Space Mountain at Magic Kingdom Park

It’s Opening Day for the Re-Imagined California Grill at Disney’s Contemporary Resort

posted on September 9th, 2013 by Pam Brandon, Disney Parks Food Writer

With Disney’s legendary attention to detail, the re-imagined California Grill debuts today, and it’s all new: expansive onstage kitchen and sushi bar, lighting, beautiful tabletop ware and linens … except for the spectacular view out new windows, you might not recognize the place.

Though you’ll be happy to see familiar faces, as many of the team are back, including Chef Brian Piasecki, who spent months creating new tastes for the menu. And while he’s added delicious new ideas for the wood-burning oven (three-meat signature meatballs, baked jumbo prawns, roasted clams), the much-requested flatbreads are back, but with a crisper crust and fresh toppings, like this simple version with roasted beefsteak tomatoes, Mozzarella di Bufala and a drizzle of aged balsamic.

If you can’t make it to the restaurant, here’s a version you can make at home, with a video showcasing Chef Brian’s flatbread-making talents in his new California Grill kitchen.

Oven-Dried Tomato Flatbread – California Grill at Disney’s Contemporary Resort
Makes Two Flatbreads

Oven-Dried Tomatoes

3 large beefsteak tomatoes, cored
Olive oil, for brushing
Coarse salt and freshly ground black pepper, to taste

Roasted Garlic Purée

2 heads garlic, outer skins removed and cut in half lengthwise
1 tablespoon extra virgin olive oil
Coarse salt and freshly ground black pepper, to taste


2 (4- to 5-ounce) flatbread crusts
Roasted Garlic Purée
Coarse salt and freshly ground black pepper, to taste
Oven-Dried Tomatoes
2 (5-ounce) balls fresh buffalo mozzarella, each cut into 6 slices
1/4 cup grated Pecorino Romano cheese
2 tablespoons aged balsamic vinegar
10 basil leaves, chopped

For oven-dried tomatoes:

  1. Preheat oven to 250°F. Line a baking sheet with parchment paper.
  2. Slice tomatoes into 1/4-inch-thick slices. Lay tomatoes on prepared baking sheet. Brush with oil and season with salt and pepper.
  3. Bake 90 minutes to 2 hours, until tomatoes are darker in color and semi-dehydrated.

For roasted garlic purée:

  1. Preheat oven to 350°F.
  2. Place garlic on a large piece of foil. Drizzle with oil. Wrap foil up and over, creating a pouch around garlic.
  3. Roast 1 hour. Unwrap and set aside until cool enough to handle. Squeeze garlic out of skins into a medium bowl. Use a fork to mash until smooth. Season to taste with salt and pepper.

To assemble flatbreads:

  1. Preheat oven with a pizza stone to 450°F.
  2. Evenly divide roasted garlic puree between flatbread crusts. Season to taste with salt and pepper.
  3. Divide oven-dried tomatoes between flatbread crusts. Top each flatbread with 6 slices mozzarella and sprinkle with the Pecorino-Romano.
  4. Place each flatbread, one at a time, onto pizza stone; cook until crust is crisp and cheese is melted and bubbly, about 5 to 7 minutes.
  5. Cut flatbreads, then drizzle with balsamic vinegar and sprinkle with basil.
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Bright New Tastes at Germany Pavilion Biergarten Restaurant, Sommerfest at Epcot

posted on August 20th, 2013 by Pam Brandon, Disney Parks Food Writer

While Germany often gets a bad rap for “hearty” dishes (all those sausages and such), we crave a bratwurst, knockwurst or scoop of warm, vinegary potato salad from time to time. But in the spirit of healthful eating, Chef Wade Camerer at the Biergarten Restaurant in the Germany Pavilion at Epcot has brightened up the buffet with seasonal veggies, fruits and soups, and added new classics to the menu.

Beginning September 1, the Sommerfest at Epcot Gets Some Fun New Tastes, Including Currywurst

And beginning September 1, the quick-service Sommerfest gets some fun new tastes, too, including currywurst (sliced sausage topped with housemade curry ketchup) with freshly made paprika potato chips, and a grilled leberkaese (German meatloaf) Reuben with sauerkraut and Swiss. The nudel gratin (recipe below), also goes on the menu, a kid favorite. (All are on the Disney Dining Plan.)

Epcot Executive Chef Jens Dahlmann has been an inspiration, says Camerer. A native of Germany, Dahlmann’s tastebuds are the benchmark for authenticity – as well as a sous chef Hans Groeger, who keeps the kitchen true to its mission of giving guests a taste of Germany, as well as the young cultural representatives who are servers in the dining room. Everyone has an opinion, and Camerer listens.

Bright New Tastes at Germany Pavilion Biergarten Restaurant, Sommerfest at Epcot, Including Grilled Leberkaese Reuben with Sauerkraut and Swiss

“Guests often think of German food as one style,” says Dahlmann. “We want to show the diversity of cuisine from Germany’s many regions.” From Bavaria’s leberkäse (meatloaf) with sweet mustard to sauerbraten (sweet-and-sour pot roast) and potato dumplings Rhineland style, the buffet tastes diners on a trip through the country.

We loved the summery asparagus soup on the buffet – for fall it might be mushroom bisque, says Camerer. And veggies will switch to carrots, parsnips, Swiss chard, and he’s adding a cheese course with German cheeses and pretzel bread croutons (perfect with a tall German beer). Camerer also added a host of smoked meats to the buffet, including smoke hams and liverwurst.

Bright New Tastes at Germany Pavilion Biergarten Restaurant, Sommerfest at Epcot, Including Apple Strudel

Guests may not always note the attention to detail, and it is little touches, like pickles imported from Germany and apple strudel made from scratch daily, that make the Biergarten a genuine experience.

For youngsters who love mac ‘n cheese, the new noodle gratin is a more upscale version with Swiss and Cheddar and a pinch of nutmeg. And Dahlmann requested his childhood favorite, chicken fricassee, be added to the lineup, a true comfort food with chicken, mushrooms and peas in a creamy sauce served over rice.

Bright New Tastes at Germany Pavilion Biergarten Restaurant, Sommerfest at Epcot, Including Chicken Fricassee

The charming German “oompa” band in lederhosen and dirndl makes it feel like Oktoberfest year-round – don’t be shy, there’s a dance floor to work off calories.

Here’s the Biergarten Restaurant’s take on mac ‘n cheese, German-style.

Bright New Tastes at Germany Pavilion Biergarten Restaurant at Epcot, Including the Nudel Gratin

Nudel Gratin
Serves 8 to 10

2 cups heavy cream
2 eggs
1/4 teaspoon salt
Pinch ground white pepper
Pinch nutmeg
4 ounces Swiss cheese, shredded
4 ounces white cheddar cheese, shredded
1 pound cooked elbow macaroni

  1. Preheat oven to 375F. Spray a 16×9-inch baking dish with nonstick spray.
  2. Combine cream, eggs, salt, pepper, and nutmeg in a large bowl, whisking to combine. Toss cheeses together in a small bowl until combined; remove 1 cup cheese and set aside. Stir remaining cheeses into cream mixture.
  3. Cook macaroni until just tender; drain and add cream mixture, stirring immediately. Pour mixture into prepared baking dish. Cover with foil.
  4. Bake 30 minutes. Remove foil, and sprinkle reserved cheese over top of noodles. Bake 15 minutes longer.
  5. Cool 10 minutes before cutting into squares. Serve warm.
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Take 5: Recipes at Disney Parks

posted on July 13th, 2013 by Thomas Smith, Social Media Director, Disney Parks


Disney Parks is home to both award-winning restaurants and chefs. Over the years, these chefs have shared some of their favorite recipes with us on the Disney Parks Blog. From appetizers to main dishes to desserts, read the posts below to learn some favorite recipes that you can try out in your own kitchen!

Take 5: Recipes at Disney Parks

  1. Recipe for Disney Cruise Line’s Chocolate Soufflé – Have you ever enjoyed the chocolate soufflé from Disney Cruise Line’s Palo restaurant? Now you can make it yourself from the comfort of your own home.
  2. Plenty of New Tastes at Epcot International Food & Wine Festival Marketplaces – Check out what new foods will be at the 2013 Epcot International Food & Wine Festival and try this garlic shrimp recipe from the new cookbook at home.
  3. Disneyland Resort Chef Shares Secrets for Perfect Eggs Benedict – Chef Alle Thiam from Steakhouse 55 at the Disneyland Resort shares his special recipe for the perfect eggs Benedict.
  4. New Menu at Everything POP Shopping & Dining at Disney’s Pop Century Resort – Disney’s Pop Century Resort has updated the menu at Everything POP Shopping & Dining! Check out these new offers, as well as a recipe to the guest favorite “sloppy joe.”
  5. Our Top 5 Favorite Disney Parks Recipes of 2012 – Pam Brandon shared her picks for the top Disney Parks recipes from the Disney Parks Blog in 2012!
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Plenty of New Tastes at Epcot International Food & Wine Festival Marketplaces

posted on July 11th, 2013 by Pam Brandon, Disney Parks Food Writer

We’ve just put the finishing touches on recipes for the 2013 Epcot International Food & Wine Festival cookbook and got a taste of some of the delicious new Marketplace dishes we shot for this year’s book. From seared rainbow trout in Canada to venison sausage in New Zealand and lemongrass chicken curry in Singapore, the new cookbook features recipes that you can carry home to recreate a special taste of the festival.

From September 27-November 11, you’ll have 46 days to sip and nosh your way around more than 25 World Showcase Marketplaces. What’s new this year? You’ll find Florida grass-fed beef sliders with Monterey Jack and sweet and hot pickles at the Florida Marketplace. New England clam chowder with a side of Tabasco at Hops & Barley. Braised short ribs in Cabernet with mashed potatoes in France. A kimchi hot dog with spicy mustard sauce in South Korea. Vegetarian haggis at the new Scotland Marketplace. There are 40 adventurous new dishes and more than 80 new beverages all around World Showcase. And that’s just on the promenade!

Here’s an easy recipe from the new cookbook from the Australia Marketplace to get you started thinking about all the wonderful flavors at this year’s festival. Stay tuned for more details.

Garlic Shrimp at Epcot International Food & Wine Festival Marketplaces

Garlic Shrimp with Tomatoes, Lemon and Broccoli Rabe
Serves 8

    24 medium shrimp (16/20), peeled and deveined
    1 tablespoon coarse salt
    1 tablespoon freshly ground black pepper
    1/4 tablespoon chili powder
    3 tablespoons extra virgin olive oil
    3 tablespoons oil from sun-dried tomatoes
    2 tablespoons chopped garlic
    1/2 cup sun-dried tomatoes in oil, drained and chopped
    3/4 pound broccoli rabe, cut into thirds
    Juice and zest of 1 lemon
  1. Season shrimp with salt, pepper, and chili powder.
  2. Heat olive oil and sun-dried tomato oil in a large saute pan over medium heat.
  3. Add shrimp and cook for about 2 minutes, tossing once or twice. Add garlic, tomatoes, and broccoli rabe; cook another 2 to 3 minutes, tossing once or twice.
  4. Remove from heat and stir in lemon juice and zest. Season to taste with salt and pepper.

Cook’s notes: The “16/20” refers to the size of the shrimp, meaning 16 to 20 per pound.

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Recipe for Disney Cruise Line’s De La Costa Cream Cheese Flan

posted on July 10th, 2013 by Stephen Walker, Fleet Culinary Standards and Consistency Chef, Disney Cruise Line

When the transformed Disney Magic sets sail this October, guests will be treated to a brand-new dining experience at Carioca’s, a restaurant named after Donald Duck’s parrot pal in “The Three Caballeros,” Jose Carioca. Latin influences will be apparent not only in the design of the room, which is inspired by the vibrancy of Rio de Janeiro, but also in many of the new menu items.

Today I want to introduce to you one of the delicious desserts in Carioca’s, De La Costa Cream Cheese Flan. Made with cream cheese, caramel and a sweet reduction sauce, and garnished with bananas and raspberries, there’s no doubt this dessert will be a guest favorite.

Give it a try yourself at home, and then be sure to taste this sweet indulgence when you sail on the re-imagined Disney Magic!
Disney Cruise Line’s De La Costa Cream Cheese Flan

De La Costa Cream Cheese Flan with Pedro Ximenez Reduction Sauce

Caramel Base
1 cup granulated sugar
1/4 cup water

Cream Cheese Flan
8 ounces cream cheese at room temperature
1 (14-ounce) can sweetened condensed milk
1 cup evaporated milk
1/2 cup whole milk at room temperature
1/2 teaspoon vanilla extract
5 eggs
2 egg yolks
Pinch coarse salt
Boiling water, for water bath

Pedro Ximenez Reduction
1/2 cup Pedro Ximenez wine (sweet wine)
1/2 cup sugar

Sliced bananas

For caramel base:

  1. Place a 10-inch round cake pan on top of a folded dishtowel set inside a medium roasting pan. Set aside.
  2. Combine sugar and water in a small saucepan over medium-high heat. Stir until sugar dissolves. Brush sugar crystals from sides of pan with a wet pastry brush.
  3. Boil, swirling pan and occasionally brushing down sides of pan with wet pastry brush, until mixture is golden brown, about 5 to 6 minutes.
  4. Remove from heat and pour caramel into the bottom of the prepared cake pan. Cool to room temperature.

For cream cheese flan:

  1. Preheat oven to 350°F.
  2. Beat cream cheese in an electric mixer fitted with a wire whisk until smooth. Gradually beat in sweetened condensed milk, evaporated milk, and whole milk until smooth, scraping sides and bottom of bowl. Slowly add in eggs and the egg yolks, beating until completely combined. Stir in salt and vanilla extract.
  3. Pour mixture over caramel in prepared cake pan set inside the roasting pan. Open oven and place the roasting pan on the center oven rack. Carefully pour boiling water into roasting pan until water reaches halfway up the cake pan.
  4. Bake until a knife inserted into the center of the flan comes out clean, about 1 hour. Cool in water bath; when cool enough to handle, remove cake pan and cool completely. Refrigerate overnight or at least 6 hours before serving.

For Pedro Ximenez reduction:

  1. Combine sugar and Pedro Ximenez in a small saucepan over medium heat. Simmer until mixture is reduced by one-third, about 20 to 30 minutes.
  2. Remove from heat and cool to room temperature before serving.


  1. Run a thin knife around the inside edge of the cake pan to loosen flan. Shake pan gently from side to side until flan moves freely in pan. Invert a large plate over cake pan; holding pan and plate securely together, quickly invert and turn out flan onto plate. (Caramel will pour out over and around flan.)
  2. Cut flan into rectangles and top with sliced bananas and raspberries. Drizzle with Pedro Ximenez reduction.

Read on for more delicious recipes from Disney Cruise Line:

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New Menu at Everything POP Shopping & Dining at Disney’s Pop Century Resort

posted on July 8th, 2013 by Pam Brandon, Disney Parks Food Writer

Big changes for the busy food court at Everything POP Shopping & Dining at Disney’s Pop Century Resort. Chef Cheryl Smith recently debuted a creative menu that’s almost all new with just a few exceptions, such as favorite soups, the popular meatball sub for lunch and a handful of breakfast items.

Starting with breakfast, they’ve added an egg-white omelet for health-conscious guests, says Chef Cheryl. And the “Pop Daily Specials” offer different omelets throughout the week, including Southwest, Italian and Floridian creations full of fresh veggies. There’s also a new corned beef hash, a hearty breakfast burrito, biscuits and gravy and a create-your-own yogurt.

Among new sandwiches are a black bean burger, turkey sandwich, pork sandwich, salmon burger and a house-made “sloppy joe” topped with onion rings. And you can create your own burritos, nachos and tacos.

Flatbreads are new, including a margherita with tomatoes and fresh mozzarella, a Mediterranean-inspired flatbread and one with shrimp and goat cheese. More substantial is the pepperoni pizza bread or the meaty or Reuben strombolis.

A little more upscale additions include mussels baked with fennel cream sauce, roast pork shank and shrimp and cheesy grits. And nightly specials include rotisserie chicken, beef brisket barbecue, coconut curry shrimp, roasted pork loin, beef stroganoff and roasted vegetable tofu.

New sweet treats include cotton candy lemonade, a strawberry-banana smoothie, tie-dye cheesecake and a crispy-coated ice cream sundae.

The colorful food court makes it easy to move from station to station for preferences, an easy way to feed a family.

Everything Pop Shopping and Dining Sloppy Joes with Onion Rings

We asked Chef Cheryl to share the “sloppy joe” recipe so you can try it at home. Enjoy!

Everything POP Shopping & Dining Sloppy Joes with Onion Rings
Serves 4

Onion Rings

4 cups plus 2 tablespoons all-purpose flour, divided
1 1/4 teaspoons coarse salt, divided
1/4 teaspoon plus 1/8 teaspoon freshly ground black pepper, divided
1/2 cup milk
1/2 cup water
1 egg, beaten
1/2 cup cornmeal
2 tablespoons Cajun spice
3 softball-sized Spanish onions

Sloppy Joes

1 pound ground chuck
2 tablespoon finely chopped garlic
1 medium Spanish onion, finely diced
1/2 medium green bell pepper, finely diced
1/2 teaspoon freshly ground black pepper
1 teaspoon coarse salt
1 fresh jalapeno, deseeded and minced
1 tablespoon Worcestershire sauce
1 cup canned crushed tomatoes
4 hamburger buns, toasted
4 slices cheddar cheese

For onion rings:

  • Combine 2 cups flour, 1 teaspoon salt and 1/4 teaspoon pepper in a medium shallow bowl; set aside.
  • Combine milk, water, beaten egg, 2 tablespoons flour, 1/4 teaspoon salt and 1/8 teaspoon pepper in a separate medium shallow bowl; set aside. Combine remaining 2 cups flour, cornmeal, and Cajun spice in a third medium shallow bowl; set aside.
  • Peel and cut onion into 1/2-inch thick slices. Separate the layers into rings. Working with a few rings at a time, place them into the first bowl, coating completely and shaking off excess flour. Dip into milk mixture, letting excess drip off. Place into third bowl, coating completely, shaking off excess flour. Set coated onion rings onto a large baking sheet. Once all rings are coated, refrigerate for 1 hour.
  • Pour enough oil into a deep pot to reach a depth of 2 inches. Heat to 350°F.
    Working in batches, carefully place battered onion rings in hot oil and cook until they float to the surface, about 3 minutes. Transfer onion rings to a plate lined with paper towels to drain off excess oil. Keep warm until ready to serve.

For sloppy joes:

  • Combine ground beef, onion, garlic, bell pepper, and salt in a large pot over medium heat. Cook, stirring frequently to break up the beef, 20 minutes. Spoon off and discard grease from pot.
  • Add ground black pepper, Worcestershire, and crushed tomatoes, stirring to combine.
  • Bring to a simmer over medium-high heat and cook, stirring often, until thickened, about 5 minutes.
  • Scoop a generous portion of sloppy joe onto each bun; top each with a slice of cheese. Place 3 fried onion rings over cheese, and finish with top half of bun.

This recipe has been converted from a larger quantity in the restaurant kitchens and not tested for home use. 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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Downtown Disney Summer Celebration Invites Disneyland Resort Guests to ‘Taste – Play – Live the Spirit of the Pacific Islands’ June 29

posted on June 25th, 2013 by Erin Glover, Social Media Director, Disneyland Resort

Aloha! Summer is officially here, and it’s time for a summer celebration! The Downtown Disney Summer Celebration, that is! This special event, on June 29 in the Downtown Disney District at the Disneyland Resort, will be a celebration of the Pacific Islands. Come “Taste – Play – Live the Spirit of the Pacific Islands” with art, performances and – of course – delicious food.

Speaking of food, restaurants all over the Downtown Disney District will offer special menu items inspired by products from Dole – the event sponsor for the Downtown Disney Summer Celebration – from now through September 2. Want to bring a taste of the Pacific Islands home? Try out the recipe below from La Brea Bakery Café – and be on the lookout for more during the Downtown Disney Summer Celebration!

Dole Mango Chicken Salad

  • Grilled chicken breast ​​​​​​​​- 5 oz.
  • DOLE Chef-Ready Cuts – Mango Cubes​​​​​ – 2 oz
  • Jicama​​​​​​​​​​ – 1.5 oz
  • Toasted cashews ​​​​​​​​- 1 oz
  • Oil Blend (80/20) ​​​​​​​​- 1 Tbsp/0.5 oz
  • Green onions ​​​​​​​​​- 0.5 oz
  • Butter lettuce ​​​​​​​​​- 3 oz
  • Salt & pepper

Grilled Chicken:

Place the 5 oz. chicken breast in a bowl and add the 80/20 oil blend. Season with salt and pepper. Grill 4 minutes on each side. Place on a sheet tray and refrigerate until 41°. When cool, chop into 2” dice.

Charred Pineapple Vinaigrette:

  • DOLE Chef-Ready Cuts – Pineapple Cubes​​​​ – 16 oz
  • Rice wine vinegar ​​​​​​​​- 4 oz
  • DOLE pineapple juice ​​​​​​​- 24 oz
  • Ginger ​​​​​​​​​- 1 oz
  • Dijon mustard​​​​​​​​ – 2 Tbsp/1 oz
  • 80/20 Oil blend ​​​​​​​​- 2 Cups/16 oz
  • Chili flakes ​​​​​​​​​- 0.25 oz
  • Kosher salt ​​​​​​​​​- 2 tsp/0.34 oz


  1. Season DOLE Chef-Ready Cuts – Mango Cubes with Kosher salt & pepper then char them on the grill.
  2. Peel the ginger using a spoon and slice thinly. In a stainless steel pan, add DOLE pineapple juice & thinly sliced ginger. Reduce in half then reserve.
  3. In a food processor, add the 1) charred DOLE Chef-Ready Cuts – Pineapple Cubes, 2) rice wine vinegar, 3) Dijon mustard, 4) chili flakes, 5) the reduced DOLE pineapple juice & ginger – pouring the juice into the food processor through a strainer.
  4. Blend for 1 minute, then slowly add the 80/20 oil blend. Finish with Kosher salt.

Salad Preparation:

  1. Peel jicama and cut into batons. Dice the batons into 1/8” dice.
  2. In a 350° oven, toast the cashews for 10 minutes – stirring after 5 minutes.
  3. Wash the green onions and trim off the white part. Slice on a bias from end to end.
  4. Tear the basil & mint into ¼ then reserve.
  5. In a serving bowl, place 2 halves of butter lettuce on the bottom of the bowl.
  6. In another bowl, combine all ingredients (including chicken) except the cashews, basil & mint. Toss the ingredients with the 2 oz. charred pineapple vinaigrette.
  7. Place the tossed & dressed salad on top of the butter lettuce in the serving bowl. Pile high!
  8. Garnish with the toasted cashews, basil and mint. Serve.

For more Disney Parks recipes, check out the posts below:

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Recipe for Disney Cruise Line’s Chocolate Soufflé

posted on June 10th, 2013 by Stephen Walker, Fleet Culinary Standards and Consistency Chef, Disney Cruise Line

One of the most loved desserts onboard our ships is Palo’s chocolate soufflé. It’s the perfect indulgence to conclude an elegant dinner at Disney Cruise Line’s signature specialty restaurant. For those of you who want to impress your next dinner guests, why not try your hand at making it? Don’t skip the special vanilla sauce, and consider serving it with chocolate sauce and vanilla gelato, too, which are all delicious accompaniments!


Chocolate Soufflé
Serves 6

3 tablespoons butter, plus more for greasing the soufflé cups
6 tablespoons sugar, plus more for dusting the soufflé cups
1 cup milk
3 tablespoons all-purpose flour
3 tablespoons Dutch-processed cocoa
2 ounces (2/3 cup) semisweet or bittersweet chocolate, melted
4 eggs, separated

Vanilla Sauce (recipe follows)

  • Preheat oven to 350°F.
  • Set a full kettle of water on to boil.
  • Butter six 4-ounce soufflé cups and coat with sugar; set aside.
  • Bring the milk to a boil in a small saucepan; meanwhile, melt the butter in a medium saucepan over medium heat. Add the flour and cocoa to the butter and beat with a whisk to a smooth, paste-like consistency. Reduce heat and cook for 1 minute.
  • Slowly add the hot milk, whisking until smooth, then blend in melted chocolate. Let cool for 5 minutes, then stir in egg yolks.
  • Beat egg whites in a separate bowl until frothy. Slowly add sugar, 1 tablespoon at a time, until stiff, glossy peaks form. Stir a heaping spoonful of egg whites into the chocolate, then fold in the remaining whites just until combined.
  • Pour the batter into prepared soufflé cups. Place cups in a large baking dish and add enough boiling water to reach halfway the sides of the soufflé cups.
  • Bake for 20 minutes. Serve immediately, with warm vanilla sauce.

Vanilla Sauce

1 1/4 cups heavy cream
1/4 vanilla bean, split lengthwise
3 tablespoons sugar
2 small egg yolks

  • Bring cream and vanilla bean to a low boil in saucepan over medium heat.
  • Combine sugar and egg yolks.
  • Add 2 spoonfuls of boiling cream to egg mixture and stir well, then pour back into the remaining cream and continue to cook over low heat, stirring constantly for 3 to 4 minutes, stirring constantly.

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

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Disneyland Resort Chef Shares Secrets for Perfect Eggs Benedict

posted on June 4th, 2013 by Pam Brandon, Disney Parks Food Writer

Ah, such a decadent way to start the day – classic eggs Benedict, really just a stack of crisp English muffin, grilled Canadian bacon and a perfectly poached egg until you top it with a velvety, rich hollandaise sauce.

Chef Alle Thiam from Steakhouse 55 at the Disneyland Hotel at the Disneyland Resort shows us his trick to making the perfect sauce (and it involves a lot of butter).

And he also shares his recipe below for this dish that also make a delicious “brinner” – breakfast for dinner.

Eggs Benedict
Steakhouse 55
Disneyland Hotel

Serves 4

Hollandaise Sauce
3/4 cup (1 1/2 sticks) butter
2 large egg yolks
Dash Tabasco
Dash Worcestershire sauce
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 tablespoon water

Eggs Benedict
8 slices Canadian bacon
1/4 cup white distilled vinegar
8 large eggs
4 English muffins
1 teaspoon chives

For hollandaise sauce:

  1. Melt butter in a small saucepan on low heat. When butter has melted completely, tilt the pan and skim off the foamy liquid that rises to the surface to clarify the butter. Will need 1/2 cup for recipe. Set aside and keep warm.
  2. Fill 2-quart saucepan with water and bring to a boil over medium-high heat. Reduce heat to low to maintain a simmer.
  3. Whisk egg yolks, Tabasco, Worcestershire sauce, lemon juice, salt, pepper, and water in medium mixing bowl for approximately 1 to 2 minutes or until mixture lightens in color.
  4. Place mixing bowl over simmering water and whisk to cook the egg mixture. Move bowl on and off the heat to avoid scrambling eggs—approximately 10 seconds on, 10 seconds off, for 3 to 5 minutes or until egg mixture coats the back of a spoon.
  5. Remove bowl from heat and gradually whisk in small amounts of the warm clarified butter, 1-2 tablespoons at a time, mixing thoroughly before adding more butter. Season to taste with salt and pepper. Set aside and keep warm.

For eggs Benedict:

  1. Cook Canadian bacon in large skillet over medium high heat until golden brown on both sides. Set aside and keep warm.
  2. Fill 2-quart saucepan half full with water. Add vinegar and bring to a simmer over low heat.
  3. Crack the eggs into the water and cook 2 to 3 minutes until set and egg whites are opaque. Lift eggs out with a slotted spoon to drain. Set aside and keep warm.

To serve:

  1. Halve and toast English muffins. Place two halves on each plate. Top with 1 slice of Canadian bacon and 1 poached egg.
  2. Spoon warm Hollandaise sauce over eggs. Garnish with chives.
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Recipe for Disney Cruise Line’s Seafood Risotto

posted on May 7th, 2013 by Stephen Walker, Fleet Culinary Standards and Consistency Chef, Disney Cruise Line

You’re going to love the Disney Cruise Line recipe we’re sharing this month: a very flavorful seafood risotto! Another guest favorite at Palo, this saffron risotto dish is served with shrimp, mussels, clams and fried zucchini. Check out this video with Palo’s Executive Chef Silvio as he shows you how to make this delicious entrée.

Saffron Risotto served with Fried Zucchini, Shrimp, Mussels, and Clams
Serves 4

Fried Zucchini

  • 1 small zucchini, sliced lengthwise into paper-thin strips
  • Vegetable oil, for frying


  • 6 cups fish or vegetable stock
  • 3 tablespoons unsalted butter
  • 1 small onion, diced
  • 2 cups Arborio rice
  • 1/2 cup white wine at room temperature
  • 1/4 teaspoon saffron threads
  • 1/2 cup mascarpone cheese
  • Coarse salt and freshly ground black pepper, to taste


  • 1/4 cup olive oil
  • 1/4 cup chopped shallot
  • 2 garlic cloves, finely minced
  • 12 mussels, scrubbed
  • 12 clams, scrubbed
  • 12 large shrimp, peeled and deveined
  • 2 cups seafood or vegetable stock
  • 2 teaspoons chopped fresh tarragon


  • 4 stems fresh thyme
  • 4 stems fresh oregano
  • 4 stems fresh rosemary
  • 4 fresh chives
  • 12 cherry tomatoes
  • Shaved parmesan cheese, to taste

For fried zucchini:

Heat oil in a large, deep pot until it shimmers. Working in batches of 3 or 4, gently drop zucchini strips into hot oil. Cook until crisp and golden brown, about 2 to 3 minutes. Transfer to a plate lined with paper towels to drain. Keep warm.

For risotto:

  1. Warm stock in a small saucepan over medium heat. Keep warm.
  2. Melt butter in a large saucepan over medium-low heat; add onion and sauté, stirring occasionally, until tender, about 5 minutes.
  3. Add rice and toast lightly for 1 minute. Add wine and cook until almost completely absorbed. Add 1 cup stock and cook until it is mostly absorbed, stirring often. Continue adding stock, 1 cup at a time, simmering, stirring often, until almost all broth is absorbed before adding next cup. Add stock until rice is creamy and cooked through.
  4. Stir in saffron threads and mascarpone; season to taste with salt and pepper. Keep warm.

For seafood:

  1. Warm olive oil in a large sauté pan over medium heat; add shallot and garlic, cooking until softened and golden, about 2 minutes.
  2. Add mussels, clams, and shrimp; stir to combine. Add stock; cover, and bring to a simmer. Cook 3 to 5 minutes, or until shellfish has opened and shrimp are just cooked through. Stir in tarragon. Keep warm.

For garnish:

Create 4 bundles of 1 stem each of thyme, oregano, and rosemary. Tie a chive around each bundle to secure.

To serve:

Gently fold seafood into risotto. Divide risotto mixture evenly among 4 serving plates. Top each serving with fried zucchini strips, 3 cherry tomatoes, an herb bundle, and shaved parmesan cheese.

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