Get Nutty This Winter!

This week, a  new flavor of Marcona almonds will be available in The DLM Cheese Shop and it’s right in time for the holidays — truffle! 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.

3 Steps to Feast Like a Gourmand with Charcuterie

Charcuterie (shar-Kyoo-ter-ee) is a French word for smoked, dry-cured, or cooked meats. From simple things like ham, sausage, salami, and bacon to more artisan hand-crafted things like pâté, duck confit, rillettes, and terrines. These all fall under the broad range of charcuterie. For me and many of you out there, it’s always a perfect choice for entertaining, especially during the holidays! As an added bonus, there’s no cooking involved!

Charcuterie is pretty trendy right now, but has been around for a very long time … as in before refrigeration! It’s a classic way of preserving meats with a rich culinary history. To start, simply grab a slate, board, or platter and follow our 3-step Charcuterie Guide so you, too, can feast like a gourmand and entertain with ease this holiday season!



PALACIOS SPANISH CHORIZO : Dry-cured sausage smoked with Paprika. DELI

NIMAN RANCH PROSCIUTTO: Dry-cured with Sicilian sea salt. MEAT

HERITAGE FARMS SOPRESSATA: Coarsely ground, sweet or spicy. MEAT

SERRANO HAM: Extremely flavorful, air-dried Spanish ham. DELI

THE THREE LITTLE PIGS PÂTÉ DE CAMPAGNE: Pork pâté with garlic and spices. THE DLM CHEESE SHOP

FRA’ MANI CALABRESE: Salami with wild fennel, sweet & hot Calabrian pepperoncini, and chili flakes. DELI

THE THREE LITTLE PIGS SAUCISSON SEC AUX CÈPES: Sliced air-dried sausage with porcini mushrooms. THE DLM CHEESE SHOP

LA NAVA JAMÓN IBÉRICO: A treasure from Spain. DELI

NIMAN RANCH CAPOCCOLLO: Corsican pork cut. MEAT

PRO TIP: Start with 3 to 5 choices that represent varying forms, textures, and flavors, such as smoked, dry cured, firm, delicate, creamy, or salty. How much to buy? About 2 oz per person.


SOMETHING SALTY: It’s nice to balance all of that meaty goodness with something salty or acidic, like cornichons or briny pickles, mustard, and chutney. Don’t forget to add a handful of nuts as well, like Marcona almonds.

DLM ITALIAN MINI TOASTS: Perfect for any charcuterie tray. THE DLM CHEESE SHOP

SOMETHING SWEET: Now, time to layer in a little sweetness to truly cover all the bases. We love adding in fruit, like grapes, California dried figs, and a Bosc or Holiday Pear. It really is that simple.

RAINCOAST CRISPS: Subtle sweetness with a delightful crunch. THE DLM CHEESE SHOP

 


INVITE CHEESE TO THE PARTY: By adding cheese to your charcuterie selection, it opens up a whole world of flavors and textures that go beautifully with wine. Just like choosing the charcuterie, think about varying the texture and flavors of cheeses from buttery to nutty, creamy to hard. The possibilities are endless and frankly that is the fun!

CHEESEMONGER PRO TIP: “When selecting cheeses for my boards, I think of a rhyme I once learned. Something old, something new, something goat, and something blue. Make this your motto and you’ll have the framework for the perfect cheese board.” —Maritza Crowdy, The DLM Cheese Shop Manager, Springboro

A Taste of Home for the Holidays

What’s one of the best ways of spreading cheer? Sending a box full of tasty treats and scrumptious morsels with DLMMailOrder.com! This time of year, there are two things that put instant smiles on faces young and old: coming home to a special package on your doorstep and receiving homemade treats and goodies. Luckily, DLM Mail Order makes both of those things happen. For the next month, our stores will be mixing, baking, and preparing some of the best food  around. At the same time, our DLM Mail Order associates are shopping our Washington Square store every day carefully boxing up all of the delicious bites to ship from coast to coast. Not sure what to pick? Here are some of the top items we’re sending this holiday season:

  1. Killer Brownie® Tray AssortedFilled with an assortment of our Killer Brownie® brownies, all cut into easy-to-eat, bite-sized pieces, it’s perfect for sharing.
  2. The Ohio BagEsther Price Chocolates, Mamma DiSalvo’s Marinara Sauce, Mikesell’s Potato Chips, and other local favorites are gathered up to showcase some of the best of the Buckeye State.
  3. Heavenley Ham® Sandwich KitLoaded with Heavenly Ham®, Comté Gruyère, DLM Mustard, Chutney, DLM Horseradish Sauce, and a loaf of our DLM Artisan Farmhouse Bread. It makes for a great sandwich, hot or cold.
  4. Assorted DLM Sweets. Satisfy any sweet tooth with our wide variety of goodies. BuckeyesDLM Gourmet CookiesHoliday Thumbprint Cookies, and so much more!

Visit DLMMailOrder.com to view all of our delicious options!

Turkey Prep: 5 Common Questions Answered

I get it. There’s a lot going on when it comes to preparing your Thanksgiving meal and a whole turkey isn’t something that most people cook more than a few times a year. See below for my answer to some of the most common turkey prep questions that may come to mind as you ponder “how do you cook a turkey?”

If you haven’t already, reserve your DLM Free-Range Turkey now! Please remember that our turkeys are grown and not manufactured so weights may vary slightly from what you indicate.

1. Question: To Stuff or Not to Stuff?

Answer: In most modern kitchens, the answer to this debate is not to stuff. Why? Because in order to reach the safe temperature of 165°F in the center of the stuffed bird, you’ll get a completely overcooked turkey. Now, my mother-in-law will argue with me on this one until the cows come home. Her turkey is stuffed in every nook and cranny and it’s still delicious … albeit a little overcooked.

2. Question: Low Heat versus High Heat

Answer: This is a classic debate topic where both sides believe their cooking method gives the best results. High heat helps save time and adds a nice color to the outside of the bird. On the contrary, low heat slows moisture loss but takes a long time to finish. So, I like a two-fold answer to this popular cooking question: use both types! Start with high heat until you get things started then lower the heat to finish cooking the bird with more control.

3. Question: How do you Season the Turkey?

Answer: One word: BUTTER. It not only adds flavor but an amazing amount of moisture-rich fat. I like to brush the outside of the skin with melted butter, salt, and pepper. If you choose to add herbs, halved onions, or lemon, do so in the inside cavity.

4. Question: How do I Know How Big of a Turkey to Get?

Answer: A good rule of thumb is 1 to 1.5 lbs per person, depending on the amount of leftovers you’d like.

5. How Long do I Cook Said Turkey?

Answer: Ultimately, your turkey is done when the meat thermometer reads 165°F. Stick the meat thermometer into the thickest part of the thigh. But here is a quick guide for how long to cook your unstuffed turkey based on its weight. But note that ovens all differ, so please don’t be afraid to pull out that meat thermometer more than once to make sure it isn’t under-cooked or over-cooked.

Approximate Roasting Times*
12–17 lbs = 3¼ to 4½ hours
18–21 lbs = 4¼ to 5¼ hours
22–24 lbs = 5¼ to 6¼ hours

*Times above are for a 350°F oven with an unstuffed turkey. To ensure that turkey is fully cooked to 165°F, insert the thermometer into the thickest part of the inner thigh.

10 Swoon-Worthy Thanksgiving Side Dish Recipes

As Thanksgiving nears and you are planning your menu, look no further for these perfect recipe ideas that’ll pair perfectly with your DLM Free-Range Turkey. See below for 10 side dish recipes that will have your guests in awe as you present and enjoy your seasonal fare.

1. Hasselback Butternut Squash

2. Modern Green Bean Casserole

3. Brussels Sprouts with Pomegranate Seeds

4. Peggy’s Creamed Onions

5. My Mom’s Stuffing

6. Potato Gratin with Gruyère and Crème Fraîche

7. Barely Buzzed Mac and Cheese

8. The Doe Mac and Cheese

9. Butternut Squash Gratin

10. Braised Bacon Kale with Roasted Vegetables

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!

Celebrate Gluten Free Event Guide

We use the word “celebrate” in the name of this event to emphasize that the gluten-free community no longer needs to cringe when hearing the term “gluten free,” assuming that it means “fun free.” In fact, it’s quite the opposite. You can have your cake (gluten-free, of course, from Love Cakes by DLM), and eat it, too. “We celebrate in knowing that making the gluten-free choice makes us healthier and happier,” says C.A. Diltz, our in-house gluten-free expert. Celebrate Gluten Free, happening 11 a.m. to 3 p.m. Saturday, October 6, at DLM Washington Square features more than 20 vendors providing everything from gluten-free baked goods, snacks and condiments to beverages, supplements, and skin care items. We invite you to stop by this event to try it, taste it, and continue the celebration at home.

October 6 • 11 a.m. to 3 p.m. at DLM Washington Square • FREE

  • Featured Seminar: 1 p.m. (DLM Culinary Center) Celiac Disease: The Final Frontier, presented by Dr. Sean Bingham with Dayton Children’s Hospital

We are excited to have more than 20 vendors this year, each offering mouthwatering gluten-free products. Here is a list of some of the wonderful vendors we have attending!

Bites of Nostalgia

Love Cakes by DLM and Bites of Nostalgia, a local company out of Bellbrook, work together to create delicious, beautiful treats for any special occasion. Cakes and cupcakes are available at any DLM location; 24-hour notice recommended. Biscotti are available at every DLM Coffee Bar, and include flavors like Ginger Spice which is dairy free!

Made Without Grain

Formerly The Brown and Blond Bakery, the Dark Chocolate Brownies and Blondies are available as baking mixes. This allows for alterations when baking, like using an egg substitute, milk can be used instead of water, or butter instead of oil. Skeptics are shocked grain-free baked goods can actually have great taste AND texture.

Maui Mae’s Raw Chocolate

Hawaiian resident, Anna Borchers, moved back to Dayton from the Hawaiian Islands to be near family. Anna comes from a family of bakers, so when she had her first child and realized she didn’t want to go back to work full-time, a business was also born. Her husband Bradley is the official taste tester and is a Chaminade Julienne graduate. She focuses on raw coconut chocolates and Hawaiian-grown macadamia nuts. With 40x the antioxidants of blueberries, her soft and creamy fudge is made of raw cacao, organic virgin coconut oil, and agave nectar. So it’s actually good for you! The roasted macadamia nuts sprinkled with sea salt are the perfect sweet and salty combination!

Hannah’s Healthy Bakery

Hannah’s passion to help others with dietary issues and those with food intolerances led her to develop her grain-free baking mix. It is made mostly with almond and coconut flours which are high in protein and fiber. This paleo mix is also free of gluten, grains, dairy, and sugar. New this year- GF Fruit Pies which will be available in our Frozen department year round.

Tina’s Sweet Treats Pies

Tina’s Sweet Treats is a gluten-free bakery located in Franklin, Ohio. Owner Tina Wagner will be sampling and taking orders for her gluten-free holiday pies. Choose from Pumpkin, Pecan, Cherry Crumble, and Apple Crumble. All pies will be $20 and ready for your Thanksgiving and Christmas dinners.

Lopaus Point

Located on the coast of Maine, Lopaus Point is where the love of food and sharing it with others was rooted in a young Stacie. Today, sharing that love with others through delicious waffles and baked treats is both Stacie’s and Lopaus Point Bakery’s mission. Their waffles are made with real, simple ingredients prepared in a dedicated GF facility.

Purely Sweet Bakery

This local bakery is healthy as well as allergy friendly. They specialize in paleo, vegan, gluten-free, and organic raw baked goods with an emphasis on clean eating. Purely Sweet Bakery uses fresh ingredients and their products are free from preservatives.

Spice Paradise

Spice Paradise owners, Ulrike and David Massey, fulfilled a longtime dream of opening their own business in the Oregon District. Their vegan dry soup mixes are 100% natural and free of preservatives, artificial colors, and artificial flavors. Explore the world of natural flavors with soups like Vegetable Chili, Spring Vegetable, and Split Pea soups.

Florentine Legacy Sauces

Nick and Peter Penzone were proud owners of Florentine Restaurant in Columbus, Ohio, a fixture for 71 years and three generations of Penzones. After closing in December 2016, customers clamored for their signature sauce and Florentine Legacy was born. DLM is proud to offer their Marinara and Tomato and Cream Sauces, both which are gluten free. Be sure to stop by their table at Celebrate Gluten Free event and try a sample.

Dr. Schär 

Schär’s Gluten-Free Artisan Baker Breads have amazing taste and texture, crafted with sourdough, millet, buckwheat, quinoa, sunflower seeds, flax seeds, agave, and honey. Available in White, Multigrain, and 10 Grains & Seeds varieties. Schär Honeygrams are delicious crackers which are ideal for s’mores! Gluten free and made with real honey, pack these for your next outdoor adventure as they are perfect for a campfire treat! These little single-serve, cocoa-covered Sch’nack cakes from Schär are filled with cream and dipped in German chocolate. Ideal for lunch boxes or to take on the go to enjoy with a cup of hot coffee!

Recipe Hacks for Family Meals Month!

September is National Family Meals Month™, and we want to help you make connections with one another while sharing great food! Making family dinner doesn’t have to mean long hours in the kitchen. We have taken most of the work out of prepping dinner so that you can spend more time with your family, and less time in the kitchen. Here are some meal ideas that are sure to please the whole gang!

 

Chicken Asiago

Heat an Asiago Encrusted Chicken Breast from Gourmet Takeaway and serve over DLM Barilotti Pasta. Top it all off with DLM Original Marinara Sauce and grated Cello Aged Asiago cheese.

 

 

 

Turkey Hot Shots

Simmer DLM Sliced Oven-Roasted Turkey Breast from the Deli in DLM Homestyle Turkey Gravy, and pile it high with DLM Mashed Potatoes on DLM Unbleached White Sandwich Bread.

 

 

 

Flat Italian Chicken™ & Potatoes

Baked Mediterranean Flat Chicken™ with diced Idaho Baking Potatoes and Fresh White Onions drizzled with Vera Jane’s Extra-Virgin Olive Oil is a one-pan wonder.

 

 

 

Grass-Fed Beef Tacos with Quinoa

Cook DLM Grass-Fed Ground Beef with Frontera New Mexico Taco Skillet Sauce, stuff it in Nuevo Leon Flour Tortillas, and top with  DLM All-Natural Mild Salsa. Serve with Southwest Quinoa.

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!

 

Curds + Hops: Tips for Pairing Beer and Cheese

Most may find that wine and cheese go together like peanut butter and chocolate. Both are two of life’s great culinary pleasures. But on a hot summer day, the taste of a cheese that’s very salty and full of fat will be left hanging on your palate, which begs the question: have you ever considered pairing your cheese with a nice cold beer? Let’s trade in those fruits and tannins for some malts and hops instead, as beer and cheese are natural partners with equally wide ranges of possible flavors.

The first thing to consider when pairing cheese and beer is the same principle that holds true when pairing it with any other food: match the intensity of the beer with the intensity of the cheese. Set aside your doubts—taste is subjective and not everyone’s taste buds are the same. That said, you can’t pair any cheese with any beer and expect pure bliss. Cheers with beer and add a little curd to your hop with these tips.

Lighter Beers are Best with Lighter Cheeses. Pale lagers or wheats tend to pair nicely with lighter, fresh cheeses such as DLM Handmade Mozzarella, burrata, or chèvre. Try this: LIFT from MadTree Brewing Co. paired with a fresh chèvre from Laura Chenel. The crisp and refreshing hint of orange from LIFT marries with the rich-tasting, bright, citrusy tang of the Laura Chenel. It’s like the icing on top of a cupcake!

Stronger Cheeses Deserve a Stronger Beer. My favorite pairings include a decadent blue cheese like our Champignon Grand Noir with a rich stout like Yeti Imperial Stout from Great Divide. The salty and creamy experience of the Grand Noir melds so well with the sweet, smoky goodness that the Yeti has to offer.

Hoppy Beers Lift Buttery, Floral Cheeses. Now, I didn’t forget about you hop-heads! If you’re anything like me, then your go-to is a nice, juicy IPA, like New Belgium Brewing Voodoo Ranger. Match that with the key notes of buttery, floral goodness from the Comté Saint Antoine Gruyère. This is a young cheese with an old soul but somehow an IPA just brings out a refreshing and citrus life that it didn’t have before.

In the end, tasting is believing so don’t take my word for it and try some combinations for yourself. Grab your favorite cheese, try it with a variety of beer, and give it a whirl!