From Pam Brandon, Disney Parks Food Writer and posted on the Disney Parks Blog.
While we’re still sweltering in Florida, temperatures are beginning to cool across the U.S., with thoughts of fall – apples and pumpkins, gingerbread and comforting bowls of soup.
So we’re getting ready and rounded up nine of your favorite recipes that we’ve posted on the Disney Parks Blog. Here they are, all in one spot, so take your pick: a hot, crisp gingerbread beignet from Disneyland park, perhaps? Or maybe something fancy like Chef Scott Hunnel’s pan-seared sablefish from Victoria & Albert’s at Disney’s Grand Floridian Resort & Spa at Walt Disney World Resort.
In no particular order, the Top 9:
- Apple Crisp from Napa Rose, Disneyland Resort. What’s not to love about warm apples with splash of apple brandy, and a topping of sugar, oats, pecans and coconut? Bring on the vanilla ice cream.
- Gingerbread Beignets from Café Orleans, Disneyland park. Frying makes everything better — gingerbread never tasted this good.
- Pumpkin Mousse from Epcot International Food & Wine Festival. Forget pumpkin pie. Impress your guests with layers of pumpkin, streusel and apricot-orange sauce.
- Pumpkin Beignets from Club 33, Disneyland park. We love pumpkin. We love beignets. Add a warm maple glaze and watch them disappear.
- Hearty Pozole Soup, Paradise Garden Grill, Disney California Adventure park. “Pozole” is just a fancy word for old-fashioned hominy, giving substance to this tomato broth along with pork. We love the crunchy toppings, too: radishes, lime, cilantro and more.
- Harvest Salad, Carthay Circle Restaurant, Disney California Adventure park. This is really a fancy dinner in a bowl, with duck and caramelized apples (perfect pairing) with the crunch of fresh greens. This one takes a little time, but it’s worth it.
- Pumpkin Twists from Maurice’s Treats, Disneyland park. Our readers love pumpkin, and this baked treat is made with frozen puff pastry and pureed pumpkin. Easier than it looks.
- Pumpkin Muffins. Breakfast or dessert, you decide. With pumpkin, golden raisins and a crunchy streusel topping, we could go either way. Or have for both breakfast and dessert.
- Pan-Seared Sablefish, Victoria & Albert’s, Walt Disney World Resort. If you’re p for a kitchen challenge, this fine dish from Chef Scott Hunnel will elicit praise. If you can’t find sablefish, Chilean sea bass work well. Bon appétit!
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