Kitchen And Bath Designer Degree
Piscataway, N.J. - JADO has introduced four new kitchen faucet designs that promise to stir the imaginations and the appetites of design-savvy faucet shoppers. Named for the cooking spices that served as their inspiration -- Basil, Cayenne, Coriander and Saffron -- each collection incorporates superior functionality with innovative ergonomic designs around such routine kitchen activities as rinsing pasta, washing hands, filling pots or rinsing the sink. The result is an inspiring suite of designs to revitalize the kitchen and enhance productivity.
All four collections include drip-free ceramic disc valve cartridges and eight-inch spouts that swivel either 150-degrees or 180-degrees. This generous range of motion permits greater flexibility in spout placement by the user, especially when it comes to filling large pots for cooking.
Each collection offers either a pullout nylon hose or a pull-down metal hose:
- Nylon hoses deliver a smoother, fuller range of motion.
- Metal hoses offer better control of the hand spray.
All Jado kitchen faucets are low-lead-compliant, meeting new NSF Standard 61/Section 9 and recently enacted lead requirements in California and Vermont
> Basil Collection: This new design is the perfect choice for those seeking a truly transitional style for their kitchens. The two-function hand spray makes it easy to change from aerated to spray with a simple press and turn to lock the activation button in place. Offering a full range of motion, the hand-spray handle has the freedom to complete any culinary task. The Basil Collection kitchen faucets are available in both single-lever and single-function pull-down options.
Coordinating bar versions are also available in single lever-and single-function pull-down models. Finish choices include polished chrome, old bronze, brushed nickel and ultra steel. Suggested retail pricing begins at $375 for the bar faucet and $475 for the kitchen faucets
> Cayenne Collection: Designed to offer the perfect complement to today’s top-selling kitchen appliances, this sleek and contemporary collection dazzles with a minimalist style that is balanced by surprising design elements. The faucet’s function-activation button may be personalized by placing it in front of or behind the hand spray. A chic joystick offers fingertip control of on/off operation and temperature.
All Cayenne faucets are available in polished chrome, brushed nickel and ultra steel. Suggested retail pricing starts at $550.
< Saffron Collection: Evoking the milieu of the most admired chefs, this new collection features a soft contemporary styling that brings professional kitchen design into the home. The stainless steel hose protector coil offers durability and flexibility, yet is removable for easy cleaning.
Available in polished chrome, brushed nickel and ultra steel, the Saffron Collection includes culinary and single-lever models, as well as a single-lever bar faucet. Suggested retail pricing starts at $485.
> Coriander Collection: Stepping firmly into the world of professional meal preparation, this collection embodies a trans-modern approach inspired by master chefs and their world-class kitchens. The smart, two-function hand spray and easy-to-use activation button in the pullout faucet model deliver the utmost in functionality and stylish appearance. With a 150-degree swivel spout and three finishes – polished chrome, brushed nickel and ultra steel – the Coriander Collection stands as a kitchen faucet design for both today and tomorrow. Suggested retail pricing starts at $475.
For more information on the new kitchen faucet collection or other JADO products, visit www.jadousa.com; or call 800-227-2734.
ABOUT AMERICAN STANDARD BRANDS
American Standard Brands is a leading North American manufacturer of a wide range of high quality kitchen and bath products including faucets, fixtures, furniture, vitreous china fixtures, cast iron sinks, whirlpool tubs and other related products. The company currently serves both the residential and commercial markets, employs more than 6,000 people in the U.S., Canada and Mexico and markets products under the American Standard®, Crane®, Eljer®, Porcher®, Jado® and Fiat® brands. American Standard Brands is an affiliated portfolio company of Sun Capital Partners with a minority interest held by Bain Capital Partners, Inc.
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CONTACTS: Nora DePalma, O’Reilly/DePalma for American Standard, (770) 772-4726, nora.depalma@oreilly-depalma.com
Jill Steuck, Director, Corporate Communications, American Standard Brands, (732) 980-3103, stueckj@AmericanStandard.com
CAPTIONS:
1) The JADO Basil is the perfect choice for transitional styled kitchens.
2) The contemporary JADO Cayenne complements to today's top-selling kitchen appliances.
3) The JADO Saffron Collection includes this culinary style faucet, as well as single-lever models.
4) The JADO Coriander Collection embodies a trans-modern approach inspired by master chefs and their world-class kitchens.
News Release (doc) - 441_JADO-Kitchen-Faucet-Collection.doc (906.00 kb)
News Release (pdf) - 441_JADO-Kitchen-Faucet-Collection.pdf (134.14 kb)
Download Hi-Res .tif images:
1) 441.222.h-Jado-Basil-Pull-Out-Kitchen-Faucet.zip (12.31 mb)
2) 441.221.h-Jado-Cayenne-Pull-Down-Kitchen-Faucet.zip (9.98 mb)
3) 441.223.h-Jado-Saffron-Culinary-Kitchen-Faucet-Sprayer-on.zip (11.9 mb)
4) Jado-Coriander-Cuilinary-Kitchen Faucet.zip (5.55 mb)
Apparently it is Citrus Curd Week on the Interwebs – and no one told me! I’ve been thinking for a couple of weeks now about what I was going to make for Tigress’ January Can Jam; citrus is a lovely and broad category and there are so many choices! There are a couple of marmalades that I make each winter that Tai loves; one a pink grapefruit version with bourbon vanilla bean, the other a spicy orange marmalade with Arbol chiles. However, I wanted something different. I have been meaning to search out a home-canning suitable recipe for fruit curd for a while and this seemed the perfect opportunity to share a great recipe for the Can Jam and make myself some delicious citrus curd. Apparently I wasn’t the only one with the curd idea this week. Marisa at Food in Jars and Laura over at (not so) Urban Hennery both made Meyer lemon curd this week. But, ha! I made lime curd. Totally different.
I used a recipe designed for home canning, developed by the National Center for Home Food Preservation. Because of all the eggs and butter, home-canned lime or lemon curd is not as stable as jam or pickles, and can only be stored at room temperature for a few months. Because of this limited shelf-storage, I was pretty careful to stick to the recipe – using bottled lime juice for “consistency in acidity” and not reducing the sugar (as I normally would) because sugar acts as a preservative. I wanted to make Key lime curd, but alas, no organic Key limes to be found in my hood (since you use so much of the peel, for marmalades or curds I always use organic fruit) nor could I find Key lime juice.
The flavor of this lime curd is quite lovely; as Tai puts it, it is not “smack you in the face” tangy like a traditional lemon curd, but a bit more subtle. He has been thoroughly enjoying it over chocolate ice cream for the last two days, while of course it would be wonderful as the base of a lime meringue pie, or I think, as the surprise filling to chocolate cupcakes. Frankly, I think both the bright yellow color and the smooth, silky texture suffer a bit on canning (the picture above is pre-canning); it’s still quite delicious, but I will probably reserve canning curd for those times when I need to ship a gift and otherwise freeze or make curd fresh. There you have it – my first Can Jam recipe and I tell you not to can it. Now that is different!
Adapted (barely) from Canned Lemon Curd at the National Center for Home Food Preservation
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Lime Curd for Canning
SPECIAL EQUIPMENT
- double boiler
- instant thermometer
- canning supplies
- fine mesh strainer
INGREDIENTS
- zest from 6 organic limes, divided
- 2 and 1/2 cups superfine sugar (or regular sugar, buzzed in the food processor for a couple of minutes)
- 7 large egg yolks
- 4 large eggs
- 1 cup bottled lime juice
- 6 oz (3/4 cup) butter, chilled, cut into 3/4-inch pieces
- pinch Kosher salt
METHODS
- Prepare canner, jars and lids. Do not heat canner water to boiling; hold at 180 degrees F.
- Combine superfine sugar and lime zest from 4 limes in a small bowl; whisk well to mix, and allow to sit for 30 minutes (reserve lime flesh for another recipe, like Blackberry Lime Jam).
- Heat water in the bottom of a double boiler until it boils gently (do not allow water to touch the top double boiler pan). In the top double boiler pan, off heat, whisk together eggs and egg yolks; add sugar/zest mixture and blend until smooth. Blend in lime juice.
- Place the top of the double boiler pan on the stove over the bottom pan. Add in butter pieces. Stir gently but constantly until mixture reaches a temperature of 170 degrees F (about 10 minutes). Remove from stove and continue to stir until the curd thickens (about 5 minutes). Strain though the fine mesh strainer into a heat-proof bowl. Add remaining zest and fold to incorporate.
- Fill hot curd into clean, hot 8-oz or 4-oz jars, leaving 1/2-inch headspace. Remove air bubbles, wipe rims, afix lids and place in 180-degree water bath canner. Heat water bath slowly until it reaches boiling (about 25 to 30 minutes according to original recipe), then start the timer for processing; process lime curd for 15 minutes.
Yields about 6 half-pint jars.
OPTIONS
- The processing time developed for this recipe includes heating the curd in a water bath that starts at 180 degrees F, reaches boiling, and then continues to boil for 15 minutes. The NCFHP states that heating from 180 degrees to boiling should take about 25 to 30 minutes; it took less than 10 minutes on my stove. I turned the heat off, let the boil subside, and then put the heat on very low for an extra 15 minutes, for a total of 25 mintues of pre-boiling processing, then raised the heat to boiling again and processed for 15 minutes. It’s a cumbersome way of processing, but I wanted to give my curd the best chance for remaining stable as long as possible. Since this curd is shelf-stable for only 3 to 4 months; make sure you label it with the date, or, if giving as a gift, consider a “use by” date on the label.
- The original recipe for lemon curd called for 1 cup bottled lemon juice and 1/2 cup zest. The original also does not include any zest in the final product; I wanted some fresh zest flavor in the final curd, but was not sure how adding all of the zest would affect shelf-stability, so I added 1/3rd of the total zest amount to the strained curd.
- I found this curd a bit sweet; I think 2 cups of sugar would be plenty. I usually do reduce the sugar in most canning recipes, but for this one I was not sure how it would affect storage life, so, I left it at the original amount.
- This curd recipe can also be frozen; simply allow to cool at room temperature (place plastic wrap directly on top of the curd to prevent formation of a skin) then freeze in individual containers.
- For other curd recipes, not tested under canning conditions, see Pink Grapefruit Curd (and friends).
STORE
Canned, at cool room temperature, protected from light, for 3 to 4 months. Product may separate and/or start to brown upon longer storage; if this occurs, discard. Frozen up to 1 year. Refrigerated up to 3 weeks.
SEASON
Citrus is in season in our winter, but is generally available year round.
