Does anyone here have the recipe for the hoop-dee-doo-musical revue strawberry shortcake? Also how do you guys get incontact with the resturants at wdw to send you the recipies?
I am new to the cooking message board and after only a day of looking I see so many recipes I want to make!!!
Welcome to the Disney Recipe exchange. I know the Disney recipes will become family favourites as many of them are truly first-class. The best place to start when requesting a recipe is Disney Guest Relations.
guest.mail@wdw.disneyonline.com
You can also try the Contact form at:
https://secure.disney.go.com/disneyl...=ContactUsPage
They'll forward it to the appropriate Food and Beverage manager or chef. If you don't have a reply in 3 weeks or less don't hesitate to write again and let them know it's your second request or third request etc. Once you start getting responses you keep the names of the employees who write you and the next time you can contact them directly. My personal contact list now runs to 4 pages of a Word Doc. Direct contact is no guarantee of success however, as some recipes are not written down and some chefs will never respond or share a recipe - the Poly resort being a prime example. It's actually surprising how many do and it's a real testament to Disney Guest relations.
Always remember to share any new recipes you get.
Since there doesn't seem to be a published version of the
Hoop-dee-doo-musical revue strawberry shortcake that would be a good request to make. It's a dish that's been on the menu forever and I bet the recipe has been written down.
I have been looking through the recipes index and I am confused... what book or web page do the page numbers refer to? I see each recipe has a page number listed, but I do not know how to find or get to that page. can anyone help?
Thanks
As our recipes increased (we now have the largest single online collection of Disney recipes right here) the index got far too long for a single post. Our hard-working moderator,
piratesmate, put the index in a separate thread which you can find here:
INDEX. It's best to bookmark this. You can find recipes by course or by restaurant. The page number next to the recipe refers to the recipe thread which is here:
RECIPES. Depending on how many posts per page you're viewing, the page number should be the page of the thread on which the recipe is located.
It may seem confusing to see an index here but that is the OLD index and is no longer updated. The NEW index is updated regularly.
With pumpkin on sale right now:
Pumpkin Ravioli
Wolfgang Puck Grand Café, Downtown Disney
Serves 6
8 tablespoons (4 ounces) unsalted butter
1 pound fresh pumpkin, peeled and cut in 1-inch cubes
2 cups heavy cream
1/2 bay leaf
2 tablespoons minced fresh sage, plus 6 small leaves for garnish
2 teaspoons fresh thyme leaves
2 eggs, beaten
Salt and freshly ground white pepper
6 sheets, approx 6 x 12-inches, of fresh spinach pasta
1 egg, beaten lightly, for egg wash
1/4 cup semolina or all purpose flour, for dusting
2 cups chicken stock (see separate recipe)
2 shallots, chopped
1. Heat a large heavy skillet over low heat and add 4 tablespoons of the butter. When the butter is foamy, add the cubed pumpkin and cook, stirring often to stop it from sticking and burning, until it softens.
2. Transfer the pumpkin into a medium saucepan, add 1 cup heavy cream and half the herbs and cook over low heat for approximately 30 minutes, or until puree is thick and the liquid has evaporated. If any lumps remain, use a fork to crush them into the mixture. Stir occasionally to prevent scorching. Remove from the heat and beat in an additional 2 tablespoons butter.
3. Whisk in the beaten eggs. Season to taste with salt and pepper and set aside to cool.
4. Lay out 3 sheets of pasta. Using a pastry bag or a teaspoon, place 8 equal mounds of the pumpkin puree on each sheet of dough, about 2 inches apart. Brush around each mound with eggwash. Cover the mounded dough sheets with a second sheet of pasta and press around the mounds of pumpkin to seal the dough. Using a 2-inch cookie cutter, cut out the ravioli. Dust a tray with semolina and place the ravioli on it. Bring a large pot of salted water to a boil while you make the sauce
To Prepare the Sauce
1. In a medium saucepan, reduce the stock with the shallots to 1/2 cup. Add the remaining 1 cup heavy cream and reduce by half. Over low heat, whisk in the remaining 4 tablespoons butter, a little at a time, over low heat. Strain the sauce into a clean saucepan and add the remaining sage and thyme. Season to taste with salt and pepper.
2. Add the ravioli to the rapidly boiling water and cook for 4 to 5 minutes. Remove with a slotted spoon and drain. Add the ravioli to the sauce and bring just to the boil. Correct the seasonings.
Divide the ravioli among preheated plates and spoon the sauce over them. Garnish each with serving with a fresh sage leaf. Serve immediately.
If you go to the McCormick site you can look up individual spices. They sell black pepper in a 2 ounce can. Can you imagine using a whole can in anything?!?!? LOL
