Recipe???

[Tatania]

Mussels in Green Thai Broth

Mussels in Green Thai Broth
Kona Café, Disney's Polynesian Resort (Delicious Disney)
Serves 4

1/4 cup canola oil
2 cups yellow onions, cut into very thin strips
2 cups green tomatoes, diced 1/4 inch pieces
2 tablespoons minced fresh ginger
2 tablespoons minced fresh garlic
4 teaspoons Thai green curry paste
1/2 cup (1 stick) salted butter, softened
2 cups coconut milk
4 pounds live mussels
Coarse salt and freshly ground pepper, to taste
4 limes, thinly sliced (about 24 slices )
1 cup chopped cilantro
4 slices day-old Italian bread

Place wok or large saucepan, uncovered, over high heat until hot. Add oil, then onions and tomatoes, and sauté for 1 minute. Add ginger and garlic and stir for 1 to 2 minutes, until the onions are slightly softened.
Stir in curry paste, butter, and coconut milk. Add mussels and season with salt and pepper. Add lime slices; cover the pan and steam over medium -- high heat for 5 minutes, or until the mussels open.
Add cilantro and pour into a large serving bowl. Garnish with bread slices (great for soaking up the broth).
Cooks Note: Mussels are best when cooked as soon as possible. Wash with a stiff kitchen brush under cool running water and remove the beard. Discard any with broken shells. And never eat a mussel who shell is not open after cooking.

 

[Tatania]

Liberty Tree Tavern

Garlic Green Beans
Liberty Tree Tavern, Magic Kingdom, WDW

1 pound green beans, blanched
1/2 cup shredded carrots
1 tablespoon garlic, freshly chopped
2 tablespoons light olive oil
2 oz unsalted butter
1 teaspoon Kosher salt
1/8 teaspoon freshly ground black pepper

To blanch the beans, immerse them in boiling salted water for 3 minutes, then drain thoroughly and immerse in ice water until chilled. Drain beans. Get a sauté pan hot. Add the olive oil to the pan. When the oil is hot add the garlic and cook for 20 seconds. Add the butter. Next add the green beans and carrots. Cook for 5 minutes or until desired doneness has been reached. You may add a tablespoon of water to the pan every minute or so to keep the beans from browning. Finish by adding the salt and pepper.


Cornbread Stuffing
Liberty Tree Tavern, MK, WDW

12 cups cornbread cubes
1 tablespoon fresh chopped garlic
1 cup onion, chopped
1 cup celery, chopped
1 teaspoon rubbed sage
1 teaspoon dried thyme
1 teaspoon poultry seasoning
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 cups turkey stock (chicken may be substituted)

In a preheated 400° oven toasts bread cubes 5 to 7 minutes or until barely golden. In a large skillet over medium/low heat cook the garlic, onions and celery for 3 minutes or until softened. Transfer to a bowl and add the bread cubes, herbs, salt, pepper, and chicken broth. Toss well and adjust seasoning as desired. Additional broth may be necessary to achieve the desired consistency.

 

[Tatania]

Breakfast Lasagna

Breakfast Lasagna
Crystal Palace
Yield: 8 servings

Pastry cream (recipe below)
8 pancakes (below)
6 waffles (below)
6 cups crumbled pound cake (below)
(Store-bought/frozen of the above 3 items are also OK.)
1 1/2 quarts custard (recipe below)
1 cup frozen raspberries
1 cup frozen blueberries
3 bananas
1 TB. butter


Pastry Cream
1-1/2 teaspoons vanilla extract
6 egg yolks
1-1/2 cups milk
1/4 teaspoon salt
1/4 cup all-purpose flour
3/4 cup sugar

1. Make the pastry cream first: In a 2 quart saucepan, combine sugar, flour, salt and milk and whisk; over medium heat, cook while stirring until mixture thickens.
2. In a small bowl with a fork, beat egg yolks slightly, beat small amount of milk mixture into yolks.
3. Slowly pour egg mixture back into milk mixture.
4. Stirring constantly, cook over medium low heat until mixture thickens.
5. Remove from heat and stir in vanilla extract. Chill cream until ready to use.
While cream is chilling, make pancakes, waffles and pound cake below:

Pancakes
1 1/2 cups sifted flour
2 1/2 tsp. baking powder
3/4 tsp. salt
1 egg, well beaten
1 1/4 cups milk
3 TB. shortening, melted and slightly cooled, or salad oil

Sift together flour, baking powder and salt. Mix egg, milk and shortening. Pour milk mixture into dry ingredients and stir only enough to moisten. Do not beat or the pancakes will be tough. Bake on a hot griddle, lightly greased if necessary. Turn pancakes only once.

Waffles
1 1/2 cups sifted flour
2 1/2 tsp. baking powder
3/4 tsp. salt
1 egg, well beaten
1 1/4 cups milk
1/2 tsp. pure vanilla extract
3 TB. shortening, melted and slightly cooled, or salad oil

Sift together flour, baking powder and salt. Mix egg, milk, vanilla and shortening. Pour milk mixture into dry ingredients and stir only enough to moisten. Do not beat or the waffles will be tough. Bake in waffle iron following waffle iron instructions.

Pound Cake
3 cups cake flour
6 large eggs
1 pound butter
1 pound sugar
2 tsp. pure vanilla extract
1/2 tsp. salt
1/2 cup milk

Sift the flour into a large mixing bowl. Stir in sugar, using a large spoon. Add room temperature butter. Add eggs. Using a mixer on low speed, slowly add the milk, and then the vanilla extract. After thoroughly stirred, turn mixer to medium for a few minutes, then to high. Mix thoroughly. Preheat oven to 325 degrees. Grease a standard tube pan with butter, then lightly flour it, shaking the excess from the pan. Pour in the mix and bake the cake for about 1 hour and 20 minutes. Check the doneness of the cake with a toothpick. Allow cake to cool for 15-20 minutes in the pan, then crumble the cake into small crumbs with your hands.

Custard (Makes 1 1/2 quarts)

6 large eggs
1 1/2 pints heavy cream
1 pint half and half
1 ounce brandy
1/4 ounce nutmeg
1/2 ounce cinnamon
1 1/2 cups sugar

Combine all ingredients in a mixing bowl and whisky until fully incorporated. Chill until ready to use.

Assembly
Put a layer of waffles in a buttered casserole dish. Sprinkle a quarter of the pound cake over the waffles. Peel and slice the bananas. Layer with half of each of the following: the cut bananas, frozen raspberries, and frozen blueberries. Sprinkle half of the remaining pound cake over the fruit, then top with the rest of the fruit. Top the fruit with a layer of pancakes, the sprinkle the rest of the pound cake on top. Press down on the layers to pack firmly. Slowly add the custard mix until the entire dish is saturated.

Baking and Garnishing
2 1/2 cups Pastry Cream (recipe above)
1 banana
1/2 pint your favorite fresh berries
1/4 cup brown sugar

Bake in a 350 degree oven for 60 minutes. (Oven thermometer placed in center of dish should register 165 degrees.) Top the lasagna with a layer of pastry cream. Slice the banana and layer on top of cream. Sprinkle sugar on top and place casserole under the broiler until browned. Garnish with fresh fruit and serve.

 

[tigsmom]

Garlic Green Beans
Liberty Tree Tavern, Magic Kingdom, WDW

1 pound green beans, blanched
1/2 cup shredded carrots
1 tablespoon garlic, freshly chopped
2 tablespoons light olive oil
2 oz unsalted butter
1 teaspoon Kosher salt
1/8 teaspoon freshly ground black pepper

To blanch the beans, immerse them in boiling salted water for 3 minutes, then drain thoroughly and immerse in ice water until chilled. Drain beans. Get a sauté pan hot. Add the olive oil to the pan. When the oil is hot add the garlic and cook for 20 seconds. Add the butter. Next add the green beans and carrots. Cook for 5 minutes or until desired doneness has been reached. You may add a tablespoon of water to the pan every minute or so to keep the beans from browning. Finish by adding the salt and pepper.


Cornbread Stuffing
Liberty Tree Tavern, MK, WDW

12 cups cornbread cubes
1 tablespoon fresh chopped garlic
1 cup onion, chopped
1 cup celery, chopped
1 teaspoon rubbed sage
1 teaspoon dried thyme
1 teaspoon poultry seasoning
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 cups turkey stock (chicken may be substituted)

In a preheated 400° oven toasts bread cubes 5 to 7 minutes or until barely golden. In a large skillet over medium/low heat cook the garlic, onions and celery for 3 minutes or until softened. Transfer to a bowl and add the bread cubes, herbs, salt, pepper, and chicken broth. Toss well and adjust seasoning as desired. Additional broth may be necessary to achieve the desired consistency.

Just in time for Thanksgiving! :sohappy:

Thanks for some yummy new recipes

 

[epcotWSC]

I'm going to try the Oreo Bon Bons (Cape May) from Page 23 today. Can't wait.

 

[bayoutinkbelle]

Many thanks, tigsmom, for the chocolate mousse recipe. Now I don't have to run to the back of Epcot on the first visit of every trip. :ROFLOL:

:slurp::slurp::slurp:

 

[Hot4Hudgens]

Is there a recipe for the Macho Nachos from the Boardwalk's ESPN Club? I couldn't find it in the recipe index.

 

[tigsmom]

Is there a recipe for the Macho Nachos from the Boardwalk's ESPN Club? I couldn't find it in the recipe index.

If it is not in the index then we do not have it yet. I will do a search and see what I can come up with.

 

[grumpyguy]

Roaasted Corn Chowder

I am looking for the recipes for Roasted Corn Chowder from the Hollywood & Vine rest. in Disney Hollywood Park.

Help

 

[tigsmom]

Is there a recipe for the Macho Nachos from the Boardwalk's ESPN Club? I couldn't find it in the recipe index.

This is not directly from the ESPN Club, I found it on another site that analyzes recipes for calorie content and such...

Ingredients

6ounce tortilla chips
14ounce chili
1medium tomato
1cup cheddar cheese
2tbsp sour cream
1cup sliced jalapeno

Directions

1. Heat chili.
   
   
2. Put chips on plate.
   
   
3. Pour chili over chips, cover quickly with cheese.
   
   
4. Top with tomatoes, jalapeno, and sour cream.

I am looking for the recipes for Roasted Corn Chowder from the Hollywood & Vine rest. in Disney Hollywood Park.

Help

I have not found it yet (but I will keep looking), but you can request it directly from WDW. Please remember that some recipes are "secret" and cannot/will not be shared.
If you do receive the recipe please post it here and let us know. Thanks :wave:

https://secure.disney.go.com/wdw/contact/contactUs

 

[tigsmom]

Found a bunch of new recipes on allears...

Ginger Pumpkin Soup ​

Contemporary Resort​

​

​

Yield: 8 servings ​

​

​

​

​

1 teaspoon minced shallots

1/2 teaspoon olive oil​

2- to 3-pound pumpkin, peeled, seeded and diced into 3/4 -inch pieces ​

1/2 cup brandy ​

1 1/4 cups unsweetened pumpkin puree 4 cups chicken broth​

Salt and pepper to taste ​

1 tablespoon each: minced fresh ginger and white wine​

1 1/4 teaspoons cinnamon ​

Pinch of freshly grated nutmeg​

2 tablespoons mascarpone cheese​

​

Method of Preparation:​

​

1. Sweat shallots in oil until translucent. Add pumpkin and sweat until fork tender. Add brandy and let cook until reduced in volume by half. Add broth and pumpkin puree; simmer 30 minutes. ​

​

2. Puree minced ginger and combine with wine; set aside. Puree soup with hand-held blender. Adjust to desired consistency with more broth or water. ​

​

3. Thirty minutes before serving, add couple of teaspoons of ginger and wine combination, cinnamon and nutmeg to reach desired flavor. Season with salt and pepper to taste and serve with a drizzle of mascarpone cheese on top. ​

​

Recipe note: Adding the ginger too early or using the powder form can result in a spicier soup. With dry ginger, the soup gets a more peppery flavor the longer it cooks. ​

​

Strawberry Shortcake​

Hoop-de-doo Musical Review​

Fort Wilderness Resort & Campground​

Yield: Approx. ½ Sheet Pan (17" x 12")

Yellow Pound Cake
Step 1
1 ¼ pound Cake Flour
1 ¼ pound Granulated Sugar
¼ ounce Baking Powder
Pinch Nutmeg
½ ounce Salt
½ pound Shortening
¼ pound Butter
8 ounces Milk

Step 2
6 Eggs
4 ounces Milk
½ ounce Vanilla
(Almond Extract can be substituted for vanilla)

1) Sift and blend all dry ingredients from Step 1 together. Add shortening, butter, milk, and mix 5-7 minutes at low speed.
2) Combine all ingredients from Step 2 together and blend lightly.
3) Add liquid mix from Step 2 to Step 1 in three parts, scraping down bowl between. Bake at 350 degrees until tester inserted into cake comes out clean.

Topping: Add whipped cream and Smucker's Frozen Strawberries (thawed) to taste.

Christmas Bread (Julebrod)​

Akershus - Norway, Epcot ​

Ingredients:

1 quart milk
3 ½ ounces fresh yeast
8 ounces margarine
8 ounces sugar
1 ½ teaspoon cardamom
3 pounds flour
4 ounces raisins
3 ounces chopped citron
Method of Preparation:

1. Heat milk to lukewarm and stir in the yeast.
2. Melt margarine and sugar together and add with the remaining ingredients to form a medium stiff dough.
3. Let rise.
4. Divide the dough into four parts.
5. Knead and form into loaves.
6. Let rise again.
7. Preheat oven to 425º F.
8. Bake approximately one hour.

 

[tigsmom]

[FONT=Verdana, Arial, Helvetica, sans-serif] Kringle (Norwegian Pretzel)
Kringla Bakeri og Cafe
Norway, Epcot

[/FONT]

[FONT=Verdana, Arial, Helvetica, sans-serif]Ingredients:[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]1 pound 8 ounces bread flour
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]1 ounce malt
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]4 ounces granulated sugar
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]½ ounce dry yeast
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]3 ounces raisins
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]3 cups water
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]¼ teaspoon cardamom [/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Method of Preparation: [/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]1. Place all dry ingredients into mixing bowl using dough hook.
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]2. Mix for one minute on low speed.[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]3. Add water and mix on medium speed until dough forms.
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]4. At the very end, just before dough is done, add raisins.
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]5. Remove dough from bowl and scale into four ounce pieces.
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]6. Roll long strands and form into pretzels.
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]7. Let rise until doubled in size, then bake at 400º F. until golden brown. [/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Icing:[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Ingredients: [/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]½ cup sifted powdered sugar
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]2 teaspoons evaporated milk
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]¼ teaspoon vanilla extract
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]Sliced almonds [/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Method of Preparation:[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]1. Mix powdered sugar, milk and vanilla extract together. You can add a little more milk if to thick.
2. [/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]Pour icing in a plate.
3. [/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]Pour almonds in a plate.
4. [/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]Dip pretzel into icing and then into the almonds. [/FONT]​

Ring Cake
Kringla Bakeri og Cafe
Norway, Epcot
​

Ingredients:

3 cups butter, softened
1 ½ cups almond paste
3 cups powdered sugar
3 teaspoons almond extract
6 each egg yolks
7 ½ cups sifted flour
Frosting:

1 ½ cups sifted powdered sugar
1 each egg white
1 teaspoon lemon juice

Method of Preparation:

1. In a large mixing bowl, cream butter, almond paste, powdered sugar, and almond extract.
2. Beat in egg yolks.
3. Gradually add flour and mix until smooth.
4. Refrigerate until well chilled.
5. Place dough in a cookie press and press into ring molds, which can be purchased at specialty stores. 6. If you don't want to invest in molds, shape the dough on foil-covered cardboard into 26 rings graduating in size.
7. Start with a one inch ring and make each ring 1/2 inch larger than the one before.
8. Bake at 350º F. for 15 minutes.

Frosting:

1. Stir all ingredients together.
2. Add additional powdered sugar if the frosting is not stiff enough.
3. Place in a pastry tube with a small round tip.

To Assemble:

1. Drizzle some frosting on a platter (this will anchor cake).
2. Place the largest ring on the frosting.
3. Apply frosting in scallops on the first ring and place the next largest ring on top of the first.
4. Continue until you have used all 26 rings.
5. The frosting will hold the rings in place.
6. Decorate with small Norwegian flags.

Sautéed Prince Edward Island Mussels
Le Cellier
Canada, Epcot​

Yield: 1 serving

Ingredients:

1 tablespoon diced celery
1 tablespoon chopped shallots
1 tablespoon fresh lime juice
1 tablespoon Aji-Mirin sweet rice seasoning (Kikkoman brand)
1 teaspoon chopped peeled garlic
1 teaspoon chopped peeled ginger
2 tablespoons coconut milk
15 each live fresh mussels
1 tablespoon olive oil

Method of Preparation:

1. In a sauté pan, heat olive oil. Add celery and shallots and cook until tender.
2. Add the Aji-mirin, lime juice and reduce slightly.
3. Add garlic, ginger and coconut milk.
4. Add mussels and cover pan with lid.
5. When mussels are open, it is done.
6. Serve immediately.

White Truffle Herb Butter Sauce
Le Cellier
Canada, Epcot​

Ingredients:

1 each shallot, sliced
to coat olive oil
1 cup white wine
1 cup heavy cream
1 ounce truffle oil
¼ cup butter, cubed
1 each lemon, juice of
to taste kosher salt
to taste pepper
1 tablespoon chives, minced fine

Method of Preparation:

1. Sauté shallots in the olive oil until translucent.
2. Add wine and vinegar and reduce by 90 percent. Add the cream and reduce by 75 percent.
3. Remove from heat and whip in the butter and truffle oil.
4. Season with salt and pepper.
5. Add lemon juice to taste.
6. Strain.
7. Stir in chives and keep warm.
8. This is served with the Mushroom Filet.

Lamb Slider-Roasted Lamb with
Mustard Sauce on Brioche
Food & Wine Festival, New Zealand​

Yield: 4 servings

Ingredients:

1/2 pound lamb sirloin
1 garlic clove, peeled and sliced into very thin slivers
2 tablespoons olive oil
¼ cup butter, softened
1 tablespoon Dijon mustard
Salt and freshly ground black pepper to taste
4 brioche rolls, sliced and toasted

Method of Preparation:

1. Place the lamb on a large platter and make ½" deep slits all over with a small knife, and insert a sliver of garlic in each cut. Rub the lamb all over with the olive oil and season with salt and pepper. Cover the meat and leave to marinade for 2 to 3 hours.
2. Preheat the oven to 350°F
3. In a large sauté pan, over medium heat, sear the lamb on all sides.
4. Transfer the meat to a roasting pan and cook it until it is firm to the touch and pink in the center, about 35 minutes.
5. Allow the sirloin to rest for 10 minutes before carving.
6. In the meanwhile, in a small bowl, combine the butter and mustard and season to taste with pepper. Butter both sides of the rolls and set them aside.
7. To serve, thinly slice the lamb and divide the meat among the four prepared rolls.

 

[Tatania]

Banana White Chocolate Toffee Tower

Banana White Chocolate Toffee Tower on cocoa almond cookie and bananas "foster"
Brown Derby, Disney Hollywood Studio (Thanks to Pastry Chef Andreas Born)

Favorite yellow cake mix
1 cup Pasteurized eggs
1/4 cup Sugar
5 sheets Gelatin
2 cups white chocolate
1 1/2 cups fresh, ripe bananas, mashed
Fresh additional bananas
4 cups heavy cream
Cocoa almond cookie (Recipe below)
*Bananas Foster (optional)

1. Bake thin yellow cake sheets from your favorite cake mix.
2. Whip sugar and eggs to soft peak. Soak Gelatin sheets in cold water. Drain when soft and melt in microwave. Melt white chocolate at low in microwave. Whip cream to soft peak.
3. Mix bananas into whipped eggs. Add melted gelatin. Fold in melted chocolate. Fold in whip cream.
4. Cut out cake and put into molds. Fill with the banana mouse. Slice fresh bananas and add into mouse.
5. Take some Hershey’s chocolate syrup and caramel sauce and drizzle on top. Add another cake on top and freeze.
6. Unmold frozen and place on a Cocoa Almond cookie. Decorate with whip cream and chocolate shavings. Bananas Foster can be placed on top and around the serving plate.

Cocoa Almond Cookie
Recipe By: Andreas Born, Brown Derby
Serving Size : 1 Preparation Time :0:30

1 pound Butter
5/8 pound Powdered Sugar
1/16 ounce Salt
1/16 fluid ounce Vanilla Extract
4 eggs
2 1/2 ounces almond meal
1 3/8 pounds all-purpose flour
2 ounces cocoa powder

1. Put oven rack in middle position and preheat oven to 375°F. Sift together the four and cocoa powder into a medium bowl and set aside.
2. Place the butter in the bowl of a standing mixer fitted with a paddle attachment. Beat on low speed for 2 to 3 minutes, or until lightly creamed. Stop the mixer and scrape down the sides of the bowl. Add the powdered sugar and salt; mix for 30 seconds. Scrape down the sides of the bowl.
3. Mix in eggs (1 at a time) and vanilla.
3. Add the flour mixture and almond meal and mix on low speed just until the dough comes together, about 30 seconds.
4. Remove the dough from the bowl and wrap it in plastic film. Chill for 2 - 4 hours. At this point, the dough will keep in the refrigerator for up to 3 days or may be rolled out and frozen for up to 1 month.
5. Roll or press out a round cookie. Bake until cookies are dry to the touch. Cool on a rack before using.

* Can use the Bananas Foster recipe from the Blue Bayou Bananas Foster Shortcake ( Cooking With Mickey and Disney Chefs cookbook)


Magical Star Cocktail
Lost Bar, Disneyland Hotel

Glass: Margarita
Preparation: Build in mixing glass over ice, shake & strain over fresh ice.
Garnish: Place Rainblow Glow cube (on fast color-changing mode) in bottom of glass before adding ice, Pineapple Leaf

Parrot Bay Coconut Rum...........1
X-Fusion Liqueur........................1
Pineapple Juice...........................1
Sweet & Sour..............................1
Rainblow Glow cube...................1 each

 

[tigsmom]

Those sound good, thanks! :king:

*Index updated*

 

[kimmykimmy]

My family and I are dying for the recipe for the mashed potatoes at the Liberty Tree Tavern. Does anyone have it?? =)

 

[Tatania]

Chinoise Style" Lamb Rack

"Chinoise Style" Lamb Rack – with Hunan eggplant, garlic mashed potatoes and cilantro-mint vinaigrette
Wolfgang Puck Café, Downtown Disney, WDW
Serves 4-6

2 racks of lamb (about 2 pounds each) trimmed and cut into individual chops
Salt and freshly ground pepper

Marinade:
1 cup of soy sauce
1 cup of mirin (sweet sake)
1 tablespoon Asian sesame oil
2 cups of chopped scallions
1 tablespoon of dried red chile flakes
2 to 3 garlic cloves, finely chopped

Cilantro Mint Vinaigrette:
1 cup of peanut oil
1/2 cup of rice wine vinegar
1/4 cup each of coarsely chopped mint, cilantro and parsley
1 tablespoon of honey
1/2 tablespoon of chopped ginger
a dash of chili oil

1. Prepare the marinade: In a bowl, mix together all the marinade ingredients. In a large shallow dish, pour marinade over the lamb chops and refrigerate, covered, for 1 hour
2. While the lamb chops are marinating, prepare the vinaigrette. To make the vinaigrette, in a blender combine all the ingredients, except the oil, and blend until smooth. Slowly add peanut oil. Season with salt and pepper.
3. Preheat grill.
4. Remove lamb chops from marinade and place them on a hot grill. Grill medium rare, about 3 minutes each side; or sauté them in a skillet over high heat for about 2 minutes on each side. (Cook the chops in several batches if necessary, but don’t crowd the pan.)

Make an island of sauce on each plate. Place 3 or 4 lamb chops on center. Decorate with cilantro or mint sprigs on top and serve with Hunan eggplant & garlic mashed potatoes.


Cilantro and Mint Vinaigrette- Version II:
1 tablespoon mustard powder
1 tablespoon water
1/4 cup packed cilantro leaves
1/4 cup packed mint leaves
1 egg yolk*
2 tablespoons peanuts, toasted
2 tablespoons cashews, toasted
2 tablespoons lemon juice
1/8 cup pickled ginger
2 tablespoons pickled ginger vinegar
1 cup peanut oil
Salt, pepper, and sugar


In a small bowl combine the mustard powder and the water and stir to make a paste and set aside. In a blender, combine the cilantro, mint, egg yolk, peanuts, cashews, lemon juice, pickled ginger, vinegar, and reconstituted mustard. Process to a puree. While the motor is running, slowly add the peanut oil until emulsified. Season to taste with salt, pepper, and sugar. Refrigerate until needed. Use half of the vinaigrette for the lamb and reserve half for the salmon.
Yield: about 1 1/2 cups vinaigrette


Garlic Mashed Potatoes
from Wolfgang Puck Cafe, Downtown Disney
Serves 5 or 6

2 1/2 pounds baking potatoes, peeled and cut into same size chunks
Salt
8 tablespoons unsalted butter, cut into small pieces, at room temperature
1/2 cup heavy cream, brought to a boil
1/2 cup pureed Roasted Whole Garlic (see "Sauces & Dressings").
Freshly ground white pepper
Freshly grated nutmeg
1 tablespoon chopped fresh parsley, for garnish

In a saucepan, cook the potatoes and raw garlic in lightly salted water to cover, until tender. Drain well. Mash the potatoes through a food mill, or with a potato masher, into a stainless steel bowl.
In a small saucepan, heat butter and cream until butter has melted. Add salt, pepper and nutmeg.
Spoon mashed potatoes into warmed serving bowl and sprinkle with chopped parsley. Serve immediately.


Hunan Style Eggplant
Yield: 8 servings

1/2 cup peeled, thinly sliced garlic
Oil, for deep-frying
1/4 cup Japanese-style soy sauce
1/4 cup Chinese-style soy sauce
1/4 cup mushroom soy sauce
1/4 cup peanut oil
3/4 cup sugar
3 tablespoons chile paste
1 1/2 cups Shaoxing rice wine
1/4 cup rice vinegar
1 tablespoon cornstarch
2 tablespoons cold water
8 Chinese eggplant, ends trimmed, cut into 1-inch roll-cut pieces


In a small saucepan, bring water to a boil. Blanch the garlic slices for 30 seconds. Drain. Transfer to a baking tray and allow to cool.
Preheat the oil in a deep-fryer to 360 degrees F.
In a small bowl, combine the 3 types of soy sauces. Reserve. In a wok or large saute pan, over high heat, add the peanut oil. Stir-fry the blanched garlic until golden brown. Add the sugar and continue to stir-fry until garlic is well coated. Add the chili paste. Deglaze with rice wine and vinegar. Bring to a boil, then lower to a simmer. Reduce until slightly thickened. Stir in the soy sauce mixture and continue to simmer for another 2 minutes.
Combine the cornstarch and the water in a small bowl to make a slurry. Stir in the slurry and boil the sauce for 2 to 3 minutes, whisking all the while, to prevent scorching. Add some water if sauce is too thick. Lower to a simmer.
Deep-fry the eggplant until tender and golden in color. Drain off excess oil. Bring sauce back to a boil and stir in fried eggplant. Lower heat to a simmer and allow sauce to reduce and thicken. Serve immediately.

 

[tigsmom]

ooOoo....you always bring us the best recipes, Thanks!!

I'll update the index after Christmas :xmas:

 

[Tatania]

Gingerbread Latini
Wolfgang Puck Grand Cafe at Downtown Disney
Yield: 1 serving.

Caramel and shaved chocolate for rim of glass
Ice
2 ounces Starbucks Coffee Cream liqueur
1 ounce DeKuyper Buttershots schnapps
1 ounce cinnamon schnapps
Nutmeg for garnish

1. Moisten rim of martini glass and dip in caramel and shaved chocolate.
2. Shake Starbucks liqueur and both schnapps with ice.
3. Serve in prepared glass and garnish with nutmeg.
(Source: the Orlando Sentinel, Dec. 2008)

Root Vegetables Infused with Coconut Milk
Epcot Food & Wine Festival 2008, South Africa

½ cup olive oil/canola blend
1 tablespoon ground clove
1 large Spanish onion, diced
1 tablespoon minced garlic
To taste cayenne pepper
1 pound potatoes, diced 1/4”
1 pound rutabaga, diced 1/4”
1 pound turnips, diced 1/4”
1 pound carrots, diced 1/4”
1 tablespoon paprika
4 cups coconut milk
To taste salt
To taste black pepper
1 tablespoon cilantro, chopped

1. In a large pan, sauté ions in oil until translucent.
2. Add garlic and cook for one minute. Be careful not to burn.
3. Add potatoes, rutabaga, turnips and carrots.
4. Coat with oil.
5. Add coconut milk and seasonings.
6. Bring to a boil, reduce heat and simmer on low until vegetables are tender and most of the coconut milk is absorbed in the vegetables.
7. Season to taste with salt and pepper.
8. Garnish with cilantro.

Bread Pudding
Epcot Food & Wine Festival 2008, Louisiana

8 slices bread, cubed
¾ cup sugar
5 eggs
1 ¼ cup heavy cream
½ teaspoon cinnamon
1/8 teaspoon nutmeg
¼ cup pecan
Cinnamon sugar (4 tablespoons sugar and ½ teaspoon cinnamon

1. Cut bread into cubes and place in baking pan.
2. In a large bowl, mix sugar, eggs, heavy cream, nutmeg and cinnamon together.
3. Pour mixture over bread.
4. Sprinkle pecans and cinnamon sugar on top.
5. Bake in oven at 300 degrees until to touch.
6. Cut into squares.

 

[littleeep]

My Mother borrowed the "Cooking with Mickey and the Chefs of WDW Resort) and made the Cobblestone Cheese Bread from it for a party. I had some of it and boy oh boy, is it ever good! So fluffly and light. I actually could eat more of that than dessert.

Cobblestone Cheese Bread
Yacht Club Galley, Chef David Hoffman
Makes 2 loaves

2 cups coarsely grated cheddar cheese
1 1/2 cups water
1/2 cup milk
5 cups bread flour
1/4 cup granulated sugar
2 tablespoons butter or margarine, melted and cooled
Two 1/4-ounce packages active dry yeast
1 tablespoon salt

1. Place the grated cheese, tightly wrapped, in the freezer for 1 hour before beginning to make the bread.
2. In a 2 quart saucepan, heat the water and the milk over medium low heat to 105°F - 115°F.
3. In the large bowl of an electric mixer, place the milk mixture, flour, sugar, butter, yeast, and salt. With the dough hook, beat the mixture on medium-high speed 5 to 6 minutes, or until the dough pulls away from the side of the bowl.
4. With the mixer on low speed, and 1 1/2 cups of the cheese to the bread dough and beat until the cheese is well combined.
5. Lightly grease 2 - 81/2 inch by 4 1/2 inch loaf pans. Divide the dough in half, lightly knead each half until smooth, and shape into 2 loaves. Transfer the dough to the prepared pans and divide the remaining 1/2 cup of cheese over the top. Put the pans in a warm place, cover with a towel, and let rise about one hour, or until doubled in size.
6. Preheat the oven to 350°F. Bake for 25 to 30 minutes, or until golden brown. Cool bread on a rack before serving.

Note: when this bread is served warm with Vegetable Cream Cheese (recipe below), it quickly disappears from the tables of the Yacht Club Galley at Disney's Yacht and Beach Club Resort.

Vegetable Cream Cheese
Yacht Club Galley, Chef David Hoffman
Serves 4 to 6; makes a generous 1 cup

8 ounces cream cheese, softened
1/4 cup chopped fresh parsley
2 tablespoons Knorr Swiss Vegetable Soup Mix
a pinch freshly ground pepper, or to taste
a pinch Spike seasoning or other spicy salt-free seasoning

In a medium bowl, with a fork, whip the cream cheese until soft and fluffy. Add the remaining ingredients and stir to blend completely. Let the spread sit at room temperature for least 1 to 2 hours to allow this soup mix vegetables to soften and the flavors to develop. Serve at room temperature or slightly chilled.
Note: this quick and easy spread was designed as the perfect accompaniment to the Cobblestone Cheese Bread. It's equally tasty with crackers or croutons.

Thank you so much for porting this recipe. I think that this is the bread that we have been missing for many years. Have looked all over for it. Thanks!

 

[kimmykimmy]

Does anyone have the recipe for the chicken parmigiana from Tony's Town Square??