Restaurant reviews and recipes...formerly Disney QOTD

[Meriweather]

* Exported from MasterCook *

Tiramisu

Recipe By :Victoria and Albert's, Citricos, and Narcoosee's, Grand Floridian Resort
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup water
1/2 cup plus 1/3 cup granulated sugar
1/4 cup espresso coffee
1/4 cup dark rum
3 cups mascarpone cheese
3 large egg yolks
2 teaspoons pure vanilla extract
2 cups heavy cream
12 Italian ladyfingers
1 tablespoon cocoa powder -- for serving

Heat 1/2 cup water with 1/2 cup sugar in a 2-quart saucepan, stirring over medium heat, until the sugar is dissolved.
Transfer the mixture to a bowl and let cool. Stir in the espresso and a dark rum.
In a bowl with an electric mixer, beat the mascarpone, egg yolks, 1/3 cup sugar, and vanilla until very light and smooth.
Add the heavy cream and beat for2 to 3 minutes, or until thickened.
Soak 5 ladyfingers in the coffee syrup and arrange them in the bottom of the 10" round, 4" deep bowl.
Add a 2 inch layer of the mascarpone filling.
Soak the remaining 7 ladyfingers in the coffee syrup and place on top of the mascarpone filling. Spoon in the remaining mascarpone filling and smooth the top.
Chill, covered for at least 4 hours before serving. Just before serving, sprinkle the tiramisu with cocoa powder.

 

[Danauk]

We haven't eaten there yet but it is on my list for our next trip.

 

[Meriweather]

We haven't eaten their either.

I have heard good thinga about it

 

[JLitfin]

That is interesting, Barbara.

ROTD.....4-25

Garden Grove Cafe

ROTD.....4-26

Narcoossee's

Haven't eaten at either one of these places either

 

[Missy1961]

ROTD.....4-26

Narcoossee's

Another one I almost ate at! I guess we shouldn't count on me to make any decisions about where to eat--I change my mind all the time!

 

[pennst8r]

Bob and I ate there without the kids one year. It was really good.

A friend from college works there. If your waiter is Tom, tell him I said Hey!

 

[Luv2Roam]

Have not eaten there yet.

 

[Meriweather]

ROTD.....4-27

Boulangerie Patisserie

 

[Meriweather]

* Exported from MasterCook *

Chocolate Mousse

Recipe By :Boulangerie Patisserie, EPCOT
Serving Size : 3 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 ounces semi-sweet chocolate -- melted
2 egg yolks -- slightly beaten
1/4 cup cream
1 teaspoon vanilla extract
3 egg whites
1/4 cup sugar

Melt chocolate over hot water. Remove.
Combine egg yolks and cream.
Gradually add to chocolate, stirring rapidly.
Add vanilla.
Beat egg whites with sugar until stiff peaks form.
Gently fold into chocolate mixture.
Chill until firm.

 

[Meriweather]

* Exported from MasterCook *

Napoleon

Recipe By :Boulangerie Patisserie, Epcot
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound puff pastry
2 cups pastry cream
3/4 cup Chantilly cream
Confectioner's sugar
Vanilla Pastry Cream:
2 cups milk
1/2 vanilla bean -- split in half lengthwise
6 egg yolks
2/3 cup granulated sugar
4 teaspoons flour or corn starch

Place the milk and vanilla bean in saucepan and bring to a boil.
Cover and keep hot.
Beat the sugar and egg yolk together until the mixture whitens and forms a ribbon. Then gently stir in cornstarch or flour.
Strain out the vanilla bean and pour the hot milk into the egg and sugar mixture, continually beating.
Pour the mixture back into the saucepan and bring to a boil, stirring constantly. Boil for 1-minute stirring vigorously, then pour into a bowl and lightly rub the surface of the cream with a lump of butter to keep skin from forming as it cools. Yield: 2 cups

Chantilly Cream:
1 cup crème fraiche, very cold
3 tablespoons cold milk
1 tablespoon granulated sugar
3/4 teaspoon vanilla sugar
1 1/2 tablespoon shaved ice or water
Mix the crème fraiche with the milk in a chilled mixing bowl. Add sugar, vanilla sugar and the shaved ice or ice water, whip at low speed for one minute, then whip at high speed for one to three minutes more or until it stands in soft peaks.

*NOTE: AVOID WHIPPING TOO LONG OTHERWISE IT WILL TURN INTO BUTTER. CHANTILLY CREAM KEEPS FOR 24 HRS. IF REFRIGERATED IN A TIGHTLY CLOSED CONTAINER.

Assembling the cake:
Roll out the pastry into 3 rectangles and bake until lightly browned. When the three sheets have been baked, select the best rectangle to serve as the cover or top layer of the cake. Turn this rectangle over and dust generously with confectioner's sugar. Broil for 1 minute watching to make sure the sugar doesn't burn. Allow to cool.

Fold the vanilla pastry cream into the Chantilly cream. On the first rectangle pastry, spread a layer of this cream. Place the second rectangle on top, spread it with the cream as well, and then cover with the glazed rectangle of pastry. Sprinkle the top with the confectioner's sugar.

 

[DJT]

* Exported from MasterCook *

Napoleon

Recipe By :Boulangerie Patisserie, Epcot
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound puff pastry
2 cups pastry cream
3/4 cup Chantilly cream
Confectioner's sugar
Vanilla Pastry Cream:
2 cups milk
1/2 vanilla bean -- split in half lengthwise
6 egg yolks
2/3 cup granulated sugar
4 teaspoons flour or corn starch

Place the milk and vanilla bean in saucepan and bring to a boil.
Cover and keep hot.
Beat the sugar and egg yolk together until the mixture whitens and forms a ribbon. Then gently stir in cornstarch or flour.
Strain out the vanilla bean and pour the hot milk into the egg and sugar mixture, continually beating.
Pour the mixture back into the saucepan and bring to a boil, stirring constantly. Boil for 1-minute stirring vigorously, then pour into a bowl and lightly rub the surface of the cream with a lump of butter to keep skin from forming as it cools. Yield: 2 cups

Chantilly Cream:
1 cup crème fraiche, very cold
3 tablespoons cold milk
1 tablespoon granulated sugar
3/4 teaspoon vanilla sugar
1 1/2 tablespoon shaved ice or water
Mix the crème fraiche with the milk in a chilled mixing bowl. Add sugar, vanilla sugar and the shaved ice or ice water, whip at low speed for one minute, then whip at high speed for one to three minutes more or until it stands in soft peaks.

*NOTE: AVOID WHIPPING TOO LONG OTHERWISE IT WILL TURN INTO BUTTER. CHANTILLY CREAM KEEPS FOR 24 HRS. IF REFRIGERATED IN A TIGHTLY CLOSED CONTAINER.

Assembling the cake:
Roll out the pastry into 3 rectangles and bake until lightly browned. When the three sheets have been baked, select the best rectangle to serve as the cover or top layer of the cake. Turn this rectangle over and dust generously with confectioner's sugar. Broil for 1 minute watching to make sure the sugar doesn't burn. Allow to cool.

Fold the vanilla pastry cream into the Chantilly cream. On the first rectangle pastry, spread a layer of this cream. Place the second rectangle on top, spread it with the cream as well, and then cover with the glazed rectangle of pastry. Sprinkle the top with the confectioner's sugar.

Love eating here and love the Napoleon (and lots of other things) but I wouldn't want to try to make it! The strawberry tart has replaced the Napoleon on my wants list lately. mmmmm good.

 

[Meriweather]

We've eaten there many times. Not in a while though. I guess we find things we like better other places now

 

[Meriweather]

Where is everyone??

ROTD.....4-28

Cape May Cafe

 

[Meriweather]

* Exported from MasterCook *

Broccoli Cranberry Salad

Recipe By :Cape May, Disney's Beach Club
Serving Size : 0 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups broccoli flowerettes -- chopped fine
1/4 cup diced celery
8 ounces dried cranberries
1/4 cup shelled sunflower seeds
Dressing
1 cup mayonnaise
1/4 cup sugar
1/4 cup vinegar

In a large bowl, combine broccoli, cranberries, sunflower seeds and celery.
Pour dressing over and toss.
Keep refrigerated.

 

[Meriweather]

* Exported from MasterCook *

New England Clam Chowder

Recipe By :Beach Club, Cape May Cafe
Serving Size : 0 Preparation Time :0:00
Categories : Seafood Soup


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound onion -- diced
1/2 pound celery -- diced
12 ounces red potatoes -- large diced
2 cans chopped clams and juice
32 ounces half & half
32 ounces clam juice
1 teaspoon thyme
1/2 teaspoon basil
white pepper -- to taste
4 drops Tabasco
1 ounce bacon grease (or oil)
1/2 pound roux
Roux:
1/4 pound butter
1/4 pound flour

In a 2 gallon stockpot, cook onion and celery in bacon grease until translucent.
Pour in chopped clams in juice, clam juice, diced potato and seasoning; blend well.
Bring to simmer over medium heat, for 5 - 10 minutes.
Add half & half, increase heat until it comes to a slow boil.
Add roux slowly, mixing well. Keep mixing until well incorporated.
Reduce heat - simmer for 15 minutes.
Roux:
Melt butter, blend in flour to make roux.

Yield: 1 gallon

 

[Meriweather]

* Exported from MasterCook *

Tomato Bisque 1

Recipe By :Cape May Cafe, Beach Club
Serving Size : 0 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cans Plum Tomatoes -- 16 ounces
8 ounces Diced Celery
8 ounces . Diced Onions
8 ounces Diced Carrots
1 quart heated heavy cream
2 ounces Chopped Fresh Basil
Salt and White Pepper -- to taste
6 ounces Tomato Paste

Drain liquid from tomatoes and set aside
Place Plum Tomatoes on a sheet pan and roast in the oven for 20-30 minutes on 350°F
Sauté onions, celery and carrots in stockpot and cook until translucent.
Add roasted tomatoes, juice and tomato paste.
Cook for 30-40 minutes.
Puree mixture.
Add warm cream.
Finish with salt and pepper to taste.
Add fresh chopped basil at the end.

 

[Meriweather]

* Exported from MasterCook *

Oreo Bon Bons

Recipe By :Cape May Cafe, Beach Club
Serving Size : 0 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Mousse:
16 ounces heavy cream
6 egg yolks
16 ounces white chocolate
2 tablespoons powdered gelatin in 3 ounces cold water
1 dozen Oreo cookies -- crumbled
3 dozen Oreo cookies -- whole
Ganache:
16 ounces dark chocolate
16 ounces heavy cream

For the mousse:
Melt the chocolate.
Whip the cream until consistency of ice cream.
Place gelatin in cold water.
Heat egg yolks until warm; add chocolate, stirring constantly.
Place the gelatin in microwave until gelatin is dissolved.
While gelatin is heating, add one third of the heavy cream to the egg yolk and white chocolate mixture; mix well.
Add a little of the cream to the heated gelatin and mix well.
Then add both the gelatin mixture and the chocolate mixture to the remaining whipped cream and fold until incorporated.
Fold in crumbled cookies, mixing well.
Let mousse set up, around 2 to 4 hours.

For the ganache:
Over light heat, melt the dark chocolate into the cream, mixing until combined.

To serve:
Place 3 dozen Oreo cookies on a sheet pan.
Pipe mousse onto cookies and dip into ganache.

 

[Missy1961]

That is yet another place I almost went to!

I'm sorry I haven't been around much. I've been really busy at work, and I'm not spending much time online at home either. But I'll try.

 

[JLitfin]

ROTD.....4-27

Boulangerie Patisserie

haven't eaten here

Where is everyone??

ROTD.....4-28

Cape May Cafe

I've eaten here several times at their character breakfast. We enjoyed the experience very much. Food was good and the girls really enjoyed the characters.

 

[Meriweather]

We've eaten there several times for the dinner buffet. We enjoy it. Used to be better years ago, but still good. Great brownies