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.
posted on November 14th, 2014 by Rachel Brent, Food & Beverage Marketing Communications Coordinator
posted on November 7th, 2014 by Rachel Brent, Food & Beverage Marketing Communications Coordinator
Everyone is buzzing about the heartwarming adventure film, “Big Hero 6,” in theaters today. To celebrate, we created a series of “Big Hero 6” themed recipes you’ll see over the next few weeks inspired by Walt Disney Parks and Resorts.
Today, we’re excited to share Honey Lemon’s Honeybee Cupcakes, inspired by Hungry Bear Restaurant in Disneyland park. Whether you choose to decorate your cupcakes to look like Baymax or with bumblebees — bee-lieve me, they make the perfect post-movie treat.
Recipe Just in Time for Holidays from The Hollywood Brown Derby Restaurant at Disney’s Hollywood Studios
posted on November 5th, 2014 by Pam Brandon, Disney Parks Food Writer
‘Tis the season for parties and sharing indulgent bites, from savory to sweet. This is one of our favorites from The Hollywood Brown Derby Restaurant at Disney’s Hollywood Studios, where Pastry Chef Andreas Born works his magic with chocolate, toffee and bananas – a trifecta of deliciousness.
The Hollywood Brown Derby is tops for dining at the theme park, with an all-day menu featuring original creations such as blue lump crab springs rolls, Scotch maple-glazed Loch Duart Salmon and pan-seared, coriander-crusted black grouper. But you can also get a simple grilled burger (it just happens to be Wagyu beef and topped with a fried egg) and the ever-classic Cobb Salad, made from the same recipe as the original in Hollywood, California.
Watch Chef Andreas create this beautiful and tasty sweet finish – he tops with fancy bites, but you can rest assured it’s just as delicious without. It take a little time to make the mousse, but the result is worth it.
For reservations at The Hollywood Brown Derby Restaurant, call 407-WDW-DINE or visit disneyworld.com.
Banana Toffee Mousse on Cocoa Crunch
- 1 cup white chocolate chips
- 2 eggs
- 2 egg yolks
- 1 1/2 tablespoons sugar
- 1 tablespoon powdered gelatin
- 2 tablespoons water
- 1 1/2 medium bananas, peeled and mashed
- 1 1/2 cups heavy cream
- 12 tablespoons crushed chocolate cookies
- 1/2 cup chocolate-covered toffee pieces
- Place white chocolate chips in a heatproof bowl set over a small saucepan of simmering water, making sure bottom of bowl does not touch water. Melt chocolate, stirring frequently. Remove from heat and set aside.
- Place eggs, egg yolks, and sugar in double boiler over simmering water; whisk for 4 minutes and remove from heat.
- Sprinkle gelatin over hot water in a small bowl and set aside for 5 minutes. Microwave 10 seconds, stirring gelatin until melted. Set aside.
- Beat eggs and sugar together in the bowl of an electric mixer until fluffy. Stir in gelatin mixture, then mashed bananas. Fold in melted white chocolate.
- Whip heavy cream to soft peaks in a separate large bowl. Gently fold whipped cream into banana mixture to create mousse. Divide mixture in half.
- Spoon 1 tablespoon chocolate cookie crumbs in the bottom of 12 1/2-cup ramekins. Evenly top each with half of mousse. Add thin layer of toffee pieces. Repeat process with remaining mousse.
- Refrigerate at least 2 hours before serving.
Hearty Pozole Soup, the Perfect Fall Supper from Paradise Garden Grill at Disney California Adventure Park
posted on November 4th, 2014 by Pam Brandon, Disney Parks Food Writer
Paradise Garden Grill is offering this classic Mexican soup as part of Disney ¡Viva Navidad! at Disney California Adventure park. It is also offered at Rancho Del Zocalo Restaurante in Disneyland park on Christmas Eve and Christmas Day. Since it’s not always there, here’s the recipe for you to try at home. And it’s even better the second day. Pozole (or posole) is a hearty hybrid of soup and stew with chewy hominy and tender pork – the fresh garnishes add crunch and freshness.
Serves 8 to 10
- 2 pounds pork shoulder, cut into 1- to 1 1/2-inch cubes
- 6 garlic cloves, peeled, and split lengthwise
- 2 bay leaves
- 1 large yellow onion, diced
- 1 teaspoon ground cumin
- 2 tablespoons coarse salt, divided
- 6 dried Guajillo chiles
- 2 dried ancho or New Mexico chiles
- 1/2 medium sweet onion, cut into large pieces
- 3 medium or 2 large plum tomatoes, cut in half lengthwise and cored
- 2 garlic cloves, peeled
- 1 teaspoon freshly ground black pepper
- 1 tablespoon Mexican oregano
- 1 (15-ounce) can white hominy, drained and rinsed
- 1/2 small head green cabbage, finely shredded
- 6 radishes, sliced thinly
- 3 limes, quartered
- 1 bunch fresh cilantro, large stems removed, leaves roughly chopped
- 1/2 medium onion, finely diced
- Rinse diced pork under cold water until water runs clear. Transfer pork to a large stock pot over medium-high heat; add 8 cups cold water. Bring to a simmer; skim off and discard foam and solids that float to surface.
- Stir in garlic, bay leaves, onion, cumin, and 1 tablespoon salt. Turn heat to medium to keep soup at a light simmer. Cover and simmer 90 minutes (do not boil). Periodically skim foam from surface.
- Meanwhile, remove and discard stems, seeds, and large veins from dried chiles. Break into large pieces in a medium saucepan and add 3 cups water. Top with sweet onion, tomatoes, and garlic cloves, keeping chiles submerged. Cover and simmer 10 minutes, then remove from heat and set aside 15 to 20 minutes.
- Working in 2 batches, puree chile mixture with cooking liquid in a blender until smooth. Pour mixture through a fine-mesh sieve into soup pot, pressing solids with back of spoon to extract liquid.
- Simmer soup for 90 minutes, then stir in black pepper, oregano, and hominy. Taste and season with additional salt, if desired.
- Remove a piece of pork and taste for doneness. If meat is not tender, simmer 15 to 20 minutes more.
- Serve hot soup with garnishes for topping.
posted on October 24th, 2014 by Salah Chetbi, Dining and Beverage Standards and Consistency Manager, Disney Cruise Line
Looking for a creepy cocktail to serve at your Halloween celebrations this weekend? Try our “Spooky Juice” and “Franken Fusion Colada,” two of the to-die-for drinks Disney cruisers are enjoying on our Halloween on the High Seas cruises.
- 1 1/2 oz Flor De Cana White Rum
- 1 oz Elderflower St. Germaine
- 1/2 oz Grenadine
- 1/2 oz Blue Curacao
- 1 oz Agave Nectar
- 3 Lime Wedges
- 2 Lychees
- 2 Maraschino Cherries
Franken Fusion Colada
- 1 1/2 oz Pina Colada Mix
- 1 oz Orange Passion Juice
- 1 1/2 oz Pumpkin Spiced Puree
- 1/2 oz Chocolate Sauce
- 1 oz Whipped Cream
- 1/2 oz Raspberry Puree
posted on October 22nd, 2014 by Rachel Brent, Food & Beverage Marketing Communications Coordinator
Goblins and ghoulies from last Halloween … awaken the spirits with your pumpkin cuisine! Looking for a frightfully fun treat to serve at your Halloween party? Watch below as Chef Christina Orejel from Disneyland Resort demonstrates how to make Pumpkin Twists, a Halloween Time treat.
1/3 cup brown sugar
1/3 cup granulated sugar
1 teaspoon plus 1 tablespoon pumpkin pie spice, divided
1 tablespoon instant pectin
1 cup pumpkin puree
3 (17.3-ounce) boxes (6 sheets) frozen puff pastry, thawed
1 tablespoon milk
1/2 cup sanding sugar
- Combine brown sugar, granulated sugar, 1 teaspoon pumpkin pie spice, and instant pectin in a medium bowl. Stir in pumpkin puree until well combined. Refrigerate until ready to use.
- Place one sheet of puff pastry onto a lightly floured, movable, flat surface, such as a lightweight cutting board. Lightly dust surface of pastry with flour and roll lightly just to smooth creases.
- Spread with 1/3 cup of pumpkin mixture, stopping 1/4-inch from edges.
- Roll a second sheet of puff pastry on a lightly floured surface to smooth creases; place on top of first sheet and press down gently. Repeat process two more times with remaining pastry sheets and remaining filling. Refrigerate filled pastry 15 minutes.
- Preheat oven to 400°F. Line a baking sheet with parchment paper or a nonstick silicone mat.
- Working with one filled pastry at a time, cut into 1 1/2-inch strips.
- Place strips on baking sheet spacing about 1/2-inch apart. Carefully lift strips and twist each 3 times before laying down. (Leave remaining filled pastry in refrigerator until ready to bake.)
- Mix together coarse sugar and remaining 1 tablespoon pumpkin spice.
- Beat egg and milk together in a small bowl. Using a pastry brush, brush each twist with egg wash and evenly sprinkle evenly with coarse sugar mixture.
- Bake 22 to 24 minutes, or until puffed and golden brown. Cool on baking sheet 5 minutes, then transfer to a wire rack to cool completely. Repeat process two more times, cutting and baking one remaining filled pastry at a time.
Cook’s Notes: To make pumpkin pie spice at home, combine 2 tablespoons ground cinnamon, 2 teaspoons ground nutmeg, 2 teaspoons ground ginger, and 1 teaspoon ground allspice.
Sanding sugar is larger, polished grains of sugar – about four times larger than those in granulated sugar. Because the sugar crystal grains are large and reflect light, they give off a “sparkling” effect. The large-grained sugar won’t melt and disappear as it bakes, giving a nice crunch to dessert topping.
posted on October 21st, 2014 by Pam Brandon, Disney Parks Food Writer
In case you can’t make it to Disneyland Resort to taste all the delectable pumpkin treats we mentioned in last week’s pumpkin cheesecake recipe post, here’s one more recipe we just had to share just in time for National Pumpkin Day (Oct. 26): hearty pumpkin muffins packed with the flavors of sweet golden raisins, nutmeg and cinnamon. A crunch of streusel on top makes them perfect with coffee to start the day.
You could nosh on more Disneyland Resort pumpkin treats from morning ‘til night: pumpkin beignets (Café Orleans and Mint Julep Bar in Disneyland park); pumpkin twists (Troubadour Tavern and Maurice’s Treats at Disneyland park and Cozy Cone Motel at Disney California Adventure park); pumpkin pie (Plaza Inn and French Market Restaurant in Disneyland park, Flo’s V-8 Cafe at Disney California Adventure park); pumpkin cheesecake muffins (Market House in Disneyland park and Fiddler, Fifer & Practical Café at Disney California Adventure park), and pumpkin cheesecake (Jolly Holiday Bakery Café and French Market Restaurant in Disneyland park, Boardwalk Pizza & Pasta at Disney California Adventure park and White Water Snacks at Disney’s Grand Californian Hotel & Spa). Beyond the bakery treats at various spots throughout the parks and resorts, there’s pumpkin spice latte at Starbucks and Boudin Bakery’s pumpkin-shaped sourdough at Pacific Wharf Café, Disney California Adventure park bread cart and Mortimer’s Market.
You’ll find these pumpkin muffins in Disneyland park at Jolly Holiday Bakery Café and the Cappuccino Cart in the Hub. At Disney California Adventure park, they’re at Schmoozies and Pacific Wharf Café. You can also find them at White Water Snacks at Disney’s Grand Californian Hotel & Spa and Surfside Lounge at Disney’s Paradise Pier Hotel.
But if you can’t make it to Disneyland Resort, whip up a batch and enjoy – maximum flavor, minimum guilt.
Makes 12 muffins
1 cup cake flour
1 cup bread flour (may substitute all-purpose flour)
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
2 cups sugar
1/2 cup vegetable oil
1 5-ounce can pumpkin purée
1 cup golden raisins
2 tablespoons all purpose flour
2 tablespoons granulated sugar
2 tablespoons (packed) dark brown sugar
1/2 teaspoon cinnamon
1 pinch salt
1 tablespoon cold unsalted butter
- Preheat oven to 375°F and line a muffin pan with paper liners. Set aside.
- Sift together cake flour, all-purpose flour, baking soda, cinnamon, and nutmeg into a large bowl. Set aside.
- Beat together sugar and eggs until pale yellow in the bowl of an electric mixer fitted with the paddle attachment. Blend in oil and pumpkin purée until mixture is smooth.
- Blend half of flour mixture into egg mixture until just combined. Scrape sides of bowl, then stir in raisins. Add remaining flour mixture to batter, mixing just until combined.
- Scoop batter into prepared muffin pan, filling about 3/4 full.
- Combine all ingredients in a medium bowl. Mash butter with a fork until mixture resembles coarse crumbs. Sprinkle about 1 teaspoon streusel on each muffin.
- Bake 18 minutes, then lower oven temperature to 325°F and bake 5 minutes more or until golden brown.
posted on October 17th, 2014 by Rachel Brent, Food & Beverage Marketing Communications Coordinator
Hellu iferybudy, tudey zee Swedish Chef veell shoo yuoo—let’s try that again—Hello everybody, today the Swedish Chef will show you how to re-create Shrimp Tacos from Epcot International Food & Wine Festival at home. Don’t worry, we provide subtitles. Bork Bork Bork!
In case you couldn’t understand Swedish Chef, here is the recipe so you can make Shrimp Tacos at home:
Tacos de Camarones (Shrimp Tacos)
Makes 10 (6-inch) tacos
- 2/3 cups mayonnaise
- 7.5 ounce can chipotle peppers in adobo sauce, puréed
- Vegetable oil for frying
- 1 egg white
- 1/4 cup plus 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon parsley, dried
- 1/2 teaspoon paprika
- 1/4 teaspoon baking powder
- 1/4 teaspoon garlic powder
- 1/8 teaspoon baking soda
- 1/2 cup water
- 1 pound large shrimp, peeled, deveined, about 30 to 35 shrimp
- 10 (6-inch) flour tortillas
- 3 cups shredded red cabbage
- 3/4 cup favorite salsa verde
For chipotle sauce:
- Mix mayonnaise and puréed chipotle peppers in a medium bowl until smooth. Cover and refrigerate.
For tempura shrimp:
- Heat about 2 inches of vegetable oil to 375˚F in a deep fryer.
- Beat egg white in a small bowl until frothy and light. Do not overbeat. Set aside.
- Mix together flour, cornstarch, salt, parsley, paprika, baking powder, garlic powder, and baking soda in a large bowl. Add water and egg white; mix until smooth.
- Add shrimp and toss until fully covered with batter.
- Drop 6 to 8 at a time in hot oil. Do not overcrowd. Fry 2 to 3 minutes or until golden brown and crispy. Remove fried shrimp and drain on paper towels.
- Spread 1 heaping tablespoon of chipotle mayonnaise on flour tortilla and place 3 shrimp down middle. Top with small handful of cabbage and drizzle with salsa verde.
posted on October 10th, 2014 by Pam Brandon, Disney Parks Food Writer
‘Tis the season – for pumpkin, that is. The ubiquitous gourd takes center stage at Disneyland Resort this time of year, flavoring everything from coffee to soups, and yes, even old-school pumpkin pie.
Disneyland Resort Bakery gets in on the fun with pumpkin beignets, pumpkins twists, pumpkin muffins and pumpkin cream cheese muffins sold throughout the parks and hotels. We got hooked on this pumpkin cheesecake that you’ll find at Boardwalk Pizza & Pasta at Disney California Adventure park, Jolly Holiday Bakery Café and French Market in Disneyland park and White Water Snacks at Disney’s Grand Californian Hotel & Spa. The graham cracker crust with a pinch of ginger, classic cheesecake filling and a drizzle of chocolate on top create a trifecta of yum.
Beyond the bakery, there’s pumpkin spice latte at Starbucks, and Boudin Bakery’s pumpkin-shaped sourdough at Pacific Wharf Café, the Pacific Wharf bread cart and Mortimer’s Market, all at Disney California Adventure park.
And if you’re in search of that good ol’ pumpkin pie, you’ll find it at Plaza Inn, Carnation Cafe, Village Haus Restaurant, River Belle Terrace and French Market Restaurant in Disneyland park, and at Flo’s V-8 Café and Boardwalk Pizza & Pasta at Disney California Adventure park.
Makes 9-inch cheesecake
- 1 1/2 cups crushed graham cracker
- 3 tablespoons granulated sugar
- 1/2 teaspoons ground ginger
- 1/3 cup butter-melted
- 3 (8-ounce) blocks cream cheese, softened
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 eggs
- 15-ounce can pumpkin purée
- 2 tablespoons cornstarch
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 5-ounce can evaporated milk
- Chocolate syrup, for drizzling
- In a bowl combine the crushed graham cracker, sugar and ginger. Melt the butter and stir into mixture.
- Spray bottom and sides of a 9-inch springform pan. Press crust mixture into bottom of pan using your hands.
- Place pan on a large piece of foil and wrap foil tightly up sides and around pan.
For cheesecake filling:
- Preheat oven to 325°F.
- Beat cream cheese, brown sugar, and granulated sugar together in the bowl of an electric mixer fitted with the paddle attachment. Scrape down sides of bowl.
- Add eggs, one at a time, mixing well after each addition. Scrape down sides of bowl.
- Whisk together pumpkin purée, cornstarch, cinnamon, and nutmeg in a medium bowl until well combined. Add pumpkin mixture to cream cheese mixture, beating until well combined. Scrape down sides of bowl. Add evaporated milk, mixing well.
- Slowly pour cheesecake filling onto crust mixture in prepared pan. Drizzle with chocolate syrup.
- Place foil-wrapped pan inside a larger roasting pan. Place oven rack and carefully add enough hot water to reach halfway up sides of springform pan.
- Bake 1 hour, or until center moves only slightly when shaken.
- Turn oven off. Crack open oven door, and allow cheesecake to cool inside oven 1 hour.
- Remove pan from water bath and set on a wire rack to cool completely. Cover top of pan with foil and refrigerate for at least 4 hours and up to overnight.
Cook’s Notes: Wrapping foil around springform pan prevents water from the water bath from getting into the cheesecake. The slow cooling inside the oven prevents cheesecake top from cracking.
Perfect Dish for Fall Weather from Chef Scott Hunnel at Victoria & Albert’s at Disney’s Grand Floridian Resort & Spa
posted on October 1st, 2014 by Pam Brandon, Disney Parks Food Writer
Victoria & Albert’s at Disney’s Grand Floridian Resort & Spa is the crème de la crème of Disney restaurants – the only AAA Five-Diamond restaurant in Central Florida, and home to Chef Scott Hunnel, a James Beard Award-nominated pro who runs the small kitchen with his finely tuned team.
With only 53 coveted seats in the dining room, plus the opulent (and even smaller) Queen Victoria’s Room and private Chef’s Table in the kitchen, we can’t all get a reservation, but Chef Hunnel kindly shares this pan-seared sablefish that you can make at home. It’s the sort of dish that tastes simple but takes some care to prepare.
At Victoria & Albert’s, this dish is served with beautifully sculpted baby vegetables and garnished with delicate fried carrot curls. Sablefish is also known as black cod and butterfish. If you can’t find sablefish, a good substitution is Chilean sea bass. And if you can’t find Zellwood sweet corn, any fresh corn will work.
Pan-Seared Sablefish with Fingerling Potatoes and Zellwood Corn
- 2 ears Zellwood sweet corn
- Olive oil, for roasting corn and sautéing vegetables
- 1/2 sweet red pepper
- 1/2 red onion, diced small
- 1 teaspoon toasted cumin
- Coarse salt, freshly ground black pepper, to taste
- 1 teaspoon extra virgin olive oil
Zellwood Corn Sauce
- 2 tablespoons olive oil
- 1/2 onion, diced
- 1/2 leek, white part only, diced
- 1 stalk celery
- 1 teaspoon minced garlic
- 8 ears Zellwood corn, kernels removed
- 1 cup white wine
- 1 quart corn stock or chicken stock
- 1 bouquet garni (thyme, parsley, bay leaves, and peppercorns tied together with string)
- 1 cup heavy cream
- Coarse salt, freshly ground black pepper, to taste
- 6 tablespoons butter
- 1 pound fingerling potatoes
- Olive oil, for sautéing
- Coarse salt, freshly ground black pepper, to taste
- 1 tablespoon minced fresh chives
- 1/2 cup olive oil
- 4 (5-ounce) portions sablefish
- Fresh white pepper, Maldon sea salt, to taste
For corn relish:
- Husk corn and lightly brush with olive oil. Heat a saute pan or grill over medium-high heat.
- Place corn in pan and rotate every few minutes using tongs. Baste with a little olive oil, as needed. Cook 7 to 10 minutes, or until corn is charred and tender. (If charring too fast, lower heat slightly.) Cool and slice kernels from the cob. Set aside.
- Preheat oven to 425°F. Halve pepper lengthwise; remove stems, seeds, and membranes. Place cut side down on foil-lined baking sheet.
- Roast 20 to 25 minutes, or until skins are blistered. Carefully bring foil up and around the pepper halves to enclose. Let stand 15 minutes, or until cool enough to handle.
- Loosen edges of skins from pepper halves with a sharp knife. Slowly pull off skin and discard. Dice one-half into 1/2-inch pieces. Set aside.
- Heat 1 teaspoon olive oil in a small saute pan. Saute corn, pepper, and onion until soft. Stir in cumin and season to taste. Remove from heat and toss with extra virgin olive oil. Set aside until ready to serve.
For Zellwood corn sauce:
- Heat saute pan over medium heat. Saute onion, leeks, and celery for 1 minute.
- Add garlic and corn, and cook for 10 minutes. Stir in white wine, scraping bits from bottom of pan. Add stock and bouquet garni; reduce heat and simmer 35 to 40 minutes. Stir in heavy cream and season to taste.
- Remove from heat, purée with immersion blender, and strain through a chinois or china cap. Stir in butter. Keep warm until ready to serve.
For fingerling potatoes:
- Wash and quarter fingerling potatoes. Place in saucepan and cover with water over high heat. Cook 4 to 5 minutes, or until tender, depending on size of potatoes. Remove from heat and cool under running water.
- Heat olive oil in a large saute pan over medium-high heat. Add potatoes and cook until golden and crispy, turn and cooking about 5 minutes.
- Season with salt and pepper and garnish with chives. Keep warm until ready to serve.
- Preheat oven to 400°F. Heat olive oil in sauté pan over high heat.
- Season sablefish with salt and pepper. Place skin side down in pan and sauté for 1 minute or until golden brown. Turn and sauté for 1 minute.
- Roast in oven for about 2 minutes, or until desired doneness.
- Place roasted fingerling potatoes in center of plate and top with fish.
- Drizzle Zellwood corn sauce around fish and potatoes; top fish with corn relish.