sorry, But I don't have any pics...I thought it might be a bit off-putting to my guests if I starting photographing their food :)
Hors D'Oeuvres: Hummus doctored up with toasted pine nuts, cumin and olive oil (thanks Felic!), baby carrots and crackers
Appetizer: Arugula and baby spinach salad with apple, toasted walnuts, and shaved manchego with champage vinegar dressing, and balsamic glaze drizzled on the plate.
Entree: Roasted Wild Coho Salmon with a balsamic reduction (see recipe below), roasted broccoli with garlic and parmesan and mashed Yukon Gold potatoes with sour cream.
Dessert: Lemon Cake ( see recipe in previous post), fresh raspberries and blueberries
I thought everything turned out really well excpet for two things...
1. I don't think I reduced the balsamic sauce enough for the salmon as it was a litle thin when poured over the salmon. It had a great flavor though so it didn't matter too much.
2. I need to work on my mashed potatoes... I don't often make them and while they seem like a simple enough thing, mine never quite turn out the way I want... suggestions?
Roasted Salmon with a Balsamic Reduction
(an adaption of a recipe from Bon Apetit, July 2007)
1/2 cup good balsamic vinegar
1/2 cup dry white wine
2 Tbsp dark brown sugar
2 Tspsp lemon juice
Combine all ingredients in a small saucepan and bring to boil. Reduce to about 1/3 cup, about 17 minutes. Watch the sauce carefully as it can burn! Can be a made a few hours ahead and slowly rewarmed before using.
4, 6-ounce filets of wild salmon
Preheat the oveen to 400 degrees F. Line a baking sheet with foil. Place salmon on sheet and drizzle with olive oil, salt and pepper. Roast for abotu 20 minutes. Drizzle balsamic sauce over the salmon and serve!