Handmade Functional Pottery by Paul Zikmanis
All my pots are safe for Microwave and Dishwasher.
All my stoneware pots are safe for Microwave Dishwasher and Oven
All my pots are safe for Microwave and Dishwasher.
All my stoneware pots are safe for Microwave Dishwasher and Oven
Many of the objects I make are my own invention, or the result of collaboration between my customers and myself. With most of my work, I give a description card with tips for use and recipes. I want my work to be used. I feel that my objects are not experienced properly until they are used.
My work is mostly made on the potters wheel, hand thrown. Some work is hand built.
Some of my work is made in the spirit of the Arts & Crafts movement from “Turn of the Century” California. Functionality is of major importance to me. As Americans we usually feel that “Art” should be up on a wall. I, like the great Shoji Hamada feel that the true art is the skill, experience and actual making of my pottery.
Until the situation changes consider all my shows cancelled for the year. If you would like to purchase something, just contact me via email...
July 11th Camarillo Farmers Market From 8:30 AM to Noon. On the 101 Fwy take the Lewis Road exit and go west. Turn right on Ventura Avenue...
August 1st Wabi Sabi Beads Show Camarillo Farmers Market From 8:30 AM to Noon. On the 101 Fwy take the Lewis Road exit and go west. Turn ri...
August 8th Camarillo Farmers Market From 8:30 AM to Noon. On the 101 Fwy take the Lewis Road exit and go west. Turn right on Ventura Avenue....
Eisenhower Park on Ocean Avenue and Main Street
September 12th & 13th Seal Beach Art Association Show Eisenhower Park on Ocean Avenue and Main Street. Sat. 9-6 Sunday 9-5
Eisenhower Park on Ocean Avenue and Main Street
Handmade high fire pottery is a multistep process which involves forming moist clay, drying, bisque firing, glazing and glaze firing.
I form most of my work by weighing, wedging and centering a ball of clay on a potter's wheel stretching it upwards into a vessel and lifting it off for drying. After it has dried slightly, each piece is then trimmed upside down on the wheel forming the "foot" which is left unglazed. This trimming process is most like turning wood on a lathe.
Each piece must then be thoroughly dried. Fast drying will cause cracking and warping. Thicker pieces must be dried very slowly while very thin pieces can be dried a little faster. Drying times can range from one day to a month.
The first firing, bisque firing, is a process which brings the pottery slowly up to 1853 degrees over 14 hours. The kiln will then cool for 20 hours. The purpose of the bisque is to remove all physical and chemical water from the clay and to make it strong enough to be handled yet still be absorbent enough to allow glaze to deposit on the surface.
Glaze is made by suspending ground oxides, carbonates, clays and stones in a water solution. I formulate my glazes for color, texture, depth, variation and of course function. All the glazes I use are safe for all foods and oven use. This quality is mainly a virtue of the temperature I fire to, but also a result of the proportion and types of oxides I choose. A bisqued piece is dipped into the suspended glaze solution, allowed to dry and then fired again.
The second firing, glaze firing, brings the pottery to 2383 degrees over 13 hours, with a cooling period of 36 hours. The purpose of the glaze fire is to melt the glaze onto the surface and to vitrify the clay. Vitrification is basically a partial melting of the clay. This is what makes high fired pottery different from low fired pottery. High fired pottery no longer absorbs liquid. This is both more functional and more sanitary than low fire pottery. This is what allows my work to be used in microwave ovens, conventional ovens and in dishwashers.
I develop my glazes for aesthetic and functional reasons, not for dependability of color in the kiln. As a rule high fire glazes are less easily controlled in the glaze fire. Many of my glazes are made specifically to be sensitive to the atmosphere inside the kiln. I fire in a reduction atmosphere, this means that there will be a lack of oxygen inside the kiln. This is what causes a copper glaze to give me either green or red, an iron glaze brown, gold, gray or blue or a cobalt glaze blue or purple. I consider variation in my glazes a beautiful expression of the randomness of life.
Visit me at a show if you have more questions.
These are all the foods I will be serving at my Holiday sale this year 2019. As Usual the coffee I will be serving is 100% Kona Coffee from Buddha’s Cup.
Prep 15 mins ∙ Cook 20 mins ∙ Makes 24 cookies ∙ Difficulty Easy ∙ Source My Collection
Preheat the oven to 350°
In a medium bowl whisk together all the dry ingredients.
In a stand mixer bowl mix the butter until softened. Add the sugar and mix until uniform. Beat in the eggs, then the vanilla. Then beat in the pumpkin. The dough will look grainy, that is normal. Next fold in the flour and walnuts with a spatula just until the dough looks uniform.
Line baking sheets with parchment and drop the dough in 2 tbsp mounds with 2 inches between each cookie. Bake for about 20 minutes, cool for a few minutes on the sheets, then cool on racks. Wrap airtight.
Mini Pistachio Baklava Roulade
Cookies, Dessert Components, Desserts
Prep 0 hr 0 min ∙ Cook 0 hr 0 min ∙ Makes 60 Pastries ∙ Difficulty Medium ∙ Source The Pie and Pastry Bible and Paul Zikmanis
24 tbsp butter, unsalted and clarified
8 ounces pistachio nuts, blanched
1/4 cup sugar
1/2 tsp cinnamon
18 sheets of Fillo dough (18/box)
For the Syrup
2 cup sugar
1 cup water
12 tbsp honey, mild
2 tbsp light corn syrup
2 tbsp lemon juice, freshly squeezed
Line a sheet pan with parchment.
Preheat the oven to 300°
Warm the butter just until it is liquid and keep it warm during the process.
In a food processor pulse the nuts until the largest pieces are about the size of half a pea. Reserve 2 tbsp for decoration.
Add the sugar and cinnamon and pulse 3 times.
On a smooth clean counter, unroll the Fillo over a damp towel with the packaging plastic beneath, cover with plastic wrap and then with a damp tea towel. Keep it covered at all times or it will dry out.
Lay a sheet on a clean counter, coat lightly with a Tbl of the butter and lay another sheet on top. Brush with another Tbl of butter. Don't try to coat it perfectly or you will use too much butter. Follow this process for a total of 6 sheets. (You can use 7 or 8 if there are enoughninnthe box of Phyllo)
With a sharp pizza cutter, trimm the edges evenly, then cut into 20 squares. Press down hard with the cutter. With each square spread a tsp of the nut mixture near one edge. Roll up tightly from that edge. Brush a little butter on the end before you complete each roll. Then brush all over with more butter. Place on the parchment about 1 inch apart. Repeat with the remaining sheets until you’ve made 3 batches of 20.
Bake for about 30 minutes or until the top is golden. Cool slightly.
For the syrup, in a medium saucepan stir together the sugar, water, honey and syrup. Bring to a simmer over medium heat, stirring constantly. Lower the heat and simmer stirring occasionally for 30 minutes. Remove from the heat and add the lemon juice. Cover and keep hot until the baklava has cooled slightly.
If you can, dip each roulade into the syrup and set back onto the parchment, otherwise, brush each one thoroughly with the syrup and aet back on the parchment. Sprinkle lightly with the reserved nuts while they are still warm.
Store airtight for two days. They will keep for longer, up to a week, but the texture is best before 3 days old.
Makes 48 cookies ∙ Source Savvyeat.com
Preheat the oven to 350F. In a large bowl, mix together the peanut butter, sugar and eggs. With floured hands, roll tablespoonfuls of dough into balls and space 1 1/2" apart on a greased cookie sheet.
Bake at 350F for 12 to 14 minutes, or until the tops start to crack. Immediately press one Kiss into the center of each cookie and allow to cool on the sheet for 1-3 minutes. Transfer to a cooling rack to cool completely. Repeat with remaining dough and Kisses.
Mini Sweet Pepper Quiche Cups
Appetizer, Vegetable Side Dish
prep 20 mins ∙ cook 30 mins ∙ makes 50 Halves ∙ difficulty Easy ∙ source My recipe
2 pounds mini sweet peppers
2 tablespoons unsalted butter
⅓ cup minced herbs sage and tarragon
1 teaspoon salt
½ teaspoon pepper
1 cup shredded parmesan
¾ cup panko bread crumbs
¾ cup half & half
1 ½ pounds rice
paprika (hot hungarian paprika)
Preheat the oven to 325 °
Carefully remove the stems from the peppers with a sharp pareing knife. Halve the peppers lengthwise and remove the seeds with a melon baller. Sprinkle the insides with salt. Set aside.
Mince the scallions and saute quickly in the butter. Add the minced herbs and saute for 1 more minute. Remove from the heat and stir in 1 teaspoon of kosher salt.
In a bowl gently whisk the eggs with a fork. Stir in the scallions, half & half, panko bread crumbs, and salt. Allow the egg mixture to sit for a few minutes to thicken.
Spread a layer of rice in a cookie sheet that has been lined with parchment. Using a teaspoon carefully fill each pepper half and set into the rice to keep them level during baking.
Sprinkle a garnish of paprika powder on each one.
Bake for 30 minutes or until lightly browned. If you have a convection oven, turn on the fan for the final 3 minutes.
Serve hot or at room temperature.
Breads, Breakfast, Hors doeuvres
Preheat oven to 375°
In a bowl mix the butter sugar with a spatula. Add the egg and vanilla and stir well until even in texture.
In a separate bowl whisk together the flour baking soda and salt.
To the butter mixture add half the flour mixture and half the sour cream and mix just until incorporated. Don’t over mix! Repeat with the remaining sour cream and flour, adding the bacon and blueberries also. Fold together just until all the flour is absorbed.
Spoon about a tablespoon into mini muffin papers set on a parchment lined sheet pan.
Bake about 15 minutes or just until starting to turn brown on the edges. Cool on wire racks.
Cook 10 mins ∙ Makes 40 Cookies ∙ Difficulty Medium ∙ Source Paul Zikmanis
Combine the flour baking powder and salt in a bowl using a whisk, set aside.
Beat the butter in a stand mixer until smooth. Add the powdered sugar scrape down the sides and mix until smooth. Add the yolks one at a time until smooth and even in color. Scrape down the sides and mix in the vanilla.
In separate bowls, using separate spatulas, over barely simmering water, melt the dark chocolate and the white chocolate. Stir constantly until almost all the chocolate is melted then remove from the heat and stir until fully melted. Set aside and allow to cool slightly.
With a rubber spatula thoroughly mix in the flour mixture. The dough will be very soft and sticky. Divide it into two equal portions. Use a kitchen scale.
Stir the white chocolate thoroughly into one dough and the dark chocolate into the other.
Cover both bowls and chill for two hours.
Mix together the sugar and cinnamon. Whisk the egg whites until frothy. Set aside.
Remove the dark chocolate dough and knead just a few times with your floured hands untill smooth. Using flour, a rolling pin and a bench scraper, shape into a square that is 1/2 inch thick.
Do the same with the white chocolate dough.
Brush the top of the dark dough very lightly with the egg whites. Place the light dough on top and press together well. Return to the refigerator for 15 minutes.
Place the dough square on a cutting board and trim the edges to make nice clean edges.
Preheat the oven to 375°
Cut the square in half and then each half into 3 equal strips. Leave them all infront of you and separate into pairs. Flip the left one of each pair so that the dark dough is on top. Press each pair back together. Chill for 15 minutes.
Brush each pair lightly with the egg whites only on the four long sides. Spread the cinnamon sugar onto a flat plate and press each long side into the sugar.
Cut each strip into 1/2 inch cookies and place on a parchment lined cookie sheet.
Bake for 10 minutes, rotating the pan after 7 minutes. Remove from the oven and cool on cookie racks.
Rosemary and Garlic Sliders
Prep 15 mins ∙ Cook 10 mins ∙ Makes 27 sliders ∙ Difficulty Easy ∙ Source My collection
2 tbsp unsalted butter
1/2 onion, minced
1 cup minced mushrooms
1 fresh cayenne pepper, minced
1 tbsp minced fresh rosemary
1 tbsp minced fresh garlic
1 tbsp truffle oil
1 1/4 tsp kosher salt
1/2 tsp fresh ground pepper
1/4 cup port
1 lb ground beef (15% fat)
1 egg well beaten
2 tsp tamari soy sauce
2/3 cup seasoned bread crumbs
27 slider buns
In a medium skillet, melt the butter and sauté the onion until translucent. Add the mushrooms, rosemary and garlic and sauté 1 minute, then add the cayenne pepper and truffle oil. Sauté over medium low heat until mixture begins to dry out, a few minutes. Then add the port and stir and scrape until most of the port has evaporated.
Scrape into a large bowl and season with the salt and pepper. As the mixture cools add soy sauce. Once the mixture is at room temperature, mix in the egg and then the beef. It is easy to mix in the beef with a potato masher. Once it is an even texture, mix in the bread crumbs.
Allow to sit for a few minutes as the bread crumbs stiffen the mixture.
Then, using a 1 ounce mechanical release ice cream scoop, measure into 1 ounce patties.
Preheat an oven to 350°.
Heat a grill very hot and oil it. Grill the patties about 1 1/2 minutes on the first side and less than a minute on the the second side. They will cook very fast.
While the patties are cooking, slice the buns and toast them lightly in the oven. You can leave them in the turned off oven to keep warm.
Assemble the sliders and serve hot with your choice of condiments.
Makes 116 Buns (Scaled) ∙ Difficulty Medium ∙ Source My recipe
2 cup Bread Starter
15 cups flour, all purpose (King Arthur)
4 eggs, room temp, whisked well
1 cup butter, unsalted, room temp.
2 scant cup milk, at 105°
2 pack yeast
3 tsp salt
2 cup water, filtered
coarse ground wheat or cornmeal
Stir together starter, 1 cup of the flour, the yeast and the warm milk and let sit at room temp. covered with a towel for 1 hour and 45 minutes.
Add 1 1/2 cups of flour and 1 cup of water, stir well and let rise for 1 hour and 45 minutes.
Place bowl into a mixer and add the eggs, 4 cups of flour (mixed with the salt) and the butter ( cut into 4 pieces) in that order. Knead with the dough hook, gradually adding 1 1/2 cups four. Scrape dough out onto a floured board and knead until smooth, adding no more than 1/4 cup flour.
Oil a bowl and place dough in it turning to coat it with oil.
Cover with a towel and allow to rise for 1 hour.
Preheat oven to 425°.
Use a scale to divide the dough into 1 ounce pieces. Shape each into a bun and place onto a baking sheet lined with parchment and sprinkled with fresh ground wheat or cornmeal. Cover with towels and proof for one hour.
Whisk the egg with a little water until smooth. Brush each bun with egg wash and sprinkle with sesame seeds.
Bake for 20 minutes or until lightly browned.
Cool on racks and use right away or cover airtight and use within two days, or freeze for two weeks.
If storing, reheat in a 300° oven until warm.
YELLOW SQUASH RELISH
Prep Time: 30 mins | Makes: 12 half pint jars | Difficulty: Easy
12 c. finely diced yellow squash
6 tsp. canning salt
1 c. bell peppers, finely diced
2 c. onion, finely diced
1 c. pimentos , finely diced
2 1/2 c. vinegar
1 tsp. dill seed
1 tsp. turmeric
1 tsp. caraway seed
1 tsp. coriander seed
1 tsp. mustard seed
4 c. sugar
Mix all dry ingredients, toss with vegetables, pour the vinegar over, mix well and let stand overnight or at least 12 hours, covered. Bring to a boil and can using only a small amount of the juice.
Mulled Cranberry, Apple and Rum Cider
Prep 0 hr 0 min ∙ Cook 0 hr 0 min ∙ Makes 18 cups (Scaled) ∙ Difficulty Easy ∙ Source Bon Appétit Magazine
3 lg orange
9 cups cranberry juice
9 cups apple cider
2 1/4 cup brown sugar
12 or 5 cinnamon sticks
54 whole cloves
1 1/2 tsp ground nutmeg
18 tbsp dark rum
Pour juices into a large stock pot and turn on low flame. With a sharp peeler peel the zest from the orange in long wide strips and place into the pot. Then juice the orange into the pot.
Add the sugar and stir well.
Tie the cinnamon and cloves into cheesecloth and place into the pot. Grate the nutmeg into the pot and allow to simmer for at least 1/2 hour. You can garnish this with fresh orange slices and cinnamon sticks if you wish.
This works well served in a slow cooker on low
Pistachio Cranberry Icebox Cookies
Cook 2 1/2 hr ∙ Makes about 3 dozen cookies ∙
1 1/2 cups all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
1/4 cup plus 2 tablespoons granulated sugar
1/2 teaspoon finely grated fresh orange zest
1/2 cup shelled pistachios (2 1/4 oz; not dyed red)
1/3 cup dried cranberries (1 1/4 oz)
1 large egg, lightly beaten
1/4 cup decorative sugar (preferably coarse)
Stir together flour, cinnamon, and salt in a bowl.
Beat together butter, granulated sugar, and zest in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to low and add flour mixture in 3 batches, mixing until dough just comes together in clumps, then mix in pistachios and cranberries. Gather and press dough together, then divide into 2 equal pieces. Using a sheet of plastic wrap or wax paper as an aid, form each piece of dough into a log about 1 1/2 inches in diameter. Square off long sides of each log to form a bar, then chill, wrapped in plastic wrap, until very firm, at least 2 hours.
Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
Brush egg over all 4 long sides of bars (but not ends). Sprinkle decorative sugar on a separate sheet of parchment or wax paper and press bars into sugar, coating well.
Cut each bar crosswise into 1/4-inch-thick slices, rotating bar after cutting each slice to help keep square shape. (If dough gets too soft to slice, freeze bars briefly until firm.) Arrange cookies about 1/2 inch apart on lined baking sheets.
Bake cookies, switching position of sheets halfway through baking, until edges are pale golden, 15 to 18 minutes total. Transfer cookies from parchment to racks using a slotted spatula and cool completely.
Dough bars can be chilled up to 3 days or frozen, wrapped in plastic wrap and then foil, 1 month (thaw frozen dough in refrigerator just until dough can be sliced).
Cookies keep in an airtight container at room temperature 5 days.
Cooks’ notes: Dough bars can be chilled up to 3 days or frozen, wrapped in plastic wrap and then foil, 1 month (thaw frozen dough in refrigerator just until dough can be sliced). Cookies keep in an airtight container at room temperature 5 days.
Hot Crab Dip
prep 15 min ∙ cook 40 min ∙ makes 2 cups ∙ difficulty Easy ∙ source Paul Zikmanis
1 6 ounce can lump crabmeat, drained and free of shells
1/4 cup ricotta
1/4 cup grated pepper jack cheese
1/2 cup mayonnaise
1/4 cup grated Parmesan
1 green onion, minced
2 clove garlic, minced
1 tsp fresh lemon or lime juice
1/2 teaspoon sambol or hot pepper sauce
1/4 cup bread crumbs
2 tsp minced fresh dill
1/4 tsp pepper
Preheat oven to 325 degrees F.
Combine all of the ingredients in a bowl, gently stir until thoroughly mixed and scrape into a buttered casserole. Bake for 40 minutes. Serve hot with water crackers or toast points.
Appetizer, Dessert Components
Prep 1 hr ∙ Cook 15 mins ∙ Makes 36 crackers ∙ Difficulty Easy ∙ Source The Hors d'Oeuvre Bible
Blend together the dry ingredients. Add the remaining ingredients and knead until smooth. Wrap airtight and allow to rest for 1 hour.
Preheat the oven to 350°
Roll out the dough very thin on a floured board. Cut into various shapes.
Bake on parchment for about 15 minutes or until lightly browned.
My Holiday Sale is a pottery and Food event!
Do you have a question about my pottery? Send me a message, and I'll get back to you soon!