tigsmom
Well-Known Member
Sangria - Spoodles, Boardwalk
Hoop Dee Doo Cornbread - Trails End , Fort Wilderness
Ingredients:
3/4 cup cornmeal
1 1/4 cup sugar
1 1/2 tsp salt
1 T. baking powder
1 3/4 cup flour
1/2 cup vegetable oil
1 cup milk
2 eggs
Method of Preparation:
1. Blend flour, cornmeal, salt, baking powder and sugar in a mixing bowl.
2. In a separate bowl, blend milk, eggs, and oil with a mixer.
3. Using that same mixer, slowly add the blended liquid to the dry ingredients prepared in step 1, mixing just enough to incorporate the wet and dry ingredients.
4. Spray a 9 x 13 baking pan with non stick food spray and pour the batter into the pan, spreading evenly.
5. Bake in a preheated oven at 375 degrees for 20 - 25 minutes. or until golden brown.
6. Allow to cool. Enjoy!
Caesar Dressing - Narcoossee's, Grand Floridian Resort
Batch recipe from kitchen. In brackets is a scaled down version.
Ingredients:
1 pound Anchovy fillets (1 ounce)
24 ounces lemon juice (1.5 ounces)
3 ounces garlic (2 teaspoons)
2 quarts egg yolks (1/2 cup)
8 ounces red wine vinegar (1 Tablespoon)
148 ounces olive oil (9 ¼ ounces)
8 ounces Parmesan cheese (3 Tablespoons)
1 ounce Dry mustard powder (3/4 teaspoon)
2 Tablespoons salt (1/2 teaspoon)
1 Tablespoon pepper (1/4 teaspoon)
Method of Preparation:
1. Puree garlic and anchovy until smooth.
2. Beat yolks in the Hobart mixer until thick.
3. Add garlic/ anchovy mixture to eggs and mix well.
4. add mustard powder.
5. Slowly add oil.
6. After oil add vinegar and lemon juice.
7. Add cheese and season.
Gateau of Crab - Citricos, Grand Floridian Resort & Spa
Serves 4-6
Ingredients:
1 1/4 cups softened cream cheese
1/2 cup grated smoked cheddar
3/4 cup heavy cream
1 whole egg
5 large egg yolks
1/2 cup grated Parmesan
1/3 cup diced, sautéed and cooled red onion
2 tablespoons Tabasco sauce
Juice of 1 lemon
1 3/4 cups crabmeat
2 tablespoons freshly minced chives
Butter for greasing molds
Orange fennel cream sauce :
2 cups diced Spanish onions
1 teaspoon kosher salt
3 1/2 cups diced fennel bulb (no stalk)
1/3 cup Pernod
1 cup orange juice
2 oranges zested, sectioned and juiced
1 each bay leaf
4 cups heavy cream
1/2 teaspoon orange extract
Fennel and tomato slaw:
1 fennel bulb, sliced paper thin (no stalk)
1/2 cup late harvest Riesling vinegar
1 1/2 teaspoons kosher salt
1/4 teaspoon ground black pepper
1/4 cup extra-virgin olive oil
1 cup halved grape tomatoes
Method of Preparation:
1. Heat oven to 225 F. Put cream cheese, cheddar and heavy cream into bowl; mix until smooth. Mix in egg and egg yolks. Scrape down sides of bowl. Add Parmesan and sautéed onions. Add Tabasco and lemon juice. Fold in crab and chives. Chill mixture. Put crab mixture in soufflé dishes or cupcake molds. Make sure the molds are greased with butter (see note). Fill almost to the top of molds. Bake until golden brown and slightly risen, 25-30 minutes. Let crab cakes cool before unmolding.
2. For orange-fennel cream, heat stainless-steel pot on medium. Add onions, fennel and salt; cook 5 minutes. Add Pernod and flame off the alcohol. Add orange juice, zest, segments and bay leaf; simmer 10 minutes. Add cream and extract. Cook until reduced in volume by half. Puree in blender until smooth. Pass through strainer; keep warm.
3. For fennel and tomato slaw, put fennel in stainless-steel bowl or glass bowl. Add vinegar, salt, and pepper; let sit for 2 hours at room temperature. Mix in oil and sliced tomatoes.
4. Warm cake in 300 F oven until heated through. Top with orange-fennel cream, then slaw.
(by the gallon)
8 juice boxes of grape juice (54 ounces)
40 ounces of cranberry juice
17 ounces sour mix
serve in a water glass with a splash of sprite.
Sangria Pitcher Mix (by the gallon)
32 ounces Brandy (1 bottle)
64 ounces Triple Sec (2 bottles)
32 ounces Lime (1 bottle)
Sangria (by the gallon)
Squeeze ½ lime, ½ lemon, ½ orange and a couple of cherries. Add 24 ounces of orange juice.
Add 16 ounces of “Sangria Pitcher Mix”.
Fill with Carlo Rossi Sangria.
Sangria (by the pitcher)
Fill pitcher with ice. Add 8 ounces of orange juice. Add 5 ounces “Sangria Pitcher Mix”. Fill with Carlo Rossi Sangria.
Garnish with lemon, lime, orange, and cherry
Hoop Dee Doo Cornbread - Trails End , Fort Wilderness
Ingredients:
3/4 cup cornmeal
1 1/4 cup sugar
1 1/2 tsp salt
1 T. baking powder
1 3/4 cup flour
1/2 cup vegetable oil
1 cup milk
2 eggs
Method of Preparation:
1. Blend flour, cornmeal, salt, baking powder and sugar in a mixing bowl.
2. In a separate bowl, blend milk, eggs, and oil with a mixer.
3. Using that same mixer, slowly add the blended liquid to the dry ingredients prepared in step 1, mixing just enough to incorporate the wet and dry ingredients.
4. Spray a 9 x 13 baking pan with non stick food spray and pour the batter into the pan, spreading evenly.
5. Bake in a preheated oven at 375 degrees for 20 - 25 minutes. or until golden brown.
6. Allow to cool. Enjoy!
Caesar Dressing - Narcoossee's, Grand Floridian Resort
Batch recipe from kitchen. In brackets is a scaled down version.
Ingredients:
1 pound Anchovy fillets (1 ounce)
24 ounces lemon juice (1.5 ounces)
3 ounces garlic (2 teaspoons)
2 quarts egg yolks (1/2 cup)
8 ounces red wine vinegar (1 Tablespoon)
148 ounces olive oil (9 ¼ ounces)
8 ounces Parmesan cheese (3 Tablespoons)
1 ounce Dry mustard powder (3/4 teaspoon)
2 Tablespoons salt (1/2 teaspoon)
1 Tablespoon pepper (1/4 teaspoon)
Method of Preparation:
1. Puree garlic and anchovy until smooth.
2. Beat yolks in the Hobart mixer until thick.
3. Add garlic/ anchovy mixture to eggs and mix well.
4. add mustard powder.
5. Slowly add oil.
6. After oil add vinegar and lemon juice.
7. Add cheese and season.
Gateau of Crab - Citricos, Grand Floridian Resort & Spa
Serves 4-6
Ingredients:
1 1/4 cups softened cream cheese
1/2 cup grated smoked cheddar
3/4 cup heavy cream
1 whole egg
5 large egg yolks
1/2 cup grated Parmesan
1/3 cup diced, sautéed and cooled red onion
2 tablespoons Tabasco sauce
Juice of 1 lemon
1 3/4 cups crabmeat
2 tablespoons freshly minced chives
Butter for greasing molds
Orange fennel cream sauce :
2 cups diced Spanish onions
1 teaspoon kosher salt
3 1/2 cups diced fennel bulb (no stalk)
1/3 cup Pernod
1 cup orange juice
2 oranges zested, sectioned and juiced
1 each bay leaf
4 cups heavy cream
1/2 teaspoon orange extract
Fennel and tomato slaw:
1 fennel bulb, sliced paper thin (no stalk)
1/2 cup late harvest Riesling vinegar
1 1/2 teaspoons kosher salt
1/4 teaspoon ground black pepper
1/4 cup extra-virgin olive oil
1 cup halved grape tomatoes
Method of Preparation:
1. Heat oven to 225 F. Put cream cheese, cheddar and heavy cream into bowl; mix until smooth. Mix in egg and egg yolks. Scrape down sides of bowl. Add Parmesan and sautéed onions. Add Tabasco and lemon juice. Fold in crab and chives. Chill mixture. Put crab mixture in soufflé dishes or cupcake molds. Make sure the molds are greased with butter (see note). Fill almost to the top of molds. Bake until golden brown and slightly risen, 25-30 minutes. Let crab cakes cool before unmolding.
2. For orange-fennel cream, heat stainless-steel pot on medium. Add onions, fennel and salt; cook 5 minutes. Add Pernod and flame off the alcohol. Add orange juice, zest, segments and bay leaf; simmer 10 minutes. Add cream and extract. Cook until reduced in volume by half. Puree in blender until smooth. Pass through strainer; keep warm.
3. For fennel and tomato slaw, put fennel in stainless-steel bowl or glass bowl. Add vinegar, salt, and pepper; let sit for 2 hours at room temperature. Mix in oil and sliced tomatoes.
4. Warm cake in 300 F oven until heated through. Top with orange-fennel cream, then slaw.
I can't get time off work during the fall (unless it's an unpaid leave) but I try and get the yearly Food and Wine cookbook as well as recipes that are posted by people who have been to the demonstrations or picked up the recipe cards.
