Let's talk wicks!
We use cotton-cored paper wicks in our soy wax candles. The cotton core helps to reduce carbon output, making an overall cleaner burning candle in addition to the cooler burning soy wax that we use.
Just as important as the wick composition is the wick placement.
]]>An uncentered wick causes a candle to burn unevenly, leaving dark soot on one side of the glass. Aesthetically, it's not very pretty, and economically, you won't get the full burn time out of a candle with an off-center wick.
More seriously, if a candle is left to burn with an uncentered wick, the glass may become too hot and crack. This can be prevented with some slight fiddling with an off-centered wick as soon as you notice it.
While there may be other causes of an uneven burn, a wonky wick is most likely in the case that your candle is from an established company who has done plenty of in-depth fragrance, wick, wax, and vessel testing before putting a finished product on the market.
If you purchase a candle with an uncentered wick (from us or anyone else) here's how you can fix it and prevent a hot, annoying, and possibly sharp mess:
★ First, never burn candles unattended. You may not be able to tell a wick is off-center before burning it.
★ If you notice that your wick is off-center or your candle is burning unevenly, put the candle out immediately.
★ Use long tweezers to re-center the wick. Dip tweezers about 1/4-1/2" into the liquid wax. Gently guide the wick towards center. Emphasis on the gently, here, or you may pull the wick right out.
★ Allow the wax to solidify completely before lighting your candle again.
We've always prided ourselves on having excellently centered wicks. If one slips by (which, on occasion, it does), you'll find it in our sale section here. Return to this page if you find yourself with an off-center wick for easy troubleshooting.
There are many reasons why we love autumn...
Colorful leaves. Local orchard trees heavy with apples. Cozy cardigans. Comfy booties. Pumpkin everything. And SOUPS!
We love soups of every variety -- chunky soups, noodle soups, creamy soups, brothy soups, stews, and everything in between.
]]>There are many reasons why we love autumn...
Colorful leaves. Local orchard trees heavy with apples. Cozy cardigans. Comfy booties. Pumpkin everything. And SOUPS!
We love soups of every variety -- chunky soups, noodle soups, creamy soups, brothy soups, stews, and everything in between. Like many things we love and write about, the possibilities are endless. You can spend half an hour on a soup or you can spend literal days on a soup.
If we're honest, we're really into the concept of having both quality and simplicity. We love the complexity of a several-days-long soup but with the convenience of a meal that comes together in under 60 minutes. That's a big part of the "why" behind our dry soup mixes (and many of our lovingly made pantry staples).
This week we're talking about our Warming Chicken Barley Soup Mix. Vegetarian until you add chicken, it's made with barley (a fiber rich grain), mushrooms (a great source of plant protein), and lentils (another great source of plant protein and fiber). Each bag of mix makes enough for the whole family plus leftovers. This hearty, warming, generously seasoned meal comes together in about 40 minutes with minimal additions -- just add carrots, chicken breast, and water.
Of course, you're not limited to just adding carrots and chicken. We've seen a variety of customizations over the years. Today, we're sharing one of our own riffs on our Warming Chicken Barley Soup. This version adds extra fresh veggies and substitutes crispy baked chicken thighs for the usual cooked chicken breast.
Read on for more!
Spruced Up Warming Chicken Barley Soup
Prep Time: 10 minutes Cook Time: 45 minutes Yields: Approximately 8 servings
1 bag Christina Maser Co. Chicken Barley Soup Mix
3 large carrots, diced
8-12 oz. fresh or frozen green beans, cleaned & chopped
8 bone-in, skin-on chicken thighs
2 tbsp. olive oil
1 tsp. salt
1/2 tsp. freshly ground pepper
1/2 tsp. smoked paprika
Handful of fresh parsley, finely chopped
Preparation
1. Preheat the oven to 400 degrees F and prepare a 9" x 13" baking dish with a light brush of olive oil or cooking spray.
2. Combine the salt, pepper, and smoked paprika in a small bowl.
3. Brush the chicken thighs with olive oil. Sprinkle both sides of the chicken thighs with spice mix. Evenly space chicken in baking dish.
4. Bake in the oven for 30-40 minutes or until the internal temperature measures 165 degrees on a reliable meat thermometer.
5. Meanwhile, make the soup.
6. Add entire soup mix, carrots, fresh green beans, and water to a large dutch oven.
7. Bring to a boil. Then reduce heat and simmer for 40 minutes or until the lentils, barley, and carrots are tender. Add the green beans when about 15 minutes remain on the timer.
8. Remove from heat and serve. Top each bowl of soup with one chicken thigh and a few sprinkles of parsley. Enjoy!
Storing leftovers: Allow any leftovers to cool completely before storing in airtight container in the refrigerator for up to 5 days. Freeze in a freezer safe container for up to 30 days.
Tried our Spruced Up Warming Chicken Barley Soup recipe? Leave a comment below letting us know how it went or tag us in your photos on Instagram at @christina_maser_co.
]]>Looking for a simply delicious vinaigrette that comes together in mere moments? You've come to the right place. With so many varieties of jam on the market, you can make a vinaigrette suitable to dress just about anything. This recipe is endlessly riff-able and easily doubled, tripled, or quadrupled for dressing a salad, glazing your favorite protein, or sautéing fresh or frozen veggies.
]]>Looking for a simply delicious vinaigrette that comes together in mere moments? You've come to the right place.
We might be a little biased, but we adore jam-based vinaigrettes. With so many varieties of jam on the market, you can make a vinaigrette suitable to dress just about anything. This recipe is endlessly riff-able and easily doubled, tripled, or quadrupled for dressing a salad, glazing your favorite protein, or sautéing fresh or frozen veggies.
Use up what's left of a jam jar in the fridge or shop our many jam varieties here.
P.S. Sometimes we make a batch of jam that doesn't quite set. We sell these jam "glazes" at a discount. They make the perfect base for this vinaigrette. You can check our current jam glaze offerings in our sale section.
Basic 5 Ingredient Jam Vinaigrette
Cook Time: 5 minutes Yields: Approximately 6 servings
1 rounded tablespoon jam
1/8 c. grapeseed oil*
1/8 c. olive oil
2 tsp. dijon mustard
2 tbsp. white wine or complementary vinegar**
Optional:
Fresh lemon juice to taste
1 tbsp. chopped fresh complementary herbs***
Preparation
1. Measure all ingredients into a mason jar.
2. Shake vigorously until thoroughly combined.****
3. Serve -- that's really it! Refrigerate any leftovers immediately.
Notes & Variations
*We use grapeseed oil because it remains liquid when refrigerated. If you prefer not to use grapeseed oil, you can use all olive oil for a total of 1/4 c. olive oil. To serve after refrigerating, allow to warm for a few minutes on the count. Shake vigorously to recombine.
**We like to complement our fruit flavors with the vinegar. For a few examples...white wine vinegar goes well with peaches and pears, balsamic vinegar goes well with strawberries or blueberries, and champagne vinegar goes well with blackberries, strawberries, or pears. Unsure? White wine vinegar is fairly neutral and works well with just about anything.
***We love adding fresh herbs to vinaigrette! If you're using a jam that has herbs in it, adding a tablespoon of the same fresh herb can really help the flavor to POP.
****Shaking vigorously should do a fine job, but you may still see some separation. If you'd like full emulsification, we recommend mixing in a small pot and using an emulsion blender.
Tried our Basic 5 Ingredient Jam Vinaigrette recipe? Leave a comment below letting us know how it went or tag us in your photos on Instagram at @christina_maser_co.
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1. Spaghetti & Sauce. Keep it simple with pasta and sauce. This sauce pairs best with a long, skinny noodle such as spaghetti, linguini, or zucchini noodles. Cook noodles according to package directions until al dente. Gently warm sauce over low heat. Top noodles with sauce and fresh grated parmesan. Serve immediately.
2. Mozzarella & Tomato Basil Flatbread. We love this recipe for Lazy Pizza Dough + Margherita Pizza from Smitten Kitchen. You can skip the instructions for making sauce and simply substitute with Tomato Basil Pesto. Top with fresh or grated mozzarella, bake, and enjoy!
3. Eggplant Parmesan. It's a fortunate occurrence that tomato season and eggplant season overlap. The soft, creamy texture of cooked eggplant pairs beautifully with our herb-y, bright Tomato Basil Pesto. We love following this Italian Eggplant Parmesan recipe from Cookie + Kate, who puts an emphasis on making sure the eggplant doesn't absorb too much oil. Cut down on cook time and skip making your own sauce by substituting with 24 ounces of our Tomato Basil Pesto.
4. Tomato Soup and Grilled Cheese. Try this 5-star recipe from Food & Wine for Creamy Tomato Soup. Follow their directions, but rather than adding 3 cans of crushed tomatoes, add roughly 1.5 jars of our Tomato Basil Pesto. This recipe could easily be doubled or tripled and frozen for later. Serve with grilled cheese or a toasted baguette.
5. Eggs Poached in Tomato Sauce. Who can deny the deliciousness of creamy, poached eggs in tomato sauce? For a complete and impressive brunch, follow this recipe from AllRecipes. You'll need 2 jars of our Tomato Basil Pesto to make the full batch.
Ready to get cooking? You can shop our Tomato Basil Pesto exclusively online by clicking here.
Made a recipe with our Tomato Basil Pesto? Leave a comment below letting us know how it went or tag us in your photos on Instagram at @christina_maser_co.
]]>Vanilla Chai Spiced Peach Jam
Prep Time: 10 minutes Cook Time: 30-45 minutes Canning Time: 10 minutes Yields: 4-5 half pint jars
3 lbs. Fresh Peaches, washed and chopped
2 c. Cane Sugar
1-2 tsp Chai Spice Mix (see below)
Juice & Zest of 1 Lemon
1-2 Vanilla Beans Scraped & Pods or 2 tsp. Vanilla Extract
Chai Spice Mix - We love the chai mix recipe from Minimalist Baker. We adjusted the mix slightly to suit this particular jam. You can find the original recipe here. Mix together the ingredients listed below. Store leftovers in a sealer container. Leftovers can be used to make chai lattes or tea.
2 tbsp. ground Cinnamon
1.5 tbsp. ground Ginger
2 tsp. ground Cardamom
1/2 tsp. ground Black Pepper
1/2 tsp. ground Nutmeg
1/2 tsp. ground Clove
Pinch of Sea Salt
Preparation
1. Prepare a canning pot and 5 sanitized half pint jars.
2. Add chopped peaches to a bowl. We left the skin on...it mostly dissolves throughout the cooking process. However, if you're adverse to any peach skin, peel your peaches first.
2. Add sugar, lemon juice, and chai spice to the peaches. Stir to incorporate. Let mixture sit for up to 30 minutes to draw out some of the peach flavor. This is the perfect opportunity to bring your canning pot to temperature and/or to sterilize your jars.
3. Add peach mixture to a wide, shallow non-reactive pot. Scrape in vanilla bean...and then toss the pods in, too. Bring to a rolling boil over high heat, stirring occasionally. Once boiling, turn heat down to medium. Cook for 15-30 minutes stirring almost constantly. Stirring should break down any peach chunks, but if your jam appears too chunky, use a potato masher to break up the peaches. Jam is ready when it's reduced and looking thick.
4. Remove from heat. Ladle jam into clean jars. Wipe rims with a damp towel. Apply lids and finger tighten.
5. Place jars into canning pot. Once boiling, allow to boil for 10 minutes. Carefully remove jars from canning pot and place on a folded towel on the counter. Allow the jars to sit undisturbed until cooled and lids have sealed. Any unsealed jars must be refrigerated and consumed within 3-5 days.
Tried our Vanilla Chai Spiced Peach Jam? Leave a comment below letting us know how it went or tag us in your photos on Instagram at @christina_maser_co.
]]>Sweet & Spicy Fresh Peach Salsa
Active time: 10 minutes Fridge Time: 30+ minutes (optional) Yields: 6-10 servings as a side
1 quart Fresh Peaches
1 lb. Fresh Tomatoes (we used vine tomatoes, but Roma would work well, too)
2-3 Jalapeños (adjust for your heat preference, we like it a little spicier!)
2 small Limes
1 Red Onion
1 Bunch Cilantro
Sea Salt & Freshly Ground Pepper
Preparation
1. Wash all of your produce.
2. Prep your produce: Core & dice tomatoes, removing seeds and juice. Peel and dice onion. Remove ribs & seeds from jalapeños and finely dice. (Tip: we like to use a separate cutting board when working with hot peppers). Zest and quarter limes. Dice peaches. There's no need to remove the skin, the texture will disappear into the mix. Chop cilantro, stems and all.
3. Place tomatoes, onion, jalapeños, and peaches into a large serving dish. Season with salt and pepper to taste. Add lime zest and juice. Add cilantro. Stir with a large spoon to incorporate.
4. You can certainly enjoy the salsa straight away, but we like to let the flavors mingle in the refrigerator for about 30 minutes before serving.
6. Store any leftovers in a tightly sealed container for 3-5 days.
Tried our Sweet & Spicy Fresh Peach Salsa? Leave a comment below letting us know how it went or tag us in your photos on Instagram at @christina_maser_co.
]]>Quick & Easy Vegan Jam Popsicles
Active time: 10 minutes Freeze Time: 3-5 hours Yields: Five 3 oz. Popsicles
1/2 c. Jam (we used our Blueberry Basil, Gingered Pear, and Strawberry with Lemon)
1/2 c. Unsweetend Coconut Milk Yogurt
1/4 c. Full Fat Canned Coconut Milk
Popsicle Sticks, Toothpick Forks, or sturdy Paper Straws
3 oz. Dixie Cups or Popsicle Molds
*the pops do take on a noticeable coconut flavor from the coconut milk & yogurt. Substitute full fat oat milk and oat milk yogurt if you're not a coconut fan!
Preparation
1. In a small bowl, thoroughly combine together jam, yogurt, and coconut milk.
2. Evenly distribute mixture into Dixie cups, leaving a little bit of space below the rim for the pops to expand as they freeze.
3. Insert popsicle sticks into the center. They should stand up on their own.
4. Place cups on a small baking sheet and set in the freezer for 3-5 hours. Our 3 oz. pops were frozen in 3 hours, but it totally depends on your freezer and how packed it is.
5. Remove from freezer and remove from Dixie cups. Enjoy!
6. Store any leftovers in a sealed freezer bag for up to 3 weeks.
Tried our Quick & Easy Vegan Jam Pops? Leave a comment below letting us know how it went or tag us in your photos on Instagram at @christina_maser_co.
]]>It's hot. It's humid. The last thing we want to do in the middle of June is turn on a hot stove or oven to cook dinner at the end of a long day. Fortunately, summertime is the peak of Lancaster County's bounty. While there are countless (and fabulous) ways to prepare greens and veggies, sometimes we just don't feel like it. We would be remiss to pass over the simplest serving style on a sweltering summer day: a big green salad.
]]>The last thing we want to do in the middle of June is turn on a hot stove or oven to cook dinner at the end of a long day. Fortunately, summertime is the peak of Lancaster County's bounty. While there are countless (and fabulous) ways to prepare greens and veggies, sometimes we just don't feel like it. We would be remiss to pass over the simplest serving style on a sweltering summer day: a big green salad.
There are endless riffs and possibilities when it comes to this salad. We'll provide some additional suggestions below, but our best advice?
1). Don't overthink it or get stuck on the specifics of our salad. Use what is available, convenient, and seasonal to you in whatever quantities you desire.
2). Have a very big salad bowl.
This salad is simple. It's fuss free. It pleases picky eaters. It does not ask for the good vanilla or a very specific turnip. Make this salad yours and enjoy.
The (Big, Green) Simple Summer Salad
2-3 hearts of romaine lettuce, roughly chopped
1-2 cups spring mix or field greens
1-2 small carrots cut into thin coins
3 mixed baby bell peppers (or 1/2 one large red, yellow, or orange bell pepper), chopped
3 small radishes, very thinly sliced (we're currently obsessed with French breakfast radishes from Lemon Street Market).
1/2 pint cherry or sungold tomatoes, halved
1/3 c. green olives
1 small handful fresh dill*, very roughly chopped
1-2 green onions, light & dark greens thinly sliced
3-4 pieces hearty or grainy bread, torn
1 tbsp. ghee (we love the Heirloom Salt & Pepper Ghee from Simply Ghee)
Your favorite Christina Maser Co. Vinaigrette (we went with Strawberry Tarragon this time around)
Preparation
1. Wash and dry greens. Prepare as directed above. Add to large salad bowl.
2. Wash and prepare veggies. Add to greens.
3. Add olives, dill, and green onions.
4. Make torn bread croutons. Melt ghee in a skillet over medium-low heat. Add torn bread pieces and toss to coat. Let your bread toast, keeping a close eye to make sure nothing burns.* If not using the Salt & Pepper Ghee, feel free to sprinkle on a pinch of sea salt and/or pepper. Allow to cool slightly.
5. Add croutons to salad. Toss everything.
6. Serve, dress*, and enjoy!
Notes, Variations, and Storage
Simply put, this is our go-to weeknight meal in the spring and summer. Enjoy on its own or as a simple, fresh side to a larger meal.
Tried our Simple Summer Salad Recipe? Leave a comment below letting us know how it went or tag us in your photos on Instagram at @christina_maser_co.
]]>Late May and early June in South Central Pennsylvania means strawberry season! We bring plump, juicy berries picked by local farmers into our kitchen and work a little bit of magic to turn them into pantry staples that will last long after strawberry season passes. One way we transform our strawberries is by making shrub.
So what is shrub? Shrub, or drinking vinegar, is a concentrated fruit syrup made with simple ingredients. We make ours with organic apple cider vinegar, organic cane sugar, and local, sustainably grown fruit.
Like other methods of canning and preserving, storing fruit in barrels of sugar was a popular practice of keeping fruit from spoiling in colonial America when refrigeration wasn't available. Over time, the fruit would ferment, resulting in a fruited vinegar or shrub syrup. While their method differed slightly from modern shrub making (we add the vinegar in ourselves), the outcome is virtually the same.
Shrub isn't typically consumed on it's own, as it's very sweet. Instead it creates a refreshing, fresh, fruit-forward beverage mixed seltzer (that you'll be pleased to know kids love too!) or a crowd-pleasing cocktail mixed with your favorite spirit and seltzer or tonic.
For our easy, satisfying Strawberry Shrub Cocktail with Rosemary & Lemon (or mocktail) recipe, read on.
You'll Need:
- Ice cubes
- 1 small sprig of fresh rosemary (plus 2-3 for an optional garnish)
- 1 oz. dry gin or vodka (omit for a mocktail)
- 1-2 oz. Christina Maser Strawberry Shrub (adjust for your taste preference)
- 4-5 oz. tonic water (substitute with seltzer if you prefer)
- Fresh lemon juice to taste
- Fresh, thinly sliced strawberries (optional)
To Make the Cocktail:
1. Muddle the a a few of the rosemary leaves, a squeeze of lemon, a few slices of strawberries, and strawberry shrub in the bottom of a cocktail shaker.
2. Add your spirit of choice and ice to above the liquid. Shake vigorously for 15 seconds.
3. Fill a rocks glass or tumbler halfway with ice. An emptied and cleaned Christina Maser Co. candle tumbler works wonderfully here.
4. Strain cocktail over ice. Top with tonic water.
5. Garnish with a sprig of rosemary and thinly sliced strawberries if desired and enjoy!
You can purchase our Strawberry Shrub here.
Have you tried our Strawberry Shrub Cocktail with Rosemary & Lemon recipe? Leave a comment and let us know how it went. Or, share a photo with us on Instagram and tag us @christina_maser_co.
]]>July at Christina Maser Co. means we are up to our knees in blueberries. We bring plump, juicy berries picked by local farmers into our kitchen and work a little bit of magic to turn them into pantry staples that will last long after blueberry season passes. One way we transform our blueberries is by making shrub.
]]>July at Christina Maser Co. means we are up to our knees in blueberries. We bring plump, juicy berries picked by local farmers into our kitchen and work a little bit of magic to turn them into pantry staples that will last long after blueberry season passes. One way we transform our blueberries is by making shrub.
So what is shrub? Shrub, or drinking vinegar, is a concentrated fruit syrup made with simple ingredients. We make ours with organic apple cider vinegar, organic cane sugar, and local, sustainably grown fruit. Like other methods of canning and preserving, storing fruit in barrels of sugar was a popular practice of keeping fruit from spoiling in colonial America when refrigeration wasn't available. Over time, the fruit would ferment, resulting in a fruited vinegar or shrub syrup. While their method differed slightly from modern shrub making (we add the vinegar in ourselves), the outcome is virtually the same.
Shrub isn't typically consumed on it's own, as it's very sweet. Instead it creates a refreshing, fresh, fruit-forward beverage mixed seltzer (that you'll be pleased to know kids love too!) or a crowd-pleasing cocktail mixed with your favorite spirit and seltzer or tonic.
For our easy, satisfying Blueberry Shrub cocktail (or mocktail) recipe, read on.
You'll Need:
- Ice cubes
- 4-5 fresh mint leaves (plus 2-3 for an optional garnish)
- 1 oz. dry gin or vodka (omit for a mocktail)
- 1-2 oz. Blueberry Shrub (adjust for your taste preference)
- 4-5 oz. tonic water (substitute with seltzer if you prefer)
To Make the Cocktail:
1. Muddle the mint leaves and blueberry shrub in the bottom of a cocktail shaker.
2. Add your spirit of choice and ice to above the liquid. Shake vigorously for 15 seconds.
3. Fill a short glass halfway with ice. An emptied and cleaned Christina Maser Co. candle tumbler works wonderfully here.
4. Strain cocktail over ice. Top with tonic water.
5. Garnish with mint leaves if desired and enjoy!
You can purchase our Blueberry Shrub here.
Have you tried our Blueberry Mint Shrub Cocktail recipe? Leave a comment and let us know how it went. Or, share a photo with us on Instagram and tag us @christina_maser_co.
]]>The flavors of late spring in Lancaster, PA have so much to offer. Leafy greens, the beginnings of juicy berries, and so much more. If you've found yourself with an abundance of sweet strawberries and tart rhubarb, don't let excess food go to waste! Our Strawberry Rhubarb jam recipe is surprisingly simple and equally delicious.
]]>If you've found yourself with an abundance of sweet strawberries and tart rhubarb, don't let excess food go to waste! Our Strawberry Rhubarb jam recipe is surprisingly simple and equally delicious.
Canning and preserving is a tried and true way to keep fresh flavors of spring and summer harvests on the table through the cold, dark months of winter. A little bit of time spent now is so worth the scrumptious reward in the future. If you've ever wondered how to make jam at home, read on.
You'll Need:
How to Make the Jam:
1. Place a small plate in the freezer for at least 15 minutes while you prepare the jam.
2. Remove greens from strawberries. Chop rhubarb. Slice the lemon.
3. Add strawberries, rhubarb, sugar, and lemon juice to a heavy bottomed pot over medium heat. Scrape in the seeds from half of the vanilla bean.
4. Allow jam to come to a simmer. Keep at a simmer, adjusting heat as needed until the jam has thickened.
5. Retrieve your freezer plate. Remove jam from heat while you test its consistency. Using a spoon, spread some jam across the cold plate. Push your spoon through the jam, looking for it to wrinkle and not fill back in. If you're happy with its consistency, move onto the next step. If it's not quite done, return to the heat and simmer for 3-5 more minutes.
6. Ladle jam into sanitized jars and allow to cool. Seal with a lid and refrigerate. Enjoy within 2 weeks.
Have you tried our recipe? Leave a comment below letting us know how it went! Not big into DIY cooking and canning? Shop our line of small batch jams here.
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