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Disney Food Part 2: Magic Kingdom

 Greetings from the frozen Tundra! 


     Okay, I'm exaggerating. I'm freezing and we got about 6 inches of snow dumped on us last night and today. This is why I decided that this month would be a culinary adventure from the comfort of home. I have had many struggles throughout this pandemic with missing Disney World and just wanting to book that next vacation. It's my happy place. Knowing my love of cooking and Disney, my brother and his girlfriend gave me The Unofficial Disney Parks Cookbook by Ashley Craft. It has recipes for popular foods (mostly snacks and desserts with some meal options) from each Disney World park, plus Disneyland and Disney California Adventure. I decided to begin with a few items from the beautiful Magic Kingdom where it all started back in the day. 

     I wanted something comforting and would warm me from the inside out. Winter = soup. Tomato Basil Soup from Pinocchio Village Haus sounded perfect. It was pretty simple to make. You just chop the veggies, cook them, use an immersion blender or regular blender to make it smooth, and make a quick roux from flour and butter before adding it all together with seasoning. I know it looks a little busy, but I promise it wasn't bad at all timewise; about 30 minutes.  It was SO flavorful and creamy without actually having any cream in the recipe. Definitely hit that comfort spot and I wished I didn't half the recipe so I could eat more. 

     The way to my heart is Buffalo chicken anything. Buffalo chicken dip, Buffalo wings, Buffalo chicken nachos, etc...So naturally, I halted at the recipe for Loaded Buffalo Chicken Tots from The Friar's Nook. Obviously, this is crazy easy to make. Bake those tots. Mix the sauce with the chicken. Add all the toppings. BOOM. Instant spicy, creamy, salty, blue cheese-tangy amazingness. *Chef's Tip: Always test a tater tot or three just to make sure they're crispy enough 😉.* The recipe calls for celery which is fine and adds some crunch, but gets lost in the flavor of buffalo sauce and blue cheese. Next time I would add green onions for more of a flavor punch, but they were still really good regardless. Apparently the original recipe at the park didn't have the green onions and they have since added them per recent photos I've seen. 

    If anyone follows Tim and Jenn Tracker's Youtube Channel, you know Tim's love of the Cheeseburger Spring Rolls from the cart in Adventureland. Unfortunately, I have missed this cart the past couple of times I've gone to Magic Kingdom so I have not had the pleasure of having the real deal to compare it to. I was still excited to make these nonetheless with my new air-fryer. Again, it was a very simple recipe. I really enjoyed rolling the filling in the egg roll wrappers. It's easier than I thought it would be and was actually kind of therapeutic. These came out of the air-fryer piping hot and crispy. The only thing that was missing flavor-wise was some chopped pickles. That would've made it a true cheeseburger. (I don't believe the ones in the park have pickles in them from what I've heard.) 

     The winner of the three recipes was the Tomato Basil Soup. It was just perfection in every way on a cold and snowy winter evening. The other two were missing just one ingredient that would've made it a difficult race to choose a favorite. I would absolutely make each recipe again. I picked some of the more simple recipes since I was making more than one (the Mickey Pretzels almost made it into this round). I appreciate the book having some more complex recipes if you want a challenge, but I do wish there were more meal-based options. A lot of the food recipes featured are considered "snack credits" on the Disney Dining Plan. Please let me know if you'd like to see some more recipes from this book (or any Disney food in general) in future posts! 

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  1. cskertFebruary 1, 2021 at 9:27 AM

    I would love to see more recipes both from this book and of Disney food in general!!

    ReplyDelete

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