Recipe Recommendations: Disney Edition
- Valentina Sapia
- May 7, 2021
- 5 min read
The Grey Stuff (From Beauty and the Beast) (you can do all the recipe or just the grey stuff)
Ingredients:
Cookie
⅔ cup butter
5 tbsp sugar
1 ⅓ cups flour
Muffin
Red velvet cake mix (can be from a box or homemade)
Filling
1 cup raspberries
2 tbsp sugar
2 tbsp water
¼ cup powdered sugar
Grey stuff
3.4 oz vanilla pudding mix
1 ½ cups milk
15 oreo cookies
1 cup whipped topping
3 tbsp chocolate pudding mix
How to make it
To start preheating your oven to 180 degrees.
Next, mix the butter and sugar with an electric mixer.
Then add the flour to the mixture until a dough forms.
On a flat floured surface roll out your dough until it is thin (about a quarter-inch).
Then cut out your cookies using a cookie cutter or a small tart pan.
Place the cookies on a baking sheet and bake for 15 to 20 minutes.
For the center of the dessert (muffin), you will have to grease up a cupcake tin and pour the velvet cake batter ¾ of the way full
Bake them at 180 degrees for 16 to 19 minutes.
For the raspberry filling add your raspberries, sugar, and water into a pot and cook on medium heat for 10 minutes.
Pour the mixture through a fine-mesh strainer to remove the seeds.
Next, add the powdered sugar, mix it, then set it aside.
Into a large bowl, you need to mix the vanilla pudding mix and milk, then place in the refrigerator so chill for 5 to 15 minutes.
Next, add the oreo cookies into a food processor and mix until they are finely crushed.
Add the oreo crumbs into the pudding mixture and fold in the whipped topping
Finally, add the chocolate pudding mix and stir till combined then chill in the fridge for 1 hour.
To assemble the dessert you need to slice the top of the muffin, then flip it (the smallest end should be on the top), and center it on top of the cookie.
Carve a small hole in the center of the muffin and fill it with your raspberry filling (you can put on top a raspberry)
Lastly, pipe on your gray stuff all around the muffin covering it completely (you can add toppings of your choice)
Nick Wilde's Pawpsicles (Zootopia)
Ingredients
1 cup chopped strawberries
1 cup raspberries
¼ cup sugar
1 tbsp vanilla
2 cups cherry juice
¼ cup sugar
How to make it
Add the strawberries, raspberries, sugar, and vanilla to a bowl and mix them together.
Put it in a pot and let it simmer for 15 minutes.
In another pot add the cherry juice and the sugar.
Then combine both mixtures in a bowl.
Add the mixture to the mold of choice and put the popsicle sticks.
Let it freeze for 5 hours at least
Beignets (the princess and the frog)
Ingredients
1/2 teaspoon dry yeast
1/4 cup warm water
1/4 cup sugar
2 tablespoons vegetable shortening (or unsalted butter)
1/2 teaspoon salt
1/2 cup heavy cream
1 egg
4 cups all-purpose flour
1/2 cup boiling water
Vegetable oil for frying
Powdered sugar
How to make it
Put the yeast in warm water in a small bowl. Let stand for 5 minutes.
Combine sugar, shortening, salt, heavy cream, egg, flour, and boiling water in a large bowl; stir in yeast mixture. Mix the dough just until combined and smooth. Let the dough rest for 30 minutes.
Roll to ¼ inch thickness and cut individual beignets into 2 x 3-inch pieces. Cover with a towel and let the dough rise until doubled in size in a warm area, about 1 to 1 ½ hours.
Pour enough oil into a deep-sided pot until it reaches 2 inches up sides; heat oil over medium heat to 180°C.
Lightly press beignets to flatten slightly.
Add a few beignets to oil; fry until golden brown on both sides (turn once).
Remove from the hot oil and place on a baking sheet lined with paper towels.
Dust with a generous amount of powdered sugar before serving (you can add honey).
Recipe: https://disneyparks.disney.go.com/blog/2017/02/recipe-celebrate-mardi-gras-with-beignets-from-sassagoula-floatworks-and-food-factory-at-disneys-port-orleans-resort-french-quarter/
Confit byaldi (Ratatouille)
Ingredients (4 servings)
6 large Roma tomatoes, divided
2 red bell peppers, seeded and left whole
1/2 cup vegetable stock
1/2 cup water
2 sprigs rosemary, picked, divided
2 sprigs of thyme, picked
1 clove garlic
1/2 small onion
3 Tbsp olive oil, divided
2 medium green squash
2 medium yellow squash
2 medium Japanese eggplants
1 tsp kosher salt
1 tsp freshly ground pepper
5 leaves fresh parsley, torn
How to make it
Cut a small “X” into the bottom of 4 of the Roma tomatoes, and prepare both a pot of boiling water and a large bowl of ice water. Blanch the tomatoes for less than one minute, until cuts just begin to split up the sides of the tomatoes. Remove immediately and place in the ice bath, and allow to cool completely. Set aside.
Set a large stovetop gas burner to high, and place two bell peppers directly on the grate over the flame. Allow to char completely before flipping, and blackening on all sides. Remove from heat and cover with tin foil for about 5 minutes, until softened. Peel off skins and place in a food processor, along with remaining tomatoes, the picked leaves of one rosemary sprig, thyme, garlic, onion, vegetable stock, water, and 1 tablespoon olive oil. Blend on high speed until completely smooth.
Preheat the oven to 100°C. Using a very sharp knife, cut tomatoes into 1/8-inch thick slices, and place on a parchment-lined baking sheet. Using a mandolin, slice squash and eggplants into 1/8-inch thick slices, and stack on the baking sheet. In a shallow roaster or casserole, pour a thin layer of the roast pepper mixture, and spread evenly. Begin shingling vegetables on top: eggplant, followed by tomato, yellow squash, and green squash (continuing the pattern around the edge of the roaster). Once the outside of the roaster has been lined with vegetables, repeat another layer inside, and continue until the roaster is filled with patterned vegetables. Finely chop remaining rosemary, and sprinkle over top with 1 tablespoon olive oil, salt, and pepper. Cut a piece of parchment paper to the size of the roaster, place it on top of vegetables. Roast for 90 minutes, removing the parchment paper during the final 20 minutes of cooking.
Once vegetables are completely softened but still hold their shape, remove them from the oven. Place a ring mold in the center of a large plate, and fill widthwise with vegetables stacked vertically. Place a layer of vegetables staggered horizontally over top, and slowly remove ring mold. Combine 1 tablespoon of the red pepper sauce from the bottom of the roaster with the remaining olive oil, and drizzle in a circle around the outside of the vegetable stack. Garnish with torn parsley and serve.
White Witch's Turkish Delight (Narnia)
Ingredients
3 tbsp unflavored gelatin
3 cups white sugar
1 ½ cups water
¾ cup corn starch
1 tbsp rose water
1 tbsp lemon juice
1 tbsp grated lemon rind
Rose pink food coloring
Powdered sugar
How to do it
Add the water and the cornstarch to a bowl and mix it together until it becomes smooth.
In a pot on medium heat stir together the gelatine, white sugar and water until combined.
Lower the temperature and allow it to simmer for about 10 minutes.
Add the cornstarch paste and mix together on medium-low heat until thickens.
Add the lemon juice, lemon rind, rose water, and food coloring, mix it well.
In a square tray add a little powdered sugar and pour the mixture in, leave it overnight at room temperature.
On a flat surface put powdered sugar and using a sharp knife cut the turkish delight into squares.
To finish, roll the square in powdered sugar.
Russell's Frying Pan S’mores
Ingredients
¼ cup heavy cream
3 milk chocolate bars
2 tbsp butter
8 graham crackers
1 cup marshmallow fluff (if you can’t find premade you can do it yourself)
Toppings (optional) mini marshmallow and/or vanilla ice cream
How to make it
To start put the heavy cream in a pot at medium heat till you see bubbles
Then on a bowl put the 2 of the milk chocolate bars and add the hot heavy cream and blend until it is homogeneous.
In a pan add the butter on medium heat and wait until melted.
By hand, crush the graham crackers and put them in the pan.
On top add the marshmallow fluff and spread it out thoroughly
Then melt 1 chocolate bar and put it on top of the marshmallow fluff (spread it out).
When you take the pan off the heat you can add your mini marshmallows and serve with ice cream.
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