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Old 12-19-2007, 03:26 PM   #631
rcraw45425
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Thanks Lynn. BTW, We'll be in "the world" in two weeks and I'll see if I can get some recipes. Our usual are 'Ohana & Nine Dragons and we'll be trying Yachtsman this time as well. May hit Planet Hollywood & Cape May too.
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Old 12-19-2007, 08:12 PM   #632
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Rose and Crown

I was wondering if anyone had the Rose and Crown's smoked salmon appetizer recipe. We liked how it was more of a mousse or spread rather than the traditional layers of cream cheese, smoked salmon and capers.

Thanks!
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Old 12-19-2007, 09:59 PM   #633
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The Ultimate Lemon Drop Martini

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
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Last edited by Tatania; 12-19-2007 at 10:06 PM.
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Old 12-20-2007, 03:20 AM   #634
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Cucumber Salad - Grand Floridian

Any ideas?
Quote:
Originally Posted by colkeena View Post
We enjoyed this side dish but cannot find the recipe.Does anyone have it?Loved the sweet dressing.
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THEME PARKS
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The DVC/Timeshare Advantage
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Old 12-20-2007, 05:35 PM   #635
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Quote:
Originally Posted by liamandcaili View Post
I was wondering if anyone had the Rose and Crown's smoked salmon appetizer recipe. We liked how it was more of a mousse or spread rather than the traditional layers of cream cheese, smoked salmon and capers.

Thanks!
interesting. Guess it's changed over the years because in '03 it was sliced smoked salmon
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Old 12-20-2007, 06:16 PM   #636
lynninpa

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Ghirardelli's Turtle Brownies

Ghirardelli's Turtle Brownies
Source of Recipe: 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

(Using the brownie ingredients): 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.

(Using topping ingredients): 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.
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Old 12-22-2007, 03:51 AM   #637
Tatania
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American Heritage Turkey with Chanterelle Mushroom Merlot ‘Gravy’ & Crannie Relish

Thanks for the yummy Turtle Brownie recipe!

Is anyone going to be trying out Disney recipes over Christmas? For Christmas Day I'll be making the "Turkey with Chanterelle Mushroom Merlot ‘Gravy’" from Andrew Sutton of the Napa Rose. (Mom is doing the cranberry sauce so won't be trying that recipe).
The side dish I'm trying is the Sweet Potato & Hazelnut Gratin (see page 24).
Someone else is doing dessert but I'll include a Xmas dessert recipe - also from Andrew Sutton at the Napa Rose.


American Heritage Turkey with Chanterelle Mushroom Merlot ‘Gravy’ & Crannie Relish
Napa Rose restaurant at the Grand Californian Hotel at Disneyland (from Chef Andrew Sutton)

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.



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.
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Old 12-22-2007, 03:40 PM   #638
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Just got back from a delicious trip! I'm hoping there is a recipe out here for the Chili at SciFi (I know probably not a popular one, but I loved it!) and the Tomato soup that they served with the kids meal. Both were soooo good.
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Old 12-23-2007, 06:46 PM   #639
lynninpa

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Quote:
Originally Posted by rcraw45425 View Post
Thanks Lynn. BTW, We'll be in "the world" in two weeks and I'll see if I can get some recipes. Our usual are 'Ohana & Nine Dragons and we'll be trying Yachtsman this time as well. May hit Planet Hollywood & Cape May too.
Have a fabulous adventure!
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Old 12-23-2007, 06:59 PM   #640
lynninpa

Help yourself! I just made a few new batches!
 
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Quote:
Originally Posted by Tatania View Post
American Heritage Turkey with Chanterelle Mushroom Merlot ‘Gravy’ & Crannie Relish
Sounds like a wonderful Christmas Dinner, Tatania! Enjoy!
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Old 12-23-2007, 07:03 PM   #641
lynninpa

Help yourself! I just made a few new batches!
 
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Quote:
Originally Posted by Tikitoi View Post
Just got back from a delicious trip! I'm hoping there is a recipe out here for the Chili at SciFi (I know probably not a popular one, but I loved it!) and the Tomato soup that they served with the kids meal. Both were soooo good.
I have been searching & searching for that chili recipe for another Diser for quite some time now. I do hope I-or someone else-can find it for you guys! I will look around for the tomato soup recipe and will also add it to the list of requested recipes.
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Old 12-24-2007, 01:32 PM   #642
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Keoke Coffee

Countdown to Xmas Eve and the egg nog is almost made (had to send DS back to store as he had picked up wrong ingredients).

Yesterday I made the Keoke Coffee for an afternoon "advent" gathering and it was very good. Also made Goofy's Lasagna (p. 30) and it's a good recipe. It's not low-fat in case people are looking for a low-cal veggie entree and it makes a lot. The 2 of still haven't finished it after 4 days. It's very cheesy and I cooked the vgetables on the soft side as that's how we prefer them.


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
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Old 12-24-2007, 01:37 PM   #643
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Quote:
Originally Posted by lynninpa View Post
Sounds like a wonderful Christmas Dinner, Tatania! Enjoy!
Finally got the turkey in the brine late last night - so it won't make the 48 suggested hours - *sigh* and the demi-glace for the gravy was VERY pricey.

I'd like to wish all our Disney cooks a happy and peaceful Christmas - here's hoping all our dishes turn out spectacularly.

If I get to the Sci-Fi diner (without an ADR), I'll ask for the chili recipe.
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Old 12-24-2007, 09:08 PM   #644
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Would love to have the recipe for the bean/carrot/mushroom veggies they used to serve at the Tusker House before it changed over to a buffet. Also, does anyone know the recipe for the "Homestyle Potato Casserole they are now serving at the Garden Grill---I really stuffed myself on that dish a couple of weeks ago!
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Old 12-25-2007, 12:07 PM   #645
lynninpa

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International Coffees: Special Events at WDW

Cafe Hollandais (Dutch Coffee)
Special Events, Walt Disney World

1 1/2 ounces chocolate mint liqueur
Coffee
Whipped cream
Fresh mint leaves

Combine liqueur & coffee in a stemmed glass. Top with whipped cream and garnish with mint leaves.

Last edited by lynninpa; 12-25-2007 at 12:21 PM.
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