Quick links: Custard | French Potato Soup | The 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.
So before the song even starts, when Cogsworth is fighting against feeding Belle, he gets knocked into a custard-like substance.
That brings us to our first recipe. Homemade Custard!
- 200 ml milk
- 50 ml heavy cream
- 1/4 tsp vanilla extract
- 80 g caster sugar
- 2 eggs
- 2 tablespoons flour
- Combine milk and vanilla in a saucepan. Heat until it starts to softly boil.
- While the milk is heating, beat the eggs and sugar in a medium bowl until the mixture is a pale yellow.
- Add the flour and stir.
- Add the boiling milk and mix well.
- Pour the mixture into the pot and cool over a low heat, stirring occasionally, until mixture thickens.
- Serve warm or place in refrigerator and serve chilled
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.
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
- 4 c diced potatoes
- 1/2 c finely chopped green onions
- 1/2 c chopped parslay
- 4 Tbsp good olive oil
- 1 qt chicken broth, low salt
- 1 Tbsp salt
- 1/2 tsp pepper
- 2 c heavy cream
- 4 Tbsp all purpose flour
- 1 bay leaf
- 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 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.
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.
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
- 1 1/4 cups milk
- 1/2 cup heavy cream
- 1 package (3.4 oz.) Instant French Vanilla Pudding Mix
- 1 tub (8 oz.) Whipped Topping at room temperature
- 3 tbsp Instant Chocolate Pudding Mix
- 15 Oreo cookies
- Gently whisk the vanilla pudding, milk and heavy cream in a large bowl
- Chill mixture in refrigerator for 15 minutes
- While chilling, place Oreos into a food processor or blender and blend until they are a dust.
- Mix the Oreo powder with the chilled pudding mixture
- Add the chocolate pudding mixture and stir.
- Carefully fold in the whipped topping until uniformly mixed
- Chill in refrigerator for 1+ hours.
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
- 1 (.25 ounce) package active dry yeast
- 1/3 cup warm water
- 1/4 cup white sugar
- 1/2 teaspoon salt
- 1 eggs
- 1/4 cup butter (room temperature)
- 2 cups all-purpose flour
- 1/8 c butter (softened)
- 15 lil-smokey sausages
- or 1/2 cup Nutella
- Dissolve yeast in warm water.
- Stir in sugar, salt, eggs, butter, and 1 cups of flour.
- Beat until smooth. Mix in remaining flour until smooth.
- Scrape dough from side of bowl.
- Knead dough, then cover it and let rise in a warm place until double (about 1 1/2 hours).
- Punch down dough.
- Roll into a 12-inch circle.
- Spread with butter.
- Cut into 10 to 15 wedge.
- Place filling inside of roll (whether it be sausage or nutella)
- Roll up the wedges starting with the wide end.
- Place rolls with point under on a greased baking sheet.
- Cover and let rise until double (about 1 hour).
- Bake at 400 degrees F (205 degrees C) for 12-15 minute or until golden brown.
- Brush tops with butter when they come out of the oven.
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
- 1/4 cup Pesto
- 1 1/4 cup Cream Cheese
- 1 tsp lemon juice
- Place all ingredients into a bowl and mix until uniformly mixed.
- Place on crackers or bread and enjoy
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.
- 150 g Salmon fillet
- A couple leaves of fresh parsley
- Salt and pepper to taste
- 1 tub of garden vegetable cream cheese
- 1 tbs lemon juice
- Grill the salmon fillet, topped with fresh parsley and salt and pepper.
- Add cooked fillet to a food processor with cream cheese and lemon juice
- Blend until pureed.
- Serve on crackers
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
Some dishes begin to dance in front of Belle. The first is Beef Ragout.
Beef Ragout, I found out, is a French beef stew.
- 1 1/2 pounds cubed beef stew meat
- 1/4 cup all-purpose flour
- 2 tablespoons vegetable oil
- 2 (14.5 ounce) cans Italian-style diced tomatoes
- 1 (14 ounce) can beef broth
- 4 carrots, chopped
- 2 potatoes, peeled and chopped
- 3/4 teaspoon dried thyme
- 2 tablespoons Dijon-style prepared mustard
- Combine meat and flour in a large plastic food storage bag and toss to coat evenly.
- In a 6 quart saucepan brown meat in hot vegetable oil.
- Season with salt and pepper, if desired.
- Add diced tomatoes, beef broth, carrots, potatoes and thyme.
- Bring to boil; reduce heat to medium-low, cover; and simmer for 1 hour or until beef is tender.
- Blend in mustard and serve.
The next dancing dish is a Cheese Souffle.
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.
- 2 tablespoons finely grated parmesan cheese
- 1 cup milk, whole
- 2 1⁄2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour, unbleached
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon salt
- 1 pinch ground nutmeg
- 4 large egg yolks
- 5 large egg whites
- 1 cup gruyere cheese, packed coarsely (about 4 ounces) (can substitute for swiss cheese)
- Position rack in lower third of oven and preheat to 400 degrees.
- Butter 6-cup (1-1/2 quart) souffle dish.
- Add Parmesan cheese and tilt dish, coating bottom and sides.
- Warm milk in heavy small saucepan over medium-low heat until steaming.
- Meanwhile, melt butter in heavy large saucepan over medium heat.
- Add flour and whisk until mixture begins to foam and loses raw taste, about 3 minutes; do not allow mixture to brown).
- Remove saucepan from heat; let stand 1 minute.
- Pour in warm milk, whisking constantly until very thick, 2 to 3 minutes.
- Remove from heat; whisk in paprika, salt, and nutmeg.
- Add egg yolks 1 at a time, whisking to blend after each addition.
- Scrape souffle base into large bowl.
- Cool to lukewarm. DO AHEAD; can be made 2 hours ahead.
- Cover and let stand at room temperature.
- Using electric mixer, beat egg whites in another large bowl until stiff but not dry.
- Fold 1/4 of whites into lukewarm or room temperature souffle base to lighten.
- Fold in remaining whites in 2 additions while gradually sprinkling in Gruyere cheese.
- Transfer batter to prepared dish.
- Place dish in oven and immediately reduce oven temperature to 375 degrees.
- 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).
- Serve immediately.
She picks the cherry off a pie.
We just made a mini pie for this.
Full berry pie
- 1 pie crust
- Pie dough for the top of pie
- 5 cups blackberries (or mixed berries)
- 1/2 cup water
- 1 cup sugar
- Blueberries and cherry to top
- Place the berries into the prepared pie tin.
- Heat water to a boil
- Reduce heat and add sugar and stir until thickened
- Pour sugar water mixture over berries
- Place flattened pie dough on top of pie
- Cut slits in top of pie for ventilation.
- Cook for 30 minutes or until the pie is a golden brown
- Top with berries and a cherry
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.
Here’s the recipe for the box pie
Blueberry Box Pie en Flambe
- 2 pints blueberries (4 cups)
- 3⁄4 cup sugar
- 6 tablespoons cornstarch
- 3 tablespoons water
- 1 teaspoon lemon rind, grated
- 1 tsp lemon juice
- 1/4 tsp Cream of Tartar
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 2 tablespoons unsalted butter
- 1 egg, well beaten with
- 1 pinch salt, for egg washing top of pie
- 2 tablespoons sugar, for top of pie
- 2 boxes of pie dough mix
- 2 tbs rum
- Combine 1 cup berries with 3/4 cup sugar in pan.
- Simmer on low heat until sugar is melted and mixture is very liquid; about 5 minutes.
- Combine cornstarch and water in bowl.
- Add to pan with blueberries.
- Cook over medium heat until mixture comes to full boil and is clear and thick.
- Pour hot mixture into large bowl.Cool until warm.
- Fold in remaining 3 cups of blueberries, lemon rind, lemon juice, cream of tartar, cinnamon, nutmeg and butter.
- Let cool.
- Prepare the pie dough as directed.
- In a box-shaped dish (we used a 9x7 bread pan), line with pie dough.
- Add the filling to the dish.
- Add top crust and brush with egg wash, sprinkle with sugar.
- 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.
- In a heatproof container, pour 4 tbs rum.
- With a long match, immediately light rum on fire.
- Let burn for a bit and then pour onto the pudding.
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
- 6 ounces semisweet baking chocolate, chopped
- 3 tablespoons unsalted butter, softened
- 3 eggs, separated*
- 1/2 teaspoon cream of tartar
- 1/4 cup plus 2 tablespoons sugar
- 1/2 cup heavy cream, cold
- 1/2 teaspoon vanilla extract
- 2 tbs Rum for flambe
- Place the chocolate and butter in a heatproof bowl and place over a saucepan containing barely simmering water (or use a double boiler).
- Melt the chocolate and butter together and stir with a wooden spoon until smooth.
- Remove from heat and cool slightly.
- Add the egg yolks to the chocolate, 1 by 1, beating with a whisk until incorporated.
- Set aside.
- In another bowl, beat the egg whites until foamy.
- Add the cream of tartar and continue to beat.
- Gradually whisk in 1/4 cup sugar and continue beating until stiff peaks form.
- 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.
- Gradually and gently fold the egg whites into the chocolate mixture to lighten it.
- Then, delicately fold in the whipped cream.
- Take care not over work the mousse.
- Divide mousse into 4 individual glasses.
- Cover and chill for several hours.
- In a heatproof container, pour 2 tbs rum.
- With a long match, immediately light rum on fire.
- Let burn for a bit and then pour onto the pudding.
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.
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