Let's Quaran-dine together!
Let's face it: Everyone is cooking more than usual these days. Since some people view this as a chore, I thought I would make some Disney copycat recipes to keep it fun! Disney is known for some indulgent snacks and meals so I do suggest getting some steps in around the house before making these! Stay tuned to my Instagram stories on Fridays for more recipes! (@megs_orban)
Fish and Chips from Yorkshire Fish Co
The hubby insists we stop at Yorkshire Fish Co in Epcot at least once during each trip to Walt Disney World. So, naturally, this was our first "copycat" attempt. We made this as our Good Friday dinner and it was a real crowd pleaser. You only need a few ingredients and the secret ingredient is just club soda! Who knew a little club soda makes the lightest batter for frying? This is also great for making some tempura vegetables on a sushi night (kids will eat their veggies if they are fried, right?) If you don't have seltzer you can always use beer, but after trying both the seltzer batter is our preference.
1 lb of cod (or other white fish like haddock)
1 cup of flour (small amount in separate bowl)
1 teaspoon of cornstarch
Potatoes cut into fries
Mayonnaise/relish/lemon juice (or store-bought tartar sauce)
Vegetable oil for frying
Salt and Pepper
Make the tartar sauce: This depends on your taste, but I generally use a ratio of 4:1 mayonnaise to relish and add lemon juice to get proper consistency. Season with salt and pepper and put it in the fridge to chill.
Heat oil over medium high heat. The "chips" (aka: fries) need 2 trips into the oil, so put the potatoes into the oil for the first fry until they are bright yellow and floating, then take them out and drain on paper towels or a cooling rack.
Cut fish into small filets. Create 3 bowls: (1) small amount of flour, (2) egg scrambled and (3) remainder of flour mixed with cornstarch. Dredge fish filets in bowls in that order! Fry in oil for a few minutes each side and drain on paper towels or a cooling rack.
Fry the chips again until lightly browned, then drain again.
Plate everything and serve with the tartar sauce (or malt vinegar!) and lemon wedges.
Disney Parks Blog posted the recipe here
Disneyland Churros are a staple in the California parks, and this recipe is pretty true to the original. (I can’t in good conscience recommend the Walt Disney World version - the Florida parks serve some pretty sub-par churros, I would stick to Dole Whip in WDW.) This recipe was fairly easy to make considering I have never made a churro in my life; the key here is the right size pastry bag and tip to get the right “look” (A large star shape is the best option!) But if taste is your only concern these will not disappoint.
1 cup water
8 tablespoons butter
¼ teaspoon salt
¾ teaspoon ground cinnamon, divided
1 ¼ cups all-purpose flour
1 ½ cups vegetable or canola oil
½ cup sugar
Combine water, butter, salt, and ¼ teaspoon cinnamon in 1 ½-quart saucepan over medium heat. Bring pot to rolling boil.
Reduce heat to low.
Add flour and stir vigorously until mix forms a ball. Remove from heat and let rest for 5-7 min
Add eggs, one at a time, and stir until combined. Set aside
Heat oil in medium skillet or 1-quart saucepan over medium-high heat or until temperature reaches 350˚
Spoon dough into piping bag fitted with large star tip. Pipe 1-inch strip of dough over saucepan, cut with knife, and drop into hot oil. Repeat until churro bites fill saucepan with room to fry.
Fry churro bites until golden brown. Remove with slotted spoon or mesh spider strainer.
Drain churro bites on paper towel.
Mix sugar and ½ teaspoon cinnamon in medium bowl. Toss in churro bites until coated. Place on serving plate and serve with favorite dipping sauce.
This recipe was posted as a video inside the Disneyland Park app. While this is not the actual Dole Whip recipe from the parks, this is an easy at home copycat. Dole Whips are traditionally dairy free, but it is hard to imitate the taste and consistency of Dole Whip at home without the use of dairy. If you want to make a dairy free version there are a lot of versions that use coconut milk and frozen bananas, but these do not have the classic Dole Whip flavor.
1 large scoop vanilla ice cream
4 ounces pineapple juice
2 cups frozen pineapples
Throw all the ingredients in the blender and whip them until smooth! If you want to get the look of a soft serve, put the mixture in a pastry bag and pipe into bowls and enjoy immediately - we all know how fast a Dole Whip can melt!
Cheeseburger Egg Rolls
Hear me out on these - they are AMAZING. They may sound strange, but they are delicious and highly customizable! Don’t have ground beef? Try some pepperoni and mozzarella cheese filling for Pizza Egg Rolls instead! Or how about some steak and cheez whiz for Philly Cheesesteak Egg Rolls. Have some wrappers left over? What about some breakfast rolls with scrambled eggs and cheese, and even some veggies and bacon? This is a great Quaran-dine option because you can use whatever you have on hand - I’m making a Mexican version for our next Taco Tuesday!
1 pound ground beef
1/2 white onion diced
1/2 cup dill pickle diced
6 oz Velveeta Cheese (we used American because we couldn’t find Velveeta!)
3 TBSP yellow mustard (we used less and they were still pretty mustardy- you’ve been warned)
3 shakes Worcestershire sauce
Egg roll wrappers (we used vegan - and they worked great)
1-2 cups vegetable oil for frying
salt and pepper to taste
Brown ground beef and onion in skillet on medium until brown, breaking up the ground beef as it cooks, about 10 minutes.
Drain excess fat from pan and return to heat.
Add cheese and cook on low heat until cheese is melted and evenly distributed, stirring frequently.
Remove meat and cheese mixture from heat and transfer to a bowl, stir in pickles, mustard and Worcestershire, and combine.
One by one, fill spring roll wrappers with meat and cheese mixture.
To make the perfect egg roll, place wrappers on your work surface so they are in a diamond shape. Spoon about 1/4 cup of the mixture onto the lower half of the diamond, leaving room around all the edges. Starting at the bottom wrap the egg rolls tightly tucking in the ends as you go. To seal moisten the top corner with a bit of water and press to seal.
Fill a deep frying pan with 1/2 inch of vegetable oil. Heat oil. Fry the egg rolls in small batches 2-3, being careful not to crowd the pan. Cook until light brown (1-2 minutes on each side)
Remove from oil and place on wire rack or a plate lined with paper towel.