As you settle in to enjoy a little time off amid the holidays, here are 5 holiday breakfast recipes to keep you warm and toasty with you and yours. For something you can prepare the night before but bake in the morning, the Red & Green Italian Strata is just the ticket for a make-ahead dish. We love the Mini Bacon & Frittatas if you are looking for something to add to a holiday brunch that you are attending. And if you are craving something perfectly sweet, well, keep scrolling for the most festive French Toast and Extra Gooey Homemade Cinnamon Rolls.
Cooking classes, interactive food, wine dinners, and themed events make excellent gifts for anyone who is really into food or wants to be. Do you have someone like that in your life? Make their day with a DLM Gift Card. Your friends, family, and colleagues can choose classes that fit their interests and their schedules.
Our Winter/Spring Schedule is hot off the press, so come and pick one up at your favorite DLM location. Or easier still, you can view them all at your convenience online, anytime. Be sure to register early as classes fill quickly. https://www.dorothylane.com/classes/
We have plenty of comfort food classes to help you survive the winter months—including one on how to use that Instant Pot Santa will leave for you under the tree. We’ll celebrate Valentine’s Day with both an indulgent Valentine’s Day Dinner and our popular food and wine class, Girls’ Night Out; Galentine’s Day. Many of our students will be rolling up their sleeves, learning how to make pasta from scratch and excellent pie. We’ll explore through wine and food the French Alps, regional Italy, Eastern Europe, Spain and Latin America. Or just come in and relax for one of our Seafood Suppers on Friday nights in the early Spring.
We think sharing good food is at the heart of every memorable occasion, so come and join us as we celebrate the love of food and the pleasure of sharing it.
Register here for the Culinary Center’s Winter/Spring classes: https://www.dorothylane.com/classes/
Prime Rib is the most famous of the “classy holiday roasts” and getting a supply of the very best is no easy matter. Don’t be fooled by the name “prime rib.” It’s a term to indicate this particular cut of beef coming from the 6th through 12th rib. For true Prime Rib, look for this classic roast that is from meat that is graded U.S.D.A. Prime.
At DLM, we start the selection process by looking for cattle that have been raised naturally, without the use of antibiotics or growth hormones, ever! From these cattle we select only those that have received the U.S.D.A. Prime grade. Less than 2% of all cattle receive this top grade. The meat will have a creamy white fat, firm texture with fine marbling dispersed throughout the eye of the meat, and a light, cherry-red coloring. The marbled fat melts evenly when cooked, leaving the meat juicy and tender. U.S.D.A. Prime Standing Rib Roast truly is something to celebrate.
HOW TO ORDER
You can plan on about 1 lb per person, including bone. This is such a popular main dish that we recommend reserving your U.S.D.A. Prime Standing Rib Roast either in our Meat department or online early.
PREP & PRO TIPS
Butcher’s tip of the day: Have your butcher leave a layer of fat on top of the meat to protect it while cooking (it also adds tremendous flavor). Ask for it “cradled” so you can roast it with the bones acting as your rack and a simple cut of the strings will leave you with a boneless roast to carve (as well as those wonderful bones to nibble on)! Cover the outside of the roast with olive oil and then coat generously with DLM Grilling & Seasoning Rub. Use a good meat thermometer and pull at 120°F and let rest for 20 minutes before carving.
Planning appetizers to get your holiday parties started can seem like a daunting task. Don’t fret, we’re here to help! Check out our 5 party perfect appetizer recipes that will have your guests decking the halls this holiday season.
Every one that is familiar with Marcona almonds already know how good they are. If you aren’t familiar – Marcona Almonds, also sometimes referred to as the Queen of Almonds, are imported from Spain. They have a distinctive shape that are flatter, rounder, and a little sweeter than the Californian variety. First they are blanched, than roasted in olive oil, and finished with a good dosing of sea salt resulting in a crispy texture that is just plain delicious.
A couple of years ago we tossed them in our blend of Herbes de Provence and knew we had a hit on our hands. Truffle flavored Marcona almonds are here just in time for the holidays! They’re so perfect as-is with a glass of Champagne. Or, pile a handful onto a charcuterie platter or as a pairing with a wedge of your favorite cheese. Stop by and try our newest addition to the lineup.