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Ratatouille [5 of 5] – Rat-sized Cheesecake, Ms. Ego’s Ratatouille, Remy’s Ratatouille

Quick links: Rat-sized Cheesecake | Ms. Ego’s Ratatouille | Remy’s Ratatouille | Verdict   It’s the last week of Ratatouille. Man, that was a marathon. But we saved the best for last! We made 2 ratatouille dishes and some cheesecake. It was all amazing. It totally made up for the tragedy of last week haha. Also to make up for…
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Ratatouille [1 of 5] – Caesar Salad with Salmon, Mille-feulle, Lightningy Mushrooms, Seared Beef with Wild Rice, Gusteau’s Souffle

Quick links: Caesar Salad with Salmon | Mille-feulleLightningy Mushrooms | Seared Beef with Wild Rice | Gusteau’s Souffle | Verdict

 

Get ready for a marathon on great food! We’re tackling Ratatouille! We watched the video and noted all the food shown that we noticed. There were ~25 actual recipes that we haven’t made before. This week we’re doing the food up until Remy gets washed up in the sewers of Paris. With Ratatouille, we’ve been trying not to cut any corners because we want to make the food as realistic as possible. So check out Week 1 below! This week we got some help with our friends at Fiction-food Cafe for one of the recipes. So check out that site for some great treats!
Also, support us on Patreon (http://www.patreon.com/disneymeals)  for some great perks like early access to recipes and recipe cards. Also, it is a great way to help us afford this great project. Thanks!

Foods Shown

  • layered yellow cake with pink and chocolate insides
  • olive
  • little cheesecake with strawberry
  • ratatouille (Ego’s mom’s style)
  • Ratatoulle (remy style)
  • Pheasant comsume (don’t boil)
  • mimolette cheese
  • sole meuniere
  • steak
  • rolls
  • espresso
  • baguettes
  • old wrapper
  • chateau latour
  • Sweetbread a la gusteau
  • fish
  • lemon
  • peas
  • Microwave tooth pick’n chicken
  • spaghetti
  • olives
  • yellow pepper
  • potato
  • lime
  • dried meat
  • omelette with basil, peppers, cheese
  • Roasted duck with red onions and carrots
  • Remy’s soup
  • tiered cake with heart on top
  • lemons
  • Salade Compossee with peppers, shallots, asparigus
  • seared scallops with beurre blanc – with caviar
  • Sliced fillet mignon
  • Sou vide Salmon Roullade
  • Bread
  • Cake with glaze and raspberries
  • cake with raspberry on top
  • cake with pink frosting
  • Gusteau’s Souffle
  • Seared Beef and Wild Rice
  • Lightningy roasted mushroom
  • cheese and strawberry
  • grapes
  • pears
  • red onions
  • garbage broccoli
  • garbage strawberry
  • poisoned apple core
  • Mille-feuille with twist of lemon
  • Leek
  • Garlic
  • Carrot
  • Salmon

Gusteau’s Salmon on Caesar Salad

This first recipe is at the start of the movie where they explain who Gusteau is though a series of images. One image is him on a cover of a magazine holding a plate with a salmon fillet on top of a caesar salad.

(Credit: Disney)

(Credit: Disney)

We made this great french-style salmon on top of an amazing caesar salad

 

Gusteau's Salmon
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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
Salmon
  1. 4 tablespoons (1/2 stick) butter
  2. 4 tablespoons minced parsley and rosemary
  3. 1 salmon fillet, 1 1/2 to 2 pounds
  4. Salt and freshly ground black pepper to taste
  5. Lemon wedges
Salad Dressing
  1. 1 egg yolk
  2. 1 tablespoon lemon juice
  3. 1 teaspoon Worcestershire sauce
  4. 2 cloves garlic
  5. 1/3 cup canola oil
  6. 1/4 cup extra virgin olive oil
Salad
  1. Dressing
  2. 2 heads Romaine Lettuce
  3. Grape tomatoes
  4. Croutons
Salmon
  1. Preheat the oven to 475 degrees.
  2. Place the butter and half the herb in a roasting pan just large enough to fit the salmon and place it in the oven. Heat about 5 minutes, until the butter melts and the herb begins to sizzle.
  3. Add the salmon to the pan, skin side up.
  4. Roast 4 minutes.
  5. Remove from the oven, then peel the skin off. (If the skin does not lift right off, cook 2 minutes longer.)
  6. Sprinkle with salt and pepper and turn the fillet over.
  7. Sprinkle with salt and pepper again.
  8. Roast 3 to 5 minutes more, depending on the thickness of the fillet and the degree of doneness you prefer.
Salad
  1. Mix all the dressing ingredients in a food processor and blend together.
  2. Drizzle over lettuce and croutons
  3. Serve Salmon over salad
DisneyMeals http://disneymeals.me/

Mille-Feuille with a hint of lemon

Remy finds this discarded Mille-Feuille (or Napoleon) in the trash.

(Credit: Disney)

(Credit: Disney)

He samples it and notices it has a hint of lemon. This was a slight challenge to make.. It turned out too tall and I destroyed it when I went to cut it, but MAN was it good.

 

Mille-Feuille with a hint of Lemon
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Prep Time
30 min
Cook Time
45 min
Total Time
3 hr
Prep Time
30 min
Cook Time
45 min
Total Time
3 hr
Pastry Layers
  1. 200g Puff pastry
  2. Powdered sugar (as needed)
Cream
  1. 600ml Milk
  2. 1/2 pinch Salt
  3. 1 teaspoon vanilla extract
  4. 3 Eggs
  5. 60g Cornstarch
  6. 280g Granulated sugar
  7. Rind of 1 Lemon
Top
  1. 300g Fondant
  2. 50g Dark Chocolate
Instructions
  1. Roll out the puff pastry to a rectangle about the size of your pan and prick it with a fork
  2. Bake for 15 minutes at 200°C, then remove from the oven and cover with parchment paper
  3. Place a pan of the same size on the puff pastry covered with parchment paper. The second pan should prevent the puff pastry from rising too much, but it should not be too heavy. You can use the oven grill as well. Bake again for 30 minutes.
  4. Remove from the oven and set the oven temperature to 260°C with the grill mode on. Remove the second pan and the parchment paper and then sprinkle the puff pastry with powdered sugar.
  5. Bake for 5 more minutes (keep an eye on the puff pastry as it might burn very easily). As soon as you take the pan out of the oven, cut the puff pastry rectangle in 3 equal bands (the smaller side of the rectangle should become the long side of the bands).
  6. While the puff pastry is in the oven, you can prepare the pastry cream: start by heating the milk with half of the sugar, vanilla extract and lemon rind in a saucepan
  7. In a bowl, whisk together the eggs, sugar and corn starch
  8. When the milk is boiling, pour it in the egg mixture (in 3 parts) and mix every time to prevent the yolks from curdling
  9. Put back the liquid mixture into the saucepan and cook on medium heat whisking continuously
  10. Allow the pastry cream to boil for 2 minutes then remove from the heat. Pour the cream on a pan covered with plastic wrap, cover with more plastic wrap and chill.
  11. When the cream is chilled and the puff pastry bands have cooled down, whip quickly the pastry cream and fill a piping bag fitted with a big plain tip
  12. Pipe stripes of pastry cream all along the first band of puff pastry (flat side on the bottom)
  13. Place the second band of puff pastry on top and then pipe again stripes of cream on it
  14. Finally add the third and last band of puff pastry (flat side on top) and chill the millefeuille. In the meantime melt the chocolate and have it ready in a parchment paper piping cone.
  15. Now heat the fondant with half a spoon of water on a bain marie. The fondant should be quite runny, but do not overheat it (the ideal temperature is 35-37°C).
  16. Pour the fondant on the top of the millefeuille
  17. Quickly spread it with a long spatula all along the top layer of the puff pastry. Be careful as the fondant dries quickly (it also means that passing the spatula multiple times on the same spot might leave marks)
  18. Cut the tip of the piping cone and quickly draw multiple chocolate lines on the fondant before it dries completely. You can aim for perfection, but even if the lines are not perfectly straight, don't worry too much, (almost) nobody will notice!
  19. With the back of the tip of a knife, make some evenly-spaced perpendicular lines
  20. Halfway between the marks created in the previous step, make some more marks moving the knife in the opposite direction
  21. Chill the millefeuille for at least a couple of hours (or freeze it for 20-30 minutes), then refine its edges by cutting a few millimetres per side with a serrated knife to make them straight.
  22. Finally cut the millefeuille (only if it is cold and firm) in equal portions with a serrated knife
Notes
  1. If you need a recipe for fondant: http://allrecipes.com/recipe/191275/marshmallow-fondant/
DisneyMeals http://disneymeals.me/

Lightning-y Mushrooms

Remy finds a Chanterelle mushroom and some Chèvre. He starts to roast them with some seasonings and then was struck by lightning, creating a blast of flavor.

(Credit: Disney)

(Credit: Disney)

This is where our friend at Fiction-Food Cafe came in. She had a great recipe on her site. It turned out marvelously. I did make one slight tweak to it. I added a little bit of liquid smoke to imitate the smokiness created from roasting it over the chimney. We also couldn’t find any chanterelle mushrooms, sadly. Here’s the recipe on Fiction Food Cafe, or you can just check out the video and recipe below.

Lightningy Mushrooms
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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 Tbsp. Olive Oil
  2. 3 Small Portobello Mushrooms (or Chanterelle/Girolle Mushrooms, if you can find them)
  3. Dash of liquid smoke
  4. 1/2 Cup Chèvre (or Tomme de Chèvre)
  5. 2 Sprigs Fresh Rosemary ~ 2" long + 1 tsp. Fresh Rosemary, finely chopped + more for garnish
  6. 1 tsp. Honey
  7. 1/4 tsp. Fine Sea Salt
Instructions
  1. Heat your oven to 425ºF. In a small pot over medium heat, cook the oil & rosemary sprigs until the sprigs are crispy.
  2. Remove the sprigs to a paper towel & discard or eat.
  3. Rinse, pat dry, & remove the stems of the mushrooms.
  4. Place the mushrooms in the pot and add a dash of liquid smoke.
  5. Roll the mushrooms around in the pot of oil using tongs or a spoon until the outsides are completely coated & then place the mushrooms on a baking tray, bottoms up.
  6. In a small bowl, mix the chèvre, honey, salt, chopped rosemary, & optional saffron bits until well combined.
  7. Equally distribute the mixture between the mushrooms, gently pressing it to make it more compact.
  8. Slide the tray into the oven & bake for 10-15 minutes or until the chèvre mixture develops golden spots.
  9. Broil for ~1 minute longer to get golden brown spots.
  10. Remove from oven & let cool for a few minutes, until warm.
  11. Garnish with short sprigs of fresh rosemary.
  12. Revel in the flavor sensation.
Adapted from http://www.fiction-food.com/2015/02/roasted-mushrooms-w-chevre-rosemary.html
DisneyMeals http://disneymeals.me/

Seared Beef and Wild Rice

This was one of the hardest dishes to identify. It is the dish Ego eats on TV before taking away a star from Gusteau’s Restaurant.

(Credit: Disney)

(Credit: Disney)

I decided it was a Seared Beef with Wild Rice and veggies. 

Seared Beef and Wild Rice
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Prep Time
7 min
Cook Time
45 min
Total Time
55 min
Prep Time
7 min
Cook Time
45 min
Total Time
55 min
Steak
  1. 1lbs sirloin steak
  2. Sun-roasted tomatoes
  3. 3 tbs olive oil
  4. 2 tbs balsamic vinegar
  5. 1 minced garlic clove
  6. 2 tsp of fresh basil
  7. 1 tsp fresh rosemary
Rice and Veggies
  1. 1 cup Wild Rice
  2. 1 tbs butter
  3. 1 cup beef broth
  4. 1 cup water
  5. 2 tbs butter
  6. 1 zucchini (sliced)
  7. 1 yellow squash (sliced)
  8. 1 onion
  9. 1 clove garlic
  10. 1 red pepper (sliced in strips)
  11. salt and pepper to taste
Rice and Veggies
  1. Bring the butter water and beef broth to a boil
  2. Add the wild rice
  3. Turn to low, cover and cook until rice is tender.
  4. Melt the butter in a pan over medium heat
  5. Add the onions and garlic until the onions are translucent.
  6. Add the rest of the veggies
  7. Salt to taste
  8. Cover and simmer for 20 mins
Steak
  1. Combine the olive oil, vinegar, a bit of juice from sun-roasted tomatoes and garlic. Set aside.
  2. Season both sides of steak with salt and pepper
  3. Over a lightly greased skillet, sear all sides of the steak
  4. Let cook until desired doneness (~10mins)
  5. Sprinkle the steak with rosemary and basil
  6. Remove from pan and cover with foil
  7. Add the the sauce to the pan with a couple sun-roasted tomatoes
  8. Whisk for 2 minutes and add a bit of salt and pepper
  9. Pour the sauce over steak
DisneyMeals http://disneymeals.me/

Gusteau’s Souffle

Remy steals Anyone Can Cook and uses it as a boat. He finally pulls ashore and talks to Gusteau through his illustration on a page showing Gusteau’s Souffle

(Credit: Disney)

(Credit: Disney)

This recipe is special because it comes straight from the movie. I copied the recipe as it shows in the screenshot. There were some words in the steps I had to guess at because I couldn’t make out what it said. Turns out the recipe worked! It wasn’t just some random fake recipe. I did have to cook it for almost twice as long as it says though.  So without further ado, here is the OFFICIAL Gusteau’s Souffle (the words in the brackets are the instructions I couldn’t make out and guessed).

Gusteau's Souffle
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Prep Time
10 min
Total Time
1 hr
Prep Time
10 min
Total Time
1 hr
Base
  1. ½ cup Milk
  2. 1 ½ cups Creme fraiche
  3. 4 oz egg yolks
  4. ½ lbs sugar
  5. 3oz flour
  6. 1 Teaspoon Cornstarch
For the Souffle
  1. 1 ½ teaspoons souffle base
  2. 2 Egg whites, whipped to stiff peaks
Base
  1. [Mix the egg yolks and sugar]
  2. Combine milk and creme fraiche [and flour] and bring to a boil. [Combine] egg mixture with creme fraiche. [add cornstarch and bring] back to [a boil]
  3. Bring to a boil while stirring constantly. Once the mixture has [thickened] transfer to a [rack[ to cool.
For the Souffle
  1. Temper ½ of egg whites into base
  2. Fold the remaining whites
  3. Fill prepared molds ¾ way [full]. Bake at 400F for 20 minutes. Serve immediately.
DisneyMeals http://disneymeals.me/

Will it show you that Anyone Can Cook?

All of the food was super tasty. I was surprised at how good the lightningy mushrooms were. They really packed a punch. The souffle came out great too!

Verdict:

Salmon – 8/10

Mille-Feuille – 10/10

Lightningy Mushrooms – 8.5/10

Seared Beef and Wild Rice – 8/10

Gusteau’s Souffle – 9/10

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

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.
DisneyMeals http://disneymeals.me/

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.
DisneyMeals http://disneymeals.me/

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
DisneyMeals http://disneymeals.me/

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
DisneyMeals http://disneymeals.me/

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.
DisneyMeals http://disneymeals.me/

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.

IMG_20150915_225559

IMG_20150915_221806

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

3

Beauty and the Beast [Week 2] – The Grey Stuff, Custard, French Potato Soup, Crescent Rolls (sausage-filled and chocolate filled), Cream Cheese Pesto Spread, Salmon Pate, Misc Hors d’oeurves, Berry Pie, Beef Ragout, Cheese Souffle, Blueberry Box Pie En Flambe, Chocolate Pudding (mousse) en Flambe

Quick links: Custard | French Potato SoupThe Grey Stuff | Crescent Rolls (sausage filled and chocolate filled) | Cream Cheese Pesto Spread | Salmon Pate | Misc Hors d’oeurves | Beef Ragout | Cheese Souffle | Berry Pie | Blueberry Box Pie En Flambe | Chocolate Pudding (mousse) en Flambe | Verdict

 

Yay! Onto week two of Beauty and the Beast! This week will cover the first half of the Be Our Guest song.

There is SO much delectable food this week, including the long awaited GREY STUFF!!!!! (Yes, before you go and ask the dishes, I’ll tell you that it is delicious). So relax, pull up a chair as DisneyMeals proudly presents, Beauty and the Beast pt 2.

Cogsworth Custard

So before the song even starts, when Cogsworth is fighting against feeding Belle, he gets knocked into a custard-like substance.

(Credit: Disney)

(Credit: Disney)

That brings us to our first recipe. Homemade Custard!

Cogsworth Custard
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 200 ml milk
  2. 50 ml heavy cream
  3. 1/4 tsp vanilla extract
  4. 80 g caster sugar
  5. 2 eggs
  6. 2 tablespoons flour
Instructions
  1. Combine milk and vanilla in a saucepan. Heat until it starts to softly boil.
  2. While the milk is heating, beat the eggs and sugar in a medium bowl until the mixture is a pale yellow.
  3. Add the flour and stir.
  4. Add the boiling milk and mix well.
  5. Pour the mixture into the pot and cool over a low heat, stirring occasionally, until mixture thickens.
  6. Serve warm or place in refrigerator and serve chilled
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Soup Du Jour (French Potato Soup)

Now onto the song. The first food sung about is Soup du Jour, which actually means Soup of the Day.

(Credit: Disney)

(Credit: Disney)

That means I got to pick any frenchy soup I wanted. I made a really really good Creamy French Potato Soup!

Soup Du Jour (French Potato Soup
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Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
Ingredients
  1. 4 c diced potatoes
  2. 1/2 c finely chopped green onions
  3. 1/2 c chopped parslay
  4. 4 Tbsp good olive oil
  5. 1 qt chicken broth, low salt
  6. 1 Tbsp salt
  7. 1/2 tsp pepper
  8. 2 c heavy cream
  9. 4 Tbsp all purpose flour
  10. 1 bay leaf
Instructions
  1. 1 Saute potatoes, onion and parslay in oil. Cover and cook on medium heat for 15 to 20 minutes, until pototpes are tender and translucent.
  2. 2 Add stock, bay leaf and seasonings. Mix together cream and flour. Add to potatoes. Simmer 30 minutes. Remove bay leaf. To serve:heat and garnish with chives.
DisneyMeals http://disneymeals.me/

The Hors d’oeurves

The next couple of recipes are all on one plate. So I won’t provide separate pictures for the each recipe.

(Credit: Disney)

(Credit: Disney)

The Grey Stuff (It’s Delicious)

Ok ok, we’re always asked if we have made the grey stuff. It is one of the most requested recipes on this blog. We finally have it for you. We took from what Be Our Guest restaurant makes in Disney World. I figure their recipe should be close, as they are official. So without further ado, here is the recipe for the Grey Stuff!

The Grey Stuff
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Prep Time
15 min
Total Time
1 hr 30 min
Prep Time
15 min
Total Time
1 hr 30 min
Ingredients
  1. 1 1/4 cups milk
  2. 1/2 cup heavy cream
  3. 1 package (3.4 oz.) Instant French Vanilla Pudding Mix
  4. 1 tub (8 oz.) Whipped Topping at room temperature
  5. 3 tbsp Instant Chocolate Pudding Mix
  6. 15 Oreo cookies
Instructions
  1. Gently whisk the vanilla pudding, milk and heavy cream in a large bowl
  2. Chill mixture in refrigerator for 15 minutes
  3. While chilling, place Oreos into a food processor or blender and blend until they are a dust.
  4. Mix the Oreo powder with the chilled pudding mixture
  5. Add the chocolate pudding mixture and stir.
  6. Carefully fold in the whipped topping until uniformly mixed
  7. Chill in refrigerator for 1+ hours.
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Crescent Rolls (sausage-filled and chocolate filled)

There are 2 different crescent rolls on the hors d’oeurve plate. One with a sausage inside and one with something else. I had no idea what that something else was, so I decided it was chocolate. This is a recipe for the crescent rolls. You may insert whatever you would like in the middle before you roll and cook them. Also, Pillsbury crescent rolls would be a good substitute if you don’t want to go through this lengthy process

Crescent Rolls with sausage or chocolate
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Prep Time
25 min
Cook Time
15 min
Total Time
3 hr 10 min
Prep Time
25 min
Cook Time
15 min
Total Time
3 hr 10 min
Ingredients
  1. 1 (.25 ounce) package active dry yeast
  2. 1/3 cup warm water
  3. 1/4 cup white sugar
  4. 1/2 teaspoon salt
  5. 1 eggs
  6. 1/4 cup butter (room temperature)
  7. 2 cups all-purpose flour
  8. 1/8 c butter (softened)
For Filling
  1. 15 lil-smokey sausages
  2. or 1/2 cup Nutella
Instructions
  1. Dissolve yeast in warm water.
  2. Stir in sugar, salt, eggs, butter, and 1 cups of flour.
  3. Beat until smooth. Mix in remaining flour until smooth.
  4. Scrape dough from side of bowl.
  5. Knead dough, then cover it and let rise in a warm place until double (about 1 1/2 hours).
  6. Punch down dough.
  7. Roll into a 12-inch circle.
  8. Spread with butter.
  9. Cut into 10 to 15 wedge.
  10. Place filling inside of roll (whether it be sausage or nutella)
  11. Roll up the wedges starting with the wide end.
  12. Place rolls with point under on a greased baking sheet.
  13. Cover and let rise until double (about 1 hour).
  14. Bake at 400 degrees F (205 degrees C) for 12-15 minute or until golden brown.
  15. Brush tops with butter when they come out of the oven.
DisneyMeals http://disneymeals.me/

Cream Cheese Pesto Spread

The hors d’oeurve with the olive is probably something from the artist’s imagination. I decided to interpret it as a creamy pesto spread!

Creamy Pesto Spread
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 1/4 cup Pesto
  2. 1 1/4 cup Cream Cheese
  3. 1 tsp lemon juice
Instructions
  1. Place all ingredients into a bowl and mix until uniformly mixed.
  2. Place on crackers or bread and enjoy
DisneyMeals http://disneymeals.me/

Salmon Pate

On the left side of the plate, there is a cracker with a pink blob on it. Some Disney Meals fans helped me sleuth that it was probably a salmon pate. 

Salmon Pate
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Prep Time
7 min
Cook Time
10 min
Total Time
17 min
Prep Time
7 min
Cook Time
10 min
Total Time
17 min
Ingredients
  1. 150 g Salmon fillet
  2. A couple leaves of fresh parsley
  3. Salt and pepper to taste
  4. 1 tub of garden vegetable cream cheese
  5. 1 tbs lemon juice
Instructions
  1. Grill the salmon fillet, topped with fresh parsley and salt and pepper.
  2. Add cooked fillet to a food processor with cream cheese and lemon juice
  3. Blend until pureed.
  4. Serve on crackers
DisneyMeals http://disneymeals.me/

Misc Hors d’oeurves

There are some Hors d’oeurves that don’t really have recipes.

  • On the right, presunto with cheese on top
  • On the right by the presunto, a cracker with red caviar
  • On the left, a mini-sandwich. I put Nutella in the middle

Beef Ragout

Some dishes begin to dance in front of Belle. The first is Beef Ragout.

(Credit: Disney)

(Credit: Disney)

Beef Ragout, I found out, is a French beef stew.

Beef Ragout
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Prep Time
15 min
Cook Time
1 hr
Prep Time
15 min
Cook Time
1 hr
Ingredients
  1. 1 1/2 pounds cubed beef stew meat
  2. 1/4 cup all-purpose flour
  3. 2 tablespoons vegetable oil
  4. 2 (14.5 ounce) cans Italian-style diced tomatoes
  5. 1 (14 ounce) can beef broth
  6. 4 carrots, chopped
  7. 2 potatoes, peeled and chopped
  8. 3/4 teaspoon dried thyme
  9. 2 tablespoons Dijon-style prepared mustard
Instructions
  1. Combine meat and flour in a large plastic food storage bag and toss to coat evenly.
  2. In a 6 quart saucepan brown meat in hot vegetable oil.
  3. Season with salt and pepper, if desired.
  4. Add diced tomatoes, beef broth, carrots, potatoes and thyme.
  5. Bring to boil; reduce heat to medium-low, cover; and simmer for 1 hour or until beef is tender.
  6. Blend in mustard and serve.
DisneyMeals http://disneymeals.me/

Cheese Souffle

The next dancing dish is a Cheese Souffle.

(Credit: Disney)

(Credit: Disney)

I was SUUUUPER nervous about making this. I had never made a souffle before and I had always heard how hard it is.  And….well it is hard. I messed up and accidentally put in too many eggs. But surprisingly, it turned out great. 

Cheese Souffle
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Prep Time
35 min
Cook Time
25 min
Total Time
1 hr
Prep Time
35 min
Cook Time
25 min
Total Time
1 hr
Ingredients
  1. 2 tablespoons finely grated parmesan cheese
  2. 1 cup milk, whole
  3. 2 1⁄2 tablespoons unsalted butter
  4. 3 tablespoons all-purpose flour, unbleached
  5. 1⁄2 teaspoon paprika
  6. 1⁄2 teaspoon salt
  7. 1 pinch ground nutmeg
  8. 4 large egg yolks
  9. 5 large egg whites
  10. 1 cup gruyere cheese, packed coarsely (about 4 ounces) (can substitute for swiss cheese)
Instructions
  1. Position rack in lower third of oven and preheat to 400 degrees.
  2. Butter 6-cup (1-1/2 quart) souffle dish.
  3. Add Parmesan cheese and tilt dish, coating bottom and sides.
  4. Warm milk in heavy small saucepan over medium-low heat until steaming.
  5. Meanwhile, melt butter in heavy large saucepan over medium heat.
  6. Add flour and whisk until mixture begins to foam and loses raw taste, about 3 minutes; do not allow mixture to brown).
  7. Remove saucepan from heat; let stand 1 minute.
  8. Pour in warm milk, whisking constantly until very thick, 2 to 3 minutes.
  9. Remove from heat; whisk in paprika, salt, and nutmeg.
  10. Add egg yolks 1 at a time, whisking to blend after each addition.
  11. Scrape souffle base into large bowl.
  12. Cool to lukewarm. DO AHEAD; can be made 2 hours ahead.
  13. Cover and let stand at room temperature.
  14. Using electric mixer, beat egg whites in another large bowl until stiff but not dry.
  15. Fold 1/4 of whites into lukewarm or room temperature souffle base to lighten.
  16. Fold in remaining whites in 2 additions while gradually sprinkling in Gruyere cheese.
  17. Transfer batter to prepared dish.
  18. Place dish in oven and immediately reduce oven temperature to 375 degrees.
  19. Bake until souffle is puffed and golden brown on top and center moves only slightly when dish is shaken gently, about 25 minutes (do not open oven door during first 20 minutes).
  20. Serve immediately.
DisneyMeals http://disneymeals.me/

Berry Pie

She picks the cherry off a pie. 

(Credit: Disney)

(Credit: Disney)

We just made a mini pie for this.

Berry Pie
Full berry pie
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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
Ingredients
  1. 1 pie crust
  2. Pie dough for the top of pie
  3. 5 cups blackberries (or mixed berries)
  4. 1/2 cup water
  5. 1 cup sugar
  6. Blueberries and cherry to top
Instructions
  1. Place the berries into the prepared pie tin.
  2. Heat water to a boil
  3. Reduce heat and add sugar and stir until thickened
  4. Pour sugar water mixture over berries
  5. Place flattened pie dough on top of pie
  6. Cut slits in top of pie for ventilation.
  7. Cook for 30 minutes or until the pie is a golden brown
  8. Top with berries and a cherry
DisneyMeals http://disneymeals.me/

Pie (en flambe)

So it is a little bit unclear of what is en flambe. I took to assume that pie and pudding are joint and en flambe, even though Lumiere only flambes the pie. 

(Credit: Disney)

(Credit: Disney)

(Credit: Disney)

(Credit: Disney)

(Credit: Disney)

(Credit: Disney)

Here’s the recipe for the box pie

 

Blueberry Box Pie en Flambe
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Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Ingredients
  1. 2 pints blueberries (4 cups)
  2. 3⁄4 cup sugar
  3. 6 tablespoons cornstarch
  4. 3 tablespoons water
  5. 1 teaspoon lemon rind, grated
  6. 1 tsp lemon juice
  7. 1/4 tsp Cream of Tartar
  8. 1⁄2 teaspoon cinnamon
  9. 1⁄4 teaspoon nutmeg
  10. 2 tablespoons unsalted butter
  11. 1 egg, well beaten with
  12. 1 pinch salt, for egg washing top of pie
  13. 2 tablespoons sugar, for top of pie
  14. 2 boxes of pie dough mix
  15. 2 tbs rum
Instructions
  1. Combine 1 cup berries with 3/4 cup sugar in pan.
  2. Simmer on low heat until sugar is melted and mixture is very liquid; about 5 minutes.
  3. Combine cornstarch and water in bowl.
  4. Add to pan with blueberries.
  5. Cook over medium heat until mixture comes to full boil and is clear and thick.
  6. Pour hot mixture into large bowl.Cool until warm.
  7. Fold in remaining 3 cups of blueberries, lemon rind, lemon juice, cream of tartar, cinnamon, nutmeg and butter.
  8. Let cool.
  9. Prepare the pie dough as directed.
  10. In a box-shaped dish (we used a 9x7 bread pan), line with pie dough.
  11. Add the filling to the dish.
  12. Add top crust and brush with egg wash, sprinkle with sugar.
  13. Preheat oven to 400°F but reduce heat to 375°F when you put pie in oven. Bake about 40 minutes. Check pie halfway through baking; cover edges with a strip of foil if edges are getting too brown.
For Flambe
  1. In a heatproof container, pour 4 tbs rum.
  2. With a long match, immediately light rum on fire.
  3. Let burn for a bit and then pour onto the pudding.
DisneyMeals http://disneymeals.me/

Pudding (en flambe)

We made a video of flambe-ing the pie and pudding.

And here’s the recipe for the mousse/pudding

 

Pudding en Flambe
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Prep Time
25 min
Cook Time
5 min
Total Time
2 hr 30 min
Prep Time
25 min
Cook Time
5 min
Total Time
2 hr 30 min
Ingredients
  1. 6 ounces semisweet baking chocolate, chopped
  2. 3 tablespoons unsalted butter, softened
  3. 3 eggs, separated*
  4. 1/2 teaspoon cream of tartar
  5. 1/4 cup plus 2 tablespoons sugar
  6. 1/2 cup heavy cream, cold
  7. 1/2 teaspoon vanilla extract
  8. 2 tbs Rum for flambe
Instructions
  1. Place the chocolate and butter in a heatproof bowl and place over a saucepan containing barely simmering water (or use a double boiler).
  2. Melt the chocolate and butter together and stir with a wooden spoon until smooth.
  3. Remove from heat and cool slightly.
  4. Add the egg yolks to the chocolate, 1 by 1, beating with a whisk until incorporated.
  5. Set aside.
  6. In another bowl, beat the egg whites until foamy.
  7. Add the cream of tartar and continue to beat.
  8. Gradually whisk in 1/4 cup sugar and continue beating until stiff peaks form.
  9. Beat heavy cream in a chilled bowl until it begins to foam and thicken up. Add the remaining 2 tablespoons sugar and vanilla. Continue to whip the cream until it holds soft peaks.
  10. Gradually and gently fold the egg whites into the chocolate mixture to lighten it.
  11. Then, delicately fold in the whipped cream.
  12. Take care not over work the mousse.
  13. Divide mousse into 4 individual glasses.
  14. Cover and chill for several hours.
For Flambe
  1. In a heatproof container, pour 2 tbs rum.
  2. With a long match, immediately light rum on fire.
  3. Let burn for a bit and then pour onto the pudding.
DisneyMeals http://disneymeals.me/


Will it be a Dinner that’s Never Second Best?

Oh man, this was amazing. The grey stuff really was the best. Everyone that tried it raved about it. There really wasn’t a bad food out of all of this.

IMG_20150908_081113

Verdict:

Custard – 8.5/10

French Potato Soup – 9.5/10

The Grey Stuff – 10/10

Crescent Rolls (sausage filled) – 7/10

Crescent Rolls (chocolate filled) 6.5/10

Cream Cheese Pesto Spread – 7/10

Salmon Pate – 7/10

Presunto with Cheese – 7/10

Red Caviar on Cracker – 6/10

Sandwich with Nutella – 6/10

Beef Ragout – 7/10

Cheese Souffle – 8.5/10

Berry Pie – 8/10

Blueberry Box Pie En Flambe – 8/10

Chocolate Pudding (mousse) en Flambe – 8.5/10

2

Beauty and the Beast [Week 1] – Baker’s bread (Pumpkin bread, French Rolls and Baguettes), Pink French Yogurt Cake, Raw Eggs, and [ginger] beer

Quick links: Pumpkin Bread | RollsBaguette | Cake | [Ginger] Beer | Eggs and the rest | Verdict

 

Bonjour! So this week is Beauty and the Beast. Lucky for you and us, there are TONS of foods shown in this movie. So instead of just one week dedicated to the movie, you get FOUR! This week covers from the start until Be Our Guest. Be Our Guest itself will be divided into two weeks and then we’ll do one of Be Our Guest and onward. So now we invite you to relax, let us pull up a chair as Disney Meals proudly presents – Beauty and the Beast!

 

Baker’s Pumpkin Bread

There are a lot of different foods shown in the Bonjour song. The first lyric when you actually get into the song is “There goes the baker with his tray like always. The same old bread and rolls to sell.”  

(Credit: Disney)

(Credit: Disney)

We have made normal bread in other posts, so we decided to make some pumpkin bread. There is a man in the town that is lugging around pumpkins, so it’s not a far stretch that the baker could be carrying pumpkin bread. (Plus, we just really like pumpkin bread)

Baker's Pumpkin Bread
Serves 24
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Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 5 min
Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 5 min
Ingredients
  1. 1 (15 ounce) can pumpkin puree
  2. 4 eggs
  3. 1 cup vegetable oil
  4. 2/3 cup water
  5. 3 cups white sugar
  6. 3 1/2 cups all-purpose flour
  7. 2 teaspoons baking soda
  8. 1 1/2 teaspoons salt
  9. 2 tsp lemon juice
  10. 1 tsp rum
  11. 1 teaspoon ground cinnamon
  12. 1 teaspoon ground nutmeg
  13. 1/2 teaspoon ground cloves
  14. 1/4 teaspoon ground ginger
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease and flour three 7x3 inch loaf pans or 1 9x4 inch pan and then 6 cup cakes.
  3. In a large bowl, mix together pumpkin puree, eggs, rum, lemon juice, oil, water and sugar until well blended.
  4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
  5. Stir the dry ingredients into the pumpkin mixture until just blended.
  6. Pour into the prepared pans.
  7. Bake for about 50 minutes in the preheated oven.
  8. Loaves are done when toothpick inserted in center comes out clean.
DisneyMeals http://disneymeals.me/

Baker’s Rolls

The baker also has rolls.

(Credit: Disney)

(Credit: Disney)

So we made some yummy french rolls that are crispy on the outside and soft on the inside

 

Baker's Rolls to Sell
Serves 4
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Prep Time
2 hr 30 min
Cook Time
15 min
Total Time
2 hr 45 min
Prep Time
2 hr 30 min
Cook Time
15 min
Total Time
2 hr 45 min
Ingredients
  1. 3 1/2 cups bread flour
  2. 1 teaspoon of salt
  3. 1 package of active dry yeast
  4. 2 tablespoons of white sugar
  5. 3/4 cup of lukewarm water that is divided
  6. 1/2 cup of lukewarm milk
Instructions
  1. Sift the flour and salt in a bowl and then set aside.
  2. Mix 1/4 cup of water with yeast and stir until it has dissolved.
  3. Mix in the sugar and let stand for about 10 to 15 minutes.
  4. Make a well in the flour and pour the yeast mixture in.
  5. Add the milk and 1/4 cup water and mix together.
  6. Add the rest of the water slowly until dough is soft and moist.
  7. Knead for about 8 to 10 minutes.
  8. Place in oiled bowl and cover it with a damp towel.
  9. Let rise for about 2 hours.
  10. Place dough on floured surface and punch down.
  11. Cover it again and then let it rest for about 5 minutes.
  12. Divide it into 10 pieces.
  13. Roll each piece into oval shape and then place on a baking sheet.
  14. Cover with damp towel and let rise for about 30 minutes.
  15. Slice a slit down the center (vertically) on each roll.
  16. Cover and let rest for 15 minutes.
  17. While rolls are at rest, place a dish that is oven proof and with about 1 1/3 inch of water in it in the lower part of the oven and heat it to 450 degrees Fahrenheit.
  18. Bake the rolls for about 15 minutes and then let cool down. Serve.
DisneyMeals http://disneymeals.me/

Marie the Baguettes!

Now, the movie doesn’t actually show the baguettes, but I love the line the baker says. “That’s nice. MARIE, the baguettes! Hurry up!”  So we made some baguettes.  They were similar to the rolls, but I think this recipe is better.

 

Marie, The Baguettes!
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Ingredients
  1. 3/4 cup water
  2. 1/4 cup milk
  3. 2 1/2 cups bread flour
  4. 1 tablespoon white sugar
  5. 1 teaspoon salt
  6. 1 package yeast
  7. 1 egg yolk
  8. 1 tablespoon water
Instructions
  1. Sift the flour and salt in a bowl and then set aside.
  2. Mix 1/4 cup of water with yeast and stir until it has dissolved.
  3. Mix in the sugar and let stand for about 10 to 15 minutes.
  4. Make a well in the flour and pour the yeast mixture in.
  5. Add the milk and rest of the water and mix together
  6. Place dough in a greased bowl, turning to coat all sides.
  7. Cover, and let rise in a warm place for about 30 minutes, or until doubled in bulk. Dough is ready if indentation remains when touched.
  8. Punch down dough.
  9. On a lightly floured surface, roll into a 16x12 inch rectangle.
  10. Cut dough in half, creating two 8x12 inch rectangles.
  11. Roll up each half of dough tightly, beginning at 12 inch side, pounding out any air bubbles as you go.
  12. Roll gently back and forth to taper end. It might help to have damp hands.
  13. Place 3 inches apart on a greased cookie sheet.
  14. Make deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf.
  15. Cover, and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk.
  16. Preheat oven to 375 degrees F (190 degrees C).
  17. Mix egg yolk with 1 tablespoon water; brush over tops of loaves.
  18. Bake for 20 to 25 minutes in the preheated oven, or until golden brown
DisneyMeals http://disneymeals.me/

Pink French Yogurt Cake

In the song we also see the baker walking around with a pink cake.

(Credit: Disney)

(Credit: Disney)

I decided to make some French Yogurt cake and frost it with pink cream cheese frosting. Even though I accidentally overcooked it a bit, it turned out really well and tasty. 

 

Pink French Yogurt Cake
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. nonstick vegetable oil spray
  2. 1 1/2 cups all-purpose flour
  3. 2 teaspoons baking powder
  4. 3/4 teaspoon kosher salt
  5. 1 cup sugar
  6. 1 tablespoon finely grated lemon zest
  7. 3/4 cup whole-milk Greek yogurt
  8. 1/2 cup vegetable oil
  9. 2 large eggs
  10. 1/2 teaspoon vanilla extract
  11. 2 tablespoons raspberry jam
  12. 1 can cream-cheese frosting (can dye pink with red food coloring)
Instructions
  1. Preheat oven to 350°F.
  2. Coat a 9" circular cake pan with nonstick vegetable oil spray. Dust with flour; tap out excess.
  3. Whisk 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 3/4 teaspoon kosher salt in a medium bowl.
  4. Using your fingers, rub 1 cup sugar with 1 tablespoon finely grated lemon zest in a large bowl until sugar is moist.
  5. Add 3/4 cup whole-milk Greek yogurt, 1/2 cup vegetable oil, 2 large eggs, and 1/2 teaspoon vanilla extract; whisk to blend.
  6. Fold in dry ingredients just to blend.
  7. Pour batter into prepared pan; smooth top.
  8. Bake until top of cake is golden brown and a tester inserted into center comes out clean, 20-25 minutes.
  9. Let cake cool in pan on a wire rack for 15 minutes. Invert onto rack; let cool completely.
  10. Frost with cream cheese frosting
Notes
  1. Can be made 3 days ahead. Store airtight at room temperature. Makes 1 layer of cake. For a 2 layer cake, double recipe.
DisneyMeals http://disneymeals.me/

[Ginger] Beer

As it is normal for Disney movies, there is lots of alcohol. So when Gaston is in the tavern, and everyone is singing about how great he is, there is a lot of beer shown.

(Credit: Disney)

(Credit: Disney)

So we decided to make some ginger beer! It turned out well!

[Ginger] Beer
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Prep Time
15 min
Total Time
24 hr 15 min
Prep Time
15 min
Total Time
24 hr 15 min
Ingredients
  1. About 1/4 pound ginger, peeled
  2. 1 cup sugar
  3. 1 1/2 tablespoons fresh lemon juice
  4. 1/4 teaspoon active dry yeast
  5. About 2 quarts water
Instructions
  1. Grate enough ginger using fine grater to measure 3 1/2 tablespoons, then put in a fine-mesh sieve set over a bowl to collect juice, pressing on solids and then discarding. I also found that putting the ginger in a coffee filter or a teabag and let it steep in 1 cup of hot water for 15 minutes does the job too.
  2. Place funnel in neck of bottle and pour in 3 tablespoons ginger juice (reserve any remaining for another use).
  3. Add sugar, lemon juice, yeast, and a pinch of salt.
  4. Fill bottle with water, leaving about 1 1/2 inches of space at top.
  5. Remove funnel and screw cap on tightly.
  6. Gently shake bottle to dissolve sugar.
  7. Let stand at room temperature until plastic feels hard and no longer indents when squeezed, 24 to 36 hours.
  8. Chill ginger beer until very cold.
Notes
  1. Ginger beer keeps, chilled, 1 week.
DisneyMeals http://disneymeals.me/
 

5 Dozen Eggs, and the rest

Now for the fun part. Gaston eats 5 dozen eggs now that he is grown.

(Credit: Disney)

(Credit: Disney)

I had never eaten raw eggs plain. So I ate some rocky style. It actually wasn’t that bad.

Back to the Bonjour song, A sheep eats a corner of Belle’s book.

(Credit: Disney)

(Credit: Disney)

So I ate some paper for good measure.

There is also a wedding cake shown for Gaston’s failed proposal.

(Credit: Disney)

(Credit: Disney)

You can refer to Lady and the Tramp for a good Wedding Cake recipe.  There is also some wine shown in the tavern. You can check out Fantasia for that.


Will it Make you the Size of a Barge?

So everything was really good. The baguette was better than the french rolls. The pumpkin bread is delicious especially with a little butter on it. The cake, although overcooked was really really good and would probably be even better if it were cooked right, and the ginger beer wasn’t all that bad!

 

Verdict:

Pumpkin Bread – 9/10

French Rolls – 7/10

Baguette – 8/10

Pink Yogurt Cake – 9/10

Ginger Beer – 6/10 first sip 7/10 once you get used to it

Eggs – 5/10

Paper – 5/10

1

The Little Mermaid – Shrimp, Crab, Les Poissons, Baguettes, Wedding Cake

Quick links: Shrimp | CrabLes Poissons | Baguettes and Wedding Cake | Verdict

 

Les poissons, les poissons! How I love les poissons. Love to chop and to serve little fish. First I cut off their heads, then I pull out their bones. Ah mais oui, ca c’est toujours délice.

Little Mermaid is one of the Disney all-time greats. It has some great food too if you’re a seafood lover. So become a nasty fish-killer and check out all the food from Disney’s The Little Mermaid.

 

Shrimp

To establish Ursula’s evilness, the first shot of her shows her eating live shrimp.

(Credit: Disney)

(Credit: Disney)

We weren’t brave enough to pop a live shrimp in our mouths, but we tried to keep them as untouched as possible. 

Shrimps
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Cook Time
10 min
Total Time
10 min
Cook Time
10 min
Total Time
10 min
Ingredients
  1. 1 bag frozen shrimp (or fresh shrimp if you want)
  2. Pot full of water
  3. Sea Salt
Instructions
  1. Fill a pot with water and add sea salt
  2. Bring water to a boil
  3. Dump the shrimp in and boil for 3 minutes.
Notes
  1. Cooked shrimp should be a C shape, if they go full O, you've cooked them too long.
DisneyMeals http://disneymeals.me/
Also, here’s a homemade easy ****tail sauce

 

 

Sebastian’s Crab Meat

For a French cook that is employed by royalty, I really question his cooking methods. Maybe there’s something I don’t know and if anyone has more info on his cooking style, let me know.  But when the chef finds Sebastian, he throws Sebastian in a sauce and then flour,

(Credit: Disney)

(Credit: Disney)

as if he was preparing to fry him. It is like he’s breading him for frying or baking in the oven. But instead, he stuffs him

(Credit: Disney)

(Credit: Disney)

and he throws Sebastian in a pot of boiling water, where the flour and sauce would just come off.

(Credit: Disney)

(Credit: Disney)

So we followed the same pathway as Sebastian did.

Sebastian Crab
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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. 4 live crabs
  2. 1 c. White Wine
  3. 2 tbs lemon juice
  4. 1 onion
  5. 1 celery stock
  6. 2 tbs fresh parsley
  7. 1 tbs sea salt
  8. crushed pepper
For the sauce
  1. 1 c french salad dressing
  2. 1/4 cup white wine
  3. 1/4 cup milk
  4. 1 egg
  5. salt and pepper to taste
  6. flour to coat
Instructions
  1. Fill a pot with water so that it'll cover the crabs, add the white wine, salt, pepper and lemon juice
  2. Bring pot to a boil
  3. Add the onion, celery and parsley
  4. In a separate bowl, combine the salad dressing, white wine, egg, milk salt and pepper
  5. Get your crab. If it's been in the fridge or icebox, it'll be less active and easier to coat.
  6. Dip the crab in the sauce and coat it in the flour
  7. Now undo all that work and throw it in the pot and boil for 7-10 minutes
  8. Serve on a bed of lettuce with lemon wedges, fresh parsley and croutons
DisneyMeals http://disneymeals.me/
But also, here’s a recipe for a stuffed crab that makes more sense.

What the Chef should have done
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Prep Time
30 min
Cook Time
40 min
Total Time
1 hr 10 min
Prep Time
30 min
Cook Time
40 min
Total Time
1 hr 10 min
Ingredients
  1. 4 live crabs
  2. 1 c. White Wine
  3. 2 tbs lemon juice
  4. 1 onion
  5. 1 celery stock
  6. 2 tbs fresh parsley
  7. 1 tbs sea salt
  8. crushed pepper
For the stuffing
  1. 1/2 c fresh mayo
  2. Fresh parsley and spinach
  3. Croutons (cut into smaller pieces)
  4. Salt and pepper
For the sauce
  1. 1 c french salad dressing
  2. 1/4 cup white wine
  3. 1/4 cup milk
  4. 1 egg
  5. salt and pepper to taste
  6. flour to coat
For the crab
  1. Fill a pot with water so that it'll cover the crabs, add the white wine, salt, pepper and lemon juice
  2. Bring pot to a boil
  3. Add the onion, celery and parsley and let boil for a few minutes
  4. Add the crab and boil for 7-10 minutes.
For the Stuffing
  1. Remove the crab and let cool.
  2. Preheat the oven to 375F.
  3. Clean out the crab and set aside the meat.
  4. Add the meat to a bowl with fresh mayo, parsley, croutons.
For the breading
  1. In a separate bowl, combine the salad dressing, white wine, egg, milk salt and pepper
  2. Dip the stuffed crab in the sauce and then coat it with flour.
  3. Place on a baking sheet and cook in oven for ~20 minutes, until the stuffing starts sizzling and the breading gets golden.
  4. Serve on a bed of lettuce with lemon wedges.
Notes
  1. I have not tried this recipe, but anyone that does, let me know how it is.
DisneyMeals http://disneymeals.me/
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Les Poissons

So les poissons is french for the fishes.  The chef during his ear-worm song, makes some yummy fish appetizers. 

(Credit: Disney)

(Credit: Disney)

We made these with with olives and added a little swiss cheese.
 

Les Poissons
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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. 1/2 lbs fish (I used salmon)
  2. Sea salt
  3. 1/2 cup butter
  4. 1 small block swiss cheese
  5. Green pitted olives
Instructions
  1. Like the chef on Little Mermaid, rub the fish with the salt. (You may remove the head and gut it before this)
  2. Melt butter in pan on a medium heat.
  3. Place the salted fish in the pan and let cook for ~10, until the fish has reached 145F
  4. Remove from pan and cut into cubes
  5. Cut the swiss cheese into cubes as well
  6. Place 1 cube of fish on top of 1 cube of swiss cheese, top with an olive and skewer with a toothpick.
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Baguettes and Wedding Cake

We have made baguettes and wedding cake before, as it was shown on Little Mermaid. So for those recipes, check out Pinocchio for the baguette and Lady and the Tramp for the Wedding Cake. 

 


Will it Make you use a Dinglehopper?

Sadly, we don’t really love shellfish and crustaceans except for shrimp. So we weren’t too crazy about the crab. But crab lovers will hopefully love it., The shrimp was good and the fish was great.

IMG_20150816_181117

 

Verdict:

Shrimp – 7/10, ****tail sauce – 5/10

Crab – 5/10

Les Poissons – 7/10

5

Pinocchio – Lemon Roasted Fish, Yellow Cake, Roasted Chicken, Homemade Bread, and Strawberry Pie

Quick links: Figaro’s Fish | Princess Cleo’s Cake | Geppetto’s Chicken | Stromboli’s French Bread | Pleasure Island Pie | Verdict [twitter-follow screen_name=’DisneyMeals’] One of the saddest parts of Pinocchio is that Geppetto made a huge mouthwatering feast that no one got to eat! The Fish Figaro Failed to Eat So as it goes, Pinocchio gets turned into a living puppet that’s…
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