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December 2006 Market Report
[click for PDF]
Recipes - Monthly
Prizes
For past issues of
the Market Report, visit our Market
Report Archive!
Club DLM card is required
for all sale prices. In the event of a typographical error,
in-store prices will prevail.
Entertaining with Cheese
Whether you’re inviting the neighbors over for a casual get-together, having the boss over for a formal dinner, or throwing the event of the century, there’s one thing to remember —always invite the life of the party—cheese!
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, 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), Montelarreina Manchego (hard), DLM Marinated Fresh Mozzarella (fresh), Colston Bassett Stilton (bleu), Westcombe Cheddar (semi-hard), Taleggio (washed rind).
Accompaniments: Select food and wine that complement the cheese and work with your other holiday food offerings. For food accompaniments, serve one sweet and one savory item. Include one in whole form (olives, nuts, cornichons, and fresh fruit) and one spread. 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: For gatherings where people are standing, holding drinks, etc., it is best to have the harder cheeses pre-cut and arranged with accompaniments and garnish on a large board. For smaller gatherings, you can let your guests serve themselves from larger pieces of cheese. After dinner, you can assemble cheese on individual plates with accompaniment/garnish. 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 are a chance to spend time with your friends and shake out the stress of the season. What could be sweeter than cheese, a little wine, and talking about hopes for the year to come?
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| One-Stop Shopping
I love this time of year! Christmas is just around the corner and I get to be one of Santa’s elves by helping shoppers find the perfect gift for everyone on their list. We have lots to choose from.
Let’s start with a gift for dear ole’ Mom. Help her unwind after a long day of coping with life stresses by enjoying authentic aromatherapy Bleubay Candles. Each candle is handcrafted with care in the United States, using only the highest quality essential oils, purest food-grade waxes, and pure cotton wicks, which gives a clean, soot-free experience. They will fill the house with nature’s rejuvenating aromas.
Don’t buy Dad another tacky tie or “Bill Cosby” sweater this year. Instead help him to experience the warm, rich aroma of tropical herbs and spices found in Burt’s Bees Bay Rum shaving line, brought back for a limited time. There is cologne, shaving soap, after-shave balm, and the Bay Rum Men’s Shaving Kit, which includes a porcelain shaving mug, natural bristle brush, shaving soap, after-shave balm, and Burt’s Bees Beeswax Lip Balm, giving Dad everything he needs for a close, moisturized shave.
Do you have teenagers on your list? Hemp Sisters has just the thing, with hemp purses, bags, wallets, and cell phone holders in a variety of colors. The hemp plant produces the strongest natural fiber known, which is three times stronger than cotton fabric of the same weight. That durability will come in handy in a teen’s active lifestyle.
Grandma and Grandpa are going to love receiving a DreamTime or Spa Comforts pillow or wrap. They’re filled with relaxing herbs such as lavender and chamomile, and many can be either heated to soothe sore, aching muscles or placed in the freezer to help temper headaches and reduce swelling. Spa Comforts has three stuffed animals to choose from: Hot Diggity Dog, Hot Teddy, and Cozy Cat. They can just pop them into the microwave and feel the tension melt away when they put the dog around their shoulders or hug the bear and cat.
You’re almost done, but don’t forget stocking stuffers. We can help you fill up stockings with lip balms, perfume tins, incense, sachets, healthy protein bars, and much more.
After all that shopping you deserve to treat yourself to a moisture-rich Dancing Dingo product. They carry everything you need to pamper and indulge yourself. Choose a body butter, body lotion, foot cream, or massage bath & body oil made from naturally moisture-rich oils and butters. The body lotion is “irreplaceable”, according to one of our customers. When leaving on a vacation recently she decided to take a small bottle of another brand of lotion with her. Much to her dismay, it didn’t begin to compare with her Dancing Dingo lotion, and she vowed never to leave home again without it. You will have the opportunity to sample this wonderful line of products Friday, December 8 at Washington Square and Saturday, December 9 at Springboro from 11 a.m. to 3 p.m.
Many of these product lines will be on sale for the month of December, making my job as Santa’s elf fun for me and practical for you. Happy shopping Living department.
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Champagne for the Season
Are you aware that Champagne is a grape-growing region in the Marne Valley of France? Look at a map, and you will see it in the northeastern part of the country. It is here that sparkling wine is made according to very strict rules. Only after tedious production methods is the label allowed to bear the word “Champagne.” California, too, produces some world-class sparklers, as do a host of other wine-producing countries. While following the guidelines set by the French, the California producers tend to have a little more fruit to their flavor. The following are just a few of our favorites from our vast selection of sparkling wines:
Domaine Carneros by Taittinger
This vintage California sparkler made by the famed Reims producer Taittinger is a real beauty! Full of pretty, bread dough-like nose, some mid-palate weight, and a touch of oak, this elegant wine is sure to be a crowd pleaser. $27
René Geoffroy Cuvée Sélectionnée Brut
High quality, great taste, and extremely underpriced! $55
Jean Vesselle “Oeil de Perdrix” à Bouzy
Oeil-do-what? It means “eye of the partridge.” The winemaker thought of the beautiful eyes of this bird when she cast her gaze upon the juice. Delicate, light salmon color, with a balanced cherry-almond fruit. $38
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. $16
Egly-Ouriet Brut Tradition d’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! $44
Also look for some of the truly stunning Rosé from this firm; there were only two cases shipped to Ohio!
Jean Milan Brut à Oger Blanc De Noir 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! $45
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! $50
Duval-Leroy 1998 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. $46
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. $44
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). 750ml $40, 375ml $25
Marc Hebrart Brut Premier Cru
Receiving 91 points from critic Robert Parker, this Pinot Noir and Chardonnay blend is a beautiful Premier Cru, showing minerality, strawberries, and toasted bread. Perfect for holiday celebrations. $30
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German Treat: Servatii Meister Stollen
Four generations of the Gottenbusch family have been making this delicious almond stollen, named after Servatii Street, the location of the family’s original shop in Münster, Germany. This stollen is one of the few that earned the Meister Label as defined by German law, made with a blend of rich dough filled with the highest quality almonds, butter, raisins, and currants. Pick one up for your holiday gathering and find out why Cincinnati Magazine recognized Servatii Pastry Shop and Deli as a “Hall of Fame Bakery.” We are proud to partner with Servatii to bring you this high-quality product. 22 oz • $14.99
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Leoncini Prosciutto di Parma
We are proud to offer you this extraordinary famous salt-cured ham from the Leoncini family, one of the few family-owned producers left near Parma, Italy. Its delicate, balanced flavor makes it great for antipasto, sandwiches, pizza, or thin slices wrapped around bread sticks or melons and figs while served with a crisp white wine. Small cubes can be sautéed with mushrooms and then used for stuffing. Better yet, you’ll love it sliced thin…a real flavor experience! $19.99 lb save
$5.00 lb
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Mâche and Pomegranate Salad
Adapted from Epic Roots
- 1 medium shallot, finely chopped
- 1½ Tbsp Aunt Angie’s Balsamic Vinegar of Modena
- 3 Tbsp Vera Jane’s Extra-Virgin Olive Oil
- Sea salt and freshly cracked black pepper
- 4 oz Epic Roots Mâche Salade Aux Herbes, rinsed and spun dry
- ½ cup sliced almonds, toasted
- 1 cup pomegranate seeds (from 2 pomegranates)
- 3 oz plain goat cheese, crumbled
In a large bowl, whisk together shallot, vinegar, and oil. Season to taste with salt and pepper. Add Mâche, almonds, pomegranate seeds, and toss well. Divide among plates and sprinkle goat cheese on each salad. Serve immediately. Makes 4–6 servings
Per serving: 233 calories (65% calories from fat); 17g total fat; 4g saturated fat; 12mg cholesterol; 86mg sodium; 14g total carbohydrates; 6g protein
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Aligot Gratin (Potato and Cheese Purée)
Adapted from Gourmet, March 1995. Aligot is a specialty of the town of Aubrac in southern France. Puréed potatoes are mixed with a local cow’s milk cheese. We have substituted our freshly made DLM Homemade Mozzarella to give the dish a similar consistency.
- 1¾ pounds russet potatoes
- 3 Tbsp unsalted butter, softened
- 4 garlic cloves, minced
- ¾ cup milk
- 1 lb DLM Homemade Mozzarella, chopped fine
- Sea salt and white pepper
- 2/3 cup chilled heavy (whipping) cream
- 2 Tbsp drained, prepared horseradish
In a large saucepan, combine potatoes with salted water to cover by 2 inches and simmer until very tender, about 50 minutes. Drain potatoes. Return potatoes to pan and heat over low heat, shaking pan, until dry. Cool potatoes until they can be handled. Peel potatoes and return to pan. Mash potatoes with a potato masher. Add butter, garlic, and milk and cook mixture over moderately low heat, beating constantly with a wooden spoon until fluffy and heated through, about 2 minutes. Add mozzarella and salt and pepper to taste and cook mixture, beating until cheese is melted and forms long elastic strands when lifted with a spoon. Pour aligot into a buttered 8-cup gratin dish. (Aligot may be prepared up to this point one day ahead and refrigerated covered. Bring aligot to room temperature before proceeding with recipe.)
Preheat broiler.
In a bowl with an electric mixer, beat cream until it holds soft peaks. Beat in horseradish and salt to taste. Spread horseradish cream over aligot and broil about 4 inches from heat until golden, about 3-4 minutes. Makes 8 servings
Per serving: 362 calories (61% calories from fat); 24g total fat; 16g saturated fat; 85mg cholesterol; 118mg sodium; 22g total carbohydrates; 14g protein
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DLM
School of Cooking Favorite!
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White Chocolate Raspberry Cheesecake
Smooth, creamy, rich, and delicious, this cheesecake is simply sublime!
- 1½ cups finely crushed chocolate wafers (about 25)
- 3 Tbsp unsalted butter, melted
- 10-oz pkg frozen lightly sweetened red raspberries, thawed,
puréed, and strained
- 1 Tbsp Framboise or Chambord
- 1 tsp cornstarch
- 6 oz best quality white chocolate (such as Lindt or Valrhona), chopped
- (3) 8-oz pkg cream cheese, softened
- ½ cup sugar
- 3 large eggs
Arrange the rack in the center of the oven and preheat to 350°F.
Lightly butter a 9 x 3 inch cheesecake pan and line the bottom only with parchment paper. Mix together crushed wafers and melted butter. Press into the bottom only of the cheesecake pan and place in the refrigerator to chill.
Meanwhile, in a small saucepan, combine puréed raspberries, Framboise or Chambord, and cornstarch, stirring well. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Set aside to cool.
Melt the white chocolate in the top of a double boiler set over low heat. Set aside to cool.
In a large bowl, beat the cream cheese and ½ cup sugar on medium speed until well blended (about 5 minutes), occasionally stopping the mixer and scraping down the sides of the mixing bowl. Add eggs, one at a time, beating just until combined after each addition. Gradually beat in melted white chocolate until blended. Spread over crumb crust. Spoon about 1/3 cup of the raspberry mixture over filling: swirl with a knife to marbleize (be careful not to scrape the crust). Cover and chill remaining raspberry sauce; return to room temperature before serving.
Bake for 30 to 40 minutes or until the center appears set and slightly jiggles when shaken. Do not over-bake; the cheesecake will continue to bake as it cools and the center will firm up. Place on a wire rack and allow to completely cool. Cover pan with plastic wrap and refrigerate overnight.
Remove the cheesecake from the refrigerator and carefully run a small spatula between the cheesecake and the pan. Place a large can on the counter. Put the cheesecake pan on top and gently press down on the sides of the pan. Insert a large offset spatula between the pan bottom and the cheesecake crust to loosen the cake. Slide the cake onto the platter.
Cut cake into wedges and serve with remaining raspberry sauce. Makes 12 to 16 servings
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Monthly
Prizes 1) $40 Gift Certificate to Buffalo Wild Wings Grill & Bar
2) 4 Gift Certificates for Full Service Car Wash
Oakwood Auto Wash & Detailing (Oakwood), Soft Touch Car Wash (Washington Square), Yankee Station Auto Bath (Springboro) ($40 value)
3) 2 Tickets to the February 20 performance of Cirque Dreams: Jungle Fantasy at the Victoria Theater. (value $118)
Each time we scan your Club
DLM card, you’ll be entered in our monthly drawing. One set
of prizes will be awarded at each store location. No purchase
necessary to enter. |
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