Disney Cruise Line

Meal in a Bowl From Jolly Holiday Bakery Café at Disneyland Park

posted on June 10th, 2014 by Pam Brandon, Disney Parks Food Writer


It’s “just a salad” on the menu, but the Roasted Vegetable and Whole-Grain Salad at Jolly Holiday Bakery Café at Disneyland park is really a complete meal: deliciously sweet roasted veggies, protein-packed spelt and barley, fresh greens and a drizzle of basil vinaigrette make this a hearty lunch or supper.

Chef Craig Orrell shows how it’s done – give yourself plenty of time to chop and roast the zucchini, yellow squash, onion and red peppers. And throw in some cloves of garlic to roast for the vinaigrette. It’s the sort of prep you can do on a Sunday night and enjoy this salad more than once throughout a busy week.

Roasted Vegetable and Whole-Grain Salad – Jolly Holiday Bakery Cafe at Disneyland Park
Serves 8

Basil Vinaigrette

  • 2 cups fresh basil, packed
  • 2 tablespoons roasted garlic
  • 1 tablespoon Champagne vinegar
  • 1/2 teaspoon coarse salt
  • 1/4 cup olive oil

Whole Grain

  • 1 cup barley
  • 1 cup spelt
  • 6 cups vegetable stock

Vegetables

  • 1 large zucchini
  • 1 red bell pepper
  • 1 large yellow squash
  • 1 red onion
  • 2 tablespoons canola oil
  • Coarse salt, freshly ground black pepper, to taste
  • 1 small heart of romaine, chopped
  • 1/2 small head iceberg, cored and chopped
  • 14-ounce bag spring lettuce mix

For basil vinaigrette:

  1. Place basil, garlic, vinegar, and salt in a food processor. Pulse until finely chopped.
  2. With processor running, slowly stream in oil, stopping occasionally to scrape down sides. Process until well combined. Remove from blender and set aside.

For whole grains:

  1. Bring vegetable stock to a boil in a large pot. Stir in barley and spelt; reduce heat to low, cover and cook 1 hour, or until grains are tender, stirring occasionally.
  2. Remove from heat and drain in colander. Toss with half of vinaigrette in a large bowl. Refrigerate until ready to serve.

For vegetables:

  1. Preheat oven to 400°F.
  2. Cut zucchini, bell pepper, squash, and onion into 2-inch pieces. Toss with oil, salt, and pepper in a large bowl. Spread on baking sheets and roast 10 to 15 minutes, or until tender. Remove from oven and cool.
  3. To serve, toss lettuces with remaining vinaigrette. Top with grains and roasted vegetables.

Chef’s note: To make roasted garlic for vinaigrette, preheat oven to 400°F. Peel away outer layers of garlic skin, leaving cloves intact. Using a knife cut off 1/4- to 1/2-inch of top of cloves, exposing individual cloves of garlic. Rub head of garlic with 1 tablespoon of olive oil, wrap in foil and roast until garlic is soft, about 30 minutes. Remove from oven and allow to cool. Squeeze roasted garlic from skins.

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A Disney Cruise Line Cocktail You Only Can Savor at Palo

posted on June 10th, 2014 by Pam Brandon, Disney Parks Food Writer


What a pleasure to head to the top deck of the Disney Magic for dinner at elegant Palo, where Italian specialties are beautifully prepared in the onstage kitchen. From a plate of beautiful charcuterie served with warm bread from the pizza oven to a sweet finish of chocolate soufflé, Palo is a leisurely dining experience not to be missed (ages 18 and older).

We can easily recommend the house-made pastas (the lobster ravioli with mascarpone cream is divine), the grilled seas scallops, the garlic-roasted rack of lamb … Palo’s diverse menu has something for everyone, and the chef will happily accommodate vegan, vegetarian and gluten-free requests.

Here’s a new pre-dinner cocktail that we couldn’t resist. It’s one to sip slowly, with a sublime sweetness from the berries and a little tartness from the aged balsamic vinegar. Make sure you use aged balsamic for a more intense, complex flavor.

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Balsamic Grande Cocktail
Serves 1

  • 5 fresh strawberries, divided
  • 1 1/2 ounces agave nectar
  • 1/2 ounce balsamic vinegar (aged 8 years)
  • 5 ounces Grey Goose Vodka

Muddle strawberries with agave and balsamic vinegar in a mixing glass. Add vodka and ice; shake and strain into chilled martini glass.

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Dole Adds a Little Sweetness to Downtown Disney at Disneyland Resort

posted on June 9th, 2014 by Pam Brandon, Disney Parks Food Writer


Mmmmm, mango chicken salad … pineapple shrimp ceviche … banana split dazzler … Dole makes the summer a little more fun with new dishes on the menus at the Downtown Disney District at Disneyland Resort restaurants through September 6. It’s all part of the annual Hawaiian Nights every Friday through mid-July (except July 4) – but these new tastes are there every single day.

These and more are on menus to showcase the chefs’ creativity:

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  • Mango Habanero Hot Wings
  • Pineapple Chipotle BBQ Wings
  • Pineapple Mojito

Rainforest Café

  • Green Python
  • Teriyaki Glazed Mahi Mahi

Tortilla Jo’s

  • Pineapple Shrimp Ceviche
  • Guajillo Chicken Salad
  • Achiote-Marinated Flat Iron Steak
  • Pineapple-Cilantro Margarita
  • Pineapple Mojito

House of Blues

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  • Caribbean Chicken Skillet

Naples

  • Dole Pineapple Pizza with Rosemary Roasted Ham
  • Arugula Salad with Dole Raspberry Dressing & Shrimp
  • Dole Sangria

La Brea Bakery

  • Mango Chicken Salad

Catal

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  • Early Summer Mango Salad with Raspberry Mojo Vinaigrette
  • Pisco-Sour Cloud

Ralph Brennan’s Jazz Kitchen

  • Grilled Salmon Strawberry Salad
  • Pineapple Upside-Down Cake

Wetzel’s Pretzels

  • Hawaiian Pretzel

Haagen-Dazs

  • Banana Split Dazzler

During Hawaiian Nights, guests will also find Hawaii-themed entertainment in the Paradise Plaza next to House of Blues and WonderGround Gallery, and cast members from Aulani, a Disney Resort & Spa, on the island of Oahu sharing information about the Disney resort.

Click here for photos of food with recipes. For more information, be sure to follow the Downtown Disney District on Twitter, @DisneylandDTD.

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What Disney Parks Snack Do You Crave?

posted on June 6th, 2014 by Pam Brandon, Disney Parks Food Writer


Sweet, salty, hot, cold … what are you craving? Follow the arrows to your perfect indulgence.

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Two New Summer Treats You Won’t Find Anywhere But Epcot

posted on June 4th, 2014 by Pam Brandon, Disney Parks Food Writer


Epcot Executive Chef Jens Dahlmann often sends a note when he’s trying something new for Epcot guests, so here are two we tried and love for beating the summer heat – and you won’t find them anywhere at Walt Disney World Resort except Africa Refreshment Cool Post in World Showcase.
Coconut and Pineapple Frozen Yogurts at Epcot

Coconut or pineapple frozen yogurt … or swirl them together ($3.99 and on the Disney Dining Plan) is a delectable cup of cool – we only wished for a little rum to make it a piña colada. Instead, we also tried the African Rum Mango Smoothie ($9.50) that does, indeed, include that splash of rum. So take your pick and grab one or the other to keep you cool as you stroll around the lagoon. You might even mix the two.
Mango Slush at Epcot

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New Tastes Worth a Stop at Jolly Holiday Bakery Café in Disneyland Park – Plus Cheesy Enchilada Soup Recipe

posted on June 3rd, 2014 by Pam Brandon, Disney Parks Food Writer


One of our favorite stops for a bite at Disneyland park is Jolly Holiday Bakery Cafe on Main Street, U.S.A. Here, there’s a little something for everyone, from a nearly endless array of sweets to savories like a hearty pastrami Reuben on rye or a grilled veggie and whole-grain salad. The Mary Poppins theme just makes us smile, and it’s the only spot you’ll find the Practically Perfect Punch and Cherry Tree Lane Lemonade – which may have you humming “Superfcalifragilisticexpialidocious!”

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The menu changes often, and we found two new muffins worth a stop: blueberry sour cream with cinnamon crumbles and powdered sugar, and a chocolate chocolate-chip muffin that’s full of chocolate chips (a chocoaholic’s delight). Either pairs perfectly with a latté or hot tea.

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The Jolly Holiday menu includes some special tastes you won’t find anywhere else at the Disneyland Resort, such as the toasted cheese and tomato-basil soup combo, and the seasonal quiche with house salad. We’re fans of the Jolly Holiday salad, with lettuce, spiced pecans, feta cheese, red and yellow tomatoes and Craisins dried cranberries. The sweet-tart raspberry vinaigrette takes it over the top. Seasonal soups, too, are always a treat – right now it’s the hearty cheesy enchilada soup. Here is the recipe for this guest favorite.

Cheesy Enchilada Soup
Serves 6 to 8

  • 5 yellow corn tortillas, cut into thin strips
  • 1/4 cup vegetable oil, plus 2 tablespoons, divided
  • 1 yellow onion, chopped
  • 1 tablespoon finely chopped garlic
  • 1 red bell pepper, chopped
  • 1/2 cup corn
  • 5 cups chicken stock
  • 15-ounce can tomato puree
  • 1/2 teaspoon coarse salt
  • 1 1/4 teaspoons chili powder
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/4 teaspoons sugar
  • 3/4 teaspoon Tapatio hot sauce
  • 1 teaspoon Worcestershire sauce
  • 4 teaspoons flour
  • 1/2 cup water
  • 2 1/2 cups shredded cooked chicken
  • 1/2 cup heavy cream
  • 1/4 cup sour cream
  • 1 cup shredded mild cheddar cheese
  • 1/2 cup black beans, drained and rinsed
  • 1/4 cup chopped fresh cilantro, for garnish
  1. Heat 1/4 cup vegetable oil in a 10-inch skillet. When oil is hot, add tortilla strips and stir until golden and crisp, 2 to 3 minutes. Drain on paper towels and set aside.
  2. Cook onion in remaining 2 tablespoons oil in a medium saucepan over medium heat until translucent. Add garlic, bell pepper and corn; cook for about 2 minutes.
  3. Stir in chicken stock, tomato puree, salt, chili powder, pepper, sugar, hot sauce, and Worcestershire sauce; bring to a boil. Lower heat and simmer for 15 minutes.
  4. Whisk flour and water in a small bowl and stir into soup. Bring to a boil, then simmer 4 minutes.
  5. Add chicken and bring back to a simmer. Stir in cream, sour cream, shredded cheese, and black beans.
  6. To serve, garnish with fried tortilla strips and cilantro.
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Vegetarian Isn’t an Afterthought on Disney Cruise Line Menus

posted on June 3rd, 2014 by Pam Brandon, Disney Parks Food Writer


So exciting to be back on the Disney Magic – we took a three-night family girls’ cruise with four generations: my mom, three sisters, my daughter and her sweet almost-2-year-old daughter. We’re all foodies, so mealtime was lots of fun as we swapped plates and compared notes on favorite dishes.

One of our nicest surprises was the choice of vegetarian in all the restaurants. Our first evening at Animator’s Palate, I ordered the potato, celeriac and onion gratin with buttered collard greens, a warm, delicious stack of veggies with cream and a touch of nutmeg, and the fresh greens beneath. (Plentiful vegetarian choices included a tomato tart with goat cheese, butternut squash soup, a salad of roasted red peppers, zucchini and red onions and black bean chipotle cakes.) We tried the snapper and grilled sirloin too, both delicious.

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Of course, the food at Animator’s Palate almost (almost) takes a back seat to the restaurant’s fantastic new “Drawn to Magic” show, the next generation of the original, starring both new and iconic Disney characters in a colorful, emotional finale with an appearance by Sorcerer Mickey. It was pure magic for every generation as we watched the stories from “Snow White and the Seven Dwarfs” to the new hit, “Frozen.” Magical!

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Night No. 2 was Cariocas, the new Brazilian-inspired restaurant named after the parrot José Carioca in “The Three Caballeros” animated film. For a starter, the favorite vegetarian dish was the Cuban Salad with watercress, avocado, pineapple, toasted Cuban bread and a vinegar dressing. Our vegetarian main course was small corn tortillas with refried beans, green tomatillo chile and a shredded white cabbage slaw made with white wine vinegar. Pile it all on the warm tortillas for a real treat. Other vegetarian options include yellow, blue and white potatoes with cucumber and olive-tomato salsa with a spicy cream sauce; tomato soup with a hint of jalapeño; Havana-style black bean soup with olive oil, and fried plaintain and malanga pancakes with crème fraiche.

Of course, meat lovers also enjoy the menu here, with a garlic-rubbed slab of prime rib and a skewer with Brazilian sausage, lamb, beef tenderloin and shrimp. We all voted the prime rib as the winner.

Our final night we opted for Palo, where I tried the new wine pairing which I’ll share in an upcoming post.

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Sneak Peek at First-Ever Nighttime Party at Disney’s Animal Kingdom

posted on May 31st, 2014 by Pam Brandon, Disney Parks Food Writer


Harambe Nights kicks off in just about a week on June 7, and we got a taste of the amazing celebration that stretches Disney entertainment and dining to new heights.

Early in the evening, the new Harambe Theatre and “The Lion King – Concert in the Wild” is the center of attention, with emotional music performed by a live choir and 25-piece orchestra, the back-up for such talented performers – we were mesmerized as we watched scenes from the blockbuster film come to life in a whole new way.

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The Walt Disney World Resort chefs are hard at work too – after the performance, Harambe Village lights up with a lively street party where the food takes center stage. The menu took weeks of planning by Chefs Robert Gilbert and Leonard Thompson, working in symphony with Chef David Njoroge at Sanaa restaurant at Disney’s Animal Kingdom Lodge, a native of Kenya who embraces true African-style cooking.

Before the show gets started, you get a little taste of the African and Indian cuisine with small bites such as Moroccan beef kefta with tamarind glaze and a mini-cheeseburger with tomato curry aioli. And just for fun, as you watch the show, there’s a cute little container of “Lion Chow,” a mix of pretzel chips benne (sesame) crumbles, cardamom candied pecans, raisins, cherries and ginger.

The evening is a culinary journey with aromatic spices – you’ll smell the lamb cooking, and get a taste of warm naan bread hot off the griddle. The aromatic spice of Africa create a mélange of amazing tastes – so be adventurous if you haven’t tried something like eggplant tikka masala or crispy pappadum crackers. But you’ll find plenty of familiar flavors too, as the cuisine of America’s South borrows plenty of tastes from Africa, such as barbecued pork (served with a delicious polenta) or simple roast chicken.

With all those diverse bites, naan, an Indian flatbread, is the perfect accompaniment. We can almost guarantee you’ll wish for another taste once you are home, so we’re sharing the recipe without the traditional tandoor oven – just use a pizza stone in the oven or your grill. Harambe Nights takes place every Saturday from June 7 through August 9. The welcome reception begins at 7 p.m., showtime is 7:30 p.m. Tickets are $119 for adults, $79 for ages 3-9, plus tax. Capacity is limited. For tickets, call 407-939-1319 or visit Disneyworld.com/HarambeNights.

Naan Bread
Makes 5 (8-inch) breads

3 2/3 cups all-purpose flour
1 tablespoon sugar
1 tablespoon coarse salt
1/2 tablespoon baking soda
1/2 cup milk
2/3 cup warm water
1 tablespoon canola oil
4 tablespoons butter, melted

  1. Combine flour, sugar, salt, and baking soda in the bowl of an electric mixer fitted with the paddle attachment; stir to combine.
  2. Combine milk, water, and oil in a medium bowl; whisk to combine.
  3. With the mixer running, pour wet ingredients into dry ingredients. As soon as the mixture comes together, switch attachment to a dough hook, and mix until dough is smooth and no longer sticky. Do not over-mix.
  4. Cover bowl with plastic wrap, and set aside at room temperature for 1 hour.
  5. Place a pizza stone on a top rack of the oven, positioned approximately 6 inches below the broiler. Preheat oven to 500° for at least 30 minutes.
  6. Divide dough evenly into 5 pieces. On a lightly floured surface, roll each piece into an 8-inch circle.
  7. Turn oven to broil. Carefully slide one circle of dough onto the preheated pizza stone, and broil until bread is bubbled and golden brown, about 2 to 3 minutes. Watch carefully, as the bread can burn very quickly. Repeat with remaining dough rounds. Brush the warm bread with melted butter, and serve immediately.
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Summer Excitement Heating Up at Downtown Disney District at the Disneyland Resort

posted on May 30th, 2014 by John McClintock, Disney Public Relations


What’s on your to-do list this summer? Beach volleyball? Watching a few World Cup games? Outdoor concerts? Hawaii?

Believe it or not, you don’t need to look further than Downtown Disney District at the Disneyland Resort in Anaheim for any of those things.

Downtown Disney District at the Disneyland Resort

The Downtown Disney Summer Celebration gets underway next Friday, June 6, with the first “DOLE Days of Summer” Hawaiian Night. The nights, every Friday except July 4 through mid-July, will feature Hawaii-themed entertainment in the Paradise Plaza next to House of Blues and Wonderground Gallery. Cast members from Aulani, a Disney Resort & Spa, on the island of Oahu, also will be present with a special Aulani photo location and to share information about the Disney resort.

As part of the celebration, Downtown Disney District in partnership with Dole will be featuring fresh, new recipes within its dining locations throughout summer. Special menu items – among them a Pineapple Mojito at Tortilla Jo’s, Mango Chicken Salad at La Brea Bakery and Banana Split Dazzler at Haagen-Dazs – will feature each chef’s creativity, ease of preparation and the health benefit.

Downtown Disney District will celebrate Father’s Day weekend, June 14-15, when RIDEMAKERZ brings back the popular “Build One Ride and Build Another Ride for Free” special. Kids and Dads who build one ride can have extra fun building a second ride for free with freewheel street chassis, stock rims and stock tires.

World Cup games begin June 12, in Brazil and continue through July 13. ESPN Zone will show games throughout the tournament and will have a special breakfast menu when games are played in the morning. ESPN Zone also will offer select World Cup merchandise featuring team jerseys, vintage soccer Ts and ESPN soccer scarves.

Men and women pro sand volleyball legends will appear when Downtown Disney District once again hosts a beach volleyball exhibition and tournament, July 16-20, complete with its own sand volleyball court in the middle of the action at Downtown Disney District. Other participants will include local Orange County volleyball teams.

Special additions to the Saturday outdoor entertainment at Downtown Disney District round out the summer fun – mark your calendars:

  • July 26 – DJ Wendy spins beach and surf tunes
  • Aug. 2 – Catch a Wave (surf beach band)
  • Aug. 9 – Ele (Latin band)
  • Aug. 16 – Island Reggae (steel drum group)

Keep watching the Disney Parks Blog for more details about all the fun coming this summer to Downtown Disney District at Disneyland Resort in Anaheim!

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June’s Gourmet Apple is a Sundae Surprise at Disneyland Resort

posted on May 30th, 2014 by Michelle Harker, Manager, Merchandise Marketing & Communications, Disneyland Resort


There’s no split decision when it comes to the gourmet apple for June at Disneyland Resort. Why? Because it was actually inspired by a banana split.

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How did they do it? I’ve got the scoop! The apple has been covered in caramel, enrobed with banana flavor-infused chocolate, rolled in chocolate chips, drizzled with dark chocolate and has been topped off with mini marshmallows and dollops of vanilla white chocolate. Finally, you can’t have a banana split without chopped roasted peanuts and of course, cherries on top!

When I first heard what our Candy Makers had up their sleeves for June, all I could think was, “this apple is going taste like a sundae on a stick,” while my dear friend and fellow Disney Parks Blog author Tyler Slater professed, “I need it in my life.” As you can tell, we are clearly both fans of this sundae-inspired concoction.

Find it beginning June 1 at Candy Palace in Disneyland park, Trolley Treats in Disney California Adventure park and Marceline’s Confectionery in the Downtown Disney District.

Simply put, it’s delicious!

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