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A Look at Disney Cruise Line’s Taste of Alaska Menu

posted on June 12th, 2014 by Stephen Walker, Fleet Culinary Standards and Consistency Chef, Disney Cruise Line


One of my favorite parts of traveling is experiencing locally sourced food in the destinations I visit. We know our guests appreciate the same, so we’re always looking for ways to give them a sense of where we are in the world through our dining offerings.

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A really special way we do this in Alaska is a cookout while we sail through Tracy Arm Fjord to visit the glacier. We chargrill local items like venison sausages, fresh sockeye salmon, fresh line-caught halibut and elk tenderloin. It’s the perfect way to experience the flavors of Alaska while enjoying the breathtaking scenery!

A Look at Disney Cruise Line’s Taste of Alaska Menu: Elk Tenderloin A Look at Disney Cruise Line’s Taste of Alaska Menu: Honey Mustard Salmon

Our Taste of Alaska menu is another chance we give you to savor food fresh from the region. The guest favorite is the honey mustard-marinated Alaskan salmon with sauteed spinach, fingerling potatoes and an Aquavit sour cream sauce. Another flavorful option is the juniper-spiced elk tenderloin with brussels sprouts and baby carrots on spaetzle with a black currant sauce.

One thing’s for sure … on your Alaska cruise with us this summer, the beautiful frontier isn’t the only spectacular item on the menu for you!

We’re also serving up some pretty amazing culinary specialties in the Mediterranean, which I’ll tell you more about next week.

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Recipe for Disney Cruise Line’s De La Costa Cream Cheese Flan

posted on July 10th, 2013 by Stephen Walker, Fleet Culinary Standards and Consistency Chef, Disney Cruise Line


When the transformed Disney Magic sets sail this October, guests will be treated to a brand-new dining experience at Carioca’s, a restaurant named after Donald Duck’s parrot pal in “The Three Caballeros,” Jose Carioca. Latin influences will be apparent not only in the design of the room, which is inspired by the vibrancy of Rio de Janeiro, but also in many of the new menu items.

Today I want to introduce to you one of the delicious desserts in Carioca’s, De La Costa Cream Cheese Flan. Made with cream cheese, caramel and a sweet reduction sauce, and garnished with bananas and raspberries, there’s no doubt this dessert will be a guest favorite.

Give it a try yourself at home, and then be sure to taste this sweet indulgence when you sail on the re-imagined Disney Magic!
Disney Cruise Line’s De La Costa Cream Cheese Flan

De La Costa Cream Cheese Flan with Pedro Ximenez Reduction Sauce

Caramel Base
1 cup granulated sugar
1/4 cup water

Cream Cheese Flan
8 ounces cream cheese at room temperature
1 (14-ounce) can sweetened condensed milk
1 cup evaporated milk
1/2 cup whole milk at room temperature
1/2 teaspoon vanilla extract
5 eggs
2 egg yolks
Pinch coarse salt
Boiling water, for water bath

Pedro Ximenez Reduction
1/2 cup Pedro Ximenez wine (sweet wine)
1/2 cup sugar

Garnish
Sliced bananas
Raspberries

For caramel base:

  1. Place a 10-inch round cake pan on top of a folded dishtowel set inside a medium roasting pan. Set aside.
  2. Combine sugar and water in a small saucepan over medium-high heat. Stir until sugar dissolves. Brush sugar crystals from sides of pan with a wet pastry brush.
  3. Boil, swirling pan and occasionally brushing down sides of pan with wet pastry brush, until mixture is golden brown, about 5 to 6 minutes.
  4. Remove from heat and pour caramel into the bottom of the prepared cake pan. Cool to room temperature.

For cream cheese flan:

  1. Preheat oven to 350°F.
  2. Beat cream cheese in an electric mixer fitted with a wire whisk until smooth. Gradually beat in sweetened condensed milk, evaporated milk, and whole milk until smooth, scraping sides and bottom of bowl. Slowly add in eggs and the egg yolks, beating until completely combined. Stir in salt and vanilla extract.
  3. Pour mixture over caramel in prepared cake pan set inside the roasting pan. Open oven and place the roasting pan on the center oven rack. Carefully pour boiling water into roasting pan until water reaches halfway up the cake pan.
  4. Bake until a knife inserted into the center of the flan comes out clean, about 1 hour. Cool in water bath; when cool enough to handle, remove cake pan and cool completely. Refrigerate overnight or at least 6 hours before serving.

For Pedro Ximenez reduction:

  1. Combine sugar and Pedro Ximenez in a small saucepan over medium heat. Simmer until mixture is reduced by one-third, about 20 to 30 minutes.
  2. Remove from heat and cool to room temperature before serving.

Assembly:

  1. Run a thin knife around the inside edge of the cake pan to loosen flan. Shake pan gently from side to side until flan moves freely in pan. Invert a large plate over cake pan; holding pan and plate securely together, quickly invert and turn out flan onto plate. (Caramel will pour out over and around flan.)
  2. Cut flan into rectangles and top with sliced bananas and raspberries. Drizzle with Pedro Ximenez reduction.

 
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Recipe for Disney Cruise Line’s Chocolate Soufflé

posted on June 10th, 2013 by Stephen Walker, Fleet Culinary Standards and Consistency Chef, Disney Cruise Line


One of the most loved desserts onboard our ships is Palo’s chocolate soufflé. It’s the perfect indulgence to conclude an elegant dinner at Disney Cruise Line’s signature specialty restaurant. For those of you who want to impress your next dinner guests, why not try your hand at making it? Don’t skip the special vanilla sauce, and consider serving it with chocolate sauce and vanilla gelato, too, which are all delicious accompaniments!

“Disney

Chocolate Soufflé
Serves 6

3 tablespoons butter, plus more for greasing the soufflé cups
6 tablespoons sugar, plus more for dusting the soufflé cups
1 cup milk
3 tablespoons all-purpose flour
3 tablespoons Dutch-processed cocoa
2 ounces (2/3 cup) semisweet or bittersweet chocolate, melted
4 eggs, separated

Vanilla Sauce (recipe follows)

  • Preheat oven to 350°F.
  • Set a full kettle of water on to boil.
  • Butter six 4-ounce soufflé cups and coat with sugar; set aside.
  • Bring the milk to a boil in a small saucepan; meanwhile, melt the butter in a medium saucepan over medium heat. Add the flour and cocoa to the butter and beat with a whisk to a smooth, paste-like consistency. Reduce heat and cook for 1 minute.
  • Slowly add the hot milk, whisking until smooth, then blend in melted chocolate. Let cool for 5 minutes, then stir in egg yolks.
  • Beat egg whites in a separate bowl until frothy. Slowly add sugar, 1 tablespoon at a time, until stiff, glossy peaks form. Stir a heaping spoonful of egg whites into the chocolate, then fold in the remaining whites just until combined.
  • Pour the batter into prepared soufflé cups. Place cups in a large baking dish and add enough boiling water to reach halfway the sides of the soufflé cups.
  • Bake for 20 minutes. Serve immediately, with warm vanilla sauce.

Vanilla Sauce

1 1/4 cups heavy cream
1/4 vanilla bean, split lengthwise
3 tablespoons sugar
2 small egg yolks

  • Bring cream and vanilla bean to a low boil in saucepan over medium heat.
  • Combine sugar and egg yolks.
  • Add 2 spoonfuls of boiling cream to egg mixture and stir well, then pour back into the remaining cream and continue to cook over low heat, stirring constantly for 3 to 4 minutes, stirring constantly.


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Recipe for Disney Cruise Line’s Seafood Risotto

posted on May 7th, 2013 by Stephen Walker, Fleet Culinary Standards and Consistency Chef, Disney Cruise Line


You’re going to love the Disney Cruise Line recipe we’re sharing this month: a very flavorful seafood risotto! Another guest favorite at Palo, this saffron risotto dish is served with shrimp, mussels, clams and fried zucchini. Check out this video with Palo’s Executive Chef Silvio as he shows you how to make this delicious entrée.

 
Saffron Risotto served with Fried Zucchini, Shrimp, Mussels, and Clams
Serves 4

Fried Zucchini

  • 1 small zucchini, sliced lengthwise into paper-thin strips
  • Vegetable oil, for frying

Risotto

  • 6 cups fish or vegetable stock
  • 3 tablespoons unsalted butter
  • 1 small onion, diced
  • 2 cups Arborio rice
  • 1/2 cup white wine at room temperature
  • 1/4 teaspoon saffron threads
  • 1/2 cup mascarpone cheese
  • Coarse salt and freshly ground black pepper, to taste

Seafood

  • 1/4 cup olive oil
  • 1/4 cup chopped shallot
  • 2 garlic cloves, finely minced
  • 12 mussels, scrubbed
  • 12 clams, scrubbed
  • 12 large shrimp, peeled and deveined
  • 2 cups seafood or vegetable stock
  • 2 teaspoons chopped fresh tarragon

Garnish

  • 4 stems fresh thyme
  • 4 stems fresh oregano
  • 4 stems fresh rosemary
  • 4 fresh chives
  • 12 cherry tomatoes
  • Shaved parmesan cheese, to taste

For fried zucchini:

Heat oil in a large, deep pot until it shimmers. Working in batches of 3 or 4, gently drop zucchini strips into hot oil. Cook until crisp and golden brown, about 2 to 3 minutes. Transfer to a plate lined with paper towels to drain. Keep warm.

For risotto:

  1. Warm stock in a small saucepan over medium heat. Keep warm.
  2. Melt butter in a large saucepan over medium-low heat; add onion and sauté, stirring occasionally, until tender, about 5 minutes.
  3. Add rice and toast lightly for 1 minute. Add wine and cook until almost completely absorbed. Add 1 cup stock and cook until it is mostly absorbed, stirring often. Continue adding stock, 1 cup at a time, simmering, stirring often, until almost all broth is absorbed before adding next cup. Add stock until rice is creamy and cooked through.
  4. Stir in saffron threads and mascarpone; season to taste with salt and pepper. Keep warm.

For seafood:

  1. Warm olive oil in a large sauté pan over medium heat; add shallot and garlic, cooking until softened and golden, about 2 minutes.
  2. Add mussels, clams, and shrimp; stir to combine. Add stock; cover, and bring to a simmer. Cook 3 to 5 minutes, or until shellfish has opened and shrimp are just cooked through. Stir in tarragon. Keep warm.

For garnish:

Create 4 bundles of 1 stem each of thyme, oregano, and rosemary. Tie a chive around each bundle to secure.

To serve:

Gently fold seafood into risotto. Divide risotto mixture evenly among 4 serving plates. Top each serving with fried zucchini strips, 3 cherry tomatoes, an herb bundle, and shaved parmesan cheese.


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Recipe for Disney Cruise Line’s Grilled Tuna

posted on April 4th, 2013 by Stephen Walker, Fleet Culinary Standards and Consistency Chef, Disney Cruise Line


One of the many Disney Cruise Line dishes that guests are always raving about is Palo’s grilled tuna. Served with truffle-infused potato risotto, garlic-marinated artichokes and tarragon-veal jus, it’s pretty easy to understand why.

Today, not only am I sharing the at-home recipe with you, I also thought you might like a demonstration of how to make this mouth-watering dish. Take a look at this video with Palo’s Executive Chef Silvio as he shows you how we at Disney Cruise Line prepare and serve this entrée onboard.

Grilled Tuna with Truffle-Infused Potato Risotto, Garlic-Marinated Artichokes, and Tarragon-Veal Jus
Serves 4

Potato Risotto
1/2 pound russet potato, peeled and cubed
1 tablespoon extra virgin olive oil
1 shallot, diced
1 clove garlic, minced
1 cup dry white wine (such as chardonnay)
1 cup heavy cream
Coarse salt and freshly ground black pepper, to taste
1 tablespoon white truffle oil
Freshly grated parmesan cheese, to taste

Tarragon Veal Jus
1 1/4 cups veal stock
1 cup dry red wine (such as merlot)
3 stalks fresh tarragon

Marinated Artichokes

1/2 tablespoon extra virgin olive oil
1 garlic clove, minced
1/2 shallot, sliced
4 artichokes packed in oil,* drained, cut into thirds
12 cherry tomatoes, halved
2 tablespoons chopped fresh chives
Coarse salt and freshly ground black pepper, to taste

Grilled Tuna
4 (1/2-pound) ahi tuna steaks
Extra virgin olive oil, for grilling
Coarse salt and freshly ground black pepper, to taste

For marinated artichokes:

  1. Heat oil in a large sauté pan over medium heat until it shimmers. Add shallot and garlic, cooking until fragrant and golden.
  2. Add artichokes, tomatoes, and chives. Season to taste with salt and pepper. Sauté until tomatoes just begin to soften, 2 to 3 minutes. Remove from heat, cover, and set aside until ready to serve.

For tarragon veal jus:

  1. Combine red wine and tarragon stalks in a medium saucepan over medium-high heat. Simmer until reduced by 1/3, about 15 to 20 minutes.
  2. Add veal stock and simmer until reduced by 1/3, about 15 to 20 minutes.
  3. Strain mixture through a fine-mesh sieve and set aside until ready to serve.

For potato risotto:

  1. Bring a pot of salted water to a boil. Cook potatoes until tender but not falling apart, about 8 to 10 minutes.
  2. Meanwhile, heat oil in a large sauté pan over medium-high heat. Add shallot, cooking until translucent. Add garlic and cook 30 seconds, or until very fragrant and golden.
  3. Add white wine, simmering until reduced, about 3 minutes. Add cream, simmering until reduced and slightly thickened, about 3 to 4 minutes. Add salt and pepper to taste.
  4. Drain potatoes and return to hot saucepan to allow excess water to evaporate.
  5. Gently fold cooked potatoes into cream mixture. Add additional salt and pepper to taste. Remove from heat and fold in truffle oil and parmesan cheese.

For grilled tuna:

  1. Preheat grill to 400°F.
  2. Rinse tuna steaks and pat dry. Brush both sides with oil and season with salt and pepper.
  3. Place tuna on hot grill and sear each side 2 minutes for rare. If you prefer well done, cook an additional 2 to 3 minutes per side.

To serve:
Evenly divide potato risotto among 4 serving plates. Cut tuna steaks in half and place over potatoes. Evenly divide artichoke mixture among plates and drizzle with tarragon veal jus.

*Note: Artichokes packed in oil can be found in specialty grocery stores, some supermarkets, and online at www.williams-sonoma.com.

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Recipe for Disney Cruise Line’s Osso Bucco

posted on March 6th, 2013 by Stephen Walker, Fleet Culinary Standards and Consistency Chef, Disney Cruise Line


Hello, everyone. You’re going to love the flavorful Disney Cruise Line recipe I’m sharing this month: delicious Osso Bucco served with Saffron Risotto! It’s the perfect dish with which to surprise your significant other for a romantic meal. Why not try it tonight? Let me know how it goes!

Osso Bucco with Saffron Risotto
Serves 4
An At-Home Demonstration: Osso Bucco Ingredients - Recipe for Disney Cruise Line's Osso Bucco

Osso Bucco

  • 2 garlic cloves, finely chopped
  • 2 large carrots, finely diced
  • 2 stalks celery, finely diced
  • 1 tablespoon extra virgin olive oil
  • 4 center-cut veal shanks
  • Coarse salt and freshly ground black pepper, to taste
  • 1 small yellow onion, finely diced
  • 1/2 cup dry red wine (such as Merlot)
  • 4 cups veal stock*
  • 1 (14-ounce) can peeled plum tomatoes
  • 2 tablespoons fresh thyme leaves, roughly chopped

An At-Home Demonstration: Saffron Risotto Ingredients - Recipe for Disney Cruise Line's Osso Bucco

Saffron Risotto

  • 8 cups vegetable stock
  • 3 tablespoons unsalted butter, softened, divided
  • 4 shallots, finely diced
  • 2 cups Arborio rice
  • 1/2 cup dry white wine
  • 1/4 cup brandy
  • 1 teaspoon saffron threads
  • 1 cup mascarpone cheese
  • 1/4 cup heavy cream
  • 1/4 cup grated Parmesan cheese

An At-Home Demonstration: Red Wine Sauce Ingredients - Recipe for Disney Cruise Line's Osso Bucco

Red Wine Sauce

  • 1 tablespoon extra virgin olive oil
  • 2 shallots, finely diced
  • 1 stalk celery, finely diced
  • 1/2 large carrot, finely diced
  • 1/2 leek, finely diced
  • 1 1/4 cups red wine
  • 2 cups reserved Osso Bucco cooking liquid

An At-Home Demonstration: Gremolata Ingredients - Recipe for Disney Cruise Line's Osso Bucco

Gremolata

  • 1 tablespoon finely grated lemon zest
  • 2 tablespoons finely chopped fresh parsley
  • 1/4 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons extra virgin olive oil

For risotto:

  1. Bring vegetable stock to a simmer in a small saucepan over medium-high heat. Reduce heat to medium-low and keep warm on stove.
  2. Melt 2 tablespoons butter in a large, deep sauté pan or stockpot over medium heat. Add shallots, cooking until just tender, about 3 minutes.
  3. Add rice, stirring to coat in butter. Cook until rice turns milky white and opaque, and just begins to stick to bottom of pan.
  4. Add wine and brandy, and stir 2 minutes, until liquid is almost absorbed. Crumble saffron into pan, stirring to combine.
  5. Ladle about 1 cup simmering stock into rice. Cook about 2 minutes, stirring often, until stock is almost completely absorbed. Continue adding stock, 1 cup at a time, stirring gently until almost all broth is absorbed before adding next cup. Add stock until rice is creamy and cooked through.
  6. Stir in mascarpone, cream, and Parmesan; season to taste with salt and pepper. Stir in remaining 1 tablespoon butter.

For osso bucco:

  1. Preheat oven to 325°F.
  2. Heat oil in a heavy stockpot or Dutch oven over medium-high heat. Season shanks with salt and pepper; working in batches to avoid crowding pan, add shanks to pan. Sear shanks until golden brown, then transfer to a plate and set aside.
  3. Add garlic, carrots, celery, and onion to pan, adding additional oil if needed; cook, stirring often, until softened.
  4. Add wine and tomatoes to pan, stirring until wine is reduced by two-thirds. Add shanks back to pan; pour stock to cover shanks by three-quarters.
  5. Cover pan and place in oven. Cook 2 to 2 1/2 hours, until shanks are very tender.
  6. Remove shanks from cooking liquid; strain cooking liquid through a fine-mesh sieve and set aside.

For red wine sauce:

  1. Heat oil in a large, deep sauté pan over medium-high heat. Add shallots, celery, carrot, and leek. Cook until vegetables begin to brown.
  2. Add wine and cook until almost completely reduced. Add strained cooking liquid and simmer until reduced by half, about 20 minutes. Strain sauce through a fine-mesh sieve.

For gremolata:
Combine all ingredients in a medium bowl, stirring until completely combined.

To serve:
Spoon risotto in the center of a dish; place a shank over risotto. Top with gremolata and drizzle with red wine sauce.
An At-Home Demonstration: Disney Cruise Line's Osso Bucco

*Cook’s Note: If you cannot find veal stock, you may substitute half beef stock and half chicken stock.

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A Recipe for Disney Cruise Line’s Marinated Lamb Chops

posted on February 4th, 2013 by Stephen Walker, Fleet Culinary Standards and Consistency Chef, Disney Cruise Line


Hello, I’m Stephen Walker, the Fleet Culinary Standards and Consistency Chef for Disney Cruise Line. I first joined Disney Cruise Line as a Chef de Cuisine on the Disney Magic in 2000, and then I served as Executive Chef on the Disney Magic and the Disney Wonder from 2002 until 2008. Now, I work shoreside, where one of the areas I oversee is the Disney Cruise Line menu creation.
“An

We’ve gotten a great response to the Disney Cruise Line recipes posted recently, so I’ll be sharing more of those with you on a regular basis. The dish I want to share with you today is Marinated Lamb Chops with Couscous Tabbouleh and Mint Mojo, a guest favorite at Cabanas on the Disney Fantasy and Disney Dream.

Bon appetit!
“An

Marinated Lamb Chops with Couscous Tabbouleh and Mint Mojo
Serves 4

Lamb Chops
1/2 cup extra virgin olive oil
1/2 lemon, zested and juiced
1/2 teaspoons dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1 clove garlic, roughly chopped
8 to 10 lamb chops
Light olive oil, for cooking

Couscous Tabbouleh
2 cups low-sodium vegetable stock
1 (10-ounce) box couscous
1/4 cup extra virgin olive oil
1 lime, zested and juiced
1 teaspoon ground cumin
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
3 plum tomatoes, seeded and finely diced
3 cloves garlic, finely minced
1 small red onion, finely diced
1/2 European cucumber, seeded and finely diced
1/4 cup finely chopped fresh cilantro
1/4 cup canned chickpeas, drained and rinsed

Mint Mojo
1 1/2 cups mint jelly
1 cup extra virgin olive oil
3 cloves garlic, roughly chopped
1 bunch mint leaves (about 1 packed cup)
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper

For lamb chops:

  1. Whisk together oil, lemon zest and juice, oregano, cumin, and pepper in a shallow dish. Add garlic. Add lamb chops and turn to coat.
  2. Cover with plastic wrap and refrigerate for at least 6 hours or overnight, turning occasionally.
  3. Remove chops from refrigerator and shake off excess marinade. Set aside.
    Heat a large grill pan or skillet over high heat. Brush pan lightly with oil. Add chops and cook 2 1/2 minutes per side for medium-rare.

For couscous tabbouleh:

  1. Bring vegetable stock to a boil in a small saucepan over high heat. Meanwhile, place couscous in a medium heatproof bowl. Drizzle with olive oil. When stock boils, carefully pour over couscous; cover tightly with plastic wrap and set aside 5 minutes.
  2. Uncover and fluff couscous with a fork. Stir in lime zest and juice, cumin, salt, and pepper. Add tomatoes, garlic, onion, cucumber, cilantro, and chickpeas. Stir to combine.

For mint mojo:

  • Combine all ingredients in a food processor. Pulse until well combined.

To serve:

  • Spoon a portion of couscous into the center of a plate; place 2 lamb chops onto the couscous. Drizzle mint mojo around the plate and garnish with a sprig of mint, if desired.
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