It seems that the cucumbers always last a little longer than tomatoes, better surviving the shortened days of sunlight. This sadly limits my days of my favorite Tomatocumber Dollars. Enter, the infinite plethora of cucumber salads. The 70s southern ones have that sour cream mixture served in a grandma bowl. A decade later brought the still-popular onion-tomato-cucumber mixture, dressed in some rendition of a vinaigrette. Yet, the most imperial are the Asian versions, typically mild and served in a modest cup in a Thai or finer Chinese restaurant. Epcot’s Nine Dragons Restaurant has upped the ante on this, infusing the crisp cool with a contrasting bite of heat. Much like a September day. Continue reading “Gold in a September Garden: Nine Dragons Cucumber Salad”→
No wonder this is one of the most beloved desserts in all of Disney World. There’s enough butter in here to put you in a coma! When you first take a look at the ingredients, all you think of is Paula Deen. Well, that’s because the recipe that is frequently cited on the internet is exactly the same base as her Ooey Gooey bars. Now, the two sticks of butter are spot on. But the amount of confectioner’s sugar is just too much with the addition of chocolate chips and crushed Heath bars. What you end up with is a Ooey Goofy Mess. I have tested, reviewed original St. Louis 1930s Ooey Butter Cake (it’s so hip again), and made some minor changes to Disney copycat recipes that frequent the internet. The result is one far closer to what is served at one of our favorite original Magic Kingdom restaurants – The Liberty Tree Tavern. Continue reading “Perfect Old-Fashioned Ooey Gooey Toffee Cake Recipe – WDW’s Liberty Tree Tavern”→
This salad has been a go-to for All-American celebrations (think Mickey’s Backyard Barbecue) for many years. There’s little, if anything, that has changed from this favorite since the campy Hoop-Dee-Doo dinner show opened 45 years ago. Yesterday, for our July 4th party, Baby Back Ribs and Clementine’s Prizewinning Potato Salad took center stage, but our good friends and neighbors devoured this traditional salad (iceberg lettuce) with its tangy and complex vinaigrette. Of course, its presentation in a heavy tin bucket at Pioneer Hall adds the frontier touch,and makes it suddenly appealing to kids. For our shindig, I picked up a cheap tin ice bucket at Walmart.
Hoop Dee Doo Meal at Pioneer Hall- Courtesy Disney
The Orlando Sentinel published the Disney-provided Pioneer Hall recipe as a response to a reader request back in 1978. “The salad was the best we’ve ever had anywhere,” the reader noted. Nearly a decade later the recipe reappeared (with some small modifications in the amounts of ingredients) in the first Disney cookbook, Cooking with Mickey Around the World (1987). As you recall, back in the 80s, a spinach salad with bacon dressing was about as exotic as we got. It wasn’t until the 90s when we saw the spread of arugula, spring mix, candied pecans, and more inventive creations.
As far the cookbook itself, very little of the food items are still served at Disney today. In addition to the Pioneer Hall Salad Dressing, some other favorites that remain at WDW include the Philadelphia Pepper Pot Soup (Liberty Tree Taven), Cinnamon Rolls, Fettucine Alfredo (Italy Showcase), Queso Fundido (San Angel Inn), Scotch Eggs (Rose & Crown Pub), Fish ‘N Chips (Rose & Crown Pub), and Strawberry Shortcake (Pioneer Hall). Most of the restaurants in the cookbook, such as Top of the World, South Seas Dining Room, and The Empress Lily, are long gone.
The Hoop Dee Doo Salad gave our classic BBQ cookout the requisite greenery.
When you crave the good-old-standard salad, it doesn’t get much better than this. I suppose the closest commercial equivalent might be the beloved Olive Garden salad, but this dressing stands superior. As with any Disney recipe, some measurements look like of strange when they have been reduced from a mass quantity. For example, the dressing recipe calls for 1 teaspoon of chopped red pepper. Seriously? So, I’ve provided the original recipe, but indicated how I made reasonable modifications. Note that the recipes do not include cheese, but it has been served on this salad for some time. This stores well in the refrigerator, so you can make it a few days before your camping trip or outdoor soiree. I would leave the addition of the chopped boiled egg until the day of serving.
For all the dads that live for the standard hot-dog, hamburger cookout, I extend my sincere apologies. But a true glamping trip deserves at least one seriously over-the-top, five-star dinner with candlelight and fancy accoutrements. Of course, a Disney theme brings an extra magic and adventure. Robin Hood is an easy one – all it takes is re-imagining a tree-lined campsite as Sherwood Forest and adding a little oo-de-lally ambiance. Because we did this one in summer, we included both some traditional medieval fare as well as some lighter options. Continue reading “Disney Glamping Forest Feast: Robin Hood Theme”→
Liberty Tree Tavern is one of few things at Walt Disney World that hasn’t changed. Other than the menu, it is still the dark, comforting, and cold respite from the Orlando heat. It opened on day one, back in 1971, and still has its same 18th century, Ben-Franklin charm. The food here is better than almost anywhere in the kingdom, but has gotten much more carb-heavy. Long missing is one of the lightest and best offerings – the shrimp salad. Continue reading “Eighties Flashback: Liberty Tree Tavern’s Classic Shrimp Salad”→
Of all the salads in Walt Disney World, this one ranks in my top five. Light and cool, yet satisfying, it’s a go-to for those sweltering summer days when one needs delicious food without bloat and big meal blues. It made its debut at the 2013 Epcot Food and Wine Festival, and seems to be a seasonal feature at Animal Kingdom’s Flame Tree BBQ. What makes this recipe shine is its burst of many complex flavors -sweet, tart and tangy – as well as its power punch of nutrition and anti-oxidants. Continue reading “Disney Recipe of the Week: Watermelon Rocket Salad with Pickled Onions”→
Tucked neatly into the beautiful Animal Kingdom Lodge at Walt Disney World Resort is Boma, Flavors of Africa. The buffet meal is by far my favorite of any one-priced meal at Disney World. As an adult, I honestly never crave Mickey-shaped waffles or a 1500-calorie purple donut, but exotic food gets me a little bit gung ho. At Boma, my most beloved items are (in order of preference) the oxtail stew, Continue reading “Disney Recipe of the Week: Boma African Pasta Salad”→
As a child, I had a friend who wouldn’t eat deviled eggs because she was certain they would make her go to hell. She went to a tiny Baptist church as far out in the country as one could get without crossing the border into Alabama. I went to Easter services with her one year, but nearly ran out during the third verse of Standing on the Promises. My panic was prompted by Pastor Darnell, who pointed directly at us several times while shouting about 50 various behaviors that would lead to eternal damnation. Unfortunately, I had done about 20 of those in the past two days, and I was only 11 years old. This was quite a contrast to the Methodist church that I attended. Continue reading “Methodist Version of Art Smith’s Church Lady Deviled Eggs”→
Everybody has their favorite comfort food, and mine is mashed potatoes for three-fourths of the year (in summer, it’s a tomato sandwich or two). Mashed potatoes is not a childhood memory for me because my parents preferred rice as the starch. So, all through my 20s, I made so-so mashed potatoes, using the recipe in my starter cookbook. Finally, I learned the two secrets – cream cheese and salt! With the right amount of cream cheese and the courage to be brave with the salt, anyone has the potential to make the best mashed potatoes in the world. Actually getting to the finish line only requires selecting the right potatoes as well as a proper mashing method. Continue reading “Best Mashed Potatoes in the World – Le Cellier”→
This seems to be one of Epcot’s more popular dishes, and it’s a fairly easy one for camping life, assuming you’re not in a tent. However, due to the depth of it, I find it more appealing in the winter months. You’ll need the following, and you won’t find many of these at the Fort trading posts. You can substitute regular cheddar for the white cheddar. But don’t get one above medium level of sharpness.
This seems to be one of Epcot’s more popular dishes, and it’s a fairly easy one for camping life, assuming you’re not in a tent. However, due to the depth of it, I find it more appealing in the winter months. You’ll need the following, and you won’t find many of these at the Fort trading posts. You can substitute regular cheddar for the white cheddar. But don’t get one above medium level of sharpness.