In honor of the Kentucky Derby today, I'm flash thing back to an amazing event I had...the Tea Party! I made all sort of treats, but the biggest hit was the "Mint Julep Cupcakes" that I made into cake pops.
I got the recipe from "A Latte' with Ott, A" and miniaturized it! I could eat these all day...in fact, I think I'm going to make them again....
I also made these Bourbon Grapes with Goat Chese...WOW!
These are pretty much green grapes soaked in bourbon over night, then roll balls of goat cheese in chopped pecans and put them on a toothpick. Easy, and what a hit!
This is the spread from that day...its really making me want to have another one....uh oh...hahaha
For Salmon: 6 Salmon Fillets (individual serving size) if you are using cedar sheets, OR1 salmon fillet, uncut, skin on if using cedar plank Olive Oil Kosher salt
For Sauce: 1 cup fresh blueberries 2 tablespoons balsamic vinegar 1 tablespoon sugar ½ cups chicken broth 1 shallot, finely chopped 2 garlic cloves, minced 1 tablespoons butter Salt And Pepper, to taste
Soak cedar planks or sheets in water for 30 to 45 minutes. I used sheets and I knew they were ready when they could bend and tie around the salmon. [see picture below]
Rub salmon with oil and sprinkle with salt. Wrap sheets around salmon, or place salmon on the plank and grill on low for 10 minutes, turning once if in sheets, OR grill on low for 15 minutes if on plank, or until it turns opaque.
In sauce pan, saute shallots and garlic in butter until tender, remove from heat.
In another small sauce pan, cook blueberries, vinegar, broth and sugar until reduced by half (about 20 min). Strain with a mesh strainer, and combine liquid with onion mixture and add salt and pepper to taste.
Serve sauce over the salmon. Great with asparagus and noodles!