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.
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.
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’ll be cooking up Little John’s beef stew featured in Disney’s animated feature, Robin Hood!
This recipe is featured when Robin Hood and Little John are taking a break in the woods. Unfortunately Little John leaves Robin to tend the stew, and Robin starts daydreaming, effectively burning the stew (don’t worry we won’t burn ours). Friar Tuck shows up while Little John is trying to salvage the food; he tries the stew, coughs a bit, and comments “well done, ain’t it?”
I love a good, hearty stew! I thought burning it would be in poor taste (#momjoke), so I kept an eye on it. I also feel like Little John takes pride in his cooking so I kept it simple based on ingredients they may have been able to obtain, but not so simple as to insult his enthusiasm.
2 tablespoons of butter
1 pound of beef stew meat, cubed
1 large onion, diced
1/2 teaspoon of basil
1 teaspoon of black pepper (plus a few sprinkles more to season the meat)
1/2 teaspoon of oregano
1 teaspoon of rosemary
1 1/2 teaspoons of salt (plus a few sprinkles more to season the meat)
1 teaspoon of thyme
3 cloves of garlic, minced
3 ribs of celery, chopped
1 cup of tomatoes, diced
2 cups of water
4 carrots, peeled and chopped
4 potatoes, chopped
2 tablespoons of flour
1/4 cup of water (additional)
Melt the butter in a dutch oven or large pot on medium heat.
Season the stew meat with a little salt and pepper, then add it to the pot and brown all sides.
Once browned, remove the meat and allow it to rest on a plate with its juices.
Add the onions, basil, black pepper, oregano, rosemary, salt, and thyme to the meat drippings within the dutch oven and sauté for about four or five minutes.
Add the garlic and celery, then sauté for another two to three minutes.
Deglaze the pan with a little water (enough to loosen up the food particles left behind from cooking the meat and aromatics) and stir, then allow everything to cook for another five minutes.
Add the beef (and its accumulated juices) back into the pot, along with the diced tomatoes and two cups of water.
Bring everything to a boil, then reduce to a simmer for about an hour to an hour and a half, or until the beef is fork tender.
Add in the carrots and potatoes and bring the liquid back to a boil, then reduce to a simmer for another thirty to forty minutes or until the potatoes are fork tender.
In a separate bowl, mix the flour into 1/4 cup of cold water and add it into the stew.
Continue cooking and stirring the pot until the sauce has thickened (about 10 more minutes).
Welcome back friends! This week we’ll be creating the pawpsicles (popsicles) the enterprising Nick Wilde and Fennec create and sell to the lemmings in Disney’s Zootopia.
Pawpsicles are featured after Nick and Fennec hustle a jumbo-pop from Judy and Jumbeaux Cafe’s owner, then turn it into their own smaller pawpsicles to sell for a profit.
These are sweet, juicy and delicious, although they start to melt quickly so eat quickly! I wanted to use real fruit to make these with only minimal sugar added. Quite honestly, these probably would have been just as delicious without adding any sugar. I think I want to try that too!
Welcome back friends! This week we’ll be cooking up the dumplings or potstickers featured in Disney’s Mulan.
This recipe is featured twice, once when the Hua family is eating dinner before Mulan departs for training, and again when Mushu pulls one out to roast towards the end of the film.
Dumplings, in this case potstickers, are delicious! This recipe would have been (and could be) easier if I had used store-bought wonton wrappers, but I was looking in the wrong place and couldn’t find them. It’s a happy accident though, now the whole recipe has been made from scratch!
2 cups of all-purpose flour (plus a little extra for kneading)
3⁄4 teaspoon of salt
1⁄2 cup of water
Cornstarch (for rolling out the dough)
INSTRUCTIONS (DUMPLING DOUGH)
Place the flour into a large bowl.
In a separate bowl, whisk together the egg, salt, and water.
Create a well in the center of the flour and pour in the wet ingredients.
Mix everything together with a spoon (or your hands), until the mixture begins to come together.
Turn the dough onto a hard surface, dusted with flour and knead for about 3 to 5 minutes. The dough should be firm, but smooth when you are done. If your dough is too tacky, add a little extra flour to your counter.
Place the dough back in a floured bowl, cover it with a damp towel, and let it rest for 1 hour.
Divide the dough in half. Cover one half of the dough with your towel.
Lightly dust your counter-top with cornstarch (NOT flour), and roll half of the dough as thin as you can. Mine came out a little thick. but it worked out just fine!
Cut the sheet into 3 inch circles (you can use a cookie cutter, I used a cup).
Repeat with the remaining dough until you’ve cut the maximum number of circles.
PORK DUMPLINGS (POTSTICKERS)
1/2 pound ground pork
1/2 cup chopped head cabbage
1/4 cup finely chopped green onion
3/4 teaspoon of sesame oil (or more to taste)
1 lightly beaten egg white
6 Tablespoon vegetable oil (for light frying)
INSTRUCTIONS (PORK DUMPLINGS)
Season the ground pork to your preference and cook it In a skillet on medium high heat until it’s golden brown.
Add the chopped cabbage and green onion to the skillet midway through so they can cook and get soft as the ground pork finishes.
Place the individual dumpling wrappers on a clean, dry surface and scoop about a tablespoon of filling in the center of each one.
Moisten the edge of each wrapper with the beaten egg white before folding.
Pull the edge of each wrapper over the filling and use your fingers to crimp the edge into a folded fan pattern (see images above).
Add 3 to 6 tablespoons of vegetable oil to a wok or deep skillet on medium heat.
Place the dumplings in single layer on the bottom of pan and fry them on each surface until browned (about 2 to 3 minutes each side).
Welcome back friends! This week we’ll be cooking the happy porridge Mushu serves to Mulan in Disney’s Mulan.
This recipe is featured when Mulan is about to start her training. Mushu wakes her up the first morning with this happy breakfast to get her day started!
You can see little grains of rice in the porridge Mushu holds out to Mulan so to stay as true to the recipe from the film as I could I made congee. Congee is a type of porridge created with rice and enjoyed in China. It’s super easy to make and super delicious! I also chose to make the eggs in a muffin tin and the bacon on a baking sheet so I could cook them all at once and it was easier to keep them in the correct shape for the happy face on the porridge.
MUSHU’S HAPPY PORRIDGE
4 cups of chicken broth
4 cups of water
1 cup of jasmine rice
Salt to taste
Bring the 4 cups of water and 4 cups of chicken broth to a boil in a medium to large pot.
Add the rice and bring the combination back to a boil.
Lower the heat and let it gently simmer with a partially closed lid, stirring occasionally to prevent the rice from sticking to the bottom of the pot.
The longer the porridge cooks the thicker it will get, keep in mind it also gets thicker after it’s cooled off. Once you are happy with the consistency, remove your porridge from the heat.
Season with salt to your taste.
Serve Mushu’s happy porridge in a bowl, arranging 2 cooked eggs and a bacon slice (see below) to look like a happy face on top.
BACON AND EGGS
4 slices of bacon
INSTRUCTIONS (BACON AND EGGS)
Preheat the oven to 350F.
Grease 8 cups of a muffin or cupcake tin.
Gently crack and place an uncooked egg into each greased cup of the muffin or cupcake tin. I personally only used the yolk and half of the white of each egg, but you can use the whole egg if preferred!
Line a baking sheet with aluminum foil.
Cut each slice of bacon in half and line the pieces out on the prepared baking sheet.
Place the eggs and bacon in the preheated oven to cook. The eggs will take about 15 minutes and the bacon will take about 25 minutes, but keep an eye on them as every oven is different!
Carefully (because they’re hot) remove the eggs and bacon from the pans and arrange them on the porridge (see above).
Welcome back friends! This week we’ll be frying the Doughnuts (or Donuts) Jim Dear and Darling give Lady in Disney’s Lady and the Tramp!
These doughnuts are featured during a breakfast scene after Lady retrieves Jim Dear’s paper. Darling offers Lady a doughnut and Jim Dear offers her coffee to dunk it in.
I knew I wanted to make old fashioned buttermilk doughnuts with a simple glaze. I considered making cake donuts, but deep frying seemed like so much more fun! If you’ve never deep fried anything before, be very careful! I use a very heavy dutch oven and a frying thermometer, heating the oil up a little at a time so it doesn’t get too hot too fast!
4 tablespoons of butter, melted
1 cup of sugar
1 egg yolk
1 teaspoon of vanilla extract
2 teaspoons of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of nutmeg
1/2 teaspoon of salt
3 1/2 cups of flour, sifted
3/4 cup of buttermilk
6 cups of canola or vegetable oil
In a large bowl, mix the melted butter and sugar until they form a light, sandy texture.
Add the eggs one at a time, followed by the egg yolk, and then the vanilla extract.
Stir in the baking powder, baking soda, nutmeg and salt.
Begin adding in one cup of flour, followed by 1⁄4 cup of buttermilk. Continue alternating the flour and buttermilk, ending with the flour.
The dough will be very sticky. Flour your hands and sprinkle a little on the dough, cover it with plastic wrap and chill it in the fridge for at least an 1 hour.
In a large heavy bottomed sauce pot (I use my dutch oven), slowly heat the oil to about 325F as read on a candy or deep fry thermometer.
While the oil heats, flour a large flat work surface and roll the dough out, flouring it liberally if needed to prevent sticking. Roll out to about 1⁄2″ thickness.
Using a doughnut cutter, cut out doughnut shapes. Keep re-rolling and cutting the dough as needed.
When oil is hot, gently slide the doughnuts into the pan using a slotted wire spoon to prevent splashing.
Fry the doughnuts for about 90 seconds per side, or until a deep golden brown then remove them from the oil and place a wire rack set over a rimmed baking sheet.
2 teaspoons of corn syrup
3 1/2 cups of powdered sugar
1 teaspoon of vanilla
1⁄3 cup of hot water
Combine all of the glaze ingredients in a saucepan and stir until smooth.
Place the warm doughnuts into the glaze mixture one at a time.
Use a fork or spoon to turn them over and coat them completely in the glaze.
Place the glazed doughnuts back onto the wire rack to set for about 20 minutes.
Welcome back friends! This week we’ll be cooking the Spaghetti that Tony serves Lady and Tramp in Disney’s Lady and the Tramp!
This recipe is featured when the Tramp takes Lady out to one of his favorite places to eat, Tony’s Restaurant. Once Tony notices Tramp is not alone and has brought Lady with him, he decides to treat this as a special night and serves them spaghetti and meatballs, then serenades them with “Bella Notte’.
Spaghetti and meatballs are quite fun to make and did I mention delicious? I had to stop myself from snacking on the meatballs before I was done making the pasta! My only regret is that I didn’t make the pasta or the sauce completely from scratch. I chose the timesavers path and used pre-packaged pasta, canned tomatoes and tomato paste. The good news is, most of us do not have time to make everything from scratch, but I do look forward to revisiting this recipe in the future to bring you everything from scratch!
1 bay leaf
1/2 teaspoon of minced garlic
3 tablespoons of grated onion
1 1/2 teaspoons of dried oregano
1/2 teaspoon of pepper
1/2 teaspoon of salt
1 tablespoon of sugar
2 – 28 ounce cans of diced tomatoes, undrained
1 – 12 ounce can of tomato paste
1 cup of water
Combine all the sauce ingredients together in a dutch oven.
Bring the sauce to a boil, then reduce the heat and simmer (uncovered) for about an hour and 15 minutes.
While the sauce is simmering prepare the meatballs (see below).
6 slices of day-old bread, torn into pieces
1/2 cup of water
3/4 teaspoon of salt
1/2 teaspoon of minced garlic
1/4 teaspoon of pepper
2 large eggs, lightly beaten
1/2 cup of grated Parmesan cheese
2 tablespoons of minced fresh parsley
1 pound of ground beef
While the sauce simmers, soak the bread in the water until fully saturated.
Squeeze the excess water out of the bread, then place it in a large bowl.
Add the beef, eggs, garlic, parmesan cheese, parsley, pepper and salt; mix well.
Shape the mixture into meatballs 1 1/2 inches in diameter and place them on a rack over a shallow baking pan.
Pre-heat the oven to 400F.
Bake the meatballs, uncovered for about 20 minutes or until they are no longer pink then remove them from the oven and prepare the spaghetti (see below).
12 cups of water
3 tablespoons of salt
8 ounces of spaghetti noodles
Bring the water to a rolling boil.Add the salt and allow the water to return to a boil.
Add the pasta to the salted, boiling water and stir.
Bring the water back up to a boil again (don’t cover), then lower the heat slightly to avoid the pot boiling over and cook for as long as directed on the packet.
Once done, drain the pasta.
Remove the bay leaf from the finished sauce (see above) and add the spaghetti, stirring to coat.
Place the meatballs (see above) into the spaghetti and sauce, and simmer until heated through.
Garnish with parmesan cheese if desired, and enjoy!
Welcome back friends! This week we are cooking up Creme de la creme a la Edgar as a dipping sauce with Roquefort’s butter cookies from Disney’s The Aristocats!
This recipe is featured when Edgar wants to get rid of Duchess and her kittens, thinking they will be the sole heirs to his employer’s fortune. He makes a cream for the cats to drink, laced with sleeping pills and drives them out to the countryside to abandon them. Roquefort the mouse brings his cookie to share the cream, and ends up falling asleep too!
First thing is first, I did not lace the creme with sleeping pills, I’m not trying to knock you all out. What I did do was infuse it with chamomile to add a calming effect, although this is optional. With or without the chamomile it really is quite tasty as a dip, on its own, or even as a creamer for tea or coffee.
I’d also like to mention that when Roquefort brings out his “cookie” he actually refers to it as a cracker, but it looks so similar to a Sable Breton or French Butter Cookie that I took the liberty of switching it over. Totally worth it when pairing the cookies with the cream!
CREME DE LA CREME A LA EDGAR
2 cups heavy cream
1/4 tsp. cinnamon
1/8 tsp. nutmeg
2 tbsp. sugar
1/2 tsp. vanilla extract
1 or 2 chamomile tea bags (optional)
INSTRUCTIONS (CREME DE LA CREME A LA EDGAR)
In a medium saucepan, combine the heavy cream, cinnamon, nutmeg, sugar and the chamomile bag or bags (optional).
Cook over a medium heat, stirring occasionally until the sugar dissolves and the cream mixture begins to steam. Do not let it reach a boil.
Remove the creme from the heat and stir in the vanilla extract.
Divide into a bowl, bowls or cups and enjoy with Roquefort’s cookies (see below)!
1/2 cup salted butter, softened
3 egg yolks
1/2 cup confectioner’s sugar
1 1/4 cup flour
1/2 tsp. baking powder
1 tsp. vanilla extract
INSTRUCTIONS (ROQUEFORT’S COOKIES)
Pre-cut the butter into small cubes and allow enough time for it to soften.
Separate the egg yolks from the whites (you can keep the egg whites in the fridge for another recipe).
Place the confectioner’s sugar and the egg yolks into a large bowl and whisk them together until they are fluffy and lighter in color.
Add the softened butter, and whisk the mixture again until combined, this should look like a thick paste.
Sift and stir in the baking powder and flour. Stop as soon as the dough comes together.
Prepare a baking tray lined with a baking mat or parchment paper.
Pre-heat the oven to 325F.
Lightly flour your work area and transfer the cookie dough to it. Sprinkle the dough with a little bit of flour and flour your rolling pin.
Using the floured rolling pin, gently press and stretch the dough to flatten it.
Using a round cookie cutter (mine was about 2.5 inches in diameter), cut out the cookies and place them on your prepared baking tray, leaving a little bit of space between each cookie.
Use the tip of a butter knife, create four + shaped patterns in the dough (see image above). If you butter knife is sticking to the cooke dip it in a little bit of flour.
Repeat the process with any extra dough left. If the dough starts to become really soft, place in the fridge for a few minutes to harden.
Bake for 25 to 30 minutes, until the cookies have a golden tint. Keep an eye on them, every oven is different!
Remove the cookies from the oven and transfer them to a cooling rack until completely cool.
Dip in the Creme de la creme a la Edgar (see above) and enjoy!