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

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

 

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

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

 

Cheesecake

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

(Credit: Disney)

(Credit: Disney)

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

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

Ful

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

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

Chicken ala King

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

The first recipe is Chicken Ala King.

(Credit: Disney)

(Credit: Disney)

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

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

Sabastian King Crab

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

(Credit: Disney)

(Credit: Disney)

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

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

Et Tu Brute Caesar Salad

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

(Credit: Disney)

(Credit: Disney)

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

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

IMG_20151004_192016

Prince Ali Kabobs

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

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

(Credit: Disney)

(Credit: Disney)

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

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

Persian Rolls

Right after the kabobs, bakers with rolls pop up.

(Credit: Disney)

(Credit: Disney)

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

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


Will it Make you Strong as 10 Regular Men Definitely?

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

IMG_20151004_193409

It also really made me miss Robin Williams.

Verdict:

Cheesecake – 9.5/10

Ful – 6.5/10

Chicken ala King – 8/10

Alaskan King Crab – 8.5/10

Caesar Salad – 7/10

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

Persian Rolls – 10/10

4

The Adventures of Ichabod and Mr. Toad – Tea & Crumpets, Turkey, Roast Quail, Raspberry Pie, Donuts, Ham, Red Velvet Cake, Cherry Cupcakes, Rolls, Corn on the Cob, Biscuits, Summer Pudding, German Chocolate Cupcakes, Roast Beef Sandwich, Pecan Shortbread, Hardboiled Egg, Mashed Potatoes

Quick links: Tea & Crumpets | Roast Turkey | Roast Quail | Raspberry Pie | Donuts | Baked Ham | Red Velvet Cake | Cherry Cupcakes | Sweet Rolls | Corn on the Cob | Biscuits | Summer Pudding | German Chocolate Cupcakes | Roast Beef Sandwich | Pecan Shortbread | Hardboiled Egg | Mashed Potatoes | Verdict

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The main mystery of Ichabod Crane is not how the headless horseman came to be, but how he can stay so skinny. He must have the metabolism of a hummingbird (which eat 1.5x-3x their weight each day). He is eating in almost every scene of that movie, which caused a lot of cooking for us. To help decrease the amount of work and cost, anything shown in Ichabod Crane that had been shown in another Disney movie that we’ve done, or is a common food, we skipped. Sorry for skimping a little on this one, but it was a big ask.
Mr. Toad on the other hand only had the appetite for speed. There was hardly any food shown in that movie.
Even though both of these stories have fallen into the shadows of the Disney universe, they’re very enjoyable. I’m just mad that Disney World doesn’t have Mr. Toad’s Wild Ride anymore. Can’t they have both Winnie the Pooh and Mr. Toad?

Tea & Crumpets with a Rat

The only food shown in this wild ride is the classic tea and crumpets. I had never actually had crumpets before, but that is my go-to word when I’m trying to talk in a British accent (and failing). They actually taste like English Muffins. I think I made mine a little thick and didn’t cook them for long enough, so it was a little soft in the center. But it was still tasty.

(Credit: Disney)

(Credit: Disney)

Tea & Crumpets with a Rat

  • Servings: 8
  • Difficulty: Easy
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Ingredients:
450 grams strong plain flour sifted (1lb)
1/2 teaspoon salt
1 teaspoon sugar
2 teaspoons fast-rising active dry yeast (1x7g sachet)
300 milliliters warm milk (1/2 pint)
300 milliliters warm water (1/2 pint)
1/2 teaspoon baking soda
vegetable oil
  1.  Note – you will need 4 crumpet rings, or egg rings or 7.5cm (3in) plain pastry cutters, greased. I didn’t have any, so I folded a sheet of aluminum foil a few times and then made a ring.
  2. Place the flour and salt into a large bowl and stir in the sugar and yeast making a well in the centre.
  3. Pour in the warm milk and water and mix to give quite a thick batter.
  4. Beat well until completely combined and cover with a tea towel or cling film.
  5. Leave in a warm place to rise for about an hour until it’s a light, spongy texture.
  6. Stir well to knock out any air, add the bicarbonate of soda and pour into a large jug – mix well and allow to stand for a further 30 minutes.
  7. Heat a non-stick frying pan, or a greased griddle, over a very low heat with a drop of oil or butter.
  8. Wipe the pan with kitchen paper to remove excess oil/butter.
  9. Sit the greased crumpet rings in the pan and leave to heat up for a couple of minutes.
  10. Pour in enough mixture to fill the rings just over halfway up the sides. Leave to cook until lots of small holes appear on the surface and the batter has just dried out. This will take about 8-10 minutes.
  11. Remove the rings and turn over the crumpets to cook for a further minute or two on the other side. Sit the first batch of crumpets on a wire rack whilst continuing to cook the remaining crumpets.
  12. Serve the crumpets warm, generously buttered. If you are making crumpets in advance, then reheat them by toasting lightly on both sides before serving. (Prep time includes rising time for the yeast dough.).

Source: food.com

IMG_20150407_202641


Ichabod’s Turkey Addiction

I am amazed at how skinny Ichabod stays, judging by how much he eats. Towards the end of the movie, I began to wonder if he had a stomach parasite.

Ichabod’s main addiction is turkey (and other poultry. This is somewhat cannibalistic, because of his own bird-like qualities.

(Credit: Disney)

(Credit: Disney)

(Credit: Disney)

(Credit: Disney)

(Credit: Disney)

(Credit: Disney)

We have made chicken in a couple of other movies like Pinocchio and Make Mine Music, so we just cooked a turkey. Luckily it was around Easter, so we got a good deal on a 22lbs turkey from our local grocery store! In the picture, it looks like there are chestnuts around the turkey. Chestnuts make a good turkey stuffing. Unfortunately, chestnuts weren’t in season and I couldn’t find a store that sold them. Luckily, Google said that pecans were a good chestnut substitute.

Ichabod's Turkey Addiction

  • Servings: 8+
  • Difficulty: Medium
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Ingredients:

Bird

1 Turkey
1.5lbs butter
2 tsp salt
Basil, rosemary, and parsley to taste

Stuffing

2 cups Chestnuts
1.5 cups Margarine
0.5 cup chopped onion
1 tsp salt
1/4 tsp pepper
 1 tsp basil
2 loaves day-old bread (cubed)
3 eggs
1/4 cup milk

Bird

  1. Remove neck and gibbets and do any other turkey prep needed.
  2. Rub salt all over turkey.
  3. Melt butter and rub all over turkey.
  4. Rub additional spices on turkey.
  5. Stuff with stuffing.
  6. Place onions and extra stuffing around turkey.
  7. Bake for about 13 minutes per pound, basting with extra butter every hour or so.

Stuffing

  1. With a sharp knife, cut slits in the surface of the chestnuts. Place chestnuts in a medium saucepan with enough water to cover, and bring to a boil. Cook 25 minutes, or until tender. Drain, peel, and chop.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Melt margarine in a medium saucepan over medium heat. Stir in chestnuts, onion, salt, pepper, and poultry seasoning, and cook until onions are tender, about 3 minutes. Transfer to a medium baking dish, and mix with the cubed bread.
  4. In a small bowl, beat together eggs and milk, and drizzle over the cubed bread mixture.
  5. Bake 30 to 45 minutes in the preheated oven, until surface is crisp and lightly browned.

IMG_20150405_184708


Invisible Roast Quail

Going along with Ichabod’s poultry love, he eats what looks like a small chicken. I know that in Ichabod Crane’s time period, people ate quail and squab (pigeon). I looked all around for quail or pigeon, but couldn’t find any. I didn’t want to go out into the streets and catch a city pigeon either, because that would be disgusting. So sadly, there will be no quail/squab recipe to try.

(Credit: Disney)

(Credit: Disney)

One of the Many Pies (Raspberry)

There are TONS of pies shown in this movie. A lady carries pies on her head,

(Credit: Disney)

(Credit: Disney)

school chidren bring pies to school,

(Credit: Disney)

(Credit: Disney)

and there’s even a pie at her picnic.

(Credit: Disney)

(Credit: Disney)

They never really show what kind of pies there are, except for the close-up of the school-child’s pie, which looks like some kind of berry pie, so I decided to make a raspberry pie. If you want recipes for other pies, see Snow White, Pinocchio, and Melody Time.

One of the Many Pies (Raspberry)

  • Servings: X
  • Difficulty: Easy
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Ingredients (Filling):
1 1/3 cups sugar
2 tablespoons cornstarch
5 cups fresh or frozen unsweetened raspberries thawed
1/4 cup water

This recipe uses prepared pie dough. For a pie dough recipe, see Melody Time.

  1. Place the water and the sugar in a pot, stir vigorously until the sugar dissolves, then bring to a boil.
  2. Add the raspberries and let simmer for 5-10 minutes
  3. Add cornstarch and stir until sauce thickens.
  4. Add the berry mixture to the prepared pie crust and bake on 350F for 35-45 minutes or until the crust is a golden brown.

The finished.


Do-Ray-Mi Donuts

Ichabod woo’s ladies with his deep bass singing voice. The secret is probably the donuts next to his piano. We made some home-made puff pastry donuts. They were delicious but oh so fattening. Perfect for deepening your voice.

(Credit: Disney)

(Credit: Disney)

Do-Ray-Mi Donuts

  • Servings: 24
  • Difficulty: Easy-Medium
  • Print

Ingredients:
2 sheets puff pastry, thawed
vegetable oil for frying
2 cups powdered sugar
4 tablespoons milk
2 teaspoons vanilla extract
  1. On a lightly floured surface, roll out puff pastry.
  2. Cut circles out of puff pastry using two different sized circle cookie cutters, a larger circle for the outside and a smaller circle for the center.
  3. Fill a large pot with an inch of vegetable oil and heat over medium-high heat.
  4. Cook donuts in hot vegetable oil, flipping when one side is golden.
  5. In a mixing bowl, whisk together sugar, milk and vanilla to make glaze.
  6. Warm the glaze in the microwave, or else it will flatten the donuts
  7. While the donuts are still hot, dip them in the glaze. Alternatively, use a spoon to drizzle the donuts with glaze.

Source: sixsistersstuff.com

Fattening

 

Ichabod’s Such a Ham

If turkey is Ichabod’s first weakness, ham would be his second. There is a lot of ham in this movie as well. Maybe ham is just easy to illustrate.

(Credit: Disney)

(Credit: Disney)

Again, watching this around Easter had it’s advantage. I got a cheap ham and it was amazing.

Ichabod's Such a Ham

  • Servings: 12
  • Difficulty: Easy
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Ingredients:
1 (12-pound) shankless skinless smoked cured ham
whole cloves for studding ham
1 cup firmly packed light brown sugar
1/4 cup prepared mustard
2 tablespoons cider vinegar
variation: glazed ham steak with brown sugar mustard glaze
1 to 2 inch ham steak
1/2 teaspoon ground cloves
1 cup firmly packed light brown sugar
1/4 cup prepared mustard
  1. Preheat oven to 350 degrees
  2. Score top of ham into diamonds and stud center of each diamond with a clove.
  3. Place ham on a rack in a roasting pan and bake for 1 1/2 hours. In a bowl combine the sugar, mustard and vinegar and spread glaze evenly over ham.
  4. Bake for another 35 minutes
  5. Transfer ham to a platter and let stand 15 minutes before carving.

    Preheat oven to 350 degrees

    Combine cloves, sugar and mustard and brush over Ham Steak. Bake in baking dish in 350 degree oven for 15 minutes until heated through.

Recipe courtesy of Georgia Downard

Source: foodnetwork.com

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Sly Red Velvet Cake

Another couple hundred calories into his black hole of a gut. He is even sneaking food when dancing with the lovely Katrina.

(Credit: Disney)

(Credit: Disney)

Sneaked Red Velvet Cake

  • Servings: 12
  • Difficulty: Easy
  • Print

Ingredients:
250 grams butter softened
600 grams caster sugar (or bakers sugar)
6 eggs
2 tablespoons red food colouring
3 tablespoons unsweetened cocoa
375 grams flour
250 milliliters buttermilk
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking soda
1 tablespoon vinegar
2 200 2 (200g) tubs cream cheese
350 g white chocolate
250 g butter, softened

 

  1. Preheat oven to 170 C / Gas mark 3. Grease and flour three 20cm tins.
  2. In a large bowl, cream 250g butter with sugar.
  3. Add eggs one at a time, beating well after each addition.
  4. Mix food colouring with cocoa and add to mixture.
  5. Add flour alternately with buttermilk. Add vanilla and salt.
  6. Mix baking soda with vinegar, and gently stir into mixture. Be careful not to over mix.
  7. Divide cake mixture into three prepared tins. Bake in the preheated oven for 25 minutes. Allow to cool.
  8. To make the White Chocolate Cream Cheese Icing: Melt the white chocolate and allow to cool to lukewarm.
  9. In a large bowl, beat the cream cheese until light and fluffy.
  10. Gradually beat in melted white chocolate and softened butter.
  11. Beat until it is the consistency of whipped cream, then use to fill and ice the cake.

Source: allrecipes.co.uk

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Cherry Cupcakes

Over to the left, there are some cakes. I assumed they were cherry cupcakes. So I made those. A note after making these, double the amount of cherry juice. Or maybe add some cherry extract. There wasn’t enough of a cherry flavor.

(Credit: Disney)

(Credit: Disney)

Cherry Cupcakes

  • Servings: 24
  • Difficulty: Easy-Medium
  • Print

Ingredients:
1/2 cup butter
4 egg whites
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup buttermilk or sour milk
1/3 cup maraschino cherry juice
1 1/2 cups sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
12 maraschino cherries halved
maraschino cherry with stems (optional)
  1. Allow butter and egg whites to stand at room temperature for 30 minutes. Meanwhile, line twenty-four 2 1/2-inch muffin cups with paper bake cups or coat with nonstick cooking spray.
  2. In a medium bowl stir together flour, baking powder, salt, and baking soda.
  3. In a 2-cup glass measuring cup combine buttermilk and cherry juice; set aside.
  4. Preheat oven to 350 degrees.
  5. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
  6. Add sugar, vanilla, and almond extract; beat until combined.
  7. Add egg whites, one at a time, beating well after each addition.
  8. Alternately add flour mixture and buttermilk mixture to beaten mixture, beating on low speed after each just until combined.
  9. Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups.
  10. Press a cherry half into batter in each cup.
  11. Bake for 15 to 18 minutes or until tops spring back when lightly touched.
  12. Cool cupcakes in muffin cups on wire racks for 5 minutes.
  13. Remove cupcakes from muffin cups.
  14. Cool completely on wire racks.
  15. Using a pastry bag fitted with a large star tip, pipe Cherry-Almond Butter Frosting over cupcakes. If desired, top with cherries with stems.

Frosting

  1. Allow 1/2 cup butter to stand at room temperature for 30 minutes.
  2. In a large mixing bowl beat butter with an electric mixer on medium speed until smooth.
  3. Gradually add 1 cup powdered sugar, beating well.
  4. Beat in 2 tablespoons maraschino cherry juice or milk and 1/2 teaspoon almond extract.
  5. Gradually beat in 3 cups additional powered sugar.
  6. If necessary, beat in additional juice or milk, 1 teaspoon at a time, until frosting reaches piping consistency.
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Katrina van Tassel’s Sweet Rolls

This is kinda hard to see. In the picnic scene, where this group of men are swooning over Katrina, there is a bowl of white balls. I guess they are rolls. That’s a good picnic food.

(Credit: Disney)

(Credit: Disney)

Katrina van Tassel's Sweet Rolls

  • Servings: 24-36
  • Difficulty: Easy-Medium
  • Print

Ingredients:
1 package dry yeast
1 cup warm water
2 eggs beaten
3 1/2 cups sugar
1 teaspoon salt
1/3 cup oil or melted shortening
6-7 cups flour
  1. Dissolve yeast in warm water.
  2. In large bowl mix eggs, sugar, and salt.
  3. Add oil. Add yeast mixture.
  4. Mix flour 1 cup at a time; stir well.
  5. Cover bowl with cloth and let rise until double.
  6. Punch down. Make into rolls.
  7. Cover and let rise until double again.
  8. Bake at 400 until golden brown.

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Corn on the Cob

Corn wasn’t in season for us, so the corn on the cob we made wasn’t particularly great.

(Credit: Disney)

(Credit: Disney)

Corn on the Cob

  • Servings: X
  • Difficulty: Easy
  • Print

Boil desired amount of corn until tender. Serve with butter and salt.

Biscuits

Same image, but there are some biscuits on the left side. My wife has a great recipe for biscuits. Her dad makes biscuits and gravy all the time and it is delicious.

(Credit: Disney)

(Credit: Disney)

Biscuits

  • Servings: X
  • Difficulty: Easy-Medium
  • Print

Ingredients:
2 1/2 cups self-rising flour (Plus extra for flouring your surface)
2 teaspoons sugar
1/2 teaspoon kosher salt
8 tablespoons vegetable shortening
1 cup chilled buttermilk (Plus 1-2 tablespoons if needed)
1 tablespoon melted butter to brush on top
  1. Preheat oven to 450 F.
  2. Prepare a floured surface for shaping the dough and have an ungreased baking sheet ready
  3. Whisk together flour, sugar and salt in a medium-sized bowl.
  4. Using a fork or a pastry blender cut in the shortening and butter.
  5. Work quickly, you don’t want the fats to melt – the key to fluffy biscuits is minimal handling.
  6. The mixture should be crumbly.
  7. Make a well in the flour mixture, and pour in the buttermilk.
  8. Stir with a spoon and blend just until the liquid is absorbed and the dough comes away from the sides of the bowl – add 1-2 tbsp more buttermilk if the dough is dry.
  9. Do not over mix; the dough will be tacky, neither wet nor dry.
  10. With lightly floured hands, turn out the dough onto a lightly-floured surface and gently fold it over on itself 2 or 3 times.
  11. Shape into a 3/4” thick round. If you use a rolling pin, be sure to flour it first to keep the dough from sticking to the pin.
  12. Using a 2-inch biscuit cutter, cut out the biscuits pressing straight down (avoid the temptation to twist the cutter as twisting keeps the biscuits from rising).
  13. Dip the cutter in flour between cuttings to keep the dough from sticking to the cutter.
  14. Place biscuits on the baking sheet so that they just touch (for crunchy sides, leave space in between).
  15. Reshape scrap dough and continue cutting.
  16. Remember to handle the dough as little as possible.
  17. Bake for 15-18 minutes or until lightly golden brown on top.
  18. Turn the baking sheet around halfway through baking.
    Optional: Brush the tops of the biscuits with melted butter.

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Summer Pudding in the Fall

I wasn’t sure what this pink blob was. I did some research and found out that it is a British dish called Summer Pudding. It’s a chilled fruit dish inside a bread pudding-like shell. I absolutely loved it. I’ll definitely be making it again.

(Credit: Disney)

(Credit: Disney)

Summer Pudding in the Fall

  • Servings: X
  • Difficulty: Easy
  • Print

Ingredients:
300 grams strawberries
250 grams blackberries
100 grams red currants
500 grams raspberries
OR
12 ounces mixed berries of your choice
3 tablespoons golden caster sugar (ultra-fine bakers sugar)
6 slices day-old white bread from a square, medium-cut loaf
  1. Bring out the juices: Wash fruit and gently dry on kitchen paper – keep strawberries separate. Put sugar and 3 tbsp water into a large pan. Gently heat until sugar dissolves – stir a few times.
  2. Bring to a boil for 1 min, then tip in the fruit (not strawberries).
  3. Cook for 3 mins over a low heat, stirring 2-3 times.
  4. The fruit will be softened, mostly intact and surrounded by dark red juice.
  5. Put a sieve over a bowl and tip in the fruit and juice.
  6. Prepare the bread: Line three 3″ molds with cling film as this will help you to turn out the pudding.
  7. Cut the crusts off the bread. Fit the bread to the mold Let the edges overhang by about 15cm.
  8. Build the pud: Dip the whole piece of bread into the juice for a few secs just to coat.
  9. Push this into the bottom of the mold.
  10. Now spoon in the softened fruit, adding the strawberries here and there as you go.
  11. Let flavours mingle then serve: Dip the bread in juice and place on top – trim off overhang with scissors.
  12. Keep leftover juice for later.
  13. Bring cling film up and loosely seal.
  14. Put a side plate on top and weight down with cans.
  15. Chill for 6 hrs or overnight.
  16. To serve, open out cling film then put a serving plate upside-down on top and flip over.
  17. serve with leftover juice, any extra berries and cream.

Source: bbcgoodfood.com

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German Chocolate Cupcakes

On this massive platter of food, there are a bunch of things that we didn’t bother making. We have made a few cakes, so we didn’t make the pink frosting cake, there’s the quail that we couldn’t find, a sandwich which we made later, some grapes, celery, a round log which I assumed was possibly liverwurst. I bought some of that from the store. It wasn’t very appetizing. Then there was a delicious-looking german chocolate cupcake. I just had to make some of those.

(Credit: Disney)

(Credit: Disney)

German Chocolate Cupcakes

  • Servings: 24
  • Difficulty: Easy
  • Print

  1. Buy a box of German Chocolate Cake mix.
  2. Follow instructions
  3. Frost with store-bought coconut pecan frosting
  4. Add Maraschino cherry on top

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Roast Beef Sandwich

Just like I promised, a roast beef sandwich. There were a couple sandwiches featured in the movie. It is hard to tell what kind they are, but this one looks like it could be roast beef. So I decided they were ALL roast beef. So here’s a simple roast beef sandwich recipe.

(Credit: Disney)

(Credit: Disney)

Roast Beef Sandwich

  • Servings: 1
  • Difficulty: Insanely Hard
  • Print

You should know how to make a sandwich by now.

done

Pecan Shortbread

I kinda had a hard time distinguishing what the cookie-type things were at the bottom-right of this picture were.

(Credit: Disney)

(Credit: Disney)

I finally settled on pecan shortbread. They look about the same.

Pecan Shortbread

  • Servings: 20
  • Difficulty: Easy-Medium
  • Print

Ingredients:
3/4 pound unsalted butter room temperature
1 cup sugar
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
1 1/2 cups small diced pecans
  1. Preheat the oven to 350 degrees F.
  2. In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar until they are just combined.
  3. Add the vanilla and almond extracts.
  4. In a medium bowl, sift together the flour and salt, then add them to the butter/sugar mixture.
  5. Add the pecans and mix on low speed until the dough starts to come together.
  6. Dump onto a surface dusted with flour and shape into a flat disk.
  7. Wrap in plastic and chill for 30 minutes.
  8. Roll the dough 1/2-inch thick and cut into 2 1/2-inch squares with a plain or fluted cutter (or cut into any shape you like).
  9. Place the cookies on an ungreased baking sheet.
  10. Add a whole pecan to the center of each cookie
  11. Bake for 20 to 25 minutes, until the edges begin to brown.
  12. Allow to cool to room temperature and serve.

1999, The Barefoot Contessa Cookbook, All Rights Reserved
Source: foodnetwork.com

Shortbread stuff

Paprika Pyramid Hardboiled Egg

This was a fun one. The reddish powder that Ichabod sprinkles on the egg could be a number of things. He ends up eating it and getting hot in the face. So I decided it was probably either chili powder or some paprika. I went with paprika. I almost choked. I coughed for 5 minutes after.

(Credit: Disney)

(Credit: Disney)

(Credit: Disney)

(Credit: Disney)

Paprika Pyramid Hardboiled Egg

  • Servings: 1
  • Difficulty: Easy, but a killer
  • Print

Hard-boil an egg. Peel the shell and dump a gratuitous amount of paprika on it. Take a big bite and choke on the spice.

IMG_20150407_204057

 

hoteggg

Mashed Taters

Finally, at the end of the movie, we see a giant feast. I hope Ichabod brings in enough money for this huge family, his huge wife and their (probably) huge appetites. We had gone through and made most of the stuff on the table already, except for the bowl of white stuff with brown chunks. If someone knows exactly what it is, let me know. I couldn’t figure it out. It looks like it could be mashed potatoes with the skins. So thats what I made.

(Credit: Disney)

(Credit: Disney)

Mashed Taters

  • Servings: X
  • Difficulty: Easy
  • Print

Ingredients:
8-10 potatoes washed
1/4-1/2 cup milk
4 tablespoons butter
salt to taste
pepper to taste
  1. Chop and boil potatoes unitl soft.
  2. Strain water out (save some for the gravy if you’re making any).
  3. In pan add butter, milk, salt and pepper.
  4. Mix with hand beater or potato smasher until creamy. Enjoy!

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Will it Make you Lose your Head?

Surprisingly, there wasn’t really a dish that I didn’t like this week, except for maybe the hardboiled egg. Wow, that was a lot of spice. Everything else tasted amazing.

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I loved the ham and turkey. The summer pudding was divine. I was excited for the Cherry Cupcakes, but they didn’t taste cherry enough. I think it needs more maraschino cherry juice.

A crowd favorite were the German Cupcakes, even though it was just a boxed cake and store-bought frosting. But you can’t go wrong with any of the meals this week.

Verdict:

Tea & Crumpets – 7/10 (would be more if I had cooked them longer)

Roast Turkey – 10/10

Roast Quail – ?/10 (I need to find my huntin’ rifle)

Raspberry Pie – 10/10

Donuts – 9/10 (And will fatten you up)

Baked Ham – 10/10

Red Velvet Cake – 8.5/10

Cherry Cupcakes – 8/10

Sweet Rolls – 8/10

Corn on the Cob – 7/10

Biscuits – 9/10

Summer Pudding – 10/10

German Chocolate Cupcakes – 10/10

Roast Beef Sandwich – 6/10

Pecan Shortbread – 7/10

Hardboiled Egg – 3/10

Mashed Potatoes – 9/10