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DisneyMeals does Colombia – Arepas

This week we’re doing something a little different because we’ve been traveling in Medellin, Colombia. We’ve eaten some amazing foods here, but the best have been Medellin’s own Arepas. You can check out some other yummy South American recipes in our Saludos Amigos and Three Cabelleros post.

3

Tarzan – Baked Jungle Bananas

Yes, this week was the beloved Tarzan movie. It is a great movie and Phil Collins has a way of tugging at heartstrings with his music. There are lots of fruits shown in Tarzan but, sadly, there weren’t any recipes shown in this film that you couldn’t have gleamed from Jungle Book (including ants). But don’t you fear Disney Mealers, we came up with a recipe for you guys anyway.

2

Bug’s Life – Leafy Boysenberry Pie, Pupu platter (Egg Rolls, Korean BBQ Chicken Wings, Chicken Teriyaki, Beef Teriyaki, Tempura Vegetables), Edamame, Candy Corn, Bloody Mary O+

Quick links: Leafy Boysenberry Pie | Egg RollBBQ Korean Chicken Wings | Chicken Teriyaki | Beef Teriyaki | Tempura Vegetables | Edamame | Candy Corn | Bloody Mary O+ | Verdict

 

Feeling bugged? After checking out the food in this post, the only thing that might bug you will be your calorie count! Today’s post will be written by the second in command here at the Disneymeals house. Our commander in chief is pulling some overtime at work, so Queen Ant (Mary) is blogging this cook. A Bug’s Life. A movie about bugs, and their short little lives. 

Foods Shown

  • boysenberries
  • grain
  • candy corn
  • poo poo platter
  • salted soy bean
  • nuts
  • seed
  • bloody mary O+
  • olive
  • leaf
  • boysenberry pie with leaves

Leafy Boysenberry Pie

First up, we have pie. At the bug circus, our crew wasn’t performing so well, and they had little berries and mini-berry pies thrown at them. Poor circus bugs. However, the pies were boysenberry, so it can’t have been all bad. Boysenberry pie is pretty delicious. 

Leafy Boysenberry Pie
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Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Dough
  1. 3c Blended dried Spinach
  2. 3tbs sugar
  3. 2 tbs butter
  4. flour (if needing thickening)
Topping
  1. 2c whole spinach
  2. 1tbs olive oil
  3. 1 tsp sugar
Filling
  1. Can of boysenberry or other berry pie filling
Instructions
  1. Preheat oven to 350F
  2. In a bowl, cream the sugar and butter and eggs.
  3. Add the spinach and mix until the dough is firm enough to manipulate
  4. If the dough is not thickening, add flour
  5. Grease a pie pan
  6. Shape the dough around the bottom of the pie pan
  7. Put the filling in
  8. Bake for 30-35 minutes
  9. Remove and let cool
Topping
  1. Turn up the oven to 425F
  2. Put spinach in bowl and drizzle the olive oil on top
  3. Put in sugar and mix around so all the spinach is coated with olive oil and sugar
  4. Place each spinach leaf one by one on a cookie sheet
  5. Place in oven for 8-10 minutes until the spinach is crispy
  6. Place crisped spinach on top of pie.
  7. Serve.
DisneyMeals http://disneymeals.me/

Pupu Platter [Egg Rolls]

After the circus ends, the bugs are shown to be at a bar. There’s all sorts of “food” and “drinks” at this grimy establishment (I wouldn’t trust anything that came outta that bar, personally). The bartender brings out a tray and asks, “Who ordered the poo poo platter?” After which some brown much on the tray is swarmed by flies. Well we know where to draw our line, there is no way we will be eating poop. However, some research showed us that there is such a thing as a pupu (pronounced poo-poo) platter. It’s a mash up of yummy Asian appetizers, and appetizers are commonly served at bars, right? That sounded good enough for us. First up: The egg rolls, placed center on our platter.

Pupu platter Egg Rolls
Yields 8
http://allrecipes.com/recipe/14704/best-egg-rolls/
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Ingredients
  1. 1 pound ground pork
  2. 1 teaspoon ground ginger
  3. 1 teaspoon garlic powder
  4. 1 quart canola oil for frying
  5. 2 tablespoons all-purpose flour
  6. 2 tablespoons water
  7. 2 cups shredded spinach
  8. 2 ounces shredded carrots
  9. 8 (7 inch square) egg roll wrappers
Instructions
  1. Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
  2. In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.
  3. Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the spinach, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
  4. Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.
DisneyMeals http://disneymeals.me/

Pupu Platter [Korean BBQ Wings]

We didn’t have wings for whatever reason, so drumsticks had to do. Man, they were probably my favorite part of the platter. Asian BBQ for the win!

Pupu Platter Korean BBQ Chicken Wings
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. 1 to 2 pounds chicken wings or legs
  2. 2 tablespoons canola oil, plus more for frying
  3. 3 tablespoons grated ginger
  4. 1/4 cup sherry
  5. 1/4 cup white vinegar
  6. 2 tablespoons sesame oil
  7. 1/4 cup honey
  8. 1/2 cup soy sauce
  9. 1/4 cup chili garlic sauce
  10. 1tbs Sriracha
  11. Chopped scallions, for garnish
  12. 3 tablespoons sesame seeds, for garnish
Instructions
  1. Preheat oven to 350 degrees F.
  2. Place the chicken wings on a baking sheet and cook in the oven for 35 minutes.
  3. In a medium saute pan over medium heat, add the 2 tablespoons of canola oil and the ginger. Cook for 2 minutes. Add the sherry, vinegar, sesame oil, honey, and soy sauce and chili garlic sauce and continue to cook for 2 more minutes. Remove from heat.
  4. In large sauce pot or fryer, heat 3-inches of the canola oil, or enough to prevent wings from touching the bottom of the pan, to 350 degrees F. Add the chicken wings to the oil and cook for about 3 minutes, or until crispy and golden brown. Remove the chicken wings from the oil and drain on paper towels.
  5. Add the wings to the sauce. Garnish with chopped scallions and sesame seeds.
DisneyMeals http://disneymeals.me/

Pupu Platter [Chicken Teriyaki]

The chicken teriyaki was baked instead of grilled. It made part 3 of our platter.

Pupu Plater Chicken Teriyaki
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Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Ingredients
  1. 1 tablespoon cornstarch
  2. 1 tablespoon cold water
  3. 1/2 cup white sugar
  4. 1/2 cup soy sauce
  5. 1/4 cup cider vinegar
  6. 1 clove garlic, minced
  7. 1/2 teaspoon ground ginger
  8. 1/4 teaspoon ground black pepper
  9. 12 skinless chicken thighs
Instructions
  1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
  2. Preheat oven to 425 degrees F (220 degrees C).
  3. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
  4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.
DisneyMeals http://disneymeals.me/

Pupu Platter [Beef Teriyaki]

Beef teriyaki was up next. It turned out just a bit chewy, but the flavor was so good. Any bug would’ve been happy with this platter.

Pupu Platter Beef Teriyaki
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Ingredients
  1. 2 fillet of beef steaks, 1 inch thick, 6 ounces each
  2. 1 teaspoons steak seasoning or salt and pepper
  3. 1/3 cup teriyaki sauce or 1/4 cup tamari dark soy mixed with 2 tablespoons dry sherry
  4. 1 tablespoon light oil: wok oil, peanut oil or vegetable oil
  5. 4 scallions chopped on an angle into 1 inch pieces
Instructions
  1. Slice the fillet steaks thinly across the grain.
  2. Toss with seasoning and teriyaki or tamari and sherry. Heat a nonstick skillet over high heat.
  3. Add oil and the meat and stir-fry.
  4. When meat browns at edges, add scallions and cook 2 minutes more, stirring frequently.
DisneyMeals http://disneymeals.me/

Pupu Platter [Tempura Vegetables]

Last but not least, vegetable tempura. I love tempura fried anything, and these veggies were no exception.

Pupu Platter Veggie Tempura
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. Thinly sliced Vegetables to Tempura (Zucchini, squash, green beans, etc)
  2. 1 cup of flour
  3. 1 tablespoon cornstarch
  4. 1 1/2 cups of almost frozen (really cold) seltzer water
  5. Salt
  6. Canola oil for frying
Instructions
  1. Heat oil (about 1-2 in deep) to 350F
  2. Get a large bowl of ice and place a smaller mixing bowl inside the larger ice bowl
  3. mix the flour, corn startch and seltzer water
  4. Place the cut veggies into the tempura and then into the oil.
  5. Good tempura needs very chilled batter and hot hot oil
  6. Fry the veggies until they are a light golden brown
  7. Remove with a slotted spoon
DisneyMeals http://disneymeals.me/

Edamame

I can’t say much about the edamame, but you should try it sometime.

Edamame
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Ingredients
  1. 1 (12 ounce) package frozen shelled edamame (green soybeans)
  2. 1 tablespoon olive oil
  3. 1/4 cup grated Parmesan cheese
  4. salt and pepper to taste
Instructions
  1. Preheat the oven to 400 degrees F (200 degrees C). Place the edamame into a colander and rinse under cold water to thaw. Drain.
  2. Spread the edamame beans into the bottom of a 9x13 inch baking dish. Drizzle with olive oil. Sprinkle cheese over the top and season with salt and pepper.
  3. Bake in the preheated oven until the cheese is crispy and golden, about 15 minutes.
DisneyMeals http://disneymeals.me/

Candy Corn

Later on in the show Heimlich the caterpillar is shown eating a candy corn while calling someone a poo-poo head.

(Credit: Disney)

(Credit: Disney)

I like to think they were pupu head’s. Hahaha. We made candy corn from scratch. Personally, I like the store bought Halloween candy corn better, but this would still make Heimlich pretty happy, it was very sweet.

Candy Corn
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Prep Time
1 hr
Cook Time
5 min
Total Time
1 hr 5 min
Prep Time
1 hr
Cook Time
5 min
Total Time
1 hr 5 min
Ingredients
  1. 4 1/2 ounces confectioners' sugar (about 1 1/4 cups)
  2. 1/2 ounce nonfat dry milk (about 6 1/2 teaspoons)
  3. 1/4 teaspoon kosher salt
  4. 3 1/2 ounces granulated sugar (about 1/2 cup)
  5. 3 3/4 ounces light corn syrup (about 1/3 cup)
  6. 2 1/2 tablespoons H20
  7. 2 tablespoons unsalted butter, at room temperature
  8. 1/2 teaspoon vanilla extract
  9. 2 or 3 drops each yellow and orange gel paste food coloring
  10. Parchment Paper
Instructions
  1. Combine the confectioners' sugar, dry milk and salt in a food processor. Pulse 4 or 5 times, until the mixture is smooth and well combined. Set aside.
  2. Combine the granulated sugar, corn syrup and water in a 2-quart pot. Place over medium heat, cover and cook for 4 minutes. Add the butter, clip on a candy thermometer and bring the sugar syrup to 230 degrees F, 1 to 2 minutes. Remove from the heat and remove the thermometer.
  3. Add the vanilla and the dry mixture and stir continuously with a silicone spatula until well combined. Pour onto a half sheet pan lined with a silicone baking mat or parchment paper. Cool for 10 to 15 minutes, until the mixture is cool enough to handle.
  4. Divide the dough into 3 equal pieces. Add 2 or 3 drops of yellow food coloring to one piece and knead until the color is consistent throughout. Add 2 or 3 drops of orange to the second piece and knead until the color is consistent throughout. Leave the third piece white.
  5. Roll each piece of dough into a strand about 18 inches long. Cut each strand in half and roll each piece into a strand that is about 1/2 inch thick and 22 inches long.
  6. Lay the strands side by side (orange, yellow, then white) and press them together using your fingers. Cut into 4-inch pieces. Then, using a ruler or bench scraper, press each piece into a wedge, keeping the orange section wide and making the white part come to a tip.
  7. Use a wire butter slicer, knife, bench scraper or pizza cutter to cut each wedge into individual candies. Lay the candies on a piece of parchment until dry, at least 1 hour. Store in an airtight container with parchment between each layer.
  8. Read more at: http://www.foodnetwork.com/recipes/alton-brown/candy-corn-recipe2.html?oc=linkback
DisneyMeals http://disneymeals.me/

Bloody Mary O+

No recipe required for this one. Find a girl named Mary who has O+ type blood, and prick her finger. Well, we’re pretty lucky here at Disneymeals because my name just happens to be Mary, and I just happen to have O+ blood. Mr. Mosquito at the bar ordered this, and got a nice big drop of blood. I’m pretty sure a lot of mosquitoes like O+ bloody Mary’s, at least, they do when I go out and about in the summertime.

 


Will it Turn you into a Beautiful Butterfly?

The pupu platter was the best part of the whole movie. If you want to impress your friends, bug or human, make this platter. Those flies knew what they were talking about. Bug pies aren’t as great, since they have to use leaves as crust. Even though the boysenberry filling was pretty good, spinach leaf pie crust is not my favorite. It wasn’t bad, but the flavor combo wasn’t great. Who am I to judge a bug, though? At least they’re healthy. Speaking of which, Heimlich could use a bit of a slim-down. He really needs to lay off the candy corn, they have way to much sugar. Also, our candy corn didn’t quite set, so it was more of a candy taffy. See ya next week, Disneymealers!

Verdict:

Boysenberry Pie – 6/10

Egg Rolls – 7/10

Chicken Wings – 9/10

Chicken Teriyaki – 8.5/10

Beef Teriyaki – 8.5/10

Vegetable Tempura – 7/10

Edamame – 6.5/10

Candy Corn – 7/10 – Would have been higher if ours set right

1

Mulan – Pork Dumplings, Congee (Rice Porridge)

Happy New Year Disney Mealers! It’s great to be back after our holiday hiatus. And what a movie to come back to. Mulan! Just in time for Chinese New Year in a few weeks. So be a man, go to the kitchen and start cooking!

1

Christmas Medley!

Quick links: Link 1 | Link 2Link 3 | Link 4 | Link 5 | Verdict

 

We’re doing a special recap of some of our favorite recipes that you can try for your Christmas feast! This will also be our last post of the year! So Merry Christmas and Happy New Year! See you in a couple weeks!

 

Christmas Goose from The Aristocats

Ingredients:
1 Red Bell pepper
1 Yellow Bell Pepper
1 tbs olive oil
1 Whole Goose/Duck
2 Onions (wedged)
2 Garlic Cloves (minced)
1 cup White Wine
1 small can tomato paste
1 can petite diced tomatoes
1 cup chicken stock
3/4 cup black olives (pitted)
1 cup chestnuts (or hazelnuts as a sub.)
1 stick butter (divided in half)
2 Slices of bread
  salt and pepper to taste
2 tsp crushed bay leaves
8 sprigs thyme
  1. Preheat the oven to 450F
  2. Boil some water and dump it over defrosted goose to tighten up the skin
  3. Rub 4 tbs butter over the entire goose
  4. Stick in a baking dish
  5. Place bell peppers on a baking sheet and roast them in oven for ~15 mins
  6. Place onion in a pan and cook, stirring occasionally over a medium-high, for 5 minutes or until golden.
  7. Add the garlic and cook for 2 minutes or until aromatic.
  8. Add the wine and cook for 2 minutes or until reduced by half.
  9. Add the bell peppers, tomato paste, diced tomatoes, bay leaves, stock and thyme.
  10. Season with salt and pepper.
  11. In a separate pot, melt 4 tbs butter.
  12. Add in chestnuts and 1/4 c. wine.
  13. Bring to boil and let simmer for 15 minutes, until the chestnuts start getting a little soft.
  14. Stir in the shredded bread and olives.
  15. Salt and pepper to taste.
  16. Place the chestnut mix inside the goose
  17. Pour sauce over goose
  18. Place the goose in the oven
  19. Cook for 1 hr 45min (or until goose is brown and meat thermometer reads 175F), flipping the goose over every 35 mins. You may baste the goose with white wine every 30 minutes as well.
  20. Keep covered for first 30 minutes and then only partially covered for the rest

IMG_20150614_182900

 

Holiday Ham from Pocahontas

Lime Glazed Ham w/ Blueberry Sauce
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Prep Time
20 min
Cook Time
2 hr
Total Time
2 hr 20 min
Prep Time
20 min
Cook Time
2 hr
Total Time
2 hr 20 min
Ham
  1. 1 fully cooked bone-in ham (6 to 7 lb)
  2. 1 cup water
Glaze
  1. 1 cup packed brown sugar
  2. 1/2 cup Dijon mustard
  3. 1/3 cup Key lime juice
Blueberry Sauce
  1. 1/3 cup(s) preserves, apricot
  2. 1 tablespoon sugar, brown
  3. 2 tablespoon wine, dry red
  4. 4 tablespoon lemon juice
  5. 1 cup(s) blueberries
  6. 1 tablespoon cornstarch
  7. 1/3 cup(s) water
Instructions
  1. Heat oven to 325°F. If shallow roasting pan does not have rack, line with heavy-duty foil. Place ham, fat side up, on rack in pan or in foil-lined pan. Score ham diagonally at 1-inch intervals, cutting 1/4 inch deep; score in opposite direction to form diamond shapes. Pour water into pan. Bake 1 hour.
  2. Meanwhile, in medium bowl, mix glaze ingredients. Pour half of mixture into 1-quart saucepan; set aside for sauce.
  3. Remove ham from oven. Insert meat thermometer so bulb reaches center of thickest part of ham, but does not rest in fat or on bone. Brush ham with some of glaze in bowl.
  4. Bake 2 hours or until thermometer reads 140°F, brushing frequently with pan drippings and remaining glaze in bowl. Let ham stand in pan 15 minutes, spooning pan drippings frequently over top.
Blueberry Sauce
  1. In a small saucepan, combine the cornstarch or arrowroot powder and water.
  2. Stir in the apricot jam, brown sugar, wine, and lemon juice.
  3. Cook over medium-low heat for 5 to 6 minutes until the sauce is thickened and bubbly.
  4. Stir in the blueberries and cook 2 to 3 minutes.
  5. Spoon the sauce over the ham and serve.
DisneyMeals http://disneymeals.me/

Gingersnaps from The Rescuers

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/

Pineapple Upside-down Cake from Nightmare Before Christmas

There are many other Christmas recipes you can find there too.

Pineapple Upside-down Cake
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Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Ingredients
  1. 1 (18 ounce) box yellow cake mix
  2. 3 eggs (or as called for by your cake mix)
  3. 1⁄3 cup oil (or as called for by your cake mix)
  4. 1 1⁄3 cups water (or as called for by your cake mix)
  5. 1 cup dark brown sugar
  6. 1⁄4-1⁄2 cup butter
  7. 1 (20 ounce) can pineapple slices
  8. 1 (8 ounce) jar maraschino cherries (optional)
Instructions
  1. Follow instructions on cake box for making an oblong single layer cake.
  2. Prepare cake batter and set aside.
  3. Cut up butter in small pieces and place all over the bottom of the oblong pan specified on cake box.
  4. Sprinkle brown sugar generously over the butter.
  5. Place pan on the stove (or in the oven) and heat slowly until butter and sugar melt to a liquid then remove from heat.
  6. Evenly space the pineapple slices around the bottom of pan in the heated sugar and butter.
  7. Place the cherries and nuts between the pineapple slices (Tho the cherries and nuts look nice and taste great, they are optional).
  8. Pour cake batter on top of the pineapple/cherry/nut mixture.
  9. Place in oven and bake as directed on cake box.
  10. As soon as cake is done place a plate over the cake and turn upside down and carefully remove pan.
  11. If you wait too long the sugar will harden and be difficult to remove.
DisneyMeals http://disneymeals.me/

Plum Christmas Pudding from Make Mine Music

Ingredients:

Pudding

1 cup flour
3/4 teaspoon cloves
3/4 teaspoon nutmeg
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 cup ground, raw potato (shredded works, too)
1 cup ground, raw carrot (again, shredded works)
1/2 cup raisins *gold or brown
1 cup mixed dried fruit *preferrably with plums
1/2 teaspoon lemon extract
3 tablespoons melted butter
   
1/4 cup sugar
1/4 cup flour
1/4 teaspoon salt
1 teaspoon vanilla extract or rum flavoring
  water
  butter or heavy cream

Sauce

   
1/4 cup sugar
1/4 cup flour
1/4 teaspoon salt
1 teaspoon vanilla extract or rum flavoring
  water
  butter or heavy cream
Pudding:
  1. Sift spices with flour and other dry ingredients.
  2. Add potatoes, carrots, raisins and mixed fruit, lemon extract, and butter.
  3. Mix well until batter is moistend through (this will take a few minutes).
  4. Put in buttered mold, fill about 2/3 full.
  5. Three 3″ fluted pans will hold the mixture.
  6. Steam for 3 hours.
  7. You can use a crockpot with steaming capabilities or put the molds in a larger baking dish, fill larger dish with boiling or very hot water, cover with foil and steam in the oven at about 300 degrees for 3 hours.
  8. Let sit 10 minutes before removing puddings from molds.
Sauce:
  1. Combine sugar, flour, salt, and vanilla/rum flavoring.
  2. Add enough cold water to make a thin paste.
  3. Cook over low heat until paste thickens up.
  4. Add butter or cream until desired thickness is reached.

IMG_20150315_185215

 


Will it Make you have a Merry Christmas?

I hope all you Disney Mealer’s out there have a great Christmas!

 

1

Mickey’s Once Upon a Christmas – Chocolate Chip Cookies and Fruit Cake

Put on your Santa-themed Mickey ears and lets make food from Mickey’s Once Upon a Christmas

2

Hercules – Pita Bread, Herculade, Hercola

Quick links: Pita Bread | Lime HerculadeGrape Herculade | Hercola | Verdict

 

Hercules was one of my favorite movies as a kid. The SNES game rocked too. Get out your dumbbells, cuz we’re going from Zero to Hero with the food from Disney’s Hercules!

Foods Shown

Street Cart Pitas

When Phil and Herc get to Thebes, you see a street vendor selling pitas in the background.

vlcsnap-2015-12-08-22h34m13s078

Turns out making your own pitas isn’t too hard, though it is a little time intensive.  We enjoyed our pitas afterward with salmon and tzatziki sauce.

Street Car Pitas
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Prep Time
2 hr
Cook Time
5 min
Total Time
2 hr 5 min
Prep Time
2 hr
Cook Time
5 min
Total Time
2 hr 5 min
Ingredients
  1. 2 teaspoons active dry yeast
  2. ½ teaspoon sugar
  3. 35 grams whole-wheat flour (1/4 cup), preferably freshly milled
  4. 310 grams unbleached all-purposed flour (2 1/2 cups)
  5. 1 teaspoon kosher salt
  6. 2 tablespoons olive oil
Instructions
  1. Make sponge: Put 1 cup lukewarm water in a large mixing bowl.
  2. Add yeast and sugar.
  3. Stir to dissolve.
  4. Add the whole-wheat flour and 1/4 cup all-purpose flour and whisk together.
  5. Put bowl in a warm (not hot) place, uncovered, until mixture is frothy and bubbling, about 15 minutes.
  6. Add salt, olive oil and nearly all remaining all-purpose flour (reserve 1/2 cup).
  7. With a wooden spoon or a pair of chopsticks, stir until mixture forms a shaggy mass.
  8. Dust with a little reserved flour, then knead in bowl for 1 minute, incorporating any stray bits of dry dough.
  9. Turn dough onto work surface. Knead lightly for 2 minutes, until smooth.
  10. Cover and let rest 10 minutes, then knead again for 2 minutes. Try not to add too much reserved flour; the dough should be soft and a bit moist. (At this point, dough may refrigerated in a large zippered plastic bag for several hours or overnight. Bring dough back to room temperature, knead into a ball and proceed with recipe.)
  11. Clean the mixing bowl and put dough back in it. Cover bowl tightly with plastic wrap, then cover with a towel. Put bowl in a warm (not hot) place. Leave until dough has doubled in size, about 1 hour.
  12. Heat oven to 475 degrees.
  13. On bottom shelf of oven, place a heavy-duty baking sheet, large cast-iron pan or ceramic baking tile.
  14. Punch down dough and divide into 8 pieces of equal size.
  15. Form each piece into a little ball. Place dough balls on work surface, cover with a damp towel and leave for 10 minutes.
  16. Remove 1 ball (keeping others covered) and press into a flat disc with rolling pin.
  17. Roll to a 6-inch circle, then to an 8-inch diameter, about 1/8 inch thick, dusting with flour if necessary. (The dough will shrink a bit while baking.)
  18. Carefully lift the dough circle and place quickly on hot baking sheet. After 2 minutes the dough should be nicely puffed. Turn over with tongs or spatula and bake 1 minute more.
  19. The pita should be pale, with only a few brown speckles.
  20. Transfer warm pita to a napkin-lined basket and cover so bread stays soft. Repeat with the rest of the dough balls.
Adapted from http://cooking.nytimes.com/recipes/1016071-homemade-pita-bread?pagewanted=all
DisneyMeals http://disneymeals.me/

Lime Herculade

I was really excited to make Herculade. I’ve never thought of making my own sports drink before. Herculade is first seen in the Zero to Hero song (that one was grape, later in the movie Panic was shown dumping  a green Herculade on Hercules).

vlcsnap-2015-12-08-22h39m38s168

The Herculade I made actually tastes like a sports drink. A little more flavorful than Gatorade.  I tried to use ingredients that they would have available in Ancient Greece. I used honey instead of sugar cane, because the Grecians didn’t have sugar cane back then. They had access to all the other ingredients, but I stretched a little with the calcium and baking soda (sodium bicarbonate) because they wouldn’t have used those in foods, but still had them available.

Lime Herculade
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Prep Time
7 min
Cook Time
7 min
Total Time
14 min
Prep Time
7 min
Cook Time
7 min
Total Time
14 min
Ingredients
  1. 1 q water
  2. Lemon Peel (or lemon tea packets)
  3. Lime Peel
  4. 1/8 tsp Baking Soda
  5. 1/4 tsp Sea Salt
  6. 1/2 c Fresh Lime Juice
  7. 1/3 c Honey
  8. 1 calcium (Tums) tablet, crushed
Instructions
  1. Boil the water and put 1/4 of a lemon's peel in it and 1/2-3/4s of a lime's lemon peel. Boil for 5-7 minutes.
  2. Combine the rest of the ingredients.
  3. Stir/whisk/shake well
  4. Chill in fridge until cold
  5. (Note, I cheated a bit and added green food coloring)
DisneyMeals http://disneymeals.me/

Grape Herculade

vlcsnap-2015-12-08-22h35m01s319

Here’s the recipe for the grape version. Sadly, I couldn’t get it to turn out very good :S Maybe one of you out there can perfect the recipe.

Grape Herculade
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Prep Time
2 hr 10 min
Cook Time
20 min
Total Time
2 hr 30 min
Prep Time
2 hr 10 min
Cook Time
20 min
Total Time
2 hr 30 min
Ingredients
  1. 1 q water
  2. 1 peel of an apple
  3. 1.25 lbs grapes (or 1 1/2 c grape juice)
  4. 1/4 tsp Baking Soda
  5. 1/4 tsp Sea Salt
  6. 2 T Lemon Juice
  7. 2 tsp apple cider vinegar
  8. 1/4 c Honey
  9. 1 calcium (Tums) tablet, crushed
Instructions
  1. Put all the grapes in a pot and mash with a masher.
  2. Bring the grapes to a boil.
  3. Reduce heat to medium and let simmer for about 10 minutes
  4. Place a cheesecloth tightly over a bowl and dump the grape contents onto the cheesecloth
  5. Let sit for an hour or two
  6. Fold the cheesecloth over the remaining pulp and squeeze the remains out
  7. Boil the water and put the peel of 1 apple in. Boil for 5-7 minutes.
  8. Combine the apple tea, grape juice and the rest of the ingredients.
  9. Stir/whisk/shake well
  10. Chill in fridge until cold
DisneyMeals http://disneymeals.me/

Hercola

After Hades blows up at Pain and Panic, Panic is seen drinking a Hercola.

vlcsnap-2015-12-08-22h37m18s026

So, here’s the thing with this. I had to order some Arabic gum and special champagne yeast from Amazon. But the order was delayed so I wasn’t able to make this before the time of this post. Here’s the recipe I would have used though.

Hercola
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Cola syrup
  1. 1 quart water
  2. Finely grated zest and juice of 1 lemon
  3. Finely grated zest and juice of 1 lime
  4. Finely grated zest and juice of 2 oranges
  5. 3 large (5-inch) cinnamon sticks, broken into small pieces
  6. 2 tablespoons dried bitter orange peel
  7. 2 teaspoons coriander seed
  8. 1/4 teaspoon finely grated nutmeg
  9. 1 teaspoon gum arabic (optional)
  10. 2 pounds sugar
  11. 1/4 cup browning sauce, such as Kitchen Bouquet
  12. 1/2 teaspoon vanilla extract
Final Product
  1. 4 quarts lukewarm (80-90°F) water
  2. 1 batch cola syrup
  3. 1/8 teaspoon champagne yeast (Saccharomyces bayanus)
Syrup
  1. Combine the water, lemon zest, lime zest, orange zest, cinnamon, bitter orange peel, coriander seed, nutmeg, and gum arabic (if using) in a large saucepan. Whisk together until the gum arabic dissolves. Stir in the sugar and bring to a boil, stirring until the sugar dissolves.
  2. Boil for 1 minute.
  3. Remove from the heat and stir in the lemon, lime, and orange juices, along with the browning sauce and vanilla. Let cool, then strain.
  4. This syrup will keep in the refrigerator for up to 2 weeks.
To Brew
  1. Combine the water and syrup in a large container. Test the temperature; the mixture should be at a warm room temperature, from 75 to 80°F. (If it is too hot, let it sit until it cools a bit. If it is too cold, warm it over low heat.) Add the yeast and stir until it is completely dissolved.
  2. Pour the mixture into sanitized plastic bottles using a sanitized kitchen funnel, leaving 1 1/4 inches of air space at the top of each bottle. Seal the bottles. Store for 2 to 4 days at room temperature. When the bottles feel rock hard, the soda is fully carbonated.
  3. Refrigerate for at least 1 week before serving; drink within 3 weeks to avoid overcarbonation.
DisneyMeals http://disneymeals.me/


Will it Turn you From Zero to Hero?

The pita bread was awesome, as was the lime herculade. The grape Herculade was kinda disgusting, and I didn’t get a chance to make the Hercola yet 🙁

Verdict:

Pitas – 9/10

Lime Herculade – 8/10

Grape Herculade – 3/10

Hercola – ?/10 (Will update later)

1

Hunchback of Notre Dame – Croissants, Sausages, Grapes and Cheese

Quick links: Croissant | SausagesGrapes and Cheese | Verdict

 

Food for a Guy Like You. Oh man, the music in Hunchback is amazing. The story is great, even though it is pretty dark, and Esmeralda is pretty sexy, haha. There are lots of french dishes shown, aka bread and cheese. But we did get to make homemade croissants! Yay! So ring some bells and eat some great food from Hunchback of Notre Dame.

 

Foods Shown

Ok, this is a new section. I want to start listing all the food shown in the movie. Sometimes I don’t list all the food shown. I exclude foods that are commonplace and don’t have recipes (like individual fruits and veggies) and/or foods that we’ve made before. But here are all the foods shown in Hunchback.

 

Quasi Croissant

Part of the Guy Like You song, the gargoyles mention that Quasimodo has the shape of a croissant.

(Credit: Disney)

(Credit: Disney)

.I never have made croissants from scratch….and come to find out, its is pretty dang intense. It takes 3 days to make. I referenced this site for the recipe. I recommend checking it out for picture references. Sadly, when I was on the final rollout, somehow my dough got moist, even though I floured the counter…and the dough stuck to the counter…badly.  I managed to scrape a couple soggy croissants together, and they were still really really good. I just wish I would have found out what the perfect croissant was like.

 

Quasi Croissant
Yields 15
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Prep Time
72 hr
Cook Time
20 min
Total Time
72 hr
Prep Time
72 hr
Cook Time
20 min
Total Time
72 hr
Ingredients for the Croissant Dough
  1. 500 g French Type 55 flour or unbleached all-purpose flour / plain flour (extra for dusting)
  2. 140 g water
  3. 140 g whole milk (you can take it straight from the fridge)
  4. 55 g sugar
  5. 40 g soft unsalted butter
  6. 11 g instant yeast
  7. 12 g salt
Other Ingredients
  1. 280 g cold unsalted butter for laminating
  2. 1 egg + 1 tsp water for the egg wash
Day 1
Making the Croissant Dough
  1. Combine the dough ingredients and knead for 3 minutes until the dough comes together and you’ve reached the stage of low to moderate gluten development. You do not want too much gluten development because you will struggle with the dough fighting back during laminating.
  2. Shape the dough like a disc, not a ball, before you refrigerate it, so it will be easier to roll it into a square shape the following day.
  3. Place the disc on a plate, cover with clingfilm and leave in the fridge overnight.
Day 2
Laminating the Dough
  1. Cut the cold butter (directly from the fridge) lengthwise into 1,25 cm thick slabs.
  2. Arrange the pieces of butter on waxed paper to form a square of about 15 cm x 15 cm.
  3. Cover the butter with another layer of waxed paper and with a rolling pin pound butter until it’s about 19 cm x 19 cm.
  4. Trim / straighten the edges of the butter and put the trimmings on top of the square.
  5. Now pound lightly until you have a final square of 17 cm x 17 cm.
  6. Wrap in paper and refrigerate the butter slab until needed.
  7. Use just enough flour on your work surface to prevent the dough from sticking.
  8. However keep the amount to a minimum, otherwise too much flour will be incorporated between the layers and this will show in the end result.
  9. Take the dough out of the fridge.
  10. With a rolling pin roll out the dough disc into a 26 cm x 26 cm square.
  11. Try to get the square as perfect as possible and with an even thickness.
  12. Get the slab of butter from the fridge.
  13. Place the dough square so one of the sides of the square is facing you and place the butter slab on it with a 45 degree angle to the dough so a point of the butter square is facing you.
  14. Fold a flap of dough over the butter, so the point of the dough reaches the center of the butter.
  15. Do the same with the three other flaps.
  16. The edges of the dough flaps should slightly overlap to fully enclose the butter.
  17. With the palm of your hand lightly press the edges to seal the seams.
  18. Now the dough with the sealed in butter needs to be rolled out.
  19. With a lightly floured rolling pin start rolling out, on a lightly flour dusted surface, the dough to a rectangle of 20 x 60 cm.
  20. Start rolling from the center of the dough towards the edges, and not from one side of the dough all the way to the other side. This technique helps you to keep the dough at an even thickness. You can also rotate your dough 180 degrees to keep it more even, because you tend to use more pressure when rolling away from you than towards yourself. You can use these techniques during all the rolling steps of this recipe. Aim at lengthening the dough instead of making it wider and try to keep all edges as straight as possible.
  21. Fold the dough letter style, cover with clingfilm and refrigerate for 30 minutes (fold one third of the dough on top of itself and then fold the other side over it).
  22. Repeat the rolling and folding two more times (ending up with 27 layers in total), each time rolling until the dough is about 20 cm x 60 cm.
  23. After each fold you should turn the dough 90 degrees before rolling again. The open ‘end’ of the dough should be towards you every time when rolling out the dough.
  24. After the second turn, again give it a 30 minute rest in the fridge.
  25. After the third turn you leave the dough in the fridge overnight until day 3, the actual croissant making day!
Summary
  1.  Roll out to 20 cm x 60 cm
  2.  Refrigerate 30 minutes
  3.  Rotate 90 degrees
  4.  Roll out to 20 cm x 60 cm
  5.  Refrigerate 30 minutes
  6.  Rotate 90 degrees
  7.  Roll out to 20 cm x 60 cm
  8.  Refrigerate until day 3
  9.  Rotate 90 degrees
  10.  Day 3 - Roll out to 20 cm x 110 cm
  11. Each laminating step should not take more than a few minutes.
  12. However if, due to initial inexperience for example, it should take you longer, you can fold your dough letter style, cover it and refrigerate it for 20 minutes and continue the rolling process after this rest. It is very important the butter stays solid.
Day 3 - Dividing the Dough
  1. Take the dough from the fridge.
  2. Lightly flour your work surface.
  3. Now very gently roll the dough into a long and narrow strip of 20 cm x 110 cm.
  4. If the dough starts to resist too much or shrink back during this process you can fold it in thirds and give it a rest in the fridge for 10 to 20 minutes before continuing.
  5. Do not fight the dough, when the dough refuses to get any longer, rest it in the fridge!
  6. It is such a shame to ruin two days of work. (Also, make sure that there is no moisture around. Error on too much flour on the surface instead of too little.)
  7. When your dough has reached its intended shape, carefully lift it a few centimeters to allow it to naturally shrink back from both sides. This way it will not shrink when you cut it. Your strip of dough should be long enough to allow you to trim the ends to make them straight and still be left with a length of about 100 cm.
Shaping the Croissants
  1. For the next stage you will need a tape measure and a pizza wheel.
  2. Lay a tape measure along the top of the dough.
  3. With the wheel you mark the top of the dough at 12,5 cm intervals along the length (7 marks total).
  4. Now lay the tape measure along the bottom of the dough and make a mark at 6,25 cm.
  5. Then continue to make marks at 12,5 cm intervals from this point (8 marks total). So the bottom and the top marks do not align with each other and form the basis for your triangles.
  6. Now make diagonal cuts starting from the top corner cutting down to the first bottom mark.
  7. Make diagonal cuts along the entire length of the dough.
  8. Then change the angle and make cuts from the other top corner to the bottom mark to create triangles.
  9. Again repeat this along the length of the dough. This way you will end up with 15 triangles and a few end pieces of dough.
  10. Using your pizza wheel, make 1.5 cm long notches in the center of the short side of each dough triangle.
  11. Now very gently elongate each triangle to about 25 cm.
  12. This is often done by hand, but we have found that elongating with a rolling pin, very carefully, almost without putting pressure on the dough triangle, works better for us.
  13. You can try both methods and see what you think gives the best result.
  14. After you cut a notch in the middle of the short end of the triangle, try and roll the two wings by moving your hands outwards from the center, creating the desired shape with a thinner, longer point. Also try and roll the dough very tightly at the beginning and put enough pressure on the dough to make the layers stick together (but not so much as to damage the layers of course).
Proofing and Baking
  1. Arrange the shaped croissants on baking sheets, making sure to keep enough space between them so they will not touch when proofing and baking.
  2. Combine the egg with a teaspoon of water and whisk until smooth.
  3. Give the croissants their first thin coating of egg wash.
  4. Proof the croissants draft-free at an ideal temperature of 24ºC to 26.5ºC (above that temperature there is a big chance butter will leak out!).
  5. The proofing should take about 2 hours.
  6. You should be able to tell if they are ready by carefully shaking the baking sheet and see if the croissants slightly wiggle. You should also be able to see the layers of dough when looking at your croissants from the side.
  7. Preheat the oven at 200 ºC / 390 ºF convection or 220 ºC / 430 ºF conventional oven.
  8. Right before baking, give the croissants their second thin coat of egg wash.
  9. We bake the croissants in our big convection oven for 6 minutes at 195ºC, then lowering the temperature to 165ºC, and bake them for another 9 minutes.
  10. Hamelman suggest baking the croissants for 18 to 20 minutes at 200ºC, turning your oven down a notch if you think the browning goes too quickly.
  11. But you really have to learn from experience and by baking several batches what the ideal time and temperature is for your own oven.
  12. Take out of the oven, leave for a few minutes on the baking sheet, then transfer to a cooling rack.
  13. Best eaten while warm and fresh of course. Croissant we don’t eat or share within a day we freeze. We put them in the preheated oven (180 ºC / 355 ºF) for 8 minutes straight from the freezer. Nothing wrong with that, croissants eaten nice and warm, almost as good as the fresh ones…almost!
DisneyMeals http://disneymeals.me/

Gargoyle Sausage

At the beginning of the the Guy Like You song, Hugo roasts a sausage over and open flame.

(Credit: Disney)

(Credit: Disney)

No recipe here, I just got some nice sausages and roasted them over the only open flame in my house, the gas stove. They still came out well.

IMG_20151201_174649

IMG_20151201_175111

Frolo’s Grapes and Cheese

Another no-recipe section. There is just a lot of grapes and cheese featured.

(Credit: Disney)

(Credit: Disney)

So go get some grapes, mind the seeds, and eat with some yummy cheese.

IMG_20151201_175908

Will it Make the Bells of Notre Dame Ring?

All of it was good. I wish that the croissants turned out better. It sucks to work at something for 3 days, only to have it get semi-ruined at the end. But don’t get me wrong, they were still really really good.

Verdict:

Croissants – 9/10

Sausage – 8/10

Grapes and Cheese – 8/10

3

Pocahontas – Lime Glazed Ham with Blueberry Sauce, Corn, Pumpkin Cornucopia Hardtack

Quick links: Ham | CornPumpkin Cornucopia | Hardtack | Verdict

 

So we changed up the list a little bit. Chronologically, Pocahontas came out before Toy Story, but we figured Pocahontas would be a great post for Thanksgiving. If you’re looking for some good Thanksgiving recipes, check this out. Some of the foods that were in the movie that we have eaten before are Drumsticks from Sword and the Stone and dog treats from 101 Dalmatians.

 

Ham

Ok, we have done ham a few times before. But we decided to do a recipe that you can use at Thanksgiving. We see Percy sitting next to some lime, blueberries and ham.

(Credit: Disney)

(Credit: Disney)

We made Lime Glazed Ham with blueberry sauce. It was better than gold.

Lime Glazed Ham w/ Blueberry Sauce
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Prep Time
20 min
Cook Time
2 hr
Total Time
2 hr 20 min
Prep Time
20 min
Cook Time
2 hr
Total Time
2 hr 20 min
Ham
  1. 1 fully cooked bone-in ham (6 to 7 lb)
  2. 1 cup water
Glaze
  1. 1 cup packed brown sugar
  2. 1/2 cup Dijon mustard
  3. 1/3 cup Key lime juice
Blueberry Sauce
  1. 1/3 cup(s) preserves, apricot
  2. 1 tablespoon sugar, brown
  3. 2 tablespoon wine, dry red
  4. 4 tablespoon lemon juice
  5. 1 cup(s) blueberries
  6. 1 tablespoon cornstarch
  7. 1/3 cup(s) water
Instructions
  1. Heat oven to 325°F. If shallow roasting pan does not have rack, line with heavy-duty foil. Place ham, fat side up, on rack in pan or in foil-lined pan. Score ham diagonally at 1-inch intervals, cutting 1/4 inch deep; score in opposite direction to form diamond shapes. Pour water into pan. Bake 1 hour.
  2. Meanwhile, in medium bowl, mix glaze ingredients. Pour half of mixture into 1-quart saucepan; set aside for sauce.
  3. Remove ham from oven. Insert meat thermometer so bulb reaches center of thickest part of ham, but does not rest in fat or on bone. Brush ham with some of glaze in bowl.
  4. Bake 2 hours or until thermometer reads 140°F, brushing frequently with pan drippings and remaining glaze in bowl. Let ham stand in pan 15 minutes, spooning pan drippings frequently over top.
Blueberry Sauce
  1. In a small saucepan, combine the cornstarch or arrowroot powder and water.
  2. Stir in the apricot jam, brown sugar, wine, and lemon juice.
  3. Cook over medium-low heat for 5 to 6 minutes until the sauce is thickened and bubbly.
  4. Stir in the blueberries and cook 2 to 3 minutes.
  5. Spoon the sauce over the ham and serve.
DisneyMeals http://disneymeals.me/

Corn

Corn is shown a lot. Especially in the scene where Pocahontas thinks John Smith’s gold is corn.

(Credit: Disney)

(Credit: Disney)

No real recipe for this. But to make good corn, boil water that is enough to cover the corn. Once the water is boiling, place the corn in and wait for it to come back to a boil, place the lid on and wait for 2-5 minutes. Boom, perfect corn.

Pumpkin Cornucopia

This is kinda an inspired recipe. At the end of the movie, the Native Americans bring a bunch of veggies. And veggies are shown a lot during the movie. This is a recipe of a veggie medley cooked in a pumpkin. 

Pumpkin Cornucopia
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Prep Time
15 min
Cook Time
1 hr 30 min
Total Time
1 hr 45 min
Prep Time
15 min
Cook Time
1 hr 30 min
Total Time
1 hr 45 min
Ingredients
  1. 1 Pie Pumpkin
  2. 4 Carrots
  3. 1 Onion
  4. 3 Cloves of Garlic
  5. 1 Yellow Squash
  6. 1/3 head cabbage
  7. 1 can corn
  8. 1 Tomato
  9. 2 basil leaves
  10. 2 tbs butter
  11. Salt and pepper to taste
Instructions
  1. Preheat oven to 350F
  2. Cut a hole in the pumpkin (or cut it in half and use the two halves as bowls)
  3. Gut the pumpkin. Make sure to leave the meat.
  4. Fill the meat with all the veggies and top with basil
  5. Mix in salt and pepper
  6. Place the butter on top of everything and put in oven
  7. cook for 1h 30m or until the pumpkin is soft (a fork can slide through it easily)
  8. When serving, scrape the pumpkin meat along with the veggies.
DisneyMeals http://disneymeals.me/

Hardtack

Have you ever had hardtack? Well Meeko thinks it’s good.

And actually, its not too bad.

Hardtack
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Prep Time
5 min
Cook Time
1 hr
Total Time
1 hr 5 min
Prep Time
5 min
Cook Time
1 hr
Total Time
1 hr 5 min
Ingredients
  1. 2 cups flour
  2. 1 cup water
  3. 1.5 tsps salt
Instructions
  1. Preheat oven to 350F
  2. Mix the ingredients until well blended.
  3. Roll out until 1/2 inch thick.
  4. Cut into squares or cut into circles.
  5. Cook 30 minutes per side in oven.
  6. Let sit out in the open for a couple days until the hardtack has cured until the consistency of a brick.
  7. To prepare, soak in milk or water for 10-15 minutes and fry in butter.
DisneyMeals http://disneymeals.me/


Will it Make you Paint with All the Colors of the Wind?

All the food was really good, even the hardtack wasn’t too bad. I highly recommend the ham. It was sooo yummy.

Verdict:

Ham – 10/10

Corn – 7/10

Pumpkin cornucopia 6/10 (we undercooked ours sadly, would be better if it were more cooked)

Hardtack – 6/10

0

Aladdin [Part 2/2] – Cheesecake, Ful, Chicken Ala King, Alaskan King Crab, Caesar Salad, Kabobs, Persian Rolls

Quick links: Cheesecake | FulChicken ala King | Alaskan King Crab | Caesar Salad | Kabobs | Persian Rolls | Verdict

 

You’ll never have a meal like this. This is week 2/2 of Aladdin. This will cover some of Friend like Me and the rest of the movie.

We have some more great Arabic food and also some non-arabic food brought to you by the genie. 

 

Cheesecake

Try some of column A. The genie creates a bunch of food on this rising column.

(Credit: Disney)

(Credit: Disney)

There are a few different foods, on this. Some chicken, which you can see the recipe in our previous post. Theres also a pineapple, a celery, a mellon, some rolls (which are addressed later in this post), some mush (which is covered next) and some cheesecake. I love cheesecake, so I was happy to jump in on this recipe

Cheesecake
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Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
5 hr
Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
5 hr
Crust
  1. 2 cups (475 ml) of Graham cracker crumbs (from a little less than 2 packages Graham crackers
  2. 2 Tbsp sugar
  3. Pinch salt
  4. 5 Tbsp (70 g) unsalted butter (if using salted butter, omit the pinch of salt), melted
Filling
  1. 2 pounds cream cheese (900 g), room temperature
  2. 1 1/3 cup granulated sugar (270 g)
  3. Pinch of salt
  4. 2 teaspoons vanilla
  5. 4 large eggs
  6. 2/3 cup sour cream (160 ml)
  7. 2/3 cup heavy whipping cream (160 ml)
Toppings
  1. 2 cups sour cream (475 ml)
  2. 1/3 cup powdered sugar (35 g)
  3. 1 teaspoon vanilla
  4. 12 ounces (340 g) fresh raspberries
  5. 1/2 cup granulated sugar (100 g)
  6. 1/2 cup water (120 ml)
Special equipment needed
  1. 9-inch, 2 3/4-inch high springform pan
  2. Heavy-duty, 18-inch wide aluminum foil
  3. A large, high-sided roasting pan
Instructions
  1. Prepare the springform pan so that no water leaks into it while cooking.
  2. Place a large 18-inch by 18-inch square of heavy duty aluminum foil on a flat surface.
  3. Place the springform pan in the middle of the foil.
  4. Gently fold up the sides of the foil around the pan.
  5. Make sure to do this gently so that you don't create any holes in the foil.
  6. If there are any holes, water will get into the pan and ruin the crust.
  7. Press the foil around the edges of the pan.
  8. Place a second large square of foil underneath the pan, and repeat, gently folding up the sides of the foil around the pan and pressing the foil against the pan.
  9. To be triply safe, repeat with a third layer of heavy duty foil.
  10. Gently crimp the top of the foil sheets around the top edge of the pan.
  11. Preheat oven to 350°F, with rack in lower third of oven.
  12. Pulse the graham crackers in a food processor or blender until finely ground. (Or use pre-crushed graham cracker crumbs)
  13. Put in a large bowl, and stir in the sugar and salt.
  14. Use your (clean) hands to stir in the melted butter.
  15. Put all but 1/4 cup of the graham cracker crumbs in the bottom of the springform pan. (Save the remaining 1/4 cup for if you happen to have any holes that need to be filled in, either while you are making the crust, or after the cake has cooked and you've unmolded it.)
  16. Gently press down on the crumbs using your fingers, until the crumbs are a nice even layer at the bottom of the pan, with maybe just a slight rise along the inside edges of the pan.
  17. Be careful as you do this, as not to tear the aluminum foil.
  18. Place in the oven for 10 minutes.
  19. Remove from the oven and let cool. Reduce the oven temperature to 325°F.
Make the filling
  1. Cut the cream cheese into chunks and place in the bowl of an electric mixer, with the paddle attachment. (We softened the cream cheese in the microwave at a low setting, stirring every 45 seconds)
  2. Mix on medium speed for 4 minutes until smooth, soft and creamy.
  3. Add the sugar, beat for 4 minutes more.
  4. Add the salt and vanilla, beating after each addition.
  5. Add the eggs, one at a time, beating for one minute after each addition.
  6. Add the sour cream, beat until incorporated.
  7. Add the heavy cream, beat until incorporated.
  8. Remember to scrape down the sides of the mixer bowl, and scrape up any thicker bits of cream cheese that have stuck to the bottom of the mixer that paddle attachment has failed to incorporate.
Cook the cheesecake
  1. Place the foil-wrapped springform pan in a large, high-sided roasting pan. (We didn't have a pan that big so we used a cookie sheet and a lot of aluminum foil to make walls)
  2. Prepare 2 quarts of boiling water.
  3. Pour the cream cheese filling into the springform pan, over the graham cracker bottom layer.
  4. Smooth the top with a rubber spatula.
  5. Place the roasting pan with the springform pan in it, in the oven, on the lower rack.
  6. Carefully pour the hot water into the roasting pan (without touching the hot oven), to create a water bath for the cheesecake, pouring until the water reaches halfway up the side of the springform pan, about 1 1/4 inches. (Alternatively you can add the water before putting the pan in the oven, whichever is easier for you.)
  7. Cook at 325°F for 1 1/2 hours.
  8. Turn off the heat of the oven.
  9. Crack open the oven door 1-inch, and let the cake cool in the oven, as the oven cools, for another hour.
  10. This gentle cooling will help prevent the cheesecake surface from cracking.
  11. Cover the top of the cheesecake with foil, so that it doesn't actually touch the cheesecake.
  12. Chill in the refrigerator for a minimum of 4 hours, or overnight.
Prepare sour cream topping
  1. Place sour cream in a medium sized bowl, stir in the powdered sugar and vanilla, until smooth.
  2. Chill until you are ready to serve the cake.
  3. Note that this recipe produces enough sour cream topping for a thick topping and some extra to spoon over individual pieces of cheesecake, if desired. If you would like a thinner layer of topping and no extra, reduce the sour cream topping ingredients in half.
Prepare the raspberry sauce
  1. Place raspberries, sugar, and water in a small saucepan.
  2. Use a potato masher to mash the raspberries.
  3. Heat on medium, whisking, about 5 minutes, until the sauce begins to thicken.
  4. Remove from heat. Let cool.
Prepare the cake to serve
  1. Remove the cake from the refrigerator.
  2. Remove the foil from the sides of the pan, and place the cake on your cake serving dish.
  3. Run the side of a blunt knife between the edge of the cake and the pan.
  4. You can use a hair dryer to heat the sides of the pan to make it easier to remove.
  5. Open the springform latch and gently open the pan and lift up the sides.
  6. Spread the top with the sour cream mixture.
  7. Serve plain or drizzled with raspberry sauce.
DisneyMeals http://disneymeals.me/

Ful

On that picture, you see some brown mush behind Aladdin. It probably wasn’t meant to be any food. But I looked online for some Persian/Arabic food that looked similar. I found a breakfast food called Ful. Our recipe turned out whiter than it should have because we used lima beans. We couldn’t find Fava beans.

Ful
http://www.tartqueenskitchen.com/?p=1864
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Prep Time
5 min
Cook Time
20 min
Total Time
5 min
Prep Time
5 min
Cook Time
20 min
Total Time
5 min
Ingredients
  1. 1 can fava (or lima) beans, drained, liquid reserved
  2. 1/4 c. onion, finely minced
  3. 2 cl. garlic, minced
  4. 2 – 4 (depending on size and heat level) tabasco or pepperoncini peppers, minced
  5. 1/4 c. parsley, minced
  6. Salt and pepper to taste
  7. Lemon to taste
  8. Olive oil
  9. additional minced parsley for garnish, optional
Instructions
  1. In a small saucepan over medium-low heat, mix together the fava beans, onion, garlic, peppers, about 2 – 3 tablespoons of the reserved liquid from the beans, and a pinch of salt & pepper.
  2. Heat the mixture slowly, stirring occasionally.
  3. Cook about 20 minutes.
  4. Add more liquid if the beans become too dry.
  5. Once the mixture is cooked, taste it for seasoning and some lemon to taste.
  6. Remove the saucepan from the heat and mash the beans, leaving some texture.
  7. Place the ful on a plate, drizzle over some olive oil and additional parsley.
DisneyMeals http://disneymeals.me/

Chicken ala King

The next three recipes come from Genie’s own cookbook when he’s trying to find the recipe to make Aladdin a prince.

The first recipe is Chicken Ala King.

(Credit: Disney)

(Credit: Disney)

Chicken ala king is actually really good. I’m not a HUGE fan of mushrooms, but they totally work in this recipe.

Chicken Ala King
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. 1 (4.5 ounce) can mushrooms, drained, liquid reserved
  2. 1 green bell pepper, chopped
  3. 1/2 cup butter
  4. 1/2 cup all-purpose flour
  5. 1 teaspoon salt
  6. 1/4 teaspoon ground black pepper
  7. 1 1/2 teaspoons chicken bouillon powder
  8. 1 1/2 cups milk
  9. 1 1/4 cups hot water
  10. 4 boneless chicken breast halves, chopped
  11. 4 ounces chopped pimento
Instructions
  1. Heat oil in a large pan. Cook the chicken until fully cooked. Set aside.
  2. Drain the pan and melt butter in the pan.
  3. Cook and stir drained mushrooms and green pepper in butter or margarine over medium heat for 5 minutes. Remove from heat.
  4. Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat.
  5. Stir in instant bouillon, milk, water, and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir for 1 minute.
  6. Stir in chicken and pimiento. Heat through.
DisneyMeals http://disneymeals.me/

Sabastian King Crab

Alaskan King Crab is the second royal recipe thrown out by Genie. It features a cameo appearance by Sebastian from the Little Mermaid

(Credit: Disney)

(Credit: Disney)

We had a previous (bad) experience with crab when we were making food from the Little Mermaid. So we decided to go the easy route this time and just get frozen king crab legs.

Sebastian King Crab
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. lbs king crab legs
  2. 1⁄2 cup butter (salted or unsalted)
  3. 1⁄2 head garlic, about 5 garlic cloves, minced pressed
  4. 1⁄2 lemon, juice of
  5. 1⁄2lime, juice of
  6. 1⁄8 cup extra virgin olive oil
  7. sea salt (optional)
  8. dried parsley (optional)
Instructions
  1. Preheat your oven to 375 degrees.
  2. On med low heat, melt the butter in a small saucepan. Add the garlic and LIGHTLY saute.
  3. Squeeze in the juice of the citrus of choice.
  4. Turn the heat to low and let those flavors mesh until the oven is nice and hot.
  5. Toss in as much salt (to taste) and a couple pinches of parsley.
  6. Then whisk in that olive oil with a fork. Remove from heat.
  7. Arrange your tasty crustaceans in a 9x13 baking dish, brushing each leg with the sauce.
  8. Pour any remaining sauce over the legs.
  9. Now toss the pan into the oven on the center rack.
  10. Bake your crabs for about 25 minutes or so (depending on how thick the legs you have are), brushing the sauce from the bottom of the pan onto the legs every 5-7 minutes.
  11. Remove from oven.
  12. Sprinkle with a few pinches o' parsley for garnish.
DisneyMeals http://disneymeals.me/

Et Tu Brute Caesar Salad

I never go the joke that went along with this recipe until recently. The hand comes out of the book.

(Credit: Disney)

(Credit: Disney)

And Genie says “Et Tu Brute?” referring to Shakespeare’s Julius Caesar. 

Caesar Salad is actually really easy. I don’t have a specific recipe, but a caesar salad consists of romaine lettuce, parmesan cheese, croutons, boiled egg, Worcestershire sauce, lemon juice, garlic, olive oil, and black pepper. You can add or subtract ingredients as you like. 

IMG_20151004_192016

Prince Ali Kabobs

There is some more food shown in the Prince Ali song (one of my favorites).

At the end it shows some lovely kabobs. They looked delicious.

(Credit: Disney)

(Credit: Disney)

I love kabobs. I found a recipe for a Persian style kabob.

Prince Ali Kabobs
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Prep Time
25 min
Cook Time
25 min
Total Time
8 hr 50 min
Prep Time
25 min
Cook Time
25 min
Total Time
8 hr 50 min
For the meat
  1. 1 teaspoon ground saffron dissolved in 2 tablespoons hot water
  2. 1 cup fresh lime juice
  3. 2 tablespoons olive oil
  4. 2 large onions, peeled and thinly sliced
  5. 2 cloves garlic, peeled, and crushed
  6. 2 tablespoons zest of orange
  7. 2 tablespoons yogurt
  8. 2 teaspoons salt
  9. 2 teaspoons freshly ground black pepper
  10. 1.5 lbs chicken (diced into 1.5 in pieces)
  11. 1.5 lbs lamb or beef (diced into 1.5 in pieces)(if using beef find the tenderest cut possible)
  12. 5 medium tomatoes, halved
  13. 3 Green bell peppers
  14. 6 flat, swordlike skewers
For the baste
  1. Juice of 1 lime
  2. 1/4 cup butter, melted
  3. 1/2 teaspoon salt
  4. 1/2 teaspoon freshly ground black pepper
For the meat
  1. In a large bowl, combine half the saffron water and the lime juice, olive oil, onions, garlic, orange zest, yogurt, salt, and pepper.
  2. Beat well with a fork.
  3. Add the pieces of meat and toss well with marinade. Cover and marinate for at least 8 hours and up to 2 days in the refrigerator.
  4. Turn the meat twice during this period.
  5. Start a bed of charcoal 30 minutes before you want to cook and let it burn until the coals glow evenly. Or preheat an oven to 450F
  6. Skewer the meats and veggies in an alternating pattern (use the tomatoes, chopped bell peppers and the onions that were in the marinade)
For the baste
  1. Add the juice of 1 lime and the remaining saffron water to the melted butter. Add 1/2 teaspoon salt and 1/2 teaspoon pepper. Mix well and set aside.
  2. Paint the tomato and chicken with the basting mixture.
  3. Grill the meat and tomatoes 8 to 15 minutes, until done. Turn frequently and baste occasionally.
  4. If using the oven, place skewers on a cookie sheet.
  5. Cook for 10 minutes, turn the skewers over and cook for 10-15 minutes more.
DisneyMeals http://disneymeals.me/
 

Persian Rolls

Right after the kabobs, bakers with rolls pop up.

(Credit: Disney)

(Credit: Disney)

There are actually rolls shown a few times throughout the movie, I’m just lumping it all into one recipe. This is based on a Persian flat bread. They are the best rolls I have ever made. They were insanely delicious.

Persian Rolls
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Prep Time
40 min
Cook Time
18 min
Total Time
4 hr 58 min
Prep Time
40 min
Cook Time
18 min
Total Time
4 hr 58 min
Ingredients
  1. 7 g fast action dried yeast
  2. 700 g strong white bread flour
  3. 2 heaped tbsp Maldon sea salt, crushed
  4. 75 ml olive oil
  5. 50 g salted butter
Instructions
  1. Dissolve the yeast in 50ml warm water, stir vigorously and then leave it to sit for a few minutes until fully dissolved.
  2. In a large mixing bowl, combine the flour and salt and then make a well in the centre.
  3. Pour in 450ml water, 50ml olive oil and the yeast and water mixture.
  4. Combine using your hands until a smooth dough is formed.
  5. If the dough is a bit too sticky, just add a little extra flour and if it is dry, add a splash of water.
  6. On a clean floured surface, need the dough for 5 minutes to activate the yeast and stretch the gluten in the dough.
  7. Allow the dough to rest for 10 minutes before kneading it again for 2 minutes.
  8. Repeat this process another 3 times and on the second kneading, incorporate the remaining 25ml olive oil.
  9. Once the bread has been kneaded 3 times, return the dough into the mixing bowl, covering it with a dry tea towel and allowing it to rest somewhere warm for 3 hours.
  10. Once the resting period is over, the dough will have tripled in size.
  11. Elongate the dough ball gently by stretching it from both ends and then using a knife, cut the dough into half.
  12. Form the dough into a roll shape.
  13. Repeat this with the other half of the dough and place each one onto an oven tray lined with baking paper and using a sharp knife or pizza cutter, make 2 long lengthways incision in the centre of the dough, just 2-3 inches away from each end.
  14. Finally cover each oven tray with clean tea towels and allow them to rise for a further 30 minutes.
  15. Preheat the oven to 220C fan/gas 6.
  16. Once the loaves have risen again, brush with melted butter.
  17. Bake each loaf in the oven for 16-18 minutes, until golden brown.
  18. The best way to check if they are cooked through is to tap the bottom of the loaf, if it sounds hollow it is cooked.
  19. Allow the bread to cool down for at least 30 minutes before serving.
DisneyMeals http://disneymeals.me/


Will it Make you Strong as 10 Regular Men Definitely?

All the food was really good. Aladdin as a whole had some amazing food. It is one of my favorite movies as a whole. 

IMG_20151004_193409

It also really made me miss Robin Williams.

Verdict:

Cheesecake – 9.5/10

Ful – 6.5/10

Chicken ala King – 8/10

Alaskan King Crab – 8.5/10

Caesar Salad – 7/10

Kabobs – 7.5/10 (would be higher if I chose better beef, I chose cheap stuff that was tough)

Persian Rolls – 10/10