Spring is here and it’s warming up a bit, so we’re on the lookout for the most refreshing Disneyland Resort libations (that don’t involve alcohol). After we got a taste of the creative PB&J soda at Carnation Cafe, we figured that sips have moved far beyond plain sodas.

A stroll through Disneyland park and Disney California Adventure park left us nearly floating in delicious drinks. And we admit we have a penchant for drinks that involve ice cream and a straw.

Here are our Top 10 favorites. Do you have one to add to the list?

1. PB&J Soda, Carnation Cafe, Disneyland park – A tall, fizzy concoction that looks like a grape soda but has a delicious backbeat of peanut butter. We didn’t think we’d like it, but one sip and we wanted more. And more.




2. Boysen Apple Freeze, Fantasy Faire, Disneyland park – The newest treat, and we said “Boysen apple,” not “poison apple,” Snow White! Icy and apple-juice sweet with a hint of wild berry and passion fruit foam topping.




3. Dole Whip Float, Tiki Juice Bar, Disneyland park – The classic; it’s a must-have every time we visit. If we’re super thirsty, we start with a tall glass of straight pineapple juice so we can savor the float.
4. Root Beer Float, Gibson Girl Ice Cream Parlor, Disneyland park – When it’s parade time, you’ll find us curbside with this treat. And trust us, you won’t find root beer just anywhere.
5. Caramel Macchiato, Jolly Holiday Bakery Cafe, Disneyland park – When we need a picker-upper, this sweet jolt of caffeine does the trick.




6. Rose Petal Soda, Carthay Circle Restaurant and Lounge, Disney California Adventure park – Completely different, this artisan drink features locally sourced, purified sparkling water flavored with delicate rose essence and garnished with an edible, sugar-glazed organic rose petal. Very chi-chi for sipping.




7. Ramone’s Pear of Dice Soda, Cozy Cone Motel, Disney California Adventure park – Start with Sprite, add a hint of desert pear and Mojito gourmet flavor, lots of ice and stir. Like biting into a juicy pear.
8. Mango Madness, Schmoozies, Disney California Adventure park – This is a meal in a cup: mangoes, peaches, bananas and low-fat yogurt blended with orange, pineapple, guava and passion fruit juices. Sweet and satisfying.




9. Quake Shake, Ghirardelli Soda Fountain and Chocolate Shop, Disney California Adventure park – Throw caution (and calories) to the wind when you order this; it’s worth every sip! Our preferred version of this shake involves one full chocolate bar blended with peanut butter and vanilla ice cream. There are six different versions to choose from if peanut butter isn’t your choice!
10. Twisted Cheshire Concoctions, Mad T Party, Disney California Adventure park – There are lots of drink choices at the party, but our preference is the Hatter’s Mandarin Fury, a frozen slurry flavored with mandarin oranges. Sip slowly or it’s brain freeze!

Tagged: DCA, Dining, DL, DLR

Filed: Disney California Adventure Park, Disney Dining, Disneyland Park, Disneyland Resort

After the sun sets at Disney California Adventure park, the night is filled with “World of Color” – the spectacular show of light, fire, color and water … lots of water. I have photographed “World of Color” numerous times and always enjoy it as much as the first time. I selected this first photo because of the reflection of Mickey’s Fun Wheel; I thought it was a little different than most of the other photos I’ve taken of the show.

I chose the two photos below because I love abstract photography, and I feel they fit into the category pretty well.

If you have not seen “World of Color,” you really should. If you haven’t photographed it, do so and let your imagination run wild. You may be surprised at the results.

Tagged: DCA, DLR, Photography, World of Color

Filed: Disney California Adventure Park, Disneyland Resort

A taste of creative California cuisine, these kicky Firecracker Duck Wings take some time, but the final taste is worth the effort. Chef Gloria Tae from Carthay Circle Restaurant and Lounge at Disney California Adventure park shows us start to finish how the restaurant creates the appealing dish, and the recipe below takes you through step-by-step to make your own at home.

The recipe works well with chicken wings, too – Carthay Circle Restaurant and Lounge uses duck for something a little different, says Chef Gloria. With braising, then frying in a light tempura batter, these wings soar to new heights.

Fire Cracker Duck Wings
Serves 6-8

Wings

• 1 teaspoon olive oil
• 1 orange, zested (no white pith) and chopped
• 1 cup yellow onion, coarsely chopped
• 1 cup carrots, coarsely chopped
• 1 cup celery, coarsely chopped
• 1/2 cup brown sugar
• 1/4 cup rice wine vinegar
• 2 lemongrass stalks, tops and root-end trimmed and crushed with back of knife to release flavor
• 2 tablespoons fresh ginger, peeled and coarsely chopped
• 2 tablespoons garlic, coarsely chopped
• 2 red jalapeño peppers, cut in half lengthwise
• 4-5 kaffir lime leaves
• 2 cups soy sauce
• 1 quart chicken stock
• 3 tablespoons fresh cilantro, chopped
• Coarse salt and pepper to taste
• 25 duck wings, tips removed and cut in half at joint

Tempura Batter

• 2 cups flour
• 3 cups cold seltzer water
• 1 teaspoon coarse salt
• 2 tablespoons cornstarch, more if needed

Wing Sauce

• 1 cup butter
• 1/4 cup soy sauce
• 1/2 cup Sriracha hot chili sauce

For wings:

1. Preheat oven to 350˚F.
2. Place oil in large saucepan over medium heat. Add orange zest toast for 3 to 4 minutes. Add onion, carrots, and celery, stirring until slightly caramelized. Add brown sugar and vinegar and reduce by half, about 4 to 5 minutes. Add lemongrass, ginger, garlic, jalapeños, lime leaves, and soy sauce. Reduce by half, about 4 to 5 minutes.
3. Add chicken stock and bring to boil. Reduce to simmer and add cilantro. Taste and season with salt and pepper. Remove from heat.
4. Place duck wings in a single layer in large roasting pan. (Two pans might be needed depending on number of wings and size.) Pour liquid over wings, making sure meat is completely covered.
5. Cover pan with foil. Braise for 1 1/2 hours; check for tenderness and cook longer if necessary.
6. Remove wings from braising liquid and place in separate pan. Strain braising liquid, then pour over wings. Refrigerate until cooled.

For tempura batter:

1. Mix together flour, seltzer water, and coarse salt. Refrigerate until tread to use.
2. Reserve cornstarch for dredging wings.

For wing sauce:

1. Melt butter in small saucepan over low heat.
2. Add soy sauce and Sriracha, mixing thoroughly. Set aside and keep warm.

To serve:

1. Pat wings dry. Dredge in tempura batter, then roll in small amount of cornstarch. Add more cornstarch if necessary.
2. Prepare deep fryer, including oil amount, according to machine instructions. Place coated wings one by one directly into fryer, with basket submerged in oil. Lift basket and shake occasionally to make sure wings don’t stick together. Fry until crispy, watching closely so as not to overcook. Remove from fryer and toss wings with warm sauce. Squeeze fresh lime over wings and keep warm until all wings are cooked.
3. Serve immediately.

Tagged: DCA, Dining, DLR, Recipe

Filed: Disney California Adventure Park, Disney Dining, Disneyland Resort