December 2004 Market Report [click for PDF]
Department Features - Recipes - Monthly Prizes

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Great Wine Buys for the Season!

2002 BURGUNDY

2000 and 2001 vintages in Burgundy were challenging vintages that tested the growers, retailers, and consumers…but not the 2002, a veritable winegrower’s dream. France’s weather is extremely varied in relation to its geographic size, and while it is true that the south, and in particular the Rhône, was deluged with rain, Burgundy was the driest of all appellations. If you enjoy great quality red and white Burgundy and are looking for something special this holiday season, then one of these liquid gems may be for you!

Louis Jadot 2002 Chambolle-Musigny Les Fuees
One of the truly magnificent Côte de Nuits red wines, it is highlighted by its elegant, perfumed nose. 91 pts R. Parker $64.99

Louis Jadot 2002 Clos Vougeot
A Grand Cru that is brimming with complexity, this is an amazing wine that shows classic Burgundian terroir. 94 pts R. Parker $94.99

Louis Jadot 2002 Gevrey-Chambertin
“Only 625 cases, its plumy, intensely spicy aromas lead to a medium-bodied personality. This wine bursts onto the palate with loads of sweet red cherry fruit intermingled with blackberries before showing its firm backbone.” R. Parker $40.99

Louis Jadot 2002 Beaune Clos des Ursules (Domaine des Heritiers)
“This bursts from the glass with smoky, spicy black cherries. Ample, concentrated, and powerful, it coats the palate with waves of syrupy black cherries, blackberries, and strawberries…” 91 pts R. Parker $47.99

Louis Jadot 2002 Savigny-les-Beaune La Dominode
“Medium- to full-bodied, black cherry-scented with copious quantities of dark berries, cherries, and metallic flavors in its expressive character.” R. Parker $30.99

Louis Jadot 2002 Pommard
“Explodes from the glass with sweet red cherry aromas. Big, lush, generous, and juicy, it bastes the palate with loads of red fruit. This wine has the fruit, character, and depth one rarely finds in village Pommards.” 90 pts R. Parker $40.99

Louis Jadot 2002 Chassagne Montrachet Morgeot Blanc “Clos de la Chapelle”
“This gravel-, spice-, and mineral-flavored wine is lively, fleshy, and possesses a pure, suave finish.” R. Parker $57.99

Louis Jadot 2002 Puligny-Montrachet
“Light- to medium-bodied, quite supple and appealing.” R. Parker $45.99

Arlaud 2002 Chamolle-Musigny
A stunning vintage! Herve Arlaud has made a masculine, expressive, well-layered wine that is sure to please! $47.99

Jean Raphet 2002 Gevrey Chambertin Lavaux-St.-Jacques
An extremely opulent wine from vines planted in 1928 and producing only 4 barrels! The 2002 is seductive with an intoxicating nose and a seemingly ever-changing palate...brilliant effort! $62.99

Jean Raphet 2002 Morey St. Denis Les Millandes
This Premier Cru is incredibly terroir driven with an exotic, spicy, animalistic nose that is followed in spades in the mouthfeel. A true gem! $57.99

CHAMPAGNE

Egly-Ouriet Brut Tradtition
Wow, this is easily one of my favorite Champagnes! The fruit dynamic is amazing. It is white wine in your glass, but the berries just exude from the perfume, as it is a Pinot-dominated wine! $39.99

Laurent Perrier Brut
Simply put, this is one of the most fantastic Champagnes for the money that we have tasted in some time! From 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 3½ years! It is vibrant, dry, and 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

Duval-Leroy Brut Champagne Paris Label
A beautiful bottle for a mouthwatering wine! The well-known artist, Leroy Nieman, sketched the label art on a napkin while visiting Paris. This Champagne is a harmonious balance of toast and candied berry flavors with creamy texture and mineral aftertaste.

Fleury Rosé Brut
This is an amazingly delicate and flavorful rosé that is sure to please the palate. This was the first Champagne to be certified as made in accordance with bio-dynamic principles (strict organic laws). $42.99

Gosset-Brabant Brut Tradition
The family-owned, estate-bottling Gosset-Brabant winery in the famous town of Ay creates a Pinot Noir-dominated cuvée that reflects its unique micro-climate. It is quite frankly as complex and expressive a non-vintage Champagne as we know (for those concerned with what they drink rather than with what they are seen drinking). $29.99

Jean Milan Brut a Oger
This is 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! $42.99

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!

• Grocery
• Specialty Cheese
• Bakery
• Meat
• Produce
• Healthy Living
• School of Cooking

GROCERY

Comforting Pasta Sauce

I don’t know what it is about the colder weather that turns my thoughts to steamy bowls of pasta, but the two just seem to go together. No dilemma there. However, picture yourself in our pasta aisle, pondering your choices of pasta sauce. Your eyes bright and excited at all the options, slowly turning to a glazed stare as you try to decide which sauce to use. Row upon row of jars both domestic and imported. Remember when it was as easy as Ragu or Prego? Now those don’t even make my list of options! I must choose between my local favorites, the favorites of celebrities or upscale New York restaurateurs, organic varieties, or those imported from Italy. Mamma mia, what’s a girl to do? As in everything, I like to make an informed choice, so let me see if I can help clear the fog.

First, decide on your menu. Your saucing options might include topping traditional pasta, spreading it on toasted slices of bruschetta, or warming it and dunking steamy chunks of our artisan bread. I like to roll some meatballs in flour then drop them in a pan with a simmering mixture of pasta sauce and Jack’s Chipotle Grilling Sauce. The sweet tomatoes and spicy Jack’s make a tantalizing taste bud pleaser. Equally tasty with our DLM Italian Sausage, either are great on a sub roll with peppers and shredded Provolone. Whatever you decide, with pasta sauce on the menu, you know you’ll have a hearty meal.

So which sauce do you use? What are your options? Local choices include those from restaurants like Mamma DiSalvo’s (a garlicky best seller, wonderful over pasta) and Annarino’s in Dayton, Capozzi’s in Middletown (my favorite for meatballs as the flavor is full but doesn’t overpower the spices in the meat), Germano’s in Montgomery, Vino di Milo of Athens (made with a variety of wines leaving the pairing question easily answered), and Cucina Pitrelli and La Rosa’s of Cincinnati. Each offers an authentic taste derived from an old family recipe, and each is very, very good. Patsy’s and Rao’s come to you from restaurants in New York City. Folks back east swear by these brands. And Giorgio Baldi is featured at the restaurant of the same name in Santa Monica, California. You can also go the way of celebrities with Emeril’s line (Bam!), Paul Newman’s Own (environmentally beneficial), or even sauce from Sophia Loren (her grandmother’s recipe). Then there’s the organic line of Amy’s, Seeds of Change, and Muir Glen. Is the room spinning yet? Never fear, I’m almost through. And of course, I’m saving the best for last!

Superb for bread dipping or bruschetta is Elena’s Basilico e Aglio with garlic and basil. A romantic blend of herbs and spices dresses up a crusty baguette beautifully. Rustichella d’ Abruzzo comes to us from Italy and is perfect for an intimate evening. Tossed with hearty pasta, this Italian-made sauce is clean and pure with true flavors of tomatoes and extra-virgin olive oil coming through. And last but not least is our own Vera Jane’s Marinara. Made by an Italian family using plum tomatoes, olive oil, and fresh garlic, we are very proud of this robust yet delicate sauce. Extremely versatile, you can pour this over pasta, dress up a sub sandwich, use as a bread dipping sauce, or as Calvin likes it, spooned over his skillet-braised trout. Oh, the possibilities! Pair any of these sauces with creamy, flavorful Parmigiano-Reggiano made with cow’s milk or Pecorino Romano which comes from sheep’s milk and ends with a salty touch. Serve a salad with a zesty balsamic and a crusty chunk of bread, and oh, what a meal! So while soup may be my husband’s favorite wintertime comfort food, pile up some pasta in a bowl for me, tuck a napkin under my chin, and slather on the sauce. I know what I’m having for dinner tonight!

Sisson French Leaves

In France, grape leaves gathered from vineyards are commonly used to line baskets or trays for presenting and serving cheese. In keeping with this tradition, Sisson French leaves made of parchment paper are great serving accents for cheese, bread, hors d’oeuvres, desserts, or your favorite pastries. Add a splash of elegance to your buffet table by adding these decorative food-safe leaves. Sisson’s first products were the French cheese leaves. Sisson has been the premier source for cheese leaves in the United States since 1986.

Sisson Imports has developed a proprietary printing method that produces the highest resolution and finest detail on the leaves. They look real because they were developed by digitally scanning real leaves. The highest grade European parchment paper is imported to the United States and printed with food-safe dyes to create these unbelievable leaves, available in fall colors or holiday designs. $7.99 save $1.00 with Club DLM card

— Tom H

SPECIALTY CHEESE

Cheese for December

Whether you’ve invited the neighbors over for a casual get-together, are having the boss over for a formal dinner, or are throwing the event of the century, there’s one thing to remember — always invite the life of the party – cheese!

From perfect cheese and wine pairings that keep the party going to elegant entrées that dazzle your guests, the possibilities (and choices) are endless. Presenting an elegant, sophisticated, festive, and appreciated cheese course can be the most memorable and effortless of all of the celebration preparations.

To help you plan the perfect cheese course for your celebration, here are five things to consider: occasion, categories, flavor, accompaniments, and presentation.

Occasion. Is it a sit-down dinner, a small gathering for appetizers, or a party/reception? When will the cheese be served, and with what other foods? For a sit-down dinner I recommend serving 1-3 cheeses; for a small gathering, 3-4 cheeses; and for a party/reception, serving 3-6 different cheeses. Don’t serve heavy or rich cheeses before a large dinner. Let the cheese work with your meal, not against it!

Categories. Select cheeses which are differentiated on the basis of taste, texture, and appearance so that you will offer a range of characteristics to your guests. Choose from these categories: bloomy rind, hard, fresh, bleu, semi-hard, and washed rind.

Flavor. Within each category (and relative to that category) there exists a range of taste from mild to full-flavored. Make selections from the middle of the category’s range, for example Martin Collet Brie (bloomy rind), Don Bernardo 1-yr Manchego (hard), Couturier Fresh Goat Cheese (fresh), Colston Bassett Stilton (blue), Westcombe Aged Cheddar (semi-hard), Taleggio (washed rind). You can also consider milk type and country of origin if you would prefer.

Accompaniments. Select food and wine accompaniments that complement the cheese and work with your other holiday food offerings. For food accompaniments, serve one sweet (contrasting flavor) and one savory (complementing flavor) item. Include one in whole form (olives, nuts, cornichons, and fresh fruit) and one spread. Meat is optional (prosciutto, Serrano, Sopressata). Serve with cut bread or high-quality crackers.

For wine accompaniments, match lighter, fruitier wines to the younger, milder cheeses and pair bold, assertive wines with fuller flavored cheeses.

Presentation. The way cheeses are cut, arranged, garnished, and even labeled, along with what serveware is being used can easily be adapted to fit any occasion. For gatherings where people are standing, holding drinks, etc., it is best to have the harder cheeses pre-cut (best done while cold) and arranged with accompaniments and garnish on a large platter, tray, or board. For smaller gatherings, you can let your guests serve themselves from larger pieces of cheese. For after dinner, you can either pre-cut and assemble cheese on individual plates with accompaniment/garnish, or offer one platter/board with an arrangement of larger pieces for guests to cut their own. Seasonal garnishes include whole or cut fruit (fig, pear, apple, clementine), nuts in shell, holly sprig, evergreen bough, pine cones, etc. Always include a separate knife per cheese. Also, remember to bring the cheese to room temperature before serving (let stand out of refrigeration 30 minutes to one hour).

The key is to serve the cheeses that you enjoy eating and to have fun! Just remember that holiday parties, whether a wild bash for hundreds or a quiet, fireside dinner for four, are a chance to spend time with your friends and shake out the stress of the season. What could be sweeter than a little cheese, a little wine, and talking about hopes for the new year to come?

— Randy

BAKERY

The Proper Care and Eating of DLM Artisan Bread

So you love crusty bread from DLM, and you know how good it is the day you buy it. But what about the next day and the day after that? How about storing, slicing, and reheating? We bake our Artisan breads fresh from scratch every day in the store, and they are great to eat the day they are baked. But guess what…some are just as good the day after, even a few days after. Others are optimum the day they are baked, but can be resurrected the next day with a simple step.

The lasting power of a loaf comes down to three things: whether or not it has sour culture, how thick the crust is, and interior-to-crust ratio. Natural sour culture means that healthy bacteria (think wine and yogurt) is present which acts as a natural preservative to the loaf. A thicker crust serves as a protective wall keeping the interior fresh. And the more interior a loaf has compared to its crust, the easier it is to keep fresh. Using these factors you could divide our breads into three categories: hearty, delicate, and in-between.

Hearty

These are the loaves of serious wintertime eating, meant for a big dinner table with sturdy wooden legs, eaten along with bowls of stew and braised meats, and aged cheeses. They are breads of substance, aroma, and chewy crust. Loaves that have these qualities include the large versions of San Francisco Sourdough, Whole Wheat Sourdough, Raisin Walnut, and DLM Signature Round (my favorite). They have all three things going on, that is, sourdough culture, thick crust (the darker the better), and plenty of interior that stays fresh for days. It usually takes me, in fact, at least 5 days to finish a large DLM Signature Round by myself. If you get one of these big loaves, and want to eat it over the next few days, ask for one unsliced, and ask for a paper bag. Slicing as you need it at home keeps it fresh longer because the protective crust is left intact. Set to the task with a good serrated bread knife, and slice a thick piece whenever cravings arise. Leave any unused portion cut-side down on the counter or in its paper bag. Storing the bread open-air or in paper will keep the crust crispy. Plastic does the opposite—it’s a crust killer. Only ask for a plastic bag if you plan to freeze a heavy duty loaf. In that case, plastic is a good choice. To refresh a frozen loaf, follow the directions on the paper bag, that is, moisten the loaf and pop it into a 375º F oven for 5 to 10 minutes, then serve.

Delicate

Breads in this category have a thinner crispy crust, and less interior crumb. By “delicate” I don’t mean to imply that they aren’t an equally great eating experience, they just don’t hold up as long as the hearty breads. Examples include Classic Italian, Tuscan Flat Bread (very chewy crust, but hardly any interior) and the DLM Artisan Baguette. Our baguette has a thin crust and small interior as well as a creamy wheat flavor of which Bakery Director Scott Fox is especially proud. There’s no way around it: our baguette is at its peak the day it’s baked. A baguette on the next day is like Cinderella after midnight. The romance is gone, as well as the crispy crust. However, treat a day-old baguette right, and you can resurrect the flavor and texture to a large degree. It is very important that you do this just before you serve it. Preheat your oven to 375º F, wet your clean hands, and lightly rub the day-old baguette so that it’s covered with moisture. Pop it in the oven for about 5 minutes, and then serve right away. If you ask for a sliced baguette and have slices left over, they make great croutons. Simply brush with extra-virgin olive oil (our Vera Jane’s from Tuscany is great for this), sprinkle on a little sea salt and fresh pepper, lay it out on a baking sheet, and toast it in the oven for a few minutes. Serve with soups and cheeses, or spread with other toppings, and have as hors d’oeuvres.

In-Between

The rest of our breads fall into this category. They include Rustic Country (big loaf, no sourdough culture, and medium crust), French Boule, Farmhouse (sour culture, medium crust, medium interior size), and others. Farmhouse is a near-hearty that is also exceptional for sandwiches. In that case, get it sliced and store in the fridge or freezer. When you’re ready to eat, pop the slices in the toaster and serve. The loaves in this category age differently. Some, like the hearty breads, do well for days. Our Asiago Cheese Bread holds up well thanks to its thick crust and cheese keeping the interior moist. These loaves have a range of flavors and textures that will keep you interested and satiated with great bread-eating experiences. If you want to know more, just ask us.

By way of refresher, here are the basics in caring for your bread. Some loaves are great for days; others are at their optimum the day they are baked. Avoid plastic unless you are freezing the bread. Most breads are best sliced at home as needed. Most all breads can be brought back to life by moistening and putting in the oven for a few minutes. Keep these few things in mind, buy great bread at Dorothy Lane Market, and you will eat well all winter long!

MEAT

Prime Rib on Your Holiday Table

Beef is America’s favorite food. When you want to prepare a special dinner for the holiday season for family and friends it is no wonder so many of you choose beef as the entrée of choice. Prime Rib is the most famous of the holiday roasts, and getting a supply of the very best is no easy matter. In the old days you needed to know your butcher to get cuts of meat this good. Let me tell you something—many things have changed over the years, but now it is even more important that you know and trust your butcher if you are in pursuit of a truly great piece of meat. At Dorothy Lane Market we employ many skilled meat cutters who will be happy to assist you in making your selection.

The word “prime” in the name “prime rib” is a term to indicate this particular cut of beef, but does not necessarily mean the meat is graded U.S.D.A. Prime. To find true U.S.D.A. Prime “prime rib” we start the selection process by looking for cattle that have been raised naturally, without the use of antibiotics or growth hormones ever and have been finished in a feedlot with all the grain tested to be free of pesticides and residues. This represents less than one tenth of one percent of all cattle raised. From these cattle we select only those that have received the U.S.D.A. Prime grade. This is the highest grade cattle can receive from the United States Department of Agriculture. Less than 2% of all cattle receive this top grade. We don’t stop there, instead choosing to dry-age the ribs for a minimum of 28 days at 36º F. This aging process draws the moisture out of the beef, concentrating the natural flavors and tenderizing the fibers of the meat. The meat will have a creamy white fat, firm texture with fine marbling dispersed throughout the eye of the meat, and a light cherry red coloring. The marbled fat melts evenly when cooked leaving the meat juicy and tender. Almost all the other prime rib you will find in town comes from a much lesser grade beef and is barely 7-10 days from slaughter. So, if you are looking for the most juicy, tender, clean taste in beef to serve your holiday guests, choose DLM Dry-Aged U.S.D.A. Prime Grade Prime Rib for your gathering. It truly is something to celebrate.

PRODUCE

Earth-Friendly Fire

There’s something about the phrase “home fires burning” that evokes images of peacefulness and family togetherness. I have fond memories of sitting in the family room with a fire roaring in the hearth and all my siblings and me transfixed by the blaze. My dad was a firefighter, so a roaring fire was something he could enjoy at home – except for that time he forgot to open the flue and his colleagues had to be called – oops! I still love to sit in front of a fire and read a good novel or gather the kids around for games. However, I’m well aware of what fires do to the ozone and I’m conscious of the effect each fire I make has on our environment.

Now we can all rest a little easier when we burn the Enviro Log. This new 5-lb fire log is made from 100% recycled product – waxed old corrugated cardboard. It burns much cleaner than wood and is even safe for cooking. You can use it when camping, in your chiminea, it’s even safe for woodstoves. It creates beautiful large flames when burning without melting, dripping, or sparking. And unlike real wood it doesn’t attract insects so you don’t have to worry about bringing unwanted guests into the house when you restock your indoor supply. With no petroleum additives, the Enviro Log burns cleaner than real wood. So gather your family in front of the fire; create some memories.

HEALTHY LIVING

2005 Professional Seminar Series

Register Online!

With the holidays fast approaching, the last thing on our minds is looking ahead to next year. We’re making decisions about gift-giving and meal-planning, certainly not in regard to the New Year’s resolution of “getting healthier.” But those of us in the Healthy Living Department are always looking ahead, seeking new ways to help our customers achieve their wellness goals. In keeping with the philosophy that education is a key to wellness, we have recruited locally and nationally recognized holistic professionals for our 2005 Professional Seminar Series. We are very excited to welcome the following speakers:

January: Decker Weiss, NMD
“Digestion and Cleansing”
Dr. Weiss is the first naturopathic physician to perform a residency at a conventional medical facility. He maintains hospital privileges at the Arizona Heart Hospital and is an associate professor of medicine at Southwest College of Naturopathic medicine. Dr. Weiss trains physicians and pharmacists throughout the world in the use of natural medicine. Thursday, January 13, 7-9 p.m.

February: Patti McCormick, RN, PhD
“Aromatherapy for Everyday Use”
Dr. McCormick, a holistic practitioner since 1978, is the founder and past president of the Ohio Academy of Holistic Health, Inc. Dr. McCormick has lectured nationally and serves as a consultant to companies and medical centers on the implementation of protocols for the safe and appropriate utilization of aromatherapy in specialty settings. Tuesday, February 8, 7-9 p.m.


March: Nancy Angelini
“Stress, Anxiety, and Depression”
Nancy is the National Director of Education and Training for New Chapter, Inc. She is a certified Neuromuscular and Upledger Craniosacral Therapist, and former owner of the Wellness Plus Clinic near Cambridge, Massachuesetts. Growing up as the daughter of an award-winning Analytical Chemist in Food Science, Nancy has developed a strong technical approach to research. She has given over 500 lectures nationally on a variety of health-related topics. Tuesday, March 8, 7-9 p.m.

April: Ellen Kamhi, PhD, RN
“Herbs for Health”
Dr. Kamhi has been involved with natural medicine for over 30 years. She practices holistic medicine at the Long Island Integrated Medical Center in New York and is an appointed instructor at the Stony Brook Medical School College of Family Medicine. Dr. Kamhi lectures nationally and has authored several books. Tuesday, April 19, 7-9 p.m.

May: William Demoray
“Hypnotherapy as a Tool Toward Wellness”
Mr. Demoray is a board certified hypnotherapist and a member of the National Board of Hypnosis Education and Certification. With over 12 years of experience, he offers sessions for both adults and children, incorporating imagery and a variety of techniques to safely treat a wide range of wellness concerns. Tuesday, May 10, 7-9 p.m.

All lectures will be presented in the Community Room at our Springboro location. The fee is $10.00 per session (buy 4 and get one free!), and each participant will receive a gift bag from the Healthy Living Department. Registration is required as we expect seats to fill quickly for this unique lecture series.

Now, think about this…what a great gift-giving idea! We have gift certificates available for any or all lectures. This may just be the perfect gift for that hard-to-buy-for friend or family member. Think of it as a gift of wellness.

Register Online!

For more information, contact:
Joy Kemp (937) 748-6800 (Springboro)
Lori Kelch (937) 434-1294 (Washington Square)

SCHOOL OF COOKING

December Class List

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!

Holiday Open House
December 4 from 10 a.m. to 4 p.m.

Santa Snacks (for grades 1 – 3)
Make gifts of homemade food in our festive holiday class.

The Best of Holiday Cookies
An annual favorite from Kathy Neufarth.

Holiday Brunch Fare
These do-ahead and make-ahead holiday brunch dishes are sure to please family and friends.

Candy Shoppe
Make an array of tried-and-true candy recipes perfect for gift giving.

December Couples
Have fun cooking together while preparing this elegant five-course dinner menu.

Bone Appetit! (for grades 4 – 6)
Just in time for the holidays, we’re cooking up “pawsitively” creative doggie treats!

A New Year’s 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.

Sushi Basics
Try your hand at making sushi in our hands-on class.

Bûche de Noël
Students will create their own mini Bûche de Noël cake (holiday Yule log) in our class taught by Chef Randall Price.

Check out the School of Cooking page to register, or for a complete list of all Fall Classes!

Club DLM card is required for all sale prices. Prices herein are valid through December 31, 2004. 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.

Bourbon Pecans
From The Best of It’s Simple by Ann Heller. Spiced nuts are always an appealing snack during the holidays, whether given as a gift or set out for nibbling at a party. After testing several recipes, we decided that we liked this one from Ann Heller of the Dayton Daily News the best.

• 3 oz bourbon
• 1 lb pecan halves
• 1/2 cup sugar
• 1/2 tsp cayenne pepper
• 1/2 tsp Angostura bitters, optional
• 1/2 tsp salt
• 1 Tbsp Worcestershire sauce
• 1/4 tsp black pepper
• 1 Tbsp canola oil
• 1 tsp ground cumin

Preheat oven to 325º F. Simmer bourbon to reduce to 3 tablespoons. Combine the reduced bourbon, sugar, bitters, Worcestershire sauce, and oil.

Blanch the pecans for 30 seconds in boiling water, then drain the nuts. Turn the hot nuts into a bowl and toss with the bourbon mixture. Let stand 10 minutes, then spread on a foil-lined, rimmed cookie sheet, pouring the remaining bourbon marinade over them. Bake for 30-35 minutes, stirring every 10 minutes. When nuts are crisp and lightly browned and the liquid has evaporated, turn the nuts into a bowl. Combine the cayenne pepper, salt, pepper, and cumin. Sprinkle over the nuts while tossing them. Turn out onto a clean, foil-lined cookie sheet to dry in a single layer. Store in an airtight container. Makes 4 cups

Per ¼-cup serving: 252 calories (73% of calories from fat); 21g total fat; 2g saturated fat; 0mg cholesterol; 85mg sodium; 11g carbohydrates; 3g protein

Wonderful Cheese and Apples
From Beginning Again-More Appetizers by Rockdale Ridge Press. This recipe makes enough for a large gathering or can be divided for two different parties. It freezes very well.

• 4 oz Camembert cheese (including rind, cut up)
• 2 Tbsp milk
• 1 cup shredded Swiss cheese
• 2 Tbsp sour cream
• 4 oz crumbled Maytag blue cheese
• 1½ cups chopped pecans
• (3) 8-oz packages cream cheese
• 8 apples, cored and sliced (when ready to serve)

Allow first three cheeses to stand at room temperature for 30 minutes. In a large mixing bowl, combine Camembert, Swiss, and blue cheese with 2 packages of cream cheese. Set aside.

Line a 9-inch cake pan (or two 6-inch pans if dividing recipe) with foil or plastic wrap. Stir milk and sour cream into the third package of cream cheese. Spread this mixture in prepared pan. Sprinkle with pecans and press gently into cream cheese layer. Spoon reserved three-cheese mixture over nuts to edge of pan. Place plastic wrap directly over cheese and cover tightly. Refrigerate at least 2 to 3 days or up to 1 week.

To serve: turn onto plate, remove foil or plastic wrap; serve with apple slices. Makes about 32 servings

Per serving: 178 calories (72% of calories from fat); 14g total fat; 7g saturated fat; 32mg cholesterol; 156mg sodium; 8g carbohydrates; 5g protein

Holiday Broccoli Dip
Adapted from kraftfoods.com

• 1 cup mayonnaise
• 2-oz jar diced pimentos, drained
• 1 cup shredded Mozzarella cheese
• 1/4 tsp white pepper
• 1/2 cup grated Parmigiano-Reggiano
• 1/4 tsp Tabasco sauce, or to taste
• 12 oz fresh broccoli, trimmed, chopped and blanched or 10-oz pkg frozen broccoli, thawed and well-drained
• 1/2 tsp minced garlic

Combine all ingredients thoroughly. Spread into a 9-inch pie plate. Bake 20-25 minutes or until heated through. Serve with crackers or tortilla chips. Makes 25 (2 Tbsp) servings

Per serving: 88 calories (85% of calories from fat); 8g total fat; 2g saturated fat; 7mg cholesterol; 105mg sodium; 1g carbohydrates; 2g protein

DLM School of Cooking Favorite!
Stuffed Roast Tenderloin of Beef
Stuffed with sun-dried tomatoes, rosemary, goat cheese, and toasted bread crumbs, this do-ahead recipe from Betty Rosbottom is perfect for holiday entertaining and is sure to please family and friends.

• 6-7 oz sun-dried tomatoes, packed in oil
• 3 oz (about 5 Tbsp) Couturier goat cheese
• 1/3 cup chopped shallots
• 3 lb DLM Natural Beef Tenderloin from Coleman, well trimmed
• 1½ cups fresh bread crumbs
• 1½ tsp dried rosemary, crumbled
• Nonstick vegetable or olive oil cooking spray
• 1 tsp dried thyme
• Kitchen twine for tying
• 3 Tbsp chopped flat leaf parsley
• Fresh rosemary for garnish
• Salt and freshly ground pepper

Drain sun-dried tomatoes and reserve oil. Pat dry and chop enough of tomatoes to make 1/3 cup. Set aside in a bowl.

Measure out 1 teaspoon of reserved oil into a medium-sized heavy skillet set over medium heat. When oil is hot, add the shallots, stir, and cook until softened, about 3 to 4 minutes. Remove and add to bowl with chopped sun-dried tomatoes.

In the same skillet, over medium-high heat, heat 1½ tablespoons more of the reserved oil. When hot, add the bread crumbs. Stir constantly until they are a rich golden brown, about 1 to 2 minutes.

Remove from heat. Add bread crumbs, dried rosemary, thyme, parsley, a generous teaspoon of salt, several grinds of black pepper, and the goat cheese to the tomato mixture. Mix well to combine.

Cut beef lengthwise down the center, cutting 2/3 of the way through. Open beef flat, like a book. Using a meat pounder or rolling pin, pound beef to flatten slightly. Season with salt and pepper. Spread with filling, leaving a 1-inch border. Fold beef together and tie at 1-inch intervals with kitchen twine. The meat can be prepared several hours ahead to this point. Cover and refrigerate. Bring to room temperature 15 minutes before cooking.

Preheat oven to 375° F. Coat a large, heavy roasting pan with nonstick spray and place over medium high heat. When hot, add the roast and brown on all sides. Season roast with salt and freshly ground pepper and place on a rack in the roasting pan. Roast until a meat thermometer registers about 115º F to 120° F for rare or 125º F to 130° F for medium rare (internal temperature will rise 10 degrees while resting). Remove from oven, loosely tent with foil, and let rest for 20 to 30 minutes.

To serve, slice into 1-inch slices and arrange on a serving platter. Garnish with fresh rosemary sprigs. Makes 8 servings

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 Full Service Car Wash at Yankee Station Auto Bath, Soft Touch Car Wash, or Oakwood Auto Wash & Detailing (value $40.00)
• Comfort Keepers — 2 hours of service
• $40 Gift Certificate to The Barnsider or Wellington Grille

One set of prizes will be awarded at each store location unless otherwise specified. No purchase necessary to enter.