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Old 02-17-2008, 05:58 PM   #1471
lynninpa

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Originally Posted by disneyfav4ever View Post
I bought all the ingrediants for the creamy leek fondue from Flying Fish, so I'm going to make that either today or tomorrow. I was going to make it around Christmas, but never did, I am so excited to finally be able to try it now.
Please let us know how it turns out, disneyfav4ever!
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Old 02-17-2008, 05:59 PM   #1472
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Originally Posted by jaame View Post
Does anyone have recipes from the Maya Grill? I had a yummy steak with some kind of mashed potatoes there and I'd love the recipe. I'll have to see if I can remember the name of the dish. I do have a picture but the name has escaped me.
You can check out the menus online to see if you can find the name of the dishes
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Old 02-17-2008, 06:00 PM   #1473
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Originally Posted by TwingleMum View Post
I had an awesome side dish at Coral Reef and would love the recipe. It was a blue cheese potato au gratin dish. It was incredible. Anyone???
I'll look around and see what I can find, TwingleMum and also add it to the Requested recipes list.
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Old 02-17-2008, 06:27 PM   #1474
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Originally Posted by Tatania View Post
Disney recipes can definitely be a challenge esp. with the many versions around that don't always agree. The recipe for the 'Ohana Honey-Coriander Chicken Wings is a case in point. The version on page 25 mixes the seasoning from 1 version with the sauce from another version to come up with a 3rd version.
For comparison and research here are 2 different versions and then the one on page 25.


Version 1 is from the Orlando Sentinel and is for 4 pounds of chicken drummettes:

Wing seasoning: Combine
2 tablespoons Kosher salt,
2 tablespoons ground paprika
2 tablespoons sugar,
1⁄2 teaspoon ground black pepper,
1⁄2 teaspoon turmeric
1⁄2 teaspoon ground cinnamon,
1⁄2 teaspoon granulated garlic
1⁄4 teaspoon cayenne pepper

Sauce Mix simmer
1 cup honey
1⁄2 cup soy sauce
1 tablespoon chili powder
1 tablespoon lime juice
1 tablespoon ground coriander
1⁄2 teaspoon ground ginger
Mix 2 tablespoons cornstarch and 1 tablespoon water

Version 2 is what I was given at the restaurant many years back and calls for 5 pounds of drummettes

Wing seasoning:
1 tablespoon kosher salt
1 tablespoon ground paprika
1 tablespoon sugar
1/4 teaspoon pepper
1/4 teaspoon turmeric
1/4 teaspoon cinnamon
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper

Wing sauce:
1/2 cup honey
1/4 cup low-sodium soy sauce
1/2 tablespoon chili powder
1/2 tablespoon fresh lime juice
1/2 tablespoon ground coriander
1/4 teaspoon ground ginger
1 tablespoon cornstarch

So they use much less sauce and seasoning for more chicken.

Version 3 from page 25 uses the seasoning from Version 2 and the Sauce from Version 1 which could explain why there's too much sauce:
I was the person that posted what you call version 3 on page 25. That recipe came right from 'Ohana. I didn't make changes or even know there were apparently other recipes for it. When I'm there next week I'll get the recipe again and see if its different.
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Old 02-17-2008, 06:29 PM   #1475
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Originally Posted by bnf2 View Post
Well, how 'bout that! Thanks Tatania! I'm definitely going to try your version... straight from the place... next time Good thing I love to cook and my family loves to eat!!
Just defending what I posted- it did come "straight from the place" as you put it!
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Old 02-18-2008, 10:56 AM   #1476
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Originally Posted by irenep View Post
Does anyone have the recipe for the pumpkin soup served at Tony's Town Square this Halloween season? My DD and I both really loved the soup - so thick and creamy and with a bit of a kick.
I have tried two different recipes from Boma for their pumpkin soup thinking it might be the same - but both nothing like it!

here's hoping
I have a recipe from there for Butternut Squash soup, could that be the one?
They are both orange. :shrugs
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Old 02-18-2008, 12:45 PM   #1477
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Originally Posted by ajleone View Post
Just defending what I posted- it did come "straight from the place" as you put it!
ajleone- I sure did not mean for it to sound like your recipe was not 'authentic'- I just noted I'd also try the one Tatania posted as she stated she got it directly from 'Ohana.

Many recipes posted (and many great ones, I might add) are not directly from the restaurant; as the source was not mentioned in your post I was not sure of the origination... again, not that that does not make it authentic.

No defending necessary Oh- and have a great trip next week!
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Old 02-18-2008, 12:55 PM   #1478
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I made the leeks yesterday, and they turned out very well. Probably the thing I've made so far that is most like the original dish. I'm going to buy more leeks, since I still have thyme and heavy cream, and make it again later in the week.
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Old 02-18-2008, 01:51 PM   #1479
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Originally Posted by disneymom2twins View Post
I found this one playing around online:

Mickey Waffles

4 eggs, separated
1 cup milk
2 tsp baking powder
1/2 tsp salt (optional)
2 cups flour
1/4 cup butter or margarine, melted
1 tbsp sugar
1 tsp vanilla (optional)


Beat egg yolks and sugar in a bowl until light. Add cooled melted butter, milk and vanilla extract. Add flour, baking powder & salt, beat well. Beat egg whites until stiff and gently fold into batter. Bake and serve.

For perfect Mickey waffles use the Mickey waffle maker.
Anyone have the recipe for the dairy-free, egg-free Mickey waffles?
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Old 02-18-2008, 03:16 PM   #1480
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Originally Posted by DebbiSheeley View Post
At Raglan Road, last September, my first Disney meal was wonderful! I really want the recipe for "Pie in the Sky" and "Granny's Soup". I would like to make them for St.Patrick's day.

Thanks
I've spoken to my contact at Raglan Road and she says if the recipes are not in Kevin's published cookbook it may not be possible to get them. She'll take a look for me but I wouldn't get my hopes up
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Old 02-18-2008, 03:21 PM   #1481
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Originally Posted by Momelie View Post
FWIW, last night I was at Chefs de France with a friend who was asking about the French Onion Soup base (she keeps kosher), and the chef came out and told us that they use a CHICKEN stock rather than beef stock in the soup. Once they told me that, then I could definitely taste it - I knew it was something not beef and not water, if that makes sense.

Thanks!
Well I guess that proves there is something missing in the recipe that's been given to the public. When I have time I'll contact them and see if I can get a version that includes the actual broth they use.
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Old 02-18-2008, 04:32 PM   #1482
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Originally Posted by ajleone View Post
Just defending what I posted- it did come "straight from the place" as you put it!
I love collecting Disney recipes (clearly, LOL), but one of the challenges is the obvious inaccuracy of some of the recipes - whether they be straight from the place or from the cookbook. Delicious Disney is pretty good, but I've found loads of editing errors in the previous books, including ingredients with no measurements, ingredients that are listed but then don't show up in the preparation, or they are mentioned in the preparation but are not in the ingredient list. Some of the versions in the cookbooks are also different from what was given directly at the restaurant, so there was definitely never the intent to challenge your source, LOL. I actually keep all the versions, so I can tweak the recipes and figure out what the best version is.

Having said that, I made an all Disney birthday dinner for 12 last night and here is my review. We started with the Sour Apple Chiller cocktail (Disney General bar Menu) which I served with the Dalkey Duo from Raglan Road (p. 45) and Goat Cheese and Tomato Tarts (below) from the Epcot Food and Wine Festival, 2003.

The cocktail was a complete hit and after I finally sat down to rest at midnight, I made myself a double Sour Apple Chiller and blissed out. That's one drink I could become seriously addicted to. I'll post the recipe below. I know the Dalkey Duo recipe that llyninpa posted was accurate, but as I tried to incorporate the 1 3/4 cups flour and 1/2 cup corn flour into 1/2 cup lager and the mustard to make the batter, it became quickly clear that this was more suitable for making paper mache paste than batter. I checked some other beer batter recipes online and they used about 12 ounces beer for that much flour. I just kept adding lager until the consistency was smooth. My GF did the actual coating and deep frying (as I made the drinks) and she added a little more lager as it was still too thick. They turned out perfectly and got rave reviews - esp. the Mustard Mayonnaise. Not so successful was my second appetizer. There are no instructions as to how seem to roll the puff pastry - so I probably rolled it too thin. Anyway it was very soggy and could not be picked up. It didn't taste that great either.

We then had the Kona Salad (p. 28) with fresh baked bread and Macadamia Honey butter and though the salad didn't taste quite like I remembered from the restaurant, it was a huge hit. Unfortunately, Mom (who was assigned to make the salad) added all the bacon bits I had set aside for the 'Ohana Green Beans. She was three sheets to the wind already from the martinis and thought her mistake was hilarious, but I wasn't amused. Anyway, the guests loved the bacon bits in the salad and thought it was a hoot that I was upset at the recipe being "messed up". The Macadamia Honey Butter on the warm bread was a huge hit as well.

Main course was Island Barbecued Pork Ribs from the Poly resort (recipe below) with the Maui Scalloped Potatoes (p. 33) and 'Ohana Green Beans (recipe below). The vegetarians got Maple Glazed Salmon (p. 48). Every dish got raves, despite the fact that the green beans were missing the bacon. The ribs were such a hit that everybody took some home and my potatoes were perfect. I started with less cream, but had them in the oven longer than an hour because they taste raw to me (I did 4X the recipe), so I added the remaining cream during the cooking time and stirred it up a little. I also covered it with aluminum foil at the end and kept it all warm in the oven.

The dessert was the Almond-encrusted Cheesecake from Narcoosee's and Banoffi Pie (the traditional recipe - though Raglan Road serves this as well). The cheesecake was the biggest disappointment of the night as it was so much work and my expectations were high. I'm wondering if my son forgot to take it out of the oven. I had to go to work and had set the alarm for him to take it out, but when I got home and it looked dried and cracked and there was no more water in the waterbath. I won't critique this recipe until I find out if it was in the oven too long.
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Old 02-18-2008, 04:35 PM   #1483
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Sour Apple Chiller

Sour Apple Chiller
Bar Menu, WDW

Absolut Vodka - 1.25oz
**Dekuyper Sour Apple Pucker - .75oz
*Sweet & Sour - 2 oz
**Monin Granny Smith Apple Syrup - 8 pumps

Glass: Hurricane
Preparation: Build in blender cup over ice, blend and pour it in glass
Garnish: Lemon and Lime Wheel

*I make my own sweet and sour mix and for this one I used a mix of lemon and lime juice.
** had to use different brands as I couldn't find these products.

This cocktail got rave reviews from everyone who tried it and I had to make lots.
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Old 02-18-2008, 04:36 PM   #1484
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Goat Cheese and Tomato Tarts

Goat Cheese and Tomato Tarts
Epcot Food and Wine Festival '03, France
Yield: 4 Servings

Puff Pastry (available in grocery stores)
1 medium red tomato, sliced
1 medium yellow tomato, sliced
1/2 cup fresh goat cheese (chevre)
fresh basil, chopped, to taste
olive oil

Roll out pastry in a circle. Alternately layer the tomato slices, red and yellow. Crumble the goat cheese over the tomato. Sprinkle basil on top of goat cheese. Drizzle with olive oil and bake at 350º for 15 minutes.
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Old 02-18-2008, 04:37 PM   #1485
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Island Barbecued Pork Ribs

Island Barbecued Pork Ribs
Disney's Spirit of Aloha, Polynesian Resort
Yield: 4-6 servings
Select 2 each slabs of Raw Pork Spare Ribs (total – 4 lbs.)

Dry Seasoning
1 cup Kosher Salt
1 tsp Celery Salt
2 TBSP Mesquite Seasoning
1 TBSP Onion Powder
1 TBSP Garlic Powder
3 TBSP Sugar
1 tsp Ground Black Pepper

Sauce
1 cup Tomato paste
1 TBSP Corn Syrup
1 TBSP Molasses
1 TBSP Dijon Mustard
2 TBSP Honey
1 cup Pineapple Juice
2 TBSP Rice Wine Vinegar
1 tsp Granulated Garlic
1 TBSP Onion Powder
1 TBSP Caramel
1/4 Tsp Smoked Liquid

Barbecue Sauce Preparation
In a mixing bowl combine all ingredients and mix well. Keep refrigerated


Preparation
1. Mix all dry ingredients and season lightly the pork rib slabs on both sides; let marinate for 12 hours.
2. Cook the seasoned pork ribs at 325°F for 1 hour.
3. Cut slabs of ribs while hot into individual pieces (one bone each) and place in baking dish.
4. Heat the barbecue sauce to a simmer and pour over the entire pork ribs.
5. Cover the dish with aluminum foil and place it in a warm oven at 200° for 30-45 minutes.
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