Disney's Chocolate Souffle

Chocolate Souffle

Food & Wine Festival

Serves 8

Ingredients

6-1/2 oz. 62% dark chocolate (or other chocolate with cocoa content no higher than 72%)
1/2 c. plus 6 T. unsalted butter
5 large eggs, separated - bring to room temperature before separating, 4 hours or overnight
1/4 c. plus 3 T. sugar
1 T. all purpose flour

Directions

1. Preheat oven to 375 degrees. Bring a pan of water barely to a simmer. Place the chocolate and butter over the pan of water. Heat, stirring occasionally, until the mixture is melted.

2. In a mixing bowl, whisk the egg yolks and 1/4 cup sugar together until thickened slightly and lighter in color. Whisk in the flour and then the chocolate mixture.

3. Place the egg whites in a metal bowl and place over hot water until warmed slightly. Add 1 T of sugar and whip with an electric mixture on medium speed until soft peaks form. Gradually add 1-1/2 tablespoons more sugar. Turn the speed to high and add the last 1-1/2 tablespoons sugar and whip until the whites form stiff peaks. Fold the chocolate mixture into the egg whites.

4. Divide the mixture among 8 buttered ramekins, filled 3/4 full. Place the ramekins on a baking tray and bake about 9 to 10 minutes. The tops should be puffed and feel firm to the touch but are very liquid in the center.

5. The finished souffle is garnished with a white chocolate medallion, a crunchy cookie and a scoop of vanilla ice cream.

Tip: The batter can be made the day before and poured into the ramekins. Remove from the refrigerator one hour before baking.

Disney's Berry Crisp with Strawberry Sorbet

Berry Crisp with Strawberry Sorbet

Food and Wine Festival

Serves 8

Ingredients

Sorbet

3 c. fresh strawberries, hulled and quartered
½ c. honey
1 c. sugar
3 T. lemon juice

Filling

1 lb. fresh raspberries
1 lb. fresh blueberries
1 lb. fresh blackberries
1 lb. ripe strawberries
4 oz. granulated sugar
1 oz. flour
1 ½ oz. Grand Marnier
Zest of 1 orange

Crisp Topping

17 oz. sugar, divided
17 oz. brown sugar, divided
7 oz. oats
14 oz. pecans
14 oz. walnuts
8 oz. melted butter
6 oz. coconut flakes
16 oz. flour
6 oz. soft butter

Directions

Sorbet

1. Place the strawberries in a food processor and puree until smooth.
2. Strain the strawberries through a fine chinois.
3. Whisk in the honey, sugar, and lemon juice.
4. Mix well and pour into an ice cream maker.
5. Allow to freeze overnight.

Filling

1. Hull and quarter the strawberries.
2. Toss strawberries and all of the remaining fruit with the sugar, flour, and Grand Marnier.
3. Place the filling into ramekins and top with Crisp.

Crisp

1. Preheat oven to 375 degrees.
2. In a large bowl, mix 11 ounces of sugar, 11 ounces of brown sugar, oats, pecans, walnuts, coconut flakes, and melted butter.
3. Mix well with a wooden spoon. Then in a food processor grind the mixed ingredients together in small batches.
4. Back in the large bowl, mix the blended ingredients with the remaining sugar, flour, brown sugar and soft butter. Mix well then top the fruit filled ramekins.
5. Bake at 375 for 25 to 30 minutes.
6. Top with sorbet and serve.

Disney's BLT Wrap with Avocado Spread

BLT Wrap with Avocado Spread

Mission Tortilla Factory

Serving Size: 4

Ingredients

4 Mission burrito-size flour tortillas
1 ripe avocado -- peeled and pitted
1/4 c. sour cream
1 T. lime juice
1/2 t. hot red pepper sauce -- to taste
1/2 t. Worcestershire sauce
4 large leaves red leaf lettuce
2 large tomatoes -- cut into 1/4-inch slices
8 slices cooked turkey bacon

Directions

Combine avocado, sour cream, lime juice, hot sauce, Worcestershire sauce and a dash of salt. Blend with fork until smooth.

Spread each warmed tortilla with 3 tablespoons of the avocado spread.

Layer with lettuce, tomatoes and bacon. Fold in sides and roll up.

Disney's Broccolini Aglio Olio

Broccolini Aglio Olio

Wine Country Trattoria

Ingredients

5 T. olive oil, divided
¼ c. chopped garlic
¼ c. chopped shallots
¼ t. crushed red pepper flakes (optional)
1 bunch broccolini cut into ½ inch pieces
1 c. grape tomatoes, halved
½ t. coarse salt
¼ t. ground black pepper
4 c. cooked short-cut pasta (campanelle, penne, or rotini)
4 generous handfuls fresh arugula
3 generous handfuls fresh baby spinach
1 lemon, juiced
¼ c. dry white wine
¼ t. ground black pepper
¼ to ½ c. grated Parmesan cheese (optional)

Directions

1. Heat 3 tablespoons oil in a large saute pan or wok over medium-high heat. Add garlic and shallots, stirring constantly. Cook for 30 seconds, until fragrant. Be careful not to burn garlic.

2. Add red pepper flakes and broccolini, stirring to coat in oil. Cook until the broccolini is just tender.

3. Add tomatoes, ¼ teaspoon salt, and pepper to the pan. Add pasta, arugula, spinach, lemon juice, and wine to the pan. Increase the heat to high. Cook, tossing, until spinach and arugula are wilted slightly, about 1 to 2 minutes.

4. Drizzle in remaining 2 tablespoons oil, tossing to combine. Add remaining ¼ teaspoon salt, ¼ teaspoon ground black pepper, and grated Parmesan cheese, if using. Serve immediately.

Disney's Tuscan Salad

Tuscan Salad

Wine Country Trattoria

Yields 1 serving

Handful of mixed greens or mesclun mix
1 oz. black sliced olives
1 oz. diced red bell peppers
1 oz. diced celery
1 oz. white beans
2 ea. sliced beets (not pickled)
2 ea. whole pepperoncinis
3 ea. tomato wedges

Top with grated mozzarella, a few pieces of sliced salami and croutons. Guests are given a choice of 4 dressings - Italian, Blue Cheese, Ranch or Oil & Vinegar - and all are commercial dressings.

Disney's Sonoma Chicken and Apple Salad

Sonoma Chicken and Apple Salad

Pacific Wharf Cafe

Yield: 4 servings

4 c. water
2 cubes chicken bouillon
1 pound boneless, skinless chicken breast
1/2 head iceberg lettuce
1/4 c. walnut halves
1/4 c. celery, diced small
1 Granny Smith apple, peeled and cut into wedges
2/3 c. honey mustard dressing (your favorite brand)
4 individual-sized bread bowls
4 leaves Romaine or leaf lettuce
8 fresh chives sprigs, chopped
1/4 c. dried cranberries

1. In a medium pot, boil 4 cups of water. Add chicken bouillon, stirring until the bouillon is dissolved in the water. Lower heat, and bring to a simmer.

2. Add chicken breast; cover pot and cook for about 8 minutes, or until the internal temperature reaches 165°F. Put chicken in the refrigerator to cool down.

3. Thinly shred the lettuce; set aside.

4. Dice chicken into 1/4" pieces and put it in a medium-sized bowl. Add walnuts, celery, apple wedges, and honey mustard dressing and toss well.

5. Hollow out the bread bowls; fill with the shredded lettuce. Place one lettuce leaf on the edge and place the chicken salad at the center. Sprinkle the salad with chives and cranberries just before serving.

Disney's Monterey Clam Chowder

Monterey Clam Chowder

Pacific Wharf Cafe

Serves 6

Ingredients

5 T. butter
5 T. flour
2 T. vegetable oil
1 ½ c. potatoes, peeled and diced
½ c. diced onions
½ c. red peppers
½ c. green peppers
½ c. celery
2 ¼ c. clam juice
1 ½ c. heavy cream
1 c. clams, chopped
1 T. fresh thyme (or 1/2 tablespoon dried)
1/4-1/2 t. salt
1 pinch white pepper
¾ t. Tabasco sauce
Sourdough Bread Bowl or bread slices

Directions

Melt the butter in a saucepan and then add the flour to make a roux. Cook for 10 minutes over medium heat, stirring often, then set aside.

In a large pot, heat the oil and sauté the potatoes, onion, peppers and celery over medium heat until the potatoes are just barely tender, about 10 minutes, or until the potatoes are cooked.

Add the heavy cream, clams, thyme, salt, pepper, Tabasco sauce, and roux. Whisk well to blend in the roux.

Bring to a boil, then reduce the heat and simmer for about 5 minutes, stirring occasionally. Add more seasoning to taste.

Serve in a sourdough bread bowl or with slices of sourdough alongside.

Disney's Dulce de Leche Empanadas With Pineapple

Dulce de Leche Empanadas With Pineapple

Cocina Cucamonga

Servings: 2 dozen

Empanada Dough

Ingredients

14 ½ ounces Cream Cheese
6 ¼ ounces Butter, Unsalted
1½ cups Flour
1½ teaspoons Salt
1½ teaspoons Baking Powder
1 teaspoon Cinnamon

Directions

1. Place cream cheese and butter in a medium bowl and mix until combined.

2. In a separate bowl combine the flour, salt, baking powder and cinnamon and mix well, then add to the cream cheese mixture and mix until the dough comes together (approximately two and a half minutes).

3. Take out the newly formed dough and flatten into a disk, wrap in plastic and refrigerate for at least one hour*.

4. Weigh out and portion 2 ounces of the dough and roll into small round balls.

5. Sprinkle a little flour on a cutting board and roll out/ flatten the dough with a rolling pin into circles about 3" in diameter. Reserve for fillings.

Cajeta and Pineapple Filling

Ingredients

1 14-ounce can Sweetened Condensed Milk
1 Pineapple, fresh, cleaned, trimmed,
finely diced Zest of 1 orange

Directions

1. Place unopened can in a large pot and completely cover with water. Simmer just below a boil until milk is reduced. This will take about 3 hours to slowly reduce.

2. IMPORTANT: Make sure the can is completely submerged at all times - add water to the pot as needed as the water evaporates during this process.

3. Once milk is reduced, set aside for next steps.

4. With a sharp knife, cut the pineapple into small pieces (ideally a brunoise cut: julienned, then rotated 90 degrees and diced to make small squares) and set aside for next steps.

Final Plate

Ingredients

2 Ounces Dough, freshly rolled out
1 Tablespoon Pineapple filling
1 Tablespoon Condensed Milk mixture (Cajeta)

Directions

1. Preheat oven to 350°F.

2. Place 1 Tbsp. of pineapple filling on each circle of dough, add 1 Tbsp. Cajeta mixture to the pineapple and fold dough in half making a half moon. Then seal or crimp the dough on all open edges and place onto a small cookie sheet.

3. Bake in preheated oven for about 20 minutes. Empanadas should be a nice golden brown. Allow to cool and serve warm.

Disney's Smoothies

Served at a popular smoothie shop in Downtown Disney

Orange n' Spice Smoothie

Ingredients

1 cup orange juice
1 cup cranberry juice
1 cup peaches
1 cup strawberries
1 cup orange sherbet
1 cup ice
Dash of holiday spice (cinnamon, nutmeg, etc.)

Directions

Blend well, then serve immediately.


Cranberry Craze Smoothie

Ingredients

3/4 cup cranberry juice
2 tablespoon plain yogurt
1/2 cup raspberry sherbet
1 cup strawberries
1/2 cup blueberries
ice cubes

Directions

Blend all ingredients in blender until smooth and creamy.


Egg Nog Smoothie

Ingredients

1 cup lowfat egg nog
1 cup nonfat frozen yogurt
1 dash nutmeg
1 cup crushed ice

Directions

Combine all ingredients in blender and blend on low setting.


Mighty Cherry Charger Smoothie

Ingredients

1 cup cherry juice
1 cup soy milk
1 cup cherries
1 cup strawberries
1 cup frozen yogurt
1 cup ice

Directions

Blend well, then serve immediately.

Disney's Date Shake

Date Shake

San Andreas Shakes

Serves 3-4

Ingredients

3/4 cup Dates (cubed and pitted)
1-1/4 cups milk
1 pint vanilla ice cream

Directions

Put dates and 1/2 cup milk in blender on high speed. Blend until smooth.

Add remaining milk and ice cream. Blend at low speed until mixed. Serve immediately.

Disney's Thin and Crispy Turkey Pizza

Thin and Crispy Turkey Pizza

Mission Tortilla Factory

Serves 4-6

Ingredients

6 Mission® Soft Taco Size Flour Tortillas
1 tsp. Basil
1 tsp. Oregano
1/4 tsp. Garlic Powder
3 tsp. Olive Oil
3/4 cup Mozzarella Cheese shredded
1/2 cup Turkey diced
1 Green or Red Bell Pepper diced
3/4 cup Tomatoes diced

Directions

Heat oven to 400 degrees F. In a small bowl combine basil, oregano and olive oil. Lightly brush one side of each tortilla with the oil mixture.

Sprinkle equal amounts of turkey, green pepper and tomatoes over tortillas. Top each pizza with cheese.

Place directly on rack in middle of oven and bake for 8 minutes until crisp.

Disney's Banana Roll-Up

Banana Roll-Up

Mission Tortilla Factory

Serves 2

Ingredients

2 Mission® Flour Tortillas
4 Tbsp. Peanut Butter divided
2 Bananas

Directions

Spread peanut butter across each tortilla. Top with banana slices. Roll-up and eat.

Disney's Touchdown Tacos

Touchdown Tacos

Mission Tortilla Factory

Serves 10

Ingredients

10 Mission® Soft Taco Size Flour Tortillas warmed
10 Mission® Taco Shells
1 lb. Ground Beef
2/3 cup Water
1 can Refried Beans warmed
Toppings: Salsa to taste, shredded Lettuce, shredded Cheese, diced Tomatoes
2 pkg. Lawry's Taco Spices and Seasonings

Directions

Follow directions on 1st package of Lawry's Taco Spices to prepare meat.

Add 2nd package of seasonings to refried beans.

Spread warmed beans across each warmed tortilla. Place a taco shell in center of each tortilla and fold around to seal.

Fill taco shell with seasoned meat & toppings.

Disney's Mission Ham and Cheese

Mission® Ham and Cheese

Mission Tortilla Factory

Serves 1

Ingredients

1 Soft Taco Size Flour Tortilla
1 thick slice of deli ham
2 slices of American Cheese

Directions

1. Cook ham in skillet on medium 1 minute, flip, place cheese on ham and continue cooking until cheese softens.

2. Meanwhile, heat tortilla in another skillet on medium-high until it puffs; flip immediately and let heat a few more seconds. Use spatula to scoop ham and cheese onto heated tortilla; fold and serve.

This treat may also be heated on a grill or in a microwave. To microwave, place tortilla on plate and layer ham and cheese on top; microwave on high for 30 to 45 seconds or until cheese softens.

Disneyland's Count Down Chicken Fusilli

Redd Rockett's Pizza Port

Disneyland's Count Down Chicken Fusilli

Yield: Serves 4-6
Ingredients

• 5 oz Alfredo sauce mix (dry)
• 1 cup heavy cream
• 1 cup low-fat milk
• 1 cup water
• 2 oz grated parmesan
• 1 oz sun-dried tomato crumbles (reconstituted)
• 3 oz pesto sauce
• 2 lbs dry fusilli pasta
• 1 lb sliced smoked chicken breast

Cooking Directions

1. Prepare the Alfredo sauce, according to package directions, using the cream, milk and water in place of any liquid the mix calls for. Mix in pesto sauce.
2. Cook pasta until al dente. Drain well. Place in serving bowl, top with chicken, sauce, grated cheese and tomatoes. Mix and serve.

Disneyland's Oatmeal Raisin Cookies

Oatmeal Raisin Cookies

Hook's Pointe Restaurant

Ingredients

3 1/4 c. flour
1 T. baking powder
1 1/2 t. ground cinnamon
1 t. salt
1 t. baking soda
2 1/8 c. shortening
1 3/4 c. brown sugar packed
1 1/2 c. granulated sugar
3 large eggs
1 t. vanilla extract
4 c. rolled oats
2 1/2 c. dark raisins

Directions

Blend flour, baking powder, cinnamon, salt and baking soda in mixing bowl. Set aside until needed.

Cream shortening with brown sugar and granulated sugar until fluffy. Beat in eggs and vanilla until smooth.

Mix in reserved flour mixture until well blended, about 2 minutes.

Add oats and raisins. Mix until blended, about 1 minute.

Using ice cream scoop (size #24), scoop out cookie dough into 4 dozen large balls.

Place about 6 balls on each lightly greased baking sheet, pressing down until about 1/4-inch thick and 3 inches in diameter.

Bake at 350 degrees for 9 to 12 minutes or until browned. Cool slightly, then remove cookies from sheets and cool on racks.

Disneyland's Chocolate Souffle

Chocolate Souffle

Hook's Pointe Restaurant

Serves 5 to 6

Ingredients

8 oz. plus 1 T. unsalted butter, softened
1/3 c. plus 2 T. sugar
6 oz. (1 c.) good-quality semisweet chocolate chips
3 large eggs
3 large egg yolks
1 t. vanilla extract
1/3 c. all-purpose flour
1/4 t. kosher salt
Pistachio ice cream (if desired)
1 T. chopped pistachio nuts (for garnish)
Fresh mint leaves (for garnish)

Directions

Preheat the oven to 425 degrees F. Lightly grease and sugar six 4-ounce or five 5-ounce ramekins or soufflé cups using a total of 1 T. of butter and 2 T. of sugar.

Place the remaining butter and the chocolate chips in the top of a double boiler and heat over simmering water until melted. Stir chocolate and butter to combine, and then set aside to cool to room temperature.

In a large bowl of an electric mixer, beat the eggs, yolks and the remaining sugar on high until ribbons form between a spoon or spatula and the batter, about 5 minutes. Scrape the sides of the bowl. Add vanilla extract and beat on high for 30 seconds. Using a rubber spatula, fold in the chocolate mixture.

Divide the batter evenly into the prepared soufflé cups (should be full or nearly full). Place the cups on a baking sheet on the center rack of the preheated oven and bake for 14 to 15 minutes. Remove the ramekins from the oven and let the soufflés sit at room temperature in the cups for 3 to 4 minutes but no more (any longer and the syrupy middle will become solid). Run a knife around the cup edges, invert soufflés onto dessert plates, add a scoop of ice cream and garnish with chopped nuts and mint leaves.

Disneyland's Banana Bread

Banana Bread

Monorail Café

Makes 2 loaves

Ingredients

1 c. butter (2 sticks)
2 c. sugar
2 eggs
2 t. water
2 c. bananas, mashed
1/4 t. vanilla extract
3 c. flour
1/2 t. salt
2 t. baking soda
1 c. walnuts, chopped

Directions

Preheat oven to 350 degrees F.

Sift together flour, salt and baking soda. Set aside.

Melt butter on the stove or in the microwave. Mix butter and sugar until well blended.

Add eggs, one at a time, mixing well after each addition. Add bananas and vanilla.

Fold in flour mixture and walnuts and blend until all flour is moist.

Grease 2 loaf pans and divide batter equally between the 2 pans.

Bake for 1 hour or until center of loaf is firm and toothpick inserted in center comes out clean.

Disneyland's Cornbread with Honey Butter

Disneyland's Cornbread with Honey Butter

Yield: Serves 12
Ingredients

• 1/2 cup canola oil
• 1 cup sugar
• 2 eggs
• 2 1/2 cups water
• 2 1/2 cups all-purpose flour
• 1 cup pastry flour
• 1/2 cup powdered milk
• 2 tablespoons baking powder
• 1 tablespoon salt
• 1 tablespoon vanilla
• 1 cup yellow cornmeal

Cooking Directions

1. Preheat oven to 400 degrees F. Grease 9x13 baking pan. Set aside.
2. In a large bowl blend together oil, sugar, and eggs for two minutes.
3. Add 2 cups of the water and mix until blended with sugar mixture.
4. Add flours, powdered milk, baking powder, salt and vanilla. Mix ten minutes at low speed.
5. Add remaining 1/2 cup water and cornmeal. Mix five minutes more.
6. Pour into prepared pan. Bake 40 to 50 minutes or until golden brown and tester comes out clean. Serve with Honey Butter.

Honey Butter

Ingredients

• 1/3 cup honey
• 2 cups (1/2 pound) butter, softened

Cooking Directions

1. Beat honey into softened butter until blended. Refrigerate in small molds or serve in bowls.

Disneyland's Fantasia Cheesecake

Fantasia Cheesecake

Plaza Inn

Yields 1 9-inch cheesecake

Graham Cracker Crust

1 c. graham cracker crumbs
1 T. sugar
4 T. butter or margarine, melted

Grease bottom and sides of a 9-inch springform pan. Combine all ingredients and blend well. Press crumb mixture into bottom of pan. Set aside.

Filling

4 8-ounce packages cream cheese
2 c. sugar
1/8 t. salt
½ t. lemon extract
4 eggs

Preheat oven to 350 degrees. Mix cream cheese, sugar, salt, and lemon extract until smooth. Add eggs, one at a time, blending well after each addition. Do not overmix batter. Pour into prepared cake pan and bake for 45-50 minutes or until cheesecake is set. Remove from oven and cool on a wire rack for 30 minutes. Refrigerate for several hours before serving.

Sour Cream Topping

1 c. sour cream
2 T. sugar
Fresh fruit or fruit pie filling, if desired
Whipped cream, if desired

Mix sour cream and sugar together and spoon over cheesecake. Decorate with slices of fresh fruit, canned fruit topping, or whipped cream, if desired.