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

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

Toy Story – Pizza Planet Pizza, Alien Slime, Cool Ranch Doritos, Froot Loops and Poptarts

I love Toy Story. Love love love. I was super excited to rewatch the movie. I was amazed on how well the 3d animation still holds up. It makes me feel soooo good. So grab your favorite toy, and get ready for some great food.

2

Goofy Movie – Leaning Tower of Cheeza, Bigfoot Steak, Hi Dad Soup, Eggs and Bacon, Pancakes, Chili Dog, Nachos, Pepperoni Pizza

Quick links: Leaning Tower of Cheeza | Bigfoot Steak BaitHi Dad Soup | Eggs and Bacon | Pancakes | Chili Dog | Nachos | Pepperoni Pizza | Verdict

 

This is one of the funniest Disney movies out there. Right up there with Emperor’s New Groove. It actually isn’t a Walt Disney Animation Studios picture. Its a Disneytoons Studio movie, which handles the direct-to-DVD/VHS/Blu-Ray sequels and other non-major movies. But the quality of Goofy Movie is right up there with any of the Walt Disney Animation movies. It has some awesome music too.

 

There were some other foods shown in this movie that have been seen in other movies. We see french fries a bit. You can find that recipe in the Aladdin post, there was a log that bigfoot ate. You can find a bark recipe in Bambi. Donuts (at the diner), you can find a recipe from Lady and the Tramp.

 

Leaning Tower of Cheeza

Probably one of the most memorable foods shown in a Disney movie, and quite possibly the most disgusting. Bobby is one of my all-time favorite characters (thanks Pauly Shore!)

I tried to replicate it….poorly.  When I ate it, it felt like I was going to suffocate. I highly recommend trying it! haha.

IMG_20151102_205045

 

Bigfoot Steak

When Max and Goofy are camping, Pete and PJ come wheeling up in their huge RV. Pete cooks a delicious-looking steak for dinner.

vlcsnap-2015-11-04-08h03m22s027

Goofy then manages to use that steak to attract bigfoot.

The steak I made was good, but I didn’t get a good cut of meat. It was very fatty. The char was at least good.

Bigfoot Steak
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. Steak
  2. Salt
  3. Pepper
  4. Worcestershire Sauce
Instructions
  1. Set the steak out before cooking to allow it to reach room temperature
  2. Season with salt and pepper
  3. Throw on the grill and sprinkle Worcestershire sauce on
  4. Cook to a medium rare
DisneyMeals http://disneymeals.me/

Hi Dad Soup

Another iconic Disney food scene. Max and Goofy’s father/son bonding moment. 

vlcsnap-2015-11-04-08h03m48s899

I tried to find some alphabet soup, but I couldn’t. The closest I got was alphabet spaghetti-o’s. Basically the same thing, right? I wanted to cook it on a cigarette lighter, but I couldn’t find the one in my car. Too bad.
IMG_20151101_144018
No real recipe here. Just find some alphabet soup and heat it up!

Smiling Eggs and Bacon

What a nice diner to make Max some smiley face eggs and bacon.

vlcsnap-2015-11-04-08h04m06s116

There isn’t much to making eggs and bacon. But a tip to making sunnyside up eggs, is to cook it on a lower heat and cover the eggs for a bit. That will cook the top as the bottom is cooking.
IMG_20151101_100604

Long Goofy’s Short Stack

At the diner as as well, Goofy gets a short-stack (possibly a visual pun as to how how long and lerpy Goofy is).

vlcsnap-2015-11-04-08h04m16s742

Here’s a good diner-style pancake recipe

Goofy's Pancakes
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 1 1⁄4 cups all-purpose flour
  2. 1 egg
  3. 1 1⁄4 cups buttermilk
  4. 1⁄4 cup granulated sugar
  5. 1 teaspoon baking powder
  6. 1 teaspoon baking soda
  7. 1⁄4 cup cooking oil
  8. 1 pinch salt
Instructions
  1. Preheat a skillet over medium heat.
  2. Mix all of the ingredients til combined.
  3. Melt a little bit of butter in the pan.
  4. Pour the batter by spoonfuls into the hot pan, forming 5-inch circles.
  5. When the edges appear to harden, flip the pancakes.
  6. They should be golden brown.
  7. Cook the pancakes on the other side until they are also golden brown.
  8. Enjoy.
DisneyMeals http://disneymeals.me/

Amusement Park Chili Dog

When Max becomes navigator, he takes his old man to an amusement park where he buys a chili dog and nachos

vlcsnap-2015-11-04-08h04m52s963

Here’s a recipe for a yummy chili dog

Amusement Park Chili Dog
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 1 lb ground chuck
  2. 1 large onion, chopped
  3. 2 garlic cloves, minced
  4. 1 (6 ounce) can tomato paste
  5. 1 cup water
  6. 1 tablespoon sugar
  7. 1 tablespoon prepared yellow mustard
  8. 1 tablespoon dried onion flakes
  9. 2 teaspoons chili powder
  10. 1 teaspoon Worcestershire sauce
  11. 1 teaspoon salt
  12. 1⁄2 teaspoon celery seed
  13. 1⁄2 teaspoon ground cumin (heaping)
  14. 1⁄4 teaspoon ground black pepper
Instructions
  1. Brown ground beef in a skillet, adding onions halfway through. Add minced garlic when meat is nearly done.
  2. Add remaining ingredients; stir well to combine. Simmer over low heat 15 minutes.
  3. Serve over hot dogs, Coney Island style! Top with shredded sharp cheddar if desired.
DisneyMeals http://disneymeals.me/

Amusement Park Nachos

vlcsnap-2015-11-04-08h04m36s676

Here’s a recipe for classic amusement park nachos

Amusement Park Nachos
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 2 tablespoons butter
  2. 2 tablespoons all-purpose flour
  3. 1 cup milk
  4. 1/4 c Cheddar Cheese (shredded)
  5. 6 slices processed American cheese
  6. 1/2 teaspoon salt
Instructions
  1. In a medium saucepan over medium heat, melt butter and stir in flour.
  2. Pour in the milk and stir until the mixture thickens.
  3. Stirring constantly, mix in cheese and salt. Continue to cook and stir until cheese has melted and all ingredients are well blended, about 15 minutes.
DisneyMeals http://disneymeals.me/

Pepperoni Pizza

The last food shown is a pepperoni pizza that the adults buy Max and PJ.

vlcsnap-2015-11-04-08h05m19s751

I have a great recipe on how to get a similar pizza.

Order Out Pepperoni Pizza
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Prep Time
2 min
Prep Time
2 min
Ingredients
  1. Phone or internet
  2. Fingers
  3. Voice
Instructions
  1. Pick up a phone and call your favorite pizzaria (or go online to their website if available)
  2. Tell the person on the other line that you want a pepperoni pizza with extra cheese
  3. Give them your address and wait ~30 minutes
  4. When the delivery person comes with your food, tip them and bring the pizza inside
  5. Enjoy pizza
DisneyMeals http://disneymeals.me/

Will it make you Stand Out, Above the Crowd?

No real sugary food this week, which was good, but all of the food was junk food-ish, which was delicious. haha. I want to start a leaning tower of cheesa competition. I think it’s better than the gallon challenge or the cinnamon challenge.

Verdict:

Leaning Tower of Cheesa – 5/10 (once you get past the gagging)

Steak – Flavor: 8/10, cut of meat: 4/10

Hi Dad Soup – 6.5/10

Eggs and bacon – 7.5/10

Pancakes – 7/10 (I think I needed to add more flour)

Chili dog – 8/10 (make sure to use good hot dogs )

Nachos – 7/10

Pizza – 9/10

2

Nightmare Before Christmas – Snake and Spider Stew, Halloween Candy Canes, Sugar Cookies, Worm’s Wort Soup, Gingerbread Cookies, Hot Chocolate, and Pineapple Upside-down Cake

Quick links: Worm’s Wort Soup | Snake and Spider StewGingerbread Men | Halloween Candy Canes | Sugar Cookies | Hot Chocolate | Pineapple Upside-down Cake | Verdict

 

Welcome ghouls and goblins to the Halloween special of Disney Meals. We’re taking a break from our normal Walt Disney Studio’s animation and looking at Tim Burton’s Nightmare Before Christmas–a Halloween and Christmas classic. So go gather some spiders and severed limbs and get ready for some spooky treats!

 

Worm’s Wort Soup

Sally is some cook there. She makes the evil scientist his favorite, Worm’s Wort Soup. 

(Credit: Disney)

(Credit: Disney)

Since Worm’s Wort doesn’t really exist and frog’s breath can’t really be considered and ingredient, I had to improvise. Now, something I found out is that wort is different than wart. Wart is the skin condition, but wort is a medicinal plant. So, I came up with my own green soup with plenty of Worts.

Worm's Wort Soup
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Prep Time
7 min
Cook Time
20 min
Total Time
27 min
Prep Time
7 min
Cook Time
20 min
Total Time
27 min
Ingredients
  1. 1 3/4 cups water
  2. 3 cubes chicken bouillon
  3. 1 (10 ounce) package frozen chopped spinach
  4. 1/4 cup fresh aloe (Worm's Wort)
  5. 4 tablespoons butter
  6. 1/3 cup all-purpose flour
  7. 2 1/2 cups milk
  8. 1/2 cups cream
  9. 1 tablespoon dried minced onion
  10. 1 tsp basil (frog's breath)
  11. 1 clove garlic
  12. salt and pepper to taste
Instructions
  1. In a medium saucepan, combine water, bouillon, aloe and spinach.
  2. Bring to a boil, and cook until spinach is tender and aloe has dissipated.
  3. Melt butter in a large saucepan over medium heat.
  4. Add garlic
  5. Stir in flour, and cook for 2 minutes.
  6. Gradually whisk in cream then milk.
  7. Season with minced onion, basil, salt, and pepper.
  8. Cook, stirring constantly, until thickened.
  9. Stir in spinach mixture.
  10. Serve with crushed bones or spider legs.
DisneyMeals http://disneymeals.me/

Snake and Spider Stew

This might be Oogie Boogie’s favorite meal. After eating bugs for Lion King last week, I wanted to take a break. So no spiders or snakes. But here’s a chili-esque stew with meatball spiders and noodle snakes!

Snake and Spider Stew
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Prep Time
20 min
Cook Time
6 hr
Total Time
6 hr 20 min
Prep Time
20 min
Cook Time
6 hr
Total Time
6 hr 20 min
Ingredients
  1. 2 Medium Onions
  2. 2 tsp minced garlic
  3. 1 tbs olive oil
  4. 3 cans of black beans
  5. 1 can hot chili beans
  6. 1 can great northern beans
  7. 3 diced green peppers
  8. 2 cans of corn (drained)
  9. 2 cans petite dice tomatoes (lightly drained)
  10. 1 1/2 tsp apple cider vinager
  11. 1 tbs dried oragano
  12. 3 tsp red chili peppers
  13. 2 tsp salt
  14. 2 tsp black pepper
  15. 1 tps paprika
  16. 1 tbs chili powder
  17. 2-3 tsp cumin
  18. 1 package meatballs
  19. pretzel sticks
  20. 1/2 package Bucatini
Instructions
  1. Mix all of it (besides the meatballs, pretzel sticks and bucatini) in the slow cooker and cook for 6 hours. Or cook on stove top until, heated thru, simmer for awhile to let flavors soak together.
  2. While that is cooking, prepare the meatballs.
  3. Break the pretzel sticks in half and jab them into the cooked meatballs. 4 to a side to make spider legs.
  4. Cook the bucatini in a pot of boiling water until mostly cooked through
  5. Drain
  6. 30 minutes before the stew is done, stir in the cooked bucatini, then place the meatball spiders on top.
DisneyMeals http://disneymeals.me/

Gingerbread Men

During the making Christmas song we see little elves batch making gingerbread men. 

(Credit: Disney)

(Credit: Disney)

Gingerbread Men
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Prep Time
4 hr 15 min
Cook Time
10 min
Total Time
4 hr 25 min
Prep Time
4 hr 15 min
Cook Time
10 min
Total Time
4 hr 25 min
Ingredients
  1. 3 cups flour
  2. 2 teaspoons McCormick(R) Ginger, Ground
  3. 1 teaspoon McCormick(R) Cinnamon, Ground
  4. 1 teaspoon baking soda
  5. 1/4 teaspoon McCormick(R) Nutmeg, Ground
  6. 1/4 teaspoon salt
  7. 3/4 cup butter, softened
  8. 3/4 cup firmly packed brown sugar
  9. 1/2 cup molasses
  10. 1 egg
  11. 1 teaspoon McCormick(R) Pure Vanilla Extract
Instructions
  1. Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside.
  2. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy.
  3. Add molasses, egg and vanilla;mix well.
  4. Gradually beat in flour mixture on low speed until well mixed.
  5. Press dough into a thick flat disk. Wrap in plastic wrap.
  6. Refrigerate 4 hours or overnight.
  7. Preheat oven to 350 degrees F.
  8. Roll out dough to 1/4-inch thickness on lightly floured work surface.
  9. Cut into gingerbread men shapes with 5-inch cookie cutter.
  10. Place 1 inch apart on ungreased baking sheets.
  11. Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown.
  12. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely.
  13. Decorate cooled cookies as desired.
  14. Store cookies in airtight container up to 5 days.
DisneyMeals http://disneymeals.me/

Halloween Candy Canes

We also see some elves putting candy canes in stocking as well as a monster carrying a box of Halloween Candy Canes.

(Credit: Disney)

(Credit: Disney)

It being halloween, we went with the halloween canes.  These were difficult to make….and burnt my hands. But it was fun.

Halloween Candy Canes (Maple Rum Flavored)
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Prep Time
25 min
Cook Time
25 min
Total Time
50 min
Prep Time
25 min
Cook Time
25 min
Total Time
50 min
Ingredients
  1. 1 teaspoon butter
  2. 1 cup sugar
  3. 1 cup water
  4. 1 cup light corn syrup
  5. 1/4 teaspoon cream of tartar
  6. 1/4 tsp rum extract
  7. 1 tsp maple extract
  8. 1/4 tsp nutmeg
  9. 1/4 tsp cinnamon
  10. 2 drops red food coloring 6 drops yellow
Instructions
  1. Grease 2 large baking sheets with butter. Set aside.
  2. In a large saucepan, combine sugar, water, corn syrup and cream of tartar and bring to a boil. Let boil, without stirring until a candy thermometer reads 280F.
  3. Remove pan from heat and stir in the extracts, nutmeg, cinnamon and food coloring
  4. Immediately pour onto prepared pans in 8x1 in strips. You have to be quick or else it will harden.
  5. Let stand until cool enough to touch (1-2 minutes). It will still be very hot so move fast and/or wear gloves.
  6. Work very quickly and roll each strip into a rod and curve the top for the cane. It helps to have 2-3 sets of hands helping.
  7. Let cool completely and store in an airtight container.
DisneyMeals http://disneymeals.me/

Oogie Boogie Sugar Cookie

Not really Oogie Boogie’s sugar cookies. The police man that keeps on getting calls has sugar cookies on the desk.

(Credit: Disney)

(Credit: Disney)

But sugar cookies can be halloweenish too.

Oogie Boogie Sugar Cookie
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Ingredients
  1. 2 3/4 cups all-purpose flour
  2. 1 teaspoon baking soda
  3. 1/2 teaspoon baking powder
  4. 1 cup butter, softened
  5. 1 1/2 cups white sugar
  6. 1 egg
  7. 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
  2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
  3. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks. Let cool completely before frosting.
DisneyMeals http://disneymeals.me/

Radio Broadcaster’s Hot Chocolate 

He also has some hot chocolate sitting on his desk.

(Credit: Disney)

(Credit: Disney)

I made some very yummy homemade hot chocolate
 

Hot Chocolate
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Prep Time
2 min
Cook Time
8 min
Total Time
10 min
Prep Time
2 min
Cook Time
8 min
Total Time
10 min
Ingredients
  1. 1/3 cup unsweetened cocoa powder
  2. 3/4 cup white sugar
  3. 1 pinch salt
  4. 1/3 cup boiling water
  5. 3 1/2 cups milk
  6. 3/4 teaspoon vanilla extract
  7. 1/2 cup half-and-half cream
Instructions
  1. Combine the cocoa, sugar and pinch of salt in a saucepan.
  2. Blend in the boiling water.
  3. Bring this mixture to an easy boil while you stir.
  4. Simmer and stir for about 2 minutes.
  5. Watch that it doesn't scorch.
  6. Stir in 3 1/2 cups of milk and the half-and-half and heat until very hot, but do not boil!
  7. Remove from heat and add vanilla. Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature.
DisneyMeals http://disneymeals.me/

Pineapple Upside-down Cake

At the very end, Santa saves Christmas and brings a yummy Pineapple Upside Down cake. MMM
 

(Credit: Disney)

(Credit: Disney)

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/

This is Halloween?

All the food was really good. Some good Halloween dishes. I really loved the Hot Chocolate, sugar cookies and gingerbread cookies. But it was all very yummy.

Verdict:

Worm’s Wort Soup – 7/10

Snake and Spider Stew – 8/10

Gingerbread Men – 9/10

Halloween Candy Canes – 6.75/10

Sugar Cookies – 9/10

Hot Chocolate – 9/10

Pineapple Upside-down Cake – 9.5/10

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

0

Beauty and the Beast [Week 4] – Tourin, Roasted Artichoke, Tiramisu, Bundt Cake with Chocolate Ganache, and Green Jello Salad

Quick links: Tourin | Roasted ArtichokeTiramisu | Bundt Cake with Chocolate Ganache | Green Jello Salad | Verdict

 

It’s a sad day, the last day of our Beauty and The Beast extravaganza. This week, all the food comes from Tale as Old as Time. 

We are skipping the scene where the Beast scarfs down porridge
(Credit: Disney)

(Credit: Disney)

because we already have a good porridge recipe from Cinderella.  But regardless, check out the delicious food from the last week of Beauty and the Beast

 

Tourin

In contrast to the messy porridge meal, the Beast learned manners in a Tale as Old as Time.

(Credit: Disney)

(Credit: Disney)

I looked into some french soups and found Tourin, a french garlic soup. It was pretty good.

Fancy Tourin
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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. 25g butter
  2. 1 onion, finely chopped
  3. 10 cloves garlic, roughly chopped
  4. sprig of thyme
  5. 150ml crème fraiche
  6. White Wine
  7. Salt
For the garlic garnish
  1. 10ml olive oil
  2. 1 clove garlic, finely sliced
Instructions
  1. Heat the butter in a large, heavy-based saucepan set over a medium heat. Sweat the onion with some salt for 6-7 minutes, stirring occasionally, until softened. Add the roughly chopped garlic cloves and the thyme and sweat for 3-4 minutes, stirring regularly making sure the garlic doesn't colour.
  2. Add 1.4ltrs of boiling water to the saucepan and bring to the boil. Reduce to a simmer for 15 minutes, then add the crème fraîche and whisk well. Remove the soup from the heat and discard the thyme sprig. Use a stick blender to purée the soup until smooth.
  3. Return to the heat and adjust to taste using the white wine vinegar and salt. Keep the heat over a low heat as you prepare the garlic garnish; heat the olive oil in a frying pan over a moderate heat. Fry the sliced garlic until golden brown, then remove to a plate lined with kitchen paper to drain.
  4. Ladle the soup into soup bowls and garnish with the fried garlic and some black pepper before serving.
DisneyMeals http://disneymeals.me/

Roasted Artichoke

On the table, when the beast is eating soup, there sits a pile of artichokes.

(Credit: Disney)

(Credit: Disney)

I never really liked artichoke, but this recipe was good.

Roasted Artichoke
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Prep Time
5 min
Cook Time
1 hr 20 min
Total Time
1 hr 25 min
Prep Time
5 min
Cook Time
1 hr 20 min
Total Time
1 hr 25 min
Ingredients
  1. 4 large whole artichokes, top 1 inch and stems removed
  2. 1/4 cup fresh lemon juice
  3. 1/4 cup olive oil
  4. 4 cloves garlic, cloves peeled and crushed
  5. Salt
Instructions
  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Place artichokes stem-side down in a bowl and drizzle with lemon juice.
  3. Slightly separate the artichoke leaves with your hands.
  4. Insert a knife blade into the center of each artichoke to create a garlic clove-size space.
  5. Drizzle each artichoke with olive oil.
  6. Press 1 clove of garlic into the center of each artichoke and season with salt.
  7. Tightly wrap each artichoke twice with heavy-duty aluminum foil.
  8. Place in baking dish and bake in the preheated oven until sizzling, about 1 hour 20 minutes
DisneyMeals http://disneymeals.me/

Tiramisu

You can hardly see this, but it looks like there is a glass with a tiramisu in the back of the table. 

(Credit: Disney)

(Credit: Disney)

I’ve never made Tiramisu. but I had a good time making it.

Tiramisu
Serves 2
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Prep Time
15 min
Total Time
1 hr 15 min
Prep Time
15 min
Total Time
1 hr 15 min
Ingredients
  1. 100 g Mascarpone cheese
  2. 1 eggs size large
  3. 1 tbsp sugar
  4. 4 savoiardi/ladyfingers
  5. 1/2 tsp rum extract
  6. 1 tbsp milk
  7. 1 tsp cocoa powder
  8. 1/2 tsp sugar (to top, optional)
  9. 2 pirouette sticks (optional)
Instructions
  1. Separate the egg whites from the yolks and put them in 2 separate bowls. Mix the yolks with the sugar in one bowl. Stir in the Mascarpone cheese, one spoonful at a time, incorporating well.
  2. In the other bowl, beat the egg whites to form stiff peaks using an electric mixer. Then, add the beaten whites to the yolk-mascarpone mix, blending gently. The cream is ready. Set aside.
  3. Pour the rum extract and the milk into a small dish, then lightly dip the biscuits. Place them in the individual small serving bowls or cups (about 250 ml). Cover the biscuits with the cream. Sprinkle the cocoa powder (and sugar) on top.
  4. Refrigerate for at least one hour. Leave overnight in the refrigerator for best results. Serve cold.
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Bundt cake with Chocolate Ganache

This is the centerpiece of today’s cook. Man, it was delicious.

(Credit: Disney)

(Credit: Disney)

 

Yellow Bundt cake with Chocolate Ganache
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
For the cake
  1. 1/2 cup unsalted butter, softened
  2. 1 1/2 cups sugar
  3. 3 large eggs
  4. 2 1/4 cups all-purpose flour
  5. 1 teaspoon salt
  6. 3 1/2 teaspoons baking powder
  7. 1 1/4 cups whole milk
  8. 1 teaspoon vanilla
For the Ganache
  1. 9 oz semisweet chocolate chips
  2. 1 cup heavy cream
  3. 2 tsp rum (flambe'd to burn off the alcohol)
  4. 1 tsp molasses
Instructions
  1. Take the butter out of the fridge to soften and preheat the oven to 350°F.
  2. Prepare the bundt pan by greasing it thoroughly with butter or baking spray. You can also flour it, if you want, although this isn't strictly necessary.
  3. Use a hand mixer or stand mixer to beat the softened butter and sugar together until fluffy and light
  4. Add the eggs and beat until fully incorporated and light.
  5. Beat in the flour, salt, baking powder, and finally the milk and vanilla.
  6. Beat everything together on low for 30 seconds, then high for 3 minutes.
  7. Immediately pour into the prepared pan and bake for 25 to 30 minutes, or until a toothpick comes out clean.
  8. Let cool on wire racks for at least 15 minutes, then flip each pan over onto the rack and tap gently all over. Lift the pan slightly. If the cake doesn't feel like it's falling out smoothly, lay a slightly damp kitchen towel over the pan and tap again. If necessary, let the cakes cool more. If they have been baked thoroughly, however, they should fall right out of the pans once they've cooled a little and the sides of the cake have shrunk back from the pan.
For the Ganache
  1. Place the chocolate into a medium bowl.
  2. Heat the cream in a small sauce pan over medium heat.
  3. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum and molasses if desired.
  4. Allow the ganache to cool slightly before pouring over a cake.
DisneyMeals http://disneymeals.me/

Green Jello Salad

Last but not least, is the green jello salad on the table. 

(Credit: Disney)

(Credit: Disney)

Theres also a yellow cake with chocolate frosting. You can find the recipe for that in the Pinocchio cook

Green Jello Salad
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Prep Time
20 min
Total Time
12 hr 20 min
Prep Time
20 min
Total Time
12 hr 20 min
Ingredients
  1. 2 1⁄4 cups water
  2. 3 (3 ounce) boxes lime gelatin
  3. 1 (20 ounce) can crushed pineapple
  4. 8 ounces brick cream cheese, softened
  5. 1⁄2 cup milk
Instructions
  1. Dissolve gelatin in 2 1/4 cup boiling water.
  2. Drain pineapple and add 1/4 cup of the pineapple liquid to the gelatin mixture.
  3. Add pineapple to gelatin.
  4. Pour into 9 x 13 glass casserole and refrigerate until soft set.
  5. Mix the softened cream cheese and milk together until combined.
  6. Add the nuts to cheese/milk mixture.
  7. Mix the jello mixture and cream cheese mixture together.
  8. Refrigerate overnight and cut into squares to serve.
DisneyMeals http://disneymeals.me/

Will it be a meal as old as time?

Sadly, the Tourin and the artichoke weren’t that great. But the Bundt cake might be one of the best we’ve made. The tiramisu was delicious too!

Verdict:

Tourin – 6.75/10

Roasted Artichoke – 6.75/10

Tiramisu – 9/10

Bundt Cake with Chocolate Ganache – 9.75/10

Green Jello Salad – 7.5/10

2

Beauty and the Beast [Week 3] – Faux Pink Champagne, Green Jello, 5 cakes (French Chocolate, Versatile Vanilla, Butter Pecan, Rainbow Cake, French Chocolate (again)), Berry Sorbet, Green Pistachio Cupcakes, Strawberry cake, strawberry mousse

Quick links: Faux Pink Champagne | Green JelloVersatile Vanilla Cake | French Chocolate Cake | Butter Pecan Cake | Rainbow Cake | Berry Sorbet | Green Pistachio Cupcakes | Strawberry Cake | Strawberry Mousse | Verdict

 

Onto week three! This is the second half of one of my favorite songs in the Disney-verse, Be Our Guest. It’s basically a bunch of cakes! Since I posted the original be our guest video last week, here’s a horrible remake/remix from the Disney Channel original movie Descendants.

 

 

Faux Pink Champagne

This pink champagne acts as a diving pool for a bunch of utensils after a bunch of bottles blow their tops.

(Credit: Disney)

(Credit: Disney)

 Naturally, we’re not using real alcohol, but I found a simple recipe for faux pink champagne. I didn’t really like it, but my wife did.

Faux Pink Champagne
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Prep Time
2 min
Total Time
2 min
Prep Time
2 min
Total Time
2 min
Ingredients
  1. 2 cups Cranberry Juice
  2. 2 cups Ginger Ale
  3. 1 cup 7-up
Instructions
  1. Mix and Chill
DisneyMeals http://disneymeals.me/

Cogsworth’s Green Jello

Man, Cogsworth just has a bad time. He’s constantly getting flung into food.

(Credit: Disney)

(Credit: Disney)

I cheated on this one. I didn’t use a from-scratch recipe. I just followed the instructions on the back of a lime Jello box. Sorry everyone.

 IMG_20150915_202739

Versatile Vanilla Cake Platform

Now onto the mountains of cakes. Lumiere uses cake platforms at the climax of the song

(Credit: Disney)

(Credit: Disney)

We assumed that the 2 giant cakes at either side were just for show. But we made the other 5 cakes.
The one on the left, we made a Versitile Vanilla Cake.

Versatile Vanilla Cake
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
  2. 2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
  3. 1/2 teaspoon baking powder
  4. 1/2 teaspoon baking soda
  5. 1 teaspoon salt
  6. 1 1/2 cups sugar
  7. 2 large eggs
  8. 3 large egg yolks
  9. 2 teaspoons pure vanilla extract
  10. 1 cup low-fat buttermilk
Instructions
  1. Preheat oven to 350 degrees.
  2. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour.
  3. In a medium bowl, whisk flour, baking powder, baking soda, and salt.
  4. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy.
  5. With mixer on low, beat in eggs and yolks, one at a time. Beat in vanilla.
  6. Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture; mix just until combined.
  7. Divide batter between pans; smooth tops.
  8. Bake until cakes pull away from sides of pans, 32 to 35 minutes.
  9. Let cool in pans 10 minutes.
  10. Run a knife around edges of pans and invert cakes onto a wire rack. Let cool completely.
  11. Place one cake, bottom side up, on a cake stand. Tuck strips of parchment paper underneath. Using an offset-spatula or table knife, spread top with Whipped Frosting. Top with remaining cake; frost top, then sides.
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French Chocolate Cake Platform

For the cake second from the left and the full right, we made a French Chocolate cake. This is a legit french recipe. We even had to translate it.

 

French Chocolate Cake
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 125 g flour
  2. 125 g butter
  3. 250 g sugar
  4. 200 g chocolate
  5. 4 eggs
  6. 1/2 packet of yeast
Instructions
  1. Preheat oven to 180 ° C (gas mark 6).
  2. Melt the chocolate in a saucepan with a little water.
  3. Off the heat, add the butter, flour and yeast.
  4. Prepare a foam with egg yolk , sugar and a little water; add it to the chocolate preparation.
  5. Beat the egg whites until soft peaks form and incorporate them into the pan gently.
  6. Pour into a mold greased with high edges, and bake for about 35 minutes.
  7. Let cool completely before frosting
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Butter Pecan Cake Platform

Lumiere’s cake is a butter pecan cake

Butter Pecan Cake
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. 1 box butter pecan cake mix
  2. 4 eggs
  3. 3/4 cup water
  4. 1 tsp vanilla extract
  5. 1 tsp almond extract
Instructions
  1. Mix for 2 minutes in big bowl
  2. Cook as directed on back of box
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Rainbow Cake Platform

Last but not least, is the rainbow cake, second from the right. You can find the recipe for that in Alice in Wonderland
IMG_20150915_225546

Belle’s Berry Sorbet

At the end of the song, a few more goodies dance past Belle.

(Credit: Disney)

(Credit: Disney)

Notice that in this whole song, there were only a couple non-sugary dishes. Maybe the true intentions of the staff were to fatten Belle up so they could eat her! But I guess this isn’t a Brother’s Grimm Fairy Tale.

The first dish I believe is a sorbet of some sort. So here is Belle’s Berry Sorbet

 

Berry Sorbet
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Prep Time
20 min
Total Time
24 hr
Prep Time
20 min
Total Time
24 hr
Ingredients
  1. 1-3/4 cups sugar
  2. 1-3/4 cups water
  3. 2 cups raspberries
  4. 2 cups strawberries
  5. 1-1/2 cups real cherry juice
  6. 1/2 cup fresh lime juice
  7. 2 tablespoons orange juice concentrate
Instructions
  1. Combine the sugar and water in a large pot.
  2. Boil until the sugar has dissolved completely.
  3. Stir in the strawberries and raspberries.
  4. Continue cooking for ten minutes.
  5. Strain through a tight strainer.
  6. Refrigerate the juice until chilled and toss the pulp.
  7. Once your juice has cooled stir in the cherry juice, lime juice, and orange concentrate (I added a bit extra orange concentrate).
From here you have three options
  1. - pour mixture into an ice cream maker and follow instructions that came wit it.
  2. - pour into an air tight container. Freeze solid. Blend until smooth and freeze again.
  3. - pour into an air tight container and place into the freezer. Whisk every 20 minutes for the first two hours then freeze solid.
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Green Pistachio Cupcakes

Also we see some green frosted cupcakes. As the giant from Mickey and the Beanstalk would say, “smersmash, smishash, GREEEEEN FROSTING.”  We made some green pistachio frosting. For the cake, we used the leftover from our Butter Pecan recipe. 

Green Pistachio Frosting
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 1 tub buttercream frosting
  2. 2 tbs ground pistachios
  3. 1 tablespoon almond paste
  4. 4 drops green food coloring
Instructions
  1. Blend all ingredients well
DisneyMeals http://disneymeals.me/

Strawberry Cake

There is also ANOTHER cake. This time it seems to be a possibly strawberry cake.

Strawberry Cake
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Prep Time
15 min
Cook Time
20 min
Total Time
45 min
Prep Time
15 min
Cook Time
20 min
Total Time
45 min
Ingredients
  1. 1 (18.25-ounce) box white cake mix
  2. 1 (3-ounce) box strawberry-flavored instant gelatin
  3. 1 (15-ounce) package frozen strawberries in syrup, thawed and pureed
  4. 4 large eggs
  5. 1/2 cup vegetable oil
  6. 1/4 cup water
Strawberry Cream Cheese Frosting
  1. 1/4 cup butter, softened
  2. 1 (8-ounce) package cream cheese, softened
  3. 1 (10-ounce) package frozen strawberries in syrup, thawed and pureed
  4. 1/2 teaspoon strawberry extract
  5. 7 cups confectioners' sugar
Instructions
  1. Preheat oven to 350 degrees F. Lightly grease 2 (9-inch) round cake pans.
  2. In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in the center comes out clean.
  3. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.
For the frosting
  1. In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup of the strawberry puree and the strawberry extract. (The rest of the puree is leftover but can be used in smoothies or on ice cream for a delicious treat.) Gradually add confectioners' sugar, beating until smooth.
  2. Spread frosting in between layers and on top and sides of cake. Garnish with sliced fresh strawberries, if desired.
  3. Recipe courtesy of Paula Deen
DisneyMeals http://disneymeals.me/

Strawberry Mousse

Last but not least, to round out the song. There is the mousse inside a tarte dish. We ran out of time to put it in a pie dish, but the mousse is the main event anyway.

Strawberry Mousse
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Prep Time
25 min
Total Time
2 hr 25 min
Prep Time
25 min
Total Time
2 hr 25 min
Ingredients
  1. 1 cup finely chopped strawberries
  2. 1/2 cup sugar, divided $
  3. 5 tablespoons water, divided
  4. 3/4 teaspoon unflavored gelatin
  5. Dash of salt
  6. 2 large egg whites
  7. 1/4 teaspoon vanilla extract
  8. 1/2 cup heavy whipping cream
Instructions
  1. Combine chopped strawberries and 1 tablespoon sugar in the bowl of a mini chopper or food processor, and toss gently.
  2. Let stand for 10 minutes.
  3. Process until smooth.
  4. Pour 2 tablespoons water in a large bowl, and sprinkle with gelatin.
  5. Let stand for 5 minutes.
  6. Place 6 tablespoons sugar, the remaining 3 tablespoons water, and dash of salt in a small heavy saucepan over medium-high heat; bring to a boil, stirring just until sugar dissolves. Cook, without stirring, until a candy thermometer registers 240° (about 4 minutes).
  7. Add egg whites to gelatin mixture; beat with a mixer at high speed until foamy.
  8. Gradually add remaining 1 tablespoon sugar, beating at high speed until soft peaks form. Gradually pour hot sugar syrup into egg white mixture, beating first at medium speed and then at high speed until stiff peaks form. (It helps to form the peaks if you beat with the bowl resting in a larger bowl of ice or ice water)
  9. Beat in vanilla.
  10. Place cream in a large bowl; beat with a mixer at high speed until stiff peaks form.
  11. Gently fold one-fourth of egg white mixture into whipped cream.
  12. Fold in the remaining egg white mixture.
  13. Fold in strawberry mixture.
  14. Spoon about 1/2 cup mousse into each of 6 dessert glasses; chill 2 hours or until set.
DisneyMeals http://disneymeals.me/

Will it make you Our Guest?

All the food, minus the faux champagne, was delightful. My favorite was actually the strawberry cake. It was so fruity, sweet and moist.

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Verdict:

Faux Pink Champagne – 6.5/10

Green Jello – 8/10 (what can I say, Lime Jello is delicious)

Vanilla Cake – 8.5/10

French Chocolate cake – 8.5/10

Butter Pecan Cake – 9/10

Berry Sorbet – 9.5/10

Green Pistachio Frosting – 8.5/10

Strawberry Cake – 10/10

Strawberry Mousse – 8.5/10