Welcome back friends! This week we’ll be cooking Hen Wen’s Apple Porridge from Disney’s The Black Cauldron.
This recipe is featured in the beginning of the film, when Caer Dallben asks Taran to feed Hen Wen the porridge he prepared for her.
This porridge looks much more appetizing than the one in the film. I couldn’t help myself! I thought to myself, if I wanted to eat porridge with apples, I’d want the apples to be cooked separately to develop their flavor more and I’m sure Hen Wen would approve!
HEN WEN’S APPLE PORRIDGE
2 apples, peeled and cut into slices
1/3 cup of water
1 cup of old fashioned oats
1 3/4 cups of whole milk
1/8 teaspoon of salt
Peel and cut the apples into slices.
Pour the water into a small sauce pan, then add the apples.
Sprinkle the desired amount of cinnamon and brown sugar onto the apples and stir to distribute.
Cover and cook until tender, stirring occasionally to evenly coat and cook the apples.
Once cooked, remove from the heat and set aside for the porridge (see below).
In a medium saucepan, boil the milk with the salt.
Stir in the oats.
Cook the oats for about 5 minutes over medium heat; stirring occasionally.
Remove the porridge from the heat and sprinkle with brown sugar and cinnamon, then stir to distribute.
Spoon the porridge into two bowls and arrange the cooked apple slices (see above) on top. I arranged mine into the shape of a rose and I believe next time I’ll cover the porridge completely.
Welcome back friends! This week we’ll be baking Trigger’s Blackberry Pie from Disney’s Robin Hood!
This recipe is featured when Robin Hood is discovered at Prince John’s archery competition and a fight ensues. One of the Sheriff of Nottingham’s henchmen, Trigger the vulture, is hiding out in a pie booth surrounded by these pies.
Note to self: Blackberries have seeds! This pie is sweet, tart and delicious, but there are seeds from the blackberries that startled me before I expected them! You could strain the seeds out by forcing the blackberries through a sieve. This recipe calls for whole berries, but you can adjust accordingly if the seeds throw off your groove!
TRIGGER’S BLACKBERRY PIE
2 1/2 cups of all-purpose flour
1 teaspoon of kosher salt
1 cup of unsalted butter, chilled
6-8 tablespoons of water, chilled
1 cup of sugar
1/2 cup of flour
4-6 cups of fresh blackberries
Add the flour and salt to a bowl and whisk to combine.
Cut the chilled butter into cubes and add the cubes to the bowl of flour and salt. Using a pastry cutter, cut the butter into the flour mixture until well combined.
Begin adding the tablespoons of chilled water one at a time and stirring well after each addition until the dough forms.
Turn the dough out onto a clean flat surface and work it into a ball. Cut this ball in half and plastic wrap each piece, then set inside the refrigerator to chill for at least 1 hour.
Bring out the first half of the dough and roll it out until it is about 1/4 inch thick and large enough to fit into your pie pan.
Gently pick up the rolled out dough and place it gently into the bottom of your pie pan, then smooth it in and trim the edges.
Pre-heat the oven to 425 F.
Wash the blackberries and add them to a bowl.
Add the sugar and stir until well coated, then add the flour and stir until well coated.
Pour the filling into the prepared pie crust.
Bring out the second half of the dough and roll it out until it is about 1/4 inch thick and large enough to cover your pie.
Gently pick up the rolled out dough and place it gently over the top of the pie, then trim the edges.
Using a fork or your fingers, crimp or pinch the edges.
Add 3 to 4 slits for venting while the pie bakes.
Cover the edges of the pie with a 2 to 3 inch strip of foil to prevent excessive browning.
Bake for 45-55 minutes or until the crust is golden brown and juice begins to bubble through the slits in crust, remove the foil for the last 15 minutes of baking.
Remove from the oven and allow it to cool on the rack at least 2 hours or more to allow the filling to thicken.
Disneyland is one of my happy places! Is it yours? I’ve always wanted to bring a little bit of the magic into my home by theming one of my rooms after the park and I’m finally getting started! My first piece of the room is a lamp inspired by “Jingles” from King Arthur’s Carousel!
My mom has had this carousel horse lamp for as long as I can remember and when they moved, she offered it to me. I took it, immediately re-imagining it as Jingles. It was a little difficult to get started, since this horse is in a different style and pose, but I took inspiration from the bells, flowers and colors!
Now I know not many people have spare carousel horse lamps lying around, but you’re welcome to follow my instructions if you do, or if you have something else similar that you would like to repaint and/or retheme. Have fun with your imagination!
Carousel horse lamp
Rubbing alcohol (optional)
Small disposable bags and painters tape
Krylon paint and primer spray (white)
Hot glue gun with glue inserted
6mm gold jingle bells
8mm acrylic rosettes
Clean the lamp; wipe it down with a damp washcloth, then rubbing alcohol (if needed) and allow the lamp to dry.
Wrap the cord, and the socket and light fixture up in plastic bags and secure them with painter’s tape.
In a well ventilated area, spray the lamp with the white primer/paint. I am still getting the hang of spray painting, so if you’re like me and drips or bubbles form, wait for the lamp to completely dry then lightly sand out the rough parts. Wipe the lamp down with a damp washcloth and allow it to dry, then try again. I finished with brushing on white acrylic paint.
Once you’re satisfied with the white coat and it’s dry, paint the saddle, bridle, eyes, hooves, pole and base. This may take more than one coat so be patient and allow them to dry in between each application.
Once the paint is dry, paint or spray the lamp with a varnish. The finish is based on preference, I used matte, but you can up the gloss if you want!
Once the varnish is dry, use the hot glue gun to glue roses along the bridle and anywhere else you prefer.
Trace light pencil guidelines where you want the jingle bells to be, then attach them with hot glue.
Do you still have a VCR? Not many people have VCRs anymore. We do, although we don’t use it often.
If you don’t have a VCR anymore, what should you do with all your old VHS, including all those Disney films you grew up with? You could collect them, donate them, or recycle them. But wait! If you decide to recycle them, let’s remove the beautiful cover art and use it to make some drink coasters!
Disney VHS cover art
A “pair of compasses” tool
Ceramic coasters with cork bases
A foam paintbrush
Clean the coasters; wipe them down with a damp washcloth and allow them to dry.
Remove the cover art from the VHS cases and, using a pair of compasses tool, trace circles that are slightly smaller in diameter than the diameter of the coasters.
Carefully cut out the circles and erase any leftover pencil markings.
Using a foam paintbrush, paint a layer of Mod Podge onto a coaster, then carefully place one of the cutouts onto the center, smoothing away any wrinkles or bubbles.
Brush another layer of Mod Podge over the top of the artwork on the coaster in one direction (it will dry clear, but you will be able to see the texture once dry).
Repeat steps 4 and 5 on each coaster and allow them all to fully dry.
Once dry, turn each coaster perpendicular to the original brushstroke and paint another layer of Mod Podge over the top so a crosshatch texture is formed when dry.
Allow this final layer to completely dry and you’re ready to use your own personal Disney coasters!
Welcome back friends! We took a little break from creating Disney recipes, but I’ve missed this, so we’re picking things back up again! This month we’ll be roasting the peanuts from the WDP Circus in Disney’s Dumbo.
This recipe is featured twice in the film. Timothy mouse is snacking on them when he first meets Dumbo, and when Dumbo stretches his ears to fly, he sucks them up and sprays over all the rude elephants.
I love salted peanuts! These are brined to get the salted flavor within the the shell, then tossed with peanut oil and salt before roasting. These are a healthy and delicious snack, I hope you enjoy them!
WDP CIRCUS’S ROASTED PEANUTS
1 1/2 pounds in-shell raw dried peanuts
2 quarts of water
1/2 cup of kosher salt
2 tablespoons of peanut oil
2 tablespoons of kosher salt
Thoroughly rinse the peanuts under cool water to remove any excess dirt.
In a large bowl or pot, dissolve the 1/2 cup of salt in the water, then add the peanuts.
Place a plate over the water’s surface to ensure the peanuts are submerged and brine for 24 hours.
Drain the water, and spread the peanuts on baking sheets in a single layer to dry (this may take several days).
Once the peanuts are dry, preheat the oven to 350 degrees F.
Place the peanuts in a large bowl and toss them with the peanut oil and salt until well coated.
Spread the peanuts back out onto baking sheets in a single layer.
Roast in the oven for 40 to 45 minutes, rotating the pan(s) after 20 minutes. Everyone’s oven is different, so keep an eye on them so they won’t burn!
Remove the peanuts from the oven. They will continue to “cook” and become crunchy as they cool.
I grew up watching a healthy dose of animated Disney and Pixar movies, they had a positive impact on me, and I would love to continue the tradition with my daughter. We’ve already watched a few and as her attention span grows I’d like to watch more. Let’s be honest though, child(ren) or not, you’re never too old to love and enjoy these films. I’ve created this handy dandy Walt Disney Animation Studios watch list to keep track; please feel free to use it as a reference!
Welcome back friends! This week we are roasting the turkey legs Sir Kay eats in Disney’s The Sword in the Stone.
This recipe is featured near the beginning of the film, in a scene that establishes Sir Kay’s contemptible nature. He munches on this turkey leg as he declares his indifference about Arthur’s whereabouts and safety. When I was little, I remember being fascinated at how easily he eats the meat off the bone.
This was an experimental recipe to be sure, but super fun to research! I looked up what kind of spices cooks had available and used on their meat during the Sword in the Stone’s time period, then created this rub! It is delicious, but I will warn you it is rich. I would definitely pair it with something fresh like a salad or another fruit or vegetable.
2 Turkey legs
1/16 teaspoon of black pepper
1/2 teaspoon of cinnamon
1 tablespoon of garlic powder
1/8 teaspoon of ginger
1 tablespoon of minced onion
1/8 teaspoon of nutmeg
3/4 tablespoon of salt
1 cup of chicken broth
INSTRUCTIONS (TURKEY LEGS)
Combine the black pepper, cinnamon, garlic powder, ginger, minced onion, nutmeg and salt in a small bowl and set aside.
Preheat the oven to 350 F.
Pat the turkey legs dry and place them in a large roasting pan.
Rub and pat the seasoning over and into the turkey legs.
Pour the chicken broth into the bottom of the pan around the turkey legs.
Roast the turkey legs for about 1 hour and 20 minutes.
Bring the drumsticks out of the oven and glaze with honey then put them back into the oven for 10 to 20 minutes or until a meat thermometer registers 170 F.
Remove the roasting pan from the oven, cover it with foil, and let it stand for 10 minutes.
Once cool enough to eat, remove the foil and enjoy!
Welcome back friends! This week we will be cooking up Tiana’s gumbo from Disney’s The Princess and the Frog!
This recipe is featured at the beginning of the film when Tiana makes gumbo for her family and community. It’s one of my favorite moments in the movie, revealing the loving relationship she shared with her father and how much she looked up to him, her passion for cooking and her generosity within her community.
This recipe is delicious! Absolutely perfect for this time of the year or whenever you need something warm and comforting.
1/4 cup of butter
1/2 pound of smoked beef sausage, cut into 1/4-inch slices
1/3 cup of flour
1 green bell pepper, chopped
1 cup of celery, chopped
3 garlic cloves, minced
1 cup of onion, chopped
1 cup frozen orka, thawed
1 14-ounce can of diced tomatoes, undrained
2 1/2 cups of chicken broth
1 bay leaf
1/4 teaspoon of black pepper
2 teaspoons of cajun or creole seasoning
3/4 teaspoon of chili powder
1/2 teaspoon of hot pepper sauce
1 teaspoon of salt
1 pound of frozen cooked shrimp
Melt the 1/4 cup of butter in a dutch oven and brown the sausage in it.
Remove the cooked sausage and set it aside.
Whisk the 1/3 cup of flour into the butter and meat drippings until combined.
Continue to cook the roux, stirring constantly, for about 10 to 20 minutes or until it turns a dark amber-brown. If it’s cooking too quickly, or starts to smell faintly burnt, turn the heat down a little.
Stir in the bell pepper, celery, garlic, onion and okra until they are completely coated in the roux.
Cook these ingredients for about 5 minutes or until the vegetables have started to soften, stirring every 10-15 seconds.
Once the vegetables have begun to soften, add the tomatoes and the chicken broth, stirring as you go to smooth the roux into the broth.
Add the bay leaf, black pepper, cajun or creole seasoning, chili powder, hot pepper sauce and salt; stir to combine.
Bring the gumbo to a boil, then reduce to a simmer.
Simmer uncovered for 10 minutes, stirring occasionally.
Stir in the shrimp, then cover and allow to simmer for about 5 minutes or until the shrimp thaw and cook through.
Remove the bay leaf and serve the gumbo on its own or over cooked white rice. We recommend Jasmine Rice!
I love singing to Zoey and she loves being sung to! I used to know all the songs from Disney movies by heart, but I’m a little rusty. I’ve started making lyric pages to refresh my memory or teach me new songs I’ve never known!
“Almost There” from Disney’s The Princess and the Frog is so inspiring and invigorating. I typically sing this to her or play it for her while we’re playing and/or dancing. She can’t necessarily understand its positive message yet, but one day she will!
Please feel free to save these for quick reference, and let me know if there are any songs you would like to see lyric pages for!
Welcome back friends! This week we’ll be cooking up the gumbo Tiana makes in the bayou from Disney’s The Princess and the Frog!
This recipe is featured on Tiana, Naveen, Louis and Ray’s journey through the bayou to reach Mama Odie. When they stop to rest for the night, she teaches Naveen how to help prepare the food and they learn a little more about one another. She is such a talented cook that she can still create a delicious gumbo from the ingredients on hand.
I used a little more than the ingredients she had on hand, but I did keep it to a vegetarian theme and baked it in a pumpkin, which was so fun! How often do you get to make food inside of a pumpkin?
“BAYOU” GUMBO IN A PUMPKIN
1 medium-sized pumpkin
1/2 cup of butter
2/3 cups of all-purpose flour
2 red bell peppers, cored and diced
2 celery stalks, diced
5 cloves of garlic, minced
1 white onion, peeled and diced
1 cup of fresh or frozen okra, chopped
1 small cauliflower, chopped into florets
1 lb. of baby bella or button mushrooms, diced
14 ounce can of fire-roasted tomatoes
1/2 teaspoon of cayenne
2 teaspoons of Creole or Cajun seasoning
1/2 teaspoon of dried thyme
1 bay leaf
3 cups of vegetable stock
1 tablespoon of butter
Salt and pepper, to taste
Green onions (optional garnish)
Wash and dry the outside of the pumpkin, then cut the top off and thoroughly clean out the pulp and seeds.
Place the pumpkin (and it’s top) on a baking sheet lined with foil and set aside.
Melt the 1/2 cup of butter in a dutch oven, or large heavy-bottomed pot, over medium-high heat, then whisk in the flour until combined.
Continue to cook the roux, stirring constantly, for about 20 minutes or until it turns a dark amber-brown. If it’s cooking too quickly, or starts to smell faintly burnt, turn the heat down a little.
Stir in the bell peppers, celery, garlic, onion and okra until they are completely coated in the roux.
Cook these ingredients for about 5 minutes or until the vegetables have started to soften, stirring every 10-15 seconds.
Add the cauliflower, mushrooms, tomatoes, cayenne, creole/cajun seasoning, thyme, and the bay leaf.
Cook and stir for another 5 to 10 minutes until the ingredients are well combined and the new additions have softened a little.
While the ingredients cook, set the rack to the lowest point of your oven and pre-heat to 375 F.
Carefully ladle this mixture into the pumpkin and slowly pour in the broth, stirring the ingredients a little to smooth out the broth.
Place the tablespoon of butter on top of the gumbo and replace the pumpkin’s top.
Bake the pumpkin in the oven for about an hour, but please keep an eye on it! When done, the outside of the pumpkin will turn a dark orange. The inside of the pumpkin should be slightly tender, but not overly so, we are not scraping the sides to use in our gumbo.
Remove the baking sheet with the pumpkin from the oven and carefully remove the top. Remove the bay leaf, stir the contents and add salt and/or pepper to taste.