Tea Time! - My P-series Cornflower Collection (Part 5)

I am not really that much of a tea drinker.  Oh, on occasion I enjoy a cup of fresh Ginger Tea or a antioxidant rich Green Tea. When it comes to black tea I love Earl Grey (such a classic) and first flush Darjeeling.   But I really don't brew tea very often.  But that does not mean that teapots gather dust.  Oh no.  They are usually employed to warm stock when I am making Risotto, or in heating milk for Hot Chocolate... Even warming Apple Cider.  Yes, they get a severe workout regardless.

Back Left: P-105 (8 cup)  Back Right:  P-104 (6 cup) with tea strainer   Front: P-103 (3 cup)

I also ran across the P-106-N a few weeks back (which is also a 6 cup) though this is technically a coffee pot.  The P-106-N originally came with a plastic cone that fit in the top for making "pour over" drip coffee.  Alas, bereft of the drip cone, it does duty as a teapot as well.

This is the Deluxe Tea Kettle (P-57).

Which, incidentally, has the same lid as the original Buffet Servers (B-1 & B-1 3/4), though the knob on top is different.

Magic Bananas!!!!  See?

The P-57 Deluxe Teakettle isn't really designed for brewing tea per se. It is a Kettle after all.  By definition (and design) a Kettle's sole purpose is to heat the water; water which is then taken to the teapot for brewing the tea. 

Though the tea strainer came with my P-104 Cornflower teapot, when I actually brew tea, I prefer to use my English Pyroflam teapot.

I think it's much more fitting.

Where is your CorningWare??
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"My Collection" Monday - A Bevy of Beverage Makers

I am very excited.  I asked a couple weeks ago for all y'all to send me pictures of your Corning Ware collections and Max, in Arizona, has the honor of being the first "My Collection" Monday post.

He sent me a picture of all his Beverage Makers.  An awesome collection of Cornflower pieces....

From left to right...  3 cup Teapot (P-103), P-57 Deluxe 2 quart Tea Kettle, 6 cup Teapot (P-104), in the back looks like a P-119 Range Top Percolator (9 cup) and in front of that, a P-116 Range Top Percolator (6 cup) then a beautiful 8 cup Teapot (P-105) with the Drip Coffee Globe (P-118-U) which when originally sold with the accompanying teapot, it was re-numbered as P-118-B instead of P-105. (a little information tidbit).  On the end is the 6 cup Range Top percolator (P-166). 

Last, but certainly not least, 2 awesome Cornflower Blue Coffee Mugs made of Suprema Ceramic Glass. Suprema, while still a ceramic glass, is made of a slightly different formulation than the original Corning Ware formula or the Centura formula. These were released as part of the 35th anniversary celebration of the Cornflower in 1993 along with the "Cornflower" Corelle pattern (made of Vitrelle laminated glass).

An AMAZING Collection, I must say.

Thank you for sharing, Max.

So hey everybody, where is YOUR Corning Ware??
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Cooking With my Favorites - A Teapot Full of Hollandaise

It's time for another installment of "Cooking with my Favorites", and yes, it's all about the P-17 double boiler insert again.  :-)   Maybe I should refer to it as a Bain Marie this time...   Either way, it really is one of the most handy pieces to have in your collection.

Then again, so is the little mini 3 cup teapot; especially in this case.

Today it's all about France... or at least my sauce is all about France.   It's one of the infamous "mother" sauces of classic French cuisine.  Hollandaise, to be exact.  It's surprisingly easy to do and proof positive that not only does Corningware do Italian in a big way, it can also conquer the most fastidious French Cuisine with ease.

Sauce Hollandaise

4 large Egg Yolks
1/2 tsp Salt
1/4 tsp Sugar
Pinch of Cayenne
1 TB Lemon Juice, divided
12-14 TB unsalted Butter

Corningware 2 1/2 quart Saucepan (P-2 1/2-B)
Corningware Double Boiler Insert (P-17-B)
optional - Corningware 3 cup Teapot (P-103)

Bring 1 1/2 cups of water to a simmer in the 2 1/2 quart saucepan (P-2 1/2-B).

Meanwhile, combine Egg Yolks, Salt, Sugar, and Cayenne in the Double Boiler Insert (P-17-B).

Whisk until well combined and the mixture becomes pale.

Whisk in 1 tsp of the Lemon Juice.

Slice up the butter into 1 TB chunks, so you are ready to finish the sauce.

That means have 2 TB in reserve, just in case you need 14 TB instead of 12....  It happens sometimes.

When the water in the 2 1/2 quart saucepan (P-2 1/2-B) begins to simmer, place the P-17-B double boiler insert over the simmering water.

Whisk continuously until the mixture begins to thicken.

Remove the Double Boiler Insert (P-17-B) from the simmering water and place on a pot holder.
Reduce the flame on the 2 1/2 quart Saucepan (P-2 1/2-B) to Low.

Begin adding the butter, 1 TB at a time, whisking well after each addition, until it has melted completely into the Egg Yolk mixture before adding the next chunk.

After you have added about 6 TB of the Butter, move the Double Boiler Insert (P-17-B) back over the water in the 2 1/2 quart saucepan (P-2 1/2-B) and continue adding the remaining butter, 1 TB at a time, whisking constantly.

When you have incorporated the last of the butter, whisk in the remaining 2 tsp Lemon Juice to finish the Hollandaise.

In order to keep the Hollandaise warm, I suggest moving it to the 3 Cup Teapot (P-103).  As a bonus, it allows for easier pouring of the sauce as well.

Place the 3 cup Teapot (P-103) down into the warm water in the 2 1/2 quart Saucepan (P-2 1/2-B)

If there will be a long wait before use, insert a whisk (to mix the sauce later) and cover with the lid to hold the warmth in.

And just what do you do with Hollandaise?

A plate full of Eggs Benedict, of course. (though some roasted asparagus would have been nice too)

If, by some strange happenstance, you actually have Hollandaise left over (yeah, right) you can move it to a ramekin and cover on the surface with plastic wrap before storing in the refrigerator.

This stuff makes an AWESOME replacement for Mayonnaise on your sandwich or Butter on your toast.   I'm Just Sayin'

Where is your Corningware??
~~

P.S.  Don't forget to enter the "Sidekickin' it Old School" giveaway...  Entries must be received before Sept. 30, 11:59 PDT