Cooking with Mickey and the Disney Chefs By Phyllis Steinberg

Cooking with Mickey and the Disney Chefs

By Phyllis Steinberg

The Walt Disney World Resort, “Cooking with Mickey and the Disney Chefs” cookbook by Pam Brandon is a fun look at some of the favorite recipes at one of the most popular family vacation destinations in the world.

The book is a tribute to the fun and fine dining that exists at the resort.

There are recipes from all of the theme parks and also some from Disney Cruise Line.

I selected some of the most popular selections on menus in Walt Disney World. Enjoy these recipes from Walt Disney World!

Grapefruit Cake with Cream Cheese Frosting

Serves 8
This Hollywood Brown Derby favorite was also on the menu at the original Hollywood California, restaurant.

1 & 1 /2 cups sifted cake flour
3 /4 cup sugar
1 & 1 /2 teaspoons baking powder
1 /2 teaspoon salt
3 large eggs, separated
1 /4 cup vegetable oil
1 /4 cup water
3 tablespoons grapefruit juice
1 /2 teaspoon finely grated lemon zest
1 /4 teaspoon cream of tartar
Cream Cheese Frosting (see recipe below)
1 can grapefruit sections, drained well

Preheat the oven to 350 degrees F. Lightly grease a 9-inch by 2-inch round cake pan. Line the bottom of the pan with waxed paper and lightly grease the paper.

In a large bowl, sift together the flour, sugar, baking powder and salt.

In a medium bow, whisk together the egg yolks, oil, water, grapefruit juice, and lemon zest until smooth. Whisk in the flour mixture.

Beat the egg whites and the cream of tartar with an electric mixer until stiff peaks start to form. With a rubber spatula, gently fold the egg whites into the yolk mixture, until just blended. Pour into the prepared pan.

Bake for 25 to 30 minutes, or until the cake springs back when touch lightly in the center. Invert the cake, still in the pan, and cool on a wire rack.

Run a spatula or a table knife around the edge of the cake. Carefully remove the cake from the pan. With a serrated knife, cut cake in half horizontally.

Spread the cream Cheese Front on the bottom half of the cake. Top with several grapefruit sections. Cover with the second layer of the cake and frost the top and sides.

Serve the cake garnished with remaining grapefruit sections.

Grapefruit Cake with Cream Cheese Frosting

Cream Cheese Frosting
Yield 2 cups

2 packages (8 ounces each) cream cheese, softened
1 teaspoon freshly squeezed lemon juice
1 teaspoon finely grated lemon zest
1 cup confectioners’ sugar
6 drops yellow food coloring (optional)

In a medium bowl, using an electric mixer, beat the cream cheese at high speed until light and fluffy.

Add the lemon juice and the lemon zest. Gradually add the confectioners’ sugar and beat until well blended. Add food coloring, if desired.

Chef Mickey’s Breakfast Pizza

Yield: 6 servings
This kid-pleasing dish is a great way to remember the good times at Chef Mickey’s at Disney’s Contemporary Resort, where Mickey Mouse visits during breakfast and dinner.

One 12-inch precooked pizza shell
1 /2 cup coarsely grated mozzarella cheese
1 /2 cup coarsely grated provolone cheese
1 cup coarsely grated cheddar cheese
2 large eggs
1 /4 cup heavy cream
1 /2 teaspoon salt, or to taste
Pinch of freshly ground black pepper to taste

Preheat the oven to 375 degrees F. Place the pizza crust on a baking sheet.

In a medium bowl, blend the mozzarella, provolone, and cheddar cheeses.

In a small bowl, with a fork, beat together the eggs and the heavy cream, and season with the salt and pepper. Add to the cheese mixture.

Immediate to avoid clumping, transfer the cheese mixture to the pizza shell.

Bake for 10 to 12 minutes or until the cheese mixture is set and is beginning to brown.

Serve hot, cut into wedges.

Tonga Toast

Yield: 4 servings
This decadent, deep-fried breakfast favorite has been served for more than a quarter of a century at Disney’s Polynesian Resort, and is now on the menu at Kona Café.

1 cup sugar
2 teaspoons cinnamon
1 loaf sourdough bread (8 inches long)
2 bananas peeled
1 quart canola oil, for frying

Mix the sugar and cinnamon with a fork until thoroughly blended; set aside.

Slice the bread into four 2-inch slices.

Cut each banana in half crosswise, then each piece lengthwise.

Place a bread slice flat on the counter and tear out just enough from the middle (do not tear all the way through) to stuff half a banana into it; repeat with each slice of bread.

In a large pot or a deep fryer, heat the oil to 350 degrees F; use a candy thermometer to make certain the oil does not get any hotter, or it will burn.

Gently place one bread slice into the oil for one minute, or until light brown.

Turn and fry for another minute on the other side.

Remove bread from the pot and toss it in the sugar and cinnamon mixture.

Repeat for each piece.