Show Disney.com Hide Disney.com
Spaceship Earth at Epcot

Tastes of Aulani, a Disney Resort & Spa: Tropical Mai Tai at The `Olelo Room

posted on January 26th, 2015 by Tyler Slater, Public Relations Manager, Disney Destinations


A visit to Aulani, a Disney Resort & Spa, has so many unforgettable experiences. With this in mind, we are starting the “Tastes of Aulani” series so you can bring some of the memorable flavors of Hawai`i back with you. Today you can try your bartending skills at one of the signature cocktails featured at The `Olelo Room, Off the Hook and Wailana Pool Bar! Watch Aulani cast member Keola share the magic behind creating the Tropical Mai Tai at The `Olelo Room in the video below. The recipe follows so you can enjoy a little taste of this Aulani favorite in your own home.

Tropical Mai Tai:

  • 1/2 ounce Odwalla Fresh Lime Juice
  • 2 ounces Pineapple Juice
  • 1/2 ounce Monin Orgeat Syrup
  • 1 ounce Old Lahaina Silver Rum
  • 1/2 ounce BOLS Orange Curaçao
  • 1 ounce Myer’s Original Dark Rum (float)
  • Thin pineapple half-moon and a layer of FOMZ Passionfruit::Mango foam, for garnish
  1. Pour lime juice, pineapple juice, Old Lahaina Silver Rum, Orange Curaçao, and Orgeat syrup in mixing glass; fill with ice and shake for 30 seconds.
  2. Strain into tall glass over fresh ice and add float of Myer’s Original Dark Rum and layer of FOMZ Passionfruit::Mango foam; garnish with a thin pineapple half-moon.
  • Share: 

Tagged: , , ,

Filed: Aulani, Disney Dining

Disney Cruise Line Recipe: Palo Eggs Benedict

posted on January 13th, 2015 by Stephen Walker, Fleet Culinary Standards and Consistency Chef, Disney Cruise Line


If you watched “The Kitchen” on the Food Network this weekend, chances are your mouth is still watering from the eggs benedict I made with the show’s hosts. (A really fun group, by the way!)

CEB749573

Today, I want to share with you the recipe for this special dish served during brunch in one of our adult-only fine dining restaurants, Palo. I’ve included the recipe using either smoked salmon or ham. Now that I showed you how to create it, it’s your turn to make it at home. Try it this week and let me know how it goes!

Palo Eggs Benedict

Hollandaise Sauce:

  • 1 1/2 cups white wine vinegar
  • 5 peppercorns
  • 1 shallot, finely sliced
  • 1 sprig fresh tarragon
  • 3 large free-range egg yolks
  • 1 cup melted and skimmed (clarified) unsalted butter, warm
  • 1/2 lemon, juiced
  • Salt and freshly ground black pepper

Poached Eggs:

  • 1/4 cup white wine vinegar
  • Salt
  • 10 eggs

Toasted English Muffins with Smoked Salmon:

  • 5 English muffins, split
  • 5 ounces salted butter, softened
  • 15 ounces sliced Scottish smoked salmon
  • 2 ounces American caviar

Toasted English Muffins with Ham:

  • 5 English muffins, split
  • 5 ounces salted butter, softened
  • 15 oz thinly sliced, cooked rosemary ham
  • ½ bunch chives, finely sliced

  1. For the hollandaise sauce: Place the white wine vinegar, peppercorns, sliced shallots and tarragon into a pan, bring to the boil and reduce by half. Strain and reserve.
  2. Place a large pot filled partway with water to the boil, then lower and keep at a simmer. Place the egg yolks in a bowl that will fit over the pot of simmering water but not touch the water. Add 1 tablespoon of the reduced vinegar to the eggs and place the bowl on top of the pot, making sure the water does not touch the bottom of the bowl. Beat the eggs with a balloon whisk, occasionally removing the bowl from the heat so the mixture does not become scrambled, until the eggs thicken and double in size.
  3. Remove the bowl from the pot, then whisk a small ladle of the warm clarified butter into the eggs. Continue to gradually add the butter while whisking. If the sauce becomes too thick, add a small amount of warm water. Whisk in the lemon juice and season with salt and pepper. Keep warm.
  4. For the poached eggs: Mix the white wine vinegar, some salt and 5 cups water in a pan, bring to the boil and then bring down to a simmer. To poach the eggs, crack each egg into an individual small bowl. Use a whisk to gently stir the simmering poaching liquid in a counter-clockwise direction, and pour each egg into the water in the same direction the water is moving. Gently simmer for 1 minute. Remove with a strainer, drain and place onto a garnished English muffin half. (If you are keeping the eggs for later, remove them from the water with a strainer and place immediately in salted ice water. Reheat them in the same cooking water.)
  5. For the toasted English muffins: Meanwhile, place the English muffin halves into a toaster and toast until golden brown. While the muffins are still warm, spread the softened butter onto the open toasted side of each. Layer 1 1/2 ounces of the sliced salmon or ham on each buttered muffin half.
  6. Spoon 2 tablespoons of the hollandaise sauce over each poached egg. Garnish with 1/2 teaspoon of the caviar (for salmon) or chives (for ham).
  • Share: 

Tagged: , ,

Filed: Disney Cruise Line, Disney Dining

A Bowl of Comfort: Clam Chowder from Captain’s Grille at Disney’s Yacht Club Resort

posted on January 2nd, 2015 by Pam Brandon, Disney Parks Food Writer


Just in time for chilly weather, Chef David Hutnick from Captain’s Grille at Disney’s Yacht Club Resort is sharing the recipe for their popular clam chowder. With chopped clams, clam juice and fresh clams, there’s a fresh taste of the ocean in every warm bite. (Plus a little bacon for rich flavor.)

Fresh seafood from around the U.S. is one of the specialties at Captain’s Grille – steamed mussels, lump crab cake, lobster roll, buttermilk-fried rock shrimp, seared tuna, blackened corvina, salmon, snow crab legs and scallops are on the menu, but carnivores will also find a Cabernet-braised short rib and pan-seared chicken on the dinner menu.

Captain’s Grille is open daily for breakfast, lunch and dinner. For reservations, visit disneyworld.com/dine or visit 407-WDW-DINE.

Clam Chowder
Makes 6 cups

Chive Oil
1/4 cup light olive oil
1/2 cup chives

Clam Chowder
1/3 cup chopped bacon
1 cup diced red onion
1 cup diced celery
18 ounces chopped clams in juice
3 cups heavy cream
24 ounces (3 cups) bottled clam juice
1 cup diced white or gold potatoes
1 cup dry white wine
1 pound fresh clams, well scrubbed

Bacon-Chive Biscuits
2 cups all-purpose flour
1 1/3 cups cake flour
1 tablespoon sugar
4 teaspoons baking powder
1 1/4 teaspoons salt
1/2 cup cold unsalted butter
1 cup buttermilk
1/2 cup shredded cheddar cheese
1/3 cup finely chopped fresh chives
1/4 cup cooked, crumbled bacon

For chive oil:

  1. Cut chives into 1-inch pieces. Place in a fine-mesh sieve and place under very hot running water for about 3 minutes (this avoids a “grassy” flavor).
  2. Combine chives and oil in a blender. Blend on low until well combined, then blend on high for 2 minutes. Set aside to cool, then refrigerate for 24 hours.
  3. Place a fine mesh sieve over a bowl; pour chive oil into sieve. Do not press on solids; let oil drip through sieve into bowl, discarding solids.

For chowder:

  1. Heat a stockpot over medium heat; add bacon, cooking until golden and beginning to crisp, about 5 minutes. Add onion and celery, stirring to combine. Cook until onion is translucent and celery softens, about 4 to 5 minutes.
  2. Add clams with their juice, stirring to combine. Add cream, clam juice, and potatoes. Simmer, uncovered, until potatoes are tender and soup has thickened slightly, about 5 to 8 minutes.
  3. Heat wine in a large sauté pan with a lid over medium-high heat until simmering. Add clams, cover pan, and cook until clams open, about 5 minutes.
  4. Serve chowder garnished with cooked whole clams and a drizzle of chive oil.

For bacon-chive biscuits:

  1. Preheat oven to 350°F.
  2. Combine flour, sugar, baking powder, and salt in a large bowl. Using fingers or a pastry cutter, blend in butter until mixture resembles wet sand.
  3. Stir in buttermilk; fold in chives, cheese, and bacon, just until combined.
  4. Roll dough to 3/4-inch thickness, then use a small round cutter to cut 8 biscuits.
  5. Whisk together egg and water in a small dish. Brush tops of biscuits with egg wash.
  6. Bake until golden brown, about 8 to 10 minutes.
  • Share: 

Tagged: , , ,

Filed: Disney Dining, Hotels & Resorts, Walt Disney World Resort

Disney Cruise Line Recipe: New Year’s Eve Cocktails

posted on December 26th, 2014 by Salah Chetbi, Dining and Beverage Standards and Consistency Manager, Disney Cruise Line


The countdown to the New Year has begun! Today, I’m sharing two of our adult beverages created especially for New Year’s Eve celebrations, the Countdown and Fireworks cocktails. I hope you’ve enjoyed my posts this month about the new drinks we’re serving during our Very Merrytime Cruises. Cheers to 2015!

fuffuf736112

‘Countdown’ Cocktail

  • 2 OZ Midori
  • 1 OZ Absolut Citron
  • 1/2 OZ Elderflower St.Germaine
  • 1/2 OZ fresh lemon juice
  • 1/2 OZ agave nectar
  • Sugar
  1. Mix Midori, Absolut Citron, Elderflower St.Germaine, fresh lemon juice and agave nectar.
  2. Moisten the rim of a martini glass and dip it in sugar.
  3. Pour drink into martini glass.

fufuff737991

‘Fireworks’ Cocktail

  • 4 OZ Prosecco
  • 1/2 OZ pomegranate syrup
  • 2 raspberries
  1. Mix Prosecco and pomegranate syrup.
  2. Pour into Champagne flute and top with raspberries.



See the posts below for more recipes from Disney Cruise Line:

  • Share: 

Tagged: , , ,

Filed: Disney Cruise Line, Disney Dining

Disney Cruise Line Recipe: Holiday Coffees

posted on December 19th, 2014 by Salah Chetbi, Dining and Beverage Standards and Consistency Manager, Disney Cruise Line


Now that I’ve shared recipes for two of our guest-favorite holiday cocktails, our Poinse-tini and Christmas Cookie, I want to give you a taste of the specialty coffees we are serving during our Very Merrytime Cruises. Whether you’re hosting breakfast, dinner or a gathering anytime in between, these coffees are sure to be a hit at your holiday party. Once you’ve tasted them all, let me know your favorite in the comments.

Caramel Pecan Chai
Caramel Pecan Chai
Oregon Chai, caramel pecan syrup and steamed milk.
Paddy Mint Mocha
Paddy Mint Mocha
Espresso, peppermint, chocolate sauce and steamed milk.
Egg Nog Mocha
Egg Nog Mocha
Espresso, egg nog syrup, chocolate sauce and steamed milk.

  • Share: 

Tagged: , , ,

Filed: Disney Cruise Line, Disney Dining

Disney Cruise Line Recipe: Poinse-tini

posted on December 12th, 2014 by Salah Chetbi, Dining and Beverage Standards and Consistency Manager, Disney Cruise Line


If you’re looking for a festive signature cocktail to serve at your holiday party, our Poinse-tini is the perfect choice! Offered during our Very Merrytime Cruises, along with the Christmas Cookie cocktail I shared last week, the sweetness of this easy-to-make concoction makes it a favorite among many. Give it a taste this weekend, and let me know in the comments what you think!

Poinse-tini

  • 2 oz gin
  • 1/2 oz Chambord
  • 1 oz fresh lemon juice
  • 1 oz cinnamon syrup
  • Black cherry syrup
  • Bitters
  • Sugar
  1. Shake and strain gin, Chambord, fresh lemon juice and cinnamon syrup.
  2. Moisten the rim of a martini glass and dip it in sugar.
  3. Layer bottom of martini glass with black cherry syrup.
  4. Pour drink into martini glass and top with a dash of bitters.
  • Share: 

Tagged: , , ,

Filed: Disney Cruise Line, Disney Dining

Disney Cruise Line Recipe: Christmas Cookie Cocktail

posted on December 5th, 2014 by Salah Chetbi, Dining and Beverage Standards and Consistency Manager, Disney Cruise Line


During our Very Merrytime Cruises, we are serving very special cocktails to get you into the festive spirit. I’ll share recipes for some of them over the next few weeks, starting today with one that’s perfect for an after-dinner treat – our Christmas Cookie cocktail. Check back next week for our holiday twist on a martini, the Poinse-tini!

CCC7009411

  • 1 ounce Baileys
  • 1 ounce Kahlua
  • 1 ounce peppermint schnapps
  • Vanilla ice cream
  • Chocolate sauce
  • Whipped cream
  • Cookie shavings
  1. Blend Baileys, Kahlua, peppermint schnapps and ice cream.
  2. Layer bottom of catalina glass with chocolate sauce.
  3. Pour drink and top with whipped cream and cookie shavings.
  • Share: 

Tagged: , , ,

Filed: Disney Cruise Line, Disney Dining

Classic Italian Sweet Endings at Trattoria al Forno at Disney’s BoardWalk

posted on December 2nd, 2014 by Pam Brandon, Disney Parks Food Writer


We’re counting down the days until the December 18 opening of Trattoria al Forno at Disney’s BoardWalk at Walt Disney World Resort, where the chefs are busy in the kitchen creating delectable Italian dishes like this classic tiramisù with the familiar flavor of coffee and rich mascarpone cream.

It’s just one of the memorable desserts in the line-up. Go for simple gelato, or the hot bomboloni (donut) with dark chocolate and vanilla gelato. A clever spin on cannoli uses pizzelle cookies filled with chocolate and pistachio cream. For old-fashioned goodness, try the hazelnut-chocolate cake with oranges and whipped cream. And, yes, there’s a no-sugar-added, gluten-free sweet ending: lemon panna cotta with almond crunch and berries (one of our favorites).

Classic Italian Sweet Endings at Trattoria al Forno at Disney’s BoardWalk Classic Italian Sweet Endings at Trattoria al Forno at Disney’s BoardWalk Classic Italian Sweet Endings at Trattoria al Forno at Disney’s BoardWalk Classic Italian Sweet Endings at Trattoria al Forno at Disney’s BoardWalk

Tiramisù may look complicated, but it’s relatively easy to create a dessert that will make you look like a pro.

Trattoria al Forno will be open 7:30-11 a.m. for breakfast, 5-10 p.m. for dinner, and accepts the Disney Dining Plan. For reservations, call 407-WDW-DINE or www.disneyworld.com/dine.

cistwd123456

Tiramisù

Serves 6

  • 6 eggs, separated
  • 1 1/2 cups sugar, divided
  • 2 (8-ounce) containers mascarpone cheese, at room temperature
  • 1 1/2 cups espresso or strong coffee, divided
  • 2 tablespoons plus 1/4 cup amaretto, divided
  • 20 to 25 packaged ladyfingers
  • Cocoa powder, for dusting
  1. Combine egg yolks and 1/2 cup sugar in a large bowl. Beat with an electric mixer at medium-high speed 2 to 3 minutes until light yellow; add mascarpone, 1 tablespoon espresso, and 2 tablespoons amaretto, whisking until very smooth.
  2. Combine egg whites and 1/2 cup sugar in a separate large bowl. Beat with an electric mixer at medium-high speed until stiff peaks form. Gently fold into mascarpone mixture.
  3. Combine remaining espresso, amaretto, and remaining 1/2 cup sugar in a shallow bowl.
  4. Quickly dip each ladyfinger into espresso mixture and create a single layer along the bottom of a 13×9-inch dish.
  5. Spread half of mascarpone mixture over ladyfingers, then create a second layer of soaked ladyfingers. Top with remaining mascarpone mixture. Dust liberally with cocoa powder.
  6. Cover dish with plastic wrap and refrigerate at least for 3 hours and up to 8 hours before serving.
  • Share: 

Tagged: , ,

Filed: Disney Dining, Walt Disney World Resort

Recipe: Aunt Cass’ Wings from ‘Big Hero 6′

posted on December 1st, 2014 by Rachel Brent, Food & Beverage Marketing Communications Coordinator


acwwdw283746

If you’re anything like me, you were dying to try Aunt Cass’ “Melt-Your-Face-Off” Wings when she made them for Hiro in “Big Hero 6.” Since it might be tricky to visit Lucky Cat Café in San Fransokyo, the final recipe in our “Big Hero 6” series is Aunt Cass’ Wings, inspired by Disney’s Polynesian Village Resort. The best part about making these wings at home? You can adjust the cayenne pepper and chili powder levels to make them mild or “melt your face off,” whichever you prefer!

acwrec293847

Tagged: , ,

Filed: Disney Dining, Hotels & Resorts, Walt Disney World Resort

Wasabi’s Tuna Poke, Inspired by Aulani, A Disney Resort & Spa

posted on November 14th, 2014 by Rachel Brent, Food & Beverage Marketing Communications Coordinator


Happy Friday, Disney’s “Big Hero 6” fans! I’m excited to share the second recipe in our Disney’s “Big Hero 6” series, Wasabi’s Tuna Poke, inspired by Aulani, A Disney Resort & Spa.

BHF907961

Filled with lean protein, this dish will give you the energy you need to save San Fransokyo. Just try not to spill any of the wasabi sauce on your shirt.

BHF907962

Tagged: , ,

Filed: Aulani, Disney Dining