Woo-Hoo! Take a Tour of Duckburg

You may remember the city of Duckburg from DuckTales, where Scrooge McDuck had his mansion on one end of town and his coveted money bin on the other. Our partners at Disney Television Animation uncovered some background art that shows off the streets and alleyways of Duckburg.

Let’s take a closer look at this beautiful background art.

 

Be Our Guest Restaurant’s Salmon with Leek Fondue

Ingredients

Leek Fondue
1/2 pound leeks, roots and tough dark green tops removed and discarded
1/2 cup diced white onion
1 teaspoon chili flakes
1 cup orange juice
1/2 cup white wine
1/2 teaspoon coarse salt, plus additional to taste
2 tablespoons butter
Freshly ground black pepper, to taste Saffron Potatoes
2 pounds Yukon gold potatoes, quartered
1 teaspoon saffron
1 cup cream
2 tablespoons butter
1 teaspoon coarse salt, plus additional to taste
Freshly ground black pepper, to taste Salmon
4 (7-ounce) skinless salmon fillets
Extra virgin olive oil
Coarse salt and freshly ground black pepper, to taste

Garnish
Fresh chives

Preparation

For Leek Fondue
Quarter leeks, slice, and place in a bowl of clean water; wash leeks in water, letting any dirt fall to the bottom. Drain and pat dry with paper towels. Combine leeks, onion, and chili flakes in a small saucepan. Add orange juice and wine, stir to combine, and bring to a boil over high heat. Stir in salt. Reduce heat to medium and simmer until leeks are very tender, about 35 minutes. Remove from heat and stir in butter.

For Saffron Potatoes
Combine potatoes with enough cold water to cover by 1 inch in a large saucepan. Lightly crush saffron and add to the pan; stir to combine. Bring to a boil over high heat, then simmer, covered, until potatoes are fork-tender, about 10 minutes. Drain potatoes and return to pan over very low heat; add cream and butter, and mash. Season to taste with additional salt and pepper.

For Salmon
Season salmon with salt and pepper. Place enough oil in a large sauté pan to lightly coat the bottom. Heat oil over medium-high heat until it shimmers; add salmon fillets and cook until just opaque in the center, approximately 3 to 4 minutes per side depending on thickness.

To serve:
Place a dollop of saffron potatoes in the center of each serving plate. Place a salmon fillet over potatoes and top with approximately 3 tablespoons of leek fondue. Garnish with chives, if desired.

This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version. All recipes are the property of Walt Disney Parks and Resorts U.S., Inc., and may not be reproduced without express permission.

 

`AMA`AMA’s Pineapple-Coconut Cobbler

Savor some of the sweet flavors of the South Seas

with this mouthwatering recipe for Pineapple-Coconut Cobbler.

This delicious dessert blends the rich creaminess of coconut and the tart sweetness of pineapple
– Hawai’i’s signature fruits.

At Aulani guests will find authentic island fare with a contemporary twist. Patrick Callarec, executive chef, Aulani, brings 30 years of culinary savoir faire to the new resort’s dining experience. Having worked in Hawai`i before, he was thrilled at the prospect of building a menu for the new resort from the ground up with the Islands’ generous array of local products. “To create this type of contemporary cuisine on an island where you have an incredible abundance of seafood and all the local farmers is great,” the French-born chef says.

“It allows you to be very creative and use some of the freshest ingredients in the world.”

This delicious dessert from Aulani’s `AMA`AMA restaurant blends the rich creaminess of coconut and the tart sweetness of pineapple—Hawai`i’s signature fruits. Top the warm confection with vanilla ice cream and bring the taste of Aulani into your own home.

Ingredients

1 medium pineapple, peeled, cored, and diced
1/3 cup packed light brown sugar
1 cup shredded coconut
1/2 cup all-purpose flour
1/2 cup sugar
1/2 cup whole or 2% milk
1/4 cup melted butter
1/4 teaspoon baking powder
Pinch fine salt
Vanilla ice cream, for serving

Preparation

Preheat oven to 350°F. Butter a small (8×6-inch) baking pan; set aside. Combine pineapple and sugar in a medium sauté pan over medium heat. Cook until sugar melts and mixture is golden.

Transfer mixture to a bowl, stir in coconut, and set aside. Combine flour, sugar, milk, melted butter, baking powder, and salt in a large bowl; stir until combined. Pour batter into prepared baking pan, and top with pineapple mixture. Bake 35 to 45 minutes, or until golden brown and cooked through. Serve warm with vanilla ice cream. Serves 6.

This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version. All recipes are the property of Walt Disney Parks and Resorts U.S., Inc., and may not be reproduced without express permission.

Trader Sam’s Panko-Crusted Chinese Long Beans with Sriracha Mayonnaise

Trader Sam’s Enchanted Tiki Bar, which takes its name from the familiar “head salesman” of the Disneyland Jungle Cruise, not only has fantastic beverages, but amazing food!

D23 presents a hot appetizer from Trader Sam’s Enchanted Tiki Bar,

at the Disneyland Hotel, to pair with the restaurant’s enchanting drinks.

Ingredients

Sriracha Mayonnaise
3/4 cup mayonnaise
1 teaspoon sriracha (Asian chili sauce)
1 teaspoon rice wine vinegar
1 teaspoon coarse salt
1 teaspoon cleaned and thinly sliced green onion, green part only
1/4 teaspoon fresh lime juice
1/4 teaspoon chopped garlic
1/8 teaspoon freshly ground black pepper
Panko-Crusted Chinese Long Beans
1 cup all-purpose flour
1 tablespoon seafood spice
1 tablespoon cornstarch
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon coarse salt
1/8 teaspoon freshly ground black pepper
4 cups canola oil, for frying
3/4 pound Chinese long beans*, cut into 4-inch-long pieces
4 eggs, beaten2 cups panko (Japanese bread crumbs)
Coarse salt, to taste
*Chinese long beans can be found in Asian-foods supermarkets. You may substitute thin green beans.

Sriracha Mayonnaise
Combine mayonnaise, sriracha, vinegar, salt, green onions, lime juice, garlic, and pepper in small bowl. Refrigerate until ready to serve.

Panko-Crusted Chinese Long Beans
Combine flour, seafood spice, cornstarch, garlic powder, onion powder, salt, and pepper in a shallow bowl. Line a baking sheet with paper towels; set aside. Pour oil in a deep pot to a depth of 1 inch. Heat over medium-high heat to 350°F. Moisten long beans; dredge in flour mixture. Dip in beaten eggs, then roll in panko. Working in batches, gently place in hot oil until golden brown, about 2 to 3 minutes, using tongs or a slotted spoon to gently turn beans every 45 seconds. Transfer fried beans to prepared baking sheet and season lightly with salt. Serve with Sriracha Mayonnaise.

This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version. All recipes are the property of Walt Disney Parks and Resorts U.S., Inc., and may not be reproduced without express permission.

Toy Story Hamm-It-Up Cookies

These Toy Story Hamm caricature cookies will prove as popular as the pig that inspired them.

Ingredients

Batch of sugar cookie dough (see recipe below)
1 to 114 cups white decorating cookie icing (sold in the baking aisle of the grocery store)
Red food coloring
Mini pink jelly beans
Chocolate chips
Chocolate sprinkles
Small red gumdrops

Preparation

  1. Roll half of the dough to 14-inch thickness.
  2. Use a 214-inch round cookie cutter to cut out circles for the pigs’ heads, and bake them according to the recipe directions.
  3. Roll out the remaining dough to 38-inch thickness, and use a 112-inch round cookie cutter to cut out a “snout” for each head. Again, bake the cookies as directed.
  4. Meanwhile, slice a jelly bean in half, as shown, to create a pair of nostrils for each pig.
  5. Next, stir a bit of red food coloring into the cookie icing until you have a shade of pink you like.
  6. One at a time, frost the smaller snout cookies and gently press a pair of nostrils into the icing. Set the snouts aside until the icing hardens.
Toy Story Hamm it Up Cookie Jelly Beans
Slice a jelly bean in half, as shown, to create a pair of nostrils for each pig. Next, stir a bit of red food coloring into the cookie icing until you have a shade of pink you like.

Frost one of the larger round cookies and gently press one of the snouts into the icing near the lower edge of the head. Before the icing sets, press a pair of chocolate chip eyes (tips down) in place, and add chocolate sprinkles for eyebrows. For ears, slice a red gumdrop in half vertically, as shown. Remove a thin slice from the bottom of each ear to create a sticky surface, and press the ears in place against the top of the cookie, using dabs of icing to help hold them if needed.

Assemble the rest of the cookies in the same manner. Allow the icing to fully set up before serving the cookies. Makes about 2 dozen Hamm-it-up cookies.

Sugar Cookie Dough

When you’re making cut-out cookies, you need dough that will hold its shape during baking, and this recipe fits the bill. Many of the ready-made refrigerated doughs sold at grocery stores tend to spread, so if you plan to use one of them, you’ll probably need to add flour to stiffen it. Either way, it’s always good practice to do a trial run by first baking a single cookie to see how it holds up. If the dough loses its shape, try chilling it or kneading in a bit more flour.

Ingredients

234 cups flour
1 teaspoons baking powder
12 teaspoon salt
11 tablespoons butter, softened
34 cup granulated sugar
1 large egg
1 teaspoon vanilla extract

Preparation

  1. Sift together the flour, baking powder and salt into a bowl, and then set the mixture aside.
  2. In a large mixing bowl, beat the butter and sugar until light and well combined.
  3. Add the egg and vanilla extract and beat well. Stir in the flour a third at a time.
  4. After the last addition, knead the dough briefly if needed to incorporate all of the flour. The finished dough should be smooth and stiff.
  5. Divide the dough into two portions, pressing each into a disk and wrapping it in plastic. Keep the dough chilled until you plan to use it.
Toy Story Hamm it Up Cookies
Frost one of the larger round cookies and gently press one of the snouts into the icing near the lower edge of the head. Before the icing sets, press a pair of chocolate chip eyes (tips down) in place, and add chocolate sprinkles for eyebrows.

When you’re ready to bake the cookies, work with one disk of dough at a time. Allow the dough to set at room temperature briefly so that it softens just enough to roll it.

Meanwhile, heat the oven to 350 degrees and line a baking sheet with parchment paper. Set the dough on a flour-dusted sheet of waxed paper and roll it out to 14-inch thickness. Cut out the cookies and bake them until the edges turn a light golden brown, about 6 to 9 minutes, depending on the size. Then transfer the cookies to a wire rack to cool.

Never-Before-Released, Exclusive Photos From Walt Disney’s Camera Found in the Walt Disney Archives

When the D23 staff visited the Walt Disney Archives to examine some extremely rare photographs sourced from rolls of film found in Walt’s personal camera (see more discoveries in the latest episode of Armchair Archivist), the pinch-me moments that followed lasted only for a few seconds. Disney archivists had recently rediscovered these amazing photographs and were excited to share the magic these images had in store. Here we present a sampling of this collection; glimpses of the extraordinary life of Walter Elias Disney.

Disney fans are well aware of some of Walt Disney’s original inspirations for Disneyland, as described in this 1963 interview with the Canadian Broadcasting Company, where he remembers trips to the Griffith Park merry-go-round.

As Walt explains in the above video, Sundays were daddy’s time to be with his daughters, and they would often visit the carousel at Griffith Park in Los Angeles, California.photo of young Roy E. Disney Riding Carousel Griffth Park, Los Angeles circa 1930s

Photographs from the camera reveal that Roy E. Disney also accompanied his uncle’s family—at least he did on this occasion (c. late 1930s).

Additionally, these photo below were taken with Walt’s personal camera throughout his life. The photos show candid moments, now available to the general public, from his travels.

Practical Café’s Cheesy Enchilada Soup Recipe

Ingredients

Soup
1/4 cup vegetable oil, plus 2 tablespoons, divided
5 yellow corn tortillas, cut into thin strips
1 yellow onion, chopped
1 tablespoon finely chopped garlic
1 red bell pepper, chopped
1/2 cup corn
5 cups chicken stock
15-ounce can tomato puree

1/2 teaspoon coarse salt
1 1/4 teaspoons chili powder
1/4 teaspoon freshly ground black pepper
1 1/4 teaspoons sugar
3/4 teaspoon Tapatio hot sauce
1 teaspoon Worcestershire sauce
4 teaspoons flour

1/2 cup water
2 1/2 cups shredded cooked chicken
1/2 cup heavy cream
1/4 cup sour cream
1 cup shredded mild cheddar cheese
1/2 cup black beans, drained and rinsed
1/4 cup chopped fresh cilantro, for garnish

Preparation

  1. Heat 1/4 cup vegetable oil in a 10-inch skillet.
  2. When oil is hot, add tortilla strips and stir until golden and crisp, 2 to 3 minutes. Drain on paper towels and set aside.
  3. Cook onion in remaining 2 tablespoons oil in a medium saucepan over medium heat until translucent.
  4. Add garlic, bell pepper and corn; cook for about 2 minutes.
  5. Stir in chicken stock, tomato puree, salt, chili powder, pepper, sugar, hot sauce, and Worcestershire sauce; bring to a boil. Lower heat and simmer for 15 minutes.
  6. Whisk flour and water in a small bowl and stir into soup. Bring to a boil, then simmer 4 minutes.
  7. Add chicken and bring back to a simmer.
  8. Stir in cream, sour cream, shredded cheese, and black beans.
  9. To serve, garnish with fried tortilla strips and cilantro. Serves 6 to 8.

This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version. All recipes are the property of Walt Disney Parks and Resorts U.S., Inc., and may not be reproduced without express permission.

The Fairy Tales Walt Disney Produced in Kansas City

Before the Alice Comedies, Oswald the Lucky Rabbit, and Mickey Mouse, Walt Disney produced one-minute shorts, known as the Newman Laugh‑O‑grams, for the local Newman cinema chain in Kansas City. He then went on to open his first animation studio and create a series of six modernized fairy-tale shorts, known as the Laugh‑O‑grams.

“I started, actually, to make my first animated cartoon in 1920. Of course, they were very crude things then, and I used sort of little puppet things.” —Walt Disney

During his time in Kansas City, Walt Disney produced the Newman Laugh‑O‑grams for a local cinema. The Newman Laugh‑O‑grams were very short subjects, lasting less than a minute, and dealt with topical local issues. Few of these “Lafflets” survive.

The following video provides an assortment of clips from those first Newman Laugh‑O‑grams.

More substantial were the six Laugh‑O‑grams that followed in 1922. These can really be regarded as Walt’s first entries into the realm of the animated short. They were The Four Musicians of Bremen, Little Red Riding Hood, Puss in Boots, Jack and the Beanstalk, Goldie Locks and the Three Bears, and Cinderella. All of them were retellings of the original stories, updated and drastically changed. They cannot be described as good cartoons, but they can certainly be said to “show promise.” There is an unusual attention to detail in them, as for example in Puss in Boots where the individual members of the crowd at a bullfight are animated. These shorts are marred, however, by repetitiveness—every good gag is repeated several times over, until it stops being a good gag. Critics claimed this was laziness on the part of the Laugh‑O‑gram company (and later the Disney company)—that they were using the same animation several times over in order to bump the shorts up to length—but Walt explained that the repetitions were for humorous effect. Significantly, the practice ceased.

Of the characters in three of these shorts, we know nothing except that there was a Jack with a beanstalk, a Goldie Locks with three bears, and a girl with a red riding hood. If there are any prints still extant, they are not known to the Disney Archives. Of Cinderella we know a bit more. Her only friend is a cat. The role of the Fairy Godmother is not to turn a pumpkin into a coach but a garbage can into a Tin Lizzie; the cat drives Cinderella in this to the Prince’s ball. Walt was to return to the subject more seriously several decades later.

Viewing The Four Musicians of Bremen and Puss in Boots, however, gives us a fair impression of the way the characters were treated in the other four Laugh‑O‑grams.

In The Four Musicians of Bremen, the central character is a little black cat—one is tempted to think of him as Julius in an earlier incarnation, especially when he displays the ability to pull off his tail and use it as a baseball bat. (This cat uses the tail to knock away incoming cannonballs.)

The other three musicians are a dog, a donkey, and a chicken. They are blamed for everything that goes wrong in town and chased out. They pause for a rest by a pond and realize that they are hungry (hunger is personified as a demon with a pitchfork that he stabs at the relevant stomach). The cat has an idea: if they play their instruments, they might charm a fish from the pond to dance to the music. This plan is successful, to an extent. A fish does indeed emerge from the water but, in his attempts to catch it, the cat falls into the pond, where a swordfish pursues him. In fact, he is pursued right back out of the water and, with his companions, up a tree that the swordfish proceeds to saw down. The four musicians fall down through a chimney into a house full of robbers, who dash out and start attacking the house with cannons. This is where the cat uses his tail as a baseball bat; later, having hitched a lift aboard a flying cannonball, he uses the tail also to belabor the robbers. He falls off his cannonball in due course and loses all nine of his lives; however, he manages to catch hold of the last one just in the nick of time and survive—as do the other three musicians, so that all four of them can live happily ever after.

Clearly the tale has little by way of coherent plot—it is essentially a good excuse for a series of visual gags. The same can be said of Puss in Boots, the third of the Laugh‑O‑gram shorts to be released. Just as the rest, Puss in Boots depends for its gags on extensive digressions from the main plot and the frequent use of repeated segments of action. It has little in common with the traditional tale.

At any level, Puss in Boots is a fairly primitive piece of work—as were the other Disney shorts of the Laugh‑O‑gram years (and, in fairness, the shorts being produced by everyone else at the time). The animation is somewhat rudimentary and the characterization nonexistent, the plot is as rickety as a perpetual‑motion machine and rather less convincing, and as we have noted, any gag that looks as if it might have some remote chance of being funny is forthwith repeated several times in order to hammer that chance into oblivion. In terms of plot and gags, in fact, the overall feeling one gets from the movie is that it is the work of immature minds—which of course it is. As in any other sphere of the creative arts, it is unfair to criticize a great artist on the grounds of the work produced in his adolescence—and Walt, at age 20, was at the time of this film’s production still barely more than an adolescent.

However, the movie is of some importance in the development of the Disney oeuvre for one reason: the character of Puss in Boots himself. Like the cat in The Four Musicians of Bremen, he forms an essential stage in the evolution of what would prove to be Disney’s first major cartoon‑character creation: that of Julius. The big difference between the two is not so much a physical one (the two are quite similar in appearance) as one of characterization, because at some stage in the years between 1922 and 1924, Disney learned the art of giving his characters that most elusive quality of all: personality.

Kermit’s Shocking Transformation!

By Jim Fanning

As narrator of the classic Muppets special, The Frog Prince, Kermit quite naturally noted, “The reason it’s such a fine, fantastic story is that it’s all about frogs. What could be nicer?” But don’t leapfrog to the conclusion Kermit started out as a frog—he evolved.

The earliest version of the character that would come to be known as the Muppets’ leading man, uh, frog, first appeared in 1955 as more of a lizard-like, abstract character on Jim Henson’s Sam and Friends Washington, D.C. TV show.

“We made the first Kermit from one of my mother’s old coats with Ping-Pong balls for his eyes.” —Jim Henson

Jim always asserted that Kermit first acquired his froggy identity on The Frog Prince in 1971 but his evolution from abstraction to amphibian began before that. In the TV special Hey, Cinderella!, produced in 1968, Kermit is a self-professed frog, and Jim described Kermit as a “frog-type Muppet” during this era. “We frog-afied him over a couple of television specials we did years ago, before Sesame Street,” Jim later recalled. “So he just slowly became a frog. I don’t think there was a conscious move to do that.”

Whatever his non-amphibious origins, the short, green, and spindly-armed star’s evolution certainly proves the axiom of survival of the froggiest. Hi-ho!