Remember me introducing you to all my favorite pieces from Falcon in July when I share a delish recipe for a peach pie and a quiche lorraine?! You can refresh your memory on this post here. I also made a delish Cherry Clafouti using one of my most beloved Falcon pieces! And today I am going to share two more recipes I made for Thanksgiving using my newest Falcon pieces! How many Falcon pieces are too many?! LOL! Asking for a friend.

Their enamelware is so beautiful, so functional, and so light and compact to store. We have very little storage in our kitchen and an open pantry so Falcon really suits us perfectly. It’s also so easy to clean. It’s timeless and durable! Falcon is a UK company that now ships to the US, which is great because their quality and colors are the best out there. Enamelware is also great for camping trips as it packs light to stay nimble and agile on your travels! So it’s just incredibly versatile.

SINCE THE 1920S FALCON ENAMELWARE HAS BEEN AN ICON OF BRITISH HOME LIFE.

Originally manufactured in the Black Country area near Birmingham, England, Joe Kleiner & Sons created the original enamelware brand, distinctively ice-white with the blue rim, the classic design is still instantly recognisable to this day. In 2011, the original collection was revitalised – creating new colours and cookware sets along with increasing the gauge of the classic mug, making the products more durable and hard wearing.

They continue to expand the range, by developing new tooling for beautiful yet functional products and now successfully selling in over 50 countries around the world.

As well as timeless elegance, Falcon Enamelware has enduring strength. Enamelware is porcelain fused onto heavy-gauge steel, giving it many admirable qualities - durability, smoothness and chemical-resistance. It can assume brilliant, long-lasting colours, and cannot burn. If you drop it, it may chip but it won’t break. Dishwasher-safe and oven-safe up to 530F / 270C, it can also be used on gas and electric hobs.

You can sign up for their mailing list, follow them on Twitter, Instagram or Facebook to be the first to hear about new launches.

Falcon Enamelware is a staple that is made to be collectible and last for generations. Mix and Match colors for a colorful table setting and just have fun with it!

Here are the newest pieces I just added!

LARGE SALAD BOWL- THis larger salad bowl is a statement piece for serving a feast. Oven safe, it can also be used for baked oatmeal or your favourite pie.

SERVING TRAY-A deep sturdy enamel tray, ideal for loading up with slices of cake and a pot of tea.

LOAF TIN- This narrow bake tin is slightly longer than a standard loaf tin to give a more slender bake; perfect for baking bread or loaf cakes

LADLE- Falcon’s range of kitchen Utensils, available in their iconic ice-white color are great for portioning a pie, dishing up home made puddings or serving gravy. Combine with their new Utensil Pot to complete the set.

They have some select items on sale too for their Black Friday sale too which will be going on through Monday!

Shop it now.

They were the perfect pieces for my Thanksgiving table and will be so perfect and festive for my Christmas dinner too! Going to share the recipes for the festive salad I made and the Chicken and Dumplings soup.

pomegranate avocado salad with candied walnuts Recipe (from HALF BAKED HARVEST)

INGREDIENTS

1 1/2 cups raw walnuts
1/3 cup real maple syrup
1/2 teaspoon cayenne pepper
6 cups mustard greens or mixed greens
2 cups baby arugula
2 persimmons, thinly sliced
1 avocado, sliced
arils from 1-2 pomegranates
6 ounces blue cheese, crumbed

POMEGRANATE VINAIGRETTE

1/3 cup extra virgin olive oil
2 tablespoons balsamic vinegar or red wine vinegar
2 tablespoons pomegranate juice
2 teaspoons orange zest
kosher salt and pepper to taste

INSTRUCTIONS

1. Preheat the oven 375 degrees F. Line a baking sheet with parchment paper. Add the walnuts to the baking sheet and toss with the maple syrup, cayenne and a pinch of salt. Bake for 15-20 minutes, stirring 2-3 time throughout cooking until the walnuts are toasted and golden. Remove from the oven and spread the walnuts in one layer. Allow to cool.

2. Add the greens to a large bowl. Add the persimmons, avocado, pomegranate arils, walnuts, and blue cheese. Give the salad a gentle toss.

3. To make the vinaigrette, combine the olive oil, balsamic vinegar, pomegranate juice, orange zest, and a pinch each of salt an pepper in a bowl or glass jar. Drizzle the dressing over the salad or serve alongside the salad.

Chicken and Dumplings Recipe (From Ree Drummond)

IngredientS:

Chicken:

2 tablespoons butter

2 tablespoons olive oil

1 whole chicken, cut into pieces (cut-up fryer)

Salt and freshly ground black pepper

1/2 cup finely diced carrots

1/2 cup finely diced celery

1 medium onion, finely diced

1/2 teaspoon ground thyme

1/4 teaspoon turmeric

6 cups low-sodium chicken broth

Dumplings:

1 1/2 cups all-purpose flour

1/2 cup yellow cornmeal

1 heaping tablespoon baking powder

1 teaspoon kosher salt

2 cups half-and-half

2 tablespoons all-purpose flour

2 tablespoons minced fresh parsley, optional

Salt, as needed

DIRECTIONS

For the chicken: Melt the butter in a pot over medium-high heat and add the olive oil. Sprinkle the chicken with salt and pepper. In 2 batches, brown the chicken on both sides and remove to a clean plate.

In the same pot, add the diced carrots, celery and onions. Stir and cook for 3 to 4 minutes over medium-low heat. Stir in the ground thyme and turmeric, then pour in the chicken broth. Stir to combine, then add the browned chicken. Cover the pot and simmer for 20 minutes.

For the dumplings: While the chicken is simmering, make the dough for the dumplings. Sift together the flour, cornmeal, baking powder and salt in a bowl, then add 1 1/2 cups of the half-and-half, stirring gently to combine. Set aside.

Remove the chicken from the pot and set aside on a plate. Use 2 forks to remove the chicken from the bones. Shred the chicken, then add it back to the pot. Mix together the remaining 1/2 cup half-and-half and flour, then add it to the pot and stir to combine.

Drop tablespoons of dumpling dough into the simmering pot. Add the minced parsley if using. Cover the pot and continue to simmer for 15 minutes. Check the seasoning; add salt if needed. Allow to sit for 10 minutes before serving.

Soooooo delish!!! Was not incredibly happy with how my blue corn cheddar loaf came out so I am going to practice that recipe of mine and I will share it around Christmas time!