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Happy Villaintine's Day from Disney Parks Blog

Try This Smashed Potato From Disney’s PCH Grill Beachside Bonfire Buffet at Disney’s Paradise Pier Hotel

posted on February 10th, 2016 by Pam Brandon, Disney Parks Food Writer


February is National Potato Lover’s Month, a perfect excuse to make this delicious, slightly decadent recipe from Disney’s PCH Grill that could serve as a main dish (add a big green salad and dinner is done).

What’s not to love about a potato that’s baked, then fried and topped off with a little bacon, sour cream and Cheddar? These mini smashed potatoes would also be perfect appetizers for a game day party.

This recipe is from the generous dinner buffet at Disney’s PCH Grill Beachside Bonfire Buffet at Disney’s Paradise Pier Hotel, and is the perfect side for the kitchen’s smoked tri-tip, ribs, fish tacos, sautéed shrimp, steamed clams and fried chicken, or paired with a mini burger or a hot dog right off the grill. In addition to dinner, you can catch a wave with breakfast favorites at the Surf’s Up! Breakfast with Mickey and Friends at Disney’s PCH Grill, featuring an omelet station, signature flatbreads, parfaits, Mickey waffles and more.

To make reservations, visit Disneyland.com/dine or call 714-781-DINE.

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Mini Smashed Potatoes
Makes 12

Mini Smashed Potatoes
12 miniature gold potatoes, about 1 1/2 inches in diameter
8 cups water
1 1/2 tablespoons coarse salt, divided
1/2 teaspoon black pepper
1 cup vegetable oil

Toppings
1/4 cup sour cream
3 strips bacon, cooked and crumbled
4 tablespoons grated Cheddar cheese
1 tablespoon chopped chives

For smashed potatoes

  1. Place potatoes, water and 1 tablespoon of salt in a large pot. Bring to a boil over high heat, cover and reduce to a simmer. Continue simmering for 15 minutes, until potatoes are fork tender.
  2. Drain potatoes and transfer to a baking sheet. Cool for 5-10 minutes.
  3. Place a small plate on top of one potato, and gently push down, until the potato is 1/3 of its original size and just begins to split open on the side. Repeat with remaining potatoes.
  4. Heat oil in a 12-inch frying pan over medium high-heat for 3-5 minutes, until oil reaches 350°F.
  5. Carefully place the potatoes in the hot oil and fry for 2 minutes per side, until golden brown and crispy.
  6. Place potatoes on a baking sheet lined with paper towels to drain. Season with remaining salt and pepper.

To serve

  1. Place smashed potatoes on a large serving platter.
  2. Top each potato with 1 teaspoon of sour cream, 1/2 teaspoon chopped bacon, 1 teaspoon shredded cheddar cheese and 1/4 teaspoon of chives.

This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version. All recipes are the property of Walt Disney Parks and Resorts U.S., Inc., and may not be reproduced without express permission.

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Nine Dragons Restaurant in China Pavilion at Epcot Celebrates ‘Year of the Monkey’ Beginning Feb. 8

posted on January 25th, 2016 by Pam Brandon, Disney Parks Food Writer


Nine Dragons Restaurant in the China Pavilion at Epcot has been a longtime favorite, maybe because we’ve had the privilege of meeting the talented Asian chefs in the kitchen who create authentic Chinese dishes. Yes, they cater to Americanized tastes with favorites such as Kung Pao chicken and sweet-and-sour pork, but it’s also the place where you can enjoy braised pork belly steamed buns, shrimp and taro lollipops and Shanghai xiaolongbao, the ultimate steamed pork soup dumplings.

In celebration of the Chinese “Year of the Monkey,” Nine Dragons is offering some special menu items and a new prix fixe lunch menu.

The lunch special (3 courses for $17.98) starts with spring rolls or pot stickers. There is a choice of three entrees: Happily Family, with sliced chicken breast, beef and shrimp stir fry; Moo Goo Gai Pan with stir-fried chicken breast, mushrooms and snow peas; and General Tso’s Chicken Buns Lunch Box with three steamed buns and hot-and-sour soup. Dessert is strawberry-red bean ice cream or ginger-caramel ice cream.

Another addition to the menu, just for Year of the Monkey are three steamed buns: braised pork belly served with chili aioli; sweet-and-sour, batter-fried fish buns topped with pork floss; and General Tso’s Chicken buns with batter-fried chicken breast. (Pork floss is dry, fluffy shredded pork seasoned with soy sauce and sugar.) Add a cold Tsingtao beer for a real treat.

The menu specials run through January 27, 2017, so you have plenty of time, with the restaurant open daily for lunch and dinner (Disney Dining Plan accepted). Passholder, Disney Vacation Club, Tables in Wonderland and Golden Oak discounts are accepted (to celebrate the Chinese New Year, all these discounts are 20% for the month of February). For reservations, visit Disneyworld.com/dine or call 407-WDW-DINE.

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If you’d like to try to make the steamed buns at home, here’s a recipe. Happy Year of the Monkey!

Sweet-and-Sour Fish on Steamed Buns
Makes 4

Sweet-and-Sour Sauce

  • 1 cup water
  • ½ cup ketchup
  • ¼ cup Worcestershire sauce
  • ¼ cup sugar
  • ¼ cup vinegar
  • ½ teaspoon salt
  • 2 teaspoons cornstarch

Fish

  • 8-ounce fillet white fish, such as cod, snapper or grouper
  • ½ teaspoon salt, plus additional for seasoning
  • Pinch ground white pepper
  • ¾ cup all-purpose flour
  • ¼ cup cornstarch
  • 1 teaspoon baking powder
  • 2/3 cup water
  • 2 tablespoon vegetable oil, plus additional for frying
  • 4 prepared bao buns (folded Chinese-style steamed buns–see Cook’s Note below)

Garnish

  • Thinly sliced onion, carrot, and lettuce
  • Pork Floss (see Cook’s Note below)

For sweet-and-sour sauce:

  1. Combine water, ketchup, Worcestershire sauce, sugar, vinegar, and salt in a small saucepan over medium-high heat. Bring to a simmer.
  2. Combine cornstarch with 2 tablespoons water, stirring until dissolved. Stir cornstarch mixture into sauce, stirring constantly. Simmer, stirring constantly, until sauce thickens, 1 to 2 minutes. Set aside.

For fish:

  1. Pat fish dry and cut into four equal-size pieces.
  2. Season fish with salt and white pepper. Set aside.
  3. Whisk together flour, cornstarch, and baking powder in a medium bowl. Whisk together water and 2 tablespoons vegetable oil. Add water mixture to flour mixture, whisking just until no lumps remain.
  4. Pour vegetable oil into a deep pan to a depth of at least two inches. Heat oil to 350°F.
  5. Dip seasoned fish into prepared batter. Shake off excess. Drop gently into oil. Fry 2 to 3 minutes, until golden brown.
  6. Transfer cooked fish to a plate lined with paper towels. Sprinkle with salt.
  7. Reheat steamed buns by placing in a steamer basket over simmering water 4 to 5 minutes.
  8. On a plate, assemble bun by inserting a slice of fried fish between a bun, ladle sweet and sour sauce over fried fish, and place garnish over sauce. Sprinkle with pork floss (optional). Serve immediately.

Cook’s note: Bao buns are available in the refrigerated or freezer section of Asian markets. Pork floss is a sweet and salty dried, shredded pork product available in most Asian markets.

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Senses Juice Bar on the Disney Dream: Recipe for Restoration

posted on January 19th, 2016 by Salah Chetbi, Dining and Beverage Standards and Consistency Manager, Disney Cruise Line


At our new Senses Juice Bar on the Disney Dream, it’s easy to keep your fitness afloat by refueling with a nutrient-packed beverage. A variety of fresh ingredients are available to satisfy your taste buds in a healthy way.

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In my final post of this series, I’m sharing a recipe to restore harmony and balance. Its delicious mixture of fruits and vegetables is sure to fill you up and leave you wanting more at the same time.

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Ingredients

  • 6 Strawberries
  • ½ Avocado
  • 4 Mint leaves
  • 6 slices Beet
  • ½ Apple
  • 4 Goji berries
  • 4 oz water

Directions

  1. Blend with or without ice based on desired consistency.

For more recipes from Senses Juice Bar, check out these past posts:

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Senses Juice Bar on the Disney Dream: Recipe for Rejuvenation

posted on January 12th, 2016 by Salah Chetbi, Dining and Beverage Standards and Consistency Manager, Disney Cruise Line


In my latest recipe series, I’m sharing how to make delicious beverages served at the new Senses Juice Bar on the Disney Dream. With an ocean view in an area reserved for adults, enjoying a juice or smoothie here is the perfect way to refuel and replenish after a visit to the spa or fitness center.

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Last week I gave you a recipe that’s perfect for athletes after a workout in the fitness center, and today I’m turning my focus to spa-goers. Following a rejuvenating massage or facial, this antioxidant-rich drink will be calling your name.

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Ingredients

  • 1 Banana
  • 10 Blueberries
  • 8 Strawberries
  • 3 oz Almond milk
  • 2 tbsp Sunflower seeds
  • Sprinkle of Turmeric powder

Directions

  1. Blend with or without ice based on desired consistency.

For more recipes from Senses Juice Bar on the Disney Dream, visit the post below:

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Recipe: Christmas Red Velvet Cupcakes from Vanellope’s Sweets and Treats

posted on December 21st, 2015 by Kelly Vanarsdall, Food and Beverage Standards Manager, Disney Cruise Line


Still deciding on the perfect sweet treat to make this week? Our Christmas red velvet cupcakes from Vanellope’s Sweets and Treats on the Disney Dream are great for holiday gatherings. Plus, decorating the cupcakes makes for a fun family activity!

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Christmas Red Velvet Cupcakes with Cream Cheese Frosting
Makes 15 large cupcakes

Ingredients: Red Velvet Cupcakes

  • 9 Oz All Purpose Flour
  • 2 Oz Cocoa Powder
  • 1 tsp. Baking Powder
  • .5 tsp. Salt
  • 7 Oz Unsalted Butter
  • 12 Oz Granulated Sugar
  • 3 Eggs
  • 7 Oz Sour Cream
  • 7 Tbsp. Whole Milk
  • 2 Tbsp. Red Food Color
  • 1 tsp. Vanilla Paste (found in specialty stores or online)
  • 1 tsp. Cupcake Liners
  • 1 tsp. Assorted Candies for Decorating

Directions:

  1. Sieve the dry ingredients together and set aside.
  2. Beat the butter and sugar in a mixing bowl, until light and fluffy. Beat in the eggs, one at a time until mixture is combined.
  3. Mix in the sour cream, milk, food color and vanilla paste.
  4. Gradually beat in the flour mixture on low speed until just blended. Do not over beat.
  5. Place the cupcake liners into a large cupcake pan and spoon in the mixture. Bake at 360 degrees for 15-20 minutes or until the center is baked.

Ingredients: Cream Cheese Frosting

  • 14 Oz Cream Cheese / Softened
  • 11 Oz Unsalted Butter / Softened
  • 11 Oz Confectioners Sugar
  • 1 tsp. Vanilla Paste

Directions:

  1. Beat together all ingredients until light and fluffy.
  2. Spoon the mixture into a pastry bag with a large plain nozzle.
  3. When the cupcakes are cool and ready for frosting, pipe on top of the cupcake and decorate as desired.

Find out more about Vanellope’s Sweets and Treats from my previous posts:

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Recipe: Oreo Cookies from Vanellope’s Sweets and Treats

posted on December 7th, 2015 by Kelly Vanarsdall, Food and Beverage Standards Manager, Disney Cruise Line


Just in time for the holidays, over the next few weeks I’ll be sharing recipes of delicious items for purchase at Vanellope’s Sweets and Treats on the Disney Dream. Today’s recipe – Oreo cookies with a twist – are perfect for holiday party favors and gift baskets.

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Oreo Cookies filled with Raspberry Chocolate Cream
Makes 15 cookies

Ingredients: Raspberry Chocolate Cream

  • 1 Cup Raspberry Puree
  • 16 Oz White Couverture Chocolate / Chopped
  • 4 Oz White Coating Chocolate / Chopped
  • 1 Pkg Oreo Cookies
  • 1 Pkg Lollipop Sticks
  • 1 Pkg Dark Coating Chocolate
  • 1 Pkg Miscellaneous Candies or Nuts for Decorating

Directions:

  1. In a saucepan, bring the raspberry puree to a boil over medium heat.
  2. Pour the hot puree over the two different white chocolates in a bowl and mix until combined and smooth. Set aside to cool.
  3. Take 15 Oreo cookies and separate each to form two portions, with frosting on one end of each. Place the cookie half with the frosting on a tray, frosting side up.
  4. When the raspberry cream is firm, spoon the mixture into a pastry bag with a plain piping tip on the end.
  5. Pipe the filling on top of the frosting on the Oreo Cookie, and then place a lollipop stick in the middle, leaving one end of the stick out of the cookie.
  6. Firmly place the plain half of the Oreo on top of the raspberry cream, forming a sandwich again.
  7. Clean the sides to make a perfect cookie with the lollipop stick coming out. Set in the fridge for 30 minutes.
  8. Melt the dark coating chocolate in a bowl over a double boiler saucepan on a low heat. Dip the Oreo in the chocolate to coat. As you remove the cookie, scrape the excess chocolate before placing on baking paper.
  9. Decorate dipped cookies as desired.

Find out more about Vanellope’s Sweets and Treats from my previous posts:

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Holiday How-To: Holiday Leftovers Panini

posted on November 23rd, 2015 by Rachel Bshero, Food & Beverage Marketing Communications Coordinator


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!

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VIDEO: Halloween Pumpkin Cheesecake from Disneyland Resort

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.

Pumpkin Cheesecake
Makes 9-inch cheesecake

Crust

  • 1 1/2 cups crushed graham cracker
  • 3 tablespoons granulated sugar
  • 1/2 teaspoons ground ginger
  • 1/3 cup butter-melted

Cheesecake Filling

  • 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

For crust:

  1. In a bowl combine the crushed graham cracker, sugar and ginger. Melt the butter and stir into mixture.
  2. Spray bottom and sides of a 9-inch springform pan. Press crust mixture into bottom of pan using your hands.
  3. Place pan on a large piece of foil and wrap foil tightly up sides and around pan.

For cheesecake filling:

  1. Preheat oven to 325°F.
  2. 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.
  3. Add eggs, one at a time, mixing well after each addition. Scrape down sides of bowl.
  4. 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.
  5. Slowly pour cheesecake filling onto crust mixture in prepared pan. Drizzle with chocolate syrup.
  6. 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.
  7. Bake 1 hour, or until center moves only slightly when shaken.
  8. Turn oven off. Crack open oven door, and allow cheesecake to cool inside oven 1 hour.
  9. 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.

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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.

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Warm Chocolate Pudding with Kerrygold® Irish Cream Liqueur Custard
Epcot® International Food and Wine Festival

Serves 6

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:

  1. Whisk together the egg yolks, cornstarch, and half of the sugar in a medium sized bowl. Set aside.
  2. Combine the milk and the remaining sugar. Bring to a boil over medium heat, stirring constantly.
  3. Slowly pour the hot milk and sugar into the egg yolks, whisking the egg yolks constantly to temper.
  4. Pour back into saucepan.
  5. Cook over medium heat, whisking constantly, for 2 minutes, until custard thickens.
  6. Once thickened, pour custard into a medium bowl set in an ice bath.
  7. Whisk in Irish cream liqueur and cool while warm chocolate pudding is baking.

For warm chocolate pudding:

  1. Preheat oven to 375°F.
  2. Lightly butter the bottom and sides of 6 (6 ounce) ramekins. Lightly dust with sugar, shaking out any extra sugar.
  3. 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.
  4. Beat egg yolks and whole eggs together in a large bowl. Add sugar and whisk for 2 minutes, until sugar is fully incorporated.
  5. Fold in melted chocolate.
  6. Fold in sifted flour, mixing until smooth.
  7. Evenly divide among prepared ramekins.
  8. 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.
  9. Cut around the sides of the cake with a knife to loosen from the ramekins. Invert onto a plate.
  10. Pour 2-3 tablespoons of custard sauce on top of warm pudding before serving.
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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.

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Pork Goulash Pierogi
Serves 6 to 8

Pork Goulash

  • 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

Sauerkraut Pierogi

  • 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:

  1. Heat canola oil in large braising pan over medium high heat. Add onions and caramelize until lightly browned, about 10 to 12 minutes.
  2. Season diced pork with salt, pepper and 1 tablespoon paprika.
  3. Reduce heat to medium and add garlic and seasoned pork to onions. Sauté for 2 minutes.
  4. Add bay leaves, caraway seeds, pepper flakes and remaining paprika. Sauté until meat begins to brown.
  5. 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.
  6. 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.
  7. Remove from heat. Cover and set aside until serving.

For sauerkraut pierogi:

  1. Combine flour and salt in large bowl of standing mixer. Blend on low speed using bread hook attachment.
  2. 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.
  3. 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.
  4. 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.
  5. In large pot, bring 2 quarts salted water to boil. Reduce to simmer.
  6. 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.
  7. 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.

To serve:

  1. Reheat pork goulash to sauce consistency, adding liquid (water, chicken stock, or red wine) to thin if necessary.
  2. Place 3 to 4 cooked pierogi on serving plates and top with goulash. Serve immediately.
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