Traditional recipes

A Brush with Fame: BBC & My Cruise Contempt

A Brush with Fame: BBC & My Cruise Contempt

Leah shares her BBC and cruise experiences

“I’m a producer at BBC World Service radio, based in London (though we broadcast across the globe, including on several hundred NPR stations in the US). I’m hoping to track you down asap, because we’re lining up a discussion on our show tomorrow morning about cruises. In short, P&O (one of the world’s oldest cruise liner companies) [...]

Whether you’re looking for a party appetizer that hasn’t been done a million times, or a new dinner that’s fun and different, these sweet potato nachos have you covered.

The best thing about this dish, besides being loaded with healthy ingredients, is how versatile it is.

Swap out ingredients based on what you like, or what’s in your pantry, and boom. You have a whole new flavor profile.

Today, I’m going to share my own personal favorite ingredients for this dish, but don’t worry. I’ll also share some great substitutions to really make this dish your own!

Disney Cruise Line Summer Recipe: Guava Glazed Barbecue Ribs

I hope you’re enjoying our summer recipes series from Disney Cruise Line. If you aren’t sailing with us this summer, you may as well eat like you are!

Today’s recipe is for our Guava Glazed Barbecue Ribs. The delicious 24-hour marinade is made with a variety of herbs and spices and is the perfect complement to our sweet guava barbecue sauce. These ribs are a must for your next summer party!

You can also download our keepsake recipe card here. Enjoy!

Guava Glazed Barbecue Ribs
Serves: 4
Skill Level: Easy
Time: 24 hours


  • 1 onion (chopped)
  • 3 tbsp. cilantro (chopped)
  • 3 tbsp. oregano (chopped)
  • 1 tsp. ground cumin
  • 1 tsp. cracked black pepper
  • 1/3 cup red wine vinegar
  • 3 garlic cloves (crushed)
  • 2 bay leaves
  • 1⁄2 cup water
  • 1 rack pork spareribs

Guava Barbecue Sauce

For the Rib Marinade

    Place all the ingredients, except the water and bay leaves, in a blender.

For the Guava Sauce

For the Ribs

    Transfer the ribs and the marinade to a roasting pan*, cover and place into a preheated oven at 270 degrees. Roast for 1.5 hours.

*Can also be done in a covered barbecue grill.

For more summer recipes from Disney Cruise Line, click the links below:


Now if I could just get the recipe for “Oscar” Style appetizer at Fulton’s Crab House.

Thank you, these look great and I’ll give them a try. But, if you don’t mind I’d like to ask about another dish. There are many reasons I take a Disney Cruise, but believe it or not, one of the things I look forward to is my favorite breakfast anywhere – The Buckwheat Crepe. For years, I’ve enjoyed this healthy, delicious breakfast. Then on our last trip on the Dream, it was served with a salsa instead of the great diced tomato, red onion and olive oil topping. I mentioned it and everyone was helpful – it took a few times to get back to the ‘classic’ topping. The chef was very nice, but if possible, I’m asking that you don’t steer away from the original topping across the fleet. I’ll be on 3 of the 4 ships again in the coming months and I’d like to continue to look forward to my favorite meal. THANK YOU!!

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10 Official Disney Parks Recipes You Can Make at Home

Do you love eating at Disney? I do! Half of the fun of a Disney vacation is all of the delicious meals and snacks that I can enjoy in the parks and resorts! We can’t be in the parks every day though to enjoy all of those delicious treats. So, instead we can can taste a bit of the magic at home with these ten official Disney Parks recipes.

Disney Parks Churro Bites

Photo: Disney


  • 1 cup water
  • 8 tablespoons butter
  • ¼ teaspoon salt
  • ¾ teaspoon ground cinnamon, divided
  • 1 ¼ cups all-purpose flour
  • 3 eggs
  • 1 ½ cups vegetable or canola oil
  • ½ cup sugar


  1. Combine water, butter, salt, and ¼ teaspoon cinnamon in 1 ½-quart saucepan over medium heat. Bring pot to rolling boil.
  2. Reduce heat to low.
  3. Add flour and stir vigorously until mix forms a ball. Remove from heat and let rest for 5-7 min.
  4. Add eggs, one at a time, and stir until combined. Set aside.
  5. Heat oil in medium skillet or 1-quart saucepan over medium-high heat or until temperature reaches 350˚.
  6. Spoon dough into piping bag fitted with large star tip. Pipe 1-inch strip of dough over saucepan, cut with knife, and drop into hot oil. Repeat until churro bites fill saucepan with room to fry.
  7. Fry churro bites until golden brown. Remove with slotted spoon or mesh spider strainer.
  8. Drain churro bites on paper towel.
  9. Mix sugar and ½ teaspoon cinnamon in medium bowl. Toss in churro bites until coated. Place on serving plate and serve with favorite dipping sauce.

Mickey Mouse-shaped Beignets

Photo: Disney


  • 1/2 teaspoon dry yeast
  • 1/4 cup warm water (105°)
  • 1/4 cup sugar
  • 2 tablespoons vegetable shortening
  • 1/2 teaspoon salt
  • 1/2 cup heavy cream
  • 1 egg
  • 4 cups all-purpose flour
  • 1/2 cup boiling water
  • Vegetable oil for frying
  • Powdered sugar
  1. Sprinkle yeast over warm water in a small bowl, stirring to dissolve. Let stand for 5 minutes.
  2. Combine sugar, shortening, salt, heavy cream, egg, flour and boiling water in a large bowl stir in yeast mixture. With the dough hook attachment of an electric mixer on medium speed, mix the dough just until combined and smooth. Let dough rest for 30 minutes.
  3. Roll to 1/4-inch thickness and cut individual beignets with a Mickey Mouse-shaped cutter or cut into 2 1/2 to 3-inch squares. Cover with a towel and let dough rise until doubled in size in a warm, draft-free area, about 1 to 1 1/2 hours.
  4. Using caution, heat 3 inches of vegetable oil to 350°F in a deep, heavy pot over medium-high heat. Fry beignets until golden brown, about 2 to 3 minutes, turning as soon as they brown on one side. Remove with tongs and place on paper towels to drain. Dust warm beignets with powdered sugar and serve immediately.

Chocolate-Hazelnut Lunch Box Tarts Recipe (from Woody’s Lunch Box at Disney’s Hollywood Studios)

Photo: Disney


  • 4 cups all-purpose flour, sifted
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 1/4 teaspoons coarse salt, divided
  • 3 sticks unsalted butter, chilled and cubed
  • 1/4 cup coconut oil
  • 3 eggs, divided
  • 10 tablespoons water
  • 1/2 cup chocolate hazelnut spread


For Chocolate Hazelnut Tart

  1. Combine flour, sugar, brown sugar, 2 teaspoons of salt, butter, coconut oil, and 2 of the eggs in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium speed until combined.
  2. Add water and mix on low speed for 1 minute. Increase speed and blend until dough is smooth. Do not overmix.
  3. Divide dough into two even balls and wrap in plastic wrap. Rest in refrigerator for 45 minutes.
  4. Preheat over to 375 degrees.
  5. Mix remaining egg and 1/4 teaspoon salt in a small bowl. Set aside.
  6. Lightly flour a large cutting board and roll first ball of dough into 1/4-inch thick rectangle. Cut into eight 2- by 6-inch rectangles.
  7. Place rectangles on a baking sheet lined with parchment paper. Brush with reserved egg wash. Spread 1 tablespoon of chocolate-hazelnut spread on the rectangle.
  8. Roll remaining ball of dough into 1/4-inch thick rectangle and cut into eight 2- by 6-inch rectangles. Place on top of chocolate hazelnut covered tarts and seal edges with a fork. Brush top of tarts with egg wash.
  9. Bake for 17 minutes, until golden brown. Cool completely.
  1. Mix sugar, 1 tablespoon of the milk, and lemon juice in a small bowl. Slowly add remaining milk until icing is smooth and spreads easily, but is not runny.
  2. Spread icing on each cooled tart and top with bacon pieces.

Grilled Three-Cheese Sandwich Recipe (from Woody’s Lunch Box at Disney’s Hollywood Studios)

Photo: Disney


Cream Cheese Spread

  • 1/2 cup cream cheese
  • 1/2 cup shredded Double Gloucester or cheddar
  • 2 tablespoons heavy cream
  • 1/4 teaspoon coarse salt

Garlic Spread

Grilled Three-Cheese Sandwich


For Cream Cheese Spread:

  1. Combine cream cheese, Double Gloucester or cheddar, heavy cream, and salt in food processor. Blend until smooth. Set aside.

For Garlic Spread:

For Grilled Three-Cheese Sandwich:

  1. Lay out artisan bread slices on parchment paper or large cutting board.
  2. Place 2 slices of cheddar on 4 of the bread slices. Place 2 slices of provolone on remaining bread slices.
  3. Equally spoon cream cheese spread on slices with provolone. Gently smooth cream cheese spread over each slice.
  4. Press cheddar side and provolone side together.
  5. Heat a large skillet over medium heat for 5 minutes, until hot.
  6. Brush both sides of the sandwiches with garlic spread.
  7. Grill sandwiches for 2 minutes on each side, until cheese is melted and bread is golden brown.

Canadian Cheddar Cheese Soup Recipe (from Le Cellier Steakhouse at EPCOT)

Photo: Disney


1/2 pound of bacon, cut into 1/2-inch pieces
1 medium red onion, cut into 1/4-inch pieces
3 celery ribs, cut into 1/4-inch pieces
4 tablespoons butter
1 cup all-purpose flour
3 cups chicken stock
4 cups milk
1 pound white cheddar cheese, grated
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
Coarse salt, freshly ground pepper to taste
1/2 cup warm Canadian golden lager or any pale lager-style beer
Chopped scallions or chives, for garnish

  1. In a 4- or 5-quart Dutch oven, cook bacon, stirring, over medium heat for about 5 minutes, or until lightly browned.
  2. Add red onion, celery, and butter and sauté until onion has softened, about 5 minutes.
  3. Add flour and cook, stirring constantly, for about 4 minutes over medium heat. Whisk in chicken stock and bring to boil for 1 minute. Reduce heat to simmer and cook for 15 minutes, stirring occasionally.
  4. Add milk and continue to simmer for 15 minutes. Do not boil after milk is added.
  5. Remove from heat and add cheese, Tabasco sauce, Worcestershire sauce, salt, and pepper. Blend with immersion blender until cheese is melted and soup is smooth. Stir in warm beer. If the soup is too thick, thin with some warm milk.
  6. Serve the soup hot, garnished with chopped scallions or chives.

The Grey Stuff Recipe

Photo: Disney


  • 1 1/2 cups cold whole milk
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 15 chocolate sandwich cookies
  • 1 (8 ounce) container whipped topping, thawed
  • 3 tablespoons instant chocolate pudding mix
  • 12 scalloped sugar cookies
  • Edible sugar pearls
  1. Pour milk into large mixing bowl. Add instant vanilla pudding mix and whisk for 2 minutes until smooth and slightly thickened. Place in the refrigerator for 1-2 hours, until firm.
  2. Place chocolate sandwich cookies in food processor and pulse until puréed.
  3. Fold puréed cookies into pudding mix. Stir until fully mixed.
  4. Add whipped topping and instant chocolate pudding. Stir until fully mixed.
  5. Place in refrigerator and chill for one hour.
  6. Spoon grey stuff into piping bag fitted with desired tip. Pipe grey stuff onto cookies. Top with sugar pearls.

Tonga Toast Recipe (from Disney’s Polynesian Village Resort)

Photo: Disney



  • 4 large eggs
  • 1 1/3 cup whole milk
  • 1/4 teaspoon cinnamon
  • 1 tablespoon granulated sugar

Tonga Toast

  • 1 quart canola oil, for frying
  • 1 loaf sourdough bread (uncut, 12 inches long)
  • 2 large bananas, peeled

For Sugar-Cinnamon:

Mix sugar and cinnamon in medium bowl (large enough to roll toast) with a fork until thoroughly blended. Set aside.

For Batter:

Whip eggs in medium bowl (large enough to dip toast) until well beaten. Add milk, cinnamon, and sugar. Mix well and set aside.

For Tonga Toast:

  1. Using caution, preheat oil to 350°F in a large pot or a deep fryer. (If using a large pot, use a candy thermometer to make certain the oil does not get any hotter or it will burn.)
  2. Slice the bread into four three-inch-thick slices.
  3. Cut each banana in half crosswise, then each piece lengthwise.
  4. Place a bread slice flat on the counter and tear out just enough from the middle (do not tear all the way through) to stuff half a banana into repeat with each bread slice.
  5. Dip stuffed bread into batter, covering both sides, allowing excess batter to drip off bread and place carefully into hot oil.
  6. Cook 4-5 minutes until golden brown. If needed, turn toast over after 2 minutes and cook for another 2 minutes on other side. Remove and drain excess oil.
  7. Roll toast in cinnamon-sugar. Repeat for each piece of toast.

Peanut Butter & Jelly Milk Shake Recipe (from 50’s Prime Time Café at Disney’s Hollywood Studios)

Photo: Disney


  • 2 tablespoons peanut butter
  • 2 tablespoons jelly (strawberry or grape)
  • 2 cups vanilla ice cream
  • 1/4 cup milk
  1. Add all ingredients to blender and blend until smooth.
  2. Add additional peanut butter or jelly to taste.

Cook’s Notes: Two cups sliced strawberries can be substituted for jelly.

Totchos Recipe (from Woody’s Lunch Box at Disney’s Hollywood Studios)

Photo: Disney

Chili with Beans

  • 1 pound lean ground beef
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 (14.5 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 (15 ounce) can kidney beans, drained
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon coarse salt
  • Black pepper, to taste
  • Ground cayenne, to taste

Queso Sauce

  • 1 (2 pound) bag frozen potato barrels
  • 1 1/2 cups corn chips
  • Chili with Beans
  • Queso Sauce
  • 3/4 cup shredded cheddar cheese
  • 6 tablespoons sour cream
  • 2 tablespoons thinly sliced green onions

For Chili with Beans:

  1. Brown ground beef in a 5-6 quart Dutch oven over medium heat until fully cooked. Drain off excess grease.
  2. Add onion and garlic and sauté for 5-7 minutes, until onion is translucent.
  3. Add crushed tomatoes, tomato sauce, kidney beans, chili powder, and cumin. Simmer for 20 minutes. Add salt.
  4. Add black pepper and cayenne, as needed.
  5. Keep warm until ready to serve.

For Queso Sauce:

  1. Place cheese sauce and diced tomatoes with chilies in small saucepan. Cook over low heat for 10 minutes, until warm.
  2. Keep warm until ready to serve.

For Totchos:

  1. Cook potato barrels according to package instructions.
  2. Divide potato barrels into 6 bowls. Place 1/4 cup each of corn chips, chili with beans, and queso sauce on top of each bowl of potato barrels.
  3. Top each bowl with 2 tablespoons shredded cheese, 1 tablespoon sour cream, and 1 teaspoon green onions.

Kitchen Sink Recipe (from Beaches & Cream Soda Shop at Disney’s Beach Club Resort)

Photo: Disney


  • 1/2 cup warm fudge topping
  • 1/2 cup warm butterscotch topping
  • 1/2 cup warm peanut butter topping
  • 1 medium banana, sliced in 1/2-inch slices
  • 1 cinnamon spice cupcake (2 ½ x 1 1/4-inch), quartered
  • 1 angel food cupcake (3 x 1 1/2-inch), quartered
  • 2 generous scoops vanilla ice cream
  • 2 generous scoops chocolate ice cream
  • 2 generous scoops strawberry ice cream
  • 1 generous scoop mint chocolate chip ice cream
  • 1 generous scoop coffee ice cream
  • 3 tablespoons chocolate syrup
  • 1/4 cup marshmallow cream
  • 1/4 cup strawberry topping
  • 1/4 cup pineapple topping
  • 14-ounce can dairy whipped topping
  • 1 large brownie (6-inch x 6-inch), quartered
  • 1 regular-sized candy bar, quartered
  • 4 chocolate cookies with cream filling
  • 1 tablespoon sliced toasted almonds
  • 1 tablespoon dark and white chocolate shavings
  • 1 tablespoon crushed chocolate cookies with cream filling
  • 1 tablespoon chopped jellied orange slices, about 2 large slices
  • 1 tablespoon milk chocolate chip morsels
  • 1 tablespoon peanut butter chip morsels
  • 1 tablespoon chocolate sprinkles
  • 1 tablespoon rainbow sprinkles
  • 1/2 cup drained maraschino cherries
  1. Pour hot fudge, butterscotch, and peanut butter toppings into bottom of large bowl.
  2. Layer banana slices and cupcake pieces over toppings. Top with all ice creams.
  3. As quickly as possible, spoon chocolate syrup, marshmallow cream, strawberry, and pineapple toppings over ice cream.
  4. Cover completely with dairy whipped topping. Tuck brownie pieces, candy bar pieces, and cookies in whipped topping.
  5. Sprinkle with toasted almonds, dark and white chocolate shavings, crushed cookies, jellied orange slices, milk chocolate chip morsels, peanut butter morsels, chocolate sprinkles, and rainbow sprinkles. Top with cherries.

What are some of your favorite Disney Parks recipes?


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A Brush with Fame: BBC & My Cruise Contempt - Recipes

Spiced and nutty in flavor, these traditional German Christmas cookies are a form of gingerbread. The best-known are Nürnberger Lebkuchen, which are often presented in ornately decorated tins or boxes. These cookies are the modern descendants of medieval gingerbread, which was typically a combination of spices, honey and dried bread crumbs.



  • ½ C (118 ml) honey
  • ½ C (118 ml) molasses
  • ¾ C (151 g) brown sugar
  • 1 lg egg
  • 1 T (15 g) lemon juice
  • 1 tsp (3 g) lemon zest
  • 2¾ C (340 g) flour, plus flour for dusting
  • ½ tsp (2 g) baking soda
  • 1 tsp (2½ g) each ground cinnamon, cloves, allspice & nutmeg
  • ⅓ C (80 g) candied citron, diced
  • ⅓ C (40 g) hazelnuts, chopped


  • 1 C (192 g) sugar
  • ¼ C (59 ml) water or milk
  • ½ tsp (2.5 ml) vanilla extract
  • ½ C (65 g) confectioners’ sugar



In a medium saucepan, bring honey and molasses to a boil. Remove from heat stir in brown sugar, egg, lemon juice and zest. In a large bowl, combine flour, baking soda and all spices, and stir in molasses mix, citron and hazelnuts. Cover chill overnight.

Preheat oven to 350°F (167°C). Line baking sheets with parchment paper. On a floured, hard surface roll out a small amount of chilled dough to ¼-inch (6-mm) thick. If dough is sticky, use more flour. Cut dough in 2-inch (5-cm) rounds transfer to prepared baking sheets. Bake 10-12 minutes. Meanwhile, make icing by heating sugar and liquids in a small saucepan (do not boil). Remove from heat stir in confectioners’ sugar. If icing crystallizes, reheat and add water or milk. Transfer cookies to rack and while still hot, brush with icing and decorate with almonds, citron or ginger or, let cool completely and drizzle with melted chocolate. Store in sealed container.

Apple Cheese Puffs

Fall is off to a very crazy start in our house. The farm is busy , my daughter is a senior and has begun the college application process and my son was in a bad accident which lead to a badly broken lower leg and a three-week hospital stay . I am happy to say that after four surgeries within eight days, AJ is finally home and our life is slowly getting back to normal. While he will have to have at least one more surgery to reconstruct a piece of bone that was lost during the accident, doctors feel he will make a full and complete recovery. Fingers crossed and thanking God above.

His accident was the scariest thing we have ever had to deal with. We stood by him every step of the way, got top-notch care from the team of doctors and nurses at the hospital, received a wonderful outpouring of love from our family, friends and community and always remained positive, no matter how hard it was. At 13 years old, AJ is an amazingly strong kid and I admire his resilience, strength and will to get better.

When the accident occurred, I contemplated putting the blog on hold for a while until AJ recovered. But, during my three-week hospital stay with AJ, I found writing to be very therapeutic. It also helped pass the time while AJ was sleeping. Luckily, I had enough drafts done and photos shot that all I had to do was write. And write I did.

One of the biggest things I missed while I was with AJ was my kitchen. As we all know, hospital food is well, hospital food. And I’ll leave it at that. I could not wait to get home and cook a nice meal for everyone and bake. Fall is my favorite time. It means lots of comforting foods and delicious fall baked goods.

The day after we brought AJ home, I woke up early, turned on my oven and whipped up these delicious Apple Cheese Puffs. They are a cross between a cheese Danish and a flaky apple pie. It’s apple season on our farm and I am in heaven with all the different varieties of apples that are ready to be picked. I couldn’t wait to get home and bake….another thing that I find very therapeutic and comforting!

I like to use a variety of apples when I bake. It gives a depth of flavor to the recipe. I made a basic apple pie filling for these puffs. I then mixed some cream cheese with confectioners sugar and beat until smooth.

I cut a piece of thawed puff pastry dough and cut it into six equal squares. Add a tablespoon of the cream cheese mixture and a tablespoon of the apple mixture to the center of each square.

Fold each corner over and brush with a little egg wash to seal. Brush the top of each puff and sprinkle with coarse sprinkling sugar. Bake until golden brown.

Lobster & Ricotta Ravioli Recipe

With 2020 being anything but the usual, why not try serving an unexpected dish for Thanksgiving this season? This delicious Lobster & Ricotta Ravioli, accented with lemon sauce and arugula oil, is a guest-favorite during Oceania Cruises’ holiday cruises and is anything but a traditional Thanksgiving dish. If you already have your main dish planned, it makes a wonderfully elegant preamble or a refreshingly unique accompaniment. I also just enjoy this Lobster & Ricotta Ravioli as a welcome change of pace once I’ve reinvented all I can with our holiday leftovers and am ready for something different.

A few of the wines that I enjoy pairing with this dish are the Corte Giara Allegrini Pinot Grigio from Veneto, Italy and Pedroncelli’s East Side Vineyard Sauvignon Blanc from Sonoma, California. For a sparkling wine, I really like Maschio dei Cavalieri Prosecco di Valdobbiadene from Veneto, but I have to say that my favorite wine to pair with this Lobster & Ricotta Ravioli is La Scolca ‘Etichetta Nera’ Gavi dei Gavi. This wine has a lively, intense character with a surprising freshness that beautifully complements the creamy sauce and rich lobster filling in this dish. Cheers!

Lobster & Ricotta Ravioli Recipe with Lemon Sauce & Arugula Oil
Serves 4

About 2 pounds pasta dough
3 tablespoons arugula oil

¼ cup olive oil
1 cup arugula

1 cups semolina
2 cups flour
5 eggs

1/3 cup scallions, thinly sliced
¾ cup ricotta cheese
1 lobster tail out of the shell, cut brunoise-style (7 oz)
1 teaspoon lemon zest
1 egg yolk
2 slices white bread, crust removed, cut brunoise-style
Salt and pepper, freshly ground

3 tablespoons shallots, chopped
3 tablespoons butter
¾ cup white wine
1 bay leaf
¾ cup white chicken stock
¾ cup cream
Juice from half of a lemon
Salt and pepper, freshly ground

Heat the oil to 185°F. Add the arugula and cook for 15 minutes. Blend, pass through a cheesecloth, cool down and reserve in the fridge until needed.

Arrange the flour in a fountain-style shape with a well positioned in the center of the pile. Add the eggs to the well and mix vigorously until the dough appears to be smooth and slightly shiny. Allow it to rest for a minimum of 2 hours and be sure to cover it to prevent it from drying.

Combine all ingredients. Season with salt and pepper and mix well. Keep refrigerated.

Sauté the shallots in 1 tablespoon butter until translucent, then deglaze with white wine and add the bay leaf. Reduce by three-quarters, then add the chicken stock and cream. Reduce by half, then add the lemon juice and season to taste with salt and pepper. Lastly, whisk in the remaining 2 tablespoons butter.

Roll the pasta dough to about a 1-millimeter thickness and brush with water just to moisten. Pipe the stuffing, cover with a second layer of dough and cut with a 6-centimeter cutter. Remove the air bubbles. Place on a tray dusted with semolina.

Cook the ravioli in abundant salted water for approximately 2 minutes, skim out with a slotted spoon and place on an absorbent cloth to remove the excess water. Just before serving, blend the sauce until foamy and pour over the ravioli. Garnish with arugula oil.

About Vice President of Culinary Operations Bernhard Klotz
A native of Tyrol, Austria, Bernhard has worked in many well-known establishments in Austria, France, Italy, Norway and the United States, including most recently at the Caviar Russe in New York City. Drawing on his years of experience working with some of Europe's finest chefs, Bernhard brought his talents to the cruise industry in 1985. As Vice President of Culinary Operations, Bernhard's prime objective and biggest role is to present guests with unprecedented gastronomic experiences. He accomplishes this shoreside by working on the planning and development of unique and inspiring food and wine experiences, in addition to the ever-changing menus for more than ten restaurants. On board, his work centers on cultivating his world-class team. In addition to his work within the cruise industry, Bernhard has a long association with Le Cordon Bleu culinary academy in Paris.

Nudel Gratin — Germany Pavilion

Want a German take on mac and cheese? BAM! Got you covered too. (This one is SO. GOOD.)


  • 2 cups heavy cream
  • 2 eggs
  • 1/4 teaspoon salt
  • Pinch ground white pepper
  • Pinch nutmeg
  • 4 ounces Swiss cheese, shredded
  • 4 ounces white cheddar cheese, shredded
  • 1 pound cooked elbow macaroni

Get the Nudel Gratin in Epcot’s Germany!


  1. Preheat oven to 375F. Spray a 16×9-inch baking dish with nonstick spray.
  2. Combine cream, eggs, salt, pepper, and nutmeg in a large bowl, whisking to combine. Toss cheeses together in a small bowl until combined remove 1 cup cheese and set aside. Stir remaining cheeses into cream mixture.
  3. Cook macaroni until just tender drain and add cream mixture, stirring immediately. Pour mixture into prepared baking dish. Cover with foil.
  4. Bake 30 minutes. Remove foil, and sprinkle reserved cheese over top of noodles. Bake 15 minutes longer.
  5. Cool 10 minutes before cutting into squares. Serve warm.

Sommerfest in the Germany pavilion

In This Story: James Corden

James Corden OBE is an English actor, comedian, writer, and television host. Since 2015, he has hosted The Late Late Show with James Corden, a late-night television talk show on CBS in the United States.

Along with Welsh actress Ruth Jones, Corden co-wrote and co-starred in the critically acclaimed BBC sitcom Gavin & Stacey (2007–2019) for which he won the BAFTA Television Award for Best Comedy Performance.

He has appeared in films, including Gulliver’s Travels (2010), Into the Woods (2014), Kill Your Friends (2015), Peter Rabbit (2018) and its 2020 sequel (in which he voiced the title character), and Cats (2019).

Yes! I’ve made these into a fantastic cinnamon roll recipe too! Best cinnamon rolls ever!

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Watch the video: Camilla meets young women supported by the Princes Trust (January 2022).