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Pacific Merchants and Chef Louise Pomegranate Tips

December 30th, 2011

Great entertaining begins with a healthy dose of fun and a burst of color. That’s what you and your guests get when using pomegranates for all sorts of exciting recipes from main dishes, to salads, to cocktails.  Serving your dishes on beautiful Pacific Merchant Acacia Wood bowls, trays, and plates adds a wonderful and fun elegance to your table. Also, check out our associated video.

Meanwhile, here are some tried and true Pomegranate Tips that can help bring your next meal to life.

  • To remove tendrils – cut the pomegranate into fourths and soak in cold water for just a few minutes.
  • Tap the skin with a wooden spoon - the seeds should fall out easily into a bowl.
  • You can also gently submerge the pomegranate and gently loosen the tendrils with your fingers.
  • Pomegranate molasses is available at Middle Eastern Markets or is available online.
  • Molasses may be substituted with pomegranate juice that has been reduced down over low heat into syrup.

 

Coriander Chicken Kebabs
makes 16 kebabs

1 pound ground chicken (leg and thigh meat)
1 small shallot –finely chopped
5 mint leaves-finely chopped
½ bunch of cilantro- trimmed from stems and finely chopped
16 skewers

• In a medium bowl combine all the ingredients and mix well.
• Separate the meat into 16- 1 ounce portions.
• With the palm of your hand carefully press the meat onto the end of the skewers to form kebabs, lay flat onto a lined baking sheet.
• Refrigerate the kebabs for 15-20 minutes to allow them to set.
• Preheat the oven to 350 degrees.
• Heat a nonstick griddle and lightly oil.
• Cook kebabs for approximately 3-4 minutes on each side until golden.
• Transfer to a baking sheet and bake for 10 minutes or until done.
• Serve Warm

 

Pomegranate Vinaigrette
makes 1/2 cup

¼ cup Pomegranate molasses
1 Tablespoon orange vinegar or balsamic
Zest of 1 Orange
1 Tablespoon Honey
1 Small Shallot- finely chopped
1 Teaspoon Dijon Mustard
1 Garlic Clove – minced
½- ¾ Cup of Extra Virgin Olive Oil
1 teaspoon salt
¼ teaspoon black pepper

• In a small jar with a lid combine all the ingredients and shake well.
•Serve at room temperature (the molasses will thicken and separate if refrigerated).

 

Pomegranate Pistachio Salad with Feta and Oranges
Serves 4

7 ounce bag of mixed baby greens
1/8 cup pomegranate tendrils
1/4 cup roasted salted shelled pistachios
1/4 cup crumbled dry feta cheese
2 oranges peeled and cut into supremes

  • Toss ingredients in a medium bowl and chill, serve with Pomegranate Vinaigrette

 

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Pacific Merchants & Chef Louise presents Holiday Roasted Nuts

December 5th, 2011

Pacific Merchants Holiday Roasted Nuts

Nothing is tastier at a cocktail party than great finger foods and cold cocktails.  A big bowl of roasted nuts are the perfect do-ahead, easy appetizer for entertaining.  When hosting a party, give yourself a break and choose menu items that can be prepared ahead of time.  You will thank yourself when you aren’t running around in the kitchen, but instead, enjoying your guests.   These roasted nuts have a gourmet flavor but are very simple to prepare.  They have a salty, lemony, addictive taste that your guests will leave your guests begging for the recipe.  This appetizer would pair nicely with sliced apples and a wedge of blue cheese.  Another great accompaniment would be a jar or prepared roasted red peppers, crackers, and an herbed log of goat cheese.  Caramelized onions with toasty bread always seem to be a crowd pleaser, and also can be served at room temperature.

 

A successful party is in the details.  A simple bowl of roasted nuts served in a beautiful Acacia bowl is what I call, elegant, easy entertaining.  Another suggestion would be to serve the nuts in a (name of platter with 3 parts) next to marinated olives, and cheese cubes.   With beautiful serving ware in your pantry the combinations are endless.  After years of catering and event planning with a lot of fancy equipment and dishes galore, I now enjoy having just a handful of my Acacia wood neutral bowls and platters to make my own parties a success.

 

For this recipe I used, my small Mason Cash mixing bowl and served the nuts in the trendy Pacific Merchants Acaciaware® condiment bowl, with lemon and rosemary for garnish.

 

Roasted nuts pair nicely with Sauvignon Blanc, Riesling, and my favorite -Champagne.

Roasted Nuts with Lemon, Rosemary, and Sea Salt

 

4 Cups of roasted unsalted nuts

2 Tablespoons of butter

2 Tablespoons of olive oil

2 Tablespoon of chopped fresh rosemary

Zest of 2 lemons

1-2 teaspoons of sea salt

 

Preheat your oven to 325 degrees

Line a baking sheet with parchment paper or foil.

In a small sauté pan melt the butter and warm the olive oil.

Add in the lemon zest and rosemary, and stir to combine.

Place the nuts in a small Mason Cash mixing bowl, and pour the butter mixture over the top.

Stir to combine the nuts with the butter and olive oil mixture, and sprinkle.

Lay the nuts out evenly onto a lined baking sheet sprinkle with the sea salt.

Roast in the oven for 15-20 minutes, stirring half way through the cooking process.

The nuts will become aromatic and golden brown when done.

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Christmas is Coming, Guess Who’s Feeling Warm Inside!

November 14th, 2011

Royal Mason Cash Pudding BasinThe British Royal Christmas Pudding

Christmas Pudding is a big deal in Great Britain, even for the British Royal Household. For the past several years, Queen Elizabeth II has gifted hundreds of her loyal subjects, family and friends with Christmas Puddings prepared and presented in none other than Mason Cash pudding basins! We are proud to offer a brief and fascinating history of Christmas Pudding in the English tradition, and a tremendously long and deliciously overwrought recipe for same.

Happy Holidays!

Family recipes for Christmas Pudding are often closely guarded secrets, handed down from generation to generation. Many are based on the Royal family’s Sandringham recipe – rich with dried fruit and spices, some include nuts, grated apple or carrot – harking back to years when sugar was scarce.

The first Sunday in December is ‘Stir-up’ Sunday, the day when the best puddings are begun. It’s already time to roll up your sleeves and think about making the Christmas pudding. Some cooks go so far as to prepare it six months to a year in advance. In the old days, it was traditional for everyone in the house to come into the kitchen and give the batter a stir while making a wish. The puddings are cooked, cooled and tucked away in a dry place to wait for their final steaming on Christmas Day when they will be turned out onto a handsome dish, decorated with a sprig of holly and wreathed in blue flames from a generous dousing of warmed spirit.

It seems as if all of Fortnum and Mason’s stock goes into the recipe: currants, raisins, sultanas, almonds, candied fruit, ginger…. There may also be cherries and citron, or one of the two, or neither, depending on the recipe. Some chefs add to the mixture a diced russet apple and a grated carrot.

Tradition dictates that six objects be found in the pudding: two rings to bring love, a sixpence as a sign of prosperity, a trouser button for the bachelor, a thimble for the spinster, and a little pig who will determine the glutton at the table. The tradition of hiding silver coins in the pudding is a link to earlier days in English and Scottish courts when the leader of the Christmas revels was chosen on Twelfth Night by finding a bean hidden in the pudding

At the end of Christmas Day, after having listened to the Queen’s Christmas Message, the plum pudding is brought out to be enjoyed for tea on the stroke of five, as one raises a drop of port to toast the Queen!

The presentation is a festive affair. Dickens describes the arrival of the Christmas pudding in “A Christmas Carol”:

“Mrs. Cratchit entered, her face crimson, but smiling proudly, with the pudding resembling a cannon ball, all speckled, very firm, sprinkled with brandy in flames, and decorated with a sprig of holly stuck in the centre. Oh! The marvelous pudding!”

All guests receive a slice with a little dancing flame so that they can make a wish before it goes out.

Countrywide, brandy butter is served with the pudding alongside cream or custard, it’s a tradition that originated in Cumbria – where the best brandy butter is still made today, a delicious blend of butter, sugar and spirit with a hint of spice.

Ingredients

- 250 g (9 oz.) sultanas
- 250 g (9 oz.) seedless raisins
- 250 g (9 oz.) currants
- 10 g (2 tsp.) candied lemon zest
- 10 g (2 tsp.) candied grapefruit zest
- 20 g (4 tsp.) candied orange zest
- 20 g (4 tsp.) candied citron
- 125 g (4 oz.) candied cherries
- 60 g (2 oz.) blanched almonds
- 60 g (2 oz.) chopped almonds
- 500 g (18 oz.) chopped suet
- 250 g (8 oz.) rye bread crumbs
- 125 g (4 oz.) brown sugar
- 1/2 tsp. powdered cinnamon
- 1/2 tsp. grated nutmeg
- 1/2 tsp. ginger
- A pinch of salt
- 4 tbsp. brandy
- 250 ml (1 cup) milk
- 30 g (2 tbsp.) butter
- 6 large eggs, lightly beaten
- 125 g (4 oz.) flour
- 2 tbsp. baking powder

Brandy butter

- 250 g (9 oz.) unsalted butter
- 250 g (9 oz.) icing sugar
- 50 ml (2 oz.) brandy
- Grated zest of 1 orange (optional)

Method

Quick method (only 7 hours!)
1. Chop the raisins, currants, cherries, candied fruit and peel;
2. Place all the dry ingredients into a large non-reactive bowl and combine; add the other ingredients and mix until thoroughly blended;
3. Line a Mason Cash pudding basin with a large piece of cloth that has been buttered and floured on each side; pour the mixture into the basin and enclose by folding in the four corners of the cloth; top with a piece of buttered parchment; cover;
4. Place the pudding in the oven in a pan half-filled with water or in a steamer on the stove top; cook for 6 hours at a bare simmer, checking the water level from time to time;
5. Remove the pudding from the pan and let cool;
6. Cover with a fresh cloth and parchment; replace the cover or wrap in aluminum foil and let ripen in a cool spot (not refrigerated) for at least one month. It will be even better if it ages longer!
7. On Christmas Day, return the pudding to the oven or steamer (as described in step 4) for 3 to 4 hours; unmould;
8. Flambé with brandy or cognac and serve hot with brandy butter.

Longer method… 216 hours! (7 days macerating time)

1. Chop the raisins, currants, cherries, candied fruit and peel; pour 1 litre (4 c.) of rum over top and let sit for 48 hours; drain, reserving the rum;
2. Combine all the ingredients except the eggs; add 200 ml (generous 3/4 cup) of the reserved macerating rum and the juice of an orange and a lemon; cover the bowl with a cloth moistened with rum and let sit 7 days. Stir the batter once a day, adding a little rum if necessary to keep the batter soft;
3. If the batter becomes too stiff, thin it with a small glass of old ale; if the batter is too thin, add a little flour and mix gently; continue with the recipe (above). As adapted from worldwidegourmet.com

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Thanksgiving Wild Rice Salad

November 7th, 2011

Pacific Merchants and Chef Louise
Thanksgiving is the Super bowl of holidays for cooks everywhere. There is so much planning, shopping, recipe testing, and decorating all for that one meal. Before we even begin to cook the “big meal” we have the pre game show – appetizers and cocktails to keep everyone happy while you cook a giant bird that ends up tasting well… like turkey. Don’t let my football talk fool you into to thinking I know anything about the game. I’m just barely aware that football is on television during Thanksgiving and that it has something to do with the teams that play at the Rose Bowl on New Year’s Day, right?

 

It’s too early in the month to start talking about my lack of enthusiasm for cooking turkeys on Thanksgiving, so for now let’s just talk cranberries. Thanksgiving can be a bit overwhelming even for seasoned chefs, maybe that’s why Americans have resorted to opening a can when it comes to the cranberries. It’s almost become a tradition to have a bowl of jiggly wiggly cranberry sauce on the table with the ring indentation still intact. I have to admit, I love the stuff. Give me a roll with a slab of butter and a nice glob of cranberries and I’ll call it Thanksgiving.

This is a great fall salad that is made with cranberries and tossed in cranberry vinaigrette. It sounds odd with the rice and raw vegetables, believe me I know, but it’s incredibly flavorful and full of texture with a unique sweet and savory flavor balance. Because it’s made without lettuce and served cold or at room temperature, it is a perfect “do-ahead” salad for your holiday table. Try serving salad in a Mason Cash pudding basin or a beautiful acacia wood salad bowl – remember presentation is everything, your guests will be so impressed – it will be a sure touchdown.

Serve this with a butternut squash soup for a complete lunch or dinner.


How will you serve your cranberries this Thanksgiving season?

Wild Rice and Cranberry Salad with Candied Walnuts
Serves 8-10
1 ½ cups uncooked wild rice
6 -7 cups water
1 Tablespoon salt
6 cups cooked chicken breast or turkey- cut into medium dice
3 cups carrots – thinly sliced on the bias
2 cups celery – thinly sliced on the bias
¾ cup green onions – sliced thinly on the bias
¼ cup chopped fresh tarragon
1 cup dried soft cranberries
1 cup candied walnuts
• In a large sauce pot bring the rice to a rolling boil with the salt- cook for about 45 minutes or until rice splits.
• Remove from the heat and pour into a strainer- allow to cool.

• In a large Mason Cash mixing bowl, combine cooled rice, chicken, carrots, celery, onions, tarragon, and cranberries.
•
Toss with cranberry vinaigrette a little at a time to coat evenly – to taste.

• Top with candied walnuts
Cranberry Vinaigrette
½ cup canned cranberry
1 Tablespoon shallot- chopped
1 small clove of garlic – minced
1/2 cup white balsamic vinegar or tarragon vinegar
2 teaspoons of Dijon mustard
½ cup vegetable oil
¼ cup walnut oil
2 ½ teaspoons kosher salt
1 teaspoon pepper
• Combine all ingredients into a jar with a lid and shake well – chill

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4 Bean Chili and Halloween: The First Stop on My Holiday Cooking & Overeating Binge

October 27th, 2011

Pacific Merchants and Chef Louise

Pacific Merchants and Chef Louise

 

It’s so hard to believe that it’s almost Halloween! You know what this means don’t you? It’s time to…well…put away your scale. I’ve already begun to have conversations with myself about NOT dipping into the trick or treat candy. The conversations go something like this: “You don’t need that, you’ve had it before, it tastes the same” – and then I eat it anyway – AUGH!

Halloween marks the beginning of the end for me…the end of the year that is.  I will be cooking and overeating nonstop from now until New Year’s Day. I actually bought my first can of cranberry sauce for a salad dressing, and began to dream about ginger bread cookies. Sorry, I can’t help but jump ahead. The best part of it is that I’m already looking forward to New Year’s Day. We have a family tradition of going to the Rose Bowl Parade in Pasadena. The parade is nice, but you want to know what I’m really looking forward to?   Eating a bacon wrapped hot dog from a street vendor at 7 a.m.  Sounds crazy I know, but you can’t mess with tradition. You just have to do it.

What are your Halloween traditions that mark the beginning of the holiday season?

My Halloween Traditions

Fight with my son about his costume not being too scary.
Pull out my multitude of fake pumpkins and hope the Santa Ana winds don’t blow them away.
Medicate my dog’s food in her Mason Cash pet bowl so she won’t have a heart attack.
Pull out the holiday decoration and eat Snickers bars.

Make a huge pot of low fat, high fiber, healthy turkey chili, and then pile on cheese and sour cream.

Attempt to convince myself I am still a “healthy” eater  by making a fresh tangerine and avocado salad using my Pacific Merchants acacia wood  salad bowl

Pacific Merchants and Chef Louise

Homemade  Bean Turkey Chili is one of my favorite fall treats. I can’t think of a meal more perfect for Halloween evening to energize the little ones before a long night of trick or treating. It’s warm, hearty, and quick and easy to prepare amidst the hustle and bustle of the day’s holiday activities. The smell of it simmering on the stovetop, how it looks in my favorite Mason Cash Pudding Basin and, of course, the mouthwatering taste can’t be beat. The perfect presentation is almost as important as the taste – almost! My eyes feast first, then my taste buds, and it couldn’t be a more divine moment.

As a chef I use a wide array of kitchenware when I cook and serve meals, but I have to say the Mason Cash and Acacia wooden products from Pacific Merchants are some of my absolute favorite go-to pieces, and are the perfect “assistant” in the kitchen.  I especially love using my hand carved Calabash Acacia Dipping Bowls to prep my ingredients when I’m cooking chili on a breezy fall afternoon. And my Mason Cash Mixing Bowls and Pudding Basins are both beautiful and versatile. The Pudding Basin’s sleek design lends itself well to be used as a mixing bowl, serving bowl, pasta bowl, ice cream and cereal bowls! The perfect kitchenware is like the perfect pair of shoes. Makes you feel like million bucks whether you’re lounging around the house or showing them off to family and friends.

4 Bean Turkey Chili

Makes 24 8oz servings

2 Tablespoons olive oil
1/2 large white or yellow onion – diced

1 large yellow bell pepper – diced
1 large red bell pepper – diced
Pinch of salt and pepper

2 pounds of lean ground turkey (not extra lean; you need some fat for flavor.)
4 teaspoons kosher salt
1 teaspoon ground black pepper
2 teaspoons ground cumin
4 teaspoons dried thyme
1 Tablespoon garlic powder
3 Tablespoons chili powder

40 oz can pinto beans – drained
30 oz can dark red kidney beans – drained
30 oz can black beans – drained
30 oz can white beans – drained
28 oz can diced tomatoes
15 oz can tomato sauce

6 cups low salt chicken broth
3 Tablespoons corn starch

2 Tablespoons apple cider vinegar
1/4 cup ketchup
1 Tablespoon chili powder
1/2 teaspoon ground black pepper
1 large bay leaf

  • In an extra large soup/stock pot warm olive oil over medium heat and sweat the onions and peppers with a pinch of salt and pepper until they appear translucent – about 4-5 minutes.
  • Increase the heat to high, add in turkey meat and begin to brown.
  • Season the turkey with salt, pepper, cumin, thyme, garlic powder, and chili powder.
  • Once the meat is browned, add in the beans, tomatoes, and tomato sauce.
  • In a small Mason Cash Mixing Bowl, dissolve the cornstarch in the cold chicken broth and add to the chili – stir to combine.
  • Add in remaining ingredients - apple cider vinegar, ketchup, seasoning, and bay leaf –  and simmer over low heat for 40 minutes.
  • Serve warm in a Size 42 Mason Cash Pudding Basins.

Tangerine & Avocado Salad

One head of  butter lettuce

One 6 oz can of your favorite tangerine slices (refridgerated)

One large avocado

One pinch Garlic Salt

One pinch Seasoned Pepper

Cut lettuce into bit sized pieces.  Pour in tangerine slices and slice avocado into a large Pacific Merchants salad bowl.  Use a bottled mango dressing or you can use a home made dressing using white wine vinegar, olive oil, aged balsamic vinegar and garlic salt.

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5 “go to” Things Every Girl Needs

October 18th, 2011

There are 5 “go to” things every girl needs…

Pacific Merchants Mason Cash1. A great pair of jeans that make your … well you know what I mean.

2. A pair of high heels that don’t hurt your feet, and that are SO FABULOUS that you want to be buried in them.

3. A red lipstick, not just any red lipstick, but one that is the perfect color for you. When you put it on… VA VA VOOM – movie star!

4. A best friend, someone who will compliment you on your jeans, gasp over your shoes, and tell you when the lipstick is all wrong!

5. A famous cookie recipe – a signature cookie that turns you into a celebrity. A cookie that makes your fans cheer when they see you coming in the door with a plate full of them.

I have a lot of jeans hanging in my closet, but I always choose “that pair”, they just feel right. I have at least 30 wooden spoons next to my stove, but without thinking, I always choose the same one. My favorite wooden spoon is burnt and chipped – I don’t care, it’s my “go to” spoon. I also have way too many knives, they all sit nicely in a container on my counter. I don’t know who I’m trying to impress with all these knives – I reach for the same one every time I cook. I pull the same bowls out everyday, my Mason Cash mixing bowls. There is something regal about them. Maybe it’s knowing that the Queen of England gives them away as gifts or that Martha Stewart loves Mason Cash. Whatever it is, I feel a little “royal” using them when I bake my “go to” dessert – cookies. Yes, cookies. What? Were you thinking that because I’m a chef I should be baking up something extravagant? Listen, cookies make people happy! Creme brule might woo some, others may insist on some delicate French pastry , but I’ve never met a soul who passes on a good cookie, it’s simply unAmerican. Friends, family, and clients know… I don’t share my chocolate chip cookie recipe – I can’t, let’s just leave it at that. I will, however, share with you my oatmeal cookie recipe.

Okay, maybe you haven’t had pair of jeans be nice to you since you outgrew your Calvins, or you feel like red lipstick is for clowns and supermodels, and high heels aren’t your thing… BUT you can be that girl with the COOKIES…

For more tips on cookie baking …

Toasty oats, cinnamon, nutmeg, and adding the zest of an orange add layers of comforting Fall flavors into this tiny little messenger of happiness. ~ Enjoy

Toasty Oats and Cranberry Cookies

1 ½ cups all-purpose flour

½ teaspoon baking powder

1 scant teaspoon of kosher salt

½ teaspoon baking powder

¼ teaspoon ground nutmeg

¼ teaspoon of ground cinnamon

Zest of 1 orange

½ pound (2 sticks) unsalted butter – room temperature

1 cup light brown (golden) sugar – packed

1 cup white granulated sugar

2 large eggs – room temperature

2 teaspoons pure vanilla extract

3 cups of Quaker Old Fashioned Rolled Oats (NOT instant or 1 minute)

1 cup orange flavored cranberries

½ cup toasted walnut pieces – roughly chopped

  • Preheat your oven to 350 degrees (I like convection for cookies- crispy outside)
  • Adjust your racks to the center and lower third of your oven.
  • Place oats onto a lined cookie sheet and bake for 10 minutes – when done remove from the oven and allow the oats to cool completely.
  • In a medium bowl combine your flour, baking powder, kosher salt, nutmeg, and cinnamon- with a fork lightly mix together to combine all of the ingredients.
  • Attach the paddle to your standing mixer and in the bowl combine orange zest, room temperature butter and sugars.
  • Cream the sugars and butter on medium for approximately 2-3 minutes – scraping down the sides half way through.
  • Turn the mixer speed down to low and slowly add in the eggs and vanilla.
  • Continue to mix for about 2 minutes or until eggs are completely combined.
  • On low ,add in your flour all at once and continue to mix on low until almost completely combined – about 30 seconds.
  • Add in your oats, nuts, and cranberries – mix for about 30 seconds until just combined. DO NOT OVER MIX.
  • Place the bowl into the refrigerator for approximately 20 minutes to allow the cookie dough to set slightly.
  • Line a cookie sheet with parchment paper and scoop out dough with a 1.5 oz cookie scoop. (important to use a cookie scoop)
  • Bake for 12-14 minutes or until cookies are golden around the edges.
  • Cool cookies on a wire cookie rack and store in an airtight container.

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Pacific Merchants’ Mason Cash Pudding Basin and Acaciaware® Products Featured in the October issue of Martha Stewart Living

September 26th, 2011

Here at Pacific Merchants we’ve always known that the Mason Cash and Acaciaware® line of products are nothing short of newsworthy, but we’re still over the moon to see some of our most popular and beautiful housewares in print.

Our signature Mason Cash pudding basins and bakeware, and our hand carved Acaciaware® round plate were given the nod by the queen of hospitality herself, Martha Stewart, in the October issue of Martha Stewart Living.

Now on newsstands, the magazine features a beautiful spread, which pictures a collection of stunning photographs showcasing a delectable arrangement of pot pies baked in traditional, white Mason Cash pudding basins and a cane rectangle baking dish crafted from high-quality stoneware that easily moves from the oven to the freezer to the microwave and on to the dishwasher. The article is capped off with a picture of a beautiful Acacia wood plate.

To see more, pick up your own copy of the magazine at your local retailer, and visit our website, www.pacificmerchants.com to purchase these and even more beautiful housewares for your home or next gift purchase.

A Kitchen Isn’t Complete Without Mason Cash Bakeware and Pudding Basins

Mason Cash handcrafted ceramics can be traced back to Derbyshire, England, circa 1800. The nostalgic feel of the white and cane glazed earthenware gives a special flavor to whatever you’re whipping up in the kitchen. Cooking icons like Martha Stewart and Julia Child have regularly used the brand for years. Even the Queen of England relies on Mason Cash pudding basins for traditional Christmas puddings.

While Mason Cash products may offer a sweetly nostalgic remembrance of your grandmother’s favorite piece, the line is anything but old-fashioned. Simplicity of design gives Mason Cash bowls and basins an eternal beauty that is as at home in an upscale dining room as it is in a country kitchen.

Fall Is in the Air and the Holidays Are on the Horizon

As the long, hot summer days give way to cooler days and the changing colors of Mother Nature, our sights are set on the holidays and the flavorful foods of the season. Holiday entertaining and gift giving are high on our priority list as we’re sure they are on yours.

Simplistically beautiful and yet perfectly functional, use your Mason Cash servingware to prepare your holiday meal and set a festive table reminiscent of the photographs featured in the Martha Stewart Living spread.

A set of pudding basins also makes the perfect holiday gift for the “chef” in your life or those just starting out in their own homes. The elegant basins are designed to resist chipping, cracking and signs of wear.

So the next time you’re in the kitchen, do as Martha does and bring out your Mason Cash and Acaciaware® pieces to create and display a feast for the appetite and the eyes.

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Transform from an Amateur Griller into a BBQ Pro

August 5th, 2011

The sun’s shining, temperatures are heating up, and friends and families are regularly gathering outdoors around the grill to enjoy some summertime R&R and a savory meal.

Besides maybe swimming, nothing is more synonymous with summer than barbequing. And although barbeque season is already in full swing, it’s never too late to up your game and learn a few new tricks of the trade. After all, the Labor Day holiday is just around the corner and is the perfect time for aspiring BBQ chefs everywhere to show off their skills.

Charcoal versus Gas

A debate worthy to rival plastic or paper, choosing the right barbeque is simply a matter of preference. Both types churn out delicious eats, and have their strong suits and not-so-strong suits.

Charcoal grills are known for adding that signature, smoky flavor to food, lend themselves to adding wood chips for an added layer of flavor and often retail at lower prices than their counterpart. Gas grills produce a lot less smoke, eliminate the fuss of dealing with briquettes and lighter fluid, and cut down on cooking times.

Whichever type of grill you prefer, practice makes perfect. So fire up the grill and give these sizzling grilling tips a whirl, and before long you’ll be the Bobby Flay of your neighborhood.

Start with a Clean Grill

Put some muscle into it and scrub that grill ’till it sparkles. You don’t want yesterday’s lunch of hamburgers and hotdogs to taint the taste of dinner’s succulent salmon. A clean grill improves the taste and quality of your food. Charcoal users will also want to get rid of old ashes to promote better air circulation.

Be Prepared

To keep your grilling endeavors running smoothly, keep supplies like utensils, paper towels, antibacterial wipes and serving dishes within arm’s reach. It’s important to continually wash your hands after handling raw meat, and use separate plates and utensils for cooked and raw meat to eliminate any bacterial cross-contamination. You don’t want to be running inside for supplies while your meat starts to overcook on the grill.

Make things even more convenient, and bring your Cutting Edge Flex Mat from Pacific Merchants outside by the barbeque so that you can chop and prep vegetables and more while you grill.

Preheat the Grill

It’s important that your barbeque reach the optimum cooking temperature before placing food on the grill to avoid burning or drying it out. Preheat the grill 15 to 30 minutes before you begin cooking. If you’re cooking on a charcoal grill, eyeball your briquettes. Once they take on a grayish hue, it’s time to put the food on.

To increase the heat, you can push the coals together or lower the cooking grate. To decrease the temperature, sprinkle the coals with a little water or raise the cooking grate. Opening and closing the barbeque lid is another tool to help you control the temperature. Open the lid for thinly cut foods that cook quickly or require supervision. Close the lid for thicker cuts of meat and controlling flare ups.

Cooking Tips

  1. To keep food from sticking to the grill and ease cleanup, always coat the cooking grate with cooking spray or brush with cooking oil. There is one exception to this rule, however. If your marinade or sauce contains oil, don’t grease the grill to avoid flare-ups.
  2. Undercooking and overcooking is probably the biggest occupational hazard for a bbq chef. Take the guesswork out of grilling by using a meat thermometer to ensure that all meats are cooked through.
  3. Tongs beat spatula when it comes to barbequing. Invest in a good pair of tongs to flip meat and vegetables with ease. Tongs offer a better grip than a spatula and you don’t run as much risk of dropping your food or accidently pushing it through the gaps in your cooking grate.
  4. Don’t puncture or press on the meat with a spatula to “flatten.” This technique squeezes out the natural, tantalizing juices and dries meat out.
  5. Give meat a chance to cook. Constantly turning meat or opening up the grill takes away from the cooking process. Meat only needs to be flipped about once per side.
  6. When grilling vegetables, season and then loosely wrap them in a foil “packet” before placing on the grill.

Marinate, Marinate, Marinate

A good marinade is the hallmark of sensational, flavorful BBQ. As a rule of thumb, the longer you marinate the better with one exception. Tomato-based or sugary glazes and BBQ sauces should be applied close to the end of cooking time to prevent burning.

Do You Have Your Own Mouth-Watering Marinade or BBQ Sauce?

Enter our Pacific Merchants BBQ Sauce Recipe Contest 2011 today by going to the Pacific Merchants facebook fan page. Contest ends August 27, 2011. Winners will be announced on September 2, 2011, just in time for Labor Day weekend!

Share your recipes with us for a chance to win the Grand Prize of a beautiful Eco-Friendly Acacia Wood Salad Bowl and Salad Serving Set. Second Prize is an Acacia Wood Serving Platter from Pacific Merchants. Acacia Wood Serving Trays and Bowls are both durable and beautiful, making them the perfect serving ware for your next backyard barbeque.

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5 Tips to Create a Beautiful and Welcoming Outdoor Table for Summer Entertaining

June 23rd, 2011

Outdoor Summer Entertaining

The weather is heating up and the kids are out of school. You know what that means. Outdoor entertaining is number one on the to-do list. But just because you’re dining al fresco doesn’t mean you have to sacrifice style.

No Rules!

There’s no rulebook that mandates that pretty plates, serving dishes and centerpieces must be replaced with boring white paper plates and plastic cups. In fact, dining outside can actually be even more inviting and enchanting than eating indoors. Who doesn’t love the sound of crickets chirping and a gentle breeze on a warm summer’s eve. Outdoors is the place to be in the summertime.

Need a little inspiration to set your summer table? Check out even more of our tips to create an inviting outdoor table for your next summer gathering.

Select an Eye-catching Tablecloth or Placemats

Dress up your table with an attractive tablecloth or placemats that compliment your tableware. Summer colors tend to be bright and fun, but if you are hosting a more elegant affair you may want to opt for whites or more subdued colors to create an ambiance of elegance.

If you’re in the market for new table linens, browse our large selection of placemats and coasters available in an extensive variety of sizes and colors from ruby red, orange and cobalt blue to ecru, olive and platinum.

Set the Mood with Lighting

The beauty of dining outdoors is being able to enjoy the view and picturesque beauty of the sun, moon and stars, depending on whether you’re lunching or enjoying dinner. In addition to the natural light, candles are the perfect accompaniment to brighten up your dining table.

Tea lights are a simple and inexpensive way to add candlelight to your outdoor table. Don’t skimp on the “light.” When it comes to candles, less isn’t necessarily more. Tiki torches and white twinkle lights are also a nice accompaniment to outdoor table settings.

Forget the Paper Plates and Plastic Forks and Bring Out the “Good” Dishes and Serving Ware

Dining outdoors doesn’t mean you sacrifice beauty and style for disposable tableware. Why not bring out the good dishes or even the China to create an unforgettable, outdoor table setting that is certain to impress your guests.

If you’re dining with children or still prefer to use tableware that you don’t have to worry about getting broken, our wooden plates, and serving dishes and bowls made from Acacia are the perfect choices. Durable, yet still exquisitely beautiful, tableware made from renewable Acacia is the perfect choice when setting an outdoor table for a Summertime gathering.

Craft a Summertime Centerpiece

No table is complete without a beautiful centerpiece. Fragrant fresh flowers or baskets filled with summertime fruits like lemons, limes and berries will dress up any table. Get creative though. If you’re hosting a themed event, tailor your centerpiece accordingly. Scatter rose petals across the table for a more elegant or romantic table. For a beach-themed table, make use of seashells, starfish and even sand. The possibilities are endless.

Outdoor dining is a hallmark of the summer season. Whether it’s the Fourth of July or a Sunday family dinner, setting a beautiful and inviting dining table is sure to enhance your mealtime. And with these simple guidelines to creating the perfect outdoor table setting, you are well on your way to having your own memorable, outdoor dining experience.

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Carrot Bread Recipe From Mason Cash

May 11th, 2011

Carrot cake is by far one of our favorites! Here’s Carrot “Bread” is a typical British recipe from Mason Cash. If you bake it and follow us on Facebook, along with a “like” your impression on this page, we will send you a free King George pudding, imported directly from London!

Carrot & Walnut Bread
Makes 1 medium loaf
Preparation time, 10 minutes, baking time, 30 minutes.
Ingredients
2 3/4 cups plain flour
2/3 cup wholemeal flour
1 tsp salt
2 tsp bicarbonate of soda
2/3 cup carrots, peeled and grated
Handful of toasted walnuts
1 1/4 cups low-fat Greek yoghurt
1/2 cup lowfat milk
Heat an oven to 230°C/fan 210°C/gas 8. Mix the flour, salt and bicarbonate of soda in your Mason Cash mixing bowl, then stir in the carrot, walnuts and yogurt. Finally, stir in the milk and get your hands in the bowl to make a soft, sticky dough.
Next, tip the dough onto a floured surface and form into a flat ball. Slash the top of the loaf and place on a baking sheet in the oven for 30 minutes until risen and cooked. The loaf should sound hollow when tapped underneath.

Carrot Cake Using Mason Cash Mixing Bowls

Carrot Cake From Mason Casu

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