Friday, March 19, 2010
1 loaf Pullman or Texas toast
1 lb Kerry gold butter softened
1 lb Sugar
1 qt Crème anglaise (see below)
1 cup Raisins soaked in Irish mist or water
- Combine the sugar and butter, spread evenly on the bread slices to make sandwiches, stack together and cut of the crust.
- Cut the “sandwiches in ½ on an angle (from corner to corner)
- 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
- 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.
- Carefully remove from the oven and allow to cool slightly serve warm or at room temperature with anglaise and caramel sauce
Tuesday, March 16, 2010
5:31 PM , Posted by wdwfacts ,
The Tomorrowland Noddle Station is back open for spring break and most likely til Easter time. This is a very seasonal restaurant and only opens when the park gets crowded. We will keep you updated if it stays open later or close earlier then Easter.
8:03 AM , Posted by wdwfacts ,
½ lb Beef lean, ground
½ lb Lamb lean ground
1 tsp Olive oil
1 each Small Onion, minced
1 each Leek, minced
1 each Small Carrot, minced
1 tsp Tomato puree
1 cup Red wine
To Taste Salt and pepper
1 oz Parsley fresh, chopped
1 oz Thyme fresh, chopped
1 oz Rosemary fresh, chopped
1 lb Potatoes, washed, scrubbed and peeled
1 cup Milk
2 tsp Butter
- Heat the oil and sauté the beef and the lamb in a pot over high heat
- Add in the onions, leeks and carrots, season with salt and pepper and cook stirring for about 5 minutes
- Add in the tomato paste stir well to make sure it is well combined
- Add in the red wine, stir well and cook for 10 minutes
- Add in the parsley, thyme and rosemary stir and cook for 2 more minutes
- Adjust seasoning with salt and pepper if needed
For the potatoes
Cover the potatoes with water and a pinch of salt and bring to a boil, then simmer for 15 minutes until cooked yet firm; drain.
Place the potatoes trough a ricer to puree then add the hot milk and butter and season with a bit more salt if needed.
Using ring molds, place a fair amount of the minced meat in the middle of the plate and top with fresh mashed potatoes, remove the ring and garnish with fresh thyme leaves
If you haven't visited Raglan Road it's a Must when down in Walt Disney World there website is http://www.raglanroadirishpub.com
and also on twitter at
Friday, March 12, 2010
1:12 PM , Posted by wdwfacts ,
At Disney's Hollywood Studio's the Studio Catering Co. received a minor facelift with some new signage and new Menu. Here are some of the Photo's that Paul Chadkin was nice enough to let us show our followers.
Sunday, March 7, 2010
Yield: 4 servings.
4 pounds chicken wings and drummettes
1/8 cup wing seasoning (see note)
1/2 cup coriander wing sauce (see note)
2 tablespoons canola oil
Sesame seeds and watercress for garnish
1. Heat oven to 400 F.
2. Put chicken, wing seasoning and oil in large bowl. Mix well. Place chicken on nonstick, foil-lined cookie sheet. Bake until thickest part of the chicken reaches 165 F.
3. While chicken bakes, warm coriander wing sauce. Toss cooked wings in sauce and serve hot. Garnish with sesame seeds and watercress.
Wing seasoning: Combine 2 tablespoons Kosher salt, 2 tablespoons ground paprika, 2 tablespoons sugar, 1/2 teaspoon ground black pepper, 1/2 teaspoon turmeric, 1/2 teaspoon ground cinnamon, 1/2 teaspoon granulated garlic and 1/4 teaspoon cayenne pepper.
Coriander wing sauce: In nonstick pot, simmer 1 tablespoon chili powder, 1/2 teaspoon ground ginger, 1 tablespoon lime juice, 1 tablespoon ground coriander, 1/2 cup soy sauce and 1 cup honey. Mix 2 tablespoons cornstarch and 1 tablespoon water. When mixture begins to thicken slightly, add cornstarch mixture. Stir until sauce thickens nicely.