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December Market Report
A
PDF version is now available!
Wine and Bubbly for the Holidays
 Champagne
Headquarters
Dorothy Lane Market has a great selection of sparkling wines for all your
holiday entertaining needs. We’ll have plenty of bubbly to choose from on
December 31, but it would behoove you to purchase your favorite soon!
- Jean Milan Grand Cru Blanc de Blanc $32.99
- Jean Vesselle Reserve Bouzy $32.99
- Moet & Chandon White Star $39.99
- Roederer Estate Anderson Valley Brut $21.99
- Gruet Brut & Blanc de Noirs $14.99
- Freixenet Brut & Extra Dry Cordon Negro $11.99
- Martini & Rossi Asti $12.99 save $2.00
- Cooks Grand Reserve, Brut, Extra Dry, and Spumante $4.99 save $1.00
- Korbel Extra Dry, Brut, and Brut Rosé $14.99
- Domaine Ste. Michelle Brut, Extra Dry, and Blanc de Noir $11.99 save $1.00
- Cuvee Dom Perignon $134.99
- Perrier & Jouet Fleur de Champagne $129.99
- Veuve Clicquot La Grande Dame $152.99
1999 Robert Pecota “Kara’s Vineyard” Cabernet Sauvignon
Robert’s “Kara’s Vineyard” Cabernet is absolute classic Napa Valley Cabernet
at its best without the heady prices that the cult wines are fetching! A terrific
vintage and superbly made wine makes this one of our favorites of the season.
$37.99
 2000
Chateau Bel Air Bordeaux Rouge
Here is a great value in 2000 Bordeaux…great mouthfeel with plush tannins,
ample black cherry fruit, plum, cassis, and a long finish. $9.99 or $107.89
the case
2000 Hangtime Pinot Noir
A new project from Robert Mondavi, this wine is the ultimate entertainment
wine! It is full of dark cherry, blackberry fruit with nuances of rose petal,
clove, and a hint of earthiness rounded together with a touch of toasted French
oak. Perfect with ham, salmon, tuna, or just plain relaxing by the fireplace!
$13.99
 Blue
Crab Bay Co. Sting Ray Bloody Mary Mix
Wow! This is the best Bloody Mary mix we have had in a long time…for those
of you who want good, natural, and spicy Bloody Marys. Shipped right to us
from Nantucket Island, it comes in “dressed” and “undressed” form. The “dressed”
is just that much more spicy and has a fishnet on the top. Dressed $5.99 Undressed
$4.99
St. Julian
St. Julian is a wine company in Michigan that specializes in great sparkling
non-alcoholic wines. These fruit-driven wines are fresh, clean, and 100% juice
product without any sugar added. Perfect for all your holiday festivities.
Flavors include Sparkling Apple, Sparkling Peach, Sparkling Raspberry, and
Sparkling Wild Berry. $2.99 saves $1.00
Department Features
Every month, we feature select items in our stores and provide
you with detailed descriptions. Many are new items and/or on sale!
BAKERY
Eat Good Bread!
Often, when I happen to be walking by our hearth oven at Washington Square,
a strong voice cheerfully proclaims “gutes brote backen!” The voice belongs
to Martin Rudat, a native of Germany, and one of DLM’s artisan bread bakers.
Martin is all too happy to assure me and any others within earshot that indeed
“good bread is baking.” Good hand-made, hearth-baked, crusty bread, that is.
This kind of genuine artisan bread is still pretty rare in America, but don’t
fret…because you can get it right here. What do I mean by genuine artisan
bread? I’m talking about bread that’s made right on our premises, from scratch,
in most cases from only organic flour, sea salt, and purified water, using
slow, natural fermentation of the dough. I mean individual, hand-shaped loaves
baked directly on the hot hearth in huge bread ovens imported from France.
This, fellow food lover, is all brought to bear by a group of skilled bakers*
using techniques and skills developed, in many cases, over years. The knowledge,
the skill, the experience is all important. And one more thing, pride–that’s
what makes them artisans.
 My
dad tells me to give it up: my fanciful idea that the word artisan still means
something. Yes, he believes in real artisans, but he says the designation
itself has been ruined by the marketing machine of big companies. He has a
point. Every big supermarket and corner bread shop chain says it has “artisan”
bread. I won’t go further into why the overwhelming majority are not truly
artisan breads for two reasons. One is I don’t want to focus on negatives,
and two is that real artisanship in food, or lack of it, is evident when you
eat it. Real flavor is not something that can be packaged, marketed, or otherwise
schmoozed. It either has it or not–like the feel and style of a good pair
of Italian shoes, or the silky smooth shifting of gears in a well-made sports
car, or the simple pleasure of a good cup of morning coffee—real quality is
evident.
And so put us to the test. If it’s been a while since you’ve had our Artisan
bread, stop by for a taste, and experience the good vibes, the aroma, the
crust, the lingering, mouth-filling flavor. To get the ball rolling, why not
try Scott’s (our Bakery Director and original Artisan baker) favorite, our
Farmhouse. It’s made in the slow, traditional process, has plenty of body
and flavor with a little bit of a sour note. It’s excellent sliced for sandwiches
and makes great morning toast. My favorite way to enjoy it is to leave it
unsliced and heat it 5 to 10 minutes in the oven just before serving. Then
I rip the crust, savoring it piece by piece, sopping up whatever sauce is
on my dinner plate or dipping it in extra-virgin olive oil and a little sea
salt. Give it a try, and let us know what you think.
Farmhouse Bread $3.29 save up to 70¢
*Along with Martin, the proud creators of our Artisan
Breads are Mike, Gary, Selami, Matt, Dick, Bokthok, Feng Hai, James, Dan,
Renée, Lynerd, Kris, Kyle, Dorothy, and Bakery Director Scott Fox.
 Ghyslain
Encore
Our friend Ghyslain, Renaissance man, pastry chef, and
chocolate maker extraordinaire, has done it again. “Done what again?” you
ask. Always energetic, always creative, Ghyslain has outdone himself again
this year by inventing several new chocolates and packaging them so smartly
that it would probably impress even Jean Paul Gaultier (renowned avant-garde
French designer). Be sure to come in to see Ghyslain’s work, and indulge in
the taste of his handmade artisan chocolates.
How to Reheat Your Baguette the Next Day
We bake our Artisan breads fresh everyday,
and generally they are at their optimum on the day they are baked. Exceptions
would be big round loaves with thick crusts such as our Paris Grand and San
Francisco Sourdough. Those two in particular taste wonderful even a few days
after they are baked. Baguettes are a different matter. Due to their high
crust-to-crumb ratio, they turn from Cinderella’s chariot to a pumpkin within
less than half a day of being baked. Fine, but what if you have no choice
but to buy a baguette a day in advance. This situation is called in French,
“Oof!” Or in Scooby Doo talk, “Zoinks!” While enjoying your baguette the same
day you buy it is best, here is what you do if circumstances force you to
serve it the day after baking. By the way, it is very important that you do
this just before you serve it. Preheat your oven to 375° F, wet your hands,
and rub the day-old baguette so that it’s covered with moisture. Pop it in
the oven for about 5 minutes, then eat it right away (before it turns back
into a pumpkin).
The Return of Le Pithivier *
Those French are so cool. They come up with
a great dish, and instead of struggling to give it a descriptive name, they
simply name it for where it came from. Such is the beauty of their language.
You see this a lot with pastries. What we would call a multi-layered chocolate
cake with espresso, the French simply call Opera, so named after the old Paris
Opera House. Paris-Brest is wheel-shaped, cream-filled pastry named for a
bicycle race that ran between Paris and the town of Brest. And so it is with
the French pastry that is an irresistible marriage of clean, flaky croissant-like
crust filled with a light filling of heavenly almond cream: the Pithivier,
named for the
town of the same name, in the storied, big-castle, Loire region of France.
This pastry is a true French classic; the roots of our recipe date back to
the 18th century.
Our Bakery staff, under friend Ghyslain’s
guidance, introduced our Pithivier last March when we celebrated the foods
of France, and now it’s back by popular demand. We make it by combining feuilletage
(puff pastry) that you find in a true butter croissant with an interior of
almond cream, along with a bit of egg, butter, and sugar. We make it here
from scratch and keep the ingredients clean and true. It’s marvelous. So authentic,
so simple, so beautiful. Were you to compare ours with one from the finest
Parisian pâtisserie, you would find no difference. Enjoy this timeless treat
with your morning coffee or as a light dessert.
* pronounced “pee-tee-vee-ay”
DELI
Talented People, Great Food
A couple of executives from a supermarket
chain were in the store recently marveling at our prepared foods. They eventually
got over the shock that I knew who they were—and that I was actually nice
to
them. They couldn’t get over, however, how awesome our presentation of prepared
foods is. In fact, one of them whispered to me that if he lived here, he would
sneak in to shop at DLM. You don’t have to be a big supermarket honcho to
recognize great food. All you have to do is come in our store and look at
the Deli case and Gourmet Take Away.
Who is responsible for all this great food?
Our entire staff at DLM! Passion for good food is the very culture and fiber
of our company, with many contributing to that culture. We are populated with
foodies such as Springboro Store Director Ed Flohre, WSQ Meat Manager Gary
O’Brien, Chef David Lane at Oakwood, and many, many others. (Even IT Director
Patrick Arnold is a connoisseur.) As for our prepared foods, one person in
particular stands out: Food Service Director Donna Howell, who has traveled
the country as well as Europe learning about great food and bringing it back
home. Once it gets past the idea and testing stage, who then produces the
great food we offer? At DLM, we are blessed with a large team of skilled chefs
and cooks led by three very interesting, talented kitchen managers: Sue Minser
at Oakwood, Henry Proctor at
Washington Square, and John Shell at Springboro.
Sue is an upbeat, “hey good lookin,’ whatcha
got cookin’” lady who has great range in cooking skills. She can turn out
elegant continental fare as well as stick-to-your-ribs home cooking. Henry
is an experienced, cheerful manager who knows good food and brings joy to
those around him. He has a passion for beauty and presentation; he understands
that much of the pleasure of experiencing great food is visual as well as
flavor. John is another experienced chef who is respected for his talents,
even-keeled nature, and can-do attitude. He consistently puts out great product
while being open to fresh ideas. With people like Sue, Henry, and John at
the controls, it’s no wonder that great food is a daily happening at our Deli
and Gourmet Take Away.
MEAT & SEAFOOD
Memorable Meats and Seafood
For most of us, what makes a meal memorable is sharing it with people we
love. It makes it even nicer when the food is good too! At DLM, we have a
passion for great food, and we believe in eating well every day. But especially
this time of year, you can treat your loved ones to the very finest. Read
on for a few of our favorite ways to make memorable meals with the help of
our Meat & Seafood Department.
 Flavors
of Tuscany
It was a about a year ago that Meat & Seafood Director Jack Gridley went to
Italy on a mission to discover the secrets of Tuscany’s famous meat merchants.
He spent a week in Greve, Chianti, learning old world masterpieces from Stephano
Falorni. Jack’s week of fun and adventure resulted in him importing these
unique cuts and preparations back here to DLM, all for our enjoyment. Once
you have the “Tuscan Experience,” your palate will never be the same. Properly
prepared, the layers of aroma and flavor emanating from these Tuscany-style
prepared meats are extraordinary–an experience you will want to repeat over
and over this winter. For example, on one of these cold nights, why not warm
your spirits by building a nice fire, sharing a glass of wine with friends,
and roasting up a Coniglio Ripieno (stuffed rabbit), or pan-sear a plate of
Monastici (thinly sliced Coleman eye-of-round rolled with Prosciutto di Parma
and provolone).
 Heavenly
Ham®
Without question, the area’s finest spiral-sliced ham. Our expert meat staff
hand inspects and trims each ham before fire glazing it with honey and our
unique blend of spices. Our famous spiral-sliced and honey-glazed American
hams are perfect for feasting, party trays, or sandwiches. Heavenly Ham® was
the clear winner in taste tests conducted by both the Dayton Daily News and
The Cincinnati Enquirer. Pick up a whole or half ham for your celebration.
$5.49 lb
Coleman Natural Beef™ Dry-Aged Rib Roast
It is no accident that this is one of the most succulent and delicious cuts
of meat imaginable. The Coleman family and their friends raise beef cattle
naturally, without the use of antibiotics or growth-promoting steroids for
the entire lifetime of the animal. Then, in the case of the aged rib roast,
the process of dry-aging enhances an already superb cut of beef. This time-honored
technique involves aging the beef in a special environment-controlled room
for up to 42 days. The carefully controlled environment encourages the natural
enzymes in the beef to become active. The enzymes break down the beef, making
it tender, and at the same time, cause the beef to develop a richer and more
intense flavor. This process requires special care and expertise. That is
why you can find dry-aged beef in only a few select stores around the country,
such as Dorothy Lane Market. $10.99 lb
There are so many ways to share great food with your loved ones this season.
Whether it’s a good hearty pot roast made with Coleman Natural Beef™, a snazzy
presentation of du Breton pork crown roast, or a dish mentioned above, you
will find the ingredients at DLM to make your meals memorable. Come in and
see one of our accommodating Meat & Seafood staff to learn more.
Petrossian Caviar—A Legacy of Quality
The Petrossian brothers were in perfect position
80 years ago, to provide Paris with the finest Caspian caviar. These Russian
emigrants from the Caspian Sea region had a privileged relationship with the
Russian fisheries that provide the freshest and highest quality caviar in
the world. The Russian aristocracy that streamed into Paris in the 1920s taught
the French that caviar should be celebrated as well as consumed! As precious
of a product that caviar is, it goes equally as well with precious materials
such as gold and mother of pearl. Mother of pearl spoons should be used for
the enjoyment of caviar so as not to impart a metallic taste to the delicate
flavor of caviar. This holiday season we are featuring Petrossian Beluga and
Sevruga Caviar shipped in to arrive at the peak of flavor and freshness. Mother-of-
pearl spoons will be available to grace the servicing and celebration of this
fine caviar.
SPECIALTY CHEESE
La Fondue
As we step into the holiday season, what could
be a better treat for family and friends gathering than a fondue? There is
nothing like it to warm up the atmosphere.
Although a Swiss invention, the name comes
from the French verb “fondre,” which means “to melt,” and can be traced back
to 1768—a recipe older than the American Revolution!
Fondue has a solid reputation as an appetizer;
however it has humble and practical beginnings. Dipping pieces of bread in
melted cheese was an early way to recycle old hardened cheese for poor
people. Today, a cheese fondue is simplifying the life of the house cook.
It does not require hours of preparation and all of the guests participate
in the cooking. The French would say, “Tout le monde met la main a la pâte,”
which means “Everyone puts his/her hands into the dough.”
May I suggest the aged, matured cheese only
as it melts more smoothly and evenly. I recommend three French cheeses, which
all have a nuttier and slightly stronger taste than the Swiss Emmental:
- Comte Gruyere: from an area borderline with Switzerland called
the Franche-Comte.
- French Emmental: with holes as big as walnuts and made from Alpine
milk.
- La Raclette: still from the Franche-Comte and Savoie areas, the
very best melting cheese with a more pungent flavor.
I hope this description of the cheese fondue
gives you, “L’eau a la bouche,” which means “A watery mouth.” Enjoy!
HEALTHY LIVING
Holiday Gift Giving…Naturally
Holiday shopping. I tell myself every year it won’t happen again, but it
does. I always seem to put it off till the last minute. Shopping for my daughters
is not the problem. They make sure I have their lists in hand by August! But
for the others on my list: teachers, coworkers, sisters-in-law, special neighbors,
hostess gifts, etc., making gift-giving decisions can become a chore. If you,
too, are faced with a long gift list, visit our Healthy Living Department!
Holiday shopping. I tell myself every year it won’t happen again, but it
does. I always seem to put it off till the last minute. Shopping for my daughters
is not the problem. They make sure I have their lists in hand by August! But
for the others on my list: teachers, coworkers, sisters-in-law, special neighbors,
hostess gifts, etc., making gift-giving decisions can become a chore. If you,
too, are faced with a long gift list, visit our Healthy Living Department!
For a unique gift, our selection of elegantly handmade Shoyeido incense holders
along with a huge variety of essential oil scented incense sticks might be
just what you’re looking for. North American Hemp Company offers many different
styles and colors of natural hemp products. Accessories such as purses, backpacks,
and wallets are particularly popular with teenagers. Perfect for that special
babysitter, Dreamtime’s luxurious gift items such as eye pillows, neck pillows,
and back wraps can help relieve stress and bring relaxation. Hand and foot
warmers with microwavable inserts will help keep those on your list cozy all
winter.
And don’t forget those stocking stuffers. Primal soaps are a perfect choice,
with many scents and designs to choose from. Our selection of natural body
care products such as sponges, loofahs, and brushes can also quickly fill
those stockings. If you’re headed to a holiday party, think about adding a
little “flash” to your outfit. Check out our new natural body and hair glitter
from Pure & Basic, as well as holiday nail colors from NoMiss.
So while you’re shopping for those items for holiday get togethers and family
meals, be sure to stop by the Healthy Living Department. We know you’ll find
something special for everyone on your list.
Club DLM card is required for all sale
prices. Prices herein are valid through December 31, 2002. In the event of
a typographical error, in-store prices will prevail. All sale items are limit
five with Club DLM card.
Recipes
For a printable version of the recipes listed below,
click here.
Mulled Wine
Adapted from Cook’s Illustrated. German Gluehwein, Dutch Bisschopswijn, Scandinavian
Glogg. Whatever the name, there’s nothing more inviting than coming in from
the cold to be greeted with the warm, spicy aroma of mulled wine. Curl up
by a fire, and warm your body and spirit with a glass of this delicious beverage.
- (3) 3-inch cinnamon sticks
- 2 bottles medium-full-bodied red wine*
- 10 whole cloves
- Zest from 1 orange, removed with vegetable peeler, cleaned of any white
pith
- 10 black peppercorns
- 1 tsp whole allspice
- 1/2 cup sugar
Toast cinnamon sticks, cloves, peppercorns, and allspice in a medium, heavy-bottomed,
non-reactive saucepan over medium-high heat until fragrant, about 2 minutes.
Add wine, orange zest, and sugar; cover partially and bring to a simmer, stirring
occasionally to dissolve sugar. Reduce heat to low and simmer one hour until
wine is infused. Do not boil. Strain wine through a fine-mesh strainer or
cheesecloth; discard zest and spices. Ladle wine into warmed wineglasses or
mugs; serve immediately.
Do not simmer for more than an hour or the flavor will deteriorate. Covered,
off heat, it will remain fairly hot for about 30 minutes, or place in a thermal
carafe for serving all evening. Leftover mulled wine can be reheated in the
microwave.
*When testing this recipe we preferred the 2001
Rosemount Estate Shiraz.
Roquefort Cheesecake
Adapted from Garde Manger. This cheesecake is not a dessert: rather, a savory
appetizer that is always a plus for holiday entertaining. This recipe can
be made several days in advance of serving.
- 3 shallots, minced
- 19 oz cream cheese
- 2.5 oz (5 Tbsp) unsalted butter, divided
- 2 Tbsp King Arthur Flour
- 3/4 cup dry bread crumbs
- 4 large eggs
- 3/4 cup chopped pecans or walnuts, toasted
- 1/8 cup heavy cream
- 3/4 lb French Roquefort
- 2 Tbsp chopped fresh dill
Preheat oven to 300º F. In a small skillet, sauté shallots in 1 tablespoon
of butter, until soft. Set aside to cool. Brown breadcrumbs in the remaining
butter; add the nuts. Cool. Cover outside of a 9-inch springform pan with
heavy-duty aluminum foil. Cut a circle of parchment paper to line the bottom,
inside the pan.
Press crumb mixture onto bottom of pan. Line sides of pan with a paper collar.
In a food processor, blend Roquefort and cream cheese until smooth. Add shallots,
flour, eggs, and cream. Blend in dill, and pour into prepared pan. Place in
a 160º F water bath and bake in preheated oven 45 to 50 minutes, or until
set. Allow to cool, and refrigerate for at least 12 hours.
To serve, remove side of pan and paper collar. Turn cake, top side down,
onto a flat surface. Remove bottom of pan and parchment paper. Turn, bottom
side down, onto serving platter. Garnish with grape tomatoes and sprigs of
fresh dill. Serve with crackers or thinly sliced French baguette.
Variation: Omit garnish and top cake with 4 ounces of julienne smoked
salmon and chopped chives. This recipe can also be divided into two six-inch
pans to serve at smaller gatherings.
Remember to visit our online Recipe
Archive for a wide variety of recipes sorted into many categories.
Monthly Prizes
Throughout the month of December, each time
you use your Club DLM card you will be given a chance to win...
- 4 Gift Certificates for A Deluxe Car Wash Oakwood Auto Wash (Oakwood)
Soft Touch Car Wash (Washington Square) Yankee Station Auto Bath (Springboro)
(wash, wax, and interior • value $60.00)
- $35 Gift Certificate to The Oakwood Club
- Oil Change at Procare Automotive Service Solutions ($27.95 value)
One set of prizes will be awarded
at each store location unless otherwise specified.
No purchase necessary to enter.
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Bakery
