Chocolate and Coffee Yule Log
Served at the Plaza Inn, Carnation Café and PCH Grille; Disneyland® Park
Makes 1 log
Coffee Buttercream
1 cup water
2 1/4 cups fine Granulated sugar
9 ounces egg whites
3 1/3 cups butter
1 tablespoon vanilla extract
1/3 cup coffee extract
Biscuit Roulade
10 eggs yolks
10 egg whites
10 whole eggs
2 1/4 cups granulated sugar
1/4 cup granulated sugar
3/4 cup pastry flour or sifted
all-purpose flour
1/4 cup cocoa powder
1/4 cup melted butter
Chocolate Ganache
20 ounces dark chocolate (58 % Cacao)
2 tablespoon butter
1 tablespoon honey
2 cups heavy cream
Kahlua Simple Syrup
1 1/4 cups granulated Sugar
1 1/4 cups water
1/3 cup Kahlua liquor
Preparation:
Coffee Buttercream
Mix the water and sugar in a sauce pan and bring to a boil. Keep edge of the saucepan clean by brushing with a pastry brush moistened with water.
Boil mixture until a candy thermometer registers 240°F (“soft ball” stage). Mix the egg whites with an electric mixer to soft peaks, then gradually add the syrup to the egg whites and continue to mix until a meringue forms. Add the butter and mix until smooth. Add the coffee extract and vanilla extract and mix.
Biscuit Roulade
Preheat oven to 400°F. In a electric mixer, whip the egg yolks ,whole eggs and granulated sugar together until light & fluffy. In a separate bowl, whip the egg whites and granulated sugar to a stiff peak. Fold the egg yolk mixture and the egg white mixture together. Add the flour, cocoa powder and melted butter and mix gently until combined.
Transfer the mixture to a jelly roll pan lined with parchment paper and spread in a consistent layer. Bake in preheated oven until golden brown, approximately 10-15 minutes.
Chocolate Ganache
Place the chocolate, butter and honey in a steel mixing bowl and set aside.
In a sauce pan, bring the heavy cream to a boil , then pour over the chocolate, mixing slowly from the center of the bowl until mixture is smooth and shiny.
Kahlua Simple Syrup
Place all ingredients in a sauce pan and bring to a boil, whisking until sugar is dissolved. Set aside until cool.
Procedure for Assembly the Yule Log
Soak biscuit roulade evenly with Kahlua Simple Syrup. Spread roulade evenly with Coffee Buttercream. Roll roulade from long side into a long cylinder. Pour Chocolate Ganache evenly over roulade. Decorate as desired.
Video:
http://disneyparks.disney.go.com/blo...ke-a-yule-log/
Dulce de Leche Empanadas with Pineapple
Served at Cocina Cucamonga in Disney’s California Adventure® Park.
In this holiday spirit of giving and receiving, Jorge Sotelo, Jay Garcia, Juan Mendoza, and Nubia Renteria from the Disneyland® Resort Food & Beverage team would like to share an utterly delightful Mexican pastry recipe.Servings: 2 dozen
Empanada Dough
14 ½ ounces Cream Cheese
6 ¼ ounces Butter, Unsalted
1½ cups Flour
1½ Teaspoons Salt
1½ Teaspoons Baking Powder
1 Teaspoons Cinnamon
Cajeta and Pineapple Filling
1 14-ounce can Sweetened Condensed Milk
1 Pineapple, fresh, cleaned, trimmed
Finely diced Zest of 1 orange
Final Plate Recipe
2 Ounces Dough, freshly rolled out
1 Tablespoon Pineapple filling
1 Tablespoon Condensed Milk mixture (Cajeta)
Empanada Dough
Place cream cheese and butter in a medium bowl and mix until combined. In a separate bowl combine the flour, salt, baking powder and cinnamon and mix well, then add to the cream cheese mixture and mix until the dough comes together (approximately two and a half minutes). Take out the newly formed dough and flatten into a disk, wrap in plastic and refrigerate for at least one hour*. Weigh out and portion 2 ounces of the dough and roll into small round balls. Sprinkle a little flour on a cutting board and roll out/flatten the dough with a rolling pin into circles about 3” in diameter. Reserve for fillings.
Cajeta and Pineapple Filling
Place unopened can in a large pot and completely cover with water. Simmer just below a boil until milk is reduced. This will take about 3 hours to slowly reduce. IMPORTANT: Make sure the can is completely submerged at all times - add water to the pot as needed as the water evaporates during this process. Once milk is reduced, set aside for next steps. With a sharp knife, cut the pineapple into small pieces (ideally a brunoise cut: julienned, then rotated 90 degrees and diced to make small squares) and set aside for next steps.
Final Plate Recipe
Preheat oven to 350°F. Place 1 Tbsp. of pineapple filling on each circle of dough, add 1 Tbsp. Cajeta mixture to the pineapple and fold dough in half making a half moon. Then seal or crimp the dough on all open edges and place onto a small cookie sheet. Bake in preheated oven for about 20 minutes. Empanadas should be a nice golden brown. Allow to cool and serve warm. Enjoy!
Citrus Roasted Half Chicken
Rancho del Zocalo, Disneyland Resort
Servings: 6 Preparation Time: 20 minutes Cooking Time: 45 minutes
3 whole chickens, halved
9 tablespoons Rancho Citrus dry rub (recipe below)
Rancho Citrus Dry Rub
4 tablespoons Lawry’s seasoning salt
2 tablespoons sugar, granulated
2 tablespoons brown sugar
2 tablespoons cumin, ground
2 tablespoons chili powder
2 tablespoons cayenne powder
4 tablespoons paprika
5 tablespoons lemon pepper seasoning
2 tablespoons garlic powder
2 tablespoons onion powder
Rancho Citrus Dry Rub: Combine all above ingredients in a mixing bowl and set aside.
Pre heat the oven to 375ºF. Season each of the chicken halves evenly with the Rancho citrus dry rub. Place on a sheet pan Cook to 165 4. ºF internal temperature for approximately 45 minutes. When the chicken is done, pull out of the oven and serve with the Zesty Slaw and Sweet Corn
on the Cob! (Recipes in document)
Sweet Corn on the Cob
Rancho del Zocalo, Disneyland Resort
Servings: 8 Preparation Time: 20 minutes Cooking Time: 30 minutes
4 ears of white corn in the husk, whole
1 cup mayonnaise
4 teaspoons pico lemon seasoning
6 tablespoons cotija cheese
Rinse the Corn under cold water. Set aside. Add corn to a medium sized pot of boiling water (212 3. °F) . Cook until done about 20 to 30 minutes. Once cooked, peel the husk and silk away from the corn and slice in half.
Lightly spread the mayonnaise, pico lemon seasoning and Cotija cheese on the corn. Serve immediately.
* Chefs note: If you cook the corn while still in the husk the corn becomes sweeter and more flavorful!
Zesty Slaw with Cider Vinaigrette
Rancho del Zocalo, Disneyland Resort
Servings: 6 Preparation Time: 30 minutes Cooking Time: 45 minutes
Zesty Slaw
1 head green cabbage, finely shredded
¼ head red cabbage, finely shredded
2 each carrots, large, shredded
½ each red bell pepper
½ each green bell pepper
½ each yellow bell pepper
1 pound jicama, julienne
3 teaspoons tarragon, fresh
3 teaspoons chives, fresh
1 bunch cilantro, fresh
Cider Vinaigrette
1 cup brown sugar
1½ teaspoons sea salt
1 teaspoon dry mustard
1 teaspoon cumin seeds, toasted and ground fine
1 teaspoon fennel seeds, toasted and ground fine
2 teaspoons crushed red chili peppers
1 teaspoon chili powder, smoked
2 cups red wine vinegar
¼ cup honey
1½ cups canola oil
1½ cups apple cider vinegar
Cider Vinaigrette: Combine all ingredients well in a mixing bowl, cover and refrigerate until service.
Zesty Slaw: Combine all ingredients in a medium sized mixing bowl. Set aside covered in the refrigerator until just before service. When you are ready to serve, add the Cider Vinaigrette and toss well.
Asparagus Bruschetta
California Food and Wine Festival, Disneyland
Servings: 12 pieces Preparation Time: 15 minutes Cooking Time: 10 minutes
3 cups water
8 ounces asparagus, trimmed and cut into 1/2 inch pieces
16 ounces grape tomatoes, halved
8 ounces fresh basil, minced
3 each green onions, chopped
3 tablespoon lime juice
1 tablespoon olive oil
3 each whole garlic cloves, minced
1 ½ teaspoon lime zest, grated
¼ teaspoon kosher salt
¼ teaspoon white peppercorns (freshly ground)
12 slices French baguette, sliced (3 inch X 2 inch), toasted
In a large saucepan, bring water to a boil. Add the asparagus; cover and boil for 2 to 4 minutes until done. Drain and immediately place asparagus in an ice water bath. Drain the asparagus from the ice water bath and pat dry. In a bowl, combine the asparagus, tomatoes, basil, green onions, lime juice, oil, garlic, lime zest, kosher salt and white ground pepper, mix thoroughly. Using a slotted spoon, spoon asparagus mixture onto bread.
Berry Crisp with Strawberry Sorbet
California Food and Wine Festival, Disneyland
Servings: 8 Preparation Time: 20 minutes Cooking Time: 30 minutes
Sorbet
3 cups fresh strawberries (hulled and quartered)
½ cup honey
1 cup sugar
3 tablespoon lemon juice
Filling
1 pound fresh raspberries
1 pound fresh blueberries
1 pound fresh blackberries
1 pound ripe strawberries
4 ounces granulated sugar
1 ounces flour
1 ½ ounces Grand Marnier
Zest of 1 orange
Crisp Topping
17 ounces sugar (divided)
17 ounces brown sugar (divided)
7 ounces oats
14 ounces pecans
14 ounces walnuts
8 ounces melted butter
6 ounces coconut flakes
16 ounces flour
6 ounces soft butter
Sorbet
Place the strawberries in a food processor and puree until smooth. Strain the strawberries through a fine chinois. Whisk in the honey, sugar and lemon juice. Mix well and pour into an ice cream maker. Allow to freeze overnight.
Filling
Hull and quarter the 3 cups strawberries. Toss strawberries and all of the remaining fruit with the sugar, flour and Grand Marnier. Place the filling in to ramekins and top with Crisp.
Crisp
Preheat oven to 375°F In a large bowl, mix 11 ounces sugar, 11 ounces brown sugar, oats, pecans, walnuts, cocnut flakes and melted butter. Mix well with a wooden spoon. Then in a food processor grind the mixed ingredients together in small batches. Back in the large bowl, mix the blended ingredients with the remaining sugar, flour, brown sugar and soft butter. Mix well, then top the fruit filled ramekins. Bake at 375°F for 25 to 30 minutes Top with sorbet.
Chipotle Stuffed Beef Tenderloin
California Food and Wine Festival, Disneyland
Servings: 4 Preparation Time: 15 minutes Cooking Time: 40 minutes
2 pound beef tenderloin
Rub
1 tablespoon salt
2 tablespoon brown sugar
2 teaspoon dry chipotle chilies, ground
1 teaspoon cinnamon, ground
1 teaspoon black pepper, fresh, ground
½ teaspoon paprika
3 tablespoon olive oil
Stuffing
¼ cup olive oil
3-6 each canned chipotle chilies, pureed
1 each small sweet onion, chopped
6 each sun dried tomatoes, chopped
1 tablespoon thyme, fresh, chopped
1 cup provolone cheese, grated
1/3 cup panko bread crumbs
2 cups Red wine
2 tablespoon Butter
Preheat the oven to 425°F. Cut the Tenderloin lengthwise to form a pocket. In a bowl, mix the ingredients for the rub. Rub over outside of Tenderloin. Cover with tenderloin with plastic wrap and place in the refrigerator for at least two hours. Sauté the onion in about 2 tablespoons of the olive oil until translucent. Add the tomatoes, chipotle, and thyme. Sauté a few more minutes. Remove the onion and tomato mixture from the stove and mix in the cheese and panko crumbs.
Place in the refrigerator to cool. Once cool, remove the tenderloin and stuffing mixture from the refrigerator. Unwrap the tenderloin. Spoon the stuffing in to the tenderloin pocket. Tie the tenderloin with butcher string. Place in a roasting pan and bake uncovered at 425°F for about 30 minutes. A meat thermometer should register 155°. Remove the meat from the baking pan, and let rest for at least 10 minutes.
Place the baking pan on a stove burner set to medium high heat. Deglaze the pan by adding the
red wine and scraping any residue from the baking pan and deglaze with the red wine. Simmer and reduce to one cup. Strain the sauce and stir in the butter. Remove the butchers twine from the meat and slice into 1 ½ to 2 inch medallions. Top with the strained sauce.
Roasted Butternut Curry Soup
California Food and Wine Festival, Disneyland
Servings: 4-6 Preparation Time: 15 minutes Cooking Time: 1 hour and 10 minutes
2 pound butternut squash, halved and seeds removed
3 tablespoon clarified butter
1 tablespoon Madras curry powder
½ teaspoon cumin, ground
1 teaspoon coriander seeds, ground
½ teaspoon nutmeg, ground
½ teaspoon cinnamon, ground
¾ cup onion, white diced in quarters
½ cup carrot, peeled diced in quarters
¼ cup celery diced in quarters
¼ cup ginger, minced
1 tablespoon garlic, minced
3 ½ cups chicken stock
½ cup coconut milk
1 tablespoon brown sugar, packed
2 teaspoon kosher salt
¼ teaspoon black pepper, freshly ground
Preheat the oven to 400 degrees Fahrenheit. Place the squash cut side up on a parchment lined cookie sheet. Season with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Drizzle with 1 tablespoon of the clarified butter on both sides of the Squash and season with salt and pepper as well.
Place in the oven and roast until the skin is golden brown and the squash is tender, about 50 minutes. Remove from the oven and allow to cool. Once cool enough to handle, use a spoon to scoop the squash out of its skin and set aside until ready to use.
Set a medium size saucepan over medium-high heat. Add remaining 2 tablespoon of clarified butter and when hot, add curry powder, cumin, coriander, nutmeg and cinnamon. Toast and stir for 1 minute. Add cut up vegetables (onions, carrots, celery), along with half remaining of kosher salt and black pepper, sauté until lightly caramelized, about 3 to 4 minutes. Add ginger and garlic and sauté 30 seconds. Add chicken stock and reserved butternut squash to the pan and bring to a boil. Reduce to a simmer and cook for 15 to 20 minutes or until all the vegetables are soft.
Remove the soup from the heat and blend until smooth. Strain through a medium size strainer and put in a clean pot. Add coconut milk. Bring back to simmer. Adjust seasoning with remaining kosher salt and pepper.
Chocolate Lava Cake
Disneyland Resort, Disneyland
Servings: 36 cakes Preparation Time: 10 min Cooking Time: 5 min
6½ ounces good quality dark chocolate
7/8 cups unsalted butter
5 large eggs
1/2 cup granulated sugar, divided use
1 tablespoon all-purpose flour
Preheat oven to 375ºF. Bring a saucepan of water barely to a simmer. Place the chocolate and butter in a bowl or pan over the pan of water. Heat, stirring occasionally, until the mixture is melted. Set aside.
In a mixing bowl, whisk the egg yolks and ¼ cup of sugar together until thickened slightly and lighter in color. Whisk in the flour, then the chocolate mixture. Place the egg whites in a separate, metal bowl and place over hot water until warmed slightly. Add 1 tablespoon of sugar and whip with an electric mixer on medium speed until soft peaks form.
Gradually add 1½ tablespoon more sugar while beating. Turn the speed to high and add the last 1½ tablespoon sugar and whip until the mixture forms stiff peaks. Fold the chocolate mixture into the egg whites. Divide the mixture among 6 ramekins. Place the ramekins on a baking tray and bake in preheated oven about 9-10 minutes.
When completely cooked, the tops should be puffed and feel firm to the touch, but are very liquid in the center.
Mini Churros with Hot Chocolate
Napa Rose, Grand California Hotel, Disneyland
Servings: 4
Churros
1 cup water
1/2 cup butter
1/4 teaspoon salt
1 cup all-purpose flour
3 eggs
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon
1 small bottle of vegetable oil
Hot Chocolate
1 cup milk
2 cups evaporated milk
1/3 cup plus 1 tbsp granulated sugar
1 stick of cinnamon
1 pinch of paprika
8 ounces bittersweet chocolate, chopped
Churros
Heat water, butter and salt to a rolling boil in a 3-quart saucepan.
Stir in flour. Stir ingredients vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Add eggs and beat until smooth. Fry churro dough by heating a pan filled with 1 ½ inches of vegetable oil to 360ºF.
Spoon dough into a piping bag with a cake decorator star tip attached (Ateco 2D). Squeeze 4 inch strips of dough into hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels. Roll churros in sugar and cinnamon.
Hot Chocolate
In a small saucepan bring milk, evaporated milk, sugar, cinnamon and paprika to a boil. Place chocolate in a bowl and pour milk mixture over chocolate; mix well. Strain through a fine strainer. Serve hot.
Almond Cake with Poached Strawberries
Napa Rose Restaurant, California Hotel, Disneyland
Yields 12 Almond Cakes
1 pound almond paste
1 cup unsalted softened butter
1 cup granulated sugar
6 eggs
2 tsp. grated lemon zest
2 Tbsp. Grand Marnier or other orange brandy
½ cup all purpose flour
1 teaspoon baking powder
Preheat oven to 350 degrees. Lightly butter a half-cookie sheet. Combine the almond paste, butter and sugar in an electric mixer. Beat in eggs, followed by lemon zest and brandy — one at a time. Sift flour and baking powder together over waxed paper.
Beat flour and baking powder into the almond and egg mixture until they combine.
Pour the batter into the cookie sheet and bake for 35 to 40 minutes.
Insert a toothpick into the cake center. Remove. When ready, the toothpick should come out clean. Cool on a rack. Cut the cake with a hearth-shaped cookie cutter. Set aside.
Poached Strawberries in Citrus Sauce
1 cup fresh orange juice
½ cup fresh lemon juice
1 cup water
¾ cup sugar
2 pints strawberries (sliced)
Combine all ingredients in a small sauce pan over medium heat. Bring to a boil.
Lower the heat and simmer for about five minutes. Turn off the heat. Add the strawberries. Allow to cool with the strawberries in the liquid. Place strawberries on top of the almond cakes.
Chocolate Pate with Fresh Raspberry Sauce
Napa Rose Restaurant, California Hotel, Disneyland
Yields 8
1 ounce butter
1 ounce dark chocolate
3 cups heavy cream
1 ounce Frangelico liquor
Chocolate Ganache (recipe below)
Raspberry Sauce (recipe below)
Cover the bottom of a half-cookie sheet with plastic wrap. Combine the chocolate, butter and Frangelico in a bowl. Bring one quart of heavy cream to a boil in a saucepan. Pour heavy cream into the bowl with the chocolate mixture. Stir until well incorporated.
In a separate bowl, whip the remaining half-quart of cream until it has soft peaks. Slowly fold cream into the chocolate mixture. Pour the mixture into the cookie sheet and spread evenly. Refrigerate for at least three hours. Turn pate over onto a cutting board and remove plastic wrap. Cut out the shapes with a heart-shaped cutter. Place pate on a rack. Cover pate with the warm ganache. Remove pate from rack and place on a parchment paper-lined cookie sheet. Refrigerate for one hour. Serve with Raspberry Sauce
Chocolate Ganache (Yields 1.5 Cups)
1 cup heavy cream
1 ounce sweet butter
1 pound sweet dark chocolate
Chop chocolate into fine pieces. Place the cream and butter in a saucepan. Bring the mixture to a boil. Remove from heat. Add chopped chocolate and stir constantly until the chocolate is completely melted.
Raspberry Sauce (Yields Two Cups)
1 pound fresh ripe raspberries
2 ounces granulated sugar
½ cup water
1 lemon
Juice lemon. Combine all ingredients in a small saucepan. Bring to a boil. Allow to cool. Puree in a blender. Strain ingredients and discard pulp.
