Epicurean

apple baker 3" x 6 1/2"	bowl - batter 4" x 7", 1 1/2 qt.	bowl - French onion 3" x 5" x 5"
brie baker 1 1/2" x 6 3/4"	casserole - oval 3” x 13” x 5 ½”, 2 qt.	casserole - square 3 1/2" x 8 1/2" x 8 1/2"
chicken baker 4" x 10"	cobbler crock 3" x 7"	fondue set bowl size - 3" x 6"
French butter crock 3 1/2" x 5"	garlic baker 4 1/2" x 5 1/2"	monkey bread baker 4 1/2" x 7"
nacho plate 2" x 8"	oil cruet 8 ½” x 2 ½” x 2 ½”	olive combo 2 1/2" x 7 1/4"
olive oil dipping dish 1" x 6"	platter - paella 16" x 16" x 1 3/4"	salt pig 5 1/2" x 4 3/4" x 4"
salt shaker (stopperless) 2 1/2" x 3" x 3"	steamer 7" x 9" x 9"	tajine pot 9” x 10”

 

Recipes and Directions

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 approx 10 min) until tender.

Remove from oven, top with ice cream and serve immediately, using Holman Pottery Apple Baker as the serving dish.

Buttermilk Pancakes

for Holman Pottery Batter Bowl

1 egg                                         ½ teaspoon salt

1 cup all-purpose flour                 1 tablespoon sugar

1 teaspoon baking powder            1 cup buttermilk

½ teaspoon baking soda               2 tablespoons vegetable oil

In Holman Pottery Batter Bowl, beat egg.  Combine flour, baking powder, soda, salt, and sugar; add to egg.  Add buttermilk and oil, beating until mixture is smooth.

For each pancake, pour about ¼ cup batter onto a hot, lightly greased griddle.  Turn pancakes when tops are covered with bubbles and edges look cooked.  Serve with Maple Syrup.  Makes 8 (4 inch) pancakes.

 

French Onion 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.

 

Apple Dumplings for

Holman Pottery Square Casserole

§  1 Can Mountain Dew

§  3 small Granny Smith apples

§  3 cans crescent rolls

§  2 sticks butter, melted

§  1 ½ cups sugar

§  1 teaspoon cinnamon

§  1 teaspoon vanilla

In a small Holman Pottery bowl, mix sugar and cinnamon together.  Peel and core apples.  Cut each apple into eight slices.  Roll each apple slice in a triangle of crescent roll.  Place in Holman Pottery Square Casserole. In a separate Holman Pottery bowl, mix melted butter, sugar and cinnamon and stir, then add vanilla and mix well.  Spoon over apples.

Pour Mountain Dew around the apples.  Bake at 350° for 40 minutes.  Serve with ice cream, and spoon some of the sweet sauce from the pan over the top. 

WARNING:  PREPARE THIS DISH AT YOUR OWN RISK.  IT IS BEYOND IMAGINABLE.

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 (or spray olive oil) 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 Fondue Set

Traditional Cheese Fondue Recipe

½ lb grated Gruyere cheese (rind removed)
1/2 lb grated Emmentaler cheese (rind removed)
1 clove garlic , peeled
1 c dry white wine
1 tbsp fresh lemon juice
3 ½ tsp cornstarch
1 tbsp kirsch (optional)
pepper and nutmeg to taste

 

1. Rub inside of a med saucepan with the garlic. Add the wine and lemon juice and bring to a simmer over medium heat.

2. In a med bowl, mix the Gruyere and Emmentaler cheese with the cornstarch and toss. Stir the cheese mixture into the wine one small handful at a time. Make sure each handful is completely melted before adding another. The fondue can bubble a bit, but don't let it boil. Season with nutmeg and pepper. Stir in kirsch (optional).

3. Transfer to a Holman fondue pot and keep warm with tea candle. Serve immediately.

What to Dip? crusty cubes of French or Italian bread, cooked meat (bite sized cubes), baby potatoes (roasted or boiled), broccoli florets (boil for two minutes), Granny smith apple slices

 

Classic Chocolate Fondue Recipe

¾ c heavy cream
12 oz bittersweet or semisweet chocolate (finely chopped)
1 tbsp Cognac, liqueur, or brandy

 

1. Heat cream to simmering in a medium saucepan. Lower heat and add the chocolate. Let stand until softened (about 3 minutes). Add Cognac and whisk until smooth.

2. Transfer to Holman fondue pot and keep warm with tea candle. Serve immediately.

What to Dip? strawberries or any bite sized fruit, angel food or pound cake, marshmallows, muffins.

 

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.  It does not have to be refrigerated.  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.

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 widely 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
2/3 cup sugar
1 1/2 teaspoons cinnamon
2/3 cup butter
1/4 cup brown sugar

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
1/2 red pepper, seeded and cut into strips
1/2 yellow pepper, seeded and cut into strips
3/4 cup shredded Monterey Jack cheese
2 tablespoons chopped olives
1/4 teaspoon crushed red pepper
1 jalapeno pepper, minced (optional)

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
3/4 cup grated cheese, divided
1/2 cup refried beans, warm
1/2 cup cooked chicken, chopped
1/4 cup sour cream
3 tablespoons salsa
1 tablespoon sliced jalapenos (optional)

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.

 

Directions for

Holman Pottery Oil Cruet

As a rule of thumb, clean the Holman Pottery Oil Cruet as often as you empty it. Leaving oil or vinegar inside the Holman Pottery Oil Cruet for a long extended length of time is not recommended. Residue will build up and the Holman Pottery Oil Cruet may be difficult to clean.

Although the Holman Pottery Oil Cruet can be placed in the dishwasher, sometimes the dishwasher jets do not wash the inside of the vessel very well.

You can take a small piece of cloth, add dishwasher soap to it, and put it inside the Holman Pottery Oil Cruet. Add a small amount of warm water. Put your finger over the spout and shake vigorously. The wet cloth will shake around to all sides, cleaning it.  Rinse and repeat if necessary. You can remove the wet cloth with a toothpick or tweezers to get it back out of the spout.

After thorough clean water rinsing, you can dry your Holman Pottery Oil Cruet in the oven at 350 degrees. All condensation will evaporate in just a few minutes. Remember to remove spout before placing in oven.  CAUTION: Let cool before touching.

 

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.

 

Gourmet without the hassle.

Epicurean is our line of gourmet pieces used for entertaining friends or your own family.  All come with recipes or directions and are available in all Standard Designs.