Halfway to the Holidays with 4 Disney-Inspired Recipes

Disney is celebrating Halfway to the Holidays and have given us 4 Disney recipes made throughout each park.

Soup Course: Pozole

From Disney ¡Viva Navidad! at Disney California Adventure Park

To add a touch of traditional Mexican flavor to your holiday table, try your hand at a warm, comforting bowl of Pozole! This rich, hearty soup is perfect for family gatherings, and its vibrant flavors will make it a standout at any festive feast.

POZOLE

Disney ¡Viva Navidad!

Disney California Adventure Park

Serves 8-10

POZOLE

2 pounds pork shoulder, cut into 1-inch cubes

8 cups cold water

6 garlic cloves, peeled, and split lengthwise

2 bay leaves

1 large yellow onion, diced

1 teaspoon ground cumin

1 tablespoon coarse salt, more to taste

1 teaspoon freshly ground black pepper

1 tablespoon Mexican oregano

15-ounce can white hominy, drained and rinsed

SALSA

6 dried guajillo chiles

2 dried ancho or New Mexico chiles

3 cups water

1/2 medium sweet onion, chopped

2 large plum tomatoes, cut in half lengthwise and cored

2 garlic cloves, peeled

GARNISHES

1/2 small head green cabbage, finely shredded

6 radishes, thinly sliced

3 limes, quartered

1 bunch fresh cilantro, roughly chopped

1/2 medium sweet onion, diced

Always use caution when handling sharp objects and hot contents.

Please supervise children who are helping or nearby.

This recipe has been converted from a larger quantity in the restaurant kitchens.

The flavor profile may vary from the restaurant’s version.

©Disney | Page 2 of 2

FOR POZOLE:

1. Rinse diced pork under cold water until water runs clear. Place pork and

water in a large stock pot over medium-high heat. Bring to a simmer,

skimming off any foam that float to surface.

2. Stir in garlic, bay leaves, onion, cumin, and salt. Turn heat to medium to

keep soup at a light simmer. Cover and simmer at least 90 minutes,

occasionally skimming foam from the surface, or until pork is tender.

3. Stir in pepper, oregano, and hominy. Season with additional salt, if

desired. Keep warm until ready to serve.

FOR SALSA:

1. While soup is simmering, remove and discard stems, seeds, and large

veins from guajillo and ancho chiles. Break into large pieces and place in

a medium saucepan with water.

2. Top with onion, tomatoes, and garlic, keeping chiles submerged. Cover

and simmer 10 minutes. Remove from heat and set aside 15 to 20

minutes.

3. Purée in blender until smooth, then pour through a fine mesh sieve into a

bowl, pressing solids with back of spoon to extract liquid. Set aside until

ready to serve.

TO SERVE:

Ladle hot soup into servings bowls and top with salsa, cabbage, radishes,

limes, cilantro, and onion.

Click Here To Download The Recipe

Appetizer: Holiday Ham Slider with Pineapple Cherry Jam

From Disney Festival of Holidays at Disney California Adventure Park

Next up, we’ve got an appetizer that’s both sweet and savory – a Holiday Ham Slider with Pineapple Cherry Jam. This dish captures the spirit of the holidays with its combination of tender ham, sweet pineapple and tart cherry flavors. Perfect for a holiday gathering, these sliders are easy to make and incredibly flavorful.

HOLIDAY HAM SLIDER WITH

PINEAPPLE CHERRY JAM

Disney California Adventure Festival of Holidays

Makes 8

PINEAPPLE CHERRY JAM

2 tablespoons butter

1 white onion, diced

1 fresh pineapple, cored and diced

1/2 cup apple cider vinegar

1/4 cup sugar

1/4 cup dried cherries

2 tablespoons yellow mustard

Coarse salt, to taste

HAM SLIDER

8 brioche buns

2 tablespoons softened butter

1 1/2 pounds Applewood smoked ham, sliced medium thickness

FOR PINEAPPLE CHERRY JAM:

1. Melt butter in medium saucepan. Add onion and cook for 5 minutes, or

until translucent.

2. Add pineapple, vinegar and sugar; cook on low heat for 45 minutes, until

vinegar and pineapple juices are reduced and pineapple begins to break

down.

3. Stir in cherries and mustard; season with salt.

4. Refrigerate until ready to serve.

FOR HAM SLIDER:

1. Preheat griddle or skillet over medium heat. Cut brioche buns in half and

spread butter on cut side. Toast on hot griddle for 1 minute, or until

golden brown.

2. Heat a sauté pan over medium heat and warm ham.

3. Evenly divide ham on warm brioche buns and top with jam.

Always use caution when handling sharp objects and hot contents.

Please supervise children who are helping or nearby.

This recipe has been converted from a larger quantity in the restaurant kitchens.

The flavor profile may vary from the restaurant’s version.

©Disney | Page 2 of 2

Cook’s Note: Refrigerate any leftover jam—it’s delicious spread on warm

buttered toast.

What to drink: Sip an off-dry Riesling

Click Here To Download The Recipe

Main Course: Blackened Catfish Hoppin’ John

From EPCOT International Festival of the Holidays

For the main course, we dive into the delectable flavors of the South with Blackened Catfish Hoppin’ John. This dish, traditionally eaten on New Year’s Day for good luck, is given a festive twist and is perfect for any holiday table.

BLACKENED CATFISH HOPPIN’ JOHN

EPCOT® International Festival of the Holidays

Serves 4

COMEBACK SAUCE

1/4 cup mayonnaise

1/4 cup chili sauce

1 1/2 teaspoons whole grain mustard

1/4 teaspoon tabasco

1/8 teaspoon lemon juice

1 tablespoon prepared horseradish

1/8 teaspoon Worcestershire sauce

1/8 teaspoon smoked paprika

1/8 teaspoon granulated garlic

1/8 teaspoon onion powder

1/8 teaspoon coarse salt

1/8 teaspoon black pepper

1 teaspoon freshly chopped parsley

HOPPIN’ JOHN

3 tablespoons canola oil

1 cup diced bacon or pork belly

1/2 cup diced celery

1/2 cup diced yellow onion

1 medium poblano pepper, seeded and diced

1 tablespoon chopped garlic

2 cups tightly packed chopped collard greens

1 teaspoon chopped fresh thyme

2 tablespoon blackening seasoning

1 1/2 teaspoons coarse salt

1/4 teaspoon black pepper

2 1/2 cups vegetable stock

1 bay leaf

Always use caution when handling sharp objects and hot contents.

Please supervise children who are helping or nearby.

This recipe has been converted from a larger quantity in the restaurant kitchens.

The flavor profile may vary from the restaurant’s version.

©Disney | Page 2 of 3

1 (15 ounce) can black-eyed peas, drained

1/2 cup diced tomatoes

RICE

1 cup white rice

BLACKENED CATFISH

3 tablespoons canola oil

4 (6 ounce) catfish fillets

1/4 cup blackening seasoning

TOPPING

1/4 cup sliced green onions

FOR COMEBACK SAUCE:

1. Combine all ingredients in a small bowl.

2. Refrigerate at least 2 hours, up to 2 days before serving.

FOR HOPPIN’ JOHN

1. Heat oil in a large skillet over medium heat for 5 minutes, until hot. Add

diced bacon or pork belly and cook until crisp. Remove with a slotted

spoon and drain on paper towels.

2. Add celery and onion to hot oil and sauté for 5 minutes. Add poblano

pepper and sauté for 4 minutes. Stir in garlic and cook for 1 minute.

3. Add collard greens, thyme, blackening seasoning, salt, and pepper. Sauté

for 8-10 minutes, until greens begin to wilt. Add vegetable stock, bay

leaf, and reserved bacon. Bring to boil. Reduce heat to simmer and cook

for 20-30 minutes, until greens are tender.

4. Stir in black-eyed peas and cook on low for 15 minutes, until warm. Add

diced tomatoes and cook for 5 minutes, until warm. Remove bay leaf.

5. Keep warm until ready to serve.

Always use caution when handling sharp objects and hot contents.

Please supervise children who are helping or nearby.

This recipe has been converted from a larger quantity in the restaurant kitchens.

The flavor profile may vary from the restaurant’s version.

FOR RICE:

1. Cook rice according to package instructions.

2. Keep warm until ready to serve.

FOR BLACKENED CATFISH:

1. Heat oil in a large skillet over medium heat until hot.

2. Evenly season catfish filets on both sides with blackening seasoning.

3. Cook catfish for 4 minutes, flip, and cook an additional 3-4 minutes, until

internal temperature reaches 145ºF.

4. Keep warm until ready to serve.

TO SERVE:

Evenly divide rice among 4 bowls. Top with hoppin’ John and catfish. Drizzle

comeback sauce on top and garnish with green onions.

Click Here To Download The Recipe

Dessert: Chocolate Peppermint Cookies

From EPCOT International Festival of the Holidays

I don’t know about you, but I’m a big fan of a fun sweet treat after a delicious meal! These cookies combine rich chocolate with refreshing peppermint for a classic holiday flavor and are the perfect choice to end your meal on a high note.

CHOCOLATE PEPPERMINT COOKIES

EPCOT® International Festival of the Holidays

Makes about 2 dozen cookies

1/2 cup unsalted butter, softened

3/4 cup sugar

1 large egg

1/4 teaspoon peppermint extract

1 1/4 cups all-purpose flour

1/3 cup cocoa powder (preferably Dutch cocoa)

1/4 teaspoon salt

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/3 cup semisweet chocolate chips, plus 1/4 cup chocolate chips for topping

20 to 24 peppermint hard candies, crushed

1. Preheat oven to 350°F.

2. Cream together butter and sugar in large bowl for 1 to 2 minutes. Add

egg and peppermint extract and beat with mixer until light and fluffy,

scraping down sides of bowl.

3. In a separate bowl, combine flour, cocoa powder, salt, baking soda and

baking powder. Gradually sift over wet ingredients, mixing well.

4. Stir in chocolate chips. Freeze for 10 minutes.

5. Remove from freezer and form dough into balls (each a heaping

tablespoon) and place 1 1/2 inches apart on parchment-lined baking

sheet. Press tops of cookies down and top with a few more chocolate

chips.

6. Bake 10 to 12 minutes until edges start to dry but tops are still slightly

soft. Remove from oven and immediately sprinkle a handful of crushed

candies on each cookie.

7. Transfer to cooling rack until completely cooled.

Cook’s Note: Dutch-processed cocoa is treated with an alkali to neutralize its

acidity. The treatment process, invented by a Dutchman in 1828, smooths

and mellows the cocoa’s flavor and darkens its color to a rich, deep and

sometimes reddish color. You can use unsweetened cocoa, but Dutch is

preferred.

Always use caution when handling sharp objects and hot contents.

Please supervise children who are helping or nearby.

This recipe has been converted from a larger quantity in the restaurant kitchens.

The flavor profile may vary from the restaurant’s version.