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Old 12-02-2007, 11:07 AM   #511
lynninpa

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Grand Floridian: Flourless Mocha Torte

Grand Floridian: Flourless Mocha Torte

serves 6

1 cup semisweet chocolate (or 1 8-ounce block)
2 Tbsp brewed coffee
4 eggs
2 egg yolks
2 Tbsp granulated sugar
1/2 cup heavy cream, whipped

Preheat oven to 225. In a double boiler, melt chocolate and coffee together, stirring constantly. Remove from heat and let cool to room temp.
In a mixing bowl, beat together eggs, egg yolks & sugar. Place mixture in top of a clean double boiler over low heat and whisk to dissolve sugar making sure NOT to cook the eggs. Return the mixture to the bowl and whip with with electric mixer until soft ribbons form. Fold egg mixture into the chocolate mixture one third at a time. Finally, fold in the whipped cream one third at a time. Bake in greased torte pan for about one hour or until a toothpick inserted into center comes out clean.
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Old 12-02-2007, 12:46 PM   #512
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oh. no flour. I am so happy!! I have to make this. We're about to get a snow storm. What better way to pass the next 24 hours than buried under a layer of chocolate???
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Old 12-02-2007, 12:48 PM   #513
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Help yourself! I just made a few new batches!
 
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Quote:
Originally Posted by melissaknits View Post
oh. no flour. I am so happy!! I have to make this. We're about to get a snow storm. What better way to pass the next 24 hours than buried under a layer of chocolate???
Sounds like a plan to me! I have never heard of the town you live in, melissa. Are you in Northern MA?
Amy in RI
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Old 12-02-2007, 12:59 PM   #514
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Northwestern, on the border of VT, by to the CT river. Not many people have heard of it. It's fun to try to get through for phone orders and such. It's pronounced BER-nard-ston, but everyone wants to say BERNARD-Ston. Very small town. We don't have a bank. Our PO has limited hours and the library is even more limited. There's no fancy cable or high-speed internet. But there's hills and trees and peace and quiet.
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Old 12-02-2007, 04:35 PM   #515
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Help yourself! I just made a few new batches!
 
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Bernardston sounds wonderful! Please let us know how the Mocha Torte comes out!
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Old 12-02-2007, 04:47 PM   #516
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I Love This Thread!!!
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Old 12-02-2007, 06:26 PM   #517
lynninpa

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I Love This Thread!!!
Glad to have you here, Rora! Enjoy!
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Old 12-02-2007, 09:12 PM   #518
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subscribing and looking for the recipe for the Monte Cristo they used to have at a few places, including the All Star Resorts. Boy I miss that!
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Old 12-03-2007, 01:17 AM   #519
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Originally Posted by lynninpa View Post
Thank you for posting this classic Disney recipe, gismo! And thanks for the added "tip!"
no problem. Ive got loads of recipes from here so may as well return the favour.
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Old 12-03-2007, 02:21 AM   #520
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Quote:
Originally Posted by apostolic4life View Post
I would bet this is a yeast problem.......always bloom your yeast in a portion of your water before adding it into the recipe; the temp. of the water needs to be between 95 - 108 degrees to get the yeast going; if it exceeds 110 it will kill the yeast and if it lower then 88 it will not activate the yeast properly. The high gluten flour is what you want for a bread product of this type; I would recommend King Arthur flour as it has the highest protein content of mass marketed flours (protein translates into gluten strands as it reacts with the leavening agents). Now as for the dough hook is concerned, if you do not have a hook I would suggest mixing the dough by hand. Dough can get overworked by a paddle or whisk type mixer and this causes the gluten strands to contract and tighten up resulting in a dough that has no elasticity. If you mix by hand, mix the dough just until all ingredients are well blended then let the dough rest for a short time......this step will give the gluten strands time to recover from the mixing process. Make sure you let the dough rise in a warm moist environment......cooler, drier environments are not conducive to active yeast formation.

I hope this helps......this is a shortened version of a basic baking lesson about bread!!!



I'm pretty sure my problem was twofold - a flour that was much too high in gluten (I bought it from a bulk store and it was 98% gluten or something) - whereas I'm sure King Arthur flour is less (I haven't seen it for sale here in Canada, so don't know for sure). When I couldn't seem to knead the dough through by hand I put it in the food processor with the dough attachment and it made all these funny little threads just like you describe. I know my yeast and water temperature was OK because I use a thermometer and I used the same yeast for the Disney pretzels - which were fabulous.

BTW, every time I make the pretzels they've all this disappeared by evening. I dip them in baking soda water before the final rise because it gives them a better finish.

In any case the Ohana Bread was a learning experience, and it was interesting to work with high gluten flour because I didn't even know about it before. Thanks so much for all the tips. If you try this recipe let me know what flour you use and it if it works better for you.
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Old 12-03-2007, 02:26 AM   #521
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Quote:
Originally Posted by bord1niowa View Post
subscribing and looking for the recipe for the Monte Cristo they used to have at a few places, including the All Star Resorts. Boy I miss that!
Monte Crisco Sandwich
This is the famous Monte Cristo sandwich recipe from the Blue Bayou, Disneyland
4 sandwiches 40 minutes prep


Monte Cristo Sandwich is served with currant jelly sauce. First prepare this, then make the batter. While it is chilling, put together the sandwiches. When the sandwiches are fried, the complete service is ready.
Currant Jelly Sauce
12 ounces red currant jelly (another version calls for 2/3 cup)
1 tablespoon water
1 tablespoon half-and-half
Method: Combine jelly, water and half and half in blender and mix until smooth. Makes about 3/4 cup.

Fruit Compote
1 (12 ounce) jar of red currant jelly
1 (15 ounce) canned peaches. (or choose your favorite canned fruit).
Method: Combine your favorite fresh and canned fruits and chill well. Yield is about 1/2 cup per person.

Batter
2/3 cup water
1 small egg
½ teaspoon salt
1/8 teaspoon black pepper
2/3 cup all-purpose flour
1 ¾ tsp. baking powder
Method: Place water, egg, salt, and pepper in a bowl and using an electric mixer, mix well at low speed. Add flour and baking powder and mix until batter is smooth. Chill.

Sandwiches
8 slices white bread
4 slices roasted cooked turkey ( 1 ounce per sandwich)
4 slices Tillamook Swiss cheese ( 1 ounce per sandwich)
4 slices smoked ham (Pullman)
vegetable oil, for frying

Make 4 sandwiches, putting cheese between ham and turkey. Cut into fourths and put a toothpick through each quarter.
Heat about 6" of soybean or vegetable oil to 340 degrees in a fryer. Dip sandwiches in batter to cover all surfaces. Deep fry sandwiches until golden brown, turning as needed. An alternate way of frying it to put approximately 1/4" oil in a large pan and fry the sandwiches on both sides until crispy and brown.
Remove from oil and take out toothpicks. Drain on paper towel to remove excess oil. Sprinkle sandwiches with confectioners' sugar. Serve with fruit compote and currant jelly sauce.

Last edited by Tatania; 12-03-2007 at 02:33 AM.
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Old 12-03-2007, 02:54 AM   #522
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Rosemary Grilled Lamb Chops with White Beans and Marinated Artichokes

Another recipe from Delicious Disney scanned by MKay.


Rosemary Grilled Lamb Chops with White Beans and Marinated Artichokes
Napa Rose Restaurant, Disney's Grand Californian Hotel, Disneyland
Serves 8 - 10

16 to 20 lamb chops, 1 inch thick
3 tablespoons finely chopped fresh rosemary
2 tablespoons minced garlic
1/2 cup extra virgin olive oil
1 teaspoon dried red chili peppers
2 tablespoons coarse salt

1/4 cup minced garlic
1 cup finely chopped red onions
1 cup finely chopped fennel
2 tablespoons olive oil
4 cups high-quality cooked cannellini beans, drained
1 cup marinated baby artichokes
1 cup diced Roma tomatoes
1 cup corn
3/4 cup chicken stock
1 tablespoon coarse salt
1 tablespoon dried red chili peppers
1 tablespoon lemon zest
2 cups store-bought white balsamic vinaigrette
1/4 cup chopped fresh basil
1/4 cup chopped parsley
2 cups fresh baby spinach

Seasoned lamb with rosemary, garlic, olive oil, red chili, and salt; marinate for at least 45 minutes.
Grill over medium hot coals for 4 to 5 minutes each side (for medium rare to medium).
Cooks Note: Lamb porterhouse is a good choice as they are usually meatier than other lamb chops.
White Beans and Marinated Artichokes
in a large saucepan over medium heat, sauté garlic, onions, and fennel in olive oil for about 7-8 minutes, until vegetables are tender. Add beans, marinated artichokes, tomatoes, corn, and chicken stock; simmer 2 minutes.
Add salt, red chili, lemon zest, and white balsamic vinaigrette; simmer2 more minutes. Add basil, parsley, and spinach. Simmer just until spinach begins to wilt.
Serve in a large bowl, family-style, or under the lamb chops.

What to Drink: Canoe Ridge, Merlot, Columbia Valley, Washington has a core of pure black cherry and blackberry, and rich full body that stands up to the grilled rosemary flavors.

I was toying with the idea of going to Disney World during my vacation at the beginning of January (even though nobody else wants to go with me at this time, LOL), so for the heck of it I put in a lowball bid at Skyauction for a Condo/Resort rental in Orlando. I wasn't expecting to get it for $4.00 (plus their base cost of $295) for seven nights, but I did. I think I found a $500 flight from Vancouver ,so looks like I'll be going solo on January 5. I'm going to call WDW dining tomorrow and see if there's any restaurants I can still book. I'll take the request list along with me and try my hardest to sweet talk the chefs into giving me the recipes. Also have to check the other Dis threads about scoring some cheap entrance tickets.
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Old 12-03-2007, 08:26 PM   #523
lynninpa

Help yourself! I just made a few new batches!
 
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Tatania,
Thank you for the great recipes! And have a wonderful adventure in January!!
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Old 12-03-2007, 08:38 PM   #524
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Can't wait to make this......

Quote:
Originally Posted by lynninpa View Post
Grand Floridian: Flourless Mocha Torte

serves 6

1 cup semisweet chocolate (or 1 8-ounce block)
2 Tbsp brewed coffee
4 eggs
2 egg yolks
2 Tbsp granulated sugar
1/2 cup heavy cream, whipped

This sounds amazing... I just subscribed to this thread though it may cost me a few extra calories....
These recipies sound great and will keep us excited until our next trip in June 2008......

Where do most people get these recipies from - cookbooks or do you ask a server?
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Old 12-03-2007, 08:52 PM   #525
lynninpa

Help yourself! I just made a few new batches!
 
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Originally Posted by Disney Hot Mama View Post
Where do most people get these recipies from - cookbooks or do you ask a server?
Welcome! Some recipes are found online or in Disney cookbooks-others come from people who have asked their Disney server for a recipe for something they really enjoyed while at Disney. Enjoy!
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