The “My favorite vendors went to Disney World and all they brought me were these Recipes” Flyer
We were fortunate to go on a behind the scenes tour of the fabulous restaurants “Boma” and “Jiko” at Animal Kingdom Lodge. These are recipes they shared.
Smoked Tomato Bisque
Yield: 8 servings
2 pounds Diced Canned Tomatoes,
1 pound Tomato Puree
2 ½ cups Chicken Stock
1 quart Heavy Cream
2 T. Granulated Garlic
2 T. Thyme, chopped
¾ cup Sugar
½ cup Hot Sauce (liquid such as Tabasco)
2 pounds Gourmet Tomatoes, smoked
Salt and Pepper
4 ounces Butter
4 ounces Flour
Smoke all the tomatoes for approximately 2 hours. In a pot, heat the chicken stock, garlic, thyme, sugar, hot sauce, and tomatoes. Puree the soup until smooth (using a hand blender.) Add heavy cream, roux, and simmer. Adjust seasoning if necessary.
Butternut Squash Soup
1. In a small pot, melt the butter and pour over the squash. Season squash with salt and pepper and roast in a 325-degree oven for 45 minutes. In a kettle, mix squash with water. Add heavy cream and milk and puree using an immersion blender. (You can use a regular blender, it's just a little bit harder.) Add sugar, ginger, nutmeg, cinnamon and coriander. Make a slurry with the cornstarch and add to the soup. Add the American cheese and continue mixing until smooth. Adjust seasoning to taste.
Chicken Corn Chowder
Bring chicken stock to a boil. Add milk, heavy cream, chicken, potatoes, red peppers, onion, corn and sugar. Simmer for 40 minutes. Add parsley and hot sauce. Simmer for five minutes. Top with shredded cheese and chives if desired.
In kettle, heat water, chicken bouillon cubes, curry paste, ground coriander and granulated garlic. Let boil and add in sugar and coconut milk. Add in the soy sauce and the diced meat. Let simmer for 20 minutes. Add vegetables, spices and cook until tender. Bring to a boil and add cornstarch slurry slowly to the mixture and whisk until thickened.
Carrot Ginger Soup
To make a roux, melt the butter in a small saucepot. Slowly add flour to make a paste. Cook until incorporated. Remove from heat and set aside. In pot, cook carrots in water, sugar and ginger. Let simmer until carrots are soft. Using a food processor or blender, puree carrot mixture until smooth. Add heavy cream, milk and roux. Cook until soup is hot and slightly thick. Add American cheese and let simmer until cheese melts. Adjust seasonings as needed.
2 Tablespoons olive oil
1 medium-size Spanish onion, chopped
1 teaspoon garam masala*
4 large tomatoes, seeded, diced
1 jalapeno, seeded, chopped
1 teaspoon sugar
1/2 teaspoon salt
In heavy stainless-steel pot, heat oil; add onions and cook over medium-high heat until they color lightly, about 5 to 7 minutes. Add garam masala and cook another minute. Add tomatoes, jalapeno, sugar and salt; cook about 5 minutes. Mix well. Serve with cornmeal, quinoa, or beef dishes. *find in Indian Cuisine or Oriental Markets.
Find more free recipes, pictures of scripture bowls, and
other important information at NeffFamilyFarm.com or email @ firstname.lastname@example.org 7026 S West Rd* Sedgwick, KS 67135
Find more free recipes, pictures of scripture bowls, and other important information at
NeffFamilyFarm.com or email @ email@example.com
7026 S West Rd* Sedgwick, KS 67135
Lemon Rosemary Biscotti
Cream butter and sugar together. Add in eggs, vanilla, lemon zest, rosemary, salt, and baking powder. Add in flour one cup at a time. Pat into 2 loaves approximately 1-inch high and 2-inches wide. Bake at 325F for 25 minutes or until golden brown. Remove from oven and slide off the baking pan onto a cutting board. Cut loaves into 1/2-inch thick slices and place them back onto the baking pan laying on their side. Return baking pan to the oven and bake another 10 minutes or until crisp. NOTE: For orange/basil biscotti substitute orange zest and fresh chopped basil. Try other flavors and combinations.
Yield: 10 servings
2 pounds Ground Lamb, Beef or a mixture of both
½ pounds Onion, large dice
1/8 cup Rice Wine Vinegar
1/16 loaf White Bread
1/16 gallon Cream
1/16 pound Sugar (add more as needed)
¼ ounce Cinnamon (adjust as needed)
1/8 pound Almond or Pumpkin Seeds, sliced
1/16 pound Seedless Raisins
1/16 pound Golden Raisins
1/8 ounce Curry Powder (adjust as needed)
1/16 gallon Easy Eggs
1/16 gallon Heavy Cream/Milk
Heat oil and caramelize the onions. Reduce heat and add dry spices. Mix well. Deglaze with rice wine vinegar. Add meat and continue to cook until meat is cooked through. When the meat is done, drain 90% of the grease off. Then tear the bread into small pieces and add it as well as the cream to the meat mixture. Add the sugar and mix well. Add a little bit of water if the mix looks too dry. Then add the raisins and almonds. Re-season and cool.
In a small container, place the bobotie mixture and top with the egg custard mix. Bake in the oven at 325o until golden brown and cooked through.
Seared Scallops with
Makes: 6 servings Prep: 20 minutes Cook: 25 minutes
1 1/2 cups water
2/3 cup yellow or white cornmeal
3/4 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon olive oil
3 Tablespoons unsalted butter
30 large sea scallops
Kosher salt, black pepper to taste
Minced fresh cilantro for garnish
1. Crisp Cornmeal: Bring water to a boil in heavy stainless-steel saucepan. Slowly whisk in the cornmeal, salt and pepper, whisking continuously for about 5 minutes.
2. Spread oil in 8 x 8-inch baking dish to coat and spread cooked cornmeal into it. Let cool. Cut into 6 strips, then cut each strip crosswise in half. Set aside.
3. Chaka Laka: In heavy stainless-steel pot, heat oil; add onions and cook over medium-high heat until they color lightly, about 5 to 7 minutes. Add garam masala and cook another minute. Add tomatoes, jalapeno, sugar and salt; cook about 5 minutes. Mix well. Set aside.
4. To serve: Heat butter in large nonstick skillet. Add cornmeal pieces and cook over medium-high heat on both sides until golden, about 3 minutes per side. Remove. Season scallops with salt and pepper. Add scallops to same pan; cook over medium-high heat until golden brown, about 2 minutes. Turn; cook another 2 minutes.
5. Divide Chaka Laka among 6 warm plates; sprinkle with the chopped cilantro. Divide scallops on top. Serve with crisp cornmeal.
Heat oven to 425. Put 4 cups flour, the baking powder, salt and sage in a large bowl; stir to mix well. Add milk and 1/2 cup olive oil. Stir until mixture forms a ball. Knead lightly about 10 times. Divide dough evenly into 16 pieces. Flatten pieces, 1 at a time, on clean counter or pastry cloth lightly dusted with flour. Roll out as thinly as possible, allowing ragged edges. Turn dough over frequently to make rolling easier. Place 2 crackers on each baking sheet. Brush lightly with some of the remaining olive oil and sprinkle with coarse salt. Bake 8-10 minutes or until golden brown. Cool, uncovered, on a wire rack. Serve at room temperature. Best when served within 8 hours of baking, but crackers can be stored overnight in an airtight container. Place in low oven to re-crisp if necessary. To serve, tear crackers into pieces and place in a napkin-lined basket. Serve alone or with spreads or dips. Makes about 24 servings.
Place quinoa in a strainer and run water over the grain to remove the excess starch. Place in 1 quart sauce pan with the water, and place over medium high heat until a simmer is reached. Reduce heat and maintain the simmer. When liquid is almost completely absorbed, add the garlic and peppers. Finish cooking until dry. Finish with the chopped herbs and pinch of salt. Cal 333, Cal from Fat 45, % calories from: fat 14%, protein 14%, carb 73%, 5g fat, 60g total carbohydrate, 4g dietary fiber, 11g protein