Edmond Fallot’s Mustard Paradise

There are few condiments as tantalizing as mustard. I can’t think of anyone who doesn’t like it for that matter. Smothered on a brat with sauerkraut, slathered on pastrami and rye, incorporated into a sauce and drizzled on asparagus … its tangy flavor makes your nose tingle and taste buds want more.

Combine this innate human need for mustard with our love for French food and you can understand why we were so excited to visit the home of one of the world’s great mustard traditions in the fabled wine and gastronomy region of Burgundy, France. The address: La Moutarderie Edmond Fallot, in the town of Beaune. The charming Fallot Mustard factory is just a stone’s throw from the Hospices de Beaune where aficionados, collectors, and wine geeks from around the globe gather annually in November for the famous wine auction and festival.

I first got to know Marc Désarménien nearly 20 years ago at the International Fancy Food Show in New York. Ever since, we’ve carried his family’s mustard, and I’ve always been a huge fan. Marc’s grandfather, Edmond Fallot, bought this mustard factory in 1928, which had been established since 1840. I asked Marc if he came from a long line of Burgundians, and he quipped non with his definitive French accent.

He shared that Edmond grew up in an unremarkable town in the east part of France, but loved good food as a young man, so moved to Beaune for the simple reason that he wanted to eat well—my kind of guy!

Edmond moved to Beaune and began to work in the town’s little mustard factory in the 1920s. He eventually took over the business, made it his own, and prospered. Edmond’s son-in-law Roger took the reins right after WWII and Edmond’s grandson Marc has headed up the firm since 1994.

As we toured his sparkling clean factory and tasted some extraordinary mustard, Marc and his colleague Caroline explained some amazing facts about mustard. While Dijon is capital of France’s famous Burgundy region and the namesake of the famous mustard, “Dijon mustard” today simply refers to a recipe. Interestingly, most of the world’s mustard seeds come from Canada and the U.S.

Dijon mustard indeed was created in the city bearing its name. Legend has it that Jean Naigeon replaced the usual ingredient of vinegar in the recipe with verjuice, the acidic juice of unripe grapes, which was a plentiful and inexpensive (at the time) leftover from the wine harvest. The use of verjuice gave the mustard a better flavor. Although verjuice is ideal as a liquid base for mustard, many Dijon mustards today, however, are made with inexpensive vinegar.

With a nod to tradition, Marc is resurrecting the glory days of Burgundian mustard by using French grown mustard seeds and white wine from Burgundy in his Burgundy Mustard IGP (IGP translates as Protected Geographical Indication). This is the single most balanced and pleasurable taste of mustard I’ve ever had!

Speaking of taste, the varieties of Fallot mustard will never leave you wanting. At the tasting room, you’ll see a wall covered with photos of many of France’s great chefs, both upcoming and famous. Mark has collaborated with many of them to create pairings and flavors of his mustards.

We have chosen several including my favorites the Burgundy IGP, Tarragon, and Blackcurrant. My wife, who is a great cook, also loves the Walnut and standard Dijon. She incorporates these mustards in vinaigrettes, sauces, and other ways several times a week … and I’m a happy consumer of these sublime flavors! For good eating at home these cold winter months, make Edmond Fallot Mustards a regular feature at your table.

 

HONEY & BALSAMIC. A hit on Heavenly Ham®!

BURGUNDY IGP. The king of them all! Try this with any recipe calling for mustard.

WALNUT. Serve on winter meats, such as lamb shanks, roasts, and prime rib.

BLACKCURRANT. Excellent with duck, especialy pan-seared duck breast.

BASIL. Use a teaspoon in a vinaigrette for a Caprese salad or tossed with sliced ripe tomatoes.

TARRAGON. Perfect accompaniment to DLM Chicken Thighs.

DIJON. Superb on a DLM Baguette with French ham and butter.

GREEN PEPPERCORN. Try glazed on duBreton pork loin.

PROVENÇAL. Brush liberally on salmon just as you finish grilling.

 

Feast like a Gourmand with Duck

Looking for an alternative to everyday protein choices? Let’s talk about duck. When I was a kid, my only experience with duck was a whole roasted one that was usually greasy, overcooked, and drowned in overly sweet orange or cherry sauce. Did you have the same?

My experience and attitude changed when I first tasted Pekin duck in Chinatown as a teenager. I couldn’t get enough of it and then promptly fell in love with hoisin sauce. Fast forward to the 70s and 80s when duck was suddenly everywhere—from California-style pizzas to amazing chopped salads.

At DLM, we carry Culver Duck from Middlebury, IN. Their ducks are antibiotic free, sustainably raised, fed a vegetarian diet, and are free roaming. We like their strict standards as the quality really shines through in the flavor.

What has changed since my early experiences with duck is how easy it is now for the home cook to actually prepare it without having to roast the whole thing and smoke up the house. We carry smoked and fully cooked breasts along with legs and whole or half birds. So whether it’s the main dish, tossed in a salad, or carved tableside, branch out a little bit and taste how good duck can be.

SERVING SUGGESTIONS

  • Try smoked duck breast sliced thin on your next charcuterie platter. A boneless breast can cook up in 15 minutes or so and is simply delicious. As an added bonus, that skin gets so darn crispy it’s almost addicting!
  • I’d be remiss if I didn’t brag about the recipe-ready duck confit. It’s wicked good and so much time is saved by getting it already perfectly cooked. Heat in a hot pan and voilà, so much flavor.
  • Try shredding a little duck confit over a winter salad or stir into a bubbling pot of lentils or beans for added depth of flavor.

Get Our Duck & Wild Rice Salad Recipe Here!

BaconFest

Sure, there’s the tantalizing aroma of bacon cooking that draws bacon-lovers from near and far. When we think of bacon here at DLM, our senses are not only awakened, but our minds start to swirl with all of the bacon-licious possibilities. With that said, at BaconFest, happening 11 a.m. to 5 p.m. Jan. 26 & 27, at all DLM locations, Happiness is Bacon … Lots of Bacon. And we’re not holding back at this year’s BaconFest.

At BaconFest, we’ll be sizzling with bacon (DLM Uncured Bacon, which of course is nitrate and nitrite free) at every turn. You’ll find products we carry and foods we make that will be bursting with bacon. Look for favorites like our Bakery’s Salted Bourbon Chocolate Bacon and Bacon Cheddar Pull-Apart Bread; the Meat department’s Pig in a Pepper—a poblano pepper stuffed with chorizo, Bacon-Wrapped Beef Tenderloin, DLM Cheddar Bacon Gourmet Burgers, and specialty items, like Glier’s Bacon Goetta; and the Deli’s Crunchy Bacon Coleslaw and Pine Club Pasta Salad. Also during BaconFest, you can add bacon for free to any order from the Sandwich Station, Jack’s Grill, or our Naples-Style Pizza oven!

Thirsty? Head on over to our Wine & Beer department as we’ll be teaming up with Crooked Handle Brewing to offer a Bacon-infused Beer they’ve developed for DLM. We’re also excited to have representatives from Flying Pig Marathon visiting during select times at BaconFest alongside coffee roaster Rooted Grounds. They’ll be featuring the Pig Roast, a whole bean coffee with proceeds benefiting the Flying Pig Charities. As you can see, bacon knows no limits!

8 Ways to Bite Into Our Citrus Celebration

CELEBRATE GOOD TIMES, COME ON! Crank up the vitamin C volume and vivid colors—come celebrate citrus with us this January! We consider ourselves so lucky to be able to flood our stores with the beauty of all the colorful citrus we bring in this time of year. We have some of the freshest flavors from jumbo navels to Texas red grapefruit. We love how all the varieties of citrus are bursting with colors and will bring wonderful flavor as well as provide many health benefits during these cold winter months. Here are eight ways to bite into our Citrus Celebration (and don’t hesitate to enjoy some of the many citrus samples and recipes we’ll be featuring).

1. NAVEL ORANGES. These are the sweetest you can find, providing ample amounts of vitamin C for an added bonus!

2. CARA CARA PINK NAVELS. Among some of the prettiest citrus, these have a pink flesh and extremely sweet taste.

3. BLOOD ORANGES With an unmistakable deep red flesh and dangerously sweet taste, you won’t be able to resist! Both this variety and the Cara Cara are great low-acid options with the same healthful benefits as a Navel orange. To really unleash the flavor of a blood orange, try the Sicilian Citrus Salad recipe.

4. DLM FRESHLY SQUEEZED ORANGE JUICE. It’s made from the juiciest Valencia oranges and is made fresh in our Produce departments. We love it because it is extremely smooth to taste and is ultra fresh. We will also treat you with Cara Cara and Blood Orange Juice throughout this celebration, which is a true treat.

5. SWEET SCARLETTS TEXAS RED GRAPEFRUIT. These are the most colorful of all ruby grapefruits. These luscious grapefruits are grown in Texas where the hot sunny days and cool nights help these Texas reds become as sweet as can be.

6. PUMELO. This is a very large citrus that’s similar to grapefruit. It’s a Vietnamese staple and used in many dishes. Health benefits include boosting immunity (thanks to that vitamin C), improving digestion, and lowering blood pressure.

7. SPANISH CLEMENTINES. These sweet and easy-to-peel treats are a wonderful option for a great breakfast or snack option.


8. SUMO CITRUS. Coming later this month! First developed in Japan, these are now grown on family farms in California’s San Joaquin Valley. Loaded with vitamin C, these will sure to be the citrus star! It sets itself ahead of the pack in popularity due to its easy peel and low acid levels. Because it’s low in acidity, it’s a great option for those with a sensitive stomach.


Looking to add some citrus zing to make you sing? Try this Sicilian Citrus Salad recipe.

5 Festive Holiday Breakfast Recipes

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.

1. Egg Nog French Toast

2. Extra Gooey Homemade Cinnamon Rolls

3. Mini Bacon & Potato Frittatas

4. Red & Green Italian Strata

5. DLM Signature Omelet

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

Always in Style: Our Heavenly Ham®

Food trends come and go, but having this main course centerpiece never goes out of style. Whether you are serving brunch, lunch, or a traditional sit-down dinner—a Heavenly Ham from Dorothy Lane Market is simply delicious.

During my childhood, the ham was a must-have at family celebrations. At Christmas, we ate it with cherry sauce. For Easter, we decorated it with maraschino cherries and pineapple rings. For dad’s birthday, mom let me stand on the kitchen stool and stick cloves into it. The beauty of the Heavenly Ham® is that it’s ready to rock as-is with or without the accouterments.

Even if you’re serving prime rib, this classic will give your holiday meal-planning a serious boost. Pull it out at breakfast. For lunch, nothing beats a Heavenly Ham® sandwich along with a few Deli salads, like our Classic Potato or Homestyle Macaroni. As a cook with a lot on her plate, the best part for me is the stress-free pleasure of a Heavenly Ham®.

HOW TO ORDER YOUR HEAVENLY HAM

When choosing a Heavenly Ham®, we suggest to plan on 1/2 to 3/4 lbs per person. Although we carry Heavenly Ham® in stores, it’s such a hit that it flies off the shelves. To ensure one at your store of choice, reserve your ham in our Meat department or online!
DorothyLane.com/HolidayRSVP

HEAVENLY HAM SERVING TIPS

Serve at room temperature or heat by placing it, with the foil slightly opened at the top, in a 250°F oven for 45 minutes to one hour. If only a few slices are needed, heat them in a skillet for 2-3 minutes. To carve, use a sharp knife to make a lengthwise cross across the ham next to the bone (for a whole ham, start at the butt end). This cut releases the spiral-cut slices. To release remaining slices, loosen meat from bone.

Tiny Bubbles

Occasions to break out the sparkling wine evoke much anticipation and result in special memories for many people, whether celebrating a special anniversary, a new beginning, or a toast at a holiday gathering. “Bubbles” are a happy beverage and they pair beautifully with darn near any dish! We believe that all sparkling wine in any number of varying styles and originating regions can be a magical addition to any meal or event. Here are a few of our favorites!

Join us for our Champagne Soirée, December 27 from 6-8 p.m. at DLM Oakwood! Tickets are now available at Guest Services or online: DorothyLane.com/Champagne

Laurent-Perrier

A great value, this is from the historic city of Reims, France. Dry and elegant with a nose of bread dough yeast and a long finish.

Schramsberg Brut Rosé

Long the standard bearer of super well-made American bubbly, this is the consummate apéritif. Dry with wonderful strawberry and apricot notes; pairs well with smoked salmon dishes.

Dr. L Riesling

Yes, sparkling Riesling!  A bright, clean sparkling wine that is ultra-charming and super affordable!

Veuve Clicquot Rosé

A French favorite, this is a blend of Pinot Noir, Pinot Meunier, and a touch of Chardonnay creating a fruity, full-bodied expression of the Veuve Clicquot style and perfect with an oyster platter.

La Marca Prosecco

An Italian sparkling wine that is quite dry and refreshing with dried apple, honeysuckle, and peach fruits.

Gruet Brut

Made in the French-style with a hint of dough mid-palate, this New Mexico favorite is crisp and sophisticated with apple and citrus flavor.

‘Tis the season to toast with bubbly! Choose from 40 Champagnes and sparkling wines (as well as our Prestige Cuvée Table; additional fee) and enjoy a selection of decadent appetizers.

Purchase Tickets at Guest Services or DorothyLane.com/Champagne

PEARfection: 10 Reasons to Love The Holiday Pear

“Try this one,” said Michael Naumes, as he tossed me a Comice pear. “You’re gonna need a towel,” he said as I take my first bite. My first meeting with the Naumes family a few years back started just like that. We were on a search for the juiciest, sweetest, most luscious pear we could find. And that journey took me to their orchard where I found the Naumes family’s Holiday Pear, also known as the Comice pear.

We had heard rumors that there was a family in Rogue Valley, Oregon, that grew the best Comice pears and the rumors certainly were true. After that first bite, I knew we had come to the right place. We started offering these pears to our customers a few years ago and we’re excited to report that they’re back, just in time for your holiday entertaining and gifting.

Just try a sample in the store and you will be hooked. They truly are the sweetest, juiciest pears around. Look for displays in the stores along with perfectly packed gift boxes sure to impress your most difficult to please relative.

Along with being the sweetest, creamiest, most luscious pear around, the Comice pear, also know as the Holiday Pear, is quite the intriguing fruit. Here are 10 things to know about The Holiday Pear:

  1. The grading and picking process for the Naumes’ family’s Holiday Pear is tedious, but for good reason. Only 1 out of 20 pears will make this grade.
  2. The Holiday Pear received its name because they are in peak season during the holiday months.
  3. The Doyenné du Comice, as it’s known in France, was first grown near Angers in the mid-1800s.
  4. The climate in the Rogue Valley leads to perfect growing conditions of this extremely sensitive pear, making the Naumes family’s orchards true “pearfection”.
  5. The shape of the Holiday Pear is truly unique, featuring a rotund body and a short neck.
  6. As the Holiday Pear ripens, the areas of green skin color will turn a yellow hue. The rule of thumb is to check the neck for ripeness by applying gentle pressure to it with your thumb. If it gives slightly, it’s ready! Once ripeness is determined, you can refrigerate it if you want to extend that peak taste for a few days.
  7. Savor this luscious pear as an appetizer by smearing baked brie on slices of a DLM French Baguette and topping it with slices of the Holiday Pear.
  8. It’s a great addition to a cheese plate with brie, Manchego, or a Gorgonzola, like Rogue River Blue Cheese or Dolce Gorgonzola and pairing that with Marsala, Sauternes, Riesling, or Champagne.
  9. Slice it onto a salad made with mesclun spring mix or arugula, caramelized pecans, pomegranate seeds, and a blue cheese. Toss with a simple vinaigrette.
  10. The Holiday Pear makes for a wonderful dessert. Take a few scoops of DLM Madagascar Vanilla Gelato, sprinkle with cut pears, and drizzle with a warmed DLM 100% Pure Maple Syrup.

Grandma Tobias Pie

Do you ever wonder who “Grandma Tobias” is when you bite into a delicious piece of our pie with her namesake? She’s Norman Mayne’s grandmother (and Calvin Mayne’s great-grandmother) and she certainly did love to make pies. Her family has fond memories of Grandma Tobias rolling out dough in her kitchen filled with the aroma of pies baking. Years ago, when we needed a name for our pumpkin pies, we knew “Grandma Tobias” would be a fitting tribute. Enjoy!

Grandma Tobias Pumpkin Pie

This is a traditional pumpkin pie so good that it’ll impress even the most discerning mother-in-law. We start with an all-butter crust. What’s that mean? It’s a flaky crust rich in flavor and melt-in-your-mouth buttery perfection without being greasy or too crumbly. When it comes to the flavor of the pumpkin pie filling, you may find it a bit familiar. Why’s this? It’s a traditional pumpkin pie meant to taste like the way a pumpkin pie should—smooth and creamy, even in flavor, and just the right texture. It’s so good that we have people tell us that they don’t even bother making their own any longer.

Bakery • 9-inch Whole Pie $11.99

Grandma Tobias Pecan Pie

Naturally, our Grandma Tobias Pumpkin Pie is the frontrunner this time of year but Grandma Tobias Pecan Pie also is a popular favorite and it’s easy to taste why. We use the same all-butter crust and bake with our traditional pecan pie filling that’s gooey, sweet, and chock-full of pecans.

Bakery • 9-inch Whole Pie $15.99