A Fine New Year’s Eve Dinner

On our holiday trip to Oregon, we were given some delicious homemade treats, such as canned smoked salmon, canned tuna (a family favorite), and a 100th anniversary cheese wheel from the Tillamook Cheese Factory.

Real, fresh caught, cooked, canned-in-its-own-juices, tuna.

Canned smoked salmon, smoked by a family friend.

My new dipping bowls, featuring artichokes marinating in olive oil from Italy (far right), roasted garlic puree (far left), and caramelized yellow onion with fig balsamic puree (front, center).

Crusty bread for all of the toppings.

A simple salad with mesclun greens, tomato, and shaved carrot with a drizzle of caramelized onion balsamic dressing (made from my caramelized onion spread, which is just onion and olive oil, cooked on medium low until caramel in color and then blended. I added some fig balsamic vinegar, which was another kitchen gift I received, sea salt, and pepper to make the dressing).

The table- with my walnut and cherry baked brie, 4 yr old cheddar, marinated olives, sparkling water, and wine.