Recipe???

[Tatania]

I had a nice surprise when I returned from Europe. The chef at the Polynesian resort had sent me the correct version of the Ohana Cheescake. It was one line that was wrong but it was important one!


‘OHANA PASSION FRUIT CHEESECAKE
Michael A. Thompson, Chef de Cuisine
Disney’s Polynesian Resort – ‘Ohana Restaurant

Yield: serves 5​

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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 PUREE







Method of Preparation:

1. Place sugar, butter, cream cheese, and milk in a sauce pan.
2. Heat until almost boiling.
3. Temper with whole eggs and egg yolks.
4. Pour into baking dishes or spring form pans.
5. Bake at 225 degrees in a water bath for 30 minutes uncovered.
6. Top with passion fruit sauce and bake for additional 15 minutes.


PS. The Gruyere Cassoulet is served with the Pork Loin at Cinderella's table and the California Grill NEVER answers Email recipe requests it seems. :lookaroun

 

[Tatania]

Also wanted to ask if anyone was at the Epcot 2007 Food and Wine Festival and got recipes?

 

[tigsmom]

Also wanted to ask if anyone was at the Epcot 2007 Food and Wine Festival and got recipes?

Welcome back! :wave:

I know people were talking about the cookbook from the Festival, but I'm not sure if anybody who got one participates in this thread. :shrug:

 

[Tatania]

The Swan and Dolphin Resort just published their October recipe:

Pumpkin Cheesecake

Ingredients for Cheesecake:
1 Lb. Cream Cheese
10 Oz. Canned Pumpkin
6 Oz. Sugar
4 Each Eggs
4 Oz. Heavy Cream
1 Tsp. Cinnamon
1/2 Tsp. Ground Clove
1/2 Tsp. Nutmeg
Ingredients for Crust:
2 Cups Graham Cracker Crumbs
Melted Butter

Method of Preparation for Cheesecake:
With an electric mixer, mix the cream cheese and sugar until it is free of lumps. Add the pumpkin and spices. Mix until all the items are completely combined. Add the eggs slowly, mixing and scraping as you go. Last, mix in the heavy cream. Set aside.
Method of Preparation for Crust:
Mix together Graham Cracker crumbs and only enough butter to hold the crumbs together. Pack this crust in a half-inch layer on the bottom of a 10" greased cake pan. Pour the cheesecake batter in the mold and bake at 325° until a "testing" knife comes out clean from the center. Approximate baking time is one hour, depending on the oven.
Presentation:
Place a slice of cheesecake on serving plate of your choice.
Serves 6-8

 

[tigsmom]

Lordy that looks good! :slurp:

Just wanted to add that it says a cake pan. I would use a springform pan or you may have trouble getting the cake out.

 

[Tatania]

In time for America Thanksgiving:

Grilled Turkey Breast on a Ragu of Sweet Potato, Corn and Chanterelle Mushroom
Napa Rose Restaurant Disney's Grand Californian, by Executive Chef Andrew Sutton
Serves 6
12 thick, ¾-inch slices of smoked or cooked turkey breast
Sweet Potato, Corn and Chanterelle Ragu (see recipe below)
Cranberry Relish
Your favorite dressing (that is, stuffing cooked outside of the bird)


Sweet Potato, Corn and Chanterelle Mushroom Ragu
¾ cup corn kernels, cooked
1 cup quartered Chanterelle mushrooms or other mushroom
¾ cup ½-inch, diced sweet potato, raw
1/3 cup cooked bacon, diced
½ cup green beans, cooked and cut into 1-inch pieces
1/3 cup ½-inch diced onions
2 tablespoons fresh thyme, chopped
2 tablespoons fresh sage, chopped
1 cup brown chicken "demi glace"
2 cups chicken stock
½ cup merlot wine
2 tablespoons butter


Preparation:
Sweet Potato, Corn and Chanterelle Mushroom Ragu
Sauté diced onions in butter until lightly brown. Add bacon. Add Merlot and reduce moisture content by 50 percent. Add all other ingredients and cook over a low heat until sweet potatoes are tender. This can be made a day in advance, stored in the refrigerator and then reheated or made the day of your event and held warm and ready for service.


Preparing the turkey.
I like to use smoked turkey; it generally stays a bit moister when grilled. Cut turkey breast into ¾-inch thick slices. Coat with a good vegetable oil. Season with a barbecue spice rub.
Have your grill ready. Also have the ragu hot (which can be made the day ahead, then reheated), as well as the stuffing and cranberry relish. Simply grill turkey 3 minutes per side or until hot all the way through.

Final Preparation
Have the sweet potato, corn and Chanterelle ragu hot and ready. Have the turkey marinated with the barbecue spice and ready to grill.
Grill turkey breast on each side for 3 minutes per side and serve on top of the ragu in a large pasta bowl or chop plate.
Serve with cranberry relish and your family's favorite dressing.

Wine suggestions from Chef Sutton: I like to pair this preparation with a good fruit-forward red wine like pinot noir, syrah, merlot or a well selected Italian Amarone. Get help from a knowledgeable, well stocked wine store when choosing the Amarone.

 

[Tatania]

One of the DisBoard members has just returned from the Food and Wine Festival and has taken the time to scan the recipe cards that were handed out at "The Chuckwagon" hosted by the State of Oklahoma, Epcot Food and Wine Festival 2007. I then transcribed them to post here.

She also scanned the index of the 2007 Food and Wine Festival recipe book and has offered to scan the new recipes from that (a quick look at the list shows some repeats from previous years). I'll go over the index and make a list of the new ones that sound interesting and hope to add them as well.

These recipes sound like they needed genuine campfire to make them!

Sourdough Biscuits
from The Chuckwagon hosted by the State of Oklahoma, Epcot Food and Wine Festival 2007
Equipment: 16 " Dutch oven

For the starter, make night before baking the biscuits
1 package yeast
4 cups warm water
1/3 cup sugar
4 cups flour
1 potato, raw, peeled and quartered
Dissolve yeast in warm water. Stir. Add sugar and stir well. Let sugar dissolve. While stirring, add 4 cups of flour in small amounts until well combined. Peel, wash and cut raw potato into 4 pieces.
4 cups a starter (recipe above)
1/3 cup sugar
2 teaspoons salt
3 teaspoons heaping baking powder
3/4 cup oil
Small amount yeast
3 - 4 cups flour
Melted butter
Sprinkle a little yeast in the starter and mix together. Stirring after you add each item, add the sugar then the salt, the baking powder and oil. Gradually add the flour, stirring until a ball of dough forms.
Place dough on a floured table and sprinkle flour on top. With your hand, flatten out the dough. Cut the dough into 2 inch rounds with a biscuit cutter.
Add a little oil to the bottom of the Dutch oven. Place biscuits in oven and lightly coat with melted butter. Let rise until wrinkles in dough are gone.
Place often over the hot coals and cover with the lid. Cook until golden brown.

Baking Powder Biscuits
Equipment: 16 " Dutch oven

6 cups flour
3 tablespoons baking powder
1 1/2 teaspoons kosher salt
1 cup plus 2 tablespoons shortening
2 1/4 cups milk
Mix flour, baking powder and salt. Cut shortening in - stir in milk until dough forms a ball. Flatten out with hands. Cut with 2 inch biscuit cutter. Lightly oil bottom of Dutch oven. Place biscuits in oven. Set oven on hot coals and cover with lid. Cook until golden brown.


Peach Cobbler
Equipment: 14" Dutch oven

For the crust
3 cups flour
1 teaspoon salt
1 cup butter-flavored Crisco
1 egg and water to make 3/4 cup

For the filling
1 gallon sliced peaches less 2 cups juice
2 1/2 cups sugar
2 teaspoons almond
1/4 teaspoon cinnamon
Dash of salt
1/3 cup margarine or shortening
8 tablespoons cornstarch
For the crust, combine flour and salt together. Mix in Crisco until well combined. Add egg mixture and stir thoroughly. Roll out dough and set aside.
For the filling, makes the peaches, sugar, almonds, cinnamon, and salt together. Cook and thicken the mixture with cornstarch and water over fire until well combined. Grease a 14" Dutch oven with the margarine and add the peach mixture. Top with the crust dough - place oven on hot coals and cover with lid until crust is golden brown.


Quick Peach Cobbler
Equipment: 16" Dutch oven

3/4 cup margarine or shortening
3 3/4 cups sugar
3 cups flour
1/2 teaspoon cinnamon
6 teaspoons baking powder
3 dashes salt
3 cups milk
3 teaspoons almond extract
1 1/2 gallon sliced peaches less 3 cups juice
Melt margarine in Dutch oven. In a mixing bowl, combine sugar, cinnamon, baking powder, salt, milk and extract. Add the flour in small amounts stirring well. Pour batter into margarine in the Dutch oven. Pour in peaches last. Don't stir. Bake 25 to 30 minutes with slow coals under oven and hot coals on lid until done (crust should be golden brown).

 

[tigsmom]

My word those sound good! :slurp: Thanks! :wave:

 

[tigsmom]

Chicken Corn Chowder​

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Boma​

Animal Kingdom Lodge​

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Yield: 8 servings​

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Ingredients:​

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2 Chicken , cooked and diced ​

1 pound Russet Potatoes, cooked and diced ​

2 cups Corn Kernels (frozen) ​

1/8 cup Onion, diced ​

1/8 cup Red Bell Peppers, diced ​

1 cup Chicken Stock ​

1 cup Heavy Cream ​

1 cup Milk ​

2 t. Sugar ​

2 t. Hot Sauce ​

1/8 cup Fresh Parsley, chopped ​

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1 Chicken Bouillon Cube​

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1. Bring chicken stock to a boil.
2. Add milk, heavy cream, chicken, potatoes, red peppers, onions, corn, and sugar, simmer for 40 minutes.
3. Add parsley and hot sauce, simmer for five minutes.
4. Serve hot

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[brkgnews]

:slurp: Man, do I love that chicken-corn chowder.

*Looks at forecast for tonight here in GA -- Low of 26. Ponders getting out a boiler*

 

[tigsmom]

:slurp: Man, do I love that chicken-corn chowder.

*Looks at forecast for tonight here in GA -- Low of 26. Ponders getting out a boiler*

Its 34 here right now and its going to be getting worse this weekend so its time for soups and stews! Thats why I was looking :lol:

 

[brkgnews]

Its 34 here right now and its going to be getting worse this weekend so its time for soups and stews! Thats why I was looking :lol:

I really should have fired up that boiler... we bottomed out at 21 overnight! Brrrr.... Tonight, it's chili night! Not Walt's recipe, but darned good anyway.

 

[Tatania]

These dishes from the Blue Bayou (Chef Hidalgo) sound good for a cold day.



Root Beer Spiced Apples
Blue Bayou

2 lbs. Granny Smith Apples (About 4 large)
6 oz. Brown Sugar
2 Tbsp. Cinnamon
1.5 tsp. Cornstarch
2.5 Cups Root Beer Soda
1 tsp. Nutmeg
1/8 tsp. Ground Cloves
1.5 tsp. Water (Cold)

1. Core, peel and cut apples into wedges.
2. Combine root beer, nutmeg, cinnamon and cloves into a saucepan. Bring to a boil and stir frequently.
3. In a separate bowl, mix cornstarch and a little water to make a thin paste.
4. When the mix starts boiling, add the cornstarch mix and stir well.
5. Add the apples and bring to a boil. Reduce heat and let it simmer for 10 minutes. Stir frequently.

-------------------------------------------------------------------------------------------


Blue Bayou Gumbo
Chef Ricky Hidalgo

2 oz. Butter
1 1/2 Gallon of Chicken Stock
1 Cup Onions, Diced
12 oz. Chicken, Steak or Seafood, Diced
2 Cup Okra, cut
1 1/2 tsp. White Pepper
2 Tbsp. Gumbo File
2 oz. Flour
1 Cup Celery, Diced
8 Cups Rice, Cooked
2 Cups Tomatoes, Diced
To Taste Salt
2 tsp. Cayenne Pepper
4 oz. Roux (2 oz. Flour & 2 oz. Butter)


1. Melt butter in a saucepan; add flour to make a roux (mix butter and flour).
2. Cook for about 15 minutes, stir constantly, add the onion and celery. Cook for 5 minutes.
3. Add the stock and make sure the roux is dissolved completely. Simmer for 10 minutes.
4. Add the remaining ingredients and return to a simmer. Adjust salt to taste at the end.
5. If you are adding seafood, add it at the very end and make sure it is completely cooked.
6. Mix well and serve.

 

[brkgnews]

Root beer spiced apples? :slurp: Definitely gotta try these. Thanks!

 

[Tatania]

Just wanted to let everyone at WDWMagic Forums know about a similar thread on the DisBoard. Probably most know already - especially those of us who like to collect and tried Disney recipes.

Anyway just wanted to say that I'm posting there and I'm adding recipes from the new "Delicious Disney" cookbook that another Disboard member is scanning and sending to me. To save time and double posts - here's the link to the new recipes:

http://www.disboards.com/showthread.php?p=21709667#post21709667

 

[tycho40]

Liquid Strudel

Does anyone know how to make the liquid strudel drink at Biergarten? Thanks!

 

[tigsmom]

Does anyone know how to make the liquid strudel drink at Biergarten? Thanks!

Unfortunately, there are few recipes from there listed.

 

[tigsmom]

Found this in the Orlando Sentinel today...

Disney's Yacht & Beach Club's New England Blueberry Blast



Yield: 8 servings.

Vanilla panna cotta:


1 gelatin sheet (see note)

1 cup heavy cream

1/4 cup sugar

1/2 vanilla bean,

split and scraped


Blueberry compote:


3 tablespoons sugar

1 tablespoon water

1 pint fresh blueberries

2 tablespoons cr�me de cassis

Tart dough:

1/4 cup sugar

1/2 cup unsalted butter

1 egg

1 tablespoon vanilla

1 1/2 cups flour


Tart filling:


1/2 cup sugar

1 pound sour cream

3 eggs

1/2 cup each: flour (sifted) and heavy cream

2 cups fresh blueberries


1. For panna cotta, bloom gelatin in ice water 5 minutes. Heat cream, sugar and vanilla bean with scrapings on medium heat. When mixture bubbles, but not boils, remove from heat. Squeeze excess water from gelatin sheet and add to cream mixture. Stir 1 minute. Strain mixture; chill in ice bath until it begins to set. Refrigerate overnight.

2. For compote, cook sugar and water on medium heat until sugar turns a caramel color and bubbles begin to show. Turn off heat. Add berries and cr�me de cassis. Stir until caramel is dissolved and berries just softened. Cool completely.

3. For tart, heat oven to 350 F. Spray 13 3/4 -by-4 1/2 -inch tart pan. With mixer with paddle attachment, blend sugar and butter until smooth, 4 minutes. Add egg and vanilla, mixing until just combined. Add flour, mixing until smooth. Remove from bowl. Knead 10 turns. Wrap in plastic; refrigerate 1 hour. On floured surface, roll dough to 16-by-6-inch rectangle. Put dough into tart pan and work into corners and sides.

4. For filling, mix sugar and sour cream. Whisk in eggs. Stir in flour. Whisk cream to soft peaks. Fold into sour-cream mixture. Spread berries in tart pan. Pour batter in until level with top. Bake 25 minutes. Dough and filling will bake above pan but will settle while cooling.

5. Whip panna cotta until it holds its shape. Spoon 3 tablespoons onto plate and create a well. Add 2 tablespoons compote to well. Put 1 slice tart onto plate.

 

[nunya5]

pan asian noodles?

Hey everyone! I'm a newbie to the board. This is the best recipe thread I have ever seen, but I still haven't found what I'm looking for. So, does anyone have the recipe for Pan Asian Noodles at Kona Cafe?

 

[Tatania]

Found this in the Orlando Sentinel today...

Disney's Yacht & Beach Club's New England Blueberry Blast



Yield: 8 servings.

Vanilla panna cotta:


1 gelatin sheet (see note)

1 cup heavy cream

1/4 cup sugar

1/2 vanilla bean,

split and scraped


Blueberry compote:


3 tablespoons sugar

1 tablespoon water

1 pint fresh blueberries

2 tablespoons cr�me de cassis

Tart dough:

1/4 cup sugar

1/2 cup unsalted butter

1 egg

1 tablespoon vanilla

1 1/2 cups flour


Tart filling:


1/2 cup sugar

1 pound sour cream

3 eggs

1/2 cup each: flour (sifted) and heavy cream

2 cups fresh blueberries


1. For panna cotta, bloom gelatin in ice water 5 minutes. Heat cream, sugar and vanilla bean with scrapings on medium heat. When mixture bubbles, but not boils, remove from heat. Squeeze excess water from gelatin sheet and add to cream mixture. Stir 1 minute. Strain mixture; chill in ice bath until it begins to set. Refrigerate overnight.

2. For compote, cook sugar and water on medium heat until sugar turns a caramel color and bubbles begin to show. Turn off heat. Add berries and cr�me de cassis. Stir until caramel is dissolved and berries just softened. Cool completely.

3. For tart, heat oven to 350 F. Spray 13 3/4 -by-4 1/2 -inch tart pan. With mixer with paddle attachment, blend sugar and butter until smooth, 4 minutes. Add egg and vanilla, mixing until just combined. Add flour, mixing until smooth. Remove from bowl. Knead 10 turns. Wrap in plastic; refrigerate 1 hour. On floured surface, roll dough to 16-by-6-inch rectangle. Put dough into tart pan and work into corners and sides.

4. For filling, mix sugar and sour cream. Whisk in eggs. Stir in flour. Whisk cream to soft peaks. Fold into sour-cream mixture. Spread berries in tart pan. Pour batter in until level with top. Bake 25 minutes. Dough and filling will bake above pan but will settle while cooling.

5. Whip panna cotta until it holds its shape. Spoon 3 tablespoons onto plate and create a well. Add 2 tablespoons compote to well. Put 1 slice tart onto plate.

I remember requesting the Blueberry Blast recipe from the Orlando Sentinel (except the one that was on the California Grill menu) way back last July and never heard a word from Heather McPherson (food editor). Good catch there Tig's Mom, as I was checking the "Restaurant recipe request" archives but it's not listed there. Thanks so much for posting. Will be at WDW for 10 days next week and will try and bring back some recipes.