Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts

Friday, April 16, 2010

Disneyland's Mint Julep

Served at multiple locations in New Orlean's Square, the Mint Julep is a must have while visiting the park and a great recipe to add to your collection.  Very Southern and very good.

Prep Time: 1¼ hours
Total Time: 2 hours
Serving Size: 6 cups

Ingredients:
1 lb granulated sugar
6 cups water
1 1/4 ounces lime juice concentrate
8 1/2 ounces lemonade concentrate
3/4 cup creme de menthe (syrup available at liquor stores. Do not confuse it with creme de menthe liqueur)
*You can find non-alcoholic creme de menthe syrup at this website: http://www.davincigourmet.com/.*

Garnishes
mint leaf
lime slice
maraschino cherry

Instructions:
1. Combine the sugar and water in a 3 quart saucepan. Stir the contents until the sugar is dissolved.

2. Stir in lime and lemonade concentrate next. Continue stirring and bring to boil just below the boiling point (210 degrees.) DO NOT BOIL!

3. Remove pan from heat and chill. Once chilled, add a ratio of 1 part syrup to 5 parts chilled water.

4. Transfer beverage to pitcher.

5. Garnish each serving with mint leaves, lime slice and a maraschino cherry.

6. Enjoy!

Tuesday, March 23, 2010

Tigger Tails and Cheshire Cat

Many people who have visited Disneyland are familiar with the Tigger Tails candy sold at the Pooh Corner shop in Critter Country. Tigger Tails are a favorite treat among many Disneyland guests, some of whom would probably like to indulge in this treat once in a while even when they are at home. Tigger Tails are pretty simple to make, so if you'd like to enjoy one at home just follow these steps:

First, gather your supplies together. You will need Wilton orange candy melts, Wilton dark cocoa candy melts, marshmallows, caramels, and 8" lollipop sticks. You will need to melt the caramels as well as each of the colors of candy melts. This is most easily done in the microwave. Follow the directions on the back of the candy bags for directions. The amount of candy melts that you need will depend on how many Tigger Tails you would like to make. One 14 oz. bag of orange candy melts coats approximately six Tigger Tails. It takes about 15 of the dark cocoa candy melts to cover six Tigger Tails in chocolate stripes. About one dozen caramels will be enough for six Tigger Tails.

The way to achieve the bumpy texture of Tigger Tails as you find them at Disneyland, is to use 3 marshmallows per Tigger Tail. You will leave 2 of these marshmallows as they are, however you will need to slice the third marshmallow in half, crosswise. Then simply slide the 4 marshmallow pieces you now have onto one of the lollipop sticks, starting with a halved piece, and then alternating sizes until all 4 pieces are on the stick (refer to photo). Set these on a cookie sheet covered with wax paper. Be sure to slice one of the marshmallows in half. The uneven sizes will produce the bumpy texture found on Tigger Tails.
Once your marshmallows are on the lollipop sticks, simply spoon melted caramel onto the tops. You may need to use the spoon to spread the caramel around enough to cover the tops, as this will create a flat surface. Once the caramel is applied, set the Tigger Tails into the freezer for a couple of minutes to set.

When the caramel is set, the next step is to dip each Tigger Tail into the melted orange candy melts. Set flat back onto the cookie sheet and when all the tails are dipped, set the cookie sheet back into the freezer for about ten minutes to set.

While the orange candy coating is setting, prepare your icing bag with a small round tip, and spoon melted dark cocoa melts into the bag. When the orange coating has set, simply make your stripes on the Tigger Tails.

Allow tails to set again in the freezer for a few minutes.

That's all there is to it. Making Tigger Tails at home like the ones you enjoy at Disneyland is not only easy, but fortunately, also much less expensive than buying them in the park. One dozen Tigger Tails at Disneyland will cost you about $50. Making a dozen Tigger Tails at home costs about $12.50.
Above are The Cheshire Tails that are offered during certain times of the year.  Aren't these so fun?

Wednesday, March 10, 2010

Monte Cristo Sandwich

Here is the "official" recipe from the D23 newsletter.  Enjoy!
BLUE BAYOU MONTE CRISTO SANDWICH

Ingredients:
1 egg
1 3/4 cups plus 2 tablespoons water
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
8 slices egg bread (challah works well), sliced 1/2-inch thick
8 thin slices ham
8 thin slices turkey
8 thin slices Swiss cheese
3 cups canola oil
Confectioners sugar
Blackberry preserves

Directions:
1. Line a cookie sheet with paper towels; set aside.

2. Whisk the egg and water together in a mixing bowl. Add flour, salt, and baking powder and whisk thoroughly for 2 to 3 minutes or until smooth, scraping sides of bowl.

3. On one slice of bread, arrange 2 slices of ham, turkey, and cheese, covering the bread evenly. Place another slice of bread on top and slice each sandwich in half diagonally.

4. Heat oil to between 365 degrees F and 375 degrees F in a 10-inch pan. Do not let the oil reach a higher temperature than this; if the oil starts to smoke, turn the heat down. Dip half of the sandwich into the batter, allowing excess to drain, and very carefully place into the oil.

5. Repeat with the other sandwich half. Cook 3 minutes on each side, or until golden brown. Place the cooked sandwich on the prepared cookie sheet in a warm oven until ready to serve. Repeat with the other three sandwiches. Cook one at a time, and allow the oil to reach the desired temperature between each.

6. Sprinkle with confectioner¹s sugar and serve with blackberry preserves on the side.

Saturday, February 27, 2010

Caramel Apples

Caramel apples are a real treat inside and outside Disney Parks.  In Disneyland they can be found at the Candy Palace on Main Street along with Marceline's Confectionery in Downtown Disney and Pooh Corner in Critter Country.  The detail that they give to each apple is amazing!  Check out these beauties we came across on our last visit.
 
So you can have some Disneyland fun at home here is the recipe for some of Disney's Caramel Apples! 
DISNEYLAND GOURMET CARAMEL APPLES
INGREDIENTS
■8 large Granny Smith or Fuji apples
■wooden craft sticks
■2 (14 ounce) packages caramels, unwrapped
■2 tablespoons milk
■milk chocolate chips
■white chocolate chips
■candy for coating

DIRECTIONS
■Dip apples into boiling water briefly, to remove any wax that may be on the apple. Wipe dry, and set aside. Insert sticks into the apples through the cores. (Don’t skip this step as caramel may not stick to apple if there is wax on it.)
■Line a baking sheet with waxed paper and coat with cooking spray. Place the unwrapped caramels into a microwave-safe medium bowl along with 2 tablespoons of milk. Cook on high for 2 minutes, then stir and continue cooking and stirring at 1 minute intervals until caramel is melted and smooth. OR cook in a saucepan on the stove on a medium heat, stirring constantly until the caramels are completely melted.
■Hold apples by the stick, and dip into the caramel to coat. Set on waxed paper; refrigerate for about 15 minutes to set.
■Heat the chocolate with 1 tablespoon of shortening in a microwave-safe bowl until melted and smooth. Dip apples into the chocolate to cover the layer of caramel. (We prefer to only coat half of the apple in the chocolate.) Or you can drizzle the chocolate instead of dipping, if you prefer.
■Add whatever candy toppings you prefer to chocolate layer before it sets.

■Put apples back on waxed paper to set, then enjoy. We cut them into slices and put them on a plate so we can share the different varieties.
 
Here are some of our favorite combinations…
Apple Pie Caramel Apple - dipped in white chocolate and coated in crushed cinnamon graham crackers
Butterfinger Apple – dipped in milk chocolate and coated in crushed butterfinger candy bars
Chocolate Drizzle Apple – with white chocolate and milk chocolate drizzles
Candy Corn Apple – dipped in white chocolate and coated in chopped candy corns
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