Y'know, Mimi's across Harbor Boulevard from the park serves a Monte Cristo as well... just in case it's not available and you really want one.
Mimi's has some decent meals that's for sure. The Blueberry Muffins are huge. Good stuff. Mimi's is next to the Howard Johnson on Harbor Blvd. In case you want to know HM.
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I have an old Mickey cookbook that I got from WDW years ago, and it has the most requested recipes from the parks. Ok this is very lengthy.
Monte Cristo sanwhich is served with a fruit compote (a mixture of fresh and canned fruit) and current jelly sauce. First prepare these two, then make the batter. While it is chilling, put together the sandwhiches. When the sanwhiches are fried, the complete service is ready.
CURRANT JELLY SAUCE 2/3 cup currant jelly 1 TBS half and half 1 TBS water
Combine jelly, water and half and half in the blender and mix until smooth. Makes about 3/4 cup.
Combine your favorite fresh and canned fruits and chill well. Plan 1/2 cup per person.
BATTER 2/3 cup water 1 small egg 1/2 tsp salt 1/8 tsp white pepper 1/8 tsp yellow food color 2/3 cup flour 1-3/4 baking powder
Place water, egg, salt, pepper and food color in a bowl and using an electric mixer, mix well at low speed. Add flour and baking powder and mix until batter is smooth, Chill. Makes enough for 4 sandwhiches.
8 slices white bread 4 slices turkey roll (1 oz each) 4 slices swiss cheese (1 oz) 4 slices ham (1 oz)
Make 4 sandwhiches, putting cheese between ham and turkey. Cut into 4ths and put a toothpick through each quarter.
Soybean or veggie oil to fry Powdered sugar Fruit compote Jelly currant
Heat about 6 inches of oil to 340 in a fryer. Dip sandwhices in batter to cover all surfaces. Deep fry sandwhices until golden brown, turning as needed. Remove from oil, take out the toothpicks, sprinkle them with powdered sugar. Serve with the fruit and currant.
Last edited by disneyfreeek; 03-09-2006 at 01:18 AM.
I was thrilled to see the recipe in the mag, but the results of our attempt just didn't do it for us. Missing something. Maybe the Disney magic???
Thanks for the tip, though!
And thanks for the Mimi's tip as well. We have a place in our home town that sells them too, but they just aren't the same as what we get at the BB.
And that is probably a good thing...
I make the Monte Cristos on occasion. The batter never tastes, nor comes out as fluffy or as heavy as Disneyland's, but its not bad. The key is that you get the right kind of meat. You have to use thick-sliced deli meats, not the thin stuff because it gets lost in the batter and bread. Also, don't be cheap on the cheese - get some good swiss and make sure you put enough - no need to worry about fat and calories with the amount of cheese - its not like a deep fried sandwich is ever heathly anyways. Be generous!
As for the Monte Cristos at Mimis - I've never had them... I might have to try them out one day. But just to let you all know - never ever get a Monte at Carrow's Kitchen/Carrow's. It's bad news.
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Hmm after hearing the recipe I'm intrigued enough to try one... At Disneyland, probably not at home. I'd think it'd be a good idea to try one before trying to MAKE one. Especially if it turns out I don't like it... LOL.