Over the last few years, we’ve really enjoyed trying recipes from our two Star Wars Cookbooks…Star Wars Galaxy’s Edge: The Official Black Spire Outpost Cookbook and Star Wars: The Life Day Cookbook. Here’s a look at the recipes we’ve tried so far…main dishes, side dishes, drinks, and desserts:
Stuffed Puffer Pig
Roasted Chando Peppers
Bespin Cloud Drops
Joh Blastoh Punch
Bantha Milk Hot Chocolate
Jogan Fruit Parfait
Plicated Orga Root
These cookbooks have been a lot of fun, and very useful in planning our May the Fourth and Revenge of the Fifth dinners, as well as special additions to other meals. I’m looking forward to continuing to try new recipes, and also the release of Star Wars: Everyday, which promises not only recipes, but crafts and activities as well, later this year!
Last week we did something new…we went and picked lavender at Tenderloin Farms in Edwardsville, IL! (I know…you wouldn’t guess they grow lavender there based on their name, but it used to be a hog farm before The Stahlhut “Girls” started growing lavender.)
Like asparagus picking, I really had no idea how it works. It’s super easy, though…they give you a pair of (safety) scissors, and you cut the stems from the blooming plants, making sure to stay “in the green.” The field (and the store) smelled amazing!
We also learned a lot about how lavender likes to grow (warm temperatures and not too much water), and the various kinds (there are over 450 varieties, but of course, Tenderloin Farms doesn’t grow them all…they do have about 20, though, including a pink variety!).
We even learned how to make lavender lemonade…and got to sample some, too!
We couldn’t have asked for a nicer June day to be out…it wasn’t too hot, it was only partly sunny, and there were three kinds of lavender blooming…we picked some of each.
This was a really fun thing to try, and I love that we brought home an amazing-smelling souvenir…we’ve already made a few recipes with it (lemon-lavender shortbread and the previously mentioned lavender lemonade), and we’re looking forward to using the rest to make lavender wands!
What was supposed to be our fourth Disney Dinner turned into a major Disney Disaster (I tried a new recipe for spare ribs that just did not turn out), but we still had the drinks and dessert I had planned as part of the meal, starting with the Poisonless Dart, which featured mint and lime:
For dessert, I made Traditional Bread and Butter Pudding with Sauce Anglaise. I love bread pudding, and this recipe did not disappoint!
Hopefully I have a little more success with our next Disney Dinner!
I was intrigued when I head about the Platinum Pudding Competition in honor of Her Majesty Queen Elizabeth II’s Platinum Jubilee. And when I learned that the recipe for the lemon Swiss roll and amaretti trifle, created by a copywriter named Jemma from Southport, was available for anybody to try to replicate, I knew I was going to have to give it a try!
This was probably the most labor-intensive dessert I’ve ever made. First I baked a Swiss roll, which was filled with homemade lemon curd. That was sliced and placed on the bottom of a trifle bowl, and covered with homemade St. Clement’s jelly (the scariest part of the whole process for me!). That was topped with a homemade custard, followed by the one part of the recipe I took a shortcut on. The custard was supposed to have a layer of amaretti biscuits on top, but I had to make a nut-free version, so I used store-bought gingersnaps instead. A chunky mandarin coulis was next (I don’t think I made that quite right, but it still tasted good!), followed by whipped cream, more crushed gingersnaps, and a jewelled white chocolate bark, which I also made.
It was so much fun to be able to participate in the Platinum Jubilee this way, and the recipe was as delicious as it was beautiful!
The theme for our third Disney Dinner was coconut…the drink, main course, and dessert all contained some form of it!
We started with a non-alcoholic version of the Monorail Yellow…I substituted apple juice for rum. It also contained orange and pineapple juice, and coconut cream…it tasted like summer in a glass!
The main course was something very new for us…an East African inspired cilantro coconut curry from Sanaa at Disney’s Animal Kingdom. It consisted of butternut squash, cauliflower, red onions, and tomatoes, in a very bright sauce made from cilantro, mint, jalapeño, ginger, and coconut milk. I think everyone was surprised by how much they liked it even though it was vegetarian!
For dessert I made a salted caramel magic bar blondie, inspired by the magic of Fantasia’s “The Sorcerer’s Apprentice.”
All three of these recipes came from Delicious Disney…I’m already looking forward to the next dish I’m going to make from that cookbook…stay tuned!
For our second “Disney Dinner” last week, I turned to my other Disney cookbook, Entertaining with Disney, for inspiration. I decided to make two recipes from the “Moana Motunui Island Summer Barbecue” chapter, starting with Te Fiti’s Tropical Punch, a mixture of blue Hawaiian Punch, pineapple juice, and orange juice:
The main course was Moana’s Motunui Sliders (pork tenderloin in Hawaiian BBQ sauce with bacon, pineapple, and pepper jack cheese on King’s Hawaiian rolls):
After being interrupted by the tornado sirens, we finally got around to dessert, a recipe for Chef Art Smith’s Homecomin’ Florida Kitchen Menu Hummingbird Cake from Delicious Disney.
“Try the grey stuff, it’s delicious. Don’t believe me? Ask the dishes!”
We didn’t have a Disney Dinner tonight, but I did make a dessert from Delicious Disney. “Grey Stuff.” The classically dubious dish mentioned in Beauty and the Beast‘s “Be Our Guest.” Except this wasn’t dubious at all…it was delicious! It consisted of cookies and cream pudding piped onto homemade sugar cookies. Mine didn’t turn out quite as pretty as the picture in the book, but it was still fun and tasty!
If you know anything about me, you know I love themed meals and hands-on activities. When I started planning our Disney-focused summer school (details to come!) to coincide with our postponed family vacation, I knew I had to find some kind of cookbook to go with our experience. I really hit the jackpot, because a new cookbook created for the 50th anniversary of Disney World was recently published, and it contains recipes from all kinds of park locations!
I planned our first “Disney Dinner” to go with the last day of the 2021-22 homeschool year last week…a real kick-off to summer vacation! We started the meal with a Disney classic, the Orange Bird Flip. Yes, it contains raw eggs, which might be scary or disgusting to some, but we liked it!
The main course was Puerco en Salsa Verde from the Mexican pavilion at Epcot. In addition to cooking the pork, I also fried the potatoes and made the salsa verde from scratch (which may have been a mistake, because now my family wants me to never buy jarred salsa verde again!)…I was pretty proud of the effort I put in!
For dessert, I made the Brown Derby’s grapefruit cake:
Yes, you noticed correctly…I even bought two special serving pieces to go with our Disney Dinners…and Orange Bird cup and what is technically a Mickey Mouse pasta bowl, but also works well as a plate. In the end, they’ll make good souvenirs as well as dishes! I’m looking forward to trying more recipes from this cookbook (and one other one I already had) this summer!
The Jedi had their day, now it’s time for the Revenge of the Fifth! I didn’t make quite as many dishes today, but we still had a special dinner. I turned back to Star Wars: Galaxy’s Edge The Official Black Spire Outpost Cookbook and Star Wars: The Life Day Cookbook for inspiration. For the main course, I made Bantha Surprise (beef stew)…do you know how hard it is to find fresh Bantha around here?!?…and served it with Rorkid Bread (garlic bread dusted with matcha powder).
I made another special drink, the Photon Fizzle, and just left out the gin. I got to work with a new ingredient (boba pearls), which was a lot of fun!
For dessert, I made Mirial Teacakes, which also had matcha powder:
This won’t be the last themed dinner before our big trip…I already have something special planned for the last day of school next week, and beyond that, who knows?!?