Disney Recipes

Big Thunder Ribs from Big Thunder Ranch in Disneyland

They were good, but next time I will lower the temp, and extend the time. The rub is amazing.

I’ve been cooking since I was 10

‘Ohana Bread Pudding with Banana Foster Sauce a la mode
Bread Pudding:
5 large eggs
1/2 tsp salt
1 1/2 cups sugar
1/2 tsp cinnamon
1/8 tsp nutmeg
3 cups whole milk
1 loaf challah bread or egg-style bread (large enough to fill 10 cups)
1/2 cup crushed, canned pineapple
1/4 cup sweetened shredded coconut
1/4 cup raisins (optional)
1 tbsp unsalted butter
8 cups vanilla bean ice cream
Sauce:
1 cup dark brown sugar
1/2 cup corn syrup
1/2 cup unsalted butter
1 cup heavy cream
1 cup spiced or dark rum
1 tsp vanilla extract
3 bananas

Procedure

1 Heat oven to 350 F. In large bowl, whisk eggs, milk, salt, sugar, cinnamon, and nutmeg.
2 Cut bread in 1/2-inch cubes.
3 Add bread, pineapple, coconut, and raisins (if desired) to egg-and-milk mixture. Grease large baking dish with butter.
4 Add bread custard mix to the greased baking dish. Bake 1 hour and 10 minutes. Remove from oven. Let stand 5 minutes.
5 In a sauce pan, combine dark brown sugar, corn syrup, butter, and half of the heavy cream.
6 Using high heat; bring to a rolling boil. Allow mixture to boil 10 minutes and add remaining heavy cream. Let it boil additional minute.
7 Now add the rum and vanilla extract. Carefully flambé pan using a long stemmed lighter. Let boil until the flame goes out. Reduce to a simmer and stir with a high heat spatula.
8 Peel and slice bananas; add them to the caramel sauce. Remove the caramel from the heat and set aside.
9 Place scoop of ice cream on top of each portion of bread pudding. Top with banana foster sauce.
Servings: 8
Recipe Type
Dessert, Sweet Sauce
Source
Author: ‘Ohana, Polynesian Resort

Butternut Squash Soup
1 cup white onions, minced
5 lbs butternut squash, diced
1/4 cup whole butter
4 cups heavy cream
1 tbsp curry powder
1 tsp fresh lemon juice
1 tsp fresh ground white pepper
1/4 cup light brown sugar
1 lb carrots, diced
2 lb Idaho potatoes, peeled and diced
16 cups vegetable stock
Procedure
1 In a large pot, sweat the onions, carrots, and squash in the butter. Sauté well, but do not brown.
2 Add the vegetable stock and potatoes. Cook until all the vegetables are tender.
3 Add the cream and curry powder. Simmer for approximately 5 minutes.
4 With a hand blender, puree until smooth.
5 Strain through a chinois (or other fine strainer).
6 Season to taste with the salt and pepper.
7 Adjust the sweetness and acidity with sugar and lemon juice.
Servings: 20
Recipe Type Soups
Author: Whispering Canyon Café, Wilderness Lodge

Baked Pumpkin Cheesecake
Crust:
550 g digestive biscuits
225 g butter (1 cup), melted
Spiced Topping:
1 medium pumpkin (3 cups of pumpkin flesh peeled, seeded and chopped) (you can substitute canned pumpkin for fresh pumpkin in the same amounts)
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp ground ginger
375 g cream cheese
225 g Demerara sugar (You can substitute light brown sugar)
3 large free-range eggs
1/2 tsp vanilla extract
50 mL Baileys cream liqueur
Honey, for drizzling
Icing/Confectioner’s sugar, for dusting
Fresh mint sprig, to decorate

Procedure
1 Preheat the oven to 170°C/325°F/Gas Mark 3. Break the biscuits up in a crumb like consistency in the food processor or by placing them in a freezer bag and bashing them with a rolling pin. Tip into a bowl and mix in the melted butter. Using a large spoon or a potato masher, press the mixture onto the base of a 20cm/8in loose-bottomed spring form tin. Bake in the oven for 8-10 minutes, or until just firm. Remove from the oven and allow the mixture to cool down.
2 Place the pumpkin chunks on a baking tray and bake in the oven for 35 – 45 minutes, or until they have softened completely. Transfer to a food processor or blender, then add the spices and blend until completely smooth – leave the blender running for at least 3 minutes. Allow to cool thoroughly.
3 In a large mixing bowl, cream the cheese with the sugar until light and fluffy. Mix in the eggs, spiced pumpkin puree, vanilla extract and Baileys. Make sure the mixture is completely blended together. Pour the mixture on top of the biscuit base and transfer to the oven for 40 – 45 minutes, or until the mixture is set around the edges but still slightly wobbly in the centre. Allow to cool slightly, then refrigerate for at least 3 hours but preferably overnight.
4 Drizzle with just a little honey if you like and slice with a hot sharp knife. A shake of icing sugar and a sprig of fresh mint on each slice will finish it perfectly.
Servings: 12
Yield: 8″ cheesecake
Recipe Type
Cheesecake, Dessert, Holiday
Source
Author: Raglan Road, Downtown Disney