‘Tis the season to celebrate, and if you’re like many Californians, those celebrations just wouldn’t be complete without a trip to the Disneyland Resort. And this year, there are even more reasons to be merry.
In addition to classic attractions like Haunted Mansion Holiday, It’s A Small World Holiday and the A Christmas Fantasy parade, there are lots of fun and festive new additions.
The Jungle Cruise has been transformed into a Jingle Cruise, the Mad Tea Party features Alice and friends performing rock versions of your favorite Christmas songs and World of Color: Winter Dreams puts a holiday twist on the popular nighttime show.
Cars Land is also revved up for the holidays. Stroll down Route 66 and you’ll see caution cone Christmas trees, hubcap wreaths and even a snowcar! You may even spot Tow Mater in his Santa hat!
Over at Paradise Garden in Disney California Adventure, the holiday celebrations have taken on a little Latin flavor, with Disney ¡Viva Navidad!. Activities include crafts and face-painting for the children, live Latino music, dance lessons and the “Disney ¡Viva Navidad! Street Party.”
You’ll also find traditional Latin holiday dishes, like sweet tamales (recipe to follow, if you’d like to make them at home!)
Pineapple and Golden Raisin Tamales
Makes 22 tamales
1 1/2 cups warm water
1 1/2 cups pineapple juice
1 cup honey
3 1/2 cups masa harina
2 teaspoons baking powder
1 teaspoon coarse salt
3/4 cup vegetable shortening
1 1/2 cups golden raisins
1 1/2 cups finely diced fresh pineapple
3/4 cup vegetable oil or a cooking spray
22 dried cornhusks, soaked in boiling-hot water for 2 hours
- Combine pineapple juice, water, and honey in a large bowl, whisking until completely combined; set aside.
- Combine masa, baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. Blend until combined. Add shortening; blend until shortening is evenly distributed through masa.
- Add the salt and the baking powder. Using a whisk combine all ingredients.
- Add pineapple juice mixture, a cup at a time, until mixture resembles the consistency of mashed potatoes. (You may not use all of pineapple juice mixture.)
- Gently fold in raisins and pineapple. Set aside for 1 hour.
- Remove cornhusks from the water and drain. Spray insides of cornhusks with nonstick spray.
- Scoop out 1/3 cup of tamale dough and place inside a cornhusk. Using your hands, shape dough into a rectangle in the lower, wider part of the husk. Fold right side, then left side over tamale dough. Fold up bottom edge. Repeat with remaining tamale dough and cornhusks.
- Add a few inches water to a large stockpot, and place a steamer basket inside. Place tamales in steamer, stacking no more than 2 high. Place pot over high heat to bring water to a boil, then lower heat to medium-low.
- Steam tamales about 1 hour, or until the tamales start to separate from the cornhusks. Check water level periodically, and add more water if needed.
- 10.Remove pan from the heat and allow the tamales to rest 15 to 20 minutes while still covered. Serve warm.
The holiday fun continues at the Disneyland Resort through January 6th!