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Yummy Recipe for Healthy Kids’ Day April 17 from 50’s Prime Time Café at Disney’s Hollywood Studios

posted on April 17th, 2015 by Pam Brandon, Disney Parks Food Writer


What kid doesn’t love chicken nuggets? And what parent wouldn’t love for them to be healthier too? In celebration of Healthy Kids’ Day on April 17, we’re sharing the recipe for Grandpa’s Crispy Baked Chicken from 50’s Prime Time Café at Disney’s Hollywood Studios, where everything on the menu is inspired by old-fashioned home cooking.

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The chicken is one of four kids’ meals that get the “Mickey Check” – a tool that makes it easier to identify nutritious choices, found on select kids’ meals and fruit carts throughout Walt Disney World and Disneyland Resorts. To receive the Mickey Check, foods must meet The Walt Disney Company Nutritional Guidelines developed by health experts and align to federal dietary guideline recommendations.

So while the kids are having fun at 50’s Prime Time (watching TV and being playfully scolded by the waitresses), they are enjoying good-for-you tastes like grilled salmon, turkey meatloaf, meatless meatballs over multigrain spaghetti and this healthful version of chicken nuggets that is served with mashed potatoes, carrots and fruit salad.

Grandpa’s Crispy Baked Chicken
Serves 6

  • 1/2 cup extra virgin olive oil
  • 2 cloves garlic, minced
  • 2 pounds chicken tenderloins
  • 2 cups panko (Japanese-style bread crumbs)
  1. Mix oil and garlic in a large bowl. Add chicken tenderloins, cover and refrigerate at least 24 hours.
  2. Preheat oven to 425°F.
  3. Press panko gently against each chicken strip until evenly coated. Lay coated chicken strips on a rack on a baking sheet.
  4. Bake for 10 minutes, turn and bake 5 additional minutes, or until chicken is completely cooked and crisp.
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New Allergy-Friendly Menus at Disneyland, Walt Disney World Resorts

posted on April 14th, 2015 by Pam Brandon, Disney Parks Food Writer


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On April 14, Disneyland and Walt Disney World Resorts will begin to introduce new allergy-friendly menus at approximately 120 quick-service and table-service locations. The menus provide more convenience and readily available options for guests with special dietary requests.

“Over the years, the number of guests with food allergies and intolerances has continued to grow. In 2013 alone, our cast members assisted with more than 650,000 special dietary requests. These new allergy menus are another way in which we can provide high-quality, safe and more accessible alternatives, and the best possible dining experience for guests with specific dietary needs,” says Gary Jones, chef and culinary dietary specialist for Walt Disney Parks and Resorts.

The new allergy-friendly menus provide allergen content for each menu item, making informed choices easier. Menu selection includes appetizers (where applicable), entrées, side items, desserts and kids’ meals, and focuses on the most common allergens: gluten/wheat, milk, peanut, tree nut and fish.

Guests are still able to consult directly with a restaurant chef or special diets trained cast member. We also encourage guests to continue to communicate special dietary needs to our restaurant cast members, as this allows our culinary team to take extra measures during preparation to prevent the introduction of the allergen.

Walt Disney Parks and Resorts is the recipient of a FARE (Food Allergy Research and Education) Award for dedication to providing a safe and enjoyable dining experience for vacationing families and our chefs have been recognized for their commitment to food allergy awareness, education and management.

The new menus will be introduced in signature restaurants on April 14, then debut at other table-service and quick-service restaurants (including Walt Disney World water parks, Downtown Disney and resort hotels) through September 2015. For more information on special dietary requests, click here for Walt Disney World Resort and click here for Disneyland Resort.

Click here to check out a sample menu.

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The BOATHOUSE Opens Today at Downtown Disney at Walt Disney World Resort

posted on April 13th, 2015 by Pam Brandon, Disney Parks Food Writer


The BOATHOUSE: Great Food, Waterfront Dining, Dream Boats opens today at The Landing at Downtown Disney, the area’s first all-new dining spot featuring spectacular floating artwork: dream boats from the 1930s, ‘40s and ‘50s.

But of course it’s the food that we want to talk about, so we caught up with Executive Chef Bob Getchell, who’s been on the team more than five months creating the menu for the expansive restaurant that features three distinctive bars and nautically theme dining rooms. The BOATHOUSE restaurant is managed by the award-winning Gibsons Restaurant Group.

“Incredible food with a waterfront view is the focal point,” says Chef Bob. “All of the dining rooms have waterfront views or are on the water.” With 600 seats – 400 indoors, 200 outdoors – there’s not a bad view in the house.

The upscale menu focuses on seafood and steaks, upscale cocktails and a solid wine list. You can get anything from a casual basket of fried clams or big butterflied shrimp to “the best Angus beef burgers in town,” says Chef Bob. (And the fries are hand cut.)

New England Lobster Roll at The BOATHOUSE

Let’s start with the raw bar, serving three to five varieties of oysters on the half shell, colossal wild-caught Baja shrimp cocktail, and the BOATHOUSE lobster cocktail made with a pound-and-a-quarter lobster. Local Anastasia Gold caviar is on the menu from a farm in nearby Pierson, Fla.

Even the salads are notable, like the sirloin steak salad with eight ounces of New York strip steak, seared ahi tuna salad with Asian dressing, and the Buffalo chicken salad with Point Reyes blue cheese and spicy pecans.
The rotisserie chicken is brined 24 hours and stuffed with citrus and fresh herbs, then slow roasted. Cedar plank salmon roasts in an 875°F oven. And you’ll find dayboat fish coming in fresh, like the Cape Canaveral tripletail that’s on the opening day menu, or Florida wahoo.

Back to those steaks – Gibsons sources their meat from small farms in the upper Midwest, and features buttery filet mignon, a 28-ounce Porter house and a 32-ounce long bone rib chop (our favorite).

“We’re famous for our big desserts,” says Chef Bob. Like the S’More Baked Alaska made with one-and-a-half gallons of rocky road ice cream with graham cracker crust, topped with a mountain of meringue and marshmallows, chunks of chocolate on the outside, then torched for the s’mores finish. Meant for sharing, of course. Or the Whiskey Caramel Cornbread Cake with fresh berries in a whiskey-honey syrup finished with whisked buttermilk cream and whiskey caramel sauce. But Chef Bob admits his favorite dessert is the ice cream float with grape Nehi soda, poured tableside.

Kids’ meals are no afterthought – they’re all homemade, like the Sticks and Stones with chicken breast strips and fish, hand-breaded. Or the Pig in a Blanket wrapped with pretzel dough and baked.

“We’ve got something for everyone on the menu,” says Chef Bob. More than a dining experience, The BOATHOUSE immerses guests with waterfront adventures including live music and romantic Captain’s guided tours aboard The Venezia, a beautifully crafted 40-foot wooden Italian Water Taxi, or the 1800s antique steamboat Lady Rose, both featuring champagne toasts and chocolate-covered strawberries. Or head to the water for guided Amphicar tours where you’ll enter the water with a splash for a 20-minute tour.

Hours are 11 a.m.-2 a.m. daily.

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Le Cellier Steakhouse at Epcot Features ‘Disney Family of Wines’

posted on April 9th, 2015 by Pam Brandon, Disney Parks Food Writer


Le Cellier Steakhouse is a top pick for guests who love a good steak – the AAA Candian beef tenderloin with truffle butter sauce is a hands-down favorite, but you also can order pan-seared snapper, free-range chicken and Kurobuta pork at this outstanding restaurant in the Canada Pavilion at Epcot.

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Now the wine list kicks it up, featuring six of the eight wineries of the “Disney Family of Wines,” and will be the first restaurant at Walt Disney World Resort to feature all eight, says Rick DeCicco, area manager at Le Cellier Steakhouse. The list includes several Reserve vintages.

“We’re waiting on Skywalker Vineyards and Gogi, and they are on the way,” says Rick.

The diverse collection has a personal connection to the Disney name: an artistic talent, a sense of what makes for good storytelling, quintessential family DNA … all of the wineries display qualities long identified with Walt Disney and The Walt Disney Company, carrying on the Disney legacy and typifying the passion, innovation and quality that the name Disney symbolizes.

The wineries:

  • Fess Parker Winery
  • MacMurray Ranch
  • Silverado Vineyards
  • Lasseter Family Winery
  • Gogi (owned by actor Kurt Russell)
  • Frank Family Vineyards
  • Chappellet Winery
  • Skywalker Vineyards

The restaurant has debuted a beautiful beverage book dedicated to The Disney Family of Wines, and has taken the service staff through training to educate them about the wines and winemakers. “This has a great impact on our guests since they love a great Disney story,” says Rick. Every leader at Le Cellier also has completed the introductory level course of the Court of Master Sommeliers, a feat worth mentioning (and congratulations!).

So, what does Rick suggest? “The Chappellet Signature Cabernet Sauvignon with the filet mignon is by far our most popular offering,” he says. “Or the Frank Family Cabernet Sauvignon with the Angus strip steak and Cabernet butter.”

For reservations, visit DisneyWorld.com/dine or call 407-WDW-DINE.

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California Grill Salad Celebrates Florida Tomato Month at Walt Disney World Resort

posted on April 7th, 2015 by Pam Brandon, Disney Parks Food Writer


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April is Florida Tomato Month, a fact that makes our neighbors to the North just a little covetous – as they are getting ready to plant for summer, we’re already harvesting beautiful, juicy Florida tomatoes. So if it’s early for you, stash this recipe ‘til summertime and re-create a divine taste of this California Grill salad that showcases heirloom tomatoes with a snappy vinaigrette and a rich dollop of ricotta cheese.

Chef Brian Piasecki says his restaurant high atop Disney’s Contemporary Resort at Walt Disney World Resort will just have the Florida tomato salad on the menu for a few more weeks. “Later in the season, we get our heirlooms from Ohio,” says Chef Brian. In peak tomato season California Grill serves up to 200 pounds of tomatoes a week – on everything from tomato flatbreads to risotto, salads and other seasonal dishes.
For reservations, visit DisneyWorld.com/dine or call 407-WDW-DINE.

Heirloom Tomato Salad with Shisito Pepper Vinaigrette
Serves 4

Shisito Pepper Vinaigrette

  • 1 cup shisito peppers, stems removed and seeded
  • 1 1/2 teaspoons fresh garlic, minced
  • 1 1/2 teaspoons fresh shallots, minced
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons fresh lemon juice
  • 3/4 cup extra virgin olive oil
  • 1 1/2 teaspoons Tabasco
  • 1 tablespoon fresh basil leaves, chopped
  • 1 tablespoon fresh parsley, chopped
  • Coarse salt and freshly ground black pepper, to taste

Heirloom Tomato Salad

  • 4 medium heirloom tomatoes, each cut into 4 slices
  • 1 pint small heirloom tomatoes cut in half
  • 8 slices sourdough bread, toasted and cut into circles with a round cutter
  • 1/4 cup shaved red onion (about a 1/4 of a small red onion)
  • 1/2 cup arugula
  • 3/4 cup shisito pepper vinaigrette
  • 1/2 cup ricotta cheese, divided
  • 12 small basil leaves
  • Coarse salt and freshly ground black pepper, to taste

For shisito pepper vinaigrette:

  1. Heat a large skillet over high heat. Add peppers and stir until skins are blistered.
  2. Combine blistered peppers, garlic, vinegar, and lemon juice in a food processor and process until finely chopped.
  3. Slowly drizzle in olive oil until dressing is thick. Add Tabasco, pulsing to combine.
  4. Transfer to medium bowl and stir in herbs. Season to taste with salt and pepper.

For heirloom tomato salad:

  1. Layer 4 tomato slices and 2 bread rounds on each of 4 plates.
  2. Combine halved tomatoes, red onion, arugula, and shisito vinaigrette in a medium bowl. Season with salt and pepper; toss well to coat.
  3. Divide mixture evenly among plates.
  4. Dollop 2 tablespoons ricotta cheese on top of each salad; top with basil leaves.

Cook’s Note: Shisito peppers are small Japanese peppers that are slightly sweet and mildly spicy. You may substitute poblano peppers for a similar flavor.

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Hippity Hoppity, Easter’s on the Way With Fun Foodie Ideas at Walt Disney World Resort

posted on March 31st, 2015 by Pam Brandon, Disney Parks Food Writer


Big or small, there’s a way to celebrate Easter at Walt Disney World Resort. From specialty cupcakes in Magic Kingdom Park to an Easter egg parade at Disney’s Contemporary Resort and a garden party brunch at Disney’s Grand Floridian Resort & Spa, there’s something for everyone.

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From March 29-April 11, Magic Kingdom Park guests can nibble a cupcake that’s almost too pretty to eat – carrot cake with cream cheese icing and a carrot piped on top, or a vanilla cupcake with a chocolate nest of malted milk eggs. And don’t forget the delicious white chocolate rabbit cupcake from Cheshire Café!

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At Epcot, guests can pick up an adorable chocolate cupcake with marshmallow filling, marshmallow-buttercream frosting at Fountain View from March 29-April 11, and Sunshine Seasons April 4-5.

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A noon on March 31, join in the 3rd annual Disney’s Contemporary Resort Easter Egg Parade at Chef Mickey’s – the procession of pastry chefs starts in the restaurant, then their chocolate bunnies and beautifully decorated eggs are displayed through Easter on the fourth floor near the restaurant. There will also be a special cupcake April 3-5, featuring carrot cake with pineapple-coconut filling, white chocolate buttercream frosting, toasted coconut, jelly beans and a bunny macaron garnish.

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At Disney’s Animal Kingdom Lodge, fans of Boma — Flavors of Africa will be happy to hear that hours are extended on Easter Sunday, April 5, from 7:30 a.m.-2 p.m. And ‘tis the season for sweets, with a table laden with goodies – chocolate peanut butter eggs, jelly beans, kisses, chocolate miniatures so that breakfast guests can make a little take-home box.

Over at Kidani Village at Disney’s Animal Kingdom Lodge, the Palace Library at Kidani Village is being converted to “Library Lounge” during this bustling season, open from 4 p.m.–midnight and offering Sanaa appetizers and cocktails (not on the Disney Dining Plan). It’s the perfect place to beat the heat with a pretty savannah view.

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Guests of the resort can enjoy the Maji Pool Bar Cookout from 11 a.m.-6 p.m. daily (weather permitting) March 28-April 12: burgers, veggie burgers, hot dogs, bratwurst and a chicken burger by the pool (on the Disney Dining Plan). Look for some fun entertainment too.

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At Disney’s BoardWalk, try the Easter cupcake from BoardWalk Bakery. Vanilla cake with raspberry panna cotta filling, topped with a cute coconut “nest” with jelly beans.

Three seasonal brunches are open for booking. The 1900 Park Fare Brunch at Disney’s Grand Floridian Resort & Spa will be from 1-3 p.m. daily March 29-April 5. No Disney characters, just an enjoyable mid-day spread of delicious goodies.

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Much-Anticipated Trader Sam’s Grog Grotto Opens at Disney’s Polynesian Village Resort

posted on March 27th, 2015 by Pam Brandon, Disney Parks Food Writer


Enthusiastic fans of Trader Sam’s Enchanted Tiki Bar at the Disneyland Hotel are celebrating the soft opening March 28 of the East Coast version. Trader Sam’s Grog Grotto is located off the main lobby of Disney’s Polynesian Village Resort; the adjacent Trader Sam’s Tiki Terrace offers views of the marina and Seven Seas Lagoon. Official opening is set for late April, when the coveted Tiki souvenir glassware arrives. (Tiki fans go bananas for the collectible mugs.) As soon as the official date is set, we will share on the Disney Parks Blog.

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Founded by Adventureland’s famous “head” salesman, Trader Sam’s Grog Grotto has some similarities to the Anaheim original. But at Walt Disney World Resort, the magical theming reflects its new resort location. This enchanted South Seas hideaway welcomes guests to explore a menu of “magical tropical drinks and food,” and while this new version shares a few cocktails and small plates, Beverage Manager Brad Ward, Chef Lenny DeGeorge, and the Concept Development team have created new menu items just for the Walt Disney World Resort Trader Sam’s.

The famous Trader Sam cocktails, available in Disney collectible Tiki mugs, are a mix of old and new. We won’t share ingredients, but the names might give away the concoctions.

Only at Trader Sam’s Grog Grotto:

  • Polynesian Pearl
  • Nautilus
  • Castaway Crush
  • Tahitian Torch
  • Dark & Tropical Stormy

Favorites imported from Trader Sam’s Enchanted Tiki Bar:

  • Krakatoa Punch
  • Uh-Oa!
  • HippopotoMai-Tai
  • Shrunken Zombie Head

And there are Sam’s No-Booze Brews:

  • Schweitzer Fall
  • Skipper Sipper
  • Polynesian Punch

Small bites are on the menu, with a couple inspired by the Disneyland Trader Sam’s menu – the chicken lettuce cups with hoisin ginger sauce and the Hawaiian poke with Sriracha aioli and wonton chips. New to the Walt Disney World Resort menu are kalua pork tacos with shredded cabbage and pickled vegetables; pan-fried dumplings with soy-sesame dipping sauce; roasted chicken and pork pâté bánh mì sliders with pickled vegetables; salmon oshizushi (press sushi); corn-battered Portuguese sausages with curry ketchup and a Headhunter Sushi Roll.

The lounge has 50 seats inside and 82 on the patio. No reservations are required.

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New Breakfast Starts March 20 at Be Our Guest Restaurant in Magic Kingdom Park at Walt Disney World Resort

posted on March 16th, 2015 by Pam Brandon, Disney Parks Food Writer


Starting on March 20, Be Our Guest Restaurant in Magic Kingdom Park at Walt Disney World Resort will begin testing a prix fixe breakfast from 8-10 a.m. daily through June 18.

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The fast casual breakfast menu has a decidedly French touch; each meal begins with a pastry basket for sharing. Your entrée options include assorted cured meat and cheese served with marmalade, fresh fruit and a toasted baguette. You can also enjoy eggs Florentine served in a puff pastry shell with country ham and roasted plum tomatoes. Even the open-face bacon-and-poached-egg sandwich has Brie.

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If you’re looking for something a little lighter, choose the scrambled egg whites with roasted tomatoes, multigrain croissant and fresh fruit. Or go with a vegetable quiche with mushroom, zucchini, bell pepper, onion and chive, served with seasonal fruit. The prix fixe menu will also include a selection of self-service beverages.

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But the decadent start to the day is the Croissant Doughnut: a fried doughnut topped with banana caramel sauce, chocolate ganache and whipped cream. (True vacation indulgence!)

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The kids’ menu includes brioche French toast with fresh fruit, scrambled eggs with Applewood bacon and fresh fruit, fruit crepes with yogurt and fresh fruit with a berry foam, cereal and oatmeal.

Guests can make reservations beginning March 17 for dates March 20 through June 18, 2015 via DisneyWorld.com/dine, the My Disney Experience app, or by calling 407-WDW-DINE. Advance reservations are encouraged. Disney Dining Plan will be accepted.

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Two New Culinary Favorites at This Year’s Epcot International Flower & Garden Festival

posted on March 13th, 2015 by Pam Brandon, Disney Parks Food Writer


What fun to make our rounds on the World Showcase Promenade and taste all the new creations from Executive Chef Gregg Hannon and his team at the Epcot International Flower & Garden Festival. We love the blooms, but the food gets most of our attention.

Chef Gregg agreed to share two brand-new recipes this year, one savory, one sweet. The Beef Brisket Burnt Ends Hash from The Smokehouse: Barbecue and Brews takes a little time, but, oh, it’s worth it. “Burnt Ends,” by the way are the crunchier outside pieces of leftover brisket – so you get to enjoy a beef brisket, then make this fabulous hash for another meal. And the Florida Blueberry and Lemon Curd Tart from the Florida Fresh Outdoor Kitchen takes advantage of blueberry season in the Sunshine State.

So if we don’t see you on the promenade between now and May 17, we hope you’ll try these recipes at home. For two great Florida Fresh Outdoor Kitchen recipes back by demand this year, check out the Watermelon Salad and Shrimp and Grits.

For more information, call 407/W-DISNEY (934-7639) or go to epcotinspring.com. The festival, including all gardening programs and exhibits, is included in regular Epcot admission.

Outdoor Kitchen Offerings at Epcot International Flower & Garden Festival: Beef Brisket Burnt Ends Hash

Burnt Ends Brisket Hash
Serves 4-6

Pickled Jalapeño Peppers

  • 1/2 cup thinly sliced white onion
  • 1 cup sliced jalapeño peppers
  • 1 cup white vinegar
  • 3/4 cup water
  • 3 tablespoons sugar
  • 1 tablespoon salt
  • 1 tablespoon black peppercorns
  • 1 dried bay leaf
  • 1 clove garlic
  • 1 teaspoon coriander seeds

White Cheddar Cheese Fondue

  • 1 tablespoon butter
  • 1/4 cup diced onions
  • 1 tablespoon all-purpose flour
  • 1 1/2 cups heavy cream
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground white pepper
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon hot sauce
  • 1 cup shredded aged white cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 2 tablespoons diced jalapeño pepper

Burnt Ends Brisket Hash

  • 1 tablespoon canola oil
  • 1 medium white potato, diced
  • 1/2 cup diced white onion
  • 1/4 cup diced celery
  • 1/4 cup diced poblano peppers
  • 2 tablespoons diced jalapeño peppers
  • 3 cups cubed smoked beef brisket
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

For pickled jalapeno:

  1. Place sliced onions and jalapeños in a medium-sized glass bowl.
  2. Combine white vinegar, water, sugar, salt, black peppercorns, bay leaf, garlic, and coriander in a small saucepan. Cook over high heat until mixture boils.
  3. Pour brine over onions and jalapeños. Cover and refrigerate at least 24 hours.

For white cheddar cheese fondue:

  1. Melt butter in medium saucepan over medium heat. Add onion and sauté 5-8 minutes, or until onions are translucent.
  2. Add flour, stirring constantly, for 3-5 minutes. Do not allow mixture to brown.
  3. Add cream, salt, white pepper and nutmeg. Cook over medium heat, stirring constantly, 5 minutes, or until simmering. Reduce heat to low and simmer, stirring occasionally, 20-25 minutes, until mixture is thick and coats the back of a spoon.
  4. Add hot sauce. Slowly add cheese, stirring constantly, 3-5 minutes, until cheese melts and is creamy.
    Add diced jalapeño peppers. Keep warm until ready to serve.

For burnt ends brisket hash:

  1. Heat canola oil in a large sauté pan over medium for 5 minutes, or until oil is shimmering.
    Carefully add potatoes. Cook potatoes over medium heat, stirring occasionally, 6-8 minutes, until potatoes are golden and cooked through.
  2. Add remaining vegetables. Cook 3-5 minutes, until softened. Season with salt and pepper.

To serve:

  1. Evenly divide burnt ends brisket hash among plates. Top with white cheddar cheese fondue. Garnish with pickled jalapeño peppers.

Outdoor Kitchen Offerings at Epcot International Flower & Garden Festival: Florida Blueberry and Lemon Curd Tart

Blueberry Lemon Curd Tarts
Makes 6 tarts

Lemon Pastry Cream

  • 1/4 cup cornstarch
  • 1/2 cup sugar, divided
  • 1 egg
  • 2 egg yolks
  • 2 cups milk
  • 1/2 teaspoon vanilla
  • 1/4 cup butter
  • 1/4 cup lemon juice

Vanilla Tarts

  • 1 egg yolk
  • 2 tablespoon very cold water
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 8 teaspoons (1 stick) cold unsalted butter, cut into 8 pieces

Blueberry Filling

  • 2 cups fresh blueberries, divided
  • 1/4 cup sugar
  • 1/4 cup water
  • 1/2 teaspoon cinnamon

Blueberry Meringue

  • 2 egg whites
  • Pinch of cream of tartar
  • 3 tablespoons sugar
  • 2 tablespoons pureed blueberries

For lemon pastry cream:

  1. Whisk cornstarch, 1/4 cup sugar, egg and egg yolks together in a medium bowl; set aside.
    Combine milk, vanilla and remaining 1/4 cup sugar in medium saucepan, bring to a boil over medium heat. Remove from heat.
  2. Remove 1 cup of hot milk and slowly pour into the cornstarch/egg mixture, whisking briskly, so eggs do not cook.
  3. Stir cornstarch/egg/milk mixture back into remaining hot milk.
  4. Return saucepan to medium-low heat, stirring constantly so eggs do not curdle or scorch on bottom of pan; cook until cream thickens.

  5. Remove from heat and add butter, stirring until completely blended. Stir in lemon juice.
    Pour mixture into a heat-proof container, cover with plastic wrap placed in contact with surface of cream to avoid forming skin. Refrigerate until chilled.

For vanilla tarts:

  1. Mix egg yolk, water and vanilla together in a small bowl; set aside.
  2. Combine flour, sugar and salt in a large bowl.
  3. Cut butter into flour mixture using pastry cutter or 2 knives until texture resembles coarse cornmeal. Butter pieces should be no larger than small peas.
  4. Add egg mixture; mix with fork just until dough pulls together.
  5. Preheat oven to 325°F.
  6. Transfer dough onto lightly floured work surface; pat into a ball and flatten. Cut dough into 6 equal portions.
  7. Roll out each portion into a circle about 2 inches larger than the diameter of each tart pan.
  8. Place dough into tart pans without stretching. With fingers, snugly press dough into sides and bottom. Press along top edge of pans to remove excess dough. Prick bottom and sides of each tart.
    Bake for 15 minutes or until golden brown.

For blueberry filling:

  1. Prepare an ice water bath to accommodate a medium saucepan.
  2. Combine 1 cup blueberries, sugar and water in a medium saucepan.
  3. Cook over medium heat, stirring constantly, until thickened.
  4. Add cinnamon and remaining cup of blueberries, continue to cook until entire mixture thickens slightly, about 2 minutes. Remove from heat and place pan in ice water bath to cool.

For blueberry meringue:

  1. Whip egg whites in a large glass or metal bowl until foamy.
  2. Add cream of tartar, then gradually add sugar and whip until stiff peaks form.
  3. Fold in blueberry puree.

To serve:

  1. Cover bottom of each tart with blueberry filling.
  2. Layer lemon pastry cream on top of blueberry filling.
  3. Place meringue in piping bag with a wide opening decorator tip (so blueberries in meringue do not clog tip). Garnish each tart.

Chef’s note: For the tart, a stand mixer with a flat beater can be using instead of mixing dough by hand. Mix flour, sugar and salt at low speed. Add butter, beat on medium-low speed until texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add egg yolk, water and vanilla mixture, beat just until dough pulls together.

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Two Restaurants Expand as Downtown Disney Evolves Into Disney Springs at Walt Disney World Resort

posted on March 12th, 2015 by Pam Brandon, Disney Parks Food Writer


Look for big changes at Planet Hollywood and Paradiso 37 at Downtown Disney, with Paradiso 37 wrapping up its expansion in summer 2015, Planet Hollywood in spring 2016.

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Paradiso 37’s expansion capitalizes on its beautiful waterfront setting. “We’re nearly doubling the seating, adding more terrace dining, a new outdoor performance stage and expanding to add a greater presence on the new Disney Springs promenade,” said Rashid Choufani, chief executive officer of Paradiso 37.

The menu, a “Taste of the Americas,” will continue to offer a culinary tour of North, Central and South America, with popular dishes including ceviche, jalapeño burgers, Argentinian skirt steak, whole crispy chicken and Chilean-style salmon. Beverages include wine, beer, and specialty rum and tequila cocktails inspired by the cuisine. (The restaurant takes its name from the 37 countries in the Americas.)

Paradiso 37 will remain open while undergoing renovations.

Planet Hollywood gets a complete makeover – you may not recognize the place as it’s transformed into a four-story stargazing observatory to match the design aesthetic of Disney Springs. While the exterior is turn-of-the-century, the interior will feature spherical, planet-shaped lighting fixtures and stylish finishing to create a welcoming atmosphere for fans to celebrate a new generation of superstar entertainers. And the memorabilia from movies stays, a perfect fit to “Dine Amongst the Stars.”

A new outdoor terrace and outdoor bar space called Stargazers will feature live entertainment while music in the main dining room will include a DJ. Favorites remain on the menu, but look for new tastes too, and a trendy beverage menu – everything from milkshakes and smoothies to wines, bottled and draft beers and cocktails.

Check back for more details!

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