The Disney Food Blog Newsletter, February 2016
Hi, Amy!
Welcome to the Disney Food Blog newsletter for February 2016! This newsletter features the latest food news from Walt Disney World and Disneyland.
- First Look: Epcot Flower and Garden Booth Food Photos!!
- News: New treats, Festival Updates, Star Wars Dining, and More!
- Disneyland: See our review of the newly re-opened River Belle Terrace for Dinner!
- DVC Members Event: Mother's Day Brunch.
- #OnTheList: Disney Food Bucket List featuring the Cotton-Top Tamarin Cupcake!
- Disney Recipe Corner: Pizza Dough from Wolfgang Puck.
- Favorite Finds: Dinglehopper Shirt.
Epcot Flower and Garden Festival Food Photos
We’re excited to share with you all of the news — and photos! — detailing some of the delicious dishes and wonderful drinks that you can expect at the 2016 Epcot Flower and Garden Festival, running from March 2-May 30, 2016!
Plus, you'll want to take a sneak peek at the festival itself! Crews are busy preparing all of the exhibits. Read more here!
We'll be right there with you reporting live on Wednesday, March 2nd, from the Epcot Flower and Garden Festival!
Stay tuned!
From updated menus to new merchandise, we have lots of Disney Food News for our readers. Read on...
Walt Disney World News
Check out NEW Disney Food goodies and all the latest from your favorite places on Earth!
New Pop Century Treat: The King Cupcake has left the building at Pop Century’s Everything Pop but the King Whoopie Pie is a delicious replacement.
Sleepy Hollow Refreshment Menu Update: Take a look at the recent menu changes.
| Reminder: 20% Off Everything at DFBStore.com With Code LEAP16 |
|
|
Ready to leap into some Disney trip planning, or just missing your last to the World? We totally get it! Use your extra day today to treat yourself to some great Disney tips, photographs, and details over at DFBStore.com! Use code LEAP16 at Check-Out for the 20% Discount!
|
| Disneyland's River Belle Terrace Table Service Debut Review! |
Gone are the Mickey Pancakes (and my oh-so-much-favorite cinnamon roll french toast) to make way for Southern and Barbecue favorites like Pimento Cheese Dip, Beef Brisket, Pulled Pork, Fried Chicken, and Spareribs!
And, of course, you don't want to forget dessert! Indulge in the Maple, Apple, and Bacon Bundt Cake; or -- our recommendation -- the Fried Cheesecake!
|
| Read More |
|
Disney Vacation Club Members and their guests are invited to attend a Mother’s Day Brunch on May 8, 2016from 11AM – 1PM in the Fantasia Ballroom at Disney World’s Contemporary Resort. Brunch foods and assorted sodas and juices will be served. Take photos with characters from The Incredibles, visit the Mother’s Day card making station, play exciting games, and more! Guests will receive a print of their family photo with the characters.
$53.95 adults; $29.95 children. Gratuity and tax are additional. DVC Members can make reservations by calling800-800-9800.
Have You Seen Our DFB #OnTheList Disney Food Bucket List Series?
Our series, #OnTheList, features all of the best Disney Food Bucket List favorites!
These days, we all have a Disney food bucket list; and here at DFB, we’re always adding to ours!
Check out what’s #OnTheList for us here at DFB — it’s a work in progress, so keep coming back to see what’s new and updated.
And reach out to us @DisneyFoodBlog on twitter, instagram, andFacebook with #OnTheList to let us know what’s on YOUR Disney food bucket list!
Recipe of the Month: All Purpose Pizza Dough
Yields: 4 servings
Ingredients:
- 1 package active dry yeast
- 1 1/2 cups warm water (105 to 115 degrees F.)
- 2 tablespoons extra-virgin olive oil, plus additional for brushing the pizza crusts
Instructions:
Pizza Dough
- In the bowl of a stand mixer, or a large bread bowl, dissolve the yeast in the water. Add the honey and stir together. Let sit 2 or 3 minutes or until the water is cloudy. Stir in the olive oil.
- Using a stand mixer: Combine the flour and salt and add it to the yeast mixture all at once. Mix it together using the paddle attachment, then change to the dough hook. Knead at low speed for 2 minutes, then turn up to medium speed and knead until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. Hold on to the machine if it bounces around. Turn out onto a clean work surface and knead by hand for 2 or 3 minutes longer. The dough should be smooth and elastic. When you press it with your finger it should slowly spring back, and it should not feel tacky. Kneading the dough by hand: Mix together the yeast, honey, water and olive oil as directed in a medium-size or large bowl. Combine the flour and salt. Fold in the flour a cup at a time using a large wooden spoon. As soon as you can scrape the dough out in one piece, scrape it onto a lightly floured work surface and knead it for 10 minutes, adding flour as necessary until the dough is smooth and elastic. Using a food processor: Mix together the yeast, honey, water and olive oil in a small bowl or measuring cup. Place the flour and salt in a food processor fitted with the steel blade. Pulse once or twice. Then, with the machine running, pour in the yeast mixture. Process until the dough forms a ball on the blades. Remove the dough from the processor and knead it on a lightly floured surface for a couple of minutes, adding flour as necessary, until it is smooth and elastic.
- Transfer the dough to a clean, lightly oiled bowl, rounded side down first, then rounded side up. Cover the bowl tightly with plastic wrap, and leave it in a warm spot to rise for 30 minutes (you can leave it for up to an hour). When it is ready the dough will stretch as it is gently pulled.
- Divide the dough into 2 to 4 equal balls, depending on how large you want your pizzas to be. Shape each ball by gently pulling down the sides of the dough and tucking each pull under the bottom of the ball, working round and round the ball 4 or 5 times. Then, on a smooth, unfloured surface, roll the ball around under your palm until the ball feels smooth and firm, about 1 minute. Put the balls on a tray or platter, cover with pan-sprayed plastic wrap or a damp towel, and leave them to rest for at least 30 minutes. At this point, the dough balls can be covered with plastic wrap and refrigerated for 1 to 2 days. You will need to punch them down again when you are ready to roll out the pizzas.
- Preheat the oven to 500 degrees F. Place a pizza stone in the oven to heat. In the meantime, press out the dough. Place a ball of dough on a lightly floured surface. While turning the dough, press down on its center with the heel of your hand, gradually spreading it out to a circle 7 to 8 inches in diameter for small pizzas, 12 to 14 for larger pizzas. Alternatively, use a rolling pin to get an even circle. With your fingers, form a slightly thicker raised rim around edge of the circle. Brush everything but the rim with a little olive oil, then top the pizza as you like. You can transfer the pizza to a lightly oiled pizza pan if you like, or bake it directly on the stone.
Individual Pizzas
- Depending on your taste, spread the dough with marinara sauce or pesto sauce (about 2 tablespoons for small pizzas, 1/4 to 1/3 cup for larger ones). If you don’t have sauce, a can of tomatoes, drained, chopped, and seasoned with salt and chopped sautéed garlic, will do. Top with the shredded or grated cheeses of your choice (I like a mixture of mozzarella and fontina). Add thinly sliced vegetables such as Roma tomatoes, pitted olives, red peppers, or red onions; sautéed sliced vegetables such as mushrooms, eggplant, zucchini, or artichoke hearts; thinly sliced cured meats such as pepperoni or prosciutto; or small pieces of lightly cooked chicken or shrimp. Add a lightly sprinkling of grated Parmesan or crumbled goat cheese or blue cheese and some minced or julienned fresh herbs such as basil or oregano or dried herbs such as thyme, oregano, or herbes de Provence.
- Dust a pizza paddle (also called a baker’s peel) with semolina and slip it under the pizza. Slide the pizza onto the baking stone or into the pizza pan (or place the pizza pan on the stone – the heat from the stone will help it achieve a crisp crust). Bake until the cheese topping is bubbling and the rim of the crust is deep golden brown, about 10 minutes.
- Use the pizza paddle to slide the pizza out of the oven and onto a cutting board. Use a pizza cutter or a sharp knife to cut the pizza into slices and serve immediately.
Disney Finds on Mickey Fix
Scuttle's Quality Dinglehoppers Since 1989
Don't you think this ordinary human artifact (the fork) seems much more fun, ever since Scuttle, Ariel's seagull friend, proclaimed "it's a dinglehopper"?!!
You won't believe the things the team over at MickeyFix.comhave found! Incredible, out of the ordinary Disney goodies that are perfect for Disney fans with a flair for the unique!
And Find Us On Pinterest!
As always, don't forget to check out our Disney Food fun finds over on Pinterest!
We're collecting awesome Disney kitchen and Disney food items to add to our pin boards as well as TONS of other great pics and stories about my favorite thing -- Disney!
Bring a little Disney into your dining space by seeing what we've collected at http://pinterest.com/AJWolfe.
If there are topics you'd like to see covered on the Disney Food Blog, drop us a line on twitter, facebook, or email! We love to see our newsletter shared! If you've been sent this newsletter by a friend, you can subscribe here!
If you'd like to receive the Disney Food Blog posts in your email box each day, sign up here!
I hope you enjoyed this edition of the Disney Food Blog newsletter. We'd love to hear your feedback on the newsletter and suggestions for upcoming editions! Your comments are always welcome
Don't forget, if you're a brand new subscriber you'll be receiving a few emails from us orienting you to the Disney Food Blog along with your monthly newsletter, so stay tuned :-D
Follow:   |
|
The Disney Food Blog is your #1 resource for Disney food news, info, reviews, photos, and more. The Disney Food Blog is not affiliated with the Walt Disney Company or its subsidiaries. It is an unofficial blog written by a Disney food super-fan.
(Logo by J. Kennedy)
Disclosure Policy - Privacy Policy
|
|
|
|
