Fire up some Billy Joel and get ready for some NYC action. I actually really like Oliver and Company, even though it is one of Disney’s lowest rated films. It also has really great food, especially if you’re a cat or dog!
There is some food in the movie that we didn’t make because it was featured in other movies. For the bread recipe when they steal bread from a truck,
For the dog biscuits that they give Fagin,
Stolen NYC Hot Dogs
Dodger is one sly dog. He tricks Oliver distract the hot dog cart guy and in turn steals the yummy hot dogs.
To make this more authentic, I recommend using Sabrett Hot Dogs. If you can’t come by those, at least use all beef franks.
- 4-8 All Beef Hot Dogs
- 4-8 Hot Dog Buns
- Any other toppings
- Boil a pot of water
- After it has reached boiling point, put the dogs in the pot and take it off the heat.
- Cover the pot and let the dogs steam for 6-8 minutes
- Place toppings on.
- If you have a steamer, you may use that to steam the buns.
Jenny’s Cat Food Concoction
If you have a cat, you’ll love this recipe. When Jenny first gets Oliver, she brings him back to her giant house and makes a who-know-what concoction to give to him.
You see some sort of cereal or bran, eggs, and a bunch of messy dishes. Fortunately, when I made it, I didn’t make as big of mess as she did.
- 1 can mackerel
- 1 egg yolk
- 1/3 cup oats
- 1/3 cup evaporated milk
- 1 bag of cat treats
- 1/4 cup whipped cream
- Mix oats and evaporated in bowl.
- Once mixed, add egg and mackerel
- Add Cat treats and mix until blended
- Top with whipped cream (or don't)
Chocolates for Dogs
I know, I know, chocolate is really bad for dogs. But we see Georgette eating chocolates from a heart-shaped box and doing yoga.
I searched and found that Carob, a chocolate substitute, and its cleared by ASPCA as non-toxic for dogs. So we made some molded chocolates filled with peanut butter. Our dog loved them! We also made some milk-chocolate candies for us too 🙂
- 1 Bag Carob
- 1/2 cup milk
- 3 tbs peanut butter
- Heat up the milk over a very low heat
- Add the carob chips a little bit at a time
- Stir vigorously with wooden spoon.
- Once all the chips are added, you might need to add a couple more splashes of milk until the carob is creamy
- Let the carob cool a bit
- Fill candy mold 1/2-3/4 way full with the carob
- Place peanut butter in a pastry bag (or a plastic bag with its corner cut)
- Squeeze a little dab of peanut butter on top of the carob in each mold. About the size of a big pea.
- Cover the peanut butter and fill rest of mold with carob
- Place in freezer for about an hour or until the carob solidifies. You may also place in fridge, but wait longer for the solidification.
- You might need to hold the pan off the stove a bit if it gets too hot and you start to smell it burn.
- For milk chocolate, melt the milk chocolate in a microwave on a low heat, stirring every 30 seconds, or melt in a double boiler. Follow the rest of the instructions. You may place anything you wish in the middle of the chocolates. I put in Nutella and raspberry jam.
Pink Champagne Cake
At the end of the movie, everything is good and every is around Jenny as they celebrate her birthday.
Being super rich, she probably had a fancy cake (even though you only see a generic pink cake). How do you make a fancy cake? With champagne of course! This is a somewhat difficult and time consuming recipe. Just a head’s up.
There is also chocolate, strawberry and vanilla ice cream shown in the movie. This cake pair well with Neapolitan ice cream! So pick some of that up from the store.
- 2 cups (480 ml) champagne, pink champagne or sparkling wine
- 2½ cups (280 grams) sifted Self-Rising Flour
- 2 cups (400 grams) granulated sugar
- ½ cup (1 stick/113 grams) unsalted butter, at room temperature
- ¼ cup (48 grams) shortening
- ¼ cup (56 grams) vegetable oil
- ½ cup (120 ml) champagne reduction
- ½ cup (120 ml) buttermilk, at room temperature
- ¾ cup (180 grams) egg whites (about 6), at room temperature
- ½ teaspoon (2.5 ml) pure almond extract
- ½ teaspoon (2.5 ml) pure vanilla extract
- Extra flour and shortening to prepare cake pans
- 1 cup raspberry jam
- 2 containers of buttercream frosting
- Red food coloring to dye the frosting
- In a medium heavy saucepan over medium-high heat, bring champagne to a boil.
- Boil until reduced to ½ cup, about 15 minutes.
- Remove from heat; set aside to cool completely.
- Meanwhile, arrange oven rack in lower third of oven and preheat oven to 350ºF.
- Grease three 8-inch round with shortening or oil.
- Line bottoms with parchment or wax paper cut to fit the size of pans.
- Grease paper linings and dust lined pans with flour, tapping out the excess.
- Set aside.
- Mix self-rising flour and sugar until well combined and aerated.
- Add butter, shortening and oil and mix until thoroughly combined.
- Mixture will be very thick.
- In a 2-cup glass liquid measuring cup, whisk together champagne reduction, buttermilk, egg whites and extracts using a fork until well blended.
- Slowly add half of the liquid mixture to the batter and mix.
- Then beat until thoroughly combined, scraping down the sides of bowl as necessary with rubber spatula, about 2 minutes.
- Add remaining liquid mixture and beat just until smooth and thoroughly combined, again scraping down the sides of bowl as necessary.
- Using rubber spatula, scrape and pour batter into prepared pans dividing evenly (a little over 2 cups of batter per cake pan).
- Smooth tops evenly with rubber spatula and then rap each pan on counter surface 2 to 3 times to expel any air bubbles. This step will create a nice level cake.
- Bake in preheated oven until a toothpick inserted into center comes out clean, about 25 to 30 minutes.
- Cool cakes in pans on wire racks for 10 minutes.
- Run thin metal spatula around edges of each cake to loosen, then invert onto wire rack and peel away parchment or wax paper.
- Turn right side up onto wire racks (using an additional rack to flip) and cool completely or wrap while still warm to retain moisture.
- Wrap each cake layer tightly in plastic food wrap and keep at room temperature until ready to fill and frost.
- Mix a couple drops of food coloring into the frosting to turn it into a nice pink color.
- Use a scant ¾ cup frosting between each layer.
- After frosting each the bottom and middle layer, pipe a simple ¼-inch border of buttercream around the perimeter of the cake to act as a dam to prevent the filling from going over the edge of the cake layer.
- Following this, lightly spoon about 4 tablespoons of the Raspberry Filling on top of the buttercream in the center. Using a small angled metal spatula, carefully spread the filling outward to the dam border of buttercream.
- Carefully place the next cake layer on top and press down gently.
- Proceed to frost the cake as desired with remaining buttercream.
- Use a scant ¾ cup frosting between each layer and then proceed to frost the cake with a “crumb coat” or thin coat, but not too thin.
- The cake should have good coverage and you should not see the cake peeking through the frosting.
- Next, assemble your pastry bag with coupler and tip.
- Fill pastry bag and twist closed.
- Make sure your hands are not too warm or your buttercream will get too soft. You are now ready to pipe roses!
- To pipe roses, start at the bottom and work around the cake to complete a full circle of roses. T
- o pipe each rose, start in the center of where you want your rose to be. T
- hen pipe in a circular fashion counter-clockwise going around the center point once or twice depending on the size of roses you desire.
- The roses don’t need to be perfect!
- This is what is so great about piping swirled roses as they look lovely shabby and chic.
- It is best to end in the same place each time and I like to end at the top right side of each rose.
- Once you complete the first row around the cake, continue with the next row and then the top. To fill in any gaps, I like to pipe small stars or flourishes that contour the rose swirls. Rose Cakes are the best. So simple, but so stunning!
Will it make you get the Street Saviore Faire?
Overall, this was a really good haul. Hot Dogs were great, the cake was one of the best cakes I’ve ever had, and if you were a cat, I’m sure you’d love the concoction. The dog chocolates were pretty disgusting for humans. I don’t really like carob. But my dog loved them. But the milk chocolate candies were amazing.
Hot Dogs – 7/10
Jenny’s Concoction – 3/10 (for humans) 10/10 (for cats)
Dog Chocolates – 3/10 (for humans) 10/10 (for dogs) Human Chocolates – 10/10
Pink Champagne Cakes – 10/10