First off, it’s Lobstermania this weekend at DLM (sale starts at 9 a.m. on Saturday and once they’re gone, they’re gone)! But we actually kick it off with our sold out Lobster 101 cooking class event Friday night at the DLM Culinary Center (hint: buy your tickets early next year). On Saturday, you can procure fresh, live Maine lobster for $15, which is quite a deal for such quality of lobster weighing in at 1.25 lbs or larger. You can buy them already steamed fresh or you can do it at home with no Annie Hall freak-outs, I promise! Follow my tips below for steaming or boiling live lobster, and before you know it, you’ll be serving up a couple for dinner alongside corn-on-the-cob and some of our Bakery’s new Cheesy Cheddar Biscuits!
To start, if you have never handled a live lobster, keep the bands on. Also, the lobster doesn’t “scream” when you start cooking it. If you do hear a noise it’s just the steam escaping from the shell.
Lobster Boiling Tips
Boiling a lobster is easy and probably the best way for cooking 4 or more at one time. Get a big pot and fill with fresh water about 2/3 full. Add 1 to 2 Tbsp of salt per gallon of water. Bring to a boil and add lobsters. Start the timer when the water comes back to a boil. You can figure 6-7 minutes for a 1.25-lb lobster, 7-9 minutes for 1.5-lb lobster, and 10-12 minutes for a 2-lb lobster.
Lobster Steaming Tips
Steaming lobster works great and tends to yield a more tender, less messy cooked lobster than boiling. Fill a large, deep pot with 2-3 inches of water. Bring to a boil, add the lobsters, cover, and steam, about 8 minutes per lb.
How do you tell when it’s cooked? Remember, sometimes the lobster may be undercooked even if the shell is entirely red. Double check that the meat is a creamy white color with no translucent areas. Give a good tug on one of the antennas and if it pops off, the lobster is done You can also insert an instant read thermometer into the underside of the tail. It should read 135-140°F.
This is my favorite time of year—I can fling open the kitchen window and invite the balmy air to swirl, reminding me of the pleasures of the garden, lazy evenings on the porch swing, birdsong in the morning, and signs of life refreshing itself. One of the first things I do to mark the season is to establish my potted culinary herbs in a sunny window.
I always choose organically grown herbs, like the Organic Potted Herbs we carry in the Floral Department. I think the organic herbs taste better and I like that they’re ethically grown and nutritionally sound. Two basil plants are a must because I love fresh pesto and it’s so easy to make. In addition, we’ll also have mint, chives, parsley, thyme, and oregano.
While I’m admittedly a casual cook, I seldom prepare a dish in the spring that doesn’t include at least one culinary herb from my window garden. When the honeydew melons are ripe, I pluck a stem of mint, strip the leaves, slice in strips, and sprinkle over a wedge of melon. The fruit is cold and sweet making the mint a refreshing counterpoint. The experience of preparing this also is pure pleasure as the act of stripping the mint releases its essential oils, adding an artful dimension to an ordinary morning.
Flavored vinegars are a cinch to make with fresh herbs, even for the modest cook. Pour two cups of white wine vinegar in a clean jar, add ½ cup of assorted fresh herbs, shake well, and set the jar in a cool, dry place for ten days. Strain the mixture through a cheese cloth into a clean jar and cap tightly. The herb vinegar should keep for about six months at room temperature, ready to jazz up a variety of dishes!
But why stop at the kitchen door? The use of fresh culinary herbs is limited only by the imagination. Tired tootsies? A friend of mine makes a tea with a handful of basil leaves, pours it in a basin, and soaks her feet. Basil contains a natural anti-inflammatory that will ease aches while the aroma soothes the senses. Mosquitoes a bother? Rub enough thyme between your palms to release the essential oils—the scent acts as a natural repellent. Most importantly, don’t wait for a recipe or a remedy to enjoy your fresh herbs. Pluck a leaf from the nearest plant as you go about your day, bruise between your fingers. Then breathe. Relax. Appreciate.
Thousands of fresh lobsters make their way to DLM for Lobstermania each year the Saturday before Memorial Day, May 26! Friends make plans to queue up in line before the sale officially starts, and what could be just another line is a ritual of its own. The energy is one to behold as folks eagerly await the makings of the most delicious feast, which will inevitably set the stage for the good times to continue throughout the weekend.
Sure there’s the fact that we think the world of our lobstering friends at Ready Seafood who come all the way from Maine for Lobstermania every year, an annual tradition at DLM now for more than 40 years and counting. Their mission is to share their love of fresh, succulent lobster and spread the word about sustainably caught lobster and why the practices of each fishery is important.
But truth be told, the DLM community has made this tradition one that sticks as we hear countless stories of friends and neighbors making a party out of their lobster feast. Family members trek from near and far to all be together with lobster at the table. It’s become apparent that this treasure from the sea is meant to be shared. Lobstermania sale starts at 9 a.m. Saturday, May 26, and once they’re gone, they’re gone!
The Tale of These Lobsters
The Ready brothers fell in love with lobstering at a young age and the local lobstermen were their heroes. They took their childhood obsession and grew it into a thriving business! They’re passionate about educating people on how hard-working lobstermen work toward a common goal of making it a sustainable industry. We’re lucky to have our lobstering friends from Ready Seafood visit us every year during Lobstermania!
Share the Lobster Love
As you gather around for a Lobstermania feast, share your experience with us! Tag DLM on Instagram, Facebook, or Twitter and use the hashtag #DLMLobstermania. It’ll be quite the splash!
The month of May certainly has brought a whirlwind of events to celebrate, with everything from the Cinco de Derby, to Mother’s Day, and now a Royal Wedding. It’s also time to celebrate the graduating class of 2018, and our Housewares department is just the ticket as we strive to find the perfect pairings to help you entertain. So here’s my A-list of spring favorites, featuring three design-forward companies—Sophistiplate, Hester & Cook, and Simply Baked. These companies are releasing on-trend products that bring back the thrill of entertaining.
For anyone who loves to play with patterns and colors, (hands up, that would be me!) you can mix and match these paper goods to create a multitude of tablescapes and infuse personality into your party décor.
Start with table runners, place mats, and serving paper from the husband & wife team of Nashville-based Hester & Cook. Next, layer inSophistiplate, an Italian-designed tableware company offering their signature wavy-edged Petalo bowls & plates. Sprinkle in even more sophistication with Simply Baked, which was founded by two Oregon entrepreneurs who believe in the art of entertaining. I love their little cups, frilly cocktail picks, and sparklers. Not only can you directly bake in these cups, but they also double for serving crudités, small bites, and party favors! Their cocktail picks add whimsy & elegance. After all, what’s a party without a dressed up drink in hand?
After a long winter, gatherings have moved outdoors. The lights are strung over the patio, and neighborhoods are filled with sounds of laughter, kids playing, and warm, late night conversations. The time to entertain is now, so why not mix stripes and dots, or bold colors with wood grain and pops of glitzy gold? Let’s get this party started and watch those grad caps fly!
Peggy Neary, DLM Culinary Center manager, appeared on Living Dayton, showcasing the most delightfully elegant platter filled with an array of tea sandwiches and sharing how to make a few. Each sandwich was cut neatly and Peggy explained how afternoon tea is generally served with lighter fare, such as tea sandwiches. Below are some of her favorite tea sandwich recipes. Use them for any number of events, such as a bridal or baby shower or a tea party, including one to celebrate the highly anticipated royal wedding of HRH Prince Harry and Meghan Markle.
1. Cheddar Chutney Tea Sandwiches (Yield: Makes 24 tea sandwiches)
9-oz jar Major Grey’s Chutney (about ½ cup), pieces chopped
½ lb Barber’s 1833 Vintage Cheddar Cheese, grated coarsely (about 2 cups)
½ cup sour cream
3 oz cream cheese, softened
12 slices DLM Raisin Walnut Bread
½ cup minced fresh parsley
6 Slices DLM Oven Roasted or Wood Smoked Turkey Breast
In a bowl stir together chutney, cheese, sour cream, cream cheese, and salt and pepper to taste until combined well to make a Cheddar chutney. Spread Cheddar chutney on all 12 slices of bread. Place a slice of turkey on 6 slices of the bread. Make 6 sandwiches with filling, turkey, and bread, pressing together gently. Trim crusts and cut into quarters. Spread edges with soft butter and coat edges with chopped parsley. Sandwiches may be made 2 hours ahead, wrapped in plastic wrap, and chilled.
2.Garden Party Cucumber Tea Sandwiches (Yield: Makes 32 tea sandwiches)
1 thin cucumber
16 slices DLM white sandwich bread
4 oz fresh unsalted butter
1 to 2 tsp finely chopped fresh mint
Salt and pepper
Peel cucumber and slice in paper-thin rounds. Salt rounds lightly and place in colander for 15 minutes to drain. Press to release water; pat dry with paper towels. Spread slices bread with softened butter. Put two layers of cucumber slices on bottom slice, sprinkle with finely chopped mint, salt and pepper to taste and top with another buttered slice. Press lightly with palm of hand. Cut all crusts off with a sharp knife. Cut sandwiches in half diagonally and then again into quarters. Serve with points facing up!
3. Checkerboard Tea Sandwiches
Filling ideas: For an easy filling, visit our Deli and pick up DLM Tuna Salad, *Chicken Pecan Salad, *Old Fashioned Chicken Salad, or our Made Right Here Egg Salad. *mince these salads for a finer sandwich filling.
Garnish ideas: Spear each sandwich with an olive, pickle slice, or small cherry tomato and line up on platter like a checkerboard.
4. Smoked Salmon, Caper and Cream Cheese Tea Sandwiches (Yield: Makes 16 tea sandwiches)
5½ oz cream cheese
½ red onion, finely chopped
1 Tbsp capers, drained, finely chopped
8 slices whole wheat bread, lightly buttered
8 slices smoked salmon
Mix the cream cheese, red onion, and capers together in a bowl. Spread this mixture onto four slices of the bread. Top with the smoked salmon and close the sandwiches with the remaining slices of bread. Cut all crusts off with a sharp knife. Cut sandwiches in half diagonally and then again into quarters.
5. Roast Beef Finger Sandwiches with Horseradish Cream (Yield: Makes 16 tea sandwiches)
8 slices white or wheat bread
Horseradish cream (recipe following)
¼ pound DLM deli-sliced roast beef, thinly sliced
4 slices havarti cheese
1 English cucumber, peeled into paper-thin strips
Softened unsalted butter
Horseradish Cream 3 oz cream cheese, softened
½ cup sour cream
2 Tbsp fresh grated horseradish or prepared horseradish
1 tsp Worcestershire sauce
½ tsp Kosher salt
½ tsp ground black pepper
For horseradish cream, in a small bowl, beat cream cheese and sour cream with a mixer at medium speed until smooth. Add horseradish, Worcestershire sauce, salt and pepper, stirring to combine. Cover and refrigerate for up to 3 days.
Spread bread slices with softened butter. Spread one side of 4 bread slices with Horseradish Cream, and divide roast beef among bread slices. Top with a slice of cheese and remaining 4 bread slices. Trim crusts and cut each sandwich into 2 fingers, and wrap each with a cucumber strip.
We look forward to this event all year! Bring your kids to DLM and let them roll up their sleeves and get creative as they decorate a cake for mom with brightly colored icing and sprinkles. We’ll have the cakes and all the supplies, so all you have to do is show up and enjoy. All ages are encouraged! No reservations necessary. $6 per cake.
Saturday, May 12
10 a.m. – noon • Oakwood & Springboro
1- 3 p.m. • Washington Square
2. So Much Fleur to Adore
We love this time of year as splashy blooms fill our stores and are timed perfectly for Mother’s Day. Fresh flowers, Italian Heather, hanging baskets, succulents, and more! These beauties aren’t just pleasing to the eye, but they are top-notch quality, too. Stop in for floral bouquets that are pre-wrapped and assembled for your convenience.
A cooking class at the DLM Culinary Center is the perfect way to spend time with mom. Soak in a new technique for icing a cake, make pasta, or learn the art of sushi making. The best part for mom (besides the delicious food) will be getting to spend quality time with you. Pick the perfect class from our extensive summer schedule.
5. Strawberry Dipped Deliciousness
Let mom know just how sweet she is with this treat! We’re setting up shop at the front of each store dipping luscious strawberries in decadent white and dark chocolate and then rolling them in a variety of toppings. Join us 11 a.m. to 5 p.m. this Saturday, May 12.
As you make plans to celebrate your grad in style, know that we’re here to help with some of the prep that can make graduation party planning, well, stressful. To start, look no further than our Deli as you plan the menu for your gathering to celebrate your grad. From sandwich trays to sides and apps, you’ll see just how we can help make the food prep as easy as 1, 2, 3!
When it comes to the cake, we’ve got you covered there, too, thanks to the Love Cakes by DLM team. Graduation time is one of our favorite cake seasons as we take great pride in baking and decorating the cakes to reflect the personality of each grad. Whether you choose a sheet cake or multi-tiered cake, we can add edible images and have it reflect your grad’s alma mater or upcoming school colors.
You can either pick up a copy of FEAST, our catalog of entertaining-made-easy offerings, in stores or access it here (Click Here to View FEAST). To place an order, simply call or visit your favorite Dorothy Lane Market at least 24 hours in advance. Here, we’ve outlined a good place to start:
Set the stage with a sandwich tray so you can mix and mingle with this no-fuss stunner. Our most popular grad party picks are Mini Sandwiches (with a variety of rolls, meats, and cheeses; or Tuna Salad, Egg Salad, Chicken Pecan Salad, or Old-Fashioned Chicken Salad), or The Ultimate Sandwich. Think outside the bun and get a Meat & Cheese Tray so your guests can build their own sandwich.
DIP, SLICE, NIBBLE
These crowd pleasers never go out of style. Choose from Fruit, Cheese, and Vegetable Trays to an assortment of Antipasto, a Mediterranean Hummus Appetizer Tray, Bread Bowl Dip featuring our DLM Spinach Dip, or a Mexican Appetizer.
3. THE SIDES
Round it all out with Deli salads, Made Right Here, such as our top-selling Classic Potato Salad, Pine Club Pasta Salad, Homestyle Macaroni Salad, and so many more! Although you are welcome to select from our case, we recommend placing an order if you want a specific item or for any needs over 3 lbs
4. A CAKE AS UNIQUE AS YOUR GRAD
As you make graduation party plans, let us help create something memorable for your party. The Love Cakes by DLM team invites you to stop by (Love Cakes is located behind DLM Washington Square). Or, you can call (937) 535-5719 to place an order and discuss your graduation party cake plans. Flavors & Fillings: Choose from favorites such as light and moist white, chocolate, yellow, and marble, or specialties like carrot and red velvet, all topped with buttercream icing. A filling, such as strawberry, raspberry, lemon, chocolate mousse, or ganache, can be added to any cake for an added touch.
Cinco de Mayo is a salsa party at DLM. Here’s why—back for the season are two of my favorites that we make right here, Salsa Verde and Salsa Roja. If you haven’t tried them, stop by this week and get a taste.
The Salsa Verde is made with fresh tomatillos that we roast over high heat. We add lots of organic lime juice to ramp up the bright, citrusy flavor of this salsa. Although it is pretty darn good with tortilla chips, I love it as sauce that I put over things like grilled fish (think Mahi Mahi or tilapia) or a simple grilled DLM Natural Chicken Breast garnished with a couple slices of ripe avocado. Try it over some soft scrambled eggs this weekend, you won’t’ regret it!
The Salsa Roja has a slightly sweet, smoky flavor because we roast the fresh Roma tomatoes, onions, and Poblano peppers together over high heat until they get blistered and charred. Then we pulse them all together in a food processor until slightly puréed. So of course it’s great with the regular line up chips, quesadillas, and tacos. Personally, I like this one spooned over a grilled DLM Natural Beef Skirt Steak with some warmed tortillas on the side.
Of course you can’t forget the guacamole! You can always pick up a tub of DLM Guacamole from Produce, or if you make it yourself, be sure to check out a couple of our nifty tools to help. The Ultimate 3-in-1 Tool Kit from Cookut helps you make perfect guacamole in 3 minutes, plus helps you prepare, serve, and store all in one kit! You can also help keep your guacamole fresher longer with the Guac-Lock that seals without losing flavor or color by creating an airtight seal. Olé!
Spring is the best time to enjoy asparagus, and while the extended winter weather delayed the local crops rolling into the stores—it will be arriving in the coming weeks—there’s still plenty of the noble green of spring to enjoy. When asparagus is this fresh, use it in abundance! Now is a great time to start challenging yourself to get out of the same old way you both cook and eat asparagus. I know that roasting and grilling are the easiest and most common ways to cook one of America’s favorite spring veggie, but it is amazingly versatile in your kitchen.
Simple and delicious, stir-fried asparagus with sesame seeds elevate the flavor of this noble green.
Asparagus and mushrooms have natural, earthy flavors that pair remarkable together.
My favorite way is raw, shaved with a vegetable peeler as either the base of a salad or as an ingredient in one. Throw chopped asparagus in a stir-fry with some local shiitake mushrooms, or enjoy it is as a simple, puréed soup. With its vibrant green color it just tastes like spring!
Asparagus spears tend to be categorized in 3 sizes—thin, medium, or thick. It’s hard to grill or roast those skinny ones, so use them in sautés, stir-fries, or soup. The larger ones tend to have a mellower, meatier flavor and I like these roasted or grilled. (Make sure you peel them first!) Medium sized spears are pretty versatile so have fun and do a little exploring with your cooking method. We’ve pulled together 5 recipes for you to test out as you Aspire to Asparagus this spring.
Nothing says spring like asparagus displayed at our stores! What we love most is that it’s incredibly versatile as its spears can be enjoyed raw, steamed, sautéed, stir-fried, or mixed with vegetables, beans, poultry, or seafood. Another way to devour these delicious stalks is to steam and serve with citrus hollandaise sauce, melted butter, Pecorino Romano, or shaved Parmigiano-Reggiano. From crunchy and satisfying Asparagus Fries to a Hot Asparagus Crab Dip and Spring Asparagus Sauté, DLM’s Chef Carrie has you covered with these 5 recipes to help you Aspire to Asparagus in your kitchen!