Unexpected Christmas Salmon

For our Christmas dinner this year, we planned to have salmon prepared using a simple wine poach. After a phone call with my aunt, uncle, and cousins, who eight time zones away were just finishing their dinner, we completely changed our salmon recipe to something new and fantastic!   They had just finished a Salmon en croute recipe from the BBC. We had most of the ingredients and improvised the rest.  We used a simple salad oil pie crust as the crust layered with PNW Chinook salmon, Emmer (Lonesome Whistle Farm), shallots (Groundwork Organics), and spinach.

Pie crust for the top and bottom.

Pesky bones to get out of the fillet.

Pre-baked lower pie crust layer.

Lemon, dill marinated salmon on a bed of Emmer, shallots, and spinach with a dash of 3 Horse Ranch Vineyards 2013 Vivacious and plenty of butter.

Thanks PDT&B for both the recipe inspiration and lovely pan in which to bake it! This is a great Christmas treat. Even with all of the ingredients, this went together quite easily and was enjoyed by all ages.

Festive Popcorn

We get a fabulous Bean and Grains CSA from Lonesome Whistle Farm who have become famous locally for their gorgeous purple heirloom popcorn.

Last year we were introduced to chocolate-peppermint popcorn.  It's so delicious! I've found many variations online labeled as Peppermint Bark Popcorn.  Some have sprinkles, milk chocolate, white chocolate, almond flavoring, and food coloring.  We simply like to use pure sugar candy canes (1/3 c crushed--about 5 canes) and dark chocolate (1 c melted chips) on our popped corn (1/2 c unpopped).

The most difficult part of this recipe is to crush the candy canes.  It is a fun afternoon activity to smash candy canes in a plastic bag with a heavy rolling pin on the living room floor!

Then, with the popcorn popped,

we just sprinkle on the candy canes and pour over the melted chocolate. 

So easy and so yummy.  This might be my new favorite winter potluck food!