tigsmom
Well-Known Member
Thanks, we have this earlier in the thread, but always good to be reminded of a good thing.
Thanks for the feedback, thats very important. :wave:
-
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Recipe???
- Thread starter wannabeBelle
- Start date
Thanks, we have this earlier in the thread, but always good to be reminded of a good thing.
Thanks for the feedback, thats very important. :wave:
There are a couple web sites that have loads of Wolfgang Puck recipes (his own site and the Food network) but no Mac and Cheese.
However he's posted the recipe for his Spinach Salad - "Made with radicchio, spinach, apples, blue cheese and caramelized pecans. Add salmon for $5.95 - $11.95" served at Downtown Disney.
Spinach and Blue Cheese Salad with Sliced Apples
Wolfgang Puck Café, Downtown Disney
Serves 4
1 apple, chilled
Juice of 1 small lemon
8 ounces spinach, washed, thoroughly dried, and stemmed. Use baby spinach if available.
1 small head of radicchio (about 3 ounces), cut into chiffonade
1/2 cup blue cheese, crumbled
Kosher salt and freshly ground white pepper
About 1/2 cup of Spago house dressing (see below)
1 cup Spiced Caramelized Pecans (see below)
1. Cut the apple into quarters, remove the stem and the seeds, and cut into very thin slices. Sprinkle lemon juice over the slices and set aside.
2. When ready to serve, in a salad bowl, combine the apple, spinach, radicchio and blue cheese. Season lightly with salt and pepper and toss with the dressing. Adjust seasoning to taste.
To serve, divide the salad among 4 plates and sprinkle the pecans around each salad.
Spago House Dressing
Makes 1 cup
3 tablespoons balsamic vinegar
1 tablespoon sherry wine (or red wine) vinegar
1 tablespoon Dijon mustard
1 small shallot, minced
1/2 teaspoon minced fresh thyme leaves
1/2 cup extra virgin olive oil
1/3 cup walnut oil
1/4 teaspoon Kosher salt
1/8 teaspoon freshly ground white pepper
1. In a medium bowl, whisk together the balsamic and sherry or red wine vinegars, the Dijon mustard, minced shallot and minced thyme. Slowly whisk in the oils and when emulsified, season with salt and pepper. Refrigerate in a covered container. (It will keep for 3 to 4 weeks.)
2. When ready to use, whisk again.
Spicy Caramelized Pecans
Serves 4
1 1/2 cups peanut oil
1 cup pecan halves
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/2 cup confectioners' sugar
1. In a medium saucepan, heat the oil to 350 degrees F. (A deep-frying thermometer can tell when the proper temperature has been reached. Or use a 1-inch bread cube - it should sizzle and turn golden brown in about 60 seconds when the temperature is correct.)
2. Meanwhile, in a medium saucepan bring 1 quart of water to a boil. Add the pecans in 2 separate batches, and boil for 2 minutes. Drain in a strainer, shaking off all excess water. Sprinkle the salt and cayenne pepper over the nuts and coat with confectioners’ sugar, a little at a time, allowing the sugar to melt into the pecans. Toss the nuts by shaking the strainer, adding a little more sugar each time, until all the sugar is used and the nuts are coated. Do not use hands or a spoon to toss. The nuts should have a glaze of sugar.
3. Carefully add the nuts to the heated oil, keeping the oil at 350 degrees F. Cook until golden brown, about 3 minutes, stirring occasionally. Remove with a slotted spoon to a baking tray to cool.
However he's posted the recipe for his Spinach Salad - "Made with radicchio, spinach, apples, blue cheese and caramelized pecans. Add salmon for $5.95 - $11.95" served at Downtown Disney.
Spinach and Blue Cheese Salad with Sliced Apples
Wolfgang Puck Café, Downtown Disney
Serves 4
1 apple, chilled
Juice of 1 small lemon
8 ounces spinach, washed, thoroughly dried, and stemmed. Use baby spinach if available.
1 small head of radicchio (about 3 ounces), cut into chiffonade
1/2 cup blue cheese, crumbled
Kosher salt and freshly ground white pepper
About 1/2 cup of Spago house dressing (see below)
1 cup Spiced Caramelized Pecans (see below)
1. Cut the apple into quarters, remove the stem and the seeds, and cut into very thin slices. Sprinkle lemon juice over the slices and set aside.
2. When ready to serve, in a salad bowl, combine the apple, spinach, radicchio and blue cheese. Season lightly with salt and pepper and toss with the dressing. Adjust seasoning to taste.
To serve, divide the salad among 4 plates and sprinkle the pecans around each salad.
Spago House Dressing
Makes 1 cup
3 tablespoons balsamic vinegar
1 tablespoon sherry wine (or red wine) vinegar
1 tablespoon Dijon mustard
1 small shallot, minced
1/2 teaspoon minced fresh thyme leaves
1/2 cup extra virgin olive oil
1/3 cup walnut oil
1/4 teaspoon Kosher salt
1/8 teaspoon freshly ground white pepper
1. In a medium bowl, whisk together the balsamic and sherry or red wine vinegars, the Dijon mustard, minced shallot and minced thyme. Slowly whisk in the oils and when emulsified, season with salt and pepper. Refrigerate in a covered container. (It will keep for 3 to 4 weeks.)
2. When ready to use, whisk again.
Spicy Caramelized Pecans
Serves 4
1 1/2 cups peanut oil
1 cup pecan halves
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/2 cup confectioners' sugar
1. In a medium saucepan, heat the oil to 350 degrees F. (A deep-frying thermometer can tell when the proper temperature has been reached. Or use a 1-inch bread cube - it should sizzle and turn golden brown in about 60 seconds when the temperature is correct.)
2. Meanwhile, in a medium saucepan bring 1 quart of water to a boil. Add the pecans in 2 separate batches, and boil for 2 minutes. Drain in a strainer, shaking off all excess water. Sprinkle the salt and cayenne pepper over the nuts and coat with confectioners’ sugar, a little at a time, allowing the sugar to melt into the pecans. Toss the nuts by shaking the strainer, adding a little more sugar each time, until all the sugar is used and the nuts are coated. Do not use hands or a spoon to toss. The nuts should have a glaze of sugar.
3. Carefully add the nuts to the heated oil, keeping the oil at 350 degrees F. Cook until golden brown, about 3 minutes, stirring occasionally. Remove with a slotted spoon to a baking tray to cool.
MissDiznee66
Member
Honey Coriander Chicken Wings from Ohana...YUMMO!
Preheat the oven to 500 degrees.
Mix wing seasoning indrefients in a small bowl and using a whisk.
Put the chicken and 2 tablespoons of wing seasoning in a large bowl. Add enough oil to coat the chicken evenly and mix well.
Spread the seasoned chicken in a single layer on prepared cookie sheet. Bake for 18 to 20 minutes or until the thickest part of the chicken reaches 165 degrees.
Place all wing sauce ingredients in a large saute pan, and bring to a gentle simmer over medium-low heat. Cook and stir until thickened.
Transfer the cooked wings into the sauce and serve.
- 5 pounds chicken wings and drumettes
- 2 to 4 tablespoons vegetable oil
For the wing seasoning: - 1 tablespoon kosher salt
- 1 tablespoon ground paprika
- 1 tablespoon sugar
- 1/4 teaspoon pepper
- 1/4 teaspoon turmeric
- 1/4 teaspoon cinnamon
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
For the coriander wing sauce: - 1/2 cup honey
- 1/4 cup low-sodium soy sauce
- 1 tablespoon cornstarch
- 1/2 tablespoon chili powder
- 1/2 tablespoon fresh lime juice
- 1/2 tablespoon ground coriander
- 1/4 teaspoon ground ginger
Preheat the oven to 500 degrees.
Mix wing seasoning indrefients in a small bowl and using a whisk.
Put the chicken and 2 tablespoons of wing seasoning in a large bowl. Add enough oil to coat the chicken evenly and mix well.
Spread the seasoned chicken in a single layer on prepared cookie sheet. Bake for 18 to 20 minutes or until the thickest part of the chicken reaches 165 degrees.
Place all wing sauce ingredients in a large saute pan, and bring to a gentle simmer over medium-low heat. Cook and stir until thickened.
Transfer the cooked wings into the sauce and serve.
MissDiznee66
Member
I've been wanting to post this recipe for the Honey Coriander Chicken Wings from Ohana, for a while. I remember someone asking for it...I believe it was this board...:lookaroun Even if not, I'm sure it will be appreciated. I've made these many times. Enjoy! :slurp: :slurp: :slurp:
Just a quick report on some of the recipes I recently tried.
Chocolate Soufflé (the signature dessert in Palo, Disney Cruise Line), I thought I was preheating the oven while I was doing the final steps of whipping the egg whites - but guess I forgot
Anyway, the guests all gave great feedback, though my feeling was - I could've had it in the oven for a little longer. The chocolate sauce was delicious.
Bavarian pretzels: Have made them for 3 parties now and they're always a huge success. They are always gone by the end of the day. After I form the pretzels, I dip them into a solution of water and baking soda before letting them rise for the last time, because it gives better results.
Kokonut Rice (Boma): absolutely love it because I love coconut. I use light coconut cream and it's still very rich.
Mediterranean Pizza (Wolfgang Puck Café) - I made this in a large size for dinner and smaller sizes for luncheon. I also spread the dough with pesto sauce and topped it with cheese. This one gets great reviews - just be careful when making the smaller pizzas that you don't leave it in the oven too long because the crust gets very brown.
Spinach and Blue Cheese Salad with Sliced Apples (posted the recipe a couple days ago). Got total raves from all the guests. There wasn't a scrap left.
Nachos Del Pollo y Chorizo (San Angel Inn). These are very filling but pretty good. I would use less sausage next time because most sausage is too oily for me and I wouldn't bother with the red sauce. A good salsa is much better.
Here's a Disney Salsa recipe that gets raves:
Fresh Salsa
Storyteller's Cafe at Disney's Grand Californian Hotel
Yields 1 gallon
oz olive oil
3 lbs ripe roma tomato
2 Spanish onions
1 oz garlic clove
1 tablespoon ground black pepper
1 quart tomato juice
2 oz chipotle peppers
1 bunch cilantro
1.5 oz Serrano chili peppers
juice of 1 lemon
4 oz water
Kosher salt to taste about 1 oz
Wash and trim off the stem core of the roma tomatoes, leave whole and coat with oil. Roast the tomatoes in a 350 degree oven until well browned and soft. Dice the onion very large. Add whole cleaned garlic cloves and whole Serrano peppers cleaned of the stems.
Coat with oil and roast all until soft and lightly browned.
Chop all roasted ingredients in a food processor or blender with fresh cilantro, tomato juice and chipotle pepper to desired consistency. Add lemon juice and season to taste. Add water if needed.
And th official recipe for Lapu Lapu
from the Tambu lounge, Polynesian resort
1 ounce Myer's Rum
1/2 ounce Bacardi 151
Scorpion Mix (consists of half-and-half sour mix and orange juice)
Enough ice to chill it, crushed so it fits in the pineapple
Garnish: Cherry
Served in: Hollowed fresh pineapple, the pineapple stem is the lid with a small wedge removed so a straw can be inserted.
Cut the leaves off the stem and reattach to the "lid" using a shortened toothpick. Make a slice off the bottom of the pineapple so it will sit upright properly and not tip over. This means the bottom will be moist and sticky.
Other Tambu Lounge cocktail recipes with credit to Carol Koster from the Echo Forum:
Back Scratcher
1/2 oz. Meyer's Rum
1/2 oz. Light Rum
Fill with POG Juice
Top with Jack Daniels
Hurricane glass
Tradewinds
1/2 oz. Meyer's Rum
1/2 oz. Creme de Banana
1/2 oz. Blackberry Brandy
1/2 oz. Malibu Rum
1 oz. Grenadine
Fill with Pina Colada Mix
Garnish: Pineapple flag
Hurricane glass
Malibu Macaw
1 oz. Malibu Rum
1/2 oz. Melon Liquor
Fill with pineapple juice
Top with cranberry juice
Garnish: Pineapple flag
Hurricane glass
Blue Hawaiian
1/2 oz. Light Rum
1 oz. Blue Curacao
4 oz. Pineapple juice
2 oz. Sour mix
Garnish: Pineapple flag
Tiki mug
Mai Tai
1 oz. Meyer's dark rum
Mai Tai Mix
Garnish: Lime Flag
Tiki mug
Parrot Passion
1 oz. Amaretto
1/2 oz. Banana Liqour
2 oz. Pineapple Juice
2 oz. Orange Juice
Topped with 1/2 oz. Cherry brandy
Garnish: Orange flag
Hurricane glass
Island Sunset
1/2 oz. Malibu Rum
1/2 oz. Captain Morgan's Rum
1/2 oz. Melon Liquor
1/2 oz. Peach schnapps
2 oz. POG concentrate
Garnish: Orange flag
Hurricane glass
Scorpion
1 oz. Light Rum
5 oz. Scorpion Mix
Top with Brandy
Garnish: Orange flag
Tiki mug
Zombie
1 oz. Meyer's Rum
1/2 oz. Apricot Brandy
Rim Sour Mix
Rim Orange Juice
Rim Grenadine
Float 151 Rum
Garnish: Orange flag
Tiki mug
KONA DRINKS
Kona Cool Sundown
1 oz. Skol Vodka
1/2 oz. Raspberry Liquor
1/2 oz. Sour mix
3 oz. Cranberry juice
Garnish: Orange flag
Hurricane glass
Keoke Coffee
1/2 oz. Kahlua
1/2 oz. Brandy
1/2 oz. Creme de cacao (dark)
Hot coffee
Garnish the top with whip cream
Irish coffee mug
Chocolate Soufflé (the signature dessert in Palo, Disney Cruise Line), I thought I was preheating the oven while I was doing the final steps of whipping the egg whites - but guess I forgot
Anyway, the guests all gave great feedback, though my feeling was - I could've had it in the oven for a little longer. The chocolate sauce was delicious.Bavarian pretzels: Have made them for 3 parties now and they're always a huge success. They are always gone by the end of the day. After I form the pretzels, I dip them into a solution of water and baking soda before letting them rise for the last time, because it gives better results.
Kokonut Rice (Boma): absolutely love it because I love coconut. I use light coconut cream and it's still very rich.
Mediterranean Pizza (Wolfgang Puck Café) - I made this in a large size for dinner and smaller sizes for luncheon. I also spread the dough with pesto sauce and topped it with cheese. This one gets great reviews - just be careful when making the smaller pizzas that you don't leave it in the oven too long because the crust gets very brown.
Spinach and Blue Cheese Salad with Sliced Apples (posted the recipe a couple days ago). Got total raves from all the guests. There wasn't a scrap left.
Nachos Del Pollo y Chorizo (San Angel Inn). These are very filling but pretty good. I would use less sausage next time because most sausage is too oily for me and I wouldn't bother with the red sauce. A good salsa is much better.
Here's a Disney Salsa recipe that gets raves:
Fresh Salsa
Storyteller's Cafe at Disney's Grand Californian Hotel
Yields 1 gallon
oz olive oil
3 lbs ripe roma tomato
2 Spanish onions
1 oz garlic clove
1 tablespoon ground black pepper
1 quart tomato juice
2 oz chipotle peppers
1 bunch cilantro
1.5 oz Serrano chili peppers
juice of 1 lemon
4 oz water
Kosher salt to taste about 1 oz
Wash and trim off the stem core of the roma tomatoes, leave whole and coat with oil. Roast the tomatoes in a 350 degree oven until well browned and soft. Dice the onion very large. Add whole cleaned garlic cloves and whole Serrano peppers cleaned of the stems.
Coat with oil and roast all until soft and lightly browned.
Chop all roasted ingredients in a food processor or blender with fresh cilantro, tomato juice and chipotle pepper to desired consistency. Add lemon juice and season to taste. Add water if needed.
And th official recipe for Lapu Lapu
from the Tambu lounge, Polynesian resort
1 ounce Myer's Rum
1/2 ounce Bacardi 151
Scorpion Mix (consists of half-and-half sour mix and orange juice)
Enough ice to chill it, crushed so it fits in the pineapple
Garnish: Cherry
Served in: Hollowed fresh pineapple, the pineapple stem is the lid with a small wedge removed so a straw can be inserted.
Cut the leaves off the stem and reattach to the "lid" using a shortened toothpick. Make a slice off the bottom of the pineapple so it will sit upright properly and not tip over. This means the bottom will be moist and sticky.
Other Tambu Lounge cocktail recipes with credit to Carol Koster from the Echo Forum:
Back Scratcher
1/2 oz. Meyer's Rum
1/2 oz. Light Rum
Fill with POG Juice
Top with Jack Daniels
Hurricane glass
Tradewinds
1/2 oz. Meyer's Rum
1/2 oz. Creme de Banana
1/2 oz. Blackberry Brandy
1/2 oz. Malibu Rum
1 oz. Grenadine
Fill with Pina Colada Mix
Garnish: Pineapple flag
Hurricane glass
Malibu Macaw
1 oz. Malibu Rum
1/2 oz. Melon Liquor
Fill with pineapple juice
Top with cranberry juice
Garnish: Pineapple flag
Hurricane glass
Blue Hawaiian
1/2 oz. Light Rum
1 oz. Blue Curacao
4 oz. Pineapple juice
2 oz. Sour mix
Garnish: Pineapple flag
Tiki mug
Mai Tai
1 oz. Meyer's dark rum
Mai Tai Mix
Garnish: Lime Flag
Tiki mug
Parrot Passion
1 oz. Amaretto
1/2 oz. Banana Liqour
2 oz. Pineapple Juice
2 oz. Orange Juice
Topped with 1/2 oz. Cherry brandy
Garnish: Orange flag
Hurricane glass
Island Sunset
1/2 oz. Malibu Rum
1/2 oz. Captain Morgan's Rum
1/2 oz. Melon Liquor
1/2 oz. Peach schnapps
2 oz. POG concentrate
Garnish: Orange flag
Hurricane glass
Scorpion
1 oz. Light Rum
5 oz. Scorpion Mix
Top with Brandy
Garnish: Orange flag
Tiki mug
Zombie
1 oz. Meyer's Rum
1/2 oz. Apricot Brandy
Rim Sour Mix
Rim Orange Juice
Rim Grenadine
Float 151 Rum
Garnish: Orange flag
Tiki mug
KONA DRINKS
Kona Cool Sundown
1 oz. Skol Vodka
1/2 oz. Raspberry Liquor
1/2 oz. Sour mix
3 oz. Cranberry juice
Garnish: Orange flag
Hurricane glass
Keoke Coffee
1/2 oz. Kahlua
1/2 oz. Brandy
1/2 oz. Creme de cacao (dark)
Hot coffee
Garnish the top with whip cream
Irish coffee mug
notes4theheart
New Member
Recipe Requests...
I went to Akershus for dinner for my honeymoon and my husband and I had a wonderful dinner. I was hopeing to recreate the courses for our aniversary, but haven't found all the recipes. What I'm looking for is the red wine beet sause that goes with the Traditional Kjottkaker (which I have a recipe for, but not from disney (so you have a disney version I'd love it)) and the Pasta Akershus. Any help will be SO appreciated
I went to Akershus for dinner for my honeymoon and my husband and I had a wonderful dinner. I was hopeing to recreate the courses for our aniversary, but haven't found all the recipes. What I'm looking for is the red wine beet sause that goes with the Traditional Kjottkaker (which I have a recipe for, but not from disney (so you have a disney version I'd love it)) and the Pasta Akershus. Any help will be SO appreciated
tigsmom
Well-Known Member
I went to Akershus for dinner for my honeymoon and my husband and I had a wonderful dinner. I was hopeing to recreate the courses for our aniversary, but haven't found all the recipes. What I'm looking for is the red wine beet sause that goes with the Traditional Kjottkaker (which I have a recipe for, but not from disney (so you have a disney version I'd love it)) and the Pasta Akershus. Any help will be SO appreciated
Ive never had the first, but the recipe from Akershus is listed as
[FONT=Verdana, Arial, Helvetica, sans-serif] Kjottkaker - Restaurant Akershus, Norway - Epcot
[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Ingredients[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]1 pound ground pork
1 pound ground beef
2 ounces minced shallots
2 ounces minced capers
5 ounces steamed beets
2 tablespoons Dijon mustard
to taste kosher salt
to taste pepper
olive oil[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]
[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Method[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif][/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Steam beets just until knife tender, peel and small dice. Mince all vegetables and mix all ingredients together. Test a small amount for seasoning. Form 1 to 1 ½ ounce portion patties. Pan fry in olive oil to medium well.[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]
[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Note: Canned beets can be used.[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]This does not seem to jibe with the description listed. :shrug:
[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]I'll search around to see if anyone has a beet/wine sauce listed or another version.
[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]
[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]1 pound ground pork
1 pound ground beef
2 ounces minced shallots
2 ounces minced capers
5 ounces steamed beets
2 tablespoons Dijon mustard
to taste kosher salt
to taste pepper
olive oil[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]
[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Method[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif][/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Steam beets just until knife tender, peel and small dice. Mince all vegetables and mix all ingredients together. Test a small amount for seasoning. Form 1 to 1 ½ ounce portion patties. Pan fry in olive oil to medium well.[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]
[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Note: Canned beets can be used.[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]This does not seem to jibe with the description listed. :shrug:
[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]I'll search around to see if anyone has a beet/wine sauce listed or another version.
[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]
[/FONT]
You can call or email the restaurant and ask for the recipes you would like, but remember they don't always give them out.
notes4theheart
New Member
Thanks for the fast reply!!
That's the recipe for the meatball itself...not the sauce they spread on top, which the recipe I unfortunately don't have.
Thanks again for looking :-D
That's the recipe for the meatball itself...not the sauce they spread on top, which the recipe I unfortunately don't have.
Thanks again for looking :-D
jtced
New Member
Epcot Funnel cakes
I just wanted to let you know that as soon as I read this site I emailed Epcot guest services to find out the recipe for the funnel cakes. (Every time we are there we have to get one.) We have tried to recreate it by searching sites and kinda adding our own things in, but it still isn't the same.
Well just yesterday I got a phone call from the owner of the funnel cake stand! (Boy was I supprised!) She said that they actually get the batter shipped in from a large company (I guess a lot of things are like that @ Disney), but she would be more than happy to mail me out a gift pack. I'll post later after we get it and try it out.
She also told me that best oil to use in canola oil and that they just switched to a trans fat oil at the first of the year.
Always do the batter in a criss cross pattern
some of the ideas they are thinking about.. like apple cinnamon with pecans at Christmas Yum!:slurp:
Unfortunally I was at work when she called, I didn't get to talk that long and shouldn't have answered the phone in the first place, but when you see a 407 number on caller ID with a Disney vacation coming up you HAVE to answer it!:sohappy:
I just wanted to let you know that as soon as I read this site I emailed Epcot guest services to find out the recipe for the funnel cakes. (Every time we are there we have to get one.) We have tried to recreate it by searching sites and kinda adding our own things in, but it still isn't the same.
Well just yesterday I got a phone call from the owner of the funnel cake stand! (Boy was I supprised!) She said that they actually get the batter shipped in from a large company (I guess a lot of things are like that @ Disney), but she would be more than happy to mail me out a gift pack. I'll post later after we get it and try it out.
She also told me that best oil to use in canola oil and that they just switched to a trans fat oil at the first of the year.
Always do the batter in a criss cross pattern
some of the ideas they are thinking about.. like apple cinnamon with pecans at Christmas Yum!:slurp:
Unfortunally I was at work when she called, I didn't get to talk that long and shouldn't have answered the phone in the first place, but when you see a 407 number on caller ID with a Disney vacation coming up you HAVE to answer it!:sohappy:
tigsmom
Well-Known Member
Very cool!
many grocery stores here in NY sell funnel cake mix and also kits. WalMart is one of them. My kids love the funnel cakes too so I will be anxious to see what brand they use.
tigsmom
Well-Known Member
Garlic Buttered Broccoli with Peppers, Onions and Olives
Chef Mickey's , Contemporary Resort
Yield: 4 servings
Ingredients
4, 4-ounce servings of fresh broccoli
1/2 thinly sliced red onion
1/2 thinly sliced red bell pepper
10 Nicoise olives, pit removed and quartered
1/2 stick unsalted butter
1 teaspoon chopped fresh garlic
Cook broccoli to desired doneness in boiling water, shock with ice and water to stop the cooking process.
Melt butter in pre-heated saute pan and add onion, peppers, olives and garlic.
Toss in broccoli and season to taste.
tigsmom
Well-Known Member
Macadamia Pancakes with Macadamia Nut Butter
Kona Cafe, Polynesian Resort
Yield: 12 – 15 pancakes
Ingredients - Pancakes:
1-1/4 cups sugar
3 teaspoons baking powder
1/4 teaspoon salt
2-1/4 cups all-purpose flour
1-1/2 cups milk
3 eggs
6 tablespoons vegetable oil
1 teaspoon vanilla extract
Method
Sift flour into medium bowl
Add brown sugar, baking powder, and salt into medium bowl.
Add eggs, milk, vegetable oil, vanilla extract and beat until smooth.
If using an electric skillet pre-heat to 350 F; pre-heat griddle or skillet on medium until a few drops of water dance on the surface.
For each pancake pour 1/4-cup batter onto skillet and cook on first side until bubbles form and sides look dry, flip over and cook until golden brown
Top with your favorite syrup or macadamia nut butter (below).
Macadamia Nut Butter
One stick butter (at room temperature)
1/4 cup honey
1/4 cup toasted Macadamia nuts
Method:
Combine butter, honey, and toasted Macadamias.
Use a spoonful to top pancakes.
]
tigsmom
Well-Known Member
Corn Chowder
Tusker House- Animal Kingdom
Yield: Eight, 8-ounce portions
]3 Tablespoon Butter
2/3 cup Flour
7 ounces Diced Onion (1 medium)
7 ounces Peeled Diced Potato (1 medium)
1 quart Milk
1/4 cup Chicken Stock
13 ounces Creamed Corn (1 small can)
10 ounces Frozen Corn (1 small box)
2 Tablespoon Salt
1/4 teaspoon White Pepper
Method:
Over low heat, melt butter, onions and saute until tender/translucent.
Add flour, cook approximately 5 minutes stirring continuously.
Add remaining ingredients and whisk together.
Simmer 1/2-hour or until potatoes are tender.
Adjust seasoning and serve.
tigsmom
Well-Known Member
[FONT=Verdana, Arial, Helvetica, sans-serif] Roasted Mushroom Salad
Akershus Royal Banquet Hall
Norway -Epcot
[/FONT]
1. Destem and remove the insides of the Portobello mushrooms. Cut into 4 pieces.
2. Wash the remaining mushrooms.
3. Mince the garlic.
4. Slice the shallots.
5. Toss all ingredients together.
6. Roast in oven for 15 minutes at 350 degrees F.[/FONT]
Akershus Royal Banquet Hall
Norway -Epcot
[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Yield: 4 servings[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif][/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif][/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Ingredients
1/2 cup Portobello mushroom, destem and cut into 4 pieces
1/2 cup Crimini mushrooms
1/2 cup button mushrooms
1/4 teaspoon garlic, minced
1/2 cup sliced shallots
1 teaspoon Kosher salt
1 teaspoon Ground Black Pepper
1 teaspoon garlic oil[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]
[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Method:1/2 cup Portobello mushroom, destem and cut into 4 pieces
1/2 cup Crimini mushrooms
1/2 cup button mushrooms
1/4 teaspoon garlic, minced
1/2 cup sliced shallots
1 teaspoon Kosher salt
1 teaspoon Ground Black Pepper
1 teaspoon garlic oil[/FONT]
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1. Destem and remove the insides of the Portobello mushrooms. Cut into 4 pieces.
2. Wash the remaining mushrooms.
3. Mince the garlic.
4. Slice the shallots.
5. Toss all ingredients together.
6. Roast in oven for 15 minutes at 350 degrees F.[/FONT]
tigsmom
Well-Known Member
Has anybody made the Maui Scalloped Potatoes from 'Ohana? I haven't had them there, but I made them tonight; they tasted good, but didn't look so great. The sauce was separated. I've made scalloped potatoes for years and there is always some flour in the sauce to keep it from separating....just wondering if anybody else had this experience. :shrug:
Quite a few of the recipes that I find online are missing instructions in the preparation section. They may be missing ingredients as well, but I wouldn't know that.
I had two examples of that for a big dinner party I threw last night. My niece, who is going to study in London for the next year, requested Disney World recipes because some of her happiest memories are of our time in Disney World - esp. staying at the Polynesian resort.
I'd found the Passion Fruit Cheesecake recipe from Ohana online but it wasn't until I looked closely at the instructions I realize something was very off:
Passion Fruit Cheesecake
from 'Ohana, Polynesian Resort
Yield: serves 5
Cheese Cake
2.5 OZ cream cheese
1 ¼ OZ granulated sugar
1 ¾ OZ whole eggs
1 ¼ TSP whole milk
10 OZ butter
5 OZ egg yolks
Passion Fruit sauce
14 OZ condensed milk, can
7 OZ egg yolk
2 OZ lemon juice
8 OZ Passion fruit purée
Method of Preparation:
1. Combine water and coffee in press pot and let steep for a few minutes.
2. Place sugar, coffee, Irish cream, and milk in a stock pot.
3. Heat until almost boiling.
4. Temper with egg yolks.
5. Pour into baking dishes.
6. Bake at 225 degrees in a water bath for 30 minutes uncovered.
7. Top with passion fruit sauce and bake for additional 15 minutes.
I wrote to Disney guest services asking for clarification but haven't heard anything back. No surprise, because I'm sure it was a very busy weekend. It probably wouldn't be that hard to figure out from the ingredients and the description of the cheesecake (apparently the custard is layered between the cheesecake), but if anyone can clarify the method I'd appreciate it.
I also made the heirloom tomato salad from Napa Rose, and they didn't specify how to use the blue cheese and chives that are listed in the salad ingredients. I use the blue cheese on one of the layers and sprinkled the chives on top. This recipe got raves - though I think any tomatoes ripened on the vine would work.
Heirloom Tomatoes with Basil, Apple-Wood Bacon & Blue Cheese
from Napa Rose Restaurant Disney's Grand Californian, (Andrew Sutton Executive Chef)
6 ea. A variety of heirloom tomatoes (1 large tomato per person, plus some little tomatoes like Teardrops or Sweet 100s. Try to get as many colors and shapes as possible.)
1/2 C blue cheese
1/3 C apple wood bacon lardons (crisp diced bacon)
1/3 C torn basil
2 TB minced chives
1/2 C sautéed, diced onions
2 TB sea salt
2 tsp. black pepper
6 ea. blue cheese croutons (see below)
1/3 C cider vinaigrette (see below)
Cider Vinaigrette:
2/3 C cider vinegar or champagne vinegar
1/4 C minced shallots
2 TB minced garlic
2 TB cracked black pepper
2 TB chopped herbs (thyme, parsley, chervil in equal portions)
2 C California olive oil
1 TB kosher salt
1 TB mustard
Place Mustard and cider vinegar in a blender and turn blender on low. Slowly drizzle oil into the vinegar mixture. (Note: If the mixture becomes too thick, add a little water to adjust the consistency.) Add all oil. Remove mixture and place in a mixing bowl. Add all other ingredients, whisking them together. Taste and adjust seasoning. Place into a bottle. Vinaigrette can be stored refrigerated for up to two weeks.
Blue Cheese Croutons:
6 ea. rounds of bread cut from a good sourdough
2 TB whole butter
2 TB blue cheese
Cut bread into rounds. Place on a cookie sheet and bake at 350 degrees until lightly brown. Melt butter and blue cheese together, either in a saucepan or in the microwave. Brush the toasted rounds of bread with the blue cheese butter, evenly coating. Toast again for another 3-4 minutes at 350 degrees. Allow croutons to cool.
Tomato Salad
Sauté onions until they are translucent and set to the side.
To make Bacon Lardons, dice apple wood smoked bacon into quarter-inch dice. Place in a skillet and cook over medium heat until bacon is crisp.
Thickly slice tomatoes and sprinkle with sea salt, basil, vinaigrette, onions and bacon evenly. The tomatoes may resemble little pizzas.
Stack tomatoes 3 to 4 layers high and place tomato stack on the blue cheese croutons in the middle of individual serving plates.
Take smaller tomatoes, such as Teardrops, Sweet 100s, Grape or cherry tomatoes and cut in half. Season with lots of basil, sea salt and cracked black pepper to taste. Drizzle tomatoes with a little vinaigrette and serve on the same plate around the larger tomatoes. Garnish with the chives and blue cheese.
Notes – I used normal smoked bacon because I can't find Applewood here.
Notes from Chef Andrew Sutton:
I love this salad as long as heirloom tomatoes are available; some years they last into late November. My personal wine pairing for this salad is a pinot grigio or a viogner.
Some of the other recipes I made from Disney were Lapu Lapu, Kungaloosh, Honey Coriander chicken wings, and Kokonut rice. The drinks were yummy.
I had two examples of that for a big dinner party I threw last night. My niece, who is going to study in London for the next year, requested Disney World recipes because some of her happiest memories are of our time in Disney World - esp. staying at the Polynesian resort.
I'd found the Passion Fruit Cheesecake recipe from Ohana online but it wasn't until I looked closely at the instructions I realize something was very off:
Passion Fruit Cheesecake
from 'Ohana, Polynesian Resort
Yield: serves 5
Cheese Cake
2.5 OZ cream cheese
1 ¼ OZ granulated sugar
1 ¾ OZ whole eggs
1 ¼ TSP whole milk
10 OZ butter
5 OZ egg yolks
Passion Fruit sauce
14 OZ condensed milk, can
7 OZ egg yolk
2 OZ lemon juice
8 OZ Passion fruit purée
Method of Preparation:
1. Combine water and coffee in press pot and let steep for a few minutes.
2. Place sugar, coffee, Irish cream, and milk in a stock pot.
3. Heat until almost boiling.
4. Temper with egg yolks.
5. Pour into baking dishes.
6. Bake at 225 degrees in a water bath for 30 minutes uncovered.
7. Top with passion fruit sauce and bake for additional 15 minutes.
I wrote to Disney guest services asking for clarification but haven't heard anything back. No surprise, because I'm sure it was a very busy weekend. It probably wouldn't be that hard to figure out from the ingredients and the description of the cheesecake (apparently the custard is layered between the cheesecake), but if anyone can clarify the method I'd appreciate it.
I also made the heirloom tomato salad from Napa Rose, and they didn't specify how to use the blue cheese and chives that are listed in the salad ingredients. I use the blue cheese on one of the layers and sprinkled the chives on top. This recipe got raves - though I think any tomatoes ripened on the vine would work.
Heirloom Tomatoes with Basil, Apple-Wood Bacon & Blue Cheese
from Napa Rose Restaurant Disney's Grand Californian, (Andrew Sutton Executive Chef)
6 ea. A variety of heirloom tomatoes (1 large tomato per person, plus some little tomatoes like Teardrops or Sweet 100s. Try to get as many colors and shapes as possible.)
1/2 C blue cheese
1/3 C apple wood bacon lardons (crisp diced bacon)
1/3 C torn basil
2 TB minced chives
1/2 C sautéed, diced onions
2 TB sea salt
2 tsp. black pepper
6 ea. blue cheese croutons (see below)
1/3 C cider vinaigrette (see below)
Cider Vinaigrette:
2/3 C cider vinegar or champagne vinegar
1/4 C minced shallots
2 TB minced garlic
2 TB cracked black pepper
2 TB chopped herbs (thyme, parsley, chervil in equal portions)
2 C California olive oil
1 TB kosher salt
1 TB mustard
Place Mustard and cider vinegar in a blender and turn blender on low. Slowly drizzle oil into the vinegar mixture. (Note: If the mixture becomes too thick, add a little water to adjust the consistency.) Add all oil. Remove mixture and place in a mixing bowl. Add all other ingredients, whisking them together. Taste and adjust seasoning. Place into a bottle. Vinaigrette can be stored refrigerated for up to two weeks.
Blue Cheese Croutons:
6 ea. rounds of bread cut from a good sourdough
2 TB whole butter
2 TB blue cheese
Cut bread into rounds. Place on a cookie sheet and bake at 350 degrees until lightly brown. Melt butter and blue cheese together, either in a saucepan or in the microwave. Brush the toasted rounds of bread with the blue cheese butter, evenly coating. Toast again for another 3-4 minutes at 350 degrees. Allow croutons to cool.
Tomato Salad
Sauté onions until they are translucent and set to the side.
To make Bacon Lardons, dice apple wood smoked bacon into quarter-inch dice. Place in a skillet and cook over medium heat until bacon is crisp.
Thickly slice tomatoes and sprinkle with sea salt, basil, vinaigrette, onions and bacon evenly. The tomatoes may resemble little pizzas.
Stack tomatoes 3 to 4 layers high and place tomato stack on the blue cheese croutons in the middle of individual serving plates.
Take smaller tomatoes, such as Teardrops, Sweet 100s, Grape or cherry tomatoes and cut in half. Season with lots of basil, sea salt and cracked black pepper to taste. Drizzle tomatoes with a little vinaigrette and serve on the same plate around the larger tomatoes. Garnish with the chives and blue cheese.
Notes – I used normal smoked bacon because I can't find Applewood here.
Notes from Chef Andrew Sutton:
I love this salad as long as heirloom tomatoes are available; some years they last into late November. My personal wine pairing for this salad is a pinot grigio or a viogner.
Some of the other recipes I made from Disney were Lapu Lapu, Kungaloosh, Honey Coriander chicken wings, and Kokonut rice. The drinks were yummy.