4 Local Herbs to Have on Hand This Holiday

Whether you’re cooking up a holiday feast or listening to Simon & Garfunkel’s song “Scarborough Fair” with lyrics “parsley, sage, rosemary, & thyme,” our friend Sue Borton at Brickel Creek Organic Farm in Jamestown, Ohio, has you covered. She keeps us fueled year-round with fresh herbs and greens. Here are four fresh herbs from Brickel Creek to keep on hand.

PARSLEY

This humble herb will find its place in any number of dishes, from potatoes to stuffing. Keep on hand for stews as you find new ways to enjoy turkey leftovers.

SAGE

It pairs beautifully with butternut squash or add it to turkey before roasting.

ROSEMARY

Add to stuffing, tuck sprigs into lamb before roasting, or add a sprig to a holiday cocktail.

THYME

You’ll definitely want to have this on hand to stuff in your turkey cavity or place in roasting pan to add flavor.

Reliving the Party: The Food & Wine Show

After DLM throws the annual Food & Wine Show, we spend more than a couple of days reviewing all of the pieces that make this event so special. Now that we’ve had time to look back, I thought I’d share some fun Food & Wine Show facts!

• We were thrilled that the “Big Chill” waited until this week so we could get over 600 folks through our doors for the start of the party in less than 15 minutes!

• Happy to report that all fingers are accounted for after shucking 1,000 oysters and cutting 1,000+ pieces of sushi.

• Our servers happily trayed and presented over 4,400 individual hors d’oeuvres.

• We made batch after batch of cheese risotto finishing it in a 90 lb wheel of Grana Padano, which is similar to Parmigiano-Reggiano.

• We had a wonderful representation this year of wine regions and varietals. From rare connoisseur picks to everyday delights, there was truly something for everybody.

• We hope everyone enjoyed the live jazz music from band leader Mike and his mates. This year he celebrated 20 years of entertaining our guests during the show.

• We’re thankful for our 140 associates who help us put this together and make it successful every single year.

Thank you to all who attended this year’s show and to those who helped make this event unforgettable. Mark your calendars for the 2020 Food & Wine Show, happening Thursday, November 5. We are now ready for the holidays to begin!

5 Things to Know About Our Non-GMO DLM Free-Range Turkey

1. LOCALLY RAISED

When you visit Bowman & Landes Turkeys in New Carlisle, Ohio, you’ll be greeted by the fall brilliance of splashy colors. DLM has partnered closely with Bowman & Landes to raise our turkeys for the past 14 years.

2. NON-GMO PROJECT VERIFIED

Two years ago, we proudly announced a huge DLM Difference when it comes to our turkey. We debuted our Non-GMO Project Verified DLM Free-Range Turkey. This was the result of a lengthy, ongoing process we embarked on with Bowman & Landes involving farm audits and documentation of procedures to make sure our flocks were raised Non-GMO Project Verified.

3. FREE-ROAMING

Our turkeys can roam in outdoor greenspace if they wish where they can bob and weave with curiosity. Carl Bowman says that this isn’t just to make a more flavorful turkey, but it provides the conditions for a healthier one.

4. NO ANTIBIOTICS/HORMONES

DLM Turkeys have always been antibiotic and hormone free. They are fed a diet that in addition to being non-GMO, also is 100% vegetarian.

5. IT TASTES GOOD

As Carl Bowman told us on a past visit, “A happy turkey is a healthy turkey. … We translate a healthier turkey to a more flavorful one.” We couldn’t agree more.

>>>Reserve your Fresh DLM Free-Range Turkey here!<<<

Here are some turkey tips for your holiday meal!

 

 

Made Right Here Bakery Favorites

When you bite into a piece of Grandma Tobias Pie or slather butter on a fluffy Bakehouse Roll, do you ever stop and ponder what “Made Right Here” really means? When it comes to the DLM Bakery’s signature holiday items, we are proud that they are made with top-notch ingredients in our very own DLM Bakehouse. So as you plan your home-cooked, hassle-free holiday, be sure to reserve these favorites for your table.

GRANDMA TOBIAS PECAN PIE

We use an all-butter crust with a traditional pecan pie filling that’s sweet, gooey, and chock-full of pecans.

BREAD BASKET

The perfect edible centerpiece, we make these beautiful bread baskets by hand that are piled high with two dozen assorted rolls.

GRANDMA TOBIAS PUMPKIN PIE

So good, it’ll impress even the most discerning mother-in-law. We start with an all-butter crust and fill it with traditional pumpkin pie filling that’s creamy and smooth to taste.

PUMPKIN CHEESE ROLL

Rich cream cheese folded between layers of pumpkin cake comprise this instant favorite.

BAKEHOUSE ROLL

Soft and pillowy, each bite of this yeast roll that’s Made Right Here melts in your mouth.

 

Thanksgiving Turkey Prep: 3 Methods to Try

I love all the November food magazines, blogs, and chefs all claiming they have finally found the best way to cook a turkey. Truth is, there is no one and only best way to cook it. Deciding on the desired end results will help the home cook figure out which particular cooking method can get them there.

Lots of families want the whole roasted bird as the centerpiece of their holiday table. While others want crispy, crackly skin with juicy tender meat inside, sans the stress of carving at the table. Some of us want a simple method that yields easy clean up, with just enough breast meat leftover for sandwiches. Others are in it for the adventure! Whatever you’re looking for, here are three ideas for how to prepare your locally raised Non-GMO DLM Free-Range Turkey, the turkey that’s the talk of the town!

1. The Traditional Whole Roasted Turkey

Step 1: Remove the neck and gizzards and discard or place in the bottom of the roasting pan if you desire. Rinse the turkey, drain well, and pat dry.

Step 2: Rub skin with Vera Jane’s Extra-Virgin Olive Oil and season well with Kosher salt and DLM Grilling & Seasoning Rub.

Step 3: Fill the cavity with celery, onion, and a quartered lemon. Add an inch of water to the pan and roast covered (uncover at end to lightly brown).

Step 4: Pull when meat thermometer reads 165ºF in the thigh. Let turkey rest for 15-20 minutes before carving. It’s that simple! Hint: If turkey is too large to fit in your pan, see No. 3 below for a Spatchcocked Turkey.

2. Turkey Breast

We all know that dark meat is the most flavorful, but for those white meat fans, roasting a turkey breast is just the ticket.

Step 1: Try rubbing it with an herb butter, either making your own or using our DLM Herb Butter from The DLM Cheese Shop. Rub all over the outside and even tuck some under the skin!

Step 2: Choose a pan that’s slightly larger than your breast. Add about an inch of liquid to it. Try DLM Premium Turkey Broth or channel your inner Ina Garten and use white wine.

Step 3: Cook low and slow to keep meat from drying out. Preheat oven to 325ºF and cook until it reaches 165ºF.

2. Spatchcocked

The benefits are plenty—cut down on cooking time and maximize that crispy skin!

Step 1: Remove turkey’s backbone using a good pair of kitchen shears. Or, ask our Meat department associates to do this for you. Flatten turkey in pan, breast-side up, pushing down on breast bones. Pull thighs outward.

Step 2: Rub with Vera Jane’s Extra-Virgin Olive Oil and season with sea salt and freshly ground pepper on both sides! Or, use a dry brine for extra crispy skin. Sit turkey uncovered overnight in the fridge.

Step 3: Cook to 165ºF. To carve, remove legs and wings and slice breast meat, paying attention to cut away from breastbone.

 

Best in Class Cheese Available at DLM

Rogue River Blue, out of Oregon, was previously the most celebrated cheese of the United States. Now, it’s the most celebrated cheese in the WORLD, announced by the World Cheese Awards, and we are proud to carry this best in class cheese while supplies last in The DLM Cheese Shop.

Rogue River Blue is a seasonal treasure of the winter holidays. Made in very limited quantities by Rogue Creamery out of Oregon and released each year during the fall, this decadent blue brings happiness to its fans for a few glorious months. Handcrafted using organic cow’s milk, Rogue River Blue is cave-aged for 9 to 11 months before it is delicately wrapped in pear-brandy-soaked Syrah grape leaves from the Rogue Valley. Don’t think this beautiful presentation is just for appearances, either! This striking gift-wrap also provides a stunning and transformative flavor profile.

You can expect the Rogue River blue to provide an intoxicating array of flavors that include pear, clove, blackberry, vanilla, hazelnut, cocoa, and even a touch of bacon. (I mean, who doesn’t love bacon nowadays?)

So how does one enjoy the best cheese in the world?
You can savor it after dinner with a touch of port or make it the center of an epic cheese plate. Generally blue cheeses pair best with bold reds, later harvest whites, or your favorite port. If beers are more your style, look for something malty and bold such as a stout, porter, or a barley wine. Whatever you choose, make sure it has some muscle because this beauty comes with a punch!

Look for this award-winning cheese in The DLM Cheese Shop while supplies last.