Walt Disney World Swan / Dolphin
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Pumpkin Cheesecake
Serves 6-8
Ingredients for Cheesecake:
1 Lb. Cream Cheese
10 Oz. Canned Pumpkin
6 Oz. Sugar
4 Each Eggs
4 Oz. Heavy Cream
1 Tsp. Cinnamon
1/2 Tsp. Ground Clove
1/2 Tsp. Nutmeg
Ingredients for Crust:
2 Cups Graham Cracker Crumbs
Melted Butter
Method of Preparation for Cheesecake:
With an electric mixer, mix the cream cheese and sugar until it is free of lumps. Add the pumpkin and spices. Mix until all the items are completely combined. Add the eggs slowly, mixing and scraping as you go. Last, mix in the heavy cream. Set aside.
Method of Preparation for Crust:
Mix together Graham Cracker crumbs and only enough butter to hold the crumbs together. Pack this crust in a half-inch layer on the bottom of a 10" greased cake pan. Pour the cheesecake batter in the mold and bake at 325° until a "testing" knife comes out clean from the center. Approximate baking time is one hour, depending on the oven.
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Macadamia Nut Crusted Snapper
Serves: 4
Ingredients for Snapper:
4 Each 8 Oz. Snapper Portions
1 Cup Beaten Eggs
1/2 Cup All Purpose Flour
1 Cup Japanese Bread Crumbs (Panko crumbs or any coarse crumbs)
1 Cup Macadamia Nuts (crushed)
4 Tbsp. Olive Oil
4 Each Bananas (cut in half, lengthwise)
Salt and Pepper (to taste)
Ingredients for Rice:
1 Cup Basmati Rice
1 1/2 Cups Water
Salt and Pepper (to taste)
Ingredients for Salsa:
1 Each Mango (peeled and diced)
1 Each Lime (zest and juice)
1 Tbsp. Honey
1 Tbsp. Cilantro (chopped)
1/2 Each Jalapeno Pepper (small diced)
1 Tbsp. Chives
Salt (to taste)
Ingredients for Citrus Beurre Blanc:
1 Each Shallot (chopped)
1/2 Cup White Wine
1/2 Cup Grapefruit Juice
1/2 Cup Orange Juice
1 Cup Heavy Cream
9 Tbsp. Butter (room temperature - not melted)
Salt and White Pepper (to taste)
Method of Preparation for Snapper:
Season the snapper with salt and pepper. In a bowl, mix breadcrumbs and crushed macadamia nuts together. Place flour into another bowl and eggs in a separate bowl. Dust snapper in flour; dip into beaten eggs and then coat with breadcrumbs mixture. In skillet heat olive oil, add snapper and brown on both sides. Finish in 350° oven until done. In another skillet or on a flat top, lightly brown banana's flesh side only; this will only take 1 minute.
Method of Preparation for Rice:
In pan, bring water and rice to boil. Cover and reduce to simmer until done (approximately 20 minutes). Season with salt and pepper as needed.
Method of Preparation for Salsa:
Mix all ingredients together, season with salt as needed.
Method of Preparation for Beurre Blanc:
In saucepan, melt 1 tbsp. butter and sauté shallot. Add wine and both juices. Cook until reduced by 3/4. Add in heavy cream and reduce by 1/2. Mix in remaining 8 tbsp. butter (1 tbsp. at a time). Mix until well blended. Season with salt and pepper as needed. Strain.
Presentation:
Place 2 oz. Beurre Blanc on bottom of plate. In center of plate, place 1 cup mold of rice. Place 2 pieces of banana, criss cross over rice. Place snapper on top of the bananas. Top snapper with 1 tbsp. fruit salsa. Garnish with cilantro sprig.
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Calamari Alla Toscana
Serves 4
2 Tbsp. Extra virgin olive oil
1 Tbsp. Garlic, chopped fine
1 Lb. Calamari, cleaned and cut into rounds, tentacles left whole, drained well
2 Tbsp. Red wine
1 Cup Marinara sauce
Salt and pepper to taste
1½ Tbsp. Fresh oregano leaves, chopped
½ Tsp. Thyme leaves
8 Toast points
Method:
Heat olive oil in a pan until hot but not smoking over medium heat. Add the chopped garlic to the oil and cook to a light brown color. Add the calamari, stirring constantly, cook for one minute. Add the red wine let cook for approximately 2 more minutes. Then add your favorite brand of marinara sauce (or homemade) and cook for 2 more minutes. Season the calamari with salt and pepper to taste. Add the fresh chopped oregano and thyme leaves and toss together.
Presentation:
Divide the cooked calamari evenly between four bowls and garnish with 2 toast points for each serving.
