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Cinderella's Cheese French Toast
Once Upon a Time Character Breakfast
Cinderella's Castle, Magic Kingdom
3 each eggs
2 cups milk
1 tablespoon vanilla extract
3 tablespoons baking powder
6 tablespoons sugar
2 cups all-purpose flour
1 quart frying oil
6 each cheese Danish, cut into quarters
Mix eggs, milk and vanilla together and set aside. Sift baking powder,
sugar and flour together and add to egg mixture. Allow to stand for 10
minutes.
Bring Shortening to 375°. Dip cheese Danish in egg batter and place
dipped bread in fryer until golden brown on one side and turn over to
brown the other side. Roll in cinnamon/sugar and serve.
Strawberry-Banana Bread
Whispering Canyon Cafe, Wilderness Lodge
1 cup butter, softened
2 cups granulated sugar
2 cups ripe bananas (about 6 medium-size), mashed
4 eggs
1 teaspoon salt
2 teaspoons baking soda
3 cups flour
1 1/2 pounds frozen sliced strawberries, thawed
Grease two 9-by-5 inch
loaf pans. Preheat oven to 325 degrees. In a large mixing
bowl, cream the butter and sugar. Incorporate the bananas and
scrape the sides of the bowl with a spatula.
Gazpacho Del
Sol
Hollywood Brown Derby, Disney-MGM
Studios
4 cups yellow tomatoes, cored, deseeded and rough chopped
1/2 tsp. jalapeño, deseeded and chopped fine
1/4 cup light-colored sherry vinegar
1/2 cup sugar
1 tsp. kosher salt
1/4 cup fresh lemon juice
1 tbsp. rice vinegar
Place all the above ingredients in a food processor with a
blade attachment. Purée until smooth in texture. Top with
cucumber and mint drizzle (below). Serves six.
CUCUMBER AND MINT DRIZZLE
1 cup cucumber, peeled and seeded
1/2 cup sour cream
3 tbsp. fresh mint, chopped
1 tsp. kosher salt
1/2 tsp. ground black pepper
Place the cucumbers and sour cream in a food processor and
purée. Add the mint, salt and pepper. Purée for a few seconds.
Place the yellow tomato soup in chilled bowls and drizzle the
cucumber-mint sauce on top (an easy way to do this is to use a
plastic bag with a tiny corner cut off). Garnish with a sprig of
mint, if desired.
Cobb
Salad with French Dressing
Hollywood Brown Derby,
Disney-MGM Studios
1/2 head iceberg lettuce
1/2 bunch watercress
1 small bunch chicory
1/2 head romaine lettuce
2 medium tomatoes, blanched
and peeled
1 1/2 cups cooked turkey breast, diced
1 avocado
3 eggs, hard-cooked
1/2 cup blue cheese, crumbled
6 strips crisp bacon, crumbled
2 tbsp. chopped chives
Chop all greens very fine (reserve some watercress
for presentation) and arrange in salad bowl. Cut
tomatoes in half, remove seeds and dice une. Also dice
the turkey, avocado and eggs. Arrange the above
ingredients, as well as the blue cheese and bacon
crumbles, in straight lines across the greens. Arrange
the chives diagonally across the above lines. Present
the salad at the table, then toss with the dressing
(below) and place on chilled plates with a watercress
garnish. Serves six.
BROWN DERBY OLD-FASHIONED
FRENCH DRESSING
1/2 cup water
1/2 tsp. sugar
1 1/4 tbsp. salt
1 1/2 tsp. Worcestershire sauce
1 clove garlic, chopped
1/2 cup red-wine vinegar
Juice of 1/2 lemon
1/2 tbsp. ground black pepper
1/2 tsp. English mustard
1/2 cup olive oil
1 1/2 cups salad oil
Blend together all ingredients, except oils, then add
olive and salad oils and mix well. Blend well again
before mixing with salad.
Arugula
and Pear Salad with Pomegranate
Spoodles, Disney's
Boardwalk
1/2 cup balsamic vinegar
4 oz. Arugula, washed well
and dried
3 Seckel pears, peeled and sliced
Kosher salt and fresh cracked
black pepper
3 tbsp. extra virgin olive oil
Juice of half a lemon
2 tbsp. roasted walnut pieces
3 tbsp. Gorgonzola cheese
1 pomegranate, seeded
Make balsamic syrup by placing vinegar in a small
saucepan and cooking over low heat until thickened (or
until it starts bubbling). Cool. Place the Arugula and
pears together in a mixing bowl. Season with salt and
pepper. Dress with olive oil and lemon juice. Divide
salad onto four cold plates and garnish with walnuts,
cheese and pomegranate seeds. Drizzle a spoonful of
balsamic syrup over each salad.
Linguine
with Prosciutto and Mascarpone
Spoodles,
Disney's Boardwalk
1 1/2 cups mascarpone cheese
1 egg yolk
1/2 tsp. ground nutmeg
3 tbsp. olive oil
4 vine-ripened tomatoes, cored and halved
Kosher salt and fresh cracked black pepper
1 lb. dried linguine pasta
12 tbsp. unsalted butter
3 oz. thin-sliced prosciutto, cut into small strips
12 sage leaves
1 tbsp. parsley, chopped
Combine the mascarpone, egg yolk and nutmeg; set
aside. Heat a large sauté pan until it is very hot,
then add olive oil and tomatoes cut-side down. Sear
tomatoes over high heat for 5 minutes or until brown,
season with salt and pepper and set aside. Bring 2
gallons of water with 3 tablespoons of salt to boil. Add
pasta, and cook according to brand instructions. Drain,
reserving 1/2 cup of the cooking water, and place pasta
in a warm serving bowl. In a saucepan, cook the butter,
prosciutto and sage over medium heat until the butter
becomes brown. Add the butter mixture to the pasta with
the mascarpone and reserved pasta water. Garnish with
the seared tomatoes and the parsley.
Spoodles
Spicy Vegetable Stew
Spoodles, Disney's
Boardwalk
The produce of both Mexico and Italy figure prominently
in Spoodles' spicy vegetable stew, which has become a
favorite among regulars and even staff.
1 bunch broccoli rabe, cleaned and blanched
(or 1 bunch broccoli florets)
1/2 lb. small red bliss potatoes, blanched and wedged
1 head garlic, roasted and halved
7 tbsp. olive oil
1 small eggplant, diced large
1/2 tsp. crushed red pepper flakes
1 tsp. kosher salt
1/4 tsp. ground black pepper
4 tbsp. dry white wine
1 1/2 cups canned Italian whole peeled tomatoes
3 1/2 oz. goat cheese, crumbled or sliced
Prepare vegetables as directed. (To roast garlic,
place in small baking pan, drizzle with 1 tablespoon of
olive oil, and bake for 1 hour at 350 degrees. To
blanch, place broccoli in boiling water for 3 to 4
minutes and potatoes for 10 to 12 minutes. ) Set all
aside. In a large sauté pan, heat the remaining olive
oil over medium-high heat for 1 minute. Add the eggplant
and cook until slightly browned, then add broccoli rabe,
potatoes, garlic, red pepper flakes, salt and pepper.
Sauté for 2 minutes, then add wine and cook for just 1
minute. Add tomatoes and cook a couple more minutes,
until it is not too thin or watery. Serve in bowls,
topped with goat cheese. Serves four.
Penne
Bolognese
Mama Melrose's,
Disney-MGM Studios
2 tbsp. olive oil
2 tbsp. butter
2 medium carrots, chopped (about 1 cup)
1 medium onion, chopped (about 1/2 cup)
1/2 lb. Italian sausage, half hot and half sweet
1/2 lb. lean ground beef
1/2 cup dry red wine
3 28-oz. cans of imported pear-shaped tomatoes, drained
and chopped
1 tsp. salt
1/2 tsp. pepper
1 tsp. dried oregano
1 lb. cooked penne pasta
Fresh parsley and grated fresh Parmesan cheese for
garnish
Heat oil and butter in a large, heavy saucepan over
medium-high heat. Sauté the carrots and onions, then
stir in the sausage and ground beef.
Continue to cook over medium heat, stirring
occasionally, until done, then drain the mixture.
Stir in the wine and heat to boiling. Reduce heat and
simmer uncovered until all the wine has evaporated. Stir
in the tomatoes, salt, pepper and oregano, and heat
again to boiling.
Reduce heat. Cover and simmer for 45 minutes,
stirring occasionally. Toss with one pound of penne
pasta, garnish with parsley and Parmesan and serve.
Tomato,
Onion and Herb Salad
Mama Melrose's,
Disney-MGM Studios
4 fresh, vine-ripened tomatoes, sliced
1/2 medium red onion, thinly sliced
1/4 cup chopped fresh basil
1/8 cup chopped fresh sage
1/8 cup chopped fresh mint
1/3 cup extra-virgin olive oil
3 tbsp. balsamic vinegar
Salt and pepper to taste
Mix all the ingredients thoroughly. Serve chilled.
Grilled
Chicken Pizza
Artist Point,
Wilderness Lodge
1 lb. pizza dough (available pre-made in the dairy
section at your local supermarket), divided into four
pieces
1 lb. boneless chicken pieces (grill to add smoky
flavor)
Olive oil
1/2 cup chopped red pepper (sauté in olive oil and set
aside)
1/2 cup chopped onion (sauté in olive oil and set
aside)
1/4 cup chives
8 oz. shredded mozzarella cheese
Prepare the charcoals for grilling with the coals
glowing hot. Roll each piece of dough out to
approximately 1/8-inch thick. Brush lightly with olive
oil on both sides. Place directly on the grill grate.
Checking with a spatula, grill until the bottom is
golden brown and the top starts to bubble (about 5
minutes). Using 2 spatulas, turn dough over. Top evenly
with mozzarella, chicken, peppers, onions and chives.
Place lid on grill for approximately 6 minutes, or until
the bottom is golden brown and cheese is melted.
Berry
Cobbler
Artist Point,
Wilderness Lodge
3 cups all-purpose flour
1/4 tbsp. salt
2 1/2 tbsp. baking powder
1 1/8 cups granulated sugar
1/2 cup unsalted butter
2 eggs
1 cup heavy cream
2 cups blueberries or other seasonal berries
8 tbsp. brown sugar
8 tbsp. unsalted butter
Whipped cream or ice cream
Combine the flour, salt, baking powder and
sugar. Break the butter apart into small pieces
and mix it in. Add the eggs and stir until just
absorbed. Add the heavy cream and mix just
enough to incorporate (batter should be lumpy).
Divide the dough into four pieces.
In four 6-inch cake pans lined with parchment
paper, place the pieces of dough, spread evenly
along bottom of the pans. Spread the blueberries
on top of each piece. Sprinkle each with 2
tablespoons brown sugar. Dot each with 1
tablespoon butter.
Bake in a preheated 350 degree oven for 15
minutes, or until an inserted toothpick comes
out clean and dry and the cobblers are lightly
browned. Cool to room temperature, add fresh
berries (if desired) and serve with a dollop of
chilled whipped cream or vanilla ice
cream.
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Roasted
Red Peppers
Artist Point,
Wilderness Lodge
1/3 cup olive oil
1 clove of garlic, crushed
1 sprig of fresh rosemary
8 to 10 small, firm red potatoes
Kosher salt
Pepper
Add the garlic and the leaves from the rosemary sprig
to the olive oil. Rub the potatoes with the olive oil
mixture and sprinkle with salt and pepper to taste. Put
the potatoes in an uncovered roasting pan. Bake in a 400
degrees oven for 35 minutes, or until soft and slightly
browned. Serve with your choice of steamed or sautéed
seasonal vegetables.
Apple
Butter
Artist Point,
Wilderness Lodge
1/2 Red Delicious apple
1/2 Granny Smith apple
2 cups softened unsalted butter
1/8 cup applejack brandy
1/4 cup apple juice
1/8 tsp. salt
1/16 tsp. pepper
In food processor, purée whole cored apples (skin
on). Add all remaining ingredients and blend until
liquid is incorporated and entire batch is smooth.
Grilled
Figs with Prosciutto
Artist Point,
Wilderness Lodge
6 ripe (fresh) figs
8 sturdy 6-inch-long rosemary sprigs
4 slices prosciutto
Wash the figs thoroughly. If you are using green
Calimyrna figs (from California) or Turkish figs, cut
each one into quarters; if you are using smaller Black
Mission figs, cut each one in half.
Slice a piece of prosciutto the long way to about the
same width as the halved or quartered fig and roll the
fig in it. Continue with remaining figs. Strip the
leaves from each sprig of rosemary, leaving an inch of
green at one end. With a knife, sharpen the other end.
Slide 3 prosciutto-wrapped figs onto each rosemary
skewer and grill until the prosciutto is crispy. Serve
immediately. This is a filling appetizer and 1 skewer
per guest should be plenty. Serves 8.
Yogurt
Dip
From the kitchen of
Walt Disney World chef Christine Weissman
1 1/2 lbs. plain yogurt
1 garlic bulb, roasted
Salt to taste
Fresh ground pepper to taste
Roast the garlic by peeling the outer skin layers,
drizzling it with olive oil, and baking it in a
350-degree oven for about an hour. Pop the cloves out of
the skin and puree in food processor or mash with a fork
in a bowl; set aside. Place a sieve inside a stainless
steel bowl, line the sieve with cheesecloth, and put the
yogurt in.
Tie the four corners of the cloth together with a
piece of string and hang the yogurt "beggar's
purse" on a wooden spatula suspended on a rack in
the refrigerator with the sieve and bowl below it. Let
it hang at least 12 hours. Take the "yogurt
cheese" from the cheesecloth and pour it into a
stainless steel bowl. Add the mashed garlic and season
to taste with salt and pepper. Serve with grilled pita
or flatbread. Serves 10.
Seafood
Galette
Les Chefs De
France, Epcot
Yield: 8 servings.
8 ounces grouper
Salt and pepper to taste
2 egg whites
4 cups heavy cream, divided
1/2 ounce (1 tablespoon) Dijon mustard
6 drops hot sauce
8 drops Worcestershire sauce
2 tablespoons chopped chives
1 tablespoon chopped cilantro4 ounces lobster, chopped
8 ounces each: Salmon, shrimp, crab meat, chopped
Melted butter for ring molds
Olive oil for sautéing
3 shallots, finely chopped
2 tablespoons red-wine vinegar
2 cups white wine
Chopped tarragon to taste
14 ounces unsalted butter
1. Heat oven to 350 F. Cube grouper. Place in the work
bowl of a food processor. Add salt and freshly ground
pepper to taste. Process until smooth. Add egg whites.
Process until well-incorporated. With the machine
running, add 3 cups cream in a steady stream.
2. Add grouper mixture to mixing bowl. Add mustard, hot
sauce, Worcestershire sauce, chives and cilantro. Add
chopped salmon, lobster, shrimp and crab meat. Butter 8
(6-ounce) ring molds. Fill with seafood mixture. Bake 20
minutes.
3. Sauté shallots in butter. Add red-wine vinegar, white
wine and chopped tarragon to a sauté pan. Let cook until
reduced in volume by two-thirds. Add 1 cup heavy cream
and bring to a boil. Let reduce in volume to half. Add
salt and pepper pepper to taste. With mixture simmering,
add butter in small pieces. Using a hand-held mixer,
whip the sauce right in the pan to give the mixture a
smooth, white, foamy consistency.
4. Heat olive oil in a sauté pan. Pan-fry baked galettes
until golden on both sides. Place galettes on plates.
Add sauce. Garnish as desired.
Nutrition information per serving
Calories957Fat87 gCarbohydrate5 g
Cholesterol392 mgSodium486 mgProtein31 g
Mom's Meatloaf
50's Prime Time
Cafe
Chef Marianne Hunnel
Serves 8
Ingredients :
2 lbs ground beef
1 lbs ground pork
4 large eggs, lightly beaten
1
cup seasoned bread crumbs
1/2 cup finely chopped onion
1/4 cup finely
chopped green bell pepper
1/4 cup finely chopped red bell pepper
2
tablespoons plus 1/2 teaspoon Worcestershire sauce
1/2 teaspoon coarsely
cracked black peppercorns
1/2 teaspoon coarse salt
1/2 cup ketchup
1
tablespoon brown sugar
1 teaspoon Dijon mustard
1. preheat the oven to 350° F. lightly oil two 8-1/2" x 4-1/2" loaf pans
2. in a large bowl, combine the beef, pork, eggs, bread crumbs, onion, green
and red bell peppers, 2 tablespoons Worcestershire sauce, cracked peppercorns
and salt just until well blended; do not over mix
3. divide the meat mix in half, shape into 2 loaves, and place in the
prepared loaf pans. bake for 50-60 minutes, or until the internal temperature
taken with an instant-read thermometer is 155° F.
4. in a small bowl, stir the ketchup, brown sugar, mustard and the remaining
1/2 teaspoon of Worcestershire sauce. brush the meatloaf with the ketchup mixture and bake for 10 min. longer.
5. remove meatloaf from oven and let stand for 10 min. before serving.
Canadian
Cheddar Cheese Soup
Le Cellier Steakhouse
serves 4-6
Ingredients:
3 cups milk
1 cup chicken broth
6 slices bacon, diced
1/4 cup fnely diced red onion
1/4 cup finely diced celery
3 tablespoons all purpose flour
2 cups shredded canadian white cheddar cheese
1/2 teaspoons tabasco sauce or to taste
1/2 teaspoon worcestershire sause
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
fresh chives
1. In a 2-quart saucepan heat the milk and the
chicken broth over medium-low heat.
2. Meanwhile in a 4 or 5 quart dutch oven cook the
bacon stirring over medium heat for about 5 minutes or
until lightly browned.
3. Add the red onion, celery, and scallion and cook,
stirring until the onion has softened, about 5 minutes.
Add the flour and cook, stirring constantly for about 3
minutes.
4. Remove the dutch oven from the heat, add the
heated milk mixture and whisk until well blended. Return
to the heat and cook, whisking constantly, until the
mixture comes to a boil. Boil for 1 minutes or until
thickened.
5. Remove the dutch oven from the heat and stir in
the cheese, tabasco sause, worcestershire sauce, salt,
and pepper until the cheese is melted and the soup is
smooth.
6. Serve the soup hot, garnished with chives.
Disneyland's
Oatmeal Raisin Cookies
3 1/4 cups flour
1 tablespoon baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
2 1/8 cups shortening
1 3/4 cups brown sugar packed
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
4 cups rolled oats
2 1/2 cups dark raisins
Blend flour, baking powder, cinnamon, salt and baking
soda in mixing bowl. Set aside until needed.
Cream shortening with brown sugar and granulated
sugar until fluffy.
Beat in eggs and vanilla until smooth. Mix in reserved
flour mixture until well blended, about 2 minutes.
Add oats and raisins. Mix until blended, about 1 minute.
Using ice cream scoop (size #24), scoop out cookie
dough into 4 dozen large balls. Place about 6 balls on
each lightly greased baking sheet, pressing down until
about 1/4-inch thick and 3 inches in diameter.
Bake at 350 degrees for 9 to 12 minutes or until
browned. Cool slightly, then remove cookies from sheets
and cool on racks.
Honey Coriander Wing Sauce from o'hana at the
Polynesian Resort
Ingredients:
1/8 cup chili powder
1/4 cup ground ginger
2 ea lime zest
1/4 cup coriander
1 cup soy sauce
1 3/4 cup honey
Method:
Place all ingredients in a sauce pan.
Heat until hot.
Remove from heat and let cool. Serve with chicken wings.
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Tonga
Toast
Kona Cafe, Polynesian Resort
1 cup sugar
2 teaspoons cinnamon
1 loaf of sourdough bread (8 inches long)
2 bananas, peeled
1 quart canola oil, for frying
Mix the sugar and cinnamon with a fork until thoroughly blended, and set
aside. Slice the bread into four two-inch-thick slices. Cut
each banana in half crosswise. Place a bread slice flat on the
counter and tear out just enough from the middle (do not tear all the
way through) to stuff half a banana into; repeat with each bread slice.
In
a large pot or a deep fryer, heat the oil to 350 degrees; use a candy
thermometer to make certain the oil does not get any hotter, or it will
burn. Gently place one bread slice into the oil for 1 minute or
until light brown. Turn and fry for another minute on the other
side. Remove bread from the pot and toss it in the sugar and
cinnamon mixture. Repeat for each piece. Serves 4.
Grilled
Pork Tenderloin
California Grill, Contemporary Resort
The California Grill's signature dish is a grilled pork
tenderloin with polenta and balsamic smothered mushrooms.
MUSTARD BUTTER FOR PORK
1 stick of butter (room temperature)
2 tbsp. Dijon mustard
2 tbsp. whole grain mustard
2 tsp. lemon juice, freshly squeezed
Splash of Worcestershire sauce
Kosher salt and fresh ground black pepper, to taste
Combine all ingredients until well blended. Set aside. Makes
enough to coat 3 to 4 pounds of pork tenderloin.
POLENTA
(For a low-fat alternative, try substituting water or yogurt for
the milk and heavy cream.)
1 cup diced white onion
1 head garlic, diced and sautéed
2 1/2 cups water
2 1/2 cups milk
1/2 cup heavy cream
2 cups polenta (less if you prefer a softer texture)
1 cup Asiago cheese, grated
4 ounces goat cheese, crumbled
1/4 cup finely chopped fresh herbs—equal parts thyme,
rosemary, sage, and chives (if using dried herbs, cut
proportions in half).
Kosher salt and fresh ground black pepper, to taste
Sauté onion in a small amount of olive oil until transparent.
Stir in garlic, then add water, milk and cream and bring to a
boil. Whisk in polenta slowly, stirring until thick and
bubbling. Continue to stir and cook for 2 to 3 minutes. Remove
from heat and let thicken for 5 minutes.
Pour mixture into a pan and bake at 275 degrees for 25 minutes.
Remove from oven and fold in cheeses and herbs. Add salt and
pepper and pour into a crock to serve.
PORK TENDERLOIN
You will need one-third to one-half pound of fresh, not
previously frozen, tenderloins per person. Coat the tenderloins
with olive oil and season generously with salt and pepper. Sear
in a hot cast-iron skillet, browning on all sides. Set aside for
later grilling, reserving pan juices.
BALSAMIC SMOTHERED MUSHROOMS
1/2 cup shallots, minced
1/2 cup dry red wine
1/2 cup balsamic vinegar
1 cup stock, chicken or beef
1 1/2 pounds assorted mushrooms
1 tsp. fresh thyme, minced
Place shallots in a sauté pan with the reserved pork tenderloin
pan juices. Sauté, stirring, then deglaze the pan with the wine
and vinegar. Reduce liquid by half, then add the stock and
continue cooking until liquid has reached a light glaze
consistency.
Wash, slice and season the assorted mushrooms with a little
olive oil. (Pleau uses criminis at the California Grill, but
thinks portobellos, oysters and shiitakes all work well, too.)
Spread the mushrooms out on a grill rack and place over low
heat. Cover for a few minutes to lightly smoke the mushrooms.
Combine the mushrooms with the reduced liquid and set aside.
Next, grill the tenderloins over a low to medium fire, turning
frequently to lightly brown on all sides (approximately 20
minutes). Baste occasionally with the mustard butter and
continue to grill until the tenderloins reach desired doneness.
To serve, place a cup of polenta on each plate. Slice the
tenderloins into thick coins and place five coins in the center
of the polenta. Ladle the balsamic mushroom sauce over the coins
and top with a few leaves of sage or parsley.
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Hollywood
Grapefruit Cake
Hollywood Brown Derby, Disney-MGM
Studios
1 1/2 cups sifted cake flour
3/4 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 cup water
1/4 cup vegetable oil
3 eggs (separated)
3 tbsp. grapefruit juice
1/2 tsp. grated lemon rind
1/4 tsp. cream of tartar
Preheat oven to 350 degrees. Sift together flour, sugar, baking
powder and salt into mixing bowl. Make a well in the center of the dry
ingredients. Add water, oil, egg yolks, grapefruit juice and lemon rind.
Beat until smooth. Beat egg whites and cream of tartar separately until
whites are stiff but not dry. Gradually fold the whites into the cake
batter, folding gently with a rubber spatula until just blended. Do not
stir the mixture. Pour into an ungreased 10-inch cake pan.
Bake at 350 degrees for 25 to 30 minutes, or until the cake springs
back in the center when touched lightly. Place the pan on cake rack
until cool. Run spatula around edge of cake. Carefully remove from pan.
With a serrated knife, gently cut into two layers. After cutting the
cake in two, slide a flat cookie sheet between the layers to lift the
top one off; after frosting the bottom layer, simply slide the top back
on.
GRAPEFRUIT CREAM-CHEESE FROSTING
2 6-oz. pkgs. cream cheese
2 tsp. lemon juice
1 tsp. grated lemon rind
3/4 cup powdered sugar (sifted)
6 to 8 drops yellow food coloring (optional)
1 1-lb. can grapefruit sections, well-drained, reserving 2 tbsp. of
juice; or 3 fresh grapefruits, peeled, sectioned, and drained, reserving
2 tbsp. of fresh juice.
Let cream cheese soften at room temperature, then beat until fluffy.
Add lemon juice and rind. Gradually blend in sugar and beat until
well-blended. Add food coloring, if desired. Add reserved 2 tablespoons
of grapefruit juice and blend. Divide the frosting evenly into two
bowls. Roughly chop 2/3 of the grapefruit sections and add them to half
the frosting. Spread this mixture on the bottom layer of the cake. Top
with the second layer of cake, and frost the top and sides with the
remaining frosting. Garnish each portion with a grapefruit slice. Serves
six.
Plum
Galette
Spoodles, Disney's
Boardwalk
TO MAKE THE DOUGH:
3 tbsp. cream cheese
1/3 cup ice-cold water
1 cup all-purpose flour
1/4 cup cornmeal
1 tbsp. sugar
1/4 tsp. salt
1/2 cinnamon stick, coarsely ground in coffee grinder, or 1/2 tsp.
ground cinnamon
6 tbsp. cold butter, cut into small pieces
Blend cream cheese and water in a small bowl with a fork and set
aside. In a large bowl, use a fork to mix the flour, cornmeal, sugar,
salt and cinnamon. Drop the butter pieces into the flour mixture,
tossing just enough to coat them. Then work the butter into the flour
with a pastry blender or large fork. Sprinkle the cream cheese mixture
over the dough 1 tablespoon at a time, tossing gently with a fork. Press
dough with hands just enough to form a ball. (Dough should be moist
enough to stick together. If it is not, add additional ice water.)
Refrigerate dough for 15 minutes.
Divide the dough into 4 equal balls and quickly roll each into a
6-inch circle. (The less you handle the dough, the flakier your cooked
pastry will be.) Place dough on a sheet lined with wax paper, and chill
for 2 hours.
TO MAKE THE FILLING:
1/2 lb. Italian plums, pitted and quartered
2 tbsp. granulated sugar
2 cinnamon sticks, each cut in 2 pieces
1 tbsp. red wine
2 whole cloves
Mix plums with sugar, cinnamon, red wine and cloves, and marinate in
the refrigerator for 2 hours. Remove cloves and divide the filling into
4 equal portions with 1 cinnamon stick each.
TO FINISH:
1 tbsp. butter
1 1/2 tsp. granulated sugar
Preheat oven to 350 degrees. Divide the filling among the 4 discs and
overlap dough edges to make a nest. Dot each with butter and sprinkle
with sugar. Place in refrigerator for another 30 minutes, then bake
galettes for 45 minutes or until golden brown. Cool on racks. Serve
warm, topped with ice cream if you like.
Chicken
and Chianti Risotto
Mama Melrose's, Disney-MGM
Studios
2 tbsp. olive oil
1 tbsp. butter
1 medium onion, diced
1 medium green bell pepper, diced
1/2 chicken, boned, skinned and diced
2 cups uncooked Arborio rice
1/2 cup of your favorite Chianti
3 1/4 cups chicken broth
3/4 cup of butter, warmed to
room temperature (optional)
4 tbsp. grated fresh Parmesan cheese
1/2 tsp. fresh cracked black pepper
Heat the oil and 1 tablespoon of butter in a heavy saucepan over
medium-high heat. Sauté the onion and pepper until onion is
translucent. Add the chicken and the rice and sauté for another 3 to 5
minutes. Add the wine and cook, stirring frequently, until all the
liquid has evaporated. Reduce the heat to medium and, stirring
constantly, add the broth one cup at a time. Wait until each cup of the
broth is incorporated into the rice mixture before adding the next cup
(about 4 to 5 minutes for each cup). When all of the broth is
incorporated, the risotto mixture should have an even, creamy
consistency. Fold in remaining butter and cheese. Season with black
pepper, and serve immediately.
Mama's
Fruit Salad
Mama Melrose's, Disney-MGM
Studios
1 cup Amaretto liqueur
1/2 cup Asti Spumante or dry white wine, plus another 1/2 cup
2 tbsp. sugar
2 tbsp. fresh lemon juice
1 pint strawberries, sliced
1 cup seedless grapes
2 unpeeled apples, cored and diced
2 unpeeled pears, cored and diced
2 bananas, peeled and sliced
2 fresh figs or fresh kiwifruit, peeled and sliced
Mix the Amaretto, 1/2 cup of the Asti Spumante or wine, the
sugar and the lemon juice in a large serving bowl. Add the
fruit, and toss. Cover and refrigerate for at least 1 hour.
Immediately before serving, pour the remaining 1/2 cup of the
Asti Spumante over the fruit, and toss again.
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Beefsteak
Tomatoes
Artist Point, Wilderness Lodge
4 ripe beefsteak tomatoes
1 tbsp. cilantro
1/2 tsp. cracked black pepper
1/2 tsp. kosher salt
Slice the tomatoes into 12 slices, 1 inch thick. Clean and chop
the cilantro leaves. Sprinkle the tomatoes with cilantro, black pepper
and salt. Let stand at room temperature for 1 hour before serving.
Homemade
Sweet Pickles
Artist Point, Wilderness Lodge
1/2 cup non-iodized salt
Ice water to cover (about 2 quarts)
3 lbs. sliced Kirby (pickling) cucumbers
1 lb. sliced white onions
3 cups apple cider vinegar
4 cups granulated sugar
2 tbsp. mustard seeds
1 tsp. turmeric
2 cups water
First, make a brine by adding the non-iodized salt to the ice water.
Then, chill the cucumbers and onions in the brine for 1 hour. In a large
pan, heat the vinegar, sugar, mustard seeds, turmeric and water until
boiling. Add the cucumbers and the onions and then cook for
approximately 5 minutes, or until the pickles start to lose their color.
Remove from the heat and let them cool in the liquid. Refrigerate in any
nonmetallic container.
Wilderness
Lodge's Signature Dish: Sake Kasu Halibut
Artist Point, Wilderness Lodge
Sake Kasu Halibut is served with roasted red potatoes and sautéed
seasonal vegetables, homemade bread, apple butter and smoked salmon pâté.
Ingredients:
4 to 6 8-oz. fresh Alaskan halibut filets
2 cups sake (Japanese rice wine)
4 tbsp. brown sugar
1 tsp. kosher salt
8 whole chives
1 cup soy glaze (recipe below)
Directions:
Rinse halibut filets and place in a small container.
Blend the sake, brown sugar and kosher salt together. Pour over the
filets so the marinade covers them completely. Let marinate 12 hours.
Remove filets from marinade and grill over a charcoal grill until the
fish is firm to the touch. Just before serving, brush with soy glaze.
Garnish with 2 whole chives laid across the fish.
SOY GLAZE
1/2 cup apple juice
1/2 cup light soy sauce
1/2 tbsp. cornstarch
Mix apple juice and soy sauce. Stir in cornstarch.
Bring to a low simmer until the glaze has slightly thickened and the
starchy taste is gone.
Smoked
Salmon Pate
Artist Point, Wilderness Lodge
1 lb. smoked salmon
1/8 cup heavy cream
1 to 2 drops Tabasco sauce
1/2 tsp. drained horseradish
1/2 cup softened unsalted butter
1/2 tsp. chives
Salt and white pepper to taste
In a food processor, purée fish until smooth, then add all
remaining ingredients and blend. Serve pâté and apple
butter on thickly sliced, crusty bread.
Herb
Pesto
Artist Point, Wilderness Lodge
1 cup fresh basil, washed and chopped coarse
2 tbsp. fresh sage, washed and chopped coarse
1 tbsp. fresh oregano, washed and chopped coarse
1/2 cup baby spinach, washed and chopped coarse
1/4 cup pine nuts
8 garlic cloves
1/2 cup Asiago cheese, grated
1/2 cup extra virgin olive oil
Kosher salt to taste
Fresh ground black pepper to taste
In a food processor or a blender, chop all of the herbs and the
spinach together. Next, add the pine nuts and the garlic cloves and chop
together. Then, add the grated Asiago cheese and slowly pour olive oil
into the mixture to emulsify. Season to taste with kosher salt and fresh
ground pepper. This recipe makes approximately 2 cups. Serve with bread,
crackers or over pasta.
Chocolate
Dipped Almond Biscotti
Disney's Boardwalk Bakery
3/4 cup unsalted butter,
room temperature
3/4 cup sugar
4 large eggs
1 tbsp. vanilla
2 tsp. almond extract
3 3/4 cups all-purpose flour
2 tsp. baking powder
1 tsp. kosher salt
2 tsp. lemon zest
2 tsp. orange zest
1 cup almonds, toasted
Preheat the oven to 350 degrees. Line the cookie sheet with parchment
paper or lightly grease. Sift flour, baking powder and salt together,
and set aside. In a large mixing bowl, cream the butter and sugar. Add
eggs, vanilla, almond extract and lemon and orange zest, and beat until
the mixture is combined (it will be soupy and a bit lumpy). Add half the
flour mixture and beat until it is just combined. Use a wooden spoon to
stir in the remaining flour mixture and the nuts.
Shape the dough into two 15- x 3 1/2- x 1/2-inch logs and place them
on the cookie sheet about 3 inches apart. Bake 32 to 35 minutes or until
golden brown. Cool 2 hours.
Using a long serrated knife slice the logs diagonally into 1/2-inch
slices. Arrange cut-side down on a baking sheet and bake at 300 degrees
for 7 minutes. Flip the biscotti over and bake an additional 4 to 5
minutes. Cool on a wire rack.
DOUBLE-CHOCOLATE COATING
6 oz. high-quality bittersweet
chocolate
5 tbsp. unsalted butter
2 oz. white chocolate
Melt the bittersweet chocolate and butter in a double boiler over
gently simmering water (or melt in a microwave, stirring every 15
seconds until nearly melted, then remove and stir until fully melted).
Dip half of each biscotti in chocolate, then let dry on a cooling rack.
Melt white chocolate in a double boiler over gently simmering water (or
melt in a microwave, stirring every 15 seconds until nearly melted, then
remove and stir until fully melted) and place in a pastry bag with a une
writing tip (or in a plastic freezer bag with a tiny piece of the corner
cut off). Drizzle white chocolate over the dark chocolate. Makes 36
biscotti.
Disney's
Contemporary Resort's Sticky Mickeys
Yield: 1 1/2 dozen.
1 cup water (warm) 4 teaspoon yeast 4 eggs 1 stick butter 5 cups bread
flour 3/4 cup cake flour 1/2 cup granulated sugar 2 tablespoons milk
powder 1 tablespoon salt 1/2 teaspoon cinnamon 1/2 teaspoon orange zest
1 stick butter, melted 1 cup cinnamon sugar Sugar Icing (see note)
Caramel sauce for serving (see note)
1. Heat oven to 380 F. Dissolve yeast in warm water in a large bowl.
Let bloom for 3 to 5 minutes. Add the rest of the ingredients except
last butter and cinnamon sugar, and mix at low speed with electric mixer
until smooth and elastic, about 10-12 minutes.
2. Place dough in a greased bowl, cover, and let rise in a warm place
until double in bulk. Punch dough down, and cut into 56 (1-ounce) pieces
using a scale. Roll dough into small balls.
3. Take three balls, hold together, dunk in melted butter, and press
into cinnamon sugar. Place in large muffin pan, sugar side down. Let
proof in warm area, until dough is doubled in size again. Bake for 15-18
minutes, until golden brown. Take out of muffin pan while still warm.
Cool, and cover with icing.
4. To serve, place a Sticky Mickey on a plate. Slit down into the
Mickey. Pour caramel sauce into slit.
How to make sugar icing: Mix 1 cup powdered sugar with 1 to 2
tablespoons water until sugar is dissolved and mixture is smooth and
runs in a ribbon when poured from a spoon.
How to make caramel sauce: Melt 1/2 stick butter in pan on medium
heat. Stir in 3/4 cup brown sugar; mix well. Add 3/4 teaspoon vanilla
and 1/4 teaspoon cinnamon and continuously stir for 5 minutes. Stir with
a whip and slowly add 1 cup heavy whipping cream. Once cream is added,
continue to cook for 5 minutes. Keep warm.
Banana
Bread
Disney's Animal Kingdom Lodge
Yield: 3 loaves
(5-inch-by-3-inch-by-2-inch)
1 cup butter 11/4 cup sugar 2 eggs 21/4 cup all-purpose flour 1/2
teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 3
bananas, mashed 1/2 teaspoon vanilla extract 1/2 cup buttermilk
1. Lightly spray the inside of 3 aluminum loaf pans.
2. In a small mixer bowl fitted with a paddle, cream the butter with
sugar. Add the eggs.
3. Sift the flour, baking powder, baking soda, and salt. Add to the
butter mixture. Add the bananas, extract, and buttermilk.
4. Pour batter equally into each loaf pan. Bake in a 340 F oven for
about 30 minutes, or until a skewer comes out clean.
Zebra Domes
From Animal Kingdom Lodge
Yield: 16 servings
Ingredients:
1 pound milk chocolate
¼ cup espresso coffee
5 egg yolks
¼ cup + 1 tablespoon sugar
6 sheets gelatin
½ cup Kahlua Liqueur
4 cups heavy cream
¾ cup white chocolate ganache
¼ cup dark chocolate ganache
Method:
1. Melt milk chocolate.
2. Whip heavy cream to soft peaks.
3. Mix yolks with sugar.
4. Soften gelatin leaves in cold water.
5. Mix gelatin with Kahlua and coffee. Set bowl over hot water bath to
dissolve the gelatin.
6. Fold 1/3 of whipped cream into the chocolate.
7. Add the yolks, then the gelatin mixture.
8. Fold in the rest of the cream.
9. Pour mousse in flexipan domes almost to the top.
10. Place sponge circle (1/4" thick yellow cake cut in a circle) on
top. Leave in the freezer to set.
11. Once hard, unmold and place in glazing racks.
12. Make white chocolate ganache and chocolate ganache.
13. Put chocolate ganache in a pastry bag. Ladle white chocolate ganache
to cover each dome. Simultaneously, pipe a stripe design of chocolate
ganache over the dome.
14. Refrigerate to allow the glaze to set.
15. Decorate the bottom edge with coffee crunch.
16. Place a chocolate covered coffee bean on the center of each dome.
Note: One sheet of gelatin is equal to one teaspoon of unflavored
powdered gelatin dissolved in ¼ cup of water.
Beignets
Port Orleans French Quarter Food Court
1 pk Dry yeast
1/2 C Sugar
2 lg. Eggs
7 C Flour
1 1/2C Warm water
1 tsp Salt
1 C Undiluted evaporated milk
1/4 C Soft shortening
Oil; for frying
Confectioner's sugar
In a large bowl, sprinkle yeast over water, stir to dissolve.
Add sugar, salt, eggs, and milk. Blend with rotary beater.
Add 4 cups of the flour, beat with a wooden spoon until smooth and
thoroughly blended. Beat in the shortening, then add the remaining
flour, about 1/3 cup at a time, beating it in with a spoon until it
becomes too stiff to stir, then working in the rest with your hands.
Cover and chill overnight. Roll out on floured board to 1/8"
thickness. Cut into 2 1/2" squares. Deep fry at 360 degrees 2-3
minutes or until lightly browned on both sides. Drain on paper towels.
Sprinkle heavily with confectioner's sugar.
Makes about 5 dozen.
TIRAMASU
From the Dessert Menu of the Swan and Dolphin Resorts
Ingredients For The Tiramisu Mix:
1 lb. Mascarpone cheese
6 Oz. Yolk (must be pasteurized)
5 Oz. Sugar
½ lb. Whipped cream
Ingredients For The Ladyfinger:
4 Egg Whites
4 Egg Yolks
5 Oz. Sugar
2 Oz. All Purpose Flour
Method for the Tiramisu Mix:
Mix the egg yolks and sugar together. Add the mascarpone cheese, and
fold the whipped cream into the mix.
Method for the Ladyfinger:
Whip the egg whites with the sugar until you get a meringue. Then add
the yolk by hand. With a spatula, fold in the flour.
With the help of a piping bag, pipe some little finger cookies onto
lightly sprayed parchment paper 3" long and 1" wide.
Bake in the oven at 350° for 15 minutes until it becomes a nice
blond color.
Presentation:
In a bowl put down a layer of ladyfinger, soak them with some strong
coffee and then put a layer of tiramisu mix 2" high.
Repeat this step until bowl is filled.
Before serving you must dust the top of the tiramisu with cocoa powder.
Keep refrigerated 2 hours before you serve it .
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