From Pam Brandon, Disney Parks Food Writer and posted on the Disney Parks Blog.
Oh, how Disney kitchens have changed since Disneyland park opened in 1955. Today, we feed guests from around the globe, and our award-winning chefs and sommeliers wow diners with seasonal produce, often sourced locally, and with finds from around the world. More than ever, food is an important part of any vacation experience.
What a delight it was to work with the Disney chefs to create Kitchen Magic With Mickey, featuring 100 oft-requested recipes (many shared on the Disney Parks Blog). I sipped an elegant Colette Champagne Cocktail at Remy on the Disney Cruise Line, and tried smoked buffalo at Victoria & Albert’s at Disney’s Grand Floridian Resort & Spa. But equally delicious (and a little more messy) was the Boo-Ya Chili at ESPN Club and cheesy enchilada soup at Fiddler, Fifer & Practical Café at Disney’s California Adventure park. From high end to family favorites, this cookbook includes a little bit of everything.
The book is divided into traditional chapters, with each recipe tested in a home kitchen. You’ll find classics such as banana bread French toast, scones, and Southern shrimp and grits, and new taste sensations like haupia from Aulani, a Disney Resort & Spa in Ko Olina, Hawaii, and spiced tandoori tofu from Tusker House Restaurant at Disney’s Animal Kingdom.
We hope you’ll re-create a vacation memory in your own kitchen. Kitchen Magic With Mickey is available now at Disney Parks, but here’s a recipe to get you started:
Aulani, A Disney Resort & Spa
Haupia with Mango Compote
If you love coconut, this is the perfect dessert. Chefs at Aulani, a Disney Resort & Spa on beautiful Ko Olina in Hawaii offer guests true tastes of the islands, and haupia, a traditional sweet often served at Hawaiian luaus, is a favorite sweet ending for guests at the Disney Vacation Club resort.
- 1 (14.5-ounce) can coconut milk
- 6 tablespoons cornstarch
- 1/3 cup water
- 1/4 cup sugar
- 3 tablespoons shredded coconut, toasted
- 1 mango, peeled, cut away from pit, and diced small
- 1 small lime, washed
- 1 teaspoon orange blossom honey, heated until thin
- Combine 1/2 cup coconut milk and cornstarch in a small bowl, stirring until smooth. Combine remaining coconut milk, water, and sugar in a small saucepan over medium heat. Stir until sugar is dissolved.
- Drizzle cornstarch mixture slowly into saucepan, whisking constantly. Cook, whisking vigorously (do not let boil), until mixture is very thick and no longer tastes floury, 4 to 6 minutes.
- Pour into 4 (1/2-cup-capacity) ramekins; cover with plastic wrap, pressing plastic wrap directly onto surface of coconut milk mixture.
- Refrigerate 2 hours. Garnish with toasted coconut.
For mango compote:
- Place mango in a medium bowl. Zest lime into bowl; stir to combine.
- Stir in honey. Serve with haupia.
Cook’s note: Mangoes have a hard, oblong pit that runs through the narrow center. To easily cube the fruit, cut each round “cheek” away from pit, score with a paring knife, and cut fruit away from peel.
This recipe has been converted from a larger quantity in the restaurant kitchens.
The flavor profile may vary from the restaurant’s version.
All recipes are the property of Walt Disney Parks and Resorts U.S., Inc.,
and may not be reproduced without express permission.