<><> The "Official" DISNEY RECIPE Exchange! <><> 1850+ recipes!

[MazdaUK]

Thanks I'll check the index. And I'm glad they make some M&C in some restaurants - maybe I'll try that, I mostly use a Cracker Barrel one (as that's what DS loved) but I'd like a change. I knew some used box recipe but I hadn't heard of Staufers - we don't have that here. Actually, although we have Kraft we don't have half as many ready meal options. Perhaps that's just as well, given the calories

 

[slk537]

This thread is SO great! I have copied over a few and I can't wait to make more WDW recipes until the next trip.

I have checked the index and can't find two recipes I would LOVE to have! We had a delicious dinner at The Wave this month and I would like to make the black bean soup with pork tenderloin at home, as well as the avocado citrus salad.

Anyone have these??

 

[jknepfle]

Does anyone happen to have the recipe for the coconut bars that they sell at the Beach Club Marketplace? We had them when we were there last June and I can't stop thinking about them!!!

Thanks in advance!

 

[Tatania]

Salmon and English Pea Risotto with Spring Ramps
California Grill at Disney’s Contemporary Resort
Serves 4

Ramp Pesto:
1 1/4 cups extra virgin olive oil
1/4 cup roughly chopped fresh whole ramps, root ends and tough tops removed and discarded
2 tablespoons grated aged (hard) goat cheese
1 1/2 tablespoons toasted pine nuts
1 teaspoon roasted garlic puree
1 clove garlic, peeled and minced
Pinch coarse salt, coarsely ground black pepper

Roasted Black Trumpet Mushrooms:
2 tablespoons extra virgin olive oil
1 tablespoon minced shallot
1 clove garlic, minced
2 cups black trumpet mushrooms, or similar wild, meaty mushrooms
1/2 teaspoon coarse salt
1/4 teaspoon coarsely ground black pepper

Sautéed Peas and Ramps:
1 tablespoon butter
12 fresh ramps, washed well
1/2 cup fresh English peas
1/2 teaspoon coarse salt
1/4 teaspoon coarsely ground black pepper
English Pea Risotto:
2 cups fresh English peas
1/4 cup sugar
6 1/4 cups vegetable stock, divided
1/4 cup olive oil
1/2 cup diced onion
2 cloves garlic, minced
1 1/4 cups carnaroli or Arborio rice (also called risotto rice)
1/2 cup heavy cream
1/4 cup grated manchego cheese
1 tablespoon butter
1/4 teaspoon coarsely ground black pepper
Coarse salt, to taste
Salmon 4 (6-ounce) filets skinless wild salmon
1/2 teaspoon coarse salt
1/4 teaspoon ground white pepper
1 tablespoon canola oil
24 yellow pea tendrils, for garnish

For ramp pesto:
1. Place all ingredients in a food processor; pulse until mixture is well combined but still slightly chunky. Set aside.

For roasted black trumpet mushrooms:
1. Preheat oven to 400F.
2. Place oil, shallot, garlic, and mushrooms in a large bowl. Toss to coat. Sprinkle with the salt and pepper, and toss again to thoroughly combine.
3. Place mixture on an ungreased baking sheet. Roast for 15 to 17 minutes, or until the mushrooms are fragrant and slightly shriveled.
4. Place the roasted mushrooms in a medium sauté pan over high heat. Sauté for 2 to 3 minutes, tossing constantly, until mushrooms are seared and crisp around edges. Set aside and keep warm.

For sautéed peas and ramps:
1. Melt butter in a medium sauté pan over medium heat. When butter is frothy, add ramps and peas. Sauté for 2 minutes until just warm. Add salt and pepper; stir to combine. Set aside and keep warm.

For English pea risotto:
1. Bring a medium saucepan of water to a boil over high heat. Add peas and sugar to water. Cook 2 minutes, then plunge peas into an ice water bath to stop the cooking.
2. Place cooked peas and 1/4 cup of vegetable stock in food processor and puree. Once the mixture is smooth, pour through a fine-mesh sieve into a medium bowl, pressing puree through the sieve with the back of a spoon. Discard solids. Set pea puree aside.
3. Place remaining 6 cups vegetable broth in a medium saucepan over medium-high heat. Bring to a slight boil, then adjust heat to medium to keep at a simmer.
4. Heat oil in a wide-bottomed saucepan over medium heat. Add onion and garlic, and sauté for 3 to 4 minutes, or until onion is translucent. Add rice; sauté for 2 minutes, stirring constantly with a wooden spoon.
5. Slowly ladle 1/2 cup simmering broth into rice, stirring constantly until most of broth is adsorbed. Continue adding broth, 1 ladleful at a time, stirring frequently between additions and waiting until rice looks slightly dry before adding the next ladleful. When most, but not all, of the broth is absorbed, taste the risotto. When risotto is done, it should not be crunchy at all, but still slightly firm. Add remaining broth, if needed, until risotto is al dente.
6. Remove from heat, and add the pea puree, heavy cream, manchego cheese, butter, and pepper. Taste, then add salt to taste (some broths are salty, so the amount of salt you add will vary). Stir to combine.

For salmon:
1. Sprinkle the salmon filets with salt and white pepper. Heat oil in a large sauté pan over medium-high heat. When oil shimmers, carefully add salmon filets to the pan. Cook for 4 minutes, then flip filets, and cook for 4 minutes more. Remove pan from heat.

To serve:
1. Divide the risotto equally among 4 wide, shallow bowls, then place about 1/4 cup mushrooms on the center of the risotto.
2. Place the salmon directly on top of the mushrooms, then place another 1/4 cup mushrooms on top of the salmon. Drizzle a bit of ramp pesto around the outside of the risotto.
3. Evenly divide sautéed peas and ramps over the top of the fish. Garnish with 6 pea shoots on each portion. Serve immediately.


Pita Vegetable Mix
The Lunching Pad, MK, WDW (1985)

1/2 cup diced tomato
1/2 cup diced cucumber
1/4 cup diced zucchini
2 tbsps finely minced onion
1 medium green pepper, seeded and diced
1 small carrot, shredded
1/4 cup black olive wedges
1/4 cup shredded Swiss cheese
1/4 cup shredded Cheddar cheese
1/4 cup grated Parmesan cheese
1 tbsp minced fresh garlic
1/2 cup mayonnaise
4 pita pockets for stuffing

Blend vegetables and cheeses into mayonnaise. If not used immediately to stuff pita bread pockets, refrigerate mixture. Stuff pitas with mixture and serve.


Butter Beer Pudding
From the Kitchens of the Swan and Dolphin Resorts

1 Tsp. Gelatin Powder
3/4 Cup Milk
1 1/2 Cup Cream
3 Tbsp. Sugar
3 Tbsp. Molasses
3 Tbsp. Malted Milk Powder
1 Ea. Cinamon Stick
1 Tsp. Vanilla Extract
1 Grated Orange Peel

Mix the gelatin powder with 5 tsp. of water and put aside. Mix the milk, cream, sugar, molasses, and the malted milk powder. Bring this to a boil. Add the cinnamon stick, grated orange peel, and the vanilla. Let this sit for ten minutes. Strain the mixture then add the gelatin while it is still hot in order to melt the gelatin, mix well. Pour the mixture into a mug and chill over night.

Garnish with soft whipped cream. This recipe will yield one large mug.




Spicy Chicken Sausage with Sweet Corn Polenta
From Disney's California Food and Wine Festival 2010
Wine selection: Château des Charmes Riesling
Serves 4

1 1/2 teaspoons olive oil
1 medium Spanish onion, small dice
½ oz basil (1 tablespoon)
1 oz garlic (2 tablespoons)
2/3 cup fresh corn (1 cob), removed from cob
1 cup water
1 cup heavy cream
1/2 cup maple syrup (optional)
1/3 cup regular polenta (ground yellow or white cornmeal)
1/3 cup grated Parmesan cheese
1 1/2 teaspoons chopped chives
Coarse salt, freshly ground black pepper, to taste
1 pound spicy chicken sausage links

1. Preheat oven to 350°F.
2. Heat olive oil in a large oven-safe skillet over medium heat. Add onions, basil, garlic and fresh corn and cook for 3-5 minutes. Add water, cream and maple syrup; bring mixture to a boil.
3. Reduce heat to low and stir in polenta. Cook on low heat for 5 minutes while continuing to stir.
4. Cover pan with foil and bake for 45 minutes or until polenta is creamy and has absorbed most of the liquid.
5. Remove from oven and stir in chives and Parmesan cheese. Season to taste.
6. Grill sausages, then slice in half. To serve, spoon polenta into warmed bowls and top with sausages.

 

[Tatania]

Green Coriander Chutney
Sanaa, AKL

2 cups cilantro, thoroughly washed and dried, large stems removed
½ cup mint leaves, thoroughly washed and dried
1/4 of one small jalapeno pepper, seeds and stem removed
2 teaspoons minced ginger, peeled
2 tablespoons, finely chopped yellow onion
Juice from one or two lemons, depending on the size (To taste)
1 teaspoon Granulated Sugar
2 teaspoon Kosher Salt
Water as needed

Combine Cilantro, Mint, Jalapeno, Ginger, Onion, Lemon Juice, Sugar and Salt in a food processor.
On high speed quickly process into a paste. Remove the paste from the food processor and add water drop by drop to obtain a thick "pesto"-like consistency. This is served with the breads at Saana.

Cooks' note: Wash fresh herbs by submerging and agitating in ice water to allow the dirt to be removed while refreshing the leaves, dry thoroughly between sheets of paper towels before using.

Chocolate Eclairs
Boardwalk Bakery, Boardwalk Resort

For Cream Puffs
2 cups Water
1 cup Canola oil
3 cups All purpose flour
10 each whole eggs

1. Bring water and oil to a boil.
2. Add flour and stir until combined, continue cooking until mixture starts to pull away from sides of pan.
3. Take off heat and allow to cool slightly, add eggs one at a time, mixing until incorporate before adding next egg, mix should have smooth constancy (if you have a kitchenaid, place dough in mixer with paddle and add eggs one at a time).
4. Pipe into éclair shape with piping bag and large round tip.
5. Bake at 400*F for 15 minutes, drop temp to 350*F and continue to bake an additional 30 to 35 minutes. Éclair should not be glossy.

For Pastry cream:
2 cups Milk
¼ cup Cornstarch
¾ cup Sugar
2 each Whole eggs
4 each Egg yolks
4 tablespoons Butter (soft)
2 teaspoons Vanilla
1. In a mixing bowl, combine 1/4 cup of the milk with the cornstarch, mix until dissolved. Beat whole eggs and yolks into cornstarch mixture, and mix until incorporated.
2. Combine the remaining milk with the sugar in a saucepan; and bring to a boil; remove from heat.
3. Pour 1/3 of the boiling milk into the egg mixture, whisking constantly, and strain.
4. Return the remaining milk to a boil. Pour into hot egg mixture in a stream, whisking constantly.
5. Pour back into pot and continue whisking until the cream thickens and comes to a boil. 6. Pour the cream into a stainless steel pan over an ice bath, and add butter and vanilla. Mix until butter is melted.
7. Press plastic wrap directly against the surface, so it won't form a film. Chill immediately.

 

[cheris1104]

Does anyone have the recipe to the Cream of Asparagus Soup they used to serve in the California Grille? I had it in 2005 and I swear I can still taste the goodness.

Thanks for any help!!

 

[ashleighbass06]

I just found this thread and I've had a lot of fun browsing all the recipes! Thanks for posting them!

Does anyone have a recipe for the braised beef short ribs from Sanaa or the Croissant Berry Pudding fro Sunshine Seasons?

 

[Tatania]

Hi,

Would anyone have the recipe for the spiced tomato dish at the Boma breakfast?

It should be fairly simple, it's chopped stewed tomatoes that are spiced, but for the life of me I can't work out what those spices are.

Disney Guest services said:

The Spiced Tomato Dish at breakfast at Boma's is actually called "Chakalaka" and is served at Jiko's also.

CHAKALAKA

1 each Spanish Onion, large dice
4 each Tomatoes, large dice
½ cup Cilantro, chopped fine
1 each Jalapeno Pepper, seeded and chopped fine
2 tablespoons Olive Oil
½ teaspoon Sugar
To taste Kosher Salt
To taste Fresh Ground Black Pepper
Method of Preparation

1. In a heavy bottom stainless steel pot, heat oil and slightly sweat the onions.
2. Add diced tomatoes and chopped Jalapeno peppers and stew all ingredients together for 2 minutes.
3. Add sugar, salt, and pepper, and mix well.
4. Remove from heat, taste and adjust seasoning as needed.
5. Cool. Reserve for service. When ready for service, add the fine chopped cilantro for garnish.

The Golden Gate Cocktail was created especially for the 15th anniversary of the California Grill at Contemporary Resort at Walt Disney World.

Golden Gate Cocktail

1 1/4 ounces Remy Martin VSOP Cognac
3/4 ounce Amaretto Disaronno
1/2 ounce cranberry juice
Orange slice, for garnish

1. Shake ingredients with ice and strain into a martini glass.
2. Squeeze the slice or orange into the drink


Shrimp Kostas
Top of the World, Contemporary Resort (archival)
Makes 5 servings.

25 shrimp, peeled and deveined
1/4 cup medium-dice Spanish onions
1/4 cup medium-dice celery
1/4 cup fresh mushrooms, sliced
2 ozs sauterne wine
Juice from 1/2 a fresh lemon
10 ozs seasoned fish stock
4 ozs heavy whipping cream, unwhipped
1/2 stick salted butter
Garnish:
5 crepe shells fried in basket shape
1/4 cup chopped green onions
5 scallion flowers and 5 julienned, lightly sauteed red pepper strips

1. In a medium-size saute pan, melt salted butter over medium heat, add celery and onions and saute until onions are transparent. Add shrimp and cook until shrimp are partly cooked. Add wine, lemon juice and fish stock and toss until well mixed. Then add whipping cream to smooth sauce.
2. Place fried crepe shell in shallow serving dish and add 1/5 of shrimp and sauce. Garnish each with chopped green onions, 1 scallion flower and 1 julienne red pepper strip.

For the fish stock: Melt in pan 3 teaspoons salted butter, then add and 1/2 cup chopped onions, 1/4 cup chopped carrots 1/2 cup chopped celery and cook gently about 5 minutes. Add 5 white peppercorns , 4 cloves, 1/2 cup white wine, 3 cups cold water, 1 bouquet garni (wrap in cheesecloth 3 sprigs parsley, 1/2 bay leaf, 2 sprigs fresh thyme, 3 stalks celery and 1 leek – white portion only), zest of1 lemon, 1 to 1 1/2 lbs washed fish bones, heads, tails, skins and trimmings. Heat until liquid begins to simmer and continue to cook uncovered over rather brisk heat, not longer than 20 to 30 minutes. Strain. Melt 2 tablespoons butter in top of double boiler. Stir in 2 tablespoons flour. When blended, add gradually 2 cups fish stock. Simmer for 1 hour, strain through fine sieve, add a pinch of nutmeg and correct seasoning.

FRENCH PANCAKES (CREPES)

3/4 cup all-purpose flour
1/4 tsp salt
1 tsp double-acting baking powder
2 tbsps confectioner’s sugar
2 eggs, beaten
2/3 cup milk
1/3 cup water
1/4 tsp vanilla or 1/2 tsp grated lemon rind

1. Sift flour; resift with salt, baking powder and confectioner’s sugar. In separate bowl, beat eggs and beat together milk, water and vanilla or lemon rind.
2. Make a well in the sifted ingredients. Pour in the liquid ingredients. Combine with a few swift strokes. Ignore lumps; they will take care of themselves.
3. Heat a 5-inch skillet and grease it with a few drops of oil. Add a small quantity of batter, tip the bottom, cook over moderate heat. When it is brown underneath, reverse and brown the other side. Use a few drops of oil for each crepe. Then chill crepes.
4. Heat vegetable oil in deep fryer or large skillet to 350 F. Drop crepe into oil and press down in center with a soup ladle. As it fries, the crepe will form a bowl. Place onto paper towels and repeat until all crepes are deep-fried. Or place crepe in potato nest basket and deep-fry at 350 F for 30 to 45 seconds until golden brown.
Recipe note: Unused crepes can be frozen


Archival Recipe: In 1993, the Walt Disney World resort closed the Contemporary Resort’s legendary 15th-floor restaurant Top of the World to make room for the California Grill.

If there's a recipe you really want, I'd strongly suggest writing to Disney Guest Relations because they are currently very good about trying to fulfill them. It would be appreciated if you do get a response that you post the recipe here so it can get taken off the request list.

 

[aggiesrwe03]

Heat a large pan and sauté the bacon over a medium to high heat for a couple of minutes until the fat comes out. Stir in the onion, potatoes, leek and cabbage, then cover with a lid and sweat over a medium heat for 10 minutes until well softened but not colored, stirring occasionally.
Pour the vegetable stock or water into the cabbage mixture and bring to a boil, then season to taste. Stir in cream and simmer for a few minutes until the soup has a creamy texture.
To serve, remove the soup from the heat and whisk in the butter. It is important not to re-boil the soup once the butter has been added or you'll find it will curdle. Ladle the colcannon soup into cappuccino cups or warmed serving bowls and serve with a cheese straw to the side. (recipe below).
[/I][/QUOTE]


The soup we had was a blended soup didn't see that step in this recipe made it today and other than the blending this is right on!! very very good!!! (I did go ahead and blend it though)

Chris

 

[jendog33]

Hey guys!
I'm looking for the recipe for the smoothies they sell at Blizzard Beach. I think they sell them at the cooling hut and probably other spots as well. The pineapple-orange smoothie is awesome! Any help would be greatly appreciated.
Thanks

 

[FOXFIELDZOO]

Disney Guest services said:

The Spiced Tomato Dish at breakfast at Boma's is actually called "Chakalaka" and is served at Jiko's also.

CHAKALAKA

1 each Spanish Onion, large dice
4 each Tomatoes, large dice
½ cup Cilantro, chopped fine
1 each Jalapeno Pepper, seeded and chopped fine
2 tablespoons Olive Oil
½ teaspoon Sugar
To taste Kosher Salt
To taste Fresh Ground Black Pepper
Method of Preparation

1. In a heavy bottom stainless steel pot, heat oil and slightly sweat the onions.
2. Add diced tomatoes and chopped Jalapeno peppers and stew all ingredients together for 2 minutes.
3. Add sugar, salt, and pepper, and mix well.
4. Remove from heat, taste and adjust seasoning as needed.
5. Cool. Reserve for service. When ready for service, add the fine chopped cilantro for garnish.

The Golden Gate Cocktail was created especially for the 15th anniversary of the California Grill at Contemporary Resort at Walt Disney World.

Golden Gate Cocktail

1 1/4 ounces Remy Martin VSOP Cognac
3/4 ounce Amaretto Disaronno
1/2 ounce cranberry juice
Orange slice, for garnish

1. Shake ingredients with ice and strain into a martini glass.
2. Squeeze the slice or orange into the drink


Shrimp Kostas
Top of the World, Contemporary Resort (archival)
Makes 5 servings.

25 shrimp, peeled and deveined
1/4 cup medium-dice Spanish onions
1/4 cup medium-dice celery
1/4 cup fresh mushrooms, sliced
2 ozs sauterne wine
Juice from 1/2 a fresh lemon
10 ozs seasoned fish stock
4 ozs heavy whipping cream, unwhipped
1/2 stick salted butter
Garnish:
5 crepe shells fried in basket shape
1/4 cup chopped green onions
5 scallion flowers and 5 julienned, lightly sauteed red pepper strips

1. In a medium-size saute pan, melt salted butter over medium heat, add celery and onions and saute until onions are transparent. Add shrimp and cook until shrimp are partly cooked. Add wine, lemon juice and fish stock and toss until well mixed. Then add whipping cream to smooth sauce.
2. Place fried crepe shell in shallow serving dish and add 1/5 of shrimp and sauce. Garnish each with chopped green onions, 1 scallion flower and 1 julienne red pepper strip.

For the fish stock: Melt in pan 3 teaspoons salted butter, then add and 1/2 cup chopped onions, 1/4 cup chopped carrots 1/2 cup chopped celery and cook gently about 5 minutes. Add 5 white peppercorns , 4 cloves, 1/2 cup white wine, 3 cups cold water, 1 bouquet garni (wrap in cheesecloth 3 sprigs parsley, 1/2 bay leaf, 2 sprigs fresh thyme, 3 stalks celery and 1 leek – white portion only), zest of1 lemon, 1 to 1 1/2 lbs washed fish bones, heads, tails, skins and trimmings. Heat until liquid begins to simmer and continue to cook uncovered over rather brisk heat, not longer than 20 to 30 minutes. Strain. Melt 2 tablespoons butter in top of double boiler. Stir in 2 tablespoons flour. When blended, add gradually 2 cups fish stock. Simmer for 1 hour, strain through fine sieve, add a pinch of nutmeg and correct seasoning.

FRENCH PANCAKES (CREPES)

3/4 cup all-purpose flour
1/4 tsp salt
1 tsp double-acting baking powder
2 tbsps confectioner’s sugar
2 eggs, beaten
2/3 cup milk
1/3 cup water
1/4 tsp vanilla or 1/2 tsp grated lemon rind

1. Sift flour; resift with salt, baking powder and confectioner’s sugar. In separate bowl, beat eggs and beat together milk, water and vanilla or lemon rind.
2. Make a well in the sifted ingredients. Pour in the liquid ingredients. Combine with a few swift strokes. Ignore lumps; they will take care of themselves.
3. Heat a 5-inch skillet and grease it with a few drops of oil. Add a small quantity of batter, tip the bottom, cook over moderate heat. When it is brown underneath, reverse and brown the other side. Use a few drops of oil for each crepe. Then chill crepes.
4. Heat vegetable oil in deep fryer or large skillet to 350 F. Drop crepe into oil and press down in center with a soup ladle. As it fries, the crepe will form a bowl. Place onto paper towels and repeat until all crepes are deep-fried. Or place crepe in potato nest basket and deep-fry at 350 F for 30 to 45 seconds until golden brown.
Recipe note: Unused crepes can be frozen


Archival Recipe: In 1993, the Walt Disney World resort closed the Contemporary Resort’s legendary 15th-floor restaurant Top of the World to make room for the California Grill.

If there's a recipe you really want, I'd strongly suggest writing to Disney Guest Relations because they are currently very good about trying to fulfill them. It would be appreciated if you do get a response that you post the recipe here so it can get taken off the request list.

IS the Chakalaka like a soup? I had a cold soup in the AKL concierge lounge and it was soo yummy

 

[FOXFIELDZOO]

Hi all ,Love this thread ,love to cook and eat things that bring back any memory of the world,Does anyone have the recipes for the butterfinger muffin/cupcake from Starring rolls ,or the granola bars they serve in the AKL concierge lounge these are so fresh chewy and delish

 

[CaNeomfan]

Visited the park last week for Birthday celebration that included a visit to Blue Bayou and my whole family wents nuts for these potatoes. They are still talking about them. Our server mentioned that the BB recipe includes heavy cream, chicken base (does that mean broth?), parmesean cheese, and the little "kick" you are tasting is jalepeno.

 

[GoofySon'sMom]

Visited the park last week for Birthday celebration that included a visit to Blue Bayou and my whole family wents nuts for these potatoes. They are still talking about them. Our server mentioned that the BB recipe includes heavy cream, chicken base (does that mean broth?), parmesean cheese, and the little "kick" you are tasting is jalepeno.

This recipe was posted on the Disneyland Boards - no mention of jalapenos. These sound delicious, cannot wait to try them next month!

Here's the recipe that they use at BB:

Potatoes (baking) 3 lbs, peeled and thin sliced
Onion, thin sliced

Cream Sauce for the Potatoes

Manufacturing Cream (Heavy Cream) 2 cups
Whole Thyme (dry) 1/4 tsp.
Fresh Garlic (chopped) 2 tbs.
Salt 1-1/4 tsp.
Pepper 1-1/4 tsp
Butter 1 tbs.
Parmesan Cheese (grated) 4 oz *use real grated parmesan cheese, not the kind sold in a shaker

Mix onions and potatoes and put into baking dish. Mix cream, garlic, salt, pepper, and thyme leaves. Pour mixture over potatoes and onions and cover. Put in a pre-heated 350F degree oven, and bake for about one hour. When potatoes are tender, remove from oven and sprinkle with parmesan cheese. Put back in the oven uncovered and bake for ten minutes more until brown.

 

[greeneeyes]

Visited the park last week for Birthday celebration that included a visit to Blue Bayou and my whole family wents nuts for these potatoes. They are still talking about them. Our server mentioned that the BB recipe includes heavy cream, chicken base (does that mean broth?), parmesean cheese, and the little "kick" you are tasting is jalepeno.

Base is a concentrated paste (Minor's is a famous brand) that you mix with a liquid to bake stock. To me it tastes like the paste form of the powdered boullion

 

[mmlover74]

Anyone have the toffee cake from LTT?

 

[greeneeyes]

Anyone have the toffee cake from LTT?

It's posted on page 146 of this thread. Click here

There is an Index sticked to the top of this forum that makes searching for recipes very easy .

Click here

 

[MickeyWanaBe]

This thread is SO great! I have copied over a few and I can't wait to make more WDW recipes until the next trip.

I have checked the index and can't find two recipes I would LOVE to have! We had a delicious dinner at The Wave this month and I would like to make the black bean soup with pork tenderloin at home, as well as the avocado citrus salad.

Anyone have these??

We just got back a week and a half ago. We tried The Wave for the first time and we absolutely LOVED it! It was our favorite meal of the trip. I had the sustainable fish with edamame stew and DH and DS15 both had the apple brined pork tenderloin. We got the recipes for both! I will post them when I get a chance. I have them at home, but we won't be home tonight.

I am not sure if the pork tenderloin is the same thing as you are refering to. Their's was server with mashed sweet potatoes and a spinach salad of some kind. I believe it was the special.

Here are some photos. Sorry they are not the best.

Apple Brined Pork Tenderloin with a Root Beer Demi Glaze

Sustainable Fish (Red Snapper, shrimp & IDK) over Corn and Edamame Stew OMG GOOD!

It was that good!

I NEVER clean my plate...

 

[mmlover74]

Thank you for the recipe.

 

[MickeyWanaBe]

Quick post before we leave...
All from The Wave.
Apple Brined Pork Tenderloin with a Root Beer Demi Glace

Apple Brine

1 cup apple juice
1/4 cup apple cider vinegar
pinch of black pepper
pinch of kosher salt
2 tablespoons brown sugar
pinch of red pepper flakes

Add all together and bring to a boil to make clear and disolve salt and sugar. Chill all the way down and then it is ready to use. Place pork loin, chop or tenderloin into marinade for 24 hours and then pull out. Grill very slowly on low heat or pork will char due to sugar content.


Root Beer Demi Glace On the pork.

1 cup veal or beef stock
1 cup of your favorite root beer
1 teaspoon corn starch
1 teaspoon water

-Add the root beer to the veal stock and bring to a low simmer.
-Let it cook slowly until it cooks down by 1/4.
-At this point mix the water and cornstarch together and stir it into the demi glace.
-Cook for another 5 minutes and then store in a warm place until ready to use, or refrigerate.


Bacon Vinaigrette Dressing on the spinach salad.

2 tablespoons apple wood bacon
1/4 cup white balsamic vinegar
1 teaspoon dijon mustard
1/2 cup olive oil
2 tablesppons bacon grease
1 tablespoon white sugar
1/2 tablespoon yellow onion
pinch of parsley
pinch of rosemary
pinch of salt
pinch of pepper

-Cut bacon into half inch pieces and cook until crispy in a pan. Save bacon grease.
-Put aside 3/4 of the cooked bacon. Take the other 1/4 of the bacon and put it in the blender (or robot coupe). With the vinegar, mustard, and bacon grease.
-Blend well. Slowly add oil and let run.
-Add oinions, sugar, herbs and seasonings.
-Taste and add remaining bacon.

Yield: 16 servings