The countdown to the New Year has begun! Today, I’m sharing two of our adult beverages created especially for New Year’s Eve celebrations, the Countdown and Fireworks cocktails. I hope you’ve enjoyed my posts this month about the new drinks we’re serving during our Very Merrytime Cruises. Cheers to 2015!
- 2 OZ Midori
- 1 OZ Absolut Citron
- 1/2 OZ Elderflower St.Germaine
- 1/2 OZ fresh lemon juice
- 1/2 OZ agave nectar
- Mix Midori, Absolut Citron, Elderflower St.Germaine, fresh lemon juice and agave nectar.
- Moisten the rim of a martini glass and dip it in sugar.
- Pour drink into martini glass.
- 4 OZ Prosecco
- 1/2 OZ pomegranate syrup
- 2 raspberries
- Mix Prosecco and pomegranate syrup.
- Pour into Champagne flute and top with raspberries.
See the posts below for more recipes from Disney Cruise Line:
Now that I’ve shared recipes for two of our guest-favorite holiday cocktails, our Poinse-tini and Christmas Cookie, I want to give you a taste of the specialty coffees we are serving during our Very Merrytime Cruises. Whether you’re hosting breakfast, dinner or a gathering anytime in between, these coffees are sure to be a hit at your holiday party. Once you’ve tasted them all, let me know your favorite in the comments.
Caramel Pecan Chai
Oregon Chai, caramel pecan syrup and steamed milk.
Paddy Mint Mocha
Espresso, peppermint, chocolate sauce and steamed milk.
Egg Nog Mocha
Espresso, egg nog syrup, chocolate sauce and steamed milk.
If you’re looking for a festive signature cocktail to serve at your holiday party, our Poinse-tini is the perfect choice! Offered during our Very Merrytime Cruises, along with the Christmas Cookie cocktail I shared last week, the sweetness of this easy-to-make concoction makes it a favorite among many. Give it a taste this weekend, and let me know in the comments what you think!
- 2 oz gin
- 1/2 oz Chambord
- 1 oz fresh lemon juice
- 1 oz cinnamon syrup
- Black cherry syrup
- Shake and strain gin, Chambord, fresh lemon juice and cinnamon syrup.
- Moisten the rim of a martini glass and dip it in sugar.
- Layer bottom of martini glass with black cherry syrup.
- Pour drink into martini glass and top with a dash of bitters.
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.