Do you love carrots as much as Sven does? Then you’ll definitely want to try the drink recipe I’m sharing today!
Sven’s Carrot Delight is one of our most unique smoothies served at Summertime Freeze. The blend of carrot juice with other tropical flavors has a surprisingly great taste that you’re sure to love. Next time you visit Castaway Cay, let me know which drink at Summertime Freeze becomes your favorite!
Sven’s Carrot Delight
- 3 oz. Odwalla carrot juice
- 3 oz. vanilla mix
- 1.5 oz. coconut cream
- .75 oz. passion fruit juice
- .75 oz. orange juice
- .75 oz. guava juice
Blend all ingredients with ice and enjoy!
See the posts below for more Summertime Freeze drink recipes:
“Some people are worth melting for.” But that’s not necessary on Castaway Cay! This summer we introduced a new way for you to cool down – with a delicious frozen drink at Summertime Freeze.
I shared with you last week the recipe for Warm Hugs, and today I have another Olaf-inspired beverage for you to try, Worth Melting For. At Summertime Freeze, we top this drink with an Olaf cookie. When you make it at home, you can substitute with two blueberries, one mini carrot and two mini marshmallows for Olaf’s eyes, nose and teeth!
Worth Melting For
- 2 pieces fresh passion fruit
- 6 oz. piña colada mix
- 1 oz. blue curaçao syrup
- Blend passion fruit with piña colada mix and ice.
- Layer bottom of glass with a half ounce blue curaçao syrup.
- Pour drink and drizzle a half ounce blue curaçao syrup.
I have been in love with the Local-style Acai Bowl at Aulani, a Disney Resort & Spa, since my first visit to O’ahu. This healthy and delicious smoothie-like parfait features fresh Hawaiian fruit, organic granola, local honey and other garnishings! To say I crave one here on the mainland every morning would certainly be an understatement. Today, the “Tastes of Aulani” series continues with Chef Kevin preparing my favorite menu item at ‘AMA’AMA – Contemporary Island Cooking. Enjoy the video below and then start your day off with an acai bowl using the recipe below!
Local-style Acai Bowl
- 3/4 cup acai purée
- 1 cup frozen strawberries
- 1 cup frozen blueberries
- 2 bananas, divided
- 1/4 cup local honey, more for drizzling
- 1/2 cup organic granola
- 12 slices starfruit
- 1/2 cup poha berries
- 1/2 cup fresh strawberries
- Fresh mint leaves, for garnish
- Blend purée, strawberries, blueberries, 1 banana, and honey in a blender on high speed. Pour into 4 small serving bowls.
- Top each with even amounts of granola, starfuit, poha berries, strawberries, and banana. Drizzle to taste with honey and garnish with mint.
Chef’s note: Acai is a reddish, purple berry that comes from the acai palm tree which is native to Central and South America. High in antioxidants, the flavor is described as a cross between a rich blackberry or raspberry and a piece of dark chocolate. The sweet-tart poha berry is a relative of the tomatillo that looks like a cherry but tastes more like a tart tomato. Acai purée can be found in the freezer section of local health food stores.
Disney cruisers are in for a cool treat on their next visit to Castaway Cay! Adding to our new “Frozen” fun, we recently opened Summertime Freeze, themed in honor of our lovable friend, Olaf.
Over the next few weeks I’ll be sharing recipes for some of the drinks we’re serving here, starting today with one of my favorites, Warm Hugs. Try it out at home, and then check back next week for another refreshing drink recipe.
- 2 scoops ice cream
- 4 strawberries
- 1.5 oz. coconut cream
- 4.5 oz. Illy Issimo Mochaccino
Blend ingredients and top with whipped cream, fresh strawberries and chocolate syrup.
June is officially National Fruit & Vegetable Month (June 17 is “Eat All Your Veggies Day”), so we’re sharing this super-easy recipe that uses one of summer’s best vegetables.
Cucumbers are best gussied up with a little sweet, a little hot, and this recipe from Nine Dragons Restaurant at the China Pavilion at Epcot has been a favorite for years. The Sichuan peppers add heat to this side salad that goes well with just about anything.
If you’re in the Disney parks, it’s easy to eat your fruits and veggies with plenty of “good for you” kiosks offering whole and cut fruits, fresh veggies and dip, baked potatoes, smoothies, no-sugar-added strawberry bars. Quick-service locations at Disney resorts have also been beefing up their “grab-n-go” sections, making fruit and veggies an easy snack on your way to the parks. We’re satisfied to know that we can spend a day in any of the parks at the Disneyland Resort or Walt Disney World Resort and fresh, whole food is never more than a few steps away.
Diao Yu Tai Cucumber Salad
- 2 Kirby cucumbers, about 4 to 5 inches long
- 1/4 teaspoon salt
- 1 tablespoon vegetable oil
- 4 dried red Sichuan peppers
- 1 cup of white vinegar
- 1 cup of sugar
- Thoroughly wash unpeeled cucumbers and slice into 1/2-inch pieces. Remove seeds if desired.
- Toss cucumbers with salt in a colander. Place colander over bowl and let stand 20 minutes. Drain cucumbers and pat dry with paper towels.
- Heat oil in wok over medium-low heat. Add peppers and stir-fry until pepper darkens to deeper red, 3 to 4 minutes.
- Add vinegar and sugar; bring to a simmer, stirring until sugar dissolves. Remove from heat and cool to room temperature.
- Pour mixture over drained cucumbers in a medium glass bowl; cover and refrigerate for at least 24 hours.
Harambe Market opens May 23 at Disney’s Animal Kingdom, and if you can’t be here for the debut, we’re sharing one of our favorite recipes from the new location.
This chickpea salad, which will be served with the Karubi Ribs from Harambe Market, features distinctive African flavors like tamarind paste and chaat masala. Give the dish plenty of time to marinate before serving.
Serves 8 as a side dish or appetizer
2 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1/2 small jalapeno pepper, seeds removed, minced
1 teaspoon tamarind paste, dissolved in 3 tablespoons of water
1/4 teaspoon chaat masala, optional
1/2 medium yellow onion, diced
2 (14.5-ounce) cans chickpeas, drained and rinsed
2 to 3 tablespoons fresh lime juice, divided
Coarse salt, freshly ground black pepper, to taste
1 large tomato, seeds removed, diced
1/2 cucumber, peeled, seeded and diced
1/2 bunch cilantro, stems removed, minced
- Heat oil in a small sauté pan over medium heat. Add garlic, ginger and jalapeno; cook until garlic is lightly golden. Set aside until mixture is room temperature. Whisk in tamarind paste and chaat masala. Stir in onion. Refrigerate until cold.
- Add chilled spice mixture to chickpeas, tossing to coat. Add 2 tablespoons lime juice and stir to combine. Season with salt and pepper. Refrigerate for at least 1 hour.
- Just before serving, add cucumber, tomato and cilantro. Add remaining 1 tablespoon lime juice, if desired. Serve chilled or at room temperature.
Cook’s notes: Tamarind paste has a distinctive, tart flavor. It can be purchased in Asian and Latin-American grocery stores or online. Chaat masala is a spice blend available in specialty food stores and some grocery stores or online.
What kid doesn’t love chicken nuggets? And what parent wouldn’t love for them to be healthier too? In celebration of Healthy Kids’ Day on April 17, we’re sharing the recipe for Grandpa’s Crispy Baked Chicken from 50’s Prime Time Café at Disney’s Hollywood Studios, where everything on the menu is inspired by old-fashioned home cooking.
The chicken is one of four kids’ meals that get the “Mickey Check” – a tool that makes it easier to identify nutritious choices, found on select kids’ meals and fruit carts throughout Walt Disney World and Disneyland Resorts. To receive the Mickey Check, foods must meet The Walt Disney Company Nutritional Guidelines developed by health experts and align to federal dietary guideline recommendations.
So while the kids are having fun at 50’s Prime Time (watching TV and being playfully scolded by the waitresses), they are enjoying good-for-you tastes like grilled salmon, turkey meatloaf, meatless meatballs over multigrain spaghetti and this healthful version of chicken nuggets that is served with mashed potatoes, carrots and fruit salad.
Grandpa’s Crispy Baked Chicken
- 1/2 cup extra virgin olive oil
- 2 cloves garlic, minced
- 2 pounds chicken tenderloins
- 2 cups panko (Japanese-style bread crumbs)
- Mix oil and garlic in a large bowl. Add chicken tenderloins, cover and refrigerate at least 24 hours.
- Preheat oven to 425°F.
- Press panko gently against each chicken strip until evenly coated. Lay coated chicken strips on a rack on a baking sheet.
- Bake for 10 minutes, turn and bake 5 additional minutes, or until chicken is completely cooked and crisp.
Carthay Circle Restaurant and Lounge at Disney California Adventure park pays homage to the Golden Age of Hollywood. Today’s signature cocktail demonstration is named after a well-known Hollywood starlet, Ginger Rogers.
Watch as our bartender creates the Ginger Rogers cocktail from Carthay Circle Restaurant and Lounge below:
Create your own Ginger Rogers cocktail with these ingredients:
- 1 Oz dry gin
- 1 Oz dry vermouth
- 1 Oz apricot liqueur
- Splash of lemon juice
For reservations, visit Disneyland.com/dine or call 714-781-DINE.
Update: 4/16/2015: The Blue Hawaiian recipe has been updated with a few minor changes
Our “Tastes of Aulani” series returns to The ‘Olelo Room at Aulani, a Disney Resort & Spa, to feature another signature Hawaiian cocktail. If you have mastered the Traditional Mai Tai and Mahi Mahi Tacos, now it’s time to test your skills with another classic: the Blue Hawaiian! Our bartenders at Aulani prepare this beverage at The ‘Olelo Room, Off the Hook and Wailana Pool Bar. However, if you’re at home, let cast member Keola show you how to make this beverage below. What other delicious eats and drinks from Aulani would you like to try at home? Tell us in the comments below!
- 1 ounce House-made Sweet & Sour
- 2 ounces Pineapple Juice
- 1 ounce Old Lahaina Light Rum
- 1 ounce Ocean Vodka
- 1/2 ounce BOLS Blue Curaçao
- Pineapple wedge and pineapple leaf, for garnish
- Pour sweet & sour, pineapple juice, rum and Blue Curaçao in mixing glass; fill with ice and shake for 30 seconds.
- Pour into tall glass; garnish with pineapple wedge and pineapple leaf.
April is Florida Tomato Month, a fact that makes our neighbors to the North just a little covetous – as they are getting ready to plant for summer, we’re already harvesting beautiful, juicy Florida tomatoes. So if it’s early for you, stash this recipe ‘til summertime and re-create a divine taste of this California Grill salad that showcases heirloom tomatoes with a snappy vinaigrette and a rich dollop of ricotta cheese.
Chef Brian Piasecki says his restaurant high atop Disney’s Contemporary Resort at Walt Disney World Resort will just have the Florida tomato salad on the menu for a few more weeks. “Later in the season, we get our heirlooms from Ohio,” says Chef Brian. In peak tomato season California Grill serves up to 200 pounds of tomatoes a week – on everything from tomato flatbreads to risotto, salads and other seasonal dishes.
For reservations, visit DisneyWorld.com/dine or call 407-WDW-DINE.
Heirloom Tomato Salad with Shisito Pepper Vinaigrette
Shisito Pepper Vinaigrette
- 1 cup shisito peppers, stems removed and seeded
- 1 1/2 teaspoons fresh garlic, minced
- 1 1/2 teaspoons fresh shallots, minced
- 2 tablespoons balsamic vinegar
- 2 tablespoons fresh lemon juice
- 3/4 cup extra virgin olive oil
- 1 1/2 teaspoons Tabasco
- 1 tablespoon fresh basil leaves, chopped
- 1 tablespoon fresh parsley, chopped
- Coarse salt and freshly ground black pepper, to taste
Heirloom Tomato Salad
- 4 medium heirloom tomatoes, each cut into 4 slices
- 1 pint small heirloom tomatoes cut in half
- 8 slices sourdough bread, toasted and cut into circles with a round cutter
- 1/4 cup shaved red onion (about a 1/4 of a small red onion)
- 1/2 cup arugula
- 3/4 cup shisito pepper vinaigrette
- 1/2 cup ricotta cheese, divided
- 12 small basil leaves
- Coarse salt and freshly ground black pepper, to taste
For shisito pepper vinaigrette:
- Heat a large skillet over high heat. Add peppers and stir until skins are blistered.
- Combine blistered peppers, garlic, vinegar, and lemon juice in a food processor and process until finely chopped.
- Slowly drizzle in olive oil until dressing is thick. Add Tabasco, pulsing to combine.
- Transfer to medium bowl and stir in herbs. Season to taste with salt and pepper.
For heirloom tomato salad:
- Layer 4 tomato slices and 2 bread rounds on each of 4 plates.
- Combine halved tomatoes, red onion, arugula, and shisito vinaigrette in a medium bowl. Season with salt and pepper; toss well to coat.
- Divide mixture evenly among plates.
- Dollop 2 tablespoons ricotta cheese on top of each salad; top with basil leaves.
Cook’s Note: Shisito peppers are small Japanese peppers that are slightly sweet and mildly spicy. You may substitute poblano peppers for a similar flavor.