Some Enchanted Evening

The Enchanted Forest


Photo Courtesy of Hechler Photographers

An enchanted forest brings magic everywhere, including unexpected places such as this flora backdrop. Look closely and you’ll see a woman as part of the installation. Here, guests can take photos with the entertainer and each guest will have a unique, enchanting photo.

Tip Courtesy of Biz Bash

Magically Delicious

Photo Courtesy of Vicky Wasik

Enchanted themes need delicious food. This French Salmon Rillette recipe is not only easy but impressive

Ingredients

1 1/4 pounds (550g) boneless, skinless salmon fillet, cut into 1-inch pieces – Because the salmon pieces are small, they should cook very quickly once the water becomes hot, in a few minutes at most.
Cold water
2 tablespoons (30ml) juice from 1 lemon, plus juice from 1 lemon, divided (see note below)
1 medium leek or onion (about 6 ounces; 170g), halved (see note below)
1 large stalk celery (about 2 ounces; 55g), cut into large pieces (see note below)
1 bay leaf (see note below)
2 ounces unsalted butter (1/2 stick; 55g)
1/4 cup minced shallot (about 4 small, 1-ounce/30g shallots)
1/4 cup plus 2 tablespoons (90ml) mayonnaise
2 tablespoons (30ml) minced chives
1/4 teaspoon ground coriander seed
Pinch cayenne pepper
Kosher salt and freshly ground black pepper
Toasts or crackers, for serving

Notes

Look for salmon that has a good amount of fat in it, which more often than not means farmed salmon; a piece of fillet with plenty of the belly flap attached is best since the belly has the most fat. Cooking the fish in water with lemon juice and aromatics, known as a court bouillon, improves flavor, but in this recipe, you can use just water with very little change in the flavor of the finished dish. (If not using the court bouillon, you will still need 2 tablespoons lemon juice for the final mixture.)

Directions

  1. In a large saucepan, combine salmon with enough cold water to cover by 1 inch. Add juice from 1 lemon, leek or onion, celery, and bay leaf (if using). Set over medium heat and bring poaching liquid to 170°F, using an instant-read thermometer if you have one; otherwise, bring liquid to just below a bare simmer. Adjusting heat to maintain water temperature, cook until salmon flakes easily when pressed, about 6 minutes. Drain, discard aromatics and transfer salmon to a mixing bowl. Using your fingers, shred salmon roughly.
  2. Meanwhile, in a small skillet, melt butter over medium heat, add shallot, and cook, stirring, until softened but not browned, about 3 minutes. Scrape shallots and butter into bowl with salmon. Add mayonnaise, chives, remaining 2 tablespoons (30ml) lemon juice, coriander seed, and cayenne. Season with salt and pepper. Stir well until ingredients are thoroughly mixed and salmon is more finely shredded.
  3. Transfer rillettes to a large ramekin, crock, or another container, pressing down with a spoon and working it into the corners and against the walls to avoid trapping any air bubbles. Press plastic against the surface and refrigerate until thoroughly chilled, at least 2 hours. Serve with toasts or crackers. Rillettes can keep refrigerated for up to 5 days with plastic pressed firmly against the surface.

Into the Woods

Photo Courtesy of Blue Plate Chicago

An Into the Woods themed drink is perfect for an enchanted evening.
This drink combines tequila and lemon with pecan spiced maple syrup, a port reduction, and caramel tea. Garnish with fresh thyme for a woodsy feel.

Fairy Dust

Photo Courtesy of Hechler Photographers

 

What would an enchanted forest be without fairies? Ballerinas dressed as fairies were illuminated with LED strung wings Translucent fabric is interwoven with battery powered string lights to create a luminescent fairy ballerina.

 

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