4 Recipes Inspired by Disney’s Grand Californian Hotel & Spa

Disney’s Grand Californian Hotel & Spa offers supreme accommodations and amenities to ensure each stay is magical. It is also located conveniently in the center of the Disneyland Resort. This hotel is also known for its rich dining experiences. This brings me to some of my favorite recipes inspired by menu items you can find at the Grand Californian.

Apple Crisp – This delicious dish used to be on the menu at Napa Rose. Apple Crisp is definitely a year-round treat and this one will have your taste buds celebrating.

Ingredients

For the apple filling:

• 1 ½ pounds crisp apples, such as Fuji or Braeburn
• 3 tablespoons unsalted butter
• ¾ cup sugar
• ¼ cup fresh lemon juice
• 2 tablespoons Calvados (apple brandy)
• 2 teaspoons cornstarch

For the crumble topping:

• 1 cup all-purpose flour
• ½ cup sugar
• ½ cup brown sugar
• ½ cup oats
• ¼ cup chopped pecans
• ¼ cup shredded coconut
• 3 tablespoons unsalted butter

For the manchego cheese ice cream:

• 8 egg yolks
• ¾ cup sugar
• 2 cups heavy cream
• 3 cups half-and-half
• 1 vanilla bean, split lengthwise
• ½ pound Manchego cheese, cut into 1-inch cubes

Directions

For the apple filling:

1. Peel apples and cut into ¼-inch dice. Set aside.
2. Melt butter in a large sauté pan over medium heat; add sugar, and stir about 2 minutes or until sugar melts.
3. Add diced apples, and cook about 3 minutes or until apples just begin to soften. Combine lemon juice, Calvados, and cornstarch in a small bowl; stir until cornstarch is dissolved.
4. Add lemon juice mixture to the pan, and cook about 4 minutes, stirring until juices thicken. Serve warm.

For the crumble topping:

1. Preheat oven to 350 degrees F.
2. Combine flour, sugar, brown sugar, oats, pecans, and coconut in a large bowl; stir until well combined. In a microwave-safe bowl, melt butter. Slowly add melted butter to the bowl, stirring to incorporate.
3. Pour mixture onto an un-greased cookie sheet, breaking up large clumps with your fingers. Bake 10 to 14 minutes, or until golden brown. Set aside to cool slightly; break up any remaining big pieces to achieve a crumbly consistency.

For the Manchego cheese ice cream:

1. Whisk together egg yolks and sugar in a large bowl until pale and fluffy; set aside.
2. Combine cream, half-and-half, and vanilla bean in a medium saucepan over medium-high heat; bring to a simmer. Slowly ladle 1 cup hot cream mixture into egg yolks, whisking constantly. Pour egg-cream mixture back into the saucepan, and cook about 4 minutes, stirring constantly, until mixture coats the back of a wooden spoon. Pour mixture into a large bowl.
3. Add cheese cubes and stir. Cool to room temperature, stirring occasionally. Once cooled, pour custard through a fine-mesh sieve into a large bowl. Discard cheese and vanilla bean. Refrigerate custard until cold, then freeze in an ice-cream maker according to manufacturer’s instructions.

To serve:

1. Spoon apple filling into serving dish and sprinkle with crumble topping.
2. Serve with a scoop of Manchego cheese ice cream on the side.

Caramel French Toast – this scrumptious dish can occasionally be found at the buffet during Brunch at Storyteller’s Cafe. Now you can make it at home!

Ingredients

Caramel Sauce

• 4 tablespoons butter
• 1/2 cup brown sugar
• 3/4 cup heavy cream

Vanilla Sauce

• 2 egg yolks
• 2 tablespoons sugar
• 1 cup milk
• 1/2 vanilla bean, split and scraped

French Toast

• 1 jumbo egg
• 1 cup whole milk
• 1/8 teaspoon vanilla extract
• 1 tablespoon butter
• 8 pieces Texas toast-style thick bread

Directions

Caramel Sauce

1. Melt butter in a small saucepan over medium heat
2. Add brown sugar and mix well
3. Add cream and bring to simmer
4. Keep warm until needed

Vanilla Sauce

1. Whisk together the yolks and sugar in a small bowl
2. In a saucepan, bring the milk and vanilla beans to a low boil, then remove from heat
3. Add a little of the heated milk to the egg mixture to temper it, then add the tempered egg mixture to the heated milk
4. Simmer over medium heat for a few minutes, stirring constantly, until lightly thickened but do not boil
5. Transfer to a bowl and set aside in an ice bath

French Toast

1. In a shallow bowl, beat together egg, milk, and vanilla extract
2. Place a large skillet over medium-high heat and add a tablespoon of butter
3. One at a time, dip bread slices in the milk mixture and place in skillet
4. Evenly brown both sides of bread
5. Transfer to a plate and spread a spoonful or two of vanilla sauce on 4 slices.
6. Top each with a second piece to create sandwiches
7. Cut each sandwich in half diagonally
8. Cover each with a couple of spoonfuls of warm caramel sauce

Grilled Corn & Potato Salad – served at Napa Rose seasonally, this is the perfect dish for summer picnics!

Ingredients

• 5 ears of corn, shucked
• 1 small red onion, cut into rings but not separated
• 1½ pounds fingerling potatoes (also use small gold or red new)
• 1 cup cut green beans, blanched
• 1 cup creamed corn
• 2 tablespoons chopped thyme
• 1 tablespoon chopped sage
• 1 tablespoon chopped parsley
• ½ cup sour cream
• 2 tablespoons lemon juice
• salt and pepper to taste

Directions

1. Grill corn and onions by brushing lightly with olive oil, until onions and corn are cooked and marked from the grill. Cool slightly. Cut corn kernels from cob and separate onion rings. Place in large bowl, set aside.
2. Cut potatoes into bite sized pieces and boil until tender, about 20 minutes. Drain and season potatoes. Add to mixing bowl with onions and corn and add all other ingredients. Toss until fully blended and mixed.
3. Serve immediately, slightly warmed, or chill overnight to allow flavors to develop. Serve just warmer than room temperature.

High Plains Granola – a former menu item from Storyteller’s Cafe, this granola is the perfect snack!

Ingredients

• 2 cups whole-grain oats
• ½ cup sliced almonds
• ½ cup pepitas (raw green pumpkin seeds) or shelled sunflower seeds
• zest from 1 orange
• ½ tsp. cinnamon
• ½ tsp. vanilla extract
• ¼ cup honey
• ¼ cup packed brown sugar
• ½ cup canola oil
• ½ cup golden raisins

Instructions:

1. Preheat the oven to 325F degrees
2. Prepare one large cookie sheet.
3. In a large bowl, combine the oats, almonds, pepitas, orange zest, cinnamon, nutmeg, and vanilla.
4. In a small saucepan, combine the honey, sugar, and oil. Over low heat, continue until the brown sugar is melted.
5. Mix the melted mixture into the seeds mixture. Mix well.
6. Spread the mixture on the prepared cookie sheet. Toast for about 30 minutes. Making sure to toss every 5 minutes with a utensil. Once toasted, remove from the oven and cool on a wire rack.
7. Fold in the raisins.

What are your favorite foods from Disney’s Grand Californian Hotel & Spa?

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Sara

Sara is a travel agent with Destinations to Travel, a Disney Earmarked agency. She lives in Alaska with her husband and 3 kids. Due to her extreme dislike of winter, she travels often to warmer destinations during the colder months. She visits the Disney parks and resorts frequently with her family and loves helping other families plan magical vacations. Contact her here for help with your vacation!

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