We are all missing the parks right about now. Some of us are wishing we could bring a little Disney Magic home with us! We have decided to make a “Disney Food at Home” series of Disney Parks recipes for you to try for yourself at home!
Ohana is one of the hardest reservations to get at the Walt Disney World Resort. There are fun characters and a feeling of “family” as soon as you walk in. The food is delish and is often something I miss terribly when we come home from a Walt Disney World vacation.
While we are all stuck inside waiting for the virus to stop spreading around the world, we decided to bring you some of our favorite menu items from our favorite spots. What better way to start than to bring the family together than with a fun “Ohana Style” meal. Take a look at how we brought some of the signature menu options home with us!
First, we had to create a menu!
We also watched Lilo and Stitch while we ate! The kids hadn’t seen it yet and it was a fun way to bring even more Disney into the meal experience.
First up, we needed some characters to join us for our meal! We printed out some Lilo and Stitch printables for the kids(and daddy) to do while the food was cooking. When they were done with their character artwork they put them up on the wall to add to the Disney ambiance
Take a look at some of the food and recipes below!
- Pineapple Glaze
- 2 Cup Brown Sugar
- 1 3/4 Cup Soy Sauce
- 3/4 Cup Rice Wine Vinegar
- 1 1/4 Tablespoon Fresh Garlic, minced
- 1 1/4 Tablespoon Fresh Ginger, minced
- 2 1/4 Tablespoons Cornstarch
- 4 Tablespoons Pineapple Juice, frozen concentrate
- Yakisoba Noodles
- Shredded Red & Green Cabbage
- Shredded Bok Choy
- Dissolve all ingredients, except cornstarch and pineapple juice, in saucepot.
- Bring to a boil.
- Make a slurry with the cornstarch and pineapple juice, and slowly add to boiling mixture to thicken.
- Simmer for 30 minutes.
- Strain through fine mesh strainer.
- Saute shredded red and green cabbage and bok choy in wok.
- Add Yakisoba noodles and Pineapple glaze and toss.
‘Ohana Bread Pudding(recipe What 2 Cook)
- 5 eggs
- 3 cups whole milk
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1 1/2 cup sugar
- 8 cups French bread
- 4 oz. sugar
- 4 oz. brown sugar
- 4 oz. corn syrup
- 4 oz. unsalted butter
- 1 cup heavy cream
- 1 tsp vanilla extract
- 1 cup spiced rum
- 1 cup banana slices
- In a bowl mix eggs, milk, salt, sugar, and nutmeg. Set aside.
- Cut bread in medium pieces, place on cookie sheet pan put in a 350-degree oven.
- Bake bread until lightly toasted, about 15 minutes. Remove bread and place in egg and milk mixture.
- Place mixture in a greased 10-inch cake pan and bake at 325 degrees for 1 hour.
- Let stand 5 minutes, serve hot with ice cream.
Banana Foster Sauce
- Combine the sugar, brown sugar, corn syrup, butter and half of the heavy cream into a large pan.
- Bring this mixture to boil and slowly add the remaining half of heavy cream as you continue to keep mixture at a steady boil.
- Add the spiced rum and get ready to flambe!
- Candy will brown slightly; cook 3 minutes until candy forms into a firm ball in cold water. Remove from heat and add vanilla. Add sliced bananas. Serve warm.
Ohana Coriander Wings(recipe from Vanilla Lemonade)
For the Wings:
- 1 tablespoon kosher salt
- 1 tablespoon ground paprika
- 1 tablespoon sugar
- 1/4 teaspoon pepper
- 1/4 teaspoon turmeric
- 1/4 teaspoon cinnamon
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- 4 tablespoon canola oil
- 4 pounds chicken wings or drummettes
For the Coriander Sauce
- 1/2 cup honey
- 1/4 cup low-sodium soy sauce
- 1 tablespoon cornstarch
- 1/2 tablespoon chili powder
- 1/2 tablespoon fresh lime juice
- 1/2 tablespoon ground coriander
- 1/4 teaspoon ground ginger
- Preheat oven to 500 F. Line a baking sheet with 1-inch sides with foil.
- Combine all ingredients except chicken in a large glass bowl. Add chicken and toss to coat well.
- Spread the seasoned wings on the baking sheet and roast them until browned, about 35 minutes.
- To serve, toss with wing sauce.
For Coriander Sauce:
- While the wings are baking, combine the ingredients in a small saucepan over medium-high heat.
- Bring to a boil, stirring occasionally until liquid reduces to a syrup, about 5 minutes.
- Remove from heat and keep warm.
‘Ohana Marinated Shrimp
½ cup hot chili garlic paste
1 Tbsp. Minced garlic
½ cup Minced fresh ginger
1 cup Sweet chili garlic paste
2 cups Honey
2 cups Lemon juice
1 quart Canola oil
1 tsp. Fresh ground black pepper
2 tsp. Kosher salt
1. Mix all ingredients well except for oil
2. Whisk briskly while slowly adding the oil
3. Take out 1 cup of this to baste the shrimp while they are cooking
4. Use the rest to marinate the shrimp
5 lbs. peeled and de-veined shrimp 16-20 count
All but 1-cup shrimp marinade
- After shrimp have marinated for two days, take them out of the marinade.
- If you can find some kabob skewers use them to skewer the shrimp. If not use bamboo sticks or just grill them loose.
- As you are grilling baste them occasionally with the marinade you saved.
- When they reach an internal temperature of 145ºF, remove and serve.
‘Ohana Szechuan Beef Marinade
Beef Marinade Ingredients
5 lbs. Beef (cut into 2-3 oz chunks)
1 cup canola oil
½ cup garlic (chopped)
¼ cup black pepper
1. Place beef in a mixing bowl
2. Add oil, garlic, and pepper to beef and mix well
3. Place in a container, label, date it and allow it to marinate for 24 hours
Ingredients – Roasted Shallot-Garlic Butter
½ cup unsalted butter
2.5 oz. shallots
2 oz. garlic
1 TSP Lemon Juice
1 TSP Granulated Sugar
TO TASTE Salt and Pepper
- Roast shallots and garlic in separate pans until soft and golden brown. Puree the shallots and garlic together and let cool.
- Let the butter sit out at room temperature until it softens.
- Add all remaining ingredients. Whip until all ingredients are incorporated and butter is fully whipped.
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Thank you to the adorable Leonard Family for sending us pics to use!