3 measures of fluxweed = 3 pinches of ground nutmeg
2 bundles of knotgrass = 2 cinnamon sticks
4 leeches = 2 vanilla beans, cut in half and split open down the middle
2 measures of lacewing flies = 2 cups of white chocolate chips
3 measures of boomslang skin = 3 tablespoons of grated (gourmet) chocolate bar
1 measure of ground bicorn horn = 1 tablespoon of sugar
+ 1 scoop of lacewing flies = 1 tablespoon of white chocolate chips (for each cup)
Pour milk and heavy cream into a large pot and heat on medium-high heat. Add in nutmeg. Drop in cinnamon sticks and vanilla beans. Reduce heat to medium-low. Add in chocolate chips and grated chocolate bar. Finally, add in sugar. Stir well. Reduce heat to low, cover and simmer for 20 minutes.
Turn off heat. Ladle into serving cups and top with 1 tablespoon of chocolate chips. Enjoy while watching Harry Potter & the Chamber of Secrets.
1 (28 ounce) can diced tomatoes, pureed in blender
1 tablespoon sugar
cracked black pepper
1 cup white wine (or substitute 1 cup water)
5 cups chicken broth
1/3 cup parmesan cheese, cubed
1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh basil, finely chopped
4 bay leaves
1/4 teaspoon cayenne pepper
sea salt, to taste
2 cups heavy cream
1/2 cup fresh parsley, chopped
green onion, for garnish (optional)
Melt the butter in a large pot. Add the onion and cook until tender and almost translucent (about 3 minutes). Add in the leeks and garlic and cook until the onions are completely translucent (about 2 more minutes). Pour in the pureed tomatoes. Stir. Add the sugar and black pepper. Stir well. Now add in the white wine. Bring to a boil and then reduce heat. Let simmer for 10 minutes until the wine has reduced. The liquid will become thick and the steam won't have the smell of alcohol any longer.
Pour in the chicken broth. Now add the: cubes of parmesan, thyme, basil, bay leaves, cayenne pepper and sea salt. Reduce heat to low, cover and let simmer 20 minutes.
Remove lid. Add in the heavy cream and parsley. Recover and let simmer an additional 10 minutes on low. Serve* with crusty French bread or a baguette.
*If you don't like it with the chunky veggies, then pour it back into your blender (a few cups at a time) and puree the soup before serving.
Disney's Hollywood Studios is currently celebrating "Frozen Summer Fun" (runs through 9/1/14) and during this time the park is offering a variety of Frozen-themed merchandise, beverages and treats. One of those specialty beverages is called the "Let It Glow" Drink. It's a non-alcoholic cocktail that is served with a glow cube. And in this episode of The Disney Diner I'm going to show you how you can make it at home so you can have Frozen Summer Fun all year-round. Enjoy!!
CLICK BELOW TO LEARN
HOW TO MAKE THIS RECIPE
THE DISNEY DINER'S
Thanks for watching!!!
"Let It Glow" Drink *serves 2
16 ounces pineapple juice (either pre-mixed bottled, or frozen concentrate)
16 ounces ginger ale, chilled
4 tablespoons grenadine (found near alcoholic beverages in grocery store)
maraschino cherries, for garnish
glow-in-the-dark ice cube (mine is from WDW but you can also find them online)
Directions: If using the frozen concentrate, then you'll need to mix it in a pitcher with 3 cans of water first. If using the bottled/pre-made, then you can bypass this step. Pour the pineapple juice and ginger ale into a blender pitcher. Add the grenadine. Blend for a few seconds. (If you don't own a blender, you can still make this drink, just stir the ingredients very well in a large pitcher.) Pour into 2 tall glasses and garnish with maraschino cherries. Turn your glow cubes on and drop them in. Sip and enjoy!