For Disney fans of all ages who have daydreamed of a tea party with the Mad Hatter, the March Hare, Alice and a dormouse, now's your chance to recreate part of the festive spread with recipes inspired by the iconic animated movie.
The newly released "Alice in Wonderland: The Official Cookbook," by Elena Craig and S.T. Bende, is complete with whimsical food and drink recipes from cakes and cookies to savory tarts and sips.
MORE: Enjoy afternoon tea with these recipes fit for a Disney PrincessCheck out three full recipes from the cookbook below.
Yield: 6 to 8 servings
"Everyone knows that the Queen of Hearts favors the color red. She simply will not tolerate deviations from her desired décor, and those who dare upset her pay a heady consequence! But even the finicky Queen would take no issue with this exquisitely lovely tomato tart. Light, sweet, and flavored with a hint of lemon, the Queen of Hearts Tomato Tart is a garden party staple and would surely be a favorite of Her Grace, Her Excellency, Her Royal Majesty, the Queen of Hearts (and the King!)."
Ingredients
Crust:
1 cup cornmeal
1 teaspoon granulated sugar
1/2 teaspoon kosher salt
1 egg
2 tablespoons olive oil
1/2 cup finely grated sharp cheddar cheese
1/2 cup finely grated Parmesan cheese
Filling:
15 ounces ricotta cheese
Zest of 1 lemon
1 tablespoon finely minced parsley
1 teaspoon finely minced thyme
1 large garlic clove, minced
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pint small red grape tomatoes
1 pint small yellow grape or cherry tomatoes
1/4 teaspoon coarse finishing salt
Directions
To make the crust: Preheat the oven to 400 F.
Put the cornmeal, sugar and salt in the bowl of a food processor fitted with a blade attachment. Process for 5 minutes, turn off the processor, and let the cornmeal mixture cool, uncovered.
Whisk the egg in a small bowl until frothy, and then whisk in the oil. Add the egg mixture and grated cheeses to the food processor with the cornmeal mixture.
Pulse the ingredients in the processor for 30 to 45 seconds until all ingredients just come together. Do not overprocess, or the crust will have a tough texture.
Press the crust mixture evenly over the bottom and up the sides of the tart pan. Bake for 14 to 16 minutes until lightly browned. Remove the crust from the oven, and allow it to cool for 15 to 20 minutes.
To make the filling: In a medium bowl, mix together the ricotta, lemon zest, parsley, thyme, garlic, salt and black pepper. Spread the ricotta mixture in an even layer over the crust.
Slice the red grape tomatoes crosswise in half at a 45-degree angle, and spin one half 180 degrees to create a heart shape. Place the red tomato sides together in stripes onto the ricotta filling, gently pressing down to hold the heart shape. Leave space between the stripes of hearts for the stripes of yellow tomatoes. Slice the yellow tomatoes in half, and place the cut side down to fill in the stripes between the tomato hearts.
Place the assembled tart back in the oven under the broiler for 5 to 10 minutes until the tomatoes are browned and the ricotta is warmed.
Remove from the oven and sprinkle with finishing salt. Allow the dish to cool before slicing and serving.
Yield: 8 to 10 servings
"The Queen’s tightly wound gardeners frequently find that they must reshuffle their plans. After all, flowers don’t always grow the way one wants them to! This layered casserole serves as a savory nod to those hardworking cards and the many varietals of roses they cultivate -- naturally, or otherwise."
Ingredients
About 1 tablespoon salted butter, for greasing the pan
5 slices white bread, with the crusts removed
5 slices dark rye or black bread, with the crusts removed, plus 1 more slice for garnish
2 cups (about 4 ounces) shredded Gruyère cheese
1/2 cup (about 2 ounces) grated Parmesan cheese
4 scallions, thinly sliced, white to light green
1/4 cup finely chopped parsley leaves
1/4 cup sundried tomatoes, drained and finely chopped, plus 8 more whole sundried tomatoes, for garnish
8 eggs
1 1/2 cups milk
1 1/2 cups half and half
1/2 teaspoon salt
Freshly ground black pepper
Directions
Slice each piece of bread into 3-inch strips. Grease the bottom and sides of a 9-by-13-inch or 4-quart baking pan.
In a small bowl, mix the Gruyère and Parmesan cheeses. In a medium bowl, mix together the scallions, parsley and chopped sundried tomatoes.
Layer the bottom of the pan with bread, alternating between white and rye. Scatter half the herb-tomato mixture over it. Scatter a third of the cheese over the herbs. Top with more bread, the remaining herb-tomato mixture, and another third of the cheese. Top with the third layer of bread, and sprinkle with the remaining cheese.
Using the cookie cutters, cut out clubs and spades from the extra dark rye bread slice, and cut out hearts and diamonds from the sundried tomatoes. Place the clubs and spades on every other top slice of bread, and cover the baking dish with a lid or foil. Refrigerate overnight or up to 48 hours. Put the tomato hearts and diamonds in a small airtight container, and refrigerate until needed.
In a large bowl, combine the eggs, milk, half and half, salt and ground pepper, and whisk until thoroughly combined. Pour the mixture slowly over the casserole dish, allowing time for the bread to absorb part of the custard. Once all the custard mixture has been added to the pan, cover, and refrigerate overnight or up to 48 hours.
Preheat the oven to 350 F, and bake the contents of the baking dish for 30 minutes. Add the sundried tomato hearts and diamonds in the empty places, and bake an additional 10 to 15 minutes or until a knife stuck in the custard comes out clean. Allow the dish to cool 10 minutes before serving.
Note: This needs to sit overnight or up to 48 hours so that the bread can absorb the custard.
Yield: About 2 dozen cookies
"The road to Wonderland is burdened with obstacles -- including one particularly stubborn door. Luckily, even this hurdle can be circumvented... provided one has the right key, of course! Wonderland wanderers will appreciate these tasty tools, which simultaneously open doorways to adventure and offer up an irresistibly appetizing aroma."
Ingredients
3 cups sifted all-purpose flour, plus more for dusting
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup (1 stick) unsalted butter
1/2 cup dark brown sugar
3 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1 egg
1/2 cup molasses
Royal Icing
Gray and gold food coloring (or desired colors)
Luster dust (optional)
Directions
In a large bowl, sift together the flour, baking soda and baking powder, and set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and brown sugar on medium speed until fluffy, 1 to 2 minutes, scraping down the sides as necessary.
Add in the ginger, cinnamon, cloves, salt and black pepper, and mix to combine.
Scrape down the sides of the bowl, and add the egg and molasses. Mix until well combined, scraping down the bowl as needed.
With the mixer on low, add in the flour mixture about 1 cup at a time, scraping the bowl as needed, until the ingredients are all incorporated.
Divide the dough in half, wrap each half in parchment, and chill for at least 1 hour.
Preheat the oven to 350 F, and prepare two baking sheets with parchment or baking mats.
On a floured surface, roll out the dough to a scant 1/4 inch, and use a key-shape cookie cutter to cut out cookies.
Chill each sheet of cookies for 15 minutes, and then bake for 8 to 10 minutes until the cookies are crisp at the edges, with barely soft centers. Transfer the baking sheets to a wire rack, and allow the cookies to cool completely.
To decorate the cookies, divide the royal icing between two or more bowls, and add food coloring as desired. Flood each cookie with a base of icing, and allow it to dry completely. Pipe a key design onto each cookie. When the icing is dry, brush with luster dust, if desired.
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Recipes reprinted with permission courtesy of "Alice in Wonderland: The Official Cookbook."