Don’t Watch the Oscars Without These Disney-inspired Recipes!

The biggest night in movies is here! The Oscars air tonight on ABC, and we can smell the popcorn already.

©ABC

But why settle for popcorn when you can do Jambalaya or Bread Pudding? In honor of the Oscars, Disney has shared a few delicious-looking recipes inspired by nominated films, and it looks like the makings for an epic dinner party!

Despite the fact that 2020 was weird (to say the least) for a lot of reasons, it came along with a lot of new movies! As theaters adapted to the global health crisis and new spotlights shone on streaming services like Disney+, it resulted in some pretty unique cinematic innovation, not to mention a serious appreciation for the art of film and all that goes into it.

Soul Poster

That’s why this year’s Oscars are an especially worthy ceremony to celebrate, and Disney is doing just that with a batch of four incredible recipes inspired by nominated films, including two of its own!

Mulan © Disney

The United Steakhouse 55 vs. Billie Hollandaise

Disney Parks Blog worked with restaurants from Disneyland Resort to whip up recipes like The United Steakhouse 55 vs. Billie Hollandaise, a brunch-worthy riff from Steakhouse 55 on The United States vs. Billie Holiday from Disney-owned Hulu.

©Disney

Ingredients (serves 4)

Hollandaise Sauce

3/4 cup (1 1/2 sticks) butter
2 large egg yolks
Dash Tabasco
Dash Worcestershire sauce
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 tablespoon water

Eggs Benedict

8 slices Canadian bacon
1/4 cup white distilled vinegar
8 large eggs
4 English muffins
1 teaspoon chives

Directions

For Hollandaise Sauce

Melt butter in a small saucepan on low heat. When butter has melted completely, tilt the pan and skim off the foamy liquid that rises to the surface to clarify the butter.
Will need 1⁄2 cup for recipe. Set aside and keep warm.
Fill 2-quart saucepan with water and bring to a boil over medium-high heat. Reduce heat to low to maintain a simmer.
Whisk egg yolks, Tabasco, Worcestershire sauce, lemon juice, salt, pepper, and water in medium mixing bowl for approximately 1 to 2 minutes or until mixture lightens in color.
Place mixing bowl over simmering water and whisk to cook the egg mixture. Move bowl on and off the heat to avoid scrambling eggs—approximately 10 seconds on, 10 seconds off, for 3 to 5 minutes or until egg mixture coats the back of a spoon.
Remove bowl from heat and gradually whisk in small amounts of the warm clarified butter, 1-2 tablespoons at a time, mixing thoroughly before adding more butter. Season to taste with salt and pepper. Set aside
and keep warm.

For Eggs Benedict

Cook Canadian bacon in large skillet over medium high heat until golden brown on both sides. Set aside and keep warm.
Fill 2-quart saucepan half full with water. Add vinegar and bring to a simmer over low heat.
Crack the eggs into the water and cook 2 to 3 minutes until set and egg whites are opaque. Lift eggs out with a slotted spoon to drain. Set aside and keep warm.

To Serve:

Halve and toast English muffins. Place two halves on each plate. Top with 1 slice of Canadian bacon and 1 poached egg.
Spoon warm Hollandaise sauce over eggs. Garnish with chives.

NoMeatLand

Inspired by Nomadland, another Hulu standout, road trip-inspired Flo’s V8 Café has cooked up a vegetarian creation it’s calling, NoMeatLand, aka a Veggie Tater Bake.

Ingredients (Serves 6)

3/4 cup bulgur wheat
Boiling water, for soaking
1 tablespoon extra virgin olive oil
2/3 cup diced onion
1 teaspoon minced garlic (about 2 cloves)
2/3 cup diced zucchini
2/3 cup diced yellow squash
1/2 cup diced red bell pepper
2 1/2 cups vegetarian sausage crumbles

Coarse salt and freshly ground black pepper, to taste
4 cups prepared mashed potatoes
6 deli-style slices cheddar or 3/4 cup shredded cheddar

Directions

Place bulgur in a large, heatproof bowl; cover with boiling water. Set aside for 15 minutes; drain excess water and set bulgur aside in bowl.
Preheat oven to 400°F.
Heat oil over medium heat in a large sauté pan; add onions and cook until translucent, about 2 to 3 minutes. Add garlic and cook until fragrant, 30 second to 1 minute. Increase heat to medium-high and add zucchini, squash and peppers. Cook, stirring often, 3 to 4 minutes. Stir in sausage crumbles and cook until heated through, about 3 minutes more.
Add bulgur to pan, stirring to combine. Add salt and pepper to taste.
Pour mixture into a 9×9 baking dish, packing firmly with a spatula.
Spread mashed potatoes over mixture, then top with cheddar.
Bake 10 to 12 minutes, or until cheese is bubbling and light brown at the edges. Let cool 3 to 4 minutes, then cut into squares and serve immediately.

Joe-balaya Gardner

In honor of one of Disney’s most-nominated movies this year, Blue Bayou Restaurant is getting Soul-ful with its Joe-balaya Gardner Jambalaya recipe.

Ingredients (Serves 4-6)

Creole Sauce

1/4 cup canola oil
1 cup diced celery
2 cup diced onion
1 cup diced green bell pepper
1 1/2 teaspoons minced garlic
1 tablespoon diced shallots
1 (28 ounce) can diced tomatoes
1 1/2 teaspoons Cajun seasoning, plus more, to taste
1 teaspoon coarse salt

Creole Rice

2 tablespoons canola oil
1 cup rice
1 cup fish or chicken stock
1 cup creole sauce

Jambalaya

1/4 cup canola oil
1 cup sliced andouille sausage
1 cup sliced smoked chicken sausage
16 medium shrimp
1 teaspoon Cajun seasoning
2 cups creole sauce
Creole rice
Salt, to taste

Garnish

1/3 cup sliced green onions

Directions

For Creole Sauce

Heat canola oil in a large saucepan over medium heat for 3 minutes, until hot. Add celery, onion, and green bell pepper and sauté for 4 minutes, until soft. Add garlic and shallots and sauté for 2-3 minutes.
Add diced tomatoes and Cajun seasoning. Bring to a simmer. Cover, and reduce heat to low. Simmer for 30 minutes. Add salt and additional Cajun seasoning, to taste.
Keep warm until ready to use.

For Creole Rice

Heat canola oil in a medium saucepan over low heat for 3 minutes, until warm. Add rice and stir constantly for 4 minutes, until rice has a light brown color.
Add fish stock and creole sauce and stir until fully mixed. Increase heat to high and bring rice stock to a boil. Cover and reduce heat to low. Cook for 15 minutes. Turn off heat and rest for 10 minutes.
Set aside.

For Jambalaya

Heat oil in a large saucepan or Dutch oven on medium-high heat for 3 minutes, until hot. Add sausages and cook for 5 minutes, until brown. Add shrimp and cook for 3-4 minutes, until pink.
Add Cajun seasoning and rice. Stir in 2 cups of creole rice. Add 2 cups of creole sauce and fold to mix.
Add additional rice and sauce to reach desired consistency. Season with salt, to taste.
Serve with sliced green onions.

Moo-lan Bread Pudding

And for dessert, the Moo-lan Bread Pudding, aka a Cookies ’n Cream Bread Pudding recipe from Pacific Wharf Café, is a sweet homage to another Disney nominee, Mulan!

Ingredients (Serves 12)

Bread Pudding

1 lb. loaf day-old Italian bread
5 large eggs
1 1/2 cups sugar
4 cups half and half

1 tbsp vanilla extract
24 chocolate sandwich cookies, quartered

Topping

1/2 cup heavy whipping cream
1 (14 oz.) can sweetened condensed milk
12 chocolate sandwich cookies, crushed

Directions

For Bread Pudding

Preheat oven to 350°F. Spray 9×13-inch baking pan with nonstick cooking spray. Set aside.
Cut bread into one-inch cubes and place in large mixing bowl. Set aside.
Combine eggs, sugar, half and half, and vanilla extract in a medium mixing bowl. Whisk until fluffy. Pour over cubed bread, stirring gently to mix. Set aside for
15 minutes and allow egg mixture to soak into bread.
Gently stir in chocolate sandwich cookies.
Pour bread pudding mixture into prepared baking pan and spread out evenly.
Bake for 45-50 minutes, until top has set and a thermometer placed in the center reads 165°F.
Cool for 15 minutes.

To Serve:

Whip heavy whipping cream in bowl of an electric mixer fitted with whisk attachment until medium peaks form.
Cut bread pudding using Mickey Mouse-shaped cookie cutter and place on a plate.
Drizzle with 1-2 teaspoons of sweetened condensed milk.
Top each serving with 2 tablespoons whipped cream and 1 tablespoon of crushed chocolate sandwich cookies.

Shoutout to Disney Parks Blog for putting together these special recipes. No matter who wins tonight, everyone’s a winner with a feast like this — but we’re still rooting for the Disney flicks! Check back with us for tonight’s winners.