Paloma by Mary Jurek

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With perfect mastery, braided stainless steel wire adorns the edges of our most classic hand-hammered forms. The Paloma Collection marries the best of traditional style with modern class. It includes pitchers, salad bowls, wine coaster, cake stands and all your serving accessories. Each piece is 18/8 stainless steel and completely dishwasher safe. This large collection retains a huge popularity thanks to solid craftsmanship and design that has created the extraordinary out of the ordinary..  shop here

 

Orion Barware

Mary Jurek Design

Rustic elegance characterizes the Orion Collection, distinguished by its naturally-shed water buffalo horn tapered handles. Hand polished to a smooth sheen by our master artisans and joined with our signature hand-hammered stainless steel, this dramatic collection is the perfect blend of rustic appeal and luxury craftsmanship.  It’s no wonder it has become an instant favorite amongst outdoor enthusiasts who love to entertain.

Available through Benton and Buckley

nO kNEad BEER BREAD

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“This really is an easy, fun, and fast recipe, and you’ll be amazed at how great the results are, even for the most inexperienced bread maker.”…Chef John

Ingredients:

1 1/2 teaspoons active dry yeast

4 1/2 cups all-purpose flour, divided

1/2 cup warm water (100 degrees F or 38 degrees C)

1 (12 fluid ounce) can or bottle beer

1 1/2 teaspoons fine salt

1 tablespoon cornmeal

Directions:

Stir together yeast, 1/2 cup flour and warm water in a large bowl. Cover and let sit in a warm spot for about 30 minutes

Stir beer, remaining flour and salt into the bowl. Mix until all the flour is incorporated and forms a thick sticky dough that pulls away from the sides of the bowl. Cover and let rise in a warm spot for 2 hours, until doubled in size.

Scrape all the dough from the bowl with a rubber spatula, and place on a well-floured surface. Generously flour the top of the dough and form into a loaf shape.

Sprinkle a baking sheet with cornmeal. Transfer loaf to the baking sheet and sprinkle the top with flour. Cover loosely with a towel and let rise for 30-40 minutes.

Preheat the oven to 425 degrees F (220 degrees C).

Place a small loaf pan of warm water on a lower rack to humidify the oven

Slash a long slit in the top of the loaf with a sharp knife or razor. Place the baking sheet on the rack above the pan of warm water in the oven. Bake for 35 minutes, until the loaf is golden brown.

Transfer to a cooling rack. Let cool completely before slicing and serving

Note: This bread is great for toast ! and a wonderful use for those left over Oktoberfest brews.