Can you or did you ever imagine that Disney movies could also have you running around or scurrying to try out their recipes? Maybe now you will watch some of these movies again, with renewed delight and interest on what these different foods are that Disney highlighted.
Tiana’s Beignets From The Princess and The Frog
Soft, pillowy and light beignets…that’s what you are looking for when you want to dig into one of those. They did get their place in the sun in the Disney movie The Princess and The Frog. Let’s try and make these:
- 2 ¼ tsp active dry yeast
- 1 ½ cups warm water
- ½ cup sugar
- 1 tsp salt
- 2 large eggs
- 1 cup evaporated milk
- 6 ½ cups bread flour
- ¼ cup shortening
- 1 quart vegetable oil for frying
- ¼ cups confectioners’ sugar
- In a small bowl, combine the warm water, sugar and yeast and stir. Let it sit for 10-15 minutes.
- Meanwhile, in a standalone mixer, combine the eggs, evaporated milk and salt and beat until combined.
- With the mixer on low, add in the yeast mixture to the egg mixture.
- Then add in 3 cups of bread flour and mix on low.
- Add the shortening in and continue to mix before adding the remaining 3 1/2 cups bread flour. DO NOT over mix!
- Knead the dough until smooth (it shouldn’t be stiff). Then place back in the bowl and cover with plastic wrap.
- Set the bowl in a warm area and let it rise for 2 hours.
- Roll out the dough on a lightly floured surface to 1/4″ thick. Then slice into 2″ squares with a pizza cutter.
- Heat vegetable oil in a Dutch oven until the temperature reaches 350 degrees. Or you can be adventurous like us and just wait until it’s pretty hot 😉
- Place a few dough squares in the hot oil and watch the magic happen! Turn them so they don’t burn on one side.
- When you remove them, dust with a light layer of powdered sugar until all of them are done, then pile powdered sugar on top! And don’t be shy!
Ratatouille may have been considered to be a peasant dish, but remember that this dish is the one which made even the stoic Anton Ego smile. We’re not crying, you are! Let’s get down to making this tasty, comforting dish.
- 1-2 cups tomato basil sauce
- 2 minced garlic cloves
- 3-4 thyme sprigs
- 2 tbsp olive oil
- ½ tsp chilli flakes
- 1 eggplant or brinjal – thinly sliced
- 1 yellow squash – thinly sliced
- 1 zucchini – thinly sliced
- 1 red bell pepper – thinly sliced
- 2-3 medium sized potatoes – thinly sliced
- Salt and black pepper to taste
- Oil spray
For The Bechamel Sauce
- 1 tbsp unsalted butter
- 1 tbsp all-purpose flour
- 1 cup milk 2% or whole milk
- 1/8 tsp nutmeg powder
- To prepare the ratatouille,preheat oven at 375 degree F. Bring 2 cups of water to a rolling Season with salt. Slice red potatoes. Drop in water and boil for 3-4 minutes or until par cooked. Drain on a paper towel and set aside. While potatoes cook and cool down, slice the rest of the veggies – squash, bell pepper and eggplant.
- To prepare the Bechamel sauce, microwave 1 cup of milk in a microwave-safe container. Set aside. Heat 1 tbsp butter in a saucepan. Add 1 tbsp flour and cook until raw flavor of flour goes away for 1-2 minutes. Don’t let flour turn brown. Add warm milk 1/4 cup at time and stir well to avoid lumps. Add all of the milk and continue cooking until the sauce thickens and coats the back of a spoon. Season with salt, nutmeg, and black pepper. Set aside.
- For the layer sauce, spray the baking dish with cooking spray. Spread layer of tomato sauce, minced garlic, thyme, red chili flakes, salt and olive oil. Mix well while still leaving well spread. Drizzle the Bechamel sauce on the top, swirl into the tomato sauce.
- Spread 1 cup tomato sauce at the bottom. You can use more or less as per liking.
- To layer the sliced veggies on top. To present it just like how Remy did it in Ratatouille, create a spiral stack of the vegetable slices. Drizzle with olive oil. Sprinkle salt, thyme, and black pepper on top.
- For quick layering, pick slices of each veggie, make a small stack in hand, and then stack into the casserole. This saves time instead of arranging one slice at a time.
- For baking the ratatouille,cover it with parchment paper. Bake for 55-60 minutes or until all veggies are tender. You will see tomato sauce bubbling on the sides.
- After letting it cool for 5 minutes, serve with a side of crusty bread to scoop the sauce. Enjoy!
Cheese Souffle from The Beauty And The Beast
Serve it with a whole lot of flair and love. This one is sure going to come back for seconds.
- 6 tablespoons (3/4 stick) unsalted butter, plus more to butter a 6-cup gratin dish
- 6 tablespoons all-purpose flour
- 2 cups cold whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 5 extra-large eggs, beaten
- 2 1/3 cups grated Swiss cheese, preferably Gruyere (about 6 ounces)
- 3 tablespoons minced fresh chive blades
- Preheat the oven to 400 degrees F.
- In a medium sized pot over medium heat, melt the 6 tablespoons of butter and add the flour, stirring and cooking for about a minute until it smells nutty.
- Add about 2 tablespoons of milk at a time, whisking to combine.
- At first it’ll be super thick, but just keep adding liquid and stirring.
- You should end up with a thick, velvety sauce.
- If a little thin, cook and stir it for a few minutes until it reduces, or if too thick, add a little more milk.
- Take the sauce off the heat and season with salt and pepper. Taste and adjust if needed.
- Add the eggs, the cheese and the chives to the white sauce, and mix well to combine.
- Pour into the buttered dish and bake for 30 to 40 minutes, or until the souffle is puffy and well browned on top. Serve immediately.
Now that you’ve learnt how to recreate Disney foods, the next time you’re watching these movies and get to the food bits, it’s going to hit a little differently!