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Old 11-18-2008, 05:28 PM   #2536
Tatania
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Breakfast Lasagna

Quote:
Originally Posted by Disney8704 View Post
I am looking for the recipe for Chocolate Ginger Cake from Teppan Edo.
Chef Nishikawa has responded and said:
Quote:
"Unfortunately, we do not have a bakery on site we ask to bake outside Company."
They have an ingredient list but not the recipe.

Ginger Mousse:
Heavy Cream
Powder Sugar
Neutra Fond (gelatin)
Ginger Powder

Sponge:
Sugar
Bleached Wheat Flour
Wheat Starch
Emulsifier (The most commonly used emulsifier in cooking is egg yolk, but pectin, soya lecithin, and gelatin also have similar properties.)
Corn Starch
Nonfat Dry Milk


Breakfast Lasagna
Crystal Palace
Yield: 8 servings

Pastry cream (recipe below)
8 pancakes (below)
6 waffles (below)
6 cups crumbled pound cake (below)
(Store-bought/frozen of the above 3 items are also OK.)
1 1/2 quarts custard (recipe below)
1 cup frozen raspberries
1 cup frozen blueberries
3 bananas
1 TB. butter


Pastry Cream
1-1/2 teaspoons vanilla extract
6 egg yolks
1-1/2 cups milk
1/4 teaspoon salt
1/4 cup all-purpose flour
3/4 cup sugar

1. Make the pastry cream first: In a 2 quart saucepan, combine sugar, flour, salt and milk and whisk; over medium heat, cook while stirring until mixture thickens.
2. In a small bowl with a fork, beat egg yolks slightly, beat small amount of milk mixture into yolks.
3. Slowly pour egg mixture back into milk mixture.
4. Stirring constantly, cook over medium low heat until mixture thickens.
5. Remove from heat and stir in vanilla extract. Chill cream until ready to use.
While cream is chilling, make pancakes, waffles and pound cake below:

Pancakes
1 1/2 cups sifted flour
2 1/2 tsp. baking powder
3/4 tsp. salt
1 egg, well beaten
1 1/4 cups milk
3 TB. shortening, melted and slightly cooled, or salad oil

Sift together flour, baking powder and salt. Mix egg, milk and shortening. Pour milk mixture into dry ingredients and stir only enough to moisten. Do not beat or the pancakes will be tough. Bake on a hot griddle, lightly greased if necessary. Turn pancakes only once.

Waffles
1 1/2 cups sifted flour
2 1/2 tsp. baking powder
3/4 tsp. salt
1 egg, well beaten
1 1/4 cups milk
1/2 tsp. pure vanilla extract
3 TB. shortening, melted and slightly cooled, or salad oil

Sift together flour, baking powder and salt. Mix egg, milk, vanilla and shortening. Pour milk mixture into dry ingredients and stir only enough to moisten. Do not beat or the waffles will be tough. Bake in waffle iron following waffle iron instructions.

Pound Cake
3 cups cake flour
6 large eggs
1 pound butter
1 pound sugar
2 tsp. pure vanilla extract
1/2 tsp. salt
1/2 cup milk

Sift the flour into a large mixing bowl. Stir in sugar, using a large spoon. Add room temperature butter. Add eggs. Using a mixer on low speed, slowly add the milk, and then the vanilla extract. After thoroughly stirred, turn mixer to medium for a few minutes, then to high. Mix thoroughly. Preheat oven to 325 degrees. Grease a standard tube pan with butter, then lightly flour it, shaking the excess from the pan. Pour in the mix and bake the cake for about 1 hour and 20 minutes. Check the doneness of the cake with a toothpick. Allow cake to cool for 15-20 minutes in the pan, then crumble the cake into small crumbs with your hands.

Custard (Makes 1 1/2 quarts)

6 large eggs
1 1/2 pints heavy cream
1 pint half and half
1 ounce brandy
1/4 ounce nutmeg
1/2 ounce cinnamon
1 1/2 cups sugar

Combine all ingredients in a mixing bowl and whisky until fully incorporated. Chill until ready to use.

Assembly
Put a layer of waffles in a buttered casserole dish. Sprinkle a quarter of the pound cake over the waffles. Peel and slice the bananas. Layer with half of each of the following: the cut bananas, frozen raspberries, and frozen blueberries. Sprinkle half of the remaining pound cake over the fruit, then top with the rest of the fruit. Top the fruit with a layer of pancakes, the sprinkle the rest of the pound cake on top. Press down on the layers to pack firmly. Slowly add the custard mix until the entire dish is saturated.

Baking and Garnishing
2 1/2 cups Pastry Cream (recipe above)
1 banana
1/2 pint your favorite fresh berries
1/4 cup brown sugar

Bake in a 350 degree oven for 60 minutes. (Oven thermometer placed in center of dish should register 165 degrees.) Top the lasagna with a layer of pastry cream. Slice the banana and layer on top of cream. Sprinkle sugar on top and place casserole under the broiler until browned. Garnish with fresh fruit and serve.
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Old 11-18-2008, 05:56 PM   #2537
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Crab Mac & Cheese

Ingredients for Boursin Cream:
1 Tbsp. Butter (Clarified)
2 Oz. Onion (Spanish, Small Dice)
1 1/2 Tsp. Garlic (Minced)
1 Oz. Sherry
3 Cups Heavy Cream
1 Each Boursin Cheese (5.2 Oz.)
1/2 Cup Mozzarella (Shredded)
1 1/2 Tsp. Salt (Kosher)
1/4 Tsp. Pepper (Ground, White)
1 Tsp. Tarragon (Fresh, Finely Chopped)
1 Tsp. Thyme (Fresh, Finely Chopped)
1/4 Cup Cornstarch
1/4 Cup Water

Ingredients for Crab Mac & Cheese:
6 Oz. Boursin Cream
7 Oz. Gemelli Pasta (Mac & Cheese)
2 Oz. Crabmeat (Jumbo Lump)
1 Tbsp. Cheese (Parmesan, Grated)
1/4 Cup Croutons (Chopped, Approx. 1/4")
1 Tbsp. Onions (Green, Sliced Finely)


Method of Preparation for Boursin Cream:
In medium sauce pan, sauté onion until translucent and slightly soft. Add garlic and sauté until aroma appears. Deglaze with sherry. Add cream and bring to a simmer. Add cornstarch slurry and bring to a boil. Add Boursin cheese and seasonings. Whisk until completely incorporated. Take off heat and mix in mozzarella.

Method of Preparation for Crab Mac & Cheese:
In small sauce pan, place Boursin cream and bring to a simmer. Add cooked pasta and mix with spoon to combine. Place in oven-safe bowl, evenly top with crabmeat, then sprinkle with cheese and finally the chopped croutons. Place in 400° oven on bottom shelf and cook for approximately 7 minutes until top is golden brown and sauce is bubbling. Garnish with green onions.

Presentation:
Place on serving dish and serve immediately.
OMG! I have wanted to know how to make this forever. Thank you!
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Old 11-20-2008, 02:53 PM   #2538
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Does anyone have the recipe for the potato casserole served at Askerhus Breakfast? It was so good, I would love to try to make it!

TIA!
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Old 11-20-2008, 03:04 PM   #2539
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I believe you'll find that on page 11: http://www.disboards.com/showthread....575103&page=11

If there's anything else you're looking for, feel free to check the index here: http://www.disboards.com/showthread.php?t=1777635
Posts 1 & 2 are the recipes organized by course.
Posts 7 & 8 are the recipes organized by restaurant.
Although they should be alphabetical, it's probably easiest to do a search on the page with <CTRL> + <F>.
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Old 11-20-2008, 03:11 PM   #2540
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Quote:
Originally Posted by piratesmate View Post
I believe you'll find that on page 11: http://www.disboards.com/showthread....575103&page=11

If there's anything else you're looking for, feel free to check the index here: http://www.disboards.com/showthread.php?t=1777635
Posts 1 & 2 are the recipes organized by course.
Posts 7 & 8 are the recipes organized by restaurant.
Although they should be alphabetical, it's probably easiest to do a search on the page with <CTRL> + <F>.

Aha! I didn't see that breakfast had it's own entry. Many thanks!
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Old 11-20-2008, 04:34 PM   #2541
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Magical Star Recipe

I finally read all the way through this thread and I first of all want to say "THANK YOU" to all of you who have posted such amazing and interesting recipes. I've copied down a bunch and I'm eager to try them - even though I'm not much of a cook but I love DL soooo much that I'm going to give it a shot. I noticed most of the recipes are from WDW (never been but it is my ultimate dream vacation - someday) I just got back from a family vacation to DL and I'm hoping someone can help me get a drink recipe that I had at the Lost Bar. The drink was called a Magical Star and it came with a glowing ice cube. I've searched the internet and a different recipe with White Creme de Cacao comes up, but that is not it at all. I did find this: organic mango & passion fruit liqueur, coconut rum, pineapple juice, and a multicoloured glow cube, which is more like the actual drink I had but there is no measurements. Thanks in advance for any help!!! And thanks again for all the great recipes!!!
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Old 11-21-2008, 04:05 PM   #2542
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Rosemary Roasted Poussin with Porcini Cream Sauce and

Rosemary Roasted Poussin with Porcini Cream Sauce and
Root Vegetable Mash
From the Swan and Dolphin
Ingredients for Rosemary Roasted Poussin:
2 Each Poussin
1 Cup Olive Oil
2 Cloves Garlic (minced)
8 Sprigs Rosemary (pulled off the stem)
1 Tbsp. Thyme (finely chopped)
1 Tbsp. Sage (finely chopped)
Salt and Pepper (to taste)

Ingredients for Porcini Cream Sauce:
2 Quarts Heavy Cream
1/4 Cup Porcini Powder
2 Cloves Garlic (minced)
1 Each Shallot (small, minced)
2 Tbsp. Whole Unsalted Butter
Salt and Pepper (to taste)

Ingredients for Root Vegetable Mash:
2 Each Carrots
2 Each Parsnips
3 Each Potatoes
2 Each Celery Root Bulbs
3 Tbsp. Butter
2 Cups Heavy Cream
Salt and Pepper (to taste)

Method of Preparation for Rosemary Roasted Poussin:
Begin by cutting the poussin in halves (follow the back bone - each side should consist of a breast and a leg). Lay in a shallow pan. In a separate bowl, combine olive oil, rosemary, sage, thyme, salt and pepper. Pour the marinade over the poussin and cover with plastic wrap. Refrigerate for at least 2 hours (this can be done one day ahead). Preheat your oven to 375°. Place the poussin on a sheet pan with bone side down. Roast for 8 to 10 minutes. At this point, the poussin should be done. The internal temperature of the poussin should be at least 165°. Remove from oven.

Method of Preparation for Porcini Cream Sauce:
In a medium sauce pan, heat the butter over medium to medium high heat. Once the butter is melted, add the garlic and shallots. Sauté until the garlic blooms. Blooming refers to the moment when the garlic's sharp fragrance is released by the heat. Next, add the porcini powder (this can be substituted by any of your favorite mushroom powders, for example, chanterelle or morel). Toast the powder out, which means to constantly stir the powder until it has absorbed most if not all of the butter and is well incorporated with the garlic and shallots. This should take about 2 minutes. Add the heavy cream. Bring to boil and immediately reduce to a slow simmer. Allow the cream to cook and reduce by 1/3. Turn off the heat. Blend the sauce to create a smooth silky texture. Add salt and pepper to taste.

Method of Preparation for Root Vegetable Mash:
Peel and chop all the root vegetables approximately the same size. Boil in a pot until tender. Be careful not to overcook the vegetables or they may turn into mush. While this is happening, in a separate pot, combine the butter and cream and bring to a simmer. Once the vegetables are tender, strain out the water. Return the vegetables to the pot. Slowly whisk in the heated butter and cream mixture. At this point, you can make the mash as thick or thin as you like by adding more or less cream. Season with salt and pepper.

Presentation:
Place poussin in plate. Serve with porcini cream sauce, root vegetable mash and broccolini or your favorite vegetable.

Serves: 4
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Old 11-25-2008, 07:29 AM   #2543
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Bruno’s Barbecue
Cinderella’s Royal Table

(4 Servings)


4 6-oz Chicken breast, grilled
1 cup Apricot barbecue sauce
3 cups Cabbage, shredded
¾ cup Red cabbage, shredded
¾ cup Carrots, grated
¾ cup Spring mix
¾ cup Slaw dressing
2 squares Apple cornbread
1 cup Fried onions



Tobacco Onions

1 each medium red onion, sliced thinly into rings.
flour, enough to coat onions
salt and pepper
oil, vegetable or canola

Heat oil in pot to 3500 F. Season onions with salt and pepper then mix in flour. Shift out the flour and fry in the oil until golden brown. Drain onto several layers of paper towels.



Apple Slaw Dressing (makes ¾ cup)

½ cup mayonnaise
¼ cup sour cream
2 ¼ tsp apple cider vinegar
dash Sansho (Japanese pepper)
1 tbsp Cajun seasoning
1 tbsp sugar

Mix all ingredients together and store in a plastic container with an airtight lid.


Apricot Barbecue Sauce (makes 2 cups)

1 ½ tbsp apricot marmalade
1 1/3 cups barbecue sauce
1 tbsp chopped garlic
3 tbsp balsamic vinegar
1 tsp butter

Heat medium-size sauce pot on stove at medium heat. Put butter and garlic in pot and cook for 2 minutes. Add the barbecue sauce and marmalade and bring to a boil Keep warm for immediate use or cool and store for later use.



Apple Cornbread (makes 12)

1 cup all purpose flour
1/3 cup cornmeal
1 ½ tbsp baking powder
¼ tsp salt
1 cup Diced granny smith apples
1 1/3 cup milk
2 each eggs
¼ cup melted butter
½ cup honey
1 Cup walnuts
Sift flour, powder and salt together. Add the cornmeal and stir in remaining ingredients leaving the apples until the end. Gently fold in the apples and nuts and spread over a well greased sheet pan. Bake at 4000 F for 15-20 minutes until an inserted toothpick comes out clean.
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Old 11-25-2008, 07:30 AM   #2544
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Cassata Cake from Tutto Italia

SPONGE CAKE FOR CASSATA

Recipe By: Vincenzo Vaccaro
Serving Size: 12

Ingredients:
6 whole eggs
6 oz granulated sugar
6 oz all-purpose flour - sifted
2 oz melted butter
1 tbsp vanilla extract

Preparation:
Whip eggs and sugar. Heat over Bain-Marie to 100º F.

Mix until it thickens and falls in ribbons.

Fold flour into mixture.

Fold butter and vanilla extract into mixture.

Bake at 350 º F until cake springs back when pressed.

Yield:1 10” cake


CASSATA SICILIANA

Recipe By: Vincenzo Vaccaro
Serving Size: 12

Ingredients:
1 10-inch sponge cake
1 cup apricot jam
20 oz ricotta cheese
10 oz sugar
4 oz milk chocolate
4 oz candied fruit
3 oz orange liqueur
1 tbsp vanilla extract
1 pinch ground cinnamon
3/4 cups confectioner's sugar
1 ½ cups Simple Sugar Syrup -- 1 cup water, ½ cup sugar. Boil and add 1oz orange liqueur
10 oz green marzipan

Preparation:

LINE A CAKE PAN WITH WAXED PAPER ,CUT THE SPONGE CAKE IN TWO AND LAY ONE HALF ON TOP OF THE PAPER.

MIX THE RICOTTA AND SUGAR TO A CREAM IN A LARGE BOWL. ADD THE MILK CHOCOLATE AND CANDIED FRUIT, ADD CINNAMON, VANILLA AND 1 /3 ORANGE LIQUEUR.

BRUSH SPONGE CAKE WITH SYRUP.

SPOON THE CREAM MIXTURE INTO THE PAN AND PLACE THE OTHER HALF OF THE SPONGE CAKE ON TOP.

BRUSH SPONGE CAKE WITH SYRUP.

REFRIGERATE FOR TWO HOURS.

REMOVE FROM THE REFRIGERATOR AND TIP OUT ONTO A CAKE PLATE.

PEEL OFF THE PAPER AND SPREAD APRICOT JAM ON TOP.

COVER THE CAKE WITH MARZIPAN.

MIX CONFECTIONER'S SUGAR WITH 1/3 ORANGE LIQUEUR.

DRIZZLE ICING ON TOP OF MARZIPAN.

DECORATE WITH CANDIED FRUIT.

ALLOW TO SET FOR HALF HOUR IN REFRIGERATOR AND SERVE.

Yield: "1 10 INCH CAKE"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 356 Calories; 9g Fat (23.1% calories from fat); 6g Protein; 62g Carbohydrate; 1g Dietary Fiber; 26mg Cholesterol; 67mg Sodium. Exchanges: 1 Lean Meat; 1/2 Fruit; 1 1/2 Fat; 4 Other Carbohydrates.
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Old 11-25-2008, 08:20 AM   #2545
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Quote:
Originally Posted by adizzle819 View Post
Bruno’s Barbecue
Cinderella’s Royal Table


Apple Cornbread (makes 12)

1 cup all purpose flour
1/3 cup cornmeal
1 ½ tbsp baking powder
¼ tsp salt
1 cup Diced granny smith apples
1 1/3 cup milk
2 each eggs
¼ cup melted butter
½ cup honey
1 Cup walnuts
Sift flour, powder and salt together. Add the cornmeal and stir in remaining ingredients leaving the apples until the end. Gently fold in the apples and nuts and spread over a well greased sheet pan. Bake at 4000 F for 15-20 minutes until an inserted toothpick comes out clean.
OKAY NOW...... I read this, and thought.... gotta have it!! now!!
believe it or not, it's in the oven. lol
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Old 11-25-2008, 09:22 AM   #2546
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Quote:
Originally Posted by retiredkid View Post
OKAY NOW...... I read this, and thought.... gotta have it!! now!!
believe it or not, it's in the oven. lol
Lol, I'm making it for dinner too, let me know how it turns out
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Old 11-25-2008, 10:07 AM   #2547
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Does anyone have the recipe for the orange/cranberry relish at Garden Grill? It was very good - not too tart and not too sweet.

Donna
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Old 11-26-2008, 02:04 AM   #2548
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Hey I oftenly visit Garden grill

Well here is the orange/cranberry relish. It so easy to prepare.

Ingredients:
2 large oranges
4 cups cranberries
2 cups sugar
OR
1 1/2 cup honey
2 apples
1 cup nuts, chopped

Directions:

Peel oranges and remove seeds. Wash cranberries. Cut and core apples. Grind fruit and berries. Mix all ingredients. Cover and refrigerate.


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Old 11-26-2008, 08:07 AM   #2549
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Quote:
Originally Posted by adizzle819 View Post
Lol, I'm making it for dinner too, let me know how it turns out
turned out great. I will use less nuts next time, I think. But really nice when we ate it warm-m-m-m-m-m-m-m.
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Old 11-26-2008, 02:37 PM   #2550
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Cranberry Relish

Quote:
Originally Posted by DJT View Post
Does anyone have the recipe for the orange/cranberry relish at Garden Grill? It was very good - not too tart and not too sweet.

Donna
Chef Reitzler of the Garden Grill just sent this recipe for the Cranberry Relish and the recipe card is dated Sept. 1 2008.

Cranberry Relish
Garden Grill, Epcot (from Chef Mike Reitzler)
Date: Revised September 1, 2008

Ingredients
2 ½ lbs Frozen sliced cranberries
1 lb Sugar
1 lb Canned mandarin oranges
1/2 tsp Dried ginger
1 cup Orange juice
1/4 cup Canola oil
DO NOT USE THICKENER

Procedure/Method
Add oil to sauce pot and heat. Once sauce pot is heated, add cranberries. When cranberries start to break down, add sugar & ginger.
Add orange juice and cook until incorporated. Remove from heat.
Dice oranges and add to the mix.
Cold foods should be held between 33 and 41 F. Label, Date, Rotate.


Quote:
Originally Posted by foodlover_US View Post
Hey I oftenly visit Garden grill

Well here is the orange/cranberry relish. It so easy to prepare.

Ingredients:
2 large oranges
4 cups cranberries
2 cups sugar
OR
1 1/2 cup honey
2 apples
1 cup nuts, chopped

Directions:

Peel oranges and remove seeds. Wash cranberries. Cut and core apples. Grind fruit and berries. Mix all ingredients. Cover and refrigerate.
What year was this recipe from and was it from a recipe book or directly from the Garden Grill? Were the last 3 ingredients all optional or did the relish have apples and nuts in it?
I've made the uncooked cranberry relish in the past (not this recipe) and my family all preferred the cooked cranberry sauce but have you tried this recipe and is it good?
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Last edited by Tatania; 11-28-2008 at 06:56 PM.
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