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.
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.
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.
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.
Set the steak out before cooking to allow it to reach room temperature
Season with salt and pepper
Throw on the grill and sprinkle Worcestershire sauce on
Cook to a medium rare
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Hi Dad Soup
Another iconic Disney food scene. Max and Goofy’s father/son bonding moment.
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.
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.
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.
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).
Pick up a phone and call your favorite pizzaria (or go online to their website if available)
Tell the person on the other line that you want a pepperoni pizza with extra cheese
Give them your address and wait ~30 minutes
When the delivery person comes with your food, tip them and bring the pizza inside
Enjoy pizza
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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 )
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!
Worm’s Wort Soup
Sally is some cook there. She makes the evil scientist his favorite, Worm’s Wort Soup.
(Credit: Disney)
Since Worm’s Wort doesn’t really exist and frog’s breath can’t really be considered and ingredient, I had to improvise. Now, something I found out is that wort is different than wart. Wart is the skin condition, but wort is a medicinal plant. So, I came up with my own green soup with plenty of Worts.
In a medium saucepan, combine water, bouillon, aloe and spinach.
Bring to a boil, and cook until spinach is tender and aloe has dissipated.
Melt butter in a large saucepan over medium heat.
Add garlic
Stir in flour, and cook for 2 minutes.
Gradually whisk in cream then milk.
Season with minced onion, basil, salt, and pepper.
Cook, stirring constantly, until thickened.
Stir in spinach mixture.
Serve with crushed bones or spider legs.
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Snake and Spider Stew
This might be Oogie Boogie’s favorite meal. After eating bugs for Lion King last week, I wanted to take a break. So no spiders or snakes. But here’s a chili-esque stew with meatball spiders and noodle snakes!
Mix all of it (besides the meatballs, pretzel sticks and bucatini) in the slow cooker and cook for 6 hours. Or cook on stove top until, heated thru, simmer for awhile to let flavors soak together.
While that is cooking, prepare the meatballs.
Break the pretzel sticks in half and jab them into the cooked meatballs. 4 to a side to make spider legs.
Cook the bucatini in a pot of boiling water until mostly cooked through
Drain
30 minutes before the stew is done, stir in the cooked bucatini, then place the meatball spiders on top.
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Gingerbread Men
During the making Christmas song we see little elves batch making gingerbread men.
Grease 2 large baking sheets with butter. Set aside.
In a large saucepan, combine sugar, water, corn syrup and cream of tartar and bring to a boil. Let boil, without stirring until a candy thermometer reads 280F.
Remove pan from heat and stir in the extracts, nutmeg, cinnamon and food coloring
Immediately pour onto prepared pans in 8x1 in strips. You have to be quick or else it will harden.
Let stand until cool enough to touch (1-2 minutes). It will still be very hot so move fast and/or wear gloves.
Work very quickly and roll each strip into a rod and curve the top for the cane. It helps to have 2-3 sets of hands helping.
Let cool completely and store in an airtight container.
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Oogie Boogie Sugar Cookie
Not really Oogie Boogie’s sugar cookies. The police man that keeps on getting calls has sugar cookies on the desk.
Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks. Let cool completely before frosting.
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Radio Broadcaster’s Hot Chocolate
He also has some hot chocolate sitting on his desk.
1 1⁄3 cups water (or as called for by your cake mix)
1 cup dark brown sugar
1⁄4-1⁄2 cup butter
1 (20 ounce) can pineapple slices
1 (8 ounce) jar maraschino cherries (optional)
Instructions
Follow instructions on cake box for making an oblong single layer cake.
Prepare cake batter and set aside.
Cut up butter in small pieces and place all over the bottom of the oblong pan specified on cake box.
Sprinkle brown sugar generously over the butter.
Place pan on the stove (or in the oven) and heat slowly until butter and sugar melt to a liquid then remove from heat.
Evenly space the pineapple slices around the bottom of pan in the heated sugar and butter.
Place the cherries and nuts between the pineapple slices (Tho the cherries and nuts look nice and taste great, they are optional).
Pour cake batter on top of the pineapple/cherry/nut mixture.
Place in oven and bake as directed on cake box.
As soon as cake is done place a plate over the cake and turn upside down and carefully remove pan.
If you wait too long the sugar will harden and be difficult to remove.
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This is Halloween?
All the food was really good. Some good Halloween dishes. I really loved the Hot Chocolate, sugar cookies and gingerbread cookies. But it was all very yummy.
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)
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.
Let it cool to lukewarm and then add the whipping cream, lime juice and 15 drops green food coloring.
Flex out the straws and place them in a tall, tight container. It helps to place a rubber band around.
Pour the gelatin mixture into the straws
Refrigerate for 3+ hours
Use a rolling pin to squeeze the gummy worms out, or you can try holding the straw under warm water.
Once all worms have been taken out of the straws, place into a container.
Mix the remaining sugar and lemon rind until they make a uniform mixture
Sprinkle the worms
Enjoy
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Baobab Fruit (Pomegranate)
No recipe here, but just for your info, the fruit that Rafiki has is called a Baobab fruit.
(Credit: Disney)
I couldn’t come by one. So I ate pomegranate, because it looks similar to the fruit in the movie.
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.
Place the roast on a 22x18-in. piece of heavy-duty foil;
Sprinkle with liquid smoke and soy sauce.
Wash bananas and place at the base of each side of roast.
Pull sides of foil up round meat; add water.
Seal foil tightly; wrap again with another large piece of foil.
Place in a shallow baking pan; refrigerate overnight, turning several times.
Place foil-wrapped meat in a roasting pan.
Bake at 400° for 1 hour.
Reduce heat to 325°; continue baking for 3-1/2 hours.
Drain; discard bananas and liquid. Shred meat with a fork.
Serve over rice
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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….
It’s a sad day, the last day of our Beauty and The Beast extravaganza. This week, all the food comes from Tale as Old as Time.
We are skipping the scene where the Beast scarfs down porridge
(Credit: Disney)
because we already have a good porridge recipe from Cinderella. But regardless, check out the delicious food from the last week of Beauty and the Beast
Tourin
In contrast to the messy porridge meal, the Beast learned manners in a Tale as Old as Time.
(Credit: Disney)
I looked into some french soups and found Tourin, a french garlic soup. It was pretty good.
Heat the butter in a large, heavy-based saucepan set over a medium heat. Sweat the onion with some salt for 6-7 minutes, stirring occasionally, until softened. Add the roughly chopped garlic cloves and the thyme and sweat for 3-4 minutes, stirring regularly making sure the garlic doesn't colour.
Add 1.4ltrs of boiling water to the saucepan and bring to the boil. Reduce to a simmer for 15 minutes, then add the crème fraîche and whisk well. Remove the soup from the heat and discard the thyme sprig. Use a stick blender to purée the soup until smooth.
Return to the heat and adjust to taste using the white wine vinegar and salt. Keep the heat over a low heat as you prepare the garlic garnish; heat the olive oil in a frying pan over a moderate heat. Fry the sliced garlic until golden brown, then remove to a plate lined with kitchen paper to drain.
Ladle the soup into soup bowls and garnish with the fried garlic and some black pepper before serving.
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Roasted Artichoke
On the table, when the beast is eating soup, there sits a pile of artichokes.
(Credit: Disney)
I never really liked artichoke, but this recipe was good.
Separate the egg whites from the yolks and put them in 2 separate bowls. Mix the yolks with the sugar in one bowl. Stir in the Mascarpone cheese, one spoonful at a time, incorporating well.
In the other bowl, beat the egg whites to form stiff peaks using an electric mixer. Then, add the beaten whites to the yolk-mascarpone mix, blending gently. The cream is ready. Set aside.
Pour the rum extract and the milk into a small dish, then lightly dip the biscuits. Place them in the individual small serving bowls or cups (about 250 ml). Cover the biscuits with the cream. Sprinkle the cocoa powder (and sugar) on top.
Refrigerate for at least one hour. Leave overnight in the refrigerator for best results. Serve cold.
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Bundt cake with Chocolate Ganache
This is the centerpiece of today’s cook. Man, it was delicious.
Take the butter out of the fridge to soften and preheat the oven to 350°F.
Prepare the bundt pan by greasing it thoroughly with butter or baking spray. You can also flour it, if you want, although this isn't strictly necessary.
Use a hand mixer or stand mixer to beat the softened butter and sugar together until fluffy and light
Add the eggs and beat until fully incorporated and light.
Beat in the flour, salt, baking powder, and finally the milk and vanilla.
Beat everything together on low for 30 seconds, then high for 3 minutes.
Immediately pour into the prepared pan and bake for 25 to 30 minutes, or until a toothpick comes out clean.
Let cool on wire racks for at least 15 minutes, then flip each pan over onto the rack and tap gently all over. Lift the pan slightly. If the cake doesn't feel like it's falling out smoothly, lay a slightly damp kitchen towel over the pan and tap again. If necessary, let the cakes cool more. If they have been baked thoroughly, however, they should fall right out of the pans once they've cooled a little and the sides of the cake have shrunk back from the pan.
For the Ganache
Place the chocolate into a medium bowl.
Heat the cream in a small sauce pan over medium heat.
Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum and molasses if desired.
Allow the ganache to cool slightly before pouring over a cake.
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Green Jello Salad
Last but not least, is the green jello salad on the table.
(Credit: Disney)
Theres also a yellow cake with chocolate frosting. You can find the recipe for that in the Pinocchio cook
Onto week three! This is the second half of one of my favorite songs in the Disney-verse, Be Our Guest. It’s basically a bunch of cakes! Since I posted the original be our guest video last week, here’s a horrible remake/remix from the Disney Channel original movie Descendants.
Faux Pink Champagne
This pink champagne acts as a diving pool for a bunch of utensils after a bunch of bottles blow their tops.
(Credit: Disney)
Naturally, we’re not using real alcohol, but I found a simple recipe for faux pink champagne. I didn’t really like it, but my wife did.
Man, Cogsworth just has a bad time. He’s constantly getting flung into food.
(Credit: Disney)
I cheated on this one. I didn’t use a from-scratch recipe. I just followed the instructions on the back of a lime Jello box. Sorry everyone.
Versatile Vanilla Cake Platform
Now onto the mountains of cakes. Lumiere uses cake platforms at the climax of the song
(Credit: Disney)
We assumed that the 2 giant cakes at either side were just for show. But we made the other 5 cakes.
The one on the left, we made a Versitile Vanilla Cake.
1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups sugar
2 large eggs
3 large egg yolks
2 teaspoons pure vanilla extract
1 cup low-fat buttermilk
Instructions
Preheat oven to 350 degrees.
Butter and flour two 8-by-2-inch cake pans, tapping out excess flour.
In a medium bowl, whisk flour, baking powder, baking soda, and salt.
In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy.
With mixer on low, beat in eggs and yolks, one at a time. Beat in vanilla.
Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture; mix just until combined.
Divide batter between pans; smooth tops.
Bake until cakes pull away from sides of pans, 32 to 35 minutes.
Let cool in pans 10 minutes.
Run a knife around edges of pans and invert cakes onto a wire rack. Let cool completely.
Place one cake, bottom side up, on a cake stand. Tuck strips of parchment paper underneath. Using an offset-spatula or table knife, spread top with Whipped Frosting. Top with remaining cake; frost top, then sides.
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French Chocolate Cake Platform
For the cake second from the left and the full right, we made a French Chocolate cake. This is a legit french recipe. We even had to translate it.
Last but not least, is the rainbow cake, second from the right. You can find the recipe for that in Alice in Wonderland
Belle’s Berry Sorbet
At the end of the song, a few more goodies dance past Belle.
(Credit: Disney)
Notice that in this whole song, there were only a couple non-sugary dishes. Maybe the true intentions of the staff were to fatten Belle up so they could eat her! But I guess this isn’t a Brother’s Grimm Fairy Tale.
The first dish I believe is a sorbet of some sort. So here is Belle’s Berry Sorbet
Refrigerate the juice until chilled and toss the pulp.
Once your juice has cooled stir in the cherry juice, lime juice, and orange concentrate (I added a bit extra orange concentrate).
From here you have three options
- pour mixture into an ice cream maker and follow instructions that came wit it.
- pour into an air tight container. Freeze solid. Blend until smooth and freeze again.
- pour into an air tight container and place into the freezer. Whisk every 20 minutes for the first two hours then freeze solid.
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Green Pistachio Cupcakes
Also we see some green frosted cupcakes. As the giant from Mickey and the Beanstalk would say, “smersmash, smishash, GREEEEEN FROSTING.” We made some green pistachio frosting. For the cake, we used the leftover from our Butter Pecan recipe.
1 (15-ounce) package frozen strawberries in syrup, thawed and pureed
4 large eggs
1/2 cup vegetable oil
1/4 cup water
Strawberry Cream Cheese Frosting
1/4 cup butter, softened
1 (8-ounce) package cream cheese, softened
1 (10-ounce) package frozen strawberries in syrup, thawed and pureed
1/2 teaspoon strawberry extract
7 cups confectioners' sugar
Instructions
Preheat oven to 350 degrees F. Lightly grease 2 (9-inch) round cake pans.
In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in the center comes out clean.
Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.
For the frosting
In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup of the strawberry puree and the strawberry extract. (The rest of the puree is leftover but can be used in smoothies or on ice cream for a delicious treat.) Gradually add confectioners' sugar, beating until smooth.
Spread frosting in between layers and on top and sides of cake. Garnish with sliced fresh strawberries, if desired.
Recipe courtesy of Paula Deen
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Strawberry Mousse
Last but not least, to round out the song. There is the mousse inside a tarte dish. We ran out of time to put it in a pie dish, but the mousse is the main event anyway.
Combine chopped strawberries and 1 tablespoon sugar in the bowl of a mini chopper or food processor, and toss gently.
Let stand for 10 minutes.
Process until smooth.
Pour 2 tablespoons water in a large bowl, and sprinkle with gelatin.
Let stand for 5 minutes.
Place 6 tablespoons sugar, the remaining 3 tablespoons water, and dash of salt in a small heavy saucepan over medium-high heat; bring to a boil, stirring just until sugar dissolves. Cook, without stirring, until a candy thermometer registers 240° (about 4 minutes).
Add egg whites to gelatin mixture; beat with a mixer at high speed until foamy.
Gradually add remaining 1 tablespoon sugar, beating at high speed until soft peaks form. Gradually pour hot sugar syrup into egg white mixture, beating first at medium speed and then at high speed until stiff peaks form. (It helps to form the peaks if you beat with the bowl resting in a larger bowl of ice or ice water)
Beat in vanilla.
Place cream in a large bowl; beat with a mixer at high speed until stiff peaks form.
Gently fold one-fourth of egg white mixture into whipped cream.
Fold in the remaining egg white mixture.
Fold in strawberry mixture.
Spoon about 1/2 cup mousse into each of 6 dessert glasses; chill 2 hours or until set.
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Will it make you Our Guest?
All the food, minus the faux champagne, was delightful. My favorite was actually the strawberry cake. It was so fruity, sweet and moist.
Verdict:
Faux Pink Champagne – 6.5/10
Green Jello – 8/10 (what can I say, Lime Jello is delicious)
Yay! Onto week two of Beauty and the Beast! This week will cover the first half of the Be Our Guest song.
There is SO much delectable food this week, including the long awaited GREY STUFF!!!!! (Yes, before you go and ask the dishes, I’ll tell you that it is delicious). So relax, pull up a chair as DisneyMeals proudly presents, Beauty and the Beast pt 2.
Cogsworth Custard
So before the song even starts, when Cogsworth is fighting against feeding Belle, he gets knocked into a custard-like substance.
(Credit: Disney)
That brings us to our first recipe. Homemade Custard!
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.
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The Hors d’oeurves
The next couple of recipes are all on one plate. So I won’t provide separate pictures for the each recipe.
(Credit: Disney)
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!
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
Instructions
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.
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Crescent Rolls (sausage-filled and chocolate filled)
There are 2 different crescent rolls on the hors d’oeurve plate. One with a sausage inside and one with something else. I had no idea what that something else was, so I decided it was chocolate. This is a recipe for the crescent rolls. You may insert whatever you would like in the middle before you roll and cook them. Also, Pillsbury crescent rolls would be a good substitute if you don’t want to go through this lengthy process
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.
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Cheese Souffle
The next dancing dish is a Cheese Souffle.
(Credit: Disney)
I was SUUUUPER nervous about making this. I had never made a souffle before and I had always heard how hard it is. And….well it is hard. I messed up and accidentally put in too many eggs. But surprisingly, it turned out great.
1 cup gruyere cheese, packed coarsely (about 4 ounces) (can substitute for swiss cheese)
Instructions
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).
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
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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.
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.
For Flambe
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.
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Pudding (en flambe)
We made a video of flambe-ing the pie and pudding.
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.
For Flambe
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.
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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.
Bonjour! So this week is Beauty and the Beast. Lucky for you and us, there are TONS of foods shown in this movie. So instead of just one week dedicated to the movie, you get FOUR! This week covers from the start until Be Our Guest. Be Our Guest itself will be divided into two weeks and then we’ll do one of Be Our Guest and onward. So now we invite you to relax, let us pull up a chair as Disney Meals proudly presents – Beauty and the Beast!
Baker’s Pumpkin Bread
There are a lot of different foods shown in the Bonjour song. The first lyric when you actually get into the song is “There goes the baker with his tray like always. The same old bread and rolls to sell.”
(Credit: Disney)
We have made normal bread in other posts, so we decided to make some pumpkin bread. There is a man in the town that is lugging around pumpkins, so it’s not a far stretch that the baker could be carrying pumpkin bread. (Plus, we just really like pumpkin bread)
Sift the flour and salt in a bowl and then set aside.
Mix 1/4 cup of water with yeast and stir until it has dissolved.
Mix in the sugar and let stand for about 10 to 15 minutes.
Make a well in the flour and pour the yeast mixture in.
Add the milk and 1/4 cup water and mix together.
Add the rest of the water slowly until dough is soft and moist.
Knead for about 8 to 10 minutes.
Place in oiled bowl and cover it with a damp towel.
Let rise for about 2 hours.
Place dough on floured surface and punch down.
Cover it again and then let it rest for about 5 minutes.
Divide it into 10 pieces.
Roll each piece into oval shape and then place on a baking sheet.
Cover with damp towel and let rise for about 30 minutes.
Slice a slit down the center (vertically) on each roll.
Cover and let rest for 15 minutes.
While rolls are at rest, place a dish that is oven proof and with about 1 1/3 inch of water in it in the lower part of the oven and heat it to 450 degrees Fahrenheit.
Bake the rolls for about 15 minutes and then let cool down. Serve.
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Marie the Baguettes!
Now, the movie doesn’t actually show the baguettes, but I love the line the baker says. “That’s nice. MARIE, the baguettes! Hurry up!” So we made some baguettes. They were similar to the rolls, but I think this recipe is better.
Sift the flour and salt in a bowl and then set aside.
Mix 1/4 cup of water with yeast and stir until it has dissolved.
Mix in the sugar and let stand for about 10 to 15 minutes.
Make a well in the flour and pour the yeast mixture in.
Add the milk and rest of the water and mix together
Place dough in a greased bowl, turning to coat all sides.
Cover, and let rise in a warm place for about 30 minutes, or until doubled in bulk. Dough is ready if indentation remains when touched.
Punch down dough.
On a lightly floured surface, roll into a 16x12 inch rectangle.
Cut dough in half, creating two 8x12 inch rectangles.
Roll up each half of dough tightly, beginning at 12 inch side, pounding out any air bubbles as you go.
Roll gently back and forth to taper end. It might help to have damp hands.
Place 3 inches apart on a greased cookie sheet.
Make deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf.
Cover, and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk.
Preheat oven to 375 degrees F (190 degrees C).
Mix egg yolk with 1 tablespoon water; brush over tops of loaves.
Bake for 20 to 25 minutes in the preheated oven, or until golden brown
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Pink French Yogurt Cake
In the song we also see the baker walking around with a pink cake.
(Credit: Disney)
I decided to make some French Yogurt cake and frost it with pink cream cheese frosting. Even though I accidentally overcooked it a bit, it turned out really well and tasty.
1 can cream-cheese frosting (can dye pink with red food coloring)
Instructions
Preheat oven to 350°F.
Coat a 9" circular cake pan with nonstick vegetable oil spray. Dust with flour; tap out excess.
Whisk 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 3/4 teaspoon kosher salt in a medium bowl.
Using your fingers, rub 1 cup sugar with 1 tablespoon finely grated lemon zest in a large bowl until sugar is moist.
Add 3/4 cup whole-milk Greek yogurt, 1/2 cup vegetable oil, 2 large eggs, and 1/2 teaspoon vanilla extract; whisk to blend.
Fold in dry ingredients just to blend.
Pour batter into prepared pan; smooth top.
Bake until top of cake is golden brown and a tester inserted into center comes out clean, 20-25 minutes.
Let cake cool in pan on a wire rack for 15 minutes. Invert onto rack; let cool completely.
Frost with cream cheese frosting
Notes
Can be made 3 days ahead. Store airtight at room temperature. Makes 1 layer of cake. For a 2 layer cake, double recipe.
DisneyMeals https://disneymeals.me/
[Ginger] Beer
As it is normal for Disney movies, there is lots of alcohol. So when Gaston is in the tavern, and everyone is singing about how great he is, there is a lot of beer shown.
(Credit: Disney)
So we decided to make some ginger beer! It turned out well!
Grate enough ginger using fine grater to measure 3 1/2 tablespoons, then put in a fine-mesh sieve set over a bowl to collect juice, pressing on solids and then discarding. I also found that putting the ginger in a coffee filter or a teabag and let it steep in 1 cup of hot water for 15 minutes does the job too.
Place funnel in neck of bottle and pour in 3 tablespoons ginger juice (reserve any remaining for another use).
Add sugar, lemon juice, yeast, and a pinch of salt.
Fill bottle with water, leaving about 1 1/2 inches of space at top.
Remove funnel and screw cap on tightly.
Gently shake bottle to dissolve sugar.
Let stand at room temperature until plastic feels hard and no longer indents when squeezed, 24 to 36 hours.
Chill ginger beer until very cold.
Notes
Ginger beer keeps, chilled, 1 week.
DisneyMeals https://disneymeals.me/
5 Dozen Eggs, and the rest
Now for the fun part. Gaston eats 5 dozen eggs now that he is grown.
(Credit: Disney)
I had never eaten raw eggs plain. So I ate some rocky style. It actually wasn’t that bad.
Back to the Bonjour song, A sheep eats a corner of Belle’s book.
(Credit: Disney)
So I ate some paper for good measure.
There is also a wedding cake shown for Gaston’s failed proposal.
So everything was really good. The baguette was better than the french rolls. The pumpkin bread is delicious especially with a little butter on it. The cake, although overcooked was really really good and would probably be even better if it were cooked right, and the ginger beer wasn’t all that bad!
Verdict:
Pumpkin Bread – 9/10
French Rolls – 7/10
Baguette – 8/10
Pink Yogurt Cake – 9/10
Ginger Beer – 6/10 first sip 7/10 once you get used to it
Rescuer’s Down Under was one of my very favorite movies as a kid. I really wanted to be Cody and scale giant walls in Australia to save HUGE eagles. Watching it again made me relive all my childhood fantasies. I always remembered the food in this. PEA SOUP! I quote this line too often.
Pea Soup!
Right after Cody gets caught, we see a fancy restaurant for humans, then on the chandelier, there’s a rodent section, complete with cricket waiters. One of the humans drop a pea, which is picked up by one of the bugs and given to the bug chef.
Pea soup is now on the menu.
I had never made pea soup before. We don’t see what is already in the thimble the chef uses to make the pea soup, so I took some liberties in this recipe, assuming that he got some other items that humans might have dropped.
4 teaspoons plain greek yogurt or sour cream (optional)
Instructions
In a large pot, heat the olive oil over moderately-low heat.
Add the onion, cover and cook, stirring occasionally, until softened, about 5 minutes.
Add the broth, spices, salt and a few turns of freshly ground black pepper and bring to a boil. Add the peas and cook just until defrosted.
In a blender, puree the soup in 2 batches until very smooth.
If serving hot, return the soup to the pot and bring just to a simmer.
If serving cold, transfer to the refrigerator to chill.
Ladle into bowls.
Stir the yogurt so that it is smooth and top each serving with a swirl of yogurt.
DisneyMeals https://disneymeals.me/
Not Joanna Eggs
One of the best scenes in the movie is when Joanna is stealing the poacher’s eggs.
To make this super realistic, I would have to swallow a whole uncooked egg. I’m not sure if I can physically do that, so I opted to make a hardboiled egg and eat that.
To make good hardboiled eggs, put the eggs in a pot and cover with about an inch of water. Make sure you don’t overcrowd the pot with eggs. Bring the water to a roaring boil. Once it reaches the boil, turn the heat to a low and let it simmer, covered for 10-12 minutes. Strain the water and let the eggs sit in cold water for at least another 10-12 minutes before serving. I also found this handy chart of what the eggs look like at certain cook times.
[Bonus] Hedgehog Slice
Joanna is also shown eating animal crackers.
(Credit: DIsney)
Animal crackers aren’t really a recipe, but it prompted me to make an Aussie dessert. Hedgehog Slice. It’s basically a fudge-type food with biscuits (or animal crackers) inside.
250g animal crackers or other biscuit cookie such as Maria cookies or Biscoff cookies (crushed into small pieces)
½ cup soft brown sugar
¼ cup cocoa
100g dark or milk chocolate, chopped
1 Tbsp golden syrup (can be made with 2 tsp light corn syrup and 1 tsp dark molasses)
100g butter
1 egg
(optional: ½ cup desiccated coconut)
Chocolate topping
200g dark chocolate, chopped
50g butter
Instructions
Lightly grease a 20cm (8in) square cake tin and line the base and sides with baking paper or grease.
In a large bowl combine animal crackers, brown sugar, (coconut), and cocoa.
In a small saucepan, over a gentle heat stir chocolate, golden syrup and butter until mixture is melted and combined.
Cool slightly.
Whisk in egg.
Pour mixture into the dry ingredients and mix well to combine.
Spoon into prepared tin and press firmly into the tin with the back of the spoon.
Chill while preparing the chocolate topping.
Chocolate topping
Melt chocolate and butter in a heatproof bowl over hot water until melted.
Stir to combine. Spread over the chilled slice.
Refrigerate until topping is set.
Cut into small squares to serve
Notes
I found it tastes better when refrigerated overnight.
DisneyMeals https://disneymeals.me/
Will it make you Soar with Marahute?
So, I think I overseasoned the pea soup. The recipe provided is less seasoned. Needless to say, I wasn’t too happy with it. However, I LOVED the hedgehog slice. It was delicious and probably VERY fattening.
Les poissons, les poissons! How I love les poissons. Love to chop and to serve little fish. First I cut off their heads, then I pull out their bones. Ah mais oui, ca c’est toujours délice.
Little Mermaid is one of the Disney all-time greats. It has some great food too if you’re a seafood lover. So become a nasty fish-killer and check out all the food from Disney’s The Little Mermaid.
Shrimp
To establish Ursula’s evilness, the first shot of her shows her eating live shrimp.
(Credit: Disney)
We weren’t brave enough to pop a live shrimp in our mouths, but we tried to keep them as untouched as possible.
For a French cook that is employed by royalty, I really question his cooking methods. Maybe there’s something I don’t know and if anyone has more info on his cooking style, let me know. But when the chef finds Sebastian, he throws Sebastian in a sauce and then flour,
(Credit: Disney)
as if he was preparing to fry him. It is like he’s breading him for frying or baking in the oven. But instead, he stuffs him
(Credit: Disney)
and he throws Sebastian in a pot of boiling water, where the flour and sauce would just come off.
Sadly, we don’t really love shellfish and crustaceans except for shrimp. So we weren’t too crazy about the crab. But crab lovers will hopefully love it., The shrimp was good and the fish was great.
