Here is a picture of our cat Maggie ringing it in the right way. May your new year be full of relaxing in the sun…
Cheers! Cranberry-Apple Crisp
December 28, 2006 By Leave a Comment
A recipe from my daughter Morgan. She is always coming up with something fun to try in the kitchen. Growing up, she would say she had the best dishes for a college student and now for a 26 year old…The green bowl is her “popcorn bowl” from when she went to the University of Wisconsin-River Falls and the two little ones are part of the set we designed epically for her last year.
Enjoy!
Morgan’s Cranberry-Apple Crisp
- First, put 1 cup of fresh cranberries, one cup of water and ¼ cup of sugar in a sauce pan and bring to a boil.
- While the cranberries are coming to a boil, peal and chop up 4-5 apples. I prefer Honeycrisp (they are Minnesotan) but any apple you like is fine.
- The put the apples in a big baking bowl (preferably a Clay Coyote bowl – they are oven safe you know) and sprinkle with ¼ cup sugar, 1 teaspoon of cinnamon and a squirt of lime juice if you have it.
- When the berries have boiled (they will look a bit like mush – that’s ok) drain off the juice and pour the berries in with the apple mixture. Fold the apples and the berries together.
- Then in a separate bowl (I must confess on this one I used a Mel Jacobson bowl) combine together 1 ½ cup rolled oats, 2 table spoons flour, 1 table spoon cinnamon, ¼ cup sugar, and 3/4 stick of room temperature butter. Pour the mixture over the fruit and place in the oven at 350 for 50-60 minutes.
When you are all done, it should look like this:
What the heck's a Cassole?
December 27, 2006 By Leave a Comment
Last year we were approached by Paula Wolfert (she had used several of our pots in the past) to see if we could make a cassole similar to one she had bought in France years ago. She was updating her famous book “The Cooking of SW France” and needed a pot large enough to hold the whole cassoulet recipe (over 5 quarts) and shaped to properly bake this wonderful dish.
So here it is….about 13 inches across the rim, 2 handles and about 7 inches tall. It’s a big pot! 
And it just about matches Paula’s original which is on the cover of the book. Which you can order through Amazon.
