This wraps our summer of fun Disney dinners, but I’m looking forward to trying (and retrying) recipes from our Disney cookbooks in the future, and I’ve already pre-ordered The Official Disney Parks Cookbook, which is scheduled to come out next February, so we’ll have even more new recipes to try!
Our ninth Disney Dinner was A Big Deal, because I tried to recapture the magic of something we tried at Star Wars: Galaxy’s Edge at Hollywood Studios…but first, something new and something a little scary, the Sarjenn Snowcap, a cola slushy topped with sweetened, condensed milk. I wasn’t really sure how it would taste, but in the end it was very similar to a cola float, and very good.
The star of the meal was Batuuan Ronto Wraps, a popular item at Hollywood Studios. We shared a Ronto Wrap our first day at the park, and Turkey liked it so much, he bought his own for dinner the second day we were there. The Galaxy’s Edge version has both sliced pork and a sausage, but we had ours with just the sausage, and it really wasn’t missing much.
For dessert, we had Cavaellin Spice Creams, which were pretty much gingerbread cookie whoopee pies filled with orange cream cheese frosting.
It was fun to really have a little bit of Disney at home!
I planned our seventh Disney Dinner to coincide with Bastille Day, so I had an excuse to make S’mores French Toast Sandwiches (or “delicious hot schmoes”) as found in Hollywood Studio’s Toy Story Land. Since it was such a decadent meal, we didn’t have dessert, but who needs it when dinner looks like this?!?
For the drink, I used the recipe for Keshian Spiced Milk from the Star Wars Life Day Cookbook…it was very much like a horchata, and very tasty!
Normally I wouldn’t make something like this for dinner, but for a special occasion, it was fun, and it may even return to the table as a dessert in the future!
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!
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?!?
We have especially been looking forward to this holiday this year, because we’re so excited about our trip to Disney World and Star Wars: Galaxy’s Edge next month! I planned some special meals to celebrate, featuring recipes from Star Wars: Galaxy’s Edge The Official Black Spire Outpost Cookbook and Star Wars: The Life Day Cookbook. We started the day with Five-Blossom Bread for breakfast:
For dinner, I made an Eopie (pork) Roast, Plicated Orga Root (hasselback-style russet and sweet potatoes), and Roasted Rootleaf (cabbage).
We also had a Kyyyalstaad Fizz (lemon and lime juice with sparkling water):
For dessert we had Kashyyyk Cakes (chocolate cake, raspberry jam, and chocolate-mascarpone filling):
We’re not done yet…I have another special dinner planned for Revenge of the Fifth tomorrow!