My favorite Walt Disney World recipes...



I love eating at Walt Disney World, between the restaurants both inside and outside of the parks there is literally something for everyone from the super picky eater to the biggest foodie. And as much as I'd love to be able to visit the parks regularly just the eat a good meal, that is unfortunately not the case (yet!). However Disney is not shy about sharing the recipes to most of their menu items so that people can make them at home and have some of that Disney goodness when they're away from the parks. So here are some of my favorite dishes from Walt Disney World (all recipes and more can be found at AllEars.net)




Strawberry Soup: 1900 Park Fare, Grand Floridian

2 lb, 8 oz. strawberries (frozen variety, thawed with juice)
16 oz. heavy cream
2 oz. sour cream
3 oz. plain yogurt
8 oz. fresh strawberries

1. Mix first four ingredients
2. Beat slowly until well mixed and a smooth consistency
3. Chill; shake well before serving
4. Add fresh strawberries as garnish




Beignets: Port Orleans French Quarter

1 pack dry yeast
1/2 cup sugar
2 eggs
7 cups flour
1 1/2 cups warm water
1 tsp Salt
1 cup undiluted evaporated milk
1/4 cup soft shortening oil, for frying
Confectioner's sugar

In a large bowl, sprinkle yeast over water, stir to dissolve. Add sugar, salt, eggs, and milk. Blend with rotary beater. Add the flour. Cover and chill overnight. Roll out on floured board to 1/8" thickness. Cut into 2 1/2" squares. Deep fry at 360 degrees 2-3 minutes or until lightly browned on both sides. Drain on paper towels. Sprinkle heavily with confectioner's sugar. Makes about 5 dozen.

Note: Dough keeps well in refrigerator for several days. Cover bowl with plastic wrap and punch down occasionally.




S'mores: '50s Prime Time Cafe, Disney's Hollywood Studios

2 whole graham crackers (4 sections)
1 milk chocolate bar (about 1.5 ounces)
15 large marshmallows
2 tablespoons chocolate syrup

1. Place graham crackers on an oven-safe plate. Top with chocolate bar and heat briefly under broiler in a hot oven.
2. Cut marshmallows in half and place over melted chocolate bar. Broil until marshmallows are golden brown.
3. Drizzle chocolate syrup randomly over marshmallows and serve immediately.




Cream Cheese Mashed Potatoes: Le Cellier, Canada (EPCOT World Showcase)

Yields: 8 servings
2 pounds Idaho potatoes, peeled
1/8 qt (1 stick) unsalted butter
1 cup (8 oz) cream cheese
1 cup warmed milk
1 tablespoon Kosher salt
black pepper to taste

1. Boil or steam potatoes until tender
2. Using food mill or mixer, incorporate all ingredients and adjust seasoning as necessary




Cottage Pie: Rose & Crown Pub, United Kingdom (EPCOT World Showcase)

Yields: 4 servings
1/4 cup butter
1 cup diced onion
1 1/2 pounds lean ground beef
Salt and freshly ground pepper to taste
1/4 teaspoon ground savory
1 cup brown gravy
2 cups mashed potatoes
Additional butter

1. Heat 1/4 cup butter in a 9-inch skillet. Add onion and cook until lightly browned, stirring.
2. Add beef, salt, pepper and savory and continue cooking 5 minutes longer. Stir in gravy and heat until bubbling.
3. Spoon into a buttered 8-cup flat casserole dish. Top meat mixture with mashed potatoes. Do with pieces of butter.
4. Bake at 400 degrees F for 15-20 minutes or until potatoes are lightly browned.





Belgian Waffle with Berry Compote and Whipped Cream: Belgium (EPCOT Food and Wine Festival)

Serves 4 (makes 8 4x4-inch waffles)

Belgian Waffles
2 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon dry active yeast
1 1/2 cups water
1/2 cups milk
2 tablespoons beer
1 egg
1 tablespoon vanilla extract
1 stick butter, melted

Berry Compote
1 tablespoon cornstarch
1 tablespoon red wine
1/2 cup apple, orange, or cranberry juice
1/4 cup sugar
1 teaspoon fresh lemon juice
1 cup fresh blueberries
1 cup fresh blackberries
1 cup chopped fresh strawberries
1 cup fresh raspberries

For Belgian Waffles: Sift flour into a large bowl. Add sugar and yeast. Create a well in the center of mixture. Add water, milk, beer, egg, and vanilla extract. Stir until mixture is just blended. (Don't worry if there are lumps; they will dissolve as the batter rests overnight.) Add melted butter, and stir until just incorporated. Refrigerate batter overnight. Bring mixture to room temperature. Ladle waffle better into a Belgian waffle maker; cook according to manufacturer's instructions. Serve warm with berry compote and whipped cream.

For Berry Compote: Combine cornstarch and red wine in a small bowl, stirring until cornstarch is dissolved. Set aside. Combine fruit juice, sugar, and lemon juice in a small saucepan. Bring to a simmer Add cornstarch misture, blueberries, and blackberries. Cook 1 to 2 minutes, until berries are softened and mixture is thickened. Add strawberries, stirring to combine. Remove from heat, and gently fold in raspberries. Serve warm over Belgian waffles.








Comments