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Last-Minute Mother’s Day Gift? When In Doubt, Cook!

Last-Minute Mother's Day Gift? When In Doubt, Cook! Last Minute Mothers Day Last Minute Mothers Day

It’s the day before Mother’s Day, and you’ve been caught with no time left to plan for the special person who has always cared for you. It happens. Not to worry, there is still time to spoil her with love and baked goods. That’s right; I always say, when in doubt, bake!



Never underestimate the power of letting Mom rest while you take care of the meals, especially when you clean up afterward! Here are two options for tomorrow, depending on how much time you have to prepare. The first is my favorite salmon dish from Disneyland’s The Blue Bayou Restaurant (you can make this work with other fish, too), and the second is a lovely baked treat for afternoon tea or a quick visit.


Pan-seared Salmon, with Tomato Caper Relish, Sautéed Spinach, and Basil Beurre BlancD23 Recipe

DISNEYLAND PARK BLUE BAYOU RESTAURANT



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.

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 the heavy cream mixture to a boil over medium-high heat. Whisk in the 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.

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Make this one extra special with the full dining experience at home. Learn how to set the mood here.


Molasses Crackle Cookies – Disney Parks Blog

WALT DISNEY WORLD – WILDERNESS LODGE

INGREDIENTS:

  • 1 cup canola oil
  • 2 cups granulated sugar; divided 1/3 cup molasses
  • 1 egg
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 tablespoon ground ginger
  • 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground clove

DIRECTIONS:

  • Cream canola oil and 1 3/4 cups sugar in the bowl of an electric mixer fitted with
  • a paddle attachment.
  • Add in molasses and egg and beat on low speed until combined.
  • Whisk flour, baking soda, ginger, cinnamon, and clove in a medium bowl. Slowly add to molasses mixture and beat on low speed until flour is incorporated.
  • Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
  • Preheat oven to 350 ̊F. Line 2 baking sheets with parchment paper.
  • Place the remaining 1/4 cup sugar in a small bowl.
  • Use a 2-tablespoon scoop to measure cookies. Form into balls and roll into sugar.
  • Place on baking sheets at least 2 inches apart. Bake for 10 to 12 minutes, until golden brown.
Last-Minute Mother's Day Gift? When In Doubt, Cook! image-57

And just like that, you’ve added a little pixie-dusted magic to Mom’s day!

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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