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Old 12-16-2007, 08:31 PM   #616
lynninpa

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Le Cellier: Cream Cheese mashed Potatoes

Quote:
Originally Posted by llmurphy17 View Post
Just came back from a Mickey Christmas vacation and had dinner at Le Cellier- we had the filet mignon on top of cream cheese mashed potatoes.
To say the least it was delicious

Does anyone have the recipe for how they prepare the filet mignon and/or the recipe for the cream cheese potatoes.

Thanks,
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.
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Old 12-16-2007, 08:54 PM   #617
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Talking

Thank You I am going to try to make the mashed potatoes for Christmas Eve.
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Old 12-16-2007, 08:57 PM   #618
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Quote:
Originally Posted by llmurphy17 View Post
Thank You I am going to try to make the mashed potatoes for Christmas Eve.
Please, do let us know how they turn out!
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Old 12-16-2007, 10:28 PM   #619
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Old 12-17-2007, 02:25 AM   #620
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Non-Disney Ultimate Lemon Drop

This was the reply to the lemon drop thread
Quote:
Originally Posted by Tatania View Post
This is a version that I use (though not from Disney). If you try it, let me know if it's like the one you had at Boardwalk Inn.

Lemon Drop Martini

2 oz vodka
1 oz triple sec
2 oz margarita mix
1 tsp sugar
1 tbsp lemon juice

Place the sugar and lemon juice in a cocktail shaker. Swirl the shaker around so that both ingredients are mixed thoroughly. Add ice cubes. Add the vodka, triple sec and margarita mix, and shake well. Strain into a cocktail glass. Add rimmers to make the drink look nice, if you have them.
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THEME PARKS
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The DVC/Timeshare Advantage
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Old 12-17-2007, 11:44 AM   #621
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I just ate at Le Cellier in November and had the lunch filet special. It was a filet on top of a sweet potato puree with a cherry glaze. Does anyone have the recipe for the sweet potatos?
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Old 12-17-2007, 01:32 PM   #622
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Seared Beef Medallions with Watercress Salad & Cream Cheese Mashed Potatoes

Here's the rest of one of the recipes that go with the Cream Cheese Mashed Potatoes.

Seared Beef Medallions with Watercress Salad, Cream Cheese Mashed Potatoes and Vidalia Onion Broth
Le Cellier Steakhouse, Canada, Epcot Center (Chef Brian Piasecki )
8 Beef Tenderloin Medallions, 2 - 3 oz each
1 TBSP canola oil
1/4 cup Herb Vinaigrette (recipe follows)
1 watercress salad batch (recipe follows)
1 batch Cream Cheese Mashed Potatoes (recipe follows)
1 batch Roasted Vidalia Onion Broth (recipe follows)
kosher salt to taste
black pepper to taste

Place a heavy skillet or a cast iron skillet over medium high heat. Season the beef tenderloins with salt and pepper. Add the canola oil to the skillet. Sear the beef to medium rare, or 2 to 3 minutes per side. When the meat is finished cooking, place on a plate until service.

To Assemble: Add a scoop of mashed potatoes to the center of a pasta style bowl. Make the watercress salad with the herb vinaigrette, and place on top of potatoes. Place beef on top of the salad. Finish plate with the Roasted Vidalia Onion Broth. (This means to pour the broth around the base of the potatoes).


Herb Vinaigrette
1 shallot, finely minced
1 garlic clove, finely minced
1 tsp chives, finely chopped
1 tsp parsley, finely chopped
1/2 tsp picked thyme
1/2 tsp rosemary, finely chopped
1/4 cup white balsamic vinegar
2 TBSP white wine (Sauvignon Blanc)
2/3 cup extra virgin olive oil
kosher salt to taste
black pepper to taste

In a saucepot, bring shallots, garlic, thyme, rosemary, and vinegar to a boil. Boil for one minute then remove from heat. Pulse blend with a hand blender. Allow to cool to room temperature. Add the wine, chives, parsley, oil, salt and pepper. Whisk all together to blend well. Adjust the seasoning with salt and pepper as needed.


Watercress Salad:
1 cup watercress, washed and dried
1/2 cup arugula, washed and dried
1/2 cup red (bell) pepper, julienne
1/2 cup red onion, julienne
1/2 cup herb vinaigrette (see recipe)
kosher salt to taste
pepper to taste

Just prior to service, add all ingredients into a medium sized mixing bowl. Season with salt and pepper. Mix well to coat with the herb vinaigrette.


Cream Cheese Mashed Potatoes
2 lbs Idaho potatoes, peeled and diced
1/2 stick unsalted butter, room temperature
1/2 cup whole milk, warm
2/3 cup cream cheese, room temperature
kosher salt to taste
black pepper to taste

Place the diced potatoes in a medium saucepot and cover with cold water. Add about 1 TBSP of kosher salt. Boil the potatoes over medium high heat until just tender and cooked through. Drain water from potatoes. Process the cooked potatoes in a ricer or a food mill over a bowl that contains the butter and cream cheese. When finished, add the warm milk and fold together with a wooden spoon or rubber spatula to mix well. Make sure butter and cheese is fully melted. Add salt and pepper to taste. Reserve warm for service.


Roasted Vidalia Onion Broth:
3 lbs Vidalia onions, peeled and cut in half
1 lb whole shallots, peeled
2 sprigs of thyme
1/4 cup pure olive oil
1/2 gallon chicken stock or broth
kosher salt to taste
pepper to taste

In a large mixing bowl, toss the Vidalia onions, shallots, thyme and olive oil together to coat. Place these ingredients on a cookie sheet and roast in a 400 deg oven for 30-45 minutes or until the onions and shallots start to turn brown and caramelize. Once onions and shallots are dark brown and tender, place all of the roasting ingredients into a stock pot and cover with the chicken stock or broth. Bring to a light simmer for 45 minutes. Pull from the heat and puree with a hand blender well. Place back on the heat and reduce by about half. Remove the sauce and strain well. Adjust the seasoning with salt and pepper. Keep warm for service.

A note: While all these are extraordinary together, they are each worthwhile in their own right. This salad is a delight anytime you need a salad. This salad dressing is great with any simple salad. The onion broth will bring any beef dish to life.
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Last edited by Tatania; 12-17-2007 at 01:37 PM.
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Old 12-17-2007, 01:41 PM   #623
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Flank Steak Marinade

Flank Steak Marinade
Boma, Animal Kingdom Lodge
Yield: 4 1/2 cups

1/4 cup Ginger
1/4 cup Garlic
1/4 cup Sugar
1 Tbsp Cardamom, ground
2 Tbsp Coriander, ground
1 Tbsp Turmeric, ground
2 Tbsp Thyme
1 Tbsp Crushed Pepper
1 cup Worcestershire Sauce
1 cup Soy Sauce, low sodium
1/4 cup Balsamic Vinegar
1/2 cup Malt Vinegar
1/4 cup Safflower Oil
1/2 cup Olive Oil
1 Flank Steak

Mix all ingredients in a large bowl. Add flank steak and marinate for 24 hours.
Over medium high heat, preferably over an open fire for the best flavor, sear the flank steak until the meat is easily released from the grate. Turn and sear the other side. Cook for 10 to 12 minutes or until desired temperature. Remove from high and rest for 5 minutes. Slice thin and serve.
Note: This marinade can be made up to three days in advance and stored in a refrigerator.

I made this over the weekend and it's delicious. The steak marinated for 48 hours and was so tender - despite being a flank steak.
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Old 12-17-2007, 01:49 PM   #624
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Cape May Cafe

Does anyone have the recipe for the Clam Chowder from Cape May Cafe? I was just there Friday and didn't think to ask, but it was delicious!
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Old 12-17-2007, 02:06 PM   #625
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New England Clam Chowder
Beach Club, Cape May Cafe Clambake
Yield: 1 gallon

1/2 lb onion, diced
1/2 lb celery, diced
12 oz red potatoes, large diced
2 cans chopped clams and juice
32 oz half & half
32 oz clam juice
1 tsp thyme
1/2 tsp basil
To Taste - white pepper
4 drops Tabasco
1 oz bacon grease (or oil)
1/2 lb roux
Roux:
1/4 lb butter & 1/4 lb flour
Melt butter, blend in flour to make roux.

1. In a 2 gallon stockpot, cook onion and celery in bacon grease until translucent.
2. Pour in chopped clams in juice, clam juice, diced potato and seasoning; blend well.
3. Bring to simmer over medium heat, for 5 - 10 minutes.
4. Add half & half, increase heat until it comes to a slow boil.
5. Add roux slowly, mixing well. Keep mixing until well incorporated.
6. Reduce heat - simmer for 15 minutes.

New England Clam Chowder (Version 2)
Beach Club, Cape May Cafe Clambake from Chef Barry Fisher in "Cooking With Mickey" Recipe Book
Serves 8 as a first course or 4 as a main course (8 cups of soup)

1/2 cup (1 stick) butter
1/3 cup all-purpose flour
2 Tbsp vegetable oil
1 large onion, finely chopped
1 large onion, finely chopped
3 stalks celery, finely chopped
2 cups clam broth
3 medium-sized red potatoes, cut into 1/2" dice (about 3 cups)
2 6 1/2 ounce cans chopped clams, liquid reserved
1 teaspoon dried thyme leaves, crumbled
1/2 teaspoon dried basil leaves, crumbled
1/2 teaspoon salt, or to taste
1/4 tsp freshly ground pepper, or to taste
4 drops Tabasco sauce, or to taste
2 cups half-and-half

In a 2-quart saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, for 3 minutes. Remove the sauce pan from the heat and set aside.
In a 4 to 5 quart Dutch oven, heat the oil over medium heat until hot but not smoking. Add the onion and the celery and cook, stirring, until the onion is softened, about 5 minutes.
Stir in the clam broth, potatoes, chopped clams with their liquid, thyme, basil, salt, pepper, and Tabasco sauce. Bring the mixture to a simmer over medium heat and simmer for 5 minutes, or until the potatoes are cooked through.
Add the half and half and bring to a low boil over medium-high heat. Slowly add the butter and flour mixture, whisking constantly, until well blended. Reduce the heat to low and simmer the soup for 10 minutes, stirring occasionally.
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Last edited by Tatania; 12-17-2007 at 02:19 PM.
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Old 12-17-2007, 02:53 PM   #626
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Thanks Tatania. I really appreciate it. Will share how it comes out.
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Old 12-17-2007, 05:30 PM   #627
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Thanks so much! I'll let you know how it turns out.

Quote:
Originally Posted by Tatania View Post
It won't be quite the same but in case we can't get the Crystal Palace recipe before Xmas morning you could try the Vegetable Frittata from the Grand Floridian Cafe. This is from Cooking With Mickey Volume II.

Vegetable Frittata
Grand Floridian Café
1 serving

3 whole eggs
1/4 cup tomato diced
1/4 cups zucchini, diced
1/4 cup mushrooms, diced
2 tablespoons onion, diced
2 tablespoons chives, chopped
2 tablespoons frozen chopped spinach, thawed, drained
2 tablespoons butter
2 tablespoons Parmesan cheese, grated
2 slices tomato
2 thin slices zucchini
salt and pepper to taste

In a medium-sized mixing bowl, beat eggs and fold in tomatoes, zucchini, mushrooms, onions, chives, and spinach.
Melt 2 tablespoons of butter or margarine in a 10-inch nonstick skillet or omelette pan and add egg mixture. Mix egg mixture in pan until partially set. When frittata begins to hold together, sprinkle with Parmesan cheese and top with sliced tomato and zucchini. Continue cooking until eggs are done and garnish is warm. Remove from pan and serve immediately.

Cooks Note: I found there were lots of vegetables to eggs, so depending on the size of your eggs you may want to use less vegetables per serving. The recipe itself is very good.
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Old 12-19-2007, 07:16 AM   #628
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I'm looking for the Corn Chowder recipe from Cape May.
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Old 12-19-2007, 09:47 AM   #629
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Im looking for the recipe for the pasta I had at Cape May Cafe' I think it was some black olive pasta. Im not certaon it had chicken and penne past in it, I know thats not real descriptive.
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Old 12-19-2007, 02:48 PM   #630
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Help yourself! I just made a few new batches!
 
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I just wanted to thank everyone for the new recipes Also wanted to say that I will search around for the latest requested recipes. I have been busy the last couple of days yet all is updated now.
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