|
|
|
|
|
 |
 |
 |
| Green Earth | Blue Earth | Ocean Spray |
 |
 |
|
| Wildflower | Blue Rabbit |
|
apple baker 3" x 6 1/2" *EPICUREAN |
 bowl - french onion 3" x 5" x 5" *EPICUREAN |
brie baker 1 1/2" x 6 3/4" *EPICUREAN |
chicken baker 4" x 10" *EPICUREAN |
|
cobbler crock 3" x 7" *EPICUREAN |
french butter crock 3 1/2" x 5" *EPICUREAN |
garlic baker 4 1/2" x 5 1/2" *EPICUREAN |
monkey bread baker 4 1/2" x 7" *EPICUREAN |
|
nacho plate 2" x 8" *EPICUREAN |
olive combo 2 1/2" x 7 1/4" *EPICUREAN |
olive oil dipping dish 1" x 6" *EPICUREAN |
salt pig 5 1/2" x 4 3/4" x 4" *EPICUREAN |
 salt shaker (stopperless) 2 1/2" x 3" x 3" *EPICUREAN |
 steamer 7" x 9" x 9" *EPICUREAN |
tajine pot 9” x 10” * EPICUREAN * |
|
Holman Pottery is designed for everyday use. It is lead free and can be used in the microwave, dishwasher and oven (always avoid drastic temperature changes such as taking from the refrigerator to a hot oven).
|
Holman Pottery Apple Baker Directions
Core apple and place over stem of Holman Pottery Apple Baker. Season as desired using butter, cinnamon, and sugar. Bake in conventional oven at 350° for approximately one hour (or microwave oven on high for approximately 10 minutes) until tender.
Remove from oven, top with ice cream and serve immediately, using Holman Pottery Apple Baker as the serving dish.
|
French Soup for Holman Pottery French Soup Bowls
3 tablespoons butter
4 cups thinly sliced onions, about 4 to 5 medium onions
4 cans condensed beef broth (10 1/2 ounces each)
4 slices French bread, 1 inch thick
8 ounces shredded Swiss cheese
In a large skillet over medium low heat, melt butter. Sauté onion until
golden in color, about 8 minutes. In a medium saucepan, combine beef broth
and sautéed onion; bring to a boil. Reduce heat, cover, and simmer for 25 to
30 minutes. Meanwhile, toast French bread on one side under broiler. Spoon
French onion soup into Holman Pottery Onion Soup Bowls; float one piece of
French bread in each bowl with toasted side down; sprinkle evenly with
cheese. Place French onion soup under broiler until cheese is melted. Serves
4.
|
Baked Brie for Holman Pottery Brie Baker
§ 1 small brie wheel § Apricot jam § Almond slices
Remove rind from top of brie and place brie on Holman Pottery Brie Baker. Cover entire top of brie with apricot jam. Sprinkle almond slices on top.
Bake uncovered at 325° for 15 minutes or until cheese is melted and bubbly.
Serve with crackers or apples.
|
|
Holman Pottery Chicken Baker Directions
Preheat oven to 350°
Put your favorite liquid (beer, lemonade, broth, herbed water, wine, etc.) in the center cup of the Holman Pottery Chicken Baker. Slip a chicken (3 to 4 lb. fryer) over the cup. Rub a bit of olive oil or butter (and seasoning if desired) on the skin of the chicken and bake uncovered for about 1 ½ hours.
Makes a moist, perfect baked chicken every time!
|
|
Southern Blackberry Cobbler for Holman Pottery Cobbler Crock
§ 1 ½ cups blackberries or 1 16oz package frozen blackberries, thawed § 1/3 cup sugar § 1 ½ Tablespoons flour § ¾ cup water § ½ Tablespoon lemon juice § pastry crust (for one pie) § 1 Tablespoon butter, melted § Ice Cream (not really optional)
Place berries in lightly greased Holman Pottery cobbler crock. Combine sugar and flour; stir in water and lemon juice. Pour mixture over berries and bake at 425° for 15 minutes.
Place crust over hot berries; brush with butter. Bake at 425° for 20 – 30 minutes or until crust is golden brown. Serve warm with ice cream, if desired. Yield: 3 to 4 servings.
|
|
Holman Pottery French Butter Crock Directions
Fill the top (lid) of the Holman Pottery French Butter Crock with butter. Fill the bottom part about halfway with water. As you turn the top part over to fit inside the bottom, the excess water will flow out of the outlet hole.
The butter is protected by an airtight seal of water at the base of the crock. Not only does the crock keep the butter at the perfect spreading consistency by insulating and keeping the butter cool, it is designed to enhance the flavor and freshness by preventing the butter from picking up bad flavors and odors from other stuff in your refrigerator.
Be sure to wash the butter crock thoroughly before adding new butter. The Holman Pottery French Butter Crock can be washed in the dishwasher.
|
|
Baked Garlic for Holman Pottery Garlic Baker
§ 2 whole heads garlic § 1 Tbsp. extra virgin olive oil § ½ tsp. salt § dash pepper § dried thyme or oregano (optional)
Heat oven to 350°. Peel loose papery skin off garlic bulbs. Slice top of each head (pointy end) so that flesh is exposed. Arrange in Holman Pottery Garlic Baker and drizzle with olive oil. Sprinkle with salt, pepper, and herbs. Cover with lid and bake about 45 minutes. Remove lid and continue baking for about 15 minutes until garlic is soft and golden. Cool before serving. Squeeze soft garlic out of skins to use as a spread.
Garlic becomes sweet, mellow, and nutty when roasted! This may be stored several days in the refrigerator.
|
|
Monkey Bread for Holman Pottery Monkey Bread Baker
All the rage after it was first introduced in the 1950’s, the pull-apart yeast bread called “monkey bread” has become a 20th-century classic.
small amount of butter to coat inside of baker
2 packages of
buttermilk biscuit tubes
Butter Holman Pottery Monkey Bread Baker. Cut each biscuit into 4 pieces. Mix white sugar and cinnamon together. Drop biscuit pieces into sugar and cinnamon mixture; then drop the coated pieces into the buttered Holman Pottery Monkey Bread Baker (don't squish roll pieces when placing them in the Baker). Put 1/3 cup of the left-over sugar/cinnamon mix and 1/3 cup packed brown sugar and 2/3 cup of butter into a small saucepan. Bring this mixture just to a boil; remove from heat immediately. Carefully drizzle over the roll pieces. Bake at 350°F for 30 minutes. Cool slightly in an upright position, then tip Baker over onto a plate to remove monkey pull-apart bread.
|
|
Bell Pepper Nachos for
Holman Pottery
Nacho Plate
1/2 green bell
pepper, seeded and cut into strips
Cut bell peppers into strips crosswise in half. Arrange close together in Holman Pottery Nacho Plate. Sprinkle with cheese, olives, crushed red pepper, and jalapeno (optional). Broil peppers with toppings 3 – 4” from heat about 3 minutes, or until cheese is melted.
Chicken Nachos for Holman Pottery Nacho Plate
tortilla chips
Place chips on Holman Pottery Nacho Plate. Cover with 1/2 c. cheese. Spoon beans over cheese, sprinkle chicken on top. Sprinkle remaining cheese over that. Bake at 400 degrees for about 2 min. or until cheese melts. Dribble sour cream on top. Sprinkle salsa over entire dish. Top with jalapenos if desired.
|
|
Holman Pottery Olive Combo
A dish for delicious tidbits. A night of festivity or a simple gathering can begin with marinated olives, served in a Holman Pottery Olive Combo. The side cups include a small one for toothpicks and a large one for the olives' pits.
|
|
Garlic Herb Bread Dip for Holman Pottery Olive Oil Dipping Dish
§ 1 to 2 cloves garlic, put through garlic press § 2 to 3 sprigs of fresh marjoram; strip off leaves, should have 1 to 2 Tbs. leaves § 1 lg. fresh basil leaf, torn up small § a few shakes of red pepper flakes § a few grinds of coarse black pepper § shake of salt § ½ cup olive oil
Combine all ingredients in Holman Pottery Olive Oil Dipping Dish. Heat in microwave on High for 1 min. Allow to cool.
Before serving, heat again on High for approximately 20 – 30 seconds.
This dip may be used several times and it’s okay to add an additional ¼ cup olive oil once the mixture gets too low.
|
Holman Pottery
Salt Pig
Ever present near the stove in European country kitchens, the salt pig keeps
salt – especially the coarse grains of sea salt and kosher salt – within
quick reach. In the open air, these salts are less apt to form clumps. It's
also thought that the hooded shape keeps moisture from collecting on the
salt.
In the Middle Ages people used to store items such as salt in wide necked
jars which were made from a clay called "pygg". The so called "pig" jar
retained its name long after potters stopped using "pygg" clay to produce
pottery.
Your Holman Pottery Salt Pig is based on an old design, featuring a large,
open “snout” that simplifies grabbing a pinch or a spoonful. It even has a
little curly tail on the back.
We suggest you keep your Holman Pottery Salt Pig on the kitchen countertop
next to your cook top so you too can share the convenience enjoyed by the
cooks of yesteryear.
Holman Pottery
Stopperless Salt Shaker
Each Holman Pottery Stopperless Salt Shaker is made in one piece with an inner and outer wall. To fill the shaker, turn it over and pour salt into the hole at the bottom. Tap shaker lightly to help salt slip into the hole. Tipping the shaker slightly can help the salt to go into the space between the inner cone and the outer wall of the vessel.
Turn the Holman Pottery Stopperless Salt Shaker right side up. When you want
to salt your food, hold the shaker upright, and shake it over your food.
Salt will bounce around inside, and some will bounce out over the inner wall
and salt your food.
Holman Pottery
Steamer Directions
To use, simply place vegetables and any
seasonings in Holman Pottery Steamer and place atop a pan of boiling water.
Steam 10-20 minutes. Serve directly from the steamer. Food will stay hot and
delicious. This method of cooking retains all the vitamins and minerals of
the vegetables.
The Holman Pottery Steamer may also be used for meats and rice.
Cooking time will vary.
Holman Pottery
Tajine Recipe
The tasty traditions of Morocco and
other Northern African peoples can be experienced more fully using a tajine
(or tagine). The conical lid provides the enclosure that makes it act like
an oven. Holman Pottery Tajine pots are only for use in the oven (not on the
stove top). Traditionally used by nomads as portable ovens over charcoal
braziers, for making stews, usually containing meat, the low, indirect heat
produces a rich, aromatic flavor as the food slowly simmers for hours.
4 chicken breasts, skinned
1/4 cup honey
1 large onion, chopped
3 cloves garlic, minced
2 sticks (3 inches each) cinnamon
Juice of 1 lemon
2 teaspoons turmeric
1/2 cup dried apricot quarters
Preheat oven to 350°. Arrange chicken breasts in bottom of Holman Pottery
Tajine Pot. Pour honey over chicken; sprinkle with onion and then with
minced garlic. Add cinnamon sticks and sprinkle with lemon juice and
turmeric. Top with apricot quarters, cover. Bake for about 2 hours or until
fork can be inserted in chicken with ease. Remove cinnamon sticks from
chicken mixture and serve with rice or couscous. Makes 4 servings.
972-424-9982
972-424-9982
914 18th Street
Copyright © 2009 Holman Pottery
|
