WDW Desserts
MisterMelinda
my birthday. So what are the best desserts to be had in the World. Carbs are
no object, sugar is no object, fat grams are no object. Give me a list of
your To Die For Disney desserts.
MisterMelinda
Bill Brown
memorable birthday dessert. Plus, I received a slice of cake with a burning
candle, gratis, as do all birthday guests.-Bill Brown
"MisterMelinda" <skyharbo...@cox.net> wrote in message
news:i6B6d.257732$4o.241426@fed1read01...
Barbara
fresh berries(strawberries, raspberries, blueberries) over some sort of cake. It
cost $13 but we had it for free because we were celebrating my sister's
birthday. It was enough for 3 of us. I.m thinking of going back just for the
dessert.
Barbara
JiminyCricket
Must say that as we've lost weight & started watching calories, if anything,
DH and I have become much more discriminating about sweets & desserts. There
are many that are quite nice at WDW, but it's rare that a dessert become
that total sugar-carb-fat-wowsie experience that we just remember and REALLY
want to repeat -- those are on the list. Also, since I can't eat chocolate
anymore -- it kinda takes the sails out of going all out on dessert...
Here's my BEST OF SWEETS list...
Resorts...
* CBR -- banana bread pudding @ Shutters
* Kona Cafe -- they're all good, but we had the fancy ice cream cone for
Valentine's Day 2004
* California Grill -- they're all good
* Wilderness Lodge -- berry cobbler w/ vanilla bean ice cream @ Artist's
Pointe
Magic Kingdom...
* apple charlotte from Main Street Bakery
* blueberry sour cream coffee cake from Main Street Bakery
Epcot...
* school bread from Kringla Og Bakeri (Norway)
* green tea ice cream (Japan)
* sorbets & ice cream (Coral Reef)
MGM...
* white chocolate raspberry cookie from Writer's Stop (this is a morning
Dessert :))
* ice cream cone -- late, after everyone else has gone to Fantasmic & you've
just made a last ride on Tower of Terror (but it's before the rush to the
buses, MGM is quiet and peaceful)
S
GrumpyOne
Okay, this probably won't make the "wow" list for many folks. But since we
don't usually save room for dessert, its one of the only ones that stand out
(and I do love it):
Maple creme brulee at LeCellier. Served with a maple leaf shaped sugar
cookie (not too sweet). I thinks its heavenly! :)
Kathy M.
Petey Gold
#1. Kilahuea Torte with vanilla icecream
@ Kona Cafe.
#2. Rice cream with raspberries in Kringla
Bakery, Norway.
Retired dessert honorable mention:
Millenium chocolate Spaceship Earth filled with a different filling in each
Epcot country. (we tried and tried but only got halfway around the World
before the year was over)
Sheri
Zebra Domes at Boma at Animal Kingdom Lodge
Koko Puffs at Kona Cafe at the Polynesian
That was before I discovered that chocolate lead to me getting
migraines so my new alternative is anything with berries in it. The
"to go" options at the Boardwalk Bakery are good as well as the ones
in Norway.
Sadly, I now have to be choosy about my desserts. My sweet tooth has
suffered greatly.
Brett Weiss
> made with
> fresh berries(strawberries, raspberries, blueberries) over some sort of
> cake.
It's *marvelous*.
--
Brett
DisneyBride625
MK!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Dana P
must have on every trip (most of the time more than once) is the Fruit
Tulip at the FountainView bakery in Future World at Epcot! Not too
sweet or too rich, it's just right, so that you don't want to share, and
you can finish the whole thing!
It's glazed fruit, (strawberries, blueberries and kiwi) in an edible
cookie type cup lined with a chocolatey shell, and a bavarian type of
custard on the bottom! It's so pretty you'll want to take a picture of
it!
ºoº Dana ºoº
Remove NoSpam to reply
STurner985
>> no object, sugar is no object, fat grams are no object. Give me a list of
>> your To Die For Disney desserts.
>>
>> MisterMelinda
>
>Zebra Domes at Boma at Animal Kingdom Lodge
All of the desserts at Boma are awesome...if you want to have a dessert
"splurge", I'd go there and have a nice sampling of the Zebra Domes, Chocolate
Mousse Crunch Cups and the Banana bread pudding with vanilla sauce.
Susan
Bob Richmond
Is this new? It used to be with strawberries. In any case I like it
without fruit.
--
Bob Richmond
Remove "SPAMBEGONE" to reply by EMail.
"... well uh, this is MY dream!" - Mickey Mouse in Fantasmic!
Mickey B.
I love the Zebra Domes at Boma, Chocolate Chip cookies from the Mainstreet
Bakery, sugar free chocolate mousse at the Norway pavillion in
Epcot(fantastic for dieters- can't tell it's diet), and literally all the
confections at that little walk through place in the France pavillion (name
escapes me at the moment).
Now I will go lie down and sleep off the sugar coma my imagination just gave
me! :-)
--
TDC Mickeymom
High Priestess, Villainess Temple
Commander, Bodacious TATAS
Inspector, LIB
JRClarkJR
competition is Fanny May's candies
Chocolate croissant at Epcot bakery with a cafe mocha-not to be missed
candy around the world-sample candy at each pavillion, great for kids to get
them into the slower pace of World showcase
Cindererlla's castle for desert and coffee during fireworks, make p.s. 1 1/2
before scheduled fireworks...all are good, but the apple cobbler with ice
cream, oh man
If you don't gain 10 lbs on a WDW vacation, you ain't eaten!!!!
The only hope about eating there and weight maintance is all the walking.
May the lines be short, the attractions open, and your thighs/stomach a little
bigger ; )
TDC Sir Mickey RşoşN,
Keeper of everything magical on a Disney Evening
WDW
'73 off; '80 F.W.; '82 Poly; '96 DxL; '98 Sports; '99 PO; '00 Music/Dolphin;
'01 W.L.; 02 AKL; 03 GF/Hard Rock
DL '86, '94, '97, '99, '01, '02
JRClarkJR
caramel, and macadamia nut on Main St.
Dana P
and be happy...that's not rocket science. I think the OP wants the
goods! Come on, Disney has better options than cookies! She wants an
all out fatening, big ol' whompin' dessert! Lay it on her! lol!
JiminyCricket
But Dana... The cookies are SO GOOD. And honestly, most of the desserts are
sort of "been there done that" to us. We don't typically eat sweets, and for
some bizarre reason that's made us very critical (it also doesn't hurt that
I make a secret-ingredient pound cake that's "smack your mama" good AND I
have a cookie that's even better).
I tried zebra domes on the last trip (May 2004) and frankly wasn't
impressed. We had the huge kids ice cream cone in a cloud at Kona Cafe on
Valentine's Day and it was great!
S
"Dana P" <DisneyDa...@webtv.net> wrote in message
news:12591-415...@storefull-3135.bay.webtv.net...
Petey Gold
>Is this new? It used to be with strawberries.
That is a good question. It probably IS strawberries..........I think I used
raspberries at home when I made it here.
This was one of the fillings for the Millenium dessert.
GrumpyOne
"DisneyBride625" <chipn...@yahoo.com> wrote in message
news:TOadnTIEybd...@adelphia.com...
> CRUMB CAKE A LA MODE @ the Main St. Bakery in
> MK!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Ala mode?!? I would never have thought of that! Now, I have something to
dream of until October 21...
Kathy M.
GrumpyOne
"JRClarkJR" <jrcl...@aol.comnospam> wrote in message
news:20040930160329...@mb-m27.aol.com...
> Chocolate mint meltaways--sold throughout the world are to die for...only
> competition is Fanny May's candies
>
> Chocolate croissant at Epcot bakery with a cafe mocha-not to be missed
>
> candy around the world-sample candy at each pavillion, great for kids to
get
> them into the slower pace of World showcase
>
> Cindererlla's castle for desert and coffee during fireworks, make p.s. 1
1/2
> before scheduled fireworks...all are good, but the apple cobbler with ice
> cream, oh man
>
> If you don't gain 10 lbs on a WDW vacation, you ain't eaten!!!!
>
> The only hope about eating there and weight maintance is all the walking.
>
> May the lines be short, the attractions open, and your thighs/stomach a
little
> bigger ; )
The desserts at the Boardwalk Bakery are fabulous, too! They have this
thing, that, IIRC, looks like a log, but is cake w/ a peanut butter
filling..ah heck, I don't remember, but I do remember it being fabulous, and
too much to eat by myself. They had other beautiful desserts there too.
But I'm also w/ Dana P. -- how about other fabulous, expensive, restaurant
desserts?
Kathy M.
Lee
I love the s'mores at Prime Time. That's the first dessert that popped
into my head when I read the question, so I guess it's the one that
has impressed me the most. Not gourmet - just plain yummy.
Lee
Doctor Don
At the Brown Derby.
Be there. Aloha.
Doctor Don
P.S.: A lot of it depends on personal tastes. Runners-up, IMHO,
include almost anything they're whipping up right in front of you at
Kona Cafe, the pineapple drizzled with caramel -- simple but delicious
-- at Ohana, White Chocolate Macadamia Nut Pie at Yachtsmen
Steakhouse, and if you're into chocolate, the Valrhona Chocolate
Souffle at the Flying Fish Cafe - made with Frangelico Sabayon and
costing $10 all by itself.
Mandabella
> Two words: Grapefruit Cake.
>
> At the Brown Derby.
>
> Be there. Aloha.
Finally!! I was reading through this thread and wondering where the
grapefruit cake fans were.
BTW, I was able to get a slice of grapefruit cake as a take-out last
year. So, you do not have to do a meal at the Brown Derby to get a
slice. *yummy*
Mandabella
Dana P
the awsome poundcake we had at Liberty Tree! mmmm...
I didn't see what the big whoop was about the zebra domes either? It
was just a little truffle thing like you would get at any nice candy
shop IMO. Not really what I call a dessert. Don't get me wrong...I'm
not going to skip over one if I saw it laying there! LOL! but you get my
drift.
Dana P
one that I thought got a bit more hype than it was worth....when it all
boiled down, it was just a good peice of cake. I've had better. I've
had worse.
JGM
>That made me think of
>the awsome poundcake we had at Liberty Tree! mmmm...
> I didn't see what the big whoop was about the zebra domes either? It
>was just a little truffle thing like you would get at any nice candy
>shop IMO.
Psst. Guess what? Food ingredients, chemistry, and baking techniques are
the same at WDW as they are anywhere else in the world. A pound cake is about
the simplest recipe there is, too. A restaurant may have an unusual or
"signature" dessert that isn't found in too many places but that doesn't mean
it will be better or more satisfying than a dessert anywhere else. There is a
reason that certain desserts (say, a brownie sundae) are favorites all over the
place; easy to make well, extremely good and satisfying.
JGM
I'm JGM, and I approved this message.
Lynn
the Contemporary. You have to order it early in your meal,
so they have time to prepare it. The server pours on a
wonderful sauce when it's brought to the table.
My husband and I generally prefer chocolate, but even he
thought the lemon souffle was wonderful.
I hope they still make it. That was a few years ago.
Lynn
Dave in Dallas
otherwise, was the chocolate soufle at V&A. I dream about it still. My partner
had an apple baba that was unbelievable, too. OK, so you can't pop into V&A
just for desert. But we're discussing the best on property, right? V&A hands
down. No comparison.
Dave, Dallas, TX
"It's my niceness! I pride myself on my niceness. Is such a gift without price
to feel nice even when you feel blue, 'cause I really care, and I've come here
to share my wonderful, wonderful niceness with you!" Dame Edna Everage
Jill
from the Main St. bakery for breakfast, and then a strawberry
shortcake sundae from Fantasyland at some point later in my day??? It
has fruit in it, therefore it must be healthy for you, or so I've
convinced myself. And really, with all of the walking I'm doing
during the day at the parks, all of the shortcakes I consume during my
trip don't count????
Jill
15 days and counting!
Diving the Living Seas on the 18th!
lee...@campmor.com (Lee) wrote in message news:<c7f9fead.0410...@posting.google.com>...
Snottyto
David
TDC Keeper Fountain of the Nations
Amanda
My parents are going to Hawaii next year, and there's no way I can afford that,
but in looking through their Unofficial Guide to Hawaii, I came up with a dream
trip, anyways, on the Big Island.
One of the places I wanted to go was Volcanoes National Park, which has an
historic lodge, whose famous upscale restaurant's signature dessert is:
Vahlrona chocolate cake.
Ahh Disney, it's the next best thing to being there.
TDC Ginny Favers, Captive Princess of Chickapin Hill
Planning my next trip way, way, way too far in advance:
Dec 2004 - Ft. Wilderness Cabin
Feb 2005 - Roy's Villa
May/June 2005 - Beach Club Villas
Trip Reports at http://hometown.aol.com/ginnyfavers
Amanda
>>was just a little truffle thing like you would get at any nice candy
>>shop IMO.
You were eating the little balls, then, that are truffles.
Zebra domes are filled with ganache. GANACHE... ahh, if only the world were
made of just ganache.
And it's really, really excellent, ganache.
Bob Richmond
year. So, you do not have to do a meal at the Brown Derby to get a
slice. <<
Any item on the menu at any non-buffet, sit-down restaurant in WDW can
be ordered to-go. You would do that at the podium, but sometime you have
to speak to the manager to get it done. If there is a price listed on
the menu for it, then there is no reason they can't put it in a to-go
box.
--
Bob Richmond (who frequently gets to-go at LeCellier)
wendy
Cake we had for lunch in the Castle. I also really loved the Zebra Domes
they had at AKL :0
wendy
"GrumpyOne" <tkt...@chartermi.spammenot> wrote in message
news:10lm78v...@corp.supernews.com...
>
> "MisterMelinda" <skyharbo...@cox.net> wrote in message
> news:i6B6d.257732$4o.241426@fed1read01...
>> We're heading to the World this November to celebrate (among other
>> things)
>> my birthday. So what are the best desserts to be had in the World. Carbs
> are
>> no object, sugar is no object, fat grams are no object. Give me a list of
>> your To Die For Disney desserts.
>>
>>
>> MisterMelinda
>
> Okay, this probably won't make the "wow" list for many folks. But since
> we
> don't usually save room for dessert, its one of the only ones that stand
> out
> (and I do love it):
>
> Maple creme brulee at LeCellier. Served with a maple leaf shaped sugar
> cookie (not too sweet). I thinks its heavenly! :)
>
> Kathy M.
>
>
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GrumpyOne
"Amanda" <ginny...@aol.comspamster> wrote in message
news:20041002082347...@mb-m17.aol.com...
> >> I didn't see what the big whoop was about the zebra domes either? It
> >>was just a little truffle thing like you would get at any nice candy
> >>shop IMO.
>
> You were eating the little balls, then, that are truffles.
>
> Zebra domes are filled with ganache. GANACHE... ahh, if only the world
were
> made of just ganache.
>
> And it's really, really excellent, ganache.
Forgive my ignorance...didn't someone say once that there were coffee beans
in the bottom? And if not, are they the same things they have/had at Chef
Mickey's that look like white and dark chocolate tulips w/ ganache filling?
I'm so confused!
Kathy M.
GrumpyOne
"wendy" <nos...@nospam.com> wrote in message
news:415f...@news.comindico.com.au...
> I just got back from the World and totally loved the Chocolate Fairytale
> Cake we had for lunch in the Castle. I also really loved the Zebra Domes
> they had at AKL :0
> wendy
Chocolate Fairytale Cake? Do tell us more!
Bpeller
Brian
Sandi Femino
<skyharbo...@cox.net> wrote:
> We're heading to the World this November to celebrate (among other
> things)
> my birthday. So what are the best desserts to be had in the World. Carbs
> are
> no object, sugar is no object, fat grams are no object. Give me a list of
> your To Die For Disney desserts.
The cannoli at Tony's -very good and authentic, at least they were when
we last had them in 2002 <sob>
--
Sandi
Sandi Femino
(Lynn) wrote:
OHHH this sounds sooooooo good. I LOVE lemon...
lemoncella anyone?
--
Sandi
Amanda
>Forgive my ignorance...didn't someone say once that there were coffee beans
>in the bottom? And if not, are they the same things they have/had at Chef
>Mickey's that look like white and dark chocolate tulips w/ ganache filling?
No tulips, no coffee beans I don't think... it's kind of like a lady finger
sponge cake on the bottom, I think, with ganache and then topped with
chocolate.
There's a photo here:
http://www.allearsnet.com/din/dining.htm
Lynn
Yes, please. Poured over vanilla bean ice cream!
Lori E Wagner
> my birthday. So what are the best desserts to be had in the World. Carbs
are
> no object, sugar is no object, fat grams are no object. Give me a list of
> your To Die For Disney desserts.
>
>
I celebrated my birthday last November during the Food and Wine Festival.
(And I'm doing the same this year.) If your birthday is November 14th or
earlier, I'd suggest getting a dessert at the food booths.
Last year, there was a booth that sold flourless chocolate cake, and
nearby, a booth sold port. Can I tell you how absolutely wonderful
THAT combination was? Yummy!
I'm undecided about this year's birthday dessert. :-)
--
Lori
TDC Briar Rose
Princess of Picking Berries, Defender of Trip Report Addicts
Email: remove the spamblocker to send
"Of COURSE it's expensive. It's Disney! Where else could
you buy an overpriced yarmulke with ears?" --TDC N.O. Mommy
Lori E Wagner
"Dave in Dallas" <dav...@aol.comcatnip> wrote in message
news:20041002005942...@mb-m03.aol.com...
> OK, the best, and I mean absolute BEST desert I've had anywhere, Disney or
> otherwise, was the chocolate soufle at V&A. I dream about it still. My
partner
> had an apple baba that was unbelievable, too. OK, so you can't pop into
V&A
> just for desert. But we're discussing the best on property, right? V&A
hands
> down. No comparison.
>
>
> Dave, Dallas, TX
>
Agreed about the chocolate souffle. I suggest that if you haven't yet,
go on a Disney Cruise, have dinner at Palo and have their chocolate
souffle. Yummy, too. :)
mary-ellen
tangerine treat - over ice with a splash of club soda !!!
"Sandi Femino" <fem...@NOSPAM.comcast.net> wrote in message
news:femino-C0AFF9....@netnews.comcast.net...
Dave in Dallas
>Agreed about the chocolate souffle. I suggest that if you haven't yet,
>go on a Disney Cruise, have dinner at Palo and have their chocolate
>souffle. Yummy, too. :)
>
No, we haven't done the cruise, yet. But it's on the "To do" list. I'll
remember the soufle when we do. Thanks.
Lee
> >> I didn't see what the big whoop was about the zebra domes either? It
> >>was just a little truffle thing like you would get at any nice candy
> >>shop IMO.
Ummm...truffles are essentially...ganache.
I thought the zebra domes I had, had more of a moussey filling?
Lee
Kerry
> "MisterMelinda" <skyharbo...@cox.net> wrote in message
> news:i6B6d.257732$4o.241426@fed1read01...
> > We're heading to the World this November to celebrate (among other things)
> > my birthday. So what are the best desserts to be had in the World. Carbs
> are
> > no object, sugar is no object, fat grams are no object. Give me a list of
> > your To Die For Disney desserts.
> >
> >
> > MisterMelinda
>
> I celebrated my birthday last November during the Food and Wine Festival.
> (And I'm doing the same this year.) If your birthday is November 14th or
> earlier, I'd suggest getting a dessert at the food booths.
>
> Last year, there was a booth that sold flourless chocolate cake, and
> nearby, a booth sold port. Can I tell you how absolutely wonderful
> THAT combination was? Yummy!
>
> I'm undecided about this year's birthday dessert. :-)
I don't no if it has been mentioned, because quite frankly I tried to
read all of the messages but couldn't. Also don't no if they still
make it. But a trip to WDW was never complete without a trip to "Max's
Cafe" now called "Market Street Cafe", to have a slice of Coconut
Cream Pie. This was to die for!
Kerry
> news:i6B6d.257732$4o.241426@fed1read01...
> > We're heading to the World this November to celebrate (among other things)
> > my birthday. So what are the best desserts to be had in the World. Carbs
> are
> > no object, sugar is no object, fat grams are no object. Give me a list of
> > your To Die For Disney desserts.
> >
> >
> > MisterMelinda
>
> I celebrated my birthday last November during the Food and Wine Festival.
> (And I'm doing the same this year.) If your birthday is November 14th or
> earlier, I'd suggest getting a dessert at the food booths.
>
> Last year, there was a booth that sold flourless chocolate cake, and
> nearby, a booth sold port. Can I tell you how absolutely wonderful
> THAT combination was? Yummy!
>
> I'm undecided about this year's birthday dessert. :-)
Forgot to mention "Market Street Cafe" is in Disney's Celebration.
xxx
JiminyCricket
> > >>was just a little truffle thing like you would get at any nice candy
> > >>shop IMO.
> > You were eating the little balls, then, that are truffles.
> >
> > Zebra domes are filled with ganache. GANACHE... ahh, if only the world
were
> > made of just ganache.
> >
> > And it's really, really excellent, ganache.
> Ummm...truffles are essentially...ganache.
>
> I thought the zebra domes I had, had more of a moussey filling?
The zebra domes that we had, had a more gelatin (but not like jello)/mousse
filling. It wasn't ganache filling.
And..
Okay, I went and found the recipe. It isn't ganache filling -- it's
gelatin-stabilized mousse filling. The ganache is used as coveture (spelling
may be off, fancy-chocolate way of saying "coating") -- NOT filling.
S
ZEBRA DOMES...
Yield: 16 servings
Ingredients:
1 pound milk chocolate
¼ cup espresso coffee
5 egg yolks
¼ cup + 1 tablespoon sugar
6 sheets gelatin
½ cup Kahlua Liqueur
4 cups heavy cream
¾ cup white chocolate ganache
¼ cup dark chocolate ganache
Method:
1. Melt milk chocolate.
2. Whip heavy cream to soft peaks.
3. Mix yolks with sugar.
4. Soften gelatin leaves in cold water.
5. Mix gelatin with Kahlua and coffee. Set bowl over hot water bath to
dissolve the gelatin.
6. Fold 1/3 of whipped cream into the chocolate.
7. Add the yolks, then the gelatin mixture.
8. Fold in the rest of the cream.
9. Pour mousse in flexipan domes almost to the top.
10. Place sponge circle (1/4" thick yellow cake cut in a circle) on top.
Leave in the freezer to set.
11. Once hard, unmold and place in glazing racks.
12. Make white chocolate ganache and chocolate ganache.
13. Put chocolate ganache in a pastry bag. Ladle white chocolate ganache to
cover each dome. Simultaneously, pipe a stripe design of chocolate ganache
over the dome.
14. Refrigerate to allow the glaze to set.
15. Decorate the bottom edge with coffee crunch.
16. Place a chocolate covered coffee bean on the center of each dome.
Note: One sheet of gelatin is equal to one teaspoon of unflavored powdered
gelatin dissolved in ¼ cup of water.
Bob Richmond
The Piedmont (Italy) booth has Hazelnut Chocolate Flourless Cake, which
is much like fudge in consistency. This booth sells nothing just
desserts and wine.
--
Bob Richmond
Sandi Femino
(Lynn) wrote:
YES! the very first way I tried it!
Found a recipe for lemoncella cheesecake...
--
Sandi
Sandi Femino
"mary-ellen" <m...@NOSPAMmetrocast.net> wrote:
> limoncello -- yum. but have you tried orangecello? ooh baby !!! a
> tangerine treat - over ice with a splash of club soda !!!
No, but it sounds great! Citrus is sooo refreshing to me.
--
Sandi
Lynn
Would you share the recipe?
Petey Gold
Zebra domes are filled with a gelatin based mousse, ganache is chocolate and
cream and is pourable. But I agree, they are good, even in their present
miniscule size.
GrumpyOne
Hey there Sandi! Long time, no posts! Where ya been?
Kathy M.
Doctor Don
There's one at http://www.lemoncella.com/recipes_LimoncellaCheesecake.htm
Doctor Don
agnes
Is it at all possible to go to V&A's *just* for dessert(especially the
chocolate souffle)....
yeah, I know, probably not, but hope springs eternal...
agnes
Dave in Dallas
>Is it at all possible to go to V&A's *just* for dessert(especially the
>chocolate souffle)....
>yeah, I know, probably not, but hope springs eternal...
No, it's not. It's meant to be a complete dining experience. But I urge you to
consider going to V&A sometime. It's one of the most memorable things I've ever
done at WDW.
agnes
Thanks for the reply, Dave :).
Well, I haven't been to V&A's yet, but I am working my way up through
the various WDW restaurants. This next trip I think we will be going to
Citrico's or Jiko :)...
agnes
Amanda
>
>I thought the zebra domes I had, had more of a moussey filling?
>
Hmm, now I think I need a cooking lesson. I thought ganache was moussey?
LOL
Amanda
>cream and is pourable. But I agree, they are good, even in their present
>miniscule size.
Thanks for setting us straight!
And what size did you have in mind? I'm picturing a real zebra DOME...
KellyM
If I had known how good it was going to be, I wouldn't have ordered
just one to share with my husband!
Kelly
JiminyCricket
Best way to think of it --
a simple ganache is made by MELTING together chocolate and heavy cream --
heavy, rich, DENSE, melts at body temperature
a simple mousse is made by beating heavy cream until very fluffy -- almost
to the "I-made-butter" stage, you could add cocoa powder & vanilla -- ta da
chocolate mousse -- not as heavy, can be very rich, not dense but fluffly &
light, melts differently (but still near body temperature)
a more complex mousse is made with cream, cocoa, vanilla, some other
liquids, gelatin -- this is more stabilized, least heavy, it's rich but not
necessarily butter fat rich, light and smooth
Susan
"Amanda" <ginny...@aol.comspamster> wrote in message
news:20041005140819...@mb-m25.aol.com...
Lisa Cubbon
and it's three tiny chocolate candies wrapped in a wonton, fried crisp
and served with a white chocolate, blood orange sauce. Delicious. L
GrumpyOne
"KellyM" <kst...@princeton.edu> wrote in message
news:3c9e825f.04100...@posting.google.com...
> Chocolate chimichanga at the San Angel Inn in Mexico.
>
> If I had known how good it was going to be, I wouldn't have ordered
> just one to share with my husband!
Oooh, now there is something I had never heard about! Will have to add that
to the list for our next trip. How was your meal there?
Kathy M.
Sandi Femino
<tkt...@chartermi.spammenot> wrote:
Hi Kathy,
Just too much real life stuff! But I think I have it sort of under
control now and will get to spend more time here on a regular basis :)
Know I missed lots of posts this summer and have about 600 in back log
now...
--
Sandi
Sandi Femino
ginny...@aol.comspamster (Amanda) wrote:
> Hmm, now I think I need a cooking lesson. I thought ganache was moussey?
Hi Amanda,
I make a ganache to fill my own sandwich cookies and it is chocolate
melted with heavy cream. Pretty dense-not airy and moussey at all, but
delicious :)
--
Sandi
Lynn
GrumpyOne
LOL! Well, glad to know real life is temporarily back under control!
Sandi Femino
(Lynn) wrote:
Sure...haven't tried it yet, but i've made many cheesecakes before and
this looks pretty standard with the addition of lemoncella.
Lemoncella Cheesecake
Crust
* 1/2 stick melted butter
* 1 c graham cracker crumbs
* 1/2 c vanilla wafers or hazelnut cookies
* 2 T sugar
Crumb the cookies, mix with the graham cracker crumbs and melted butter,
and press the mixture in the bottom and about an inch up the sides of a
9.5in springform pan.
Batter
* 4 8oz cream cheese
* 1 1/2 c sugar
* 4 T flour
* 1/4 t salt
* 1/2 T lemon zest
* 4 eggs
* 1/2 c limoncello
Beat together the cream cheese and sugar until smooth and fluffy. Add in
the eggs one at a time without excessive beating to avoid removing the
air, followed by mixing in the remaining group 2 ingredients. Pour into
the pan and bake at 350º F for about an hour until the center of the
surface is somewhat solid.
Topping
* 2 c sour cream
* 250 g mascarpone
* 1/4 c sugar
* 1 t limoncello
Instructions
Remove from the oven and let rest 10 minutes. Mix together the sour
cream, sugar, and limoncello and spread evenly over the top. Bake
another 10 minutes, remove and let cool to room temperature. Refrigerate
at least half a day before serving.
HOME
--
Sandi
KellyM
>
> Oooh, now there is something I had never heard about! Will have to add that
> to the list for our next trip. How was your meal there?
>
> Kathy M.
We loved the San Angel Inn for so many reasons. It was our first meal
on our first "just the two of us" trip. It was also the first time we
had used our Discovery Magic features, so it felt like the whole meal
was free! It was about 5:00 pm, so the restaurant was empty and we
were seated right down by the water.
My husband likes all things Mexican food - if you put salsa on it, he
will eat just about anything. Plus, our server was fantastic - very
attentive.
We thought the food was very tasty. We both got a combination platter
of steak, crunchy taco and something else. It was plenty of food
which is why we only got the one dessert to split...A mistake I will
not make again.
Kelly
MitchB
> askdrdo...@yahoo.com (Doctor Don) wrote:
>
> >> >YES! the very first way I tried it!
> >> >Found a recipe for lemoncella cheesecake...
> >> >
> >>
> >> Would you share the recipe?
> >
> >There's one at http://www.lemoncella.com/recipes_LimoncellaCheesecake.htm
> >
> >
> >Doctor Don
OK, what EXACTLY is Limoncella??? Never heard of it!
Michelle
Sandi Femino
<mba...@NOSPAMuwaterloo.ca> wrote:
> OK, what EXACTLY is Limoncella??? Never heard of it!
It is italian (From the Almafi coast where wonderful lemons grow) and
considered a cordial or liqueur. Can be homemade made from grain
alcohol or vodka, which is then infused with lemon peel, with the pith
removed. If you like the taste of lemon you will love this. Great
alone or served over vanilla ice cream, the way I first tried it-yummy.
See:
--
Sandi
Sandi Femino
<tkt...@chartermi.spammenot> wrote:
> "Sandi Femino" <fem...@NOSPAM.comcast.net> wrote in message
> news:femino-E4E4E6....@netnews.comcast.net...
> > In article <10m5a2p...@corp.supernews.com>, "GrumpyOne"
> > <tkt...@chartermi.spammenot> wrote:
> >
> > Hi Kathy,
> > Just too much real life stuff! But I think I have it sort of under
> > control now and will get to spend more time here on a regular basis :)
> >
> > Know I missed lots of posts this summer and have about 600 in back log
> > now...
>
> LOL! Well, glad to know real life is temporarily back under control!
TEMPORARILY being the operative word of course!
--
Sandi
Steve Russo
Sandi Femino
Russo" <scoat...@nycap.rr.com> wrote:
Hi Steve!
You are right..that is where we store it!
Sandi
--
Sandi
Dana P
on a griddle, and it had a great sauce over it! I love poundcake, but
this was warm and a bit different than any I have tried.
ºoº Dana ºoº
Remove NoSpam to reply
Dana P
dome shaped things with a dark chocolate striping on the top...it had a
cookie or graham crackery bottom. It did have a filling, but it still
seemed like a piece of candy rather than a dessert. It wasn't a
ball...just a half ball. lol.
Dana P
you were raised on them....I have tried them once or twice in an
"authentic" italian restaurant, and being from the south, it reminded me
of sweet grits in a shell! ugh! lol! I thought they were awful.
Dave in Dallas
>yuk, now cannoli is one of those things that just can't be good unless
>you were raised on them....
Oh, not for me. This German/Irish man never had a cannoli until I was in my
30s. Ever since I've been trying to make up for all those years I didn't know
about them. I love 'em.
>I thought they were awful.
May I have your share, then? Please? <G>
Petey Gold
Right now they are bite size, they used to fill a dessert plate. I think the
perfect size is right in between, because that is the perfect ratio between
filling to glaze, however, if confronted with a dinner size plate of zebra dome
I would do my best
to critique it.
Lee
> Dana P wrote:
>
> >yuk, now cannoli is one of those things that just can't be good unless
> >you were raised on them....
>
> Oh, not for me. This German/Irish man never had a cannoli until I was in my
> 30s. Ever since I've been trying to make up for all those years I didn't know
> about them. I love 'em.
>
> >I thought they were awful.
>
> May I have your share, then? Please? <G>
Mmmm....cannoli cream......just give me a bowl of that and a spoon.
You can keep the shell. I mean, I'll eat the shell happily, but for
me, it's all about the cream. I prefer mine unadulterated - leave out
the mini chocolate chips or tiny diced fruit pieces.
We have a bakery here that makes a regular layer cake but uses cannoli
cream as the filling frosting instead of regular frosting. Yummy.
Lee
Dana P
Sandi Femino
> Dana P wrote:
>
> >yuk, now cannoli is one of those things that just can't be good unless
> >you were raised on them....
>
> Oh, not for me. This German/Irish man never had a cannoli until I was in
> my
> 30s. Ever since I've been trying to make up for all those years I didn't
> know
> about them. I love 'em.
If you ever get to Boston, be sure to have one in the North End..Mike's
Pastry or Modern Pastry..ahhhhhh heaven!
But I have to say the one at Tony's I had a couple years ago were every
bit as good!
--
Sandi
Dave in Dallas
>Mmmm....cannoli cream......just give me a bowl of that and a spoon.
Oh, yeah!!! Oh, YEAH!!!!
>I prefer mine unadulterated - leave out
>the mini chocolate chips or tiny diced fruit pieces.
I love it any way I can get it.
>We have a bakery here that makes a regular layer cake but uses cannoli
>cream as the filling frosting instead of regular frosting. Yummy.
Oh WOW!!! I want the directions to that bakery. NOW. I want it NOW!!!
Dave in Dallas
>If you ever get to Boston, be sure to have one in the North End..Mike's
>Pastry or Modern Pastry..ahhhhhh heaven!
I'll remember that. You know, Boston is one of those cities, like Chicago, that
I really, really want to visit but haven't had the chance to. Your
recomendation is yet one more thing that makes me think I've got to make a
visit to Boston happen.
>But I have to say the one at Tony's I had a couple years ago were every
>bit as good!
I've never had room left for desert when I've eaten at Tony's. Maybe next time
I should just go for a cannolli and a cup of coffee.
Dave in Dallas
>Dave, you can have every canoli that I ever encounter! lol!
That's a DEAL!!! I'm gonna hold you to that. <G>
Bill Brown
world. Strawberry shortcake sounds grand. Will be giving it a try come
December. BTW, my belt loses an inch during each WDW vacation even though
I'm eating far more than anything I would consider in the real world.-Bill
Brown
"Jill" <jms...@hotmail.com> wrote in message
news:1b4f26c1.04100...@posting.google.com...
> Am I the only person who sees it fit to have the strawberry shortcake
> from the Main St. bakery for breakfast, and then a strawberry
> shortcake sundae from Fantasyland at some point later in my day??? It
> has fruit in it, therefore it must be healthy for you, or so I've
> convinced myself. And really, with all of the walking I'm doing
> during the day at the parks, all of the shortcakes I consume during my
> trip don't count????
>
> Jill
>
> 15 days and counting!
> Diving the Living Seas on the 18th!
>
>
> lee...@campmor.com (Lee) wrote in message
> news:<c7f9fead.0410...@posting.google.com>...
>> "MisterMelinda" <skyharbo...@cox.net> wrote in message
>> news:<i6B6d.257732$4o.241426@fed1read01>...
>> > We're heading to the World this November to celebrate (among other
>> > things)
>> > my birthday. So what are the best desserts to be had in the World.
>> > Carbs are
>> > no object, sugar is no object, fat grams are no object. Give me a list
>> > of
>> > your To Die For Disney desserts.
>> >
>> >
>> > MisterMelinda
>>
>> I love the s'mores at Prime Time. That's the first dessert that popped
>> into my head when I read the question, so I guess it's the one that
>> has impressed me the most. Not gourmet - just plain yummy.
>>
>> Lee
Sandi Femino
> Sandi Femino wrote:
>
> >If you ever get to Boston, be sure to have one in the North End..Mike's
> >Pastry or Modern Pastry..ahhhhhh heaven!
>
> I'll remember that. You know, Boston is one of those cities, like
> Chicago, that
> I really, really want to visit but haven't had the chance to. Your
> recomendation is yet one more thing that makes me think I've got to make
> a
> visit to Boston happen.
Then you can have a whole meal at one of the trattorias in the North
End. Many are family run, have been for generations and don't even take
credit cards.
Also before you make a trip here read the fascinating book Dark Tide,
about the 1919 great molasses flood. North End residents say on a hot
summer day you can STILL smell the molasses.
(great book..read it even if you DON"T get to visit!)
>
> >But I have to say the ones at Tony's I had a couple years ago were every
> >bit as good!
>
> I've never had room left for desert when I've eaten at Tony's. Maybe next
> time
> I should just go for a cannolli and a cup of coffee.
My trick is to have some of that wonderful bread with olive oil, an
antipasto salad and then a cannoli!
Once after indulging in their eggplant parmigiana I was too stuffed, so
we got cannoli to go for a midnight snack.
--
Sandi
Steve Russo
North End at dinner time and look for a parking spot on the street. Whenever
I found one, I'd park and walk to the nearest Italian restaurant for dinner.
Never had a bad meal and had many great ones.
GrumpyOne
Oh definitely! Finally, at the ripe old age of 43, I have learned to admit
that any sense of life being under control is temporary at best, and
illusory most of the time. Admission is the first step to recovery...
Kathy M.
Dave in Dallas
>Then you can have a whole meal at one of the trattorias in the North
>End. Many are family run, <snip>
I LOVE places like that. Sounds great!
>Also before you make a trip here read the fascinating book Dark Tide,
>about the 1919 great molasses flood.
"Great Molassas Flood"??? Sounds facinating. I mean it sounds so weird, how
could it not be. Thanks for the recomendation.
Sandi Femino
<scoat...@nycap.rr.com> wrote:
> I used to get to Boston on business quite often. My MO was to drive to
> the
> North End at dinner time and look for a parking spot on the street.
> Whenever
> I found one, I'd park and walk to the nearest Italian restaurant for
> dinner.
> Never had a bad meal and had many great ones.
I LOVE it! what a great way to decide!
--
Sandi
GrumpyOne
"Dave in Dallas" <dav...@aol.comcatnip> wrote in message
news:20041007221554...@mb-m10.aol.com...
> Sandi Femino wrote:
>
> >Then you can have a whole meal at one of the trattorias in the North
> >End. Many are family run, <snip>
>
> I LOVE places like that. Sounds great!
>
> >Also before you make a trip here read the fascinating book Dark Tide,
> >about the 1919 great molasses flood.
>
> "Great Molassas Flood"??? Sounds facinating. I mean it sounds so weird,
how
> could it not be. Thanks for the recomendation.
I'm bummed that DH and DS both had heard of this, and I had somehow missed
it! Will have to give it a try.
Sandi Femino
<tkt...@chartermi.spammenot> wrote:
There actually are one (or two?) kids books about it, and there have
been a few articles about it. I know Boston Magazine did a lengthy
article several years ago, but the book, Dark Tide, is only a couple
years old and is very comprehensive. I thought it was fascinating, but
I have something of a nonfiction and history lover.
--
Sandi
Bob Richmond
>> the things I was thinking about are the white chocolatey looking
dome shaped things with a dark chocolate striping on the top...it had a
cookie or graham crackery bottom. It did have a filling, but it still
seemed like a piece of candy rather than a dessert. <<
That is the present version of the Zebra Domes. They started out about 3
times as big.
--
Bob Richmond
Remove "SPAMBEGONE" to reply by EMail.
"... well uh, this is MY dream!" - Mickey Mouse in Fantasmic!
Bob Richmond
I liked the original size, which was about 3" in diameter at the base.
Lots of filling does it for me!! The present size of about 1" in
diameter at the base just isn't as good IMNSHO. Of course that means I
have more room for the Banana Bread Pudding with vanilla topping. :-)
Amanda
>Lots of filling does it for me!! The present size of about 1" in
>diameter at the base just isn't as good IMNSHO.
But... you just eat 5 of them, and there you go! I think I grabbed #5 on the
way out of the restaurant...
TDC Ginny Favers, Captive Princess of Chickapin Hill
Planning my next trip way, way, way too far in advance:
Dec 2004 - Ft. Wilderness Cabin
Feb 2005 - Roy's Villa
May/June 2005 - Beach Club Villas
Trip Reports at http://hometown.aol.com/ginnyfavers
Jan Bordelon
>yuk, now cannoli is one of those things
>that just can't be good unless you were
>raised on them....I have tried them once
>or twice in an "authentic" italian
>restaurant, and being from the south, it
>reminded me of sweet grits in a shell!
>ugh! lol! I thought they were awful.
I suppose they're an acquired taste....that I never acquired. :-) With
my maiden name of Giovingo, can you guess my heritage? But I have never
liked cannoli. Oh well, there are plenty (too many :-)) desserts out
there that I DO like. :-)
Jan B.
aka Praline (cuz I'm sweet and nuts)
TDC Hoarder of Piratical Doubloons and Royal Supplier of Beads to the
Beadzilians
Imagine!!!!!! °o°
°o° Dreaming of Walt Disney World?
http://members.tripod.com/~Jan_B/ °o°
Lori E Wagner
"Bob Richmond" <73770.474...@compuserve.com> wrote in message
news:jGe8d.49783$Si.3...@tornado.tampabay.rr.com...
> >> Last year, there was a booth that sold flourless chocolate cake <<
>
> The Piedmont (Italy) booth has Hazelnut Chocolate Flourless Cake, which
> is much like fudge in consistency. This booth sells nothing just
> desserts and wine.
>
> --
> Bob Richmond
> Remove "SPAMBEGONE" to reply by EMail.
Woo hoo! Ok, I'll have the hazelnut chocolate flourless
cake with a glass of Banfi Rosa Regale! :-D
--
Lori
TDC Briar Rose
Princess of Picking Berries, Defender of Trip Report Addicts
Email: remove the spamblocker to send
"Of COURSE it's expensive. It's Disney! Where else could
you buy an overpriced yarmulke with ears?" --TDC N.O. Mommy