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[Tatania]

* Exported from MasterCook *

Chive Whipped Potatoes

Recipe By :Andrew Sutton, Napa Rose Executive Chef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Russet potatoes -- peeled
1/2 cup heavy cream
2 tablespoons sour cream
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice
1/2 cup snipped chives
Salt and pepper to taste

Place potatoes in a pot with enough cold water to cover them by at
least 3 inches. Place on burner set to medium heat and bring to a
boil. Simmer for approximately 20 minutes or until tender. Drain and
transfer potatoes to a mixing bowl. Smash or pass potatoes through a
ricer. Season with salt, chives and add the butter and cream until
potatoes are nice and moist. Add lemon, taste and adjust seasoning if
necessary.

These should be made in advance and can be held warm.

Description:
"Napa Rose, Grand Californian Hotel"
Source:
"www.vvdailypress.com"
- - - - - - - - - - - - - - - - - - -

That's odd that the vvdailypress would only print part of the dish.
These potatoes are part of the Sea of Cortez Rock Scallops - an appetizer printed in Cooking With Mickey and the Disney Chefs:

Sea of Cortez Rock Scallops
Napa Rose Restaurant, Grand Californian Hotel(source: Andrew Sutton, Napa Rose Executive Chef & Cooking With Mickey 2004)
Yield: For 6 as an appetizer

12 large rock or diver scallops
1/2 teaspoon salt (1/4 tsp in CWM)
2 tablespoons clarified butter or olive oil
11/2 cups (3 cups in CWM) Sour Cream-Chive potatoes (see following recipe)
11/2 cups (1 cup in CWM) Lobster, Lemon and Vanilla sauce (see following recipe)

Prepare Sour Cream-Chive potatoes; keep warm and ready to serve.
Make Lobster sauce; set asidel.
Place scallops on a towel and season with salt. In a large sauté pan over medium high heat, melt 2 tablespoons of clarified butter. Make sure pan is very hot, then add seasoned scallops.
Sauté for 4 minutes or until golden brown. Using kitchen tongs, turn scallops over and begin browning the opposite side. If they are cooking too quickly reduce the heat to medium. Once scallops are cooked on both sides, serve immediately.
To plate, place the hot chive whipped potatoes in the center of the plate, set two scallops per person on top of the potatoes. Then with a spoon, ladle sauce over the scallops and potatoes.

Sour Cream - Chive Potatoes
3 Russet potatoes, peeled and quartered
1/2 cup heavy cream
2 tablespoons sour cream
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice
1/2 cup (2 Tbsp. in CWM) snipped chives
Salt and pepper to taste

Place potatoes in a pot with enough cold water to cover them by at least 3 inches. Bring to a boil over medium heat. Simmer for approximately 20 minutes or until tender. Drain and transfer potatoes to a mixing bowl. Smash or pass potatoes through a ricer. Season with salt, pepper & chives. Add the butter sour cream and heavy cream until potatoes are nice and moist. Add lemon, taste and adjust seasoning if necessary.
These should be made in advance and can be held warm. Quickly sauté the scallops before serving.

Lobster, Lemon & Vanilla Sauce
1 lobster (steamed, cracked and meat removed)
1 tablespoon clarified butter
2 minced shallots
1 cup white wine
1 cup chicken stock
1 vanilla bean, split or 1/8 teaspoon good vanilla extract
1 small pinch saffron
3 tablespoons diced tomatoes
1 tablespoon lemon juice
1 tablespoon fresh chopped thyme
6 tablespoons unsalted butter, softened

In a saucepan, sauté shallots in 1 tablespoon clarified butter over medium-high heat. Add the white wine and reduce by 70 percent to 1/3 cup. Add the chicken stock, half of one vanilla bean and saffron; reduce by 50 percentor until 2/3 cup liquid remains. Add tomatoes, chopped thyme and lemon juice.
Remove sauce pan from heat and slowly whisk in unsalted butter. Add lobster meat. Mixture should resemble a creamy lobster and saffron stew. Taste sauce and adjust by adding salt or a few drops of lemon juice if necessary.
Serve with a chilled quality Sauvignon Blanc or Bordeaux Blanc.

 

[TheGoofyMama]

That's odd that the vvdailypress would only print part of the dish.
These potatoes are part of the Sea of Cortez Rock Scallops - an appetizer printed in Cooking With Mickey and the Disney Chefs:

Sea of Cortez Rock Scallops
Napa Rose Restaurant, Grand Californian Hotel(source: Andrew Sutton, Napa Rose Executive Chef & Cooking With Mickey 2004)
Yield: For 6 as an appetizer

12 large rock or diver scallops
1/2 teaspoon salt (1/4 tsp in CWM)
2 tablespoons clarified butter or olive oil
11/2 cups (3 cups in CWM) Sour Cream-Chive potatoes (see following recipe)
11/2 cups (1 cup in CWM) Lobster, Lemon and Vanilla sauce (see following recipe)

Prepare Sour Cream-Chive potatoes; keep warm and ready to serve.
Make Lobster sauce; set asidel.
Place scallops on a towel and season with salt. In a large sauté pan over medium high heat, melt 2 tablespoons of clarified butter. Make sure pan is very hot, then add seasoned scallops.
Sauté for 4 minutes or until golden brown. Using kitchen tongs, turn scallops over and begin browning the opposite side. If they are cooking too quickly reduce the heat to medium. Once scallops are cooked on both sides, serve immediately.
To plate, place the hot chive whipped potatoes in the center of the plate, set two scallops per person on top of the potatoes. Then with a spoon, ladle sauce over the scallops and potatoes.

Sour Cream - Chive Potatoes
3 Russet potatoes, peeled and quartered
1/2 cup heavy cream
2 tablespoons sour cream
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice
1/2 cup (2 Tbsp. in CWM) snipped chives
Salt and pepper to taste

Place potatoes in a pot with enough cold water to cover them by at least 3 inches. Bring to a boil over medium heat. Simmer for approximately 20 minutes or until tender. Drain and transfer potatoes to a mixing bowl. Smash or pass potatoes through a ricer. Season with salt, pepper & chives. Add the butter sour cream and heavy cream until potatoes are nice and moist. Add lemon, taste and adjust seasoning if necessary.
These should be made in advance and can be held warm. Quickly sauté the scallops before serving.

Lobster, Lemon & Vanilla Sauce
1 lobster (steamed, cracked and meat removed)
1 tablespoon clarified butter
2 minced shallots
1 cup white wine
1 cup chicken stock
1 vanilla bean, split or 1/8 teaspoon good vanilla extract
1 small pinch saffron
3 tablespoons diced tomatoes
1 tablespoon lemon juice
1 tablespoon fresh chopped thyme
6 tablespoons unsalted butter, softened

In a saucepan, sauté shallots in 1 tablespoon clarified butter over medium-high heat. Add the white wine and reduce by 70 percent to 1/3 cup. Add the chicken stock, half of one vanilla bean and saffron; reduce by 50 percentor until 2/3 cup liquid remains. Add tomatoes, chopped thyme and lemon juice.
Remove sauce pan from heat and slowly whisk in unsalted butter. Add lobster meat. Mixture should resemble a creamy lobster and saffron stew. Taste sauce and adjust by adding salt or a few drops of lemon juice if necessary.
Serve with a chilled quality Sauvignon Blanc or Bordeaux Blanc.

Hi Tatania,
They posted the entire recipe, I added it to MC as a single recipe and then as individual recipes since they can stand alone and be served in many different ways.

 

[TheGoofyMama]

* Exported from MasterCook *

Pecos Bill's Chili Con Carne


Recipe By :Walt Disney World
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tablespoons bacon drippings or vegetable oil
1 clove garlic -- minced
1 small onion -- chopped
1 small green pepper -- chopped
1 can tomatoes -- (16-ounce) including liquid
1 can chili beans -- (16-ounce) including liquid
1 can red kidney beans -- (15 1/4-ounce) including liquid
2 teaspoons salt
1 teaspoon granulated sugar
2 Tablespoons vinegar
1/4 teaspoon ground black pepper
3 Tablespoons chili powder
1 Dash Tabasco sauce or cayenne pepper
1 pound lean ground beef
1/2 cup onion -- chopped
1/2 cup Cheddar cheese -- grated

Heat 1 Tbsp. Bacon drippings in a large frying pan and sauté garlic until
Golden brown. Add
Chopped onion and green pepper. Cover pan and cook over low heat until
Onion is translucent.

Meanwhile, mash canned tomatoes in own liquid in a 4-quart saucepan, then
Add chili beans
And kidney beans, including the liquid. Add salt, vinegar, pepper, chili
Powder, Tabasco sauce to
Beans and tomatoes and bring to simmer. Add sautéed garlic, onion and
green
Pepper. Reheat
Frying pan and sauté beef in remaining bacon drippings, stirring with a
fork

To crumble, until
Cooked. Drain off fat and add beef to bean mixture in saucepan. Simmer,
Uncovered, for about
45 minutes, stirring occasionally. Serve in bowls topped with chopped
onion
And Cheddar
Cheese. Accompany chili with saltine crackers or hot buttered tortillas.
Serves 4 to 6.

Description:

Source:

Copyright:
"2007"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 2274 Calories; 119g Fat (46.7%
calories from fat); 143g Protein; 163g Carbohydrate; 43g Dietary Fiber;
400mg Cholesterol; 5198mg Sodium. Exchanges: 8 1/2 Grain(Starch); 16 1/2
Lean Meat; 5 1/2 Vegetable; 15 Fat; 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

[TheGoofyMama]

* Exported from MasterCook *

Mushroom Soup
"from Wolfgang Puck Café, Downtown Disney"


Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 Pound Celery Dice
1/4 Pound Carrot Dice
1 Pound Onion Dice
1/4 Pound Chopped Garlic
1 Pound Button Mushrooms
1 Pound ****ake Mushrooms
1 Pound Oyster Mushrooms
1 Pound Crimini Mushrooms
3 pints Heavy Cream
1 pint Water
1/4 cup Oyster sauce
1/2 cup Thai Sweet Chili
2 tbsp Balsamic Vinegar
1 tbsp Sesame Oil
2 tbsp Soy Sauce
2 tbsp Chopped Rosemary
2 tbsp Chopped Thyme
2 tbsp Chopped Parsley
1/4 cup Corn Starch
1/4 cup Water

1. Sweat celery, carrot, onion and garlic in oil until translucent
2. Add mushrooms and cook until soft
3. Add cream and water and cook to reduce by 1/3
4. Flavor with oyster sauce, sweet chili, vinegar, sesame oil and soy
sauce.
5. Add fresh herbs
6. Thicken with slurry of corn starch and water.
7. Season with salt and pepper


Description:
"from Wolfgang Puck Café, Downtown Disney"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 5519 Calories; 546g Fat (86.0%
calories from fat); 65g Protein; 134g Carbohydrate; 19g Dietary Fiber;
1958mg Cholesterol; 3226mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean
Meat; 18 Vegetable; 0 Fruit; 4 1/2 Non-Fat Milk; 108 1/2 Fat.

NOTES : The recipe will yield approximately 1 gallon of soup.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

[kitkat324]

Not sure if I can post this here....this recipe was in my hometown local newspaper.....the article that goes along with it says that it comes from a cookbook that was purchased at Disney World while on vacation there. I don't know where this was served but have made it myself and it was really good!

BREAD PUDDING WITH LEMON SAUCE

*Bread Pudding*

1 1/2 cups milk

1 tablespoon butter

2 cups stale bread cubes

2 eggs, slightly beaten

1/4 cup crushed pineapple, well drained

1 cup sugar

1/4 teaspoon nutmeg

1/4 teaspoon cinnamon

1 teaspoon vanilla extract



*Lemon Sauce*

1 1/2 teaspoons cornstarch

2 teaspoons cold water

3/4 cup half-and-half

3 tablespoons sugar

2 teaspoons butter

3/4 teaspoon grated lemon rind

3 tablespoons lemon juice

Preheat oven to 375 degrees. For bread pudding, scald milk and butter. Pour over bread cubes and let stand 5 minutes. Combine remaining pudding ingredients and add to bread and milk. Pour into a buttered 1-quart baking dish. Place dish in a pan of hot water. Bake for 40 to 45 minutes, until knife inserted in center comes out clean.

To make sauce: Dissolve cornstarch in cold water. Stir in half-and-half and sugar. Simmer 3 minutes, stirring. Remove from heat and stir in remaining ingredients. Serve warm on bread pudding.

Per serving (based on 6 servings): 316 calories, 6 grams protein, 10 grams fat, 6 grams saturated fat, 52 grams carbohydrate, 1 gram fiber, 95 milligrams cholesterol, 141 milligrams sodium

Makes 4 to 6 servings

 

[TheGoofyMama]

Not sure if I can post this here....this recipe was in my hometown local newspaper.....the article that goes along with it says that it comes from a cookbook that was purchased at Disney World while on vacation there. I don't know where this was served but have made it myself and it was really good!

BREAD PUDDING WITH LEMON SAUCE

*Bread Pudding*

1 1/2 cups milk

1 tablespoon butter

2 cups stale bread cubes

2 eggs, slightly beaten

1/4 cup crushed pineapple, well drained

1 cup sugar

1/4 teaspoon nutmeg

1/4 teaspoon cinnamon

1 teaspoon vanilla extract



*Lemon Sauce*

1 1/2 teaspoons cornstarch

2 teaspoons cold water

3/4 cup half-and-half

3 tablespoons sugar

2 teaspoons butter

3/4 teaspoon grated lemon rind

3 tablespoons lemon juice

Preheat oven to 375 degrees. For bread pudding, scald milk and butter. Pour over bread cubes and let stand 5 minutes. Combine remaining pudding ingredients and add to bread and milk. Pour into a buttered 1-quart baking dish. Place dish in a pan of hot water. Bake for 40 to 45 minutes, until knife inserted in center comes out clean.

To make sauce: Dissolve cornstarch in cold water. Stir in half-and-half and sugar. Simmer 3 minutes, stirring. Remove from heat and stir in remaining ingredients. Serve warm on bread pudding.

Per serving (based on 6 servings): 316 calories, 6 grams protein, 10 grams fat, 6 grams saturated fat, 52 grams carbohydrate, 1 gram fiber, 95 milligrams cholesterol, 141 milligrams sodium

Makes 4 to 6 servings

Hi,
Thanks for posting that recipe. It comes from Cooking with Mickey around our World, 1986 edition. It was originally served at the Terrace Buffeteria, Contemporary Resort.

 

[Tatania]

I love trying new Chili recipes and am looking forward to trying the Pecos Bill one. Thanks Goofymama!
BTW, if we're posting multipe recipes at a time our mod has asked that we put them all in one post so the thread doesn't reach it's post limit quite as soon. I hope this goes on forever and that we have people coming back from vacation this summer with new recipes.

Prosciutto and Basil Wrapped Lamb Chops
Portobello Yacht Club Courtesy of Chef Tony Periquito, Executive Chef (2003)
Serves 2

1 Whole Rack of lamb
8 slices Prosciutto, thinly sliced
8 Basil leaves
Salt and pepper to taste
2 Tbl Olive oil
1 Tblsp Aged balsamic vinegar
Lentil ragout (See recipe)

Cut rack of lamb into single chops. Season with salt and pepper. Wrap each chop with basil leaf and prosciutto slice. Heat olive oil in a large sauté pan over medium heat. Add wrapped lamb chops and cook on both sides to the desired temperature, approximately 2 minutes on each side for medium rare. Place ragout on center of plate and position chops around with the bone up. Drizzle with aged balsamic vinegar.

Lentil Ragout
Serves 2-4

2 oz Onions, finely diced
2 oz Carrots, finely diced
1-1/2 Tblsp Extra virgin olive oil
1 tsp. Rosemary, chopped fresh
6 oz Lentils
3 1/2 cups Water
Salt and black pepper, to taste

Heat olive oil in a small saucepan on medium heat. Add onions, carrots and rosemary. Cook on medium heat until onions become translucent. Add lentils and water and cook for approximately 20 minutes or until lentils are tender. Season with salt and pepper to taste.

Alaska King Crab Legs with Lemon Butter and Garlic Wilted Spinach
Fulton’s Crab House Courtesy of Chef Tony Periquito, Executive Chef (2003)
Serves 2

Alaska King Crab Legs
10 oz King crabmeat
4 oz Butter
1/2 each Lemon zest
1/2 each Lemon juice
1 Tblsp Parsley chopped
Salt and pepper to taste

For lemon butter. Place all ingredients (except crabmeat) in kitchen aid bowl and whip until very soft and creamy. Heat lemon butter in a sauté pan on medium heat. Add crabmeat and toss until hot.

Garlic Wilted Spinach
Serves 2

4 oz Fresh spinach leaves
2 Tblsp Olive Oil
1/4 tsp Fresh Garlic, chopped
Salt and Pepper to taste

Heat olive oil to a medium heat in a sauté pan. Add garlic and cook until golden brown. Add spinach and toss until wilted approximately 1 minute. Season with salt and pepper.

Oven Roasted Florida Grouper
Portobello Yacht Club Courtesy of Chef Tony Periquito, Executive Chef (2003)
Serves 2

2- 6 oz filets Grouper
1/2 Red pepper, sliced
½ Yellow pepper, sliced
½ Green pepper, sliced
3 Plum tomatoes, diced
1 Onion, sliced
2 cloves Garlic, chopped
1 Tbl Parsley, chopped
2 Tbl Olive oil
1/4 cup White wine
Salt and pepper to taste

In a sauté pan, heat olive oil over medium heat. Add onions and cook until golden brown. Add garlic and peppers and cook for an additional 3 minutes. Add wine, tomatoes and parsley. Remove from heat. Season fish with salt and pepper on both sides. Place fish on the sauce and roast in oven at 350 degrees for about 10 to 12 minutes.

Note: When serving, drizzle "really good" olive oil over the grouper.

Chicken with Eggplant Mousse
Epcot International Food and Wine Festival, Discover Andalucia, Spain 2002
4 servings

4 chicken drumsticks
3 cups eggplant, diced and peeled
1 cup shallot, chopped
1 lemon, frsh squeezed juice only
½ cup olive oil
2 tblsp. Oregano, chopped
salt, pepper to taste
1. Season the chicken with salt, pepper, and olive oil to taste and place in a pan. Roast for about 20 minutes in the oven at 350.
2. Mix the eggplant, shallots, some olive oil, and salt and pepper to taste and place in the oven. Cook until tender.
3. Place on a cutting board and chop finely. Put into a bowl and add lemon juice, olive oil, and salt and pepper to taste.
To serve, divide in 4, place on center of the plate, and top each with a chicken drum.

Gazpacho Andaluz
Epcot® International Food & Wine Festival "Discover Andalucia, Spain", 2002
Yield: 4 servings

1 cup white bread
1 cup diced red onion
2 cups tomato; peeled and diced
1 cup cucumber; peeled and diced
1 cup green bell pepper; seeded and diced
3 garlic cloves; peeled and diced
1/2 cup cilantro; chopped
1/2 cup olive oil
2 Tbl. wine vinegar or sherry vinegar
salt, to taste
pepper, to taste

1. Roughly break up the bread and pour some water over it, enough to make the bread wet. Leave to soak for at least 30 minutes.
2. Put the tomatoes, cucumber, inions, green peppers, garlic, and cilantro into a blender.
3. Add the bread and olive oil and puree the mixture.
4. Add just enough water to give the soup the required consistency. If necessary, pass the mixture through a fine sieve.
5. Season with salt, pepper, and vinegar.
6. Place in the refrigerator for a minimum of 1 hour. Serve very cold.

 

[TheGoofyMama]

I love trying new Chili recipes and am looking forward to trying the Pecos Bill one. Thanks Goofymama!
BTW, if we're posting multipe recipes at a time our mod has asked that we put them all in one post so the thread doesn't reach it's post limit quite as soon. I hope this goes on forever and that we have people coming back from vacation this summer with new recipes.

Prosciutto and Basil Wrapped Lamb Chops
Portobello Yacht Club Courtesy of Chef Tony Periquito, Executive Chef (2003)
Serves 2

1 Whole Rack of lamb
8 slices Prosciutto, thinly sliced
8 Basil leaves
Salt and pepper to taste
2 Tbl Olive oil
1 Tblsp Aged balsamic vinegar
Lentil ragout (See recipe)

Cut rack of lamb into single chops. Season with salt and pepper. Wrap each chop with basil leaf and prosciutto slice. Heat olive oil in a large sauté pan over medium heat. Add wrapped lamb chops and cook on both sides to the desired temperature, approximately 2 minutes on each side for medium rare. Place ragout on center of plate and position chops around with the bone up. Drizzle with aged balsamic vinegar.

Lentil Ragout
Serves 2-4

2 oz Onions, finely diced
2 oz Carrots, finely diced
1-1/2 Tblsp Extra virgin olive oil
1 tsp. Rosemary, chopped fresh
6 oz Lentils
3 1/2 cups Water
Salt and black pepper, to taste

Heat olive oil in a small saucepan on medium heat. Add onions, carrots and rosemary. Cook on medium heat until onions become translucent. Add lentils and water and cook for approximately 20 minutes or until lentils are tender. Season with salt and pepper to taste.

Alaska King Crab Legs with Lemon Butter and Garlic Wilted Spinach
Fulton’s Crab House Courtesy of Chef Tony Periquito, Executive Chef (2003)
Serves 2

Alaska King Crab Legs
10 oz King crabmeat
4 oz Butter
1/2 each Lemon zest
1/2 each Lemon juice
1 Tblsp Parsley chopped
Salt and pepper to taste

For lemon butter. Place all ingredients (except crabmeat) in kitchen aid bowl and whip until very soft and creamy. Heat lemon butter in a sauté pan on medium heat. Add crabmeat and toss until hot.

Garlic Wilted Spinach
Serves 2

4 oz Fresh spinach leaves
2 Tblsp Olive Oil
1/4 tsp Fresh Garlic, chopped
Salt and Pepper to taste

Heat olive oil to a medium heat in a sauté pan. Add garlic and cook until golden brown. Add spinach and toss until wilted approximately 1 minute. Season with salt and pepper.

Oven Roasted Florida Grouper
Portobello Yacht Club Courtesy of Chef Tony Periquito, Executive Chef (2003)
Serves 2

2- 6 oz filets Grouper
1/2 Red pepper, sliced
½ Yellow pepper, sliced
½ Green pepper, sliced
3 Plum tomatoes, diced
1 Onion, sliced
2 cloves Garlic, chopped
1 Tbl Parsley, chopped
2 Tbl Olive oil
1/4 cup White wine
Salt and pepper to taste

In a sauté pan, heat olive oil over medium heat. Add onions and cook until golden brown. Add garlic and peppers and cook for an additional 3 minutes. Add wine, tomatoes and parsley. Remove from heat. Season fish with salt and pepper on both sides. Place fish on the sauce and roast in oven at 350 degrees for about 10 to 12 minutes.

Note: When serving, drizzle "really good" olive oil over the grouper.

Chicken with Eggplant Mousse
Epcot International Food and Wine Festival, Discover Andalucia, Spain 2002
4 servings

4 chicken drumsticks
3 cups eggplant, diced and peeled
1 cup shallot, chopped
1 lemon, frsh squeezed juice only
½ cup olive oil
2 tblsp. Oregano, chopped
salt, pepper to taste
1. Season the chicken with salt, pepper, and olive oil to taste and place in a pan. Roast for about 20 minutes in the oven at 350.
2. Mix the eggplant, shallots, some olive oil, and salt and pepper to taste and place in the oven. Cook until tender.
3. Place on a cutting board and chop finely. Put into a bowl and add lemon juice, olive oil, and salt and pepper to taste.
To serve, divide in 4, place on center of the plate, and top each with a chicken drum.

Gazpacho Andaluz
Epcot® International Food & Wine Festival "Discover Andalucia, Spain", 2002
Yield: 4 servings

1 cup white bread
1 cup diced red onion
2 cups tomato; peeled and diced
1 cup cucumber; peeled and diced
1 cup green bell pepper; seeded and diced
3 garlic cloves; peeled and diced
1/2 cup cilantro; chopped
1/2 cup olive oil
2 Tbl. wine vinegar or sherry vinegar
salt, to taste
pepper, to taste

1. Roughly break up the bread and pour some water over it, enough to make the bread wet. Leave to soak for at least 30 minutes.
2. Put the tomatoes, cucumber, inions, green peppers, garlic, and cilantro into a blender.
3. Add the bread and olive oil and puree the mixture.
4. Add just enough water to give the soup the required consistency. If necessary, pass the mixture through a fine sieve.
5. Season with salt, pepper, and vinegar.
6. Place in the refrigerator for a minimum of 1 hour. Serve very cold.

Hi Tatania,
It might look like I posted all at once but usually when I get a chance to post it's a recipe and maybe another a few hours later when I can fit them in. I haven't had time for any posting or transcribing lately so I'm glad just to add a few recipes in any way that I can these days.

 

[piratesmate]

If I could make another housekeeping request....

When commenting on recipes that someone has posted - especially long ones or multiple recipe posts - please don't quote the entire post. Snipping out the actual recipe, leaving only the title for example, would really help to keep this thread going a bit longer. Obviously if you are comparing 2 versions or commenting on instructions, you won't want to remove the entire thing.

= = = = = =
This was posted in a separate thread earlier & I'm just adding it here so they're all together.

Looking for Bavarian Cheesecake recipe from Coral reef
I would love to find/have the recipe for the Bavarian Cheesecake from Coral Reef. It was one of my DH favorite things to eat while we were there and has said many times that he wants to go back just so he can have another one, LoL.

If anyone has this and is willing to share that would be wonderful! I hope to surprise him with it on Father's Day!

Thanks for sharing SusieJane!

Do you think it is the same one that is served in the Biergarten Restaurant?

BAVARIAN CHEESECAKE

INGREDIENTS

6 ounces Cream Cheese
6 ounces Baker's Cheese
2 Egg Yolks
4 ounces Granulated Sugar
8 ounces Sour Cream
1 ounce Lemon Juice
12 ounces Heavy Cream
1/2 ounce Gelatin
2 ounces Water
Vanilla Sponge Cake -- recipe follows

VANILLA SPONGE CAKE

INGREDIENTS
3/4 cup Sugar (granulated)
4 Egg yolks
1 teaspoon. Vanilla Extract
3/4 cup Flour (all-purpose)
3/4 teaspoon Baking Powder
1/2 teaspoon Salt
4 Egg Whites

METHOD
1. Preheat an oven to 375 degrees F.

2. Sift together the flour, baking powder, and salt.

3. In a mixer, add the egg yolks and sugar beat until light and creamy. Add the vanilla extract.

4. Gradually add the flour mixture to the egg mixture. Beat until smooth.

5. Whip the egg whites until stiff, but not dry. Gently fold this into the cake batter.

6. Place into two separate greased and lined 8-inch round cake pans. Bake for approximately 10-12 minutes.


ASSEMBLING CAKE

METHOD
1. Whip heavy cream until soft peaks. Set aside.

2. Mix together in a mixing bowl the cream cheese, baker's cheese, egg yolks, and granulated sugar until smooth. Then add the sour cream and mix until smooth.

3. Gently add the whipped mixture to the cheese mixture being careful not to over whip.

4. Dissolve the gelatin in the water over a double boiler until the mixture is clear. Be careful not to whip the gelatin so it does not get air bubbles in it.

5. Add the gelatin mixture into the cheese mixture and fold quickly. When adding the gelatin mixture to the cheese mixture set the mixer on medium speed, and add it from the edge of the bowl, being careful not to get the gelatin on the whip or the side of the bowl so as to prevent lumping.

6. Using a springform pan, place one of the vanilla sponge cakes smooth side down. Immediately pour the cheese mixture on the cake, and smooth out surface. Then place the other cake on top with the smooth side out. Let set overnight.

7. Remove the cake from the springform pan. Sprinkle the top of the cake with powdered sugar. This cake can be served with any of your favorite fresh fruit sauce(s).

<snip>I didn't see this salad on the buffet the last time I ate there but it could be that's why there's a second version of the recipe with no yogurt in it OR they use something a little different in the restaurant. I remember reading a comment about the recipes that Disney gives out where it was claimed that the recipes are often "dumbed" down for the public or something crucial is left out (like what kind of tomato soup is really used in the BLT Soup recipe at Sci - Fi) so we’re only making something that’s close. <snip>

re: the Avocado, Papaya & Grapefruit Salad II...I had written that the yogurt dressing was the "newer" version so I'm guessing it was more a case of the chefs using something different or dumbing it down. That's okay with me as "close" is good enough for my less-than-discerning palate.

And thanks for sharing that egg salad recipe. I never would have thought to add lemon juice! I use ground celery seed & brown mustard and thin the mayo with vinegar & sugar/sweetener.

Thanks to kitkat324 for that Bread Pudding with Lemon Sauce! I love anything with lemon & can't wait to try that. As for posting it, all Disney recipes are welcome! If it's in a Disney cookbook, it was probably served on Disney property at some point.

 

[TheGoofyMama]

If I could make another housekeeping request....

When commenting on recipes that someone has posted - especially long ones or multiple recipe posts - please don't quote the entire post. Snipping out the actual recipe, leaving only the title for example, would really help to keep this thread going a bit longer. Obviously if you are comparing 2 versions or commenting on instructions, you won't want to remove the entire thing.

= = = = = =
I have nearly 2,000 WDW recipes that I would love to share. I'm also transcribing 3 WDW cookbooks that I'd like to share ***BUT***

I was asked not to send in older recipes to make room for newer ones... fine

Now it's post multiple recipes in one post...also edit posts if your going to reply to others.


It's really too bad because I would love to continue to add recipes here but with these increasing posting "rules" it's a hassle. When I have spare time to send a recipe all I am thinking about is copy, paste send, not having to compile a number of recipes in a file on my desk top and then adding them to the boards. It is time consuming for me to do that because of the recipe program that I use.

If you think about it this thread will eventually run out of room. Even if the posts are all in order as the mod requests, it will run out of room. Why can't another thread be started? IMO, It's the recipes that people want and when it starts becoming a chore to share recipes it's the readers who suffer. There are only a small handful of people who actually share recipes here, to alienate any of them is an injustice to the thread.

I mean no harm these are just my thoughts.

 

[Tatania]

I have nearly 2,000 WDW recipes that I would love to share. I'm also transcribing 3 WDW cookbooks that I'd like to share ***BUT***

I was asked not to send in older recipes to make room for newer ones... fine

Now it's post multiple recipes in one post...also edit posts if your going to reply to others.


It's really too bad because I would love to continue to add recipes here but with these increasing posting "rules" it's a hassle. When I have spare time to send a recipe all I am thinking about is copy, paste send, not having to compile a number of recipes in a file on my desk top and then adding them to the boards. It is time consuming for me to do that because of the recipe program that I use.

If you think about it this thread will eventually run out of room. Even if the posts are all in order as the mod requests, it will run out of room. Why can't another thread be started? IMO, It's the recipes that people want and when it starts becoming a chore to share recipes it's the readers who suffer. There are only a small handful of people who actually share recipes here, to alienate any of them is an injustice to the thread.

I mean no harm these are just my thoughts.

No worries, GoofyMama. Given the options, I'd rather keep the posting simple and have people post than the opposite - because, in the end we're recipe collectors and love having the new recipes. If we need to start a new thread down the road, then that's what we'll have to do

BTW, I can't seem to find the request list anymore. That was a great idea to split the index into multiple posts - but am I missing the post with the requests in that thread?

Made some drinks this weekend and have to say I loved the Rocky Mountain Mudslide - but then I love milkshakes! The Typhoon Tilly was also delicious and the Pina Colada (Poly) was rich! I like my drinks a little sweeter as well - but that's just me. Made the Cured Pork Loin from Boma again and it's such a good dry marinade. The pork roast is super tender and tasty. Planning a big Disney menu for a dinner party next Sunday so will get to try a lot of new recipes.

Regarding the Bavarian Cheescake: This is a pretty close recipe for what's called a Sahne Quark Torte in Germany. I've had better there but I liked this version and would make it again. In case anyone is wondering what Baker's Cheese is, you're store may sell it under the German name "Quark". I love Quark and make lots of things with it - not just desserts.

 

[piratesmate]

TheGoofyMama, I agree with Tatania - I'd rather see the recipes posted than not. Without belaboring the point, the requests to combine recipes and not to copy lengthy posts when responding were made because of the concerns of quite a few posters when I first started updating the index. They weren't "rules" just suggestions. OK?

Tatania, thanks for letting me know that the Request List was missing. I know I copied & pasted it. I must have forgotten to save it. LOL It's fixed now.

I have the following "B" recipes from AKL that haven't been posted yet.

= = = = = = =
BANANA BREAD
from Disney's Animal Kingdom Lodge

Yield: 3 (5”x3”x2”) loaves

1 c butter
1¼ c sugar
2 eggs
2¼ c all-purpose flour
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
3 bananas, mashed
½ tsp vanilla extract
2 c buttermilk**

1. Lightly spray the inside of 3 aluminum loaf pans.

2. In a small mixer bowl fitted with a paddle, cream the butter with sugar. Add the eggs.

3. Sift the flour, baking powder, baking soda, and salt. Add to the butter mixture. Add the bananas, extract, and buttermilk.

4. Pour batter equally into each loaf pan. Bake in a 340 F oven for about 30 minutes, or until a skewer comes out clean.

<Source> Orlando Sentinel, Thought You'd Never Ask
[**NOTE: I saw this recipe posted later with ½ cup buttermilk, but I failed to note the source.]

= = = = = = =
BANANA LEAF WRAPPED SEABASS
Boma
Yield: 8 servings

4 lb Seabass/Snapper Filet (or your fish of choice)
Banana Leaves
1 Spanish Onion, julienned
2 oz Garlic, chopped
1 oz Ginger, chopped
1 c Tomatoes, vine ripe, chopped
2 Tbl Ground Cumin, toasted
2 Tbl Ground Coriander, toasted
½ bunch Cilantro, chopped
2 Tbl Ground Turmeric, toasted
1 Red Bell Pepper, julienned
2 Tbl Ground Mace, toasted
1 Jalapeno, sliced
1 Green Bell Pepper, julienned

1. Lay out the banana leaves and place the filet of fish in the middle.

2. Toast all the dry ingredients and rub all over the fish.

3. Place the rest of the ingredients on top of the fish.

4. Wrap tightly with banana leaves and grill. Finish in the oven until the fish is done.

<Source> Boma chefs via email. We had this on our last night & it was wonderful. Sadly, I've never found banana leaves to try it at home though.

= = = = = = =
Black and Pearl Barley Risotto with Soy Beans & Baby Spinach
Jiko, Disney's Animal Kingdom Lodge
Yield: 8 servings

2 Tbl Olive Oil
½ c Spanish Onion, diced fine
½ c Pearl Barley
½ c Black Barley (buy from IndianHarvest.com)
2 c Water
To taste Kosher Salt
To taste Fresh Ground Black Pepper
¼ tsp Ground Cumin
¼ tsp Ground Cardamom
1/8 tsp Ground Cloves
1/8 tsp Ground Cinnamon
1/8 tsp Ground Coriander
½ c Soybeans, dried
2 c Water
To taste Kosher Salt
To taste Fresh Ground Black Pepper
¼ tsp Ground Cumin
¼ tsp Ground Cardamom
1/8 tsp Ground Cloves
1/8 tsp Ground Cinnamon
1/8 tsp Ground Coriander
½ lb Baby Spinach

Heat up the olive oil in a stainless steel pot and toss in the fine-diced Spanish onions. Sweat them until they become translucent.
Pour in the black and pearl barley and stir with the onions until all becomes glossy looking.
Deglaze everything with the water and add in the Kosher salt, fresh ground pepper and the five "C" spices.
Bring the pot to a quick boil and then let it simmer until the barley is done, about 40 minutes. Be aware that the barley may not absorb all the water.
Simultaneously, take the soy beans and cook them in a stainless steel pot with 2 cups of water with Kosher salt, fresh ground pepper and again, the five "C" spices. The beans should take about 30 minutes until done. Reserve them on the side in the broth. You will need the broth to warm up the risotto.
When ready to finish the dish, warm up the barley risotto, add in the cooked soy beans, a little bit of that broth and let it all warm up nicely in a stainless steel pot.
Adjust seasoning and then toss in the baby spinach leafs. Serve immediately and Bon Appetit...
[Chef's NOTE: This is a complete vegan dish. If you only are looking to have something vegetarian, you may add in some cheese for added creaminess.]

= = = = = = =
I know a couple of these have been posted before, but I received them as a group & I noticed that they are a bit different than the others anyway.

Boma Condiments
BOMA KETCHUP
Yield: 18 ounces

12 oz Ketchup
6 oz Chipotle Aioli (Greek Isle Spices)

Mix ingredients in a large bowl


BOMA MUSTARD SAUCE
Yield: 3 servings

1½ c Coleman’s Mustard
7½ c Dijon Mustard
3 c Voodoo Sauce
3 c Honey

In a robot coupe, combine and mix all ingredients into a smooth puree.

TAMARIND BBQ
(for use with Spare Ribs)
Yield: 1 serving

1 qt Orange Juice
1 lb pkg Tamarind Pulp
½ c Pickled Ginger Juice
2 fl oz Rice Wine Vinegar
1½ Tbl Coleman’s Mustard, Dry
2 qt BBQ Sauce
1 qt Teriyaki Sauce

Put all ingredients in a saucepan and bring to a simmer. Simmer until all the flavors are infused, approximately a half hour.

= = = = = = =
BUSHMAN'S SKILLET
Boma
Yield: 6 servings

6 Potatoes, cut in wedges and blanched
1 Onion, sliced
½ Red Bell Pepper, sliced
½ Green Bell Pepper, sliced
8 oz Diced Meat (roast pork, roast beef, roast chicken)
Olive Oil
Salt and Pepper
6 Eggs

In a hot pan, sauté the onions, peppers, and potatoes in olive oil. Season with salt and pepper.
When the vegetables are cooked, add the meat and cook for five minutes.
Crack the eggs on top and cover with a lid until the eggs are cooked.

 

[piratesmate]

Here are a couple "C" recipes as well. This first one cracked me up! We had this at The Mara on several occasions & it was great! But I really think this is one of those "dumb downed" recipes. They mailed this to me about a week after we got home & I know the salad wasn't put onto the crust until after the crust was baked when we had it there! Also, there was some sort of sauce on the crust. It may be been Caesar dressing, but it was definitely of the creamy variety. I'd love to have the "real" recipe someday.

CAESAR SALAD PIZZA
The Mara, Disney’s Animal Kingdom Lodge
Yield: 1 serving

Romaine Lettuce
Croutons
Parmesan Cheese
Caesar Salad Dressing
1 each Pizza Crust

Mix up Caesar salad. Put on top of pizza crust and bake in 400o oven for 8 to 10 minutes or until pizza crust is done.

Add chicken strips if you so desire.

= = = = = = = =
Chai Tea Rice Pudding
Boma, Animal Kingdom Lodge
Yield: 10 servings

8 oz Whole Milk
8 oz Chai Tea Mixture (see recipe below)
8 oz Risotto (Arborio) Rice
1 qt Plain Yogurt

Mix tea and milk together and bring to a boil. Add rice and cook until soft. Cool and fold in yogurt.

Chai Tea Mixture
2 Cardamom Pods, crushed lightly
1 oz Cinnamon Sticks, crushed lightly
1 tsp black peppercorns, whole
1 oz Brown Sugar
1 oz Vanilla Bean Puree
1 tsp Earl Grey Tea, loose
8 oz water

Mix all ingredients together and bring to a boil. Let steep for one hour. Strain and cool.

Has anyone ever made this? I love Chai Tea & keep forgetting to try this. Maybe this weekend when it gets cool again here.

= = = = = = = =
CASSAVA CAKE
Boma at Disney's Animal Kingdom Lodge
Yield: 12 servings

1 lb Cassava, grated
6 oz Sweetened, Shredded Coconut
14 oz Sweetened Condensed Milk
2 oz Butter
13½ oz Coconut Milk

Combine all the ingredients in a bowl and mix by hand.

Pour into a cake pan, sprayed and lined with paper.

Bake in a 350o oven for about 30 minutes or until golden brown.

Once cooled and set, cut into squares.

= = = = = = = =
CELERY ROOT BISQUE WITH PEPPERED CROUTONS
Food & Wine Festival (Ireland 2001) Please note this is a correction! This recipe is NOT from Boma.
YIELDS 4 TO 6 SERVINGS

6 Tbl Butter, unsalted
1 Onion, (lg) chopped
3 stalks Celery, with leaves, sliced
2¼ lb Celery root, peeled, coarsely chopped
2 Russet potatoes, (medium) peeled, coarsely chopped
2 Parsnip, (lg) peeled, coarsely chopped
5 c Chicken stock or canned broth
2 c Grated Dubliner Cheese
1 Bay leaf
4 sprigs Thyme, fresh ** or **
1 tsp Thyme, dried & crumbled
½ tsp Pepper, white
¼ tsp Coriander seeds
2 c Spinach leaves
½ c Whipping cream
Peppered croutons (see recipe below)

Melt butter in heavy large non-aluminum pot over medium heat. Add onion and celery and sauté until slightly softened, about 5 minutes. Add celery roots, potatoes and parsnips and sauté 5 minutes. Add 3 cups stock, bay leaf, thyme, white pepper and coriander. Bring to boil. Reduce heat, cover partially and simmer until vegetables are very soft, about 25 minutes. Discard bay leaf and thyme sprigs. Add spinach to soup and cook until just wilted, stirring occasionally, about 2 minutes.

Place soup in batches in processor. Return soup to pot. Add cream and remaining 2 cups stock and simmer 15 minutes, stirring occasionally. Add grated cheese stir until melted. Season with salt and white pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.) Ladle soup into bowls. Sprinkle with croutons and serve.

PEPPERED CROUTONS
Yields 4 to 6 servings

½ Loaf Day Old Bread
1 Stick Butter
1 tsp Salt
1 tsp Fresh Ground Pepper

Preheat oven to 350 degrees. Dice bread and place in bowl. Melt butter and pour over bread, add salt and pepper. Toss well to coat bread. Place on sheet pan and bake in oven 15 – 20 minutes or until golden brown.

 

[PNWmom]

The link to this one popped up on Affordable Walt Disney World Vacations newsletter.http://www.swandolphin.com/recipeclub/0408print.html

Chilled Carrot and Orange Soup

Ingredients for Soup:
1 Medium Onion (finely chopped)
1½ Lbs. Carrots (sliced 1/8" thick)
1 Cup Orange Juice
3 Tbsp. Unsalted Butter
4 Cups Water
1/8 Tsp. Salt
¼ Tsp. Black Pepper
Large Pinch of Ground Cloves

Ingredients for Ginger Foam Garnish:
1 Cup Milk
3 Sheets of Gelatin
1 Tsp. Ginger Juice
1 Tsp. Sugar

Method of Preparation for Garnish:
Soften gelatin sheets in cold water for about 2-3 minutes. Dissolve in one cup of warm water. Add sugar and ginger juice. Pour mixture into a whip cream canister charged with 2 CO2 cartridges. Shake whip cream canister well (upside down). Keep refrigerated until time to serve.

Method of Preparation for Soup:
In a 3-4 quart heavy saucepan, cook onion in butter over moderately high heat. Continue stirring for about 3 minutes (until golden). Add carrots, water, salt, pepper and cloves. Cover. Simmer until carrots are very tender (about 15 minutes). Puree soup in batches in a blender until very smooth (for about 1 minute). Transfer soup to a bowl. Stir in orange juice. Chill soup (covered) until cold for at least 2 hours.

Presentation:
Garnish soup with whipped ginger foam. Serve.
Serves: 4

From the kitchens of the Walt Disney World Swan and Dolphin Resort

If you change the number in the link, month and year, other recipes come up. Here are some more:
Rack Lamb, Gyro Flavor

Ingredients for Lamb:
1 Each Lamb Rack (cut into chops)
Pinch Rosemary
Pinch Oregano
1/4 Cup Olive Oil

Ingredients for Lamb Confit:
7 Oz. Lamb Shoulder
1 Each Shallot (chopped)
2 Garlic Cloves
10.5 Oz. Duck Fat
17.6 Oz. Lamb Stock
4 Romaine Lettuce Heads
5 Each Garlic Elephant Cloves
Pita Bread

Ingredients for Sauce:
Pinch Oregano
Pinch Thyme
Pinch Marjoram
3.5 Oz. White Wine Vinegar
1/2 Tsp. Xanthan Gum
1 Red Onion (Small)
4 Each Tomato
1 Tsp. Extra Virgin Olive Oil

Ingredients for Tzatziki:
1.8 Oz. Yogurt
1 Each Cucumber (seeded and diced)
1 Each Garlic Clove (chopped)
Pinch Mint (chopped)
Lemon Juice To Taste
Salt To Taste
Black Pepper To Taste

Method of Preparation:
Marinate the lamb chops with rosemary, oregano and olive oil for 2 hours. Preheat oven to 350°. Pan sear the lamb chops and finish in oven for approximately 15-20 minutes to desired doneness. Keep oven on. Sauté chopped shallots and garlic in duck fat. Add salt and black pepper. Place lamb shoulder in the duck fat and cover with plastic wrap and foil. Place in 250° oven and leave for at least 3 hours or until meat is very tender. Reduce lamb stock until thickened. Break the cooked lamb shoulder into small pieces and add into reduced stock. Season to taste.

Blend the oregano, thyme, marjoram, white wine vinegar, sautéed red onion and tomato, then add xanthan gum. Remove seeds from cucumber and dice small. Add yogurt to taste. After 10 minutes, squeeze out excess water and mix extra virgin olive oil, garlic, mint and lemon juice. Season to taste. Cut romaine leaf lengthwise into quarters. Sprinkle with salt and pepper and frill slightly. Leave to cool and drizzle with lemon juice. Cut pita bread into quarters. Sauté with brown butter. Slice elephant garlic very thin with mandolin. Boil in milk then strain (do this 3 times). Dry well and pan fry in 1" olive oil, until golden brown and crispy.

Presentation:
Serve immediately.
Serves: 4

CALAMARI ALLA TOSCANA

2 Tbsp. Extra virgin olive oil
1 Tbsp. Garlic, chopped fine
1 Lb. Calamari, cleaned and cut into rounds, tentacles left whole, drained well
2 Tbsp. Red wine
1 Cup Marinara sauce
Salt and pepper to taste
1½ Tbsp. Fresh oregano leaves, chopped
½ Tsp. Thyme leaves
8 Toast points

Method:

Heat olive oil in a pan until hot but not smoking over medium heat. Add the chopped garlic to the oil and cook to a light brown color. Add the calamari, stirring constantly, cook for one minute. Add the red wine let cook for approximately 2 more minutes. Then add your favorite brand of marinara sauce (or homemade) and cook for 2 more minutes. Season the calamari with salt and pepper to taste. Add the fresh chopped oregano and thyme leaves and toss together.

Presentation:

Divide the cooked calamari evenly between four bowls and garnish with 2 toast points for each serving.
Serves 4

Lemon Crème Brûlée

Ingredients:
18 Ozs. Heavy Cream
5 Ea. Egg Yolks
3 Ozs. Sugar
Lemon Peels from 2 Lemons
Strawberry (For Decorations)
Raspberries (For Decorations)
Blueberries (For Decorations)

Method of Preparation:
Bring the cream to a boil. Add the lemon peel to the cream and let it set for 15 minutes, so that the flavor of the lemon peel infuses with the cream. Strain lemon peel from the cream. Mix the yolks and sugar together, then pour the cream over the mixture and mix well. Pour the mixture into ceramic ramekins. Place filled ramekins on a pan that is filled halfway with water. Your lemon crème brûlée will be baked in the water-filled pan at 325°, until the custard is set. After it is cooked, let it cool and then sprinkle a layer of sugar on top of the custard. Burn the sugar either under a broiler or with a small blow torch.

Presentation:
On a plate, place the ramekin in the center. Place a strawberry, raspberry and blueberries on top of the custard in one corner. On the plate, decorate around the ramekin with raspberries and blueberries. Serve.
Serves 1

Poached Lobster Medallion on a White Grits Cake
Glacage and Blood Orange Reduction

Ingredients for Lobster:
2 Rock Lobster Tails, 8-10 Oz. Each
2 Tbsp. Chicken Base

Ingredients for White Grits Cake:
1 Cup Instant Grits
2 Tbsp. Chicken Base
1 Small Yellow Onion, Chopped
1 Tsp. Garlic, Chopped

Ingredients for Glacage:
2 Egg Yolks
1 Cup Clarified Butter
1 Cup Heavy Cream, Whipped
Salt (To Taste)
Ground Black Pepper (To Taste)
Tabasco Sauce (To Taste)
Worcestershire Sauce (To Taste)

Ingredients for Glacage:
1 Qt. Blood Orange Puree
¼ Cup Sugar
Salt (To Taste)
Ground Black Pepper(To Taste)

Method of Preparation for Lobster:
Dissolve 2 tablespoons chicken base in two cups of water and set aside to later be used as poaching liquid. Cut lobster tails in half, length-wise. Gently pull meat out of the shell, keeping meat intact. Cut the shell where the meat and tail meet, to keep them connected. Place meat flat on table with the sliced side down. Pull the tail end around to meet the meatiest end, forming a circle. Twist the tail so that it stands straight up, and fan it out. Place lobster tournedos into a sauté pan. Add enough chicken broth to cover lobster meat and poach on medium-low heat until lobster is fully cooked.

Method of Preparation for White Grits Cake:
In a saucepan, sauté onion and garlic and dissolve 2 tablespoons chicken base in 2 cups of water. Bring to a boil. Slowly whisk in 1 cup instant grits. Remove from heat and whisk until there are no lumps. Set mixture into a small square cake pan and cool overnight. With a cookie cutter, cut out 2.5 inch circles. Warm grit cakes in a 350° oven for 8-10 minutes.

Method of Preparation for Glacage:
Whisk egg yolks in a double boiler. Slowly whisk in the clarified butter and continue whisking until frothy. Remove from heat and fold in the whipped heavy cream. Season with salt, black pepper, Tabasco and Worcestershire to taste.

Method of Preparation for Blood Orange Reduction:
Mix blood orange puree and sugar and reduce on medium-high heat to a light syrup consistency. Season with salt and black pepper to tase.

Presentation:
In a small bowl, set 1 tablespoon of glacage in center. Place grits cake on top of the glacage. Set lobster tournedos on grits cake and drizzle plate with blood orange sauce. Serve.
Serves 4

Fettuccini del Palio

Ingredients:
5 Oz. Fettuccini Pasta
2 Tbs. Sun-dried Tomato
4 Fl. Oz. Alfredo Sauce
2 Oz. Broccolini
1 Oz. Parmesan Cheese
1 Tbs. Butter
Salt (To Taste)
White Pepper (To Taste)

Method of Preparation:
Bring a pot of water to boil (salted). Add fettuccini. Cook until al dente (2 minutes). Remove from water and cool in refrigerator. In the same pot of water, cook Broccolini until bright green. Drain and cool in refrigerator. Cut Broccolini into 1" long pieces and set aside. Cut sun-dried tomatoes into thin slivers (like matchsticks) and set aside. Toss the vegetables in a sauté pan with the cream sauce and heat. Add the fettuccini and the Parmesan cheese. Adjust the seasoning with salt and white pepper.

Presentation:
On a plate, place place the Fettuccini de Palio mix in the center. Serve.
Serves 1

Seared Tuna Kebob with Mix Greens and Lemon Apple Cider Vinaigrette

Ingredients for Seared Tuna Kebob:
1 Lb. Tuna (Sushi Grade)
4 12" Bamboo Skewers
Paprika (Dry Rub - To Taste)
Cayenne Pepper (Dry Rub - To Taste)
Oregano (Dry Rub - To Taste)

Ingredients for Mix Greens:
4 Handfull Mix Greens (Your Preference)
2 Each Large Tomatoes
½ Each Granny Smith Applies (Sliced Thin)
3 Tbsp. Dry Roasted Pistachios
½ Each Julienne Red Onions (Sliced Thin)
¾ Cup Lemon Pepper Herb Apple Cider Vinaigrette
½ Tsp. Fresh Thyme (Chopped)
2 Tbsp. Olive Oil
Salt and Pepper (To Taste)

Ingredients for Lemon Apple Cider Vinaigrette:
1 Tsp. Dijon Mustard
¼ Tsp. Lemon Pepper
1/3 Cup Apple Cider Vinegar
2/3 Cup Olive Oil
1 Tbsp. Flat Parsley Leaf (Chopped)
Sugar (To Taste)
Salt (To Taste)

Method of Preparation for Seared Tuna Kebob:
Cut tuna into 2" cubes. Marinade with paprika, cayenne pepper and oregano. Place cubes on bamboo skewers. Sear tuna in very hot pan from all sides (to desired tempreature, preferably rare). Set aside.

Method of Preparation for Mix Greens:
Pre-heat oven to 350°F. Roast pistachios in oven on 350°F for about 5 minutes. Remove from oven and set aside. Cut tomatoes into quarters and mix with olive oil, fresh chopped thyme, salt and pepper. Roast in oven for about 1½ hours on 210°F. Then mix the roasted tomatoes, sliced apples, julienne red onions, pistachios, mix greens and vinaigrette in bowl. Season with salt and pepper.

Method of Preparation for Lemon Pepper Cider Vinaigrette:
Whisk the mustard, sugar, salt, lemon pepper, vinegar and chopped parsley together in a bowl. Slowly drizzle in the oil, whisking constantly, until thickened. Adjust the seasoning to taste. Store covered in refrigerator for up to two days. Bring to room temperature before using. Make about 1 cup.

Presentation:
On a plate,place the mix greens in the center. Place the tuna skewer diagonal across the plate. Serve.
Serves 4

Filetto al Salsa di Gorgonzola

Ingredients for Filetto al Salsa:
1 Each 9 Oz. Beef Tenderloin
3 Whole Shallots
2 Tbsp. Olive Oil

Ingredients for Gorgonzola Sauce:
2 Tbsp. Butter
1 Small Shallot, finely diced
Fresh Thyme (for seasoning)
1 Fl. Oz. Cream
1 Container Gorgonzola Cheese (1 Oz. if using American Gorgonzola or 3 Oz. if using imported Italian Gorgonzola)

Method of Preparation for Filetto al Salsa:
Pre-heat the oven to 300°. Roast the 3 whole shallots in a small pan with 2 tablespoons of oil in the oven at 300° for 2 hours. Brush the beef tenderloin with olive oil and grill to perfection.

Method of Preparation for Gorgonzola Sauce:
In a pan, sauté the finely-diced shallots in 2 tablespoons butter and fresh thyme. Add the cream and the gorgonzola cheese. Stir frequently, until the cheese is completely melted and blended with the cream.

Presentation:
On a plate, place the beef in the center. Pour the sauce over the beef. Place the shallots on top of the sauce. Serve with mashed potatoes and sautéed broccoli or any other vegetable of your choice.
Serves 1

Baked Eggs

Ingredients:
3 Oz. Stuffing Mix (any brand will do)
3 Oz. Breakfast Sausage
1 Oz. Whole Butter
2 Oz. White Onions
2 Whole Eggs
Salt and Pepper (to taste)
Parsley (to garnish)

Method of Preparation:
Pre-heat the oven to 400°. Make the stuffing, following the directions as stated on the box. Set aside. Dice the sausage to ½" cubes. Then dice the white onions into ¼" pieces. Heat a sauté pan over a medium flame, then add butter and sausage. Cook until sausage is slightly browned and then add the onions, salt and pepper (to taste). Cook this mixture until the onions are translucent. In a bowl, mix the pre-made stuffing and the sausage and onions. Place this mixture in an oven-proof glass boat. Make two small "nests" in the stuffing mixture and crack the eggs into these "nests". Place the boat in the pre-heated oven and bake for 6 minutes or until the whites have set. Carefully remove from the oven.

Presentation:
On a plate, place the glass boat in the center. Place parsley on the plate, next to the glass boat. Serve.
Serves 1

Nori Wrapped Tuna

Ingredients for Tuna:
4 Each 7 Oz. Ahi Tuna Portions (cut in 2"x2"x3.5" blocks)
4 Sheets of Nori Paper

Ingredients for Tokyo Grits:
6 Oz. Raw Sushi Rice (ground fine in a coffee mill)
1 Tbsp. Dashi Powder
1 Tbsp. Unsalted Butter

Ingredients for Ginger Honey:
1 Large Piece of Fresh Ginger
3 Tbsp. Rice Wine Vinegar
¼ Cup Honey

Ingredients for Wasabi Avocado Paint:
1 Medium Avocado
1 Tbsp. Wasabi Powder
Salt (to taste)

Ingredients for Finish:
1 Bag Baby Spinach (blanched and squeezed dry)
5 Red Radish (grated)
¼ Daikon Radish (grated)
3 White Scallions (green julienne)
½ Tbsp. Sesame Oil
½ Toasted Sesame Seeds
Vegetable Oil

Method of Preparation for Tuna:
Place the nori sheets on a clean surface, shiny side down. Moisten the edge that is farthest away from you. Place a piece of tuna on each sheet (make sure to keep the grain of the meat horizontal). Wrap the paper around the tuna tightly and place aside in refrigerator.

Method of Preparation for Tokyo Grits:
Bring 4 cups of water to a boil. Sprinkle the ground rice slowly into the water while whisking. Add 1 tablespoon unsalted butter and dashi powder to taste. Cook for 10 minutes or until thickened and the grains are fully done (if the mixture is too thick, add a little water). Cover and keep warm.

Method of Preparation for Ginger Honey:
Peel ginger and thinly slice, set 6-7 slices aside for later use. Combine the remaining ginger, honey and 2 tablespoons of the rice wine vinegar into a small nonstick sauce pan. Bring to a simmer and cook for 10 minutes, or until ginger is tender. Set aside and cool to room temperature.

Method of Preparation for Wasabo Avocado Paint:
Mix the wasabi powder with 1 tablespoon water and set aside for 10 minutes. While the wasabi is curing, peel and pit the avocado and dice. Combine the avocado and wasabi in a food processor and process until completely smooth, frequently scraping down the sides. Season to taste with salt and the remaining rice wine vinegar.

Method of Preparation for Finish:
Heat a cast iron pan over medium/high heat. Add a small amount of vegetable oil and sear the tuna on all sides wrapped in the nori (about 1 minute per side). Remove tuna from pan and place in warm oven to keep warm. Mince the remaining ginger and sauté with the blanched spinach and a little butter until warm. Combine the radishes, scallions, sesame oil, sesame seeds, and the remaining rice wine vinegar. Season with salt and set aside.

Presentation:
With a pastry brush "paint" the wasabi and avocado around four large bowls. Spoon the Tokyo grits into the bowls and top with gingered spinach. Drizzle a little gingered honey over the grits. Slice the tuna as desired and place on top. Garnish with radish salad and serve.
Serves 4

Gamberi Con Erbe Aromatiche

Ingredients:
3 Pieces Shrimp
½ Tsp. Garlic
½ Tsp. Salt
½ Tsp. Pepper
1 Tsp. Truffle Oil
½ Tbsp. Olive Oil
1 Tsp. Chopped Parsley
¼ Cup White Wine
1½ Tbsp. Butter
1/3 Cup Cannellini Beans
2 Fl. Oz. Fish Stock

Method of Preparation:
In a large bowl, soak the beans overnight in water with some sage and garlic. Cook the beans in water until they are al dente, then let cool. In a pan, add olive oil, garlic, shrimp, salt and pepper. Sauté the shrimp. Sprinkle the white wine, add the beans and fish stock and cook it all the way on medium heat. Cook sauce until it becomes slightly thick. Finish the sauce with a tablespoon of truffle oil and chopped parsley.

Presentation:
On a plate, place the beans in the center. Place shrimp on top of the beans. Serve.
Serves 1

 

[Tatania]

I had to laugh as the thought of baking the Caesar salad at 400 - what a mess That's an example of where I wouldn't follow the recipe.

Thanks PNWMom for posting the Swam and Dolphin recipes. Always love seeing a new poster!

If you change the number in the link, month and year, other recipes come up. Here are some more:

They also have an index here to get an easy overview: Swan and Dolphin Recipe Club Archives


I have a question about the Celery Root Bisque with Peppered Croutons as this is a recipe I've had a question mark behind as regards it coming from Disney. The first time I saw it on Disney Recipes Homestead it was attributed to the 2001 Food and Wine Festival but in all the times it appears in online recipe collections it's attributed to a March 1991 issue of Bon Appetit. http://www.bigoven.com/55155-Celery-Root-Bisque-with-Peppered-Croutons-recipe.html ; http://www.cooking-recipe.org/recipe/celery-root-bisque-with-peppered-croutons.html and elsewhere. The only place it's NOT listed is at Bon Appetit's own site (epicurious.com. ) Of 242 recipes for 1991 there's nothing even close.
I was wondering how the Boma connection came about?

The version I have of the Tamarind Sauce is different ehnpugh that I may as well post it.


Tamarind BBQ Sauce (for use with Spare Ribs or Fish)
Boma, Animal Kingdom Lodge

3 cups Chili Sauce
1/2 cup Tamarind Paste (strain out seeds and dilute in water)
1 cup water
1/2 cup Brown Sugar
1/4 cup Honey
1 cup Soy Sauce
1/2 cup Balsamic Vinegar
1 7-oz. can Chipotle Peppers
1 Poblano Pepper, seeded and chopped
1 cup white onions, chopped
1/2 cup garlic, rough chopped
2 teaspoons Cinnamon
2 Tablespoons Ground Coriander
3 Tablespoons Crushed Red Pepper
In a small bowl, soak tamarind paste in one cup of water. Let sit for 10 minutes. Using your hand, break the pulp from the seed. Place seed in cheesecloth and juice on the pot. Put all ingredients into a small pot and bring to a boil. Simmer for about 45 minutes. Mix and puree all ingredients in a blender. Cool. Mix half and half with Teriyaki Sauce (see recipe) below.

Teriyaki Sauce
Boma, AKL & Epcot Food and Wine Festival

¾ - 1 cup Sugar (to taste)
1 cup Soy Sauce, low sodium
1/2 cup water (optional)
3 Tablespoons Garlic, peeled and chopped
1 Tablespoon Ginger root, peeled and chopped
1/2 bunch Scallions, whites only
Bring all ingredients to a boil in a non-reactive pot (non-aluminum pot) and reduce to simmer until thick. Strain and keep refrigerated until ready to use.

 

[piratesmate]

<snip>
I have a question about the Celery Root Bisque with Peppered Croutons as this is a recipe I've had a question mark behind as regards it coming from Disney. The first time I saw it on Disney Recipes Homestead it was attributed to the 2001 Food and Wine Festival but in all the times it appears in online recipe collections it's attributed to a March 1991 issue of Bon Appetit. http://www.bigoven.com/55155-Celery-Root-Bisque-with-Peppered-Croutons-recipe.html ; http://www.cooking-recipe.org/recipe/celery-root-bisque-with-peppered-croutons.html and elsewhere. The only place it's NOT listed is at Bon Appetit's own site (epicurious.com. ) Of 242 recipes for 1991 there's nothing even close.
I was wondering how the Boma connection came about? <snip>

I am sooo embarrassed! I would even have told you that we'd eaten that at Boma & it was sent to me by the chefs there. That's what happens when you haven't been "home" in so long! Everything gets "mushed" together - at least in my old brain.

Somehow I have that recipe in both my 2001 F&WF folder and my Boma folder. But in looking back through my old, saved emails, that recipe isn't in the set from Boma...I didn't even request it from them. So it must be faulty memory. And when I checked the AllEars site for what was served at the 2001 F&W Festival, there it was! http://www.allearsnet.com/tp/ep/fw2001_pr.htm

PNWmom - to the thread! Thanks for sharing those recipes. And for anyone looking at that index of Swan & Dolphin recipes - just a word to the wise. I had gotten some recipes back in 2002 that have since been dropped off the index...so they don't keep them there forever. If you see something you want, copy it - don't count on it being there forever. I noticed because I was looking for a photo that I hadn't copied.

 

[TheGoofyMama]

* Exported from MasterCook *

Pecan Shortbread Cookies with Maple Glaze
"from BoardWalk Bakery"

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/4 cups all-purpose flour
1/2 cup rice flour
1/2 tsp baking powder
1/2 tsp salt
1 pound butter
1 1/2 cups confectioners sugar
2 tsp vanilla extract
1 1/2 cups chopped pecans

Mix together the flour, rice flour, baking powder and salt in medium size
bowl. Set aside. In a mixer with the paddle attachment, cream butter on
low speed for 3 to 4 minutes. Add sugar and vanilla and continue to cream
on moderately low speed for 2 minutes. On low speed mix in the dry
ingredients, blending just until the particles of flour are absorbed. Add
in the pecans. Roll into logs about 2" wide. Wrap in plastic or parchment,
and refrigerate or freeze until needed. (These can also be rolled out and
cut into shapes.) Slice the logs and bake at 325º F about 40 minutes.

Icing:
1/2 cup butter
2 cups confectioners sugar
1 tsp vanilla extract
2 tsp hot water
2 tsp maple flavoring

Mix the butter, confectioners sugar and vanilla together.
Add in the water and maple flavoring to reach the consistency for pouring
or spreading icing.


Description:
"from BoardWalk Bakery"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 6240 Calories; 494g Fat (70.1%
calories from fat); 64g Protein; 409g Carbohydrate; 26g Dietary Fiber;
994mg Cholesterol; 5070mg Sodium. Exchanges: 26 1/2 Grain(Starch); 1 Lean
Meat; 97 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0





* Exported from MasterCook *

Mighty Cherry Charger Smoothie
"Jamba Juice"

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup cherry juice
1 cup soy milk
1 cup cherries
1 cup strawberries
1 cup frozen yogurt
1 cup ice

Blend well, then serve immediately.


Description:
"Jamba Juice"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 353 Calories; 9g Fat (20.9%
calories from fat); 15g Protein; 60g Carbohydrate; 9g Dietary Fiber; 12mg
Cholesterol; 114mg Sodium. Exchanges: 1 Lean Meat; 2 1/2 Fruit; 1 Fat; 2
Other Carbohydrates.

NOTES : Source: http://www.news10.net/ and Jamba Juice



Nutr. Assoc. : 0 0 0 0 0 0

 

[TheGoofyMama]

I compiled this little note for my group and thought it may be of use here too. I hope you don't mind.

******************************************************
I thought I would take a few minutes to share some really good sites with you and also tell you how to request the recipes directly from Disney.

To see what the recipe menus look like you can go to http://www.allearsnet.com/menu/menus.htm and view what the parks and restaurants are serving.

To request recipes from Disney World in Orlando you can go to this link and send the request from there using the form.

https://secure.disney.go.com/wdw/contact/contactUs


To contact Disneyland in California you can visit this link and scroll down to make your recipe request via the form.

https://secure-disneyland.disney.go.com/disneyland/en_US/help/contactUs?name=ContactUsPage

You can also go to http://www.google.com/ and type in any of the following keywords (remove the quotation marks) to locate many recipes.

"disney recipe"
"epcot recipe"
"disney mgm recipe"
"epcot food and wine festival recipe"
"disney cruise line recipe"
"animal kingdom recipe"
"waly disney recipe"

So, there are options for anyone who really does want to assist in locating recipes for group.

 

[piratesmate]

That's a great resource! Thanks for posting it!

I'm thinking that it would be good to include this info in the index thread. (The locked one at the top of the forum.) That way it wouldn't get lost. Would you mind if I quoted your post over there? The only thing is that I'm not sure people would scroll to the bottom of the page - through the other 5 lists. Any suggestions? I could just move them all down one & put this at the top if you think that would be best.

All this is assuming you don't mind if I quote it over there, of course.

 

[TheGoofyMama]

Your welcome to use in any way you need to. I hope it helps to bring more contributing members out.



* Exported from MasterCook *

Lemon Tart with Honey
"Epcot Food and Wine Festival"

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cup Lemon Juice
3 Eggs
1 1/3 cup Granulate Sugar
1 1/4 cup Butter
Honey for garnish

Heat lemon juice, sugar and butter until butter is melted. Remove from
heat and ad eggs and stir until smooth. Spoon into pre-baked tart shells.
Bake at 300-degree s for 15-20 minutes or until filling is firm.
Meringue Topping
4 each Egg Whites
3/4 cup Granulated Sugar

Beat egg whites and gradually add sugar. Beat until stiff (firm peak).
Spread meringue on top of tarts. Place in hot oven under broiler 500
degrees for 1 minute or until top is a light golden brown. Do not over
bake. Right before serving, drizzle the tops of tarts with honey.


Description:
"Epcot Food and Wine Festival"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 2331 Calories; 245g Fat (91.7%
calories from fat); 22g Protein; 28g Carbohydrate; 1g Dietary Fiber;
1257mg Cholesterol; 2555mg Sodium. Exchanges: 2 1/2 Lean Meat; 2 Fruit;
47 Fat.

NOTES : Makes 10 - 3 inch Tarts or 1 - 9 inch Pie

Nutr. Assoc. : 0 0 0 0 0



********************************************************************


* Exported from MasterCook *

Lamb Chop with Rocket Pesto and Autumn Vegetable Chutney
"Epcot Food and Wine Festival, New Zealand"

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 oz lamb chop or lamb sirloin
1/2 C. Autumn Vegetable Chutney
4 T. Rocket Pesto
salt and pepper to taste

Season lamb with salt and pepper. Sear lamb until cooked to desired
doneness. Remove lamb from pan and top with pesto and chutney.

Autumn Vegetable Chutney
1 each red and green pepper, small dice
1/2 Spanish onion, small dice
1 C. Roma tomatoes, small dice
1/4 C. leek, small dice
2 T. white balsamic vinegar
1 T. olive oil
1 T. fresh mint, finely chopped
1/2 T. fresh ginger, chopped fine
1/2 t. ground coriander
1/2 t. ground cumin
Kosher salt and black pepper to taste

Combine all ingredients (except mint) and mix well. Allow mixture to
marinate for at least 2 hours before serving. Prior to serving add finely
chopped fresh mint to mixture and toss.

Rocket Pesto
38 Arugula leaves
6 garlic cloves
3/4 C. pine nuts, roasted
3/4 C. olive oil
1/4 C. grated parmesan cheese
6 basil leaves
1/4 t. Kosher salt
1/4 t. white pepper

Process all ingredients together in a food processor or blender and puree
until smooth.

Description:
"Epcot Food and Wine Festival, New Zealand"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories
from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol;
0mg Sodium. Exchanges: .


Nutr. Assoc. : 0 0 0 0