Crystal Palace at the Magic Kingdom Recipes

Indulge yourself in a bountiful buffet with Winnie the Pooh and friends. The light and airy ambience fits the upbeat blustery mood provided by Pooh and his pals from the Hundred Acre Wood. Be here as the room comes alive with the sights and smells of the day's offerings, prepared in a live on-stage kitchen.

ANCHO CHILI RUBBED SALMON
Yield - 10 servings

Ingredients

3 each ancho chilies (rehydrated in 1 cup water)
2 tablespoons brown sugar
3 tablespoons canola oil
1 side Salmon fillet
kosher salt, to taste
fresh ground black pepper, to taste

Method

1. Place ancho chilies in boiling water and let stand for 15 minutes.
2. Remove seeds and place in food processor with water, brown sugar.
3. Pulse until a smooth paste forms.
4. Drizzle in canola oil.
5. Marinate whole side of salmon in chili paste overnight.
6. Preheat oven to 375 degrees.
7. Place salmon fillet in an ungreased pan. Season with Kosher salt and cracked black pepper.
8. Cook for 15-18 minutes or until firm to the touch.
9. Place on a platter, drizzle with Pistou and serve (recipe below).

PISTOU SAUCE (may be made the day before)

2 cups tightly packed basil leaves
3 teaspoons chopped garlic
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 cup mild olive oil
1/2 cup freshly grated Parmesan cheese

Method

1. Add all ingredients except olive oil and cheese in a food processor and pulse until pureed.

2. Drizzle olive oil slowly until a paste forms.

3. Remove and add cheese

Breakfast Lasagna
Yield: 8 servings

Make the pastry cream first:

Pastry cream

1-1/2 teaspoons vanilla extract
6 egg yolks
1-1/2 cups milk
1/4 teaspoon salt
1/4 cup all-purpose flour
3/4 cup sugar

1. In a 2 quart saucepan, combine sugar, flour, salt and milk and whisk; over medium heat, cook while stirring until mixture thickens.

2. In a small bowl with a fork, beat egg yolks slightly, beat small amount of milk mixture into yolks.

3. Slowly pour egg mixture back into milk mixture.

4. Stirring constantly, cook over medium low heat until mixture thickens.

5. Remove from heat and stir in vanilla extract. Chill cream until ready to use.

While cream is chilling, make pancakes, waffles and pound cake below:

Pancakes

1 1/2 cups sifted flour
2 1/2 tsp. baking powder
3/4 tsp. salt
1 egg, well beaten
1 1/4 cups milk
3 TB. shortening, melted and slightly cooled, or salad oil

Sift together flour, baking powder and salt. Mix egg, milk and shortening. Pour milk mixture into dry ingredients and stir only enough to moisten. Do not beat or the pancakes will be tough. Bake on a hot griddle, lightly greased if necessary. Turn pancakes only once.

Waffles

1 1/2 cups sifted flour
2 1/2 tsp. baking powder
3/4 tsp. salt
1 egg, well beaten
1 1/4 cups milk
1/2 tsp. pure vanilla extract
3 TB. shortening, melted and slightly cooled, or salad oil

Sift together flour, baking powder and salt. Mix egg, milk, vanilla and shortening. Pour milk mixture into dry ingredients and stir only enough to moisten. Do not beat or the waffles will be tough. Bake in waffle iron following waffle iron instructions.

Pound Cake

3 cups cake flour
6 large eggs
1 pound butter
1 pound sugar
2 tsp. pure vanilla extract
1/2 tsp. salt
1/2 cup milk

Sift the flour into a large mixing bowl. Stir in sugar, using a large spoon. Add room temperature butter. Add eggs. Using a mixer on low speed, slowly add the milk, and then the vanilla extract. After thoroughly stirred, turn mixer to medium for a few minutes, then to high. Mix thoroughly. Preheat oven to 325 degrees. Grease a standard tube pan with butter, then lightly flour it, shaking the excess from the pan. Pour in the mix and bake the cake for about 1 hour and 20 minutes. Check the doneness of the cake with a toothpick. Allow cake to cool for 15-20 minutes in the pan, then crumble the cake into small crumbs with your hands.

Custard

6 large eggs
1 1/2 pints heavy cream
1 pint half and half
1 ounce brandy
1/4 ounce nutmeg
1/2 ounce cinnamon
1 1/2 cups sugar

Combine all ingredients in a mixing bowl and whisky until fully incorporated. Chill until ready to use. Makes 1 1/2 quarts.

Assembly

8 pancakes
6 waffles
6 cups crumbled pound cake
(Use the recipes above, or your own recipes. Store-bought/frozen are also OK.)

1 cup frozen raspberries
1 cup frozen blueberries
1 1/2 quarts custard (recipe above)
3 bananas
1 TB. butter

Put a layer of waffles in a buttered casserole dish. Sprinkle a quarter of the pound cake over the waffles. Peel and slice the bananas. Layer with half of each of the following: the cut bananas, frozen raspberries, and frozen blueberries. Sprinkle half of the remaining pound cake over the fruit, then top with the rest of the fruit. Top the fruit with a layer of pancakes, the sprinkle the rest of the pound cake on top. Press down on the layers to pack firmly. Slowly add the custard mix until the entire dish is saturated.

Baking and Garnishing

2 1/2 cups pastry cream (recipe above)
1 banana
1/2 pint your favorite fresh berries
1/4 cup brown sugar

Bake in a 350 degree oven for 60 minutes. (Oven thermometer placed in center of dish should register 165 degrees.) Top the lasagna with a layer of pastry cream. Slice the banana and layer on top of cream. Sprinkle sugar on top and place casserole under the broiler until browned. Garnish with fresh fruit and serve.

Broccoli with Puri-Puri and
Key Lime Ponzu
KEY LIME PONZU

Ingredients

1 1/2 cups orange juice
3/4 cup soy sauce
1 1/2 TB key lime juice
1 1/2 TB mirin
1 1/2 TB rice wine vinegar
1/2 tsp crushed red pepper
3 1/2 TB granulated sugar
1 1/2 TB cornstarch

Method

Combine ingredients except key lime juice and cornstarch. Bring items to a simmer for 30 minutes. Do not boil. Mix cornstarch and lime juice until completely blended and immediately add to the simmering sauce. Simmer for 5 minutes.

PURI PURI SAUCE

Ingredients

6 1/4 TB canola oil
1/3 tsp crushed red pepper
2 1/2 TB fresh garlic, chopped
3/4 TB kosher salt

Method

Combine all ingredients in a saucepan and bring to a boil. Boil for 3 minutes, stir occasionally and turn off heat. Pour into a container.

TO SERVE:

Take 2 bunches fresh broccoli (about 2 pounts), cut into spears.

Cook the broccoli spears in lightly salted boiling water until the broccoli is al dente. Toss the broccoli in the Puri-Puri. Place broccoli in a serving dish and top with the Key Lime Ponzu.

Fire Roasted Corn Spoon Bread
Yield - 6-8 servings

Ingredients

1 fresh poblano pepper minced
1 yellow pepper, small, diced
1 red pepper, small, diced
1/2 red onion, small, diced
2 1/2 cups roasted or grilled corn
1/2 oz. butter
1 TB sugar
3/4 tsp. cayenne pepper
3/4 TB black pepper
2 tsps. kosher salt
1 quart milk
1 quart heavy cream
4 cups corn meal
4 egg yolks
1 1/4 cups buttermilk
4 egg whites

Method

1. In a pot over medium heat, sweat peppers, onions and chilies in butter.

2. Add spices and stir to incorporate.

3. Add milk and cream. Bring to a boil.

4. Reduce heat. Slowly whisk in corn meal. Cook for 5-10 minutes or until it thickens.

5. Remove from heat.

6. In a mixing bowl, whisk together egg yolks and buttermilk.

7. Temper yolk mixture and add back to base.

8. Completely cool corn meal mixture in the refrigerator.

9. Remove from refrigerator and break into small pieces. Leave at room temperature.

10. Whip egg whites to soft peaks. Fold into corn meal mixture and place in a baking dish.

11. Bake 30 minutes at 350 degrees or until golden brown.

Honey Butter
Ingredients:

1/3 cup honey
2 cups (1/2 pound) butter, softened

Method:

Beat honey into softened butter until blended. Refrigerate in small molds or serve in bowls.

WILD MUSHROOM CHICKEN PASTA WITH BASIL ASIAGO CREAM SAUCE
Serves 4 to 6 people

Mini Penne Pasta:
1/2 pound Mini Penne Pasta (dry/uncooked)

1. Follow direction on the package to cook the pasta to al dente.
2. Cool pasta with cold tap water and set aside at room temperature.

ASIAGO BASIL SAUCE:

1-1/2 cups heavy cream
1 tablespoon fresh basil (wash, stemmed, and chopped)
1/4 teaspoon ground white pepper
1/2 teaspoon Italian herb seasoning
1/2 teaspoon chicken base or powdered chicken bullion
1 teaspoon fresh minced garlic
1/4 cup shredded Asiago cheese

1. Bring heavy cream, all seasonings, garlic, basil, and chicken base to a low simmer in a 2-quart saucepan. Let it simmer to 10 minutes to develop flavors.

2. Carefully add the shredded cheese. Stir constantly to avoid breaking the sauce. You must not boil the sauce at any time.

3. Add the butter to thicken the sauce slightly. Cover the sauce & set it aside from the heat until you are ready to add it to the pasta.

Pasta Completion:

6 each skinless boneless chicken thighs
1 tablespoon olive oil
2 teaspoons kosher salt
1 teaspoon white pepper
1 teaspoon granulated garlic
1/4 cup sliced button mushrooms
1/4 cup sliced Shitake mushrooms (be sure to discard the stem)
1/4 cup diced Portobello mushrooms
1 cup Basil Asiago Cream Sauce (full amount from recipe above)
1-1/2 pounds cooked Gimelli pasta (full amount from recipe above)
2 tablespoons chiffonade (thinly sliced) fresh basil leaves
1/4 cup shredded Asiago cheese

1. Dice chicken and remove excess fat.

2. In a large saute pan, heat oil until it begins to smoke.

3. Add chicken and season with salt, white pepper, and granulated garlic.

4. Once chicken is fully cooked, add mushroom and cook them thoroughly.

5. Add the pasta to the saute pan and stir for three minutes.

6. Now add the sauce and bring to a simmer for 10 minutes.

7. Remove the pasta from the heat and place it on to serving dishes and garnish with basil and Asiago cheese.