Author: Jessi Rose

Our family loves Disney and Family Movie Night, so we have joined them together for a family Disney Dinner Night. Tonight mom got to choose, so it was Beauty and the Beast, which was a bit too fancy of food for the preteens to enjoy. I chose to make versions of the recipes that are mentioned in the song, “Be Our Guest”. We watched the live action version of Beauty and the Beast since it is probably my current favorite of the Disney movies. I hope you have as much family fun as we did.

Appetizer:  Hot hors d’oeuvres (Pizza Roses)

We got our idea for the perfect pizza roses from the Sugar, Spice, and Glitter Blog.

Ingredients:

• 1 sheet Pizza Dough
• 1/2 cup Pizza Sauce
• 1 cup Shredded Cheese
• 1/2 cup Pepperoni slices

Directions:

1. Preheat oven tp 350 degrees.
2. Cut the pizza dough into 2″ wide strips and then spread slightly to bring each strip to 3″ wide.
3. Spoon some pizza sauce onto the dough strip, and spread evenly.
4. Sprinkle some cheese onto the sauce, and then make an overlapping layer of pepperoni slices.
5. Roll the strip lengthwise, to make a pizza rose.
6. Place the finished roses on a lined cookie sheet. You can fan out the pepperoni slices slightly.
7. Bake on the bottom rack of your oven according to the dough directions, typically about 12-15 minutes, until the dough is golden brown.
8. If the pepperoni starts to overcook before the dough is finished cooking, place a sheet of tinfoil gently over the pizza roses, shiny side up.
9. Remove from oven and let cool slightly before serving alongside additional pizza sauce.

Entrée:  Beef Ragout

Ingredients:

• 1.5 lbs. sirloin steak, cut into chunks
• 4-5 tbsp olive oil
• 1 onion, finely chopped
• 3 carrots, finely chopped
• 2 celery sticks, finely chopped
• 2 tbsp minced garlic
• 8 oz. tomato sauce
• 2 rosemary sprigs
• 2 bay leaves
• 10 oz can diced tomatoes
• 14.5 oz. can beef stock
• Parmesan Cheese
• No Yolk Noodles  

Directions:

1. Heat 1 tbsp. oil in a stovetop pan over a medium-high heat and brown the beef until dark.
2. Drain the beef in a colander to remove the fat while you cook the rest.
3. Wipe out the pan with kitchen paper, then add about 2 tbsp oil, the onions, carrots, celery and garlic with a pinch of salt and cook for 8-10 mins over a low-medium heat.
4. Stir in the tomato sauce and cook for a further 3 mins. Add the herbs, tomatoes and stock, season and bring to the boil, stir the beef back into the sauce and reduce to a simmer.
5. Add to crock pot for 3 hrs. Stir or use a fork to roughly shred the beef.
6. Cook the pasta in a large pan of salted water for 3 mins, drain then tip into the ragout, toss together with some of the parmesan.

& Cheese Souffle

Ingredients:

• 3 Tablespoons Butter
• 3 Tablespoons Flour
• 1 cup Milk
• 4 Eggs
• 1 cup Cheese, shredded
• 1 teaspoon Mustard Powder
• 1/2 teaspoon Salt
• 1 teaspoon White pepper
• 4 Tablespoons Parmesan cheese

Directions:

1. Preheat your oven to 400ºF.
2. Grease and flour ceramic baking dish. Set aside.
3. In a medium saucepan over medium heat, combine the butter and flour to form a roux. Stir and cook until it thickens and takes on a golden color, about 2 minutes.
4. Add the milk and stir well to incorporate. Let cook for two minutes before removing from heat.
5. Allow the flour-milk mixture to cool for about 5-10 minutes before proceeding with the recipe.
6. In a small bowl, beat your eggs until light and frothy.
7. Add the eggs, cheese and seasonings to the mixture.
8. Put the soufflé mixture into the prepared dish and sprinkle the tops with the Parmesan cheese.
9. Place in the lower half of the oven and bake for 30-40 minutes, until well-browned and puffy. (sadly my soufflé sank in).

Vegi:  Soup de jour

Ingredients:

• 1/4 cup of unsalted butter
• 3 medium white onions diced
• 42 oz. of beef broth
• 1/2 tsp of salt
• 1/4 tsp garlic powder
• 2 Tbsp. of Parmesan cheese
• slices of a French baguette
• 4oz of provolone cheese

Directions:

1. Sauté onions in melted butter in a large pot for 30 minutes.
2. Add beef broth, garlic powder and salt, then bring to a boil.
3. Let boil for a minute then reduce heat and simmer (uncovered) for 50 minutes.
4. Add parmesan cheese and let simmer for 10 more minutes.
5. Pour a few cups of soup into a large Pyrex.
6. Put some cheese slices on top.  
7. Put it in the oven on broil until the cheese began to brown.  (For about five or six minutes).
8. Cut the baguette and dip into soup as you eat.

Fruit: Pie & Pudding “en flambe”

We got our idea for “en flambe” from the epicurious blog; but sadly, ours didn’t turn out very tasty at all.

Ingredients:

• 3/4 cup plus 1 tablespoon granulated sugar
• 2 tablespoons cider vinegar
• 1 tea vanilla
• 4 tablespoons (1/2 stick) unsalted butter, cut into bits
• 6 apples, peeled, cored, and quartered
• 1 sheet frozen all-butter puff pastry (from a 14-ounce package), thawed

Directions:

1. Preheat the oven to 425°F.
2. In a 10-inch skillet, stir together the 3/4 cup sugar, vanilla and the vinegar. Heat over medium heat, stirring until the sugar is thoroughly dissolved.
3. Cook over medium heat, without stirring, for 5 minutes, or until the mixture is amber in color (like a brown paper bag).
4. Remove from the heat. Add 2 tablespoons of the butter and swirl until the butter has melted. Let cool for 10 minutes.
5. Carefully arrange the apples over the sugar mixture in concentric circles, being careful not to touch the hot sugar mixture.
6. Dot with the remaining 2 tablespoons butter.
7. Place the puff pastry over the apples and tuck the sides down around the apples.
8. Sprinkle the 1 tablespoon sugar over the dough. Bake for 25 minutes, or until the crust is golden brown and crisp and the pan juices are bubbling.
9. Let cool in the pan for 10 minutes, then carefully invert onto a rimmed pie plate to serve.

Drink:  Mrs. Potts Strawberry Iced Tea

One of the recipes that all of the kids enjoyed! YAY

Ingredients:

• 6 cups brewed tea
• 4 cups fresh or frozen strawberries
• 1 1/2 cups water
• 2 cups sugar

Directions:

1. In a saucepan, boil the strawberries, sugar, and water.
2. Lower the heat and simmer for 10-15 minutes. Cool slightly.
3. Pour the syrup through a fine colander into a gallon pitcher.
4. You can freeze the solids in ice cube trays.
5. Pour the tea into the pitcher with the syrup and stir.
6. Chill completely.
7. Serve over strawberry ice cubes.

Dessert:  Try the Grey Stuff

Another delicious recipe for the kids!

Ingredients:

• 3.4 oz box Vanilla Pudding Mix
• 1 1/2 cups Milk
• 15 OREOs, crushed
• 8 oz Cool Whip
• Edible Sugar Pearls, as desired

Directions:

1. Make the vanilla pudding according to the boxed directions, however only use 1 1/2 cups milk rather than what is called for.
2. Place the pudding in the fridge to thicken for 5 minutes as you crush the OREOs.
3. Mix the OREOs into the vanilla pudding until completely combined.
4. Add the Cool Whip and stir gently until just combined.
5. Refrigerate for 5 minutes before placing the pudding into your serving dish and decorate with edible sugar pearls.

Thanks to my wonderful family for try all of my fancy foods!