By Julia Kirsch

From Fantasia, to Luca, Disney has been shaping the lives of children to parents alike, since as far back as we can remember. Disney represents family, and community, just as food does. As a cuisine centered magazine, we value togetherness and what better to bring us together than mixing Disney with Food. We wanted to do something to celebrate 100 years of Disney, and to show our appreciation for the studio that shaped our childhoods. With these five recipes, we can be transported back to our childhood selves, and with each bite remember what Disney has done for us. 

Remi the Rat’s Ratatouille Recipe

Ingredients:

• 1 can Tomato Paste
• ½ Onion
• ¼ cup minced garlic
• ¾ water
• 4 tbsp. Olive Oil
• 1 small eggplant
• 1 zucchini
• 1 yellow squash
• 1 red bell pepper
• 1 yellow bell pepper
• 1 tsp. fresh thyme leaves
• 3 tbsp. mascarpone cheese

Directions: 

1. Preheat the oven to 375 degrees.
2. Spread tomato paste onto the bottom of a square baking dish. Sprinkle with onion and garlic. Stir in water and 1 tablespoon olive oil until thoroughly combined. Season with salt and pepper.
3. Arrange alternating slices of eggplant, zucchini, yellow squash, red bell pepper, and yellow bell pepper, starting at the outer edge of the dish and working concentrically towards the center. 
4. Drizzle vegetables with remaining 3 tablespoons olive oil; season with salt and pepper. Sprinkle with thyme leaves. Cover vegetables with a piece of parchment paper cut to fit inside.
5. Bake in the preheated oven until vegetables are roasted and tender, about 45 minutes. Serve with dollops of mascarpone cheese.

https://www.allrecipes.com/recipe/222006/disneys-ratatouille/

Princess Tiana’s Beignets

Ingredients:

• 1¼ cup. all-purpose flour
• 1 tsp. baking powder 
• 2 large eggs
• ½ cup granulated sugar
• 1 tbsp. melted butter
• 1 tsp. pure vanilla extract
• ⅛ tsp. salt 

Directions:

1. Whisk together flour, baking powder, and salt. 
2. In another bowl, combine egg yolks, sugar, ¼ cup water, melted butter, and vanilla and stir to combine. Fold into dry ingredients until just combined.
3. Using a hand mixer, beat egg whites on medium speed until soft peaks form, then fold into batter.
4. In a large pot, heat oil to 375º. Drop a small spoonful of batter into hot oil and fry until golden, about 5 minutes. Transfer to a paper towel–lined plate.
5. Dust with powdered sugar before serving.

https://www.delish.com/cooking/recipe-ideas/a19464801/easy-beignets-recipe/

Kronk’s Spinach Puffs

Ingredients

• 1 tbsp. vegetable oil
• 1 small onion, diced
• 2 cloves garlic
• 1 bag spinach
• 1 cup ricotta cheese
• 4 ounces cream cheese
• 1 cup shredded mozzarella
• ½ cup Parmesan cheese
• 1 egg yolk
• 1 tsp. salt
• 1 puff pastry
• Egg wash

1. Preheat oven to 400 F.
2. Heat oil in a sauté pan on medium-high. Add diced onions and cook for 4 minutes. Add garlic and spinach and cook for another 3 to 5 minutes.
3. Add the bacon, cheeses, egg yolk, salt and spinach mixture to a bowl. Mix well until evenly combined.
4. Cut each sheet of puff pastry into 6 squares and spread 1 tablespoon of filling in a line along the center.
5. Brush egg wash along the edges and then seal the two sides together to create a cone shape.
6. Place the assembled puffs on a parchment paper-lined baking sheet and bake for 15 to 20 minutes.

https://www.today.com/recipes/kronk-s-spinach-puffs-recipe-t235716

Luca’s Trenette Al Pesto

Ingredients:

• 2 ½ cups fresh basil leaves
• ½ cup Parmigiano Reggiano
• ¼ cup pine nuts
• 1 clove garlic
• 1 tsp. lemon zest
• 1 tsp. Kosher salt
• ⅛ Tsp. freshly ground black pepper
• ½ cup extra virgin olive oil
• 1 lb. trenette pasta
• ½ lb. green beans
• 1 large Russet potato

Directions:

1. Place basil, Parmesan, pine nuts, garlic, lemon zest, salt, and black in the bowl of a food processor fitted with blade attachment.
2. With the machine on, slowly drizzle the olive oil in until refined. Set aside for later.
3. Bring a large pot of water to a boil and season with salt.
4. Place the peeled cubed potato into the boiling water. Cook for 3-4 minutes.
5. Add pasta to pot, stir, and cook until al dente. After 5 minutes add the string beans. (Reserve a ½ cup of cooking water)
6. Add pesto sauce into same pot. Add pasta and vegetables along with ½ cup pasta water and mix together. 
7. Plate and serve!

https://www.wellseasonedstudio.com/trenette-al-pesto/

Mother Gothel’s Hazelnut Soup

Ingredients:

• 1 acorn squash
• 2 tbsp. olive oil
• 2 tbsp. butter
• 1 leek
• 4 shallots
• 3 parsnips
• 6 ounces hazelnuts, toasted, peeled and chopped
• 5 cups vegetable broth
• 1 cup whole milk
• 1 tsp. dried thyme
• 2 tbsp. fresh rosemary

Directions:

1. Preheat the oven to 400 degrees. Cut the acorn squash in half and remove seeds. Place Squash on baking sheet and drizzle olive oil, salt and pepper. Roast about 45 minutes to 1 hour.
2. Heat a stock pot with 2 tbsp. each of olive oil and butter. Add in the leek and shallot and sauté until soft. Turn down heat and cook 15 minutes. Add in vegetable broth and deglaze the plan. 
3. Add parsnips ¾ of the hazelnuts but save some for garnish. Season salt, pepper, and thyme.
4. Bring broth to boil, and then let simmer for 20 minutes, or until parsnips are tender.
5. When the acorn squash is cooked, scoop out meat and add to broth. 
6. Puree the soup in a blender until creamy. Strain the soup through a fine mesh strainer. Add the creamy soup mixture back to the stock pot, heat, and stir in the milk and rosemary.
7. Top with hazelnuts and serve!

https://www.parsnipsandpastries.com/hazelnut-parsnip-soup-tangled/