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Recipe???
- Thread starter wannabeBelle
- Start date
tigsmom
Well-Known Member
Been on vacation so I just saw these; did a quick search & didn't come up with anything, but I'll keep looking. :wave:
Nori Wrapped Ahi Tuna with Stir Fry Vegetable Strudel
California Grill, Contemporary Hotel (signature dish)
Makes 2 entrées or 4 appetizers
Ingredients for Stir Fry Sauce
2 teaspoons Vietnamese fish sauce
½ cup rice vinegar
½ cup sweet soy sauce
1 cup soy sauce
3 tablespoons sesame oil
¼ cup olive oil
1 tablespoon chopped garlic
1 inch piece (about 1 tablespoon) fresh ginger, peeled and finely diced
1 tablespoon sambal oelek (chili paste)
2 tablespoons sugar
2 teaspoons salt
Ingredients for Strudel Filling
2 tablespoons olive oil
1 cup carrot cut into julienne strips
1 cup red onion cut into julienne strips
salt and freshly ground black pepper, to taste
1 cup red pepper cut into julienne strips
1 cup yellow pepper cut into julienne strips
½ cup leek cut into julienne strips
1 tablespoon garlic, chopped
1 tablespoon cilantro, roughly chopped
1 cup stir fry sauce (see recipe)
4 sheets phyllo dough
½ cup (1 stick) unsalted butter, melted
Ingredients for Tempura Batter
1 large egg yolk
1 cup all-purpose flour
1 cup ice water
¼ cup cornstarch
1 teaspoon salt
freshly ground black pepper, to taste
Ingredients for Miso Sauce
2 tablespoons brown miso paste
1 tablespoon Dijon-style mustard
1 inch piece (about 1 tablespoon) fresh ginger, peeled and finely chopped
¼ cup soy sauce
¼ cup sweet soy sauce
¼ cup rice vinegar
1 teaspoon Siracha, Thai chili sauce (also spelled Sriracha)
1 cup olive oil
1 tablespoon sesame oil
Ingredients for Tuna
6 ounces Ahi tuna, sushi grade
salt and freshly ground black pepper, to taste
1 sheet nori (Japanese seaweed)
2 cups vegetable oil
½ cup tempura batter (see recipe)
Ingredients for Garnish
1 head baby bok choy
1 tablespoon salt
3 slices lotus root (lily root), thinly sliced
For stir fry sauce: Combine all ingredients in a medium mixing bowl using a whisk. Set aside while preparing the strudel filling.
For strudel filling: Prepare stir fry sauce. Heat olive oil in a large, heavy-bottomed skillet until the oil is hot and smoking. Place carrots and onions in the pan and sauté until vegetables become translucent, stirring often. Season with salt and pepper, to taste. Add red and yellow peppers, leeks and garlic to pan and stir to combine ingredients. Pour stir fry sauce into pan, and deglaze while vegetables continue to cook until they are softened. Add cilantro and season with salt and pepper, to taste. Drain remaining sauce from pan. Place in the refrigerator to cool for at least 30 minutes. Thaw phyllo dough according to directions provided on package. Place a clean, dry kitchen towel on a large work surface. Spread one sheet of phyllo dough on the kitchen towel and lightly brush the entire surface with melted butter. (Keep remaining sheets covered with plastic wrap to prevent drying out.) Layer another sheet on top, butter, and continue the process until all 4 sheets are stacked. Squeeze the remaining juice from the vegetables and place them along the longest side of buttered phyllo dough about 1 1/2 inches from edges. Starting from the long side with filling, roll up jelly-roll style, using the towel to help shape the dough. While rolling dough, make sure to keep it rolled tightly. Using a large spatula, place strudel, seam side down, on a baking sheet lined with parchment paper. Brush the top of the strudel with remaining melted butter. Bake at 400 degrees for 15-20 minutes or until golden brown.
For stir fry sauce: Heat olive oil in a large, heavy-bottomed skillet until the oil is hot and smoking. Place carrots and onions in the pan and sauté until vegetables become translucent, stirring often. Season with salt and pepper, to taste. Add red and yellow peppers, leeks, and garlic to pan and stir to combine ingredients. Pour stir fry sauce into pan, and deglaze while vegetables continue to cook until they are softened. Add cilantro and season with salt and pepper, to taste. Drain remaining sauce from pan. Place in the refrigerator to cool for at least 30 minutes. Thaw phyllo dough according to directions provided on package. Place a clean, dry kitchen towel on a large work surface. Spread one sheet of phyllo dough on the kitchen towel and lightly brush the entire surface with melted butter. (Keep remaining sheets covered with plastic wrap to prevent drying out.) Layer another sheet on top, butter, and continue the process until all 4 sheets are stacked. Squeeze the remaining juice from the vegetables and place them along the longest side of buttered phyllo dough about 1 1/2 inches from edges. Starting from the long side with filling, roll up jelly-roll style, using the towel to help shape the dough. While rolling dough, make sure to keep it rolled tightly. Using a large spatula, place strudel, seam side down, on a baking sheet lined with parchment paper. Brush the top of the strudel with remaining melted butter. Bake at 400 degrees for 15-20 minutes or until golden brown.
For tempura batter: Whisk all ingredients in a medium mixing bowl. Set aside to rest.
For miso sauce: Mix miso paste, mustard, ginger, soy sauce, sweet soy sauce, vinegar, and Siracha in a large stainless steel bowl with a whisk. Add the olive and sesame oils to the bowl, using a stick blender, and blend until mixture is emulsified.
For tuna: Season all sides of the tuna with salt and pepper. Place the nori, shiny side down on clean work surface. Wrap the tuna in the nori sheet, being careful to cover the entire tuna. Trim any excess nori. Set aside. Heat vegetable oil in a fryer or large heavy-bottomed pan to 350 degrees. Dip the nori wrapped tuna in the tempura batter and fry the tuna for 45 seconds to 1 minute. This tuna is best when cooked rare to medium rare, so the length of time to cook will depend on the thickness of the tuna. Set aside to drain and rest.
For garnish: Steam the baby bok choy in a pot of boiling water. Season with salt. Peel the skin off the lotus root and slice the root thinly with a sharp knife or a mandoline. Fry the slices in the same hot oil the tuna was cooked in for approximately one minute, or until golden brown. Remove and drain.
To serve: Cut the vegetable strudel into desired service size and slice one end on the bias, to expose the vegetables. Stand the strudel, bias side up, in the center of the plate. Drape the steamed baby bok choy over the strudel. Slice the tuna into 1/4 inch slices, and fan out the pieces around the strudel. Pour the miso sauce around the edge of the plate. Place the lotus chips on top of the tuna and serve immediately.
Cook's Notes: You can find sambal oelek and Siracha in the ethnic aisle of the grocery store. Remaining stir fry sauce and miso sauce can be covered and stored in the refrigerator. Do not open phyllo dough until all other ingredients are assembled and you are ready to work. It is important that you drain and squeeze out the juice in the vegetables. Otherwise, your strudel will not be as crispy as desired. Miso paste, also called soy bean paste, can be found in your local Asian market in the refrigerated section. If you cannot find sweet soy sauce, you can create your own. Mix 3 parts soy sauce with one part sugar until sugar is dissolved. Chef Jens Dahlmann Jens says the dish "has a beautiful flavor in the vegetables, crispy lotus root chips, baby bok choy and sushi-grade tuna quickly fried to medium rare."
1 Whole Poulet Rouge (substitute 3 Lbs. regular chicken)
3 Eggs (beaten)
2 Cups Flour
1 Cup Dried Brown Eye Beans (substitute navy or great northern beans)
6 Cups Chicken Broth
1 Bunch Swiss Chard
2 Oz. Smoked Bacon
1 Yellow Onion (small diced)
1 Roma Tomato
2 Tbsp. Lemon Juice
Salt (to taste)
Pepper (to taste)
[FONT=Arial, Helvetica, sans-serif]
Method of Preparation:
Cover the beans with water by 3"and let soak overnight. Render the bacon on low heat for 10 minutes or until it starts to crisp a little and fat starts coming out. Add the onion and cook until translucent. Remove the legs from the chicken and add to the pan. Drain the water off the beans and add to the pan. Cover with the chicken broth, bring to a boil, then turn down to a simmer. Do not add salt, it will prevent the beans from becoming soft. Once the beans are cooked through, you may season with salt and pepper. Remove the chicken legs from the pot and discard. Add chopped swiss chard and diced roma tomatoes to the pot. Cook for another 5 minutes, add butter and 1 tbsp. of lemon juice.
Remove the from the chicken, season with salt and pepper and roast at 350°F for 20 minutes. Let them rest for 5 minutes, then cut into 3 pieces.
Cut the thighs into 1"x1" pieces. Dust the thighs with flour, dip in beaten eggs then in flour again. Fry in 350°F vegetable oil for 3-4 minutes. Remove the thighs from the oil and drain on a paper towel. Season with salt and pepper.
Presentation:
Place the pieces of chicken breast in a bowl, spoon the bean mixture around chicken with some of the liquid. Place a few pieces of the fried chicken in the bowl. Serve immediately.
**Poulet Rouge is a heritage chicken from Piedmont, North Carolina. The eggs are imported from France and the birds are raised on several small family farms, preventing overcrowding and preserving a true free-range environment. They are hormone/antibiotic free and grain fed with no animal by-products.
[/FONT][/FONT][/FONT]
California Grill, Contemporary Hotel (signature dish)
Makes 2 entrées or 4 appetizers
Ingredients for Stir Fry Sauce
2 teaspoons Vietnamese fish sauce
½ cup rice vinegar
½ cup sweet soy sauce
1 cup soy sauce
3 tablespoons sesame oil
¼ cup olive oil
1 tablespoon chopped garlic
1 inch piece (about 1 tablespoon) fresh ginger, peeled and finely diced
1 tablespoon sambal oelek (chili paste)
2 tablespoons sugar
2 teaspoons salt
Ingredients for Strudel Filling
2 tablespoons olive oil
1 cup carrot cut into julienne strips
1 cup red onion cut into julienne strips
salt and freshly ground black pepper, to taste
1 cup red pepper cut into julienne strips
1 cup yellow pepper cut into julienne strips
½ cup leek cut into julienne strips
1 tablespoon garlic, chopped
1 tablespoon cilantro, roughly chopped
1 cup stir fry sauce (see recipe)
4 sheets phyllo dough
½ cup (1 stick) unsalted butter, melted
Ingredients for Tempura Batter
1 large egg yolk
1 cup all-purpose flour
1 cup ice water
¼ cup cornstarch
1 teaspoon salt
freshly ground black pepper, to taste
Ingredients for Miso Sauce
2 tablespoons brown miso paste
1 tablespoon Dijon-style mustard
1 inch piece (about 1 tablespoon) fresh ginger, peeled and finely chopped
¼ cup soy sauce
¼ cup sweet soy sauce
¼ cup rice vinegar
1 teaspoon Siracha, Thai chili sauce (also spelled Sriracha)
1 cup olive oil
1 tablespoon sesame oil
Ingredients for Tuna
6 ounces Ahi tuna, sushi grade
salt and freshly ground black pepper, to taste
1 sheet nori (Japanese seaweed)
2 cups vegetable oil
½ cup tempura batter (see recipe)
Ingredients for Garnish
1 head baby bok choy
1 tablespoon salt
3 slices lotus root (lily root), thinly sliced
For stir fry sauce: Combine all ingredients in a medium mixing bowl using a whisk. Set aside while preparing the strudel filling.
For strudel filling: Prepare stir fry sauce. Heat olive oil in a large, heavy-bottomed skillet until the oil is hot and smoking. Place carrots and onions in the pan and sauté until vegetables become translucent, stirring often. Season with salt and pepper, to taste. Add red and yellow peppers, leeks and garlic to pan and stir to combine ingredients. Pour stir fry sauce into pan, and deglaze while vegetables continue to cook until they are softened. Add cilantro and season with salt and pepper, to taste. Drain remaining sauce from pan. Place in the refrigerator to cool for at least 30 minutes. Thaw phyllo dough according to directions provided on package. Place a clean, dry kitchen towel on a large work surface. Spread one sheet of phyllo dough on the kitchen towel and lightly brush the entire surface with melted butter. (Keep remaining sheets covered with plastic wrap to prevent drying out.) Layer another sheet on top, butter, and continue the process until all 4 sheets are stacked. Squeeze the remaining juice from the vegetables and place them along the longest side of buttered phyllo dough about 1 1/2 inches from edges. Starting from the long side with filling, roll up jelly-roll style, using the towel to help shape the dough. While rolling dough, make sure to keep it rolled tightly. Using a large spatula, place strudel, seam side down, on a baking sheet lined with parchment paper. Brush the top of the strudel with remaining melted butter. Bake at 400 degrees for 15-20 minutes or until golden brown.
For stir fry sauce: Heat olive oil in a large, heavy-bottomed skillet until the oil is hot and smoking. Place carrots and onions in the pan and sauté until vegetables become translucent, stirring often. Season with salt and pepper, to taste. Add red and yellow peppers, leeks, and garlic to pan and stir to combine ingredients. Pour stir fry sauce into pan, and deglaze while vegetables continue to cook until they are softened. Add cilantro and season with salt and pepper, to taste. Drain remaining sauce from pan. Place in the refrigerator to cool for at least 30 minutes. Thaw phyllo dough according to directions provided on package. Place a clean, dry kitchen towel on a large work surface. Spread one sheet of phyllo dough on the kitchen towel and lightly brush the entire surface with melted butter. (Keep remaining sheets covered with plastic wrap to prevent drying out.) Layer another sheet on top, butter, and continue the process until all 4 sheets are stacked. Squeeze the remaining juice from the vegetables and place them along the longest side of buttered phyllo dough about 1 1/2 inches from edges. Starting from the long side with filling, roll up jelly-roll style, using the towel to help shape the dough. While rolling dough, make sure to keep it rolled tightly. Using a large spatula, place strudel, seam side down, on a baking sheet lined with parchment paper. Brush the top of the strudel with remaining melted butter. Bake at 400 degrees for 15-20 minutes or until golden brown.
For tempura batter: Whisk all ingredients in a medium mixing bowl. Set aside to rest.
For miso sauce: Mix miso paste, mustard, ginger, soy sauce, sweet soy sauce, vinegar, and Siracha in a large stainless steel bowl with a whisk. Add the olive and sesame oils to the bowl, using a stick blender, and blend until mixture is emulsified.
For tuna: Season all sides of the tuna with salt and pepper. Place the nori, shiny side down on clean work surface. Wrap the tuna in the nori sheet, being careful to cover the entire tuna. Trim any excess nori. Set aside. Heat vegetable oil in a fryer or large heavy-bottomed pan to 350 degrees. Dip the nori wrapped tuna in the tempura batter and fry the tuna for 45 seconds to 1 minute. This tuna is best when cooked rare to medium rare, so the length of time to cook will depend on the thickness of the tuna. Set aside to drain and rest.
For garnish: Steam the baby bok choy in a pot of boiling water. Season with salt. Peel the skin off the lotus root and slice the root thinly with a sharp knife or a mandoline. Fry the slices in the same hot oil the tuna was cooked in for approximately one minute, or until golden brown. Remove and drain.
To serve: Cut the vegetable strudel into desired service size and slice one end on the bias, to expose the vegetables. Stand the strudel, bias side up, in the center of the plate. Drape the steamed baby bok choy over the strudel. Slice the tuna into 1/4 inch slices, and fan out the pieces around the strudel. Pour the miso sauce around the edge of the plate. Place the lotus chips on top of the tuna and serve immediately.
Cook's Notes: You can find sambal oelek and Siracha in the ethnic aisle of the grocery store. Remaining stir fry sauce and miso sauce can be covered and stored in the refrigerator. Do not open phyllo dough until all other ingredients are assembled and you are ready to work. It is important that you drain and squeeze out the juice in the vegetables. Otherwise, your strudel will not be as crispy as desired. Miso paste, also called soy bean paste, can be found in your local Asian market in the refrigerated section. If you cannot find sweet soy sauce, you can create your own. Mix 3 parts soy sauce with one part sugar until sugar is dissolved. Chef Jens Dahlmann Jens says the dish "has a beautiful flavor in the vegetables, crispy lotus root chips, baby bok choy and sushi-grade tuna quickly fried to medium rare."
[FONT=Arial, Helvetica, sans-serif]Carolina Poulet Rouge
[FONT=Arial, Helvetica, sans-serif]From the kitchens of the Walt Disney World Swan and Dolphin Resort
Serves: 41 Whole Poulet Rouge (substitute 3 Lbs. regular chicken)
3 Eggs (beaten)
2 Cups Flour
1 Cup Dried Brown Eye Beans (substitute navy or great northern beans)
6 Cups Chicken Broth
1 Bunch Swiss Chard
2 Oz. Smoked Bacon
1 Yellow Onion (small diced)
1 Roma Tomato
2 Tbsp. Lemon Juice
Salt (to taste)
Pepper (to taste)
[FONT=Arial, Helvetica, sans-serif]
Method of Preparation:
Cover the beans with water by 3"and let soak overnight. Render the bacon on low heat for 10 minutes or until it starts to crisp a little and fat starts coming out. Add the onion and cook until translucent. Remove the legs from the chicken and add to the pan. Drain the water off the beans and add to the pan. Cover with the chicken broth, bring to a boil, then turn down to a simmer. Do not add salt, it will prevent the beans from becoming soft. Once the beans are cooked through, you may season with salt and pepper. Remove the chicken legs from the pot and discard. Add chopped swiss chard and diced roma tomatoes to the pot. Cook for another 5 minutes, add butter and 1 tbsp. of lemon juice.
Remove the from the chicken, season with salt and pepper and roast at 350°F for 20 minutes. Let them rest for 5 minutes, then cut into 3 pieces.
Cut the thighs into 1"x1" pieces. Dust the thighs with flour, dip in beaten eggs then in flour again. Fry in 350°F vegetable oil for 3-4 minutes. Remove the thighs from the oil and drain on a paper towel. Season with salt and pepper.
Presentation:
Place the pieces of chicken breast in a bowl, spoon the bean mixture around chicken with some of the liquid. Place a few pieces of the fried chicken in the bowl. Serve immediately.
**Poulet Rouge is a heritage chicken from Piedmont, North Carolina. The eggs are imported from France and the birds are raised on several small family farms, preventing overcrowding and preserving a true free-range environment. They are hormone/antibiotic free and grain fed with no animal by-products.
[/FONT][/FONT]
tigsmom
Well-Known Member
A few new recipes from allears
Raspberry Gelato
Beach Club Marketplace- Beach Club Resort
1 cup granulated sugar
1/2 cup spring water
1 cup raspberry puree or 4 cups fresh or frozen raspberries
Juice of 1/2 lemon
2 tablespoons Chambord liquor
1. In a medium saucepan heat the sugar & water until the sugar dissolves remove from heat & cool.
2. In a blender or food processor puree the raspberries & strain the seeds add the sugar syrup along with lemon juice & Chambord liquor refrigerate until cold.3. When cold pour the mixture into an ice cream maker fill the machine only half way as the mixture expands as it freezes.4. Freeze according to ice cream maker directions.
Crispy Chicken Cutlet
Spoodles -Boardwalk Resort
Serves 4
4 each Boneless, skinless Chicken
2 cups Panko Bread Crumbs
2 cups All Purpose Flour
4 each Eggs
8 ounces Arugula
4 ounces Fennel, shaved or julienne
4 ounces Lemon Vinaigrette (recipe below)
12 ounces Marinated Tomatoes (recipe below)
Lemon Vinaigrette
1 each Lemon, juice only.
1 ounce White Balsamic Vinegar
6 ounces Olive Oil
½ ounce Fresh Basil
½ ounce Shallot, minced
To taste Kosher Salt and Black Pepper
Marinated Tomatoes
2 each Large Ripe Tomatoes
1 each Shallot, minced
½ ounce Fresh Basil
½ ounce Fresh Parsley
4 ounces White Balsamic Vinegar
To taste Kosher Salt and Black Pepper
Breading Procedure:
Cut the chicken in two fillets. With a meat mallet, pound the chicken breast as thin as possible. It is recommended to place the chicken in a clear plastic freezer bag for easier and neater preparation.
Set up a breading station in three separate bowls. One for flour, one for egg and the last for the Panko bread crumbs. First dredge the chicken in the flour, then the egg, then press into the bread crumbs. Separate layers of chicken with a paper towel if necessary.
Frying Procedure:
This can be deep fried (recommended) or pan fried. For deep frying, follow the manufacturers instructions for cooking fried chicken. For Pan-frying, fill a large skillet with about ½ inch of olive oil on medium heat. Fry the chicken until golden brown on each side and an internal temperature of 165 F.
Vinaigrette Procedure:
Combine all ingredients except the olive oil. While whisking, slowly drizzle the oil to combine.
Season to taste.
For the Marinated Tomatoes, combine all ingredients and season to taste.
Final Presentation – combine the greens and fennel with the Vinaigrette. Then, place the chicken on top of the greens and top with the Marinated Tomatoes.
Chocolate Lava Cake
California Grill -Contemporary Resort
Serves 6
8 1-ounce semisweet chocolate squares chopped or 1 cup semisweet chocolate chips
2 sticks of butter
5 egg yolks
4 whole eggs
3/4 cup sugar
1/3 cup all purpose flour
1. Preheat oven to 375 lightly butter sides of 6 individual (3/4 cup) ramekins lightly coat with sugar. Shake out excess
2. Melt chocolate & butter in double boiler set over simmering water stir until smooth. Remove from water & cool 10 minutes
3. Beat egg yolks & whole eggs together add sugar & beat 2 minutes until thick & light
4. Fold in chocolate mixture.
5. Sift flour then fold into batter until smooth.
6. Divide batter among prepared cups filling 3/4 full.
7. Place on baking sheet & bake 35 to 40 minutes or until sides of cake are set and middle is still soft. Do not overheat
8. Using a small knife cut around sides of cake to loosen. Invert onto plates & serve with favorite ice cream.
Cooks note: You can also use muffin tins. Recipe makes 12. Bake for 15 minutes or until set & middle is still soft.
Raspberry Gelato
Beach Club Marketplace- Beach Club Resort
1 cup granulated sugar
1/2 cup spring water
1 cup raspberry puree or 4 cups fresh or frozen raspberries
Juice of 1/2 lemon
2 tablespoons Chambord liquor
1. In a medium saucepan heat the sugar & water until the sugar dissolves remove from heat & cool.
2. In a blender or food processor puree the raspberries & strain the seeds add the sugar syrup along with lemon juice & Chambord liquor refrigerate until cold.3. When cold pour the mixture into an ice cream maker fill the machine only half way as the mixture expands as it freezes.4. Freeze according to ice cream maker directions.
Crispy Chicken Cutlet
Spoodles -Boardwalk Resort
Serves 4
4 each Boneless, skinless Chicken
2 cups Panko Bread Crumbs
2 cups All Purpose Flour
4 each Eggs
8 ounces Arugula
4 ounces Fennel, shaved or julienne
4 ounces Lemon Vinaigrette (recipe below)
12 ounces Marinated Tomatoes (recipe below)
Lemon Vinaigrette
1 each Lemon, juice only.
1 ounce White Balsamic Vinegar
6 ounces Olive Oil
½ ounce Fresh Basil
½ ounce Shallot, minced
To taste Kosher Salt and Black Pepper
Marinated Tomatoes
2 each Large Ripe Tomatoes
1 each Shallot, minced
½ ounce Fresh Basil
½ ounce Fresh Parsley
4 ounces White Balsamic Vinegar
To taste Kosher Salt and Black Pepper
Breading Procedure:
Cut the chicken in two fillets. With a meat mallet, pound the chicken breast as thin as possible. It is recommended to place the chicken in a clear plastic freezer bag for easier and neater preparation.
Set up a breading station in three separate bowls. One for flour, one for egg and the last for the Panko bread crumbs. First dredge the chicken in the flour, then the egg, then press into the bread crumbs. Separate layers of chicken with a paper towel if necessary.
Frying Procedure:
This can be deep fried (recommended) or pan fried. For deep frying, follow the manufacturers instructions for cooking fried chicken. For Pan-frying, fill a large skillet with about ½ inch of olive oil on medium heat. Fry the chicken until golden brown on each side and an internal temperature of 165 F.
Vinaigrette Procedure:
Combine all ingredients except the olive oil. While whisking, slowly drizzle the oil to combine.
Season to taste.
For the Marinated Tomatoes, combine all ingredients and season to taste.
Final Presentation – combine the greens and fennel with the Vinaigrette. Then, place the chicken on top of the greens and top with the Marinated Tomatoes.
Chocolate Lava Cake
California Grill -Contemporary Resort
Serves 6
8 1-ounce semisweet chocolate squares chopped or 1 cup semisweet chocolate chips
2 sticks of butter
5 egg yolks
4 whole eggs
3/4 cup sugar
1/3 cup all purpose flour
1. Preheat oven to 375 lightly butter sides of 6 individual (3/4 cup) ramekins lightly coat with sugar. Shake out excess
2. Melt chocolate & butter in double boiler set over simmering water stir until smooth. Remove from water & cool 10 minutes
3. Beat egg yolks & whole eggs together add sugar & beat 2 minutes until thick & light
4. Fold in chocolate mixture.
5. Sift flour then fold into batter until smooth.
6. Divide batter among prepared cups filling 3/4 full.
7. Place on baking sheet & bake 35 to 40 minutes or until sides of cake are set and middle is still soft. Do not overheat
8. Using a small knife cut around sides of cake to loosen. Invert onto plates & serve with favorite ice cream.
Cooks note: You can also use muffin tins. Recipe makes 12. Bake for 15 minutes or until set & middle is still soft.
tigsmom
Well-Known Member
[FONT=Verdana, Arial, Helvetica, sans-serif]Three Onion Soup
Le Cellier - Canada - Epcot
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]Serves 4[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Ingredients: [/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]1 1/4 cups shallots (sliced) [/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]2 1/4 cups Spanish onions (sliced) [/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]2 1/4 cups red onions (sliced) [/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]2 teaspoons garlic (Chopped) [/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]½ tablespoon olive oil [/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]4 or 5 fresh thyme sprigs (stems removed) [/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]½ cup tres pistoles beer (a good quality dark beer like Guinness will substitute) [/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]½ tablespoon brown sugar [/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]2 1/2 cups beef stock (good quality canned beef stock will do)
[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]
[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Method of preparation: [/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Heat olive oil over medium heat and add garlic. [/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]Cook slowly and stirring until caramelized (about 30 minutes). [/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]Add ¼ cup of the beer and brown sugar. [/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]Stir to combine. [/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]Add stock and fresh thyme. [/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]Cook for 20 minutes simmering over low heat. [/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]Add remaining beer and season to taste with salt and pepper.
[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Pistachio Creme Brulee
Tony's Town Square - Magic Kingdom
[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Ingredients:
8 ounces Sugar
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]8 ounces Egg Yolks
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]½ ounce Pistachio Paste
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]42 ounces Heavy Cream[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]
[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif] Method of Preparation:
[/FONT] [FONT=Verdana, Arial, Helvetica, sans-serif]Scald heavy cream and sugar together but do not bring to a boil. Temper the cream into the egg yolks and add the pistachio paste. Preheat oven to 325 and place the mix into an oven safe baking dish. Place the baking dish on top of a flat sheet tray add pour water onto the sheet tray and bake for 20 minutes or until set. Remove the baking dish and place in refrigerator to chill. When ready to serve sprinkle sugar in the raw on top of the brulee just and shake off the excess. With a brulee torch cook the sugar. [/FONT]
Index updated thru this posting.
Le Cellier - Canada - Epcot
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]Serves 4[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Ingredients: [/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]1 1/4 cups shallots (sliced) [/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]2 1/4 cups Spanish onions (sliced) [/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]2 1/4 cups red onions (sliced) [/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]2 teaspoons garlic (Chopped) [/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]½ tablespoon olive oil [/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]4 or 5 fresh thyme sprigs (stems removed) [/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]½ cup tres pistoles beer (a good quality dark beer like Guinness will substitute) [/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]½ tablespoon brown sugar [/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]2 1/2 cups beef stock (good quality canned beef stock will do)
[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]
[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Method of preparation: [/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Heat olive oil over medium heat and add garlic. [/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]Cook slowly and stirring until caramelized (about 30 minutes). [/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]Add ¼ cup of the beer and brown sugar. [/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]Stir to combine. [/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]Add stock and fresh thyme. [/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]Cook for 20 minutes simmering over low heat. [/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]Add remaining beer and season to taste with salt and pepper.
[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Pistachio Creme Brulee
Tony's Town Square - Magic Kingdom
[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Ingredients:
8 ounces Sugar
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]8 ounces Egg Yolks
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]½ ounce Pistachio Paste
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]42 ounces Heavy Cream[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]
[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif] Method of Preparation:
[/FONT] [FONT=Verdana, Arial, Helvetica, sans-serif]Scald heavy cream and sugar together but do not bring to a boil. Temper the cream into the egg yolks and add the pistachio paste. Preheat oven to 325 and place the mix into an oven safe baking dish. Place the baking dish on top of a flat sheet tray add pour water onto the sheet tray and bake for 20 minutes or until set. Remove the baking dish and place in refrigerator to chill. When ready to serve sprinkle sugar in the raw on top of the brulee just and shake off the excess. With a brulee torch cook the sugar. [/FONT]
Index updated thru this posting.
magicalmickey
New Member
Have to try this one!
EvilQueen-T
Well-Known Member
list
I was wondering if someone could please give me the link which lists the recipes contained in this thread? :veryconfu thanks a bunch.
I was wondering if someone could please give me the link which lists the recipes contained in this thread? :veryconfu thanks a bunch.
tigsmom
Well-Known Member
It is the thread listed right below this one. They are stickied at the top.
http://forums.wdwmagic.com/showthread.php?t=345302
EvilQueen-T
Well-Known Member
chocolate caramel tart
thank you tigsmom...you are certainly one of the driving forces to keeping this fantastic thread going and making it easier for all of us to have a little bit of that disney magic at home.
I got the following recipe from the swan and dolphin and thought you might be interested
Chocolate Caramel Tart
Ingredients for Sweet Dough:
2 cups all purpose flour
1/2 cup powdered sugar
2 whole eggs (slightly beaten)
1 cup butter
Method of prep for sweet dough: With an electric mixer, cream the butter and powdered sugar. slowly add the eggs in three stages, scraping the bowl between each stage. store the dough in the refrigerator for at least an hour before using. line a tart ring with the sweet dough and bake in a 350 degree oven for approximately 10 minutes until the dough is golden brown.
Ingredients for chocolate tart filling:
1/2 cup chocolate bar (chopped)
1/2 cup heavy cream
Method of prep for chocolate tart filling: heat the cream up to a boil and pour it over the chopped chocolate. mix with a rubber spatula until all the chocolate is melted and combined. pour the mix into the baked tart shell up to the top. let it cool down and set completely before garnishing.
Ingredients for caramel cream:
1/2 cup sugar
1/2 cup heavy cream
1 cup whipped cream
Method of prep for caramel cream: in a hot pan, cook the sugar until it melts and reaches a slight amber color. slowly add the heavy cream to the caramel stirring constantly. any lumps of caramel can be boiled out of this mix. cool down the caramel mix and then fold in the whipped cream. spoon the caramel cream on to the top of the tart as a garnish.
other ingredients: chopped nuts of choice.
Presentation: place the garnished tart in the center of a serving plate. decorate the plate with chocolate, caramel, and chopped nuts of your choice. serves 4.
thank you tigsmom...you are certainly one of the driving forces to keeping this fantastic thread going and making it easier for all of us to have a little bit of that disney magic at home.
I got the following recipe from the swan and dolphin and thought you might be interested
Chocolate Caramel Tart
Ingredients for Sweet Dough:
2 cups all purpose flour
1/2 cup powdered sugar
2 whole eggs (slightly beaten)
1 cup butter
Method of prep for sweet dough: With an electric mixer, cream the butter and powdered sugar. slowly add the eggs in three stages, scraping the bowl between each stage. store the dough in the refrigerator for at least an hour before using. line a tart ring with the sweet dough and bake in a 350 degree oven for approximately 10 minutes until the dough is golden brown.
Ingredients for chocolate tart filling:
1/2 cup chocolate bar (chopped)
1/2 cup heavy cream
Method of prep for chocolate tart filling: heat the cream up to a boil and pour it over the chopped chocolate. mix with a rubber spatula until all the chocolate is melted and combined. pour the mix into the baked tart shell up to the top. let it cool down and set completely before garnishing.
Ingredients for caramel cream:
1/2 cup sugar
1/2 cup heavy cream
1 cup whipped cream
Method of prep for caramel cream: in a hot pan, cook the sugar until it melts and reaches a slight amber color. slowly add the heavy cream to the caramel stirring constantly. any lumps of caramel can be boiled out of this mix. cool down the caramel mix and then fold in the whipped cream. spoon the caramel cream on to the top of the tart as a garnish.
other ingredients: chopped nuts of choice.
Presentation: place the garnished tart in the center of a serving plate. decorate the plate with chocolate, caramel, and chopped nuts of your choice. serves 4.
Grumpy-Fan
Active Member
I'm looking for the recipe for the batter used for the fish at the various fish and chip places and the temps and oils used for cooking.
EvilQueen-T
Well-Known Member
crab macaroni and cheese from shula's steak house
Boursin cream ingredients
1 tbsp butter (clarified)
2 oz onion (spanish, small diced)
1 1/2 tsp minced garlic
1 oz sherry
3 cups heavy cream
1 each boursin cheese (recipe states "1 each" = 5.2oz)
1/2 cup shredded mozzarella cheese
1 1/2 tsp kosher salt
1/4 tsp ground pepper (calls for white pepper)
1 tsp fresh tarragon finely chopped
1 tsp fresh thyme finely chopped
1/4 cup cornstarch
1/4 cup water
other ingredients for the crab mac and cheese
6 oz boursin cream (as made above)
7 oz gemelli pasta
2 oz jumbo lump crabmeat
1 tbsp grated parmesan cheese
1/4 cup croutons chopped
1 tbsp green onion finely sliced
method of preparation for boursin cream: in medium sauce pan saute onion until translucent and slightly soft. add garlic and saute until aroma appears. deglaze with sherry. add cream and bring to a simmer. add cornstarch slurry and bring to a boil. add boursin cheese and seasonings. whisk until completely incorporated. take off heat and mix in mozzarella.
method of preparation for crab mac & cheese: in a small sauce pan, place boursin cream and bring to a simmer. add cooked pasta and mix with spoon to combine. place in oven-safe bowl, evenly top with crabmeat, then sprinkle with cheese then lastly the chopped croutons. place in 400 degree oven on bottom shelf and cook for about 7 minutes until the top is golden brown and sauce is bubbling. garnish with green onions. palce on serving dish and serve immediately.
Boursin cream ingredients
1 tbsp butter (clarified)
2 oz onion (spanish, small diced)
1 1/2 tsp minced garlic
1 oz sherry
3 cups heavy cream
1 each boursin cheese (recipe states "1 each" = 5.2oz)
1/2 cup shredded mozzarella cheese
1 1/2 tsp kosher salt
1/4 tsp ground pepper (calls for white pepper)
1 tsp fresh tarragon finely chopped
1 tsp fresh thyme finely chopped
1/4 cup cornstarch
1/4 cup water
other ingredients for the crab mac and cheese
6 oz boursin cream (as made above)
7 oz gemelli pasta
2 oz jumbo lump crabmeat
1 tbsp grated parmesan cheese
1/4 cup croutons chopped
1 tbsp green onion finely sliced
method of preparation for boursin cream: in medium sauce pan saute onion until translucent and slightly soft. add garlic and saute until aroma appears. deglaze with sherry. add cream and bring to a simmer. add cornstarch slurry and bring to a boil. add boursin cheese and seasonings. whisk until completely incorporated. take off heat and mix in mozzarella.
method of preparation for crab mac & cheese: in a small sauce pan, place boursin cream and bring to a simmer. add cooked pasta and mix with spoon to combine. place in oven-safe bowl, evenly top with crabmeat, then sprinkle with cheese then lastly the chopped croutons. place in 400 degree oven on bottom shelf and cook for about 7 minutes until the top is golden brown and sauce is bubbling. garnish with green onions. palce on serving dish and serve immediately.
tigsmom
Well-Known Member
Was able to find this on another site, it's the batter from the Rose & Crown --
BATTER:
3/4 cup cornstarch
2 2/3 cups flour
1 teaspoon salt
3 teaspoons sugar
1/8 teaspoon white pepper
1 3/4 cups water
2 egg yolks
1/3 cup flat beer
2 teaspoons baking powder
Mix cornstarch, flour, salt, sugar, and pepper.
In a separate bowl, beat water, egg yolks, and beer together with a whisk and slowly add dry ingredients. Continue to mix with whisk until mixture is smooth. Stir in baking powder. Makes enough batter to coat 3 pounds of fish.
Cook in oil heated to 350 degrees for about 5 minutes.
ZuzuPetals
Member
Hope this is an okay place to post this. I tried the tie-dye cheesecake recipe from Pop Century for the first time today! I wanted to share my result:
I would say it is a recipe for at least a moderately experienced baker and/or someone with a lot of patience! I really swirled the batter, next time I might do larger "blobs" (wow, that sounds appetizing) since that's more the style that they do there and not quite as Jackson Pollock-ish as mine (sorry, can't help it, art history major!)
It is also not an inexpensive recipe to make. I would guess that I spent at least $15 if not closer to $20, since I spent close to $7 on the cream cheese alone. Who knew it was so expensive? Though I did buy Philadelphia brand because I can always tell a difference with the store brand (at least on bagels.) Anyway, you could probably save a little money there or if you shopped during a sale. Not included in that total is the purchase of a springform pan, since I had to buy one. I decided to splurge because I wanted to make it for my dad, who has been traveling a lot for work recently, as a surprise. Also, food coloring is sort of expensive too! It calls for 1 oz of red for the red velvet but I used close to half and it was just fine. This is the 2nd recipe I've tried, after the Polynesian scalloped potatoes one. Hmmm what recipe shall I try next?
I would say it is a recipe for at least a moderately experienced baker and/or someone with a lot of patience! I really swirled the batter, next time I might do larger "blobs" (wow, that sounds appetizing) since that's more the style that they do there and not quite as Jackson Pollock-ish as mine (sorry, can't help it, art history major!)
It is also not an inexpensive recipe to make. I would guess that I spent at least $15 if not closer to $20, since I spent close to $7 on the cream cheese alone. Who knew it was so expensive? Though I did buy Philadelphia brand because I can always tell a difference with the store brand (at least on bagels.) Anyway, you could probably save a little money there or if you shopped during a sale. Not included in that total is the purchase of a springform pan, since I had to buy one. I decided to splurge because I wanted to make it for my dad, who has been traveling a lot for work recently, as a surprise. Also, food coloring is sort of expensive too! It calls for 1 oz of red for the red velvet but I used close to half and it was just fine. This is the 2nd recipe I've tried, after the Polynesian scalloped potatoes one. Hmmm what recipe shall I try next?
Grumpy-Fan
Active Member
Thanks for the Info.
tigsmom
Well-Known Member
Hope this is an okay place to post this. I tried the tie-dye cheesecake recipe from Pop Century for the first time today! I wanted to share my result:
I would say it is a recipe for at least a moderately experienced baker and/or someone with a lot of patience! I really swirled the batter, next time I might do larger "blobs" (wow, that sounds appetizing) since that's more the style that they do there and not quite as Jackson Pollock-ish as mine (sorry, can't help it, art history major!)
It is also not an inexpensive recipe to make. I would guess that I spent at least $15 if not closer to $20, since I spent close to $7 on the cream cheese alone. Who knew it was so expensive? Though I did buy Philadelphia brand because I can always tell a difference with the store brand (at least on bagels.) Anyway, you could probably save a little money there or if you shopped during a sale. Not included in that total is the purchase of a springform pan, since I had to buy one. I decided to splurge because I wanted to make it for my dad, who has been traveling a lot for work recently, as a surprise. Also, food coloring is sort of expensive too! It calls for 1 oz of red for the red velvet but I used close to half and it was just fine. This is the 2nd recipe I've tried, after the Polynesian scalloped potatoes one. Hmmm what recipe shall I try next?
Looks good, but I would say to do smaller areas of color and not swirl so much next time. And yes, cheesecakes are not cheap, but they do taste sooo good!! :lol:
I have to say that I didn't really care for the Poly's recipe for the scalloped potates though. I always have trouble picking dishes to make because I want them all :zipit::zipit:
Leianne
New Member
Does anyone know if this is the same recipe as the sauce used in Hoop Dee Doo Review??! :slurp::slurp::slurp::slurp::slurp:
tigsmom
Well-Known Member
There are 2 versions of recipes for the HDD ribs and they are found on pages 56 and 71 here in our thread. Hope this helps. :wave:
EDIT: Index updated thru this post. There were some postings that were not noted as they are already on our list and these new one's were not "updated" or newer versions.
Thanks to all who continue tho make this one of my favorite threads...Happy Cooking!!
On the Le Cellier menu this item was listed as Sliced Prime Rib “French Dip” Sandwich - (French Onion Roll, Caramelized Onions, Canadian Cheddar, Beef Jus.
The Chef says they now use a different bread and they make it as follows:
Sliced Prime Rib “French Dip” Sandwich
Le Cellier, Epcot
Get some good quality sliced roast beef from a deli. Saute some Spanish onions in olive oil, add the beef, season with salt and pepper.Top the beef with good quality sharp cheddar (we use black diamond Canadian cheddar) and melt the cheese in the pan in an oven.Toast a fresh crusty roll and place the meat and cheese inside to make a sandwich.Serve with some beef stock to dip it in. Serve with horseradish cream sauce on the side.
Horseradish cream sauce
Le Cellier, Epcot
Serving Size: 2 cups
1 cup sour cream
1 tablespoon Lemon Juice
1 teaspoon chives(chopped fine)
3 tablespoons Horseradish
1/3 cup heavy cream
¼ teaspoon salt
1/8 teaspoon black pepper
In a bowl, add all ingredients.Mix well with whisk.Serve chilled.