National Sunday Supper Day {Recipes from Disney Kitchens}

It’s National Sunday Supper Day and that’s something I can really get behind!! If you’ve followed this blog for any amount of time at all, you’ll know I am passionate about Sunday Supper around here.

I took advantage of this extra special Sunday Supper AND the fact that we had a total of ZERO plans on the calendar all weekend long to pull off a meal I’ve been mulling over for months… some of our favorite menu items from Disney World!

Our menu included:

  • Blueberry Lemon Drop Martini from California Grill at the Contemporary Resort
  • Little Nutty Salad from Whispering Canyon Cafe at the Wilderness Lodge (no longer on their menu, sadly)
  • Cheddar Cheese Soup from Le Cellier in Epcot
  • Warm Chocolate Cake from Topolino’s Terrace at the Riviera Resort

Little Nutty Salad

This is such a simple salad, but it is so memorable that we still lament it being taken off the menu at Whispering Canyon Cafe. I presume it was for nut allergy reasons, but am thankful we can now enjoy it at home!

For 4 servings

  • Roasted Walnut Vinaigrette Dressing (use as much or as little as you like)
  • Candied walnuts
  • 4 handfuls lettuce mix
  • Shredded Tillamook cheddar cheese
  • Grilled chicken breast, if making an entrée

Toss the lettuce and dressing (to taste) in a large bowl. Top with cheese and walnuts. Add sliced chicken if desired. (I like just a little dressing on salads while Honey likes a lot. We just topped our own rather than mixing with the lettuce.)

Roasted Walnut Vinaigrette Dressing

  • 1/3 cup walnuts
  • 1/3 cup honey
  • 1/2 cup chopped onions
  • 1/4 cup white vinegar
  • 1/4 cup olive oil
  • salt and pepper to taste

Preheat the oven to 300. Spread the walnuts on a baking sheet and toast for 10 minutes. Place the walnuts in a food processor with honey, onions and vinegar. Process until smooth. While running, stream in the olive oil. Season to taste.

Candied Walnuts

  • 2/3 cup walnuts
  • 4 T. maple syrup

Preheat the oven to 300. (I make these at the same time that I toast for the dressing.) Mix the walnuts and syrup. Spread on a parchment lined baking sheet. Bake for 10-12 minutes. Cool and reserve for salad.

Le Cellier Cheddar Cheese Soup

This soup is my family’s collective favorite thing we’ve ever eaten at Disney! You can often find it on the festival menus, and it is always available at Le Cellier if you can score a reservation. The taste of this soup was almost spot on, the consistency was too thin for us. However, it was a winner and I’ll definitely make it again. It’s is critical to serve with warm pretzel rolls. The best I could do was Publix this week, but my bestie tells me we should get them at Lidl next time!

Le Cellier Cheddar Cheese Soup << Click to download recipe card

Warm Chocolate Cake with Molten Raspberry Caramel Center

This recipe is absolutely decadent!! I do have a few notes from my baking experience:

  • You can easily half the Raspberry Caramel Center part of the recipe and still have plenty.
  • I used a standard 1/2 cup muffin tin and it was filled to the brim and I still had to use a second muffin tin. Next time, I will not measure out 1/4 cup of the batter that first goes in. I will eyeball it to less than half way. Then add the raspberry mixture, then fill up the rest of the way.
  • Mine did not bubble over as feared, but I did line the bottom rack of my oven in foil and I would definitely do that next time just in case.
  • I got 15 from this recipe, and could probably get 16 next time. They are small but rich so the portion size is right.
  • I dusted with powdered sugar.

Warm Chocolate Cake with Molten Raspberry Caramel Center << Click to download recipe card

Blueberry Lemon Drop Martini

My favorite cocktail in Disney and this was a great excuse to make it!

Do you have a favorite Disney dish? If so, please share as I’d love to try it!!

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