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Gardening Inspiration

At this time of year, when all the work in the garden is no fun, it is hard to remember why we do it.  So here is a reminder of how all the hard work will be rewarded in a few months.

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Egg Hunt by Zoom?

One of our Easter traditions is to have an Easter egg hunt.  In our version there is a series of clues that lead the kids on hunt around the house and yard until they reach the eggs and candy at the end.  The coronavirus made that impossible this year.  In fact, our family get together would only ...

January Newsletter

Dear Friends of Falk,

Happy New Year! We hope good fortune comes handily to you!

Last December, Mike, Dave and I took a trip to Belgium to visit Jan Van Achter, the owner of Falk Culinair NV. It was our first visit there and we had a wonderful time. We were able to see the factory where the pots...

December Newsletter

Dear Friends of Falk,

In the words of Norman Vincent Peale – “Christmas waves a magic wand over this world, and behold, everything is softer and more beautiful”

When you think about your favorite memories, chances are it involves someone dear to you. And we believe that is what the holidays are all ...

Holiday Fruitcake Recipe

Ingredients

  • 1 can Borden’s sweetened condensed milk
  • 1 pkg 5 oz candied red cherries
  • 1 pkg 5 oz candied green cherries
  • 1 pkg 10 oz dates
  • 1 pkg 8 oz coconut, shredded and sweetened
  • 3 oz whole brazil nuts
  • 3 oz whole walnuts

Directions

Mix well and bake for 1 hour and 15 minutes at 300 degr...

Bacon & Sage Stuffed Trout with Hazelnut - Browned Butter
Bacon & Sage Stuffed Trout with Hazelnut - Browned Butter
Bacon & Sage Stuffed Trout with Hazelnut - Browned Butter

  •  30 Minutes
  • 11 Ingredients
  • 4 Servings

Ingredients & Equipment
  • 2 whole trout cleaned and butterflied (fins removed)
  • 2 sliced good quality smoked bacon diced (I like thick cut applewood smoked)
  • ¼ small yellow onion s...
Falk Culinair - The Worlds Finest Copper Cookware

Here is a look inside the Falk Culinair factory in Belgium. See how the world's finest cookware is made.

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Making Candied Profiteroles

Our Chef Consutant Erika Rapp shows us some sugar work on beautiful candied profiterols!

Profiteroles

  •  60 Minutes
  • 11 Ingredients
  • 4 Servings

Ingredients & Equipment
  • ½ cup milk
  • ½ c water
  • 4 oz butter
  • Pinch kosher salt
  • 1 tsp vanilla paste
  • 1 T granulated sugar
  • ...
Introducing our Chef Consultant, Chef Erika Rapp

Falk Culinair USA is collaborating with select chefs to educate consumers on the techniques and benefits of copper cookware.

We’re excited to announce Chef Erika Rapp of Registry Bistro, located in Toledo, Ohio as our first Chef Consultant!

We knew she was the perfect fit when she opened a package...

Candied Bacon S’mores Dip
Candied Bacon S’mores Dip
Candied Bacon S’mores Dip

  •  60 Minutes
  • 10 Ingredients
  • 8 Servings

Ingredients & Equipment
  • 1 package of thick cut bacon
  • ¼ cup packed brown sugar
  • 1 Tbsp apple cider vinegar
  • ¼ cup maple syrup
  • ¼ tsp cayenne pepper
  • ½ tsp Dijon mustard
  • 1 cup crushed graham crackers, ...