Posts Tagged ‘Recipes’

#Betterbreakfastmonth Round Two: The Vegan Cranberry Orange Breakfast Loaf

Saturday, September 24th, 2016

 

14453932_696734253808828_265164004_o

Fall is upon us! Well sort of- I want to believe it’s fall, but it’s still 100+ degrees here in Southern California so I’m fabricating fall smells in my kitchen while I pretend to be back on the East Coast with all its cool weather and changing leaves.

There’s something about fall that always inspires me to spend more time in the kitchen. I think it brings back a lot of nostalgic feelings surrounding my Mom, and my parents’ home back on the East Coast. I remember being young and having zero interest in learning to cook, but there was something magical about watching my mom in the kitchen. Some might call it observing her in her element, but knowing what I know now- it was more than that. My Mother is an amazing cook and baker, and spent most of my younger years cooking for an entire neighborhood (you laugh, but there were at least 15 extra kids at my house every night). Baking for my Mom was her way of showing those around her she loved and cared for them, and that act of service is something that has always stuck with me. Now don’t get me wrong- she cooked her butt off year round, but fall was really when she pulled out the big guns. Every day after school my friends would express their jealousy at the delicious smell of home baked cookies wafting from our little apartment (I’m talking oatmeal cookies, chocolate chip cookies, sugar cookies…this is just one afternoon y’all). People would randomly drop by during that time, as it was pretty well known in the area that if you came by Janie’s house you were leaving with a huge bag of baked goods, a hug, and likely some extra groceries to tie you over until payday (yea my Mom and Dad are the bee’s knees). So when I started putting together a recipe for this week I thought about a breakfast dish that you could easily share with loved ones, or co-workers, or friends that was comforting but still healthy. I decided I would borrow an old fall favorite, Vegan Cranberry Orange Loaf from Jennifer at the NeuroticMommy blog. She took out the eggs, the processed sugar, and milk, really knocking the calorie count down (and made it more restrictive diet friendly (I’m looking at my fellow lactose intolerant friends!) The recipe is incredibly simple and easy to share! I encourage you readers to whip up your own breakfast loaf and share it with the people you love, and in this case I got to share it with my super sweet co-workers!

14453986_696733430475577_1459016624_o

 

I whipped up this super tasty recipe using Pacific Merchants’ French wood utensils, which are fabulous not just because each utensil is unique (each utensil is hand crafted and therefore each one is like a little snowflake), but since they are made of wood you don’t get any plastic-y taste from the kitchenware. Plus since we have numerous cancer survivors in my family, we don’t have to worry about any plastic based carcinogens that may contaminate the food. I’ve plated the loaf on Pacific Merchants’ responsibly forested 16” x 7” acacia serving tray (so my wonderful coworkers don’t have to fight to get a “slice” of the action), and decorated our table with the Red Tone Fall Deco Parchment leaves so my co-worker’s get the full Fall experience (they may think I’m slightly insane in this 100 degree weather, but oh well- haha!)

14467068_696732183809035_1425941082_o

 

Vegan Cranberry Orange Breakfast Loaf
(Many thank yous to www.neuroticmommy.com)

Ingredients
1 ½ cups cake flour or GF whole wheat flour
1 tsp of Baking Powder
1 cup of organic sugar or ¾ cup of honey (Grade B)  (if you use the honey decrease the liquid in the recipe by 3 tbsp)
Zest of ½ an orange
1/3 cup unsweetened applesauce
¾ cup unsweetened Almond Milk (or any nut milk)
½ cup organic safflower oil
1 tbsp orange juice
1 tsp vanilla extract
1 cup fresh cranberries

Orange Glaze (optional)
1 cup powdered sugar
2 tbsp orange juice

Method

1. Preheat oven to 350F and lightly spray standard loaf pan with coconut oil or nonstick cooking spray
2. In a large bowl sift together dry ingredients, flour, baking powder, salt, sugar and orange zest. Set aside.
3. In a separate bowl, whisk together all wet ingredients, almond milk, safflower oil, applesauce, orange juice, and vanilla extract.
4. Slowly mix in wet ingredients to dry ingredients. Stir until just combined then fold in the fresh cranberries.
5.  Pour batter into prepared loaf pan and bake for 1 hour and 20 minutes. The original recipe calls for 70-75 minutes but because of the ingredient switches, the time varies. Mine loaves were done at an hour and 20 minutes. 6. At the hour mark, just keep an eye on it from there. If you want to keep it in longer but don’t want the top to brown too much, lower the heat and keep it in longer. And of course do the whole tooth pick inserted check.Once done remove from oven and let cool in pan 15 minutes. After that transfer to a wire rack and let cool completely before icing (if using).
7. Make the glaze by whisking both juice and sugar together until completely smooth and no sugar clumps are left.
8. Drizzle that yumminess like crazy on top of your loaf cake. Cut, serve and Enjoy!


14423988_696733427142244_1165224767_o

Labor Day Vegan Spinach Artichoke Dip

Friday, September 2nd, 2016


Summer is finally coming to a close this weekend, which is no surprise for anyone- what with grocery stores and coffee shops already pushing pumpkin – flavored everything in our faces. But before we jump onto the ‘I heart fall’ bandwagon, let’s pump the breaks and get you ready for your Labor Day BBQ.

Labor Day is actually one of the best holidays in the US if for nothing else than the country takes a single day to honor all of its hard workers. The idea being that we are supposed to take the holiday and treat ourselves to some relaxation and fun, whether it is extra family time or a cookout (or heck a mid-day nap!). Now if there’s anything we love at Pacific Merchants it’s a good BBQ, and if there is anything we love more than that it would likely be guilt free snacking. BBQ fare is notorious for junk-food items and over-indulgence, but it doesn’t have to be! You can still over-indulge (now sans guilt) with this Vegan Gluten-Free Spinach Artichoke dip. Not only is it creamy and delicious, but a normal order of spinach artichoke dip comes in at a whopping 1,600 calories per order – whereas its vegan counterpart clocks in at roughly 83 calories per cup (WHICH IS A LOT OF DANG DIP FOR UNDER 100 calories). Plus (and this is from experience here) if you don’t tell anyone it’s vegan…NO ONE WILL KNOW- Which is especially helpful if you come from a family like mine, who thinks the word vegan is a synonym for bland.

Now aside from the fact that this recipe is incredibly healthy, it’s also super easy to make! And if you’ve been vegan for long you know how rare it is for those two things to go together. So here we go.

Edit3

———————————————————————————————————————

Vegan Spinach Artichoke Dip

Ingredients:

1 Jar marinated artichoke hearts
3 cups of frozen chopped spinach (you’re welcome to use fresh)
1 cup frozen chopped onions
1 brick of Jalapeño Havarti Almond Cheese
1 brick of Soy Mozzarella
1 cup Almond milk
2 tsp of Olive Oil (or coconut)
1 tsp of garlic powder
Salt & pepper to taste
Assorted Veggies & multigrain whole wheat pita chips (for dipping)

Method

– Preheat the oven to 400 degrees Fahrenheit
– Prep a medium sized casserole dish (I spray mine with coconut oil for easy cleanup)
– Cube the 2 bricks of cheese and set in a large bowl
– Dice the artichoke hearts and set in the same bowl as the cheese
– Pour in the spinach and onions
– Add spices and oil to the bowl (I also toss in about 2 tsp of whatever the artichoke hearts were marinating in)
– Toss all ingredients together to mix everything up
– Pour bowl continents into your casserole dish
– Pour the cup of almond milk over the spread evenly (can add more later if you feel like your dip is too thick)
– Set casserole dish in the oven, cook for ten minutes, stir dip, and then cook for another ten minutes (so 20 min total). This is also the point to add more milk to the mixture if you want a runnier consistency.
– Once fully cooked, you can brown the top of the dip by switching the oven to broil for 2-3 minutes. Be sure to check on it frequently so it doesn’t burn (it browns up super quick!)
-Let cool for 5 minutes, and then plate the dip in your beautiful acacia 7 part flower tray from Pacific Merchants! I chose to use an assortment of veggies and whole grain pita for dipping (to keep this dish as healthy as possible). However, I will occasionally serve this with a nice bread (whole wheat challah or sourdough is my favorite).

Get your own Pacific Merchants Acaciaware serving tray here.

Edit4

Fall Into the Woods: Trail Mix Recipe

Monday, August 31st, 2015

National Eat Outside Day falls on the last day of August. And speaking of fall, autumn is rapidly approaching. If you want to get specific, the fall equinox this year lands on September 23rd at precisely 4:21 a.m.
(more…)

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.

It’s Strawberry Season!

Wednesday, April 6th, 2011

The Rise of Strawberry Popularity

First bred in Brittany, France in approximately 1740, strawberries are one of the world’s most popular fruits, and are especially popular in the United States. Used around the world in preserves, juices and pies, the United States is first in strawberry growth, growing 1.1 million tons of the fruit in 2008 (Mexico was a distant second with 207,485 tons).

Strawberries and Your Health

According to a recent study in the American Journal of Clinical Nutrition, strawberries are third only to blueberries and walnuts in terms of antioxidant capacity. Strawberries are also a very healthy way to indulge a sweet tooth, as one cup (144 grams) of strawberries contains only 45 calories (on average) and is high in Vitamin C and flavonoids (which give strawberries some of their antioxidant properties).

Strawberry Shortcake Recipe

Thanks to the California Strawberry Commission for this wonderful recipe for their “Fresh Strawberry Buttermilk Shortcake,” you can visit their website for more information about this wonderful fruit!

Ingredients:

  • 2 Cups of Flour
  • 1/4 Cup of Sugar
  • 1 Tbsp. Baking Powder
  • 1/4 Tsp. Salt
  • 1/2 Cup Butter
  • 1/2 Cup Buttermilk
  • 1 Tsp. Grated Lemon Peel
  • 2 Eggs, Divided
  • 2 Pint Baskets of Fresh Strawberries (Stemmed and sliced)
  • 1 Cup Whipping Cream (we recommend fresh whipping cream), whipped and sweetened

Directions:

  • In a large mixing bowl combine the flour, sugar, baking powder, baking soda and salt. Cut in butter until the mixture resembles coarse meal.
  • In a small mixing bowl blend buttermilk, lemon peel, one whole egg and one egg yolk. Stir into the flour mixture to make a soft dough. Divide dough into six equal portions.
  • On a floured board, pat each portion of dough into a three-inch circle, and place on greased baking sheet. Brush generously with the remaining egg white, beaten. Sprinkle generously with additional sugar.
  • Bake in 450° Fahrenheit oven for 10-12 minutes (until golden). Remove from pan and cool on rack.
  • Sweeten strawberries, to taste (*author’s note: you may want to macerate your strawberries, depending on your preferences).
  • Slice each shortcake in half horizontally with a sharp knife. Fill and garnish with strawberries and whipped cream.

This recipe yields six servings.

Bake Hot Cross Buns this Easter!

Friday, April 1st, 2011

Hot Cross Buns have traditionally been eaten at Easter by Anglo Saxons for hundreds of years. Although the first recorded use of the term “Hot Cross Buns” dates back to 1733, many believe that the buns actually pre-date Christianity.

The Saxons, Eostre and Hot Cross Buns

While Easter is synonymous with the coming of Spring, baby animals, and (everyone’s favorite) egg hunts, Easter actually gets its name and from the German Goddess Eostre. Historians believe that Eostre was the German goddess of the dawn, and in some cases, was considered a “Spring-like fertility goddess.” Traditionally, Germans would celebrate Eostre by feasting throughout the month we now know as April. It is believed that Saxons ate Hot Cross Buns during these feasts, which were meant to symbolize the four quarters of the moon.

Eventually, the buns became highly popular throughout England, specifically during the Easter season. Protestant monarchs attempted to ban them due to an alleged tie to the Catholic church, but were unsuccessful due to their incredible popularity.

Superstitions Surrounding Hot Cross Buns

There are many superstitions that surround Hot Cross Buns. An English superstition states that buns that are baked and served on Good Friday won’t spoil or become moldy during the coming year, while another states that giving a bun to someone who is sick will help them to get better.

Legend also has it that by sharing a hot cross bun, two friends will be ensured friendship in the coming year as long as they say “Half for you, half for me, between us two shall goodwill be” while consuming the bun. Ships that carry Hot Cross Buns are supposed to ensure safety against shipwreck when carried on a boat, and kitchens that have a Hot Cross Bun hanging within them are supposedly protected against fires and ensured a perfect result when breads are baked (the hanging bun is supposed to be replaced annually).

Hot Cross Buns Recipe

Bun Ingredients:

  • 2 Tsp. Active Dry Yeast
  • 1/2 Cup 2% Milk (110-115º Fahrenheit)
  • 1 Tbsp Softened Butter
  • 1 Egg
  • 4 Tsp. Sugar
  • 1/4 Tsp. Salt
  • 1 1/2 Cups All-Purpose Flour
  • 2 Tbsp. Raisins
  • 2 Tbsp. Dried Currants
  • 1/4 Tsp. Ground Cinnamon
  • A dash of ground Allspice
  • 1 Egg Yolk
  • 1 Tbsp. Water

Icing Ingredients:

  • 1/4 Cup Confectioners’ Sugar
  • 1/8 Tsp. Vanilla Extract
  • 3/4 Tsp. 2% Milk

Directions:

  • In a small mixing bowl, dissolve the yeast in the warm milk. Stir in softened butter, egg, sugar and salt. Combine 3/4 cup of flour, currants, raisins, allspice and cinnamon; add to the yeast mixture and mix well. Stir in enough of the remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about four to six minutes. Place in a greased bowl, turning once in order to grease the top. Cover and let dough rise in a warm space until doubled– about one hour.
  • Punch dough down; shape into six two inch balls. Place balls two inches apart on a baking sheet coasted with nonstick cooking spray. Using a sharp knife, cut a cross on top of each bun. Cover and allow to rise until doubled– about 30 minutes.
  • Beat egg yolk and water; brush over buns. Bake buns at 375° Fahrenheit for 13-15 minutes or until golden brown. Cool on wire racks. Combine icing ingredients and pipe over buns.

Celebrate Abe Lincoln’s Birthday by Making his Favorite Dinner!

Thursday, February 10th, 2011

Good old Honest Abe Lincoln would have been 202 years old this Saturday, February 12, and there doesn’t seem to be any thing more fitting to do in celebration than make his favorite dinner- Chicken Fricassee!

What is Chicken Fricassee?

Traditionally, Chicken Fricassee was a dish that was made using a stewing hen— a hen that had been used specifically to lay eggs, and not for meat-producing purposes. Since a stewing hen would tend to be older, and thus, the meat a little tougher, the long cooking process of Chicken Fricassee was a perfect way to use the meat and still have a delicious meal.

Ingredients

  • 1 large chicken (cut into pieces, using our awesome Cutting Edge Flex Mats, thighs and legs separated)
  • 1/2 cup flour
  • 1 tsp. garlic powder
  • 1 teaspoon Italian seasoning
  • 1 tsp. paprika
  • 1/2 tsp. ground black pepper
  • 2 tbsp. olive oil
  • 1 large red onion, diced
  • 2 garlic cloves, minced
  • 1 stalk of celery, diced
  • Half of a green bell pepper, seeded and diced
  • An additional teaspoon of italian seasoning (set aside)
  • Canned chicken broth
  • 1 cup of cream
  • salt and pepper to taste
  • 1/4 cup chopped fresh parsley

Directions

  • Rinse the chicken pieces and pat dry
  • Mix flour, garlic powder, Italian seasoning, paprika and black pepper in a bag, shake chicken pieces one at a time in bag and set aside
  • Heat olive oil in a cast iron skillet or Dutch oven and brown several pieces of chicken at a time on both sides-set aside
  • Add onion, garlic, celery, bell pepper, and the additional Italian seasoning to the oil. Sautee until the onions are translucent and the vegetables are hot all the way through
  • Return the chicken to the skillet and add chicken broth- enough to cover the pieces- cover with a snug lid
  • Bring mixture to a boil, and then reduce heat to a rapid simmer, recover.
  • Cook for 45 minutes to an hour, until chicken is cooked through (not quite falling off the bone)
  • Remove chicken from pan and increase heat on mixture, stirring until the mixture has reduced by half.
  • Return Chicken to the pot, adding cream, and simmer until everything is hot, season to taste with salt and pepper, and stir in parsley.

Serves 4-6

Check Out Pacific Merchants’ February Fan Contest!

Wednesday, February 9th, 2011

We had a great time hosting our February Facebook Fan Contest where we gave away a Mason Cash “Romantic Hearts Mixing Bowl,” our winner Justin is going to use it to make cupcakes for his girlfriend and then also give her the bowl to keep!

February Fan Contest Announced

Since our Valentine’s Day contest was so popular, we’ve decided to have another contest this month! Now through February 28th, become a fan of Mason Cash on Facebook, and share your favorite casserole recipe with us! Please, make sure it is one that you have at least adapted and made your own, and NOT one taken directly from a cookbook.

Win a Mason Cash Baking Dish

Casserole Dishes

Win a Mason Cash Baking Dish!

We’ll pick out the most delicious sounding, most creative recipe on March 1st and give the winner a free Mason Cash Baking Dish that they can use for all their favorite casserole recipes, and we’ll also feature their recipe on our blog!

Rules and Considerations

Only one entry per person. All entries must be received by 11:59 Pacific Time February 28, 2011. Employees (including sales reps, retailers, and contracted employees) of Pacific Merchants Trading Company and their immediate family members are ineligible for this contest. Prizes may not be exchanged or transferred and have no cash value.

Christmas is Coming… and Guess Who’s Getting Fat?

Thursday, November 18th, 2010

The Royal Christmas Pudding Basin by Mason Cash

The 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

Every Day is Mother’s Day!

Monday, May 3rd, 2010

I’m a little perverse when it comes to certain holidays. Every year I beg my husband not to buy me flowers or candy, or take me to a fancy restaurant on Mother’s Day. The flowers are marked up to astronomic levels, the candy goes straight to my hips, and the restaurants are overcrowded and impersonal. It makes me crazy that utterly contrived holidays, created solely to boost sales of consumer goods, have been indelibly imprinted on the guilt and obligation strands of our collective DNA. It’s not that I don’t mind a little appreciation on occasion, but hey— every day should be Mother’s Day! And Father’s Day, for that matter!!

Instead, I beg the kids to whip up a handmade card that I can decorate my office with, or perhaps serve me breakfast in bed. Last year was poached eggs, lemon crepes, and a yummy yogurt parfait! I ask my husband to barbecue for dinner. He is only too happy to select the perfect tri-tip and grill it to perfection, accompanied by my favorite pink bubbly. Yes, all I want for the holidays is a little family time, a soupcon of harmony, and good eats! And I have to say, I’m blessed. That’s just what I get!

In honor of Mothers everywhere – and every day! – 20% off our Mason Cash Batter Bowl, through May. Hint: perfect for lemon crepes, or plain old pancakes! Also, check out our comprehensive line of Mason Cash bake ware, mixing bowls, pudding basins and pet bowls, as well as our adorable Price & Kensington tea-for-one teapots –because “I love you” is a year round holiday!

— Celeste
(A special thank you to my wonderful husband, for letting me take his blog over this month.)

Lemon Crepes

Prep Time: 25 min
Inactive Prep Time: 1 hr 0 min
Cook Time: 25 min
Skill Level: Intermediate
Makes: 4 servings

Ingredients

• 12 ounces cream cheese, at room temperature
• 1/2 cup sour cream
• 3/4 cup sugar
• 1/4 cup powdered sugar
• Juice of eight lemons
• 2 tablespoons grated lemon zest
• 1 teaspoon pure vanilla extract
• 12 medium crepes
• 1/4 cup butter
• Splash of Cognac

Directions

Using a hand-held blender, beat the cream cheese until smooth. Add the sour cream, 1/4 cup sugar, powdered sugar, juice of two lemons, 1 tablespoon of the lemon zest, and vanilla. Beat until smooth. Fill each crepe with 3 tablespoons of the filling. Roll the crepes up tightly and place in the refrigerator. Refrigerate for 1 hour.
In a large saute pan, over medium heat, melt the butter with the remaining 1/2 cup sugar, stirring constantly until the sugar dissolves. Add the remaining juice of six lemons and 1 tablespoon of lemon zest. Stir to mix thoroughly. Add the crepes to the mixture. Remove the pan from the heat and add the cognac. Carefully place the pan, back over the heat and flame the mixture, shaking the pan back and fourth several times. Continue to shake until the flame dies out. Lay three crepes in the center of each plate. Spoon the sauce over the top and serve.

Crepes:

• 3 eggs
• 1 1/4 cups milk
• 2 tablespoons melted unsalted butter
• 1 cup sifted flour
• Salt and white pepper

For crepes, combine the whole eggs, milk, butter, flour until smooth. Add salt and pepper to taste. Heat a 7 1/2-inch crepe pan. Lightly oil the pan. Pour 2 tablespoons of the batter in the center of the pan. Tilt pan from left to right to cover entire surface. Cook the crepe until the edges begin to brown and flip cook until done. Remove from the pan.

Recipe courtesy Emeril Lagasse


As Seen In ACEBristol FarmsDean & DelucaSur La TableWhole FoodsWilliams SonomaWynn Las Vegas
© 2017 Pacific Merchants Trading Company. All Rights Reserved.