Tag Archives: cake

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Hunchback of Notre Dame - Croissants, Sausages, Grapes and Cheese

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Quick links: Croissant | Sausages | Grapes 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!
Disney Meals 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.

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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

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Pocahontas - Lime Glazed Ham with Blueberry Sauce, Corn, Pumpkin Cornucopia Hardtack

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Quick links: Ham | Corn | Pumpkin Cornucopia | Hardtack | Verdict

 

So we changed up the list a little bit. Chronologically, Pocahontas came out before Toy Story, but we figured Pocahontas would be a great post for Thanksgiving. If you’re looking for some good Thanksgiving recipes, check this out. Some of the foods that were in the movie that we have eaten before are Drumsticks from Sword and the Stone and dog treats from 101 Dalmatians.

 

Ham

Ok, we have done ham a few times before. But we decided to do a recipe that you can use at Thanksgiving. We see Percy sitting next to some lime, blueberries and ham.

(Credit: Disney)

(Credit: Disney)

We made Lime Glazed Ham with blueberry sauce. It was better than gold.

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

Corn

Corn is shown a lot. Especially in the scene where Pocahontas thinks John Smith’s gold is corn.

(Credit: Disney)

(Credit: Disney)

No real recipe for this. But to make good corn, boil water that is enough to cover the corn. Once the water is boiling, place the corn in and wait for it to come back to a boil, place the lid on and wait for 2-5 minutes. Boom, perfect corn.

Pumpkin Cornucopia

This is kinda an inspired recipe. At the end of the movie, the Native Americans bring a bunch of veggies. And veggies are shown a lot during the movie. This is a recipe of a veggie medley cooked in a pumpkin. 

Pumpkin Cornucopia
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Prep Time
15 min
Cook Time
1 hr 30 min
Total Time
1 hr 45 min
Prep Time
15 min
Cook Time
1 hr 30 min
Total Time
1 hr 45 min
Ingredients
  1. 1 Pie Pumpkin
  2. 4 Carrots
  3. 1 Onion
  4. 3 Cloves of Garlic
  5. 1 Yellow Squash
  6. 1/3 head cabbage
  7. 1 can corn
  8. 1 Tomato
  9. 2 basil leaves
  10. 2 tbs butter
  11. Salt and pepper to taste
Instructions
  1. Preheat oven to 350F
  2. Cut a hole in the pumpkin (or cut it in half and use the two halves as bowls)
  3. Gut the pumpkin. Make sure to leave the meat.
  4. Fill the meat with all the veggies and top with basil
  5. Mix in salt and pepper
  6. Place the butter on top of everything and put in oven
  7. cook for 1h 30m or until the pumpkin is soft (a fork can slide through it easily)
  8. When serving, scrape the pumpkin meat along with the veggies.
Disney Meals http://disneymeals.me/

Hardtack

Have you ever had hardtack? Well Meeko thinks it’s good.

And actually, its not too bad.

Hardtack
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Prep Time
5 min
Cook Time
1 hr
Total Time
1 hr 5 min
Prep Time
5 min
Cook Time
1 hr
Total Time
1 hr 5 min
Ingredients
  1. 2 cups flour
  2. 1 cup water
  3. 1.5 tsps salt
Instructions
  1. Preheat oven to 350F
  2. Mix the ingredients until well blended.
  3. Roll out until 1/2 inch thick.
  4. Cut into squares or cut into circles.
  5. Cook 30 minutes per side in oven.
  6. Let sit out in the open for a couple days until the hardtack has cured until the consistency of a brick.
  7. To prepare, soak in milk or water for 10-15 minutes and fry in butter.
Disney Meals http://disneymeals.me/


Will it Make you Paint with All the Colors of the Wind?

All the food was really good, even the hardtack wasn’t too bad. I highly recommend the ham. It was sooo yummy.

Verdict:

Ham - 10/10

Corn - 7/10

Pumpkin cornucopia 6/10 (we undercooked ours sadly, would be better if it were more cooked)

Hardtack - 6/10

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

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IMG_20151115_183146

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

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

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

 

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

 

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

 

Leaning Tower of Cheeza

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

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

IMG_20151102_205045

 

Bigfoot Steak

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

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Goofy then manages to use that steak to attract bigfoot.

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

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

Hi Dad Soup

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

vlcsnap-2015-11-04-08h03m48s899

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

Smiling Eggs and Bacon

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

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

Long Goofy’s Short Stack

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

vlcsnap-2015-11-04-08h04m16s742

Here’s a good diner-style pancake recipe

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

Amusement Park Chili Dog

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

vlcsnap-2015-11-04-08h04m52s963

Here’s a recipe for a yummy chili dog

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

Amusement Park Nachos

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Here’s a recipe for classic amusement park nachos

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

Pepperoni Pizza

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

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

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

Will it make you Stand Out, Above the Crowd?

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

Verdict:

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

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

Hi Dad Soup - 6.5/10

Eggs and bacon - 7.5/10

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

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

Nachos - 7/10

Pizza - 9/10

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

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

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

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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.

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

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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.

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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

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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!

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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

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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.

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

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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!