Fall In Love With The Season: 8 Recipes To Welcome Fall

Fall is here! It’s time for hayrides, apple picking, pumpkins, and all of the foods that embrace this season of change. We want to welcome fall by diving into the quintessential flavors that make this time of year so delicious. Here are 8 recipes sure to have you fall-ing for the season.

8 Recipes to Fall For

8 Recipes to Welcome Fall

1. Honeycrisp Fall Sangria

This yummy recipe features the stars of fall: Honeycrisp Apples, Beaujolais Nouveau (available mid-November, but a strong red makes a great substitute), and DLM 100% Apple Cider.

2. Pumpkin Pancakes

The perfect weekend breakfast.

3. Braised Bacon Kale with Roasted Veggies

It’s time to get roasting! It’s an easy, simple, and delicious way to bring out some of the unpopular root vegetables. Roast at high heat so a lot of color and caramelization happens, and simply season with salt or pepper.

4. Butternut Squash Soup with Garam Masala

This warming soup has subtle sweetness and spice, and is full of unique flavor.

5. Pumpkin Gingerbread

The perfect edible gift for friends and neighbors.

6. Apple Cider Glazed Pork Chops

A hearty dish that is full of fall flavors. It’s one you’ll repeat all season long.

7. Butterbeer

This magically delicious beverage, perfect for fall parties and get-togethers, is sure to put a spell on you.

8. Pumpkin Gooey Butter Bars

Ooey, gooey deliciousness, these butter bars are ones to share.

 

You Get What You Pay For: Hammer Stahl Cookware

I am excited to share that the DLM Cullinary Center has brought in a line of cookware from Hammer Stahl. Founded in 1874 in Sheboygan, Wisconsin, it is one of the oldest cookware companies in North America. In the 1970’s, they began manufacturing their famous Hammer Stahl American Clad Cookware in Clarksville, Tennessee.

Although there are several high quality cookware companies out there, we feel that this line is a smart way to move forward. In the past, we’ve carried one of their well-known competitors that uses 3-ply, and to our surprise this line is less expensive! Check out their story here and see how they make their pans.

The Hammer Stahl cookware difference is that the 7-ply material is used throughout the cookware, from the bottom and all the way up the sides to the top. Because the Hammer Stahl cookware is made this way, the pan heats more evenly. Other companies use the expensive materials bonded together at the bottom of the cookware, leading to uneven heating.

Hammer Stahl’s 7-ply construction includes a layer of ferritic steel that makes the cookware induction stovetop friendly. This ferritic steel layer throughout the cookware means better quality and stronger cookware. Cheaper “induction ready” cookware only use a magnetic type of stainless steel that is more corrosive.

The handles are hollow so that they stay cool for comfortable handling—that will take some getting used to since we finally got used to always using pot holders no matter what. All of the cookware is hand-finished and hand-polished, by American workers, and include a lifetime warranty. Stop by the DLM Culinary Center and see these beautiful and hard-working pans. We think you’ll love them as much as we do.

Many Moods of Mustards

With Oktoberfest upon us, it is time to get serious about mustard!

Plain and simple – I love mustard. When I was a kid I hated both ketchup and mayonnaise, and believe it or not, all forms of frosting too! One of my favorite after-school snacks was a piece of ham slathered with mustard and rolled around a pickle. Mustard has been a constant condiment that has always had a home with me. Nowadays, there is always a minimum of 3 kinds in my home refrigerator, although on average it runs closer to 5.

Being a native Chicagoan, good ol’ Yellow Mustard is a staple in my fridge—I even keep a spare one in my pantry. There is simply no other that will work on a Chicago style hot dog or a burnt bratwurst at my house. Plus, it’s indispensable for American potato salad along with my mother-in-law’s salad dressing, a family classic.

While in culinary school, I learned how important and versatile Dijon Mustard can be. Way beyond a simple ham and cheese sandwich, there are sauces, marinades, vinaigrettes, and so many more recipes make that jar living in your fridge a powerhouse of creative ideas just waiting for you to open the lid.

Whole Grain Mustard can do things that other mustards can’t – texture being an important and distinctive feature. Whether you are coating a rack of lamb or spreading it on top of a country pâté, it not only adds that acidic brightness of mustard flavor, but also a pop of crunch that is unmistakable. Visibly it helps add interest and it informs the diner that mustard is an integral part of the dish.

Being a traveler has added a bevy of other mustards to my arsenal that are delicious and truly unique. I love the German Extra Hot Mustard for its wicked bite, Provence Mustard for any cheese and charcuterie tray I am whipping up, and Tarragon Mustard for anything with poultry to name a few. Stop by our mustard aisle and broaden your culinary horizons.

Prost!

Turkey Red Wheat – Ohio to Holland

Some stories, the good ones, have a way of taking on a life of their own in the best of ways. This one is as golden as the wild heads of the turkey red wheat that we’ve baked bread from, now for three years, thanks to three unlikely local collaborators who have made it all possible—Danny Jones, Dale Friesen, and Ed Hill.

You see, the story was as rich as honey before, as turkey red wheat is a hard winter wheat that’s predominately grown in the Plains States and naysayers didn’t think it was possible to grow it in Ohio, but thanks to Danny, Dale, and Ed, it flourishes in our corner of the world. We shared the story online and word of our wheat field in Xenia spread to a museum in the Netherlands that sought to spotlight the life of Menno Simons, whose ideals set the foundation of the Mennonite faith. The exhibit curators were drawn to the purity of the strain of turkey red wheat that we grow—it’s never been hybridized—and the family history of Dale, who shares a rich connection to the seeds through his heritage. As Mennonites fled Russia in the late 1800s to the United States, they took with them their prized turkey red wheat seeds to build a new future. Dale’s grandparents were among those Mennonites who settled in the Plains States. Menno de Vries, a curator of the exhibit, is also a farmer. He knew how important turkey red wheat was to the livelihood of the Mennonite people and sought to connect it to the exhibit. The exhibit “Menno Simons Groen” opened at the Groencentrum in Witmarsum, a small village in the Netherlands, in early June. Dale and Ed sent both flour and nearly two bushels of turkey red wheat seeds to De Vries. At the opening of the exhibit, some of the seeds were scattered in ceremonial fashion on bits of earth running down the floor of the museum. They would later sprout and become a part of the exhibit, which remained open through August. “When they sprinkled the seeds, it was a symbolic blessing of the soil by planting the seed that finally had a resting place,” Ed says.

With the remaining seeds, De Vries intends to return them to the soil of Witmarsum to bring these seeds full circle. “This is wheat that left Crimea and went to the Plains States and then later to Ohio. And because of Dale Friesen, it went back home. Home being the birthplace of the man who is responsible for establishing the Mennonite faith,” Ed says. Although these seeds have now been shared with our new friends afar, we’ve kept plenty to grow wheat from and bake bread with here in Dayton, Ohio. Look for Turkey Red Wheat Sourdough at the DLM Bakery now.

Into the Field with Peach Mountain Organics

Every so often, you meet someone who is larger than life. What they do becomes more and more incredible the closer you look. Their passion and total dedication is inspiring. They are the best at what they do. Leslie Garcia of Peach Mountain Organics is one of those people. I am fortunate to know her as she grows certified organic flowers locally and brings them to Dorothy Lane Market. We are so beyond grateful to be able to provide our customers with her beautiful flowers.

Down a winding road in Spring Valley is where you’ll find that majestic farm called Peach Mountain Organics. As you walk through the greenhouse and fields, the vibrant colors draw your eye here and then there, while a rain-kissed fresh fragrance gently greets you. Although the local floral bouquet season started in the spring, it’s still going strong even as summer comes to a close and fall takes over. Right now, we are simply dazzled by all of the dahlias that Leslie grows with such care. These late-summer/early-fall beauties come in a variety of different sizes and together form a rainbow of luscious colors making for the most stunning bouquets. On a recent farm visit, Leslie showed us how she cares for each and every stem so delicately and told us why growing flowers is so meaningful to her. Her story is incredible.

 DAHLIA CARE TIP: Cut the stems with clean, sharp cutters and use floral preservative. Always re-cut the stems and change the water after a few days

Come Cook With Us!

We invite you to come cook with us as we enter into a new season! Fall is always a most exciting time of year at the DLM Culinary Center, where we host a variety of classes and private events with each new season. We transition into the bountiful autumn harvest and then into the hustle-bustle of the holiday season. What better reason to take a moment to slow down and savor the present than with food?

There are ample opportunities to do just that with this phenomenal line-up of classes taught by a variety of our favorite restaurant chefs, guest instructors, and educators. Topics range from comfort food to elegant appetizers and upscale menus with wine pairings. We also have world cuisines covered from France and Cuba to Spain and Morocco. Come along with us and share our table as we have so much to celebrate!

Check out our wide variety of classes at DorothyLane.com/CulinaryCenter

Party Like It’s 1948 at the Food & Wine Show!

In this 70th wonderful year of Dorothy Lane Market, we hope you can join us at the 20th annual Food & Wine Show, happening 7-9:30 p.m. November 1, as this year will be quite a celebration of fine food and drink. We like to think that our Food & Wine Show is the perfect kickoff to a celebratory season to come; and this year is certainly no exception. For one night, DLM Springboro transforms into the stage of a spectacular gustatory experience and it’s hard to believe that it started 20 years ago.

THANK YOU FOR YOUR INTEREST. THIS EVENT IS OFFICIALLY SOLD OUT! TO ADD YOUR NAME TO THE WAIT LIST IN THE EVENT THAT A TICKET BECOMES AVAILABLE, PLEASE E-MAIL DLM@DOROTHYLANE.COM.

Taste wines from around the world and from some of the best producers, and talk to knowledgeable sommeliers all the while sampling exquisite chef-driven food prepared by DLM’s best. A ticket to the Food & Wine Show includes an opportunity to taste from a selection of nearly 200 fine wines and beer with a bevy of hors d’oeuvres coming from the kitchen along with 15 food stations. We promise you won’t go hungry!

In addition, we’re adding a fun twist this year as we take a trip back to 1948 with jazz music and by celebrating the dress of the era. So pull out your fancy hat or fedora, satin gloves, peep-toe pumps or oxfords, and double breasted suits. Let’s Party like it’s 1948 DLM style, and celebrate all things food and wine!

THANK YOU FOR YOUR INTEREST. THIS EVENT IS OFFICIALLY SOLD OUT! TO ADD YOUR NAME TO THE WAIT LIST IN THE EVENT THAT A TICKET BECOMES AVAILABLE, PLEASE E-MAIL DLM@DOROTHYLANE.COM.

That’s So Cheesy!

Get ready for an ooey, gooey time next Thursday at our Springboro store for the DLM Cheese Show. If you love cheese and haven’t been to this yet, you need to come! First off it’s a great deal at $50 bucks (or $25 with 2500 points). There are so many things to try, all featuring a world of different cheeses. Plus, did I mention there is BOTH wine and beer too?!

Some of my favorites this year are a Raclette Station, where we scrape off bubbling, toasty cheese onto our farmhouse bread with some other goodies thrown in, like your choice of crispy, roasted potatoes, pickled onions and gherkins, and a Macaroni and Cheese Bar with not one, but two different types of this cheesy delight.

Our Grilled Cheese Station, which will feature a few of our favorites, is not one to miss. The Trifecta, our best-selling grilled cheese made with Barber’s Cheddar, Emmental, and DLM Handmade Fresh Mozzarella, and a melty sandwich with Brie and local turkey are tasty eats at this stop. Visit the Charcuterie Station, which is overflowing with salami, prosciutto, pâtés, and olives.

Several fun and unique cheesy appetizers will be coming out of our kitchen, pairing up cheese with all sorts fun ingredients, like quince, chorizo, Hatch Chiles, hot honey, and even chocolate!

Hope to see you there!

 

Check out our gallery of images below of past highlights, and be sure to purchase your tickets now so you can cheese out with us on Thursday, September 13 at the Cheese Show!

 

7 Days of DLM

We all realize how important it is to sit down with your loved ones and share a meal. In fact, it’s so important that the Food Marketing Institute Foundation has called attention to it by declaring September National Family Meals Month™ in an effort to bring families together at the table not only to share good food, but to make connections with one another. We see it as a good time to focus on what DLM and you do best together—feeding your family with foods that we are all proud of. With that in mind, we’ve pulled together meal ideas for “7 Days of DLM” to offer easy ways to bring breakfast, lunch, and dinner to your table so that you can enjoy more time with your crew.FamilyMealsMonth

Share What’s on Your Plate!

With National Family Meals Month™, a nationwide movement encouraging families to eat one more meal together at home each week, in full swing, we want to see how you bring your family together at the table with food from DLM. What are some of your favorite DLM tips and tricks to ease meal prep so you can juggle it all? Tag us on Facebook, Instagram, or Twitter and use #FamilyMealsMonth.

 

 


Monday

Breakfast: Start off the week with the best intentions. Top whole grain oatmeal with some seasonal fruit or a touch of brown sugar. In the mornings, you’ll find hot oatmeal in place of our Soup Station. You can also grab pre-made Overnight Oats and Chia Bowls from our Grab ‘n Go.
Lunch: We’ve done all the salad prep with an assortment of ready-made salads pre-packed with even the dressing included, such as Sal

mon Niçoise and Classic Cobb.
Dinner: Back to work and after school activities with no time to prep dinner? No worries! Skip the drive-thru and grab a pre-assembled What’s for Dinner bag (available at DLM Washington Square & Oakwood) featuring fresh-cooked veggies, an entrée, and a side dish.

Tuesday

Breakfast: Grab a Frittata made at our Naples-Style Pizza station (at DLM Springboro and Washington Square only).
Lunch: Get a sandwich hot off our press at the DLM Sandwich Station. Try our best selling Little Ed’s Big Reuben. For the kids, grab our pre-assembled lunch box featuring a sandwich, apple, string cheese, raisins, and snack crackers.
Dinner: Racing to get it all done? Have Jack’s Grill do the cooking while you shop for other things. Pick your protein from the Meat or Seafood case, and we’ll grill it at no extra charge.

Wednesday

Breakfast: For a quick morning treat, indulge in an almond croissant with your favorite yogurt.
Lunch: Eat like a Parisan with a French-style Ficelle sandwich. Round it out with our Snack Packs, featuring pre-portioned cups with things like cut vegetables and hummus, cubed meat and cheese, and more.
Dinner: Craving a healthy dinner in less than 30 minutes? Grab a Crispy Dijon Tilapia Fillet from our Seafood department and simply sauté or bake. Skip the chopping and pick up prepped veggies from our Produce department, like shredded Brussels sprouts.

Thursday

Breakfast: Steve Evans Country Breakfast Sausage and a few of Dale Filbrun’s Morning Sun Organic Farm Organic Eggs with a side of toasted Farmhouse Bread.
Lunch: Every day, we cut the fresh fruit and vegetables found on the DLM Salad Bar, so come bring your salad creation to life.
Dinner: It’s pasta night! Simmer some of our pre-cooked Momma Mia Meatballs, located in Gourmet Takeaway, in DLM Pasta or Original Marinara Sauce. Top with a little shredded Parmigiano-Reggiano and grab our ready-to-bake DLM Garlic Bread from our Bakery.

Friday

Breakfast: Pop a slice or two of DLM Classic 10-Grain Bread into the toaster and slather with DLM Organic Peanut Butter and a drizzle of local DLM 100% Pure Honey.
Lunch: A steaming bowl of Made Right Here soup from the DLM Soup Station is just the ticket, like fan favorite Curry Turkey.
Dinner: Fire up the grill and head over to our Meat department where you’ll find Gourmet Burgers like the Palmer Burger, Buffalo Blue Chicken Burger, and even a Black Bean Burger for a flavorful twist.

Saturday

Breakfast: Enjoy a nice breakfast at home. Grab a DLM Quiche, such as Quiche Lorraine, and serve with fresh fruit and yogurt.
Lunch: Download our Dorothy Lane Market Naples-Style Pizza app and scroll through our menu. Make your pick and order a pizza to pick up at your specified time (from DLM Washington Square and Springboro only). Try the Rocket Ham, a Margherita pizza with prosciutto and arugula.
Dinner: Always fresh and ready, a DLM Rotisserie Chicken is a perfect ready-now choice with so
many ways to enjoy it, whether you shred and add it to a robust salad or make into BBQ chicken sandwiches topped with our Homestyle Coleslaw.

Sunday

Breakfast: Ease into the morning with pre-made breakfast sandwiches and quesadillas, which you can get from the Grab ‘n Go case or at the DLM Coffee Bar.
Lunch” You’ll be on a roll today with a creation from our Sushi Station. It’s restaurant-quality sushi that you can grab and go!
Dinner: Roast off a pre-marinated Flat Chicken™ on a sheet pan along with some new potatoes and rainbow mini carrots for a nice, easy one-pan Sunday supper.