Top 10 Food and Drink Options at the Disney California Adventure Food & Wine Festival 2018

The 2018 Disney California Adventure Food & Wine Festival is currently underway until April 12th. Here are my Top 10 food and drink recommendations:

10. The Tropical IPA Shandy from The Brewhouse. Sculpin IPA, which already has the taste of grapefruit, is combined with guava and pineapple juice makes this into a delicious beer-mosa. A refreshing beverage to enjoy with the lovely Spring weather.

9. The Beet Kombacha Sangria from Eat Your Greens. Another refreshing beverage that is similar to seltzer water meeting a berry sangria. Oh, and you cannot taste the beets at all.

8. Grilled Asparagus Caesar Salad also from Eat Your Greens. I love grilled asparagus and this combined with Caesar dressing and grated cheese and croutons is a wonderful light and tasty snack.

Life Hack: Keeping the Donut Man Strawberry Donut From Getting Soggy on Your Way Home

It's strawberry season and this means it's strawberry donut time at Donut Man in Glendale, CA! Now if you're like me and eat one or two there and take a few home, the donuts you take home get soggy from all those juicy strawberries! How does one get the amazing strawberry donuts home without the donuts getting soggy you may ask? Well wonder no longer...

Simply ask them to separate the donut from the strawberries! They will pack it up just like you see in the photo above!

The cup contains all those amazing juicy strawberries!

The donut itself stays nice and dry and can even be warmed up in the microwave before you pour the strawberries into the donut. Oh, they even have the donut cut for you as well!

Here is the final product! The Donut Man strawberry donut in the comfort of your home!

The Donut Man is located at:
915 E. Route 66
Glendora, CA 91740

The Cronut at The Donuttery

The craze began in New York and you knew it was only a matter of time before others started to give it their own take. Here is The Donuttery's version of the cronut. What is a cronut you ask? Think of a donut and a croissant having a child and that is the cronut. It looks like a glazed donut but it light and airy like a croissant!

Take a look inside to see how light and airy it is! So delicious, but here at The Donuttery, you have more options than just the regular cronut.

For an additional dollar you can add fresh strawberries and whipped cream! There are several other options if this isn't your thing!

Lil Oishi is happy that the strawberry and whipped cream filled cronut is almost as tall as him!

The Donuttery
17420 Beach Blvd 
Huntington Beach, CA92647

Berry-Smash Muffins (Strawberry Muffins) Recipe!

 

Makes 12 muffins

 

Ingredients:

1 2/3 cups fresh strawberries
2/3 cup sugar
1/3 cup vegetable oil
2 eggs
1 1/2 cups Gold Medal all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon

Directions:

1 Heat oven to 425 F.
 

2 Put a paper baking cup in each of 12 regular-size muffin cups, or grease just the bottoms of 12 muffin cups.
 

3 Slightly smash strawberries in large bowl, using fork.
 

4 Stir in sugar, oil and eggs until mixed.
 

5 Stir in other ingredients just until moistened.
 

6 Spoon batter into muffin cups.
 

7 Bake 15 to 18 minutes or until light golden brown or toothpick poked in center comes out clean.
 

8 Cool 5 minutes.
 

9 Loosen sides of muffins from pan if needed, and take them out of the pan.
 

10 Makes 12 muffins.
 

11 Tip: If you do not have fresh strawberries, you can use frozen strawberries that you have thawed and drained.

Source: http://www.food.com/recipe/berry-smash-muffins-strawberry-muffins-35393

Meringue Cupcakes with Nutella and Strawberries Recipe!

Ingredients

• Baking spray
• 8 large egg whites, at room temperature
• 1 teaspoon white vinegar
• 1/4 teaspoon salt
• 2 cups sugar
• 2 teaspoons cornstarch
• 2 teaspoons pure vanilla extract
• 3/4 cup Nutella
• 24 strawberries, hulled and sliced

Procedures

1. Adjust oven rack to middle position and preheat oven to 200°F. Spray a 12-cup muffin tin with baking spray, then line tin with cupcake liners and once again lightly spray tin with baking spray, making sure to coat surface of tin.
   
   
2. Beat whites, vinegar, and salt on medium-low speed until loosened, about 30 seconds. Increase speed to medium-high and beat until soft peaks form, 2 to 3 minutes. Combine sugar and cornstarch and, with mixer running, add to bowl 1 tablespoon at a time.
   
   
3. Once all the sugar mixture has been added, continue mixing until stiff, glossy peaks form, about 2 minutes longer. Add vanilla and beat just until combined.
   
   
4. Transfer mixture to a pastry bag or large zipper-lock bag fitted with a 1/2-inch star or plain pastry tip. Pipe meringue in a circular motion, pressing tip into meringue as it pipes out, into prepared tin, mounding meringue about 1-inch above edge.
   
   
5. Bake cupcakes until firm and dry, about 1 1/2 hours, then, shut oven off and prop door open. Allow cupcakes to sit in oven an additional 1 hour.
   
   
6. Gently remove cupcakes from tins and, with a serrated knife, gently cut off tops at the point where the cupcake liner meets with the cupcake top’s base.
   
   
7. Fill each cupcake with 2 tablespoons Nutella and 2 sliced strawberries. If desired, serve with whipped cream or vanilla ice cream.
   
   Source: http://www.seriouseats.com/recipes/2012/04/meringue-cupcakes-strawberry-nutella-recipe.html

Strawberry Galette Recipe!

Ingredients

• 4 ounces granulated sugar
• 3 to 4 tablespoons starch (corn, potato, or tapioca)
• 1 quart fresh strawberries, hulled and quartered
• One half recipe Easy Pie Dough, rolled out to 1/8 inch thick and chilled
• Egg wash (one egg beaten with a pinch of salt)
• Optional: sanding sugar for sprinkling

Procedures

1. Adjust oven rack to lower middle position and preheat oven to 425°F. In a large bowl, whisk together sugar and starch. Add the berries and toss to coat with the dry mixture. Line a sheet pan with parchment and place the dough sheet on top. Pile the strawberry mixture in the center, leaving at least 3 inches of dough uncovered on all sides. Fold the overhang back up around the fruit, encasing it on all sides, folding it into rustic pleats to gather up the excess. Chill the shaped galette in the fridge for 1/2 hour.
   
   
2. Remove the chilled galette from the fridge and brush the exposed dough with egg wash and sprinkle with sugar if desired. Place the sheet tray on the prepared rack and bake for 20 minutes, turning halfway through. Lower the temperature to 350°F and bake for 20-30 additional minutes, until the crust is golden brown and the filling is bubbling all over. Remove from the oven and allow the galette to cool completely before serving.
   
   Source: http://www.seriouseats.com/recipes/2012/08/strawberry-galette-recipe.html

Strawberry Balsamic Custard Tart Recipe!

Ingredients

• 1 1/2 cups (about 7 1/2 ounces) all-purpose flour
• 3/4 cup confectioners' sugar
• 1/2 cup cocoa powder
• Pinch salt
• 9 tablespoons (1 stick plus 1 tablespoon) cold unsalted butter, cut into 1/4-inch pices
• 1 large egg yolk
• 1 recipe Vanilla Pastry Cream, chilled
• 1 quart strawberries, hulled and sliced
• 3 to 4 tablespoons aged balsamic vinegar

Procedures

1. In bowl of food processor, pulse flour, confectioners' sugar, cocoa, and salt until combined, about 3 one-second pulses. Add butter and pulse until mixture is consistency of wet sand, with no visible bits of butter remaining, about 10 to 15 quick pulses. Add yolk and pulse until dough just begins to come together. Wrap dough with plastic wrap into 5-inch disc and chill until firm, at least 1 hour.
   
   
2. Adjust oven rack to middle position and preheat oven to 350°F. Roll out dough between 2 pieces of parchment paper, plastic wrap, or on lightly floured surface to 13-inch circle. Gently roll up dough with rolling pin and roll out over tart pan. Press dough into bottom and sides of tart pan. Chill in freezer for 15 minutes.
   
   
3. When oven is ready, line chilled pie shell with foil or parchment paper and fill with weights (I reuse dried beans for this), and bake on the lowest rack of the oven for 10 minutes. Remove weights and liner, turn pie, and bake until the bottom crust just begins to puff slightly, about 10 minutes more. Remove pie shell from oven and allow to cool completely.
   
   
4. When you are ready to assemble the tart, place the chilled pastry cream in a large bowl and use a large whisk to beat it until the cream is smooth and shiny. Pour the whipped pastry cream into the chilled tart shell and use a spatula to smooth the top. Top with the fresh, sliced berries and drizzle with the vinegar. Serve immediately for best results and chill leftovers.
   
   Source: http://www.seriouseats.com/recipes/2012/09/strawberry-balsamic-custard-tart-recipe.html

Greek Yogurt and Strawberry Phyllo Cups Recipe!

Ingredients

• 4 sheets frozen phyllo dough, thawed
• 2 tablespoons unsalted butter, melted
• 1 cup plus 2 tablespoons Greek yogurt
• 3/4 cup chopped strawberries
• 1/4 cup honey

Procedures

1. Place oven rack in upper middle position and preheat oven to 350°F. Grease a 12-well muffin tin tray. Lay one sheet phyllo dough on a clean work surface. Brush all over with butter. Lay second sheet over phyllo on top and brush with butter. Cut into 12 squares. Place in prepared muffin tin. Butter a remaining sheet of phyllo and top it with final sheet. Brush all over with butter and cut into 12 squares. Place a square in each muffin tin, alternating corner points with first square. Bake until phyllo is golden, about 6 minutes.
   
   
2. Let phyllo cups cool to room temperature. Fill each cup with about 1 1/2 tablespoons Greek yogurt and top with 1 tablespoon strawberries. Drizzle each cup with honey.
   
   Source: http://www.seriouseats.com/recipes/2012/05/greek-yogurt-and-strawberry-phyllo-cups-recipe.html

No-Bake Strawberry Cheesecake Recipe!

Ingredients

• 12 ounces graham crackers
• 1 1/4 cups (4 ounces) confectioners' sugar, divided
• 1/8 teaspoon salt
• 10 tablespoons (5 ounces) unsalted butter, melted
• 1 pound cream cheese
• 2 tablespoons juice and 1 teaspoon zest from one lemon
• 2/3 cup (about 5 ounces) heavy cream
• 1 pint strawberries, washed and hulled
• 1/3 cup (about 3 ounces) apple jelly, warmed

Procedures

1. Process graham crackers with 2 tablespoons confectioners' sugar and salt until finely ground. Transfer to large bowl and stir in butter until moistened. Firmly press into bottom and sides of 9-inch springform pan.
   
   
2. Using standing mixer with paddle attachment, beat cream cheese with remaining 1 1/8 cups confectioners' sugar on medium speed until smooth and creamy. Mix in lemon juice and zest. Transfer to large bowl.
   
   
3. Place whip attachment on mixer and whip cream on medium high speed to stiff peak. Fold into cream cheese mixture and spread into crust. Place whole strawberries on top and brush with jelly. Chill at least 3 hours to set.
   
   Source: http://www.seriouseats.com/recipes/2013/03/no-bake-strawberry-cheesecake-recipe.html

Strawberry Dream Pie Ice Cream Recipe!

Ingredients

• For graham cracker crumble
• 12 graham crackers, broken into large chunks
• 9 tablespoons unsalted butter, melted
• 1/4 cup raw (turbinado) or brown sugar
• 1/2 to 1 teaspoon kosher salt (to taste)
•  
• For ice cream
• 8 ounces chevre goat cheese
• 1 1/2 cups half and half
• 1/2 cup plus two tablespoons sugar, divided
• 1/2 teaspoon kosher salt
• 1 1/4 cup thinly sliced strawberries (about 3 cups whole)
• 1 tablespoon maraschino liqueur (or other fruity liquor)
• 1 teaspoon pomegranate molasses (or one teaspoon lemon juice)

Procedures

1. For graham cracker crumble: Preheat oven to 350°F, with a rack in the middle. In a food processor, combine graham crackers, butter, sugar, and salt. Pulse until graham crackers are ground fine but mixture has not formed a paste. Dump mixture onto an aluminum baking sheet and press into a disc 1/4 inch thick. Bake for 15 minutes, until the edges are dark and crisp. Cool completely before crumbling into large chunks. Store crumble in an airtight container.
   
   
2. For ice cream: In a blender, combine goat cheese, half and half, 1/2 cup sugar, and salt. Blend until smooth, then transfer to an airtight container to chill overnight.
   
   
3. The next day, churn ice cream according to manufacturer's instructions. While ice cream is churning, combine strawberries, two tablespoons sugar, maraschino, and pomegranate molasses in a bowl. Let macerate for one hour at room temperature. When ice cream is finished churning, return to airtight container and place in freezer to chill for half an hour.
   
   
4. After an hour in bowl, strain strawberries from remaining liquid, reserving for another use. With a very large spoon or spatula, quickly stir strawberries into ice cream. Berries can break into small chunks, but ice cream should not be uniformly pink. Return to freezer for 1/2 to 1 hour. Serve with graham cracker crumble sprinkled on top.
   
   Source: http://www.seriouseats.com/recipes/2011/06/strawberry-dream-pie-goat-cheese-ice-cream-recipe.html

Strawberry Pound Cake Recipe!

Ingredients

• 1 1/2 cups (about 7 1/2 ounces) all purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 8 tablespoons (1 stick) unsalted butter, at room temperature
• 1 cup (about 7 ounces) sugar
• 2 eggs plus 1 egg yolk
• 1 teaspoon vanilla
• 1/4 cup milk
• 3 tablespoons heavy cream
• 2 cups diced strawberries

Procedures

1. Adjust oven rack to middle position and preheat oven to 350°F. Butter loaf pan. In a small bowl, whisk together flour, baking powder, and salt; set aside.
   
   
2. In the bowl of a stand mixer fitted with a paddle attachment, beat together butter and sugar until light and fluffy, about 3 minutes. Add eggs, egg yolk, and vanilla. Add 1/2 dry ingredients, followed by milk. Add remaining dry ingredients, then cream, beating until just combined. Fold strawberries into batter with a spatula.
   
   
3. Pour batter into prepared pan and smooth top. Bake until a tester inserted into the middle of the cake comes out clean, about 50 to 60 minutes. Let cool 15 minutes then turn out to a wire rack to finish cooling. Serve, garnishing with additional strawberries or whipped cream if desired. Leftover pound cake can be stored in a sealed container at room temperature for up to 1 week.
   
   Source: http://www.seriouseats.com/recipes/2013/04/strawberry-vanilla-pound-cake-recipe.html

Strawberry Frozen Yogurt Recipe!

Ingredients

• 3 cups washed, quartered strawberries (about 1 1/2 pints)
• Zest of one lemon, removed with a vegetable peeler (see note above)
• 3/4 cup sugar
• 1/4 teaspoon kosher salt
• 2 cups Greek (strained) yogurt
• Lemon juice to taste, if needed

Procedures

1. Combine berries, lemon peel, sugar, and salt in a heavy saucepan over medium heat. Cook, stirring occasionally, until juices leave the berries and begin to simmer, about 4 minutes, then reduce heat to low. Continue to cook, stirring occasionally, until juices thicken slightly and berries are very tender, about 7 minutes.
   
   
2. Transfer to a blender or food processor (or use an immersion blender in saucepan) and purée until smooth. Strain through a fine mesh strainer. You should have about 2 cups of strained strawberry purée.
   
   
3. Transfer purée to a bowl and whisk in yogurt until well combined. If base tastes too sweet, add lemon juice to taste, starting with 1/4 teaspoon, bearing in mind that sweetness and acidity will both be slightly muted when chiled. Chill in refrigerator until very cold, about 3 hours.
   
   
4. Churn in ice cream machine according to manufacturer's instructions. Enjoy immediately as soft serve, or firm up in freezer for 2 to 3 hours. Once set, frozen yogurt will be firm; defrost on counter for 10 to 15 minutes before serving.
   
   Source: http://www.seriouseats.com/recipes/2012/05/strawberry-frozen-yogurt-recipe.html