10 Disney Recipes That Will Make You Feel Like You’re in the Parks

There are two states of being when you are a Disney Parks fan: being at the parks and wishing you were at the parks.

When we’re not in the park we are constantly planning our next visit. Making lists of our favorites to visit again and all the new things we need to check out. To help get our taste buds through the time between the trips, we like to make food from the parks.

Here are some of our favorites Disney recipes that will make you feel like you are right back in the parks.

Pongu Lumpia – Pongu Pongu in Animal Kingdom

INGREDIENTS

10 spring roll wrappers
1 (8 ounce) package cream cheese, room temperature
2 cups diced fresh pineapple
1/2 cup sugar, divided
Oil for frying

DIRECTIONS

1. Line a baking sheet with parchment paper or a silicone baking mat.
2. Carefully separate spring roll wrappers. Cover wrappers with moist paper towel to prevent drying.
3. Cut softened cream cheese into 10 equal pieces.
4. Place one spring roll wrapper on a cutting board. Place one piece of cream cheese in the center of the spring roll and spread evenly on wrapper, leaving a 3/4-inch border around the edges. Add 3 tablespoons of diced pineapple and sprinkle with 1/2 teaspoon of sugar.
5. Roll one edge of the wrapper towards the center. Fold in both sides and continue rolling. Moisten the edge with water to seal the lumpia.
6. Repeat with remaining spring roll wrappers.
7. Place lumpia on prepared baking sheet and freeze for 4 hours or overnight.
8. Preheat 1 inch of oil in a frying pan to 350°F. Fry lumpia for 3 minutes on each side, until golden brown. Drain on paper towels.
9. Roll in remaining sugar before serving.

Narcoossee’s Chowder – Narcoossee’s Restaurant at the Grand Floridian Resort

Ingredients:
1 large Sweet Onion, diced
1/2 cup Carrots, peeled and diced
1/2 cup Celery, diced
1/2 cup Brandy
1 cup Chardonnay
1/2 pound Tuna Filet, trimmed and diced
1/2 pound Salmon filet, trimmed and diced
1/2 pound Whitefish, trimmed and diced
1/2 pound Langostino
1 cup Lobster stock
1 cup Heavy Cream
1/2 teaspoon Old bay seafood seasoning
1 teaspoon Kosher salt
1/4 teaspoon Cayenne pepper
1/4 teaspoon Black pepper
1/2 cup Tomato paste
1/4 teaspoon Paprika
2 tablespoons Butter, melted
2 1/4 tablespoons Flour
1/2 cup Potatoes, Idaho, diced
1/4 cup Safflower oil- to saute
1 tablespoon Garlic Puree

Method of Preparation:
1. Heat safflower oil in the kettle.
2. Add onions, carrots, celery, and season with salt and pepper – cook until translucent.
3. Add diced fish and cook through.
4. Deglaze with wine and reduce. Add brandy. Simmer for a few minutes.
5. Add lobster stock, heat to a simmer. Add cream. Heat until simmer yet again.
6. Reduce for 30 minutes and add diced lobster meat.
7. Make roux out of butter and flour. Add roux to the chowder and mix carefully.
8. Simmer for 1 hour.

Tonga Toast – Kona Cafe at the Polynesian Resort

Ingredients:

2 slices sourdough bread, cut 1½ inches thick
1 banana
1/3 cup of sugar
1 teaspoon of cinnamon
1 egg
¼ cup of milk
½ teaspoon of vanilla
Vegetable oil or shortening for frying
Whipped butter and/or syrup

Directions:

Put about four inches of oil or shortening into a good-sized pot (such as a Dutch oven).

Heat the oil/shortening to 350ºF. While that is heating up, cut a small pocket (about 1 inch in length) in the side of each bread slice.

Cut your banana in half, then cut in half again lengthwise. Remove the peel from all four parts of the banana. Now stuff two pieces of banana into the pocket you cut into each slice of bread. In a small bowl, mix the cinnamon and sugar, then set aside. In a bowl larger than your piece of bread, mix the egg, milk, and vanilla, then also set aside.
Place each piece of stuffed bread into the bowl with egg mixture and allow it to soak for a few seconds. Place soaked bread into the hot oil/shortening and fry on both sides until lightly browned. When done, remove from oil and place on a plate lined with paper towels or a wire rack. Sprinkle with cinnamon sugar before serving.

Yield: 1 serving

Tip: If you cannot find sourdough bread that is 1½ inches thick, you can use slices of 1-inch thick sourdough bread.

Tie-Dyed Cheesecake – Pop Century Resort

Red Velvet Cake

1/4 cup butter, softened
3/4 cups sugar
1 egg
1 tablespoons cocoa
1 ounce red food coloring
1/2 teaspoon vanilla
1/2 teaspoon salt
1/2 cup buttermilk
1 cups flour
1/2 tablespoon vinegar
1/2 teaspoon baking soda

Preheat oven to 350 deg F. Grease the bottom and sides of a 9″ springform pan.

Cream together butter, sugar and eggs. Make a paste of cocoa and food coloring. Add the paste to the creamed mixture. Mix salt and vanilla in buttermilk and add alternately with the flour. Mix soda and vinegar separately, add last, folding in. Do not beat after adding soda mixture. Pour batter into prepared pan. Bake at 350 for 30 minutes or until tester comes out clean. Cool cake in pan.

Lower oven temperature to 325 deg F.

Cheesecake Filling

1 1/2 lb. Cream Cheese
1 1/3 C. Sugar
5 Large Eggs
16 oz. Sour Cream
1/4 C. Flour
2 tsp. Vanilla
2 tsp. Lemon Juice

* All above ingredients should be at room temperature before you begin.

Preparation:
Start by beating the cream cheese until light and fluffy. Keep the mixer on a low setting throughout the beating and mixing process. Add the sugar a little at a time and continue beating until creamy. Add one egg at a time and beat after each egg. When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well. Add the sour cream last and beat well.

Divide the batter into 6 bowls and color each one:

purple
red
yellow
light blue
green
orange

Drop large spoonfuls of the colored batters randomly atop the red velvet cake in the springform pan. Swirl each layer slightly. Place on the top rack in the middle of a 325 degree preheated oven for one hour and 15 minutes. When time is up, prop open oven door and leave in oven for one hour. After one hour, remove from oven. Let cool enough before the cheesecake is put into the refrigerator for 24 hours.

Grapefruit Cake – Hollywood Brown Derby in Hollywood Studios

Ingredients:

1 1/2 cups sifted cake flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup water
1/4 cup vegetable oil
3 eggs (separated)
3 tablespoons grapefruit juice
1/2 teaspoon grated lemon rind
1/4 teaspoon cream of tartar

Method:

1. Preheat oven to 350º F. Sift together flour, sugar, baking powder, and salt into mixing bowl. Make a well in center of dry ingredients.

2. Add water, oil, egg yolks, grapefruit juice, and lemon rind. Beat until smooth.

3. Beat egg whites and cream of tartar separately, until whites are stiff but not dry.

4. Gradually fold egg whites into the cake batter, folding gently with a rubber spatula until just blended. Do not stir the mixture.

5. Pour into an ungreased 10-inch cake pan. Bake at 350º degrees for 25 to 30 minutes, or until cake springs back when lightly touched with a finger. Invert pan on cake rack until cool. Run spatula around edge of cake. Carefully remove from pan. With a serrated knife, gently cut layer in half.

Grapefruit Cream Cheese Frosting

Ingredients:

2 six-ounce packages of cream cheese
2 teaspoons lemon juice
1 teaspoon grated lemon rind
3/4 cup powdered sugar (sifted)
6 to 8 drops yellow food coloring
1 one-pound can grapefruit sections (well-drained), reserving 2 tablespoons of juice OR 3 fresh grapefruits, peeled, sectioned, and drained, reserving 2 tablespoons of juice.

Method:

1. Let cream cheese soften at room temperature. Beat cheese until fluffy.

2. Add lemon juice and rind.

3. Gradually blend in sugar. Beat until well blended. Add food coloring.

4. Add reserved grapefruit and blend into frosting.

5. Divide the frosting evenly into two bowls. Roughly chop 2/3 of the grapefruit sections and add them to half the frosting. Spread this mixture on the bottom half of cake. Top with several grapefruit sections. Cover with second layer of cake. Frost top and sides. Garnish with remaining grapefruit sections.

Jack-Jack’s Num Num Cookies – Hollywood Studios

1 cup butter (2 sticks)
1 1/4 cups brown sugar
1/4 cup granulated sugar
1 egg
1 egg yolk
1 teaspoon sea salt
1 teaspoon vanilla extract
1 teaspoon baking soda
1 cup chocolate chips
2 1/4 cups flour

1. Brown butter and let it cool until it begin to solidify.
2. Cream butter sugars and salt in a mixing bowl until light and fluffy.
3. Mix in whole egg, egg yolk, and vanilla.
4. Combine dry ingredients and mix into the batter.
5. Add chocolate chips.
6. Scoop into balls and chill thoroughly, at least an hour, preferably overnight.
7. Bake at 350 for seven to 10 minutes until golden brown on edges but still soft in the center.

Lunch Box Tart – Woody’s Lunch Box in Hollywood Studios

Ingredients