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This week has been a good one. While I have spent countless hours on the phone swapping hosting sites for the Confectionalism website, traveling, car issues, and redesigning confectionalism.com , I had the privilege of checking out a gorgeous kitchen product that I’m glad to be sharing with you today. It really brightened up my busy week.
Polder’s Old World Market creates handcrafted artisan wood kitchen utensils. I was lucky enough to receive one of their beautiful products for review. I am definitely glad I got the chance to get ahold of one of their products. I received one of their large soup ladles, made out of Wild Cherry, and I was genuinely ecstatic at the new addition to my kitchen utensil repertoire. It’s just gorgeous. A beautifully curved and ergonomic handle, with a beautiful smooth finish. It was just so expertly crafted.
The importance of proper kitchen equipment can’t be stressed enough. Some things are rough on your cookware, and some just can’t handle the stresses of heating…. I have a plethora of stainless steel spoons and ladles, but the really abuse my enameled and nonstick cookware. This is where the wooden ladle reigns supreme! Stirring, stirring, scooping, scraping…. no scratched cookware! It’s the best. And the wooden utensils that Polder’s is creating are gorgeous enough to be on display. I’ll be putting mine in it’s newly designated spot on my hanging pot rack.
I tried this bad boy out on a recipe I thought would test it’s abilities and make for a great shareable treat. Summer Strawberry Sauce. Preparing this recipe involves, plenty of heat, stirring, scooping, and STAINING RED strawberry juices, that really test well made wooden tools. I prepared the ladle for it’s ultimate test by properly conditioning the ladle with mineral oil.
You should make habit of regularly conditioning all your wood utensils and surfaces. When they are properly conditioned, they last longer, look better, keep from splitting, and are less likely to absorb food colors, tastes, and smells. This ladle did really well! I was able to wash this wooden dude in a little bit of lemon juice, water, and salt, and it looks just as gorgeous as when I opened it’s box on arrival. These aren’t your average wood spoons. They aren’t just useful and sturdy, but beautifully made. I’d definitely recommend these to anyone wanting to spend the extra buck to have great quality! It’s you’re lucky day, too! Polders is hosting a raffle giveaway, featuring four prizes that I really hope I get my hands on…
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You can also check out these other Great blogging girls, involved in the review, to see what they thought of Polders and the products they received… Janelle at Bakes In Slippers: Katie at Clarks Condensed Courtney at Courtney’s Sweets & Chrystal at Yum Eating
Below you will find my recipe for Summer Strawberry Sauce that I used to test the quality of my new Ladle. This Summer Strawberry Sauce Recipe is a great way to use up those farmers market strawberries and will compliment any crepe, french toast slice, scoop of ice-cream, or whatever crazy things you can think to pour this over. The addition of balsamic vinegar and lemon zest, brightens this into something well worth the slight amount of time it takes to hull those strawberries.
- 3 cups hulled, ripened strawberries
- ⅓ Cup sugar
- 1 tsp balsamic vinegar
- 3 Tbsp water
- ½ tsp lemon zest
- ½ tsp vanilla
- 1 tsp cornstarch
- 2 Tbsp cold water
- Place hulled strawberries, sugar, vinegar, 3 Tbsp water, and lemon zest in a medium sauce pot over medium-high heat. Bring to a boil.
- Boil for 17 minutes, stirring occasionally with a wooden spoon and mashing on back of spoon.
- Whisk together cornstarch and cold water. After strawberries have cooked for 15 min, whisk in cornstarch slurry and simmer for 1 additional minute.
- Stir in vanilla extract.
- Cool, and serve
I received this product free of charge, but my views and opinions are in no way influenced or endorsed. My words, opinions, and views are my own. Confectionalism is dedicated to providing honest opinions, tips, and advice to it’s viewers. Thank you for visiting.