Walt Disney World & World Travels

Archive for the ‘Favorite Disney Recipes’ Category

I really enjoyed Julie & Julia, the book/movie about a woman who blogged her way through cooking all of the recipes is Julia Child’s “Mastering the Art of French Cooking”.  When my daughter stumbled on a blog about someone attempting to prepare recipes from Disney cookbooks, I found it intriguing and thought you might as well.

Check out Dining With Doc at The Disney Obsession if you’ve got a few extra minutes.  I think it will be a fun read 🙂

Is it just me or does this winter feel like it is dragging on forever!   We’ve had snow, ice & rain and a whole bunch of gray blechy skies.  It was really starting to get me down, but I decided a little touch of Disney would perk me up; so I planned a meal perfect for the weather and for my mood.  So on a cold winters day, my husband and I spent the afternoon making one of our favorite meals: Le Cellier’s  Canadian Cheddar Cheese Soup and pretzel bread!  The soup recipe we got from Disney, the pretzel bread was from a recipe we found while doing some research.  Disney actually buys the breadsticks from a Canadian bakery, so they don’t have the recipe for them.  Don’t worry, this one is really good!

Le Cellier’s Canadian Cheddar Cheese Soup

serves 10
1/2 pound of bacon, cut into 1/2 inch pieces
1 medium red onion cut into 1/4 inch pieces
3 celery ribs, cut into 1/4 inch pieces
4 TBSP butter
1 cup all-purpose flour
3 cups chicken stock
4 cups milk
1 pound grated white cheddar cheese
1 TBSP Tabasco sauce
1 TBSP Worcestershire sauce
Coarse salt, freshly gound pepper to taste
1/2 cup warm beer
chopped scallions or chives for garnish

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

Pretzel Breadsticks
2 1/4 Tsp dry yeast
1 1/4 cups warm water
3 1/4 cups bread flour
2 tsps salt
1/4 cup butter, softened

3 TBSP baking soda
2 quarts water
1 large egg yolk mixed with a TBSP or 2 of water
coarse salt

In a small bowl, whick the yeast and 1/4 cup of the water until smooth. In the bowl of a heavy duty mixer fitted with the dough hook, combine the remaining 1 cup water, bread flour, yeast mixture, salt & butter. Mix at slow speed for 3 minutes, scraping down the sides o te bowl and the hook as necessary and the mixture blends evenly. when the ingredients are well combined, increase the speed to high and continue mixing and occasionally scrapping until the dough is firm and elastic (about 8 minutes). If the mixture is too firm for the mixer to handle, finish kneading it by hand. Turn the ball of dough out onto a lightly flowered work surfasce and let rest for 5 minutes, loosely covered with a kitchen towel. Line a baking sheet that will fit in your freezer with parchment paper and set aside. Cut dough into 8 equal pieces. Roll each into a long cylinder about 1 inch in diameter. With the palms of your hands, roll each cylinder into a rope about 12 inches long of even thickness. Place on the prepared baking sheet.

When dough is all shaped into sticks, let it sit in a very warm, moist place to rise until almost doubled in size (about 30-50 minutes). Freeze the rised pretzel dough uncovered on the baking sheet for at least 2 hours and up to 24 hours. The dough should be frozen solid.

Before removing the pretzels from the freezer, combine the baking soda and water in a large sauce pan and bring it to a simmer. Preheat the oven to 425 degrees. Remove pan from the freezer and using a large flat skimmer, dip each frozen pretzel stick in simmering water for about 3 seconds, letting the excess water drain before returning it to the baking sheet. Brush the pretzels with the egg & water mixture, then sprinkle with coarse salt. Immediately place the baking sheet in the hot oven. Bake for 10 minutes, then lower oven temperature to 375 degrees and bake for 8-12 minutes more.

A few tips on the recipes:  for the soup, chop the bacon and veggies smaller and use a hand blender right before adding the cheese to make the soup extra smooth.  For the breadsticks, we’ve found making more of them, but shorter works better.  They fit in the pot better and on the cookie sheet easier.

If you need a little winter pick me up, make this meal; open up a Molson’s or Labatt’s and imagine that you’re at Epcot.

Still miserable about the weather?  Call me and we’ll plan your Disney trip!

This is a light, slightly tart dessert.  Perfect for hot summer days or for the person who doesn’t care for overly sweet desserts. 

 If you don’t make it to The Hollywood Brown Derby at Disney’s Hollywood Studios, check Starring Rolls next door, you can get it “to go” there (most days).  If you’re not at Disney, you can make it yourself.

Hollywood Brown Derby Grapefruit Cake

  • 1 1/2 cups sifted cake flour
  • 3/4 cup sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup water
  • 1/4 cup oil
  • 3 eggs (seperated)
  • 3 tbsp grapefruit juice
  • 1/2 tsp grated lemon rind
  • 1/4 tsp cream of tartar

Sift together flour, sugar, baking powder & salt into mixing bowl.  Make a well in center of dry ingredients.  add water, oil, egg yolks, grapefruit juice & lemon rind.  Beat until smooth.  Beat egg whites & cream of tartar in seperate bowl until whites are stiff but not dry.  Gradually pour egg yolk mixture over whites, folding gently with a rubber spatula until just blended.  Do not stir the mixture.  Pour into an ungreased pan.  Bake at 350 degrees for 25-30 minutes ur until cake springs back when lightly touched.  Invert pan on cake rack until cool.  Run spatula around edge of cake and carefully remove from pan.  With serrated knife, carefully cut cake in half horizontally. 

Grapefuit Cream Cheese Frosting

  • 2- six ounce pkgs of cream cheese
  • 2 tsps lemon juice
  • 1 tsp grated lemon rind
  • 3/4 cup powdered sugar
  • 6-8 drups yellow food coloring
  • 1- 1pound can of grapefruit sections (well drained)

Let cream cheese soften at room temperature.  Beat cheese until fluffy.  Add lemon juice & rind.  Gradually blend in sugar.  Beat until well blended.  Add food coloring.  Crush several grapefruit sections to measure 2 tsps.  Blend into frosting.  Spread frosting on bottom half of cake.  Top with several grapefruit sections.  cover with 2nd layer of cake.  Frost top & sides.  Garnish with remaining grapefruit sections.

To get you in the mood for Epcots International food and Wine Festival here is video of Master Chef Brian Piasecki showing  us how to make the one and only Cheddar Cheese soup from Le Cellier. 

If you’ve read any of my trip reports, you know that I love to go to LeCellier in Canada; and this soup is my favorite thing on the menu!  My loving husband has even made it for me for my birthday.

As you’ve probably noticed, I love to eat while at Disney.   Eating “Disney food” at home is a good way to feel like you’ve brought a little of the magic home with you.  So I’ve decided to add another category to this blog; recipes.  Keep checking back for new recipes & ask away if you have one that you’d like to see.

Here’s a recipe that we all love & is perfect on a hot summer day; chilled strawberry soup. 

Strawberry Soup

  • 2 lbs 8 oz strawberries, frozen, thawed with juice
  • 16 oz heavy cream
  • 2 oz sour cream
  • 3 oz yogurt
  • 1/2 lb fresh strawberries for garnish
  1.  Mix thawed strawberries (and juice), heavy cream, sour cream and yogurt. 
  2.  Beat slowly until well mixed AND a smooth consistency.  May need to blend in several small batches if mixing in blender.
  3.  Chill, shake/stir well before serving
  4.  Garnish with fresh strawberry halves


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