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Mostrando entradas con la etiqueta Recetas Disney. Mostrar todas las entradas

4 de julio de 2018

6 colorful July 4th recipes to make your party sparkle


In the Land of the Free, Home of the Brave, food is how we party.

More Americans plan to spend their Fourth of July holiday at a cookout, barbecue or picnic than plan to see fireworks or go to a parade, according to the National Retail Federation’s annual Independence Day survey. Those July 4th spreads will cost us $6.9 billion, the survey said.

So, knowing your party menu trumps fireworks, what should you serve at your Fourth fete?

Burgers, brats, chicken and ribs are all good main dishes. Salads of the leafy green and mayonnaise-based varieties are solid sides.

Desserts and drinks…now that’s where you can shine.

Add pops of color with red, white and blue strawberry cheesecake bites. Show your spirit with patriotic puffed-rice treats. Salute the flag by raising a glass of Stars and Stripes sangria.

We’ve tested these six Fourth of July recipes — amalgamations of popular online recipes — and would recommend them for any holiday celebration. They are filled with fruit and fresh flavors. They look impressive, but are easy to make. You can prepare everything ahead of time, and your kids can help. Best of all, you don’t have to turn your oven on to make a single one.

In truth, they’re probably the easiest Fourth of July recipes you’ll ever make.

Patriotic Puffed-Rice Treats


Servings: 16.
Ingredients:

• Cooking spray

• 9 tablespoons unsalted butter, divided

• 12 cups miniature marshmallows, divided

• 9 cups puffed-rice cereal, divided

• Red and blue food coloring

Preparation:

1. Lightly coat a 9-by-13-inch loaf pan with cooking spray.

2. In a large saucepan, melt 3 tablespoons unsalted butter over medium heat.

3. Add 4 cups miniature marshmallows and a few drops of blue food coloring. Stir until melted.

4. Continue to add blue food coloring until mixture has reached desired hue.

5. Stir in 3 cups puffed-rice cereal and immediately transfer to pan.

6. Coat an offset spatula with cooking spray and firmly press mixture into an even layer.

7. Rinse saucepan. Repeat steps twice:

8. For second batch, do not add any food coloring

9. For third batch, add enough red food coloring to tint the marshmallow mixture dark red.

10.Let set at least 2 hours or overnight.

11. Run a small knife around edges of pan and invert loaf onto a cutting board.

12. Using a serrated knife, cut loaf into 16 slices. Or, use a star-shaped cookie cutter to cut out pieces.

Firework Fruit Skewers



Servings: At least 15, more depending on size of watermelon.

Ingredients:

• 1 set of 10-inch skewers

• watermelon

• Star cookie cutter

• Blueberries

• Mini marshmallows

• Red grapes, optional

• Raspberries, optional

Preparation:

1. Wash fruit and sticks, set aside.

2. Slice watermelon into 1-inch slices, or to fit the width of your cookie cutter.

3. Cut out watermelon slices using your cookie cutter, set aside.

4. To assemble the skewers, slide a blueberry onto a stick. Follow with a mini marshmallow.

5. Repeat, rotating between berries and marshmallows, until there is about an inch of stick left.

6. Place a star-shaped slice of watermelon at the top, making sure the pointed stick is not exposed.

7. If desired, add red grapes or raspberries after the marshmallows to make a red, white and blue pattern on the stick.

Red, White and Blue Berry Bites



Servings: 12.

Ingredients:

• 2 pints strawberries

• 1 8-ounce package cream cheese, at room temperature

• 1 cup whipped cream

• ½ cup powdered sugar

• 1 teaspoon vanilla extract

• ½ cup blueberries

Preparation:

1. Wash and dry fruit.

2. Cut the stems from the strawberries to create a steady base.

3. Stand the strawberries upright and cut a deep “X” from the tip down. Do not cut all the way through.

4. Beat the cream cheese, whipped cream, powdered sugar and vanilla in a bowl with a hand mixer until fluffy.

5. Fill a piping bag with a star-shaped piping tip with the cream mixture. (Use a plastic bag if you don’t have a piping bag.)

6. Gently open each strawberry and pipe the cream filling inside.

7. Top each strawberry with a blueberry.

8. Chill for at least an hour and serve.

Fourth of July Trifle



Servings: 8, more depending on size of container.

Ingredients:

• 1 pound blueberries, washed

• 17 ounces angel food cake, cut into 1-inch cubes

• 1 or 2 containers whipped cream, depending on taste

• 1 pound strawberries, washed and sliced

Preparation: 1. In a Mason jar or clear plastic cup, layer blueberries, cake, whipped cream and strawberry slices.

2. Repeat until container is nearly full and then top with a dollop of cream.

3. Assemble and serve trifles on the same day. Refrigerate until ready to eat.

Flag Nosh Board



Servings: 12.

Ingredients:

• 1½ cups blueberries

• 2 cups raspberries

• 3 cups yogurt-covered pretzels (or white chocolate-covered)

• 2 cups strawberries, cut in quarters

• 2½ cups mini marshmallows

• 2 cups red grapes

Preparation:

Note: The amount of ingredients will vary depending on size of serving tray.

1. Wash and dry fruit, set aside.

2. To assemble, use a rectangular serving tray.

3. Place blueberries in a small container, and place it in the top left corner of the tray. Then, lay out the ingredients, rotating between red and white, to represent the flag stripes.

Stars and Stripes Sangria



Servings: 6.

Ingredients:

• 1 bottle white wine, such as chardonnay

• 3 ounces elderflower liqueur, such as Thatcher's or St-Germain

• 2 cups blueberries, washed

• 2 cups strawberries, washed and quartered

• 3-4 Granny Smith apples

• 12 ounces sparkling water

• Ice

Preparation:

1. Combine wine, liqueur, blueberries and strawberries in a large pitcher.

2. To make stars, slice the apples into ¼-inch pieces and use a star-shaped cookie cutter.

3. Add the apple stars to the mixture and keep the cutouts for garnish.

4. Chill for at least four hours.

5. Just before serving sangria, add sparkling water.

6. Serve in a tall glass with ice and garnish with an apple star cutout.

6 de junio de 2018

ORECCHIETTE WITH FAVA AND SPRING PESTO


Author of "Eating My Way Through Italy," Elizabeth Minchilli is making a mouth-watering Italian dish.

Ingredients for Pesto
• 1 cup Fresh Mint Leaves
• ½ cup Fresh Flat leaf Parsley Leaves
• Zest of 1 Lemon, finely chopped (only the zest, carefully taken off with a vegetable peeler)
• 2 Garlic Cloves, roughly chopped
• ⅓ cup Peeled, Raw Almonds
• ½ cup Fruity EVOO
• ½ cup Grated Ricotta Salata
• Salt
• Freshly Ground Black Pepper

Ingredients for the Pasta
• 3 tablespoons Olive Oil
• 2 Spring Garlic Stalks
• 1 pound Orecchiette
• 3 cups Shelled fresh Fava Beans
• ½ teaspoon Salt
• Ricotta Salata Cheese

Directions 1. Place the mint, parsley, dill, lemon zest, and garlic in the food processor. Puree until well chopped. Add the almonds and puree until smooth. WIth the motor running, drizzle in the olive oil. Scrape the mixture out into a small bowl, and mix in the grated cheese by hand. Taste and season with salt and pepper as needed.

2. In a saucepan, gently heat the olive oil. Add the chopped spring garlic and let cook briefly over gentle heat. Add shelled fava beans ( in Italy, no one takes them out of their skin, just the large pod) and stir. Add the salt and about ½ cup of water, cover, and let cook just until tender. Keep tasting for doneness; they shouldn’t take more than 10 minutes.

3. In the meantime, bring a large pot of salted water to boil. Add the pasta and cook until done. Drain, reserving some of the cooking water.

4. Place the pasta in a large serving bowl, add the fava beans, and stir gently. Add the pesto and stir gently, using a bit of the cooking water to loosen things up. When the pesto is well distributed, add the grated ricotta salata and lemon zest, stirring some in, but also letting some sit on the top since the white is so pretty against the green.

10 de mayo de 2018

PHOTOS: The Pig and The Poke reveals menu items for Walt Disney World Swan and Dolphin 2018 Food & Wine Classic


This fall, the Walt Disney World Swan and Dolphin 2018 Food & Wine Classic debuts The Pig and The Poke, a new Hawaiian luau-themed area, and we’ve got a peek at some of the tasty items on the menu.

During the event, which takes place from October 26 – 28, the new area will take guests on a culinary journey to the Pacific. Along with Hawaiian decor, the area features several favorites from the state, including:

· Traditional Earth Baked Kalua Pork with steamed white rice, barrel-aged tamari and Napa cabbage

· Tuna Poke featuring Hawaiian yellowfin tuna, sushi rice, avocado relish and crispy fried wontons

· Finely Shaved Ice in a variety of tropical flavors: guava, pineapple, coconut cream, passion fruit, lychee, kiwi and mango


Earth Baked Kalua Pork


Tuna Poke


Shaved Ice


Walt Disney World Swan and Dolphin Resort Executive Chef Robert Ciborowski drew upon his years of living and working in Kapalua, Hawaii as inspiration for the dishes.

The Pig and The Poke joins the event’s returning themed areas, which include Carnival Corner, Chinatown, Bubble Lounge and a Beer Garden. Each area offers specialty cuisine in immersive atmospheres.

The Swan and Dolphin Food & Wine Classic offers guests unlimited tastings at more than 60 stations featuring culinary selections from the hotel’s award-winning restaurants and wine from more than 30 wineries amidst a festive backdrop of live entertainment on the hotel’s scenic causeway. Upgraded ticket options allow guests to enjoy access to a beer garden featuring a wide selection of craft beers and Oktoberfest-inspired cuisine. The event also includes hands-on seminars with the hotel’s chefs and certified beverage experts as well as a Sunday Bubbles Brunch.



Admission to The Pig and The Poke is included in the standard ticket price ($127). To see the complete menu and purchase tickets for this year’s event, head over to their official website.

9 de mayo de 2018

Pixar Candy! A Sweet-Lover’s Guide To Pixar Fest at Disneyland Resort


Pixar Candy! A Sweet-Lover’s Guide To Pixar Fest at Disneyland Resort

by Alex Dunlap, Food & Beverage Content Relations Coordinator

CANDYYYYYY! I love it, you love it, everyone loves candy, and do we have LOTS of it for Pixar Fest at Disneyland Resort! All four candy shops – Pooh Corner and Candy Palace at Disneyland park, Trolley Treats at Disney California Adventure park, and Marceline’s Confectionery at the Downtown Disney District – have filled their windows with themed treats inspired by everyone’s favorite Disney•Pixar stories.

Here’s a quick guide to help you find all the sweets! Because you won’t want to miss out on them and you will definitely want to get some cute pics with them.



Disney Parks Blog Search Disney Parks Blog Search Disney Parks Blog Skip Navigation Destinations - Expand by pressing control + enter key or collapse by pressing escape Topics - Expand by pressing control + enter key or collapse by pressing escape Latest Stories Authors Visit DisneyParks.com Disneyland Resort More Disneyland Resort Stories Mike Wazowski Crisped Rice Treat for Pixar Fest at Trolley Treats in Disney California Adventure Park Mon, April 23, 2018 Pixar Candy! A Sweet-Lover’s Guide To Pixar Fest at Disneyland Resort Alex Dunlap by Alex Dunlap, Food & Beverage Content Relations Coordinator CANDYYYYYY! I love it, you love it, everyone loves candy, and do we have LOTS of it for Pixar Fest at Disneyland Resort! All four candy shops – Pooh Corner and Candy Palace at Disneyland park, Trolley Treats at Disney California Adventure park, and Marceline’s Confectionery at the Downtown Disney District – have filled their windows with themed treats inspired by everyone’s favorite Disney•Pixar stories. Here’s a quick guide to help you find all the sweets! Because you won’t want to miss out on them and you will definitely want to get some cute pics with them. Buttercup Apple for Pixar Fest at Candy Palace at Disneyland Park Dug Cake Pop for Pixar Fest at Candy Palace at Disneyland Park Russell Cake Pop for Pixar Fest at Candy Palace at Disneyland Park Candy Palace (Main Street, U.S.A., Disneyland park)

• Grape Soda Cake Pop – Inspired by Disney•Pixar’s film “Up,” this grape-flavored cake pop is dipped in white chocolate and covered in purple sugar.

• Pixar Ball Cake Pop (Available through June 22) – A vanilla cake pop inspired by everyone’s favorite bouncing ball!

• Buttercup Apple (Available through June 22) – Inspired by the lovable Buttercup from Disney•Pixar’s “Toy Story 3,” this candy apple is dipped in white chocolate and decorated with marshmallows, yellow sugar, pink chocolate, and a corn chip horn.

• Alien Apple (Available through June 22) – Oooooooo, we are eternally grateful for this candy apple dipped in green and blue chocolate and decorated with blue and purple sugar, white and dark chocolate eyes, a mini-marshmallow antenna, marshmallow ears, and a dark chocolate smile.

• Pixar Ball Apple (Available starting June 23) – Dipped in yellow chocolate, this candy apple is striped with blue chocolate and blue sugar and topped with a fondant star.

• Alien Cake Pop (Available starting June 23) – This chocolate cake pop is dipped in green and white chocolate and decorated with marshmallows and blue and purple sugar.

• Dug Cake Pop (Available starting June 23) – I have just met this chocolate cake pop, and I love this chocolate cake pop! It’s dipped in white chocolate, covered in gold sugar, and decorated with marshmallow ears, dark and white chocolate, and small round candy-coated chocolates.

• Russell Cake Pop (Available starting June 23) – The candy must be explored! This chocolate cake pop is dipped in yellow chocolate and decorated with white chocolate, orange sugar, and small round candy-coated chocolates.


Pooh Corner (Critter Country, Disneyland park)

• Baby Dory Cake Pop – You won’t be forgetting this cake pop! It’s a yummy chocolate cake pop dipped in white chocolate and decorated with blue sugar, white and dark chocolate, and sour belts.

• Nemo Cake Pop – No more Mr. Grumpy Gills after eating this chocolate cake pop. It’s dipped in white chocolate and decorated with orange sugar, small round candy-coated chocolates, white and dark chocolate, and sour belts.

• Grape Soda Cake Pop • Pixar Ball Cake Pop (Available through June 22)

• Pixar Ball Apple (Available starting June 23)


Trolley Treats (Buena Vista Street, Disney California Adventure park)

• Pixar Ball Cake Pop

• Grape Soda Cake Pop

Mike Wazowski Crisped Rice Treat – I can’t believe it! A crispy treat inspired by the green monster himself from Disney•Pixar’s “Monsters, Inc.” Dipped in green chocolate and decorated with white and dark chocolate, blue sugar, chewy chocolate candy horns, and small round candy-coated chocolates, this is something you won’t want to put back where it came from (or so help me)!

• Lightning McQueen Apple (Available through June 22) – Ka’chow! This candy apple is dipped in red chocolate and decorated with red sugar, marshmallow wheels, white and dark chocolate, sour belts, and small round candy-coated chocolates.

• Tow Mater Apple (Available through June 22) – Just towed in, this candy apple is dipped in milk chocolate, dusted in orange powder, and decorated with mini-marshmallow headlights, chewy chocolate candy, marshmallow wheels, white and dark chocolate, and small round candy-coated chocolates.

• Pixar Ball Apple (Available starting June 23)


Marceline’s Confectionery (Downtown Disney District)

• Grape Soda Cake Pop

Nemo Apple – You’ll be swimming out to sea to touch this candy apple dipped in white chocolate, covered in orange sugar, and decorated with hand-cut marshmallows, white and dark chocolate, and small round candy-coated chocolates

• Dory Apple – Just keep swimming to find this candy apple dipped in white chocolate, covered in blue sugar, and decorated with hand-cut marshmallows, yellow sugar, white and dark chocolate, and small round candy-coated chocolates

• Pixar Ball Cake Pop (Available through June 22)

• Pixar Ball Apple (Available starting June 23)




Remember – these sweet, sweet candies are only available for the duration of Pixar Fest at Disneyland Resort, which runs through September 3. So make sure to come on out and get your sugar rush before it’s too late! If you’re looking for all of the food and beverage offerings available for Pixar Fest, see my recent Foodie Guide.

Note: All Candy Apples listed above are Granny Smith apples dipped in caramel and then dipped in chocolate and decorated with sugar, marshmallows, and more chocolate – because you just can’t have enough chocolate!

Source: Disney Parks Blog

14 de enero de 2018

These Porg Cookies Are Almost Too Cute to Eat

Whip up some treats inspired by a galaxy far, far away…

To celebrate the opening of Star Wars: The Last Jedi, craft these Porg Cookies with your whole family. They’re so adorable and delicious that they’re sure to go fast. So, we recommend sneaking a few extra for yourself.


Ingredients

COOKIES:

• Porg Template
• Cardstock
• Scissors
• 1/2 Cup unsalted butter, softened
• 1 Cup white sugar
• 2 eggs
• 1 Tsp vanilla extract
• 3 Tbsp milk
• 3 Tsp baking powder
• 2 1/2 Cups all-purpose flour
• Circular cookie cutter

ICING:

• 2 Tbsp meringue powder
• 1/4 Cup water (plus more for thinning)
• 4 Cups powdered sugar
• 1 Tsp vanilla extract
• Orange, gray, and white gel food coloring
• Pastry bags and tips
• Offset spatula
• Toothpicks
• Black candies

Helpful Tip
All cutting should be done by an adult.

Directions

1. Print out the porg template on cardstock and cut out your preferred size (it should be similar in size to the cookie cutter).

2. Preheat oven to 375° F.

3. Then, start on the dough. Cream butter and sugar by mixing together.

4. Whisk eggs in a separate small bowl until yolk and whites are combined.
5. Add whisked eggs, vanilla, and milk into butter and sugar mixture, beating together.

6. In a separate bowl, mix together baking powder and flour. Then add it into your wet cookie mix and combine together with a rubber spatula.

7. On a floured surface, roll out cookie dough.

8. Bend the cookie cutter into the shape of the porg cutout. Then use to cut out the cookie dough.


9. Bake on a parchment paper-lined cookie sheet for 7-9 minutes. Let cool.

10. Now make the royal icing.

11. In a mixer, whisk together meringue powder and water until foam starts forming. Add powdered sugar and vanilla. Mix for about 2 minutes for the right consistency. If the mixture is too thick, add more water (1 teaspoon at a time).

12. Separate into bowls and add food coloring. Thin the icing with water, until it has reached the desired consistency.

13. Add to piping bags. Then, decorate using the template as a reference. To frost the main shape in white, start with a large tip and place frosting in the middle. Then use an offset spatula to spread to the corners. For the more intricate details in orange and gray, use smaller tips. Make the borders and expand to the middle with toothpicks. Then add dark candies for the eyes.

14. Store in the refrigerator until you’re ready to enjoy the cookies!

REVIEW: “The Masterpiece Kitchen” Food Studio – Epcot International Festival of the Arts 2018

Welcome to a food studio review for the Epcot International Festival of the Arts, taking place in the park all week from January 12th to February 19th, 2018. This review will cover “The Masterpiece Kitchen” Food Studio



The Masterpiece Kitchen

Food:

Charcuterie Palette with Artisan Cured Meats, Nueske’s Smoked Beef and Cheese

• Smoked Salmon Tartare, Caviar, Crisp Lavash and Traditional Accompaniments

• Wild Mushroom Risotto, Aged Parmesan, Truffle Shavings and Zinfandel Reduction (V)

• Triple Chocolate Mousse, Chocolate Crunch, Dark Chocolate Sauce and Gold Leaf from our Master Pastry Chef

Beverages:

• Perrier-Jouët Belle Époque Brut Champagne

• Classic Sidecar with a Chocolate Twist

• The Meeker Vineyard Winemakers’ Handprint Merlot, Sonoma County, CA

• Pinord La Dama Reserva Familiar Brut

• Pinord La Dama Reserva Familiar Brut Rosé

• Silverado Vineyards Chardonnay

Charcuterie Palette with Artisan Cured Meats, Nueske’s Smoked Beef and Cheese $14.00



A solid charcuterie board with lots of different flavor profiles. We enjoyed each of the items presented: The cheeses were supreme and the meats were on point, except for the pâté near the back of the plate. Similar to the situation in France, this one just didn’t match any of the other flavors presented and ended up just being bad. $14.00 for this dish seems a bit expensive, but they’re fresh-slicing the meats for every order, like how the Spain booth originally served the charcuterie in a cone from Food & Wine in 2017.
Smoked Salmon Tartare, Caviar, Crisp Lavash and Traditional Accompaniments – $12.00


The smoked salmon tartare is a solid dish and will certainly appease anyone who enjoys such things. It really has a really amazing flavor palatte and if you have never had caviar or salmon tartare, this is a rather nice dish to try them on.

Wild Mushroom Risotto, Aged Parmesan, Truffle Shavings and Zinfandel Reduction (V) – $9.00


This is my second favorite dish of the entire Epcot International Festival of the Arts, so much so that I wish I could order a full-sized entree featuring it. The cheese and risotto blend together perfectly, and the mushrooms were very flavorful, proving especially tasty when soaked into the risotto.

Triple Chocolate Mousse, Chocolate Crunch, Dark Chocolate Sauce and Gold Leaf from the Master Pastry Chef – $9.25


One of the better desserts of the event, the triple chocolate mousse features distinct flavors stacked on top of each other for a delicious combination. It is also particularly photogenic, if you are into that sort of thing…

Classic Sidecar with a Chocolate Twist – $9.25



If you enjoy a good Sidecar, this won’t disappoint. For those unaware of the ingredients:

The sidecar is a cocktail traditionally made with cognac, orange liqueur (Cointreau, Grand Marnier, Grand Gala or another triple sec), and lemon juice. In its ingredients, the drink is perhaps most closely related to the older brandy crusta, which differs both in presentation and in proportions of its components.

About half of our group liked this and half did not, so your results with it may vary. The chocolate twist is a nice touch.

14 de septiembre de 2017

DisneyVersary 2017: New Paradise Garden Grill Menu for Plaza de la Familia at California Adventure


As part of the Plaza de la Familia celebration that begins tomorrow at Disney California Adventure, Paradise Garden Grill will be featuring a all-new menu of Mexican foods.

Entrees include:

Yucatan-inspired Vaporcitos – Chicken tamales steamed in banana leaves with ranchero salsa, golden rice and black beans [$11.99]

Tortitas de Papa con Queso – Crispy potato cakes with Oaxaca cheese, ranchero salsa, golden rice and pickled onion salad [$11.99]

Mole Verde con Pollo – Herb-braised chicken with golden rice, black beans and corn tortillas [$11.99]

Tacos de Estilo Callejero – Trio of sirloin beef tacos with pickled vegetables, golden rice and black beans [$12.99]

For dessert:

Ensalada de Frutas – Jicama, watermelon, cucumber, pineapple, and mango with chili-line salt and chamoy [$5.99]

Tres Leches Parfait – With rum and vanilla bean chantilly, drizzled with dulce de leche and garnished with a white chocolate skull [$5.99]

Pan de Muerto – With vanilla custard filling [$5.49]

Special drinks:

Mexican Hot Chocolate – Cinnamon-spiced hot chocolate topped with whipped cream

Agua de Jamaica Slush – Hibiscus-flavored drink [$5.49]

Dos Equis Lager [$8.75]

Plaza de la Familia is scheduled to take over the Paradise Gardens area from September 15th to November 2nd.

Source: Disneyland

4 de septiembre de 2017

DisneyVersary 2017 - REVIEW: The Chocolate Studio in Future World, Epcot International Food and Wine Festival 2017


Welcome to a marketplace review for the Epcot International Food and Wine Festival 2017, taking place in the park from August 31st through November 13th, 2017. This review will cover “The Chocolate Studio”, which is located in Future World West in the pathway to World Showcase near the Imagination pavilion.

The Chocolate Studio



Food:
  • Liquid Nitro Chocolate-Almond Truffle with Warm Whiskey Caramel –  $4.75
  • Sweet Dark Chocolate Raspberry Torte with Whipped Cream and Raspberry Dust –  $4.25
Beverages:
  • Justin Cabernet Sauvignon, Paso Robles –  $7.00
  • Banfi Rosa Regale, Piedmont –  $9.00
  • Lenotti Recioto della Valpolicella, Veneto –  $10.00
  • RL Buller Fine Muscat, Rutherglen –  $6.00

Liquid Nitro Chocolate-Almond Truffle with Warm Whiskey Caramel –  $4.75



The Liquid Nitro Truffle is still a delight and still on our absolute must list for the event for all the reasons we have been saying for years now.

Sweet Dark Chocolate Raspberry Torte with Whipped Cream and Raspberry Dust –  $4.25



For those who prefer a dark chocolate flavor, the raspberry torte is absolutely sublime. A nice alternative to the truffle… or you could just get both…

Justin Cabernet Sauvignon, Paso Robles –  $7.00



This comes in around $30 a bottle outside of the festival, so $7 for a glass isn’t a terrible deal considering the majority of the festival prices. Pairs well with either chocolate dessert and it’s perfectly enjoyable.

Banfi Rosa Regale, Piedmont –  $9.00

This is that bright red translucent wine that comes up whenever chocolate is advertised somewhere. It’s not bad, but $9 a glass is hard to swallow considering how readily available and inexpensive the wine is elsewhere.

Lenotti Recioto della Valpolicella, Veneto –  $10.00

Fairly unique and difficult to find outside of the festival, we recommend this purchase which pairs well with the chocolates.

RL Buller Fine Muscat, Rutherglen –  $6.00

Another fairly interesting wine for the festival, high ratings across the board on many wine enthusiast websites, and at $6 a glass it feels validated.

3 de enero de 2017

Joffrey’s Coffee Kiosks Update drinks, add passholder discount


One of the best culinary moves Disney World has made in the last few years was to dump the nasty tasting Nestle instant coffee machines for a fresh brewed batch of local coffee brewers Joffrey’s at almost all of its restaurants. They’ve also expanded the number of Joffrey’s coffee kiosks in the parks meaning that those who don’t like the flavor of that big national brand that recently set up shop, now have another option in the parks.
Even more good news for coffee lovers, Joffrey’s is offering a new annual passholder discount. Starting this year, Joffrey’s will offer Annual Passholders a 20% discount on food and beverages, excluding alcohol. Just show your passholder card when paying.
Beginning January 14th you’ll also be able to enjoy three new signature beverages at the Joffrey’s kiosks.
  • Cupid’s Kiss Latte: a rich espresso shot blended with caramel & coconut syrups, dark chocolate and creamy steamed milk.
  • Valentine’s White Mocha: A blend of rich espresso, white chocolate syrup, raspberry and creamy steamed milk.
  • Amore Cocoa Latte: rich espresso flavored with dark chocolate sauce, light coconut syrup and creamy steamed milk.
Each is available hot or over ice. Make it spirited by adding a shot of Bailey’s Irish Crème, Grey Goose Vodka, Kahlua or Jameson Irish Whisky. A perfect pick-me-up on a cold Central Florida Winter’s day, if we have any more in 2017. They’re only available for a limited time, so don’t miss out.One of the best culinary moves Disney World has made in the last few years was to dump the nasty tasting Nestle instant coffee machines for a fresh brewed batch of local coffee brewers Joffrey’s at almost all of its restaurants. They’ve also expanded the number of Joffrey’s coffee kiosks in the parks meaning that those who don’t like the flavor of that big national brand that recently set up shop, now have another option in the parks.
Even more good news for coffee lovers, Joffrey’s is offering a new annual passholder discount. Starting this year, Joffrey’s will offer Annual Passholders a 20% discount on food and beverages, excluding alcohol. Just show your passholder card when paying.
Beginning January 14th you’ll also be able to enjoy three new signature beverages at the Joffrey’s kiosks.
  • Cupid’s Kiss Latte: a rich espresso shot blended with caramel & coconut syrups, dark chocolate and creamy steamed milk.
  • Valentine’s White Mocha: A blend of rich espresso, white chocolate syrup, raspberry and creamy steamed milk.
  • Amore Cocoa Latte: rich espresso flavored with dark chocolate sauce, light coconut syrup and creamy steamed milk.
Each is available hot or over ice. Make it spirited by adding a shot of Bailey’s Irish Crème, Grey Goose Vodka, Kahlua or Jameson Irish Whisky. A perfect pick-me-up on a cold Central Florida Winter’s day, if we have any more in 2017. They’re only available for a limited time, so don’t miss out.
For those staying at select Deluxe Resorts you’ll soon find Joffrey’s K-Cups in your rooms. For the rest of us, we’ll be able to order them online.
Finally, Joffrey’s tea store at Disney Springs has also started to serve coffee. So be sure to head inside on your next visit for a tasting

12 de octubre de 2016

“DisneyVersario 2016” | PUMPKIN RAVIOLI

Debbie Matenopoulos is making homemade ravioli with some fall flavors, pumpkin and squash.


Ingredients for Squash Filling

•1 pound sugar pumpkins, butternut squash, or acorn squash, cut in half lengthwise

•1 cup of heavy cream

•pinch of nutmeg

•olive or grapeseed oil
•salt and pepper •4 Tbsp of unsalted butter

Ingredients for Pasta Dough

•2 cups 00 flour

•1 cup semolina flour (fine grind)

•1 tsp kosher salt

•4 Eggs

•1 Tbsp of Olive Oil

Ingredients for Brown Butter Sage Sauce with Hazelnuts

•1 stick of butter (8 tbsp/4oz)

•10-12 sage leaves

•1/2 lemon, juiced

•1/2 cup grated Parmigiano-Reggiano, plus more for finished garnish

•1/2 cup pasta water or chicken/veg stock

•1/3 cup chopped and toasted hazelnuts

•Salt and pepper to taste

•Garnish: Fried Sage leaves and Grated Parmigiano


Pumpkin Ravioli - Home & Family


Debbie Matenopoulos is in the kitchen showing you how to make your own homemade pasta. Directions for Squash Filling

Preheat oven to 400 degrees. Cut squash through stem lengthwise and rub with oil and salt and pepper. Roast squash skin side down for 30-40 minutes until easily pierced with a knife (if larger squash may need longer). Better to over cook than under cook! While squash cooks , in a sauce pan warm the cream, butter, and nutmeg and salt and pepper to taste. Once squash is soft and cool enough to handle, scoop into a food processor or blender and pour in warm cream mixture. Puree mixture until smooth. Adjust for seasoning.

Directions for Pasta Dough

*In a stand mixer …
Using the dough hook, in the bowl combine flour and salt. Add eggs 1 at a time and continue to mix. Slowly add in oil and continue to incorporate into the flour until it forms a ball. Sprinkle flour on work surface and knead the dough until smooth, about 5 minutes. Wrap the dough in plastic wrap and let it rest for 30 minutes.

*In a food processor…
Fit a food processor with the metal blade. Add all but 1/2 cup of the 00 flour into the work bowl and pulse to mix. You will use the reserved flour later to adjust the consistency of the dough.

Crack the eggs into a liquid measuring cup and add the olive oil. Pour the eggs and oil into the work bowl. Pulse until the flour is evenly moistened and crumbly. If the dough is super sticky, add more flour, 1 Tbs. at a time, processing until it is incorporated. After about 30 seconds total, the dough should come together in a loose ball and feel moist but not sticky.

Dust your clean work surface with flour and put the dough ball in the middle of the surface. Knead the dough for about 3-5 minutes until smooth and elastic. Wrap in plastic and let rest 30 minutes to let gluten relax. Follow the same directions below.

In a manual or automatic pasta maker…

**Cut the ball of dough in half, cover and reserve half the dough until you are ready to use it to prevent drying out. Dust the counter and dough and machine with flour. Form the dough into a rectangle and roll it through the pasta machine, 2-3 times, making thinner each time. Guide the sheet of dough with the palm of your hand as it comes out the other side of the rollers. Reduce the setting and crank the dough through again, 2-3 times until the dough is approx 1/8-inch thick.

DIrections for Brown Sage Sauce with Hazenuts

While your ravioli cooks, melt butter in a large saute pan and continue cooking until butter turns golden brown color or "noisette", being careful not to burn. Add sage leaves and remove from heat. Add lemon juice, pasta water or stock, and cheese and set aside (taste for seasoning). Once ravioli is cooked (dropped in boiling salted water until it floats to top 1-2 minutes), place in sauce pan with butter. Serve ravioli topped with fried sage, parm, and toasted hazelnuts.

1 de julio de 2016

REVIEW: Jock Lindsey’s Hangar Bar Revamps Menu, Favorites Change, New Items Added

Jock Lindsey’s Hangar Bar at Disney Springs has been a hot spot amongst Disney fans to say the least, offering what many considered a very strong drink and food menu. I personally will drop by at least 2-3 times a month for a quick drink or bite, feeling this is really one of the best bar/restaurants on property. This week, a fair amount of the food menu was altered due to guest demand, so we decided to go and try it out.

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Gone are the Good Dates, Snack of Ra, and the original Tanis Tacos, replaced with Temple Tenderloin, Sallah’s Falafel, and the Tanis Tuna Tacos.


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The temporary menu in the front of the book sin’t all that has changed… the entire book is gone…


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Some drinks have descriptions on the front page.


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Most just have a name and a price.


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The Sallah’s Falafel was really great, especially with the spicy sauce on the side. There is naan bread under all of that, with guests expected to rip all of this up and eat it as a finger food. Luckily it tasted great because trying to eat this in this format was kind of a challenge. It should probably be served pre-cut or something of the sort.


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The Rolling Boulder Sliders were revamped for the most part, losing the spicy yogurt sauce in favor of brisket meatballs with a tomato-bacon jam. I would order the old sliders about 1-2 times a month, so I was pretty worried about this change, but these were good. They are radically different but in a good way. Gone is the spiciness, replaced with a more flavorful sauce that will likely be enjoyed by more guests overall.

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I was pretty excited about the Temple Tenderloin, but the flavor was very bland. The bread was fresh, but the rest of it just lacked any flavor to me. The fries underneath however, were spectacular. The fries are tossed in a bacon and chimichurri sauce, unique to say the least.

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The Tanis Tuna Tacos also lacked flavor, even after squeezing a generous amount of lime on them. The toppings and the tacos themselves tasted very fresh, but the main ingredient tasted non-existent honestly. 

Overall, the changes don’t make me went to stop visiting Jock Lindsey’s but they aren’t overly positive either. I prefer the original sliders, but the new ones are a solid adjustment. Otherwise, there wasn’t much outside of french fries and the falafel that I thought was particularity good. Hopefully they will continue to work on the menu until it evenly rounded out, but until then it’s still worth flying by for drinks and a bite.

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Love It Up News: Season 2 Episode 8: CUTE: Debby Ryan, Dove Cameron and Laura Marano Congratulate Zendaya.

How sweet! Last night after Zendaya picked up a Kid’s Choice Award for Favorite TV Star, her fellow nominees, Debby Ryan, Dove Cameron an...