December 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 November 30, 2005. In the event of a typographical error, in-store prices will prevail. All sale items are limit five with Club DLM card.

This Year's Favorites in Champagne and Sparkling Wines
Although I feel that sparkling wine is quite possibly the best all-purpose wine for the entire year, the holiday season seems to be the most popular time to imbibe this food-friendly, festive drink, and with a plethora of high-quality food and wine, we can't think of a better place to shop for Christmas or New Year's. Here are some great prices on Champagne and sparkling wine. (750ml unless noted)

René Geoffroy Volupté Brut Premier Cru
One of the absolute highlights from our Food & Wine Show, this wine from a small family-owned estate (Monsieur Geoffroy was on hand to pour his wines) is of the absolute highest quality! $72.99

René Geoffroy Cuvée de Réserve Brut
High quality, great taste, and extremely underpriced! $44.99

Roederer Estate Brut
This is the perfect bubbly for celebrating the holidays, and certainly one of the best Champagnes from California today! Roederer, produced in the Anderson Valley, is owned by the French Champagne house of the same name. Intense and concentrated fruit with tons of spicy pear, honey, and a creamy edge, this is the ultimate celebratory wine, and the season would not be complete without it. Perfect paired with that shrimp appetizer. $22.99 save $1.00

Laurent-Perrier Brut
Simply put, this is one of the most fantastic Champagnes for the money that we have tasted in some time! A very old company, Laurent-Perrier produces a non-vintage brut that 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, with Thai food, or simply as an apéritif.
$41.99 750ml, $19.99 375ml, and $9.99 187ml

Jean Vesselle à Bouzy
Delicate, light salmon color with a balanced cherry-almond fruit. $35.99

Gruet Blanc de Noirs
This sparkling wine from New Mexico is made in the traditional French style by a family that has emigrated from France. It shows aromas of citrus and lemon-lime, plus a hint of dough in mid-palate, with a refreshing and clean finish. $15.99

Egly-Ouriet Brut Tradition à Ambonnay Grand Cru
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

Duval-Leroy 1996 Blanc de Champagne
This is an exquisite sparkling wine from the folks that bring us the Paris bottling we are so fond of. Dry with great acid and fruit balance and that beautiful French bread dough nose. Not to be missed at your holiday get-togethers. $42.99

Jean Milan Brut à Oger Blanc de Blancs Grand Cru
This is flat out great Champagne! Its posh style invites you in with bright flavors and buttery, creamy accents that build on the palate and linger on the finish. Pair with fresh oysters for a sumptuous treat. $42.99

Pierre Peters Blanc de Blancs Grand Cru à Le Mesnil-Oger
This 100% Chardonnay from Le Mesnil-sur-Oger is extremely fine, with hints of butterscotch, walnut, and ripe fruit that linger in the palate! $49.99

Duval-Leroy Brut Champagne Paris Label
A beautiful bottle for a mouth-watering wine! The well-known artist Leroy Neiman sketched the scene on the bottle on a napkin while visiting Paris. This Champagne is a harmonious balance of toast and candied berry flavors, with creamy texture and mineral aftertaste. $39.99

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 microclimate. 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). $35.99

Marques De Gelida Cava
This Spanish sparkler is dry with a wonderful ripe tree fruit on the palate. A super buy at $11.99.

Taittinger Brut $41.99 save $4.00

Louis Roederer Cristal $249.99

Mumm Napa Blanc De Noirs, Brut Prestige or Cuvée M
$18.00 save $4.99

Mumm à Reims Joyesse $34.99 save $17.00

Piper Sonoma Brut or Blanc De Noir $16.00 save $1.99

M & R Asti $14.99

Chateau Ste. Michelle Brut, Extra Dry, or Blanc de Noirs
$12.99 save $1.00

Jacob's Creek Chardonnay Pinot Noir Brut~Cuvee $9.99 save $2.00

Brut-Comte Chardonnay NV $13.99

Freixenet Cordon Negro Brut or Extra Dry $10.99 save $1.00

Piper Heidsieck Brut or Extra Dry $38.00 save $5.99

Raventos i Blanc L'Hereu” Brut Cava $16.99
(although not on sale, this gem from our wine show is a serious “bubbly)

SPECIALTY CHEESE

Extraordinary British Cheeses from Neal's Yard Dairy
At Dorothy Lane Market we strive to bring our customers the very best products we can find. We look for products that are better-tasting, and better for you, than those you can find just anywhere. That is why you can find Neal’s Yard Dairy cheeses at our Specialty Cheese counter. With their passionate pursuit of “more-than-just-ordinary”, we are confident that when it comes to English cheeses, there are none better than those from Neal’s Yard Dairy.

Neal’s Yard Dairy opened in 1979 in Covent Garden, London, as a small cheese producer and retailer. After a year of selling only cheese that was made on premises, the Dairy began to bring in matured cheeses from wholesalers to sell. These cheeses were not unlike many cheeses that you can find in any local supermarket cheese case. In the words of owner Randolph Hodgson, “We didn’t really know what we were doing, so we gave the customers a taste of everything and asked them what they thought.” It was through this dependence on customer input that they soon found these new cheeses lacked the passion and attention to detail that was a key ingredient in everything Neal’s Yard Dairy made on-site.

With this new revelation, Randolph Hodgson set out to find cheeses that stood above the rest. He took several trips across the country to small farms and family producers. It was at these small farms that Randolph found cheeses such as Kirkham’s Lancashire and Gorwydd Caerphilly. The Lancashire, with its buttered cloth rind, is one of the last to be made with a mixture of curd from three separate days. It is the best Lancashire you will ever taste, with its lemony and yogurty flavor and moist, rich texture that is best described by locals as “buttery crumble.” And not too far away, just outside the Welsh village of Llanddewi Brefi, he found the Gorwydd Caerphilly. Handmade by the Trethowan family at their farm, Gorwydd Caerphilly is a mature Caerphilly made to a traditional recipe, using raw milk and vegetarian rennet. These ingredients, combined with working the curd by hand, keep the cheese true to the origins of how traditional Caerphilly is made.

It is this constant searching for more-than-just-ordinary that sets Neal’s Yard Dairy cheeses apart from all the rest. Neal’s Yard Dairy cheeses are more than just milk, cultures, and salt. Each wheel has a personality all its own, like Colston Bassett Stilton, whose curd is hand-ladled before draining. This treats the curd more gently and preserves its structure, which results in a luscious, creamy texture, and a deeper, more complex flavor than any other Stilton. And that, friends, is why we at Dorothy Lane Market sell Neal’s Yard Dairy cheeses. Because we know they are the best English cheeses out there, and we are confident that you will agree.

Also try these other Neal’s Yard Dairy Cheeses:
Westcombe Cheddar — Made with raw cow’s milk, this crumbly farmhouse Cheddar has a rich, deep flavor with a tangy bite at the end.

Westcombe Red — The little brother to Westcombe Cheddar, this raw cow’s milk cheese has a milder flavor and creamier texture.

Keen’s Cheddar — Made by one of only three remaining producers making traditional farmstead Cheddar with unpasteurized milk in the English county of Somerset.

HEALTHY LIVING

Little Gifts for the Whole Person
It was one of those moments when a parent realizes she must have done something right along the way. A moment when, in the midst of a burst of pride, she realizes that her kid finally “gets it”. Here’s how our conversation went the other night: My younger daughter told me that she was having trouble making out her Christmas list. Now this is a kid whose list has been posted on the refrigerator every year by the first of August. With a September birthday, she always figured what she didn’t get then would be a sure thing at Christmas. “So what’s the problem?” I asked. “Well” she said, “I can’t think of anything I want, and I certainly don’t need anything.” (How cool is that?!) Then she went on to say: “I decided to make a gift-giving list instead this year. That’s really where the fun is.” Yep, she “gets it”.

Gift giving can be a very personal thing. We put a lot of time and emotion into buying just the right gift that will please the recipient and convey some kind of message about the relationship we have with that person. It may seem stressful sometimes, but it’s all worth it when we see the surprise on their face and the gratitude in their eyes. My daughter says that’s exactly what she’s looking forward to this year. And then a little touch of reality set in when she looked at her budget. But that’s okay, she says. She’ll make it work.

Gift giving on a budget is difficult for all of us, and, of course, we want the most for our money. Here in the Healthy Living Department, we have gifts to suit any budget. One of our newer lines, Auric Blends, comes to mind immediately. The Auric Blends perfume oils, in convenient roll-on glass bottles, are hand-blended combinations of exotic oils imported from around the world. Their Temple Essence perfume solids are in a base of pure coconut oil and beeswax, and come in hand-carved soapstone containers. We also carry a selection of their festive votive candle holders, incense holders, and incense sticks in bulk quantities. Buy as many or as few as you like. Maroma offers another top-quality line of cone and stick incense, along with wonderful scented sachets for the drawer and closet. Their tiny hand-made ceramic incense holders make perfect stocking stuffers (and are a sure-fit for even the tiniest budget).

As many of you know, Burt’s Bees is one of our most popular lines (and at the best prices around!). This year, you’ll find five new Burt’s Bees kits in hand-woven, reusable abaca bags, including a “Busy Bee” kit with smaller sizes of their best sellers, and a “Soothing Slipper” kit (my favorite), complete with slippers and foot care products. Or we can help you personalize your gift with a basket of products of your choice.

And speaking of gift baskets, think about a “care” package for the college student returning to school. Woodstock Farms dried fruit, nuts, and trail mixes for healthy snacking, along with personal care products such as natural toothpaste, shampoo, and grooming items (like those from Tweezerman or Bass), would make a welcomed and practical gift.

Our holiday Aroma Natural candles are back this year, with new packaging and a luscious new fragrance. Along with the popular “peace” and “evergreen” fragrances, look for “wish”, a rich blend of peppermint and vanilla. These candles make the perfect hostess gift, and we’re sure you’ll want to pick up a couple for yourself. You’ll also notice some new packaging on our Ergo soy candle line. All you need is a brightly colored ribbon to wrap around the box and you’re good to go!

You’ll find holiday savings on many of these gift items (and more!) when you visit the Healthy Living Department throughout the month of December. And you’re sure to find the right gift to fit your budget. After all, giving doesn’t have to be expensive, just fun!

GROCERY

DELI

For a printable version of the recipes listed below, click here.

• 1/2 lb crab meat
• 1/3 cup grated Parmigiano-Reggiano
• 1/4 cup finely chopped green onions
• 3 Tbsp finely chopped pistachios
• 2/3 cup mayonnaise
• 1 French baguette, cut into 30 ½-inch slices (the Bakery will slice it for you)

Stir together crab, cheese, green onions, pistachios and mayonnaise; spread 1 tablespoon of crab mixture on each baguette slice. Broil until heated, bubbling, and lightly browned, about 4 minutes. Serve immediately. Makes 30 appetizers

Per crostini: 56 calories (76% calories from fat); 5g total fat; 1g saturated fat; 8mg cholesterol; 78mg sodium;
1g total carbohydrates; 2g protein

• (3) 14-oz pkgs Dole Whole Stuffer Mushrooms (about 35)
• 3 Tbsp butter, plus more for the baking dish
• 1½ oz pancetta, finely diced (about ¼ cup)
• 5 medium shallots, finely diced
• 2 tsp chopped fresh sage
• Pinch of dried crushed chilies
• Sea salt and freshly ground black pepper
• 2/3 cup coarse fresh breadcrumbs
• (preferably from day-old Rustic Country or Classic Italian bread)
• 1/4 cup freshly grated Parmigiano-Reggiano
• 2–3 Tbsp Vera Jane’s Extra-Virgin Olive Oil

Position oven rack in the center of the oven and preheat oven to 425ºF. Trim and discard the very bottom of the mushroom stems. Remove the stems and finely chop them, along with five of the largest mushroom caps. Heat a medium sauté pan over medium heat for 1 minute and add 2 tablespoons of the butter. When it has melted, add the pancetta and cook until it starts to render some of its fat, 1 to 2 minutes. Add the shallots, sage, and crushed chilies; cook gently until shallots are tender, about 4 minutes (reduce the heat if the shallots begin to brown). Stir in the chopped mushrooms and ½ teaspoon of salt. Cook, stirring frequently, until mixture is tender, about 3 minutes. Add the remaining 1 tablespoon of butter. When it has melted, transfer the mushroom mixture to a bowl and stir in the breadcrumbs and the cheese. Season to taste with salt and pepper and let cool slightly.

Butter a shallow baking dish large enough to hold the mushrooms in one layer. Arrange the mushrooms in the dish and season the cavities with salt. Stuff each cavity with a rounded teaspoonful of the filling, or more as needed. The filling should form a tall mound. (Mushrooms can be made ahead to this point. Cover and refrigerate. Bring to room temperature before continuing.)

Drizzle the mushrooms with olive oil and bake until mushrooms are tender and the breadcrumbs are golden brown, 20 to 25 minutes. Transfer to a platter and serve warm. Makes about 30 mushrooms

Per mushroom: 43 calories (64% calories from fat); 3g total fat; 1g saturated fat; 5mg cholesterol; 91mg sodium;
3g total carbohydrates; 1g protein

DLM School of Cooking Favorite!

Roasted Garlic and Horseradish Beef Tenderloin
Easy but elegant, and perfect for holiday entertaining! From Chef Carrie Walters.

• 3½ lbs DLM Natural Beef Tenderloin, trimmed of fat
• 1 to 3 Tbsp Vera-Jane’s Extra-Virgin Olive Oil
• 1 to 3 Tbsp DLM Prime Rib Rub
• 1 to 3 Tbsp Dijon mustard
• 1/2 lb fresh horseradish, peeled and grated (about 1½ cups)
• 2 tsp minced garlic
• Salt and pepper to taste
• 2 Tbsp finely chopped Italian parsley

Preheat the oven to 400° F. Rub the tenderloin with oil and DLM Rub. Heat a cooktop-safe roasting pan or a large sauté pan over high heat until the pan is very hot, about 2 minutes. Sear the meat until evenly browned on all sides, about 2 minutes per side. Remove from the heat.

Line a shallow roaster or baking pan fitted with a wire rack with aluminum foil. Place the tenderloin on the rack. Rub the top and sides of the meat with the mustard. Combine the horseradish, garlic, pepper, and salt in a small mixing bowl. Using your hands, press the horseradish mixture evenly over the mustard on the top and sides of the tenderloin.

Roast until a meat thermometer inserted into the thickest part registers 120° F for rare, 125 to 130° F for medium rare, or 135 to 140° for medium. Remove from the oven, tent with foil, and let rest 15 to 30 minutes before slicing (temperature will continue to rise 5 to 10° out of the oven). Garnish with a sprinkle of chopped Italian parsley.

DLM School of Cooking Favorite!

Chocolate Amaretti Cake
Giuliano Hazan taught this recipe years ago and I make it each holiday season when the Italian Lazzaroni Amaretti Originali Cookies available at DLM. It’s best made a day ahead of serving. From Marcella’s Italian Kitchen, by Giuliano’s mother, Marcella Hazan.

• 1/2 lb unsalted butter, softened to room temperature
• 1 cup granulated sugar
• 5 eggs
• 10 pairs of amaretti cookies
• 1/2 cup all-purpose flour
• 2 oz semisweet chocolate, coarsely chopped
• 1 cup heavy cream
• Sugar, to taste
• Finely grated chocolate, to taste
  
  Preheat the oven to 350° F. Grease and flour the bottom and sides of a 10-inch cheesecake pan or springform pan. Turn the pan upside down and tap it to shake off the excess flour.

Put the butter and sugar in a mixing bowl and beat with an electric mixer at medium speed until the mixture is soft and creamy. Separate the eggs, and set the whites aside for later. Beat one yolk at a time into the creamed butter and sugar.

Process the amaretti cookies in a food processor until powdery. Add the flour and run the processor until well combined. Add the pieces of chocolate and process until very finely chopped. Add to the cake batter and mix until all the ingredients are well combined.

Whip the egg whites at high speed until they form stiff peaks. Add 3 to 4 tablespoons of the beaten egg whites to the cake batter and stir it in to soften the mixture. Carefully fold in the remaining egg whites to the batter.

Pour the cake mixture in the prepared pan and gently smooth until the batter is level. Place in the upper level of a preheated oven and bake for about one hour, or until a toothpick inserted in the cake comes out dry. Note: While baking, this cake will sometimes swell and then subside. It is nothing to be concerned about.

Whip the cream and sweeten to taste with a little sugar and finely grated chocolate. Allow the cake to cool before removing it from the pan. Be sure to add a dollop of freshly whipped cream when serving — the cake is not overly sweet, and it adds just the right touch. Makes 8 to 10 servings.

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

• $50.00 Gift Certificate to Smokin' A BBQ Joint
• $50.00 Gift Certificate to The Encore Cafe
• 4 Gift Certificates for Full Service Car Wash. Oakwood Auto Wash & Detailing (Oakwood), Soft Touch Car Wash (Washington Square), and Yankee Station Auto Bath (Springboro) ($40.00 value)

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