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| April
is French Month at DLM!
Springtime in Paris at the DLM Patisserie
Springtime in Paris. It evokes images for
all of us, whether from a movie, a travel book, or personal
experience. Maybe you’re dreaming of the warm, bright
day when you ascended up to Sacre Coeur, stepping around the
multi-national crowd sitting on the grand steps. At the top
you had your portrait done by one of the street artists hustling
a living. Or maybe it was the café au lait you had
with a friend in the Latin Quarter, a charming old part of
the city with narrow streets, tiny shops, and restaurants,
and a very bohemian ambiance. And your trip to Paris would
not have been complete without a stroll down her most famous
street, the bustling Champs Elysée, a crowded wide
boulevard lined with flowers, beautiful architecture, shops,
restaurants – all presided over by the grandeur of the
Arc de Triomphe.
Forgive me. Weren’t we supposed to talking about pastry?
Mention Paris in the springtime, and I get a little carried
away. There is however something special about pastry in le
printemps in Paris. At this time of year the great pastry
chefs, much like fashion designers, release their newest creations.
If you dig good food like I do, this fact alone makes spring
a great time to be in Paris. At the end of last spring, Ghyslain
(chocolatier and pastry chef who is the creator/consultant
behind the DLM Pâtisserie), his wife Susan, and I met
in Paris with the resolve to check out the latest and greatest
in pastry. This was no easy task (wink, wink) with the city’s
pastry chefs there to tempt us at every corner.
Our time in Paris overlapped by three days, and once we mapped
out the city, we set out each morning to see Paris’
finest. The last day, we gathered our booty and headed for
Ghyslain’s suite at the George V—always a happenin’
place. We made a scene entering the lobby loaded down with
bags, boxes, and other assorted parcels filled with pastry.
Andre Agassi, who was slouched on one of the couches looking
depressed over having just lost at Roland Garros (The French
Open) the day before, glanced over. We wanted to offer some
éclairs for comfort, but one look at his triple-life-sized
bodyguard, and we thought better. At Ghyslain’s suite
we unwrapped the booty: macaroons from Ladurée, Gerard
Mulot’s glistening clafoutis of apricots, plums, and
other seasonal fruits, Aoki’s éclairs with green
tea filling, classics like the Opera from Jean Millet, and
hottest new objets d’art from the man who many believe
is France’s greatest, the incredible Pierre Hermé.
One treat in particular was a heavenly kind of forest fruits
tart with cream and crunchy topping that we consumed so eagerly
we forgot to note the name. When room service arrived with
coffee, the waiter smiled at us with surprise and a little
envy seeing such high powered pastry all in one spot.
There is one problem with real French pastry. Once you’ve
been smitten there’s no turning back. You will find
this the case if you try our pastries as well. You see, at
DLM, under Ghyslain’s guidance, our Patisserie daily
produces pastry of note: classics as well as modern twists,
all clean and fresh, made from scratch with organic eggs,
real vanilla, highest quality butter, etc. Would I recommend
a trip to Paris for the noble purpose of eating pastry? Absolutely.
In the meantime, visit the DLM Pâtisserie this month
for a taste of some of DLM’s newest pastry, thanks to
Ghyslain and our own pastry chefs Kim, Yolie, and Katie: Petit
Saphir (blackberry with genoise and cream), Clafoutis, Alizé
(layered raspberry cake), Charlemagne (pictured above), (mousse
of chocolate surrounded by thin white and dark tablets), and
more. No need to wait for a special occasion. Have your own
little “Paris in springtime” experience right
here, right now.
This month look for special weekly pricing on various
French pastries from the DLM Pâtisserie.
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!
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| DLM Seafood —
Honestly Better
The French love fresh seafood, and you see evidence of that
everywhere you go in France. You see this passion at the street
markets displaying gleaming whole fish on ice. The same is
true at the bars and bistros serving up plentiful oysters
on the half shell, and at the great restaurants where seafood
is always a prominent part of the menu. Here at DLM, we too
have a passion for great seafood. We have partnered with some
of the best providers in the seafood industry. You can see,
smell, and taste the difference in our seafood – it’s
the best in town.
How do we ensure such freshness? By going back to the basics
– from boat to market basket, we deal with fishermen
who know how to handle the catch. These are the artisans of
the industry, many operating out of small day boats going
out and back to the dock in hours instead of days. They properly
bleed and ice the fish, directly transporting the fish to
the dock, not off-loading the product to a giant tender vessel.
With overnight air freight deliveries, the world has become
a smaller place. We receive deliveries six days a week via
Airborne Express, and with our local suppliers, our fish comes
to us in late afternoon deliveries to ensure the product we
are getting just arrived that morning.
Fresh vs. frozen? I think we have shown time and again that
there is a difference if you truly enjoy great seafood. Frozen
may be better than nothing, but we choose to measure freshness
in hours and not months. Almost all seafood has times of the
year when quality and availability is at its peak due to spawning,
limits or quotas, weather conditions, and harvest areas. This
is why we choose to deal with fresh product vs. frozen when
possible. We simply hate to compromise quality and would rather
celebrate the great quality of a fresh catch when available.
We source our products from the cleanest waters available
and support and promote the Alaskan Wild Salmon industry for
its sustainable management. We deal only with vendors who
source product from fisheries who abide by quotas and limits
and have taken the extra steps to modify their gear and fishing
techniques to be environmentally friendly. Our farm-raised
fish comes from those companies that have shown us they are
the industry leaders by raising seafood products with the
least amount of harm to the environment, no antibiotics or
animal by-products in the feed, and free of pollutants.
Over the years we have developed special relationships with
some of the top artisans of the seafood business. Steve Walters
learned to fish the Copper River in Alaska from his grandfather
and has been doing so ever since. Steve and his Wild Card
fleet have been supplying Dorothy Lane with the best Copper
River king salmon, fresh and smoked, for several years now.
He is known as one of the best king salmon fisherman in the
Copper River delta. Greg Favretto, another Alaskan, has been
supplying us with fresh Alaskan halibut, cod, rockfish, and
king, sockeye, and coho salmon from remote locations like
Seldovia Point, Good News Bay, Sable Island, and Castle Cape.
Rob George is our crab man. He oversees the processing and
shipping of the fresh red king crab from Dutch Harbor, Alaska
and fresh lobster tails from Australia every year. Rob specializes
in supplying the best restaurants and casinos in Las Vegas.
Karl Achorn and crew bring us the wonderful cape sea scallops.
Harvested from short-trip boats, they are one of the few that
choose not to treat the product with sodium phosphate, a preservative
which causes the scallop to absorb water. Our Shetland Farms
certified organically fed, farm-raised salmon made industry-wide
news by testing lower in harmful PCBs than any other farm-raised
salmon and even lower than wild salmon. Alan Spence makes
our DLM Smoked Salmon using the Shetland Farms salmon and
unlike most other smoked salmon, the product has never been
frozen.
All these guys share the same passion for the products that
they produce as we do. It’s no wonder all of them have
chosen to come visit us here at Dorothy Lane Market to celebrate
great seafood. As you sit down to enjoy your next seafood
dinner, remember, we couldn’t have done it without them.
Take a moment to see, smell, and taste the best seafood in
town.
The Skinny on Grilling Boneless Chicken
Breasts
In our frenzy to eliminate fat from our diets we have broken
many of the basic principles of what makes grilled chicken
flavorful and moist. Take a piece of skinless chicken and
subject it to the heat of a hot grill, and you have all the
potential of making chicken jerky. For a change, grill Dorothy
Lane Market free-range, air-chilled, chicken labeled “French
Breasts,” and then simply remove the skin after cooking.
This skin-on variety of breast will help hold in the natural
moisture of the chicken and the fine layer of fat below the
skin will act like a self-basting tool, keeping the outside
moist and protected. Another great advantage of cooking skin-on
product is that seasoning and fresh herbs can be inserted
under the skin allowing the flavors to be cooked into the
meat. You’ll get a moist, juicy chicken breast that
will have them coming back for more!
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| Bordeaux
Lamothe-Guignard Sauternes 2001
There is a very limited amount of this wonderful wine with
its honey, syrup, spice, and clover nuances. Beautiful paired
with Blue d’ Auvergne from our Specialty Cheese Shops.
750ml $29.99 or 375ml $15.99
Essence De Dourth 2000 Bordeaux
An amazing Bordeaux blend of 50% Cabernet Sauvignon and 50%
Merlot from several appellations in Bordeaux. Superb! $65.99
Chateau Chatain Saint-Emilion 2000
Great appellation, phenomenal vintage! $21.99
Beaujolais
Potel-Aviron 2001 Julienas (Cru Beaujolais)
Nicolas Potel works with old vines (average 58 years) and
makes delightfully rich Beaujolais that is reminiscent of
the old style of Beaujolais Cru! Very fragrant perfumed nose,
brimming with delicate cherry and rose petal nuances but definitely
shows terroir in the mouthfeel. Great with salmon or a double
cream soft-ripened cheese. $17.99
Maison Louis Jadot Beaujolais Villages
Bright vivid fruit without any pretentiousness. Great paired
with a cheese course. $10.99
Calot 2001 Morgon Tradition
This is not the tutti frutti, headache-inducing stuff that
laps our shores in such large quantities in November. More
serious, but loads of fun; pure essence of Morgon bottled
without pumping or filtering. (So yes, there will be a wee
bit of sediment.) $12.99
Burgundy
Nicolas Potel Santana 1er Cru “Clos Rousseau”
2001
An absolutely gorgeous Pinot Noir that is grown on a low-yield,
organically farmed vineyard in this famous Burgundian appellation.
Pairs well with Columbia River Salmon. $29.99
Nicolas Potel Volnay 1er Cru “Clos des Chenes”
2000
Very vibrant, brilliant fruit, some weight in the mid-palate,
and a beautifully long finish. $54.99
Nicolas Potel Pommard 1er Cru “Epenots”
2001
Very expressive aromatics, rich fruit in the palate, and wonderful
tannin levels have lots to do with the incredibly laborious
efforts of Nicola’s commitment to following a biodynamic
calendar in handling his wines. For example, racking takes
place under a descending moon, the week after the full moon,
to have minimal lunar pull on the lees, leaving them to settle
on the bottom of the barrel. $56.99
Jean Garaudet Beaune Clos des Mouches 2001
Garaudet is making rich, satisfying wine from his home terroir
of Pommard, but the true jem in this cellar is the 75 cases
of stunning Beaune 1er Cru Clos des Mouches! Try this beautiful
Pinot and you will understand the lure of Burgundy! $29.99
or $323.88 the case
Raquillet 2002 Mercurey Blanc
A super wine with well-integrated fruit/acid, minerally tones,
and a long finish. $22.99
Raquillet Mercurey Vasees 2002
Really bright nose with an effusive style, bright strawberry
fruit, and a bit more mid-palate weight. Extremely good. $25.99
Eric Texier 2002 Macon Bussieres
An extremely passionate winemaker who seems to operate outside
the norm, yet his results are hard to argue with. Even though
he is dealing with primarily Burgundian and Rhone styles,
Eric chose an obscure corner of southern Beaujolais for his
winery. Why, you ask? Well, since he believes in low-sulfur
and minimal manipulation during winemaking, cold deep cellars
were sorely needed, and since the southern Rhone is much too
warm and Burgundy is “high rent,” he chose Beaujolais!
2001 was a tough vintage in the Macon. Eric chose to pick
late, and it paid off. The wine is quite rich with peach and
mineral nuances abounding. A great effort. $14.99
Loire
Chateau de Villeneuve Saumur 2002
The richest vintage yet from our “favorite little wine
from the Loire” this Chenin Blanc is completely crisp,
dry, and minerally. A beautiful wine with light fare. $10.99
or $118.68 the case
Cady Coteaux du Layon St. Aubin “Les Varennes”
This noble rot Chenin Blanc could be compared to wonderful
Sauternes, at a fraction of the price and can be enjoyed over
a number of weeks! Pair with foie gras for a truly heavenly
experience. $14.99 – 375ml
Domaine des Corbillieres Touraine Sauvignon 2002
Bright and sharp, this wine has a clean pleasant cut-grass
nose and floral hints with lots of bright fruit. Great with
seafood, salad, or just conversation! $12.99 or $140.28 the
case
Pascal Jolivet 2002 “Attitude” Sauvignon
Blanc
Mr. Jolivet has long been considered the “rock star”
of the Loire and certainly fashions some of the most “electric”
whites with his newest rendition of Sauvignon Blanc being
one of them. Extremely vivid fruit, lemony, minerally, very
clean finish…perfect with Asian cuisine. $13.99 or $151.08
the case
Rhone
Oratoire St. Martin Cotes du Rhone 2002 “P’tit
Martin”
Primarily Grenache with some Syrah and Carignane this is not
a “huge” wine, however it is absolutely delightfully
made and the perfect everyday wine. In fact, it is the new
house wine at Jean-Robert’s new bistro in Cincinnati.
When is the last time you tried really nice Rhone juice under
ten bucks? $7.99 or $86.28
Jaboulet Parallel 45 Cotes du Rhone Rouge
This Grenache/Syrah blend from Paul Jaboulet is always a fantastic
value! Dry, complex, super fruit – just a delightful
everyday dinner wine. $11.99 save $1.00
Southwest
La Sauvageonne 2001 Pica Broca
A dense, well-made Syrah from the Coteaux du Languedoc that
is just a stunning wine value! Pairs with Coleman beef or
du Breton Pork. $15.99
Domaine des Cassagnoles Blanc
This is simply a beautiful wine from Gascogne that is brimming
with bright fruit and a dry finish. Perfect with roasted chicken.
$6.29 or $67.88 the case
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| Bonduelle Frozen
Vegetables from France
Even those of us who don’t like green
beans have a soft spot for haricots verts, that is, French
green beans. It’s difficult to get them fresh though,
so we’ve got the next best thing. Bonduelle’s
frozen French Green Beans are a snap to prepare. Just put
them in boiling salted water for a few minutes, drain, toss
with a little olive oil or butter, and you’ve got a
great side dish for just about any meal. Recently, I did this
for a group of 10 Italians and they raved about the bravissimo
flavor of the veggies. Try it and I’m sure you’ll
get similar results. The same goes for Bonduelle’s Parisian
Potatoes, Petite Peas, and Parisian Carrots.
16 oz $1.99 save 30¢
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| Delouis Mustard—New
flavors for Spring
Mustard is found in many cuisines, and the French
love it as much, if not more, than anyone. Whether slathered
on a ham sandwich or a rack of lamb, a good Dijon-style mustard
has to be one of the easiest ways to flavor a dish.
Delouis Dijon Mustard is a classic Dijon that is very clean
tasting, all natural, and free of any additives. It hails
from the town of Limoges, France — is an area of great
wine and gastronomy that sits just west of of Dijon and France’s
great city of gastronomy, Lyon. It has been honored at international
competitions such as the Napa Valley Mustard Festival. I agree
with the accolades; it is the best Dijon I’ve ever tried!
Recently, thanks to our friend Anne Dessens, we now have two
more ways to enjoy great mustard. Enjoy Delouis Tarragon and
Provençal on any dish where you want extra flavor,
or as an ingredient in a lip-smacking vinaigrette. Enjoy these
mustards all summer long, whether it’s for hot dogs
or prime rib. You’ll discover why it’s one of
France’s favorite condiments.
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| Celebrate DLM’s
French Cheeses
As you may know, DLM carries over 300 varieties of cheeses
from over 18 countries. One of the countries that produces
some of my favorite cheeses is France. Just as in winemaking,
the people of France have spent centuries developing their
cheese-making skills and recipes, and therefore they produce
some spectacular cheeses.
Also like wine, cheeses can be differentiated either by the
region where they are produced or the type of cheese (how
they are made). One type of cheese that is most associated
with French cheeses is the soft cheese, the most commonly
known being French Brie. Brie is a cow’s milk cheese
with mushroom or hazelnut flavor. It goes best with light,
wheat rolls and fruity red wines.
Another fairly common French cheese is blue cheese with its
distinctive blue or green mold which is drawn through the
cheese. Before forming the cheese, green or blue mold cultures
are added to the milk or the cheese curd. During the maturing
process, needles are used to make holes in the dough so that
air can be released and mold can grow on the inner side of
the cheese. This is what makes the blue or green veins. A
great tasting example of the French blue is Blue d’Auvergne.
This strong, spicy, somewhat nutty cow’s milk cheese
tastes delicious in salad dressings and combines well with
chicories, nuts, and raw mushrooms.
A less common type of French cheese is semi-soft cheese.
The term “semi-cheese” refers to the fact that
this cheese is not spreadable, crumbly, or such. It requires
you to slice a section of it to eat. One such cheese is Tomme
Crayeuse. Tomme Crayeuse is actually the name of a variety
of “Tomme” - the name of the cheese is combined
with the name of the village from which it originated. It
is said that there are nearly as many Tommes as there are
mountains and valleys. Inside its hard, gray rind hides sticky
dough, which contains a strong distinctive aroma, but tastes
mild and creamy.
Even though the name “hard cheese” sounds so
solid that one would have a tough time with it, most of the
cheeses in this group are not, rather they have either always
been manufactured in the mountain regions of France or at
least originated from there. It’s a long maturing process,
between three and twelve months and sometimes even longer,
making this cheese quite precious. A great example of a French
hard cheese is Comté Gruyère. A spicy solid
cheese, Comté Gruyère, is from the Jura Mountains
in the region of Franche-Comté. Comté Gruyère
is produced by hand from raw milk and stored for at least
three months. The milk is exclusively from cows of the Montbéliard
breed, which graze on mountain meadows. It is especially good
with seafood or fresh fruits. A suitable drink to have with
Comté Gruyere would be a light red wine, dry white
wine, or Champagne. Comté Gruyere is also produced
in Eastern Burgundy, parts of Lorraine, Champagne-Ardennes,
and Rhône-Alps.
Some French cheeses require that they be shipped by air in
order to ensure the highest quality. One such cheese that
requires this special handling is Chaource Lincet, made in
the Champagne region of France. The small, round, soft cheese
made from cow’s milk has the AOC seal, maintaining its
traditional production according to strict quality criteria.
If it is young, the Chaouce tastes slightly sour - the more
it ripens, the more it tastes fruity and nutty. It may be
no surprise that this cheese matches perfectly with a glass
of Champagne.
- Martin Collet Brie $7.49 save $1.00 lb
- Blue D’Auvergne $7.99 save $2.00 lb
- Tomme Crayeuse $10.99 save $2.00 lb
- Comté Gruyère $8.99 save $1.30 lb
- Chaource Lincet $7.99 save $1.00 8.77oz
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| Health Fair 2004
The other day a customer asked me about our Health Fair.
“Are you having one?” Virginia asked excitedly.
It seems that last year she was quite intrigued with a hand
reflexology demonstration she was given and decided to attend
several therapeutic reflexology sessions since then. She’s
been so impressed with the results that she wants to learn
more about different holistic health practices, and she’d
like to bring a group of coworkers with her this time.
In case you didn’t make it last year, this event at
our Springboro store brought together the area’s most
professional complementary health practitioners and therapists,
as well as representatives from the top companies in the natural
products industry. Upstairs in the loft, folks were given
the opportunity to experience health practices like massage,
reflexology, chiropractic, reiki, yoga, and many more. Downstairs,
our vendors were stocking customers with natural body care
and supplement samples, and literature on a variety of topics.
Throughout the store, our customers tasted delicious natural
and organic foods, signed up for door prizes, and enjoyed
the ambiance of our beautiful Springboro store with family
and friends.
Health Fair 2004 is scheduled for Saturday, April 24 from
11 a.m. - 4 p.m. bringing you even more professionals and
demonstrations, free samples, door prizes, food, and fun.
We are pleased to welcome Donna Walls, RN as our guest speaker.
Donna, a registered nurse for 32 years, has been a private
practice herbalist since 1997. She’s an instructor of
herbal certification at the Ohio Academy of Holistic Health
and previously taught the academy’s nutrition courses.
Her talk will be at 11 a.m. in our community room focusing
on herbs for women.
So, in answer to your question, “Yes, Virginia, there
is a Health Fair.” It’s Health Fair 2004 and promises
to be bigger and better than ever! Bring your friends and
family and we’ll see you there!
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| SCHOOL
OF COOKING
April Classes
Brunch with Dottie
Instructor: Dottie Overman
NEW DATE — Tuesday, April 6
6 – 9 p.m. • $50.00
Seafood Basics
Instructor: Chef Carrie Walters
Wednesday, April 21
6 – 9 p.m. • $60.00
Delicious Dinosaur Days
(for ages 7 to 11)
Instructor: Zebbie Borland
Thursday, April 22
4:30 – 6 p.m. • $35.00
All-New Couples
Cooking Together
Instructor: Chef Carrie Walters
Sunday, April 25, May 2, or May 16
1 – 4 p.m. • $125.00 per couple
Almost From Scratch
Instructor: Andrew Schloss
Wednesday, April 28
6 – 9 p.m. • $65.00
For a complete listing of all classes, visit our School
of Cooking page.
Summer Classes will be posted online April 21. Registration
begins Wednesday, April 28 at 10 a.m.
Club DLM card is required for
all sale prices. Prices herein are valid through April 30,
2004. In the event of a typographical error, in-store prices
will prevail. All sale items are limit five with Club DLM
card.
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| Recipes
For a printable version of the recipes listed
below, click here.
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| Asparagus
and Gruyère Tart
Adapted from Gourmet, March 2001. Asparagus is the
essence of spring. Enjoy this tart with a green salad for
lunch. It is also a perfect addition to a spring brunch menu.
- Black Pepper and Sour Cream Pastry Dough
(must chill a total of 1½ hours) — recipe following
- 1 lb asparagus, trimmed to 5 inches
- 1/2 tsp Fleur de Sel sea salt plus additional for cooking
asparagus
- 1 cup heavy cream
- 4 large eggs
- 1/4 tsp freshly grated nutmeg
- Freshly cracked black pepper
- 4 oz finely shredded Comte Gruyère cheese, about
1 cup
Roll out pastry dough on a floured surface into a 13-inch
round. Transfer to a 1-inch deep, 11-inch tart pan (with a
removable bottom) and press to fit. Trim edge even with tart
pan. Prick bottom of shell all over and chill until firm,
at least 30 minutes.
Preheat oven to 375º F. Line shell with foil and fill
with pie weights. Bake in the middle of the oven until sides
are firm, about 20 minutes. Remove foil and weights carefully
and bake until golden, about 10 minutes more, then cool.
Blanch asparagus in boiling salted water until tender, about
1-2 minutes, depending on the thickness of the asparagus.
Drain immediately and place in ice water to stop the cooking.
Drain well and pat dry with paper towels.
Whisk together cream, eggs, 1/2 teaspoon salt, nutmeg, then
season lightly with pepper. Pour custard evenly in tart shell.
Sprinkle custard with 2/3 of the cheese, then arrange asparagus
spears in the custard, tips out (like spokes of a wheel).
Sprinkle remaining cheese over top.
Bake tart in the middle of the oven until custard is set,
about 25-30 minutes.
Broil tart 2-3 inches from heat until golden, 1-2 minutes.
Makes 6-8 servings
Per serving: 582 calories; 70% calories from fat; 45g
total fat; 27g saturated fat; 250mg cholesterol; 579mg sodium;
31g total carbohydrates; 15g protein
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| Black
Pepper and Sour Cream Pastry Dough
- 2 cups flour
- 1 tsp salt
- 1/4 tsp black pepper
- 3/4 tsp sugar
- 7 ozs (14 tablespoons) cold, unsalted butter, cut into
bits
- 3 Tbsp sour cream
- 3 Tbsp ice water
Blend together flour, salt, pepper, sugar, and butter with
your fingertips or a pastry blender until most of mixture
resembles coarse meal with remainder in small (pea-sized)
lumps.
Stir together sour cream and ice water, then stir into dough
with a fork until incorporated. Gather dough into a ball.
Flatten dough into a 6-inch square on a lightly floured surface.
Roll out into an 18x6-inch rectangle and fold into thirds
(like a letter) to form a 6-inch square. Turn dough so an
open-ended side is nearest you, then roll out dough into an
18x6-inch rectangle again, dusting work surface with flour
as necessary. Fold into thirds same as above. Repeat rolling
and folding one more time, then chill dough, wrapped in plastic
wrap, at least one hour. Dough may be chilled for up to one
day. Makes enough for an 11-inch tart pan.
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| DLM
School of Cooking Favorite!
Raspberry Almond Crumb Coffee Cake
I have made this crumb cake from one of
Kitty’s cooking classes for many years – it’s
perfect for an Easter brunch or a special weekend breakfast!
- 1 Tbsp dry bread crumbs
- 2 cups all purpose flour
- 1 cup plus 2 Tbsp sugar
- 1 tsp salt
- 5 ounces (10 Tbsp) unsalted butter
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup buttermilk
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
- 1 tsp pure almond extract
- 1/2 cup DLM Seedless Red Raspberry Preserves*
- 4 ounces blanched almonds, ground
- 1/2 cup sugar
- 1 egg yolk
Adjust oven rack to center position and preheat oven to 350°
F. Generously grease the bottom and lightly grease the sides
of a 10-inch cheesecake or springform pan. Sprinkle the bottom
with bread crumbs and shake lightly to coat. Tap out excess.
Whisk together flour, sugar, and salt in a large mixing bowl
until well blended. Cut in butter until mixture resembles
coarse crumbs. Remove 1 cup of mixture to a separate bowl
and set aside.
Whisk baking powder and soda into mixture remaining in a
large bowl. Add buttermilk, egg, and vanilla and almond extracts.
Beat vigorously until batter is smooth, fluffy, and frosting-like
– about 2 minutes. Use a rubber spatula to scrape batter
into prepared pan and smooth the top.
In a small bowl, beat raspberry jam until smooth and fluid;
carefully spread over the batter.
To reserved crumbs, add ground almonds, sugar, and egg yolk
and mix with a fork or your fingers until the color is uniform.
Sprinkle over batter, pressing lightly. Bake until center
is firm and cake tester comes out clean, 50 to 55 minutes.
Do not insert a skewer into this cake to test for doneness
until the center appears firm when the pan is shaken. If you
do, the topping may squeeze the air out and the cake may sink
in the middle.
Transfer cake to a rack and remove pan sides. Let cool completely,
about 2 hours, before serving. This cake is best if eaten
the day it is made.
*Also very good with DLM Oregon Black Raspberry, Oregon Blackberry,
or Wild Maine Blueberry Preserves. Makes 10 to 12 servings
Remember to visit our online Recipe
Archive for a wide variety of recipes sorted into many
categories.
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| Monthly
Prizes Throughout
the month of April, each time you use your Club DLM card you
will be given a chance to win...
- $50 Gift Certificate to Cooks’ Wares
- 2 Subscriptions for the 2004-2005 Season of the Dayton
Opera
($350.00 value)
- $50 Gift Certificate to Grandma’s Gardens &
Landscape
One set of prizes will
be awarded at each store location
unless otherwise specified. No purchase necessary to enter. |
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