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SC Hot Buttered Rum Batter

1 teaspoon freshly ground cinnamon
1 teaspoon freshly ground nutmeg
1 teaspoon freshly ground black pepper
3/4 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon ground anise seed
2 cups salted butter
4 cups packed golden brown sugar
2 tablespoons Brer Rabbit Mild Molasses
1 teaspoon vanilla extract

Combine the spices in a small bowl and set aside. Melt the butter in a saucepan over low heat, add sugar and stir constantly. Add molasses and vanilla extract and stir. Finally, stir in the spice mixture. Continue to stir on lowest possible heat until all items mix thoroughly and butter does not create a separate layer, about 15 minutes. Let cool slightly and while still soft, pour batter into storage containers. Seal airtight after batter has cooled completely. It will keep until the expiration date of the butter used.

Now that you've done the hard work, make yourself a Smuggler's Cove Hot Buttered Rum by combining 3 barspoons of the above batter and 1 1/2 ounces of blended aged rum in an Irish Coffee glass, top with 6 ounces of hot water and stir. Serve with a cinnamon stick, but feel free to garnish with whipped cream and some freshly grated nutmeg if you so desire. I'm sure Martin, Rebecca, and the Trader wouldn't mind.

 

 

Ingredients:

• 1 oz. Malibu rum
• 1/2 oz. Kahlua
• 1/2 oz. dark cocoa liquor
• 1 C hot chocolate
• Whipped cream and chocolate shavings for topping if desired.

 

 Directions: 

Prepare hot chocolate as per your recipe. Add rum and Kahlua. Top with whipped cream and shavings if used.

Ingredients

• 1 1/8 cup of all purpose flower
• 1/4 teaspoon of Baking Soda
• 1 stick of un-salted butter (room temperature)
• 1/4 cup of granulated sugar
• 1/2 cup of packed brown sugar
• 1/2 teaspoon of Kosher Salt
• 1 teaspoon of Vanilla Extract
• 1 large egg
• 1 cup of smi-sweet chocolate chips

 

 Directions

1. Preheat oven to 350°F with racks in the upper and lower third positions. 
2. In a small bowl, whisk together flour and baking soda; set aside.
3.  In the bowl of a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 3 minutes.
4. Add salt, vanilla, and eggs; mix to combine.
5. Reduce speed to low and gradually add flour mixture, mixing until just combined.  
6. Mix in chocolate chips.

 

Preparing to Bake

1. Using a tablespoon measure, drop heaping portions of dough about 2 inches apart on baking sheets lined with parchment paper.

 

 Baking

1. Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes.  
2. Remove from oven, and let cool on baking sheet 1 to 2 minutes.
3. Transfer cookies to a wire rack and let cool completely. Store cookies in an airtight container at room temperature up to 1 week. 

 

 

 

Here is another classic Carthay Circle favorite I found on the ohmy.disney.com blog. The Double Pear Martini is a very light and sweet pear cocktail that if you haven't tried you need to. This is the perfect cocktail on a hot day while relaxing in the cool dark Carthay Circle Lounge.

The Double Pear Martini:

• 1 ounce Double Cross vodka
• 1 ounce Absolut Pears vodka
• 1 ounce Kern’s Pear Nectar
• 1/2 ounce fresh lime juice
• 1/4 ounce Monin agave nectar
• Garnish: 1 Chilean baby Pear

Pour all ingredients into a mixing glass. Add ice and shake for 10 seconds. Strain into a chilled martini glass and garnish with a Chilean baby Pear.

Since the parks have been closed Disneyland has been publishing some of their delicious and popular recipes online. I stumbled across their Manhattan recipe from Carthay Circle in DCA and it is one of the best I have had. So I wanted to share. Enjoy!

The Carthay Manhattan:

• 2 Oz Rye Whiskey  (If you don’t have Rye Whiskey, you can use Bourbon or blended Whiskey)
• 1/2 Oz Sweet Vermouth 
• 3 dashes of bitters 
•  Garnish (A cherry, usually) 

Stir it with some ice and then strain it into a lowball glass.

Gingerbread Ingredients:

• 1 1/2 sticks unsalted butter
• 3/4 cup brown sugar
• 2/3 cup “fancy” dark molasses *make sure it doesn’t say cooking, blackstrap, unsulphured, or lite
• 1 egg
• 3 1/2 cups all-purpose flour
• 1/2 tsp. baking soda
• 1 tsp. ground cloves
• 3 tsp. ground cinnamon
• 3 tsp. ground ginger
• 3/4 tsp. salt
• 1/4 tsp. ground cardamom
• 1 tsp. vanilla extract 
• 1/2 cup of water 

The no-bake cheesecake is a no brainier dessert it’s easy and tastes good. You could probably even make it camping if you had a good cold cooler. But most recently at work we had a nacho party and I was volunteered to bring a dessert. I decided to experiment with the Jello no-bake cheesecake by adding an horchata flair. This recipe is practically as easy as the recipe on the box, you just need to get crafty with the milk substitute.


Horchata No-Bake Cheesecake

Ingredients:
1 box of Jello No-Bake Cheese Cake
½ c. Heavy Whipping Cream
1 c. horchata
1 t. cinnamon
1 t. vanilla
1 pre-made graham cracker crust or use the crust mix that comes with cheese cake mix
caramel sauce

Preparation:

• Mix the horchata, heavy whipping cream, cinnamon, and vanilla in a bowl. (this is your milk alternative)
• Pour it in the mixer with the cheesecake mix and follow the directions on the box.
• Optional: When served drizzle caramel sauce over the slice.

 Enjoy

There are smells and tastes and instantly trigger memories. For me pizzelle cookies are the trigger that immediately teleports me to my grandma and grandpas home as a child. My grandmother recently asked if I wanted her pizzelle maker and of course I said yes. So even before I make my first batch I  wanted to share the manual, that includes the recipe and operation, with everyone.

Korean Sauce (Beef Dip)
Ingredients:
1 c. Soy Sauce
1½ c. Water
1 T. Ground Black Pepper
3 T. Sesame Seed Oil
1 t. Ground Red Pepper
½ t. Cayenne Pepper
1 T. Fresh Garlic
1 T. Corn Starch


Preparation:
Mix all ingredients except corn starch.
Bring to a slow boil over medium heat.
Add corn starch to thicken.


Safari Skewers
Ingredients:
1 pound fresh asparagus (thick stalks)
1 pound bacon (regular cut)
1 lemon
Skewers








Preparation:
Cut asparagus and bacon into thirds. Wrap bacon around asparagus pieces, and skewer (place the pieces on horizontally and not lengthwise - be sure to pierce the end of the bacon to prevent it from unraveling).

Place on outdoor grill, turning frequently. Squeeze some lemon juice over the skewers while grilling.
Skewers are done when bacon is thoroughly cooked, and slightly charred around the edges.
Squeeze some extra lemon upon removing from the grill.


Spicy Beef Skewers
Ingredients:
1 c. Soy Sauce
1 1/2 c. Water
1 T. Ground Black Pepper
3 T. Sesame Seed Oil
1 t. Ground Red Pepper
1/2 t. Cayenne Pepper
1 T. Granulated Garlic
3 T. Cornstarch
18 1-oz. pieces Sirloin Beef Chunks
6 Bamboo Skewers


Preparation:
Combine all of the ingredients above and bring to a boil, adding cornstarch to thicken. Soak the bamboo skewers in water to avoid burning. Place 3 pieces of beef on each skewer and cook on the grill 3 minutes on each side or until desired doneness. Brush with sauce and serve.

Yield: 2 3/4 cups sauce
Servings: 6


Tahitian Sauce (Chicken Dip)
Ingredients:
4 Whole Cloves
1 T. Red Wine Vinegar
1 c. Ketchup
½ c. Crushed Pineapple
½ c. Pineapple Juice
½ c. Brown Sugar
½ c. Soy Sauce
¼ c. Orange Juice Concentrate
3 T. Water

Preparation:
Simmer cloves in vinegar for 5-10 minutes. Strain cloves and add other ingredients.
Bring mixture to slow boil over medium heat.


Tonkatsu Sauce (Chicken Marinade)
Ingredients:
1 c. Teriyaki Sauce
1 c. Soy Sauce
1 T. Red Wine Vinegar
1 c. Brown Sugar
½ c. Sherry Cooking Wine
2 Whole Bay Leaves
1 T. Ground Black Pepper
3 T. Grated Fresh Ginger Root
2 T. Fresh Garlic, finely minced







Preparation:
Mix ingredients and marinate chicken overnight in your refrigerator.

Another off the menu Drink the Adult Dole Whip is so good. I think it taste better then the real thing. You get the familiar Dole Whip taste, but there is an undertone of vanilla that just takes it to the next level. 

The Old Kungaloosh is a delicious drink at Disneyland Hotel's tiki bar Trader Sams.  it's made with vodka, coconut rum, Midori and pineapple juice. I wasn't sure about the Mdori but it adds a subtle layer that balances the drink out perfectly.

This is one of my favorite meals, I don't make it very often but it is super good.

Ingredients:

• 1 Roasted Chicken, you can get it already cooked at most grocery stores or Costco
• 1 cup frozen or wilted fresh chopped spinach (thawed and squeeze water out so it is dry)
• 4 tablespoons of chopped chives
• 1 cup of grated Monterrey jack cheese
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 cup cream of chicken soup

Instructions:

• Take the chicken apart, and cube 3 cups in 1/4 size cubes, set aside
• Mix all of the above ingredients together
• Purchase Pepperidge Farm Patty Shells (2 Pkgs) and let thaw to room temp
• Roll out with a little flour to approx. a 5" circle size
• Place the mixture on the lower half of the circle approx 2 tablespoons,
• Fold over top half and crimp with a fork to look like a turnover.
• Brush the tops with a mixture of beaten egg and 1teaspoon water
• Bake in over temp. of 425 for 18 minutes or until golden brown.

After tasting every drink at our local Tiki bar my wife and I wanted to reproduce our favorite The Macadamia Nut Chi Chi. This drink is easy to make, but the most important part of the drink is a good quality Macadamia Nut liqueur. We cheeped out the first time and the drink tasted horrible, after finding the Trader Vics Macadamia Nut liqueur we reproduced the drink exactly.

A delicious evening at Trader Sam's tasting some secret menu drinks. I will post the recipes as I find them in this post so keep checking back.

1. Krakatoa, this isn't a secret menu item but gets an honorable mention due to its excessive rum content.


2. Old Kungaloosh, delicious drink it's vodka, coconut rum, midori and pineapple juice. I wasn't sure about the midori but it ads a subtle layer that balances the drink out perfectly. It was 9 out of 10 Recommend.

The Blue Bayou Gumbo Recipe

Step 1: Brown Roux
Ingredients: