{"id":6901,"date":"2011-01-17T10:28:13","date_gmt":"2011-01-17T15:28:13","guid":{"rendered":"http:\/\/www.themouseforless.com\/disneynews\/?p=3053"},"modified":"2022-05-05T13:27:22","modified_gmt":"2022-05-05T17:27:22","slug":"recipes-from-the-disney-dream-restaurants-part-1","status":"publish","type":"post","link":"https:\/\/www.themouseforless.com\/blog_world\/recipes-from-the-disney-dream-restaurants-part-1\/","title":{"rendered":"Recipes from the Disney Dream Restaurants – Part 1"},"content":{"rendered":"

The Mouse For Less will be featuring recipes from the restaurants of the Disney Dream all week long. Today enjoy Avocado-Citrus Salad<\/em> and Baked Salmon Royale<\/em> from Royal Palace.<\/p>\n

\"\"<\/a><\/p>\n

Avocado-Citrus Salad \/ Royal Palace<\/strong><\/p>\n

Citrus Dressing
\n<\/strong>1\/4 cup fresh orange juice
\n1\/2 lime, juiced
\n2\/3 cup olive oil
\n1\/2 teaspoon coarse salt
\n1\/4 teaspoon freshly ground black pepper<\/p>\n

Avocado-Citrus Salad
\n<\/strong>4 navel oranges
\n3 ripe Hass avocados, halved and pitted
\n6 cups mixed baby lettuce<\/p>\n

For the citrus dressing:
\n<\/strong><\/p>\n

    \n
  1. Combine orange juice and lime juice in a medium bowl. Slowly drizzle in oil, salt and pepper, whisking vigorously until combined. If making in advance, re-whisk before serving.<\/li>\n<\/ol>\n

    For the avocado-citrus salad:
    \n<\/strong><\/p>\n

      \n
    1. Cut peel, including the white pith, from the oranges with a small knife. Cut segments free from membranes; set segments aside and discard membranes.<\/li>\n
    2. Cut avocadoes into 3\/4-inch-thick slices.<\/li>\n
    3. Divide mixed greens among 4 salad bowls. Top with 5 avocado slices and 5 to 8 orange segments; drizzle lightly with dressing. Serve immediately.<\/li>\n<\/ol>\n

      \"Oven-Baked<\/a><\/p>\n

      Baked Salmon Royale \/ Royal Palace<\/strong><\/p>\n

      Truffled Cauliflower Puree
      \n<\/strong>2 tablespoons unsalted butter
      \n1 shallot, chopped
      \n1 pound cauliflower, cored and cut into small florets
      \n1 cup heavy cream
      \n1\/2 teaspoon coarse salt
      \n1\/2 teaspoon freshly ground white pepper
      \n1 tablespoon white truffle oil<\/p>\n

      Saut\u00e9ed Swiss Chard
      \n<\/strong>1 tablespoon olive oil
      \n1\/2 small onion
      \n2 cloves garlic
      \n1 1\/2 pounds Swiss chard (about 1 large bunch), cut into strips
      \n1\/2 cup dry white wine (such as Chardonnay)
      \n1 1\/2 teaspoons coarse salt
      \n1 1\/2 teaspoons freshly ground white pepper<\/p>\n

      Baked Salmon
      \n<\/strong>1 cup panko (Japanese bread crumbs)
      \n1\/3 pound smoked salmon, very finely chopped
      \n1\/3 cup prepared horseradish
      \n1\/3 cup plus 2 teaspoons olive oil, divided
      \n1\/2 teaspoon coarse salt
      \n1\/2 teaspoon freshly ground white pepper
      \n4 (6-ounce) filets salmon<\/p>\n

      Beurre Blanc
      \n<\/strong>1\/2 pound (2 sticks) unsalted butter, divided
      \n1 shallot, finely diced
      \n1 celery stalk, sliced
      \n1\/2 leek, cleaned and sliced
      \n1\/2 cup dry white wine (such as Chardonnay)
      \n1\/2 cup fish stock
      \n1\/2 cup heavy cream
      \n1 1\/2 teaspoons coarse salt
      \n1 1\/2 teaspoons freshly ground white pepper
      \nFreshly chopped chives, optional<\/p>\n

      For the truffled cauliflower puree:
      \n<\/strong><\/p>\n

        \n
      1. Heat butter in a large stockpot over medium heat. Saut\u00e9 shallot until translucent, then add cauliflower florets, cream, salt and pepper. Stir to combine.<\/li>\n
      2. Cover pot and bring mixture to a boil. Reduce heat, and simmer, covered, until the cauliflower is soft, about 10 minutes. Add salt and white pepper; stir in truffle oil.<\/li>\n
      3. Transfer mixture to a blender. Blend until smooth and creamy.<\/li>\n<\/ol>\n

        For the saut\u00e9ed Swiss chard:
        \n<\/strong><\/p>\n

          \n
        1. Heat oil in a large skillet. Add onion and garlic, and saut\u00e9 until fragrant. Add the Swiss chard and saut\u00e9 until slightly wilted, about 4 minutes.<\/li>\n
        2. Add the wine, salt and pepper; simmer until wine is reduced and Swiss chard is tender-crisp, about 5 minutes.<\/li>\n<\/ol>\n

          For the baked salmon:
          \n<\/strong><\/p>\n

            \n
          1. Preheat oven to 280\u00b0F.<\/li>\n
          2. Combine panko, smoked salmon, horseradish, 1\/3 cup olive oil, salt and pepper in a medium bowl. Stir until breadcrumbs absorb oil and mixture is combined.<\/li>\n
          3. Heat remaining 2 teaspoons oil in a large skillet over medium-high heat. Sear salmon on both sides, about 2 minutes per side. Cool to room temperature. Evenly distribute panko mixture among the tops of the salmon filets.<\/li>\n
          4. Bake salmon for 15 to 20 minutes, or until crust is golden and salmon is just cooked through.<\/li>\n<\/ol>\n

            For the beurre blanc:
            \n<\/strong><\/p>\n

              \n
            1. Cut butter into tablespoons. Reserve 2 tablespoons; set remaining butter aside.<\/li>\n
            2. Heat the reserved 2 tablespoons butter over medium heat. Saut\u00e9 the shallot, celery and leek for 2 minutes. Add the wine and fish stock. Simmer until reduced by 2\/3, about 10 minutes. Add heavy cream and simmer until mixture is reduced by 1\/3.<\/li>\n
            3. Turn heat to low. Whisk remaining butter into wine mixture, one piece at a time, allowing each piece to melt fully before adding the next one. Season with salt and white pepper.<\/li>\n
            4. Strain mixture through a fine-mesh sieve into a bowl. Keep warm until ready to serve.<\/li>\n<\/ol>\n

              To serve:
              \n<\/strong>Spoon truffled cauliflower puree onto the center of a plate and top with saut\u00e9ed Swiss shard. Place a piece of salmon over the Swiss chard, then drizzle with beurre blanc. Garnish with fresh chives, if desired.<\/p>\n

              Look for Part 2 of Recipes from the Disney Dream Restaurants tomorrow on our Disney News Blog as we feature <\/strong>Chocolate Souffl\u00e9<\/strong><\/em> from Palo\u00a0and <\/strong>Curried Carrot and Apple Soup<\/strong><\/em> from the \u00a0Enchanted Garden.<\/strong><\/p>\n

              Incoming search terms:<\/h4>
              • disney dream palo salmon recipe<\/li><\/ul>","protected":false},"excerpt":{"rendered":"

                The Mouse For Less will be featuring recipes from the restaurants of the Disney Dream all week long. Today enjoy Avocado-Citrus Salad and Baked Salmon Royale from Royal Palace. Avocado-Citrus Salad \/ Royal Palace Citrus Dressing 1\/4 cup fresh orange juice 1\/2 lime, juiced 2\/3 cup olive oil 1\/2 teaspoon coarse salt 1\/4 teaspoon freshly…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[6,326],"tags":[],"class_list":["post-6901","post","type-post","status-publish","format-standard","hentry","category-disney-cruise-line","category-disney-cruise-line-ships"],"_links":{"self":[{"href":"https:\/\/www.themouseforless.com\/blog_world\/wp-json\/wp\/v2\/posts\/6901","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.themouseforless.com\/blog_world\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.themouseforless.com\/blog_world\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.themouseforless.com\/blog_world\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.themouseforless.com\/blog_world\/wp-json\/wp\/v2\/comments?post=6901"}],"version-history":[{"count":1,"href":"https:\/\/www.themouseforless.com\/blog_world\/wp-json\/wp\/v2\/posts\/6901\/revisions"}],"predecessor-version":[{"id":86326,"href":"https:\/\/www.themouseforless.com\/blog_world\/wp-json\/wp\/v2\/posts\/6901\/revisions\/86326"}],"wp:attachment":[{"href":"https:\/\/www.themouseforless.com\/blog_world\/wp-json\/wp\/v2\/media?parent=6901"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.themouseforless.com\/blog_world\/wp-json\/wp\/v2\/categories?post=6901"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.themouseforless.com\/blog_world\/wp-json\/wp\/v2\/tags?post=6901"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}