Posts Tagged ‘Mason Cash Recipe’

Perfect Pecan Pie Recipe and Tips

Friday, July 12th, 2013

Today is National Pecan Pie day!  Like so many of those other food related holidays, we think that it’s a pretty good excuse to get creative in the kitchen and bake something delicious, and pecan pie is one of  my personal favorites! Even if you’re not a pecan pie fan, this simple recipe is sure to change your mind. It is fragrant with orange peel, rich with bourbon and cinnamon, and amazing with vanilla ice cream.  So let’s get started!   This is a great pie to finish off a summer BBQ, but it’s also wonderful for the holidays, so make it now and bookmark it for later! Trust me, it’s a total crowd pleaser at Thanksgiving!

First, gather up your equipment.  You’re going to need a saucepan, a mixing bowl that can handle heat (our Mason Cash cane mixing bowls are perfect,) a rolling pin, a pie dish, a baking sheet and a whisk. If you’re making crust from scratch, you’ll need a separate bowl for that. I suggest popping a Mason Cash bowl in the fridge for your crusts. They stay cold forever, which makes for a better dough!

 

A note on pie dishes:  You’ve probably noticed that there are a lot of different kinds of pie dishes on the market. On a recent trip to the cooking store in my area I saw flimsy foil dishes along with metal, Pyrex, enamel, ceramic and stoneware.  For pies with a pre-baked crust, I’m partial to enameled pie plates like our Enamour dish.  It conducts heat really evenly which is essential for baking an unfilled crust.  For other pies, I really love terracotta bakeware. I use our Mason Cash terracotta pie plate for pretty much every fruit pie I make, along with this pecan pie. It promotes a really crisp crust, but keeps it flaky and buttery, rather than drying out the crust.  Now on to that pecan pie recipe!

Ingredients

  • Pie crust (either store bought or use our favorite recipe HERE)
  • 3/4 stick unsalted butter
  • 1 1/4 cups packed light brown sugar
  • 1/4 cup light corn syrup
  • 1/2 cup dark corn syrup
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon bourbon or whiskey
  • Zest of one orange
  • ¼ tsp cinnamon
  • 1/4 teaspoon salt
  • 3 large eggs
  • 2 cups lightly toasted pecan halves (1/2 pound)

 

Instructions

  • Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round.
  • Place in buttered terracotta pie dish.
  • Trim edge, leaving a 1/2-inch overhang.
  • Fold overhang under and lightly press against rim of pie plate, then crimp decoratively.
  • Lightly prick bottom all over with a fork.
  • Chill until firm, at least 30 minutes (or freeze 10 minutes).
  • Meanwhile, melt butter in a small heavy saucepan over medium heat.
  • Add brown sugar and cinnamon, whisking until smooth.
  • Remove from heat and whisk in corn syrup, vanilla, bourbon, orange zest, and salt.
  • Let cool for 2 minutes
  • Lightly beat eggs in a medium bowl that can handle heat.
  • Gradually beat the corn syrup mixture into the eggs, whisking the whole time
  • Put pecans in pie shell and pour corn syrup mixture evenly over them.
  • Bake on baking sheet until filling is set, 50 minutes to 1 hour.
  • Cool completely.

 

Enjoy! It’s National Pecan Pie day, so the calories definitely don’t count.

May is National Burger Month!

Friday, May 3rd, 2013

Did you know that May is National Burger Month? That’s right; you’ve got a whole month to celebrate delicious, juicy burgers. And why not? It’s America’s favorite food after all. Here at Pacific Merchants, we’re celebrating burger month by throwing a burger party. 270125_238766996140933_8032478_n

Now, the first step to any great burger party location. We suggest sprucing up your patio and grilling and partying outside.  In need of a spring style fix? Just set your table with designer placemats from Pacific Merchants. They’re weatherproof, water proof, and they come in bright cheerful colors. Plus, they complement our Acaciaware ® trays, bowls, and serving pieces. Pick a bright cheerful color like orange, yellow, or green to really make your table pop like spring has sprung. Bonus: Colors like orange and yellow actually make people hungry (it’s why they use them in restaurants a lot.) So you’ll really whet their appetites just by setting the table. Who knew it could be so easy?

21192_504466239619938_1692162355_nAlong with setting the table, you need to decide on what else you’re serving. Now, burgers are definitely the main attraction here, but consider a nice green salad, some fruit, and maybe even a whole grain side dish. That way, even if you’ve got people who can’t eat burgers, you’ve got something for everyone. Also consider putting out a spread of veggies and dip. We suggest serving up sides in some of our Acaciaware ® chip and dip trays. I mean, look how great food looks in them! We’ve got plates, serving bowls and even sectioned pineapple trays, so no matter what sides you’re serving, we’ve got you covered.

Now for the meat of the meal: that burger we’re celebrating all month! Think about your audience. Do they eat meat? Do they avoid red meat? Are they vegetarian? We’ve got a killer hamburger recipe below, but if  you need a great turkey burger recipe, we suggest this one from our friends at Real Simple. It’s the juiciest turkey burger ever. If you’re desperate for a delicious veggie burger, head on over to The Kitchn.  But if you’re like us and you want an all American beef

Juicy Beef Burgers ( Makes 4)thick-burger-mld108880_vert

Ingredients

  • 1 ½ lbs ground chuck (80% lean, 20% fat)
  • 1 tbsp salt
  • 1 tbsp pepper
  • Canola oil

Instructions

  • Preheat grill to Medium High
  • Brush grates with oil
  • Gently form beef into 4 patties, about 4 inches in diameter. Be careful to only pack your beef loosely
  • Generously season each side with salt and pepper, forming a crust.
  • With your thumb, make a dent in the middle of each burger patty. This will keep the burger from shrinking too much while cooking
  • Grill for 3 minutes
  • Flip (top with cheese if you want) and grill for another 4 minutes to medium rare. Cook longer if you want a more well done burger
  • Serve with your favorite toppings.

So what do you do about toppings? Do a survey among your guests ahead of time or just pick your favorite 8. Include the basics like lettuce, tomatoes and onions, but also include some more unusual ones like grilled pineapple, fried eggs, caramelized onions, and guacamole. And don’t forget the condiments. Consider ketchup, mustard, ranch, and barbecue sauce are the basics, but what about bacon, blue cheese, or roasted garlic sauce?  Set them out buffet style and let your guests assemble their own dream burgers. It’s fun, it’ll get people talking, and having all those toppings spread out buffet style is like having really delicious table décor. Here are some of our favorite serving trays for toppings and condiments

 

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From Left to right we have our acacia plate, great for burgers, our baguette tray and bowls, great for guacamole, salsa, and caramelized onions , and our condiment set is great for sauces like ketchup and mustard. Our pineapple tray is great for stuff like grilled pineapple, tomato slices, lettuce, and onions!

Oh, one other thing! Don’t forget hamburger buns. I speak from experience.

We hope that everyone out there has a great time celebrating National Burger Month this May. Let us know what you did to celebrate America’s favorite food! We’re sure you’ll inspire us to throw another burger party later this month. But don’t worry, the whole month of May isn’t going to be unhealthy for us. It’s also National Salad Month!

Are you as psyched about burger month as we are? If so, send your favorite bbq sauce recipe to [email protected]! The winner will receive a $25 gift certificate to our website. Since Burger Month is the whole month of May, you have until May 31 to enter.

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

Monday, 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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Bake Paska- Ukrainian Easter Bread

Friday, April 8th, 2011

Ukranian Easter Bread

Paska is a very popular, slightly sweet egg bread, consumed throughout Eastern Europe in countries such as Ukraine, Russia, and Poland as part of Easter celebrations. Each country’s recipe differs slightly from the recipes used in other countries, but the symbolism associated with the bread tends to remain the same.

Not only is Paska baked throughout Eastern Europe, but those who enjoy it also decorate the top by arranging pieces of dough into designs prior to baking. Detail ranges from braiding, rosettes, and crosses, to more ornate styles. Try out our recipe for Ukranian Paska, and have fun decorating the top however you like!

Braided Paska

Paska Recipe

Ingredients:

  • 1/2 Cup Sugar plus 1/2 Teaspoon Sugar
  • 1/2 Cup Lukewarm Water
  • 1 Package active dry yeast
  • 1 1/2 Cups milk
  • 2 1/2 Cups plus 5 cups all purpose-flour
  • 3 Large eggs, beaten
  • 1/3 Cup melted butter
  • 1 1/2 teaspoons salt

Directions:

  • Scald the milk and set aside so that it can cool to a lukewarm temperature. Dissolve 1/2 teaspoon sugar in water and sprinkle yeast over it. Mix and let stand 10 minutes.
  • Combine the yeast mixture with scalded milk and 2 1/2 cups flour. Beat until smooth. Cover and let rise until light and bubbly
  • Add eggs, 1/2 cup sugar, melted butter, salt and 4 1/2 to 5 cups flour to make a dough that is not too stiff nor too slack. Knead until dough no longer sticks to the hand and is smooth and satiny (approximately seven minutes in a mixer, but longer if done by hand). Place in a greased mixing bowl, turn to grease both sides. Cover with greased plastic wrap and let rise until doubled. Punch down and let rise again.
  • Reserve 1/3 of the dough for decorating. Shape the rest into a round loaf and place in a 10- to 12-inch greased round pan. Now shape the reserved dough into decorations of choice (swirls, rosettes, braiding, etc.). Cover the pan with greased plastic wrap and let rise until almost doubled.
  • Heat oven to 400° Fahrenheit. Brush bread with 1 large egg beaten with 2 tablespoons of water. Bake 15 minutes. Reduce temperature to 350° F. and bake an additional 40 minutes or until an instant-read thermometer registers 190° F. If necessary, cover the top of the bread with aluminum foil to prevent the bread from over browning. Remove from oven and turn out onto wire rack to cool completely.

CeeCee’s “Secret” Brisket Recipe

Thursday, April 7th, 2011

Brisket is one of the mainstays of any Passover meal, and traditional family recipes are often guarded with the vigilance of Fort Knox gold, or emergency nuclear codes.  So try and keep this one a secret, okay?

Try our Brisket recipe this Passover! Yum Yum!

CeeCee’s Barbecued Brisket

Ingredients:

  • 4 to 5 pound brisket, trimmed
  • Garlic cloves
  • Beef stock, to taste
  • 3 large onions, two sliced, one diced
  • 2-3 tablespoons olive oil
  • 1 teaspoons salt
  • freshly ground black pepper, to taste
  • ½  teaspoon onion powder
  • ½  teaspoon garlic powder
  • ½ cup ketchup
  • ½  cup chili sauce
  • ½ teaspoon liquid smoke
  • ½  cup brown sugar
  • 1 California bay leaf

Directions

  1. Preheat oven to 475° F.
  2. Heat Dutch oven on stove top and add olive oil. When oil begins to sizzle, add brisket and brown on all sides, turning with tongs to ensure an even seal to meat that will retain juices during roasting. When brisket is browned, remove to a plate and set aside. Add garlic to Dutch oven and sauté until golden brown. Add 2 sliced onions and sauté until translucent.
  3. While onions and garlic sauté, combine ketchup, chili sauce, onion powder, garlic powder, liquid smoke, bay leaf, and brown sugar in medium sized mixing bowl to make barbecue sauce.
  4. Return brisket to Dutch oven and set atop onion and garlic mixture. Cover the brisket completely with barbecue sauce.  Place cooking vessel in oven and reduce oven temperature immediately to 300°. Cover and cook for 2 hours, checking occasionally to make sure there is sufficient liquid in the cooking vessel.  There should be about ½ an inch of liquid at all times, to keep the meat moist. Add beef stock, to increase liquid content as needed.  Remove brisket from oven after two hours and let roasted meat cool for ½ hour on a cutting board or rack lightly tented with foil.
  5. While brisket is cooling, sauté diced onion until lightly golden. Set aside. Remove sautéed vegetables from Dutch oven and strain remaining cooking liquid into a degreasing cup. Clean out Dutch oven, and prepare for re-use.
  6. After brisket has rested for ½ hour and is cool enough to handle, carve into thin slices while maintaining shape of roast. Return to cooking vessel, cover roast with freshly sautéed onions, and degreased barbecue sauce. Return to oven and bake until very tender but not falling apart, another 2 to 3 hours.

Celebrate Spring With Pineapple Upside Down Cake!

Monday, March 21st, 2011

Happy Spring! Since March 20th is the first day of Spring for 2011, we felt it was the perfect time to share a fresh and fruity baking recipe. Pineapple is in season this month, making Pineapple Upside Down Cake the perfect choice for those looking to make an old favorite, or, for those who’ve been a little less curious in the past, explore a new one altogether.

Ingredients:

  • 1/2 ripe, medium pineapple (Peeled, cored, eyes removed and sliced into 1/2-inch rounds- approx. 4-5 slices)
  • 3/4 cup unsalted butter
  • 3/4 cup brown sugar
  • 14 pecan halves
  • 1 cup cake flour (not self rising)
  • 1 cup all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup granulated sugar
  • 2 eggs
  • 1 cup buttermilk
  • 1 1/2 tsp. vanilla extract
  • 1 tbsp. dark rum
  • 4 fresh cherries (halved with pits removed)

Directions:

Melt four tablespoons of the butter in a 10-inch skillet (preferably cast-iron), over medium heat. Add brown sugar, stirring to combine. Increase heat to medium-high until the mixture begins to bubble, approximately two minutes. Arrange the pineapple slices in a pattern in the skillet and cook for two more minutes, or until the mixture turns an amber-type color. Turn the pineapple slices over and remove pan from heat. Arrange the pecan halves in between the rings, and set pan aside to cool slightly.

Preheat oven to 375 degrees Fahrenheit.

In a Medium Mixing Bowl (we recommend our Mason Cash Size 12) combine the flours, baking powder, baking soda, and salt.

Inside the bowl of an electric mixer, cream the remaining 1/2 cup butter and granulated sugar until the mixture is light and fluffy. Add the eggs, one at a time, mixing only until incorporated. Add the flour mixture and the buttermilk alternately in three steps, mixing at a low speed until each portion is just combined. Stir in the vanilla and rum.

Spoon the mixture over the pineapple slices within the skillet, bake in the center of the oven until golden brown and a tester comes clean, approximately 35-40 minutes.

Cool the cake on a wire rack for four minutes, run a knife around the edge of the cake, and while wearing oven mitts, quickly transfer the cake to a cake plate by inverting the skillet over the cake plate. Carefully replace any fruit from the skillet, if necessary, and arrange the fresh cut cherry halves in center of the rings.

Recipe courtesy of Emeril Legasse

Warm Yourself with our Macaroni and Cheese Recipe

Monday, December 20th, 2010

Pacific Merchants' Mason Cash Large Rectangle Baker

It’s freezing cold in most places north of the equator right now, the kind of weather that makes you want to curl up under a blanket and hide until March. We can think of no better way of heating yourself up a little than with some good old fashioned comfort food!

Warm yourself up by making some fantastic baked Macaroni and Cheese in our 11.5 x 8.5 Mason Cash Cane Rectangle Baker (which holds about one and a half quarts). This casserole dish, along with the rest of our Mason Cash Cane Bakeware, is dishwasher, microwave, freezer and even oven safe (up to 400 degrees farenheit).

Ingredients

  • 1 1/2 Cups Elbow Macaroni or Rotini Pasta Noodles
  • 3 Tbsp. Butter
  • 3 Tbsp. All-Purpose Flour
  • 2 Cups whole milk
  • 1/2 teaspoon of salt
  • Dash of Pepper
  • 2 Cups Shredded Sharp Cheddar Cheese

Directions

Preheat oven to 350 degrees Farenheit. Bring 6-8 cups of water to a rapid boil, and add salt. We recommend using Kosher salt for this portion, and you shouldn’t add the salt until the water is at a boil so that you avoid damaging your pots. Once the salt is added, your water should somewhat resemble sea water. Add pasta and cook until tender; drain.

In a seperate pot, melt your butter and blend in flour, then mix in 2 cups whole milk. Cook over medium-low heat, stirring until ingredients are blended. Add 1/2 teaspoon table salt, pepper to taste, and cheese; stir until cheese is melted. Mix sauce with your pasta, and then transfer to a 1 1/2 quart casserole dish.

Bake at 350 degrees for approximately 45 minutes or until bubbly and slightly browned on top.

Recipe adapted from cooks.com

Make Your own Pesto With Mortar and Pestle!

Monday, December 13th, 2010

Here at Pacific Merchants, we’re really big on doing things the right way when it comes to cooking. Whether it be hand-kneading your own pizza dough or making your own pasta sauces out of fresh tomatoes and basil from your garden, we know hard work in the kitchen makes for the most delicious meals. With that in mind, we’re excited to share our very favorite pesto recipe with you, as long as it’s made by hand, of course.

Pacific Merchants’ Favorite Pesto

Pesto is a great ingredient to have on-hand for those instances when you don’t have much time for cooking. Since pesto can last for quite some time, we recommend always having a jar of it in your fridge ready to go; it can definitely come in handy on those nights when you’re starving but just don’t know what to make. Add pesto to any pasta or throw it on some pizza dough with fresh mozarella and tomato slices and you’ll be eating dinner in no time!

While many cooks of late have been cutting corners (so to speak) by using a food processor in order to save time while making their pesto, we highly recommend that our readers use a mortar and pestle in order to keep the mixture from becoming discolored or over worked. Simply put, pesto should be somewhat coarse, rather than pulvarized into a liquid; by using a mortar and pestle, cooks will be able to have better control over the consistency.

Ingredients

  • 2 Tbsp. pine nuts
  • Pinch of salt
  • 1 heaping cup of fresh basil leaves (about 9 ounces)
  • 3 Tbsp. fresh grated parmesan cheese
  • 1 1/4 cups extra virgin olive oil

Directions

Toast pine nuts in clean, dry pan, and allow to cool. Lightly crush along with a pinch of salt using your Mason Cash Mortar & Pestle. Working quickly, add and crush the basil leaves a few at a time until you have a semi-thick paste. Add parmesan and oil, while keeping a little oil to the side. Transfer mixture to a jar, covering the top with the remaining oil. Refrigerate until use.


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