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Old 02-02-2008, 06:51 PM   #1261
bkyrdmoviemom
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Originally Posted by Brutus20 View Post
Does anyone have the recipe for the unbelievable Baileys and Jack Daniels Mousse with chocolate ganache topping? We had this last week at the Coral Reef Restaurant and it is unbelievable.
OH MY GOSH! That sounds TO DIE FOR!!! I'm a big Baileys fan (with Vodka ususally) but I'm up for somethin' different. Can't wait to see the recipe!!!!
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Old 02-02-2008, 07:03 PM   #1262
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Tiggerfan1 here. Just popping in to say thank you to all the people who have contributed those great recipes since my last visit. Keep the recipes coming! If anyone has more recipes from the 2007 Food and Wine festival, please share! I haven't had any luck finding the recipes anywhere online.

While I was searching for another recipe, I happened to find this recipe for berry cobbler from Artist Point. I've never tried it, but it looks really good. Here's the recipe (from allearsnet.com):


Berry Cobbler
Artist Point, Wilderness Lodge

3 cups all-purpose flour
1/4 tbsp. salt *
2 1/2 tbsp. baking powder *
1 1/8 cups granulated sugar
1/2 cup unsalted butter
2 eggs
1 cup heavy cream
2 cups blueberries (or other seasonal berries)
8 Tbsp. brown sugar
4 Tbsp. unsalted butter *
whipped cream or ice cream for topping

*Note: I thought that the measurements for the salt and baking powder were a mistake. Somehow I think it should be "tsp." not "tbsp." I've checked several other sites with this recipe and I found that they all say the same thing. Personally, I would use only a 1/4 tsp. of salt and only 2 1/2 tsp. of baking powder. I made a correction on the "4 Tbsp. butter" too. It originally said 8 Tbsp. of butter, but the original recipe only gives directions for using 4 Tbsp. of the butter. It's the same on all the other sites, too.


-Preheat the oven to 350 degrees.

-Combine the flour, salt, baking powder and granulated sugar. Cut the butter into small pieces and mix into the flour mixture. Add the eggs and mix until just combined. Add the heavy cream and mix just enough to incorporate (the batter will be lumpy).

-(This recipe was originally intended to be made in four six-inch cake pans that have been lined with parchment paper, but I have modified this to be used in an 8x8 parchment-lined or greased pan.) Place the dough in the pan and spread evenly along the bottom of the pan. Spread the blueberries on top of of the dough. Sprinkle with 8 Tbsp. brown sugar and dot with 4 Tbsp. butter (cut into small pieces).

-Bake in preheated oven for 15 minutes or until the cobblers are lightly browned. Let cool to room temp. and serve with whipped cream or ice cream.
This was the recipe I used last summer and here are my comments from that time:
Cook's Note: "I had to use 2 cake pans (1 – 9” and another 12”) because I didn't have 6” pans. I doubled the amount of berries because they looked very sparse in the cake pan. If one makes this in 4 - 6" cake pans (as this recipe calls for) then ½ cup berries per dessert might work but I think more is better because there’s a fair amount of dough. My pans baked far longer than 15” (more like 45 – 55") and the edges were done well before the middle. The dessert tastes delicious. 4 portions would be a LOT per person. "


This recipe is also in the Delicious Disney Cookbook and since the measurements are a little different (and make a lesser amount) I'll post the recipe for comparison purposes.

Artist Point Berry Cobbler
from the Delicious Disney cookbook
Serves 6 to 8

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 tsp. baking powder
1/2 teaspoon salt
1/2 cup (1 stick) plus 2 tablespoons cold butter, cut into small pieces
1 large egg
1 cup heavy cream
12 ounces fresh blueberries
2 tbsp. light brown sugar
1/2 pint each fresh raspberries and blackberries, and 8 strawberries for garnish
Vanilla ice cream

1. In a medium bowl, whisk together the flour, granulated sugar, baking powder and salt. With a pastry blender, or your hands, blend in one half cup butter until crumbly. With a fork, stir in the egg and mix just enough to blend. Add heavy cream and mix just enough to incorporate; do not overmix.
2. Preheat oven to 350°. Lightly grease a 9-inch round cake pan, line the bottom with waxed paper, and grease the paper.
3. Press the dough evenly into the bottom of the cake pan. Place the blueberries on top of the dough and sprinkle with the brown sugar. Place remaining two tablespoons butter pieces over berries.
4. Bake for 20 to 25 minutes, or until golden brown. Cool on a wire rack. Remove the cake from the pan, cut into wedges, and serve with the fresh raspberries, blackberries, and strawberries. Top with vanilla ice cream.

Note: Fruit sorbets can be substituted for vanilla ice cream. And you can use any seasonal fruit.
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Old 02-02-2008, 07:07 PM   #1263
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If anyone has more recipes from the 2007 Food and Wine festival, please share!
I have the cookbook and have been transcribing recipes here slowly but surely. There are 77 pages of recipes and now that I've added the ones I received from my visit a couple weeks ago, I'll start transcribing the Epcot ones again.
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Old 02-02-2008, 10:45 PM   #1264
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Originally Posted by Tatania View Post
This recipe is also in the Delicious Disney Cookbook and since the measurements are a little different (and make a lesser amount) I'll post the recipe for comparison purposes.
It's funny that you should include that because I happened to come across that exact same recipe after I had already posted the version that I gave. I was going to ask lynninpa if I should post both versions of the recipe, but now I don't have to. Thanks! Oh, by the way, I'll be on the lookout for those Food and Wine festival recipes.

Last edited by tiggerfan1; 02-02-2008 at 10:53 PM.
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Old 02-02-2008, 10:52 PM   #1265
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Originally Posted by Tatania View Post

My pans baked far longer than 15” (more like 45 – 55") and the edges were done well before the middle."
Thanks for that note. I thought that it was a little weird that it said that you only had to bake the cobbler for 15 minutes. All the cobbler recipes that I've seen have a minimum bake time of 25-30 minutes. This version of the recipe is a little screwy, but there are so many copies of it floating around on the web.
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Old 02-03-2008, 11:42 AM   #1266
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Originally Posted by Tatania View Post
Several people have mentioned that the recipe needs to cut down on the liquid, so clearly the recipe uses too much. Do you think half a cup of cream would be enough?
I make these somewhat regularly and never have found it too be too much liquid...
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Old 02-03-2008, 11:59 AM   #1267
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Originally Posted by Tatania View Post
Artist Point Berry Cobbler
Thanks for posting, Tatania!
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Old 02-03-2008, 07:07 PM   #1268
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House of Blues: Swamp Water

House of Blues:Swamp Water

1 teaspoon Skyy Vodka
Splash of blue
Curacao
Orange juice


Fill a very tall glass with ice, pour in alcohol, fill the rest of the way with orange juice; mix and enjoy! Use a plastic glow stick as a swizzle stick to give the drink and eerie, magical radiance.
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Old 02-03-2008, 07:09 PM   #1269
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Fort Wilderness: Pioneer Hall Sangria

Pioneer Hall Sangria
Pioneer Hall
Fort Wilderness Campground resort


4 qts water, chilled
4 qts Inglebrook burgundy, chilled
3 cups sangria mix, chilled
Ice


Combine water, wine and sangria mix. Serve over ice.
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Old 02-03-2008, 07:13 PM   #1270
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I've truly enjoyed this thread and just wanted to thank everyone for all the great recipes... and to Lynninpa for keeping it so organized!

I wanted to report that we just had these wings for our "SuperBowl" party (just DH, me & the kids!) They were fabulous... and really sticky!!

Quote:
Originally Posted by ajleone View Post
These are an appetizer served at Ohana and possibly my favorite food in WDW.

Ohana Wings:
Next time we will adjust the chilil powder and cayenne pepper down just bit- we usually like spicey, but this we just a bit much for us. I also only used half the sauce for the amount of wings the recipe called for- maybe I misread something somewhere... but that was a lot of sauce Other than that-- perfection! We ate at 'Ohana in December and the kids had been really excited about trying these at home... my 8 year olds are real foodies!! Thanks!

(The recipe is on pg. 25)
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Old 02-03-2008, 07:39 PM   #1271
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'Ohana: Sticky Wings
Thanks for letting us know how they turned out, bnf2-and thanks for your great tips!!
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Old 02-04-2008, 09:26 AM   #1272
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I've truly enjoyed this thread and just wanted to thank everyone for all the great recipes... and to Lynninpa for keeping it so organized!

I wanted to report that we just had these wings for our "SuperBowl" party (just DH, me & the kids!) They were fabulous... and really sticky!!



Next time we will adjust the chilil powder and cayenne pepper down just bit- we usually like spicey, but this we just a bit much for us. I also only used half the sauce for the amount of wings the recipe called for- maybe I misread something somewhere... but that was a lot of sauce Other than that-- perfection! We ate at 'Ohana in December and the kids had been really excited about trying these at home... my 8 year olds are real foodies!! Thanks!

(The recipe is on pg. 25)
I made them, too and they were very good and also spicy (dh and I managed fine, but the kids said their mouth was on fire) and I used 1/2 the sauce as well - I've never had them before - how do they compare to the real thing? I was going to make Kona's, but still not sure of the mustard sauce?...Does anyone know where I could find it - the recipe on page 4 (which I posted) only lists it, but doesn't describe how to make it...

I also had the cheddar soup - awesome, as usual and I made the No Way Jose Sundaes - yummy! I was going to make a couple more recipes but dh/ds just got over a stomach bug and didn't want to tempt them to overdue it.

Lynninpa - did you make the PEI Mussels - did I miss the review?

Last edited by akalittleeva; 02-04-2008 at 09:32 AM.
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Old 02-04-2008, 10:27 AM   #1273
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Quote:
Originally Posted by Tatania View Post
January 30, 2008




Honey Crunch Cake
California Grill, Contemporary Hotel from today's Orlando Sentinel
Yield: 8-10 servings.
Just checking in with feedback. My DMIL made this cake and told me that it was quite tasty--especially the day after it was made. But the amount of crunch, syrup, and whipped cream was way too much for the cake itself; she said there was enough left over to finish 2 or 3 more cakes.

As feedback on other recipes suggests, this quantity issue seems to be a regular occurrence: the toppings, sauces, glazes, etc. tend to make more than actually needed for the dishes themselves. Just something to keep in mind when buying ingredients.
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Old 02-04-2008, 11:55 AM   #1274
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Originally Posted by Tatania View Post
Theresa Joiner of WDW has come through with the requests from the San Angel Inn.

Here's the
Sopa De Elote (Corn Chowder)
San Angel Inn, Epcot
Yield: 6 servings

1 ½ lbs. Corn (off the cob)
3 oz. Flour
4 oz. Onions, Diced
3 oz. Poblano Pepper, skinned seeded & diced
4 oz Butter
1 ½ qt. Half & half
½ oz. Garlic, diced
Salt to Taste

In a medium size pot, melt butter over medium heat and slowly add the flour. Then add the garlic and the diced onions.

When blended together, add only 1qt. Of the half & half, and 1 lb. of the corn. When the mixture thickens, add the remaining corn and half & half, salt to taste. Then add the Poblano Peppers.
Thanks for the recipe!!! I can't wait to try it. Though I'm surprised there isn't some sort of cheese in the ingredients. Pehaps it was just the 1/2 and 1/2...but it certainly seemed thick and creamy like some cheese was in there too.
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Old 02-04-2008, 03:11 PM   #1275
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Originally Posted by bnf2 View Post
I wanted to report that we just had these wings for our "SuperBowl" party They were fabulous... and really sticky!!

Next time we will adjust the chilil powder and cayenne pepper down just bit- we usually like spicy, but this we just a bit much for us. I also only used half the sauce for the amount of wings the recipe called for- maybe I misread something somewhere... but that was a lot of sauce
(The recipe is on pg. 25)
Quote:
Originally Posted by akalittleeva View Post
I made them, too and they were very good and also spicy (dh and I managed fine, but the kids said their mouth was on fire) and I used 1/2 the sauce as well - I've never had them before - how do they compare to the real thing?
RE: 'Ohana wings
This is bad... but I don't remember exactly how they compared! We ate at 'Ohana on the first full day of our vacation and had TS meals everyday... so after 8 days and then... BAM- right home to Christmas...it all started to run together!

The kids said it was just like at the Poly, DH doesn't remember either... man- you pass 40 and the memory just isn't what it used to be

I plan to use the rest of the sauce on chicken tenders tonight- I'm cutting the fire and will have no bones to fight!
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