Back in the day, brussels sprouts were so culturally maligned that they didn’t even appear on the school cafeteria menu. Now, the health-packed little-cabbage things have been resocialized. And it’s all due to a fundamental shift if the approach to cooking them. No longer are they boiled and buttered balls of hate on a plate. Instead, they are seasoned and roasted, transforming them to bites of heaven with an entirely different flavor and texture. And there’s nothing complicated – they only need a slowish roasting and a nice seasoning. My favorite for brussels sprouts is applewood smoked sea salt. Continue reading “Fall Forest Feasts: Applewood Salted Roasted Brussels Sprouts”→
Art Smith’s Fried Chicken Salad has become quite a hit at his chi-chi Southern restaurant in Disney Springs. As simple as fried chicken seems, it usually takes a real southerner to get it both crispy and juicy. Two things I love about this recipe are the nearly fail-proof process for getting the chicken to the level of sublime, and the versatility to make it your own. In this case, I added some grated cheese, as a nod to our 90s favorite fried chicken salad at long-gone Mick’s in Atlanta. And then, I Disneyfied it a little more with boiled Mickey eggs – making it a hit for the kids. Continue reading “Homecomin’ Fried Chicken Salad with Impossible Mickey Eggs”→
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”→
Nothing makes a mama’s heart warmer than seeing her only daughter happily celebrating a milestone wedding anniversary. Fit for the little wilderness princess that she is, her wedding was the crown jewel of my many years of hosting southern shindigs and soirees. Best of all, I saved about $15,000 by securing creative venues and making most of the pretentious spread myself. Continue reading “Tomatocumber Dollars and a Debonair Savannah Wedding on a Dime”→
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”→
The Living Seas is the one Epcot pavilion that kind of makes me feel like I’m on a third-grade field trip. The ocean is like a magnet when I need peace and healing and perspective, much in the same way that the forest and the mountains are. Sometimes more – because I feel safe walking miles all alone. But having the chance to “pretend” to be underwater and see these fish up close is something my husband loves. I mean loves, loves, loves.Continue reading “Living with the Seas: Mahi-Mahi with Coconut Cilantro Sauce”→
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”→
Nothing says cookout like Memorial Day, Father’s Day, and Fourth of July. Whether by the backyard pool or under the pine forests of Disney’s Fort Wilderness, this is a time of family celebration. These days, a burger can mean ground beef, ground turkey, or a vegetarian option, such as a black bean patty. What has changed over the last decade is that the toppings less likely to be ordinary. Ketchup, mayonnaise and mustard remain assumed condiments, but many restaurants, such as Green Truck Pub in Savannah, have made their name with a bold approach to toppings. Yesterday, we remembered our friends and family who served, and then celebrated Memorial Day with a cookout with some of our favorite people. This Epcot-inspired toppings bar was fun to make and was a culinary hit. Continue reading “An Epcot International Burger Bar”→
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