Not sure what to do with your leftovers from Thanksgiving? In our final turkey-day tip, Lenny DeGeorge, Executive Chef, Concept Development for Walt Disney Parks and Resorts, shows us how to make the perfect holiday panini. Watch below!
posted on November 23rd, 2015 by Rachel Bshero, Food & Beverage Marketing Communications Coordinator
posted on October 30th, 2015 by Rachel Bshero, Food & Beverage Marketing Communications Coordinator
Halloween is almost here but pumpkin cheesecake is a favorite all autumn long, whether it’s an indulgent in-park dessert or a perfect crowd-pleaser for family gatherings, like Thanksgiving. Watch below as Disneyland Resort Chef Christina Orejel gives tips on how to creatively plate this wickedly delicious treat.
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.
Celebrate National Chocolate Day Oct. 28 With This Recipe From the Epcot International Food & Wine Festival
posted on October 28th, 2015 by Pam Brandon, Disney Parks Food Writer
In case you haven’t heard, October 28 is National Chocolate Day, so there’s every excuse to indulge. We have plenty of favorites, but we’re going with the Warm Chocolate Lava Cake with Ganache served at the Ireland Marketplace at the Epcot International Food & Wine Festival – where you can still enjoy this sweet ending through November 15 when the 2015 festival closes.
If you can’t make it to the festival, here’s the recipe. The rich cake with a gooey warm center debuted at the festival in 2005 with an Irish Whiskey Sauce, but the sauce has changed over the years, including this version with Kerrygold Irish Cream.
Be careful not to overbake so that the center remains molten. With a scoop of good vanilla ice cream, it’s worth every calorie.
Warm Chocolate Pudding with Kerrygold® Irish Cream Liqueur Custard
Epcot® International Food and Wine Festival
Kerrygold® Custard Sauce
- 2 egg yolks
- 1 tablespoon cornstarch
- 1/4 cup sugar, divided
- 1 cup milk
- 1/2 cup Kerrygold® Irish cream liqueur
Warm Chocolate Pudding
- 8 ounces semisweet chocolate, chopped
- 1 cup unsalted butter
- 5 egg yolks
- 4 eggs
- 3/4 cups sugar
- 1/3 cup all-purpose flour, sifted
For Kerrygold® custard sauce:
- Whisk together the egg yolks, cornstarch, and half of the sugar in a medium sized bowl. Set aside.
- Combine the milk and the remaining sugar. Bring to a boil over medium heat, stirring constantly.
- Slowly pour the hot milk and sugar into the egg yolks, whisking the egg yolks constantly to temper.
- Pour back into saucepan.
- Cook over medium heat, whisking constantly, for 2 minutes, until custard thickens.
- Once thickened, pour custard into a medium bowl set in an ice bath.
- Whisk in Irish cream liqueur and cool while warm chocolate pudding is baking.
For warm chocolate pudding:
- Preheat oven to 375°F.
- Lightly butter the bottom and sides of 6 (6 ounce) ramekins. Lightly dust with sugar, shaking out any extra sugar.
- Melt the chocolate and butter in a double boiler or heat proof bowl on top of a saucepan of simmering water, stirring until smooth. Remove from heat and cool for 10 minutes.
- Beat egg yolks and whole eggs together in a large bowl. Add sugar and whisk for 2 minutes, until sugar is fully incorporated.
- Fold in melted chocolate.
- Fold in sifted flour, mixing until smooth.
- Evenly divide among prepared ramekins.
- Place ramekins on a baking sheet and bake 23-25 minutes, until the sides of the cake are set and the middle is still soft. Do not overbake.
- Cut around the sides of the cake with a knife to loosen from the ramekins. Invert onto a plate.
- Pour 2-3 tablespoons of custard sauce on top of warm pudding before serving.
National Pierogi Day Oct. 8 – Make Your Own With This Recipe From Epcot International Food & Wine Festival
posted on October 7th, 2015 by Pam Brandon, Disney Parks Food Writer
These little stuffed dumpling are the ultimate comfort food – and for National Pierogi Day we’re sharing this recipe from the chefs at the Epcot International Food & Wine Festival. While Poland isn’t one of the World Showcase countries, it’s been a part of the festival with a marketplace since 1996, and there’s always been pierogi on the menu—one of the festival’s top sellers every single year.
For this year’s 20th celebration of the festival, the chefs created this new version, stuffed with sauerkraut and served with a rich pork goulash.
Pork Goulash Pierogi
Serves 6 to 8
- 1/4 cup canola oil
- 1 large Spanish onion, diced
- 2 pounds pork butt, diced, exterior pieces of fat trimmed
- 1 teaspoon coarse salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons Hungarian paprika, divided
- 4 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon caraway seeds
- 1/2 teaspoon red pepper flakes
- 1 cup tomato paste
- 1/4 cup flour
- 1 1/2 cups chicken stock
- 2 cups sauerkraut, thoroughly drained
- 5 cups all-purpose flour
- 1 teaspoon salt
- 1 cup water or chicken stock
- 3 large eggs
- 1/2 cup butter, softened
- 3 cups sauerkraut, thoroughly drained
- 2 tablespoons butter
For pork goulash:
- Heat canola oil in large braising pan over medium high heat. Add onions and caramelize until lightly browned, about 10 to 12 minutes.
- Season diced pork with salt, pepper and 1 tablespoon paprika.
- Reduce heat to medium and add garlic and seasoned pork to onions. Sauté for 2 minutes.
- Add bay leaves, caraway seeds, pepper flakes and remaining paprika. Sauté until meat begins to brown.
- Add tomato paste and stir until all ingredients are well coated. Dust mixture with flour and stir. Add chicken stock and stir. Reduce heat to simmer and cook for about 30 minutes, stirring occasionally to prevent burning.
- Add sauerkraut and continue to simmer for about 1 1/2 hours or until meat is tender, stirring occasionally and adding water or chicken stock if mixture needs to be thinned. Goulash should be thick but more sauce-like in consistency. Remove bay leaves.
- Remove from heat. Cover and set aside until serving.
For sauerkraut pierogi:
- Combine flour and salt in large bowl of standing mixer. Blend on low speed using bread hook attachment.
- Add chicken stock, eggs and butter. Mix on medium speed until dough forms into ball. Add a bit of water or flour as needed. (Dough can also be made in large food processor.) Cover with plastic wrap and set aside for about 30 minutes.
- Divide dough into 4 equal parts. On lightly floured surface, roll one portion of dough to 1/8-inch thickness and cut into individual pierogi with floured 3-inch to 4-inch biscuit cutter or mold.
- Place 1 full tablespoon of drained sauerkraut in center of pierogi. Do not overfill. Moisten edge of half with water and fold over, pressing edges together to form seal. Repeat step with remaining dough and sauerkraut, keeping pierogi covered with damp towel while assembling others.
- In large pot, bring 2 quarts salted water to boil. Reduce to simmer.
- Working in batches, cook pierogi for 2 to 3 minutes, or until they surface. Remove from water with slotted spoon and place on tray or plate to dry.
- Melt butter in large sauté pan or skillet over medium-high heat until butter just begins to brown. Reduce heat to medium and add pierogi to pan (number depends on size of pan/skillet). Cook until lightly browned. Remove from pan and keep warm until all are cooked, adding more butter if needed.
- Reheat pork goulash to sauce consistency, adding liquid (water, chicken stock, or red wine) to thin if necessary.
- Place 3 to 4 cooked pierogi on serving plates and top with goulash. Serve immediately.
posted on September 9th, 2015 by Pam Brandon, Disney Parks Food Writer
As you make your way around World Showcase Lagoon and over into Future World for new delicious tastes and sips of flavors from around the globe, we can bet there will be a dish or two that you might want to re-create at home to share special memories. The “Epcot International Food & Wine Festival” cookbook for 2015 is a little heftier than the usual collections of recipes we share – it also includes 50 pages of history, photos and memories from the last two decades.
The recipes go all the way back to 1996 and include dishes that represent the festival through the years. And for 2015, Epcot Executive Chef Gregg Hannon is returning some classics to the Marketplace menus, such as pao de queijo (Brazilian cheese puffs), apple strudel in Germany, spicy chicken sausage with polenta in Canada and the lobster roll at Hops & Barley.
We’ve got those recipes, along with dishes that have never left the menu, like Canadian Cheddar Cheese soup, Belgian waffles with berry compote and bo ssam in South Korea. A little bit of history, and a lot of good eating in 20 years.
You’ll have 53 days, September 25-November 16, to enjoy the food, live entertainment, demos and seminars. Go to Epcotfoodfestival.com to start planning! Meantime, here’s a recipe from the book to whet your appetite.
Pepper Bacon Mac and Cheese
Farm Fresh Marketplace
Pepper Bacon Macaroni
- 1 pound macaroni
- 8 slices pepper bacon
- 1/2 cup diced white onions
- 1/2 cup diced green pepper
- 1/2 cup diced red pepper
- 3 small jalapeño peppers, seeded and diced
- 2 cups heavy cream
- 1 pound (4 cups) shredded cheddar cheese
- 1/4 pound (1 cup) shredded Monterey Jack cheese
- 1/4 pound sliced American cheese
- 2 ounces (1/2 cup) shredded Gruyere cheese
- 1/2 cup panko bread crumbs
- 2 slices pepper bacon, cooked and chopped
- 3 green onions, sliced
- Coarse salt, freshly ground black pepper, to taste
For pepper bacon macaroni:
- Cook pasta according to package directions. Drain and set aside.
- Cook pepper bacon until crisp. Chop and set aside. Reserve 2 tablespoons of grease.
- Heat grease in a medium-skillet over medium heat for 3 minutes.
- Add onion, green pepper, red pepper and jalapeño. Sauté for 3-5 minutes, until vegetables are warm, but still crisp. Set aside.
For cheese sauce:
- Heat cream in large saucepan over medium heat. When it begins to simmer, slowly stir in all of cheese, mixing well to melt cheese.
To assemble and serve:
- Preheat oven to 350°F.
- Combine cooked pasta, vegetables and cheese sauce in a large bowl.
- Pour into a 9- x 13-inch baking dish and top with breadcrumbs. Bake 15 minutes, or until breadcrumbs are golden brown.
- Remove from oven and sprinkle with green onions and bacon. Season with salt and pepper. Serve hot.
posted on September 2nd, 2015 by Pam Brandon, Disney Parks Food Writer
While we’re still sweltering in Florida, temperatures are beginning to cool across the U.S., with thoughts of fall – apples and pumpkins, gingerbread and comforting bowls of soup.
So we’re getting ready and rounded up nine of your favorite recipes that we’ve posted on the Disney Parks Blog. Here they are, all in one spot, so take your pick: a hot, crisp gingerbread beignet from Disneyland park, perhaps? Or maybe something fancy like Chef Scott Hunnel’s pan-seared sablefish from Victoria & Albert’s at Disney’s Grand Floridian Resort & Spa at Walt Disney World Resort.
In no particular order, the Top 9:
- Apple Crisp from Napa Rose, Disneyland Resort. What’s not to love about warm apples with splash of apple brandy, and a topping of sugar, oats, pecans and coconut? Bring on the vanilla ice cream.
- Gingerbread Beignets from Café Orleans, Disneyland park. Frying makes everything better — gingerbread never tasted this good.
- Pumpkin Mousse from Epcot International Food & Wine Festival. Forget pumpkin pie. Impress your guests with layers of pumpkin, streusel and apricot-orange sauce.
- Pumpkin Beignets from Club 33, Disneyland park. We love pumpkin. We love beignets. Add a warm maple glaze and watch them disappear.
- Hearty Pozole Soup, Paradise Garden Grill, Disney California Adventure park. “Pozole” is just a fancy word for old-fashioned hominy, giving substance to this tomato broth along with pork. We love the crunchy toppings, too: radishes, lime, cilantro and more.
- Harvest Salad, Carthay Circle Restaurant, Disney California Adventure park. This is really a fancy dinner in a bowl, with duck and caramelized apples (perfect pairing) with the crunch of fresh greens. This one takes a little time, but it’s worth it.
- Pumpkin Twists from Maurice’s Treats, Disneyland park. Our readers love pumpkin, and this baked treat is made with frozen puff pastry and pureed pumpkin. Easier than it looks.
- Pumpkin Muffins. Breakfast or dessert, you decide. With pumpkin, golden raisins and a crunchy streusel topping, we could go either way. Or have for both breakfast and dessert.
- Pan-Seared Sablefish, Victoria & Albert’s, Walt Disney World Resort. If you’re p for a kitchen challenge, this fine dish from Chef Scott Hunnel will elicit praise. If you can’t find sablefish, Chilean sea bass work well. Bon appétit!
posted on August 27th, 2015 by Rachel Bshero, Food & Beverage Marketing Communications Coordinator
Last month on the Disney Parks Blog, we announced breakfast would be coming to Garden Grill Restaurant beginning November 8. Today, I have a deliciously easy recipe to share from this new dining experience: Chip’s Sticky Bun Bake. This new signature item is ooey-gooey and sure to be something the whole family will love.
For reservations, visit DisneyWorld.com/dine or call 407-WDW-DINE.
Chip’s Sticky Bun Bake from Garden Grill Restaurant at Epcot
Yield 6 – 8 servings
- 1 1/4 cup margarine, softened
- 2 teaspoon cinnamon
- 2 1/4 cup brown sugar
- 2 eggs
Sweet Cinnamon Dough
- 1 cup milk
- 2/3 ounce cake (fresh) yeast, crumbled (approximately 3 tablespoons loosely packed)
- 1/4 cup sugar
- 1/2 cup butter, softened
- Pinch of salt
- 1 teaspoon cinnamon
- 3 cups bread flour
- 2 room temperature eggs
- 1 teaspoon milk
- 1 1/2 cups confectioners’ sugar
- 4 tablespoons butter, softened
- 1 teaspoon vanilla extract
For cinnamon smear:
- Cream together margarine, cinnamon and brown sugar.
- Add eggs one at a time, scraping bowl after adding each egg. Mix well and place in refrigerator.
For sweet cinnamon dough:
- Heat milk in small sauce pan to 90 – 95 degrees Fahrenheit. Remove from heat, add cake (fresh) yeast, whisk until dissolved, set aside.
- Mix sugar, butter, salt, cinnamon, eggs and flour in large bowl, until smooth.
- Add yeast mixture slowly, stirring until dough comes easily away from sides of bowl.
- Knead dough on lightly floured surface for 5 to 10 minutes.
- Place dough in large bowl, cover bowl with plastic wrap. Let dough rest 10 minutes or until doubled in size.
- Coat bottom and sides of 12 inch cake pan or 9 x 13 inch pan with butter.
- Punch down dough, knead it a few times, roll out on a floured surface into a 15 by 10-inch rectangle.
- Spread cinnamon smear over dough. Roll up dough beginning at the 15-inch side and pinch edge together to seal.
- Cut into 1 inch slices, quarter each slice, place pieces close together in pan.
- Cover, let dough rise in a warm place until doubled in size, about 45 minutes.
- Preheat oven to 350 degrees, bake about 30 minutes or until golden brown.
- Mix milk, confectioners’ sugar, softened butter and vanilla extract together in a small bowl until smooth.
- Drizzle over warm bun.
posted on August 24th, 2015 by Pam Brandon, Disney Parks Food Writer
It’s a blast from the past with an updated twist – most grown-ups still consider tomato soup and grilled cheese a favorite comfort food. The Disney chefs took this classic and made it a healthful finger food that’s perfect as an after-school snack (or supper for everyone).
In less than hour you’ll have freshly made tomato soup (forget the canned version). Cut grilled cheese into strips that are perfect for little hands – and dipping in the soup is the fun part. Add crunchy apple wedges on the side for a satisfying crunch.
Tomato Soup, Cheese Dippers and Apple Slices
Serves 4 to 6
2 tablespoons olive oil
1 onion, diced small
2 cloves garlic, chopped
2 cups tomato puree
1 sprig each fresh thyme, rosemary, basil, and tarragon
2 cups water
1 teaspoon coarse salt, more to taste
1 teaspoon freshly ground black pepper, more to taste
1 tablespoon tomato paste
Multigrain Cheese Dippers
8 slices multigrain bread
16 thin slices provolone cheese
Olive oil spray
Green Apple Wedges
3 Granny Smith apples
For tomato soup:
- Heat oil in a large pan over medium heat. Add onion and garlic; sauté 3 to 4 minutes.
- Stir in tomato puree; cook 3 to 5 minutes.
- Stir in herbs and water; turn heat to low and simmer 30 to 40 minutes, seasoning with salt and pepper.
- Strain through a medium strainer set over a bowl, pushing soup through with a spatula. Whisk in tomato paste, and season to taste with salt and pepper. Serve hot.
For multigrain cheese dippers:
- Make 4 sandwiches, each with 2 slices of bread and 4 slices of provolone.
- Spray tops and bottoms of sandwiches with olive oil spray.
- Heat sauté pan over medium heat and grill each side 2 to 3 minutes, or until golden.
- Cut each sandwich into 4 equal strips. Serve hot.
Core and slice each apple into 6 wedges.
Evenly divide dippers and apples slices with 3/4 cup soup.
posted on July 31st, 2015 by Salah Chetbi, Dining and Beverage Standards and Consistency Manager, Disney Cruise Line
It’s no surprise Summertime Freeze is a new guest-favorite at Castaway Cay with its “Frozen”-themed drinks and keepsake Olaf cups. So far I’ve given you the recipes for two of our delicious beverages, Warm Hugs and Worth Melting For, which were both inspired by the lovable Olaf.
The recipe I’m sharing today is for Frozen Heart, another one of my favorites since its a blend of so many great flavors. Try it at home, and of course on your next visit to Castaway Cay, and let me know if you agree!
- 5 oz. frozen tropical juice
- 1 oz. coconut water
- .5 oz blue curaçao syrup
- .5 oz. passion fruit juice
- .5 oz. orange juice
- .5 oz. guava juice
Blend frozen tropical juice and coconut water. Layer bottom of glass with blue curaçao syrup. Pour blended drink and add passion fruit, orange and guava juices. Stir to mix.
See the posts below for more Summertime Freeze drink recipes:
posted on July 27th, 2015 by Rachel Bshero, Food & Beverage Marketing Communications Coordinator
Food can change any mood. Nothing can turn a rough day around like a warm bowl of creamy mac and cheese. Or maybe you want to spice up your day with a dish exploding with flavor. Whatever you’re in the mood for, I have a feeling you’ll want to try these recipes inspired by Disney•Pixar’s “Inside Out” and created by Disney Parks Food and Beverage:
- Joy’s More-is-More S’mores: Chocolate and marshmallows fresh out of the oven just ooze happiness, right?
- Sadness’s No-Cry Comfort Food: For those times you need a good cry, try this mac. With its FOUR cheeses, it’s better than tears.
- Fear’s Panko-Protected Long Beans: Vegetables? Never Fear. Fried to a golden brown—this one is mouth-wateringly risk-free.
- Disgust’s Is-That-Broccoli? Pizza: While broccoli normally triggers Disgust’s defenses, this version passes inspection.
- Anger’s Hot-Headed Tuna: It’s exploding with flavor—those Sichuan peppercorns have the same fiery spirit that fuels Anger.
Click here to download all five recipes.
Which recipe do you ‘feel’ like cooking?