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Old 06-01-2008, 08:26 AM   #2251
TheGoofyMama
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* Exported from MasterCook *

Smoked Salmon Pizzetta

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pizza crusts -- 8- 10 inches in diameter (1 to 2)
1/2 pound smoked salmon
1/2 cup lemon dill sour cream (see recipe below)
2 tablespoons capers
1/2 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:
1/2 cup sour cream
2 tablespoons chopped fresh dill
1 teaspoon lemon zest
1 tablespoon lemon juice
1/2 teaspoon kosher salt
1/2 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.

Description:
"Napa Rose Restaurant, Disney's Grand Californian , Andrew Sutton,
Executive Chef"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 144 Calories; 11g Fat (68.5%
calories from fat); 9g Protein; 3g Carbohydrate; trace Dietary Fiber; 45mg
Cholesterol; 561mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0
Vegetable; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.

NOTES : For 6-8 people as a canapé.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0






* Exported from MasterCook *

Vegetable Potato Bake

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 Pounds Hash Brown Potatoes (shredded Potatoes
Partially Blanched)
1 lb yellow squash -- sliced 1/3” thick (lengthwise)
1 lb zucchini
6 Portobello mushroom cap -- clean gills off
4 roasted red peppers
1 1/4 Pounds Soy (mozzarella) Cheese, Grated -- 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 chees (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.


Description:
"from Sci-Fi Dine-In Theater, Disney-MGM Studios"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 900 Calories; 62g Fat (56.3%
calories from fat); 27g Protein; 81g Carbohydrate; 28g Dietary Fiber; 0mg
Cholesterol; 8586mg Sodium. Exchanges: 0 Grain(Starch); 15 1/2 Vegetable;
11 1/2 Fat.

NOTES : From Sci-If Dine-In Theater, Disney-MGM Studios


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
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Old 06-01-2008, 11:40 AM   #2252
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DD and I made the Tusker House corn chowder last night - it is delicious and so easy to make!! I think we'll be having that a lot! Thanks so much to you guys for posting the recipes...
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Old 06-02-2008, 01:31 AM   #2253
Tatania
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Quote:
Originally Posted by TheGoofyMama View Post
* Exported from MasterCook *

Shrimp on the Barbie Version 1

Shrimp on the Barbie Version 2
OK, I know my eyes are bad but what is the difference between version 1 and 2? There's a 1 calorie difference so it must be something

The version in the 2007 Epcot Food and Wine Festival Cookbook is very simple.

Shrimp on the Barbie
Epcot Food and Wine Festival Australia, 2007
Serves 4

2 pounds shrimp

Marinade
1/2 cup olive oil
2 medium lemons, juiced
1 garlic clove, chopped
1 tablespoon lemon myrtle or lemon balm, chopped
1/4 cup barbecue sauce

Peel and clean the shrimp. Combine all marinade ingredients in a bowl. Add shrimp and marinade for two hours. Skewer shrimp onto skewers and cook on the grill for 2 minutes.


Grilled Lamb Chops with Caramelized Onions
Epcot Food and Wine Festival Australia, 2007
Serves 4

Marinade
3/4 cup olive oil
1 tablespoon lime zest
2 tablespoons lime juice
1 tablespoon finely chopped garlic
1/4 cup finely chopped mint
1/2 teaspoon freshly ground pepper
1/2 teaspoon salt

8 Australian lamb chops

Shiraz Glaze

2 tablespoons butter
1 cup thinly sliced onions
1 tablespoon finely chopped garlic
Salt and freshly ground pepper to taste
3 cups Shiraz Wine

1. Combine all the items for the marinade in a shallow dish large enough to place the lamb chops in one layer. Coat both sides of the chops in the marinade and leave for 2 hours at room temperature or up to 24 hours in the refrigerator.
2. Heat the butter in a medium sized sauté pan over medium heat. Add the onions and garlic to the pan and cook, stirring frequently, until the onions are golden brown. Season with salt and pepper to taste. Add the wine to the pan and bring the liquid to a boil. Reduce the heat and simmer until the wine is reduced to approximately 1 cup or until you have a syrupy consistency.
3. Meanwhile, grill the chops for 3 to 4 minutes on each side or until desired doneness.
4. To serve, allowed 2 chops per person and pass the Shiraz Glaze in a sauce boat.
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Old 06-02-2008, 07:39 PM   #2254
piratesmate
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Quote:
Originally Posted by Hmbldr
Anyone have recipes for Tangerine Cafe, chicken or lamb? DS really loved that - went back twice. Our only repeat of the trip.
I've added this to our Request List, although I wonder if they use the same recipe for this as the F&W Festival recipe for Beef Shawarmah. (That was the only lamb/chicken dish I saw on the Tangierine's menu...is that what you were looking for or was it another dish?)

I've also updated the Request List for the information added this week about dishes taken off the menu, etc. Plus I've listed the additional reviews, tips & tweaks mentioned. They are listed in the Index thread in post #3 & are alphabetical by restaurant. I hope that you are finding this helpful as you make various recipes. We might as well learn by other's experiences, right?

Quote:
Originally Posted by Hmbldr
Today I made Pot Roast, which I had actually never made before. I didn't have all the ingrediants for either recipe - 50s Prime Time or Liberty Tree Tavern, so I improvised and combined the ideas of both. Came out great, everyone loved it. Last month, I had it at 50's PT and DS had it at LTT. Very satisfying and enough left for tomorrows lunch...Mmmmm.
I noticed that the 50's Prime Time Café version that Hmbldr mentioned wasn't listed in the index. I'm posting that one with a few others from the Prime Time.

Prime Time Pot Roast
Prime Time Cafe

5 lbs Top or bottom round roast
1½ c Dry red wine
1 Onion, diced
2 Carrots, peeled and diced
2 cloves garlic, minced
1 stalk celery, diced
6 c Beef Bouillon
¼ c Olive oil
Salt and pepper to taste

Preheat oven to 350 degrees. 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. Pour the wine around the meat. Sauté the cut vegetables until golden brown and add to the roasting pan. Pour the beef bouillon into the pan. Pour liquid over the roast and cover. Cook 30-45 minutes per pound. Remove from oven and let rest for 15 minutes.

= = = = = = = =
BRAISED BEEF TIPS
Prime Time Café

2 oz olive oil
6 lb beef tips
1 large onion, small diced
¼ c chopped Italian parsley
1 tsp minced garlic
2 bay leaves
1 c dry red wine
2½ c 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 1½ hours. Season with salt and pepper to taste at the end.

= = = = = = = =
S'mores
Prime Time Café

1 Each Chocolate bar
1 each Graham Cracker
12 each Marshmallows
1 Tbl Chocolate syrup

Place graham cracker on plate, top with chocolate bar, then marshmallows. Place s'more under broiler for 1 minute until marshmallow brown slightly. Drizzle with syrup.

= = = = = = = =
Roast Beef Sandwich
Prime Time Café

3 slices Rye bread, toasted
¼ lb Roast beef, rare, thin slice
2 slices Muenster cheese
3 slices Bacon, cooked
½ cup Iceberg lettuce, shredded
¼ cup 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.
Yield: 1 serving

= = = = = = = =
CHICKEN POT PIE
Prime Time Café

2 c chicken tenderloins, uncooked
1 c broccoli, tops only
½ c carrots, cubed
½ c celery, cubed
¼ c leeks, diced
3 Tbl butter
3 Tbl flour
3 c milk or half and half
1 c Parmesan cheese, grated
2 chicken bouillon cubes
1 egg, beaten
Pastry dough for a single pie (double crust)

Preheat oven to 400 degrees.
In boiling salted water, simmer chicken tenderloins, broccoli, carrots, celery, and leeks until chicken is fully cooked and vegetables are tender, but still firm (about 15 minutes). Drain well and set aside. In a medium sized skillet, melt butter and add flour. Cook for 5 minutes and add milk or half-and-half. Bring to a boil and simmer until thickened (about 10 minutes). Dissolve chicken bouillon cubes in ¼ cup warm water and add to sauce. Blend in grated Parmesan cheese and remove from heat. Add cooked chicken and vegetables and mix well. Pour mixture into a deep-dish pie plate and cover with pie dough. Seal edges well and brush top with beaten egg. Bake until crust is golden brown and the filling is hot (about 45 to 50 minutes). Brushing a little milk on the top of the pie dough before baking will give the crust a delightful color.
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Last edited by piratesmate; 06-03-2008 at 10:19 AM.
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Old 06-03-2008, 11:12 AM   #2255
TheGoofyMama
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* Exported from MasterCook *

Chocolate Paradiso

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 boxed Devil's Food Cake mix (Pillsbury
Plus recommended)
1/4 cup heavy cream
1 lb chocolate chips
3 cups toffee pieces
1 ounce cocoa powder

Follow directions on the box for baking the 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. Place 6 ounces of ganache on
each cake layer and spread evenly. Sprinkle each with 1 cup of toffee
pieces. Flip top layer onto bottom layer and press gently. Spread
remaining ganache over and around cake. Dust top of cake with cocoa
powder.


Description:
"Portobello Yacht Club"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 2436 Calories; 161g Fat (52.2%
calories from fat); 26g Protein; 305g Carbohydrate; 36g Dietary Fiber;
82mg Cholesterol; 78mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat;
0 Non-Fat Milk; 32 1/2 Fat; 19 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0



* Exported from MasterCook *

Chocolate Dream Log

Recipe By :Walt Disney World
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 box Yellow Cake Mix.
Mix cake according to package directions.
Bake in a 13x9 inch pan to make small
sheets about 1/4 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
1/2 cup heavy cream -- cold

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.

Description:
"Epcot Food and Wine Festival"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 937 Calories; 93g Fat (88.9%
calories from fat); 22g Protein; 5g Carbohydrate; 0g Dietary Fiber; 892mg
Cholesterol; 259mg Sodium. Exchanges: 2 1/2 Lean Meat; 1/2 Non-Fat Milk;
17 Fat.

NOTES : Yields 4 to 6 servings Prep Time: 25 minutes

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0




* Exported from MasterCook *

Pineapple Spice Cake

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cup Brazil Nuts
1 cup Butter
1 T. Honey
1 cup Sugar
6 Egg yolks
1/2 t. Ground cinnamon
1/2 t. Ground nutmeg
1/2 t. Ground ginger
1/2 t. Ground allspice
1/2 t. Salt
1/2 t. Baking soda
1 cup All-purpose flour
1/2 Pineapple -- diced and sautéed
8 ounces Water
4 ounces Rum
4 ounces Sugar for syrup
8 ounces Fondant
8 ounces Heavy cream
2 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 340o 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.

Description:
"Boma, Animal Kingdom Lodge"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 481 Calories; 26g Fat (49.5%
calories from fat); 4g Protein; 57g Carbohydrate; 1g Dietary Fiber; 139mg
Cholesterol; 251mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0
Fruit; 0 Non-Fat Milk; 5 Fat; 2 Other Carbohydrates.

NOTES : From Boma, Animal Kingdom Lodge

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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Old 06-04-2008, 09:10 AM   #2256
Disney8704
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Fried Oreo's
*This is NOT an official Disney recipe, however, I cant imagine how they would make them any other way then the recipe below. You can make them and try it and see if it taste the same as the ones you get at Boma.

Here the link to the recipe http://www.wchstv.com/gmarecipes/deepfriedoreos.shtml

Ingredients
1 cup buttermilk pancake mix
3/4 cup ice water
1 quart vegetable oil
1 sleeve of Oreo cookies (14 each)
2 tablespoons confectioners sugar

Directions

1. Freeze cookies for 3 hours.

2. In a heavy-gauge 3-quart saucepot heat oil to 350 degrees F.

3. While oil is heating, set up a sheetpan with paper towels for draining.

4. In a medium-sized mixing bowl stir water into buttermilk pancake mix with a wooden spoon until thoroughly combined. As soon as batter is smooth, dip each cookie, one at a time, into batter and smooth batter, making a thin coat completely around the cookie. Place coated cookie carefully into hot oil. Repeat for each cookie. Fry on both sides, turning over once until golden brown.

5. Remove fried cookie from hot oil with metal tongs and drain on paper towels. Dust with confectioners sugar.

6. Let cool slightly (about 2 minutes) before serving.

(The above recipe is slightly different from the original so that consumers can make it at home.)
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Old 06-04-2008, 09:14 AM   #2257
TheGoofyMama
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Posts: 253

Quote:
Originally Posted by Disney8704 View Post
Fried Oreo's
*This is NOT an official Disney recipe, however, I cant imagine how they would make them any other way then the recipe below. You can make them and try it and see if it taste the same as the ones you get at Boma.

Here the link to the recipe http://www.wchstv.com/gmarecipes/deepfriedoreos.shtml

Ingredients
1 cup buttermilk pancake mix
3/4 cup ice water
1 quart vegetable oil
1 sleeve of Oreo cookies (14 each)
2 tablespoons confectioners sugar

Directions

1. Freeze cookies for 3 hours.

2. In a heavy-gauge 3-quart saucepot heat oil to 350 degrees F.

3. While oil is heating, set up a sheetpan with paper towels for draining.

4. In a medium-sized mixing bowl stir water into buttermilk pancake mix with a wooden spoon until thoroughly combined. As soon as batter is smooth, dip each cookie, one at a time, into batter and smooth batter, making a thin coat completely around the cookie. Place coated cookie carefully into hot oil. Repeat for each cookie. Fry on both sides, turning over once until golden brown.

5. Remove fried cookie from hot oil with metal tongs and drain on paper towels. Dust with confectioners sugar.

6. Let cool slightly (about 2 minutes) before serving.

(The above recipe is slightly different from the original so that consumers can make it at home.)


Oh my goodness, the thought of fried oreos is making me drool!
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Old 06-04-2008, 02:24 PM   #2258
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Chef Mickey’s, Contemporary Resort

Quote:
Originally Posted by TheGoofyMama View Post
Oh my goodness, the thought of fried oreos is making me drool!
It's funny because I had the opposite reaction - the thought of fried cookies turns my stomach BUT everyone who's tried them said they are very good. There is no doubt that the cookies get battered, then deep fried. I imagine the variations in recipes would come from how one makes the batter.

Because Chef Mickey's doesn't have recipes they can give for the Carrot Salad and turkey pot pie they shared these instead. I believe 2 of the recipes have been previously posted, though I don't have time to check the index right now, but these versions were different in any case. The one for the Breakfast Pizza is so different that I can only think they revised the recipe since the original one got posted.





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.


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



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.



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



Chef Mickey’s Beef Gravy
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.



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!


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.



Goofy’s Goofy Lasagna
Chef Mickey’s (this version uses more garlic and cheese than the previous one)
Yield: 12 servings

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
1/8 cup 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


Smoked Tomato Bisque
Chef Mickey’s, Contemporary Resort
Yield: 1 gallon

1 1/2 Quart 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 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.




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.



Breakfast Pizza 2008 Version
Chef Mickey’s, Contemporary Resort
Servings: 6-8

1 pre made multi grain pizza crust
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.


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.
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Last edited by Tatania; 06-04-2008 at 02:40 PM.
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Old 06-04-2008, 02:57 PM   #2259
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Caramel Cake



Caramel Cake
Disney's California Food and Wine Festival, Winemaker Dinner

Cake Batter
4 lb butter
2 lb sour cream
4 lb sugar
1.5 lb brown sugar
36 fresh eggs
4 lb pastry flour
2 oz baking powder
2 oz vanilla extract
40 egg whites
2.5 lb caramel sauce [ thick]

Caramel Ganache for icing
3 lb Caramel infused baking chocolate
1 quart heavy cream

Almond Brittle
3 lb sugar
10 oz water
1.5 lb blanched & sliced almonds

Caramel Thick Sauce to fold into the batter .
2 lb sugar
8 oz water
1 lb heavy cream


Almond Brittle: Bring the water to a boil in a large, heavy saucepan over moderate heat. Stir in the sugar until dissolved. Cook to the hard-ball stage and add the almonds. Cook, stirring occasionally, to the hard-crack stage. Remove from the heat and pour the mixture onto a well buttered slab or baking sheet and spread it out with a spatula, making it as thin as possible while it is still hot. Cool to room temperature and break into pieces. Store in an airtight container until ready to use.

Caramel Thick Sauce: before you begin, make sure you have everything ready to go. Making caramel is a fast process that cannot wait for hunting around for ingredients.
In a heavy saucepan combine the sugar and water and cook over high heat until the sugar is dissolved, about 1 minute. Continue to cook, swirling occasionally but never stirring the sugar mixture, until mixture thickens and turns a deep amber color, 5 to 8 minutes. Remove the saucepan from the heat and add the heavy cream; be careful, the mixture will splatter. Return the pan to the heat and reduce the heat to medium. Allow to cook until the sauce is thick and creamy, stirring occasionally to help incorporate the cream, about 5minutes. Remove from the heat and set aside to cool.

Caramel Ganache: finely chop the Caramel chocolate using a serrated knife. Place the chocolate in a medium heatproof bowl. Bring the cream to a boil in a small saucepan over medium heat. Boiling means the cream will actually rise up in the pan and threaten to boil over.
Immediately pour the boiling cream over the chopped chocolate. Tap the bowl on the counter to settle the chocolate into the cream, then let it sit for 1 minute. Using a rubber spatula, slowly stir in a circular motion, starting from the center of the bowl, and working out to the sides. Be careful not to add too much air to the ganache. Stir until all the chocolate is melted, about 2 minutes. It may look done after 1 minute of stirring, but keep going to be sure it's emulsified.
Let the ganache sit at room temperature until it cools to 70 degrees F. In a 65 degree F room, this will take approximately 4 hours or 2 hours in the refrigerator. You can speed up the process by pouring the ganache out onto a clean baking sheet (thinner layers cool faster.) Once the ganache reaches 70 degrees F, it is ready to be used. At this point it can be covered and stored in the refrigerator for up to 2 weeks.

Caramel Cake: Preheat oven to 350 degrees. Using an electric mixer, beat butter in large bowl until fluffy. Beat in sugars (holding back a small amount of brown sugar i.e. 1/4 cup for every 4 egg whites) and vanilla extract, scraping down sides often. Add eggs one at a time, beating well after each addition. Stir in the cooled Caramel Thick Sauce.
Sift together flour and baking powder (I'd also add a dash of salt) Add flour and sour cream alternately to sugar mixture, beginning and ending with the flour. Beat until smooth.
Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Add remaining brown sugar and beat until stiff but not dry. Fold egg whites into batter in 3 additions.

Pour into layer pans lined with greased and floured parchment paper. Bake cake until golden and tester inserted into center comes out clean. Cut around cake to loosen. Let stand in pans a few minutes, then remove to turn out. Peel off paper and cool on racks. Frost with Caramel Ganache when cool. Garnish the cake with Almond Brittle.


Because Caramel Chocolate might be a tricky ingredient to find, one could probably ice the cake using Milk Chocolate Caramel Ganache. Recipe below:

Milk Chocolate Caramel Ganache
1 ¾ c Sugar
½ c Light corn syrup
¼ c Water
3 c Heavy cream
1/8 tsp. Salt
5 oz. Milk chocolate, chopped
½ c Butter, room temp.

1. In a large pot, stir together sugar, corn syrup and water over high heat until completely dissolved.
2. Stop stirring; continue cooking, occasionally brushing down sides of pan with wet pastry brush to dissolve crystals, until sugar caramelizes and turns amber.
3. Immediately remove caramel from heat and slowly add cream, stirring constantly. Return to heat until mixture is smooth.
4. Remove from heat and add salt, chocolate and butter to hot caramel. Stir until smooth, pour into a shallow Pyrex and cool to room temp., about 3 hours.
5. When ready to use, transfer ganache to mixing bowl and whip on high speed just until lightened in color and creamy in texture (do not overmix or frosting will become grainy).
6. Chill until spreadable, about 30 minutes.


__________________________________________________ __________________________________________________ ________________
This is the bulk recipe and it had no instructions for the method. It tastes like a Heath Bar. Hoping our Resident chef can help with a recipe

*edit* June 8 - Till we hear from our chef, I'll put a general method that should work with this cake. Just reduce the amounts.
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Last edited by Tatania; 06-09-2008 at 03:21 PM.
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Old 06-08-2008, 08:08 AM   #2260
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This request was made in the "What Disney recipes have you tried?" thread & I'm copying it over here so that we have them all in one place.

Quote:
Originally Posted by kimis View Post
I made the Grapefruit cake from Hollywood Brown Derby and it turned out great. I have a need though. I have looked everywhere for the "PEAR AND ENDIVE SALAD" from Norcosses. Does anyone have it. I would totally appreciate a copy of it. Thank you so much!
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Old 06-08-2008, 07:28 PM   #2261
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Subscribing..........
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Old 06-08-2008, 08:46 PM   #2262
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From Garden View Lounge (Afternoon Tea) in Grand Floridian:

Grand Floridian Pumpkin Pastries

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.
Makes 9 tartlets. Recipe can be doubled.

Enjoy!
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Old 06-08-2008, 09:52 PM   #2263
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Don't have the Narcoosee's salad (yet) but had these sent to me. The Key Lime Tarts from Sunshine Seasons have appeared before on page 12 qnd 52 but this version is different plus it has much better instructions esp. for the filling. Those versions say "Melt gelatin and cold water over double boiler. Whip up heavy cream until stiff." and that's it. This version tells you how to do it.


Key Lime Tarts (June 2008 version)
Sunshine Seasons, The Land, Epcot
Yield: 10 – 3 inch tarts

Ingredients for crust
1 ¾ cup graham cracker crumbs
1 ½ cup unsalted butter, melted
1 cup granulated sugar

Ingredients for 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

Ingredients for 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.


California Gold Dessert
Served at 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.




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.


Banana Chai Cream Pie
WDW General bar Menu

3 oz Voyant 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.
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Last edited by Tatania; 06-08-2008 at 10:10 PM.
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Old 06-09-2008, 03:19 PM   #2264
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Colony Salad with Honey-Shallot Vinaigrette

Couple quick reviews:



I made the California Grill Sonoma Goat Cheese Ravioli (p. 12) - a dish that I tried last time in Disney World. The recipe wasn't nearly as complicated to make as I thought but I do have a few comments to pass on.
1. There is more filling than needed for 8 eggroll wrappers, so have extra wrappers on hand.
2. For the ravioli edges to stick together easily, brush the top wrapper with the egg wash just before sticking them together. Then cut them into 4squares right away and push the edges together. If you follow the recipe instructions, you have to moisten each ravioli's edges to make sure they stick together.
3. The Clear Tomato Broth didn't work at all. I put my coarsely chopped tomatoes in a sieve lined with a double layer of damp cheesecloth and after sitting in the fridge for 24 hours all I had was some clear, water-like liquid in a bowl and lots of tomato sitting on top which I wasn't about to throw out.
I put it all in the juicer - but that didn't work very well to make tomato juice. I then cooked the whole mess and made sort of a tomato sauce. There's no point in making this Broth because it's much easier to buy tomato juice cocktail and serve the ravioli in that.



Shrimp Prosciutto Penne Pasta (Grand Floridian Café) (p. 66)

This was a very tasty, quick dinner. If you're using frozen shrimp, make sure they are completely thawed and all the water is drained off before you start.

I like what www.******************** is doing with their website and I often send them my recipes because they post them immediately - unlike Allears which updates very infrequently.

We had the Honey-shallot vinaigrette from Liberty Tree Tavern but I don't think we had the salad recipe. From www.******************** :

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
1 oz Candied pecans
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.
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Last edited by Tatania; 06-09-2008 at 03:31 PM.
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Old 06-09-2008, 03:27 PM   #2265
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Comice Pear and Endive Salad

Quote:
Originally Posted by kimis View Post
I made the Grapefruit cake from Hollywood Brown Derby and it turned out great.
I have a need though. I have looked everywhere for the
"PEAR AND ENDIVE SALAD" from Norcosses. Does anyone have it. I would totally appreciate a copy of it. Thank you so much!
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.
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Last edited by Tatania; 06-09-2008 at 03:45 PM.
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