When it comes to events, it takes a truly talented group of people to create something that’s cohesive and beautiful. We’ve featured this San Diego dream team before (see here for a fabulous fiesta or here for one of our most popular posts ever, a summer bash at LuckyJack farm) and are thrilled to welcome them back. Today, we’re sharing their latest creative genius – Christmas in California.
The team explains, “Christmas in California is just a bit different than other places around the world. We mix palm trees with Douglas Firs, eat our holiday meals al fresco, and cozy up next to the fire in our flip flops. So when we dreamed up this lifestyle shoot, we wanted it to have all things ‘California Christmas’ – sunshine, fresh food, and blankets that work beach or fireside.”
At a private residence in the Mission Hills neighborhood of San Diego, they created a dreamy dinner party that’s equal parts North Pole & sunny SoCal. The table features cool blues, natural woods, and gold. Rentals from both Folklore and West Elm bring California-cool style to the forefront. Much of the color comes from the vibrant flower arrangements, not to mention the charming sprig of holly at each place setting. (Isari Flower Studio is to thank!) Pine cones sit alongside thistle, while bottle brush trees add that festive holiday flair. There’s also a cozy drink station with a California staple — s’mores for the outdoor fireplace.
For food, Waters Catering crafted up a colorful menu. Lucky us, they’re sharing a unique holiday appetizer recipe that none of your out of town family is sure to have had before! Click through the slideshow for visual inspiration, and use the recipe below to get cooking:
RECIPE:
Beet Cured Salmon from Waters Catering
(Makes 8 Servings)
YOU’LL NEED:
2 teaspoons black peppercorns
1 teaspoon mustard seeds
2 teaspoons coriander seeds
3 teaspoons dill seeds
4 allspice berries
4 juniper berries
1 cup kosher salt
½ cup brown sugar
1 teaspoon finely grated lemon zest
1 2-pound skin-on, boneless wild salmon fillet
2 medium beets, trimmed, coarsely grated
1 bunch small dill, chopped
1 1-inch piece ginger, peeled, coarsely grated
Toast peppercorns, coriander, mustard and dill seeds, allspice, and juniper berries in a dry small skillet over medium heat, tossing often, until very fragrant, about 4 minutes. Let cool, then finely grind in spice mill or with mortar and pestle. Transfer to a small bowl and mix in salt, sugar, and lemon zest.
Lay salmon, skin side down, on a large sheet of parchment paper set on a large rimmed baking sheet. Pack spice cure on both sides of fish, pressing to adhere. Toss beets, chopped dill, and ginger in a medium bowl to combine; pack onto both sides of fish. Fold sides of parchment over salmon, then wrap tightly in plastic. Set another baking sheet on top of salmon and weight with three 28-oz. cans or the equivalent in cookbooks or other things you have in your kitchen. Chill 2 days.
Unwrap salmon and wipe off aromatics and cure (don’t rinse). Thinly slice to serve on large platter.
Serve with petite dark rye toast points, mini buckwheat flour blini rounds, freshly grated horseradish creme fraiche, cornichon pickles, caper berries, pickled spicy red onions, fresh dill and grain country-style mustard. Optional salmon roe and chilled juniper infused vodka.
TIP: Salmon can be cured 3 days ahead. Rewrap after wiping off aromatics and cure and chill.
