Recipe | the disney food blog

DIY Disney: Disneyland Hotel Banana Bread and Prime Time Meatloaf

This week, I was sent some great DIY Disney photos from Max, who writes the Designing Disney blog. Max was inspired by Chef BigFatPanda’s handiwork in the kitchen when he created the 50’s Prime Time Cafe Meatloaf and decided to make his own version!

And, of course you need a little something sweet after dinner! I think Max made a great choice with the Disneyland Hotel’s banana bread!

Here are the resulting pics — looks delish… (click on pics to see larger version):

“Pièce de résistance”

Disneyland Hotel Banana Bread
I’ve included the recipe for this one at the end of the post. The meatloaf recipe can be found here.

All ready!

Max — Thank you for sharing your culinary prowess with us! Bon Appetit!

Disneyland Hotel Banana Bread Recipe
Ingredients
* 1 cup butter [Read more…]

Recipe: Spanakopita from Chef Cat Cora, Kouzzina

By AJ 4 Comments

Kouzzina Spanakopita

I haven’t seen any Kouzzina recipes floating around since its grand opening last fall, so I found this Cat Cora Spanakopita recipe on the Food Network site. I figure, since the restaurant is Cat’s first signature restaurant, the Disney version can’t be too far from this one, right? 😉

The main difference I see is that this recipe is in pie form, where Disney’s portions are clearly made individually. @gbastian suggested via twitter to swap out the pie crust for puff pastry, or you can go Greek and use phyllo.

We sampled Spanakopita when we visited Kouzzina last September, and, [Read more…]

Recipe: Potatoes With Afritude

By AJ 5 Comments

Boma's Potatoes with Afritude

I thought this would be a really fun one to make at home this weekend! Be sure to let me know if you try it out 🙂

POTATOES WITH AFRITUDE, Boma, Animal Kingdom Lodge
Yield: 10 servings

Ingredients:
5 lbs. Red Skinned Potatoes (any variety of potato may be used)
2 ounces Olive Oil
3 T. Curry Powder
2 T. Turmeric
1 T. Garlic Powder
1 T. Paprika
To taste Salt and Pepper

Method:
Wash potatoes well, and cut into wedges. In a large bowl mix the spices and olive oil. Add the raw potatoes. Coat the potatoes with the spice mixture. Place the potatoes on a baking sheet, place in a preheated 350 degree oven and bake for 30 minutes.

Recipe Credit: DisneyRecipes.homestead.com

Recipe: Crystal Palace “Pooh’s Breakfast Lasagna”

By AJ 10 Comments

Pooh's Breakfast Lasagna (photo copyright DisneyFoodBlog)

This breakfast lasagna has made a stir ever since it was first included in the Crystal Palace character breakfast. It’s a multi-layered miracle, and quite difficult to accomplish from what I’ve heard! Several folks suggest making the recipe in stages… . I know there are a lot of incredibly talented chefs and bakers out there — I’d love to hear how this recipe turns out for you!

Recipe credit goes to:Dr. House at RecipeZaar.com. Check out the actual recipe link, as he’s made some good notes, and others have made some really helpful comments.

INGREDIENTS

Pastry cream

* 1 1/2 teaspoons vanilla extract
* 6 egg yolks
* 1 1/2 cups milk
* 1/4 teaspoon salt
* 1/4 cup all-purpose flour
* 3/4 cup sugar

Pancakes

* 1 1/2 cups sifted flour
* 2 1/2 teaspoons baking powder
* 3/4 teaspoon salt
* 1 egg, well beaten
* 1 1/4 cups milk
* 3 tablespoons shortening or salad oil

Waffles

* 1 1/2 cups sifted flour
* 2 1/2 teaspoons baking powder
* 3/4 teaspoon salt
* 1 egg, well beaten
* 1 1/4 cups milk
* 1/2 teaspoon pure vanilla extract
* 3 tablespoons shortening or salad oil

Pound Cake

* 3 cups cake flour
* 6 large eggs
* 1 lb butter
* 1 lb sugar
* 2 teaspoons pure vanilla extract
* 1/2 teaspoon salt
* 1/2 cup milk

Custard

* 6 large eggs
* 1 1/2 pints heavy cream
* 1 pint half-and-half
* 1 ounce brandy
* 1/4 ounce nutmeg
* 1/2 ounce cinnamon
* 1 1/2 cups sugar

Additional Ingredients to Assemble

* 1 cup frozen raspberries
* 1 cup frozen blueberries
* 3 bananas
* 1 tablespoon butter

Baking and Garnishing

* 1 banana
* 1/4 cup brown sugar
* 1/2 pint your favorite fresh berries

DIRECTIONS

1. Make the Pastry Cream first.
a. In a 2 quart saucepan, combine sugar, flour, salt and milk and whisk; over medium heat, cook while stirring until mixture thickens.

b. In a small bowl with a fork, beat egg yolks slightly, beat small amount of milk mixture into yolks.

c. Slowly pour egg mixture back into milk mixture.

d. Stirring constantly, cook over medium low heat until mixture thickens.

e. Remove from heat and stir in vanilla extract. Chill cream until ready to use.

2. While cream is chilling, make pancakes, waffles and pound cake:
Pancakes: (note the 3 TB. shortening should be melted and slightly cooled)
Sift together flour, baking powder and salt. Mix egg, milk and shortening. Pour milk mixture into dry ingredients and stir only enough to moisten. Do not beat or the pancakes will be tough. Bake on a hot griddle, lightly greased if necessary. Turn pancakes only once.

Waffles:
Sift together flour, baking powder and salt. Mix egg, milk, vanilla and shortening. Pour milk mixture into dry ingredients and stir only enough to moisten. Do not beat or the waffles will be tough. Bake in waffle iron following waffle iron instructions.

Pound Cake:
Sift the flour into a large mixing bowl. Stir in sugar, using a large spoon. Add room temperature butter. Add eggs. Using a mixer on low speed, slowly add the milk, and then the vanilla extract. After thoroughly stirred, turn mixer to medium for a few minutes, then to high. Mix thoroughly. Preheat oven to 325 degrees. Grease a standard tube pan with butter, then lightly flour it, shaking the excess from the pan. Pour in the mix and bake the cake for about 1 hour and 20 minutes. Check the doneness of the cake with a toothpick. Allow cake to cool for 15-20 minutes in the pan, then crumble the cake into small crumbs with your hands.

3. Custard:.
Combine all ingredients in a mixing bowl and whisk until fully incorporated. Chill until ready to use. Makes 1 1/2 quarts.

Assembly:

Put a layer of waffles in a buttered casserole dish. Sprinkle a quarter of the pound cake over the waffles. Peel and slice the bananas. Layer with half of each of the following: the cut bananas, frozen raspberries, and frozen blueberries. Sprinkle half of the remaining pound cake over the fruit, then top with the rest of the fruit. Top the fruit with a layer of pancakes, the sprinkle the rest of the pound cake on top. Press down on the layers to pack firmly. Slowly add the 1 1/2 quarts custard mixture until the entire dish is saturated.

Baking and Garnishing:
Bake in a 350 degree oven for 60 minutes. (Oven thermometer placed in center of dish should register 165 degrees.) Top the lasagna with a layer of 2 1/2 cups pastry cream. Slice the banana and layer on top of cream. Sprinkle sugar on top and place casserole under the broiler until browned. Garnish with fresh fruit and serve.

Recipe: Mango Mousse from Epcot Food and Wine Festival

By AJ 3 Comments

Since the 2009 Epcot Food and Wine Festival is less than 30 days away, I thought it’d be fun to look at a recipe from last year’s festival!

mango-mousse

This Mango Mousse is from the India kiosk on the World Showcase promenade! It’s not on this year’s Food and Wine Festival Menu, but it still looks pretty tasty to me! Especially for these last few days of summer… 🙂

Mango Mousse, India, 2008 Epcot Food and Wine Festival
Ingredients:
1 ½ cups heavy cream
1 cup vanilla pudding
1 cup mango puree
¼ cup powdered sugar, sifted
1 tablespoon lemon juice

Method of Preparation:
1. Peel mangos and puree them.
2. In another bowl, whip up heavy cream until firm.
3. Add vanilla pudding, puree, sifted powdered sugar and lemon juice. Mix with spatula.
4. Pour into cups.
5. Garnish with a little mango puree.
6. Chill.

I’d like to do a few more of these Food and Wine Festival recipes before this year’s event begins. If you have photos or recipes of Festival food that you’re willing to share, drop me a line via facebook, twitter, or email. Thanks!

Photo Credit: Dragonfiregrill
Recipe Credit: AllEars

Interview: Celebrity Chef Kevin Dundon of Raglan Road

By AJ 16 Comments

Chef Kevin Dundon

Huge thanks to Chef Kevin Dundon, TV celebrity chef, restaurateur, and Master Chef of Downtown Disney’s Raglan Road, for taking the time to answer a few questions from the DisneyFoodBlog (especially the one about his 2009 Epcot Food and Wine Festival appearance this October)!

Be sure to stick around post-interview for an information collage about Chef Dundon’s varied career (he’s a young guy, but he’s had some serious culinary adventures!) along with some fantastic recipes from Raglan Road and his award-winning hotel and restaurant, Dunbrody House.

DisneyFoodBlog: What was your culinary vision for Raglan Road (as an authentic Irish pub); has it changed over the 4 years of the restaurant’s existence?
Chef Dundon: I love Raglan Road, because I take Irish dishes and give them a face lift. I can be very creative there; the menu is always changing, which keeps us up-to-date with fresh and interesting new products and procedures.

Raglan Road

DFB: What factors did you take into consideration when creating a menu for a theme park audience? How did this menu construction differ from those you’ve created for other restaurants and projects?
CD: I had to bear in mind that we would be catering for much larger numbers in Raglan Road. And also we, because of our location, get a large number of families. (Because of this, we have been voted in the top 50 in Open Table Family Dining.) Creating a meal experience for the entire family is our main goal, and the emphasis of our food is on fresh, additive-free food.

DFB: What do YOU order when you go to Raglan Road?
CD: I love the gourmet shepard’s pie; or I sometimes think you just can’t beat the fish and chips. Because everything is so good, it is very hard to select a favorite.

Wildforest Mushroom Chowder

DFB: Raglan Road, Orlando, was your second US restaurant. Since then, you’ve launched a third (with more on the way?). What do you enjoy about working and spending time in the US culinary arena?
CD: Yes — we are hoping to open a new restaurant within the next year! I love spreading the word on great food that originates from Ireland and Dunbrody House. I like to educate people of the great fun and sense of enjoyment that can be achieved through food.

DFB: You’ll be the host chef AND celebrity chef for the Culinary Adventure in Signature Dining at Raglan Road at the 2009 Epcot Food and Wine Festival this Fall. Any chance you could share a couple of the dishes the audience will get to taste at that event?
CD: Well, a lot of this is still under wraps at the minute, but I will give you a sneak preview by saying that we will be doing pan-seared Boston scallops and a suckling pig…can’t wait!

Battered Sausages with Mustard Mayonnaise

DFB: Is there a particular person or a memory that inspired your path in the “food business?”
CD: Yes. A chef called Dario Oterello. He was a Spanish chef, and he really gave me insight into flavoring food appropriately whilst letting the individual flavors stand for themselves.

DFB: Do you think your interest in architecture affects your recipe development and cooking?
CD: Yes; food is all about design, creativity, and putting the right “blocks” together.

DFB: Does your family like to spend time together in the kitchen?
CD: We would cook everyday together! I love to get my kids involved in cooking; it gives a very keen interest in food, which is my passion.

Dunbrody Kiss

DFB: What’s next up in the queue for you? Any projects coming up that you’re particularly excited about?
CD: Yes, I’m always busy! At the moment, I’m finishing the final stages of preparation on the Epcot International Food and Wine Festival plans. I’m also starting work on my next (third) cookery book to follow on from “Great Family Food.” I’m also looking forward to beginning my own television show.

Chef Dundon’s Accomplishments Reel
Celebrity Chef Kevin Dundon has cooked for many well-known celebrities during his career, including Her Majesty, the Queen; President Bush; and Bono. He has spent time in kitchens all over the world, from Switzerland, to Canada, to the US, and back to Ireland, where he served as the Executive Head Chef of the Shelbourne Hotel in Dublin, widely recognized as one of the most prestigious Chef appointments in the country.

Dunbrody House

Today, Chef Dundon is the Chef/Proprietor of Dunbrody Country House Hotel & Restaurant, located in South East Ireland and established in 1997 by Chef Dundon and his wife Catherine. Considered one of Ireland’s Premier Hotels & Restaurants, it has earned many awards, including Andrew Harper’s Grand Award for best Hideaway in the World, Restaurant of the Year, and several Michelin Guide awards.

In addition to his work with Dunbrody House and other projects globally, Chef Dundon continues to film television appearances and documentaries for national and international networks (including The Food Network, ESPN, the Travel Channel, and NBC), write for several culinary magazines and newspaper columns, produce cookbooks (including Full On Irish: Creative Contemporary Cooking, and Great Family Food), and serve as Signature/Master Chef for two other US restaurants in addition to Disney World’s Raglan Road, The Nine Fine Irishmen in Las Vegas, and Raglan Road’s sister restaurant in Kansas City.

Dunbrody Cookery School

When he’s NOT working, Chef Dundon spends time with Catherine and their three kids. The family just put the finishing touches on a brand new home in Ireland (which Chef Dundon’s love of architecture and design keenly inspired).

For more information on how YOU can take master cooking classes with Chef Kevin Dundon, check out the Dunbrody Cookery School.

Also, don’t forget to book NOW (407-WDW-FEST) to attend Chef Dundon’s signature dining experience at the 2009 Epcot Food and Wine Festival: October 13, 2009, 6:15 p.m., Raglan Road at Downtown Disney. Cost: $115

You can follow Chef Dundon on twitter at @ChefDundon.

Just to finish up, here are a few of Chef Dundon’s original recipes from Dunbrody House and Raglan Road! (You can see photos of these scattered throughout the post.)

Duncanon Seafood Chowder

Wild Mushroom Chowder (Eatin’ and Drinkin’)

Beer Battered Cocktail Sausages with Mustard Mayonnaise (Dalkey Duo)

Loin of Ham/Bacon with an Irish Mist Glaze (Kevin’s Heavenly Ham)

Dunbrody Kiss

Bread and Butter Pudding (Ger’s Bread and Butter Pudding)

Updated Recipe: School Bread from Norway’s Kringla Bakeri Og Kafe

By AJ 26 Comments

Updated: May 17th, 2020

School Bread is one of my favorite eats in Disney World, and I can’t wait to share this not-too-sweet-but-completely-awesome recipe with you!!

Epcot Norway School Bread

Pastry
Ingredients
2 cups water
1 packet or 2 1/4 teaspoons of dry yeast
3 1/2 ounces sugar
2 1/2 ounces butter (melted)
1 teaspoon cardamom
2 pounds flour
1 whole egg

Method
Heat water and butter to 95 degrees. Mix flour, sugar, cardamom, yeast, water, and butter together for five minutes until dough is stiff. Form it like a ball and place in a bowl, cover with plastic wrap and let proof for 45 minutes, or until dough has doubled in size. 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 proof for 30 minutes. Bake for 15 minutes in 375 degree oven. Let cool or ice while warm for a thinner glaze, but let cool before adding custard.

Vanilla Custard (or substitute vanilla pudding)
Ingredients
1 2/3 cups milk
1/4 cup sugar
1/4 teaspoon vanilla extract
4 egg yolks
1 tablespoon corn starch

Method
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.

Icing
Ingredients
1 cup powdered sugar
1 Tablespoon milk or water
1/4 teaspoon vanilla
8 ounces shredded coconut

Method
Mix powdered sugar, vanilla, and water or milk (use small amounts until proper consistency is achieved) to make icing and place in shallow pan. Form hole in bread using finger. Dip bread in icing (hole side down) and sprinkle with shredded coconut. Using pastry bag, squeeze vanilla custard inside of hole and swirl at top for decoration.

Recipe Credit: Modified from KeyIngredient

Recipe: Potato & Leek Soup, Rose and Crown Dining Room

By admin 10 Comments

I have every intention of using this photograph again in a blog post about soup at Disney World. (Because I. Love. Soup.) But, for now, it’s serving its purpose as your motivation to add this recipe to your dinner plans as soon as the Fall chill sets in!

The soup is so rich I could barely finish (but I persevered). You can find it at the Rose and Crown Dining Room in Epcot’s World Showcase.

I’m finding two recipes on the internet, so I’ll post both:

The most common version, which I’m finding in several locations; usually dated 2007:

Ingredients:
3 pounds Idaho potatoes
3 cups onion, diced
3 cups leeks, diced
1 TB butter
1 quart heavy cream
salt and pepper to taste

Method:
1. Bake the potatoes in a 375 degree oven for 50 minutes.
2. Saute onions and leeks in butter on low heat until clear.
3. Add heavy cream.
4. Once potatoes are done, scoop the center out with a spoon.
5. Once the heavy cream comes to a simmer, add the potatoes you scooped out.
6. Let simmer for 10 minutes, then pull off stove and puree the soup in a blender.
7. Next, strain through a fine mesh strainer. Taste and season with salt and pepper.
Cook’s Note: You must cool as soon as possible. If you cook the soup too long afte adding potatoes, the soup will come out brown.

From AllEars, dated 2008:

Makes 1 gallon, 16 8-ounce portions

Ingredients:
6 potatoes
4 quartts heavy cream
1 onion, diced
2 bunches leeks, white parts only, cut up
1/4 cup butter
salt and pepper to taste

Method:
Cut up potatoes and cover with water to keep from turning brown. Wash the leeks (white part only). In a heavy pot, melt the butter, then add onion and leeks. Cook 5-10 minutes. Add potatoes and cream, simmer until potatoes are soft. When potatoes are done, puree with hand blender until smooth. Season with salt and pepper to taste.

Disney Food Recipe: Pop Century’s Tie-Dye Cheesecake

By admin 20 Comments

This cheesecake was a hot topic when POP Century Resort first opened in 2003 (do you remember?), and it’s still as weird, wacky, and delicious as it ever was.

Disney's Pop Century Resort

Now, Disney’s got some “pricier” cheesecakes around property, but it’s tough to beat this one for outright fun. This’ll be a great alternative to standard birthday cakes for those old hippies in your life 😉

Recipe:
Red Velvet Cake (“crust” portion):
1/4 c butter, softened
3/4 c sugar
1 egg
1 tablespoon cocoa
1 ounce red food coloring
1/2 teaspoon vanilla
1/2 teaspoon salt
1/2 c buttermilk
1 c flour
1/2 tablespoon vinegar
1/2 teaspoon baking soda

Preheat oven to 350 degrees F. Grease the bottom and sides of a 9″ springform pan.

Cream together butter, sugar, and eggs. Make a paste of cocoa and food coloring. Add the paste to the creamed mixture. Mix salt and vanilla in buttermilk and add alternately with the flour. Mix soda and vinegar separately, add last, folding in. Do not beat after adding soda mixture. Pour batter into prepared pan. Bake at 350 for 30 minutes or until tester comes out clean. Cool cake in pan.

Lower oven temperature to 325 degrees F.

Cheesecake Filling:
1 1/2 lb. Cream Cheese
1 1/3 c Sugar
5 Large Eggs
16 oz. Sour Cream
1/4 c Flour
2 teaspoon Vanilla
2 teaspoon Lemon Juice

NOTE: All above ingredients should be at room temperature before you begin.

Preparation:
Start by beating the cream cheese until light and fluffy. Keep the mixer on a low setting throughout the beating and mixing process. Add the sugar a little at a time and continue beating until creamy. Add one egg at a time and beat after each egg. When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well. Add the sour cream last and beat well.

Divide the batter into 6 bowls and color each one:
red, purple, yellow, light blue, green, orange

To assemble, drop large spoonfuls of the colored batters randomly on top of the red velvet cake still in the pan. Swirl each layer slightly. Place on the top rack in the middle of a 325 degree preheated oven for one hour and 15 minutes. When time is up, prop open oven door and leave the pan in the oven for one hour. After one hour, remove from oven. Let cool enough before the cheesecake is put into the refrigerator for 24 hours.

Thanks to the Pop Century Fan Site for the photo!

Recipe: Boma’s Zebra Domes

By admin 28 Comments

Boma's Zebra Domes

The Little Dessert That Packs a Punch
Disney theme parks have their iconic treats (think Dole Whips and Mickey Bars), but the Disney World resorts have theirs as well. One of the most well-known and documented of these is the coffee-kahlua flavored Zebra Dome made famous by Animal Kingdom Lodge’s Boma Restaurant.

Animal Kingdom Lodge's Boma Restaurant

While these take a while (many ingredients and even more steps) to make, the outcome is pretty extravagant. I’ve often found that people either passionately love these little desserts or vehemently hate them. You rarely find someone in between!

These are great to make for your next dinner party, or, if you’re wild and crazy, for your 4th of July Barbecue! (You KNOW that’s what you were thinking! Be honest!)

Now, the flexipan domes the recipe calls for seem really expensive! Does anyone have any good alternatives?

Where to Find ‘Em
Zebra Domes are a staple at Boma, a table-service buffet restaurant at Animal Kingdom Lodge (call 407-WDW-Dine for reservations). But due to popular demand, you can also purchase them in the quick service location, The Mara, as a grab-and-go item.

Zebra Domes Grab-and-Go at The Mara

Recipe
1 pound milk chocolate
¼ cup espresso coffee
5 egg yolks
¼ cup + 1 tablespoon sugar
6 sheets gelatin
½ cup Kahlua Liqueur
4 cups heavy cream
¾ cup white chocolate ganache
¼ cup dark chocolate ganache
sponge cake (store-bought or your favorite recipe)

1. Melt milk chocolate.
2. Whip heavy cream to soft peaks.
3. Mix yolks with sugar.
4. Soften gelatin leaves in cold water.
5. Mix gelatin with Kahlua and coffee. Set bowl over hot water bath to dissolve the gelatin.
6. Fold ⅓ of whipped cream into the chocolate.
7. Add the yolks, then the gelatin mixture.
8. Fold in the rest of the cream.
9. Pour mousse in flexipan domes almost to the top.
10. Place sponge circle (¼” thick yellow cake cut in a circle) on top. Leave in the freezer to set.
11. Once hard, unmold and place in glazing racks.
12. Make white chocolate ganache and chocolate ganache.
13. Put chocolate ganache in a pastry bag. Ladle white chocolate ganache to cover each dome. Simultaneously, pipe a stripe design of chocolate ganache over the dome.
14. Refrigerate to allow the glaze to set.
15. Decorate the bottom edge with coffee crunch.
16. Place a chocolate covered coffee bean on the center of each dome.

Note: One sheet of gelatin is equal to one teaspoon of unflavored powdered gelatin dissolved in ¼ cup of water.

The Mara photo courtesy of AKLResort.com.

Recipe from Key Ingredient. Also, here’s a good ganache recipe just in case you don’t have one handy… .

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