Gray Gables Goodies

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Avocado and Corn Relish Disney's Animal Kingdom Lodge

This recipe says it's from Concierge at DAKL, so I'm not sure if it's only for the bourgeoise or if it's OK for the hoi polloi, but I like it, either way. Especially the dressing. It's good on all kinds of things, including a spoon. 1/2 pound roasted corn kernels 1/3 pound diced onion 1/3 pound diced red bell pepper 1/2 diced jalapeno (can omit if heat sensitive) 1 Tablespoon chopped cilantro (ew, or you can use parsley) 1 diced avocado Dressing: 1/3 cup lime juice 1/3 cup lemon juice 1/2 cup rice vinegar Pinch of ground coriander, toasted Pinch of ground cinnamon, toasted Crushed red pepper to taste 3 Tablespoons sugar Make dressing and set aside. Mix relish ingredient and season with salt and pepper to taste, Toss with the dressing and serve.

Black Eye Pea Salad (or Chickpeas) from Boma - Flavors of Africa

Despite being a Southern girl and understanding that not eating black eyed peas on New Year's will lead to a bunch of ill luck, I just can't do it. I've never met a black eyed pea that I like. So, I substitute chickpeas in this one to make it even better. Or, black beans work, too. 1 pound black eye peas, soaked overnight (or just save time and use canned chickpeas, drained, you'll thank me) 1 pound roasted corn kernels 2 tomatoes, sliced 1 large onion, diced 1 cup scallions, diced (or green onion for the rest of us) 1 cup fresh spinach, chopped 1 Tablespoon fresh basil, chopped Dressing: 1/2 cup lime juice 1/4 cup sugar 1/4 cup rice vinegar 1 1/2 cups safflower oil 1 teaspoon red crushed pepper (omit if heat sensitive) 1 teaspoon ground cardamom, toasted zest from the lime Mix the dressing ingredients and set aside. Cook the peas (if you went that way), toss all ingredients, dress, and let marinate for at least 15 minutes

Pumpkin Cheese Soup from Boma - Flavors of Africa

You know I love a good pumpkin recipe and when it comes from one of my favorite places in the world (Boma at Disney's Animal Kingdom Lodge), then, yes, it needs to be preserved for posterity. This is an easy weeknight dinner to serve with a crusty bread and a cup of cider. 2 lbs pumpkin puree (fresh roasted or canned) 2 quarts of vegetable or chicken stock 2 cups diced onions 1 cup diced celery 1 cup diced carrots 1 cup honey 1 Tablespoon chopped garlic 1/4 teaspoon nutmeg 1/4 teaspoon cinnamon 1/4 teaspoon cloves 1 lb American cheese slices (don't look at me like that, it's delicious!) 1 quart heavy cream (I didn't say it was 100% healthy, either) Add all ingredients to large pot except for the cheese/cream. Cook slowly for 30 minutes Using a hand blender, puree until smooth Stir in cheese until it is melted Add cream and simmer for 10 minutes Garnish with toasted pumpkin seeds, croutons, or cinnamon spiced whipped cream (or a dollop of sour cream or skyr is delightfu...

Four Sanaa Chutneys

If you've ever had the bread service from Sanaa at Disney's Animal Kingdom Lodge Kidani Village, you know how delicious it is, but did you know, you can make it at home? You can now! I had the privilege to be a Duty Manager at DAKL (as it's affectionately known) and while I was there, the chefs graciously shared some of their recipes with me. I only have 4 from the original bread service to share, but it's a start. Tamarind Chutney: 1 Tablespoon canola oil 1 teaspoon ground cumin 1 teaspoon ground ginger 1/2 teaspoon garlic powder 1/2 teaspoon ground fennel 1/2 teaspoon garam masala 1/2 teaspoon dried hibiscus flowers (you can use hibiscus tea) 2 cups water 1 1/4 cups brown sugar 3 Tablespoons tamarind paste (some bougie stores carry this, or Amazon) 1/2 cup soy sauce Heat the oil in a saucepan over medium heat. Add the cumin, ginger, garlic powder, fennel, and garam masala. Cook until the spices become fragrant, careful not to burn. Add the dried hibiscus flowers. W...

Black Midnight Chocolate Cake

This cake recipe has been in my family since at least 1959. It was my oldest brother's birthday cake, which was also the start of the famous "Bunny Cake" that has been made every Easter since then by at least one member of our clan. It is dense, rich, chocolatey deliciousness and makes not only amazing layer cakes, but cupcakes, too. I was the envy of my elementary school. Cake: 2/3 cup shortening (I use Nutiva from Amazon) 1 2/3 cups sugar 3 eggs 1/4 teaspoon baking powder 1 1/4 teaspoon baking soda 1 teaspoon salt 2/3 cup cocoa powder (GOOD cocoa powder like Ghiradelli's or Hershey's Dark) 1 teaspoon vanilla 2 1/4 cups flour 1 1/3 cups water Using a mixer, cream shortening and sugar. Add eggs, baking powder, baking soda, salt, cocoa powder, and vanilla and mix until combined. Continue mixing, alternating flour and water until smooth. Pour into prepared pans* and bake at 350F for 30 minutes for 9" round pans or 12-15 minutes for cupcakes. Let cool and fros...

Princess Leia Chocolate Rolls

May the Fourth be With You (uhhhh, the what???) Most people who know me know I am a more Star Who? than Star Wars fan. I'm still trying to sort out how Indiana Jones is in a space movie. That said, in my new job, I am having to be assimilated (see what I did there?) to the Star Wars culture as the force is strong in my building. In preparation for a Star Wars-themed potluck, I stumbled across a recipe that checks all of my boxes for one of these shindigs: chocolate, Nutella, and perfectly themed. Meet the Princess Leia BUN: 1 1/2 cups whole milk, warmed to 95-100 F Mix: 3 cups spelt flour (or AP, your choice, I liked the texture spelt gave me) 1/2 cup dark cocoa powder (for the dark side...) 1/4 cup sugar (for the light side...) 1 teaspoon cinnamon (for the sass...) 1 teaspoon salt (well, you know) 1 packet instant yeast Add the warm milk to the dry mixture with a dough hook and let it do its thing while you crack open a small jar of NUTELLA....