Maple Glazed Salmon with Onion-Mashed Potatoes Recipe From Animators Palette, Disney Cruise Line

 Maple Glazed Salmon with Onion-Mashed Potatoes Recipe From Animators Palette, Disney Cruise Line


Maple Glaze

1/4 cup brandy
1 1/4 cups maple syrup
1 tablespoon cornstarch mixed with 2 tablespoons water

Method:

Pour brandy in a pan and flambé for 5 seconds.

Add the syrup and heat.

Whisk in the cornstarch and water mixture, and simmer for 5 minutes, stirring.

Cool to room temperature.

Onion-Mashed Potatoes

2 medium onions
2 tablespoons olive oil
2 pounds red potatoes
2/3 cup milk, warmed
2 tablespoons unsalted butter
Coarse salt and freshly ground white pepper, to taste

Preheat oven to 375°F.

Toss the chopped onions with olive oil and bake for 15 minutes, until soft.

Purée onions in a blender.

Cover potatoes with water in a medium saucepan and boil until tender when pierced with a fork.

Put drained, warm potatoes in a mixing bowl. Add milk and butter, and mash with an old-fashioned potato masher. Season to taste.

Salmon

4 salmon fillets, 7 ounces each
2 tablespoons olive oil
Coarse salt and freshly ground black pepper, to taste
Diced red peppers, for garnish (optional)

Preheat oven to 350°F.

Brush the salmon with olive oil and season with coarse salt.

In a preheated sauté pan, sear both sides.

Place on a baking sheet and drizzle 1 tablespoon of the Maple Glaze on each salmon fillet.

Bake 12 to 15 minutes, or until desired doneness.

To serve:Top potatoes with salmon and drizzle with remaining Maple glaze. Top with diced red peppers and minced scallion, if desired.Click Here For 1000's More Disney Recipes

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Key Lime Pie - Fulton's Crab House

 Key Lime Pie Recipe
from Fulton's Crab House
at Downtown Disney

Crust:

Unsalted Butter 6 Tbsp
Sugar Granulated 3 Tbsp
Eggs Whole 1/2 each
Vanilla Extract 1/8 tsp
Flour 1 cup
Graham Cracker Crumbs 2 1/2 oz
Sliced Almonds 2 oz
Cinnamon 3/4 tsp
Baking Powder 3/4 tsp

Filling:

Egg Yolks 9 Each
Condensed Milk 3 14-Oz Cans
Key Lime Juice 2 Cups

METHOD:
Crust:

In mixer, beat butter and sugar until very soft and creamy.

Add remaining ingredients and mix until crumbly.

Note: do not over mix.

Shape mix around and bottom and sides of a greased pie pan. Bake in oven at 350 degrees for 15 minutes or until golden brown.

Remove and cool on a wire rack.

Filling: 

 In mixer, whisk egg yolks at high speed until very fluffy, about 5 minutes.

Add condensed milk and mix for 30 seconds.

Add key lime juice slowly until all is combined.

Pour mixture into the crust. Bake at 350 degrees for 15 minutes, reduce heat to 250 degrees, bake for an additional 10 minutes, or just until center is firm, (TOP SHOULD NOT BE BROWN).

Chill overnight before serving.

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French Toast Banana Bread Pudding Recipe from Parrot Cay, Disney Cruise Line

French Toast Banana Bread Pudding from Parrot Cay, Disney Cruise Line

French Toast Banana Bread Pudding Recipe from Parrot Cay, Disney Cruise Line
30 servings

Banana Bread (for 6 loaves)

3.31 lbs or 13 ¼ sticks Butter
(6.61 lbs or 13 2/3 cup packed Brown Sugar
18 Eggs
6.6 lbs or 24 cups Flour
3.5 TBSP Baking soda
4 tsp Salt
2 Tbsp Vanilla Extract
8 lbs (30 medium 7 – 8’ long) Bananas

Custard Sauce

4 cups Cream
4 cups Milk
just less than 2 cups Yolks
3 ½ cups Sugar
3 ½ tsp Vanilla extract
2 Tbsp. Banana Liqueur
5 ¼ oz or 1 1/3 stick Melted Butter

Caramel Sauce

1.1 lb Sugar
Just less than 7 fl. Oz Heavy Cream
6 Bananas, sliced

Banana Bread

Melt the butter and mix in the sugar. Add the eggs and blend in well.

Sieve the dry ingredients together. Mix it with the butter mixture.

Crush the bananas and blend with the batter.

Pour into paper lined sheet pans with frame and bake at 180C for 35 minutes. Cool for 6 hours.

Custard Sauce

Boil the cream and milk together. Take it off the heat.

Mix yolks, sugar, vanilla and liquor into it.

Mix it well with the help of hand whisk and use it as mentioned below.

Caramel Sauce

Caramelize the sugar without water to a light golden brown color and deglaze with heavy cream.

Assembly

Cut half inch thick slices of the banana bread length-wise on the sheet pan.

Brush with melted butter.

Arrange the sliced bananas in caramel on top.

Pour the custard mix over the top of the bread and let it soak in. Add a second layer of banana bread and repeat the steps.

Put a final layer of banana bread and brush with melted butter and caramel sauce only.

Pour the custard mix over the top of the bread and let it soak for half an hour. Pour out any excess sauce mix.

Bake and chill. Cut into 3 ½ inch squares and cut each square diagonally into triangles.

To Serve:

Serve warm with coconut ice cream over rosette of custard and caramel sauce over sliced bananas on the side.

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