Disney’s animated feature “The Princess and The Frog” will be released on March 16. As Disney has been wont to do recently, you can own The Princess and The Frog in either a Blu-ray / DVD combo pack with a digital copy or as a single-disc DVD. Both are available for pre-order now.
I have two “The Princess and The Frog” Blu-ray/DVD Combo packs to give away. Since so much of the movie centered around food, I thought I’d stick with a food themed contest.
To enter, post your favorite Disney recipe, official or something that reminds you of Disney, in the comments. I can only ship to a US address. Only one entry per person. Not valid where laws or rules prevent it. A valid email address must be provided so I can contact the winner. The contest closes at 11:59pm on March 19 2010. I’ll randomly draw two winners on March 20th.
Hmmm, how about the recipe for our famous Mickey Mouse pancakes?
Pancake recipe
Dry Ingredients:
2 cups all purpose flour
¾ teaspoon baking soda
1/3 tablespoon salt (table salt is ok but I prefer sea salt)
1 tablespoon sugar
Wet ingredients:
2 eggs, separate into whites and yolks
2 cups buttermilk
4 tablespoon melted butter
Directions
1) Whisk egg whites with buttermilk in a bowl.
2) In another bowl, whisk the egg yolks with the melted butter until the mixture is pale yellow.
3) Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until combined. It is ok to leave the lumps in, you do not need to remove all the lumps!
4) Place Mickey pancake mould on a preheated non-stick pan.
5) Using a small teaspoon, drop 3 teaspoons of batter into the center of the mould and quickly spread from the center outwards.
6) Cook for 2 mins or until the bottom has set, then flip the pancake. Cook again for 1 min and release from mould.
Makes 12 Mickey Mouse Pancakes.
We like to dress them up in our house with fresh blueberries, bananas, strawberries and a little syrup.
Recipe for a Dole Whip – or as close as I can come!
2 cans (20 oz. each) DOLE Crushed Pineapple
2 tablespoons lemon juice
2 tablespoons lime juice
1/3 cup sugar
1-1/2 cups heavy whipping cream, whipped
Drain pineapple; reserve 2 tablespoons juice. Set aside.
Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender or food processor container. Cover; blend until smooth.
Pour into two 1-quart freezer zipped bags. Store bags flat in freezer. Freeze about 1-1/2 hours or until slushy.
Stir gently pineapple slush into whipped cream until just blended, in large bowl. Return to freezer until completely frozen, about 1 hour
Churros
Ingredients: (Makes one platefull)
Vegetable or Olive Oil
1 cup water
1/2 cup margarine or butter
1/4 teaspoon salt
1 cup all-purpose flour
3 eggs
1/4 cup sugar
1/4 teaspoon ground cinnamon (optional)
Prepare to fry the churros by heating oil in a pan (1 to 1&1/2 inches) to 360 degrees F.
To make churro dough, heat water, margarine and salt to rolling boil in 3-quart saucepan; stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Beat eggs all at once; continue beating until smooth and then add to saucepan while stirring mixture.
Spoon mixture into cake decorators’ tube with large star tip (like the kind use to decorate cakes). Squeeze 4-inch strips of dough into hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels. (Mix Sugar and the optional cinnamon); roll churros in sugar or dump the sugar on the pile of churros.
Cheddar Cheese Soup from Le Celier
¼ pound bacon
1 medium red onion
½ cup celery
½ cup carrots
3 tablespoons flour
3 cups milk
2 cups chicken broth
12 ounces white Cheddar cheese
3 dashes Tabasco
½ teaspoon Worcestershire sauce
½ cup Moosehead Canadian Ale
salt and pepper to taste
1 tablespoon chives
Cook the bacon in a large heavy-bottomed, non-reactive soup pot over medium heat until wilted but not browned. Add onions, celery and carrots and cook until the onion is translucent and bacon has crisped. Sprinkle in flour and stir constantly for 2 minutes. Stir in milk and stock, a little at a time, blending well to ensure there are no lumps. Bring to a boil, then cover and simmer for 15 minutes. Remove from heat and whisk in cheese, Tabasco, Worcestershire and ale. Season with salt and pepper to taste. Serve with your favorite bread and top with chopped chives.
Recipe for Coconut Curry Chicken Soup (like what you would find at Boma!)
You Will Need:
5 boneless, skinless, chicken tenderloins cut into small pieces
Salt and ground pepper to taste
2 1/2 tsp curry powder
3tbs canola oil
6tbs butter or butter substitute
3/4 cup flour
4 cups chicken stock
1 tsp cayenne pepper
1 cup canned Rotel diced tomatoes (I used the ones w/ lime juice)
1 cup canned sliced potaoes
1/4 green pepper sliced and chopped
1 cup coconut milk
1/2 cup honey
Step 1. Season chicken with salt, pepper, and curry powder. Sear chicken in oil in 4 quart pot. Cook until almost done. Remove chicken and drain excess oil.
Step 2. Add butter to the same pot. Stir in flour, stock, cayenne pepper, tomatoes. Add honey, potatoes, green pepper, and coconut milk.
Step 3. Return chicken to the pot and bring to a boil to finish cooking and thicken the liquid.
Step 4. Serve it hot!
School Bread from Norway’s Kringla Bakery at Epcot
Ingredients
•2 pints water
•3 ounces dry yeast
•3 1/2 ounces sugar
•2 1/2 ounces butter (melted)
•1 teaspoon cardamom
•2 pounds flour
•1 whole egg
•8 ounces shredded coconut
•12 ounces vanilla custard
Directions
1.Heat water and butter to 95 degrees.F
2.Mix flour, sugar, cardamom, yeast, and egg together for five minutes until dough is stiff.
3.Form it like a ball and place in a bowl, cover with plastic wrap and let set for 45 minutes, or until dough has doubled in size
4.Roll the dough out like a sausage and cut into five ounce pieces. Roll each piece into a ball and put them on a non-stick sheet pan and let them set for 30 minutes. Bake for 15 minutes in 375 degree oven. Let cool.
5.Mix powdered sugar and water (use small amounts until proper consistency is achieved) to make icing and place in shallow pan. Form hole in bread using finger.
6.Dip bread in icing (hole side down) and sprinkle with shredded coconut.
7.Using pastry bag, squeeze vanilla custard inside of hole and swirl at top for decoration.
Vanilla Custard Filling
11.Ingredients
12.1 2/3 cups milk
13.1/4 cup sugar
14.1/4 teaspoon vanilla extract
15.4 egg yolks
16.1 tablespoon corn starch
17.In heavy saucepan bring milk to a boil. Set aside. In bowl, beat eggs, sugar, and vanilla until the mixture doubles by volume. Add the hot milk a few drops at a time to temper the eggs. Mix well after each addition. Place in metal mixing bowl and place over double boiler. Dissolve cornstarch in a little water and add in a thin stream while stirring constantly until it thickens to proper consistency. It must not boil. Cool by placing pan in ice bath.
This is the famous Monte Cristo sandwich recipe from the Blue Bayou restaurant in New Orleans Square at Disneyland.
Monte Cristo Sandwich
Monte Cristo Sandwich is served with currant jelly sauce. First prepare this, then make the batter. While it is chilling, put together the sandwiches. When the sandwiches are fried, the complete service is ready.
Currant Jelly Sauce
2/3 c. currant jelly
1 TB water
1 TB half and half
Combine jelly, water and half and half in blender and mix until smooth. Makes about 3/4 cup.
Batter
2/3 c. water
1 small egg
1/2 t. salt
1/8 t. white pepper
few drops yellow food coloring
2/3 c. all-purpose flour
1 3/4 t. baking powder
Place water, egg, salt, pepper and food coloring in a bowl and using an electric mixer, mix well at low speed. Add flour and baking powder and mix until batter is smooth. Chill. Makes enough for 4 sandwiches.
Sandwiches
8 slices white bread
4 slices turkey (1 oz. each)
4 slices swiss cheese
4 slices Pullman ham
Make 4 sandwiches, putting cheese between hand and turkey. Cut into fourths and put a toothpick through each quarter.
Final Preparation:
soybean or vegetable oil for frying
Confectioners’ sugar
currant jelly sauce
Heat about 6-inches of oil to 340F in a fryer. Dip sandwiches in batter to cover all surfaces. Deep fry sandwiches until golden brown, turning as needed. Remove from oil, take out toothpicks, sprinkle sandwiches with confectioners’ sugar. Serve with currant jelly sauce
Here’s my favorite shortbread recipe from my Winnie-the-Pooh recipe book… had it since I was little. :]
Ingredients:
2 cups all purpose flour
1/2 cup cornmeal
1/4 teaspoon baking powder
1 cup butter (2 sticks)
1/2 cup powdered sugar
2 drops almond extract
granulated or powdered sugar for decoration
Instructions:
Preheat oven to 325 F. Sift together flour, cornmeal, and baking powder in one bowl. In a seperate bowl, cream together butter, sugar, and almond extract. Add flour mixture and blend until dough is light and crumbly. Press dough evenly into 2 greased 9-inch round cake pans. Decorate by pricking with a fork, creating the outline of 8 pie wedges. Bake for 20 to 25 minutes, or until golden brown. Remove from oven and sprinkle lightly with granulated or powdered sugar. Cool in tins for 5 to 10 minutes before cutting and serving. Cut along lines created with fork. Serves 16.
Grilled Cheese Mickey Mouse
1 skillet (iron preferred)
1 glass cup (that fits inside sliced bread/american cheese)
American cheese slices
Light bread
Butter
1. Start by taking a glass cup and cutting out circles in the bread and cheese.
2. Preheat skillet to a medium heat.
2. Spread butter on 1 side of light bread. Use a skillet that fits two slices of bread. Cook two slices of bread at a time.
3.Put slice of butter in hot skillet.
4. Take non-buttered side of light bread and put in skillet, just for a few seconds until butter is melted good into bread. Then turn over to buttered side of bread and brown.
5. Add slice of cheese to one slice of bread, place other slice of browned bread to top of cheese. Flip until cheese is melted good between the 2 slices of bread.
6. To serve, take 3 grilled cheese sandwhiches and place in a mickey mouse shape on the plate. Done.
Froggy-in-the-Water Cupcakes Recipe
(This is from Tiana’s Cookbook and makes one dozen cupcakes):
Ingredients:
Blue food coloring
1 cup butter cream frosting
1 dozen baked cupcakes
12 large green gumdrops
2 dozen white chocolate chips
Black decorators’ icing
Directions:
1. Stir drops of food coloring into the frosting until you have a shade of watery blue. Frost the cupcakes.
2. For each cupcake, create a pair of frog eyes by slicing a gumdrop in half. Press a white chocolate-chip tip down into the cut surface of each gumdrop half, centering it near the bottom edge. Squirt a dab of black decorators’ icing onto each chip.
3. Set the frog eyes on the cupcakes, gently pressing them partway into the frosting to hold them in place.
Alternatively, French Onion Soup reminds me of Beauty and the Beast and the “Be Our Guest” scene. I make mine by shortcutting and using Progresso French Onion soup (cooked normally) and adding a lot of torn up french bread. Then I grate up a bunch of Gruyere Swiss cheese and a little bit of Parmesan cheese, completely cover the top of the soup crock with the cheese, and melt under the broiler until it’s golden brown. Mmm good. :-)
Thank you for the giveaway!
Tonga Toast from the Kona Cafe at the Poly
2 or 4 slices sourdough bread, cut 1 to 1 1/2 inches thick
1 banana
1/3 cup sugar
1 teaspoon cinnamon
1 egg
1/4 cup milk
1/2 teaspoon vanilla
oil or shortening for frying
whipped butter and/or syrup
Cut a 1-inch pocket in one side of each bread slice. Cut banana in half crosswise, then split each piece lengthwise. Remove peel and stuff two pieces of fruit in each pocket of bread; set aside. Mix sugar and cinnamon; set aside. Mix together well the egg, milk and vanilla.
Heat about 4 inches of oil in a pan to 350º F. Dip stuffed bread into egg/milk mixture and let it soak a few seconds to let penetrate bread. Fry bread on both sides in hot oil until lightly browned, about 3 minutes. Drain on paper towels or wire rack. Sprinkle with cinnamon sugar and serve.
This recipe reminds me of the famous spaghetti scene in Disney’s classic “Lady and the Tramp.”
Spaghetti Recipe
Ingredients
2 tbsps. cooking oil
1/2 onion, minced
1/2 lb. ground turkey, beef, or sausage
1 tsp. dried basil
1 tsp. dried oregano
1 (14-oz.) jar spaghetti sauce
1 (8-oz.) can tomato sauce
1/2 lb. dried pasta
2 cups water
Grated Parmesan (optional)
Directions
In a large pot, heat the oil and saute the onion until translucent. Add the meat and herbs and cook slowly, breaking up the lumps of meat with a spoon, until the meat is brown and cooked through. If you feel like it, drain off the fat.
Add the spaghetti sauce, tomato sauce, and salt and pepper to taste, and cook, stirring, for a couple of minutes.
Add the pasta and the 2 cups of water and bring to a boil, stirring. Then lower the heat, cover the pot, and simmer for half an hour. (Stir frequently to make sure pasta doesn’t scorch on the bottom.) If the mixture looks too dry, add up to half a cup of water. After half an hour, the pasta will be cooked through and the sauce thickened. Give it a final stir and serve with cheese.
How about those delicious beignets from appropriately, POFQ. (From allears.net)
Ingredients
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
Method
In a large bowl, sprinkle yeast over water, stir to dissolve. Add sugar, salt, eggs, and milk. Blend with rotary beater. Add 4 cups of 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 occassionally.
Blue Bayou Gumbo (Official Recipe)
1 lb. butter
1 lb. flour
22 cups chicken stock
6 1/2 oz. celery, diced
6 1/2 oz. onions, diced
1/2 lb. rice, cooked
3/4 lb. chicken, steak, or seafood, diced
2 cups tomatoes, diced
1/2 lb. okra, cut
salt to taste
1/8 oz. white pepper
1/8 oz. cayenne pepper
1/8 oz. gumbo file
4 oz. roux (2 oz. flour & 2 oz. butter)
Melt butter in a sauce pan; add flour to make a roux (mix of butter and flour). Cook for 15 minutes. Add onion and celery; cook for 5 minutes. Add stock (can be made with a mix of water and chicken base), making sure roux is dissolved completely. Simmer for 10 minutes, add remaining ingredients, and return to a simmer. Adjust salt to taster. (Note: If using seafood, add seafood at the last minute; make sure seafood is cooked before removing from pot.)
My favorite…everytime I go to Disneyland I *have* to have one of these…sugary sweet but good.
New Orleans Square “Mint Juleps” (non-alcoholic)
1 cup Sugar
3 tsp. Lime Juice Concentrate
3 cups Soda Water
6 tbsp. Creme DeMenthe
6 oz. thawed Lemonade Concentrate
Dissolve sugar into soda water. Add lime juice and lemonade and bring to boil.
Remove from heat and add Creme DeMenthe. Chill. To serve, combine 3 parts syrup
to 5 parts water. Yield: Approx. 2/3 gallon.
Puffed French Toast
from Crystal Palaces
2 whole eggs
2-1/2 tbsp. sugar
1/2 tsp. salt
1/2 tsp. vanilla extract
2 cups milk
1 cup flour
2-1/2 tsp. baking powder
12 slices Texas style toast, cut in half diagonally
cinnamon sugar mix (4 tsp. cinnamon + 3/4 c. granulated sugar)
Mix eggs, sugar, salt, vanilla, and milk until blended.
Slowly add flour and baking powder, mix until smooth.
Dip bread in batter.
Fry in hot skillet with 1″ oil until browned.
Drain on paper towels, and roll in sugar mix.
Beignets! There were featured in the movie and are also sold at Port Orleans! A delicious treat!
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 4 cups of 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. Dough keeps well in refrigerator for several days. Cover bowl with plastic wrap and punch down occasionally.
This recipe reminds me of something Snow White shouldn’t make with any apples she receives from strangers in the woods.
Caramel Apple Pie
from Liberty Tree Tavern, Magic Kingdom
Yield: 1 portion
6oz. Apple Filling
3oz. Shortbread crust (below)
4oz. Vanilla Ice Cream
1/4t. Powdered sugar
1oz. Carmel sauce (below)
Method:
Portion Short crust into 3oz. balls, then roll out to 1/8-inch thickness and put in small tins. Fill crust with 6oz. Apple filling, fold crust edges over apples in random a manner. Bake at 350 for 15 minutes. Keep pie warm in warmer. At time of service plate on star plate, dust with powdered sugar, then top with caramel sauce and serve with ice cream.
Shortbread crust
Yield: 3 pounds
1# Butter
6oz. Sugar
1/4t salt
4oz. Eggs
1.5# Flour
Method:
Cream butter, sugar, and salt together in mixer. Add eggs gradually until incorporated. Finally add flour to mixture and make dough. Remove dough and refrigerate.
Carmel sauce
Yield: 1.5 pounds
1# Sugar
1/4qt. Heavy cream
0.5oz. water
Method:
Add water and sugar it a pot and carmelize sugar to a golden brown. Add cream into carmelized sugar at lowered heat (gradually) until smooth. Cool.
When will the winners be announced?
The contest is now over. Congrats to the winners. Teresa, who gave us Tonga Toast, and Stephanie, who suggests the Coconut Curry Chicken Soup, please check your email for instructions on how to claim your DVD.
Thanks to everyone for participating.
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