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The Rescuers – Moonshine and Gingersnaps

Quick links: Luke’s Moonshine (non-alcoholic) | Penny’s Gingersnaps |  Verdict

It had been a LOOOONG time since I had seen The Rescuer’s. One of my favorite Disney movies as a kid was The Rescuer’s Down Under, but I never had a huge affinity toward the original Rescuer’s movie. Watching it again made me like it a bit more. It was a very charming movie. It’s also on Netflix right now if you want to [re]watch it.

 

Luke’s Moonshine (Non-Alcoholic)

Louisiana Muskrats make the best moonshine. That’s a well-known fact. And if it weren’t for Luke’s moonshine, Evinrude the dragonfly would have failed. Luke’s moonshine actually helped out a few people. Giving them insane energy with a spicy kick.

Keeping with this family-friendly blog, I tried to find a good base to start off with for making a non-alcoholic moonshine that would produce the desired effects of Luke’s moonshine. Through my searching, I found a recipe based on one of my absolute favorite non-disney franchises, Harry Potter. Firewhiskey. I found a recipe and tried making it. It didn’t turn out the greatest. I modified it to fit more of a Rescuer’s theme. This recipe will definitely take some reworking though.

Luke's Moonshine (Non-Alcoholic)
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Prep Time
20 min
Total Time
12 hr
Prep Time
20 min
Total Time
12 hr
Ingredients
  1. 1 (2 liter) bottle ginger ale
  2. 3 (1 inch) pieces fresh ginger root
  3. 1/2 cup cinnamon red hot candies
  4. 2 cinnamon sticks, or more to taste
  5. 2 habanero (or cayenne) peppers, cut into large pieces
  6. 1 tsp Louisiana Hot Sauce
  7. 1/2 tsp Chili Powder
  8. 1 can Red Bull
  9. 1 Package Kool-aid (I used grape)
  10. 8 cups water
  11. 1 cup sugar
  12. A few drops of red food coloring
Instructions
  1. Combine the ginger ale, ginger, red hot candies, hot sauce, chili powder and cinnamon sticks in a large container (I used a milk jug)
  2. Refrigerate until the candies dissolve completely, 8 hours or overnight.
  3. Mix the Kool-aid as directed with the water and sugar (I used less water for a stronger flavor). Set aside.
  4. Add the habanero (cayenne) peppers, Red Bull, and 2 cups of the Kool-aid mixture to the ginger ale mixture for 4 hours or desired time.
  5. Remove and discard peppers.
  6. Serve in small glasses.
DisneyMeals http://disneymeals.me/
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Penny’s Gingersnaps

The first food we see is when Penny is in the orphanage in Rufus’s flashback. Penny feeds Rufus a gingersnap. 

He licks it and thinks its a catnip snap. We might have to make those sometime too, for all you cat-lovers out there.

(Credit: Disney)

(Credit: Disney)

We’ve made some delicious (one of our favorite recipes) gingersnaps before in our Sleeping Beauty post. Here’s the recipe.

Penny's Gingersnaps
Serves 24
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Prep Time
20 min
Cook Time
10 min
Total Time
3 hr 30 min
Prep Time
20 min
Cook Time
10 min
Total Time
3 hr 30 min
Ingredients
  1. 2¼ cups all-purpose flour
  2. 2 teaspoons ground ginger
  3. 1 teaspoon ground cloves
  4. 1½ teaspoons baking powder
  5. 1/8 teaspoon kosher salt
  6. ½ cup unsalted butter, at room temperature
  7. 1 cup sugar
  8. 1 Extra Large Egg
  9. 1/3 cup dark molasses
  10. 1 1/2 teaspoon vanilla extract
Make the dough (You can do this part up to three days in advance.)
  1. SIFT the flour, ginger, cinnamon, cloves, baking powder and salt together in a medium bowl. Set aside.
  2. PLACE the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the mixture is light and fluffy.
  3. SWITCH the mixer to low speed and gradually add the egg, molasses and vanilla extract. Increase the speed to medium and beat until smooth.
  4. SWITCH the mixer to low speed and add the dry ingredients in 3 additions, pulsing the mixer to incorporate each addition before adding the next one.
  5. TURN the dough out onto a lightly floured work surface. Knead a few times to incorporate any crumbs.
  6. DIVIDE the dough in half. Roll each half into a log about 1½ inches in diameter and 12 inches long. As you roll, gently push the ends toward the center to prevent air pockets and to keep the logs at an even thickness.
  7. WRAP the logs in plastic wrap and refrigerate until firm, at least 3 hours or up to 3 days.
Bake the cookies
  1. PREHEAT the oven to 400°F. Line the bottoms of two 12″ x 18″ sheet pans with parchment paper.
  2. REMOVE the logs from the refrigerator and unwrap them. Using a ruler and a sharp knife, cut each log into rounds ¼ inch thick. If the dough crumbles as you cut it, reshape each slice.
  3. PLACE the rounds on the prepared pans, spacing them 2 inches apart. Bake on the middle shelves of the oven, rotating the pans 180° halfway through the baking time, until the cookies are set but soft enough to hold a slight indentation when pressed with a fingertip (about 7 to 10 minutes).
  4. LET cool completely on the pans on wire racks. Store in an airtight container at room temperature for up to 1 week. Yield: 50-60 2-inch cookies.
Notes
  1. Source: http://www.thenibble.com/reviews/main/cookies/cookies2/ginger-snaps-recipe.asp
DisneyMeals http://disneymeals.me/

Will your Eyes Spiral and your Mouth Smoke?

The firewhiskey was kinda disappointing. I was hoping for something a lot tastier…or at least with more of a kick. 

The gingersnaps were great, as always. I highly recommend those.

Verdict:

Moonshine – 5/10
Gingersnaps – 10/10