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Major Domo's Favorite Pie Recipe from Cinderella's Royal Table


4 each Puff pastry shells, baked
1/2 batch Cabernet Sauce (below)
1/2 batch Red skinned mashed potatoes
1 1/2 pounds cooked shaved beef (we use prime rib, below)
1/2 batch Aioli (below)
1 1/2 pints Sauteed vegetables (we use red pepper, spinach, mushrooms and yellow squash)


Re-heat the shaved beef in the cabernet sauce.
Hollow out the middle of the puff pastry shells.
Fill shells with red skinned mashed, top with hot shaved beef.
Spoon the mixed vegetables on top of the beef.
Using a ketchup bottle filled with aioli, squirt a zig-zag pattern of aioli over the top of your creation.

Servings: 4


2 ounces Granulated garlic
3/8 pound Garlic, minced
5 each egg yolks
1/4 cup Dijon mustard
3/8 teaspoon tabasco sauce
1/4 cup lemon juice, concentrate
1/2 cup Water
3/8 ounce Kosher salt
1/4 ounce White pepper
1/4 gallon Olive oil
3/4 quart Canola oil

Place all ingredients except canola oil and olive oil in a large stainless steel mixing bowl.
Using wire ship slowly incorporate the oils one at a time drizzling in the oil while constantly whisking the ingredients to create an emulsion.
When all the oil is incorporated, taste and adjust seasoning, then store in squeeze bottles for service.

Servings: 25

Cabernet Sauce

1 pint Cabernet Sauvignon
3 each Shallot, minced
1 quart Demi glace
2 tablespoons Sugar
2 tablespoons Cracked Black Pepper
2 tablespoons Heavy cream
1 tablespoon Butter

Saute shallots in butter, add cabernet and reduce by half.
Add demi-glace and reduce by a third.
Add sugar, black pepper, and heavy cream; strain and serve.

Servings: 12

Red Skinned Mashed Potato

4 1/8 pounds Red potatoes, washed
3 tablespoons Chives, cut into 2" pieces
1 cup Milk
1 cup Heavy cream
3 tablespoons Butter, cut in large chunks
1/2 teaspoon Granulated garlic
Salt and pepper

Place potatoes in a pot and cover with cold water.
Boil potatoes until they are cooked thoroughly and mash.
Add heavy cream, butter and milk and incorporate.
Season, garnish with chives and serve.

Servings: 12

Roasted Prime Rib

Preparation time: 15 minutes

7 pounds Beef rib eye roast
3/4 cup Kosher salt
3/4 cup Black pepper, cracked

Combine salt and pepper; rub evenly over surface of beef rib roast. Place roast, fat side up, on rack in shallow roasting pan. Insert meat thermometer into thickest part of roast, not touching fat.
Do not add water. Do not cover.
Roast in 350 degrees F (moderate) oven to desired degree of doneness.
Allow 18 to 20 minutes per pound for rare; 20 to 22 minutes per pound for medium. Remove roast when meat thermometer registers 125 degrees F for rare; 135 degrees F for medium.
Cover roast with aluminum foil tent and allow to stand 15 to 20 minutes.

Servings: 8



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