Unlock Romance: 5 Treasured Valentine’s Day Recipes Straight from the Disney Vault

In anticipation of Valentine’s Day, only a week ahead, Disney Parks Blog has revealed five delightful suggestions for crafting a delectable meal in the comfort of your home. Curated from the Disney Recipe Vault, I’ve selected an appetizer, salad, entrée, dessert, and cocktail recipe exclusively for you. Get ready for a culinary adventure that’s as enjoyable to prepare as it is to indulge in!

With five recipes to choose from, you can pick your favorites or make them all to impress that someone special.

Let’s take a look at the Disney recipes for Valentine’s Day so you can start planning the perfect menu!

Jump to Recipes

Rustic Bruschetta from Wine Country Trattoria at Disney California Adventure Park
Lake Buena Vista Club Spinach Salad from the Disney Recipe Vault
Beef and Shrimp from Cinderella’s Royal Table at Magic Kingdom Park
Chocolate Truffle Cake from Napa Rose at Disney’s Grand Californian Hotel & Spa
Chocolate Martini from the Disney Recipe Vault

Rustic Bruschetta from Wine Country Trattoria at Disney California Adventure Park

This flavorful Rustic Bruschetta graced the menu for many years at Wine Country Trattoria at Disney California Adventure park. To save time on Valentine’s Day, the mushroom and artichoke topping for this bruschetta can be made up to two days in advance and reheated before serving. This recipe serves 6-8 as an appetizer but will serve two people as a main course.

RUSTIC BRUSCHETTA from Wine Country Trattoria, Disney California Adventure Park
Serves 6 to 8, as an appetizer

INGREDIENTS

• 1 large onion, sliced
• 7 tablespoons olive oil, divided
• 1/2 teaspoon coarse salt, divided
• 1/2 cup sliced shiitake mushrooms
• 1/2 cup sliced crimini mushrooms
• 1/2 cup sliced artichoke hearts
• 1/4 cup sliced sun-dried tomatoes
• 1 medium French baguette
• 1 cup mascarpone cheese
• 3 cloves minced garlic
• 1/2 shallot, minced
• 1/4 teaspoon ground black pepper
• Shaved Parmesan cheese, for garnish

DIRECTIONS:

1. Preheat oven to 400°F.
2. Combine onion and 2 tablespoons olive oil in large sauté pan over medium heat. Add 1/4 teaspoon salt. Cook until onions are soft and caramelized, about 20 minutes. Set aside.
3. Meanwhile, toss mushrooms and artichoke hearts with 3 tablespoons olive oil on a medium baking sheet. Roast for 10 to 15 minutes, until golden brown. Remove from oven and reduce temperature to 300°F.
4. Combine caramelized onions, mushrooms, artichoke hearts, and sun-dried tomatoes in a large bowl. Set aside.
5. Cut baguette into 1/4-inch-thick slices. Place slices on a large baking sheet, and drizzle with remaining 2 tablespoons oil. Bake for 15 to 20 minutes, until crisp but not browned. Set aside.
6. Whisk together mascarpone cheese, garlic, shallots, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl.
7. Spread toasted baguette slices with the mascarpone mixture, then top with mushroom mixture. Garnish with shaved Parmesan cheese.

Lake Buena Vista Club Spinach Salad from Lake Buena Vista Club

For the salad course, we’re sharing a recipe from the former Lake Buena Vista Club. The anchovy dressing on the Lake Buena Vista Club Spinach Salad was a house specialty (and a fan favorite). The dressing can be made in advance and stored for up to two weeks in the refrigerator.

LAKE BUENA VISTA CLUB SPINACH SALAD from the Disney Recipe Vault
Serves 4-6

SALAD DRESSING

• 1/4 cup cold water
• 4 anchovy filets, or 1 teaspoon anchovy paste
• Coarse salt, freshly ground black pepper, to taste
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• 2 teaspoons Worcestershire sauce
• 1/2 cup mayonnaise
• 1/2 cup sour cream

SPINACH SALAD

• 32 ounces baby spinach leaves, washed and drained
• 1 medium red onion, finely sliced
• 1 cup sliced fresh mushrooms
• Favorite croutons

FOR SALAD DRESSING:

1. Mix water, anchovies, salt, pepper, garlic, oregano, and Worcestershire sauce in food processor until blended. Add mayonnaise and sour cream and process 2 minutes longer.
2. Chill until ready to serve. Dressing can be made in advance and stored in the refrigerator up to 2 weeks.

FOR SPINACH SALAD:

1. Toss spinach, red onion and mushrooms in serving bowl.
2.  Lightly coat with dressing. Top with croutons.

Beef and Shrimp from Cinderella’s Royal Table at Magic Kingdom Park

On Valentine’s Day or other special occasions, I really enjoy an entrée that’s a step up from normal weekday cooking. Although it’s no longer on the menu, this Beef and Shrimp recipe from Cinderella’s Royal Table at Magic Kingdom Park can be enjoyed at home and is sure to impress your guests. The demi-glace can be purchased at special markets. If blood oranges are unavailable, orange juice may be substituted.

BEEF AND SHRIMP from Cinderella’s Royal Table, Magic Kingdom Park
Serves 4

SMASHED FINGERLING POTATOES

• 1 1/2 pounds fingerling potatoes
• 1 clove elephant garlic
• 1/4 cup olive oil
• Coarse salt, freshly ground black pepper, to taste

BABY CARROTS

• 1/4 cup olive oil
• 3 cloves garlic, minced
• 2 cups baby carrots
• Coarse salt, freshly ground black pepper, to taste

BEEF

• 4 (5-ounce) beef tenderloin filets
• Coarse salt, freshly ground black pepper, to taste

SHRIMP

• 2 tablespoons olive oil
• 1/2 pound medium shrimp, peeled and deveined
• 3 cloves garlic, minced
• 1 cup white wine
• 1/4 cup lemon juice
• 1 stick unsalted butter
• 2 tablespoons chopped fresh chives
• 5 piquanté peppers, stems and seeds removed
• Coarse salt, freshly ground black pepper, to taste

DEMI-GLACE

• 1/2 cup beef demi-glace
• 2 tablespoons blood orange juice

FOR SMASHED FINGERLING POTATOES:

1. Preheat oven to 300°F. Combine potatoes, garlic, and oil in a large roasting pan. Bake for 40 minutes, turning once, until potatoes are tender.
2. Place potatoes and garlic in a bowl and smash with a potato masher or fork. Add salt and pepper to taste. Keep warm until ready to serve.

FOR BABY CARROTS:

1. Heat oil in a large sauté pan over medium heat until hot. Add garlic and cook for one minute, until fragrant. Add carrots and reduce heat to medium-low.
2. Cook carrots, stirring occasionally for 10 minutes or until tender.
3. Season with salt and pepper. Keep warm until ready to serve.

FOR BEEF:

1. Heat a grill pan or heavy nonstick skillet over medium-high heat about 5 minutes, until very hot. Season beef generously with salt and pepper.
2. Sear filets for about 4 minutes on each side, turning once, which will cook the filet to medium rare. If meat browns too quickly before interior is done, reduce heat to medium-low. To test doneness, check steak temperature with a meat thermometer.
3. Let beef rest 5-10 minutes before serving.

FOR SHRIMP:

1. Heat olive oil in a medium sauté pan over medium heat until hot. Add shrimp and garlic and cook for 2 minutes.
2. Remove shrimp from pan. Add wine and lemon juice and cook, stirring occasionally for 10 minutes, until liquid is reduced by half.
3. Reduce heat to low and stir in butter. Add shrimp back to pan, stirring to heat through.
4. Remove from heat and add chives, piquanté peppers and salt and pepper, to taste. Keep warm until ready to serve.

FOR DEMI-GLACE:

1. Heat demi-glace in a small saucepan over medium heat until warm. Stir in blood orange juice.
2. Keep warm until ready to serve.

TO SERVE:

1. Place 1/4 of the smashed fingerling potatoes in the center of each plate in a thin layer. Top potatoes with beef and drizzle 2 tablespoons of demi-glace over each steak.
2. Top with 1/4 of the shrimp and sauce. Place carrots on one side of each plate.

Chocolate Truffle Cake from Napa Rose at Disney’s Grand Californian Hotel & Spa

Now for the dessert. The decadent Chocolate Truffle Cake from a past Napa Rose menu at Disney’s Grand Californian Hotel & Spa can still be enjoyed at home with this recipe. Whipping warm egg whites can be tricky, so make sure your small metal bowl is clean and dry before adding egg whites.

CHOCOLATE TRUFFLE CAKE from Napa Rose, Disney’s Grand Californian Hotel & Spa
Serves 8

INGREDIENTS

• 1/2 cup plus 6 tablespoons unsalted butter, softened (extra for ramekins)
• 6 1/2 ounces high quality 58% bittersweet chocolate, chopped fine
• 5 large eggs, room temperature, separated
• 1/2 cups sugar, divided (extra for ramekins)
• 1 tablespoon all-purpose flour, sifted
• 1 cup powdered sugar

DIRECTIONS:

1. Preheat oven to 375˚F. Lightly butter bottom and sides of 8 individual (3/4 cup) ramekins. Coat thinly with sugar and shake out excess. Set aside.
2. Prepare a double boiler and bring water to a simmer over low heat. Place butter and chocolate in top of double boiler and gently stir until melted smoothly and combined.
3. Whisk egg yolks and 1/4 cup sugar in a large mixing bowl for 3 to 4 minutes or until smooth and slightly thickened. Add flour and combine.
4. Ladle a small amount of melted chocolate into egg yolk mixture and whisk to combine. Add another ladle of chocolate into egg yolk mixture and continue to whisk. Once the temperature of the egg yolk mixture has been warmed, add remaining chocolate to egg yolks and whisk vigorously until completely combined. Set aside.
5. Warm egg whites in a small metal bowl (make sure it is very clean and dry) that just fits into a small saucepan with hot water in it. Allow egg whites to warm for 1 to 2 minutes. Remove from water and add 1 tablespoon sugar, whip mixture using a hand-held mixer on medium speed until soft peaks form.
6. Slowly add an additional 1 1/2 tablespoons sugar while continuing to whip egg whites. Increase speed to high and slowly add remaining 1 1/2 tablespoons sugar. Whip egg whites and sugar for another 3 to 4 minutes or until stiff peaks form.
7. Gently fold in 1/4 of chocolate mixture into egg whites to combine. Add remaining chocolate and continue to fold till completely combined, being careful not to overwork mixture.
8. Divide batter equally among the prepared ramekins, filling 3/4 full. Place on a baking sheet and bake for 14 minutes, or until tops are puffy, but center is still soft. Do not overbake.
9. Cut around edges of cakes using a small knife to loosen cakes. Carefully invert cakes onto serving plates.
10. Place a heart-shaped stencil over each cake and sift powdered sugar on top before serving.

Chocolate Martini from the Disney Recipe Vault

We’re ending our Valentine’s Day recipes with a Chocolate Martini from the Disney Recipe Vault. It’s the perfect way to end a delicious meal. If you have a sweet tooth, you can also sip on this tasty cocktail throughout the entire meal instead!

CHOCOLATE MARTINI from the Disney Recipe Vault
Serves 1

INGREDIENTS

• 1 ounce chocolate liqueur
• 1/2 ounce vanilla vodka
• 1/2 ounce hazelnut liqueur
• 1/2 ounce crème de cacoa liqueur
• Chocolate stick, for garnish

DIRECTIONS

1. Combine ingredients in an ice-filled shaker, shake, and strain into martini glass. Garnish with chocolate stick.

Show us your Valentine’s Day creations with #DisneyEats.  Be sure to stay up to date with all the foodie news going on at Disney Parks by checking out our Disney Eats topics page and following us @DisneyEats on Instagram and Facebook!

Note: All offerings are subject to change and availability.

Always use caution when handling sharp objects and hot contents.
Please supervise children who are helping or nearby.

This recipe has been converted from a larger quantity in the restaurant kitchens.
The flavor profile may vary from the restaurant’s version.