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Christmas Medley!

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

 

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

 

Christmas Goose from The Aristocats

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

IMG_20150614_182900

 

Holiday Ham from Pocahontas

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

Gingersnaps from The Rescuers

Penny's Gingersnaps
Serves 24
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Prep Time
20 min
Cook Time
10 min
Total Time
3 hr 30 min
Prep Time
20 min
Cook Time
10 min
Total Time
3 hr 30 min
Ingredients
  1. 2¼ cups all-purpose flour
  2. 2 teaspoons ground ginger
  3. 1 teaspoon ground cloves
  4. 1½ teaspoons baking powder
  5. 1/8 teaspoon kosher salt
  6. ½ cup unsalted butter, at room temperature
  7. 1 cup sugar
  8. 1 Extra Large Egg
  9. 1/3 cup dark molasses
  10. 1 1/2 teaspoon vanilla extract
Make the dough (You can do this part up to three days in advance.)
  1. SIFT the flour, ginger, cinnamon, cloves, baking powder and salt together in a medium bowl. Set aside.
  2. PLACE the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the mixture is light and fluffy.
  3. SWITCH the mixer to low speed and gradually add the egg, molasses and vanilla extract. Increase the speed to medium and beat until smooth.
  4. SWITCH the mixer to low speed and add the dry ingredients in 3 additions, pulsing the mixer to incorporate each addition before adding the next one.
  5. TURN the dough out onto a lightly floured work surface. Knead a few times to incorporate any crumbs.
  6. DIVIDE the dough in half. Roll each half into a log about 1½ inches in diameter and 12 inches long. As you roll, gently push the ends toward the center to prevent air pockets and to keep the logs at an even thickness.
  7. WRAP the logs in plastic wrap and refrigerate until firm, at least 3 hours or up to 3 days.
Bake the cookies
  1. PREHEAT the oven to 400°F. Line the bottoms of two 12″ x 18″ sheet pans with parchment paper.
  2. REMOVE the logs from the refrigerator and unwrap them. Using a ruler and a sharp knife, cut each log into rounds ¼ inch thick. If the dough crumbles as you cut it, reshape each slice.
  3. PLACE the rounds on the prepared pans, spacing them 2 inches apart. Bake on the middle shelves of the oven, rotating the pans 180° halfway through the baking time, until the cookies are set but soft enough to hold a slight indentation when pressed with a fingertip (about 7 to 10 minutes).
  4. LET cool completely on the pans on wire racks. Store in an airtight container at room temperature for up to 1 week. Yield: 50-60 2-inch cookies.
Notes
  1. Source: http://www.thenibble.com/reviews/main/cookies/cookies2/ginger-snaps-recipe.asp
DisneyMeals http://disneymeals.me/

Pineapple Upside-down Cake from Nightmare Before Christmas

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

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

Plum Christmas Pudding from Make Mine Music

Ingredients:

Pudding

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

Sauce

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

IMG_20150315_185215

 


Will it Make you have a Merry Christmas?

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

 

4

Lion King – Zebra (kinda), Bug Grub (& Gummy Worms), Baobab Fruit, Hawaiian Pig

Quick links: Zebra | Bug GrubBaobab Fruit | Hawaiian Pig | Verdict

 

Lion King is my all-time favorite Disney movie. It is even in my top 5 movies of all time, any genre. That said, I was not super excited to eat the food from the movie. I don’t have the strong will that Simba has to slurp down a giant grub. But Hakuna Matata! I highly recommend everyone rewatching Lion King, even if it’s only been a week since your last viewing.
We also had to do some substitutions. Eating like a lion is fairly hard to do as a human and living in the United States. But I did eat bugs…oh did I eat bugs

 

Zebra (it’s actually beef because Zebra meat is expensive and illegal I think)

Too bad I don’t have my own personal Scar around to bring me Zebra meat like he did the hyenas.

(Credit: Disney)

(Credit: Disney)

It is surprisingly hard to come by in the USA, and I think it is illegal too.  So, I had to settle on regular ol’ beef. But I found a good Kenyan recipe called Nyama Choma. 

Nyama Choma
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Prep Time
1 hr
Cook Time
10 min
Total Time
1 hr 10 min
Prep Time
1 hr
Cook Time
10 min
Total Time
1 hr 10 min
Ingredients
  1. 1 -2 kg beef (or zebra), suitable for roasting
  2. 2 garlic cloves, minced
  3. 1 -2 lemon, juice of
  4. curry powder, to taste
  5. turmeric, to taste
  6. coriander, to taste, fresh finely chopped
  7. paprika, to taste
  8. salt and black pepper, to taste
Instructions
  1. Combine the lemon juice, garlic and spices (to suit your taste) into a large glass dish and mix very well.
  2. Add the meat and stir to coat the meat with the marinade and allow to marinade for at least one hour.
  3. Preheat the oven to 450F
  4. Set meat on a hot pan over the stove and sear the outside. Do not cool long, maybe only 30 seconds to a minute each side.
  5. Transfer the meat to the oven.
  6. Cook the meat for 3 minutes, flip it and cook it for 3 more minutes.
  7. The meat should be done when it has a temp of 135F
DisneyMeals http://disneymeals.me/

Slimy, yet Satisfying Grub

I don’t get why Simba chose the biggest fattest bug in the pile. But I commend him for eating the bugs.

(Credit: Disney)

(Credit: Disney)

Also, I did it, I ate some bugs. I had some shipped from Thailand and I ate them just to appease all of you.  Spoiler: It wasn’t slimy OR satisfying.

IMG_20151018_151827 IMG_20151018_151732

 

But to further appease all of you, I made something that is actually slimy and satisfying. Some home-made gummy worms!

Slimy Yet Satisfying Gummy Worms
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Prep Time
40 min
Total Time
3 hr 40 min
Prep Time
40 min
Total Time
3 hr 40 min
Ingredients
  1. 2 pkg 3 oz raspberry jello (or other flavored)
  2. 2-3 oz unflavored gelatin
  3. 3/4 c whipping cream
  4. 3 c boiling water
  5. 1 tbs lime juice
  6. 4 tbs sugar (divided)
  7. 1 tbs lemon rind (fine) (or 1 1/2 tsp lemon juice)
  8. 15 drops green food coloring
  9. 100ish flexible straws
  10. 1 tall container
Instructions
  1. Combine gelatin and 1 tbs sugar in bowl
  2. Add boiling water.
  3. Let it cool to lukewarm and then add the whipping cream, lime juice and 15 drops green food coloring.
  4. Flex out the straws and place them in a tall, tight container. It helps to place a rubber band around.
  5. Pour the gelatin mixture into the straws
  6. Refrigerate for 3+ hours
  7. Use a rolling pin to squeeze the gummy worms out, or you can try holding the straw under warm water.
  8. Once all worms have been taken out of the straws, place into a container.
  9. Mix the remaining sugar and lemon rind until they make a uniform mixture
  10. Sprinkle the worms
  11. Enjoy
DisneyMeals http://disneymeals.me/

Baobab Fruit (Pomegranate)

No recipe here, but just for your info, the fruit that Rafiki has is called a Baobab fruit.

(Credit: Disney)

(Credit: Disney)

I couldn’t come by one. So I ate pomegranate, because it looks similar to the fruit in the movie.
IMG_20151018_182336

Dress in Drag and do the Hula

Luau! If you’re hungry for hunk of fat and juicy meat,
Eat my buddie Pumbaa here cuz he is a treat! A hundred dollar dine, a tasty swine,
all you gotta do is get in line. Are ya achin’?
Yup Yup Yup
For some bacon?
Yup Yup Yup
He’s a big pig, You can be a big pig too! Oy!

This may be morbid, but I actually cooked some nice Hawaiian-style pork. No regrets. It was one of, if not the best meal that I’ve made.

 

Mr. Pig
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Cook Time
4 hr 30 min
Total Time
4 hr 40 min
Cook Time
4 hr 30 min
Total Time
4 hr 40 min
Ingredients
  1. 1 bone-in pork shoulder butt roast (4-5 pounds)
  2. 4 teaspoons liquid smoke
  3. 4 teaspoons soy sauce
  4. 2 unpeeled ripe bananas
  5. 1/2 cup water
Instructions
  1. Place the roast on a 22x18-in. piece of heavy-duty foil;
  2. Sprinkle with liquid smoke and soy sauce.
  3. Wash bananas and place at the base of each side of roast.
  4. Pull sides of foil up round meat; add water.
  5. Seal foil tightly; wrap again with another large piece of foil.
  6. Place in a shallow baking pan; refrigerate overnight, turning several times.
  7. Place foil-wrapped meat in a roasting pan.
  8. Bake at 400° for 1 hour.
  9. Reduce heat to 325°; continue baking for 3-1/2 hours.
  10. Drain; discard bananas and liquid. Shred meat with a fork.
  11. Serve over rice
DisneyMeals http://disneymeals.me/


Will it Make you Part of the Circle of Life?

The recipes this week went all over the place. I had some of the best food and worst food and some medium food in there. I definitely don’t want to eat bugs again, but I’m sure there will come another movie with bugs. Sigh….

Verdict:

Nyama Choma – 7/10

Bugs – 1/10

Gummy Worms – 7/10

Hawaiian pork – 10/10