yaki Sauce:
2 cups soy sauce
1 cup Mirin
1/4 cup Worcestershire sauce
1/4 cup rice vinegar
3 tablespoons sugar
Combine items for yaki sauce in bowl; set aside.
Combine onion, peppers, cabbage, noodles, meat or mushrooms, and yaki sauce in large sauté pan or wok. Cook until desired crispness. Garnish with sesame oil, scallions, ginger and/or sesame seeds.
Online Cooks Note: The amount of sauce is much, much more than you will need for this recipe. You are only supposed to add 8 ounces of the sauce to the pan(the full recipe makes about 3 1/2 cups), but even that seems way too much. About ¼ to 1/3 cup seems about right. Also - if one dumps all the veggies, meat, noodles, and sauce into the pan at once, as directed, then the pan gets overcrowded. I had to work in batches, even though I had a very large pan. I think this would work better if the meat were cooked alone in just a little of the sauce first, then removed to a dish to keep warm, and then stir fry the veggies in small batches, adding a little sauce as needed, then the noodles, etc, and combining everything together when finished.
Yasai Maki Sushi
Epcot Food and Wine Festival, Japan
3/4 C. sushi rice
1/2 sheet sushi nori (dried seaweed)
1 T. cucumber, diced & seeded
8 pieces gari (pickled ginger)
1 T. carrots, cooked & diced
1 T. kanpyo (“Gourd Strip”), cooked & diced
1 T. avocado, diced
1 T. sesame seeds
Bamboo rolling mat
Spread 3/4 C. of sushi rice into sheet of nori and sprinkle with sesame seeds. Place plastic wrap on top of bamboo mat. Flip sushi rice and nori onto bamboo mat (rice on bottom, touching plastic). Place remaining ingredients onto center of sushi nori. Starting at the edge closest to you, use the mat to roll up the sushi. After rolling, make the shape in cross section squarish by pressing the top with your fingers before removing the mat. Take the roll out of the mat, cut the roll in half, then cut each of those halves in half. Serve with pickled ginger.
Ziti alla Mediterranea
Epcot Food and Wine Festival 1996, Italy
4 servings
6 large Beefsteak tomatoes
2 cups Greek olives, pitted
16 ounces fresh mozzarella cheese, diced
Salt
6 fresh basil leaves
Extra virgin olive oil
1 pound Ziti pasta
Place 3 tomatoes with 4 basil leaves and salt to taste in a blender. Blend for less than one minute and set aside. Dice remaining tomatoes. Boil pasta and place in skillet with the blended tomatoes, diced tomatoes and olives. Saute for less than one minute. Pour into plates and add the diced mozzarella just before serving. The cheese should melt slightly as it is served. Garnish with two whole bay leaves.
Ziti Con Pollo Asparagi E Pesto
Palio, Walt Disney World Swan, 2005. This restaurant is no longer open.
1 serving
5 Oz Ziti Pasta
2 Oz Chicken Breast
3 Each Fresh Asparagus
1 Cup White Wine
2 Tbsp Pesto Sauce
1 Tbsp Olive Oil
1 Tbsp Tomato Sauce
1 Each Chopped Garlic Clove
2 Tbsp Parmesan Cheese Grated
Cut the asparagus ends off, then cut in pieces approximately one inch long and set aside. Slice the chicken breast in 1/3 inch strips.
In a sauté pan on medium-high heat, sauté the garlic in olive oil. Add the chicken and toss for a minute. Add the white wine and the asparagus. Cook for approximately 3 minutes or until the chicken is cooked. Add the pesto and the tomato sauce.
In a pot with boiling salted water, cook the pasta. Once the pasta is ready, drain, add to the sauce and toss.
Presentation: Place tossed pasta on a plate, add Parmesan Cheese and serve.
SEAFOOD
Alaska King Crab Legs with Lemon Butter and Garlic Wilted Spinach
Fulton’s Crab House, Courtesy of Chef Tony Periquito, Executive Chef (2003)
Serves 2
Alaska King Crab Legs
10 oz King crabmeat
4 oz Butter
1/2 each Lemon zest
1/2 each Lemon juice
1 Tblsp Parsley chopped
Salt and pepper to taste
For lemon butter. Place all ingredients (except crabmeat) in kitchen aid bowl and whip until very soft and creamy. Heat lemon butter in a sauté pan on medium heat. Add crabmeat and toss until hot.
Garlic Wilted Spinach
Serves 2
4 oz Fresh spinach leaves
2 Tblsp Olive Oil
1/4 tsp Fresh Garlic, chopped
Salt and Pepper to taste
Heat olive oil to a medium heat in a sauté pan. Add garlic and cook until golden brown. Add spinach and toss until wilted approximately 1 minute. Season with salt and pepper.
Ancho Chili Rubbed Salmon
from Crystal Palace, Magic Kingdom
Yield: 10 servings.
3 ancho chilies
1 cup boiling water
3 tablespoons canola oil
2 tablespoons brown sugar
Coarse salt and freshly ground black pepper to taste
1 whole side salmon fillet
2 cups tightly packed basil leaves
3 teaspoons chopped garlic
1 cup olive oil
1 teaspoon coarse salt and 1/2 teaspoon freshly ground pepper to taste
1/2 cup freshly grated Parmesan cheese (optional)
Salad of fresh greens, tomatoes, black beans
Rehydrate ancho chilies in boiling water. When plump, slit chilies and scrape out seeds. In a food processor, combine chilies, canola oil, brown sugar, salt and freshly ground pepper. Process until ingredients form a paste. Spread chili paste over whole salmon fillet and massage into fish. Let salmon marinate, covered, in the refrigerator overnight.
Preheat oven to 375 degrees.
Place salmon fillet in an ungreased pan. Season with Kosher salt and cracked black pepper. Cook for 15-18 minutes or until firm to the touch. To serve, mound salad greens in the center of a serving plate. Top with salmon and generously drizzle with drizzle with Pistou sauce (recipe below).
Pistou Sauce (may be made the day before)
2 cups tightly packed basil leaves
3 teaspoons chopped garlic
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 cup mild olive oil
1/2 cup freshly grated Parmesan cheese
Add all ingredients except olive oil and cheese in a food processor and pulse until pureed. Drizzle olive oil slowly until a paste forms. Remove and add cheese.
Asparagus-Speared Ahi Tuna
Club 33, Disneyland
Yield: 4 servings
Risotto
2 1/2 to 3 cups chicken stock
1/2 vanilla bean, split
2 tablespoons chopped shallots
3 tablespoons vegetable oil
3/4 cup Arborio rice
Coarse salt and freshly ground white pepper, to taste
1. Bring chicken stock and vanilla bean to a simmer in a saucepan over medium heat.
2. Sauté chopped shallots with oil in a wide pot, and add rice until it starts to brown.
3. Begin adding the hot chicken stock, about 1/2 cup at a time, stirring constantly until it is absorbed and risotto is al dente. Add coarse salt and white pepper to taste.
Lemon Mousseline
1 tablespoon Dijon mustard
2 large eggs
1/4 cup freshly squeezed lemon juice
1/4 cup freshly squeezed orange juice
2 cups vegetable oil
Coarse salt and freshly ground white pepper, to taste
1. In a blender, combine mustard, eggs, and juices. Blend and slowly add the oil. Season to taste with coarse salt and white pepper. This can be made up to three days in advance.
Tuna and Asparagus
1 bunch asparagus( 16 spears)
4 fillets of sushi-grade ahi tuna (8 oz each)
Salt and freshly ground white pepper, to taste
4 tablespoons sesame seeds (black and white mixed, if possible)
1/4 cup vegetable oil
1 can ( 16 oz) whole baby corn
2 tablespoons butter
4 teaspoons fish roe (optional, for garnish)
1. Steam the asparagus until tender; rinse in cold water to stop the cooking.
2. With a knife cut a 1-inch slit in the center of each ahi fillet and insert 4 asparagus spears, so that the tips and the ends stick out on each side. Season top and bottom with salt and pepper.
3. Coat each tuna fillet with the sesame seeds. Heat oil in a large sauté pan over high heat and sear tuna, about 2 to 3 minutes per side, until rare to medium rare.
4. Sauté the baby corn in butter.
5. Place a scoop of the risotto in the middle of each plate and spoon some of the Lemon Mousseline around it. Place a tuna fillet on top and garnish with baby corn and fish roe.
Cooks Note: you can prepare the risotto in advance. Just undercook slightly, then spread it on a sheet pan, cover, and refrigerate immediately. When you're ready to use, return it to the pan and stir in warm chicken stock to loosen the grains.
Atlantic Seafood Bowl
From the kitchens of the Walt Disney World Swan and Dolphin Resort
Serves: 4
Ingredients for Seafood Fume:
1 Lb. Grouper (cut into 1 inch cubes)
1 Lb. Mussels
1 Lb. Clams
1 Each Celery Stalk
1 Each Leek
1 Each Bay Leaf
1 Tbsp. Butter
1/4 Cup White Wine
4 Cups Water
Ingredients for Seafood:
1 Lb. Fresh Sardines (cleaned)
2 Each Green Peppers (diced large)
2 Each Red Peppers (diced large)
2 Each Yellow Squash (diced large)
1 Tsp. Fresh Parsley (chopped)
1/2 Cup Olive Oil
1/4Cup Lemon Juice
2 Each Garlic Cloves
Salt and Pepper to Taste
Method of Preparation for Seafood Fume:
Melt butter in 2 quart sauce pan. Add grouper, mussels, clams, celery stalk, leek, bay leaf and white wine. Cook at medium heat. Once the clams and mussels open, add the water. Cover and simmer on low heat for 30 minutes. Once done, season to taste and strain, saving the liquid.
Method of Preparation for Seafood:
Preheat oven to 375°. Toss diced vegetables in olive oil with chopped parsley, garlic and season with salt and pepper. Roast them in the oven until golden brown, approximately 7 minutes. Meanwhile, heat some olive oil in a small sauté pan and sear the sardines.
Presentation:
In a presentation bowl, place the roasted vegetables in the center and top with seared sardines. Pour the hot seafood fume on top and serve immediately.
Bacalhau A'Acoreana
Epcot Food and Wine Festival, Spain
Vinaigrette:
4 T. olive oil
4 T. red wine vinegar
2 t. parsley, finely chopped
2 garlic cloves, peeled and chopped
1 pinch cayenne pepper
1 t. red pepper flakes
Combine all ingredients, mix thoroughly and set aside.
1 lb salted cod
2 C. all purpose flour
1 T. onion powder
1 T. dried granulated garlic
1 t. salt
1/2 t. black pepper
1/2 t. chili powder
1/8 t. cayenne pepper
3 T. vegetable oil
Place the salted cod in a large bowl, cover with water and refrigerate 12 hours, changing water several times. Combine flour through cayenne pepper, set aside.
Drain the cod and pat dry, then dredge in the seasoned flour, shaking off excess. Heat the oil in a large skillet over medium to high heat. Once you add the fish, lower the heat. Saute the cod, turning once, until golden brown, about 7 minutes.
Drain on paper towels. Transfer to a plate and drizzle vinaigrette over the fish. Serve with sliced red bliss potatoes.
Baked Clams with Sun-Dried Tomatoes
Captains Gala Dinner, Disney Magic Ship (from Cooking with Mickey, 2004)
Yield: 4 servings
Clams
24 fresh littleneck clams (6 per portion)
1 cup white cooking wine
1 cup fish stock
3 shallots, finely diced
1/4 cup unsalted butter
2 garlic cloves, crushed
Sun-Dried Tomato Mixture
1/3 cup coarse breadcrumbs
3 tablespoons reserved clam broth
1/4 cup sun-dried tomatoes, packed in olive oil, finely chopped
2 tablespoons finely chopped Italian parsley
1/4 cup (1/2 stick) unsalted butter
1 large egg
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
Wash the fresh clams thoroughly in cold water, removing any excess growths on the outer shells. Place in an 8-quart pot with lid. Add the white wine, fish stock, shallots, butter, and garlic, and seal the pot with a lid. Place on medium heat, so that the clams gradually open through steaming (this should take no longer than 5 minutes).
When clams have opened, strain off the broth and refrigerate. Save 3 tablespoons of broth for the mixture. Remove the clams from the shell, retaining the bottom shells for later.
Preheat the oven to 375°F. Place the breadcrumbs in a bowl and add 3 tablespoons of the reserved clam broth; gradually mix together. Roughly chop the grilled clams and mix with the breadcrumbs. Add the remaining ingredients and mix well. Using a teaspoon, spoon the mixture into the reserved bottom shells until the mixture is just above the lip of each shell. Place on a baking sheet. Cover and refrigerate until ready to bake.
To Serve: preheat the oven to 375°F. Bake the clams for 10 minutes or until golden brown. Garnish with a quartered lemon.
Cooks Note: this recipe is often requested by guests. The number of clams you serve per-person varies depending on the clams’ size.
Baked Lobster Tail with Saffron Rice
Captains Gala Dinner, Disney Magic, DCL (from Cooking with Mickey 2004)
Yield: 4 servings
Seasoned Butter
1/2 cup (1 stick) butter
1 1/2 teaspoons paprika
2 small garlic cloves, crushed
1/4 cup brandy
1 teaspoon chopped fresh parsley
1/2 teaspoon freshly ground black pepper
Place all the ingredients for the seasoned butter in a blender and whip until the butter doubles in volume; set aside.
Saffron Rice
1 medium onion, finely chopped
1/2 cup white wine
1 cup parcooked long-grain rice, such as Uncle Ben's Converted Rice
1 2/3 cups chicken or vegetable stock (if using canned stock, choose low-sodium)
1 teaspoon salt
1/2 teaspoon freshly ground white pepper
1 pinch fresh saffron (6 stamens) placed in 2 tablespoons of white wine
Lemon wedges, for garnish
Sauté the onion in saucepan until transparent, add the white wine, and reduced by two thirds. Add the rice. Add the chicken or vegetable stock, salt, and pepper, and bring to a boil. Cover and cook over low heat for about 18 minutes, until the rice has a "bite" and the liquid has been absorbed. Remove from heat. Add the saffron-white wine mixture, and stir in thoroughly. Stir in remaining Seasoned Butter from the cooked lobster.
Lobster
4 lobster tails, 8 ounces each
Coarse sea salt and freshly ground white pepper, to taste
1 tablespoon olive oil
Preheat the oven to 350°F. Using a pair of kitchen shears cut a lengthwise slit in the lobster shells. Pull the lobster-tail meat up and out of each shell, keeping the tails connected at the back. Season with salt and pepper, and brush meat with olive oil.
Place the lobster tails meat side down in a preheated sauté pan. Sear the outsides of the tail meat briefly, then place on a baking sheet.
Spread the tail meat with the Seasoned Butter, then place in a preheated oven for approximately 15 minutes, or until the meat thermometer registers 150°F.
To serve: Place the rice in the center of the plate. Top with lobster. Garnish with lemon.
Cook's note: since this recipe uses only the tail, look for spiny rock lobsters, which have most of the meat in the heavy tail. If you buy live lobsters, place in the refrigerator (but not directly on ice) until ready to cook.
Banana Leaf Wrapped Sea Bass
Boma, Animal Kingdom Lodge
Yield: 8 servings
4 pounds Seabass/Snapper Filet (or your fish of choice)
Banana Leaves
1 Spanish Onion, julienned
2 ounces Garlic, chopped
1 ounce Ginger, chopped
1 cup Tomatoes, vine ripe, chopped
2 T. Ground Cumin, toasted
2 T. Ground Coriander, toasted
½ bunch Cilantro, chopped
2 T. Ground Turmeric, toasted
1 each Red Bell Pepper, julienned
2 T. Ground Mace, toasted
1 Jalapeno, sliced
1 Green Bell Pepper, julienned
Method:
1. Lay out the banana leaves and place the filet of fish in the middle.
2. Toast all the dry ingredients and rub all over the fish.
3. Place the rest of the ingredients on top of the fish.
4. Wrap tightly with banana leaves and grill. Finish in the oven until the fish is done.
Barbecue Basil Shrimp
Shula's Steak House, Downtown Disney
Serving Size : 2
8 lg shrimp -- peeled and deveined
8 fresh basil leaves
4 strips smoked bacon -- cut in half
8 toothpicks
1 lemon wedges
1 fresh parsley for garnish
Sauce
1 c thick -- high quality barbecue sauce
1 tb ground horseradish
1 tb honey
1 tb black pepper
To make shrimp: Take each shrimp and place one fresh basil leaf around it. Carefully warap each shrimp with half a piece of bacon and secure with a tooth pick. Place the prepared shrimps on a flat cookie sheet and bake at 375 degrees for 8 to 10 minutes, turning once. Turn on the broiler and let shrimp brown for 3 to 4 more minutes. Remove from heat. To make the sauce: Combine the barbecue sauce, horseradish, honey, and black pepper in a blender or food processor and let machine run 1 minute. To serve: Place the hot cooked shrimp in a bowl and lightly toss with barbecue sauce. Serve garnished with lemon wedges and sprinkling of parsley.
Nutritional info per serving: 440 cal; 12g pro, 28g carb, 32g fat (64%)
BBQ Shrimp
Port Orleans Riverside & French Quarter
Ingredients
20 ea. Shrimp - 16/20 Count - Peeled with shells reserved.
1 tbs. Cajun Seasoning
1/2 tsp. Cracked Black Pepper
1 lb. Cooked Rice
Sauce
2 cups Water
1 tsp. Olive Oil
1/2 cup Worcestershire Sauce
1 tsp. Cajun Seasoning
1/4 cup White Wine
1/4 cup Onions, Chopped
1/4 cup Salt
2 cups Heavy Cream
3 ea. Lemons, sliced
1/3 cup Butter
3 ea. Bay Leaves
1/4 cup Cracked Black Pepper
2 ea. Cloves Garlic (Minced)
1/4 cup Chopped Parsley
1.) Peel and de-vein the shrimp leaving the tails on. Reserve the shells for the sauce. Sprinkle Cajun seasoning on the shrimp and next the black pepper. Rub this seasoning thoroughly over the shrimp. Refrigerate the shrimp while you are making the sauce.
2.) Heat oil in large pot over high heat. When Oil is hot, add onions and garlic, sauté for one minute. Add the shrimp shells, Cajun seasoning, bay leaves, lemons, water, Worcestershire, wine, salt, cracked black pepper. Bring to a boil. Reduce heat and simmer for 15 minutes. Remove from heat and allow to cool. Strain into a small sauce pot. Place over high heat. Bring to a boil and allow to cook until thick and syrupy, and dark brown. About 15 minutes.
3.) Heat oil in large skillet over high heat. When Oil is Hot, add the seasoned shrimp and sauté them for about 2 minutes. Add the cream and all the BBQ sauce. Stir and simmer for 3-5 minutes. Remove shrimp to a warm plate, over warmed Rice. Wisk the butter into the sauce. Remove from the heat. Ladle over shrimp and on front of plate.
4.) Toast garlic bread and cut in half to accompany shrimp. Top with chopped parsley. Serve Hot.
Bayou Shrimp & Grits
from House of Blues, Downtown Disney
Yield: 6 servings.
2 lbs. shrimp (16 to 20) peeled, deveined, tail on
3 tsp kosher salt
3 cups buttermilk
6 cups tempura flour (6 cups flour, 1/2 tsp each pepper, salt, baking powder)
6 oz. freshly grated Parmesan
1/4 cup chopped parsley
Chipotle marinara sauce (see note)
Sautéed spinach (see note)
Cheddar cheese grits (see note)
1. Season shrimp with salt. Coat with buttermilk. Dredge in flour. Deep fry at 375 F until golden. Remove from fryer; drain.
2. Place 4-ounce scoop of grits in center of 12-inch pasta bowl. Ladle 4 ounces of marinara sauce around grits. Place 6 shrimp around bowl on top of the sauce with tails facing out. Place a pile of spinach on top of grits. Place one shrimp straight up on top of spinach. Sprinkle parsley and cheese over entire dish.
Marinara sauce:
Heat 1 tablespoon olive oil in pot. Sauté 2 tablespoons diced yellow onions, 1 tablespoon minced garlic until onions are translucent. Add 28 ounces diced tomatoes, 1 teaspoon sugar, 1 teaspoon Italian seasoning and 1 teaspoon chopped chipotle peppers (canned). Stir and bring to simmer. Simmer 45 minutes on low to medium heat, stirring occasionally. Remove from heat. Puree until smooth. Stir in 1/4 cup chopped parsley. Keep warm until needed.
Cheddar cheese grits:
In pot, bring 1 quart water, 2 1/2 cups milk, 1/2 teaspoon salt to boil. Whisk in 1 1/2 cups quick grits. Simmer 5-10 minutes, stirring constantly. Remove from heat. Top with 4 ounces each shredded American and cheddar cheeses and 1/2 teaspoon Cajun seasoning. Keep warm until needed.
Sautéed spinach:
Sauté 1 pound fresh spinach in 1 teaspoon unsalted butter, turning with tongs until wilted. Season with coarse salt.
Blackened Catfish with Grits
Coral Reef Restaurant, Epcot
Yield: serves 4
For Catfish
4 - 6 ounces catfish fillet
2 ounces blackening spice
4 ounces of balsamic vinegar
For Tomato Compote
2 large tomatoes
1 tablespoon tomato paste
1 teaspoon garlic
1 ounce shallots
1/8 teaspoon chili flakes
to taste salt
to taste pepper
For Grits
11 ounces water
3 ounces grits
to taste salt
2 ounces pepper jack cheese
Flour
1 egg
Bread crumbs
Method of preparation for catfish:
1. In a skillet, reduce balsamic vinegar by half. Set aside.
2. Coat catfish fillet with Cajun blackened seasoning.
3. Pan sear.
Method of preparation for grits:
1. In a medium saucepan, bring water to a boil.
2. Add grits and cook until stiff.
3. Add cheese and mix well. Chill.
4. Cut into 4 ounce patties.
5. Dip into egg and coat with flour and bread crumbs.
6. Fry in a skillet.
Method of preparation for tomato compote:
1. Smoke tomatoes.
2. Remove skin and dice.
3. Add remaining ingredients.
4. Bring to a warm temperature.
Assembly: Place grits on bottom of plate and half of catfish filet. Top with tomato compote. Add another layer of fish. Add another layer of tomato compote. Drizzle the balsamic vinegar on it.
Blackened Mahi-Mahi with Pineapple Salsa
Fresh from Florida, Food & Wine Festival 2003
6 Mahi-Mahi fillets, skinless (5oz)
½ c Blackening Spice
1 c Pineapple salsa
Coat fish fillets with blackening spice on both sides. Place Teflon coated sauté pan on high heat. When pan is smoking hot, place fish in pan and blacken on both sides. Serve with chilled salsa.
[Note: Turn on stove's exhaust fan. When fish is blackened it produces a lot of smoke.]
Salsa
1 medium fresh pineapple, peeled and diced
1 Jalapeño pepper, seeded and very finely diced
1 small red bell pepper, seeded and diced
1 small red onion, diced
6 sprigs fresh cilantro, chopped
For salsa, mix all ingredients together and chill.
Calamari alla Toscana
From the kitchens of the Walt Disney World Swan and Dolphin Hotel
Serves 4
2 Tbsp. Extra virgin olive oil
1 Tbsp. Garlic, chopped fine
1 Lb. Calamari, cleaned and cut into rounds, tentacles left whole, drained well
2 Tbsp. Red wine
1 Cup Marinara sauce
Salt and pepper to taste
1½ Tbsp. Fresh oregano leaves, chopped
½ Tsp. Thyme leaves
8 Toast points
Heat olive oil in a pan until hot but not smoking over medium heat. Add the chopped garlic to the oil and cook to a light brown color. Add the calamari, stirring constantly, cook for one minute. Add the red wine let cook for approximately 2 more minutes. Then add your favorite brand of marinara sauce (or homemade) and cook for 2 more minutes. Season the calamari with salt and pepper to taste. Add the fresh chopped oregano and thyme leaves and toss together.
Presentation:
Divide the cooked calamari evenly between four bowls and garnish with 2 toast points for each serving.
California Lobster and Fresh Artichokes
Napa Rose Restaurant, Disney's Grand Californian , Andrew Sutton, Executive Chef
Serves 6
6 Live California lobster, 1 ½ pounds each
9 Fresh Castroville artichoke bottoms
12 Roma tomatoes (peeled and seeded)
2 bunches Stockton asparagus (blanched lightly)
1 TB Minced garlic
1 TB Minced shallots
1 C Meyer Lemon Fennel Vinaigrette
1 tsp. Salt
1 tsp. Pepper
Good California virgin olive oil
Have ready
A warm grill
The lobsters, blanched
Blanched asparagus
Blanched and peeled artichokes
12 roma tomatoes (peeled and seeded)
Rub all items with the lemon fennel vinaigrette, season with salt and pepper 20 minutes before you grill them. Grill artichokes, asparagus and tomatoes for 2 minutes per side; place in a large mixing bowl. Sauté garlic and shallots to a golden brown and add to artichokes and tomatoes. Toss with additional Meyer Lemon Fennel Vinaigrette until all items are lightly coated with the vinaigrette.
Grill lobsters for 3 minutes per side, depending on the size of the lobster. Place lobster tail meat on a plate, one side going one way and the other half of the tail going the other way, forming an "O." In the middle of the "O," place the warm grilled vegetables. Drizzle a little vinaigrette onto lobster tails and serve with a slice of lemon and a glass of California sauvignon blanc.
To Blanch Items
Blanch lobster in a large pot of water for 7 minutes. Remove from boiling water and place in ice water, to cool the lobster instantly. Remove tails with a twisting motion and cut tails in half lengthwise with a large knife, cutting directly through the shell. The tail meat can be lightly undercooked, as it will be grilled later. Discard water.
Artichokes are blanched in the same way; however they need to be cooked for 20 minutes. Discard water.
Asparagus should be blanched for 2 minutes.
Note: Blanching can be done earlier in the day so that you can enjoy your guests with only the grilling to do. Greens can be added at the end to make this a warm salad. I prefer arugula or watercress.
Cedar Plank Salmon with Maple Whiskey Glaze
from Artist Point, Disney's Wilderness Lodge
4 Servings
4 each 5"X5" Cedar Planks
4 each 7-ounce Salmon Filets
4 tsp. Hazelnut Oil
4 each Apple Slices
Dash Kosher Salt
Dash Fresh Ground Black Pepper
4 Tbsp. Maple Syrup
1 Tbsp. Whiskey
4 sprigs Rosemary for garnish
Cedar Plank Notes and Preparation
Be absolutely sure the wood is completely untreated (free from chemicals, etc.)
Wash them before use to make sure it is sanitary to cook on. Allow the wood to dry.
1. Preheat oven to 400F.
2. Rub the dried Cedar Planks with Hazelnut Oil and place an Apple Slice on each board.
3. Lay a Salmon Filet on each board, resting halfway on the Apple.
4. Season with Salt and Pepper.
5. Roast in the oven at 400F for roughly 8 to 10 minutes.
6. In the meantime, combine the Maple Syrup and Whiskey. Mix well.
7. Remove the Salmon from the oven and glaze with the Maple Syrup and Whiskey mixture.
Garnish with a sprig of Rosemary.
Choukchouka
from Restaurant Marrakesh, Epcot
Serves: 4
1/2 cup olive oil
4 tomatoes, chopped
2 green peppers, chopped
2 cups loosely packed coriander, chopped
1 tablespoon minced garlic
1 tablespoon paprika
1 tablespoon cumin
1 tablespoon tomato paste
1 teaspoon salt
1 teaspoon white pepper
Salmon Fillets
Place oil in a large pot over medium heat. Add tomatoes, peppers, parsley, and coriander. Mix well. Add the remaining ingredients and cook, stirring frequently, until peppers are tender (10 to 15 minutes). Serve warm over the salmon fillets.
Coconut Curry Seafood
from Boma, Disney's Animal Kingdom Lodge
8 servings
1 pound mussels
1 pound shrimp
1 pound white fish, cut chunky and sear
1 pound scallops, sear
2 cups clam juice
1 quart chicken stock, add chicken base
2 cups coconut milk
2 T. curry powder, toasted
1 onion, diced in big chunks
1 red bell pepper, diced in big chunks
1 jalapeno, sliced
2 carrots, diced in big chunks
2 potatoes, diced in big chunks
1/4 cup parsley, chopped
1/4 cup cilantro, chopped
2 T. lemon juice
1 each lemon, zest and sliced
2 T. ground cumin, toasted
To taste salt and pepper
Directions
Heat the chicken stock and clam juice. Add the vegetables (except jalapeno, parsley, and cilantro) and spices. Cook until the vegetables are half done. Add coconut milk. Continue cooking until vegetables are done.
Before serving, sear white fish and scallops (do not overcook) and set aside. Heat the stew and add mussels, shrimp, scallops, fish, and jalapeno. Cook until mussels open, add parsley, cilantro, and lemon zest before serving.
Coconut Curry Seafood - Version 2 - sent by Boma to Dis Board member
from Boma, Disney's Animal Kingdom Lodge
8 servings
4 cups Fish Stock
2 cups Clam Juice
1 each Onion, diced in big chunks
1 each Red Bell Pepper, diced in big chunks
2 each Carrots, diced in big chunks
2 T. Curry Powder, toasted
2 T. Ground Cumin, toasted
3 cups Coconut Milk
2 cups Mussels
2 cups Shrimp
2 cups Scallops, sear
3 T. Curry Paste
3 T. Soy Sauce
3 T. Sugar
1 each Jalapeno, sliced
2 each Potatoes, diced in big chunks
¼ cup Parsley, chopped
¼ cup Cilantro, chopped
1 each Lemon, zest and sliced
To taste Salt and Pepper
1. Heat the fish stock and clam juice.
2. Add the vegetables (except jalapeno, parsley, cilantro, and lemon zest) and spices. Cook until the vegetables are half done.
3. Sauté seafood and deglaze with lemon juice and fish base. Add coconut milk, curry paste, soy sauce, sugar, and jalapeno.
5. Let simmer until mussels open. Add parsley, cilantro, and lemon zest before serving.
Coral Reef Pan-seared Salmon
Coral Reef Restaurant, Epcot
Serves 6
For the garlic mashed potatoes:
3/4 pound potatoes (2 large)
3 tablespoons butter
1 1/2 tablespoons milk
1 garlic bulb, roasted
1 tablespoon minced fresh basil
Salt and pepper to taste
For the candied carrots:
1 pound carrots, diced
1 tablespoon water
1 teaspoon olive oil
1 tablespoon butter
1/4 cup sugar
Salt to taste
For the saffron sauce:
Pinch of saffron
1 teaspoon cold water
1/2 teaspoon cornstarch
1 cup white wine
1 cup heavy or whipping cream
1/2 cup unsalted butter
4 8-ounce salmon fillets
Salt and pepper to taste
1 tablespoon olive oil
For Garlic Mashed Potatoes:
1. Peel and quarter potatoes and place in a large pot of water to cover. Bring to a boil.
2. Simmer until fork tender, 2025 minutes. (Make carrots while potatoes cook.)
3. Drain potatoes and return to pot. Mash with butter and milk.
4. Remove the soft part of the garlic from the roasted bulb and add with basil to potatoes. Salt and pepper to taste.
For Candied Carrots:
1. Place carrots, water, and oil in a small saucepan and bring to a simmer over medium heat.
2. Simmer for 2 minutes, then increase heat to medium high and add butter and sugar.
3. Sauté for 6 minutes or until tender. Season with salt to taste.
For Saffron Sauce:
1. Put saffron threads in a small bowl and set aside. Combine water and cornstarch and set aside.
2. Pour wine into a large skillet and bring to a boil over mediumhigh heat. Cook 810 minutes or until reduced to 3 tablespoons. Pour onto the saffron and let steep.
3. Pour cream into the skillet and bring to a simmer over mediumhigh heat until reduced by 1/3 (about 5 minutes).
4. Add wine and saffron to cream. Stir in cornstarch and let thicken a minute. Remove from heat and add butter.
For Salmon:
1. Season the salmon with salt and pepper. Preheat a heavy skillet over medium heat for 34 minutes.
2. Add a tablespoon of olive oil. Place the salmon in the skillet, skin side down. Sear fillets 78 minutes on each side or until done. (The center will flake easily; it should cook about 10 minutes per inch of thickness.)
3. Spoon 1/4 cup of saffron sauce on a plate; add 1/4 cup mashed potatoes. Place grilled salmon on top of the potatoes and top with the candied carrots.
Curry Buttermilk Marinade for Shrimp
Jiko, Animal Kingdom Lodge
Yield: 8 Servings
1 cup buttermilk
1/4 pound plain yogurt
Kosher salt to taste
1/2 tsp. whole cumin seeds, toasted
1/4 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. ground turmeric
1 tsp. madras curry powder
1/8 cup lemon juice, fresh-squeezed
1/2 tsp. garlic, minced
1/2 tsp. pickled ginger, minced
1/2 cup sagh dhal
Mix all the ingredients thoroughly and chill until ready to marinate the shrimp.
Famous Barbecue Shrimp
Shula's Steak House Orlando at the Walt Disney World Dolphin Hotel
Sauce
1 cup quality thick barbecue sauce
1 Tbsp ground horseradish
1 Tbsp honey
1 Tbsp black pepper, coarsely ground
Shrimp
16 large shrimp, peeled and de-veined
16 fresh basil leaves
8 strips bacon, cut in half
1/2 cup butter, melted
Purée all the sauce ingredients in a food processor or blender and set aside. Heat oven to 375° F (190° C).
Wrap each shrimp in a fresh basil leaf, then in a half piece of bacon. Secure with a toothpick.
Place wrapped shrimp on a cookie sheet, brush with butter and bake 8 to 10 minutes, turning halfway through and brushing again with butter. Turn on broiler and brown shrimp on both sides, approximately 2 minutes per side.
Toss with the sauce and serve immediately.
Fried Mahi Mahi & Sauce
from Tahitian Terrace in Disneyland
Yield: 6 servings
1 cup cold water
1 egg
1 tsp salt
2 tsp vegetable oil
1 cup flour
1/8 tsp yellow food coloring
6 boneless mahi mahi steaks or dolphin fillets
Prepare sauce first (see recipe below) so it's ready for your hot meal.
In a mixing bowl, combine water, egg, salt, and vegetable oil. Beat slowly to blend. Gradually add flour, beating to form a smooth batter. Add food coloring if desired. Dip fish fillets into batter and fry in hot oil (350 degrees), until golden brown (5-6 minutes). Remove and drain on absorbent towels.
Sauce
2 cups pineapple juice
1 cup sugar
2 1/2 Tbsp cornstarch
3/4 cup cider vinegar
1/2 cup tomato ketchup
1/2 cup pineapple tidbits
In a small saucepan, combine and whisk pineapple juice, sugar, and cornstarch. Add remaining ingredients and cook until mixture comes to a boil, stiring frequently, until sauce is thickened.
Golden Shrimp
Epcot Food and Wine Festival 2000, Japan
Yields 4 to 6 servings
8 oz. surimi (fish paste)
8 large shrimp
1 oz sake
pinch of salt
6 t. flour
1 egg white
1 large onion, chopped
1/4 T. salt
9 oz Moto (recipe follows)
8 fresh green peas or soy beans, cooked
Moto
1 egg yolk
1 1/4 C vegetable oil
1/8 t. salt
Peel shrimp. Cut open like butterflies and remove vein. Soak in sake and pinch of salt solution for 30 minutes. Take shrimp out and wipe off with paper towel. Mix remaining ingredients (except peas) thoroughly. Coat the topside of the shrimp with flour then place 2 T. of the mixture on top. Coat entire shrimp with mixture. Put cooked green peas on top for coloring. Bake at 350 degrees for 6-7 minutes or broil for 5 minutes until golden brown.
Moto Method: Put egg yolk into a bowl and add salt. Start whipping egg yolk while adding vegetable oil slowly.
Note: If is becomes too hard, add egg whites to loosen. Finished product should be like mayonnaise.
Grilled Salmon, Balsamic Onions And Polenta
Flying Fish Café, Boardwalk (Chef John State)
4 salmon fillets (5 oz. each)
I Tbs. olive oil
1/4 tsp. each salt and freshly ground pepper
Balsamic Onions
2 large red onions, each cut into
8 wedges with root end and skin attached
3 Tbs. balsamic vinegar
1/4 tsp. each salt and freshly ground
black pepper
2 tsp. honey
2 thyme sprigs
1 roll (24 oz) heat and serve polenta, sliced in 12 rounds (often in the produce section)
Nonstick cooking spray
1. Heat barbecue grill, ridged grill pan or broiler. Have ready two 12 in. long pieces heavy duty foil. Rub salmon with the oil; sprinkle with salt and pepper.
2. Balsamic Onions: Turn up edges of both pieces foil. Place ingredients near I end of each sheet. Fold other half of foil over onion filling. Fold edges over tightly to prevent leaks. Grill or broil 10 minutes, turn over and cook 5 to I 0 minutes longer until onions are tender when packets are pierced. Open carefully; discard onion skins and thyme.
3. Spray polenta slices with cooking spray; grill or broil 3 minutes per side.
4. Grill or broil salmon (see Tip) 4 to 5 minutes per side until opaque in center. Serve with the onions and polenta.
Cooks Note: If you can't fit everything on your grill at once, grill the onions and polenta first and keep warm on a covered serving platter, then grill the salmon.
Grilled Scallop on a Wine Country Stew of Spiny Lobster, Buddha's Hand Lemons, Thyme, and Golden Tomato Broth
Napa Rose Restaurant, Disneyland (Chef Andrew Sutton)
Serves 4
4 U-8 Diver Scallops
Yellow Tomato Butter:
1 leek, sliced and divided in half
1 teaspoon butter
3 ounces white wine
12 ounces chicken stock
4 yellow tomatoes
1 bay leaf
4 ounces European-style butter
1 teaspoon fresh thyme, chopped
1 teaspoon fresh cilantro
1 tablespoon Buddha's Hand lemon zest (can substitute regular or Meyer lemon
zest)
1 habanero chile
1 1/2 lb. spiny lobster, cooked
2 red Roma tomatoes, peeled and diced
1 sprig of chervil for garnish
Prepare Yellow Tomato Butter first:
In 1 teaspoon of butter, sauté half of the leek until translucent. Deglaze with white wine and reduce wine by half. Add chicken stock and bring to a boil. Add yellow tomatoes, and 1 bay leaf. Simmer until tomatoes are tender and purée in a blender. (Be careful when puréeing as the hot liquids try to jump. Try pulse setting to get liquid moving.) Once liquid is moving, add butter. Pass through a fine strainer and reserve. Keep warm.
To finish sauce, sauté the other half of the leek in one tablespoon of butter
until translucent. Add Yellow Tomato Butter, herbs, lemon zest, habanero,
lobster and Roma tomatoes and bring to a boil. Taste sauce and adjust seasoning. Mixture should looks like a stew and taste lemony fresh.
Brush scallops with canola oil. Season with salt and grill 2 to 3 minutes on
each side depending on how hot the grill is.
Serve scallops on the stew in a bowl or a petit copper pot.
Grilled Sea Bass with Shoyu-Lime Sauce
PCH Grill, Paradise Pier Hotel, Disneyland
Serves 4
4 – 4 oz/125 gram sea bass fillets
1 cup shoyu or soy sauce
½ cup mirin or sweet sake
¼ cup brown sugar
1 tablespoon minced ginger
1 tablespoon sliced green onion
Shoyu-Lime Sauce
1 cup shoyu or soy sauce
½ cup mirin wine
½ cup water
2 Tbsp. lime juice
1 tsp. chopped garlic
1 tsp. minced ginger
1 Tbsp. corn starch
2 Tbsp. cold water
Garnish
1 red bell pepper
2 oz. daikon sprouts or julienne cucumber
Mix the marinade ingredients together and pour over sea bass. Allowed to marinate 3 -4 hours. Combine shoyu-lime sauce ingredients in saucepan, except cornstarch and cold water; bring to a boil. Dissolve cornstarch in 2 Tbsp. water and whisk into sauce. Simmer 5 minutes; strain. Remove seeds and ribs from bell pepper. Thinly slice and mix together with sprouts or cucumber. Grill the sea bass until done in an oven broiler, about 6 minutes. Top with shoyu-lime sauce and garnish with pepper-sprout mixture. Serve with steamed rice and vegetables.
Grilled Yellowfin Tuna
from California Grill, Contemporary Resort
You will need approximately 1/3 pound of tuna per person (if tuna is unavailable, this seasoning works well with shrimp, also). Brush each fresh, thick-cut tuna steak with a mixture of:
1/3 cup soy sauce
2 tbsp. safflower oil
1 tbsp. fresh grated ginger
1/3 tsp. red chili flakes, or to taste
Zest of 1 lemon
Kosher salt and fresh ground black pepper, to taste
Grill the tuna over a very hot, but not flaming, grill. (Cliff swears by wood-fired, not lighter-fluid-lit, coals.) Cook the tuna so that the outside is browned, but the inside is nearly rare.
Cilantro Lime Yogurt Sauce
8 oz. nonfat yogurt
1/2 bunch cilantro, finely chopped
2 finely sliced scallions
1/4 cup minced red onion
Zest and juice of 1 lime
1 tsp. fresh grated ginger
1 tsp. curry powder
1 tsp. light soy sauce
Kosher salt and fresh ground black pepper, to taste
Whisk all ingredients together lightly. Refrigerate for at least an hour and serve on top of or beside the tuna.
Gulf of California Rock Scallops
Napa Rose, Grand California Hotel, Disneyland (from Taste of Life show, Episode 81)
4 Large Scallops
Salt & Pepper to taste
3tbsp Clarified Butter
1tbsp Olive Oil
2tbsp Chopped Garlic
2tbsp Chopped Shallots
1/4 Cup Diced Lobster
Dry White Wine for Deglazing
1/4 cup Lemon Sauce
(3 eggs, 3 tbsp water, 3 tbsp lemon juice, 1/2 cup Canola oil, 3 tbsp milk 1 tsp sugar, 1/2 tsp salt, pepper to taste. Beat eggs with water and lemon juice in double boiler, stirring constantly until sauce is thick. Remove from heat and slowly add oil, milk, sugar, salt pepper)
1 tbsp Lemon Juice
1 tbsp Chervil finely chopped
1 tbsp Parsley finely chopped
1 tbsp Thyme finely chopped
Whipped Potatoes (boiled with cream, butter and finely chopped chives)
Potato Spears (thin slices deep fried)
Season the scallop with salt and pepper. Take a sauté pan and heat it to medium to high heat. Put in a little clarified butter and sear the scallops. This process involves caramelizing the natural sugars. At this stage begin the sauce.
Take a sauté pan and heat it through to about a medium heat. Pour in a little bit of olive oil and sauté the garlic and shallots to get a light color on the garlic and shallots. Add the diced lobster, sauté that briefly. Then add white wine to de glaze. Now add the lemon lobster sauce and then add a little bit of lemon juice in and reduce by 1/3.
At this stage we add our fresh herbs which are chives and Napa Rose herb blend which consists of equal parts chervil, parsley and thyme which are finely chopped. Herbs always should have be added at the end of the sauce so they are as fresh as possible. Now melt in the butter.
Shake the pan so it forms a richer and more colorful sauce and it finishes the sauce which allows it to achieve a roundness in the mouth.
The potatoes are whipped potatoes which have a been boiled and finished off with a little bit of cream and butter. We also added some freshly cut chives and a little bit of lemon juice. Put that together. Cook to achieve a golden brown color. We briefly place it in the oven to finish cooking at a medium temperature 300F.
To build our plate, potatoes go down in the center and then take the sauce and ladle it around the base of the potatoes. Place rock scallops on the bed of potatoes. At that stage we garnish the dish with crispy fried potato spears and two snippets of chives.
Herb-Crusted Sea Bass
Lumière and Tritons, DCL
Yield: 4 servings
Mushroom Duxelles
1 pound button mushrooms
1 shallots, finely chopped
1 tablespoon olive oil
1/2 cup white wine
Coarse salt and freshly ground white pepper, to taste
Finely chop the mushrooms to about 1/16" in thickness. Sauté the chopped shallots in the olive oil, add the mushrooms and wine, and cook gently until all the excess liquid has evaporated. Add the salt and ground white pepper. Reserve and chill.
Tomato Concasse
4 beefsteak tomatoes
1 medium onion, finely diced
2 tablespoons olive oil
1/2 cup Riesling wine
Coarse salt, to taste
Remove the core from top of each tomato, then cut an X skin-deep in the bottom of each tomato. Bring 3 cups of water to a rolling boil in a small saucepan. Submerge each tomato, one at a time, into the boiling water for 10 to 15 seconds, then put into a bowl of cold water to stop the cooking. Peel the skin off, then cut in half and remove the seeds. Cut into 1/4" pieces.
Sauté the onions in the olive oil in a medium pan over medium heat until soft. Add the white wine and salt and cook until liquid is reduced by half (to 4 tablespoons).
Add the tomatoes and gently simmer for about 12 minutes, until all excess liquid has evaporated. Put aside and chill.
Herb Crust
6 tablespoons unsalted butter, softened
1 cup coarse breadcrumbs
1 tablespoon brandy
1 tablespoon Pernot
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
2 teaspoons chopped garlic
2 teaspoons chopped fresh Italian parsley
1 whole egg
Mix all the ingredients thoroughly; set aside at room temperature.
Sea Bass
4 sea bass (6 ounces each), cut into 2" x 3" pieces
1. Preheat the oven to 350°F
2. Place the sea bass on a baking sheet and spread the Mushroom Duxelles on top.
3. Spread the Tomato Concasse on top of the Mushroom duxelles, then place the Herb Crust on top.
4. Place the sea bass in the oven for 18 to 20 minutes, until the fish is firm and the crust is golden.
Cooks Note: this impressive dish is perfect for dinner parties, as the mushrooms, tomato sauce, and herb crust all can be prepared ahead of time.
Lemon Garlic Shrimp
Spoodles, Boardwalk (in Delicious Disney)
Yield: 6 servings
¾ stick (3/4 cup) unsalted butter
36 large shrimp, butterflied
3 cloves garlic, finely shaved or chopped, divided
1/4 cup fresh lemon juice
1/2 teaspoon kosher salt
1/8 teaspoon freshly cracked black pepper
1/2 bunch Italian parsley, roughly chopped
1. Melt half butter in a sauté pan.
2. Add shrimp and toss to coat.
3. Add half the garlic and cook 5 minutes or until shrimp are almost done - pink, firm and slightly opaque.
4. Add lemon juice and remaining garlic. Do not boil.
5. Season with salt and pepper; add parsley.
6. To serve, spoon sauce on top of linguine.
Note: if using frozen shrimp make sure it's thawed out and drained before adding it to the pan or it adds a lot of water. I used much less butter, less parsley (curly leaf kind) and served it over a brown and wild rice mix. It was delicious.
Macadamia Nut Crusted Snapper
Swan and Dolphin Resorts, 2001
4 portions
Snapper
4 8oz Snapper Portions
1 Cup Beaten Eggs
½ Cup All Purpose Flour
1 Cup Japanese Bread Crumbs (Panko crumbs or any coarse crumbs)
1 Cup Macadamia Nuts (crushed)
Salt and Pepper to taste
4 Tbsp. Olive Oil
4 Ea. Bananas cut in half
Rice
1 Cup Basmati Rice
1½ Cups Water
Salt and Pepper to taste
Fruit Salsa
1 Ea. Mango (peeled and diced)
1 Ea. Lime (zest and juice)
1 Tbsp. Honey
1 Tbsp. Cilantro (chopped)
½ Ea. Jalapeno pepper (small diced)
1 Tbsp. Chives
Citrus Beurre Blanc
1 Ea. Shallot (chopped)
½ Cup White Wine
½ Cup each Grapefruit and Orange Juice
1 Cup Heavy Cream
9 Tbsp. Butter (room temperature - not melted)
Salt and White Pepper to taste
Method for Snapper
Season the snapper with salt and pepper. Mix breadcrumbs and crushed macadamia nuts together - place into a bowl. Place flour into another bowl and eggs in another. Dust snapper in flour; dip into beaten eggs and then coat with breadcrumbs mixture. In skillet heat olive oil, add snapper and brown on both sides. Finish in 350-degree oven until done. In another skillet or on a flat top, lightly brown banana’s flesh side only, this will only take 1 minute.
Method for Rice
In pan, bring water and rice to boil. Cover and reduce to simmer until done (20 minutes).
Method for Fruit Salsa
Mix all ingredients together, season with salt as needed.
Method for Beurre Blanc
In saucepan, melt 1 Tbsp. butter and sauté shallot. Add wine and both juices; cook until reduced by ¾. Add in heavy cream and reduce by ½. Mix in remaining 8 Tbsp. butter 1 Tbsp. at a time. Mix until well blended. Strain.
Presentation
Place 2 oz. Beurre Blanc on bottom on plate. In center of plate, place 1 cup mold of rice. Place 2 pieces of banana criss cross over rice. Place snapper on top of the bananas. Top snapper with 1 Tbsp. fruit salsa. Garnish with cilantro sprig.
Macadamia Nut Encrusted Mahi-Mahi
Kona Café Restaurant, Polynesian Resort, Chef Michael Thompson
Yield: 6 portions
Mahi-Mahi
6 each 6-8 oz portions Mahi-Mahi
1 tablespoon Coleman’s Dry Mustard
1 teaspoon light brown sugar
1 tablespoon minced fresh ginger
1 medium onion, minced
1 clove garlic, peeled and thinly sliced
1 green onion, thinly sliced
1 cup Japanese soy sauce
Marinade Preparation
Combine the dry mustard with a little water to make a paste. Combine the mustard paste with the brown sugar, ginger, onions, garlic and Japanese soy sauce. Add the mahi-mahi portions.
Coating ingredients
1 1/2 cups all-purpose flour
1 cup crushed macadamia nuts
6 to 8 tablespoons clarified butter (or substitute vegetable oil)
4 tablespoons chopped cilantro
3 whole limes (or substitute 3 tablespoons lime or lemon juice)
4 tablespoons white wine (do not use “cooking wine”)
6 tablespoons unsalted butter, softened
2 tablespoons thick soy sauce
1. Combine the flour and the macadamia nuts and mix together.
2. Remove the mahi-mahi filets from the marinade and drain slightly.
3. Cool the mahi-mahi with the macadamia/flour mixture. If the mixture does not adhere, you may brush the fish was some of the marinade or a small amount of oil.
4. Put the clarified butter in a pan and heat until very hot but not smoking. Add the fish to the hot pan and sauté until done and golden brown, turning once. On average, fish requires 10 minutes of total cooking time for 1 inch thickness.
5. Remove the fish from the pan and place on a warmed platter. Keep the fish hot.
6. Using a paper towel, wipe out the sauté pan and return to heat.
7. Squeeze the lime juice into the pan and add the white wine. Bring to a boil and let reduce slightly. Add the cilantro and remove the pan from the heat. Immediately add the softened butter and swirl in the pan until the butter melts. The butter sauce should thicken slightly.
9. Pour the sauce over the mahi-mahi fillets. Drizzle the plate with the thick soy sauce.
Mahi Mahi Tacos
Recipe courtesy Epcot Catering. For Disney’s Anniversary Blowout
Yield 4 – 5 servings
Rub:
1 tablespoon paprika
1 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon kosher salt
1/4 tablespoon ground cinnamon
1/4 tablespoon red pepper flakes
1/4 tablespoon cayenne pepper
1/2 tablespoon dill seed
1/2 tablespoon ground black pepper
1/2 cup soy sauce
2 pounds fillet mahi mahi with skin
1/4 cup peanut oil
Mini taco shells
Pico de Gallo, store bought
Chopped fresh cilantro leaves
Combine all of the dry ingredients for the rub and mix well. Set aside.
Brush the soy sauce over the flesh side of the fillet. Let set in the refrigerator for 1 hour. Remove from refrigerator and brush with the oil. Sprinkle with desired amount of dry rub. Let stand for 15 minutes before grilling.
Cook the fillet with the flesh side facing the heat source. Cook until fork tender or 8 to10minutes or until just opaque. Cooking time will depend on how hot the heat source is. Let stand for about 5 minutes after removing from the heat. Flake the fish with a fork into a taco shell and top with Pico de Gallo. Add cilantro for garnish.
Maple Glazed Salmon
Le Cellier, Canada Pavilion, Epcot (Version 1)
Serves 4-6
Candied Pecans:
2 oz. pecans, shelled, pieces
2 tsp. whole butter, unsalted
1 tbs. apple juice
* ½ tbs. turbinado sugar (sugar in the raw)
* pinch kosher salt
Salmon:
8 3-oz. salmon pieces (scales removed, skin on)
2 fl. oz. canola oil
6 oz. cleaned watercress
2 tsp. extra virgin olive oil
2 oz. candied pecans
8 fl oz. maple glaze
kosher salt
black pepper
Maple Glaze:
7 fl oz. maple syrup, pure
1 tbs. honey, orange blossom
2 tbs. brown sugar, light
pinch kosher salt
pinch black pepper, fresh ground
Preparation for Pecans:
1. Heat butter in a small saucepan over a medium high heat, until it just starts brown. Immediately add pecans stirring continuously. Stir 5-7 minutes until pecans are toasted.
2. Once pecans have toasted, add apple juice stirring constantly. When nearly all the apple juice has been reduced add the sugar and keep stirring until the pecans have been well coated, take caution not to burn the sugar.
3. Once pecans are well coated, turn out on to a cooling tray are all spaced apart to even cool. Allow pecans to completely cool in a low humidity environment. Reserve for salmon.
for Glaze: Combine all ingredients in small saucepan and heat over low heat. Heat just long enough to incorporate all ingredients and for sugar to liquefy. Remove from heat and reserve warm for salmon.
for Salmon:
1. Pre-heat oven to 425º. Place watercress in lightly iced water, to rinse and refresh. Remove from iced water and completely dry in salad spinner or between paper towels, set aside.
2. Remove any moisture from the salmon pieces by lightly using 1/4 of the canola oil. Season both sides of the salmon with kosher salt and pepper. Heat remaining 1.5 ounces canola oil in large heavy bottomed non-stick frying pan, large enough to accommodate salmon pieces without overcrowding, over medium high heat. Ensure that oil is evenly coating bottom of frying pan. Once the oil has just began to smoke carefully place the salmon pieces in the pan, skin side down, and lower heat to medium. Cook salmon on skin side until skin is evenly golden brown, turn salmon over and repeat. Remove salmon from pan and blot on paper towels to remove any oil or fat.
3. Transfer salmon to baking pan with raised sides, and drizzle each piece with half of the maple glaze, place in oven and bake until desired doneness. Time will vary depending on the thickness of salmon, average 5-10 minutes.
4. While salmon is baking, toss watercress with olive oil and a pinch of salt and pepper. Arrange watercress on four plates. When salmon is done place two pieces on each mound of watercress, drizzle with maple glazed and sprinkle with pecans.
Maple Glazed Salmon
Le Cellier, Canada Pavilion, Epcot (June 2008 version)
Maple Glaze:
1 cup maple syrup
¼ cup light brown sugar
1 tablespoon honey
Mix all ingredients in a small saucepan and cook over medium heat until flavors are incorporated. Reserve warm for service.
Candied Pecans:
1 cup chopped pecans
1 tablespoon butter
¼ cup apple juice
¼ cup sugar
to taste salt
Melt butter in sauté pan until hot. Add pecans and cook until toasted. Add apple juice and sugar, and cook until syrup forms about 5 minutes. Add salt to taste.
Salmon:
4 each salmon filets, 4 ounces each
2 cups hearty greens, frisee or spinach work best
Candied Pecans
1 cup maple glaze
Heat sauté pan with olive oil until hot. Cook salmon on one side until brown, turn over and brush cooked side with maple glaze. Cook remaining side until desired doneness. Brush remaining side with glaze. For plating, place salmon over greens, sprinkle with pecans and brush with more glaze. .
Maple Glazed Salmon with Onion-Mashed Potatoes
Animator’s Palate, DCL (in Delicious Disney)
Yiekd: 4 servings
Maple Glaze
1/4 cup brandy
1 1/4 cups maple syrup
1 tablespoon cornstarch mixed with 2 tablespoons water
Onion- Mashed Potatoes
2 medium onions
2 tablespoons olive oil
2 pounds red potatoes
2/3 cup milk, warmed
2 tablespoons unsalted butter
Coarse salt and freshly ground white pepper, to taste
Salmon
4 salmon fillets, 7 ounces each
2 tablespoons olive oil
Coarse salt and freshly ground black pepper, to taste
Diced red peppers, for garnish (optional)
Maple Glaze
Pour brandy in a pan and flambé for 5 seconds. Add the syrup and heat. Whisk in the cornstarch and water mixture, and simmer for 5 minutes, stirring. Cool to room temperature.
Onion- Mashed Potatoes
Preheat oven to 375°F. Toss the chopped onions with olive oil and bake for 15 minutes, until soft. Purée onions in a blender. Cover potatoes with water in a medium saucepan and boil until tender when pierced with a fork. Put drained, warm potatoes in a mixing bowl. Add milk and butter, and mash with an old-fashioned potato masher. Season to taste.
Salmon
Preheat oven to 350°F. Brush the salmon with olive oil and season with coarse salt. In a preheated sauté pan, sear both sides. Place on a baking sheet and drizzle 1 tablespoon of the Maple Glaze on each salmon fillet. Bake 12 to 15 minutes, or until desired doneness.
To serve, top potatoes with salmon and drizzle with remaining Maple glaze. Top with diced red peppers and minced scallion, if desired.
Maple Glazed Salmon with Wild Rice & Cranberry Medley
Epcot Food and Wine Festival, Canada
Serves 4
4 pieces salmon fillets, 6 oz each
Kosher salt and black pepper to taste
2 1/8 T. canola oil
1 C. maple syrup
1 T. brown sugar
1 dash Kosher salt
8 each peppercorns, whole
1/2 T. honey
Combine maple syrup, honey, brown sugar, pepper and a dash of Kosher salt to make maple glaze. Mix well. Heat until all sugars melt, then cool.
Sear the salmon in a hot saute pan using the canola oil and cook until medium. When the salmon is done cooking, drain the excess fat from the pan and add 1 ounce of maple glaze per piece of salmon. Allow glaze to heat up and serve with wild rice and cranberry medley.
Wild Rice & Cranberry Medley
1/2 C. wild rice
1 1/2 C. chicken stock or water
Kosher salt and pepper to taste
1/2 C. barley
2 C. chicken stock or water
Kosher salt and pepper to taste
1/4 C. chicken stock or water
1/4 C. dried cranberries
1/4 C. cranberry juice
2 T. butter
Kosher salt and white pepper to taste
Bring the first chicken stock to a boil and add the wild rice, salt and pepper. Bring to a boil and then bake in a 350 degree F oven for 45-50 minutes. Remove from oven and cool.
At the same time in a separate pot, follow the same procedure for the barley.
Heat the chicken stock and cranberry juice. Add the cooled grains and dried cranberries. Stir until the liquid has been 95% absorbed and add the butter and cooked rice.
Note –Aug. 07 - only made the maple glaze and cooked it too long, then reheated it in the microwave. Do not overcook as it turns into hard candy. The glaze is very sweet but works on the salmon which cuts the sweetness. Might be good with whiskey added.
Marinated Shrimp
'Ohana Restaurant, Polynesian Resort
Serves 4
Shrimp Marinade
½ cup hot chili garlic paste
1 Tbsp. Minced garlic
½ cup Minced fresh ginger
1 cup Sweet chili garlic paste
2 cups Honey
2 cups Lemon juice
1 quart Canola oil
1 tsp. Fresh ground black pepper
2 tsp. Kosher salt
1. Mix all ingredients well except for oil
2. Whisk briskly while slowly adding the oil
3. Take out 1 cup of this to baste the shrimp while they are cooking
4. Use the rest to marinate the shrimp
'Ohana Shrimp
5 lbs. peeled and de-veined shrimp 16-20 count
All but 1-cup shrimp marinade
NOTE: Best if you use outdoor grill as these really smoke up the grill.
1. After shrimp have marinated for two days, take them out of the marinade.
2. If you can find some kabob skewers use them to skewer the shrimp. If not use bamboo sticks or just grill them loose.
3. As you are grilling baste them occasionally with the marinade you saved.
4. When they reach an internal temperature of 145ºF, remove and serve.
Mediterranean Calamari
from House of Blues
Yield - 6 servings
3 pounds calamari, tubes and tentacles marinated *
Calamari breading *
3/4 cup finely chopped parsley, divided
3/4 cup freshly grated strands of Parmesan cheese, divided
3/4 cup chili garlic paste, divided
6 ounces lemon olive oil *
1/3 cup finely chopped Kalamata olives
6 sprigs Italian parsley for garnish
Heat deep-fryer to 375 F. Place calamari in breading mixture, coat and shake off excess. Fry until golden brown.
In a mixing bowl, toss fried calamari with 6 tablespoons each: chopped parsley, Parmesan, chili garlic paste and all of the lemon olive oil mixture.
Using six (12-inch) bowls, form a circle about 1 inch from the outside rim in each of the bowls with the chopped olives and remaining chili garlic paste.
Divide calamari among bowls. Sprinkle with remaining chopped parsley and cheese. Garnish servings with Italian parsley sprig in the center.
* How to make calamari marinade:
Combine 4 cups whole milk, 1 teaspoon chili garlic paste and 1/2 teaspoon garlic.
* How to make calamari breading:
Combine 1/4 cup plus 2 tablespoons corn flour, pinch cayenne, pinch salt, pinch finely ground black pepper and 2 tablespoons flour. Combine 1/2 cup all-purpose flour, pinch baking powder, pinch salt and pinch finely ground black pepper. Combine 1/2 cup of both dry mixtures with 1/2 cup of cornmeal. Use as directed in recipe.
* Note:
Lemon-infused olive oil is available in some gourmet stores. You can use regular olive oil if not available.
Mediterranean Seafood Stew
It's a Small World Dinner, DCL (from Cooking With Mickey and the Disney Chefs, 2004)
Yield: 8 servings
1 cup chopped onion
2 tablespoons butter
1 garlic clove, crushed
1 sprig thyme, chopped
1 sprig tarragon, chopped
2 teaspoons turmeric
4 cups parboiled, long-grain rice, washed and ready to use
1 can (28 ounces) Italian plum tomatoes, chopped
1 1/2 tablespoons salt
6 cups water, divided
3 tablespoons olive oil
1 cup squid rings
16 jumbo shrimp, peeled and deveined
1 cup lobster meat, chopped
16 scallops
1 red bell pepper, diced
1 yellow bell pepper, diced
1 green bell pepper, diced
1 large onion, diced
1 pound chorizo sausage, cut into 1-inch pieces on an angle
16 mussels, scrubbed clean
1 pinch saffron
1 cup green peas, cooked
4 cups tomato sauce, warmed
Grated Parmesan cheese, for serving
1. Preheat the oven to 350°F
2. Sauté the chopped onion in butter in a large, heavy-bottomed saucepan until translucent. Add the garlic, thyme, tarragon, and turmeric.
3. Add the rice and mix until all the onion and herbs are combined. Add the plum tomatoes and salt. Gradually add approximately half the water. As the rice cooks, keep adding water until all has been used. Stir occasionally to prevent the rice from sticking to the base of the pan.
4. Meanwhile, in a separate pan, sauté separately in olive oil the squid, shrimp, lobster meat, and scallops. When all of the meat is cooked, set aside in a bowl. In the same pan, sauté the diced red, yellow, and green peppers and onion until tender; set aside in a bowl. Sauté the chorizo until cooked; set aside.
5. When the rice is nearly cooked, add the saffron and mix until all is combined and the rice begins to turn more yellow. Add the mussels. When the mussels open, add the lobster meat, the scallops, the squid, the sautéed vegetables, the peas, and half of the shrimp and chorizo.
6. To serve, mound the rice mixture onto a large serving platter. Ladle the warmed tomato sauce around the rice and garnish the top with the remaining shrimp and chorizo. Serve with grated Parmesan cheese.
A crisp Italian Pinot Grigio goes well with this.
Cooks Note: Guests at the "It's a Small World" always ask for this recipe. Don't let the long list of ingredients deter you. It takes a while to make, but the end result is a winner.
Mogambo Shrimp
Rainforest Café, Animal Kingdom
2 servings 2 minutes
4 ounces penne pasta
1 tablespoon olive oil
¼ cup sun-dried tomatoes packed in oil, drained
1 ½ cups mushrooms, sliced
8 shrimp, tails off ( peeled and deveined)
1 garlic clove
1 cup prepared Alfredo sauce
1 tbsp shredded Parmesan cheese
¼ cup peas ( fresh or frozen thawed)
2 pieces garlic bread, or focaccia triangles
Prepared penne as directed. While penne is cooking, heat olive oil in heavy sauté pan over medium-high heat. Add sun dried tomatoes, mushroom and shrimp. Sauté for one minute. Add garlic sauté until garlic is golden-brown and shrimp are cooked through.
Add Alfredo sauce and peas, stirring frequently until sauce is warm. Remove from heat and add drained penne to pan, stirring until pasta is well-cooked.
Divide between 2 bowls and sprinkle with Parmesan cheese.
Serve immediately with focaccia triangles or garlic bread.
Moroccan Chermoula Salmon
Boma – Flavors of Africa, Disney’s Animal Kingdom Lodge
Yield: 8 servings
4 teaspoons Cumin, ground and toasted
2 teaspoons Coriander, ground and toasted
2 tablespoons Paprika
½ teaspoon Cayenne Pepper
1½ teaspoons Garlic, dry and ground
1 teaspoon Kosher Salt
1/3 teaspoon Black Pepper, freshly ground
2 ounces Lemon Juice
1 cup Olive Oil
¼ bunch Parsley, chopped
½ bunch Cilantro, chopped
1 each Red Bell Pepper, julienned
1 each Lemon, fine julienne
½ cup Cherry Tomatoes, halved
¼ cup Black Olives, sliced or diced or julienned
2 each Salmon Filets (approximately 3 pounds each filet)
1. To make Chermoula: in a small bowl, combine cumin, coriander, paprika, cayenne pepper, garlic, salt, black pepper, and lemon juice. Whisk well to remove all lumps. Add olive oil slowly. Whisk in parsley and cilantro. Reserve one third of the Chermoula.
Add peppers, lemon, olives, and tomatoes to the remaining Chermoula to make a relish.
Place salmon on a sheet tray. Rub with the reserved Chermoula. Bake in a 325o – 350o oven and cook until done (15 to 20 minutes.) Top salmon with the relish at time of service. Relish is served cool or at room temperature.
Moroccan Seafood Stew (Also listed under soups)
from Boma, Animal Kingdom Lodge
Yield - 8 servings
1 pound Mussels
1 pound Shrimp
1 pound White fish, cut chunky and sear
1 pound Scallops, seared
2 quarts Chicken stock
2 tsp Curry powder, toasted
1 large Onion, diced chunky
1 small Red bell pepper, diced chunky
1 small Fennel bulb, diced chunky
2 each Jalapeno, sliced
2 each Carrots, diced chunky
2 each Potatoes, diced chunky
2 tsp Parsley, chopped
2 tsp Cilantro, chopped
2 tsp Lemon juice
2 each Lemon, zest and sliced
¼ cup Olive, sliced
1 – 8 oz. can Chickpea/Garbanzo Beans
1 small Eggplant, roasted and diced
2 tsp Ground cumin, toasted
Sear the fish and scallops until golden brown (don’t overcook.)
Heat chicken stock and add all vegetables and species (except parsley, cilantro, beans, roasted eggplant, and lemon zest).
Let simmer until vegetables are ¾ done. Add the seafood until shrimp and mussels are done. Adjust seasoning.
Moroccan-Style Grilled Salmon
from Restaurant Marrakesh, Epcot
Serves: 4
1 cup olive oil
1 tablespoon garlic, minced
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cumin
1 tablespoon paprika
1 teaspoon fresh coriander, chopped
1/4 cup fresh lemon juice
4 8-ounce salmon fillets
Combine all ingredients except salmon in a large bowl or dish. Place salmon fillets in the mixture and marinate in the refrigerator for 2 to 6 hours.
To barbecue grill:
Oil the grill and heat the coals to a medium. Place the salmon skin-side up on the grill and cook for 5 to 7 minutes on each side or until done - when the center flakes away easily, and the fish is an opaque pink.
Mummified Prawns with Avocado, Tomato and Citrus Salsa
Disney Wonder , Disney Cruise Lines
Serves 4
Salsa Ingredients
2 Avocados
2 Tomatoes
2 Blood Oranges
Salt & Pepper
1 Lime
1 Bunch of Parsley
Dash Tabasco
50 ml. of Olive Oil
Method for Salsa
1. Peel & Slice Avocado
2. Dice Tomatoes
3. Segment Blood Oranges & Limes
4. Chop Parsley
5. Combine all ingredients, reserving half of the parsley for garnish and season to taste.
12 Prawns (large shrimp), shelled & deveined
3 Large Baking Potatoes
2 liters Canola oil - for frying
Method for Shrimp
1. Heat oil
2. Peel Potatoes and Slice on spiral Slicer
3. Wrap Potato around Shrimp
4. Fry Shrimp until Golden
5. Serve with salsa.
Nori Wrapped Tuna
Todd English's Bluezoo, Swan and Dolphin
Serves 4
Ingredients for Tuna:
4 Each 7 Oz. Ahi Tuna Portions (cut in 2"x2"x3.5" blocks)
4 Sheets of Nori Paper
Ingredients for Tokyo Grits:
6 Oz. Raw Sushi Rice (ground fine in a coffee mill)
1 Tbsp. Dashi Powder
1 Tbsp. Unsalted Butter
Ingredients for Ginger Honey:
1 Large Piece of Fresh Ginger
3 Tbsp. Rice Wine Vinegar
¼ Cup Honey
Ingredients for Wasabi Avocado Paint:
1 Medium Avocado
1 Tbsp. Wasabi Powder
Salt (to taste)
Ingredients for Finish:
1 Bag Baby Spinach (blanched and squeezed dry)
5 Red Radish's (grated)
¼ Daikon Radish (grated)
3 White Scallions (green julienne)
½ Tbsp. Sesame Oil
½ Toasted Sesame Seeds
Vegetable Oil
Method of Preparation for Tuna:
Place the nori sheets on a clean surface, shiny side down. Moisten the edge that is farthest away from you. Place a piece of tuna on each sheet (make sure to keep the grain of the meat horizontal). Wrap the paper around the tuna tightly and place aside in refrigerator.
Method of Preparation for Tokyo Grits:
Bring 4 cups of water to a boil. Sprinkle the ground rice slowly into the water while whisking. Add 1 tablespoon unsalted butter and dashi powder to taste. Cook for 10 minutes or until thickened and the grains are fully done (if the mixture is too thick, add a little water). Cover and keep warm.
Method of Preparation for Ginger Honey:
Peel ginger and thinly slice, set 6-7 slices aside for later use. Combine the remaining ginger, honey and 2 tablespoons of the rice wine vinegar into a small nonstick sauce pan. Bring to a simmer and cook for 10 minutes, or until ginger is tender. Set aside and cool to room temperature.
Method of Preparation for Wasabi Avocado Paint:
Mix the wasabi powder with 1 tablespoon water and set aside for 10 minutes. While the wasabi is curing, peel and pit the avocado and dice. Combine the avocado and wasabi in a food processor and process until completely smooth, frequently scraping down the sides. Season to taste with salt and the remaining rice wine vinegar.
Method of Preparation for Finish:
Heat a cast iron pan over medium/high heat. Add a small amount of vegetable oil and sear the tuna on all sides wrapped in the nori (about 1 minute per side). Remove tuna from pan and place in warm oven to keep warm. Mince the remaining ginger and sauté with the blanched spinach and a little butter until warm. Combine the radishes, scallions, sesame oil, sesame seeds, and the remaining rice wine vinegar. Season with salt and set aside.
Presentation:
With a pastry brush "paint" the wasabi and avocado around four large bowls. Spoon the Tokyo grits into the bowls and top with gingered spinach. Drizzle a little gingered honey over the grits. Slice the tuna as desired and place on top. Garnish with radish salad and serve.
Northern Halibut Batter Served with Spicy Remoulade Sauce
Recipe Courtesy of Disneyland Resorts
For the Halibut
6 2-ounce fresh Halibut strips
1 lime, cut into wedges
For the Batter
2 1/2 ounces rice flour
2 1/2 ounces all purpose flour
1 tablespoon sugar
1 1/2 teaspoons salt
2 1/2 teaspoons baking powder
1 pinch white pepper
1 cup Karl Strauss Woodie Gold Beer
Mix all ingredients, then slowly add the beer to form a batter.
For the Spicy Remoulade Sauce
2 cups mayonnaise
2 tablespoons Chipotle BBQ Sauce
2 tablespoons coarsely ground mustard
1 tablespoon lemon juice
2 teaspoons ketchup
1 1/2 teaspoons freshly grated horseradish
1 1/2 teaspoons Worcestershire sauce
1 tablespoon garlic, chopped fine
Sea salt & white pepper, to taste
In a bowl, mix all ingredients well and set aside.
To Make the Dish: Dip the Halibut into the batter covering all of the fish. Fry in hot oil until done. Serve immediately with spicy remoulade sauce and lime wedges
Nut Crusted Mahi Mahi or Salmon
from Boma, Animal Kingdom Lodge
Yield: 4 servings (3/4 cups)
1/2 tbsp. each: cumin seeds, coriander seeds, and curry powder
1/4 cup each: roasted cashews and roasted pistachios
1/4 cup plus 1 tbsp. shelled, roasted pumpkin seeds
1 tbsp. honey-roasted peanuts
1 tbsp. sugar
1/4-1/2 tsp. cayenne pepper
4- 8oz. salmon or mahi mahi fillets
2 tbsp. olive oil
Heat the oven to 350 degrees. Toast the cumin, coriander, and curry in a skillet over medium heat, stirring frequently, until fragrant but not burned. Place this seasoning mixture in a food processor and process 1 minute. Add the cashews, pistachios, pumpkin seeds, peanuts, sugar, and cayenne pepper to the bowl and pulse several times until the nuts are evenly ground but still coarse. Coat both sides of the salmon pieces with olive oil and place in a baking dish. Cover with the nut mixture and bake for 20 minutes or until the thickest part of the fish flakes easily with a fork.
August 07 - had to substitute ground cumin for the seeds and plain peanuts roasted in some honey. The crust is still very good though definitely could use salt.
Orata Alla Griglia Con Verdure
From the kitchens of the Walt Disney World Swan and Dolphin Hotel 2005
1 Serving
1 - 8 Oz Red Grouper
1½ Oz Fennel
1½ Oz Zucchini
1½ Oz Yellow Squash
2 Tbsp Pesto
1 Tbsp Extra Virgin Olive Oil
5 Halves of Tear Drop Tomatoes
Boil the fennel in salted water until tender. Let cool and slice into ½ inch thick slices. Cut zucchini and yellow squash lengthwise and remove seeds with a spoon. Season the vegetables with salt and pepper then roast in an oven at 350° until tender. Remove vegetables from oven and slice into ½ inch thick slices and add to the fennel. Toss the tomato halves in a small amount of extra virgin olive oil and set to the side. Grill the red grouper to perfection. In a separate bowl, add 1 tablespoon of extra virgin olive oil to the pesto.
Arrange the vegetables on a plate and place the fish on top. Top off the fish with the pesto sauce and garnish with tomatoes.
Oven Roasted Florida Grouper
Portobello Yacht Club Courtesy of Chef Tony Periquito, Executive Chef (2003)
Serves 2
2- 6 oz filets Grouper filets
1/2 Red pepper, sliced
½ Yellow pepper, sliced
½ Green pepper, sliced
3 Plum tomatoes, diced
1 Onion, sliced
2 cloves Garlic, chopped
1 Tbl Parsley, chopped
2 Tbl Olive oil
1/4 cup White wine
Salt and pepper to taste
In a sauté pan, heat olive oil over medium heat. Add onions and cook until golden brown. Add garlic and peppers and cook for an additional 3 minutes. Add wine, tomatoes and parsley. Remove from heat. Season fish with salt and pepper on both sides. Place fish on the sauce and roast in oven at 350 degrees for about 10 to 12 minutes.
Note: When serving, drizzle "really good" olive oil over the grouper.
Oysters Outback
Epcot Food and Wine Festival, Australia
2 pasteurized shucked oysters with shell
1 t. crushed tomatoes
sea salt to taste
2 T. shredded cheddar cheese
Place the oysters on the 1/2 shell on a half sheet pan lined with parchment paper. Sprinkle oysters with sea salt. Spoon crushed tomatoes on top of the oysters. Evenly spread the cheddar cheese on top. Place in oven at 350 degrees F for 3 minutes to melt and brown the cheese. Serve immediately.
Pan Fried Florida Grouper Cakes
Epcot Food and Wine Festival, Fresh From Florida
Makes 8 servings
2 ½ pounds fresh Grouper filets
1-ounces white wine
½-ounces orange zest
1 pinch salt
2 pinches ground white pepper
¾ teaspoon ground nutmeg
10-ounces breadcrumbs
½ bunch parsley, finely chopped
3 (three) celery stalks, roughly chopped
1 ½ inch pieces
4-ounces half and half
12 (twelve) egg whites
In a baking dish, place the Grouper, white wine, salt, white pepper, and nutmeg. Bake at 350ºF degrees oven for 10 minutes or until fish has released it's excess liquid.
In a blender, puree the fish and celery together to form a fine paste. Remove half of the paste and add the breadcrumbs, parsley, half and half and egg whites. Blend until it has a smooth consistency. In a large bowl, combine the fish paste with the rest of the mixture. Form into 8 cakes.
Sauté the cakes in a hot, oiled skillet until golden brown on both sides and thoroughly cooked in the middle.
Serve with Citrus Slaw.
Pan-Seared Monkfish with Vegetables of the Moment and Tomato Buerre Blanc
Jiko – The Cooking Place, AKL (from Cooking with Mickey and the Disney Chefs 2004)
Yield: 6 servings
Monkfish Spice Mix (below)
Tomato c (below)
Roasted Vegetables (below)
Six 6-oz. cleaned fillets of monkfish
Coarse salt, to taste
Freshly ground black pepper, to taste
1/2 cup olive oil
Mix together Monkfish Spice Mix ingredients (can be prepared a day ahead).
Prepare Tomato Buerre Blanc up to the step were butter is added. (Reductions can be done a day ahead and reheat it; butter must be added just before serving.)
Prepare the Roasted Vegetables. These can be done hours in advance and kept warm on the stovetop.
Season the monkfish with salt and pepper. Place the Monkfish Spice Mix in a shallow bowl; set aside. Heat olive oil in a sauté pan. As oil is heating, coat each fillet in the spice mix, completely covering. Place the spice-coated fillets into the hot sauté pan and sear until golden brown on all sides. Turn often and adjust the heat as needed. When all the fillets are golden brown, place the pan in the 350°F oven while you prepare the rest of the dish.
Place the Roasted Vegetables in the center of a warm dinner plate. Finish the Tomato Buerre Blanc and drizzle around the vegetables. Place one fillet on each plate.
Monkfish Spice Mix (yield about 1/2 cup)
1 1/2 teaspoons coarse salt
1 teaspoon curry powder
1/2 cup maize flour (tortilla flour)
1/2 teaspoon ground cardamom
1/2 teaspoon paprika
1/2 teaspoon celery salt
1/2 teaspoon ground mace
1/2 teaspoon turmeric
1/2 teaspoon caraway seeds
1/2 teaspoon freshly ground black pepper
Mix all ingredients until combined. (This spice mix also works well to season pork, chicken, and other fish dishes. It keeps up to two months in the pantry, so you can prepare a large amount and store in an airtight container.)
Tomato Buerre Blanc
1/4 cup olive oil
1/2 medium-size Spanish onion, chopped
4 garlic cloves, minced
1/4 cup sherry vinegar
1 cup dry white wine
1/2 cup heavy cream
1 cup (2 sticks) butter, cubed
Coarse salt, to taste
Freshly ground black pepper, to taste
Heat the olive oil in a sauté pan. Sweat the chopped Spanish onions and minced garlic until they are translucent and glossy. Add the sherry vinegar and reduce to a syrupy consistency over medium heat. Add the dry white wine and reduce by three-quarters on medium heat. Add the tomato juice and reduce by half on medium heat.
At the same time, in another sauté pan, reduce the heavy cream by half over medium heat. Slowly pour the cream into the wine reduction. At this point, stop until monkfish is sautéed and ready to serve.
Reheat the sauce, then pour the liquid into the blender, and add the butter. Blend at medium speed. Season to taste with coarse salt and freshly ground black pepper.
Note: Buerre blanc sauces are very fragile and easily break down if they are kept cold or warm too long. You can do all the reductions ahead of time, reheat, then add butter for the best results.
Roasted Vegetables (6 servings)
2 tomatoes, cut into wedges
2 carrots, cut in 2- inch chunks
1/2 pound potatoes, cut into small cubes
2 fennel bulbs, cleaned and thinly sliced
1/2 pound asparagus
1/2 cup olive oil
1 tablespoon coarse salt
1/2 teaspoon freshly ground black pepper
2 cups baby spinach
1/2 cup of green peas
1/2 cup lima beans
Preheat the oven to 400°F. Season the cut and cleaned tomatoes, carrots, potatoes, fennel, and asparagus with olive oil, coarse salt, and freshly ground black pepper.
Place tomatoes, carrots, potatoes, fennel, and asparagus on a cookie sheet and roast about 30 minutes, until golden brown.
Cook spinach, peas, and lima beans on the stovetop. Gently mix all vegetables together in a bowl.
Note: you may use any vegetables you like. Even just one favorite will work fine.
Pan-Seared Scallops with Lemongrass Curry Broth, Black Barley and Nightfall Beans
Narcoossee's, Grand Floridian Resort & Spa
Yield: 4 servings
28 ounces Jumbo sea scallops
to taste Salt and pepper
Season with salt and pepper. Cook in a very hot pan with a little olive oil for 3 minutes on each side.
Lemongrass Curry Broth
Yields: 6 servings
7/8 can Clam broth
5/8 can water
½ each Spanish onions, small dice
½ leek, small dice
1/3 carrot, small dice
1/3 poblano peppers, small dice
1/3 jalapeno peppers, small dice
1 ¾ tsp. turmeric
1 ¼ limes, peeled and sliced
3 5/8 each lemongrass, sliced thin
1/8 hand galangal, small dice
1/8 hand ginger root, small dice
1 ¾ each Kaffir leaves, torn, not cut
1/3 cup cilantro, fresh, chopped
1/3 cup basil, fresh, chopped
1 1/3 tsp. Thai Fire Paste
Put water and clam broth on to heat in a nonreactive stock pot. Dry sweat onions, leek, carrots, Poblano, and Jalapenos for about 5 minutes in another nonreactive stock pot. Add turmeric and sweat for 2 more minutes. Add in hot liquids. Add in limes, lemon-grass, Galangal, ginger root, and Kaffir leaves. Bring to a simmer for 25 minutes, 30 minutes maximum. Add in herbs and Thai Fire Paste during the last 5 minutes of simmering. Strain forcefully. Run through a chinois. Ice immediately, within 5 minutes of removing form heat.
Note: Small vegetable cuts allow for quick cooking time.
Black Barley
Yields: 4 servings
1 lb. black barley
1 each Spanish onion
3 quarts water
to taste salt and pepper
1 tsp olive oil
Sauté onions in olive oil until tender. Do not brown. Add barley and water. Bring to a boil and simmer until grain is tender. Any leftover water can be drained in a colander. Season and serve.
Nightfall Beans
Yields: 4 servings
1 lb. Nightfall beans
3 quarts water
to taste Salt and pepper
Add beans and water, also some salt. Bring to a boil and simmer until beans are tender. Any leftover water can be drained in a colander. Season and serve.
Pan-Seared Salmon
from Coral Reef, Epcot (In Cooking with Mickey and the Disney Chefs)
Yield - 4
For the Garlic Mashed Potatoes:
3/4 pound potatoes (2 large)
3 tablespoons butter
1 1/2 tablespoons milk
1 garlic bulb, roasted
1 tablespoon minced fresh basil
Salt and pepper to taste
For the Candied Carrots:
1 pound carrots, diced
1 tablespoon water
1 teaspoon olive oil
1 tablespoon butter
1/4 cup sugar
Salt to taste
For the Saffron Sauce:
Pinch of saffron
1 teaspoon cold water
1/2 teaspoon cornstarch
1 cup white wine
1 cup heavy or whipping cream
1/2 cup unsalted butter
4 8-ounce salmon fillets
Salt and pepper to taste
1 tablespoon olive oil
For Garlic Mashed Potatoes:
1. Peel and quarter potatoes and place in a large pot of water to cover. Bring to a boil.
2. Simmer until fork tender, 20-25 minutes. (Make carrots while potatoes cook.)
3. Drain potatoes and return to pot. Mash with butter and milk.
4. Remove the soft part of the garlic from the roasted bulb and add with basil to potatoes. Add salt and pepper to taste.
For Candied Carrots:
1. Place carrots, water, and oil in a small saucepan and bring to a simmer over medium heat.
2. Simmer for 2 minutes, then increase heat to medium high and add butter and sugar.
3. Sauté for 6 minutes or until tender. Season with salt to taste.
For Saffron Sauce:
1. Put saffron threads in a small bowl and set aside. Combine water and cornstarch and set aside.
2. Pour wine into a large skillet and bring to a boil over medium-high heat. Cook 8-10 minutes or until reduced to 3 tablespoons. Pour wine over saffron and let steep.
3. Pour cream into the skillet and bring to a simmer over medium-high heat until reduced by 1/3 (about 5 minutes).
4. Add wine and saffron to cream. Stir in cornstarch and let thicken a minute. Remove from heat and add butter.
For Salmon:
1. Season the salmon with salt and pepper. Preheat a heavy skillet over medium heat for 3-4 minutes, then add the olive oil.
2. Place the salmon in the skillet, skin side down. Sear fillets 7-8 minutes on each side or until done. (The center will flake easily; it should cook about 10 minutes per inch of thickness.)
3. Spoon 1/4 cup of saffron sauce on a plate; add 1/4 cup mashed potatoes. Place grilled salmon on top of the potatoes and top with the Candied Carrots.
Plantain Fried Catfish
From Garden Grill, EPCOT
Serves: 4
1/16 lb Plantain chips - ground
1/16 lb Corn flakes - ground
Mix ingredients together. Coat fish and deep fry. (Makes 2 ounces of coating.)
[Online Review: We tried this coating, but didn't deep fry it. We spayed a non-stick pan with olive oil. The result was nothing like what's served at GG...it was very bland. Everyone agreed that it wasn't so much the difference in frying method as much as it was the oil in the deep fryer picks up flavor from everything else that's been fried in it. We tried it a 2nd time & put a bit of cajun spice in with the plantain/corn flake mix and quite liked it. But in the end decided that we'd just sprinkle the cajun spice on the fish & bake it.]
Poached Lobster Medallion on a White Grits Cake Glacage and Blood Orange Reduction
From the kitchens of the Walt Disney World Swan and Dolphin Resort
Serves 4
Ingredients for Lobster:
2 Rock Lobster Tails, 8-10 Oz. Each
2 Tbsp. Chicken Base
Ingredients for White Grits Cake:
1 Cup Instant Grits
2 Tbsp. Chicken Base
1 Small Yellow Onion, Chopped
1 Tsp. Garlic, Chopped
Ingredients for Glacage:
2 Egg Yolks
1 Cup Clarified Butter
1 Cup Heavy Cream, Whipped
Salt (To Taste)
Ground Black Pepper (To Taste)
Tabasco Sauce (To Taste)
Worcestershire Sauce (To Taste)
Ingredients for Blood Orange Deduction:
1 Qt. Blood Orange Puree
¼ Cup Sugar
Salt (To Taste)
Ground Black Pepper(To Taste)
Method of Preparation for Lobster:
Dissolve 2 tablespoons chicken base in two cups of water and set aside to later be used as poaching liquid. Cut lobster tails in half, length-wise. Gently pull meat out of the shell, keeping meat intact. Cut the shell where the meat and tail meet, to keep them connected. Place meat flat on table with the sliced side down. Pull the tail end around to meet the meatiest end, forming a circle. Twist the tail so that it stands straight up, and fan it out. Place lobster tournedos into a sauté pan. Add enough chicken broth to cover lobster meat and poach on medium-low heat until lobster is fully cooked.
Method of Preparation for White Grits Cake:
In a saucepan, sauté onion and garlic and dissolve 2 tablespoons chicken base in 2 cups of water. Bring to a boil. Slowly whisk in 1 cup instant grits. Remove from heat and whisk until there are no lumps. Set mixture into a small square cake pan and cool overnight. With a cookie cutter, cut out 2.5 inch circles. Warm grit cakes in a 350° oven for 8-10 minutes.
Method of Preparation for Glacage:
Whisk egg yolks in a double boiler. Slowly whisk in the clarified butter and continue whisking until frothy. Remove from heat and fold in the whipped heavy cream. Season with salt, black pepper, Tabasco and Worcestershire to taste.
Method of Preparation for Blood Orange Reduction:
Mix blood orange puree and sugar and reduce on medium-high heat to a light syrup consistency. Season with salt and black pepper to tase.
Presentation:
In a small bowl, set 1 tablespoon of glacage in center. Place grits cake on top of the glacage. Set lobster tournedos on grits cake and drizzle plate with blood orange sauce. Serve.
Potato Wrapped Snapper with Creamy Leek Fondue and Red Wine Reduction
from The Flying Fish Cafe, BoardWalk
Yield: 4 servings
4 (6 oz. each) skinless Red Snapper filet
2 each Idaho Russet potatoes, large
¼ cup. potato starch or potato flour
2 bunches leeks, whites only, sliced
½ bunch fresh thyme
2 Tbsp. butter
½ cup. heavy cream
Salt and pepper, to taste
1 cup canola oil
4 oz. Red Wine Reduction (recipe following)
1. Cut the potatoes into a rectangle, cutting off all the skin.
2. With a slicer, slice the potatoes thin enough so that you can see through them. Soak in cold water then drain.
3. On a table, lay 4, 12” x 12” pieces of plastic wrap.
4. Place the potato slices in a single formation so you have 4 pieces across and 2 pieces up and down on each sheet of plastic.
5. Evenly sprinkle some of the potato starch on the potatoes.
6. Season the fish with salt and pepper and place fish in center of potatoes.
7. Bring one end of the plastic wrap over the fish to wrap the potato around it. Repeat with the other end. Keep wrapped in the plastic to keep it from changing color.
8. In a large oven safe, non-stick sauté pan, pour in canola oil and heat to 300°. Unwrap fish and place into pan. The oil should come halfway up the fish.
9. Once fish is golden brown on one side, turn over and place pan in oven at 350°. Cook about 10 minutes or until fish is done.
10. Drain fish on a paper towel and season with salt and pepper.
11. Cut the leeks in half lengthwise and cut the halves in diagonal about 1 inch thick. Wash leeks thoroughly and drain.
12. In a saucepan, place the butter and thyme and melt.
13. Add leeks and cook slowly until they soften. Add cream, salt, and pepper. Reduce until thick.
Note: is apparently very close to the restaurant version.
Presentation or Assembly
1. To serve, place leek fondue in the center of a plate, place the fish on top. Ladle the sauce on the plate.
Red Wine Reduction
2 onions, peeled and large diced
1 carrot, peeled and sliced
1 head of garlic, halved
½ leek, halved and sliced
1 oz. olive oil
1 bottle Cabernet Sauvignon
1 oz. chicken bones
1 gallon brown chicken stock
½ gallon veal stock
Salt and pepper, to taste
1. Preheat oven to 500°.
2. In a large pot, over low heat, cook the onions, carrots, garlic, and leeks in 1-1/2 oz. olive oil.
3. Season with salt.
4. Heat a pan – add the remaining oil and chicken bones.
5. When the bones start to color, place the pan in the oven, roast until golden brown; drain off the fat.
6. Add the wine to the vegetables and reduce by half.
7. Add the stocks and roasted bones to the vegetables.
8. Bring to a simmer and reduce, skimming often.
9. Simmer for 1 hour and 20 minutes and pass through a china cap.
10. Return to the heat and reduce to correct consistency and flavor.
11. Finish to taste with salt, pepper, and a small amount of Cabernet Sauvignon.
12. Pass through a strainer.
Prawn Idol
Raglan Road Restaurant and Pub, Downtown Disney
Serves 4
28 raw jumbo Dublin Bay prawns
olive oil for brushing
knob of butter
1 1/4 tablespoons white wine
12 oz spinach or ruby chard, thick stems removed
For the Mead Salsa
1/2 small red, yellow and green pepper, seeded and finely diced
1 small mild red chili, seeded and finely chopped
1 Plum tomato, seeded and diced
1 small red onion, finely chopped
5 fresh mint leaves, shredded
2 1/2 tablespoons mead (or champagne)
juice of 1 lime
3 3/4 tablespoons olive oil
salt and freshly ground black pepper
To make the Mead Salsa, place the red, yellow, and green peppers in a bowl with the chili, tomato, red onion, mint, mead or champagne, lime juice and olive oil.
Break the heads off the Dublin Bay prawns and then carefully remove the shells, leaving the tails intact. Heat a large griddle pan until searing hot. Run 2 x 8 " bamboo skewers through 7 of the peeled prawns and repeat until you have 4 racks in total. Season to taste.
Brush the griddle pan with a little oil and add the racks of prawn, presentation sides down. Cook for 1 to 2 minutes on each side until cooked through and lightly seared.
Meanwhile, heat the butter and wine in a pan. Tip in the spinach or ruby chard, season generously, then sauté for a minute or two until just wilted. Remove from the heat and drain away any excess liquid.
To serve, divide the sautéed spinach (or chard) among warmed serving plates and place a rack of the prawns on top of each one. Drizzle over the Mead Salsa and serve the remainder in a small bowl at the table.
Cooks Note: this is a wonderful summer dish with a lovely combination of flavors. It not only looks and tastes fantastic but is also deceptively easy to make. Try using raw peeled tiger prawns as a good alternative. Mead is a fermented honey-based drink made since Celtic times, with a limited availability but champagne is a good alternative.
Prime Time Salmon With Mustard Vinaigrette
50's Prime Time Cafe, Disney MGM Studios
Servings: 1
7 oz. salmon (cleaned)
3 oz Mustard Vinaigrette (see recipe below)
4 oz whole green beans
1 oz red onion-whole/peeled
1oz carrots-julienne
2 oz potato-Yukon Gold
1/4 oz Mrs. Dash
Heat sauté pan, add oil. Dust fillet with Mrs. Dash, sauté approximately 3 minutes, flip over and cook another 3 minutes. In a separate sauté pan, sauté green beans with the carrots and red onions. Season with salt and pepper and finish with vinaigrette.
Mustard Seed Viniagrette
8 fluid oz canola oil
1-1/2 fluid oz Dijon mustard
4 fluid oz water
1/8 oz cracked black pepper
1/16 oz chopped chives
2 fluid oz red wine vinegar
1/16 fluid oz beef bouillon
1/4 oz mustard seed
1/16 oz Kosher salt
Place mustard in mixing bowl and slowly add 1/2 of the oil. Add vinegar. Mix the rest of the oil then add beef bouillon mixed with water. Add the spices and chives, then mix, chill, and serve.
Puget Sound Mussels with Pernod and Grilled Sourdough
Artist Point at Disney's Wilderness Lodge (also in Delicious Disney)
Servings: 1
1 lb. Mussels from Puget Sound (washed and debearded)
1/2 Cup Parsley chopped fresh
1/2 Tbsp. Anchovy Paste
1/4 Cup White Onions (diced small and pre-cooked on low heat until soft)
1/4 Cup Pernod
1/3 Cup White Wine
1/4 Cup Butter, unsalted
2 Tbsp. Chopped Tops
1 Tbsp. Olive Oil
Start with a hot pan that has a lid. Heat pan on the stove on medium heat. When pan is hot, pour olive oil in and let heat up for a few seconds.
Now add the parsley, anchovy paste, and onions and sauté quickly for ten seconds to flavor oil.
Next add all the mussels and stir or toss them around to coat lightly with other ingredients.
Carefully add the Pernod to the pan off of the heat source. Remember it is flammable so use caution especially around gas stoves. Return to heat and let simmer for fifteen seconds.
Next add the wine and immediately place a lid on the pan. Check after one or two minutes, as soon as the mussels start to open remove the lid and keep reducing the liquid until it is half the original amount.
Lower the heat and add the butter. Swirl the pan to incorporate all the liquid with the butter then finish by sprinkling chopped fennel over the top.
Pour into a serving bowl with a piece of toasted sourdough bread and serve.
Sake Kasu Halibut
from Artist Point Restaurant, Wilderness Lodge (Signature Dish)
4 servings
4 to 6 8-oz. fresh Alaskan halibut filets
2 cups sake (Japanese rice wine)
4 tbsp. brown sugar
1 tsp. kosher salt
8 whole chives
1 cup soy glaze (recipe below)
Rinse halibut filets and place in a small container. Blend the sake, brown sugar and kosher salt together. Pour over the filets so the marinade covers them completely. Let marinate 12 hours. Remove filets from marinade and grill over a charcoal grill until the fish is firm to the touch. Just before serving, brush with soy glaze. Garnish with 2 whole chives laid across the fish.
Soy Glaze
1/2 cup apple juice
1/2 cup light soy sauce
1/2 tbsp. cornstarch
Mix apple juice and soy sauce. Stir in cornstarch. Bring to a low simmer until the glaze has slightly thickened and the starchy taste is gone.
Salmon and Black Bean Burger
From the kitchens of the Walt Disney World Swan and Dolphin Hotel 2002
Serves 8
½ Llbs. Salmon Fillet, skin off
2 ¼ Oz. Preserved Black Beans **
1 ½ Oz. Cilantro, chopped
½ Oz. Kosher Salt
½ Oz. Lemongrass, chopped very fine
¾ Fl Oz. Lemon Juice, fresh squeezed
½ Oz. Jalapeno Pepper, seeds removed then diced fine
½ Oz. Green Onion, thinly sliced
1 Fl Oz. Fermented Fish Sauce **
1 Fl Oz. Vegetable Oil
1. Have your fish market or local grocer grind the salmon to chili grind.
2. Chop the black beans to coarse chop.
3. Place all items (except the oil) in large bowl and mix together well.
4. Divide into 6 oz. portions and pat into hamburger size patties.
5. Heat a fry pan over medium heat, coat with the oil.
6. Pan sear each patty for 2 -3 minutes on each side until salmon is medium rare. (May cook longer for desired doneness.)
7. Serve on hamburger bun with mayo or with a salad.
Note: (** Item can be found at any Asian food store)
Salmon with Honey Balsamic Glaze
Epcot Food and Wine Festival
Yields 6 portions
6 - 2 oz pieces of salmon
1 oz Canola oil
12 oz Green lentils
3 oz Chicken stock or broth
6 oz Honey balsamic glaze (see Sauces)
To Taste Salt
To Taste Pepper
For the lentils, bring 4 cups of salted water to a boil, and drop in the lentils and cook for 5-7 minutes or until al dente. Drain, rinse, and mix mix with the chicken broth and place over medium heat to keep warm. Adjust the seasoning with salt and pepper.
In a medium pan over high heat, place the canola oil. Add the salmon and cook for 3 minutes per side, seasoning with the salt and pepper. Spoon the lentils onto a plate, top with the salmon, and drizzle with the honey balsamic glaze.
Saltimbocca of Cod with Confit of Artichokes on a Bed of Slow-Roasted Tomatoes
from Chef Pascal Prunier, Disney Cruise Line
Serves 4
For the slow-roasted tomatoes:
6 Roma tomatoes
Sea salt to taste
Fresh ground pepper
1 clove garlic, chopped
1 bunch fresh thyme
1 bunch basil
1 teaspoon brown sugar
2 tablespoons olive oil
1 tablespoon balsamic vinegar
For the cod:
4 fillets of cod - about 125 grams each
4 sage leaves
4 basil leaves
Salt and pepper
8 fine slices of prosciutto
Artichoke and tomato confit:
2 tablespoons olive oil
2 tablespoons red onion, diced
1 tablespoon chopped garlic
4 artichoke hearts (I used canned), diced
2 ripe beef tomatoes, diced
Salt and pepper
Red pepper flakes, optional
1 teaspoon balsamic vinegar
1 cup white wine
1/2 cup of lemon juice
2 tablespoons chopped cilantro
1. To roast tomatoes: Preheat oven to 135 degrees.
2. Cut the tomatoes in half and place in a bowl. Add salt, pepper, chopped garlic, thyme, basil, sugar and olive oil. Mix and lay the tomatoes on a large baking tray.
3. Drip the vinegar on top of the tomatoes. Put the tray in the oven for about 3 1/2 hours. Do not cover when the tomatoes are ready. Keep the juices for a dressing or for pasta dishes.
4. To make the cod: Lay down the slices of prosciutto and add 1 leaf of sage and 1 leaf of basil on top of the fish. Season with fresh black pepper. Wrap the cod with the prosciutto and keep in the refrigerator for about 1/2 hour.
5. To make the confit: In a sauce pan, add the olive oil and warm. Add the red onion and cook 1 minute. Add the garlic and mix well and cook over low heat for 5 minutes. Do not let it discolor. Add the diced artichoke, cook for about 2 minutes and add diced tomatoes and mix well. Check the seasoning with salt and pepper. Add optional red pepper flakes. Deglaze the pan with balsamic vinegar, reduce and add the white wine, mix well and leave cooking for about 10 minutes over medium heat and stir often.
6. In a skillet over medium-high heat, add 2 tablespoons olive oil and sear the cod saltimbocca for about 3 to 4 minutes on each side. Make sure the fish is not overcooked and the ham not burned. Leave it to rest for 2 minutes.
7. To dress the fish: Make sure you have a hot plate big enough to dress the fish in the center. Dress the roasted tomatoes, some juice will come out and leave so you can use it as the sauce for the dish. Dress the saltimbocca on top of the roasted tomatoes and spoon some of the confit around the fish. Sprinkle with chopped cilantro. Serve immediately with a nice glass of wine. If you want, this dish can be served cold for the summer season, but do not wrap the fish with the ham.
Saumon Roti a L'Effilochee D'Endives
(Roasted Salmon over Shredded, Sauteed Endives)
Disneyland Paris
2 filets salmon, about 8 oz each
1 T. olive oil
salt and pepper to taste
1 lb endives
1 1/2 T. butter
salt, pepper, lemon juice to taste
Red Bell Pepper Sauce
1 1/2 T. shallots, finely chopped
1/2 C. white wine
1/3 C. fish stock
2/3 C. heavy cream
1/2 C. red bell pepper, very finely chopped
Sauce
In a saucepan, sauté shallots in a teaspoon or so of butter until transparent. Add white wine and reduce (simmer) the mixture until it reaches a pasty consistency (about 1/2 hr). Add fish stock, heavy cream and bell pepper. Simmer slowly until creamy (40 minutes or so, depending on desired consistency).
Endives
After washing endives, cut in two lengthwise then remove the tough centers and bases. Cut julienne style into very thin strips and stack together. Melt butter in large frying pan and add endives. Sauté for about 1/2 hr at medium heat until cooked through. When finished, the endives should be soft, moldable, brownish, and almost transparent and their sharp bitterness should be replaced by a milder taste. Lightly salt and pepper, then add a little lemon juice.
Salmon
Preheat oven to 400 degrees F, and stove to high heat. In a nonstick frying pan, heat olive oil until very hot, then sear the salmon on both sides until brown. Salt and pepper both sides of salmon, place in a roasting pan and roast for about 5 minutes.
Dish Display: Place half of the sauteed endives on the left side of the plate in a rounded, flattened shape to create a "carpet" on which to place the salmon. Using half of the sauce, pour most of it on the lower portion of the plate, drizzle some of it around and over the endives and save the rest. Place the salmon filet on top of the endive "carpet" and pour the remaining sauce portion over the salmon. Serve with colorful steamed baby vegetables if desired and French bread on the side.
Sautéed Oysters
Empress Room/Empress Lilly, Downtown Disney
Yield: 4 servings
1 pint oysters 1/4
teaspoon Worcestershire sauce
1/2 cup flour 2
drops Tabasco sauce
2 eggs, beaten 1/3 cup
Chablis wine
1 tablespoon water 1/8 teaspoon
salt
1 cup dry bread crumbs 8 toast points
2/3 cup butter 2
tablespoons finely chopped parsley
1 garlic clove, chopped
4 tablespoons lemon juice
Drain oysters and pick out any pieces of shell. Dredge in flour, drip in eggs which have been mixed with water and then in crumbs. This may be done up to an hour in advance of cooking.
Heat butter in skillet with chopped garlic for 2 or 3 minutes. Add oysters and brown on both sides, about 2 minutes. Remove oysters and keep warm. Add lemon juice, Worcestershire, Tabasco, wine and salt. Heat quickly over high heat. Place oysters on toast points and pour pan juices over oysters. Sprinkle with parsley.
Sautéed Shrimp with Lime and Ginger Chutney
Wild and Wonderful Florida Shrimp, Epcot Food and Wine Festival '05
Yield: 4 Servings
12 Large pink shrimp, peeled and de-veined
1 TB olive oil
Kosher salt
Freshly ground black pepper
Lime and Ginger Chutney
For the shrimp
1. Heat the oil in a medium sauté pan and sauté the shrimp for 3-4 minutes over medium-high heat, or until they are pink. Season with salt and pepper.
2. Divide the shrimp among 4 plates and serve the Lime and Ginger Chutney as an accompaniment.
Lime and Ginger Chutney
1 Tsp fresh ginger, finely chopped
1 small jalapeno, seeded and finely chopped
1 medium papaya, peeled and diced into 1/2-inch cubes
1 medium mango, peeled and diced into 1/2-inch cubes
1 small grapefruit, peeled and segmented
1 small red onion, finely chopped
1 TB cilantro, finely chopped
1/4 cup fresh lime juice
Salt and pepper to taste
For the Lime and Ginger Chutney
1. Combine all the ingredients for the chutney and reserve in the refrigerator for at least one hour in advance, to allow the flavors to infuse.
Aug. 07 – the chutney is very good and could go with other seafood like mahi-mahi.
Scallops in Papillote
Narcoossee's, Grand Floridian Resort & Spa
4 servings
24 oz U10 scallops
8 each fresh sage
1 lb cooked kamut
1 tomato
1 lb spinach, sautéed
4 oz crimini mushrooms, sliced
8 oz fresh haricot verts
4 oz garlic cloves fired till brown
Equally use each ingredient among four plates. In a piece of parchment paper layer from the bottom to the top as follows: Kamut, spinach, mushrooms, tomato, haricot verts, garlic, sage, scallops. Wrap very tightly. Bake at 400° for 15 minutes and serve hot.
Seafood Bastilla
Restaurant Marrakesh, Morocco, Epcot
Serves 4-6
1 pinch saffron
1 pound fish - cod, mahi mahi, grouper, etc.
1 pound 70-90 count peeled shrimp
1 onion chopped
1 tablespoon parsley, chopped
1 tablespoon coriander, chopped
1 cup mushrooms, sliced
1 tablespoon garlic chopped
1/2 cup olive oil
1 teaspoon salt
1 teaspoon white pepper
1/2 cup lemon juice
Saute fish, shrimp, and all other ingredients together until done. Drain, and put drained sauce back into the fry pan.
Add the following to sauce and cook:
1/2 cup crabmeat chopped
12 eggs scrambled
1 thinly grated zucchini
3 thinly grated carrots
Cook until done. Drain and then mix all your cooked ingredients together. Let mixture cool. Place 2 ounces of cooled mixture on egg roll sheet and roll to desired size. Brush with melted butter. Bake until golden brown.
Seafood Couscous Stew
Boma, Animal Kingdom Lodge
Yield: 4 servings
1 quart Israeli (Pearl) Couscous
4 tablespoons Olive Oil
½ cup Red Onion, diced
2 tablespoons Minced Garlic
½ cup Carrots, diced
2 quarts Fish Stock
1 cup White Wine
1 teaspoon Curry Powder
To Taste Red Pepper Flakes
1 tablespoon Turmeric
12 each Mussels
1 cup Bay Shrimp
1 cup Bay Scallops
¼ pound Unsalted Butter
½ cup Chopped Flat Leaf Parsley
½ cup Tomatoes, diced
1. Add olive oil to preheated heavy bottomed saucepan. Add couscous and toast lightly. Add onion, garlic, and carrots, stirring constantly.
2. Add enough fish stock and white wine to cover the couscous and let simmer. Add curry, turmeric, and red pepper flakes. Add scallops, shrimp, and mussels.
3. Once the couscous has absorbed all of the liquids, continue to add enough fish stock and white wine to cover the couscous. Adjust seasoning. Continue to add fish stock as needed while checking the doneness of the couscous. (Typically it will take four additions of fish stock to complete the dish.)
4. When couscous is al dente, dice butter. Take the couscous off the heat and stir in the butter.
5. Garnish with chopped flat leaf parsley and diced tomatoes.
Seafood Crepes
Village Restaurant, Empress Lilly, Walt Disney World Shopping Village (Cooking with Mickey 1986)
Serving Size : 4
Crepes:
2 Large Eggs
1/8 Teaspoon Salt
2 Tablespoons Butter -- melted and cooled
1 Teaspoon Sugar
3/4 Cup All-purpose Flour
1 Cup Milk
Fish Veloute:
6 Tablespoons Butter
6 Tablespoons Flour
1 Cup Fish Stock
3/4 Cup Dry Vermouth
2 Fish Bouillon Cubes
3/4 Cup Chablis Wine
Salt and Pepper -- to taste
Filling:
1/4 Pound Tiny Bay Shrimp
1/4 Pound Alaskan King Crab
1 Tablespoon Minors Lobster Base
1/4 Cup Clarified Butter
Pepper -- to taste
1 1/4 Cups Fish Veloute
Topping:
1 1/4 Cups Fish Veloute
3/4 Cup Heavy Cream -- whipped
1 1/8 Cups Hollandaise Sauce
Crepes:
Beat egg, salt, butter and sugar in a mixing bowl with a whisk until blended. Add flour and milk alternately, beating until smooth. Chill, covered, for 1 to 2 hours.
When ready to make crepes, heat 6 or 7 inch frying pan until moderatly hot. Oil lightly and pour 3 tablespoons batter into pan. Tilt pan to make thin layer. Brown lightly on both sides. Stack with piece of wax paper between each crepe.
Fish Veloute:
Heat butter and flour together, stirring, for 2 minutes. Slowly add fish stock, vermouth, bouillon cubes and chablis, stirring with a whisk until bouillon cubes ae dissolved and mixture is thick and smooth. Cook 5 minutes, stirring. Taste and add salt and pepper as needed. Makes 2 1/2 cups.
Filling:
Saute shrimp, crab and lobster base in butter for about 5 minutes. Add pepper to taste. Stir in Fish Veloute. Set Aside.
Topping:
Add fish Veloute and whipped cream to hollandaise and whip together until blended.
Assembling the Crepes
8 Crepes – filling and topping
Put about 1/4 cup filling down center of crepe and fold sides up over filling. As they are filled, put seam side down in a well buttered baking dish which will just hold crepes. When all crepes are filled, pour sauce over crepes in pan and bake at 400 for 10 to 15 minutes or until sauce is bubbling and browned.
Per Serving: 847 Calories; 65g Fat; 17g Protein; 39g Carbohydrate; 1g Dietary Fiber.
NOTES : Prepare this dish in 4 parts. First make the crepes, then the fish Veloute, thirdly the filling for the crepes and lastly the topping.
Seafood Galette
from Les Chefs de France, Epcot
Yield: 8 servings.
8 ounces grouper
Salt and pepper to taste
2 egg whites
4 cups heavy cream, divided
1/2 ounce (1 tablespoon) Dijon mustard
6 drops hot sauce
8 drops Worcestershire sauce
2 tablespoons chopped chives
1 tablespoon chopped cilantro
4 ounces lobster, chopped
8 ounces each: Salmon, shrimp, crab meat, chopped
Melted butter for ring molds
Olive oil for sautéing
3 shallots, finely chopped
2 tablespoons red-wine vinegar
2 cups white wine
Chopped tarragon to taste
14 ounces unsalted butter
Heat oven to 350 F. Cube grouper. Place in the work bowl of a food processor. Add salt and freshly ground pepper to taste. Process until smooth. Add egg whites. Process until well-incorporated. With the machine running, add 3 cups cream in a steady stream.
Add grouper mixture to mixing bowl. Add mustard, hot sauce, Worcestershire sauce, chives and cilantro. Add chopped salmon, lobster, shrimp and crab meat.
Butter 8 (6-ounce) ring molds. Fill with seafood mixture. Bake 20 minutes.
Sauté shallots in butter. Add red-wine vinegar, white wine and chopped tarragon to a sauté pan. Let cook until reduced in volume by two-thirds. Add 1 cup heavy cream and bring to a boil. Let reduce in volume to half. Add salt and pepper to taste. With mixture simmering, add butter in small pieces. Using a hand-held mixer, whip the sauce right in the pan to give the mixture a smooth, white, foamy consistency.
Heat olive oil in a sauté pan. Pan-fry baked galettes until golden on both sides.
Place galettes on plates. Add sauce. Garnish as desired.
Seafood Quiche
Walt Disney World Shopping Village Seafood Festival, (Cooking with Mickey around our World 1986)
Yield: 1 9 Inch Quiche
3 Cups Fresh Spinach -- chopped
2 Tablespoons Water
1 Medium Onion -- diced
3 Tablespoons Butter
1/2 Cup Scallops -- 3 oz
1/2 Cup Raw Shrimp -- 3 oz peeled and diced
1/2 Cup Cod, Haddock or Other White Fish -- 3 oz diced
4 Eggs
2 Cups Heavy Cream or Half and Half
1 Teaspoon Salt
1/4 Teaspoon White Pepper
1 9 Inch Pie Shell With High Sides -- partially baked
Bring spinach and water to a boil in a covered saucepan. Let cook 1 minute. Drain and cool. Saute onion in butter in an 8 inch skillet until tender. Add scallops and shrimp and continue cooking until shrimp is pink, about 2 minutes. Add diced fish and cooled spinach. Drain off any liquid.
Mix eggs with cream, salt and pepper, beating until well blended. Spoon fish and spinach into pie shell. Pour cream mixture carefully over seafood. Bake at 350 for 45 minutes or until knife inserted in center comes out clean.
Quiche Pie Shell
1 1/4 Cups All Purpose Flour
1/4 Teaspoon Salt
1/2 Cup Shortening
1/4 Cup Water -- approximately
Blend flour, salt and shortening with a pastry blender. Add water and stir with a fork until mixture forms a ball. On a lightly floured board, roll out dough to fit pie plates. Make edges as high as possible. For unbaked pie shell, set aside for filling. For baked pie shell, bake at 350 for 12 minutes. Do not brown. Remove from oven and cool on rack.
Seared Scallops with “Chakalaka” and Crisp Mealie Pap
from Jiko, (Chef Anette Grecchi Gray) Animal Kingdom Lodge (also in Delicious Disney)
Makes 6 servings
Prep Time: 20 minutes
Cook Time: 25 minutes
Mealie Pap (recipe follows)
Chakalaka (recipe follows)
30 large fresh scallops
Coarse salt, freshly ground black pepper, to taste
4 tablespoons butter, divided
2 tablespoons olive oil
1 bunch cilantro, chopped fine
Make mealie pap. While mealie pap is cooling, make chakalaka and keep warm. Cut mealie pap into six slices. Brown in a nonstick pan in two tablespoons of butter until golden on both sides. Keep warm. Remove muscle from scallops and dry scallops on a paper towel. Season with salt and pepper. Heat olive oil in a non-stick pan over medium-high heat. Sear scallops until golden brown, about three minutes each side. When you turn the scallops to brown the other side, add two tablespoons butter. To serve, place scallops on warm chakalaka with mealie pap cake on top. Garnish with chopped cilantro and serve immediately.
Crisp Cornmeal or “Mealie Pap”
2 cups water
1/2 cup white cornmeal
Coarse salt, to taste
Freshly ground black pepper, to taste
Bring water to a boil in a heavy-bottomed stainless steel saucepan. Slowly whisk in the white cornmeal and cook according to package directions. Season with salt and pepper. Pour the “pap” into an 8-inch-by-8-inch buttered pan and refrigerate to cool. (Or put in freezer to shorten cooling time.)
Chakalaka
2 tablespoons olive oil
1 medium Spanish onion, diced large
4 large tomatoes, diced large
1 jalapeño chile, seeded and chopped fine
1/2 teaspoon sugar
Coarse salt, to taste
Freshly ground black pepper, to taste
In a heavy-bottomed stainless steel pot, heat the olive oil. Add diced onions and sauté until opaque. Add diced tomatoes, and chopped jalapeño; stew ingredients together for about two minutes. Add sugar, kosher salt, and freshly ground black pepper; mix well. Remove from heat and adjust seasoning to taste. Keep warm until ready to serve.
Seared Scallops with Pepper Relish
Epcot Food and Wine Festival, Andalucia, Spain
4 ea. U10 scallop
¼ cup red bell pepper, diced
¼ cup red onion, diced
1/8 cup cilantro, chopped
¼ cup olive oil
1/8 cup aged red vinegar
3 ea. Soupspoon chopped oregano
4 ea. puff pastry shells
salt, pepper and tabasco
Mix diced vegetables, herbs, olive oil, vinegar, salt, pepper and tabasco.
Pan sear scallops in hot olive oil.
Pour vegetable mix into puff cups and top each with a seared scallop.
Seared Tuna Kebob with Mix Greens and Lemon Apple Cider Vinaigrette
From the kitchens of the Walt Disney World Swan and Dolphin Resort 2007
Serves 4
Ingredients for Seared Tuna Kebob:
1 Lb. Tuna (Sushi Grade)
4 12" Bamboo Skewers
Paprika (Dry Rub - To Taste)
Cayenne Pepper (Dry Rub - To Taste)
Oregano (Dry Rub - To Taste)
Ingredients for Mix Greens:
4 Handfuls Mixed Greens (Your Preference)
2 Each Large Tomatoes
½ Each Granny Smith Apples (Sliced Thin)
3 Tbsp. Dry Roasted Pistachios
½ Each Julienne Red Onions (Sliced Thin)
¾ Cup Lemon Pepper Herb Apple Cider Vinaigrette
½ Tsp. Fresh Thyme (Chopped)
2 Tbsp. Olive Oil
Salt and Pepper (To Taste)
Ingredients for Lemon Apple Cider Vinaigrette:
1 Tsp. Dijon Mustard
¼ Tsp. Lemon Pepper
1/3 Cup Apple Cider Vinegar
2/3 Cup Olive Oil
1 Tbsp. Flat Parsley Leaf (Chopped)
Sugar (To Taste)
Salt (To Taste)
Method of Preparation for Seared Tuna Kebob:
Cut tuna into 2" cubes. Marinade with paprika, cayenne pepper and oregano. Place cubes on bamboo skewers. Sear tuna in very hot pan from all sides (to desired temperature, preferably rare). Set aside.
Method of Preparation for Mix Greens:
Pre-heat oven to 350°F. Roast pistachios in oven on 350°F for about 5 minutes. Remove from oven and set aside. Cut tomatoes into quarters and mix with olive oil, fresh chopped thyme, salt and pepper. Roast in oven for about 1½ hours on 210°F. Then mix the roasted tomatoes, sliced apples, julienne red onions, pistachios, mix greens and vinaigrette in bowl. Season with salt and pepper.
Method of Preparation for Lemon Pepper Cider Vinaigrette:
Whisk the mustard, sugar, salt, lemon pepper, vinegar and chopped parsley together in a bowl. Slowly drizzle in the oil, whisking constantly, until thickened. Adjust the seasoning to taste. Store covered in refrigerator for up to two days. Bring to room temperature before using. Make about 1 cup.
Presentation:
On a plate, place the mix greens in the center. Place the tuna skewer diagonal across the plate. Serve.
Sesame Crusted Sea Bass with Vegetable Stir-Fry
From the kitchens of the Walt Disney World Swan and Dolphin Hotel
Serves 4
4 - 6oz Pieces of Chilean Sea Bass
2 oz each Black Sesame Seeds and White Sesame Seeds combined
2 each Zucchini julienne, green part only
2 each Yellow Squash julienne, yellow part only
3 each Carrots peeled and julienne
3 each Celery stalk washed, cut on bias
2 each Red Bell Pepper seeded and ribs removed, julienne
1 each Red Onion julienne
1 cup snow peas cleaned
10 each Shiitake Mushrooms, stemmed and julienne
16 oz Glass Noodles or Spaghetti cooked according to directions
¼ cup Sesame oil
¼ Kikkoman’s Teriyaki sauce
3 mangos, peeled and pit removed, room temperature
3 tbsp Sugar (optional)
Salt
White Pepper
For the Fish
1. Season the Sea Bass with salt and white pepper
2. Roll the Bass in the combined sesame seeds until the Bass is nicely crusted.
3. In a large sauté pan (Teflon) over medium-high heat place 4 tbsp. Sesame oil. When oil is hot, but not smoking, place the Sea Bass in the pan. Let the Bass brown. (about 4 minutes).
4. Flip the Bass and place in a 375 oven for about 10 – 12 minutes.
5. While the Bass is cooking, prepare the sauce.
For the Sauce
1. Place the Mango in a blender
2. Puree until smooth
3. Add sugar if needed
4. Strain
For the Stir-Fry
1. When the Sea Bass is done. (internal temp. of 135) remove from pan and set aside on a warm plate.
2. In the same pan begin your stir-fry by adding 4 tbsp of Sesame oil to the pan.
3. When the oil is hot, but not smoking add the Red Peppers, Celery and Carrots. Sauté for 2 minutes then add the remaining vegetable and Mushrooms
4. Cook the vegetable/mushroom mixture until the vegetables are cooked, but still a little crunchy, add the spaghetti or glass noodles
5. Stir in the Kikkoman’s Teriyaki sauce, heat the mixture through
6. Season with salt and pepper to taste and present
Presentation
1. Place equal amounts of your vegetable stir-fry in the middle of 6 bowls.
2. Place the hot Sea Bass atop the stir-fry mixture
3. Sauce around the Bass and present.
Shrimp and Grits
House of Blues, Downtown Disney
Yield: 6 servings
2 lbs. shrimp (16 to 20) peeled, deveined, tail on
3 tsp kosher salt
3 cups buttermilk
6 cups tempura flour (6 cups flour, 1/2 tsp each pepper, salt, baking powder)
6 oz. freshly grated Parmesan
1/4 cup chopped parlsey
Chipotle marinara sauce (see note)
Sauteed spinach (see note)
Cheddar cheese grits (see note)
Season shrimp with salt. Coat with buttermilk. Dredge in flour. Deep fry at 375 F until golden. Remove from fryer; drain.
Place 4-ounce scoop of grits in center of 12-inch pasta bowl. Ladle 4 ounces of marinara sauce around grits. Place 6 shrimp around bowl on top of the sauce with tails facing out. Place a pile of spinach on top of grits. Place one shrimp straight up on top of spinach. Sprinkle parsley and cheese over entire dish.
Marinara Sauce:
Heat 1 tablespoon olive oil in pot. Saute 2 tablespoons diced yellow onions, 1 tablespoon minced garlic until onions are translucent. Add 28 ounces diced tomatoes, 1 teaspoon sugar, 1 teaspoon Italian seasoning and 1 teaspoon chopped chipotle peppers (canned). Stir and bring to simmer. Simmer 45 minutes on low to medium heat, stirring occasionally. Remove from heat. Puree until smooth. Stir in 1/4 cup chopped parsley. Keep warm until needed.
Cheddar Cheese Grits
In pot, bring 1 quart water, 2 1/2 cups milk, 1/2 teaspoon salt to boil. Whisk in 1 1/2 cups quick grits. Simmer 5-10 minutes, stirring constantly. Remove from heat. Top with 4 ounces each shredded American and cheddar cheeses and 1/2 teaspoon Cajun seasoning. Keep warm until needed.
Sauteed spinach
Saute 1 pound fresh spinach in 1 teaspoon unsalted butter, turning with tongs until wilted. Season with coarse salt.
Shrimp and Scallops with Spinach Flan
Chefs de France, Epcot
Serves 6
½ cup heavy cream
12 scallops u10
24 shrimp 13-15 count
3 tsp paprika
½ cup olive oil
¼ lb fresh sorrel
2 cups fish stock
¼ cup roux
6 bamboo skewers
1. In a bowl, mix shrimp, scallops, paprika and olive oil; salt & pepper to taste.
2. Bring to a boil the fish stock, add roux to thicken and then add cream.
3. Put 4 shrimp and 2 scallops on each skewer.
4. Julienne sorrel leaves, slice thinly and sauté until cooked. Add to the sauce.
5. Cook scallops & shrimp until done.
Spinach Flan
2 oz butter
½ qt. heavy cream
½ qt. half & half
1 lb bag of spinach
¼ tsp. nutmeg
6 whole eggs
1. Cook spinach in butter for 5 minutes, let cool
2. mix spinach with the cream, half & half and egg
3. Coarsely chop the spinach and add to cream mixture
4. Add nutmeg and salt & pepper to taste
5. Put mixture into 4 oz. aluminum cups and bake at 350˚ for 27 minutes
Shrimp Lo Mein
Pop Century, WDW
3 ounces canola oil
120 shrimp 41-52 count, cooked
6 ounces of broccoli slaw
Yellow onions, julienned
1 ¾ pound of carrots, shredded
Red Bell pepper, julienned
Peas
Cabbage, shredded
Mushrooms, sliced
2 ½ pounds of Lo Mein noodles
1 ounce of ginger, minced
1 ounce of garlic, minced
2 ounces of rice wine
3 ounces of Soya sauce
10 ounces of vegetable stock
1 pound of Bok Choy, Bias cut
2 ounces of house seasoning (Black pepper and salt)
3 ounces of Thai Chili sauce
.05 ounce of sesame oil
In wok, heat canola oil, saute garlic and ginger. Add shrimp, vegetables, noodles, rice wine, soya sauce, and house seasoning. Add stock and heat. Finish with sesame oil and serve.
Shrimp in Garlic Sauce
Aladdin's Oasis, Disneyland; Source: The Disney Magazine, Fall 1994
Servings: 4
For the Shrimp
1 lb shrimp (26-30)
1/4 cup red bell pepper; diced
1/4 cup green bell pepper; diced
1/4 cup red onion; diced
1/2 cup mushroom quarters
3 oz Canola oil
For the Cream Sauce
3 cups white sauce
1 lemon half
pinch salt
pinch white pepper
1/2 tsp garlic puree
2 cups cream
4 tsp cornstarch dissolved in 2 oz water
Heat the oil in a saute pan. Add onion and peppers and saute for one minute.
Add cleaned deveined shrimp and saute until golden red in color. Add mushrooms and saute for one minute.
Cream Sauce:
Reduce white wine by half in a saucepan over medium heat.
Add garlic puree, lemon half and cream in the wine and stirring for 2 minutes. Add salt and pepper to taste.
Finish by adding cornstarch-water mixture and continuously stir. Add mixture to sauce and serve hot.
Shrimp on the Barbie
Epcot Food and Wine Festival, Australia
Tarragon Drizzle:
1 fl. oz. Egg Yolk, Pasteurized
1 tsp. Roasted Garlic Puree
1 tsp Lemon Juice, fresh squeezed
1 Tblsp Dry Mustard
pinch Cayanne Pepper
2 ½ fl. oz. Olive Oil
2 Tblsp Tarragon, fresh chopped
1 tsp White Balsamic Vinegar
Kosher Salt
Black Pepper, fresh ground
Ingredients:
24 ea. Shrimp, peeled, deveined
4 ea. Wooden Skewers
4 ea. Onion Flatbread
Shrimp Marinade:
1 fl. oz. Canola Oil
1 Tblsp. Soy Sauce, Tamari
2 fl. oz. Chili Garlic Sauce, (found at local Asian markets)
2 fl. oz. Lime Juice (fresh squeezed)
½ Tblsp. BBQ Sauce
1 ea. Jalapeno Pepper (seeded, ribs removed, minced)
½ Tbsp. Garlic, minced
2 Tblsp. Cilantro, fresh, chop
½ Tblsp. Chives, sliced thinly
1 tsp. Kosher Salt
½ tsp. Black Pepper (fresh ground)
Method of Preparation for Tarragon: Combine in food processor: egg yolk, garlic puree, lemon juice, dry mustard, cayenne and balsamic, puree on high. Add oil in slow steady stream until all is incorporated, add tarragon and puree, season with salt and pepper to taste. Place in container and refrigerate until service.
Method of Preparation for Marinade: Combine all ingredients and mix completely.
Final Method of Preparation: Place six shrimp on each skewer, place skewers in a pan containing the marinade is completely covering the shrimp. Refrigerate and let marinate for 12 hours. Pre-heat a charcoal or gas grill. Remove shrimp skewers from marinade, discard marinade, and grill each side for 2-3 minutes until shrimp are just cooked throughout. Grill each side of the flat bread to warm. Serve shrimp skewers on flatbread with tarragon drizzle.
Shrimp Oreganata
Portobello Yacht Club, Downtown Disney
Serves 4
4 portions - 16 ea Shrimp (u-15) peeled, deveined with the tail left on
1 cup bread crumbs
2 tablespoons chopped fresh oregano ¼ cup Grated parmesan cheese
2 cups plum tomatoes (diced)
2 tablespoons sliced garlic
1 cup white wine
½ cup butter
¼ cup olive oil
Salt and pepper to taste
Prepare the bread crumbs:
Combine cheese, bread crumbs and oregano in a mixing bowl. Season with salt and pepper.
Crust the shrimp:
Press 1 tablespoon bread crumb mixture into each shrimp on the side which has been cut to remove the vein. You should have enough bread crumb mixture to crust 16 shrimp. Distribute it evenly. Shrimp may be prepared and refrigerated ahead of time.
Prepare the dish:
Pre-heat oven and a large heavy skillet to 500 F. Add olive oil to hot skillet and allow oil to heat. Arrange shrimp in skillet and cook about half way (3-4 minutes). Add wine and butter to pan along with diced tomato and sliced garlic. Season with salt and pepper. Return pan to the oven and cook until shrimp are done (4-5 minutes more). During the cooking time, the wine, butter and juices from the tomato will reduce and come together like a sauce.
Serve 4 shrimp on each of 4 plates with the tomato relish in the middle for appetizer portions or serve on a large platter for family style. Pour the white wine butter sauce left in the pan over the shrimp and tomatoes.
Tips: u-15 shrimp denotes the size (15 shrimp per pound). Pre-heating the oven and pan will prevent sticking. Crust your shrimp ahead of time. They will hold for about a day. Try serving with crusty bread to absorb the juices on the plate. Always season as you go. If your sauce is too loose when shrimp are cooked, continue to reduce it on the stove after removing shrimp.
Shrimp Scampi with Orange Harissa
from Narcoossee's at Disney's Grand Floridian Resort & Spa (also in Delicious Disney)
Servers 4 as an Appetizer or 2 as an Entree -
2 tablespoons butter
2 tablespoons Harissa (recipe follows)
12 large shrimp, peeled and devined, tail on or off
Cilantro, for garnish
-Melt butter in a skillet or saute pan over high heat. Stir in harissa, then add shrimp and saute about 3 to 5 minutes until shrimp are pink, firm, and slightly opaque.
-To serve, garnish with cilantro. Delicious with rice, couscous, or bulgur wheat.
Harissa
2 roasted peppers, skin removed
2 garlic cloves
1/2 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 cup olive oil
3 tablespoons orange juice
1/2 teaspoon orange zest
1/4 teaspoon red pepper flakes, optional
-Combine all ingredients in food processor or blender to make a paste. Refrigerate until ready to use.
Note: You can buy roasted peppers or make your own. To roast at home, cut pepper in halves or quarters; remove seeds and membranes. Place on a foil-lined roasting pan. Broil skin-side up until skins are blackened. Transfer to a bowl, cover with plastic wrap, and let pepper steam and cool for 15 to 20 minutes. Peel and discard the skins.
Shrimp Scampi With Spinach Noodles
Lake Buena Vista Club, From "Cooking with Mickey Around Our World",
3 tb Butter
3 tb Flour
1 ts Salt
1 & 1/2 c Milk or half and half
pepperto taste
3 tb Butter
1 tb Shallots, finely chopped
2 Garlic cloves, finely chopped
1 lb Shrimp, peeled, deveined, -tails off (28-30)
1/3 c Dry white wine
1/8 ts Dried oregano
1/2 ts Chopped chives
6 oz Spinach noodles
Salt to taste ground pepper (fresh) to taste ]Instructions
Heat 3 tablespoons butter in a small saucepan. Stir in 3 tablespoons flour; cook and stir for 2 minutes. Add 1 teaspoon salt, 1 1/2 cups milk or half and half and white pepper. Cook until mixture comes to a boil and is thickened. Makes 1 1/2 cups. Cover and set aside.
Shrimp Scampi
Heat 3 tablespoons butter and saute shallots and garlic for a few seconds. Add shrimp and saute until they turn pink, 3-5 minutes. Remove shrimp and set aside. Add wine and chives, salt and pepper to skillet. Cook until wine is reduced to 1/3. Then add cream sauce and blend well. Return shrimp to sauce and heat.
Cook noodles according to package directions. Drain. Place noodles on plates and top with Shrimp Scampi.
Spice Crusted Tuna
The Flying Fish Café, Boardwalk
4 (6-ounce) top-quality or sushi-grade tuna steaks
1 tablespoon kosher salt
2 teaspoons coarsely ground black pepper
2 tablespoons fennel seeds, crushed
2 tablespoons coriander seeds, crushed
3 tablespoons olive oil
1. Mix salt, pepper, fennel and coriander. Pour mixture onto a large plate. Roll each tuna steak in the spices to coat evenly.
2. Add olive oil to a saute pan over high heat. When hot, add tuna. Sear on all sides to toast and encrust spices. Do not allow oil to smoke. Tuna will be rare inside. Slice in half lengthwise and serve.
Dec. 07 - The coating has a very interesting and unusual taste. I let the steaks cooked through and it was a very good dish.
Thai-Inspired Scallops with Noodles
Recipe adapted courtesy of Epcot Catering
Makes 4-5 servings.
2 cups orange juice
1 teaspoon orange juice concentrate
1/2 pound unsalted butter
3 tablespoons sweet Thai chili sauce, found in Oriental food section
2 tablespoons sesame seed oil
1/4 cup tamari (soy sauce may be substituted)
3/4 tablespoon finely chopped fresh chiles (recommend: Hungarian wax chiles, or poblano pepper and 1/8 teaspoon ground cayenne pepper)
2 stalks bok choy, 1-inch pieces sliced on the diagonal
1 cup fresh broccoli florrets
24 large bay scallops
2 cups soba noodles, cooked (2 pkg Ramen noodles, cooked may be substituted)
1/2 cup chopped fresh mint leaves, plus sprigs to garnish
Additional tamari (or soy sauce), to taste
Two hours before meal: Heat the orange juice until it is reduced to a quarter of its original volume. Remove from heat and add orange juice. When ready to eat: Preheat wok to medium high. Heat sesame seed oil in wok. Put tamari, finely chopped chiles, bok choy, broccoli florrets, and chopped mint in a bowl and mix well. Saut€ ¦é scallops in sesame oil for 2 minutes. Remove from wok and keep warm. Add vegetable/tamari mixture to wok and sauté until veggies are crisp tender, about 4 minutes.
Meanwhile, in a small saucepan, heat orange butter sauce over medium high heat.
Add cooked noodles to wok and sauté 1 minute to warm throughout. Add scallops to wok, and pour butter sauce over all. Remove from heat. Garnish with mint sprigs and plate. Serve with chopsticks and additional tamari or soy sauce on the side.
The Floridian
from Disney The Land Grille Room at The Land in Epcot Center
4 servings
1 lb red snapper fillets
3 tablespoons lemon juice
1 tablespoon Worcestershire sauce
Salt, pepper
Flour
1 egg, beaten
¼ cup margarine
Cut fish into four portions. Combine juice, sauce and seasonings and pour over the fish.
Cover and marinate in refrigerator for 1 to 2 hours. Coat fish with flour then dip in egg.
Fry fish on one side in margarine in an ovenproof skillet for three minutes then turn and repeat.
Bake at 350F for 10 minutes or until fish flakes easily with fork. Disney serving suggestion: Rice Pilaf and stir fried vegetable medley of carrots, mushrooms, zucchini and red and green peppers.
Note: you can marinate overnight for added flavor. Do NOT over cook. When done it becomes opaque and flakes easily with fork.
Tuna Tower
From the room service menu of the Walt Disney World Dolphin Hotel
1 Serving
5 Oz Fine Diced Sushi Tuna
¼ Oz Fine Diced Cucumbers
¼ Oz Fine Diced Red Onions
½ Fl. Oz Light Soy Sauce
½ Fl. Oz Sesame Oil
¼ Oz Ginger and Garlic Paste
Salt and Pepper (To Taste)
1¼ Oz Beet and Carrot Curls
2 Fl. Oz Soy Ginger Glaze
¼ Fl. Oz Wasabi Oil
1 Each Flat Leaf Parsley
Method of Preparation:
In a bowl, mix the cucumbers, red onions, sesame oil, salt and pepper (to taste). In a different bowl, mix the tuna, soy sauce, ginger, garlic paste, salt and pepper (to taste).
Presentation:
In the center of a plate, place a ring mold. Put the first layer of tuna mix in the mold. Put the second layer of vegetable mix on top of the tuna. Put the last layer of tuna mix on top of the vegetables. Drizzle with soy ginger glaze and wasabi oil. Garnish with carrots, beets and parsley. Remove the ring mold. Serve.
Voodoo Shrimp with Shrimp Reduction Sauce
House of Blues, Disney World (source – Orlando Sentinel)
Yield: 1 generous serving.
3 3/4 cups Blackened Voodoo Lager beer (see note)
2 1/2 bay leaves
5 tablespoons Worcestershire sauce
1/4 teaspoon each finely ground black pepper and cayenne pepper
1/2 tablespoon each dried basil and dried oregano
1/4 tablespoon each shrimp base and chicken base (see note)
1/4 cup granulated white sugar
16 ounces heavy cream
6 medium to large peeled, deveined shrimp, with tail left on
1 ounce butter
2 tablespoons chopped tomatoes
Corn bread (see note)
Cut chives
Rosemary sprig for garnish
In a large saucepot, combine beer, bay leaves, Worcestershire sauce, black pepper, cayenne pepper, basil, oregano, shrimp and chicken bases, sugar and cream.
Let the mixture simmer until the mixture coats the back of spoonSeason shrimp to taste and saut? in oil. Ladle 4 ounces of the simmered sauce into the pan.
When the mixture begins to thicken, add 1 ounce of butter to the pan. Add tomatoesTo serve, cut a wedge of corn bread in half. Toast halves if desired.
Place bottom half in a shallow serving bowl and top with shrimp and some of the sauce. Add chives. Place remaining wedge of corn bread on top and garnish with rosemary.
Recipe note: Blackened Voodoo Lager beer is sold at large, full-service liquor stores and some larger supermarkets. Shrimp base is a paste-like flavoring agent sold in specialty stores and larger supermarkets. At the House of Blues, this shrimp is served with their signature rosemary corn bread.
Wood Fired Grilled Shrimp with Four Cheese Sauce & Pasta
Mama Melrose, Disney- MGM Studio
1/8 cup roasted red pepper, julienne
1-1/2 tablespoon peas
1 tablespoon leeks, julienne
1 tablespoon basil, chiffonade
1 cup Pipette Pasta, (cooked)
1 teaspoon Pecorino Romano shredded cheese - garnish
1 teaspoon Asiago shredded cheese - garnish
Salt and black pepper to taste
1 each artichoke heart quartered
1/2 teaspoon garlic, minced
5 oz grilled shrimp
2 tablespoons olive oil
1/4 cup white wine
3/4 cup Four Cheese Cream Sauce (recipe below)
1 tsp leeks, fried - garnish
Heat olive oil in pan, add sweet onions, garlic and leeks. Sauté 2-4 minutes. Add white wine and cook 1 minute. Now add the shrimp and the rest of the products and cook 2-4 minutes. Place in bowl and garnish with the items listed above.
Four Cheese Sauce
1 quart half & half
1/4 cup parmesan cheese - finely grated
1/4 teaspoon Regganto cheese Argentine brand
1 teaspoon olive oil
1 quart heavy cream
1/2 teaspoon Kosher salt
1 ounce Asiago cheese - shredded
1 ounce garlic, minded
2 ounces Fontina cheese
In a 4-quart saucepot add olive oil and heat, add garlic, then add milk and bring milk to a simmer. Stir in Roux (no lumps). Add heavy cream and cheese, cook slow, simmer and season.
Roux:
1/2 stick butter
1/4 cup flour
Melt butter, stir in flour. Cook over medium heat for 5-7 minutes, stir often.
POULTRY
American Heritage Turkey with Chanterelle Mushroom Merlot ‘Gravy’ & Crannie Relish
Napa Rose restaurant at the Grand Californian Hotel at Disneyland (Chef Andrew Sutton at , 2004)
There are several types of American Heritage turkeys, the most popular being the American bronze turkey and the Bourbon red turkey. These birds were the first to be bred for domestic consumption in the Americas and have a superior flavor to the mass-produced turkeys in your local supermarket. (They also tend to cost more.) Be careful not to overcook them, because they can dry out easily. This is why they should be marinated in a flavored brine, such as the Autumn Brine detailed below. (This brining method can also be used with any other type of turkey.)
18- to-22-pound American Heritage turkey
Autumn Brine (see recipe below)
3 tablespoons kosher salt
1-1/2 tablespoons black pepper
2 tablespoons fresh thyme, chopped
1 tablespoons fresh sage, chopped
2 bay leaves
1 orange, quartered
1 sprig thyme
1 sprig sage
Rinse the turkey in cool running water to clean. Soak the bird in the brine (see recipe below) for 2 to 3 days prior to roasting.
Remove the bird from the brine and place in a large roasting pan. Evenly season the whole turkey with salt, pepper, chopped thyme and sage. Place the bay leaves, orange quarters and remaining herbs inside the cavity of the bird. Place the turkey into a 400F oven for 20 minutes, then reduce the heat to 300F and allow to roast for 2 to 2-1/2 hours. Use a meat thermometer to test the temperature by piercing the turkey along the breastbone. The internal temperate should be 140 degrees. Allow the bird to rest for 30 minutes before carving. The turkey will reach the necessary 160 degrees while it is resting. Carve the turkey the way you might carve a chicken. Remove the legs first so that the breast is exposed.
Cut along the breastbone and completely remove the breast from the body before you begin slicing the breast. Cut the breast into quarter inch slices, cutting the breast crosswise. The breast will be more tender and juicy than it would be if you cut the bird lengthwise with the grain.
Autumn Brine
1 cup brown sugar
1/2 cup kosher salt
8 cups water
1 tablespoon orange zest
1/2 cup orange juice
1 bay leaf
3 thyme sprigs
1 sprig fresh sage
15 black peppercorns
Place all the ingredients into a large saucepan and bring to a simmer. Simmer for 30 minutes, then allow the brine to cool. Place the turkey in a large roasting pan, then pour cooled brine over the turkey. Refrigerate and allow the turkey to marinate for two to three days. Turkey should be turned over and rotated every 24 hours to allow even marinating. The purpose of the brine is to allow your seasoning to penetrate the thick skin and breasts of a large turkey. It will also help to keep the bird moist.
Chanterelle Mushroom Merlot ‘Gravy’
Yield: 10-12 servings
2 tablespoons butter
1 cup sliced onions
1/2 cup sliced carrots
1/2 cup sliced fresh fennel bulb
1/2 cup sliced celery
1 cup Merlot
3 cups chicken demi-glace (sold at Bristol Farms)
8 cups chicken broth or turkey broth
1 cup sliced white button mushrooms
1 tablespoon fresh sage
1 tablespoon fresh thyme
Optional: All roasted turkey bones that you have available, such as neck and lower wings
Salt and pepper
1 1/2 cups quartered chanterelle mushrooms sautéed lightly in butter
1. Melt butter in large pot on medium-high heat. Add onions, carrots, fennel and celery. Cook, stirring frequently, until vegetables start to brown. Add Merlot and increase heat to high. Bring to boil; boil until reduced by half in volume.
2. Add demi-glace and broth. Add button mushrooms, herbs and bones. Bring to boil. Reduce heat to medium-low and simmer 1 to 1 1/2 hours uncovered. Stir occasionally so that sauce does not stick to bottom and burn. As sauce simmers, it will reduce in volume. You want it to reduce so that it becomes a little thicker. The sauce is ready when it is thick enough to coat a spoon (when sauce is on the back of a wooden spoon, run your finger over the spoon; it’s ready when the trail left by your finger remains in place). Strain. Taste and add salt and pepper as needed. Add sautéed chanterelle mushrooms.
Nutritional information for gravy (per serving):Calories 112 (70 percent from fat), fat 8.7 g (sat 3.6 g), protein 1.7 g, carbohydrates 8.5 g, fiber 0.4 g, cholesterol 21 mg, sodium 1,281 mg, calcium 14 mg
Crannie Relish: Chef Sutton uses the meat-grinding attachment to his Kitchen-Aid mixer to make this addictive relish. I've adapted his recipe to use a food processor fitted with the metal blade. He likes to use frozen cranberries, but fresh can also be used.
To make this perky relish, cut a large orange into eighths, leaving skin intact. Place orange in food processor along with 1/4 bunch clean cilantro and 1 seeded jalapeño chili (use caution when working with fresh chilies - do NOT touch face or eyes). Pulse until very roughly chopped. Add 1 bag (16 ounces) fresh cranberries and process until chopped. Add 1/2 cup sugar and 2 tablespoons maple syrup; pulse to combine. Refrigerate, stored in airtight container. Serve at room temperature.
Serves 8 to 10.
Xmas 07’ - Had a 8 kilo Grade A Turkey which roasted for 3 hours but could have used more oven time. However it was VERY tender and had a great flavour. The gravy didn’t ever get as thicj as described – even after 3 hours of low simmering so made a roux and added it to the strained gravy and simmered some more. It had a perfect thickness after that. Did not make the relish.
BBQ Chicken
Crystal Palace, Main Street USA, Magic Kingdom
4 servings
2 broiler chickens, split lengthwise
salt, freshly ground pepper
1/2 cup tomato sauce
1/2 cup cider vinegar
1 teaspoon dry mustard
1/4 teaspoon chili powder
1/8 teaspoon red pepper sauce
one garlic clove, finely chopped
1 cup ketchup
1 tablespoon soy sauce
1/4 cup salad oil
1 teaspoon liquid smoke
1 teaspoon salt
1/2 teaspoon white pepper
1/4 cup sugar
1 1/2 teaspoons cornstarch
3 tablespoons water
The chickens should weigh 2 pound each.
Place broilers in baking pan and sprinkle with salt and pepper to taste. Cover with foil and bake at 325F for 45 minutes.
Remove foil and bake for 15 more minutes or until lightly browned and tender when pierced with a sharp knife.
Combine all the remaining ingredients except the cornstarch and water in sauce pan and bring to boil.
Dissolve cornstarch in water and stir into this. Cook stirring until mix begins to boil again and thickens. Cook for 2 minutes. This will make 3 cups of sauce.
Serve sauce over baked chicken. Refrigerate remainders.
NOTE: In place of the red pepper sauce and chili powder you can use 1 tsp BBQ spice or 1/8 tsp oregano and 1/2 tsp Worcestershire sauce.
Brochette of Chicken
Restaurant Marrakesh, Morocco, Epcot
Marinated chicken breast grilled on a skewer courtesy of Chef Abrache
24 oz. chicken breast, cut into 1 inch cubes
½ bunch parsley, finely chopped (fresh)
½ bunch coriander (or cilantro), fresh and finely chopped
1 tsp. garlic, fresh minced
½ tsp. cumin
Salt and white pepper to taste
¼ cup olive oil
2 drops yellow food coloring
1 tbsp. lemon juice
8 8 inch skewer sticks
Mix all ingredients well. Put 4 ounces of chicken on each skewer stick. Cook over a bed of hot coals on a barbecue grill or broil in oven until tender – about 5 minutes.
Buttermilk Fried Chicken
from Food Court, Pop Century
6 servings
2 pounds chicken pieces (breasts, legs and thighs)
3 cups buttermilk
Kosher or coarse salt and freshly ground black pepper
4 eggs, beaten
3 cups all-purpose flour
4 cups vegetable shortening, for frying
1. Place the chicken pieces in a shallow container skin side down and pour in buttermilk. Cover with plastic wrap and marinate in the refrigerator for at least 6 hours or overnight, if possible.
2. Preheat the oven to 375 degrees F.
3. Remove the chicken from the buttermilk and season both sides with salt and pepper.
4. Place the beaten eggs and flour in separate shallow bowls. Dredge the chicken pieces first in the flour, then the egg, and then the flour again.
5. In a 12-inch sauté pan with deep sides, melt enough shortening so that it is 2 inches deep and heat the pan until the oil begins to smoke.
6. Fry the chicken for 2 minutes on each side, until the skin is golden brown. Transfer to a baking sheet and bake the chicken for 15 minutes, or until cooked through.
Cape Cod Chicken
Liberty Tree Tavern, Magic Kingdom
Yield: 1 plate
5 oz. sliced chicken breast
1 oz. sliced shiitake mushrooms
1.5 oz. oven dried plum tomatoes
5 oz. pappardelle pasta
1 oz. arugula butter
.25 oz. salt
.25 oz. herb oil
.25 oz. fresh arugula leaves
Sautè chicken halfway in herb oil. Season with salt and pepper. Add mushrooms and cook until chicken is done. Add tomatoes, pasta and finish with arugula butter (let melt thoroughly). Season to taste.
Cap'n Crunch Chicken
Planet Hollywood, Downtown Disney
2 cup Cap'n Crunch cereal
1½ cups cornflakes
1 egg
1 cup milk
1 cup all purpose flour
1 tsp onion powder
1 tsp garlic powder
½ tsp black pepper
2lb chicken breast -cut in 1oz. tenders
Vegetable oil for frying
Coarsely grind or crush the two cereals and set aside. Beat the egg with milk and set aside. Stir together the flour, onion and garlic powders and black pepper. Set this aside also. Dip the chicken pieces into the seasoned flour. Move around to coat well, then shake off the excess flour. Dip into the egg wash, coating well, then dip into the cereal mixture, coating well. Heat oil in a large heavy skillet to 325 degrees F. Drop coated chicken tenders carefully into the hot oil and cook until golden brown and fully cooked, 3 to 5 minutes depending on size. Drain and serve immediately with Creole mustard sauce.
Creole Mustard Sauce
(yields 1 cup)
1 cup mayonnaise
1/4 cup Creole style mustard or Dijon mustard
1 tbsp yellow mustard
1 tbsp horseradish
1/2 tsp cider vinegar
1 tsp Worcestershire sauce
1 tsp red wine vinegar
1 tsp water
1/2 tsp cayenne pepper
1/2 tsp salt
1 tbsp green onions sliced into 1/4" pieces
1 tbsp crushed garlic in oil
1 tsp finely chopped green peppers
1 tsp finely chopped celery
1 tsp finely chopped onion
Mix all ingredients together. Serve with Planet Hollywood Chicken.
Caribe Coconut Chicken With Honey Mustard Sauce
Rainforest Café, Animal Kingdom
4 – 6 servings 30 minutes
1 ½ lbs boneless chicken breasts
2 teaspoons salt
2 teaspoons sugar
2 cups flaked coconut
1 cup cornstarch
¼ cup flour
2 eggs, beaten
¼ cup water
Vegetable oil ( for deep frying)
Honey Mustard Dressing
Sautéed pineapple slices
Place chicken breasts between wax paper and pound to ½” thick. Trim chicken breast so the pieces will measure 4" long and about 2 1/2" wide. Sprinkle sugar and salt over chicken breast and place in a zip lock bag and marinate in refrigerator for 4 hours.
When chicken breast are ready to be prepared, rinse lightly and drain. Place coconut, corn starch, and flour in a bowl and mix well. In separate bowl place beaten eggs and add water, blend well.
Preheat frying oil to 350F in a deep fryer or large skillet and have ready to fry chicken pieces. Dip chicken breast in egg wash and then place chicken breast in coconut mixture, coated well.
Carefully place chicken in hot oil and cook until lightly golden (when frying the chicken, do not crowd and keep an eye on the oil so it does not burn). Remove and place on a paper towel to drain.
For presentation and tasty side compliment, slice a ripe pineapple in 1/8" pieces and cut the round slices in half (canned pineapple rings may also be used).
Lightly sauté the pineapple in a non stick sauce pan that has been sprayed with a non stick spray just until heated through.
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.
Chicken BBQ – Thai Style
Epcot Food and Wine Festival 1996, Thailand
Serves 4
16 ounce, Chicken, dark meat
2 tablespoons curry powder
1 tsp. Five spice powder
1 clove garlic
1 Tbsp. cooking wine
1 Tbsp. chopped ginger
3 Tbsp. soy sauce
1 Tbsp. honey
1 dash pepper
cubed pineapple
cubed green pepper
½ cup coconut milk
½ cup peanut butter
¼ cup soy sauce
Hot sauce, optional
Cut chicken into one-inch cubes. Marinate chicken in next 8 ingredients overnight. Skewer approximately 1 ounce of chicken and intersperse with cubed pineapple and green pepper. Cook chicken over an open grill until done. To prepare dipping sauce, mix remaining ingredients well. Serve with chicken.
Chicken Bastilla
Restaurant Marrakesh, Morocco, Epcot
Serves 12
Step 1:
3 whole chicken breasts (approximately 1 pound each)
1/2 pound butter
1 1/2 pounds finely chopped onions
1 teaspoon ginger
1 pinch saffron
1 quart water
2 cinnamon sticks
1 teaspoon cinnamon
Salt and white pepper to taste
Cook chicken breasts with all above ingredients until tender. Remove chicken and allow to drain. Return drained liquid to the pan the chicken was cooked in. Set chicken aside to cool.
Step 2:
12 raw eggs - beaten well
13 bastilla leaves
Scramble eggs with a hand whip until well mixed. Add eggs to the liquid the chicken was cooked in. Allow to boil slowly, stirring constantly. Turn down to simmer and stir only enough to keep eggs from browning for about 10-15 minutes. Do not cover. Drain in colander or strainer and reserve liquid. Set aside and allow to cool.
Step 3:
1 1/2 cups finely chopped almonds
1/4 cup granulated sugar
Add granulated sugar to crushed almonds. Mix well.
Step 4: Shred the chicken with your hands, then mix with the egg mixture. Mix well. If it feels dry or crumbles, it needs some of the reserved liquid. Add just enough to moisten it. Mix well again.
Step 5: Cut one bastilla leaf into 12 pie-shaped pieces. Lay out one whole bastilla leaf and then lay one of the 12 pie-shaped pieces in the center of it. On the center piece, add 1 tablespoon of almond mixture, then on top of the almonds, add 3 ounces chicken mixture. Add another 1 tablespoon almonds on top of the chicken mixture. Fold the bastilla leaf around the mixture, bringing the sides to the top and pleating them. Repeat this procedure for each of the appetizers.
Step 6:
1 cup Ten-X powdered sugar
Cinnamon
Put bastilla, pleated side down, on a greased cookie sheet. Using a pastry brush, lightly brush top of bastilla with vegetable oil.
Cook in a 350-degree oven until golden brown. Turn bastilla over and brown other side. Remove from oven. Let sit for 2-3 minutes. Sprinkle powdered sugar from a sifter on top. To design with cinnamon, pinch cinnamon between thumb and forefinger and release it in a sliding motion on top of bastilla. This takes practice.
Chicken Breast Stuffed with Shrimp Scampi
Disney Cruise Line
1 Serving
180 gr/ 6 – 6.5 oz. Chicken breast (skinned?)
50 gr/ 1 ¾ oz Mushroom duxelle (recipe below)
10 gr/ 1 Tbsp Red roasted pepper
10 grams/3 ½ TBSP Chopped, cooked spinach - if raw then it’s about 1/3 oz.
1 piece Shrimp
20 gr/4 Tbsp Parmesan cheese
50 gr/ 4 Tbsp Mashed potatoes
30 gr/1 oz Eggplant, sliced
30 gr/1 oz Red pepper
2 pieces Asparagus
30 gr/ 1 oz Zucchini, sliced
30 gr /1 oz Yellow squash
5 cl or ¼ cup *Creamy brown chicken sauce
1 cl/ 2.5 tsp. Limoncello Liqueur
1 cl/2.5 tsp. Candied lemon
1 cl/2.5 tsp. Salt + pepper
Make Mushroom Duxelle and set aside. Clean the chicken breast of excess fat. Clean the meat on the bone for the filling. Finely chop roasted red peppers. Julienne the spinach. Finely chop the shrimps. Mix the above with the Mushroom Duxelle, and parmesan cheese. Check the seasoning.
Now make a slit on the top end of the chicken right next to the bone. Put the above mixture into a piping bag and force the mixture into the chicken breast.
In a pan layer the chicken. Lace it with white wine and roast it at 325 F for 12 minutes and let it rest in the oven for another 4 minutes. The stuffed chicken is ready.
Serve the chicken with mashed potatoes, roasted sliced eggplant, red pepper, asparagus and creamy chicken sauce, flavor enhanced with Limoncello liqueur. Garnish with Candied Lemon.
Mushroom Duxelles
1 lb mushrooms, minced very fine(preferably with a knife)
1 oz onions or shallots, minced
2 garlic cloves, chopped fine
3 oz white wine
1/4 teaspoon salt, or to taste
1/8 teaspoon black pepper
Sweat onion, garlic; add in the mushroom; add in white wine, and let it cook. Liquid should cook off. Season the mushroom and strain. Finely chop the mixture once it’s cooled. Mix needs to be very dry.
Note: Duxelles can be made 1 day ahead. Cool, uncovered, then chill, covered.
* No recipe was provided for the “Creamy Brown Chicken Sauce” but below is a recipe for the sauce for Pollo Limoncello.
1 Tbsp. Extra Virgin Olive Oil
3 tbsp salted butter
1/2 cup white wine
1 tbsp chopped scallions
2 cloves crushed garlic
1 cup sliced mushrooms
2 cups chicken stock or broth
1 tsp lemon juice
1/4 cup limoncello (lemon liquor)
1/4 tsp dill weed
Melt olive oil and white wine in a pan. Add scallions, garlic and butter and stir and cook for a few minutes until they are softened, being careful not to let them burn. Add chicken stock (or broth) and lemon juice and simmer on medium-high, stirring frequently, for about 5 minutes. Reduce heat to medium-low. Add lemon liquor and dill. You may thicken the sauce as needed by stirring in a teaspoon of flour, which has first been stirred into a paste with a little water and a fork.
Chicken Cacciatore
Chef Mickey's, Contemporary Resort
1/4 cup Vegetable Oil
1 each Whole Chicken (Cut into 8 pieces)
1 cup Onion Chopped Fine
1/2 pound Sliced Mushrooms
1 Tablespoon Chopped Garlic
2 each 14 ounces Canned Tomatoes
1/2 cup Red Wine
1 Tablespoon Fresh Oregano Chopped
1 Tablespoon Fresh Basil Chopped
1 Tablespoon Fresh Thyme Chopped
1. Heat a deep skillet over medium heat with oil.
2. Brown the chcken in the skillet, remove and set aside.
3. Brown the onions and mushrooms, add the garlic.
4. After the mixture has cooked, add the rest of the ingredients, including the chicken and any juices that are in the plate.
5. Simmer the mixture, stirring occasionally to break up the tomatoes. Approximately 30-35 minutes or until the chicken is tender.
6. Serve over fresh cooked pasta.
Sprinkle with fresh grated parmesan cheese if desired.
Chicken Florentine
Blue Bayou, Disneyland
4 7oz. chicken breast (with skin)
1 cup Florentine sauce (see below)
3 oz. chopped fresh or frozen spinach
3 oz. grated cheddar cheese
2 oz. cooked and chopped bacon
seasoned salt to taste
2 Tbsp. melted butter
If fresh spinach is used, it must be blanched. Preheat oven to 375 degrees. In mixing, combine spinach, bacon and cheese; set aside. Open chicken breast and sprinkle with seasoned salt. Stuff with spinach mixture.
Fold and place seam side down in baking dish. Brush with melted butter and sprinkle outside with seasoned salt. Bake in preheated oven for 20 - 25 minutes. Top with Florentine sauce [below] and serve over rice.
Florentine Sauce
Yield: 2 cups
2 tsp. unsalted butter
2 tsp. flour
3 tsp. unsalted butter (room temp)
1 1/2 finely chopped onions
3 sliced medium mushrooms
2/3 cup white wine
1/4 cup chicken broth
2 chicken bouillon cubes
1 cup heavy cream
1 Tbsp. diced pimentos
1 tsp. chopped fresh parsley
1 tsp. chopped fresh chives
1/4 cup fresh lemon juice
salt and white pepper to taste
Blend together flour and 2 tsp of the butter; set aside. Sauté onions and mushrooms in 1 tsp. butter (do not allow onions to brown). Add white wine and reduce completely. Add remaining ingredients. Bring to a simmer and slowly add the flour/butter mixture a little at a time until desired thickness is achieved. Continue cooking at a simmer for 8 - 10 minutes.
Chicken Pago Pago
Polynesian Resort, Disney World (printed in the Miami Herald 2007)
Makes 6 servings.
To present the dish as they do at Walt Disney World's Polynesian Resort, slice three fresh pineapples in half lengthwise, slice a bit off the bottoms so the halves sit flat, and scoop out the fruit for another use. Divide the rice among these pineapple ''bowls,'' top each with a chicken breast and warm in the oven as directed below.
For the Chicken
½ cup vinegar
½ cup soy sauce
½ cup ketchup
¼ cup honey
1 teaspoon ground ginger
1 tablespoon finely chopped garlic
½ cup brown sugar
1 teaspoon paprika
2 tablespoons prepared mustard
6 boneless chicken breasts, about 6 ounces each
1 cup all-purpose flour
3 eggs, beaten well
4 tablespoons vegetable oil
For the Glaze
1/3 cup brown sugar
½ cup ketchup
1 tablespoon molasses
2 tablespoons crushed pineapple
1 tablespoon soy sauce
1/8 teaspoon ground ginger
1 tablespoon cider vinegar
¼ cup honey
To Serve
Pago Pago Curry Rice (see recipe)
1 (11-ounce) can Mandarin oranges, drained
6 pitted prunes
6 lychee nuts
6 maraschino cherries
Prepare the chicken: Combine vinegar, soy sauce, ketchup, honey, ginger, garlic, brown sugar, paprika and mustard in a large, self-sealing plastic bag. Add chicken, turning to coat. Refrigerate 24 hours, turning occasionally.
Drain chicken, discarding marinade. Place flour in one shallow bowl and eggs in another. Heat oil in large skillet over medium-high heat. Pat chicken dry. Dip it first in the flour, then in the eggs. Brown on both sides.
Finish dish: Heat oven to 350 degrees. Spread cooked rice in a 9-by-13-inch glass baking dish, and place chicken on top. Bake 10 minutes, or until warmed through. Meanwhile, combine glaze ingredients in a saucepan and heat until steaming.
Serve: Spoon hot glaze over chicken. Sprinkle with sesame seeds and garnish with orange sections. Place 1 prune, 1 lychee nut and 1 cherry on each of 6 frilled toothpicks, and spear on top of each breast.
Per serving (without rice): 726 calories (34 percent from fat), 28 g fat (6.6 g saturated, 10.1 g monounsaturated), 214.6 mg cholesterol, 44 g protein, 77.2 g carbohydrates, 2.6 g fiber, 2441.9 mg sodium.
Chicken Picatta
From the kitchens of the Walt Disney World Swan and Dolphin Hotel
Yield: 2 portions
2 Boneless Chicken Breasts
1 Cup Flour
4 Eggs
¼ Cup Grated Parmesan Cheese
1 Tbsp. Chopped Parsley
Salt and Pepper (to taste)
2 Tbsp. Olive Oil
Ingredients For The Sauce:
2 Tbsp. Butter
½ Tbsp. Chopped Shallots
½ Tbsp. Chopped Garlic
2 Cups Sliced Mushrooms
¼ Cup Flour
1 Cup Chicken Stock
½ Cup Heavy Cream
¼ Tbsp. Lemon Juice
2 Tbsp. Capers
Salt and Pepper (to taste)
Method for the Chicken:
Season chicken with salt and pepper. In a separate bowl, season flour with salt and pepper. In a separate bowl, beat eggs, parmesan cheese and parsley together to form a thin batter. Dredge chicken breast in the flour and then in the batter. Sauté in olive oil until done.
Method for the Sauce:
In a saucepan melt the butter, add the shallots and garlic and sauté lightly. Add the mushrooms and cook until all liquid has been evaporated. Add flour and mix in. Add chicken stock and cook until thickened. Add lemon juice and heavy cream. Season with salt and pepper.
Presentation: When chicken is done, pour sauce over and garnish with capers and sliced lemons and limes.
Chicken Satay
Epcot Food and Wine Festival, SE Asia
Serves 4
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
Marinate chicken thigh overnight with all the marinating ingredients. Skewer chicken thigh, and grill it until cooked. Serve chicken satay with peanut sauce (below) and cucumber wedges.
Peanut Sauce: serves 4
4 oz smooth peanut butter
1 oz peanuts, coarsely ground
1 oz vinegar
1 oz sugar
1/2 oz chili oil
1 oz coconut milk
salt and pepper to taste
6 to 8oz water
Mix all ingredients together and cook until boiling. Serve sauce with prawn crackers or sauté chicken.
Chicken Sha Cha with Peanut Sauce
Epcot Food and Wine Festival, China
1 pound chicken thigh meat (used boneless, skinless)
Marinating Ingredients:
1.3 ounces ( 2 T & 1.5 tsp) Sha cha sauce* (Chinese BBQ Sauce - Bull’s Head Brand is the best and is at T & T Grocery )
0.4 ounces (11 grams) smashed garlic
0.5 ounces (1 Tbsp) soy sauce
0.15 ounces (4 ¼ grams) or 7/8 tsp chicken base
0.15 ounces (4 ¼ grams) or 7/8 tsp sugar (would use brown next time)
0.05 ounces (1/4 tsp.) pepper
0.4 ounces (2 ½ tsp) sesame oil
½ egg
Peanut Sauce:
1.3 ounces ( 2 T & 1.5 tsp) Sha cha sauce
0.4 ounces (11 grams) smashed garlic
0.05 ounces (1/4 tsp.) sugar
0.5 ounces (1 Tbsp) sesame oil
0.15 ounces (4 ¼ grams) or 7/8 tsp. corn starch
0.05 ounces (1/4 tsp.) chicken base
0.4 ounces (2 ½ tsp) cooking wine
1.9 ounces (almost 4 Tbsp.) soy sauce
1 tablespoon water
1 teaspoon smashed peanut, (can roast and process in food processor)
Method of Preparation for Chicken:
Cut chicken into ½” strips. Marinate chicken*, chilled, at least 12 hours but no longer than 24. Thread each chicken square lengthwise onto a skewer, keeping strip as straight as possible. Discard any remaining marinade. Soak skewers in water for an hour although even then they seem to burst into flame. Metal is best. . Skewer chicken thigh and grill it until cooked. (6 to 8 minutes)
* Best is to use a sealable plastic bag and turn to coat chicken, then squeeze bag to eliminate as much air as possible and seal.
Method of Preparation for Peanut Sauce:
Mix all the ingredients together and cook until boiling. Serve chicken with peanut sauce and cucumber wedges.
Cooks Note: * Do not confuse this with Char Siu Sauce – which is BBQ Pork sauce.
• If you aren't able to grill outdoors, satés can be cooked in a hot lightly oiled large (2 burner) well-seasoned ridged grill pan over moderately high heat.
• Chicken can be threaded onto skewers 1 day ahead and chilled, covered.
Cooks Note: July 07 for Ken's BBQ - did 5 or 6x the amount and miscalculated the sha cha sauce - using twice as much. Also kept it in the marinade for 1 ½ days and grilled the skewers on the ridged grill pan. The wooden skewers are great for indoors. Fabulous recipe. The chicken is tender, moist and was very popular. I used the alternate Spicy Peanut sauce (had no more Sha Cha) and it is extremely good as well. Definitely a five *.
Spicy Peanut Sauce (Alternate)
Gourmet, June 1995 ( 4 fork recipe)
Makes about 1 cup.
3 garlic cloves, minced
1/4 teaspoon dried hot red pepper flakes, or to taste
1 tablespoon vegetable oil
1 tablespoon tomato paste (or chili garlic paste)
3 tablespoons creamy peanut butter
3 tablespoons hoisin sauce
1/2 teaspoon sugar
3/4 cup water
In a small saucepan cook garlic and red pepper flakes in oil over moderate heat, stirring, until garlic is golden. Whisk in remaining ingredients and bring to a boil, whisking. Simmer sauce, whisking, until thickened, about 1 minute. Sauce may be made 3 days ahead and chilled, covered.
Serve sauce warm or at room temperature.
Cooks notes: Add a bit more peanut butter as garlic taste is strong. Can use Chili Garlic paste instead of tomato paste or in addition. Can use sesame oil instead of vegetable oil.
Chicken with Eggplant Mousse
Epcot International Food and Wine Festival, Discover Andalucia, Spain 2002
4 servings
4 chicken drumsticks
3 cups eggplant, diced and peeled
1 cup shallot, chopped
1 lemon, frsh squeezed juice only
½ cup olive oil
2 tblsp. Oregano, chopped
salt, pepper to taste
1. Season the chicken with salt, pepper, and olive oil to taste and place in a pan. Roast for about 20 minutes in the oven at 350.
2. Mix the eggplant, shallots, some olive oil, and salt and pepper to taste and place in the oven. Cook until tender.
3. Place on a cutting board and chop finely. Put into a bowl and add lemon juice, olive oil, and salt and pepper to taste.
To serve, divide in 4, place on center of the plate, and top each with a chicken drum.
Chicken with Olives and Preserved Lemons
Disney Hollywood Studios, Catered Dinners
Yield: 8 servings
1/2 cup chopped flat leaf parsley
1/2 cup chopped cilantro
1 tablespoon minced garlic
1 tablespoon paprika
1 tsp. Ground ginger
1 teaspoon ground cumin
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper, or to taste
Pinch of saffron, crumbled
8 chicken quarters
2 cups water
4 medium onions, halved and very thinly sliced
2 tablespoons butter
8 preserved lemon quarters, rinsed (recipe below)
1 ¾ cups Mediterranean-style green olives, rinsed and pitted
1. In a large bowl, combine the parsley, cilantro, garlic, paprika, ginger, cumin, salt, pepper, and saffron. Add the chicken quarters and toss well to coat completely. Marinate, covered, in the refrigerator for 1 to 4 hours.
2. Arrange the chicken in a 4 - 5 quart Dutch oven. Top with 2 cups water, the onions, and butter. Bring the mixture to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer gently, stirring occasionally, for 15 minutes. Add preserved lemons and olives, and cook for 15 minutes more, or until the chicken is very tender and cooked through.
3. Transfer the chicken, olives, and preserved lemons to a serving platter; keep warm. Reduce the pan juices over high heat for about 15 minutes more, or until the sauce is very thick. Spoon the sauce over the chicken and serve immediately.
Preserved Lemons: Scrub 2 lemons and dry well. Cut each lemon into 8 wedges. In a medium bowl, toss lemon wedges with 1/3 cup coarse salt and transfer to a glass jar. Pour in 1/2 cup freshly squeezed lemon juice, or more if needed. Cap the jar tightly with a glass or plastic-coated lid. Let the lemons sit at room temperature for 7 days; shake each day to distribute the salt and the lemon juice. To store, add olive oil to cover, and refrigerate. Rinse lemon wedges well before using.
Cooks Note: whenever possible, purchase only hold spices, then grind only the amount you need. An inexpensive coffee grinder works well – use it only for spices not coffee. If you must use pre-ground spices by the smallest bottle possible and discard after three months.
Chili Lime Marinated Chicken Breast
with Scallion Cilantro Mashed Potatoes, Poblano Pepper Relish and Sweet Corn Ragout
from Swan & Dolphin Resorts 2002
Serves 4
Chili Lime Marinade
4 6oz. Chicken Breast
2 Ea. Poblano Pepper, roast then dice
¼ Cup Lime Juice
1 Tbl. Cilantro, chopped
1 Tbl. Garlic, chopped
1/3 Cup Vegetable Oil
Whisk all of the ingredients together. Place 4 6oz. chicken breasts into mixture and marinate for at least one hour. Heat oven to 350 degrees. Heat saute pan on medium heat. Season chicken with salt and pepper. Brown chicken breast in pan for 2-3 minutes on both sides. Finish cooking chicken in oven for 8-10 minutes.
Pepper Relish
2 Ea. Poblano Pepper, roast then dice
4 Tbs. Red Bell Pepper, diced
4 Tbs. Green Bell Pepper, diced
4 Tbs. Red Onion, diced
1 Tbs. Cilantro, chopped
1/3 Cup White Wine
1/3 Cup Champagne Vinegar
6 Tbs. Sugar
Combine all ingredients into a saucepan. Bring to boil then reduce heat to a simmer. Reduce until mixture reaches almost syrup stage. Remove from heat and season with salt and pepper to taste.
Cilantro and Scallion Mashed Potatoes
¾ Lbs. Yukon Gold Potatoes, peeled
1 Tbs. Salt
2 Tbs. Butter
2 Tbs. Heavy cream
2 Tbs. Sour Cream
2 Tbs. Poached Garlic
2 Tsp. Cilantro, chopped
4 Tsp. Green Onion, chopped
Place enough cold water a pot to cover the potatoes. Add the salt. Bring to boil then adjust heat to keep at a simmering boil.
Bring butter and cream to a boil. Remove from heat. Set aside. When potatoes are tender to a knife, strain them in the sink and allow to steam on their own for 10 minutes.In a mixing bowl, with a paddle attachment, place the potatoes in bowl and start on low speed to break them up. Add ¾ of the cream mixture. When combined, bring up to medium speed until potatoes are smooth. Add the sour cream and season with salt and pepper. You may add the remaining cream if desired. (Different potatoes absorb differently). At this point just fold the cilantro and scallions in by hand. (Too fast in the mixing bowl will break up the herbs and may even turn your potatoes green).
Sweet Corn Ragout
1 Cup Sweet Yellow Corn cut off the cob
1/8 Cup Orange Bell Pepper, diced
1/8 Cup Red Bell Pepper, diced
1/8 Cup Red Onion, diced
1/8 Cup Scallion, chopped
2 Tsp. Garlic, chopped
1 Tbs. Olive Oil
1 ½ Cup Chicken Broth
4 Tbs. Butter
1 Tbs. Cilantro, chopped
In a hot sauté pan place the oil, peppers and onions. Toss in the oil until edges wilt. Add the bell peppers and cook for 3-5 minutes. Add the corn, garlic, scallions and chicken broth. Bring to boil then turn down heat to a fast simmer. Reduce liquid by 2/3. While still on the stove whisk in the butter until mixture is creamy. Fold in the cilantro and season with salt and pepper. Keep warm.
Presentation
In the center of the plate place a nice helping of mashed potatoes, surround with approximately 3oz. of sweet corn ragout. Place the chicken breast on the potatoes, top with 2 tbs. of poblano pepper relish and garnish with plantain chips and fresh cilantro.
Citrus Baked Chicken
Hollywood and Vine , Disney-MGM Studios
(Makes about 20 cups – enough for 25 chickens)
Marinade:
2 cups orange juice concentrate
1 cup lime juice
1 cup lemon juice
3/4 oz. Tarragon, fresh
2 lb. (2 2/3 cup) honey
1/4 oz. black pepper
12 cups canola oil
12 oz. brown sugar
1 oz. salt
Blend all ingredients with whisk. Marinate chicken overnight. Bake chicken at 350 F until internal temperature reaches 165 F. Serve hot.
Coconut Curried Chicken Stew
Boma at Disney's Animal Kingdom Lodge (from Cooking with Mickey and the Disney Chefs)
Yield: 4 servings
1 whole chicken cut into 8 pieces
Salt and ground pepper to taste
2 1/2 tablespoons curry powder, toasted
3 tablespoons canola oil
6 tablespoons butter
3/4 cup flour
4 cups chicken stock
½ cup honey
1 teaspoon cayenne pepper
1 cup canned, diced tomatoes, drained
1 cup each, diced chunky: potatoes, red bell peppers, onions
1/2 minced jalapeno
1 cup coconut milk
1/2 cup chopped cilantro
1. Season chicken with salt, pepper and 1 Tbsp. curry powder. Sear chicken in preheated oil in 4-quart pot until golden brown and almost done. Remove chicken. Pour out remaining canola oil.
2. Add butter to same pan. Stir in flour to make a roux. Add chicken stock, honey, cayenne pepper and tomatoes to roux. Let simmer until thickened. Add the vegetables, jalapeno pepper, coconut milk and seared chicken to thickened stock. Cook over moderate heat until chicken reaches an internal temperature of 165 F or more. Garnish with cilantro.
Cooks Note: Dec. ’07 - A popular dish with everyone. The mix of curry, coconut, honey, and cayenne has an unusual and very good taste. Matti and Craig polished off every bite. I used the old recipe and because my chicken wasn't cooked quite through in the first step, I let it simmer with the stew for about 10 minutes. That won’t be a problem with the revised recipe. The only thing that's a little messy, is cutting the chicken off the bones while it's in the stew. I think this would work just as well with deboned chicken.
Coq Au Vin Du Beaujolais
(Bistro de Paris, Epcot) (also in Delicious Disney)
Serves 4.
2 pounds bone-in chicken parts (breasts, wings, drumsticks, thighs)
½ tsp salt
½ tsp pepper
1½ ounces salt-pork fat
2 tbsp butter
6 pearl onions, peeled
¼ pound whole mushrooms, washed and stems trimmed
2 tbsp flour
1 garlic clove, peeled and crushed
1 750 ml-size bottle of Beaujolais wine
2 sprigs fresh thyme or 2 tsp dried
2 sprigs fresh parsley or 1 tbsp dried
2 dried bay leaves
1 to 1½ cups chicken stock
Season the chicken with salt and pepper and set aside.
Cut the pork fat into ½ -inch cubes and place in small skillet. Cover with cold water and bring to a simmer over medium heat. Reduce heat to low and simmer for 5 minutes.
Drain and pat the cubes dry with paper towels.
Preheat oven to 350 degrees.
In a large, ovenproof pan, heat butter, pork fat, and pearl onions over medium-high heat on the stove top. When onions are golden brown, remove them and the pork fat with a slotted spoon and set aside.
In the same butter, cook the mushrooms over high heat until slightly brown. Remove with a slotted spoon and set aside with the onions.
Saute the chicken in the same pan, over high heat until brown, about 2 minutes on each side.
Sprinkle the chicken with flour and place uncovered in the oven for 5 minutes.
Remove chicken from the oven and reduce heat to 250 degrees. Add the garlic to the chicken and stir for 1 minute.
Return to the stove top, add wine, and bring to a boil, stirring continuously.
Add herbs, onions, pork fat, and mushrooms. Add stock if necessary to cover the meat completely.
Cover the pan with a lid or foil and cook for 1½ hours.
Remove from oven, place chicken in a serving dish, strain sauce to remove vegetables, discard fresh herbs, and set aside.
Taste sauce, adding salt and pepper if desired.
Serve the chicken with the vegetables and sauce over potatoes or rice.
Crispy Half Chicken with Pumpernickel Panzanella, Melted Tomato and Parmesan
From the kitchens of the Walt Disney World Swan and Dolphin Resort
Serves 4
Ingredients for Crispy Half Chicken:
2 Whole Chickens
Salt (To Taste)
Pepper (To Taste)
Ingredients for Pumpernickel Panzanella:
1 Cup Pumpernickel Croutons
1 Cup Brioche Croutons
¼ Cup Julienned Sun-dried Tomatoes in Oil
1 Tbsp. Green Olives (Slivered)
1 Tbsp. Black Olives (Slivered)
1 Tsp. Capers
2 Tbsp. Grated Parmesan Cheese
1 Cup Italian Parsley (Whole Leaves, Stems Removed)
3 Tbsp. Extra Virgin Olive Oil
2 Tsp. Lemon Juice
Ingredients for Melted Tomato:
3 Lbs. Roma Tomatoes (Cored and Quartered Lengthwise)
½ Cup Sliced Garlic (Very Thin)
3 Tbsp. Extra Virgin Olive Oil
½ Tsp. Salt
Ingredients for Parmesan Cream:
½ Cup White Wine
1 Qt. Heavy Cream
½ Cup Grated Parmesan
Method of Preparation for Crispy Half Chicken:
Bone out either side of the chicken, keeping the breast quarter and leg quarter connected. Remove the thigh and leg bones, then french the wing. Heat two cast iron skillets on high. Season the chicken with salt and pepper. Add oil to one of the cast iron pans. Put your chicken in, skin side down; then place the other cast iron pan on top of the chicken, pressing it down. Let the chicken sear for one minute, then remove from the burner. Place both pans in a 425° oven for 10-15 minutes, depending on the size of your chicken. The result will be a crispy outside and a juicy center.
Method of Preparation for Pumpernickel Panzanella:
In a bowl, combine the pumpernickel croutons, brioche croutons, sun-dried tomatoes, green and black olives, capers, parmesan cheese, parsley, olive oil and lemon juice. Set aside.
Method of Preparation for Melted Tomato:
In a pan, lightly toast the sliced garlic in the olive oil. Add the tomatoes and salt. Cook on low heat until all the water has cooked out of the tomatoes. This can take anywhere from 1-2 hours. Stir occasionally. The end result should be a bright red concentrated tomato sauce with a very thick consistency.
Method of Preparation for Parmesan Cream:
Start with the white wine in a pot and reduce by 2/3. Add the heavy cream and reduce by half. Add the parmesan and remove from the heat. Let cool slightly. Put the parmesan cream in the blender and pulse a couple of times, then strain. Set aside.
Presentation:
Make a line on the plate with the melted tomato. Top it with the pumpernickel panzanella. Drizzle parmesan cream over and around the tomato and pumpernickel panzanella. Place the crispy chicken halve on top of it. Serve.
Disney’s Secret Sauce
Chicken breasts are grilled with a not-too-sweet, not-too-tangy barbecue sauce that everyone loves. Finishes in almost a glaze and would also be great on pork chops or ribs.
Prep Time: 5 min. Cook Time: 35 min.
2 servings
1 1/2 tablespoons olive oil
1/4 cup diced onion
2 cloves garlic, minced
5 tablespoons ketchup
3 tablespoons honey
3 tablespoons brown sugar
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
salt and pepper to taste
2 skinless, boneless chicken breast halves
Preheat grill for medium-high heat. Heat olive oil in a skillet over medium heat. Saute onion and garlic until tender. Stir in ketchup, honey, brown sugar, apple cider vinegar, Worcestershire sauce, salt, and pepper. Cook for a few minutes to thicken sauce. Remove from heat, and allow to cool. Lightly oil the grill grate. Dip chicken in sauce, and turn to coat. Cook on grill for 10 to 15 minutes, turning once. Move chicken to the skillet with sauce. Simmer over medium heat for about 5 minutes on each side.
Durban Chicken on Sugarcane
Epcot Food and Wine Festival 2006, Africa
Yields 4 to 6 servings
1 Chicken breast (cut in half)
2 Sugar cane sticks
3 Tbsp Durban spice/Punjab Gold (see recipe below)
1 pinch Salt (to taste)
1 cup Sugarcane juice/sugar water (see recipe below)
1 TBSP Vegetable oil
Method- In a small pan, soak sugar cane stick in sugar cane juice/sugar water. Cut chicken breast in half and cut in big chunks. Put chicken on sugar cane stick (make sure the bottom of sugar cane does not touch the meat). Sprinkle with Durban/Punjab gold mix and salt (see recipe). Let marinade for 10 minutes. Sprinkle with vegetable oil and grill until done. Serve with Voodoo Mustard Sauce (recipe below).
Note: Sticks can be chewed after you eat the chicken.
Sugar water mix: 1 cup water + ¼ cup sugar. Heat until sugar melts and let cool.
Durban Spice Mix/Punjab Gold :
2 T. paprika
1 T. cumin
2 T. Anatto seeds
1 t. cloves
2 T. salt
1 t. nutmeg
3 T. coriander
1 t. cinnamon
1 T. tumeric
1 t. black pepper
Method- Finely grind (or buy ground) all spices. Mix and store in tight covered container.
Voodoo Mustard Sauce
1 1/2 C. Coleman mustard
7 1/2 C. Dijon mustard
3 C. Voodoo Sauce *
3 C. honey
In a food processor, combine and mix all ingredients into a smooth puree.
* Voodoo Sauce:
2 cans chipotle peppers
1/2 C. Teriyaki sauce * (recipe below or your favorite bottled variety)
3/4 C. brown sugar
In a food processor, combine and mix all ingredients into a smooth puree.
* Teriyaki Sauce:
3/4 gallon sugar
1 gallon low sodium soy sauce
6 heads garlic, peeled and chopped
4 hands ginger root, peeled and chopped
4 bunches scallions, white only in 1/2" pieces
Bring all ingredients to a boil in a non-reactive pot and reduce to simmer for 30 minutes. Strain and keep refrigerated until ready to use.
Note: Amounts can be adjusted for a "family sized" recipe.
Earl's Poulet with Spinach & Garlic Bread Pudding
Cinderella's Royal Table, Magic Kingdom
8 oz Whole Chicken Breasts
7 oz Spinach and garlic bread pudding (see recipe below)
2 oz Chicken glaze (see below)
2 oz Red onion marmalade (see below)
Salt and pepper
Roast chicken breast in oven at 350°F for 1 hour
Red Onion Marmalade:
½ red onion chopped
1oz canola oil
2oz red wine
1oz red wine vinegar
1oz balsamic vinegar
1 tsp sugar
Salt & pepper
Heat red onion in oil. Season with salt & pepper stir until cooked. Add sugar and stir until caramelize. Add wine and vinegar to deglaze. Cook until reduced to syrup-like consistency is reached. Cool and store in refrigerator
Chicken glaze
8oz chicken stock
½ chopped red onion
½ cup chopped celery
½ cup chopped carrots
¼ cup fresh thyme chopped
Pepper salt
½ cup parsley
Dice celery, onion and carrots into large cube. Place with stock in to large saucepan. Cover and bring to boil add parsley and thyme. Season with salt and pepper let simmer for 1 hour. Strain the stock and return liquid to pan
Simmer 30 minutes longer and let reduce.
Spinach and Garlic Bread Pudding
(4 servings)
5 Each Dinner Rolls, cut in 1/2 in. cubes
3 Each Eggs
1 1/2 Cups Heavy Cream
1 Teaspoon Granulated Garlic
2 Each Shallots, sliced
1 Teaspoon Salt
1/2 Teaspoon Black Pepper
3 Slices Bacon, diced
1 package frozen spinach, thawed and drained well
1. Render bacon in frying pan until crunchy, add shallots and cook until tender.
2. Mix eggs and cream in a bowl add the bread and all other remaining ingredients. Soak for about 30 minutes or until when one of the cubes of bread is wet all the way through.
3. Using small 7-oz foil pans (found in your local grocery store) spray pans with a food release (Pam).
4. Portion bread pudding equally into 4 pans and bake at 400 degrees F for 15 minutes.
Plate: Pour chicken glaze onto center of dinner plate. Place bread pudding onto glaze. Then place Chicken onto bread pudding. Top with 2 oz marmalade.
Fried Chicken
50's Prime Time Cafe - Disney-MGM Studios
Ingredients:
Whole chicken cut into 1/8's (2 breasts, 2 wings, 2 thighs, 2 legs)
Method:
Wash chicken off. Completely cover chicken with Western Breading. Deep fry until done.
Western Breading:
3/4 cup wheat flour
3/4 cup soy flour
1 tbsp paprika
1 tbsp salt
1 tbsp black pepper
1 tbsp garlic powder
2 oz whole dry eggs
1 tbsp red pepper
2 oz non-fat dry milk
Method:
Combine all ingredients together. Coat chicken with breading.
General Tso's Chicken
Nine Dragons Restaurant, China Pavilion, Epcot
Yield: 1-2 servings
10 to 12 ounces chicken breasts cut into cubes
Marinade:
1 teaspoon chicken base (not bouillon; the paste-like mixture is available in gourmet stores and large supermarkets)
Dash of white pepper
Salt to taste
Sugar to taste
1/2 teaspoon cooking wine
1/2 teaspoon sesame oil
Batter
3/4 cup all-purpose flour
1/4 cup cornstarch
1 heaping teaspoon baking powder
1/2 of a beaten egg
2 tablespoons oil
2/3 cup Water
Pinch of salt
Sauce:
1 tablespoon soy sauce
2 teaspoon ketchup
5 tablespoon white vinegar
5 tablespoon sugar
1/8 Tablespoon black pepper
1/8 Tablespoon chicken base
Corn Starch to taste
Vegetable oil to taste
Preparation
1. Combine marinade ingredients and let cubed chicken soak in liquid for 30 minutes.
2. Combine batter ingredients. Set aside
3. Combine Sauce ingredients. Set Aside.
4. Heat cooking oil for frying, about 320?F. Using tongs, dips marinated chicken into batter and deep fry until golden. Drain well.
5. Heat sauce in a large wok. Turn off heat. Add chicken pieces and toss to coat. Place chicken on a serving platter to serve.
Ginger Chicken Marinade
Spirit of Aloha Dinner Show Polynesian
Yield: 1/2 quart marinade
1 tablespoon Granulated onion
1 tablespoon Dijon Mustard
3 tablespoons Fresh ground ginger
To Taste Hot chili sauce
2 tablespoons Fresh minced garlic
Pinch ground black pepper
1/4 cup Soy Sauce
1 Bay leaf
1/8 teaspoon ground cumin
2 teaspoons canola oil
1/4 teaspoon Five spices (Blend of: cinnamon, fennel, anise seed, crushed pepper, and diced ginger)
1/4 teaspoon Salt
1. Wash, peel and mince the ginger. Peel and mince garlic.
2. In a food processor, combine ginger, garlic, bay leaves, soy sauce, Dijon Mustard, chili, granulated onion, black pepper, salt, five spices, and cumin.
3. Blend at medium speed until smooth and pasty then slowly add Canola oil.
4. Check seasoning to taste. Add marinade to chicken pieces, mix well and store in refrigerator for 12 hours.
5. Place chicken pieces in roasting pan; set oven temperature at 350 degrees and bake about 40 minutes until a nice golden brown color. (Use cooked juice to baste the chicken before serving.) Digital thermometer may be used to check cooking temperature; must be 165 degrees F and above.
Green Thai Curry Chicken
The Crystal Palace, Magic Kingdom, WDW
Servings: 6
1 tablespoon olive oil
6 each chicken breasts, sliced very thin
1 teaspoon kosher salt
¼ teaspoon Madras Curry Powder
Green Thai Curry Sauce:
2 ½ cups coconut milk
½ tablespoon fresh garlic, chopped
1 ½ tablespoons olive oil
¼ cup yellow onion, diced
1 teaspoon Madras Curry Powder
1 tablespoon Thai Curry Pesto, Greek Island
1 teaspoons kosher salt
1 ounce butter, for roux
1 ounce flour, for roux
1 pinch turmeric
1 ½ teaspoons Green Thai Curry Paste
Julienne red pepper, for garnish
Long cut chives, for garnish
Green Thai Curry Sauce: Sauté onions, garlic and green curry paste in olive oil for 5 minutes. Add coconut milk and Thai Curry Pesto. Bring to a boil and add roux. Simmer for 30 minutes. Adjust seasoning if necessary and reserve.
Chicken: Marinate sliced chicken in olive oil, kosher salt and curry powder overnight.
In a hot sauté pan, add olive oil. When olive oil begins to smoke add chicken. Sauté until chicken is fully cooked. Add Green Thai Curry sauce to pan and toss. Place into serving vessel and garnish with long cut chives and julienne red pepper.
Grilled Chicken with Bruschetta
from Mama Melrose's, Disney-MGM Studio
Grilled Chicken Breast with Pesto Vegetables
2 each chicken breast
1 ½ tbsp olive oil
¼ tsp Kosher salt
¼ tsp fresh ground black pepper
1 each yellow squash, slice both squash and zucchini lengthwise in quarters
1 each zucchini, slice both squash and zucchini lengthwise in quarters
Coat chicken with 1 ½ tbsp olive oil and salt and pepper and grill. Toss vegetables with 2-3 tbsp of basil pesto and grill over open flame. Place on dish. Top with grilled chicken, sliced on a bias. Top chicken with 2-3 tbsp of tomato bruschetta and finish with the balsamic reduction drizzled across the top.
Bruschetta Mix
1 cup diced yellow tomato
2 cups diced vine ripened tomatoes
1/8 cup basil chiffonade
2 tsp shallots - minced
¼ tsp garlic (minced)
Ground black pepper to taste
Kosher salt to taste
¼ cup red onion diced
¼ cup balsamic vinegar
Cut tomatoes in half and squeeze the seeds out. Cut to a 1/3" wedges. Blend the rest of the ingredients in bowl.
Grilled Chicken with Farofa
Epcot Food and Wine Festival, Brazil & Argentina
4 T. cassava flour
1 8oz can red kidney beans, dry
1 large egg, scrambled and chopped
1/2 C. green onion, chopped
3/4 T. parsley, chopped
3 strips bacon, chopped
2 cloves garlic, chopped
2 T. butter
3 oz. chicken breast, grilled
salt and pepper to taste
In a small cooking pot, place the beans and cover them with water and some salt. Soak overnight in a refrigerator.
Using the same water, cook the beans until soft. Drain the beans and set aside. Meanwhile, grill the chicken.
In a saucepan, fry the bacon, adding the butter, onions, garlic, parsley, grilled chicken and chopped egg. Add beans to mixture and slowly add the cassava flour. Simmer for two minutes and season with salt and pepper to taste.
Note: The consistency of the Farofa should be crumb like.
Grilled Turkey Breast on a Ragu of Sweet Potato, Corn and Chanterelle Mushroom
Napa Rose Restaurant Disney's Grand Californian, by Executive Chef Andrew Sutton
Serves 6
12 thick, ¾-inch slices of smoked or cooked turkey breast
Sweet Potato, Corn and Chanterelle Ragu (see recipe below)
Cranberry Relish
Your favorite dressing (that is, stuffing cooked outside of the bird)
Sweet Potato, Corn and Chanterelle Mushroom Ragu
¾ cup corn kernels, cooked
1 cup quartered Chanterelle mushrooms or other mushroom
¾ cup ½-inch, diced sweet potato, raw
1/3 cup cooked bacon, diced
½ cup green beans, cooked and cut into 1-inch pieces
1/3 cup ½-inch diced onions
2 tablespoons fresh thyme, chopped
2 tablespoons fresh sage, chopped
1 cup brown chicken "demi glace"
2 cups chicken stock
½ cup merlot wine
2 tablespoons butter
Preparation:
Sweet Potato, Corn and Chanterelle Mushroom Ragu
Sauté diced onions in butter until lightly brown. Add bacon. Add Merlot and reduce moisture content by 50 percent. Add all other ingredients and cook over a low heat until sweet potatoes are tender. This can be made a day in advance, stored in the refrigerator and then reheated or made the day of your event and held warm and ready for service.
Preparing the turkey.
I like to use smoked turkey; it generally stays a bit moister when grilled. Cut turkey breast into ¾-inch thick slices. Coat with a good vegetable oil. Season with a barbecue spice rub.
Have your grill ready. Also have the ragu hot (which can be made the day ahead, then reheated), as well as the stuffing and cranberry relish. Simply grill turkey 3 minutes per side or until hot all the way through.
Final Preparation
Have the sweet potato, corn and Chanterelle ragu hot and ready. Have the turkey marinated with the barbecue spice and ready to grill.
Grill turkey breast on each side for 3 minutes per side and serve on top of the ragu in a large pasta bowl or chop plate.
Serve with cranberry relish and your family's favorite dressing.
Wine suggestions : I like to pair this preparation with a good fruit-forward red wine like pinot noir, syrah, merlot or a well selected Italian Amarone. Get help from a knowledgeable, well stocked wine store when choosing the Amarone.
Honey-Coriander Chicken Wings
Ohana Restaurant, Polynesian Resort (2006 Orlando Sentinel)
Yield: 4 servings as main course but served over 10 as part of an appetizer selection.
4 pounds chicken wings and drummettes (remove wing tips)
1/8 cup wing seasoning (see note)
1/2 cup coriander wing sauce (see note)
2 tablespoons canola oil
Sesame seeds and watercress for garnish
1. Heat oven to 400 F.
2. Put chicken, wing seasoning and oil in large bowl. Mix well. Place chicken on nonstick, foil-lined cookie sheet. Bake until thickest part of the chicken reaches 165 F.
3. While chicken bakes, warm coriander wing sauce. Toss cooked wings in sauce and serve hot. Garnish with sesame seeds and watercress.
Wing seasoning: Combine 2 tablespoons Kosher salt, 2 tablespoons ground paprika, 2 tablespoons sugar, 1⁄2 teaspoon ground black pepper, 1⁄2 teaspoon turmeric, 1⁄2 teaspoon ground cinnamon, 1⁄2 teaspoon granulated garlic and 1⁄4 teaspoon cayenne pepper.
Coriander wing sauce: In nonstick pot, simmer 1 tablespoon chili powder, 1⁄2 teaspoon ground ginger, 1 tablespoon lime juice, 1 tablespoon ground coriander, 1⁄2 cup soy sauce and 1 cup honey. Mix 2 tablespoons cornstarch and 1 tablespoon water. When mixture begins to thicken slightly, add cornstarch mixture. Stir until sauce thickens nicely.
Sept. ’07 (Birthday/farewell party). I didn't have quite enough ground coriander so tried to grind some seeds in the small food processor. They never really turned to powder. I think next time I'll add more of the seasoning and sauce to the wings. They were good, but didn't elicit raves from the guests.
Honey-Coriander Chicken Wings (Version 2)
from 'Ohana, Polynesian Resort
Serves: 6 to 8
For the wing seasoning:
1 tablespoon kosher salt
1 tablespoon ground paprika
1 tablespoon sugar
1/4 teaspoon pepper
1/4 teaspoon turmeric
1/4 teaspoon cinnamon
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper
5 pounds chicken wings and drumettes
2 to 4 tablespoons vegetable oil
For the coriander wing sauce:
1/2 cup honey
1/4 cup low-sodium soy sauce
1 tablespoon cornstarch
1/2 tablespoon chili powder
1/2 tablespoon fresh lime juice
1/2 tablespoon ground coriander
1/4 teaspoon ground ginger
Cover a cookie sheet in foil and set aside. Preheat the oven to 500 degrees.
Make wing seasoning by placing all ingredients (through cayenne pepper) in a small bowl and using a whisk to incorporate. Put the chicken and 2 tablespoons of wing seasoning in a large bowl. Add enough oil to coat the chicken evenly and mix well with your hands.
Spread the seasoned chicken in a single layer on prepared cookie sheet. Bake for 18 to 20 minutes or until the thickest part of the chicken reaches 165 degrees.
Meanwhile, place all wing sauce ingredients in a large saute pan and bring them to a gentle simmer over medium-low heat. Cook and stir until thickened. Using tongs, transfer the cooked wings into the sauce.
Honey Sesame Chicken
from Nine Dragons Restaurant, Epcot (in Cooking with Mickey and the Disney chefs)
Yield: 4 servings.
3/4 pound boneless, skinless chicken breasts, cut into 1/2” x 2” strips
Marinade:
1 teaspoon chicken base (not bouillon; base is a paste-like mixture available in gourmet stores and larger supermarkets.)
Dash of white pepper
Salt to taste
Sugar to taste
1/2 teaspoon cooking wine
1/2 teaspoon sesame oil
Marinade: Cookbook version:
Dash of white pepper powder
Salt, to taste
Sugar, to taste
½ cup water
1/2 cup cooking wine
2 teaspoons sesame oil
Marinate the chicken; stir the marinade ingredients together in a medium bowl, add chicken and toss gently to coat. Let stand for 10 minutes.
Garnishes:
Toasted white sesame seeds
Chopped green onions
Batter:
3/4 cup all-purpose flour
1/4 cup cornstarch
1 heaping teaspoon baking powder
1/2 of a beaten egg or 1 egg white, beaten
2 tablespoons oil
2/3 cup water
Pinch of salt
Honey sauce: (1 cup)
1/8 cup, plus 1 tablespoon honey
1/4 cup sugar
1/8 cup ketchup
1 tablespoon white vinegar
Pinch of salt
bine marinade ingredients and let chicken soak in liquid for 30 minutes.
2. Mix together the flour, corn starch and baking powder, then add the egg white, watcher, and oil. Put mixture aside for 30 minutes, and make the Honey Sauce.
3. For Sauce: mix all ingredients in a bowl and set aside for use when chicken has been prepared..
4. Pour enough oil into a 2 quart saucepan to come to a depth of 2 inches. Heat over medium-high heat to 320°F. Place chicken pieces into batter mixture and coat. Using tongs, drop into hot oil and fry until golden brown, about 2 minutes. Drain well on paper towels.
5. After chicken is fried, heat Honey Sauce mixture in a clear frying pan over medium-high heat. Stir until mixture bubbles. (One version removes the sauce from the heat before adding the chicken). Mix (toss) chicken pieces into sauce with a spatula. Place on serving dish and serve immediately. Sprinkle with chopped green onions and toasted white sesame seeds – optional. Sesame Seeds may be roasted at 350°F for 10 minutes.
Jamaican Jerk Marinade
Disney Institute
Ingredients
1/4 cup Minced Garlic
2 tablespoon Ginger Root minced
2 cups Organic Yellow Onion sliced 1/2 length julienne slices
1 Scotch Bonnet pepper quartered and thinly sliced (optional)
1/4 cup Cilantro seeded and thinly (washed if sandy)
1 bunch Scallions bruised and coasely chopped
1/4 cup Thyme bruised
1 tablespoon Allspice ground
1 tablespoon Ground Black Pepper bruised
1/2 cup Wet Jamican Jerk Seasoning (Available in Jamaican markets)
1 cup Soy Sauce
1/4 cup Worcestershire Sauce
1 quart Water
1/4 cup Lemon Juice (use Lime Juice)
1 cup Vegetable Oil
Preparation
Mix the ingredients in a container large enough to accommodate the marinade and any food product you will be using. Chicken works very well as does pork. Marinate overnight. Grill your food. Bring the remaining marinade to a boil over high heat, skim off any coagulated proteins that may form on top, reduce heat to medium and continue to cook for 5 minutes. Reserve for use as a sauce if desired.
Note: When working with potent chile peppers, work with latex gloves, because even repeated hand washing will not be effective in removing the large amounts of capsaicin (the compound that gives chile peppers their fiery nature), which can irritate the eyes and skin.
Kang Boa Chicken
from Nine Dragons, Epcot
Yield: 2 servings
3/4 lb Chicken breasts, boneless
1 Egg
1 tsp Cornstarch
2 tbsp Peanut oil
3 Onions, green
1 Tbsp Peanut oil
1 Tbsp Ginger, chopped
2 ea Garlic cloves, crushed
1 Tbsp Sherry
3 Tbsp Soy sauce
1/2 Tbsp Sugar
1/4 cup Stock, chicken
1/2 Tbsp Vinegar, white
1 1/2 tbsp Water
1 cup Peanuts
Deep fry peanuts until golden and crunchy. Cut chicken meat into cubes. Toss with egg and cornstarch; add salt and white pepper to taste. Set aside to marinate for 30 minutes.
Add oil to wok and tilt pan to distribute. When temperature reaches 350, add chicken and stir fry until 80% tender. Drain. Cut green onions into 1/2" pieces. Dry wok, add green onions, oil, ginger, and garlic. Stir fry for 1 minute, then add chicken and stir together. Add sherry, soy sauce, sugar, chicken broth, white vinegar, and cornstarch dissolved in water. Stir in fried peanuts and stir fry until chicken is fully cooked. Serve immediately with rice.
Lemon & Lime Roasted Half Chicken
Master Chefs Night & Captains Gala Dinner, DCL
10 servings
5 whole chickens, -- (cut into 2 pieces then cut through the thigh and leg giving 2 more pieces)
Risotto (below)
1/2 packet baby carrots
6 limes -- (peel the rind for the chicken and juice for the reduction)
6 lemons
3 oranges -- juiced & save rind for marinade
1/4 bottle lemon juice
1/4 bottle white wine
2 cups chicken jus (need 1 ½ cups chicken broth)
Blanche the baby carrots, refresh and leave to one side. Marinate the chicken pieces with the rinds of the citrus fruits (30 min. minimum); Put chicken and marinade in a roasting pan; add some olive oil, seasoning and bottled lemon juice. Roast in the oven at 375F for 45” (times are for a 4 lb bird) . Then increase the temperature to 425 degrees F., cooking until an instant-read thermometer stuck into the chicken thigh registers 160 to 170 degrees F., about 15 minutes more. Tip the chicken so the juices run into the pan. Keep chicken warm (loosely tent with foil) while making the jus.
To make the jus: Set a strainer over a bowl. Strain the pan juices into the strainer. Shake the strainer to get more juices into the bowl. Set strainer aside. Skim most of the fat from the surface of the liquid with a spoon, or alternately, use a degreasing cup. Reserve the pan juices. Place the roasting pan directly on a burner set at medium-high. Pour 1 ½ cups chicken broth into the pan, and scrape the pan with a wooden spoon to loosen all the browned bits that cling to the pan. Add the reserved pan juices, increase the heat to high and boil the liquid until slightly thickened. Carefully strain jus through a fine sieve into a serving bowl. Taste and season with salt and pepper. Keep warm until ready to serve.
Make the risotto, finishing with the asparagus, cream and parmesan cheese at the last minute.
In a skillet, reduce the citrus juices down with the white wine till they thicken to form a glaze – at least 13 minutes. Check the seasoning of the chicken jus.
To Serve: (was not included) ½ roasted chicken & risotto are plated. The glaze is poured over the chicken and the carrots and jus are served on the side.
Risotto
10 servings
1/2 kilogram (2 ½ cups) risotto rice
3 Tbsp. butter
1 onion -- finely chopped
1/2 teaspoon garlic -- chopped
6 cups vegetable stock
1 bunch asparagus
2 cups heavy cream
1/4 pound (1 cup and 2.5 Tbsp) parmesan cheese grated
1. Prepare the asparagus by breaking off discarding the tough ends (about the last inch of the spear). Cut into 1 to 1 1/2-inch pieces (tips longer, base shorter). If your asparagus are especially large, cut into even smaller (bite-size) pieces. Bring a saucepan with a quart of water to a boil. Blanch the asparagus pieces for 2 minutes. At the end of two minutes, use a slotted spoon to remove the asparagus pieces to an ice water bath to shock the asparagus into a vibrant green color and to stop the cooking. Drain from the ice water bath and set aside.
2. In a 3 or 4 quart saucepan, heat 3 Tbsp butter on medium heat. Add the onion and cook for a few minutes until translucent. Add the rice and cook for 2 minutes more, stirring until nicely coated.
3. While the onions are cooking, bring the stock to a simmer in a saucepan.
4. Add the wine to the rice. Slowly stir, allowing the rice to absorb the wine. Once the wine is almost completely absorbed, add 1/2 cup of stock to the rice. Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir often to prevent the rice from sticking to the bottom of the pan. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 15 to 20 minutes. Remove from heat. (Note the stock amount given is approximate. You may need a little more or less because you’re still adding 2 cups of cream.) Gently stir in the Parmesan cheese, the cream, and the asparagus. Add salt and pepper to taste. Serve immediately.
Lemon Chicken
Morocco, Food & Wine Festival 2003
2 large onions, chopped
½ c olive oil
2 whole chickens, split into 4 halves
1 bunch fresh parsley, chopped fine
1 Tbl ginger
1 tsp fresh garlic, chopped
1 tsp salt
1 tsp white pepper
1 drop yellow food coloring
1 pinch saffron
½ c green olives
½ gal water
3 lemons, sliced and pickled (fresh lemons can be substituted)
In medium stock pot, sauté onions in olive oil. Add chicken and all other ingredients accept water. Sauté for 5 minutes. Add water and boil for 1 hour.
Remove chicken, place on a baking sheet and brown in oven. Reduce sauce until it is syrupy in consistency. To serve, place chicken in a serving dish. Garnish with lemon slices and cover with sauce.
Lemon Peppered Baked Sonoma Chicken Served with Sweet Corn Risotto
Animator’s Palate, Disney Cruise Line
4 Whole Chicken Breasts
2 tsp. Lemon Pepper
2 oz. Zucchini
2 oz. Eggplant
2 oz. Yellow Squash
2 oz. Red Pepper
2 oz. Green Pepper
2 oz. Cheddar Cheese
2 cloves Garlic (typed exactly what is on paper. Probably s/b cloves)
To taste Salt and Pepper
Tomato Concasse
1 lbs. Fresh tomatoes
4 cloves Garlic
1 Large Onion
Fresh Cilantro
Sweet Corn Risotto
8 oz. Arborio Rice
1 oz. Shallots
3 cloves Garlic
2 tsp. Fresh Chopped Thyme
1 oz. White Wine
4 oz. Cut Sweet Corn
1 pint Chicken/Vegetable Stock
3 oz. Mascarpone cheese
2 oz. Parmesan Cheese
1. Blend the zucchini and the rest of the vegetables and make a vegetable stuffing, mix cheese into the mix and season.
2. Rub the lemon pepper into the chicken skin make a incision into the breast and pipe stuffing into the chicken.
3. Mark (? I think he means braise) the chicken skin side down on a very hot griddle pan. Bake chicken in the oven 350F approx 15 minutes or no blood juices are showing.
4. Prepare tomato concaseé by peeling the tomato and deseed. Dice the tomato, sauté onion and garlic and cook tomato until soft. Add seasoning and fresh cilantro just before serving.
5. To make Risotto sauté onion and garlic in olive oil, add the herbs and wine, mix the rice in to the ingredients. Allow the rice to infuse the flavors in the pan.
6. Add stock enough just to cover the rice and allow to simmer adding stock periodically and stir the rice.
7. As the rice is cooking it will become starchy. This is good as the rice will start to bind like a rice pudding.
8. Towards the end of the cooking process add the sweet corn and mascarpone cheese. This will give a nice creamy texture to the rice.
9. When the rice is cooked add the Parmesan cheese into the rice. This will really enhance the flavor.
Lemon Sage Grilled Chicken Breast on Roasted Fingerling Potatoes
Napa Rose Restaurant, Disney's Grand Californian , Andrew Sutton, Executive Chef
Serves 6-8.
6 chicken breasts, 8 to 12 oz. each, skin on
Kosher salt, to taste
Cracked black pepper, to taste
1 cup Lemon Sage Vinaigrette
4 to 5 cups Warm Fingerling Potatoes
Lemon Sage Vinaigrette
1/3 cup freshly squeezed California lemon juice
2 tablespoons lemon zest
1 tablespoon minced shallots
2 tablespoons fresh sage, chopped
1 teaspoon kosher salt
1 teaspoon cracked black pepper
2/3 cup olive oil
Warm Fingerling Potatoes
4 cups or 1½ pounds of fingerling potatoes, cut into 1 inch wheels.
½ cup cooked bacon, in 1-inch strips
1 cup large, diced red or yellow onions
½ cup julienned sun-dried tomatoes
1 cup fresh spinach
1 cup chicken stock
Kosher salt, to taste
Cracked black pepper, to taste
2 tablespoons olive oil
2 tablespoons fresh thyme, chopped
Toss chicken breasts with half of the Lemon Sage Vinaigrette. Season with kosher salt and freshly cracked black pepper. Place the breast skin-side up on a sheet tray and return to the refrigerator. (For best results, do these steps 1 hour before grilling.)
Grill chicken breast for 6 - 7 minutes per side over a natural grill with a medium-high flame.
Serve on a platter and drizzle breast with the remaining Lemon Sage Vinaigrette.
Lemon Sage Vinaigrette
First, zest approximately 4 lemons, then cut lemons in half and squeeze the juice in to a mixing bowl. Add shallots, sage, salt and black pepper. Slowly add olive oil while briskly whisking (really good olive oil has a tendency to burn when grilled, so I use a medium priced olive oil).
Warm Fingerling Potatoes
Warm a large skillet on medium heat for 4 minutes to make sure it is good and hot. Add olive oil and onions and cook for 6 minutes, stirring occasionally. Add the cut fingerling potatoes or other good potatoes and continue to cook for 10 minutes. Add chicken stock, kosher salt, black pepper, thyme and sun-dried tomatoes. Cover and let simmer for 10-15 minutes. Potatoes should be tender. Toss in spinach at the last minute and cook until just wilted. Taste, adjust seasoning and serve.
Macadamia Nut Crusted Chicken with Papaya Marmalade and Sho Yu Cream Sauce
Wolfgang Puck Café, Downtown Disney, WDW
serves 4
4 each Macadamia Nut Crusted Chicken Breast, (see recipe)
4 TBSP Olive oil
2 lb’s Mashed Potatoes
1 cup Papaya Marmalade, (see recipe)
1 cup Sho Yu Cream Sauce, (see recipe)
2 TBSP Toasted Sesame Seeds
1 ounce Micro Greens, (to garnish)
Preheat oven to 400 degree’s. For four servings divide and heat Olive oil in two separate sauté pans over moderate heat. For one or two orders use only one pan and only half the recipe amount of oil. It is important when sautéing not to overload your pan with too much of a cold product or the cooking medium, ( oil or butter ), will cool and you won’t sear the sautéed item.
When the oil begins to lightly smoke, carefully place prepared chicken in pan. Cook 2-3 minutes each side, occasionally taking a look at the bottom side making sure it isn’t getting too dark. When both sides are golden brown place in the oven for 6-7 minutes.
When the chicken is finished, remove from the oven and place on a cutting board. Cut in half on an angle.
Place a 6-8 ounce portion of prepared mashed potatoes in center of plate. Place a teaspoon of papaya marmalade at 12, 4 and 8 O’Clock around the outer perimeter of your plate. Sprinkle marmalade with toasted sesame seeds. Place a piece of cooked cut chicken atop potatoes and press into potatoes slightly, just enough to hold. Place second half of chicken atop first piece.
Ladle 2 ounce portion of sho yu cream sauce directly over stacked chicken. Garnish top with a micro green of choice. Repeat for each serving.
Macadamia Nut Crusted Chicken
4 each Chicken Breast, sknls / bnls ( 6 ounce portions )
taste Salt, kosher
taste Pepper, Black – fresh cracked
1 cup Flour, all-purpose
6 each Eggs, extra large - beaten
1 cup Panko Bread Crumb ( Japanese Bread Crumb)
2 oz Macadamia Nuts, finely chopped
Place flour in a cake pan. Place beaten eggs in a cake pan. Place bread crumb and finely chopped macadamia nuts in a third cake pan.
Place a 2 foot piece of plastic wrap on counter top. Place all four chicken breasts atop the plastic. Top chicken with another piece of plastic wrap. With a flat meat tenderizer, gently pound chicken to even thickness. Remove top plastic and season chicken with salt & pepper.
One piece of chicken at a time place place in flour and gently press to coat. Shake off excess flour and place in eggs, turn to coat completely with egg. Pick up and let drip of excess egg, then place in panko-macadamia nut mixture. Gently press to coat both sides. Remove and place on a cookie sheet or large platter until your ready to cook. When completing the steps to coat the chicken use only one hand, keeping the other clean of dredge.
Papaya Marmalade
1 each Papaya, Hawaiian ( peeled, seeded & chopped )
1 cup Pineapple, fresh ( peeled & chopped )
3 TBSP Sugar, granulated
6 TBSP Water
Place all prepared ingredients in a 2 quart saucepan and bring to a simmer over medium heat. Cook one more minute and remove from heat. Using an electric immersion blender, puree ingredients to an applesauce consistency. Completely chill before using.
Sho Yu Cream Sauce
12 oz Heavy Cream
4 TBSP Soy Sauce, Kikkoman brand
Sho Yu is Japanese for soy sauce. Place heavy cream in a 1 quart saucepan and gently reduce over moderate heat. Reduce to a sauce consistency, about a 25-30% reduction. Place a wooden spoon into the cream, the reduced cream should lightly coat the back of the spoon. Try wiping your finger across the back of the spoon, it should leave a streak where your finger was. At this point, add the soy sauce and lightly reduce back to the consistency of the spoon experiment. When using cream in a sauce or soup you must use it once it’s been brought to a simmer. You cannot cool a sauce or soup that has fresh cream in it and then reheat it, it will break / separate.
Maple Glazed Walnut Chicken
from New England Cooks, Epcot Food and Wine Festival
1 tablespoon butter
1 teaspoon chopped garlic
8 ounces chicken breast, large cubes or thick strips
2 tablespoons Habendo (?) infused maple syrup
1 tablespoon soy sauce
2 tablespoons chopped walnuts
fresh ground salt and pepper
Israeli couscous
Vegetables
Balsamic vinegar glaze
1. Melt butter in nonstick skillet.
2. Add garlic and saute' lightly.
3. Add chicken and brown until golden.
4. Add maple, soy and walnuts and reduce until glaze forms.
5. Salt and pepper to taste
6. Serve over Israeli couscous and side with glazed vegetables.
Mediterranean Garlic Chicken
From the kitchens of the Walt Disney World Swan and Dolphin Hotel 2004
1 - 6 Oz. Boneless, Skinless Chicken Breast
1½ Fl. Oz. Olive Oil
Basil Oil (to taste)
Salt and Pepper (to taste)
Lemon Juice (to taste)
1 Oz. Chopped Onion
¼ Oz. Chopped Garlic
1½ Oz. Diced Tomato
4 Oz. Braised Artichoke Bottom “Cuisine Solution”
Flat Chopped Parsley (to taste)
Chopped Rosemary (to taste)
1. Marinate chicken breast in olive oil, garlic, basil, salt, pepper and lemon juice.
2. Cook on the grill leaving distinct grill marks. Keep it warm on the side.
3. In a hot sauté pan, sear chopped onion, garlic and tomato for a few minutes. Add the artichoke and let it heat up.
4. Arrange it on a plate and sprinkle with chopped herbs.
5. Slice chicken breast and place it on the top.
Orange Chicken
from Lotus Blossom Cafe, Epcot
Yield: 4 servings.
8 oz. boneless, skinless chicken breasts, cut into thick strips
Marinade:
Dash of white pepper powder
Salt to taste
Sugar to taste
1 tsp water
1 tsp cooking wine
1/2 tsp Sesame oil
Batter:
3/4 cup all-purpose flour
1/4 cup cornstarch
1 heaping Tbsp baking powder
1/2 egg, beaten
2 Tbsp oil
2/3 cup water
Pinch of salt
Orange sauce:
1/4 cup ketchup
1/5 cup (about 3 1/4 Tbsp) sugar
1/5 cup (about 3 1/4 Tbsp) white vinegar
1 Tbsp light soy sauce
Peel from 1/4 of a small orange, chopped
1/2 Tbsp chili paste
1/2 Tbsp chicken base
1 Tbsp cornstarch
Pinch of salt
1 Tbsp cooking oil
1. For sauce, mix all ingredients except oil and orange peel. Heat oil in frying pan. Stir-fry chopped orange peel until fragrant. Pour orange-sauce mixture into frying pan and heat sauce over medium high heat. Stir until mixture bubbles. Set aside and keep warm.
2. For chicken, mix dry ingredients. Add oil. Stir in water. Put mixture aside 30 minutes. Heat cooking oil to 320 F. Dredge chicken in batter mixture, coating well. Using tongs, lower chicken pieces into hot oil. Fry until golden brown. Drain on paper towels.
3. Mix chicken pieces into warm orange sauce. Place on serving dish and serve immediately with steamed or fried rice.
4. Garnish with orange slice and chopped green onions.
Oven Baked Chicken Parmesan
from Mama Melrose's, Disney-MGM Studios
1 each chicken breast-5-6 oz, grilled
¾ cup Rigati pasta
½ cup tomato basil sauce (see sauces)
2 tbsp Asiago cheese, shredded
2 tbsp mozzarella/parmesan mixture
Grill chicken breast according to instructions below. Top with tomato basil sauce and cheeses. Bake in oven for 2-3 minutes until melted and hot.
This is served over spaghetti at the restaurant.
Chicken Parmesan Bread Crumb
1 ½ lb bread crumbs
½ oz granulated garlic
½ oz onion powder
1 tbsp parsley flakes, dry
¾ oz Kosher salt
½ fresh ground black pepper
1 ½ oz fresh grated Pecorino romano
1 tbsp basil, dry
1 tbsp oregano, dry
1 tbsp whole marjoram, dry
Combine all ingredients and mix well.
Chicken Parmesan Breading Procedures
4 each eggs
1 – 2 oz olive oil
Lightly beat all the eggs until fluffy. Using separate hands for the dry and wet ingredients, dip the chicken into eggwash, shake lightly and then dredge in breading. Remove and place onto parchment lined pan, ensure all chicken is covered.
In a heated sauté pan add 1 to 2 oz of olive oil. Heat until hot and add breaded chicken. Cook until golden brown. Finish in oven until internal temperature is 165 degrees.
Peanut Crusted Chicken
from Tusker House, Animal Kingdom
4 oz - 6 oz Fresh skinless Chicken Breast cut in half
Marinade:
8 oz African peri peri heat sauce
24 oz Water
4 oz Flour
1 oz Crushed peanut
Marinade for 8 to 12 hours before serving. Season chicken breast with salt and pepper. Roll in flour with crushed peanuts. Fry at 325 degrees for 5 - 7 minutes.
Jollof Rice
1 lb Rice
24 oz Water
4 oz Chicken base
4 oz Tomato paste
2 oz Turmeric
1 oz Cumin
2 ea Bay leaves
6 oz Chopped onion
1 oz Thyme
1 oz Rosemary
2 oz ea Red & green peppers (julienne)
Mix Chicken Base, tomato paste and water. Stir in Turmeric and cumin. Pour over rice and mix well. Add thyme, rosemary, chopped onions, and bay leaves. Pour into 4" hotel pan. Cover with Baker paper and foil. Cook at 325° for 30 to 45 minutes. Mix in julienne red and green peppers.
Pollo A Las Rajas
from San Angel Inn, Epcot (from Cooking with Mickey and the Disney chefs)
Yield: 4 servings
4 chicken breast halves
5 tablespoons vegetable oil
1 large poblano chili
1 large Spanish onion (mild flavoured yellow onion)
1 large red bell pepper
1 cup of chorizo, casing removed and diced
1 garlic clove, chopped
1 cup sour cream
1/4 cup half-and-half cream
1/4 teaspoon ground black pepper
½ tsp. salt
1 cup Monterey Jack cheese, shredded
1. Season the chicken breast halves with salt, and black pepper. Place the chicken breast in a roasting pan (uncovered) and bake in the oven at 350F for 20 minutes or until cooked.
2. In a saucepan heat 2 tablespoons of oil and lightly sauté poblano pepper until skin starts separating. Peel skin from poblano pepper. Make a slit and remove all the seeds. Slice onion, bell pepper, and poblano pepper into strips.
3. In a heavy skillet heat remaining 3 tablespoons of oil, and add chorizo, garlic, onion, and peppers. Cook over medium-high heat, stirring occasionally until onions and peppers are soft. Add sour cream, half-and-half, black pepper and salt and simmer for 3 minutes.
4. On each serving plate, place 3/4 cup sausage mixture and one chicken breast half on top. Sprinkle 1/4 cup Monterey Jack cheese on each serving plate. Broil until cheese melts and turns golden. Serve.
Note: serve warm corn tortillas on the side. Place a small portion of the chicken and the pepper strips in the center of the tortilla and roll.
Online review was excellent. Was made in one big dish.
Nutrition information per serving; Calories 631, Fat 47 g (23 sat.),Carbohydrate10 g, Cholesterol164 mg, Sodium643 mg, Protein42 g
Roasted Pheasant Accompanied with Parsnip-Apple Compote & Braised Rainbow Swiss Chard
From the kitchens of the Walt Disney World Swan and Dolphin Hotel 2005
Yield: 4 portions
Ingredients for Compote:
4 Oz. Unsalted Butter
2 Cups Parsnips (peeled, medium diced)
2 Green Apples (peeled, medium diced)
1 Yellow Onion (medium diced)
1 Tbsp. Garlic (chopped)
1 Qt. Apple Juice
1 Tsp. Granulated Sugar
½ Tsp. Fresh Thyme Leaves
1 Tsp. Rosemary (Chopped)
Salt and Pepper to Taste
1 Bunch Rainbow Swiss Chard
2 Whole Pheasants
1 Gallon Water
Method for Compote: In saucepan combine butter, parsnips, apples and garlic, sweat over medium heat for 15 minutes. Add apple juice and sugar. Bring it to a boil, reduce to a simmer and cook until parsnip is fully cooked and ¾ of the total liquid is reduced. Finish it with chopped thyme, rosemary and season with salt and pepper to taste.
Method for Swiss Chard: Cut the stalks crosswise into 1-inch strips and cook in boiling salted water for 3 minutes, shock with cold water and drain. NOTE: Right before serving, mix the Swiss Chard with the hot compote.
Method for Pheasant: Rinse Pheasant with cold water. Rub with softened butter and season thoroughly with salt and pepper. Roast for 35 minutes in a 350° oven. When fully cooked, let them rest at room temperature for 15 minutes. Remove breast meat from the bone and slice. Pull meat from the leg bone and set aside. Keep warm.
For Plate Presentation: Place the compote in the center of the plate. Put the warm leg meat on top of the compote. Fan the breast meat slices over the pulled leg meat and drizzle the plate with the remaining compote juice.
Rock Cornish Game Hen
Papeete Bay Verandah, Polynesian Village (from Resort Cooking With Mickey Around Our World)
Game Hen Stock
1 medium onion,; cut in half
Game hen bones
Celery stalk water
1 chicken bouillon cube
Veloute Sauce
1/2 Tblsp butter
2 tsp flour
1 c game hen stock
2 Tblsp mushrooms, canned, sliced
2 Tblsp bamboo shoots, canned
1/2 tsp white pepper
Stuffing for Hens
3 slice white bread
2 pork link sausages
1/3 c celery; chopped fine
1/3 c onions; medium dice
1/2 tsp thyme
1 Tblsp chicken bouillon dissolved in 1 Tblsp water
Clay for Sealing Pot
1 c all purpose flour
3/4 c cornstarch
1 tsp baking powder
1/2 drop red food coloring water
To Assemble Dish
2 boned game hens
Recipe stuffing
Recipe veloute sauce
3 pork link sausages
4 bacon strips clay pot
Recipe clay
*This recipe, to be baked in a clay pot, is made in several stages. In fact, the game hen can be deboned the day before it is cooked. Use the bones for stock, as directed and prepare the stuffing for the hens the day they are to be cooked. Make the clay for sealing before stuffing the hens.
Deboning the Game Hen: Using a sharp boning knife, split the hen from the buttocks to the neck. The deboning is easier if the hen is split on one side of the backbone, not down the middle. Lay the hen flat on the board to expose the backbone and rib cage. Pull out the cartilage in center. Carefully pull the rib cage out, working the knife between the rib and the flesh. Also remove the wishbone. Do not remove bone from the wings or thighs or legs. Wash and dry hens and refrigerate, covered, until ready to use.
Game Hen Stock: Press the onion, cut side down, on a hot surface until well browned, Place onion and bones in baking pan and bake at 350 degrees F for 20 minutes. Combine celery, water, bouillon, and baked bones in a saucepot. Boil, uncovered, to reduce liquid to 1/2. Set aside.
Velouté Sauce: Heat butter in small saucepan and blend in flour. Stir in stock gradually. Cook and stir with a whisk until thickened and smooth. Add remaining ingredients. Set aside.
Stuffing for Game Hens: Put bread slices in blender or food processor with steel blade and process to make medium crumbs. Set aside. Remove skins from the sausage and crumble. Fry in a skillet until browned. Add celery and onions and continue cooking until celery and onions are tender. Add bread crumbs and remaining ingredients and mix thoroughly. Set aside.
Clay for Sealing Pots: Mix dry ingredients. Mix food coloring with water. Gradually stir into the flour mixture until it reaches the consistency of a biscuit batter. Mix well and set aside.
To Assemble the Dish: Spread hens out flat, skin sides down. Divide stuffing between hens, shaping stuffing into balls. Bring hens up around the stuffing and shape into a ball. Heat Velouté Sauce and pour into the clay pot. Lay hens, breast side up, into Velouté Sauce. Cut each sausage into 3 pieces and
place around hens. Cover and seal edges of pot with clay. Bake in a 350°F oven for 1 hour.
Root Beer Glazed Chicken with Savory Steak Fries and Cucumber Slaw
From the kitchens of the Walt Disney World Swan and Dolphin Resort 2006
Serves 4 (1/2 chicken per person)
1 12 Oz. Can Root Beer
1 Cup Mayonnaise
2 - 3 Lb. Chickens
Salt and Pepper (To Taste)
Ingredients for Fries:
4 Baked Potatoes
2 Oz. Adobo All Purpose Seasoning
Pinch of Cayenne Pepper
Ingredients for Slaw:
2 English Cucumbers Peeled
2 Cloves Garlic
1 Tsp. Lemon Juice
4 Oz. Plain Yogurt
Dash Tabasco Sauce
Salt and Pepper (To Taste)
Method of Preparation for Root Beer Glazed Chicken:
To make the glaze, heat the root beer in a small saucepan over medium heat. Cook it until the root beer becomes a syrup-like mixture. Be careful not to over cook or the root beer will start to burn. Cool the syrup down and then fold it into the mayonnaise. Set aside for future use in the refrigerator.
Season chickens with salt and pepper. Bake chicken at 375° until internal temperature is 155°. Remove chickens from oven and let cool for 5 minutes. Cut each chicken into halves and remove the backbones. Take the glaze that was made earlier and spread a nice even coat on the chicken halves. Put the chicken on a sheet tray and place in a 425° oven. Bake until the skin on the chicken is browned and internal temperature has reached 165°.
Method of Preparation for Savory Steak Fries:
Cut the baked potatoes into strips and fry in 350° oil, until crispy. Season fries with Adobo and a pinch of cayenne pepper.
Method of Preparation for Cucumber Slaw:
To make the cucumber slaw dressing, mince the cloves of garlic and add the lemon juice. Add the garlic and lemon juice to the yogurt and finish off with just a dash of Tabasco sauce. Season with salt and pepper.
Using a mandolin, set it to the finest julienne setting. Carefully julienne the peeled cucumbers. Be careful not to go too far. Once the seeds are visible, stop cutting. Toss julienne cucumbers into dressing.
Presentation: Place the chicken on a plate and serve with savory steak fries and cucumber slaw.
Royal Poulet
Cinderella’s Royal Table, MK
1 Serving
5 oz Chicken Breast, sliced
2 oz Chicken Stock
1 oz Sliced red onions
4 oz Tomato Pesto
8 oz Cooked Pasta
3 oz Crumbled Feta Cheese
1 oz Chopped Spinach
1 1/2 oz Chopped Garlic
1/2 oz Olive Oil
In a hot sauté pan, place chicken, garlic and olive oil.
Let cook for 2-3 minute and add chicken stock, tomato pesto, and pasta.
Cook until pasta is warm then top with Feta Cheese and fresh chopped spinach.
**Tomato Pesto may be found at a specialty market. If not,
Puree
1 cup of sun dried tomatoes
½ cup . Olive oil,
1 Tbsp. Chopped garlic
1 Tbsp. Parmasean Cheese
1 tsp basil
1 tsp oregano
Seared Chicken with Braised Greens and Mustard Jus
Le Cellier, Canada, Epcot
Yield: 4 servings
4 each (8 to 10 ounces) Airline chicken breast
¼ cup lemon mustard vinaigrette
4 teaspoons mustard butter
2 cups braised greens
1 cup mustard jus
4 cups cream cheese mashed potatoes
Ingredients for lemon mustard vinaigrette:
1 tablespoons Dijon mustard
2 tablespoons grain mustard
¼ cup lemon juice
1 tablespoon. sherry vinegar
1 clove garlic, minced
1 cup canola oil
to taste salt
to taste pepper
Place all ingredients except for canola oil in medium mixing bowl and mix together. Slowly stream in canola oil while whisking vigorously. Season with salt and pepper to taste.
Ingredients for cream cheese mashed potatoes
4 Idaho potatoes peeled and cut into ½ in cubes
½ cup cream cheese
¼ cup unsalted butter
1 cup milk
to taste salt
to taste pepper
Boil potatoes in salted water until fork tender and drain off water. Place potatoes on mixing bowl and add in butter and cream cheese and mash together. Slowly add in milk to get a creamy texture (you may not need the full cup). Season the mashed potatoes with salt and pepper to taste.
Ingredients for braised greens:
2 large bunches of mustard greens, rough chopped and washed
1 medium Spanish onion, small diced
½ cup bacon, small diced
¾ cup chicken broth
to taste salt
to taste pepper
In large soup pot render the bacon until crispy. Add in the onion and sauté until translucent. Next add in the mustard greens and the chicken broth and simmer for
20-30 minutes or until greens are tender. When greens are done adjust seasoning with salt and pepper.
Ingredients for mustard jus:
2 cups chicken broth
1 teaspoon Dijon mustard
1 teaspoon grain mustard
to taste salt
to taste pepper
Add all ingredients together in small pot and bring to a simmer. Adjust seasoning with salt and pepper.
Ingredients for mustard butter:
½ cup unsalted butter, soften at room temperature
1 teaspoon Dijon mustard
1 teaspoon grain mustard
3 dashes Tabasco sauce
2 dashes Worcestershire sauce
to taste salt
to taste pepper
Combine all ingredients together in small bowl and whisk together. Adjust seasoning with salt and pepper.
Assembly:
• The lemon mustard vinaigrette is used to marinate the chicken for 24 hours.
• Remove chicken from marinade and sear in lightly oiled cast iron skillet until light brown.
• Finish cooking the chicken in a 400 degree oven until it reaches an internal temperature of 165 deg.
• While chicken is in the oven, you should be finishing up your mashed potatoes, braised greens, and mustard jus.
• Place mashed potatoes in serving bowl and top with braised greens.
• Pour small amount of mustard jus around edge of potatoes and greens.
When the chicken is finished brush with the mustard butter and serve immediately.
Spicy Island Wings
Shutters, Caribbean Beach Resort
Spicy Island Wing Sauce
8 oz Brown sugar
3.5 oz Roasted Red Peppers
2/3 oz. Habaneras
1/8 tsp Kosher salt
In a food processor, puree raw habaneras and roasted red peppers with salt.
Then add brown sugar; process until blended together
Wing Marinade
3.5 oz Roasted red peppers
3/4 oz Habaneras
1/4 oz Brown sugar
1/16 tsp Crushed red pepper
1/3 tsp Kosher salt
1/16 tsp White pepper
1 pinch Granulated garlic
2.5 oz Canola oil
6.5 oz Water
In a food processor, puree all ingredients together, except water and oil.
When totally blended, add oil and water
Chicken Wings
Chicken Wings – 16 ea
Marinade – 2 oz
Toss chicken wings in marinade. Refrigerate for 24 hours
Chicken Wing Plate Presentation
Marinated wings 16 ea
Wing sauce 3 oz
Leeks Garnish
Blue Cheese Dressing 4 oz.
Deep fry wing until cooked through. Drain, then toss in wing sauce.
Garnish with fine chopped leeks and serve with Blue Cheese dressing.
Sticky Wings
from Kona Cafe, Polynesian Resort
Yield: - 4-5 servings
10 ea Wings
3 oz Wing Sauce
1 ea Green Onion, chopped
1 pinch White and black sesame seeds
1 oz Mustard sauce
8 oz Canola Oil
1. Heat oil to 350°.
2. Cook wings until crispy.
3. Reduce sauce until sticky
4. Toss wings in sauce.
5. Garnish with green onions and sesame seeds.
6. Drizzle with mustard sauce.
Sticky Wing Sauce:
½ lb Brown sugar
5 oz Minced garlic
1 ¼ c Soy sauce
1. Mix well.
Sticky Wings Poaching Liquid
22 ea Chicken wings
¼ qt Soy sauce
½ lb Brown sugar
½ lb Minced garlic
¼ qt Water
1. Heat everything but wings and bring to a boil.
2. Add wings and cook for 20 minutes.
3. Remove, cool wings, and discard liquid.
Tagine of Chicken
The Resaurant Marrakesh, EPCOT Center, By Chef Lahsen Abrache
Serves 5 people
5 pieces of chicken
2 1/2 oz ground ginger
2 1/2 oz black pepper
4 oz salt
1 oz olive oil
3 1/2 oz salted butter
Pinch of saffron
2 1/2 oz sweet butter
10 cinnamon sticks
1 oz fresh chopped coriander (chinese parsley)
5 cloves chopped frsh garlic
5 lemon pickles, quartered
1/2 pound green olives pitted
1/2 tsp yellow food coloring
1 1/2 pounds spanish onions, chopped
1 pint water
Clean chicken and set aside. In small mixing bowl, combine ginger, pepper,
salt, yellow food coloring and salted butter, mix well. Rub mixture on
chicken.
In casserole dish place sweet butter and olive oil, coating sides and bottom
equally, Add chicken, sprinkle evenly with onions, saffron, coriander and
garlic. Place cinnamon sticks in corners and middle of casserole dish.
Add water, place on stove and bring to a boil. Put in 350 degree oven and
cook for 45 minutes.
Arrange couscous in tagine (Moroccan serving dish with cover), place lemon
chicken in the center and add vegetables on top of chicken.
Tagine of Chicken (braised chicken with lemons)
Epcot Food and Wine Festival, Morocco
Serves 4.
2 chickens, split into 4 halves
3 large onions, chopped
1 bunch fresh parsley, chopped fine
1 tbsp. Ginger
1 tsp. Salt
1 tsp. White pepper
1 drop yellow food coloring
pinch saffron
3 picked (preserved) lemons, sliced (may use fresh)
½ cup olive oil
½ gallon water
½ cup green olives, with or without pits
In medium stockpot, sauté onions in olive oil. Add chickens and all other ingredients except water. Sauté for 5 minutes. Add water and boil for 1 hour. Remove chickens, place on baking sheet and brown in oven.
Boil sauce until it is reduced to a heavy sauce. Be careful not to scorch.
To serve, place chicken in tangine (serving dish with cover), garnish with pickled lemon slices, and cover with sauce.
Turkey (or white meat) Marinade
Ohana, Polynesian Resort
2 tbs garlic, minced
¼ cup malt vinegar
¼ cup lemon juice
3 dashes tabasco
1 tsp kosher salt
½ tsp cracked black pepper
¼ cup light brown sugar
1 cup olive oil
Place all of the ingredients except the oil in a food processor. Slowly add the oil to the food processor to form an emulsion. Reserve half of the marinade for later use. Marinate the meat for two to three days in the refrigerator. Strain the reserved marinade and use to baste the meat during the cooking process.
Turkey Pot Roast
Hollywood and Vine, Disney-MGM Studios
NOTE: As with many recipes that come straight from the Disney kitchens, this recipe is designed for a large batch. You may want to recalculate amounts for smaller portions.
5 lbs. turkey thigh meat, raw
1 cup onions, diced
1 cup celery, diced
1 cup carrots, diced
1/2 cup tomato paste
1 to 2 gallons brown gravy (demi sauce)
1 qt. burgundy wine
2 cups potato wedges (roasted)
1/4 cup oil
1/4 cup flour
Salt and pepper to taste
Heat oil in roast pan. Add turkey meat. Cook until brown. Add onions, celery, carrots, continue cooking.
Add flour and tomato paste, mix well. Add wine and bring to boil. Add brown gravy, bring back up to
boil. Reduce heat. Cover and place in oven at 350° for one hour until vegetables and meat are cooked.
(Note: the gravy is to cover meat and vegetables about 1 inch over top) Check seasoning. Add salt and
pepper to taste. When done remove from pan and serve with roasted potatoes wedges.
Walnut Poultry Stuffing
WDW, from Cooking with Mickey Around the World: Walt Disney World's Most Requested Recipes
1/2 c Celery -- diced
1/2 c Onion -- diced
4 Tbsp. Butter or margarine
1 1/2 qt White bread -- dry; cubed
1 1/2 tsp. Salt
Ground pepper to taste
1/2 t Spanish paprika
1/2 t Sage -- rubbed
1/2 t Marjoram leaves -- rubbed
1 1/4 tsp. Sugar
2 Tbsp Walnuts -- chopped
2/3 c - water
1 t Chicken flavor instant bouillon
1 small Egg -- beaten
1/4 c Turkey giblets -- cooked, chop
Saute celery and onion in butter or margarine until tender. Put into a large bowl. Add bread, seasonings and walnuts and mix well. Mix water with instant bouillon, add with egg and turkey giblets to bread mixture and mix lightly together.
Wood Fired Grilled Chicken with Four Cheese Sauce
Mama Melrose, Disney-MGM Studios
1 Serving
1/8 cup Roasted Red Pepper, Julienne
1/4 cup sweet onions
1-1/2 tbsp peas
1 tbsp leeks, julienne
1 tbsp basil, chiffonade
1 cup Pipette Pasta (cooked)
Salt and Pepper to taste
1 each artichoke heart, quartered
1/2 tsp garlic, minced
5 oz grilled chicken, julienned
2 tbsp olive oil
1/4 cup white wine
3/4 cup Four Cheese Cream Sauce (recipe below)
1 tsp leeks, fried for garnish
1 tsp Pecorino Romano, shredded for garnish
1 tsp Asiago cheese, shredded for garnish
Heat olive oil in pan, add sweet onions, garlic, and leeks. Sauté 2-4 minutes. Add white wine and cook 1 minute. Now add the chicken and the rest of the ingredients and cook 2-4 minutes. Place in a bowl and garnish with the items listed above.
Four Cheese Cream Sauce
1 oz garlic, minced
1 qt half & half
1/4 cup parmesan cheese, finely grated
1/4 tsp white pepper
1-1/2 tbsp Reggianto cheese, Argentine brand Zerto, shredded
1 tsp olive oil
1 qt heavy cream
1/2 tsp Kosher salt
1 oz Asiago cheese, shredded
2 oz Fontina cheese
In a 4-quart saucepot add olive oil and heat. Add garlic, then add half & half and bring to a simmer. Stir in Roux (see below) being careful to not form lumps. Add heavy cream and cheese, cook slow, simmer and season.
Roux
1/2 stick butter
1/4 cup flour
Melt butter, stir in flour. Cook over medium heat for 5-7 minutes while constantly stirring.
MEATS
Albondigas " Spanish Pork and Chicken Meatballs "
Epcot Food and Wine Festival '06, Spain
Serving Size : 4
1/2 pound ground pork
1/2 pound ground chicken
1 teaspoon fresh thyme -- finely chopped
2 tablespoons fresh parsley -- chopped
1 tablespoon shallot -- finely chopped
1/4 cup almond -- finely ground
2 tablespoons bread crumbs
1/2 cup canola oil
Salt -- to taste
freshly ground black pepper -- to taste
Bell Pepper Salad
1 medium red bell pepper -- seeded
1/4 cup red onion -- finely chopped
1 tablespoon fresh parsley -- chopped
1/2 cup pitted black olives -- halved
1/4 cup red wine vinegar
1/2 cup olive oil
Salt -- to taste
Freshly ground black pepper -- to taste
1. In a large bowl combine pork and chicken.
2. Stir in thyme, parsley, shallot, almonds, bread crumbs, and season to taste.
3. Make walnut sized meatballs with the mixture and set them aside while making the Bell Pepper Salad.
4. In a small bowl, combine the peppers, onions, parsley and black olives. Stir in the vinegar and olive oil; season to taste with the salt and
freshly ground black pepper. Chill in the refrigerator while cooking the meatballs.
5. To cook the meatballs, heat the canola oil over medium heat in a large frying pan. Add just enough meatballs to make one layer in the pan and cook for 5-6 minutes, turning occasionally, or until just golden brown. Transfer the meatballs to a plate lined with an absorbent paper and
continue with the remaining meatballs.
6. To serve, divide the Bell Pepper Salad among four serving plates and top each with 1/4 of the meatballs.
Per Serving: 855 Calories; 78g Fat (81.3% calories from fat); 3g Dietary Fiber;
Bacon Wrapped Pork Tenderloin
from Sonya's at Disney's Vero Beach Resort
Serving size: 3
3 two ounce portions of pork tenderloin (trimmed, pounded, and 1inch thick)
3 strips of applewood smoked bacon
3 oz maple syrup
4 oz canola oil
salt and pepper to taste
6 oz beef stock
1/4 tsp. whole grain mustard
1. Wrap each tenderloin with a strip of bacon, trimming excess bacon and skewering each strip with a toothpick
2. Combine syrup and oil, then pour the mixture over the wrapped pork and marinade overnight
3. Salt and pepper marinated pork to taste before cooking on a grill.
4. Boil beef stock and reduce by 1/2 (to 3oz) Add mustard to reduced stock, and pour the mixture over the grilled pork before serving.
Basil-Crusted Lamb with Bean Ragoŭt
Citricos, Disney's Grand Floridian Resort (from Cooking with Mickey and the Disney Chefs, 2004)
Yield: 4 servings
Lamb
1 rack of lamb (8 ribs) (Have the butcher "French" the lamb, exposing the ends of the rib bones.)
Salt, to taste
Freshly ground black pepper, to taste
4 tablespoons extra-virgin olive oil
4 slices of white bread
6 tablespoons Pesto (recipe below)
6 tablespoons Dijon mustard
Preheat the oven to 400°F. Season the lamb with salt and pepper. Heat the olive oil in a large, ovenproof skillet, until smoky. Sear the lamb about 2 minutes on each side, until nicely browned all over. Remove the lamb and set aside.
Process the bread slices in a food processor until fine breadcrumbs form. Combine the bread crumbs with 6 tablespoons of Pesto until mixture resembles a soft dough. Coat the top of the lamb rack with Dijon mustard. Pat the dough over the mustard, covering the entire length of the rack. Place the lamb in this skillet, dough side up.
Roast in the oven for 12 to 15 minutes, or until medium rare (145° F in internal temperature). Remove from the skillet and let rest 10 minutes before carving.
Pesto
5 cups fresh basil leaves
3/4 cup extra-virgin olive oil
1/2 cup pine nuts, toasted
3 garlic cloves, chopped
3/4 cup freshly grated Parmesan cheese
Place all ingredients in the bowl of a food processor and process until smooth.
Bean Ragoŭt
4 tablespoons extra-virgin olive oil
2 cups shiitake mushrooms, julienne
2 cups cooked white beans (cannellini or Great Northern)
2 tablespoons roasted red bell pepper, julienne
3 cups packed spinach leaves
2 tablespoons Pesto
1 tablespoon sweet butter
Salt, to taste
Freshly ground black pepper, to taste
Heat the olive oil in a medium skillet over high heat. Add the mushrooms and sauté about three minutes, until wilted. Add the beans and red peppers. Heat through. Add the spinach and cook about 1 minute, until wilted. Stir in Pesto and butter, and season with salt and pepper.
To serve: place the beans on a warm plate, carve the lamb into chops, and arrange chops beside the beans. This goes well with a New World Shiraz or in Italian Barolo.
BBQ Beef with New England Cornbread
From Epcot Food and Wine Festival 2005, Hops and Barley Market
2 Tbsp vegetable oil
½ cups finely chopped onion
1 garlic clove, minced
1 lb. leftover prime rib or pot roast, cut into large chunks
1 bottle Samuel Adams Light Beer, 12 oz.
2 Tbsp barley
¼ cup ketchup
¼ cup apple cider vinegar
¼ cup apple juice
1 Tbsp. hot sauce, optional
½ tsp. salt
1. Heat the oil in a two-quart pan fitted with a lid. Saute the onion and garlic until soft, but not brown.
2. Add the cubed beef and all the remaining ingredients and stir until well combined.
3. Bring the liquid to a boil over medium heat; reduce the heat and simmer the beef for 45 minutes to 1 hour, covered, or until the meat is very tender. Taste for seasoning.
4. Serve the BBQ beef with squares of New England Cornbread
New England Cornbread
¾ cup cornmeal
¼ cup granulated sugar
1 Tbsp. baking powder
¾ cup all-purpose flour
½ cup vegetable oil
2 eggs
¾ cup milk
1. Combine the dry ingredients in a bowl and gradually stir in the vegetable oil.
2. Stir in the eggs and combine well.
3. Add milk, a little at a time, and mix until smooth.
4. Pour batter into a buttered 8-inch square pan and bake at 350 degrees F for approximately 30 minutes, or until firm to touch.
BBQ-Braised Beef Short Ribs
Jiko, Animal Kingdom Lodge (from Chef Brian Piasecki)
Chefs Note: Below are the bullet point to actually make the recipe - ours varies just a bit because of the large quantities that we produce, but overall this will yield you a great product. Every time you make them it may differ a bit based on the amount you produce and the flavor you want. - Chef Brian Piasecki.
1. Season the beef short ribs by rubbing them well with olive oil, salt and black pepper
2. Sear them just to brown them in a heavy bottomed pan at high heat (careful - this will be a little messy and the hot grease will pop out of the pan and can burn you - wear long sleeves!!!)
3. Place the seared ribs into an oven-proof roasting pan that has a tight fitting lid.
4. Along with the ribs, place your liquid, enough to cover 2/3rds of the meat, (Jiko has used beef broth, red wine, Tamarind sauce, thin BBQ sauce with ground Kenyan coffee etc.), 1-2 large diced onions, and 8-10 whole garlic cloves. Place the lid on it securely and place it in a 275 degree oven for about 7 hours. It is important not to rush the cooking time because the long, slow heat is the key to these being very flavorful and tender.
5. When done (the meat will separate easily from the bones with just the touch of a fork), carefully remove them from the liquid so they do not fall apart and transfer the cooking liquid to a saucepan and reduce by half. Remove from the heat, with a stick blended (hand burre mixer - you can also use a blender but the liquid is very hot) puree the sauce with the onions and garlic as this will assist in the thickening of the sauce. Continue to reduce if it is to thin or not the consistency that you would like.
6. Pour the sauce over the ribs either on individual plates, or on a family sized platter and enjoy!
Jiko serves this over an Idaho and Sweet Potatoes mash. It looks garnished with watercress.
May ‘08 - This dish got raves from all the guests. Despite having the lid on the roasting pan, the meat turned black on the exposed parts and should be turned frequently. I used an expensive Williams & Sonoma BBQ sauce, Ethiopian coffee and beef broth. I cooked the meat a day before and refrigerated it so the congealed fat could be taken off. I puréed the sauce and finished baking the ribs with the sauce. I think the better quality meat you use, the better the taste of the ribs will be.
BBQ Ribs
Epcot Food and Wine Festival, United States
(serves 4 people)
12 oz smoked baby back ribs
2 oz BBQ sauce
1 each mini corn muffin
BBQ sauce:
1 cup BBQ sauce
1/4 cup apple juice
1 tblsp apple cider vinegar
2 tblsp maple syrup
1/4 tsp black pepper
Mix together the apple juice, apple cider vinegar, and maple syrup. Add to the BBQ sauce and then season with the black pepper. If the consistency of the sauce is too thick, add enough apple juice until you have the desired thickness.
Beef Bites Old Piedmont Style with Chocolate
Epcot Food and Wine Festival ‘03, Italy
Yield: 4 Servings
1.5 lb. beef tenderloin
1 pint red wine
3.5 oz. white onions
3 oz. dark chocolate, cut into chips
3 oz. butter
6 drams fresh thyme
8 whole cloves
black pepper to taste
1 dram cinnamon
1 bay leaf
salt to taste
1. Cut the beef into small bites and marinate it with wine, cloves, cinnamon, crushed black peppercorns and bay leaf. Put into a container and keep in fridge for 12 hours, stirring from time to time.
2. Clean and slice the onions, then sweat them in butter. Drain the meat from the marinade and add the meat to the stewed onion, cooking for a few minutes.
3. Add the marinade and the thyme (without its woody parts), and keep cooking on a low heat.
4. When the meat is cooked through, discard the bay leaf, add the chocolate and season with salt and pepper to taste.
Serve with hot yellow polenta or with boiled potatoes.
Beef Marinade
'Ohana Restaurant, Polynesian Resort
Yield: serves 8 persons
Beef Marinade
5 lbs. Beef (cut into 2-3 oz chunks)
1 cup canola oil
½ cup garlic (chopped)
¼ cup black pepper
1. Place beef in a mixing bowl
2. Add oil, garlic, and pepper to beef and mix well
3. Place in a container, label, date it and allow it to marinate for 24 hours
Roasted Shallot-Garlic Butter
½ cup unsalted butter
2.5 oz. shallots
2 oz. garlic
1 TSP Lemon Juice
1 TSP Granulated Sugar
TO TASTE Salt and Pepper
1. Roast shallots and garlic in separate pans until soft and golden brown. Puree the shallots and garlic together and let cool.
2. Let the butter sit out at room temperature until it softens.
3. Add all remaining ingredients. Whip until all ingredients are incorporated and butter is fully whipped.
Beef Panada
Epcot Food and Wine Festival, Chile & Argentina
10-ounces flank steak
4-ounces onion, diced
2(two) garlic cloves
1 tablespoon cornstarch
3-ounces anchovies
salt and pepper to taste
chili flakes to taste
6 pieces Puff Pastry Dough, cut into 3" squares
olive oil
Cut beef into a medium dice. Heat a medium saucepot over medium-high heat. Add olive oil to prevent sticking. Once oil is hot, add beef and cook for 5 minutes. Add onions and garlic, and continue cooking for 5 minutes. Cover with water and add anchovy's. Simmer for 6 hours or until meat falls apart.
Drain meat, reserve liquid. Puree meat in a food processor until smooth. Keep warm. Cut each piece of puff pastry dough from corner to corner to make triangles. Brush with olive oil, sprinkle tops with chili flakes.
Bake in a 350ºF oven between 2 baking pans until crisp.
Serve 2 tablespoons of beef puree on top of each piece of puff pastry. Add a small amount of reserved liquid.
Beef Roulade with Potato Auflauf
Epcot Food and Wine Festival, Germany
Yields 4 to 6 servings
Beef Roulade:
4 slices Top round beef (thinly sliced - 3 oz)
4 slices Smoked bacon (1/2 portion)
1 each Onion (yellow, thinly sliced rings)
2 TBSP Hot Mustard (German)
1 each Pickle (Gundelsheim style)
To taste Salt
To taste Black Pepper
3 TBSP Flour (all-purpose)
3 TBSP Butter (unsalted)
2 cups Beef jus
Potato Auflauf:
6 each Potato (bakers sliced 1/4" thick)
2 1/2 cups Munster cheese (shredded)
3 each Eggs (large)
6 ounces Milk (whole)
To taste White Pepper
Pinch Nutmeg
Garnish Thyme (fresh, sprig)
Beef Roulade -
Peel the onions and then slice into thin rings. Slice the pickle into four equal portions, lengthwise.
Place the top round slices on the cutting board, season with salt and black pepper. Spread the hot mustard on the sliced beef to cover the entire surface. Layer the sliced bacon on the beef diagonally on one end, then place the pickle and onion on top of the bacon. Begin rolling the beef over the pickle. Once the beef is over the pickle, tuck in the sides of the beef, and then continue to roll closed. Dust with flour and sauté with butter until all sides are browned. Place in a pan with the beef jus. Cover and place in a 350-degree oven for 30 - 40 minutes. Remove beef roulades, then ladle sauce over prepared roulades.
Potato Auflauf
Slice potatoes. Mix the eggs, milk and seasonings together. In a hotel pan, layer the potatoes, then cheese, potatoes, cheese and potatoes. Pour milk and egg mixture over the potatoes and cheese. Place the remaining shredded cheese over the top. Place in a 350-degree oven and bake for 35 - 45 minutes. Let cool. Cut into 1-ounce diamond shaped portions.
Beef Shawarmah
Epcot International Food and Wine Festival 1998, Eastern Mediterranean
Serves: 4 people
8 oz. Gyro meat, cooked
2 each Pita Bread, cut in half
Onion Marinade:
2 oz. Onion, diced
2 Tbsp. Lemon Juice
2 Tbsp. Olive Oil
1/4 tsp. Cumin
Dash of Salt
Mix marinade ingredients together and serve.
Beef Shish Kebab
The Restaurant Marrakesh, Epcot
24 Oz. beef tenderloin cut into one-inch cubes
1/2 Cup finely chopped onions
2 Tbsp. finely chopped parsley
2 Tbsp. finely chopped coriander
1 Tbsp. paprika
1/4 Cup olive oil
Salt and white pepper to taste
1 tsp. cumin
8 - 8"skewer sticks
Combine all ingredients and mix well. Put 4 oz. of beef on each skewer stick. Cook over a bed of hot coals or in the broiler for about 5 to 8 minutes.
Beef Stroganoff
Yacht Club Galley, Disney's Yacht Club Resort
Cabernet Reduction
2 tbsp olive oil
2 cloves garlic, minced
2 tbsp minced shallots
1 cup Cabernet Sauvignon
1/4 cup chopped celery
1/2 cup chopped onion
1/3 cup chopped carrot
2 tbsp tomato paste
4 cups beef broth
1 cup water
In a saucepan, heat the oil and sauté the garlic and shallots until tender. Add the Cabernet Sauvignon and reduce by half. Add the remaining ingredients and simmer for 15 to 20 minutes. Pour through a strainer and set aside.
Stroganoff:
1/4 cup butter
2 cups beef tips (such as sirloin, filet mignon, or rib eye)
2 cups fresh or canned button mushrooms, quartered
2 cups fresh, sliced shiitake mushrooms
2 cups fresh, sliced portobello mushrooms
4 tbsp minced garlic
2 cups red wine
2 cups Cabernet reduction (see above)
1/4 cup ketchup
1/2 cup sour cream
Salt and pepper to taste
2 cups cooked wide egg noodles
In a large saucepan, melt the butter and brown the beef. Add all the mushrooms and garlic. Sauté until mushrooms are tender. Deglaze with the red wine and reduce by three-quarters. Add the Cabernet reduction and reduce by half. Stir in the ketchup and sour cream. Season with salt and pepper. Spoon over the cooked noodles. Serves 4.
Beef Stroganoff
Epcot Food and Wine Festival, Russia & Eastern Europe
1 lb. beef stew meat
4 T. flour
4 T. ketchup
3/4 C. sour cream
2 C. beef broth
1 onion, chopped
1 T. prepared mustard
1 T. flour
1 T. butter
salt and pepper to taste
1 lb. egg noodles, uncooked
Pound meat slightly. Season with salt and pepper and roll lightly in flour. Saute onions in butter. When onions are brown, add the beef and saute until light brown. Pour the beef broth over the beef and stew on low heat for 15-20 minutes. Add sour cream, ketchup and prepared mustard. Season with salt and pepper.
Cook noodles, following package directions. Drain. Serve stroganoff over the hot noodles.
Beef Tenderloin with Chilean Salsa and Roasted Potatoes
Epcot's Food & Wine Festival, Chile
4 tbsp. Canola Oil
4 each Beef Tenderloin, 2 oz. slices
2 tbsp. salt
1 tbsp. pepper
1/2 cup Chilean Salsa (Recipe to follow)
2 each Roasted Potatoes, medium size, red skin
Heat oil in saute pan. Saute beef tenderloin in the pan for 2 minutes on each side. Serve with roast potatoes and Chilean Salsa.
Chilean Salsa
2 each whole tomatoes, diced
12 cloves minced garlic
2 each Jalapeno pepper, minced
1 tbsp. sea salt
1 each onion, diced
1/2 tbsp. Balsamic Vinegar
1/2 bunch Cilantro, chopped
1/2 cup olive oil
Dice tomatoes and onion. Mince the garlic and the jalapeno peppers. Combine with remaining ingredients in a mixing bowl and mix well.
Roasted Potatoes
8 each Red Bliss Potatoes
3 tbsp. Olive Oil
1/4 tbsp. Italian Seasoning
To taste Salt and Pepper
Cut potatoes in half and place in a bowl. Toss all of the ingredients together. Place the potatoes on a sheet tray lined with parchment paper. Bake at 350 degrees F in an oven for 30 minutes.
Beef Teriyaki
Kona Café, Polynesian Resort
Yield: sauce will serve 6 to 8 persons
Beef Teriyaki - Sauce
1 cup low-sodium soy sauce
1 ounce sugar
1/4 cup Sake
1/4 cup Mirin
1/2 teaspoon minced garlic
1/2 teaspoon minced ginger
1/4 cup diced green onion
1/2 cup pineapple juice
1/2 cup cornstarch and water
In a saucepan, bring all ingredients, except the cornstarch to a boil. Bring to a boil and reduce to a simmer, then stir in the cornstarch and water mixture. Cook for an additional 10 minutes. Strain the sauce through a colander. 10 ounce sirloin strip was grilled with the sauce and served with veggies and mashed potatoes.
Vegetable Medley
2 zucchini, julienne
2 yellow squash, julienne
2 red pepper, julienne
1 red onion, julienne
1 carrot, cut in half, then on a bias
1 tablespoon sesame oil
1 tablespoon salt
1 teaspoon pepper
1 teaspoon sesame seeds
Heat sesame oil in a saucepan. Add vegetables to the pan and cook until soft. Add salt and pepper while cooking. Garnish with sesame seeds.
Mashed Potatoes
10 pounds Red Bliss potatoes, skin on
1 pound unsalted butter
1 pound sour cream
1/4 cup salt
1 tablespoon pepper
Boil the potatoes until tender. Mix all ingredients except potatoes in a mixer. Add the potatoes and mix well.
Berbere Braised Lamb Shank
from Jiko, Animal Kingdom Lodge (from Cooking with Mickey and the Disney Chefs)
6 Servings
For the marinade:
1/4 cup fresh ginger, peeled and finely chopped
2 tablespoons finely chopped garlic
1/4 cup finely chopped cilantro
2 tablespoons seeded and finely chopped fine jalapeno pepper
1/4 cup canola oil
2 tablespoons tomato paste
2 tablespoons red wine vinegar
1/2 teaspoon ground cumin
1/4 teaspoon ground cardamom
1/8 teaspoon ground allspice
1/8 teaspoon kosher or coarse salt
Pinch fresh ground pepper
For the lamb:
1/4 cup olive oil
6 lamb shanks (3/4 to 1 pound each)
1 tsp. kosher salt
1/2 tsp. freshly ground pepper
1/2 Spanish onion, chopped
6 plum tomatoes, quartered
8 garlic cloves, halved
1 tablespoon flour
4 cups water
Make the marinade: In a blender or food processor, combine ginger, garlic, cilantro, and jalapeno pepper and pulse, while adding the canola oil. Add the tomato paste, then slowly add the red wine vinegar while pulsing. Add the spices and adjust the seasoning to taste. Set aside.
Preheat the oven to 350 degrees. In a saute pan, heat the olive oil over medium-high heat until smoky. Season the lamb shanks with the salt and pepper. Working in batches, sear the lamb shanks in the hot oil until they are browned all over. Remove to a large roasting pan and set aside. Reduce heat to low and add the onions, tomatoes, and garlic to the pan juices. Cover and cook for 8 to 10 minutes, stirring occasionally, until the onions are translucent. Add the flour, mix well, and cook 1 more minute. Add 4 cups of water and bring to a quick boil.
Meanwhile, baste the seared lamb shanks with the marinade. Pour the tomato mixture and the remaining marinade over the shanks and add enough additional water to cover 3/4 of the shanks. Cover the pan with foil. Bake for 1 hour, remove the foil. Bake for 1 hour, remove the foil, and put the pan back in the oven for another 30 min. Remove pan from oven, remove shanks from liquid (set liquid aside), and keep warm until ready to serve.
Make a Berbere sauce by taking the pan juices and solids and blending in a blender or food processor until smooth. When ready to serve, place a hot lamb shank on the plate and pour the Berbere marinade over the shank with some extra sauce on the plate.
The marinade can be made up to a week in advance and kept refrigerated; the lamb shanks can be cooked the day before, cooled, and refrigerated overnight.
This is served with the Toasted Couscous with Spinach Leaves.
Boiled Irish Bacon with Colcannon Potatoes
Epcot Food and Wine Festival, Ireland
Yields 4 to 6 servings
24 oz Smoked ham hock or pork collar
2 quarts Water
Bring water to boil. Add pork simmer for one hour or until tender. Serve with colcannon potatoes.
Colcannon Potatoes
1 medium Head cabbage, quartered and core removed
2 lb Potatoes, scrubbed and sliced with skins left on
2 medium Leeks, thoroughly washed and sliced
1 cup Milk
1/2 tsp Mace
1/2 tsp Salt
1/2 tsp Pepper
2 Garlic cloves
8 TBSP Unsalted butter
Bring a pot of salted water to a boil and boil the cabbage until tender, about 12-15 minutes. Drain off the water and chop the cabbage. Set aside.
Bring another pot of water to a boil and boil the potatoes until tender. Drain off the water and set aside.
Put the leeks in a saucepan, cover with the milk, bring close to boiling and then turn down to a simmer until tender. Set aside.
Add the mace, salt and pepper, and garlic to the pot with the potatoes and mash well with a hand masher. Now add the leeks and their milk and mix in with the potatoes, taking care not to break down the leeks too much. Add a little more milk if necessary to make it smooth. Now mash in the cabbage and lastly the butter. The texture that you want to achieve is smooth-buttery-potato with interesting pieces of leek and cabbage well distributed in it.
Transfer the whole mixture to an ovenproof dish, make a pattern on the surface and place under the broiler to brown.
Bongo's Picadillo
Bongo's Cuban Café, Downtown Disney
Serves 6
1 tablespoon vegetable oil
1 medium onion -- peeled and chopped
1 large green pepper -- cored, seeded and chopped
3 cloves garlic -- peeled and minced
1 pound extra lean ground beef
1/4 cup tomato sauce
1/4 cup Green Olives Stuffed With Pimentos
1/4 cup raisins
1 tablespoon Capers
1/2 cup cooking sherry
1 tsp salt
fresh ground pepper to taste
In a hot pot saute chopped onion and green peppers in oil until soft on medium heat. Add remainder of ingredients and simmer for 25 minutes, stirring frequently.
Per Serving: 261 Calories; 15g Fat (57.5% calories from fat); Dietary Fiber; 52mg
Bongo's Ropa Vieja
from Bongo's Cuban Café, Downtown Disney
2 tablespoons olive oil
1 onion, julienned
1 green pepper, julienned
1 red pepper, julienned
1 1/2 pounds sliced flank steak
1 ripe tomato
1 bay leaf
1 teaspoon ground cumin
1 teaspoon garlic powder
1 tablespoon 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.
Bourbon Beef Tenderloin with Micro Greens
Recipe courtesy Disney's Contemporary Resort, 2007
Yield: 10 portions
1 pound beef tenderloin
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 pint bourbon
1/4 cup veal glace
1 cup micro greens
Cut beef into 1-inch diameter medallions, 1/4-inch thick, rub with olive oil and season with kosher salt and ground black pepper.
Simmer bourbon until reduced by 3/4. Add veal glace. Adjust seasoning with salt and pepper. Remove from heat and chill.
Sear beef medallions until rare. Chill. Garnish with bourbon reduction and micro greens.
Braised Beef Tips
50's Prime Time Café, Disney-MGM
2 oz. Olive oil
6 lb. Beef tips
1 large onion, small diced
1/4 cup chopped Italian parsley
1 tsp. Minced garlic
2 bay leaves
1 cup dry red wine
2 1/2 cups beef stock, (canned okay)
2 lb. Chopped plum tomatoes
To taste, kosher salt
To taste, ground black pepper
4 tsp. Fresh chopped rosemary
Heat oil in heavy dutch oven over high heat. Add enough beef just to cover bottom of the pan and brown about 5 minutes. Remove beef with slotted spoon and place in bowl, repeat with remaining beef in same size batches. Reduce heat to medium and add onion and parsley. Cook until golden brown stirring
frequently. Add garlic and bay leaves, return beef and stir to coat with ingredients. Add wine and bring to boil, scraping up any browned pieces.
Simmer about 10-15 minutes. Add beef stock and simmer 10 more minutes. Add tomatoes and rosemary. Reduce heat to low, cover and cook until tender, stirring occasionally, about 1-1/2 hours. Season with salt and pepper to taste at the end.
Good recipe – copy is in Cooking with Mickey Vol. II
Braised Veal Shank with Orzo Pasta, Toasted Sesame Seeds and a Soy Sauce Glaze
Cítricos, Grand Floridian Resort, Chef Roland Muller
Makes 2 Servings
2 each - 24 ounce Veal Hind Shank, trussed and marinated - See Method
8 ounce Orzo Pasta, blanched
2 tablespoons Black Sesame Seeds, toasted
2 each Green onions Tempura, See Method
2 each Rosemary Sprigs
Veal Shank Marinade
2 tablespoons Black sesame Seeds, toasted
1 cup Rice Wine Vinegar
1.2 cup Soy sauce
1 tablespoon Chili Flakes, crushed
2 each green Onions, chopped
4 ounces carrots, diced
4 ounces celery, diced
2 cups Dry White Wine
4 ounces Fennel, diced
1 ounce fresh Cilantro, chopped
3 ounces Sesame Seed Oil
Marinade Preparation
Combine all ingredients in a large mixing bowl. Place the trussed veal shanks in a small upright container and pour the marinade over the top to cover. Allow to marinate for 72 hours (three days).
Cooking Method
Remove the shanks from the marinade. In a large sauce pot, heat 1 tablespoon of olive oil and sear all sides of the shanks to a deep golden brown. Add the marinade to cover the shanks 3/4 of the way and bring to a simmer. Cover the pot with a lid or foil. Place the pot in a 300f. oven and allow to cook for four to six hours or until tender. Upon completion of cooking, remove the shank from the liquid and keep warm. Place the marinade in a small sauce pot on the stove over medium heat and bring to a simmer. Reduce to sauce consistency. Adjust the seasoning as needed.
* Do not over reduce the sauce as it will become salty due to the soy sauce content.
Tempura Batter
4 ounces All Purpose Flour
2 tablespoons Corn Starch
2 tablespoons Baking Powder
1 teaspoon Sesame Oil
1 ounce Lime Juice, fresh squeezed
1 pinch Cayenne Pepper
Salt to taste
Tempura Method
Combine all dry ingredients and mix well. Incorporate the oil and lime juice. Adjust the consistency with water. Immerse the green onions into the batter to thoroughly coat. Deep fry the onions at 350f. until golden brown. Reserve warm.
Presentation
In a medium sauté pan, heat two tablespoons whole butter until it is lightly brown. Add the toasted sesame seeds and orzo. Toss until hot and adjust the seasoning as needed. Place the orzo in the center of the dish. Place the veal shank on the bed of orzo and ladle the sauce over the top to glaze.
Garnish the dish with the Tempura onion and rosemary sprig.
Cabernet Blackberry Braised Prime Beef Short Ribs
Napa Rose Restaurant Disney's Grand Californian, Chef Andrew Sutton (Source is California Country TV Website)
6 servings
6 prime short ribs (each bone-in short rib should weigh about 16 oz.)
1 bottle Cabernet Sauvignon
1 can frozen blackberries with juice (thawed)
1 large diced onion
2 carrots, coarsely sliced
1 fennel bulb, sliced
1/2 bunch fresh thyme stems
5 sage leaves
3 TB kosher or course salt
2 TB Coarse ground black pepper (2 tsp in Cooking with Mickey 2004)
4 Cups veal demi-glace
2 Cups chicken stock
1/4 C neutral cooking oil (1/2 cup olive oil in CWM)
Season short ribs with salt and pepper 2 hours before you sear them. Keep them cold in the refrigerator. Heat olive oil in a large, deep, frying pan, over medium-high heat. Brown the seasoned short ribs on all sides; set aside.
Add the onion, carrots, fennel, thyme, and sage to the browning pan. Reduce heat to medium and slowly brown all the vegetables, stirring occasionally. Once all vegetables are evenly browned, add wine and simmer the liquid and vegetables until the liquid is reduced by 75% to 80%. Transfer wine, vegetables and beef short ribs to a slow cooker/crock pot or sauce pan. Add demi-glace, chicken stock and thawed blackberries to the ribs and wine. There should be enough liquid to cover the ribs completely by at least 2 inches.If you need more, add a little water. Bring to a boil, cover and reduce to a slow simmer. Continue simmering the short ribs for 2 ½-3 hours or until tender. Allow ribs to cool in the liquid at room temperature for up to 1 hour. Remove ribs from liquid and remove the bones from the short ribs. Reduce the liquid to sauce consistency (and coats back of spoon), add salt and pepper to taste. Strain liquid and pour over the short ribs on a serving platter.
Serve with Grilled-Corn Potato Salad (See Salads).
Notes: Chef's Notes: Short Ribs are a great cut of meat but get nice 2 inch thick prime short ribs if you can. It is worth the extra money. As for Wine pairing this is a great dish it would work well with, Zinfandel, Cabernet Sauvignon, Pinot Noir or Syrah. Almost any good red wine with medium low tannin and good fruit characteristics. This Recipe works best made a day ahead.
Cajun Meatloaf
House of Blues, Downtown Disney West Side
This restaurant version makes 9 – 9x5 inch meatloaves. The scaled down version for 1 - 9X5” meatloaf is on the right side.
12 oz. unsalted butter (1.3 ounces)
6 oz. green onions (thinly sliced) (2 Tbsp)
2 lbs. onions (1/4" chopped) (3.5 ounces or ½ small)
20 oz. celery (1/4" chopped) (2 ¼ ounces)
20 oz. bell peppers (1/4" chopped) (2 ¼ ounces)
4 Tbsp. minced garlic (1 ½ tsp.)
3 cups ketchup (1/3 cup)
3 cups heavy cream (1/3 cup)
9 lbs. ground beef (1 pound)
3 lbs. ground pork (1/3 pound)
12 eggs beaten (1 large egg)
6 cups fresh bread crumbs (3/4 cup)
4 tbsp. crystal hot sauce (1/2 TBSP)
3 oz. Worchester sauce (1 tsp.)
12 oz. unsalted butter (1.3 ounces)
6 oz. green onions (thinly sliced) (2 Tbsp)
2 lbs. onions (1/4" chopped) (3.5 ounces or ½ small)
20 oz. celery (1/4" chopped) (2 ¼ ounces)
20 oz. bell peppers (1/4" chopped) (2 ¼ ounces)
4 Tbsp. minced garlic (1 ½ tsp.)
2 Tbsp. salt (1/2 tsp.)
2 tsp. cayenne (1/8 tsp)
2 tsp. black pepper (1/8 tsp)
Melt butter in large skillet. Sauté all vegetables in the melted butter at medium heat until tender. Stir in cream and ketchup. Cook 5 minutes. Let cool completely. Mix all ingredients in Hobart (stand mixer) with paddle for 10 minutes at speed two. Divide into 4 inch pans lined with parchment paper, 5 lb. 12 oz. per pan, 1/3 inch high. Cook at 325 degrees for two hours, internal temperature at 160 degrees. Let set at room temperature for approximately 10 minutes then drain grease. Let stand longer (approximately two hours) and then drain remaining grease.
Note: Very good tasting meatloaf. Can be served with gravy. ½ the recipe made 2 loaves and a 15 X 5” pan.
CajunStyle Prime Rib
Blue Bayou Restaurant , Disneyland
Makes 4 servings (about 9 oz per serving)
1 Tblsp Salt
1 Tblsp White Pepper
1 Tblsp Granulated Garlic
1 1/2 tsp. Ground Red Pepper
1 tsp. Ground Fennel Seed
1 Tblsp Ground Black Pepper
1 Prime Rib, 4 ribs in thickness of
1. Mix all spices and rub prime rib on all sides, let rest overnight in refrigerator.
2. Preheat oven to 350 degrees. Place Prime rib fat side up on a rack in an open roasting pan.
3. Roast for about 1 1/2 hours for medium rare or until thermometer reads an internal temperature of 130 degrees. Let rest 15 minutes before slicing.
Served au jus at Blue Bayou Restaurant with creamy horseradish sauce, this popular prime rib is accompanied by potatoes, fresh sautéed vegetables and a southern-style popover.
Note: Though no alcohol is served in the Disneyland Park, the chef recommends a flavor-packed Cabernet Sauvignon.
Canton Beef
from Nine Dragons Restaurant, Epcot
Yield: 4 servings.
8 ounces beef flank steak
1 green pepper
1 red pepper
1 small onion
1 cup cooking oil
Marinade:
4 tablespoons water
1/4 teaspoon salt
1/4 teaspoon chicken base
1/4 teaspoon sugar
1 egg white
1 teaspoon cornstarch
Sauce:
1 tablespoon soy sauce
1 teaspoon oyster sauce
1 teaspoon wine
1 teaspoon chicken stock
1/2 teaspoon chicken base
1/2 teaspoon sugar
Pinch of white pepper
1 teaspoon cornstarch
1/4 teaspoon sesame oil
Slice beef flank steak. Combine marinade ingredients. Marinate beef in a bowl for at least 30 minutes. Cut peppers and onion into bite-size pieces. Set aside.
Mix the sauce ingredients in a bowl and set aside.
Place approximately 1 cup of cooking oil in a heated wok or fry pan and heat oil to medium heat. Place marinated beef in heated oil and cook until almost done. Drain beef into a strainer. Set aside.
Leave about a teaspoon of oil in the wok. Place it back on the stove. Stir-fry onion and peppers for 30 seconds. Pour sauce mixture over onions and green peppers. Stir occasionally with a spatula.
When sauce mixture begins to darken in color, place beef back into the wok and stir-fry swiftly. The dish is done when the peppers have softened. Serve hot with steamed white rice.
Cape Malay Lamb Curry
Tusker House Restaurant, Disney's Animal Kingdom Theme Park (also in Delicious Disney)
Serves 4 - 6
2 pounds lamb, shoulder or leg meat
Coarse salt and freshly ground pepper, to taste
2 tablespoons vegetable oil
2 large onions, diced
2 green chilies, seeded and finely sliced
1 teaspoon crushed garlic
1 teaspoon crushed fresh ginger
1 to 4 tablespoons Madras Curry powder
1 tablespoon flour
3 to 4 large vine ripened tomatoes, chopped
3 tablespoons cream of coconut
1 cup chicken stock
1 tablespoon fresh chopped cilantro
1. Trim fat from lamb and cut into 1-inch cubes. Season with salt and pepper.
2. Heat oil in a large skillet over medium-high heat. Add lamb and sear until browned, stirring often. Remove lamb.
3. Add onions and cook until lightly browned and tender. Add chilies, garlic, and ginger; cook 2 minutes. Add curry powder and cook 1 minute.
4. Whisk in the flour and stir over low heat until flour is cooked and the mixture has thickened slightly. Stir in tomatoes, cream of coconut, and chicken stock; return lamb to the pan. If too thick, stir in more chicken stock.
5. Cover and simmer for 45 to 50 minutes, or until the lamb is tender. Stir occasionally to avoid burning.
6. Taste and adjust seasonings. To serve, garnish with cilantro and serve with rice pilaf or couscous.
Cooks Note: curry powder is actually a blend of up to 20 spices, herbs, and seeds. Commercial curry powder comes into basic styles - standard, and the hotter Madras. Curry powder should be stored no longer than two months in an airtight container.
Charred Sirloin with Asparagus and Red Pepper and Gorgonzola Polenta
Mama Melrose - Disney-MGM Studios
6 oz beef filet steak
1/8 tsp fresh ground black pepper
4 oz grilled asparagus
1-1/2 tsp white wine
1/2 tsp garlic, minced
2 tbsp red wine reduction sauce
1/8 tsp Kosher salt
1/8 tsp Porcini mushroom powder
3 oz Red Pepper and Gorgonzola Polenta Cake
1 tsp olive oil
1 tbsp gorgonzola butter
Season the filet with salt and pepper and Porcini powder. While the filet is cooking, grill the asparagus with a olive oil, white wine, salt and pepper. Also take your polenta cake and cook it on the griddle with a little garlic oil. Place the asparagus in the center of the plate, top with polenta cake, filet and gorgonzola butter. Finish with red wine sauce drizzle around plate.
Roasted Red Pepper and Gorgonzola Polenta
1/2 cup cornmeal
1-1/2 cup milk
1/2 tsp garlic, minced
1/4 cup Gorgonzola cheese, crumbled
Pinch fresh ground black pepper
1 cup heavy cream
1/4 cup sweet onions, small diced
1/4 cup roasted red peppers, diced
1/4 oz Kosher salt
In a pot heat the olive oil. Add garlic, sweet onions and salt and pepper. Sauté until onions are golden brown, then add the roasted red peppers. Cook about 2-4 minutes. Add all the liquid and bring to a simmer. Slowly add your cornmeal, stir until thickened, then add the gorgonzola crumbs.
Take two half-sheet pans, line with parchment paper and pan spray. Pour the polenta onto the sheet pans and spread out evenly. Cut into cakes and grill as directed above.
Coach Schula's Favorite Steak
Shula's Steak House Orlando at the Walt Disney World Dolphin Hotel
2 (24-ounce) certified Angus porterhouse steaks
2 tablespoons seasoning salt, recipe follows
2 tablespoons sweet butter, melted
2 sprigs watercress
Preheat a charcoal grill. Let steak sit at room temperature for 15 minutes. Season both sides of the
steak generously with the seasoning salt. Cook steak on the grill to desired temperature. Remove from the grill and brush with sweet butter. Garnish with watercress.
Seasoning Salt:
3 tablespoons kosher salt
1 teaspoon white pepper
1 teaspoon sweet paprika
3/4 teaspoon granulated garlic
1/2 teaspoon dried thyme
Combine all ingredients.
Colonial style Venison Medallions With Roasted Cocotte Potatoes
Disney Magic, Disney Cruise lines
Serves 10 Pax
2 lb Venison medallions
1 ea Cabbage "wedges 1" thick
4 ea Baking Potato turned
2 ea Pear wedges
Shredded carrot
6 oz Red Currant jelly
12 oz Sour cream
1 qt Veal jus
60 ml Port wine
4 oz Juniper berries
4 oz shallots chopped
thyme chopped
0.25 qt Heavy Cream
0.25 qt Sour Cream
Blanch the cabbage and grill and keep warm. Blanch the potato and toss with a little veal jus and chopped parsley. Blanch the pear and scoop the center. Whisk the sour cream with red currant jelly
Melt the butter; saute the shallots and add the port wine and berries. Add the veal jus and reduce to glaze consistency. Add heavy cream and sour cream.
Cornbeef Bobotie
from Boma, Animal Kingdom Lodge
Yield: 8 servings
2 pounds Corn beef, ground/chopped fine
1 pound Potatoes, shredded
1 each Onion, diced
8 each Eggs
2 Tbsp Garlic chopped
1 cup Milk
2 Tbsp Oil
2 Tbsp Curry Powder
Dash Salt and Pepper
Make a custard mix of the eggs and milk. Set aside. In the pan, heat oil. Add garlic and cook for 2 minutes. Add potato and curry powder. Cook for another 2 minutes. Add corn beef, stir well, and continue cooking for another 2 minutes. Place the ingredients in a small casserole dish. Top with the custard and bake in the oven at 325° until golden brown.
Corned Beef with Wilted Cabbage and Blue Cheese
Epcot Food and Wine Festival '04, Ireland
Yield: 6 servings
1 1/2 pounds corned beef brisket
1 bay leaf
1 onion, peeled
1 carrot, peeled
6 slices of smoked bacon, coarsely chopped
1 medium onion, thinly sliced
3 cups green cabbage, shredded
1 cup red cabbage, shredded
1 TB malt vinegar
salt and fresh ground pepper to taste
3/4 cup blue cheese, crumbled
1. Place the corned beef in a large pan and cover with water. Bring the liquid to a boil, add the bay leaf, first onion, carrot and salt to taste. Reduce the heat and simmer for
1 1/2 to 2 hours or until the meat is tender.
2. In medium frying pan, cook the baon until crisp.
3. Add sliced onion and saute with bacon until translucent. Add both cabbages and the vinegar and cook until the cabbage is wilted, about 5 minutes.
4. To serve, transfer the cabbage to a large serving platter. Drain the corned beef and slice the meat to desired thickness. Garnish with the blue cheese.
Cured Pork Loin
from Boma, Animal Kingdom Lodge
Yield: 8 servings
3 1/3 pounds pork loin
¼ pound kosher salt
¼ pound sugar
½ pound brown sugar
2 T. minced herb (thyme or rosemary), chopped fine
2 T. ginger, fresh and chopped
2 T. cinnamon
ground black pepper to taste
Method:
In a small bowl, mix all the ingredients except the pork. Rub the mixture into the pork and let marinate overnight. Cook in the oven at 350ºF for one hour or until done. Or use Grill or Rotisserie.
Note: Make a different variation by adding different spices.
Review: Pork tastes excellent – tender and full of flavor with this rub.
Dijon Cider Glaze for Smoked Ham
Liberty Tree Tavern, Magic Kingdom
1 cup Dijon Mustard
½ cup Apple Cider
½ cup Apple Cider Vinegar
1 cup Brown Sugar
Combine all ingredients and whisk until smooth. Use as a baste for a whole or sliced ham, smoked pork loin or smoked pork chops, using approximately ½ cup of glaze for each pound of meat. Baste the meat about 15 minutes before cooking is done, and cover meat with aluminum foil to prevent glaze from browning.
Dijon Rubbed Beef Tenderloin
Disney Cruise Line
1 each whole beef tender loin trimmed & tied
salt & pepper
1 tsp finely minced garlic
4 Tbsp. Dijon mustard
6 sprigs fresh thyme picked
6 Tbsp. olive oil
In a bowl mix the mustard, olive oil and thyme picked from the stem and the garlic add the olive oil and mix well.
Lay the beef tenderloin out on a baking tray and rub the meat well with the salt & pepper mix .
Brush the marinade (Dijon mix) over the tenderloin covering all the surface area of the meat. Roast in the oven until required temperature is required IE. rare, medium rare, or well done.
May 08 - Basic but good recipe. This made a lot of marinade for a medium-sized roast but it wasn't overpowering.
Durban-style Flank Steak and Marinade
Boma, Animal Kingdom Lodge (Cooking with Mickey and the Disney Chefs, 2004)
Yield 1 1/4 quarts
1/2 cup Worcestershire sauce
1/2 cup low-sodium soy sauce
1/2 cup balsamic vinegar
1/2 cup malt vinegar
1/2 cup safflower oil
1/4 cup peeled and minced fresh gingerroot
1/4 cup minced garlic
1/4 cup sugar
4 tablespoons ground cardamom
3 tablespoons ground coriander
3 tablespoons ground turmeric
3 tablespoons dried thyme
3 tablespoons crushed red pepper
1 flank steak (3 - 5 pounds)
In a large bowl, mix Worcestershire, soy sauce, balsamic vinegar, malt vinegar, and safflower oil. Whisk in ginger, garlic, sugar, cardamom, coriander, turmeric, thyme, and red pepper. Add flank steak and marinade for 24 hours.
Over medium-high heat (preferably an open fire for the best flavor), sear the flank steak until the meat easy releases from the grill or pan. Turn and sear the other side. Cook for 10 - 12 minutes, or until desired doneness. Remove from heat and let stand for 5 minutes. Slice thinly across grain of meat and serve.
Cooks Note: marinade can be made up to 3 days in advance and stored in the refrigerator. The grill needs to be red-hot - you should hear the steak sizzle when it hits the grill.
Filet Mignon
Le Cellier, Canada, Epcot
Filet Mignon
7 ounces beef tenderloin
2 ounces maple bbq glaze
¼ ounces Arugula
¼ ounces extra-virgin olive oil
To taste salt
To taste pepper
BBQ Sauce
1/4 cup canola oil
1 cup yellow onion, medium dice
1/3 cup sliced shallots
1 tablespoon mince garlic
¾ cup cider vinegar
2 cups maple syrup
1 ½ quarts Bull's Eye BBQ Sauce
2 ounces butter
1 sprig of rosemary
1 sprig of thyme
In a medium sauce pan, placed over medium high heat, add the canola oil. Sauté the onion, shallots and garlic until it starts to brown and get caramelized. Be careful not to burn. Add the maple syrup, BBQ sauce and whole butter. Wrap the rosemary and thyme in cheesecloth and place in the pan. Mix very well and allow to simmer for 1 hour. Remove from heat and pull out the sachet. Squeeze the herbs with tongs to extract the flavor. Mix the sauce until it is as smooth as possible. Adjust the seasoning and cool. Store in airtight container. Dip the beef tenderloin in the olive oil. Grill the beef tenderloin to your liking. Place 2 ounces of BBQ sauce on top. Salt and pepper to taste.
Filet Mignon with Maytag Blue Cheese Mashed Potatoes and Sauté Spinach w/olive oil & garlic
Olivia’s, Port Orleans Resort
11 servings
Mashed Potatoes
6 pounds red potatoes
1 1/2 quarts milk
4 Tblsp Kosher salt
6 oz butter
1 tsp black pepper
9 pounds potatoes
Add blue cheese to taste
Sorry no instructions, make as one would make mash potatoes using the above ingredients; this is printed from their batch recipes and yields 15 pounds and 11 servings.
There are no instructions for the spinach, cook as normal.
Sauté olive oil and garlic in sauté pan. When spinach is done and drained add to pan with oil and garlic and mix. Garlic - adjust to your taste, and add salt to the spinach.
Bourbon Sauce: this is used over the filet. Again this is a batch recipe that makes a gallon (10 servings)
4 1/8 oz onion diced medium
1/3 oz garlic minced
7 1/2 oz bourbon (Jack Daniels)
1 1/4 quarts veal stock
3/4 oz clarified butter
Kosher salt to taste
black pepper to taste
In a large pot heat the butter and caramelize onions, once the onions are caramelized add the garlic. Add the bourbon and reduce till almost dry. Add the veal stock, bring to a boil and then reduce to a simmer. Reduce by 2/3's and season to taste.
The presentation. According to the poster the mashed potatoes were on the bottom, the filet was placed on top w/the bourbon sauce lightly poured over them. The Spinach was to the side.
Filet of Chateaubriand
Club 33, Disneyland
Yield: 2 servings
1 pound beef tenderloin
2 Yukon Gold potatoes, peeled and quartered
1/2 cup heavy cream, warmed
Coarse salt and freshly ground black pepper, to taste
1/2 cup assorted wild mushrooms
2 tablespoons butter
1 cup fresh green beans
1/4 cup chopped Roma tomatoes
1 teaspoon chopped fresh marjoram
2 tablespoons olive oil
Merlot Demi-Glacé (Recipe below)
Preheat the oven to 350°F. Trim the meat of all visible fat. Save trimmings for the sauce preparation. Place potatoes into pot of cold, salted water. Bring to boil and cook until potatoes are fork-tender; drain, leaving potatoes in pot to steam off excess moisture. Use a fork to smash the potatoes while adding warm cream, salt, and pepper.
In a separate pan, sauté mushrooms and 1 tablespoon of butter, and mix in with mashed potatoes. Cook green beans in salted, boiling water for 3 minutes, then cool under running water. Pat dry. Sauté briefly in remaining tablespoon of butter with tomatoes and freshly chopped marjoram.
Season tenderloin with salt and pepper and brush with olive oil. Sear outside of meat on a hot grill or in a hot sauté pan. Remove the meat from sauté pan or grill and roast in oven for 20 to 25 minutes or until the internal temperature reads 130°F.
To serve, carve tenderloin into slices and place on bed of mushrooms and mashed potatoes. Drizzle with Merlot Demi-Glacé. Garnish with hot sautéed vegetables.
Merlot Demi-Glacé
Yield: 2 servings
3 tablespoons chopped shallots
1 sprig fresh thyme
1 tablespoon olive oil
1/2 cup Merlot wine
3 cups beef stock
Beef trimmings (cut from tenderloin)
In a 1 quart saucepan over medium heat, cook chopped shallots and thyme and olive oil, 4 minutes, until shallots are clear but not browned. Add Merlot and simmer, 6 to 8 minutes, until liquid is reduced to a thick sauce. In the same pot, add beef stock and beef trimmings and simmer for 35 to 45 minutes, until sauce coats the back of a spoon. Strain through a fine sieve and season with salt and pepper.
Cooks Note: if you don't want to make the demi-glacé from scratch, it can be purchased and many specialty food stores.
Filetto al Salsa di Gorgonzola
From the kitchens of the Walt Disney World Swan and Dolphin Resort (2007)
Serves 1
Ingredients for Filetto al Salsa:
1 Each 9 Oz. Beef Tenderloin
3 Whole Shallots
2 Tbsp. Olive Oil
Ingredients for Gorgonzola Sauce:
2 Tbsp. Butter
1 Small Shallot, finely diced
Fresh Thyme (for seasoning)
1 Fl. Oz. Cream
1 Container Gorgonzola Cheese (1 Oz. if using American Gorgonzola or 3 Oz. if using imported Italian Gorgonzola)
Method of Preparation for Filetto al Salsa:
Pre-heat the oven to 300°. Roast the 3 whole shallots in a small pan with 2 tablespoons of oil in the oven at 300° for 2 hours. Brush the beef tenderloin with olive oil and grill to perfection.
Method of Preparation for Gorgonzola Sauce:
In a pan, sauté the finely-diced shallots in 2 tablespoons butter and fresh thyme. Add the cream and the gorgonzola cheese. Stir frequently, until the cheese is completely melted and blended with the cream.
Presentation:
On a plate, place the beef in the center. Pour the sauce over the beef. Place the shallots on top of the sauce. Serve with mashed potatoes and sautéed broccoli or any other vegetable of your choice.
Flank Steak Marinades
Note: flank steak is not the best steak for the barbecue. Round steak, rump roast or sirloin tip roast will be cheaper, more tender and tastier than flank. Flank was a throw-away part until fajitas came along. Be sure to pick a steak that's nice and red, with very little fat. This is a naturally low-fat cut of meat, but you should choose one with as little fat as possible. If you do plan to barbecue it, combine your marinade ingredients in a large resealable plastic bag. Add steak to bag and reseal – marinate at least 8 hours or overnight. Remove steak from bag and pat dry.
Place marinade in a saucepan. Bring to a boil over moderate heat and reduce to a simmer for 15 minute.
Strain if desired, or serve chunky-style.
Preheat grill to 350 degrees (moderate high heat).
Spray steak with nonstick cooking spray.
Grill steak about 6 to 7 minutes on each side for medium-rare. Transfer steak to a plate and let rest 5 minutes before carving.
Cut steak across the grain into thin slices.
Flank Steak Marinade
from Boma, Animal Kingdom Lodge
Yield: 10 servings (1 ¼ quarts)
¼ quart Ginger
¼ quart Garlic
¼ quart Sugar
1/8 cup Cardamom, ground
¼ cup Coriander, ground
1/8 cup Turmeric, ground
¼ cup Thyme
1/8 cup Crushed pepper
¼ cup Worcestershire sauce
1/8 gallon Soy sauce, low sodium
Mix all ingredients in a large bowl. Add flank steak and marinate for 24 hours.
Flank Steak Marinade (Version 2)
Boma, Animal Kingdom Lodge
Yield: 4 1/2 cups
1/4 cup Ginger
1/4 cup Garlic
1/4 cup Sugar
1 Tbsp Cardamom, ground
2 Tbsp Coriander, ground
1 Tbsp Turmeric, ground
2 Tbsp Thyme
1 Tbsp Crushed Pepper
1 cup Worcestershire Sauce
1 cup Soy Sauce, low sodium
1/4 cup Balsamic Vinegar
1/2 cup Malt Vinegar
1/4 cup Safflower Oil
1/2 cup Olive Oil
1 Flank Steak
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: Dec. ’07 This marinade can be made up to three days in advance and stored in a refrigerator. I marinated the steak for 48 hours and it was very tender and good.
Flank Steak Marinade
Garden Grill Restaurant, The Land Epcot
NOTE: Yield: 1 Gallon -- You may want to scale this recipe down for household use.
12 ounces red wine vinegar
6 ounces liquid smoke
1 quart soy sauce
9 ounces molasses
1 quart water
9 ounces BBQ sauce
6 ounces Worcestershire Sauce
9 ounces corn oil
½ ounce ground ginger
5 ounces Dijon mustard
2½ ounces chopped garlic
10 ounces brown sugar
Mix all ingredients together adding the brown sugar last. Place the flank steak in the marinade for 24 hours. Then grill until medium rare and slice against the grain.
Steak Seasoning
12 ounces Kosher salt
3 ounces black pepper, ground
10 ounces onion power
10 ounces granulated garlic
10 ounces paprika
4 ounces grounded turmeric
Mix all ingredients together well. Store in sealed container. Season steak liberally and grill.
March 08 – Made only the marinade for a normal steak and made about 1/10. That was OK for 2 steaks. This had a rather sweet taste and though it was a good marinade I wouldn’t give it raves. If you like a sweeter marinade it’s very good.
Flank Steak Marinade
from Liberty Tree Tavern, Magic Kingdom
Yield - serves 6
4 teaspoons salt
2 teaspoons black pepper
2 tablespoons curry powder
2 teaspoons cumin
2 tablespoons rosemary, fresh, chopped
4 teaspoons paprika
2 teaspoons coriander
2 tablespoons granulated garlic
2 teaspoons oregano, dried
Combine all ingredients then store in a sealed container.
Rub steak with marinade and let sit in cooler for at least one hour. Steak can marinate for 24 hours in advance.
Roast steak off in 350' oven for about 15 minutes.
Steak will be cooked medium.
Grilled Pork Chops with Shiitake Mushrooms and Port Wine Sauce
Yachtsman Steakhouse, Yacht & Beach Club Resort (Chef Roger Hill)
Four 3/4 in. thick center cut or loin park chops (about 10 oz each)
1 tsp. each salt and pepper
1 Tbs. butter
12 oz shiitake mushrooms sliced
2 bags (I0 oz each) fresh spinach
Port Wine Sauce
1 tsp. plus I Tbs. cold butter
1/4 cup minced sweet onion
1/2 cup each balsamic vinegar and port wine
1. Heat barbecue grill, ridged grill pan or broiler. Season chops with 114 tsp. each of the salt and pepper.
2. Grill or broil chops, 10 to 15 minutes, turning over once, until barely pink when cut near the bone.
3. While chops cook, heat butter in a late skillet over medium high heat. Add mushrooms and sauté about 5 minutes. Add spinach, a handful or two at a time, and stir just until wilted. Season with remaining 3/4 tsp. each salt and pepper. Set aside until chops are done.
4. Port Wine Sauce: Melt the I tsp. butter in a medium saucepan. Add onion and sauté until translucent. Add vinegar and simmer until syrupy, about 6 minutes. Add wine and simmer until reduced by about half. Remove from heat; swirl in remaining I Tbs. butter. Pour into a sauce boat.
Grilled Pork Tenderloin
from California Grill, Contemporary Resort – Signature Dish (from Cooking with Mickey 2004)
4 servings
6 tablespoons olive oil
20 fresh sage leaves with stems
½ teaspoon salt, or to taste
¼ teaspoon freshly ground pepper, or to taste
1 1/2 pound pork tenderloin, trimmed (You will need one-half pound of fresh, not previously frozen, tenderloins per person or 7 oz. cooked). Recipe book calls for 1 lb.
½ cup Mustard Butter (see recipe)
Garlic and Herb Polenta (4 ounces per person)(see recipe)
1 cup Balsamic Mushroom Glaze ( 2 oz. mushrooms and 1 oz glaze)(see recipe)
In a 10-inch skillet, heat 4 Tbsp. olive oil over medium-high heat until hot but not smoking. Add 5 of the sage leaves and turn quickly, cooking for only 10 seconds; immediately, with a slotted spoon, transfer the sage leaves to paper towels to drain. Repeat with the remaining sage leaves. Set aside at room temperature until ready to serve.
On a plate, stir together the remaining 2 tablespoons of the olive oil, the salt, and the pepper. Completely coat the pork tenderloin with the olive oil mixture.
Preheat an empty 10-inch cast-iron skillet over medium-high heat until very hot. Add the pork and sear, turning with tongs to brown all sides. Reduce the heat to medium and cook, turning frequently and basting occasionally with the Mustard Butter, for about 15 minutes, or just until the pork is cooked through. Set the pork aside, covered, on a cutting board, for 5 minutes to let the juices settle.
To serve, arrange the Garlic and Herb Polenta on 4 warm serving plates. Cut the pork loin crosswise into 20 thick slices and arrange 5 slices on each serving of polenta. Ladle the Balsamic Mushroom Glaze over the pork and top each serving with 5 leaves of fried sage.
Note: To make this entrée less complicated, omit one of the accessory dishes. You could serve the pork tenderloin with just the polenta or just the mushroom glaze. And you can make the sauces and Mustard Butter ahead of time. Mustard Butter are also makes an instant seasoned sauce for any grilled meat, fish, or poultry. Roll it into a log in a sheet of wax paper, freeze, and then cut into thin slices to top hot, grilled food. The pork and polenta are best complemented by a big, satisfying, full, red wine.
Mustard Butter for Pork (1/2 cup)
6 TBSP (1 stick?) of butter (room temperature)
2 tbsp. Dijon mustard
2 tbsp. whole grain mustard (such as Pommery)
2 tsp. lemon juice, freshly squeezed
1 tsp. of Worcestershire sauce
Kosher salt and fresh ground black pepper, to taste
Combine all ingredients with a fork until well blended. Set aside. Can cover and chill for up to 2 weeks.
Garlic and Herb Polenta
Yield – 3 cups (4 – 6 servings)
(For a low-fat alternative, try substituting water or yogurt for the milk and heavy cream.)
1 tablespoon olive oil
½ cup finely chopped onion
2 teaspoons Roasted Garlic puree (see recipe)
1¼ cups water
1¼ cups milk
1/3 cup heavy cream
½ cup yellow cornmeal
½ teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
2 tablespoons grated Asiago or Parmesan cheese
¼ cup crumbled soft mild goat cheese (such as Montrachet)
1 tablespoon minced fresh thyme leaves
1 tablespoon minced fresh sage leaves
1 tablespoon chopped flat-leaf parsley for garnish
Roasted Garlic Puree
1 tablespoon olive oil
1 whole garlic head
Preheat oven to 400°F.
Cut off the stem and top third of 1 whole garlic head.
Place the garlic on a sheet of heavy-duty aluminum foil and drizzle with 1 tablespoon olive oil.
Wrap the garlic with foil, seal the edges tightly, and roast for 1 hour.
Remove the package from the oven, open carefully, and let the garlic cool slightly.
Scrape or squeeze out the pulp from the garlic cloves. You should get about 2 tablespoons roasted garlic puree from 1 head of garlic.
Method of Preparation for Polenta
In a 3-quart saucepan, heat the olive oil over medium heat until hot but not smoking. Add the onions and cook, stirring, for 3 minutes, or until softened. Stir in the Roasted Garlic puree. Add the water, milk, and heavy cream and bring the mixture to a simmer over high heat.
Add the cornmeal in a slow steady stream, whisking constantly. Stir in the salt and pepper. Cook, stirring constantly, 15 to 20 minutes, or until thick and bubbling. Remove the saucepan from the heat and stir in the Asiago, goat cheese, thyme, and sage.
Assembly
Serve the polenta hot, garnished with the parsley.
Balsamic Mushroom Glaze
Yield: 1 cup
½ pound cremini mushrooms
1 tablespoon olive oil
½ teaspoon coarse salt, or to taste
⅛ teasppon freshly ground pepper, or to taste
1 cup Zinfandel Glaze (see recipe)
3 tablespoons balsamic vinegar
Preheat oven to 400°F.
In a medium bowl, toss the mushrooms with the olive oil, salt, and pepper. Spread the mushrooms in a single layer and roast, turning once, for 7 to 8 minutes, or until softened and browned.
In a 2-quart saucepan, bring the Zinfandel Glaze to a simmer over medium heat. Add the mushrooms and the balsamic vinegar and simmer for 10 minutes.
Strain the sauce through a fine sieve into a bowl. Brush onto meat or poultry while roasting or grilling. Store the sauce, covered and chilled, for up to 1 week.
Zinfandel Glaze
Yield: 1 cup
1 cup Zinfandel wine
1 red onion, finely chopped
2 cups chicken broth
2 cups finely chopped mushrooms
2 sprigs fresh thyme
½ teaspoon cracked whole black peppercorns
¼ cup meat trimmings
3 tablespoons all-purpose flour
In a 2-quart saucepan, cook the wine and the onion over high heat for about 4 to 5 minutes, or until the liquid is reduced by half.
Add the broth, mushrooms, thyme, and peppercorns and reduce the liquid to about 1¼ cups.
Meanwhile, in a 10-inch skillet, brown the meat trimmings over medium heat. Add the flour and cook, stirring, for about 3 minutes, or until lightly browned.
Slowly whisk in the reduced wine mixture; cook, stirring, for 2 to 3 minutes, or until the mixture boils and thickens.
Strain the sauce through a fine sieve into a clean 1-quart saucepan; discard the solids. Use immediately or store, covered and chilled, for up to 1 week.
Note: had this in Jan. ’08 and the meat is very tender. Sauces are good as well though it can look a little messy.
Grilled Pork Tenderloin with Pear & Red Grape Chutney
Epcot Food and Wine Festival, Yachtsman Steakhouse, (Chef Thad Patron)
2 lb pork tenderloin
2 qt. water
1/2 C. white sugar
1/2 C. Kosher salt
1/4 C. orange zest
2 T. black peppercorns, cracked
Pepper, to taste
Fresh thyme
To a large saucepan add water, sugar, salt, orange zest and peppercorns. Bring mixture to a boil to ensure that the sugar and salt have dissolved. When this has been accomplished, pull the solution off the stove and let cool to room temperature. Once the solution has cooled, place the pork tenderloins into a non-reactive container and pour the brining solution over them. Make sure to use a container that will allow the pork to be completely covered by the solution. Refrigerate. Allow four hours for pork to marinate before grilling.
Heat the grill. Drain pork tenderloins and season with pepper. Grill over medium high heat making sure to constantly turn the tenderloin so as to cook evenly on all sides. Cook to an internal temperature of 155 degrees F, which will leave you a light pink center. When the temperature is reached, place on a plate and let the meat "rest" for 5 minutes before slicing.
When ready to serve, slice the pork on a diagonal and place on your plate, top with the room temperature chutney. Garnish with a few fresh thyme sprigs if you like.
Pear and Red Grape Chutney
2 T. canola oil
1/2 C. red onion, cut into small dice
1 lb pears, cored and cut into small dice
1 T. fresh ginger, minced
1 1/2 T. ground cloves
1/2 C. orange juice
1/3 C. brown sugar
8 oz red seedless grapes, cut in half
1 T. freash thyme, chopped
1 1/2 T. corn starch, dissolved in 3 T. water
salt and pepper, to taste
In a large saucepan, heat up the oil. Saute the onions over medium high heat until they become translucent. Add in the pears, cloves and ginger. Cook the pears over medium heat taking care not to color the pears or onions. While the pears are still crisp, add in the orange juice and brown sugar. Cook until pears soften to fork tender. Add in the red grapes and stir until sugar dissolves. Add in the chopped thyme and corn starch mixture. Bring to a boil and then remove from heat. Place in a shallow dish and cool in the refrigerator. Serve at room temperature.
Guinness Stew
from Rose & Crown, Epcot (also in Delicious Disney)
2 pounds sirloin cubes
1 ounce olive oil
1 each dry bay leaf
8 ounces diced onions
4 ounces diced carrots
½ ounce chopped garlic
2 teaspoons fresh thyme
2 teaspoons fresh rosemary
¼ teaspoon red chili flakes
8 ounces Guinness stout
1 quart beef broth
Sear sirloin cubes in a large stock pot in a small amount of olive oil, add the bay leaf. Once the meat has a good sear on it (browned), add the onions and carrots. Cook until the onions are translucent. Add the garlic, thyme, rosemary, and chili flakes. Cook for one minute and add the Guinness. Allow the Guinness to simmer for five minutes, then add the beef broth.
Simmer for 30 minutes. Liquid should reduce by at least 1/3. Season with salt and pepper to your personal taste.
Cook’s note: To thicken stew if wanted, make a slurry of 1 ounce cornstarch and 2 ounces water and add to stew while at a simmer. This recipe is different than the one in the cookbook but was sent by WDW.
Island Barbecued Pork Ribs
Disney's Spirit of Aloha, Polynesian Resort
Yield: 4-6 servings
Select 2 each slabs of Raw Pork Spare Ribs (total – 4 lbs.)
Dry Seasoning
1 cup Kosher Salt
1 tsp Celery Salt
2 TBSP Mesquite Seasoning
1 TBSP Onion Powder
1 TBSP Garlic Powder
3 TBSP Sugar
1 tsp Ground Black Pepper
Sauce
1 cup Tomato paste
1 TBSP Corn Syrup
1 TBSP Molasses
1 TBSP Dijon Mustard
2 TBSP Honey
1 cup Pineapple Juice
2 TBSP Rice Wine Vinegar
1 tsp Granulated Garlic
1 TBSP Onion Powder
1 TBSP Caramel
1/4 Tsp Smoked Liquid
Barbecue Sauce Preparation
In a mixing bowl combine all ingredients and mix well. Keep refrigerated
Preparation
1. Mix all dry ingredients and season lightly the pork rib slabs on both sides; let marinate for 12 hours.
2. Cook the seasoned pork ribs at 325°F for 1 hour.
3. Cut slabs of ribs while hot into individual pieces (one bone each) and place in baking dish.
4. Heat the barbecue sauce to a simmer and pour over the entire pork ribs.
5. Cover the dish with aluminum foil and place it in a warm oven at 200° for 30-45 minutes.
Note: Feb. ’08. Made this for Matti's birthday dinner and the recipe got rave reviews. Double the recipe is and kept the ribs in the oven for at least 2 hours because they seemed raw after 1 hour. I would perhaps thicken the sauce a little bit more before pouring it on the ribs. Personally I'm not a huge fan of pineapple flavored sauce, but it was popular.
Jerked Pork with Spicy Pineapple Sauce
Epcot Food and Wine Festival, Floribbean
Serves 4
Pork Marinade:
1 lb. pork meat
4 tbsp. sour orange juice
1/2 tsp. chile habanero (chopped)
1/4 tsp. black pepper
1/2 tsp. brown sugar
2 tsp. Jerk Spice
1 tsp. Garlic, chopped
1 tbsp. vegetable oil
1/2 tsp. Salt
8 ea. wood skewers
1 each green or red bell pepper
1 each Spanish onion
1/2 ea. pineapple (fresh)
Method: In a mixing bowl, add all the ingredients and stir. Cut the pork meat into 1.2 inch pieces. Add the pork with all the ingredients, and place in the refrigerator for at least 2 hours. Cut the green or red pepper, onion, and pineapple in 1/2 inch pieces for each brochette. Assemble the brochettes: four pieces of pork, two pieces of onion, tow pieces of pineapple, and one piece of green or red bell pepper inserted on a wooden skewer.
Pineapple Sauce:
1 lb. Pineapple
2 ea. Chile guajillo
2 ea. chile ancho (dried poblanos)
1 tsp. garlic, chopped
1/2 cup white wine
1 cup brown sugar
1/2 tsp. allspice
1/3 cup flour
1/2 gallon water
1/3 cup vegetable oil
1 tsp. salt
Method: Remove stems and seeds from the peppers and place in medium size pot. Put 1/2 gallon of water, add the prunes and peppers, simmer for 15 minutes. Blend well with all the other ingredients. In a medium size skillet put 1/3 cup oil. When oil is hot, add flour and let the mixture simmer for 10 minutes.
Kevin’s Heavenly Ham (Oven Roasted Loin of Ham with an Irish Mist glaze with potato cakes and braised cabbage.)
Raglan Road Restaurant, Pleasure Island (Chef Kevin’s signature dish)
Servings: 4
Preparation Time: 50 minutes, plus 1 hour minimum chilling time for potato cakes
Cooking Time: 1 hour 50 minutes
For the bacon
900g bacon loin (Canadian Back Bacon)
2 1/2 tbsp whiskey, Irish Mist
5 tbsp Honey
100ml (3 ½ fluid oz) cider
12 whole Cloves
¼ stick (1 oz) butter
2 ½ Tbsp Olive Oil
8 small Savoy cabbage leaves, trimmed down into cups
For the Potato Cakes
1 lb Potatoes, well scrubbed
1 egg yolk
¼ cup plain flour, plus extra for dusting
Salt and freshly ground pepper
1. Place loin of bacon in a large saucepan and cover with cold water. Bring to the boil, then reduce the heat and simmer for 1 hour, until completely tender.
2. To make the potato cakes, cover the potatoes with cold water in a pan and add a pinch of salt. Bring to a boil, then simmer for about 15-20 minutes, until tender. Drain in a colander and leave to cool completely.
3. Peel away the skins and grate the potatoes into a bowl. Add the egg yolk and sprinkle in the flour. Season generously and mix until just combined. Divide the mixture into 4 and shape into patties using a 4 in. cooking ring or pastry cutting ring, using a little extra flour for dusting if necessary. Arrange on a flat plate, cover loosely with cling film and chill for at least 1 hour or up to 24 hours, to firm up.
4. Preheat the oven to 350 F. Place the Irish Mist into a saucepan with the honey and cider. Heat gently until the honey has melted and the mixture is smooth. Remove the loin of bacon from the water and leave until cool enough to handle then trim away the rind and excess fat. Slash the remaining thin layer of fat in a criss-cross pattern and stud with cloves.
5. Place the clove-studded bacon in a small roasting tin and brush all over with the Irish Mist glaze, pouring any remainder around the joint. Bake for 15-20 minutes until completely heated through and well glazed, basting occasionally.
6. Remove the bacon from the oven and leave to rest in a warm place for at least 10 minutes.
Meanwhile, heat the oil in a heavy-based frying pan. Add a knob of the butter and once it is foaming, add the potato cakes. Cook for 2-3 minutes on each side, until warmed through and golden brown. Blanch the cabbage cups in a pan of boiling salted water, until just tender but still holding their shape. Drain well and toss in the remaining knob of butter. Season to taste.
7. To serve - carve the bacon into slices. Place a potato cake on each of 4 warmed serving plates, and arrange the slices of meat on top. Add the Savoy cabbage cups, drizzle with any remaining glaze left in the tin and serve.
Cooks Note: Most bacon loin does not need to be soaked overnight but it's probably worth checking with your butcher. If the bacon is very salty there will be a white froth on top of the water when you boil it. In this case it is preferable to discard this water. It may be necessary to change the water several times depending on how salty the bacon is.
Review: Didn’t think the taste of the sauce was worth the cost of the Irish Mist as it’s very thin and soesn’t really add much flavour. The Canadian back bacon felt overcooked and I don’t think it needs to simmer an hour.
Kjottkaker
Akershus Royal Banquet Hall, Norway, Epcot
1 pound ground pork
1 pound ground beef
2 ounces minced shallots
2 ounces minced capers
5 ounces steamed beets
2 tablespoons Dijon mustard
to taste kosher salt
to taste pepper
olive oil
Steam beets just until knife tender, peel and small dice. Mince all vegetables and mix all ingredients together. Test a small amount for seasoning. Form 1 to 1 ½ ounce portion patties. Pan fry in olive oil to medium well.
Note: Canned beets can be used.
Lamb Chops with Asian Pear and Kiwi Salsa with Sweet Potato Purée
Epcot Food and Wine Festival 2004 - Chef Tony Marotta (currently of Spoodles) for the National Honey Board
Yield: 4 Servings
Sweet Potato Purée
4 lbs.sweet potatoes (about 5 medium)
¾ stick unsalted butter, softened
½ cup brown sugar
1-1/2 Tablespoons Southern Comfort
½ teaspoon freshly grated cinnamon
1 teaspoon kosher salt
Preheat oven to 400° degrees.
Line a baking sheet with foil or parchment.
Prick sweet potatoes in several places with a fork and bake on baking sheet in middle of oven until tender, 60-75 minutes.
When potatoes are just cool enough to handle, peel and put flesh in a stainless steel bowl.
Add butter and mix until just about smooth.
Add brown sugar, Southern Comfort, cinnamon, and kosher salt. Taste and adjust seasoning.
Cover tightly with foil to keep hot.
Lamb Chops
4 each rack of lamb (about 14 oz. each)
¼ cup extra virgin olive oil
2 Tablespoons sea salt (Fleur de Sel)
2 Tablespoons freshly ground black pepper
Preheat oven to 350° degrees.
Rub racks with olive oil; then sprinkle liberally with sea salt and black pepper.
In a hot sauté pan, sear all sides of the rack, browning evenly.
Place in the preheated oven for 20 minutes.
Remove racks from the oven and let rest for 10 minutes.
Then carve into either individual (8 1-inch thick) or double chops, depending on your taste.
Asian Pear and Kiwi Salsa
2 small Asian pears, cored, diced
3 large kiwis, peeled, diced
6 Tablespoons dried cranberries
1 shallot, minced
¼ cup chopped chives
1 Tablespoon sherry vinegar
2 Tablespoons fresh lemon juice
3 Tablespoons Orange Blossom Honey
2 Tablespoons chopped fresh mint
2 Tablespoons chopped fresh cilantro
1 Tablespoon chopped fresh basil
Kosher salt and freshly ground black pepper, to taste.
Combine pears, kiwis, cranberries, shallot, chives, sherry vinegar, and lemon juice in a medium bowl.
Add 2 tablespoons honey (hold 1 tablespoon in reserve), mint, cilantro, and basil.
Season to taste with kosher salt and black pepper. Let stand, tossing occasionally.
Preheat broiler.
Brush chops lightly on both sides with the remaining 1 tablespoon honey; sprinkle with salt and pepper.
Broil chops until cooked to desired doneness, about 5 minutes per side for medium-rare.
Transfer 2 1-inch thick lamb chops to each plate.
Spoon salsa alongside and serve.
Lamb Chops with Mango Chutney
Epcot Food and Wine Festival, New Zealand
4 – 6 servings
2 lamb racks, Frenched (New Zealand Pilot Brand) - 5 to 6 chops per rack
salt, to taste
1 TBSP Spice Blend (recipe follows)
1 cup Mango Relish (recipe follows)
2-3 TBSP Canola Oil
To Taste Salt & Pepper
Heat a large sauté pan over medium-high heat. Add oil. Season lamb rack with salt, pepper and spice mix. Place rack in pan, meat side down and cook until lamb is a golden brown. Turn lamb over and continue cooking until golden brown. Place lamb in a 350-degree oven in a baking dish with rack. Cook until medium-rare (or desired doneness). Remove lamb from oven and let sit for 5 minutes. Cut into individual chops and place on a plate. Ladle Mango Relish over top and serve.
Spice Mix
4 TBSP Ground Cinnamon
2 TSP Chili Powder
1 TSP Ground Nutmeg
¼ TSP Ground Ginger
¼ TSP Cayenne Pepper
¼ TSP Ground Coriander
¼ TSP Ground Cloves
Mix all ingredients in a small container. Cover. May be held for 6 months
Mango Relish
2 Ripe Mangos- small dice
1 Green Bell Pepper- small dice
1 Red Bell Pepper- small dice
1 Small Red Onion- small dice
2 TBSP Canola Oil
2 TSP Fresh Ginger-minced
1 TBSP Sherry Vinegar
1 TBSP Fresh mint-chopped
To Taste Salt & Pepper
Mix all ingredients together in a bowl. Serve immediately. Recipe can be made 24 hours in advance.
Lamb Chop with Rocket Pesto and Autumn Vegetable Chutney
Epcot Food and Wine Festival, New Zealand
8 oz lamb chop or lamb sirloin
1/2 C. Autumn Vegetable Chutney
4 T. Rocket Pesto
salt and pepper to taste
Season lamb with salt and pepper. Sear lamb until cooked to desired doneness. Remove lamb from pan and top with pesto and chutney.
Autumn Vegetable Chutney
1 each red and green pepper, small dice
1/2 Spanish onion, small dice
1 C. Roma tomatoes, small dice
1/4 C. leek, small dice
2 T. white balsamic vinegar
1 T. olive oil
1 T. fresh mint, finely chopped
1/2 T. fresh ginger, chopped fine
1/2 t. ground coriander
1/2 t. ground cumin
Kosher salt and black pepper to taste
Combine all ingredients (except mint) and mix well. Allow mixture to marinate for at least 2 hours before serving. Prior to serving add finely chopped fresh mint to mixture and toss.
Rocket Pesto
38 Arugula leaves
6 garlic cloves
3/4 C. pine nuts, roasted
3/4 C. olive oil
1/4 C. grated parmesan cheese
6 basil leaves
1/4 t. Kosher salt
1/4 t. white pepper
Process all ingredients together in a food processor or blender and puree until smooth.
Lamb Couscous
The Restaurant Marrakesh, Epcot
Serves 10
3 - 1/2 lb lamb
1 lb onion
2 oz olive oil
2 tbsp salt
1 tbsp white pepper
1/2 tsp saffron
1/2 tsp yellow food coloring
Assorted Vegetables:
2 lb carrots
1 lb turnips
1 lb cabbage
1 lb zucchini
1 lb eggplant
1 lb tomatoes
3 oz chickpeas (garbanzo) pre cooked
1 oz raisins
To 2 gallons of boiling water in a large pot add lamb, onions, oil, salt, pepper, saffron and yellow food coloring. Cook for 1 hour.
Add vegetables and continue boiling for one-half hour, or as needed for vegetables to cook.
To cook couscous - follow instructions on box.
To serve: place couscous on plate and cover with vegetables, lamb and cooking liquid.
Lamb Kabsa with Rice
Epcot Food and Wine Festival, (Mediterranean)
Yields 4 to 6 servings
½ a stick Butter or Margarine
2 1/2 pounds Lamb (cut up)
1 each Large Onion (chopped)
5 each Garlic Cloves (minced)
1/4 cup Tomato Sauce or Puree
2 each Medium Tomatoes (chopped)
2 each Medium Carrots (chopped)
1 each Grated peel of an orange
3 each Whole cloves
1 each Salt
To Taste Freshly Ground Pepper
3 cups Water
1 cup Long Grain Rice
1/4 cup Raisins
Melt butter or margarine in a large skillet. Add lamb pieces, cook for five minutes and remove.
Add onion and Sauté until tender. Stir in tomato sauce or puree. Simmer over low heat 1 minute to blend flavors. Add tomatoes, carrots, orange peel, cloves, cinnamon stick, salt and pepper. Cook 1 minute. Add water. Return lamb pieces to skillet. Bring to a boil. Reduce heat and cover. Simmer over low heat 30 minutes. Stir rice into liquid between pieces of lamb. Or remove lamb, stir in rice, then return lamb pieces to skillet. Cover. Simmer 30 minutes longer or until rice is tender. Garnish with raisins and almonds.
Lamb Souvlaki
Epcot International Food and Wine Festival, Greece
¼ cup Dry Red Wine
¼ cup Olive Oil
3 tblsp. Fresh Lemon Juice
1 each Small Onion, grated
2 each Garlic Cloves, minced
1 tsp. Salt
1 tsp. Dried Oregano, crumbled
1/8 tsp. Dried Thyme, crumbled
1/8 tsp. Fresh Ground Black Pepper
2 lbs. Boneless Leg of Lamb
(cut into 1½ inch cubes)
2 each Green Peppers (cored, seeded,
and cut into 1½ inch dice)
1 each Medium Onion
(peeled and cut into six wedges)
Tzatziki Sauce (See Sauces)
Combine wine, oil, lemon juice, grated onion, salt, oregano, thyme, and pepper in large glass bowl. Add lamb and toss to coat completely. Cover and refrigerate at least 3 hours, turning lamb occasionaly.
Drain lamb, reserving marinade. Thread lamb cubes onto skewers, alternating with vegetables and leaving a small space between each ingredient. Brush vegetables with marinade.
Broil four to five inches from heat or grill over charcoal outdoors, turning skewers and basting frequently, until lamb is done (10 to 15 minutes). Serve with Tzatziki Sauce.
Lamb Stew, Ireland
Epcot F&W Fest cookbook
1/2 cup bacon, cut into 1/4 inch cubes
1 1/2 lbs lamb, cut into 2-inch cubes
1 med onion, thinly sliced
4 med carrots, cut in half
2 cups potatoes, 1/2 inch cubes
3/4 lb cabbage, coarsely chopped
1) In a med casserole over low heat cook the bacon until brown and crisp, about five minutes. With a slotted spoon transfer bacon to paper towels and set aside.
2) Brown lamb in bacon fat, about 5 - 7 minutes, season with salt and pepper. Add bacon, and cover with enough water to just cover the meat. Cover and bring to a boil. Reduce heat and simmer for one hour.
3) Add the onions and carrots. Simmer, covered, for 30 minutes.
4) Add the cabbage and potatoes, cook for another 30 minutes, or until meat is tender.
Cooks Note: Although, I have to tell you, I had hunted & hunted, then I found this recipe. I've made both & I found the second one, closer to what we had at the '06 Fest. The first line of the recipe is also pretty funny! I think the only differences in the two recipes are really the additions of the white wine & beef stock.
Irish Lamb Stew
If you do not like Lamb- use Lamb - (you might wish to add more carrots and garlic and pepper)
A traditional Meal- Just right for after a night out at the pubs-and it gets better as it gets older!
1/2 pound thickly sliced bacon, diced
6 pounds boneless LAMB shoulder cut into 2-inch pieces
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup all purpose flour
2 cloves garlic, peeled and finely chopped
1 Large Yellow Onion peeled and finely chopped
1/2 cup water 4 cups Beef Stock -canned or home-made
2 teaspoons sugar
4 cups carrots-cut into 1 inch pieces
2 large yellow onions peeled
Sliced 3 pounds potatoes peeled, quartered and cut into 1/2 inch pieces
1 teaspoon dried thyme,
whole 1 bay leaf
1 cup dry white wine
Garnish-chopped parsley
Saute bacon in large frying pan-reserve fat and bacon. Put lamb salt pepper and flour in large mixing bowl-toss to coat meat evenly Brown meat in frying pan with bacon fat. Put meat into 10 quart stove top casserole-leave 1/4 cup of fat in frying pan. Add the garlic and yellow onion and saute till onion begins to color. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to casserole with bacon pieces, beef stock and sugar. Cover and simmer for 1 1/2 hours or till tender. Add remaining ingredients to pot and simmer covered for 20 minutes until veg. is tender. Check for salt and pepper before serving-top with parsley garnish before serving.
Lamb Tagine
Restaurant Marrakesh, Epcot
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 (must be chick peas)
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.
Major Domo's Favorite Pie
from Cinderella's Royal Table, Magic Kingdom
Servings: 4
4 each Puff pastry shells, baked
1/2 batch Cabernet Sauce (below)
1/2 batch Red skinned mashed potatoes
1 1/2 pounds cooked shaved beef (we use prime rib, below)
1/2 batch Aioli (below)
1 1/2 pints Sautéed vegetables (we use red pepper, spinach, mushrooms and yellow squash)
Re-heat the shaved beef in the cabernet sauce.
Hollow out the middle of the puff pastry shells.
Fill shells with red skinned mashed, top with hot shaved beef.
Spoon the mixed vegetables on top of the beef.
Using a ketchup bottle filled with aioli, squirt a zig-zag pattern of aioli over the top of your creation.
Aioli - (serves 8)
4 each Garlic cloves, mashed
2 each Egg yolks
1/8 tsp Salt
1 cup Olive oil
1 tsp Vinegar
1 tsp Fresh Lemon Juice
Beat eggs until very thick and lemon colored. Beat in mashed garlic and salt. Beating constantly, add olive oil, VERY SLOWLY. After about half the oil has been added and the mixture is thickening, add vinegar, and lemon juice. The continue adding olive oil slowly, beating until the thick emulsion is formed.
Cabernet Sauce - Servings: 12
1 pint Cabernet Sauvignon
3 each Shallot, minced
1 quart Demi glace
2 tablespoons Sugar
2 tablespoons Cracked Black Pepper
2 tablespoons Heavy cream
1 tablespoon Butter
Saute shallots in butter, add cabernet and reduce by half.
Add demi-glace and reduce by a third.
Add sugar, black pepper, and heavy cream; strain and serve.
Red Skinned Mashed Potato - Servings: 12
4 1/8 pounds Red potatoes, washed
3 tablespoons Chives, cut into 2" pieces
1 cup Milk
1 cup Heavy cream
3 tablespoons Butter, cut in large chunks
1/2 teaspoon Granulated garlic
Salt and pepper
Place potatoes in a pot and cover with cold water. Boil potatoes until they are cooked thoroughly and mash. Add heavy cream, butter and milk and incorporate. Season, garnish with chives and serve.
Roasted Prime Rib
Servings: 8
Preparation time: 15 minutes
7 pounds Beef rib eye roast
3/4 cup Kosher salt
3/4 cup Black pepper, cracked
Combine salt and pepper; rub evenly over surface of beef rib roast. Place roast, fat side up, on rack in shallow roasting pan. Insert meat thermometer into thickest part of roast, not touching fat.
Do not add water. Do not cover.
Roast in 350 degrees F (moderate) oven to desired degree of doneness.
Allow 18 to 20 minutes per pound for rare; 20 to 22 minutes per pound for medium. Remove roast when meat thermometer registers 125 degrees F for rare; 135 degrees F for medium.
Cover roast with aluminum foil tent and allow to stand 15 to 20 minutes.
Marinated Pork Ribs
Epcot Food and Wine Festival
2 pounds Pork ribs
8 oz. Red wine
4 oz. Water
4 oz. Apricot marmalade
2 Bay leaves
1 oz. Thyme
Sauce For Ribs
3 oz. Vegetable oil
6 oz. All purpose flour
5 oz. Diced pears
5 oz. Diced peaches
2 oz. Chopped parsley
6 oz. Heavy cream
2 qts. Beef broth
3 oz. Toasted almonds
To Taste Salt and pepper
Combine all items for marinate and allow to sit for 24 hours with ribs completely covered by liquid. After 24 hours remove ribs and reserve liquid. Season ribs with salt and pepper and sear in vegetable oil until browned on both sides. Add flour and cook for 3-4 minutes. Add 2 quarts of beef broth and allow to simmer on low heat for approximately 1 hour or until ribs are tender. Remove ribs and add heavy cream, diced peaches and pears. Allow to simmer for 5 minutes and add parsley. Serve ribs with spätzle and garnish with toasted almonds.
Meatball Kebabs
Restaurant Marrakesh, Epcot
I lb lean ground beef or lamb
3/4 cup chicken broth
1/2 cup plain dry
bread crumbs
1/2 cup finely
chopped onion
1/3 cup each chopped cilantro and parsley
I Tbs. paprika
I tsp. each ground cumin, salt and pepper
1. Mix ingredients until very well blended. Form into 12 balls. Thread 3 on each of four 12 in. Iong skewers (see Tip).
2. Grill or broil 5 minutes per side or until cooked through and a thermometer inserted in centers registers 160'F.
Meat Bobotie
from Boma, Animal Kingdom Lodge
Yield: 10 servings
2 pounds Ground Lamb, Beef or a mixture of both
½ pounds Onion, large dice
1/8 cup Rice Wine Vinegar
1/16 loaf White Bread
1/16 gallon ( 1 cup) Cream
1/16 pound ( 8 ounces) Sugar (add more as needed)
¼ ounce Cinnamon (adjust as needed)
1/8 pound Almond or Pumpkin Seeds, sliced
1/16 pound ( 8 ounces) Seedless Raisins
1/16 pound ( 8 ounces) Golden Raisins
1/8 ounce Curry Powder (adjust as needed)
Topping
1/16 gallon (1 cup) Easy Eggs
1/16 gallon (1 cup) Heavy Cream/Milk
Heat oil and caramelize the onions. Reduce heat and add dry spices. Mix well. Deglaze with rice wine vinegar. Add meat and continue to cook until meat is cooked through.
When the meat is done, drain 90% of the grease off. Then tear the bread into small pieces and add it as well as the cream to the meat mixture.
Add the sugar and mix well. Add a little bit of water if the mix looks too dry. Then add the raisins and almonds. Re-season and cool.
In a small container, place the bobotie mixture and top with the egg custard mix. Bake in the oven at 325o until golden brown and cooked through.
Meatloaf
50's Prime Time Cafe , Disney-MGM Studios
1 pound veal, ground
pinch thyme, fresh or dried
pinch rosemary, fresh or dried
½ teaspoon black pepper
1 tsp salt
1 egg
¼ cup bread crumbs, fresh
¼ cup red bell peppers, finely diced
¼ cup green peppers, finely diced
¼ cup mushroom buttons, fresh, thinly sliced
Mushroom gravy (recipe below)
Preheat oven to 350 degrees. In large mixing bowl, add ground veal. Season with thyme, rosemary, salt, and pepper. If using fresh herbs, chop well before adding. Mix in remaining ingredients and blend well until well incorporated. Place mixture in a standard loaf pan lined with wax paper and sprayed with nonstick spray. Bake for approximately 25 minutes or until internal temperature reaches 160 degrees. Remove from oven and remove meatloaf from pan. Discard wax paper and any excess grease. Serve with mushroom gravy.
Mushroom Gravy
1 tbs butter
2 tbs spanish onion, diced
2 tsp garlic, finely diced
2 tbs shallots, finely diced
2/3 cup brown gravy
1 cup button mushrooms, sliced
1/3 cup heavy cream
black pepper
Heat butter in small saucepan. Add onion, garlic, shallots, and mushrooms. Saute until onions are tender about 5 minutes, add brown gravy and simmer for 5 more minutes. In a separate pan reduce heavy cream by half and add to gravy. Season with black pepper as needed.
Meatloaf
Whispering Canyon Cafe, Wilderness Lodge
Yield: 8 servings
2 tbsp Olive Oil
1 ½ Cups White Onions, finely chopped
1 ½ tsp Salt
½ Cup Red Bell Peppers, finely chopped (optional)
2 tsp Garlic, minced
1 tbsp Worcestershire Sauce
2 Cups Soft fresh Bread Crumbs
½ Cup Milk
2 large Eggs, lightly beaten
2 lbs Ground Beef (85% lean)
½ tsp ried Sage
1 tsp Dried Thyme
1 tsp Freshly ground Black Pepper
Pre-heat oven to 350° Fahrenheit. Combine all ingredients. Place in a baking pan. Bake at 350° Fahrenheit for about a half hour until done.
Mom's Meatloaf
50's Prime Time Cafe , Disney-MGM Studios
Yield 8 servings
2 lb ground beef
1 lb ground pork
4 large eggs, lightly beaten
1 cup seasoned bread crumbs
½ cup finely chopped onions
1/4 cup finely chopped green peppers
1/4 cup finely chopped red peppers
2 Tbsp Worcestershire sauce
½ tsp. Cracked black pepper, or to taste
½ tsp. Kosher salt, or to taste
½ cup Meatloaf Glaze (recipe below)
Preheat the oven to 350 F. Lightly oil 2 two 8 ½ inch loaf pans.
In a large bowl combine the beef, pork, eggs, bread crumbs, green and red bell peppers, 2 Tbsp Worcestershire sauce, onions and seasoning until just blended. Do not overmix.
Divide the meat mixture in half, shape into 2 loaves, and place in the prepared loaf pan. Bake at 350º F oven for 50 – 60” (internal temp 155º).
Brush meatloaf with meatloaf glaze. Bake another 10 minutes. Let meatloaf set 10 minutes, cut loaf and serve.
Meatloaf Glaze
½ cup ketchup
1 Tbsp brown sugar
1 Tsp Dijon mustard
½ Tsp Worcestershire sauce
Combine all ingredients until mixture is smooth.
Mongolian Ginger Beef
Epcot Catering for Disney’s Anniversary Blowout
6 servings - Prep Time: 30 minutes
Black Bean Garlic Sauce:
1/4 cup canola oil
1/4 cup fermented black beans rinsed and drained
2 tablespoons minced garlic
1 cup chicken broth
2 tablespoons soy sauce
1/4 cup rice wine
2 teaspoons sugar
1 tablespoon cornstarch
2 tablespoons water
Ginger Beef
1 cup soy sauce
1 tablespoon chopped fresh garlic
1/4 teaspoon sesame oil
1 teaspoon ground black pepper
2 pounds beef flank steak
1/2 cup julienne red peppers, about 3-inch long strips
1/2 cup julienne green peppers
1/2 cup julienne onions
1 cup broccoli florets, blanched
1 cup black bean garlic sauce
Green onions, for garnish
Steamed jasmine rice, for serving
For black bean sauce: Heat a wok or heavy skillet over medium-high heat. Add the oil, black beans and garlic. Stir-fry for 30 seconds. Add the chicken stock, soy sauce, rice wine, and sugar. Bring mixture to a boil stirring often. Mix cornstarch with water to create a slurry. Add to mixture and stir until sauce thickens. Note: Fermented black beans and rice wine are readily available in Asian markets.
For Mongolian Ginger Beef: Combine soy sauce, chopped garlic, sesame oil and black pepper in a large mixing bowl and whisk together. Slice flank steak on a bias, approximately 1/8-inch thick. Add to marinade, cover, and refrigerate for a minimum of 2 hours.
Lightly oil Mongolian grill or wok. Grill the beef for 2 minutes. Add the peppers, onions, and broccoli. Continue cooking for 1 to 2 minutes until beef is cooked throughout. Add sauce and toss with beef mixture. Coat well and remove from heat. Garnish beef with green onion straws and serve with steamed jasmine rice.
*doesn’t seem to have ginger in it.
New York Strip Steak Marinated in Bourbon with Mashed Potatoes
Yachtsman Steakhouse, Yacht Club
New York Strip Steaks
Bourbon Marinade
Jack Daniels Glaze
Mashed Potatoes
1. Place steaks in a baking pan.
2. Pour bourbon marinade over steaks, making sure they are totally covered. Let sit refrigerated at least 24 hours. Do not over marinate or meat will toughen.
3. Grill over indirect heat until done, brushing with Jack Daniels Glaze. The brown sugar and soy will cause charring over direct heat. Flip or turn meat for at least 2 minutes after placing on grill to reduce sticking and tearing of meat.
4. Served with mashed potatoes.
Bourbon Marinade (for 12 steaks)
¾ cup packed dark brown sugar
1 cup Jack Daniels
1 cup pineapple juice
2/3 cup soy sauce
4 cups water
1. Combine sugar and Jack Daniels, stirring until sugar is dissolved.
2. Add pineapple juice and stir.
3. Add soy sauce and stir. Add water.
Jack Daniels Glaze
8 oz. pineapple concentrate
6 oz. Jack Daniels
4 oz. dark brown sugar
8 oz. soy sauce
8 oz. water
Cornstarch slurry (cornstarch mixed with a little water)
Combine all, bring to a simmer. Add a cornstarch slurry and stir until desired thickness. Strain and hold to hot. Add a splash of Jack Daniels before serving.
Note: July 07 – The glaze is on the sweet side and I added chives for balance. Marinade and glaze are very good if you like a sweeter taste.
Osso Buco
Palio, Walt Disney World Swan 2001
Serves 6
¼ Cup Butter
2/3 Cup Carrots, Finely Chopped
1 Cup Onion, Finely Chopped
2/3 Cup Celery, Finely Chopped
½ Cup Olive Oil
1 Tsp. Finely Chopped Garlic
6 Pieces Veal Shank, 2" thick, (Center Cut Preferable)
¾ Cup All Purpose Flour
Salt & Pepper to Taste
1 Cup White Wine
1½ Cup Canned Beef Consommé, or Meat Broth
1 ½ Cup Canned Italian Whole Tomatoes, Chopped, With Juice
¼ Tsp. Dried Thyme
4 Fresh Basil Leaves
2 Bay Leaves
3 Sprigs Parsley
2 Strips Lemon Zest
1. Preheat oven to 350 degrees.
2. In a large dutch oven, melt butter over medium heat.
3. Add carrots, onion and celery and sautee until soft, set aside.
4. In a separate pan, heat the olive oil on medium high.
5. Season the veal shanks with salt & pepper; dredge them in flour, shaking off the excess and brown the veal in the oil.
6. Arrange the browned veal on top of the cooked vegetables in the dutch oven.
7. Pour off fat from the skillet where the veal was browned, scrape out any remaining crumbs and add white wine.
8. Add the meat broth to the wine and bring to a simmer.
9. Add the tomatoes, thyme, basil, bay leaf, parsley and lemon zest. Bring to a simmer.
10. Pour sauce over the veal shanks. (The broth should come to the top of the veal. If it does not, then add more meat broth or water.)
11. Place Dutch oven over high heat and bring the contents to a simmer.
12. Cover and place in oven for 2 hours, turning the Osso Buco once during the cook time. When done the veal should be fork tender and the sauce should be dense and creamy.
Oxtail Stew
from Boma, Animal Kingdom Lodge
Yield: 8 servings
4 pounds Beef oxtails
2 quarts Beef stock
3 each Carrot, diced
1 large Onion, diced
1 cup Corn kernels
1 each Red bell pepper, diced
½ pound Plantain
2 T. Red crushed pepper
1 each Jalapeno, sliced
¼ cup Sugar
½ cup Parsley, chopped
1 cup Soy sauce
1 T. Ginger, chopped fine
Roux (1 pound butter and 1 ½ pounds flour)
In heavy skillet, brown the oxtail. After it has caramelized, place the oxtail in the stockpot and add beef stock, red crushed pepper, sugar, and ginger Let simmer until the oxtail is ¾ done. (Skim all the excess fat.) Add the roux and cook until thicken. Add the red bell pepper, potato, onion, corn, and plantain.** Let cook until vegetables are done.
Add parsley and jalapeno last. Adjust seasoning.
** If you are using frozen plantain, add last when you are ready to serve.
Peppercorn Rubbed and Grilled Flatiron Steak
Epcot Catering for Disney’s Anniversary Blowout
Yield: 6 servings Prep Time: 10 minutes Inactive Prep Time: 4 hours 35 minutes
4 tablespoons cracked black pepper
1/8 teaspoon ground allspice
1/4 cup chopped green peppercorns
6 (4-ounce) flat iron steaks (this is aka as Top Blade Steak. The beef cut is actually a top blade steak derived from the tender top blade roast. The roast is separated into two pieces by cutting horizontally through the center to remove the heavy connective tissue. It’s a very tender, versatile and good. Flank steak can be used as a substitute)
Kosher salt
Chopped fresh rosemary leaves, for garnish (about 2 sprigs)
Mix black pepper and allspice together. Set aside. Rub the chopped green peppercorns into both sides of the steaks. Sprinkle the pepper and allspice mixture on both sides of the steaks, to taste. Put the steaks in the refrigerator for at least 4 hours. Remove from refrigerator and salt, to taste. Let stand for about 1/2 hour at room temperature before grilling. An oven broiler can also be used. Cook to desired doneness. Remove from heat and let stand for at least 5 minutes. Garnish with chopped rosemary and serve.
Note: Got 5* reviews online
Pepper Pot Pork
Boma, Animal Kingdom Lodge
Yield: 6 Entree servings
For the Sauce:
1 cup Canned or fresh Beef Stock
1 cup Canned or fresh Chicken Stock
1/4 cup Soy Sauce
Pinch of Cayenne Pepper (to taste)
1 tablespoon Sugar
1 julienne cut Green Bell Pepper
1/2 julienne cut Yellow Onion
1/4 teaspoon Ginger, ground
For the Pork Loin:
2 1/2 lb. Pork Loin, shoulder end
1 cup Soy Sauce
1 tablespoon Brown Sugar
1/2 teaspoon Kosher Salt
1/4 teaspoon Freshly ground black pepper
For the Pork
1. In a large sealable plastic bag, place the soy sauce, sugar, salt and pepper. Place the pork into the bag with the seasonings, close the bag and roll it around to evenly coat the pork loin. Marinate for 2-3 hours.
2. Remove the pork from the marinade, place in a roasting pan, and cook at 350 degrees for about 30 minutes (minimum of 145 degrees internal temperature).
3. Remove the pork from the oven, and let it rest for about 10 minutes. Slice the pork with a sharp knife into ¼ inch thick slices. Arrange on a serving platter.
For the Sauce
1. In medium saucepan, heat beef stock, chicken stock, ginger, soy sauce and sugar. Bring to a boil and lower heat to a simmer.
2. Mix cornstarch with a small amount of cold water until it is dissolved. Add to the stock mixture slowly while stirring with a wire whip. The sauce should thicken as you add the cornstarch. Add a little at a time, until the sauce is a medium thick consistency.
3. Add the peppers and onions, reduce heat and cook for about 5 minutes until the vegetables are tender, but not soft.
Assembly
1. Pour the sauce over the pork and serve immediately.
Serving suggestion: Cook some steamed rice, and place in the center of the platter, arrange the pork around the rice, and pour the sauce over the pork. Garnish with sliced green onions.
Pork Loin With XO Sauce
from Nine Dragons Restaurant at Epcot (Orlando Sentinel 2005) (also in Delicious Disney)
Yield: 4 servings
1 pound boneless pork loin, cut into thick slices
3 Tblsp vegetable oil
1 whole green onion, diced, for garnish
Steamed rice for serving
Marinade:
1/2 Tblsp each: salt and chicken base
1 Tblsp each: cooking wine, cornstarch and flour
1 egg
1 Tblsp sesame oil
White pepper to taste
XO sauce:
1/2 Tblsp each: light soy sauce, dark soy sauce and oyster sauce
*2 Tblsp XO Paste (seasoning paste sold in Asian grocery stores)
2 Tblsp oil
1 Tblsp chopped garlic
2 Tblsp cooking wine
1 Tblsp chicken base (flavoring paste sold in supermarkets)
1 Tblsp sugar
White pepper to taste
1 Tblsp sesame oil
3 Tblsp cornstarch
1/4 cup chicken broth
1. Mix all marinade ingredients together. Clean and pat the pork loin dry. Cut pork into thick slices. Marinate the pork in the marinade in a covered container for 30 minutes. Refrigerate.
2. For the XO sauce, mix light soy sauce, dark soy sauce, oyster sauce and XO paste. Set aside. Heat 2 tablespoons oil in saucepan. Stir-fry chopped garlic until golden. Stir in XO mixture, then cooking wine. Gradually stir in chicken base, sugar, pepper to taste and sesame oil. Dissolve 3 tablespoons cornstarch in 1/4 cup chicken broth. Once mixture begins to bubble, stir in cornstarch mixture to thicken. Keep warm.
3. Heat 3 tablespoons of vegetable oil in a frying pan. Sauté pork slices until cooked and golden brown. Plate pork slices in a stack on a serving plate. Pour thickened XO sauce over pork slices.
4. Garnish with green onions. Serve with steamed rice.
* XO sauce is a spicy liquid used in Asian cookery to enhance stir-fried meat, seafood, tofu and vegetable dishes.
Pork Rib Rub
Hoop Dee Doo Review, Fort Wilderness
Yield: 3 ½ cups—enough to season 8 racks of pork ribs
3 ¼ cups sugar
1 cup paprika
¼ cup salt
½ cup granulated onion powder
¼ cup dried marjoram
2 ½ tablespoons chili powder
2 ½ tablespoons black pepper
1 ½ tablespoons ground ginger
1 ½ tablespoons dried thyme
1 tablespoon granulated garlic powder
1 tablespoon cumin powder
1 ½ teaspoons cayenne pepper
1 ½ teaspoons dry mustard
1 ½ teaspoons cinnamon
¾ teaspoon celery salt
Mix all ingredients together well. Store in an airtight container. Keeps well for 6 weeks and can be used on chicken, smoked pork butts and to season grilled pork chops.
Note – very good online review
Pork Ribs
Boma - Flavors of Africa, Disney's Animal Kingdom Lodge
3 pounds Baby Back Ribs
1 quart White Vinegar
½ cup Fresh Ginger, chopped
3 tablespoons Kosher Salt
Favorite BBQ Sauce
In a large pan, add the first four ingredients to 1 gallon of water. Bring water to a boil. Reduce heat to a simmer, and let simmer for 45 minutes. Remove from the water and cool. Put on the grill and barbeque with your favorite BBQ sauce.
Pork Souvlaki with Tzatziki Sauce
Epcot Food and Wine Festival, Greece
1/2 lb lean pork
1/2 whole onion
1/2 whole green bell pepper
4 whole cherry tomatoes
1/2 whole orange, juiced
1 T. extra virgin olive oil
1/2 whole garlic clove, chopped
1/2 t. fresh thyme, chopped
1/2 t. coriander seed, crushed
salt and pepper to taste
8 bamboo skewers
shredded lettuce, orange slices, fresh thyme sprigs, pita bread
To make marinade, in a bowl mix together orange juice, oil, garlic, coriander seeds, salt and pepper.
Cut pork into 3/4 " cubes and add to marinade. Mix thoroughly, cover and refrigerate 2 hours.
Cut onion into quarters and separate the layers. Cut bell pepper into small squares, removing core and seeds.
Layer pork, onion, pepper and tomatoes onto 8 bamboo skewers. Preheat grill or broiler. Cook, turning occassionally 10 - 15 minutes or until pork is cooked through.
Serve on a bed of shredded lettuce, garnish with orange slices, fresh thyme and tzatziki sauce on side.
Tzatziki Sauce
(Herbed Yogurt and Cucumber)
2 cups Plain Yogurt
1 each Medium Cucumber
(peeled, seeded, and diced)
1 each Garlic Clove, minced
2-3 tsp. Fine Olive Oil
1 T. White Vinegar
1 T. Fresh Dill, finely chopped
1 tsp. Fresh Mint, finely chopped
Pinch of Salt
Combine all ingredients in a glass bowl and chill to allow flavors to penetrate the cucumber. Serve as a "dip", on lettuce leaves as a salad, or with fried zucchini, eggplant, or fish.
Pork Tamales
Chef Mickey's, Contemporary Resort
YIELD: Serves 6
4 pounds Pork Shoulder
6 cups Water
8 Tablespoons Chile Powder
1/8 teaspoon Oregano
1/4 teaspoon Cumin
2 teaspoon Garlic
1 teaspoon Salt
5 pounds Masa Harina
1 pounds Lard
Pork Broth
1 pk. Corn Husk
Boil meat in water until tender. Remove the meat from broth, saving broth for dough and chile. Using a fork, shred the meat and place into a pan. Add 1-1/2 cups of the broth, chili powder, oregano, cumin and garlic. Simmer for 20 minutes or until meat is tender.
Cream lard in a mixing bowl. Add masa flour and mix. Add enough of the broth to make the dough spreadable with a table knife.
Rinse the husks and soak in water until pliable. Spread the center portion of the husk with 2 Tbs. of masa. Top with chile meat mix. Vary both amounts to your taste. Fold the sides of husks toward the center, the bottom up and the top down. Tie each husk with a narrow corn husk strip.
Pour 2 in. of water into a large kettle and arrange the tamales on a rack above the water level. Steam the tamales for about 40 minutes.
Pork Tenderloin
50's Prime Time Café, MGM Studios
1 each, 8-10 oz cleaned pork tenderloin
2 oz apple and raisin chutney
4 oz mashed potatoes
1 oz Chipotle Barbecue Sauce (recipe below)
Grill pork on a med-high heat and baste with Chipotle Barbecue Sauce. Cook until internal temperature reaches 150°. Served with potatoes and warm chutney.
Chipotle Barbecue Sauce
10-7/8 oz barbecue sauce
1-1/8 oz chipotle chili, canned in adobo
Puree items together and chill.
Pork Tenderloin
Served at The Edmund's Family Low-Country Boil at Disney's Hilton Head Island Resort
1/2 cup apple cider vinegar
1 cup brown sugar
1 tbs. garlic powder
2 tsp. ground black pepper
2 tsp. seasoned salt
1/2 cup olive oil
2 tsp. Italian seasoning
2 lbs. pork tenderloin
Dissolve brown sugar in apple cider vinegar. Add spices and mix thoroughly.
Stir in oil, and pour mixture over tenderloin in a baking pan. Marinate the pork for at least 4 hours (24 hours is best).
Once marinated, either remove the pork from the pan and grill to desired temp. (150F recommended), or keep it in the pan and roast in oven, uncovered, at 350F for 25 minutes (or until meat reaches 150F).
While cooking the meat, reduce the excess marinade in a saucepan at a medium-low setting. The marinade will boil and then foam as it cooks. Stir often, and be careful to protect against any boil-over, Pour finished glaze over the sliced pork, or use it to accompany vegetables.
Pork Tenderloin with Cheese Grits and Apple Chutney
Epcot Food and Wine Festival 1996, United States
8 Servings
1 pound Pork tenderloin
2 tablespoons thyme, chopped
2 tablespoons rosemary, chopped
1/4 tablespoon black pepper
1/4 tablespoon salt
2 cups Grits
3 quarts Water
1 teaspoon Salt
1/4 teaspoon Pepper
1 pound White cheddar cheese
2 tablespoons Butter
2 large Apples, peeled, diced
2 tablespoons Currant jelly
1/2 teaspoon salt
1 1/2 tablespoon Red vinegar
1 teaspoon Fresh ginger, minced
1 pinch Cayenne pepper
1 cup Applesauce
one Lemon, juiced
2 Tbsp. brown sugar
In a mixing bowl, place thyme, black pepper, rosemary and 1/4 salt. Mix thoroughly and coat the tenderloin. In a preheated oven 325 F oven, cook the tenderloin for 25 to 30 minutes. To prepare the grits, put water, 1 teaspoon salt, pepper and butter in a saucepan. Bring to a boil. Slowly stir in grits. Reduce heat to medium and simmer 9 minutes while stirring in cheese. Cook for an additional 5 to 7 minutes. To prepare the chutney, add all remaining ingredients in a bowl, mix thoroughly and refrigerate. To serve, cut tenderloin in half and place one half of the tenderloin across the bottom of a plate. Place apple chutney to the upper left and grits to the upper right.
Pork Tourtiere Pie
Epcot's International Food and Wine Festival
Serves: 6
1½ pounds Ground Pork
3 tblsp. Vegetable Oil
1 Large Onion, chopped
2 Cloves of Garlic, minced
¼ tsp. Salt
¼ tsp. Black Pepper
2 each Celery stalks, chopped
2 each Carrots, chopped
1 each Potato, cooked and diced
Nutmeg, to taste
9 inch pie shell, with extra dough to cover top
1 each Egg
1 tblsp. Cornstarch
1¼ cup Beef Stock
In a large pan brown the meat in oil over high heat. Add the onion and garlic. Sauté until translucent. Add the celery and carrot. Season with salt, pepper and nutmeg. Add the beef stock, cover and simmer for 20 minutes. Dissolve the cornstarch in 1/3 cup cold water. Add the cornstarch mixture to the pan and mix until thick. Remove from pan, Refrigerate until cool. Add mixture to the pie shell. Cover with other piece of pie dough. Cut slits in top. Bake at 450° for 30 minutes.
Pot Roast, 50's Prime Time Cafe
Disney-MGM Studios
5 lb. top or bottom round roast
1 onion, diced
2 carrots, peeled and diced
2 cloves garlic, minced
1 stalk celery, diced
Salt and pepper to taste
7 1/2 c. beef bouillon
1/4 c. olive oil
1. Preheat oven to 350º. Heat the oil in a large pan over medium-high heat. Brown the meat on all sides and remove the meat to a roasting pan.
2. Sauté the cut vegetables until golden brown, and add to the roasting pan. Pour the beef bouillon into the pan to lift off all of the caramelized vegetables and beef. Pour liquid over the roast and cover. Cook 30-45 min. per pound.
3. Remove from oven and let rest for 15 minute. Serve with your favorite starch and enjoy.
Note: Have another version with 1 ½ cups dry red wine and 6 cups beef bouillon but this version is from All Ears Net.
Prime Rib Rub
from Boma, Animal Kingdom Lodge
Yield: 5/8 pound (for a single 4 pound roast use the numbers in brackets)
¼ pound Granulated Sugar (1 ounce)
1/8 pound Kosher Salt (1/2 ounce)
¼ ounce Dry Basil Leaves (1/8 tsp)
1/16 pound Paprika (¾ tsp.)
1/16 pound Mesquite Seasoning (¾ tsp.)
1/16 pound Black Pepper, ground (¾ tsp.)
1/16 pound Ground Garlic (¾ tsp.)
1/16 pound Ground Cumin (¾ tsp.)
1. Mix all ingredients in a bowl and coat prime rib one day in advance.
Note: the rub is also included the Sauces. Used Mrs. Dash Mesquite Grilling Mix and fresh crushed garlic. Tastes very good.
Prosciutto and Basil Wrapped Lamb Chops
Portobello Yacht Club Courtesy of Chef Tony Periquito, Executive Chef (2003)
Serves 2
1 Whole Rack of lamb
8 slices Prosciutto, thinly sliced
8 Basil leaves
Salt and pepper to taste
2 Tbl Olive oil
1 Tblsp Aged balsamic vinegar
Lentil ragout (See recipe)
Cut rack of lamb into single chops. Season with salt and pepper. Wrap each chop with basil leaf and prosciutto slice. Heat olive oil in a large sauté pan over medium heat. Add wrapped lamb chops and cook on both sides to the desired temperature, approximately 2 minutes on each side for medium rare. Place ragout on center of plate and position chops around with the bone up. Drizzle with aged balsamic vinegar.
Lentil Ragout
Serves 2-4
2 oz Onions, finely diced
2 oz Carrots, finely diced
1-1/2 Tblsp Extra virgin olive oil
1 tsp. Rosemary, chopped fresh
6 oz Lentils
3 1/2 cups Water
Salt and black pepper, to taste
Heat olive oil in a small saucepan on medium heat. Add onions, carrots and rosemary. Cook on medium heat until onions become translucent. Add lentils and water and cook for approximately 20 minutes or until lentils are tender. Season with salt and pepper to taste.
Rack of Lamb
Palo, DCL
300g Lamb
40g Dijon mustard
40g Bread crumbs
1 baby carrot
1 baby yellow squash
1 baby zuchini
1 potato, skin on
1 onion
30g fresh chopped parsley
5cl olive oil
10 cherry tomatoes
10cl brown stock
3cl chianti
10g butter
Sear the lamb on the grill. Baste the lamb with the pommery mustard and then coat with the bread crumbs. Cook in the oven. Blanch the veg in salted water until al dente. Reheat in a pan with butter, olive oil and seasoning. Sprinkle with fresh parsley when on plate.
For the sauce
Reduce red wine and balasmic vinegar to a glaze, add the brown stock and reduce to a nice consistency.Cut the fennel into 6 even sized pieces.
Lightly brown on flat top, place in pan, cover with lamb jus and braise until tender.
Lyonnaise Potato
Cut potato into 1/4 inch cubes and steam, sautee onion and season with salt and pepper. Add 1/4 cup of demi glace and reduce.
Rack of Lamb, Gyro Flavor
From the kitchens of the Walt Disney World Swan and Dolphin Resort
Serves: 4
Ingredients for Lamb:
1 Each Lamb Rack (cut into chops)
Pinch Rosemary
Pinch Oregano
1/4 Cup Olive Oil
Ingredients for Lamb Confit:
7 Oz. Lamb Shoulder
1 Each Shallot (chopped)
2 Garlic Cloves
10.5 Oz. Duck Fat
17.6 Oz. Lamb Stock
4 Romaine Lettuce Heads
5 Each Garlic Elephant Cloves
Pita Bread
Ingredients for Sauce:
Pinch Oregano
Pinch Thyme
Pinch Marjoram
3.5 Oz. White Wine Vinegar
1/2 Tsp. Xanthan Gum
1 Red Onion (Small)
4 Each Tomato
1 Tsp. Extra Virgin Olive Oil
Ingredients for Tzatziki:
1.8 Oz. Yogurt
1 Each Cucumber (seeded and diced)
1 Each Garlic Clove (chopped)
Pinch Mint (chopped)
Lemon Juice To Taste
Salt To Taste
Black Pepper To Taste
Method of Preparation:
Marinate the lamb chops with rosemary, oregano and olive oil for 2 hours. Preheat oven to 350°. Pan sear the lamb chops and finish in oven for approximately 15-20 minutes to desired doneness. Keep oven on. Sauté chopped shallots and garlic in duck fat. Add salt and black pepper. Place lamb shoulder in the duck fat and cover with plastic wrap and foil. Place in 250° oven and leave for at least 3 hours or until meat is very tender. Reduce lamb stock until thickened. Break the cooked lamb shoulder into small pieces and add into reduced stock. Season to taste.
Blend the oregano, thyme, marjoram, white wine vinegar, sautéed red onion and tomato, then add xanthan gum. Remove seeds from cucumber and dice small. Add yogurt to taste. After 10 minutes, squeeze out excess water and mix extra virgin olive oil, garlic, mint and lemon juice. Season to taste. Cut romaine leaf lengthwise into quarters. Sprinkle with salt and pepper and frill slightly. Leave to cool and drizzle with lemon juice. Cut pita bread into quarters. Sauté with brown butter. Slice elephant garlic very thin with mandolin. Boil in milk then strain (do this 3 times). Dry well and pan fry in 1" olive oil, until golden brown and crispy.
Presentation: Serve immediately.
Rack of Lamb with Porcini Duxelle and Speck
From the kitchens of the Walt Disney World Swan and Dolphin Resort 2006
Serves 4
2 Whole Lamb Loins
12 Slices of Speck (German for Bacon)
1/2 Lb. Porcini Mushroom Duxelle
Butcher's Twine
Ingredients for Porcini Mushroom Duxelle:
3/4 Lb. Porcini Mushroom (Finely Diced)
1 Small Shallot (Chopped)
2 Whole Garlic Cloves (Chopped)
1/2 Cup White Wine
1 Cup Heavy Cream
4 Tbsp. Flour
2 Pinches Fresh Thyme (Chopped)
1/3 Cup Olive Oil
Salt and Pepper (To Taste)
Ingredients for Sauce:
6 Fl. Oz. Veal Glaze
1 Cup Red Wine
1 Tbsp. Sugar
1 Cup Chicken Stock
1 Small Onion (Diced)
1 Large Carrot (Diced)
2 Stalks Celery (Diced)
2 Tbsp. Butter
Method of Preparation for Porcini Duxelle:
Heat heavy cream in a sauce pan and bring to a boil. Sauté the shallots and garlic in a skillet with 1/3 cup olive oil at medium high heat. Add the procini mushrooms, salt and pepper and let cook for a few minutes. Add the white wine. Once evaporated, add the flour and let cook for a few minutes. Slowly add the heavy cream. Add the fresh thyme and check for seasonings..
Method of Preparation for Lamb Sauce:
In a skillet, sauté vegetables in olive oil until golden. Add sugar and let dissolve. Add red wine and let simmer for about 10 minutes. Add all the other ingredients and let simmer until reduced by half. Strain the sauce. Add the butter and let it melt into the sauce (away from heat).
Method of Preparation for Lamb:
Preheat oven to 375°. Slice the lamb butterfly style (sliced in the middle but still hinged on one side). Spread the mushroom duxelle evenly in the middle and top with the slices of speck. Roll the sides of lamb back to original resemblance. Using butcher's twine, tie the lamb so it will not open up during cooking. Quickly sear the lamb (on all sides) in a skillet. Place the lamb in a pre-heated oven for about 18 minutes (for a "medium" temperature finish). Once ready, slice each loin in 8 slices and accompany with sauce.
Presentation:
Place the lamb on a plate and serve with french beans and/or roasted carrots.
Raglan Rack - Roast Rack of Lamb in Irish Stew Consommé
Raglan Road Restaurant, Pleasure Island (Kevin Dundon)
Serves: 4
1 kg / 2 1/4 lbs scrag end of neck of lamb
2 leeks
2 carrots, roughly chopped
1 large onion, finely diced
2 celery sticks, roughly chopped
1 large bay leaf
1 large fresh thyme sprig
small handful flat-leaf parsley stalks
few black peppercorns
2 x 6-bone best end of lamb, each about 275-350 grams / 10-12 oz
175 grams / 6 oz small carrots
275 grams / 10 oz baby new potatoes
1 ¼ Tbsp Olive oil
Salt and freshly ground black pepper
fresh rosemary and thyme sprigs, to garnish
Place the lamb neck bones in a large stockpot. Roughly chop one of the leeks and add with the roughly chopped carrots, half of the onion, the celery, bay leaf, herbs and peppercorns. Cover with at least 1.75 litres/3 pints of cold water. Bring to a boil, season lightly and then simmer gently, uncovered, for about 2 hours until reduced by nearly two-thirds – you’ll need 450 ml / 3/4 pint/2 cups of lovely, sweet stock in total. Skim off any scum or grease that rises to the surface with a large spoon. Strain the stock through a fine sieve into a large jug and ideally leave to cool overnight so that you can scrape off any fat that has settled on top.
Pre-heat the oven to 200C / 400F. Season the racks of lamb and place in a small roasting tin. Roast for 20-25 minutes, or a little longer, depending on how pink you like your lamb. Remove from the oven and set aside in a warm place to rest for 10-15 minutes.
Meanwhile, peel and shape the small carrots and baby potatoes into neat barrels. Add to the lamb stock with the remaining onion and bring to a simmer. Cook gently for 10-15 minutes until the potatoes are completely tender but are still holding their shape. Season to taste.
Meanwhile, heat the olive oil in a frying pan. Cut the remaining leek into julienne (long thin strips) and add to the pan, then sauté for 3-4 minutes until softened but not coloured. Season to taste.
To serve, carve the rested racks of lamb into chops. Place the leek julienne in the centre of each warmed wide rimmed serving bowl and spoon around the Irish stew consommé. Arrange the lamb chops on top of the leeks and garnish with the rosemary sprigs.
Roasted Leg of Lamb with Golden Raisin au Jus
Archival recipe from Top of the World, Contemporary Hotel. The restaurant closed in 1993 and replaced by the California Grill. .
1 leg of lamb
20 garlic cloves
8 sprigs rosemary
2 ounces kosher salt
1 ounce coarse black pepper
2 carrots, chopped
1 onion, chopped
1/2 stalk celery, chopped
1 cup vegetable oil
1 gallon water
1 cup white wine
4 bay leaves
2 cups golden raisins
Season leg with salt, pepper and rosemary. Place 10 cloves of garlic inside the leg in different areas using a sharp knife to make small slices in meat. Tie with butcher string.
Take a roasting pan and make it extremely hot to sear the leg. Place oil in pan and then add leg, searing until golden brown on all sides, then remove.
Sauté remaining garlic and vegetables, then deglaze pan the pan with the white wine. Reduce by half and add water and place lamb on top of vegetables. Roast at 325 degrees F for 1 1/2 to 2 hours or until internal temperature reaches 110 degrees F for a medium rare leg of lamb.
Strain au jus, skim off fat and add raisins. Season with salt and pepper to taste.
Roast Lamb Meshoui
Restaurant Marrakesh, Epcot
4 servings
4 lamb shanks (14 - 16 oz. each)
1 celery stalk, coarsely chopped
1 tomato, cut into quarters
1 carrot, sliced
½ onion, sliced
1 zucchini, sliced
1 green pepper, coarsely chopped
1 yam, coarsely chopped
1 can chickpeas drained
½ head cabbage, julienne
½ bunch parsley and ½ bunch cilantro tied together
½ Tbsp. turmeric
salt and pepper to taste
½ Tbsp. paprika
½ Tbsp. Cumin
1 pinch saffron
½ Tbsp. of ground ginger
1 Tsp. chopped garlic
1 Tsp. olive oil
1/2 stick of butter
Place lamb shanks in a roasting pan. 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.
Note: All other Meshoui recipes say to rub the lamb with salt, pepper, paprika, and chopped garlic before roasting. The lamb then gets put in the center of the roasting pan, and the vegetables go around it. They get roasted uncovered for about 30 minutes, and then covered with water and roasted until done (usually 1 1/2 hours for a leg of lamb.)
Roast Pork and Oven-Fresh Bread
Stromboli's Ristorante, Disnelyland (Chef Cassidy)
Bread
6 cups bread flour
2 tbsp. brown sugar
1/2 oz. rapid-rise yeast
1 1/2 cups lukewarm water, plus an additional 1/2 cup lukewarm water
1/4 cup olive oil
1 tbsp. kosher salt (or 1 1/2
tsp. regular salt)
All-purpose flour
2 tbsp. melted butter (optional)
Pork
6 tbsp. butter
1 medium red onion, diced
2 tsp. chopped garlic
2 lbs. fresh spinach, washed
Salt and pepper
3 large red bell peppers,
roasted and peeled
3- to 4-lb. center-cut boneless pork loin
Butcher's twine
1/4 cup olive oil
Prepare bread dough: In large bowl blend 2 cups bread flour, sugar, yeast and 1 1/2 cups lukewarm (110-degree) water. Cover with a damp towel and set in a warm place until dough has doubled in volume (about 30 minutes, or until spinach mixture and red peppers, below, are ready).
While bread dough is rising, prepare spinach mixture: In large stockpot, melt butter and add red onion and garlic. Sauté 2 minutes, add spinach and cook for an additional 3 to 4 minutes, or until spinach is wilted. Season with salt and pepper. Set aside and cool to room temperature.
Roast Peppers. (Note: It will save time to roast the red peppers for the pork roast and the yellow peppers for the mashed potatoes together; you also can use store-bought roasted red peppers.) Place peppers over an open flame, either on the stove or barbecue, or lay them directly on top of an electric burner (you can also place them on the rack of a broiler pan and broil 2 inches from heat). Cook slowly by turning over the flame until black (about 5 minutes). Transfer peppers to a bowl and let stand, covered with plastic wrap, about 4 to 5 minutes, or until cool enough to handle. Remove skin, stems and seeds from peppers, and rinse under cold water. Set aside.
Return to the bread. Blend in remaining 4 cups flour, 1/2 cup water, olive oil and salt. Knead dough until soft and pliable, adding water or flour as needed. Once dough is elastic, cover and let rest 10 to 15 minutes.
Butterfly Pork Loin Make a Z cut according to instructions below. Cover roast with plastic wrap. Using a meat mallet, gently pound pork until it is 1/4- to 1/2-inch thick.
Instructions for Z- Cut:
Starting 1/3 up from bottom, slice end to end along long side of loin to within 1" of opposite side (don't cut all the way through). Repeat on other side, this time starting cut 1/3 down from top. Unfold roast and lay flat on a cutting board.
Preheat oven to 350 degrees. Season meat with salt and pepper. Layer roasted peppers on top, followed by spinach mixture. Starting at short end, roll up meat, tucking ends under, and secure with twine. Season exterior with salt and pepper.
Heat olive oil in a large sauté pan. Sear outside of roast, turning it slowly to brown evenly. Place in shallow baking pan and cook 55 minutes or until internal temperature reaches 150 degrees. (Prepare green beans and potatoes while roast and bread cook.)
After you have placed roast in oven, divide bread dough into 2 equal parts and knead on a floured surface, about 5 minutes. Form dough into long loaves (about 12 inches) and place on greased baking sheet. Bake at 350 degrees for about 45 minutes, or until golden brown. The bread and the roast should finish cooking at the same time. When bread is done, brush lightly with melted butter for a softer crust, if desired, and let stand for a few minutes.
Reserve pork pan drippings for sauce. Let roast stand 10 minutes on a cutting board before slicing. While roast cools, prepare gravy:
Cranberry Gravy
2 packets pork gravy mix
(Yield: 1 cup each)
2 tbsp. roast-pork drippings
3/4 cup whole-cranberry sauce
Salt and pepper
Combine pork gravy mix and pan drippings with 2 1/2 cups of water and bring to a boil, stirring constantly. Simmer until it reduces by 1/3 (about 10 minutes). Add cranberry sauce and bring to a boil. Remove from heat. Season to taste. Pour gravy over meat and/or potatoes or serve on the side.
Roast Pork Loin and Scalloped Potatoes
Blue Bayou, Disneyland (recipe given by the chefs)
6 servings
Roasted Pork Loin
5 lb Pork Loin
1 ½ oz Jerk Seasoning
Preheat oven to 350F degrees. Rub jerk seasoning all over pork loin. Place loin in oven. Roast for about one hour and ten minutes or until internal temperature reaches 155 degrees Fahrenheit. After done, let pork loin rest in a warm place for five minutes.
Root-Beer Spiced Apples
4 large Granny Smith apples
6 ounces brown sugar
2 tablespoons cinnamon
2 1/2 cups root beer soda
1 teaspoon nutmeg
1/8 teaspoon ground cloves
1 1/2 tablespoons cornstarch
Scalloped Potatoes
3 pounds baking potatoes, peeled and thinly sliced
1 onion, peeled and sliced
2 cups heavy cream
2 teaspoons fresh chopped garlic
1 1/4 teaspoon salt
1 1/4 teaspoon pepper
1/4 teaspoon whole dry thyme leaves
4 ounces grated parmesan cheese
1 tablespoon unsalted butter
Core, peel and cut apples into four wedges. Cut four slices per wedge. In a sauce pan, combine brown sugar, cinnamon, root beer, nutmeg and cloves. Bring to a boil, stirring frequently.
In a bowl, mix cornstarch with a little water to make a thin paste. When the saucepan mix starts boiling, add cornstarch paste and mix well. Add the apples and bring to a boil, reduce heat and let simmer 10 minutes, stirring frequently. Serve this mix over slices of pork loin.
Potatoes: In a baking dish, mix the onions and potatoes. In a separate bowl, mix the cream, garlic, salt, pepper and thyme leaves and pour mixture over potatoes and onions. Cover with foil. Bake for one hour or until potatoes are tender.
Remove from oven and sprinkle with Parmesan cheese. Dot with butter. Put dish back in oven uncovered and bake 10 more minutes until browned. Serve with pork loin and apples.
Rosemary Grilled Lamb Chops with White Beans and Marinated Artichokes
Napa Rose Restaurant, Disney's Grand Californian Hotel, Disneyland (also in Delicious Disney)
Serves 8 - 10
16 to 20 lamb chops, 1 inch thick
3 tablespoons finely chopped fresh rosemary
2 tablespoons minced garlic
1/2 cup extra virgin olive oil
1 teaspoon dried red chili peppers
2 tablespoons coarse salt
1/4 cup minced garlic
1 cup finely chopped red onions
1 cup finely chopped fennel
2 tablespoons olive oil
4 cups high-quality cooked cannellini beans, drained
1 cup marinated baby artichokes
1 cup diced Roma tomatoes
1 cup corn
3/4 cup chicken stock
1 tablespoon coarse salt
1 tablespoon dried red chili peppers
1 tablespoon lemon zest
2 cups store-bought white balsamic vinaigrette
1/4 cup chopped fresh basil
1/4 cup chopped parsley
2 cups fresh baby spinach
Seasoned lamb with rosemary, garlic, olive oil, red chili, and salt; marinate for at least 45 minutes.
Grill over medium hot coals for 4 to 5 minutes each side (for medium rare to medium).
Cooks Note: Lamb porterhouse is a good choice as they are usually meatier than other lamb chops.
White Beans and Marinated Artichokes
in a large saucepan over medium heat, sauté garlic, onions, and fennel in olive oil for about 7-8 minutes, until vegetables are tender. Add beans, marinated artichokes, tomatoes, corn, and chicken stock; simmer 2 minutes.
Add salt, red chili, lemon zest, and white balsamic vinaigrette; simmer 2 more minutes. Add basil, parsley, and spinach. Simmer just until spinach begins to wilt.
Serve in a large bowl, family-style, or under the lamb chops.
What to Drink: Canoe Ridge, Merlot, Columbia Valley, Washington has a core of pure black cherry and blackberry, and rich full body that stands up to the grilled rosemary flavors.
Rosemary Grilled Lamb T- bones
Napa Rose Restaurant, Disneyland (from Executive Chef Andrew Sutton)
Ingredients:
Lamb T-bones 16 to 20 Lamb T-bones or Porterhouse (1 1/2 inches thick), 2 per person
3 tablespoons finely chopped fresh rosemary
2 tablespoons minced fresh garlic
1/2 cup California extra-virgin olive oil
2 tablespoons kosher salt
1 teaspoon red chili flakes or pizza flakes
*Note: I prefer the Lamb Porterhouse; they are a little meatier.
Toss lamb together with garlic, rosemary, red chili flakes and olive oil. Season with salt and allow the T-bones to marinate for 45 minutes, up to 24 hours. When ready for final preparation: Grill over medium hot coals for approximately 4-5 minutes per side for a medium rare to medium. Grill a little longer if you like your lamb more done.
Notes: Chef's serving suggestions:
We serve our lamb with a touch of basil pesto on each plate and the White Bean Salad (recipe in Salads). A good wine pairing is California zinfandel or syrah.
Sauerbraten
from Biergarten Restuant, 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
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.
Sautéed Free Range Veal Chop with a Wine Country Morel Stew
Napa Rose Restaurant, Grand California Hotel, Downtown Disneyland, courtesy of Chef Andrew Sutton
For 6 people
6 ea. nice large Veal Chops (Season with salt and Cracked Black Pepper.)
4 T. Cooking oil
1/4 cup 1/4-inch Diced Veal Bacon or Apple wood bacon
1/2 cup Medium Dice Leeks
1 cup Small Red Potatoes cut in half, skin on
1 cup Fresh Morels
1/2 cup English Peas
1/2 cup White Wine
½1/2cup Heavy Whipping Cream
2 cups Veal Demi Glace (This can be purchased at most high end Grocery stores)
2 T. Chopped Thyme
1 T. Chopped Sage
2 T. Unsalted Butter
1 T. Kosher Salt
1 T. Cracked Black Pepper
Wine Country Morel Stew
Place red bliss potatoes into a saucepot cover with water and bring to a boil. Simmer until tender approximately 20 minutes. Drain thoroughly and set to the side.
In a large sauté pans over medium heat sauté bacon and leeks in butter, cooking for 6-7 minutes. Deglaze with ½ c of white wine and reduce by 50%. Add demi-glace, heavy cream, potatoes, thyme, sage, peas and morels. Simmer for approximately 15 minutes over medium low heat. Taste, and adjust seasoning with salt and pepper. Morel Stew can be served individually under each chop or on the side family style.
Veal Chops
Season veal chops on both sides with salt and cracked pepper 20 minutes prior to cooking. Heat 2 T. of cooking oil in two sauté 12” pans. Add the veal chops and sauté over medium heat for 7 minutes. Turn veal chops over and continue to sauté veal on the opposite side for 6 more minutes and serve. Veal should be golden brown and medium.
Veal can be cooked while Wine Country Morel Stew is simmering.
Schnitzel with Tomato and Mushroom Sauce (Hunter Sauce)
Biergarten, Germany, Epcot
Serves 4
4 3 oz. portions of Veal, Chicken, or Pork Cutlets
Salt and Black Pepper to taste
2 Eggs
1/2 cup Bread Crumbs
Sauce
4 oz. Demi-glaze (dry package classic sauce mix, look for brands such as Knorr)
1 cup diced onion
1/2 cup large diced plum tomatoes
1 tsp. minced garlic
2 fresh rosemary sprigs
4 cups water
1 cup sliced mushrooms
1/2 cup small diced plum tomatoes
Salt and Pepper to taste
1 tbsp. freshly chopped parsley
Pound desired meat cutlet to tenderize. Rub in salt and pepper. Beat egg and dip each cutlet in the egg then the bread crumbs. Saute until golden brown. Keep warm.
For the sauce, prepare the demi-glaze as directed on the package. Set aside. In a saucepan, saute the onion. Add large diced tomatoes, garlic, and rosemary and continue to saute until the onions are golden brown. Pour water to another saucepan and add the prepared demi-glaze sauce mix. Bring to a boil, stirring constantly. Reduce the heat and simmer 3-5 minutes, stirring occasionally until it thickens. Add the sauteed vegetable mixture to the demi-glaze and let simmer 8-10 minutes. Strain. Saute the mushrooms in a skillet. Add small diced tomatoes and cook until there is a little liquid left in the skillet. Season with salt and black pepper. Add the chopped parsley. Mix with the demi-glaze sauce.
To serve, place prepared cutlet on plate and spoon tomato and mushroom sauce over cutlet.
Seared Australian Lamb Steak and Beef Ravioli with Tomato Coulis
Disney Hollywood Hotel, Hong Kong Disneyland
Yield: 10 serving
1.2kg Australian Q Lamb, Rump Cap On
600 g Australian Wagyu Tender Beef Chuck, diced small
Beef Stock for braising
200 g Onion, chopped
200 g Shitake Mushroom, finely chopped
50 g Won Ton Skin Wrappers
5gr Saffron
600 g Potato, diced
300 ml Cream
120 g Parmesan Cheese
400 g Broccoli tops, chopped
100 g Green Zucchini, sliced
100 g Yellow Zucchini, sliced
240 g Tomato, peeled and chopped
250 g Snow Peas, thinly sliced
1 Liter Tomato Knorr Pronto (Canned Tomato Sauce)
120 ml Red Wine Sauce
220 g Spring Roll Skin, deep fried for garnish
1. Season the lamb and marinate with mire poix herbs.
2. Braise the onion and Beef Chuck in beef stock till cooked through.
3. Season and sauté the chopped Shitake Mushroom.
4. Lay out the won ton skin and spoon the braised beef and mushroom onto the skin. Fold diagonally and seal. It helps to brush edges lightly with water. Add saffron to the beef stock and poach won tons in the stock until cooked through - about 6 minutes.
5. Meanwhile, boil the potatoes; drain and mash with cream and parmesan. Keep warm.
6. Slice and poach the green and yellow zucchini. Chop the Broccoli and boil. Season vegetables and keep warm.
7. Sauté the sliced snow peas and chopped tomato. Season and keep warm.
8. Heat the KNORR Tomato Pronto Sauce until warmed through. This will be used as tomato coulis.
9. Remove lamb from marinade and sear to desired doneness.
10. Line a round mold with the sliced zucchini and spoon the mashed potato and broccoli tips in the middle. Unmold on the plate and top with the cooked beef ravioli.
11. Slice the seared lamb and place on the plate topped with tomato coulis and red wine sauce. Serve the snow peas and chopped tomato on the side. Garnish with a deep fried spring roll skin.
Seared Beef Medallions with Watercress Salad, Cream Cheese Mashed Potatoes and Vidalia Onion Broth
Le Cellier Steakhouse, Canada, Epcot Center (Chef Brian Piasecki )
8 Beef Tenderloin Medallions, 2 - 3 oz each
1 TBSP canola oil
1/4 cup Herb Vinaigrette (recipe follows)
1 watercress salad batch (recipe follows)
1 batch Cream Cheese Mashed Potatoes (recipe follows)
1 batch Roasted Vidalia Onion Broth (recipe follows)
kosher salt to taste
black pepper to taste
Place a heavy skillet or a cast iron skillet over medium high heat. Season the beef tenderloins with salt and pepper. Add the canola oil to the skillet. Sear the beef to medium rare, or 2 to 3 minutes per side. When the meat is finished cooking, place on a plate until service.
To Assemble: Add a scoop of mashed potatoes to the center of a pasta style bowl. Make the watercress salad with the herb vinaigrette, and place on top of potatoes. Place beef on top of the salad. Finish plate with the Roasted Vidalia Onion Broth. (This means to pour the broth around the base of the potatoes).
Herb Vinaigrette
1 shallot, finely minced
1 garlic clove, finely minced
1 tsp chives, finely chopped
1 tsp parsley, finely chopped
1/2 tsp picked thyme
1/2 tsp rosemary, finely chopped
1/4 cup white balsamic vinegar
2 TBSP white wine (Sauvignon Blanc)
2/3 cup extra virgin olive oil
kosher salt to taste
black pepper to taste
In a saucepot, bring shallots, garlic, thyme, rosemary, and vinegar to a boil. Boil for one minute then remove from heat. Pulse blend with a hand blender. Allow to cool to room temperature. Add the wine, chives, parsley, oil, salt and pepper. Whisk all together to blend well. Adjust the seasoning with salt and pepper as needed.
Watercress Salad:
1 cup watercress, washed and dried
1/2 cup arugula, washed and dried
1/2 cup red (bell) pepper, julienne
1/2 cup red onion, julienne
1/2 cup herb vinaigrette (see recipe)
kosher salt to taste
pepper to taste
Just prior to service, add all ingredients into a medium sized mixing bowl. Season with salt and pepper. Mix well to coat with the herb vinaigrette.
Cream Cheese Mashed Potatoes
2 lbs Idaho potatoes, peeled and diced
1/2 stick unsalted butter, room temperature
1/2 cup whole milk, warm
2/3 cup cream cheese, room temperature
kosher salt to taste
black pepper to taste
Place the diced potatoes in a medium saucepot and cover with cold water. Add about 1 TBSP of kosher salt. Boil the potatoes over medium high heat until just tender and cooked through. Drain water from potatoes. Process the cooked potatoes in a ricer or a food mill over a bowl that contains the butter and cream cheese. When finished, add the warm milk and fold together with a wooden spoon or rubber spatula to mix well. Make sure butter and cheese is fully melted. Add salt and pepper to taste. Reserve warm for service.
Roasted Vidalia Onion Broth:
3 lbs Vidalia onions, peeled and cut in half
1 lb whole shallots, peeled
2 sprigs of thyme
1/4 cup pure olive oil
1/2 gallon chicken stock or broth
kosher salt to taste
pepper to taste
In a large mixing bowl, toss the Vidalia onions, shallots, thyme and olive oil together to coat. Place these ingredients on a cookie sheet and roast in a 400 deg oven for 30-45 minutes or until the onions and shallots start to turn brown and caramelize. Once onions and shallots are dark brown and tender, place all of the roasting ingredients into a stock pot and cover with the chicken stock or broth. Bring to a light simmer for 45 minutes. Pull from the heat and puree with a hand blender well. Place back on the heat and reduce by about half. Remove the sauce and strain well. Adjust the seasoning with salt and pepper. Keep warm for service.
A note: While all these are extraordinary together, they are each worthwhile in their own right. This salad is a delight anytime you need a salad. This salad dressing is great with any simple salad. The onion broth will bring any beef dish to life.
Smoked Pulled Pork
from Whispering Canyon Cafe, Wilderness Lodge
Rub Mix Ingredients (for 3 to 5 lb. Pork Butt Roast):
1 cup sugar
3 Tbs. salt
3 Tbs. paprika
1/2 Tbs. chili powder
1/2 Tbs. black pepper
1 1/2 tsp. celery salt
1 1/2 tsp. fresh thyme
1 1/2 tsp. rosemary
1 tsp. cinnamon
1 tsp. dry mustard
1 tsp. granulated garlic
Mix all ingredients together.
Rub the pork roast generously with the rub mix. Let the pork roast stand for 12 to 14 hours, in the refrigerator, before cooking. See "Smoking on Your Grill" for further instructions.
Smoking on Your Grill:
(This procedure is adaptable for both charcoal and gas grills)
Any wood chips of your choice will do. We use cherry, apple and hickory. Soak 2 cups of wood chips in water at least 4 hours or preferably overnight. Drain wood chips thoroughly and place in the center of a piece of aluminum foil.
Fold foil securely to form a square pouch. Poke holes on one side for the smoke to escape.
For charcoal grills, place the coals to one side of your grill, light and wait until the coals start to show a light layer of white ash. For gas grills, preheat one side of your grill.
Place pouch of wood chips directly on coals or lava rocks with the holes facing up. If you are using a gas grill, turn down to low at this point.
Place items to be smoked on cold side of grill. Depending on the size of your grilling rack, you may need to place items on a piece of aluminum foil. Season with salt and pepper and /or your favorite spice combination. Close the lid on your grill and relax.
Depending on the size of your items and the heat of your grill, the cook times may vary. Expect at least 2 to 6 hours of cook time. When the items are done to your liking, they should have a nice internal smoke ring. At this time, you may brush the items with your favorite sauce. Disposing of the wood chip pouch should be done with caution. Since the wood chips may still be smoldering, it would be advisable to submerse the pouch with water.
Smoked Ribs with Braised Red Cabbage with Chestnuts
Germany, Epcot
Serves 4
1 rack smoked baby back ribs (kassler ribchen)
1 head red cabbage
1 teaspoon caraway seeds
2 teaspoons salt
¼ teaspoon ground cloves
2 cups granulated sugar
3 cups white vinegar
4-ounces chestnuts
Place cabbage, caraway seeds, salt, gloves, sugar and vinegar in a large saucepan. Bring to a boil.
Cook until tender, stirring occasionally. Within last 5 minutes of cooking, add chestnuts. Prepare ribs by grilling with the addition of wood chips soaked in water. Cook for approximately 25 to 30 minutes.
Spicy Beef Empanadas
Epcot Food and Wine Festival 2007, Argentina
Serves 4
Dough
6 c all purpose flour
1 tblsp sea salt
1/2 lb cold lard cut into small 1/4 inch cubes
1 egg beaten
1c water
Filling
1c lard, melted
2 1/2 c finely chopped white onion
1 1/2 lb cooked roast beeft cut into 1/4 inch cubes
2 tblsp paprika
1 tblsp red chili flakes
salt and pepper to tast
for the dough combine the flour and salt in a large bowl. With your fingers work the lard into the flour until mixture resembles coarse oatmeal. combine the egg with the water and gradually add to the flour mixture stirring with a wooden spoon until soft dough forms. transfer the dough to a floured surface and knead until smooth,about 5 minutes. cover and let rest.
For the filling, heat the lard in a large saute pan over medium heat until melted. Stir in the onions and cook until soft but not brown, about 10 min.
Remove pan from heat. Stir in beef,paprika,chili flakes,salt and pepper. cook for 2-3 min. stirring continously until meat is brown. Allow to cool.
Preheat oven 350 degrees
Roll out dough to 1/8 inch thick.
With round 5 inch cookie cutter stamp out 20 circles. Lightly brush the rims of each circle with water and put 2 tblsp of filling in each. Fold the dough in half to form semi circle and firmly press the edges to seal. Place the empanadas on a baking sheet and bake until golden brown about 15 minutes
Serve immediately
Spicy Beef in Sichuan Broth
Nine Dragons, China Pavilion, Epcot
Serves 1
10 oz beef, sliced
10 peppercorns
8 dried Sichuan pepper
2 oz Shanghai bokchoy (blanched)
1 tablespoon chopped garlic
1 tablespoon chopped scallion
2 tablespoon cooking oil
1 tablespoon Chinese cooking wine
1 cup water or chicken broth
3 to 4 tablespoon soy sauce (to taste)
Beef marinade
White pepper to taste
Salt to taste
1 tablespoon corm starch
1 tablespoon water
1. Slice beef. Add in marinade. Put aside.
2. Heat 2 tablespoons of cooking oil in a frying pan over medium high heat. Stir in peppercorn. Stir fry peppercorn for about a minute or until fragrant. Discard peppercorn. Keep fragrant oil in frying pan.
3. Stir in dried Sichuan pepper. Stir fry dried peppers until brown in color. Remove and put aside dried pepper.
4. With oil still in the frying pan, stir in chopped garlic and chili paste. Stir fry until fragrant. Add cooking wine, then water. Cook broth to a boil. Add soy sauce and a dash of white pepper.
5. Quickly stir in sliced beef. Once beef is cooked, add blanched Shanghai bokchoy. Dish up.
6. Top cooked beef and broth mixture with browned Sichuan pepper.
7. Served immediately with steamed rice.
Spicy Beef Skewers
Bengal BBQ, Disneyland
Yield 2 3/4 cups 6 skewers
1 cup Soy Sauce
1 1/2 cups Water
1 Tbsp. Ground Black Pepper
3 Tbsp. Sesame Seed Oil
1 tsp. Ground Red Pepper
1/2 tsp. Cayenne Pepper
1 Tbsp. Granulated Garlic
3 Tbsp. Cornstarch
18 one-ounce pieces Sirloin Beef Chunks
6 Bamboo Skewers
Combine all of the ingredients above and bring to a boil, adding cornstarch to thicken. Soak the bamboo skewers in water to avoid burning. Place 3 pieces of beef on each skewer and cook on the grill 3 minutes on each side or until desired doneness. Brush with sauce and serve.
Spicy Meatballs Wrapped in Cabbage
Southeast Asia, Epcot Food and Wine Festival
Serves 4
Served with Citrus Ginger in Dressing
Meatballs:
3/4 lb. Ground Pork
1/4 lb. Ground Beef
4 ea. Garlic Cloves, minced
2 ea. Large Shallots, minced
1 Tblsp. Fish Sauce
2 tsp. Sugar
1 tsp. Five Spice Powder
10 ea. Napa Cabbage Leaves
Salt and Black pepper to taste
Citrus Ginger Dressing:
1 1/2 cup Orange Juice
1 Tblsp. Sugar
1 Tblsp. Fresh Ginger, minced
1/2 tsp. Orange Peel, minced
2 tsp. Lemon Juice & Minced Peel
1 tsp. Dijon Mustard
1/4 cup Lime Juice
1/4 tsp. Shallots, minced
1 cup Olive Oil
Method of Preparation for Meatballs:
Mix all ingredients in mixing bowl. Form into 1 inch logs. Blanch cabbage in hot water and chili. Drain and wrap meatballs in wilted cabbage leaves. Pan sear.
Method of Preparation for Dressing:
Reduced orange, lemon and lime juice by half. Remove from heat. Add peels, ginger, mustard and shallots. Let rest for 15 minutes. Whisk in olive oil.
Steak en Croute
a Disneyland recipe from Family Circle 1982
8 servings 1 hour prep
1 medium finely diced onion
1 garlic clove, minced
2 tablespoons butter
2 pounds ground round
6 tablespoons half-and-half
1/4 cup tomato juice
2 eggs
1/2 cup breadcrumbs
1 tablespoon chopped parsley
1 teaspoon Worcestershire sauce
2 teaspoon salt
1/2 teaspoon pepper
2 (17 1/2 ounce) packages each frozen puff pastry
1 cup shredded cheddar cheese
1 beaten egg
1 pound finely chopped mushrooms
2 tablespoons minced green onions
1/4 cup butter
1 cup red wine
1/2 bay leaf
1 pinch thyme
1 (13 3/4 ounce) can beef broth
3 tablespoons cornstarch
Salt and pepper
Sauté onion and garlic in butter until tender. In bowl add meat, onion mixture, 2 eggs half-and-half, tomato juice, Worcestershire sauce, bread crumbs, salt and pepper. Mix together. Shape into 8 meat loaves. Place in baking dish. Bake in 350° oven for 15 minutes. Cool thoroughly.
Unfold one puff pasty sheet on lightly floured surface. Roll to 10 inch square with rolling pin. Cut in half. Place mini meatloaf along bottom of strip. Top with 1 teaspoon cheese and 1 tablespoon sauce that follows. Brush pastry edges with beaten egg about 1/8 inch wide. Bring top of pastry over loaf and under. Pinch securely to seal. Place on ungreased jelly roll pan. Repeat.
Bake in 375° oven for 15 minutes or until pastry is golden.
Sauté mushrooms and onion in butter till soft. Add wine, thyme and bay leaf. Bring to boiling. Reduce to 1/2 cup. Pour beef broth in 2 cup measure and fill the rest with water until you get 2 cups liquid. Add cornstarch to liquid then add to wine mixture. Cook till thick on low heat. This mixture is bordelaise sauce that you add to the en croutes.
Steak in Port Wine Reduction
Tony’s Town Square, Magic Kingdom
4 New York Strip steaks
2 cloves garlic, halved
salt and pepper
1/2 cup Port
1/2 cup beef broth
1 tsp chopped fresh rosemary
1/4 tsp salt
2 tsp butter
1. Rub cut garlic over both sides of steaks and season with salt and pepper.
2. Grill steak over direct heat until desired doneness.
3. While steak is grilling, bring Port, broth and rosemary to a boil in a small saucepan. Boil until reduced to about 1/3 cup. (You can make the sauce ahead and reheat it just before the steaks are ready).
4. Stir butter into sauce and serve over steaks.
Steak Mary Anne
(Don) Shula's Steak House Orlando at the Walt Disney World Dolphin Hotel
Serves 2
Butter Sauce
2 T unsalted butter, divided
2 T chopped shallots
1 cup heavy cream
3 cups strong beef bouillon (4 bouillon cubes dissolved in 3 cups hot water)
2 tsp. flour
1 T water
1 T green peppercorns
2 T Dijon mustard
salt and pepper to taste
Steak
2 5 oz. beef fillets, tenderloin steaks just under 1 1/2 inches thick
1 T flour
2 T unsalted butter
To make the sauce: Melt 2 teaspoons of butter in a heavy 2 1/3 - 3 quart saucepan over medium heat. Add the shallots and sauté about 2 minutes or until soft but not browned. Add the heavy cream and bouillon bring to a simmer, lower the heat and reduce by half, stirring occasionally. Mix the flour with the water and whisk into the simmering sauce. Let it cook until slightly thickened. Stir in the peppercorns. Whisk in the mustard and the remaining 4 teaspoons of butter, a teaspoon at a time. Add salt and pepper. Keep warm while finishing the fillets.
To cook the steaks: Trim the fillets and dust lightly on both sides with flour. In a heavy skillet, melt the butter over medium-high heat. Sear the steaks for about 3-4 minutes per side or until well browned and done to a medium rare state. You can insert an instant reading meat thermometer horizontally into the
center of a steak to make sure the temperature reads 145 - 150°F.
To serve: Place steaks on warmed serving dishes. Cover and surround with butter sauce.
Sukiyaki (Sweet Soy Beef and Vegetable Hot Pot)
Yakitori House, Japan - Epcot
Yield: 4 serving servings
Prep time: 45 minutes
1 pound Beef (paper thin slice)
1 large Onion
1 Bunch Green Onion
½ pound Carrot
2 Packs Japanese Noodle (shirataki or cellophane)
Sukiyaki Sauce
1/5 Cup Soy Sauce
1/5 Cup Mirin (Sweet cooking Sake)
1 Cup Dashi (Fish Stock)
Dashi
1 Cup Water
1 inch square Konbu (Sea Weed)
1/2 Cup Bonito Flakes
How to make dashi:
1. Place in a saucepan with konbu and water and soak for 2 hours.
2. Bring saucepan to a rapid simmer over high heat.
3. Remove saucepan from heat, adding bonito flakes.
4. Let stand for 3 minutes, strain through into a bowl.
Cut all ingredients into bite-sized pieces. Arrange all ingredients on a large plate and place the plate at the table. Mix Sukiyaki Sauce ingredients. Heat sukiyaki pot at table (electric fry pan or skillet is OK) and heat 1 tablespoon oil in pot. Add beef slices and sear on both sides, then pour sukiyaki sauce in the pan. Add other ingredients when the sauce starts to boil. Simmer until all ingredients are softened.
Cooks Note: Sukiyaki is a very popular one-pot meal in Japan. The main ingredient is thin sliced beef, and it is simmered in a skillet or pan in the sukiyaki sauce with many vegetables and other ingredients. The quality of beef used in Sukiyaki is very important. You might want to ask a butcher to slice the tender part of the beef into very thin slices. The best beef for sukiyaki is called "shimofuri" beef in Japan. Shimofuri beef has lots of fat, but it's very tender and is also very expensive. Sukiyaki is usually cooked at the table, and it's common to eat with others from the same pan.
Swedish Lamb in Dill Sauce
Epcot Food and Wine Festival 1996, Sweden
8 servings
2 pounds Lamb, cubed
1 teaspoon salt
8 White peppercorns
1 medium Onion, diced
1 medium Leak, thinly sliced
2 medium Carrots, diced
1 half medium Celery root, diced
1/2 ounce fresh dill
2 tablespoons butter
2 tablespoons flour
2 cups Lamb stock
1/2 teaspoon Lemon juice
1 tablespoon white vinegar
2 teaspoon sugar
1/2 cup heavy cream
2 large egg yolks
salt-and-pepper, to taste
3 tablespoons dill, finely chopped
Place meat, 1 teaspoon salt, and peppercorns into a casserole dish. Add enough water to cover and bring to a boil. Skim off. Add vegetables and 1/2 ounce dill. Simmer for 30 minutes or until tender. Strain and boil stock down. Melt butter in a sauce pan. Stir in flour until smooth. Gradually add stock and bring to a boil. Boil three to five minutes. Add lemon juice, vinegar and sugar. In a separate pan, cook cream and egg yolks over low heat until thickened (do not boil). Remove from heat. Add salt, pepper and 3 tablespoons dill. Stir mixture into the sauce and serve with the lamb.
Tenderloin of Pork with Prune Sauce
Blue Bayou Restaurant - Tokyo Disneyland
12 half-inch slices of boneless pork tenderloin
4 T. butter
9 oz pkg frozen French cut string beans
8 oz flat egg noodles
12 pitted prunes
1 C. dry red wine
sugar, flour, pepper, salt
For sauce: Refrigerate the prunes in 1 C wine overnight. In a saucepan, bring a mixture of 1 C dry red wine (drained from prunes), 1 1/4 t of sugar and 1 T butter to a boil. Reduce heat, add 12 pitted prunes and simmer gently until prunes are warm.
Sprinkle pork tenderloin filets with a little salt, ground pepper and flour. In a skillet, heat 2 T butter, add pork filets and saute them for 2 minutes per side, or until brown. Transfer the filets to a dish and place in a warm oven.
Prepare string beans according to instructions on package.
Drop noodles in 2 quarts of boiling, salted water. Cook, drain and place in a bowl, top with 1 T butter and toss lightly.
To serve (per plate): Arrange 3 slices of pork, a portion of string beans and a portion of buttered noodles. Spoon sauce and one prune per slice over the meat.
Tony’s House Sauce and Meatballs
Tony's Town Square Restaurant at the Magic Kingdom
Yields 6 servings
1 ½ pounds fettucini
Tony's house sauce(recipe follows)
26 Tony's Italian meatballs (recipe follows)
Prepare Tony's house sauce and Tony's meatballs. Meanwhile, cook 1 ½ pounds of fettucini according to the package directions. Drain and serve Fettucini with Tony's House Sauce topped with Tony's Italian meatballs.
Tony's House Sauce
1 celery stalk diced (2/3 cup)
1 small onion diced(1 ½ cups)
1 ½ teaspoons garlic chopped
1/8 cup extra virgin olive oil
12 ounces tomato paste
10 ¾ ounces tomato puree
2- 28 ounce cans tomatoes whole, cut in half with juice,
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon dried basil
½ teaspoon oregano
1 bay leaf,
¼ cup sugar
Dash of thyme,
Dash of chili powder
Dash of rosemary
Dash of paprika.
In a large pot, sauté celery, onion, and garlic in olive oil. Add all other ingredients. Remember to use juice from both cans of tomatoes. Simmer for 1 ½ hours. Taste and correct seasoning, if necessary.
Tony's Italian Meatballs
Yield: approximately 26 meatballs, depending on size
1 ½ pounds ground beef
½ pound Italian sausage bulk
¼ cup onions minced
½ cup bread crumbs
¾ cup water
1 teaspoon salt
½ teaspoon black pepper
2 teaspoons oregano,
1 ½ teaspoons garlic powder
2 teaspoons parsley flakes
1 egg
2 teaspoons dried basil,
¼ cup Parmesan cheese
½ teaspoons caraway seeds.
Preheat oven to 350 degrees. Combine ingredients and mix thoroughly. Refrigerate for 4 hours before making into meatballs. Prepare meatballs about the size of golf balls and place on a cookie sheet side by side. Cook in oven for 15 to 20 minutes, or until firm to touch.
Veal Osso Buco
Mama Melrose, Disney-MGM Studios
2 Tbl olive oil
3 1/8 lb veal shank (can use beef or lamb shanks instead)
2 oz seasoned flour
5 1/3 oz celery, small diced
5 1/3 oz carrot, small diced
5 1/3 oz onion, small diced
1 Tbl garlic, minced
13 oz crushed tomatoes
1¼ c white wine
To taste Kosher salt
To taste Ground Black Pepper
Dry the veal shank and dredge in seasoned flour. Sear in olive oil. Reserve. Add onion, carrot, celery and garlic and sauté until caramelized. Return the veal shank to the vegetables, add remaining ingredients and braise until tender. Serve with Saffron Risotto.
Saffron Risotto
2 c chicken stock
2½ tsp whole butter
5 oz sweet onion, small dice
3/4 c Arborio rice
2 2/3 oz white wine
1/8 pinch saffron
2 tsp grated Pecorino Romano cheese
¼ tsp Kosher salt
1/8 tsp ground black pepper
2 tsp Asiago cheese, shredded
Bloom saffron in white wine, reserve until needed. Bring chicken stock to a simmer, have ready. Sauté onions in butter until translucent. Add Arborio rice and sauté in butter until well coated, about 3-5 minutes. Add the white wine and saffron. Stir until all liquid is absorbed. Add the chicken stock in stages until 90 percent is absorbed. Add the Pecorino cheese, black pepper and salt as needed. Finish with Asiago cheese.
Venison Stew
Epcot Food and Wine Festival, Norway
1 T. canola oil
2 lbs. venison (or beef), tenderloin tips, cut in chunks
1 red onion, diced
1 leek, sliced 1/4" thick
1 rutabaga, peeled and diced
2 stalks celery, sliced 1/2" thick
10 mushrooms, quartered
Sauce
4 T. butter
4 T. flour
2 cans beef stock
4 T. half and half
1/4 C. lingonberry jelly
1 pinch juniper berries
4 t. Gjetost cheese (Norwegian goat cheese)
Balsamic vinegar, sugar, salt and pepper to taste
Heat saute pan aver medium high heat. Add canola oil. Add venison and saute for approximately three minutes. Add vegetables and saute for two minutes or until tender. Add sauce and bring to a simmer. Serve immediately.
Sauce
Melt butter over medium heat and add flour to make a roux. Cook for five minutes, stirring constantly. Add stock and bring to a boil. Reduce heat and simmer for fifteen minutes. Add half and half, lingonberries, cheese and juniper berries. Add salt, pepper, sugar and vinegar to taste. Remove from heat and set to side. Note: Sauce may be made ahead of time and cooled.
Wine Country Slow Braised Lamb Shank
Napa Rose Restaurant Disney's Grand Californian (from Cooking with Mickey 2004)
6 servings
6 Lamb shanks
Salt and black pepper, to taste
10 garlic cloves
2 Tbsp Canola oil
1 Onion, julienned
2 Carrots, julienned
2 Celery stalks, julienned
2 Cups good red wine
4 Cups Veal or lamb demi-glacé
2 Cups Water
1/3 C Chopped sundried tomatoes
2 Tbsp. kalamata olives, pitted and chopped
1 tsp. Anchovies
½ bunch Thyme sprigs
½ bunch fresh sage
Heavily season lamb shanks with salt and black pepper heavily and allow to sit for 30 minutes.
Pre-heat oven to 350 degrees.
Saute garlic in canola oil, in a large braising pan. Bring up to heat, medium, while stirring garlic constantly. Add onions, carrots and celery and continue to sauté until brown. Deglaze with red wine and add demi-glace and water. Bring to a simmer.
In a separate pan, sauté seasoned lamb shank to a nice brown. Add them to the braising pot of liquid and vegetables. Make sure that lamb shanks are covered with liquid or they will dry out.
Place braising pan in the pre-heated oven and cook uncovered for 2 hours or until very tender. The meat should be falling off of the bone. The liquid should have reduced by half. However, be careful that liquid does not reduce too fast; if it does, add a little more water while shanks are cooking.
Serve with the vegetables and the braising liquid in a large pasta bowl or chop plate.
Lamb shanks go great with red wine, especially cabernet.
Yankee Pot Roast
Liberty Tree Tavern, Magic Kingdom (this version is slightly different than the one in Delicious Disney where it’s called New England Pot Roast)
2 oz Butter
1/2 oz Garlic
1/2 lb Carrots, peeled and diced
3/4 lb Onions, diced
1/2 oz Thyme, fresh minced
1 lb Button mushrooms, sliced
6 lb Beef roast, chuck
3 oz Flour
4 cups Beef broth
1/2 each Celery
2 cups Tomatoes, diced
1 cup Burgundy wine
In a braising pan, add butter and brown the meat, after browned remove and drain the meat. Add the flour to the pan, stir the remaining butter and flour together and continue cooking until flour is lightly brown. Add the burgundy wine, the beef stock, tomatoes, diced carrots, celery, onion and mushrooms. Add fresh thyme. Add the meat back into the pan and simmer for 40 minutes to an hour until meat is tender.
Zwivelrostbraten "Wolf's Steak" - Charbroiled 12 oz. ribeye, herb butter, french fries and crispy onion strings
Wolfgang Puck Café, Downtown Disney
4 servings
Oil, for frying
2 onions, thinly sliced
Salt
1 cup flour
4 (6-ounce) rib eye steaks
Freshly ground black pepper
1 tablespoon each Dijon mustard and grainy mustard
2 tablespoons peanut oil
3 tablespoons butter
1 lemon, juiced or 2 tablespoons balsamic vinegar
1/2 cup veal stock
Minced herbs (parsley, tarragon and chives)
Preheat fryer to 325 degrees F.
In a bowl, season the onions with salt. Add flour and toss until well coated. Shake off excess flour. Deep-fry the onions until golden brown. Remove and drain on plate lined with paper towels. Set aside and keep warm.
Season steaks with salt and pepper. In a small bowl, combine the 2 mustards. Brush 1 side with mustard and lightly flour the same side. In a heavy sauté pan, heat the peanut oil and 1 tablespoon of butter. Sear meat, flour side down first, for about 2 minutes or until golden brown. Turn over meat and sauté for another 2 minutes. Meat should be medium-rare. Transfer to a plate and keep warm.
Deglaze pan with lemon juice or balsamic vinegar and stock. Reduce by half. Finish sauce with the remaining 2 tablespoons of butter and minced herbs.
To serve: Place each rib-eye steak on a warm plate, nappe with the sauce, and top with crispy onions.
VEGETABLES
Au Gratin Potatoes
(Cinderella's Royal Table Breakfast, Magic Kingdom)
Serves 6.
1/4 tsp garlic salt
1/4tsp white pepper
1/2 tsp salt (optional)
3 cups milk
1 cup shredded mild cheddar cheese
4 cups diced and cooked potatoes
1/2 cup flour
1/2 cup fresh and cooked bacon bits
1/2 cup diced onions
1/4 cup melted butter
Preheat oven to 350 degrees F. Dice and cook the potatoes. Dice onions. Gather remaining ingredients. Melt butter. Add onion and saute. Add bacon and cook for 2 minutes. Add flour and stir to make a paste. Cook for 5 minutes.
Add 3 cups milk. Stir until lumps are gone. Cook mixture 10 minutes and continue stirring. Add potatoes, cheese and seasonings. Mix until cheese is melted.
Bake at 350 for 10 minutes.
Au Gratin Potatoes
Blue Bayou, Disneyland
Potatoes (baking) 3 lbs, peeled and thin sliced
Onion, thin sliced
Cream Sauce for the Potatoes
Manufacturing Cream (Heavy Cream) 2 cups
Whole Thyme (dry) 1/4 tsp.
Fresh Garlic (chopped) 2 tbs.
Salt 1-1/4 tsp.
Pepper 1-1/4 tsp
Butter 1 tbs.
Parmesan Cheese (grated) 4 oz
Mix onions and potatoes and put into baking dish. Mix cream, garlic, salt, pepper, and thyme leaves. Pour mixture over potatoes and onions and cover. Put in a pre-heated 350F degree oven, and bake for about one hour. When potatoes are tender, remove from oven and sprinkle with parmesan cheese. Put back in the oven uncovered and bake for ten minutes more until brown. Serve with Blue Bayou Roast Pork loin.
Au Gratin Potatoes
Boatwright’s, Port Orleans Riverside
1.5 pounds Sliced Potatoes
4 ounces Pecorino Cheese
4 ounces Diced Onions
½ quart Heavy Cream
1 ounce Bacon Fat
½ teaspoon Salt
½ teaspoon Pepper
Place all ingredients in a large mixing bowl and mix well. Place mixture in baking pan and bake for 45 min. at 375°.
Au Gratin Potatoes
Coral Reef, Epcot
Serves 4 – 8
4 potatoes, sliced
1 small onion, chopped
1 cup heavy cream
1 tablespoon thyme
1 teaspoon butter
Salt to taste
Pepper to taste
.
Mix cream with salt and pepper in a bowl. Slice potatoes thinly and place directly in cream as you cut. Toss with onions, mix well. Arrange neatly in buttered small baking dish and pour remaining cream over the potatoes. Cover with parchment paper and foil. Bake in the oven at 350 degrees for 30 minutes or until tender. Remove paper and foil, press down with another pan on top until cream starts to rise.
Balsamic Smothered Mushrooms
California Grill, Contemporary Resort
1/2 cup shallots -- minced
1/2 cup dry red wine
1/2 cup balsamic vinegar
1 cup stock -- chicken or beef
1 1/2 pounds mushrooms (cremini -- shiitake, oyster, or portobello)
1 tsp. fresh thyme -- minced
Place shallots in a sauté pan with the reserved pork tenderloin pan juices. Sauté, stirring, then deglaze the pan with the wine and vinegar. Reduce liquid by half, then add the stock and continue cooking until liquid has reached a light glaze consistency. Wash, slice and season the mushrooms with a little olive oil. Spread the mushrooms out on a grill rack and place over low heat. Cover for a few minutes to lightly smoke the mushrooms. Combine the mushrooms with the reduced liquid and set aside. Next, grill the tenderloins over a low to medium fire, turning frequently to lightly brown on all sides (approximately 20
minutes). Baste occasionally with the mustard butter and continue to grill until the tenderloins reach desired doneness.
To serve, place a cup of polenta on each plate. Slice the tenderloins into thick coins and place five coins in the center of the polenta. Ladle the balsamic mushroom sauce over the coins and top with a few leaves of sage or parsley.
Per Serving: 162 Calories; trace Fat (0.8% calories from fat); 2g Protein; 23g Carbohydrate; trace Dietary Fiber;
May ’08- Obviously part of the grilled pork tenderloin recipe. If using normal balsamic vinegar, I would use less otherwise the taste is too strong. In any case one could use less liquid for1 1/2 pounds mushrooms unless you want the liquid as part of the sauce (as in the complete recipe).
Black & Pearl Barley Risotto with Soy Beans & Baby Spinach
Jiko at Disney's Animal Kingdom Lodge
Yield: 8 servings
2 tbsp. Olive Oil
1/2 cup Spanish Onion, diced fine
1/2 cup Pearl Barley
1/2 cup Black Barley (buy from )
2 cups Water
To taste Kosher Salt
To taste Fresh Ground Black Pepper
1/4 tsp. Ground Cumin
1/4 tsp. Ground Cardamom
1/8 tsp. Ground Cloves
1/8 tsp. Ground Cinnamon
1/8 tsp. Ground Coriander
1/2 cup Soybeans, dried
2 cups Water
To taste Kosher Salt
To taste Fresh Ground Black Pepper
1/4 tsp. Ground Cumin
1/4 tsp. Ground Cardamom
1/8 tsp. Ground Cloves
1/8 tsp. Ground Cinnamon
1/8 tsp. Ground Coriander
1/2 lb. Baby Spinach
Heat up the olive oil in a stainless steel pot and toss in the fine-diced Spanish onions. Sweat them until they become translucent.
Pour in the black and pearl barley and stir with the onions until all becomes glossy looking.
Deglaze everything with the water and add in the Kosher salt, fresh ground pepper and the five "C" spices.
Bring the pot to a quick boil and then let it simmer until the barley is done, about 40 minutes. Be aware that the barley may not absorb all the water.
Simultaneously, take the soy beans and cook them in a stainless steel pot with 2 cups of water with Kosher salt, fresh ground pepper and again, the five "C" spices. The beans should take about 30 minutes until done. Reserve them on the side in the broth. You will need the broth to warm up the risotto.
When ready to finish the dish, warm up the barley risotto, add in the cooked soy beans, a little bit of that broth and let it all warm up nicely in a stainless steel pot.
Adjust seasoning and then toss in the baby spinach leafs. Serve immediately and Bon Appetit...
Note: This is a complete vegan dish. If you only are looking to have something vegetarian, you may add in some cheese for added creaminess.
Black Eye Peas with Ginger Soy Juice
Boma – Flavors of Africa, Disney’s Animal Kingdom Lodge
Yield: 8 servings
1/8 pound Black Eye Peas (raw, soak overnight)
1/16 cup Safflower Oil/Vegetable Oil
1/8 pound White Onions, diced small
1/8 quart Ginger Soy Juice
1/16 pound Spinach, julienned
1. Cook the black eye peas with water, salt and pepper. Drain and let cool.
2. Heat oil in sauté pan. Add onion and black eye peas, stirring constantly.
3. Add ginger soy juice and continue stirring. Add spinach just before serving.
Ginger Soy Juice
Yield: 3 cups
1 cup Soy Sauce
1 cup Granulated Sugar
1 ½ cups Water
6 tablespoons Fresh Ginger, finely chopped
1. In a stainless pot, heat all the ingredients until it boils. Let simmer for 20 minutes.
2. Strain the juice through a China cap. Let cool.
Blue Bayou Potatoes
Blue Bayou, Chef Ricky Hidalgo, Downtown Disney
Potatoes Ingredients
6 Potatoes, Peeled and sliced very thin
1 Cup Onions, thinly sliced
2 1/2 Cups Cream Sauce below
Cream Sauce Ingredients
2 1/3 Cups Whipping Cream
1/2 tsp. Whole Thyme (Dry)
1 tbsp. Fresh Chopped Garlic
1 tbsp. Fresh Jalapeno Chili Chopped
1 tsp. Chicken Base
2/3 tsp. Salt
1/8 tsp. White Pepper
1 tbsp. Jalapeno Juice
1. To make the cream sauce, in a medium bowl, mix all the ingredients and with a wire whip, mix well.
2. Cover and store the cream sauce in the refrigerator until ready to use.
3. Put the sliced potatoes and onions in the bowl with the cream sauce and mix well.
4. Put the mix in a 2 X 12 oven pan. Press down evenly.
5. Cover with waxed paper and foil. Bake at 350 degrees for 1 1/2 hours or until the potatoes are very soft. Sprinkle with Parmesan cheese and serve.
Boxty (Irish Potato Pancakes)
Epcot Food and Wine Festival, Ireland
Serves 4
4-ounces potatoes, cooked and mashed
4-ounces raw potatoes, grated
6-ounces all purpose flour
1 teaspoon baking powder
8-oz. buttermilk
1 pinch salt
2 pinches black pepper
Boil 4-ounces potatoes in salted water for 20 minutes or until fork tender.
Mash the boiled potatoes with the buttermilk until no lumps remain.
Cool slightly and add the grated raw potatoes, flour, baking powder, salt and pepper, and mix thoroughly.
Divide mixture 4 portions and brown well on both sides in a hot, oiled skillet until the center is fully cooked.
Serve with Corned Beef, Cabbage and Cider Cream Sauce
Cider Cream Sauce - Serves 4
4-ounces hard cider
4-ounces heavy whipping cream
1 pinch salt
2 pinches white pepper
In a medium saucepan, simmer the hard cider until the volume is decreased by one-half.
Take ¼ of the reduced cider and add that to the heavy cream to equalize the temperature of both liquids.
Slowly mix the cream mixture into the simmering cider and lower heat.
Simmer until the sauce thickens, stirring constantly.
Braised Greens
Boma - Flavors of Africa, Disney's Animal Kingdom Lodge
Yield: 4 servings
1 T. Oil
½ t. Garlic, crushed
½ t. Ginger, crushed
3 strips Cooked Bacon, broken up
1 each Red or Green Peppers, julienned
1 pound Greens (Spinach, Swiss, Chard, etc.)
To taste Salt and Pepper
2 T. Soy Sauce
1. Heat pan and add oil. Wait till pan is hot, and then add garlic, ginger, and bacon.
2. Stir that all up and add the peppers. Cook ingredients until ¾ done, then add greens on top.
3. Pour on soy sauce and salt and pepper to taste. Cook until greens are soft.
Broccoli with Puri-Puri and Key Lime Ponzu
The Crystal Palace Restaurant, Magic Kingdom
Key Lime Ponzu
1 1/2 cups orange juice
3/4 cup soy sauce
1 1/2 TB key lime juice
1 1/2 TB mirin
1 1/2 TB rice wine vinegar
1/2 tsp crushed red pepper
3 1/2 TB granulated sugar
1 1/2 TB cornstarch
Combine ingredients except key lime juice and cornstarch. Bring items to a simmer for 30 minutes. Do not boil. Mix cornstarch and lime juice until completely blended and immediately add to the simmering sauce. Simmer for 5 minutes.
Puri Puri Sauce
6 1/4 TB canola oil
1/3 tsp crushed red pepper
2 1/2 TB fresh garlic, chopped
3/4 TB kosher salt
Combine all ingredients in a saucepan and bring to a boil. Boil for 3 minutes, stir occasionally and turn off heat. Pour into a container.
To Serve: Take 2 bunches fresh broccoli (about 2 pounts), cut into spears. Cook the broccoli spears in lightly salted boiling water until the broccoli is al dente. Toss the broccoli in the Puri-Puri. Place broccoli in a serving dish and top with the Key Lime Ponzu.
Buttered Asparagus with Hollandaise Sauce
Raglan Road Restaurant, Downtown Disney (Chef Kevin Dundon)
Serves 4 - 6
20 to 30 asparagus spears, trimmed
knob of butter
Hollandaise Sauce
1 1/4 tablespoons white wine vinegar
1 1/4 tablespoons fresh lemon juice
3 egg yolks
4 oz (1 stick) unsalted butter
salt and freshly ground white pepper
To make the Hollandaise sauce, place the vinegar in a heatproof bowl with the lemon juice and a yolks and a pinch of salt. Whisk until thoroughly combined, then set the bowl over a pan of simmering water on a low heat and whisk for about three minutes until the mixture is thick enough to leave a trail when the whisk is lifted.
Meanwhile, melt the butter in a small pan or in the microwave. Gradually add the a yolk mixture, a little at a time, whisking constantly. When approximately 3/4 of the stick has been added, season lightly with salt. If it is still too sharp, add a little more butter. Season to taste and keep warm.
Meanwhile, cook the asparagus spears for 3 to 6 minutes, depending on their size, in a large pan of boiling water or in a steamer standing in 3 inches of boiling water until just tender. Drain, return to the pan, and quickly toss in the knob of butter.
To serve, tip the asparagus onto a warmed serving plate and spoon over the Hollandaise sauce or serve separately in a warm jug and allow everyone to help themselves.
Caramelized Mashed Potatoes
Garden Grill Restaurant, The Land, Epcot
Serves 4
1 1/3 pounds Yukon gold potatoes
2 ounces butter
4 ounces milk
to taste kosher salt
to taste white pepper
1 ounce canola oil
4 ounces caramelized shallots
1 ounce butter
Julienne shallots and caramelized in canola oil in skillet. Season with salt and pepper. Add 2 ounces of butter and continue to sauté until golden brown. Boil potatoes until tender. Peel if you do not like the skins. Place potatoes in large mixing bowl and mix on low speed until broken up. Add in milk and butter slowly. Season with salt and pepper to taste. Add in caramelized shallots.
Celery Three Ways
Chef Ed Bilicki of BlueZoo - Dolphin Resort Lake Buena Vista, FL ( Adapted by )
Yield: 4 Servings
Celery Root Puree
5 cloves garlic
4 ounces butter
3 cups milk
1 pound celery root, peeled and cut into large dice
Braised Celery Hearts
1 celery heart, root end intact, tops reserved for later use
2 ounces unsalted butter
½ bunch fresh thyme
1 bay leaf
Chicken stock or water to cover, 1-2 cups
Salt and white pepper to taste
Celery Leaf Salad
1/2 cup celery leaves
1/8 cup flat leaf parsley
½ teaspoon toasted celery seed
½ teaspoon toasted caraway seed
Extra virgin olive oil
Fresh lemon juice
Salt and white pepper to taste
For celery root puree:
In a non-reactive pan, sweat garlic in 1 ounce of the butter. Add milk and bring to simmer. Add celery root and cook until tender. Remove from heat and strain celery root, reserving milk. Puree cooked celery root in a blender while adding reserved milk to a consistency slightly thicker than cream. With blender running, emulsify the remaining butter into the puree, season with salt and white pepper. Pour into a large ISO container and charge with 2-3 shots of NO2. Keep warm in a 130°F water bath.
For braised celery hearts:
Preheat oven to 375°F. Cut celery heart lengthwise (through the root end) into 4 (¼-inch-thick) pieces. Heat a small cast iron, or oven-proof, skillet over medium heat. Add the butter, thyme and bay leaf, then place the celery hearts on top of the herbs. Add enough chicken stock or water just to cover, about an inch. Season with salt and white pepper, and place in oven. Braise until liquid is evaporated and celery hearts are lightly caramelized and tender, about 45 minutes.
For celery leaf salad:
Combine first four ingredients and dress with olive oil and lemon juice to taste. Season with salt and white pepper.
To assemble:
Spoon a small pool of celery root puree on center of serving plate. Top with warm braised celery hearts, and garnish with celery leaf salad.
Cheesy Bacon Potatoes
Chef Mickey’s, Contemporary Resort
Yield: 8 servings
2 cups of shredded potatoes
4 cups of cheese sauce
½ cup of whole milk
1/3 cup of bacon bits ( reserve 2 Tablespoons )
1 tea dill ( fresh or dried )
1 cup of shredded cheddar cheese
½ cup of shredded mozzarella
Preheat oven to 350*. Combine all ingredients except for shredded cheeses and the reserved 2 Tab of the bacon bits. Mix until well incorporated. Take a casserole dish and spray with cooking spray. Spoon potato mixture into dish spread out evenly. Place in oven and bake for approx 35 mins until potatoes are tender. Top with the shredded cheddar, mozzarella and remaining bacon bits. Place back into the oven and bake for approx. 10 – 15 mins until cheeses are melted and caramelized. Take out of the oven and let rest for 10 mins.
Chicken and Chianti Risotto
from Mama Melrose's Ristorante Italiano
2 tbsp. olive oil
1 tbsp. butter
1 medium onion, diced
1 medium green bell pepper, diced
1/2 chicken, boned, skinned and diced
2 cups uncooked Arborio rice
1/2 cup of your favorite Chianti
3 1/4 cups chicken broth
3/4 cup of butter, warmed to
room temperature (optional)
4 tbsp. grated fresh Parmesan cheese
1/2 tsp. fresh cracked black pepper
Heat the oil and 1 tablespoon of butter in a heavy saucepan over medium-high heat. Sauté the onion and pepper until onion is translucent.
Add the chicken and the rice and sauté for another 3 to 5 minutes. Add the wine and cook, stirring frequently, until all the liquid has evaporated. Reduce the heat to medium and, stirring constantly, add the broth one cup at a time. Wait until each cup of the broth is incorporated into the rice mixture before adding the next cup (about 4 to 5 minutes for each cup).
When all of the broth is incorporated, the risotto mixture should have an even, creamy consistency. Fold in remaining butter and cheese.
Season with black pepper, and serve immediately.
Citrus Rice
from 'Ohana, Polynesian
1 1/3 cups water
1/2 tsp. Salt
7 Tbsp. butter, divided
1 1/3 cups pre-cooked rice
2/3 cup chopped celery
1/3 cup chopped Spanish onion
3 Tbsp. chopped orange peel
1 1/2 Tbsp. chopped lemon peel
1/3 cup orange juice
3 Tbsp. chicken broth
Salt and white pepper to taste
Bring water, salt and 2 tsp. butter to a boil. Stir in rice. Cover and remove from heat. At the end of 5 min., fluff with a fork. Set aside.
Heat remaining butter in a 9" skillet. Add celery, onion, orange and lemon peels and mix in rice. Sauté for 7 minutes. Add orange juice and chicken broth and season to taste. Spoon into a 1-quart buttered casserole and bake at 350°F for 15 minutes.
Colcannon
Raglan Road Pub, Pleasure Island from Chef Kevin Dundon
1lb well-scrubbed potatoes
1/4 cup cream
4T + 1T butter
sea salt & freshly ground black pepper
2 oz finely chopped bacon
1/4 cup finely chopped green cabbage
Cover the potatoes with cold water in a saucepan.
Bring to a boil, then simmer for 15-20 minutes, or until the flesh is tender when pieced.
Drain in a colander. Peel the potatoes while still hot. Mash the potatoes until smooth. Beat the 4T butter into the mashed potato and season to taste. Meanwhile, heat the cream in a saucepan. Just as the cream comes to the boil, remove from the heat and beat into the potatoes. Add 1T butter to a hot saute pan. Fry bacon and cabbage in pan for about 5 minutes, or until soft. Add bacon and cabbage to the potato and mix well. Keep the potatoes warm until ready to serve.
Cornbread Stuffing
House of Blues, Downtown Disney
Servings: 12
1 cup onions, 1/8-inch diced
2 cups vegetable stock
4 cups celery, 1/8-inch diced
4 eggs
1 tablespoon garlic, minced
1 cup olive oil
9 cups jalapeño cornbread, 1-inch cubes
7 cups French bread, 1-inch cubes
1 tablespoon salt
1/2 teaspoon white pepper
2 teaspoons poultry seasoning
Sauté onions and celery and garlic in olive oil until translucent. Add cornbread and French bread cubes. Mix with seasoning. Add stock and eggs and salt and pepper. Remove from heat and put into pan. Bake in oven at 325 degrees F for 20 minutes. Remove from oven and serve hot.
Cream Cheese Mashed Potatoes
Le Cellier, Canada - World Showcase – Epcot
Yield: 8 portions
2 pounds Idaho potatoes, peeled
1/8 qt. (1 stick) unsalted butter
1 cup (8 oz) cream cheese
1 cup warmed milk * see note
1 Tablespoon Kosher salt
black pepper to taste
Boil or steam potatoes until tender. Using a food mill or mixer, incorporate all ingredients and adjust seasonings as necessary.
READER'S NOTE: Watch the milk -- 1 cup made them a bit watery the first time I made these.
Creamed Corn Spoon Bread
from Hollywood & Vine, Disney-MGM Studios
1½ cups cornmeal
1 cup buttermilk
8 Tbsp sugar
1½ c corn, frozen
2 Tbsp baking powder
1 c milk
1 tsp salt
¼ c butter
3 cups of any creamed corn, heated
Add dry ingredients to liquid and mix together until well blended. Pour into well greased pan (9” x 13”), place in steamer and cook for 15 to 20 minutes. Top with creamed corn and serve.
NOTE: If you do not have a steamer, use a double boiler. Still cook for 15 to 20 minutes
Creamed Spinach
1900 Park Fare, Disney's Grand Floridian Resort
2 tbsp olive oil
3/4 cup finely diced yellow onion
2 tsp minced garlic
2 10-ounce packages frozen chopped spinach, thawed and drained well
1 cup heavy cream
1/2 cup grated Parmesan cheese
Kosher salt and black pepper to taste
Heat the oil in a sauté pan over medium heat. Add the onion and garlic and sauté until they are translucent. Mix in the spinach. Mix in the cream and Parmesan cheese and bring to a simmer. Salt and pepper to taste. Makes 2-1/2 cups.
Cous Cous Marakesh
from Boma, Animal Kingdom Lodge
Yield: 8 servings
1 cup Water
2 t. Ground Coriander, toasted
2 t. Ground Cumin, toasted
3 each Saffron Threads, toasted and chopped
To taste Salt and Pepper
1 cup Cous Cous
1 small Onion, diced chunky
1 each Carrots, diced chunky
2 each Zucchini, diced chunky
1 small Red Bell Pepper, diced chunky
1 – 8 oz. can Diced Tomatoes
2 T. Garlic, chopped fine
1 t. Ground Turmeric, toasted
1 cup Cilantro, chopped
1. Boil water and add coriander, cumin, salt, pepper, and saffron.
2. Pour over the cous cous. Cover and allow to tenderize. Set aside.
3. Sauté the vegetables with the rest of the spices.
4. Add vegetable stock and simmer until vegetables are tender.
5. Add the cilantro when the vegetables are done.
Creamed Spinach
Yachtsman Steakhouse, Boardwalk
1/4 cup Spanish onion
1/8 tsp. garlic, minced
1/8 cup butter, whole
1 - 16-oz pkg. frozen chopped spinach
3 oz. cream sauce
1/8 teaspoon ground white pepper
Combine onion, garlic, and butter in skillet and sauté quickly. .Add spinach (drained) and quickly cook for five (5) minutes .Add cream sauce and white pepper. Stir to blend. Heat on low heat for five (5) more minutes; remove from heat and cool.
To Serve: Place mixture into a casserole dish. Sprinkle Parmesan Reggiano and Monterrey jack cheese. Broil in oven for 2 min. until cheeses are melted.
Eggplant Florentine with Forest Mushrooms
Caffe Villa Verde - Disneyland Hotel
4 pkg. fresh or 1-1.5 C. frozen spinach, stems removed and chopped
1 C. ricotta cheese
2 T. garlic, minced
1/4 C. pine nuts, chopped
2 T. clarified butter
1 eggplant
Flour
Marinara Sauce (recipe below)
Pesto Sauce (recipe below)
2-3 forest mushrooms per serving (2 rolls)
1 oz. Mozzarella cheese, grated per serving (2 rolls)
In a heated skillet, brown the garlic in butter and saute spinach. Allow to cool. Mix in ricotta cheese. Set aside.
Peel the eggplant racetrack style: Peel lengthwise 1" then leave unpeeled 1" and so on until completed around entire eggplant. Slice into 1/4" thick slices. Dredge in flour and saute quickly for 15 seconds on each side to produce a pliable leaf.
Place some spinach filling on each eggplant leaf and roll into a cannoli shape. Place rolls in a lightly oiled baking pan. Top the rolls with marinara sauce and mozzarella cheese. Bake in a 350 degree oven just until browned. Serve 2 rolls wth 1 oz. basil pesto sauce and Forest mushrooms on the side.
Marinara Sauce
1- 1.5 C. diced tomatoes
4 C. tomato sauce
3/4 C. onion, finely chopped
2 T. garlic, finely chopped
2 T. olive oil
Pinch of each: oregano, thyme, basil, sugar
Salt and pepper to taste
Sauté onion and garlic in olive oil until lightly brown. Add tomato sauce and diced tomatoes. Simmer for 15 minutes, stirring often. Add remaining ingredients and continue simmering for 15 minutes. Adjust seasonings to taste.
Pesto Sauce
4 C. fresh basil leaves, stems removed and coarsely chopped, lightly packed
OR
2 C. fresh, flat leaf Italian parsley, coarsely chopped PLUS 2 T. dried basil leaves
1 t. salt
1 t. ground black pepper
2 t. garlic, chopped
1/4 C. pine nuts or walnuts, finely chopped
2 C. olive oil
1 C. freshly grated Romano or Parmesan cheese
Combine the basil or parsley/dried basil, salt, pepper, garlic, nuts and 1 C. olive oil in a blender jar. Blend them at high speed until ingredients are smooth, stopping the blender every 5-6 seconds to push herbs down with a rubber spatula. Sauce should be thin enough to run off the spatula easily. If it seems to thick, add in extra oil until the consistency is proper. Transfer the sauce to a bowl and add in the grated cheese.
Eggplant Rollatini
Tony's Town Square Restaurant, Magic Kingdom
Rollatini Mix:
1 cup ricotta cheese
1 TBSP olive oil
1/2 tsp garlic, chopped
1/2 cup mozzarella cheese, shredded
1/4 cup Romano cheese
1 egg
1 TBSP parsley, chopped
1 TBSP fresh thyme, chopped
salt to taste
pepper to taste
Cook garlic in olive oil until tender. Set aside and allow to cool to room temperature. Mix all ingredients together and store in an air tight container overnight.
Eggplant Rollatini:
6 slices of eggplant, 1/4 inch thick (Chef Marr cuts these slices from top to bottom rather than across the eggplant)
1 cup vegetable oil
Rollatini mix (see recipe above)
1 cup tomato sauce
1/2 cup mozzarella, shredded
In skillet, heat oil until hot. Place eggplant slices in hot oil and cook until tender, turning once during cooking. Repeat for all 6 slices. Remove from hot oil and place on paper towels to drain. Let eggplant cool. Place eggplant on clean surface, over lapping tow of the longer slices slightly with the wide end of one next to the thin end of other. Season with salt and pepper. Place Rollatini filling on top of eggplant and roll up. Place in oven safe dish and bake at 350 deg for 30 minutes or until hot all the way through. Warm tomato sauce in a small saucepan. Place sauce on top of eggplant. Cover with mozzarella cheese and place back in the oven until cheese is melted
Fire Roasted Corn Spoon Bread
The Crystal Palace Restaurant, Magic Kingdom
Yield - 6-8 servings
1 fresh poblano (or pasilla) pepper minced
1 yellow pepper, small, diced
1 red pepper, small, diced
1/2 red onion, small, diced
2 1/2 cups roasted or grilled corn
1/2 oz. butter
1 TB sugar
3/4 tsp. cayenne pepper
3/4 TB black pepper
2 tsp. kosher salt
1 quart milk
1 quart heavy cream
4 cups corn meal
4 egg yolks
1 1/4 cups buttermilk
4 egg whites
1. In a pot over medium heat, sweat peppers, onions and chilies in butter.
2. Add spices and stir to incorporate.
3. Add milk and cream. Bring to a boil.
4. Reduce heat. Slowly whisk in corn meal. Cook for 5-10 minutes or until it thickens.
5. Remove from heat.
6. In a mixing bowl, whisk together egg yolks and buttermilk.
7. Temper yolk mixture and add back to base.
8. Completely cool corn meal mixture in the refrigerator.
9. Remove from refrigerator and break into small pieces. Leave at room temperature.
10. Whip egg whites to soft peaks. Fold into corn meal mixture and place in a baking dish. 11. Bake 30 minutes at 350 degrees or until golden brown.
Four Cheese Macaroni
Wolfgang Puck Express, Downtown Disney
2 cups macaroni
1 cup chicken stock or water
1 cup heavy cream
1 1/2 cups shredder mixed cheeses (mild cheddar, Vermont cheddar, mozzarella, and fontina)
2 tablespoons butter
1/2 teaspoon salt and pepper
Pinch of cayenne pepper
Place pasta and liquids into rice cooker. Close lid and press cook. When pasta goes to keep warm, add the other ingredients, stir with paddle. Close lid and keep on warm till ready to serve. Stays terrific for hours. At the restaurant they bake it before serving.
FuFu
(Boma, Animal Kingdom Lodge)
Yield - 8 servings
1 pound Sweet potatoes, peeled, medium dice
1 pound Potatoes, peeled, medium dice
2 TBSP Coriander, roasted
2 TBSP Cinnamon, toasted
¼ cup Sugar
¼ cup Butter
Salt and Pepper to taste
Steam all of the tubers until tender. In a mixer mash everything together. Check the seasoning, adjust if needed. Make sure the potatoes are cooked well.
Garlic Buttered Broccoli with Peppers, Onions and Olives
Chef Mickey's, Contemporary Resort
Yield: 4 servings
4, 4-ounce servings of fresh broccoli
1/2 thinly sliced red onion
1/2 thinly sliced red bell pepper
10 Nicoise olives, pit removed and quartered
1/2 stick unsalted butter
1 teaspoon chopped fresh garlic
Cook broccoli to desired doneness in boiling water, shock with ice and water to stop the cooking process.
Melt butter in pre-heated saute pan and add onion, peppers, olives and garlic.
Toss in broccoli and season to taste.
Garlic Mashed Potatoes
from Wolfgang Puck Cafe, Downtown Disney
Serves 5 or 6
2 1/2 pounds baking potatoes, peeled and cut into same size chunks
Salt
8 tablespoons unsalted butter, cut into small pieces, at room temperature
1/2 cup heavy cream, brought to a boil
1/2 cup pureed Roasted Whole Garlic (see "Sauces & Dressings").
Freshly ground white pepper
Freshly grated nutmeg
1 tablespoon chopped fresh parsley, for garnish
In a saucepan, cook the potatoes and raw garlic in lightly salted water to cover, until tender. Drain well. Mash the potatoes through a food mill, or with a potato masher, into a stainless steel bowl.
In a small saucepan, heat butter and cream until butter has melted. Add salt, pepper and nutmeg.
Spoon mashed potatoes into warmed serving bowl and sprinkle with chopped parsley. Serve immediately.
Geelrys Rice
Boma, Animal Kingdom Lodge
3 cups basmati rice
1/2 cup white onions (small dice)
2 Tbsps. olive oil
4 cups water
6 cinnamon sticks
1 tsp. cinnamon powder
1 cup golden raisins
1 cup granulated sugar
Salt to taste
Pepper to taste
1. In a small pot, saute the onions and spices in olive oil until the onions are translucent.
2. Add water and bring to a boil. Add rice and the rest of the ingredients and cover the pot.
3. Let it cook for about ten minutes then reduce the heat to medium and continue to cook for an additional 25 minutes.
Serve hot.
Gratin de Macaroni
Chefs de France, France, Epcot
Serves 6
Macaroni
Salt, pepper, and nutmeg
Gruyere cheese
Unsalted butter
Milk
Make a white roux using clarified butter and flour. After the roux is made, add milk, stirring constantly until the mixture is the consistency of a sauce.
Cook the macaroni, drain and run cool water over to stop the cooking. Place macaroni in a bowl. Mix together the sauce mixture and macaroni, sprinkle with a pinch of salt & pepper, add a dash of grated nutmeg, mix well.
Put macaroni in a baking dish, put on top the cheese, and bake in a 325° oven until the cheese is melted and brown on top.
Green Beans with Tomatoes
Hollywood & Vine, Disney-MGM Studios
1 T. Canola oil
1 t. chopped garlic
1/2 C. diced fresh Beefsteak tomatoes
1 t. Kosher salt
1/2 t. fresh ground black pepper
1 lb. green beans (fresh or frozen)
Heat skillet on low heat. Add oil and garlic, do not brown garlic. Add tomatoes, saute two minutes, add beans and seasoning. Toss very well and serve.
Green Bean Medley
Tusker House, Animal Kingdom
Prepare fresh green beans, fresh carrots and fresh mushrooms, minced garlic. Steam all the vegetables about 5 minutes. Add butter, salt and pepper and serve.
Grilled Asparagus
Storytellers Café, Grand Californian Hotel, DL
Yield: 4 servings
1 pound fresh asparagus, tough bottoms trimmed off
Extra-virgin olive oil
Coarse salt and freshly ground black pepper
1. Par-boil asparagus for 1 minute, then cool in ice water to retain the color and crisp texture of the asparagus.
2. Drain and pat dry. Brush with olive oil and season with salt and pepper to taste.
3. Grill 3 to 4 minutes, or until tender. Drizzle with olive oil.
Cook's note: the asparagus is best cooked the same day it is purchased, but will keep, tightly wrapped in plastic, for 3 to 4 days in the refrigerator. If the spears are thick or tough, snap off the fibrous base and remove the skin with a vegetable peeler.
Grilled Veggie Packet
Disney Institute
Servings: 6
1/2 cup Baby Summer Squash (use Yellow Squash) diced
1/2 cup Organic Zucchini diced
1 cup Button Mushrooms
1/2 cup Red Peppers diced
1/2 cup Green Peas
1 tablespoon Olive Oil or melted butter
1 tablespoon Herbs
2 tablespoons Chopped Garlic
6 piece Banana Leaves 8 inch square (available frozen in Latin American Markets)
6 piece Corn Husk Strips or Butcher's Twine
Make a mixture of cut veggies; as indicated or substitute your favorites. Toss in a bowl with a little melted butter or olive oil, fresh chopped herbs, salt, pepper and spices of choice. An interesting alternative to the previous seasoning, is the Italian Balsamic Sauce (recipe included).
Place some of the veggie mixture in each of the banana leaf squares (in an envelope style and tie into a package with the corn husk strips or butcher's twine. The veggie packets can now be grilled on the char-grill until well-browned on both sides. To serve, place a package on each plate and allow your guests to cut them open to enjoy the burst of steam and flavor.
Note: If banana leaves are unavailable, substitute with cabbage leaves that have been blanched in boiling water until just soft and shocked in ice water.
Italian Balsamic Sauce – 4 servings
1/4 cup Balsamic Vinegar
¼ cup Raspberry Vinegar
¼ cup Olive Oil
2 TBSP chopped Basil
1 TBSP Minced Garlic
1 tsp Kosher Salt
½ tsp Black Pepper
Blend all of these ingredients together and serve.
Gruyere Cassolette
Cinderella's Royal Table, Magic Kingdom - (Note: This is served with Pork Tenderloin at the restaurant.)
YIELD: 2 pounds -- for smaller batches, adjust accordingly
1 lb. orecchiette (ear-shaped) pasta (cooked)
6 oz. shredded Gruyere cheese
¼ cup sundried tomato (julienne)
6 oz. smoked bacon, chopped
1 TB garlic
1 TB shallots
Kosher salt and black pepper 1:1 ratio 1 TB
6 TB butter
6 TB flour
1 pint milk
1 pint heavy cream
1 whole egg
Do not mix:
1 cup Japanese bread crumbs (for bottom and top)
1. Make roux using by melting the butter and adding the flour to form a paste.
2. Add Milk and make a thick Béchamel.
3. Add Gruyere Cheese and combine and season with salt and pepper.
4. In a sauté pan cook bacon, garlic and shallots and combine with the Béchamel.
5. In a mixing bowl combine heavy cream and eggs and OFF OF THE FLAME add to Béchamel.
6. Mix in the Pasta and Sundried Tomatoes and chill.
7. Spray the molds; put breadcrumbs on the bottom. Put mixture and breadcrumbs on the top.
8. Cook until internal temperature reaches 165 degrees. Run a knife around the mold, let stand for 10 minutes and serve.
Jollof Rice
from Boma, Animal Kingdom Lodge
1 lb. Rice
24 oz. Water
4 oz. Chicken base
4 oz. Tomato paste
2 oz. Turmeric
1 oz. Cumin
2 Bay leaves
6 oz. Chopped onion
1 oz. Thyme
1 oz. Rosemary
2 oz. each of Red & green peppers (julienned)
Mix Chicken Base, tomato paste and water. Stir in Turmeric and cumin. Pour over rice and mix well. Add thyme, rosemary, chopped onions, and bay leaves. Pour into 4" hotel pan. Cover with Baker paper and foil. Cook at 325° for 30 to 45 minutes. Mix in julienne red and green peppers.
Kokonut Rice
from Boma, Animal Kingdom Lodge
Yield: 4 servings
1 cup basmati rice
2 tbsp. Vegetable oil
½ tsp. minced garlic
1/3 cup Spanish onions
1 cup water
8 ounces unsweetened coconut milk
1 tsp. Kosher salt
¼ cup grated carrots
¼ cup grated sweetened coconut
1 tbsp. cilantro
Place oil and saucepan over medium-high heat. Sauté garlic and onions for one minute.
Add rice and stir until rice is coated with oil. Add water and stir well. Bring to a boil.
At coconut milk, stir, and cover. Lower heat to a simmer. Let cook for 15 minutes undisturbed.
Remove lid and add remainder of ingredients except cilantro. Fluff and mix with a fork quickly. If rice looks too dry, add a couple tablespoons of water.
Replace lid and let simmer for five minutes. Remove from heat and let set for five minutes. Fluff rice gently, taste and adjust seasonings if needed. Garnish with cilantro and serve.
Note – August 07’ Fabulous if you like coconut. Used low fat coconut milk and tasted very good.
Lemon Grass Risotto
California Grill, Contemporary Hotel (from Cooking With Mickey and the Disney Chefs 2004)
Yield: 4 servings (about 4 cups)
About 5 cups vegetable stock
1/4 cup olive oil
1/2 cup finely chopped onion
1/4 cup finely chopped lemon grass (tender parts only)
2 tablespoons grated, peeled, fresh ginger root
2 teaspoons minced garlic
2 cups Arborio rice
1 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper or to taste
2 teaspoons finely grated lemon zest
Heat the vegetable stock to a boil in a 2 quart saucepan, reduce the heat and keep at a bare simmer.
Heat the oil in a 3 - 4 quart saucepan, over medium heat. Add the onion, lemon grass, ginger root, and garlic, and cook, stirring for 5 to 6 minutes, or until the onion and lemon grass are softened. Add the rice, and cook, stirring, for 5 minutes, or until the ends are translucent.
Add about 1/2 cup of the simmering stock to the rice, and cook, stirring constantly, until all the stock is absorbed. Continue cooking and adding stock, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until the rice is al dente, about 20 minutes; season with salt and pepper about halfway through the cooking time. When the rice is almost done, add the lemon zest, then taste and adjust the seasonings.
Place the risotto on 4 warm serving plates or shallow bowls, and serve immediately.
Cooks Note: an abundance of lemon gives this risotto and refreshing flavor. At some grilled or sautéed shrimp just before serving to turn it into a very satisfying main course.
Mashed Boniato Potatoes
from the Hollywood Brown Derby, Disney-MGM Studios
Serves 4
1 1/2 pounds boniato potatoes*, peeled
3/4 pound red bliss potatoes**, unpeeled
3/4 cup heavy cream
2 tablespoons butter
Kosher salt, to taste
White pepper, to taste
Cut up larger potatoes so that all are about the same size. Cover both types of potatoes with water and bring to a boil. Reduce the heat and simmer until the potatoes are tender. Drain very well. Heat the cream, then keep it on low until needed.
Place the potatoes, cream and butter in a mixer fitted with a whisk and beat until well combined and the desired consistency is attained. Salt and pepper to taste.
* tropical sweet potato also known as Batatas camote or Cuban sweet potato. Often considered a cross between a baking potato and a sweet potato, boniato is easily distinguished from other sweet potatoes by its pink to burgundy-colored skin and its white or cream-colored flesh. It is also much fluffier, drier and less sweet than the yellow or orange-fleshed sweet potato.
** Grown in California - The skin is flakier and the flesh is white, harder, and contains less moisture than the Florida Red.
Mashed Pepper Potatoes
Stromboli's Ristorante, Disneyland (Chef Cassidy)
6 large potatoes,
peeled and quartered
1 tsp. chopped garlic
1 tsp. chicken bouillon
granules or 1 bouillon cube
2 large yellow peppers, roasted
and peeled
1 tsp. prepared horseradish
1 tbsp. sour cream
Salt
Place potatoes in a medium-sized pot. Cover with water and add garlic and chicken bouillon. Bring to a boil and cook, uncovered, 15 to 20 minutes or until soft. Drain, reserving cooking liquid.
While potatoes are cooking, purée peppers, horseradish and sour cream in a blender. Place in large mixing bowl with potatoes and mash together, adding reserved water as necessary. Salt to taste.
Mashed Potatoes
Whispering Canyon Café Wilderness Lodge
3¼ lb Yukon Gold Whole Potatoes
1/3 lb Butter
1 c Milk
1/3 oz Lodge Spice (see recipe below)
8 c Water
1. In a large pot, bring water to boil.
2. Add the potatoes and cook until cooked through, about 40 minutes.
3. After potatoes are cooked, remove and strain.
4. Place the potatoes in a large mixing bowl.
5. Add Butter, Milk, and Lodge Spice to the potatoes. Mix well until smooth & creamy.
6. Adjust milk and seasoning to taste if necessary.
7. Serve hot.
LODGE SPICE
4 oz Kosher Salt
2 oz Granulated Onion
2 oz Celery Salt
1 oz Black Pepper
1 oz White Sugar
1. Combine all ingredients well.
2. Store in airtight container.
Lodge Spice is a great all-purpose seasoning. Use it on meats, fish, poultry, in soups and stews.
Mashed Redskin & Sweet Potatoes
from 1900 Park Fare, Grand Floridian
Yield: 10 1-Cup Servings
2 ½ lbs. red skin potatoes
3/4 lb. sweet potatoes, peeled
12 tablespoons butter, softened
1 tablespoon kosher salt
½ tsp. ground white pepper
Wash and cut both potatoes into uniform size pieces.
Place potatoes in a large saucepan filled with salted cold water. Bring water to a simmer and cook potatoes until they can be easily pierced with a fork.
Drain potatoes and return them to the pan and place over medium heat and stir around to dry out excess water.
Place potatoes and butter in the bowl of an electric mixer*. Begin whipping on low speed. Continue mixing until butter is incorporated. Gradually increase the speed of the mixer to help make the potatoes fluffy. Add the salt and pepper. Taste and adjust seasoning as desired.
If potatoes are too dry you can add hot milk to adjust the consistency.
*Potatoes may also be mashed by hand in the pot that they were cooked in if an electric mixer is not available.
Maui Scalloped Potatoes
from 'Ohana, Polynesian Resort
Yield: 1 ¼ lb.
1 pound Idaho Russet potatoes (70 count), washed and sliced
1 cup Heavy Cream
1/4 cup Cheddar cheese
2 TBSP Parmesan cheese
¼ cup Sweet onions (Maui)
1 tsp Kosher salt
¼ tsp Black pepper
Combine all ingredients. Place in a greased 2” hotel pan and bake at 350 ° Fahrenheit for one (1) hour. Let stand for five (5) minutes before cutting. Serve hot.
Note: Many reviews say to cut down on the cream as it’s too liquid and soupy. Made this for Matti's birthday in '08 and it was a very popular dish. I used 4 lb of pounds of potatoes and needed all the cream because I let it bake for almost 1 hour and 45 minutes. The potatoes seemed too raw after one hour. Good reviews all around for this one.
Per Serving: 339 Calories; 25g Fat (65.7% calories from fat) ; 2g Dietary Fiber
Mashed Rutabaga
from Restaurant Akershus, Norway, Epcot.
1/2 lb Rutabaga
1/4 lb Carrots
1/4 lb Potatoes
1 1/2 cup Half and Half
1/2 oz Sugar
4 Tbsp. butter
Salt, to taste
White Pepper, to taste
Nutmeg, to taste
Place rutabaga, carrots and potatoes in a pan. Add water and boil until soft; pour off water. Bring half and half to a boil, add butter. Mix the vegetables in the chopper; slowly add the hot mixture of cream and butter until the rutabaga reaches the right thickness. Season to taste.
Moroccan Vegetable Rice
from Restaurant Marrakesh, Epcot
Serves: 6
2 cups long-grain white rice
4 cups water
1/2 cup olive oil
1/2 cup frozen peas
1/2 cup frozen corn
1/2 cup grated carrots
1/2 cup tomato paste
2 teaspoons salt
1 teaspoon white pepper
Pinch of saffron
Preheat the oven to 350 degrees.
Combine all ingredients in a 2 1/2- or 3-quart baking dish and combine thoroughly with a whisk. Cover the dish and bake for 1 hour until all the liquid has been absorbed. Stir the rice before serving. (If you are using a gourmet rice, such as basmati, the cooking time will be a bit longer.)
Mushrooms in Cognac Sauce
Disney's Yacht and Beach Club Resort
1 lb. Button Mushrooms, rinsed
½ oz Garlic, Minced
1 oz Shallots, Minced
4 oz Cognac
¼ cup Butter, whole or clarified
16 oz Bordelaise Sauce
1. Sauté garlic and shallots in butter, add whole button mushrooms, cook until most of the liquid has evaporated.
2. Add Cognac and flame off. Add Bordelaise Sauce, bring to a boil and reduce by half.
Bordelaise Sauce:
2 TBS Shallots, minced or (white onion)
1 sprig Thyme, fresh
1 Bay leaf
1 qt. Red Wine (Cabernet)
1 qt. Canned beef consommé (unsalted)
1 TBS Bone Marrow, poached, diced
3 cups Brown Gravy of sauce
Combine the shallots, thyme, bay leaf, consommé, and red wine; reduce this mixture to one cup. Add to brown gravy or sauce, simmer for 20 minutes and strain. Add bone marrow or chopped mushrooms.
Season to taste with salt and pepper
If bone marrow is not desired, use 1 tsp. finely chopped, cooked white mushrooms.
Mushrooms in Cabernet Sauce
Disney’s Yacht & Beach Club Resort
8 oz Onion
8 oz Celery
5 oz Carrot
16 oz Leeks
1 oz Garlic
.5 oz Porcini Powder
.5 oz Tomato Paste
.5 oz Sugar
1 sprig Fresh Thyme
1 Bay Leaf
4 oz Cabernet
12 oz Water
.5 oz Balsamic Vinegar
1 oz Beef Base
Toss the mushrooms in the olive oil and roast in a moderate oven until well browned. Stir in the paste and roast until paste begins to caramelize. Place roasting pan on the stove and deglaze with the wine, scraping pan well.
Place mixture in the steam kettle and add the water. Bring to a simmer, then add in the beef base, thyme, bay leaf, peppercorns and porcini powder. Simmer for 1 - 2 hours. Add in the vinegar and adjust the seasoning.
Mushroom Medley (Ragout)
from Rose & Crown, Epcot
1 tablespoon olive oil
2 tablespoons chopped garlic
4 tablespoons chopped shallots
1 cup button mushrooms, sliced
1 cup shitake mushrooms, sliced
1 cup Portobello mushrooms, sliced
1 cup Crimini mushrooms, sliced
1 cup white wine
2 cups heavy cream
to taste salt
to taste pepper
In a large pot, quickly sweat the shallots and garlic in olive oil. Add the mushrooms starting with buttons, crimini, portabellas, and the shitakes last allowing three minutes between batches. Add white wine and simmer for five minutes. Add heavy cream, bring to a boil and then simmer for 5 minutes to get the correct thickness, making sure it coats the back of a spoon well.
Season with salt and pepper to taste.
'Ohana Green Beans
'Ohana Restaurant, Polynesian Resort
Yield: 6 servings
2 lb. fresh green beans
1 medium red onion, sliced ½ inch thick
3 cloves fresh garlic (whole)
3 TBS canola or vegetable oil
2 TBS low sodium soy sauce
2 TBS granulated sugar
½ tsp Kosher salt
To Taste - fresh ground black pepper
1 lb. bacon, crispy, crumbled
1. Wash green beans in cold water. Snip both ends and break in half.
2. Bring a saucepan of lightly salted water to a boil. Add beans and blanch for 1 minute. Strain.
3. Heat a wok or fry pan over medium high heat. Add oil, then add garlic and sliced onions and stir-fry for 2 minutes.
4. Add green beans and stir-fry for 2-4 minutes depending on how well done you prefer your beans cooked.
5. Add soy, seasonings and continue to stir-fry for 1 more minute.
6. Adjust seasonings if desired.
7. Garnish with crispy crumbled bacon pieces.
Feb. '08 - 1 pound bacon seems a lot but when it's fried and crumbled it's actually too much. We had 1/2 lb ready and then Muzzy forgot to put it on the green beans before serving. They were still very good.
Mushroom Risotto
Le Cellier- Epcot
1/2 lb mushrooms, roasted
4 Tbsp olive oil
1 clove minced garlic
to taste kosher salt
to taste fresh cracked black pepper
4 Tbsp whole butter
1 small onion
1 lb Arborio rice
7 cups beef stock
2 cups heavy cream
1 1/2 cups grated Parmesan cheese
1. Clean mushrooms and toss with enough olive oil just to coat. Add the minced garlic and season with salt and pepper
2. Place on parchment lined sheet pan and roast in 375 oven for 20 minutes. Set aside
3. In a deep six quart, heavy pan, melt 2 to 3 Tbsp of butter over medium low heat.
4. Sauté the onions, seasoning with salt and pepper, until soft and clear.
5. Raise the heat to medium and add the rice
6. Cook for about three minutes, stirring frequently until it looks chalky and a white dot is clearly visible in the center of each grain.
7. Meanwhile, bring your beef stock to a simmer.
8. Heat the cream and keep it on low to keep it warm
9. Begin to add the beef stock one cup at a time, simmering and stirring until each addition has been absorbed by the rice before adding the next.
10. After all of the beef stock has been added, fold in the roasted mushrooms. Begin adding the cream, 1/2 cup at a time and begin tasting
11. When ready, rice should be close to tender and creamy
12. Remove pan from the heat and fold in the remaining butter and Parmesan cheese. Allow to rest for a few minutes before serving.
Orange-Glazed Baby Carrots
from Chef Mickey's, Contemporary Resort
Serves 4
1/4 cup nonalcoholic triple sec
1 cup orange juice
1/2 cup orange marmalade
1/2 cup canned mandarin oranges, drained, 1/4 cup juice reserved
2 tablespoons cornstarch
2 tablespoons cold water
1/2 teaspoon salt
1 pound baby carrots
Kosher salt, to taste
Bring the triple sec to a simmer over medium-low heat and reduce by one third, about 7 minutes. Add the orange juice, marmalade, oranges and reserved juice. Bring to a boil and skim off any impurities.
In a separate bowl, use a fork to combine the cornstarch with the water. Add this mixture to the sauce in a slow stream, whisking vigorously to avoid lumping.
Add the 1/2 teaspoon of salt and keep on very low heat.
Boil the carrots until tender, then drain. Mix the sauce into the cooked carrots. Salt to taste.
April “08- The sauce is sweet and quite good but WAY too much sauce for carrots. It looked like a soup.
Parmesan Mashed Potatoes
from Chef Mickey's, Contemporary Resort (from the resort itself)
Serves 6
3 pounds whole potatoes (Peeled & Cut in to 1 by 1 inch cubes)
4 Tbsp. butter
2 cups half and half
3/4 C. grated parmesan
1 Tbsp. salt
½ tsp. black pepper
Boil the potatoes until they are soft and easy to mash. Drain the potatoes and place back into the pot they where cooked in. Next heat the half and half in a small sauce pan and add to the potatoes.
Following that, begin mixing the potatoes with a whisk or handheld mixer (do not use a food processor) and add in the Parmesan cheese, butter, & continue mixing until smooth and creamy.
Lastly and the salt and pepper to the mix. Finally bowl in your favorite dish and serve with a smile.
Peanut Butter Rice
from Boma, Animal Kingdom Lodge
Yield: 10 servings
½ pound Basmati Rice
Peanut Sauce
¼ pound Peanut Butter
¼ quart ( 1 cup) Coconut Milk
1/16 quart ( 2 ounces) Soy Sauce
1/8 t. Ground Ginger (dry)
1/8 t. Ground Coriander
¼ t. Granulated Garlic
1/16 quart ( 2 ounces) Sugar
1/8 t. Cayenne Pepper
1/8 bunch Parsley, rough chop
1. Cook the basmati rice according to package directions. (normally 1:1¼ liquid.)
2. To make the sauce: in a small pot, combine all the remaining ingredients. Mix well until smooth and heat to proper temperature of 145° or above. Taste and adjust seasonings.
3. At the Boma buffet, the rice and sauce are served separately, so each person can mix in as much or little as they want.
Pepperjack Cheese Grits
Coral Reef, Epcot
11 ounces water
3 ounces grits
to taste salt
2 ounces pepper jack cheese
Flour
1 egg
Bread crumbs
In a medium saucepan, bring water to a boil.
Add grits and cook until stiff.
Add cheese and mix well. Chill.
Cut into 4 ounce patties.
Dip into egg and coat with flour and bread crumbs.
Fry in a skillet.
Polenta
California Grill, Contemporary Resort
YIELD: approx. 3 quarts
1/2 each Spanish onions; small dice
1 pint polenta (approx. 1 pound or 2 cups)
1 ½ cups heavy cream
1 ½ cups Asiago cheese (dry jack if in stock)
1 ½ cup water to adjust
43 ounces milk
1 ½ cups soft goat cheese (Laura Chenel)
8 ounces butter
2 Tbls. thyme; leaves, chop fine
4 Tbls. sage; chop fine
½ cup Kosher salt
1 tsp. . fresh ground black pepper
2 Tbls. roasted garlic
Sweat onions in 1 pound of butter until clear, then add heavy cream, milk, water to adjust, salt, and pepper. Bring to a boil and add polenta.
Reduce to a simmer and stir constantly, until bloom (ask what bloom looks like or demo). Once bloomed, remove from stove -top and stir constantly for 30-40 minutes or put in a 375° oven for 40 minutes.
While polenta is cooking, make a finishing kit. Open and break up goat cheese, cut 1 pound (?) of butter into medium cubes, and chop thyme and sage into a 2-4 quart container.
After 30-40 minutes of cooking, add your finishing kit and adjust your seasonings.
Put into containers for service.
NOTES: Oven cooks polenta without any scorching and does seem to bloom better.
Finishing kit goes into polenta at the end of cooking, cannot be cooked any more once added.
Thyme and sage should be chopped rough to fine, a balance of in between.
Pommes Frites
Cafe Orleans Kitchen, DL
1 portion french fried potatoes
1/2 oz Grana Padano (a type of Parmesan)
1 tsp chopped garlic
1/2 oz chopped parsley
.001 oz Cajun spices
The Cajun spices consist of: cayenne, paprika, salt, white pepper, onion powder, garlic powder, black pepper, whole oregano, sugar, thyme, and rice flour. Exact amounts were not included on the recipe card.
Toss the hot fries with the cheese, spices and parsley and serve with a side of Cajun Spice Remoulade dipping sauce. (ingredients are citrus aioli, Cajun spices, 1000 island dressing, lemon juice, salt, and pepper)
Note: The above information comes from the actual recipe card that is in the kitchen at Cafe Orleans. There is probably a recipe card for the spice mix as well but that is probably made up in the N.O. main kitchen. The list of ingredients for the spice mix came from an ingredient card which listed ingredients for various sauces, marinades and assorted other mixes.
Portobello Mushroom Stuffed with Israeli Cous Cous & Feta Cheese
from Disney Institute
4 Portobello Mushrooms with stems (sice stems and reserve for later)
1 cup Tomato Juice
1/2 cup Balsamic Vinegar
3 teaspoons Chopped Garlic
1/2 cup Red Onion diced
1 cup Eggplant
1 tablespoon Basil chopped
1 cup Israeli Couscous
3 cups Water
2 ounce Feta Cheese crumbled
1 Organic Tomatoes sliced
1/2 pound Salad Greens
Preheat oven to 350º F.
Remove stem from portobello mushrooms. Using a damp towel, wipe off any dirt you see on the mushroom.
In a large sauté pan, mix together the tomato juice, balsamic vinegar and chopped garlic. Bring ingredients to a boil. Place cleaned mushrooms in the liquid and cook for 5-7 minutes and remove. Place mushrooms on a baking sheet with the bottom of the mushroom facing up.
Reserve the cooking liquid from the mushroom and chill. While mushroom is cooking, bring water to a boil and cook couscous until done. Check as you do for pasta. Drain off any excess liquid. Rinse with cold water and drain.
Return the pot used to cook the couscous in to burner and heat over medium heat. Add 1 teaspoon oil and cook onions, diced mushroom stems, garlic and eggplant until soft. Stir in the cooked couscous and stir in basil and Feta cheese. Season to taste with salt and pepper. Divide the couscous mixture evenly between the 4 mushrooms. Pile the mixture onto the mushrooms.
Place the sliced tomatoes on top of the couscous mixture. Sprinkle with wheat germ. Place the filled mushrooms into the oven to reheat for 5-7 minutes.
To plate the dish, place mixed greens on one side of the plate, place warmed mushroom next to the greens. Garnish plate with any remaining tomatoes and red onion. Drizzle the reserved liquid from cooking the mushrooms over the salad and mushroom.
Potato and Dubliner Cheese Root Vegetable Cakes
Epcot Food and Wine Festival, Ireland
Serves 6
½ pound cooked potatoes
¼ pound cooked parsnips
¼ pound cooked carrots
1 ½ cups shredded Dubliner Cheese
1 teaspoon ground mace
1 ½-ounces flour all purpose
1 ½-ounces melted butter
1 pinch salt
2 pinches ground black pepper
Combine all ingredients together in a large bowl and mash well. Add more flour if needed.
Shape mixture into 6 cakes and coat with flour, then egg wash, and finally breadcrumbs.
Pan fry until both sides are golden brown and fully cooked in the center.
Potato Casserole
from the Garden Grill Restaurant, the Land
2 lbs potatoes, diced
2 lbs shredded potatoes
2 c diced onions
1 T dried thyme
1 qt heavy cream
8 egg yolks
8 oz mild cheddar cheese, shredded
6 oz parmesan cheese
2 T salt
1 1/2 t white pepper
Mix together all ingredients, reserving 2 oz cheddar cheese. Spray 2X10X10 pan with nonstick spray. Fill pan 3/4 of the way full with mixed ingredients. Top with remaining cheese & cover with parchment, then foil. Bake at 325 for 50 minutes. Remove foil and paper and bake for an additional 10 minutes. Let stand for 15 minutes.
Potato Dumplings
Biergarten Restaurant, Germany, Epcot
3 pounds peeled potatoes
1 ¼ cup all purpose flour
2 eggs
1 teaspoon salt
¼ teaspoon ground nutmeg
2 tablespoons butter
½ cup white bread crumbs
Cook potatoes in water until tender. Cover and refrigerate 4-6 hours, then mash thoroughly. In a bowl, combine remaining ingredients with the mashed potatoes and mix well. Mixture should form a firm but light paste. Scoop out mixture to desired size and roll into a ball. Cook in simmering salted water for about 15 minutes. Remove with slotted spoon and drain well. Serve hot with roasted meat and gravy.
Potatoes with Afritude
(Boma, Animal Kingdom Lodge)
Yield - 10 servings
5 lbs. Red skinned potatoes (any variety of potato may be used)
2 ounces Olive oil
3 tsp Curry powder
2 tsp Turmeric
1 tsp Garlic powder
1 tsp Paprika
Salt and Pepper to taste
Wash potatoes well, and cut into wedges. In a large bowl mix the spices and olive oil. Add the raw potatoes. Coat the potatoes with the spice mixture. Place the potatoes on a baking sheet, place in a preheated 350° oven and bake for 30 minutes.
Note: The spice mix tastes good – not extraordinary. I used 1.5 lbs of potatoes and adjusted spices more or less to that.
Quinoa
Boma, Animal Kingdom Lodge
20 servings
½ quart Water
1/3 pound Dried Quinoa
1/3 pound Butter
1/3 pound Brown Sugar
Heat water, add butter, sugar and dry quinoa. Cook until quinoa is tender. Serve hot.
Rice Pilaf with Nuts
Aladdin's Oasis, Disneyland
2 C. rice (parboiled)
1/4 lb. butter
1 oz. pistachio nuts, shelled
1 oz. pine nuts
1 oz. hazelnuts, shelled
1/4 t. salt
1 oz. raisins
1 oz. canola oil
1 t. chicken base or bouillion
5 C. water
Roast nuts in oven at 315 degrees F for three minutes. Heat oil in sauce pan over medium heat. Add rice, roasted nuts and chicken base, saute for about one minute. Add water and let rice cook for 10 minutes. Once all of the water is absorbed, add butter and raisins. Mix lightly. Serve hot with kebabs, steaks or chicken.
Roasted Garlic and Grilled Eggplant Whipped Potatoes
Epcot Events (from cooking was Mickey and the Disney Chefs)
Yield: 4 servings
1 small eggplant (about 12 ounces), trimmed, peeled, and cut crosswise into ½” slices
Olive oil, for brushing
2 pounds russet potatoes, peeled and cut into ½” pieces
1 whole head garlic, for Roasted Garlic( recipe follows)
1/2 cup milk, heated
1/4 cup ( 1/2 stick) butter, melted
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground pepper, or to taste
Prepare charcoal for grilling or heat a gas grill. On a work surface, brush one-side of each eggplant slice with olive oil. Grill the eggplant, oiled side down on a lightly oiled rack set over glowing coals six to eight minutes, or until softened and browned. Brush the top side with oil, turn, and grill six to eight minutes longer, or until cooked through.
in a 3 quart saucepan, bring the potatoes and enough salted cold water to cover to a low boil over medium heat, and cook about 15 minutes, until very tender. Drain the water from the pan, shake the pan over high heat for 30 seconds, or until any excess liquid has evaporated and then remove from heat.
Purée the potatoes, eggplant, and the Roasted Garlic through a food mill while the potatoes are still hot. Add the heated milk and melted butter, and whisk until smooth and light. Season with salt and pepper to taste.
Roasted Garlic: preheat the oven to 400°F. Cut off the stem and the top third of 1 whole head of garlic. Place the garlic on a sheet of heavy-duty aluminum foil and drizzle with 1 tablespoon olive oil. Wrap the garlic with foil, seal the edges tightly, and roast for 1 hour. Remove the package from the oven, open carefully, and let the garlic cool slightly. Scrape or squeeze out the pulp from the garlic cloves. You should get about 2 tablespoons Roasted Garlic purée from one small head of garlic.
Roasted Garlic Mashed Potato
Blue Bayou, Downtown Disney
3.5 lb. Whole Peeled Potatoes, cut in 1/4" slices
6.5 oz. Roasted Garlic
2.5 oz. Margarine
0.5 oz. Coarse Sea Salt
1 pinch White pepper
1.5 cup Water
Place Roasted garlic and sea salt in a mixer and beat on slow speed until garlic is like paste. Add steamed potatoes and keep beating until potatoes are just broken. Add remaining ingredients, increase speed until smooth. Do not over whip.
Roasted Garlic Ingredients
6 oz. Garlic
1 tsp. Thyme, dried
0.25 cup Olive Oil
Preheat the oven to 250 degrees F. Place oil, garlic and thyme in a bowl and mix to coat the garlic with the oil. Place the mix of garlic and oil on a sheet pan and spread evenly. Bake for 2 hours.
Roasted Red Potatoes
Wilderness Lodge
1/3 cup olive oil
1 clove of garlic, crushed
1 sprig of fresh rosemary
8 to 10 small, firm red potatoes
Kosher salt
Pepper
Add the garlic and the leaves from the rosemary sprig to the olive oil. Rub the potatoes with the olive oil mixture and sprinkle with salt and pepper to taste. Put the potatoes in an uncovered roasting pan. Bake in a 400 degrees oven for 35 minutes, or until soft and slightly browned. Serve with your choice of steamed or sautéed seasonal vegetables.
These get served with Apple Butter (see recipe).
Apple Butter
1/2 Red Delicious apple
1/2 Granny Smith apple
2 cups softened unsalted butter
1/8 cup applejack brandy
1/4 cup apple juice
1/8 tsp. salt
1/16 tsp. pepper
In food processor, purée whole cored apples (skin on). Add all remaining ingredients and blend until liquid is incorporated and entire batch is smooth.
April ’08 – Good basic roast potato recipe though I would cut was bak on the oil next time. There is a lot of oil in the pan after baking.
Roasted Sweet Potato Wheels with Root Beer Bourbon Glaze
from Hollywood and Vine, Disney-MGM Studios
16 oz. Root Beer
4 oz. Early Times Bourbon
1 oz Lemon Juice (other version calls for ½ ounce)
Pinch Ground Cloves
1.5 oz Corn Starch (mix cornstarch w/water)
2 oz Water
3 oz Brown Sugar (other version has no sugar)
1 oz Butter
Sauce: Mix corn starch with water, set aside. Bring all other ingredients to a boil in a pot. Add corn starch mixture. Sauce is now ready to be poured on sweet potatoes.
Sweet Potatoes: Peel and slice sweet potatoes 1/2" circles. Bake at 350 ° in buttered pan, 20-30 minutes until soft. Remove from oven and ,pour glaze over the sweet potatoes and they are ready to serve.
Note: Had a good online review.
Root Beer Bourbon Sweet Potatoes
Hollywood and Vine, Hollywood Studios
Fresh California Sweet Potatoes, peeled & sliced in 1/2" rounds
4 cups root beer
2 tablespoons lemon juice
1 cup bourbon
Pinch ground cloves
3/4 cup brown sugar
1/4 cup margarine
6 tablespoons corn starch mixed with 3/4 c water
Bake or roast sweet potatoes at 350 degrees F. (preheated) until soft. Meanwhile, combine lemon juice, root beer, bourbon, cloves, brown sugar and margarine in saucepan. Bring to a boil, reduce heat and simmer for 15 to 20 minutes. Blend corn starch with 3/4 cup water. Add to mixture in saucepan and stir until slightly thick. Pour over sweet potatoes.
Root Mashed Potatoes
Cinderella's Royal Table, Magic Kingdom
2 carrots
1 lb redskin potatoes
1 butternut squash
½ red onion
1 clove roasted garlic
salt & pepper
4 oz. Whole butter
1 cup milk or less
1. Cut carrots, onion and summer squash into thin strips. Place on sheet pan with whole garlic clove. Roast for 15 to 20 minutes at 350ºF. Place to the side and let stand. Peel garlic clove when cool.
2. Wash potatoes thoroughly. Place in saucepan with water and a little salt. Bring to boil and then let simmer until cooked.
3. In another saucepan, combine butter and milk. Heat on medium until warm. (Be sure to avoid scorching.)
4. When potatoes are cooked place into bowl with milk mixture. Whip to a smooth consistency. Salt and pepper to taste. Add roasted vegetables and garlic. Whip two more minutes and serve.
Note: July 07 – tastes very good and was popular. I had to use the food processor to mash the root vegetables as they didn’t mash well will a beater. Careful adding the liquid because it will get too mushy if there’s not enough vegetables.
Savory Grits
50's Prime Time, Disney-MGM Studios
1 cup instant grits
4 cups chicken stock (canned okay)
6 oz. goat cheese
2 oz. heavy cream
to taste, kosher salt
to taste, white pepper
1 tbsp. finely chopped chives
Bring stock to boil slowly stirring grits, simmer 5-7 minutes. Remove from heat. Add goat cheese and cream and blend well. Season with salt and pepper, then fold in chopped chives.
Scalloped Potatoes
Narcoosee’s, Grand Floridian
Yields: 12 servings
2-2/3 lbs Idaho potatoes, peeled and chopped
¾ qt Heavy cream
1/3 lb Asiago cheese, grated
1-1/2 oz Parmesan cheese, grated
1-1/16 oz Shallots, diced
½ oz Garlic, minced
7/8 oz Roasted garlic, pureed
1) Mix shallots, garlic and parmesan cheese with heavy cream.
2) Add peeled and sliced potatoes to cream mixture.
3) Pour mixture into greased cake pan and cover with parchment paper and top with aluminum foil.
4) Bake for 45 minutes at 400 degrees F.
5) Uncover and top with Asiago cheese and brown the top until cheese is melted.
Seasoned Green Beans
Chef Mickey’s, Contemporary Hotel
Yield : 2 pounds
2 lbs Green Beans
1 cup chopped tomato
¼ cup lemon Juice
Salt & Pepper TT (To Taste)
1 teaspoon Butter
Blanch your green beans in boiling water for about 1 to 2 minutes or until al dente. Next sauté the Green beans with the tomatoes and butter, Once tomatoes become soft and the lemon juice and season to taste and last but not least.. Enjoy!
Spirit of Aloha Rice
Disney's Spirit of Aloha, Polynesian Resort
1 lb. rice, cooked
2 TBSP soy sauce
1 TBSP butter oil (clarified butter)
2 TBSP red onion, diced
1/2 TBSP garlic, minced
2 TBSP green onion, chopped
1/4 cup carrots, diced
8 oz. cabbage, diced
Seasoning
1 TBSP granulated onion
1 TBSP salt
1 tsp. ground garlic
1 1/2 tsp. black pepper
1/2 tsp. celery salt
1 1/2 tsp. sugar
1. Sauté vegetables (carrots, onion, cabbage, etc.) in butter oil or clarified butter.
2. Add cooked rice, soy sauce, and seasoning to taste.
Stack of Vegetables
Lumière’s & Triton’s, DCL
Yield: 4 side dish (or appetizer) servings
1/2 cup olive oil, as needed for cooking
2 yellow squash, sliced 1/4" thick on angle
1 zucchini, sliced 1/4" thick on angle
8 ounces fresh spinach
2 red onions, sliced into 1/4" thick rings
1 beefsteak tomato, sliced into 1/4" thick slices
4 Portobello mushrooms, cleaned, with stems removed
12 cherry tomatoes
1 cup freshly grated Parmesan cheese
1 cup tomato sauce, warmed
Salt and freshly ground black pepper, to taste
1. Preheat the oven to 350°F
2. Heat a sauté pan and add 1 tablespoon of olive oil. When the pan is hot, add the yellow squash, and sauté on both sides. Season with salt and pepper to taste; set aside.
3. Repeat process with a zucchini, spinach, red onions, beefsteak tomato rings, and portobellos until all have been sautéed. Cool and set aside.
4. Place the cherry tomatoes into the pan without oil, topside down, and cook until the tops of the tomatoes have turned dark brown.
5. Begin making the stacks by placing the sautéed portobellos smooth side down onto a baking sheet. Sprinkle with Parmesan cheese and then make a layer of yellow squash. Sprinkle with Parmesan cheese, then continue making layers of vegetables and cheese, alternating colors, until the stacks are complete. Bake for 10 minutes, or until all cheese is melted and vegetables are warm.
6. When the vegetables are warm, placed each stack in the middle of a plate. Spoon some tomato sauce around the edge of each stack. Arrange three cherry tomatoes around the vegetables.
Stewed Mushrooms
Rose & Crown, Epcot
1 Tbsp. Olive Oil
2 Tbsp. Chopped Garlic
4 Tbsp. Chopped Shallots
1 cup Button Mushrooms (sliced)
1 cup Shiitake Mushrooms (sliced)
1 cup Portabella Mushrooms (sliced)
1 cup Crimini Mushrooms (sliced)
1 cup White Wine
2 cups Heavy Cream
1. In a large pot quickly sweat the shallots and garlic in olive oil.
2. Add the mushrooms starting with the buttons, crimini, portabellas, and the shiitakes last. Give three minutes between each batch.
3. Add white wine and simmer for five minutes.
4. Add heavy cream, bring to a boil and then simmer for about 5 minutes or until you get the correct thickness; make sure it coats the back of a spoon well.
5. Season with salt and pepper to taste.
Stuffed Andouille Mushroom
Blue Bayou, Chef Ricky Hidalgo, Downtown Disney
4 Mushroom Cups
1/2 oz. Green Bell Pepper
1/2 oz. Yellow Bell Pepper
2 Tbsp. Olive Oil
1 Pinch Salt
3 oz. Andouille Sausage
1/2 oz. Red Bell Pepper
1/2 oz. Red Onion, thin sliced
2 Tbsp. Balsamic Vinegar
1 Pinch White Pepper
1. Stuff mushroom cups with Andouille sausage and place them on a cookie sheet.
2. Place mushroom in preheated oven for 350 degrees and cook for approximately 15 minutes or until they reach the 155 degree internal temperature. Place on the side.
3. In a sauté' pan, add the oil, bell peppers and onions. Cook for approximately 4 minutes or until the onion looks translucent. Add vinegar and cook for 30 seconds, add the salt and white pepper.
4. Place this pepper mix on a medium plate with the stuffed mushrooms on top.
Sweet Potato Hazelnut Gratin
from Artist Point, Wilderness Lodge
Yield: 8-10 servings.
4 lbs. fresh sweet potatoes, peeled and sliced
1 1/2 cups whipping cream
3/4 cup maple syrup
3 ounces (or 5 TBSP) unsalted butter
3 cups whole hazelnuts blanched
3 ounces Panko Japanese bread crumbs (Panko are Japanese bread crumbs, and can be found in many Asian markets.)
3/4 cup brown sugar
2 1/2 tsp. salt
1. Using a knife or the cutting-disk attachment of your food processor, slice peeled sweet potatoes into 1/4-inch thick slices and place in a large mixing bowl. Set aside.
Preheat oven to 375 degrees.
2. In a small saucepan, combine whipping cream, maple syrup and butter and warm on low heat until butter melts and ingredients are blended. Take the pan off the heat and reserve.
3. Place the hazelnuts on a cookie sheet and insert them into a preheated 375 F oven and roast until they turn golden brown in color. Remove and let cool then chop with a knife or food processor to a slightly rough consistency, not to fine. Next place the bread crumbs, chopped hazelnuts and the brown sugar into a bowl and mix together. This will be the topping of the gratin.
4. Take the bowl with the potato slices and season them with salt. Next add 2/3 of the cream mixture and 2 cups (should be 2/3) of the topping and toss together coating the potatoes.
5. Next spray a 9-by-12 inch baking dish with your favorite pan spray and place the potato mixture in the dish. Scrape the bowl with a rubber spatula to get all the bits. Then press the potatoes into the pan with your hands to compact and level the slices.
6. Pour the remaining cream mixture over potatoes then cover with baking paper and foil and place into a 375 F oven for 45-55 minutes. When you remove the dish, the sweet potatoes should be just cooked. Add the remaining 1/3 topping in an even layer and place dish back into oven.
7. Reduce heat to 350 F and bake until crust turns a golden brown, approximately 10 minutes. Remove from oven and let rest for 10 minutes before serving.
Note – great online reviews. Kitchen stores sell shallow round or oval gratin pans. The shape and depth of these pieces increase a prepared food's surface to create a crispy layer when the toppings are broiled. But any shallow baking dish will work just fine.
Xmas dinner 07 – I used a 2” deep square pan and (due to the turkey in the oven) baked it at 375 for 30” and then at 300 for the remaining time. This is a 5 star recipe. I would chop the hazelnuts a little finer next time.
Sweet Potato Mash
from House of Blues, Downtown Disney
Yield: 10 servings.
1 1/4 gallons water for boiling potatoes
2 1/2 pounds sweet potatoes
2 tablespoons butter
1 1/2 teaspoons salt
1/4 teaspoon white pepper
2 tablespoons, plus 1 1/2 teaspoons heavy cream
1/8 cup milk
Peel and trim potatoes. Cut into chunks and place in pot of boiling water. While potatoes cook, combine cream and milk with butter and salt and white pepper. Let cook over low heat until thoroughly heated. When potatoes are fork tender, drain in a colander and pour into a large mixing bowl. Mash potatoes. Add cream mixture and continue mashing until the desired consistency is reached.
Sweet Potato Puree
Le Cellier, courtesy of Albert Riviello, Sous Chef
Serving Size: 8 portions
1 pounds Idaho potato (peeled)
1 Pound sweet potato(peeled)
4 oz. 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.
Note: Had this in Jan. ’08 at le Cellier and it’s very good. Made this May ’08 - I used a hand mixer to puree the ingredients together. For 4 pounds of potatoes I used 1 1/2 cups milk and it was far too liquid. This is a rich and good potato mash but add the milk slowly to get the right texture.
Toasted Couscous with Spinach Leaves
from Jiko, Animal Kingdom Lodge
Yield: 6 servings
1 1/2 tablespoons butter
1 1/2 cups dry couscous (1 10-ounce package)
2 cups fresh spinach leaves
1 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
In a large stainless-steel saucepan, melt the butter, add the couscous, and toast over medium heat, stirring often, until golden brown (about 8 minutes). Pull the pan from the stove, pour 2 cups of cold water over the toasted couscous, and quickly layer the spinach leaves on top. Immediately cover the pan with 2 layers of plastic wrap. After steaming for 5 minutes, remove the plastic wrap, and season with salt and pepper to taste.
This is served with the Berbere Braised Lamb Shank.
Note: You can make this the day before, omitting the spinach. Cool and refrigerate. When ready to serve, add the spinach leaves and 1/4 cup of water, cover the pan, and warm slowly over medium-low heat.
March ’08 – probably didn’t add the spinach and cover it fast enough but spinach didn’t steam and couscous tastes too cold. I would add boiling water instead.
Tofu and Curried Green Beans
Boma, Animal Kingdom Lodge
1 lb Fresh Green Beans, blanched
½ lb. Firm Tofu, cut into 1 inch squares
1/16 pt Red Curry Paste
To taste Salt and Pepper
3/8 can Coconut Milk
Honey (add 1 to 2 T on the line)
Seasoned Flour
Blanch the green beans. Dredge the tofu in the seasoned flour. Fry off the tofu and season with salt and pepper. Sauté the green beans in the curry paste. Add the coconut milk and honey. Check the seasoning. Correct if necessary. Toss with the tofu and serve immediately.
Tortilla - Onion and Potato Omelette
Castilla y Leon, Spain, Epcot Food and Wine Festival '05)
Yield: 6 Servings
1 1/2 pounds waxy potatoes, peeled and sliced into 1/4-inch rounds
2 large Spanish onions, peeled and sliced into 1/4-inch rounds
1/2 cup olive oil
1 1/2 pints sunflower oil
8 eggs
Salt and freshly ground black pepper to taste
Pimenton, to taste (Spanish smoked paprika)
2 TBS finely chopped flat parsley
Note: Recipe calls for a bread cube to test oil heat.
1. Toss the potatoes with 1/2 teaspoon of salt and leave them to stand in a colander.
2. Heat the olive oil in a large heavy saucepan. When the oil is hot, but not smoking, add the onions and a pinch of salt. Mix well, reduce the heat and cook slowly, about 30-45 minutes, or until golden in color. Stir frequently to ensure even cooking. Remove from the heat, drain and reserve the olive oil.
3. For the potatoes, heat the sunflower oil in a deep casserole until a bread cube browns evenly. Add the potatoes and cook until tender, without coloring too much, about 15 minutes. Strain the potatoes and reserve the oil for another use.
4. Break the eggs into a large mixing bowl and whisk briefly, just to combine them. Add the onions and potatoes and mix together. Season with pimenton, salt and pepper to taste.
5. Pour 4 tablespoons of the reserved olive oil into a 10-inch saute pan and set over high heat. When the oil begins to sputter, pour in the mixture with one hand while shaking the pan with the other. Reduce the heat to low and cook for 3-5 minutes or until the underside is golden brown. Take a plate of similar size and place it over the pan. Carefully invert the tortilla onto the plate. The uncooked side will be fairly runny.
6. Pour a little more of the reserved olive oil into the frying pan and when it is hot, slide the tortilla back into the pan-runny side down, and tuck in the edges. Cook for another 3 minutes. Both sides of the tortilla should now be a golden brown. Remove from heat and slide onto a serving plate. Allow the tortilla to cool for a few minutes before cutting. Sprinkle with chopped parsley.
Traditionally the Tortilla is cut into diamond shape pieces for serving.
Vegetable Couscous
Morocco, Epcot, Food and Wine Festival '04
Restaurant Marrakesh, Chef Samad Benzari (in Brackets)
Yield: 4 servings
3 quarts – (1 gallon water)
1 TB olive oil
1 generous pinch of saffron
2 TB salt
2 large onions, peeled and quartered (1 small onion, chopped)
1 pound carrots, peeled and sliced into 2-inch long pieces
1/2 pound turnips, peeled and quartered
1/2 pound cabbage, trimmed and cut into thick wedges
1/2 pound zucchini, cut into 2-inch pieces
1/2 pound tomatoes, skinned and quartered
1 cup cooked garbanzo beans
1 - 16 oz box couscous (12 oz.)
(1 small bunch parsely, chopped)
(1 small bunch cilantro, chopped)
(1 tsp. tomato paste)
1. In a large stockpot, bring the water to a boil and add the oil, saffron, onions, carrots, turnips, cabbage, and salt. Simmer for 30 minutes.
2. Add the zucchini, tomatoes, and garbanzo beans and continue to simmer for 15-20 minutes or until all the vegetables are tender.
3. Cook couscous according to the package directions.
4. Pile the couscous in a mound on a large flat dish. Make a well in the center and fill it with the drained vegetables. Serve the cooking liquid on the side.
(In a large pot bring the 1 gallon water to a boil, add chopped onion, oil, saffron, yellow food coloring, parsley, cilantro, tomato paste, and salt and pepper. Bring water back to a boil. Then start adding vegetables as follows:
Add the carrots, boil 5 minutes; add the turnips, boil for 5 minutes; add the cabbage, boil for 5 minutes; add the zucchini and boil for 20 minutes, or as needed for vegetables to cook.
To cook couscous semolina, follow instructions on box.
To Serve: Place couscous semolina on plate and cover with vegetables and cooking liquid.
You can also add either chicken or lamb to this dish. If you are adding chicken or lamb, put the chicken or lamb in the boiling water with the onion, oil, saffron, yellow food coloring, parsley, cilantro, tomato paste, salt and pepper and boil for one hour, then add the vegetables and cook for another one half-hour, or as needed for vegetables to cook.)
Vegetable Curry
Epcot's International Food & Wine Festival, India (2006)
Serves 6
2 large potatoes, peeled and diced into 2 inch cubes
2 tablespoons oil
2 red bell peppers seeded and coarsely chopped
1 large onion, thinly sliced
2 tablespoons yellow curry paste
2 cups coconut milk
1 cup water
1 cup cooked garbanzo beans
Salt and fresh ground pepper to taste
2 tablespoons freshly chopped coriander
Place potatoes in a small pan of cold water. Bring to the boil. Cook potatoes with salt for 5 minutes. Remove from heat and drain.
Meanwhile, in a large sauté pan heat the oil over medium heat and add the peppers and onions. Cook for 10 minutes.
Add the curry paste, coconut milk and water and stir until well combined and simmer for 10 minutes.
Add the potatoes and garbanzo and simmer for 15 minutes or until the potatoes are cooked. Taste for seasoning.
Transfer to a serving dish and garnish with the coriander.
If you like serve accompanied with Basmati rice and chutney.
March ’08 - Good tasting vegetable curry.
Vegetable Potato Bake
from Sci-Fi Dine-In Theater, Disney-MGM Studios
2 ½ lbs hash brown potatoes (shredded potatoes partially blanched)
1 lb yellow squash, sliced 1/3” thick (lengthwise)
1 lb zucchini
6 each Portobello mushroom cap, clean gills off
4 each roasted red peppers
1 ¼ lbs soy (mozzarella) cheese, grated
1 oz corn starch
2 tbsp salt and pepper
2 oz olive oil
Keeping all vegetables separated. Slice both squash and clean mushrooms and toss with olive oil and salt and pepper. Grill all the vegetables and place on sheet pan to cool, this could be done one day ahead of time.
Mix cornstarch, potatoes and salt and pepper, together in a bowl. Get a deep sheet pan and line with
parchment paper and spray with chef coat (if this step is missed it will not come out of the pan)
Press a ¼ inch layer of potatoes in the bottom of the pans and then start layering the vegetables.
Layering, yellow squash, mushrooms, red peppers, and zucchini. In between each layer of vegetable,
sprinkle cheese (about ½ lb). Add the remainder of the cheese to the potatoes and press on the top.
Bake at 350 degrees for 45 minutes to one hour and cut into 8 servings. Top with port vinaigrette.
Veggie Stuffed Peppers
50's Prime Time Cafe, Disney-MGM Studios
4 large green peppers, cored
4 oz diced onions
1 medium zucchini, diced
4 oz sliced mushrooms
1 oz capers
4 oz soy cheese, shredded
Kosher salt to taste
16 oz mashed potatoes
1/4 oz chopped chives
1-1/2 oz olive oil
1 lb cooked rice
4 oz sliced mushrooms
4 oz shredded carrot
1/4 oz minced garlic
1/4 oz Mrs. Dash seasoning
12 oz marinara sauce, your choice
2 oz shredded parmesan cheese
In a skillet over medium-high heat, sauté onions, mushrooms, zucchini, carrots and garlic in olive oil until zucchini starts to soften. Add capers, Mrs. Dash and salt. Mix well and remove from heat and chill. When mix is cool, blend in rice and soy cheese then stuff into prepared peppers. Place a small amount of marinara sauce in the bottom of a baking dish and place stuffed pepper on sauce. Cover with parchment paper and foil and bake at 350° for about 30-40 minutes. When peppers are tender to the touch, place them on a bed of mashed potatoes and top with hot marinara. Garnish with parmesan cheese and chives.
Whipped Butternut Squash
( Liberty Tree Tavern December '96; Magic Kingdom
(6 servings)
6 c butternut squash, peeled 1/2 inch diced
1 quart water
1 t salt
1/4 t white pepper
4 T butter
1/4 t garlic powder
1/2 c maple syrup
Bring water to boil in a 2 q saucepan. Add butternut squash and cook for 10 minutes or until soft. Drain water, add salt, white pepper, garlic powder, butter and maple syrup. Whip with a hand mixer until smooth. Keep warm for serving. NOTE: Drain water completely from squash and let set for 3 minutes.
Wild Mushroom Risotto
Palo, Disney Cruise Line (from Cooking with Mickey, 2004)
Yield: 6 – 8 servings
1 ounce dried porcini mushrooms
3 cups vegetable stock
4 cups chicken stock
2 cups sliced fresh mushrooms, any variety
2 tablespoons olive oil
1 tablespoon butter
1 medium onion, chopped
1 medium leek, white part chopped
1 garlic clove, minced
4 tablespoons chopped Italian parsley
1 pound Arborio rice
2/3 cup white wine
1/2 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper, to taste
Fresh basil leaves, for garnish
1. Please porcinis in a bowl and cover with boiling vegetable stock. Steep for 30 minutes. Remove mushrooms with a slotted spoon; set aside. Strain stock through a fine sieve and add to chicken stock.
2. Sauté fresh mushrooms and 1 tablespoon of oil in a skillet until tender; set aside.
3. Melt butter and remaining tablespoon of olive oil in a large pan. Add onion, leeks, and garlic, and cook over medium heat until the onions are transparent. Add 2 tablespoons of parsley and the rice, and stir to coat.
4. Add the wine, and stir until it is evaporated. Then add mushrooms and stir, reduce heat, and add a ladle of chicken stock.
5. Stir the rice until the liquid is absorbed, add another ladle of stock, and continue in this manner until all the stock has been added and rice is tender but firm.
6. Remove from heat, and add Parmesan and remaining parsley. Season with salt and pepper and garnish with fresh basil.
Cooks Note: try a variety of wild mushrooms, including chanterelle, shiitake, Portobello and oyster for a nutty, earthy flavor. Risotto takes patience, as you must continue to stir and add liquid - be sure to use Italian Arborio rice.
Wild Mushroom Risotto
Wolfgang Puck Cafe's, Downtown Disney
Yield: Serves 8.
1/2 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 T. olive oil
1/2 lb. wild mushrooms, stems reserved
salt
1/4 C. tomato, chopped
4 T. unsalted butter, chilled and cut
1/2 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 1/4 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.
Yam Casserole
Tusker House, Animal Kingdom
4 pounds Canned yams or Sweet Potatoes
7 ounces Coco Fiesta (Coconut Milk)
6 ounces Brown Sugar
1/2 ounce Vanilla
1 teaspoon Cinnamon
1 teaspoon Nutmeg
2 ounce Toasted Coconut
4 tablespoons Corn Starch
2 cups Orange Juice
Drain the juice from the sweet potatoes. Place potatoes into a pan or casserole dish. In a bowl mix the sugar, butter, and coco fiesta. Add the orange juice, corn starch, nutmeg, cinnamon and vanilla. Pour the mixture over the potatoes Cook at 350 degree oven for about 30 minutes Top with the toasted coconut.
Zesty Green Beans
Stromboli's Ristorante, Disneyland (Chef Cassidy)
2 lbs. fresh green beans
2 medium tomatoes, peeled,
seeded and diced
2 tsp. lemon zest
1/2 cup butter
Salt and pepper
Snip ends and wash green beans. Carve an "X" into the bottom of each tomato with a paring knife. Place tomatoes in boiling water for 10 seconds. Immediately remove and plunge into a bowl of ice water for 10 seconds. Peel and remove seeds from tomatoes; dice. Steam green beans for 5 minutes or until just tender. In large sauté pan, heat butter, then add tomatoes and lemon zest. Sauté 1 to 2 minutes, then add cooked green beans. Toss and place in serving dish. Season to taste.
DESSERTS
Almond-crusted Cheesecake - served with Lambert Cherry Sauce.
Narcoossee's, Grand Floridian
Yield: 10 portions
30 oz Cream cheese
7-1/2 oz Sugar
2 oz Sour cream
4 oz Whole eggs
¼ oz (1 1/2 tsp) Almond essence (can use more)
2 oz Heavy cream
¼ sheet Yellow cake or a 1 layer pie dough
15 oz Whipped cream
1 oz Chocolate dust for garnish
2-1/2 oz Semisweet chocolate for garnish
7-1/2 oz Sugared almonds
10 oz White ganache for garnish
Grease individual molds.
Roll out pie dough or cut sponge cake – ¼ inch to ¾ inch thick - and line bottom of molds.
Combine cream cheese and sugar in a mixing bowl. Blend in heavy cream and sour cream. Mix until smooth. Blend in eggs and almond. Mix until smooth. Pour mixture into the molds.
Bake in a water bath at 300o F. for approximately 2 hours, or until filling is set.
Serve cold and top with sugared almonds
Sugar Almonds
6 oz Sliced almonds
1 oz Egg whites
6 oz Sugar
Mix all ingredients together and evenly covered with egg whites and sugar. Bake at 250 degrees for 10 to 12 minutes or until golden brown.
Lambert Cherry Sauce
1 cup Pureed strawberries (from fresh or frozen strawberries)
1 cup Pureed raspberries (from fresh or frozen raspberries)
1 cup Pureed blueberries (from fresh or frozen blueberries)
1 cup Pureed blackberries (from fresh or frozen blackberries)
¼ cup Sugar or to taste
1 tbls Water
2 cups Pureed black cherries (from fresh or frozen)
Bring fruit purees, sugar and water to a boil. Add cherry puree and stir to incorporate. Let cool before using.
Note: Feb. ’08 - Made this for Matti's birthday dinner and the first attempt was not good. The cheesecake was thick, heavy and had no flavor. The sauce did not have much flavor either. I made it a second time as individual portions and this time made sure that there was a lot of water in the water bath, and that it came out after 2 hours. It should not stay in longer than that - probably shorter. I also made sure to put in the right amount of almond flavoring because I don't think I used enough the first time. The second time was very good and I would try and use fresh fruits (or at least thaw the frozen fruits) for the cherry sauce.
African Fruit Fool
Boma, Animal Kingdom Lodge
Serves 10
1 pineapple, peeled and diced
2 green apples, peeled and diced
1 mango, peeled and diced
1 papaya, small, peeled and diced
1 pound red seedless grapes, stamped
5 bananas, peeled and sliced
1 bottle sweetened shredded coconut (may be purchased at an Asian store or substituted with fresh coconut sliced - desiccated or shredded)
1.2 ounce vanilla extract
1 pound sweetened condensed milk
1 cup heavy cream
Combine all diced fruits. Mix vanilla and sweetened condensed milk. Whip heavy cream until stiff peaks form, then blend into above ingredients. Refrigerate and serve cold.
Ambrosia
Crystal Palace, MK (recipe from the early 80s)
Makes 8 servings
1 cup mixed fruit or canned fruit cocktail
½ cup mandarin oranges
½ cup pineapple tidbits
¼ cup crushed pineapple
½ cup miniature marshmallows
1/3 cup flaked coconut
¾ cup sour cream
¼ cup maraschino cherries, halved
¼ cup red seedless grapes
Drain fruits well. Combine with marshmallows, coconut, sour cream, cherries and grapes, mixing lightly but thoroughly. Chill well.
Per serving: 114 calories (42 percent from fat), 5.7 g fat (3.7 g saturated, 1.4 g monounsaturated), 9.5 mg cholesterol, 1.2 g protein, 16.2 g carbohydrates, 0.9 g fiber, 18.3 mg sodium.
Apple and Dried Cranberry Crisp
Garden Grill Restaurant, The Land, Epcot
Serves 8
2 pounds apples, chopped
½ cup sugar
½ teaspoon cinnamon
1 teaspoon lemon juice
1/2 cup apple juice
1 cup cranberries
Mix all dry ingredients in large mixing bowl. Add apples, cranberries, lemon juice and apple juice. Mix well until all apples are coated.
Topping
1/2 cup sugar
1/2 cup brown sugar
¾ cup flour
1 teaspoon cinnamon
1 cup margarine
¾ cup pecans
¾ cup oatmeal
Add all dry ingredients to mixer. Mix well on low speed to incorporate. Slowly add margarine. Incorporate well. Put the apple and cranberry mixture in a 13” x 9” pan. Top with topping mix. Bake in 350 degree oven for 20 minutes or until apples are done.
Apple Caramel Pie
Artist Point at Disney's Wilderness Lodge (also in Delicious Disney)
Servings: 12
Crust
½ cup All-purpose Flour
13 ½ oz. Refrigerated Sugar Cookie Dough (2 - 18 oz Packages)
Filling
2 ¼ pounds Granny Smith Apples, Peeled, cored, cut into 1/2" thick slices
½ cup Granulated Sugar
1/8 cup All-purpose Flour
¾ tablespoon Candied Ginger, Chopped
¾ teaspoon Ground Cinnamon
¾ ounce Caramel
Crumb Topping
2 ¼ cups All-purpose Flour
3/8 cup Granulated Sugar
3/8 cup Dark Brown Sugar, Packed
1 ½ teaspoons Ground cinnamon
¾ cup Butter or margarine, Melted
1½ teaspoons Vanilla Extract
¾ cup Confectioner's Sugar
Preheat oven to 400F.
Crust:
Coat bottom and inside of a 9" spring form pan with cooking spray. At medium-low speed, beat flour into dough until combined. Press Sugar Cookie Dough onto side and bottom of pan, creating a scant 1/4"-thick crust. Refrigerate for 20 minutes. Reduce the oven temperature to 350F. Bake the crust for 15 minutes or until lightly browned.
Filling:
Toss the apples with granulated sugar, flour, ginger, and cinnamon. Spoon into pan. Sprinkle with caramel. Cover tightly with foil. Bake 45 minutes.
Crumb Topping:
While the pie is baking, in a mixing bowl, at low speed, combine flour, sugars, and cinnamon. Increase speed to medium; gradually add butter and vanilla, beating until wet crumbs form. Remove pie from the oven; uncover. Using your hands, press tablespoons of the crumb mixture together to form large crumbs; place over filling, covering the entire surface. Bake, uncovered, for 45 minutes or until lightly browned. Cool on a rack; remove side from the pan. Stir together the confectioners sugar and 8 tsp water until smooth. Transfer to a plastic food storage bag; snip one corner; drizzle over crumbs.
Cooks Note: Nov. ’07 – I had to use a Sugar Cookie mix and added a half a cup extra flour to it. It was still very soft and during the initial baking settled into one thick layer on the bottom. The filling is good – tart but in a good way. I added caramel syrup in the filling and sprinkled it on top but the filling does not have a strong caramel flavor. I had to use 1 cup of butter to make the topping moist enough (and even then the crumbs weren’t exactly “wet”. The topping seem a touch dry and could have used more vanilla or caramel flavoring. All in all, this is a rich and good quality pie though it’s not the best apple pie I’ve ever had. It’s very much like a good crumble and tastes better the next day.
Apple Charlotte
Main Street Bakery, Magic Kingdom
Yield: 24 servings
1 sheet shortbread dough (recipe below)
2/3 cup walnuts
8 lbs apples (approx 17 medium cored, peeled and sliced
3/4 cup dried breadcrumbs
1 tbs. Salt - optional
2 cups plus 4 tbs. granulated sugar
1 tbs. cinnamon
1 cup raisins
1 tsp. nutmeg
5 tbs. cornstarch
Divide shortbread dough in half. Press half of the dough into bottom of a 13
x 9 baking pan. Bake in moderate oven 350° for approximately 10-15 minutes
until golden brown. Toss apples with dry mixture in a separate bowl. Add to
cooled crust, top with remaining crust. Cut slits for air escape, brush with an egg white wash and bake for approximately 60 minutes at 350°.
Shortbread dough
1 cup plain flour
1 cup butter (softened)
1 cup sugar
Mix together in a medium mixing bowl and roll to desired shape.
Apple Cobbler
Liberty Tree Tavern, Magic Kingdom
Preheat oven to 300 degrees.
Pie Crust Dough:
3 ½ cups all purpose flour
2 tablespoons sugar
1 teaspoon salt
2 sticks unsalted butter cut into ¼ inch pieces
4 tablespoons Crisco – Vegetable
Shortening Sift the flour, sugar, and salt into a large bowl Using your fingers, work in the butter and shortening until the mixture resembles coarse crumbs. Add 2 tablespoons ice water and work with your fingers until the water is incorporated and the dough comes together. Add more water if needed.
Spray the inside of a 9x13x2 inch glass or ceramic baking dish with a
non-stick coating. Roll out pie dough on a lightly floured surface and line the baking dish with dough (as for an apple pie)
Apple Filling:
4 pounds Baking Apples – Golden Delicious
½ cup Sugar
1 ½ cups Brown sugar
½ teaspoon Nutmeg – ground
½ cup Flour
Sift dry ingredients together. Put apples in a small saucepan and cook
over medium heat for 2-3 minutes. Add dry ingredients and cook until
apples are soft and ingredients are thoroughly mixed. Remove apples
from heat and chill thoroughly. Place cooled apple filling into dish.
Cream Cheese Filling:
8 ounces Cream cheese – softened at room temperature
1 each large egg
2/3 cup sugar
1 teaspoon Vanilla Extract
Combine all ingredients in a mixing bowl and mix until smooth. Top apples with cream cheese mixture and swirl into apples slightly.
Oatmeal Streusel:
¾ cup All –purpose flour
½ teaspoon Cinnamon – ground
½ cup Brown Sugar – packed
¾ cup Rolled Oats
½ cup Butter – Unsalted
Spread streusel mixture evenly over top of apple/cream cheese mixture.
Bake in center of oven for 1 hour and 15 minutes. Serve with vanilla ice cream.
Apple Cranberry Pie
Epcot Center (Chef Brian Piasecki)
Kitchen time: 40 minutes / Total time: 4 hours
1 pkg. (15 oz.) refrigerated pie crust dough
3 lbs. Granny Smith apples, peeled, cored, thinly sliced
2/3 cup sweetened dried cranberries
1/2 cup sugar
2 Tbs. cornstarch
1-1/4 tsp. ground cinnamon
1 egg, slightly beaten
White decorating sugar crystals, optional
Place jellyroll pan on center oven rack. Preheat oven to 350°F. Fit 1 sheet pie dough in 9” pie pan; flute edge. Combine fruit, sugar, cornstarch and cinnamon; transfer to pie shell.
Unroll remaining pie dough. With mouse-shaped cookie cutter, cut out shapes. Arrange cutouts over fruit, overlapping slightly; attach to each other with water. Brush dough with egg; if desired, sprinkle with sugar crystals. Bake on hot pan 1 hour, 30 minutes or until bubbly. Cool on rack.
About this recipe:
Servings: 10; Calories: 333; Protein: 2 g; Fat: 12 g (5 g saturated);
Apple Crepes
from Restaurant Marrakesh, Epcot
Yield: 6 to 8 crepes
For the crepes:
2 eggs
1 cup flour
1/2 teaspoon salt
1 cup milk
2 tablespoons butter, melted
For the filling:
2 cups apple pie filling
For the sauce:
1 cup honey
1 tablespoon cinnamon
1 tablespoon butter, melted
To serve:
Vanilla ice cream
Preheat the oven to 350 degrees. Butter a baking sheet and set aside. Heat a 5- or 7-inch skillet over medium heat. Combine eggs, flour, and salt in a large bowl. Add just enough of the milk to make a smooth paste. Add the remaining milk, stirring until there are no lumps. Whisk in the melted butter. Ladle or pour just enough crepe batter to cover the pan with a think layer (about 1/4 cup) and quickly rotate the pan to distribute batter evenly. Cook over medium heat until the edges of the crepe curl up and brown slightly, about 1 to 2 minutes. Using two spatulas, flip it over and cook the other side for 1 to 2 minutes. Remove to a plate. Pour batter into pan for the next crepe.
Meanwhile, spoon 1/4 cup apple pie filling down the center of the cooked crepe. Roll up the crepe and place it on the prepared baking sheet. Continue preparing crepes in this fashion until the batter is gone. Add the hot melted butter to the honey and cinnamon and stir with a fork. Pour the honey mixture over the crepes. Bake 5 to 8 minutes, or until the crepes are warmed through.
Remove from the oven and transfer to individual plates. Drizzle crepes with pan sauce and serve with vanilla ice cream sprinkled with a bit of cinnamon.
Apple Crepe with Ginger Ice Cream
Disney's Grand Californian Hotel, Recipe courtesy of Jorge Sotelo, Executive Pastry Chef, 2005 (provides for all catered events and desserts for all the Hotel restaurants)
Crepes
¾ Cup All purpose flour
¼ Tspn. Ground cinnamon
2 Each Egg yolks
2 Each Whole eggs
1 Cup Milk
¼ Cup Unsalted butter, melted
½ Each Vanilla bean
Apple Filling
4 Each Apples
½ Cup Granulated sugar
2 Tspn. Lemon juice
¼ Cup Colvados brandy
½ Cup Light brown sugar
½ Cup Unsalted butter, melted
Applesauce
4 Cups Apples, diced & unpeeled
3 Cups Water
½ Cup Granulated sugar
Juice of a Lemon
½ Each Cinnamon stick
Ginger Ice Cream
4 Cups Heavy cream
2 Cups Milk
1 ½ Cups Granulated sugar
1 ½ Cups Chopped fresh ginger
12 Each Egg yolks
Cabernet Reduction Sauce
1 Cup Cabernet sauvignon
6 Oz. Granulated sugar
Tahitian Cream Anglais
2 Cups Milk
2 Cups Cream
4 Each Vanilla beans
1 Cup Granulated sugar
10 Each Egg yolks
Fillo Crisp
4 Each Fillo dough sheets
1 Cup Clarified butter
1 Cup Granulated sugar for sprinkling
For Crepes:
Place flour and cinnamon in a medium mixing bowl. In a separate small bowl, combine and whisk together yolks, whole eggs and milk. Slowly whisk the wet ingredients into the dry until smooth. Combine butter and vanilla bean in a saucepan; melt butter and whisk together. Add melted butter to crepe batter. Using an 8” nonstick sauté pan, make crepes. Stack crepes on top of each other, cover with a damp cloth until ready for use.
For Apple Filling:
Peel, core and cut apples into a large dice. Preheat a large sauté pan. When it is very hot, add the sugar and allow to melt and caramelize until amber in color. Add the diced apples and lemon juice. Sauté quickly, then add the brandy. The brandy will flame up so be careful. Remove from stove and pour the diced apples into a large bowl.
In a food processor, place one third of the sautéed apples, all of the brown sugar and the melted butter. Pureé until smooth. Stir back into the remaining sautéed apples and allow the filling to cool.
For Applesauce:
Place ingredients in a saucepan and bring to a simmer. Simmer for 10 minutes then remove from heat and allow to steep for 10 to 20 minutes. Strain through a cloth. Cool in an ice bath. Refrigerate until ready to use.
Mix with apple filling and place 3 tablespoons of apple mixture in the center of a cinnamon crepe. Fold over the edges to create a round puck shape. Fill remaining crepes and cover with a damp towel until ready to serve.
For Ginger Ice Cream:
Place the cream, milk, 1 cup of sugar and the ginger in a saucepan over medium heat. Bring to a simmer then remove from heat and allow to steep for 20 to 30 minutes. Place the egg yolks and remaining ½ cup sugar in a medium bowl and stir to combine. Put the ginger mixture back on the heat and bring to a full boil. Quickly whisk the boiling mixture into the yolks and sugar. Strain the mixture through a fine chinois and place into an ice bath to cool. Process in an ice cream machine.
For Cabernet Reduction Sauce:
Bring the cabernet and sugar together in a saucepan on a medium heat for about 15 to 20 minutes or until mixture reaches a thick consistency. Let cool and set aside.
For Tahitian Cream Anglais:
In a saucepan, bring the milk, cream, vanilla beans and half of sugar to a boil. Reduce heat and maintain at a simmer. In a medium bowl, combine the remaining sugar and yolks. Whisk until smooth. Temper the egg yolks by adding one third of the hot cream and place over medium heat, stirring constantly with a spatula. When the mixture thickens enough to coat the back of the spoon, remove from heat and strain through a fine sieve. Chill in an ice bath.
For Fillo Crisp:
Preheat oven to 350 degrees. Carefully spread a sheet of fillo dough on a flat surface. Lightly brush the dough with the butter. Place another sheet of dough on top. Repeat the process until all four sheets have been used. Cut the dough into desired shape. Lightly sprinkle sugar on a parchment-lined sheet tray. Place the dough shapes on the sugar and lightly sprinkle the dough with more sugar. Place a second sheet of parchment paper on top of the dough. Cover with another sheet tray, creating a sandwich. Bake until golden brown, 15 minutes. Allow to cool. Store in an airtight container.
For Final Presentation:
Place crepe on middle of plate on top of Tahitian crème sauce. Top with a scoop of ginger ice cream. Place a fillo triangle on top. For garnish, drizzle with cabernet sauce.
Apple Crisp with Bourbon Ice Cream
Disney's Grand Californian Hotel, Recipe courtesy of Jorge Sotelo, Executive Pastry Chef, 2005 (provides for all catered events and desserts for all the Hotel restaurants)
Serves 10
Apple Crisp
4 Lbs. Apples, peeled and cored (Gala, Granny Smith, or Fiji )
1 Lb. Sugar
¼ Cup Jack Daniels
1 Oz. Corn starch
1 Cup Lemon juice, fresh
1 Cup All purpose flour
½ Cup Granulated sugar
½ Cup Brown sugar
½ Cup Butter, chilled, cut into small pieces
¼ Cup Slivered almonds (toasted)
Bourbon Ice Cream
1 Qt. Milk
1 Qt. Cream (manufacturing)
2 Each Vanilla beans
12 Oz. Granulated sugar
20 Each Egg yolks
¼ Cup Bourbon (whiskey)
Caramel Sauce
14 Oz. Granulated sugar
2 Cups Water
1 ½ Cups Heavy cream
1 Oz. Whiskey
1 Oz. Butter
Sour Cream Sauce
2 Cups Milk
2 Cups Cream
1 Cup Sugar
10 Each Yolks
8 Oz. Sour cream
Powdered sugar, for garnish
For Apple Crisp:
In a saucepan, melt butter and add sugar. Mix together. Add apples then Jack Daniels. Cook until tender. Mix corn starch with lemon juice, add to the apples. Cook for 3 to 5 minutes. Remove from heat. Cool in an ice bath.
Combine flour and sugars in a bowl. Cut in butter with a pastry blender until mixture is crumbly. Add almonds and toss well. Build apples into circular mold and top off with crisp. Cook in 350° F oven for 30 minutes or until golden.
For Bourbon Ice Cream:
In a saucepan, combine milk, cream, vanilla beans and ½ of sugar. Bring to a boil. In a bowl, place yolks, remaining sugar and whiskey, stirring to combine. Quickly temper cream into the yolks mixture. Strain through a fine sieve. Cool mixture in an ice bath. Once it has cooled, process in an ice cream machine.
For Caramel Sauce:
In a heavy saucepan, combine sugar and water. Bring to a boil. Cook until the sugar is deep amber. Add cream slowly and whisk together the remaining ingredients. Pass through a chinois, cool at room temperature.
For Sour Cream Sauce:
In a saucepan, bring the milk, cream and half of sugar to a boil. Reduce heat and maintain at a simmer. In a medium bowl, combine the remaining sugar and yolks, whisk until smooth. Temper the egg yolks by adding one third of the hot cream and place over medium heat, stirring constantly with spatula. When the mixture thickens enough to coat the back of the spoon, remove from heat and strain through a fine sieve. Add sour cream and whisk to combine. Chill in an ice bath.
For Final Presentation:
Bring apple crisp out of the oven. Use spatula to remove ring place on plate. Sprinkle with powdered sugar and drizzle with sour cream and caramel sauce. Top with Bourbon ice cream and garnish.
Apple Prune Crostada with Armagnac Prune Ice Cream
Disney's Grand Californian Hotel, Recipe courtesy of Jorge Sotelo, Executive Pastry Chef, 2005 (provides for all catered events and desserts for all the Hotel restaurants)
Serves 10
15 Each Apples
6 Oz. Butter
24 Oz. Brown sugar
¼ Cup Armagnac
Pinch of Cinnamon
15 Oz. Prunes
Crostada Dough
3 ¼ Cups All purpose flour
3 Oz. Sugar, granulated
1 Tspn. Salt
1 ½ Cup Butter
4.5 Oz. Ice water
Armagnac Prune Ice Cream
1 Qt. Milk
1 Qt. Cream
2 Each Vanilla beans
20 Each Egg yolks
12 Oz. Sugar
½ Cup Armagnac
10 Oz. Prunes
Tahitian Cream Anglais
2 Cups Milk
2 Cups Cream
4 Each Vanilla beans
1 Cup Granulated sugar
10 Each Egg yolks
Powdered sugar, for garnish
For Apples:
Peel, core and cut apples into slices. In a saucepan, melt butter, add sugar, and mix together. Add apples, then armagnac. Cook until tender. Add cinnamon and prunes. Cook for 3 to 5 minutes. Remove from heat. Allow to cool.
For Crostadas:
Mix the flour, sugar and salt in a bowl. Cut the butter in pieces. Cut butter into the flour mixture until it is the texture of corn meal. Sprinkle in the ice water. Mix until the dough has come together. Refrigerate at least 3 hours before rolling. Roll and cut into circles about 6 inches in diameter. Brush each side with egg wash and sprinkle with crystal sugar. Then fill crostadas with the apple and prune mixture. Place in oven for about 30 minutes at 350° F.
For Armagnac Prune Ice Cream:
Place the milk and cream in a heavy saucepan. Heat to a full boil. In a medium bowl, combine egg yolks and sugar. Quickly whisk into cream mixture. Stir until smooth then pass through a fine sieve. Place in a clean mixing bowl. Soak the prunes in the armagnac for 10 minutes then remove the prunes and chop them into small pieces. Add the prunes and armagnac to the ice cream mixture. Place mixture into an ice bath to cool. Process in an ice cream machine.
For Tahitian Cream Anglais:
In a saucepan, bring the milk, cream, vanilla beans and half of sugar to a boil. Reduce heat and maintain at a simmer. In a medium bowl, combine the remaining sugar and yolks. Whisk until smooth. Temper the egg yolks adding one third of the hot cream and place over medium heat, stirring constantly with a spatula. When the mixture thickens enough to coat the back of the spoon, remove from heat and strain through a fine sieve. Chill in an ice bath.
For Final Presentation:
On plate, fill a circular shape with Tahitian cream sauce. Remove cooked apple crostada from oven and sprinkle with powdered sugar. Place crostada on sauce on the middle of the plate with a scoop of ice cream and drizzle with more sauce. Garnish as desired.
Apple Strudel
Germany, Epcot
Serves 8
Strudel Dough -
½ cup bread flour
1 cup all-purpose flour
½ teaspoon salt
1(one) egg yolk
¼ cup warm water
2 teaspoons vegetable oil
Apple Filling -
2 pounds apples, sliced
½ cup melted butter
4 tablespoons toasted breadcrumbs
¼ cup raisins
4 tablespoons granulated sugar
¼ teaspoon cinnamon
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 bow. 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 rectangul. Once you have stretched out the dough, place 3 tablespoons of the breadcrumbs on the long end of the dough closest to you approximately 3 inches wide. Mix together apples and raisings 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.
Apple Strudel with Vanilla Sauce
Epcot Food and Wine Festival, Germany
Yields 4 to 6 servings
Apple Strudel:
¼ cup Bread Flour
1 Egg Yoke
½ cup Flour (all purpose)
½ cup Water (warm)
¼ tsp Salt
1/8 cup Vegetable Oil
Vegetable Oil to cover dough
Method - Mix together the bread flour, all-purpose flour, and salt in a mixing bowl using the dough hook on a mixer. Then 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, cover the dough with oil and place in a sealed container. Place the covered dough in the refrigerator overnight.
Remove from the refrigerator and gently wipe off the excess oil from the dough.
Note : For the best results, place on a clean, lint free towel on the kitchen counter and gently pull the dough with your hands until it appears to be paper thin. The dough should cover the towel and be a rectangular shape.
Strudel Filling:
1 pound Apples
¼ cup Butter (melted)
2 TBSP Bread crumbs
1/8 cup Raisins
Cinnamon sugar
2 TBSP Sugar granulated
1/8 tsp Cinnamon
Mix filling thoroughly. Once you have the dough stretched out place 3 tablespoons of the breadcrumbs on the long end of the dough closest to you approximately 3 inches wide. Mix together the sliced apples and the raisins and place on top of the breadcrumbs. Sprinkle the cinnamon sugar on top of the apple mixture. Add the remaining bread crumbs on top of the apple mixture. With a pastry brush, brush the melted butter on the dough that is exposed. Next grabbing the towel with side where the apple mixture is, roll the dough to the other end making sure that the apple mixture is even. Brush the outside of the dough with the melted butter. Then bake in a 400-degree oven for approximately 20-25 minutes or until the dough is golden brown.
Let cool at room temperature for 30-40 minutes, then slice with a serrated knife into 4 equal portions. Serve with Vanilla Sauce (see Sauces)
Baba Au Rum
Epcot Food and Wine Festival, Russia
3/4 oz. yeast
1/2 C. milk, lukewarm
8 oz. flour
1/2 oz. sugar
4 eggs
1/8 oz. salt
1 t. lemon zest
Dissolve the yeast in the milk and mix in a little flour until a soft dough is formed. Allow dough to proof in a warm place until dough doubles. Add the other ingredients and work into dough. This must be kneaded until bubble forms.
Butter ring shaped molds (or muffin cups) and dust with flour. Fill rings 1/3 full and allow to rise to top of the mold. Bake at 375 degrees F for 30 minutes. Turn out and allow to cool.
Prepare syrup and soak Baba in it before serving.
Syrup
1 C. water
4 oz. sugar
skin of 1/4 lemon
1/4 stick cinnamon
1/2 oz. rum
Place all ingredients except rum in a sauce pan and bring to a boil. Remove from heat, strain and add rum.
Bailey’s and Jack Daniels’s Mousse
The Coral Reef Restaurant, Epcot
Bailey’s Mousse
1 pound white chocolate
5 each of egg yolks
1/8 cup Bailey’s (liquor)
1/4 cup gelatin
1 cup heavy cream
Cream egg yolks. Whip heavy cream (not too stiff). Melt chocolate in double boiler. Dissolve gelatin in boiling hot water, add to chocolate. Add Bailey’s to chocolate, blend well; add yolks and fold in. Fold whipped cream into chocolate. Spray molds inside with baking oil, sprinkle with sugar, put all on one tray, and store in freezer until mousse is ready.
Jack Daniels Mousse
1 pound dark chocolate
5 each egg yolk
1/8 cup Jack Daniels (liquor)
¼ cup gelatin
1 cup heavy cream
Cream egg yolks. Whip heavy cream (not too stiff). Melt chocolate in double boiler. Dissolve gelatin in boiling hot water, add to chocolate. Add Bailey’s to chocolate, blend well; add yolks and fold in. Fold whipped cream into chocolate. Spray molds inside with baking oil, sprinkle with sugar, put all on one tray, and store in freezer until mousse is ready.
Preparation for each dessert plate
4 ounces of Bailey’s mousse
4 ounces of Jack Daniel’s mousse
1 each cigarette décor
Fresh blueberry
Raspberry sauce (raspberry jam with water to make sauce depending on thickness you prefer
1. Place the Bailey’s mousse on one side of place.
2. Place the Jack Daniel’s mouse on the other side.
Or Place Chocolate Mousse on the bottom of a glass cup and the white on top. Layer with Ganache and garnish with 1 each cigarette décor wafer.
Baileys Coffee Cream Pots
Raglan Road, Downtown Disney
Serves 4
1 1/3 cups cream
5 tablespoons Bailey's Irish cream
1/4 cup freshly brewed espresso, cooled
9 ounce (250 g) carton mascarpone cheese
2 1/2 tablespoon sifted icing sugar, plus extra for dusting
cocoa powder, for dusting
For the shortbread cookies
1 1/2 cups plain flour, plus a little extra
pinch salt
1 stick (4 oz) butter, at room temperature
1/4 cup caster sugar
1 egg
Optional - chocolate curls and spun sugar corkscrews, to decorate
Whip the cream in a bowl until soft peaks have formed. Place the Bailey's Irish cream in a bowl with the espresso, mascarpone cheese and icing sugar. Beat until well combined, then fold in the cream. Divide between 4 X 7 fluid oz ramekins or cups and chill for at least 2 hours, or overnight if convenient.
To make the shortbread cookies, preheat the oven to 350°F. Sift the flour and salt into a bowl and set aside. Cream the butter and sugar in a separate bowl until pale and fluffy. Slowly beat in the egg and then worked in the sifted flour until you have achieved a fairly soft dough.
Knead the dough lightly on a lightly floured work surface, then roll out to 1/4" thickness. Using a heart-shaped cutter, stamp out cookies, and then arrange them on nonstick baking sheets. Bake for 8 to 10 minutes until cooked through and lightly golden. Leave to cool for 5 minutes, then transfer to a wire rack and leave to cool completely.
To serve, arrange the Bailey's Cream Pots on serving plates and decorate with chocolate curls and spun sugar corkscrews. Add the shortbread biscuits and dust lightly with icing sugar and cocoa powder.
Sugar corkscrew: To make spun sugar corkscrews, place 1/2 cup caster sugar in a heavy-based pan over a low heat and heat gently to dissolve. Bring to a boil and boil fast until the resulting syrup begins to turn pale brown, gently swirling the pan to ensure even cooking. When the caramel is rich golden brown, dip the base of the pan into a sink of cool water to prevent further cooking. Using a clean, small metal spoon and a knife-sharpening steel, dip the spoon into the caramel and lift it out again, then twist it around the steel to create some corkscrews. Use within one hour.
Chocolate curls: place 3 ounces of plain chocolate (at least 50% cocoa solids) in a heatproof bowl set over a pan of simmering water and heat gently until the chocolate has melted. Remove from the heat and stir in an additional 1 oz of chocolate. Continue to stir until the chocolate is smooth and glossy. This will help temper the chocolate. Pour the chocolate onto a very cold marble slab and allow to set at room temperature. If you put it in the fridge the chocolate will lose its wonderful sheen. Using a large sharp knife, pare long curls off the surface of the hardened chocolate, carefully adjusting the angle of the knife as you work.
Bailey's Crème Brûlée Tart
Raglan Road, Downtown Disney
4 baked tart shells
6 egg yolks
3/4 cup sugar
3 ¾ cups cream
4 T brown sugar
3 1/2 T Bailey's
Preheat the oven to 375F.
In a bowl beat the egg yolks with the sugar until fully combined.
Put the cream in a saucepan and bring to a boil, then remove from heat. Strain it and whisk the cream into the beaten yolks. Add the Bailey's to taste.
Pour the custard into the tart shells and bake until set, about 20 minutes.
Remove from the oven and let cool.
Shortly before serving, sprinkle the tops of the custards with additional brown sugar. Use a kitchen torch to caramelize the top of each custard. Or, set the sugar-topped custards under the oven broiler to brown the sugar.
Baked Apple Mascarpone Cheese Crêpes in Vanilla Custard
Fresh Mediterranean, Walt Disney World Dolphin
Yields: 12 Crêpes
Crêpe Batter
1 Cup cold water
3 Large whole eggs
1 Cup all-purpose flour
½ Tsp. salt
Method for Crêpes:
In medium bowl whisk eggs and water until smooth. Add flour, ¼ cup at a time, and stir until smooth. Heat 6-inch non-stick skillet on medium heat. Rub with clarified butter slightly and ladle batter in. Spread batter around to form a smooth crêpe. Do not let batter sit to avoid lumping. Cook till slightly brown and flip, cook until just done. Take out of pan and place on paper towels. Repeat process.
Apple and Mascarpone Cheese Filling
2 Oz. Unsalted butter
½ Lb. medium diced Granny Smith apples (peeled and cored)
1 Tbsp. cinnamon
¼ Tsp. nutmeg
¼ Cup sugar
5 Oz. Mascarpone cheese (room temperature)
Method for Filling:
Heat large skillet on medium heat. Add butter and apples to skillet and start to cook. Stir for 3 minutes, and then add cinnamon, nutmeg and sugar. Cook for 2 minutes and remove from skillet and place in medium size mixing bowl. Place apples in refrigerator for 10 minutes or until apples are cool. When cool, mix apples with softened mascarpone cheese. Place aside to fill crêpes.
Vanilla Custard
1 Cup milk
1 Cup heavy cream
½ Vanilla bean, split in half, lengthwise
½ Cup sugar
4 Egg yolks
Method for Vanilla Custard:
Heat milk, cream and vanilla bean in a medium sauce pan. Whisk together sugar and egg yolks to the ribbon stage. (When stirred the egg yolks will look like ribbons). Slowly whisk in the hot milk and return the mixture to the pan. Cook over low heat until the mixture coats the back of a spoon.
Assembly:
Pre-heat oven to 350°. Place the crêpes on a smooth surface. Use a tablespoon and place apple mixture onto the center of a crêpe pressing the filling down slightly. Fold the crêpe in half and then half again. The crêpe should look like a small piece of pie. Place the crêpes into a non-stick casserole dish with the points sticking down. Once all the crêpes have been placed into the dish pour the vanilla custard over the crêpes. The top of the crêpes should be visible. Place the crêpes into the oven and bake for 7 minutes. Remove from oven and serve.
Baked S'more Turnovers with Scharffen Berger Chocolate
Napa Rose Restaurant, Disney's Grand Californian , Andrew Sutton, Executive Chef
Serves 6
6 six-inch squares of puff pastry
12 ounces Scharffen Berger semisweet chocolate or other high quality chocolate
11/2 cups small marshmallows
9 tablespoons peanut butter (smooth or chunky)
2 eggs, cracked and scrambled
4 ounces sugar crystals
1 pint vanilla ice cream
Caramel sauce to taste
Chocolate sauce to taste
Pre-heat oven to 400 degrees. Lightly dust a work surface with flour. Lay out all six, six-inch squares of puff pastry. Chop up the chocolate and mix with the marshmallows. Brush the puff pastry evenly with the beaten egg. Place the 1½ tablespoons of peanut butter in the middle of each square. Divide the chocolate and marshmallow mixture evenly as you place it on top of the peanut butter. Fold the squares of dough into triangles and seal the edge by pressing the seamed edge with a fork. Be careful that the mixture is completely sealed inside each of the turnovers. Brush the top of each triangle with more beaten egg and sprinkle crystal sugar evenly on top of each turnover. Place onto a lined cookie sheet and bake for 10-12 minutes in a 400-degree oven. Make sure that the tray is rotated to insure even browning. Serve piping hot with ice cream, caramel and chocolate sauce. These s'more turnovers are best served with a glass of really cold, very fresh milk.
These can be made in advance and frozen. When you need them, pull them out of the freezer for 20 minutes. Brush with beaten egg, sprinkle with sugar and bake as if you had just finished folding them.
Chef's note: I like to serve these piping hot with vanilla ice cream, caramel and chocolate sauce. My kids love them and I have yet to find someone who did not say, "Oh man, that sounds good!"
Baklava
Epcot Food and Wine Festival, Greece
1/2 lb phyllo pastry sheets
3/4 C. melted butter
1/2 lb walnuts or almonds, chopped fine
1/4 C. bread crumbs
1/3 C. sugar
1/2 t. cinnamon
1/4 t. cloves
For the syrup:
2 C. sugar
1 C. water
juice of one lemon, to taste
Place one pastry sheet in a well-buttered 9X13" baking pan and brush with melted butter. Place second pastry sheet on top of the first and butter again. Repeat until you have 6 layers of buttered sheets.
Mix walnuts or almonds, bread crumbs, sugar, cinnamon and cloves. Thickly sprinkle top pastry sheet with mixture and place more buttered pastry sheets over this. Repeat in same manner until all ingredients have been used, ending with 6 pastry sheets. Brush top with remaining butter and trim edges with a sharp knife.
Cut diagonal lines the length of the pan to make diamond shape pieces. Sprinkle with water. Bake in a moderate oven for about 1 hour or until golden brown.
To prepare syrup:
Boil sugar, water and lemon juice for 10 minutes. Pour hot syrup over cooked baklava. Allow to stand for several hours before serving.
Banana and Butterscotch "Buzz"
California Grill, Contemporary Resort
Butterscotch Crème Brûlée
7 cups heavy cream
2 Tahitian vanilla beans
12 ounces dark brown sugar
4 ounces water
½ tsp. white vinegar
1 cup heavy cream
1 ounce dark rum
Pinch salt
12 egg yolks
Split the vanilla beans and scrape the seeds from the pods. Add the seeds and the scraped husks to the heavy cream and bring to a boil. Allow the vanilla to steep in the cream for a minimum of 30 minutes.
Combine the dark brown sugar, water, and the vinegar in a heavy saucepan and cook, WITHOUT stirring, to 240°. Remove from the heat and stir in the remaining heavy cream, dark rum, and salt.
When the cream and vanilla have steeped enough, strain the cream to remove the husks. Whisk the yolks lightly to blend them. Add the vanilla flavored cream to the beaten egg yolks, slowly, whisking until well combined.
Whisk the butterscotch mixture into the yolk and cream mixture. At this point, time permitting, the crème brûlée base should be rested overnight. Rest the base under refrigeration due to the uncooked egg yolks it contains.
Divide the base equally between 15 shallow gratin dishes set on a very flat sheetpan. Place the pan directly on the deck of a 325° oven and add boiling water to the sheetpan until the water is a ¼ inch below the rims of the dishes. Bake until lightly set. Remove the pan of crèmes carefully from the oven and allow to cool in it. When they have come to room temperature, chill them.
Different sugar toppings to try if serving on it’s own:
1. Dried brown sugar that is spread on a baking sheet and dry in oven or leave it out for a day or two.
2. In a blender, add brown sugar and blend until not quite a powder. Mix equal portions of granulated sugar and place on sheetpan lined with parchment. Dry in oven at 200° for an hour or so.
Filo Squares
Yield: 15 each
5 Sheets Filo
½ pound butter
8 ounces Granulated Sugar
Butter first 3 sheets of filo. Brush butter on the 4th and 5th layer then sprinkle with Granulated Sugar. Score 3 X 5 on the entire pile of filo. Bake till golden brown.
Butterscotch Sauce
Yield: 1 cup
1 stick Butter, unsalted
1 cup Brown Sugar
Melt Butter in sauce pan. Add Brown Sugar and melt together, reduce until caramel forms.
Caramelized Bananas
2- 3 bananas, halved lengthwise and cut into 3” lengths
Sugar, for caramelizing
The restaurant dusts the bananas with sugar and caramelizes with a blowtorch. Alternatively, you can roll the bananas in sugar, until coated. Spray cooking spray in a medium size nonstick pan, and heat over medium high heat. Add bananas and sugar. Cook bananas until light to golden brown underneath, about 4-5 minutes (you can lift with a spatula to peak). Be careful not to overcook or burn them (if you smell them browning, or see color in the pan, flip them right away). They should not be too soft. Gently flip bananas over to brown other side, turning heat down to medium. The second side will brown in about one minute. Set aside.
Cocoa Nib/Hazelnut Tuile
YIELD: 4 5/8 pounds
16 Ounces Butter
16 Ounces Granulated Sugar
5 Ounces Glucose
5 Ounces Whole Milk
16 Ounces Hazelnut (chopped)
16 Ounces Cocoa Nibs
Melt Butter, Sugar and Glucose. Add milk. Add chopped Hazelnuts and Cocoa Nibs. Form a ball using 100 scoop. Flatten and Bake at 310° for approximately 12 minutes.
Fried Plantains
YIELD: 40 orders
5 each green plantains; peel keep in natural shape; slice thin #15 on deli slicer
1 ounce coffee-cocoa mix - see batch recipe below
1. Carefully peel 5 green plantains trying best to retain natural shape. This should be done no earlier than 4:30 pm.
2. Slice plantains on deli slicer #8 setting down the whole length of the plantain trying to retain the natural shape. See chef for demo if unsure.
3. In batches or 8-10, fry plantains in fryer @ 350° turning plantains to ensure crispy coloring evenly throughout chip while trying to keep their natural shape. If unsure see chef for demo.
4. Once plantains are crispy on both sides let drain on marituffs and season both sides generously immediately so cocoa-coffee mix will adhere.
5. Store on a large plate lined with marituffs for service. Do not wrap.
Coffee/Cocoa Mix for Plantains
YIELD: 26 ounces
1 cup Valrhona cocoa powder
1 cup coffee grounds (fresh grind)
1 cup granulated sugar
¼ cup Kosher salt
Using a clean, dry stainless steel bowl, combine above ingredients and mix together very well to super combine. Store, covered for up to 7 days.
To Assemble: Spoon Caramel Sauce on the dessert plate. Place the crème Brûlée “napoleon” on this (2 squares of Filo that have been filled with Butterscotch Crème Brûlée) and spoon on more Caramel Sauce. Top with 2 slices of Caramelized Banana. Garnish with Cocoa Nib/Hazelnut Tuile, whipped cream and 1 slice of Crunchy Plantain.
Note: Online review said:” It tasted literally like frozen pudding. Nothing like ice cream nor frozen custard - but frozen butterscotch pudding.”
Banana Bread Pudding
Boma, Animal Kingdom Lodge
Serves 10 – 12
1 cup sugar
3/4 tsp cinnamon
5 eggs
1-1/2 cups heavy cream
(Another version also adds 1-1/2 cups milk)
1/2 pound cubed day-old brioche, croissants, challah, or Texas Toast (bread needs a high butter content)
3 bananas, sliced into 1/2-inch pieces
4 tbsp butter, cut into small cubes
Heat oven to 300 degrees. Mix the sugar and cinnamon together. In a separate bowl, beat the eggs, then add the milk, cream, and cinnamon sugar. Place half of the bread cubes in a 9X9-inch square pan. Cover with the sliced bananas, followed by the remaining bread. Pour the cream mixture over the entire dish, filling it two-thirds to three-quarters full. Press the top layer of bread into the liquid to prevent it from drying out. Scatter the butter cubes on top. Bake 60 to 70 minutes, until well set. Let sit for 20 minutes. Serve warm, with chilled vanilla sauce (below). Serves 10 to 12.
Vanilla Sauce:
1-1/2 cups heavy cream
3/4 cup milk
1/4 tsp vanilla extract
4-1/2 tbsp sugar
1 tbsp cornstarch
3 large egg yolks
Bring the cream, milk, vanilla, and sugar to a boil over medium heat, stirring occasionally. Remove from heat. Separately, whisk together the cornstarch and egg yolks. Temper the egg mixture by vigorously stirring in a few spoonfuls of the hot cream mixture, then blend the egg mixture into the remaining cream. Stir until well combined and thickened. Transfer into a bowl and set over an ice bath to cool before serving.
Banana Bread Pudding (Version 2)
Boma, Animal Kingdom Lodge
Serves 10 – 12
2 cups Milk
2 cups Heavy Cream
1 cup 3 T. Sugar
7 each Whole Eggs, beaten
1 teaspoon Cinnamon
4 tablespoons Butter
3 each Bananas, sliced
5 cups Croissants, brioche, or challah bread, cubed or one whole loaf of Texas toast, cubed
1. Cut day-old croissant, brioche, challah, or Texas toast into cubes. Set aside.
2. In a large bowl and using an electric mixer, combine milk, cream, sugar, cinnamon, and beaten eggs.
3. In a 9x9 square or round pan, place one layer of bread on bottom. Place bananas on top, followed by a layer of bread.
4. Pour custard mixture over the entire dish, filling it 2/3 to ¾ full. Press top bread layer into custard to prevent the bread from drying out. Add more custard if necessary.
5. Place butter chunks on top of bread pudding.
6. Bake at 300 degrees for one hour or until an inserted knife comes out clean.
7. Serve with vanilla sauce
Vanilla Sauce
3 cups Heavy Cream
1 ½ cups Milk
1 ½ teaspoons Vanilla Extract
9 tablespoons Sugar
2 tablespoons Cornstarch
6 each Egg Yolks
1. Heat up milk, vanilla, heavy cream, and sugar.
2. Combine cornstarch with egg yolks.
3. Once liquid boils, temper some of the liquid into the yolks and stir vigorously. Then return tempered yolks into the pot.
4. Turn off the heat and stir continuously until well combined and thickened.
5. Transfer the sauce into a bowl and set over an ice bath to cool.
Banana Bread Pudding
Chef Mickey’s, Contemporary Hotel
Yield: 9 X 12 pan
5 Pounds of Danishes (or Bread)
4 Cups half and half or milk
1 ½ Cups sugar
1 Stick butter or margarine -- melted
2 Teaspoons nutmeg
2 Teaspoons cinnamon
2 Tablespoons vanilla extract
6 eggs – beaten
½ lb Banana mashed
4 oz Carmel sauce
Preheat oven to 350 degrees. Tear bread into 2-inch pieces In a large bowl, add half-and-half, sugar, nutmeg, cinnamon, vanilla and half the butter. Add eggs, banana and mix well. Add bread and allow to sit 5 minutes. Grease a 9 x 12 x 2 inch baking pan and add bread mixture. Dot top with remaining butter and bake for 1 hour. Serve warm
Banana-Cinnamon Bread Pudding with Vanilla Sauce
Tusker House, Animal Kingdom
14 ounces Cinnamon Bread
12 ounces Milk
8 ounces Liquid Eggs
4 ounces Brown Sugar
4 ounces White Sugar
10 each Ripe Bananas
1 tablespoon Cinnamon
1 tablespoon Vanilla
¼ teaspoon Nutmeg
4 ounces Raisins
4 ounces Pecans
2 ounces Butter Blend
3 ounces Sanding Sugar
Dice cinnamon bread into 1 inch squares and place into a 12 inch round pan.
In a large bowl, mix the other ingredients except for the bananas, sanding sugar and butter. Mash up 6 bananas and add them to the egg mixture. Slice up the remaining bananas and add them to the panned cinnamon bread. Pour the egg mixture over the bread/sliced bananas and let stand for about 20 to 30 minutes. Bake at 325 degrees for about 25 minutes. Brush the top with the butter blend and dust with the sanding sugar.
Serve warm with vanilla sauce. (recipe follows)
Vanilla Sauce
4 ½ teaspoon Butter Blend
4 ½ teaspoon Flour
¾ cup Sugar
1/8 teaspoon Salt
1 ¼ cup Milk
1 cup Whipping Cream
1 each Egg, Beaten
½ tablespoon Vanilla Paste
On medium heat melt butter in a small sauce pan, add flour and cook for about 5 minutes stirring continuously. In a small mixing bowl mix together the remaining ingredients. Add this to the flour and butter stirring with a whisk until the mixture thickens (about 5 to 8 minutes.) Serve warm or chilled.
Banana Napoleons
from Flying Fish Cafe, BoardWalk (Chef John State – supposedly the original)
Yield: 6 servings Prep: 45 min., Chill: 2 hrs., Cook 18 min., Bake: 55 min.
Custard
3 large egg yolks
1 1/2 cups whipping cream
1/3 cups sugar
1 vanilla bean OR
2 teaspoons vanilla extract
Filo Crisps
1 1/2 tablespoons unsalted stick butter
3 sheets (17x12" each) filo pastry, thawed -- cut in half crosswise
1/4 cup confectioners' sugar (another version uses ½ cup)
Caramel Sauce
1 cup sugar
4 tablespoons unsalted butter
1/2 cup heavy cream
2 large ripe bananas, cut into 1/4 inch-thick slices
unsweetened whipped cream -- garnish
grated chocolate – garnish
Heat oven to 300. Have ready an 8-inch square pan, a larger pan (13x9" works well) and 2 rimmed baking sheets (both same size). Line 1 baking sheet with parchment paper or foil.
Custard: Whisk yolks and 1/4 cup cream in a medium bowl until blended. Set aside.
Put remaining 1 1/4 cups cream in a medium bowl until blended. Set aside.
Put remaining 1 1/4 cups cream and the sugar into a heavy 1 quart saucepan. If using vanilla bean, cut bean in half lengthwise, scrape seeds into saucepan and add bean. Watching carefully, bring just to boil, stirring once to dissolve sugar. Remove from heat. Discard bean.
Gradually whisk about 1/4 hot mixture into yolk mixture, then whisk yolk mixture into saucepan. If not using bean, whisk in extract. Skim any bubbles off top.
Pour into 8-inch pan. Place into a larger pan. Place in oven and add hot tap water to large pan to come 1/2 up sides of 8-inch pan.
Bake 30-40 minutes until custard is firm when gently shaken. Carefully lift 8-inch pan from water to a wire rack. Cool, cover and refrigerate 2 hours or until cold.
Filo Crisps: Meanwhile increase oven to 375 and, melt the butter. Stack filo.
Cover with plastic wrap to prevent drying. Remove 1 sheet to work surface, brush with butter, and dust with confectioner's sugar. Repeat with remaining filo, stacking sheets on top of each other. Cut stack in quarters from the 12-inch side and in thirds from the 8 1/2-inch side (you'll have 12 squares). Place stacks 1/2-inch apart on lined baking sheet. Cover with parchment paper or foil. Top with other baking sheet.
Bake filo until golden, 8-12 minutes (start checking after 8 minutes by lifting off top pan and paper. Filo browns quickly). Remove stacks to a wire rack to cool.
Caramel Sauce: Stir sugar and butter in a heavy 2-3 quart saucepan over medium heat 3-6 minutes until caramel-colored. Slowly stir in cream (mixture will bubble vigorously). Boil 1 minute to thicken slightly.
To assemble: Cut custard into 6 rectangles (vanilla seeds will have settled to bottom). Using a wide straight-edged spatula, transfer 1 rectangle to each dessert plate. Drizzle a little Caramel Sauce around custard. Top each with a filo crisp. Slice bananas into a bowl, gently stir in remaining caramel sauce.
Spoon over each dessert. Top with another crisp, then the cream and grated chocolate.
Banana Napoleon (Version 2)
from Flying Fish Cafe, BoardWalk (from another site)
Yield: 9 servings
5 sheets of phyllo
¾ lb butter, melted
confectioners’ sugar
1. Melt butter. Apply to five (5) phyllo dough layers lightly with a pastry brush.
2. The first three (3) layers only butter. The last two (2) layers butter and lightly coat with sifted confectioners’ sugar. Stack them to make a 5-layer sheet pasted together with the butter and sugar.
3. Cut into squares. This should give you 20 squares (each square approximately 3” x 3”).
4. Place the 20 squares on a half sheet pan turned upside down with a parchment paper liner. Place another liner over the top of the squares and then top with another half sheet pan to press the squares firmly while they bake.
5. Place squares in 350° oven for 10 minutes. Lower oven to 180° and bake for another 10 minutes. Dough should be lightly golden brown in color.
Crème Brûlée
1 qt heavy cream
1 cup sugar
12 each egg yolks
1 each vanilla bean
1. Place mixture in a square baking pan. Place pan inside a larger pan and pour water halfway up pan. Bake at 300° for 30 minutes or until set.
2. Cool for 30 minutes.
3. Cut into nine squares.
Bananas in Caramel Sauce
4 cups sugar
½ lb butter
¾ qt heavy cream
9 each bananas, sliced
1. In a saucepan, bring butter and sugar to a dark amber color over high heat.
2. Add cream slowly. Remove from heat and cool.
3. Warm banana slices in reheated caramel sauce.
Garnish
1/16 oz powdered sugar
½ cup sweetened whipped cream
1/8 oz chocolate shavings
Assembly: 1. Place a square of Brûlée on plate. Top with square of phyllo (a square which has been baked into a single crisp made up of five (5) layers of phyllo).
2. In a sauté pan, heat up about ¼ cup of caramel sauce. Place six slices of bananas in the pan and heat up.
3. Place banana mixture on top of phyllo; place a second piece of phyllo on top. Dust with powdered sugar. Add whipped cream and chocolate shaving.
Banana Split Cake
Boardwalk Café, Disney Boardwalk Resort, from Chef Yoly Lazo, Pastry Sous Chef
Sponge Cake
32 oz egg yolk & 16 oz sugar, whipped to soft peak
8 each banana, mashed
16 oz walnuts
1/4 oz vanilla extract
32 oz egg whites, whipped to soft peaks
20 oz sugar
28 oz all-purpose, sifted
1/2 oz baking powder
1/4 oz baking soda
Whip egg yolks and sugar to soft peaks.
Mash together the banana, walnuts and vanilla.
Whip egg whites and sugar to soft peaks.
Gently combine egg yolks and banana mixture with egg whites.
Sift flour, baking powder and baking soda.
Fold into above ingredients
Bake in a sheet pan at 335 F for 15 min.
Cut roulade sponge in individual serving size rounds.
Layer sponge, sugar syrup, Banana Bavarian cream, sliced fresh bananas and top it with another roulade sponge.
Freeze. Then pull out frozen and top with whipped cream, sugared pecan nuts, caramel sauce, and chocolate sauce.
Note: When I had this, it was served at room temperature.
Bananas Foster Cheesecake
from Planet Hollywood, Downtown Disney
Yield: 8 servings.
Crust:
1 1/2 cups Nilla Vanilla Wafer Cookie crumbs
Butter for greasing baking pan
Flour for dusting baking pan
1/2 cup melted butter, clarified
Batter:
2 pounds cream cheese
2 eggs
1 teaspoon vanilla paste or extract
8 ounces granulated sugar
8 ounces sour cream
Fosters sauce:
4 ounces butter
4 ounces brown sugar
1/2 teaspoon cinnamon
2 ounces banana liqueur
1 lemon
1/2 of an orange
Garnish:
Mint springs
Powdered sugar
1. Combine ground vanilla wafers and clarified butter. When the mixture is the consistency of moist cornmeal, you've added just the right amount of butter. When squeezed it should hold together easily.
2. Rub inside of a springform pan with butter. Dust sides and bottom with flour, discarding any powder that does not stick. Using your hands, tamp down the butter-wafer mixture forming a short wall up the side. When the mixture is even and all holes are filled in, bake the crust at 300 F for just a few minutes to set the shell.
3. For the filling, beat cream cheese until smooth. With machine running, add granulated sugar, stopping occasionally to scrape down the sides. With the machine running, add the eggs, one at a time. Add the vanilla paste or extract and sour cream. Pour batter into prepared, cooled pan and level off with a spatula. Bake at 300 F for 40 minutes.
4. For the sauce, in a small sauté pan, cook brown sugar and butter slowly until the mixture liquefies. Add lemon juice, banana liqueur, orange juice and cinnamon. Bring mixture to a boil and then simmer for 10 minutes and cool. In another sauté pan, sauté banana slices in sizzling butter. When browned on one side, douse the fruit with some of the Fosters sauce.
5. Cut cooled cheesecake into 8 portions. Top with Fosters sauce. Dust with powdered sugar and add a sprig of mint.
Bananas Foster Shortcake
Blue Bayou, Disneyland, Disney Magazine, Summer 2000 & Cooking With Mickey and Disney Chefs
Serves 4
Biscuits
2 ounces (about 1/3 cup) brie cheese, diced
2 1/2 cups Bisquick
1/3 cup granulated sugar
3/4 cup water
Sauce
1 tablespoon butter
4 large bananas, cut into 1/2-inch slices
1 tablespoon granulated sugar
1 cup plus 3 tablespoons brown sugar
2 cups heavy cream
2 tablespoons dark rum
2 tablespoons banana liqueur
Garnish
Whipped cream
Fresh mint sprigs
Preheat oven to 400 degrees F. Place an oven rack in the top position, grease cookie sheet; set aside.
To make the Biscuits, combine the diced cheese, Bisquick and sugar in a bowl; mix well. Add the water and mix thoroughly to make a wet batter. Drop the batter in 4 mounds onto a greased cookie sheet and bake on the top rack for 20 minutes or until cooked through (when wooden pick inserted in middle comes out clean). Remove from oven and cool on wire rack.
To make the Sauce, melt the butter in a saucepan and sauté the bananas for about 3 minutes. Add the sugars and stir until melted. Add the cream and, stirring constantly, cook over high heat until it reaches a boil. Reduce the heat to low and cook for 10 minutes. Add the rum and banana liqueur.
To serve, cut the cooled biscuits from the top two thirds of the way down, open it up and pour the sauce into the center of the biscuit. Serve with garnish of whipped cream and mint sprig.
Bavarian Cheesecake
Biergarten Restaurant, Germany Pavilion, Epcot
6 ounces Cream Cheese
6 ounces Quark (Bakers Cheese)
2 Egg Yolks
4 ounces Granulated Sugar
8 ounces Sour Cream
1 ounce Lemon Juice
12 ounces Heavy Cream
1/2 ounce Gelatin (German version calls for 9 leaves of gelatin)
2 ounces Water
Vanilla Sponge Cake -- recipe follows
Vanilla Sponge Cake
3/4 cup Sugar (granulated)
4 Egg yolks
1 teaspoon. Vanilla Extract
3/4 cup Flour (all-purpose)
3/4 teaspoon Baking Powder
1/2 teaspoon Salt
4 Egg Whites
1. Preheat an oven to 375 degrees F.
2. Sift together the flour, baking powder, and salt.
3. In a mixer, add the egg yolks and sugar beat until light and creamy. Add the vanilla extract.
4. Gradually add the flour mixture to the egg mixture. Beat until smooth.
5. Whip the egg whites until stiff, but not dry. Gently fold this into the cake batter.
6. Place into two separate greased and lined 8-inch round cake pans. Sprinkle with breadcrumbs after greasing. Bake for approximately 10-12 minutes.
Assembling Cake
1. Whip heavy cream until soft peaks. Set aside.
2. Mix together in a mixing bowl the cream cheese, baker's cheese, egg yolks, lemon juice and granulated sugar until smooth. Then add the sour cream and mix until smooth. (optional addition in German version is a package of Vanilla Zucker)
3. Gently add the whipped mixture to the cheese mixture being careful not to over whip.
4. Dissolve the gelatin in the water over a double boiler until the mixture is clear. Be careful not to whip the gelatin so it does not get air bubbles in it.
5. Add the gelatin mixture into the cheese mixture and fold quickly. When adding the gelatin mixture to the cheese mixture set the mixer on medium speed, and add it from the edge of the bowl, being careful not to get the gelatin on the whip or the side of the bowl so as to prevent lumping.
6. Using a springform pan, place one of the vanilla sponge cakes smooth side down. Immediately pour the cheese mixture on the cake, and smooth out surface. Then place the other cake on top with the smooth side out. Let set overnight.
7. Remove the cake from the springform pan. Sprinkle the top of the cake with powdered sugar. This cake can be served with any of your favorite fresh fruit sauce(s).
Note – August 07 – Fabulous. Creamy, rich, LOTS of filling and so good. I used 2 packages of gelatin and it seemed about right. Gelatin clumps in the water so soften it carefully. I didn’t add lemon juice as the original recipe forgot to mention it in the method. I served it with blueberry sauce.
Berry Compote for Bavarian Cheesecake
Coral Reef, Epcot (They use the same cheesecake recipe but add this sauce)
Blackberries (frozen)1 cup
Raspberries (frozen)1 cup
Strawberries (frozen)2 cup
Blueberries (frozen)1 cup
Sugar (granulated) 1 cup.
Water 1 cup.
Gelatin Powder 1 tea spoon
Corn starch 2 tea spoons
Simmer strawberries with sugar and half of the water until slightly thickened. Then dissolve the gelatin in ¼ cup of cold water and set aside. Add the cornstarch to the remaining water and dissolve. Slowly pour in the cornstarch to the fruit mixture, then fold in the rest of the berries and simmer for few minutes more. Take it off the stove and add the dissolved gelatin . Stir gently. Cool the compote before portioning it into glasses. Chill and serve.
This compote is best served topped with good Vanilla sauce.
Berry Cobbler
Artist Point, Wilderness Lodge (also in Delicious Disney with different measurements)
3 cups all-purpose flour
1/4 tbsp. salt
2 1/2 tbsp. baking powder
1 1/8 cups granulated sugar
1/2 cup unsalted butter
2 eggs
1 cup heavy cream
2 cups blueberries or other seasonal berries
8 tbsp. brown sugar
8 tbsp. unsalted butter
Whipped cream or ice cream
Combine the flour, salt, baking powder and sugar.
Break the butter apart into small pieces and mix it in. Add the eggs and stir until just absorbed. Add the heavy cream and mix just enough to incorporate (batter should be lumpy). Divide the dough into four pieces.
In four 6-inch cake pans lined with parchment paper, place the pieces of dough, spread evenly along bottom of the pans. Spread the blueberries on top of each piece. Sprinkle each with 2 tablespoons brown sugar. Dot each with 1 tablespoon butter.
Bake in a preheated 350º F oven for 15 minutes, or until an inserted toothpick comes out clean and dry and the cobblers are lightly browned. Cool to room temperature, add fresh berries (if desired) and serve with a dollop of chilled whipped cream or vanilla ice cream.
Cooks Note: I made this July ’07 and had to use 2 cake pans (1 – 9” and another 12”) because I didn't have 6” pans. I doubled the amount of berries because they looked very sparse in the cake pan. If one makes this in 4 pans then ½ cup berries per dessert might work but I think more is better because there’s a fair amount of dough. My pans baked far longer than 15” (more like 45 – 55) and the edges were done well before the middle. The dessert tastes delicious. 4 portions would be a LOT per person.
Berry Cobbler –Version in the Orlando Sentinel and Delicious Disney
Yield: 6 to 8 servings.
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup plus 2 Tblsp cold butter, cut into small pieces
1 large egg
1 cup heavy cream
12 oz. fresh blueberries
2 Tblsp light brown sugar
1/2 pint each fresh raspberries and blackberries and 8 strawberries for garnish
Vanilla ice cream, frozen yogurt or berry-flavored sorbets for serving.
1. In a medium bowl, whisk together the flour, granulated sugar, baking powder and salt. With a pastry blender, 2 knives used scissor-style or your hands, blend in 1/2 cup butter until crumbly. With a fork, stir in the egg and mix just enough to blend. Add heavy cream and mix just enough to incorporate; do not overmix.
2. Heat oven to 350 F. Lightly grease a 9-inch cake pan. Line the bottom with wax paper and grease the paper.
3. Press dough evenly into the bottom of cake pan. Place blueberries on top of the dough and sprinkle with the brown sugar. Place the remaining 2 tablespoons of butter pieces over berries.
4. Bake 20-25 minutes, or until golden brown. Cool on a rack. Remove the cake from the pan. Cut into wedges. Serve warm with ice cream and the fresh raspberries, blackberries and strawberries.
Bienenstich
Biergarten Restaurant, Germany Pavilion Epcot
Cake Ingredients
1 cup all-purpose flour
1 cup bread flour
1/4 cup granulated sugar
1/4 teaspoon salt
1 tablespoon yeast
2 tablespoon butter
2 each eggs
6 to 8 tablespoon milk
Topping
1/4 cup sugar
3 tablespoons milk
1 cup almonds
Cake Method
Sift together the flours, salt and sugar. Add the eggs one at a time until incorporated. Then add the butter until mixed into flour mixture. Heat milk until it is warm to touch. Add yeast to milk and dissolve. In a mixing bowl, add the warm milk and yeast mixture to the flour until the dough pulls away from the sides but sticks to the bottom of the bowl. Place on a floured surface and roll into a 10 inch circle to the thickness of 1/4 inch. Then place in a greased 10-inch cake pan. Let sit in a warm place covered until the dough doubles in size. Then place topping mixture on top of proofed cake and bake in a 350° for 20-25 minutes or until the top is golden brown. Let cool on wire racks. Once cooled, slice in half lengthwise using a serrated knife. Brush both sides with the honey and sugar mixture. Then line a 10 inch cake pan with plastic wrap so it over hangs on the sides. Place the bottom of cake in the pan. Spread the pudding and whipped cream mixture on the bottom of the cake. Then place the top portion of the cake on the pudding mixture. Place in the refrigerator until cake sets. Remove from pan carefully from by pulling the plastic wrap. Serve.
Topping Method
Warm milk. Add the sugar and mix until well dissolved. Remove from heat and cool. Mix in the almonds. This will be used as a topping for the cake.
Filling Ingredients
3 each instant vanilla pudding mix (3 1/8 ounce box)
4 cups milk
1 1/2 cups heavy cream
Add the pudding mix to the 4 cups of milk in a bowl. Beat with a wire whisk or electric mixer at low speed for 2 minutes. In a separate bowl whip the heavy cream until it forms soft peaks. Fold the heavy cream into the pudding mixture until well incorporated.
Honey and Sugar Mixture
1/2 cup granulated sugar
1 cup water
1/4 cup honey
Mix together the ingredients. Heat until sugar dissolves. Cool at room temperature.
Blueberry Cheese Buckle
Cinderella’s Royal Table, WDW Magic Kingdom
12 muffins 33min.
6 tablespoons (3/4 stick) unsalted butter, melted
1 egg
1 egg yolk
1/3 cup whole milk
¾ tsp. vanilla
¾ cup granulated sugar
1 ½ cups all-purpose flour
1 ½ tsp. baking powder
2 cups fresh blueberries
6 ounces cream cheese
1 tsp. lemon rind
1-2 tsp. Lemon juice
Lemon Sorbet
Topping:
3 tbsp. Unsalted Butter
½ cup flour
3 ½ tbsp. sugar
¼ tsp. cinnamon
Preheat oven to 375. Grease muffin tins or use muffin cups. In medium bowl add melted butter. Whisk in milk, eggs and vanilla.
In another bowl, mix all dry ingredients together, then add milk mixture and stir until combined. Do not overmix. Gently fold in blueberries. Divide batter among muffin pans.
Fold lemon rind and lemon juice to the whipped cream cheese. Insert 1 teaspoons of cream cheese mixture into the center of each muffin.
For topping, rub together all ingredients until crumbly. Sprinkle over each muffin.
Bake for 18-20 minutes, or until toothpick comes out clean. Cool in muffin pan for 10-15 minutes then remove from pan. Serve warm with lemon sorbet. (good reviews online)
Bread Pudding
1900 Park Fare, Grand Floridian
6 eggs
2 cups granulated sugar
2 cups milk
1 cup heavy cream
1/2 tsp salt
1 tsp ground cinnamon
4 oz (1 stick) butter, softened
1 loaf white bread
Cut bread into 1 inch cubes, place in loaf pan. In a mixing bowl, combine eggs and sugar. Mix well. Add ½ stick softened butter, cream, salt and cinnamon. Pour custard over bread cubes. Press down so custard soaks in well. Place remaining soft butter on top of bread. Bake in a water bath at 325 degrees for approx. one hour until golden brown and custard is firm. Serve with vanilla sauce.
Vanilla Sauce
3 egg yolks
4 oz sugar
1/2 vanilla bean, split lengthwise
1 cup milk
1 cup heavy cream
In a saucepan, combine milk, cream, and vanilla bean. Bring to boil. In a mixing bowl, combine egg yolks and sugar. Slowly pour boiled milk and cream in egg yolk mixture, stirring constantly. Return to heat and cook until thick, stirring constantly. Do not boil. Strain. Chill in an ice bath.
Bread Pudding A La Mode with Bananas Foster Sauce
Ohana, Disney's Polynesian Resort
Yield: 6-8 servings
5 large eggs
1/2 teaspoon salt
1 1/2 cups sugar
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
3 cups whole milk
1 loaf challah bread or egg-style bread (large enough to fill 10 cups)
1/2 cup crushed, canned pineapple
1/4 cup sweetened shredded coconut
1/4 cup raisins (optional)
1 tablespoon unsalted butter
1/2 gallon of vanilla bean ice cream
Sauce:
1 cup dark brown sugar
1/2 cup each: corn syrup and unsalted butter
1 cup each: heavy cream and spiced or dark rum
1 teaspoon vanilla extract
3 bananas
1. Heat oven to 350 F. In large bowl, whisk eggs, milk, salt, sugar, cinnamon, and nutmeg. Cut bread in 1/2-inch cubes. Add bread, pineapple, coconut, and raisins (if desired) to egg-and-milk mixture. Grease large baking dish with butter. Add bread custard mix to the greased baking dish. Bake 1 hour and 10 minutes. Remove from oven. Let stand 5 minutes.
2. In a sauce pan, combine dark brown sugar, corn syrup, butter, and half of the heavy cream. Using high heat; bring to a rolling boil. Allow mixture to boil 10 minutes and add remaining heavy cream. Let it boil additional minute. Now add the rum and vanilla extract. Carefully flambe pan using a long stemmed lighter. Let boil until the flame goes out. Reduce to a simmer and stir with a high heat spatula. Peel and slice bananas; add them to the caramel sauce. Remove the caramel from the heat and set aside.
3. Place scoop of ice cream on top of each portion of bread pudding. Top with bananas Foster sauce.
Recipe note: Make the sauce as bread pudding is baking to have both hot and ready to serve at the same time. Great reviews for restaurant version.
Bread Pudding with Lemon Sauce
Terrace Buffeteria, Contemporary Resort (from Cooking with Mickey 1986)
Makes 4 to 6 servings
Bread Pudding
1 1/2 cups milk
1 tablespoon butter
2 cups stale bread cubes
2 eggs, slightly beaten
1/4 cup crushed pineapple, well drained
1 cup sugar
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 teaspoon vanilla extract
Lemon Sauce
1 1/2 teaspoons cornstarch
2 teaspoons cold water
3/4 cup half-and-half
3 tablespoons sugar
2 teaspoons butter
3/4 teaspoon grated lemon rind
3 tablespoons lemon juice
Preheat oven to 375 degrees. For bread pudding, scald milk and butter. Pour over bread cubes and let stand 5 minutes. Combine remaining pudding ingredients and add to bread and milk. Pour into a buttered 1-quart baking dish. Place dish in a pan of hot water. Bake for 40 to 45 minutes, until knife inserted in center comes out clean.
To make sauce: Dissolve cornstarch in cold water. Stir in half-and-half and sugar. Simmer 3 minutes, stirring. Remove from heat and stir in remaining ingredients. Serve warm on bread pudding.
Per serving (based on 6 servings): 316 calories, 6 grams protein, 10 grams fat, 6 grams saturated fat, 1 gram fiber
Buccaneer's Sun-Ripened Pineapple
Pirates IN the Caribbean Dinner, Disney Cruise Line
1 Pineapple cut into 8's
4 Bananas peeled
1/4 lb Dessicated Coconut
6 oz Egg white
2 oz Caster Sugar
20 cl (a little over ¾ cup) Orange juice (from concentrate)
20 cl (a little over ¾ cup) Mango puree
1 oz Rum
Remove the flesh of the pineapple from the skin-and cut horizontally into 8 and arrange on skin. Reserve the leave for the decoration. Make a meringue with half of the sugar and egg white. Make a syrup with the rum, remaining sugar, orange juice and mango puree. Roast the coconut. Dip the banana into the egg white then the roasted coconut, place on silicon paper.
Butterfinger Cheesecake
Epcot Catering for Disney’s Anniversary Blowout (there is also a version at Sunshine Seasons)
1 Cake
1 pound cream cheese
1 cup powdered sugar
1/4 cup sour cream
3 eggs
1/4 cup caramel
1/4 cup chocolate covered peanut butter bars, coarsely chopped (recommended: Butterfinger)
Preheat oven to 300 degrees F.
Mix the cream cheese, powdered sugar and sour cream together until smooth. Add eggs, 1 at a time, and mix until smooth in texture, with no lumps. Add the caramel and peanut butter bar pieces and mix well. Pour mixture into desired cake pan that has been sprayed with vegetable oil. Bake in the oven in a water bath for approximately 1 hour, until internal temperature of the cheesecake is 170 degrees F. Cool overnight. Decorate with caramel and peanut butter bar pieces.
Note: Online comments call the filling divine but think a crust would be good to add.
Butterscotch Bread Pudding
from Le Cellier Steakhouse, Epcot
Yield: 12 servings
1 1/16 pounds Texas Toast
1 ½ cups milk
18 oz. eggs
½ cup condensed milk, sweetened
1 1/2 fluid ounces orange juice
1/8 ounce salt
1/8 ounce nutmeg
3/4 ounce fresh vanilla
Cut Bread into cubes.
Mix wet ingredients and spices together.
Soak bread in wet mixture for about 1 hour.
Fill ramekin 1/2 full with bread mixture.
Place butterscotch candy in center and fill up with more bread.
Bake for 20-25 min. at 285.
Butterscotch Candy
from Le Cellier Steakhouse, Epcot
Yield: 20 servings
1/4 pound butterscotch chips
1/4 pound white chocolate chips
2 fluid ounces heavy cream
Melt white chocolate & butterscotch chips in a microwave. 1 min. to start then 10 seconds at a time until smooth.
Heat cream just to boiling. Add to chocolate & chips. Mix well.
Place in a small baking dish lined with plastic wrap.
Cool and cut into cubes about .75 ounces each.
Butterscotch Crème Brǔlée
from California Grill, Contemporary Resort
5 tablespoons Butter
1 cup Light Brown Sugar
2 tablespoons Light Corn Syrup
1/2 cup Heavy Cream
1 3/4 cups Butterscotch Sauce (see note below)
1/2 cup Butterscotch Flavored Schnapps
4 1/2 cups Heavy Cream
1 1/3 cups Egg Yolks
Light brown sugar
Granulated sugar
Combine egg yolks and heavy cream. Add butterscotch sauce and schnapps, stir well. Let set for at least 5 minutes. Skim the foam from the top. Fill custard cups with crème brulée mix.
Bake at 300 F in water bath covering 1/3 of the custard cups. Cover with a baking sheet. Baking time will vary depending on depth of cups. When creme brulees are done, they will jiggle like set gelatin. Minimum baking time of 30 minutes. Refrigerate.
Mix equal parts brown sugar and white sugar together and set aside.
To serve, cover top of each creme brulee with a thin layer of brown and white sugar. Carmelize under the broiler until sugar just melts and begins to darken.
Note - To make butterscotch sauce, in heavy-bottom sauce pot, place 5 tablespoons butter first followed by 1 cup brown sugar and 2 tablespoons light corn syrup. Bring to a boil. Add 1/2 cup heavy cream, return to a boil, stir. Cool and reserve for creme brulee mixture.
Butterscotch Flan with Napoleons, Banana-Caramel Sauce and Rum Cream
Flying Fish Café (Chef John State)
Serves 8
Prep. 45 min Bake: I hr 25 min Cool: 45 min Chill: At least 3 hr
Butterscotch Flan
2 1/4 cups heavy (whipping) cream
1/2 cup butterscotch chips
1/3 cup sugar
2 Tbsp dark rum
Yolks from 6 large eggs
1 box (I7 1/4 oz) frozen puff pastry, thawed
Rum Cream
3/4 Cup heavy (whipping) cream
2 Tbsp each sugar and dark rum
Banana-Caramel Sauce
10 oz commercial caramel sauce or topping
6 bananas, peeled and sliced
1. Place oven rack in middle of oven. Heat to 300'F. Have ready a 9 x 5-in. oven roof glass loaf pan, a large roasting pan, 2 large cookie sheets and a 31/2 x 21/2-in. Mickey Mouse cookie cutter (see Tip and Notes).
2. Butterscotch Flan: Bring 1 3/4 cups of the heavy cream, the butterscotch chips, sugar and rum to a simmer in a medium saucepan, stirring until chips are melted.
3. Whisk yolks and remaining 1/2 cup cream
in a large bowl until blended. Whisk in about 1 cup hot butterscotch mixture. Then whisk yolk mixture back into saucepan. Stir over medium-low heat, scraping bottom of saucepan, 3 to 5 minutes or just until mixture starts to thicken on bottom (don't let it boil; it will curdle). Pour into loaf pan.
4. Put roasting pan on middle oven rack; set loaf pan in center. Add hot water to roasting pan to come 2/3 up sides of loaf pan.
5. Bake 1 hour 15 minutes or until a knife inserted in center of flan comes
almost. clean. Remove loaf pan to a then with plastic wrap. Refrigerate 3 until cold.
6. Heat oven to 400F. Unfold puff pastry and cut out 8 Mickey Mouse heads from each sheet. Place on ungreased cookie sheets.
7. Bake 10 minutes or until puffed and golden brown. With a spatula, remove immediately to a wire rack to cool.
8. Just before serving: Beat Rum Cream ingredients in a small bowl with mixer on medium speed until soft peaks form.
9. Banana-Caramel Sauce. Bring caramel to a simmer in a large skillet. Add-bananas; heat through. Remove skillet from beat.
10. To assemble: Cut flan in 8 portions. To remove from pan, lightly coat a broad spatula with nonstick spray, slide under
and lift out. Place 1 portion on each dessert plate. Top with 1 Mickey pastry, the bananas, a dollop of Rum Cream, then another Mickey.
Serve immediately.
NOTE I: The Mickey cookie cutter may be found in stores selling Wilton cake decorating supplies. For the store nearest you or to order, call Wilton Enterprises at 630- 963-7100 ext. 320.
NOTE 2: To prepare pastry without a Mickey cutter, thaw any I sheet of puff pastry. With a ruler and sharp knife, cut sheet in half lengthwise, then crosswise in quarters making eight 21/2-in. squares. Bake and cool as directed. Split squares in half. Place bottom half on flan, top with bananas, top of pastry and Rum Cream.
Cafe Con Leche Flan
from the Maya Grill, Coronado Springs
Serves 6
For the caramel coating:
1 cup white sugar
1/4 cup water
1 tablespoon corn syrup
Butter 6 8-inch 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.
For the flan:
2 cups milk
2 cups sweetened condensed milk
2 tablespoons 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 1/2 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.
For the garnish
1 1/2 cups sugar
1/4 cup water
Heat sugar and water in a heavy saucepan over medium heat until the mixture turns a golden colour (to about 270 degrees; when mixture forms brittle threads when dropped into ice water, it is ready). Drizzle onto greased aluminium 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.
California Gold Dessert
The Coral Reef Restaurant, Epcot
1 ½ tablespoon gelatin
1 cup of orange juice
¾ cup of orange juice concentrate
1 quart heavy cream
Whipped cream for topping
4 each of chocolate cigar
4 each of orange skin
1. In a saucepan, add gelatin to orange juice. Heat to 140 degrees.
2. In a bowl, add the heavy cream and whip until firm.
3. Fold in the orange juice concentrate with the heavy cream.
4. Add gelatin mixtures and mix until incorporated.
5. Place 6 ounces of orange pudding in the center of the plate.
6. Top with 2 ounces of whipped cream.
7. Top with a chocolate cigar and a orange skin.
Canadian Chocolate Whiskey Cake
Le Cellier, Canada
Chocolate Canadian Club Cake1 cake (your favorite recipe)
24 ounces Chocolate Mousse Batch (recipe below)
6 ounces Ganache (recipe below)
8 ounces Whiskey Syrup (recipe below)
Tarragon Anglaise Sauce (see the Meyer Lemon Cake recipe)
Cut your round cake into 3 layers. Take each layer and drizzle whiskey syrup over each, covering generously. After whiskey syrup soaks in, cover each layer with chocolate mousse, and stack all layers together. Cover completed cake with mousse and decorate with Ganache for icing using a pastry bag with a star tip. This gets served with Tarragon Anglaise Sauce on the side.
Ganache
1 pound Chocolate disks
1/2 quart Heavy cream
1. Heat Cream - do not scald.
2. Remove from heat and stir in Chocolate Coins until smooth.
Chocolate Mousse (Batch)
4 1/2 ounces powdered sugar
1/2 quart whipping cream -- whipped
7 fluid ounces egg yolk -- pasteurized
12 ounces chocolate coins (or other high quality chopped chocolate)
1. Whip eggs and sugar until light and fluffy.
2. Carefully melt the chocolate over double-boiler steam bath stirring often.
3. When steps 1 and 2 are complete, fold the melted chocolate into the egg and sugar mixture. Then fold the whipped cream into the chocolate mixture.
4. Place in the cooler to chill, then portion and serve.
Whiskey Syrup
3/4 quart Water
1/2 pound Sugar
6 ounces Canadian Club Whiskey
1. Combine Water and Sugar in a saucepan.
2. Bring to a boil; stir until all Sugar is dissolved.
3. Remove from heat, add the Whiskey.
Cannoli
Epcot Food and Wine Festival, Italy
(serves 4 people)
Cannoli Shells
1/2 cup all purpose flour
1 tsp. crisco vegetable oil
1/4 tsp. sugar
3 tblsp. red wine
pinch of salt
egg white (1 each)
Mix all ingredients together with dough hook (or by hand). Mix until the ingredients form a ball. Cut dough into four pieces and roll each to about 1/8 inch thick round. Wrap around metal cannoli tubes and attach with a little egg white. Fry in hot oil for about five minutes until dark brown.
Filling:
6 oz ricotta
2 oz Sugar
1/2 oz chocolate chips
1/2 oz candied orange peel
1 pinch vanilla powder
Mix all ingredients until well blended. Pipe into cooked, cooled cannoli shells.
Cappuccino Crème Brulée
from Mama Melrose's, Disney-MGM Studios
1 qt heavy cream
6 egg yolks
1 Vanilla bean
6 oz sugar
1 Each whole eggs
3 tbsp freeze dried coffee.
1.5 oz chocolate shavings
Place heavy cream and freeze-dried coffee into bain-marie. Split vanilla beans lengthwise and scrape out center. Add to cream. Place in hot water bath and heat until bubbles form on edge. Combine eggs, yolks, and sugar. Mix well.
Temper egg mixture with hot cream mix. Add tempered mix back into creme mixture, stirring constantly. Strain mixture. Place soufflé bowls in flat bottom pizza pan.
Evenly distribute chocolate shavings in to 20 molds.
Fill molds half-full using spouted pitcher.
Top off molds and fill pan with hot water 3/4 way up side of soufflé molds. Place pan in oven.
Bake at 250° approximately 2 hours until set.
For Topping: Brown Sugar 1/2 ounce (Cover Lightly, Sprinkle Some On Plate, Caramelize With Torch)
Caramel Apple Pie
from Liberty Tree Tavern, Magic Kingdom
Yield: 1 portion
6 oz. Apple Filling
3 oz. Shortbread crust (below)
4 oz. Vanilla Ice Cream
¼ t. Powdered sugar
1 oz. Carmel sauce (below)
Portion Short crust into 3oz. balls, then roll out to 1/8-inch thickness and put in small tins. Fill crust with 6oz. Apple filling, fold crust edges over apples in random a manner. Bake at 350 for 15 minutes. Keep pie warm in warmer. At time of service plate on star plate, dust with powdered sugar, then top with caramel sauce and serve with ice cream.
Shortbread crust; Yield: 3 pounds
1 pound Butter
6 oz. Sugar
1/4t salt
4oz. Eggs
1.5 pounds Flour
Cream butter, sugar, and salt together in mixer. Add eggs gradually until incorporated. Finally add flour to mixture and make dough. Remove dough and refrigerate.
Carmel sauce; Yield: 1.5 pounds
1 pound Sugar
1 cup (1/4 quart) Heavy cream
1/2 oz. water
Add water and sugar it a pot and caramelize sugar to a golden brown. Add cream into caramelized sugar at lowered heat (gradually) until smooth. Cool.
Caramel Apple Shooter
California Grill, Disney’s Contemporary Resort
Yield: 4 to 6 servings
Almond Crumble
Caramel Sauce
Poached Apples
Caramel Mousse
Sponge Cake (Yellow Cake)
Almond Crumble Ingredients
3 ounces almond paste
¾ cup sugar
6 tablespoons shortening
1 cup cake flour
1 stick melted butter
1. In a bowl, combine almond paste and sugar. Mix together. Add shortening, a little at a time and combine. Alternate adding the flour and melted butter a little at a time until mixture is smooth.
2. Pour mixture into a parchment-lined baking pan and smooth to flat. Cut into strips and freeze.
3. Grind into small pieces, place on baking sheet, bake at 350°F for approximately 12 to 15 minutes until golden brown.
4. Cool and store in airtight container.
Ingredients for Caramel Sauce
½ cup corn syrup
¾ cup granulated sugar
¼ cup + 1 tablespoon water
3 tablespoons butter
¾ cup heavy cream, warmed
1 teaspoon vanilla
1. Combine the corn syrup, sugar, and water in a saucepan. Stir while bringing the mixture to a boil. Wash away the sugar crystals from the sides of the pan. Without stirring any further, cook the mixture to an amber caramel, approximately 350° F. Do not let the mixture smoke and burn.
2. Carefully add the butter and the warmed cream to the caramel mixture; be aware that the mixture will raise high in the pan. Stir, and then bring back to a boil for 2 minutes. Remove from the heat and let cool to 86° F. Add the vanilla. Set aside.
Ingredients for Poached Apples
1 cup water
1 cup sugar
1 each Granny Smith apple (cut into small cube)
1 each Braeburn apple (cut into small cube)
1. Bring together water and sugar, and cook until boiling stage is reached.
2. Add cubed apples, and cook until apples are al dente (tender but still crunchy).
3. Take off heat and cool.
Ingredients for Caramel Mousse
½ cup corn syrup
¾ cup granulated sugar
¼ cup + 1 tablespoon water
3 tablespoons butter
¾ cup heavy cream, warmed
4 tablespoons powdered gelatin, bloomed in ¼ cup cold water
1 tablespoon vanilla extract
1 tablespoon Grand Marnier
½ cup egg yolks
2 ½ cups heavy cream
1. Combine the corn syrup, sugar and water in a saucepan. Stir while bringing the mixture to a boil. Wash away the sugar crystals from the sides of the pan. Without stirring any further, cook the mixture to an amber caramel; approximately 350°F. Do not let the mixture smoke and burn.
2. Carefully add the butter and the warmed cream to the caramel mixture; be aware that the mixture will raise high in the pan. Stir, and then bring back to a boil for 2 minutes. Remove from the heat and add gelatin; let cool to approximately 140°F. Add the vanilla and liqueur, temper (slowly adding into eggs while mixing causing the temperature of the eggs to rise. This prevents the eggs from curdling) into egg yolks. Add to a mixing bowl with whip attachment and whip until cool, approximately 86°F.
3. Whip heavy cream until soft peak stage is reached. Then fold the whipped cream and caramel together.
4. Use immediately and pipe into desired serving vessel.
Assembly
Caramel Sauce
Sponge Cake (yellow cake) small slice
Poached Apples
Caramel Mousse
Almond Crumble
1. Use your favorite serving container (small rocks glass, champagne glass, etc.)
2. Add caramel sauce first, cut small circle of sponge cake, and place on top of caramel sauce, add poached apples next, then the caramel mousse, and top with almond crumble.
3. Portions of each item in glass can vary depending on your personal taste.
Caramel Banana Crème Brulée
from Kona Cafe, Polynesian
Yields 8
16 oz Heavy Cream
6 oz Caramel from the can
5 oz Egg yolks (about 8 medium)
4 bananas
1. In a sauce pot over the stove, heat the heavy cream and caramel and bring to a simmer. Turn off the heat and add the egg yolks to the heavy cream mix.
2. Wisk until all ingredients are incorporated.
3. Pour 7 ½ oz in each ramekin and bake in Baine Marie at 250 F for 1 hour and 25 minutes.
4. Chill for at least 2 hours.
5. Top each with ½ banana cut lengthwise, sprinkle with sugar and torch with a butane kitchen torch. They also added a chocolate peel garnish.
Note – Jan. ’08 – I think I left it baking to long as it was not quite as creamy as in the restaurant. The Café version also seemed to put the layer of caramel on the bottom and the rest of the crème brulée was light colored. This one was caramel colored. 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.
Caramel Corn
Sleepy Hollow, Magic Kingdom
Yield: about 5 1/2 quarts.
6 qts. popped popcorn
2 c. packed brown sugar
1 c. butter or margarine
1/2 c. corn syrup
1 tsp. salt
1 T. vanilla extract
1/2 tsp. baking soda
Place popcorn in a large bowl and set aside. In a saucepan, combine brown sugar, butter, corn syrup and salt; bring to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring occasionally. Remove from the heat. Stir in vanilla and baking soda; mix well. Pour over popcorn and stir until well-coated. Pour into two greased 9 x 13-inch baking pans. Bake, uncovered, at 250° for 45 minutes, stirring every 15 minutes. Cool completely. Store in air-tight containers or plastic bags.
Carrot Cake
Wolfgang Puck Cafe, Downtown Disney
Cake:
4 ½ cups sugar
3 ½ cups oil
1 cup eggs (approximately 4)
2 cups sifted flour
1 Tsp. Baking Soda
1 Tsp. Kosher Salt
1 Tsp. Cinnamon
2 cups Pineapple Puree
2 cups Pureed Carrots
1 ½ cups Pureed Pumpkin
Icing:
8 oz. Butter
1 lb. Cream Cheese
2 lb Powdered Sugar
2 tsp. Lemon Juice
2 Tsp. Vanilla
For cake: Whip sugar, oil and eggs till light. Add all dry ingredients. Add pineapple, carrots and pumpkin last. Makes 2 10" rounds. Bake at 325 degrees for 1 hour.
For icing: Cream butter till soft, add cream cheese and again beat till soft, add remaining and mix till blended.
Cassava Cake
from Boma, Animal Kingdom Lodge
Yield: 12 servings
1 pound Cassava, grated
6 ounces Sweetened, Shredded Coconut
14 ounces Sweetened Condensed Milk
2 ounces Butter
13 ½ ounces Coconut Milk
Combine all the ingredients in a bowl and mix by hand. Pour into a cake pan, sprayed and lined with paper. Bake in a 350° oven for about 30 minutes or until golden brown. Once cooled and set, cut into squares.
Chai Tea Rice Pudding
Boma, Animal Kingdom Lodge
Yield: 10 servings
8 Ounces Whole Milk
8 Ounces Chai Tea Mixture (see recipe below)
8 ounces Risotto (Arborio) Rice
1 quart Plain Yogurt
Mix tea and milk together and bring to a boil. Add rice and cook until soft. Cool and fold in yogurt.
Chai Tea Mixture
2 each Cardamom Pods, crushed lightly
1 ounce Cinnamon Sticks, crushed lightly
1 teaspoon black peppercorns, whole
1 ounce Brown Sugar
1 ounce Vanilla Bean Puree
1 teaspoon Earl Grey Tea, loose
8 ounces water
Mix all ingredients together and bring to a boil. Let steep for one hour. Strain and cool.
Cheesecake
Boma – Flavors of Africa, Animal Kingdom Lodge
Yield: 20 servings
1 pound Cream Cheese
½ cup Sugar
¼ cup Whole Eggs
¼ teaspoon Vanilla Extract
¼ teaspoon Lemon Juice
1/8 cup Heavy Cream
1/8 cup Sour Cream
Bottom Crust
1 cup White Chocolate (melted)
¼ cup Graham Cracker Crumbs
1. Prepare miniature muffin molds by spraying them with pan release. Place a small amount of brown sugar (from the ½ cup) in the bottom of each mold. Place some cooked pineapples to cover the bottom of each mold.
2. Prepare the cheesecake filling by creaming the sugar and cream cheese.
3. Add the eggs and vanilla extract, making sure you scrape the bottom of the bowl always, to avoid lumps.
4. Add the lemon juice, heavy cream, and sour cream.
5. Pour mixture into the molds over the pineapples, almost to the top.
6. Place the muffin mold on a sheet pan. Pour water halfway up the sheet pan to cook the cheesecakes in a water bath.
7. Bake in the oven for about 30-40 minutes in a 300o oven until the cheesecake is set.
8. Remove from the oven and pour out the water. Set aside to cool.
9. Melt the white chocolate slowly in the microwave and blend in the graham cracker crumbs completely. Spoon or pipe on top of each cheesecake. Place mold in cooler overnight.
10. Once the chocolate crumbs and the cheesecake have set, place mold upside down to release the cheesecakes with the pineapples on top.
Cheesecake with Raspberries and Chocolate
Disney Channel Magazine (1996)
8 Oz Cream Cheese, Softened
1/2 C Sugar
1 Egg, Room Temperature
1/4 C Sour Cream
1/2 tsp Vanilla
1 chocolate crumb pie crust
1/2 C Chocolate Fudge Sauce
1 C Fresh Raspberries
1 T Powdered Sugar, Optional
2 tsp Unsweetened Cocoa Powder, Optional
Mint Leaves, Optional
Preheat oven to 325 degrees.
In a large bowl, with electric mixer, beat cheese with sugar, egg, sour
cream, and vanilla. Pour into crust. Bake 20 minutes or until top is almost
set in center. Cool on rack for 5 minutes. Spoon fudge sauce over top in a
few dollops. Cool 15 minutes more. Carefully spread fudge so it completely
covers cake. Chill.
Just before serving, arrange berries on top of fudge. If desired, sprinkle
lightly with powdered sugar and cocoa powder and garnish with mint leaves.
Chocolate Cake, Peanut Créme Anglaise, Lemon Créme Brûlée and Citrus Sorbet
From the kitchens of the Walt Disney World Swan and Dolphin Resort 2006
Serves 4
Ingredients for Chocolate Cake:
8 Oz. Chocolate
12 Oz. Butter
4.3 Oz. Yolks
10 Oz. Eggs
8.6 Oz. Sugar
6 Oz. All Purpose Flour (Sifted)
Ingredients for Peanut Créme Anglaise:
4 Cups Half and Half
8 Oz. Yolks
4 Oz. Sugar
1 Cup Peanuts (Chopped)
Ingredients for Lemon Créme Brûlée:
12 Each Yolks
7 Oz. Heavy Cream
6½ Oz. Sugar
35 Oz. Heavy Cream
1 Oz. Vanilla Extract
2 Each Lemon Zest
Citrus sorbet
Method of Preparation for Chocolate Cake:
In a double boiler, melt the chocolate and butter. In a large bowl, whip yolks, eggs and sugar until it reaches a soft ribbon. When finished, fold the chocolate mixture into the egg mixture. Fold in sifted flour and put into container to set overnight. Next day, pipe the mixture into molds and bake at 365°F for 8-12 minutes.
Method of Preparation for Peanut Créme Anglaise:
Boil half and half with peanuts. After reaching a boil, let sit to infuse for 15 minutes. Strain out peanuts and put in sugar. Re-boil half and half. Pour, or temper, some of the liquid in with the yolks so it reaches the same temperature as the liquid. Pour yolk mix back into pot at lower temperature. Constantly stir until the mixture reaches 180°F or until thick. Pour immediately into a bowl over an ice bath. If broken, blend back together in a blender after it cools.
Method of Preparation for Lemon Créme Brûlée:
Separate 12 yolks from the whites. Put into a bowl with 7 Oz. heavy cream. Mix together until blended. Heat 35 Oz. heavy cream, lemon zest, sugar and vanilla to 122°F, or until warm but not hot. It needs to dissolve the sugar. Once cream is heated, pour into bowl with yolks and cream mixture. Mix until well blended and strain to get out egg snots. Pour into ceramic dishes and place onto flat sheet pan. Bake at 200°F for up to 30 minutes with no water. Put a timer on and set for 10 minutes. Check and jiggle pan. If créme brûlée is jiggling, it is not done. Set timer again and keep doing this until it no longer jiggles like Jell-O. Let cool and put into refrigerator to cool thoroughly. Sprinkle sugar on top and burn with a torch until caramelized.
Presentation:
Place some chocolate syrup in the center of serving plate. Place peanut créme anglaise over syrup. Place chocolate cake on top of peanut créme anglaise. Place lemon créme brûlée on one side of chocolate cake and citrus sorbet on the other side.
Chocolate Cake with a Warm Creamy Center, Ice Wine Granite and a Crispy Lace Cookie Recipe by Chef Peter Bonet, Florida Culinary Institute (Team: Chef Peter Bonet, Jill Turner and Cortney Potts)
Show: Food Network Challenge Episode: Challenge: Disney Dream Desserts
Ice Wine Granite
4 ounces sugar
8 ounces water
8 ounces ice wine
Lace Cookie
6 ounces butter
6 ounces powdered sugar
1/4 cup corn syrup
1-ounce raspberry puree
8 ounces all-purpose flour
Chocolate Cake
4 ounces pasteurized egg yolks
7 ounces pasteurized egg whites
11 ounces sugar
11 ounces butter
11 ounces semisweet chocolate, chopped
1 1/2 cups all-purpose flour, sifted
Ice Wine Granite:
In a small mixing bowl, dissolve the sugar in the water. Add the ice wine and mix well. Place in the freezer and stir with a fork every 20 minutes for approximately 2 hours. The texture of the finished product should look like coarse snow. When ready to serve, scoop 12 (2-ounce) scoops into 12 tiny serving bowls to be set on the dessert plate.
Lace Cookie:
Preheat oven to 350 degrees F.
In a medium mixing bowl, cream the butter and the powdered sugar together, then add the corn syrup and raspberry puree. Fold in the flour until incorporated. Scoop 12 (2-ounce) scoops of batter onto a parchment paper-lined sheet pan. Bake for 12 minutes, then let cool for 5 minutes, and remove from pan and serve. Place on the dessert plate behind the chocolate cake.
Chocolate Cake:
Preheat oven to 350 degrees F. In a mixing bowl whisk the pasteurized egg yolks, egg whites, and sugar until combined. In a medium saucepan, heat the butter to a simmer, then remove from heat and add the chopped chocolate and stir. When chocolate is melted, add the sugar and egg mixture and stir until incorporated. Fold in the flour gently until a smooth batter is achieved. Grease 12 (4-ounce) ramekins and then fill each ramekin to the top with the batter. Bake for 15 minutes, then let stand for 5 minutes, and turn out. Serve immediately, accompanied by the Ice Wine Granite and Lace Cookie.
Chocolate Chip Cookies
(Ghirardelli, Downtown Disney Marketplace)
Yield: 4 dozen Cookies
2¼ cups unsifted flour
1 teaspoon baking soda
½ teaspoon salt
1 cup butter
¾ cup firmly packed brown sugar
2 large eggs
2 teaspoons vanilla
1 cup chopped walnuts
11 ounces Ghirardelli double chocolate chips
Preheat oven to 375°F.
Stir flour with baking soda and salt; set aside.
In large mixer bowl, cream butter with sugar, brown sugar, eggs and vanilla. Gradually blend dry mixture into creamed mixture. Stir in nuts and Double Chocolate Chips.
Drop tablespoon of dough per cookie onto ungreased cookie sheets.
Bake at 375°F for 9-11 minutes or until golden brown.
Chocolate Chip Crumbcakes
Disney's Boardwalk Bakery , Chef Andrea Born
1 1/2 tablespoons + 2 teaspoons sifted cake flour
1 cup cornstarch
1/2 teaspoon baking powder
1 1/2 cups granulated sugar
1 1/4 cups (2 1/2 sticks) butter at room temp
1 1/4 teaspoons pure vanilla extract
1/2 teaspoon lemon extract
4 large eggs
1 cup 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, 1/2 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 1/4 sugar, 2 tablespoons butter and 3/4 teaspoons vanilla. Add the remaining 1/2 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.
Note: Feel free to omit the lemon extract if lemon and chocolate are not your favorite flavors.
Chocolate Chip Pecan Cookies
(Ghirardelli, Downtown Disney Marketplace)
Yield: 4 Dozen Cookies
10 ounce (2½ 4-ounce bars) Ghirardelli Bittersweet Baking Bars, broken into pieces
½ cup (1 stick) butter, softened
1 cup brown sugar, packed
½ cup sugar
4 large eggs, at room temperature
1 teaspoon vanilla
2¼ cups unsifted flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon espresso powder (optional)
11.5 ounce bag Ghirardelli Milk Chocolate Chips
1 cup pecans (or walnuts), coarsely chopped
Melt bittersweet chocolate in top of double boiler over hot water. Beat butter and sugars together on medium-high speed until light and fluffy. Turn mixer down to lowest speed, add eggs and vanilla. In separate bowl, sift together flour, baking powder, baking soda, salt, and espresso powder. Add ½ flour mixture to creamed butter, stirring after each addition. Add ½ melted chocolate. Stir until ingredients are well blended. Add remaining flour, stirring completely; add remaining chocolate. Stir in chocolate chips and pecans. Cover and refrigerate dough for 1 hour. Preheat oven to 350°F. Drop 2 tablespoonful of dough per cookie onto non-stick cookie sheet. Bake 15 minutes at 350°F. (Adjust baking time accordingly for smaller cookies.) Remove cookies to wire rack. Store in airtight container at room temperature or in freezer for longer storage.
Chocolate Chunk Cookies
Mainstreet Bakery, Magic Kingdom (recipe obtained by a German guest, 2005)
1 cup butter
1 Tbsp. Brown sugar
1 cup White Sugar
2 Large Eggs
1/4 Tsp. Vanilla extract
1/4 cup Cocoa powder
1 1/2 cups flour
1/4 tsp. Baking soda
1/4 tsp. Salt
510 – 540 gram semi-sweet chocolate, chopped (you can mix dark and light)
Preheat oven to 375° (190°C). Cream Butter, Sugars, Vanilla und Cocoa. Mix in remaining ingredients. Wrap in plastic wrap and chill for 30 minutes. Small cookies bake for 5 – 8 min. and large cookies for 8 – 10 min.
Note: Rave reviews online
Chocolate Coconut Confection Bars
Yacht & Beach Club Resorts, Disney World
Inspired by an early 1900s recipe, these bars are an old-fashioned Christmas delight, says Disney chef Kelly Smith.
Servings: 32 Kitchen time: 20 minutes Total time: 2 hours
3 cups graham cracker crumbs
2/3 cup butter, melted
1/2 cup sugar
3/4 tsp. ground cinnamon
4-1/2 cups sweetened, flaked coconut
1/2 cup semisweet chocolate chips
1/2 cup chopped pecans
2 cans (14 oz. each) sweetened, condensed milk
Red and green jimmies or sprinkles, optional
Preheat oven to 325°F. Line 13”x9” pan with enough foil to overhang long sides by 2”; coat with cooking spray. Combine crumbs, butter, sugar and cinnamon. Press onto bottom of pan.
Combine coconut, chips and pecans. Spread evenly over crumb mixture. Pour milk over coconut mixture. If desired, sprinkle with jimmies. Bake 30 minutes or until lightly browned and center is just set. Cool. Using foil, lift from pan.
About this recipe:
Calories: 267; Protein: 3 g; Fat: 15 g (9 g saturated); Fiber: 1 g
Chocolate Cookie Mousse
Cape May Cafe, Disney's Beach Club
Yield: 6 servings
6 chocolate sandwich cookies with creme filling
2/3 cup (5.5 oz) white chocolate
1 cup heavy whipping cream
1/2 teaspoon granulated gelatin
3 egg yolks
1. Crumble purchased cookies into fine pieces in a food processor.
2. Melt white chocolate in top of double boiler over hot water. When melted, remove from heat.
3. With a heavy cream until medium-firm peaks form.
4. Pour 1/4 of the whipped heavy cream into a saucepan and sprinkle in the gelatin. Let sit for about 3 minutes, until the gelatin softens and swells.
5. Heat gelatin over low heat, stirring constantly, until gelatin is dissolved. Remove from heat and gently blend in egg yolks.
6. Add melted chocolate, stirring fast to avoid lumps.
7. Fold the remaining whipped heavy cream and cookies together, then fold into white chocolate mixture. Pour into serving bowls (champagne glasses are wine glasses work well).
8. Refrigerate for two hours before serving.
Chocolate Crème Brulée
Fulton's Crab House, Downtown Disney
2 cups Heavy Cream
1/2 cup Granulated Sugar
5 each Egg Yolks, large
1/4 tsp. Vanilla Extract
3 oz. Milk Chocolate
2 tbsp Granulated Sugar
Preheat oven to 275° . Bring heavy cream and 1/4 cup of sugar to a boil in a sauce pan. Whisk together the egg yolks, vanilla and the remaining 1/4 cup of sugar. Add this to the heavy cream with the milk chocolate making sure the chocolate is completely melted.
Ladle custard into 6 oz custard cups. Place cups in large baking pan. Add enough water to the baking pan to come halfway up the sides of the cups. Bake custards until set - approximately 45 minutes. Remove custards from water and cool. Refrigerate until well chilled.
Preheat broiler. Sprinkle 1/2 tbsp of sugar over each custard. Broil until sugar caramelizes approximately 2 minutes. Serve immediately.
Chocolate-Crusted Key Lime Tart
Grand Floridian Café, Grand Floridian Resort
Servings: 10 Kitchen time: 50 minutes Total time: 2 hours, 15 minutes + overnight.
Crust:
1 cup flour
2 Tbs. unsweetened cocoa powder
1/4 tsp. baking powder
1/4 tsp. salt
1/4 cup butter
1/4 cup and 2 Tbs. sugar
1 egg
Crust Version 2 from the Orlando Sentinel: It doubles version 1 and may be too much.
1/2 cup sugar
1 stick butter
1 egg
1/4 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups all-purpose flour
8 ounces raw rice or dried beans for baking pie shell
Filling:
14 ounces sweetened condensed milk
4 each egg yolks
1/2 cup key lime juice
Garnish:
Fresh sweetened whipped cream
Coat 9” tart pan with removable bottom with cooking spray. To make crust, mix sugar and butter until creamy. Add egg and mix. Sift cocoa powder, baking powder, baking soda, salt and flour (except rice). Add to mix.
When all is combined, place between parchment paper. Flatten slightly and chill 1 hour or freeze 10”.
Preheat oven to 325°F.
Roll dough to 1/8-inch thickness and place in pie pan or tart pan. Cut circle of parchment or foil large enough to cover bottom and sides of dough. Place paper on dough & fill with dried beans or rice. Bake 15 minutes; remove foil and beans. Bake 25 minutes. Another version says to bake at 350 ° for 10 minutes, remove beans and bake an additional 10 minutes.
At low speed, beat milk, juice and yolks. Pour into crust. Bake 20 minutes or until firm. Chill.
Beat cream and remaining sugar until peaks form. Pipe or spread over filling.
Tip: Bottled lime juice is available in the baking aisle of grocery stores. Or squeeze from 1 lb. of fresh key limes.
About this recipe: Calories: 363; Protein: 7 g; Fat: 17 g (9 g saturated) Carbs.: 53 g; Sodium: 359 mg; Fiber: 1 g.; Sugar: 8 g.
Chocolate-dipped Almond Biscotti
from Board Walk Bakery
Makes 36 biscotti.
¾ cup unsalted butter, at room temperature
¾ cup sugar
4 large eggs
1 tbsp. vanilla
2 tsp. almond extract
3¾ cups all-purpose flour
2 tsp. baking powder
1 tsp. kosher salt
2 tsp. lemon zest
2 tsp. orange zest
1 cup almonds, toasted
Preheat the oven to 350 degrees. Line the cookie sheet with parchment paper or lightly grease. Sift flour, baking powder and salt together, and set aside. In a large mixing bowl, cream the butter and sugar. Add eggs, vanilla, almond extract and lemon and orange zest, and beat until the mixture is combined (it will be soupy and a bit lumpy). Add half the flour mixture and beat until it is just combined. Use a wooden spoon to stir in the remaining flour mixture and the nuts. Shape the dough into two 15- x 3 1/2- x 1/2-inch logs and place them on the cookie sheet about 3 inches apart. Bake 32 to 35 minutes or until golden brown. Cool 2 hours.
Using a long serrated knife slice the logs diagonally into 1/2-inch slices. Arrange cut-side down on a baking sheet and bake at 300 degrees for 7 minutes. Flip the biscotti over and bake an additional 4 to 5 minutes. Cool on a wire rack.
Double Chocolate Coating -
6 oz. high-quality bittersweet chocolate
5 tbsp. unsalted butter
2 oz. white chocolate
Melt the bittersweet chocolate and butter in a double boiler over gently simmering water (or melt in a microwave, stirring every 15 seconds until nearly melted, then remove and stir until fully melted). Dip half of each biscotto in chocolate, then let dry on a cooling rack. Melt white chocolate in a double boiler over gently simmering water (or melt in a microwave, stirring every 15 seconds until nearly melted, then remove and stir until fully melted) and place in a pastry bag with a œne writing tip (or in a plastic freezer bag with a tiny piece of the corner cut off). Drizzle white chocolate over the dark chocolate.
Chocolate Dream Log
Epcot Food and Wine Festival
Yields 4 to 6 servings Prep Time: 25 minutes
1 box Yellow Cake Mix.
Mix cake according to package directions. Bake in a 13x9 inch pan to make small sheets about ¼ inch thick. Cool.
French Chocolate Mousse
6 ounces semisweet baking chocolate, chopped
3 TBSP unsalted butter, softened
3 eggs, separated*
1/2 TSP cream of tartar |
1/4 cup plus 2 TBSP sugar
½ cup heavy cream, cold|
1/2 TSP vanilla extract
Whipped cream and chocolate shavings, for garnish
Place the chocolate and butter in a heatproof bowl and place over a Saucepan containing barely simmering water (or use a double boiler). Melt the chocolate and butter together and stir with a wooden spoon until smooth. Remove from heat and cool slightly. Add the egg yolks to the chocolate, 1 by 1, beating with a whisk until incorporated. Set aside. In another bowl, beat the egg whites until foamy. Add the cream of tartar and continue to beat. Gradually whisk in 1/4 cup sugar and continue beating until stiff peaks form. Beat heavy cream in a chilled bowl until it begins to foam and thicken up. Add the remaining 2 tablespoons sugar and vanilla. Continue to whip the cream until it holds soft peaks.
Gradually and gently fold the egg whites into the chocolate mixture to lighten it. Then, delicately fold in the whipped cream. Take care not over work the mousse. Chill mousse in refrigerator for several hours or overnight,
Assembly: Lay cake sheets on counter or pastry board. Spread a thin layer of chocolate mousse on each sheet. Roll sheet jelly roll style. Take rolled sheets and dust with powdered sugar, crushed nuts, or chocolate sprinkles. Slice each roll into desired serving size.
Chocolate Lava Cake (Valrhona Cake with Ice Cream)
California Grill, Disney's Contemporary Resort (also in Delicious Disney)
Serves 6
8 1-ounce squares semisweet chocolate, chopped, or 1 cup semisweet chocolate chips (the restaurant uses Valrhona)
1 cup (2 sticks) of butter
5 egg yolks
4 whole eggs
3/4 cup sugar
1/3 cup all-purpose flour
Preheat oven to 375°F. Lightly buttered sides of 6 individual (3/4 cup) ramekins. Lightly coat was sugar, then shake out excess.
Melt chocolate and butter in top of a double boiler set over simmering water. Stir until smooth. Remove from over water and cool 10 minutes.
Beat egg yolks and the whole eggs together in a large bowl. Add sugar and beat about 2 minutes, until thick and light. Fold in chocolate mixture. Sift flour, then fold into batter, mixing until smooth. Divide batter among prepared cups, filling 3/4 full. Place on a baking sheet and bake about 35 to 40 minutes (this seems very long), or until sides of cakes are set and middle is still soft. Do not overbake.
Using a small knife, cut around sides of cake to loosen. Invert onto plates and serve with your favorite ice cream. (the restaurant uses different ice creams like Strawberry, house-made White Coffee Ice Cream, Cappuccino Anglaise, White Chocolate etc. .
Cooks Note: you can also use muffin tin; recipe makes 12. Bake for 15 minutes, or until the edge is set and middle is still soft.
Xmas. 07- Annette’s was the best as her center was the only soft one. Do not overbake. Very good taste. Fudgey, warm and fabulous.
Chocolate Lava Cake
Disney Cruise Line
14 servings
1 pound Unsalted Butter
7 oz. chocolate (Jean-Georges Vongerichten uses bittersweet)
6 oz. whole eggs
4 oz Granulated Sugar
3 oz. Flour
3 oz. egg yolk
In a Bain Marie or double boiler, gently heat butter and chocolate together until chocolate is almost completely melted. Whisk egg yolks, whole egg and sugar together gently until light and thick. Beat melted chocolate and butter together. While still warm, pour into egg mixture, and then quickly beat in sieved flour until combined. Place mixture in small flexi-pan moulds - approx 3 oz per mould for 14 portions. If using regular molds you must butter and lightly flour them. (At this point you can refrigerate desserts for several hours, until ready to eat. Bring to room temperature before cooking.)
Bake approximately 14 minutes at 380 F. - the center will still be quite soft, but the sides will be set.
Invert each mold onto a plate and let sit about 10 seconds. Unmold by lifting up one corner of mold; cake will fall out onto plate. Serve immediately.
Chocolate Mousse
Blue Bayou, Disneyland
8 servings (8 cups)
12 ounces bittersweet chocolate
4 ounces unsalted butter
5 ounces egg whites
2 ounces sugar
3 ½ cups heavy cream
In a double boiler combine chocolate and butter, stirring until melted. With cream and sugar until light and fluffy; set aside. Beat egg whites at high speed until soft peaks form.
Using a wire whisk combine egg whites with the melted chocolate and then with the whipped cream. Cover and refrigerate overnight.
Chocolate Mousse
Boulangerie Patisserie, Epcot
5 ounces semi-sweet chocolate, melted
2 egg yolks, slightly beaten
1/4 cup cream
1 teaspoon vanilla extract
3 egg whites
1/4 cup sugar
Melt chocolate over hot water. Remove. Combine egg yolks and cream. Gradually add to chocolate, stirring rapidly. Add vanilla. Beat egg whites with sugar until stiff peaks form. Gently fold into chocolate mixture. Chill until firm.
Note: Had this in Jan. ’08 at Epcot and it was a nice thick texture but not a rave recipe.
Chocolate Mousse Crunch
from Boma, Animal Kingdom Lodge
Yield: 15
½ pound Semi-sweet Chocolate
3 each Yolks
2 ½ tablespoons Sugar
3 sheets Gelatin
4 tablespoons Frangelico
2 cups Heavy Cream
5 tablespoons Puff Pastry, baked
7 tablespoons Semi-sweet Chocolate Squares, melted
5 tablespoons Praline Paste
½ cup Ganache (2 oz. semi-sweet chocolate and 2 oz. heavy cream)
Chocolate Sticks for garnish
1. Prepare flexi pan mold, 2-inch diameter muffin shape.
2. Melt semi-sweet chocolate squares for mousse.
3. Whip heavy cream and sugar to very soft peaks.
4. Soften gelatin in cold water until soft. Remove excess water, then place gelatin in a small bowl with the Frangelico. Set bowl over hot water bath to dissolve gelatin.
5. In a large bowl mix egg yolks into the slightly warm chocolate.
6. Add the warm Frangelico/gelatin mixture to the chocolate/yolk mixture.
7. Fold 1/3 of heavy cream/sugar mixture into the chocolate mixture. Add remaining cream mixture and mix well.
8. Pour into the mold, leaving ¼ inch space on the top.
9. Place in freezer to set.
10. Melt chocolate for crunchy bottom. Add puff pastry (already baked and chopped in a food processor) and praline paste to the chocolate.
11. When the mousse is set, spread chocolate mixture over each mousse without unmolding them. Put back in the freezer to set.
12. When set, unmold mousse. Pipe a dollop of ganache on each. For ganache, melt chocolate; add cream, mix until glossy.
13. Put chocolate sticks on top to garnish.
Note: Had it in Jan. ’08. It was good but a little sweet for me.
Chocolate Raspberry Oblivion Cake
Chef Mickey’s, Disney's Contemporary Resort
Yields: 1 cake
1 pound Chocolate Covertures (type of chocolate for professional kitchens. The best has 70% Cocoa solids)
8 ounces butter
6 each whole eggs
1/2 cup Raspberry Puree
4 ounces granulated sugar
Melt the chocolate and the butter over a double boiler. Whip the eggs and the sugar to ribbon stage. Fold the puree into the egg mixture. Fold this into the chocolate mixture.
Pour into a 10-inch cake pan lined with parchment paper.
Bake in a water bath at 325 degrees F for approximately 30 minutes.
Note: for raspberry puree, you can use raspberry preserves, just melt down and strain.
Chocolate Silk Bread Pudding
Artist Point at Disney's Wilderness Lodge
Yield one 10” Cake
Bread Pudding:
1 Quart Heavy Cream
3 Each Whole Eggs
3/4 Cup Granulated Sugar
1/3 Cup Amaretto
16 oz. Sourdough Bread (day old preferred)
4 oz. Chocolate Ganache (refer to sub recipe)
1-2/3 Cups White Chocolate Shavings
1/4 Cup Cocoa Powder
Chocolate Ganache:
2-1/2 oz. Bittersweet Chocolate
1/4 Cup Heavy Cream
Chocolate Silk Bread Pudding Topping
2-7/8 oz. Almond Slices
3-5/8 oz. Amaretto
2-1/2 oz. Brown Sugar
3/4 Pound Butter
1-1/2 oz. Water
Make the Chocolate Ganache: Shave the chocolate and place into a bowl and set aside. Heat the cream to scalding, remove from heat and pour over chocolate and stir with a spoon until chocolate is completely melted.
Note: If the chocolate is not completely melted, place the bowl over a warm water bath and stir until chocolate melts. Keep stirring after taking bowl out of water bath to cool. Set the chocolate ganache aside, along with the cocoa powder and white chocolate shavings.
Prepare the Bread Pudding:
In a 2 quart mixing bowl, combine sugar, eggs, heavy cream and amaretto together and mix well. Tear the sourdough bread into small pieces and then add the bread to the liquid and mix until the liquid is absorbed. Fold in the white chocolate. Divide the bread mixture into two equal parts. To one part, fold in the ganache and cocoa powder.
Assemble the Bread Pudding:
Line a 10" cake pan with parchment paper.
To make the First layer: Fill a 1 cup measuring cup half full with the white chocolate mixture - put directly in the center of the pan. Fill the measuring cup half full with the white chocolate mixture - put it at the 12 o'clock position, another half cup at 3 o'clock, again at 6 o'clock and also at 9 o'clock.
Fill the measuring cup half full with the dark chocolate mixture continue to put half cups in between the white chocolate sections. Gently pat the mixture to fill in the gaps.
To Make the Second Layer:
Follow the above procedure, but put the dark chocolate over the white chocolate. Tap the pan on the counter to evenly distribute the bread pudding in the pan. Place the cake pan in a water bath - do not let water go on top of the
bread pudding, and do not let water evaporate completely while in the process of baking. Bake at 350 degrees for 1 to 1-1/2 hours or until bread feels firm.
Remove from the oven and let rest for 10 to 15 minutes. Cut into desired portions and serve warm with the topping.
Prepare the Almond Topping while the Bread Pudding is Baking:
Sauté the almonds in butter. Combine all ingredients. Drizzle over the bread pudding. Serve and enjoy!
Yield: One 10" cake.
Chocolate Soufflé
from California Grill, Contemporary Resort
Prep Time: 15 minutes; Chill: At least 30 minutes; Bake: 20 or 30 minutes
1 tablespoons unsalted butter, melted
2/3 cup sugar
3 tablespoons all purpose flour
2 tablespoons unsweetened cocoa powder
1/3 cup 1% low fat milk
Whites from 4 large eggs, at room temperature (save 3 yolks for the sauce)
½ cup semisweet chocolate chips
Brush melted butter in eight ramekins (2/3-cup capacity), or a I 1/2-qt soufflé dish. Add 3 Tbsp of the sugar, then tilt dish to coat bottom and sides. Whisk flour, another 3 Tbsp sugar and the cocoa powder in a medium saucepan to blend. Whisk in milk. Whisking constantly, bring to a simmer over medium heat. Simmer 2 minutes or until very thick. Remove from heat and whisk vigorously until no lumps remain. Cover surface directly with plastic wrap to keep a skin from forming. Refrigerate at least 30 minutes until cool or up to 24 hours. Heat oven to 400'F.
Beat egg whites in a large bowl on medium speed until foamy. Increase speed to high; slowly add remaining sugar and beat until stiff peaks form when beaters are lifted. Stir about I cup whites into the chocolate mixture, then fold chocolate mixture and chocolate chips into remaining whites just until no white streaks remain. Spoon into prepared dish(es). Bake ramekins 20 minutes, soufflé dish 30 minutes, or until soufflés are puffed and tops look dry. Serve immediately.
Chocolate Soufflé
Palo, Disney Cruise Lines (also in Delicious Disney)
6 servings
3 T butter, plus more for greasing the soufflé cups
6 T sugar, plus more for dusting the soufflé cups
1 C milk
3 T flour
3 T Dutch processed cocoa
2 oz (1/3 cup) semi-sweet or bittersweet chocolate, melted
4 eggs, separated
Preheat the oven to 350 degrees and set a full kettle of water on to boil.
Butter six 4-oz soufflé cups and coat with sugar. Set aside. Bring the milk to a boil in a small saucepan. Meanwhile, melt the butter in a medium saucepan over medium heat. Add the flour and cocoa to the butter and beat with a whisk until it has a smooth, paste-like consistency. Reduce heat and let the mixture cook 1 minute. Slowly add the hot milk, whisking until smooth, then blend in melted chocolate. Set aside to cool for 5 minutes, then stir in egg yolks.
In a separate bowl beat egg whites until frothy. Slowly add sugar, 1 T at a time, until stiff, glossy peaks form. Stir a heaping spoonful of egg whites into the chocolate, then fold in the remaining whites just until combined. Pour the batter into the prepared soufflé cups. Place the cups in a large baking dish and add enough boiling water to reach halfway up the sides of the soufflé cups. Bake for 20 minutes. Serve immediately with vanilla and/or chocolate sauces.
Make Ahead Tip – Soufflé batter can be prepared up to 24 hours in advance through step four. Refrigerate until ready to use. Prior to proceeding to step five, rewarm batter to 80-90 degrees (microwave on low for approximately 1 minute) before folding in egg whites.
Vanilla Sauce
1 1/4 C heavy cream
1/2 vanilla bean, split lengthwise
3 T sugar
2 small egg yolks
Bring cream and vanilla bean to a low boil over medium heat. Combine sugar and egg yolks. Add 2 spoonfuls of boiling cream to egg mixture and stir well, then pour back into the remaining cream and continue to cook over low heat, stirring constantly, for 3 to 4 minutes.
Chocolate Sauce
3/4 C boiling water
4 T sugar
6 oz dark chocolate, chopped
3 T cocoa
Bring water and sugar to a boil. Remove from heat and add chocolate. Cover pan and let sit a few minutes until melted. Stir in cocoa until smooth.
Aug. 07 – Made this for a luncheon and did not have a hot stove when putting souflees in oven. They could have been in a touch longer as seemed a little “raw” inside. It was good but wouldn’t swoon over it. The chocolate sauce was very good.
Chocolate Souffle
Hook's Pointe restaurant, Disneyland, From Chef Chad Krahling
Serves 5 to 6.
8 Oz (2 sticks) plus 1 T. unsalted butter, softened
1/3 C. plus 2 T. sugar
6 Oz (1 C. ) good-quality semisweet chocolate chips
3 large eggs
3 large egg yolks
1 t. vanilla extract
1/3 C. all-purpose flour
1/4 t. kosher salt
Pistachio ice cream (if desired)
1 T. chopped pistachio nuts (for garnish)
Fresh mint leaves (for garnish)
Preheat the oven to 425 degrees F. Lightly grease and sugar six 4- ounce or five 5-ounce ramekins or souffle cups using a total of 1 T. of butter and 2 T. of sugar.
Place the remaining butter and the chocolate chips in the top of a double boiler and heat over simmering water until melted. Stir chocolate and butter to combine, and then set aside to cool to room
temperature. In a large bowl of an electric mixer, beat the eggs, yolks and the remaining sugar on high until ribbons form between a spoon or spatula and the batter, about 5 minutes. Scrape the sides of the bowl. Add vanilla extract and beat on high for 30 seconds. Using a rubber spatula, fold in the chocolate mixture. Divide the batter evenly into the prepared souffle cups (should be full or nearly full). Place the cups on a baking sheet on the center rack of the preheated oven and bake for 14 to 15 minutes. Remove the ramekins from the oven and let the souffles sit at room temperature in the cups for 3 to 4 minutes but no more (any longer and the syrupy middle will become solid). Run a knife around the cup edges, invert
souffles onto dessert plates, add a scoop of ice cream and garnish with chopped nuts and mint leaves.
Chocolate Wave Cake
from Coral Reef, Epcot|
Yield - 6
3/4 cup butter
1 cup semisweet chocolate chips
1 cup sugar
2 1/2 teaspoons cornstarch
4 eggs
4 egg yolks
1 1/2 teaspoons Grand Marnier
For the white-chocolate truffle:
6 ounces white chocolate
3 tablespoons heavy cream
3 tablespoons softened butter
2 tablespoons Grand Marnier
1. Melt butter in a double boiler over medium-low heat.
2. Add chocolate chips, heating until mixture is melted.
3. Combine sugar and cornstarch in a large mixing bowl.
4. Add chocolate mixture to sugar mixture and beat well.
5. In a separate bowl, combine four eggs, four yolks, and Grand Marnier. Add this to the chocolate mixture and beat until well mixed. Cover and chill overnight.
6. Melt the white chocolate and heavy cream in a double boiler over low heat. Add butter and Grand Marnier and stir until smooth. Chill overnight.
7. Butter and flour six 5-ounce ramekins. Fill 1/3 of each with the chilled chocolate mixture.
8. Add a rounded tablespoon of the truffle mixture. Fill to the top with the chocolate mixture.
9. Bake at 450 degrees for 15 minutes. Let the cakes sit for 15-20 minutes before inverting. Run a knife around the edges to loosen. Serve with chocolate sauce, raspberries, and/or ice cream if desired. The restaurant version uses cherries macerated in brandy on the side.
Great Reviews for restaurant version
Christmas Sugar Cookies
Swan and Dolphin Restaurants
3½ Cups Sifted Flour
2½ Tsp. Baking Powder
½ Tsp. Salt
1½ Cubes Sweet Butter (6 oz.)
2 Tsp. Vanilla
1½ Cups Granulated Sugar
2 Tbsp. Sour Cream
1 Lemon (grated rind only)
2 Eggs
1 Tbsp. Milk
Preheat your oven to 340 F or 171 C.
Sift together flour, baking powder and salt.
Cream butter, vanilla, sugar, sour cream, lemon peel and beat well. Add eggs, one at a time, and then milk. Gradually add the sifted dry ingredients.
Let the dough rest for a minimum of 3 hours in the refrigerator then roll down to desired thickness. Cut into Christmas shapes. Bake for oven for 8 - 10 minutes. Wait until completely cool and decorate with icing.
Cinnamon Ornaments
DeDe Wilson "A Field Guide to Christmas Cookies" Cooking Demo Epcot Food & Wine Festival 2003
2 C. jarred no-sugar added applesauce
2 1/4 C. ground cinnamon, plus more for rolling
1/4 C. ground ginger
Decoration
10 yards 1/8" fabric ribbon, cut into 12 inch lengths
Have 2 cookie sheets ready.
Combine applesauce, cinnamon and ginger in a large bowl until spices are
completely incorporated and mixture is stiff enough to roll out. Add more cinnamon if necessary.
Roll dough out to 1/4" thickness on surface lightly sprinkled with cinnamon.
Cut out shapes of your choice; insert end of chopstick in top of each ornament and swirl around until a hole is formed. You can also use a drinking straw.
Transfer to cookie sheets and allow to dry 12 hours or overnight. Gently turn
over, dry for 12 more hours and repeat until completely hard and dry. Drying
process may take several days.
Thread ribbon through hole and knot about 1 inch from the ends. They are now ready to hang.
NOTE: I saw this item being made and the combination of the applesauce and spices does indeed make a "dough".
Cinnamon Yummies
from the BoardWalk Bakery
Serves 4
For the sweet dough:
¾ cup flour
2¼ cups bread flour
2 tablespoons sugar
1 tablespoon powdered milk
¾ teaspoon salt
6½ tablespoons butter, softened
1 package dry active yeast (¼ oz.)
2 eggs
½ cup water
Mix all ingredients together in a large bowl and stir until combined. Turn the dough out onto work surface and knead until soft and elastic, about 10 minutes. Cover with plastic wrap and let sit 30 minutes.
For the pan smear:
1 cup plus 2 tablespoons butter, softened
6 tablespoons light brown sugar
1½ tablespoons cinnamon
1½ tablespoons all-purpose flour
¾ cup light corn syrup
While the sweet dough rests, prepare the pan smear. Cream together butter, sugar, cinnamon, and flour in a medium bowl. Add the corn syrup and mix well until blended. Spread into bottom of a 9- by 9-inch baking pan. Set aside.
For the filling:
¼ cup sugar
½ teaspoon cinnamon
1 egg, beaten
Place the sugar and cinnamon together in a small bowl and stir with a fork until well mixed. Set aside.
When the dough is ready, roll it out into a rectangle about 6 by 12 inches and ½ thick. Brush the dough with the beaten egg and sprinkle with the cinnamon-sugar mixture. Starting with the short end, roll the dough into a log shape, keeping it tight. Seal the edge by pinching the dough together. Slice the roll into four pieces and place them in the pan on top of the smear. Cover with plastic and let rise until doubled, about 1½ to 2 hours.
Bake at 350 degrees for 30 minutes or until a deep golden brown. Let cool for 5 minutes, then invert onto a large plate and serve immediately.
Citrus Roulade
Epcot Food and Wine Festival - Fresh From Florida
Serves 8 - 10
Sponge Cake
7 eggs
2 cups granulated sugar
2 cups all purpose flour
½ cup butter, melted
Pastry Cream:
3 cups milk
¾ cup granulated sugar
½ cup butter
½ cup plus 1 tablespoon cornstarch
3 eggs
Citrus Filling:
¼ cup lime juice
1 tablespoon lemon juice
¾ cup frozen orange juice concentrate
Orange Sauce:
¾ cup orange preserve
¼ cup orange juice
Prepare pastry crème by stirring 1 cup of milk into the cornstarch until dissolved. Add eggs, mixing until a smooth liquid. Bring remaining 2 cups of milk, sugar and butter to a boil. While on heat, stir in cornstarch and egg mixture until smooth consistency. Stir constantly until mixture thickens. Store in a container in refrigerator overnight to cool.
Prepare sponge cake by whipping eggs and sugar forming light foam. Sift flour and fold into egg mixture. Fold in melted butter and mix until incorporated. Spread mixture onto a greased sheet pan about ½ inch thick. Bake in 375ºF degree oven until golden brown. Let cool.
Prepare orange sauce by combining orange preserve and orange juice. Combine citrus filling ingredients with cooled pastry cream. Spread on cooled sponge sheet and roll into log. Serve with orange sauce.
Citrus Trifle (Happiest Celebration on Earth)
from Rose & Crown Dining Room, England, Epcot
Yields 4 Servings
2 cups vanilla pudding (following directions on box)
1 1/2 teaspoon lemon juice concentrate
1 1/2 teaspoon orange juice concentrate Lady fingers
orange sections
grapefruit sections
4 dessert glasses
Mix the pudding , lemon and orange juice concentrate together.
In your dessert glass, layer the pudding, orange sections, ladyfingers, pudding, grapefruit sections and ladyfingers.
Cocomisu (Coconut Tiramisu)
from Boma, Animal Kingdom Lodge
Yield: 15 servings
Syrup
1 cup Sugar
2 cups Water
10 oz Coconut Puree
1 cup Kahlua Liquor
30 pieces Ladyfingers
3 lb Mascarpone Cheese
1 lb Powder Sugar
8 Egg Yolks
7 sheets Gelatin
10 oz Coconut Puree
½ can Coco Lopez
1 qt Heavy Cream
1 cup Toasted Coconut
Make syrup by boiling water and sugar in a saucepot. Once it boils, remove from flame and transfer into another container. Mix with coconut puree and Kahlua.
Soak each ladyfinger while syrup is still warm and set aside on a sheet pan.
Soak gelatin leaves in cold water until soft. Remove excess water, then place gelatin in coconut puree in a small bowl. Place over a hot bath to dissolve the gelatin. Set aside.
In the mixer, whip mascarpone cheese with powder sugar. Add yolks, Coco Lopez and heavy cream. Whip until thick.
Temper some of this mixture in the gelatin and put it back with the rest of the filling.
Continue to whip until mixture has doubled. Be careful not to over whip and curdle the cheese.
Place soaked ladyfingers on the bottom of desired deep dish, about 4 inches deep. Ladle about an inch and a half of the filling.
Place another layer of ladyfingers, then ladle another layer of filling.
Smooth the top with a spatula, and then sprinkle the top with toasted coconut.
Note: My fave of all the Boma desserts. Creamy and luscious.
Coconut Bread Pudding
from The Rainforest Cafe
(Serves 6-8)
1 lb. loaf of white bread, cut in 1 inch cubes
1/2 cup sweetened shredded coconut
1/3 cup dried apricots, julienne cut
30 oz. Coco Lopez cream of coconut
2 cups whole milk
1T vanilla extract
6 eggs
1 1/2 cups sugar
For Garnish
Vanilla Ice Cream
Chocolate Shavings
Whipped Cream
Toasted Coconut
Powdered Sugar
Preheat oven to 350°F.
Line bottom of a 10 X 13 X 3 inch pan with half of the white bread. Evenly sprinkly half of the julienne apricots and half of the shredded coconut over the white bread. Top that with the remaining bread cubes and then the remaining apricots and coconut. Distribute evenly. In a sauce pan, heat milk, coconut cream, vanilla and granulated sugar until the sugar completely dissolves and the milk is tepid but not hot. Stir occasionally. Remove from heat. In a separate mixing bowl, beat the eggs, then temper them by slowly adding 1 cup of warm milk mixture while stirring. Slowly pour the egg/milk mixture back in the warm milk and stir until well incorporated. Ladle the mixture over the bread, making sure all the bread gets moist. Cover the foil and bake in a water bath for 1 hour. Remove foil and bake for another 5-10 minutes until golden. Serve warm with a scoop of vanilla ice cream on one side and whipped cream on the other. Sprinkle whipped cream with chocolate shavings and dust bread pudding with powdered sugar. Finish with toasted coconut on the ice cream.
Coconut Custard Tart
Fountain View Bakery, Epcot
1 batch sugar cookie dough (you can make your own or use pre-made)
12 ounces pasty cream (see recipe below)
6 ounces coconut, shredded
2 ounces coconut compound (found in specialty stores or you can use coconut extract)
12 ounces crème brulee (below)
2 ounces coconut, toasted
Roll out sugar cookie dough in a 10-inch ring. Trim top. Bag in pastry cream. Mix compound and brulee together. Pour over pastry cream. Bake at 325 degrees until the custard is set. Sprinkle toasted coconut on pie before serving.
Crème Brulee
3 cups heavy cream
½ cup sugar
10 each fresh egg yolks
1 teaspoon vanilla extract
In a double boiler, heat over medium heat until dissolved, stirring constantly. Do not whip. Place in a large mixing bowl. Slowly add 1/3 of cream mixture to egg yolks, stirring to temper egg yolks. Add remaining cream mixture. Stir to blend well. Strain mixture through fine mesh strainer.
Pastry Cream
12 ounces milk
3 ounces sugar
3 ounces sugar
3 each egg yolks
1 ½ ounce cake flour
1 ounce cornstarch
4 ounces milk
½ ounce butter
to taste vanilla
Boil milk and sugar. Mix together sugar, yolks, flour, cornstarch, and milk, and add to hot milk and sugar, stirring continuously until mixture come to a boil. Remove from heat. Stir butter and vanilla into mixture.
Coconut Flan
The Crystal Palace, Magic Kingdom, Lake Buena Vista
1 2/3 cups Eggs, beaten
¾ Cup Sugar
3 cups Sweetened Condensed Milk
9 oz Evaporated Milk
2 ½ tablespoons Coco Lopez
1 cup Coconut Milk
1 cup Sugar
1 tablespoon Lemon Juice
In a small pan, over medium heat, melt 1 cup sugar and lemon juice.
Stir constantly, and cook until a dark amber color.
Remove from heat and pour caramel into an 8 inch round pan.
Cool slightly until sugar begins to harden.
In a medium sized bowl, mix all ingredients and slowly pour into cake pan. Bake in water bath at 325°F for about 50 minutes.
Note: raves for the restaurant version. May ’08 - Accidentally used Coco Lopez (the cream of coconut) instead of the milk - so ended up using only cream of coconut. 1 tin of sweetened condensed milk is 1 1/4 cups so I made a little more than the recipe. It ended up filling 2 8 inch round pans. The end result is a dense, smooth flan. Excellent taste.
Coconut Pineapple Caramel De-lite Dome
Animal Kingdom Lodge, from Pastry Chef Edward Villacorta (from the Orlando Sentinel)
Yield: 12 servings.
4 boxes Caramel deLite cookies *
Coconut pineapple filling:
3 cups coconut milk
1 cup water
1 2/3 cups sugar
1 cup cornstarch
1/2 cup water
2 cups pineapples, diced and cooked
1 tablespoon brown sugar for pineapples
1/2 cup shredded coconut, toasted
1. In a saucepan, cook the diced pineapples with the brown sugar for about 3 minutes. Set aside to completely cool.
2. To prepare coconut pineapple filling, using a medium-size stainless-steel pot, combine coconut milk, sugar and 1 cup water and bring to a boil. Make a slurry with the cornstarch and 1/2 cup water in a separate bowl. As soon as the coconut milk boils, stir in the dissolved cornstarch and stir vigorously until the mixture thickens and boils for the second time. Add the cooked pineapples in the mixture and then set aside the filling to cool in room temperature.
3. Toast shredded coconut in a 325 F oven for about 7 minutes or more until you get a golden brown color. Set aside to cool.
4. To assemble the dome, prepare 10-inch-by-3 1/2-inch-deep metal bowl, by lining the inside with plastic wrap. Place 1 layer of Caramel deLite Cookies (about 24 pieces or 1 1/2 boxes) on the bottom of the bowl, the top of the cookies facing down. Start from the center of the bowl and work your way up the sides of the bowl. Go all the way to the top. Use cookies cut in half for the top, so that you can get a straight edge on the top. This is to ensure a straight edge when the dome is inverted for the finished cake.
5. Place a third of the slightly cooled filling over the cookies and sprinkle a layer of roughly chopped Caramel deLite cookies ( about 10 pieces) over it. Spread the rest of the filling over the middle cookie layer evenly and lay one layer of Caramel deLite Cookies (about 20 pieces) with the chocolate side up. This will serve as the bottom of the cake when inverted. Place the bowl in the refrigerator and let it set for an hour.
6. To unmold, lay a 10-inch cakeboard on the top of the bowl and gently invert the dome. Remove the plastic wrap. Cover the bottom edge of the dome with toasted coconut and serve.
Cooks Note: These Girl Scout cookies are wafers covered in chocolate, caramel and coconut.
Coconut Tarts
Epcot Food & Wine Festival, Southeast Asia
Crust
3 tbsp. margarine
1/4 cup confectioner's sugar
1/2 egg
1 cup whole wheat flour
1/8 tsp. baking powder
1/2 tsp. vanilla essence
Filling
1 tbsp. margarine
1/2 cup confectioner's sugar
1/2 egg
1 tbsp. evaporated milk
3/4 cup shredded coconut
Crust Method: Mix whole wheat flour and baking powder. Cut margarine into flour mixture and rub it with fingertips until it resembles breadcrumbs. Mix egg, evaporated milk and vanilla essence together with the crumbs to form a soft dough. Roll the dough into a sheet about 1/4 inch thick. Cut with a round cookie cutter and place in a muffin mold. Leave it aside until the filling is ready.
Filling method: Blend margarine, confectioner's sugar and egg thoroughly with a mixer. Add evaporated milk and shredded coconut and mix well until blended. Fill each pastry-lined muffin mold with a portion of the filling. Bake at 400 degrees F oven temperature for about 25 minutes.
Corey Byrne's Mum's Pavlova
Disney Wonder, Disney Cruise Line
serves 4
5 Egg Whites
1 & 1/2 Cups of superfine Sugar
1 Tsp. White Vinegar
1 Tsp. Vanilla Extract
1 & 1/2 Cups Whipped Cream
1 & 1/2 Cups Raspberries
4 Passion Fruit
1. Whisk Egg Whites to a Soft Peak. Slowly add Sugar and Continue Whisking . Whisk in Vinegar and Vanilla. Place on a Greased Plate/Tray and Bake for 2 1/2 hours on 220 degrees
Fahrenheit . When time is finished leave Pavlova in oven to cool.
1. Push in the Top of the Pavlova
2. Fill in the hole with Whipped Cream
3. Top with raspberries and passion fruit
Cornmeal Cake with Peaches
Spoodles Restaurant, Boardwalk (Chef Bart Hosmer)
Prep: 25 min Bake: 30 min
Cake
4 large eggs, whites and yolks separated
3/4 cup granulated sugar
1 1/2 tsp each freshly grated lemon and orange peel
2 Tbsp orange juice
1 1/2 tsp vanilla extract
3/4 cup all purpose flour
1/4 cup yellow or white cornmeal
3/4 cup raspberry jam (or your favorite jam or jelly)
4 cups sliced fresh peaches
2 Tbsp sugar
1 tsp lemon juice
Garnish: confectioners' sugar
1 . Heat oven to 350'F. Lightly grease an 8 x 2-in. round cake pan. Line bottom with waxed paper. Grease paper.
2. Cake: Beat egg whites in a large bowl with mixer on medium speed until foamy. Increase speed to high, gradually add 1/4 cup of the sugar and beat until stiff peaks form when beaters are lifted.
3. Beat yolks in a medium bowl with mixer on high speed (no need to wash beaters), gradually adding remaining 1/2 cup sugar. Beat until thick, lighter in color and doubled in volumes Beat in grated peels, orange juice and vanilla.
4. Gently fold yolk mixture into whites, then fold in flour and cornmeal just until blended. Spread batter evenly in prepared pan.
5. Bake 25 to 30 minutes until golden brown and pick inserted near center carries out clean. Cool completely in pan on a retire rack. Invert onto rack peel off paper, and place right side up on serving plate. Split into 2 layers. Remove top layer; spread jam to within 1/2 in. of edge of bottom layer; replace top.
6. About 30 minutes before serving: Mix peaches, sugar and lemon juice in a bowl. Leave at room temperature. Dust cake with confectioners' sugar stirred through a strainer. Serve with the peaches.
Creamy Rice Pudding in Phyllo Biscuit
Epcot Food and Wine Festival, Andalucia Spain
2 cups rice
2 tsp. Chili flakes
2 ea. vanilla beans
1 cup mascarpone
2 cups sugar
8 ea. sugar dough cups
Wash rice 3 to 4 times and drain well. Put in heavy-duty pot, add chili, split vanilla beans, sugar, and cover with water to cook until very tender (you might need to add water during cooking). Add mascarpone and refrigerate.
To serve pour into sugar cups and dust with powder sugar (optional).
Crema Cotta Caramellata (White Chocolate Crème Brulée)
Portobello Yacht Club, Downtown Disney
4 Servings
5 Large egg yolks
1/2 cup sugar
2 cups whipping cream
3 oz. White chocolate, imported -- finely chopped
1/4 tsp. Vanilla extract
2 Tbsp. Sugar
Position rack in center of oven and preheat to 300º F. Whisk egg yolks and ¼ cup sugar in medium bowl. Bring cream and remaining ¼ cup sugar to simmer in heavy medium saucepan. Reduce heat to low. Gradually add chopped chocolate to cream mixture and whisk until smooth. Gradually whisk hot chocolate mixture into yolk mixture. Mix in vanilla.Ladle custard into four 10-oz. custard cups (or crème brulee cups). Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set in center, about 1 hour. Remove custards from water and cool. Cover and refrigerate overnight.Preheat broiler. Sprinkle ½ tablespoon sugar over each custard. Broil until sugar caramelizes, watching carefully, about 2 minutes. Serve hot, or refrigerate up to 1 hour and serve cold.
Crème Brǔlée
(Bistro de Paris, Epcot)
Serves 8
12 egg yolks
1 cup of granulated sugar
1 cup half-and-half
3 cups heavy cream
1 vanilla bean
8 heaping tablespoons brown sugar
Raspberries for garnish (optional)
Fresh mint leaves for garnish (optional)
Whisk the eggs with the granulated sugar until well blended. Incorporate the half-and-half and heavy cream.
Split the vanilla bean lengthwise and scrape the seeds into the mixture along with the vanilla pod. Refrigerate overnight.
Preheat oven to 250 degrees.
Remove the vanilla bean pod, stir the mixture, and pour into 8 individual 6-ounce ramekins placed in a baking pan. Add warm water to the baking pan so it reaches one third of the way up the ramekins. Cover with another pan and bake for 90 minutes, or until the custard is set but still jiggly in the center.
Remove from oven, take the custard out of the water bath, and cool to room temperature. Wrap in plastic and chill.
When ready to serve, preheat oven to broil. Sprinkle a heaping tablespoon of brown sugar on top of each brǔlée and pat down evenly. Place the ramekins on a baking sheet under the broiler until the sugar has melted. This takes 1 to 2 minutes and the sugar easily burns, so watch the brǔlees constantly (if the sugar burns, scrape it off and try again).
Let the sugar cool and garnish the custards, if desired, with fresh raspberries and sprigs of mint.
Crème Brǔlée (Version II)
from Chefs de France restaurant, Epcot
Serves 7
8 egg yolks
1 cup half and half
3 cups heavy cream
1 cup granulated sugar
1 vanilla bean
Brown sugar
1. Whisk eggs with sugar until blended, incorporate the half and half and cream. Mix in the vanilla bean and refrigerate overnight.
2. Heat oven to 200 F. Remove vanilla bean, pour mixture into individual baking dishes, place them on a sheet pan of water (so the crème brulée won't burn), and cover with another pan on top of the baking dishes. Bake 1 1/2 hours.
3. Remove from oven and chill. Sprinkle a layer of brown sugar on top the crème brulée and broil until melted and caramelized. Cool and serve.
Crème Brǔlée
Le Cellier Canadian Pavilion, EPCOT
Makes 8 servings
2 1/4 pound (4 ½ cups) - heavy cream
5 1/8 ounces - whole milk
5 1/8 ounces - granulated sugar
7 2/3 ounces - egg yolks
1 vanilla bean
Heat heavy cream, whole milk and granulated sugar over double boiler until sugar is dissolved (100F). DO NOT WHIP. Stir only. Place in a large mixing bowl. Slowly add 1/3 cream mixture to egg yolks, stirring to temper egg yolks. Add remaining cream mixture. Stir to blend well. Add vanilla to previous mixture. Strain mixture through fine mesh strainer. Pour mixture into serving dishes that have been placed on two flat sheet pans.
Put 1 1/2 quarts of water in the bottom of each sheet pan. Then Bake. 300F - (recipe gives no baking time). OR into small z-stem glasses, cover each with plastic wrap, and steam for 10 - 12 minutes until done.
Crème Brǔlée Cheesecake
From Lumiére & Triton’s, Disney Cruise Line
12 – 16 servings
Crust
1 ½ cups graham crackers
1/3 cup plus 4 tsp. melted butter
¼ cup packed brown sugar
Preheat the oven to 350 °F.
Mix all crust ingredients in bowl of electric mixer until well combined. Cover the bottom of a 10 inch springform pan (2 ½” high) with parchment paper (parchment paper is optional but keeps the crust from sticking to the bottom). Put the cracker mix in the pan, and press to make a firm base. Make sure the crust covers the edges of the pan as the crème brǔlée mix may leak.
Bake for 15 minutes until golden brown. Cool on wire rack.
Crème Brûlée
2 1/3 cups heavy cream
1 vanilla bean, split
6 large egg yolks
10 TBSP sugar
Preheat the oven to 250°. Warm the cream and the seeds from the vanilla bean together in a saucepan for 10 to 15 minutes, to infuse flavours. In a medium bowl, mix the egg yolks and sugar together. Beat with an electric mixer at high speed for about 3 minutes, or until the mixture turns whitish in color.
Using a wire whisk, add a cup of the cream mixture into the yolks, then gradually mix the egg yolk mixture back into the remaining cream mixture. (This process, which is called “tempering”, allows the yolks to be incorporated into the warm cream without becoming scrambled.) Pour onto the top of the cooked crust.
Bake for 45 minutes. Cool on a wire rack.
Cheesecake Mix
3 1/2 cups plus 3 TBSP cream cheese
1 ½ cups sugar
¼ cup heavy cream
½ tsp. vanilla extract
1 ½ cups whole eggs
¼ cups egg yolks
Preheat oven to 200°. In a medium bowl use a mixer to blend cream cheese, sugar, heavy cream, and vanilla extract until smooth. Scrape the bowl often to prevent lumps from forming.
Gradually add the whole eggs, a little at a time, scraping the bowl often. Add the egg yolks. Pour onto the top of the Crème Brûlée.
Bake for 3 ½ hours, or until a gelatinous consistency is achieved. Chill overnight.
Caramel Sauce
1 can (6 ounces) evaporated milk (2/3 cup)
1 package (8 ounces) caramels
Melt the evaporated milk and caramels together in a small saucepan, stirring until smooth. Cut the cheesecake into between 12 and 16 portions.
Drizzle the caramel sauce on top of the cheesecake slices before serving.
Good with a sweet German Eiswein or a Tawny Port.
Dec. 12, ’07: was heavenly. Annette said it's the best cheesecake she ever had. It's rich, incredibly creamy, and tastes really "fluffy" - not at all like your usual baked cheesecakes.
Crème Brûlée with Sugar Cookies and Candy Canes
Napa Rose Restaurant, Grand California Hotel, Downtown Disneyland, courtesy of Chef Andrew Sutton
Serves 6
7 Cups Heavy Cream
3 Cups Egg Nog (Store bought, high quality)
2 Vanilla Beans not to dry
14 oz. Sugar
18 Egg Yolks
Pinch of Nutmeg
2 Oz. Brandy, optional
Pinch of Salt
In a heavy bottomed saucepan bring the Cream, Egg Nog, Vanilla Bean and half of the sugar, to a boil, over medium heat.
Combine egg yolks and the other half of the sugar, brandy, salt andnutmeg in mixing bowl.
Whisk the egg and sugar mixture together for 5 minutes or until mixture becomes creamy, white and ribbons. Pour the boiled cream on to the eggs whisking constantly. It is best to add liquid in thirds This is now custard. Strain the custard to remove any lumps.
Pour custard into shallow baking dishes and bake in a 275-300* oven for 20 minutes or until custard is just set. Jiggle the dish or touch lightly and you can tell.
***Note you can also bake in individual Brûlée dishes for a more elegant service approach.
Remove from the oven and bench cool. Once cool transfer to the refrigerator on a cookie sheet and cool. This is best done the day before.
To Serve:
It is now time to Brûlée or to (“burn the cream”). Remove the Crème Brulee Custard from the fridge when you a ready to serve. Sprinkle evenly and liberally with granulated sugar on to the surface of the Crème.
Using a Propane Torch, 6 inches from the surface, caramelize the sugar. Make sure that you move the flame constantly sweeping from side to side for an even browned.
Serve with Sugar Cookies, Candy Canes and really good coffee.
Dense Chocolate Cake
Disney Institute
9 oz Unsweetened Chocolate
1/2 cup Superfine Sugar
No Flour!
1 tablespoon Cocoa
5 Beaten Eggs
1 cup Butter
Line the bottom of a 9-inch spring form pan with parchment paper. Butter bottom and sides. Set the pan on a sheet of aluminum foil cut 2 inches larger than the pan, and wrap the edges of the foil up around the sides of the pan. (The pan will be sitting in water, and this will help prevent leaks.)
Melt chocolate and butter over low heat, stirring until smooth. Set aside to cool.
Blend the following into the eggs, one ingredient at a time: sugar, then cocoa, then vanilla. Slowly add the chocolate, while mixing. Pour into the spring form pan.
Now create the bain-marie (water bath). Place cake pan into a larger pan, and pour in an about an inch of very hot water around the spring form pan. Bake 45 minutes in a preheated 325 degree oven, until the edges are set. (If you do the 'toothpick test', do it an inch from the edge of the cake. The center will still be moist.)
Remove the sides of the pan and allow the cake to cool on the spring form base. Don't worry if the center sinks a bit - it's supposed to. When the cake has cooled completely, invert and remove the base and parchment. Dust with cocoa power and decorate with chocolate shavings, or place a dollop of whipped cream in the center and top with mint leaves.
Based on individual serving.
Calories: 318, Total Fat: 30 g, Carbohydrates: 15 g, Protein: 5 g
Devil's Food Cake
WDW Dolphin Hotel, Valentine Menu 2001
Cake
2 1/4 cups cake flour
2 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks)
unsalted butter, softened
4 large eggs
1 3/4 cups buttermilk
1 teaspoon vanilla extract
Chocolate Ganache
1 pound semi-sweet chocolate, chopped into small pieces, or semi-sweet chocolate chips
2 cups heavy cream
Cake: Preheat the oven to 350° F. Lightly butter two 10-inch cake pans and line the bottoms with parchment paper. Sift together the flour, sugar, cocoa, baking powder, baking soda, and salt. In a medium-size bowl, mix the sifted ingredients with an electric hand-held mixer for 30 seconds. With the mixer still running, alternately add half the butter and 2 of the eggs, and then the remaining butter and the remaining eggs. Mix until the ingredients are evenly combined, about one minute. Scrape down the sides of the bowl to combine the ingredients. Continue to mix on low speed and add the buttermilk and vanilla. Increase the speed and beat the batter for 3 to 5 minutes, until fluffy.
Divide the batter between the prepared cake pans, and bake for 30 to 40 minutes, or until a cake tester or toothpick comes out clean when inserted in the center. Cool the cakes for 10 minutes, then carefully unmold them onto a cake circle or plate and cool on a rack.
Chocolate Ganache: Place the chocolate in a bowl. In a saucepan, bring the heavy cream to a boil. Pour the cream over the chocolate and whisk until completely smooth. Let the mixture come to room temperature and then refrigerate for 2 hours. For icing the cake, the ganache should be set but still spreadable.
Slice each cake horizontally into 2 layers. Set one layer on a cake circle and spread the top with about a 1/4-inch of chocolate ganache. Repeat with the other layers and ganache to build the cake. Spread the top and sides of the cake with a thin smooth layer of ganache. Chill the cake for 20 minutes.
Gently heat the remaining chocolate ganache in the top of a double boiler over simmering water until it is pourable but not warm. To glaze the cake, set it on a rack over a pan and pour the ganache over the cake. Let the glaze drip down the sides of the cake. Chill the cake for 20 minutes. If there is extra ganache, melt it again, cool, then pour it over the cake as before.
Diligently Selected Cheese Plate
Napa Rose, Grand Californian Hotel, Disneyland
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.
Note: Chef Sutton likes to team the nut-based chutney with semi- firm manchego-style sheep's milk cheese from the La Mancha region of Spain, or Etorki, a similar cheese 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.
Double Chocolate Brownies
(Ghirardelli, Downtown Disney Marketplace)
Yield: 16 to 20 Servings
2 eggs
¾ cup sugar
1 teaspoon pure vanilla extract
½ cup butter or margarine, melted
½ cup Ghirardelli Sweet Ground Chocolate and Cocoa
2/3 cup unsifted flour
¼ teaspoon baking powder
¼ teaspoon salt
½ cup chopped walnuts
1 cup Ghirardelli Double Chocolate Chips (use semi-sweet for a less sweet brownie)
Preheat oven to 350°F. Using a spoon, stir eggs with sugar and vanilla; add butter. Sift ground chocolate with flour, baking powder and salt. Stir into egg mixture; add nuts. Spread into greased 8 or 9-inch square pan. Bake 20 to 30 minutes. For extra chewy brownies, use 8-inch pan and less baking time – (as little as 15 min). For cake-like brownies, use 9-inch pan and longer baking time. Cut into squares.
Dunbrody Kiss
Raglan Road, Downtown Disney (Kevin Dundon)
"This is our signature dessert and really isn't that difficult to make. It is an intensely chocolatetey experience and never fails to impress - just make sure you use the best possible quality chocolate. There is no doubt in my mind that there is something about chocolate that is addictive. It contains several stimulants, including caffeine and pleasure-inducing endorphins - no wonder it tastes so good." - Kevin Dundon
450 Grams (1 pound) Plain chocolate, broken into pieces
5 Eggs, separated
600 Ml (1 pint/2¾ cups) Cream
1 Fun size (miniature) Mars bar, chopped
50 Grams (2 ounces) Corn Flakes, lightly crushed
Select 6 x 200 ml (7 fluid ounce/1 scant cup) in capacity teacups and line them with cling film. Melt the plain chocolate in a heatproof bowl set over a pan of simmering water. Leave to cool a little. Lightly beat the egg yolks, then whisk into the melted chocolate. Whip the cream in a bowl until you have achieved soft peaks, then whisk into the chocolate mixture.
In a separate bowl, beat the egg whites until stiff, then fold into the chocolate mixture. Divide among the lined teacups and chill for at least 2 hours or, preferable, overnight. When the chocolate mousse has set, melt the Mars bar in a small pan. Remove from the heat and fold in the cornflakes. Leave to cool a little, then add a layer to each chocolate mousse to form a crunchy base. Place in the freezer for at least 2 hours; (up to one month is fine, if required).
Chocolate Shards:
50 Grams (2 ounces) Plain chocolate, broken into pieces
50 Grams (2 ounces) White chocolate, broken into pieces
Melt both chocolates in heatproof bowls set over pans of simmering water. Line a baking sheet with cling film. Spoon on blobs of both chocolates and then cover with cling film. Gently roll to form one even layer. Place in the freezer for at least 10 minutes (or for up to one month, if required).
Chocolate Ganache:
75 Grams (3 ounces) Plain chocolate, broken into pieces
85 Ml (3 fluid ounces) Cream, plus a little extra if necessary
Handful small strawberries and raspberries, to decorate
Heat the chocolate and cream for 1-2 minutes until melted, stirring constantly. The consistency should coat the back of a wooden spoon. If you think that it is too thick, add a little more cream. Invert the teacups onto a wire rack set over a clean tray and then carefully peel away the cling film. Ladle a little of the chocolate ganache over each one until completely coated, allowing the excess to drip onto the tray below. Using a spatula, scrape the excess chocolate ganache into a pan and reheat gently. Leave to a cool a little.
To Serve: Using a fish slice, transfer the coated chocolate mousses onto serving plates and leave to defrost at room temperature for 10 minutes, then decorate with the strawberries and raspberries and drizzle around the cooled chocolate ganache. Now, working quickly, remove the sheet of chocolate shards from the freezer and peel away the cling film, then break into shards and stick two into the top of each Dunbrody Kiss.
Eggnog Crème Brûlée
From the kitchens of the Walt Disney World Swan and Dolphin Hotel 2004
1 Vanilla Bean
14 Egg Yolks
1 Whole Egg
1 Tsp. Vanilla Extract
12 Oz. Sugar
1 Cup Heavy Cream
1 ½ Tsp. Salt
½ Tsp. Cinnamon
¼ Tsp. Nutmeg
Brandy to Taste
1. Cut the vanilla bean in half lengthwise. Scrape out the seeds and mix them with the sugar.
2. Mix yolks, egg, vanilla extract, and vanilla until well combined.
3. Add the heavy cream, salt, cinnamon and nutmeg.
4. Fill ramekins and place in pan with water bath. Bake at 300° for 45 minutes.
5. Add brandy to taste.
Eggnog Créme Brûlée with Cranberry Orange Compote and Irish Sauce
From the kitchens of the Walt Disney World Swan and Dolphin Hotel 2005
Ingredients for Cranberry Compote:
1 Cup Cranberry
1 Cup Sugar
2 Each Orange Zest
2 Each Orange Juice
Ingredients for Eggnog Créme Brûlée:
2 Cups Heavy Cream
6 Each Egg Yolks
3 Oz Sugar
1 Each Orange Zest
2 Tbsp Rum
½ Tsp Cinnamon Powder
½ Tsp Vanilla Extract
⅛ Tsp Nutmeg Powder
Ingredients for Irish Sauce:
1 Cup Sugar
1 Pinch Cinnamon
1 Cup Heavy Cream
1 Oz Butter
1 Oz Bourbon
Method of Preparation for Cranberry Compote:
Mix cranberry, sugar, orange zest and orange juice together in bowl. Cover it and leave in refrigerator for 2 days. Put mixture in a saucepan and bring to simmer. Let it cook for approximately 45 minutes covered, until it looks like a jam. To check the consistency, put a little bit of the compote in a cold plate and you will be able to see the texture. Once cooked enough, pour 3 table spoon of this compote on your créme brûlée dish of your choice and let it set.
Method of Preparation for Eggnog Créme Brûlée:
Bring to boil the heavy cream and half the sugar. Add spices, vanilla and orange zest. Cover and keep on the side of the stove. Mix egg yolk and the ogher half of the sugar and add the rum. Pour and strain the heavy cream on this mix. Stir very well and pour in the dish on top of the cranberry compote. Bake in a preheated oven at 240° for approximately 1½ hours. It is completely baked if you shake the dish and it settles like a jelly.
Method of Preparation for Irish Sauce:
Caramelize the sugar in a saucepan, then deglaze with the heavy cream and the butter on the side of the stove. Add cinnamon and bourbon, then bring to boil. To dissolve everything, store in the refrigerator.
Presentation: Pour some of the Irish Sauce in a mini pitcher. Spread some sugar on the top of the Créme Brûlée and torch until it has a nice caramelized color. Serve.
English Trifle
from Garden View Lounge Afternoon Tea, Grand Floridian
In a 9" glass bowl, line the bottom with a 1/2" thick piece of sponge cake. Sprinkle with sherry. Cover the sponge cake with 1/2 the chantilly. Cover the chantilly with strawberry halves. Repeat this process one more time. Cover with whipped cream and toasted coconut.
Sponge Cake
3/4 cup sugar
1/2 tsp salt
1 tsp vanilla
2 tbls melted butter
3/4 cup sifted all purpose flour
In a mixing bowl combine sugar eggs, salt and vanilla. Whip over a double boiler until triple in volume. Fold in flour and butter. Pour into a greased 10" round cake pan. Bake at 350 degrees for approximately 35 minutes or until done.
Chantilly Cream
1 cup milk
1/2 vanilla bean
3 egg yolks
2-1/2 tbls sugar
2 tbls cornstarch
2 cup heavy cream, whipped
In a sauce pan, combine milk and vanilla bean. Bring to a boil. In a mixing bowl, combine yolks, sugar and starch. Pour half the boiling milk into the yolks stirring constantly. Return to sauce pan and stir until thick. Remove from heat and chill. When chilled. Pass through a sieve. Fold in heavy cream.
Exotic Orange Cake (picture)
From Laurent Branlard, Executive pastry chef of Swan and Dolphin as given at the World Pastry Forum.
There are five components to this cake and they are: An orange vanilla bavaroise, a vanilla cremeux, a honey cake layer, a passion fruit gelee, and a white chocolate spray.
Honey Cake.
60 gm of sugar
60 gm of honey
60 gm of egg whites
115 gm of almond flour
90 gm of egg yolks
210 gm of egg whites
75 gm of sugar
95 gm of cake flour
DIRECTIONS: Mix the sugar, honey, 1st amount of egg whites and the almond flour until smooth, then gradually and the yolks. Using the 2nd amount of whites and sugar make a meringue and fold in along with the flour into the batter. The cake can be baked in a thin layer in a sheet pan or piped into 8inch rounds on a sheet pan. You will have to end up with 2 thin (1/4 to 3/8 inch thick) 8 inch disks. Bake at about 350 until done. Set aside
Orange vanilla bavaroise
330 gm whole milk
66 gm of sugar
66 gm of egg yolks
seeds from 1 vanilla bean
10 gm of gelatin
400 gm of whipped cream
orange zest of 3 oranges
DIRECTIONS: Bring milk to a boil, add orange zest and steep for 15 minutes, strain. Using the milk make a creme anglase with the egg yolks, sugar, and vanilla. Add the melted gelatin, and cool. When cool fold in the whipped cream. Set aside
Vanilla cremeux
60 gm of sugar for a dry caramel
360 gm of heavy cream (HOT)
seed from 4 vanilla beans
120 gm yolks
3 gm of gelatin
DIRECTIONS: Caramelize the sugar, add vanilla seeds, and hot heavy cream. Cool slightly and add to the egg yolks and finish with the gelatin. Cool and set aside.
Passion fruit gelee
150 gm of passion fruit puree
350 gm of mango puree
25 gm of glucose (can usually replace with corn syrup)
seeds of 1 vanilla bean
75 gm of sugar
10 gm of gelatin
DIRECTIONS: Heat puree's, glucose, vanilla , and sugar until hot. Mixture should be uniform and sugar dissolved. Add melted gelatin and set aside.
ASSEMBLY: Cover one end of a 9 X 2 inch cake ring with plastic wrap and secure with rubber bands. Place on a sheet pan wrapped side down. (This cake is assembled up side down.) Make a 8 in by 3/8 inch solid mold. ( I used 2 sheets of foam board cut into 8 inch circles taped together and covered with plastic wrap) This solid mold is centered inside the cake ring on top of the plastic wrap. It will create a space (to be filled later with gelee) in the top of the cake. Place a layer of bavaroise around the solid mold, and up the sides of the ring to the top and a thin layer over the solid mold. Position a layer of cake on top of the bavaroise. Place a thick layer of the vanilla cremeux on top of the cake. Cover the cremeux with a layer of bavaroise and another layer of cake. By this time the last layer of cake should be at the top of the ring. Finish off the top layer around the edge with bavarois. Make sure it is level and flat as this will become the bottom of the cake. Freeze until solid. When frozen ( about 4 hours) warm ring and remove. Turn up side down. The solid mold is now on top. Carefully remove the mold. Spray the outside of the cake with white chocolate. Fill the space in the top of the cake with the passion fruit gelee and chill. Refrigerate until serving. Online raves.
Online tips: Can freeze the various parts till they are ready to go together. Can use an 8 X 2 inch cake ring or cake pan to make the components in and a 9 X 2 inch cake ring or cake pan to make the finished cake in. If you want to make a larger cake you will have to increase the recipes. You can bake the cake in one pan and then split it. Watch the baking time so as not to over bake it. After splitting the cake you should have two 8 inch by 1/2 inch cake rounds.
If you are going to make a 9 inch finished cake in steps, freezing components in between, you should end up with; two 8 inch by 1/2 inch honey cake rounds, one 8 inch by 1/2 inch thick passion fruit gelee (Jelly), and one 8 inch by 1/2 inch thick layer of frozen caramel. At this point you would make the orange Bavarian cream and assemble the cake. If the frozen layers are only 1/4 inch thick or you want to make a larger than 9 inch cake, then you might need more Bavarian cream than the recipe calls for. If you are making a 9 inch cake and all the components other than the orange Bavarian cream are 8 inches you won't have to trim anything.
The sprayed white chocolate is just a decoration and a finishing touch but it does supply some crunch when you bite into it. The chocolate must be tempered to provide the crunch though. If it isn't tempered then it will go very soft once the cake is taken out of the fridge.
Flourless Chocolate and Hazelnut Cake
Epcot Food and Wine Festival '04, Piemonte, Italy
Yield: 6 servings
7 oz. semi-sweet chocolate, melted
1/4 cup sugar
1/3 cup butter
1/2 cup finely chopped hazelnuts
5 eggs
1/4 cup cocoa
Preheat oven to 220F and butter a 9-inch round cake pan. Melt the chocolate and butter together and stir in the hazelnuts. In a large bowl, beat the sugar and eggs together until fluffy. Fold chocolate and butter mixture into the eggs and blend just until all the ingredients are well-blended. Pour into the prepared pan and bake for approximately 40 minutes or until the center is firm to the touch. Allow to cool at room temperature and then refrigerate overnight. To serve, unmold the cake and sprinkle the top with cocoa.
Flourless Chocolate Cake
Boma, Animal Kingdom Lodge
Yield: 1 cake
12 ounces Butter
2 1/8 cups (17 ounces) Sugar
9 each Eggs
12 ounces Semi-sweet Chocolate Morsels
1 pound Almond Flour
½ teaspoon Baking Powder
Cream butter and sugar together. Slowly add in the eggs. Melt the chocolate morsels and add to mixture. Mix in the flour and baking powder.
Grease a 10” square cake pan. Bake at 300 degrees F for one hour and ten minutes. Let cool completely before unmolding. Cover with chocolate ganache and serve.
Chocolate Ganache
16 ounces Heavy Cream
16 ounces Semi-sweet Chocolate Morsels
2 tablespoons (1 ounce) Sugar
Heat heavy cream and sugar to a boil. Remove from stove. Pour in chocolate pieces. Let sit for five minutes before stirring. Cover cake with ganache while still warm.
Flourless Chocolate Cake
Epcot Food and Wine Festival
Servings: 6
1/3 cup butter
7 oz. melted semi-sweet chocolate
5 each eggs
1/4 cup granulated sugar
1. Melt chocolate and butter together. Whip granulated sugar and eggs until fluffy. Add chocolate and butter mix and fold into egg mix until smooth and all ingredients are well blended.
2. Pour into a greased 6” cake pan and bake at 220ºF for approximately 40 minutes or until internal temperature is 160ºF. Refrigerate overnight. Take out of cake pan by heating up the pan slightly.
Flourless Chocolate Cake
The Hollywood Brown Derby, Disney-MGM Studios
Yield: 12 servings.
1 cup butter, unsalted
1 cup dark chocolate chips (special dark or bittersweet)
1/3 cup cocoa powder
2 tablespoons fresh brewed espresso (instant can be substituted)
2 tablespoons hot water
1 cup sugar
6 eggs
2 tablespoons rum
Icing:
1 cup heavy cream
1 cup dark chocolate chips (special dark or bittersweet)
1. Heat oven to 250 F.
2. In microwavable bowl, mix butter and 1 cup of the chocolate chips. Place in microwave on low power, 1 minute at a time until completely melted, stir until smooth. Set aside.
3. In another bowl, dissolve cocoa powder with espresso and hot water, stirring until you have a smooth consistency, set aside.
4. In another bowl, large enough to hold all ingredients, combine eggs, sugar and rum, stirring until combined.
5. Add coffee/cocoa mixture to egg mixture and then the chocolate mixture to the egg/cocoa, stirring until you have a smooth and creamy consistency.
6. Pour into 12 buttered cupcake tins, or 6 1/2-cup buttered ramekins. If using ramekins, place on baking sheet. Bake at 250 F 30 minutes. Cakes should souffle only very little. Be careful not to over-bake. Remove from oven and let cool.
7. Place in the freezer 3 hours or overnight. Remove from pans and place on a wire rack over a sheet pan.
8. Prepare the icing by placing the heavy cream in a saucepan and bring to a boil. Remove from heat and add the remaining cup of chocolate chips, stir until smooth. Pour chocolate over cakes, making sure to cover sides. Refrigerate until ready to serve.
Flourless Hummus Torte
Disney Institute
2 cups garbanzo beans - drained and rinsed
1 1/2 cups Sugar
1/2 teaspoon Baking Powder
1 teaspoon Vanilla Extract
2 teaspoon Lemon Zest
4 Eggs
Preheat oven to 350ºF. Place drained beans in a food processor and purée. Add the eggs, sugar, baking powder, and lemon zest to the purée, and pulse processor a few times just to combine ingredients well. Coat the bottom of a 9-inch cake pan with vegetable spray. Cut a round of parchment paper or wax paper to fit the bottom of pan; place in bottom and spray top of paper. Pour in batter. Bake on center rack of oven for 45 minutes or until a knife inserted in the center comes out dry. Set on wire rack to cool for 15 minutes, then remove cake from pan and allow to cool to room temperature. Before serving, squeeze lemon juice over cake and sprinkle generously with powdered sugar.
Flourless Mocha Torte
from Grand Floridian
serves 6
1 cup semisweet chocolate (or an 8-ounce block)
2 tablespoons brewed coffee
4 eggs
2 egg yolks
2 tablespoons granulated sugar
½ cup heavy cream, whipped
Preheat oven to 225°. In a double boiler, melt chocolate and coffee together, stirring constantly. Remove from heat and let cool to room temperature.
In a mixing bowl, beat together eggs, egg yolks, & sugar. Place mixture over low heat in the top of a double boiler and whisk to dissolve sugar. (Do not cook the eggs!) Return the mixture to the bowl and whip with an electric mixer until stiff ribbons form (this can take 30 minutes). Fold one third of the egg mixture into the chocolate mixture, then another third, then the last third. Finally, fold in the whipped cream a third at a time. Bake in greased Teflon molds or a greased torte pan for about 1 hour, or until a toothpick inserted in the center comes out clean.
French Apple Tart
The Disney Institute, closed after 9/11
Dough:
3/4 cup all-purpose flour
1/3 cup confectioner's sugar
1 1/2 ounces butter
1 large egg
Filling:
4 1/2 ounces butter
3/4 cup sugar
2 large eggs
1 cup almond powder
3/4 cup cake flour
2 T. vanilla extract
2 medium tart apples
To make the dough, mix the flour, confectioner's sugar and 1 1/2 ounces butter until a crumbly mixture forms. Add 1 egg and mix until it is absorbed. For the filling, mix 4 1/2 ounces butter, sugar and 2 eggs into a smooth paste. Gradually add the almonds, cake flour and vanilla extract. Make a smooth
paste.
Peel, core, quarter and thin slice apples; save them in orange juice to prevent browning. Roll out dough and lay in 9" tart pan, and perforate the bottom to prevent unnecessary bubbles. Spread in filling and layer on apples in decorative manner.
Bake at 350 F for 15 to 20 minutes or until filling is done. Glaze with melted apricot jelly or apple jelly for a pretty appearance. Garnish with vanilla, cinnamon or almond ice cream and/or a complementary sauce.
NOTES : Finely ground almonds may be substituted for the almond powder. Granny
Smith apples are recommended.
French Toast Banana Bread Pudding
Parrot Cay, DCL
30 servings
Banana Bread (for 6 loaves)
1500 g (3.31 lbs or 13 ¼ sticks) Butter
3 kg (6.61 lbs or 13 2/3 cup packed) Brown Sugar
18 Eggs
3 kg (6.6 lbs or 24 cups) Flour
48 gm (3.5 TBSP) Baking soda
24 gm (4 tsp) Salt
30 ml (2 Tbsp) Vanilla Extract
8 lbs (30 medium 7 – 8’ long) Bananas
Custard Sauce
4 cups Cream
4 cups Milk
450 gm (scant 2 cups) Yolks
700 gm (3 ½ cups) Sugar
15 gm (3 ½ tsp) Vanilla extract
30 ml (2 Tbsp.) Banana Liqueur
150 gm (5 ¼ oz or 1 1/3 stick) Melted Butter
Caramel Sauce
500 gm (1.1 lb) Sugar
200 ml (scant 7 fl. Oz) Heavy Cream
6 Bananas
Banana Bread
Melt the butter and mix in the sugar. Add the eggs and blend in well. Sieve the dry ingredients together. Mix it with the butter mixture. Crush the bananas and blend with the batter. Pour into paper lined sheet pans with frame and bake at 180C for 35 minutes. Cool for 6 hours.
Custard Sauce
Boil the cream and milk together. Take it off the heat. Mix yolks, sugar, vanilla and liquor into it. Mix it well with the help of hand whisk and use it as mentioned below.
Caramel Sauce
Caramelize the sugar without water to a light golden brown color and deglaze with heavy cream.
Assembly
Cut half inch thick slices of the banana bread length-wise on the sheet pan.
Brush with melted butter.
Arrange the sliced bananas in caramel on top.
Pour the custard mix over the top of the bread and let it soak in. Add a second layer of banana bread and repeat the steps.
Put a final layer of banana bread and brush with melted butter and caramel sauce only.
Pour the custard mix over the top of the bread and let it soak for half an hour. Pour out any excess sauce mix. Bake and chill. Cut into 3 ½ inch squares and cut each square diagonally into triangles.
To Serve: Serve warm with coconut ice cream over rosette of cream and caramel sauce over sliced bananas on the side.
French Toast Bread Pudding with Caramelized Roasted Bananas
Shutters, Caribbean Beach Resort
Yield: 1 DESSERT PLATE
¾ banana (caramelize with brown sugar and butter)
4 ounces Bread Pudding (see below)
3 ounces Caramel Sauce (see below)
2 ounces French Toast batter (your own recipe)
2 ounces cinnamon sugar
4 ounces coconut ice cream
Dip bread pudding into French Toast batter and deep fry until brown, toss in cinnamon sugar and cut on a bias. Arrange on a plate with caramelized bananas, scoop of ice cream and drizzle with caramel sauce.
Bread Pudding
3/4 cup golden raisins
3 to 4 day-old croissants (about 12 ounces total)
3 cups whole milk
3 large eggs
2 large egg yolks
3/4 cup sugar
1 vanilla bean
Preheat the oven to 350º. Place a roasting pan in the oven and
pour 1/2 inch of hot water into it. Scatter the raisins across the bottom of a glass baking dish. Cut the croissants into 1/2-inch thick slices and place on top of the raisins.
Combine the milk, whole eggs, yolks, and sugar in the bowl of an electric mixer fitted with a paddle. With the paring knife, split the vanilla bean in half lengthwise. Place one half in a plastic bag and reserve for another use. Scrape the seeds from the bean into the bowl. Discard the scraped bean half. Beat on medium low speed until well-blended and a little frothy, 1-2 minutes.
Pour the egg mixture over the croissants and press the bread with the back of a spoon to make sure the everything is submerged. Let stand a minute or two, pressing with the spoon once or twice, to allow the bread to absorb the egg mixture. Carefully place the dish in the pan of hot water and bake until golden and just set, about 50 minutes. Carefully remove the roasting pan from the oven, then remove the baking dish from the pan and let cool on a wire rack. Serve slightly warm or let cool completely, refrigerate covered with plastic wrap up to 24 hours and serve chilled.
Caramel Sauce
4 ounces butter
4 ounces sugar
4 ounces brown sugar
4 ounces corn syrup
1 pound heavy cream
2 ounces vanilla
1 pound bananas, roasted and pureed
In a sauce pan on high heat melt butter, add sugars, corn syrup and 1/2 of the heavy cream. Bring to a boil and add remaining cream slowly, so you don't break the boil. Boil for 3 minutes, remove from the heat, add vanilla and pureed roasted bananas. Let sit to room temperature. Do NOT refrigerate.
Fruit Pizza with Granola
Spoodles at the Disney BoardWalk Resort (Chef Marianne Hunnel)
Yield: 6-8 servings
1 each 12 inch pre baked pizza shell
8 ounce package of cream cheese (softened)
¼ cup favorite fruit topping
¼ cup granola
¼ cup dried fruit
Pre-bake pizza shell. Set aside to cool down.
Using a small mixing bowl, place softened cream cheese and fruit topping in the bowl. Mix the two ingredients together.
Spread the fruit cream cheese mixture on to the pizza shell. Place the granola and dried fruit on top of the fruit cream cheese mixture.
Cut pizza into six or eight pieces, and serve immediately as a great snack.
Fruit Tulips
Fountain View Bakery, Epcot, Future World
Tulip Paste
7 ounces butter
12 ounces powder sugar
10 ounces bread flour
7 each egg whites
dark chocolate, melted for brushing inside of shells.
Cream butter, powder sugar and bread flour. Add egg whites, slowly. Spread thin round circle on greased and floured sheet tray. Bake at 350°F until golden brown. Then, set while hot over upside down coffee cup to dry. Brush inside with dark chocolate.
Pastry Cream
1 quart milk
6 ounces sugar
4 ounces butter
3 ounces corn starch
4 each eggs
Use part of milk and stir into corn starch. Then, add eggs into corn starch mixture. Boil the remainder of the milk, sugar and butter. Once it starts boiling, add corn starch mixture. Stir until it thickens.
Star Glaze
Clear jelly example: apricot or currant
Fresh fruit of your choice, chopped
In a sauce pan, add some clear jelly. Add a little water, bring to a boil, and then brush over fruit.
Method: After brushing the inside of shells, add pastry cream. Top with fresh fruit and brush with star glaze.
Ger’s Bread & Butter Pudding
Raglan Road Irish Pub's, Downtown Disney (This recipe comes straight from RR’s Head Chef’s cookbook)
Yield: 4 servings.
2 oz. raisins
2 ½ Tbsp. Irish Mist (can use Sheridan’s or another appropriate liqueur or leave out)
¾ stick (3 oz) butter, at room temp
12 slices medium-sliced white bread, crust removed ( can also use day old Brioche or croissants)
1 1/3 cups cream
1 1/3 cups milk
4 egg yolks
1/3 cup caster sugar
2 eggs
Butterscotch Sauce (below)
Custard (below)
Soak raisins in Irish Mist overnight or min. 2 hours until raisins have plumped up. Drain off excess.
Preheat oven to 350. Generously butter an ovenproof dish – 4 ½ cups capacity. Remove the crusts from the bread and using the remaining butter, butter both sides of bread, then cut each slice into quarters.
Arrange a single layer of bread slices in the dish, slightly overlapping. Scatter with some raisins. Repeat with one more layer of bread then raisins. Press down gently with a spatula.
To make the custard: heat the cream & milk until just to a boil. Remove from heat. Meanwhile, whisk together the egg yolks & sugar in a large heatproof bowl over simmering water until thickened and the whisk leaves a trail in the mixture. Remove from heat and beat in the cream mixture until well combined.
Pour two-thirds of the custard mixture over the bread and let stand for 30 minutes or until the bread has soaked up all of the custard..
Pour remaining custard over soaked bread in dish and arrange the rest of the bread on top. Press down firmly so the custard comes halfway up the bread triangles. Bake 30 -35 minutes until the custard is just set and the top is golden brown.
To serve: bring that bread and butter pudding straight to the table and have separate jugs of the butterscotch sauce and custard to hand around so that everyone can help themselves.
Butterscotch Sauce (makes 1 scant cup)
½ stick ( 2 oz) unsalted butter
4 Tbsp. light muscovado sugar
2 ½ Tbsp. clear honey or pouring golden syrup
2 ½ Tbsp. double cream
Place butter sugar, and honey/syrup in a small pan. Bring to a boil over moderate heat, stirring until sugar has dissolved. Reduce heat. Add cream and simmer 2 to 3 minutes until thickened. Remove from the heat and use immediately or transfer to a bowl and leave to cool completely. If keeping for any length of time, up to one week is fine, cover with cling film and store in the fridge.
Note: Kevin says he serves as with ice cream or as a dip for fresh fruit. He also spreads it over a cheesecake base and then covers with sliced bananas and piles on lightly whipped cream before drizzling with a little melted chocolate for an instant Banoffi pie.
Egg Custard (makes 3 cups)
2 ¾ cups milk
6 egg yolks
3 ¾ Tbsp. caster sugar
a few drops of pure vanilla extract or ½ vanilla pod, split and seeds scraped out.
Bring milk to scalding point in a nonstick pan. Meanwhile, place the egg yolks in a bowl with the sugar & vanilla stirring to combine. Slowly, whisk the ot milk into the egg mixture. Wipe out the pan and pour in the egg mixture and cook, stirring constantly, for about 10 minutes until thickened. Do not let it boil or it will curdle and watch out for the froth: when it begins to disappear from the surface, the custard is starting to thicken. Pour into a serving jug and serve at once or leave to cool, then cover with cling film and store in the fridge for up to two days.
Note: if you are nervous of curdling the custard, beat 2 teaspoons of corn flour in with the egg yolks which will help thicken and stabilize the sauce. Just make sure that you taste it after cooking to ensure that the taste of cornflower has disappeared; if necessary, stir over a gentle heat for a little longer, but do not boil.
Gingerbread Cookies
Pastry Chef Stefan Riemer, Disney's Beach Club Resort
Yield: about twenty 3-inch cookies
10 tbsp. unsalted butter
2/3 cup granulated sugar
1/2 cup corn syrup
1/3 cup milk
14 oz. bread flour
2/3 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. cloves
1. Place butter, sugar, corn syrup and milk in a sauce pan. Heat to about 110 degrees F., stirring the mixture into a smooth paste at the same time.
2. Sift flour, baking soda and spices together. Incorporate into the butter mixture.
3. Line the bottom of a sheet pan with baking paper. Dust the paper with flour and place the dough on top. Flatten the dough, cover and refrigerate overnight.
4. Roll out a small portion of the dough to 1/16 inch thick. (Keep the dough you are not working with in the refrigerator.) The dough will feel sticky, but don't be tempted to mix in additional flour. The flour used in rolling the dough will be enough -- too much flour will make the baked cookies too hard and not pleasant tasting.
5. Cut out cookies using a 3-inch heart-shaped or star-shaped cookie cutter. Place the cookies on sheet pans lined with baking paper.
6. Bake the cookies at 400 degrees F. for about 10 minutes until they have a rich brown color.
7. Decorate with icing made out of powdered sugar.
Gingerbread House
from the kitchens of the Swan and Dolphin Resorts
Ingredients for Gingerbread:
6 Cups All-Purpose Flour
1.75 Cups Sugar
2/3 Cups Shortening
1 Tbsp. Ground Cinnamon
1 Tbsp. Ground Ginger
2 Tsp. Double-Acting Baking Powder
1.25 Tsp. Salt
1 Tsp. Baking Soda
1 Tsp. Vanilla Extract
1 Each 8 Oz. Container Sour Cream
2 Eggs
Ingredients for Icing:
3 Egg Whites
1/2 Tsp. Cream of Tartar
1 Each 16 Oz. Box of Confectioners Powdered Sugar
Method of Preparation for Gingerbread:
To Prepare Dough: Into large bowl, measure 3.5 cups flour and remaining ingredients. With mixer at low speed, beat until well mixed, constantly scraping bowl with rubber spatula. With hands, knead in remaining 2.5 cups of flour to make a soft dough. Wrap dough in plastic wrap and refrigerate 2 hours or until dough is not sticky and is of easy kneading consistency.
To Roll Dough: Keep refrigerated until ready to use. Working with half of a batch at a time on a lightly floured work surface, with lightly floured hands, knead dough until smooth. Roll dough on a greased and floured 17" x 14" cookie sheet, with lightly floured rolling pin, to 3/16" or 1/8" thickness (for easy rolling, place cookie sheet on a damp cloth to prevent it from slipping).
To Cut and Bake Dough: Preheat oven to 350°. Make your pattern pieces of heavy cardboard. Lay them on the dough and using a sharp knife, use as many pieces as you can from the rolled dough on your cookie sheet (leaving at least ½" between the pieces). Remove scraps and reserve for re-rolling. Bake until golden brown and very firm. Remove cookie sheet from oven and cool on wire rack 5 minutes. Carefully remove the baked pieces from cookie sheet and place on wire rack to cool completely.
Special Notes: If you need to do some trimming, do it while the cookie dough is warm out of the oven. You may need to make several batches of dough to complete your project, but be sure to make each batch separately. Do not double the ingredients to make a double batch.
Method of Preparation Icing:
In a large bowl, combine all ingredients. Beat 7 minutes with an electric mixer until smooth and thick. A good test is when a knife blade drawn through the icing leaves a clean cut. This icing needs to be as stiff as possible or it will not support the house. Store in a tightly sealed container if you are not using it right away. (Makes 2 cups, you'll probably have to make several batches).
Tips for Perfect Icing:
Coloring Icing: Color small batches of this icing as needed with decorating pastes, which are much more intense and not watery like liquid food colors.
Using the Pastry Bags and Tips: Use disposable plastic pastry bags and several sizes and shapes of tips. This is a simple matter of practice. Practice on wax paper before you try and decorate on the house. Keep toothpicks handy for cleaning out tips and for helping correct errors.
Painting: Another technique to try is "painting". Put a little icing into a small container or bowl. Wet the paintbrush with water and dip it into the icing. Paint the gingerbread pieces. The result will be that the icing dries as a smooth coating with no visible brush lines.
Construction Tips:
To Assure Proper Fit: Check gingerbread pieces before assembling; if necessary, shave edges. When assembling gingerbread pieces with icing, work with pastry bag with medium tip. Check vertical angles of major pieces with a right triangle or carpenter's square.
To Attach Right Angle Pieces: Pipe a line along the edge of one piece; press it against the adjoining piece and hold it in place for several minutes, until the icing sets. Let dry thoroughly, propping attached pieces with a sturdy small object. When dry, smooth seams with a damp cloth; fill in any spaces with more icing. For extra stability, pipe icing along the inside seams as well. Allow to stand for an hour until the icing has completely dried before decorating.
Decorating Tips:
Sometimes it is better to decorate elaborate pieces flat, and then assemble the pieces. Use your imagination! Pretzels become windows. Gum drops trim the roof like holiday lights. Use marshmallows, chocolate chips or flat mint candies for shingles. Candy canes and lollipops decorate the garden. Butterscotch doorknobs and licorice shutters complete the house! Any colorful, small candies will do the trick. Use the icing to attach the candies to the house.
Presentation:
Display your gingerbread house on a large sheet of white cotton to help create a winter wonderland!.
Gingerbread Ice Cream with Chocolate Soup
from Citricos, Grand Floridian Resort
Gingerbread Ice Cream:
1 pt. (2 cups) vanilla ice cream, slightly softened
2 tablespoons molasses
2 teaspoons ground ginger
8 ginger-man cookies (Pepperidge Farm), broken in small pieces
Chocolate Soup:
8 oz fine-quality bittersweet chocolate, chopped
1 cup boiling water
¼ cup orange juice
2 tablespoons heavy cream
½ teaspoons vanilla extract
Garnish - decorated ginger-man cookies
Gingerbread Ice Cream
Vigorously stir ice cream, molasses and ginger, in a medium bowl until blended. Fold in crushed cookies. Freeze 4 hrs or until set.
Up to 1 hour before serving:
Put chocolate in a medium bowl. Add boiling water, stir until chocolate melts. Cool to room temperature. Stir in remaining soup ingredients. Ladle into bowls, add scoops of ice cream, and garnish with decorated or plain ginger man cookies.
Gourmet Double Chocolate Chunk Cookies
Main Street Bakery, Magic Kingdom
1 cup Butter
1 tablespoon Brown sugar
1 cup Sugar
2 large Eggs
1/4 teaspoon Vanilla
1/4 cup Cocoa powder
1 1/2 cups Flour
1/4 teaspoon Baking soda
1/4 teaspoon Salt
18 oz. Semisweet chocolate chunks
Preheat oven 375 F. Cream butter, sugars, vanilla, and cocoa powder. Stir in remaining ingredients and blend well. Refrigerate 30 minutes. Drop dough by rounded teaspoons onto ungreased cookie sheet about 2" apart. Bake until cookies are set, 5-8 minutes. Cool slightly and remove from pan. When making large cookies, press down slightly on cookie dough to help cook more evenly. Bake slightly longer, 8-10 minutes.
Grand Marnier Soufflé with Chocolate Sauce
Disney Cruise Line
8 Portions Baking Time 22 min Temp 220 C
8 - 4oz ramekins
For coating the ramekins
3 oz Melted butter
4 oz Sugar
Brush melted butter in the insides of the ramekins and coat it with sugar.
Dough
Half pint Milk
2 oz Butter
4 oz Flour
6 Yolks
Pinch Orange zest
Melt butter and add flour to make roux. Boil the milk and add to the roux and cook until a smooth dough is formed (leaves the side of the boiler). Remove from the kettle and mix in the machine with paddle blade to cool it down. Once it is cold add yolks to it slowly and incorporate in well.
Meringue
3 oz Sugar
5 Egg white
Half oz Corn starch (Optional)
Whisk egg whites at high speed to soft peak consistency. Reduce speed and add the sugar gradually. Once all the sugar is in increase speed until the meringue forms a stiff peak consistency. Fold in the corn starch (only if need to hold the soufflé for a longer period).
Grand Marnier Sauce
Half pint Cream
Half pint Milk
Half pint Water
1 pound Chocolate
2 oz Cocoa powder
8 oz Sugar
1 oz Corn starch
3 fl oz Grand Marnier
Heat the cream and milk together and whisk in the cocoa powder and sugar. Mix the corn starch with water and once the cream begins to boil add the starch in. cook until the liquid begins to thicken. Remove from heat and mix the chocolate in. Mix until the chocolate has all melted. Strain if there are any lumps. Chill and add liqueur before serving.
Method: Mix the dough in the machine until soft and smooth, then fold the meringue into it very gently using a spatula or by hand. Fill the ramekins till the top using a scoop and bake in a water bath until the
soufflé has doubled in size. Serve immediately with Grand Marnier Sauce.
Grandma's Gingerbread
Chef Stefan Riemer, Yacht & Beach Club Resorts, (Source DVC Vacation Magic, Winter 2003 )
1 lb bread flour
1 lb white rye flour
2 C. honey
10 oz. butter, softened
3 whole eggs, beaten
1 t. each clove, cardamom and ginger
2 t. cinnamon
1 t. baking soda
1 t. baking powder
Heat honey carefully in saucepan, removing from heat before boiling.
Sift dry ingredients into a large mixing bowl.
Add honey carefully and mix slowly.
Add butter and eggs, mixing until incorporated.
Put dough into refrigerator for 2 hours to rest. This is very important!
Preheat oven to 400 degrees F.
Roll out on floured board (adding extra flour to dough if too sticky). Cut
into desired shapes using gingerbread or other cookie cutters.
Place onto greased and floured sheet and bake for approximately 8 minutes.
Prepare icing and decorate as desired.
NOTE: The oven temperature must be hot in order to bake moist gingerbread. After preparing the dough, it's necessary to rest the dough for at least 2 hours so the honey can absorb the flour. The dough will be very sticky but after being refrigerated it forms nicely and it's easy to roll out.
Royal Icing
1/2 C. egg whites *
2 C. sifted powdered sugar
1/4 t. cream of tartar
Mix egg whites and sugar rapidly until the mixture is light and fluffy. Then
add cream of tartar to prevent the icing from yellowing.
* You may use meringue powder and water to make 1/2 Cup liquid. Meringue powder is available where cake decorating supplies are sold.
Grapefruit Cake
from the Hollywood Brown Derby , MGM Studios (also in Delicious Disney)
(serves 8)
1 1/2 cups sifted cake flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 large eggs (separated)
1/4 cup water
1/4 cup vegetable oil
3 tablespoons grapefruit juice
1/2 teaspoon finely grated lemon rind
1/4 teaspoon cream of tartar
1 can (16 ounces) grapefruit sections, drained well or 3 fresh grapefruits, peeled, sectioned, & drained, reserving 2 tablespoons of fresh juice.
1. Preheat oven to 350 degrees. Lightly grease a 9” x 2” round cake pan. Line the bottom of the pan with waxed paper and lightly grease the paper.
2. Sift together flour, sugar, baking powder, & salt into mixing bowl.
3. In a medium bowl, whisk together the egg yolks, oil, water, grapefruit juice, and lemon zest until smooth. Whisk in the flour mixture. (Make a well in the centre of the dry ingredients. Add water, oil, egg yolks, grapefruit juice, & lemon rind. Beat until smooth.)
4. Beat egg whites & cream of tartar separately, until whites are stiff but not dry. Gently fold the whites into the cake batter, folding gently with a rubber spatula until just blended. Do not stir the mixture. Pour into the prepared cake pan.
5. Bake at 350 degrees for 25-30 minutes, or until the cake springs back in the centre when lightly touched with a finger. Place the pan on cake rack until cool. Run spatula around edge of cake. Carefully remove from pan. With a serrated knife, gently cut into two layers. After cutting the cake in two, slide a flat cookie sheet between the layers to lift the top one off; after frosting the bottom layer, simply slide the top back on.
6. Spread the Cream Cheese Frosting on the bottom half of the cake. Top with several grapefruit sections. Cover with a second layer of the cake and frost the top and sides. Serve the cake garnished with the remaining grapefruit sections.
Grapefruit Cream-Cheese Frosting
Makes 2 cups
2 8-ounce packages cream cheese
1 teaspoon lemon juice
1 teaspoon grated lemon rind
1 cup powdered sugar (sifted)
6 drops yellow food colouring (optional)
For frosting, beat cream cheese on high speed until light and fluffy. Add lemon juice and zest. Gradually add powdered sugar, beating until blended. Add food coloring as desired.
(This part is not in the Cooking with Mickey and the Disney Chefs: Add reserved 2 tablespoons of grapefruit juice & blend. Divide the frosting evenly into two bowls. Roughly chop 2/3 of the grapefruit sections & add them to half the frosting. Spread this mixture on the bottom layer of the cake. Top with the second layer of cake & frost the top & sides with the remaining frosting. Garnish each portion with a grapefruit slice. )
Orlando Sentinel Version from 2005: Spread frosting on bottom half of cake. Top with several grapefruit sections. Cover with second layer of cake and frost top and sides. Garnish with remaining grapefruit sections.
Notes: August 07 – The cake tastes good and I like the unusual taste of the grapefruit. The cake part itself is light and not bad. Sectioning it is difficult esp. as I think the membrane needs to come off. The main comments from everyone was that it needs more frosting. I made 1.5 times the recipe but it barely covered the cake and sides. For a 10 inch cake I’d triple the frosting. This size cake serves more than 6. I garnished it with chocolate shavings which was popular.
Griddled Pound Cake with Pecan Caramel Sauce
Liberty Tree Tavern, MK, WDW
Pound Cake
2 cups all-purpose flour
1/2-teaspoon baking powder
1/4-teaspoon salt
2 sticks (1 cup) unsalted butter; softened
1 1/2 cups sugar
3 large eggs, at room temperature for 30 minutes
1-teaspoon vanilla
1/2-cup whole milk, at room temperature
Method: Preheat oven to 350°F. Generously butter and flour loaf pan, knocking out excess flour.
Whisk together flour, baking powder, and salt. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, about 3 minutes in a stand mixer or 5 with a handheld. Add eggs 1 at a time, beating well after each addition, and then add vanilla. Reduce speed to low and add flour mixture and milk alternately in batches, beginning and ending with flour and mixing until just incorporated. Spoon batter into loaf pan and bake until golden and a wooden pick or skewer inserted in center comes out with crumbs adhering, 1 to 1 1/4 hours. Cool cake in pan on a rack 30 minutes, then invert onto rack and cool completely.
Cut a piece of pound cake into a size you like. Brush the pound cake with butter and heat using a griddle or a non-stick saute pan until both sides are golden brown. Serve with the heated Pecan-Carmel sauce and any ice cream flavor you would like.
Pecan Sauce
Heavy Cream 1/2 cup
Light Brown Sugar 1 cup
Butter (softened) 1/2 cup
Chopped Pecans ¼ cup.
Method: In saucepan over low heat combine heavy cream and light brown sugar. Stir until brown sugar is dissolved. Add butter a little at a time and stir until all ingredients are well combined. Stir 2 more minutes. Remove from heat and add chopped pecans.
Goofy's Hot Chocolate Cake
Goofy's Kitchen, Disneyland
Cake
Bake or purchase an angel food cake.
Cut the cake into 1 1/2 inch cubes.
Hot Chocolate Sauce
1/4 cup of heavy cream.
2 lbs of dark chocolate ( chocolate chips can be used)
Heat the cream in a sauce pan. Add chocolate and stir until completely melted and smooth.
To assemble individual servings
Place 6 cubes in a serving dish and pour desired amount of hot chocolate sauce over the cake.
Topping
Top with white chocolate shavings or your favorite topping of cherry filling, raspberry filling or your favorite vanilla ice cream and don't forget the whipped cream!
Guava Jam Squares
from Boma, Animal Kingdom Lodge
Yield: 15 servings
5 ½ oz Butter
5 ½ oz Powder Sugar
5 ½ oz All-Purpose Flour
5 ½ oz Cashew, ground
2 each Eggs
½ tsp Baking Powder
¼ tsp Cinnamon
1 oz Rum
18 oz Guava Jelly
Make the cashew dough ahead of time by creaming the butter with the sugar. Sift the dry ingredients together, then after you have added the eggs to the butter mixture. Add the rum last. Wrap the dough and refrigerate. Prepare a half sheet pan and line with paper.
Roll out half of the dough on the lined sheet pan about 1/8 inch thick; refrigerate. Spread the guava jelly over the dough. Soften the rest of the dough and place in a pastry bag with a small round tip, about ¼ inch in diameter. Pipe a rough pattern over the guava jelly. Make sure that some of the dough touches each other.
Bake in a 350° oven for 15 to 25 minutes until golden brown and make sure that the bottom is completely cooked. Once cool, cut the tart in squares.
Dust lightly with powder sugar.
Guinness Cake
Rose & Crown Restaurant, World Showcase, Epcot
Yield: 8 servings
1/2 cup unsalted butter
2 1/2 cups brown sugar
6 eggs
2 cups all-purpose flour
1 TB baking powder
1 tsp baking soda
2 cups Guinness Stout
1/2 cup cocoa powder
1.Grease and line a cake pan and preheat oven to 275 degrees F.
2. Cream butter and sugar together.
3. Gradually beat in eggs.
4. Sift the flour, baking powder, baking soda into a separate bowl.
5. Stir Guinness into cocoa. Carefully fold in alternate quantities of flour and cocoa to butter/ sugar mixture.
6. Spread mixture into pans and bake for 1 hour 30 minutes at 275 degrees F.
7. Let cool in pans for five minutes before turning out.
Hainan Mango Mousse
Epcot Food and Wine Festival, China
Serves 4
14 ounces Mangoes in Syrup (can)
2 pieces Preserved Ginger, chopped
1 cup Heavy Cream
20 grams Gelatin Powder (or 4 teaspoons)
2 tablespoons Hot Water
2 Egg Whites
1 ½ tablespoons Light Brown Sugar
Lime Zest
Preserved ginger, for garnish
Drain mangoes, reserve syrup. Blend mangoes with preserved ginger in a food processor for 30 seconds or until smooth. Measure the mango puree and make up to 1 ¼ cups with the reserved mango syrup. In a separate bowl, whip heavy cream until soft peaks are formed. Fold in mango mixture into whipped heavy cream until well combined. Dissolve gelatin in hot water and leave to cool slightly. Beat egg whites in a clean bowl until they form soft peaks, then beat in sugar. Gently fold the egg whites into the mango mixture with a metal spoon. Spoon the mousse into individual serving dishes. Garnish with lime zest and slices of preserved ginger. Serve cold
Honey Crunch Cake
California Grill's, Contemporary Hotel; from Orlando Sentinel
Yield: 8-10 servings.
Sponge cake:
8 tablespoons unsalted butter, cut into pieces
1/2 cup milk
1 1/2 cups flour
2 teaspoons baking powder
3 large eggs
1/4 teaspoon salt
1 cup sugar
3/4 teaspoon almond extract
1/4 teaspoon vanilla extract
Honey crunch:
1 cup sugar
3 tablespoons each: water and corn syrup
2 1/4 teaspoons sifted baking soda
Honey simple syrup:
1/2 cup each: water and sugar
2 teaspoons honey
Honey whipped cream:
3 cups heavy cream
3/4 cup confectioners' sugar
5 tablespoons honey
1. For cake, heat oven to 375 F. Combine milk and butter in pan on low heat, stirring, until butter melts. Remove from heat. Mix flour and baking powder. In bowl, whip eggs to break up. Whip in salt. Gradually add sugar, whipping until mixture lightens. Add extracts. Gently whip in milk and butter mixture. Fold in flour mixture in 4 additions, mixing until smooth after each addition. Pour into buttered and flour-dusted 9-inch pan. (Line with buttered parchment paper, if desired.) Bake 15-20 minutes.
2. For crunch, combine water, sugar and corn syrup in pan. When temperature reaches 310 F, whisk in sifted baking soda. Turn off heat. Let mixture rise up without stirring. Pour onto a Silpat mat. Cool completely. Break into pieces; store in airtight container.
3. For syrup, bring water and sugar to boil. While still warm, whisk in honey. Refrigerate.
4. For cream, whip cream and sugar on medium 2 minutes. Add honey. Increase speed. Whip to medium soft peaks.
5. Cut cake in half. Drizzle bottom layer with syrup. Spread whipped cream on bottom layer. Arrange honey crunch on whipped cream and press into cream. Spread with a little more whipped cream. Set on top layer. Drizzle syrup on top layer. Frost top and sides with remaining whipped cream. Keep cake in refrigerator until ready to serve. Serve with remaining honey crunch.
Online Review: My DMIL made this cake and told me that it was quite tasty--especially the day after it was made. But the amount of crunch, syrup, and whipped cream was way too much for the cake itself; she said there was enough left over to finish 2 or 3 more cakes.
Hot Chocolate Souffle
Roy's Restaurant's
Yield: 4 (3-inch) cakes.
6 tablespoons unsalted butter
4 ounces semi-sweet chocolate
3/4 cup sugar
3/4 tablespoons cornstarch
2 whole eggs
2 egg yolks
1. In pan on low heat, melt butter and chocolate. In mixing bowl, combinesugar and cornstarch. In separate bowl, whisk eggs and yolks. Addmelted-chocolate mixture to sugar mixture and combine thoroughly with whisk.Stir in eggs and whisk just until smooth. Remove and place in cleancontainer. Cover with plastic wrap and press down to prevent skin fromforming. Refrigerate 3-4 hours or overnight (must be well-chilled).
2. Heat oven to 400 F. Line 4 metal rings (about 23/4 inches across and 2inches high) withgreased parchment paper. Line baking sheet with parchmentpaper and set molds on sheet. Scoop mixture into molds so they aretwo-thirds full, and make sure molds are not leaking.
3. Bake on top oven rack 20 minutes. Remove baking sheet from oven, and,while holding each mold with tongs, slide metal spatula underneath,carefully lift, and transfer to serving plate. Gently lift off mold andremove parchment paper. Serve immediately.
Recipe notes: Refrigerating dough overnight firms it so it doesn't leak out
of molds. Serve with berry sauce or dust with powdered sugar.
Jack Daniels Mousse Cake
Yachtsman Steakhouse, Yacht Club
Bailey's Mousse (White Mousse)
2 egg yolks
4 ounces heavy cream
2 ounces white chocolate, melted
1/2 ounce Bailey's
Leave gelatin in cold water, bloomed.
Jack Daniels Mousse (Dark Mousse)
1 egg yolk
3 ounces heavy cream
1 ounce dark chocolate, melted
1/2 ounce Jack Daniels
Leave gelatin in cold water, bloomed.
Almond Sponge
3 egg
3 ounces sugar
4 ounces almond finely chopped
3 egg whites
1 ounce sugar
1 ounce flour, all-purpose
1 ounce butter, melted
Method:
-- for Mousse
1. Whip the heavy cream in a bowl until thickened (soft peak).
2. Melt the chocolate in either a microwave or double boiler (be careful no to burn).
3. Bloom gelatin in ice water for 5 minutes.
4. Dissolve the gelatin completely in the microwave.
5. In a bowl over a pan of simmering water, whip the egg yolks until pale in color.
6. Remove the egg yolks from the water bath and stir in the melted chocolate and a third of the heavy cream.
7. Return to the heat if necessary and stir until incorporated
8. Take the yolk mixture off the stove and whisk in the gelatin and alcohol.
9. Fold in remaining cream.
10. Pour the white mousse half way into mol (?), glass or bowl and chill.
11. -- for Dark Mousse . Prepare dark chocolate mousse as above.
1. Mix sugar, egg, almond flour together.
2. Stir well.
3. Whip egg white and sugar to meringue.
4. Fold into egg mixture.
5. Bake at 350º F for about 9 minutes on baking sheet.
Served with raspberry coulis
Jaffa-lorious Chocolate Fondant
Raglan Road Restaurant, Pleasure Island (from 2006 menu)
Serves 4
4 ounces (1 stick) butter
7 ounces (200 g) plain chocolate*, broken into pieces
2 1/2 tablespoons Jameson whiskey
3 eggs, separated
1/2 cup superfine sugar
Pouring cream, to serve
Preheat the oven to 350°F. Using 1 oz of the butter, generously butter 4 heatproof cups or ramekins that are approximately 3 in. in diameter and 1 1/2 in. deep. Melt the chocolate in a heatproof bowl set over a pan of simmering water. Remove from the heat and whisk in the remaining 3 oz of butter until melted. Stir in the whiskey and set aside to cool.
Place the egg whites in a bowl and beat until stiff peaks have formed. Beat in half of the sugar, a third at a time, beating well after each addition until stiff and very shiny.
In a separate bowl, beat the remaining sugar and egg yolks until pale and fluffy, then beat into the cooled chocolate mixture. Fold in the meringue and used to fill the prepared cups two thirds full. Arrange on a baking sheet and bake for 12 minutes until well risen but still with a slight wobble in the middle.
To serve, arrange the Irish whiskey chocolate fondants on serving plates, with small jugs of pouring cream.
Note: *good quality chocolate makes all the difference, so try to get chocolate with a minimum of 50% cocoa solids.
Kahlua Mousse
Ghirardelli, Downtown Disney
Preparation time: 10 minutes Recipe serves 6
2 ounces Kahlua
1/2 cup of sugar
1 tablespoon fine instant coffee (your choice)
2 tablespoons ground Ghirardelli chocolate
2 cups of 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.
Key Lime Pie
from Olivia’s, Old Key West Resort (also in Delicious Disney)
Makes 1 pie – serves 8
1 graham cracker pie shell
2/3 cup key lime juice
5 large egg yolks
1 14-ounce can sweetened condensed milk
Preheat oven to 350 F.
Whisk egg yolks together gently; d not let them foam. Stirring constantly, slowly add condensed milk and lime juice, mixing thoroughly. Pour mixture into the pie shell. Bake at 350 degrees for 12 - 15 minutes. Do not overbake. Remove cool to room temperature. Chill, covered, until very cold.
Cooks’s Note: Dec. ‘07 Just as good as I remember it from many years ago. One of the best key lime pie recipes.
Key Lime Pie
from Sunshine Season Food Fair, Epcot
Makes 3 pies
Key Lime Chiffon Pie Filling
8 oz. Lime Juice
8 oz. Lime Puree
2 lbs. Heavy Cream
8 oz. Cold Water
1 oz. Gelatin Powder
8 drops Yellow Color
Melt gelatin and cold water over double boiler. Whip up heavy cream until stiff.
Meringue Mix
4 oz. Meringue Powder
16 oz. Granulated Sugar
1 lb.10 oz. Cold Water
Whip up meringue powder, water, and sugar until stiff. Mix meringue mix together with gelatin. Add lime juice and heavy cream. Fold everything together and fold into graham cracker crusts. Top pies off with meringue, and brown.
Meringue Topping
7 oz. Best Brand Meringue Powder
½ oz. Instant Clear Gel
2 lb. 8 oz. Granulated Sugar
2 lb. Water
Mix meringue powder, instant clear gel, and sugar. Add water and whip on high speed until meringue mix is very firm and fluffy.
Key Lime Tarts (June 2008 version)
Sunshine Seasons, The Land, Epcot
Yield: 10 – 3 inch tarts
Graham Crust
1 ¾ cup graham cracker crumbs
1 ½ cup unsalted butter, melted
1 cup granulated sugar
Key Lime Filling
¾ cup key lime juice
1 ½ cup heavy whipping cream
¼ cup cold water
1 tablespoon powdered gelatin
4 each egg whites
1 cup granulated sugar
Meringue Topping
6 each egg whites
1 ¼ cup granulated sugar
1. In a bowl, mix together graham cracker crumbs, melted butter and 1 cup of sugar.
2. Place this mix in tart shells and refrigerate for at least 2 hours, preferably overnight.
3. Bloom gelatin and water over double boiler until mix is clear to the bottom. Do not boil!
4. Whip up the heavy cram until soft peaks form.
5. Heat the sugar and the egg whites over a double boiler until warm, whipping constantly with a wire whip.
6. Transfer the meringue into a power mixer and beat on high until very stiff.
7. Mix meringue together with warm gelatin until incorporated.
8. Add lime juice and heavy cream. Fold together.
9. Remove tart crusts from their molds and fill with the cream mixture.
10. Place meringue in a pastry bag fitted with a star tip and brown with a pastry torch. Serve immediately.
Key Lime Tart
Epcot Food and Wine Festival, USA
2 C. graham cracker crumbs
1 stick melted butter
1/2 C. sugar
5 egg yolks
15 oz can sweetened condensed milk
1/2 C. Key Lime juice
1 lime, cut into 8 wedges
1 can whipped topping
Mix the graham cracker crumbs, butter and sugar together in a mixing bowl. Evenly press mixture into a 9" buttered pie dish. Bake at 350 degrees for 10 minutes and cool. Beat the egg yolks until they are smooth. Add the condensed milk and mix. Add lime juice and mix. Place mixture into the cooled pie crust. Refrigerate for a least 4 hours. Garnish with whipped topping and lime wedges.
Kheer Classic Rice Pudding
Epcot Food and Wine Festival '05, India
Yield: 4 Servings
4 cups whole milk
4 cups light cream
1/2 cup basmati rice, rinsed
3/4 cup light brown sugar or jaggery
1 tsp ground cardamom
Generous pinch of saffron strands
1/3 cup small raisins
1/2 cup pistachios, coarsely chopped
1. In a large pan, heat the milk and cream and bring to a boil. Add the rice, reduce the heat, and cook until the rice is soft, about 45 minutes. Stir frequently.
2. Stir in the sugar, cardamom, saffron, raisins and mix well.
3. Transfer the pudding to a large serving bowl or into individual ramekins. Refrigerate until chilled.
4. To serve, sprinkle the top of the pudding with the pistachios.
Kilauea Torte
(Kona Cafe, Polynesian)
Ganache:
1 cup melted chocolate chips
1 cup heavy cream
Scald the cream in a saucepan, pour over melted chips, stir till thoroughly mixed and set aside to cool.
Cookie Dough:
1 cup butter (unsalted)
1 cup sugar
1 tsp. vanilla
¼ tsp salt
1 cup sifted
Cocoa powder
1 1/5 cups all purpose flour
In an electric mixer, cream butter and sugar until smooth. Add vanilla and salt and mix well. Combine cocoa and flour and add to butter. Mix until well blended. Mixture will be slightly dry. Form into 6 medium and 6 small balls using all of the dough. Place medium balls into buttered muffin tins dusted with cocoa powder. Press dough evenly to the sides of and bottom of tin. Flatten small balls into circles large enough to cover the tops of the tortes. Set aside.
Peanut butter cream:
1 cup peanut butter
1 ½ cup sweetened condensed milk
Combine ingredients and mix well.
Assembly
Place one tbsp of the peanut butter mixture into bottom of the prepared muffin tins. Pour 1/3 to 1/2 cup ganache over peanut butter in tins, filling almost to the top of the dough. Cover the tops with dough circles and press firmly to seal. Chill for 30 minutes then place in a 350 degree oven for 25 minutes. Remove and let cool completely before removing from tins.
To serve, heat tortes in a 200 degree oven for 5 minutes. Remove, place on plate and top with whipped cream.
Koeksister (syrup-coated doughnut)
Epcot Food and Wine Festival, South Africa
Yields 4 to 6 servings
Dough
1 pound All purpose flour
1 oz. Baking powder
pinch Salt
2 oz. Butter
8 oz. Milk
8 oz. Vegetable oil for frying
Syrup
1 cup Granulated sugar
2 oz. Fresh ginger
1/2 TSP Cream of tartar
pinch Salt
1/2 Lemon (juice and grated peel)
2 oz. Toasted coconut
Method: Sift flour and baking powder and salt. Rub in softened butter. Mix in milk slowly and knead dough thoroughly. Allow dough to rest for about 15 minutes. Roll out dough about 1/5 inch thickness and cut into 1/5 inch wide strips about 3 inches long. Take two strips and braid together and pinch ends. Add all ingredients for syrup together and simmer on med heat until sugar is dissolved. Remove from heat and chill. Fry dough in oil until golden brown and dip in syrup and allow excess syrup to drip off. Roll in toasted coconut.
Lamingtons
Epcot Food and Wine Festival, Australia
Sponge Cake:
2/3 C. margarine or butter
1 C. sugar
1 t. vanilla
2 eggs
2 C. flour
3/4 t. cream of tartar
1/4 t. baking soda
1/8 t. salt
1/2 C. milk
Glaze:
1 lb. powdered sugar
1/4 C. cocoa
1/2 C. boiling water
4 oz. shaved coconut
For cake: Preheat oven to 350 degrees F. Grease a 9X13" pan. Whip the butter and add sugar. Beat until fluffy. Add vanilla. Add eggs, one at a time, beating thoroughly after each adition. Add the dry ingredients and the milk. Pour into pan and bake for 35 minutes at 350 degrees F. Cool and remove from pan. Wrap in foil and cool in refrigerator overnight. Cut into squares for serving.
Glaze: Sift sugar and cocoa together. Stir in water. Roll sponge cake in the chocolate icing and then in the coconut.
Lava Cake
Liberty Tree Tavern, Liberty Square, Magic Kingdom
8 oz. Semisweet Chocolate Chips
6 oz. Butter
1 Cup Sugar
¼ Cup Cornstarch
4 Large eggs
4 Egg yolks
non-stick spray
Preheat oven to 375.
Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and butter in the bowl.
In a large mixing bowl, combine sugar, and cornstarch. Sift these into the chocolate and mix well with mixer. Add eggs one at a time, fully incorporating each egg before adding the next. Beat at high until batter is creamy and lightens in color. Chill mixture.
Coat individual soufflé cups with pan spray well. Fill cups 3/4 full with batter. Bake 10 or 11 minutes. Outsides should be cake like and centers should be gooey.
Garnish as desired with ice cream, raspberry or caramel sauce, or fresh fruit.
Lemon Crème Brûlée
From the kitchens of the Walt Disney World Swan and Dolphin Resort
Serves 1
18 Ozs. Heavy Cream
5 Ea. Egg Yolks
3 Ozs. Sugar
Lemon Peels from 2 Lemons
Strawberry (For Decorations)
Raspberries (For Decorations)
Blueberries (For Decorations)
Method of Preparation:
Bring the cream to a boil. Add the lemon peel to the cream and let it set for 15 minutes, so that the flavor of the lemon peel infuses with the cream. Strain lemon peel from the cream. Mix the yolks and sugar together, then pour the cream over the mixture and mix well. Pour the mixture into ceramic ramekins. Place filled ramekins on a pan that is filled halfway with water. Your lemon crème brûlée will be baked in the water-filled pan at 325°, until the custard is set. After it is cooked, let it cool and then sprinkle a layer of sugar on top of the custard. Burn the sugar either under a broiler or with a small blow torch.
Presentation:
On a plate, place the ramekin in the center. Place a strawberry, raspberry and blueberries on top of the custard in one corner. On the plate, decorate around the ramekin with raspberries and blueberries. Serve.
Lemon Curd with a Blueberry Compote
Jiko, Animal Kingdom Lodge Lodge, WDW (The menu says: House-made Lemon Curd - with pomegranate and blueberry compote, white chocolate biscotti and sour cream ice cream. )
5 egg yolks
3/4 cup sugar
4 lemons, zested and juiced
1 stick butter, cut into pats and chilled
Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.
Divide the blueberry compote among 6 decorative bowls or glasses. Top with a dollop of lemon curd and sprinkle with biscotti crumbs.
Blueberry Compote:
1 pint (2 cups) fresh blueberries
1/3 cup granulated sugar
1/4 cup water
Cinnamon
Pomegranate molasses
Heat the water just to a boil add sugar and dissolve- add the blue berries and cook down until desired consistency
Chill and mix in fresh blueberries.
Lemon Ice Cream and Raspberry Crème Fraiche
Cinderella's Royal Table, Magic Kingdom
Lemon Ice Cream - YIELD: 1 qt.
Heavy Cream 1 1/2 cup
Milk 1 cup
Sugar 3/4 cup
Lemon Zest, finely grated 2 Tbl.
Lemon Juice, fresh 2/3 cup
Salt 3/4 tsp.
Egg Yolks 6 ea.
Bring cream, milk, sugar, zest and salt just to a boil in a heavy sauce pan, stirring occasionally. Lightly beat yolks in a large bowl, then slowly add the hot sweetened cream to the yolks in a slow stream while whisking constantly. When tempered, add the custard back into the sauce pan and cook over a low heat until the temperature reaches 170 degrees and the custard coats the back of a spoon. Strain into a clean bowl and add lemon juice. Cool the custard, stirring occasionally, the chill until cold. Freeze custard in an ice cream maker according to unit directions.
Mix all the ingredients together and freeze in the Ice Cream Machine. Ripen in the freezer.
Raspberry Crème Fraiche - YIELD: 1 3/4 cups
1/2 cup Raspberry Puree
1 cup Sour cream
1/4 cup Sugar
METHOD: Combine. Sugar may vary to taste depending on how sweet the puree is.
Lemon Panna Cotta
from Tony's Town Square, Magic Kingdom (Chef Thomas Marr)
Yield: 8 servings.
Cannoli filling:
1/2 pound ricotta impastata cheese (see note)
1/4 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/2 tablespoon heavy cream
8 tablespoons confectioners sugar
Zest of 1/2 orange, chopped
Zest of 1/2 lemon, chopped
Ground chocolate
Candied zest:
Zest of 3 lemons
1 cup water
1 cup sugar
Granulated sugar for dusting
Lemon panna cotta:
1 quart heavy cream
6 ounces sugar
2 ounces fresh lemon juice
2 vanilla beans
4 ounces warm water
1/4 ounce powdered gelatin
Zest of 1/2 orange, finely chopped
Zest of 1/2 lemon, finely chopped
1. For the panna cotta, he slits vanilla and scrapes off the flavorful bits inside the bean. Dissolve powdered gelatin in warm water. Add heavy cream, lemon zest, fresh lemon juice, the vanilla scrapings and sugar. Stir and let cook until it reaches 160 F. Portions the liquid into 5-ounce ceramic dishes. Chill overnight in the refrigerator.
2. For the cannoli filling, combine ricotta, vanilla, chopped lemon zest, chopped orange zest, heavy cream, ground cinnamon and confectioners sugar. Set in the refrigerator. When chilled, pipe mixture into pastry shells. Gently press ends into ground chocolate.
3. For candied zest, combine the water and sugar in a saucepan. When the sugar dissolves, add the lemon zest. Cook 5-7 minutes or until the zest is tender. Drain into a fine mesh sieve and place zest on paper toweling. Dust with sugar. Let air-dry for 1 hour.
4. To serve, present panna cotta with a cannoli and some of the candied lemon zest.
* Impastata is a top-quality Italian ricotta
Lemon Posset
from Rose and Crown, Epcot
Yield: 4 servings
16 oz. heavy cream
4 oz. powdered sugar
Juice of three lemons
Topping
1/2 pint fresh raspberries
1/2 pint fresh strawberries
3 oz. corn syrup
1 oz. orange juice
Bring heavy cream to a boil, then add sugar. Reduce for four minutes. Add the lemon juice, mix well and keep cooking for 2 more minutes.
Pour the mixture into a glass or bowl and put it into the refrigerator overnight. Mixture should be firm.
Topping
Mix corn syrup with orange juice, then add berries.
Garnish with fresh berries and serve.
Lemon Strawberry Trifle
from Liberty Tree Tavern, Magic Kingdom
3 oz. Lemon Curd (below)
3 oz. Fresh Sliced Strawberry
3 oz. Lemon Pound Cake cut into ½ inch squares (below)
1oz. Whipped Cream
In the Liberty Tree Mug. Place 1 ½ oz. of Lemon Curd on the bottom of the mug. Then place 1 ½ oz. of strawberries on the lemon curd. Now place the pound cake on the strawberries. Repeat the whole process one more time and finish with a final layer of lemon curd. Garnish with whipped cream and 2 strawberry slices.
Lemon Curd
12 Each Large Eggs
½ cup Orange Juice
1/2 cup Fresh Lemon Juice
3 cups Sugar
16 TBSP. Butter
1 qt. Whipping cream
In a medium sauce pan, whisk together the eggs, sugar, lemon juice and orange juice until blended. Cook over medium heat, whisking constantly until the mixture just comes to a boil. The mixture will thicken. Remove from heat and immediately pour through a strainer to remove any lumps. Cut the butter into small pieces and whisk into mixture until the butter has melted. The lemon curd will continue to thicken as it cools. When mixture is cooled fold in whipped cream. When finished cover, label, date, and refrigerate.
Lemon Pound Cake
5 ½ cup Cold Water
6 ea. Whole eggs
6 ea. Egg yolks
¾ cup oil
1 box Yellow Cake Mix
1 Grated Lemon
3 Tbsp. Lemon extract
Mix ¾’s of the water, oil, lemon rind, and lemon extract together. Add eggs to the above mixture. Add the remaining water. Beat until fluffy. Bake in 350 degree DECK oven for 1.5 hrs.
Lemon Tarts
Garden Grill Restaurant, Epcot
4 egg yolks
Juice from 2 lemons
1/2 cup sugar
1/2 cup powdered sugar
1/2 cup flour
1/2 cup chilled heavy cream
Lemon zest from 1 lemon
Unbaked tart shell
1/2 stick softened butter
Powdered sugar and almonds
1. Whisk egg yolks with lemon juice, sugars, flour and heavy cream. Continue whisking until no lumps remain and mixture is smooth. Stir in zest.
2. Add mixture to prepared, unbaked tart shell. Bake at 325 F for 45 minutes. While the tart cools, melt butter and drizzle on top of tart filling, sprinkle with almonds and powdered sugar.
Lemon Tart with Honey
Epcot Food and Wine Festival
Makes 10 - 3 inch Tarts or 1 - 9 inch Pie
1 ¼ cup Lemon Juice
3 each Eggs
1 1/3 cup Granulate Sugar
1 ¼ cup Butter
Honey for garnish
Heat lemon juice, sugar and butter until butter is melted. Remove from heat and ad eggs and stir until smooth. Spoon into pre-baked tart shells. Bake at 300-degree s for 15-20 minutes or until filling is firm.
Meringue Topping
4 each Egg Whites
¾ cup Granulated Sugar
Beat egg whites and gradually add sugar. Beat until stiff (firm peak). Spread meringue on top of tarts. Place in hot oven under broiler 500 degrees for 1 minute or until top is a light golden brown. Do not over bake. Right before serving, drizzle the tops of tarts with honey.
Long Stem Strawberry Stuffed with Purple Haze Goat Cheese
Recipe courtesy Disney's Contemporary Resort, 2007
10 portions
2 tablespoons heavy cream
1/2 pound goat cheese (recommended: Purple Haze)
5 long stem strawberries
10 fresh mint leaves
1/4 pound fresh brioche
Olive oil, for brushing
Salt and freshly ground black pepper
Whip heavy cream into goat cheese until mixture is smooth and creamy.
Prepare strawberries by picking leaves off of the stem and cutting them in half. Use a melon baller
to scoop out a hole in the strawberry.
Using a pastry bag and tip, pipe goat cheese filling into the strawberry. Garnish with mint
leaves.
Preheat oven to 350 degrees F.
Cut brioche into cracker size pieces. Brush with olive oil and season with salt and pepper.
Toast in oven until hard like a cracker. When cooled, pipe just a little goat cheese on the cracker
and top with a filled strawberry.
Mandorla Torta
Disney Cruise Lines
8-12 portions
Dough
Flour Grams 500
Cornstarch Grams 90
Icing Sugar Grams 150
Salt Grams 6
Baking Soda Grams 3
Glucose Grams 90
Egg Yolks Grams 120
Butter Grams 360
Icing Fondant Grams 50
Mixture
Butter Grams 125
Sugar Grams 125
Hazelnut Powder Grams 125
Eggs Grams 100
Cornstarch Grams 20
Pastry cream Grams 120
Pistachio Paste Grams 40
Berries Mixture
Raspberry Grams 200
Dark Cherry Grams 200
Cranberry Grams 200
Strawberry Grams 200
Lemon juice Drops 2
Icing sugar Grams 500
Pectin Grams 120
Crumble Dough
Sweet Paste Grams 400
Almond Paste Grams 300
Dough
Mix butter and sugar add egg yolks . Add glucose and fondant. Mix all the dry ingredients together and add to the about butter mixture.
Mixture
Cream butter and sugar till light and fluffy add eggs. Add pastry cream, hazelnut powder, cornstarch and pistachio paste.
Flatten the dough and give it shape of a cup in a mold . Fill the miture into the prepared mould and bake at 180 c (325 F) for 20 to 25 minutes. (See Doc with the conversions and detailed explanations)
Mango Flan
Crystal Palace, Magic Kingdom
2-1/2 cups eggs, beaten
1/2 cups Sugar
2 cups Sweetened Condensed Milk
1-1/2 cups Evaporated Milk
1-1/2 teaspoons Mango puree
1 cup Sugar
1 Tablespoon Lemon Juice
In a small pan, over medium heat, melt 1 cup sugar & lemon juice. Stir constantly & cook until a dark amber color. Remove from heat & pour caramel into an 8" round pan. Cool slightly until sugar begins to harden. In a medium sized bowl, mix all ingredients & slowly pour into cake pan. Bake in water bath at 325 F. for about 50 minutes.
March ‘08 - It was good though you'd never know it was mango except for the title. I thought this one was a little densely textured for my taste - but still very good. With the leftover milks and mango & 2 eggs, I threw together my own flan and liked it better as it had a really good mango taste and less eggs.
Mango Mousse
Boma, Animal Kingdom Lodge
Yield: 4 dozen
8 ounces Mango Puree
½ cup Sugar
4 teaspoons Lemon Juice
6 each Gelatin Sheets
16 ounces Heavy Cream
4 dozen Chocolate or Sugar Dough Shells
1. Bloom gelatin in cold water until soft. Drain and squeeze out excess water.
2. Heat puree, lemon juice, and gelatin together in microwave. Heat until gelatin dissolves.
3. Whip cream to a soft ribbon state with the sugar. Put puree mixture in a large bowl and slowly whisk the puree mixture in with the whipped cream. Try not to over mix.
4. Pipe into the shells. Garnish with chocolate cigarette or dry fruit.
Manila Mango Bu Ding
Epcot Food and Wine Festival, Phillipines
Yields 4 to 6 servings
14 oz. Can of Mangoes in Syrup
2 pieces Stem of preserved Ginger (chopped)
1 cup Double Heavy Cream
4 TSP Powdered Gelatin
2 TSP Hot Water
2 Egg Whites
1 ½ TSP Light Brown Sugar
Stem Preserved Ginger and Lime Zest to decorate.
Drain the mangoes, reserving the syrup. Blend the mango pieces and ginger in a food processor or blender for 30 seconds, or until smooth. Measure the puree and make 1¼ cups with the reserved mango syrup. In a separate bowl, whip the cream until it forms soft peaks. Fold the mango mixture into the cream until well combined. Dissolve the gelatin in the hot water and leave to cool slightly. Pour the gelatin into the mango mixture in a steady stream, stirring. Leave to cool in the refrigerator for 30 minutes until almost set. Beat the egg whites in a clean bowl until they form white peaks, then beat in sugar. Gently fold the egg whites into the mango mixture with a metal spoon. Spoon the mousse into individual serving dishes, decorate with stem preserved ginger and lime zest.
Cook’s Tip: The gelatin must be stirred into the mango mixture in a gentle, steady stream to prevent it from setting in lumps when it comes into contact with the cold mixture.
Maple Crème Brulée
from Le Cellier Steakhouse, Epcot
Yield: 8 portions
1 pint heavy cream
6 oz. whole milk
12 oz. (1 1/2 cups) granulated sugar
12 oz. (15 eggs) egg yolks
2 teaspoons maple extract
1. Heat heavy cream, whole milk and granulated sugar over double boiler until sugar is dissolved (110F). DO NOT WHIP. Stir only.
2. Place in a large mixing bowl. Slowly add 1/3 of cream mixture to egg yolks, stirring to temper egg yolks.
3. Add remaining cream mixture. Stir to blend well.
4. Add maple extract to previous mixture.
5. Strain mixture through fine mesh strainer.
6. Pour mixture into serving dishes that have been place into two cake pans. Add enough water in the bottom of each cake pan to fill 1/4 the way up the serving dishes.
7. Bake in a low oven -- 275 degrees -- for approximately 2 to 2 1/2 hours. The desserts should be "set" firm but not hard, with a little wiggle when you shake it gently.
8. Sprinkle cooled custards with sugar and melt with a torch.
READER'S NOTE: My custards were set after 1 1/2 hours. I also then used the 15 egg whites to make an angel food cake from scratch - very easy!
Maple Flavored Whipped Cream
archival from Fireworks Factory
1 cup heavy whipping cream
1/4 cup real maple syrup
* Chill a metal bowl in the freezer
* Take the bowl and add 1 cup of heavy whipping cream
* Beat the cream with a hand mixer
* When the cream begins to thicken, gradually mix in 1/4 cup of real maple syrup
* Continue beating until whipped cream is stiff
* Serve. Good with pumpkin pie.
Maple Fudge with Walnuts
Epcot Food and Wine Festival '00, Canada
2 C. sugar
1/2 C. milk
3 T. maple butter
1 t. light corn syrup
1/2 C. walnuts, roughly chopped
2 T. butter
1 t. vanilla extract
In a pot, put the sugar, milk, maple butter and corn syrup. Bring to a boil and with a candy thermometer cook the mixture to 235 degrees F. Remove from the heat and add the butter and vanilla.
Let cool to 110 degrees F, do not mix. Once it reaches 110 degrees, add the walnuts and beat vigorously until the fudge loses its gloss and gets thick. Pour mixture into a dish lined with plastic wrap. Let cool until hard, turn out onto a cutting board and cut into squares.
Maple Walnut Fudge
Epcot Food and Wine Festival '04, Canada
16 servings
3 cups pure maple syrup
1 cup heavy cream
¾ cup walnuts, coarsely chopped
2 tablespoons butter
1 pinch salt
Generously butter an 8-inch square baking dish. Put maple syrup and cream in saucepan and bring to a boil over medium heat.
Insert a candy thermometer and continue to boil, without stirring, until the temperature reaches 238º F, or the soft-ball stage. (This takes between 30-45 minutes.).
Remove the pan from the heat and add butter, without stirring. When the fudge has cooled to 110º F, add the walnuts and beat vigorously with a wooden spoon until the mixture begins to lose its gloss and hold its shape.
Turn the fudge into the prepared pan and allow it to cool for several hours. When the surface is firm to the touch, cut the fudge into 16 squares.
Calories – 257 per piece; 10 grams fat
Marie's Strawberry and Apple Crumble
Raglan Road Pub and Restaurant, Pleasure Island (Chef Kevin Dundon)
Serves 6
300 g/11 ounces sugar pastry (recipe below)
1 egg yolk beaten with 2 1/2 tablespoons water
8 ounces apples, peeled, cored and cut into slices (such as Granny Smith or Coxes)
8 ounces strawberries, hulled and halved, if large
3 tablespoons caster sugar
finely grated rind and juice of 1small orange
2 tablespoons plain flour
2 tablespoons wholemeal flour
1/4 teaspoon baking powder
2 tablespoons dark muscovado sugar
1 ounce blanched almonds, finely chopped
1 teaspoon fine pinhead oatmeal
1 oz/1/4 stick butter, cut into cubes
Crème fraîche, to serve
Divide the sugar pastry into 6 pieces and used to line 6 X 4 " individual tartlet tins that are 1 1/2" deep. As this pastry is so short you may find it easier to press it into the tins in an even layer, using the tips of your fingers rather than rolling out. Arrange on a large baking sheet and chill for at least 15 minutes to allow the pastry to rest.
Preheat the oven to 350°F. Line each pastry case with a circle of non-stick parchment paper that is first crumpled up to make it easier to handle. Fill with baking beans and bake for about 15 minutes until the pastry cases look 'set', but not colored.
Carefully remove the paper from the pastry cases, then brush the insides with the egg wash to form a seal. Place in the oven for another five minutes or until the bases are firm to the touch and the sides are lightly colored. Remove from the oven and leave until cool enough to handle, then carefully take out of the tins and leave to cool completely on a wire rack.
Reduce the oven temperature to 325°F. Place the apples and strawberries in a pan with the caster sugar, orange rind and juice. Bring to a simmer, then cover and cook gently for 5 minutes until the fruits are tender but still holding their shape. Remove from the heat and leave to cool.
Sift the plain and wholemeal flour into a bowl with the baking powder, then tip the residue from the sieve back into the bowl. Stir in the muscovado sugar, almonds and oatmeal. Rub in the butter until the mixture resembles breadcrumbs. Divide the cooled fruit mixture among the pastry cases and sprinkle the crumble on top. Arrange on a large baking sheet and bake for another 20 - 25 minutes until the crumble topping is crisp and golden brown.
To serve, arrange the crumbles on serving plates (warm or cold), and using 2 dessert spoons dipped in hot water, add a quenelle of crème fraîche to each one.
Note: Apples can be replaced with blueberries or rhubarb.
Sugar Pastry
Makes about 1 lbs. 6 oz.
5 oz/1 1/2 sticks butter, softened
5 oz/1 cup plus 2 tablespoons icing sugar, sifted
2 egg yolks, beaten
1 1/4 tablespoon cream
2 1/3 cups plain flour, sifted plus extra for dusting
To make the pastry, gently cream the butter and sugar in a bowl until pale and fluffy. Slowly add the egg yolks, mixing well after each addition. Stir in the cream and then tip in the flour and mix to a smooth paste. Cover with cling film and leave to rest for at least 4 hours or overnight is best in the fridge. Use as required or freeze down into portions.
To use, leave to thaw at room temperature for 2 hours or overnight in the fridge. Use plenty of flour to roll the pastry out on the work surface though this pastry is so short, it is very difficult to roll out. It’s easier to press into tartlet tins with your fingers.
May ’08 – Very good. I made this in a larger pan and added a lot of cornstarch to the filling because it looked so liquid. This wouldn't matter if you are making single servings BUT it also helps if you add the strawberries near the end of the rhubarb cooking time. The bottom crust is not really necessary if you're making it in a large pan and just adds a lot of extra work. It also doesn't come out very easily. The filling is one of the best I've had and the topping is very good as well.
Matignon
from Chef's de France, Epcot
Yield: 4 servings.
Cake:
4 eggs
8 ounces sugar
8 ounces flour
Ganache:
2 cups heavy cream
8 ounces dark chocolate
3 ounces butter
2 ounces sugar
1 vanilla bean
Syrup made from mixture of rum, sugar and Kahlua
Crème anglaise:
2 cups milk, scalded
5 tablespoons sugar
Pinch of salt
4 egg yolks, lightly beaten
1 teaspoon vanilla
Ice water
1. To make genoise cake, whip 4 eggs with 8 ounces of sugar over low heat until creamy. Remove and slowly mix in 8 ounces of flour. Spread cake mixture on a flat pan with 1/4 inch sides and bake in a 300 F oven for 10 minutes.
2. To make ganache, place cream, butter, sugar and vanilla bean in a pan. Bring to a boil. Remove from heat. Pour cream mixture over chocolate and whip together.
3. To make crème anglaise, heat milk, sugar and salt in the top of double boiler over medium heat, stirring until sugar dissolves. Stir a little milk mixture into egg yolks, then add eggs to milk mixture. Set mixture in pan over barely simmering water. Cook, stirring until thickened, 2 to 3 minutes. Mix in vanilla. Cool mixture quickly by setting the pan in ice water and stirring briskly. Refrigerate until ready to use.
4. Cut the genoise the size of the 11/2-cup capacity domed molds. Dampen the pieces with the syrup. In the molds pour in the ganache to fill half. On top of the ganache put a piece of the genoise; cover with more of the ganache until it has filled the mold. You should use approximately 11/2 cups of the ganache. After the ganache has hardened, invert the molds onto a plate and serve with crème anglaise.
Melktert, South African Custard Pie
Boma – Flavors of Africa, Disney’s Animal Kingdom Lodge
Yield: 8 servings (1 pie)
1 Pre-baked 9” Pie Dough Shell
2 cups Milk
2 Cinnamon Sticks
6 Peels from 6 Tangerines
1 Vanilla Bean, split in half
½ cup Heavy Cream
¼ cup Cornstarch
1/3 cup Sugar
1/8 t. Salt
2 T. Butter
2 T. Apricot Jam
2 Eggs
3 T. Sugar
¼ t. Cinnamon
1. Pre-bake the pie shell for 7 minutes until light brown in color.
2. Steep the milk with cinnamon, tangerine peels, and vanilla bean in a pot for about 3 minutes.
3. Remove pot from the heat and cover tightly for about 20 minutes. Then strain to remove the vanilla bean and peels.
4. Mix cream, cornstarch, sugar, and salt into a smooth paste. Temper into the milk.
5. Put the milk back on the stove and cook for about 2 minutes until mixture is heavily thickened.
6. Add the butter, then remove from the stove to cool to room temperature.
7. Brush the apricot jam on the inside of the pie shell.
8. Mix the eggs into the milk custard and pour into the pie shell.
9. Mix the 3 tablespoons of sugar and cinnamon together and sprinkle on top of the pie.
10. Bake the pie in a 350o oven for about 35 to 40 minutes until filling is slightly puffed and brown. Is served with Vanilla Sauce at Boma.
Note: Please remember these recipes are normally produced in larger quantities than needed for home consumption. While the culinary staff has adjusted the recipes to more closely suit your needs, you may need to adjust the spices and seasonings to achieve the exact taste you desire.
Meyer Lemon Pudding Cakes with Persimmon and Tarragon Anglaise
from Charlie Trotter’s recipe book “Desserts”
Serves 8
The Meyer lemon is splendidly showcased in this ethereal pudding cake, and the hint of tarragon provides an unexpected, haunting flavor. Persimmons have a rich, tropical flavor that works brilliantly with the refined tartness of the Meyer lemon. The pudding cake and the sauces can be made up to a day in advance, making this a great dish to serve at a dinner party. It can also be made with lime or orange juice for different, but equally pleasing, flavors.
1/4 cup unsalted butter
1-1/4 cups sugar
Pinch of salt
3 tablespoons Meyer lemon zest
6 egg yolks
6 tablespoons flour
1/2 cup freshly squeezed Meyer lemon juice (cross between a lemon and a mandarin or sweet orange)
2 cups milk
8 egg whites
4 ripe persimmons, peeled
2 tablespoons Simple Syrup, plus additional as needed (below)
Tarragon Anglaise (below)
1 tablespoon julienned fresh tarragon
To make the pudding cakes:
Cream the butter, 1 cup plus 2 tablespoons of the sugar, the salt, and lemon zest. Add the egg yolks one at a time, mixing well after each addition. Add the flour and mix well. Add 1/4 cup of the lemon juice and the milk and mix until combined. Beat the egg whites to stiff peaks and fold into the batter.
Immediately pour the batter into a plastic wrap-lined 9 by 13 inch pan and bake in water bath at 325 degrees for 35 to 45 minutes, or until golden brown and firm. Let cool and then invert onto a sheet pan an refrigerate to chill. Use a ring cutter to cut out eight 3 inch circles just prior to serving.
To prepare the persimmons:
Slice 2 of the persimmons into 1/8 inch wedges and set aside.
To make the persimmon chips:
Cut 1 of the persimmons in half lengthwise and then cut one of the halves into paper thin slices. Lay the slices on a Silpat-lined or nonstick sheet pan and sprinkle with 1 to 2 tablespoons of the sugar. Bake at 225 degrees for 45 minutes, or until dry. Remove the persimmon chips from the pan while still warm, twist slightly, and cool. Store in a airtight container until ready to use.
To make the persimmon sauce:
Purée the remaining 1-1/2 persimmons with the remaining 1/4 cup lemon juice and the Simple Syrup for 2 minutes, or until smooth. Strain through a fine-mesh sieve and thin with additional Simple Syrup, if necessary.
Assembly:
Place a circle of cake in the center of each plate and arrange the persimmon slices on top in a pinwheel. Drizzle the persimmon sauce and the Tarragon Anglaise around the plates and sprinkle with the julienned tarragon and persimmon chips.
Tarragon Anglaise
Yield: 1 cup
1/4 cup plus 2 tablespoons heavy cream
2 sprigs tarragon
2 egg yolks
1 tablespoon sugar
Bring the cream and tarragon to a boil. Whisk together the egg yolks and sugar and slowly pour in some of cream to temper the eggs. Pour the mixture into the cream and cook for 2 to 3 minutes, or until the mixture coats the back of a spoon and steam rises from the top. Just prior to serving, blend with handheld blender until frothy.
Simple Syrup
Yield: Approximately 3 cups
2 cups water
2 cups sugar
Bring the water and sugar to a boil, remove from the heat and let cool. The syrup may be kept for up to 1 month in the refrigerator.
Variation:
For Vanilla Simple Syrup: Add the pulp and pod of 1/2 vanilla bean to the sugar and water and proceed as directed for Simple Syrup.
M’Hencha - Moroccan Nut Coils
Boma – Flavors of Africa, Disney’s Animal Kingdom Lodge
Yield: 12 servings
11 ounces Peanuts, chopped
10 ounces Pecans, chopped
5 ounces Almonds, chopped
6 ounces Walnuts, chopped
2 Eggs
3 ounces Orange blossom water
3 ounces Honey
6 ounces Sugar
8 ounces Powder sugar for rolling and filling
1 cup Butter, melted
12 sheets Phyllo dough
1. Prepare filling by mixing all nuts, eggs, Orange Blossom water, honey and sugar. This can be done a day ahead and kept chilled in the refrigerator.
2. When ready to use, roll out filling on a surface dusted heavily with powder sugar.
3. Roll the filling into an inch sized cylinder, about a foot long. Set aside.
4. Brush melted butter on 1 sheet of phyllo.
5. Place another layer of phyllo sheet and brush with butter.
6. Repeat until you have 4 sheets of phyllo.
7. Cut the phyllo sheets in half from left to right.
8. Place a roll of filling on the bottom edge of each half sheet.
9. Roll the phyllo away from you, encasing the filling with the phyllo.
10. Repeat the buttering of the sheets 2 more times. You will have a total of 6 rolls of filling encased in phyllo.
11. Brush the inside of a 10" pie pan with butter. Starting in the center of the pan, place the phyllo rolls in a coil.
12. Add the next rolls going outwards, from the center until the pan is completely filled.
13. Brush the top of the coil with melted butter.
14. Bake in a 350 oven for about 15 minutes or until golden brown.
15. When a bit cool, slice in to small pieces without removing it from the pan.
16. Sprinkle with cinnamon sugar, then serve.
Note: Please remember these recipes are normally produced in larger quantities than needed for home consumption. While the culinary staff has adjusted the recipes to more closely suit your needs, you may need to adjust the spices and seasonings to achieve the exact taste you desire.
Mickey Mousse Dome
Chef Mickey's, Contemporary Resort
2 cups chilled heavy cream
4 large egg yolks
3 tablespoons sugar
1 teaspoon vanilla
1 package of gelatin, bloomed
7 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
Garnish: Two Chocolate Coins and Oreo Cookies
Special equipment: an instant-read thermometer
Heat 3/4 cup cream in a 1-quart heavy saucepan until hot. Whisk> together yolks, sugar, and a pinch of salt in a metal bowl until combined well, then add hot cream and gelatin in a slow stream, whisking until combined. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until it registers 160°F on thermometer. Pour custard through a fine-mesh sieve into a bowl and stir in vanilla.
Melt chocolate in a double boiler or a metal bowl set over a pan of simmering water (or in a glass bowl in a microwave at 50 percent power 3 to 5 minutes), stirring frequently. Whisk custard into chocolate until smooth, then cool.
Beat remaining 1 1/4 cups cream in a bowl with an electric mixer until it just holds stiff peaks. Whisk one fourth of cream into chocolate custard to lighten, then fold in remaining cream gently but thoroughly.
Spoon mousse into small cups and let set then at the Oreo cookie.
Once completely set demold and add the two chocolate coins to the top as a garnish
Milk Chocolate Crème Brulée
Fulton's Crab House, Downtown Disney
2 cups heavy cream
1/2 cup granulated sugar
5 egg yolks, large
1/4 tsp. vanilla extract
3 oz. milk chocolate
2 TB granulated sugar
1. Preheat oven to 275 degrees.
2. Bring heavy cream and 1/4 cup of sugar to a boil in a saucepan.
3. Whisk together egg yolks, vanilla, and remaining 1/4 cup sugar.
4. Add this to the heavy cream with the milk chocolate, making sure the chocolate is completely melted.
5. Ladle custard into 6 oz. cups and place cups in large baking pan.
6. Add enough water to the baking pan to come halfway up the sides of the cups. Bake until set, approximately 45 minutes.
7. Remove custards from water and cool. Refrigerate until well chilled.
8. Preheat broiler. Sprinkle 1/2 TB of sugar over each custard.
9. Broil until sugar caramelizes, approximately two minutes. Serve immediately.
Mixed Berry Crisp
Disney Institute
5 cups Berries such as Raspberries Blueberries and Sliced Strawberries (about 3 pints)
1/2 cups Sugar
1 tablespoon Quinoa Flour
1 teaspoon Cornstarch
Topping
1 cup Quinoa Flour
10 tablespoons Sugar
1 teaspoon Baking Powder
1/2 teaspoon Salt
1 teaspoons Ground Cinnamon
4 tablespoons Nutmeg ground
1 pinch Cloves ground
1 Egg, lightly beaten
3 tablespoon Butter melted
Preparation
Preheat oven to 375ºF.
In a large bowl, combine berries, sugar, and quinoa flour. Toss gently to coat evenly. Transfer berry mixture to
8-inch-square baking dish.
For the Topping:
In medium bowl, combine quinoa flour, sugar, baking powder and salt and mix well with fork. Make a well in center of flour mixture, add egg and melted butter and stir with fork until mixture is just blended. Sprinkle flour mixture evenly over berries. Bake until top is lightly browned and filling is bubbly, about 40 minutes. Transfer to wire rack and cool slightly. Serve warm or at room temperature.
Mixed Berry Shortcake
Animator's Palette, Disney Cruise Line (from Cooking with Mickey, 2004)
Yield: 10 servings
Pound Cake
1 cup (2 sticks) plus 1 tablespoon butter, softened
1 1/2 cups plus 3 tablespoons sugar
1/2 cup egg yolks (about 6 large)
1/4 cup plus 1 tablespoon sour cream
1 teaspoon vanilla extract
2 egg whites
1/4 teaspoon cream of tartar
4 tablespoon sugar
1 1/2 cups plus 3 tablespoons cake flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1. Preheat the oven to 350°F. Beat butter and sugar in large bowl of an electric mixer at medium speed, until mixture is light and fluffy and the sugar has almost dissolved. Add egg yolks a little at a time until the sugar has completely dissolved. Beat in sour cream. Add vanilla and continue mixing until completely blended.
2. In a separate large bowl, whisk egg whites with electric mixer at high speed until soft peaks form. Reduce speed to medium and add the cream of tartare. Gradually add sugar. Beat at high speed until the sugar has dissolved into the whipped egg whites. Fold into the butter mixture.
3. Sift together flour, salt, and baking powder. Gently fold into the butter mixture.
4. Scoop into a 9.5" x 5" x 3" loaf pan (or muffin molds) and bake for 50 to 60 minutes for loaf pans (or 20 minutes for muffin molds), or until cake is golden brown and toothpick inserted in cake comes out clean. Cool on wire rack.
Mixed Berries
1/2 cup raspberries
1/2 cup blueberries
1/2 cup blackberries
1/2 cup strawberries, halved
Mix all assorted berries together.
Sugar Syrup
1/2 cup sugar
1/2 cup water
Bring sugar and water to a boil in a small saucepan. Simmer for about 5 minutes, until syrupy consistency is achieved.
Whipped Cream
2 cups heavy cream
4 tablespoon sugar
1/2 teaspoon vanilla extract
Beat ingredients together using an electric mixer until light and fluffy.
To Serve: Cut the pound cake into 1/4" thick slices. (You should get 30 slices, or 10 muffins cut into three slices each.)
Layer whipped cream between three slices of cake. Mix warm syrup with the Mixed Berries and scoop it next to layered cake.
Top with additional whipped cream.
Cook's notes: the berry mixture could be flambéd with brandy liqueur before serving.
Mulva Pudding
from Boma, Animal Kingdom Lodge
Yield: 20 muffin size pieces or 2 10-inch cake pans
8 ounces Sugar
2 each Eggs
¾ ounce (1 TBSP) Apricot Jam
6 ounces (scant 1 ½ cups unsifted) Cake Flour
¼ ounce (1 ¼ tsp) Baking Soda
1/8 ounce (1/2 tsp) Salt
1 ounce Butter
½ ounce (1 TBSP) Vinegar
2/3 ounce (1 ½ Tbsp) Emmett’s Crème Liquor
2/3 ounce (1 ½ Tbsp) Milk
Syrup
2 ounces Amarula Liquor or Emmett’s Crème Liquor
2 ounces Butter, melted
1 ounce Sugar
1 ounce Milk
1. Beat eggs, sugar, and apricot jam until smooth.
2. Sift flour, baking soda, and salt.
3. Mix melted butter, vinegar, liquor, and milk.
4. Then fold dry and wet ingredients alternately into the egg mixture.
5. Put into muffin tins or into the cake pans. Bake at 350o for 20 to 25 minutes.
6. Mix all syrup ingredients together and brush on or soak while still warm.
August 07 - This made enough for 1 10" inch cake pan and was not very high at that. The cake has a good flavor and the topping is very good. One could soak it was more liquer (like a Jamaican rum cake) and it might be even better. Tastes best when it's warmed up.
New England Blueberry Blast
Disney's Yacht & Beach Club (Orlando Sentinel Dec. 07)
Yield: 8 servings.
Vanilla panna cotta
1 gelatin sheet (see note)
1 cup heavy cream
1/4 cup sugar
1/2 vanilla bean, split and scraped
Blueberry compote
3 tablespoons sugar
1 tablespoon water
1 pint fresh blueberries
2 tablespoons crème de cassis
Tart dough
1/4 cup sugar
1/2 cup unsalted butter
1 egg
1 tablespoon vanilla
1 1/2 cups flour
Tart filling
1/2 cup sugar
1 pound sour cream
3 eggs
1/2 cup each: flour (sifted) and heavy cream
2 cups fresh blueberries
1. For panna cotta, bloom gelatin in ice water 5 minutes. Heat cream, sugar and vanilla bean with scrapings on medium heat. When mixture bubbles, but not boils, remove from heat. Squeeze excess water from gelatin sheet and add to cream mixture. Stir 1 minute. Strain mixture; chill in ice bath until it begins to set. Refrigerate overnight.
2. For compote, cook sugar and water on medium heat until sugar turns a caramel color and bubbles begin to show. Turn off heat. Add berries and crème de cassis. Stir until caramel is dissolved and berries just softened. Cool completely.
3. For tart, heat oven to 350 F. Spray 13 3/4 -by-4 1/2 -inch tart pan. With mixer with paddle attachment, blend sugar and butter until smooth, 4 minutes. Add egg and vanilla, mixing until just combined. Add flour, mixing until smooth. Remove from bowl. Knead 10 turns. Wrap in plastic; refrigerate 1 hour. On floured surface, roll dough to 16-by-6-inch rectangle. Put dough into tart pan and work into corners and sides.
4. For filling, mix sugar and sour cream. Whisk in eggs. Stir in flour. Whisk cream to soft peaks. Fold into sour-cream mixture. Spread berries in tart pan. Pour batter in until level with top. Bake 25 minutes. Dough and filling will bake above pan but will settle while cooling.
5. Whip panna cotta until it holds its shape. Spoon 3 tablespoons onto plate and create a well. Add 2 tablespoons compote to well. Put 1 slice tart onto plate.
Recipe note: This type of gelatin used by many chefs comes in paper-thin sheets. Four sheets equal one package powdered gelatin.
Night Before Christmas Mice
DeDe Wilson "A Field Guide to Christmas Cookies" Cooking Demo Epcot Food & Wine Festival 2003
3 C. all-purpose flour
1/4 t. salt
1 C. unsalted butter, softened
3/4 C. granulated sugar
1 t. almond or vanilla extract
1 large egg
Decoration
sliced natural almonds
10 feet red or black licorice laces, cut into 3" lengths
6 oz. semisweet chocolate, melted and kept slightly warm
Whisk together flour and salt in a small bowl.
In a large bowl with an electric mixer on medium-high speed, beat butter
until creamy, about 2 minutes. Add sugar gradually, beating until light and
fluffy, about 3 minutes. Beat in extract. Beat in egg. Add about one-third of the flour mixture and mix on low speed. Gradually add remaining flour, mixing just until blended. Scrape dough onto large piece of plastic wrap and cover completely with wrap. Refrigerate until firm enough to roll into balls, at least 2 hours or overnight.
Preheat oven to 350 degrees F. Line 2 cookies sheets with parchment paper. Poll pieces of dough between your palms into 1 1/4" ovals. Slightly elongate one side to form nose. Gently pinch bridge of nose to form eye sockets. Place 2 sliced almonds behind eyes to make ears. Place mice 2 inches apart on cookie sheets.
Bake until light golden brown on bottom and around edges, about 15 minutes. Place pans on racks and immediately insert skewer into mouse rounded posterior, going in about 1/2 inch. Remove skewer and insert length of licorice for tail as far as it will go. It will wedge in and adhere to the still warm cookie.
Place melted chocolate in parchment cone and snip tiny opening. Pipe small chocolate eyes and nose in appropriate place. Place sheet in refrigerator until chocolate has firmed up.
No-Sugar-Added Cheesecake
Boardwalk Bakery, Disney's Boardwalk Resort (also in Delicious Disney)
Makes one 9-inch cheesecake
1 1/4 cups sugar-free vanilla wafer cookies, crushed
4 tablespoons butter, melted
4 tablespoons sugar-free sweetener
2 tablespoons cornstarch
24 ounces (3 8-ounce packages) cream cheese, softened
3 eggs
1 egg white
1/2 cup sour cream
1 1/2 teaspoons fresh lemon juice
1 teaspoon Vanilla extract
Preheat oven to 375° F. In a mixing bowl, combine cookie crumbs and butter. Press into the bottom of a 9-inch round pan (a spring form pan is best).
Bake for 7 to 8 minutes. Allow to cool completely. Reduce oven temperature to 325° F.
In a large mixing bowl, sift together sweetener and cornstarch. Add cream cheese, then beat at low speed with an electric mixer until creamy.
Add eggs, egg whites, and sour cream; beat at low speed for 1 minute. Stop the mixer and scrape the sides of the bowl with a spatula; add the lemon juice and vanilla extract, beating 1 more minute.
Pour into prepared crust. Bake at 325°F for 45 to 50 minutes, or until firm and golden around the edges but slightly moist in the center. Let cool thoroughly.
Cooks' Notes: To slice, dip a knife into hot water and then dry it before cutting. Top with favorite seasonal berries or no-sugar added preserves.
“No Way José” Sundae
Beaches and Cream, Beach Club Resort
1 serving
2 scoops Chocolate Ice Cream
2 scoops Vanilla Ice Cream
1/2 cup Jif Smooth Peanut Butter
1/2 cup Hot Fudge Sauce (The restaurant uses a pre-made topping htat comes in a large plastic bag)
1-2 tablespoons Peanut Butter Morsels
1-2 tablespoons Chocolate Morsels
Reddi-Wip Whipped Cream
Cherry
1. If you can find an ice cream glass to fit everything that is best, however a large bowl will do. Heat the peanut butter in the top of a double boiler until it’s liquid and pourable. Warm up the Hot Fudge Sauce.
2. Put a couple spoons of the Hot Fudge sauce at the bottom of the bowl. Then alternately add a few scoops of ice cream followed by some Peanut Butter Topping and Hot Fudge. Top it off with a generous amount of aeresol Whipped Cream and some Peanut Butter and Chocolate Morsels. Place a maraschino cherry on top and garnish the serving plate with more Peanut Butter & Chocolate morsels.
Note: Mine had the chocolate and peanut butter morsels added inside the bowl - not just sprinkled on top. Other sundaes may not have the fudge sauce at the bottom of the dish. When I make it, I also plan to use more sauce than my sundae had.
Oatmeal Raisin Cookies
Disneyland
3 1/4 cups flour
1 tablespoon baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
2 1/8 cups shortening
1 3/4 cups brown sugar packed
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
4 cups rolled oats
2 1/2 cups dark raisins
Blend flour, baking powder, cinnamon, salt and baking soda in mixing bowl. Set aside until needed.
Cream shortening with brown sugar and granulated sugar until fluffy. Beat in eggs and vanilla until smooth. Mix in reserved flour mixture until well blended, about 2 minutes. Add oats and raisins. Mix until blended, about 1 minute. Using ice cream scoop (size #24), scoop out cookie dough into 4 dozen large balls. Place about 6 balls on each lightly greased baking sheet, pressing down until about 1/4-inch thick and 3 inches in diameter.
Bake at 350 degrees for 9 to 12 minutes or until browned. Cool slightly, then remove cookies from sheets and cool on racks.
‘Ohana Bread Pudding a la mode with Bananas Foster
Polynesian Resort (also in Delicious Disney)
6 – 8 servings
5 large eggs
1⁄2 teaspoon salt
1 1⁄2 cups sugar
1⁄2 teaspoon cinnamon
1⁄8 teaspoon nutmeg
3 cups whole milk
1 loaf challah bread or egg-style bread (large enough to fill 10 cups)
1⁄2 cup crushed, canned pineapple
1⁄4 cup sweetened shredded coconut
1⁄4 cup raisins (optional)
1 tablespoon unsalted butter
1⁄2 gallon of vanilla bean ice cream
Banana Foster Sauce
1 cup dark brown sugar
1⁄2 cup each: corn syrup and unsalted butter
1 cup each: heavy cream and spiced or dark rum
1 teaspoon vanilla extract
3 bananas
1. Heat oven to 350 F. In large bowl, whisk eggs, milk, salt, sugar, cinnamon, and nutmeg. Cut bread in 1⁄2-inch cubes. Add bread, pineapple, coconut, and raisins (if desired) to egg-and-milk mixture. Grease large baking dish with butter. Add bread custard mix to the greased baking dish. Bake 1 hour and 10 minutes. Remove from oven. Let stand 5 minutes.
2. In a sauce pan, combine dark brown sugar, corn syrup, butter, and half of the heavy cream. Using high heat; bring to a rolling boil. Allow mixture to boil 10 minutes and add remaining heavy cream. Let it boil additional minute. Now add the rum and vanilla extract. Carefully flambé pan using a long stemmed lighter. Let boil until the flame goes out. Reduce to a simmer and stir with a high heat spatula.
Peel and slice bananas; add them to the caramel sauce. Remove the caramel from the heat and set aside.
3. Place scoop of ice cream on top of each portion of bread pudding. Top with bananas Foster sauce.
Recipe note: Make the sauce as bread pudding is baking to have both hot and ready to serve at the same time.
100 Years of Magic Chocolate Mousse
Created by Restaurant Akershus chef Lothar Neumaier, Epcot
Makes four servings.
For the mousse:
6 ounces good-quality semisweet chocolate, chopped
3 tablespoons unsalted butter, softened
1/2 cup pasteurized liquid egg whites--for whipping (available in the dairy or frozen foods sections of many grocery stores)
1/2 teaspoon cream of tartar
1/4 cup plus 2 tablespoons sugar
1/4 cup heavy cream, cold
1/2 teaspoon vanilla extract
For the hat and ears:
4 ounces semisweet chocolate
4 sugar cones
1/2 cup gold dragees or yellow nonpareils
4 ounces white chocolate
For the sauce:
10 ounces frozen strawberries (sugar-added)
For the Mousse:
1. Melt chocolate and butter in a large bowl set over a pan of barely simmering water, stirring with a wooden spoon until smooth.
2. Remove from heat and cool slightly (to just above room temperature).
3. In a separate bowl, beat the egg whites until foamy. Add the cream of tartar and continue to beat. Gradually whisk in 1/4 cup of the sugar, and continue beating until stiff peaks form.
4. Beat the heavy cream in a chilled bowl until it begins to thicken.
5. Add the remaining 2 tablespoons sugar and vanilla extract and continue to whip the cream until it holds soft peaks.
6. Gradually and gently fold the egg whites into the chocolate mixture to lighten it. Then gently fold in the whipped cream. Take care not to overwork the mousse. Chill for several hours or overnight.
To make the hat:
1. Melt 4 ounces of semisweet chocolate in a double boiler.
2. Hold each sugar cone over the saucepan and use a spoon to drizzle with melted chocolate until covered.
3. Sprinkle with gold dragees (dragees are available from Sweet Celebrations, (800) 328-6722. Dragees are considered inedible by some; you may substitute yellow nonpareils if desired.) Place upright on parchment paper until set, and chill.
To make the ears:
1. Melt 4 ounces of white chocolate in a double boiler.
2. Spread the melted chocolate evenly onto a baking sheet lined with wax paper. Place pan in refrigerator for 1 to 2 minutes so chocolate is cool enough to work with, but still pliable.
3. Using a 1 1/2 inch biscuit cutter or other round cookie cutter, cut eight circles. Refrigerate on wax or parchment paper.
4. To make the strawberry sauce: Puree the berries in a blender or food processor and refrigerate until needed.
To serve: Spoon strawberry sauce on half of plate. Place a 2 1/2-inch scoop of chocolate mousse in center of plate and put a chocolate-covered ice cream cone on top of the mousse. Take two ears and place them into the mousse on opposite sides of the hat. Sprinkle gold dragees or yellow nonpareils around the plate.
Ooey Gooey Toffee Cake
Liberty Tree Tavern, MK, WDW
Cake Bottom
1 box yellow cake mix
1 egg
1/4 cup (1 stick) butter
Mix ingredients and put an greased 13" by 9" baking pan.
Cake Filling
8 ounces cream cheese
3 ounces eggs
1 teaspoon vanilla extract
1/4 cup butter
1 cup semi-sweet chocolate chips
1 cup Heath Bar pieces
1 pound powdered sugar
Put cream cheese in the mixer. Slowly add eggs and vanilla. Add butter and mix well. Add powdered sugar; then add the chocolate chips and the Heath Bar pieces. Just mix but DO NOT OVER MIX. Pour on top of the Ooey Gooey Toffee Cake Bottom in the pan. Bake at 325°F for 35 min. and check for doneness.
Orange Crème Brulée
Epcot Catering for Disney’s Anniversary Blowout
10 – 12 servings
4 1/2 cups heavy cream
3/4 cup granulated sugar, plus extra for caramelizing
9 egg yolks
1 1/2 tablespoons frozen orange concentrate
Preheat oven to 300 degrees F.
Heat heavy cream and sugar over a double boiler until the sugar is dissolved. Add egg yolks and orange concentrate. Stir to blend well. Fill into desired dishes and bake in a water bath in the oven for approximately 1 to 1 1/2 hours until internal temperature of brulee is 170 degrees F. Cool overnight. Sprinkle granulated sugar on top and flame with a gas torch or carefully broil until sugar is caramelized.
Oreo Bon Bons
from Cape May Cafe, Beach Club
Mousse:
16 oz. heavy cream
6 egg yolks
16 oz. white chocolate
4 sheets or 2 T. powdered gelatin placed in 3 oz. cold water
1 dozen Oreo cookies, crumbled
3 dozen Oreo cookies, whole
Ganache:
16 oz. dark chocolate
16 oz. heavy cream
For the mousse:
Melt the chocolate. Whip the cream until consistency of ice cream. Place gelatin in cold water.
Heat egg yolks until warm; add chocolate, stirring constantly. Place the gelatin in microwave until gelatin is dissolved.
While gelatin is heating, add one third of the heavy cream to the egg yolk and white chocolate mixture; mix well. Add a little of the cream to the heated gelatin and mix well. Then add both the gelatin mixture and the chocolate mixture to the remaining whipped cream and fold until incorporated.
Fold in crumbled cookies, mixing well. Let mousse set up, around 2 to 4 hours.
For the ganache:
Over light heat, melt the dark chocolate into the cream, mixing until combined.
To serve:
Place 3 dozen Oreo cookies on a sheet pan.
Pipe mousse onto cookies and dip into ganache.
Note: Online raves
Original Cheesecake
Wonderland Café, Disney Quest
Crust Ingredients:
1 ½ cups graham cracker crumbs
¼ teaspoon ground cinnamon
1/3 cup melted margarine
Filling Ingredients:
4 8-ounce pkgs. cream cheese
1 ¼ cups granulated sugar
½ cup sour cream
2 teaspoons vanilla extract
5 eggs
Topping Ingredients:
½ cup sour cream
2 teaspoons granulated sugar
Canned whipped cream (optional)
1. Preheat oven to 475 degrees. Place a large pan or oven-safe skillet (that the cheesecake pan will fit inside) filled with about ½-inch of water into the oven while it preheats. This will be your water bath.
2. Combine 1 ½ cups graham cracker crumbs and ¼ teaspoon cinnamon into a medium bowl. Mix in 1/3 cup melted margarine. Press the crumb into a 9-inch spring form pan that has been lined on the bottom and side with parchment paper. Use the bottom of a drinking glass to press the crumb mixture into the bottom of the pan and about 2/3 the way up the side. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake dry when placed in the water bath in the oven. Put the crust in your freezer until the filling is done.
3. Use an electric mixer to combine the cream cheese with sugar, sour cream, and vanilla. Blend mixture for a couple of minutes or until the ingredients are smooth and creamy. Be sure to scrape down the sides of the bowl. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to integrate the eggs.
4. Remove the crust from the freezer and pour the filling into it.
5. Carefully place the cheesecake into the preheated water bath. Bake for 12 minutes at 475 degrees, then turn the oven down to 350 degrees and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. Remove the cheesecake from the oven to cool.
6. When the cheesecake has cooled, combine ½ cup sour cream and 2 teaspoons sugar. Spread the sweetened sour cream over the entire top surface of the cheesecake. Cover and chill the cheesecake in the refrigerator for at least 4 hours. To serve, slice the cheesecake into 12 equal portions. Apply a pile of canned whipped cream to the top of each slice and serve. Makes 12 servings.
Papaya Crème Brulée
PCH Grill (Disneyland’s Pacific Hotel) (Chef Bill Orton & Cooking with Mickey 2004)
Yield 4 – 6 servings
1 vanilla bean
4 cups heavy cream
8 egg yolks
3/4 cup sugar (1/4 cup in CWM)
3 ripe papayas (preferably Hawaiian)
4 tbsp. packed brown sugar
Berries and banana leaves for garnish
Preheat the oven to 300F. Slice the vanilla bean in half and place with cream in a saucepan. Bring to a boil, then immediately turn the burner off. Beat the egg yolks and white sugar together in a stainless steel bowl until light in color. Remove the vanilla bean. Fold the hot cream mixture slowly into the egg mixture, stirring constantly. Peel, seed and dice 1 papaya and add to the cream mixture. Place the mixture in an 8- x 8-inch glass baking dish, and bake for 70 minutes in a 300-degree oven in a water bath (place the dish in a larger pan that is 3/4-filled with hot water) until it is almost set (it should be firm, like a custard).
After the mixture is baked, cool and then chill in the refrigerator for 2 to 3 hours. When ready to serve, cut the remaining 2 papayas in half and remove the seeds. Spoon the mixture into the halved papayas, place the brown sugar on top and broil until the sugar is caramelized. Garnish with berries and banana leaves.
Paradiso Cioccolato
Portobello Yacht Club, Downtown Disney, (Regional Executive Chef Tony Periquito)
20 Oz Chocolate Ganache (1 pound chocolate chips and ¼ cup heavy cream)
3 Cups Toffee pieces
1 Oz Cocoa Powder
1 boxed Pillsbury Plus Devil's Food Cake
Chocolate Ganache Ingredients:
1/4 Cup Heavy Cream
1 Lb Chocolate Chips
Follow directions on the box for baking one Pillsbury Plus Devil's Food Cake.
To make ganache: Heat heavy cream just to a boil and then remove from heat. Add in chocolate chips and whisk until well blended and all chips have melted.
Once cake is cool, cut in half lengthwise into layers. Place 6 ounces of
chocolate ganache in each layer and spread. Add 2 cups of toffee pieces and spread evenly. Flip top layer into bottom layer and press gently to ensure cake is even. Spread remaining ganache over and around cake. Press remaining toffee pieces around the side of the cake. Sprinkle top with cocoa powder.
Passion Fruit Cheesecake
from 'Ohana, Polynesian Resort, Michael A. Thompson, Chef de Cuisine
Yield: serves 5
Cheese Cake
2.5 OZ cream cheese
1 ¼ OZ granulated sugar
1 ¾ OZ whole eggs
1 ¼ TSP whole milk
10 OZ butter
5 OZ egg yolks
Passion Fruit sauce
14 OZ condensed milk, can
7 OZ egg yolk
2 OZ lemon juice
8 OZ Passion fruit purée
Place sugar, butter, cream cheese, and milk in a sauce pan. Heat until almost boiling.
Temper with whole eggs and egg yolks. Pour into baking dishes or spring form pans. Bake at 225 degrees in a water bath for 30 minutes uncovered. Top with passion fruit sauce and bake for additional 15 minutes.
Passion Fruit Meringue Tart
from Boma, Animal Kingdom Lodge
Yield - 8 servings
8 x 2 ½” Tart Shell
1 ¼ pounds Sweetened Condensed Milk (1 ½ cans)
2 ½ each Egg Yolks
3 oz Passion Fruit Puree (need 3 passion fruits if making your own puree)
1 oz Lemon Juice
5 each Egg Whites
2 ¼ oz Sugar
Mix egg yolks, condensed milk, passion fruit, and lemon juice in a bowl. Pour mixture into shells.
Bake in a 250° oven for 15 to 18 minutes until set. Cool tarts. (This can be made a day ahead of time.)
To prevent bubbles - whisk egg yolks together and don’t let them foam. Stirring constantly, blend in the condensed milk, passion puree and lemon juice. Pour mixture into shell.
Prepare meringue by whipping the egg whites and adding sugar. Pipe meringue over tarts to create the spike look. Bake in a 370° oven until browned a little. Remove from oven to cool.
Cooks Note: Dec. ’07 - I used low-fat sweetened condensed milk and fresh passion fruit purée. The frozen purée might have a stronger taste. This has a nice delicate taste of passion fruit with a lot of meringue on top. Make sure the meringue is really dried out otherwise it gets a little bit liquid on the pie.
Paw Print Brownies
from Animal Kingdom Lodge
Yield: 20 servings.
9 ounces bittersweet chocolate
1 pound butter
6 whole eggs
4 cups sugar
1 tablespoon vanilla extract
1 3/4 cup cake flour
Frosting:
1 cup heavy cream
6 ounces white chocolate
8 ounces semisweet chocolate
1/3 cup cocoa powder
1 stencil rubber mat with a paw-print design cutout
Melt chocolate and butter in a bowl set over a pot of hot water on the stove.
In a mixing bowl fitted with a whip, place the eggs, vanilla extract and sugar, and mix at medium speed. Continue whipping for about 3 minutes until light in color. Change the machine attachment to a paddle. Once the chocolate and butter have melted, add them to the whipped eggs.
Add the flour until well combined but do not overmix.
Pour the batter on a 12-by-16-inch baking sheet lined with parchment paper.
Bake in 350 F oven for 30-35 minutes. (This can be done 1 day ahead and kept in the refrigerator.)
To make the frosting, chop the white and semisweet chocolate into 1/2-inch pieces and place them in a bowl. Heat the heavy cream in a small pot. Once it is very hot, pour into the chocolate pieces to melt them. Stir constantly until all pieces are dissolved and cool to room temperature.
Ladle the frosting on the surface of the brownies and smooth evenly with an icing spatula. Place the brownies into the refrigerator to set the frosting.
Once the frosting is set, cut brownies into 3-inch-by-3-inch squares and separate them. Place the paw-print stencil on each brownie. Place the cocoa powder into a sifter and dust the center of each brownie with the cocoa to create the paw-print design.
Note: Jan. ’08 – quite good but not that memorable among all the desserts.
Peach Cobbler
from The Chuckwagon hosted by the State of Oklahoma, Epcot Food and Wine Festival 2007
Equipment: 14" Dutch oven
For the crust
3 cups flour
1 teaspoon salt
1 cup butter-flavored Crisco
1 egg and water to make 3/4 cup
For the filling
1 gallon sliced peaches less 2 cups juice
2 1/2 cups sugar
2 teaspoons almond
1/4 teaspoon cinnamon
Dash of salt
1/3 cup margarine or shortening
8 tablespoons cornstarch
For the crust, combine flour and salt together. Mix in Crisco until well combined. Add egg mixture and stir thoroughly. Roll out dough and set aside.
For the filling, makes the peaches, sugar, almonds, cinnamon, and salt together. Cook and thicken the mixture with cornstarch and water over fire until well combined. Grease a 14" Dutch oven with the margarine and add the peach mixture. Top with the crust dough - place oven on hot coals and cover with lid until crust is golden brown.
Quick Peach Cobbler
Equipment: 16" Dutch oven
3/4 cup margarine or shortening
3 3/4 cups sugar
3 cups flour
1/2 teaspoon cinnamon
6 teaspoons baking powder
3 dashes salt
3 cups milk
3 teaspoons almond extract
1 1/2 gallon sliced peaches less 3 cups juice
Melt margarine in Dutch oven. In a mixing bowl, combine sugar, cinnamon, baking powder, salt, milk and extract. Add the flour in small amounts stirring well. Pour batter into margarine in the Dutch oven. Pour in peaches last. Don't stir. Bake 25 to 30 minutes with slow coals under oven and hot coals on lid until done (crust should be golden brown).
Peanut Butter Pie
from Disney Wonder & Disney Magic, Disney Cruise Line (also in Delicious Disney)
Serves 8
1 1/2 cups creamy peanut butter
8 ounces cream cheese, softened
3/4 cup sugar
2 tablespoons butter, melted
1 cup heavy cream, whipped stiff
1 baked 8- inch pie shell
With an electric mixer, blend the peanut butter and cream cheese until smooth. Add the melted butter to peanut butter mixture, then fold in whipped cream
Pour into the baked pie shell and refrigerate for 1 hour. Glaze with Ganache (recipe below) if desired.
Ganache
1/2 cup heavy cream
4 ounces dark chocolate, chopped
(1 Tbsp. butter is used for the Ganache on the cruise line)
In a saucepan over medium heat, bring the cream to a boil. Remove from heat and fold in chocolate until no streaks of white remain. Cool unto lukewarm, then glaze cake. Refrigerate for at least two hours before serving.
Cooks Note: Ganache is a fancy word for a rich icing of semisweet chocolate and whipping cream.
Nov. ’07 – Rich but creamy and fabulous.
Pecan Shortbread Cookies with Maple Glaze
from BoardWalk Bakery
3 1/4 cups all-purpose flour
1/2 cup rice flour
1/2 tsp baking powder
1/2 tsp salt
1 pound butter
1 1/2 cups confectioners sugar
2 tsp vanilla extract
1 1/2 cups chopped pecans
Mix together the flour, rice flour, baking powder and salt in medium size bowl. Set aside. In a mixer with the paddle attachment, cream butter on low speed for 3 to 4 minutes. Add sugar and vanilla and continue to cream on moderately low speed for 2 minutes. On low speed mix in the dry ingredients, blending just until the particles of flour are absorbed. Add in the pecans. Roll into logs about 2" wide. Wrap in plastic or parchment, and refrigerate or freeze until needed. (These can also be rolled out and cut into shapes.) Slice the logs and bake at 325º F about 40 minutes.
Icing:
1/2 cup butter
2 cups confectioners sugar
1 tsp vanilla extract
2 tsp hot water
2 tsp maple flavoring
Mix the butter, confectioners sugar and vanilla together.
Add in the water and maple flavoring to reach the consistency for pouring or spreading icing.
Pineapple Cashew Tart
from Boma, Animal Kingdom Lodge
Yield - 20 servings
1 each Pineapple
½ pound Butter
½ pound Sugar
3 each Eggs
1 ounce Cornstarch
½ pound Cashew, ground
½ pound Pastry Cream
½ ounce Lemon Zest
Apricot Glaze
1 T. Powder Sugar
1 pound Sugar Dough (below)
Peel, dice, and sauté pineapple with 2 ounces of sugar and 2 ounces of butter for about 5 minutes. Set aside to cool. Lay out the sugar dough over a lined cookie sheet about ½ inch thick. Prepare the cashew filling by creaming the butter with sugar and lemon juice in a mixing bowl with a paddle. Add the eggs. Combine the cornstarch and ground cashew, and then add to above. Add the pastry cream. Fold in the cooled, sautéed pineapples. Spread the filling evenly over the sugar dough.
Bake the tart in a 340° oven until golden brown. Brush the tart with warm apricot glaze. Dust the tart with powder sugar.
Sugar Dough
Yield: about 1 1/2 pounds or two 9-inch tart shells
2 1/3 cups cake or pastry flour
1/3 cup sugar
1/2 pound (2 sticks) unsalted butter, chilled, cut into small pieces
2 egg yolks
1 or 2 tablespoons heavy cream
In a food processor fitted with the steel blade, combine the flour and sugar. Add the butter and process until the texture resembles fine meal.
In a small bowl, whisk together the yolks and 1 tablespoon of the cream. Scrape into the machine and process until a ball begins to form, using the additional tablespoon of cream, if necessary. Remove the dough from the machine, and on a lightly floured surface, press down into a circle. Wrap in plastic wrap and refrigerate for at least 1 hour.
Please note: Always make the pastry dough hours before using it, preferably the day before. You will find the dough much easier to work with. Quantities can be increased as desired, and then divided into portions for freezing. Just remember to wrap carefully and seal well before freezing.
Pineapple Spice Cake
from Boma, Animal Kingdom Lodge
Yield: 15 servings
1 cup Brazil nuts
1 cup Butter
1 T. Honey
1 cup Sugar
6 each Egg yolks
½ t. Ground cinnamon
½ t. Ground nutmeg
½ t. Ground ginger
½ t. Ground allspice
½ t. Salt
½ t. Baking soda
1 cup All-purpose flour
½ each Pineapple, diced and sautéed
8 ounces Water
4 ounces Rum
4 ounces Sugar for syrup
8 ounces Fondant
8 ounces Heavy cream
2 each Vanilla beans
Toast Brazil nuts, cool, then grind. Set aside. Make brown butter with vanilla beans. Remove from heat, add honey, and then set aside to cool. Whip egg yolks with half the sugar.
Combine all the dry ingredients, and then stir in brown butter. Add the yolks. Whip the egg yolks with the rest of the sugar to stiff peaks, and then fold into above.
Fold the diced, sautéed, and cooled pineapple into the batter. Pour batter into dome molds. Bake in a 340° oven for about 25 minutes. When they come out, set on a rack for glazing.
Make a syrup with the rum, sugar, and water. Brush on the cakes while still hot. Heat up the fondant and pipe frosting on each dome. Set aside to cool. Whip the heavy cream to stiff peaks. Pipe a dollop on top of each dome.
Pineapple Upside Down Cheesecake
Boma, Animal Kingdom Lodge
Yield: 12 servings
2 pounds Cream Cheese
1 cup Sugar
½ cup Whole Eggs
½ t. Vanilla Extract
½ t. Lemon Juice
¼ cup Heavy Cream
¼ cup Sour Cream
1 quarter of a Fresh Pineapple (peeled and cut into tidbits)
¼ cup Brown Sugar
½ cup Brown Sugar for bottom
Bottom Crust
1 cup White Chocolate (melted)
¼ cup Graham Cracker Crumbs
1. Cook diced pineapples in ¼ cup brown sugar in a saucepot until slightly translucent, about 5 minutes. Set aside to cool.
2. Prepare miniature muffin molds by spraying them with pan release. Place a small amount of brown sugar (from the ½ cup) in the bottom of each mold. Place some cooked pineapples to cover the bottom of each mold.
3. Prepare the cheesecake filling by creaming the sugar and cream cheese.
4. Add the eggs and vanilla extract, making sure you scrape the bottom of the bowl always, to avoid lumps.
5. Add the lemon juice, heavy cream, and sour cream.
6. Pour mixture into the molds over the pineapples, almost to the top.
7. Place the muffin mold on a sheet pan. Pour water halfway up the sheet pan to cook the cheesecakes in a water bath.
8. Bake in the oven for about 30-40 minutes in a 300o oven until the cheesecake is set.
9. Remove from the oven and pour out the water. Set aside to cool.
10. Melt the white chocolate slowly in the microwave and blend in the graham cracker crumbs completely. Spoon or pipe on top of each cheesecake. Place mold in cooler overnight.
11. Once the chocolate crumbs and the cheesecake have set, place mold upside down to release the cheesecakes with the pineapples on top
Plum Galette
from Spoodles, Boardwalk Resort
To Make the Dough:
3 tbsp. cream cheese
1/3 cup ice-cold water
1 cup all-purpose flour
1/4 cup cornmeal
1 tbsp. sugar
1/4 tsp. salt
1/2 cinnamon stick, coarsely ground in coffee grinder, or 1/2 tsp. ground cinnamon
6 tbsp. cold butter, cut into small pieces
Blend cream cheese and water in a small bowl with a fork and set aside. In a large bowl, use a fork to mix the flour, cornmeal, sugar, salt and cinnamon. Drop the butter pieces into the flour mixture, tossing just enough to coat them. Then work the butter into the flour with a pastry blender or large fork. Sprinkle the cream cheese mixture over the dough 1 tablespoon at a time, tossing gently with a fork. Press dough with hands just enough to form a ball. (Dough should be moist enough to stick together. If it is not, add additional ice water.) Refrigerate dough for 15 minutes. Divide the dough into 4 equal balls and quickly roll each into a 6-inch circle. (The less you handle the dough, the flakier your cooked pastry will be.) Place dough on a sheet lined with wax paper, and chill for 2 hours.
To Make the Filling:
1/2 lb. Italian plums, pitted and quartered
2 tbsp. granulated sugar
2 cinnamon sticks, each cut in 2 pieces
1 tbsp. red wine
2 whole cloves
Mix plums with sugar, cinnamon, red wine and cloves, and marinate in the refrigerator for 2 hours. Remove cloves and divide the filling into 4 equal portions with 1 cinnamon stick each.
To Finish:
1 tbsp. butter
1 1/2 tsp. granulated sugar
Preheat oven to 350 degrees. Divide the filling among the 4 discs and overlap dough edges to make a nest. Dot each with butter and sprinkle with sugar. Place in refrigerator for another 30 minutes, then bake galettes for 45 minutes or until golden brown. Cool on racks. Serve warm, topped with ice cream if you like.
Poached Pear with Warm Chocolate and Vanilla Ice Cream
Disney Cruise Line (2004)
4 medium pears
2 small lemons
2 medium oranges
1 cinnamon stick
1 cup castor sugar
1 pint water
1/2 pound chocolate
1 cup milk
1/4 pound butter
1/2 cup heavy cream
1 small tub vanilla ice cream
4 sprigs fresh mint leaves
1/2 pound blueberries or raspberries
Add the sugar, water and cinnamon stick and a pan. Peel the lemon and orange, cut in half and add to the water together with the rind. Bring to a boil and simmer for 10 to 15 minutes.
Peel and core the pears, and add to the fruit stock, poaching for 6 - 7 minutes. Remove from heat and allow to cool slightly.
Place the pears and the fruit stock in a clean container and refrigerate until cold.
Chocolate Sauce: Break the chocolate into small pieces. In a bowl add the chocolate, milk and butter and melt over a pan of hot water.
When the texture is smooth, add the sugar and gently stir in the cream. Let the mixture thoroughly heat and keep to one side until ready to use.
To Serve: Make a small cut in the base of the pair to allow it to stand upright on the plate. Pour a little chocolate sauce over the pear and place some berries around the edge of the plate. Add scoops of vanilla ice cream and a sprig of fresh mint and serve.
Poppyseed Angel Food Cake
from California Grill, Contemporary
2 1/2 cups cake flour
1 1/2 tsp. salt
2 tsp. cream of tartar
1 tbsp. cornstarch
11 egg whites
2 cups sugar
2 cups confectioners' sugar
1 tbsp. vanilla extract
Zest of 1 lemon
1/2 cup poppyseeds
Sift together flour, salt, cream of tartar and cornstarch and set aside.
Beat egg whites at high speed. When they begin to thicken, slowly add sugars and whip to medium stiffness. Add vanilla extract.
Stir lemon zest and poppy seeds into dry mixture, then gradually fold into meringue.
Pour into two ungreased loaf or tube pans. Bake at 325 degrees for about 50 minutes. (A toothpick should come out dry, with a few crumbs.)
Remove the cakes from the oven and let them cool upside-down on a rack.
Serve with a sauce made from seasonal fruits.
Princess Cake
Akershus, Norway, Epcot
Sponge Cake
3 eggs
1 cup sugar
1 cup all-purpose flour
¼ cup butter
Whip eggs and sugar to a light foam. Sift flour and fold into egg mixture. At the end, fold in melted butter and mix until incorporated. Spread mixture into greased 8 inch cake pan approximately 1/8 inch thick and bake in oven at 375 degrees until golden brown. (about 8 to 10 minutes) Make 4 thin layers. Let cool.
Pastry Cream:
3 cups milk
¾ cup sugar
½ cup butter
½ cup and 1 tablespoon cornstarch
3 eggs
Stir 1 cup of milk into the cornstarch until dissolved. Add eggs to the same container and mix until everything is smooth liquid. Bring rest of milk, sugar and butter to a boil. While heat is on, add cornstarch and egg mixture and stir constantly until mix thickens.
Assembly:
1 cup raspberry jam
Spread raspberry jam onto first layer of sponge cake. Place second layer on top and repeat this procedure until all 4 layers are used. Place this cake into 8 inch cake pan. Once the pastry cream is cooked, pour it on top of the cake. Let cool overnight. Slice into desired portions.
Pumpkin Cake
From the kitchens of the Walt Disney World Swan and Dolphin Hotel Oct. 2003
2/3 Cups Butter
1½ Cups Light Brown Sugar
2 Large Eggs
2 Tsp. Vanilla Extract
2 Cup Canned Pumpkin
3 Cups All Purpose Flour
1½ Tsp. Baking Powder
1 Tsp. Baking Soda
½ Tsp. Salt
1½ Tsp. Cinnamon
¾ Tsp. Ginger
½ Tsp. All spice
½ Tsp. Mace
1/8 Tsp. Cloves
1 Cup Milk
1/3 Cup Sour Cream
1. Preheat oven to 350°.
2. Using a mixer with the paddle attachment, cream butter in a mixing bowl until soft. Add the brown sugar and mix until light and fluffy. Add the eggs one at a time scraping the bowl after each addition. Add vanilla and pumpkin. Add flour and spices in three additions alternating with the milk.
3. Stir in the sour cream. Bake in kougloff pan for 1½ hrs.
Pumpkin Cheesecake
from Boma, Animal Kingdom Lodge
Yield - 1 cheesecake
3.5 ounces Powder Sugar
1/2 tablespoon Corn Starch
1/2 tablespoon Pumpkin Pie Spice (nutmeg, cloves, allspice, anise, cinammon)
½ tsp. ginger
1 tsp. lemon zest
1 pound Cream Cheese Soften
10 ounces Pumpkin Puree
1 1/2 ounces Sour Cream
1/2 ounce Corn Syrup
3 Eggs
2 Tbsp Heavy Cream
3 Tbsp Bourbon Whiskey (optional)
Crust Topping
4 oz Graham Cracker Crumbs
4 oz Melted Butter
2 – 4 oz Sugar
Prepare graham cracker crust by mixing graham cracker crumbs, melted, butter, and sugar in a bowl. Sprinkle into the bottom of the round flexipan mold. Set aside.
Mix dry ingredients first, sugar, corn starch and spices on low speed. Mix for 20 to 30 seconds until incorporated.
Add cream cheese and mix on low speed until big pieces of cream cheese are dissolved, then increase speed to second setting on mixer. Mix for 10 minutes until cream cheese mixture is smooth. Reduce the speed of mixer to low. Add the canned pumpkin. Mix on the second setting for 2 to 3 minutes until blended. Turn the mixer off and scrape the bowl from bottom to sides until all is mixed well. Portion out sour cream and corn syrup adding to batter mixture on low speed. Add eggs and blend together. Add the heavy cream and whiskey. Place mixture into pie shell. Place on pan with water bath. Bake at 325 degrees for 40 minutes. Cool and serve with whip cream.
Note: You can use already made graham cracker crust.
Pumpkin Cheesecake (Version 2)
Boma, Animal Kingdom Lodge
Yields (1) cheesecake
1 2/3 lb Cream Cheese
5/8 tsp Coriander
5 oz Sugar
5/8 tsp Ginger
3 Eggs
1 ½ oz Heavy Cream
1 tsp Orange Zest
1 ½ oz Sour Cream
1 tsp Lemon Zest
5/8 lb Pumpkin Puree (canned is fine)
1/8 tsp Ground Cinnamon
4 Tbl Bourbon Whiskey
¼ tsp Fresh Ground Nutmeg
5/8 tsp Cloves
5/8 tsp Anise Seed
Crust Topping
½ lb Graham Cracker Crumbs
¼ oz Black Sesame Seeds
4 oz Melted Butter
4 oz Heavy Cream
2 oz Sugar
Prepare graham cracker crust by mixing graham cracker crumbs, melted, butter, and sugar in a bowl. Sprinkle into the bottom of the round flexipan mold. Set aside.
Prepare cheesecake mix by creaming sugar, zests and cream cheese.
Add all the spices, then the rest of the ingredients, while constantly scraping to make sure there are no lumps.
Pour the cheesecake mix in the pan all the way to the top. Set the flexipan mold on a sheet pan and bake in a hot water bath at 275° for about an hour. Place in freezer to cool and then un-mold.
Sprinkle black sesame seeds on a sheet pan and bake at 350° until golden brown.
Whip heavy cream with sugar until stiff peaks. Pipe small dollops of whipped cream on cheesecake. Sprinkle with sesame seeds.
Pumpkin Cheesecake
From the kitchens of the Walt Disney World Swan and Dolphin Hotel 2002
2 Pounds Cream Cheese
2 Cups Granulated Sugar
5 Eggs
1 Cup Heavy Cream
1 Tbls. Cinnamon
1 Tsp. Ginger
1 Tsp. Cloves
8 Oz. Pumpkin Meat
Cream together cream cheese and sugar. Gradually add the eggs and the heavy cream. Add spices and pumpkin meat, mix to incorporate taste for desired flavor. If more spices are desired add now. Pour into prepared 10" crust and bake 300 degrees for 1 hour and 50 minutes or until firm.
Graham Cracker Crust
10 oz. Graham Cracker Crumbs
6 oz. Granulated sugar
4 oz. Melted Butter
Mix all ingredients together and firmly pack into 10 " pie pan.
Pumpkin Cheesecake
From the kitchens of the Walt Disney World Swan and Dolphin Hotel 2007
Serves 6-8
1 Lb. Cream Cheese
10 Oz. Canned Pumpkin
6 Oz. Sugar
4 Each Eggs
4 Oz. Heavy Cream
1 Tsp. Cinnamon
1/2 Tsp. Ground Clove
1/2 Tsp. Nutmeg
Ingredients for Crust:
2 Cups Graham Cracker Crumbs
Melted Butter
Method of Preparation for Cheesecake:
With an electric mixer, mix the cream cheese and sugar until it is free of lumps. Add the pumpkin and spices. Mix util all the items are completely combined. Add the eggs slowly, mixing and scraping as you go. Last, mix in the heavy cream. Set aside.
Method of Preparation Crust:
Mix together Graham Cracker crumbs and only enough butter to hold the crumbs together. Pack this crust in a half-inch layer on the bottom of a 10" greased cake pan. Pour the cheesecake batter in the mold and bake at 325° until a "testing" knife comes out clean from the center. Approximate baking time is one hour, depending on the oven.
Presentation:
Place a slice of cheesecake on a serving plate of your choice.
Pumpkin Pastries
Garden View Lounge (Afternoon Tea) in Grand Floridian, WDW
Makes 9 tartlets
2 eggs
1 can pumpkin
2/3 cup sugar
1/6 cup brown sugar
1/2 tsp salt
1 TBL cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 pint heavy cream
1 or 2 packages graham cracker crust tartlets
Combine eggs and pumpkin. Combine sugars, salt, and spices. Then add to pumpkin mixture. Add cream and pour into tartlet shells. Chill. Recipe can be doubled.
Raspberry Gelato
from Beach Club Marketplace, Disney's Yacht and Beach Club Resorts, WDW (also in Delicious Disney)
Serves 4 to 6
1 cup granulated sugar
1/2 cup spring water
1 cup raspberry purée or 4 cups fresh or frozen raspberries
juice of 1/2 lemon
two tablespoons Chambord liqueur
1 egg white
In a medium saucepan, heat the sugar and water until the sugar dissolves. Remove from heat and cool.
In a blender or food processor, purée the raspberries and strain the seeds. Add the sugar syrup along with the lemon juice and Chambord liqueur. Refrigerate until cold.
When cold, pour the mixture into an ice cream maker. Fill the machine only halfway, as the mixture expands as it freezes. Freeze according to ice cream maker instructions.
As it starts to freeze, add the egg white and freeze until firm. (The egg white will give the gelato are creamy texture.)
Cooks Notes: For festive occasions, serve gelato in a martini glass with fresh mint leaves and a splash of champagne.
Raspberry Sorbet
Le Cellier, Canada, Epcot
2 cups fresh or frozen raspberries
1 cup sugar
1/2 cup water
1 lemon, juiced
1 egg white, optional
To make the raspberry sorbet, puree raspberries and strain through a sieve. Combine the sugar and water in a saucepan and stir over gentle heat until sugar has dissolved. Turn heat up, and boil for 5 minutes until liquid forms a syrup. Once the syrup has cooled, add the puree and the juice of one lemon. Freeze in an ice cream maker for 20 minutes. Alternatively, place mixture in a bowl and put in freezer. When edges begin to freeze, whisk an egg white, and fold into the partially frozen mixture. Return to freezer until frozen.
Rice Cream with Strawberry Sauce
from Restaurant Akershus and the Kringla Bakery, Norway Pavilion, Epcot (Cooking with Mickey and the Disney Chefs)
YIELD: 4 – 6 servings (about 5 cups rice-cream and 1 cup strawberry sauce)
1 cup short-grain white rice (not instant)
1/4 teaspoon salt
1 1/2 cups water
2 cups milk
1 cup heavy cream
¼ cup sugar
1 teaspoons vanilla extract
Strawberry Sauce:
1 cup strawberry preserves
1/2 cup water
1 tablespoon freshly squeezed lemon juice
1. Bring 1 ½ cups water to a boil with salt. Add rice, reduce the heat to medium low, and cook rice for 15 minutes, or until all of the water has been absorbed.
Add milk and simmer for 20 minutes, or until all the milk has been absorbed. Transfer the mixture to a bowl of let cool to room temperature.
2. Meanwhile, in a blender, combine strawberry preserves, the 1/2 cup of water, and lemon juice and blend until smooth.
3. In a bowl, whip the cream with the sugar and vanilla. With a rubber spatula, fold the whipped cream mixture into the rice.
4. to serve, transfer the Rice-Cream to a large bowl or to individuals serving bowls, and drizzle with the Strawberry Sauce.
Note – July ’07. Made half the recipe. This is not a creamy rice pudding. I had to add a little extra milk to keep it from burning. It only becomes fluffier and sweetened with the addition of the whipped cream. I imagine the strawberry preserves would also add sweetness but I made a sauce by blending fresh strawberries and raspberries with some sugar and lemon juice. The sauce improves the rice pudding a lot because the pudding itself was average. Might be even better with the preserves. Use the measurements from the cook book next time.
Had this Jan. ’08 and it tastes very good. The rice pudding is a little creamier than the recipe but otherwise fairly similar.
Made it second time in Jan. ’08 and it was wonderful. Used Arborio rice and the measurements in the cookbook. The strawberry sauce was thinner than at Epcot but works – esp. as I layered it with the pudding. It’s best not to refrigerate before adding whipped cream but if you do, loosen the rice with a fork before adding cream.
Rice Krispy Sushi
from California Grill, Contemporary Resort
Yield: 32 rolls
8 fruit roll-ups
¼ cup butter
10 oz miniature marshmallows
6 cups Rice Krispies
16 worm-shaped chewy candies or 24 fish-shaped chewy candies
Unroll fruit & place plastic down on cutting board. Melt butter; add marshmallows, stirring until melted. Remove from heat; stir in cereal until blended.
Spread ½ cup cereal mixture quickly over each fruit roll, leaving a 1” border on 1 long side. Put 2 worms or 3 fish lengthwise down center. Begin rolling on side without border. Press to seal. Cut into 4 slices. Repeat with remaining ingredients.
Serve with chopsticks, if desired.
SUSHI BARS: Press cereal mixture into a buttered 13x9 inch pan. Let stand 15 minutes, and cut into 2 1/2 x 1 inch rectangles. Top each bar with a fish shaped candy.
CONFETTI SUSHI BARS: Substitute fruity sweetened corn puffs cereal for crisp rice cereal. Press into a buttered 13 x 9 inch pan. Let stand 15 min. before cutting into 1 1/2 inch squares.
Root Beer Spiced Apples
Blue Bayou, Downtown Disney
2 lbs. Granny Smith Apples (About 4 large)
6 oz. Brown Sugar
2 Tbsp. Cinnamon
1.5 tsp. Cornstarch
2.5 Cups Root Beer Soda
1 tsp. Nutmeg
1/8 tsp. Ground Cloves
1.5 tsp. Water (Cold)
1. Core, peel and cut apples into wedges.
2. Combine root beer, nutmeg, cinnamon and cloves into a saucepan. Bring to a boil and stir frequently.
3. In a separate bowl, mix cornstarch and a little water to make a thin paste.
4. When the mix starts boiling, add the cornstarch mix and stir well.
5. Add the apples and bring to a boil. Reduce heat and let it simmer for 10 minutes. Stir frequently.
Rosemary Apple Panna Cotta
Disney Hollywood Hotel , Hong Kong Disneyland
(Yield 10 serving)
Champagne Jelly
70g/2.5 oz. Green Apple, cut in small dice
70g/2.5 oz Red Apple, cut in small dice
250 ml /1 cup Champagne
100 g/3.5 oz Gelatin
100 g/3.5 oz sugar
Mango Mousse
80 g/scant 3 oz. mango puree
50 g (3 TBSP + 1 tsp.) cream, - whipped to 80%
20 g/.7 oz Gelatin
30 g/1 oz *White Couverture or Confectioners' Chocolate
Panna Cotta
800 g/ 3 1/3 cup heavy cream
80 g/scant 3 oz fresh rosemary
100 g/3.5 oz. sugar
20 g/.7 oz Gelatin
50 g/ 1 3/4 oz. walnuts, caramelized (use your fav recipe)
Chocolate Truffles
500 g/ 1lb Dark Couverture or Confectioners' Chocolate
500 g/1lb White Couverture or Confectioners' Chocolate
200g/ 7 fl oz. Cream, whisked to 70%
20g/2.5 TBSP Icing Sugar, garnish
10g mint leaves, garnish
Champagne Jelly: Boil the champagne until reduced by 50%. Add sugar and gelatin – if using granulated gelatin, it needs to be rehydrated in a cool liquid before being dissolved in the hot liquid. If using sheet gelatin, immerse sheets in cold water for a few minutes (don't use liquid from the recipe for sheet gelatin), then pick up the soft mass and squeeze excess liquid from it and drop into hot liquid. Let the jelly cool down before putting in the apple dices. Put the apple champagne mixture in the bottom of 10 martini glasses, put into refrigerator and let it firm.
Mango Mousse: 2. Mix the Mango puree, softened gelatin and melted white chocolate with the whisked cream. Spread a layer of Mango White Chocolate Mousse on the Champagne Jelly; put into the refrigerator.
Panna Cotta: If using granulated gelatin, sprinkle gelatin over 2 - 3 Tbsp. water and let stand about 1 minute to soften. Soak the leaf gelatine in cold water. In a saucepan set heavy cream and rosemary set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan. Simmer the cream with rosemary, adding the sugar after 5 minutes and removing the rosemary after 10 minutes. Add softened gelatin and stir to dissolve. Remove from heat. Let it cool down and stir in diced apple (?) and caramelized walnuts. Spread the Panna Cotta on the Mango Mousse and put into the refrigerator again.
Make a ganache by breaking chocolate into small pieces and put in a 2 separate bowls – keeping the white and dark chocolate apart. Bring cream slowly to a light boil. Pour boiling cream over chocolate (half in each bowl) and keep stirring until all the chocolate has melted and the batter is homogenous. You want the ganache to be just thick enough to easily form the truffle balls; You can thicken it by whisking it (the oxygen causes it to thicken) or by putting it in the refrigerator. Using two spoons (or a baking sac) form even and round balls. Place them on parchment or wax paper.
Evenly scatter the chocolate truffle on top of the Panna Cotta making a nice pattern of dark and light. Garnish with icing sugar and mint leaves.
Presentation: Evenly scatter the chocolate truffle on top of the Panna Cotta. Garnish with icing sugar and mint leaves.
* Couverture or confectioners' chocolate is a special kind of chocolate that has more cocoa
butter than regular chocolate, anywhere from 33% to 38% for a really good brand. Normally you need to temper this kind of chocolate to work with it but for the mousse you can melt in the microwave.
Microwave method: Place chopped pieces of chocolate into a microwave proof bowl and heat it in the microwave for 30 seconds. Remove the bowl, stir what you can then return it to the microwave for another 30 seconds. Continue this until the chocolate is just about melted. You might be tempted to increase the time intervals, but remember that warmed
chocolate will keep its shape, even if it is melted, unless it is stirred. Don't judge time on looks alone. When the chocolate is almost completely melted, remove it from the microwave and stir, letting the warmth of the bowl and surrounding chocolate complete the melting.
Rosewater Créme Caramel with Primrose Sauce and Black Pepper Tuiles
from Charlie Trotter’s recipe book “Desserts”
Serves 8
Rosewater adds a majestic element to this simple crème caramel, and peppered tuile cookies add an elegantly cutting heat. Rose and black pepper seem meant for each other when sampled in a dessert like this. Each flavor complements the other while still shining on its own. Serve a warm fruit dessert after this and you 'll be set.
1 cup heavy cream
1/2 cup milk
1 cup sugar
1 tablespoon orange zest
2 eggs
1 egg yolk
1 tablespoon rosewater
1/4 cup water
Primrose Sauce (below)
Black Pepper Tuiles (below)
To make the custard:
Bring the cream, milk, 1/4 cup of the sugar, and the orange zest to a boil. Remove from the heat, cover, and steep for 30 minutes. Return the mixture to a boil. Whisk the eggs and egg yolk and slowly whisk in the hot cream mixture to temper the eggs. Mix thoroughly and strain through a fine-mesh sieve. Add the rosewater and mix well.
To make the caramel:
Combine the remaining 3/4 cup sugar with the water in a small, heavy-bottomed sauté pan and cook over medium-high heat for 10 minutes, or until the mixture is deep golden brown and caramelized. Lightly oil eight 2 to 3 ounce rectangular molds. Pour 1 tablespoon of the caramelized sugar into the bottom of each mold, swirling to cover the entire bottom. Reserve any excess caramel. Ladle about 1/4 cup of the custard mixture into each mold and bake in a water bath at 325 degrees for 45 to 55 minutes, or until the custard is set. Refrigerate for at least 1 hour.
Assembly:
Remove the custard from the molds by gently loosening the sides with a knife. Lightly oil a spatula and, holding it over a bowl, invert each custard onto the spatula, catching any caramel in the bowl. Place a custard in the center of each plate. Drizzle the extra caramel and the Primrose Sauce around the plate. Insert pieces of the Black Pepper Tuiles into the center of each custard.
Primrose Sauce
Yield: 1/2 cup
1/2 cup Simple Syrup
Petals of 3 primroses
1 blueberry or blackberry
Combine all of the ingredients a blender and purée for 1 minute, or smooth. Strain through a fine-mesh sieve.
Black Pepper Tuiles
Yield: 1/2 cup batter
1-1/2 tablespoons unsalted butter
Pulp of 1/4 vanilla bean
3 tablespoons flour
1 egg white
3/4 teaspoon black pepper
Melt the butter with the vanilla pulp and let cool slightly. Whisk the remaining ingredients into the butter mixture and pour into a squeeze bottle. Squeeze the batter out onto a Silpat-lined or nonstick sheet pan in the desired shape and bake at 350 degrees for 3 to 5 minutes, or until light brown. Let cool and store air tight container at room temperature until needed.
Rote Grütze
Biergarten Restaurant, Epcot
1/2 pound sour cherries, pitted (can use canned)
1/2 pound red currents
1/2 pound raspberries
1/2 pound strawberries, sliced
1/2 pound granulated sugar
8 ounces water
1/4 ounce gelatine powder
1 ounce corn starch
Clean and prepare all fruit, removing stems. In a large saucepan simmer red currents and sugar and half the water until slightly thickened. Then dissolve the gelatine in 2 ounces of the water. Place on the stove and heat until the gelatine dissolves. Then add the cornstarch to the remaining water and dissolve to make a smooth liquid. Slowly pour the dissolved gelatin, the cornstarch and ½ of the remaining fruit into the red current mixture stirring constantly. Reduce heat and simmer for about one minute. Portion into glasses and chill for at least one hour. The consistency should not be as firm as jello or as runny as custard, but just that perfect point between. Serve with Vanilla Sauce or cream.
Royal Raspberry Cheesecake
Cinderella's Royal Table, Magic Kingdom
Crust
1 1/4 cups fine graham-cracker crumbs (about 9 whole crackers)
3 Tbsp sugar
1/2 stick (1/4 cup) butter, melted
Filling
1 bag (12 oz) frozen unsweetened raspberries, thawed
3 bricks (8 oz each) reduced-fat cream cheese (Neufchatel), softened
3/4 cup sugar
1/3 cup cornstarch
3 large eggs plus yolk from I large egg, at room temperature
1 cup (6 oz) white chocolate chips, melted as directed on package
2 Tbsp fresh lemon juice
2 tsp vanilla extract
12 drops red food color
Garnish: fresh raspberries and mint leaves
1. Heat oven to 350'F. Lightly grease a 9-in. springform pan.
2. Crust: Mix crumbs and sugar in a bowl. Stir in butter with a fork until moistened. Pat over bottom of pan.
3. Filling: Stir and press raspberries with back of a wooden spoon through a strainer set over a bowl
(you should have 1 1/2 cups puree) Discard seeds and pulp.
4. Beat cram cheese, sugar and cornstarch in a large bowl with mixer on medium speed until smooth. Beat in eggs and yolk until blended, scraping down sides of bowl twice. Beat in melted chips, then 2/3 cup of the raspberry puree (refrigerate rest to serve with cake), the lemon juice, vanilla and food color. Pour over crust.
5. Bake 15 minutes. Reduce oven temperature to 250F and bake one hour longer or until cake is almost set at center. Cool completely in pan on a wire rack, then refrigerate at least two hours or until cold.
6. To serve. Release pan sides. Remove cake from pan with a wide spatula; slide onto serving plate. Garnish with raspberries and mint. Serve with raspberry puree.
Safari Crunch
from the Disney Bakery cookbook
1 c butter
½ c brown sugar
2 Tbl maple syrup
2¾ c old-fashioned oats
¼ tsp salt
½ c crispy rice cereal
¼ c chopped walnuts
¼ c raisins
¼ c banana chips (optional)
Preheat the over to 350. Grease 2 13" x 9" baking pans (or 4 pie tins).
Melt the butter, sugar and maple syrup in a large saucepan. Stir in the oats, salt, crispy rice, walnuts, raisins, and optional banana chips so mixture is coated evenly.
Pour into baking pan and even with a rubber spatula. Bake for 13-15 minutes, or until the oats are golden brown. Allow to cool.
Cut into shapes with assorted cookie cutters or break crunch into small pieces and store in an airtight container.
Samuel Adams Chocolate Cream Stout Cake
Epcot Food and Wine Festival 2005, Hops and Barley Market
4 Tbsp butter
½ cup brown sugar
1 egg
1 egg yolk
1 cup all-purpose flour
¼ tsp baking soda
1 tsp baking powder
½ cup Samuel Adams Cream Stout
4 Tbsp cocoa powder
Whipped cream, Optional
Chocolate sauce, Optional
1. Butter an 8-inch cake pan with 2 Tbsp. of the butter, and preheat the oven to 350 degrees F.
2. Cream the remaining butter and sugar together until light and fluffy. Gradually beat in the egg and the egg yolk.
3. Sift the flour, baking soda and baking powder into a separate bowl.
4. Stir the Samuel Adams Cream Stout into the cocoa.
5. Alternately fold the flour and beer into the butter and sugar mixture.
6. Spoon the batter into the prepared pan and bake for approximately 30-35 minutes, or until firm to the touch.
7. Allow to cool in the pan for 5 minutes before turning the cake onto a wire rack.
8. Leave the cake to completely cool before slicing. If you like, serve with whipped cream and chocolate sauce.
Sangria Flan
Epcot Food and Wine Festival '03, Spain
Yield: 6 Servings
Flan Ingredients
2 1/2 cups heavy whipping cream
1/4 cup granulated sugar
5 egg yolks
Topping Ingredients
1/2 cup red wine
1/2 cup orange juice
1 tablespoon lemon juice
12 ounces apricot jam
1. Flan: Heat the cream and sugar over a double boiler unti 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 1 1/2 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.
Snickers Bar Chunks Cheesecake
Wonderland Café, Disney Quest
Yield: One 9-1/2 inch cheesecake
Crust:
1-1/2 cup chocolate wafer crumbs
1/4 cup butter, melted
Filling:
1-1/2 lbs. cream cheese, softened
1 cup sugar
4 eggs
1 Tbsp vanilla
1 cup heavy cream
1-1/2 cups small pieces of snack-sized SNICKERS® Bars
Topping:
4-1/2 cups small pieces of snack-sized SNICKERS® Bars
Fudge Sauce:
2 oz. unsweetened chocolate
3/4 cup sugar
1/3 cup boiling water
2 Tbsp butter
3 Tbsp light corn syrup
Garnish:
Whipped Cream
Directions:
1. To make crust, combine wafer crumbs and butter.
2. Press into the bottom and up the sides of a 9-1/2 inch springform pan. Set aside.
3. Preheat oven to 325 degrees F.
4. To make filling, with an electric mixer set on medium speed, combine cream cheese and sugar, beating until smooth.
5. Add eggs, one at a time.
6. Add vanilla and heavy cream. Beat at medium speed for 5 minutes.
7. Fold in SNICKERS® Bar pieces.
8. Pour filling into crust and bake for 1 hour and 20 minutes, or until cheesecake is almost set in center.
9. Remove from oven and let cool on a wire rack for 1 to 2 hours.
10. Top cooled cheesecake with SNICKERS® Bar pieces and chill for 4 to 6 hours.
11. To make fudge sauce, combine chocolate and butter in a heavy saucepan and cook over low heat, stirring gently, until mixture has melted.
12. Stir in boiling water, sugar, and light corn syrup, mixing until smooth.
13. Increase heat to medium and stir until mixture starts to boil.
14. Reduce heat and let simmer for 5 minutes without stirring.
15. Remove from heat and let cool for 15 to 20 minutes. Drizzle over chilled cheesecake just before serving.
16. Garnish with whipped cream..
Snickerdoodles
Disneyland Bakery
5 dozen
3 ½ cups flour
½ teaspoon baking powder
½ teaspoon Cream of Tartar
1 cup butter ( 2 sticks)
2 cups granulated sugar
2 eggs
¼ cup milk
1 teaspoon vanilla
Topping
3 tablespoons sugar
1 teaspoon cinnamon
Preheat oven to 375°.
In a bowl, sift together the flour, baking soda and cream of tartar. Set aside. In a separate bowl, cream the butter and sugar until fluffy. Add the eggs, milk and vanilla. Mix well. Stir in the dry ingredients.
Form the dough into 1 inch balls. Place on a greased baking sheet and flatten.
For the topping: combine the sugar and cinnamon and sprinkle the top of the cookie before baking. Bake 8 minutes or until cooked through.
Star-Spangled Trifle For the Fourth of July Holiday
From the kitchens of the Walt Disney World Swan and Dolphin Hotel 2001
Yellow Cake
1½ Cup All-Purpose Flour
½ Tbsp. Salt
2 Tbsp. Baking Powder
½ Cup Butter
1 Cup Sugar
2 Eggs
1 Tbsp. Vanilla
¾ Cup Milk
1. Preheat oven to 350 degrees. Lightly grease and flour 1-10 inch cake pan.
2. Sift together Flour, Salt and Baking Powder .
3. Cream the butter and sugar in mixing bowl with paddle. Add the eggs and vanilla. Beat until light and fluffy. Add the sifted dry ingredients to the creamed mixture. alternatively with milk. Stir until incorporated. Pour batter into cake pans.
4. Bake at 350 degrees in oven for about 50-55 min or until cake springs back when lightly touched.
5. After cake has cooled, cut cake in from the sides into 3 equal pieces (round circles).
Whipped Cream
2 Quarts Heavy Cream
8 Tbsp. Sugar
1. Whip sugar and cream until light and fluffy (soft peaks)
Fresh Fruit Needed
2 to 6 pints Strawberries (amount depends on size of bowls or glasses)
2 to 4 pints Blueberries (amount depends on size of bowls or glasses)
Trifle Assembly
Prepare in a trifle bowl or individual glasses. Slice the green top off the strawberries. Cut some of the strawberries in half and place them inside the bowl or glass, with the cut edge facing the outside of the dish or glass. Use some of the strawberries to fill the bottom of the dish or bowl. Layer the dish or bowl with the remaining ingrediants in the following order: whipped cream; a layer of cake; blueberries. Continue to alternate in this order until the bowl or dish is filled. Garnish with the remainder of the fruit and whipped cream.
Sticky Toffee Pudding
Rose & Crown, United Kingdom, Epcot
12 oz. dates, chopped and blanched
8 oz. hot water
2 tsp. vanilla bean
2 tsp. baking soda
1 lbs. all-purpose flour
2 tsp. baking powder
4 oz. unsalted butter
12 oz. sugar
2 whole eggs
1/4 tsp. salt
Chop dates and add to hot water. Stir in vanilla and baking soda. Cream butter and sugar, then add eggs one at a time. On low speed add half flour and baking powder and all of the liquid; mix until combined. Fold in rest of flour to mixture.
Fill greased molds halfway and bake 15 minutes at 325 degrees F.
Butter Rum Toffee Sauce
1 oz. butter
4 oz. heavy cream
3 oz. dark brown sugar
1/2 oz. dark rum
Combine butter, sugar, and cream; bring to a boil. Remove from heat and add rum. Stir until all is incorporated. Serve hot.
Custard Sauce
8 egg yolks
3 oz. castor sugar
1 vanilla bean
½ pint milk
½ pint heavy cream
Beat the egg yolks and sugar together in a bowl until well blended. Scrape the insides of the vanilla pod, if using, into the milk and cream, add the pod too, and bring to the boil. Sit the bowl over a pan of hot water and whisk the cream into the egg yolks and sugar. As the egg yolks cook, the custard will thicken. Keep stirring until it starts to coat the back of a spoon, then remove the bowl from the heat and the pod from the custard.
Serve warm or cold. Stir the sauce occasionally until cool, to prevent a skin forming, or cover with greaseproof paper while it cools.
Stilton Cheesecake
Victoria and Albert's, Disney's Grand Floridian Resort (also in Delicious Disney)
Makes 2 large cheesecakes or 24 2-ounce cheesecakes
Shortbread Crust
2 1/2 cups all-purpose flour
1/2 cup sugar
1 cup (2 sticks) butter, softened, cut into small pieces
Preheat oven to 350°F. Blend together the flour and sugar. Add the butter and blend until mixture resembles coarse meal (it will not form a dough).
Transferred to a buttered 9 1/2-inch spring-form pan and spread evenly into the bottom. Bake for 9 to 12 minutes on the middle rack of oven until pale golden. Cool in pan on a wire rack.
Filling
3/4 cup Stilton cheese, rind discarded and cheese crumbled
2 1/2 cups cream cheese, softened
3/4 cup sugar
3 large eggs
1/4 cup all-purpose flour
3/4 cup plus 1/2 tablespoon sour cream
2 teaspoons vanilla extract
Beat together the crumbled Stilton, cream cheese, and sugar in a large bowl with mixer on low speed.
Beat in eggs one at a time, beating well after each addition. Add flour. Beat in sour cream and vanilla until just blended.
Pour filling over cooled crust in spring-form pan. Bake cheesecake for 30 to 35 minutes in a water bath in the middle of oven until puffed and pale gold around the edge.
Transfer cake to a wire rack and run a knife around edge of town to loosen. Cool completely, about 2 hours.
Chill covered, until cold, at least four hours, before serving. Serve with a Sweet Royal Tokajii Wine from Hungary to complement the rich flavors of this savory creation.
Strawberries with Champagne Sabayon Sauce
Stromboli's Ristorante, Disneyland( Chef Cassidy)
3 pints fresh strawberries, sliced
1 cup sugar
10 egg yolks
1 cup champagne
Rinse berries. Then drain and hull. Place 6 equal portions in small serving dishes. In the top of a double boiler, whisk together sugar and egg yolks. Stir in champagne. Place over simmering water, whisking constantly, until mixture becomes thick and foamy. Pour sauce over berries
Strawberry Loaf
Farmer's Market at The Land in Epcot Center. A strawberry and whipped cream stuffed cake.
6 servings
2 tablespoons sugar
1/4 cup water
1 1/2 teaspoons cherry brandy
two tablespoons apricot jam or preserves
1/4 teaspoon strawberry extract
1/8 teaspoon red food coloring
10 3/4 ounces pound cake
1 pint strawberries
1 1/2 cups heavy cream, divided
2 tablespoons confectioners' sugar
1 tablespoon chopped pistachio nuts
Combine sugar and water and bring to boil. Add brandy and set aside.
Heat apricots until melted [if preserves force through a sieve.] Add extract and coloring. Set aside.
Cut cake into 3 even horizonal slices. Wash dry and cap strawberries. Save 6 very nice ones and slice remaining. Whip 1/2 cup of the cream and fold strawberries inches.
Place bottom slice of cake on serving plate. Brush with cherry brandy syrup. Spread half of strawberry/whip cream mix on cake then top with next slice. Repeat. Top with last slice. Brush with remainder of syrup.
Beat the last of the cream with confectioner's sugar until stiff. Frost cake with this. You may use a pastry bag for this also. Pipe shell boarder around top and bottom edge.
Cut saved strawberries in half. Arrange 3 rows on cake top. Brush apricot glaze on strawberries. Sprinkle nuts around edge. Chill cake.
Refrigerate any leftovers. Cook time is make and chill time. It can vary but don't let it set too long.
Strawberry-Margarita Mousse
from the Mexico Pavilion, Epcot
Makes 8 servings; Prep-30 Min.; Refrigerate- 6 hrs. or overnight
3 1/2 tsp. unflavored gelatin
3/4 cup boiling water
1lb (4cups) strawberries-hulled & quartered
1/2 cup sugar; juice of two limes
1/3 cup Tequila
2 cont. (8 oz.) of thawed whipped topping (such as Cool Whip)
1 Tbs. large sugar or clear décor. crystals; strawberries for garnish (optional)
Use a Medium size 5 1/2 cup capacity soufflé dish. Prepare dish: Cut a piece of 25" long non-stick aluminum foil. Fold foil in half lengthwise with the non-stick side out. Wrap around dish with folded edge up. Press two ends together; fold ends 2x to make foil fit tight around dish. The 'collar' will rise about 3" above dish top.
Put gelatin in heatproof bowl, add boiling water and stir until dissolved, 2-3 min. .Cool 10 min.
Put berries, sugar, juice and Tequila into food processor and puree. Pour into lg. bowl.
Stir dissolved gelatin into puree until well combined. Using wire whisk, gently fold in whipped topping until no white streaks remain (about 2 min.). Pour into prepared soufflé dish, smoothing top. Refrigerate until set, 6 hrs. or overnight.
To serve, carefully remove foil collar. Gently press sugar onto exposed sides of mousse (Mickey Mousse!) and garnish with strawberries, if desired
Strawberry Shortcake Trifle
Chef Mickey's, Contemporary Resort
4 pints Fresh Strawberries
3 ounces Sugar
2 ounces Grand Mariner
1 Yellow Cake (9" Round) (Recipe below)
1 quart Heavy Cream
1 ounce Powdered Sugar
1 teaspoon Vanilla
Slice strawberries and gently mix in a bowl with sugar and Grand Marnier. Let sit for 20 minutes. Add the heavy cream, powdered sugar and vanilla to a mixer. Whip until you have soft peaks. Dice the yellow cake into 3/4 inch cubes and place in the bottom of a trifle or glass bowl. Add strawberry mixture over the top of the cubed cake. Top with whipped cream. Decorate with white chocolate shavings and fresh whole strawberries.
Yellow Cake
2 cup Cake Flour (not self-rising)
2-1/4 teaspoon Baking Powder
1/2 teaspoon Salt
1/2 cup Unsalted butter, softened
1 cup Sugar
3 ea large Eggs
2 teaspoon Vanilla
3/4 cup Whole Milk
Preheat ove to 350º F. Butter and flour pan. Sift together flour, baking powder and salt into a bowl. Beat butter and sugar with an electric mixer at medium-high speed until the mixture is light 3 to 5 minutes. Add in eggs, one at a time, then add vanilla, and beat about 5 minutes until mixture is smooth. Add 1/3 of the flour slowly, the 1/2 of the milk. Repeat and end with flour. Mix just enough to make batter smooth and spread evenly in pan.
Bake cake in middle of oven until it begins to pull away from sides of pan and a tester comes out clean, 20 to 25 minutes. Cool 5 minutes in pan, then invert onto a rack and cool completely.
Makes 1 (13- by 9-inch) cake or 2 (8- or 9-inch) round cakes.
Sugar Cookies
Blue Ribbon Bakery, DL
3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract
Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks
Sugar-Free Chocolate Mousse
served at Restaurant Akershus, Norway Pavilion, Epcot Center
Yield: 8 servings
1 pound sugar-free dark chocolate
1 quart heavy cream
7 each egg yolks
½ ounce Equal
Whip cream to soft peaks. At same time, melt chocolate in separate bowl. In another mixing bowl, add equal and egg yolks. Beat until double in volume. Add whipped cream to egg mixture by folding them together. Then gently fold chocolate into other mixture. Place into refrigerator over night. Use extra shaved sugar free chocolate to garnish.
Sugarplums
DeDe Wilson "A Field Guide to Christmas Cookies" Cooking Demo, Epcot Food & Wine Festival 2003
1/4 C. finely chopped dates
1/4 C. finely chopped dried figs
1/4 C. finely chopped pitted dried plums (prunes)
1/4 C. finely chopped dried cherries
1/4 C. finely chopped golden raisins
1/2 C. finely chopped pecans
1/4 C. unsweetened grated coconut (avail. in health food stores)
2 T. light or dark rum, orange liqueur or orange juice
Granulated sugar
Toppings (optional)
Confectioners' sugar
Finely chopped almonds, hazelnuts, pecans, pistachios or walnuts
Finely grated bittersweet chocolate
Unsweetened cocoa powder
Unsweetened grated coconut
Place all the dried fruit, pecans, coconut and liquid of choice in a medium
bowl. Mix together by hand until thoroughly combined; it should hold together when compressed. If it is dry, add a little more liquid.
Roll mixture into 1-inch balls between your palms, compressing mixture so
that it sticks together. Place granulated sugar in a small bowl and roll
sugarplums in it to coat completely; place in small fluted paper cups, if desired.
Sweet Pizza with Vanilla Olive Oil
Palo, Disney Cruise Line (from Cooking with Mickey 2004)
Yield: 8 servings
Pizza Dough
3 cups Plain Flour
½ Tbsp Yeast
1 Tbsp Salt
½ cup Olive oil
1 cup water
1 1/4 cups Sugar
4 Mangoes (peeled and thinly sliced)
1 Vanilla bean, split
1/3 cup olive oil
1 cup Mascarpone cheese
2 cups Raspberries (or 1 cup raspberry sauce from a gourmet store or high quality jam mixed with water)
1 cup Blueberries
¾ cup Almonds, toasted
¼ cup shredded fresh mint leaves
1. For Piza Dough: Sieve the flour, place in a mixing bowl, add the dried yeast and salt, make a well in the center and gradually mix in the oil and ¼ cup of water, mix until a smooth dough has been formed. Let rest for 3 hrs.
2. Preheat oven to 425F. Boil water and 1 cup sugar together in a medium saucepan for about 5 minutes to make syrup. When syrup is ready, dip the mangoes in for five seconds to blanch, and remove, using a slotted spoon.
3. Extract the seeds from the vanilla bean and add to the syrup. Allow to cool slightly. Once cool, mix in the olive oil.
4. Add 2 cup of raspberries to small pot, add ¼ cup of sugar and 1 cup of water, boil together for 2 minutes, liquidize the mix and then strain in a fine strainer. Set aside to cool.
5. When the dough has been rested cut into 8 even-sized pieces, roll into a ball and allow to rise in a warm place until the mix has doubled in size. For one pizza - on a lightly floured surface, roll the dough into an even-sized round pizza shape, about 14 inches in diameter. Mark the dough all over with a fork and place onto an oven tray or pizza ring.
6. Using a pastry brush, coat dough with a thin layer of syrup. Bake in a preheated oven for about 10 minutes, until dough is cooked but not very brown. Cool slightly before proceeding. Spread the mascarpone cheese evenly over the pizza dough. Spread the raspberry sauce over the mascarpone cheese. Arrange slices of mango on top of the pizza in a spiral. Coat the blueberries with the syrup and sprinkle over the pizza.
Reduce oven heat to 350°F and bake for about 5 minutes, until mixture is set and dough is slightly more browned.
Remove pizza from the oven and sprinkle the toasted almonds on top of the pizza.
Garnish with a shredded mint. Drizzle with the olive oil syrup and cut into 8 wedges for serving.
Sweet Potato Bread Pudding
from Boma, Animal Kingdom Lodge
Yield: 12 servings
1 quart Milk
2 cups + 6 tablespoons Sugar
1 quart Heavy cream
14 each Fresh eggs
2 teaspoons Cinnamon
8 tablespoons Butter
3 medium (1 pound) Sweet potatoes
2 pounds Croissants, brioche, or challah, sliced
Peel and boil the sweet potatoes until soft. Cut into chunks. 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. Add sweet potatoes 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.
Tanzanian Chocolate Purses
Jiko – The Cooking Place, Disney’s Animal Kingdom Lodge
Yield: 20 servings
2 ½ cups Heavy Cream
3 cups Dark Chocolate (cut in small pieces)
½ cup Butter
½ teaspoon Cardamom (toasted lightly)
½ cup Dates
As Needed, Egg Roll Skins for wrapping candies
Butter for brushing on egg roll skins
Powdered Sugar
1. Bring heavy cream to a boil.
2. Pour heavy cream over chocolate and mix until smooth.
3. Add butter, cardamom, and dates. Continue mixing until all butter is worked into chocolate.
4. Let chocolate mixture cool for about 1 hour at room temperature, mixing once every 10 minutes.
5. Refrigerate until solid.
6. Use a very small scoop and scoop candies onto a sheet pan.
7. Cut egg roll skin into even square pieces and brush with butter.
8. Place scooped candy in center of egg roll skin and bring together all points to make a beggar’s purse. Twist to seal.
9. Fry in 350o vegetable oil for about 3 minutes.
10. Dust with powdered sugar and serve.
Tarte Chaude Au Chocolat
Disneyland Paris
8 oz Bitter sweet chocolate
1/4 c Sugar
1/2 c Heavy cream
2 Whole eggs
1 tsp Rum
1 tsp Extract of coffee (made by preparing a very strong espresso)
1/8 tsp Vanilla
6 Non-stick tart molds, buttered and floured
6 Pie crust -- shaped into shapes comparable in size to the tart molds, baked to a golden brown, cooled and set aside
Melt the chocolate in a double boiler (chocolate should be 125 degrees). In a mixing bowl, combine the eggs with the sugar, rum, extract of coffee and vanilla. Turn the melted chocolate in to the mixture and stir. Add the heavy cream and mix with a fork until smooth. Divide the mixture into molds and bake at 250 degrees for 20-25 minutes. Let cool for 20 minutes. Turn out molds and serve each atop a disc of pie crust. A tea biscuit can be used for tart crust, such as a Rich Tea Biscuit by Peek feans or Marias by Mother's cookies. If desired, serve with Crème anglaise and a small scoop of vanilla or *Marsala Ice Cream.
Marsala Ice Cream
1 qt vanilla ice cream, softened
1/2 c marsala wine (or to taste)
Mix the wine into the softened ice cream (or add towards the end of the mixing procedure of your own ice cream recipe). Re-freeze.
Tie-Dyed Cheesecake
Pop Century Resort
Swirled in yellow, green, pink and purple, this one is a masterpiece of deliciousness.
Red Velvet Cake (Bottom Crust)
1/4 cup butter, softened
3/4 cups sugar
1 egg
1 tablespoons cocoa
1 ounce red food coloring
1/2 teaspoon vanilla
1/2 teaspoon salt
1/2 cup buttermilk and1 cups flour
1/2 tablespoon vinegar
|1/2 teaspoon baking soda
Preheat oven to 350 deg F. Grease the bottom and sides of a 9" springform pan.
Cream together butter, sugar and eggs. Make a paste of cocoa and food coloring. Add the paste to the creamed mixture. Mix salt and vanilla in buttermilk and add alternately with the flour. Mix soda and vinegar separately, add last, folding in. Do not beat after adding soda mixture. Pour batter into prepared pan. Bake at 350 for 30 minutes or until tester comes out clean. Cool cake in pan.
Lower oven temperature to 325 deg F.
Cheesecake Filling
1 1/2 lb. Cream Cheese
1 1/3 C. Sugar
5 Large Eggs
16 oz. Sour Cream
1/4 C. Flour
2 tsp. Vanilla
2 tsp. Lemon Juice
* All above ingredients should be at room temperature before you begin.
Preparation:
Start by beating the cream cheese until light and fluffy. Keep the mixer on a low setting throughout the beating and mixing process. Add the sugar a little at a time and continue beating until creamy. Add one egg at a time and beat after each egg. When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well. Add the sour cream last and beat well.
Divide the batter into 6 bowls and color each one: purple; red; yellow; light blue; green; orange
Drop large spoonfuls of the colored batters randomly atop the red velvet cake in the springform pan. Swirl each layer slightly. Place on the top rack in the middle of a 325 degree preheated oven for one hour and 15 minutes. When time is up, prop open oven door and leave in oven for one hour. After one hour, remove from oven. Let cool enough before the cheesecake is put into the refrigerator for 24 hours.
Tiramisu
Palio, Walt Disney World Swan
Ingredients For The Tiramisu Mix:
1 lb. Mascarpone cheese
6 Oz. Yolk (must be pasteurized)
5 Oz. Sugar
½ lb. Whipped cream
Ingredients For The Ladyfinger:
4 Egg Whites
4 Egg Yolks
5 Oz. Sugar
2 Oz. All Purpose Flour
Method for the Tiramisu Mix:
Mix the egg yolks and sugar together. Add the mascarpone cheese, and fold the whipped cream into the mix.
Method for the Ladyfinger:
Whip the egg whites with the sugar until you get a meringue. Then add the yolk by hand. With a spatula, fold in the flour. With the help of a piping bag, pipe some little finger cookies onto lightly sprayed parchment paper 3" long and 1" wide. Bake in the oven at 350° for 15 minutes until it becomes a nice blond color.
Presentation:
In a bowl put down a layer of ladyfingers, soak them with some strong coffee and then put a layer of tiramisu mix 2" high. Repeat this step until bowl is filled. Before serving you must dust the top of the tiramisu with cocoa powder. Keep refrigerated 2 hours before you serve it.
Tiramisu
Victoria and Albert's, Citricos, and Narcoosee's, Grand Floridian Resort (From Cooking with Mickey and the Disney Chefs 2004)
Yield: 12 to 16 servings
1/2 cup water
1/2 cup plus 1/3 cup granulated sugar
1/4 cup espresso coffee
1/4 cup dark rum
3 cups mascarpone cheese
3 large egg yolks
2 teaspoons pure vanilla extract
2 cups heavy cream
12 Italian ladyfingers
1 tablespoon cocoa powder, for serving
Heat 1/2 cup water with one1/2 cup sugar in a 2-quart saucepan, stirring over medium heat, until the sugar is dissolved. Transfer the mixture to a bowl and let cool. Stir in the espresso and a dark rum.
In a bowl with an electric mixer, beat the mascarpone, egg yolks, 1/3 cup sugar, and vanilla until very light and smooth. Add the heavy cream and beat for2 to 3 minutes, or until thickened.
Soak 5 ladyfingers in the coffee syrup and arrange them in the bottom of the 10" round, 4" deep bowl. Add a 2 inch layer of the mascarpone filling. Soak the remaining 7 ladyfingers in the coffee syrup and place on top of the mascarpone filling. Spoon in the remaining mascarpone filling and smooth the top.
Chill, covered for at least 4 hours before serving. Just before serving, sprinkle the tiramisu with cocoa powder.
Toasted Oatmeal and Whiskey Flan
Epcot Food and Wine Festival, Ireland
Serves 6.
Whiskey Flan
2 ½ cups heavy whipping cream
2-ounces granulated sugar
5 egg yolks
1 teaspoon Irish Whiskey
Toasted Oatmeal Streusel
3 tablespoons butter
¼ cup all purpose flour
½ tablespoon cinnamon
1 ½ tablespoons brown sugar
1 ½ tablespoons granulated sugar
¼ cup oatmeal
½ walnut pieces
Heat the cream and sugar over a double boiler until the sugar dissolves and reaches a temperature of 100ºF degrees, stirring constantly.
Place the egg yolks into a medium sized mixing bowl.
Slowly mix in the cream mixture and whiskey in 1/3 increments until the mixture is completely blended.
In a flat bottom baking dish, place 6 custard cups and fill the baking dish with water until the level reaches half way up the custard cups.
Evenly portion the flan mixture between the six custard cups.
Place in 350ºF degree oven for 1 ½ hours. Cool overnight.
Prepare streusel topping by melting the butter in a saucepan.
Place all the dry ingredients in a mixing bowl.
Add melted butter to dry ingredients and mix until the streusel becomes crumbly.
Spread mixture onto a cookie sheet and bake at 350ºF degrees for 20 minutes or until golden brown.
Top cooled flan with streusel before serving.
Triple Chocolate Moose Stampede
from Whispering Canyon Cafe, Wilderness Lodge
Yield: 12 servings
1 chocolate cake recipe or boxed cake product
Kahlúa simple sugar syrup:
2 cups sugar
2 cups water
2 cups Kahlúa
Chocolate mousse:
11/2 cups semisweet chocolate, finely chopped
2 cups heavy whipping cream
2 teaspoons vanilla extract
1/2 cup powdered sugar
Bittersweet chocolate ganache:
21/2 cups bittersweet chocolate
2 cups heavy whipping cream
2 tablespoons brandy
1 tablespoon vanilla extract
Garnishes:
Whipped cream, chocolate syrup and maraschino cherry
1. Prepare your favourite chocolate cake according to directions. Cut off the skin from the top of the cake and slice off the top to level at the same time if necessary. You will need to make three cuts using a slicing knife to transfer the cut layers of cake. You can use 2 – round 9” pans and make 4 layers.
2. For the simple sugar syrup: In a saucepan, combine the sugar, water and Kahlúa. Place over medium-high heat and bring to a boil, stirring occasionally until the sugar is dissolved. Continue cooking without stirring until the mixture is the consistency of syrup, about five minutes longer. Remove from the heat and set aside to cool to room temperature.
3. For the mousse: position a large bowl of iced water near the stove. In a saucepan, combine the chocolate and heavy cream. Place over medium heat until the chocolate begins to melt and the cream is almost simmering. Whisk or stir until the chocolate and cream are smooth. Stir in the vanilla and powdered sugar. Remove from the heat and place the pan in the bowl of ice water. Whisk until the mixture is creamy smooth and softly holds its shape. Spoon into a serving bowl and chill for two hours. If needed you can whisk it some more.
4. To make ganache: melt all 4 ingredients over medium heat and let cool until it's a smooth, pouring consistency
5. To assemble, brush each layer evenly with simple syrup. Next, smooth on chocolate mousse until you have assembled a three-layer cake. With the ganache, frost top of the cake, just enough to cover, and use the remaining to cover the sides of the cake.
6. Serve with whipped cream, chocolate syrup and cherry.
Note: this makes far too much simple syrup for one cake so that can be cut back. Got online raves.
Turtle Brownies
Ghirardelli, Downtown Disney Marketplace
Brownies:
2 eggs
3/4 cup sugar
1 teaspoon vanilla
1/2 cup butter/margarine, melted
3/4 cup Ghirardelli Sweet ground chocolate and cocoa
2/3 cup unsifted flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts
1 cup Ghirardelli Semi-sweet chocolate chips
Topping:
3/4 cup sugar
Pinch salt
1/3 cup light corn syrup
3 tablespoon water
1/3 cup heavy whipping cream
1 teaspoon vanilla
1 1/2 cup chopped pecans
Brownies: Using a spoon stir eggs with sugar and vanilla; add butter. Sift ground chocolate with flour, baking powder and salt. Stir into egg mixture; add chips and nuts. Spread
into greased 8" square pan. Bake 20-23 minutes. Cool completely.
Topping: In a 3 quart saucepan, bring sugar, corn syrup, water and salt to a boil until it turns a golden caramel.
Remove from heat and slowly add cream and vanilla. Quickly stir in pecans, pour over brownie. Cool on rack. Chill brownies, covered, until caramel is firm, about 2 hours.
Twinkie Tiramisu
from Pop Century Resort, (also in Delicious Disney)
Portion size: 8 – 10 servings
For the Espresso Syrup:
1/3 cup water
1/2 cup sugar
2/3 cup strongly brewed espresso coffee
1/4 cup Italian or domestic brandy (optional)
For the Mascarpone Filling:
1 1/2 cups heavy whipping cream
1/3 cup sugar
2 teaspoons vanilla extract
1 pound mascarpone cheese, softened to room temperature
Other Ingredients:
12 Twinkies, sliced 1/2 inch thick
Cocoa powder, for garnish
Preparation for the Espresso Syrup:
1. Combine water and sugar in a small saucepan.
2. Bring to a simmer, stirring occasionally to dissolve sugar.
3. Remove from heat, cool and add coffee and brandy.
For the Mascarpone Filling:
1.
Whip cream with sugar and vanilla until soft peaks form.
2. Fold cream into softened mascarpone.
To Assemble Twinkie Tiramisu:
1. Place a layer of the Twinkie slices in the bottom of a shallow 2-quart baking dish or gratin dish.
2. Drizzle with half of the Espresso Syrup.
3. Spread with half of the Mascarpone Filling.
4. Repeat with remaining Twinkie, syrup, and filling.
5. Smooth the top with a metal spatula.
6. Cover with plastic wrap and refrigerate for up to 24 hours.
7. Just before serving, sift cocoa to lightly dust the top of the tiramisu
Ultimate Chocolate Chip Cookie
(Ghirardelli, Downtown Disney Marketplace)
Yield: 4 Dozen 2-1/2 inch Cookies
2¼ cups unsifted flour
1 teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) butter
¾ cup sugar
¾ cup packed brown sugar
2 eggs
2 teaspoon vanilla
1 cup chopped walnuts or pecans (optional)
11 ounce bag of Ghirardelli Double Chocolate Chips
Preheat oven to 375°F. Stir flour with baking soda and salt; set aside. In large mixer bowl, cream butter with sugar, brown sugar, eggs and vanilla. Gradually blend dry mixture into creamed mixture. Stir in nuts and Double Chocolate Chips. Drop tablespoon of dough per cookie onto ungreased cookie sheets. Bake at 375°F for 9 to 11 minutes or until golden brown.
Vanilla Bread Pudding
Garden Grill, The Land, Epcot
Yield: 6-8 servings
1/2 loaf Texas toast
2 cups heavy cream
1 cup brown sugar
1 tablespoon cinnamon
8 eggs
1 tablespoon vanilla extract
1. Place all ingredients in a large mixing bowl.
2. Let set 5 minutes until ingredients are soft.
3. Mix all ingredients until if makes a batter
4. In a 13" x 9" pan, line with parchment paper and spray with non-stick spray.
5. Cover and cook at 275 degrees for 1 hour and 20 minutes.
6. Uncover and cool to room temperature
7. Flip out the pan and cut into squares.
8. Top with Bailey's hard cream sauce.
Bailey's Hard Cream Sauce
2 cups butter
1 cup powdered sugar
2 tablespoons vanilla extract
4 tablespoons Bailey's
1. In a mixing bowl, add butter and mix until smooth.
2. Add sugar and vanilla and mixing well.
3. Add Bailey's a little at a time until blended well.
4. Store in refrigerator in a sealed container.
Vanilla Fudge
Disney Marketplace
1 1/2 c. butter
1 (13 oz.) can Pet evaporated milk
1 lb. brown sugar
2 c. granulated sugar
1/8 tsp. salt
1 lb. confectioners' sugar
1 tsp. vanilla
Combine butter with milk and brown sugar in 6 quart heavy saucepan; heat over medium heat. Add salt and bring to a boil. Keep gentle boil and constantly stir to avoid scorching until you reach the softball stage (when small amount dropped from spoon in cold water forms a soft ball). Take off heat. Cool 20 minutes, then beat in confectioners' sugar and vanilla with an electric mixer beat until thick. Spread in 2 buttered 9 inch loaf pans. Chill several hours.
Vanilla Soufflé
Victoria & Albert's, Grand Floridian Resort & Spa
Yield: 6, 6 oz. ramekins or a 1-1/2 quart soufflé dish.
½ cup Flour
¼ cup Butter
¼ cup Sugar
2 cups Milk
1 Vanilla bean, split lengthwise
6 Eggs, separated
1. Butter and dust ramekins or souffle dish with sugar. Place a shallow pan of water on the middle shelf of oven. Preheat to 350°.
2. Bring milk, sugar and vanilla bean to a boil. Remove from heat. In another pan make a roux by melting butter over medium heat and stirring in the flour, cook for 4 minutes, stirring constantly.
3. Remove vanilla bean from milk and scrape the remaining seeds from the pod with a spoon; discard bean. Slowly add some of the milk to the roux, stirring to make a smooth paste. Continue stirring in the remaining milk. Remove from heat.
4. When the mixture has cooled slightly, beat in 4 egg yolks, one at a time, until batter is smooth and glossy.
5. In a standing mixer, whip the 6 egg whites until stiff, but not dry. Beat 1/3 of the whites into the base until fully incorporated. Carefully fold in the remaining whites.
6. Fill the prepared ramekins/dish and place in the water bath. Bake for 35 - 40 minutes.
7. Serve immediately with a vanilla sauce or fruit coulis.
VARIATIONS:
--Any liqueur can be added to the soufflé base prior to the addition of the egg whites.
Use 2 tablespoons to 1/4 cup to flavor.
--White, milk, or dark chocolate which has been melted, can be added to the soufflé base prior to the addition of the egg whites. Use 1/2 cup, which can be used with a number of other flavoring ingredients (toasted nuts, dried fruits, liqueurs, etc.)
Fruit Soufflés:
--2/3 cup of fruit puree can be added to the soufflé base prior to the addition of the egg whites. 1/4 cup of chopped fruit or whole blueberries or raspberries may also be added with or without the puree and/or other flavoring ingredients.
--Tropical fruits must be cooked before adding to the base.
--Any puree can be made by cooking 1 cup fruit with a little water (use your discretion), up to 1/4 cup sugar (depending on the tartness and water content of the fruit). When tender, puree fruit in a blender or processor. These can be strained if desired.
Cheese Cake Soufflés:
--1/2 cup softened cream cheese or Italian mascarpone cheese can be added to the base prior to the addition of the egg whites. One (1) teaspoon of grated lemon or orange zest can also be added. This is particularly good when 1/2 cup of a fruit (cherry or strawberry) puree, with whole pieces of fruit, is added to half of the soufflé mixture and then swirled in with the cheese soufflé mixture. A thin layer of buttered graham cracker crumbs can be added to the bottom of each ramekin as well.
Nuts and praline:
--Finely crushed nuts can be added to the sugar when dusting the ramekins. Chopped praline is also a nice addition to chocolate soufflés. Make a brittle by caramelizing 3/4 cup sugar and 1/4 cup water. Stir in 1/2 cup chopped walnuts, pecans, almonds etc. and immediately pour on a buttered sheet pan to cool. Break apart and place pieces in a plastic bag. Break into smaller pieces by hitting the bag with a mallet or rolling pin.
Volcano Dessert
from Spirit of Aloha Dinner Show, Polynesian
Yield: 8 -6oz portions
2 cups Heavy cream
8 oz White chocolate
2 ea Egg yolks
10 oz Sugar
10 oz Exotic fruit puree (mango/pineapple/passion fruit/lemon)
1 oz. Cocoa Powder
1. Melt white chocolate at room temperature
2. Whip egg yolks with sugar until creamy texture.
3. Puree tropical fruits and mix with egg mixture.
4. Add white chocolate
5. Whip heavy cream until a creamy consistency, but not quite firm and fold into batch.
6. Pour into small molds and freeze until completely frozen.
7. Turn over the frozen molds onto a serving platter and dust with cocoa powder.
8. Serve with your favorite tropical and berry sauce.
Walt's Apple Custard
Cinderella’s Royal Table, Magic Kingdom
Serving Size: 8 Yield: "2 3/4 pounds"
Bread Mix
1/2 pound White Bread
1/2 pound Cheese Danish
1/2 pound Cinnamon Apples
Custard Mix
1 1/8 cups Heavy Cream
3 each Whole Egg
1/4 cup Apple Butter
1/2 cup Apple Juice
1/8 cup Caramel Topping
1 teaspoon Vanilla Extract
Cooking Method
Bread: Chop Bread and Danish with a serrated edge knife into 3/4 inch Dice. Mix in Apples.
Custard Mix: Whip the Eggs just until mixed. Add the remaining ingredients and mix thoroughly.
Toss the Bread mix and the Custard mix together and let sit for 2 hours in order for the bread to soak up the custard. Portion into individual baking dishes and cook at 325 degrees for about 25 minutes or until knife inserted into custard comes out dry.
Per Serving (excluding unknown items): 267 Calories; 15g Fat (50.5% calories from fat); 5g Protein; 28g Carbohydrate; 1g Dietary Fiber; 116mg Cholesterol; 224mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 3 Fat; 1/2 Other Carbohydrates.
Walt’s Cold Pie
The recipe, from the files of Walt's wife, Lillian Disney, continues to be served at several restaurants in Disney parks. His first grandchild, Christopher Disney Miller, found the pie too cold for his taste. So, the youngster dubbed it the "Cold Pie," prompting the dessert's name, "Chris' Cold Pie." You can find the dessert at the Carnation Café.
Yields 1 8-inch pie
4 egg yolks
1/2 cup water
1/2 cup fresh-squeezed lemon juice
1 tablespoon unflavored gelatin
1 cup sugar
1/4 teaspoon salt
1 tablespoon grated lemon rind
4 egg whites, at room temperature
1 9-inch ready-made graham cracker pie crust
1/2 teaspoon fresh-ground nutmeg
1. In a small bowl, beat egg yolks with lemon juice and water until combined. Set aside.
2. Mix gelatin, 1/2 cup sugar and salt in top of double-boiler pan.
3. Pour in egg-yolk mixture and blend well. Cook, stirring constantly, over boiling water (water should not touch top section of double boiler) until gelatin dissolves and mixture thickens. Remove top pan from boiling water.
4. Stir in lemon rind and set pan atop a bowl filled with ice cubes for 20 minutes, stirring occasionally. Remove from ice when mixture thickens enough to mound when dropped from a spoon.
5. Meanwhile, beat egg whites in a large bowl until soft peaks form when beater is raised. Gradually add remaining 1/2 cup sugar, 2 tablespoons at a time, beating well after each addition. Continue beating until stiff peaks form when beater is raised. Gently fold gelatin into egg whites until combined.
6. Fold into pie crust. Dust top with nutmeg and chill for several hours.
(If desired, omit nutmeg and serve topped with whipped cream.)
Walt's Gala Apple Crumble
from Jiko, Animal Kingdom Lodge
4 servings
For the caramel sauce:
3/4 cup heavy cream
1/2 vanilla bean, scraped
1 1/2 tablespoons, plus 3/4 cup, sugar
3 egg yolks
For the apple crumble:
6 large apples (Galas preferred; or Granny Smiths)
1 tablespoon, plus 2 tablespoons, butter
1/2 cup sugar
1/4 teaspoon cinnamon
1/4 cup golden raisins
1/4 cup walnuts, ground (optional)
2 cups old fashioned rolled oats
1/4 cup brown sugar
1/4 cup honey
4 teaspoons wheat bran
Vanilla bean ice cream (optional)
To make the caramel sauce, bring the cream and vanilla to a boil in a stainless steel pot. Reduce the heat to low. Whisk together 1 1/2 tablespoons of sugar and the egg yolks in a stainless steel bowl. Slowly pour the sugar and egg mixture into the boiled cream and mix well. Cook, stirring constantly, for 3 to 4 minutes; do not let it boil again. Place pan in a bowl of ice water and refrigerate. While the mixture is chilling, boil the remaining 1/4 cup of sugar and 3 tablespoons of water to an amber color, 285 to 325 degrees farenheit on a candy thermometer. When ready, pour about 1/2 cup of the chilled vanilla sauce into the hot caramel and mix well. Continue to pour the sauce slowly into the caramel until everything is well mixed. Set aside.
Peel, core and cut apples into wedges 1/4 inch thick. Melt 1 tablespoon of butter in a large saute pan and saute the apples over medium heat, stirring frequently, for 15 minutes or until golden brown. Add the sugar, toss well, and continue to cook the apples until soft and well caramelized, another 10 minutes or so. Remove the pan from the stove and mix in the cinnamon, raisins, and walnuts. Set aside.
To make the crumble, melt 2 tablespoons of butter in a medium saucepan over medium heat. Add remaining ingredients and cook, stirring until brown but not smoky. Remove from heat. Divide equally into 6 buttered 5-ounce ramekins. Press down using the bottom of a greased glass. Add apples and press down again. Chill until almost ready to serve. Then, heat in a preheated 400-degree oven for 10 to 15 minutes. Let sit at least 5 minutes, loosen edges, and invert onto a plate. Serve with warm caramel sauce, and vanilla bean ice cream if desired.
Walt's Lemon Meringue Pie
from the Contemporary Resort
4 – 6 servings
For the crust:
1 1/3 cups graham cracker crumbs (from 1 sleeve, or 9 large crackers)
2 tablespoons sugar
5 tablespoons unsalted butter, melted
For the filling:
1 cup sugar
1/3 cup cornstarch
1/4 teaspoon salt
1 1/2 cups water
1/2 cup fresh lemon juice
5 large egg yolks, at room temperature
2 tablespoons unsalted butter, at room temperature, cut into pieces
Grated zest from 1 lemon (about 1 1/2 tablespoons)
1/2 teaspoon vanilla extract (optional)
For the meringue:
3 large egg whites at room temperature
1/4 teaspoon cream of tartar
6 tablespoons sugar
To make the crust, break up the graham crackers and place in a food processor. Process the crackers with the sugar for about 20 seconds, or until the crackers become fine crumbs. Add the melted butter and pulse about 10 times, just until incorporated. (If you do not have a food processor, you can crush the crackers in a zip-lock bag with a rolling pin, whisk in the sugar, then stir in the melted butter.)
Using your fngers, press the mixture into the bottom of a 9-inch pie pan and up the sides. Be sure to press the bottom thoroughly so that the crumbs are evenly distributed. Set aside.
In a medium nonreactive saucepan, stir together the sugar, cornstarch, and salt until well combined. Whisk in the water and juice. Scrape the corners to incorporate all the dry ingredients. Cook, stirring constantly, over medium heat for about 7 minutes, or until the mixture comes to a boil. Boil, whisking constantly, for 1 minute, until mixture thickens and generously coats a spoon. Remove from the heat.
In a medium bowl, whisk the yolks well. Temper the yolks by whisking in about 1/2 cup of the hot lemon pudding. scrape the warm yolks into the hot pudding, whisking to blend in the yolk mixture before the eggs overcook. Return the lemon pudding to the stove over the lowest heat and stir constantly for about 4 minutes.
Remove from the heat and add the butter, zest, and vanilla. Stir until the butter is completely melted. Set the filling aside to cool for 30 minutes before spooning it into the graham cracker crust.
While the filling is cooling, make the meringue. Heat the oven to 350 degrees.
Beat the egg whites with the cream of tartar until they hold stiff peaks. Beat in the sugar, 1 tablespoon at a time. Continue to beat until very stiff but not dry.
Spoon the lemon filling into the graham cracker crust. Smooth with a small spatula or the back of a spoon. Cover the filling with the meringue, creating peaks and swirls with the back of a spoon. Make sure that the meringue touches the edge of the pie shell all the way around.
Bake until the meringue is golden, about 12 to 15 minutes. Allow th epie to cool at room temperature for 1 hour, and then refrigerate until completely cold. To loosen the crust from the pan, carefully dip into a pan of warm water. The butter on the outside of the crust will start to melt, and the slices will come out intact.
White Chocolate Banana Bread Pudding
House of Blues, Downtown Disney
Yield - 4 generous servings
5 egg yolks
14 1/2 ounces granulated sugar
1 3/4 cups milk
1 3/4 cups heavy cream
1/2 pound white chocolate
1/2 pound French bread, cut into cubes
2/3 cups vanilla extract
1 banana
For each serving:
1 ounce of crème anglaise
1 ounce chocolate sauce
4 ounces whipped cream
1 fresh mint sprig
Caramel halo (see note)
1. Heat oven to 350° F. In a mixing bowl, combine yolks and sugar. In a saucepan, bring milk and heavy cream to a boil. Melt white chocolate over a double boiler. Add a little of the milk mixture to the yolk mixture to bring them up to temperature. Combine all of the milk mixture with the yolk mixture.
2. Slice banana into rounds. Add melted chocolate to the milk and yolk mixture. In a large bowl, combine cubed bread, bananas, vanilla extract and the milk mixture. Scoop mixture into well-greased 10-ounce soufflé molds. Bake 45 minutes.
3. To serve, remove from mold and place in the center of a pool of crème anglaise. Add a scoop of whipped cream and drizzle with chocolate sauce. Add mint and caramel halo.
Test kitchen notes: To make your own caramel garnish, lay out parchment paper on work surface. In pan over low heat, melt 2 cups sugar, 2 tablespoons corn syrup and 1 cup water, swirling gently to dissolve. Increase heat to high and boil syrup, gently swirling caramel as it begins to color. When caramel reaches a boil, add juice of half a lemon. Using a pastry brush, brush down sides of pan with water as syrup begins to form (this will prevent syrup from crystallizing). Shock syrup by placing pan briefly in an ice bath, then transfer it to counter top. Working quickly, drizzle caramel over paper in a tight design. If caramel thickens in pan, reheat over medium-high heat until softened.
White Chocolate Bread Pudding with Raspberry Truffles
from the Maya Grill, Coronado Springs
For the pudding
5 cups chopped day-old (but not stale) croissants or white bread
1 cup coarsely chopped white chocolate
1/2 cup golden raisins
1 1/2 cups milk
1/2 cup white sugar
5 eggs
Seeds of 1/2 a vanilla bean (slice bean lengthwise and scrape)
1/2 cup sweetened condensed milk
Combine all ingredients and let soak at room temperature for 1 hour. Preheat the oven to 350 degrees. 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.
For the vanilla sauce
1 cup milk
1 cup heavy cream
Seeds of 1 vanilla bean (slice bean lengthwise and scrape)
1 1/4 cups sugar, divided
6 large egg yolks
Place the milk, heavy cream, vanilla bean seeds, and 3/4 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 1/2 cup of sugar into a small bowl, mix until well-blended, and add to milk mixture. Return to medium heat for about 1 1/2 minutes; do not let boil. Set aside.
For the truffles
1 pint raspberry sorbet
3/4 cup coconut flakes
3/4 cup almond slices
2 1/2 cups 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 350 degrees, 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.
To garnish
27 fresh raspberries
9 fresh mint leaves
9 praline or other light cookies
Pour 1/4 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.
White Chocolate Cappuccino Cheesecake
Akershus, Norway, Epcot
Ingredients for pie crust
1 cup Oreo crumbs
1 ½ sticks of butter
½ cup sugar
Mix all ingredients together. Press into bottom of cake pan
Ingredients for bottom layer – cappuccino cheesecake
1 ½ cup heavy cream
1 ½ cup cream cheese
¾ cup sugar
1 ½ tablespoon gelatin
1/8 cup instant coffee
¼ cup warm water
Whip cream until firm and set aside. Cream sugar and cream cheese together until smooth. Fold heavy cream mixture into sugar and cream cheese mixture. Dissolve gelatin and coffee in water. In a microwave or double boiler, heat up this mixture to 180 digress. Do not bring to a boil! Fold the liquid into the mixture. Pour into cake pan and spread evenly. Put in the refrigerator for at least 2 hours.
Ingredients for top layer – white chocolate filling
4 ounces of white chocolate (do not use chips)
1 ½ cup heavy cream
Melt white chocolate over double boiler. Whip up heavy cream to very soft peaks. Take ½ cup of this whipped cream and mix in the melted white chocolate until smooth. Slowly add the rest of the whipped cream to the chocolate mixture. Mixture should stay smooth. Place mixture of top of cappuccino filling and spread evenly. Let sit overnight in the refrigerator. Take out of the cake pan by inserting cake pan in hot water. Slice into desired pieces.
White Chocolate Cheese Cake
from Kona Cafe, Polynesian Resort
Yield: 8 servings
1 lb 3 oz Cream cheese
½ cup Granulated sugar
7 large Eggs
¼ cup Milk
1/3 cup White chocolate
2 Tbsp Butter
1 tsp Vanilla extract
1. In a mixer with a paddle, cream the cheese and sugar
2. Add whole eggs, mix and scrape bowl several times
3. Melt chocolate and butter
4. Heat milk, and add to chocolate mix with the vanilla
5. Add hot mix to the cream cheese mix
6. Mix for 30 seconds and mix is ready to bake
7. The unused portion can be stored in refrigerator
8. Bake at 280ºF for 45 minutes to 1 hour or until done (bake in Baine Marie)
9. Bake in small metal rings
10. Put 1 oz of graham cracker crumbs for cheesecake on each ring
11. Fill each metal ring with 7 oz of the cream cheese filling
White Chocolate Crème Brulée (Crema Cotta Caramellata)
from Portobello Yacht Club
Yield - 4 servings
5 large egg yolks
1/2 cup Sugar
2 cup Whipping cream
3 oz White chocolate, finely chopped
1/4 tsp Vanilla extract
2 tbsp Sugar
Position rack in center of oven and preheat to 300F.
Whisk egg yolks and 1/4 cup sugar in medium bowl.
Bring cream and remaining 1/4 cup sugar to simmer in heavy medium saucepan. Reduce heat to low. Gradually add chopped chocolate to cream mixture and whisk until smooth. Slowly whisk hot chocolate mixture into yolk mixture. Mix in vanilla.
Ladle custard into four 10-oz. custard cups (or crème brulée cups). Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of the cups.
Bake until custards are set in center, about 1 hour. Remove custards from water and cool. Cover and refrigerate overnight.
Preheat broiler. Sprinkle 1/2 tablespoon sugar over each custard. Broil until sugar caramelizes, watching carefully, about 2 minutes.
Serve hot, or refrigerate up to 1 hour and serve cold.
White Chocolate Dome
Luminere's, Disney Cruise Lines (from an on-board seminar)
24 fluid oz. (3 cups) Whipped Cream
6 pieces Gelatin Leaves
8 oz. Egg Yolks Pasteurized
3 oz. icing sugar
Tempered Dark Chocolate:
5 oz. Dark Chocolate
White Ganache:
15 oz. White Chocolate
10 fluid oz. Heavy Cream
Dark Chocolate Ganache with Raspberry Parfait:
10 oz. Dark Chocolate
8 oz. Raspberry Puree
1. Whip heavy cream
2. Soak gelatin in cold water
3. Whisk pasteurized egg yolks and icing sugar and make a sabayon
4. Melt the white chocolate. Heat the cream and melt gelatin in the hot cream. Mix the cream into the white chocolate, (White Ganache).
5. Add sabayon into whipped cream and fold into white chocolate ganache. (White chocolate mousse)
6. Use 5 oz. dark chocolate and melt to 84F this is known as tempering.
7. Pipe tempered chocolate into flexi dome/mold.
8. Pipe white chocolate mousse into the dome/mold.
9. With left over mousse add raspberry dark chocolate parfait/ganache and fold into white chocolate mousse.
10. Pipe into white chocolate mousse.
11. Freeze up to 2 hours to harden but chill down in the fridge for 4 hours before serving.
Serving suggestion: Cut basic chocolate sponge cake cut to fit bottom of mousse.
Recommend serving with raspberry and vanilla sauce.
White Chocolate Domes - filled with chocolate raspberry parfait and served with a raspberry coulis
Luminere's, Disney Cruise Lines
Portions: 480 (in brackets for 10 servings)
Equipment: 20 regular muffin flexi pans (1)
Mis - n – plus: Prep the parfait before making the chocolate mousse.
Garnish: Fresh raspberries, Chocolate garnish, Mint sprig, Whipped cream
Raspberry Parfait:
2 kg Chocolate (41.6 gm or 1 ½ oz)
25 nos Gelatin (nos could be numbers or Not otherwise specified). 3 sheets is the equivalent to 1 Tbsp powdered gelatin. (1/2 sheet or ½ tsp.)
300 gm Sugar (6 ¼ gm or ½ TBSP)
2 liter Raspberry Puree (41.6 ML or scant 3 Tbsp)
2 liter Whipped cream (41.6 ML or scant 3 Tbsp)
2 liter Heavy cream (41.6 ML or scant 3 Tbsp)
Warm the puree and melt the soaked gelatin* in it. Mix the melted chocolate in it and fold it into the whipped cream. Keep aside.
White Chocolate Mousse:
2.4 kg White chocolate (50 gm or 1.7 oz)
2.4 ml (?) Egg Yolk ( 2.4 ml is ¾ tsp, so that can’t be right)
1.8 kg Sugar (37.5 gm or 13 oz)
55 nos Gelatin (1 ¼ tsp.)
9 liter Whipped Topping (6 oz)
3 liter Water (2 oz)
Whip the topping with water and keep aside. Whisk the yolks with sugar and heat on a baine marie to 80*C. remove from heat and whisk at high speed using a machine. Melt the soaked gelatin and fold it into the pate bombe. Melt the white chocolate and fold it into the pate bombe as well. Finally fold the chocolate yolk mix into the whipped cream.
Roulade Sponge:
4.5 qt Egg White (3 oz)
1.4 kg Sugar (1 oz)
3 qt Yolks (2 oz)
2 kg Flour (41 gm or 1.4 oz)
100 g Cocoa powder (2 gm or 1/8 tsp)
Whisk the egg white to soft peak consistency and then add the sugar little at a time. Whisk to a stiff meringue then fold in the yolks. Finally sieve the flour with the cocoa powder and gently fold with a spatula into the meringue mix. Spread on trays and bake.
Assembly
Pipe tempered white and dark chocolate in the dome molds and allow to set. Pipe the mousse in it then the parfait into the white chocolate mousse. Cut disc of chocolate roulade the diameter of the dome base and cover the mousse. Freeze them.
Serve with raspberry coulis, chocolate garnish, raspberry, rosette of cream and mint sprig.
* gelatin sheets have to be softened in cold water and clarified by heating to a liquid. Powdered gelatin has to be sprinkled over the surface of a liquid to soften. When heating gelatin you must not go over 130 degrees or it loses its setting power a lot.
White Godiva, Dark Chocolate Celebration Chocolate Terrine
Club 33, Disneyland
1 oz. canola oil
12 oz. bittersweet chocolate (or Hershey Bar)*
8 1/2 oz. unsalted butter, cubed
4 large eggs, separated
4 large egg yolks
1 1/2 cups confectioner's sugar
1/3 cup unsweetened cocoa powder
1/2 cup heavy cream
2 tsp. granulated sugar*
* If you use the Hershey Bar, do not add granulated sugar
1. Lightly oil a 12 x 4, 3-inch-high, terrine mold. Line with plastic wrap and set aside.
2. Find a metal bowl that fits comfortably in a saucepan.
3. Melt chocolate and butter together in the metal bowl over lightly simmering water (not boiling), stirring from time to time.
4. Remove from heat and let cool slightly.
5. When chocolate is warm enough to touch, stir in 8 egg yolks until well combined (you'll know they're well combined when the mixture is the same color throughout).
6. Sift in the confectioner’s sugar and cocoa powder, and stir with wooden spoon or rubber spatula.
7. Whip the heavy cream in a separate bowl until it forms soft peaks, then refrigerate. Beat the 4 egg whites and granulated sugar
together in another bowl till soft peaks form. (You can also use a stand mixer for this step.)
8. Fold in the egg whites and then fold in the cold whipping cream.
9. Pour your chocolate into the terrine mold and fold over the plastic wrap to cover the top.
10. Refrigerate for at least 24 hours (3 days is best).
11. When ready to serve, flip over terrine mold and the terrine should fall out (you can tug on the plastic to wiggle it out, if necessary). Remove the plastic and slice with a thin sharp knife that has been sitting in hot water. Wipe the knife after each slice. Serve each portion topped with White Godiva Vanilla Sauce.
White Godiva Vanilla Sauce
1/2 cup sugar
5 large egg yolks
1 1/2 cups whole milk
2 tbsp. vanilla extract
1/2 cup Godiva white chocolate liqueur
1. In a metal bowl, whisk sugar and egg yolks together.
2. Combine the milk and vanilla in a saucepan and bring to a boil (be careful not to let them scorch – check the bottom of the pan frequently with a wooden spoon).
3. Slowly pour ¼ cup of hot milk into the egg yolk mixture, whisking constantly.
4. Whisk the egg yolk mixture into the milk and return to heat.
5. Whisk in the liqueur and cook on low heat until first signs of boiling (stir constantly).
6. Quickly strain the sauce into a bowl and cover with plastic.
7. Place in refrigerator to cool.
Wild Berry Cobbler with Sweet Butter Milk Biscuit and Vanilla Ice Cream
Napa Rose Restaurant, Disney's Grand Californian , Andrew Sutton, Executive Chef
Serves 6-8
1 cup strawberries, quartered
1 cup raspberries
1 cup blackberries
3 tablespoons sugar
1 tablespoon all-purpose flour
1 teaspoon lemon zest
1/8 teaspoon vanilla extract
Sweet Buttermilk Biscuits
3 cups all-purpose flour
½ pound butter, cut in small cubes
½ cup granulated sugar
1 tablespoon baking powder
1 cup buttermilk
2 whole eggs
½ teaspoons vanilla extract
1 tablespoon lemon juice
Egg Wash (one scrambled egg with a few drops of milk in it)
½ cup crystalized sugar
Toss all ingredients together in a large bowl. Place berries in individual, oven-safe dishes such as soufflé dishes, or place them in a pie pan. Top with sweet buttermilk biscuits (recipe below) and bake at 400 degrees for 20-22 minutes or until biscuits are nice and brown. Serve warm with vanilla ice cream.
Sweet Buttermilk Biscuits
Sift together all dry ingredients: crystalized sugar, flour, and baking powder. Add butter. Add wet ingredients: buttermilk, eggs, vanilla, lemon juice and vanilla and gently fold together by hand.
Place biscuit dough on a floured cutting board; dust the top with additional flour and roll dough until it is even--about 1 inch thick. Cut out biscuits with a floured cutter of the desired size. Place on top of the berry mixture. Brush with the egg wash, sprinkle with sugar and bake.
Zebra Domes
(Boma, Animal Kingdom Lodge)
Yield - 16 servings
1 pound Milk chocolate
¼ cup Espresso coffee
5 Egg yolks
¼ cup and 1 TBSP Sugar
6 sheets Gelatin
½ cup Amarula (this was originally made with Kahlua Liqueur)
4 cups Heavy cream
¾ cup White chocolate ganache
¼ cup Dark chocolate ganache
1. Melt milk chocolate.
2. Whip heavy cream to soft peaks.
3. Mix yolks with sugar.
4. Soften gelatin leaves in cold water.
5. Mix gelatin with Kahlua and coffee. Set bowl over hot water bath to dissolve the gelatin.
6. Fold 1/3 of whipped cream into the chocolate.
7. Add the yolks, then the gelatin mixture.
8. Fold in the rest of the cream.
9. Pour mousse in flexipan domes almost to the top.
10. Place sponge circle (1/4" thick yellow cake cut in a circle) on top. Leave in the freezer to set.
11. Once hard, unmold and place in glazing racks.
12. Make white chocolate ganache and chocolate ganache.
13. Put chocolate ganache in a pastry bag. Ladle white chocolate ganache to cover each dome. Simultaneously, pipe a stripe design of chocolate ganache over the dome.
14. Refrigerate to allow the glaze to set.
15. Decorate the bottom edge with coffee crunch.
16. Place a chocolate covered coffee bean on the center of each dome.
Note: One sheet of gelatin is equal to one teaspoon of unflavored powdered gelatin dissolved in ¼ cup of water.
SAUCES
Adobo De Achiote (Garlicky Achiote Seasoning Rub)
Disney Institute
Servings: 4
2 tablespoons Achiote Seeds (Annatto)
2 teaspoons Allspice whole or freshly ground
1 teaspoon Black Peppercorns
1 1/2 teaspoons Dried Oregano
3 cloves Organic Garlic whole
1 teaspoon Kosher Salt
Achiote is the saffron substitute of Mexico, which gives the rub an exotic,
earthy perfume that is an essential component for Yucatan-style grilling.
Achiote (aka: annatto) seeds have a punchy aroma and a vibrant rusty color
that is more red than orange.
Place the dry whole spices into a mortar and crush with a pestle until a
fine powder is reached. Add the other spices and grind again. Add the whole
garlic cloves and smash, forming a paste.
Note: Water or orange juice may be added to this mixture to aid in forming a
paste.
American BBQ Sauce
the Disney Institute
Makes 5 cups
¼ cup Canola oil
1 large Sweet Onion
1 Green Bell Pepper
2 cups Ketchup
1 ½ cups Water
¼ cup Cider vinegar
1 tsp. Hot Sauce
¼ cup Molasses
¼ cup Packed Brown Sugar
3 TBSP Dijon Mustard
1 tsp Dry Mustard
½ tsp Black Pepper
Place canola oil in a saucepan over medium heat until hot but not smoking. Add onion, garlic and green peppers and sweat (sauté lightly) for 3 minutes. Add the remaining ingredients and mix well. Simmer for 15 minutes.
Beef Gravy
Chef Mickey’s, Contemporary Resort
Serves: 8 people
1 14 ounce can beef consommé -- or beef broth
2 tablespoons flour
2 tablespoons whole butter
3/4 cup diced onion, carrots, and celery combined
1 each bay leaf
1 sprig fresh thyme
In a medium size sauce pot heat the butter until it melts and add the diced vegetables, bay leaf, and thyme sprig. Continue to cook the vegetables until they brown slightly. Stir in the flour until it becomes pasty and is fully incorporated. Cook this mix over medium heat for 10 to 15 minutes continually stirring.
Quickly whisk in the beef consommé or beef broth to avoid any lumps. Bring the contents to a steady simmer and cook for 10 minutes. Strain the sauce and then season with salt and pepper.
Bengal BBQ Sauces
Bengal Barbecue, Adventureland, Disneyland
Polynesian (Tahitian) Sauce (Served with the chicken skewers)
Whole Cloves 4 each
Red Wine Vinegar 1 tblsp.
Catsup 1 cup
Crushed Pineapple 1/2 cup
Pineapple Juice 1/2 cup
Brown Sugar 1/2 cup
Soy Sauce 1/2 cup
Orange Juice Conc. 1/4 cup
Water 3 tblsp.
Simmer cloves in vinegar for 5-10 minutes. Strain cloves and add other ingredients. Bring mixture to slow boil over medium heat.
Tonkatsu Sauce (Chicken Marinade)
Teriyaki Sauce 1 cup
Soy Sauce 1 cup
Red Wine Vinegar 1 tblsp.
Brown Sugar 1 cup
Sherry Cooking Wine 1/2 cup
Whole Bay Leaf 2 each
Ground Black Pepper 1 tblsp.
Fresh Ginger Root 3 tblsp.
Fresh Garlic 2 tblsp.
Mix ingredients and marinade chicken overnight in your refrigerator.
Korean Sauce (served with the beef skewer)
WARNING: Very Hot Sauce
Soy Sauce 1 cup
Water 1 ½ cup
Ground Black Pepper 1 tblsp.
Sesame Seed Oil 3 tblsp.
Ground Red Pepper 1 tsp.
Cayenne Pepper 1/2 tsp.
Fresh Garlic 1 tblsp.
Corn Starch 1 tblsp.
Mix all ingredients except cornstarch. Bring to a slow boil over medium heat. Add cornstarch to thicken.
Korean Sauce Version 2
First, heat a teaspoon of vegetable or canola oil gently in a sauce pan. Add one tablespoon (Or more to taste) of crushed fresh garlic. Saute lightly, do not burn. Now Add 2/3 cup of Soy Sauce, and 1 cup of water.
Add: 1 Tablespoon Fresh lemon juice.
2 Tablespoons of brown sugar
3 Tablespoons Sesame Oil
1 Tablespoon ground Black Pepper
1 Teaspoon crushed Red Pepper flakes
1/2 Teaspoon Ground Cayenne
Bring to a slow boil over medium to low heat. Reduce heat and simmer to reduce slightly. Mix 1 Tablespoon of Cornstarch with 1/4 cup of water. Mix well. Add to simmering sauce.
Allow mixture to simmer slowly until the sauce thickens to a shiny, but thick sauce. Now, you need to taste it. Everyone has their own idea of what this sauce should taste like. And it doesn't really taste right until it's one the MEAT. It will get HOTTER as it sits. The red pepper flakes will release more flavor and heat over time. If it's too mild, add some more of the red pepper. If it's too thick, add a little water and a little Soy Sauce. If it needs a little tang, add another splash of Lemon. If it's tastes like SOY SAUCE and PEPPER again, add a little more water, sugar and Lemon. The sugar, sesame oil, lemon and fresh garlic are key in giving this a real flavor. You may need to try to make this a couple times, trying to determine what you need less of. Definitely one cup of Soy Sauce is too much.
Let this sit while you prepare the rest of the recipe.
Cube SIRLOIN (I tried cheaper meat and it was no good) into one inch cubes. Put into a Ziplock bag with a marinade of 1 part SOYSAUCE, 2 parts LEMON JUICE, 1 part water and several grinds of pepper. Let this marinate in the refrigerator at least 3 hours. ( I do this overnight and make the sauce just before a grill the meat). Gently warm the Korean Sauce. If it's too thick add a little water, lemon or Soy Sauce.
Put the meat on skewers and grill over medium heat until they are medium rare to medium. Do not over cook these or they'll be tough. Once you put the skewers on a plate baste generously with the Korean Sauce.
Great online review
Chermoula Sauce
Jiko, Animal Kingdom Lodge
Yield: 3/4 cup
1 bunch fresh cilantro
4 cloves garlic, smashed or pressed
1 teaspoon coarse sea salt
2-3 teaspoons ground cumin
1 tablespoon paprika
1 teaspoon cayenne pepper
1/2 of a roasted red pepper or about 1/4 cup pimento
Juice of half a lemon or lime
3 tablespoons olive oil
Method of Preparation:
1. Trim stems from the bunch of cilantro. Don't worry about thin stems near leaves. Wash and thoroughly dry the cilantro and place tops into food processor. Pulse until finely chopped.
2. Work salt into garlic with the flat edge of a knife. Grains of salt will help to break down garlic. Add garlic mixture to cilantro in food processor, along with spices and roasted pepper. Pulse to blend. Sauce should not be completely smooth but should have a little texture. Remove mixture to bowl and stir in citrus juice and olive oil.
3. Use as a dipping sauce for grilled or fried seafood, a baste or marinade for grilled or roasted fish steaks or fillets (salmon, swordfish or tuna) or a marinade for chicken or kebab meats.
Recipe note: Use less red pepper if you do not like hot foods.
Chipotle Barbecue Sauce
50's Prime Time Cafe - Disney-MGM Studios
10-7/8 oz barbecue sauce
1-1/8 oz chipotle chili, canned in adobo
Puree items together and chill.
Coca-Cola BBQ Sauce
Boma, Animal Kingdom Lodge
Yield: 10 servings (1 quart)
1 each Spanish onion, diced fine
1 ounce garlic, minced fine
2 each jalapeno chile peppers, minced fine and seeded
4 ounces brown sugar, packed
2, 12 ounce cans Coca-Cola
2 ounces white vinegar
4 cups ketchup
1 ounce olive oil
Method:
In a heavy-bottom saucepot over medium high heat, add the olive oil and onions and cook for three minutes until onions are brown. Add the garlic, jalapeno peppers, brown sugar, and cook for one minute. Deglaze with the Coca-Cola and cook until a syrup consistency. Add the ketchup and white vinegar. Lower the heat and simmer for 20 minutes.
NOTE: This BBQ sauce should have a sweet and spicy flavor. It goes well with pork, beef, and chicken.
Coconut Curry Sauce (For Fish and Pork)
Boma – Flavors of Africa, Disney's Animal Kingdom Lodge
1 c Coconut Milk
½ oz Curry Paste (see recipe below)
1 qt Soy Sauce
2 c Sugar
½ oz Lime Juice
½ oz Cilantro, chopped rough
Mix all the ingredients together except for the cilantro. Mix well and heat until reaches the proper temperature. Pour over the seafood. Garnish with the cilantro.
Curry Paste
1 cup Olive Oil
3 each Red Peppers
¼ cup Ginger Root, fresh
¼ cup Garlic Cloves
2 tablespoons Ground Turmeric
2 teaspoons Ground Cinnamon
2 teaspoons Ground Cumin
2 tablespoons Ground Cardamom
2 tablespoons Ground Ginger
½ teaspoon Cayenne Pepper
1. Heat oil in a non-aluminum pan. Add peppers, garlic, and ginger. Simmer for 20 minutes.
2. Toast spices – turmeric, cinnamon, and cumin. Add all the spices to the peppers.
3. Remove from heat and drain off oil.
4. Puree in food processor until smooth. Cool, cover, and refrigerate up to one week.
Dipping Sauce for Soda Bread
Raglan Road, Downtown Disney
(can also be used as a steak marinade)
1 pint Guinness
1 pint sugar
Boil in pot and bring down to a simmer. Leave on for 15 minutes. Watch that it doesn't boil over or burn.
Disney’s Secret Sauce
Chicken breasts are grilled with a not-too-sweet, not-too-tangy barbecue sauce that everyone loves. Finishes in almost a glaze and would also be great on pork chops or ribs.
Prep Time: 5 min. Cook Time: 35 min.
2 servings
1 1/2 tablespoons olive oil
1/4 cup diced onion
2 cloves garlic, minced
5 tablespoons ketchup
3 tablespoons honey
3 tablespoons brown sugar
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
salt and pepper to taste
2 skinless, boneless chicken breast halves
Preheat grill for medium-high heat. Heat olive oil in a skillet over medium heat. Saute onion and garlic until tender. Stir in ketchup, honey, brown sugar, apple cider vinegar, Worcestershire sauce, salt, and pepper. Cook for a few minutes to thicken sauce. Remove from heat, and allow to cool. Lightly oil the grill grate. Dip chicken in sauce, and turn to coat. Cook on grill for 10 to 15 minutes, turning once. Move chicken to the skillet with sauce. Simmer over medium heat for about 5 minutes on each side.
Flame Tree BBQ Sauce & Rub
from Flame Tree BBQ, Animal Kingdom
1 C. Ketchup
1/4 C. Rice wine vinegar
1/4 C. Water
1/4 C. Packed light brown sugar
2 T. Molasses
1 T. Worcestershire sauce
1 T. Mild chili powder
1 T. Paprika
2 t. Onion powder
1 t. ground Turmeric
1 t. ground Cumin
1/2 t. Garlic powder
1/2 t. ground Cloves
In a 2-quart saucepan, combine all ingredients. Bring to a simmer over medium heat, reduce heat to low and cook at a bare simmer, stirring frequently, for 35 minutes, or until thickened.
Use immediately or store. covered and chilled, for up to 2 weeks.
Feb. 08 – Made the Rub and BBQ sauce and liked both. The BBQ sauce might be able to use less Worcestershire sauce or something because it has a rather strong flavor.
BBQ Rub
4 oz Sugar
1 oz Season Salt
1 oz Paprika
1 oz Chili Powder
1.5 oz Ground Black Pepper
1/4 tsp Garlic Salt
1/4 tsp Onion Powder
¾ tsp. Cumin
Note: Feb. 08 - It's a really yummy sauce and the only thing I might change is using less Worcestershire sauce as the taste is quite strong. ½ BBQ Sauce recipe and ¼ rub is enough for 2 whole chickens. The rub works very well on its or when doing ribs or anything else.
French West Indian Curry
Disney Institute
Servings: 20
Ingredients
1/4 cup Rice
1/4 cup Cumin Seed (whole)
1/4 cup Coriander (whole)
1 tablespoon Mustard Seeds
1 tablespoon Black Peppercorns
1 tablespoon Whole Fenugreek (optional)
1 tablespoon Cloves (whole)
1 cup Turmeric ground
Preparation
What sets this recipe apart is the unexpected ingredient: toasted rice. The rice acts as both a flavoring and natural thickener.
In a dry sauté pan place the rice and toast over medium heat, stirring occasionally. Place into a bowl and set aside. Add the whole spices to the pan and toast until the aromas are released. Remove from the heat and place in the bowl with the rice. In batches, grind this mixture in a spice grinder (coffee grinder) until milled; add the ground turmeric and blend. This makes one cup, which is enough for 6-8 pounds of meat.
Fresh Salsa
Storyteller's Cafe at Disney's Grand Californian Hotel
1 oz olive oil
3 lbs ripe roma tomato
2 Spanish onions
1 oz garlic clove
1 tablespoon ground black pepper
1 quart tomato juice
2 oz chipotle peppers
1 bunch cilantro
1.5 oz Serrano chili peppers
juice of 1 lemon
4 oz water
Kosher salt to taste about 1 oz
Yields 1 gallon
Wash and trim off the stem core of the roma tomatoes, leave whole and coat with oil. Roast the tomatoes in a 350 degree oven until well browned and soft. Dice the onion very large. Add whole cleaned garlic cloves and whole Serrano peppers cleaned of the stems.
Coat with oil and roast all until soft and lightly browned.
Chop all roasted ingredients in a food processor or blender with fresh cilantro, tomato juice and chipotle pepper to desired consistency. Add lemon juice and season to taste. Add water if needed.
Note: rave online reviews
Ginger Sauce
Teppanyaki Restaurant - Japan
Onion 6 oz
Ginger 1 oz
Soy Sauce* 3 oz
Water 6 oz
Dry Parsley Pinch
Lemon 1/2 piece
Vinegar 1 oz (guess rice vinegar)
Put all ingredients in blender or food processor at highest speed until well blended.
*We recommend using only Japanese soy sauce as the others are not made from the natural soy bean. White vinegar may be used in place of the rice vinegar, but the taste will be slightly altered
Green Onion Chimichurri
Maya Grill, Coronado Springs Resort
Yield: 10 servings
10 oz. green onion, chopped
20 oz. green pepper, chopped
10 oz. parsley, chopped
5 oz. garlic, minced
8 oz. olive oil
4 oz. lime juice
1 oz. coarse black pepper
1 oz. salt
Blend all ingredients. Refrigerate until needed.
Guinness and Honey Glaze
Raglan Road Pub and Restaurant, Pleasure Island
300ml Guinness
100ml clear honey
250g light muscovado sugar
To make the glaze, put the Guinness, honey and sugar into a pan. Reduce by almost half to form a sweet syrupy glaze, then allow to cool.
Note: This is served on Baby back ribs at Raglan Road but is great on pork loin. Brush and baste the pork as it cooks (40 – 50 min) until it's beautifully caramelised and glazed.
Herb Pesto
from Artist Point, Wilderness Lodge
Yield: approx 2 cups
1 cup fresh basil, washed and chopped coarse
2 tablespoons fresh sage, washed and chopped coarse
1 tablespoon fresh oregano, washed and chopped coarse
1/2 cup baby spinach, washed and chopped coarse
8 garlic cloves
1/2 cup extra virgin olive oil
1/2 cup asiago cheese, grated
1/4 cup pine nuts
Kosher salt to taste
Fresh ground black pepper to taste
In a food processor or a blender, chop all of the herbs and the spinach together. Next, add the pine nuts and the garlic cloves and chop together. Then, add the grated asiago cheese and slowly pour olive oil into the mixture to emulsify. Season to taste with kosher salt and fresh ground pepper. Serve with bread, crackers, or over pasta.
Notes: August 07 – I added a little extra parmesan, pine nuts and basil as the sage and garlic are intense. Otherwise an excellent recipe.
Honey Balsamic Glaze
Epcot Food and Wine Festival
Yield: 3 cups of glaze
1.5 pounds of Clover Honey (2 – 21/4 cups)
3 TBSP Brown Sugar
1 TSP Kosher Salt
3 TBSP Whole Black Peppercorns
8 oz. Dark Balsamic Vinegar
Dissolve the brown sugar in the vinegar. Add the remaining ingredients and bring to a boil. Reduce the heat and to simmer for 30 minutes. Strain and cool for use.
Horseradish Cream
Liberty Tree Tavern, Magic Kingdom
1/2 cup Sour Cream
1/4 cup prepared horseradish
Combine ingredients well, keep cold.
Hot Fudge Sauce
(Ghirardelli, Downtown Disney Marketplace)
Yield: 2 Cups
4 ounces (1 baking bar) Ghirardelli Bittersweet Chocolate, broken into ¼-inch pieces
4 tablespoons butter, cut into chunks
1½ cups sugar
½ cup water
¼ cup light corn syrup
1 teaspoon pure vanilla extract
In a heavy saucepan, combine the chocolate, butter, sugar, water, and light corn syrup. Stir the mixture continuously over medium heat until the chocolate and butter have melted and the sugar has dissolved. When the sauce comes to a boil, lower the heat and continue boiling gently for 10 minutes. Remove the thickened sauce from the heat and stir in the vanilla extract. Store covered in the refrigerator.
To reheat, place in a small microwave-safe bowl. Microwave on medium 6 to 8 minutes, stirring after the first 3 minutes.
Jamaican Jerk Marinade
Disney Institute
1/4 cup Minced Garlic
2 tablespoon Ginger Root minced
2 cups Organic Yellow Onion sliced 1/2 length julienne slices
1 Scotch Bonnet pepper quartered and thinly sliced (optional)
1/4 cup Cilantro seeded and thinly (washed if sandy)
1 bunch Scallions bruised and coasely chopped
1/4 cup Thyme bruised
1 tablespoon Allspice ground
1 tablespoon Ground Black Pepper bruised
1/2 cup Wet Jamaican Jerk Seasoning (Available in Jamaican markets)
1 cup Soy Sauce
1/4 cup Worcestershire Sauce
1 quart Water
1/4 cup Lemon Juice (use Lime Juice)
1 cup Vegetable Oil
Mix the ingredients in a container large enough to accommodate the marinade and any food product you will be using. Marinate overnight. Grill your food. Bring the remaining marinade to a boil over high heat, skim off any coagulated proteins that may form on top, reduce heat to medium and continue to cook for 5 minutes. Reserve for use as a sauce if desired.
Note: When working with potent chile peppers, work with latex gloves, because even repeated hand washing will not be effective in removing the large amounts of capsaicin (the compound that gives chile peppers their fiery nature), which can irritate the eyes and skin.
Maple BBQ Sauce
Le Cellier, Canada - Epcot
¼ cup Plugra butter
1 small onion, diced
¼ cup chopped shallots
1 clove garlic, minced
¾ cup apple cider vinegar
¾ cup maple syrup, grade A dark amber
2 bottles of Bullseye BBQ sauce
1 sachet fresh rosemary
1 sachet fresh thyme
to taste Kosher salt
to taste ground black pepper
In a large pot over medium high heat, melt the butter. Sauté the onion, shallots, garlic. Stir often and caramelize well. Deglaze with apple cider vinegar. Reduce by 25%, and then add the maple syrup, bbq sauce and sachet. Turn the heat down to low and simmer for 2 to 3 hours. Remove the sachets and squeeze out excess liquid. Puree the entire mixture until smooth. Adjust seasoning as needed.
Maple Garlic BBQ Sauce
Whispering Canyon Café, Fort Wilderness Lodge
5 oz soy sauce
10 oz maple syrup
2 oz molasses
3 oz cider vinegar
2 oz brown sugar
½ oz ginger, ground
1 oz ginger, minced, fresh
1 oz water
1 oz rice wine (opt)
1 – 2 oz cornstarch
Combine all ingredients, except cornstarch in sauce pan. Bring to a boil, reduce heat & simmer 30 min. Form paste with cornstarch & cold water; add until desired thickness is reached, using up to 2 oz cornstarch if needed. Keep refrigerated.
Marinara Sauce
New Orleans Square, DL
1- 1.5 C. Diced Tomatoes
4 C. Tomato Sauce
3/4 C. Onion, Finely Chopped
2 T. Garlic, Finely Chopped
2 T. Olive Oil
Pinch of each: oregano, thyme, basil, sugar
salt and pepper to taste.
Sauté onion and garlic in olive oil until lightly brown. Add tomato sauce and diced tomatoes. Simmer for 15 minutes, stirring often. Add remaining ingredients and continue simmering for 15 minutes. Adjust seasonings to taste.
Moroccan Chermoula Sauce
Jiko – The Cooking Place, Disney’s Animal Kingdom Lodge
Yield: 8 servings or 1 ½ cups
Traditionally this Moroccan dipping and cooking sauce would have been made with a mortar and pestle. A food processor also yields a nice sauce. Do not use a blender.
2 bunches Fresh Cilantro
8 each Garlic Cloves
2 teaspoons Salt (preferably coarse sea salt)
4-6 teaspoons Ground Cumin
2 tablespoon mild Paprika
2 teaspoons Cayenne (ground red pepper)
1 Roasted Red Pepper (or about 1/2 cup Pimento)**
Juice of 1 Lemon or Lime
6 tablespoons Olive Oil
Trim the stems from the bunch of cilantro. Don’t worry about the thin stems near the leaves. Just remove the thicker stems on the bottom of the bunch as well as any cilantro roots (if so packaged.) Wash and thoroughly dry the cilantro. Drop cilantro tops into a food processor and pulse until finely chopped.
Remove the skin from the four garlic cloves and place them on a cutting board. Smash the cloves under the blade of a knife or use a garlic press. Work the salt into the garlic with the flat edge of the knife. The grains of salt will help to break down the garlic. Add the garlic to the cilantro in the food processor along with the spices and roasted pepper. Pulse to blend. The sauce should not be completely smooth, but should have a little texture.
Remove mixture to a bowl and stir in lemon or lime juice and olive oil. Makes about 1 1/2 cups of chermoula. Use as a dipping sauce for grilled or fried seafood, a baste or marinade for grilled or roasted fish steaks or fillets (such as salmon, swordfish, or tuna) or a marinade for chicken or kebob meats. For Jiko dish rub the chicken with Chermoula and roast.
** Start with less red pepper if you do not like hot foods. They must mean piquillo peppers,
The Roasted Chicken at Jiko is served with red skinned mashed potatoes, preserved lemons, roasted garlic, kalamata olives, and harissa.
April ’08 – Rubbed it on and under the skin of a chicken and let it sit about 30 min. before baking. Delicious and not too hot at all. Used only ½ tsp. cayenne but could use a litte more and it would be fine. Served it with harissa, olives and garlic.
Mustard Sauce
Boma, Animal Kingdom Lodge
Yield: 4 -5 cups (for ½ cup use numbers in brackets)
½ cup teriyaki sauce (1 ½ Tbsp) (Teriyaki Sauce can be a store bought brand)
1 Tablespoon (3/8 tsp) Coleman mustard (dry)
1 cup (3 Tbsp) brown sugar
½ can or 3 ounces (.5 ounce) chipotle pepper
1 ½ cups (1/4 cup) Dijon mustard
1 ½ (1/4 cup) cups honey
In a blender or food processor, place the chipotle pepper and teriyaki sauce. Puree until smooth. Add the rest of the ingredients and continue to puree until smooth. Stop and check the flavors, adjusting to taste. Serve with prime rib.
Note: made it for a prime rib with the Boma rub. Delicious.
Mustard Sauce
Teppanyaki Restaurant - Japan
Onion 1 oz
Mustard (Dry) 1/2 oz
Sesame Seed 3/4 oz
Water 6 oz
Soy Sauce* 4 oz
Salad Oil (Veg) 1 oz
Sesame seeds must be roasted. Roast in a shallow pan in 400 degrees oven until golden brown.
Put all ingredients in blender or food processor at highest speed until well blended.
*We recommend using only Japanese soy sauce as the others are not made from the natural soy bean. White vinegar may be used in place of rice vinegar, but the taste will be slightly altered.
Peanut Dipping Sauce
from 'Ohana, Polynesian Resort
Yield: 2 quarts.
1 ounce garlic in oil
1 teaspoon Thai curry paste
16 ounces soy sauce
1 1/4 pounds sugar
14 ounces peanut butter
1 ounce fresh ginger, finely chopped
Salt and pepper to taste
Chopped green onions and peanuts for garnish
In a medium saucepan, lightly sauté garlic in a small amount of oil. Stir in curry paste. Add soy sauce and bring to a simmer.
2. Add sugar and stir until dissolved. Add remaining ingredients and continue to stir. Season with salt and pepper.
3. Remove from heat and chill.
4. Serve in bowls for dipping garnished with chopped green onions and peanuts.
Resort reviews: out of this world
Peanut Sauce
Disney Institute, WDW
8 Servings
2/3 cup organic yellow onion, minced
1 1/3 clove garlic, minced
1 cup water
2/3 jalapeno chile, seeds removed and flesh minced
2/3 tablespoon ginger root, minced
2/3 of a bay leaf
1/4 cup fish sauce
2/3 of cup chunky peanut butter
1 1/3 tablespoons cilantro, chopped
2/3 tablespoon Vietnamese chili sauce (sriracha brand or comparable)
1/3 cup cider vinegar
lemon juice
In a 2 quart saucepan cook the onions, garlic, ginger and peppers in the fish sauce over medium heat. Add the water and bring mixture to a boil. Whisk in the peanut butter until smooth. Finish with remaining ingredients. Reserve or serve immediately.
Pesto
Swan and Dolphin, Todd English
2 bunches basil
1 bunch mint
4 cloves garlic
1/4 cup pine nuts
1-1/2 cups extra virgin olive oil
1/4 cup Parmesan cheese
Salt and pepper to taste
Place basil, mint, garlic, and pine nuts in a blender, and season with salt and pepper. Chop ingredients, and slowly pour in olive oil while pulsing. Remove from blender and fold in Parmesan cheese.
Pineapple Rib Sauce
Tahitian Terrace, Polynesian Resort
1 qt catsup
1/4 C soy sauce
1/8 C vinegar
1/8 C molasses
1/16 C whole cloves
1 lb brown sugar
1/2 C crushed pineapple
Mix all ingredients together in blender. Sear ribs on grill or in frying pan, then slowly cook in crock pot on low or large stock pot in oven at 275 degrees until cooked through.
Red Wine Butter/Steak Sauce
Concourse Steakhouse, Contemporary Resort
Red Wine Butter
Serving Size : 6
1/4 pound butter -- whipped / unsalted
1/8 pound shallot -- sliced
3/8 cup burgundy
3/8 ounce glace de viande
1/4 ounce green onion -- sliced
1/8 ounce chives -- sliced
1/16 ounce black pepper -- freshly ground
1/3 ounce red wine powder
Method
In a small kettle, caramelize the shallots with one pound of butter. Deglaze the pan with all burgundy and reduce by 2/3; chill. Cream butter in a small mixing bowl with a paddle attachment. Place glace de viande in a steamer or double boiler for five minutes, or until it is palatable. Fold in the reduced wine, green onions, chives, red wine powder and pepper. Continue to mix until all of the items are incorporated. Chill until use.
Rib Rub
Whispering Canyon Cafe at Disney's Wilderness Lodge
Yield: approximately 2 lbs
2-1/8 Cups Granulated Sugar
1/3 Cup Granulated Onion
3 Tbsp Celery Salt
3-1/4 Tbsp Iodized Salt
3/4 Cup Paprika
2-1/2 Tbsp Chili Powder
2-1/2 Tbsp Coarse Ground Black Pepper
1-1/2 Tsp Cayenne Pepper
3/4 Tsp Dry Mustard
1-1/8 Tsp Dry Ginger
3/4 Tsp Granulated Garlic
1/2 Tsp Cumin
1/2 Tsp Thyme
2 Tbsp Whole Marjoram
1 Tsp Ground Cinnamon
1. Combine all the dry ingredients above.
2. Rub onto Ribs before cooking. The ribs here are slowly smoked for hours and very tender.
Roma Tomato Sauce
Lumiere's, Animator's Palate, Parrot Cay, Disney Cruise Line
Yield 4 - 6
2 cans (28 oz each) whole plum tomatoes
5 fresh plum tomatoes
2 small onions, chopped
4 garlic cloves, minced
2 tablespoons olive oil
2 teaspoons brown sugar
4 tablespoons chopped fresh basil leaves
4 teaspoons cornstarch mixed with 2 tablespoons water
Salt and freshly ground black pepper, to taste
1. Preheat the oven to 325°F
2. Strain the canned tomatoes and reserved liquid. Place strained tomatoes on a baking sheet together with the whole fresh tomatoes, and roast for 15 minutes.
3. Meanwhile, in a separate pan, sauté onions and garlic in olive oil until translucent. Add the juice from the canned tomatoes, the brown sugar, and the chopped basil, and bring to a simmer.
4. Remove tomatoes from oven. Cool slightly. Peel the fresh tomatoes, then seed and cut into 1/2" chunks. Add, along with the canned tomatoes, to the onion and garlic mixture. Thicken with cornstarch mixture to keep the sauce from separating, and simmer 5 minutes. Season to taste with salt and pepper.
April ’08 – a very tasty tomato sauce that I used on pasta and pizza.
Sausage Gravy
Whispering Canyon Café, Fort Wilderness Lodge
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).
Sheeba Sauce
Boma, Animal Kingdom Lodge
Yield: 10 Servings
8 fresh Tomatoes
1 tablespoon Oil
3 Spanish Onions, small dice
2 h Jalapeno Chili Peppers, minced fine
2 ounces Cilantro, chopped
Salt and Pepper
Sugar
Blanch the tomatoes for 15 seconds in boiling water. Place in ice water. Peel tomatoes and chop to a small dice. In a saucepot over medium-high heat, add a tablespoon of oil. Add the onions and sauté until soft. Add the tomatoes, jalapenos, and the cilantro. Lower the heat and simmer for 10 minutes. Season with salt, pepper, and sugar. Serve warm.
NOTE: If you want more kick, use your favorite hot sauce.
Steak Sauce
Serving Size : 6
1/8 pound shallots
1/16 pound white onions
1/16 ounce cracked black pepper
1/16 ounce juniper berries -- chopped
1/8 bay leaf
1/8 liter burgundy
1/16 gallon jus lie
3/8 ounce red wine powder
salt and pepper -- to taste
In a small kettle caramelize the shallots and onions. Deglaze with burgundy. Place cracked black pepper, bay leaf, and juniper berries in a sachet, and add to the reduction. Reduce by 2/3, remove sachet. Puree the mixture until smooth. Add jus lie and red wine powder. Reduce by 1/3, thicken consistency with corn starch slurry. Season with salt and pepper. Strain and cool. Reheat to 165º for 20 seconds for service.
Strawberry Sauce
2 cups Strawberry Preserves
1 cup water
1 tbls. lemon juice
Combine all ingredients in a blender and mix for one minute. Fresh strawberries may be added if desired. Serve rice cream in a bowl with sauce on the side or portion and cover with sauce.
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.
Spicy BBQ Sauce
Whispering Canyon, Wilderness Lodge
Yield: 1 Quart
¼ cup Water
1 cup Cider Vinegar
20 oz. Ketchup
4 oz. Sugar, granulated
1 Tsp. Celery salt
2 Tsp. Salt
1 Tsp. Garlic, granulated
1 Tsp. Onion, granulated
½ Chili Powder
¼ Tsp. Cayenne Pepper
1 Tsp. Black Pepper
½ oz. Worchestershire Sauce
Combine all ingredients in a 2 quart sauce pot. Bring to a boil, reduce heat and let simmer ½ hour. Refrigerate leftovers. (great on brisket)
Spicy Honey Soy Vinaigrette or Glaze
Le Cellier, Epcot
½ cup + 2 ½ tsp. honey
½ cup rice vinegar
¼ cup Mirin
2 Tbsp. soy sauce
¼ cup sweet chili sauce
1 Tbsp. sesame oil
11 ounces canola oil
1 ½ tsp. Tabasco sauce
¾ tsp. red pepper flakes
¾ tsp. chili powder
1 1/4 ounces garlic purée
1½ Tsp. lemon juice
1 Tbsp. lime juice
1 Tbsp. salt
½ Tbsp pepper
Add all ingredients except for canola and sesame oil in large mixing bowl bowl. Slowly add sesame and canola oil, place in Cambro, refrigerate.
This sauce was served with the “Stir-fried Beef Tips - Served with Udon noodles and seasonal veggies, finished with a soy glaze”.
Sundried Tomato Chutney
Boma, Animal Kingdom Lodge
Yield – 8 servings
1 cup Granulated Sugar
1 cup Water, cool
½ cup Malt Vinegar
2 cups Sundried Tomatoes, diced and dehydrated
1 tsp. Jalapeno, minced and no seeds
1 tsp. Ginger, fresh, minced
1 tsp. Coriander, toasted, grind seeds
1 tsp. Cardamom Powder
1 tbsp. Red Chili Flakes
1 tbsp. Cilantro, chopped
In a non-reactive saucepot, combine sugar and water. Wipe down side of pot with water. Be careful to keep sugar mixture clean. Bring to a boil over high heat. Do not stir or move in any way! Cook until amber colored. Add malt vinegar. Stand back and beware of steam. Add all other ingredients except the tomatoes, cilantro, and jalapeno. Stir and bring to a simmer. Allow liquid to reduce and thicken to a thick syrup consistency. Add the tomatoes, cilantro, and jalapeno. Stir up really well. Remove from the heat and cool right away in the refrigerator.
Sweet and Sour Sauce
Ohana, Polynesian Resort
½ c water
1 c white vinegar
1 c granulated sugar
2 tsp red food coloring, optional
2 Tbl cornstarch
2 Tbl water
½ c diced green pepper
½ c diced onion
½ c diced pineapple
In a saucepan, combine ½ cup water, the vinegar, sugar and food coloring if desired. Bring to a boil. Dissolve cornstarch in 2 tablespoons water and stir into vinegar mixture, using a whisk. Cook and stir 5 minutes. Add green pepper, onion and pineapple. Serve on shrimp, chicken or pork. Refrigerate leftovers.
Tamarind BBQ Sauce (for use with Spare Ribs or Fish – Boma serves it with Grilled Salmon)
Boma, Animal Kingdom Lodge
3 cups Chili Sauce
1/2 cup Tamarind Paste (strain out seeds and dilute in water)
1 cup water
1/2 cup Brown Sugar
1/4 cup Honey
1 cup Soy Sauce
1/2 cup Balsamic Vinegar
1 7-oz. can Chipotle Peppers
1 Poblano Pepper, seeded and chopped
1 cup white onions, chopped
1/2 cup garlic, rough chopped
2 teaspoons Cinnamon
2 Tablespoons Ground Coriander
3 Tablespoons Crushed Red Pepper
In a small bowl, soak tamarind paste in one cup of water. Let sit for 10 minutes. Using your hand, break the pulp from the seed. Place seed in cheesecloth and juice on the pot. Put all ingredients into a small pot and bring to a boil. Simmer for about 45 minutes. Mix and puree all ingredients in a blender. Cool. Mix half and half with Teriyaki Sauce (see recipe) below.
May 08 - I used a dried ancho chili for the poblano and 3 dried chipotle peppers instead of the canned. Used 1/2 tablespoon crushed red pepper. On its own this sauce is probably too strong and "sharp" to be successful but mixed with the teriyaki sauce it's fabulous. One could use more teriyaki to tamarind.
Tamarind BBQ Sauce- Version 2
(for use with Spare Ribs)
Yield: 1 serving
1 qt Orange Juice
1 lb pkg Tamarind Pulp
½ c Pickled Ginger Juice
2 fl oz Rice Wine Vinegar
1½ Tbl Coleman’s Mustard, Dry
2 qt BBQ Sauce
1 qt Teriyaki Sauce (below)
Put all ingredients in a saucepan and bring to a simmer. Simmer until all the flavors are infused, approximately a half hour.
Tandoori Butter
Jiko - The Cooking Place, Animal Kingdom Lodge
1 pound Butter, room temperature
2 tablespoons Tandoori Spices (buy from )
½ cup Olive Oil
½ tablespoon Kosher Salt
¼ teaspoon Fresh Ground Black Pepper
1 each Parchment Paper, cut in half
1. Place the room temp butter in a mixing bowl and whip it really well until fluffy with lots of white peaks.
2. Carefully add in the Tandoori spices and mix well on slow speed.
3. Slowly add in the olive oil and let it mix well.
4. Season with the Kosher salt and the fresh ground black pepper. Adjust seasoning if need be.
5. While the butter is still soft, lay out a small amount of it onto the parchment paper and roll it tight for easy storage and portion control.
Teriyaki Sauce
Boma, AKL & Epcot Food and Wine Festival
¾ - 1 cup Sugar (to taste)
1 cup Soy Sauce, low sodium
1/2 cup water (optional)
3 Tablespoons Garlic, peeled and chopped
1 Tablespoon Ginger root, peeled and chopped
1/2 bunch Scallions, whites only
Bring all ingredients to a boil in a non-reactive pot (non-aluminum pot) and reduce to simmer until thick. Strain and keep refrigerated until ready to use.
May 08 - Accidentally used 1/2 cup mirin and 1/2 cup soy sauce instead of 1 cup soy sauce. I simmered the sauce approximately 1 hour and it's one of the best teriyaki sauces I've ever have. This stands alone as a very good sauce.
Teriyaki Sauce
California Grill, Disney’s Contemporary Resort
Yield: 1 quart
1 cup Aji-Mirin
1 cup soy sauce
1 cup granulated sugar
1 cup brown sugar
1 each garlic cloves, chopped
1 tbsp ginger, chopped
In a stockpot, add mirin and soy sauce, bring to boil.
Before liquid comes to a boil, add granulated and brown sugars.
Bring to a soft boil, then reduce to a simmer. Simmer 1 hour and 15 minutes, then strain through a china cap*. Skim any foam that appears after straining.
Then pass through chinois before bagging, then cool.
* Also called a bouillon strainer or chinois. It is used to strain sauces, stocks and pureed soups; is ultra-fine and will remove tiny seeds and fiber.
Tamarind BBQ Sauce
Note: The Tamarind Sauce used to be served with the Beef Filet as in the menu item: "Oak-fired Beef Filet with Three Cheese Potato Gratin, Asparagus, and Tamarind Barbecue Sauce". The Sauce is no longer on the menu and has been replaced with the TERIYAKI SAUCE as in: "Oak-fired Filet of Beef with Potatoes, Bacon, Pearl Onions, Mushrooms and Teriyaki Barbecue Sauce" - (from a Jan. 2008 menu.)
Same as above but add 1/2 cup pure **tamarind concentrate (paste) to the mirin and soy sauce in step 1. Use non reactive saucepan. Stir to dissolve tamarind, loosening the strands. Continue as above.
**Tamarind pulp tastes like dates mixed with lemon and peaches. It is sour and acidic so use it like you would lemon juice.
Tomato Basil Sauce
from Mama Melrose's, Disney-MGM Studios
1 ½ lbs diced onions, ¼” dice
½ lb minced garlic
2 oz olive oil
¼ lb basil, chopped
½ tbsp oregano, dried
½ tbsp marjoram, dried
½ tbsp Kosher salt
¼ tbsp fresh ground black pepper
16 oz crushed tomatoes
16 oz diced tomato
1 can tomato paste
In a kettle heat the olive oil, add the garlic and onions stirring constantly until garlic and onion has a nice aroma and is starting to turn golden brown. Add the basil and the herbs and salt and pepper and cook for 5 minutes, then add the tomato paste. Cook for 5 more minutes. Add all other ingredients and combine.
Bring to boil. Cook over medium heat for 5 hours, stirring regularly so that you do not burn the sides of the kettle.
Tzatziki
Epcot International Food and Wine Festival, Greece
2 cups Plain Yogurt
1 each Medium Cucumber
(peeled, seeded, and diced)
1 each Garlic Clove, minced
2-3 tsp. Fine Olive Oil
1 tblsp. White Vinegar
1 tblsp. Fresh Dill, finely chopped
1 tsp. Fresh Mint, finely chopped
Pinch of Salt
Combine all ingredients in a glass bowl and chill to allow flavors to penetrate the cucumber. Serve as a "dip", on lettuce leaves as a salad, or with Lamb Souvlaki, Spanakopitas, fried zucchini, eggplant, or fish.
Vanilla Sauce
1900 Park Fare, Grand Floridian
Yield: 16 servings
3 Egg Yolks
4 oz. Sugar
1/2 bean Vanilla Bean (split lengthwise)
1 cup Heavy Cream
1 cup Milk
1. In a saucepan, combine vanilla bean, heavy cream and milk. Bring to a boil.
2. In a mixing bowl combine egg yolks and sugar. Mix together well.
3. Slowly pour boiled milk and cream into egg yolk mixture, stirring constantly.
4. Return to heat and cook until thick, stirring constantly. Do not boil.
5. Strain. Chill in an ice bath.
6. Serve over bread pudding (or fruit, waffles or pancakes).
Vanilla Sauce (for Apple Strudel)
Epcot Food and Wine Festival, Germany
1 tsp Vanilla Extract
1 cup Heavy Cream
1 cup Milk (Whole)
3 each Whole Eggs
1/3 cup Sugar (granulated)
Combine the egg yolks and sugar in the bowl of a mixer. Beat with a wire whip attachment until thick and light. Scald the milk in a double boiler. Heat the heavy cream in a separate saucepan, then add the milk..
With the mixer running on slow speed, very gradually pour the scalded milk into the egg mixture.
Pour back into the double boiler. Heat it slowly, stirring constantly, until it thickens enough to coat the back of a spoon. Remove from the double boiler and set in a pan of cold water. Stir in the vanilla.
Stir the sauce occasionally as it cools in refrigerator.
Watermelon Salsa
Disney Institute, WDW
Serves 14
1 cup red watermelon, seeded and diced
1/2 cup honey dew melon, diced
1/2 cup cantaloupe, diced
1/4 cup blueberries
1 bunch green onions, sliced
2 tomatoes, vine ripe, seeded and diced
1/2 jalapeno chile, seeds removed and diced small
6 tablespoons sherry vinegar
1/4 cup olive oil
This salsa is a great wake-me-up breakfast item or served with fish at lunch, or as a side item for dinner. Place all ingredients in a bowl and mix together. Refrigerate for at least 5 minutes.
White Meat Marinade
from 'Ohana, Polynesian
2 tbs garlic, minced
¼ cup malt vinegar
¼ cup lemon juice
3 dashes tabasco
1 tsp kosher salt
½ tsp cracked black pepper
¼ cup light brown sugar
1 cup olive oil
Place all of the ingredients except the oil in a food processor. Slowly add the oil to the food processor to form an emulsion. Reserve half of the marinade for later use. Marinate the meat for two to three days in the refrigerator. Strain the reserved marinade and use to baste the meat during the cooking process.
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