April 2005 Market Report [click for PDF]
Department Features - Recipes - Monthly Prizes

For past issues of the Market Report, visit our Market Report Archive!

Club DLM card is required for all sale prices. Prices herein are valid through April 30, 2005. In the event of a typographical error, in-store prices will prevail. All sale items are limit five with Club DLM card.

April in Paris at DLM—A French Food Odyssey

“Oo-la-la…c’est picante!” I was proud of my first batch ever of hollandaise, but when my instructor at Le Cordon Bleu tasted it and started off with “oo-la-la”, I knew I had made a mistake. He corrected me with a smile, noting that I had gone a little heavy on the cayenne pepper, making it too picante (spicy). He went on to explain that, in general, French cuisine is marked by nuances of flavors. Speaking of my hollandaise sauce, he counseled, “You should just begin to feel the heat, then it’s gone before you know it.” The more I’ve experienced French food, the more I think he was right on target about its nature. I’ve been to France over 15 times, the longest stretch being that 3-month stint in Paris at Le Cordon Bleu Cooking School a few years back. Not that I’m an expert on French food, but I’ve had enough exposure to have an opinion on it. Don’t get me wrong, I’m not exclusively a Francophile when it comes to eats. I love a chimichanga or an eggroll as much as you do. Rather than judging one cuisine as better than another, what we encourage around here at DLM is to appreciate each for what it is.

So here it is April, and we thought of Paris. Dennis (Store Director at Washington Square) got me going, reminiscing about a trip a group of us made there a couple of years ago. We remembered the pastry shops, the street artists, the Orsay museum, and the friendly cheesemonger from Rouen with the bad teeth and an easy smile, who left his shop and walked us to his favorite restaurant several blocks away. As Dennis said, “He wasn’t selling cheese; his life was cheese!” April in Paris…not an original thought, I know, but once we started talking about it, there was no turning back. Inspired by the thought, this month we offer you many opportunities to enjoy French food. Appreciation comes easily when you reminisce, or when aromas of warm baguettes are wafting out of our hearth oven, or when a creamy, ripe camembert meets your lips.

To me, the essence of eating French is healthy, fresh ingredients combined well using some basic techniques. French is not necessarily “fancy”— it’s food you can eat every day. Yes, it can mean foie gras, truffles, or béarnaise. Yet it’s just as much a slice of Gruyère with a slice of green apple, or a salad of mâche greens tossed with a homemade vinaigrette. It’s as much a sandwich of Madrange ham and sliced cornichons on a baguette slathered with butter and Dijon, washed down with a chilled glass of Beaujolais, as it is a five-course menu gourmand. As my experience with the hollandaise shows, one of the most enjoyable things about eating French food is noticing the layering and subtlety. Take for example the classic vinaigrette, one of the keys to a great salad and other dishes. It has strongly flavored ingredients, to be sure, but when you whisk them together neither the spiciness of the Dijon mustard, the grassiness of the extra-virgin olive oil, nor the snap of the vinegar predominates. Another example: DLM’s croissant. Our friend Ghyslain makes them for us in the classic method with a simple dough of premium ingredients, folded over and over again with high-fat butter. It’s not cloyingly sweet or yeasty, but delicate, flaky, and irresistible. Wines are another example of subtlety. Rather than being “huge” and “jammy” like some monster California cabs and zins, French wines are often less bold, but elegant. To the French way of thinking, wine is another food, an important part of the eating experience, not a stand-alone beverage. Hence, French wines are often more balanced with tannins and acidity, a bit softer, making them food-friendly. Again, I’m not diminishing American or any other wines for that matter; I love too many. It’s just fun to notice the differences. Of course, not all of France’s flavors are subtle. The cheese Epoisses* comes to mind; the undisputed, soft-ripened king of aromatic funk!

In any case, if you haven’t discovered so already, I think you will find eating French food is pure pleasure. That is why we recommend these foods to you wholeheartedly. This translates into our beautiful selection of air-shipped French cheeses and good wines from all the major regions of France. It is also why we supply you with the basics such as sea salt from Brittany, butter from Normandy, and olive oil and honey from Provence. It also means we make crusty breads completely from scratch and bake them in huge French hearth ovens in our stores — including baguettes so good I would match them against any others, be they from New York, San Francisco, or even Paris. We plan to do lots of in-store tastings of these foods and more this month, so come in and join in the fun. For a start, try the foods listed below. Take your time, notice how the foods taste, have conversation… Put out fresh flowers and enjoy a little “April in Paris” at your home this month along with us.

From the DLM Bakery
Classic Croissant—Great for dipping in your morning latte! 3 oz $1.59 save 20¢
Artisan French Baguette—Hand-shaped and baked from scratch every day by our expert bakers. 14 oz $1.99 save 30¢

From the Produce Department
Epic Roots Mâche and Mâche Tre Savore 4 to 6 oz $5.59 save 40¢

From the Grocery Department
Life in Provence Olive Oil—Use it in making your vinaigrette. 500 ml $9.99 save $2.56
Life in Provence Ratatouille—Spoon over meats, heat and use as a side dish, or serve over bread. 13.5 oz $5.99 save 86¢
Filet Bleu Cookies—All butter, no hydrogenated oils, try all three varieties:
Galettes d’Armorique—Butter rounds 4.23 oz $2.99 save 50¢
Petit Beurre—Classic butter cookies; great with tea. 3.52 oz $2.29 save 30¢
Sablé Citron—Butter and Lemon Cookies. 5.29 oz $2.59 save 40¢
St. Michel Cookies—A super deal on beautiful tins of all-butter cookies. Tin $5.99 save $5.00
Delouis Dijon Mustards—Choose from Classic or Tarragon. 7 oz $2.99 save up to $1.60
Moulin Saint-Michel La Pichó Olive Oil—A beautiful oil from Provence with an herbaceous, grassy scent, peppery flavor, and smooth texture. Drizzle on grilled fish and fresh greens. 500ml $19.99, save $5.00
Herbes de Provence Sachet—The classic herb blend from the south of France. Use it to add flavor in various ways, to dishes, including marinades, rubs, or simply sprinkle over your food. 5.25 oz $5.99 save $1.00
Bernard Michaud Honey—Excellent honey from Provence in a colorful round tin. 25 oz Pail $12.99 save $2.00
J. Leblanc Walnut Oil—A superb, healthy oil, with an incredible aroma of walnuts. Use it in making homemade peanut butter (grind up toasted peanuts in a blender, slowly add walnut oil and a teaspoon of honey), in place of olive oil in vinaigrettes, and for drizzling over salad greens. 8 oz $12.99 save $1.50

From the Frozen Department
Bonduelle Frozen Vegetables from France—Simply the best frozen veggies we’ve ever tried, and a snap to prepare! 16 oz $2.29

Look for these and other exciting French foods this month. Also, check out our selection of Kitchen Essentials from France, including salt and pepper mills, famous cutlery from Laguiole, and ceramics.

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
• Beer & Wine
• Specialty Cheese
• Meat
• Healthy Living
• School of Cooking

BAKERY

Springtime in Paris Pastry Show

One of my favorite things about my job as Bakery Retail Manager is the opportunity to try the newest creations from our Pâtisserie. Kim, Yolie, and Katie work on an ongoing basis with Ghyslain (the chocolatier and pastry chef who is the creator/consultant behind the DLM Pâtisserie), to surprise us with new and delectable desserts. We prepare our pastries fresh daily, using clean, fresh ingredients, such as organic eggs and real vanilla, and they are free of trans fats and high fructose corn syrup. Some of my favorites include the Tarte aux Fruit (a buttery tart shell with a thin layer of chocolate, filled with pastry cream and topped with seasonal fruit), and the Fraisier (strawberries layered with rich French buttercream between two layers of génoise, topped with beautifully decorated almond paste). For the chocolate lover there is the classic Chocolate Mousse (made with premium dark chocolate and fresh cream piped into a chocolate tulip shell), or the Gâteau aux Trois Chocolats (milk, dark, and light Bavarian cream layered on top of chocolate génoise, topped with a dark mirror icing).

Is your mouth watering yet? If so, come and join us at our Springtime in Paris Pastry Show, where you can enjoy a total of twelve fabulous creations, in addition to meeting Ghyslain and the talented members of our pastry team. Taste the newest rage in Paris, an upscale gourmet marshmallow called guimauve, learn how to present our pastries at home for your guests, and see first-hand how Ghyslain makes his delectable chocolates. Enjoy a sampling of French wines and learn how to pair them with your favorite pastry as we transform our mezzanine into a Springtime in Paris celebration. So bring your sweet tooth and join us Thursday April 7 from 6:30 p.m. to 9 p.m. at the Springboro community room. Tickets are $20 if purchased in advance ($25 day of show) and may be purchased at the service booth at any of our stores.

Register Online!

BEER & WINE

A Sip of France

LOIRE

Tour St. Martin 2003 Menetou-Salon Morogues
From the Loire Valley of France, this wine is one of our favorite white wine values, and the best vintage we’ve ever tasted from this property. Really clean and almost lemony with a hint of bright herbal tarragon, it shows a lot of citrus fruit while remaining bone dry! $12.99

Guindon 2003 Muscadet Coteaux de la Loire “Prestige”
A white wine from the chalky soils along the Loire that is both incredibly light and well-textured at the same time. Fantastic nuances of pears and smoky minerals in the nose, with a light-medium-bodied mid-palate with lemon/lime and sea salt flavors. Amazing when paired with either shrimp cocktail or lobster. $8.99

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

PROVENCE

Château de Roquefort 2004 Rosé
This Rosé from Provence is simply delightful! Possessing a briny, wonderfully “sea” nuance with lots of strawberry and herb nuances. It is perfect with light fish, chicken, pasta, or just by itself. $11.99

BORDEAUX

Chateau Moulin de Blanchon 2001 Haut-Medoc
Still a superb vintage for the region, with better values than the glorious 2000 vintage. This left bank wine has a wonderful nose with distinctive fruit throughout and a hint of “classic” graphite. Even though it is half Merlot, the Cabernet really shows its character. $19.99

Chateau Saint-Sulpice 2001
This vintage was just amazing in Bordeaux, and while the first growths are budget-breaking, there are very good values like this one! A blend of Merlot and Cabernet Sauvignon, it is dry and hearty without being too tannic. Try with a Coleman rib-eye. $10.99

BURGUNDY

François Raquillet 2003 Mercurey Vieilles Vignes
Wow, what a beautifully elegant Pinot Noir! François had extremely low yields due to very attentive vineyard management in a difficult growing season, and was able to pick at the end of August, three weeks early for Burgundy. Very seductive fruit with lots of violet and floral tones in the perfume, yet meaty in the mid-palate. Enjoy with grilled salmon or Culver duck breast from our meat shop. $23.99

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

Nicolas Potel 2003 Bourgogne Rouge “Cuvée Gérard Potel”
Nicolas has made a wonderful Pinot Noir that is 100% organic and showing quite well. $18.99 750ml or $10.99 in 375ml. Also, look for his equally well-made Côte de Nuits Villages “Vieilles Vignese” for $27.99.

ROUSSILLON

Mas Amiel 2002 Cotes du Roussillon-Villages Notre Terre
Located in the extremely obscure appellation of Maury in Roussillon, this region should not be overlooked for stunning wine, and certainly Mas Amiel is a front runner. A blend of Grenache, Carignan, and Syrah, it is full of inky, jammy, seductive fruit with a quite amazing mouthfeel. Tank-fermented, the wine went into fudres (very large oval-shaped wooden barrels) to add a bit of dimension. The result is dry…although it does seem to tease with a hint of residual sugar. $13.99

Le Roc des Anges 2002 Cotes du Roussillon-Villages
Marjorie Gallet, winemaker and owner of this dynamite wine, grew up in Côte-Rôtie, and it is there that Syrah became so dear to her. And now it plays a major role, along with Carignan and Grenache, in this southern French rouge. Dry, robust, full of dark jammy fruit, with hints of dried herb and garrigue, it is perfect with lamb, stew, or your favorite grilled Coleman steak. $25.99

BEAUJOLAIS

Jean-Claude Lapalu 2003 Brouilly “Croix des Rameaux”
Look no further for one of the most interesting and complex wines of Beaujolais! Generous in the mouthfeel with tons of berry fruit and hints of spice, this is a wine that is certainly terroir-driven and extremely food friendly…alas, it is also extremely limited in supply! $25.99

SAVOIE

Labbe 2003 Abymes
Savoie is in eastern France, very close to the Swiss border near Lake Geneva. Made from the grape Jacquere, this white wine is extremely vibrant and crisp with a dry finish. Perfect for lunch, light dinner dishes, or fondue, it is a very pleasing wine. $9.99

ALSACE

Frédéric Mochel 2002 Riesling
This producer is about as far north as you can get in the appellation of Alsace in France, however you would be hard-pressed to get such good fruit! Incredibly fragrant, with stony fruit, gooseberry, and a long, pleasant finish, it would be the perfect wine to pair with our sushi! $19.99

RHONE

Domaine de l’Oratoire St. Martin 2003 Côtes du Rhône Cairanne Blanc Haut-Coustias
Wine maker Frederic Alary is dedicated to small yields and high quality with his “Burgundian-styled” white from the southern Rhône. It is a blend of Roussanne and Viognier that is dry and minerally, with a touch of spice and a lingering finish. Perfect with sea bass. $21.99

Saint Cosme 2003 Little James Basket
100% Grenache, this is a wine that is intended to be fun, as its label suggests, yet we could not help but be impressed! Wonderfully rich and expressive fruit with some “grip,” it was a darling of wine critic Robert Parker as well. $13.99

Domaine De Servans 2003 Côtes du Rhône
Full of creamy blue fruit, with nice length and a touch of spice, this is a great food wine. $9.99

SPECIALTY CHEESE

Treat Yourself to France’s Famous Soft Ripened Cheeses

My wife brought home this new book entitled “French Women Don’t Get Fat” by Mireille Guiliano. She was telling me that the basis of this book is that French women eat for pleasure, allowing themselves to eat richer, higher quality foods that most of us would avoid. It made me think…A perfect “indulgence” for my wife, and anyone out there who wants to treat themselves to a little “French” snack or appetizer, is one of the following cheeses.
The first indulgent treat is Camembert. Legend has it that during the French Revolution a woman named Mary Harel, who lived in the village of Camembert, took in an exiled Roman Catholic priest. The priest had spent some time in the Brie region of France, and he told her the secret of making Camembert. Whether the story is true or not, Camembert remains one of the world’s most treasured cheeses.

It’s almost impossible to capture all the flavors of Camembert in just one taste. The first taste might reveal a mild, slightly salty, buttery flavor. Another might uncover Camembert’s underlying flavors of mushrooms, garlic, or nuts. It should be soft to the touch, and ooze thickly when cut into. Camembert’s mild to pungent taste goes well with melons, grapes, sweet berries, and sun-dried tomatoes. Its soft, creamy interior and thin, edible crust are ideal for spreading onto croissants and crackers. Serve Camembert warm, and you’ve got a delicious soft cheese spread that’s perfect for entertaining.

The second indulgent treat is Brie. Legend has it that in the eighth century, French Emperor Charlemagne first tasted this soft cheese at a monastery in Reuil-en-Brie and fell instantly in love with its creamy, rich flavor. The favorites of kings eventually become favorites of the people, and Brie is no exception.

True French Brie is a soft farmhouse cheese made of unpasteurized cow’s milk, and is therefore illegal to import into the United States. However, there are versions of Brie made of pasteurized whole and skim milk that are readily available. Brie made of unpasteurized milk develops a natural, off-white mold on the exterior of the rounds. The white moldy rind is quite edible and is usually eaten. When properly ripened, the center of the cheese is soft and will ooze as if warmed. The French Brie has a rich and fruity flavor, and a creamy texture. Bries made of pasteurized milk are somewhat milder in flavor.

The third indulgent treat is a type of Brie called Triple-Cream Brie. While regular Brie is 50 – 59% butterfat, Triple-Cream Brie is over 70% butterfat. Talk about an indulgent treat! Belletoile is a luscious triple-cream with the qualities of Brie and whipping cream combined into one delicious treat. Like the regular Brie, it also has a soft white moldy rind that is edible, as well as the soft creamy texture that oozes when warmed. Besides Belletoile, be sure to check out our other rich soft-ripened cheeses from France, including Clarines, Equis l’Or, and St. André.

So if you are tired of the gray and rainy days of spring…and you want to travel to a wonderful destination…try a trip in your mouth. Take the time to eat quality foods and treat yourself like you are worth it! With each creamy bite, imagine sitting at the base of the Eiffel Tower, watching the world go by!

— Randy

MEAT

Flavorful Steak—French Style

Walk into most restaurants in the States and order “Beef Onglet” and they will look at you like you’re speaking French. Ask for onglet de boeuf in one of the quaint sidewalk restaurants or bistros of Paris, France, and the waiter will most likely say “oui,” and suggest a nice red, such as a bottle of 2002 Mas de Gourgonnier Côtes de Provence to complement your steak. The Onglet, or the Hanger Steak, as it is known in the U.S., is also called Hanging Tender, Butcher’s Steak, Butcher’s Tenderloin and is better known in France. The Hanger Steak is so named because it is part of the diaphragm muscle that hangs between the rib cage and the loin cage. Hanger steak is known in the food industry as Butcher’s Tenderloin, because traditionally butchers and packing plant workers kept this full-flavored but unattractive cut for themselves. The steak is extremely juicy and lean, with an intense flavor and texture all its own, which makes it perfect for broiling or grilling. All hanger steaks are approximately the same size and weight. DLM’s butchers have removed the center vein, which runs lengthwise down the center of the steak, leaving the steak in two pieces. Neither of these is uniform in thickness, which can add some challenges to grilling, but it’s well worth the effort. You may not make it to Paris this spring to try this wonderful cut of beef, but once you try one you will understand why it is so popular with the French.

Rub both sides of the steak with olive oil and season with salt and pepper, pressing the spices into the meat. Sear on a medium heat grill for about 1 minute per side, then grill for an additional 12-15 minutes for medium rare, turning with tongs frequently during grilling. Pull it off the grill and let it rest for 5 minutes before slicing. Serve with a pat of horseradish butter (recipe below) melting over the steak.

Fresh Horseradish Butter (makes about ½ cup)

• 1 stick unsalted French butter
• ¼ cup freshly grated horseradish, or more to taste
• Salt to taste

Mash the butter with the horseradish and salt. Roll the butter in plastic wrap to form a log. Refrigerate, and slice when firm.

HEALTHY LIVING

April: “Healthy Living” Month!

Spring has finally arrived, after what seemed to be the longest winter on record, and the Healthy Living Department is gearing up for a very busy April. For me, April is the beginning of the gardening season, digging out the old and preparing for new beds and flower pots. This year, I was thinking about starting an herb garden after an associate excitedly reported how well she had done with hers.

Most of us think about herbs in terms of their culinary properties. (I’m not much of a chef, so when I think of herbs and food, I think of our Rosemary Artisan Bread. Mmmm…!) My experience with herbs, however, has been for healing purposes: immunity, digestion, inflammation, relaxation, energy, and the list goes on. Herbs are highly complex, intelligent plants that work in cooperation with the body for balance and health. But still, after years in this industry, I’ve found that many people are reluctant to use herbs as medicine for fear of side effects or interactions with medications. If you are under a physician’s care, of course you should check before using any supplement. But for most of us, herbs can be used safely, conveniently, and inexpensively.

This month, as part of our Professional Seminar Series, we are pleased to present Dr. Ellen Kamhi at our Springboro store on Tuesday, April 26th from 7– 9 p.m. for a lecture on “Herbs for Health”. Dr. Kamhi has been involved with herbs and natural medicine for over 30 years. She practices holistic medicine at the Long Island Integrated Medical Center and is an appointed instructor at the Stony Brook Medical School College of Family Medicine. Dr. Kamhi has authored several books, and lectures nationally. The cost is $10.00 and registration is required. Each participant will receive a gift bag and a coupon to the Healthy Living Department. This is the perfect opportunity to discover how herbs can be used to enhance a healthy lifestyle!

And speaking of healthy lifestyles, find out more about other “holistic” approaches to health and wellness by attending our free Health Fair 2005 on Saturday, April 23rd, from 11 a.m. – 4 p.m. at our Springboro location. To start your day, learn more about what exactly “holistic medicine” is, and how it can benefit you and your family. Join us from 11 a.m. – 12 p.m. in the community room as we welcome Dr. Patti McCormick for this informative presentation. A holistic practitioner since 1978, Dr. McCormick is the founder of the Ohio Academy of Holistic Health and the Institute of Holistic Leadership.

In the loft area, you’ll find local professionals from a variety of holistic and complementary practices, including aromatherapy, bodywork, herbal medicine, reflexology, massage therapy, exercise therapy, yoga, and more! They will be on hand to demonstrate and discuss the health benefits of their therapies. Downstairs in the Healthy Living Department, company representatives from our top supplement and body care suppliers are available to load you up with educational materials and product samples. And this year, the Solgar Vitamin Company is sponsoring a free bone density screening on a first come, first served basis. Their nutritionist can help you interpret the results and answer questions.

Finally, take time to browse the aisles and enjoy all of the tasty natural and organic food samples offered throughout the store. And be sure to keep your ears perked, as you may hear your name called for a door prize! We promise you a day of fun and wellness, so bring your family and friends. What a great way to welcome spring!

Register Online!

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

SCHOOL OF COOKING

April Class List

April Couples
Couples prepare an elegant five-course dinner menu.

Springtime Appetizers — Savory and Sweet
Just in time for your springtime celebrations and parties, Dottie Overman will share her favorite trendy new recipes for savory appetizers and sweet confections, perfect for elegant but easy warm weather entertaining.

Meet Me in Miami!
You’ll practically see the “Moon Over Miami” and feel the ocean breezes in this hands-on class featuring a South Beach sampler using Florida’s abundance of culinary resources from both land and sea.

A Day in the Kitchen with Chef David Glynn
An exceptional opportunity to work side-by-side with one of the Miami Valley’s innovative chefs.

Sushi Basics
Additional Sessions Added! Try your hand at making sushi.

Sauce Workshop #2
Flavorful sauces based on the fundamentals of classic French sauces, along with variations of modern sauces that are simple, easy, and quick to prepare.

Asian Wraps 7
Additional Sessions Added! Our most popular hands-on classes.

A Taste of the Murphin Ridge Inn — B & B Brunch
Innkeeper Sherry McKenney has selected some of her favorites for this B & B-style brunch menu.

Viennese Pastries & Desserts
Pastry Chef Nick Malgieri’s menu features an impressive array of fabulous and easy-to-prepare Viennese pastries and desserts.

From Around the World — Sweet & Savory Baking
Join us for a sneak preview of sweet and savory dishes featured in Nick Malgieri’s new book on international baking specialties.

Asian Noodle Bowls
Additional Session Added! Join us for an adventure in Asian street cuisine.

Check out the School of Cooking page to register, or for a complete list of all Spring 2005 Classes!

Club DLM card is required for all sale prices. Prices herein are valid through April 30, 2005. 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.

Tarte Tatin
From Cook’s Illustrated, January/February 1996

• Pastry
  • 1 1/3 cups all-purpose flour
  • ¼ cup confectioner’s sugar
  • ½ tsp salt
  • 4 oz (1 stick) unsalted butter, chilled and cut into ¼-inch pats
  • 1 large cold egg, beaten
• Caramelized Apples
  • 4 oz (1 stick) unsalted butter
  • ¾ cup plus 1 Tbsp granulated sugar
  • 3 lbs Granny Smith apples, peeled, cored, and quartered

Mix flour, sugar, and salt in a food processor fitted with a steel blade. Pulse to combine. Scatter butter over dry ingredients; process until mixture resembles cornmeal, 7 to 12 seconds. Turn mixture into a medium bowl; add egg and stir with a fork until little balls form. Gather dough into a large ball with your hands. Flatten into a 4-inch disk and wrap in plastic wrap. Refrigerate at least 30 minutes. (Can be refrigerated overnight; let stand at room temperature to warm slightly before further use.) Unwrap dough and turn out onto a well-floured work surface. Roll dough into a 12-inch circle. Slide a lightly floured rimless cookie sheet or pizza pan under the crust; cover with plastic wrap, and refrigerate while preparing the apples.

Preheat oven to 375ºF. On the stove, melt butter in an oven-proof 9-inch skillet or Le Creuset Tart Tatin pan (call the School of Cooking to special order); remove from heat and sprinkle evenly with sugar. Arrange apples in the skillet by placing each quarter on its side around the outside perimeter of the skillet. Fill the skillet middle with the remaining quarters (apples will be snug). Return skillet to high heat; cook until juices turn from butterscotch to a rich amber color, about 15-18 minutes. Remove skillet from heat and, using the tip of a paring knife, turn apples onto un-caramelized sides. Return skillet to high heat; boil to cook un-caramelized sides of apples, about 5 minutes longer.

Remove skillet from heat. Slide prepared dough over skillet and, taking care not to burn fingers, tuck dough edges gently against the skillet wall.

Place skillet in pre-heated oven. Bake until crust is golden brown, 20-25 minutes. Set skillet on wire rack; let cool about 20 minutes. Loosen edges with knife, place serving plate over top of skillet, turn tart upside-down, then remove skillet. (Tart can be kept for several hours at room temperature, but un-mold it onto a dish that can withstand mild heat. Before serving, warm tart for 10 minutes in a 200-degree oven.) Top each wedge of tart with crème Anglaise (recipe below) or whipped cream. Makes 8-10 servings

Per serving: 402 calories (46% calories from fat); 21g total fat; 13g saturated fat; 79mg cholesterol; 141mg sodium; 54g total carbohydrates; 3g protein

Crème Anglaise (Vanilla Sauce)

• 2 cups whole milk
• 1/3 cup granulated sugar
• 1 vanilla bean, halved lengthwise
• 1/8 tsp salt
• 5 large egg yolks

Combine milk and vanilla bean in a small saucepan. Heat over medium-high heat until small bubbles form around the edge. Remove from heat, cover, and let set for 10 minutes. Scrape the seeds of the bean into the milk. Rinse and dry the bean and save for another use.

Whisk the egg yolks with the sugar and salt in a large heatproof bowl until thick and light, 3 to 4 minutes. Stir in the hot milk. Return the custard to the saucepan and stir over low heat until slightly thickened, 8 to 10 minutes. Sauce is done when a finger drawn across a wooden spoon dipped in the sauce leaves a mark. Do not boil, or sauce will curdle. Strain into a bowl and cool to room temperature. Cover and refrigerate until well-chilled, at least 2 hours. Makes 2 cups

Per 2 Tablespoon serving: 53 calories (44% calories from fat); 3g total fat; 1g saturated fat; 71mg cholesterol; 35mg sodium; 6g total carbohydrates; 2g protein

DLM School of Cooking Favorite!
Coconut Raspberry Layer Cake
Nick Malgieri, one of the top ten pastry chefs in the United States, is back at DLM in April teaching two more fabulous baking classes: Viennese Pastries & Desserts and From Around the World Sweet & Savory Baking. Perfect for spring, this cake from Nick is a great combination – white cake layers, lemon buttercream, raspberry preserves, and fluffy white coconut – a perfect old-fashioned layer cake.

• White Cake
  • 2¼ cups cake flour
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 4 oz (8 Tbsp) unsalted butter, softened
  • 1½ cups sugar
  • 2 tsp finely grated lemon zest
  • 1/2 tsp lemon extract
  • 1¼ cups whole milk
  • 1/2 cup egg whites (about 4 large)
• Lemon Buttercream
  • 1/2 cup egg whites (about 4 large)
  • 1 cup sugar
  • 10 oz (20 Tbsp) unsalted butter, softened
  • 1/4 cup strained fresh lemon juice
  • 1 tsp pure vanilla extract
• For Finishing
  • ½ cup seedless raspberry preserves
  • (1) 7-oz bag sweetened shredded coconut
  • (2) 9-inch round pans, 1½ to 2 inches deep, buttered and lined with buttered parchment

Position rack in the middle of the oven and preheat to 350°F.

Sift the cake flour, baking powder, and salt onto a piece of parchment or wax paper and set aside. In the bowl of a heavy duty mixer, beat the butter and sugar with the paddle attachment at medium speed until light, about 3 minutes. Beat in the lemon zest and extract.

In a bowl, whisk together the milk and egg whites. Add one-third of the flour mixture to the butter mixture and beat until smooth. Scrape down the bowl and beaters. Beat in half the egg white mixture until incorporated, then beat in another third of the flour mixture. Scrape down the bowl and beaters. Beat in the remaining liquid until absorbed, followed by the remaining flour mixture; scrape well after each addition.

Divide batter between prepared pans and smooth top evenly. Bake for about 30 to 35 minutes, until well-risen and a toothpick inserted in the center emerges clean. Cool the layers in pans for 5 minutes, and then invert onto racks to cool. Peel off paper. If prepared in advance, double-wrap layers in plastic wrap and chill for up to several days or freeze.

To make the buttercream, whisk together the egg whites and sugar in the bowl of an electric mixer. Whisk over a pan of simmering water until egg whites are hot and sugar is dissolved. Attach the bowl to the mixer and whip with the whisk until cool and increased in volume. Switch to paddle attachment and beat in butter until smooth. Beat in lemon juice and vanilla.

To assemble the cake, slice each layer horizontally in half. Place one layer on a cardboard round or a platter and spread with one-third of the jam and one-quarter of the buttercream. Top with another layer and repeat. Repeat with the third layer. Place the last layer on top and spread the top and sides of the cake with the remaining buttercream. Press the coconut all over the outside of the cake. Serve at cool room temperature.

To store: cover loosely and refrigerate for up 2 days; bring to room temperature before serving.

Makes one 9-inch layer cake, about 12 serving

Throughout the month of April, each time you use your Club DLM card you will be given a chance to win...

• $40 Gift Certificate to Hess Jewelers
  (located near DLM Springboro at Settlers Walk)
• $50.00 Gift Certificate to Cooks’ Wares
• $50.00 Gift Certificate to Grandma’s Gardens and Landscape

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