Oh my goodness, I can't wait to try thi . It sounds yummy!!! NonnaTSorry DisneyGrandma, I couldn't find the recipe you were looking for. I know that if you ask a chef for a recipe at one of the WDW eateries they will give it to you. Hopefully someone has asked for our recipes in the past and will pull through for us. In the mean time here is a recipe for P.M. Citrus Salad from Narcoossee's
yield : one serving
1/4 cup parmesan cheese.................1/4 cup tomato chopped
freshly grated..............................2 slices avocado
4 orange sections, peeled.................2 cups salad greens,fresh
4 grapefruit sections peeled..............citrus salad dressing
1/4 cup pecan meats..........................(recipe follows)
Toss all ingredients lightly with fresh salad greens. Refrigerate. Serve wth citrus salad dressing and lime wedges.
Citrus Salad Dressing
yield: one quart
1/2 cup maynnaise...........................6 tablespoons dry mustard
2 cups key lime juice........................1 cup pineapple vinegar
Blend all ingredients until smooth and refrigerate
there you go I will try to add at least one recipe a week until we have them all :drevil:
So glad you posted this, I was totally unaware there was alcohol involved, especially since these are not limited to adults. Thank you! NonnaTZebra Coffee Domes from AKL
Yield: 16 servings
1 pound milk chocolate
¼ cup espresso coffee
5 egg yolks
¼ cup + 1 tablespoon sugar
6 sheets gelatin
½ cup Kahlua Liqueur
4 cups heavy cream
¾ cup white chocolate ganache
¼ cup dark chocolate ganache
1. Melt milk chocolate.
2. Whip heavy cream to soft peaks.
3. Mix yolks with sugar.
4. Soften gelatin leaves in cold water.
5. Mix gelatin with Kahlua and coffee. Set bowl over hot water bath to dissolve the gelatin.
6. Fold 1/3 of whipped cream into the chocolate.
7. Add the yolks, then the gelatin mixture.
8. Fold in the rest of the cream.
9. Pour mousse in flexipan domes almost to the top.
10. Place sponge circle (1/4" thick yellow cake cut in a circle) on top. Leave in the freezer to set.
11. Once hard, unmold and place in glazing racks.
12. Make white chocolate ganache and chocolate ganache.
13. Put chocolate ganache in a pastry bag. Ladle white chocolate ganache to cover each dome. Simultaneously, pipe a stripe design of chocolate ganache over the dome.
14. Refrigerate to allow the glaze to set.
15. Decorate the bottom edge with coffee crunch.
16. Place a chocolate covered coffee bean on the center of each dome.
Note: One sheet of gelatin is equal to one teaspoon of unflavored powdered gelatin dissolved in ¼ cup of water.
That's cool!These showed up on our memory maker as an extra. They're recipes from this years food and wine.
If anyone happens to be eating at Trattoria al Forno in the near future if you can think to ask what they use for the "truffle cream" on the truffle cream flat bread pizza I'd be 10lbs heavier and eternally grateful lol. I know the cheeses they use (fontina, asiago, and pecorino romano) but just basically wonder if they just use heavy cream, real truffles or truffle oil, and anything else for the truffle cream. It was soooo yummy.
Have been doing some research and it appears the recipe may be in a cookbook from the F&W . I have this book, but can't put my finger on it right now (things got moved around for Christmas); as soon as I can find it I'll get back to you.Does anybody have the recipe for the vegetarian haggis that was served at the last two Food and Wine Fests?
The menu says it's a spicy ranch sauce so maybe add some white prepared horseradish to ranch dressing? I'll look and see if there is a real recipe from Disney posted somewhere.Not sure if it's been discussed, does anyone happen to know the recipe for the Horseradish Dipping Sauce they serve at Sci-Fi Dine-In with the fried pickles? It's so good!