Tips and recipes

Tips for use and recipes

Here are some precautions to take to get the most out of your pottery:
Avoid heat shock (when you take your dish out of the oven, don't put it on a cold surface like tile or granite. Place it on a wooden board. Do not add cold liquid during cooking and preheat it in a pan for example).
For your Kougelhopf and lamb molds, butter well the enamelled parts.
Irregularities may appear, especially in the enamel. Trimming (cracking in the enamel) is quite normal and is necessary to the passage of heat in the oven.
After washing your pottery, let the unglazed parts air dry for 24 hours before storing your dish.

Some recipes of our Alsatian dishes

Recipe of the lamb Pascal
Ingredients: 3 eggs, 80 g sugar, 20 g cornstarch, 80 g flour, 2 tablespoons hot water, 1 tablespoon vanilla sugar, powdered sugar

Separate the egg yolks and then mix them in a bain-marie with the sugar, vanilla sugar and water until the mixture is whitish.
Add the flour mixed with the cornstarch while stirring. Beat the egg whites and fold into the batter.
Pour batter into a well-buttered and floured lamb mould.
Bake on low heat (medium oven 160-180°) for 40 minutes.
It’s done when the tip of a knife comes out dry. If not, bake for 5 more minutes.
Turn out warm and sprinkle with powdered sugar.

Our pottery is guaranteed 100% lead-free.