For our fifth Disney Dinner, I turned to a family favorite…breakfast-for-dinner. I chose recipes from the Frozen “Winter Wonderland Holiday Brunch” in Entertaining with Disney to create the menu, starting with Elsa’s eggnog, which was a punch made by mixing my homemade eggnog with 7-Up and vanilla ice cream:
The main course was Anna’s ham, egg, and cheese croissant sandwiches:
I kept dessert simple…strawberry frozen hearts:
This dinner was really fun, and I love any excuse to make breakfast in the evening!
This year’s summer school is going to be exceptionally fun, because we’re learning all about Disney! Walt Disney, Disney World, Disney animation/animators (including my favorite, Mary Blair), and Disney movies/characters. We’ll be reading books, watching movies, building an iconic Lego set, cooking, coloring, playing games, and doing crafts. Oh, and taking the biggest field trip of them all…a trip to Disney World! Here’s a look at our (mostly) book list, with a few fun extras thrown in:
Birnbaum’s Walt Disney World
A Portrait of Walt Disney World
The Disney Book
Disney World at 50
One Day at Disney
Holiday Magic at the Disney Parks
Ink and Paint: The Women of Walt Disney’s Animation
Pencils, Pens & Brushes
Pocket Full of Colors
The Art and Flair of Mary Blair
It’s a Small World
Who Was Walt Disney?
Where is Walt Disney World?
Disney Ideas Book
Art of Coloring: Walt Disney World
Entertaining with Disney
Mickey Mouse Cookie Cutters
Codenames: Disney Family Edition
Lego Mini Disney Castle
We’ve had a lot of fun summer school themes in the past, but I’m pretty sure this will go down as the most fun summer school ever!
Our fourth Disney Dinner (which was thankfully not a disaster!) was The Princess and the Frog themed. We started, as always, with a drink…Bayou Queen Punch. I made one adjustment to the recipe…since we’re not millionaires, I substituted ginger beer for the ginger juice, which was prohibitively expensive. The drink was refreshing and perfect for summer!
Our main course was Tiana’s Famous Gumbo. I’ve made gumbo before, so this wasn’t totally new, but the preparation was a bit different for this recipe, and I really liked it!
For dessert, I made “Man-Catching Beignets.” It’s not the first time I’ve made this variety of donut, but it’s been so long, I’m not sure any of the children really remembered them, so they were looking forward to trying them…beignets are definitely a hit here!
This was an excellent dinner after a disappointing previous attempt…now I just have to decide what we’re having next!
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!
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!
I’m so excited about our family vacation this summer, I already bought a souvenir, and we don’t even leave until next month!
I knew I wanted to get a RockLove Jewelry Kyber Crystal necklace to commemorate our time at Star Wars: Galaxy’s Edge, even without knowing for sure if they’re sold anywhere at Disney. When RockLove had their birthday sale last month, I decided to just go ahead and order it ahead of time, promising myself I wouldn’t wear it until our trip (although I am going to make an exception on Star Wars Day!). I chose Princess Leia’s Kyber Crystal, both because I think it’s the prettiest necklace in the collection, and because the words “optimism, stability, serenity” really resonated with me.
I’m really looking forward to wearing this unique piece, and I’m glad I already have something to remember our trip by!
Our hotel reservations have been made, our tickets to Disney World have been purchased…we even put new tires on the van! Now all we have to do is wait out the last few months before our postponed-due-to-COVID-19 epic family vacation begins!