Restaurant reviews and recipes...formerly Disney QOTD

[KimRaye]

This summer DH and I head to Glacier NP

You'll Love Glacier NP as well! We were there in July!

* Exported from MasterCook *

Mushroom Risotto

Recipe By :Victoria and Albert's Restaurant, Grand Floridian
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tablespoons extra virgin olive oil -- divided
1 small onion -- minced, about 1 1/4 cup
2 cups arborio risotto
5 1/2 cups chicken stock
1/2 pound mushrooms -- chopped in bite-size pieces
6 tablespoons unsalted butter
1/2 cup Parmesan cheese
Coarse salt
freshly ground black pepper -- to taste
Black truffle oil -- optional

Heat 3 tablespoons olive oil over medium heat in a medium-sized heavy-bottomed saucepan.
Add onions and sauté for 4 minutes. Add risotto and sauté for 4 to 5 minutes more to coat rice.
Reduce heat to low and gradually add 1 cup chicken stock, stirring often, until the rice has absorbed the liquid.
Add remaining broth, 1 cup at a time, cooking and stirring to absorb each addition of broth before adding more, about 30 minutes. Risotto should be creamy.
Heat remaining olive oil in a skillet over medium-high and sauté mushrooms. Set aside.
Remove risotto from heat and stir in mushrooms, butter, Parmesan cheese, salt, and pepper into risotto.
Drizzle with truffle oil, if desired.
Serve immediately.

Very similar, but probably more expensive, than the LeCellier recipe.

 

[Missy1961]

Never been there.

 

[Meriweather]

Haven't been there, but would love to try it.
We're added in a trip next spring, so doubt it will be in the budget for a while, but we'll get to it someday.

 

[Danauk]

Haven't eaten there yet, but we plan on eating there next trip.

 

[Luv2Roam]

Never been.

 

[Meriweather]

ROTD.....5-4

Whispering Canyon Cafe

 

[Meriweather]

* Exported from MasterCook *

Little Nutty Salad

Recipe By :Whispering Canyon Cafe, Wilderness Lodge
Serving Size : 0 Preparation Time :0:00
Categories : Chicken/Turkey Salads


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces lettuce mix
1 1/2 ounces tillamook cheddar cheese
3 ounces roasted walnut vinaigrette dressing
1 ounce candied walnuts
1 grilled chicken breast

Prepare the roasted walnut vinaigrette dressing and candied walnuts as directed. Toss lettuce mix in the dressing and place in a serving bowl. Top with cheese and candied walnuts and top with grilled chicken

Roasted Walnut Vinaigrette Dressing
1/4 lb roasted walnuts
4 oz honey
3 oz onions
4 oz white vinegar
8 oz olive oil
Salt and pepper to taste
Spread walnuts on a baking sheet and place in the oven at 350°F until golden brown. Place the walnuts in a food processor with the honey, vinegar and onions, and mix until smooth. Add olive oil in increments, mixing well between additions. Season with salt and pepper to taste.

Candied Walnuts
8 oz walnuts
4 oz maple syrup
Mix walnuts and maple syrup. Spread on baking sheet and place in oven at 350°F until golden brown. Cool and reserve for garnish.

 

[Meriweather]

* Exported from MasterCook *

Strawberry Banana Bread

Recipe By :Whispering Canyon Cafe, Disney's Wilderness Lodge Resort
Serving Size : 2 Preparation Time :0:00
Categories : Breakfast Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter -- softened
2 cups sugar
2 cups ripe bananas (about 6 medium-size) -- mashed
4 eggs
1 teaspoon salt
2 teaspoons baking soda
3 cups flour
1 1/2 pounds frozen sliced strawberries -- thawed

Grease two 9- by 5-inch loaf pans.
Preheat oven to 325 degrees.
In a large mixing bowl, cream the butter and sugar.
Incorporate the bananas and scrape the sides of the bowl with the spatula. Add the eggs one at a time, mixing thoroughly after each one. Set aside.
In another bowl, mix together the salt, baking soda, and flour.
Add the flour mixture to the butter mixture and stir until fully incorporated. Add the strawberries.
Pour into prepared pans and bake for 60 to 75 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a rack before inverting onto a plate.

 

[Meriweather]

* Exported from MasterCook *

Grilled Chicken Pasta

Recipe By :Whispering Canyon Cafe, Wilderness Lodge
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup White wine
1/2 tablespoon minced thyme
1/2 tablespoon minced garlic
2 tablespoons finely diced shallots
2 cups heavy cream
1 cup boursin cheese
2 poblano peppers
2 tablespoons olive oil -- plus extra for
rubbing on poblano peppers
1 pound boneless chicken breasts
Blackened seasoning of your choice
1 each: carrot -- yellow squash, and
zucchini, cut into 1/4 inch slices
2 cups chopped broccoli
1 small red onion -- thinly sliced
1 red pepper -- julienned
1 pound farfalle (bow-tie) pasta -- cooked
Grated pecorino romano cheese


Combine the white wine, thyme, garlic and shallots in a saucepan over medium heat. Bring to the boil, the reduce heat and simmer until quantity is reduced by half, about 15 minutes. Add the cream and boursin cheese and return to a boil. Reduce heat and simmer for 8 minutes. Season with salt and pepper. Strain and set aside.
Rub the poblano peppers with olive oil and season with salt and pepper. Place them on a baking sheet and broil on all sides until they are blackened. (Watch carefully, they cook quickly.) Run the peppers under cold water, then peel, remove seeds, and dice. Set aside.
Dust the chicken with the blackened seasoning. Heat 1 tablespoon of the olive oil in a pan and saute the chicken until done. Cut into strips and set aside.
Heat the other tablespoon of olive oil in a large pan over medium heat. Add the remaining vegetables and toss until cooked but still firm. Mix in the poblano peppers, cream sauce, and chicken. Cook until the sauce is hot and the vegetables are tender. Serve over a bed of farfalle pasta. Sprinkle on romano cheese.


Serves: 4 to 6

 

[Meriweather]

* Exported from MasterCook *

Smoked Pulled Pork

Recipe By :Whispering Canyon Cafe, Wilderness Lodge
Serving Size : 0 Preparation Time :0:00
Categories : Meat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Rub Mix Ingredients (for 3 to 5 lb. Pork
Butt Roast):
1 cup sugar
3 tablespoons salt
3 tablespoons paprika
1/2 tablespoon chili powder
1/2 tablespoon black pepper
1 1/2 teaspoons celery salt
1 1/2 teaspoons fresh thyme
1 1/2 teaspoons rosemary
1 teaspoon cinnamon
1 teaspoon dry mustard
1 teaspoon granulated garlic

Mix all ingredients together.
Rub the pork roast generously with the rub mix.
Let the pork roast stand for 12 to 14 hours, in the refrigerator, before cooking.
See "Smoking on Your Grill" for further instructions.

Smoking on Your Grill:
(This procedure is adaptable for both charcoal and gas grills)
Any wood chips of your choice will do. We use cherry, apple and hickory.
Soak 2 cups of wood chips in water at least 4 hours or preferably overnight.
Drain wood chips thoroughly and place in the center of a piece of aluminum foil.
Fold foil securely to form a square pouch. Poke holes on one side for the smoke to escape.
For charcoal grills, place the coals to one side of your grill, light and wait until the coals start to show a light layer of white ash. For gas grills, preheat one side of your grill.
Place pouch of wood chips directly on coals or lava rocks with the holes facing up. If you are using a gas grill, turn down to low at this point.
Place items to be smoked on cold side of grill. Depending on the size of your grilling rack, you may need to place items on a piece of aluminum foil. Season with salt and pepper and /or your favorite spice combination.
Close the lid on your grill and relax.
Depending on the size of your items and the heat of your grill, the cook times may vary. Expect at least 2 to 6 hours of cook time.
When the items are done to your liking, they should have a nice internal smoke ring.
At this time, you may brush the items with your favorite sauce.
Disposing of the wood chip pouch should be done with caution. Since the wood chips may still be smoldering, it would be advisable to submerse the pouch with water.

 

[Meriweather]

* Exported from MasterCook *

Triple Chocolate Moose Stampede

Recipe By :Whispering Canyon Cafe, Wilderness Lodge
Serving Size : 12 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 chocolate cake recipe or boxed cake
product
Kahlúa simple sugar syrup:
2 cups sugar
2 cups water
2 cups Kahlúa
Chocolate mousse:
5 1/2 cups semisweet chocolate -- finely chopped
2 cups heavy whipping cream
2 teaspoons vanilla extract
1/2 cup powdered sugar
Bittersweet chocolate ganache:
10 1/2 cups bittersweet chocolate
2 cups heavy whipping cream
2 tablespoons brandy
1 tablespoon vanilla extract
Garnishes:
Whipped cream
maraschino cherry
chocolate syrup

Prepare your favorite chocolate cake recipe or boxed cake product.
Cut off the skin from the top of the cake and slice off the top to level at the same time if necessary. You will need to make three cuts using a slicing knife to transfer the cut layers of cake.
For the simple sugar syrup: In a saucepan, combine the sugar, water and Kahlúa.
Place over medium-high heat and bring to a boil, stirring occasionally until the sugar is dissolved. Continue cooking without stirring until the mixture is the consistency of syrup, about five minutes longer.
Remove from the heat and set aside to cool to room temperature.
For the mousse, position a large bowl of iced water near the stove.
In a saucepan, combine the chocolate and heavy cream. Place over medium heat until the chocolate begins to melt and the cream is almost simmering.
Whisk or stir until the chocolate and cream are smooth. Stir in the vanilla and powdered sugar.
Remove from the heat and place the pan in the bowl of ice water. Whisk until the mixture is creamy smooth and softly holds its shape.
Spoon into a serving bowl and chill for two hours.
To assemble, brush each layer evenly with simple syrup.
Next, smooth on chocolate mousse until you have assembled a three-layer cake.
With the ganache, frost top of the cake, just enough to cover, and use the remaining to cover the sides of the cake.
Serve with whipped cream, chocolate syrup and cherry.

 

[KimRaye]

WCC - 1st time, back in Oct. DS was not feeling well, but the 'cast' was gentle with him. Otherwise, great food (too MUCH food), and great atmosphere! Going again in June! We did breakfast, but we'll be trying either lunch or dinner this time (I have 2 ADR's). shhh

 

[Missy1961]

WCC--I ate there in 2006, fun place with good food, lots of fun. I'd go back. I love the look of the WL, I'd like to stay there some day.

 

[Meriweather]

We have been there several times.....the food is good. The fun is good too......we usually go for lunch and it isn't always as "crazy" then.
We plan on staying at VWL more now, so I can see us eating there more often.

 

[Missy1961]

* Exported from MasterCook *

Triple Chocolate Moose Stampede

Recipe By :Whispering Canyon Cafe, Wilderness Lodge
Serving Size : 12 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 chocolate cake recipe or boxed cake
product
Kahlúa simple sugar syrup:
2 cups sugar
2 cups water
2 cups Kahlúa
Chocolate mousse:
5 1/2 cups semisweet chocolate -- finely chopped
2 cups heavy whipping cream
2 teaspoons vanilla extract
1/2 cup powdered sugar
Bittersweet chocolate ganache:
10 1/2 cups bittersweet chocolate
2 cups heavy whipping cream
2 tablespoons brandy
1 tablespoon vanilla extract
Garnishes:
Whipped cream
maraschino cherry
chocolate syrup

Prepare your favorite chocolate cake recipe or boxed cake product.
Cut off the skin from the top of the cake and slice off the top to level at the same time if necessary. You will need to make three cuts using a slicing knife to transfer the cut layers of cake.
For the simple sugar syrup: In a saucepan, combine the sugar, water and Kahlúa.
Place over medium-high heat and bring to a boil, stirring occasionally until the sugar is dissolved. Continue cooking without stirring until the mixture is the consistency of syrup, about five minutes longer.
Remove from the heat and set aside to cool to room temperature.
For the mousse, position a large bowl of iced water near the stove.
In a saucepan, combine the chocolate and heavy cream. Place over medium heat until the chocolate begins to melt and the cream is almost simmering.
Whisk or stir until the chocolate and cream are smooth. Stir in the vanilla and powdered sugar.
Remove from the heat and place the pan in the bowl of ice water. Whisk until the mixture is creamy smooth and softly holds its shape.
Spoon into a serving bowl and chill for two hours.
To assemble, brush each layer evenly with simple syrup.
Next, smooth on chocolate mousse until you have assembled a three-layer cake.
With the ganache, frost top of the cake, just enough to cover, and use the remaining to cover the sides of the cake.
Serve with whipped cream, chocolate syrup and cherry.

that sounds so goooooood...but it also sounds like too much work. So now I have to go back to WCC so I can have that.

 

[Luv2Roam]

Have eaten breakfast and lunch there a few times.
Not a favorite. But I wouldn't turn it down either.

 

[Meriweather]

ROTD.....5-5

Yachtsman Steakhouse

 

[Meriweather]

* Exported from MasterCook *

Creamed Spinach

Recipe By :Yachtsman Steakhouse, Disney
Serving Size : 0 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Spanish onion
1/8 bunch garlic -- minced
1/8 cup butter
16 ounces frozen chopped spinach
3 ounces cream sauce
1/8 teaspoon ground white pepper

Combine onion, garlic, and butter in skillet and sauté quickly.
Add spinach (drained) and quickly cook for five minutes.
Add cream sauce and white pepper. Stir to blend.
Heat on low heat for five more minutes. Remove from heat and cool.
To Serve:
Place mixture into a casserole dish.
Sprinkle Parmesan Reggiano and Monterrey jack cheese.
Broil in oven for 2 minutes until cheeses are melted.

 

[Meriweather]

* Exported from MasterCook *

Monterey Jack Cheese Grits

Recipe By :Yachtsman Steakhouse, Yacht Club
Serving Size : 0 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter
1/4 cup finely chopped onion
1/4 cup finely chopped scallions
2 garlic cloves -- minced
1 1/2 cups chicken broth
1 1/2 cups water
3/4 cup Quick-cooking grits
1/4 cup heavy cream
1 teaspoon salt -- to taste
1/4 teaspoon freshly ground pepper -- to taste
1/2 cup coarsely grated Monterey Jack Cheese

In a 3-qt saucepan, heat 1 tablespoon of the butter over medium heat.
Add the onion and scallions and cook, stirring about 5 minutes, or until the onion is translucent.
Add the garlic and cook, stirring, for 1 minute.
Add the broth and the water and bring to a boil over high heat.
Add the grits in a slow and steady stream, whisking constantly.
Reduce heat to low and simmer, stirring, for about 10 minutes, or until the grits are done.
Stir in the cream and season with the salt and pepper.
Remove the pan from the heat and whisk in the cheese and remaining 1 tablespoon butter.
Serve hot.

 

[Meriweather]

* Exported from MasterCook *

Bourbon Steak Marinade

Recipe By :Yachtsman Steakhouse, Disney
Serving Size : 0 Preparation Time :0:00
Categories : Sauces, Dressings and Marinade

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cup Bourbon
1 Cup Pineapple Juice
3/4 Cup Brown Sugar
2/3 Cup Soy Sauce
4 Cups Water

Mix all ingredient, and marinate steaks 24 hours.

This recipe is enough for 12 steaks, so I only used a third of it for two pounds of steak, and that was enough.