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recipe index APPETIZERS Beet, Fennel, and Herbed Goat Cheese Crisps....................................... 7 Olive Tapenade with Parmesan Flatbreads ............................................. 7 Praline Pumpkin Cheese Cake Dip.. 7

BEVERAGES Caramel Blonde...................................... 3 Chai Infused Fireball Cider ...............11 Chocolate Covered Cherry ............... 3 Tart Sparkling Apple ........................... 3

DESSERTS Bourbon Glazed Pecan Bundt Cake....................................................... 20 Cranberry Almond Bundt Cake with Orange Soak..............................21

f o d n i k r You HOLIDAY own The Chaousnstdtarted...

ENTREES Beef Petite Tenders/Crab Topping and Jack Daniel's Sauce.................23 Creamy Lemon Pasta with Smoked Salmon....................................................18 Mongolian Chicken and Stir-Fry Veggies .................................................19 Roasted Pork Loin/Wild Mushroom Sauce......................................................22 Sea Bass/Fresh Bread Crumbs and Asparagus ..................................23 Spinach Prosciutto Bowls..................19 Vegetable Puff Pastry Tart .............24

The holidays are hectic. No doubt about it. No matter how prepared you think you are for the upcoming celebrations, there’s always that moment when you look at the calendar, see the plans and realize: Wow! How is the date already here?

No worries. We have your back!

THIS ISSUE HAS GREAT RECIPES AND IDEAS WITH ALL KINDS OF OCCASIONS AND GATHERINGS IN MIND.

SIDES/SALADS Air Fryer Broccoli Wokly...................19 Brussels Sprout Chopped Salad.....17 Chicken Fried Brussels Sprouts/ Candied Lemon and Buttermilk Dressing.................................................17

This has always been a special time of year for my family. We love to get together and celebrate over great food and wine, and everyone likes to bring something unique to the table. We enjoy incorporating the latest trends into our holiday plans. So this year, we’re planning to have fun building our first GRAZING TABLE. The handy pairing guide for cheeses, meats and wines makes it super easy to try out this trend. And can we talk about wines for a second? One of my favorite gifts to give is wine. Our WINE GUIDE features hand-picked choices designed to take the guesswork out of choosing the right bottle.

Love our recipes?

CLASS CONNECTION

Join us for a class and learn straight from the pros on how to make this issue’s favorite dishes, along with bonus recipes, cooking tips, and more!

At Dierbergs, we are so proud of our selection, quality and the convenient products we offer our customers. We can’t possibly put it all into one magazine. But we’re thrilled to be your partner in whatever plans you have in store this busy season.

Fun

From everyone at Dierbergs, we wish you an amazing 2019 holiday season.

COOKING

CLASS

Look for this icon in this magazine for recipes featured in our fun, festive classes. CLASS: The Grazing Table CLASS: SImply Bundts TO REGISTER, VISIT

DIERBERGS.COM/SCHOOL

Everybody Cooks® is distributed free to all customers of Dierbergs­­­Markets, Inc. volume 42 | number 3 19-1205-02

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! d e t r a t s y t r pa

Get the

Check out these indulgent cocktail recipes that will be sure to wow at your holiday soirée.

CARAMEL BLONDE

TART SPARKLING APPLE

CHOCOLATE COVERED CHERRY

CHAI INFUSED FIREBALL CIDER (Recipe page 11)

CHOCOLATE COVERED CHERRY 2 ounces Bird Dog Black Cherry Flavored Whiskey 11/2 ounces crème de cacao 1 ounce Just Black Cherry Juice Luxardo Maraschino Cherries In cocktail shaker, combine whiskey, crème de cacao, and cherry juice. Fill shaker halfway with ice; shake vigorously until chilled. Strain into 2 ice-filled highball glasses. Garnish with Luxardo cherries Makes 2 servings

CARAMEL BLONDE 1 1 1 1

ounce Dorda Sea Salt Caramel liqueur, chilled ounce almond liqueur (Amaretto), chilled ounce heavy whipping cream, chilled ounce vodka, chilled

Pour sea salt caramel liqueur into martini glass. Place spoon roundedside up over top of martini glass. Slowly pour almond liqueur over rounded spoon into glass, followed by whipping cream and vodka to form 4 layers. Makes 1 serving

TART SPARKLING APPLE 2 ounces Absolut Apple Juice Vodka, chilled 1 ounce Pickney Bend Classic Tonic Syrup, chilled 2 ounces sparkling wine, chilled Strawberry Cocktail Caviar, chilled Pour vodka and syrup into champagne flute. Top with sparkling wine and cocktail caviar. Makes 1 serving


g n i z m Arazaing

G

Making delicious, beautiful food for a crowd doesn’t have to be difficult or time consuming. Forget individual appetizers and assemble an interactive grazing board – it’s a snack lover’s dream, created with minimum effort for maximum impact!

BEET, FENNEL, AND HERBED GOAT CHEESE CRISPS

GREEK CHICKEN KABOBS

OLIVE TAPENADE WITH PARMESAN FLATBREADS


TheBoard

Bases

Choose neutral or complementary flavored crackers for hard cheeses and thinly sliced crusty bread for soft cheeses.

Grab a large tray, platter or lay down parchment paper over the counter. Pick out some of your favorite dishes to hold dips, olives, and other fillers.

PRALINE PUMPKIN CHEESE CAKE DIP

Appetizers

Round out the board with unique appetizers. Order from Dierbergs Kitchen or try suggestions from the following recipe pages.

Meat &Cheese

Extras

Everyone loves those “extras.” Fruits, nuts, pickled vegetables, olives, mustards, and jams add a pop of color and flavor!

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HERBED POACHED SHRIMP WITH CITRUS COCKTAIL SAUCE

Choose meats and cheeses that complement one another. Variety is key! Choose cheeses made from different milks (cow, goat, sheep) with a variety of texture (soft and creamy, semi soft, and hard). Your meats should also be diverse with an assortment of cured and smoked meats. Use our easy pairing guide on the next page!

FIND THESE APPETIZER RECIPES ON PAGE 7

WEB RECIPE - Visit Dierbergs.com/EBC


s g n i r i a P t c e f r Pe GRAZING BOARD RECIPES

PICK THE

Choosing items for your board can be overwhelming. Our School of Cooking experts have created a quick guide for pairing components from throughout our stores on your grazing board. You can choose one or multiple pairings based on the size of your grazing board.

PAIRINGS

COMPONENTS CHEESES

MEATS

BASES

EXTRAS

DaneKo Fontina

Salumi Toscano

Dierberg’s Bakehouse French Slices (crostini)

Mixed Olives from Dierbergs Olive Bar

3 Month Aged Manchego

Volpi Cooked Capocolla

Vicky’s Artisan Bakery Flatbreads

Bella Maria Marcona Almonds

La Bonne Vie Goat Cheese

Salumi Milano

34 Degree 5 Crackers

Rutherford & Meyer Cherry Fruit Paste

DairyVale White Cheddar

Volpi Dry Salsiccia

Effie’s Nutcakes

Terrapin Ridge Farms Hot Pepper Bacon Jam

D'Affinois Double Cream Cheese

Salumi Italiani Sliced Prosciutto

Dierberg’s Bakehouse French Bread

Divina Fig Spread

Grand Noir Blue Cheese

Salumi Calabrese

Daelie's Almond Biscuits

Mitica Orange Blossom Honey

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Make it

YOURSELF!

Make your board unique with fun appetizers to layer with your meats, cheeses and accompaniments. These easy recipes make great additions to any grazing board or can stand alone as a fun snack!

PRALINE PUMPKIN CHEESE CAKE DIP

1 container (9 ounces) Dierbergs Praline Pecan Halves 1 container (1 pound) Dierbergs Kitchen Cheese Cake Dip 1 container (1 pound) Dierbergs Kitchen Pumpkin Mousse 1/2 cup caramel sauce Gingersnap cookies Sliced apples Coarsely chop 1/2 cup of the pecans; set aside. (Reserve remaining pecans for other uses.)

BEET, FENNEL, AND HERBED GOAT CHEESE CRISPS

OLIVE TAPENADE WITH PARMESAN FLATBREADS

1 bunch small beets, tops removed and trimmed 1 small fennel bulb, trimmed 1 container (8 ounces) crème fraîche, at room temperature 1 log (4 ounces) herbed goat cheese, softened 1 carton (3 ounces) oven-baked parm crisps (Kitchen Table) 1/4 cup chopped walnuts, toasted Dierbergs extra virgin olive oil

2 large cloves garlic 1 jar (7 ounces) pimiento-stuffed green olives, drained 1 can (3.8 ounces) pitted ripe olives, drained 1/4 cup chopped fresh parsley 1/4 cup sliced green onion 3 tablespoons fresh lemon juice 3 tablespoons Dierbergs olive oil 1 package (10.6 ounces) refrigerated extra thin and crispy flatbread crust (Wewalka) 2 tablespoons Dierbergs butter, melted 1/2 cup grated parmesan cheese

Gently stir Cheese Cake Dip until well mixed. Spread over top of large serving plate or clear glass plate. Dollop Pumpkin Mousse over top; spread into even layer. Drizzle caramel sauce and sprinkle pecans over top. Serve with cookies and apples. Makes 12 servings

Place beets in steamer basket over large pot of boiling water, cover, and cook until tender, about 30 minutes. Let cool 15 minutes. Under cold running water, rub beets to remove skins. Slice beets; set aside.

Per serving: Calories 272 • Fat 17g Saturated Fat 9g • Sodium 177mg Carbohydrate 28g • Fiber 1g • Protein 3g

In small bowl, gently stir crème fraîche and goat cheese together just until combined. (If stirred too long, crème fraîche will become grainy.) Spread very small amount over top of crisps (just enough to hold beet in place). Top each with beet slice, dollop of crème fraîche mixture, fennel slices, toasted walnuts, and drizzle of olive oil. Makes 12 crisps

Cut each fennel bulb in half, then thinly slice; set aside.

Per appetizer: Calories 161 • Fat 14g Saturated Fat 8g • Sodium 122mg Carbohydrate 3g • Fiber 1g • Protein 6g

Fun COOKING

CLASS

Fit food processor with steel knife blade. With machine running, drop garlic through feed tube; process until finely chopped. Add olives, parsley, green onion, and lemon juice; pulse until coarsely chopped. With machine running, pour olive oil through feed tube in slow, steady stream; process until well mixed. Cover and chill several hours to develop flavors. Unroll dough with attached parchment directly onto baking sheet, placing parchment-side down. Brush butter over entire surface of flatbread. Sprinkle tapenade and parmesan over top. Bake in 425°F. oven until golden brown, about 14 to 18 minutes. Use pizza cutter to cut into serving-size pieces. Makes 18 appetizers Per appetizer: Calories 111 • Fat 8g Saturated Fat 3g • Sodium 189mg Carbohydrate 8g • Fiber 0g • Protein 2g

THE GRAZING TABLE Sharing food on boards is the perfect way to entertain this holiday. We'll show you how to host in style this year with minimum effort and maximum impact!


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Gwrinege's notes

It’s hard to please everyone during the holidays, but you don’t need to worry about the wine! We did the “hard” work of trying and choosing our favorite wines under $20 to get your holiday party started! Cheers!

RATED

90

KENDALL JACKSON VINTNER'S RESERVE CHARDONNAY 2017

RATED

92

MEIOMI PINOT NOIR 2017

RATED

90

THE CRUSHER PETITE SIRAH 2016

Rated 95

LAMARCA PROSECCO My wife and her friends love this wine. The guys… well, we are enjoying it almost as much! There’s no better way to kick off an event than with this pretty blue baby. Some people will think prosecco is only for that one time of the year… well they are missing out. Some of our most fun nights started with LaMarca ;) Put a little more fun in your routine!


RATED

RATED

90

88

JaM CABERNET 2017 This wine is my jam... and it can be your jam too! Packed with huge fruit and a wonderful nose... it will hit all your senses without dinging your pocketbook. At this price, you can JaM out every night.

Rated 90

's Gwreg intees no

GÉRARD BERTRAND CHATEAU STE. MICHELLE COTE DES ROSES CHARDONNAY 2016 2017

RATED

RATED

92

91

Greg's wi notenes

McMANIS CABERNET 2017

88

JOEL GOTT ROSÉ 2017

RATED

CHATEAU ST JEAN CHARDONNAY 2016

RATED

MÉNAGE à TROIS CALIFORNIA RED WINE 2017

RATED

BOGLE ESSENTIAL RED 2016

90 91

88

RATED

BOGLE CABERNET 2016

RATED

MONTE ANTICO TOSCANA 2014

87 91

CASTLE ROCK PINOT NOIR CALIFORNIA CUVÉE 2017

ALAMOS MALBEC 2017

RATED

88

RATED

ECCO DOMANI PINOT GRIGIO 2018

MATUA SAUVIGNON BLANC 2018

LOVE NOIR PINOT NOIR 2016 My feelings on this wine are not LOVEless. This wine has everything: a beautiful bottle, a bold, well rounded flavor and an unbeatable price Trust me and buy it; you’ll fall in LOVE!

STARBOROUGH SAUVIGNON BLANC 2018 RATED

92

LOUIS M. MARTINI SONOMA CABERNET 2016

AVALON CABERNET 2017 BONANZA CABERNET

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JUGGERNAUT HILLSIDE CABERNET 2017

CARNIVOR CABERNET 2016


DieRbeRgs gUiDe

to hosting

Friendsgiving 4

Save the date

3

Set the Menu

2

Delegate

1

Plan Your Trip to Dierbergs Markets

weeks to go

weeks to go

weeks to go

week to go

SAVE

The holidays are a busy time for everyone! Create a save the date or start a group on social media to begin planning! A Facebook event is a great way to plan and keep in contact with guests!

The one rule about Friendsgiving is that there are no rules. Don’t want a second Thanksgiving dinner? You could have a Mexican feast or a breakfast for dinner. Anything you want!

Potluck is king! Decide what dishes you want to make, then create a list that can be delegated out. Don't forget non-food items like utensils, folding chairs, cups, plates or coolers.

the

DATE

Appetizer Rolls Salad Main Side (starch) Side (veggie) Side (bonus!) Dessert Wine

Whether you’re making everything from scratch or have never owned a pot or pan, Dierbergs is here to make this holiday your way. Dierbergs has all of the ingredients you need for a Michelin Star meal as well as ready-to-eat, homemade sides, mains, desserts and more! Check out our Holiday Menu on page 12-15 for ready-made options.


Get Cooking!

Day

Before

Try not to leave everything until the day of! There will already be a lot to do and you should leave time for one major catastrophe or delay (i.e. oven on fire, roommate's dog ate the dessert, or -TRIGGER WARNING- you just realized you forgot to buy wine!!!). Make a dish or two the night before or prepare ingredients for complex recipes. Consider oven and refrigerator space and strategize what can be made ahead.

Pro Tips for guests

Bringing food? Make sure your dish is ready to serve. Oven space will be limited, so bring your dish hot and ready to eat.

Day of

If all of the food options have been delegated out, bring a batched cocktail!

your big event!

Don’t come empty handed always offer to bring something. Not a cook? Check out Dierbergs Kitchen ready-made sides or bring non-food items. Bring containers to take home any amazing leftovers.

CHAI INFUSED FIREBALL CIDER 1/4 1/4

Cooler or iceforbucket easy

Having a bird?

Dierberg sells a variety of frozen to fully-cooked turkeys perfect for every skill level.

bar service.

Consider disposable servingware and table decor (such as Hester & Cook, found in our floral dept.) for If you’re hosting a large group, consider a

easy cleanup.

buffet table

as opposed to plated or family style for easy serving.

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If you do forget somethi

ng SHIPT SHOPPER S

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will be happy to deliver whatever you ne ed in as little as an hour !

cup Dierbergs sugar cup water 3 cups apple cider 4 sticks cinnamon 1 black chai tea bag 31/4 ounces cinnamon whiskey (Fireball) 1 teaspoon fresh lemon juice In medium saucepan, combine sugar and water over medium heat; cook whisking often until sugar dissolves, about 2 minutes. Increase heat to high; cook without stirring until golden brown, about 4 minutes. Slowly whisk in cider (mixture may seize) until smooth. Add cinnamon sticks; bring to a boil and cook 5 minutes. Remove from heat; add tea bag. Steep for 5 minutes; discard tea bag. Stir in cinnamon whiskey and lemon juice. Divide hot cider among four 8-ounce mugs; insert 1 cinnamon stick into each mug to stir. Makes four 8-ounce servings


2019

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 Meal

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

$136­ $3.99 lb.

Roasted Turkey Breast Meal

Meal includes 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. Large Meal Small Meal

$138 $69

Entrée & Gravy Only: $52.99 Entrée & Gravy Only: $26.99

Bob's Smokehouse Turkey Breast Meal

Meal includes entrée, three side dishes and dinner rolls with Honey Maple Butter. Our premium boneless, turkey breast is slow smoked for hours over natural hard wood. Served with our Signature Honey Dijon Pineapple Glaze. Packaged whole, ready to heat, slice and serve. Large Meal

$138

Entrée & Sauce Only: $55.99

Traditional Turkey Meal 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

$109

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

Single Serve Holiday Turkey Meal (Plate) •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 ARTÉ

SIDES MENU

À La Carté Small: $10.99 Large: $21.99

NEW!

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

Large Side: Serves Eight Small Side: Serves Four

NEW!

Rosemary Veggie Mixed Quinoa

Bourbon-Glazed Roasted Apples & Craisins

Green Bean Casserole

Honey-Glazed Petite Carrots

Honey Maple Brown Sugar Acorn Squash

NEW!

Fresh California Veggie Blend

Fresh Green Bean Amandine

Fresh Vegetable Medley

Homestyle Mashed Potatoes

Creamy Potato au Gratin

Herb Roasted Red Skin Potato Wedges

Praline Pecan Sweet Potato Casserole

Cranberry-Apple Bread Stuffing

NEW!

NEW!

Rosemary Roasted Sweet Potatoes

Traditional Bread Stuffing

Gourmet Three-Cheese White Mac & Cheese

Encrusted Parmesan Asiago Risotto Balls

Roasted Brussels Sprout Medley

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.


2019

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: $66 Large Meal: $132

Entrée & Glaze Only: $26.99 Entrée & Glaze Only: $52.99

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

$66­ $132

Entrée & Glaze Only: $26.99 Entrée & Glaze Only: $52.99

BEEF, SALMON & PORK MEAL OPTIONS Succulent Prime Rib Meal

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 $119 Large Meal $238 Entrée & Sauces Only: $79.99 (Serves 4)

Signature Roasted Pork Loin Meal

Stuffed Salmon Meals

(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 $72 Large Meal $144 Entrée & Sauce Only: $33.99 (Serves 4)

Meal includes entrée, three side dishes and dinner rolls with Honey Maple Butter. 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. (Select from two options.)

Braised Beef Brisket au Jus Meal

Pork Loin Meal with Sherry Wine Demi-Glace

Small Meal Large Meal

Small Meal Large Meal

$66 ­Entrée & Sauce Only: $26.99 $132 Entrée & Sauce Only: $52.99

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. $69 ­Entrée & Sauce Only: $29.99 $138 Entrée & Sauce Only: $59.99

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

$69 ­Entrée & Sauce Only: $29.99 $138 Entrée & Sauce Only: $59.99

Menu orders for pickup on Wed., 11/27, must be placed by Mon., 11/25 by 11:59 pm. Orders for pickup on Tues., 12/24, must be ordered by Sun., 12/22 by 11:59 pm.


EVEN MORE

ONLINE!

Dierbergs.com

Jilly’s Specialty Cupcakes

Mini Tea Cakes

TIPPIN’S PIES

Seasonal varieties available while supplies last.

A Holiday Favorite! Pumpkin Pecan Praline Pie (shown)

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

Specialty Dessert Cakes Choose from 14 varieties!

Holiday Crownie Cake Part Brownie Part 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

Holiday Cookie Assortment (While Supplies Last)

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!

Pesto Caprese Phyllo Cups

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Stuffed Pepperazzi

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HASSLE FREE

ORDER PARTY FOOD IN-STORE OR AT DIERBERGS.COM


BRUSSELS SPROUTS They’re Back, Baby! A quick glance at your favorite restaurants’ menus tells the story: Brussels sprouts have reclaimed the spotlight and not just because they’re healthy. It’s because they’re darn good, especially if you prepare them the right way. We’ll show you how.

SuFpooedr •Low Calorie •Low Carb •Rich in Nutrients •High Fiber •Vitamin K •Vitamin C

SELECT

STORE

PREP

Smaller sprouts are tender and more flavorful. Choose firm, brightly colored sprouts with tightly closed leaves. Yellowing or loose leaves indicates an older, less favorable sprout.

Store unwashed sprouts in a sealed plastic bag in your refrigerator up to 3 days.

Different recipes might call for different prep, but here are the basics. Trim the stems with a paring knife, particularly if they are dry or yellowed. If leaves are discolored, peel those off too. Cut the sprouts in half from top to bottom.

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CHICKEN FRIED BRUSSELS SPROUTS WITH CANDIED LEMON AND BUTTERMILK DRESSING

BRUSSELS SPROUT CHOPPED SALAD 4 cups thinly sliced Brussels sprouts (about 3/4 pound) 2 cups thinly sliced red cabbage 1 cup thinly sliced celery 1/2 cup sweetened dried cranberries 1 medium ripe pear, peeled, cored, and thinly sliced Maple Fig Vinaigrette 1 cup walnuts, toasted 1 container (3.5 ounces) goat cheese crumbles In large bowl, combine Brussels sprouts, cabbage, celery, and dried cranberries. Divide mixture among 8 salad plates. Top each with pear slices. Drizzle Vinaigrette over tops. Sprinkle each with walnuts and goat cheese. Makes 8 servings Per serving with 1 tablespoon Vinaigrette: Calories 243 • Fat 12g • Saturated Fat 3g Sodium 93mg • Carbohydrate 31g Fiber 4g • Protein 6g

MAPLE FIG VINAIGRETTE 1/4

cup fig spread (Dierbergs Deli) cup pure maple syrup 2 tablespoons balsamic glaze 1 small clove garlic, minced Coarse salt and freshly ground black pepper 1/4

Place jam in 1-cup glass measure. Microwave on high until melted, about 30 seconds. Whisk in remaining ingredients until well mixed. Makes about 2/3 cup Per 1 tablespoon: Calories 49 Fat 0g • Saturated Fat 0g Sodium 11mg • Carbohydrate 12g Fiber 0g • Protein 0g PAGE

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1 pound Brussels sprouts, trimmed 4 cups buttermilk (divided) Freshly ground black pepper 1/2 cup light mayonnaise 1 package (0.4 ounce) dry buttermilk ranch dressing mix 2 small lemons 1 cup Dierbergs sugar 3/4 cup water 2 tablespoons fresh lemon juice 1 cup Dierbergs flour Coarse salt and freshly ground black pepper Pinch ground red pepper Dierbergs canola oil for deep frying

Place lemon slices in single layer on parchment-lined jellyroll pan (reserve syrup for other uses). Cool completely. (Lemons can be covered and refrigerated up to 2 days.)

Cut Brussels sprouts in half from top to bottom leaving root end intact. Using small sharp knife, score each Brussels sprout by cutting an “X” across cut side of sprout.

In heavy medium skillet, heat 2 inches of oil to 375˚F. over medium-high heat. Working in batches, cook Brussels sprouts until crisp, about 5 to 10 minutes. Immediately remove from oil with slotted spoon; drain on paper towels.

In large bowl, whisk together 3 cups of the buttermilk and pepper. Add Brussels sprouts, cover, and chill several hours or overnight. In small bowl, whisk together remaining 1 cup buttermilk, mayonnaise, and ranch dressing mix until smooth. Cover and chill several hours or overnight. Thinly slice lemons, discarding seeds. In large skillet, stir together sugar, water, and lemon juice over medium heat until sugar dissolves. Add lemon slices; gently simmer until translucent and peel is softened, about 25 minutes.

In large freezer-weight reclosable plastic bag, combine flour, salt, and black pepper, and ground red pepper; seal bag and shake until well mixed. Drain Brussels sprouts. Working in batches, add several sprouts to bag, shaking until well coated. Place cut-side up in single layer on baking sheet.

Place Brussels sprouts on large serving platter. Season with salt and pepper. Top with candied lemon slices and drizzle with ranch dressing. (If dressing is too thick to drizzle, whisk in 2 to 3 tablespoons milk.) Makes 6 servings Nutrition not available.


SEMI e d a m e Hom

The chaos of the holidays can be exhausting and leave you tempted to dine out or order in. Eat at home with these

WEEkNIGHT MEALS with a little help from Dierbergs Kitchen.

CREAMY LEMON PASTA WITH SMOKED SALMON 2 tablespoons Dierbergs butter 1/4 cup finely chopped shallot 3 tablespoons capers, rinsed and drained 1 clove garlic, minced 1/4 cup dry vermouth or dry white wine 1 cup heavy whipping cream 1 tablespoon grated lemon peel 2 tablespoons fresh lemon juice 1 teaspoon snipped fresh dill Coarse salt and freshly ground black pepper 1 bag (12 ounces) wide egg noodles, cooked according to package directions and drained 2 Dierbergs Bob’s Smokehouse Salmon Fillets, flaked Additional fresh dill In large skillet, melt butter over medium-high heat. Add shallot, capers, and garlic; cook stirring often until shallot wilts, about 3 minutes. Stir in vermouth; cook until liquid is absorbed, about 5 minutes. Stir in cream, lemon peel and juice, dill, and salt and pepper; cook stirring often until hot, but not boiling. Stir in cooked noodles; cook stirring often until liquid is absorbed, about 3 minutes. Divide noodles among 6 serving plates. Top each serving with salmon. If desired, snip additional fresh dill over tops. Makes 6 servings

WANT TO SAVE EVEN MORE TIME?

Try substituting Dierbergs Kitchen White Wine Lemon Butter Sauce for the homemade cream sauce in this recipe.

Per serving: Calories 486 • Fat 28g Saturated Fat 14g • Sodium 125mg Carbohydrate 44g • Fiber 2g • Protein 20g D I E R B E R G S

MA R K E T S,

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SPINACH PROSCIUTTO BOWLS MONGOLIAN CHICKEN WITH STIR-FRY VEGGIES 1 1 1 1 1 1

carton (8.25 ounces) chicken stock (divided) tablespoon cornstarch tablespoon Dierbergs canola oil tablespoon minced fresh ginger root clove garlic, minced bag (12 ounces) California stirfry veggies (Dierbergs Produce Department)

1 cup Mongolian-Style BBQ Sauce (P.F. Chang’s) (divided) 1 pound Dierbergs Bob's Smokehouse Pulled Chicken 1 can (15 ounces) stir-fry corn, drained Hot cooked jasmine rice

In small bowl, whisk together 2 tablespoons of the stock and cornstarch; set aside. In wok or large skillet, combine oil, ginger root, and garlic; stir-fry 30 seconds. Add stir-fry veggies and 1/2 cup of the stock; cover and cook 3 minutes. Whisk together 2/3 cup of the BBQ Sauce and remaining stock; stir into veggies and cook 1 minute. Add chicken and corn; stir-fry until heated through. Stir in cornstarch mixture; cook until thickened, about 1 minute. Serve over hot cooked rice with remaining 1/3 cup BBQ Sauce, if desired. Makes 4 servings Per serving without rice: Calories 449 • Fat 25g • Saturated Fat 8g • Sodium 1155mg Carbohydrate 33g • Fiber 4g • Protein 20g

6 Dierbergs Bakehouse Kaiser Rolls 6 large Dierbergs eggs 1 container (12 ounces) Dierbergs Kitchen Savory Spinach Dip 1 package (4 ounces) diced prosciutto, cooked crisp 6 tablespoons grated parmesan cheese (divided) Invert small custard cup on top of each roll; use as a guide to cut to within 1/2 inch from bottom and sides of bread. Lift out middle portion of bread to form bread bowls; discard bread pieces. Place shells on parchment-lined jellyroll pan. In large bowl, beat eggs until well mixed. Stir in Spinach Dip, prosciutto, and 4 tablespoons of the parmesan. Divide spinach mixture evenly among bread bowls. Bake in 400°F. oven 15 minutes. Top each bowl with 1 teaspoon cheese. Bake until cheese is melted, about 5 minutes. Let stand 5 minutes before serving. Makes 6 servings Per serving: Calories 449 • Fat 25g Saturated Fat 8g • Sodium 1155mg Carbohydrate 33g • Fiber 4g • Protein 20g

Nee d a

SIDE DISH?

AIR FRYER BROCCOLI WOKLY

Greg’s wife, Susan, is an air frying QUEEN! This dish is a Dierberg family weeknight staple that is as delicious as it is simple to make!

1 bag (12 ounces) Mann’s Broccoli Wokly 2 cloves garlic, minced 2 tablespoons Dierbergs olive oil Coarse salt and freshly ground black pepper Place all ingredients in large reclosable plastic bag; seal bag and shake until well mixed. Place mixture in air fryer basket. Cook at 400°F. for 4 minutes. Stir and cook until tender, about 3 to 4 minutes. Makes 4 servings

GREG AND SUSAN DIERBERG

Per serving: Calories 92 • Fat 7g Saturated Fat 1g • Sodium 30mg Carbohydrate 7g • Fiber 2g • Protein 2g


L U F I T U A E B

S T D N U B Break out your

favorite Bundt pan

easy-to-make show-stopping dessert and create an yet equally

BOURBON GLAZED PECAN BUNDT CAKE

for your next holiday gathering.

Fun COOKING

CLASS

SIMPLY BUNDTS

Bundt cakes are a baker's secret weapon! These pretty molded cakes look incredibly impressive but they are deceptively simple to make.

CAKE 31/2 cups Dierbergs flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 11/2 cups Dierbergs butter, softened 21/2 cups firmly packed Dierbergs brown sugar 5 large Dierbergs eggs, at room temperature 1/4 cup bourbon 2 teaspoons vanilla extract 3/4 cup buttermilk, at room temperature 31/2 cups Dierbergs chopped pecans, toasted (divided) Floured cooking spray (Pam)


Batter can be baked in a 6-COUNT

Bundlet Pan.

Bourbon Glazed Pecan Bundt Cake GLAZE 1/3 cup Dierbergs granulated sugar 1/3 cup bourbon CANDIED PECANS 1 cup water 1/2 cup Dierbergs granulated sugar 3 tablespoons Dierbergs Bakehouse white sanding sugar FOR CAKE In medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside. In large mixer bowl, beat butter at medium speed until fluffy. Gradually beat in brown sugar at low speed until light and fluffy, about 3 minutes. Beat in eggs 1 at a time. Beat in bourbon and vanilla. Alternately add flour mixture with buttermilk, beginning and ending with flour mixture. Stir in 21/2 cups of the pecans. Pour mixture into 15-cup Bundt pan that has been generously coated with floured cooking spray. Bake in 325°F. oven until wooden pick inserted in center comes out clean, about 1 hour. Cool in pan on wire rack 15 minutes. Invert onto wire rack. Remove pan. Use long thin skewer to poke holes over top and sides of cake. FOR GLAZE In 2-cup glass measure, combine the 1/3 cup granulated sugar and bourbon. Microwave on high stirring every 30 seconds until sugar is dissolved. Brush glaze over top of warm cake until all glaze is absorbed. Cool completely. FOR CANDIED PECANS In 2-cup glass measure, combine water with the 1/2 cup granulated sugar. Microwave on high stirring every 30 seconds until sugar is dissolved. Place pecans in medium bowl; pour sugar water over top and toss to coat. Let stand 10 minutes; drain excess water. Spread pecans on tray in single layer and let air-dry. Just before serving, toss pecans with sanding sugar. Sprinkle pecans over top of cake. Makes 12 servings Per serving: Calories 752 • Fat 42g Saturated Fat 17g • Sodium 190mg Carbohydrate 82g • Fiber 3g • Protein 9g

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CRANBERRY ALMOND BUNDT CAKE WITH ORANGE SOAK CAKE 11/2 cups Dierbergs flour 11/2 teaspoons baking powder 1/4 teaspoon salt 1 cup Dierbergs butter, softened 1 box (8 ounces) almond paste 1 cup Dierbergs granulated sugar 4 large Dierbergs eggs, at room temperature 1 teaspoon vanilla extract 1/4 cup Dierbergs milk, at room temperature 11/2 cups fresh or frozen cranberries, coarsely chopped Floured cooking spray (Pam) GLAZE 1/4 cup Dierbergs granulated sugar 1/4 cup fresh orange juice CANDIED CRANBERRIES AND ORANGE PEEL 1 orange 1 cup water 1/2 cup Dierbergs granulated sugar (divided) 3/4 cup fresh cranberries 1/2 cup Dierbergs Bakehouse white sanding sugar FOR CAKE In medium bowl, whisk together flour, baking powder, and salt; set aside. In large mixer bowl, beat butter, almond paste, and the 1 cup granulated sugar at medium speed until light and fluffy. Beat in eggs 1 at a time. Beat in vanilla until well combined. Alternately add flour mixture with milk, beginning and ending with flour mixture. Stir in cranberries.

Pour batter into 12-cup Bundt pan that has been generously coated with floured cooking spray. Bake in 325°F. oven until wooden pick inserted in center comes out clean, about 1 hour. Cool in pan on wire rack 15 minutes. Invert cake onto wire rack, remove pan, and immediately transfer cake onto cake stand. Use long thin skewer to poke holes over top and sides of cake. FOR GLAZE In 2-cup glass measure, combine the 1/4 cup granulated sugar and orange juice. Microwave on high 30 to 45 seconds; stir until sugar is completely dissolved. Brush glaze over top of warm cake until all glaze is absorbed. Cool completely. FOR CANDIED CRANBERRIES AND ORANGE PEEL Using vegetable peeler, peel orange in strips; trim away any white pith. Cut lengthwise into very thin strips. In 4-cup glass measure, combine water and sugar. Add orange strips. Microwave on high until sugar dissolves. Place cranberries in medium mixing bowl; pour sugar water along with orange strips over top and toss to coat. Let stand 30 minutes; drain excess water. Spread cranberries on tray in single layer and let air-dry. Just before serving, toss cranberries and orange with sanding sugar. Sprinkle cranberries and orange strips over top of cake. Makes 12 servings Per serving: Calories 396 • Fat 23g Saturated Fat 11g • Sodium 139mg Carbohydrate 45g • Fiber 2g • Protein 6g


d e r i p s In

Entrées

We've reimagined some of our most popular and trusted recipes with

Contemporary Techinques andthatingredients save time

and don't skimp on flavor!

ROASTED PORK LOIN WITH WILD MUSHROOM SAUCE

Inspired by PORK ROULADE WITH WILD MUSHROOM STUFFING 2 tablespoons Dierbergs olive oil 3 cloves garlic, minced 1/2 teaspoon dried thyme Coarse salt and freshly ground black pepper 1 boneless center-cut pork loin roast (about 2 to 21/2 pounds) 3 tablespoons Dierbergs butter (divided) 3 cups coarsely sliced wild mushrooms 2 tablespoons diced shallot 1/4 cup brandy 1 container (12 ounces) Dierbergs Kitchen White Wine Lemon Butter Sauce

In small bowl, combine olive oil, garlic, thyme, and salt and pepper; brush over surface of pork. Place pork fat-side up on rack in shallow roasting pan. Roast in 375°F. oven until internal temperature is 145°F., about 60 to 75 minutes. (Reserve pan with drippings.) Let stand 10 minutes before slicing. While pork is resting, scrape pork drippings from roasting pan into large skillet. Add 2 tablespoons of the butter; cook over medium heat until butter is melted.

Add mushrooms and shallot; cook stirring occasionally until mushrooms soften, about 4 minutes. Place mushroom mixture on plate; set aside. Remove pan from heat; stir in brandy. Return pan to heat; cook until reduced by half, about 2 minutes. Stir in White Wine Sauce; bring to a simmer. Whisk in remaining 1 tablespoon butter until melted. Gently stir in mushroom mixture. Serve sauce with pork. Makes 8 servings

Per serving: Calories 247 • Fat 14g • Saturated Fat 7g • Sodium 193mg • Carbohydrate 5g • Fiber 1g • Protein 20g


Inspired by DEVILED ORANGE ROUGHY

Inspired by CRAB-STUFFED BEEF TENDERLOIN WITH JACK DANIEL'S SAUCE

SEA BASS

WITH FRESH BREAD CRUMBS & ASPARAGUS 1/4 1/4 1/4

BEEF PETITE TENDERS WITH CRAB TOPPING AND JACK DANIEL'S SAUCE 11/2 pounds beef petite tenders Montreal steak seasoning 1 tablespoon Dierbergs olive oil 1 container (12 ounces) Dierbergs Kitchen Beef au Jus Sauce 2 tablespoons Jack Daniel’s whiskey 4 tablespoons Dierbergs butter 1/2 cup finely diced shallot 1/2 cup finely diced red bell pepper 2 cloves garlic, minced

1/2

cup dry vermouth or dry white wine 1 tablespoon fresh lemon juice 2 containers (10 ounces each) baby spinach, with long stems removed Coarse salt and freshly ground black pepper 1 container (8 ounces) jumbo claw crab meat (Seafood Department)

Trim and discard fat and silver skin from beef. Season with steak seasoning. In large oven-proof skillet, heat olive oil over medium-high heat. Add meat; cook until browned on all sides, about 3 minutes. Roast in 400°F. oven until internal temperature is 140°F., about 15 to 20 minutes. (Reserve pan with drippings.) Let stand 10 minutes before slicing. In small saucepan, whisk together au jus and whiskey; bring to a boil over medium-high heat. Reduce heat and cook stirring occasionally 5 minutes. Keep warm over low heat. Meanwhile, in same large skillet, melt butter over medium-high heat. Add shallot, bell pepper, and garlic; cook stirring often 1 minute. Whisk in vermouth and lemon juice; cook stirring occasionally until reduced by half. Stir in half of the spinach; cover and cook stirring occasionally until wilted, about 2 minutes. Push spinach to side of skillet. Add remaining spinach, cover, and cook stirring occasionally until wilted, about 2 minutes. Season with salt and pepper. Divide spinach among 4 serving plates; top each with beef medallion, crab, and drizzle of sauce. Makes 8 servings Per serving: Calories 268 • Fat 13g • Saturated Fat 6g • Sodium 489mg • Carbohydrate 8g Fiber 2g • Protein 23g PAGE

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cup Dierbergs butter cup minced green bell pepper cup minced onion 3 tablespoons fresh lemon juice 1 tablespoon Dijon mustard 1 teaspoon Worcestershire sauce Dash hot pepper sauce 2 cups fresh bread crumbs 2 tablespoons grated parmesan cheese 11/2 pounds sea bass, halibut, or cod 1 pound asparagus, trimmed 2 tablespoons Dierbergs extra virgin olive oil Coarse salt and freshly ground black pepper In medium skillet, melt butter over medium-high heat. Add green pepper and onion; cook stirring often until onion wilts, about 2 minutes. Remove from heat; stir in lemon juice, Dijon, Worcestershire sauce, and hot pepper sauce until well mixed. Stir in bread crumbs and parmesan; set aside. Cut sea bass into 4 serving-size pieces. Place on foil-lined jellyroll pan. Place asparagus around sea bass. Drizzle olive oil over top of sea bass and asparagus; season with salt and pepper. Top sea bass with bread crumb mixture. Bake in 400°F. oven until internal temperature of sea bass is 145°F., about 10 to 15 minutes. Serve sea bass with asparagus. Makes 4 servings Per serving: Calories 421 • Fat 23g Saturated Fat 10g • Sodium 379mg Carbohydrate 16g • Fiber 2g • Protein 36g


Inspired

Entrées

For a stylish holid ay dinner, we've given the classic Wellingto n a contemporary twist.

VEGETABLE PUFF PASTRY TART

Inspired by VEGETABLE WELLINGTONS 1 tablespoon Dierbergs olive oil 1/2 cup thinly sliced red bell pepper 1/2 cup sliced shallot 1 cup sliced mushrooms 1 bunch broccolini, coarsely chopped 1 teaspoon herbes de Provence (divided) 1/4 cup crème fraîche 1 teaspoon whole grain mustard Coarse salt and freshly ground black pepper 1 sheet (1/2 of 17.3-ounce package) frozen puff pastry, thawed in refrigerator overnight 4 ounces gouda cheese, shredded (about 1 cup) Balsamic Glaze

In medium skillet, heat olive oil over medium-high heat. Add bell pepper and shallot; cook stirring often 3 minutes. Add mushrooms, broccolini, and 1/2 teaspoon of the herbes de Provence; cook stirring often until crisp-tender, about 3 minutes. Cool completely. In small bowl, whisk together crème fraîche, mustard, remaining 1/2 teaspoon herbes de Provence, and salt and pepper until well mixed. Unfold puff pastry and lay on nonstick foil-lined baking sheet.

Spread crème fraîche mixture over puff pastry. Arrange vegetables over crème fraîche to cover tart. Bake tart in 425°F. oven 10 minutes. Remove from oven; sprinkle cheese over top. Bake until puff pastry is golden brown and puffed, about 10 minutes. Drizzle Balsamic Glaze over top. Cut into 4 pieces. Makes 4 servings Per serving: Calories 558 • Fat 40g Saturated Fat 15g • Sodium 432mg Carbohydrate 36g • Fiber 3g • Protein 14g

Profile for Dierbergs Markets

Dierbergs Everybody Cooks® Holiday 2019 Edition  

The holidays are hectic. No doubt about it. No matter how prepared you think you are for the upcoming celebrations, there’s always that mome...

Dierbergs Everybody Cooks® Holiday 2019 Edition  

The holidays are hectic. No doubt about it. No matter how prepared you think you are for the upcoming celebrations, there’s always that mome...