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Author Archives: Chanie

What happens when a company with a 300 year history of changing the way we taste, pairs up with the most popular beverage of all time? The birth of the COCA-COLA + RIEDEL GLASS.

Riedel, a manufacturer of crystal wine glasses was stablished in Bohemia in 1756. Riedel is the originator of the concept of having glasses with characteristics designed to enhance types of wines. The shapes direct the wine to different parts of the mouth, emphasizing the best characteristics of the wine.

The COCA-COLA + RIEDEL GLASS was developed with a tasting panel, led by 10th generation Riedel owner Georg J Riedel. The panel, that included top flavor experts with the most intimate knowledge of Coca-Cola flavors, tasted the iconic beverage from numerous glasses of different shapes and sizes. The panel unanimously determined that the resulting glass delivers the optimal Coca-Cola taste experience, enchanting all the senses with the unique flavors of one of the world’s most celebrated beverages.

Riedel, pioneers in the creation of functional glassware, guided the creative process, in partnership with Coca-Cola to
ensure that the ultimate creation was the perfect blend of art and science. To discover what effects glassware
of different size and shape had on the perception of the beverage, Coca-Cola experts explored the profound
differences in flavor illustrated by different shapes, namely, how vividly certain shapes enhance the experience and
unique flavor balance of Coca-Cola.

The resulting COCA-COLA + RIEDEL GLASS was inspired by the original Coca-Cola “Contour” bottle, one of the most
recognized packages on the planet, patented nearly 100 years ago, in 1915.

Riedel Coca Cola Glasses

Nambé began during modernism’s mid-century design movement. Their pieces transcend trends and generations. Each piece carries an undeniable beauty, artistic integrity, uncompromised quality and function beyond compare. Nambé combines fine materials with hand craftsmanship and design from the world’s most esteemed artists.

Their signature metal alloy (and a 15-step casting process) ensures Nambé metal designs have the beauty and luster of silver, the strength of iron and will amazingly not crack, chip or tarnish. Because Nambé’s alloy is a trade secret, the Nambé company does not divulge the rest of the formula.

More than just durable and functional, Nambé pieces are actually works of art. You’ll find them in The British Museum in London to the Museum of Modern Art in New York, as well as numerous museums around the world. If you’re ready to take your table to a place it’s never been before, this is a great company to check out.

Here are some of our personal favorites.

Nambé Crystal Tilt Decanter Set. Have the room tilting before you start drinking!

Nambé Crystal Tilt Decanter Set

Nambé Tilt Goblets, will elevate the flattest table to an exciting, and interesting plane.

Nambé Tilt Goblet Set of 2.

Nambé Kissing Candlesticks are a masterpiece for your center piece.

Nambé Kissing Candlesticks

Nambé Kissing Candlesticks.

Nambé Lovebirds Bowl. Beauty in it’s purest, and most elegant form.

Nambé Lovebirds Bowl

Nambé Twist Vase, brillant and beautiful.

Nambe Twist Vase

Parmesan Roasted Salmon

Posted by Chanie in Recipe - (0 Comments)

Photo via shecookshecleans.net

Submitted by Chayala Glenner

Ingredient:

Ingredients for Salmon

16-20 ounces salmon fillet(s), skin on

Kosher salt/ freshly ground black pepper

3 tablespoons mayonnaise, preferably homemade

2 tablespoons Parmesan cheese, freshly grated

additional Parmesan cheese, freshly grated

a few dashes of sweet paprika

Ingredients for Basic Olive Oil Mayonnaise

2 eggs, at room temperature(*See Note below)

1 to 1 1/4 cup oil (I used 1/2 cup olive oil and 1/2 cup almond oil)

2 tablespoons lemon juice

1/2 teaspoon dry mustard

1/4 teaspoon salt

freshly ground black pepper, or pepper blend, to taste (I like Florida Seasoned Pepper).

*Note: For thicker mayonnaise, use 1 whole egg plus 1 egg yolk

Directions:

Mayonnaise Directions:

Place the eggs in a blender or small food processor. Blend the eggs alone for around a minute, so they will be ready to adsorb the oil. Add lemon juice, dry mustard and salt, and mix in with the eggs. With the blender running, SLOWLY start adding the oil, a few drops at a time, until the liquid begins to thicken up some; then you can start adding the oil in a thin, steady stream. Continue blending until all the oil is incorporated. Season the mayonnaise with salt and pepper, to taste.Salmon Instructions:

Preheat oven to 425F. Line a shallow roasting pan with foil. Rinse the salmon with cold water and dry thoroughly with paper towels, and place in roasting pan. Season lightly with salt and pepper.

Mix the mayonnaise and Parmesan cheese in a small bowl. Spread completely over the salmon. Sprinkle with additional Parmesan cheese on top, and add a few dashes of sweet paprika.

Roast for 12-14 minutes (depending on thickness of salmon). Remove from oven; carefully slide a wide spatula between the skin and meat to separate from the skin, and serve!

The Salmon would look great served on our Pacific by Atticus Rectangular Baker White

 

 

Photo via 17ddgal.blogspot.com

Submitted by Chayala Glenner

Ingredients:

1/4 of a large head of cauliflower (about 5 1/2 oz/160 g)

1 teaspoon olive oil

2 cloves garlic, grated or minced

1 large egg, lightly beaten

4 oz mozzarella cheese, freshly grated and divided (low-fat cheese is fine)

1/2 teaspoon dried Italian herb seasoning, divided

1 pinch each salt and pepper

Cooking spray

Marinara sauce, for serving (optional)

Directions:

Preheat the oven to 350 and line a 9 by 5-inch loaf pan with parchment paper so that the excess paper hangs over the sides. Lightly spray the parchment paper with cooking spray.

To “rice” the cauliflower, grate it on a cheese grater; you should have about 1 1/2 cups (lightly packed) of riced cauliflower. Put the riced cauliflower into a microwave-safe bowl and microwave (uncovered) until softened, about 6 to 8 minutes, stirring occasionally (don’t add water or anything else); cool slightly. While the cauliflower cooks, heat the oil in a small skillet over low heat; add the garlic and cook until fragrant, about 30 seconds to 1 minute, stirring constantly. Cool slightly.

To the bowl with the softened cauliflower, add the garlic, egg, 3/4 of the cheese (reserving 1/4 for topping later), 1/4 teaspoon of the dried Italian herb seasoning (reserving 1/4 teaspoon for topping later), and a pinch of salt and pepper. Stir to combine and then spread in the prepared loaf pan.

Bake until the loaf is set and starting to turn golden, about 30 minutes. Line a baking sheet with a piece of parchment paper; use the parchment paper to lift the loaf out of the loaf pan and carefully flip it over onto the lined baking sheet (so the bottom is on top). Bake until golden, about 10 minutes.

Preheat the broiler. Cut the loaf cross-wise into 8 pieces. Slightly separate the pieces and sprinkle the cheese on top along with the remaining 1/4 teaspoon dried Italian herb seasoning. Broil a couple minutes until the cheese is melted and golden in spots. Serve hot or warm. (If you let it cool for about 10 minutes after taking it out of the oven, the crust will harden a bit so it’s easy to hold like a thin-crust pizza.)

Serves 2 to 4

This dish would look great on our Placid by Atticus Medium Rectangular Tray

Photo via quickneasyrecipes.net

Submitted by Chaya Mink

Ingredients:

30 large and clean strawberries

3/4 cup heavy whipping cream

3/4 cup milk

1 package vanilla instant pudding

Directions:

Mix Instant pudding with milk and beat until done. Beat whipping cream until you get a firm texture. Mix Cream and pudding. Make 2 cuts in the strawberries (see image), to form a t-shaped opening. Fill strawberries with the mix. A sandwich bag can be cut at the corner and serve as a filling bag. 

The strawberries would look great served on our Blue Butterfly Plate by Jasper Conran

 

Teriyaki Glazed Salmon

Posted by Chanie in Recipe - (0 Comments)

 

Photo via infavorofrootlessness.blogspot.com

Submitted by Rachel Rosin

Ingredients:

4 slices of salmon

1/4 cup oil

1/4 cup soy sauce

1/4 cup brown sugar

Sesame seeds

Directions:

Preheat oven to 350. Combine oil, soy sauce, and sugar in a baking pan. Add fish and marinate in sauce for at least 30 minutes. Bake covered for 20 minutes in the marinade. Uncover and let bake for another 5 minutes. Alternatively, you can fry the fillets in a skillet. Sprinkle with sesame seeds and serve.

This dish would look great on our Spode Blue Italian Large Oval Platter

Hungarian Mushroom Soup

Posted by Chanie in Recipe - (0 Comments)

Photo by ourlifefood.com

Submitted by Chayala Glenner

Ingredients:

2 tablespoons butter (vegan substitute: vegetable spread, like Earth Balance)

1 large onion, diced

1 clove garlic, minced

12 oz mushrooms (cremini or white button mushrooms, chopped)

2 tablespoons paprika

4 teaspoons fresh dill, chopped or 2 teaspoons dried dill

1 teaspoon salt

¼ teaspoons black pepper

3 tablespoons butter (vegan substitute: vegetable spread, like Earth Balance)

2 tablespoons flour

1 cup milk (vegan: use soy or hemp milk)

2 cups beef broth (vegan: use vegetable broth)

1 tablespoon soy sauce

½ cup sour cream (vegan: use vegan sour cream)

Parsley, chopped, for garnish

Extra sour cream, for garnish

Directions:

Melt 2 tablespoons of butter in small pan. Saute the onions until translucent and just barely beginning to brown. Add the garlic and saute for another minute. Add the mushrooms and sauté for 5 minutes until the mushrooms release their juices. Add the paprika, dill, salt and pepper. Set aside. In a stock pot, melt 3 tablespoons of butter and stir in the flour, constantly whisking for several minutes until the mixture is a rich, caramelized brown. Add the milk and broth, still whisking until the mixture is smooth. Add the mushroom mixture. Bring to a boil, reduce heat to medium, cover and simmer for 15 minutes, stirring occasionally. Stir in the sour cream, simmer for another 2 minutes. Serve immediately with chopped parsley. Add a dollop of sour cream to each bowl if desired. Served with crusty bread. (A little more flour can thicken the soup to be served as a gravy.)

The soup would look beautiful served in our Aspen Ridge by Lenox Tureen With Lid

Oreo Cookie Tempura

Posted by Chanie in Recipe - (0 Comments)

Photo via foodfrenzy.ocregister.com

Submitted by Chan Kavka

Ingredients:

1 package chocolate vanilla sandwich cookies

1 1/2 cups all purpose flour

3 tbsp. sugar

2 tsp. baking powder

1 1/2 tsp. kosher salt

1/2 cup sour cream

3/4 cup plus 1 tbsp.milk

2 extra large eggs

1 tsp. pure vanilla extract

Vegetable oil for frying

Vanilla ice cream, caramel or chocolate sauce, and almonds or walnuts for garnish.

Directions:

In a medium bowl, sift the flour, sugar, baking powder, and salt. In a separate bowl, whisk the sour cream, milk, eggs, and vanilla. Add the wet ingredients to the dry ones, mixing only until combined. Heat the oil in a pot, bringing it to a boil. Using a pair of tongs, dip the cookie into the tempura batter, getting a thick coat of batter all over the cookie.With your tongs, dip the battered cookie into the boiling oil and release. After two minutes, flip the cookie over and continue frying for another two minutes. The cookie is ready when the outside tempura has puffed up and turned a nice golden brown. Serve with ice cream, sauce and nuts. 

The cookies would look great served on these Falling Snow Square Plates by Noritake

Macadamia Nut Cookies

Posted by Chanie in Recipe - (0 Comments)

Photo via chellascommoncents.com

Submitted by Ahuva Fogelman

Ingredients:

2 sticks butter

1 cup sugar

1 cup brown sugar

2eggs

1 tsp vanilla

2 cups flour

2tsp baking pwdr

2 1/2 cups blended oatmeal

1 bar grated white chocolate

6oz white chocolate chips

1 1/2 cups chopped macadamia nuts

Directions:

Cream the butter, sugar and brown sugar. Mix in other ingredients. Drop teaspoon sized cookies onto cookie sheet and bake at 350 for 12 minutes.

The cookies would look awesome served on our Cabochon By Vera Wang Rectangular Tray.

 

Hawaiian Inspired Salsa

Posted by Chanie in Recipe - (0 Comments)

Photo via zestyflavors.com

Ingredients:

1 mango, ripe, chopped

1 pineapple, sweet

1 red onion, minced

3 jalapeño pappers.

Dressing:

Lime juice

salt

pepper

olive oil

handful of fresh cilantro, chopped

Directions:

Mix ingredients. Dress and enjoy as a dip, salad dressing, fish or chicken sauce or marinade.

Submitted by Jana Cohen.