Recipe???

[Tatania]

Macadamia Nut Crusted Chicken with Papaya Marmalade and Sho Yu Cream Sauce

Macadamia Nut Crusted Chicken with Papaya Marmalade and Sho Yu Cream Sauce
Wolfgang Puck Café, Downtown Disney, WDW
serves 4

4 each Macadamia Nut Crusted Chicken Breast, (see recipe)
4 TBSP Olive oil
2 lb’s Mashed Potatoes
1 cup Papaya Marmalade, (see recipe)
1 cup Sho Yu Cream Sauce, (see recipe)
2 TBSP Toasted Sesame Seeds
1 ounce Micro Greens, (to garnish)

Preheat oven to 400 degree’s. For four servings divide and heat Olive oil in two separate sauté pans over moderate heat. For one or two orders use only one pan and only half the recipe amount of oil. It is important when sautéing not to overload your pan with too much of a cold product or the cooking medium, ( oil or butter ), will cool and you won’t sear the sautéed item.
When the oil begins to lightly smoke, carefully place prepared chicken in pan. Cook 2-3 minutes each side, occasionally taking a look at the bottom side making sure it isn’t getting too dark. When both sides are golden brown place in the oven for 6-7 minutes.
When the chicken is finished, remove from the oven and place on a cutting board. Cut in half on an angle.
Place a 6-8 ounce portion of prepared mashed potatoes in center of plate. Place a teaspoon of papaya marmalade at 12, 4 and 8 O’Clock around the outer perimeter of your plate. Sprinkle marmalade with toasted sesame seeds. Place a piece of cooked cut chicken atop potatoes and press into potatoes slightly, just enough to hold. Place second half of chicken atop first piece.
Ladle 2 ounce portion of sho yu cream sauce directly over stacked chicken. Garnish top with a micro green of choice. Repeat for each serving.

Macadamia Nut Crusted Chicken
4 each Chicken Breast, sknls / bnls ( 6 ounce portions )
taste Salt, kosher
taste Pepper, Black – fresh cracked
1 cup Flour, all-purpose
6 each Eggs, extra large - beaten
1 cup Panko Bread Crumb ( Japanese Bread Crumb)
2 oz Macadamia Nuts, finely chopped

Place flour in a cake pan. Place beaten eggs in a cake pan. Place bread crumb and finely chopped macadamia nuts in a third cake pan.
Place a 2 foot piece of plastic wrap on counter top. Place all four chicken atop the plastic. Top chicken with another piece of plastic wrap. With a flat meat tenderizer, gently pound chicken to even thickness. Remove top plastic and season chicken with salt & pepper.
One piece of chicken at a time place place in flour and gently press to coat. Shake off excess flour and place in eggs, turn to coat completely with egg. Pick up and let drip of excess egg, then place in panko-macadamia nut mixture. Gently press to coat both sides. Remove and place on a cookie sheet or large platter until your ready to cook. When completing the steps to coat the chicken use only one hand, keeping the other clean of dredge.

Papaya Marmalade
1 each Papaya, Hawaiian ( peeled, seeded & chopped )
1 cup Pineapple, fresh ( peeled & chopped )
3 TBSP Sugar, granulated
6 TBSP Water

Place all prepared ingredients in a 2 quart saucepan and bring to a simmer over medium heat. Cook one more minute and remove from heat. Using an electric immersion blender, puree ingredients to an applesauce consistency. Completely chill before using.

Sho Yu Cream Sauce
12 oz Heavy Cream
4 TBSP Soy Sauce, Kikkoman brand

Sho Yu is Japanese for soy sauce. Place heavy cream in a 1 quart saucepan and gently reduce over moderate heat. Reduce to a sauce consistency, about a 25-30% reduction. Place a wooden spoon into the cream, the reduced cream should lightly coat the back of the spoon. Try wiping your finger across the back of the spoon, it should leave a streak where your finger was. At this point, add the soy sauce and lightly reduce back to the consistency of the spoon experiment. When using cream in a sauce or soup you must use it once it’s been brought to a simmer. You cannot cool a sauce or soup that has fresh cream in it and then reheat it, it will break / separate.

 

[nibblesandbits]

Mashed Sweet Potato
Le Cellier, courtesy of Albert Riviello, Sous Chef
Serving Size: 8 portions

1 pounds Idaho potato (peeled)
1 Pound sweet potato(peeled)
1/8 quart Unsalted butter
1 cup Cream Cheese
1-cup milk (warmed)
1-tablespoon kosher salt
Black Pepper to taste



Boil or Steam potatoes until tender. Using a Food mill or mixer, incorporate all ingredients together and adjust seasonings as necessary.

ooh...that sounds good...but I'd never think to mash both regular potatoes with sweet potatoes. Hmm...might have to try it.

 

[Tatania]

Pan-Asian Pasta with Chicken or Shrimp

Oops, wrong title and can't edit.

Duck Confit
LeCellier Steakhouse, Albert Riviello Sous Chef

12 duck legs
1/2 pound parsley
1/2 pound rosemary
1/2 pound thyme
4 ounces peppercorn
1 ounce star anise
5 bay leaves
6 ounces course or Kosher salt (Epicurious uses about 5 TBSP. salt because too much salt makes the duck too tough and salty to use in anything but stews. )
3 pounds duck fat (cost as 1/3)
On a drying rack lined with cheesecloth large enough to hold the duck legs in a single layer, sprinkle all herbs, peppercorns, and spices, saving some of the salt for the next step. Salt and pepper the duck legs completely on all sides. Arrange the duck, skin-side up, over the herb/salt mixture.

Place another piece of cheesecloth on top of the product. Cover and weight the duck for 72 hours. Rinse the duck of all salt and pepper and dry thoroughly. Preheat the oven to 225°F. Melt the duck fat in a saucepan. Arrange the duck legs in a single snug layer in a high-sided baking dish or ovenproof saucepan. Cover with fat. Pour the melted fat over the duck (the duck pieces should be covered by fat) and place the confit in the oven. Cook the confit slowly at a very slow simmer — just an occasional bubble — until the duck is tender and can be easily pulled from the bone – 2 - 3 hours. Remove the confit from the oven. Cool and store the duck in the fat. (The confit will keep in the refrigerator for several weeks.)
To serve confit:
Lift the duck legs out of the fat and wipe off most but not quite all of it with kitchen paper. Put them skin-side up onto a rack resting over a roasting tin and roast for 15-20 minutes until the skin is crisp and golden and the meat has heated through. Alternatively, sauté the legs in a frying pan over a medium heat until crisp, golden and heated through. Or place Duck Legs in an oven dish skin side down under a hot grill for about 5 minutes, turn over and allow to thoroughly heat through and the skin to crisp and brown.
It is served whole and warm on a bed of mixed greens. The proscuitto and pomegranate mixture are sprinkled over the top of the duck.
NB: Strain and reserve the duck fat for later use. Keep it cool. In Jan. ‘08 this was served with crispy prosciutto ham and pomegranate molasses as an appetizer. Pomegranate molasses is used primarily in Mediterranean cooking. It is also called pomegranate syrup, because of it's consistency.

Prep. Note: Other standard recipes say you can use a container large enough to hold the duck legs in a single layer. They also say to sprinkle only half the herbs and salt on the bottom and the rest on top of the duck. The other recipes cover and refrigerate the meat for 1-2 days. Epicurious uses about 5 TBSP. salt for that amount of duck because too much salt makes the duck too tough and salty to use in anything but stews.NB: Strain and reserve the duck fat for later use. Keep it cool. In Jan. ‘08 this was served with crispy prosciutto ham and pomegranate molasses as an appetizer.

Note: Once esteemed as a preservation method, cooking and keeping duck in its rendered fat results in meltingly tender, moist, and extremely flavorful meat which can be used in a variety of simple preparations. Can be served hot or cold. Sear the duck legs in a hot skillet or shred the meat and add it to salads (tempers the saltiness), stews or duck rillettes. Just remember the duck must be salted a day before you plan to cook it.

 

[tigsmom]

From today's Sentinel...

Honey Crunch Cake
Disney's California Grill

Yield: 8-10 servings.

Sponge cake:

8 tablespoons unsalted butter, cut into pieces

1/2 cup milk

1 1/2 cups flour

2 teaspoons baking powder

3 large eggs

1/4 teaspoon salt

1 cup sugar

3/4 teaspoon almond extract

1/4 teaspoon vanilla extract

Honey crunch:

1 cup sugar

3 tablespoons each: water and corn syrup

2 1/4 teaspoons sifted baking soda

Honey simple syrup:

1/2 cup each: water and sugar

2 teaspoons honey

Honey whipped cream:

3 cups heavy cream

3/4 cup confectioners' sugar

5 tablespoons honey


1. For cake, heat oven to 375 F. Combine milk and butter in pan on low heat, stirring, until butter melts. Remove from heat. Mix flour and baking powder. In bowl, whip eggs to break up. Whip in salt. Gradually add sugar, whipping until mixture lightens. Add extracts. Gently whip in milk and butter mixture. Fold in flour mixture in 4 additions, mixing until smooth after each addition. Pour into buttered and flour-dusted 9-inch pan. (Line with buttered parchment paper, if desired.) Bake 15-20 minutes.

2. For crunch, combine water, sugar and corn syrup in pan. When temperature reaches 310 F, whisk in sifted baking soda. Turn off heat. Let mixture rise up without stirring. Pour onto a Silpat mat. Cool completely. Break into pieces; store in airtight container.

3. For syrup, bring water and sugar to boil. While still warm, whisk in honey. Refrigerate.

4. For cream, whip cream and sugar on medium 2 minutes. Add honey. Increase speed. Whip to medium soft peaks.

5. Cut cake in half. Drizzle bottom layer with syrup. Spread whipped cream on bottom layer. Arrange honey crunch on whipped cream and press into cream. Spread with a little more whipped cream. Set on top layer. Drizzle syrup on top layer. Frost top and sides with remaining whipped cream. Keep cake in refrigerator until ready to serve. Serve with remaining honey crunch.
​

 

[Tatania]

Tomatican con Manchego

Tomatican con Manchego (Tomato, Corn and Garbanzo Bean Stew with Manchego)
Epcot International Food and Wine Festival 2007, Chile
Serves 6

For The Vegetables
2 tablespoons olive oil
2 cups diced onions
1 cup garbanzo beans (I used the 1 tin, drained - about 1 3/4 cups)
4 cups drained canned tomatoes
1 cup frozen corn kernels
4 cups tomato juice
1 chili pepper, seeded and finely chopped
2 teaspoons ground cumin
1/2 cup coarsely chopped cilantro
1/2 cup coarsely grated Manchego cheese (the piece I had gave me about 1 1/2 cups grated)

For The Salsa
1/4 cup coarsely chopped cilantro
1/4 cup finely sliced green onions
1/4 cup finely diced red pepper
1/4 cup finely diced celery
1/4 cup Key lime juice
2 tablespoons olive oil
Hot sauce to taste
Sea salt and freshly ground pepper to taste

1. Preheat the oven to 350°F
2. For this stew, heat the olive oil in a large saucepan over medium heat. (I used an oven proof pot)
3. Add the diced onions and cook for 2 to 3 minutes or until the onions are soft.
4. Add the chick peas, tomatoes, and corn and cook for another 5 minutes.
5. Stir in the chili pepper, cumin and tomato juice. Bring the liquid to a boil, reduce the heat and simmer for 8 to 10 minutes or until slightly reduced. Taste for seasoning. (I added the cilantro at this point as it's not mentioned again for the stew)
6. Pour the vegetable mixture into an oiled 8" X 9" casserole dish and sprinkle the manchego cheese over the top of the vegetables. (I kept the vegetables in my oven proof pot because the stew is very liquid and there seems to be no point in transferring it).
7. Bake for 25 minutes or until the cheese is lightly browned.
8. In the meanwhile, make the salsa by combining all the ingredients in a small bowl. Taste for seasoning and set aside.
9. To serve, divide the vegetables among 6 serving plates and pass the Salsa separately.

Note: I made this for dinner tonight because I wanted a meat free, healthy entrée but I had my doubts because I generally do not like the taste of stewed tomatoes. I think 1/2 cup cheese would not have been enough because you get quite a large amount of stew and the melted cheese is the best part!

It actually turned out very tasty. I liked it and so did DS and his teenage buddy -who is making it a habit to be here at dinner time, LOL. He just loves trying all that Disney food. The Salsa is not really to my taste but it's fine when served slightly mixed into the stew.

 

[Tatania]

From today's Sentinel...

Honey Crunch Cake
Disney's California Grill​

Yield: 8-10 servings.​

Sponge cake:​

8 tablespoons unsalted butter, cut into pieces​

1/2 cup milk​

1 1/2 cups flour​

2 teaspoons baking powder​

3 large eggs​

1/4 teaspoon salt​

1 cup sugar​

3/4 teaspoon almond extract​

1/4 teaspoon vanilla extract​

Honey crunch:​

1 cup sugar​

3 tablespoons each: water and corn syrup​

2 1/4 teaspoons sifted baking soda​

Honey simple syrup:​

1/2 cup each: water and sugar​

2 teaspoons honey​

Honey whipped cream:​

3 cups heavy cream​

3/4 cup confectioners' sugar​

5 tablespoons honey​

1. For cake, heat oven to 375 F. Combine milk and butter in pan on low heat, stirring, until butter melts. Remove from heat. Mix flour and baking powder. In bowl, whip eggs to break up. Whip in salt. Gradually add sugar, whipping until mixture lightens. Add extracts. Gently whip in milk and butter mixture. Fold in flour mixture in 4 additions, mixing until smooth after each addition. Pour into buttered and flour-dusted 9-inch pan. (Line with buttered parchment paper, if desired.) Bake 15-20 minutes.​

2. For crunch, combine water, sugar and corn syrup in pan. When temperature reaches 310 F, whisk in sifted baking soda. Turn off heat. Let mixture rise up without stirring. Pour onto a Silpat mat. Cool completely. Break into pieces; store in airtight container.​

3. For syrup, bring water and sugar to boil. While still warm, whisk in honey. Refrigerate.​

4. For cream, whip cream and sugar on medium 2 minutes. Add honey. Increase speed. Whip to medium soft peaks.​

5. Cut cake in half. Drizzle bottom layer with syrup. Spread whipped cream on bottom layer. Arrange honey crunch on whipped cream and press into cream. Spread with a little more whipped cream. Set on top layer. Drizzle syrup on top layer. Frost top and sides with remaining whipped cream. Keep cake in refrigerator until ready to serve. Serve with remaining honey crunch.​

I requested this at the restaurant and am still waiting for a reply!
Thanks for catching this Tigsmom.

I wrote the Orlando Sentinel for the Caramel Apple Shooter dessert from CG and Heather McPherson told me she'll try and get it. If you can keep an eye out for it I'd appreciate it.

 

[Tatania]

Melktert

MELKTERT, South African Custard Pie
Boma – Flavors of Africa, Disney’s Animal Kingdom Lodge
Yield: 8 servings (1 pie)

1 each Pre-baked 9” Pie Dough Shell
2 cups Milk
2 each Cinnamon Sticks
6 each Peels from 6 Tangerines
1 each Vanilla Bean, split in half
½ cup Heavy Cream
¼ cup Cornstarch
1/3 cup Sugar
1/8 t. Salt
2 T. Butter
2 T. Apricot Jam
2 each Eggs
3 T. Sugar
¼ t. Cinnamon

1. Pre-bake the pie shell for 7 minutes until light brown in color.
2. Steep the milk with cinnamon, tangerine peels, and vanilla bean in a pot for about 3 minutes.
3. Remove pot from the heat and cover tightly for about 20 minutes. Then strain to remove the vanilla bean and peels.
4. Mix cream, cornstarch, sugar, and salt into a smooth paste. Temper into the milk.
5. Put the milk back on the stove and cook for about 2 minutes until mixture is heavily thickened.
6. Add the butter, then remove from the stove to cool to room temperature.
7. Brush the apricot jam on the inside of the pie shell.
8. Mix the eggs into the milk custard and pour into the pie shell.
9. Mix the 3 tablespoons of sugar and cinnamon together and sprinkle on top of the pie.
10. Bake the pie in a 350o oven for about 35 to 40 minutes until filling is slightly puffed and brown.


Note: Please remember these recipes are normally produced in larger quantities than needed for home consumption. While the culinary staff has adjusted the recipes to more closely suit your needs, you may need to adjust the spices and seasonings to achieve the exact taste you desire.

 

[tigsmom]

I requested this at the restaurant and am still waiting for a reply!
Thanks for catching this Tigsmom.

I wrote the Orlando Sentinel for the Caramel Apple Shooter dessert from CG and Heather McPherson told me she'll try and get it. If you can keep an eye out for it I'd appreciate it.

Will do! Heather is great about trying to get recipes :sohappy:

 

[tigsmom]

Blue Glow-tini

1.5 oz Sky Citrus (Any citrus vodka will do)
.5 oz Peach Schnapps
.5 oz Blue Cruacco
1 oz Pinapple Juice
1 oz Sour (margarita) mix

Build over ice, shake, strain into a sugar rimmed Martini glass.​

 

[Tatania]

Chiles En Nogada

CHILES EN NOGADA
San Angel Inn, Epcot
4 SERVINGS

FILLING
1 LB GROUND PORK MEAT
1/3 CUP ONIONS DICED
2 GARLIC CLOVES, CHOPPED
1/2 CUP FRESH PEACH, DICED
1/3 CUP RAISINS
1/3 CUP WALNUTS CHOPPED
1/3 CUP ALMONDS CHOPPED
1/2 TSP. SUGAR
2 CLOVES CHOPPED
1/2 CUP TOMATO SAUCE
1/4 TBS GROUND CINNAMON
1 TBS VEGETABLE OIL
1/4 TSP SALT
1/4 TSP GROUND BLACK PEPPER
1/2 CUP FRESH PEARS DICED

In a frying pan place, one tablespoon of oil. When the oil is hot add the ground pork meat, onions, garlic first and then all the rest of the ingredients and cook for 15 minutes.


PREPARATION FOR THE CHILES
Roast the 8 chiles poblanos in a gas burner, then, peel and remove the burned skin, the seeds and veins of the chiles and rinse them. Proceed to stuff the chiles with the filling prepared before.


WALNUT SAUCE

2 CUPS WALNUTS
2 SLICES WHITE BREAD
1 CUP MEXICAN FRESH CHEESE
1 CUP SOUR CREAM
1 TSP SUGAR
1/4 TSP GROUND CINNAMON
1/2 TSP SALT
3 CUPS HALF AND HALF CREAM

Place all ingredients in a blender and blend until smooth. Pour cold sauce over the chiles.

Thanks to Theresa Joiner of the Food and Beverage staff for sending this.
__________________
First visit to WDW in 1976
Have lost count how many times since then.

 

[Tatania]

Sopa De Elote (Corn Chowder)
San Angel Inn, Epcot
Yield: 6 servings

1 ½ lbs. Corn (off the cob)
3 oz. Flour
4 oz. Onions, Diced
3 oz. Poblano Pepper, skinned seeded & diced
4 oz Butter
1 ½ qt. Half & half
½ oz. Garlic, diced
Salt to Taste


In a medium size pot, melt butter over medium heat and slowly add the flour. Then add the garlic and the diced onions.
When blended together, add only 1qt. of the half & half, and 1 lb.of the corn. When the mixture thickens, add the remaining corn and half & half, salt to taste. Then add the Poblano Peppers.

 

[Tatania]

Almond-crusted Cheesecake

Almond-crusted Cheesecake - Inspired by the Year of a Million Dreams and served with Lambert cherry sauce.
Narcoossee's, Grand Floridian
Yield: 10 portions

INGREDIENTS
30 oz Cream cheese
7-1/2 oz Sugar
2 oz Sour cream
4 oz Whole eggs
¼ oz Almond essence
2 oz Heavy cream
¼ sheet Yellow cake or a 1 layer pie dough
15 oz Whipped cream
1 oz Chocolate dust for garnish
2-1/2 oz Semisweet chocolate for garnish
7-1/2 oz Sugared almonds
10 oz White ganache for garnish

METHOD:
Grease individual molds.
Roll out pie dough or cut sponge cake – ¼ inch to ¾ inch thick - and line bottom of molds
Combine cream cheese and sugar in a mixing bowl.
Blend in heavy cream and sour cream.
Mix until smooth.
Blend in eggs and almond.
Mix until smooth.
Pour mixture into the molds
Bake in a water bath at 300o F. for approximately 2 hours, or until filling is set.
Serve cold and top with sugared almonds

SUGAR ALMONDS

INGREDIENTS:
6 oz Sliced almonds
1 oz Egg whites
6 oz Sugar

METHOD:
Mix all ingredients together and evenly covered with egg whites and sugar. Bake at 250 degrees for 10 to 12 minutes or until golden brown

LAMBERT CHERRY SAUCE

INGREDIENTS:
1 cup Pureed strawberries (from fresh or frozen strawberries)
1 cup Pureed raspberries (from fresh or frozen raspberries)
1 cup Pureed blueberries (from fresh or frozen blueberries)
1 cup Pureed blackberries (from fresh or frozen blackberries)
¼ cup Sugar or to taste
1 tbls Water
2 cups Pureed blackcherries (from fresh or frozen)
METHOD:
Bring fruit purees, sugar and water to a boil
Add cherry puree and stir to incorporate
Let cool before using

User friendlier version.

 

[tigsmom]

140 individual cheesecakes?!

Looks yummy, I'll have to try and cut the recipe down a bit. :lol:

 

[Tatania]

Original Cheesecake

Original Cheesecake
Wonderland Café, Disney Quest

Crust Ingredients:
1 ½ cups graham cracker crumbs
¼ teaspoon ground cinnamon
1/3 cup melted margarine


Filling Ingredients:
4 8-ounce pkgs. cream cheese
1 ¼ cups granulated sugar
½ cup sour cream
2 teaspoons vanilla extract
5 eggs


Topping Ingredients:
½ cup sour cream
2 teaspoons granulated sugar
Canned whipped cream (optional)


1. Preheat oven to 475 degrees. Place a large pan or oven-safe skillet (that the cheesecake pan will fit inside) filled with about ½-inch of water into the oven while it preheats. This will be your water bath.
2. Combine 1 ½ cups graham cracker crumbs and ¼ teaspoon cinnamon into a medium bowl. Mix in 1/3 cup melted margarine. Press the crumb into a 9-inch spring form pan that has been lined on the bottom and side with parchment paper. Use the bottom of a drinking glass to press the crumb mixture into the bottom of the pan and about 2/3 the way up the side. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake dry when placed in the water bath in the oven. Put the crust in your freezer until the filling is done.
3. Use an electric mixer to combine the cream cheese with sugar, sour cream, and vanilla. Blend mixture for a couple of minutes or until the ingredients are smooth and creamy. Be sure to scrape down the sides of the bowl. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to integrate the eggs.
4. Remove the crust from the freezer and pour the filling into it.
5. Carefully place the cheesecake into the preheated water bath. Bake for 12 minutes at 475 degrees, then turn the oven down to 350 degrees and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. Remove the cheesecake from the oven to cool.
6. When the cheesecake has cooled, combine ½ cup sour cream and 2 teaspoons sugar. Spread the sweetened sour cream over the entire top surface of the cheesecake. Cover and chill the cheesecake in the refrigerator for at least 4 hours. To serve, slice the cheesecake into 12 equal portions. Apply a pile of canned whipped cream to the top of each slice and serve. Makes 12 servings.


Snickers Bar Chunks Cheesecake
Wonderland Café, Disney Quest
Yield: One 9-1/2 inch cheesecake

Crust:
1-1/2 cup chocolate wafer crumbs
1/4 cup butter, melted

Filling:
1-1/2 lbs. cream cheese, softened
1 cup sugar
4 eggs
1 Tbsp vanilla
1 cup heavy cream
1-1/2 cups small pieces of snack-sized SNICKERS® Bars

Topping:
4-1/2 cups small pieces of snack-sized SNICKERS® Bars

Fudge Sauce:
2 oz. unsweetened chocolate
3/4 cup sugar
1/3 cup boiling water
2 Tbsp butter
3 Tbsp light corn syrup

Garnish:
Whipped Cream

Directions:
1. To make crust, combine wafer crumbs and butter.
2. Press into the bottom and up the sides of a 9-1/2 inch springform pan. Set aside.
3. Preheat oven to 325 degrees F.
4. To make filling, with an electric mixer set on medium speed, combine cream cheese and sugar, beating until smooth.
5. Add eggs, one at a time.
6. Add vanilla and heavy cream. Beat at medium speed for 5 minutes.
7. Fold in SNICKERS® Bar pieces.
8. Pour filling into crust and bake for 1 hour and 20 minutes, or until cheesecake is almost set in center.
9. Remove from oven and let cool on a wire rack for 1 to 2 hours.
10. Top cooled cheesecake with SNICKERS® Bar pieces and chill for 4 to 6 hours.
11. To make fudge sauce, combine chocolate and butter in a heavy saucepan and cook over low heat, stirring gently, until mixture has melted.
12. Stir in boiling water, sugar, and light corn syrup, mixing until smooth.
13. Increase heat to medium and stir until mixture starts to boil.
14. Reduce heat and let simmer for 5 minutes without stirring.
15. Remove from heat and let cool for 15 to 20 minutes. Drizzle over chilled cheesecake just before serving.
16. Garnish with whipped cream..

 

[Tatania]

Caramel Apple Shooter

Caramel Apple Shooter
California Grill, Disney’s Contemporary Resort
Yield: 4 to 6 servings

Almond Crumble
Caramel Sauce
Poached Apples
Caramel Mousse
Sponge Cake (Yellow Cake)

Almond Crumble Ingredients
3 ounces almond paste
¾ cup sugar
6 tablespoons shortening
1 cup cake flour
1 stick melted butter

Method of Preparation

1. In a bowl, combine almond paste and sugar. Mix together. Add shortening, a little at a time and combine. Alternate adding the flour and melted butter a little at a time until mixture is smooth.
2. Pour mixture into a parchment-lined baking pan and smooth to flat. Cut into strips and freeze.
3. Grind into small pieces, place on baking sheet, bake at 350°F for approximately 12 to 15 minutes until golden brown.
4. Cool and store in airtight container.

Ingredients for Caramel Sauce

½ cup corn syrup
¾ cup granulated sugar
¼ cup + 1 tablespoon water
3 tablespoons butter
¾ cup heavy cream, warmed
1 teaspoon vanilla

Method of Preparation

1. Combine the corn syrup, sugar, and water in a saucepan. Stir while bringing the mixture to a boil. Wash away the sugar crystals from the sides of the pan. Without stirring any further, cook the mixture to an amber caramel, approximately 350° F. Do not let the mixture smoke and burn.
2. Carefully add the butter and the warmed cream to the caramel mixture; be aware that the mixture will raise high in the pan. Stir, and then bring back to a boil for 2 minutes. Remove from the heat and let cool to 86° F. Add the vanilla. Set aside.

Ingredients for Poached Apples

1 cup water
1 cup sugar
1 each Granny Smith apple (cut into small cube)
1 each Braeburn apple (cut into small cube)

Method of Preparation

1. Bring together water and sugar, and cook until boiling stage is reached.
2. Add cubed apples, and cook until apples are al dente (tender but still crunchy).
3. Take off heat and cool.

Ingredients for Caramel Mousse

½ cup corn syrup
¾ cup granulated sugar
¼ cup + 1 tablespoon water
3 tablespoons butter
¾ cup heavy cream, warmed
4 tablespoons powdered gelatin, bloomed in ¼ cup cold water
1 tablespoon vanilla extract
1 tablespoon Grand Marnier
½ cup egg yolks
2 ½ cups heavy cream

Method of Preparation

1. Combine the corn syrup, sugar and water in a saucepan. Stir while bringing the mixture to a boil. Wash away the sugar crystals from the sides of the pan. Without stirring any further, cook the mixture to an amber caramel; approximately 350°F. Do not let the mixture smoke and burn.
2. Carefully add the butter and the warmed cream to the caramel mixture; be aware that the mixture will raise high in the pan. Stir, and then bring back to a boil for 2 minutes. Remove from the heat and add gelatin; let cool to approximately 140°F. Add the vanilla and liqueur, temper (slowly adding into eggs while mixing causing the temperature of the eggs to rise. This prevents the eggs from curdling) into egg yolks. Add to a mixing bowl with whip attachment and whip until cool, approximately 86°F.
3. Whip heavy cream until soft peak stage is reached. Then fold the whipped cream and caramel together.
4. Use immediately and pipe into desired serving vessel.

Assembly

Caramel Sauce
Sponge Cake (yellow cake) small slice
Poached Apples
Caramel Mousse
Almond Crumble

1. Use your favorite serving container (small rocks glass, champagne glass, etc.)
2. Add caramel sauce first, cut small circle of sponge cake, and place on top of caramel sauce, add poached apples next, then the caramel mousse, and top with almond crumble.
3. Portions of each item in glass can vary depending on your personal taste.

 

[Tatania]

Cobblestone Cheese Bread

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.

 

[tigsmom]

Thanks for some great new recipes! :king:

 

[CrazyViolaGuy]

Drink Request

Does anyone have the recipe for the Typhoon Tilly drink served at Typhoon Lagoon? Thanks

 

[tigsmom]

Does anyone have the recipe for the Typhoon Tilly drink served at Typhoon Lagoon? Thanks

the only drinks I see listed are sodas, lemonade and beers along with juices and milk, coffee & tea. :shrug:

 

[CrazyViolaGuy]

the only drinks I see listed are sodas, lemonade and beers along with juices and milk, coffee & tea. :shrug:

Its served at Let's Go Slurpin' right off of the wave pool, an awesome drink. Its very sweet, I know it has melon liqueur and coconut milk maybe, I just don't know what else is in it and how much of each ingredient. lol. Ive searched just about everywhere for the recipe.