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VIDEO: Learn to Make the Tequila Daisy from Carthay Circle Restaurant and Lounge at Disney California Adventure Park

posted on April 6th, 2015 by Rachel Bshero, Food & Beverage Marketing Communications Coordinator

Carthay Circle Restaurant and Lounge at Disney California Adventure park has become known for its innovative modern eats and artisan cocktails. Today, we are beginning a series demonstrating the craftsmanship that goes into some of the restaurant’s signature cocktails.

Watch our bartender create the Tequila Daisy cocktail from Carthay Circle Restaurant and Lounge below:

For those following along at home, these are the ingredients you will need to create the Tequila Daisy:

  • 1.5 Oz tequila
  • 1/2 Oz triple sec
  • ½ Oz agave nectar
  • 1 Oz lime juice
  • 1/2 Oz egg whites
  • Sugared viola garnish
  • Splash of violet liqueur

For reservations, visit or call 714-781-DINE.

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Two New Culinary Favorites at This Year’s Epcot International Flower & Garden Festival

posted on March 13th, 2015 by Pam Brandon, Disney Parks Food Writer

What fun to make our rounds on the World Showcase Promenade and taste all the new creations from Executive Chef Gregg Hannon and his team at the Epcot International Flower & Garden Festival. We love the blooms, but the food gets most of our attention.

Chef Gregg agreed to share two brand-new recipes this year, one savory, one sweet. The Beef Brisket Burnt Ends Hash from The Smokehouse: Barbecue and Brews takes a little time, but, oh, it’s worth it. “Burnt Ends,” by the way are the crunchier outside pieces of leftover brisket – so you get to enjoy a beef brisket, then make this fabulous hash for another meal. And the Florida Blueberry and Lemon Curd Tart from the Florida Fresh Outdoor Kitchen takes advantage of blueberry season in the Sunshine State.

So if we don’t see you on the promenade between now and May 17, we hope you’ll try these recipes at home. For two great Florida Fresh Outdoor Kitchen recipes back by demand this year, check out the Watermelon Salad and Shrimp and Grits.

For more information, call 407/W-DISNEY (934-7639) or go to The festival, including all gardening programs and exhibits, is included in regular Epcot admission.

Outdoor Kitchen Offerings at Epcot International Flower & Garden Festival: Beef Brisket Burnt Ends Hash

Burnt Ends Brisket Hash
Serves 4-6

Pickled Jalapeño Peppers

  • 1/2 cup thinly sliced white onion
  • 1 cup sliced jalapeño peppers
  • 1 cup white vinegar
  • 3/4 cup water
  • 3 tablespoons sugar
  • 1 tablespoon salt
  • 1 tablespoon black peppercorns
  • 1 dried bay leaf
  • 1 clove garlic
  • 1 teaspoon coriander seeds

White Cheddar Cheese Fondue

  • 1 tablespoon butter
  • 1/4 cup diced onions
  • 1 tablespoon all-purpose flour
  • 1 1/2 cups heavy cream
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground white pepper
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon hot sauce
  • 1 cup shredded aged white cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 2 tablespoons diced jalapeño pepper

Burnt Ends Brisket Hash

  • 1 tablespoon canola oil
  • 1 medium white potato, diced
  • 1/2 cup diced white onion
  • 1/4 cup diced celery
  • 1/4 cup diced poblano peppers
  • 2 tablespoons diced jalapeño peppers
  • 3 cups cubed smoked beef brisket
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

For pickled jalapeno:

  1. Place sliced onions and jalapeños in a medium-sized glass bowl.
  2. Combine white vinegar, water, sugar, salt, black peppercorns, bay leaf, garlic, and coriander in a small saucepan. Cook over high heat until mixture boils.
  3. Pour brine over onions and jalapeños. Cover and refrigerate at least 24 hours.

For white cheddar cheese fondue:

  1. Melt butter in medium saucepan over medium heat. Add onion and sauté 5-8 minutes, or until onions are translucent.
  2. Add flour, stirring constantly, for 3-5 minutes. Do not allow mixture to brown.
  3. Add cream, salt, white pepper and nutmeg. Cook over medium heat, stirring constantly, 5 minutes, or until simmering. Reduce heat to low and simmer, stirring occasionally, 20-25 minutes, until mixture is thick and coats the back of a spoon.
  4. Add hot sauce. Slowly add cheese, stirring constantly, 3-5 minutes, until cheese melts and is creamy.
    Add diced jalapeño peppers. Keep warm until ready to serve.

For burnt ends brisket hash:

  1. Heat canola oil in a large sauté pan over medium for 5 minutes, or until oil is shimmering.
    Carefully add potatoes. Cook potatoes over medium heat, stirring occasionally, 6-8 minutes, until potatoes are golden and cooked through.
  2. Add remaining vegetables. Cook 3-5 minutes, until softened. Season with salt and pepper.

To serve:

  1. Evenly divide burnt ends brisket hash among plates. Top with white cheddar cheese fondue. Garnish with pickled jalapeño peppers.

Outdoor Kitchen Offerings at Epcot International Flower & Garden Festival: Florida Blueberry and Lemon Curd Tart

Blueberry Lemon Curd Tarts
Makes 6 tarts

Lemon Pastry Cream

  • 1/4 cup cornstarch
  • 1/2 cup sugar, divided
  • 1 egg
  • 2 egg yolks
  • 2 cups milk
  • 1/2 teaspoon vanilla
  • 1/4 cup butter
  • 1/4 cup lemon juice

Vanilla Tarts

  • 1 egg yolk
  • 2 tablespoon very cold water
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 8 teaspoons (1 stick) cold unsalted butter, cut into 8 pieces

Blueberry Filling

  • 2 cups fresh blueberries, divided
  • 1/4 cup sugar
  • 1/4 cup water
  • 1/2 teaspoon cinnamon

Blueberry Meringue

  • 2 egg whites
  • Pinch of cream of tartar
  • 3 tablespoons sugar
  • 2 tablespoons pureed blueberries

For lemon pastry cream:

  1. Whisk cornstarch, 1/4 cup sugar, egg and egg yolks together in a medium bowl; set aside.
    Combine milk, vanilla and remaining 1/4 cup sugar in medium saucepan, bring to a boil over medium heat. Remove from heat.
  2. Remove 1 cup of hot milk and slowly pour into the cornstarch/egg mixture, whisking briskly, so eggs do not cook.
  3. Stir cornstarch/egg/milk mixture back into remaining hot milk.
  4. Return saucepan to medium-low heat, stirring constantly so eggs do not curdle or scorch on bottom of pan; cook until cream thickens.

  5. Remove from heat and add butter, stirring until completely blended. Stir in lemon juice.
    Pour mixture into a heat-proof container, cover with plastic wrap placed in contact with surface of cream to avoid forming skin. Refrigerate until chilled.

For vanilla tarts:

  1. Mix egg yolk, water and vanilla together in a small bowl; set aside.
  2. Combine flour, sugar and salt in a large bowl.
  3. Cut butter into flour mixture using pastry cutter or 2 knives until texture resembles coarse cornmeal. Butter pieces should be no larger than small peas.
  4. Add egg mixture; mix with fork just until dough pulls together.
  5. Preheat oven to 325°F.
  6. Transfer dough onto lightly floured work surface; pat into a ball and flatten. Cut dough into 6 equal portions.
  7. Roll out each portion into a circle about 2 inches larger than the diameter of each tart pan.
  8. Place dough into tart pans without stretching. With fingers, snugly press dough into sides and bottom. Press along top edge of pans to remove excess dough. Prick bottom and sides of each tart.
    Bake for 15 minutes or until golden brown.

For blueberry filling:

  1. Prepare an ice water bath to accommodate a medium saucepan.
  2. Combine 1 cup blueberries, sugar and water in a medium saucepan.
  3. Cook over medium heat, stirring constantly, until thickened.
  4. Add cinnamon and remaining cup of blueberries, continue to cook until entire mixture thickens slightly, about 2 minutes. Remove from heat and place pan in ice water bath to cool.

For blueberry meringue:

  1. Whip egg whites in a large glass or metal bowl until foamy.
  2. Add cream of tartar, then gradually add sugar and whip until stiff peaks form.
  3. Fold in blueberry puree.

To serve:

  1. Cover bottom of each tart with blueberry filling.
  2. Layer lemon pastry cream on top of blueberry filling.
  3. Place meringue in piping bag with a wide opening decorator tip (so blueberries in meringue do not clog tip). Garnish each tart.

Chef’s note: For the tart, a stand mixer with a flat beater can be using instead of mixing dough by hand. Mix flour, sugar and salt at low speed. Add butter, beat on medium-low speed until texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add egg yolk, water and vanilla mixture, beat just until dough pulls together.

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Tastes of Aulani, a Disney Resort & Spa: Grilled Mahi Mahi Tacos at ‘AMA‘AMA

posted on March 9th, 2015 by Tyler Slater, Public Relations Manager, Disney Destinations

We recently started the new “Tastes of Aulani” series on the Disney Parks Blog so you can take home some of the delicious Hawaiian flavors of Aulani, a Disney Resort & Spa. Today, our series continues with Chef Kevin from ‘AMA‘AMA – Contemporary Island Cooking, preparing the delicious Grilled Mahi Mahi Tacos available during lunch. Enjoy the video and recipe below and then give these tasty tacos a try in your kitchen!

Grilled Mahi Mahi Tacos
Makes 8 (6-inch) tacos

Island Slaw

  • 1 1/2 cups shredded green cabbage
  • 1/4 cup diced pineapple
  • 1/4 tablespoons finely sliced red onions
  • 1/4 tablespoons shredded carrots
  • 3 tablespoons rice vinegar
  • 3 tablespoons salad oil
  • Sea salt, freshly ground white pepper, to taste


  • 1 cup diced tomatoes
  • 3 tablespoons diced white onion
  • 1/4 teaspoon fresh minced garlic
  • 1/2 jalapeño pepper, seeds and white membrane removed, minced
  • Sea salt, freshly ground white pepper, to taste

Chipotle Sauce

  • 1/2 cup light sour cream
  • 1 tablespoon minced chipotle in adobo sauce, or to taste
  • 1/4 teaspoon fresh minced garlic
  • Sea salt, freshly ground white pepper, to taste

Grilled Mahi Mahi

  • 1 tablespoon olive oil
  • 1 pound mahi mahi
  • Sea salt, freshly ground white pepper, to taste

For Serving

  • 8 (6-inch) whole-wheat tortillas
  • Island Slaw
  • Salsa
  • Chipotle sauce
  • Fresh chopped cilantro, for garnish

For island slaw:

  1. Toss together cabbage, pineapple, onions, and carrots in a mixing bowl.
  2. TStir in rice vinegar and oil; season with salt and pepper. Refrigerate until ready to serve.

For salsa:

  1. Combine tomatoes, onion, garlic, and jalapeños in a mixing bowl. Season with salt and pepper.
    Refrigerate until ready to serve.

For chipotle sauce:

  1. Mix sour cream, chipotle, and garlic together in a small bowl. Season with salt and pepper. Refrigerate until ready to serve.

For grilled mahi mahi:

  1. Season grill pan with oil and heat over medium heat.
  2. Season the fish with salt and pepper. Cook for 3 minutes, then turn and cook until just opaque, about 3 to 4 minutes more. Keep warm until ready to serve.

To serve:

  1. Grill tortillas until warm on non-stick pan over medium heat.
  2. Evenly divide island slaw on each tortilla, then top with mahi mahi, salsa, and chipotle sauce. Garnish with cilantro leaves.
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Mickey Check Makes its Way to Disney Ships

posted on February 25th, 2015 by Rebecca Peddie, Manager, Public Affairs

Just because you take a vacation with your family doesn’t mean you have to take a vacation from healthy eating.


Mickey Check meals are now offered on children’s menus aboard all four Disney Cruise Line ships.

The Mickey Check is a tool that makes it easier for parents and kids to identify nutritious choices. Mickey Check meals meet Disney Nutrition Guidelines and feature three or more nutritious food groups such as vegetables, whole grains or lean protein.

Disney chefs are experts in both taste and presentation, especially when it comes to taking healthy food and making it fun and delicious for our youngest guests.

Immersive dining experiences at Disney Parks and on Disney cruise ships blend cuisine with storytelling in a way that only Disney can. Whether it’s a quick meal on the go, a character dining experience or an exquisite adults-only dinner at Remy, cruise guests will find a range of food and beverage options to satisfy their exotic, health conscious and even comfort-food tastes.

Why not kick-start healthy living in your own kitchen? Here’s a recipe for a Mickey Check meal featured at sea that you can prepare as a family at home:

Grilled Chicken Skewer with Roasted Sweet Potatoes, Broccoli Florets and Fruit Salad
Portions: 5
Skill Level: Easy
Time: 40 minutes

Chicken Skewer

  • 15 oz. boneless skinless breast cut into 1 oz. cubes
  • 10 ea. zucchini squares cut 1 ½” square (just the outer skin)
  • 10 ea. red bell pepper squares cut 1 ½” square (just the outside of the pepper)
  • 1 tbsp. Italian flat leaf parsley, chopped
  • 1 oz. olive oil
  • 1/4 tsp. Kosher salt
  • 1/16 tsp. ground black pepper
  • 5 each 6” bamboo skewers soaked in water

In a stainless steel mixing bowl combine the chicken breast, chopped parsley, half of the olive oil and half of the salt and black pepper. Toss the chicken to coat evenly. In a separate bowl combine the red bell pepper squares, zucchini squares and remainder of the oil, salt and pepper. Toss to coat evenly. Each skewer will have 2 pieces of the zucchini, 2 pieces of the red bell pepper and 3 each of the chicken cubes assembled in the following order; red bell pepper, chicken cube, zucchini, chicken cube, red bell pepper, chicken cube, zucchini. Place the chicken on a pre-heated grill and cook until the chicken reaches an internal temperature of 165 degrees. One portion is one cooked chicken skewer.

Roasted Sweet Potatoes

  • 20 ea. sweet potato battonet sticks (cut 1/2”high x 1/2” wide x 2 ½” long)
  • 1 oz. olive oil
  • 1/4 tsp. Kosher salt

In a stainless steel mixing bowl toss the sweet potato battonets together with the salt, black pepper and olive oil and toss to coat evenly. Lay the sweet potato battonets on a baking sheet and cook in a 375oF oven for 12-15 minutes until tender. One portion is 4 pieces of the roasted sweet potato battonet.

Steamed Broccoli

  • 20 oz. trimmed broccoli florets

Bring a large pot of water to a boil. Place the broccoli in the boiling water and cook until slightly tender. Remove from the water. One portion is 4 oz. of the cooked broccoli.

Fruit Salad

  • 5 oz. honeydew cut 1” cubes
  • 5 oz. cantaloupe cut 1” cubes
  • 5 oz. pineapple cut 1” cubes

In 5 individual bowls, place 1 oz. of each of the cubed honeydew, cantaloupe and pineapple. Each individual bowl is one portion.

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Wine Tasting with Fess Parker Winery & Vineyard, Feb. 21-22 at Alfresco Tasting Terrace at Disney California Adventure Park

posted on February 13th, 2015 by Pam Brandon, Disney Parks Food Writer

Popular Alfresco Tasting Terrace on the second floor of Golden Vine Winery at Disney California Adventure park features a very cool wine list, new wine flights and small Mediterranean-inspired plates – a lovely spot for a sip of wine on the open-air veranda.

Chef Jorge Cruz has been at Golden Vine Winery less than a year, and after stints at Club 33 and Steakhouse 55 at the Disneyland Resort, he’s having fun with the menu at Golden Vine Winery. His small plates on the terrace are getting high marks from fans, like the Tenderloin Sliders (recipe below) which is on the Alfresco Tasting Terrace daily menu.


At 11 a.m. and 2 p.m. on February 21-22, Alfresco Tasting Terrace will premiere its Winemaker Events with Fess Parker Winery & Vineyard, one of the “Disney Family of Wines,” a diverse collection that displays qualities long identified with Walt Disney and The Walt Disney Company, carrying on the Disney legacy and typifying the passion, innovation and quality that the name Disney symbolizes.

The Fess Parker Winery & Vineyard Winemaker Event will feature wine, a special event appetizer menu and fun stories about the Disney family connection to the winery. For instance, Fess Parker (1924-2010) was named a Disney Legend in 1991 and was honored with his own window in Frontierland at Disneyland. Walt discovered Fess in the movie “Them” and asked him to stop by the studio; Fess brought his guitar, met Walt, sang a song, and said goodbye. Walt cast him as Davy Crockett, and he went on to star in many other Disney productions – but will always be remembered for his coonskin cap.

Seating is limited. For reservations and pricing, visit the podium at Golden Vine Winery or call 714-817-5700.

Guests must be at least 21 years of age to consume alcoholic beverages. Valid photo ID required. Appearances, presentations and events are subject to change or cancellation without notice. Other restrictions may apply.


The Alfresco Tasting Terrace daily menu features Mediterranean-inspired appetizers and wines from the “Disney Family of Wines” — consisting of eight California vintners chosen because of their personal relationship with the Disney name.

The “family of eight” includes Chappellet Winery, Fess Parker Winery & Vineyard, Frank Family Vineyards, Gogi, Lasseter Family Winery, MacMurray Ranch, Silverado Vineyards and Skywalker Vineyards.

These wines can be sipped with favorite appetizers, like the one below.

Tenderloin Sliders
Makes 12

Caramelized Onion-Horseradish Aioli

  • 1 white onion, peeled, halved and thinly sliced
  • 3 tablespoons olive oil
  • Salt and Pepper to taste
  • 1 cup mayonnaise
  • 2 tablespoons prepared horseradish
  • Coarse salt and freshly ground black pepper, to taste

Tenderloin Sliders

  • 1 (2-pound) beef tenderloin
  • Coarse salt, to taste
  • 3 tablespoons light olive oil, divided
  • 12 slider buns, halved
  • 1 cup Caramelized Onion-Horseradish Aïoli
  • 2 tablespoons micro basil or finely chopped basil

For caramelized onion horseradish aioli:

  1. Add oil to a heavy bottom sauté pan over medium-high heat until oil shimmers. Add onions to hot oil, stirring to coat. Add a pinch of salt.
  2. Cook, stirring often, until onions are golden, tender, and dark brown in spots. Set aside.
  3. Combine mayonnaise, horseradish, and 1/2 cup caramelized onions in the work bowl of a food processor; process until fully combined.
  4. Season with salt and pepper to taste.

For tenderloin sliders:

  1. Bring tenderloin to room temperature 1 hour before cooking. Season beef tenderloin generously with salt and pepper. Preheat oven to 475°F.
  2. Heat 2 tablespoons oil in a large, ovenproof skillet over high heat. Sear tenderloin on all sides until outside is well browned, about 10 to 12 minutes total.
  3. Transfer beef on skillet to oven and roast until center reaches 120°F for rare or 125°F for medium-rare, about 18 to 25 minutes. Let beef rest at room temperature at least 15 minutes before slicing.
  4. Cut tenderloin into 1 ½-inch thick slices.
  5. To toast buns, heat remaining 1 tablespoon in a large sauté pan over medium heat. Place buns, cut side down, into pan and toast until light golden brown.
  6. Place 1 slice tenderloin on the bottom half of each bun; top with a dollop of Caramelized Onion-Horseradish Aïoli and sprinkle with micro basil or chopped basil. Top with top half of buns.
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New ‘Cooking Safari With Mickey’ Cookbook Debuts This Spring at Disney’s Animal Kingdom

posted on February 12th, 2015 by Pam Brandon, Disney Parks Food Writer


It was so much fun to work with the chefs at Disney’s Animal Kingdom and Disney’s Animal Kingdom Lodge to put together “A Cooking Safari With Mickey,” a collection of recipes showcasing the flavorful cuisine of South Africa and India.

We know that our guests are well traveled and love exploring new tastes, and sharing these recipes is a treat. Here’s a sneak peek of the cookbook, with one of our favorite recipes from Sanaa in Kidani Village at Disney’s Animal Kingdom Lodge. We like it a little spicy, so add more jalapeños and chili powder. And cardamom pods can be found in Indian grocery stores – -some stores call them seeds, rather than pods. (Each pod is about the size of a dried cranberry and contains 17 to 20 tiny seeds.)


Spicy Durban-Style Chicken
Serves 4

Dry Masala

  • 1 whole star anise
  • 1/2 tablespoon whole cumin seeds
  • 2 whole bay leaves
  • 4 green cardamom pods
  • 1 teaspoon fresh ground cinnamon
  • 1 1/2 tablespoons chili powder
  • 1 1/2 tablespoons ancho chili powder
  • 1 1/2 tablespoons Madras curry powder
  • 2 teaspoons turmeric powder

Chicken and Curry Sauce

  • 1/4 cup canola oil
  • 1 1/4 pounds boneless, skinless chicken thighs
  • Course salt, freshly ground black pepper, to taste
  • 1 cup diced yellow onion
  • 2 jalapeño peppers, seeded and minced
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon minced fresh garlic
  • 3 cups canned crushed tomatoes with juice
  • 1 1/2 cups water
  • 1/4 cup minced cilantro
  • Basmati rice, for serving

For dry masala:

  1. Toast star anise, cumin seeds, bay leaves, and cardamom pods in a heavy, dry skillet over medium heat for 3 to 4 minutes, stirring until spices begin to brown and are fragrant. Remove from heat and cool.
  2. Grind spices in a blender or coffee grinder into a fine powder.
  3. Combine spice mixture with cinnamon, chili powder, ancho chili powder, Madras curry powder, and turmeric powder. Toast in heavy, dry skillet over medium heat for 1 to 2 minutes, stirring until fragrant. Remove from skillet and set aside to cool.

For chicken and curry sauce:

  1. Heat oil in a large heavy skillet over medium heat. Trim fat from chicken and cut into 1-inch cubes. Season with salt and pepper. Place chicken in skillet and brown for 8 to 10 minutes, turning to evenly cook. Remove from skillet and set aside.
  2. Add onions and jalapeños to skillet and cook 4 to 5 minutes, or until onions are translucent. Add ginger and garlic, stirring to combine. Cook for 1 minute. Mix in dry masala mixture with a rubber spatula and cook for 1 minute.
  3. Stir in tomatoes and increase heat to high for 3 to 4 minutes.
  4. Return chicken to skillet, add water, and stir to combine. Bring mixture to a boil, reduce heat to low and simmer for 10 to 12 minutes, or until sauce slightly thickens. Stir in cilantro. Serve immediately over basmati rice.
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Newest Disney Cookbook Features Best Recipes from Disney Parks & Resorts, Disney Cruise Line

posted on February 3rd, 2015 by Pam Brandon, Disney Parks Food Writer

Oh, how Disney kitchens have changed since Disneyland park opened in 1955. Today, we feed guests from around the globe, and our award-winning chefs and sommeliers wow diners with seasonal produce, often sourced locally, and with finds from around the world. More than ever, food is an important part of any vacation experience.


What a delight it was to work with the Disney chefs to create Kitchen Magic With Mickey, featuring 100 oft-requested recipes (many shared on the Disney Parks Blog). I sipped an elegant Colette Champagne Cocktail at Remy on the Disney Cruise Line, and tried smoked buffalo at Victoria & Albert’s at Disney’s Grand Floridian Resort & Spa. But equally delicious (and a little more messy) was the Boo-Ya Chili at ESPN Club and cheesy enchilada soup at Fiddler, Fifer & Practical Café at Disney’s California Adventure park. From high end to family favorites, this cookbook includes a little bit of everything.

The book is divided into traditional chapters, with each recipe tested in a home kitchen. You’ll find classics such as banana bread French toast, scones, and Southern shrimp and grits, and new taste sensations like haupia from Aulani, a Disney Resort & Spa in Ko Olina, Hawaii, and spiced tandoori tofu from Tusker House Restaurant at Disney’s Animal Kingdom.

We hope you’ll re-create a vacation memory in your own kitchen. Kitchen Magic With Mickey is available now at Disney Parks, but here’s a recipe to get you started:


Aulani, A Disney Resort & Spa
Haupia with Mango Compote

Serves 4

If you love coconut, this is the perfect dessert. Chefs at Aulani, a Disney Resort & Spa on beautiful Ko Olina in Hawaii offer guests true tastes of the islands, and haupia, a traditional sweet often served at Hawaiian luaus, is a favorite sweet ending for guests at the Disney Vacation Club resort.


  • 1 (14.5-ounce) can coconut milk
  • 6 tablespoons cornstarch
  • 1/3 cup water
  • 1/4 cup sugar
  • 3 tablespoons shredded coconut, toasted

Mango Compote

  • 1 mango, peeled, cut away from pit, and diced small
  • 1 small lime, washed
  • 1 teaspoon orange blossom honey, heated until thin

For haupia:

  1. Combine 1/2 cup coconut milk and cornstarch in a small bowl, stirring until smooth. Combine remaining coconut milk, water, and sugar in a small saucepan over medium heat. Stir until sugar is dissolved.
  2. Drizzle cornstarch mixture slowly into saucepan, whisking constantly. Cook, whisking vigorously (do not let boil), until mixture is very thick and no longer tastes floury, 4 to 6 minutes.
  3. Pour into 4 (1/2-cup-capacity) ramekins; cover with plastic wrap, pressing plastic wrap directly onto surface of coconut milk mixture.
  4. Refrigerate 2 hours. Garnish with toasted coconut.

For mango compote:

  1. Place mango in a medium bowl. Zest lime into bowl; stir to combine.
  2. Stir in honey. Serve with haupia.

Cook’s note: Mangoes have a hard, oblong pit that runs through the narrow center. To easily cube the fruit, cut each round “cheek” away from pit, score with a paring knife, and cut fruit away from peel.

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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Filed: Aulani, Disney California Adventure Park, Disney Cruise Line, Disney Dining, Disney's Animal Kingdom, Disneyland Park, Disneyland Resort, Hotels & Resorts, Walt Disney World Resort

Tastes of Aulani, a Disney Resort & Spa: Tropical Mai Tai at The `Olelo Room

posted on January 26th, 2015 by Tyler Slater, Public Relations Manager, Disney Destinations

A visit to Aulani, a Disney Resort & Spa, has so many unforgettable experiences. With this in mind, we are starting the “Tastes of Aulani” series so you can bring some of the memorable flavors of Hawai`i back with you. Today you can try your bartending skills at one of the signature cocktails featured at The `Olelo Room, Off the Hook and Wailana Pool Bar! Watch Aulani cast member Keola share the magic behind creating the Tropical Mai Tai at The `Olelo Room in the video below. The recipe follows so you can enjoy a little taste of this Aulani favorite in your own home.

Tropical Mai Tai:

  • 1/2 ounce Odwalla Fresh Lime Juice
  • 2 ounces Pineapple Juice
  • 1/2 ounce Monin Orgeat Syrup
  • 1 ounce Old Lahaina Silver Rum
  • 1/2 ounce BOLS Orange Curaçao
  • 1 ounce Myer’s Original Dark Rum (float)
  • Thin pineapple half-moon and a layer of FOMZ Passionfruit::Mango foam, for garnish
  1. Pour lime juice, pineapple juice, Old Lahaina Silver Rum, Orange Curaçao, and Orgeat syrup in mixing glass; fill with ice and shake for 30 seconds.
  2. Strain into tall glass over fresh ice and add float of Myer’s Original Dark Rum and layer of FOMZ Passionfruit::Mango foam; garnish with a thin pineapple half-moon.
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Disney Cruise Line Recipe: Palo Eggs Benedict

posted on January 13th, 2015 by Stephen Walker, Fleet Culinary Standards and Consistency Chef, Disney Cruise Line

If you watched “The Kitchen” on the Food Network this weekend, chances are your mouth is still watering from the eggs benedict I made with the show’s hosts. (A really fun group, by the way!)


Today, I want to share with you the recipe for this special dish served during brunch in one of our adult-only fine dining restaurants, Palo. I’ve included the recipe using either smoked salmon or ham. Now that I showed you how to create it, it’s your turn to make it at home. Try it this week and let me know how it goes!

Palo Eggs Benedict

Hollandaise Sauce:

  • 1 1/2 cups white wine vinegar
  • 5 peppercorns
  • 1 shallot, finely sliced
  • 1 sprig fresh tarragon
  • 3 large free-range egg yolks
  • 1 cup melted and skimmed (clarified) unsalted butter, warm
  • 1/2 lemon, juiced
  • Salt and freshly ground black pepper

Poached Eggs:

  • 1/4 cup white wine vinegar
  • Salt
  • 10 eggs

Toasted English Muffins with Smoked Salmon:

  • 5 English muffins, split
  • 5 ounces salted butter, softened
  • 15 ounces sliced Scottish smoked salmon
  • 2 ounces American caviar

Toasted English Muffins with Ham:

  • 5 English muffins, split
  • 5 ounces salted butter, softened
  • 15 oz thinly sliced, cooked rosemary ham
  • ½ bunch chives, finely sliced

  1. For the hollandaise sauce: Place the white wine vinegar, peppercorns, sliced shallots and tarragon into a pan, bring to the boil and reduce by half. Strain and reserve.
  2. Place a large pot filled partway with water to the boil, then lower and keep at a simmer. Place the egg yolks in a bowl that will fit over the pot of simmering water but not touch the water. Add 1 tablespoon of the reduced vinegar to the eggs and place the bowl on top of the pot, making sure the water does not touch the bottom of the bowl. Beat the eggs with a balloon whisk, occasionally removing the bowl from the heat so the mixture does not become scrambled, until the eggs thicken and double in size.
  3. Remove the bowl from the pot, then whisk a small ladle of the warm clarified butter into the eggs. Continue to gradually add the butter while whisking. If the sauce becomes too thick, add a small amount of warm water. Whisk in the lemon juice and season with salt and pepper. Keep warm.
  4. For the poached eggs: Mix the white wine vinegar, some salt and 5 cups water in a pan, bring to the boil and then bring down to a simmer. To poach the eggs, crack each egg into an individual small bowl. Use a whisk to gently stir the simmering poaching liquid in a counter-clockwise direction, and pour each egg into the water in the same direction the water is moving. Gently simmer for 1 minute. Remove with a strainer, drain and place onto a garnished English muffin half. (If you are keeping the eggs for later, remove them from the water with a strainer and place immediately in salted ice water. Reheat them in the same cooking water.)
  5. For the toasted English muffins: Meanwhile, place the English muffin halves into a toaster and toast until golden brown. While the muffins are still warm, spread the softened butter onto the open toasted side of each. Layer 1 1/2 ounces of the sliced salmon or ham on each buttered muffin half.
  6. Spoon 2 tablespoons of the hollandaise sauce over each poached egg. Garnish with 1/2 teaspoon of the caviar (for salmon) or chives (for ham).
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A Bowl of Comfort: Clam Chowder from Captain’s Grille at Disney’s Yacht Club Resort

posted on January 2nd, 2015 by Pam Brandon, Disney Parks Food Writer

Just in time for chilly weather, Chef David Hutnick from Captain’s Grille at Disney’s Yacht Club Resort is sharing the recipe for their popular clam chowder. With chopped clams, clam juice and fresh clams, there’s a fresh taste of the ocean in every warm bite. (Plus a little bacon for rich flavor.)

Fresh seafood from around the U.S. is one of the specialties at Captain’s Grille – steamed mussels, lump crab cake, lobster roll, buttermilk-fried rock shrimp, seared tuna, blackened corvina, salmon, snow crab legs and scallops are on the menu, but carnivores will also find a Cabernet-braised short rib and pan-seared chicken on the dinner menu.

Captain’s Grille is open daily for breakfast, lunch and dinner. For reservations, visit or visit 407-WDW-DINE.

Clam Chowder
Makes 6 cups

Chive Oil
1/4 cup light olive oil
1/2 cup chives

Clam Chowder
1/3 cup chopped bacon
1 cup diced red onion
1 cup diced celery
18 ounces chopped clams in juice
3 cups heavy cream
24 ounces (3 cups) bottled clam juice
1 cup diced white or gold potatoes
1 cup dry white wine
1 pound fresh clams, well scrubbed

Bacon-Chive Biscuits
2 cups all-purpose flour
1 1/3 cups cake flour
1 tablespoon sugar
4 teaspoons baking powder
1 1/4 teaspoons salt
1/2 cup cold unsalted butter
1 cup buttermilk
1/2 cup shredded cheddar cheese
1/3 cup finely chopped fresh chives
1/4 cup cooked, crumbled bacon

For chive oil:

  1. Cut chives into 1-inch pieces. Place in a fine-mesh sieve and place under very hot running water for about 3 minutes (this avoids a “grassy” flavor).
  2. Combine chives and oil in a blender. Blend on low until well combined, then blend on high for 2 minutes. Set aside to cool, then refrigerate for 24 hours.
  3. Place a fine mesh sieve over a bowl; pour chive oil into sieve. Do not press on solids; let oil drip through sieve into bowl, discarding solids.

For chowder:

  1. Heat a stockpot over medium heat; add bacon, cooking until golden and beginning to crisp, about 5 minutes. Add onion and celery, stirring to combine. Cook until onion is translucent and celery softens, about 4 to 5 minutes.
  2. Add clams with their juice, stirring to combine. Add cream, clam juice, and potatoes. Simmer, uncovered, until potatoes are tender and soup has thickened slightly, about 5 to 8 minutes.
  3. Heat wine in a large sauté pan with a lid over medium-high heat until simmering. Add clams, cover pan, and cook until clams open, about 5 minutes.
  4. Serve chowder garnished with cooked whole clams and a drizzle of chive oil.

For bacon-chive biscuits:

  1. Preheat oven to 350°F.
  2. Combine flour, sugar, baking powder, and salt in a large bowl. Using fingers or a pastry cutter, blend in butter until mixture resembles wet sand.
  3. Stir in buttermilk; fold in chives, cheese, and bacon, just until combined.
  4. Roll dough to 3/4-inch thickness, then use a small round cutter to cut 8 biscuits.
  5. Whisk together egg and water in a small dish. Brush tops of biscuits with egg wash.
  6. Bake until golden brown, about 8 to 10 minutes.
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