What’s for Dinner? Try These Delicious Summer Recipes From Disney

If you are joining us for Family Movie Night tonight, you might already have Moana queued up on your streaming service of choice and ready to play. Let’s not get too ahead of ourselves; we have some delicious summer recipes to try from Disney Parks and Disney Cruise Line that will be the perfect summer-style accompaniment to our movie. First up, from D23, we have Boma’s Papaya, Avocado, and Grapefruit Salad, followed by zesty Orange Cilantro Marinated Flank Steak, and then Disney Cruise Line’s Summer Pudding.

Ingredients

1 papaya, small 1 ripe but firm avocado 1 grapefruit 10 mint leaves, cut into thin strips 1/2 cup plain yogurt 2 tablespoons grapefruit juice 1 tablespoon honey

PreparationPeel the papaya, halve, and scoop out the seeds. Dice into one-inch cubes. Slice avocado lengthwise all the way around to the pit. Gently twist each side in an opposite direction to separate halves. The pit should remain in one side. Slip a large spoon in between the skin and the meat and scoop out the flesh. Cut into 1-inch cubes. In a large bowl, peel and section the grapefruit letting the pieces fall into a bowl. (Reserve juice for the dressing.) Add the papaya, avocado, and mint leaves; set aside. In a small bowl, stir together yogurt, grapefruit juice, and honey. Pour the dressing over the fruit and toss gently.

---

Check out the full recipe below and download Disney’s keepsake recipe card here. Enjoy!

Orange Cilantro Marinated Flank Steak
Serves: 8
Skill Level: Moderate
Time: 24 hours

Ingredients

• Whole 6lb flank steak

Marinade

• 1 bunch cilantro (finely chopped)
• 5 oranges (juiced and zested)

• 4 tbsp. brown sugar
• 
2 bay leaves
• 2 tsp. ground cumin

• 2 tsp. dried oregano

• 2 tsp. dried thyme

• 2 tsp. ground pepper

• 1 onion (roughly chopped)
• 1⁄2 cup distilled white wine vinegar
• 1/3 cup vegetable oil

Chimichurri

• 2 tbsp. bunch parsley (finely chopped)

• 2 tbsp. picked oregano (finely chopped)

• 2 garlic cloves (crushed)
• 1 white onion (finely chopped)
• 2 tbsp. olive oil

• 1/3 cup mil red wine

• 1 lime, juiced

• 1 tbsp. salt

For the Marinade

1. Place all the ingredients in a blender except the vegetable oil.
2. Once blended, place in a mixing bowl and whisk in the vegetable oil.
3. Cover the flank steak completely with the marinade.
4. Marinate for 24 hours.

For the Flank Steak

1. Remove the flank steak from the marinade.
2. Sear both sides on a griddle or pan, place on a baking tray, and place into a preheated oven* at 320 degrees for 10 minutes or until medium rare.
3. Remove and rest before carving.

*Can also be done in a covered barbecue grill.

For the Chimichurri

1. Mix all the ingredients together and serve as a side with flank steak.

---

Download Disney’s keepsake recipe card here, and be sure to multiply the ingredient amounts if you’re serving several people. Enjoy!

Summer Pudding with Berry Compote
Serves: 4
Skill Level: Moderate
Time: 5 hours

Ingredients

• 8 white bread slices (crust off, cut into triangles lengthwise—2 slices per soufflé)
• 11⁄4 cups fresh strawberries (cut into quarters)
• 11⁄4 cups fresh black berries
• 1⁄2 cup fresh blueberries
2 cups fresh raspberries
• 11⁄2 cups granulated sugar
• 4 oz. clotted cream

For the Summer Pudding

1. Place 3⁄4 cup sugar and 5 tbsp. of water into a large pan. Gently heat until sugar dissolves. Stir a few times. Bring to a boil for 1 minute and then place in the fresh berries. Cook for 5 minutes over a low heat, stirring 2–3 times. The fruit will be softened, mostly intact and surrounded by dark red juice. Set aside.
2. Line a soufflé dish with plastic wrap. Place 4 triangle-shaped bread pieces around the inside of the soufflé dish with the pointed side facing the bottom of the dish. This creates a bread bowl. Allow the top edge of the bread pieces to extrude above the top of the dish, which will form the bottom of the pudding.
3. Scoop the berry mixture with juice into the bread bowl, allowing the juice to soak the bread.
4. Fill and then bend over the top ends of the bread triangles. Pull the plastic wrap together over the top, forming a seal. Repeat for the other 3 soufflé dishes. Place a tray over the top of the souffle dishes for weight and chill in fridge for 3–4 hours.
5. Place the rest of the berry mixture back on the stove with 3⁄4 cup sugar in a large pan. Heat the mixture until it starts to boil. Simmer for two minutes, let cool and then refrigerate.

Assembly

1. Release the plastic wrap, flip the soufflé dish upside down, and place the pudding in the middle of a plate. Spoon the berry compote over the top of the pudding, letting the berries run down onto the plate. Then decorate with fresh berries around the pudding, some micro-mint to give contrast and a quenelle of clotted cream onto the top.