It’s the holiday season, and there are a ton of ways to add a little bit of Disney to your celebrations!
You can grab some Disney decor to decorate with, use Disney makeup to create a holiday look, or go ahead and get some gifts for your Disney-loving friends and family. But, that’s not all — there are also a ton of Disney recipes you can make this holiday season! When it comes to Disney food, it’s safe to say that EPCOT festivals are kind of are thing around here, so we compiled 10 of the BEST EPCOT festival recipes for you to make for the holidays!
Want a delicious breakfast to wake up to during the holiday season? Look no further than the Belgian Waffles from the Belgium booth at EPCOT’s International Food & Wine Festival! These have berry compote and whipped cream.
Serves 4 (makes 8 4×4-inch waffles)
- 2 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon dry active yeast
- 1 1/2 cups water
- 1/2 cups milk
- 2 tablespoons beer
- 1 egg
- 1 tablespoon vanilla extract
- 1 stick butter, melted
- 1 tablespoon cornstarch
- 1 tablespoon red wine
- 1/2 cup apple, orange, or cranberry juice
- 1/4 cup sugar
- 1 teaspoon fresh lemon juice
- 1 cup fresh blueberries
- 1 cup fresh blackberries
- 1 cup chopped fresh strawberries
- 1 cup fresh raspberries
For Belgian waffles:
- Sift flour into a large bowl. Add sugar and yeast. Create a well in the center of mixture.
- Add water, milk, beer, egg, and vanilla extract. Stir until mixture is just blended. (Don’t worry if there are lumps; they will dissolve as the batter rests overnight.) Add melted butter, and stir until just incorporated.
- Refrigerate batter overnight.
- Bring mixture to room temperature. Ladle waffle batter into a Belgian waffle maker; cook according to manufacturer’s instructions.
- Serve warm with berry compote and whipped cream
For berry compote:
- Combine cornstarch and red wine in a small bowl, stirring until cornstarch is dissolved. Set aside.
- Combine fruit juice, sugar, and lemon juice in a small saucepan. Bring to a simmer. Add cornstarch mixture, blueberries, and blackberries.
- Cook 1 to 2 minutes, until berries are softened and mixture is thickened. Add strawberries, stirring to combine. Remove from heat, and gently fold in raspberries. Serve warm over Belgian waffles.
Now, for some appetizers (or you could have this as a meal!). The Canadian Cheddar Cheese Soup is iconic at Le Cellier in EPCOT, but it’s also available in a smaller size at the Canada booth for EPCOT’s International Food & Wine Festival.
- 1/2 pound of bacon, cut into 1/2-inch pieces
- 1 medium red onion, cut into 1/4-inch pieces
- 3 celery ribs, cut into 1/4-inch pieces
- 4 tablespoons butter
- 1 cup all-purpose flour
- 3 cups chicken stock
- 4 cups milk
- 1 pound white cheddar cheese, grated
- 1 tablespoon Tabasco sauce
- 1 tablespoon Worcestershire sauce
- Coarse salt, freshly ground pepper to taste
- 1/2 cup warm Canadian golden lager or any pale lager-style beer
- Chopped scallions or chives, for garnish
- In a 4- or 5-quart Dutch oven, start to cook bacon. Make sure to stir it over medium heat for about 5 minutes or until it’s lightly browned.
- Add red onion, celery, and butter. Sauté until the onion has softened for about 5 minutes.
- Add flour and cook your ingredients, stirring constantly, for about 4 minutes over medium heat. Whisk in the chicken stock and bring to a boil for 1 minute. Reduce the heat to a simmer and cook for 15 more minutes, stirring occasionally.
- Add milk and continue to simmer for 15 minutes. Do not boil after the milk is added.
- Remove you soup from the heat and add cheese, Tabasco sauce, Worcestershire sauce, salt, and pepper. Blend with an immersion blender until the cheese is melted and the soup is smooth. Stir in warm beer. If the soup is too thick, thin with some warm milk.
- Garnish your with chopped scallions or chives and serve!
This flaky and tasty item is usually seen at the Greece booth for EPCOT’s Food and Wine Festival. This recipe comes from our friends over at AllEars.net! Note that this is a great vegetarian option.
- 3 TB olive oil
- 1 Large onion, finely chopped
- 2 Garlic cloves, minced
- 2 pounds spinach, stemmed and coarsely chopped
- 2 eggs, lightly beaten
- 1/2 Cup ricotta cheese
- 1 cup feta cheese, crumbled
- 1/2 cup thinly slice green onions
- 1/2 cup finely chopped parsley
- Salt and pepper to taste
- 8 sheets phyllo dough
- 1/4 cup olive oil
- Preheat the oven to 350 degrees F. Lightly oil a 9-inch square baking pan.
- Heat the olive oil in a large skillet over medium heat. Saute the chopped onion and garlic until soft but not browned. Stir in spinach and cook until all the water from the spinach has evaporated, about four minutes. Remove from heat and set aside to cool.
- In a medium bowl, mix together eggs, ricotta and feta. Stir in cooled spinach mixture, the green onions and parsley. Season to taste with salt and pepper.
- Lay 1 sheet of phyllo dough in prepared baked baking pan, place another sheet of phyllo dough on top and brush with olive oil. Repeat process with two more sheets of phyllo. The phyllo dough will overlap the pan.
- Spread spinach and cheese mixture into pan and fold overhanging phyllo over filling.
- Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Fold overhanging phyllo into pan and brush with a final coat of oil.
- Bake in preheated oven for 30-40 minutes, or until golden brown. Cut into squares and serve warm.
Pork with Guajillo-Árbol Chili Sauce
- 6 dried guajillo chilies
- 1 chile de árbol
- 6 cups plus 2 tablespoons water
- 1 garlic clove
- 2-3 pounds pork butt, cut into 1 1/2-inch pieces
- Coarse salt, to taste
- 2 tablespoons cornstarch
- 2 cups red cabbage, shredded
- 1/2 red onion, thinly sliced
- 1 carrot, julienne
- 1/2 cup apple cider vinegar
- 1/4 cup water
- 1/2 teaspoon salt, plus more, to taste
- 1/4 teaspoon dried oregano
- 3/4 teaspoon brown sugar
- Pinch red pepper flakes
- Freshly ground black pepper, to taste
Aji Amarillo Cream
- 1 cup sour cream
- 2 3/4 teaspoons aji amarillo paste
- 1 tablespoon fresh lime juice
- 1 teaspoon coarse salt, plus more, to taste
Blue Corn Pupusa
- 2 cups blue corn masa
- 1/8 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 teaspoon coarse salt
- 3/4 – 1 1/2 cups water
- 1/2 cup grated white cheddar cheese
- 1/4 cup canola oil
- 16 freshly picked cilantro leaves
For pork with guajillo-árbol chili sauce:
- Remove stems from guajillo and árbol chiles. Heat large sauté pan over medium heat for 5 minutes, until hot. Add chilies and toast for 1-2 minutes on each side, until darker in color.
- Place chilies in large pot with 6 cups of the water and garlic clove. Bring to simmer and cook, covered, for 20 minutes, until soft. Blend with immersion blender until smooth.
- Season pork generously with salt. Add to pot of water. Bring to boil. Reduce to a simmer and cook, covered, for 1 hour, until pork is tender. Remove from liquid and cool for 20 minutes. Do not discard cooking liquid.
- Combine remaining 2 tablespoons of water with cornstarch in small bowl. Bring pork liquid back to a boil. Add cornstarch and water and stir until sauce thickens. Reduce heat to low.
- Shred pork and add to sauce. Season with additional salt, to taste.
- Keep warm until ready to serve.
For red cabbage slaw:
- Combine apple cider vinegar, water, salt, oregano, brown sugar, and chili flakes in small saucepan. Bring to boil over medium heat and cook, stirring frequently, until sugar dissolves. Remove from heat and cool to room temperature.
- Mix shredded cabbage, onions, and carrots in large bowl. Add cooled dressing and toss to coat.
- Refrigerate for at least 4 hours, up to one day, before serving.
- Season with salt and pepper, to taste.
For ahi amarillo cream:
- Combine sour cream, aji amarillo paste, lime juice, and salt in medium bowl. Season with additional salt, to taste.
- Refrigerate until ready to serve.
For blue corn pupusa:
- Line a baking sheet with parchment paper. Spray with non-stick cooking spray and set aside.
- Combine masa, garlic powder, onion powder, and salt in mixing bowl. Pour in 3/4 cups of water and stir to combine. Slowly add additional water, 1/4 cup at a time, until a soft, pliable dough forms.
- Scoop dough into 1/4 cup balls and place on reserved baking sheet.
- Using your fingers, make a well in the center of each ball of dough. Fill each well with 1 tablespoon of cheddar cheese. Pinch to close dough around the well.
- Gently flatten into disks, making sure no cheese is showing.
- With caution, heat canola oil in large non-stick skillet over medium heat for 5 minutes. Cook pupusa for 2-3 minutes on each side, until dark blue in color and crispy on the outside.
- Keep warm until ready to serve.
Place pupusa in the center of each plate. Top with pork and red cabbage slaw. Drizzle aji amarillo cream on top. Garnish with cilantro leaves.
- 1 shallot, sliced, and Olive oil to coat
- 1 cup white wine
- 1 cup heavy cream
- 1 ounce truffle oil
- 1/4 cup butter, cubed
- Juice of 1 lemon
- kosher salt to taste
- pepper to taste
- 1 tablespoon chives, minced fine
- Sauté shallots in the olive oil until translucent.
- Add wine and reduce by 90 percent. Add the cream and reduce by 75 percent.
- Remove from heat and whip in the butter and truffle oil.
- Season with salt and pepper.
- Add lemon juice to taste.
- Stir in chives and keep warm.
Beef Bourguignon with crushed potatoes can be found at EPCOT’s Festival of the Holidays over at Yukon Holiday Kitchen in the Canada Pavilion. This is the epitome of comfort food and is perfect for those chilly days around the holidays!
- 1 tablespoon butter
- 6 ounces smoked bacon, diced
- 3 pounds beef brisket, trimmed and cut into 2-inch pieces, or stew meat
- Salt and pepper, to taste
- 4 cloves garlic, minced
- 1 large white onion, diced
- 1 large carrot, peeled and cut into 1/2-inch slices
- 1 pound crimini mushrooms, quartered
- 1 tablespoon fresh chopped rosemary
- 1 tablespoon fresh chopped thyme
- 2 tablespoons tomato paste
- 2 tablespoons flour
- 3 cups red wine (Merlot, Pinot Noir, or Chianti)
- 2 cups beef broth
- 1/2 cup sherry vinegar
- 12 small fresh or frozen pearl onions, peeled
- 2 tablespoons fresh chopped parsley, divided
Crushed Red Skinned Potatoes
- 1 tablespoon salt, plus more, to taste
- 3 pounds red-skinned potatoes, washed
- 1/2 cup sour cream
- 1/2 cup unsalted butter, softened
- 2 tablespoons sherry vinegar
- White pepper, to taste
For Beef Bourguignon:
- Heat butter and bacon in a large Dutch oven over medium heat and cook until bacon is brown and beginning to crisp. Remove bacon with a slotted spoon and set aside.
- Pat beef dry and season generously with salt and pepper. Sear in Dutch oven with butter and bacon fat, 1-2 minutes per side, until browned. Remove from pan with a slotted spoon and set aside.
- Add garlic, onion, carrots, and mushrooms and sauté for 6 minutes, until vegetables begin to soften. Stir in rosemary and thyme.
- Add tomato paste and cook, stirring often, for 3 minutes, until paste begins to caramelize, but does not burn.
- Return beef and bacon to pan. Add flour and stir constantly for 5 minutes. Add wine, beef broth, and vinegar and stir to deglaze pot. Add pearl onions and bring to a boil over high heat. Reduce to a simmer and cook, covered, stirring occasionally, for 1 1/2 hours until meat is tender and sauce is thickened. Add 1 1/2 tablespoons of parsley and season with salt and pepper, to taste.
- Keep warm until ready to serve.
For red skinned crushed potatoes:
- Bring a large stockpot of water to a boil. Add 1 tablespoon salt and the potatoes and boil for 10-15 minutes, until soft. Drain potatoes.
- Return potatoes to pot and mash with a hand masher or electric mixer until just broken. Add butter, sour cream, vinegar, and mash until potatoes are mashed, but still lumpy.
- Season with additional salt and white pepper, to taste.
- Divide potatoes among 6 bowls.
- Ladle beef bourguignon on top of potatoes
- Garnish with remaining chopped parsley.
- 3 medium Granny Smith apples, peeled and thinly sliced
- 1/4 cup raisins
- 4 tablespoons sugar
- 1/4 teaspoon ground cinnamon
- 4 tablespoons plain bread crumbs
- 8 ounces phyllo dough, thawed (about 20 sheets)
- 3/4 cup butter, melted
- 1 cup heavy cream, slightly whipped, optional
- Preheat oven to 400°F.
- Gently mix apples, raisins, sugar, and cinnamon in a medium bowl; set aside.
- Toast bread crumbs in a small sauté pan over medium heat. Stir constantly until golden brown, about 5 minutes. Transfer to a small bowl and let cool.
- Place a kitchen towel on a large work surface. Spread one sheet of phyllo dough on the kitchen towel and lightly brush the entire surface with melted butter. Layer another sheet on top, butter, and continue the process until all sheets are stacked.
- Sprinkle the toasted bread crumbs along the longest side of the top sheet of buttered phyllo dough. Spread apple mixture on top of the bread crumbs.
- Roll the strudel, jelly-roll fashion, using the towel to help shape the dough, starting from the apple mixture side to the opposite end. While rolling, make sure that apples do not spill from the ends. Place seam side down on baking sheet and brush with remaining melted butter.
- Using a large spatula, place strudel on an ungreased baking sheet. Bake approximately 25 to 30 minutes or until the dough is golden brown.
- Let cool at room temperature for 30 to 45 minutes. Slice strudel with a serrated knife into 6 portions; top with whipped cream, and/or serve with vanilla ice cream, if desired.
Chocolate Lava Cake
- 8 1-ounce semisweet chocolate squares, chopped, or 1 cup semisweet chocolate chips
- 2 sticks butter
- 5 egg yolks
- 4 whole eggs
- 3/4 cups sugar
- 1/3 cup all-purpose flour
- 1/4 cup heavy cream
- 1/4 cup Baileys Irish Cream
- 4 ounces milk chocolate
- Preheat oven to 375°F. Lightly butter sides of 6 individual (3/4 cup) ramekins. Lightly coat with sugar, shake out excess.
- Melt chocolate and butter in top of double boiler set over simmering water. Stir until smooth. Remove from over water and cool 10 minutes.
- Beat egg yolks and whole eggs together in a large bowl; add sugar and beat until thick and light, about 2 minutes.
- Fold in chocolate mixture.
- Sift flour, then fold into batter, mixing until smooth.
- Divide batter among prepared cups, filling 3/4 full.
- Place on a baking sheet and bake about 25 minutes or until sides of cake are set and middle is still soft. Do not overbake.
- Using a small knife, cut around sides of cake to loosen. Invert onto plates and drizzle with ganache.
- Stir together cream and Baileys in a small saucepan over medium heat. Just before boiling point, remove from heat and stir in milk chocolate.
This next dessert (and drink!) comes from EPCOT’s Festival of the Holidays. The Chocolate Peppermint Shake is perfect for the holiday season and comes from the Holiday Sweets & Treats booth.
- 3 oz boiled water
- 2 Twinings Peppermint Cheer Tea bags
- 16 oz chocolate ice cream
- 1 tbsp candy cane bits
- 3 oz whipped cream vodka (optional)
- Pour freshly boiled water into a heat-proof container.
- Open tea envelopes and remove tea bags from packets. Steep the two tea bags for three minutes or until desired strength; remove tea bags and discard. Chill tea.
- In a blender, add ice cream and chilled tea and blend until smooth and creamy.
(For an adult twist: Add three ounces of whipped cream vodka into the blended mixture.)
- Pour into glasses and top with candy cane bits.
- 1 ounce Zubrowka (Polish Bison Grass Vodka)
- 6 ounces apple cider
- 1 cup ice
- Fresh apple cubes, for garnish
- Pour Zubrowka and apple cider into a blender with ice; blend until smooth.
- Pour into serving glass and garnish with apple cubes.
There you have it — 10 recipes that are great for the holiday season from the EPCOT festivals! We hope to see you try out some of these recipes for yourselves.
For more on food in EPCOT, check out the opening date and new menu details for Takumi-Tei in EPCOT, the Annual Passholder-exclusive drinks coming to EPCOT soon, and how to make the iconic EPCOT Pretzel Bread Pudding.
Stay tuned to DFB for more Disney food news, reviews, and recipes!
Which recipe are you the most excited to try? Tell us in the comments!