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For past issues of the Market Report,
visit our Market Report Archive!
December 2003 Market Report
A
PDF version is now available!
Visit the DLM Patisserie
for a Little Healthy Indulgence
Did you grow up listening to rock ’n’ roll?
If so, remember the first time you heard classical music?
Right away you noticed the difference. If you were weaned
on Eddie Van Halen rippin’ power chords on his Stratocaster,
then maybe the first time you heard Yo-Yo Ma coaxing his cello
you were turned off. Perhaps the sound coming off Yo-Yo’s
strings didn’t have the punch you were accustomed to. But
if you listened a little longer to the piece, you began to
catch on and enjoy it. What does all this have to do with
pastry? In music and in pastry (or any other food for that
matter) tastes vary and can change with experience. Often
with experience, taste in both cases becomes more sophisticated
and often brings greater pleasure.
Much of what determines our taste has to
do with what we’ve had and what we expect. If all you’ve ever
tried is soda pop, Colby cheese, and boiled deli ham, you
would probably wrinkle your nose tasting for the first time
the hoppy bitterness of a pale ale, the funkiness of an aged
Cabrales (blue cheese from Spain), or the salty, sweet, musty
flavors you encounter in a thin slice of real Prosciutto di
Parma. Yet all three are prized by connoisseurs. What do they
know that we don’t? Are they tasting something we’re not?
Are they a little smarter? A little goofy? Probably not. It’s
just a matter of taking a little time and having the experience.
Conscious experience that is, purposely using the senses to
notice differences. The payoff? Greater pleasure in eating.
Once you try new foods and awaken taste buds, eating can become
a very rewarding part of life.
Even indulging in a little something sweet
now and then can be a very healthy thing as I see it. It’s
good to first take the time to know what you are eating. Ingredients
do make a big difference. The slippery plastic mouthfeel of
margarine bears little resemblance to the sweet, fulfilling
richness of Président Butter. The chemical-like aftertaste
of cheap table salt is no match for the clean, true flavor
of Maldon Sea Salt from England. Ingredient taste translates,
for better or worse, into the taste of the finished product
— always. This is easily experienced when it comes to pastry.
How is classic pastry different? Subtle by
comparison, yet more complex, interesting, and I think…ultimately
more satisfying. You taste various components in balance,
not just a single overwhelming note. Let me tell you about
three
of my favorites from the DLM Patisserie. Our Black Forest
Cake is based on Germany’s classic Schwarzwälder Kirsch Torte—a
masterpiece consisting of a genoise (similar to sponge cake
but more moist) chocolate cake soaked with Kirsch and simple
syrup, layered with lip smacking griottes (famous sour cherries
used by professional pastry chefs). Then we top it with real
whipped cream and curls of Ghyslain Dark Chocolate. The resulting
flavor is a yummy concert of sour cherry, cream, and subtle
chocolate flavors. Our Opera is a thin, multi-layered chocolate
cake based on the classic French recipe. And our Clafoutis,
a simple, rustic combination of fresh seasonal fruit and heavy
cream in a light crust. All three may be different than what
you’ve had before, but nonetheless a taste that you will soon
come to crave with a little “experience.” If you experience
good food made with premium ingredients and time-honored methods,
it may become one of your passions in life. It doesn’t matter
if you prefer Strauss or Shania, Beatles or Beethoven, eating
good food and loving it is a tune we all can dig.
- Black Forest Cake slice $3.49 save 50¢
- Black Forest Cake 6-inch cake $15.95 save $2.00
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!
MEAT
& SEAFOOD
Preparing the Perfect Holiday Roast
The table is set, the silver polished, the wine selected.
Everything is in place for that special holiday meal. With
so much time and effort invested you’ll want the meal to be
perfect, especially the main course. When selecting your Coleman
Prime Rib Roast, ask the Meat Department for a “cradled” roast*
for ease of carving. Figure one pound of roast per person.
Rub the roast all over with olive oil and season with sea
salt and freshly ground pepper or DLM Prime Rib Rub (a flavorful
combination of salt, spices, and garlic). Place roast in a
shallow roasting pan, bone side down. Roast in a preheated
450º F oven for 35-40 minutes. Reduce heat to 325º F and roast
30 minutes longer. Test the internal temperature of the meat
by inserting a thermometer into the thickest part of the eye
of the rib, not touching the bone. Continue to check the temperature
every 20 minutes. Internal temperature for a rare roast is
125º F and medium is 135º F. Remove the roast to a cutting
board and allow it to rest for 15 minutes. Snip twine and
remove the bones. Carve roast just prior to serving the meal.
For Coleman Beef Tenderloin, purchase one-half pound per
person. Rub tenderloin with olive oil and season with sea
salt and freshly ground pepper. Place in a shallow roasting
pan. A trimmed tenderloin, whatever its weight and length,
always has the same diameter. Roast in a 450º F preheated
oven for 35 minutes or until the internal temperature is 125º
F for rare or 135º F for medium. Remove from oven and allow
it to rest for 15 minutes before slicing. Never cook a tenderloin
past 140º F. Because the tenderloin has very little fat, it
will become dry and tough if overcooked.
* A cradled roast has had the bones cut
away from the meat and is then tied back on with butcher’s
twine, making it easier to carve after roasting.
Meat and Seafood from DLM — Nothing but
the best!
 If
you are planning the company party, the family holiday dinner,
or just gathering with friends, you can sleep better at night
knowing that we have secured the best quality products for
your celebration. As many of you have read or seen in the
news, the beef industry has been turbulent to say the least!
The biggest challenge has been getting great quality beef
in the USDA Prime category. We have been working with Coleman
Natural Beef™ over the last several months to ensure that
we will have plenty of USDA Prime beef raised without added
hormones, antibiotics, or steroids. We are sleeping better
at night knowing that we have enough supply of the finest
beef put aside for you, slowly aging to the peak of perfection.
 Don’t
forget Dayton’s original spiral-sliced hams. Our Heavenly
Ham® was judged #1 by the Dayton Daily News and The Cincinnati
Enquirer.
To round out the entrées, don’t forget fresh Bowman & Landes
free-range turkeys, Coleman Lamb, du Breton pork crown roasts,
and our fully cooked, sliced and glazed Heavenly Turkey Breasts.
 Our
Seafood Department will continue to WOW you with an all-star
lineup of Petrossian Caviar from Paris and Louis Shuckman’s
wonderful Kentucky Spoonfish Caviar from Louisville. Your
caviar serving essentials will also be available to present
this treat in the proper etiquette.
A special treat for this month is a visit by Steve Walters
on December 4 at Washington Square, December 5 at Oakwood,
and December 6 at Springboro from 10 a.m. to 5 p.m. Steve
has been a fisherman on the Copper River in Alaska his entire
life and has caught many of the fish that you’ve marveled
over. Not only is Steve a great fisherman, he is a salmon
chef with no rival, and now he is sharing with us some of
his smoked salmon recipes. Stop by to chat and taste some
of Steve’s Copper River Smoked Salmon infused with raspberry.
I can’t wait!
BEER
& WINE
Sparkling Wine
What is it about sparkling wine that is so special
that it could be the consummate celebratory beverage? The
festive nuance of its bubbles? First and foremost, sparkling
wine is great wine before it becomes bubbly, being made usually
(especially in the Champagne region of France and the U.S.)
from Chardonnay, Pinot Noir, and Pinot Meunier and secondly
it is extremely food-friendly and perfect for any occasion.
A few quick points: a quality indicator to look for regardless
of price is Methode Champenoise which means it has been fermented
in that bottle rather than in huge industrial tanks; Blanc
de Blancs is made from white grapes only (usually Chardonnay);
Blanc de Noir is the white juice from red grapes (usually
Pinot Noir); Brut is bone-dry; Extra Dry is a bit less dry
than Brut; Sec is slightly sweet; Demi-Sec is sweet; and Doux
is very sweet. So even though sparkling wine is perfect for
birthdays, weddings, holidays, etc., it is quite possible
the most food-friendly, occasion-making beverage of choice!
Cheers,
Laurent Perrier Brut
Simply put, this is one of the most fantastic Champagnes for
the money that we have tasted in some time! A very old company,
Laurent Perrier’s non-vintage brut is a delicate blend of
Chardonnay, Pinot Noir, and Pinot Meunier that is aged for
3 ½ years! It is vibrant, dry, full of citrus fruit, with
a touch of the classic “bread dough” nose. Perfect paired
with smoked salmon, Thai food, or simply as an aperitif. $39.99
Jean Milan Grand Cru Blanc de Blancs
This is a great Champagne. Its posh style invites you in with
bright fruit flavors and buttery, creamy accents that build
on the palate and linger on the finish. Pair with fresh oysters.
$32.99
Pierre Peters a’ Le Messnil Oger Grand Cru
Brut
This 100% Chardonnay from Le Mesnil Sur Oger is extremely
fine with hints of butterscotch, walnut, and ripe fruit that
linger in the palate! $34.99
Zardetto Prosseco
This non-vintage bubbly is a super wine that is not too dry
and not too sweet. Made with 95% Prosecco and 5% Pinot Bianco,
it is perfect with brunch or your favorite seafood dish. $12.99
Gruet Blanc de Noirs
From New Mexico, this sparkling wine is made in the traditional
French style. It shows aromas of citrus and lemon-lime, plus
a hint of dough in mid-palate, and refreshing and clean at
the finish. $14.99
Martinelli’s Non-Alcoholic Sparkling Wines
A great addition to any holiday gathering, these are perfect
for children. 100% pure juice and zero alcohol, they are fresh
and lively. Sparkling Apple-Grape, Sparkling Apple, and Sparkling
Cranberry-Apple. $3.99 save 20¢
Other favorites we offer:
Taittinger Brut $41.99 save $4.00
Moet & Chandon White Star $40.99
Dom Perignon $134.99
Veuve Clicquot Brut Yellow Label $46.99 save $3.00
Perrier Jouet Grand Brut $39.99 save $5.00
G.H. Mumm Brut $34.99 save $5.00
Duval Leroy “Paris” Vertus Champagne $35.99
Egly-Ouriet Champagne Brut Tradition $32.99
Mumm Joyesse $36.99
Gosset – Brambant 1er Brut $29.99
Freixenet Brut/Extra Dry Cava $9.99 save $2.00
M & R Asti $14.99
Domaine Ste Michelle Brut/Extra Dry/Blanc de Blanc $11.99
save $1.00
Korbel Brut/Extra Dry/Rosé $13.99 save $1.00
Gloria Ferrer Sonoma Brut $20.99
Perfect Holiday Pairings
2001 Ramey Carneros Chardonnay
David Ramey is easily one of California’s most talented winemakers
and certainly one of the few who get the maximum extraction
from Chardonnay! Great with swordfish. $36.99 or $399.48 per
case
1999 Opus One
We have tasted this at the store, so I know tasting at the
winery did not skew our opinion…this is simply the best Opus
One ever! A blend of Cabernet Sauvignon, Merlot, Cabernet
Franc, Malbec, and Petit Verdot this wine is oozing rich black
cherry, cassis fruit, with hints of clove, black pepper, and
a long finish. $159.99 or $863.94 per case (six bottles)
2000 Robert Pecota Kara’s Vineyard Cabernet
Sauvignon
This wine shows multiple layers of cinnamon spice, cherry,
and plum, some chocolate, and the sweet scent of cedar. Elegant
and well balanced. $31.99 save $4.00 or $345.48 per case
2001 Robert Pecota Moscato d’ Andrea
This Napa Valley Muscat Canelli named after Robert Pecota’s
daughter Andrea, is the ultimate pairing with chocolates,
biscotti, or poached pears with its beautiful honeyed notes
and light clean texture. $12.99 375ml
Lemelson 2000 “Thea’s Vineyard” Pinot Noir
Simply stunning Pinot Noir from the Pacific Northwest…perfect
with turkey dinner or smoked salmon! $29.99
Penner-Ash 2001 Pinot Noir
Easily one of the best Pinot Noir’s that North America has
to offer! From Oregon, this Pinot is full of exotic spices,
dark strawberry fruit with rose petal, smoke, earth, and a
really long finish. Beautiful with duck, turkey, or pork tenderloin.
$52.99
2000 Justin Winery Syrah
Justin seems much more well known for their Cabernet blends,
however the Syrah is killer! Unfiltered, this Syrah is quite
layered with nuances of cassis, licorice, spice, and subtle
earth tones…very well made. $25.99 or $280.88 per case
2001 Cambria “Katherine’s Vineyard” Chardonnay
An ultra ripe Chardonnay possessing lots of “tree fruit”…apples,
figs, and pears. All are framed by a buttery, toasted, vanillan
oak finish. $18.99 save $5.00
Nobilo Icon Sauvignon Blanc
This is a stunning New Zealand value! Tons of bright fruit,
well- balanced acids…simply lovely. $16.99
Nobilo Icon Pinot Noir
This New Zealand Pinot Noir is easily the best value in southern
hemisphere Pinot! Beautifully layered cherry and strawberry
fruit with a touch of smoky rose petal nuances in the nose,
it would be a beautiful pairing with our Heavenly Ham®. $16.99
Accessories
Professor Claus Josef Riedel was the first designer
to recognize that the bouquet, taste, balance, and finish
of wines are affected by the glass shape. He began his pioneering
work almost forty years ago to create stemware which matched
and complemented different wines and spirits. You don’t have
to be a wine writer, a winemaker, or an expert to taste the
difference Riedel can make. We invite you to share this fascinating
and unique experience. Click
here to learn more.
HEALTHY
LIVING
The Stuff Stockings Are Made Of
Years ago when my daughters were young, they’d spend weeks
making up their holiday gift lists. Gifts for themselves,
of course. The older one would help the younger one as they
sat watching Saturday morning commercials and an occasional
cartoon. Their lists consisted of every toy Mattel and Hasbro
ever made. But on Christmas morning, their favorite surprises
were in their stockings. They were brimming with little wrapped
gifts and topped with some kind of stuffed, cuddly creature.
Now that they’re older, their lists are more concise: clothes,
CD’s, clothes, makeup, and clothes, although a Colin Farrell
poster made the mix this year. At the top of each list, though,
I still find “stocking stash.”
I’ve had a head start this year in building their stocking
stash, collecting the perfect stuffers from our Healthy Living
Department. I started with Nadina’s scented creams in the
small beaded tins. The girls are determined to collect each
fragrance. No Miss Nail Polish (toluene-free) is a given,
as they change nail color as often as they change their shirt!
I can’t go wrong with gift soaps like Primal’s glycerin bars,
Woodspirit’s handmade bars, or Beaudelaire rounds. One of
our new favorites, Zum Bars made with moisturizing goat’s
milk, also has a soap bar for that lovable (but perhaps smelly)
pooch in your life. All these soaps are made with pure essential
oils for aromatherapy benefits. Zum also features spray mists
and lotions, and the fragrances are yummy.
I’m including packages of Maroma and Primo incense wands,
my only dilemma being which incense holder to include. We’ve
got quite a variety to choose from. V’Tae has introduced perfume
sprays in four fragrances, the ideal size for tossing into
a purse. Their new sample-size bath salts, packed in tiny
gift bags, create a luxurious, relaxing bath. And
keep an eye out for our bath accessories like loofas, exfoliating
hand gloves, and spa headbands. Gilden Tree, the foot specialists,
has a sampler pack of their soothing foot scrubs and creams,
along with unique terra cotta foot and body buffers.
You’ll always find something for everyone’s stocking in our
Burt’s Bees line. Lip sticks, glosses, and balms, along with
their gift packs, make welcomed stuffers. For that special
man, look for shaving soaps, brushes, mugs, aftershave, and
other skin care items to pamper his skin naturally.
When you’re in the Healthy Living Department collecting your
stocking stuffers, be sure to check out our other gift items.
Dream Time offers a new line of warm and comfy body wraps,
neck pillows, and eye masks. North American Hemp features
all kinds of wallets, purses, and backpacks sure to please
any teen. Our beautiful assortment of Aroma Naturals and Ergo
holiday candles, available in pillars, rounds, apothecaries,
and votives will bring the scents of the season into your
home. As you shop, look for specials on many of our fine gift
items.
Now that the girls’ stockings are stuffed, I just need to
find a cuddly creature to top them off. I wonder if Mattel
makes a Colin Farrell doll.
SCHOOL
OF COOKING
December Classes
Holiday Afternoon Tea (for ages 8 to 11)
Children will prepare the food and serve holiday afternoon
tea to their moms!
Holiday Cookie Class
An annual favorite from Kathy Neufarth.
Holiday Appetizers
An annual favorite from Dottie Overman.
Let’s Decorate a Gingerbread House
A great holiday class for parents and children to take together!
Decorating Holiday Cookies (for ages 11 and up)
Spend the afternoon with our kitchen elves, and discover the
basics of decorating holiday cookies.
Candy Shoppe
Make an array of tried-and-true candy recipes perfect for
gift giving.
Provençal Party Fare
Affordable French wine along with quick and simple appetizers
prepared in the style of the region – a perfect pairing for
entertaining during the busy holiday season.
A New Year’s Eve Dinner Party
Randall Price, Resident Chef at Ecole de Cuisine La Varenne
will present an exquisite New Year’s dinner party menu sharing
lots of do-ahead tips for entertaining ease.
For a complete listing of all classes, visit our School
of Cooking page.
Club DLM card is required for
all sale prices. Prices herein are valid through December
31, 2003. 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.
Mâche and Cranberry Salad
Adapted from The Best 50 Salad Dressings
- 1/2 cup Jack’s Grill Grapeseed Oil
- 1/2 tsp dried tarragon
- 1/4 cup Aunt Charlene’s Italian Apple Vinegar
- Sea salt, to taste
- 2 Tbsp seasoned rice vinegar
- 1/2 cup dried cranberries
- 1 tsp sugar
- (2) 4-oz bags mâche, washed and spun dry
- 1/3 lb French feta cheese, crumbled
- 1 cup sliced almonds, toasted
Combine oil, vinegars, sugar, tarragon, and salt in a jar
and shake until well mixed. Add cranberries and shake again.
Chill for at least 30 minutes to soften cranberries.
Combine mâche, feta, and almonds in a serving bowl. Shake
jar of dressing well. Spoon dressing and cranberries over
salad. Toss and serve immediately. Makes 8 servings
Per serving: 276 calories (76% of calories from fat);
24g total fat; 5g saturated fat; 17mg cholesterol; 288mg sodium;
11g carbohydrates; 6g protein
Poached Pears with Moscato d’Andrea Reduction
From Robert Pecota Winery. Start this
recipe a day or two before you plan to serve it.
Ingredients:
- 1/2 cup water
- 1 cinnamon stick
- 2 cups Robert Pecota Moscato d’Andrea
- 2 cups Ruby Port
- 1/2 cup sugar
- 1/4 cup sugar
- 1 Tbsp lemon juice
- (2) 10-oz jars lingonberries
- 4 pears, peeled
- 1 bunch fresh mint
Directions:
In a large saucepan, combine water, Moscato, 1/2 cup sugar,
and lemon juice. Bring to a boil, add pears, lower heat to
simmer and partially cover the pan. Poach pears for 30 minutes
or until pears are softened but still firm. Remove pears,
reserving liquid. Allow pears to cool, then refrigerate.
To liquid in saucepan, add the cinnamon stick, Port, and
¼ cup sugar. Cook over medium-high heat until reduced to ¾
cup. Add the lingonberries, reduce heat, and simmer uncovered
for 15 minutes. Allow sauce to cool to room temperature. Refrigerate
until ready to serve (bring to room temperature for serving).
To serve, cut half of the mint into chiffonades, slice the
pears and fan over the plate. Drizzle pears with sauce and
sprinkle with mint chiffonades. Add whole mint leaves for
garnish. Makes 8 servings
Per serving: 380 calories (1% of calories from fat); <
1g total fat; 0g saturated fat; 0 mg cholesterol; 11mg sodium;
71g carbohydrates; 1g protein
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...
- Oil Change at Procare Automotive Service Solutions
($27.95 value)
- Dinner for Two at the Pine Club
($50.00 value)
- 4 Gift Certificates for A Full Service Car Wash
Oakwood Auto Wash (Oakwood)
Soft Touch Car Wash (Washington Square)
Yankee Auto Bath (Springboro)
($40.00 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
