Le Creuset Just Launched 3 New Colors, Here’s A Recipe For Each One

Bella Breakdown

Le Creuset has a cult following as big as some of the biggest stars in the food industry. Everyone from food bloggers to celebrity chefs to home cooks love their timeless pieces and their durable wear. Now, the brand has just launched three new amazing color schemes, and it’ll make you want to redo your entire kitchen.

Meringue: Strawberry Jam

This is a calming shade of cream, perfect for any kitchen that has a pop of color. Whether you use this everyday or just occasionally, it will look incredible on your stove top.

2½ pounds fresh organic strawberries
4 cups granulated organic sugar
Juice of one small lemon

Wash, dry, and hull your strawberries. Place the strawberries into a large ceramic bowl. Stir in the sugar and the lemon juice.
Store in the refrigerator overnight covered with a piece of parchment paper.

Next day, bring the strawberries to a simmer in a wide-bottomed pan or a preserving pan. Pour into a ceramic bowl. Cover with parchment paper and store in the refrigerator overnight.

On the third day, pour the contents into a sieve. Bring the collected syrup to a boil, skim, and continue cooking on high heat until a candy thermometer reaches 221 degrees.

When you’ve reached 221 degrees, add the strawberries and return to a boil on high heat. Skim and boil for five minutes, stirring gently. Check the set. You can do this by placing a small plate in your freezer when you begin cooking the berries. When the jam has cooked for 5 minutes, drizzle a teaspoon full on the frozen plate and place back in your freezer for one minute. Take it out and you should be able to run your finger through the jam without the jam filling in the space left by your finger. If the jam is still runny, cook another couple minutes and test it again.

The strawberries will be translucent and beautiful!

Pour the jam into sterilized jars and either cool and store in your refrigerator or freezer or can in a boiling water bath.

Fig: Apple and Fig Custard

This purple shade is clean yet luxurious. Bake yourself a custard with fresh figs using one of the shallow baking dishes in the Le Creuset collection.

4 tablespoons unsalted butter, plus more for dish
2 tablespoons demerara sugar, plus more for sprinkling
½ cup granulated sugar
2 teaspoons finely grated lemon zest
1 vanilla bean, halved lengthwise
3 large eggs, room temperature
⅔ cup whole milk, room temperature
2 tablespoons apple brandy or dark rum
¾ cup crème fraîche, room temperature
½ cup all-purpose flour
1 teaspoon kosher salt, plus more
2 pounds firm baking apples (about 4 large), peeled, cored, sliced into ½-inch-thick rings
6 ounces fresh mission figs, halved lengthwise

Place rack in top third of oven; preheat to 450°. Butter a shallow 2-qt. baking dish and sprinkle with demerara sugar. Combine granulated sugar and zest in a medium bowl. Scrape in seeds from vanilla bean; save pod for another use. Massage zest and seeds into sugar with your fingers until mixture is very fragrant.

Blend eggs in a blender until very frothy, about 1 minute. With motor running, gradually stream in milk, then brandy. Add sugar mixture, crème fraîche, flour, and 1 tsp. salt and blend just until smooth. Let custard rest while you roast the apples.

Cook remaining 4 Tbsp. butter in a small saucepan over medium heat, stirring often, until butter foams, then browns (do not let it burn), about 5 minutes. Remove from heat and add apples, a pinch of salt, and remaining 2 Tbsp. demerara sugar and toss to coat.

Arrange apples in a single layer on a rimmed baking sheet. Roast in oven, tossing halfway through, until caramelized and tender, 25–30 minutes. Let apples sit until they are cool enough to handle but still warm (otherwise they’ll stick), then arrange in prepared dish, reserving a few slices for placing on top. Add figs, reserving a few for on top. Place dish on a rimmed baking sheet and carefully pour custard over fruit. Arrange reserved apple slices and figs on top. Reduce oven temperature to 375° and bake custard until golden and center is firm, 30–35 minutes. Let cool slightly before serving.

Sea Salt: New England Clam Chowder

Like being on the beach with a warm summer breeze, this calming color evokes all the memories of beachy fun. Whip up a batch of seaside clam chowder in your new Le Creuset dish.

8 pounds cherrystone clams, scrubbed
1 tbsp unsalted butter
8 ounces bacon, cut into 1/2-inch pieces
2 celery stalks, minced
1 large onion, minced
1 garlic clove, minced
2 1/2 pounds Yukon Gold potatoes, peeled, cut into 1/2-inch pieces
1 tablespoon chopped fresh thyme
1 bay leaf
2 tablespoons cornstarch
2 cups heavy cream
Kosher salt, freshly ground pepper
Chopped fresh chives
Oyster crackers or Vermont Common Cracker

Bring clams and 4 cups water to a boil in a large pot over high heat. Cook until clams just open, 8-10 minutes (discard any that do not open). Using a large slotted spoon, transfer clams to a large rimmed baking sheet; set broth aside. Let clams cool slightly, then pull meat from shells; discard shells.

Chop clams into bite-size pieces. Strain broth through a fine-mesh sieve set over a large bowl. Add water if needed to measure 6 cups. DO AHEAD: Clams and broth can be made 1 day ahead. Cover separately and chill.

Melt butter in a large heavy pot over medium heat. Add bacon and cook, stirring occasionally, until fat is rendered and bacon begins to brown, about 8 minutes. Add celery, onion, and garlic and cook, stirring often, until onion is translucent, about 10 minutes. Add reserved broth (or 6 cups bottled clam juice), potatoes, thyme, and bay leaf. Bring chowder base to a simmer; cook until potatoes are tender, 20-25 minutes. Stir cornstarch and 2 tablespoons water in a small bowl to form a slurry. Stir slurry into chowder base; return to a boil to thicken. DO AHEAD: Base can be made 1 day ahead. Let cool; cover and chill. Keep clams chilled. Bring base to a simmer before continuing.

Remove base from heat. Discard bay leaf. Stir in reserved clams (or two 10-ounce cans baby clams) and cream. Season with salt, if needed (clams’ brininess varies), and pepper.

Divide chowder among bowls. Garnish with chives and oyster crackers.