Old Key West Resort was the first of the Disney Vacation Club Resorts to open at Walt Disney World. Many of us call this relaxed place, dotted with pastel buildings, "Home". Olivia's, located along our waterfront area, turns out delicious Florida inspired meals. Soups, fresh seafoods and Key Lime Pie are highlights.
Here's a flavorful dressing recipe for your salad:
Sun-Dried Tomato and Caper Vinaigrette
Olivia's Cafe - Disney's Old Key West Resort
2 T. julienned sun-dried tomatoes
2 T. minced red onion
2 T. drained capers
2 T. fresh lime juice
2 T. champagne or white wine vinegar
1 t. minced fresh basil leaves
1 t. minced fresh thyme leaves
1 t. minced fresh parsley
1/2 t. salt, or to taste
1/8 t. freshly ground pepper, or to taste
1/4 C. olive oil
In a bowl, whisk together the sun-dried tomatoes, red onion, capers, lime juice, vinegar, basil, thyme, parsley, salt and pepper. Let stand 15 minutes.
Slowly add the olive oil, whisking constantly, until smooth. Use immediately or store, covered and chilled, for up to 2 weeks, whisk to combine just before serving.
Here are a few soup recipes from Olivia's Kitchen own cookbook. Make some tonight and "Welcome Home" your family and friends.
Recipes include:
Lamb Barley Soup
Loaded Potato Soup
Ruben Soup
more to come ...
Lamb Barley Soup
Olivia's, Old Key West Resort
1+1/3 qt. mild beef broth
1+3/8 lb lamb, diced
3 oz pearled barley
3 oz onion, diced
1+1/2 oz carrots, diced
1+1/2 oz celery, diced
2+1/4 oz red bell pepper, diced
Brown lamb in pot. Add beef stock. Bring to a boil. Add barley and bring back to boil. Reduce to simmer, cook 45-50 minutes. Add remaining vegetables, simmer an additional 20 minutes. Remove from heat. Adjust seasoning as desired. Serves 10.
Loaded Potato Soup
Olivia's, Old Key West Resort
1+1/2 lb potatoes, baked, coarsely diced
3 oz broccoli, diced
3 oz onion, diced
1/4 t white pepper
4+1/2 oz sour cream
1+1/3 qt chicken broth
3+3/4 oz roux*
GARNISH
cheddar cheese, shredded
bacon bits
Bring chicken broth to boil. Add onions, broccoli and pepper. Boil 10-15 minutes or until broccoli is tender. Add potatoes. Bring to boil. Add roux, stirring constantly. Reduce to simmer 10-15 minutes. Fold in sour cream. Simmer 5-10 minutes. Garnish with shredded cheese, top with bacon. Serves 10.
Ruben Soup
Olivia's, Old Key West Resort
7/8 lb corned beef, diced
1+1/3 qt chicken stock
2+1/4 oz carrots, diced
3 oz celery, diced
3+3/4 oz onion, diced
6+3/4 oz Swiss cheese
3+3/4 oz sauerkraut, chopped
3 oz roux*
salt and pepper to taste
GARNISH
rye bread, toasted and cut into points
Heat corned beef in pot. Add chicken stock. Bring to a boil 1-1.5 hours or until corned beef is tender. Add carrots, celery and onions. Boil 10-15 minutes. Add roux. Reduce to simmer 10-15 minutes. Stir constantly while slowly adding Swiss cheese. Mix well. Add sauerkraut. Add salt and pepper to taste. Garnish with rye toast points. Serves 10.
*Roux
1+2/3 lb butter
1+3/4 lb all-purpose flour
In saucepot, melt butter. Slowly add flour, stirring constantly to avoid lumps. Cook 10-20 minutes (med low heat). Roux should be smooth with almond aroma. Quickly remove from heat.
