The Wedding Reception of Kathy and Zach

Appetizer Buffet

Skewers
Wasabi Grilled Shrimp with Soy-Sesame Sauce
Chili Lime-Rubbed Chicken with Avocado Lime Dip
Thai Beef Satay with Peanut Sauce

Dips and Spreads
Artichoke and Spinach Dip with endive leaves
Roquefort Dip with toasted baguette
Roasted Red Pepper Hummus with toasted pita chips
Black bean & corn pico de gallo with red tortilla strips

Dinner Buffet

Barbecue Station
Herb and Garlic Rubbed Tri-Tip
Barbecued Ham Baked in Dark Beer and Brown Sugar
Glazed Cedar Plank Salmon
Gourmet Sausages with Caramelized Grilled Vidalia Onions

Cold Salad Station
Tuscan Bread Salad
Asian Glass Noodle Salad
Orzo Salad with Corn, Tomatoes, Feta
Baby Mozzarella, Basil and Cherry Tomatoes

Hot Station
Mixed Vegetable Grill with Roasted Garlic Marinade
Roasted Baby Potatoes with Chives and Parmesan on Rosemary Skewer
Island Rice with Cumin and Coconut
Roasted Wild Mushrooms

Dessert
Red Velvet Cup Cakes with Cream Cheese Frosting, Shaved White Chocolate
Mexican Wedding Cookies
Meringue Cloud with Fresh Raspberries

Napa Valley Salad

Makes: 6-8 servings

INGREDIENTS

Vinaigrette:
2 small shallots, finely diced
The zest of two clementines (or oranges or grapefruit – see below, you can use the fruit in the salad)
2 teaspoon maple syrup
2 teaspoon flavored mustard (walnut Dijon is wonderful!)
4 teaspoons quality vinegar (sherry is nice)
6 tablespoons olive oil

Salad:
1 head, red leaf lettuce, torn into bite-size pieces
1 small head, napa cabbage, (core removed) shredded
1 small fennel, (core removed; white part only), thinly sliced
¼ cup dried apricots, small dice
¼ cup dried cranberries
2 clementines, segments (grapefruit or oranges also work nicely!)
¼ cup toasted pecans

PROCEDURE
Combine all vinaigrette ingredients in a bowl except the oil. Drizzle oil in slowly while whisking continuously to create an emulsion. Taste and adjust with sea salt and pepper.

Place salad ingredients in a large bowl and toss with a portion of the dressing. Taste. Add more vinaigrette until greens are coated, but not saturated (add the dressing just prior to dinner service, otherwise the greens will get soggy and wilt).

Vinaigrettes: The Untold Story

One of the four “mother sauces,” vinaigrette is a basic oil-and-vinegar combination, generally used to dress salad greens and other cold vegetables, meat or fish dishes. In its simplest form, vinaigrette consists of oil, vinegar (usually 3 parts oil to 1 part vinegar), salt and pepper. More elaborate variations can include any of the various ingredients such as spices, herbs, shallots, onions, mustards, etc.

A pantry stocked with a wide variety of oils and vinegars will make it easy to experiment and create an array of delicious dressings. A basic assortment of vinegars includes, but is not limited to: red wine, cider, white wine or champagne and sherry. Oils can include: a fruitier extra virgin olive oil, canola, grapeseed, a darker “woodier” olive oil, sesame, walnut, truffle, etc. Always purchase good quality vinegars and oils and store them in a dark, cool place. Oils do not belong in the refrigerator as this puts them “to sleep” causing their flavors to go into a “coma.”

Vinaigrettes are considered a sauce in classic French cuisine, and are treated with great respect. The traditional ratio of oil: vinegar is 3:1. Many Americans, though, prefer a slightly more acidic taste than this ratio.

Hint: Try using lemon or lime juice in place of vinegar in your favorite dressing recipe. Lemon juice has a brighter flavor that enhances lettuce and other greens. 

We all know that oil and water don’t mix and the same is true for oil and vinegar. Vinaigrettes can be “forced” to stay together by emulsifying, or they may be allowed to separate, in which case they should be whisked before serving. Either way, the vinegar and seasonings can be combined first, and then the oil should be whisked in slowly.

Emulsifying agents are ingredients that enable the oil and vinegar to “hang together.” Examples are egg yolks and mustard.

Hint: Once tossed with dressing and served, perfectly dressed salad leaves no extra dressing in the salad bowl. The leaves of lettuce should be lightly coated but not soaked in dressing. Add dressing to a salad a bit at a time, to ensure that you don’t drown the greens.