I am late in posting this but better late than never. I did a Central American/seafood theme this time. For appetizers I served shrimp cocktail and crackers topped with a dollop of either sour cream or El Salvadorian crema, smoked salmon and capers. For our starter I served chilled avocado soup topped with chopped shrimp and cucumber. 
The main dish was home made (literally with my mother in LA and brought up to Sacramento) pupusas served with salsa and Cacique crema Salvadorena. I served two types of pupusas, queso con loroco and shredded pork. Our drink was a little random for the theme but I tried it over Rosh Hashanah when I was in LA and loved it. It was Jewish Rosh Hashanah pomegranate honey cooler that I made with 1 cup POM juice, honey and one bottle of white wine. Dessert was the Princess cake from Ettore's bakery to celebrate Wray's birthday. 
Since I have been asked about the soup recipe here is how I made it. I sautéed a minced white onion and 2 seeded and minced Serrano chilies for about 15 minutes, added 3 or 4 minced garlic cloves and salt and sautéed another 2 minutes. I let those cool overnight. The next day I made the rest by placing 4 ripe avocados in a food processor along with 4 cups of veggie broth, 4 Tbsp lemon juice and the now cooled onion/Serrano chili mixture. Add salt and pepper to taste. I also added a little sour cream but I don't really think it needed the cream. I let it chill for about 3 hours but longer would have been better. If I had to make it again I might use half broth and half water. 
There are lots of ways you can play with this recipe. The topping/garnish was 8 oz. medium chopped cooked shrimp, 1 peeled, seeded and diced cucumber, 3 Tbsp chopped cilantro and lime juice mixed together. If you make this ahead I would chill the soup with the avocado pits in it and lay plastic wrap in direct contact with the soup to avoid air getting into it and turning the soup brown. The pupusa recipe is top secret. ;)
The main dish was home made (literally with my mother in LA and brought up to Sacramento) pupusas served with salsa and Cacique crema Salvadorena. I served two types of pupusas, queso con loroco and shredded pork. Our drink was a little random for the theme but I tried it over Rosh Hashanah when I was in LA and loved it. It was Jewish Rosh Hashanah pomegranate honey cooler that I made with 1 cup POM juice, honey and one bottle of white wine. Dessert was the Princess cake from Ettore's bakery to celebrate Wray's birthday. 
Since I have been asked about the soup recipe here is how I made it. I sautéed a minced white onion and 2 seeded and minced Serrano chilies for about 15 minutes, added 3 or 4 minced garlic cloves and salt and sautéed another 2 minutes. I let those cool overnight. The next day I made the rest by placing 4 ripe avocados in a food processor along with 4 cups of veggie broth, 4 Tbsp lemon juice and the now cooled onion/Serrano chili mixture. Add salt and pepper to taste. I also added a little sour cream but I don't really think it needed the cream. I let it chill for about 3 hours but longer would have been better. If I had to make it again I might use half broth and half water. 
There are lots of ways you can play with this recipe. The topping/garnish was 8 oz. medium chopped cooked shrimp, 1 peeled, seeded and diced cucumber, 3 Tbsp chopped cilantro and lime juice mixed together. If you make this ahead I would chill the soup with the avocado pits in it and lay plastic wrap in direct contact with the soup to avoid air getting into it and turning the soup brown. The pupusa recipe is top secret. ;)
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