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recipe index APPETIZERS Apricot Almond Bites.......................... 9 Citrus Olives............................................. 9 Honey Walnut Goat Cheese Log..... 9 Sesame Teriyaki Meatball Wraps.... 9 Smoked Salmon Bruschetta.............. 9

BREAKFAST Homemade Buttermilk Pancakes..23

DESSERTS Banana Cream Parfaits..................... 30 Bread Pudding with Bourbon Caramel Sauce...................................31 Million Dollar Chocolate Nut Tart........................................................29 Peanut Butter Cup Pie .................... 30

ENTRÉES Beef Brisket with Portabella Mushrooms........................................... 4 Chicken Normandy..............................25 Lemon Garlic Chicken with French Beans.....................................................14 Lemon Herb Roast Chicken............... 6 Salmon with Fennel and Squash....13 Shakshuka................................................15 Shrimp Scampi with Lemon Cream Sauce...................................................... 4 Shrimp with Spiced Butternut Noodles.................................................13

SIDES/SALADS Balsamic Whole Roasted Carrots... 7 Caramelized Shallot Mashed Potatoes................................................ 7 Cider Poached Apples.......................25 Citrus Salad with Arugula and Candied Pistachios............................ 5 Hasselback Butternut with Rosemary and Crystallized Ginger..................17 Mashed Potato Casserole with Parmesan Crust................................25 Twice-Baked Butternut......................17

Stay in touch with Dierbergs any way you like

HOLIDAY TRADITIONS Your

n w o t e m Ho S tore Start at

Do you have a favorite holiday recipe that you picked up years ago thumbing through past issues of our magazine?

As the 40th Anniversary of Dierbergs School of Cooking winds down, I can’t help but wonder: How many recipes from our holiday classes and past magazines are now traditions on the holiday tables of local families? The purpose of this magazine has always been to be there with great ideas as holiday trends— and even your own celebrations—evolve. It’s a consideration unique to a hometown store, particularly one with cooking schools and culinary staff. Humbling, too, to think we’ve played even a small part in the holiday celebrations you share with your family, friends and neighbors, which are our neighbors, too. I’ve shared many times that my mom’s holiday dishes are always made from scratch. They're wonderful and something my family looks forward to each year. I, on the other hand, am just as likely to order a fresh dish from Dierbergs Kitchen, and my family has our own favorites there. Our big family get-togethers are now nearly always a mix of both. From that point of view, this issue shouldn’t disappoint. From full meal recipes to assembling ready-to-eat foods into extraordinary appetizers, we give you the ideas to celebrate the way you want to celebrate.

Thank you for letting us

be a part of your holiday!

Everybody Cooks® is distributed free to all customers of Dierbergs­­­Markets, Inc. volume 41 | number 2 18-8201-15


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Anniversary

Memories

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Favorites

With four decades of holiday cooking classes under our collective belts, we invited our Culinary Professionals to share their favorite personal holiday recipes. Get an insider's look at what they serve to their families during the holidays. Give these recipes a try or join one of our many holiday classes throughout the season and start creating your soon-to-be favorites and traditions.

Visit Dierbergs.com/school.

When Bob Dierberg opened the Manchester store in 1978, he included something no one had ever seen before—an in-store cooking school.

The 1st in the country. His philosophy was, and still is today, that

“good cooking begins in the supermarket.”

Today, we have five School of Cooking locations with a full-time staff of experienced culinary professionals. Bogey Hills School of Cooking Des Peres Culinary Events Center Edwardsville School of Cooking Southroads School of Cooking West Oak School of Cooking

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FAVORITES

Recipe

Janice Martin Dierbergs Food Stylist SINCE 1999

BEEF BRISKET WITH PORTABELLA MUSHROOMS AND DRIED CHERRIES

Sally Bruns Dierbergs Culinary Professional School of Cooking Manager SINCE 2007

Shrimp scampi is an Italian-restaurant favorite, and it’s so easy to make at home! I love to serve this to my guests during the holidays. -Sally Bruns

SHRIMP SCAMPI IN LEMON CREAM SAUCE 3 tablespoons Dierbergs butter 2 to 3 cloves garlic, minced 1 package (16 ounces) Ultra Pure (26 to 30 count) shrimp, thawed, peeled leaving tails intact, and deveined 1 cup heavy whipping cream 1/4 cup dry white wine 1 teaspoon grated lemon peel 2 tablespoons fresh lemon juice 1 tablespoon Dierbergs flour 1 teaspoon chicken or seafood base 1/4 teaspoon ground white pepper 1/2 cup grated parmesan cheese (divided) 2 packages (9 ounces each) Dierbergs Fresh Angel Hair Pasta, cooked according to package directions and drained 2 tablespoons chopped fresh parsley

In large skillet, melt butter over medium-low heat. Add garlic; cook stirring often 1 to 2 minutes. Add shrimp; cook stirring frequently until shrimp are pink and opaque throughout, about 4 to 6 minutes. Place shrimp in bowl; set aside. In same skillet, whisk cream, wine, lemon peel and juice, flour, chicken base, and white pepper into drippings; cook over low heat whisking constantly until reduced and slightly thickened, about 4 to 5 minutes. Stir in 1/4 cup of the parmesan. Divide pasta evenly among 4 dinner plates. Top with sauce and shrimp. Garnish with remaining parmesan and fresh parsley. Makes 4 servings

Recipe

Per serving: Calories 771 • Fat 36g • Saturated Fat 21g Sodium 816mg • Carbohydrate 68g • Fiber 3g • Protein 35g

Favorite

1 flat-cut beef brisket (about 4 pounds) 1/4 cup Dierbergs flour 1 teaspoon dried oregano 1/2 teaspoon cracked black pepper 2 large onions, sliced 1/2 inch thick (about 1 pound) 1 can (14.5 ounces) reduced sodium beef broth 1 cup dry red wine 6 cloves garlic, slivered 3 bay leaves 1 package (8 ounces) sliced baby bella mushrooms 1 package (3 ounces) dried tart cherries Trim fat from brisket. Place in 9 x 13-inch roasting pan. In small bowl, combine flour, oregano, and pepper; sprinkle over top of beef. Arrange onions over top. Add broth, wine, garlic, and bay leaves. Cover tightly and bake in 350°F. oven for 3 1/2 to 4 hours. Remove brisket from pan, reserving pan with sauce. Discard bay leaves. Cool beef slightly before thinly slicing across the grain. Return to sauce in pan. Top with mushrooms and cherries. Cover and bake until mushrooms are tender, about 50 minutes. Makes 6 servings Per serving: Calories 412 • Fat 9g Saturated Fat 3g • Sodium 325mg Carbohydrate 24g Fiber 2g Protein 50g

Recipe

Favorite


CITRUS SALAD WITH ARUGULA AND CANDIED PISTACHIOS 2 oranges 2 containers (5 ounces each) arugula 1 container (3.5 ounces) Dierbergs crumbled goat cheese 4 ounces (1 cup) shredded romano cheese 1 avocado, halved, pitted, peeled, and diced CANDIED PISTACHIOS 2 tablespoons Dierbergs butter 1/4 cup firmly packed Dierbergs brown sugar 1 bag (6 ounces) shelled roasted and salted pistachios ORANGE VINAIGRETTE 1 package (4 ounces) diced pancetta 5 tablespoons fresh orange juice 2 tablespoons red wine vinegar 1 tablespoon honey 2 tablespoons Dierbergs extra virgin olive oil FOR PISTACHIOS In small skillet, melt butter over medium heat. Add brown sugar; stir until melted. Stir in pistachios; cook stirring constantly 4 minutes. Place on plate and cool completely before breaking into pieces.

FOR VINAIGRETTE In medium skillet over medium-high heat, cook pancetta stirring often until crisp, about 5 to 8 minutes. With slotted spoon, remove pancetta from pan and drain on paper towel-lined plate. Set drippings in skillet aside. In small bowl, whisk together orange juice, vinegar, and honey until well mixed. Whisking constantly, add 2 tablespoons of the reserved pancetta drippings and olive oil in slow, steady stream; set aside.

FOR SALAD Use sharp knife to cut off ends of oranges. Place oranges on flat end. Cut away peel following curve of fruit and removing all white pith. Thinly slice oranges. In large bowl, combine arugula, reserved pancetta, goat cheese, and romano cheese. Drizzle vinaigrette over top; toss until well mixed. Top salad with orange slices and avocados. Makes 6 servings Per serving: Calories 465 • Fat 34g Saturated Fat 13g • Sodium 433mg Carbohydrate 27g • Fiber 5g • Protein 19g

For the freshest quality, I purchase pistachios from Dierbergs Bulk Section and I always make a double recipe of the Candied Pistachios. This ensures my family has plenty to snack on!

Recipe

-Christie Maggi

Favorite

This School of Cooking recipe is my go to when I want a tender, flavorful brisket and the leftovers make wonderful open-faced sandwiches. -Janice Martin

Christie Maggi

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Dierbergs Culinary Event Center Chef Culinary Event Center Manager SINCE 2014


FAVORITES

Recipe

Refrigerate or freeze any leftover chicken to use another time in enchiladas, soups, and pot pies. -Loretta Evans

Recipe

Favorites

Loretta Evans Dierbergs Culinary Professional School of Cooking Manager SINCE 1997

LEMON HERB ROAST CHICKEN 1 whole chicken (about 5 pounds) 1 small lemon 1 package (1/4 ounce) fresh thyme 1 tablespoon lemon pepper seasoning 1 carton (32 ounces) reduced sodium chicken broth (divided) 1/3 cup Dierbergs flour Coarse salt and freshly ground black pepper Remove and discard giblets from chicken cavity. Pat chicken dry and place on rack in shallow roasting pan. Cut lemon in half; gently squeeze both halves over chicken. Place lemon halves inside chicken cavity along with thyme. Tie legs together with kitchen twine for even cooking. Sprinkle lemon pepper over chicken.

Remove 1/2 cup broth for basting chicken; reserve remaining broth for gravy. Roast in 400°F. oven 30 minutes. Baste with reserved 1/2 cup broth. Continue roasting chicken and basting with broth until internal temperature in thickest part of breast is 165°F., about 1 to 1 1/2 hours. Place chicken on cutting board, cover, and let stand 10 minutes before carving. Deglaze roasting pan with reserved broth. Strain mixture through fine mesh strainer into medium saucepan. Whisk flour into broth until smooth; bring to a boil over medium-high heat. Reduce heat and cook whisking often until thickened. Season with salt and pepper. Makes 6 servings

Per serving with 1/4 cup gravy (includes meat and skin): Calories 512 • Fat 39g • Saturated Fat 11g • Sodium 362mg Carbohydrate 3g • Fiber <1g • Protein 36g

D I E R B E R G S

It takes a bit of time to get beautifully golden shallots, but it’s worth it for the great flavor they add to the potatoes. -Beth Wilkinson

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Recipe

Chef Beth Wilkinson Dierbergs Culinary Professional School of Cooking Manager

Favorite

SINCE 2015

Patty Tomaselli School of Cooking Coordinator SINCE 1984

BALSAMIC WHOLE ROASTED CARROTS CARAMELIZED SHALLOT MASHED POTATOES 6 tablespoons Dierbergs butter (divided) 1 1/2 cups diced shallot 4 small cloves garlic, minced 3/4 cup Dierbergs whole milk 2 pounds Yukon Gold potatoes, peeled and quartered Coarse salt and freshly ground black pepper 2 tablespoons minced chives In medium heavy skillet, melt 2 tablespoons of the butter over medium heat. Add shallot; cook stirring often until shallot wilts and is golden brown, about 20 minutes. Add garlic; cook stirring constantly 1 minute. Place shallot mixture in small bowl; set aside. Add milk to same skillet, remove from heat, and set aside.

Meanwhile, place potatoes in large saucepan. Add enough cold water to pan to cover potatoes by 1 1/2 inches; bring to a boil over medium-high heat. Reduce heat and simmer until potatoes are tender, about 15 to 20 minutes. Drain potatoes and return to pan; stir over medium heat until dry, about 1 minute. Add remaining 4 tablespoons butter. Bring reserved milk in skillet to a simmer, stirring to scrape any browned bits from bottom of pan. Add hot milk to potatoes and mash. Stir in half of the shallot mixture. Season with salt and pepper. Place in serving bowl. Sprinkle chives and remaining shallot mixture over top. Makes 6 servings

Per serving: Calories 220 • Fat 13g • Saturated Fat 8g Sodium 25mg • Carbohydrate 24g • Fiber 3g • Protein 4g

2 bunches fresh carrots, tops trimmed and scrubbed, OR 2 pounds carrots, peeled 1/4 cup Dierbergs olive oil Coarse salt and freshly ground black pepper 1 tablespoon Balsamic Glaze Place carrots on nonstick foil-lined jellyroll pan. Drizzle olive oil over top and rub into carrots. Season with salt and pepper. Roast in 425°F. oven until very tender, about 45 minutes. Drizzle roasted carrots with Balsamic Glaze. Makes 6 servings Per serving: Calories 133 • Fat 9g Saturated Fat 1g • Sodium 90mg Carbohydrate 13g • Fiber 4g • Protein 1g

Recipe

Favorite

RULE THE KITCHEN.

WIN THE HOLIDAYS.

REGISTER TODAY FOR NOV.-DEC. COOKING CLASSES Entire Class Schedule Available In-Store and at

Dierbergs.com/School

Buy carrots with the beautiful tops still attached. They are sweet and have such thin skins you don't even have to peel them. -Patty Tomaselli


ed ar ep Pr

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DIERBERGS SCHOOL OF COOKING & DIERBERGS KITCHEN PRESENT

-

for your entertainment

r fo

y a d i l o H

u! yo

Mix

Make Extraordinary Appetizers by Combining Simple

Ready-To-Eat Foods!

ha ss le fr ee !

sy a E

to

If you are a regular Dierbergs shopper, you’re familiar with our Kitchen’s exceptional selection of

e! k a m

prepared foods and tremendous variety of cheeses, tortes and sauces. What may surprise you is that by simply mixing and matching these ready-to-eat ingredients you can create some amazing appetizers that will wow your holiday guests.

No cooking necessary! Easy appetizers prepared with a simple combination of ready-to-eat foods. Enjoy. D I E R B E R G S

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Smoked Salmon Bruschetta Dierbergs Bakehouse

Crusty Bruschetta Bread

Spread It!

+

Dierbergs Kitchen Signature

Garlic Herb cream Cheese

+

Bobâ&#x20AC;&#x2122;s Barbecue

Smoked Salmon, flaked

Spread Bruschetta slices with Garlic Herb Cheese. Top with Smoked Salmon.

Citrus Olives Olive Bar mixed

pitted olives, drained

Mix It Up!

+

thin strips

orange zest and freshly squeezed

orange juice

Combine all ingredients in medium bowl.

+

crushed

red pepper flakes

Sesame Teriyaki Meatball Wraps Frozen

meatballs, baked

+

Dierbergs Kitchen Signature

Sesame Teriyaki Glaze

+

Bibb or Little Gem

lettuce leaves

= = =

Mix It Up! In saucepan, combine baked meatballs and Sesame Teriyaki Glaze; heat through. Place one meatball on each lettuce leaf. Sprinkle with toasted sesame seeds.

Honey Walnut Goat Cheese Log La Bonne Vie

Plain or honey Goat Cheese

Roll It!

+

Bella Maria

Caramelized Walnuts, coarsely chopped

+

Honey

=

Roll cheese log in chopped nuts. Drizzle with honey. Serve with 2's Company water crackers.

Apricot Almond Bites Dierbergs Kitchen Signature

Brie & Gorgonzola torte

Stir It!

+

dried

apricot halves

+

Bella Maria

Marcona Almonds

=

Stir Torte with fork until smooth. Spoon onto apricot halves. Top each with Marcona almond.


d o o G 0 2 ines

W

UNDER $20

Rated

95

This is one of my family’s favorite wines and is also one of our top-selling Pinot Noirs. It’s no wonder: Our price is super low and the wine never disappoints. There’s a reason this wine is on so many restaurant wine listsit rocks!

Greg's

Buying Tips

Rated

88

WE MADE A LIST (and checked it twice!)

to bring you our favorite holiday wine picks. Headed to a party or looking for a gift? Just pick up a red, white or rosé and raise a glass to great ratings, amazing flavors, and incredible values. Cheers!

Greg Dierberg Greg's

Buying Tips

2016 MEIOMI PINOT NOIR

LA MARCA PROSECCO My wife and her friends love this wine. The guys? We enjoy it almost as much! There's no better way to kick off an event than with this pretty blue baby. Some people think prosecco is only for the one time a year... well, they are missing out. Some of our most fun nights started with La Marca. Put a little more fun into your routine!

Wine Savings!

MIX OR MATCH

15% OFF 10% OFF on WEDNESDAYS

EVERY OTHER DAY WHEN YOU BUY

6 or More Bottles of Wine 750 ml or 1.5 Liter

Excluding Oak Creek wines and wines with a price ending in "7". They are at rock bottom and not eligible for additional discounts. No Six-Pack Carrier Necessary! Discount Automatically Taken at Checkout.


Rated

Greg's

Buying Tips

90

2017 GÉRARD BERTRAND COTE DES ROSES

Put a little fun in your holiday! Rosés are hot and they pair perfectly with so many dishes. This will definitely be on our Thanksgiving table this year. A real gem! 2015 337 Noble Vines Cabernet

RATED

92

2015 Hess Select Chardonnay

RATED

90 91

91

2016 Castle Rock Central Coast Pinot Noir

RATED

88

90

RATED

2017 Kim Crawford Sauvignon Blanc

RATED

RATED

RATED

90

RATED

90

2015 Louis M. Martini Sonoma Cabernet

2016 Smith & Hook Cabernet 2016 The Crusher Pinot Noir

2015 Carnivor Cabernet

2014 Temptation Zinfandel

2016 Matua Sauvignon Blanc

2015 Chateau Ste. Michelle Indian Wells Cabernet

2016 Josh Cabernet

2016 Kendall-Jackson Pinot Noir

2016 Kendall-Jackson VR Chardonnay

RATED

2016 Bogle Phantom Chardonnay

91

2016 Chateau Ste. Michelle Chardonnay

Rated 2015 COLOSSAL RESERVA RED WINE It would be a colossal mistake to pass on this wine. Why? Because it's darn good…enough so that Wine Spectator named it one of the top 100 wines of 2017. Need another reason? It’s a deal at less than $10! Just try to find another combo like that!

Greg's

Buying Tips 1 1

x

92 RATED

88 RATED

90 HOT BUY! RATED

88

RATED

90

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90

2013 Monte Antico Toscana

2016 Starborough Sauvignon Blanc 2016 Alamos Malbec

2016 Josh Chardonnay

RATED

88 RATED

90 RATED

92 RATED

91

GREAT GIFT!


Simple

Sheet Pan Dinners

LOOKING FOR A

quick dinner idea TO CAP OFF A DAY OF HOLIDAY SHOPPING?

You can’t beat one pan, hands-off meals for easy cooking and cleanup. From shrimp to salmon to chicken—even eggs—we show you how it’s done.

D I E R B E R G S

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SHRIMP WITH SPICED BUTTERNUT NOODLES 1 container (12 ounces) Dierbergs Fresh Cut Butternut Squash Noodles 1 cup diced red bell pepper 6 tablespoons Dierbergs canola oil (divided) Coarse salt and freshly ground black pepper 1 pound medium (26 to 30 count) shrimp, peeled leaving tails intact and deveined 1/4 cup thinly sliced green onion 2 tablespoons white rice vinegar or white wine vinegar 1 teaspoon grated lime peel 2 tablespoons fresh lime juice 1 tablespoon honey 1/2 teaspoon chili powder 1/4 teaspoon ground cumin 1/4 teaspoon ground turmeric 1/2 cup shelled, roasted, and salted pistachios or lightly salted peanuts On foil-lined jellyroll pan, arrange butternut noodles and bell pepper side-by-side. Drizzle 2 tablespoons of the oil over top; toss until well mixed. Season with salt and pepper. Roast in 400°F oven 6 minutes. Place shrimp in single layer over noodles and bell pepper. Drizzle 1 tablespoon of the oil over top; season with salt and pepper. Roast until shrimp are pink and opaque throughout, about 3 minutes per side. Add green onion; toss until well mixed. In 2-cup glass measure, whisk together the remaining 3 tablespoons oil, vinegar, lime peel and juice, honey, chili powder, cumin, and turmeric until well mixed. Arrange butternut noodles on serving platter. Top with shrimp and drizzle with vinaigrette. Sprinkle pistachios over shrimp. Makes 6 servings Per serving: Calories 292 • Fat 20g Saturated Fat 2g Sodium 144mg Carbohydrate 15g Fiber 3g • Protein 16g

SALMON WITH FENNEL AND SQUASH 4 salmon fillets (about 6 ounces each) 1 small bulb fennel, thinly sliced 1 medium yellow squash, thinly sliced 1 medium zucchini, thinly sliced

1/2 cup thinly sliced red onion 4 sprigs fresh thyme 2 tablespoons Dierbergs extra virgin olive oil Coarse salt and freshly ground black pepper

Use sharp knife to remove skin from bottom of each fillet. Place salmon on one end of foil-lined 17 x 11-inch jellyroll pan that has been coated with no-stick cooking spray. Place fennel, squash, red onion, and thyme on opposite end of pan. Drizzle olive oil over salmon and vegetables; season with salt and pepper. Roast in 400°F. oven until internal temperature of salmon is 145°F. and vegetables are tender, about 20 to 25 minutes. Makes 4 servings Per serving: Calories 334 • Fat 18g • Saturated Fat 3g • Sodium 107mg Carbohydrate 8g • Fiber 3g • Protein 35g


RECIPES

Sheet Pan

LEMON GARLIC CHICKEN WITH FRENCH BEANS 1 bulb garlic, unpeeled 2 lemons, halved crosswise 4 tablespoons Dierbergs extra virgin olive oil (divided) 2 bone-in, skin-on chicken breast halves (about 2 1/2 pounds) Coarse salt and freshly ground black pepper 1 pound fresh French green beans, ends trimmed 4 thick slices Dierbergs French bread (about 1-inch thick) Leaving garlic bulb intact, cut 1/4 inch from top to expose cloves. Drizzle 1 tablespoon of the olive oil over garlic and lemon halves; place cut-sides down on foil-lined jellyroll pan that has been lightly coated with no-stick cooking spray. Season both sides of chicken including under skin with salt and pepper. Place skin-side up on pan with garlic and lemons; drizzle 2 tablespoons of the olive oil over chicken. Roast in 425°F. oven 30 minutes. Add green beans to pan; toss to coat with drippings in pan. Roast until internal temperature of chicken is 165°F., about 20 to 25 minutes. Transfer chicken, green beans, garlic, and lemon to serving platter; cover to keep warm. Place bread slices on pan with drippings, turning bread to coat both sides (if needed, drizzle with remaining 1 tablespoon olive oil). Bake until well browned, about 6 minutes per side. With sharp knife, cut along breast bone to remove chicken in one piece. Cut chicken crosswise into thick slices. Place on serving platter along with green beans and toasted bread. Squeeze roasted garlic and lemon over top. Makes 4 servings Per serving without skin: Calories 469 Fat 19g • Saturated Fat 3g Sodium 243mg • Carbohydrate 25g Fiber 4g • Protein 49g

Easy p U n a e l C Line the pan

Sheet pan suppers are already easy clean up. Make it even easier by lining your pan with parchment paper or foil.

D I E R B E R G S

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? t i s i t a Wh SHAKSHUKA is a Tunisian dish that features poached eggs in a fragrant tomato sauce. Creamy feta cheese and tangy Greek yogurt are the perfect toppings for the ultimate

eggs-for-dinner recipe!

SHAKSHUKA 1 cup finely chopped onion 1 cup finely chopped red bell pepper 2 tablespoons Dierbergs olive oil Coarse salt and freshly ground black pepper 2 cans (14.5 ounces each) Dierbergs diced tomatoes in juice, undrained 2 tablespoons Dierbergs tomato paste 1 tablespoon horseradish 2 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon ground turmeric 8 large Dierbergs eggs Freshly ground black pepper 1 carton (4 ounces) Dierbergs crumbled feta cheese Plain Greek yogurt Naan bread or toasted bread Place onion and bell pepper on foil-lined 17 x 11-inch jellyroll pan. Drizzle olive oil over vegetables; season with salt and pepper. Spread vegetables in even layer. Bake in 375°F. oven until tender, about 20 to 25 minutes. In large bowl, stir together tomatoes, tomato paste, horseradish, garlic, cumin, and turmeric. Pour over vegetables in pan; stir until well mixed. Spread mixture in even layer. Bake until sauce is slightly thickened, about 15 minutes. Using back of spoon, make 8 shallow indentations in sauce. Crack one egg into each indentation. Bake until whites are set or to desired doneness, about 5 to 10 minutes. Season with pepper. Sprinkle feta over top. Serve with dollop of yogurt and warm naan bread. Makes 4 servings Per serving: Calories 375 • Fat 21g Saturated Fat 8g • Sodium 890mg Carbohydrate 21g • Fiber 4g • Protein 25g


t u n r e t t u B Squash

Savor The Seasonw

Sweet butternut squash is a winter treat, perfect for your holiday table!

"

Sauté It,

bake it,

purée it...

"

You'll really be surprised how many ways you can use this versatile winter squash.

Mike Weissler Dierbergs Produce Manager

Select

Store

•When choosing butternut squash, make sure it's heavy with a stem that is firm, dry, and intact.

•Butternut squash keeps a month or more if stored in a cool dark place.

•Shiny skin indicates the squash was picked before maturity— avoid it.

•Once peeled for eating, cover tightly, keep refrigerated, and eat within a few days.

Did You Know

butternut squash is a fairly new food on American tables? It wasn’t grown in the United States until the mid 1940s.

Eat. Live. Well. •Butternut squash provides fiber which regulates blood sugar, aids weight loss, nourishes healthy gut bacteria, and lowers cholesterol levels. Plus vitamin C acts as an anti-inflammatory, boosts the immune system and helps the body absorb iron.


TWICE-BAKED BUTTERNUT

HASSELBACK BUTTERNUT WITH ROSEMARY AND CRYSTALLIZED GINGER 1 large butternut squash (about 3 pounds) 1/3 cup pure maple syrup 1/4 cup diced crystallized ginger 4 tablespoons Dierbergs butter 1 tablespoon apple cider vinegar 1 fresh rosemary sprig (plus more for garnish) Coarse salt and freshly ground black pepper Microwave (high) whole squash 5 minutes. Let stand until cool enough to handle.

Per serving: Calories 322 • Fat 12g Saturated Fat 7g • Sodium 18mg Carbohydrate 57g • Fiber 6g • Protein 3g

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RECIPE

4 slices bacon 6 tablespoons Dierbergs brown sugar (divided) 6 small butternut squash (about 1 1/4 to 1 1/2 pounds each) 1/4 cup heavy whipping cream 3/4 cup grated parmesan cheese 2 tablespoons Dierbergs butter Freshly ground black pepper Freshly grated nutmeg 1/4 cup Dierbergs chopped pecans, toasted Line jellyroll pan with foil. In large reclosable plastic bag, combine bacon and 4 tablespoons of the brown sugar. Seal bag and shake until bacon is coated. Arrange bacon slices in single layer on prepared pan. Bake in 400°F. oven checking frequently until bacon is crisp and caramelized, about 15 to 20 minutes. Let bacon stand 5 minutes. Transfer to serving plate and cool completely before breaking into small pieces. Increase oven temperature to 425˚F.

Meanwhile, in small saucepan, combine syrup, ginger, butter, vinegar, and rosemary sprig; bring to a boil over medium-high heat. Reduce heat and simmer until mixture coats back of spoon, about 4 to 5 minutes. Reduce heat to very low to keep warm. Cut cooled squash in half lengthwise; remove and discard seeds. Using vegetable peeler, remove skin and white flesh below (you should reach deep orange flesh). Place squash cut-side down on cutting board. Use sharp knife to make thin cuts deep as possible without cutting all the way through. Place squash cut-sides up in shallow baking dish just large enough to hold squash. Bake in 425°F. oven brushing every 5 minutes with syrup mixture until tender and glaze forms golden brown coating, about 30 minutes. Makes 4 servings

Cover

Tip

For Twice-Baked Butternut Recipe

You will need to purchase extra squash in order to have enough filling for the 4 halves.

Microwave (high) 3 whole squash at a time 5 minutes. Let stand until cool enough to handle. Cut squash in half lengthwise; remove and discard seeds. Place squash cut-side down on foil-lined jellyroll pan. Bake in 425°F. until squash is tender, about 25 minutes. Let stand 10 minutes. Scoop out flesh into medium bowl leaving 1/2 inch shells. Place 4 of the empty shells on jellyroll pan; discard remaining shells. Use potato masher to mash squash. Add cream, parmesan, remaining 2 tablespoons brown sugar, butter, pepper, and nutmeg; stir together until well mixed. Divide mixture evenly among squash shells. Bake until heated through and browned on top, about 20 to 25 minutes. Serve with candied bacon and pecans sprinkled over tops. Makes 6 servings Per serving: Calories 405 • Fat 15g Saturated Fat 7g • Sodium 324mg Carbohydrate 67g • Fiber 10g Protein 10g


2018

HOLIDAY

DINNER MENU

C HO OSE FROM OUR FIVE T URK EY ME AL OPTIONS LARGE MEAL: SERVES EIGHT SMALL MEAL: SERVES FOUR

All Dinners include entrée, three side dishes and dinner rolls with Honey Maple Butter. Entrées and sides available à la carte.

Deluxe Whole Roasted Turkey Dinner

Meal include entrée, three side dishes, Cranberry Relish, and dinner rolls with Honey Maple Butter. Butterball® fully cooked golden roasted whole turkey is ready to simply heat and serve. Reheating time takes up to 2 hours. Baking pan for this entrée not included. (While supplies last.) (One size only 12–14 lb. turkey. Turkey previously frozen.)

OUR MOST

POPULAR MEAL!

Large Meal (includes 3 lbs. Gravy) Butterball® Cooked Turkey Only:

LET US COOK Thanksgiving DINNER

$124.99­ $3.99 lb.

Roasted Turkey Breast Dinner

Meal include entrée, three side dishes and dinner rolls with Honey Maple Butter. When tender, all-white meat boneless turkey is preferred, our lightly seasoned, freshly roasted turkey breast is ready to heat and carve. Served with Homestyle Turkey Gravy. Small Meal Large Meal

$62.49 $124.99

Entrée & Gravy Only: $24.99 Entrée & Gravy Only: $49.99

Bob's Smokehouse Turkey Breast Dinner

Meal includes entrée, three side dishes and dinner rolls with Honey Maple Butter. Our premium boneless, skinless turkey breast is dry rubbed with Bob’s Signature seasoning blend, then slow smoked in our smokers over natural apple and cherry wood. Served with our Signature Honey Dijon Pineapple Glaze. Packaged whole, ready to heat, slice and serve. Small Meal Large Meal

$62.49 ­Entrée & Sauce Only: $25.99 $124.99 Entrée & Sauce Only: $51.99

Traditional Turkey Dinner PRE-SET MENU – NO SUBSTITUTIONS •12–14 lb. Butterball® Roasted Turkey (Turkey previously frozen) •Homestyle Turkey Gravy, 2 lbs. •Homestyle Mashed Potatoes, 4 lbs. •Traditional Bread Stuffing, 4 lbs. •Fresh Cranberry Relish, 1 lb. •Homestyle Rolls (16 ct.) Serves 8–10

$99.99

For a turkey dinner with three side dish choices, see our Deluxe Whole Roasted Turkey Dinner.

Single Serve Holiday Turkey Dinner •Roasted Turkey Breast •Homestyle Turkey Gravy •Homestyle Mashed Potatoes •Traditional Bread Stuffing •Whipped Sweet Potatoes •Fresh Cranberry Relish Single Serve

$9.99

Available in the deli self-service case. Pre-order to ensure availability. Packaged on microwave-safe plate for easy reheating.

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DIERBERGS KITCHEN

F R E S H F O O D C R E AT I O N S

HOLIDAY

À L A C ARTE

SIDES MENU

Large Meal:

Small Meal:

Serves Eight

Serves Four

NEW!

Three sides included with Dinners. Side Dish description available online.

NEW!

Cranberry Walnut Wild Rice Medley Small $11.99 Large $23.99

Bourbon-Glazed Roasted Apples & Craisins Small $9.99­ Large $19.99

Green Bean Casserole Small $8.99­ Large $17.99

Honey-Glazed Petite Carrots Small $8.99­ Large $17.99

Cider Glazed Butternut Squash and Sweet Potatoes Small $10.99­ Large $21.99

NEW!

Craisin Walnut & Feta Spring Mix Salad Small $9.99 Large $19.99

Fresh Green Bean Amandine Small $9.99 Large $19.99

Fresh Vegetable Medley Small $9.99­ Large $19.99

Homestyle Mashed Potatoes Small $8.99­ Large $17.99

Three Cheese Potato au Gratin Small $9.99­ Large $19.99

Herb Roasted Red Skined Potato Wedges Small $9.99 Large $19.99

Praline Pecan Sweet Potato Casserole Small $9.99­ Large $19.99

Cranberry-Apple Bread Stuffing Small $8.99­ Large $17.99

NEW!

NEW!

Rosemary Parmesan Roasted Sweet Potatoes Small $9.99­ Large $19.99

Traditional Bread Stuffing Small $8.99­ Large $17.99

Gourmet Three-Cheese White Mac & Cheese Small $9.99­ Large $19.99

Encrusted Parmesan Asiago Risotto Balls Small $11.99­ Large $23.99

Roasted Brussels Sprout Medley Small $10.99­ Large $21.99

Order in store or at Dierbergs.com Pricing and availability subject to change.

|

Please order 48 hours in advance to ensure availability. Lakeview Pointe customers must call or visit store to place orders.


2018

HOLIDAY DINNER MENU

HAM FOR THE HOLIDAYS!

Honey-Crusted™ Boneless Sliced Ham Meal Meal includes entrée, three side dishes and dinner rolls with Honey Maple Butter. Dierbergs Signature boneless natural-juice holiday ham is hickory smoked for superior flavor. We then encrust it with our special caramelized glaze of honey, brown sugar, pineapple and a touch of clove. Completely sliced end-to-end for easy serving. (Ham includes our Signature Honey Pineapple Glaze.) Small Meal: $59.99 Large Meal: $119.99

Entrée & Glaze Only: $24.99 Entrée & Glaze Only: $49.99

Bob’s Smokehouse Signature Glazed Ham Meal

Meal includes entrée, three side dishes and dinner rolls with Honey Maple Butter. Our premium natural-juice ham is slowly smoked—in our smokers —over cherry wood. The mild smoky flavor and sweet Honey Dijon Glaze makes this an exceptional ham for special occasions! Ready to heat, slice and serve. (Ham includes our Signature Honey Dijon Pineapple Glaze.) Small Meal Large Meal

$59.99­ $119.99

Entrée & Glaze Only: $24.99 Entrée & Glaze Only: $49.99

BEEF, SALMON & PORK MEAL OPTIONS Succulent Prime Rib Dinner

Meal includes entrée, three side dishes and dinner rolls with Honey Maple Butter. This classic beef entrée is beautifully marbled and seasoned for exceptional flavor and tenderness; prepared rare and ready to heat to desired doneness. Served with Sherry Wine Demi-Glace and creamy horseradish sauces. Small Meal $109.99 Large Meal $219.99 Entrée & Sauces Only: $74.99 (Serves 4)

Signature Roasted Pork Loin Dinners

Meal includes entrée, three side dishes and dinner rolls with Honey Maple Butter. (Select from two options.) Our lean, center-cut boneless pork loin is lightly rubbed with a delicious herb blend, roasted to perfection and sliced into ready-to-serve medallions. Pork Loin Meal with Sherry Wine Demi-Glace Small Meal Large Meal

$59.99 ­Entrée & Sauce Only: $24.99 $119.99 Entrée & Sauce Only: $49.99

Stuffed Salmon Dinners

(Two varieties) A fresh, ready-to-bake salmon fillet filled with your choice of stuffing: Florentine Brown Rice Stuffing with a touch of garlic, and parmesan and mozzarella cheeses or our Seafood Crab Stuffing with Surimi crab, brown rice, Dijonnaise, mozzarella and a touch of Bayside seasoning. Small Meal $66.99 Large Meal $133.99 Entrée & Sauce Only: $33.99 (Serves 4)

Braised Beef Brisket au Jus Dinner

Meal includes entrée, three side dishes and dinner rolls with Honey Maple Butter. Our Signature Recipe brisket, made from fresh, hand-trimmed U.S.D.A. Choice beef, is marinated for hours and slowly braised until tender. It’s conveniently sliced and served in a flavorful au jus. Small Meal $64.99 ­Entrée & Sauce Only: $29.99 Large Meal $129.99 Entrée & Sauce Only: $59.99

Pork Loin Meal with Bourbon-Glazed Roasted Apples and Craisins Small Meal Large Meal

$64.99 ­Entrée & Sauce Only: $28.99 $129.99 Entrée & Sauce Only: $57.99

Menu orders for pickup on Wed., 11/21, must be placed by Mon., 11/19. Orders for pickup on Mon., 12/24, must be ordered by Sat., 12/22.


EVEN MORE

ONLINE!

Dierbergs.com NEW!

Pumpkin Mousse Cake

TIPPIN’S PIES

Seasonal varieties available while supplies last.

Jilly’s Specialty Cupcakes

Seasonal varieties available while supplies last.

A Holiday Favorite! Shown: Pumpkin Pecan Praline Pie

In St. Louis, exclusively at Dierbergs. Available for a limited time while supplies last.

Chocolate Truffle Bomb Cake

Bakehouse Tiramisu Cake

R E ADY- TO- BAKE A PPETIZER S

DIERBERGS KITCHEN

PAC K AGED I N OVEN - R EA DY G OL D F OIL PANS

F R E S H F O O D C R E AT I O N S

DIERBERGS KITCHEN

Mini Specialty Desserts 15 varieties

DIERBERGS ULTIMATE PARTY GUIDE

F R E S H F O O D C R E AT I O N S

100s of ways to get your party started!

Crispy Phyllo Baked Appetizer Dips

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Herb Goat Cheese Stuffed Pepperazzi

HASSLE FREE

ORDER PARTY FOOD IN-STORE OR AT DIERBERGS.COM


Kid Chef

DIERBERGS

Kids,

Pancakes Q Pajamas Pancakes in general are

kid-friendly recipesâ&#x20AC;Ś with a bit of adult oversight at the hot griddle, of course. Holiday time is a wonderful time to schedule a pancakes and pajamas morning with your kids for a sweet start to your day.

DIERBERGS KIDS IN THE KITCHEN

Kids can wear PJ's to this class!

Cooking Classes

Pancakes & Pajamas (Parent & Child Grades K-4th)

Bogey Hills Edwardsville Southroads Southroads West Oak

Sat., Sat., Sat., Sat., Sat.,

Dec. Dec. Dec. Dec. Dec.

15 15 8 8 22

11:00 AM-1:00 PM 11:00 AM-1:00 PM 10:00 AM-12:00 PM 1:00-3:00 PM 10:00 AM-12:00 PM

For more classes, check out

Dierbergs.com/School


Easy Recipe!

Pancakes for all! There are plenty of fun options to change up your pancake breakfast so everyone in the family can enjoy them. I Can’t Believe It’s Not Butter! has terrific flavor. If you need to eliminate gluten, there are gluten-free pancake mixes, and if you avoid dairy, try coconut milk whipped topping. Sugar-free syrups are great for those who are reducing their sugar intake.

I Can't Believe It's Not Butter! • Sunflower Oil Butter • Coconut Oil Butter

Gluten Free

Dairy Free Ho me ma de

King Arthur Gluten-Free Pancake Mix

buttermilk pancakes 2 cups Dierbergs flour 1/4 cup Dierbergs sugar 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 cups buttermilk 2 large Dierbergs eggs 3 tablespoons Dierbergs butter, melted

Kid-Approved Toppings We asked our co-workers to pair flapjacks with fun interesting toppings for the kids. Here’s the best from that sweet list.

In large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well mixed; set aside. In medium bowl, whisk together buttermilk, eggs, and butter until well mixed. Make well in center of flour mixture. Pour in buttermilk mixture; stir just until moistened (batter will be lumpy). Lightly coat large nonstick skillet or griddle with no-stick cooking spray; heat over medium-high heat. Working in batches, spoon 1/4 cup batter per pancake onto griddle; cook until bubbles appear in tops and bottoms are lightly browned, about 2 minutes. Turn and cook until lightly browned on other side, about 1 minute. Makes 24 pancakes Per pancake: Calories 73 • Fat 2g Saturated Fat 1g • Sodium 170mg Carbohydrate 11g • Fiber <1g • Protein 2g

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Mud and Worms Topping

•Crushed Oreos •Chocolate whipped cream •Gummy worms

Celebrations Topping

•Funfetti icing •Fresh berries (from our Salad Bar)

Decorate and

Enjoy!

S’Mores

Topping •Marshmallow fluff •Graham cracker crumbs •Chocolate sauce •Chocolate chips


RECIPES

Wellness

Healthy

Holiday Recipes under 300

calories

Savor holiday flavors and

STAY MINDFUL OF YOUR GOALS!

8 Tips FOR

HEALTHY EATING VIEW our wellness teamâ&#x20AC;&#x2122;s easy tips to help you maintain your goals through the holidays. Dierbergs.com/wellness D I E R B E R G S

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CHICKEN NORMANDY WITH CIDER POACHED APPLES 2 tablespoons Dierbergs flour 1 teaspoon dried thyme 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 boneless, skinless chicken breast halves (about 8 ounces each), lightly pounded to even thickness and cut in half crosswise 1 tablespoon Dierbergs canola oil 1 1/2 cups apple cider or juice 1 tablespoon Dierbergs brown sugar 1 tablespoon coarse brown mustard Cider Poached Apples (recipe follows) In shallow dish, combine flour, thyme, salt, and pepper; set 1 tablespoon aside. Coat chicken in remaining flour mixture, shaking off excess. In large skillet, heat oil over medium-high heat. Add chicken; cook until browned, about 2 to 3 minutes per side. Transfer chicken to platter; cover to keep warm. Place skillet with drippings over medium-high heat. Stir in reserved flour mixture. Whisk in cider; cook stirring to scrape browned bits from bottom of skillet. Stir in brown sugar and mustard. Return chicken along with any accumulated juices to skillet; cook until internal temperature of chicken is 165°F. and sauce is slightly thickened, about 8 to 10 minutes. Serve warm with Cider Poached Apples. Makes 6 servings Per serving: Calories 290 • Fat 5g Saturated Fat 1g • Sodium 306mg Carbohydrate 34g • Fiber 3g • Protein 26g

CIDER POACHED APPLES 2/3

cup apple cider or juice 2 tablespoons honey 1/4 teaspoon fresh or dried thyme 3 large tart red apples, cored and cut into 1/2-inch-thick slices (about 6 cups)

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More?

In large skillet over medium-high heat, bring cider, honey, and thyme to a simmer. Add apples; simmer until fork-tender, about 10 to 12 minutes. Serve warm. Makes 6 servings Per serving: Calories 87 • Fat <1g Saturated Fat 0g • Sodium 4mg Carbohydrate 23g • Fiber 2g • Protein <1g

MASHED POTATO CASSEROLE WITH PARMESAN CRUST 2 1/2 pounds red potatoes, cubed (about 6 cups) 3/4 cup fat-free milk (plus additional, if needed) 2 tablespoons Dierbergs butter, melted (divided) 1 tablespoon Dierbergs olive oil 1/2 teaspoon salt 1/4 teaspoon ground white pepper 2 tablespoons grated parmesan cheese Place potatoes in large saucepan. Add enough cold water to pan to cover potatoes by 1 1/2 inches; bring to a boil over medium-high heat. Reduce heat and simmer until potatoes are tender, about 15 to 20 minutes. Drain well. In 2-cup glass measure, combine milk, 1 tablespoon of the butter, and olive oil. Microwave (high) 1 minute or until warm. Stir in salt and white pepper. Beat potatoes with electric mixer or mash with potato masher. Add warm milk mixture; beat until smooth. Spread potatoes in 8-inch square baking dish that has been lightly coated with no-stick cooking spray. Drizzle remaining tablespoon butter over potatoes; sprinkle evenly with parmesan. Bake in 400°F. oven until parmesan is light golden brown, about 10 to 15 minutes. Makes 6 servings Per serving: Calories 171 • Fat 7g Saturated Fat 3g • Sodium 263mg Carbohydrate 24g • Fiber 2g • Protein 4g

For more wellness tips, tricks, and recipes, visit us online at: Dierbergs.com/wellness.


Wellness

DIERBERGS

Stick to your goals! HINT WATERS Holiday parties can make it difficult to pass on sugary or alcoholic drinks. Avoid empty calories with Hint Flavored Waters. These unsweetened, zero calorie, infused waters deliver a refreshing twist on typical party beverages.

14 varieties

available in store.

Healthy Food Finds We know that navigating the holidays while keeping health goals in mind can be a challenge. That’s why we’ve chosen a few of

our favorite better-for-you options, perfect for stocking stuffers, appetizers, snacks and more!

Cheese Board Favorite

SIETE GRAIN FREE TORTILLA CHIPS These paleo-friendly chips are a delicious addition to any holiday party app table. Pair with one of our Produce Department’s fresh cut salsas or a yummy red pepper hummus to round out this grain-free snack.

GO WILD SEAFOOD Go Wild is known for their premium, responsibly sourced, wild-caught seafood. Plus these high protein, low calorie Wild Caught USA options are packaged into perfect meal-size portions making sticking to New Year’s goals even easier! Pick up scallops, salmon, cod, gulf shrimp and more

in our seafood department.

HARVEST STONE CRACKERS These certified gluten-free (and organic!) crackers make the perfect addition to your holiday cheese board. Filled with 20 whole grains per serving, the original brown-rice, sesame, and flax crackers are a flavorful addition to any spread!


Stocking Stuffer

Bulk makes holiday baking easy! These recipe additions, plus many more, are available in our Bulk Department.

PISTACHIOS

OATS

LILY’S SWEET ALMOND DARK CHOCOLATE Looking for a better-foryou stocking stuffer? Try Lily’s Sweet Almond Dark Chocolate. Healthy dryroasted almonds mixed with a creamy, Steviasweetened, Fair Trade 55% cocoa. Yum! ALMOND FLOUR FROM THE GROUND UP CHEDDAR CAULIFLOWER CRACKER Made with real cauliflower, these crackers are an awesome plant based snack. Our holiday twist? Make your own gluten-free holiday party mix by combining with peanuts from our Bulk Department, Gratify Gluten Free Pretzels, and dark chocolate M&Ms. Easy to make and sure to please all your guests!

Perfect for Party Mix

DRIED CRANBERRIES

WALNUTS

1

Buy only what

2

Save oney!

you need! M Have a recipe with an ingredient you don’t normally buy? Purchase exactly what you need, whether that's a little or a lot.

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Price per pound is often less than conventionally packaged food.

DIERBERGS BONUS When you buy one pound of any item, you receive an automatic

10% discount at checkout.

3

Protect

the P lanet! Protect the planet! You help the environment as less packaging and wasted food = less in the landfill.


d n a t e e w S Simple

s ss e t r e D Holiday desserts donâ&#x20AC;&#x2122;t have to come with a lot of

bells & whistles.

I love to serve this tart as dessert with a special occasion menu! It looks impressive when presented on a pretty platter, and is so much easier than traditional pastry or layered cake. -Jennifer Kassel

Jennifer Kassel Dierbergs Culinary Professional School of Cooking Manager SINCE 1998


“STELLER CUSTOMER SERVICE” •••••••••••••••••

MILLION DOLLAR CHOCOLATE NUT

“ I C A N S H O P A N Y T I M E N OW ”

Tart

•••••••••••••••••

CRUST 1/2 cup Dierbergs butter, softened 1/4 cup firmly packed Dierbergs brown sugar 1 1/4 cups Dierbergs flour 1/2 teaspoon vanilla extract 1 large Dierbergs egg white, lightly beaten FILLING 2 large Dierbergs eggs 1/2 cup light corn syrup 1/4 cup firmly packed Dierbergs brown sugar 2 tablespoons Dierbergs butter, melted 2 tablespoons Dierbergs flour 1 teaspoon vanilla extract 1 cup coarsely chopped nuts (pistachios, macadamia nuts, hazelnuts, pecans, walnuts, or a combination) 1 bar (3.5 ounces) dark or bittersweet chocolate, finely chopped FOR CRUST In large mixer bowl, beat softened butter at medium speed until light and fluffy. Beat in the 1/4 cup brown sugar until light and fluffy. Gradually beat in the 1 1/4 cups flour and the 1/2 teaspoon vanilla at low speed until well combined. Press dough into bottom and up sides of 9-inch tart pan with removable bottom that has been lightly coated with no-stick cooking spray. Place on parchment-lined jellyroll pan. Brush crust with egg white. Bake in 350°F. oven 15 minutes. Remove from oven; cool in pan on wire rack 5 minutes.

“THIS IS AMAZING”

DELIVERED

FRESH IN AS LITTLE AS ONE HOUR

“ T H E Y B R I N G T H E G RO C E R I E S R I G H T TO M Y D O O R ”

••••••••••••••••• MEMORIES, “ I TMORE ʼ S ATIME G AMAKING ME CH ANGER” TIME • • • •LESS ••• • •SHOPPING! ••••••••

“ G AV E M E T I M E B A C K ”

•••••••••••••••••••• •••••••••••••••••••• FOR FILLING In large mixer bowl, beat eggs at medium speed until thick and lemon colored, • • • • • • • • • • • • • • • • • • • • about 2 to 3 minutes. Stir in corn syrup, the •••••••••••••••••••• / cup brown sugar, melted butter, the 2 tablespoons flour, and the 1 teaspoon vanilla •••••••••••••••••••• until smooth. Stir in nuts. Sprinkle chocolate •••••••••••••••••••• over baked crust. Pour filling over chocolate. •••••••••••••••••••• Bake in 350°F. oven until knife inserted in center comes out clean, about 25 to 30 minutes. • • • • • • • • • • • • • • • • • • • • Immediately loosen edges from sides of pan. •••••••••••••••••••• Cool completely in pan on wire rack. Remove ring from tart. Use flat knife or icing spatula •••••••••••••••••••• to remove tart from bottom of pan and slide by • • • • • • • • • • • • • • • • •Delivered ••• onto serving platter. Cut into wedges and serve with sweetened whipped cream, if •••••••••••••••••••• desired. Store tightly covered in refrigerator. •••••••••••••••••••• Makes 8 servings •••••••••••••••••••• •••••••••••••••••••• • • • • • • •Get • • Dierbergs ••••••••••• ••••• ••••• ••• •Shipt. •••••• Delivered Fresh by •••••••••••••••••••• Favorite• • • • • • • • • • • • • • • • • • • • x • • Dierbergs.com/shipt •••••••••••••••••• ••••••••••••••••••••

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Per serving: Calories 457 • Fat 25g Saturated Fat 13g • Sodium 46mg Carbohydrate 55g • Fiber 2g • Protein 6g

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RECIPES

Dessert

Parfaits

BANANA CREAM

1 container (10.75 ounces) frozen pound cake 2 cartons (6 ounces each) plain vanilla yogurt 3 tablespoons RumChata liqueur 2 tablespoons Dierbergs brown sugar

1 carton (8 ounces) frozen non dairy whipped topping, thawed 3 medium ripe bananas, sliced 1/4 inch thick 1/2 cup Dierbergs chopped walnuts, toasted

Place frozen pound cake on cutting board. Using sharp knife, remove brown edges from all sides of cake. Cut cake into small bite-size pieces; set aside. In large bowl, stir together vanilla yogurt, RumChata, and brown sugar until well mixed. Gently fold in whipped topping. Place several cake cubes into 8 parfait or wine glasses. Top each with 3 banana slices and 1/4 cup yogurt mixture. Repeat layers. Cover and chill for 1 hour or up to 8 hours. Just before serving, sprinkle walnuts over tops. Makes 8 servings Per serving: Calories 308 • Fat 11g • Saturated Fat 7g • Sodium 153mg Carbohydrate 46g • Fiber 2g • Protein 4g

Pie

PEANUT BUTTER CUP

Holiday Party Favorite!

1 1/2 cups chocolate sandwich cookie crumbs (about 15 cookies) 2 tablespoons Dierbergs butter, melted 1 package (8 ounces) cream cheese, softened 1 cup Dierbergs powdered sugar 1/2 cup creamy peanut butter 1 cup heavy whipping cream, whipped 20 miniature peanut butter cups, chilled and coarsely chopped (divided) In medium bowl, combine cookie crumbs and butter. Press into bottom and up sides of 9-inch pie plate that has been lightly coated with no-stick cooking spray. Bake in 350˚F. oven 10 minutes; cool completely. In large mixer bowl, beat cream cheese, powdered sugar, and peanut butter at medium speed until light and creamy. Fold in whipped cream. Fold in half of the chopped candies until well combined. Spread into baked pie crust. Top with remaining chopped candies. Chill at least 3 hours before serving. Makes 8 servings Per serving: Calories 562 • Fat 40g Saturated Fat 18g • Sodium 377mg Carbohydrate 48g • Fiber 3g • Protein 10g

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Bread Pudding WITH BOURBON CARAMEL SAUCE 6 cups Dierbergs Bakery bread, cubed or torn and allowed to dry for several hours or overnight 1 teaspoon ground cinnamon 1/4 teaspoon salt 2 1/2 cups 1% milk 2/3 cup Dierbergs sugar

3 tablespoons Dierbergs butter 2 large Dierbergs eggs, lightly beaten, OR 1/2 cup egg substitute 1/2 cup reduced-sugar sweetened dried cranberries, raisins, or golden raisins Bourbon Caramel Sauce (recipe follows)

Place bread, cinnamon, and salt in large bowl; toss until well mixed. Set aside. In 4-cup glass measure, combine milk, sugar, and butter. Microwave (high) stirring every minute until sugar dissolves and butter melts, about 3 minutes. Let stand 5 minutes. Whisk in eggs. Pour over bread cubes in bowl. Stir in dried cranberries. Let stand, pressing occasionally on bread to evenly moisten, until most of the liquid has been absorbed, about 15 minutes. Place bread mixture in 8-inch square baking dish that has been lightly coated with no-stick cooking spray. Bake in 350°F. oven until wooden pick inserted in center comes out clean, about 40 to 45 minutes. Let stand 15 minutes. Spoon into serving bowls and drizzle warm Bourbon Caramel Sauce over top. Makes 6 servings Per serving with 2 tablespoons Sauce: Calories 442 Fat 10g • Saturated Fat 5g • Sodium 418mg Carbohydrate 82g • Fiber 5g • Protein 8g

Drenched in

BCoaurarbonmel sauce

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BOURBON CARAMEL SAUCE 1 jar (12 ounces) fat-free caramel ice cream topping 2 tablespoons bourbon or whiskey Dash ground cinnamon Pour caramel topping into 2-cup glass measure. Microwave (high) 1 minute. Let stand 1 minute. Add bourbon and cinnamon; stir until smooth. Serve warm. Makes eight 2-tablespoon servings Per 2 tablespoons: Calories 133 • Fat 0g Saturated Fat 0g • Sodium 114mg Carbohydrate 31g • Fiber 0g • Protein 0g


TAKE thCAKE is Holiday A

Bakehouse Birthday and Red Velvet Mini Fancy Cakes

Bakehouse Tiramisu Cake

Simply Original Strawberry Shortcake

Bakehouse Black and White Cookies

Greg's Crazy Good Brownies- Pretzel Salted Caramel Bissinger's Milk Chocolate Malt Balls

Bissinger's Dark Chocolate Covered Espresso Beans

Bissinger's Dark Chocolate Caramels with Sea Salt Mint Nonpareils Bakehouse Greg's Crazy Good Mini Chocolate Chip Cookies

Pick up unique desserts from Dierbergs Bakehouse

for your next party!

Dierbergs Everybody Cooks® Holiday 2018 Edition  

Holiday traditions start at your hometown store. From full meal recipes to assembling ready-to-eat foods into extraordinary appetizers, we g...

Dierbergs Everybody Cooks® Holiday 2018 Edition  

Holiday traditions start at your hometown store. From full meal recipes to assembling ready-to-eat foods into extraordinary appetizers, we g...