Fireworks at Cinderella Castle

Disney Parks Blog Readers Enjoy the Fantastical Land of Oz

posted on February 25th, 2013 by Thomas Smith, Social Media Director, Disney Parks


UPDATE: Want to try some “Glinda the Good” popcorn and “Oz the Powerful” punch at home? Now you can! Find the recipes here.

Disney Parks Blog Readers Enjoy the Fantastical Land of Oz

We kicked off another year of Disney Parks Blog Meet-Ups on Sunday night with hundreds of readers as excited as we were to see a special early screening of “Oz the Great and Powerful.”

Disney Parks Blog Readers Enjoy the Fantastical Land of Oz Disney Parks Blog Readers Enjoy the Fantastical Land of Oz

On the way to the big show at Epcot, everyone had a chance to experience our new “Land of Oz Garden.” Readers then entered an amazingly decorated World ShowPlace and enjoyed some “Glinda the Good” popcorn and “Oz the Powerful” punch.

The group was also treated to new film previews of “Iron Man 3,” “The Lone Ranger” and Disney•Pixar’s “Monsters University” before watching “Oz the Great and Powerful” in RealD 3-D. And of course, there were a few surprises for everyone after the film.

Here’s a look at some more of our favorite images from the night.

Thank you to everyone who attended – it was wonderful meeting so many new friends and fans of the Disney Parks Blog. If you didn’t get a chance to attend, please keep an eye on the Disney Parks Blog for information about our next meet-up opportunity.

“Oz the Great and Powerful” officially hits theaters on March 8.

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‘TRYit’ Tastes for Kids at the Epcot International Flower & Garden Festival

posted on February 18th, 2013 by Pam Brandon, Disney Parks Food Writer


Disney’s TRYit Campaign, Part of Disney’s Magic of Healthy Living Initiative


Do you think you can get your kids to try watermelon salad with pickled red onions? Or a Moroccan sweet pancake? The Epcot International Flower & Garden Festival chefs have chosen some fun dishes to encourage youngsters to try something new as part of Disney’s TRYit campaign.

‘TRYit’ Tastes for Kids at the Epcot International Flower & Garden Festival ‘TRYit’ Tastes for Kids at the Epcot International Flower & Garden Festival

 
“I approached the TRYit dishes for the Epcot International Flower & Garden Festival like I approach new foods with my own children, focusing on great ingredients and finding ways to make them interesting for our younger guests,” said Jens Dahlmann, executive chef for Epcot. “For some dishes, we found fun and interesting ways to present them, like the ‘Frushi’ [fruit sushi] for example, while other dishes such as the Watermelon Salad combine a familiar fruit paired with the unusual tastes of arugula and feta cheese, making it a whole new experience.”

TRYit is part of Disney’s Magic of Healthy Living initiative, partnering with parents to inspire kids to try new foods and new activities. You’ll see TRYit dishes all throughout the World Showcase Promenade. The festival is a fun way to try small bites of something new.
‘TRYit’ Tastes for Kids at the Epcot International Flower & Garden Festival

Look for the TRYit logo on these diverse dishes in the Garden Marketplaces and Festival Center. The festival runs from March 6 – May 19, so there’s lots of time to try them all:

  • Beet Lollipop (Intermissions Café in the Festival Center)
  • Wild Berry Slush (Fruits by the Glass)
  • Baked Goat’s Brie with Kumquat Chutney (The Cottage, United Kingdom)
  • Frushi (Fruit Sushi) (Hanami, Japan)
  • Lasagna Primavera (Primavera Kitchen, Italy)
  • Potato Pancakes with house-made Apple Sauce (Bauernmarkt, Germany)
  • Spring Pancake with Grilled Chicken & Green Apple (Lotus House, China)
  • Watermelon Salad with pickled Red Onions, BW Farms Baby Arugula, Feta Cheese & Balsamic Reduction (Florida Fresh)
  • Angel Food Cake with macerated Florida Berries (Florida Fresh)
  • Ratatouille Tarte with Goat Cheese (L’Orangerie, France)
  • Moroccan Sweet Pancake (Taste of Marrakesh, Morocco)
  • Waterkist Farms Heirloom Tomatoes with house-made Mozzarella, Minus 8 Vinegar & Basil (The Cottage, United Kingdom)

To learn more about TRYit and Disney’s Magic of Healthy Living, visit the Magic of Healthy Living web site.

And here’s one of the TRYit recipes from the Epcot chefs – super-easy to “try it” at home.
Watermelon Salad, One of the ‘TRYit’ Tastes for Kids at the Epcot International Flower & Garden Festival

Watermelon Salad
Walt Disney Parks and Resorts

Serves 6

Balsamic Vinaigrette
1/4 cup white balsamic vinegar
3 tablespoons finely diced shallots
2 tablespoons roasted garlic*
2 tablespoons honey
1 tablespoon fresh lemon juice
1 cup extra virgin olive oil
Coarse salt and freshly ground black pepper, to taste

Pickled Onions
1/2 cup fresh or frozen raspberries
1 1/2 cups water
1/4 cup sugar
2 tablespoons grenadine syrup
1 tablespoon salt
1/4 pound red onions, sliced into 1/4-inch-thick rings

Watermelon Salad
4 cups cubed seedless watermelon
3 cups baby arugula
1/4 cup white balsamic vinaigrette
Coarse salt and freshly ground black pepper, to taste
1/4 cup pickled onion
1/4 cup balsamic glaze*
1/2 cup crumbled feta cheese

For balsamic vinaigrette:

  1. Combine white balsamic vinegar, shallots, garlic, honey, and lemon juice in a blender. Blend until well combined.
  2. With blender running, slowly drizzle in olive oil. Blend until thickened. Season to taste with salt and pepper.

For pickled onions:

  1. If using frozen raspberries, thaw. Purée raspberries in a food processor. Pour purée through a fine-mesh sieve. Discard seeds; set puree aside.
  2. Combine raspberry purée, water, sugar, grenadine, and salt in a medium saucepan over medium-high heat. Simmer 5 minutes, stirring to dissolve salt and sugar.
  3. Add onions; stir to coat, then remove from heat. Set aside 20 minutes.

For watermelon salad:

  1. Divide watermelon among plates. Toss arugula with white balsamic vinaigrette in a medium bowl and lightly season with salt & pepper.
  2. Top each portion of watermelon with arugula. Top each serving with 2 to 3 picked onion rings, then sprinkle with feta. Drizzle with balsamic glaze.

Cook’s Note: Balsamic glaze can be found in most supermarkets on the oil and vinegar aisle. To make your own, place 2 cups balsamic vinegar in a small saucepan over medium-high heat and simmer until reduced to 1/4 cup, about 40 minutes.

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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A Recipe for Disney Cruise Line’s Marinated Lamb Chops

posted on February 4th, 2013 by Stephen Walker, Fleet Culinary Standards and Consistency Chef, Disney Cruise Line


Hello, I’m Stephen Walker, the Fleet Culinary Standards and Consistency Chef for Disney Cruise Line. I first joined Disney Cruise Line as a Chef de Cuisine on the Disney Magic in 2000, and then I served as Executive Chef on the Disney Magic and the Disney Wonder from 2002 until 2008. Now, I work shoreside, where one of the areas I oversee is the Disney Cruise Line menu creation.
“An

We’ve gotten a great response to the Disney Cruise Line recipes posted recently, so I’ll be sharing more of those with you on a regular basis. The dish I want to share with you today is Marinated Lamb Chops with Couscous Tabbouleh and Mint Mojo, a guest favorite at Cabanas on the Disney Fantasy and Disney Dream.

Bon appetit!
“An

Marinated Lamb Chops with Couscous Tabbouleh and Mint Mojo
Serves 4

Lamb Chops
1/2 cup extra virgin olive oil
1/2 lemon, zested and juiced
1/2 teaspoons dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1 clove garlic, roughly chopped
8 to 10 lamb chops
Light olive oil, for cooking

Couscous Tabbouleh
2 cups low-sodium vegetable stock
1 (10-ounce) box couscous
1/4 cup extra virgin olive oil
1 lime, zested and juiced
1 teaspoon ground cumin
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
3 plum tomatoes, seeded and finely diced
3 cloves garlic, finely minced
1 small red onion, finely diced
1/2 European cucumber, seeded and finely diced
1/4 cup finely chopped fresh cilantro
1/4 cup canned chickpeas, drained and rinsed

Mint Mojo
1 1/2 cups mint jelly
1 cup extra virgin olive oil
3 cloves garlic, roughly chopped
1 bunch mint leaves (about 1 packed cup)
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper

For lamb chops:

  1. Whisk together oil, lemon zest and juice, oregano, cumin, and pepper in a shallow dish. Add garlic. Add lamb chops and turn to coat.
  2. Cover with plastic wrap and refrigerate for at least 6 hours or overnight, turning occasionally.
  3. Remove chops from refrigerator and shake off excess marinade. Set aside.
    Heat a large grill pan or skillet over high heat. Brush pan lightly with oil. Add chops and cook 2 1/2 minutes per side for medium-rare.

For couscous tabbouleh:

  1. Bring vegetable stock to a boil in a small saucepan over high heat. Meanwhile, place couscous in a medium heatproof bowl. Drizzle with olive oil. When stock boils, carefully pour over couscous; cover tightly with plastic wrap and set aside 5 minutes.
  2. Uncover and fluff couscous with a fork. Stir in lime zest and juice, cumin, salt, and pepper. Add tomatoes, garlic, onion, cucumber, cilantro, and chickpeas. Stir to combine.

For mint mojo:

  • Combine all ingredients in a food processor. Pulse until well combined.

To serve:

  • Spoon a portion of couscous into the center of a plate; place 2 lamb chops onto the couscous. Drizzle mint mojo around the plate and garnish with a sprig of mint, if desired.
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Disney Cruise Line Double Chocolate Yule Log Recipe Just in Time for the Holidays

posted on December 18th, 2012 by Jonathan Frontado, Disney Cruise Line


Still looking for that extra special holiday dessert to serve this year? Here’s one for you – Disney Cruise Line’s Double Chocolate Yule Log.
Disney Cruise Line Double Chocolate Yule Log

If you’re a chocolate lover like me, then the four main ingredients – chocolate sponge cake, chocolate ganache, chocolate mousse and chocolate glaze – are surely enough to make your mouth start watering.

For complete instructions on how to make these ingredients and assemble this scrumptious dessert,
download the Disney Cruise Line recipe card here.

Disney Cruise Line treats holiday cruisers to a Yule log topped with a fluffy meringue mushroom and decorated with a chocolate Christmas tree sprinkled with Mickey Mouse ears. How will you garnish this dessert for your family?

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Make Your Own S’mores Bake at Home with this Disneyland Park Recipe

posted on December 10th, 2012 by Pam Brandon, Disney Parks Food Writer


“Make

Winter holidays are the time for sweet indulgences, so what better time to share this goodie – perfect for splitting around a fire pit or the kitchen table? Give everyone a spoon and dig in!

This gooey, oft-ordered wow of a dessert is a collaborative effort at Big Thunder Ranch Barbecue at Disneyland park, on the menu for just a few months. Chef Craig Orrell created the recipe with Chef Toby Hollis and the Disneyland Resort Central Bakery team.

We think it’s the perfect taste of childhood for this time of year.

S‘mores Bake
Serves 8
1 (10.5-ounce) box fudge brownie mix
1 (1-pound) bag large marshmallows
1/4 cup plus 2 tablespoons hot fudge sauce, warmed
8 graham crackers

  1. Preheat oven to 375°F. Spray a 9×13 cake pan with cooking spray. Prepare brownie batter per package directions and pour into prepared cake pan. Bake 20 to 22 minutes, or until a wooden pick inserted in the center comes out with moist crumbs clinging to it.
  2. Turn oven to broil.
  3. Place marshmallows over brownies. Leaving oven door ajar, place marshmallow-topped brownies under broiler 1 1/2 to 2 minutes or until marshmallows are golden brown, watching very closely to avoid burning.
  4. Drizzle hot fudge sauce over top of toasted marshmallows.
  5. Take half of the graham crackers and break them into planks; crush other half of graham crackers into crumbs.
  6. Sprinkle crushed graham crackers over top of toasted marshmallows, and place graham cracker planks randomly into toasted marshmallows. Serve immediately.


For more dessert recipes, check out the posts below:

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Tamales: A Holiday Tradition at the Disneyland Resort

posted on December 3rd, 2012 by Pam Brandon, Disney Parks Food Writer


For many families, tamales are a delicious Christmas Eve tradition, with the process of making them with family and friends – scooping and smearing the dough, wrapping in corn husks and snugly tying – an endearing custom.

In this video, Disneyland Resort Chef Martha Sigala shows how she makes a vegetable tamale, basically a dumpling made with masa (hominy flour) dough filled with potatoes and carrots, then steamed in a natural wrapper (typically a corn husk or banana leaf). It takes lots of organization, and rolling takes a little practice, but the result is flavorful comfort food worthy of sharing.

Chef Martha shows you her technique in the video below, and the following recipe is from Rancho del Zocalo Restaurante in Disneyland park.

Vegetable Tamales
Makes 18 tamales

Red Chile Sauce
1 (3-ounce) bag dried California chiles (about 12 to 14 chiles)
2 teaspoons ground cumin
1 teaspoon sea salt
Pinch ground bay leaves (see Cook’s Notes below)

Vegetable Filling
4 large fresh pasilla peppers (may substitute poblano peppers)
2 medium russet potatoes
4 medium carrots
1/2 (1-pound) bag frozen sweet peas
1 pound queso fresco

Tamale Dough
3 1/2 cups masa harina (see Cook’s Notes below)
1/2 cup vegetable shortening at room temperature
1 1/2 teaspoons coarse salt
2 cups reduced sodium chicken broth
1 1/2 teaspoons baking powder

Tamale Wrappers
24 dried corn husks, soaked in boiling hot water for 2 hours or overnight.

For red chili sauce:

  1. Place chiles in a medium bowl. Pour 3 cups of boiling water over, submerging chiles completely in water. Soak for 2 hours.
  2. Place soaked chiles into blender with the remaining ingredients. Add just enough water to cover chiles (no more than 2 cups). Purée until smooth.
  3. Strain mixture through a fine-mesh sieve to remove skin and seeds, pressing on solids to push sauce through sieve. Set aside until ready to use.

For vegetable filling:

  1. Place peppers on a baking sheet lined with foil. Place under a pre-heated broiler, about 2 inches below the heat. Broil until skin blisters and is charred, turning to evenly char each pepper.
  2. Place peppers in a bowl, and cover tightly with plastic wrap. Steam in the bowl for about 5 minutes. Gently peel away skin. Cut off tops of peppers and discard stems and seeds. Cut peppers into strips about 3 inches long and 1/2-inch wide.
  3. Peel potatoes, and place into a bowl of cold water. Cut each potato into strips 3 inches long and 1/2-inch square. Return potato strips to water until ready to use.
  4. Peel carrots and cut into strips 3 inches long by 1/2-inch square.
  5. Place frozen peas in a sieve and run under hot water until they turn bright green.
  6. Crumble queso fresco and place in a small bowl. Set aside.

For tamale dough:

  1. Place masa harina and shortening in the bowl of an electric mixer fitted with the paddle attachment. Blend until shortening is evenly distributed through the masa.
  2. Add chicken broth, 1/2 cup at a time, until mixture resembles the consistency of mashed potatoes. You may not use all of the broth.

For tamales:

  1. Lay 1 cornhusk, concave side up, on a work surface. Place about 2 tablespoons tamale dough in an even layer across the wide end of the husk. The dough should be about 1/2 inch from the sides, 1 inch from the top and about 3 inches from the bottom.
  2. Place 2 strips pepper, 1 piece potato, 1 piece carrot, 1 teaspoon peas and 1 teaspoon cheese in the center of the dough. Bring sides up to meet, pinching dough to seal, and then roll tamale into a cylinder. Fold the bottom of the husk up and under. Set tamale seam side down on a baking sheet or large platter. Repeat with remaining ingredients.
  3. Add a few inches of water to a large stockpot, and place a steamer basket inside. Place tamales in steamer, stacking no more than 2 high. Place pot over high to bring water to a boil, then lower heat to medium-low. Steam tamales for about 90 minutes, or until the tamales start to separate from the cornhusks.
  4. Serve with Red Chili Sauce.

Cook’s Notes:

  • Masa harina (literally “dough flour”) is flour made from dried masa, which is made with sun- or fire-dried corn kernels. Masa harina may be found in the ethnic-foods aisle of grocery stores, or in Latin food markets.
  • Ground bay leaves may be found in the ethnic foods aisle of grocery stores, or in Latin food markets.

Keep an eye on the Disney Parks Blog for more updates on the holiday season at Disney Parks, and join the conversation on Twitter by using the hashtag #DisneyHolidays.

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How to Make Disney Cruise Line Pumpkin Cheesecake

posted on November 15th, 2012 by Jonathan Frontado, Disney Cruise Line


Wish you were spending Thanksgiving on a Disney Ship? Me too! Well, the good news is that we can bring a part of Disney Cruise Line to our homes this year.

“Pumpkin

Each Thanksgiving on Disney ships, a very special dessert is served: pumpkin cheesecake. If you want to get a taste of what it’s like to eat on a Disney ship for Thanksgiving, or if you simply want to wow your friends and family with a delicious dessert on “Turkey Day,” check out this video of how to make it at home.

Be sure to download the keepsake Disney Cruise Line recipe card for the complete ingredient list and cooking instructions!

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‘Colette’ Champagne Cocktail at Disney Cruise Line’s Remy

posted on November 1st, 2012 by Jonathan Frontado, Disney Cruise Line


Ever wondered what’s in that delicious Champagne cocktail served at Remy? Well you’re in luck! Disney Cruise Line Food and Beverage Manager Salah Chetbi gave us the secret in this video…

Take note of the ingredients listed below so you can impress your friends at your next dinner party. Á votre santé!

1 whole blueberry
1 mint leaf
1 piece dried apricot
5 oz. Champagne
1 oz. pear-infused vodka

In a Champagne cup, place blueberry and mint leaf. Add Champagne and pear-infused vodka. Finish with a piece of dried apricot.

For more Disney Cruise Line news, check out the posts below:

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A Mini-Indulgence from Aulani, A Disney Resort & Spa

posted on October 5th, 2012 by Pam Brandon, Disney Parks Food Writer


We find every excuse to indulge on vacation, and recently, we had more than our share of these delicious tiny cupcakes when we booked a spa treatment during a stay at Aulani, A Disney Resort & Spa on the beautiful island of Oahu in Hawai`i.

Happily, the chef parted with the recipe – a wonderful little treat made with fresh zucchini and carrots. If you’re counting calories, just skip the buttercream frosting (but a little dab will do). And they top each cupcake with a tiny macaron, another low-fat indulgence.

If you’re lucky enough to be at Aulani, start with the hana pōhaku lomilomi heated stone massage and continue your bliss with one of these little cupcakes that they offer guests at the spa. But if you’re baking at home, this mini-indulgence is a treat all by itself.
Zucchini-Carrot Cupcakes from Aulani, A Disney Resort & Spa

Zucchini-Carrot Cupcakes

Makes 30 (2-inch) cupcakes

2 eggs
1 cup granulated sugar
1 cup finely diced peeled zucchini
1/2 cup finely diced peeled carrot
1/2 cup canola oil
1 teaspoon coarse salt
1 1/2 cups bread flour
1 teaspoon baking powder
1 1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
3/4 cup bran flour
1/2 cup chopped walnuts

  • Preheat oven to 320°F.
  • Whisk together eggs and sugar in a large bowl. Stir in zucchini, carrot, oil, and salt.
  • Sift together bread flour, baking powder, baking soda, cinnamon and nutmeg in a medium bowl. Gently stir into egg mixture.
  • Stir in bran flour and walnuts until incorporated.
  • Lightly spray 30 flexible silicone 2-inch mini muffin molds with non-stick cooking spray. Scoop batter into molds, filling cups no more than 1/2 full.
  • Cover molds with parchment paper and place a sheet pan on top to keep the cupcake tops flat while baking.
  • Bake for 16 minutes. Cool completely. May be stored in freezer in airtight container to maintain moisture.
  • If desired, frost with favorite butter cream.



Look below for more posts about Aulani, A Disney Resort & Spa:

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Sonoma Goat Cheese Ravioli from California Grill at Disney’s Contemporary Resort

posted on October 5th, 2012 by Pam Brandon, Disney Parks Food Writer


This dish is so delicious that it’s been on the menu since day one at California Grill at Disney’s Contemporary Resort. And while each chef has tweaked it a bit to make it their own, we’re sharing the original recipe below.

The video shows Chef Brian Piasecki’s version of Sonoma Goat Cheese Ravioli. Don’t be intimidated; the ravioli dough is store-bought won-ton wrappers. (And we’ve cheated and used our favorite vegetable juice in place of the tomato broth.)

Chef Brian is cooking at the beautiful Golden Oak at Walt Disney World Resort, where they offer custom, whole-ownership homes priced from $1.5 million. Check it out at www.DisneyGoldenOak.com.

Do you have a favorite dish at the California Grill?

Sonoma Goat Cheese Ravioli
California Grill
Disney’s Contemporary Resort

Serves 4 to 8

Clear Tomato Broth

15 ripe tomatoes, quartered
1 teaspoon coarse salt, plus additional to taste
1 tablespoon olive oil
3/4 cup thinly sliced red onion
3/4 cup thinly sliced shiitake mushrooms, stems removed and discarded
Freshly ground black pepper, to taste
3/4 cup thinly sliced oil-packed sun-dried tomatoes


Roasted Garlic Purée

1 whole head garlic
1 tablespoon olive oil


Sonoma Goat Cheese Ravioli

1 pound soft, mild goat cheese, crumbled
2/3 cup plus 4 to 8 teaspoons grated aged goat cheese, divided
1/2 cup seasoned breadcrumbs
2 tablespoons store-bought basil pesto
2 teaspoons extra virgin olive oil
2 teaspoons Roasted Garlic Purée
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper, or to taste
1 large egg
1 tablespoon water
16 eggroll wrappers*
Clear Tomato Broth, for serving
4 to 8 sprigs or pinches of baby basil leaves, for garnish
4 to 8 teaspoons of high-quality extra virgin olive oil, for garnish


For clear tomato broth:

  1. Working in batches, coarsely chop tomatoes and salt in a blender.
  2. Place a large mesh sieve lined with a double layer of damp cheesecloth over a large bowl. Pour chopped tomatoes into sieve and let mixture strain in refrigerator 24 hours.
  3. Press on solids, squeezing juice from pulp. Reserve liquid in bowl and discard pulp. Set tomato broth aside.
  4. Heat oil in a medium-large sauté pan over high heat. Add onion and mushrooms, seasoning well with salt and pepper. Sauté 2 to 3 minutes, or until softened.
  5. Lower heat to low and add sun-dried tomatoes. Sauté 2 minutes more. Add mixture to tomato broth.
  6. Heat broth in a large saucepan over medium-low heat; keep hot until ready to serve.

For roasted garlic purée:

  1. Preheat oven to 400°F.
  2. Cut stem and top third off of garlic head. Place garlic on a sheet of heavy-duty aluminum foil and drizzle with oil.
  3. Wrap in foil, sealing edges tightly. Roast 1 hour. Unwrap garlic and set aside to cool to room temperature.
  4. Squeeze roasted garlic from cloves into a small bowl and mash with a fork. Any unused puree can be refrigerated in a re-sealable container for up to 1 week.

For Sonoma goat cheese ravioli:

  1. Combine fresh goat cheese, 2/3 cup aged goat cheese, breadcrumbs, pesto, olive oil, roasted garlic puree, salt, and pepper in a large bowl; mix until well combined. Set aside.
  2. Whisk together egg and water in a small bowl; set aside. Lay out 8 eggroll wrappers on a work surface lightly dusted with cornstarch. Brush each wrapper with egg wash.
  3. Divide goat cheese mixture evenly among wrappers, dolloping mixture in the center of each square.
  4. Cover squares with remaining 8 wrappers. Press any air bubbles away from filling, then press all of the corners down and around filling. Use a large round cookie cutter just smaller than the eggroll wrappers to cut ravioli into large rounds.
  5. Cook ravioli in a large pot of boiling, salted water for 1 to 2 minutes. Drain completely.
  6. Serve with Clear Tomato Broth and garnish with remaining 4 to 8 teaspoons aged goat cheese, baby basil, and extra virgin olive oil, if desired.

*Look for eggroll wrappers in the produce section of most supermarkets.


Cook’s Notes: If you are not using ravioli immediately, sprinkle lightly with cornstarch, and refrigerate in a sealed container between layers of waxed paper. If you don’t want to make the tomato broth, top the ravioli with chopped, seeded, ripe tomatoes.


Want more recipes from around Disney Parks? Take a look at the posts below:

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