Coppermill Kitchen Announces Partnership with Polder Old World Market

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We are excited to announce our partnership with Polder Old World Market! Coppermill Kitchen collaborated with Polder OWM for an amazing holiday gift giveaway. We fell in love with Polder and how our products complimented each other. Following the overwhelming reaction to our partnership, it seemed only natural that we join together again to create something truly unique.

Polder OWM is the maker of the best wooden utensils we’ve ever seen. They source their wood from fallen trees and carefully hand make each piece. The craftsmanship and pride they take in their utensils makes their products a perfect match with Coppermill Kitchen. So when we heard that Polder OWM was expanding their shop of unique finds and wanted to partner with us, we jumped with excitement.

Since the New Year, we have scoured Europe for copper pieces that we could use as kitchen utensil holders to compliment Polder OWM. We have been hard at work to create a unique and RARE collection of utensil holders along with Polder OWM’s handcrafted wooden kitchen utensils.

We are proud to announce the launch of our hand picked collection on Polder OWM’s shop March 1st.

For our Coppermill Kitchen customers, we urge you to hurry up and have a look as there is only one of each piece and too rare to find again. This is a great opportunity to have something with history, character, and have a look at a small collection of pieces that won’t last. Images in this blog are some of the items available on their shop Click on this link to shop our exclusive products.

 

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A Gourmet Christmas Giveaway

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The holidays are here and it’s Coppermill Kitchen’s favorite time of the year! We are excited to announce a really BIG gift giveaway in collaboration with two amazing companies; Heirloomed Collection and Polder’s Old World Market.

We absolutely love – love – love these two fabulous companies. Polder’s Old World Market specializes in hand crafted wooden kitchen utensils that are simply stunning! These utensils are sourced from locally fallen trees and created on their farm in Tennessee. We can’t say enough good things about the quality and workmanship that goes into each piece. We even have our own little stash in Coppermill Kitchen that we love to use when creating and testing new holiday recipes.

Heirloomed Collection was founded on the belief that memories and family create treasured belongings in the kitchen. Their inspirational aprons are simply elegant.
This holiday collaboration is a marriage made in heaven. We all believe that the heart of the home is where family and friends (who are like family) gather to create memories, laughs, and recipes handed down from generation to generation. We all love to create products to enhance and inspire these beautiful and treasured moments in time.

This holiday gift giveaway features a 19th Century French copper spatula, 2 CMK linen towels, 2 CMK tartlet moulds ($350 value), a gift certificate to Polder’s Old World Market ($350 value), and the Rustic Skillet Cobbler Apron from Heirloomed Collection combined with a $250 gift certificate!

It’s free to enter! Just click on the link below for your chance to win this amazing holiday giveaway.

a Rafflecopter giveaway

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Food52: Meet Beth Sweeney and Perk Up Your Kitchen With Copper

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I’m so excited and touched by a recent story written about Coppermill Kitchen by Amanda Sims for Food52. When I was approached about this story and heard Food52’s enthusiasm, I was thrilled and honored they wanted to spotlight me and Coppermill Kitchen.

My passion became their passion. I wasn’t surprised that working with Amanda was such a positive and uplifting experience. She is very talented in her own right. I was honored by her attention to detail when she wrote her story with such color. I did a little happy dance while I sipped french pressed coffee and read it.

The cherry on the sundae was the AMAZING photography of our new spring collection and launch of our very own shop on Food52! We couldn’t feel more love and support by the entire Food52 family. Each and every person on their team is passionate about all of their makers and treat us as part of a wonderful community.

Please click on the link below to read this wonderful view on Coppermill Kitchen by Ms. Amanda Sims. In the story you can click to our shop and see our new one of kind Spring finds!

Dark and White Chocolate Peppermint Tart

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Crust:

6 ounces of chocolate cookie crumbs

6 TBL butter, melted

Mix crumbs and butter together, and press into tart pan, sprayed with cooking spray

Bake at 350° for 10 minutes

Cool before filling

Dark Chocolate Filling:

1 ¼ cups whipping cream

1/4 cup light corn syrup

12 ounces semisweet chocolate, chips, or chopped

1 ounce unsweetened chocolate, chopped

½ tsp peppermint extract

Heat cream until almost boiling, remove from heat, and stir in chocolate and extract. Stir until all

chocolate is melted and mixture is smooth, pour into crust, and chill for 2-3 hours.

White chocolate topping:

½ cup heavy cream

8 ounces (premium) white chocolate

3 candy canes crushed, but not pulverized

Bring cream almost to a boil, add chocolate, and stir until well blended, let cool a bit, before pouring

white chocolate over tart, top with candy and chill another hour

A Copper Kitchengram

12 days final


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On the first day of Christmas
my true love sent to me:
A copper kettle for my sweet tea.

 

On the second day of Christmas
my true love sent to me:
2 Serving Bowls
and a copper kettle for my sweet tea.

 

On the third day of Christmas
my true love sent to me:
3 French Pans
2 Serving bowls
and a copper kettle for my sweet tea.

 

On the fourth day of Christmas
my true love sent to me:
4 Colanders
3 French Pans
2 Serving Bowls
and a copper kettle for my sweet tea.

 

On the fifth day of Christmas
my true love sent to me:
5 Olive Trays
4 Colanders
3 French Pans
2 Serving Bowls
and a copper kettle for my sweet tea.

 

On the sixth day of Christmas
my true love sent to me:
6 Pieces Braising
5 Olive Trays
4 Colanders
3 French Pans
2 Serving Bowls
and a copper kettle for my sweet tea.

 

On the seventh day of Christmas
my true love sent to me:
7 Soups a Stewing
6 Pieces Braising
5 Olive Trays
4 Colanders
3 French Pans
2 Serving Bowls
and a copper kettle for my sweet tea.

 

On the eighth day of Christmas
my true love sent to me:
8 Maids a Moulding
7 Soups a Stewing
6 Pieces Braising
5 Olive Trays
4 Colanders
3 French Pans
2 Serving Bowls
and a copper kettle for my sweet tea.

 

On the ninth day of Christmas
my true love sent to me:
9 Ladles Dipping
8 Maids a Moulding
7 Soups a Stewing
6 Pieces Braising
5 Olive Trays
4 Colanders
3 French Pans
2 Serving Bowls
and a copper kettle for my sweet tea.

 

On the tenth day of Christmas
my true love sent to me:
10 Lids of London
9 Ladles Dipping
8 Maids a Moulding
7 Soups a Stewing
6 Pieces Braising
5 Olive Trays
4 Colanders
3 French Pans
2 Serving Bowls
and a copper kettle for my sweet tea.

 

On the eleventh day of Christmas
my true love sent to me:
11 Pipers Pie Plating
10 Lids of London
9 Ladles Dipping
8 Maids a Moulding
7 Soups a Stewing
6 Pieces Braising
5 Olive Trays
4 Colanders
3 French Pans
2 Serving Bowls
and a copper kettle for my sweet tea.

 

On the twelfth day of Christmas
my true love sent to me:
12 Dreamy Dehillerins
11 Pipers Pie Plating
10 Lids of London
9 Ladles Dipping
8 Maids a Moulding
7 Soups a Stewing
6 Pieces Braising
5 Olive Trays
4 Colanders
3 French Pans
2 Serving Bowls
and a copper kettle for my sweet tea.

 

Happy Safe and Joyous Holidays from the Coppermill Family!

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Cauliflower and Zucchini Cheese Gratin

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Add that extra something special side dish to your holiday table. This recipe is a Coppermill favorite!

Serves:  Six
Cook time: 40 minutes

Prep Time: 20 minutes

 

Ingredients:

1 head of cauliflower (about 2-3 lbs). If using pre-cut cauliflower get 1½  lbs.

2 small zucchini (total 12 oz.)

1 stick/8 TBL butter

4 TBL flour

2 cups half and half

8 oz. gruyère cheese, grated

½ cup parmesan cheese, grated

½ cup bread crumbs (add Panko for extra crunch)

½ tsp salt

½ tsp fresh ground black pepper

½ tsp nutmeg

 

Recipe Steps:

Preheat oven to 375°F

  1. From the stick of butter, use 2 TBL to generously butter a  9×12” baking dish
  2. Bring a large pot of salted water to a boil
  3. Cut cauliflower into florets
  4. Cut zucchini into quarters lengthwise, then into ½” pieces
  5. When water comes to a boil add cauliflower, cover, and reduce heat to medium and cook for five minutes. After five minutes add zucchini for an additional five minutes
  6. Drain vegetables and let cool while you assemble sauce
  7. Melt 4 TBL of butter over medium heat
  8. Stir in flour, and let cook for five minutes, stirring frequently
  9. Slowly stir in half and half, and continue to stir until sauce thickens. When sauce is thick enough to coat the back of a spoon remove from heat and stir in 1 cup of grated gruyère, reserving the rest, and add the seasonings. Stir until cheese is melted and sauce is smooth
  10. Put vegetables into baking dish, pour sauce over them, and stir if needed to coat all vegetables
  11. Mix together remaining gruyère, parmesan, and breadcrumbs together, and sprinkle over the vegetables. Cut any remaining butter into pieces and dot the top of the casserole with that
  12. Bake for 40 minutes, until sauce is bubbling and top is browned