In case you missed it, it’s almost Oscars night! And get this — the Walt Disney Company has received a total of 15 nominations! Woo-hoo!
Some of our favorite movies from the last year have been nominated, including Soul, Mulan, Onward, Burrow, The One and Only Ivan, and more! So which movies will take home Academy Awards — we don’t know, but we can’t wait to watch and find out! It’s Oscars Party time!
The United Steakhouse 55 vs. Billie Hollandaise
And now, the Disney Parks Blog has offered up some recipes that are PERFECT for your Oscars watch party. In honor of Hulu’s The United States vs. Billie Holiday, here’s a recipe for The United Steakhouse 55 vs. Billie Hollandaise. This is the recipe from Steakhouse 55 at the Disneyland Hotel for Eggs Benedict. Yum.
- 3/4 cup (1 1/2 sticks) butter
- 2 large egg yolks
- Dash Tabasco
- Dash Worcestershire sauce
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 1/2 tablespoon water
- 8 slices Canadian bacon
- 1/4 cup white distilled vinegar
- 8 large eggs
- 4 English muffins
- 1 teaspoon chives
For Hollandaise Sauce
- Melt butter in a small saucepan on low heat. When butter has melted completely, tilt the pan and skim off the foamy liquid that rises to the surface to clarify the butter. Will need ½ cup for recipe. Set aside and keep warm.
- Fill 2-quart saucepan with water and bring to a boil over medium-high heat. Reduce heat to low to maintain a simmer.
- Whisk egg yolks, Tabasco, Worcestershire sauce, lemon juice, salt, pepper, and water in medium mixing bowl for qpproximately 1 to 2 minutes or until mixture lightens in color.
- Place mixing bowl over simmering water and whisk to cook the egg mixture. Move bowl on and off the heat to avoid wcrambling eggs—approximately 10 seconds on, 10 seconds off, for 3 to 5 minutes or until egg mixture coats the back of a spoon.
- Remove bowl from heat and gradually whisk in small amounts of the warm clarified butter, 1-2 tablespoons at a time, mixing thoroughly before adding more butter. Season to taste with salt and pepper. Set aside and keep warm.
For Eggs Benedict
- Cook Canadian bacon in large skillet over medium high heat until golden brown on both sides. Set aside and keep warm.
- Fill 2-quart saucepan half full with water. Add vinegar and bring to a simmer over low heat.
- Crack the eggs into the water and cook 2 to 3 minutes until set and egg whites are opaque. Lift eggs out with a slotted spoon to drain. Set aside and keep warm.
- Halve and toast English muffins. Place two halves on each plate. Top with 1 slice of Canadian bacon and 1 poached egg.
- Spoon warm Hollandaise sauce over eggs. Garnish with chives.
- 3/4 cup bulgur wheat*
- Boiling water, for soaking
- 1 tablespoon extra virgin olive oil
- 2/3 cup diced onion
- 1 teaspoon minced garlic (about 2 cloves)
- 2/3 cup diced zucchini
- 2/3 cup diced yellow squash
- 1/2 cup diced red bell pepper
- 2 1/2 cups vegetarian sausage crumbles
- Coarse salt and freshly ground black pepper, to taste
- 4 cups prepared mashed potatoes
- 6 deli-style slices cheddar or 3/4 cup shredded cheddar
*Bulgur is cracked wheat, and can be found in supermarkets or specialty foods stores. You may substitute whole-wheat couscous.
- Place bulgur in a large, heatproof bowl; cover with boiling water. Set aside for 15 minutes; drain excess water and set bulgur aside in bowl.
- 2. Preheat oven to 400°F.
- Heat oil over medium heat in a large sauté pan; add onions and cook until translucent, about 2 to 3 minutes. Add garlic and cook until fragrant, 30 second to 1 minute. Increase heat to medium-high and add zucchini, squash and peppers. Cook, stirring often, 3 to 4 minutes. Stir in sausage crumbles and cook until heated through, about 3 minutes more.
- Add bulgur to pan, stirring to combine. Add salt and pepper to taste.
- Pour mixture into a 9×9 baking dish, packing firmly with a spatula.
- Spread mashed potatoes over mixture, then top with cheddar.
- Bake 10 to 12 minutes, or until cheese is bubbling and light brown at the edges. Let cool 3 to 4 minutes, then cut into squares and serve immediately.
If you haven’t guessed it, this recipe is all about Soul and is dedicated to that film’s main character, Joe Gardner. This the classic Jambalaya recipe from the Blue Bayou Restaurant in Disneyland! That’s right — it’s about to get all spicy up in here!
- 1/4 cup canola oil
- 1 cup diced celery
- 2 cup diced onion
- 1 cup diced green bell pepper
- 1 1/2 teaspoons minced garlic
- 1 tablespoon diced shallots
- 1 (28 ounce) can diced tomatoes
- 1 1/2 teaspoons Cajun seasoning, plus more, to taste
- 1 teaspoon coarse salt
- 2 tablespoons canola oil
- 1 cup rice
- 1 cup fish or chicken stock
- 1 cup creole sauce
- 1/4 cup canola oil
- 1 cup sliced andouille sausage
- 1 cup sliced smoked chicken sausage
- 16 medium shrimp
- 1 teaspoon Cajun seasoning
- 2 cups creole sauce
- Creole rice
- Salt, to taste
- 1/3 cup sliced green onions
For Creole Sauce
- Heat canola oil in a large saucepan over medium heat for 3 minutes, until hot. Add celery, onion, and green bell pepper and sauté for 4 minutes, until soft. Add garlic and shallots and sauté for 2-3 minutes.
- Add diced tomatoes and Cajun seasoning. Bring to a simmer. Cover, and reduce heat to low. Simmer for 30 minutes. Add salt and additional Cajun seasoning, to taste.
- Keep warm until ready to use
For Creole Rice
- Heat canola oil in a medium saucepan over low heat for 3 minutes, until warm. Add rice and stir constantly for 4 minutes, until rice has a light brown color.
- Add fish stock and creole sauce and stir until fully mixed. Increase heat to high and bring rice stock to a boil. Cover and reduce heat to low. Cook for 15 minutes. Turn off heat and rest for 10 minutes.
- Set aside.
- Heat oil in a large saucepan or Dutch oven on medium-high heat for 3 minutes, until hot. Add sausages and cook for 5 minutes, until brown. Add shrimp and cook for 3-4 minutes, until pink.
- Add Cajun seasoning and rice. Stir in 2 cups of creole rice. Add 2 cups of creole sauce and fold to mix.
- Add additional rice and sauce to reach desired consistency. Season with salt, to taste.
- Serve with sliced green onions.
Moo-lan Bread Pudding
Last but not least, there HAS to be dessert, right? And this recipe comes straight from the Pacific Wharf Cafe at Disney California Adventure. We’re talking about the Cookies ‘n Cream Bread Pudding there. Oh, yeah! It’s the perfect way to end a night celebrating Disney’s achievements in film!
- 1 lb. loaf day-old Italian bread
- 5 large eggs
- 1 1/2 cups sugar
- 4 cups half and half
- 1 tbsp vanilla extract
- 24 chocolate sandwich cookies, quartered
- 1/2 cup heavy whipping cream
- 1 (14 oz.) can sweetened condensed milk
- 12 chocolate sandwich cookies, crushed
For Bread Pudding
- Preheat oven to 350°F. Spray 9×13-inch baking pan with nonstick cooking spray. Set aside.
- Cut bread into one-inch cubes and place in large mixing bowl. Set aside.
- Combine eggs, sugar, half and half, and vanilla extract in a medium mixing bowl. Whisk until fluffy. Pour over cubed bread, stirring gently to mix. Set aside for 15 minutes and allow egg mixture to soak into bread.
- Gently stir in chocolate sandwich cookies.
- Pour bread pudding mixture into prepared baking pan and spread out evenly.
- Bake for 45-50 minutes, until top has set and a thermometer placed in the center reads 165°F.
- Cool for 15 minutes.
- Whip heavy whipping cream in bowl of an electric mixer fitted with whisk attachment until medium peaks form.
- Cut bread pudding using Mickey Mouse-shaped cookie cutter and place on a plate.
- Drizzle with 1-2 teaspoons of sweetened condensed milk.
- Top each serving with 2 tablespoons whipped cream and 1 tablespoon of crushed chocolate sandwich cookies.
And there you have it — all the recipes you need to have the most Disney Oscars party you can have! Happy munching!
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Will you be watching the Oscars tonight? Let us know in the comments!