Dinner in the Mountains

So my friend Angie and I, she's tall, red hair (same stylist) and replaced me as RSP, decided to have a dinner party at the cabin. We wanted to do something fun with fabulous people that we don't really do much with but we should. The last time we did this, we did Dutch Oven, which was fun, we just spent more time sweating over our Dutch Ovens than mingling with our guests.

This time we decided to cook a fabulous, easy meal with as much make ahead as possible, so we could spend more time with our guests. Check it out for yourself. I think they had a great time. Oh, and that's Sparkling Cider in the Pilsners, in case any one's wondering. Sorry the photos are not the best. I had to use the phone because the camera battery was dead.

There was quite the lively conversation. DAM often had us in stitches...did you know when men enter the testing center at BYU, before they can take the test they ask them if they shaved that day? Seriously? Oh my...

Menu:

Grilled Salmon with Brown Sugar and Mustard Glaze

Fresh Mango Salsa

Spinach Salad with Raspberries, Swiss Cheese, Toasted Almonds and Raspberry Vinaigrette

Steamed Broccoli and Carrots

Rosemary Roasted Potatoes

Crusty Bread

Homemade Peach Ice Cream

Homemade Brown Sugar Balsamic Swirl Ice Cream

I MUST get to bed but I promise to post recipes for the salmon and mango salsa tomorrow...or Saturday... :)

Brown Sugar-Balsamic Swirl Ice Cream

Ok, I know I promised something other than a dessert recipe and I will soon. Honest. But I had this ice cream at my friend Keri's last night and OH. MY. GOODNESS. I think I swooned. She found it on www.epicurious.com

The custard needs to be refrigerated overnight before it's processed in the ice cream maker, so plan accordingly.

INGREDIENTS

1 1/2 cups heavy whipping cream
1 1/2 cups whole milk
3/4 cup (packed) dark brown sugar, divided
1/2 vanilla bean, split lengthwise
6 large egg yolks
1/2 cup balsamic vinegar

PREPARATION

Combine heavy whipping cream, whole milk, and 1/2 cup sugar in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Bring cream mixture to simmer over medium heat, stirring until sugar dissolves.

Meanwhile, whisk yolks and remaining 1/4 cup sugar in large bowl until very thick, about 2 minutes.

Gradually whisk hot cream mixture into yolk mixture. Return mixture to saucepan. Stir over medium heat until custard thickens and thermometer inserted into custard registers 180°F, about 3 minutes (do not boil). Strain custard into large bowl set over another bowl of ice and water. Cool custard completely, stirring often, about 15 minutes. Cover and chill overnight.

Boil balsamic vinegar in heavy small saucepan until reduced to 2 tablespoons, about 6 minutes. Cool syrup in pan.

Process custard in ice cream maker according to manufacturer's instructions. When ice cream is done, spoon in balsamic syrup and churn 3 to 4 seconds longer to swirl. Transfer ice cream to container. Cover and freeze until firm, at least 6 hours and up to 1 day.

It's quite rich but oh so delicious. The balsamic gives it just the right bite or kick if you will. If you're trying to woo your man...just spoon him some of this and he's all yours...

Enjoy!

Peanut Butter Cookies

First, let me just say I PROMISE I will post something other than baked goods soon. For now, just enjoy...

I have a peanut butter cookie recipe that I really love. It has proven very useful over the last 16 or so years. A plate of these cookies has done everything from getting extra miles on the mission car, only allowed so many per month, to proposals of marriage...hmm...maybe I should have said yes...

Now before you get all excited to make them yourself, I have to tell you this recipe is one of two I will never give out. A girl's gotta always have something in her arsenal that not everyone has right? You'll never get it out of me.

So...in order to share a good peanut butter cookie recipe with you, I have begun a quest. I tried a new recipe last night but according to the judges, they were good but not blog worthy. I will keep my eyes open and continue to test but if anyone out there in blog world has a really good one...let me know.