In the lemon cake recipe, it's quie clear that the curd and buttercream titles are mixed up. Just change the titles and the recipe makes perfect sense. In other words the shortening, butter, fondant is for the Lemon Butter Cream and the other stuff is the lemon curd.
Mickey Conchita (Mexican Sweet Bread)
Disneyland
3 cups flour
½ cup sugar
¾ teaspoon salt
1½ cups whole eggs
1 ounce (2 tablespoon) fresh yeast
½ cup butter, softened to room temperature
Topping:
1 cup shortening
1 cup sugar
1¼ cups flour
Food Coloring
Preheat oven to 100°F. In a mixing bowl, combine flour, sugar, salt, eggs and fresh yeast. Mix in a stand mixer fitted with a hook attachment until a ball of dough is formed, then mix at high speed until the dough comes off the sides of the mixing bowl. At low speed, add butter until incorporated. Let the dough rest in the refrigerator for 2 hours.
Form balls of dough in two different sizes – some of approximately ¼ cup (2 oz.), and some of
approximately 1/8 cup (1 oz.) On a sheet pan, place a 2 oz. ball of dough to form Mickey’s face and two1 oz. balls of dough to make the ears. Mix shortening, sugar and flour. Add your favorite color of food coloring by drops until the topping is the color desired. Spread topping on top of the conchas and make decorative lines with a table knife. Place the conchas in the preheated 100°F oven for 30 to 40 minutes to allow dough to rise. Preheat oven to 375°F. Bake conchas at 375°F for 15 minutes or until light golden brown. Let cool and enjoy!
Seafood Aeja (pronounced AA-jah)
Planet Hollywood: In 1996, the executive chef created this dish for an Oscar night fundraiser at the Downtown Disney restaurant.
Yield: 15 servings
Saffron cream:
2 cups vegetable stock
1 quart heavy cream
1 teaspoon saffron
1 teaspoon salt
1/2 teaspoon white pepper
Butter sauce:
1 bottle semi-sweet red wine (not too dry)
1 teaspoon cracked black pepper
1 large finely diced shallot
1 bay leaf
1 teaspoon sugar
1 pound unsalted butter
Stuffing:
Olive oil
1 pound jumbo shrimp, butterflied
1 pound lobster, diced
1 cup finely diced celery
1 cup finely diced onion
1/3 cup finely diced zucchini
1/3 cup finely diced squash
1/3 cup finely diced carrots
1/4 cup unseasoned breadcrumbs
1 pound sliced pancetta bacon or Canadian bacon, grilled
1. To make the saffron cream, put heavy cream and vegetable stock in a 4-quart saucepan over medium heat. Stir frequently making sure that the cream does not boil over. When the volume is reduced by a half, add saffron, salt and white pepper. Set aside.
2. To make the butter sauce, combine wine, cracked black pepper, shallot, bay leaf and sugar in a saucepan. Cook ingredients until reduced in volume by a half. Strain mixture. Put liquid back in pan and bring to a slight boil. Remove pan from heat and stir unsalted butter into sauce. Set aside.
3. Heat oven to 375 F. Place a large saute pan on medium-high heat and add olive oil. Put lobster and vegetables into hot pan and cook for 3-5 minutes. Add saffron sauce from step No. 1 and breadcrumbs. Mix well.
4. Place butterflied shrimp on an oiled baking sheet. Baste shrimp with olive oil and bake for 3-5 minutes, or until done.
5. On a round plate, spoon burre rouge along the inner rim of the plate. Place a slice of grilled bacon in the center of the plate and mound with lobster mixture. Top off with butterflied shrimp and additional sauce.
BBQ Seasoning For Smoking Ribs
Wildhorse Saloon, Downtown’s Disney’s Pleasure Island (closed in 2001)
2 cups sugar
3/4 cup chili powder
1/8 cup onion powder
6 1/2 tablespoons paprika
3 1/2 tablespoons ground cumin
2 3/4 tablespoons salt
2 3/4 tablespoons ground black pepper
1 3/4 tablespoons garlic powder
2 teaspoons ground cayenne pepper
1 3/4 tablespoons Lawry’s Seasoning Salt
Combine all ingredients in a large bowl. Store in an airtight container in a cool, dark place.
How to use on baby back ribs: Lay ribs bone side up and peel off membrane. Generously apply the rib rub to both sides of the rib and let stand in the refrigerator for as long as possible. This process works like a marinade. The more time the rub spends on the raw rib, the more time the seasoning has to be absorbed by the meat of the ribs. Use an indirect moist heat cooker fueled by applewood. Place a pan of water inside the cooker to keep the moisture at a constant level. Cook the ribs for 6 to 8 hours at 225F.
Cornbread
Wildhorse Saloon, Downtown’s Disney’s Pleasure Island (closed in 2001)
Yield: 8 to 10 servings
8 1/2 ounces corn bread/muffin mix
1 egg
1/3 cup water
1/4 cup sugar
1/3 cup shredded Cheddar cheese
1 tablespoon light corn syrup
3 tablespoons butter, divided
1/2 cup corn kernels
2 tablespoons light brown sugar
1/4 tablespoon honey
4 tablespoons flour
Honey pecan butter (see note)
1. Heat oven to 350F. Grease sides and bottom of an 8-inch square pan.
2. Stir bread mix, egg, water, sugar, cheese, corn syrup, 1 tablespoon butter, corn until batter is just moistened. Pour into pan. Bake 15 minutes.
3. Whip 2 tablespoons butter. Stir in light brown sugar and honey. Work flour in until crumbly. Remove bread from oven. Crumble streusel topping over top. Put back in oven. Bake 10-15 minutes. Cool before cutting.
Honey pecan butter: Combine 1 1/2 pounds butter, 1 cup pecans, 1/8 cup honey, 1 tablespoon vanilla and 1/2 cup light brown sugar.
Mickey Conchita (Mexican Sweet Bread)
Disneyland
3 cups flour
½ cup sugar
¾ teaspoon salt
1½ cups whole eggs
1 ounce (2 tablespoon) fresh yeast
½ cup butter, softened to room temperature
Topping:
1 cup shortening
1 cup sugar
1¼ cups flour
Food Coloring
Preheat oven to 100°F. In a mixing bowl, combine flour, sugar, salt, eggs and fresh yeast. Mix in a stand mixer fitted with a hook attachment until a ball of dough is formed, then mix at high speed until the dough comes off the sides of the mixing bowl. At low speed, add butter until incorporated. Let the dough rest in the refrigerator for 2 hours.
Form balls of dough in two different sizes – some of approximately ¼ cup (2 oz.), and some of
approximately 1/8 cup (1 oz.) On a sheet pan, place a 2 oz. ball of dough to form Mickey’s face and two1 oz. balls of dough to make the ears. Mix shortening, sugar and flour. Add your favorite color of food coloring by drops until the topping is the color desired. Spread topping on top of the conchas and make decorative lines with a table knife. Place the conchas in the preheated 100°F oven for 30 to 40 minutes to allow dough to rise. Preheat oven to 375°F. Bake conchas at 375°F for 15 minutes or until light golden brown. Let cool and enjoy!
Seafood Aeja (pronounced AA-jah)
Planet Hollywood: In 1996, the executive chef created this dish for an Oscar night fundraiser at the Downtown Disney restaurant.
Yield: 15 servings
Saffron cream:
2 cups vegetable stock
1 quart heavy cream
1 teaspoon saffron
1 teaspoon salt
1/2 teaspoon white pepper
Butter sauce:
1 bottle semi-sweet red wine (not too dry)
1 teaspoon cracked black pepper
1 large finely diced shallot
1 bay leaf
1 teaspoon sugar
1 pound unsalted butter
Stuffing:
Olive oil
1 pound jumbo shrimp, butterflied
1 pound lobster, diced
1 cup finely diced celery
1 cup finely diced onion
1/3 cup finely diced zucchini
1/3 cup finely diced squash
1/3 cup finely diced carrots
1/4 cup unseasoned breadcrumbs
1 pound sliced pancetta bacon or Canadian bacon, grilled
1. To make the saffron cream, put heavy cream and vegetable stock in a 4-quart saucepan over medium heat. Stir frequently making sure that the cream does not boil over. When the volume is reduced by a half, add saffron, salt and white pepper. Set aside.
2. To make the butter sauce, combine wine, cracked black pepper, shallot, bay leaf and sugar in a saucepan. Cook ingredients until reduced in volume by a half. Strain mixture. Put liquid back in pan and bring to a slight boil. Remove pan from heat and stir unsalted butter into sauce. Set aside.
3. Heat oven to 375 F. Place a large saute pan on medium-high heat and add olive oil. Put lobster and vegetables into hot pan and cook for 3-5 minutes. Add saffron sauce from step No. 1 and breadcrumbs. Mix well.
4. Place butterflied shrimp on an oiled baking sheet. Baste shrimp with olive oil and bake for 3-5 minutes, or until done.
5. On a round plate, spoon burre rouge along the inner rim of the plate. Place a slice of grilled bacon in the center of the plate and mound with lobster mixture. Top off with butterflied shrimp and additional sauce.
BBQ Seasoning For Smoking Ribs
Wildhorse Saloon, Downtown’s Disney’s Pleasure Island (closed in 2001)
2 cups sugar
3/4 cup chili powder
1/8 cup onion powder
6 1/2 tablespoons paprika
3 1/2 tablespoons ground cumin
2 3/4 tablespoons salt
2 3/4 tablespoons ground black pepper
1 3/4 tablespoons garlic powder
2 teaspoons ground cayenne pepper
1 3/4 tablespoons Lawry’s Seasoning Salt
Combine all ingredients in a large bowl. Store in an airtight container in a cool, dark place.
How to use on baby back ribs: Lay ribs bone side up and peel off membrane. Generously apply the rib rub to both sides of the rib and let stand in the refrigerator for as long as possible. This process works like a marinade. The more time the rub spends on the raw rib, the more time the seasoning has to be absorbed by the meat of the ribs. Use an indirect moist heat cooker fueled by applewood. Place a pan of water inside the cooker to keep the moisture at a constant level. Cook the ribs for 6 to 8 hours at 225F.
Cornbread
Wildhorse Saloon, Downtown’s Disney’s Pleasure Island (closed in 2001)
Yield: 8 to 10 servings
8 1/2 ounces corn bread/muffin mix
1 egg
1/3 cup water
1/4 cup sugar
1/3 cup shredded Cheddar cheese
1 tablespoon light corn syrup
3 tablespoons butter, divided
1/2 cup corn kernels
2 tablespoons light brown sugar
1/4 tablespoon honey
4 tablespoons flour
Honey pecan butter (see note)
1. Heat oven to 350F. Grease sides and bottom of an 8-inch square pan.
2. Stir bread mix, egg, water, sugar, cheese, corn syrup, 1 tablespoon butter, corn until batter is just moistened. Pour into pan. Bake 15 minutes.
3. Whip 2 tablespoons butter. Stir in light brown sugar and honey. Work flour in until crumbly. Remove bread from oven. Crumble streusel topping over top. Put back in oven. Bake 10-15 minutes. Cool before cutting.
Honey pecan butter: Combine 1 1/2 pounds butter, 1 cup pecans, 1/8 cup honey, 1 tablespoon vanilla and 1/2 cup light brown sugar.
