Several people had told me about the supposedly legendary Disney Tonga Toast at the Kona Cafe in the Polynesian Resort at Walt Disney World. It is like a loaf of French toast, stuffed with bananas, sugar, and cinnamon, then accented with maple syrup and a strawberry confit. Trying it, I will say it was delicious, but for me, the take away was that I need to definitely master some fruit sauces like this.
[mainbodyad]I began thinking about how you could use a blueberry or banana mixture to drizzle over Belgium waffles, or even chocolate peanut butter cupcakes or a triple chocolate Bundt cake, where the strawberry would make an excellent contrast. I think they basically took the fruit, sugar, and lemon juice, and dissolved them together somehow, but I need to experiment with the construction in the kitchen when I get home. My last round of testing was to find a Mandarin orange, cinnamon, and vanilla icing or filling for desserts.
I also realize I need to order a set of copper bowls and sugar tools specifically for candy making and confectionary work. Following the massive success of our perfect cinnamon roll recipe, I am trying to come up with a collection of several “go to” dishes, each numbered and available from memory so that no matter where I am, if necessary, I can get five-star quality dishes prepared. It’s a skill set that I am willing to invest the time, money, and effort into developing.
Back to the Disney Tonga Toast … sorry, got distracted there for a moment.
All eleven of the friends and family on this trip at meeting at Kona Cafe in the Polynesian Resort to have breakfast together before splitting up for the day. Many of us ordered the Disney Tonga Toast.
I had heard about the Disney Tonga Toast at the Polynesian resort’s Kona Cafe and had to try it. It was stuffed with banana slices.
The strawberry confit that was supposed to be poured over the Tonga Toast was very good. I am going to add it to my breakfast recipe collection. I may try to get a blueberry confit and a banana confit in the collection, as well.
I poured the strawberry confit, along with maple syrup, on the Tonga toast. It had not yet melted into the french toast so it looks terrible here, but had I drizzled it on and served it, it would have been perfect. One of my goals for the month of September is to find and memorize a collection of confit recipes that are up to my standards. I could have made it so beautiful … really botched the opportunity for a good picture but I was hungry and wanted to eat!
If any of the foodies who follow the blog solely for recipes or the restaurant posts have any suggestions, send them to me in the contact form. I’d appreciate it! You guys have some awesome suggestions and tips, which I’m always glad to investigate.
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