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!
- 1 ounce Baileys
- 1 ounce Kahlua
- 1 ounce peppermint schnapps
- Vanilla ice cream
- Chocolate sauce
- Whipped cream
- Cookie shavings
- Blend Baileys, Kahlua, peppermint schnapps and ice cream.
- Layer bottom of catalina glass with chocolate sauce.
- Pour drink and top with whipped cream and cookie shavings.
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).
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.
- 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
- 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.
- 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.
- Combine remaining espresso, amaretto, and remaining 1/2 cup sugar in a shallow bowl.
- Quickly dip each ladyfinger into espresso mixture and create a single layer along the bottom of a 13×9-inch dish.
- 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.
- Cover dish with plastic wrap and refrigerate at least for 3 hours and up to 8 hours before serving.
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!
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.
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.
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.
‘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.
At Disneyland and Walt Disney World Resorts, we rejoice in fall’s dip in temperature – nothing dramatic, but the perfect excuse to bring out the soup recipes.
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.
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
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.
Available at Troubadour Tavern and Maurice’s Treats at Disneyland park, and Cozy Cone Motel at Disney California Adventure park.
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.
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.