Disney Recipes

disneybug wrote:

@10dedfish that sound delicious!

I know! If only I could get someone else in my house to eat crawfish

for @ACAMM

Macadamia Nut Encrusted Mahi-Mahi
6 6-8 oz portions Mahi-Mahi
Marinade:
1 tbsp dry mustard
1 tsp light brown sugar
1 tbsp fresh ginger, minced
1 medium onion, minced
1 clove garlic, peeled and thinly sliced
1 green onion, thinly sliced
1 cup Japanese soy sauce
Coating ingredients:
1 1/2 cups all-purpose flour
1 cup crushed macadamia nuts
Sauce:
6 to 8 tbsp clarified butter (or substitute vegetable oil)
4 tbsp cilantro, chopped
3 whole limes (or substitute 3 tbsp lime or lemon juice)
4 tbsp white wine (do not use “cooking wine”)
6 tbsp unsalted butter, softened
2 tbsp thick soy sauce

Procedure
1 Combine the dry mustard with a little water to make a paste. Combine the mustard paste with the brown sugar, ginger, onions, garlic and Japanese soy sauce to make marinade. Add the mahi-mahi portions.
2 Combine the flour and the macadamia nuts and mix together.
3 Remove the mahi-mahi filets from the marinade and drain slightly.
4 Coat the mahi-mahi with the macadamia/flour mixture. If the mixture does not adhere, you may brush the fish with some of the marinade or a small amount of oil.
5 Put the clarified butter in a pan and heat until very hot but not smoking. Add the fish to the hot pan and sauté until done and golden brown, turning once. On average, fish requires 10 minutes of total cooking time for 1 inch thickness.
6 Remove the fish from the pan and place on a warmed platter. Keep the fish hot.
7 Using a paper towel, wipe out the sauté pan and return to heat.
8 Squeeze the lime juice into the pan and add the white wine. Bring to a boil and let reduce slightly. Add the cilantro and remove the pan from the heat. Immediately add the softened butter and swirl in the pan until the butter melts. The butter sauce should thicken slightly.
9 Pour the sauce over the mahi-mahi fillets. Drizzle the plate with the thick soy sauce.
Servings: 6
Recipe Type
Fish and Shellfish, Main Dish, Sauce
Reviews
My DH and I went to Disney World in Dec of 2006 and I fell in love with this recipe at Kona. Of course since I am allergic to wheat the chef seared it without the crust but the marinade was made with wheat free soy sauce. Anyway I made this dish last night for my sister and her husband (both of whom have never been to the World) and I used a wheat/gluten free all-purpose flour to form a crust and it was to die for. Got rave reviews all around. I am saddened to know that it has been removed off the menu though. I wonder what I will try next. – Disboards Poster 14/07/2012
Source
Author: Kona Café, Polynesian Resort

Maple Crème Brulee
2 cups heavy cream
3/4 cup whole milk
1 1/2 cups granulated sugar
1 1/2 cups egg yolks (approximately 15 eggs)
2 tsp maple extract

Procedure
1 Heat heavy cream, whole milk and granulated sugar over double boiler until sugar is dissolved (110F). DO NOT WHIP. Stir only.
2 Place in a large mixing bowl. Slowly add 1/3 of cream mixture to egg yolks, stirring to temper egg yolks.
3 Add remaining cream mixture. Stir to blend well.
4 Add maple extract to previous mixture.
5 Strain mixture through fine mesh strainer.
6 Pour mixture into serving dishes that have been placed into two cake pans. Add enough water in the bottom of each cake pan to fill 1/4 the way up the serving dishes.
7 Bake in a low oven — 275 degrees — for approximately 2 to 2 1/2 hours.
8 The desserts should be “set” firm but not hard, with a little wiggle when you shake it gently.
9 Sprinkle cooled custards with sugar and melt with a torch.
Servings: 8
Recipe Type
Dessert
Source
Author: Le Cellier, Canada, Epcot

@acamm pretty sure this counts as gluten free as well

Flourless Mocha Torte
1 cup semisweet chocolate (or 1 8-oz block)
2 tbsp brewed coffee
4 eggs
2 egg yolks
2 tbsp granulated sugar
1/2 cup heavy cream, whipped

Procedure
1 Preheat oven to 225.
2 In a double boiler, melt chocolate and coffee together, stirring constantly. Remove from heat and let cool to room temp.
3 In a mixing bowl, beat together eggs, egg yolks & sugar. Place mixture in top of a clean double boiler over low heat and whisk to dissolve sugar making sure NOT to cook the eggs.
4 Return the mixture to the bowl and whip with electric mixer until soft ribbons form.
5 Fold egg mixture into the chocolate mixture one third at a time.
6 Finally, fold in the whipped cream one third at a time.
7 Bake in greased torte pan for about one hour or until a toothpick inserted into center comes out clean.

Servings: 6
Recipe Type
Dessert, Pie, Tart, Torte
Source
Author: Grand Floridian Resort

Acamm wrote:

@10dedfish yesss that looks like a winner right there. Thanks!! I’m gonna try that one!!

Pix of this when you make it, please and thank you?