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July 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 July 31, 2005. In the event of a typographical error, in-store
prices will prevail. All sale items are limit five with Club
DLM card.
Second Annual Peach Party at DLM
We may not have ocean beaches here in southwestern Ohio, but we still enjoy summer. And whether you like to take hikes, play golf, have picnics or pool parties, why not make good food part of the fun? For the second year here at Dorothy Lane Market, we have something so wonderful for you, so perfect for summer, that we are throwing a “party” to celebrate. What summertime food is so good it has us grinning from ear to ear? Peaches! Not just your normal supermarket peaches though. We’re talking about Prima Sweet, peaches so sweet and juicy, you don’t even notice the nectar running down your chin when you take a bite.
What makes these particular peaches so special? How did we find them? DLM Produce Director José Manzano, who has been in the produce biz for decades, discovered these peaches on a trip he made last year to the fertile San Joaquin Valley. There, he visited the orchards of Prima®, where he met the growers, toured the orchards, and saw how carefully Prima’s top label (the one DLM carries), Prima Sweet, is handled.
To give you an idea of why Prima Sweet is so different, here is a brief description of how normal supermarket peaches are harvested. When harvest time arrives, the packer goes through an orchard three times looking for fruit that’s ready. On the last pass, they will pick all that’s left, ripe or not. The fruit is mercilessly dumped into large bins that weigh up to 1000 lbs. From there, the fruit gets hydro-cooled (quickly cooled to stabilize them), sorted, packed into boxes, and shipped around the country. Because the fruit is put into large bins, it has to be picked, as you can imagine, quite green to withstand getting piled so high. Finally, the fruit is subjected to bruising, by bumping into other fruit in the box, and being piled on a display in a typical store. This gives you an idea why you may not even like peaches. Especially if the last time you bought them it was at store X, where you can end up with a fuzzy baseball masquerading as a peach!
Prima peaches are handled very differently. On José’s first day at Prima, he was touring an orchard with his guide Jerry just after a picking crew had passed through. Looking up and seeing what looked like a perfectly ripe peach, José inquired as to why it was missed. Jerry said it was left behind on purpose. The pickers, you see, hand-select fruit only when its color and sheen are peak, and not before. To get peak fruit, the pickers of Prima will pass through the same orchard, not just three, but eight to ten times, harvesting fruit that is in peak condition. The longer a peach remains on the tree, the higher the sugar and the better the flavor. Once each Prima peach is hand-selected, the picker places it into a small rounded-bottom bucket. This special small bucket further protects the fruit from bruising.
Once at the plant, these exceptional peaches are minimally and carefully handled. First they are slowly cooled while still in the small harvest buckets. Next they are gently placed on a slowly moving belt. The belt passes under a device that uses light to measure the brix (sugar content) of each fruit. Those with the highest brix, of 11 to 14, are separated and given further special treatment. Only these higher brix, that is, sweeter peaches, get the Prima Sweet label (A normal peach has a brix reading in the 8 to 10 range). Next, the fruit is hand-packed one by one in protective boxes that coddle each individual peach. The Prima Sweet peaches we are featuring for the DLM Peach Party are certifiably sweeter, more flavorful peaches. Not only does Prima sort and measure their premium crop, we do the same at DLM by means of a tool called a refractometer. Each of our produce managers has such a sweetness-measuring device. With this device, we can daily measure the brix level of the fruit. Remember, more brix means more sugar, which means more flavor. Remember, the brix of peaches sold at most places can hover around the 8-10 range, whereas our extraordinary Prima Sweet peach comes in at 11 to 14, and higher!
Look for our “DLM Peach Party” displays where you will find samples, signs showing daily brix measurements, and plentiful fresh peaches too good to resist. We will also keep you posted daily as to variety and place of origin of the peaches. For this year’s party, only peaches with a brix of 11 or higher are allowed in. We guarantee you will love them all. You’re invited, so come to the party—and sink your teeth into a juicy sweet peach.
Choosing and Care of Peaches
- Choose peaches that show a background of color: red or creamy with a rosy blush on their cheeks.
- Look for smooth, unwrinkled skin without blemishes, bruises, or tan circles (an early sign of decay).
- Choose peaches that “give” slightly at the seam when pressed with your thumb, even though the rest of the peach is firm.
- Sniff the stem end of the peach. You should be able to smell the peachy fragrance.
- Leave peaches at room temperature a day or two to soften on the counter or in a paper bag. Peaches are highly perishable, so don’t
buy more than you plan to use.
- You can store ripe peaches in the refrigerator. They will keep for 3 to 5 days. But keep in mind that ripe peaches taste best when they’re eaten at room temperature. So take them out of the fridge one hour before eating.
- Before eating, wash peaches carefully in cool soapy water, then rinse well. If you want to peel them, simply blanch them in boiling water for a minute, and then plunge them into ice water to cool. In fruit salads or platters, sprinkle cut peaches with lemon juice to help them keep their color.
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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| Summer Rosés
2004 Chateau De Roquefort Corail
This rosé from Provence is simply delightful! Possessing a briny, wonderful “sea” nuance with lots of strawberry and herb nuances, it is perfect with light fish, chicken, pasta, or just by itself. $11.99 or first time in U.S. ½ bottles for $7.99
2004 Les Jamelles Cinsault Rosé
An absolutely great wine that is perfect for all social occasions! Dry, strawberry-laden, and long on finish. $8.99
2003 Vinum Cellars “It’s OK Rosé”
It’s not sweet; it’s not bone dry -- just flavorful and fun! A pink wine from Cabernet Sauvignon that is the perfect patio or picnic wine. Try with a shrimp or chicken salad. $10.99
Artazuri 2004 Rosé
This elegantly dry rosé from the Navarra region of Spain is full of pretty berry flavors and a touch of spice. $9.99
Crios Rosé of Malbec
This rosé comes from old-vine Malbec grapes that create a richer, spicier wine than most other rosés from around the world. $11.99
Edmunds St John 2004 Pinc Froid
An extremely Provence-like rosé made from a blend of Counoise from Paso Robles and Grenache from Mendocino. Don’t be fooled by the pale color; the raspberry, peach, and tangerine flavors in the palate are as explosive as the color is pale. Great acid balance (only 105 cases made!). $15.99
Gruet Rosé
From our friends in New Mexico comes a new release of Gruet Rosé. Light strawberry and raspberry tones in this very fluid sparkling wine. Tiny bubbles and great flavors in this wonderful value! $15.99
Trevor Jones Cebo Rosé
A delightfully unique blend in rosé of Cabernet and Frontignac. This Australian wine has a very floral nose and exudes a rich body with an exceptional finish! $14.99
Bandol 2003 La Bastide Blanche Rosé
Bandol is a stalwart in French rosé, and this elegantly light, dry vibrant rosé with its bracing acidity is no exception! Try with fresh basil, tomato, and mozzarella. $16.99
Lafond 2004 Tavel
Really vivid strawberry and berry flavors with a touch of rustic nuances are the core of this favorite of ours. Perfect with most any fish dish you can whip up! $15.99
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| New! Allergy-Free Cherrybrook Kitchen Cake and Cookie Mixes
Anyone who has food allergies can now thank Patsy Rosenberg, owner and developer of Cherrybrook Kitchen. Their cookie and cake mixes are all-natural, kosher, vegan, nut-free, dairy-free, lactose-free, and casein-free. The products are produced on dedicated equipment that does not share dairy or egg products. These easy-to-prepare mixes are free of preservatives and chemicals. The frosting mixes, Belgian Chocolate and All-Natural Vanilla, are gluten-free. These days, there’s no easy birthday dessert for your child to share with friends at school. Cherrybrook Kitchen provides a way for parents to err on the side of caution, and create a delicious dessert the whole class can share in.
DLM shopper Judy Armstrong recently came across these mixes and was so enthused that she had to write us. “One of my grandchildren has a food allergy and is unable to eat foods with egg or dairy. At his sister’s recent birthday party, where she had a bakery cake with all the goo, he cried for a piece of it when all we were able to give him was a blah cookie without egg or dairy or flavor. Soon after I discovered your product, mainly because of the bright, noticeable color of its box, I made yellow cupcakes for him from your mix. Not only was he delighted with his cupcake and able to eat it, plus seconds and thirds, without breaking out in a rash, we all were pleasantly surprised with the flavor and texture of the product. . . . What a quality product to offer those people who for a medical reason cannot ‘buy generic’.”
- $1.00 off any Cherrybrook Kitchen product
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Get Healthy, Eat Fat, Enjoy Olive Oil!
One of the best ways to eat healthy, as well as to enjoy your food, is to incorporate good fats in your diet. Why not start with a flavorful extra-virgin olive oil? Check out our interesting selection of oils in the Grocery department, and ask for a taste. Pick up a bottle or two and enjoy the flavor that extra-virgin olive oil adds to your summer foods. Here are a few to try, as well as some ways to enjoy them.
Veleta from Spain — Smooth, buttery, almondy. Try it for frying eggs as well as with seafood. Good to add to cold gazpacho as well as hot soups. Drizzle on cheeses such as manchego and mozzarella. Believe it or not, it’s also nice incorporated into desserts such as chocolate mousse!
500 ml $9.99 save $2.00
Vera Jane’s from Tuscany — Fruity, medium-bodied, lightly peppery. Excellent multi-use drizzling oil. Try over pasta, pizza, grilled veggies; for making salad dressing; and for bread dipping. It’s fabulous drizzled on grilled steak!
500 ml $9.99 save $2.00
Falconero from Sicily — Big, grassy, full-flavored oil. Superb for drizzling over seafood such as grilled tuna or salmon, and over grilled veggies. Especially good tossed with On-the-Vine Tomatoes, Fleur de Sel Sea Salt, and a squeeze of fresh lemon.
250 ml $11.99 save $2.00
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Eat Well, Eat Healthy with New Summer Salads from
the Deli
Can we talk? I feel like a fraud. My friends think I’m a good cook. OK, I can do well when I have the time, but most often what I serve up is not the result of my own labors. Instead I take a huge shortcut: I visit our Deli to get salads that are made from scratch in our kitchen with the same great ingredients we sell in the store. Recent new creations from our kitchen push my cooking skills further into irrelevance.
Here are three new salads you’ve got to try. They were developed, not by a recreational “chef” like me, but by our own Chef Carrie Walters, who not only teaches classes at the DLM School of Cooking, but creates recipes for the Deli as well. Our skilled staff at all three stores make them fresh every day in our kitchens. Ask for a taste and pick up a container or two the next time you stop in. Whether you admit to buying, as opposed to making them yourself, is left to your own conscience. I would tell you to go ahead and be honest…your friends will still think you’re smart for getting good food from Dorothy Lane Market.
Hong Kong Slaw
Very different from traditional slaw. It has a crisp, clean flavor balanced by sweet rice vinegar, grated fresh ginger, and a touch of sugar. Crunchy and refreshing, this slaw works well on a sandwich or wrapped in lettuce leaves. You may also mix it with diced tofu or shredded chicken to make it a complete meal.
Whole Wheat Pasta Mediterranean Salad
“Low-fat” is out, and “low-carb” is fading…thank goodness! However, eating a balanced diet including healthy fats and whole grains is in vogue, and has been so in healthy food cultures for millennia. This salad is a simple, tasty combination featuring whole wheat pasta along with sun-dried tomatoes, Greek olives, artichokes, tomatoes, fresh basil, and feta; tossed with Vera Jane’s Extra-Virgin Olive Oil and spices. This salad is excellent as a side dish to grilled salmon.
Chicken Grape Salad
We have a vocal minority of good customers who don’t care for onions. Thanks to the suggestion of Robert B. and a few others, we developed this onion-free salad that is great for summer. It’s also one of WSQ Deli Manager Jason’s favorites. We use our DLM free-range natural chicken breast, crunchy pecans, poppy seeds, and sweet red grapes bursting with juice! Serve it on a croissant, with a hard roll, or on a bed of greens.
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Spice It Up with Cheese
With the rise in temperatures comes the summer entertaining season. Whether it is a summer grill-out, a nice cheese and wine picnic, or a full-fledged dinner party, there are many ways that cheese can make these gatherings spectacular!
The grill. There are only so many ways to cook chicken breast on the grill (and I have tried them all)! One of my favorite ways to “spice-up” grilled chicken breasts is to top them with some cooked DLM bacon strips, a slice of classic Havarti, and a slice of Top Hat Cheddar. Let the cheese melt onto the chicken breast, sealing the bacon on top. Just before serving, place a small amount of Jack’s Chipolte Sauce on top for a “spiced-up” grilled chicken dinner.
The picnic. Fast, easy and portable…that is the name of the game in picnic meals. A nice summer treat for picnics or even as a dinner party appetizer is Couturier Fresh Goat’s Milk Cheese with some honey and sliced almonds. Serve it with some sliced baguette and you have a wonderful, light summer treat.
The party. For a nice summer salad with great presentation, I have to recommend a traditional favorite. Slice up some fresh mozzarella and some tomatoes into ¼" slices. Alternate them in an arrangement on a salad plate. Drizzle some Crespi Genoa Pesto (as pictured at right) on top for a wonderful dinner salad with some “wow” factor.
The key to any summer festivity is to enjoy yourself and your company. It doesn’t take much to “step-up” your summer meals. Whether you are just adding some nice fresh feta to a Greek salad, or using Cahills Irish Porter Cheddar on your hamburgers instead of regular American, you can make all of your summer entertaining activities something special!
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| Hormonal Balance: Adrenal Stress?
I have a theory about hormones. Who needs ‘em??!! Okay, I’m just kidding (although I know many women who feel that way). I counsel a lot of women in my role as a nutrition educator, and I find it interesting that women in their 30’s, well before the typical onset of menopause, are experiencing many of the same symptoms of hormonal imbalance as older women. We’re looking at irregular periods, hot flashes, insomnia, fatigue, foggy thinking, weight gain, and a non-stop ride on the emotional rollercoaster. We assume these symptoms are caused by an imbalance of estrogen and progesterone, and if we can figure out which one we need, we can fix the problem. Well, here’s my theory: it’s not that simple.
Sure, estrogen/progesterone fluctuations occur as we age. But our bodies are built to maintain an internal balance, and our many systems work harmoniously to accomplish this. Estrogen and progesterone are endocrine system hormones. But our endocrine system is intimately related to our nervous system and their activities are coordinated. The nervous system can stimulate or inhibit hormone release through the endocrine system. So trying to maintain a hormonal balance is more than simply replacing declining estrogen or progesterone.
Our imbalances did not become problematic overnight. It has a lot to do with an ever-changing environment and our increasingly hectic lifestyles. We’re bombarded by xenohormones, which are environmental estrogens that negatively affect our health (men too!). These are primarily derived from industrial chemicals, pesticides, cleaners, plastics, and cosmetics, and can mimic or block natural hormones, seriously disrupting endocrine activity. Unfortunately, our exposure is becoming unavoidable.
And our lifestyles? Stress-producing, to say the least. Our adrenal glands secrete hormones in response to increased physical, mental, or emotional stress. When stress becomes chronic, the adrenals pump out too much cortisol and not enough of the other hormones necessary to carry out other bodily functions. Before you know it, we’re experiencing adrenal burnout. And the symptoms might include hot flashes, fatigue, insomnia, depression, and weight gain. Sound familiar?
So let’s take control and be proactive in our approach to hormonal imbalances. Most important are lifestyle changes. First of all, eat real food!! Foods in their whole form provide complete nutrition. Fast foods, highly processed and refined foods, and those made with chemical additives (including artificial sweeteners) pollute the body and exacerbate symptoms. Exercise regularly. It can promote balance of both the endocrine and nervous systems, and pump ‘feel good” chemicals into our brains. Love your liver. Liver health is vital for the detoxification of harmful environmental chemicals, as well as hormone metabolism. Eating a lot of leafy greens supplies detoxifying chlorophyll, and herbs like milk thistle, dandelion, and burdock can help cleanse the liver. Because our adrenal glands respond to stress, herbs like eleuthero (Siberian ginseng) and rhodiola can support adrenal function. These herbs are considered “adaptagens” and can help the body better adapt to stress. Taking a daily multivitamin is essential, as our vitamin and mineral needs increase along with our stress levels.
To learn more about coping with adrenal stress and hormonal issues, please join us as we welcome Anne Miller, D.O., on Thursday, July 21 at our Springboro store, or Tuesday, July 26 at our Washington Square location. Both presentations will be from 7 to 8:30 p.m. Dr. Miller, a Board Certified Psychiatrist, has been in practice for eight years. She uses a holistic approach with her patients, “addressing the underlying causes of any problem on a physical, mental, and spiritual level, instead of just medicating symptoms away”. Dr. Miller is pursuing board certification in holistic medicine.
The cost is $10.00 and registration is required, as seating is limited.
 Register Online!
For more information, contact:
Joy Kemp (937) 748-6800 (Springboro)
Lori Kelch (937) 434-1294 (Washington Square)
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Eat Real Food (Part 3):
Potassium vs. Sodium
The 2005 Dietary Guidelines for Americans have emphasized the relationship between increasing our consumption of potassium-rich foods and reducing our sodium intake as primary dietary measures to combat hypertension. The recommendation is consumption of 4700mg of potassium per day and no more than 2300mg of sodium daily (equivalent to approximately 1 teaspoon of salt). It is important to note that the natural salt content of food accounts for only about 10 percent of total intake, while discretionary salt use (i.e. salt added at the table or while cooking) provides another 5 to 10 percent of total intake. On average, more than 75 percent is derived from salt added by manufacturers in packaged foods. It is highly recommended that we make more food choices from fresh, less-processed foods. The Guidelines suggest that our potassium intake come from foods. Some foods that are rich in potassium include sweet potatoes, beans, white potatoes, tomato
concentrates (e.g. tomato paste, purée, sauce), plain yogurt, and bananas.
You can look to our Deli case to help you increase your potassium intake. Try the Black Beans & Salsa, or Savannah Sweet Potato Salad.
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| July Class List
July Couples
Chef Carrie Walters will teach you how cooking can be exciting, delicious, and best of all, fun in our hands-on couples grilling classes!
Great American Classics
Our updated classic entrées are winning recipes that reflect America’s melting pot heritage — equally perfect for a casual family backyard barbecue as they are for an upscale summer patio party.
Great Grilled Sandwiches
This class features hot, crusty, and ready-in-a-flash grilled and pressed sandwiches – perfect fare for easy suppers or lunch on the go.
Asian Dinner Party
Add new dimension to your summer parties with Chef Carrie’s dinner menu, featuring grilled dishes infused with the eclectic flavors of Asia.
Keep it Simple!
Wine & Food for Summer Entertaining
As the days get longer and evenings hotter, our best advice for summer entertaining is to keep it simple! Dottie Overman will prepare another round of innovative appetizers, perfect for an evening outdoors on the patio or a lazy Sunday afternoon down by the lake. DLM Wine Director Todd Templin will share his favorite summer wines to complement.
Petite Chef Cooking Camp
This 5-day fun cooking camp has a different theme planned for each day of the week. Camp themes include a Pirate Party, Circus Celebration, Wild West Round-Up, Delicious Dinosaur Days, and Space Station Shuttle. For grades 1, 2, & 3.
Junior Chef Cooking Camp
Learn about kitchen tools and equipment, cooking terms and basic kitchen talk, cooking tips, and – very important to know – safety pointers for the kitchen. You’ll learn basic cooking techniques and methods that will guide you through all of your cooking adventures. For grades 4, 5, & 6.
Check out the School
of Cooking page to register, or for a complete list of
all Spring/Summer 2005 Classes!
Club DLM card is required for all sale prices. Prices herein are valid through July 31, 2005. 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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| Five Bean Salad
(To optimize the potassium/sodium ratio, look for canned beans with no salt added, such as the Eden Organic brand)
- 15-oz can garbanzo beans, drained and rinsed
- 15-oz can aduki beans, drained and rinsed
- 15-oz can kidney beans, drained and rinsed
- 1 small sweet onion, thinly sliced
- 1 small red onion, thinly sliced
- 1 green bell pepper, thinly sliced
- ½ lb fresh green beans, trimmed and cut into 1-inch pieces
- 8 oz frozen edamame shelled soybeans
- ¾ cup Aunt Charlene’s Italian Apple Vinegar
- 2/3 cup sugar
- ¾ tsp salt
- 1 tsp black pepper
- ½ cup Vera Jane’s Extra-Virgin Olive Oil
Place garbanzo, aduki, and kidney beans in a large bowl. Add both onions and bell pepper. Toss to combine. Meanwhile, bring a large pot of water to boil. Add green beans and edamame; return to a boil. Reduce heat slightly and cook for 3 minutes. Drain immediately and plunge into cold water. Drain and add to bowl with other beans and vegetables.
Combine vinegar and sugar in a mixing cup. Stir to dissolve sugar. Add salt and pepper. Whisk in olive oil and pour over salad. Mix thoroughly. Refrigerate until ready to serve. Serve at room temperature. Makes 16-18 servings
Per serving: 182 calories (37% calories from fat); 7g total fat; 1g saturated fat; 0mg cholesterol; 118mg sodium; 23g carbohydrates; 6g protein
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Caribbean Potato Salad
- 1 large russet potato (1 lb), peeled and cut into 1-inch pieces
- 1 large sweet potato (1 lb), peeled and cut into 1-inch pieces
- 2 ears corn, kernels cut from cob
- 1 tsp Dijon mustard
- 2 Tbsp fresh lime juice
- 3 Tbsp chopped fresh cilantro
- 1 clove garlic, minced
- 3 Tbsp canola oil
- ½ tsp sea salt
- ¼ tsp freshly ground black pepper
- 1 English cucumber, quartered lengthwise and sliced into ½-inch pieces
- ½ small red onion, thinly sliced
- 1-2 jalapeño peppers, seeded and finely chopped
- ½ cup peanuts
Place russet potato pieces into a large saucepan and cover with salted water. Bring to a boil, reduce heat and simmer 10 minutes. Add the sweet potato pieces and cook an additional 10 minutes (until potatoes are tender). Add corn kernels; cook an additional 30 seconds. Drain into a colander. Fill the saucepan with cold water and place the vegetables into the water. Cool for 5 minutes and drain.
In a large bowl, whisk together the mustard, lime juice, cilantro, and garlic. Slowly whisk in oil and mix in salt and pepper.
Add potatoes and corn to dressing along with cucumber, onion, and jalapeño peppers. Mix well. Toss in peanuts just before serving. Serve at room temperature or chilled. Makes 8 servings
Per serving: 246 calories (36% calories from fat); 10g total fat; 1g saturated fat; 0mg cholesterol; 213mg sodium; 36g carbohydrates; 6g protein
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DLM School of Cooking Favorite!
Chicken Breast with Peach Peppercorn Sauce
Use the freshest, sweetest peaches (Prima Sweet) you can find to create this simply sublime sauce from former DLM home economist Lesley Hobday.
- 2 large ripe peaches, blanched, peeled, pitted, and sliced
- 1¾ cups dry white wine, divided
- 2 Tbsp unsalted butter
- 2 whole boneless and skinless chicken breasts
- Salt and freshly ground pepper to taste
- 1 tsp black peppercorns
- 1 Tbsp chopped fresh basil
- 1 ripe peach, sliced for garnish
- 4 fresh basil sprigs for garnish
- 2 Tbsp peach brandy, optional
In a blender or food processor fitted with the steel blade, purée the blanched peaches with 1 cup of wine. Melt the butter in a sauté pan over medium heat. Add the chicken breasts and sauté on both sides until they begin to turn golden brown. Season with salt and pepper and add peppercorns, chopped basil, and remaining wine. Lower the heat and simmer for 5 minutes. Remove chicken to a serving platter and cover to keep warm. Turn heat to high and boil the liquid until sauce begins to thicken. Add the peach brandy if desired and heat 2 minutes longer. Spoon sauce over chicken breasts. Garnish with peach slices and basil sprigs. Makes 4 servings
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| DLM
School of Cooking Favorite!
Blueberry Sour Cream Pie
From Chef David Glynn, this pie is sure to please every time!
- 9" or 10" prepared pie crust, unbaked
- 3½ to 4 cups blueberries, washed and picked over
- 1 egg yolk mixed with 1 Tbsp water
- 1½ to 2 cups sour cream
- ¼ cup flour
- 4 large egg yolks
- ¼ cup light brown sugar
- dash vanilla
- ½ tsp cinnamon
- ½ cup sugar
- pinch of nutmeg
Preheat oven to 350° F. Brush pie crust with egg wash. Stir together the flour, brown sugar, and spices and toss with blueberries. Place in prepared pie crust.
Combine sour cream, egg yolks, vanilla, and sugar and mix well. Slowly pour over blueberries, being careful not to overfill pie pan. Place on a hot rimmed baking sheet and bake in a preheated oven for 1 hour to 1 hour and 15 minutes. Allow to cool 6 hours before serving.
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DLM School of Cooking Favorite!
Crème Anglaise
Serve this sauce warm for a delightful dessert. Adapted from Susan Purdy’s As Easy As Pie.
- 2 cups whole milk
- 4 tablespoons granulated sugar
- 4 large egg yolks
- 2 tsp vanilla extract
- 1 tsp cornstarch
- 1 Tbsp dark rum
Slowly bring milk to a boil in a heavy 2-quart saucepan. Beat together the yolks, cornstarch, and sugar in a bowl until very thick and light. When the milk boils, remove it from the heat. Pour about half the hot milk onto the yolk mixture in a slow stream while whisking constantly. Then pour the warm yolk mixture back into the saucepan with the remaining milk. Cook over low heat, stirring constantly with a wooden spoon, until thick enough to coat the spoon and leave a clearly defined line when you draw your finger through the cream on the back of the spoon. Remove the custard from the heat and strain into a bowl. Do not overcook, or it will tend to curdle, although the cornstarch helps prevent this. Stir in the vanilla extract and rum and cool.
Pool sauce on plate and top with a slice of Blueberry Sour Cream Pie. Makes 6 to 8 servings
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| Monthly
Prizes
Throughout
the month of July, each time you use your Club DLM card
you will be given a chance to win...
- Utopia Spa Manicure and Pedicure by Mona Gwin (value $70.00)
- $100 Gift Card to the Montgomery Inn
- 2 Tickets to Frankie Valli and the Four Seasons at the Fraze Pavilion on September 16 (value $50.00)
One set of prizes will
be awarded at each store location
unless otherwise specified. No purchase necessary to enter. |
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