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We Are ‘Goin’ Down The Bayou’ With Two Disneyland Recipes!

We Are 'Goin' Down The Bayou' With Two Disneyland Recipes! Blue Bayou Recipes

In case you missed it, if that is even possible, news broke this week that Tiana’s Bayou Adventure would be opening on June 28th, 2024! Previously announced as ‘opening this summer,’ that latest Walt Disney World attraction surprised us all with an early summer arrival that we are counting down the days for! Ever since reading the details, I’ve been consumed with all things Princess & the Frog, including the culinary delights of Louisiana-style food. I’ve got Cajun and Creole flavors on my mind, which brought me to this weekend’s cooking adventure. Both of our recipes for this weekend come from Disneyland’s Blue Bayou Restaurant. While the quality of food here has varied over the years, the dining experience has always been one of my favorites thanks to the immersive atmosphere that is blended perfectly with the Pirates of the Caribbean boats departing in the distance.



Pan-Seared Salmon Recipe from Disneyland’s Blue Bayou

Crickets chirp, frogs croak, and it’s always twilight at the Blue Bayou Restaurant, a Disneyland Park favorite. Cajun- and Creole-inspired cuisine is on the menu, and luxurious beurre blanc sauce adds New Orleans flair to this dish. The sauce works well with all types of fish.

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SERVES 4

TOMATO CAPER RELISH:
1 small tomato, diced
1 small onion, diced 2 tablespoons capers
1/4 cup olive oil
5 basil leaves, chiffonade
Coarse salt, freshly ground black pepper, to taste

BASIL BEURRE BLANC:
4 cups loosely packed fresh basil
1/2 cup chopped fresh chives
3 cloves garlic, minced
2 tablespoons lemon juice
2 tablespoons olive oil
1/3 cup Chardonnay
2/3 cup heavy cream
1 teaspoon cornstarch
1 teaspoon water
2 tablespoons butter, at room temperature
Coarse salt, freshly ground black pepper, to taste

GOAT CHEESE MASHED POTATOES:
2 pounds red potatoes
2 tablespoons butter
1/2 cup heavy cream
1 teaspoon salt
1/4 cup crumbled goat cheese

PAN-SEARED SALMON:
4 (6-ounce) salmon fillets, skin removed
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
4 tablespoons olive oil

SAUTÉED SPINACH:
1/4 cup olive oil
4 cups spinach
Coarse salt, freshly ground black pepper, to taste

GARNISH:
4 tablespoons microgreens, optional

FOR TOMATO CAPER RELISH:

  1. Combine tomato, onion, capers, olive oil, and basil leaves in a small bowl. Season with salt and pepper.
  2. Set aside until ready to serve.

FOR BASIL BEURRE BLANC:

  1. Combine basil, chives, garlic, and lemon juice in a blender or food processor. Blend until herbs and garlic are finely chopped. Add oil and blend until smooth. Set aside.
  2. Heat Chardonnay over medium heat in a medium saucepan for 5 minutes, until reduced by half. Add in heavy cream and continue cooking for 7 minutes, until reduced by another quarter. Add reserved basil mixture and cook over medium-low heat, whisking constantly until fully mixed.
  3. Whisk cornstarch and water together in a small bowl. Return heavy cream mixture to a boil over medium-high heat. Whisk in cornstarch mixture and reduce heat to medium-low. Cook for 3 to 5 minutes, until sauce begins to thicken.
  4. Pour sauce through a fine-mesh strainer and whisk in room temperature butter.
  5. Season with salt and pepper. Keep warm until ready to serve.

FOR GOAT CHEESE MASHED POTATOES:

  1. Place potatoes in a large stockpot and cover with cold water. Bring water to a boil. Cover and reduce heat to medium. Cook for 20 minutes, or until potatoes are tender.
  2. Drain potatoes and place in a large bowl. Mash with butter, heavy cream, and salt.
  3. Fold in goat cheese. Keep warm until ready to serve.

FOR PAN-SEARED SALMON:

  1. Season salmon with salt and pepper.
  2. Heat oil in a sauté pan over medium heat for 5 minutes, until hot. Cook salmon for 3 minutes on each side, until desired doneness. Keep warm until ready to serve.

FOR SAUTÉED SPINACH:

  1. Heat oil until shimmering in a large sauté pan over medium heat. Add spinach and sauté just until spinach begins to wilt.
  2. Season with salt and pepper. Remove from heat and keep warm until ready to serve.

TO SERVE:
Evenly divide potatoes on 4 serving plates. Drizzle 1/4 cup of basil beurre blanc around the edge of the potatoes. Top with spinach, then salmon. Spoon tomato caper relish on top of salmon and garnish with 1 tablespoon of microgreens, if desired.

D23 Recipe

Blue Bayou’s Fantasia Cheesecake – Disneyland Park

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Ingredients

Cheesecake
4 cups cream cheese (32 oz.)
2 cups sugar
14 tsp. salt
12 tsp. lemon flavoring
4 eggs

Graham Cracker Crust
1 cup graham cracker meal
1 tbsp. granulated sugar
14 cup butter or margarine, softened
1 cup sour cream
2 tbsp. sugar

Preparation

Cheesecake
With an electric mixer, beat cream cheese until smooth. Gradually add sugar, blending thoroughly. Add salt and lemon flavoring and mix well. Add one egg at a time, blending thoroughly after each addition. Set aside.

Graham Cracker Crust
Combine first three ingredients and blend thoroughly. Press into a greased 9-inch spring form or cake pan. Pour in cheese mixture and bake in preheated 350 degree oven for 70 minutes, or until golden on top. Cool thoroughly. If you have used a cake pan, place a board the same size as cake on top, then tip slightly until loose and turn over on a dish.

Combine sour cream and sugar and spread evenly on top of cheese cake. For variety, top the cake with fresh strawberries or any other pie filling.

Cook’s Note
You have the option on the final texture of this cheesecake. For a more cake-like texture bake about 10 minutes longer than called for in this recipe. For a creamier cake, remove five minutes earlier.

D23 Recipe

Zoë Wood is a travel writer from Sydney, Australia. Since her first visit to Disneyland at the age of 6, she has spent her years frequently visiting Disney Parks and traveling around the world.

Join Zoë as she lets you in on all the tips, tricks, anecdotes, and embarrassments that arise from her family adventures.




















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