On the topic of Main Street muffins, does anyone happen to know where I could find the recipe for their Blueberry Muffins? They were absolutely amazing, and I would love to make some at home while I'm not able to have the real thing.
Thanks in advance!
The only one I can find is from The Land but so often the same recipes are shared between restuarants at Disney. Could give it a try.
Blueberry Muffins
The Land, Epcot
Makes 12
¾ c bread flour
¾ c cake flour
½ c sugar
¾ tsp salt
2 Tbl dry milk powder*
3 tsp baking powder
¼ c shortening
½ c water*
2 egg whites
½ c blueberries, fresh or frozen
Preheat oven to 350 degrees F. In a bowl, sift together flours, sugar, salt, dry milk powder and baking powder. Cut in shortening with a pastry cutter and blend until lumps are about the size of peas.
Combine the water and egg whites with a fork, do not whip. Add to dry ingredients and mix only long enough to moisten. Batter will be lumpy. Add blueberries.
Spoon into paper-lined muffin tins and bake for 20-25 minutes or until nicely browned.
*Can use liquid milk instead of milk powder and water, if desired. They can be topped with sugar crystals, found in gourmet food shops.
Cheese Tortellini with Shrimp
Cape May Café, Beach Club, WDW
1 pound Shrimp, chopped
2 pounds Cheese Tortellini
3 cups Seafood Béchamel Sauce
3 cups Brandy Tomato mix
1 Tablespoon Fresh Chives, small chop
To taste Salt and Pepper
1. To the Béchamel Sauce, add Brandy Tomato Mix, keep warm.
2. Drop Tortellini in Pasta Pot
3. Sauté shrimp until hot.
4. Add heated Tortellini and Béchamel Brandy sauce to Shrimp and heat until 165°f.
5. Pour into oval pan and garnish with fresh chopped chives.
Seafood Bechamel Sauce
Yield: 1 gallon
¾ cup Flour
¾ cup Butter
1 cup Heavy Cream
1 cup Milk
1 cup Clam juice
To taste Salt
To taste White Pepper
1. Melt the butter in the kettle and add flour.
2. Mix thoroughly and cook for 5 minutes. Do not let burn or brown!
3. Whisk in the cream, milk, and clam juice and allow to cook 15 minutes or until thickened.
4. Simmer for 10 minutes.
5. Be sure to strain.
6. Cool.
7. Season at table
Lobster Tomato Base (Brandy Tomato Mix)
1 container, 16 ounces, Lobster Base
2 pounds Tomato Paste
64 ounces Brandy
:
Incorporate all ingredients with a whip or burre mixer.
Moroccan Meatballs
Tangierine Café, Morocco - Epcot
1 pound ground beef
¼ of one onion, chopped
1 teaspoon chopped parsley
1 teaspoon chopped cilantro
spices: salt and pepper (you can add a dash of cumin if you want)
Mix all the ingredients well, so everything is mixed with the ground beef. Make small balls with your hands or a small scoop (ice cream scoop). Place them in either a large baking pan or baking dish and pour tomato sauce over the top of the meatballs. Bake at 350 degrees for 25 to 30 minutes.
Sauce: mix 4 tablespoons of tomato paste with 1-1/2 cups of water, add 2 teaspoons garlic and oregano
Butterfinger Cheesecake
Sunshine Seasons, The Land - Epcot
Yield: 1 10-inch cake
1 1/2 cups powdered sugar, sifted
2 1/2 pounds cream cheese
1/4 cup sour cream
5 each eggs
1/4 cup Butterfinger, crumbled
1/4 cup caramel
1 sponge cake round (see recipe below)
Butterfinger pieces for garnish
caramel for garnish
Place sugar in mixing bowl with cream cheese and sour cream and mix until smooth. Add eggs, one at a time. Mix until smooth. Add Butterfinger pieces and caramel and mix well.
Spray a 10" cake pan with pan spray. Line bottom of pan with a piece of parchment paper cut into 10" round. Cut sponge cake into 1/4" thin layer and place on bottom of pan. Fill with cheesecake mixture.
Bake 275 degrees for 1 hour, 30 minutes. Check by taking internal temperature with a probe thermometer. Internal temperature should reach 160 degrees. Cool overnight under refrigeration.
Remove cake from pan and garnish top of cheesecake with drizzled caramel and Butterfinger pieces.
Sponge Cake:
3 eggs
1 cup granulated sugar
1/3 cup water
1 teaspoon vanilla
3/4 cup all-purpose flour or 1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
Powdered sugar
Heat oven to 375 degrees. Line pan with cooking parchment paper, aluminum foil or waxed paper. Spray with pan spray.
Beat eggs in small bowl with electric mixer on high speed about 5 minutes or until very thick and lemon colored. Pour eggs into medium bowl. Gradually beat in granulated sugar. Beat in water and vanilla on low speed. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan, spreading to corners.
Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Immediately loosen cake from edges of pan and turn upside down onto towel generously sprinkled with powdered sugar. Carefully remove paper. Trim off stiff edges of cake if necessary. Cool on wire rack at least 30 minutes.
Strawberry Shortcake
Sunshine Seasons, The Land - Epcot
Yield: 12 servings
2 quarts fresh strawberries
1 sponge cake sheet (see recipe below)
1 quart whipped cream
1/2 cup powdered sugar
1/4 cup strawberry glaze
strawberries for garnish
Strawberry glaze for garnish
Wash and dry strawberries. Remove stems and cut in half lengthwise. Prepare whipped cream by placing whipping cream in mixer on high speed. Whip for 1-2 minutes. Once cream starts to show some body, add powdered sugar and continue to whip until it forms stiff peaks.
Cut sponge cake sheet into three layers vertically. Lay first layer of sponge inside 8 x 12 rectangular cake frame. Top with whipped cream and strawberries. Repeat process three times. Remove frame and ice sides with whipped cream. Comb top of cake and garnish with split strawberries and drizzled strawberry glaze.
Sponge Cake:
3 eggs
1 cup granulated sugar
1/3 cup water
1 teaspoon vanilla
3/4 cup all-purpose flour or 1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
Powdered sugar
Heat oven to 375 degrees. Line pan with cooking parchment paper, aluminum foil or waxed paper.
Spray with pan spray. Beat eggs in small bowl with electric mixer on high speed about 5 minutes or until very thick and lemon colored. Pour eggs into medium bowl. Gradually beat in granulated sugar. Beat in water and vanilla on low speed. Gradually add flour, baking powder and salt, beating just until batter is smooth.
Pour into pan, spreading to corners. Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Immediately loosen cake from edges of pan and turn upside down onto towel generously sprinkled with powdered sugar. Carefully remove paper. Trim off stiff edges of cake if necessary. Cool on wire rack at least 30 minutes.
Chocolate Mousse Cake
Kringla Bakeri og Café, Norway - Epcot
Yield: 14 servings
½ each 10” chocolate sponge cake
1 ounce rock candy syrup
1/8 ounce Triple Sec
28 ounces heavy whipping cream
14 ounces melted chocolate
6 ounces chocolate granache (for top)
4 ounces chocolate shavings
7 ounces heavy whipping cream (for rosettes)
14 each chocolate flowers for garnish
Ganache:
8 ounces semi sweet chocolate
16 ounces heavy cream
10” round cake ring
10” cardboard circle
Melt chocolate in a hot water bath. Melt ganache separately in a hot water bath. Whip heavy cream until soft peaks are formed. Do not overmix. Refrigerate.
Cut sponge cake in half through the thickness. Place cake on top of cardboard, cut side up. Evenly sprinkle rock candy syrup over cake. Place the metal cake ring around cake so that it is centered. Fold melted chocolate into whipped cream. Do not overmix. Place chocolate mousse mixture on next and spread evenly over entire cake. The mousse must be smooth when finished. Chill cake until the mousse has solidified. Pour melted granache over cake. Make a smooth, even layer with a spatula. Before serving, pipe a whipped cream rosette near the outer edge of each slice. Garnish with chocolate flowers that are leaning against the rosette. Cut with a hot knife, cleaning knife after each cut.
Pina Colada Bread Pudding
Disney Cruise Line, Various Restaurants
Yield: 12 servings
Bread Pudding
10 slices white bread
1/2 cup fresh pineapple, finely chopped
2 tablespoons melted butter
2 cups whole milk
6 eggs, beaten
1/2 cup heavy cream
1 cup sugar
4 tablespoons coconut milk
2 tablespoons coconut rum (optional)
Vanilla Rum Sauce
2 egg yolks
2 teaspoons cornstarch
1 cup plus 2 tablespoons whole milk, divided
1 teaspoon vanilla extract
1 tablespoon coconut rum
For bread pudding:
Preheat boiler. Cut bread into 1-inch cubes, spread on a cookie sheet, and broil until golden brown. Remove from broiler and reduce oven temperature to 350°F.
Combine toasted bread cubes and chopped pineapple in a large bowl, mixing thoroughly.
Spread bread mixture into a 13 x 9 x 2 inch baking pan. Drizzle with melted butter.
Warm milk in a medium saucepan over medium heat; do not boil. Whisk in eggs, heavy cream, sugar, coconut milk and rum. Remove from heat.
Pour custard over bread mixture. Use a fork to press bread down into the liquid until well soaked. Bake 35 to 40 minutes, or until pudding springs back in the center when pressed with a fingertip.
For rum sauce:
Combine egg yolks, cornstarch, 2 tablespoons milk, and 1 tablespoon sugar in a small mixing bowl, stirring until smooth.
Combine 1 cup milk, remaining tablespoon sugar, and vanilla in a small saucepan over medium heat. Bring to boil.
Whisk egg yolk mixture into boiling milk.
Immediately pour into a bowl in an ice bath to prevent curdling. Add rum and whisk thoroughly.
To serve: Cut warm pudding into 12 squares. Drizzle each piece with rum sauce before serving.
Baked Salmon Royale
Royal Palace, Disney Cruise Line
Yield: 4 servings
Truffled Cauliflower Puree
2 tablespoons unsalted butter
1 shallot, chopped
1 pound cauliflower, cored and cut into small florets
1 cup heavy cream
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground white pepper
1 tablespoon white truffle oil
Sautéed Swiss Chard
1 tablespoon olive oil
1/2 small onion
2 cloves garlic
1 1/2 pounds Swiss chard (about 1 large bunch), cut into strips
1/2 cup dry white wine (such as Chardonnay)
1 1/2 teaspoons coarse salt
1 1/2 teaspoons freshly ground white pepper
Baked Salmon
1 cup panko (Japanese bread crumbs)
1/3 pound smoked salmon, very finely chopped
1/3 cup prepared horseradish
1/3 cup plus 2 teaspoons olive oil, divided
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground white pepper
4 (6-ounce) filets salmon
Beurre Blanc
1/2 pound (2 sticks) unsalted butter, divided
1 shallot, finely diced
1 celery stalk, sliced
1/2 leek, cleaned and sliced
1/2 cup dry white wine (such as Chardonnay)
1/2 cup fish stock
1/2 cup heavy cream
1 1/2 teaspoons coarse salt
1 1/2 teaspoons freshly ground white pepper
Freshly chopped chives, optional
For the truffled cauliflower puree: Heat butter in a large stockpot over medium heat. Sauté shallot until translucent, then add cauliflower florets, cream, salt and pepper. Stir to combine.
Cover pot and bring mixture to a boil. Reduce heat, and simmer, covered, until the cauliflower is soft, about 10 minutes. Add salt and white pepper; stir in truffle oil.
Transfer mixture to a blender. Blend until smooth and creamy.
For the sautéed Swiss chard: Heat oil in a large skillet. Add onion and garlic, and sauté until fragrant. Add the Swiss chard and sauté until slightly wilted, about 4 minutes. Add the wine, salt and pepper; simmer until wine is reduced and Swiss chard is tender-crisp, about 5 minutes.
For the baked salmon: Preheat oven to 280°F. Combine panko, smoked salmon, horseradish, 1/3 cup olive oil, salt and pepper in a medium bowl. Stir until breadcrumbs absorb oil and mixture is combined.
Heat remaining 2 teaspoons oil in a large skillet over medium-high heat. Sear salmon on both sides, about 2 minutes per side. Cool to room temperature. Evenly distribute panko mixture among the tops of the salmon filets. Bake salmon for 15 to 20 minutes, or until crust is golden and salmon is just cooked through.
For the beurre blanc:
Cut butter into tablespoons. Reserve 2 tablespoons; set remaining butter aside.
Heat the reserved 2 tablespoons butter over medium heat. Sauté the shallot, celery and leek for 2 minutes. Add the wine and fish stock. Simmer until reduced by 2/3, about 10 minutes. Add heavy cream and simmer until mixture is reduced by 1/3.
Turn heat to low. Whisk remaining butter into wine mixture, one piece at a time, allowing each piece to melt fully before adding the next one. Season with salt and white pepper.
Strain mixture through a fine-mesh sieve into a bowl. Keep warm until ready to serve.
To serve:
Spoon truffled cauliflower puree onto the center of a plate and top with sautéed Swiss shard. Place a piece of salmon over the Swiss chard, then drizzle with beurre blanc. Garnish with fresh chives, if desired.
Curried Carrot and Apple Soup
Enchanted Garden, Disney Dream Cruise Ship
Yield: 4 servings
1/4 cup vegetable oil
1 tablespoon plus 1 teaspoon curry powder
1 cup diced carrots (about 4 medium carrots) plus 1 whole carrot, divided
1 medium onion, chopped
2 Granny Smith apples, peeled and chopped
4 cups vegetable broth
Coarse salt, to taste
Freshly ground black pepper, to taste
Plain yogurt, fresh parsley, for garnish
Heat the oil in a large, heavy bottomed pot over medium heat. Add curry powder and cook, stirring, for 2 to 3 minutes. Add diced carrots, onions and apple, and stir until coated with the curry powder. Sauté for 5 minutes. Add broth, stirring to combine.
Cover the pot. Simmer, stirring occasionally, until carrots and apples are very soft, about 20 to 25 minutes. Puree in a blender, or with a hand-held blender. Taste, and add salt and pepper, if desired.
While soup is cooking, preheat oven to 400°F. Peel remaining whole carrot and cut into very thin curls. Roast for 3 to 5 minutes, or until ends are browned and crisp.
Top each bowl of soup with yogurt, roasted carrot curls and fresh parsley. Serve warm.
