Walt Disney World & World Travels

Posts Tagged ‘pretzel bread

Is it just me or does this winter feel like it is dragging on forever!   We’ve had snow, ice & rain and a whole bunch of gray blechy skies.  It was really starting to get me down, but I decided a little touch of Disney would perk me up; so I planned a meal perfect for the weather and for my mood.  So on a cold winters day, my husband and I spent the afternoon making one of our favorite meals: Le Cellier’s  Canadian Cheddar Cheese Soup and pretzel bread!  The soup recipe we got from Disney, the pretzel bread was from a recipe we found while doing some research.  Disney actually buys the breadsticks from a Canadian bakery, so they don’t have the recipe for them.  Don’t worry, this one is really good!

Le Cellier’s Canadian Cheddar Cheese Soup

serves 10
1/2 pound of bacon, cut into 1/2 inch pieces
1 medium red onion cut into 1/4 inch pieces
3 celery ribs, cut into 1/4 inch pieces
4 TBSP butter
1 cup all-purpose flour
3 cups chicken stock
4 cups milk
1 pound grated white cheddar cheese
1 TBSP Tabasco sauce
1 TBSP Worcestershire sauce
Coarse salt, freshly gound pepper to taste
1/2 cup warm beer
chopped scallions or chives for garnish

1. In a 4 or 5 quart Dutch oven, cook the bacon, stirring over medium heat for about 5 minutes or until lightly browned.
2. Add the red onion, celery, and butter and saute until the onion has softened, about 5 minutes.
3. Add the flour and cook, stirring constantly, for about 4 minutes over medium heat. Whhisk in the chicken stock and bring to a boil for 1 minute. Reduce heat to a simmer and cook for 15 minutes, stirring occasionally.
4. Add the milk and continue to simmer for 15 minutes. Do not boil after you add the milk.
5. Remove from the heat and stir in the cheese, Tabasco sauce, Worcestershire sauce, slat & pepper until the cheese is melted and the soup is smooth. Stir in warm beer. If the soup is too thick, thin with some warm milk.
6. Serve the soup hot, garnished with chopped scallions or chives.

Pretzel Breadsticks
2 1/4 Tsp dry yeast
1 1/4 cups warm water
3 1/4 cups bread flour
2 tsps salt
1/4 cup butter, softened

3 TBSP baking soda
2 quarts water
1 large egg yolk mixed with a TBSP or 2 of water
coarse salt

In a small bowl, whick the yeast and 1/4 cup of the water until smooth. In the bowl of a heavy duty mixer fitted with the dough hook, combine the remaining 1 cup water, bread flour, yeast mixture, salt & butter. Mix at slow speed for 3 minutes, scraping down the sides o te bowl and the hook as necessary and the mixture blends evenly. when the ingredients are well combined, increase the speed to high and continue mixing and occasionally scrapping until the dough is firm and elastic (about 8 minutes). If the mixture is too firm for the mixer to handle, finish kneading it by hand. Turn the ball of dough out onto a lightly flowered work surfasce and let rest for 5 minutes, loosely covered with a kitchen towel. Line a baking sheet that will fit in your freezer with parchment paper and set aside. Cut dough into 8 equal pieces. Roll each into a long cylinder about 1 inch in diameter. With the palms of your hands, roll each cylinder into a rope about 12 inches long of even thickness. Place on the prepared baking sheet.

When dough is all shaped into sticks, let it sit in a very warm, moist place to rise until almost doubled in size (about 30-50 minutes). Freeze the rised pretzel dough uncovered on the baking sheet for at least 2 hours and up to 24 hours. The dough should be frozen solid.

Before removing the pretzels from the freezer, combine the baking soda and water in a large sauce pan and bring it to a simmer. Preheat the oven to 425 degrees. Remove pan from the freezer and using a large flat skimmer, dip each frozen pretzel stick in simmering water for about 3 seconds, letting the excess water drain before returning it to the baking sheet. Brush the pretzels with the egg & water mixture, then sprinkle with coarse salt. Immediately place the baking sheet in the hot oven. Bake for 10 minutes, then lower oven temperature to 375 degrees and bake for 8-12 minutes more.

A few tips on the recipes:  for the soup, chop the bacon and veggies smaller and use a hand blender right before adding the cheese to make the soup extra smooth.  For the breadsticks, we’ve found making more of them, but shorter works better.  They fit in the pot better and on the cookie sheet easier.

If you need a little winter pick me up, make this meal; open up a Molson’s or Labatt’s and imagine that you’re at Epcot.

Still miserable about the weather?  Call me and we’ll plan your Disney trip!

LeCellier

I booked the Candlelight Processional Package the day they came out. It took a few tries to be able to get LeCellier, but perserverence paid off.   Our dinner was at 5:05 followed by the 8:15 show narrated by, wait for it…..Barney Stinson um I mean Doogie Howser, no that’s not it.  Neil Patrick Harris!!!! 

The kids met us a little before 5pm and we checked in for dinner.   Took about 20 minutes to be seated.   We were seated in Prince Edward Island, home of Anne of Green Gables and our waitress Kater.   Kater explained that with the Candlelight Package we would get an appetizer, entree, dessert & non-alcoholic beverage for our set price of $53.99 and that we could use our Disney Dining Experience/Tables in Wonderland discount  Last year we couldn’t and I was pretty sure I had seen that we couldn’t this year, but I’m not gonna pass up saving 20%.

DD complained that she was still full from lunch at Electric Umbrella (eventually she’ll post that review ) Since I had to pay for DS as an adult, I told him to just try whatever he wanted for an appetizer since it was paid for anyways.   After much debate, he decided to try the Cheddar Cheese soup because he knew that everyone else loved it and he could give it to one of us if he didn’t like it.   DH & DD also ordered the soup.   As much as I love it, I decided that (A.) I should take advantage of the appy being included and get something a little different and (B.) I knew I’d end up with DS’s soup,  so I chose the Duck Two Ways.

Cheddar Cheese soup

The soup was warm & yummy. Perfect! DS was happy to learn it had bacon (he loves bacon) he tried a little bit of pretzel bread dipped in the soup and thought it was pretty good. DH enjoyed every last bit of his and DD only ate about half of her bowl, still saying she was too full and not feeling well.

 Duck Two Ways

It was a warm duck leg and a cold pate served with a warm cardamom sticky bun. How was I supposed to turn down an appy that included a sticky bun?!   I liked the leg, not so sure about the pate. It was better with the sticky bun. The sticky bun was really good  DH finished my pate & I finished DS’s soup.

 
Ever since DS got to try a bite of filet at LeCellier last year, he’s known what he was having for dinner.   He order the mushroom filet mignon.   We asked for everything to be served seperately/on the side so he could try it but not have something “ruin” the filet. When it was served we were told it was “Filet Mingon TV dinner style”  When you look at the pic, you’ll see why:

Nothing was touching, the wild mushroom risotto was served in a bowl and the white truffle & herb butter sauces was served in it’s own little bowl. DS was in heaven the minute he took a bite of his filet, a perfectly cooked medium rare.   After awhile he became adventurous and tried the truffle & herb butter and almost fell over at how good it was. 

Sorry to say that DH, DD & I all ordered the same thing. The new Coffee Rubbed Kansas City Strip. It’s only been on the menu for about 3-4 weeks. It’s a 16 ounce bone in strip with a coffee rub, served with the cream cheese mashed potatoes.

I will start by saying, this was a BIG steak!   It was also very good, a little peppery and definitely had a coffee flavor and did I mention it was BIG?!   The cream cheese mashed potatoes were yummy!   Smooth and cheesey!

DD did not even cut into her steak, which Kater noticed.   She immediately brought out a box for DD’s meal so she wouldn’t have to look at it while not feeling good. DD seemed to be running a temp and obviously not feeling well.   Thankfully we were able to enjoy our meal even though she didn’t. DS wasn’t able to eat his whole filet, so Kater brought him a box for his leftovers and I tossed my leftover steak in with his (did I mention it was a BIG steak?!)

Dessert time! DH & DS both got the Maple Creme Brulee,  I decided on the Chocolate Whiskey Cake and Kater asked DD which dessert she would like boxed up (very nice) DD decided the Chocolate Whiskey Cake would travel best.   It arrived at the table all boxed up for her to bring back to the villa.

Maple Creme Brulee

I’m not a big creme brulee fan (texture issue), BUT this one is very good. Top was perfectly crunchy and the inside was smooth and mapley. Some get too eggy/custardy/flan like but this was perfectly silky smooth. DH devoured his and DS made it half way thru before he couldn’t eat another bite. He was full, but very happy.

Chocolate Whiskey Cake

This is chocolatey goodness! Chocolate cake with chocolate mousse brushed with whiskey, what’s not to like.   The sauces on the side were a chocolate vanilla walnut sauce & a honey-thyme anglaise. Both were good and I was very surprised by the honey thyme combo, but the savory thyme worked really well with it.

DH & I both had a cup of coffee with dessert (no charge for the extra drink). While enjoying our dessert, Chef Nicholas came out and made his way around the dining room. We had a chance to tell him how good our meal was and DS was able to thank him for the TV dinner!

Excellent meal!!!! 
4 “adults” at $53.99 each
DDE/TiW discount $43.19
total with tax & tip $222.88

 


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