10 Ways You Can Use Tomatoes

 

August 9th 2013

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Don’t you just love tomatoes in the Summer?  Unless you live in Israel (finally, recipes you guys can use all year), the fresh tomatoes during the year often make me forget that I even like tomatoes.  I can usually do okay with grape tomatoes all year, but you can’t do everything with those little guys and when you actually get a fresh juicy red ripe tomato you must find fresh juicy ways to use them.

Here we are sharing 10 fresh ways to use tomatoes that are worth a trip to the Farmer’s market or just might convince you to grow your own next year.

Make sure to tell me what you think of this roundup in the comments below and share any of your favorite tomato recipes by submitting them here.

tomato tart tatin

Tomato Tart Tatin

You can slice tomatoes and layer atop a thin sheet of puff pastry or spend a little more time with your tomatoes and pastry and make this gorgeously presented tart.  I am thinking this would be a really nice high holiday recipe, it even has some honey.

Eggplant and Tomato Crostini

Eggplants are also in season right now and they pair beautifully with tomatoes.  Try this spread on bread as written for a crostini or serve as a salad or spread with pita and hummus.

Fried Green Tomatoes

A classic end of Summer treat, but they really can work with any firm tomato.  My sister in law confessed to making these nightly to put inside a grilled cheese using those 100 calorie sandwich thins, how would  you eat them?

Tofu Tomato Salad

Tomato salad is always a great choice with fresh tomatoes, just sprinkle over some basil, salt and pepper and maybe a drizzle of good quality olive oil and you are all set.   Turn that into a meal by adding some tofu and serving with some crusty bread.

Roasted Tomatoes with Blue Cheese

When you just want to add a little color to your plate, try a roasted tomato.  You can simply top it with breadcrumbs for a tasty side, but this version steps it up with a bit of blue cheese.  Would be wonderful along side a light flavored fish.

Fresh Tomato Soup with Harissa and Yogurt

Of course tomatoes make amazing soup of any kind.  I love any of our 16 gazpacho recipes, but for a change this tomato soup mixes in harissa and yogurt.

Matbucha

Matbucha can and is made all year, but it really is not the same as when you make it in the Summer with fresh tomatoes and fresh peppers.  I highly recommend you take the time and make a big batch in the next few weeks when these vegetables are at their peak.

Quinoa Stuffed Tomato

Don’t forget that tomatoes make great disposable bowls.  Just core them and stuff them with anything you like.

Grilled Corn, Basil and Tomato Salad

Fresh Tomato Sauce

Last, but not least, make fresh tomato sauce for pasta or pizza or really anything.  When the tomatoes are overflowing and even overripe you can turn them into a flavorful sauce that you can freeze or can for use all year long.

Do you have any new tomato recipes?

 

 

 


 

Grilled Duck Sauce Recipes

 

August 8th 2013

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I’m basically a make-it-from-scratch cook. But there are a few store-bought, packaged products I couldn’t do without: canned stock, pizza dough and Gold’s Duck Sauce. Two kinds of Gold’s Duck Sauce actually, Sweet & Sour and Hot & Spicy.

Gold’s Duck Sauce is an old friend. My mother always had a jar of it in the fridge when I was growing up. She bought it for the same reasons I do: because this stuff is so reliable and useful you can’t not keep some on standby.

Naturally, like nearly everyone else I know, we eat Duck Sauce with Chinese food. But I also serve it with all-American chicken nuggets because it provides a soft, sweet, piquant balance to the rich, crunchy crusted meat. And I slather it on top of turkey burgers to vie with the smoky grill flavors.

Duck Sauce makes it easy to get a quick dinner on the table. I pour some over chicken parts, shove the pan into the oven and in about a half hour the meal is done. The sauce keeps the meat moist and gives the surface a sweet, satisfyingly crispy edge. I’ve used the same “recipe” for veal roast and duck legs (but usually add a sprig or two of rosemary to the pan).

If I’m feeling slightly more ambitious I mix Dijon mustard into the Duck Sauce. Or a few chopped scallions, fresh ginger and chopped fresh chili peppers. Honestly, Duck Sauce is so versatile you can blend it with all sorts of different ingredients.

This versatility is what makes Gold’s Duck Sauce especially noteworthy during the summer, when my family tends to appreciate all things “grilled.” I combine Duck Sauce with ingredients such as V-8 juice, soy sauce, brandy and so on to use as a marinade for meat, fish and poultry. Sometimes I blend it with other condiments, sweeteners and seasonings (like ketchup, mustard, harissa and molasses) to make barbecue sauce for hearty cuts of beef and lamb.

Lamb Kebabs are a summertime favorite for us. I marinate them before grilling; my recipe is forgiving and easy to prepare. Add a salad and some corn on the cob and there’s dinner.

 

One of my family’s favorites is Barbecued Brisket with Duck-Mango-Barbecue-Sauce. I slow-cook the meat in the oven two days before, remove any fat and save the pan juices for other recipes. Then all I have to do is heat the brisket on the grill and keep slathering on sauce on until the meat is hot, glazed and crispy. It tastes terrific from the oven too (425 degrees) as I found out recently on a rainy Sunday.

Get the recipes:

Lamb Kebabs with Duck Sauce

Duck Mango BBQ Sauce


 

Join Us At The New Evergreen Market in Monsey This...

 

August 7th 2013

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This week we have another exciting LIVE demo for you taking place in Monsey, NY.  Join Shifra Klein, the Editor-in-Chief of our Joy of Kosher with Jamie Geller magazine as she teaches you to prepare her Barbecued Braised Roast using Gold’s BBQ Sauce, Secret Ingredient Coleslaw and Deviled Eggs.  Come and learn and taste and be entertained before you explore the new Supermarket.

You will also receive a free copy of our Summer issue of the magazine with more #goforthegolds recipes.  Start planning for Yom Tov and check out this gorgeous new supermarket.

Evergreen Kosher Market
Highway 59, Monsey, NY 10952, USA
(845) 352-4400

2:30 pm EST

Evergreen is a new 30,000 square foot kosher supermarket that will blow you away.  It is described as a “Full Service/Full Value” market catering to a diverse clientele.  They offer a broad range of products from unique gourmet finds to products you can buy in bulk.  It’s store within a store concept offers Blossoms Florist and Sage Health and Wellness.

Let us know if you have been to the store yet in the comments below and make sure to come check it out This Sunday!!


 

5 Recipes That Will Teach You About Prime Rib

 

August 7th 2013

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The first lesson I learned, marrying into a fourth-generation family of butchers, was that the popular kosher cuts such as Scotch Fillet would never make it onto our table. This cut was ‘for the customers’ and it was not negotiable! In fact, it was very reluctantly, that I was given a Prime Rib roast for this photographic shoot.

Raw Prime Rib

It is in this section of the ribs (which includes seven ribs) that the Prime Rib Roast is found housing the tender Scotch Fillet or Rib-eye roast. While still attached to the rib bones it is called a Standing Rib Roast and makes a wonderful impression as it stands arched firmly on its flat-boned base, try this Prime Rib with Roasted Garlic and Horseradish Crust.

This roast can also be French-trimmed, where all the meat and fat are removed along the length of the bone tips for that extra-clean look, try Rub Me Up The Right Way French Roast.

Removed from the bones, as a whole piece, this can be served as a boneless Rib Eye roast where the eye of this muscle is encased by a less firm but very tender flap, try my Rolls Royce Rib Roast. This boneless cut of meat can be sliced into individual steaks either known as Scotch Fillet or Rib Eye steaks and has to be the most preferred cut by most chefs, kosher or not.

These steaks cut on the bone, I refer to as ‘T-bones’ or Bone-in Rib Eye Steaks.  Try my Double Dunked T-Bone Steaks.

I always suggest whole roasts and steaks, off the bone, be vacuum packed and placed in the lowest shelf of your fridge for at least two weeks. Wet aging steaks in vacuum packed bags (where all the air has been removed) really helps to tenderize them. Dry aging meat (hanging meat in a controlled, closely watched, refrigerated environment) in a regular domestic fridge is very difficult as the fridge is continually being opened and closed and a constant uninterrupted temperature cannot be maintained. Steakhouses and butchers have special rooms and refrigerated areas to do this and larger primal cuts of (bone in) meats can benefit from this process.

Here’s a little tip: When next ordering your Scotch Fillet or Prime Rib roast (off the bone) ask your butcher to remove the ‘flap’which wraps around the eye of the roast and pack it separately. This flap, sprinkled with Montreal Steak spice and grilled on the BBQ is absolutely delicious.

carpaccio with tomato viniagrette

The eye of the Rib roast/Scotch Fillet makes a wonderful roast and for me and is the best cut for Beef Carpaccio.

So, you may ask, what happens to the ribs from which the whole Rib Eye/Scotch Fillet was removed? We call those ‘Steakhouse beef ribs’ in South Africa and one of my all time favourite meals has to be a Rack of Sticky Basted Smoked Steakhouse Ribs.  Ribs can be served as a rack (7 ribs per rack), cut into 3 or 4 ribs per rack, cut in half vertically to create a strip effect or cut into individual ribs.

Prime Rib with Roasted Garlic and Horseradish Crust

Rub Me Up The Right Way French Roast

Double Dunked T-Bone Steaks

Beef Carpaccio

Rack of Sticky Basted Smoked Steakhouse Ribs


 

Condiments For The Fish Course *Giveaway*

 

August 6th 2013

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“Would you like some gefilte with your condiments?” Hubby always asks me.

Quite like I do with a hot dog – I smother the poor thing with this and that until one wonders if I actually even like it. I do.  But I like it more with horseradish.  And even more with mayo.  And some more with hummus, Turkish salad, marinara and wasabi sauce.  Not all together.  The mayo and horseradish (can) go together, the hummus and Turkish salad work well in tandem, the marinara flies solo, as does the wasabi.

Wasabi sauce, although from a different culture and  different cuisine, unlike most of my other selects, actually is a fish condiment.  So now that Gold’s Wasabi Sauce is a staple in my fridge for both my gefilte and my sushi I’ve had to think up a few more fishy things to do with it….

Don’t miss my Avocado and Seared Tuna Steak Salad. Think of this as a really dressed up tuna salad for those with refined palettes.  I am so obviously one of those!  I mean come on did you see my list of favorite gefilte condiments above?

Tarragon Fish Croquettes with Honey Wasabi Dipping Sauce

Tarragon Fish Croquettes with Honey Wasabi Dipping Sauce

This recipe calls for cod but try something else like salmon or… gasp… gefilte!!!

Sesame Crusted Yellowfin Tuna with Wasabi Sauce

Asian inspired, I serve this baby with pickled ginger as well.

What (unexpected condiment) do you eat with your gefilte?


***Giveaway***Let us know in the comments below and enter to WIN $50 Gold’s prize package, filled with condiments for every course.
a Rafflecopter giveaway

Disclaimer: This is a sponsored post and giveaway as part of a partnership with Gold’s. All thoughts and opinions expressed are my own.


 

Watch Honey Chicken Video

 

August 5th 2013

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Jamie Geller makes honey chicken for Rosh Hashanah or any time really.  Add some sweetness to your life any time.

Click here to get this recipe written out and ready to print.


 

24 Hours in Philadelphia

 

August 5th 2013

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Although the Spirit of 1776 still lingers in the Philadelphia air, some of the most exciting things happening in Philadelphia are of a recent vintage.  From innovative and interactive museums to a surprising array of moderately-priced kosher restaurants, Philadelphia has a lot to offer and conveniently located just a short drive from Baltimore/Washington and New York City, it’s easy to spend 24 hours in Philadelphia.

Photo credit: Barnes Foundation

We started our day at The Barnes Foundation, a magnificent art museum that moved from Lower Merion to its stunning downtown Philadelphia location in 2011. Established by Albert C. Barnes in 1922, the Barnes holds one of the finest collections of post-impressionist and early modern paintings in America, with extensive holdings by Pierre-Auguste Renoir, Paul Cézanne, Henri Matisse, Pablo Picasso, Henri Rousseau, Amedeo Modigliani, Chaim Soutine and Giorgio de Chirico, as well as American masters and decorative arts from around the globe.

All those still-life portraits can make you hungry and Philadelphia boasts a number of affordable options for lunch.  Mama’s Vegetarian is a popular spot for falafel, salads and other Middle Eastern fare.  For carnivores, Judah Mediterranean Grill and Hamifgash offer glatt kosher Israeli food and other tastes of the Mediterranean.  There are also two Chinese restaurants and a vegan pizza shop that are under some form of kosher supervision.

We decided to venture outside of the city to try Citron and Rose, an upscale restaurant located in Lower Merion (about 20 minutes from downtown Philly).  Owner David Magerman and Chef Michael Solomonov opened the restaurant to rave reviews in 2012 before splitting up a few months ago over creative differences.

Chef Karen Nicolas, who was named “Best New Chef” by Food & Wine in 2012, is now behind the kitchen at Citron and Rose and although this was my first visit to the restaurant, it’s hard to imagine a much better dining experience regardless of who was wearing the apron.  The restaurant aims to take traditional Jewish foods and present them with a modern, creative edge.  I enjoyed Spinach-Kasha Croquettes with seeded gherkin relish and cascabel pepper aioli as my starter.  I also had both the Citron Burger served with tomato confit, sauce remoulade and saffron-onion pickles and absolutely loved the Spit Roasted Lamb Reuben served with sauerkraut, roasted red pepper and thousand island dressing on a thinly sliced rye crisp.

After lunch, we visited The National Museum of American Jewish History, located adjacent to the Independence Mall in Philadelphia.  The Museum highlights the 350-year history of Jews in America, and vividly and poignantly shares the story of the American Jewish experience from before the American Revolution through the turbulent 20th century where World War II and the Holocaust as well as assimilation, the civil rights movement and prosperity challenged traditional Jewish identity.

Since it was July 4th, my evening entertainment was skyward.  The City puts together a massive street party followed by some of the best fireworks in the country, set against the backdrop of the Philadelphia Museum of Art (cue the “Rocky” theme song).  All in all it was a wonderful day in Philadelphia and I look forward to my next visit.

If you live nearby or recently came back from Philly, share some of your recommendations and kosher travel tips below.  We’d love to hear from you!

 


 

The 7 Best Zucchini Recipes – New Ways To...

 

August 2nd 2013

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I will never forget the first Summer I was part of a CSA (Community Supported Agriculture).  It was about 10 years ago and I was living in D.C. and they had a drop off location on the way home from work, so it was perfect.  Each week I would go and discover new produce from the farm I supported including many foods I had never seen before.  Some things they had less of and some they had more of, that is the nature of farm business.  We didn’t get any edible corn that year, but we did get an abundance of Summer squash.  Once they started handing out squash, they didn’t stop.  It was the one vegetable that you could take as you wanted and there was still more to go around and oh, I forgot to mention the size of some of these squash, they were enormous.  If only I knew then what I know now, there are so many ways to cook squash and they are all delicious.  Of course there is kugel and muffins and latkes and you can find those and more here when you search for zucchini, but when those get old check out these newbies.

Zucchini Spaghetti Primavera

This recipe first appeared in last Summer’s issue of Joy of Kosher with Jamie Geller Magazine and it is real favorite.  I even bought a julienne peeler just to make it and I am so glad I did.  Low calorie and filling dinner any night of the week and you can top it with the vegetables like in this recipe or any tomato sauce.

Cranberry Quinoa Stuffed Zucchini

Stuffing a zucchini really brings it into the lime light.  This stuffed zucchini could really be a full meal or a filling side dish, but don’t stop with cranberry quinoa, anything goes.  You can even stuff it with some spiced ground beef or turkey, use this recipe to inspire.

Zucchini Soup Shooters

Zucchini Soup Shooters

If you are having company they will love these fun shooters made from zucchini, but you can easily turn this recipe into a nice bowl of soup too served hot or cold.

zucchini dill salad

Zucchini Dill Salad

From our Israeli friends, this Zucchini salad is made with raw zucchini, just shredded and flavored, I love to eat zucchini this way.

Zucchini Goat Cheese Tarts

I almost forgot about these, zucchini and goat cheese in puff pastry, what can be bad?

Zucchini Babaganoush

Now you can turn your zucchini into fabulous salatim.  Starting with this Zucchini Babaganoush, which is grilled and mixed with tehina and offers a nice alternative to hummus.

Zucchini Spread

Don’t miss this ultra simple Zucchini Spread, sometimes called zucchini butter.  It is really just shredded zucchini sauteed in a bit of olive oil until it turns into a nice jam like consistency.  Perfect spread on bread with a little sprinkled on dukkah.  I just made this last week and at the whole thing in two meals.

Note, all these recipes are using different kinds of zucchini, but any Summer squash should work.

What are you favorite summer squash recipes?

 


 

Chocolate Swirl Bread Like Babka

 

August 1st 2013

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When you move to Israel, you are constantly astounded at how different it is from the States. Everything, and I mean everything, is different from the size of paper, the fact that you pay for your medical insurance in the post office, and that chocolate is a type of sandwich not a bar.
I can’t tell you how or why, but I can most definitely tell you that chocolate sandwiches are not only an option but the option of choice when it comes to sandwiches. When I first arrived here, I found the concept of putting chocolate in between two pieces of bread bizarre and now that I am here for a number of years; I still find it to be incredibly weird.

For me chocolate spread was like coconut macaroons, it only existed on Passover. Seeing it sold here all year round and in great bulk is somewhat entertaining. So entertaining that my friend once called it chocolate fondue without a fire, which if you tried it, is no stretch of the imagination.

Honestly, the fondue angle works for me. Chocolate is meant to be a dessert, not a sandwich. When I say this to Israelis, they say that chocolate sandwiches area to Israelis what peanut butter sandwiches are to Americans: purely delightful and sugar filled ‘witchcraft.’

July is the beginning of summer camp season in Israel. School is finally over and the heat is at it’s peak and the season of excitement has just began. Every morning I see kids with bright colored t-shirts and hats with not so clever word play printed across the front.
You might be asking what does summer camp have to do with chocolate sandwiches; well, the answer is everything. Today, and probably every day of the summer, the kids of Israel will be eating the well balanced lunch of a chocolate sandwich with ‘choco’ or chocolate milk at their day camps.

Chocolate sandwiches aren’t Israel’s summer food, but the meal of choice for anyone under 12 all year round.  So this recipe takes the national sandwich and gives it a new spin or swirl. Instead of spreading chocolate spread on slices of fully baked bread and calling it a day; it creates a loaf of warm fresh bread baked with gooey delicious chocolate filling. In fact, only when you cut into the loaf of bread do you realize that it’s not your usual loaf of plain old white bread but a revolutionary version of everyone’s favorite summer camp snack.

This recipe uses the same technique as babka. If you’ve never made a babka don’t worry, it’s not nearly as complicated as you think. It’s basically like shaping a deli roll but you pinch the edges together. The bread wash technique comes from the baking of soft pretzels and will give you bread a nice crunch and gleam.

When you cut into the loaf, you will see these tantalizing chocolate swirls which create a fun and delicious dessert. Slice and serve this bread fresh out of the oven to be able to really appreciate the rich chocolate layers.  If the impossible happens, and there are any leftovers, I recommend reheating them in the oven; but this dessert bread is delicious at room temperature too!

Click here for the full recipe for Chocolate Swirl Bread


 

The Village of Hope

 

July 31st 2013

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Just north of the Jezreel Valley, slightly east of Haifa is a small town called Kfar Tikva or Village of Hope. This town was started in 1964 with the idea of creating an environment where disabled people of all ages, type of disability, and level of personal capability would be able to develop and realize their potential, though various jobs and projects that also help to integrate them into typical everyday society. The community now numbering some 200 people is also the home of Tulip Winery.

Tulip Winery joined the community in 2003.  They developed a program where these very special individuals could participate in the harvest of grapes, the bottling process and assist on guided tours of the facilities.  The Yitzhaki Family, founders of the winery, had a vision to provide premium wines that offered the best value for your money.

Now, 10 years later, this vision has become a reality.  Tulip Winery has placed itself at the elite of Israel’s wineries.  They have won awards and acclamations internationally, including Robert Parkers 90+ rating, Finger Lakes International Wine Competition Gold Medals, ‘I Wine Review’ 90 + ranking, Wine Spectator 90+ ratings and many others in The US, France, Israel, Argentina and Italy.

Tulip Winery is considered a rising star on the map of boutique wineries in Israel.  They received their kosher certification in 2010 and are still able to maintain their prices between $27 and $37 for the entire line.

In choosing Kfar Tikvah as their home, the Yitzhaki family combined their love of wine with their dedication to the community.  In addition, the winery works to bring more awareness to the special needs community and insists that Kfar Tikva is celebrated for their work whenever possible.  They recently started a new project called, Do Not Label.

Do Not Label is a social project is designed to bridge the gaps between ‘regular’ society and people with disabilities, with the goal of removing the ‘label’ of disability and showing the world that these very special people have value.  Part of the project was an art contest to help find a new label for their leading wine, Black Tulip (not yet kosher).

The winner was David Ashkenazi, a talented creator with Down syndrome from the Akim association.

The Kosher Wines

White Tulip – A Blend of two different grapes with very different characteristics.  70% Aromatic Gewurztraminer and 30% fresh crisp Sauvignon Blanc, this wine will go well with a wide variety of foods such as: fish, cheeses, and spicy Asian cuisines.  Average Price: $26.99

White Franc – Made from 65% cabernet Franc and 35% Sauvignon Blanc, this semi sweet white wine lends itself as a great Aperitif. It goes well with strong cheeses, fresh salads and summer fruits as well as all by itself.  Average Price: $26.99

Just Merlot – Aged 6-8 Months, this Merlot is perfect with Pasta dishes (especially with tomato base), or other Italian dishes such as Carpaccio.  Average Price $26.99

Just Cabernet – Aged 6-8 months, partly from organic vineyards, I suggest this wine to go along with barbecue or rich chicken meals.  Average Price $26.99

Mostly Shiraz – Made from 85% Shiraz and 15% Cabernet Sauvignon this is a perfect partner for stewed or smoked meats, or spicy full flavored roasts.  Average Price $32.99

Mostly Cabernet Franc – 85% Cabernet Franc and 15% Merlot lend themselves in this blend to match with grilled steak, and heavy Asian meals such as those in a Szechuan sauce.  Average Price: $32.99

Cabernet Reserve – This full bodied Cabernet is perfect alongside Grilled meats such as Assado, as well as stewed meats or pasta in a variety creamed sauces.  Average Price: $36.99

Syrah Reserve – this classic, elegant wine has 5% Petite Verdot added to give it that extra twist that will bring out all the best parts of roast beef or entrecote.  Average Price: $36.99

 

photo credits to http://tulip-winery.co.il


 

DIY Mercury Candle Holders with Gold’s Jars

 

July 31st 2013

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If you’re like me then you probably love Pinterest. I tend to go onto the site three to four times daily looking at different craft projects and adding them to my “I WANT TO DO THAT SOMEDAY” List.

Well one thing that I have always wanted to do was to make my own Mercury Glass Candle Holders. I love mercury glass especially the old distressed look of the design.

It’s actually a very simple technique that is pretty quick to do!

Here’s what you’ll need:

Glass Jar (The Gold’s small Duck Sauce jar is the PERFECT size for a candle holder)

Krylon Looking Mirror like Glass Spray Paint

Water Spray Bottle

Paper Towel

Step 1: Wash out your Gold’s Glass jar and dry it.

Step 2: Spray the looking glass spray paint in small short bursts traveling from one side of the glass to the other. You are going to layer the paint onto the candle holder. Try to stand a little back because if you are too close the paint will start to drip. Continue spraying until you have the desired opaqueness.

Step 3: As soon as you are finished spraying the paint onto the candle holder immediately spray water onto the glass – covering the entire surface.

Step 4: Wait 5-10 minutes. Using a paper towel dab all the water spots on the glass. You will start to notice that the paint will come off. You want that to happen. You can also gently rub more of the paint off to give it a more distressed and aged look.

Step 5: Once you are finished all you have to do is light a candle in the glass and watch your craft come alive!

I really hope you enjoyed this tutorial and for some more design inspiration here are some of my favorite Mercury Candle holders that I found on Pinterest.

From Pottery Barn