2016 Holiday Gift Guide

As lovers of all things cooking and baking, we each have a list of dream gifts we would love to receive for our kitchens! This week, our team tells you about their most coveted gift in the store, without budget limitations. (For our 2016 picks under $50, see last week’s blog post here.)

Finex 12” Covered Skilletbm2016
$269.99

This beautiful piece of artisan cookware is put together by hand in Portland, OR. The attention to quality detail makes this piece stand out from other cast iron cookware. The smoothly machined surface resists sticking and is easy to clean. The heaviness of the skillet allows for even heating, and its coil handle stays cool to the touch while cooking. A must have piece for the artisan foodie in your life!

Brian

Read the rest of this entry »


How to Choose the Pizzelle Iron That’s Right For You

Making pizzelle with the Palmer Model 1000While perusing our shelves full of beautiful and intricately designed pizzelle irons, it’s easy to feel overwhelmed. “Which one do I want? Which one is the best?” are common questions we encounter – and the answers to these questions will vary based on your preferences.

The most important questions you need to ask when choosing an iron are these:

“Do I prefer an uncoated cast aluminum finish or a nonstick coating?” and “Do I like my pizzelle paper thin, or a little thicker?”

Read the rest of this entry »


Getting Ready for Christmas With Traditional Treats

With the Christmas season almost officially upon us (we held off on pushing yule tidings as long as we could!), we thought it would be a good idea to revisit two classic holiday treats: the pizzelle and the krumkake. The two sweet delights are difficult to classify — are they cookies or cakes, or even waffles, or what? And as we said last week, if they’re tasty, does it really matter? Probably not, but we can try to answer the question anyway. Recipes at the end, of course!

__________________________________________________________________

Banana Loquat Custard Pizzelle

Palatable Pizzelle

Pizzelles, whose name literally means “little pizza”, originated in the Abruzzi region of Italy, and are commonly referred to as cookies, although anyone who has ever made them can testify that the process is a little more difficult than simply mixing the dough and throwing it in the oven (as is the nature of cookies). Pizzelles, which are usually flavored with licorice-like anise, are a holiday tradition in many Italian families — both the baking and the eating!

So basically, pizzelles are sweet holiday cookies with a name that means pizza. Makes sense, right? We could throw a further wrench into the definition by pointing out, for instance, that pizza is now a vegetable, but that’s a whole ‘nother cookie to crumble.

Creamy Krumkake

And speaking of crumbs, if pizzelles are cookies, what do we make of krumkake? At first glance, the irons used to produce both pizzelles and krumkake are nearly identical. However, the devil is in the sweet, sweet details — or in this case, the batter, and also the depth of the grooves on the iron.

Krumkake is a traditional Norwegian treat consisting of flour, butter, eggs, and sugar, with the addition of cream. Along with a larger egg ratio, the cream makes krumkake batter something closer to the thin batter used to make crepes, compared to the far denser pizzelle batter.

Which brings us to the difference between the irons.

Read the rest of this entry »