Body By Beignets

Drink of the Day: 

The Crazed Captain (inspired by the hunky Captain Hook)

Captain Hook gets in on the fun with the Crazed Captain. Of course, it includes a healthy dose of rum — both Spiced and 151 — with a little Midori thrown in for good measure.

*Drink of the Day:

Poinsettia Cocktail (Carthay Circle Restaurant, Disney California Adventure Park)

INGREDIENTS (FOR ONE): 1/2 ounce orange-flavored liqueur; 3 ounces cranberry juice; 1-1/2 ounces cuvée; 1 orange peel twist for garnish

DIRECTIONS: Fill a cocktail shaker with ice, add orange-flavored liqueur, cranberry juice and shake. Strain into a glass flute and top off with cuvée. Garnish with an orange peel twist.

Find our amazing guest Miriam Kenly on Instagram @thechurrofund, on TikTok @thechurrofund, and on her weekly podcast We Like Theme Parks anywhere you listen to your podcasts!

Drink of the Day:

Misfit Mouse 

*from Travelandleisure.com

This frosty chocolate drink could be made with or without liquor for a kid-friendly option. Blend 2 oz. of Skrewball Peanut Butter Whiskey and 3 oz. of chilled hot chocolate with ice, pour into a glass, and garnish with whipped cream, two chocolate sandwich cookies as ears, and a cherry nose.

Top 10 Tips for a Magical Girls Weekend at Disney

1. Clothing themes make everything more fun. Disney Bound as characters, rides, etc.
2. Only room with friends that you can stand on their worst days...
3. Ask everyone ahead of time to share their “must-do” things so that no one is disappointed.
4. Take a break from each other if needed.
5. Find all the hot characters and take photos. (Thor, Loki, etc.)
6. Plan 1 nice dinner reservation at Lamplight, Carthay, Blue Bayou, etc.
7. Have drinks and dance with DJ Rex at Oga’s, preferably before you try to pilot the Millenium Falcon.
8. If you drink, don’t do so before Guardians of the Galaxy/Incredicoaster...
9. Take a ton of photos both posed (Disney photogs) and candid. You will never regret taking too many pictures.
10. Plan a last morning Character breakfast.

2021 Halloween Foodie Guide

Disneyland Park

Alien Pizza Planet (mobile order available)

• Deconstructed Lasagna – Campanelle pasta tossed in ricotta cream sauce topped with Bolognese sauce and bread crumbs
• Supernova Special – Spiced marinara sauce topped with sausage, salami, assorted cheeses, onions, olives, and tomatoes drizzled with pesto
• Halloween Alien Macaron filled with blackberry buttercream and lemon curd

Café Orleans

• Chocolate-Praline Mousse Cake – Decadent praline mousse, dark chocolate brownie, vanilla creme anglaise, and ganache

Candy Palace (mobile order available)

• Jack Skellington Apple
• Poison Skull Apple
• Mummy Marshmallow Wand
• Jack Skellington Cake Pop
• Minnie Witch Crispy
• Spider Web Crispy
• Pumpkin Brittle (available Oct. 1-31)
• Pumpkin Fudge

Carnation Café (opening Sept. 16)

• Spicy Fried Chicken Sandwich – Sriracha-glazed fried chicken breast on a brioche bun with spicy sandwich spread, pepper jack cheese, creamy mustard slaw, and cilantro served with fries

French Market (mobile order available)

• Haunted Mansion Holiday Wreath Cookie (limited offering available while supplies last)
• Chocolate Cherry Cake – Chocolate cake with buttercream frosting, sour cherries, and cream cheese filling finished with a splatter of cherry sauce

Galactic Grill (mobile order available)

• Blood Orange Slush – Blood orange slush with a swirl of raspberry sauce and a glow cube
• Loaded BBQ Pork Fries – Crisscut fries topped with slow-cooked BBQ pork, cheddar, chipotle ranch, and spicy slaw
• Chocolate & Red Velvet Parfait – Layers of red velvet cake, ganache, cookies, dark chocolate ​mousse, and chocolate cake topped with chocolate flakes, a chocolate Darth Vader helmet, and a mini chocolate lightsaber​

Gibson Girl (mobile order available)

• Halloween Candy Sundae – Two sundaes in one: sour gummy ice cream with raspberry sauce, gummy treats, and fruit candies; and chocolate ice cream with hot fudge and pieces of chocolate candy bars

Hungry Bear (mobile order available)

• Honey Cream Cold Brew – cold brew coffee and honey-flavored cream poured over ice
• Pumpkin Cheesecake Funnel Cake – Pumpkin cheesecake filling and vanilla ice cream topped with whipped cream
• Loaded French Fries – French fries topped with a creamy cheese sauce, crispy bacon, and green onions
• Loaded Onion Rings – Onion rings topped with a creamy cheese sauce, crispy bacon, and green onions
• Loaded Bowl – Choice of french fries or crispy onion rings topped with a creamy cheesy sauce, crispy bacon, and green onions in a Zero Dog Bowl

Hunny Spot at Pooh’s Corner (mobile order available starting Sept. 2)

• Jack Skellington Apple
• Poison Skull Apple
• Mummy Marshmallow Wand
• Jack Skellington Cake Pop
• Minnie Witch Crispy
• Spider Web Crispy
• Haunted Mansion Holiday Wreath Crispy (available Oct. 1)
• Pumpkin Brittle (available Oct. 1-31)
• Pumpkin Fudge

Jolly Holiday Bakery Café (mobile order available)

• Toasted Salsa Roja Chicken Sandwich – Salsa roja shredded chicken on rustic bread with jack and cotija cheeses served with tortilla soup
• Pumpkin Muffin
• Dark & White Chocolate Mousse Brownie – Chocolate brownie with black and white chocolate mousse
• Cookie & Cream Macaron – Mummy mickey macaron shell with a cookies and cream filling
• Bat Cookie – Shortbread bat cookie dipped in dark chocolate with a Vampire Mickey face
• Pumpkin Cheesecake – Classic pumpkin cheesecake decorated with a chocolate spider web and a Halloween decoration

Market House

• Bat Cookie – Shortbread bat cookie dipped in dark chocolate with a Vampire Mickey face

Mint Julep Bar (mobile order available)

• Mickey-shaped Strawberry Chocolate Beignets topped with strawberry-chocolate powdered sugar (3 and 6 Packs)

Plaza Inn

• Halloween Cake – Chocolate cake with multi-colored mousse, green buttercream, royal icing, and Halloween sprinkles

Rancho del Zocalo

• Milk Mamey – Vibrant tropical mamey fruit with flavors of persimmon, sweet potato, stone fruit, and vanilla served over ice
• Creamy Horchata – Sweet creamy cinnamon rice and milk beverage served over ice

Red Rose Taverne (mobile order available)

• Halloween Grey Stuff – Traditional Grey Stuff with tombstone cookie and holiday sprinkles
• Candy Apple Cold Brew – Cold brew coffee, apple syrup, whipped cream, and caramel sauce

Refreshment Corner (mobile order available)

• BBQ Bacon Dog – All-beef, foot-long hot dog with bacon slices, BBQ sauce, fried onions, jack and cheddar cheese, and chives served with choice of sliced apples or small bag of chips

River Belle Terrace

• Pumpkin Spice Monkey Bread
• Chicken & Brisket Grilled Cheese Sandwich – Brisket grilled cheese, hot chicken, and pickled pepper relish

Stage Door Café (mobile order available)

• Spicy Corn Dog – Spicy beef frank hand-dipped and fried, drizzled with cheese sauce and crushed spicy chips served with fries
• Chocolate-Hazelnut Funnel Cake with Halloween Sprinkles – House-made funnel cake  topped with chocolate-hazelnut spread and whipped cream dusted with chocolate- espresso powder

Churros

• Churro Cart near Casey Jr. Circus Train
• Churros with Pumpkin Dipping Sauce
• Critter Country Fruit Cart
• Chocolate Dusted Churro – Classic churro dressed in a duo of dark and milk chocolate
• New Orleans Churro Cart
• White Chocolate Churro – Elegantly dressed churro in a bouquet of vanilla and sugar
• Tomorrowland Churro Cart
• Pumpkin Spice Churro – Chocolate churro rolled in pumpkin spice sugar with brown butter cream cheese dipping sauce
• Town Square Churro and Churro Cart near Sleeping Beauty Castle
• Chocolate Cookie Churro – Churro covered with chocolate cookie crumbles blended with colored sugar

Disney California Adventure Park

Award Weiners (mobile order available)

• Halloween Candy Funnel Cake Fries – Dusted in crushed chocolate cream-filled cookies with cream cheese sauce, cookie pieces, gummy candies, chocolate-coated candies, and whipped cream
• Halloween Candy Funnel Cake Fries in Mickey Ear Hat Bowl

Bing Bongs

• Jack Skellington Apple
• Poison Skull Apple
• Mummy Marshmallow Wand
• Minnie Witch Crispy
• Oogie Boogie Crispy
• Pumpkin Fudge

Boudin Bakery/Boudin Bread Cart

• Vampire Mickey-shaped Sourdough

Clarabelle’s Hand-Scooped Ice Cream (mobile order available)

• Cookies & Candy Sundae – Scoops of mint chocolate chip ice cream, hot fudge, chocolate cookie crumbles, and gummy candies in a chocolate-dipped waffle cone
• Halloween Ice Cream Bar – Ice cream bar dipped in chocolate with chocolate accents and sprinkles
• Spiked Hard Apple Float – Hard apple cider and apple sorbet drizzled with caramel sauce

Corn Dog Castle (mobile order available)

• Pepper-Jack Cheese Stick – Pepper jack cheese stick dipped in corn dog batter and topped with raspberry sauce

Cozy Cone Motel (mobile order available)

• Fruity Sugar Churro – Churro tossed in fruity cereal sugar topped with a purple and green glaze
• Spicy Mac & Cheese Cone – Pasta with spicy red pepper-cheese sauce topped with crushed chile-cheese puffs served in a bread cone
• Cozy Cone Macaron filled with peanut butter cream and pretzels

Fiddler, Fifer & Practical Café

• Oogie Boogie Macaron – Black macaron filled with green apple buttercream, caramel, brownies, cookie crumb dust, and gummy candy

Flo’s V-8 Café (mobile order available)

• Spicy Chicken & Fries – Steak fries drizzled with ranch dressing topped with chicken tenders tossed in mango-habanero sauce and finished with green onions
• Loaded Buffalo Chicken Fries – Steak fries topped with cheddar cheese, chicken tenders tossed in buffalo sauce, and celery bits drizzled with ranch (available at Oogie Boogie Bash)
• Loaded Gravy Fries – Steak fries topped with chicken tenders, jack cheese, and smothered in gravy (available at Oogie Boogie Bash)
• Loaded Chili Fries – Steak fries topped with cheddar cheese, Walt’s Chili, diced onions, and sour cream (available at Oogie Boogie Bash)

Hollywood Lounge (mobile order available)

• Fanta Spooky Spirit – Fanta Piña Colada with white rum and melon liqueur
• Worms, Dice & Everything Nice – Midori, peach schnapps, crème de menthe, orange juice, and pineapple juice topped with gummy worms and Oogie Boogie dice glow cubes
• PBJ & W – PB & raspberry jam hard cider with peanut butter whiskey
• Howl-o-Ween Concoction – Pineapple michelada with white tequila and pineapple chamoy topped with spicy candy
• My Bugs! My Bugs! – Limeade with grenadine float and gummy worms
• Orange Cream Fanta-sy – Fanta Orange infused with vanilla topped with whipped cream and black sprinkles
• Various refreshing bottled Micheladas

Jack-Jack Cookie Num Nums

• Shortbread Halloween Cookie

Lamplight Lounge – Boardwalk Dining

• Ghost Pepper Nachos – House-made green tortilla chips, ghost pepper cheese sauce, ghost pepper-marinated steak, refried black beans, tomatillo avocado salsa, tomato, and cilantro
• Specialty Cocktail – Añejo tequila, mezcal, agave, hibiscus, and lemon juice

Mortimer’s Market

• Mickey Bat Sourdough Bread

Pacific Wharf Café (mobile order available)

• Vampire Mickey-shaped Sourdough

Paradise Garden Grill (mobile order available)

Plaza de la Familia – Celebrate the everlasting bonds of family and the spirit of Día de los Muertos from September 3 to November 2, 2021

• Pollo Verde Wet Burrito – Chicken cooked in grilled salsa verde, golden rice, black beans, and crema
• Traditional Tamale Plate – Red chile pork tamales with golden rice and black beans
• Tacos with Estilo Callejero – Trio of sirloin beef tacos with pickled vegetables, golden rice, and black beans
• Tortitas de Papa – Plant-based crispy potato cakes with sautéed spinach, ranchero salsa, golden rice, and pickled onion salsa
• Ensalada de Frutas – Jicama, watermelon, cucumber, pineapple, and mango with chili-lime salt and chamoy
• Kid’s Offerings –  Cheese Quesadilla or Street-style Taco
• Coco Cake – Layers of vanilla cake filled with a cinnamon “churro” flavored mousse and covered in sweet cream cheese frosting
• Mexican Hot Chocolate – Cinnamon-spiced hot chocolate topped with whipped cream
• Aqua de Jamaica Slush – Sweet hibiscus tea slush

Schmoozie’s Smoothies (mobile order available)

• Mint-Chocolate Cookie Shake with whipped cream and chocolate cream-filled cookie ears
• Chocolate Chip Shake topped with whipped cream and a chocolate cookie stick

Smokejumpers Grill (mobile order available)

• Green Apple Lemonade with sour green apple syrup, cherry pearls, and raspberry sauce
• Jalapeño Bacon Cheeseburger – Angus beef patty, pickled jalapeños, bacon, pepper jack, beer-battered onion rings, jalapeño popper, jalapeño chips, and chipotle mayo

Studio Catering Truck (mobile order available)

• Hawaiian BBQ Chicken with Fanta pineapple-infused fried rice and soy-ginger glaze
• Ghost Pepper Potato Bites – Potato bites, ghost pepper cheese sauce, smoky bacon, and pickled jalapeños
• The Backlot Carnitas Nachos with house-made tortilla chips, red pepper cheese sauce, chipotle crema, and green onions
• Plant-based Backlot Nachos – Soy chorizo with house-made tortilla chips, dairy-free cheese, and crema topped with green onions

Trolley Treats (mobile order available)

• Jack Skellington Apple
• Poison Skull Apple
• Mummy Marshmallow Wand
• Jack Skellington Cake Pop
• Minnie Witch Crispy
• Oogie Boogie Crispy
• Pumpkin Brittle (available Oct. 1-31)
• Pumpkin Fudge

Churros

• Cozy Cones
• Fruity Sugar Churro – Churro tossed in fruity cereal sugar topped with a purple and green glaze
• Grizzly Peak Churro Cart
• Caramel Apple Churro – Churro rolled in green apple flavored sugar topped with a caramel drizzle
• Hollywood Churro
• Chocolate-Marshmallow Churro – Classic churro rolled in crushed chocolate cookies and “mummified” in marshmallow icing “bandages”
• Willie’s Churros (Buena Vista)
• Chocolate & Matcha Churro – Churro rolled in chocolate cookie crumbs and drizzled with a matcha cream cheese buttercream and strawberry sauce

Downtown Disney District

Black Tap Craft Burgers & Shakes

• Halloween CrazyShake – Chocolate shake with a vanilla frosted rim with candy corn topped with a “spider-web” chocolate cupcake, orange and white twisty pop, orange rock candy, whipped cream, orange sprinkles, and a chocolate drizzle (available Oct. 28-31)

Ballast Point Brewing Co.

• Victory at Sea Braised Short Rib – Slow braised short rib in Victory at Sea, cheddar grits, and bacon greens

Blue Ribbon Corn Dogs

• Cheddar Pickle Dog – Kosher pickled corn dog rolled in a cheddar cheese blend

Jamba

• Pumpkin Smash – Made with our original pumpkin spice blend with your choice of either classic or plant-based

Kayla’s Cake

• Mummy Macarons with cookies and cream buttercream (available Sept. 9-Oct. 31)
• Pumpkin Cheesecake Macarons with white chocolate pumpkin ganache (available Sept. 9-Oct. 31)

Marceline’s Confectionery (mobile order available starting Sept. 9) 

• Minnie Witch Apple
• Jack Skellington Apple
• Poison Skull Apple
• Mummy Marshmallow Wand
• Jack Skellington Cake Pop
• Minnie Witch Crispy
• Oogie Boogie Crispy
• Pumpkin Brittle (available Oct. 1-31)
• Pumpkin Fudge

Naples Ristorante e Bar

• Spookaccino – Cappuccino with edible scary paper spiders and insects

Splitsville Luxury Lanes

• Crouching Dragon Sushi Roll – fresh tempura shrimp, asparagus and creamy avocado. Before serving, the roll is topped with a spicy krab mix and drizzled with eel sauce, spicy mayo, and sriracha

Sprinkles Cupcakes

• Reese’s Peanut Butter Cup – Chocolate cake filled (and topped) with peanut butter frosting dipped in chocolate ganache and finished off with mounds of Reese’s Peanut Butter Cups (available Oct. 4-10)
• Double Stuffed OREO – Orange vanilla buttercream filled chocolate cake lined with Halloween orange OREO cookie crust topped with orange vanilla buttercream frosting, OREO crumble rim, and black bat (available Oct. 18-31)
• Bewitched – Signature Red Velvet is rolled in our exclusive Halloween inspired decorations by fancy sprinkles (available Oct. 26-31)

Uva Bar & Cafe

• Trick or Treat – A spooky cocktail with bourbon, pumpkin spice syrup, lemon juice, and soda water

Disney’s Grand Californian Hotel & Spa

GCH Craftsman Grill (mobile order available)

• Mickey-shaped Pumpkin Cupcake
• Mickey-shaped Pumpkin Donut
• Mickey-shaped Mummy Donut

Disney’s Grand Californian Hotel & Spa Holiday Cart

• Jack Skellington Cookie
• Mickey-shaped Monster Cookie
• Minnie-shaped Halloween Cookie
• Oogie Boogie Cupcake Treat
• Oogie Boogie Cupcake Trick
• Mickey-shaped Whoopie Pie
• Skull-faced Cookie
• Oogie Boogie Crispy Treat
• Chocolate Chip Cookie Shot Glass with Milk

Jack Jack Cookie Num Num

(recipe from www.disneyfoodblog.com)

Ingredients

• 1 Cup Butter (2 Sticks)
• 1 1/4 Cup Brown Sugar
• 1 Egg
• 1/4 Cup Sugar
• 1 Egg Yolk
• 1 Tsp Sea Salt
• 1 Tsp Vanilla Extract
• 1 Tsp Baking Soda
• 2 1/4 Cups Flour
• 1 Cup Chocolate Chips

Instructions

Step 1: Brown butter and let it cool until it begins to solidify.

Step 2: Cream butter, sugars, and salt in a mixing bowl until light and fluffy.

Step 3: Mix in whole egg, egg yolk, and vanilla.

Step 4: Combine your dry ingredients and mix them with the batter.

Step 5: Add those chocolate chips.

Step 6: Scoop your batter into balls and chill thoroughly, for at least an hour (preferably

overnight).

Step 7: Bake at 350° for 7-10 minutes or until your cookies are a nice golden brown on

the edges but still soft in the center.

Cozy Cone Bacon Mac-n-Cheese Cones

(recipe from www.insidethemagic.net)

Specialty items:

6 manila folders

Tape or staples

6 10-inch-long foil sheets

For pizza cones:

Cooking spray of choice

1 tbsp flour

1 tube of Pillsbury Thin crust pizza dough (or preferred brand)

For mac ‘n’ cheese:

1 lb elbow macaroni

Salt, to taste

1/4 c butter

1/4 c flour

1 c milk

2 c shredded cheddar cheese

1/2 c cream cheese

Pepper, to taste

6 strips bacon, cooked and crumbled

What You Do:

To make cones: 

1. Preheat oven to 425ºF to bake cones
2. Roll a manila folder into a tight cone, securing the end with a staple or tape. Wrap cone tightly with foil, covering the paper completely. Wrapping the manila cone will protect it from burning while baking. Lightly grease the outside of the cone with cooking spray and set aside.
3. Roll out pizza dough on a lightly floured surface, to prevent sticking. With the long side facing you, cut 12 1-inch strips with a knife or pizza cutter. Starting at the tip of the cone, wrap one strip around the bottom and continue working your way up, spiraling as you go. Make sure that each row of dough touches the row underneath it. Add a second strip if needed.
4. Repeat step 3 5 times to make 6 cones in all.
5. Place cones on greased baking sheet and bake for 10 minutes, rotating once, until dough is golden brown.
6. Remove cones from the oven, let cool slightly, and then gently twist the foil cone to remove from the dough. Let cool.
7. Make mac ‘n’ cheese:  
8. Heat water in a stock pot and salt heavily. Once it boils, cook macaroni for 8 to 10 minutes, or until al dente. Drain and set aside.
9. In a large stock pot over medium heat, melt butter, and add flour. Cook, stirring occasionally, until the flour is just toasted. Do not burn. Add milk, whisking vigorously to eliminate clumps. Add cheese, cream cheese, salt, and pepper to taste. Add pasta and stir to combine. Let mac ‘n’ cheese sit for 10 minutes.
10. Fill each cone with mac and cheese and garnish with a big scoop of crumbled bacon. Enjoy!

Thanks everyone for taking the time to hang out with us today! Stay tuned every Friday for a new episode to drop and make sure to follow along with us on IG @bodybybeignets. Also make sure that you are following @thechurrofund and @inthemiddleofafairytale for all of their incredible photos! If you loved listening to our show, subscribe, tell a friend and rate & review us!! Thanks again for listening to our show Body By Beignets - where Disney does a body good! 

Our Top 10 Items to Pack:

1. Fanny Pack
2. Comfortable, *broken-in* shoes
3. Charging Rod (Jackery from Amazon)
4. Sunscreen… for body, hair, lips, etc.
5. Dry Shampoo & extra hair ties
6. Band-Aids, blister Band-Aids, mole skin
7. Advil, Dramamine, Bonine, Zofran
8. Layers of clothing for all weather situations.
9. Cash (tipping Uber & Room Service, great for budgeting spending per day) & Gift Cards
10. All confirmation information saved in your phone (as photos) and printed out (if you’re OCD like me) including flight info, ticket info, hotel info., and dining reservations.

Nutrition Recommendations

• Trail mix
• Fresh fruit like bananas or apples (don’t need to be cut, easy eat)
• Healthier popcorn (like Skinny Pop) White Cheddar is my jam!!
• Easy protein like beef jerky
• Chocolate covered almonds
• Protein bars (I love The GFB- Gluten Free Bar: 12g plant protein, super yummy)
• Try to limit salt/sodium to reduce leg swelling while sitting in the car/plane for extended periods of time.
• Avoid spicy foods that could cause a stomach “situation”...
• Stay hydrated with water & Starbucks :)
• If driving: can make wraps or sandwiches and keep them in a small cooler bag; they’re easy for the driver to eat as well and can save money on a food stop!

IG Shoutouts:

• Waltimere and Mick (@waltimereandmick/ waltimereandmick.com): Disney x pop culture collections, cutest shirts (including our matching ones)
• ClassyMouseShop on Etsy (no IG): Super soft, floral Mickey cotton tees for Flower & Garden, super quick shipping, great quality
• EliasHolidayShoppe on Etsy (@eliasholiday): Disney attraction luggage tags, excellent customer service & fast replacements, durable and personalized

The 13 Most Anti-Inflammatory Foods

1. Berries
2. Fatty Fish (like salmon) 
3. Broccoli
4. Avocados
5. Green Tea
6. Peppers (Bell & Chili)
7. Mushrooms
8. Grapes
9. Turmeric
10. Extra Virgin Olive Oil
11. Dark Chocolate & Cocoa (at least 70% cocoa)
12. Tomatoes
13. Cherries

Using this knowledge, let’s figure out a few anti-inflammatory foods you can find in the parks!

• Fresh fruit & vegetables (berries, grapes) from the fruit carts located all throughout the parks (anti-inflammatory & hydrating)
• Satu’li Canteen bowls with fish, shrimp, or chicken on quinoa with Chimichurri sauce (healthy protein, filling, fresh herby sauce) with vegetables
• Mediterranean cuisine (Morocco pavilion in EPCOT) including fresh kabobs with veggies, olive oil, fresh & light ingredients, turmeric seasoning
• Guacamole at any restaurant, dip fresh vegetables instead of chips to get an extra micronutrient burst
• At any sweet shop, Confectionary, always choose dark chocolate options over milk or white chocolate
• Caprese salads at most Italian restaurants (tomato, olive oil, cool & refreshing)
• If drinking alcohol, always have a cup of water for each alcoholic drink and try to choose drinks with less sugar (skip margaritas, daiquiris, creamy blended drinks, etc.)
• HYDRATE, HYDRATE, HYDRATE!!! Drink water as much as possible.

EPCOT’s Flower & Garden Festival

Frushi - Japan: Hanami Booth

Frushi is served at the Walt Disney World Flower and Garden Festival at Epcot! This fruit inspired sushi is a popular dish to get!!

**Recipe from recipesofdisney.com

Ingredients

• 2 cups sushi rice, cooked per package directions
• 1 tablespoon cream of coconut
• 16 soy wrappers
• 16 fresh strawberries, hulled and quartered
• 1/2 cantaloupe, cut into four-inch-long by 1/4-inch-wide rectangles
• 1/2 pineapple, peeled and cored cut into four-inch-long by 1/4-inch-wide rectangles
• toasted coconut, for garnish
• raspberry puree, for garnish
• whipped cream, for garnish

Instructions

1. Cook the sushi rice. Let sushi rice cool slightly; stir in cream of coconut. Set aside to cool to room temperature.
2. Lay one soy wrapper on a flat surface. Place about 1/4 cup sushi rice on the soy wrapper, pressing with moistened fingers to cover the whole sheet.
3. Place one piece each of pineapple and cantaloupe, and four pieces of strawberry in the center of the rice-covered sheet.
4. Starting at one end, fold about 1/3 of the roll up, then roll the sheet into a cylinder, keeping the fruit in the middle. Moisten soy wrapper to seal.
5. Cut into 4 equal pieces
6. Garnish with raspberry puree, coconut, and whipped cream!

Canadian Cheddar Cheese Soup from Le Cellier Steakhouse at EPCOT

*Recipe from Disney Parks Blog

Ingredients:

• 1/2 pound of bacon, cut into 1/2-inch pieces
• 1 medium red onion, cut into 1/4-inch pieces
• 3 celery ribs, cut into 1/4-inch pieces
• 4 tablespoons butter
• 1 cup all-purpose flour
• 3 cups chicken stock
• 4 cups milk
• 1 pound white cheddar cheese, grated
• 1 tablespoon Tabasco sauce
• 1 tablespoon Worcestershire sauce
• Coarse salt, freshly ground pepper to taste
• 1/2 cup warm Canadian golden lager or any pale lager-style beer
• Chopped scallions or chives, for garnish

Directions:

1. In a 4- or 5-quart Dutch oven, cook bacon, stirring, over medium heat for about 5 minutes, or until lightly browned. 
2. Add red onion, celery, and butter and sauté until onion has softened, about 5 minutes. 
3. Add flour and cook, stirring constantly, for about 4 minutes over medium heat.  Whisk in chicken stock and bring to boil for 1 minute. Reduce heat to simmer and cook for 15 minutes, stirring occasionally.
4. Add milk and continue to simmer for 15 minutes. Do not boil after milk is added.
5. Remove from heat and add cheese, Tabasco sauce, Worcestershire sauce, salt, and pepper. Blend with immersion blender until cheese is melted and soup is smooth. Stir in warm beer.  If the soup is too thick, thin with some warm milk.
6. Serve the soup hot, garnished with chopped scallions or chives.

Norwegian Kringla (Norwegian Pretzel): Kringla Bakeri og Cafe Norway, Epcot

*Recipe from allears.net

Ingredients:

• 1 pound 8 ounces bread flour
• 1 ounce malt
• 4 ounces granulated sugar
• ½ ounce dry yeast
• 3 ounces raisins
• 3 cups water
• ¼ teaspoon cardamom

Method of Preparation:

1. Place all dry ingredients into mixing bowl using dough hook.

2. Mix for one minute on low speed.

3. Add water and mix on medium speed until dough forms.

4. At the very end, just before dough is done, add raisins.

5. Remove dough from bowl and scale into four ounce pieces.

6. Roll long strands and form into pretzels.

7. Let rise until doubled in size, then bake at 400º F. until golden brown.

Icing:

• ½ cup sifted powdered sugar
• 2 teaspoons evaporated milk
• ¼ teaspoon vanilla extract
• Sliced almonds

Method of Preparation:

1. Mix powdered sugar, milk and vanilla extract together. You can add a little more milk if to thick.

2. Pour icing in a plate.

3. Pour almonds in a plate.

4. Dip pretzel into icing and then into the almonds.

Woody’s Lunch Box Totchos

*Recipe from disneyfoodblog.com

Ingredients (for 6 servings)

Chili with Beans

• 1 pound lean ground beef
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 (14.5 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can kidney beans, drained
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 tablespoon coarse salt
• Black pepper, to taste
• Ground cayenne, to taste

Queso Sauce

• 2 cups jar cheese sauce
• 1 (10 ounce) can diced tomatoes with chilies

Totchos

• 1 (2 pound) bag frozen potato barrels
• 1 1/2 cups corn chips
• Chili with Beans
• Queso Sauce
• 3/4 cup shredded cheddar cheese
• 6 tablespoons sour cream
• 2 tablespoons thinly sliced green onions

Instructions

Chili with Beans

1. Brown ground beef in a 5-6 quart Dutch oven over medium heat until fully cooked. Drain off excess grease.
2. Add onion and garlic and sauté for 5-7 minutes, until onion is translucent.
3. Add crushed tomatoes, tomato sauce, kidney beans, chili powder, and cumin. Simmer for 20 minutes. Add salt.
4. Add black pepper and cayenne, as needed.
5. Keep warm until ready to serve.

Queso Sauce

1. Place cheese sauce and diced tomatoes with chilies in small saucepan. Cook over low heat for 10 minutes, until warm.
2. Keep warm until ready to serve.

Totchos

1. Cook potato barrels according to package instructions.
2. Divide potato barrels into 6 bowls. Place 1/4 cup each of corn chips, chili with beans, and queso sauce on top of each bowl of potato barrels.
3. Top each bowl with 2 tablespoons shredded cheese, 1 tablespoon sour cream, and 1 teaspoon green onions.

Hollywood Brown Derby Cobb Salad

(found on www.disneyfoodblog.com)

Salad Ingredients:

-1 cup chopped iceberg lettuce leaves, washed and spun dry 

-1 cup chopped chicory leaves, washed and spun dry (radicchio and curly endive work just the same)

 -1 cup tender sprigs of watercress, washed and spun dry 

-1 pound turkey breast, finely chopped 

-2 medium-sized, ripe tomatoes, peeled, seeded and finely chopped 

-1 avocado, peeled, seeded and finely chopped 

-½ cup crumbled blue cheese (about 2 ½ ounces)

 -6 strips bacon, cooked crisp, drained, and crumbled*

 -3 hard boiled eggs, peeled and finely chopped

 -2 tablespoons snipped fresh chives 

-1/2 cup bleu cheese, crumbled

 -½ cup The Hollywood Brown Derby Old Fashioned French Dressing (not the orange French dressing we are used to, more like a vinaigrette)

Dressing Ingredients:

-2 tablespoons of water 

-2 tablespoons red wine vinegar

 -1 tablespoon freshly squeezed lemon juice

 -½ teaspoon Worcestershire sauce

 -½ teaspoon salt, or to taste

 -½ teaspoon minced garlic (one clove)

 -¼ teaspoon of sugar

 -1/8 teaspoon of freshly ground black pepper, or to taste

 -1/8 teaspoon dry English mustard (ground mustard works too!)

 -1/3 cup vegetable oil 

-2 tablespoons olive oil

Directions:

Step 1: Cook bacon and hard-boiled eggs. For an easy tip, cook bacon in the oven at 350 F for 30-40 mins. while preparing everything else!

Step 2: Next you want to work on your dressing! In a small bowl, combine water, red wine vinegar, lemon juice, Worcestershire sauce, salt, garlic, sugar, pepper, and dry mustard. You are adding ALL of the dressing ingredients except vegetable oil and olive oil. Whisk together until well blended. Whisking constantly, add the vegetable oil and olive oil in a steady stream until the dressing is emulsified. Store covered and chilled until ready to serve. Whisk the dressing to blend just before serving.

Step 3: The art and beauty of this salad is that all the ingredients are all very finely chopped! So, get to chopping! Finely chop the iceberg lettuce, chicory, and watercress. Toss the finely chopped iceberg lettuce, chicory and watercress together and arrange in a large salad bowl.

Step 4: Chop all ingredients (turkey, avocado, tomatoes, blue cheese, bacon, and eggs). What I learned is that it is better to keep all of these items in separate bowls until you are ready to serve the salad. That way you don’t have tomato juices running through the lettuce and other items making everything soggy.

Step 5: When ready to serve, arrange all ingredients in straight and separate lines across the top of the greens. Sprinkle the snipped chives in two diagonal lines across the top of the salad (I found it easier just to make one line).

Step 6: At the table when you are ready to serve, pour in all of your dressing and toss the entire salad.