Disneyland Recipes: Strawberry Twists From Maurice’s Treats

What you'll need

• 1 cup sliced fresh strawberries
• 1 cup sugar
• 1/4 cup fresh lemon juice
• 1 (17.3-ounce) box (2 sheets) frozen puff pastry, thawed
• Powdered sugar, for garnish

Notes: You may substitute 1/3 cup store-bought strawberry jam.

How to make it

1. Combine strawberries, sugar, and lemon juice in a small saucepan over medium heat. Mash mixture with a potato masher until the berries are softened and sugar is dissolved. 
2. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often to prevent mixture from sticking to pan, until thick, about 5 minutes. Cool to room temperature.
3. Place one sheet of puff pastry onto a lightly floured, movable, flat surface, such as a lightweight cutting board. Lightly dust surface of pastry with flour and roll to smooth creases.
4. Spread pastry sheet with 1/3 cup of the strawberry mixture. (Refrigerate any remaining strawberry mixture for up to 5 days.)
5. Roll the second sheet of puff pastry on a lightly floured surface to smooth creases; place on top of first sheet and press down gently. 
6. Place filled puff pastry in refrigerator for 15 minutes. 
7. Preheat oven to 400°F. Line a baking sheet with parchment paper or a nonstick silicone mat.
8. Using a ruler as a guide, cut into pastry into 1 1/2-inch strips. Carefully pick up strips and place on baking sheets, twisting 3 times before laying down.
9. Bake 20 to 22 minutes, or until puffed and golden brown. Cool 10 minutes and finish with a dusting of powdered sugar.
   
   Source: http://spoonful.com/recipes/strawberry-twists-maurice%E2%80%99s-treats

Disneyland Recipes: Rancho del Zocalo Tres Leches Cake

Ingredients

1. 1 1/4 cups cake or pastry flour
2. 1 teaspoon baking powder
3. 1/8 teaspoon salt
4. 1/3 cup canola oil
5. 2 cups sugar, divided
6. 1 teaspoon vanilla extract
7. 5 large eggs
8. 1 1/4 cups whole milk, divided
9. 1 cup sweetened condensed milk
10. 1 cup heavy cream
11. 1 tablespoon rum (optional)
12. 4 egg whites

---

Directions

1. Preheat oven to 325F.
2. Lightly grease 13 X 9 X 2-inch cake pan.
3. Whisk together flour, baking powder and salt in a small mixing bowl. Set aside.
4. Combine oil, 1 cup sugar and vanilla extract in a large mixing bowl.
5. Add the eggs one at a time and mix thoroughly.
6. Stir in 1/2 cup of milk and gently fold in the flour mixture until just combined.
7. Pour batter into cake pan and bake for 30 minutes or until it feels firm and an inserted toothpick comes out clean.
8. Let cake cool to room temperature.
9. Pierce cake with a fork 30 to 40 times.
10. Whisk together remaining 3/4 cup of milk, sweetened condensed milk, 1 cup heavy cream and rum (optional).
11. Slowly pour over cooked cake.
12. Refrigerate for at least 1 hour.
13. In a medium glass or stainless steel bowl, beat egg whites with an electric mixer on high speed until soft peaks form.
14. With mixer running, add 1 cup remaining sugar in a steady stream, beating until stiff peaks form.
15. Spread over top of cake. Broil 1 to 2 minutes until meringue is golden brown.
16. Note: Rancho de Zocalo at Disneyland serves a traditional Mexican version of Tres Leches with a whipped cream topping. To make, combine 3/4 cup heavy cream, 1 teaspoon vanilla and 1 tablespoon sugar in a medium bowl. With an electric mixer on medium-high speed, beat mixture until peaks form. Spread over top of cake.

Disneyland Recipes: Big Thunder Ranch S'mores Bake

Ingredients

1. 1 (10.5-ounce) box fudge brownie mix
2. 1 (1-pound) bag large marshmallows
3. 1/4 cup plus 2 tablespoons hot fudge sauce, warmed
4. 8 graham crackers

---

Directions

1. Preheat oven to 375 degrees F.
2. Spray a 9x13 cake pan with cooking spray.
3. Prepare brownie batter per package directions and pour into prepared cake pan.
4. Bake 20 to 22 minutes, or until a wooden pick inserted in the center comes out with moist crumbs clinging to it.
5. Turn oven to broil.
6. Place marshmallows over brownies.
7. Leaving oven door ajar, place marshmallow-topped brownies under broiler 1 1/2 to 2 minutes or until marshmallows are golden brown, watching very closely to avoid burning.
8. Drizzle hot fudge sauce over top of toasted marshmallows.
9. Take half of the graham crackers and break them into planks; crush other half of graham crackers into crumbs.
10. Sprinkle crushed graham crackers over top of toasted marshmallows, and place graham cracker planks randomly into toasted marshmallows.
11. Serve immediately.

Disneyland Recipes: Big Thunder BBQ Ribs

Big Thunder BBQ Ribs

One of the places my family always dine at, one of our traditions, is the Big Thunder Ranch all-you-can-eat BBQ. It's yummy, filling, and did I mention yummy? One of our favorites are the BBQ Ribs with the meat totally just falling off the bone. Here is their recipe to create your own Big Thunder BBQ experience at home. Serves 4 to 6
Ingredients:
1 1/2 cups Citrus Roundup BBQ Rub (recipe follows)
1 (4-pound) rack pork spareribs, trimmed of excess fat
1/2 cup water
1 cup favorite barbecue sauce

Instructions:
1. Sprinkle Citrus BBQ Rub on both sides of ribs, rubbing the meat to adhere. Cover with plastic wrap. Refrigerate for 8 hours, or overnight.
2. Preheat oven to 350 degrees F. Place ribs in a roasting pan or on a baking sheet, and pour water into pan. Cover with foil and roast for 1 hour.
3. Remove the pan from oven and uncover. Pour off any excess water. Evenly coat top of ribs with barbecue sauce. Return pan to oven and roast for 30 minutes more.
4. Remove the pan from the oven and cover lightly with foil. Let ribs rest for 10 minutes.
5. Slice the ribs between each bone with a serrated knife. Serve immediately.

Citrus Roundup BBQ Rub
Citrus Roundup BBQ Rub Ingredients:
2 1/2 tablespoons lemon pepper
2 tablespoons seasoning salt
2 tablespoons paprika
1 tablespoon sugar
1 tablespoon brown sugar
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1/4 tablespoon cayenne pepper.

Citrus Roundup BBQ Rub Instructions:
Combine all ingredients in a medium bowl. Stir to combine.

Photo Source: Disney Parks
Recipe Source: Disneyland Parks

Trader Sam's Secret Menu - New Kungaloosh Recipe!

The Adventurer's Club on Pleasure Island in Walt Disney World had one of my most favorite drinks of all-time, the Kungaloosh! The Adventurer's Club is long since gone and so was the Kungaloosh or so I thought. Then comes along Trader Sam's at The Disneyland Hotel! You can order a new Kungaloosh simply by asking for one! It's not on the menu so do not even try to find it there! You can also order an old Kungaloosh and that recipe will be posted soon! But what is in a new Kungaloosh or you simply want to make it at home? Check out the recipe below!


New Kungaloosh Recipe -- since 2000 or so
1 cup Daily's Strawberry Daiquiri Mix
1/4 cup orange juice
1/4 cup Captain Morgan's Spiced Rum
1/4 cup blackberry brandy
Toss it in a blender with enough ice to make it slushy.

Trader Sam's Secret Menu - Old Kungaloosh Recipe

The Adventurer's Club on Pleasure Island in Walt Disney World had one of my most favorite drinks of all-time, the Kungaloosh! The Adventurer's Club is long since gone and so was the Kungaloosh or so I thought. Then comes along Trader Sam's at The Disneyland Hotel! You can order an old Kungaloosh simply by asking for one! It's not on the menu so do not even try to find it there! You can also order a new Kungaloosh and that recipe will be posted soon! But what is in an old Kungaloosh or you simply want to make it at home? Check out the recipe below!

Old Kungaloosh Recipe -- Circa 1997
1 1/4 ounce vodka
1 1/4 ounce Malibu Rum
3/4 ounce Midori (melon liqueur)
2 tablespoons pineapple juice
1 splash cranberry juice
Mix well.

Disneyland Recipes: Blue Bayou Jambalaya

Yield: 6-8 servings

Ingredients

1 lb boneless fresh pork, diced into 1/2 inch cubes
3 T. vegetable oil
1/4 t. black pepper, freshly ground
1/4 t. thyme, dried
1/4 t. garlic powder
1 16-oz. can tomatoes, crushed
4 c. water
1 1/4 c. rice, uncooked
2 chicken bouillon cubes
1 1/2 c. onion, diced
1 c. celery, diced
1 c. green bell pepper, diced
3/4 c. zucchini, diced
1 t. yellow chili pepper
1/4 c. scallions, chopped
1 T. parsley, chopped
1 c. ham, diced
1 c. Polish sausage, cooked & diced
1 c. Italian sausage, cooked & diced
1 c. okra, frozen, cut
1 1/2 c. small shrimp, cooked

Directions

In a large saucepan, sauté pork in oil over medium heat for 15 minutes, stirring occasionally.

Add pepper, thyme, garlic powder, and tomatoes. Cover and cook for 15 minutes.

Add water, rice, bouillon cubes, onions, celery, green pepper, zucchini, chili peppers, scallions, and parsley. Bring to a boil.

Stir to blend ingredients, cover and simmer for 10 to 15 minutes. Stir once or twice and add remaining meat ingredients.

Cook for another 10 minutes and add okra and shrimp.

Heat well and serve hot.

Source: Disneyland

Disneyland Recipes: Walt's Own Chili and Beans

INGREDIENTS:

2 pounds dried pinto beans
2 medium onions, sliced
1/4 cup vegetable oil
2 cup garlic, diced
1 cup Celery, chpd
2 pounds ground beef
1 t Chili powder, or more
1 t Paprika
1 t Dried thyme
28 ounces Cn tomatoes, about 3c
salt and pepper
 
-----SPICIER VARIATION-----
1/8 teaspoon coriander
1/8 teaspoon turmeric
1/8 teaspoon Chili seeds
1/8 teaspoon fennel
1/8 teaspoon cloves
1/8 teaspoon cinnamon
1/8 teaspoon dried ginger
1 small Mexican chili pepper

DIRECTIONS:

Walt Disney's personal recipe. Wash, sort and soak beans in cold water overnight. Drain; place in 2 qt saucepan. Add water to cover 2" over beans. Add onions and simmer in covered pot until tender, 2 hrs.

Meanwhile, heat oil in lg sauce pot; saute garlic until lightly browned. Add celery and beef; cook. Add chili powder, paprika, and thyme. Break up tomatoes with spoon and mix with meat mixture; cover, simmer 1 hr. When beans are tender, combine with meat, stirring gently. Salt and pepper and add additional spices if desired, cook 30 mins.

Disneyland Recipes: Blue Bayou Gumbo

Ingredients

2 ounces roux (¼ cup room-temperature butter and ¼ cup flour - see note and instructions)
1 cup (2 medium yellow onions) cut into ¼-inch dice
1 cup celery, cut into ¼-inch dice
2 quarts (8 cups) chicken stock
1 cup (12 ounces) cut okra
12 ounces meat (chicken and/or andouille sausage and/or shrimp)
1 6-ounce can diced tomatoes
¼ teaspoon white pepper AND 1/3 teaspoon cayenne pepper (OR 1 tsp. cajun seasoning replaces both)
1 teaspoon gumbo filé
1 tablespoon salt, divided use (OR to taste)
2 cups cooked rice
optional: 2 tablespoons olive oil, divided use
optional: ¾ pound green bell pepper, cored, seeded, cut into ¼-inch dice
optional: 1 tablespoon minced garlic
optional: 2 tablespoons freshly chopped parsley

Two ways to cook:

Directions 1

1. Place room-temperature butter in a small sauté pan or saucepan over very low heat. Slowly whisk in flour until very smooth. Continue whisking until the roux is the color you desire (blond to brown).
2. Add the onion and celery. Cook for 5 minutes.
3. Add the stock and make sure the roux is dissolved completely. Simmer for 10 minutes.
4. Add remaining ingredients (except filé and salt) and return to a simmer. Adjust salt to taste.
5. If you are adding seafood, add it at the very end and make sure it is completely cooked.
6. Add filé. Mix well and serve over rice.

Directions 2

1. Place room-temperature butter in a small sauté pan or saucepan over very low heat. Slowly whisk in flour until very smooth. Continue whisking until the roux is the color you desire (blond to brown).
2. In a large pot, heat half of the oil over medium heat, add half of the okra and sauté until light brown and slimy looking. Add onions, celery, bell pepper, garlic and andouille. Sauté until the vegetables become translucent. Be careful not to burn.
3. Add the diced tomatoes, white pepper/cayenne pepper or Cajun seasoning and ¾ tablespoon of the salt. Mix well.
4. Add roux to the chicken stock. Whisk until the roux is completely dissolved. Mix chicken stock/roux mixture with vegetables. Bring to a boil, then reduce heat to low and let simmer 10 minutes. Stir frequently so the gumbo doesn't burn into the bottom of the pot.
5. In a sauté pan, heat remaining oil over medium heat. Add chicken and remaining salt. Sauté until the chicken is cooked through and slightly brown. Add the rest of the okra and cook until hot.
6. Drain well, add to the gumbo. Add/cook seafood. Add the filé. Mix well. To serve, divide rice evenly among bowls (a couple of tablespoons per bowl) and ladle gumbo over rice. Garnish with parsley.

Disneyland Recipes: Trader Sam's Panko-crusted Chinese Long Beans with Sriracha Mayonnaise

Serves 4
Sriracha Mayonnaise
3/4 cup mayonnaise
1 teaspoon sriracha (Asian chili sauce)
1 teaspoon rice wine vinegar
1 teaspoon coarse salt
1 teaspoon cleaned and thinly sliced green onion, green part only
1/4 teaspoon fresh lime juice
1/4 teaspoon chopped garlic
1/8 teaspoon freshly ground black pepper
Panko-crusted Long Beans
1 cup all-purpose flour
1 tablespoon seafood spice
1 tablespoon cornstarch
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon coarse salt
1/8 teaspoon freshly ground black pepper
4 eggs, beaten
3/4 pound Chinese long beans*, cut into 4-inch-long pieces
2 cup panko (Japanese bread crumbs)
4 cup canola oil, for frying
Coarse salt, to taste
For sriracha mayonnaise:
Combine mayonnaise, sriracha, vinegar, salt, green onions, lime juice, garlic and pepper in small bowl. Refrigerate until ready to serve.
For panko-crusted long beans:

1. Combine flour, seafood spice, cornstarch, garlic powder, onion powder, salt and pepper in a shallow bowl.
2. Line a baking sheet with paper towels; set aside.
3. Pour oil in a deep pot to a depth of 1 inch. Heat over medium-high heat to 350°F.
4. Moisten long beans; dredge in flour mixture. Dip in beaten eggs, then roll in panko.
5. Working in batches, gently place in hot oil until golden brown about 2 to 3 minutes, using tongs or a slotted spoon to gently turn beans every 45 seconds.
6. Transfer fried beans to prepared baking sheet and season lightly with salt.
7. Serve with Sriracha Mayonnaise.

*Chinese long beans can be found in Asian-foods supermarkets. You may substitute thin green beans.

Source: Disney Parks Blog
http://disneyparks.disney.go.com/blog/2011/08/trader-sams-addictive-fried-chinese-long-beans-at-disneyland-resort/

Disneyland Recipes: Club 33 Pumpkin Beignets

Pumpkin Beignets
Club 33, Disneyland Park
Makes 24 beignets
Pumpkin Beignets

• 1/2 teaspoon dry yeast
• 1/4 cup warm water (105º)
• 4 cups all-purpose flour
• 1 cup canned pumpkin puree
• 1/4 cup sugar
• 1/4 cup heavy cream
• 1/4 cup hot water
• 1 egg
• 2 tablespoons vegetable shortening
• 1/2 teaspoon salt
• Vegetable oil, for frying

Maple Glaze

• 3 tablespoons butter
• 1/4 cup maple syrup
• 1 cup powdered sugar

For pumpkin beignets:

1. Sprinkle yeast over warm water in a small bowl, stirring to dissolve. Let stand for 5 minutes.
2. Combine flour, pumpkin puree, sugar, heavy cream, hot water, egg, shortening, and salt in a large bowl; stir in yeast mixture. Mix dough just until combined and smooth. Let dough rest in bowl, covered with a clean kitchen towel, 30 minutes.
3. Transfer dough to a well-floured surface. Pat to about 1/4-inch thickness and cut into 2-inch squares. Cover with a clean kitchen towel and let dough rise in a warm, draft-free area, about 1 to 1 1/2 hours.
4. Heat 3 inches of vegetable oil to 350°F in a deep, heavy pot over medium-high heat. Fry beignets until golden brown, about 2 to 3 minutes, turning as soon as they brown on one side.
5. Remove with tongs or a slotted spoon and place on paper towels to drain.

For maple glaze:

1. Combine butter and maple syrup in a medium microwave-safe bowl. Microwave until butter melts. Whisk in powdered sugar until smooth.
2. Drizzle warm beignets with maple glaze and serve immediately.

Source: Disney Parks Blog
http://disneyparks.disney.go.com/blog/2011/09/fancy-pumpkin-beignets-from-club-33-at-disneyland-park/

Disneyland Recipes: Loaded Baked Potato Soup

Serves 6

1 pound bacon, roughly chopped
1 medium yellow onion, diced
1 large carrot, peeled and diced
3/4 cup diced celery
4 large Russet potatoes, peeled and diced
4 medium red potatoes, diced
1/4 cup flour
2 cups chicken or vegetable stock
Coarse salt, freshly ground pepper, to taste
4 cups heavy whipping cream
Optional garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheese

1. In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp.
2. Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally.
3. Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes. Add chicken stock and half of the bacon. Season with salt and pepper.
4. Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and simmer for 5 minutes.
5. Adjust thickness by adding water or stock. Soup should have a creamy consistency.
6. Season to taste, and garnish with toppings.

Cooks’ notes: Soak diced potatoes in cold water until ready to use to keep them from turning brown. To make bacon easier to chop, lightly freeze.

Source: Disney Parks Blog
http://disneyparks.disney.go.com/blog/2012/01/carnation-cafe-closes-thursday-for-renovations-at-disneyland-park/

Disneyland Recipe: Big Thunder Ranch Barbeque Cole Slaw

This side dish is a good option as the temps climb as it has a non-mayo base. Plus, it's egg, gluten and dairy free. Don't feel like shredding cabbage? No problem! Simply grab two bags of the pre-shredded kind at the grocery store. Enjoy!

Big Thunder Ranch Barbecue Cole Slaw
Serves 6 to 8

Ingredients:
1/2 cup white-wine vinegar
1/2 cup sugar
3/4 teaspoon coarse salt
1/2 teaspoon celery seed
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1/4 cup olive oil
1 pound shredded green cabbage (about 1/2 large cabbage)
1 pound shredded purple cabbage (about 1/2 large cabbage)
2 carrots, shredded

Instructions:
1.Combine vinegar, sugar, salt, celery seed, paprika, black pepper, and cayenne in a blender; blend on low speed until sugar is dissolved.
2.With blender running, slowly pour oil through top of lid, processing until dressing is combined. Set aside.
3.Combine shredded cabbage and shredded carrots in a separate large bowl. Add dressing, tossing to combine. Refrigerate for 2 hours, tossing occasionally, before serving.

Source: Disney Parks Blog
http://disneyparks.disney.go.com/blog/2011/06/just-in-time-for-your-july-4th-picnic-big-thunder-ranch-barbecue-cole-slaw/

Disneyland Recipes: Monte Cristo Sandwich

Monte Cristo Sandwich

Blue Bayou, Café Orleans

Ingredients and Directions

Batter

1 ½ c. all purpose flour, sifted
¼ t. salt
1 T. baking powder
1 1/3 c. water
1 egg

Sift flour, salt and baking powder together. Add water to beaten egg and add to flour mixture and mix well. Set aside. (Yields 2 c. batter)

Sandwich

1 oz. sliced white meat of turkey
1 oz. sliced Swiss cheese
1 oz. sliced ham
2 slices white bread

Make a sandwich using first turkey, then Swiss cheese, then ham. Cut sandwich into quarters. Use toothpicks to hold sandwich together. Dip sandwich in egg batter and fry in 360 degree oil until golden brown. Remove toothpicks and sprinkle with powdered sugar. Serve with whipped raspberry jelly (below).

Whipped Jelly

8 oz. Apple jelly
8 oz. Raspberry jam
8 oz. Half and Half

Combine apple jelly and raspberry jam in blender at slow speed. Add half and half, and whip in blender at high speed.