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SAKE KASU HALIBUT
WILDERNESS LODGE'S SIGNATURE DISH:
The Sake Kasu Halibut is served with roasted red potatoes ( recipe below ) and sautéed seasonal vegetables, homemade bread, apple butter (Recipe on previous post ) and smoked salmon paté. (recipe below)
Ingredients
4 to 6 8-oz. fresh Alaskan halibut filets
2 cups sake (Japanese rice wine)
4 tbsp. brown sugar
1 tsp. kosher salt
8 whole chives
1 cup soy glaze (recipe below)
Directions
Rinse halibut filets and place in a small container.
Blend the sake, brown sugar and kosher salt together. Pour over the filets so the marinade covers them completely. Let marinate 12 hours.
Remove filets from marinade and grill over a charcoal grill until the fish is firm to the touch. Just before serving, brush with soy glaze. Garnish with 2 whole chives laid across the fish.
SOY GLAZE
1/2 cup apple juice
1/2 cup light soy sauce
1/2 tbsp. cornstarch
Mix apple juice and soy sauce. Stir in cornstarch.
Bring to a low simmer until the glaze has slightly thickened and the starchy taste is gone.
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ROASTED RED POTATOES
1/3 cup olive oil
1 clove of garlic, crushed
1 sprig of fresh rosemary
8 to 10 small, firm red potatoes
Kosher salt
Pepper
Add the garlic and the leaves from the rosemary sprig to the olive oil. Rub the potatoes with the olive oil mixture and sprinkle with salt and pepper to taste. Put the potatoes in an uncovered roasting pan. Bake in a 400 degrees oven for 35 minutes, or until soft and slightly browned. Serve with your choice of steamed or sautéed seasonal vegetables.
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SMOKED SALMON PATE
Wilderness Lodge
1 lb. smoked salmon
1/8 cup heavy cream
1 to 2 drops Tabasco sauce
1/2 tsp. drained horseradish
1/2 cup softened unsalted butter
1/2 tsp. chives
Salt and white pepper to taste
In a food processor, purée fish until smooth, then add all remaining ingredients and blend. Serve pâté and apple butter on thickly sliced, crusty bread.
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APPLE BUTTER
ARTIST POINT
1/2 red delicious apple
1/2 Granny Smith apple
2 cups softened unsalted butter
1/8 cup applejack brandy
1/4 cup apple juice
1/8 teaspoon salt
1/16 teaspoon pepper
In food processor, purée whole cored apples (skin on). Add all remaining ingredients and blend until liquid is incorporated and entire batch is smooth.
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Corn Bread
Disney's Wilderness Lodge and the Fort Wilderness Resort & Campground
Yield: 12 servings.
1 3/4 cups all-purpose flour
3/4 cup cornmeal
1 1/4 cups granulated sugar
1 1/2 teaspoons salt1 tablespoon baking powder
1/2 cup vegetable oil
2 large eggs, beaten
1 cup milk
1. Heat oven to 375 F.
2. Combine flour, cornmeal, sugar, baking powder, salt. Add beaten eggs along with milk and vegetable oil. Use a whisk to stir mixture, mixing only enough to incorporate the elements. Pour batter into baking pan that has been coated with nonstick cooking spray.
3. Bake 20-25 minutes, or until golden. Cut in wedges and serve.
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Sweet Potato Hazelnut Gratin
Yield: 8-10 servings.
4 lbs. sweet potatoes, peeled and sliced
1 1/2 cups whipping cream
3/4 cup maple syrup
5 Tblsp unsalted butter
2 cups whole hazelnuts blanched
4 cups Panko Japanese bread crumbs
3/4 cup brown sugar
1 Tblsp salt
1. Using a knife or the cutting-disk attachment of your food processor, slice peeled sweet potatoes into 1/4-inch thick slices and place in a large mixing bowl. Set aside.
2. In a small pot, combine whipping cream, maple syrup and butter and warm on low heat until butter melts. Take the pan off the heat and reserve.
3. Place the hazelnuts on a cookie sheet and insert them into a preheated 375 F oven and roast until they turn golden brown in color. Remove and let cool then chop with a knife or food processor to a slightly ruff consistency, not to fine. Next place the bread crumbs, chopped hazelnuts and the brown sugar into a bowl and mix together. This will be the topping of the gratin.
4. Take the bowl with the potato slices and season them with salt. Next add 2/3 of the cream mixture and 2 cups of the topping and toss together coating the potatoes.
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Triple Chocolate Moose Stampede
Whispering Canyon Café's
Yield: 12 servings.
1 chocolate cake recipe or boxed cake product
Kahlúa simple sugar syrup:
2 cups sugar
2 cups water
2 cups Kahlúa
Chocolate mousse:
11/2 cups semisweet chocolate, finely chopped
2 cups heavy whipping cream2 teaspoons vanilla extract
1/2 cup powdered sugar
Bittersweet chocolate ganache:
21/2 cups bittersweet chocolate
2 cups heavy whipping cream
2 tablespoons brandy
1 tablespoon vanilla extract
Garnishes:
Whipped cream, chocolate syrup and maraschino cherry
1. Prepare your favorite chocolate cake recipe or boxed cake product. Cut off the skin from the top of the cake and slice off the top to level at the same time if necessary. You will need to make three cuts using a slicing knife to transfer the cut layers of cake.
2. For the simple sugar syrup: In a saucepan, combine the sugar, water and Kahlúa. Place over medium-high heat and bring to a boil, stirring occasionally until the sugar is dissolved. Continue cooking without stirring until the mixture is the consistency of syrup, about five minutes longer. Remove from the heat and set aside to cool to room temperature.
3. For the mousse, position a large bowl of iced water near the stove. In a saucepan, combine the chocolate and heavy cream. Place over medium heat until the chocolate begins to melt and the cream is almost simmering. Whisk or stir until the chocolate and cream are smooth. Stir in the vanilla and powdered sugar. Remove from the heat and place the pan in the bowl of ice water. Whisk until the mixture is creamy smooth and softly holds its shape. Spoon into a serving bowl and chill for two hours.
4. To assemble, brush each layer evenly with simple syrup. Next, smooth on chocolate mousse until you have assembled a three-layer cake. With the ganache, frost top of the cake, just enough to cover, and use the remaining to cover the sides of the cake.
5. Serve with whipped cream, chocolate syrup and cherry.
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Strawberry Banana Bread
Whispering Canyon Cafe, Wilderness Lodge
2 tsp baking soda
1 c butter
2 c sugar
1½ lb strawberries
2 c bananas
(~6 medium)
4 Eggs
1 tsp Salt
3 c flour
Grease two loaf pans & preheat oven to 325. In a large mixing bowl, cream the butter & sugar. Incorporate bananas scraping sides of bowl. Add the eggs one at a time, mixing thoroughly after each. Set aside. In another bowl, mix together salt, baking soda & flour. Add flour mixture to butter mixture & stir until blended. Add strawberries (thawed). Bake 60 to 75 minutes or until a toothpick comes out clean. Cool completely on a rack before inverting onto a plate.
