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Category Archives: Disney Recipes

More New Tastes at Epcot International Food & Wine Festival Marketplaces

From September 27-November 11, you’ll have 46 days to sip and nosh your way around more than 25 World Showcase Marketplaces at the 2013 Epcot International Food and Wine Festival.  There are 40 adventurous new dishes and more than 80 new beverages all around World Showcase. And that’s just on the promenade!

More New Tastes at Epcot International Food & Wine Festival Marketplaces

What’s new this year?

  • You’ll find Florida grass-fed beef sliders with Monterey Jack and sweet and hot pickles at the Florida Marketplace.
  • New England clam chowder with a side of Tabasco at Hops & Barley.
  • Braised short ribs in Cabernet with mashed potatoes in France.
  • A kimchi hot dog with spicy mustard sauce in South Korea.
  • Vegetarian haggis at the new Scotland Marketplace.

For those of you who would like to try some of these amazing recipes at home, Epcot Food and Wine Festival’s creative team have just put the finishing touches on recipes for the 2013 Epcot International Food & Wine Festival cookbook and gave us a taste of some of the delicious new Marketplace dishes we shot for this year!

More New Tastes at Epcot International Food & Wine Festival Marketplaces

Last Year’s Cook Book

From seared rainbow trout in Canada to venison sausage in New Zealand and lemongrass chicken curry in Singapore, the new cookbook features recipes that you can carry home to recreate a special taste of the festival.

Here is one recipe you can try right now!

More New Tastes at Epcot International Food & Wine Festival Marketplaces

Garlic Shrimp with Tomatoes, Lemon and Broccoli Rabe
Serves 8

      24 medium shrimp (16/20), peeled and deveined
      1 tablespoon coarse salt
      1 tablespoon freshly ground black pepper
      1/4 tablespoon chili powder
      3 tablespoons extra virgin olive oil
      3 tablespoons oil from sun-dried tomatoes
      2 tablespoons chopped garlic
      1/2 cup sun-dried tomatoes in oil, drained and chopped
        3/4 pound broccoli rabe, cut into thirds

Juice and zest of 1 lemon

  1. Season shrimp with salt, pepper, and chili powder.
  2. Heat olive oil and sun-dried tomato oil in a large saute pan over medium heat.
  3. Add shrimp and cook for about 2 minutes, tossing once or twice. Add garlic, tomatoes, and broccoli rabe; cook another 2 to 3 minutes, tossing once or twice.
  4. Remove from heat and stir in lemon juice and zest. Season to taste with salt and pepper.

Cook’s notes: The “16/20” refers to the size of the shrimp, meaning 16 to 20 per pound.

Don’t Miss This Year’s Food and Wine Festival,
Book Your Walt Disney World Vacation Today!

Try the Recipe for Disney Cruise Line’s De La Costa Cream Cheese Flan at Home

When the transformed Disney Magic sets sail this October, Disney Cruise Line guests will be treated to a brand-new dining experience at Carioca’s, a restaurant named after Donald Duck’s parrot pal in “The Three Caballeros,” Jose Carioca. Latin influences will be apparent not only in the design of the room, which is inspired by the vibrancy of Rio de Janeiro, but also in many of the new menu items.

When the transformed Disney Magic sets sail this October, guests will be treated to a brand-new dining experience at Carioca’s, a restaurant named after Donald Duck’s parrot pal in “The Three Caballeros,”

Made with cream cheese, caramel and a sweet reduction sauce, and garnished with bananas and raspberries, there’s no doubt Carioca’s, De La Costa Cream Cheese Flan will be a guest favorite.

Give it a try yourself at home, and then be sure to taste this sweet indulgence when you sail on the re-imagined Disney Magic!
Disney Cruise Line’s De La Costa Cream Cheese Flan

De La Costa Cream Cheese Flan with Pedro Ximenez Reduction Sauce

Caramel Base
1 cup granulated sugar
1/4 cup water

Cream Cheese Flan
8 ounces cream cheese at room temperature
1 (14-ounce) can sweetened condensed milk
1 cup evaporated milk
1/2 cup whole milk at room temperature
1/2 teaspoon vanilla extract
5 eggs
2 egg yolks
Pinch coarse salt
Boiling water, for water bath

Pedro Ximenez Reduction
1/2 cup Pedro Ximenez wine (sweet wine)
1/2 cup sugar

Garnish
Sliced bananas
Raspberries

For caramel base:

  1. Place a 10-inch round cake pan on top of a folded dishtowel set inside a medium roasting pan. Set aside.
  2. Combine sugar and water in a small saucepan over medium-high heat. Stir until sugar dissolves. Brush sugar crystals from sides of pan with a wet pastry brush.
  3. Boil, swirling pan and occasionally brushing down sides of pan with wet pastry brush, until mixture is golden brown, about 5 to 6 minutes.
  4. Remove from heat and pour caramel into the bottom of the prepared cake pan. Cool to room temperature.

For cream cheese flan:

  1. Preheat oven to 350°F.
  2. Beat cream cheese in an electric mixer fitted with a wire whisk until smooth. Gradually beat in sweetened condensed milk, evaporated milk, and whole milk until smooth, scraping sides and bottom of bowl. Slowly add in eggs and the egg yolks, beating until completely combined. Stir in salt and vanilla extract.
  3. Pour mixture over caramel in prepared cake pan set inside the roasting pan. Open oven and place the roasting pan on the center oven rack. Carefully pour boiling water into roasting pan until water reaches halfway up the cake pan.
  4. Bake until a knife inserted into the center of the flan comes out clean, about 1 hour. Cool in water bath; when cool enough to handle, remove cake pan and cool completely. Refrigerate overnight or at least 6 hours before serving.

For Pedro Ximenez reduction:

  1. Combine sugar and Pedro Ximenez in a small saucepan over medium heat. Simmer until mixture is reduced by one-third, about 20 to 30 minutes.
  2. Remove from heat and cool to room temperature before serving.

Assembly:

  1. Run a thin knife around the inside edge of the cake pan to loosen flan. Shake pan gently from side to side until flan moves freely in pan. Invert a large plate over cake pan; holding pan and plate securely together, quickly invert and turn out flan onto plate. (Caramel will pour out over and around flan.)
  2. Cut flan into rectangles and top with sliced bananas and raspberries. Drizzle with Pedro Ximenez reduction.

Prepare and Enjoy Disney Cruise Line’s Marinated Lamb Chops At Home

Disney Cruise Line has shared an amazing recipe for it’s Marinated Lamb Chops with Couscous Tabbouleh and Mint Mojo, a guest favorite at Cabanas on the Disney Fantasy and Disney Dream.

The recipe for Disney Cruise Line's Marinated Lamb Chops with Couscous Tabbouleh and Mint Mojo

Marinated Lamb Chops with Couscous Tabbouleh and Mint Mojo 
Serves 4

Lamb Chops

1/2 cup extra virgin olive oil
1/2 lemon, zested and juiced
1/2 teaspoons dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1 clove garlic, roughly chopped
8 to 10 lamb chops
Light olive oil, for cooking

Couscous Tabbouleh

2 cups low-sodium vegetable stock
1 (10-ounce) box couscous
1/4 cup extra virgin olive oil
1 lime, zested and juiced
1 teaspoon ground cumin
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
3 plum tomatoes, seeded and finely diced
3 cloves garlic, finely minced
1 small red onion, finely diced
1/2 European cucumber, seeded and finely diced
1/4 cup finely chopped fresh cilantro
1/4 cup canned chickpeas, drained and rinsed

Mint Mojo

1 1/2 cups mint jelly
1 cup extra virgin olive oil
3 cloves garlic, roughly chopped
1 bunch mint leaves (about 1 packed cup)
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper

For lamb chops:

  1. Whisk together oil, lemon zest and juice, oregano, cumin, and pepper in a shallow dish. Add garlic. Add lamb chops and turn to coat.
  2. Cover with plastic wrap and refrigerate for at least 6 hours or overnight, turning occasionally.
  3. Remove chops from refrigerator and shake off excess marinade. Set aside.
    Heat a large grill pan or skillet over high heat. Brush pan lightly with oil. Add chops and cook 2 1/2 minutes per side for medium-rare.

For couscous tabbouleh:

  1. Bring vegetable stock to a boil in a small saucepan over high heat. Meanwhile, place couscous in a medium heatproof bowl. Drizzle with olive oil. When stock boils, carefully pour over couscous; cover tightly with plastic wrap and set aside 5 minutes.
  2. Uncover and fluff couscous with a fork. Stir in lime zest and juice, cumin, salt, and pepper. Add tomatoes, garlic, onion, cucumber, cilantro, and chickpeas. Stir to combine.

For mint mojo:

  • Combine all ingredients in a food processor. Pulse until well combined.

To serve:

  • Spoon a portion of couscous into the center of a plate; place 2 lamb chops onto the couscous. Drizzle mint mojo around the plate and garnish with a sprig of mint, if desired.

Have you tried this recipe yet? If so, we would love to hear how it came out!

Mickey Check for Kids’ Meals Debuts at Disneyland Resort, Walt Disney World Resort

From an udon noodle bowl at Carthay Circle Restaurant at Disney California Adventure park to turkey pot pie at Cinderella’s Royal Table at Magic Kingdom Park, the new Mickey Check is now featured on kids’ menus in both quick-service and table-service restaurants across Disneyland Resort and Walt Disney World Resort.

Mickey Check for Kids’ Meals Debuts at Disneyland Resort, Walt Disney World Resort

 

Following the introduction earlier this month at Be Our Guest Restaurant in Magic Kingdom Park at Walt Disney World Resort, the expansion of the Mickey Check helps families easily find nutritious choices, part of an ongoing program that launched in 2006 with nutrition guidelines. The Mickey Check makes it even easier to identify healthier food options in all of the Disney theme parks and resorts.

Choices that receive the Mickey Check must meet Disney Nutrition Guidelines that limit calories, saturated fat, sodium and sugar. For the Disney chefs, it’s been a fun challenge to tweak menus. For example, Blue Bayou in Disneyland park now offers seared salmon, spaghetti, broccolini and fresh fruit for kids. At Le Cellier Steakhouse in the Canada Pavilion at Epcot, there’s grilled sirloin with green beans and brown rice. (Kids’ Complete Meals must be ordered without substitutions and include at least three of the following food groups: fruits and vegetables; low-fat dairy; whole grains or lean protein, beans, eggs and nuts.)

Mickey Check for Kids’ Meals Debuts at Disneyland Resort, Walt Disney World Resort

 

While new to table-service restaurants, the Mickey Check also appears on some Disney-licensed food products sold at retail locations, on qualifying recipes at Disney.com and Family.com, and on menus at quick-service restaurants at Disneyland and Walt Disney World Resorts.

 

It’s Almost ‘Game On’ for Wreck-It Ralph at Disney Parks

It’s Almost ‘Game On’ for Wreck-It Ralph at Disney Parks

Meet Ralph, the “bad guy” who really wants to be a “good guy” in Disney’s newest animated adventure comedy“Wreck-It Ralph.” In the movie, Ralph goes game jumping across the arcade to prove he’s got what it takes to be a hero.

Now, Ralph’s set to do some park hopping, too! Ralph will be taking the train from Game Central Station to the Tomorrowland Starcade at Disneyland park, where you’ll be able to meet him starting this Friday, October 26.

Beginning October 28, Ralph will also be stopping in at The Magic of Disney Animation attraction at Disney’s Hollywood Studios, where part of the candy-coated cart racing game “Sugar Rush” is being recreated right now. So race on over to Disney Parks this fall to say “Hi!” to Ralph and his pal, Vanellope, and be sure to catch “Wreck-It Ralph” in theaters in 3D November 2.

We’re Almost Ready for the 2012 Epcot International Food & Wine Festival, How About You?

The Epcot International Food & Wine Festival will return to Walt Disney World Resort Friday, Sept. 28, and preparation is already flowing at a fast pace behind the scenes.

Here’s a look at just how two of our chefs are adding character to this year’s event.

Carthay Circle Lounge Cocktails, Appetizers Elevate Theme Park Eats at Disney California Adventure Park

We can’t think of many places more special than the cool downstairs lounge at Carthay Circle Restaurant, where guest can sip a classy cocktail and relax – hard to imagine you’re in a theme park when you settle back in the comfy chairs and order a Pimm’s Punch, pear martini or the divine Bloody Mary (garnished with a dehydrated, horseradish-crusted tomato), all served in elegant glassware. Even the ice is drink-specific.

Add an order of the deviled eggs with smoked salmon and lemon crème fraîche, duck confit sliders or roasted Moroccan lamb meatballs and you’ll be totally transported to your happy place.

This short clip shows the bartenders in action. And below is the recipe for the classic Bloody Mary. We don’t have a recipe for the dehydrated horseradish-crusted tomato garnish, but it sips just fine without. Cheers!

 

Carthay Circle Lounge Bloody Mary
Serves 1

1.5 ounces Belvedere Bloody Mary Vodka
3 ounces Finest Call Loaded Bloody Mary Mix
1/4 ounce Fee Brothers Zesty Deli Dill Pickle Brine
4 drops The Bitter End BBQ Bitters
Dill sprig, dehydrated horseradish-crusted tomato slice, for garnish, optional

With ice, shake together vodka, Bloody Mary mix, pickle brine and bitters in a mixing glass. Strain over fresh ice in a tumbler and garnish with a dill sprig and dehydrated tomatoes, if desired.

Easy Apple Crisp from Disney’s Grand Californian Hotel & Spa at the Disneyland Resort

Here’s a sweet ending that’s delish year-round. Disneyland Resort Assistant Pastry Chef Nubia Renteria shows how simple it is to pull together an impressive apple crisp that’s on the menu from time to time at Napa Rose at Disney’s Grand California Hotel & Spa. With a crunchy topping of sugar, oats, pecans and coconut with buttery, tart apples and a swirl of Brandy, Chef Nubia tops it with homemade Manchego cheese ice cream. But it’s OK to just to add a scoop of your favorite vanilla ice cream for an easy bowlful of comfort.

Apple Crisp
Serves 6

Apple Filling
1 1/2 pounds crisp apples, such as Fuji or Braeburn
3 tablespoons unsalted butter
3/4 cup sugar
1/4 cup fresh lemon juice
2 tablespoons Calvados (apple brandy)
2 teaspoons cornstarch

Crumble Topping
1 cup all-purpose flour
1/2 cup sugar
1/2 cup brown sugar
1/2 cup oats
1/4 cup chopped pecans
1/4 cup shredded coconut
3 tablespoons unsalted butter

Manchego Cheese Ice Cream
8 egg yolks
3/4 cup sugar
2 cups heavy cream
3 cups half-and-half
1 vanilla bean, split lengthwise
1/2 pound Manchego cheese, cut into 1 inch cubes

For apple filling:

  1. Peel apples and cut into 1/4-inch dice. Set aside.
  2. Melt butter in a large sauté pan over medium heat; add sugar, and stir about 2 minutes or until sugar melts.
  3. Add diced apples, and cook about 3 minutes or until apples just begin to soften. Combine lemon juice, Calvados, and cornstarch in a small bowl; stir until cornstarch is dissolved.
  4. Add lemon juice mixture to the pan, and cook about 4 minutes, stirring, until juices thicken. Serve warm.

For crumble topping:

  1. Preheat oven to 350˚F.
  2. Combine flour, sugar, brown sugar, oats, pecans, and coconut in a large bowl; stir until well combined. In a microwave-safe bowl, melt butter. Slowly add melted butter to the bowl, stirring to incorporate.
  3. Pour mixture onto an un-greased cookie sheet, breaking up large clumps with your fingers. Bake 10 to 14 minutes, or until golden brown. Set aside to cool slightly; break up any remaining big pieces to achieve a crumbly consistency.

For Manchego cheese ice cream:

  1. Whisk together egg yolks and sugar in a large bowl until pale and fluffy; set aside.
  2. Combine cream, half-and-half, and vanilla bean in a medium saucepan over medium-high heat; bring to a simmer. Slowly ladle 1 cup hot cream mixture into egg yolks, whisking constantly. Pour egg-cream mixture back into the saucepan, and cook about 4 minutes, stirring constantly, until mixture coats the back of a wooden spoon. Pour mixture into a large bowl.
  3. Add cheese cubes and stir. Cool to room temperature, stirring occasionally. Once cooled, pour custard through a fine-mesh sieve into a large bowl. Discard cheese and vanilla bean. Refrigerate custard until cold, then freeze in an ice-cream maker according to manufacturer’s instructions.

To serve:

  1. Spoon apple filling into serving dish and sprinkle with crumble topping.
  2. Serve with a scoop of Manchego cheese ice cream on the side.
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