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Sword in the Stone – Shortbread Cookies, Turkey Leg, Water Strider, Roast Pig, Honey Cake

Quick links: Shortbread Cookies | Turkey Leg | Water Strider | Full Roast Pig | Honey Cake | Verdict

I think Sword in the Stone is one of the least plot driven movies in the Disney Universe. Arthur (Wart) basically has fun with Merlin until he randomly pulls out the sword and is king. End movie. It’s a fun movie though…although, it doesn’t have much food. 

By Merlin’s Tea and Cookies!

The first food shown is when Arthur falls into Merlin’s place. He has some tea and cookies ready for him.

(Credit: Disney)

(Credit: Disney)

I wanted to make digestive cookies, because I really like those. However, I don’t think they existed in the 14th century. So I found a great recipe for shortbread cookies!

By Merlin's Tea and Cookies!

  • Servings: 20-30
  • Difficulty: Easy
  • Print
Ingredients:
1/2 cup sugar
1 cup Butter
2 1/4 cup flour
1 teaspoon almond flavoring
  1. Cream butter & add sugar gradually.
  2. Mix in almond flavoring.
  3. Cream thoroughly.
  4. Add flour 1/4 cup at a time.
  5. Mix well.
  6. Divide dough into several portions.
  7. Flatten one portion at a time on lightly floured surface with hands.
  8. Roll out smooth with lightly floured rolling pin.
  9. Cut into desired shapes & place on ungreased cookie sheets.
  10. Bake at 325°F for 10-15 minutes until golden brown around edges.

Source: http://www.food.com/recipe/shortbread-cookies-70641

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Kay’s Turkey Leg

Keeping with the medieval times, Sir Kay is shown devouring a turkey leg.

(Credit: Disney)

(Credit: Disney)

I have made full turkeys before and didn’t want to make another, so I went to my supermarket and bought a pack of turkey legs. They were fun to cook and actually tasted better than the turkey legs you get at Disney parks (heresy, I know)

Kay's Turkey Leg

  • Servings: 2
  • Difficulty: Easy
  • Print

Ingredients:
2 Turkey Legs
4 Tablespoons Butter
1/2 teaspoon Basil
1/2 cup Chicken Stock
Salt/Pepper to taste
  1.  Preheat the oven to 350F
  2. Soften the butter
  3. Coat the legs in butter
  4. Coat the legs in spices
  5. Place drumsticks in baking dish with chicken stock
  6. Cook in oven for about an hour or until legs reach a temp of 180F

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I JUST ATE A BUG!

I’m going to be a disappointment here. When Arthur is a fish, his fishy instincts gain hold of him and he eats a water strider perched on top of the moat.

I went out a few times to search bodies of water in hopes to catch a water strider and eat it, but I wasn’t able to find one (but I did get attacked by mosquitos). If I ever find one, I’ll cook it up and eat it.

Roast Pig

Part of a meal shown in the movie was a full roasted pig.

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They also show some ham and stuff, but of course, we’ve made that stuff before.

This was another kinda cop-out. I don’t have the resources to cook a full pig on a spit. However, there is a restaurant kinda near me in Chicago called Sun-Wah BBQ. They often have full roasted pigs hanging in the window.

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So I went there and ordered some roast pig. It was delicious.

But if you so desire to roast a pig on a spit, you can find directions at this site.

Honey Cake

Along with the roast pig, there is some kind of domed cake.

(Credit: Disney)

(Credit: Disney)

I wasn’t sure what it was, but after some research, I decided that Honey Cake was a popular medieval dish, so I made that. It didn’t turn out exactly how I wanted, but it was still tasty, albeit very sweet.

Honey Cake

  • Servings: 8
  • Difficulty: Medium
  • Print

Ingredients:

Cake

3 Eggs
3/4 cup Honey
1  cup Flour
1/2 tsp Baking Powder
1/2 tsp Salt

Frosting

2/3 cup Honey
1 Extra Large Egg White
1/8 tsp salt
1 tsp vanilla

Cake

  1. Preheat the oven to 350F (or 325 if using a glass bowl)
  2. Beat the eggs until extra frothy.
  3. Gradually add most of the honey to let mixture thicken.
  4. Fold in flour and pour mixture in a small cake tin. (I used a pyrex glass bowl to get the dome effect.)
  5. Cook for 45m-1hr. Use a toothpick to see if the middle has cooked
  6. Remove from heat
  7. Add honey frosting on top.

Frosting

  1. Warm honey in a saucepan on low
  2. Combine the whites, salt and vanilla.
  3. Beat with a mixer on slow speed until the whites stiffen
  4. Pour the honey into the mixture
  5. Beat for 10 minutes on high until the mixture stiffens again

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Will it make you King of England?

This week wasn’t the best overall week for food. The drumsticks were delicious and the shortbread cookies were tasty.

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I thought the honey cake was too sweet and I didn’t get to eat the water strider (though that might have been a good thing.)

Verdict:

Shortbread Cookies – 9/10

Turkey Leg – 9/10

Water Strider – ?/10 – Sorry to disappoint 😦

Roast Pig – 9/10

Honey Cake – 7/10

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Sleeping Beauty – Cake with no wands & Cake with wands, Strawberye, Bread Pudding, Gingersnaps, Hippocras (Spiced Wine), Brussel Sprouts, Sweet Potatoes, Almond Rolls with jelly, Pistachio-Almond Rice Pudding, Berry cake with Lemon Icing.

Quick links: Gingersnaps | Strawberye/a> | Bread Pudding | Hippocras | Brussel Sprouts | Almond Roll | Rice Pudding | Sweet Potatoes | Cherry Berry Cake | Cake with and without wands | Verdict

My last encounter with the Sleeping Beauty universe was Maleficent. While the movie itself was entertaining, I hated that it completely ruined one of the greatest villains of all time. She was basically the devil-herself. She reveled in evil. She didn’t secretly watch after Aurora, and develop a bond for her. Her motive was revenge and hate.
Now that I got that out of my system, food isn’t a huge part of this movie. The most notable food in sleeping beauty is the horrendous cake Fauna tried to make. However, you may remember the feast the kings stand by when they drink and sing their “Skumps” song. We skipped over the ham, fish and the turkey that was shown in that scene, for those recipes, see Adventures of Ichabod and Mr. Toad, Pinocchio, and Make Mine Music.

Merryweather Gingersnaps

The first food shown was soon after the first encounter with Maleficent (the actual evil one, not the Angelina Jolie look-alike). They are debating what to do with Aurora and Merryweather conjures tea and gingersnaps out of the air.

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These were easy to make and delicious. Our dog loved them too.

Merryweather Gingersnaps

  • Servings: 24
  • Difficulty: Easy
  • Print

Ingredients:
2¼ cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cloves
1½ teaspoons baking powder
1/8 teaspoon kosher salt
½ cup unsalted butter, at room temperature
1 cup sugar
1 Extra Large Egg
1/3 cup dark molasses
1 1/2 teaspoon vanilla extract

Make the dough. You can do this part up to three days in advance.

  1. SIFT the flour, ginger, cinnamon, cloves, baking powder and salt together in a medium bowl. Set aside.
  2. PLACE the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the mixture is light and fluffy.
  3. SWITCH the mixer to low speed and gradually add the egg, molasses and vanilla extract. Increase the speed to medium and beat until smooth.
  4. SWITCH the mixer to low speed and add the dry ingredients in 3 additions, pulsing the mixer to incorporate each addition before adding the next one.
  5. TURN the dough out onto a lightly floured work surface. Knead a few times to incorporate any crumbs.
  6. DIVIDE the dough in half. Roll each half into a log about 1½ inches in diameter and 12 inches long. As you roll, gently push the ends toward the center to prevent air pockets and to keep the logs at an even thickness.
  7. WRAP the logs in plastic wrap and refrigerate until firm, at least 3 hours or up to 3 days.

Bake the cookies.

  1. PREHEAT the oven to 400°F. Line the bottoms of two 12″ x 18″ sheet pans with parchment paper.
  2. REMOVE the logs from the refrigerator and unwrap them. Using a ruler and a sharp knife, cut each log into rounds ¼ inch thick. If the dough crumbles as you cut it, reshape each slice.
  3. PLACE the rounds on the prepared pans, spacing them 2 inches apart. Bake on the middle shelves of the oven, rotating the pans 180° halfway through the baking time, until the cookies are set but soft enough to hold a slight indentation when pressed with a fingertip (about 7 to 10 minutes).
  4. LET cool completely on the pans on wire racks. Store in an airtight container at room temperature for up to 1 week. Yield: 50-60 2-inch cookies.

Source: http://www.thenibble.com/reviews/main/cookies/cookies2/ginger-snaps-recipe.asp

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The Medieval Feast for Kings

Now onto the feast for the kings. It is really hard to identify lots of the food on the table. If anyone can tell what a certain food is, let me know and I’ll remake it. We scoured over a bunch of medieval recipes to try to find foods that fit. Even if they aren’t the exact food, it was really fun making some authentic 14th century food.

Strawberye

The first food is a dish of purple stuff on the far left.

(Credit: Disney)

(Credit: Disney)

I found a recipe for a food called Strawberye. It’s a fruity dish that’s kinda a mix between a jelly and pudding. I really enjoyed it.

Strawberye

  • Servings: 6
  • Difficulty: Easy
  • Print

Ingredients:
2 cups strawberries
1 cup red wine
1 cup almond milk
tablespoons corn starch
1/4 cup Mixed berries
pinch saffron
1/2 cup sugar
1 1/8 teaspoons pepper
1/2 teaspoon ginger
1/2 teaspoon cinnamon
  1. Clean and quarter strawberries.
  2. Simmer them in red wine until soft.
  3. Force berries and wine through a strainer to remove seeds and pulp.
  4. Add almond milk, currants, and spices, and return to low boil.
  5. Add in corn starch and stir until thick.
  6. Remove from heat, garnish with pomegranate seeds if desired, and serve warm.

Source: http://medievalcookery.com/recipes/strawberye.html

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Bread Pudding

One of these white dishes could be bread pudding which was popular in the medieval times.

(Credit: Disney)

(Credit: Disney)

I made a mistake and used rolls to make it. The extra crusts make the pudding too tough. It still tasted good.

Bread Pudding

  • Servings: 4-6
  • Difficulty: Easy
  • Print

Ingredients:
4 slices thick bread
1 cup red wine
1/2 cups honey
1/4 cup raisins or other dried fruits
1/8 cup sugar
1 egg white
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
Ground coriander and sugar (optional)
  1. Lightly toast the bread (the original recipe says to fry it – you can toast it any way you wish).
  2. Meanwhile, beat the egg white into the wine.
  3. Add raisins, honey, sugar, and spices and set to simmer on the stovetop.
  4. Simmer until the raisins plump and you can mush them with you whisk or spoon.
  5. Add the toasted bread (you may need to break it in half).
  6. Smash the bread into the syrup and let sit until the bread absorbs all the liquid.
  7. Serve in a dish and sprinkle with coriander/sugar.

Source (changed to my liking): http://www.greneboke.com/recipes/paynefoundewe.shtml

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Hippocras for the Bard

During the Kings’ talk, they call in a servant to bring them wine.

(Credit: Disney)

(Credit: Disney)

I initially wasn’t going to bother with this, because I made the decision not to include alcohol in this blog, but I found a recipe for Hippocras or Spiced Wine, which was non-alcoholic. It had a very Christmas-y flavor to it.

Hippocras for the Bard

  • Servings: 10
  • Difficulty: Easy
  • Print

Ingredients:
1 quart Grape Juice
1 cup honey
1 teaspoon whole cloves
1 inch fresh ginger
1-2 stick cinnamon
1 medium rosemary sprig
1/2 whole nutmeg, chunk
  1. Combine all ingredients in a two quart saucepan.
  2. Bring mixture to a boil.
  3. Simmer mixture until it is reduced by half.
  4. Strain mixture through fine sieve or cheesecloth to remove spice pieces. (Alternately, you might put all the spices into a cheesecloth or muslin spice bag at the start.).
  5. Mix the resultant syrup with water, to taste.

Source (changed to my liking): http://www.food.com/recipe/hippocras-non-alcoholic-157091

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Surprisingly Good Brussel Sprouts

I’ve never been a fan of brussel sprouts, so when I saw a dish that was most-likely brussel sprouts on the table (toward the right side), I was half-tempted to lie and say it was something else.

(Credit: Disney)

(Credit: Disney)

But I succumbed and found a recipe that made some surprisingly good brussel sprouts!

Surprisingly Good Brussel Sprouts

  • Servings: 6
  • Difficulty: Easy
  • Print

Ingredients:
1-1/2 pounds brussels sprouts, halved, stems and ragged outer leaves removed
3 tablespoons olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon balsamic vinegar
teaspoons honey
  1. Preheat oven to 425 degrees.
  2. Line a baking sheet with aluminum foil. In a large bowl, toss brussels sprouts with 2 tablespoons olive oil, kosher salt and pepper.
  3. Transfer the brussels sprouts to baking sheet and roast, stirring occasionally to ensure even browning, until tender and caramelized, about 20 minutes.
  4. Place brussels sprouts back in bowl. Add remaining tablespoon olive oil, balsamic vinegar and honey and toss to coat evenly. Taste and adjust seasoning if necessary, then serve.

Source: http://www.onceuponachef.com/2009/11/roasted-brussels-sprouts.html

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Almond Rolls with jelly

This one was kind of a cheat. In the scene, there are a few bowls that have a rolled up pastry of some sort in them. (See the left hand side of the screen)

(Credit: Disney)

(Credit: Disney)

I had a really hard time figuring out what they were. I did find a recipe for Almond Rolls that were popular in the middle ages. So I made those. I didn’t style them exactly to how it showed in the movie. So they might not be exactly what was shown. They were delicious none-the-less

Almond Rolls with jelly

  • Servings: 8
  • Difficulty: Medium
  • Print

Ingredients:
3/4 cups granulated sugar
1/4 cups almond paste
1 1/2 cups 1-1/2 water divided
2/3 cups all-purpose flour (plus some for dusting)
1 teaspoon baking powder
1/8 teaspoons salt
4 large eggs
1  teaspoon vanilla extract
1/4 cup powdered sugar, divided
2/3 cup seedless raspberry jam
  1. Preheat oven to 350°.
  2. To prepare cake, combine granulated sugar and almond paste in a blender or food processor; process until well blended. Set aside.
  3. Coat a 15 x 10-inch jelly-roll pan with cooking spray. Line bottom of pan with wax paper. Coat paper well with cooking spray. Dust with 2 teaspoons flour; set aside.
  4. Lightly spoon remaining 2/3 cup flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a medium bowl, stirring with a whisk.
  5. Place eggs in a large bowl, and beat with a mixer at high speed until pale and fluffy (about 4 minutes).
  6. Gradually add granulated sugar mixture and vanilla, beating at medium speed until smooth (about 3 minutes).
  7. Sift half of flour mixture over egg mixture; fold in. Repeat procedure with remaining flour mixture.
  8. Spread batter evenly into prepared pan.
  9. Bake at 350° for 10 minutes or until cake springs back when touched lightly in center.
  10. Loosen cake from sides of pan, and turn out onto a dishtowel dusted with 2 tablespoons powdered sugar; carefully peel off wax paper.
  11. Sprinkle cake with 2 tablespoons powdered sugar; cool 1 minute. Starting at narrow end, roll up cake and towel together.
  12. Place, seam side down, on a wire rack; cool completely (about 30 minutes).
  13. Unroll cake carefully; remove towel. Spread jam over cake, leaving a 1/2-inch margin around the outside edges. Reroll cake; place, seam side down, on a platter.

Source: http://www.myrecipes.com/recipe/almond-jelly-roll-with-raspberry-filling

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Pistachio-Almond Rice Pudding

Another one of the white, greenish dishes.

(Credit: Disney)

(Credit: Disney)

Rice pudding was popular in the middle ages too. However, their rice pudding was more of a sweet rice.

Pistachio-Almond Rice Pudding

  • Servings: 6
  • Difficulty: Easy-Medium
  • Print

Ingredients:
1/2 cup rice
2 1/2 cups water
pinch saffron
1/8 cups sugar
1/4 cup rose water
2 1/2 tablespoons almonds, crushed
2 1/2 tablespoons pistachios, crushed
  1. Wash the rice several times and soak in water to cover for 30 minutes. Drain.
  2. Bring the water to a boil, stir in the rice and cook over low heat, partially covered, for 25 minutes.
  3. Stir in the sugar, saffron, rose water and almonds. For instructions on how to make rose water, see here.
  4. Simmer for 10 minutes.
  5. Fold in pistachios.
  6. Serve cold.

Source (changed to my liking): http://www.godecookery.com/friends/frec63.htm

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Sweet Potatoes

Sitting by the turkey were some potatoes.

(Credit: Disney)

(Credit: Disney)

Due to their shape, we deduced that they were sweet potatoes. So my wife made some amazing baked sweet potatoes.

Sweet Potatoes

  • Servings: 4
  • Difficulty: Easy
  • Print
Ingredients:
4 Potatoes
Olive Oil to coat
salt to coat
  1.  Preheat the oven to 400F
  2. Stab the potatoes to let in air
  3. Dress the potatoes with olive oil and kosher salt
  4. Bake for 1 hr
  5. Serve with butter

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Purple-ish Berry Cake

This was another recipe that I wasn’t quite sure on. There were little purple cakes that had cherries on top.

(Credit: Disney)

(Credit: Disney)

My wife found a recipe for a cherry cake that worked out well. I added some berries in it to give it a purplish color. I should have colored the icing on top too, but I failed to do so, sorry.

Purple-ish Berry Cake

  • Servings: 12
  • Difficulty: Easy-medium
  • Print

Ingredients:

Cake

10 oz Maraschino cherries
1 cup self-raising flour
1 1/2 cups 1-1/2 water divided
3.5 tablespoons softened butter, plus extra for greasing
3/4 cups caster sugar
1 lemon, finely grated zest only
2 oz ground almonds
1/2 cup mixed berries
3 Large Eggs

Icing

1 cup Powdered Sugar
1 Lemon, juice only
5 maraschino cherries, halved
  1. Preheat the oven to 180C/350F/Gas 4. Grease a 23cm/9in bundt tin or savarin mould with butter.
  2. Cut the cherries into quarters. Set aside five of the cherries (halved) for the decoration later.
  3. Measure all the remaining ingredients into a large bowl and beat well for two minutes to mix thoroughly.
  4. Lightly fold in the cherries.
  5. Turn into the prepared tin.
  6. Bake in the preheated oven for 35-40 minutes until well risen, and a skewer inserted into the centre comes out clean.
  7. Leave to cool in the tin for 10 minutes then turn out and cool on a wire rack.
  8. For the icing, mix the icing sugar together with the lemon juice to a thick paste.
  9. Drizzle over the cooled cake using the back of a spoon, place the reserved cherries.

Source (changed to my liking): http://www.bbc.co.uk/food/recipes/marys_cherry_cake_17869

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Fauna’s Magical and Non-Magical cakes

Finally, this is the main edible attraction to the movie. On Aurora’s birthday, the fairies want to throw her a surprise party. They try (unsuccessfully) to prepare it without magic. Probably the most humorous attempt is Fauna’s cake. It looks ridiculous and starts to fall over.

(Credit: Disney)

(Credit: Disney)

She even gives a partial recipe as she makes it. After the fairies fail miserably, Merryweather decides to go get their wands. Fauna then makes a great cake.

(Credit: Disney)

(Credit: Disney)

The recipe she gives is slightly different when she directs the ingredients to make the cake themselves. I kind of combined both recipes shown and made 2 mini-cakes out of it. One was a leaning cake tower which actually burnt in the oven, so it was as failed as Fauna’s first attempt and the other was a nice-looking 3-tiered cake.

Recipe 1

  • Servings: X
  • Difficulty: XXXX
  • Print

Ingredients:
3 cups Flour
1 cup milk
3 eggs
1/2 tsp nutmeg
1 package yeast
1 teaspoons salt
1 cup sugar (plus 1 tsp for the yeast)
4 tablespoons butter
frosting
  1. Stir the yeast and 1 teaspoon of the sugar into 1/4 cup warm water in a small bowl and let stand until foamy, about 10 minutes.
  2. Combine the flour, remaining sugar, and salt in a mixing bowl.
  3. Add the yeast, milk, nutmeg and eggs and beat until smooth.
  4. Add the butter and beat vigorously until the batter is silky.
  5. Scrape down the sides, then cover and let rise until doubled in bulk, about 45 minutes
  6. Lightly butter a 9-inch tart pan or cake pan.
  7. Stir down the dough, turn it onto a lightly floured counter and gently shape it into a disk.
  8. Set it in the pan and flatten it with your hands.
  9. Rub the softened butter all over the top, then cover with the sugar, using all of it. Let rise for 30 minutes. during the last 15 minutes, preheat the oven to 400°F.
  10. Bake the cake in the center of the oven until well risen and the sugar has begun to melt and brown, about 20-25 minutes.
  11. The surface should be covered with cracks.
  12. When done, let it cool
  13. Frost when completely cool

Source (directions only, ingredients taken from movie): http://www.epicurious.com/recipes/food/views/yeasted-sugar-cake-14995

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Will it Give Your Worst Enemy a Touching Backstory?

I was very happy with all the meals made. My favorite were the Gingersnaps and the Almond Roll. But you can’t go wrong with any of the meals. I’d eat any one of them rather than watch Maleficent any day!

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Verdict:

Gingersnaps – 10/10

Strawberye- 8/10

Bread Pudding – 8/10

Brussel Sprouts – 8/10

Almond Roll- 10/10

Cherry Berry Cake – 10/10

Sweet Potatoes – 8/10

Almond-Pistachio Rice Pudding – 7/10

Hippocras – 8/10

Cake – 9/10,  Burnt Cake – 6/10

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Make Mine Music/Fun and Fancy Free – Chocolate Pot-roast & Pistachio Gravy, Old Fashion Chicken, Coconut Cake, White Cake, Chocolate Cake, Plum Pudding, Raspberry Lemonade, Candied Beets, Ice Cream Boat, Fish Sandwich, Avocado Spread and Dumplings

Quick links: ‘Murican Ice Cream | Stacked Fish Sandwich & Avocado Spread | Luana’s White Cake | A Cricket’s Chocolate Delight Cake | Slim Bean Sandwich | Willie’s Medieval Chicken | Coconut cake | Raspberry Lemonade | Fe-fi-fo-plum Pudding | Candied Beets | Donald Duck Dumplings | MMM, Chocolate Pot-roast | Smishmashio Green(ish) Gravy Verdict

“Fe-Fi-Fo-Fum I smell the blood of an anthropomorphic rodent!” – Willie the Giant (paraphrasing…kinda).
I had not seen either of these movies, but I had seen the short of Mickey and the Beanstalk included as part of Fun and Fancy Free. I hadn’t seen the other short film that was part of Fun and Fancy Free, Bongo the Bear. That was enjoyable, though, not as fun as Mickey and the Beanstalk.
Make Mine Music was kind of like Fantasia, but with more jazzy and contemporary songs. It was quite enjoyable. It make me want to boogie. It also included Peter and the Wolf. I used to watch that short ALL THE TIME when I was a kid. I absolutely loved it. Too bad it didn’t have any food to cook in it.

‘Murican Ice Cream (Make Mine Music)

Make Mine Music is set up kinda like Fantasia. It is a series of animations set to music. The only food shown in the whole movie comes from my favorite section of the movie called All the Cats Join in. The animation is happening as a pencil draws all of it, set to jazzy music. Some kids go into a Malt Shoppe and get some ice cream. I wish Malt Shoppes were popular when I was in high school, that would have been groovy.

Anyway, the “bartender” starts serving up a great big ice cream boat for a bunch of the cool cats to eat.

(Credit: Disney)

(Credit: Disney)

(Credit: Disney)

(Credit: Disney)

(Credit: Disney)

It makes it pretty easy to see what is going into the ice cream.  And luckily, I didn’t have to buy a bunch of different tubs of ice cream, because it looks like only chocolate, vanilla and strawberry are used. GO NEAPOLITAN!

'Murican Ice Cream

  • Servings: 2-3
  • Difficulty: Super Easy
  • Print

Ingredients:
3 scoops Chocolate ice cream
3 scoops Strawberry ice cream
3 scoops Vanilla ice cream
handful Chopped walnuts
2-3 Sliced bananas
handful Raspberries
Whipped Cream
1 Maraschino Cherry
  1. Scoop the ice cream into a dish
  2. Cut up a banana into the dish
  3. Spread some chopped walnuts onto the ice cream
  4. Sprinkle on some fresh raspberries
  5. Top with whipped cream and a maraschino cherry

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Stacked Fish Sandwich and Avocado Spread  (Make Mine Music)

Right after the kids have delicious ice cream, the “bartender” starts to make a strange sandwich. He puts on a green paste and a whole fish.

(Credit: Disney)

(Credit: Disney)

I didn’t bother going into detail with the fish cook. I used the same method as I did in the Pinocchio post. So see there for how to cook the fish.

Stacked Fish Sandwich and Avocado Spread

  • Servings: 2-3
  • Difficulty: Easy
  • Print

Ingredients:
8 pieces White bread
Ketchup to taste
3-5 leaves Lettuce
1 Whole perch roasted
1 Green olives
 Avocado Spread
2 Avocados
2 teaspoons Lemon juice
1/4 teaspoon Salt
    Avocado Spread

  1. Using a sharp knife, cut the avocados in half, working around the pit.
  2. Twist avocados to separate the halves.
  3. Spoon out the pit and scoop out the avocado flesh into a resealable plastic storage bag.
  4. Add lemon juice and salt, seal bag, and mash the avocado with your hands until mixture is combined and spreadable.
  1. Cut the tip off one corner of plastic bag and pipe mixture onto bread.
  2. Top with ketchup.
  3. Stack pieces of bread on top of one another with lettuce, spread and/or ketchup.
  4. Put whole fish between slices of your choice. (see Pinocchio on how to roast the fish)
  5. Top with green olive for decor.

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Luana’s White Cake (Fun and Fancy Free)

Now onto Fun and Fancy Free! The first segment is all about Bongo the Bear, however, no food is shown in it, besides a caterpillar chomping on a leaf…and I didn’t want to eat any more plants after Bambi.

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In the second section, Jiminy Cricket jumps into a live-action house where a little girl, Luana is having a birthday party with her strange adult friend and his two ventriloquist dummies. It was actually pretty funny. They made some great puns. I’m all about puns. Anyway, that lucky little girl had two cakes at her party. The first one shown is a nice white cake with pink flowers on it.

(Credit: Disney)

(Credit: Disney)

We couldn’t find any pink frosting at the store, so we settled for red in this recipe.

Luana's White Cake

  • Servings: 16
  • Difficulty: Easy
  • Print

Ingredients:
1 box Pillsbury Moist Supreme White Cake Mix
1 1/4 cups Water
1/2 cup Vegetable oil
4 Egg whites
2 tablespoons Orange juice
1 tablespoon Milk
1 teaspoon Vanilla extract
1-2 carton White frosting
Pink icing
  1. Preheat oven to 350 F.
  2. Coat two 9″pans with shortening and flour.
  3. In mixing bowl combine all ingredients until moistened, then beat with mixer on medium speed for 2 minutes.
  4. Pour batter into pans.
  5. Bake at 350 for 29-33 minutes.
  6. Toothpick should come out clean when inserted into cake.
  7. Cool 10-15 minutes before removing from pan.
  8. Cool cake completely before frosting.
  9. Frost bottom layer first, then put the second cake on top and frost over.
  10. Use pink icing to make flowers or spell “happy birthday.”

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A Cricket’s Chocolate Delight Cake (Fun and Fancy Free)

Jiminy, that lucky cricket, start scarfing down an entire human-sized chocolate cake slice and the crazy adult friend is telling the Mickey and the Beanstalk story.

(Credit: Disney)

(Credit: Disney)

Even though they had some good desserts at Luana’s house, the real food doesn’t come into play until Mickey and friends get up to the giants house.

A Cricket's Chocolate Delight Cake

  • Servings: 16
  • Difficulty: Easy
  • Print

Ingredients:
1 box chocolate cake mix
egg according to package directions
water according to package directions
oil according to package directions
1 teaspoon vanilla extract
1 tablespoon heavy cream
1 tablespoon milk
  1. Preheat oven to 350 F.
  2. Coat two 9″pans with shortening and flour.
  3. In mixing bowl combine all ingredients until moistened, then beat with mixer on medium speed for 2 minutes.
  4. Pour batter into pans.
  5. Bake at 350 for 29-33 minutes.
  6. Toothpick should come out clean when inserted into cake.
  7. Cool 10-15 minutes before removing from pan.
  8. Cool cake completely before frosting.
  9. Frost bottom layer first, then put the second cake on top and frost over.

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Slim Bean Sandwich (Fun and Fancy Free)

This is probably the most depressing meal I’ve made. Poor Mickey, Donald and Goofy. Mickey pulls out a slice of bread and cuts paper thin slices. Which is insanely hard to do, I tried. I need one of those Japanese sushi knives.

(Credit: Disney)

He then pulls out a single bean and cuts that into thirds.

(Credit: Disney)

The gang puts the bean into their paper bread slice and has the most tear-jerking sandwich of all time.

Slim Bean Sandwich

  • Servings: 3
  • Difficulty: Sad
  • Print
Ingredients:
1 Bean cut into thirds
1 Slice of bread sliced as thinly as possible
  1. Cut the one bean into thirds, set aside
  2. Take out the 1 piece of white bread
  3. Slice so the pieces are see through
  4. Place the bean inside the bread, salt if possible
  5. Throw out the window and go get some magic beans

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Willie’s Medieval Chicken (Fun and Fancy Free)

Luckily, fortune rests upon Mickey, Donald, and Goofy when they wander into the giant’s castle and find all of his food. I’ll just post screenshots of all of food that didn’t require recipes here.

(Credit: Disney)

(Credit: Disney)

(Credit: Disney)

(Credit: Disney)

(Credit: Disney)

(Credit: Disney)

(Credit: Disney)

(Credit: Disney)

(Credit: Disney)

(Credit: Disney)

(Credit: Disney)

(Credit: Disney)

Jello is the only non-fresh food in that list of pictures, but it is so easy to make from a box, I didn’t want to bother with the recipe.

Anyway, one of the center pieces on the table is a huge chicken.

(Credit: Disney)

(Credit: Disney)

I looked into a medieval-style of cooking the chicken, because the giant lives in a castle, just like in the medieval times.

The recipe I went off of calls for saffron. I had no idea of how crazy expensive that was. $10 for a little pinch of it! So I found out that Turmeric is a good substitute, so I used that.

Willie's Medieval Chicken

  • Servings: 8
  • Difficulty: Medium
  • Print

Ingredients:
1 small packet saffron threads *or 1/2 t. turmeric
400/14 ounces 400ml/14fl. oz white wine
1 roasting chicken
1 teaspoon freshly ground black pepper
1 teaspoon ground cinnamon
5 small garlic bulbs
5/2 pieces 5cm/2in fresh ginger peeled and finely chopped
olive oil
sea salt
  1. Preheat the oven to 230C/450F/Gas 8.
  2. Soak the saffron or tumeric in a little of the wine.
  3. Rub the chicken all over with the pepper and cinnamon and place the chicken in an ovenproof dish.
  4. Cut the tops off the garlic bulbs so you can see the cloves and arrange them around the chicken with the ginger.
  5. Pour a little olive oil into the garlic bulbs and pour the saffron and remaining wine around the chicken.
  6. Season the chicken with salt and place in the oven.
  7. Roast for 20 minutes
  8. Lower the oven temperature to 170C/325F/Gas 3
  9. Cook for another 40 minutes, partly covered with tinfoil, until the juices run clear and the chicken is cooked through.
  10. Baste the chicken and garlic regularly during cooking.

Source: bbc.co.uk

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Coconut cake (Fun and Fancy Free)

The coconut cake is kinda in the background, and I’m not sure if it is really coconut cake, look at the picture and tell me what you think.

(Credit: Disney)

(Credit: Disney)

See, behind Goofy flopping around on the jello? Anyway, I’m glad I decided to go with coconut cake, because it was delicious!

Coconut cake

  • Servings: 16
  • Difficulty: Medium-Hard
  • Print

Ingredients:

Cake

vegetable oil for cake pan
14 1/4 ounces Cake flour
1 1/2 teaspoons Baking powder
1 teaspoon Kosher salt
1/2 cup Coconut milk
1/2 cup Coconut cream
8 ounces Unsalted butter room temperature
16 ounces Sugar approximately 2 1/4 cups
1 teaspoon Coconut extract
4 Egg whites
1/3 cup Coconut water

Frosting

3 large egg whites
12 ounces sugar, approximately 1 3/4 cups
1/3 cup coconut water
1/2 teaspoon cream of tartar
1/4 teaspoon kosher salt
1 teaspoon coconut extract
1/2 teaspoon vanilla extract
1 bag shredded coconut

Cake:

  1. Preheat the oven to 350 degrees F.
  2. Lightly oil 13×9 inch cake pan.
  3. Line the bottom of pan with parchment paper.
  4. Oil the parchment paper and then flour the pan.
  5. Set aside.Place the flour, baking powder and salt into a large mixing bowl and whisk to combine.
  6. Combine the coconut milk and coconut cream in small bowl and set aside.
  7. Place the butter into the bowl of a stand mixer and using the paddle attachment, cream on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and gradually add the sugar slowly over 1 to 2 minutes.
  8. Once all of the sugar has been added, stop the mixer and scrape down the sides.
  9. Turn the mixer back on to medium speed and continue creaming until the mixture noticeably lightens in texture and increases slightly in volume, approximately 2 to 3 minutes.
  10. Stir in the coconut extract.
  11. With the mixer on low speed, add the flour mixture alternately with the milk mixture to the butter and sugar in 3 batches, ending with the milk mixture. Do not over mix.
  12. In a separate bowl, whisk the egg whites until they form stiff peaks.
  13. Fold the egg whites into the batter, just until combined.
  14. Divide the batter evenly between the pans and bang the pans on the counter top several times to remove any air and to distribute the batter evenly in the pan.
  15. Place in the oven on the middle rack.
  16. Bake for 40 minutes or until the cake is light golden in color and reaches an internal temperature of 200 degrees F.
  17. Cool the cake in the pans for 10 minutes then remove and transfer to a cooling rack.
  18. Once the cakes have cooled completely cut across the equator of each to form 4 layers.
  19. Place the 1/3 cup coconut water into a small spritz bottle and spray evenly onto the cut side of the 4 layers.
  20. If you do not have a spritz bottle you may brush the coconut water on with a silicone pastry brush.
  21. Allow to sit while preparing the frosting.

Frosting:

  1. Bring 1 quart of water to a boil in a 4-quart saucepan over high heat.
  2. Decrease the heat to medium to maintain a steady simmer.
  3. In the meantime, place the egg whites, sugar, coconut water, cream of tartar and salt into a medium size-mixing bowl.
  4. Place the bowl over the simmering water and immediately begin beating with an electric hand mixer set to low speed.
  5. Beat for 1 minute and then increase the speed to high and continue to beat for 5 minutes.
  6. Remove from the heat and beat in the coconut and vanilla extracts for 1 minute.
  7. Allow the frosting to sit for 5 minutes before using.
  8. Frost the top and sides of the cake and sprinkle with the shredded coconut.
  9. Refrigerate for at least 30 minutes before serving.

Recipe courtesy Alton Brown, 2007

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Raspberry Lemonade (Fun and Fancy Free)

Right before we come to the end of the Mickey and the Beanstalk story, it cuts back to the live-action scene and we see Jiminy stealing more food, this time some lemonade with raspberries in it.

(Credit: Disney)

(Credit: Disney)

I kinda went a step beyond just putting a couple raspberries into lemonade and made full on raspberry lemonade. It was a good decision too.

Raspberry Lemonade

  • Servings: 6
  • Difficulty: Easy
  • Print

Ingredients:
1/2 cup Raspberries fresh or frozen
4.5 cups Water
cup Freshly squeezed lemon juice (about 4 large lemons)
cup Sugar
  1. Mix the lemon juice into the water.
  2. Add the sugar.
  3. Place raspberries in a bowl and lightly mash so the juices get flowing
  4. Add the raspberries
  5. Stir together
  6. (Optional) Let sit in fridge for a couple hours to allow the flavors to mesh

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Fe-fi-fo-Plum Pudding (Fun and Fancy Free)

I had a huge debate with people about what exactly this food was. Look at the mound with the cherry on top.

(Credit: Disney)

(Credit: Disney)

I had seen a recipe with a picture that looked like that mound before. I think it was in one of my mom’s old cookbooks. My first thought was a chocolate-lava cake, but that didn’t feel right. I asked a bunch of people and finally, my mother-in-law came up with the answer. Plum Pudding. I had never had plum pudding, so I was excited to try it.

Fe-fi-fo-Plum Pudding

  • Servings: 12
  • Difficulty: Medium
  • Print

Ingredients:

Pudding

1 cup flour
3/4 teaspoon cloves
3/4 teaspoon nutmeg
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 cup ground, raw potato (shredded works, too)
1 cup ground, raw carrot (again, shredded works)
1/2 cup raisins *gold or brown
1 cup mixed dried fruit *preferrably with plums
1/2 teaspoon lemon extract
3 tablespoons melted butter
1/4 cup sugar
1/4 cup flour
1/4 teaspoon salt
1 teaspoon vanilla extract or rum flavoring
water
butter or heavy cream

Sauce

1/4 cup sugar
1/4 cup flour
1/4 teaspoon salt
1 teaspoon vanilla extract or rum flavoring
water
butter or heavy cream
Pudding:
  1. Sift spices with flour and other dry ingredients.
  2. Add potatoes, carrots, raisins and mixed fruit, lemon extract, and butter.
  3. Mix well until batter is moistend through (this will take a few minutes).
  4. Put in buttered mold, fill about 2/3 full.
  5. Three 3″ fluted pans will hold the mixture.
  6. Steam for 3 hours.
  7. You can use a crockpot with steaming capabilities or put the molds in a larger baking dish, fill larger dish with boiling or very hot water, cover with foil and steam in the oven at about 300 degrees for 3 hours.
  8. Let sit 10 minutes before removing puddings from molds.
Sauce:
  1. Combine sugar, flour, salt, and vanilla/rum flavoring.
  2. Add enough cold water to make a thin paste.
  3. Cook over low heat until paste thickens up.
  4. Add butter or cream until desired thickness is reached.

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Candied Beets (Fun and Fancy Free)

This was another debatable food from the same screenshot.

(Credit: Disney)

(Credit: Disney)

Behind the plum pudding are some pink ovals on greens. One of my facebook friends figured this one out. Candied beets. So naturally, I let the beet drop!

Candied Beets

  • Servings: 6
  • Difficulty: Easy
  • Print

Ingredients:
3 tablespoons dark brown sugar
2 tablespoons orange juice
1 tablespoon unsalted butter
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
6 steamed whole beets
 
  1. Combine brown sugar, orange juice, butter, salt and pepper in a large nonstick skillet.
  2. Cook over medium heat until the sugar and butter are melted and starting to bubble.
  3. Stir in beets and cook until most of the liquid has evaporated and the beets are coated with glaze, 8-10 minutes.
  4. Serve hot or warm.

Source: eatingwell.com

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Donald Duck Dumplings (Fun and Fancy Free)

When the giant is gathering up food to eat, he grabs some, what I assume are, dumplings.

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When I tried making them, I didn’t let them cook with moisture, so they turned out really dry, but the flavor was really good!

Donald Duck Dumplings

  • Servings: 12
  • Difficulty: Easy
  • Print

Ingredients:
2 cups Self-rising flour
1 1/4 sticks Butter (cold)
Sea salt
Freshly ground black pepper
Cold water
 
  1.  Preheat oven to 375.
  2. Put flour into mixing bowl.
  3. Using a coarse grater, grate cold butter into flour.
  4. Add a pinch of salt and pepper.
  5. Using your fingers, gently rub the butter into the flour until it begins to resemble breadcrumbs.
  6. Add a little cold water to help it bind into dough.
  7. Divide dough into 12 pieces and gently roll each into a round dumpling.
  8. Place dumplings in pan and place on top of pot or dish full of water. Cover so the moisture doesn’t escape
  9. Cook for 30 minutes.

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MMM, Chocolate Pot-roast (Fun and Fancy Free)

We don’t actually get to see this one. Willie the Giant holds a pot to his face and takes a big whiff and says “mmm, chocolate pot-roast.”  That seems really strange. Chocolate on pot-roast? Well I tried making it anyway. And it was delicious. Who would think that chocolate would flavor beef so well.

MMM, Chocolate Pot-roast

  • Servings: 6
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Ingredients:
3 pounds beef chuck pot roast
1 carrot
1 red onion
4 stalks celery
1 red bell pepper
1 green pepper
rosemary
cinnamon
black pepper
paprika
salt
1/2 bottle red wine
1/2 gallon chicken stock
 1/2 teaspoon Chili powder
5 pieces Bakers chocolate 60% or higher cocoa
  1. Coarsley chop the vegetables and toss into pot.
  2. Pour in the wine and simmer until the liquid is reduced by at least half.
  3. Sprinkle the top of the beef with chili powder, paprika, cinnamon, pepper, and salt then broil on a tray until browned.
  4. Put in crock pot, lay chocolate on top of roast.
  5. Pour in chicken stock.
  6. Add vegetables.
  7. Cook on low for 6-8 hours.
  8. Enjoy.
  9. Optional: Puree half the vegetables and chicken stock together for a gravy.

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Smishmashio Green(ish) Gravy (Fun and Fancy Free)

Along with the Chocolate Pot-roast, the giant points out that there is “smishsmash, smishmosh, smish….GREEN GRAVY”

The pistachio gravy I made didn’t turn out very green…just slightly green-ish, but it still tasted good.

Smishmashio Green(ish) Gravy

  • Servings: 12
  • Difficulty: Easy-Medium
  • Print

Ingredients:
1/4 cup Unsalted pistachio nut ground coarsely
1/2 Medium white onion
2 tablespoons Olive oil
1/2 cup Heavy cream
1/4 cup Milk
1/4+ cup Flour
Salt to taste
Pepper to taste
Crushed red pepper
  1. Heat oil in medium saute pan.
  2. Saute onions until translucent.
  3. Add pistachios and enough olive oil to lightly coat.
  4. Cook for about a minute (the pistachios should not change color).
  5. Add cream until heated throughout.
  6. Remove from heat.
  7. Add seasonings to taste.
  8. Put in food processor or blender, puree
  9. Return to stove, add milk and flour.
  10. Stir until you get a good gravy thickness
  11. Remove from heat.
  12. Serve.

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Will it Make You Say “Fe-fi-fo-yum?

The Make Mine Music ice cream was good, just as good as ice cream is. Nothing amazingly special. The fish sandwich was an odd combination. It was hard to eat a boney fish inside of a sandwich. The avocado spread alone was good though.

It tasted good?

The live-action food from Luana’s house was really good. The cakes were tasty, but the raspberry lemonade is the true recipe that took the cake from the cakes.

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Now onto the giant’s feast. Wow, that was a LOT of food. The chicken was the real winner here. We had some guests over to help us eat the food, and they all raved about the chicken. Although everything was really good. I was impressed with the plum pudding, having never tasted it before. The chocolate pot roast was good and even better with the green gravy. It is kinda crazy how the bitterness of the chocolate and the saltiness of the potroast and pistachios really blended well. And I can’t forget about the coconut cake. That was to die for. My wife didn’t like it because she doesn’t like coconut, but everyone else that tried it loved it.

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Verdict:

Ice Cream – 7/10

Fish Sandwich – 4/10

Avocado Spread – 6/10

White Cake – 8/10

Chocolate Cake – 8.5/10

Raspberry Lemonade – 10/10

Medieval Chicken – 10/10

Chocolate Pot-roast – 7.5/10 (with the gravy 8.5/10)

Plum Pudding – 8.5/10

Candied Beets – 6/10 (3/10 for those that don’t like beets)

Dumplings – 5/10 (better when sopping up meat juices)

Mickey’s Slim Bean Sandwich – Sadness/Depressing