EvilQueen-T
Well-Known Member
i love this thread! thanks for all the great posts. a new recipe for me is like a little bit of pixie dust so thanks!
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Disney World Restaurant Recipies
- Thread starter wannabeBelle
- Start date
fbp
Well-Known Member
It's actually posted above, post 1545. I'm sorry but I haven't had time to update the Index, I'll do so right now.
EDIT: Index updated through this post
Sweet! Thank you.
GoofyRacer11
Active Member
Sorry. Still waiting to hear back from Disney.
ltbeach
Member
It's actually posted above, post 1545. I'm sorry but I haven't had time to update the Index, I'll do so right now.
EDIT: Index updated through this post
I took a quick look, but cant find the index...where is it?
tigsmom
Well-Known Member
I had actually put it in the wrong place, sorry. It's right now.
ltbeach
Member
tigsmom
Well-Known Member
Glad you fixed it; but I still have no Idea where to find it.
The Index, like this thread, is stickied to the top of this forum (and is not to be posted in please). The restaurants are listed by hotel, parks, and "specials" like the Food & Wine festival, etc. Recipes that are not specific (but just say Swan & Dolphin or name a park) are listed at the top, under the Category header.
Open the thread and either scroll down to what you are looking for OR press Control F to open a search box and type in what you want, if it's listed it will highlight it and take you to the post. The dish you are looking for is actually called Seared Marinated Tofu and is listed under the Park and then the restaurant that serves it.
Index
Sanaa Green Corainder Chutney Recipe?
Hi,
Does anyone have the recipe for the Green Coriander Chutney they serve with the breads at Sanaa? We were there last Sept and our whole party LOVED it. I asked for the recipe and they took my email address but they never emailed me. Any one else have it?
thanks,
Kevin and Mona
Hi,
Does anyone have the recipe for the Green Coriander Chutney they serve with the breads at Sanaa? We were there last Sept and our whole party LOVED it. I asked for the recipe and they took my email address but they never emailed me.
Any one else have it?thanks,
Kevin and Mona
tigsmom
Well-Known Member
Hi,
Does anyone have the recipe for the Green Coriander Chutney they serve with the breads at Sanaa? We were there last Sept and our whole party LOVED it. I asked for the recipe and they took my email address but they never emailed me.
thanks,
Kevin and Mona
That's a new place & I haven't seen any recipes from there. You can email Guest services and request the recipe, give the date you ate there and your reservation number if you still have it. I have requested a bunch of recipes recently from different restaurants and have not heard back; they had been sending them out again so maybe I just hit it wrong.
pontiacguy84
New Member
Patriot's Punch
Just got back from my trip, already missing being in Disney, but anyways, anyone know the recipe for Patriot's Punch at the Liberty Tree Tavern?
Just got back from my trip, already missing being in Disney, but anyways, anyone know the recipe for Patriot's Punch at the Liberty Tree Tavern?
tigsmom
Well-Known Member
I haven't seen it anywhere, but I did send a request. You can do the same by contacting Guests Services.
tigsmom
Well-Known Member
Breakfast Potatoes
Artist's Palette,Saratoga Springs
Spice mix for the potatoes:
3 Tablespoons Lawry's Seasoning Salt
1 teaspoon Thyme (dried)
2 teaspoons Paprika
1/2 teaspoon Granulated Garlic
1/4 teaspoon Cracked Black Pepper
Mix all dry ingredients together. Store in a sealed container in your spice cabinet as you would your other spices.
Batch of Potatoes:
1 bag of Simply Potatoes (red skinned wedges)
1 Tablespoon canola oil
1.5 teaspoons Spice Mix (save the unused spice mix for future use)
Toss all ingredients together. Place on a sheet tray spread out evenly. Bake @ 450* for 15 - 20 mins.
Artist's Palette,Saratoga Springs
Spice mix for the potatoes:
3 Tablespoons Lawry's Seasoning Salt
1 teaspoon Thyme (dried)
2 teaspoons Paprika
1/2 teaspoon Granulated Garlic
1/4 teaspoon Cracked Black Pepper
Mix all dry ingredients together. Store in a sealed container in your spice cabinet as you would your other spices.
Batch of Potatoes:
1 bag of Simply Potatoes (red skinned wedges)
1 Tablespoon canola oil
1.5 teaspoons Spice Mix (save the unused spice mix for future use)
Toss all ingredients together. Place on a sheet tray spread out evenly. Bake @ 450* for 15 - 20 mins.
Chocolate Espresso Torte
The Turf Club at Disney’s Saratoga Springs Resort, WDW
Makes one 9-inch torte
1 1/2 sticks butter, softened, plus additional softened butter for greasing pan
3/4 cup sugar, plus additional sugar for dusting pan
12 ounces semisweet chocolate, finely chopped
5 eggs at room temperature, beaten
1/4 teaspoon vanilla extract
1/2 cup prepared espresso
Chocolate Ganache:
4 ounces semisweet chocolate
1 stick softened butter
Vanilla ice cream, optional
For Torte:
Preheat oven to 300º with oven rack in middle position. Wrap a 9-inch springform pan in plastic wrap, then wrap tightly with a layer of heavy-duty foil. Generously butter pan. Dust pan with sugar, tapping out excess. Place prepared pan in a roasting pan; set aside.
Combine 3/4 cup sugar and prepared espresso in a small saucepan over medium heat. Heat, stirring, until sugar is dissolved. Set aside to cool for 10 minutes.
Place chocolate in a large bowl set over a large saucepan of barely simmering water (do not allow bottom of bowl to touch water). Stir occasionally until just melted. Add butter by the tablespoonful, stirring until combined. Stir in espresso syrup and vanilla extract. Set aside to cool slightly, 4 to 5 minutes. Gently stir in eggs until combined.
Pour batter into prepared springform pan. Pour boiling-hot water into roasting pan until it reaches three-quarters of the way up the of springform pan. Bake until center of torte is almost set, but still wobbles just slightly, about 45 to 50 minutes.
Transfer torte to a wire rack to cool completely. Refrigerate, covered, for 8 hours or overnight.
For Ganache:
Place chocolate in a medium bowl set over a medium saucepan of simmering water (do not allow bottom of bowl to touch water). Stir occasionally until melted. Set aside to cool slightly, 3 to 4 minutes. Add butter by the tablespoonful, stirring until combined and glossy. Use immediately.
To Serve:
Run a thin knife along edge of chilled torte, and remove springform pan ring. Set torte on a wire rack set over a sheet pan. Pour ganache over torte, a bit at a time, spreading with a rubber or offset spatula to cover top. Allow excess to drip down sides, if desired. Place torte on a platter or sheet pan lined with parchment paper, and refrigerate until set, approximately 2 hours. Serve with vanilla ice cream, if desired.
For Miniature Heart-Shaped Tortes:
Cut individual tortes from large torte using a heart-shaped cutter. Carefully dip each heart into ganache using two forks, letting excess drip off. Set hearts on a sheet pan lined with parchment paper, and refrigerate until set, approximately 2 hours. Serve with a scoop of vanilla-port wine ice cream, if desired.
Chocolate Kourabiedes (Greek Butter Cookies)
Kouzzina by Cat Cora, Boardwalk, WDW
2 1/2 cups (5 sticks) unsalted butter (defoamed/dewatered, cooled)
1/2 cup powdered sugar
2 egg yolks
1 teaspoon vanilla extract
1 jigger brandy, cognac, or whiskey
2 tablespoons lemon or orange juice
1/4 teaspoon baking soda
1 cup walnuts, toasted, coarsely ground
~6 cups flour
2 pounds cocoa powder
paper cups
Beat butter until light and fluffy (at least 30 minutes); add sugar, beat well; add egg yolks, beat well; add vanilla, cognac, lemon juice/soda, beat well; add walnuts; add flour until dough is medium tight (not soft, not stiff; do not over knead flour). Pinch off a 1-and-a-1/2 inch piece of dough and form into desired shape (crescent, triangle, round, star); dimple top. Place on cookie sheet and bake at 350 for 20 minutes, or until light golden brown. Remove from oven and sprinkle very lightly with cinnamon or ground clove. Layer cookies on bed of cocoa powder top and bottom, let cool and set for at least 30 minutes (can store in sugar in air tight container for days). Place each cookie in a paper cup and sprinkle again with cocoa if necessary. Can double recipe. Yield varies with size. Hint: Save powdered sugar in plastic bag, use with butter for the next batch.
Galaktoboureko (Milk Pie)
Kouzzina by Cat Cora, Boardwalk, WDW
Yield: 18 servings
4 cups milk
1/2 cup fine semolina
1 cup sugar
2/3 cup unsalted butter
4 eggs
1/2 teaspoon vanilla extract
1 pound thick, commercial phyllo dough
2/3 cup clarified butter, to brush dough
3 cups water
2 cups sugar
1/2 lemon
In a heavy pot, bring the milk to a boil. Sprinkle in the semolina, whisking constantly over very low heat. Add the sugar, then simmer for 5 to 6 minutes, stirring from time to time. Remove from the heat and add the butter and the eggs, 1 by 1, stirring. Blend in the vanilla. The mixture will be thick but pourable, like a sauce.
Preheat the oven to 375 degrees F.
Butter a deep 10-inch baking pan. In the bottom of the pan, layer 8 sheets of phyllo, leaving the edges hanging over the sides of the pan. Brush each sheet generously with clarified butter. Pour the milk mixture over the phyllo layers.
Cut the remaining sheets of phyllo about the size of the pan and brush each sheet with clarified butter. Place the buttered sheets on top of the filling, then brush the hanging bottom sheets with clarified butter and roll them up to seal.
With a very sharp knife, score the top diagonally in 2 directions to make diamond-shaped slits on the surface. (This makes it easier to cut later, and also allows the syrup to penetrate the pie.) Sprinkle with a little water and bake about 1 hour, or until top is light brown and filling has set.
The minute you start baking the pie, begin to make the syrup. Simmer the water with sugar and the 1/2 of lemon for about 1 hour. Remove the lemon half and squeeze the juice into the syrup. Discard the lemon. Pour the syrup over the pie the minute you take it out of the oven. Be careful, syrup will bubble vigorously and can burn you.
Let cool, and serve, cutting pieces along the slits that you made before baking the pie.
The Turf Club at Disney’s Saratoga Springs Resort, WDW
Makes one 9-inch torte
1 1/2 sticks butter, softened, plus additional softened butter for greasing pan
3/4 cup sugar, plus additional sugar for dusting pan
12 ounces semisweet chocolate, finely chopped
5 eggs at room temperature, beaten
1/4 teaspoon vanilla extract
1/2 cup prepared espresso
Chocolate Ganache:
4 ounces semisweet chocolate
1 stick softened butter
Vanilla ice cream, optional
For Torte:
Preheat oven to 300º with oven rack in middle position. Wrap a 9-inch springform pan in plastic wrap, then wrap tightly with a layer of heavy-duty foil. Generously butter pan. Dust pan with sugar, tapping out excess. Place prepared pan in a roasting pan; set aside.
Combine 3/4 cup sugar and prepared espresso in a small saucepan over medium heat. Heat, stirring, until sugar is dissolved. Set aside to cool for 10 minutes.
Place chocolate in a large bowl set over a large saucepan of barely simmering water (do not allow bottom of bowl to touch water). Stir occasionally until just melted. Add butter by the tablespoonful, stirring until combined. Stir in espresso syrup and vanilla extract. Set aside to cool slightly, 4 to 5 minutes. Gently stir in eggs until combined.
Pour batter into prepared springform pan. Pour boiling-hot water into roasting pan until it reaches three-quarters of the way up the of springform pan. Bake until center of torte is almost set, but still wobbles just slightly, about 45 to 50 minutes.
Transfer torte to a wire rack to cool completely. Refrigerate, covered, for 8 hours or overnight.
For Ganache:
Place chocolate in a medium bowl set over a medium saucepan of simmering water (do not allow bottom of bowl to touch water). Stir occasionally until melted. Set aside to cool slightly, 3 to 4 minutes. Add butter by the tablespoonful, stirring until combined and glossy. Use immediately.
To Serve:
Run a thin knife along edge of chilled torte, and remove springform pan ring. Set torte on a wire rack set over a sheet pan. Pour ganache over torte, a bit at a time, spreading with a rubber or offset spatula to cover top. Allow excess to drip down sides, if desired. Place torte on a platter or sheet pan lined with parchment paper, and refrigerate until set, approximately 2 hours. Serve with vanilla ice cream, if desired.
For Miniature Heart-Shaped Tortes:
Cut individual tortes from large torte using a heart-shaped cutter. Carefully dip each heart into ganache using two forks, letting excess drip off. Set hearts on a sheet pan lined with parchment paper, and refrigerate until set, approximately 2 hours. Serve with a scoop of vanilla-port wine ice cream, if desired.
Chocolate Kourabiedes (Greek Butter Cookies)
Kouzzina by Cat Cora, Boardwalk, WDW
2 1/2 cups (5 sticks) unsalted butter (defoamed/dewatered, cooled)
1/2 cup powdered sugar
2 egg yolks
1 teaspoon vanilla extract
1 jigger brandy, cognac, or whiskey
2 tablespoons lemon or orange juice
1/4 teaspoon baking soda
1 cup walnuts, toasted, coarsely ground
~6 cups flour
2 pounds cocoa powder
paper cups
Beat butter until light and fluffy (at least 30 minutes); add sugar, beat well; add egg yolks, beat well; add vanilla, cognac, lemon juice/soda, beat well; add walnuts; add flour until dough is medium tight (not soft, not stiff; do not over knead flour). Pinch off a 1-and-a-1/2 inch piece of dough and form into desired shape (crescent, triangle, round, star); dimple top. Place on cookie sheet and bake at 350 for 20 minutes, or until light golden brown. Remove from oven and sprinkle very lightly with cinnamon or ground clove. Layer cookies on bed of cocoa powder top and bottom, let cool and set for at least 30 minutes (can store in sugar in air tight container for days). Place each cookie in a paper cup and sprinkle again with cocoa if necessary. Can double recipe. Yield varies with size. Hint: Save powdered sugar in plastic bag, use with butter for the next batch.
Galaktoboureko (Milk Pie)
Kouzzina by Cat Cora, Boardwalk, WDW
Yield: 18 servings
4 cups milk
1/2 cup fine semolina
1 cup sugar
2/3 cup unsalted butter
4 eggs
1/2 teaspoon vanilla extract
1 pound thick, commercial phyllo dough
2/3 cup clarified butter, to brush dough
3 cups water
2 cups sugar
1/2 lemon
In a heavy pot, bring the milk to a boil. Sprinkle in the semolina, whisking constantly over very low heat. Add the sugar, then simmer for 5 to 6 minutes, stirring from time to time. Remove from the heat and add the butter and the eggs, 1 by 1, stirring. Blend in the vanilla. The mixture will be thick but pourable, like a sauce.
Preheat the oven to 375 degrees F.
Butter a deep 10-inch baking pan. In the bottom of the pan, layer 8 sheets of phyllo, leaving the edges hanging over the sides of the pan. Brush each sheet generously with clarified butter. Pour the milk mixture over the phyllo layers.
Cut the remaining sheets of phyllo about the size of the pan and brush each sheet with clarified butter. Place the buttered sheets on top of the filling, then brush the hanging bottom sheets with clarified butter and roll them up to seal.
With a very sharp knife, score the top diagonally in 2 directions to make diamond-shaped slits on the surface. (This makes it easier to cut later, and also allows the syrup to penetrate the pie.) Sprinkle with a little water and bake about 1 hour, or until top is light brown and filling has set.
The minute you start baking the pie, begin to make the syrup. Simmer the water with sugar and the 1/2 of lemon for about 1 hour. Remove the lemon half and squeeze the juice into the syrup. Discard the lemon. Pour the syrup over the pie the minute you take it out of the oven. Be careful, syrup will bubble vigorously and can burn you.
Let cool, and serve, cutting pieces along the slits that you made before baking the pie.
DormaNesbit
Member
I've made the Boatwrights recipe several times and it is delicious! Try it when you get a chance!:wave:
PetePan
New Member
Trail's End Cornbread
Absolutely love this thread. Cindy's Table is still my favorite thing to make lol. I can't seem to find the recipe for the cornbread at Trail's End. Is it just a cornbread mix with corn mixed in?? Also, if anyone has the recipe for the guacamole at the quick service stand in Mexico @ Epcot that would be awesome...some of the best guac I've had! Thanks
Absolutely love this thread. Cindy's Table is still my favorite thing to make lol. I can't seem to find the recipe for the cornbread at Trail's End. Is it just a cornbread mix with corn mixed in?? Also, if anyone has the recipe for the guacamole at the quick service stand in Mexico @ Epcot that would be awesome...some of the best guac I've had! Thanks
tigsmom
Well-Known Member
I believe that the cornbread from the Hoop De Do and Trail's End Buffet are one and the same ( unless things have changed) and that recipe can be found on Page 87. I haven't seen the guacamole recipe though
GoofyRacer11
Active Member
Tigsmom, have you had any luck with getting an email from disney about the banana bread pudding recipe?