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Old 12-25-2007, 08:49 PM   #661
lynninpa

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Le Cellier: Maple Dip Dressing

Le Cellier: Maple Dip Dressing

*Serve with fresh fruit.

1/4 cup maple syrup
2 Tbsp light brown sugar
1 & 1/4 cups sour cream
2 Tbsp whipping cream

Mix maple syrup & sugar together. Blend in sour cream and whip on low speed with an electric mixer until smooth. Add whipping cream and whip on high until mixture is light & creamy. Serve with fresh fruit. Keep any unused portion refrigerated.
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Old 12-26-2007, 01:08 AM   #662
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Well, 11.40 and the kitchen is sort of clean and I can finally rest. To be totally honest I wasn't in the best mood by the time everyone drifted over for Xmas dinner. By that time Mom and I had been working in the kitchen non-stop for over 5 hours while the 8 family members coming for dinner had been able to have a relaxing day. I announced that next year I'll be spending Xmas in Disney World and won't be cooking!

Anyway, the consensus was that the dinner was one of the best in everyone’s memory because the recipes could not have been better.

Andrew Sutton’s American Heritage Turkey and Gravy (p. 43) was superb. I used a normal Grade A turkey and had it in the brine for about 1 ½ days but it was so tender and flavorful. Since he had no stuffing recipe I made a pecan/raisin/bread stuffing that was excellent. After simmering the sauce on low for almost 3 hours it still wasn't thickening the way the recipe described so I made a roux and added it. That it made it the right thickness for me.

The Sweet Potato Hazelnut Gratin was (p. 24) was divine as well. My food processor broke today (long story involving me making a bad miscalculation which caused the processor to rip apart) so all the nuts and potatoes had to be processed by hand. Next time I’d cut the nuts a little finer – especially for the topping and try it with half and half. But the dish got praise all round. I’ll definitely make it again.

Hope everyone else had a fabulous Xmas dinner. Besides the Ohana Potatoes did anyone try some Disney recipes?

8 days till WDW!!!
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Old 12-26-2007, 06:32 AM   #663
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Need help

We have made pretzel bread twice according to the recipe on page 16 of this forum. It has been good both times and taste very much like the pretzel bread at Biergarten. Only problem is...it doesnt brown. It stays white! Help me, what are we doing wrong? We put the eggwash on top like it says which should help give it that golden brown color. So what else can we do, Any suggestions would be great!
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Old 12-26-2007, 12:25 PM   #664
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Quote:
Originally Posted by jimmytammy View Post
We have made pretzel bread twice according to the recipe on page 16 of this forum. It has been good both times and taste very much like the pretzel bread at Biergarten. Only problem is...it doesnt brown. It stays white! Help me, what are we doing wrong? We put the eggwash on top like it says which should help give it that golden brown color. So what else can we do, Any suggestions would be great!
I compared a few different recipes for Pretzel Bread after reading your post. Although the "Disney" recipes all called for the same egg wash, a few recipes said to bake at 450 rather than 400 degrees. Maybe that would make the difference? An many "non Disney" pretzel bread recipes said to simply brush with beaten egg without the water. Hope this info helps!

Last edited by lynninpa; 12-26-2007 at 12:30 PM.
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Old 12-26-2007, 12:31 PM   #665
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lynninpa - Just wanted to say "Thank You" for all the work you do maintaining this thread. I LOVE the way it's organized by the type of dish on the first page, it makes it so easy to find what I'm looking for!!!
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Old 12-26-2007, 12:58 PM   #666
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lynninpa

Thanks so much! I am going to try them both for good measure.
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Old 12-26-2007, 05:30 PM   #667
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Quote:
Originally Posted by TigerKat View Post
lynninpa - Just wanted to say "Thank You" for all the work you do maintaining this thread. I LOVE the way it's organized by the type of dish on the first page, it makes it so easy to find what I'm looking for!!!
You are most welcome! And "Thank You" for saying "Thank You!"
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Old 12-26-2007, 05:31 PM   #668
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Pretzel Bread

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Originally Posted by jimmytammy View Post
Thanks so much! I am going to try them both for good measure.
Do let us know how they turn out, jimmy...or tammy!
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Old 12-26-2007, 05:42 PM   #669
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Quote:
Originally Posted by lynninpa View Post
I am not sure about how they prepare their steaks yet here is the recipe for the potatoes.

Le Cellier: Cream Cheese mashed Potatoes

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
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.
Just wanted to Thank You again for the recipe. I made the mashed potatoes for Christmas Eve and they came out delicious!!! and very easy to make.
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Old 12-26-2007, 05:51 PM   #670
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Le Cellier: Creamed Cheese Mashed Potatoes

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Originally Posted by llmurphy17 View Post
Just wanted to Thank You again for the recipe. I made the mashed potatoes for Christmas Eve and they came out delicious!!! and very easy to make.
You are very welcome! I love when Disers "come back" to let us all know how a recipe turned out!
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Old 12-26-2007, 06:45 PM   #671
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Raglan Road: Dalkey Duo (Beer Battered Cocktail Sausages with Mustard Mayonnaise)

We had this appy at Raglan Road and it was great! This recipe comes straight from RR's Head Chef's cookbook.

Raglan Road: Dalkey Duo (Beer Battered Cocktail Sausages with Mustard Mayonnaise)

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.
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Old 12-26-2007, 07:54 PM   #672
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Beaver Tails

Just wanted to note that this is not a Disney recipe. Yet many people claim that they are just like the ones that used to be sold in Canada in EPCOT.

Beaver Tails

1 pkg frozen whole wheat bread dough, thawed
oil or crisco for frying

Toppings: cinnamon/sugar, powdered sugar, honey, jam, chocolate syrup

Break off fistfulls of dough and shape into elongated slabs, the shape of your hand. Heat oil or crisco in a large, heavy fry pan. Drop dough, one or two at a time, into the hot oil and fry until both sides are golden brown. Drain on paper towels and serve with your choice of topping.
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Old 12-26-2007, 10:41 PM   #673
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Quote:
Originally Posted by jimmytammy View Post
We have made pretzel bread twice according to the recipe on page 16 of this forum. It has been good both times and taste very much like the pretzel bread at Biergarten. Only problem is...it doesnt brown. It stays white! Help me, what are we doing wrong? We put the eggwash on top like it says which should help give it that golden brown color. So what else can we do, Any suggestions would be great!
I read on the Disboards that the pretzel bread is imported from Canada and is not the same as the soft pretzel recipe. Pretzel Bread information
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Old 12-26-2007, 10:53 PM   #674
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Quote:
We had this appy at Raglan Road and it was great! This recipe comes straight from RR's Head Chef's cookbook
In case you have the cookbook, is there a recipe for his Banoffi pie or "Bates Banagher Banoffi Beauty". I had Banoffi Pie last summer in Ireland and it was crazy good. If Kevin's cookbook has a recipe I'd love to try it!
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Last edited by Tatania; 12-27-2007 at 03:04 AM.
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Old 12-26-2007, 11:46 PM   #675
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Wild Forest Mushroom Chowder (Eatin'n'Drinkin')

Wild Forest Mushroom Chowder (Eatin'n'Drinkin')
Raglan Road, Downtown Disney
Serves 4 – 6

2 teaspoons olive oil
9 T butter, diced (at room temperature)
3/4 cup onion, finely chopped
1 garlic clove, crushed
1 1/4 lb wild mushrooms, chopped (such as chantarelle, oyster and ****ake)
2 fl oz white wine
4 cups vegetable stock or water
5 fl oz (1/4 pint) cream
salt and freshly ground black pepper


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 cook 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.
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