These Disney Cruise Recipes bring the Magic and Wonder of Disney cruise food to your home.
Whether it is Tiana’s famous beignets or a delicious Chocolate Souffle from Palo, there is something for everyone.
Disney Cruise Line Recipes
Palo Eggs Benedict
This delicious Eggs Benedict is served at Palo Brunch on all the Disney Cruise Ships.
There are 3 different versions available on the Palo Brunch Menu.
The traditional Eggs Benedict with Ham, Eggs on Toasted Muffin with Smoked Salmon and Hollandaise, and Eggs Florentine with Spinach and Hollandaise.
Whichever version of Eggs Benedict you pick, be sure to follow the recipe below. I
t really is worth making your own Hollandaise and if you have never poached an egg before, you will be surprised by how simple and satisfying it is.
- 1 1/2 cups white wine vinegar
- 5 peppercorns
- 1 shallot, finely sliced
- 1 sprig fresh tarragon
- 3 large free-range egg yolks
- 1 cup melted and skimmed (clarified) unsalted butter, warm
- 1/2 lemon, juiced
- Salt and freshly ground black pepper
- 1/4 cup white wine vinegar
- 10 eggs
Toasted English Muffins with Smoked Salmon:
- 5 English muffins, split
- 5 ounces salted butter, softened
- 15 ounces sliced Scottish smoked salmon
- 2 ounces American caviar
Toasted English Muffins with Ham:
- 5 English muffins, split
- 5 ounces salted butter, softened
- 15 oz thinly sliced, cooked rosemary ham
- ½ bunch chives, finely sliced
- To make the Hollandaise Sauce: Combine the white wine vinegar, peppercorns, sliced shallots and tarragon in a saucepan. Bring to the boil and reduce by half. Strain through a sieve and reserve the liquid.
- Boil a large pot of water, then lower and keep at a simmer. Place the egg yolks in a bowl that will fit over the pot of simmering water but not touch the water. Add 1 tablespoon of the reduced vinegar to the eggs and place the bowl on top of the pot, making sure the water does not touch the bottom of the bowl. Beat the eggs with a balloon whisk, occasionally removing the bowl from the heat so the mixture does not become scrambled, until the eggs thicken and double in size.
- Remove the bowl from the pot, then whisk a small ladle of the warm clarified butter into the eggs. Continue to gradually add the butter while whisking. If the sauce becomes too thick, add a small amount of warm water. Whisk in the lemon juice and season with salt and pepper. Keep warm.
- For the poached eggs: Mix the white wine vinegar, some salt and 5 cups water in a pan, bring to the boil and then bring down to a simmer. To poach the eggs, crack each egg into an individual small bowl. Use a whisk to gently stir the simmering poaching liquid in a counter-clockwise direction, and pour each egg into the water in the same direction the water is moving. Gently simmer for 1 minute. Remove with a strainer, drain and place onto a garnished English muffin half. (If you are keeping the eggs for later, remove them from the water with a strainer and place immediately in salted ice water. Reheat them in the same cooking water.
- For the toasted English muffins: Meanwhile, place the English muffin halves into a toaster and toast until golden brown. While the muffins are still warm, spread the softened butter onto the open toasted side of each. Layer 1 1/2 ounces of the sliced salmon or ham on each buttered muffin half.
- Spoon 2 tablespoons of the hollandaise sauce over each poached egg. Garnish with 1/2 teaspoon of the caviar (for salmon) or chives (for ham).
Mickey Waffles Recipe
These Mickey Waffles are also on the Palo Brunch Menu. What you almost don’t appreciate from this picture is just how huge that Mickey Waffle is!
You don’t need to make your Mickey Waffle quite as large or as fancy as this. The presentation is wonderful here, with the pots of whipped cream, mixed berries, and strawberry compote.
However, you can just as easily use this Mickey Waffles Copycat Recipe to quickly make breakfast for the family.
Just add maple syrup and you can guarantee everyone will be asking for a second serving.
This Mickey Mouse Waffle Maker is good value and produces consistently good results. However, if you can spend a little more this Mickey Mouse Double Flip Waffle Maker will allow you to make authentic Mickey waffles 6 at a time.
Mickey Waffle Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 3 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 2 large eggs with whites and yolks separated
- 1 cup buttermilk
- 1/2 cup milk
- 1 cup unsalted melted butter
- 1 teaspoon pure vanilla extract
Preheat waffle iron.
In a large bowl, combine the flour, sugar, baking powder and salt into a large mixing bowl.
In a medium-sized bowl whisk the egg whites until stiff peaks form.
Place melted butter, buttermilk, milk, vanilla, and egg yolks into a large bowl and whisk to combine. Slowly stir into dry ingredients.
Fold egg whites into the mixture.
Spoon the batter into your Mickey Waffle Iron. Close the lid and wait to cook for approximately 90 seconds. This time will vary depending upon your particular waffle iron.
Place waffles on a cooling tray
Serve with maple syrup, whipped cream and fruit compote.
Princess Tiana Beignets
You just can’t get enough for Princess Tiana’s famous beignets. These are served in Princess Tiana’s Place on the Disney Wonder.
If you can’t get enough of them on board you can even buy them in the French Quarter Bar.
Join in all the Mardi Gras celebrations without even having to leave home and enjoy some good old-fashioned homemade beignets!
Princess Tiana’s Beignet Recipe
If you have always wanted to make Princess Tiana’s Famous Beignet Recipe here is the recipe!
- 1 1/2 cups warm water
- 1/2 cup of white sugar
- 2 1/4 teaspoons active dry yeast
- 2 large eggs
- 1 cup evaporated milk
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 6 1/2 cups bread flour, divided
- 1/4 cup unsalted butter
- 1 quart vegetable oil for frying
- 1/4 cup confectioners sugar for dusting
- Stir together the warm water, sugar, and yeast, in a large mixing bowl. Let sit and dissolve for 5 to 10 minutes, until smooth.
- Add the eggs, evaporated milk, vanilla extract, and salt, and mix on low with a hand mixer until combined.
- Add 3 cups of the flour, one cup at a time. Add the butter and continue to mix on low until the dough is sticky, but smooth, Add the remaining flour and mix until just combined.
- Cover with plastic wrap and chill overnight. The dough will rise as it chills.
- Remove dough from the refrigerator and let rest at room temperature for about 30 minutes.
- Roll out the dough on a floured surface to 1/8 think, and slice into 2-inch squares.
- Heat vegetable oil in a Dutch over of electric fryer until the temperature reaches 375 F.
- Place a few of the uncooked beignets in the hot oil and fry them, turning once, until they are puffy and golden brown on both sides, about 1 to 2 minutes per side.
- Remove the beignets from the oil and place on paper towels to remove excess oil.
- Transfer the beignets to a serving dish and dust with a light layer of powdered sugar. Repeat with the remaining dough squares. Once all the beignets are done, add a generous dusting of powdered sugar and serve.
The Tiana’s Place version serves these with chocolate sauce for a completely indulgent experience!
This recipe is from the delightful Entertaining with Disney book. This book is beautifully presented with lots of recipes and ideas for Disney-themed entertaining.
Disney Cruise Line Palo Chocolate Souffle Recipe
This is one of my very favorite Palo desserts. Just when you think you really cannot eat any more food, your server brings you this!
- 3 tablespoons butter, plus more for greasing the soufflé cups
- 6 tablespoons sugar, plus more for dusting the soufflé cups
- 1 cup milk
- 3 tablespoons all-purpose flour
- 3 tablespoons Dutch-processed cocoa
- 2 ounces (2/3 cup) semisweet or bittersweet chocolate, melted
- 4 eggs, separated
- Vanilla Sauce (recipe follows)
- Preheat oven to 350°F.
- Set a full kettle of water on to boil.
- Butter six 4-ounce soufflé cups and coat with sugar; set aside.
- Bring the milk to a boil in a small saucepan. Meanwhile, melt the butter in a medium saucepan over medium heat. Add the flour and cocoa to the butter and beat with a whisk to a smooth, paste-like consistency. Reduce heat and cook for 1 minute.
- Slowly add the hot milk, whisking until smooth, then blend in melted chocolate. Let cool for 5 minutes, then stir in egg yolks.
- Beat egg whites in a separate bowl until frothy. Slowly add sugar, 1 tablespoon at a time, until stiff, glossy peaks form. Stir a heaping spoonful of egg whites into the chocolate, then fold in the remaining whites just until combined.
- Pour the batter into prepared soufflé cups. Place cups in a large baking dish and add enough boiling water to reach half-way to the sides of the soufflé cups.
- Bake for 20 minutes. Serve immediately, with warm vanilla sauce.
- 1 1/4 cups heavy cream
- 1/4 vanilla bean, split lengthwise
- 3 tablespoons sugar
- 2 small egg yolks
- Bring cream and vanilla bean to a low boil in a saucepan over medium heat.
- Combine sugar and egg yolks.
- Add 2 spoonfuls of boiling cream to egg mixture and stir well, then pour back into the remaining cream and continue to cook over low heat, stirring constantly for 3 to 4 minutes.
Which of these Disney Cruise Copycat Recipes do you want to try?
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