The Official Disney Parks Cookbook: 101 Magical Recipes from the Delicious Disney Series - Hardcover

Pam Brandon; The Disney Chefs

Hardcover

ISBN 10: 136809029X ISBN 13: 9781368090292

Publisher: Disney Editions, 2023

Synopsis

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“Some of the best vacation moments happen during a great meal, and this collection of official Disney parks recipes is the perfect ingredient to sharing similar food, love, and laughter with friends and family at home!

​ For more than twenty-five years, Pam Brandon has worked closely with the Disney chefs to thoughtfully take the best dishes from Disney theme parks and resorts and serve up official recipes that are just right for prepping on a smaller scale in home kitchens and tested by real home chefs. Now comfy classics, festival favorites, and international cuisines are whisked together and presented in this bright collection from the Delicious Disney recipe vault.

​ Filled with personalized notes from the chefs who created and enhanced them, mouthwatering food photos, helpful hints for easy preparation, and, of course, a little Disney magic, this cookbook enchants with 101 tried-and-true recipes from across the years.

​ ​ You’ll find an assortment of appetizers, main courses, sides, desserts, and even joyful libations that have come from fine-dining and quick-service establishments and have wowed guests of the Disneyland Resort; Walt Disney World Resort; Disney Cruise Line ships; and Disney Vacation Club resorts, including:

​ Dagobah Slug Slinger

Watermelon Lemonade

Chef Mickey’s Breakfast Pizza

Pork Goulash Pierogi

Flame Tree Barbecue Sauce

Holiday Ham Slider with Pineapple Cherry Jam

Mickey Mouse Beignets

Rainbow Sprinkle Whoopie Pies

Grey Stuff

About this title

About the Author

Pam Brandon is the author of 20 Disney cookbooks, including the "2017 Disney Festivals Coast to Coast," on bookshelves in August, and "Delicious Disney" with recipes from Disneyland Park, Walt Disney World Resort, Disney Cruise Line and Aulani, on bookshelves in late 2018. Brandon also is a food writer for the Disney Parks Blog. She began her career as a senior publicist for Walt Disney World Resort in 1987 and has worked on public relations' food & beverage projects for Disney parks around the globe for the last 20 years, including the opening of Shanghai Disney. She also was a contributing editor to the Disney Birnbaum guidebooks for more than 10 years. Beyond Disney, she is the co-author of "Culinary Confessions of the PTA Divas" and two Florida cookbooks, the award-winning "Field to Feast, Recipes Celebrating Florida's Farmers, Chefs and Artisans" and "Good Catch, Recipes & Stories Celebrating the Best of Florida's Waters." She also is managing editor of Edible Orlando magazine. Brandon resides in Winter Park, Fla.

Excerpt. © Reprinted by permission. All rights reserved.

INTRODUCTION
Delicious Disney
 
MY FIRST TRIP to the Walt Disney World Resort in the fall of 1974 was a giddy experience. We stayed at the new Golf Resort and spent all day in the Magic Kingdom, wandering through the branches of the Swiss Family Treehouse, boarding Jungle Cruise countless times to see what we missed on the last go-around, gliding through the rooms of the Haunted Mansion, and beguiled by a talking Abe Lincoln in The Hall of Presidents. I recall it was a leisurely sort of stay, nothing rushed, no long waits for the comical Country Bear Jamboree show or our 20,000 Leagues Under the Sea submarine ride.
 
Recollections of a vacation often come back to food—to a special dinner eaten elbow to elbow with family and friends. I remember my first taste of the ethereal Stilton cheesecake with a vintage port at Victoria & Albert’s at Disney’s Grand Floridian Resort & Spa as a professional food writer, but just as fondly, I recall the old-fashioned cheeseburger and chocolate malt with my kids at Beaches & Cream Soda Shop at Disney’s Beach Club Resort. Good food is part of our memories.
 
For Disney, it’s a real balancing act to offer something for every palate, with cuisine as varied as all the guests who visit the resorts. That’s why in our Official Disney Parks Cookbooks we include a bit of everything, too, with recipes that make it easy to enjoy the dishes at home. Some are fuss-free; others take a little time. Some are classics; others are new adventures.
 
I wrote the first “official Disney parks cookbook” in partnership with the Disney chefs and the Disney Parks Food & Beverage team nearly twenty-five years ago. Cooking with Mickey and the Disney Chefs of Walt Disney World Resort (Hyperion, 1998) was the first-of-its-kind cookbook and a special collaboration that has led to an entire specialty industry of theme park culinary recipes. The aim of that first very first cookbook—plus, the near baker’s dozen to follow—was to present favorite recipes that are both “home-cook-friendly” and true to the flavors and processes thoughtfully developed at Disney. Though the Disney chefs must serve hundreds, all of the official recipes have been adapted to family-size servings and tested for actual home use. Over the years, I’ve enjoyed working with the talented and amiable Disney chefs, sifting through hundreds of their dishes to choose the very best, downsizing recipes, and testing them to ensure they will work well in a home kitchen.
 
What you hold in your hand is 101 recipes from this now quite vast collection of official Disney Parks recipes. The collection is a best of the best from coast to coast. Knowing how the menus at the Disney resorts and aboard the cruise ships so often change with the seasons and the trends, I have complete appreciation for the recipes that have incredible staying power, like Walt’s Chili and Beans, the Monte Cristo Sandwich, and, of course, DOLE Whip®. Likewise, no cookbook of favorites would be complete without some dishes and restaurants that are gone, but nonetheless warmly remembered. Some recipes inside are from the award-winning restaurants, like Napa Rose at Disney’s Grand Californian Hotel & Spa at the Disneyland Resort or Sanaa at Disney’s Animal Kingdom Villas—Kidani Village at the Walt Disney World Resort. Others more recently entered the Disney dining scene, like decadent drinks from Remy aboard the Disney Cruise Line ships or Oga’s Cantina at Star Wars: Galaxy’s Edge. There’s an abundance of tastes and flavors to try, and the choices are seemingly endless.
 
The volume is organized to reflect the best practices of Disney cookbook making. Because memories are so often tied to physical places, the chapters are aligned by particular theme parks and resorts. And since planning a home meal requires a home chef to be well organized, each chapter is set up to reflect the meal type: “Starters,” “Mains and Sides,” and “Sweet Endings and Desserts.” And for a little extra Disney magic, there’s an ID badge and brief introduction to give you more details on each recipe or location where it originated—from “kid-friendly” notices to fun facts. We hope this exciting collection helps you re-create cherished vacation memories at home—and most of all, we invite you back to our table, to experience the delightful and delicious foods of Disney. May you share these great meals with great friends and family for many years to come.
 
—Pam Brandon
April 2022
 
CHAPTER ONE
Disneyland
 
WALT’S CHILI AND BEANS
 
FROM THE DISNEYLAND RESORT
• CARNATION CAFÉ
• MAIN STREET, U.S.A.
• STARTER
• A DISNEY CLASSIC
• SERVES 6–8
 
This was Walt Disney’s favorite meal. The original Disneyland version of the recipe appeared seasonally through the years at restaurants such as Plaza Inn and River Belle Terrace. Over time, the ingredients evolved, too, with past versions including dried thyme and paprika. This is the current version and mainstay at Carnation Café on Main Street, U.S.A.
 
Ingredients:
 
CHILI
• ¼ cup olive oil, divided
• ¾ pound beef stew meat
• 1 small onion, diced
• 1 medium green pepper, diced
• 4 cloves garlic, minced
• 1 pound ground beef
• 1 tablespoon ground cumin
• 1½ tablespoons chili powder
• 1 tablespoon onion powder
• ¾ teaspoon cayenne pepper
• 3 tablespoons tomato paste
• 2 plum tomatoes, diced
• 1 (28-ounce) can diced tomatoes
• 2 tablespoons beef base
• 1½ cups water
• 1 (14½-ounce) can pinto beans, rinsed and drained
• Coarse salt, to taste
 
GARNISH
• ½ cup sour cream
• 1 cup shredded cheddar cheese
• 2 small tomatoes, diced
 
Instructions:
 
FOR CHILI
1. Heat 2 tablespoons of the oil in large Dutch oven, over medium heat for 5 minutes. Add stew meat and sauté for 10 minutes, until meat is browned on all sides. Remove stew meat from pan and set aside.
2. Add the remaining 2 tablespoons of oil to pan, heat for 3 minutes over medium heat.
3. Add onions and green pepper. Sauté 8 to 10 minutes, until soft. Add garlic and sauté one minute longer, until garlic is fragrant.
4. Add ground beef. Cook, stirring occasionally to break up large chunks of beef, for 10 to 12 minutes, until beef is no longer pink. Drain excess fat.
5. Return stew meat to the Dutch oven with ground beef mixture. Add ground cumin, chili powder, onion powder, cayenne pepper, tomato paste, diced plum tomatoes, diced can tomatoes, beef base, and water.
6. Bring chili to a simmer. Cover and simmer over low heat for 3 hours, until stew meat is tender.
7. Add pinto beans. Simmer for 10 minutes, until beans are warm.
8. Season with salt, as needed.
 
TO SERVE
Garnish with sour cream, shredded cheddar cheese, and diced tomatoes.
 
LOADED BAKED POTATO SOUP
 
For cooking this rich and creamy soup, soak diced potatoes in cold water until ready to use to keep them from turning brown. To make bacon easier to chop, lightly freeze.
 
FROM THE DISNEYLAND RESORT
• CARNATION CAFÉ
• MAIN STREET, U.S.A.
• STARTER
• LEFT THE MENU BUT NOT FORGOTTEN
• SERVES 6
 
Ingredients:
 
• 1 pound bacon, roughly chopped
• 1 medium yellow onion, diced
• 1 large carrot, peeled and diced
• ¾ cup diced celery
• 4 large russet potatoes, peeled and diced
• 4 medium red potatoes, diced
• ¼ cup flour
• 2 cups chicken or vegetable stock
• coarse salt, to taste
• freshly ground pepper, to taste
• 4 cups heavy cream
 
OPTIONAL GARNISHES
• chopped chives
• bacon bits
• sour cream
• shredded cheeses, cheddar, and Monterey Jack preferred
 
Instructions:
 
1. In a 6- to 8-quart stockpot over medium heat, carefully fry bacon until crisp.
2. Remove bacon and drain on paper towels (reserve half for garnish). In the bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally.
3. Sprinkle in flour and stir constantly over low heat about 5 to 7 minutes until mixture has thickened slightly. Add stock and half of 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 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 if desired.

(DOLE and other Dole marks are trademarks of Dole Packaged Foods, LLC and Dole Asia Holdings Pte. Ltd. and used under license.)

EDITOR’S NOTE: Please remember that the Disney parks are constantly changing and growing, and the printed recipes you hold in your hands are our best effort at accuracy at the time of printing. If given an opportunity to update this book at a future date, we will refine and expand our materials to even better enhance your experience. These recipes have been converted from a larger quantity in the restaurants’ kitchens. The flavor profiles may vary from the restaurants’ versions. Always use caution when handling sharp objects and hot contents, and please supervise children who are helping or are nearby. All recipes are the property of Walt Disney Parks and Resorts U.S., Inc., and may not be reproduced without express permission. Thank you, and enjoy!

Edition details

• Publisher: Disney Editions
• Publication date: 2023
• Language: English
• ISBN 10: 136809029X
• ISBN 13: 9781368090292
• Binding: Hardcover
• Number of pages: 208