Body By Beignets

Episode 2 - Adventureland

Episode Summary

Today we're taking you over the wooden plank bridge and on an exotic trip through Adventureland! From Dole Whips to secret menu items, we'll be discussing all of the food and fun you can find in Disney's beloved jungle-themed land. We'll also let you know what delicious Adventureland food & drink we'll be recreating on Instagram Live this Sunday, November 22 at 3:00 pm MST. Stay tuned for all this and more on this week's episode of Body By Beignets, where Disney does a body good!

Episode Notes

Adventureland - Skipper Canteen Recipes

Frosty Pineapple Tropical Sangria (vegan & GF)

 - Prosecco

 - Pineapple juice

 - Apple juice

 - Pineapple garnish

  1. Chill prosecco, pineapple juice, and apple juice.
  2. Slice pineapple into triangle wedges.
  3. In a wine glass, and 1 splash of chilled apple juice, 2 splashes of chilled pineapple juice, and top with chilled Prosecco.
  4. Add pineapple garnish.

Pao De Queijo with Chimichurri Cream Cheese Dipping Sauce (GF)

Brazilian Cheese Bread

 - 1 large egg (room temperature)

 - 1/3 cup extra virgin olive oil

 - 2/3 cup milk

 - 1 1/2 cups (170 grams) tapioca flour

 - 1/2 cup (packed) feta cheese

 - 1 tsp salt

** Use one 24-well or two 12-well mini-muffin pans.

Chimichurri Cream Cheese Sauce

 - 1 cup firmly packed, fresh flat-leaf parsley (trimmed of thick stems)

 - 3-4 garlic cloves

 - 2 TB fresh oregano (or 2 tsp dried oregano)

 - 1/3 cup extra virgin olive oil

 - 2 TB white wine vinegar

 - 1/2 tsp sea salt

 - 1/8 tsp freshly ground black pepper

 - 1/4 tsp red pepper flakes

 - 1 block of cream cheese

  1. Start with the Brazilian cheese bread.
  2. Preheat the oven to 400 degrees F. Spread a small amount of olive oil around the insides of each well of the mini-muffin tin.
  3. Put all of the ingredients into a blender and pulse until smooth. You may need a spatula to scrape down the side of the blender to ensure even blending.
  4. Pour batter into prepared mini-muffin tin, not quite to the top. Leave about 1/8 of an inch from the top.
  5. Bake at 400 degrees F for 15-20 minutes, until all puffy and nicely browned.
  6. While bread is baking, make chimichurri.
  7. Finely chop parsley, fresh oregano, and garlic. (Or process in a food processor.)
  8. Place in a small bowl.
  9. Mix in olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings to taste.
  10. Spread half of the block of cream cheese on a small plate and top with the chimichurri.
  11. Remove bread from oven and serve warm with chimichurri cream cheese sauce.

**Note that Brazilian bread is very chewy, similar to Japanese mochi.

**Any leftover chimichurri can be chilled and saved for up to a week.

Brazilian Cheese Bread & Chimichurri recipe courtesy of www.simplyrecipes.com**