Party Recipe: Casual Japanese

Last night’s dinner party was a big success. It was so easy and relaxed. I’m motivated to catch up on the rest of my social obligations now. Here’s the recipe:

Decoration:

• Queen Anne’s Lace and blue delphinium in a low Japanese inspired vase
• Bamboo placemats
• Green napkins
• Green tea lights in flower dishes
• Japanese plates from Chinatown

Appetizers:

• Hana rice crackers
• Hot edamame with kosher salt

Drinks:

• Nigori sake
• La Crema Pinot Noir
• Ice water

Dinner:

• Beet and watercress salad using this rice vinegar apple dressing
• Black sesame topped wild salmon, poached in a ginger sake mixture
• Salt and pepper french-cut green beans

Dessert:

• Fresh apricot and cherry crisp
• Honey ice cream

I put together the crisp and beets well in advance and kept them in the fridge. The fish was marinating and the green beans were in the pan when the guests arrived. All I had to do was throw the fish in the oven a few minutes before salads were served and turn on the heat under the beans. I threw the crisp in right when I took the fish out. I had also planned to make rice, but I forgot to turn on the cooker and skipped it. Everything was good, but the simple crisp was the star of the show!