I have a really, really warm place in my heart for this pie.  When I was a teenager, I was very active in 4-H, especially foods group.  As I think I mentioned before, my mother was actually our foods group leader.  Anyway, every late January or early/mid February there was a food show, where the various foods group participants from around the county would bring a food that they'd made to be judged.  You'd have to set your table the "4-H way," be able to recite information about the food groups (later the food pyramid), and tell the judge how you completed your dish from start to finish.  I participated every year, and I even remember my first recipe...  Canned pear halves that, thanks to a carrot peel, some marshmallows and a raisin, I'd made to look like two little mice.  Sounds silly, but when you're like 7, I was as proud of those mice as I would have been if it'd been Thanksgiving dinner.

As I got older and canned pear mice were no longer really an acceptable display of my culinary knowledge, I entered the seniors division where you were expected to create a whole menu.  I still remember setting up my two place settings on a rickety card table, carefully serving the food, all while mentally rehearsing how many servings of what fit into which part of the food pyramid.  It was a really, really big deal.

The very first year I participated in the seniors division, this was the exact pie recipe (and perhaps the first pie I ever actually made) I used for my dessert.  I'd never had key lime pie before, but from the first bite, I was hooked.  Even my dad, who wasn't really a fan of key lime pie, thought it was awesome which I remember was the biggest compliment I thought I could have gotten in the world.  To this day, key lime pie is I think my favorite pie.

The recipe for this pie came originally from a restaurant that is now long gone back when Downtown Disney was still called Disney Village Marketplace.  However, this is the recipe still used for most of the key lime pies served on property.  In fact, when I went to Coral Reef in 2008, this was the recipe used for the key lime pie served there at the time...  And this is still the recipe used for the current Chef Mickey when key lime pie is on the menu.

What I love about this recipe is that it's a very traditional way to make key lime pie.  No food coloring, no whipped topping in the filling, no lime Jello, no green food dye...  Just sweetened condensed milk, eggs, lime juice.  It's amazing something so simple and uncomplicated could taste so deliciously good.  This can be served with whipped cream or whipped topping on top, which a lot of people do to cut the sweetness, but I personally love it as-is.

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Key Lime Pie

As was served at Chef Mickey's Village Restaurant, Disney Village Marketplace (now Downtown Disney)
Currently served at various restaurants across Disney World

 

°o°  1 3/4 cups sweetened condensed milk (about two cans)
°o°  4 egg yolks

°o°  7 tablespoons key lime juice

°o°  1 9-inch prepared graham cracker pie shell

°o°  Whipped cream for garnish, if desired

Preheat oven to 350.  Beat sweetened condensed milk and egg yolks and beat on low until completely combined.  With mixer still on lowest setting (never higher so as to prevent air bubbles), add key lime juice and mix until well blended.  Pour into pie shell and bake for 20 minutes, or until set (the middle of the pie will be firm with no wiggle).  Allow to cool to room temperature, then refrigerate until serving.

Top with whipped cream and lime as a garnish, if desired.

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Unknown

I wasn't sure about this recipe.  It was certainly unique, but I was worried it wouldn't taste very coco-nutty (is that even a word?), and I thought there was no way on earth that the breading would stick.  Was I happily surprised to find out that this is an amazing recipe that came together almost perfectly.  The taste was so different, but crunchy and delicious that I wish I'd made more.  I will say that my big flub with the dish is that I forgot to serve it with the mango puree when I made it and took the pictures...  Which is funny, because when I was eating it I thought that the crust was a little dry and would have done really well with a fruit sauce or squeeze of lemon...  I did have the puree with the leftovers, however, and while it certainly wasn't photogenic, it did bump up the level of tastiness a lot and resolved any issues of dryness in the crust.  Truthfully, I felt kind of dumb forgetting it the first time.  This is my week for dumb mistakes, apparently.

Other then the accidental omission above, I did do everything exactly according to the recipe and the tips and tricks to this are fairly simple.  I used sliced almonds and crushed them, giving me both a fine powder, and some rather large bits.  Had it to do over, I may have crushed the almonds a bit more, though the crunchiness that the larger pieces definitely added a wonderful touch to the dish.  I just found that the larger bits of almond didn't stick as well and tended to fall off during the pan frying.  They also tended to brown faster, though even the ones that looked a tad, well, burned on my sample chicken didn't taste burned in the slightest (though it did make a little less photogenic).  As for the coconut, doing the recipe over, I'd chop them a bit finer then I did for the same burning reason as the almonds.  I also used the thin-cut chicken available at my grocery store as opposed to pounding out a breast.  That allowed me to really have complete control of how long I needed to cook everything without having to worry about the chicken being unable to hold up to a heavy bread coating, a fry, then a bake.  And since we're on the subject of frying, I found that frying it until it was just slightly golden, enough to make sure the coating was really stuck to the chicken, then putting it in the oven yielded the most wonderful results.

I have to say, though, that this will go down as one of my favorite chicken dishes.  I just love the crunchiness and the unique flavor.  The pop of the mango chutney really set it all apart...  Just make sure you don't forget to use it.

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Coconut Almond Chicken

As is served at Kona,Polynesian Resort

 

°o°  4 chicken breasts, skinless and boneless
°o°  mango puree (one mango pureed with sugar to taste), for garnish
°o°  Coco Lopez, for garnish
°o°  lime wedge, for garnish

Coconut Marinade
°o°  1/2 cup eggs, very well beaten
°o°  1/2 cup coconut milk

°o°  1/2 cup curry paste (Pataks brand, if possible)

°o°  1/2 teaspoon Kosher salt


Almond Breading

°o°  1/2 cup flour

°o°  1 cup sliced almonds, coarsely chopped

°o°  1/2 cup unsweetened shredded coconut

°o°  1/2 teaspoon Kosher salt

If needed, trim and pound chicken breast halves, making sure the chicken is as close to uniform thickness as possible.

Mix all ingredients for the coconut marinade together.  Place chicken in the marinade, covering completely and allowing to marinate for 1-2 hours or overnight.

Combine all ingredients for almond coating.  Dredge marinated chicken through mixture, patting on additional coating if needed.

Preheat oven to 400 degrees.

In a hot pan, place a small amount of canola oil.  Fry until lightly golden, turn and do the same on the opposite side, then place in warmed oven and cook until very golden and cooked through.  Chicken will be firm.  Season with additional salt, if needed.

Drizzle chicken with mango puree and Coco Lopez and garnish with a lime wedge.

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Unknown

First, let me start off by really emphasizing the absolute awesomeness of this recipe.  This is, hands-down, one of the best rice recipes I've ever had.  It's delicious, moist, the coconut flavor is obvious without being overwhelming.  Honestly, my mouth is watering at the thought of this dish.  Four servings didn't last a day in this house.  It was awesome warm, it was awesome cold, it reheated really well and it was gorgeous to look at.

Second, in a week of intimidating recipes, this one was one I was really nervous about.  While I'm happy to say that I can cook pretty much everything, rice constantly gives me trouble.  I overcook it, I undercook it, it sticks to the pan, it burns, it doesn't fluff, it sinks...  You name any possible issue with rice, I've had it and probably sometime in the last 6 months.  Rice and I just don't get along.  I thoroughly anticipated screwing this dish up.

However, as with most things, I worried myself for no reason.  This recipe is, dare I say it, foolproof.  Even for those who are so cursed with rice as I seem to be.  I even forgot to set the timer and I managed to not mess it up.  I think that's saying something.

Of course, this makes a great side dish which I served with lemon cinnamon chicken (my own recipe, not a Disney one) and another recipe that I'll share more about tomorrow.  I made no changes to this recipe, other than leaving out the cilantro because I had none available.  

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Coconut Rice

As is served at Boma, Animal Kingdom Lodge

°o°  2 tablespoons canola oil

°o°  1/2 teaspoon garlic, minced

°o°  1/3 cup red onion, diced

°o°  1 cup Basmati rice (or long grain rice)
°o°  1 cup water

°o°  1 teaspoon Kosher salt
°o°  1 can unsweetened coconut milk

°o°  1/4 cup grated carrots

°o°  1/4 cup shredded sweetened coconut
°o°  1 tablespoon Cilantro, finely chopped (optional)

Put oil in a saucepan over medium-high heat and allow to warm.  Saute garlic and onions for about 1 minute.  Add rice and stir quickly, until rice is warmed and coated with oil.  Add water and salt and bring to a boil.  Add coconut milk, stir, and cover.  Lower heat to medium-low (or to a simmer), and allow to cook for 15 minutes, stirring once about halfway through.  After 15 minutes, remove lid and add the carrots and coconuts, mixing well, simmering for an additional 5 minutes (if rice is too dry, add additional water in tablespoons).  Remove from heat and allow to sit for 5 minutes.  Fluff rice gently with a fork and adjust seasonings to taste.  Garnish with cilantro, if desired.

Serves 4

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Unknown

It's been awhile since I've shared the "recipe" for one of Disney's classic and signature drinks, so I'm super excited to share this one.  This is a recipe I got years ago from the bartender at Banana Cabana, back when this drink was the signature (and I believe exclusive) drink of Shutters at Caribbean Beach Resort, my favorite resort hotel.

I believe it was the last night of our 2008 stay and I wandered over to Banana Cabana for one last drink before packing up and leaving in the morning.  The bartender, who has to be the friendliest bartender in the world, asked me the usual Disney questions, and we stumbled on the topic of Coral Reef Restaurant in EPCOT.  I talked about this amazing waiter who actually brought me two desserts because I was leaning towards the key lime pie when he said the Jack Daniels mousse was the best dessert in the world.  I ended up ordering the Jack Daniels mousse, mostly to appease our incredibly sweet and very insistent waiter, but really wished for the pie.  To my surprise (and happiness) he brought the mousse to eat and the pie to enjoy in my room after fibbing and stating it was my birthday in order to get us the extra dessert at no charge.  I said that it was an incredible and memorable bit of Disney magic.

The bartender smiled and told me that I "had to try" the key lime coconut martini.  The idea of key lime with coconut perked me right up, but I'm just so not a martini person.  It's just too strong for my weak tummy.  He smiled and told me if I didn't like it, it was no charge.  Willing to try any alcohol from a perfect stranger on the promise of not having to pay for it proved to be too tempting, and I took him up on his offer.  The thing looked exquisite and with the rim dusted with graham crackers, it even vaguely looked (and smelled!) like a key lime pie.  One sip and I was in heaven...  It was strong but the flavors all worked together so beautifully.  It was one of the few times I actually wished I could have more then just one glass.  The bartender was sweet enough to give me the recipe without me even having to ask for it, which is a good thing, since I'd have never remembered to ask for it on my own...  Did I mention that this sucker is strong?

And the bartender was nice enough to still give me the drink for free, saying that since I was going to order something else and only changed my mind at his suggestion, he didn't feel right charging me.  Disney magic with alcohol is the best thing ever.

In the years since I had this drink, it's become available all across Disney's properties, most notably Coral Reef Restaurant, Kouzzina (though the recipe may vary slightly) where it is a featured drink at various times of the year, as well as the other places that serve alcohol.  It's a delicious, though it's so strong, you may not remember how good it is the next day!

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Key Lime Coconut Martini

As is served at Shutters at Caribbean Beach Resort, Coral Reef at EPCOT, Kouzzina by Cat Cora at Downtown Disney, and numerous other eateries across WDW

 

°o°  1 shot Midori Melon liqeur
°o°  1 shot vanilla-flavored vodka (like Stoli)

°o°  3 shots liquid pina colada mix

°o°  1 shot pineapple juice

°o°  1 lime (or 5 key limes) (or 1-2 tablespoons lime juice)
°o°  graham cracker crumbs, for rimming the glass
 

Combine all ingredients but the lime.  Pour over ice in a cocktail shaker.  Squeeze lime into the shaker and shake vigorously.  Strain into a martini glass that's rimmed with crushed graham crackers (to rim, dip the edge of the glass into water, shake of excess, and dip into graham crackers.
.

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This awesome Stitch pin sets the mood, right?

This weeks odd theme comes from a brain cramp on my part, paired with dumb luck.  I had initially planned on making this a week about fruit and the various fruit dishes that you find around Disney.  Sounds like a great theme, right?

Well, in a fit of productivity that's somewhat uncommon for me (I like to do my cooking on Sunday for the blog and then spread it out over the week), I started doing my cooking on Friday, making two out of the five dishes and having all the ingredients for the other three ready to go.  Then Saturday night (because such realizations always come at night when you're trying to sleep) I was feeling quite proud of myself for being so far ahead of my normal schedule when I realized that two of the dishes I'd made had coconut...  And that coconut isn't a fruit, it's a nut.  D-oh!

I briefly considered keeping it fruit week and just explaining my embarrassing mistake in mentally identifying a coconut as a fruit, but that seemed like such a lame excuse for correcting my mistake.  Then I thought of shelving the two recipes and saving them for another week, but one recipe I made was so delicious and universally loved in my household that it seemed a shame to not share it.  That's when I realized, everything I'd made had either lime and/or coconut...  And voila!  A theme was born.

Yes, it's an odd theme created out of a combination of desperation and laziness, but hey, I think it works and it's given me a great set of dishes, perfect for summer. 

Also, this week or next, I'll be trying something a little new and different.  Either Friday or Saturday I'll be featuring a recipe that fits with the theme of the week, but isn't a "Disney dish," but we feel it should be.  This is something that I actually started on one of the forums I chat on when I made a dinner, shared the recipe and said "this was so good, they should serve it at Disney."  Then other folks started sharing recipes for meals they thought should be served at Disney.  From there, an inside joke turned into fun board on Pinterest where all sorts of people started submitting their "they should serve this at Disney" recipes.  As sort of a salute to this fun and eccentric group of recipe collectors, I wanted to give some of the recipes they've submitted something of a test run, then put it up to a vote...  Should Disney put it on their menu?

I can't wait to share my new dishes and I'm really looking forward to this week.  And I think what started as an odd solution to a mistake has turned into one of the most fun, and delicious, theme weeks I've done.

Have fun!

Unknown

Here's one of the best types of recipes in my Disney recipe catalog...  Vintage Disney.  A recipe that not only captures a slice of Disney, but a slice of Disney from "back in the day."  Granted, a similar version of this dish is still in circulation around Disney, but let's be honest...  The number of dishes that call for two generous portions of dairy and fat have dwindled considerably.

The other fun thing about this recipe is it's authentic, very different from the Alfredo most people are familiar with, though almost exactly like the Alfredo I found across Europe.  No cream sauce, no milk, nothing beyond pasta, cheese, butter, and seasoning.  The magic of this dish is that the stars are the cheese and the pasta, creating this really vibrant and rustic dish that will hit you in a way very different from creamy Alfredo.

Because this dish is all about the simple flavors of pasta and cheese, the quality of the ingredients is key.  Shakey cheese in that green container and hard pasta will make a dish that will taste completely different from fresh pasta and grated Parmesan.  This meal is only as good as the ingredients you use and it's not the dish to use less-than-quality components.  Fresh pasta and fresh parm are key and will make, or break, the meal.  Go for the best and this Alfredo will make you wonder why you'd ever have that creamy substitute.

A note on the butter...  This recipe calls for butter, and a lot of it.  I was on the fence on how much to include and, in the end, I went with the full amount called for in the recipe.  In truth, this is supposed to have lots and lots of butter, but if it were me, I think half the amount listed in the recipe is more than enough.  On the flip side, I did add a little extra cheese with absolutely decadent results.  And keep in mind, this doesn't reheat well at all...  Plan to make only what you need or eat the leftovers cold.  I personally think it's great cold, almost like a pasta salad, but I know most would disagree.  I also think that leftover bacon from yesterday's meal would go really, really well crumbled up in the noodles...

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  Fettuccine Alfredo

As is served at Italy Pavilion, EPCOT

°o°  1 pound fettuccine noodles, fresh
°o°  1 cup butter, softened, cut

°o°  1/3 to 1/2 cup Parmesan cheese, fresh grated

°o°  Black pepper, freshly cracked
°o°  Additional Parmesan cheese, garnish

Drop fettuccine into boiling salted water and cook until it floats to the top of the boiling water, about 2 to 3 minutes.  Drain immediately (do not rinse) and return to pot.  Add softened butter and cheese, tossing noodles until well coated.  Season with pepper and additional cheese, if desired.

Serve immediately.

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Unknown

When it came to cheese week, believe it or not, I actually wasn't going to include this recipe.  Let's be honest, it seems like an overly obvious choice, and it seems like everybody already has the recipe.  But the more I thought about it, the more I really felt like I had to include it.  It is, after all, Disney's most requested recipe.  It's also the dish that introduced the idea of signature dishes and recipes at Disney...  It's so overwhelmingly popular that it's survived numerous menu changes, and while the recipe has changed over the years, at its core, it remains the same.  Besides which, this soup is mind-blowingly awesome, as to be expected in any recipe where the primary ingredients are cheese, beer, and bacon.  Just one taste and I'm back at EPCOT.

The tricky thing about this recipe is that, while it's easy to make, it's hard to find all of the exact ingredients used at Le Cellier.  Moosehead Beer and Nueske’s center cut bacon are both Canadian and, even though I live about one tank of gas away from Canada, finding these brands is tricky, at best.  Substituting the bacon is easy enough...  Stick with center cut bacon, preferably just straight bacon, not low sodium, maple cured, thick cut, etc etc.  The beer, however, is a trickier prospect as it has the potential to change the taste of the whole dish.  I've used beers like Guniness or local favorites, pale ales, all with a lot of success.  This last time, however, I used the only thing I could find (and just happened to be Canadian) that was sold outside of a six pack...  Labatt Blue.  I have to say, I was disappointed as I wanted something a little more fun, authentic, closer to Moosehead, and less "commercial," but honestly, using this gave me the best batch of soup I've ever made.  I really recommend it.  As for the cheese, until recently Le Cellier has been using Canadian Black Diamond white cheddar.  If that can't be found, any medium/mild white cheddar cheese will work just as well.

Now, about the recipe itself...  When the soup was first introduced to the menu, it included very simple, core ingredients.  Cheese, beer, bacon, flour, and milk, along with seasonings.  As time has marched on, the recipe has changed to include more traditional soup base ingredients such as celery, onions, and carrots.  I honestly prefer the original recipe, which is essentially the same, just leaving out the extra veges, extra butter, and reducing the flour to about 1/3 cup.  Don't be afraid to make a double batch...  It reheats beautifully, only gets more delicious as it "ages," and with a splash of milk and/or beer, it comes back to life.  And if you're a bacon lover like I am, there's certainly no law against using the whole pound of bacon instead of the half pound...  

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Canadian Cheddar Cheese Soup

As is served at Le Cellier Restaurant, Canada Pavilion, EPCOT

°o°  1/2 pound center cut bacon, cut into 1/2 inch strips
°o°  1 medium red onion, diced

°o°  3 celery ribs, diced

°o°  4 tablespoons butter
°o°  1 cup all-purpose flour

°o°  2 cups chicken stock
°o°  4 cups milk
°o°  3/4 pound grated white cheddar cheese, medium or mild (Canadian Black Diamond)
°o°  1 tablespoon Tabasco sauce

°o°  1 tablespoon Worcestershire sauce
°o°  Salt and pepper, to taste

°o°  1/2 cup warm beer

°o°  Chopped scallions or chives for garnish, optional

In a large pot or Dutch oven, cook the bacon over medium heat until lightly browned.  Remove a spoonful to use as garnish.  Add the onion, celery, and butter, sauteing until the onion is softened.  Over medium heat, add the flour and stir, creating a thick paste-like roux.  Slowly whisk in the broth and bring to a boil.  Boil for about 1 minute, then reduce to a simmer, simmering for about 15 minutes, allowing the soup to thicken.  

After the soup has thickened, whisk in the milk and bring to a gentle simmer, not allowing the mixture to boil.  Remove from heat and whisk in cheese until the soup is smooth.  Add Tabasco sauce, Worcestershire sauce, and beer.

Serve warm, garnish with scallions/chives and bacon.  To reheat leftovers, add milk and reheat until warm, not allowing the mixture to boil.

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Unknown

 
I was going to try so hard to save this recipe (Kaze Spatzle from Biergarten) for later in the week, but I was so excited to share it, I ended up doing it first.  Isn't that always the way?  I'm so bad at waiting!  And this recipe, like all really great recipes, has a story associated with it.  But first, a little background on the dish.

Spatzle is a distinctively German dish, translated quite literally to "little sparrow," and it's like a cross between an egg noodle and a dumpling with a texture that ranges from fluffy like scrambled eggs, to more al dente.  In Germany, you find it served almost like one would find mashed potatoes in the US, and they're served with everything from butter to gravy, even with cherries for a sweeter dish.  Finding them as a side dish for all meals, breakfast, lunch, and dinner, isn't that uncommon at all.  They are very much a staple of German cuisine.  

Now, my family is German, my mother is actually first generation as both her mother and father (my grandparents) came to the US from Germany just before World War II.  Pair that with spending two summers in Germany, it goes without saying that I've had a lot of spatzle in my time.  When I went to Germany I had the fresh stuff daily, and since you can actually find it like dried pasta in the international section of most grocery stores, I had a pretty steady amount of it stateside as well.  I'm sure everybody has a food that, just the sight of it, triggers 100 happy memories...  Spatzle is mine.

When I turned 18 I got my very first cookbook as a birthday present and it actually had a recipe to make fresh spatzle.  I was so happy to see that not only was it super simple, that it had none of the steps that makes it tedious to make from-scratch pasta at home, and the ingredients were all very basic and easy to find.  I made a batch on the spot and I was hooked on doing it myself ever since.  I'm actually a little proud to say that my spatzle is something of a family tradition.  I make it for Thanksgiving and Christmas, and various special family events through the year.

 
I will freely admit that the way I make spatzle would make a German housewife proud, and a chef cry.  Most of the time when you order a dish that has spatzle, it's made using a spatzle press.  What it makes are pea-like little dumplings called Knöpfle or "tiny buttons."  It makes very uniform noodles that, on a whole, are considered more attractive and presentable.  Occasionally you'll see one that works a lot like the noodle attachment on a Play-Doh and it'll make ribbon or thick, spaghetti-like noodles.  However, the traditional method of making spatzle is to scoop small amounts of batter using a fork or a spoon with numerous large holes, dropping large ribbons or globs of the batter into boiling water.  The noodles were all of various sizes and textures, but despite this, it was nearly impossible to over or undercook them.  When the dough was dropped in boiling water, it sank to the bottom, and when it was fully cooked, it'd rise to the surface.  In fact, that's where the name came from...  The whispy noodles floating to the top of the boiling water amidst the froth created during the cooking process looked like a flock of little sparrows in the clouds.


Spatzle dough itself is a wonderful medium for adding all sorts of little flavor boosters.  I've put herbs and finely minced garlic in the dough and, while not traditional, it sure tastes good.  I also love to boil the noodles in chicken broth or very heavily salted water, though never add oil or butter to the boiling water.  It doesn't do much to prevent sticking, and it messes with the texture of the noodle.  Instead, add the butter after it's come out of the water.  Speaking of butter...  Use a lot of it, even if you plan on putting another sauce with it.  It keeps the noodles from sticking and buttered spatzle is the best thing in the world.  


It goes without saying that this dish is amazing...  I love how it tastes exactly like German kase spatzle, and I love that they actually cook it using the traditional method of just chucking the cheese and butter in, as opposed to making a sauce from flour, butter, and milk and melting the cheese into that.  All that's missing from this dish to make it authentic German, and exactly like dining at Biergarten, is the German band.  

~~~~  °o°  ~~~~

Kase Spatzle 

As is served at Biergarten Restaurant, Germany Pavilion, EPCOT

°o°  1.5 lbs all-purpose flour
°o°  4 oz semolina flour

°o°  1.3 oz salt

°o°  3 cups eggs
°o°  1/4 c butter

°o°  salt, to taste
°o°  ground white pepper, to taste
°o°  ground nutmeg, to taste
°o°  1 cup diced onion 

°o°  1 c grated Swiss cheese
°o°  1/4 cup chives, chopped

Mix the flour and salt until combined.  Mix in eggs until the texture is firm, but still wet, like a dumpling dough.  If the batter is too stiff, add a very small amount of milk.

Fill a large stock pot with salted water and bring to a rolling boil.  Using a spatzle press, a slotted spoon, or a fork, press the dough through the holes using your fingers.  The dough will sink to the bottom, but rise to the top once it has cooked entirely.  Remove from the water using a slotted spoon, pasta spoon, or spider.  Allow to stand for a moment to dry out.  

Saute the cooked spatzle with onion in a skillet with butter until golden. Season with salt, pepper and nutmeg. Add the grated Swiss cheese and mix well.

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Unknown