58 Recipes From Disney Hotels You Can Make At Home!

Jenna Saxton

Disney Hotel Food, Disneyland Resort Hotels, Walt Disney World Hotels

When you find yourself thinking about a Disney trip that you took recently (or the one coming up!), you probably miss the attractions, the entertainment, the atmosphere, and — if you’re anything like us — the food!

But, you don’t have to be at the Disney Parks and Resorts to get all the delicious eats and drinks — you can make them at home too! Over the years, Disney has brought up behind-the-scenes of their kitchens and released recipes for fan-favorite appetizers, entrees, desserts, and drinks. So, we’ve compiled all the recipes that have EVER been released from the Disney hotels!

Some of them are still available, some of them are from restaurants that no longer exist, and some are former menu items that you wish would come back. So, pick a recipe (or two…or 58!!) and get cooking!

Boma at Disney’s Animal Kingdom Lodge

Appetizers:

Entrees:

Desserts:

Drinks:

Appetizers

Naan Bread with Cucumber Raita from Sanaa at Disney’s Animal Kingdom Lodge

Naan and Cucumber Raita ©Disney

Recipe from: Disney Parks Blog
Makes 5 (8-inch) naan

Ingredients:

Naan

  • 3 2/3 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon coarse salt
  • 1/2 tablespoon baking soda
  • 1/2 cup milk
  • 2/3 cup warm water
  • 1 tablespoon canola oil
  • 4 tablespoons butter, melted

Cucumber Raita
Makes 2 cups

  • 1 1/2 cups Greek-style plain yogurt
  • 1 cup cucumber, peeled, seeded, and diced into small pieces
  • 1/2 small jalapeño pepper, seeds and stem removed, minced
  • 1/2 teaspoon cumin seeds, toasted and freshly ground
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon coarse salt

Directions:

Naan

  1. Combine flour, sugar, salt, and baking soda in the bowl of an electric mixer fitted with the paddle attachment; stir to combine.
  2. Combine milk, water, and oil in a medium bowl; whisk to combine.
  3. With mixer running, pour wet ingredients into dry ingredients. As soon as mixture comes together, switch attachment to a dough hook and mix until dough is smooth and no longer sticky. Do not over-mix.
  4. Cover bowl with plastic wrap and set aside at room temperature for 1 hour.
  5. Place a pizza stone on a top rack of oven, positioned approximately 6 inches below the broiler. Preheat oven to 500°F for at least 30 minutes.
  6. Divide dough evenly into 5 pieces. On a lightly floured surface, roll each piece into an 8-inch circle.
  7. Turn oven to broil. Carefully slide one circle of dough onto the preheated pizza stone, and broil until bread is bubbled and golden brown, about 2 to 3 minutes. Watch carefully, as the bread can burn very quickly.
  8. Repeat with remaining dough rounds.
  9. Brush the warm bread with melted butter and serve immediately.

Cucumber Raita

  1. Combine all ingredients in medium bowl. Chill before serving.

Crispy Savanna Rolls from Jiko at Disney’s Animal Kingdom Lodge

Crispy Savanna Rolls from Jiko ©D23

Recipe from: D23
Serves: 8

Ingredients:

Spring Rolls

  • 1 tablespoon olive oil
  • 1⁄4 cup diced yellow onion
  • 1 teaspoon minced garlic
  • 2 cups fresh corn
  • 2 cups firmly packed mixed baby lettuce
  • 1⁄2 teaspoon coarse salt
  • 1⁄4 teaspoon ground black pepper
  • 1⁄2 cup soft goat cheese
  • 4 (8-inch-square) frozen spring roll pastry wrappers made with wheat flour, thawed
  • 1 egg yolk, lightly beaten
  • Vegetable oil, for frying

Curry Vinaigrette

  • 1⁄2 cup safflower oil
  • 1⁄4 cup rice vinegar
  • 2 teaspoons lemon juice
  • 2 teaspoons sambal olek (Asian chili paste)
  • 2 teaspoons honey
  • 1 clove garlic, minced
  • 1⁄4 teaspoon curry powder
  • 2 teaspoons finely chopped fresh dill

Directions:

Spring Rolls

  1. Heat oil in a sauté pan over medium-high heat and add onions.
  2. Cook for 3 minutes, until softened, then add garlic; sauté 2 to 3 minutes.
  3. Add corn and sauté for 4 to 5 minutes, until corn is tender.
  4. Add lettuce and cook for 3 minutes, until wilted. Add salt and pepper. Set aside to cool for 5 minutes.
  5. Add goat cheese and stir until well combined.
  6. Cut wrappers in half diagonally, forming two triangles. With the long side of one triangle nearest you, put 2 tablespoons filling along middle of long edge of triangle and shape filling into a thin log. Fold left and right corners of wrapper over filling, overlapping slightly. Dab top corner with egg yolk, then roll up wrapper away from you into a long thin roll, making sure ends and filling stay tucked inside. Place on a tray, seam side down. Repeat with remaining wrappers and filling, keeping tray of rolls loosely covered until ready to fry.
  7. Heat 11⁄2 inches of oil in a heavy-bottom stockpot over medium-high heat until it reaches 365 degrees.
  8. Working in batches, fry rolls for 4 to 5 minutes, until golden brown and crisp.

Curry Vinaigrette Directions

  1. Place oil, vinegar, lemon juice, sambal olek, honey, garlic and curry powder in a blender. Process until smooth.
  2. Add dill, and stir to combine.
  3. Serve vinaigrette with Crispy Savanna Rolls.

Millet Flatbread with Kalamata Olives from Jiko at Disney’s Animal Kingdom Lodge

Millet Flatbread with Kalamata Olives from Jiko ©D23

Recipe from: D23
Makes 6 (8- x 9-inch) flatbreads

Ingredients:

Millet Dough

  • 1 (1⁄2-ounce) envelope dry active yeast
  • 3⁄4 cup plus 1 tablespoon lukewarm water
  • 1⁄2 cups high-gluten or bread flour
  • 1⁄2 cups millet flour
  • 1⁄3 cup hulled millet
  • 1⁄2 teaspoon kosher salt
  • 1⁄2 teaspoon baking powder
  • 1⁄4 teaspoon sugar

Kalamata Olive and Cheese Topping

  • 1⁄4 cup extra-virgin olive oil, divided
  • 1⁄2 cups shredded four-cheese blend (fontina, Gruyère, provolone, Asiago), divided
  • 1⁄2 cups kalamata olives, pitted and halved, divided
  • 3 cups loosely packed spring greens

Directions:

Millet Dough

  1. In small bowl, combine yeast and water. Stir gently to combine. Set aside until frothy, approximately 5 minutes.
  2. In a large bowl, combine high-gluten or bread flour, millet flour, millet, salt, baking powder, and sugar. Stir to combine.
  3. Slowly incorporate yeast-water mixture into flour mixture, stirring until a dough forms. Refrigerate overnight.

Kalamata Olive and Cheese Topping

  1. Remove dough and set aside in a warm place for 1 hour. Place a baking stone in the center of the oven. Preheat oven to 450 degrees.
  2. Divide dough into 6 equal balls. Roll each ball into an 8- x 9-inch oval. Prick with a fork 10 times. Brush each oval with 1 tablespoon olive oil and sprinkle lightly with salt and pepper. Top each with ¼ cup cheese and 1⁄4 cup olives.
  3. Bake each flatbread on the preheated baking stone until crust is golden and cheese is melted and bubbly, 8 to 12 minutes. Top each flatbread with 1/2 cup spring greens. Cut flatbread into bite-size pieces. Serve warm.

Mushroom Arancini Recipe from Citrico’s at Disney’s Grand Floridian Resort & Spa

Mushroom Arancini Recipe From Disney’s Grand Floridian Resort & Spa ©D23

Recipe from: D23
Makes 16

Ingredients:

Poma Rose Sauce:

  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon sliced garlic
  • 28-ounce can tomato puree
  • 1 pinch crushed red pepper flakes
  • 1 teaspoon coarse salt, plus more to taste
  • 1 pinch freshly ground black pepper, plus more to taste
  • 1 pinch sugar
  • 1 teaspoon chopped fresh Italian parsley
  • 1 teaspoon sliced fresh chives

Roasted Mushrooms:

  • 1 tablespoon extra-virgin olive oil
  • 1 pint cremini mushrooms, cleaned and quartered
  • 1 small shallot, sliced
  • 1 garlic clove, crushed
  • 1 small sprig fresh rosemary
  • 1 sprig fresh thyme
  • Coarse salt, freshly ground black pepper, to taste

Arancini:

  • 3 cups low-sodium vegetable stock
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 1/4 cup extra-virgin olive oil
  • 1 large shallot, finely diced
  • 1 garlic clove, minced
  • 1 cup carnaroli rice
  • 1/2 cup dry white wine, such as Chardonnay or Pinot Grigio
  • 1 tablespoon mascarpone cheese
  • 1/2 cup grated Parmesan cheese
  • Chopped roasted mushrooms (from recipe)
  • Coarse salt, to taste
  • 1 tablespoon chopped fresh parsley
  • 1/2 tablespoon sliced fresh chives
  • Vegetable oil, for frying
  • 1 cup all-purpose flour
  • 1 cup unsweetened almond milk
  • 2 cups panko bread crumbs

Directions:

For Poma Rosa Sauce:

  1. Combine oil and garlic in a large skillet over medium heat. Cook until garlic turns golden, being careful not to burn garlic. Add tomato puree and red pepper flakes.
  2. Bring to a light simmer and stir in salt, pepper, and sugar. Simmer 10 minutes. Season to taste.
  3. Add parsley and chives just before serving.

For Roasted Mushrooms:

  1. Preheat oven to 400°F.
  2. Toss mushrooms, shallot, garlic, and herbs in olive oil. Season with salt and pepper.
  3. Roast 10 to 12 minutes on sheet pan, or until golden.
  4. Remove from oven and cool. Cut mushrooms into small dice and set aside.

For Arancini:

  1. Heat vegetable stock in a medium saucepan over medium heat. Add bay leaf and thyme sprig.
  2. Heat oil in a large sauté pan or deep skillet over medium heat. Add shallot and garlic; cook until soft, stirring often, about 1 1/2 to 2 minutes.
  3. Add rice to oil and cook, stirring constantly for 2 minutes. Add wine and cook until wine is almost completely absorbed.
  4. Ladle in 2 cups vegetable stock. Cook, stirring almost constantly, until completely absorbed. Continue adding stock, 1 cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next.
  5. Cook until rice is tender but not mushy. (You may not need all of the stock.)
  6. Add mascarpone and Parmesan, stirring to combine. Add chopped roasted mushrooms. Season with salt.
  7. Stir in parsley and chives, then spread rice mixture on a baking sheet to cool to room temperature. Once cooled, cover tightly with plastic wrap and refrigerate 30 minutes to 1 hour.
  8. Pour vegetable oil to a depth of 3 inches in a heavy-bottomed saucepan or a Dutch oven over medium heat. Heat to 350°F.
  9. Place flour, almond milk, and panko in separate shallow containers.
  10. Scoop a 2-tablespoon portion of cooled rice mixture and gently roll into a compact ball. Set aside. Repeat with remaining rice.
  11. Dredge rice balls in flour, then almond milk, and then panko, packing firmly to adhere.
  12. In batches of 4 or 5, fry rice balls until golden brown, about 3 minutes. Drain on paper towels.
  13. Serve with the poma rosa sauce for dipping.

Papaya, Avocado, and Grapefruit Salad from Boma at Disney’s Animal Kingdom Lodge

Papaya, Avocado, and Grapefruit Salad ©D23

Recipe from: D23
Serves: 1

Ingredients:

  • 1 papaya, small
  • 1 ripe but firm avocado
  • 1 grapefruit
  • 10 mint leaves, cut into thin strips
  • 1/2 cup plain yogurt
  • 2 tablespoons grapefruit juice
  • 1 tablespoon honey

Directions:

  1. Peel the papaya, halve, and scoop out the seeds. Dice into one-inch cubes.
  2. Slice avocado lengthwise all the way around to the pit. Gently twist each side in an opposite direction to separate halves. The pit should remain in one side. Slip a large spoon in between the skin and the meat and scoop out the flesh. Cut into 1-inch cubes.
  3. In a large bowl, peel and section the grapefruit letting the pieces fall into a bowl. (Reserve juice for the dressing.) Add the papaya, avocado, and mint leaves; set aside.
  4. In a small bowl, stir together yogurt, grapefruit juice, and honey.
  5. Pour the dressing over the fruit and toss gently.

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

Goat Cheese Ravioli ©D23

Recipe from: D23
Serves: 4-6

Ingredients:

Goat Cheese Ravioli

  • 1 pound soft mild goat cheese, crumbled
  • 5 1⁄2 ounces aged goat cheese, crumbled
  • 1⁄2 cup seasoned bread crumbs
  • 2 tablespoons store-bought basil pesto
  • 2 teaspoons extra-virgin olive oil
  • 2 teaspoons roasted garlic purée (recipe follows)
  • 1⁄2 teaspoon salt, or to taste
  • 1⁄8 teaspoon freshly ground pepper, or to taste
  • 16 egg roll wrappers
  • 1 large egg and 1 tablespoon water for egg wash
  • Clear Tomato Broth, optional (recipe follows)

Clear Tomato Broth
Makes 4 cups

  • 15 whole vine-ripened tomatoes
  • 1 teaspoon salt

Roasted Garlic Purée
Makes 2 tablespoons

  • 1 whole head garlic
  • 1 tablespoon olive oil

Directions:

Goat Cheese Ravioli

  1. In a large bowl, stir together the fresh goat cheese, aged goat cheese, bread crumbs, pesto, olive oil, roasted garlic purée, salt, and pepper until well combined.
  2. On a work surface, lay out 8 egg roll wrappers and brush each with the egg wash.
  3. With a sharp knife, mark each wrapper into 4 squares, taking care not to cut all of the way through. Place about 1 tablespoon of the goat cheese mixture in the center of each square. Cover with the 8 remaining egg roll wrappers and press the edges together. With a knife, cut each double wrapper with filling into 4 squares, to yield 32 squares of filled ravioli. Press the edges together. (If you are not using the ravioli immediately, sprinkle them lightly with cornmeal, and store refrigerated between layers of waxed paper).
  4. When ready to serve, cook the ravioli in a large pot of boiling salted water for 1 to 2 minutes. Drain completely. Serve with Clear Tomato Broth or chopped seeded ripe tomatoes.

Clear Tomato Broth

  1. In a blender, in batches, coarsely chop the tomatoes with the salt.
  2. Place the chopped tomatoes in a large sieve lined with a double layer of damp cheesecloth, set it over a bowl, and let the mixture drain in the refrigerator for 24 hours to collect the liquid. Discard the tomato pulp and reserve the liquid.

Roasted Garlic Purée

  1. Preheat oven to 400°F.
  2. Cut off the stem and top third of 1 whole garlic head.
  3. Place the garlic on a sheet of heavy-duty aluminum foil and drizzle with olive oil.
  4. Wrap the garlic with foil, seal the edges tightly and roast for 1 hour.
  5. Remove the package from the oven, open carefully, and let the garlic cool slightly. Scrape or squeeze the pulp from the garlic cloves.

Cook’s Notes

  • If you don’t want to make the tomato broth, top the ravioli with chopped, seeded, ripe tomatoes-or a tomato juice “cocktail” also makes a suitable broth.

Creamy Parmesan Mashed Potatoes from Chef Mickey’s at Disney’s Contemporary Resort

Recipe from: D23
Serves: 8

Ingredients:

  • 8 cups peeled and diced Idaho potatoes, approximately 8 large potatoes
  • 1 1⁄2 cups heavy cream
  • 1⁄2 cup butter
  • 1 cup grated Parmesan cheese
  • 1 tablespoon coarse salt
  • 1⁄2 teaspoon freshly ground black pepper

Directions:

  1. Place potatoes in a large stock pot with enough cold water to cover potatoes.
  2. Bring potatoes to a boil and reduce heat to low and continue cooking for 15 to 20 minutes or until potatoes are fork tender. Drain potatoes and place in large mixing bowl.
  3. Heat heavy cream and butter in a medium saucepan over low heat until butter is melted and warm.
  4. Carefully add the warm cream and butter mixture and the Parmesan cheese to the potatoes, then beat the potatoes with an electric mixer on low speed for 2 to 3 minutes or until blended.
  5. Add salt and pepper and increase speed to high and beat for another 1 to 2 minutes or until smooth and creamy.

Macaroni & Cheese from Jiko at Disney’s Animal Kingdom Lodge

Mac & Cheese from Jiko ©Disney

Recipe from: D23
Serves: 4-6

Ingredients:

  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 1/2 cups whole milk
  • 8 ounces shredded Italian four-cheese blend (such as mozzerella, asiago, fontina, and provolone)
  • 1/4 teaspoon coarse salt
  • 1/4 teaspoon ground black pepper
  • 1 pound elbow macaroni, cooked and kept warm

Directions:

  1. Melt butter in a medium saucepan over medium heat. Add flour, stirring until combined. Cook, stirring frequently, for 5 minutes, or until golden (do not let brown).
  2. Add milk to butter mixture, whisking until completely smooth and no lumps remain.
  3. Simmer mixture, stirring frequently, until sauce coats the back of a spoon, 5 to 8 minutes.
  4. Add cheese to saucepan in batches, stirring until completely melted. Add salt and pepper, stirring to combine.

Maple-Bourbon Roasted Brussels Sprouts with Apple Butter from The Turf Club Bar & Grill at Disney’s Saratoga Springs Resort & Spa

Maple-Bourbon Roasted Brussels Sprouts with Apple Butter ©D23

Recipe from: D23
Serves: 4-6

Ingredients:

Apple Butter

  • 1/2 cup water
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon lemon juice
  • 1/2 cup brown sugar
  • 3 tart apples, peeled and diced
  • 1 teaspoon cinnamon
  • 1/2 teaspoon clove
  • 1/2 teaspoon allspice

Maple-Bourbon Glaze

  • 1 cup bourbon
  • 1/2 cup brown sugar
  • 1/2 cup maple syrup

Roasted Brussels Sprouts

  • 1 1/2 pounds Brussels sprout, cut in half
  • 1/4 cup diced red onion
  • 1/4 cup canola oil
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 1/2 cups maple-bourbon glaze

Directions:

For Apple Butter

  1. Combine water, apple cider vinegar, and lemon juice in medium saucepan. Bring to simmer over medium heat.
  2. Add brown sugar and stir until dissolved. Add apples, and reduce heat to low. Cook for 20 minutes, until apples are soft.
  3. Stir in cinnamon, cloves, and allspice and remove from heat. Use potato masher or stick blender to reach desired consistency.
  4. Transfer to medium bowl, and refrigerate for 24 hours.

For Maple-Bourbon Glaze

  1. Bring bourbon to simmer in small saucepan over medium heat. Reduce heat to low and simmer for 7 minutes, until reduced by half.
  2. Stir in sugar and mix until dissolved. Add maple syrup, and increase heat to medium. Simmer for 5 minutes.
  3. Set aside until ready to use.

For Brussels Sprouts

  1. Preheat oven to 350°F.
  2. Combine Brussels sprouts, red onion, oil, salt, and pepper in large bowl. Place on a baking pan, and roast for 25 minutes.
  3. Remove from oven. Coat Brussels sprouts with maple bourbon glaze. Bake for an additional 10 minutes.
  4. Serve with apple butter.

Peanut Sauce from ‘Ohana at Disney’s Polynesian Village Resort

Recipe from: Disney Parks Blog
Makes 2 cups

Ingredients:

  • 2/3 cup peanut butter
  • 1/2 cup plus 2 tablespoons soy sauce
  • 1/2 cup sugar
  • 3 cloves garlic
  • 1 1/2 teaspoons minced ginger
  • 1/4 cup diced Spanish onion
  • 1/4 cup chopped peanuts
  • 1 1/2 tablespoons sesame seeds
  • 2 tablespoons hot chili sauce
  • 1/4 cup plus 1 tablespoon lime juice
  • 1/4 cup plus 1 tablespoon rice wine vinegar

Directions:

  1. Add all ingredients in food processor and pulse until smooth
  2. Store in airtight container in refrigerator. Bring to room temperature to serve

Apple Butter from Narcoossee’s Waterfront Brunch at Disney’s Grand Floridian Resort & Spa

Narcoossee’s Apple Butter

Recipe from: Disney Parks Blog
Makes 1 pint

Ingredients:

  • 6 cups Fuji apples, peeled and cut into 1/2-inch cubes
  • 1 cup apple juice
  • 1/4 cup brown sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon ice wine vinegar or balsamic vinegar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 vanilla bean

Directions:

  1. Place apples, juice, brown sugar and salt in a large saucepan. Bring to simmer over medium heat. Cover and reduce heat to low. Continue simmering for 20 minutes, or until apples are soft. Remove from heat.
  2. Stir in lemon juice, vinegar, cinnamon and cloves. Split vanilla bean in half, lengthwise and scrape out seeds with a knife. Add to pan and puree with an immersion blender until smooth.
  3. Return saucepan to stove and simmer over low heat, stirring every 5 minutes, for 30 minutes, until mixture is a deep amber color and apple butter reaches desired thickness.
  4. Strain through a fine mesh sieve to remove any excess liquid.
  5. Store in refrigerator for up to 7 days.

Mini Smashed Potato from Disney’s PCH Grill Beachside Bonfire Buffet at Disney’s Paradise Pier Hotel

Mini Smashed Potatoes ©Disney

Recipe from: Disney Parks Blog
Makes 12

Ingredients:

Mini Smashed Potatoes

  • 12 miniature gold potatoes, about 1 1/2 inches in diameter
  • 8 cups water
  • 1 1/2 tablespoons coarse salt, divided
  • 1/2 teaspoon black pepper
  • 1 cup vegetable oil

Toppings

  • 1/4 cup sour cream
  • 3 strips bacon, cooked and crumbled
  • 4 tablespoons grated Cheddar cheese
  • 1 tablespoon chopped chives

Directions:

For smashed potatoes

  1. Place potatoes, water and 1 tablespoon of salt in a large pot. Bring to a boil over high heat, cover and reduce to a simmer. Continue simmering for 15 minutes, until potatoes are fork tender.
  2. Drain potatoes and transfer to a baking sheet. Cool for 5-10 minutes.
  3. Place a small plate on top of one potato, and gently push down, until the potato is 1/3 of its original size and just begins to split open on the side. Repeat with remaining potatoes.
  4. Heat oil in a 12-inch frying pan over medium high-heat for 3-5 minutes, until oil reaches 350°F.
  5. Carefully place the potatoes in the hot oil and fry for 2 minutes per side, until golden brown and crispy.
  6. Place potatoes on a baking sheet lined with paper towels to drain. Season with remaining salt and pepper.

To serve

  1. Place smashed potatoes on a large serving platter.
  2. Top each potato with 1 teaspoon of sour cream, 1/2 teaspoon chopped bacon, 1 teaspoon shredded cheddar cheese and 1/4 teaspoon of chives.

Heirloom Tomato Salad with Shisito Pepper Vinaigrette from California Grill at Disney’s Contemporary Resort

Heirloom Tomato Salad with Shisito Pepper Vinaigrette ©Disney

Recipe from: Disney Parks Blog
Serves: 4

Ingredients:

Shisito Pepper Vinaigrette

  • 1 cup shisito peppers, stems removed and seeded
  • 1 1/2 teaspoons fresh garlic, minced
  • 1 1/2 teaspoons fresh shallots, minced
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons fresh lemon juice
  • 3/4 cup extra virgin olive oil
  • 1 1/2 teaspoons Tabasco
  • 1 tablespoon fresh basil leaves, chopped
  • 1 tablespoon fresh parsley, chopped
  • Coarse salt and freshly ground black pepper, to taste

Heirloom Tomato Salad

  • 4 medium heirloom tomatoes, each cut into 4 slices
  • 1 pint small heirloom tomatoes cut in half
  • 8 slices sourdough bread, toasted and cut into circles with a round cutter
  • 1/4 cup shaved red onion (about a 1/4 of a small red onion)
  • 1/2 cup arugula
  • 3/4 cup shisito pepper vinaigrette
  • 1/2 cup ricotta cheese, divided
  • 12 small basil leaves
  • Coarse salt and freshly ground black pepper, to taste

Directions:

For shisito pepper vinaigrette

  1. Heat a large skillet over high heat. Add peppers and stir until skins are blistered.
  2. Combine blistered peppers, garlic, vinegar, and lemon juice in a food processor and process until finely chopped.
  3. Slowly drizzle in olive oil until dressing is thick. Add Tabasco, pulsing to combine.
  4. Transfer to medium bowl and stir in herbs. Season to taste with salt and pepper.

For heirloom tomato salad

  1. Layer 4 tomato slices and 2 bread rounds on each of 4 plates.
  2. Combine halved tomatoes, red onion, arugula, and shisito vinaigrette in a medium bowl. Season with salt and pepper; toss well to coat.
  3. Divide mixture evenly among plates.
  4. Dollop 2 tablespoons ricotta cheese on top of each salad; top with basil leaves.

Cook’s Note: Shisito peppers are small Japanese peppers that are slightly sweet and mildly spicy. You may substitute poblano peppers for a similar flavor.

Crab Cakes from Steakhouse 55 at Disneyland Hotel

Crab Cakes from Steakhouse 55 ©Disney

Recipe from: Disney Parks Blog
Makes 14 to 16 mini crab cakes

Ingredients:

Tartar Sauce

  • 1/2 cup mayonnaise
  • 1/4 cup finely chopped dill pickle
  • 1 teaspoon seafood seasoning
  • 1 teaspoon sriracha*
  • 1 teaspoon paprika
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon chopped fresh chives
  • 1/8 teaspoon ground black pepper

Crab Cakes

  • 3/4 cup mayonnaise
  • 1 egg, beaten
  • 1 tablespoon seafood seasoning
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh chives
  • 1/8 teaspoon cayenne powder
  • 1/8 teaspoon freshly ground black pepper
  • 1 pound lump crabmeat, picked over for shells
  • 1 cup panko (Japanese bread crumbs)
  • Olive oil, for cooking
  • Lemon wedges, for serving

Directions:

For tartar sauce

  1. Combine mayonnaise, pickle, seafood seasoning, sriracha, lemon juice, paprika, chives, and pepper in a medium bowl. Stir until very well combined.
  2. Cover and refrigerate 1 hour before serving.

For crab cakes

  1. Combine mayonnaise, egg, seafood seasoning, Dijon, lemon juice, chives, cayenne, and black pepper in a medium bowl, whisking to combine.
  2. Gently fold crab into mayonnaise mixture, being careful not to break up up crab.
  3. Gently fold in panko until just incorporated — do not over mix.
  4. Form balls about the size of a golf ball, and press them into cakes.
  5. Heat a large sauté pan over medium-low heat and add enough oil to coat the bottom of the pan.
  6. Cook crab cakes 3 to 4 minutes per side, or until crab cakes are golden brown on both sides.
  7. Serve with tartar sauce lemon wedges.

Panko-crusted Chinese Long Beans with Sriracha Mayonnaise from Trader Sam’s – Enchanted Tiki Bar at Disneyland Hotel

Panko-crusted Chinese Long Beans with Sriracha Mayonnaise ©Disney

Recipe from: Disney Parks Blog
Serves: 4

Ingredients:

Sriracha Mayonnaise

  • 3/4 cup mayonnaise
  • 1 teaspoon sriracha (Asian chili sauce)
  • 1 teaspoon rice wine vinegar
  • 1 teaspoon coarse salt
  • 1 teaspoon cleaned and thinly sliced green onion, green part only
  • 1/4 teaspoon fresh lime juice
  • 1/4 teaspoon chopped garlic
  • 1/8 teaspoon freshly ground black pepper

Panko-crusted Long Beans

  • 1 cup all-purpose flour
  • 1 tablespoon seafood spice
  • 1 tablespoon cornstarch
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon coarse salt
  • 1/8 teaspoon freshly ground black pepper
  • 4 eggs, beaten
  • 3/4 pound Chinese long beans*, cut into 4-inch-long pieces
  • 2 cup panko (Japanese bread crumbs)
  • 4 cup canola oil, for frying
  • Coarse salt, to taste

Directions:

For sriracha mayonnaise

  1. Combine mayonnaise, sriracha, vinegar, salt, green onions, lime juice, garlic and pepper in small bowl.
  2. Refrigerate until ready to serve.

For panko-crusted long beans

  1. Combine flour, seafood spice, cornstarch, garlic powder, onion powder, salt and pepper in a shallow bowl.
  2. Line a baking sheet with paper towels; set aside.
  3. Pour oil in a deep pot to a depth of 1 inch. Heat over medium-high heat to 350°F.
  4. Moisten long beans; dredge in flour mixture. Dip in beaten eggs, then roll in panko.
  5. Working in batches, gently place in hot oil until golden brown about 2 to 3 minutes, using tongs or a slotted spoon to gently turn beans every 45 seconds.
  6. Transfer fried beans to prepared baking sheet and season lightly with salt.
  7. Serve with Sriracha Mayonnaise.

African Fruit Fool from Boma at Disney’s Animal Kingdom Lodge

African Fruit Fool from Boma ©Disney

Recipe from: Disney Parks Blog
Serves: 6

Ingredients:

  • 1 cup diced fresh pineapple
  • 1 green apple, peeled and diced
  • 1 small, ripe mango, peeled and diced (about 1 cup)
  • 1 cup diced fresh papaya
  • 2 cups red seedless grapes
  • 3 bananas, peeled and sliced
  • 1 cup shredded coconut
  • 3/4 cup sweetened condensed milk
  • 1 cup heavy cream, well chilled
  • 1 teaspoon vanilla extract

Directions:

  1. Combine pineapple, apple, mango, papaya, grapes, bananas, and coconut in a large bowl. Gently stir to combine. Stir in sweetened condensed milk.
  2. Whip cream until soft peaks form. Add vanilla and continue to beat just until stiff peaks form. Working in batches, gently fold whipped cream into fruit mixture.
  3. Cover bowl with plastic wrap. Refrigerate until cold, approximately 30 minutes.

Entrees

Famous Fried Chicken Recipe from Hoop-Dee-Doo Musical Revue at Disney’s Fort Wilderness Resort and Campgrounds

Famous Fried Chicken ©Disney

Recipe from: Disney Parks Blog
Serves: 4

Ingredients:

Brine

  • 3 cups cold water
  • 2 tablespoons garlic powder
  • 4 tablespoons coarse salt
  • 1 medium chicken, cut into 2 legs, 2 breasts, 2 thighs, and 2 wings

Fried Chicken

  • Canola oil, for frying
  • Reserved brined chicken
  • 3 cups all-purpose flour
  • 1 cup cornstarch
  • 1 tablespoon coarse salt
  • 1 tablespoon paprika
  • 1 tablespoon onion powder
  • 2 teaspoons ground white pepper

Directions:

For Brine

  1. Combine cold water, garlic powder, and coarse salt in a large glass bowl. Add cut up chicken.
  2. Cover and refrigerate for 8 hours.

For Fried Chicken

  1. With caution, heat 3 inches of oil in a heavy-bottomed pot until it reaches 350°F.
  2. Remove chicken from brine and pat dry.
  3. Whisk flour, cornstarch, salt, paprika, onion powder, and white pepper in a shallow bowl or pie plate.
  4. Dredge chicken in seasoned flour, making sure to fully coat each piece.
  5. Carefully place chicken in hot oil, working in batches if necessary. Cook chicken, turning once, 13-14 minutes for breasts, 9-10 minutes for thighs, 7-8 minutes for legs and wings, until all meat reaches an internal temperature of 165°F.
  6. Carefully remove from oil and drain on paper towels.

Sukuma Wiki from Sanaa at Disney’s Animal Kingdom Lodge

Sukuma Wiki ©Disney

Recipe from: Disney Parks Blog
Serves: 4-6

Ingredients:

  • 1/2 cup canola oil
  • 1 cup diced yellow onions
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon turmeric
  • 1 pound collard greens, washed and chopped
  • 1 cup diced tomatoes
  • 2 cups vegetable stock
  • 1 teaspoon salt, plus more, to taste
  • 1/4 teaspoon pepper, plus more, to taste

Directions:

  1. Heat canola oil in a Dutch oven over medium heat for 5 minutes, until hot. Add onions and sauté for 5-8 minutes, until soft and translucent. Add garlic and cook for 1 minute.
  2. Add cumin, coriander, and turmeric, and stir for 30 seconds, until very fragrant.
  3. Slowly add collard greens, making sure all greens are coated in oil and spices. Cook for 2 minutes, until greens begin to wilt. Stir in tomatoes and vegetable stock. Bring stock to a simmer, cover, and cook over low heat for 20 minutes.
  4. Add salt and pepper, and season with more, to taste.

Honey-Coriander Chicken Wings from ‘Ohana at Disney’s Polynesian Village Resort

Honey-Coriander Chicken Wings from ‘Ohana ©Disney

Recipe from: Disney Parks Blog
Serves: 4 to 6

Ingredients:

Coriander Chicken Wings

  • 1 tablespoon coarse salt
  • 2 tablespoons paprika
  • 2 tablespoons sugar
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 4 tablespoons canola oil
  • 4 pounds chicken wings or drumettes, patted dry

Honey Wing Sauce

  • 1 tablespoon chili powder
  • 1/2 teaspoon ground ginger
  • 1 tablespoon ground coriander
  • 2 tablespoons lime juice
  • 1/2 cup soy sauce\
  • 1 cup honey
  • 3/4 cup water
  • 2 tablespoons cornstarch

Directions:

For Coriander Wings

  1. Preheat oven to 500°F, with racks in upper and lower thirds. Line two rimmed baking sheets with foil and spray with nonstick cooking spray.
  2. Combine all ingredients except chicken in large glass bowl; stir to combine. Add chicken and toss to coat.
  3. Divide chicken in single layer between prepared baking sheets and bake until browned and completely cooked through, about 35 minutes, rotating baking sheets on racks and turning chicken halfway through cooking.

For Wing Sauce

  1. While wings are baking, combine ingredients in small saucepan over medium-high heat. Bring to boil, stirring occasionally, until liquid thickens and reduces to a syrup, about 5 minutes. Remove from heat and cool for 10 minutes.
  2. Brush or toss baked chicken with wing sauce to coat. Serve with remaining wing sauce on the side or with preferred dipping sauce.

Hawaiian Cheeseburger & Green Papaya Slaw from Tangaroa Terrace at Disneyland Hotel

Hawaiian Cheeseburger & Green Papaya Slaw from Tangaroa Terrace at Disneyland Hotel ©Disney

Recipe from: Disney Parks Blog
Serves: 6

Ingredients:

Slaw Dressing

  • 2 cups pineapple juice
  • 4 tablespoons mango juice
  • 2 tablespoons canola oil
  • 2 tablespoons lime juice
  • 2 tablespoons mirin (sweet Asian wine)
  • 2 tablespoons rice vinegar
  • 2 teaspoons honey
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon fish sauce
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon sriracha (Asian chili sauce)
  • 1/8 teaspoon ground ginger

Green Papaya Slaw

  • 3/4 pound green papaya, peeled and shredded
  • 1/2 pound jicama, peeled and shredded
  • 2 celery stalks, sliced diagonally into 1/4-by-1 1/2-inch long pieces
  • 2 red bell peppers, cut into 1/8-inch strips
  • 1/2 bunch fresh cilantro, stems removed and chopped.
  • Coarse salt, freshly ground black pepper, to taste

Teriyaki Sauce

  • 1/2 cup brown sugar
  • 1/2 cup soy sauce
  • 1/4 teaspoon cornstarch
  • 1/4 teaspoon cold water
  • 1/8 teaspoon crushed red pepper

Cheeseburgers

  • 12 pieces bacon
  • 6 fresh pineapple rings
  • Coarse salt, to taste
  • Freshly ground black pepper, to taste
  • 2 pounds lean ground beef, shaped into 6 equal patties
  • 6 whole-grain hamburger buns, lightly toasted
  • 6 slices havarti cheese
  • 6 pieces iceberg lettuce
  • 6 slices ripe tomato

Directions:

For Slaw Dressing

  1. Place pineapple juice in a small sauté pan over medium heat. Simmer until reduced to 1/4 cup.
  2. Combine pineapple juice reduction, mango juice, oil, lime juice, mirin, vinegar, honey, mustard powder, fish sauce, sesame oil, salt, onion powder, pepper, sriracha, and ground ginger in a blender. Puree until smooth; refrigerate until ready to use.

For Green Papaya Slaw

  1. Combine shredded papaya, shredded jicama, celery, bell pepper and cilantro in a large bowl; season with salt and pepper. Toss with dressing 30 minutes before serving.

For Teriyaki Sauce

  1. Combine brown sugar and soy sauce in small saucepan over medium heat.
  2. Combine cornstarch and water in a small bowl, stirring until cornstarch is dissolved.
  3. Add cornstarch mixture to soy sauce mixture; bring to a simmer. Reduce heat to low and cook for 5 to 10 minutes, or until thickened. Remove from heat, cover and keep warm.

For Cheeseburgers

  1. Cook bacon in a sauté pan over medium heat until crisp. Place on a plate lined with paper towels; set aside.
  2. Season pineapple on both sides with salt and pepper. Sear pineapple in a grill pan or sauté pan over medium heat, about 3 to 5 minutes. Set aside.
  3. Season both sides of beef patties with salt and pepper. Cook in a grill pan or sauté pan over medium-high heat, until cooked through. Just before burgers are done, place a piece of cheese on top of each patty allow to melt. Add pineapple and bacon on top of cheese.
  4. Place lettuce on the bottom halves of buns and top each with a slice of tomato. Lightly season with salt and pepper. Place cheeseburger on top of tomato. Drizzle with teriyaki sauce and top with top half of bun. Serve with green papaya slaw.

Tonga Toast from Kona Cafe at Disney’s Polynesian Village Resort

Tonga Toast ©Disney

Recipe from: Disney Parks Blog
Serves: 4

Ingredients:

Sugar-Cinnamon

  • 3/4 cup granulated sugar
  • 2 teaspoons cinnamon

Batter

  • 4 large eggs
  • 1 1/3 cup whole milk
  • 1/4 teaspoon cinnamon
  • 1 tablespoon granulated sugar

Tonga Toast

  • 1 quart canola oil, for frying
  • 1 loaf sourdough bread (uncut, 12 inches long)
  • 2 large bananas, peeled

Directions:

For Sugar-Cinnamon

  1. Mix sugar and cinnamon in medium bowl (large enough to roll toast) with a fork until thoroughly blended.
  2. Set aside.

For Batter

  1. Whip eggs in medium bowl (large enough to dip toast) until well beaten. Add milk, cinnamon, and sugar.
  2. Mix well and set aside.

For Tonga Toast

  1. Using caution, preheat oil to 350°F in a large pot or a deep fryer. (If using a large pot, use a candy thermometer to make certain the oil does not get any hotter or it will burn.)
  2. Slice the bread into four three-inch-thick slices.
  3. Cut each banana in half crosswise, then each piece lengthwise.
  4. Place a bread slice flat on the counter and tear out just enough from the middle (do not tear all the way through) to stuff half a banana into; repeat with each bread slice.
  5. Dip stuffed bread into batter, covering both sides, allowing excess batter to drip off bread and place carefully into hot oil.
  6. Cook 4-5 minutes until golden brown. If needed, turn toast over after 2 minutes and cook for another 2 minutes on other side. Remove and drain excess oil.
  7. Roll toast in cinnamon-sugar. Repeat for each piece of toast.

Guava-Stuffed French Toast from Spyglass Grill at Disney’s Caribbean Beach Resort

Guava-Stuffed French Toast ©Disney

Recipe from: Disney Parks Blog
Serves: 4

Ingredients:

Cream Cheese Icing

  • 1/2 cup cream cheese, softened
  • 1/4 cup powdered sugar
  • 2 tablespoons heavy cream

Cream Cheese Filling

  • 1 (8 ounces) package cream cheese, softened
  • 1/2 cup powdered sugar

Guava Sauce

  • 1 cup guava paste, cut into 1/2-inch cubes
  • 3/4 cup water

Egg Custard

  • 1 cup whole milk
  • 1 cup heavy cream
  • 3 eggs
  • 1 teaspoon vanilla paste

French Toast

  • 1 tablespoon butter
  • 8 slices, brioche, cut into 3/4-inch thick slices
  • 8 slices guava paste, cut into 1/4-inch thick strips
  • 1 pint strawberries, sliced

Directions:

For Cream Cheese Icing

  1. Whip cream cheese in a bowl of electric mixer fitted with a paddle attachment. Add powdered sugar and whip until fluffy.
  2. Add heavy cream and beat until mixed. Set aside.

For Cream Cheese Filling

  1. Place cream cheese in bowl of electric mixer fitted with paddle attachment. Whip until smooth.
  2. Add powdered sugar and mix until fluffy. Set aside.

For Guava Sauce

  1. Combine guava paste and water in small saucepan. Cook over medium heat, stirring occasionally, for 10 minutes, until thick syrup forms.
  2. Keep warm until ready to serve.

For Egg Custard

  1. Combine milk, cream, eggs, and vanilla paste in medium bowl. Whisk until smooth.
  2. Set aside.

For French Toast

  1. Heat butter in large skillet over medium heat, until butter is melted.
  2. Dip 2 slices of brioche in egg custard, making sure to coat both sides of bread. Remove from custard and place on hot skillet.
  3. Cook for 2 minutes, until golden brown. Turn brioche over. Place 1/4 of the cream cheese filling on one piece of bread and 2 slices of guava paste on the other. Cook for one minute. Reduce heat to low and press guava paste and cream cheese filling sides together. Cook for 1-2 minutes, until fillings begin to melt.
  4. Place on a plate and top with guava sauce, cream cheese icing, and strawberries.
  5. Repeat with remaining slices of brioche.

Sweet Potato Gnocchi from Artist Point at Disney’s Wilderness Lodge

Sweet Potato Gnocchi ©Disney

Recipe from: Disney Parks Blog
Serves: 4

Ingredients:

Sweet Potato Gnocchi

  • 2 (12-ounce) sweet potatoes
  • 1 egg yolk
  • 2 to 3 cups all-purpose flour
  • 3/4 teaspoon coarse salt
  • 8 fresh sage leaves, thinly sliced, for serving
  • Aged semi-firm cheese, shaved thin, for serving

Brown Butter

  • 8 tablespoons (1 stick) unsalted butter
  • Coarse salt

Roasted Brussels Sprouts and Wild Mushrooms

  • 3/4 pound Brussels sprouts, halved
  • 3/4 pound mixed wild mushrooms
  • 2 tablespoons extra virgin olive oil

Directions:

For Gnocchi

  1. Peel sweet potatoes and cut into 2-inch cubes. Place in a steamer basket set in a pan with 2 inches water over medium-high heat. Cover pan tightly; steam until tender, about 7 to 10 minutes. Set aside to cool to room temperature.
  2. Press cooled sweet potatoes through a potato ricer into a large bowl. Make a well in the center and add egg yolk, 2 cups flour, and salt. Stir until mixture holds together as a soft dough, adding more flour if needed, a tablespoon at a time. Mixture should be soft but not sticky.
  3. Divide dough into 6 pieces and roll each piece into a 1-inch-wide rope. Cut each rope into 1-inch pieces.
  4. Roll each piece over the tines of a fork, if desired.
  5. Place gnocchi on a lightly floured sheet pan and refrigerate 1 hour.

For Brown Butter

  1. Place butter in a medium heavy-bottom saucepan over medium-high heat.
  2. Cook until butter is golden brown and smells nutty.
  3. Keep warm over very low heat.

For Roasted Brussels Sprouts and Wild Mushrooms

  1. Preheat oven to 425°F. Toss Brussels sprouts and mushrooms with oil in a large bowl.
  2. Spread mixture on a large sheet pan. Roast until edges are golden brown, 10 to 12 minutes. Remove from oven and keep warm until ready to use.

To Serve

  1. Bring a large pot of salted water to a boil. Working in 3 batches, cook gnocchi 5 to 6 minutes, until cooked through but still tender.
  2. Combine cooked gnocchi, roasted Brussels sprouts and mushrooms, and enough brown butter sauce to coat in a large skillet over medium heat. Cook, tossing gently, until heated through.
  3. Garnish with sage and a shaved semi-firm aged cheese.

Prosciutto Frittata from Trattoria al Forno at Disney’s BoardWalk

Recipe from: Disney Parks Blog
Makes 4 servings

Ingredients:

  • 3 teaspoon extra virgin olive oil
  • ¾ cup slices prosciutto, cut into ½ inch squares (approximately 3 ounces by weight)
  • 6 tablespoons diced red pepper
  • 9 farm fresh eggs, lightly beaten with a fork
  • 2 tablespoons diced green onion
  • 3 teaspoons grated Pecorino Romano cheese

Directions:

  1. Pre-heat oven to 425 degrees
  2. Heat oil in 10-inch nonstick, oven-safe skillet over medium-high heat until oil is hot.
  3. Add prosciutto, stir continuously, cook until crisp, about 3-4 minutes.
  4. Reduce heat to medium, add red peppers to the skillet, cook until softened, 2-3 minutes.
  5. Remove the skillet from the burner momentarily, stir in eggs and green onion.
  6. Return to burner, as eggs begin to cook, pull eggs in around the edge to allow uncooked mixture to flow to outer edges of the skillet, cook about 3 minutes until most of the egg is no longer runny.
  7. Bake uncovered on the top rack of the oven till center is set, approximately 2- 5 minutes.
  8. Remove from oven, sprinkle cheese on top, loosen frittata from side of skillet with spatula, slide onto plate, cut and serve.

Cook’s Notes: If desired, thick-cut bacon may be substituted for the prosciutto.

Clam Chowder from Captain’s Grille at Disney’s Yacht Club Resort

Clam Chowder from Captain’s Grille ©Disney

Recipe from: Disney Parks Blog
Makes 6 cups

Ingredients:

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

Directions:

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.
  3. Set aside to cool, then refrigerate for 24 hours.
  4. 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.

Lasagna Bolognese from Trattoria al Forno at Disney’s BoardWalk

Lasagna Bolognese from Trattoria al Forno ©Disney

Recipe from: Disney Parks Blog
Serves: 8-10

Ingredients:

Turkey Bolognese

  • 1 tablespoon olive oil
  • 1 pound ground turkey
  • 1/2 cup diced onion
  • 6 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1/4 cup tomato paste
  • 1 cup water
  • 1 tablespoon sugar
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon crushed red pepper
  • Coarse salt and freshly ground black pepper, to taste

Alfredo Sauce

  • 1 1/2 quarts half and half
  • 6 cloves garlic, minced
  • 12 tablespoons water
  • 6 tablespoons cornstarch
  • 1/4 cup plus 2 tablespoons Parmesan
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper

Ricotta Filling

  • 1 (32-ounce) container whole-milk ricotta
  • 1/4 cup shredded Parmesan
  • 3 eggs
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper

Lasagna

  • 1 box no-boil lasagna noodles
  • 2 cups shredded whole-milk mozzarella, divided
  • 1 cup shredded Parmesan, divided

Directions:

For turkey Bolognese

  1. Heat oil in a large saucepan over medium-high heat. Add turkey, onion, and garlic and sauté, breaking up turkey, until turkey is cooked through.
  2. Drain any grease from pan and add crushed tomatoes and tomato paste.
  3. Use water to rinse tomato can and add to pan, stirring well. Add sugar, oregano, basil and crushed red pepper, stirring well. Season to taste with salt and pepper.
  4. Simmer 30 minutes, covered, stirring often.

For Alfredo sauce

  1. Combine half and half and garlic in a large saucepan over high heat; bring to a boil.
  2. Dissolve cornstarch in water; whisk cornstarch mixture into boiling half-and-half, whisking constantly.
  3. Reduce heat to medium-low and simmer mixture 3 minutes, whisking frequently. Stir in Parmesan, salt, and pepper.

For ricotta filling

  1. Combine ricotta, Parmesan, eggs, salt, and pepper in a large bowl; stir until well combined.

For lasagna

  1. Preheat oven to 350°F.
  2. Ladle half of Alfredo sauce in the bottom of a 9×13-inch glass-baking dish. Top with 3 lasagna sheets. (Pasta will expand to cover filling.)
  3. Ladle half of turkey Bolognese on top. Top with 3 lasagna sheets. Gently spread half of ricotta filling over lasagna sheets and top with 1 cup shredded mozzarella. Top with 3 lasagna sheets.
  4. Top with remaining Bolognese and 3 more lasagna sheets. Spread with remaining ricotta mixture and top with 1 cup shredded mozzarella.
  5. Top with 3 lasagna sheets, remaining Alfredo sauce, and shredded Parmesan.
  6. Wrap pan tightly with a double layer of aluminum foil.
  7. Bake 1 hour, 15 minutes. Remove foil and bake 15 minutes more. Let rest at least 15 minutes before slicing.

Chipotle and Tamarind-glazed Ribs with Red Cabbage and Golden Raisin Slaw from Storyteller’s Café at Disney’s Grand Californian Hotel & Spa

Kicky Ribs ©Disney

Recipe from: Disney Parks Blog
Serves: 4

Ingredients:

Chipotle and Tamarind-glazed Ribs

  • 1 (2-pound) rack pork ribs
  • 1 large white onion, peeled and quartered
  • 5 large carrots, cut into 1-inch pieces
  • 5 celery stalks, cut into 1-inch pieces
  • 2 tablespoons pickling spice
  • 1 tablespoon olive oil
  • 1 large white onion, finely diced
  • 2 teaspoons minced garlic
  • 1 (28-ounce) can tomato sauce
  • 1 cup ketchup
  • 1/2 cup root beer
  • 1/4 cup minced chipotles in adobo
  • 1/4 cup tamarind pulp
  • 2 tablespoons plus 1 teaspoon coarse salt, divided
  • 1/2 teaspoon freshly ground black pepper

Red Cabbage and Golden Raisin Slaw

  • 2 cups apple cider vinegar
  • 1/2 cup light olive oil
  • 1 tablespoon honey
  • 2 teaspoons finely minced shallots
  • 2 teaspoons minced fresh cilantro
  • 1 teaspoon finely minced garlic
  • 1/2 teaspoon coarse salt
  • 3 cups thinly shredded red cabbage
  • 1 cup shredded carrots
  • 1/2 cup golden raisins
  • 1 tablespoon minced chives

Directions:

For chipotle and tamarind-glazed ribs:

  1. Place ribs in a large stockpot. (Cut ribs in half widthwise if needed to fit.) Add enough cold water to cover ribs by 1 inch. Add onion, carrots, and celery. Cut a 6-inch square piece of cheesecloth; place pickling spice in the center. Pull edges up and tie into a bundle with a piece of kitchen twine. Add spice bundle to cooking liquid.
  2. Turn stove to medium-high heat. Cover and bring to a boil, then immediately reduce heat to medium-low.
  3. Simmer 1 1/2 hours, or until ribs are very tender.
  4. Meanwhile, heat oil in a large saucepan over medium-low heat. Add onion, cooking until golden and very tender, about 5 to 7 minutes. Add garlic, cooking until fragrant and tender, about 2 to 4 minutes more.
  5. Add tomato sauce, ketchup, root beer, chipotles, tamarind pulp, 1 teaspoon salt, and black pepper.
  6. Simmer 15 to 20 minutes, stirring very frequently to prevent burning, until well combined and slightly thickened. Set aside.
  7. Preheat broiler. Remove ribs from cooking liquid and place on a foil-lined baking sheet. Coat both sides of ribs with prepared sauce; broil 2 to 3 minutes, until bubbly.

For red cabbage and golden raisin slaw:

  1. Whisk together vinegar, oil, honey, shallots, cilantro, garlic, and salt in a large bowl.
  2. Add cabbage and carrots, tossing to coat. Stir in raisins and chives. Refrigerate 1 hour before serving.

Eggs Benedict from Steakhouse 55 at Disneyland Hotel

Recipe from: Disney Parks Blog
Serves: 4

Ingredients:

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

Directions:

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.
  6. 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.

Sloppy Joes with Onion Rings from Everything POP Shopping & Dining at Disney’s Pop Century Resort

Sloppy Joes with Onion Rings from Everything POP Shopping & Dining ©Disney

Recipe from: Disney Parks Blog
Serves: 4

Ingredients:

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

Directions:

For onion rings 

  1. Combine 2 cups flour, 1 teaspoon salt and 1/4 teaspoon pepper in a medium shallow bowl; set aside.
  2. 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.
  3. 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.
  4. Pour enough oil into a deep pot to reach a depth of 2 inches. Heat to 350°F.
  5. 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

  1. 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.
  2. Add ground black pepper, Worcestershire, and crushed tomatoes, stirring to combine.
  3. Bring to a simmer over medium-high heat and cook, stirring often, until thickened, about 5 minutes.
  4. 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.

Vegetable Burger with Fried Green Tomatoes and Creole Remoulade from Landscape of Flavors at Disney’s Art of Animation Resort

Vegetable Burger with Fried Green Tomatoes and Creole Remoulade ©Disney

Recipe from: Disney Parks Blog
Serves: 8

Ingredients:

  • 2 cups dried navy beans (4 cups cooked)
  • 1/4 cup soybeans
  • 1/4 cup shredded carrots
  • 1/3 cup cornmeal
  • 1 cup finely diced white onion
  • 1/4 cup frozen corn
  • 1 1/4 cups shredded potatoes
  • 2 tablespoons chopped parsley
  • 1 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon Sriracha sauce
  • 2 egg whites
  • 3/4 cup canola oil, divided
  • Cornstarch, for dusting

Fried Green Tomatoes

  • 1 large green tomato
  • 1/4 cup plain yogurt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried minced garlic
  • 1 teaspoon ground cumin
  • 2 tablespoons chili powder
  • 1 cup cornmeal
  • 1/2 cup canola oil, divided, for frying tomatoes
  • Coarse salt, to taste

Creole Remoulade Sauce

  • 1 cup mayonnaise
  • 1/4 small red onion, chopped
  • 1/2 teaspoon paprika
  • 1/2 teaspoon favorite Cajun spice
  • 2 tablespoons ketchup
  • 1/2 small lemon, juiced
  • 1 tablespoon finely chopped parsley
  • 1 tablespoon chopped chives

For serving

  • 8 brioche rolls
  • 8 slices pepper jack cheese

Directions:

For vegetable burgers

  1. Cover navy beans with water in a pot and soak overnight. Drain and wash beans; cover with water and cook until tender.
  2. Place soybeans and carrots in a heat-proof container; pour boiling water over vegetables and steep for 2 minutes. Drain, cool, and set aside.
  3. Place cooked navy beans in food processor, reserving 1 1/4 cup. Puree until smooth. Add cornmeal and pulse until well mixed. Remove from food processor and place in a large bowl.
  4. Add onion, corn, potatoes, parsley, soybeans, carrots, salt, pepper, and Sriracha, mixing well.
  5. Fold in reserved navy beans and egg whites.
  6. Divide evenly into 8 patties.
  7. Heat 1/2 cup oil in a large skillet over medium-high heat until shimmering. Lightly dust patties with cornstarch and fry in batches until golden, about 5 minutes per side, adding more oil as needed. Lightly flatten patties with spatula when turning. Drain on paper towels and serve hot.

For fried green tomatoes

  1. Slice tomato into 8 slices, about 1/4-inch thick. Place in a glass baking dish and cover with yogurt.
  2. Refrigerate for 45 minutes.
  3. Combine pepper, garlic, cumin, chili powder, and cornmeal in a small bowl, mixing well.
  4. Heat 1/4 cup oil in a large skillet over high heat.
  5. Remove tomatoes from yogurt and dredge in cornmeal. Fry in batches in hot oil until golden brown, adding oil as needed. Drain on paper towels, season with salt, and keep warm.

For Creole Remoulade sauce

  1. Combine all ingredients in food processor or blender. Refrigerate in airtight container.

To serve

  1. Stack burger, slice of pepper jack cheese, slice of fried green tomato, and 2 tablespoons remoulade on a toasted brioche roll. Serve hot.

Desserts

DOLE Whip from Pineapple Lanai at Disney’s Polynesian Village Resort

Recipe from: Disney Parks Blog
Serves: 4

Ingredients

  • 1/2-3/4 cup pineapple juice, divided
  • 2 cups frozen pineapple chunks
  • 1 cup dairy-free vanilla ice cream

Directions

  1. Place 1/2 cup pineapple juice, frozen pineapple, and dairy-free vanilla ice cream in blender and blend until smooth – do not over blend. If the mixture is too thick to blend, add 2 tablespoons of pineapple juice at a time.
  2. Scoop into bowls and serve immediately.

Chocolate Lava Cake from California Grill at Disney’s Contemporary Resort

Chocolate Lave Cake ©D23

Recipe from: D23
Serves: 6

Ingredients:

  • 8 1-ounce semisweet chocolate squares, chopped or 1 cup semisweet chocolate chips
  • 2 sticks of butter
  • 5 egg yolks
  • 4 whole eggs
  • 3/4 cup sugar
  • 1/3 cup all-purpose flour

Directions:

  1. Preheat oven to 375°F.
  2. Lightly butter sides of 6 individual (3/4 cup) ramekins. Lightly coat with sugar, shake out excess.
  3. Melt chocolate and butter in top of double boiler set over simmering water. Stir until smooth.
  4. Remove from over water and cool 10 minutes.
  5. Beat egg yolks and whole eggs together in a large bowl; add sugar and beat until thick and light, about 2 minutes.
  6. Fold in chocolate mixture. Sift flour, then fold into batter, mixing until smooth.
  7. Divide batter among prepared cups, filling 3/4 full. Place on a baking sheet and bake about 35 to 40 minutes or until sides of cake are set and middle is still soft. Do not over-bake.
  8. Using a small knife, cut around sides of cakes to loosen. Invert onto plates and serve with your favorite ice cream.

Cook’s Notes

  • You can also use muffin tins; recipe makes 12. Bake for 15 minutes or until set and middle is still soft.

Warm Apple Butter Cake from Steakhouse 55 at Disneyland Hotel

Warm Apple Butter Cake ©D23

Recipe from: D23
Makes 15 individual cakes

Ingredients:

Caramelized Apples

  • 2 whole Granny Smith apples, peeled and cored
  • 2 tablespoons unsalted butter
  • 1 tablespoon sugar

Jack Daniels Caramel Glaze

  • 3/4 cup light brown sugar1/2 cup unsalted butter
  • 1/2 tablespoon Jack Daniels bourbon
  • 1 cups heavy cream

Apple Butter Cake

  • 1 3/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 3/4 cups sugar
  • 8 eggs
  • 2 egg yolks
  • 1 cup butter, melted
  • 1 1/2 teaspoons almond extract
  • 1 1/2 cups plus 1 teaspoon buttermilk
  • Vanilla ice cream, for serving
  • Dried apple slices, for garnish (optional)

Directions:

For caramelized apples

  1. Cut apples into thin slices.
  2. Melt butter in a large, heavy skillet over medium-high heat; add apples and sugar.
  3. Cook apples until golden and softened. Set aside to cool.

For Jack Daniels caramel glaze

  1. Combine brown sugar and butter in a large saucepan and bring to a boil over medium-high heat. Stir continuously until sugar dissolves.
  2. Simmer over medium heat without stirring or touching pan, until mixture is thick and dark amber in color, about 10 minutes.
  3. Remove pan from heat. Carefully whisk in bourbon and heavy cream. Mixture will bubble vigorously and
  4. release very hot steam.
  5. Pour caramel into a bowl to cool; set aside.

For cake

  1. Preheat oven to 350°F. Butter and flour 15 (3/4-cup-capacity) ramekins; set aside.
  2. Sift together flour, baking powder, baking soda, and salt in a large bowl.
  3. Whisk together sugar, eggs and egg yolks, and melted butter in a separate large bowl, until well combined.
  4. Combine buttermilk and almond extract in a small bowl; set aside.
  5. Fold a third of flour mixture into egg mixture. Stir in half of buttermilk mixture. Fold in another third of flour mixture, then add remaining buttermilk mixture. Fold in remaining flour mixture.
  6. Ladle 1/2 cup cake batter into prepared ramekins. Bake 20 to 22 minutes, or until a wooden pick inserted in the center of cakes comes out clean.

To serve

  1. While cakes are warm, carefully remove from ramekins onto a serving plate.
  2. Divide caramelized apples among tops of cakes. Spoon Jack Daniels Glaze over top of apples and cake.
  3. Serve with vanilla ice cream and garnish with dried apple slices, if desired.

Stilton Cheesecake from Victoria & Albert’s at Disney’s Grand Floridian Resort & Spa

Recipe from: D23
Makes 48 individual mini cheesecakes or 1 large cheesecake

Ingredients:

Shortbread Crust

  • 1 1/4 cups all-purpose flour
  • 1/4 cup sugar
  • 1/2 cup softened butter (packed), cut into small pieces

Filling

  • 3/4 cup Stilton cheese, rind discarded and cheese crumbled
  • 1 1/4 cup or 10 oz. cream cheese, softened (packed)
  • 1/3 cup plus 1 tablespoon sugar
  • 2 large eggs
  • 2 tablespoons all-purpose flour
  • 1/3 cup plus 1 tablespoon sour cream
  • 1 teaspoon vanilla

Directions:

For Shortbread Crust

  1. Preheat oven to 350° F.
  2. Blend together flour and sugar.
  3. Add butter and blend until mixture resembles coarse meal (it will not form a dough)
  4. Press into the bottom of 48 buttered mini muffin cups (1 3/4” x 1”) or transfer into buttered 9 1/2-inch springform pan and spread evenly and press into bottom.
  5. Bake for 7-9 minutes on the middle rack of the oven until pale golden.
  6. Cool in pan on a wire rack.

For Filling

  1. Beat together crumbled Stilton, cream cheese, and sugar in a large bowl with mixer on low speed.
  2. Beat in eggs (add one at a time) beating well after each addition. Add flour.
  3. Beat in sour cream and vanilla until just blended.
  4. Pour filling over cooled crust in mini muffin cups or springform pan.
  5. Bake cheesecake in a water bath in the middle of oven for 30 minutes until puffed and pale golden around the edge.
  6. Transfer to rack and run a knife around edge of pan to loosen. Cool completely, about 2 hours.
  7. Chill covered, until cold, at least 4 hours, before serving.

Warm Chocolate Cake with Molten Raspberry-Caramel Center from Topolino’s Terrace – Flavors of the Riviera at Disney’s Riviera Resort

Warm Chocolate Cake with Molten Raspberry-Caramel Center ©Disney

Recipe from: Disney Parks Blog
Serves: 12

Ingredients:

Raspberry-Caramel Center

  • 2 cups fresh raspberries
  • 1 cup chopped milk chocolate
  • 1 cup sugar
  • 1/4 cup water
  • 1/4 cup heavy cream
  • 2 tablespoons butter
  • 1/8 teaspoon salt

Chocolate Cake Batter

  • 1 1/2 cups powdered sugar
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup unsalted butter
  • 4 cups chopped dark chocolate
  • 6 eggs
  • 6 egg yolks

Directions:

For Raspberry-Caramel Center

  1. Place raspberries in food processor and purée until smooth.
  2. Melt chopped chocolate in microwave-safe bowl on 50% power, stirring every 30 seconds until melted.
  3. Combine sugar and water in small saucepan. Bring to boil over medium heat and cook until golden brown.
  4. Remove from heat and whisk in heavy cream and puréed raspberries. Pour over melted chocolate and stir with spatula. Add butter and salt; stir until incorporated.
  5. Set aside.

For Chocolate Cake Batter

  1. Sift powdered sugar, all-purpose flour, and salt into small bowl.
  2. Melt butter and chopped chocolate in microwave safe bowl on 50% power, stirring every 30 seconds until melted.
  3. Whisk eggs and egg yolk in medium bowl and add to chocolate mixture. Add in sifted powdered sugar mixture and whisk until smooth.

For Warm Chocolate Cake with Molten Raspberry-Caramel Center

  1. Preheat oven to 350°F. Grease 1/2 cup muffin tins or aluminum baking cups with unsalted butter.
  2. Add 1/4 cup of cake batter into each tin. Top with 1 tablespoon of raspberry caramel and another 1/4 cup of chocolate cake batter.
  3. Bake for 9-10 minutes, until edges are baked but center is still soft. Rest for 5 minutes before removing from pan.
  4. Serve warm.

Cook’s Note

  • Serve with vanilla gelato or fresh berries.

Roasted White Chocolate Budino from Trattoria al Forno at Disney’s BoardWalk Inn & Villas

Roasted White Chocolate Budino ©Disney

Recipe from: Disney Parks Blog
Serves: 6

Ingredients:

Budino

  • 1 3/4 cups white chocolate chips
  • 1 (1/4-ounce) envelope powdered gelatin
  • 1 cup whole milk, divided
  • 1 cup, plus 1 tablespoon heavy cream
  • 1 teaspoon light corn syrup

Amaretti Cookies
(Makes 2 1/2 Dozen Cookies)

  • 1/2 cup, plus 3 tablespoons almond paste
  • 2 large egg whites
  • 3/4 cup, plus 1 tablespoon powdered sugar
  • 2 tablespoons all-purpose flour
  • 1/2 cup, plus 1 tablespoon almond flour

Garnish

  • Whipped cream
  • Maraschino cherries

Directions:

For Budino

  1. Preheat oven to 250°F. Place white chocolate chips in a shallow baking dish. Bake for 10 minutes and stir.
  2. Cook for an additional 30 to 60 minutes, stirring every 10 minutes. Color should be medium caramel.
  3. Using a rubber spatula, scrape chocolate into a medium bowl.
  4. Sprinkle gelatin over 1/4 cup of milk in a small bowl.
  5. Combine remaining 3/4 cup milk, heavy cream, and corn syrup in a saucepan and bring to a boil. Remove from heat and mix in the gelatin/milk mixture, whisking until fully dissolved.
  6. Pour hot cream mixture over roasted chocolate, whisking to combine.
  7. Divide evenly among 6 serving bowls. Refrigerate until set, at least 2 hours.

For Amaretti Cookies

  1. Preheat oven to 325°F. Line two baking sheets with parchment paper.
  2. Beat almond paste with electric mixer until crumbly.
  3. Beat in egg whites until mixture is smooth. Sift in powdered sugar and all-purpose flour, beating just until combined, about 1 minute.
  4. Stir in almond flour with a wooden spoon. (Dough will be sticky.)
  5. Use water to lightly wet scoop before working the dough. Scoop rounded teaspoons of dough onto prepared baking sheets, about 2 inches apart.
  6. Bake until cookies rise, crack slightly, and are golden brown, about 12 to 15 minutes.
  7. Remove from oven and cool completely before removing from baking sheet with a thin metal spatula.
  8. Store in an airtight container.
  9. To Serve: Top each Budino serving with an Amaretti Cookie, whipped cream, and a cherry.

No-Bake Granola Treats from Disney’s Contemporary Resort Bakery

No-Bake Granola Treats ©Disney

Recipe from: Disney Parks Blog
Makes 12 (2×2-inch) treats

Ingredients:

  • 3 1/2 cups miniature marshmallows
  • 2 tablespoons unsalted butter
  • 3 tablespoons smooth peanut butter
  • 1 1/2 cups granola
  • 1/4 cup miniature semisweet chocolate chips

Directions:

  1. Melt marshmallows and butter in medium saucepan over low heat. Add peanut butter, stirring to combine.
  2. Remove from heat. Stir in granola.
  3. Spoon mixture into 8×8-inch baking dish. Lightly press mixture into pan.
  4. Sprinkle top of mixture with chocolate chips, lightly pressing the chocolate chips into mixture.
  5. Set aside at room temperature to cool for 30 minutes. Cut into 12 pieces.
  6. Store treats in an airtight container at room temperature.

Cook’s Note: This recipe can easily be doubled if you like thicker treats!

Apple Pie from Whispering Canyon Café at Disney’s Wilderness Lodge

Apple Pie from Whispering Canyon Café at Disney’s Wilderness Lodge ©Disney

Recipe from: Disney Parks Blog
Makes one 9-inch pie

Ingredients:

Pie Crust

  • 4 tablespoons butter, cut into small pieces
  • 1/4 cup shortening
  • 1 3/4 cup all-purpose flour
  • 4 teaspoons sugar
  • 1/8 teaspoon coarse salt
  • 1/3 cup 2% milk

Apples

  • 1 cup water
  • 6 Granny Smith apples, peeled and sliced
  • 2 teaspoons apple pie spice

Apple Pie Batter

  • 1/2 cup butter, softened
  • 2/3 cup sugar
  • 2 egg
  • 1 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1/4 cup heavy cream

Directions:

For Pie Crust

  1. Combine butter, shortening, flour, sugar, and salt in bowl of electric mixer fitted with a paddle attachment.
  2. Mix at medium speed until crumbly.
  3. Add milk and mix until incorporated.
  4. Wrap dough in plastic wrap and rest in refrigerator for 30 minutes.
  5. Roll to 1/4-inch thickness and place in 9-inch pie plate.
  6. Set aside.

For Apples

  1. Bring water to simmer in large pot.
  2. Place apples in a steamer basket and add to pot. Steam for 10 minutes. Remove from water.
  3. Cool to room temperature and toss with apple pie spice.

For Apple Batter

  1. Cream butter and sugar in bowl of stand mixer fitted with a paddle attachment until fluffy. Add eggs and mix until just incorporated.
  2. Mix flour, baking powder, and salt in small bowl. Slowly add to mixer and beat on medium speed until combined.
  3. Add cream and mix until smooth.
  4. Set aside until ready to bake.

For Apple Pie:

  1. Preheat oven to 350°F. Place 1/2 cup apple pie batter on top of pie crust, spread until smooth. Top with apples and remaining apple pie batter.
  2. Cover with foil and bake for 40 minutes. Remove foil and bake 20 more minutes, until golden brown.
  3. Cool to room temperature before serving. If desired, top pie with sliced almonds and dust with confectioners’ sugar once cooled.

Kitchen Sink from Beaches & Cream Soda Shop at Disney’s Beach Club Resort

Kitchen Sink from Beaches & Cream Soda Shop ©Disney

Recipe from: Disney Parks Blog
Serves: 4-6

Ingredients:

  • 1/2 cup warm fudge topping
  • 1/2 cup warm butterscotch topping
  • 1/2 cup warm peanut butter topping
  • 1 medium banana, sliced in 1/2-inch slices
  • 1 cinnamon spice cupcake (2 ½ x 1 1/4-inch), quartered
  • 1 angel food cupcake (3 x 1 1/2-inch), quartered
  • 2 generous scoops vanilla ice cream
  • 2 generous scoops chocolate ice cream
  • 2 generous scoops strawberry ice cream
  • 1 generous scoop mint chocolate chip ice cream
  • 1 generous scoop coffee ice cream
  • 3 tablespoons chocolate syrup
  • 1/4 cup marshmallow cream
  • 1/4 cup strawberry topping
  • 1/4 cup pineapple topping
  • 14-ounce can dairy whipped topping
  • 1 large brownie (6-inch x 6-inch), quartered
  • 1 regular-sized candy bar, quartered
  • 4 chocolate cookies with cream filling
  • 1 tablespoon sliced toasted almonds
  • 1 tablespoon dark and white chocolate shavings
  • 1 tablespoon crushed chocolate cookies with cream filling
  • 1 tablespoon chopped jellied orange slices, about 2 large slices
  • 1 tablespoon milk chocolate chip morsels
  • 1 tablespoon peanut butter chip morsels
  • 1 tablespoon chocolate sprinkles
  • 1 tablespoon rainbow sprinkles
  • 1/2 cup drained maraschino cherries

Directions:

  1. Pour hot fudge, butterscotch, and peanut butter toppings into bottom of large bowl.
  2. Layer banana slices and cupcake pieces over toppings. Top with all ice creams.
  3. As quickly as possible, spoon chocolate syrup, marshmallow cream, strawberry, and pineapple toppings over ice cream.
  4. Cover completely with dairy whipped topping. Tuck brownie pieces, candy bar pieces, and cookies in whipped topping.
  5. Sprinkle with toasted almonds, dark and white chocolate shavings, crushed cookies, jellied orange slices, milk chocolate chip morsels, peanut butter morsels, chocolate sprinkles, and rainbow sprinkles. Top with cherries.

Mickey Mouse-shaped Beignets from Scat Cat’s Club Cafe at Disney’s Port Orleans Resort — French Quarter

Mickey Beignets ©Disney

Recipe from: Disney Parks Blog
Makes 10 large Mickey Mouse-shaped beignets or 2 dozen small beignets

Ingredients:

  • 1/2 teaspoon dry yeast
  • 1/4 cup warm water (105°)
  • 1/4 cup sugar
  • 2 tablespoons vegetable shortening
  • 1/2 teaspoon salt
  • 1/2 cup heavy cream
  • 1 egg
  • 4 cups all-purpose flour
  • 1/2 cup boiling water
  • Vegetable oil for frying
  • Powdered sugar

Directions:

  1. Sprinkle yeast over warm water in a small bowl, stirring to dissolve. Let stand for 5 minutes.
  2. Combine sugar, shortening, salt, heavy cream, egg, flour and boiling water in a large bowl; stir in yeast mixture. With the dough hook attachment of an electric mixer on medium speed, mix the dough just until combined and smooth. Let dough rest for 30 minutes.
  3. Roll to 1/4-inch thickness and cut individual beignets with a Mickey Mouse-shaped cutter or cut into 2 1/2 to 3-inch squares. Cover with a towel and let dough rise until doubled in size in a warm, draft-free area, about 1 to 1 1/2 hours.
  4. Using caution, heat 3 inches of vegetable oil to 350°F in a deep, heavy pot over medium-high heat. Fry beignets until golden brown, about 2 to 3 minutes, turning as soon as they brown on one side. Remove with tongs and place on paper towels to drain. Dust warm beignets with powdered sugar and serve immediately.
Plant-Based Cookie Fries ©Disney

Recipe from: Disney Parks Blog
Makes 32 cookie fries

Ingredients:

  • 2 3/4 cup all-purpose flour
  • 1/2 cup plus 1 tablespoon powdered sugar
  • 1/2 cup plus one tablespoon plant-based margarine, softened
  • 7 tablespoons warm water
  • 5 tablespoons liquid egg substitute
  • 1 tablespoon molasses
  • 1/2 cup dairy-free mini chocolate chips

Directions:

  1. Combine flour, powdered sugar, and plant-based margarine in bowl of electric mixer fitted with paddle attachment. Beat on medium speed until smooth.
  2. In small bowl, combine warm water and egg substitute. Add egg substitute and molasses to mixer. Mix on medium speed until smooth.
  3. Fold in chocolate chips.
  4. Place in an 8×8-inch pan and refrigerate for 30 minutes.
  5. Preheat oven to 325°F. Line two baking sheets with parchment paper or silicone baking mats.
  6. Cut into 32 strips that are 1/4-inch wide and 4 inches long. Place 16 strips on each baking sheet.
  7. Bake for 20-22 minutes, until crunchy.
  8. Serve with your favorite plant-based chocolate, strawberry, and marshmallow dipping sauces.

Cook’s Note: Plant-based egg substitutes vary by brand and may absorb different amounts of flour and sugar. If the dough is too sticky, add 1 additional tablespoon of powdered sugar at a time until it resembles the texture of traditional cookie dough. Fold in chocolate chips, chill, and bake as directed.

Crema Catalana from Toledo – Tapas, Steak & Seafood at Disney’s Coronado Springs Resort

Crema Catalana from Toledo – Tapas, Steak & Seafood ©Disney

Recipe from: Disney Parks Blog
Serves: 6

Ingredients:

Crema Catalana

  • 1 small lemon
  • 3 cups 2% milk
  • 1/2 vanilla bean
  • 1 cinnamon stick
  • 3/4 cup sugar, divided
  • 6 egg yolks
  • 1/3 cup cornstarch

Topping

  • 6 tablespoons sugar, divided
  • Fresh orange segments

Directions:

  1. Peel lemon. Place lemon peels in a medium saucepan with milk. Slip vanilla bean in half and scrape seeds into milk. Add cinnamon stick nd 1/2 cup of sugar.
  2. Cook over low heat, stirring constantly, until milk reaches a temperature of 200F. Remove from heat and cover. Steep at room temperature for 2 hours.
  3. While milk is cooling, whish together egg yolks, cornstarch, and remaining 1/4 cup of sugar together in a large mixing bowl until smooth. Refrigerate until ready
  4. Strain cooled milk mixture into a clean saucepan and bring to a boil over medium to low heat. Turn off heat.
  5. Slow whisk 1/2 cup of hot milk mixture into egg yolk mixture to temper the eggs. Strain egg yolk mixture into milk mixture, whisking constantly. Turn heat to low and cook, whisking constantly for 5 minutes, until thick. Remove from the heat.
  6. Place 4 ounces of custard into clay ramekins. Refrigerate for 2 hours.
  7. To serve, sprinkle 1 tablespoon of sugar on top of each Crema Catalana. Carmelize using a butane culinary torch. Serve with orange segments.

Chef’s Notes: If you do not have a culinary torch you may carmelize in an oven — but be sure to use oven-proof ramekins. Preheat oven to high broil. Place chilled Crema Catalana ramekins on baking sheet. Broil 3 to 5 minutes. Monitor closely until sugar has melted and a crispy, brown crust is formed.

Café con Leche from Tolédo – Tapas, Steak & Seafood at Disney’s Coronado Springs Resort

Café con Leche ©Disney

Recipe from: Disney Parks Blog
Serves: 12

Ingredients:

Coffee Custard

  • 1 (silver) gelatin sheet
  • 1/4 cup brewed espresso
  • 1/4 whole milk
  • 1 pasteurized egg yolk
  • 2 teaspoons sugar
  • 1 cup milk chocolate, melted
  • 1/2 cup heavy cream
  • 1 pinch coarse salt

Chocolate Mousse

  • 1 (silver) gelatin sheet
  • 1 cup bittersweet chocolate
  • 1 1/4 cup heavy cream, divided
  • 4 pasteurized egg yolks
  • 1/2 teaspoon orange liqueur

Chocolate Craquelin

  • 1/2 cup sugar
  • 1/2 cup all-purpose flour
  • 2 tablespoons cocoa powder
  • 1/2 cup butter
  • 1/2 teaspoon coarse salt

Chocolate Pate a Choux

  • 1/2 cup water
  • 1/2 cup whole milk
  • 7 tablespoons butter
  • 1 1/2 teaspoons sugar
  • 1 teaspoon coarse salt
  • 2/3 cup all-purpose flour, sifted
  • 2 tablespoons cocoa powder
  • 5 eggs

Vanilla Chantilly

  • 1/2 (silver) gelatin sheet
  • 1 cup heavy cream, divided
  • 1/2 cup confectioners’ sugar
  • 1/2 vanilla bean, scraped
  • 1 pinch coarse salt

Dark Chocolate Glacage

  • 4 sheets (silver) gelatin
  • 1/4 cup water
  • 1/4 cup sugar
  • 1/4 cup glucose syrup
  • 2 1/2 tablespoons condensed milk
  • 1/2 cup dark chocolate chips

Topping

  • 10 chocolate decorations
  • Fleur de sel

Directions:

For Coffee Custard

  1. Bloom gelatin sheets in ice water.
  2. Heat espresso and milk in a medium saucepan over medium-low heat for 5 minutes, until warm. Remove from heat.
  3. Whisk together egg yolk and sugar in a small bowl. Slowly whisk in half of the warm heavy cream and coffee mixture to temper the eggs. Strain egg and sugar mixture into saucepan with heavy cream and stir until combined.
  4. Add bloomed gelatin sheets, melted milk chocolate, and coarse salt to custard. Stir until smooth.
  5. Whip heavy cream to soft peaks. Fold into custard.
  6. Refrigerate for at least 8 hours.

For chocolate mousse

  1. Bloom gelatin in ice water.
  2. Heat 1/2 cup of the heavy cream in a medium saucepan until warm. Add dark chocolate chips and stir until smooth. Remove from heat.
  3. Heat bloomed gelatin and orange liqueur in microwave for 15 seconds, until 113°F. Stir in egg yolk, then pour into chocolate and cream mixture.
  4. Whip remaining 3/4 cup of heavy cream to soft peaks. Fold into chocolate mousse.
  5. Pour into 1.5-inch molds and freeze for at least 4 hours.

For chocolate craquelin

  1. Place sugar, flour, cocoa powder, butter, and salt in the bowl of a food processor. Blend until combined.
  2. Wrap dough in plastic wrap and chill for 45 minutes.
  3. Roll dough to 1/8” thickness and cut into 1.25-inch circles.
  4. Set aside until ready to serve.

For chocolate pate au choux

  1. Preheat oven to 300°F. Line a baking sheet with parchment paper.
  2. Combine water, milk, butter, sugar, and salt in a medium saucepan. Bring to a boil over medium heat.
  3. Quickly stir in flour and cocoa powder using a spatula. Cook over medium heat, stirring constantly for 1 minute, until mixture pulls away from sides of the pan.
  4. Transfer to electric mixer fitted with a paddle attachment and mix on low speed for 2 minutes, until slightly cooled. Add eggs, one at a time, and beat until soft peaks form.
  5. Transfer to a piping bag fitted with a large round tip. Pipe into 1.25-inch circles onto prepared pan
  6. Bake for 30-35 minutes, until puffy and lightly browned on the side.

For vanilla chantilly

  1. Bloom gelatin sheet in ice water.
  2. Combine 3/4 cup of the heavy cream with the confectioners’ sugar and vanilla bean. Whisk by hand to soft peaks.
  3. Place remaining 1/4 cup of heavy cream and bloomed gelatin sheet in a small saucepan. Heat over medium heat, stirring constantly, until gelatin is melted.
  4. Add to whipped cream mixture and beat until smooth.
  5. Refrigerate until ready to serve.

For chocolate glacage

  1. Bloom gelatin sheets in ice water.
  2. Combine water, sugar, and glucose syrup in a medium saucepan and bring to a boil. Add bloomed gelatin and condensed milk.
  3. Place dark chocolate in a medium bowl. Pour warm gelatin and sugar mixture over chocolate and mix with a hand blender.
  4. Keep at 95°F until ready to serve.

To serve

  1. Whip vanilla Chantilly and coffee custard by hand to soft peaks.
  2. Place coffee custard in piping bag filled with a round tip. Fill pate au choux with coffee custard. Set aside.
  3. Spoon Chantilly onto a plate. Top with filled pate au choux and chocolate craquelin. Remove chocolate mousse from freezer and glaze with chocolate glacage. Add to top of chocolate craquelin.
  4. Garnish with fleur de sel and chocolate decoration.

Chocolate Chip Cookies from Disney’s Grand Floridian Resort & Spa

Chocolate Chip Cookies from Disney’s Grand Floridian Resort & Spa ©Disney

Recipe from: Disney Parks Blog
Makes about 3 dozen medium, or 18 large cookies

Ingredients:

  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 10 tablespoons (1 1/4 sticks butter), softened
  • 1 cup packed brown sugar
  • 3/4 cup powdered sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 12-ounce bag semi-sweet chocolate chips

Directions:

  1. Preheat oven to 330°F.
  2. Sift flour, baking soda and salt into a large bowl and set aside.
  3. Combine butter, brown sugar and powdered sugar in a separate bowl and cream with electric mixer until fluffy.
  4. With mixer running, add eggs, one at a time, then add vanilla. Mix until combined, scraping sides of bowl.
  5. Slowly add flour mixture, scraping sides of bowl. Stir in chocolate chips.
  6. Scoop 1 tablespoon dough for medium cookies and 2 tablespoons for large onto ungreased baking sheet.
  7. Bake until light golden, 10 to 12 minutes for medium cookies, 12 to 14 minutes for large.
Gingerbread Cookies ©Disney

Recipe from: Disney Parks Blog
Makes 3 dozen cookies

Ingredients:

  • 1/4 cup milk
  • 1/2 teaspoon salt
  • 1 teaspoon ground fennel
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cloves
  • 2 sticks (1 cup) butter, softened
  • 2 1/2 cups confectioners’ sugar, sifted
  • 3 2/3 cups all-purpose flour
  • 2 1/2 teaspoons ground cinnamon
  • 2 1/4 teaspoons ground coriander
  • 2 teaspoons ground star anise
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon ground mace
  • 1 cup colored decorating sugar
  • 2 eggs

Directions:

  1. Combine butter and sugar in bowl of electric mixer and beat until smooth. Beat in eggs.
  2. Sift together flour, cinnamon, coriander, anise, baking powder, ground fennel, ground ginger, cloves, salt, and mace into a separate large bowl.
  3. With mixer on low, slowly add dry ingredients to butter mixture until dough holds together.
  4. Remove dough from bowl and wrap in plastic wrap. Refrigerate until firm, 2 to 4 hours.
  5. Preheat oven to 350F and grease 2 cookie sheets.
  6. Remove dough from refrigerator and set aside at room temperature for about 10 minutes, until pliable. Divide dough in half, return one half to refrigerator. Place the other half on a floured work surface. Roll dough to 1/8-inch thickness, flouring the work surface and rolling pin as needed.
  7. Cut out cookies with cookie cutters (dip cutters in flour for neat edges). Transfer to baking sheets, 1 inch apart.
  8. Lightly brush cookies with milk and sprinkle with colored sugar.
  9. Bake until firm and edges begin to darken, 10 to 14 minutes. Allow cookies to slightly cool on cookie sheet, then transfer to wire racks to completely cool. Repeat with remaining dough.

Pumpkin Milkshake from Artist Point at Disney’s Wilderness Lodge

Pumpkin Milkshake ©Disney

Recipe from: Disney Parks Blog
Serves: 4-6

Ingredients:

Pumpkin Ice Cream

  • 1 cup canned or fresh pumpkin
  • 1 teaspoon vanilla extract
  • 5 egg yolks
  • 3/4 cup brown sugar, divided
  • 2 cups heavy cream, divided
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon bourbon whiskey

Milkshake

  • 3 cups Pumpkin Ice Cream
  • 1 1/2 cups heavy cream, plus more, if needed

Directions:

For pumpkin ice cream

  1. Whisk pumpkin and vanilla in a small bowl until combined. Refrigerate until ready to use.
  2. Combine egg yolks, 1/4 cup brown sugar, 1/2 cup heavy cream, ginger, cinnamon, salt and nutmeg in a bowl, whisking until sugar is dissolved. Set aside.
  3. Combine remaining 1 1/2 cups of heavy cream and 1/2 cup of brown sugar in a medium saucepan. Whisk over medium heat for 5 minutes, or until bubbles form around edge of pan. Remove from heat.
  4. Gradually whisk 1/2 cup of warm cream and sugar into egg mixture until smooth. Pour egg mixture into saucepan with cream and sugar. Cook over medium heat, stirring constantly with a wooden spoon for 5 minutes, or until custard is thick enough to coat the back of the spoon, but not boiling.
  5. Strain custard through a fine mesh strainer into a bowl. Place bowl in an ice bath and stir to cool. Whisk pumpkin mixture into custard. Cover with plastic wrap, pressing directly to top of custard. Refrigerate at least 3 hours.
  6. Transfer to an ice cream maker and freeze according to manufacturer’s instructions. Add bourbon during the last minute of churning. Store covered in freezer until ready to serve.

For milkshakes:

  1. Place ice cream and heavy cream in a blender. Blend on medium speed until smooth, adding additional heavy cream if milkshakes are too thick.
  2. Pour into glasses and serve.

Warm Chocolate Truffle Cake from Napa Rose at Disney’s Grand Californian Hotel & Spa

Recipe from: Disney Parks Blog
Serves: 8

Ingredients:

Ganache

  • 4 ounces Scharffen Berger bittersweet chocolate
  • 1/2 cup heavy cream

Truffle Cakes

  • 1/2 cup plus 6 tablespoons unsalted butter, softened (extra for ramekins)
  • 6 1/2 ounces Scharffen Berger bittersweet chocolate, chopped fine
  • 5 large eggs, room temperature, separated
  • 1/2 cup sugar, divided (extra for ramekins)
  • 1 tablespoon all-purpose flour, sifted
  • Favorite ice cream, for serving

Directions:

For ganache:

  1. Place chocolate in a medium heatproof bowl. Bring cream to a boil in a small saucepan over medium heat.
  2. Pour boiling cream over chopped chocolate. Slowly stir in a circular motion with a rubber spatula until all chocolate is melted, about 2 minutes.
  3. Let sit at room temperature until ganache cools to 70°F. Meanwhile, make truffles cakes.

For chocolate truffle cakes:

  1. Preheat oven to 375ºF. Lightly butter bottom and sides of 8 individual (3/4 cup) ramekins. Coat thinly with sugar and shake out excess. Set aside.
  2. Prepare a double boiler and bring water to a simmer over low heat. Place butter and 6 1/2 ounces chocolate in the top of the double boiler and gently stir until melted.
  3. Whisk egg yolks and 1/4 cup sugar in a large mixing bowl for 3 to 4 minutes or until smooth and slightly thickened. Stir in flour.
  4. Ladle a small amount of melted chocolate into egg yolk mixture and whisk to combine. Add another ladle of chocolate into egg yolk mixture and continue to whisk. Once the temperature of the egg yolk mixture has been warmed, add remaining chocolate to egg yolks and vigorously whisk. Set aside.
  5. Combine egg whites and 1 tablespoon sugar in stand mixer; whip on medium speed until soft peaks form.
  6. Slowly add an additional 1 1/2 tablespoons sugar while continuing to whip egg whites. Increase speed to high and slowly add remaining 1 1/2 tablespoons sugar. Whip another 3 to 4 minutes or until stiff peaks form.
  7. Gently fold egg whites into chocolate mixture, being careful not to overwork mixture.
  8. Divide batter equally among prepared ramekins, filling 3/4 full. Place on baking sheet and bake for 9 to 10 minutes or until tops are puffy, but center still soft. Do not overbake.
  9. While cakes are baking, make the ganache: Finely chop remaining 4 ounces of chocolate.
  10. Cut around edges of cakes using a small knife to loosen. Carefully invert cakes onto a serving plate. Top each with 1 generous tablespoon of ganache and serve immediately with favorite ice cream.

Cook’s Notes:

  • If you cannot find Scharffen Berger Chocolate, you may substitute Valrhona Manjari chocolate or a high quality 58 percent bittersweet chocolate.
  • Make sure your small metal bowl is very clean and dry before attempting to whip egg whites to stiff peaks.

Tiramisù from Trattoria al Forno at Disney’s BoardWalk

Tiramisu ©Disney

Recipe from: Disney Parks Blog
Serves: 6

Ingredients:

  • 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

Directions:

  1. 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.
  2. 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.
  3. Combine remaining espresso, amaretto, and remaining 1/2 cup sugar in a shallow bowl.
  4. Quickly dip each ladyfinger into espresso mixture and create a single layer along the bottom of a 13×9-inch dish.
  5. Spread half of mascarpone mixture over ladyfingers, then create a second layer of soaked ladyfingers.
  6. Top with remaining mascarpone mixture. Dust liberally with cocoa powder.
  7. Cover dish with plastic wrap and refrigerate at least for 3 hours and up to 8 hours before serving.

Chocolate Pudding Cake from California Grill at Disney’s Contemporary Resort

Chocolate Pudding Cake from California Grill ©Disney

Recipe from: Disney Parks Blog
Makes 1 (9-inch) cake

Ingredients:

  • 12 ounces bittersweet chocolate, roughly chopped
  • 1/2 cup water
  • 2/3 cup sugar, divided
  • 2 sticks unsalted butter, at room temperature, cut into small pieces
  • 5 large eggs

Directions:

  1. Preheat oven to 350°F. Spray a 9-inch round cake pan with nonstick spray with flour; set aside.
  2. Combine water and 1/3 cup sugar in a heavy saucepan over high heat, stirring until sugar melts. Bring to a boil, and cook 2 minutes. Remove saucepan from heat; slowly add chocolate, stirring until completely melted. Stir in butter, a few pieces at a time, until completely melted.
  3. Combine eggs and remaining 1/3 cup sugar in a medium bowl; beat with an electric mixer until pale yellow and very frothy.
  4. Slowly stream chocolate-butter mixture into egg mixture, stirring until smooth and satiny.
  5. Pour batter into prepared pan. Place cake pan inside of a larger roasting pan; pour hot water around cake pan until water reaches halfway up sides of cake pan. Carefully transfer pans to oven.
  6. Bake 28 to 30 minutes until just firm.
  7. Remove cake pan from roasting pan and let cool 30 minutes. Carefully invert cake onto a large plate before serving, or serve directly from pan.

Peanut Butter-Banana-Applewood Smoked Candied Bacon Pie from BoardWalk Bakery at Disney’s BoardWalk Inn and Villas

Peanut Butter-Banana-Applewood Smoked Candied Bacon Pie from BoardWalk Bakery ©Disney

Recipe from: Disney Parks Blog
Makes 9-inch pie

Ingredients:

  • 3 thick slices applewood smoked bacon
  • 1/4 cup brown sugar
  • 9-inch store-bought chocolate graham cracker pie crust
  • 1 cup peanut butter
  • 1 cup cream cheese
  • 2 tablespoons sugar
  • 1 cup whipping cream
  • 2 bananas, sliced

Directions:

  1. Preheat oven to 375°F. Line a small baking sheet with parchment paper, and place a wire rack over the baking sheet.
  2. Coat bacon on both sides with brown sugar. Place on rack and bake 20 to 30 minutes, or until crispy, depending on thickness of bacon.
  3. Remove from oven. Once cooled, dice and set aside.
  4. Cream together peanut butter, cream cheese, and sugar until smooth.
  5. Whip cream to soft peaks in a separate bowl; gently fold into peanut butter mixture.
  6. Fill pie shell halfway with mixture, then evenly top with banana slices. Top slices with remaining mixture.
  7. Sprinkle with chopped bacon. Refrigerate until ready to serve.

Apple Crisp from Napa Rose at Disney’s Grand Californian Hotel & Spa

Apple Crisp from Napa Rose ©Disney

Recipe from: Disney Parks Blog
Serves 6

Ingredients:

Apple Filling

  • 1 1/2 pounds crisp apples, such as Fuji or Braeburn
  • 3 tablespoons unsalted butter
  • 3/4 cup sugar
  • 1/4 cup fresh lemon juice
  • 2 tablespoons Calvados (apple brandy)
  • 2 teaspoons cornstarch

Crumble Topping

  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup oats
  • 1/4 cup chopped pecans
  • 1/4 cup shredded coconut
  • 3 tablespoons unsalted butter

Manchego Cheese Ice Cream

  • 8 egg yolks
  • 3/4 cup sugar
  • 2 cups heavy cream
  • 3 cups half-and-half
  • 1 vanilla bean, split lengthwise
  • 1/2 pound Manchego cheese, cut into 1 inch cubes

Directions:

For apple filling

  1. Peel apples and cut into 1/4-inch dice. Set aside.
  2. Melt butter in a large sauté pan over medium heat; add sugar, and stir about 2 minutes or until sugar melts.
  3. Add diced apples, and cook about 3 minutes or until apples just begin to soften. Combine lemon juice,
  4. Calvados, and cornstarch in a small bowl; stir until cornstarch is dissolved.
  5. Add lemon juice mixture to the pan, and cook about 4 minutes, stirring, until juices thicken. Serve warm.

For crumble topping

  1. Preheat oven to 350˚F.
  2. Combine flour, sugar, brown sugar, oats, pecans, and coconut in a large bowl; stir until well combined. In a microwave-safe bowl, melt butter. Slowly add melted butter to the bowl, stirring to incorporate.
  3. Pour mixture onto an un-greased cookie sheet, breaking up large clumps with your fingers. Bake 10 to 14 minutes, or until golden brown. Set aside to cool slightly; break up any remaining big pieces to achieve a crumbly consistency.

For Manchego cheese ice cream

  1. Whisk together egg yolks and sugar in a large bowl until pale and fluffy; set aside.
  2. Combine cream, half-and-half, and vanilla bean in a medium saucepan over medium-high heat; bring to a simmer. Slowly ladle 1 cup hot cream mixture into egg yolks, whisking constantly. Pour egg-cream mixture back into the saucepan, and cook about 4 minutes, stirring constantly, until mixture coats the back of a wooden spoon. Pour mixture into a large bowl.
  3. Add cheese cubes and stir. Cool to room temperature, stirring occasionally. Once cooled, pour custard through a fine-mesh sieve into a large bowl. Discard cheese and vanilla bean. Refrigerate custard until cold, then freeze in an ice-cream maker according to manufacturer’s instructions.

To serve

  1. Spoon apple filling into serving dish and sprinkle with crumble topping.
  2. Serve with a scoop of Manchego cheese ice cream on the side.

Lavender Donuts (Plant-Based) from California Grill at Disney’s Contemporary Resort

Lavender Donuts from California Grill ©D23

Recipe from: D23
Makes 24-36 donuts

Ingredients:

Lavender Sugar

  • 1 cup granulated sugar
  • 1 tablespoon dried culinary lavender

Donuts

  • ¾ cup lukewarm water
  • 1 tablespoon active dry yeast
  • ¾ cup liquid from canned chickpeas
  • 5 teaspoons ground flaxseed
  • 1¼ cups coconut milk
  • ½ cup coconut oil
  • 6⅔ cups all-purpose flour
  • ½ cup sugar, plus more for topping
  • 1 teaspoon coarse salt
  • Vegetable oil, for frying

Directions:

For Lavender Sugar

  1. Toss sugar and dried culinary lavender in medium bowl. Cover and let rest for several hours or overnight.
  2. Sift out lavender with a fine-mesh strainer. Set aside.

For Donuts

  1. Combine water and yeast in bowl of electric mixer fitted with dough hook. Rest for 5 minutes until yeast is frothy.
  2. Whisk chickpea liquid and ground flaxseed in medium bowl. Add to water and yeast.
  3. Add coconut milk, coconut oil, flour, sugar, and salt to mixing bowl. Mix on low speed until soft dough ball forms. Increase to medium-high speed and knead for 5 minutes.
  4. Transfer dough to large bowl coated with nonstick cooking spray. Cover with plastic wrap and let dough rise at room temperature for 90 minutes or until doubled in size.
  5. Place parchment paper on two baking pans and spray with nonstick cooking spray. Set aside.
  6. Place dough on large board covered with flour, roll to ¼-inch thickness, and cut with desired size donut cutter. Place cut donuts on prepared baking pans.
  7. Cover with plastic wrap and let rise for 15 minutes or until doubled in size.

Drinks

POG Juice from Various Disney Resorts

Recipe from: Disney Parks Blog
Makes 12 cups

Ingredients:

  • 4 cups passion fruit juice
  • 4 cups orange juice
  • 4 cups guava juice

Directions:

  1. Mix all ingredients together in a 1-gallon pitcher. Serve over ice in tall glasses.

Bitter Storm from Napa Rose at Disney’s Grand Californian Hotel & Spa

Bitter Storm from Napa Rose ©Disney

Recipe from: Disney Parks Blog
Serves: 1

Ingredients:

  • ¾ ounce Bulleit Bourbon
  • ¾ ounce Fernet-Branca
  • ½ ounce Cherry Heering liqueur
  • ½ ounce Poire William brandy
  • ½ ounce Orgeat syrup
  • ¾ ounce lemon juice
  • Grapefruit peel, for garnish

Directions:

  1. Pour all ingredients into a shaker; fill with ice and vigorously shake for 30 seconds.
  2. Strain into a tall chilled classed filled with ice. Garnish with grapefruit peel.

Red-Nosed Zebra from Trader Sam’s – Enchanted Tiki Bar at Disneyland Hotel

Red-Nosed Zebra ©Disney

Recipe from: Disney Parks Blog
Makes 1 cocktail

Ingredients:

  • 1.5 ounces Bacardi 8 rum
  • 1/2 ounce fresh lemon juice
  • 1/2 ounce fresh lime juice
  • 1 ounce agave nectar
  • 1 ounce strawberry purée
  • Crushed ice, 3 cranberries, 2 mint sprigs, for garnish

Directions:

  1. Add all ingredients in a Boston Shaker (except garnish), fill half full with ice, and shake vigorously for 10 seconds.
  2. Strain into a margarita glass filled with ice. Garnish with a mound of crushed ice, cranberries, and mint sprigs to look like 2 green antlers, cranberries for eyes and nose.

Mele Kaliki-Mocha from Trader Sam’s – Enchanted Tiki Bar at Disneyland Hotel

Mele Kaliki-Mocha ©Disney

Recipe from: Disney Parks Blog
Makes 1 cocktail

Ingredients:

  • 2 ounces Kahlúa
  • 1 ounce Coco Reál
  • 1 ounce Trader Tiki Orgeat
  • 4 ounces fresh coffee
  • Whipped cream, rosemary sprig, for garnish

Directions:

  1. Add all ingredients in a Boston Shaker (except garnish), fill half full with ice, and shake vigorously for 10 seconds.
  2. Strain into a tall bamboo glass filled with ice. Garnish with whipped cream and a fresh rosemary sprig.

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