Disney Dining at Home: Canton Beef from China

Canton Beef

From Nine Dragons at the China Pavillion in Epcot

Ingredients:

8 ounces beef flank steak

1 green pepper

1 red pepper

1 small onion

1 cup cooking oil

Marinade:

4 tablespoons water

1/4 teaspoon salt

1/4 teaspoon chicken base

1/4 teaspoon sugar

1 egg white

1 teaspoon cornstarch

Sauce:

1 tablespoon soy sauce

1 teaspoon oyster sauce

1 teaspoon wine

1 teaspoon chicken stock

1/2 teaspoon chicken base

1/2 teaspoon sugar

Pinch of white pepper

1 teaspoon cornstarch

1/4 teaspoon sesame oil

Method:

1. Slice beef flank steak. Combine marinade ingredients. Marinate beef in a bowl for at least 30 minutes. Cut peppers and onion into bite-size pieces. Set aside.

2. Mix the sauce ingredients in a bowl and set aside.

3. Place approximately 1 cup of cooking oil in a heated wok or fry pan and heat oil to medium heat. Place marinated beef in heated oil and cook until almost done. Drain beef into a strainer. Set aside.

4. Leave about a teaspoon of oil in the wok. Place it back on the stove. Stir-fry onion and peppers for 30 seconds. Pour sauce mixture over onions and green peppers. Stir occasionally with a spatula.

5. When sauce mixture begins to darken in color, place beef back into the wok and stir-fry swiftly. The dish is done when the peppers have softened. Serve hot with steamed white rice.

Disney Dining at Home: Spicy Island Wings from Shutters at Caribbean Beach

Spicy Island Wings

From Shutters at the Caribbean Beach Resort

Spicy Island Wing Sauce

8 oz Brown sugar

3.5 oz Roasted Red Peppers

2/3 oz. Habaneras

1/8 tsp Kosher salt

In a food processor, puree raw habaneras and roasted red peppers with salt.

Then add brown sugar; process until blended together

Wing Marinade

3.5 oz Roasted red peppers

3/4 oz Habaneras

1/4 oz Brown sugar

1/16 tsp Crushed red pepper

1/3 tsp Kosher salt

1/16 tsp White pepper

1 pinch Granulated garlic

2.5 oz Canola oil

6.5 oz Water

In a food processor, puree all ingredients together, except water and oil.

When totally blended, add oil and water

Chicken Wings

Chicken Wings – 16 ea

Marinade – 2 oz

Toss chicken wings in the marinade. Refrigerate for 24 hours

Chicken Wing Plate

Marinated wings 16 ea

Wing sauce 3 oz

Leeks Garnish

Blue Cheese Dressing 4 oz.

Deep fry wing until cooked through. Drain, then toss in wing sauce.

Garnish with fine chopped leeks and serve with Blue Cheese dressing.

Recipe found at AllEars.net

Disney Dining At Home: Butternut Squash Bisque from Victoria & Albert’s

Butternut Squash Bisque

from Victoria & Albert’s at the Grand Floridian Resort and Spa

Ingredients:

2 tbls Butter

2 tbls Shallots, chopped

1 tbls Garlic, chopped

½ cup Celery, chopped

½ cup Carrots, chopped

½ cup Onions, chopped

8 cups Butternut squash, peeled, chopped

1 pinch Thyme

1 pinch Basil

1 pinch Oregano

1 bay leaf

4 cups Chicken stock

16 ounces Heavy cream

Method:

1. In a 4-quart pot heat butter over medium heat until hot.

2. Add the next 10 ingredients.

3. Sauté for five minutes.

4. Deglaze the pot with the chicken stock.

5. Add the heavy cream.

6. Let soup simmer, uncovered, over low heat for 1-1/2 to 2 hours.

7. Puree in a blender.

8. Strain the soup through a strainer lined with cheesecloth.

9. Place soup back into a clean 4-quart pot.

10. Return the pot to the stove over low heat.

11. Adjust seasoning with salt and pepper and serve.

Recipe found at AllEars.Net

Disney Dining At Home: Apple Cobbler from the Liberty Tree Tavern

Apple Cobbler 

from the Liberty Tree Tavern at the Magic Kingdom

Preheat oven to 300 degrees.

Pie Crust Dough:

3 ½ cups all-purpose flour

2 tablespoons sugar

1 teaspoon salt

2 sticks unsalted butter cut into ¼ inch pieces

4 tablespoons Crisco – Vegetable Shortening

Sift the flour, sugar, and salt into a large bowl Using your fingers, work in the butter and shortening until the mixture resembles coarse crumbs. Add 2 tablespoons ice water and work with your fingers until the water is incorporated and the dough comes together. Add more water if needed.

Spray the inside of a 9x13x2 inch glass or ceramic baking dish with a

non-stick coating. Roll out pie dough on a lightly floured surface and line the baking dish with dough (as for an apple pie)

Apple Filling:

4 pounds Baking Apples – Golden Delicious

½ cup Sugar

1 ½ cups Brown sugar

½ teaspoon Nutmeg – ground

½ cup Flour

Sift dry ingredients together. Put apples in a small saucepan and cook

over medium heat for 2-3 minutes. Add dry ingredients and cook until

apples are soft and ingredients are thoroughly mixed. Remove apples

from heat and chill thoroughly. Place cooled apple filling into dish.

Cream Cheese Filling:

8 ounces Cream cheese – softened at room temperature

1 each large egg

2/3 cup sugar

1 teaspoon Vanilla Extract

Combine all ingredients in a mixing bowl and mix until smooth. Top apples with cream cheese mixture and swirl into apples slightly.

Oatmeal Streusel:

¾ cup All-purpose flour

½ teaspoon Cinnamon – ground

½ cup Brown Sugar – packed

¾ cup Rolled Oats

½ cup Butter – Unsalted

Spread streusel mixture evenly over top of apple/cream cheese mixture.

Bake in center of the oven for 1 hour and 15 minutes. Serve with vanilla ice cream.

Recipe found at AllEars.net

Disney Dining at Home: Snow Leopard Salvation from Nomad Lounge

Snow Leopard Salvation

Nomad Lounge Disney’s Animal Kingdom

Ingredients:

6 mint leaves

1 oz vodka

1 oz pear liqueur

1/2 oz fresh lime juice

3 oz ginger beer

lime wheel for garnish, mint sprig for garnish

METHOD OF PREPARATION:

1. Put mint leaves, vodka, pear liqueur, and fresh line juice in a cocktail shaker.

2. Add ice

3. Shake

4. Top with ginger beer

5. Serve in a tall glass over ice

6. Garnish with a lime wheel and mint sprig.

Disney Dining at Home: Avocado Citrus Salad from the Wave

Avocado Citrus Salad

From The Wave at Contemporary Resort

Ingredients:

4 Cups of your favorite Lettuce Greens

½ cup of frisee or salad green of your choice, hand torn

1 Cup of Diced Haas Avocado

1 Cup of Orange Segments

1 Cup of Grapefruit Segments

1 pinch of salt

1 pinch of pepper

¼ cup of Citrus Vinaigrette

Method of Preparation:

1. Mix all Vegetables and Fruit in a bowl.

2. Season with Salt and Pepper.

3. Pour dressing over salad and toss gently.

Citrus Vinaigrette

Ingredients:

2/3 cup Canola oil

1/3 cup White Balsamic Vinegar

1/4 cup Fresh squeezed Orange Juice

¼ teaspoon chopped shallots

¼ teaspoon chopped parsley

¼ teaspoon chopped chives

1 tablespoon fresh squeezed lemon juice

1 pinch salt

1 pinch black pepper

Method of Preparation:

1. Combine vinegar, shallots, chives, lemon juice, orange juice and

parsley and add to a blender or food processor. Blend for 3-4 minutes

until well incorporated.

2. Slowly add in oil while the blender is running

3. Continue to blend, an additional 3-4 minutes, adding salt and pepper.

Disney Dining at Home: Cornbread from the Hoop Dee Doo

Down Home Cornbread

From: Trails End and the Hoop Dee Doo Musical Revue at Fort Wilderness

Ingredients:

3/4 cup cornmeal

1 1/4 cup sugar

1 1/2 tsp salt

1 T. baking powder

1 3/4 cup flour

1/2 cup vegetable oil

1 cup milk

2 eggs

Method of Preparation:

1. Blend flour, cornmeal, salt, baking powder, and sugar in a mixing bowl.

2. In a separate bowl, blend milk, eggs, and oil with a mixer.

3. Using that same mixer, slowly add the blended liquid to the dry ingredients prepared in step 1, mixing just enough to incorporate the wet and dry ingredients.

4. Spray a 9 x 13 baking pan with nonstick food spray and pour the batter into the pan, spreading evenly.

5. Bake in a preheated oven at 375 degrees for 20 – 25 minutes. or until golden brown.

6. Allow to cool.

Disney Dining at Home: Sweet Potato Gnocchi with Brown Butter from Artist Point

Sweet Potato Gnocchi with Brown Butter

From: Artist Point Wilderness Lodge

Ingredients

SWEET POTATO GNOCCHI

2 (12-ounce) sweet potatoes

1 egg yolk

2 to 3 cups all-purpose flour

3/4 teaspoon coarse salt

8 fresh sage leaves, thinly sliced, for serving

Aged semi-firm cheese, shaved thin, for serving

BROWN BUTTER

8 tablespoons (1 stick) unsalted butter

Coarse salt

ROASTED BRUSSELS SPROUTS AND WILD MUSHROOMS

3/4 pound Brussels sprouts, halved

3/4 pound mixed wild mushrooms

2 tablespoons extra virgin olive oil

METHOD OF PREPARATION

FOR GNOCCHI:

Peel sweet potatoes and cut into 2-inch cubes. Place in a steamer basket set in a pan with 2 inches water over medium-high heat. Cover pan tightly; steam until tender, about 7 to 10 minutes. Set aside to cool to room temperature.

Press cooled sweet potatoes through a potato ricer into a large bowl. Make a well in the center and add egg yolk, 2 cups flour, and salt. Stir until mixture holds together as a soft dough, adding more flour if needed, a tablespoon at a time. The mixture should be soft but not sticky.

Divide dough into 6 pieces and roll each piece into a 1-inch-wide rope. Cut each rope into 1-inch pieces. Roll each piece over the tines of a fork, if desired. Place gnocchi on a lightly floured sheet pan and refrigerate 1 hour.

FOR BROWN BUTTER:

Place butter in a medium heavy-bottom saucepan over medium-high heat.

Cook until butter is golden brown and smells nutty.

Keep warm over very low heat.

FOR ROASTED BRUSSELS SPROUTS AND WILD MUSHROOMS:

Preheat oven to 425°F. Toss Brussels sprouts and mushrooms with oil in a large bowl.

Spread mixture on a large sheet pan. Roast until edges are golden brown, 10 to 12 minutes. Remove from oven and keep warm until ready to use.

TO SERVE:

Bring a large pot of salted water to a boil. Working in 3 batches, cook gnocchi 5 to 6 minutes, until cooked through but still tender.

Combine cooked gnocchi, roasted Brussels sprouts and mushrooms, and enough brown butter sauce to coat in a large skillet over medium heat. Cook, tossing gently until heated through.

Garnish with sage and a shaved semi- firm aged cheese.

Disney Dining At Home - Maui Scalloped Potatoes from 'Ohana

Aloha! Let's head to Disney's Polynesian Village Resort and to my favorite restaurant, 'Ohana. This recipe for Maui Scalloped Potatoes adds a nice tropical twist to any meal and only takes a few minutes to prep and just an hour to cook.

Ingredients
1 lb Russet potatoes sliced
1/4 cup thinly sliced sweet onions
1/4 cup cheddar cheese
2 tbsp Parmesan cheese
1 cup heavy cream
1 tsp kosher salt
1/4 tsp black pepper

1. Pre-heat oven to 350 degrees.
2. Grease a baking pan.
3. Combine all ingredients into pan
4. Place pan into oven and bake for 1 hour
5. Remove from oven and let rest for 5 minutes
6. Serve and enjoy.

Disney Dining At Home - Bread and Butter Pudding from Raglan Road

Today we stroll down to Raglan Road at Disney Springs to learn how to make Bread and Butter Pudding. This one has a lot of steps but they are pretty easy to follow. Also a good chunk of the ingredients you may already have in your pantry.

Ingredients:
1 loaf Pullman or Texas toast
1 pound Kerry gold butter softened
1 pound Sugar
1 quart Crème anglaise (see below)
1 cup Raisins soaked in Irish mist or water

Method of Preparation:
1. Combine the sugar and butter, spread evenly on the bread slices to make sandwiches, stack together and cut of the crust.
2. Cut the "sandwiches" in ½ on an angle (from corner to corner)
3. Butter the inside of 8 oven proof cups or preferred baking dish. One by one dip the "sandwiches" in the anglaise and place in the baking dish, layer the bread and a sprinkling of soaked raisins as you go until done.
4. Bake covered in a Bain Marie at 375 degrees for 35 minutes until it rises a bit. Remove the cover and bake an extra 10 minutes until slightly brown.
5. Carefully remove from the oven and allow to cool slightly serve warm or at room temperature with anglaise and caramel sauce.

SAUCE ANGLAISE
Ingredients:
6 each Egg yolks
2 cups Sugar
1 each vanilla bean split or a teaspoon vanilla extract
1 quart Heavy cream

Method of Preparation:
1. Heat up the cream and the vanilla bean on the stove until it almost starts to boil. Meanwhile combine the egg yolks and sugar in a bowl and whisk well.
2. When the creams reaches the almost boiling point, turn off and remove the pot from the flame. 
3. Temper the yolks, by ladling a small amount of cream to the bowl and mixing well. 
4. Then add the yolk sugar mixure to the cream, whisk well so that it does not curdle. 
5. Place over a low flame for 2 minutes whisking until it starts to thicken. 
6. Strain and allow to cool at room temperature.

CARAMEL SAUCE
Ingredients:
½ pound Butter, chilled
½ pound Brown sugar
1 cup Heavy cream

Method of Preparation:
1. Combine the sugar and butter in pot
2. Cook over a medium high flame. 
3. Whisk well to combine, when sugar is melted and it starts to boil turn off the stove, remove from the flame and whisk in the cream to combine. 
4. Allow to cool to room temperature.

Disney Dining At Home - Captain’s Mai Tai from The Walt Disney World Resort

This drink can be found all over Disney World, mostly at the resort pool bars. At the time of writing this post they sell for $13.00 so for the cost of about two drinks you can buy all the ingredients below and make enough for a whole party.

Serving Size: 1 drink

Glass: Hurricane

Garnish: Pineapple Wedge

Ingredients:
1 ounce Captain Morgan Original Spiced Rum
3/4 ounce Amaretto
4 ounce Pineapple Juice
1/2 ounce Lime Juice
1/4 ounce Grenadine
1/4 ounce Myers's Rum Float

Method of Preparation:
1. Add all but Myers's Rum in a mixing glass over ice.
2. Shake.
3. Pour in Hurricane glass and add float of Myers's Rum.
4. Garnish with Pineapple wedge and serve.

Disney Dining At Home - Chicken Corn Chowder from Boma

Today we trek to Disney's Animal Kingdom Lodge and to the Boma for a look at their Chicken Corn Chowder. This recipe makes 8 servings and takes about 2 hours to make

Ingredients:
2 Chicken Breasts, cooked and diced
1 pound Russet Potatoes, cooked and diced
2 cups Corn Kernels (frozen)
1/8 cup Onion, diced
1/8 cup Red Bell Peppers, diced
1 cup Chicken Stock
1 cup Heavy Cream
1 cup Milk
2 t. Sugar
2 t. Hot Sauce
1/8 cup Fresh Parsley, chopped
1 Chicken Bouillon Cube
Optional: Bacon or Bacon-bits

Method:
1. Cook chicken in a pan to an internal temp of 165 degrees
2. Bring chicken stock and Bouillon Cube to a boil.
3. Add milk, heavy cream, chicken, potatoes, red peppers, onions, corn, and sugar.
4. Simmer for 40 minutes.
5. Add parsley and hot sauce, simmer for five minutes.
6. Take of heat and serve.
7. Optional: Sprinkle with Bacon (fresh or Bacon-bits)

Disney Dining At Home: Le Cellier Cheddar Cheese Soup Recipe

One of the most loved food offering in the Disney Parks is Le Cellier's Cheddar Cheese Soup. Some make reservations months in advance just for this soup. And others wait till food and wine comes around just to stand in line for a hour just for a shot of this magic brew. But I say no more! just make it at home. It's pretty easy and fun to make.Below is a list of what you'll need and how its done if you try it send me a pic and I'll make a follow up post showing it off for you. I will also be doing a video on making the soup in the near future.

The only two places you could get the soup until now.

Ingredients
3 cups whole milk, warmed
10 tbsp butter
1/2 pound smoked bacon – finely chopped
1/2 cup celery – finely chopped
1/2 cup carrot – finely chopped
1 medium-size red onion – finely chopped
2 cups chicken stock, warmed
1 tsp of Tabasco sauce
1/2 cup Dark Ale (or for a stout  Guinness is best)
12 oz. shredded white cheddar cheese
1/2 tsp Worcestershire sauce
salt and pepper to taste
chopped chives as garnish

Optional: add butter (8-10 tbsp)

Directions
1.) Saute’ bacon until soft. Not brown and crisp

2.) Add the celery, carrots, and onions and bacon into a large pot.

3.) Add in flour and stir for 2-3 minutes. Then slowly pour in your milk and chicken stock.

4.) Get to a boil, cover the pot and let it simmer over low heat for 15 minutes.

5.) Take the cover off, remove from heat, and carefully whisk in your Worcestershire sauce, dark ale beer, Tabasco Sauce, and cheese. Also salt and pepper and butter to your taste.

6.) Once the cheese is melted, simply serve. Spread some chopped chives on top and serve with your favorite choice of bread.