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

About Me

My Pots

Using eautiful objects for everyday life can enrich our lives.

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

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My work is mostly made on the potters wheel, hand thrown. Some work is hand built.

My Inspiration

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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. 

Events

Aug 10th 2019

Camarillo Farmers Market

8am - 12pm

Old Town Camarillo

+ Event Details

Aug 10th 2019

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. The Market is on the left in Old Towne Camarillo

http://www.camarillohospice.org/farmersmarket.html

8am - 12pm

Old Town Camarillo

Sept 7th & 8th 2019

Seal Beach Art Association Show

9am - 5pm

Eisenhower Park on Ocean Avenue and Main Street.

+ Event Details

Sept 7th & 8th 2019

Seal Beach Art Association Show

Eisenhower Park on Ocean Avenue and Main Street.  Sat. 9-6 Sunday 9-5 Not Confirmed

9am - 5pm

Eisenhower Park on Ocean Avenue and Main Street.

Sept 21st 2019

September 21st Camarillo Farmers Market

8am - 12pm

Old Town Camarillo

+ Event Details

Sept 21st 2019

September 21st 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. The Market is on the left in Old Towne Camarillo

8am - 12pm

Old Town Camarillo

Oct 20th 2019

Thousand Oaks Street fair

9am - 5pm

On Moorpark Rd Near Janss Mall. My booth is now moved to #D-6

+ Event Details

Oct 20th 2019

Thousand Oaks Street fair

Thousand Oaks Rotary Street Fair On Moorpark Rd Near Janss Mall. My booth is now moved to #D-6 http://www.thousandoaksrotary.org/

9am - 5pm

On Moorpark Rd Near Janss Mall. My booth is now moved to #D-6

November 9th 2019

Camarillo Farmers Market

8am - 12pm

The Market is on the left in Old Towne Camarillo, 2220 Ventura Blvd.,

+ Event Details

November 9th 2019

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. The Market is on the left in Old Towne Camarillo, 2220 Ventura Blvd., Camarillo. Not Confirmed http://www.camarillohospice.org/farmersmarket.html

8am - 12pm

The Market is on the left in Old Towne Camarillo, 2220 Ventura Blvd.,

More Events

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How I make my Pottery

Process

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.

Holiday Sale Recipes 2018

These are all the foods I will be serving at my Holiday sale this year. Serving 100% Kona Coffee

2018 Recipes

These are all the foods I will be serving at my Holiday sale this year. As Usual the coffee I will be serving is 100% Kona Coffee from Buddha’s Cup. The special food this year is a Homemade Yogurt Bar!


Triple Chocolate Shortbread Cookies

Cook 40 mins ∙ Makes 48 ∙ Difficulty Medium ∙ Source Paul's Recipe

INGREDIENTS

1¼ cup butter, cold

¼ cup powdered sugar

¼ cup granulated sugar

2 cup flour, all purpose

½ cup cocoa powder

1 lb milk chocolate

1 lb dark chocolate

DIRECTIONS

Cut the butter into 1 inch cubes and refrigerate. In a food processor, process the sugar for a minute or so. Add the butter and pulse until the sugar disappears. Add the flour until there is no dry flour left and it is crumbly.

Dump the dough into a plastic bag and press together, then knead lightly until it holds together.

Preheat oven to 275°. Measure dough into 1 1/2 teaspoon balls and roll in your hands to prevent cracking, then press with a cookie press.

Bake about 40 minutes until firm. Do not brown.

Cool completely. Then using a chocolate temperer, dip in each of the two chocolates.

Cool and store airtight at room temperature for up to three weeks.


Maple Macadamia Bars

Desserts

Prep 0 hr 0 min ∙ Cook 0 hr 0 min ∙ Makes 128 Bars (Scaled) ∙ Source Rose's Christmas Cookies

INGREDIENTS

Crust

2 cup sugar

32 tbsp unsalted butter (4 oz.)

8 large egg yolks, cold

4 tsp vanilla extract

6 cups all purpose flour (7 1/2 oz.)

Filling

6 cups unsalted macadamia nuts, very coarsely chopped (7 oz.)

4 cup dark brown sugar, firmly packed (8 1/2 oz.)

20 tbsp unsalted butter (2.5 oz.)

12 tbsp heavy cream

12 tbsp corn syrup (2 oz.)

8 tbsp maple syrup (.75 oz.)

DIRECTIONS

Crust

In a food processor, process the sugar until very fine. Cut the butter in a few pieces and add it with the motor running. Process until smooth. Add the egg yolks and vanilla and process until smooth. Scrape down the sides. Add the flour and process only until the dough is crumbly. Don't over process!

Using a piece of plastic press the dough into a ball, flatten into a disk and, using 2 sheets of plastic, roll out into a 10 x 14 inch rectangle. Place onto a cookie sheet and refrigerate for 15 minutes or until it is firm but still flexible.

Preheat the oven to 350°

Line a 9 x 13 inch metal pan with aluminum foil and butter it.

Peel off the top layer of plastic and invert the dough into the pan. Press it into the pan and 1 inch up the sides, sealing any cracks that appeared. Lay a larger piece of aluminum foil over the crust, press it down and place a good amount of pennies or pie weights on top to hold it down.

Bake for 15 minutes, remove the foil and bake for another 5 to 7 minutes or until lightly golden. Make the filling while crust is baking.

Filling

Spread the macadamias evenly over the crust. In a medium sauce pan, combine the brown sugar, butter, heavy cream, corn syrup and maple syrup. Bring to a boil over medium heat stirring constantly. Stop stirring and allow it to boil for 1 minute to dissolve the sugar. Pour the mixture evenly over the nuts. Bake for 10 minutes, the filling will be bubbling.

Cool completely in the pan on a wire rack.

Lift out the entire cookie with the aluminum foil. Invert onto a cookie sheet and peel off the foil. Reinvert onto a cutting board and using a large sharp knife, cut into 4 two inch strips lengthwise and 8 two inch strips crosswise.

Store at room temperature for up to two weeks, if kept longer, the sugar will crystallize but the cookies will still be delicious.


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

INGREDIENTS

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

DIRECTIONS

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.


Carrot Cake

Dessert Components, Desserts

Cook 25 mins ∙ Makes 1 cake 8” ∙ Difficulty Easy ∙ Source Gourmet’s Best Desserts

INGREDIENTS

2 cups flour all purpose

2 cups sugar

2 teaspoons baking soda

1 teaspoon salt

1 tablespoon cinnamon

pinch all spice

4 eggs large

1 cup vegetable oil

4 cups carrots, finely grated (1 lb)

DIRECTIONS

Line cake pan with parchment and butter and flour. 

Preheat oven to 350°. 

Sift together the dry ingredients in a medium bowl. 

Beat the ehgs for 1 minute until frothy. Add the oil while beating. Add the flour mixture and mix just until incorporated. Stir in the carrots just until incorporated. 

Scrape into the pan, smooth out the top and bake for 25-30 minutes or until a toothpick comes out clean.

For

Mini cupcakes the recipe will make about 84. They can be baked in the paper cups on a cookie sheet. Bake at 325°. Use a cookie scoop to get them all the same size. Bake for about 17 minutes or until a toothpick comes out clean.


White Chocolate Cream Cheese Buttercream

Dessert Components

Makes 4 1/3 cups ∙ Difficulty Easy ∙ Source Cake Bible

INGREDIENTS

9 ounces white chocolate

12 ounces cream cheese, softened

6 ounces butter , unsalted softened

1 1/2 tablespoons lemon juice, fresh

DIRECTIONS

Break up the chocolate and set into the top of double boiler over hot water 160° over very low heat. Stir until half melted, then remove from heat and stir until melted. Allow to cool slightly. 

In a mixing bowl

Beat the cream cheese until smooth. Gradually beat in the cooled chocolate until smooth. Beat in the butter and lemon juice until smooth. 

If you chill it, return to room temp before beating.


Mini Sweet Pepper Quiche Cups

Appetizer, Vegetable Side Dish

prep 20 mins ∙ cook 30 mins ∙ makes 50 Halves ∙ difficulty Easy ∙ source My recipe

INGREDIENTS

2 pounds mini sweet peppers

5 eggs

6 scallions

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)

DIRECTIONS

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.


Paul’s Hummus

Appetizer, Condiments, Hors doeuvres, Vegetable Side Dish

Makes 3 cups ∙ Difficulty Easy

INGREDIENTS

1 cup dried garbanzo beans

½ cup tahini

2 tbsp olive oil

½ juice from one lemon

1 tsp sambal ooleek or hot pepper sauce

1 head roasted garlic

1 roasted red bell pepper, chopped

1½ tsp salt

DIRECTIONS

Soak the beans overnight with enough water to cover them by two inches. Drain and rinse the beans and cook in fresh water until very tender. Drain.

Roast the garlic in a covered ceramic dish for 1 hour, allow to cool. Squeeze out the roasted garlic and reserve.

Roast the red bell pepper on a grill at medium heat until the skin is mostly blackened. Place in a covered plastic container and seal. Allow to cool to room temperature. Peel and remove the seeds. Chop coarsely.

In a food processor, place the bell pepper, garlic and tahini. Pulse a few times until the bell pepper is about the size of a pea. Remove from the processor and reserve.

Place the cooked beans into the food processor and grind until it forms a paste with chunks the size of rice. Add the bell pepper mixture and the remaining ingredients. Pulse just until well mixed. Do not over process. You should still be able to see the individual ingredients. Scrape into a bowl and season to taste with salt and pepper. Add more sambal or lemon juice if needed.

Keep refrigerated. The hummus will keep for a couple weeks.


Paul’s Pita Bread

Breads

Makes 15 Breads

INGREDIENTS

2 cups sour dough starter

1 cup whole wheat flour, freshly ground

2½ cups flour, all purpose, King Arthur

1 tsp salt

1 tbl olive oil

1 cup water, filtered

DIRECTIONS

Mix the flours well. Divide in half. To one half add the salt, mix well and set aside. To the other half, add the starter and the water. Mix well, untill smooth. Allow to sit at room temperature for an hour. Cover tightly and put intomthe refrigerator overnight.

In the morning add the oil and the flour and salt mixture. Mix well with a wooden paddle until the dough starts to hold together. Dump out onto a wel floured counter and knead 200 times until smooth and elastic. Coat the bowl with oil and place the dough back in. Roll it so the dough gets coated with oil. Press down, cover with a towel and let rise in a warm place until double in volume.

Scrape out onto a floured counter and divide into 15 equal pieces (about 70 grams each). Form each piece into a fat disk, cover with the towel and allow to rest for 30 minutes.

With a rolling pin, roll each piece into a 5” disk and set onto baking sheets sprinkled with coarse ground wheat. Cover with towels. 

Preheat the oven witha pizza stone on the lowest rack, to 500°. Allow the pitas to rest for 30 minutes while the oven is preheating.

Place the sheet each sheet pan ontomthe pizza stone and bake for 5 minutes. Remove from the oven an immediately put the pitas onto the cool counter. Press down any that have puffed up. Allow to cool slightly, then stavk them in stacks of 5 and allow to cool a few more minutes. Wrap well in plastic wrap while still warm.

They can be frozen wrapped in,plastic and foil. Reheat for a few minutes in a toaster oven.


Paul’s Granola

Breakfast

Difficulty Medium

INGREDIENTS

1 cup water, filtered

¼ cup peanut oil

1 ¼ cup honey

1 vanilla bean, split lengthwise or 1teaspoon vanilla extract

4 cups rolled oats

½ cup wheat germ

1 cup brown rice flour

1 teaspoon cinnamon

salt to taste

½ cup walnut pieces, unsalted

½ cup slivered almonds, unsalted

1 cup cashews, roasted unsalted

½ cup dried blueberries

½ cup dried cranberries

DIRECTIONS

Preheat oven to 350°. Put water, oil, honey and the vanilla bean in a small saucepan and bring to a simmer very slowly while stiring. Once it is simmering, scrape the seeds from the bean into the liquid and stir to disperse them. Simmer for another two minutes.

While the liquids are cooking you can toast the nuts in the 350° oven, just until lightly browned. Cool completely.

Put oats, wheat germ, rice flour and cinnamon into a large wide bowl and mix well. Slowly add the liquids to the dry mixture and toss with two spatulas until all ingredients are coated. Line one large or two small cookie sheets with parchment. Scrape the oat mixture onto the parchment and break up as much as possible. Set pan into the oven and toast for 15 minutes, stirring a couple times. Then remove from the oven and spend some time breaking up the clumps to as small pieces as you would like. I use a long metal cake frosting speader for this. A metal spatula will work well also.

Reduce the heat to 275° and continue cooking and stirring every 10 minutes for 50 minutes or until thoroughly toasted. Cool completely, then add the nuts, and dried fruits. Mix well.

Store in a sealed container in the refrigerater.

Serve with yogurt or milk.


Caramelized Nuts

Condiments, Dessert Components

Makes 14 ounces ∙ Difficulty Medium

INGREDIENTS

7 oz nuts pistachios, almonds, walnuts or pecans

vegetable oil

6 oz granulated sugar

½ tsp lemon juice

2 tbsp water

½ oz butter

vanilla extract optional

almond extract optional

½ tsp cinnamon optional

DIRECTIONS

Use the vegetable oil to oil a marble slab well. Remove the skin from the nuts if neccesary. Toast the nuts lightly. 

Put the sugar, lemon juice and water into a heavy bottomed saucepan. Cook over medium heat until a thermometer reads 240°. Brush down the sides of the pan a few times during cooking. 

Remove from the heat and gently stir in the nuts with a wooden spoon or silicone spatula.

Return to medium heat and re-melt and heat to 320°, stirring gently but constantly. Add the butter, cinnamon and extract if using and stir thoroughly. Immediately scrape out onto the marble slab and separate as much as possible. Try to create a single layer of nuts. You can turn them over to speed the cooling. Allow to come to room temperature. Then crush if desired.


Rosemary and Garlic Sliders

Appetizer

Prep 15 mins ∙ Cook 10 mins ∙ Makes 27 sliders ∙ Difficulty Easy ∙ Source My collection

INGREDIENTS

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

ketchup

Relish

DIRECTIONS

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.


Slider Buns

Appetizer, Breads

Makes 116 Buns (Scaled) ∙ Difficulty Medium ∙ Source My recipe

INGREDIENTS

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

sesame seeds

extra flour

coarse ground wheat or cornmeal

DIRECTIONS

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

Ingredients:

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

Directions:

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

Drinks

Prep 0 hr 0 min ∙ Cook 0 hr 0 min ∙ Makes 18 cups (Scaled) ∙ Difficulty Easy ∙ Source Bon Appétit Magazine

INGREDIENTS

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

DIRECTIONS

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


2017 Recipes


Spanakopita Triangles (Spinach Fillo Triangles)

Prep 0 hr 0 min ∙ Cook 0 hr 0 min ∙ Makes 28 Triangles ∙ Difficulty Medium ∙ Source The Pie and Pastry Bible

INGREDIENTS

2 large eggs, beaten

15 ounces whole milk ricotta cheese (1 container)

1 1/2 tsp olive oil

1/3 cup scallions, minced, including 1/2 of greens

10 ounces spinach, frozen, cooked, chopped and drained very well

2/3 cup feta cheese, crumbled

1/2 cup mozzarella cheese, shredded

3 tbsp fresh dill, minced

1/2 tsp salt

1/8 tsp fresh ground pepper

16 sheets Fillo dough (about 12 ounces)

7 tbsp clarified melted butter or olive oil spray

DIRECTIONS

Line baking sheets with parchment or spray with olive oil.

In a bowl whisk together the eggs and ricotta until smooth.

Heat a small skillet over medium heat. Sauté the scallions in the olive oil for about 3 minutes or until softened. Add to the egg mixture, then add the well squeezed spinach, the remaining cheeses, dill, salt and pepper. Whisk until well combined.

Preheat oven to 375°

Lay the stack of Fillo on a counter, well covered with plastic and then a damp towel.

Place 1 sheet of Fillo on a flat surface, brush lightly with butter (1 tsp) or spray with olive oil starting around the edges first. Place a second sheet over the first and apply butter or oil again.

With a sharp knife and a long ruler, cut it lengthwise into 4 strips.

Place a rounded tbsp of the filling near the bottom of each strip. Fold the bottom of the dough over by lifting the right corner and bringing it to the left edge to partially cover the filling. Continue folding the strip in a triangle shape like a flag. Tuck under or trim off the end. Place seam side down on the prepared baking sheet. Brush the top lightly with butter (butter is better here than oil, as it browns better). 

Repeat with the remaining ingredients, placing the triangles 1/2 inch apart.

At this point you can freeze them and keep sealed airtight for up to 3 months. You can keep them unbaked refrigerated for 24 hours.

Bake them at 375° for 15 to 20 minutes or until golden brown and the filling sizzles.


Triple Chocolate Shortbread Cookies

Cook 40 mins ∙ Makes 48 ∙ Difficulty Medium ∙ Source Paul's Recipe

INGREDIENTS

1¼ cup butter, cold

¼ cup powdered sugar

¼ cup granulated sugar

2 cup flour, all purpose

½ cup cocoa powder

1 lb milk chocolate

1 lb dark chocolate

DIRECTIONS

Cut the butter into 1 inch cubes and refrigerate. In a food processor, process the sugar for a minute or so. Add the butter and pulse until the sugar disappears. Add the flour until there is no dry flour left and it is crumbly.

Dump the dough into a plastic bag and press together, then knead lightly until it holds together.

Preheat oven to 275°. Measure dough into 1 1/2 teaspoon balls and roll in your hands to prevent cracking, then press with a cookie press.

Bake about 40 minutes until firm. Do not brown.

Cool completely. Then using a chocolate temperer, dip in each of the two chocolates.

Cool and store airtight at room temperature for up to three weeks.


Pistachio Cranberry Icebox Cookies

Cook 2 1/2 hr ∙ Makes about 3 dozen cookies

INGREDIENTS

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)

DIRECTIONS

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.


Peanut Butter Poppers

Cook 10 mins ∙ Makes 178 cookies ∙ Difficulty Medium

INGREDIENTS

18 oz peanut butter (just over 2 cups)

1 1/4 c sugar

2 eggs

1/4 cup flour

2 1/2 bars Trader Joe’s milk chocolate, pound plus

DIRECTIONS

Preheat the oven to 350F. In a large bowl, mix together the peanut butter, sugar and eggs. Knead the dough briefly. Shape the dough into balls using about 1/2 teaspoon and space 1 1/2" apart on a parchment lined cookie sheet.

Bake at 350F for 10 minutes, or until the tops start to. Allow to cool on the sheet for 1-3 minutes. Transfer to a cooling rack to cool completely.

Using a chocolate temperer dip each cookie in chocolate and serve refrigerated if possible.

Orange Cake

Makes 2 (9-by-5-by-3-inch) Loaves ∙ Source Paul Zikmanis

INGREDIENTS

FOR THE LEMON CAKE:

1 ¾ cups cake flour

1 ¾ cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1 teaspoon salt

2 1/4 cups sugar

8 large eggs, at room temperature

½ cup grated orange zest (from about 5 oranges)

½ cup fresh orange juice that was reduced by half

2 cups (4 sticks) unsalted butter, melted and cooled

1/2 cup sour cream, at room temperature

2 teaspoons pure vanilla extract

FOR THE Orange SYRUP:

1/3 cup fresh orange juice that was reduced by half

1/3 cup sugar

FOR THE orange GLAZE

2 cups confectioners' sugar, sifted, or more if needed

4 to 6 tablespoons fresh orange juice that was reduced by half

DIRECTIONS

MAKE THE Orange CAKES Preheat the oven to 350 degrees F. Spray the sides and bottom of two 9-by-5-by-3-inch loaf pans with nonstick cooking spray. Line the bottom with parchment paper and spray the paper.

Sift both flours, baking powder, baking soda, and salt together in a medium bowl.

Put the sugar, eggs, orange zest, and orange juice in a food processor and pulse until combined. With the motor running, drizzle the butter in through the feed tube. Add the sour cream and vanilla and pulse until combined. Transfer the mixture to a large bowl.

Sprinkle the flour mixture, one third at a time, folding gently after each addition until just combined. Do not over mix.

Divide the batter evenly between the prepared pans. Bake in the center of the oven for 20 minutes, rotate the pans, reduce the oven temperature to 325 degrees F., and bake for another 30 to 35 minutes, or until a toothpick inserted in the center of the loaf comes out clean.

Let cool in the pans for 15 minutes.

MEANWHILE, MAKE THE Orange SYRUP In a small saucepan over medium heat, heat the orange juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat and set aside.

Line a half sheet pan with parchment paper and invert the loaves onto the pan. Use a toothpick to poke holes in the tops and sides of the loaves.

Brush the tops and sides of the loaves with the orange syrup. Let the syrup soak into the cake and brush again. Let the cakes cool completely, at least 30 minutes.

(The soaked but unglazed loaves will keep, wrapped in two layers of plastic wrap and frozen, for up to 6 weeks.)

MAKE THE OrangeGLAZE In a small bowl, whisk together the confectioners' sugar and 4 tablespoons of the orange juice. The mixture should be thick but pourable. If the mixture is too stiff, add up to another 2 tablespoons orange juice and whisk again, adding small amounts of orange juice and/or confectioners' sugar until you get the right consistency. Pour the orange glaze over the top of each loaf and let it drip down the sides. Let the glaze harden, about 15 minutes, before serving.

The glazed loaves will keep for up to 3 days, wrapped tightly in plastic wrap, at room temperature


Hot Crab Dip

Appetizer

prep 15 min ∙ cook 40 min ∙ makes 2 cups ∙ difficulty Easy ∙ source Paul Zikmanis

INGREDIENTS

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

DIRECTIONS

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.


Lora Brody's Rugelach

Appetizer, Hors doeuvres, Vegetable Side Dish

Makes 60 ∙ Difficulty Medium

INGREDIENTS

2 large yukon gold potatoes, quartered

1 tbsp olive oil

1 clove garlic, minced

salt and pepper

1 tbsp olive oil

1 tbsp truffle oil

1 red onion, sliced thin

2 cloves garlic, minced

1/2 tsp agave nectar

1/2 tsp dried thyme

1oz dried wild mushrooms, rehydrated in boiling water and chopped

8 oz fresh button mushrooms, sliced thin

salt and pepper

1 package phyllo dough sheets

olive oil spray

DIRECTIONS

Bring 4 cups of salted water to a boil. Add the potatoes and decrease the heat to medium. Simmer for 15 minutes or until al dente. Remove from the heat and allow to sit for 4 minutes or until soft. Drain well.

Put the olive oil and garlic in a pan and sauté for 3 minutes or until lightly browned. Pour the garlic oil over the potatoes, sprinkle with salt and pepper and mash well. Add more oil if desired.

In a skillet sauté the onions and garlic in the olive oil for 7 minutes or until soft. Add the agave nectar and thyme and sauté another 15 to 20 minutes covered on low heat or until caramelized. Add the mushrooms and sauté for two minutes on medium heat. Or untill the mushrooms have released their liquid. Continue to cook gently until most of the liquid has evaporated. Grind very briefly in a food processor using only the pulse button 5 or 6 times. Season with salt and pepper to taste.

Preheat the oven to 350°

Lay a sheet of phyllo dough on a dry board and spray with olive oil. Repeat with another sheet. Cut the sheet in half lengthwise and each half again in half with a pizza cutter. There will be four long strips.

Place a teaspoon of the potatoes at the lower end, press down and top with a teaspoon of the mushroom mixture. Fold the bottom corner over and over to form a triangular purse. Seal the last section with a tiny amount of water on a fingertip. Place seam side down on a parchment lined cookie sheet and brush all over with more olive oil.

At this point you can either bake them or freeze them. If freezing, freeze for 1 1/2 hours before wrapping airtight and putting them back into the freezer.

Bake for 17 minutes or until lightly browned. Serve warm or at room temperature.


Mini Sweet Pepper Quiche Cups

Appetizer, Vegetable Side Dish

prep 20 mins ∙ cook 30 mins ∙ makes 50 Halves ∙ difficulty Easy ∙ source My recipe

INGREDIENTS

2 pounds mini sweet peppers

5 eggs

6 scallions

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)

DIRECTIONS

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.


YELLOW SQUASH RELISH

Prep Time: 30 mins | Makes: 12 half pint jars | Difficulty: Easy

Ingredients:

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

Directions:

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.

Source: Paul Zikmanis

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