Introduction: Lumiere's Hors D'oeuvres
Try the Grey stuff, its delicious!
Don't believe me? Ask the dishes!
Well...maybe not that last part but these are pretty good and simple variation's of the foods served by everyone's favorite enchanted candlestick in Beauty and the Beast.
This started as just a fun excuse to make the famed Grey Stuff but after realizing I've seen a lot of renditions of these snacks that involve a lot of seafood. Along with being someone who is not a fan of fish, I decided to make my own fish-free more picky-eater-friendly version.
After staring at the pictures, googling foods and asking my friends for their opinions I came up with a menu that looks pretty similar to the originals visually and would make a great addition to any Disney themed party or family movie night.
Below I have outlined the ingredients for each item, the exact amounts can be found in the coordinating step.
- Vanilla dry pudding mix (about a small, 3.5oz box)
- Chocolate dry pudding mix (about half a small, 3.5oz box)
- Chocolate sandwich cookies
- Heavy whipping cream
- Vanilla extract
- Baking Powder
- Vanilla Extract
- Box Cake Mix
- Some type of cold cut-I used pepperoni but ham, salami or even turkey could also work.
- Red pepper
- Cheese slices
- Olive Oil
- Vegetable Oil
- Lime Juice
- Chili Powder
- Or flat tortilla chips
- Roma tomatoes
- Yellow onion
- Jalapeno (optional)
Chocolate Rice Pudding
- White rice
- Cocoa powder
Pig in a Blanket
- Tiny hot dogs
- Crescent rolls
- Baking Powder
- Sea salt
- Olive oil
- warm milk
- Sandwich bread
- Egg whites
- Cream of tartar
- Food coloring-pink
- Powdered sugar
- Vanilla extract
Step 1: Grey Stuff Number 1
I based this grey Stuff recipe off one I found on the internet that originally used cool whip and was less chocolaty, I changed it to a home made whipped cream in hopes of making it a little fluffier. I don't know that it is fluffier with the whipped cream instead of cool whip, but I like the texture better anyways.
- 6Tbs. Chocolate pudding mix
- 4Tbs. Vanilla pudding mix
- 1-3/4c Milk
- 15 Chocolate sandwich cookies
- 8oz. Heavy whipping cream
- 1tbs. Sugar
- 1/8tsp. Vanilla
- (instead of heavy whipping cream, sugar and vanilla you can use cool whip)
- To make the whip cream, pour 1 cup(8oz) heavy cream into a bowl and beat until stiff beaks form. Add in the sugar and vanilla and stir until combined(you could also beat it together if your peaks were not fully formed. Chill until ready to use.
- Add both pudding mixes and the milk to a bowl and whisk until fully combined. (If you want it more or less chocolaty use 5tbs of each or 7tbs chocolate 3tbs vanilla)
- Chill at least 10 minutes or until you're done with the next step.
- Crush up all your cookies. This can be done with a food processor, blender, plastic bad and your hands or a bowl and an ice cream scoop. Crush them up until they are a powdery crumb mix.
- Mix the crushed cookies into the chilled pudding until well combined.
- Stir together the pudding/cookie mixture and the cream until all is a light grey and combined together. Let chill for at least an hour, will keep well overnight
- 3/4cup Butter
- 1cup Sugar
- 2 Eggs
- 1/2tsp. Vanilla extract
- 2-1/2cups Flour
- 1tsp. Baking powder
- 1/2tsp. Salt
- Cream together butter and sugar until smooth
- Beat in eggs and vanilla
- Add flour, salt and baking powder; mix together
- Knead until your bowl is mostly free of dough.
- Cover and refrigerate for at least an hour
- Roll dough flat to about 1/3" thick
- Cut circles and bake for about 5 min at 450. If you don't have a circle cookie cutter, I used a glass and a cup to make mine.
Once the cookies are cool, use a spoon to dollop the grey stuff onto the cookies or use a piping bag to swirl it on (if you want to be a little fancier).
Step 2: Grey Stuff #2
Follow the same Grey Stuff recipe from step 1 but pipe or frost over mini (or full size) cupcakes.
I used a chocolate box cake mix but made them in a mini muffin pan.
Step 3: Meat Roll
Select your favorite cold cut. I am using pepperoni slices. Along with your favorite slice-able cheese. I used some fontaine left over from something else but any softer cheese will do. And some red pepper.
Cut your red pepper into little rectangular pieces, and your meats and cheese into thin slices. Cut the cheese into very thin rectangular pieces, bigger than the peppers, enough to wrap around the meat.
Roll your meats into little tubes and wrap the middle with the cheese. Layer two pepper pieces on top in an X shape and stab through the whole roll with a toothpick. For a larger roll wrap one piece of meat then roll another around it.
Step 4: Chips and Salsa
You can either use tortilla chips from the store or make your own. To make your own you will need some tortillas, corn or flour will work. I used some left overs from the "green sandwich" tortillas I made.
- Coat a cookie sheet with olive oil, for a little easier clean up lay some tin foil on the pan and oil that. Cut the tortillas into chip shapes (whatever you want them to be).
- Add some oil to the tops of the tortillas and sprinkle with salt.
- Bake for about 10 min at 450
For the Salsa I made an easy pico de gallo
- 3-4 Roma tomatoes or 1 small can (15oz.) of petite diced tomatoes
- 1/2 Yellow onion
- 1 Lime
- Jalapeno pepper (optional)
- Dice up the tomatoes, cilantro, jalapeno and onion, discarding pepper seeds but keeping tomato seeds and juices. If using a can of tomato you may want to drain some juice from the can.
- Combine together in a medium bowl and drizzle with lime juice.
- Mix together and scoop onto chips or eat out of the bowl.
Step 5: Chocolate Rice Pudding
- 3/4c White rice
- 1-1/2c water
- 2c Milk
- 1/2tsp. Vanilla
- 1/3c Sugar
- 1tbs. Butter
- 1tbs. Coco powder
- 1/4tsp. Salt
- 1 Beaten egg
- In a small pot add white rice to boiling water, stir together, cover and let cook on low heat for 20 minutes, stirring periodically so it doesn't stick to the pot.
- In a clean pot, combine milk, sugar, coco powder and salt.
- Add 1-1/2 c cooked rice, cook on medium heat for 15-20 minutes until thick and creamy.
- Add remaining 1/2c milk, 1 beaten egg and 1tbs butter
To serve I cut the end piece of a loaf of sandwich bread into a thin strip and wrapped it around the blob of pudding. The pudding actually held its shape pretty well and I was able to easily pick up the whole roll without it going everywhere.
Step 6: Pig in a Blanket
You'll need some mini hot dogs and a tube of crescent rolls.
- Cut the original crescent triangles into three smaller triangles no longer than the hot dogs at their widest.
- Wrap the hot dogs each with one triangle, starting with the wider end of the crescent.
- Cook at 375 for 12min.
Step 7: Green Sandwich
For the green sandwich I decided to do an avocado filling, loosely of based off of Avocado toast. Since I am not a huge fan of avocado toast though, I decided to replace the bread with a tortilla to make it a sort of cross between avocado toast and chips & guac.
For the fluffy tortillas
- 2c Flour
- 1-1/2tsp. Baking soda
- 3/4tsp. Kosher salt
- 2tsp. Olive oil
- 3/4c Warm milk-20sec. in the microwave
- Mix the flour, baking powder and salt in a med/large bowl.
- Drizzle olive oil over flour mixture. Stir together.
- Add warm milk and stir together until combined.
- Knead for 3 min or until you have nice dough ball and your bowl is relatively clean.
- Cover dough in bowl and let rise 20 min.
- Cut dough into 8 pieces, roll into balls and let rise for 15 min covered in bowl.
- Heat a pan over low/med heat for 5 min while rolling dough balls as flat as you can without tearing.
- Cook each side until little puffs of smoke rise or starts to turn golden brown.
For the avocado mash, split and gut one whole avocado, smush it up in a bowl, add a little salt and smush it around some more, then spread over tortillas. I spread the avocado then cut it into quarters, I think it would've been better to cut the tortilla first, as the avocado is very squishy and tried to squirt out the sides.
Step 8: Brown Sandwich
For the brown sandwich I decided to go simple and just use nutella. I debated making some sort of chocolate fluff between two cake slices, but realized I do not have the ingredients to make those(shopping once a week I didn't have time to acquire them) but I may go back and update with that recipe at a later date. But for now....
Spread a generous amount of nutella on two pieces of white bread, stack together and cut into four squares.
Step 9: Meringue on a Cookie
I thought this cookie looked like it was topped with a meringue, and since my sister likes to make them, I topped some green frosted cookies with pink meringues.
For the meringues adjust your oven racks so that you will be able to fit two cookie sheets at the same time without one being too close to your heating element. Once that is done preheat your over to 225.
- Line 2 cookie sheets with parchment paper.
- Combine egg whites, cream of tartar and salt and beat on a low speed until foamy.
- Increase speed to high and gradually add in sugar-about 1tbs at a time, stirring until dissolved.
- Beat until mixture is thick, shiny and larger.
- Stir in vanilla extract and pink food coloring.
- Scoop into a large piping bag(or zip lock bag)
- Pipe onto pans making sure to fit all of them between the two. They won't grow much at all so they can be pretty close together.
- Bake at 225 for 1 hour.
- After one hour DO NOT OPEN THE OVEN, this can cause your meringues to deflate thus leaving you with-still tasty- but deflated piles of sugar...not ideal. INSTEAD turn the oven off, leaving the door closed, let them cool for another 1-2 hours.
For best results eat soon after or store in an air tight container, as moisture will start to make them sticky and kind of chewy.
The cookies are the same from the Grey Stuff in step 1, with an easy milk and powder sugar icing.
For the icing combine 1 cup powdered sugar with 2tbs milk and 1/8tsp vanilla. I used one drop of dark green and one drop of lime green food coloring to get my green color.
Step 10: Final Tray
To assemble like the movie find a shiny silver tray(or pretty cookie sheet) and place one of each item on it.
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