Is Your Home Ready For Winter?
It is that time of year. All of those pesky issues that you have been putting off make themselves known again.
Your kitchen pipes freeze because the insulation is too thin on that wall.
You realize you did not clean out your gutters this summer.
Snow is causing water damage.
Whatever the issue may be, it is possible you are in a position to be needing replacement home finishes. The good news: we are in a position to help you! Our abundance of knowledgeable Product Specialists are open for appointments to show you what options are available to you.
If you need a little inspiration, check out a few of our suppliers featured below!
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Have you completed a project with Earth Elements? We would love to share your unique design photos! Email us at info@earthelements.com.
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Knock on Wood
Arrigoni
If you have not yet heard about Arrigoni Woods floors, you should definitely take a moment to familiarize yourself.
As a top supplier and manufacturer of European Wood floor and wall products, Arrigoni aims to create a unique experience. A floor from either their in-house Arrigoni brand or one of their other manufacturers - Admonter, Geyer, and Praschberger - is sure to be a spectacular addition to a home.
Because their production is directly overseen by the company's owner and they have a select few employees who have shown their dedication, you can be sure that your product will be handled with care and intense attention to detail.
Aside from the obvious efforts within their company structure, Arrigoni also sets itself apart from other suppliers and manufacturers as they specialize in a particular engineered floor that allows their widths to range from 6- to 13-inches and lengths up to 14 feet. With the layered construction of their floors, Arrigoni has much more stable floors than many other wood flooring products on the market.
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Just Add Water
Dornbracht
With its headquarters in Iserlohn, Germany, Dornbracht is one of the leading suppliers and manufacturers of designer bath, kitchen, and spa fittings. The company was founded in 1950 and is active in over 125 markets worldwide.
Among many things, Dornbracht's quality of product is impeccable. Using their innovative technology, Dornbracht can have much higher standards in their manufacturing process to ensure each and every product is created with a level of superiority unlike many. Only with their caution and intense attention to detail, can Dornbracht confidently stamp "Made in Germany" on their products.
However, Dornbracht's notoriety has not been solely based on their quality of product, though important. What makes them the company they are is their design and innovation. They are always coming up with new systems for your home that are unlike anything seen on the market. The worldwide recognition they have received is due in part to their unique design principles inspired by artists, architects, philosophers, and designers.
Schedule an appointment with one of our plumbing Product Specialists to discover what Dornbracht finishes are available to you.
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Just a Stone's Throw Away
Walker Zanger
After almost 60 years in business, Walker Zanger has solidified their position in the tile and slab industry. Upon their inception, they aimed to cultivate a selection of products that are not only "inventive, beautiful and technically-complex" but also reach the many far niches of the tile and slab markets. Their vast range of products includes something for even the most selective client.
Whether you are looking for ceramic, glass, stone or porcelain, Walker Zanger has options. While they supply your basics and classics, they are constantly adding to and refining their selection to incorporate new, creative designs. At Walker Zanger, they understand the importance of keeping with the times. They make sure that not only do the newest trends make their way into their lines, but that they are accessible to anyone.
From their humble beginnings as a furniture manufacturer, to their current state as a family-owned tile and slab supplier and manufacturer, Walker Zanger understands the importance of "relationships, consistency, and integrity" in the industry and constantly strive to be the best of their kind.
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Get 5% cash back when you spend $10,000 or more on qualifying Viking appliances.
Eligible products must be current models as of January 1, 2020 and include Viking 5 and Viking 7 Series, Viking Tuscany, Virtuoso, Viking Outdoor, and 3 Series Refrigeration (RVRF3361SS).
Your invoice must be dated between January 1, 2020 and December 31, 2020 and product must be delivered by March 31, 2020.
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RECIPE OF THE MONTH:
French Toast Bread Pudding with Crunchy Almond Streusel
Talk about a brunch dish worthy of company! This over-the-top bread pudding is the perfect item to impress friends coming over for breakfast; that said, it's just as fantastic savored on an indulgent, lazy morning with the family. If you prefer, you can cut the recipe in half and bake the bread pudding in an 8- or 9-inch square baking dish.
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Ingredients
Streusel
1 cup all-purpose flour
1 cup sliced almonds
1/2 cup lightly packed light brown sugar
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter, melted
Butter Maple Syrup
1 cup maple syrup
3 tablespoons unsalted butter
2 tablespoons light brown sugar
1/2 teaspoon kosher salt
Bread Pudding
1 tablespoon unsalted butter, softened
1 loaf challah or brioche (about 12 ounces) torn into uneven chunks
3 cups whole milk
2 cups heavy cream
8 large eggs
1/4 cup maple syrup
1/4 cup lightly packed light brown sugar
1 tablespoon vanilla extract
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon kosher salt
1/2 teaspoon ground nutmeg
1/4 teaspoon almond extract (optional)
Make the streusel:
- In a large bowl, stir together the flour, almonds, brown sugar, granulated sugar, cinnamon, and salt.
- Stir in the butter and then use your fingertips to blend the streusel until it forms uneven clumps.
- Set aside.
Make the bread pudding:
- Preheat the oven to CONVECTION/BAKE 350 degrees Fahrenheit.
- Grease a 9-by-13-inch baking dish with the softened butter.
- Place the bread chunks in the baking dish in an even layer and set aside.
- Whisk together the milk, cream, eggs, maple syrup, brown sugar, vanilla extract, cinnamon, allspice, salt, nutmeg, and almond extract (if using) in a large bowl, then pour it over the bread.
- Gently press the challah down until submerged, then ley the mixture stand for about 10 minutes.
- Sprinkle the streusel evenly over the top.
- Bake until puffed and golden brown, about 40 minutes.
- Remove from the oven and set aside for 10 minutes before serving.
Make the buttered maple syrup:
- While the bread pudding cools, combine the maple syrup, butter, brown sugar, and salt in a 2-cup heat-safe measuring cup.
- Microwave on high for 15-second intervals, stirring in between, until the butter is melted.
- Serve the bread pudding with the buttered maple syrup.
Variations:
Raspberry
Omit the strusel. Omit the nutmeg and almond extract. Just before serving, sprinkle 2 cups fresh raspberries over the top of the bread pudding, pressing some of them into the custard. Sprinkle 3/4 cup coarse raw sugar (such as turbinado) over the berries before baking. Increase the baking time to 50 minutes. For the syrup, substitute 1 cup seedless raspberry jam for the maple syrup and omit the brown sugar.
Vanilla-Orange
Omit the streusel. Increase the vanilla extract to 4 teaspoons and omit the cinnamon, allspice, and nutmeg. Substitute 1 tablespoon finely grated orange zest and 1/4 teaspoon orange oil for the almond extract. Sprinkle 3/4 cup coarse raw sugar (such as turbinado) over the top before baking.
Pro Tips:
Like most bread puddings, you can also assemble this one the night before, then just sprinkle it with streusel before baking.
For best results when baking, be sure the rack is in the middle position. if you're working with a tall pan, such as a Bundt pan, use the bottom position.
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"I know the look of an apple that is roasting and sizzling on the hearth on a winter's evening, and I know the comfort that comes of eating it hot, along with some sugar and a drench of cream... I know how the nuts taken in conjunction with winter apples, cider, and doughnuts, make old people's tales and old jokes sound fresh and crisp and enchanting." - Mark Twain
-Earth Elements® Team-
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