RECIPES WHEN IT COMES TO HOLIDAY ENTERTAINING, a cheese lover’s holiday If you want to get a party started, just say cheese! THIS MIGHT BE OUR Served on their own, these fabulous Sartori artisanal cheeses are at home at any holiday celebration. The BEST IDEA BOOK R! combination of rich and creamy textures, mellow EVE and fruity flavors, and the surprise of a few sophisticated A celebratory culinary roadmap winding from Thanksgiving dinner accompaniments create a modern cheese board that until the clock strikes midnight January 1. will have everyone talking. Want more? Turn the page for tempting appetizers that showcase This issue is certainly a treat for sweet lovers, filled with holiday pies, these special cheeses at their very best. Christmas , crispy and crunchy goodies, and irresistible recipes from Perugina and internationally acclaimed chocolate expert Francine Segan. Balsamic BELLAVITANO Our popular list of Twenty Good Wines Under $20 has become an annual holiday tradition in itself. Merge selections from that list with our naughty-or-nice recipes of sweet or savory cocktails, and you’ll usher in the holidays like a skilled mixologist. The holidays are all about tradition: On my list already is a new bring-a-dish Black Pepper for an upcoming open house: our deli’s BELLAVITANO preserving your family’s traditions and fully prepared Pumpkin & Spice spread, adding new ones along the way. great paired with ginger snap cookies. It is a delight for children and adults alike! We appreciate you allowing Dierbergs to become part of your holiday traditions. We hope in some small way that this magazine –and our stores –contribute to a wonderful, festive holiday season. From our family to yours, best wishes for the happiest of holidays! Espresso BELLAVITANO

Parmesan SARVECCHIO Everybody Cook s® is published quarterly and distributed free to all customers of Dierbergs Markets, Inc. · Volume 33, Number 4

RECIPE INDEX COOKIES/ ENTR ÉES APPETIZERS/SNACKS Baci Perugina Swirl Cheesecake ...... 32 Garlic Herb Eye of Round Roast ...... 13 Baci Perugina Tiramisu ...... 33 Italian Sausage-Stuffed Pork Loin ...... 15 BellaVitano Pinwheels ...... 5 Candy Bar Cheesecake Pie ...... 43 Pan-Seared Cornish Hens/Lemon Tarragon Bruschetta Mix ...... 40 Christmas Pinwheel Cookies ...... 48 Cream Sauce ...... 14 Christmas Carousel Crunch ...... 41 Cranberry Blueberry Galette ...... 43 Lone Star Caramel Corn ...... 40 Cranberry Orange Slices ...... 47 SIDES/SALADS MontAmoré, Cranberry, and Fool-Proof Flaky Pie Crust ...... 45 Arugula, Fennel, Walnut Bundles ...... 4 Hazelnut Chocolate Kisses ...... 34 and Pomegranate Salad ...... 10 Parmesan Black Pepper Shortbread ...... 5 Kahlúa Toffee Pumpkin / Cran-Apple Pear Compote ...... 11 Smoky Spiced Roasted Chickpeas ...... 40 Kahlúa Whipped Cream ...... 42 Creamy Barley Pilaf ...... 16 Teriyaki Glazed Walnuts ...... 41 -Topped Cherry Pie ...... 44 Holiday Brussels Sprouts ...... 12 BREAKFAST/BRUNCH Perfect Butter Cookies ...... 47 Roasted Beets and Carrots ...... 12 Savory Corn and Bacon Bread Pudding ...... 16 Applewood Smoked Shrimp and Grits ...... 36 DRINKS Sweet Potato Soufflés Brûlée ...... 17 Buttermilk Biscuits ...... 37 Baci Perugina Liqueur ...... 35 Winter Greens Gratin ...... 11 Raspberry Classic Diner-Style Slingers ...... 37 Baci Perugina Martini ...... 35 Country Sausage Gravy ...... 37 BELLAVITANO The Bell Tolls For Two ...... 7 Moscato-Glazed Citrus ...... 38 Classic Bloody Mary ...... 39 Overnight Banana Rum Sticky Buns ...... 38 Festive Christmas Sweater ...... 7 Over The River ...... 7 ON THE COVER: Simple Syrup ...... 7 Baci Perugina Through The Woods ...... 7 Swirl Cheesecake PAGE 3 R DECEMBER 2013 Under The Mistletoe ...... 7 (recipe page 32 ) RECIPES RECIPES a cheese lover’s holiday (continued from page 3)

Unroll fillo onto work surface. Cover MontAmoré, Cranberry, completely with plastic wrap. Place 1 sheet MAKE-AHEAD TIP Assemble and Walnut Bundles fillo on clean dry surface; brush very lightly Bundles as directed; do not bake. with butter. Top with 2 sheets fillo, Freeze in single layer on baking Bite into crisp fillo bundles filled with brushing each sheet lightly with butter. sheets until firm , about 30 minutes. sweet, creamy cheese, cranberries, Using sharp knife, cut into 6 squares. Freeze in airtight containers up to and crunchy walnuts, and you’ll fall in Place about 1 tablespoon filling in center 4 weeks. Bake frozen Bundles as love with these elegant hors d’oeuvres. of each square. Bring up 4 corners of fillo; directed for 15 minutes, or until crisp and golden brown. 1 package (7 ounces) Sartori MontAmoré gently pinch together to seal. Place on cheese, shredded parchment-lined baking sheets. Repeat 1/3 cup coarsely chopped sweetened dried with remaining fillo, butter, and filling. cranberries (You will have 2 extra sheets fillo.) 1/3 cup Dierbergs chopped walnuts, toasted 8 ounces ( 1/2 of 16-ounce twin package) Bake in 400°F. oven until crispy and frozen fillo dough, thawed in refrigerator golden brown, about 10 to 12 minutes. overnight Serve hot. 1/2 cup Dierbergs butter, melted Makes 3 dozen Slice log into 1/4-inch rounds and place On lightly floured surface, roll In medium bowl, stir together cheese, Per 2 Bundles: Calories 149 O Fat 11g Parmesan Black dried cranberries, and walnuts; set aside. Cholesterol 25mg O Sodium 111mg on parchment-lined baking sheets. Bake sheet into 10 x 12-inch rectangle. Spread Carbohydrate 10g O Fiber 1g O Protein 4g Pepper Shortbread in 350°F. oven until set and very lightly chutney over pastry. Sprinkle cheese and browned, about 13 to 15 minutes. bacon over top. Beginning at one short According to our taste panel, these Cool completely on wire racks. Store end, roll up pastry jellyroll-style to enclose buttery crackers made with mellow, in airtight containers. filling. Wrap pastry log tightly in plastic nutty parmesan and flecked with black Makes about 2 1/2 dozen wrap; chill overnight. pepper are positively addictive! Serve them on their own or as part of a Per 2 Shortbreads: Calories 166 O Fat 11g Slice log into 1/2-inch-thick rounds. cheese platter. Cholesterol 30mg O Sodium 325mg Place 2 inches apart on parchment-lined O O Carbohydrate 9g Fiber <1g Protein 7g baking sheets. Bake in 400°F. oven 1 /2 cup Dierbergs butter, softened until golden brown and puffed, 11/4 cups shredded Sartori Parmesan about 10 to 12 minutes. Serve warm. Sarvecchio cheese (divided) BellaVitano Pinwheels Makes about 2 dozen 1 teaspoon coarse ground black pepper A Sartori family original, this creamy 1/2 teaspoon salt cheese is rich, fruity, and melts in your Per 2 Pinwheels: Calories 187 O Fat 12g 11/4 cups Dierbergs flour Cholesterol 13mg O Sodium 224mg 1 to 2 tablespoons cold water (if needed) mouth. We swirled it into tender pinwheels along with sweet Carbohydrate 14g O Fiber <1g O Protein 5g In work bowl of food processor fitted chutney and crisp bacon for a simple yet elegant appetizer. with steel knife blade, combine butter, MAKE-AHEAD TIP Assemble and 1 cup of the parmesan, pepper, and salt; 1 sheet ( 1/2 of 17.3-ounce box) frozen slice Pinwheels as directed; do not GET TO KNOW process until combined. Add flour; pulse puff pastry, thawed at room temperature bake. Freeze in single layer on baking SARTORI CHEESE just until combined. Pinch small amount 30 minutes sheets until firm, about 30 minutes. of dough between thumb and finger – 1/4 cup Major Grey’s chutney Freeze in airtight containers up to Established in 1939, Sartori is a if dough does not cling together, add family owned, fourth generation 4 ounces BellaVitano Gold cheese, 2 weeks. Bake frozen Pinwheels as water 1 teaspoon at a time and pulse cheesemaker located in Plymouth, shredded (1 cup) directed 15 minutes, until golden until combined. Wisconsin. Their award-winning 4 to 5 slices bacon, diced, cooked crisp, brown and puffed. artisanal cheeses, including their and drained Place dough on lightly floured surface. original BellaVitano, are made by Shape dough into disc, then shape into Master Cheesemakers whose goal 1 is to “make the best cheese 8-inch log. Roll log in remaining /4 cup parmesan. Wrap log tightly in plastic in the world.” 1. 8. www.sartoricheese.com wrap; chill until very firm, at least 1 hour or up to 4 days. 2. The Art of the Cheese Board Layered Smoked Pair the perfect combination of cheeses, fruits, nuts, NEW ITEMS Buffalo Gouda crackers and more for your next gathering. 9. Find special pricing on Sartori Chicken Cheese 1. Sweet Grapes 2. Blue Cheese 3. Natural Crisp FROM Crackers 4. Gouda or Cheddar 5. Apple Slices 7. through December. DELI Cheese Dip Spread 6. Goat Cheese 7. Fig or Fruit Paste 8. Soft Ripened Cheese 9. Salty or Sweet Nuts 4.

DIERBERGS MARKETS, INC. R PAGE 4 PAGE 5 R DECEMBER 2013 3. 6. 5. RECIPES RECIPES holiday cocktails – naughty or nice? As you make your holiday party plans and check them twice, don’t forget to stock your bar with the makings for Over Through The Bell Tolls fun and festive cocktails. Surprise your adventurous friends with a bit of a guilty pleasure. Our “naughty” cocktails The River The Woods For Two bring together flavors that are rich, savory, maybe even a little unexpected. Guests who prefer something more traditional and a little sweeter will love the fruit focus in our “nice” cocktails. Either way, they’re bound to be good, Smoky, spicy, and full-flavored, this robust Fig preserves add a caramel-like richness By the time he was a teenager, Cory cocktail is sure to be a hit. that complements the bourbon perfectly. Cuff had fallen in love with cooking. for goodness sake! A Culinary Institute of America graduate, 1 /4 cup Bacon-Infused Bourbon 1 lemon, cut into 8 wedges this innovative mixologist has developed (recipe follows) 1 tablespoon Fig Simple Syrup a unique cocktail style by mixing non- 2 tablespoons Grey Goose Cherry Noir (recipe follows) Vodka 3 tablespoons Jim Beam Honey Whiskey traditional ingredients. How does he do 1 tablespoon Cinnamon Simple Syrup 2 tablespoons Knob Creek Bourbon it? “Just like with cooking, know which (recipe follows) ingredients go together well and keep 11/2 teaspoons Cockburn’s Fine Ruby Porto In cocktail shaker, combine 2 lemon it simple. For a cocktail, that means five wedges and Fig Syrup; muddle by ingredients or less.” Cory is a regular In cocktail shaker, combine all ingredients . pressing with a twisting action. Add instructor at our Des Peres Culinary Fill shaker halfway with ice; shake until Honey Whiskey and Bourbon. Fill shaker Event Center. Through chilled. Strain into ice-filled cocktail glass. halfway with ice; shake vigorously until 1 The Woods Makes 1 cocktail chilled. Strain into ice-filled cocktail glass. /2 cup Tanqueray London Dry Gin 2 tablespoons fresh lemon juice The Bell Tolls Makes 1 cocktail Bacon-Infused Bourbon 2 tablespoons Hiram Walker Triple Sec For Two 1 tablespoon Campari Liqueur 2 strips thick-cut Dierbergs applewood Festive Christmas Korbel Brut Champagne (optional) smoked bacon Festive 1 cup Knob Creek Bourbon Sweater For Naughty : Christmas In cocktail shaker, combine all ingredients. In medium skillet, cook bacon over This pretty pink cocktail is fruity, fizzy, Sweater Fill shaker halfway with ice; shake until medium-high heat until no longer raw, and fun – just like that holiday sweater! chilled. Strain into ice-filled rocks glasses. but not too crisp. Place Bourbon into jar 4 fresh strawberries with tight-fitting lid; add bacon strips. For Nice : 2/3 cup pineapple juice, chilled Cover and chill 2 to 4 days, shaking 2 tablespoons Three Olives Berry Vodka In cocktail shaker, combine all ingredients . occasionally. Strain through coffee filter 2 tablespoons Absolut Vanilla Vodka Fill shaker halfway with ice; shake until into small bowl; discard bacon and fat 2 teaspoons superfine sugar chilled. Strain into Champagne flutes. solids. Pour into clean jar with tight- Carbonated lemon-lime soda, chilled Top off with Champagne. fitting lid. Chill up to 1 week. Makes 1 cup In blender container, combine all Makes 2 cocktails ingredients except soda; blend until Under The Recipe courtesy of Cory Cuff, Manager smooth. Pour into 2 stemmed glasses. Mistletoe Cielo Restaurant & Bar Under The Top off with soda. Four Seasons Hotel St. Louis Mistletoe Makes 2 cocktails Kissed with rosemary, this ruby red libation is perfect for the season. VARIATIONS 1/3 cup cranberry juice 2 tablespoons Ketel One Vodka SIMPLE Cinnamon Simple Syrup Add 2 tablespoons Ketel One Oranje Vodka SYRUP 2 cinnamon sticks to saucepan 1 tablespoon Rosemary Simple Syrup along with water and sugar. Cook as (recipe follows) directed. Cool; remove and discard 1 cup water 1 tablespoon fresh lemon juice cinnamon sticks. Store as directed. 1 cup Dierbergs sugar In cocktail shaker, combine all Fig Simple Syrup Add 3 tablespoons ingredients. Fill shaker halfway with In medium saucepan, Dalmatia fig preserves (available ice; shake vigorously until chilled. combine water and sugar in Dierbergs Deli) to saucepan Strain into ice-filled rocks glass. over medium-high heat; along with water and sugar. Cook as Makes 1 cocktail bring to a boil. Reduce directed. Strain through fine mesh heat and simmer until strainer. Cool and store as directed. sugar dissolves and syrup slightly thickens, about Rosemary Simple Syrup Add 15 minutes. Cool to 1 package (.25 ounce) rosemary Over room temperature. to saucepan along with water and The River Store in covered container sugar. Cook as directed. Cool; remove and discard rosemary sprigs. Store PAGE 7 R DECEMBER 2013 in refrigerator up to 2 weeks. Makes 1 1/2 cups as directed. For years, I’ve been trying and recommending the TwENTY perfect wines for you to enjoy during the holidays. GOO This year is no different. D wINES Our buyer has sourced some amazing and affordably priced wines that I’ve UNDER personally tasted, and I hope you’ll Rated 88 Rated 90 Rated 89 Rated 90 Rated 90 love them as much as I did! Here are my notes on just some of my many HOT TO TROT LOUIS M. MARTINI COLUMBIA CREST COLUMBIA CREST H3 MONTE ANTICO RED BLEND CABERNET SAUVIGNON G.E. AMITAGE LES CHEVAUx RED TOSCANA favorites. You can find these wines 2010 SONOMA COUNTY 2010 2008 2010 2009 in our lobbies starting in November. –Greg Dierberg

COLUMBIA CREST H3 LES CHEVAUx RED 2010 So when we tried this, I thought to myself, “This is $20 really good.” Minutes later, I heard my wife yell out from the kitchen, “I really like this one.” I guess it’s unanimous, because Wine Spectator also rated it 90 points. At only $11.98, it’s an easy decision.

GREG’S BUYING TIP GREG’S BUYING TIP Rated 90 Rated 90 Rated 91 Rated 91 Rated 91 MERCEDES EGUREN A TO Z 446 LAMARCA REx GOLIATH LAMARCA PROSECCO N/V CABERNET PINOT NOIR CHARDONNAY PROSECCO FREE RANGE RED Put a little fun in your holiday! This elegant 2009 2011 2011 N/V N/V and balanced 91-point gem is an impressive effort from a consistent producer. What says festive better than sparkling wine? Get your GREG’S BUYING TIP j PINOT GRIS special glasses out this holiday and enjoy! 2012 My wife was having friends over recently, and her first choice for a white wine was this beauty. Elegant, sumptuous fruit with a lingering light and clean finish all combine to make this one of my top white wine CLOS DU BOIS picks for 2013 under $15. ALExANDER VALLEY GREG’S BUYING TIP CABERNET 2013 HOT TO TROT Of all the cabernets we tried for our 20 Under RED BLEND 2010 $20 Holiday program, this one was the clear- There are many $40 wines that If this was a horse race, 2 to 1 odds this one shows. Rated 90 Rated 90 Rated 89 Rated 91 Rated 89 cut winner. I wouldn’t bet against it as our customers only wish to be this good. Enough said. REx GOLIATH CHATEAU STE. MICHELLE TwISTED IRONY BOGLE OLD VINE just love this wine, making this red blend CHARDONNAY C.V. CABERNET MERLOT CHARDONNAY ZINFANDEL a top seller in 2013. Off to the races! :) N/V 2010 2011 2011 2010 GREG’S BUYING TIP GREG’S BUYING TIP COLUMBIA CREST G.E. AMITAGE 2008 GREG’S BUYING TIP I remember it clearly: The first night I tried this wine I immediately called our wine buyer’s cell phone. I told him that the wine was very good, but the cost was REx GOLIATH so low, it had to be a misprint. His reply… it’s correct. FREE RANGE RED N/V I told him we should stock up, and we did. So here it Behold… Here’s a wine that’s rated 91 points that is, another quality wine under $8 bucks. costs less than a footlong sandwich at the sub shop! Not an ager, but at $4.98 , it’s a guilt-free way to enjoy yourself. Best budget red wine I have ever tried. FRANCIS FORD CLOS DU BOIS CUPCAkE Rated 90 Rated 90 COPPOLA ALExANDER VALLEY SAUVIGNON CONCANNON j PAGE 9 R DECEMBER 2013 SEE STORE FOR MORE OF GREG’S GREAT BUYING TIPS! DIRECTOR’S CABERNET BLANC PINOT NOIR PINOT GRIS CABERNET 2011 2010 2013 2011 2012 RECIPES RECIPES RED &GREEN holiday sides Winter Greens Gratin and toasted panko over top. Cover and In large skillet, cook butter and brown With all the red and green everywhere, it’s beginning to look a lot like…well, you know. Naturally, bake in 400°F. oven until heated through , sugar over medium-high heat stirring we think these hues belong on your table – in the form of bright and bold salads, sauces, and vegetables. If you like spinach, you’re going to love about 18 to 20 minutes. Uncover and often until melted. Add brandy, cinnamon , POMEGRANATE this delectable combination of two terrific bake until topping is golden brown, about and nutmeg; cook stirring occasionally Color your world with one, two, or a few of these brilliant sides for a holiday feast that shines. winter greens. Nutty gruyère cheese and 10 to 15 minutes. until thick and syrupy, about 2 minutes. Beneath the reddish-brown, a crisp, golden crumb topping make Makes 6-8 servings Add apples, pears, and cranberries. Bring leathery pomegranate skin to a boil; cook stirring occasionally until lies lots of ruby red seeds them irresistible. Arugula, Fennel, and Per serving: Calories 308 O Fat 26g cranberries pop and fruit is tender, about filled with delectable 1 bag (16 ounces) chopped kale Cholesterol 89mg O Sodium 466mg sweet-tart juice. Look for 5 to 7 minutes. Place in serving bowl; Pomegranate Salad Carbohydrate 12g O Fiber 2g O Protein 10g pomegranates August 1 pound Swiss chard, stems removed and sprinkle almonds over top. Serve warm through December. Choose Peppery arugula, sweet fennel, and coarsely chopped (about 8 cups) or at room temperature. fruit heavy for its size and tart pomegranate come together in 1 cup shredded gruyère cheese (divided) Cran-Apple Makes 6 servings free of blemishes. Whole this stunning holiday salad. 2 tablespoons Dierbergs butter (divided) 1 pomegranates can be stored /2 cup panko breadcrumbs Pear Compote Per serving: Calories 214 O Fat 6g at room temperature up to 1 pomegranate 2 tablespoons Dierbergs grated parmesan Cholesterol 15mg O Sodium 12mg 1 week or refrigerated 1 package (5 to 6 ounces) baby arugula or cheese Studded with rich winter fruits and spiked Carbohydrate 39g O Fiber 5g O Protein 1g up to 2 weeks. your favorite salad greens 1/2 teaspoon fresh thyme leaves with brandy, this ruby red sauce is right at 1 small fennel bulb, trimmed, halved 1/4 cup diced shallot home with roasted turkey or baked ham. lengthwise, and very thinly sliced 11/2 cups heavy whipping cream MAKE-AHEAD TIP Make SUBMERGE, Pomegranate Vinaigrette (recipe follows) 4 large cloves garlic, smashed 3 tablespoons Dierbergs butter Compote as directed omitting 1 CUT, AND ENJOY 1/2 cup Dierbergs walnuts, toasted Fresh thyme sprigs /2 cup firmly packed Dierbergs brown almonds; place in microwave-safe 1 container (3.5 ounces) Dierbergs 1 teaspoon coarse salt sugar bowl, cover, and chill. Just before is a 1 Deconstructing a pomegranate crumbled goat cheese /4 teaspoon ground black pepper 2 to 3 tablespoons brandy or apple juice serving, microwave (high) 1 to granate juice stains messy job. Pome Freshly grated nutmeg, OR ¼ teaspoon 1 teaspoon ground cinnamon 2 minutes until warm. Sprinkle like nothing else, so open very ground Freshly grated nutmeg to keep Cut pomegranate in half and remove almonds over top. carefully. Work under water 2 large apples (Gala, Fuji, or other red- minimum. seeds (see Sidebar). the mess to a In large pot of boiling water, cook kale skinned apple), cored and thinly sliced In large serving bowl, toss together just until softened, about 3 minutes. Using 2 ripe Bartlett or Anjou pears, cored and Fill large bowl about 1 slotted spoon, transfer kale into bowl of thinly sliced 2/3 full with cold water. arugula and fennel. Drizzle /3 cup of the Vinaigrette over salad; toss until ice water. Place kale in thick layer of paper 1 cup fresh cranberries Submerge pomegranate. 1 well mixed. Divide greens among towels and wring out excess water. Repeat /4 cup Dierbergs sliced almonds, toasted (optional) Working under water, use individual salad plates. Sprinkle walnuts, with chard, cooking about 2 minutes. sharp knife to slice off Place kale, chard, and 1/2 cup of the crown and opposite end to pomegranate seeds, and cheese over expose some seeds. Score tops. Serve with remaining Vinaigrette gruyère in large bowl, separating any pomegranate lengthwise on the side. large clumps; set aside. into several wedges. Makes 6-8 servings In medium skillet, melt 1 tablespoon of Using your thumbs, pry Per serving: Calories 201 O Fat 15g the butter over medium-high heat. Add pomegranate apart under Cholesterol 4mg O Sodium 233mg panko; cook stirring often until toasted, water and turn sections O O inside out. Carbohydrate 15g Fiber 3g Protein 4g about 2 to 3 minutes. Place panko in medium bowl; add parmesan and thyme Pomegranate Vinaigrette leaves and set aside. 1/2 cup pomegranate juice In same skillet, melt the remaining 1 tablespoon Dierbergs sugar 3 tablespoons balsamic vinegar 1 tablespoon butter. Add shallot; cook 2 teaspoons Dijon mustard stirring frequently until softened, about 1/2 teaspoon coarse salt 5 minutes. Place shallot in bowl with Freshly ground black pepper greens. In same skillet, combine cream, 1/4 cup Dierbergs extra virgin olive oil garlic, and thyme sprigs. Bring to a Carefully separate seeds simmer; cook stirring occasionally until from the bitter membrane In 2-cup glass measure, whisk together mixture thickens and reduces to 1 cup, so they don’t burst. The all ingredients except olive oil. Whisking about 7 to 9 minutes. Strain and discard membrane will float and vigorously, add oil in slow, steady stream thyme sprigs and garlic. Stir in salt, pepper , the seeds will sink. until well blended. and nutmeg. Pour mixture over greens; Use slotted spoon to skim Makes about 1 cup gently toss until well mixed. Place in off floating membrane; 9 x 13-inch baking dish that has been discard membrane. lightly coated with no-stick cooking Drain seeds in fine mesh spray. Sprinkle remaining 1/2 cup gruyère strainer.

Refrigerate seeds in airtight container up to 5 days or DIERBERGS MARKETS, INC. R PAGE 10 PAGE 11 R DECEMBER 2013 freeze up to 3 months. RECIPES RED & GREEN holiday sides simple and stylish holiday entrées (continued from page 11) As you plan your holiday dinner, why not do something really different? Keep it simple! Sure – you can spend hours Roasted Beets in the kitchen – trussing, fussing, sautéing, and stirring – and missing out on all the fun. Enough, already! This year, and Carrots opt for special entrées like these that are so easy and make such a delicious statement that you can relax and enjoy yourself as much as your guests. Roasting brings out the earthy sweetness and jewel-tone colors in these venerable vegetables. Finish them with a drizzle of Garlic Herb mustard vinaigrette for a superb side dish. Eye of Round Roast 3 medium red beets A savory slathering of Dijon mustard, 1 pound carrots, cut diagonally 1/4 inch thick garlic, and herbs gives this lean beef roast Olive oil no-stick cooking spray bold flavor. It’s at its very best cooked 1/2 teaspoon Dierbergs sugar just to medium and sliced very thinly. 1/2 teaspoon coarse salt Freshly ground black pepper 1 eye of round beef roast (about 3 pounds) 1 2 tablespoons white balsamic vinegar or /4 cup Dijon mustard lemon juice 2 tablespoons prepared horseradish 2 tablespoons minced shallot 4 large cloves garlic, minced 1 tablespoon Dierbergs extra virgin olive oil 1 teaspoon dried thyme 1 teaspoon Dijon mustard 1 teaspoon dried parsley flakes 1 1 teaspoon honey /2 teaspoon dried oregano Freshly ground black pepper Peel and trim beets; cut in half from 1 cup dry red wine stem to root. Place cut-side down; slice 1 cup beef broth 1/2 inch thick. Place beets and carrots Trim and discard visible fat from meat. In in single layer on foil-lined jellyroll pan. small bowl combine Dijon, horseradish, Lightly coat with cooking spray and garlic, thyme, parsley, and oregano. Spread season with sugar, salt, and pepper; Dijon mixture over beef; season with toss to coat. Roast in 450˚F. oven stirring pepper. Place beef in oven-proof skillet. occasionally until vegetables are tender, Roast in 325°F. oven until internal about 20 to 25 minutes. temperature is 140°F. for medium, 1 In small bowl, whisk together remaining about 1 /2 to 2 hours. ingredients; toss with hot vegetables. Place roast on cutting board. Cover and Makes 6 servings let stand 10 minutes before slicing very Per serving: Calories 77 O Fat 3g thinly across the grain. Cholesterol 0mg O Sodium 254mg Place skillet with drippings over medium Carbohydrate 13g O Fiber 3g O Protein 1g In large skillet, heat olive oil over medium- Holiday high heat. Add Brussels sprouts; cook heat. Add wine; stir to scrape browned Reprinted from Dierbergs Healthy Cookbook. Brussels Sprouts stirring often until crisp-tender and lightly bits from bottom of pan. Cook until browned, about 7 minutes. Add bell reduced by half, about 4 to 5 minutes. A splash of balsamic vinegar and a shower pepper and garlic; cook stirring often Add broth; cook until heated through, of crunchy pine nuts give these tasty little until softened, about 3 to 5 minutes. about 2 to 3 minutes. Serve with beef. cabbages an Italian twist. Pictured on Add vinegar; cook for 1 minute. Season Makes 10-12 servings page 13. with salt and pepper. Place in serving Per serving: Calories 153 O Fat 3g bowl; sprinkle parmesan and pine nuts 1 tablespoon Dierbergs olive oil or butter Cholesterol 60mg O Sodium 265mg over top. 11/2 pounds Brussels sprouts, trimmed Carbohydrate 1g O Fiber <1g O Protein 23g and halved Makes 6-8 servings 1/2 cup diced red bell pepper O 2 cloves garlic, minced Per serving: Calories 66 Fat 3g O 3 tablespoons white balsamic vinegar Cholesterol 2mg Sodium 308mg O O 1 teaspoon coarse salt Carbohydrate 9g Fiber 3g Protein 4g Freshly ground black pepper 1 /4 cup Dierbergs shredded parmesan HOLIDAY BRUSSELS SPROUTS cheese Roasted (recipe page 12) 1 /4 cup pine nuts or Dierbergs slivered FROM OUR Brussels almonds, toasted (optional) DELI Sprouts See page 25. PAGE 13 R DECEMBER 2013 RECIPES simple and stylish holiday entrées (continued from page 13) 2

1

Italian Sausage-Stuffed Pork Loin Smoky applewood bacon on the outside, sweet and savory sausage on the inside , 3 this beautifully simple roast is a celebration of all things pork!

1 boneless center-cut pork loin roast (about 2 to 2 1/2 pounds) 1 pound Dierbergs Signature bulk mild Italian sausage 8 slices Dierbergs Signature thick-sliced applewood smoked bacon

1. Using sharp knife, make horizontal cut 1/2 inch from bottom of roast, cutting to within 1/2 inch of opposite edge. Roll roast exposing cut surface. Continue cutting and rolling to make flat piece of meat. With meat mallet, lightly pound meat to even thickness.

Press sausage over meat. 2. Roll up jellyroll-style toward first cut edge. CREAMY BARLEY PILAF 3. Wrap bacon around outside of roll (recipe page 16) securing with wooden picks. Place roast on rack in shallow roasting pan. Roast in 375°F. oven until internal temperature is 155°F., about 1 to 1 1/2 hours. Cover and Season hens with salt and pepper. In let stand 15 minutes before slicing. Pan-Seared Cornish large skillet, heat olive oil over medium- Lemon Tarragon Cream Sauce Makes 8 servings Hens with Lemon high heat. Add hens skin-side down; 2 tablespoons minced shallot Per serving: Calories 267 O Fat 13g cook in batches until golden brown, 1 large clove garlic, minced Tarragon Cream Sauce Cholesterol 108mg O Sodium 491mg about 7 minutes per side. Place hens 1/2 cup dry white wine Carbohydrate 1g O Fiber 0g O Protein 34g Hosting a smaller gathering? Crisp, golden skin-side up on foil-lined jellyroll pan; 1/2 cup heavy whipping cream brown hens and a luscious lemony cream reserve skillet with drippings for Sauce. 1 tablespoon fresh lemon juice sauce make a festive entrée that’s dressed Bake hens in 350°F. oven until internal 1 teaspoon minced fresh tarragon temperature of breast is 170°F., about to impress. Place reserved skillet with drippings over 15 to 20 minutes. Serve with Lemon medium-high heat. Add shallot and garlic; 2 frozen Cornish hens (about 1 1/2 pounds Tarragon Cream Sauce. Garnish with cook stirring often for 1 minute. Add wine each), thawed and cut in half lemon slices and tarragon sprigs. 1 and stir to scrape browned bits from /2 teaspoon salt Makes 4 servings 1/4 teaspoon ground black pepper bottom of pan; bring to a boil. Cook 2 tablespoons Dierbergs olive oil Per serving: Calories 608 O Fat 47g until reduced by half, about 5 minutes. Lemon Tarragon Cream Sauce Cholesterol 251mg O Sodium 431mg Stir in cream, lemon juice, and tarragon; (recipe follows) Carbohydrate 3g O Fiber <1g O Protein 36g cook stirring often until slightly thickened, Lemon slices about 10 minutes. Serve over Pan-Seared Fresh tarragon sprigs TIP Use a regular skillet, not a Cornish Hens. nonstick skillet, to get beautifully Makes about 2/3 cup browned and crisp Cornish hens.

DIERBERGS MARKETS, INC. R PAGE 14 RECIPES RECIPES beyond potatoes There are so many things to love about holiday dinners, especially all of those glorious side dishes. Sure, it’s great to Sweet Potato have all of those lovely vegetables, but sometimes you crave something a bit more, um…“substantial.” Accent your Soufflés Brûlée holiday table with one of these satisfying additions. There’s something here for every taste. Crack through the crisp broiled sugar topping and dig into light, fluffy sweet In large skillet over medium heat, cook potatoes accented with a hint of whiskey. Creamy Barley Pilaf HEALTHY TIP Substitute bacon stirring frequently until crisp. With 3 tablespoons Dierbergs olive oil Slow simmering and an occasional stir slotted spoon, remove bacon and drain 3 medium to large sweet potatoes for the butter and omit pecans. morphs the hearty, chewy texture of on paper towels; reserve drippings. In (about 12 ounces each) O barley into a creamy, risotto-style side. Per serving: Calories 164 Fat 4g same skillet, heat 1 tablespoon of the 1 cup firmly packed Dierbergs brown sugar O 1 Toasted pecans bring out more of the Cholesterol 0mg Sodium 461mg bacon drippings over medium-high heat. /4 cup Dierbergs butter, softened Carbohydrate 27g O Fiber 5g O Protein 5g rich, nutty flavor. Pictured on page 14. Add bell peppers and onion; cook stirring 3 large Dierbergs eggs often until softened, about 3 to 4 minutes. 2 to 4 tablespoons whiskey 1 1/4 cup Dierbergs butter Add corn, thyme, salt, and pepper; cook /2 teaspoon ground cinnamon 11/2 cups finely chopped onion Savory Corn and Bacon Freshly grated nutmeg stirring often for 3 minutes. Cool slightly. 1 11/2 cups medium pearl barley Bread Pudding /3 cup raw sugar (not quick cooking) In large bowl, whisk together eggs and Pierce sweet potatoes several times 2 to 3 cloves garlic, minced This festive cousin of dressing and stuffing half-and-half. Add bread cubes, corn with tines of fork. Microwave (high) 2 cartons (32 ounces each) reduced-sodium starts with plenty of crisp bacon. Loaded mixture, and cooked bacon; toss until 15 to 16 minutes or until tender. Let chicken or vegetable broth with sweet corn and colorful bell peppers , well mixed. Place in 8-inch square baking 1 cup Dierbergs chopped pecans, toasted potatoes stand 15 minutes; peel. Place it’s sure to become a holiday favorite. dish that has been lightly coated with 3 tablespoons chopped fresh parsley in large bowl; mash with potato masher. no-stick cooking spray. Bake in 350°F. 1/2 teaspoon salt (optional) Add brown sugar and butter; stir until 10 slices bacon, chopped oven until center is set and top is lightly 1 cup finely chopped green bell pepper well mixed. browned, about 45 minutes. Serve warm . In large saucepan, melt butter over 1 cup finely chopped red bell pepper Makes 8 servings medium-high heat. Add onion; cook 1/2 cup finely chopped onion In medium bowl, whisk together eggs, stirring often until onion wilts, about 2 cups Dierbergs frozen corn, thawed whiskey, and spices. Add to mashed Per serving: Calories 295 O Fat 16g 3 to 4 minutes. Add barley and garlic; and drained potatoes; stir until well mixed. Divide Cholesterol 128mg O Sodium 558mg cook stirring constantly until barley is 11/2 teaspoons dried thyme Carbohydrate 27g O Fiber 2g O Protein 12g mixture among eight 4-ounce ramekins lightly browned, about 1 to 2 minutes. 1/2 to 1 teaspoon coarse salt that have been lightly coated with Add broth; bring to a boil. Reduce heat, Freshly ground black pepper no-stick cooking spray. Bake in 375°F. cover, and simmer stirring occasionally 4 large Dierbergs eggs, lightly beaten oven until puffed and centers are set, 2 cups half-and-half until liquid is absorbed and barley is about 35 to 40 minutes. Sprinkle raw 1 Dierbergs French Demi Baguette, tender, about 60 to 70 minutes. Stir in sugar over tops; broil 6 inches from heat cut into 3/4-inch cubes (6 cups) pecans, parsley, and salt. Serve warm. source until sugar has melted, about Makes 8-10 servings 2 to 3 minutes. Makes 8 servings Per serving: Calories 245 O Fat 13g O Cholesterol 12mg Sodium 461mg Per serving: Calories 312 O Fat 8g O O Carbohydrate 28g Fiber 6g Protein 6g Cholesterol 85mg O Sodium 71mg Carbohydrate 56g O Fiber 3g O Protein 5g

TIP A small kitchen torch is a great way to caramelize sugar. Working with one Soufflé at a time, hold the torch so that the flame is 2 inches above the surface. Direct the flame so that the sugar melts and caramelizes.

MAKE-AHEAD TIP Assemble Sweet Potato Soufflés as directed; do not bake. Cover and chill up to 24 hours. Uncover and bake as directed.

Savory NEW ITEMS Herb Roasted Creamy whole Grain Sweet Potatoes Two Layer FROM DELI Mushroom with Caramelized Potato Bake Pilaf Onions DIERBERGS MARKETS, INC. R PAGE 16 FROM DIERBERGS KITCHEN & DELI BOB’S SIGNATURE SMOKEHOUSE APPETIZERS BBQ APPETIZERS & DIPS Smoked fresh daily over Apple and Cherry Wood. MAKING ENTERTAINING EASY! To ensure availability, order 48 hours in advance.

SUCCULENT SMOkED SALMON SIDE (AVERAGE 2 - 2 1/2 LBS.) Expertly trimmed, smoked and lightly glazed with our Signature Brown Sugar Smoker Glaze.

PERFECT FOR PARTY SLIDERS! SIGNATURE SMOkED MEATS

1 NEw! SMOkED SMOkED RIB TIPS 1. NEw! CHICkEN wINGS Sauced with our Signature SPECIALTY ENCRUSTED BOB’S Honey BBQ Sauce. CHICkEN BREAST BITES SMOkED WITH CHOICE OF SAUCE OR GLAZE: • Coconut Encrusted with •Mango Chipotle Glaze Sweet & Sour Sauce SALMON •Hot Buffalo SPREAD •Honey BBQ Sauce • Parmesan Encrusted with •Brown Sugar Smoker Glaze Marinara Sauce

2. PINwHEEL SMOkED jUMBO APPETIZER BITES SHRIMP Signature spice rubbed and 3. STUFFED MUSHROOMS glazed with our Brown Sugar Smoker Glaze. 4. GRILLED CHICkEN SATAY SkEwERS SERVING SUGGESTION: with Thai Peanut Sauce or 2 3 4 Serve with our Signature Sesame Teriyaki Sauce. Berry Chipotle Sauce.

Order in store OR AT Dierbergs.com PAGE 19 R DECEMBER 2013 HEAT & SERVE SIGNATURE BREADED SPECIALTY NEw! APPETIZER DIPS MINI CHEESE TORTES CANNELLONI BITES BREADED RAVIOLI MINI BAVARIAN • Four Cheese Spinach • Honey Pecan Craisin wITH MARINARA • S pinach Artichoke with Marinara wITH STADIUM Artichoke Dip • Apricot Goat Cheese • Italian Beef & Cheese • Traditional Meat and Cheese CHEESE SAUCE • M ushroom and Onion Goat • Caramelized Onion Garlic Herb • Chicken Artichoke • J alapeño Cream Cheese Cheese Dip Goat Cheese • Hot Buffalo Chicken Dip • Classic Artichoke Parmesan Dip • Chipotle Tex-Mex Cheese Dip NEw! SMOkED GOUDA CHEESE SPREAD

ITALIAN ANTIPASTO SkEwERS Served with Balsamic Vinaigrette Special Order Only: PETITE PASTRY CUP BRIE EN CROûTE 48-hour notice required. APPETIZERS • Cranberry Walnut NEw! SEASONAL • Four Cheese Spinach Artichoke • Plain HOLIDAY SPREADS • Seafood Crab • Caramel Apple Pecan • Pumpkin & Spice • Artichoke Parmesan • Raspberry Almond • Cranberry Holiday • Cheddar Pecan Ready to bake and serve. • Caramel Apple Simply bake and serve!

NEw! LAYERED BUFFALO CHICkEN CHEESE DIP FOR COMPLETE ITEM A unique dip served chilled! DESCRIPTIONS AND PRICING VISIT in store OR FRESH-MADE BENTO SUSHI Dierbergs.com NEw! HERB PARTY PLATTERS GOAT CHEESE SPREAD Order in store or online at Please order 48 hours in advance. Dierbergs.com. Menu available through December 31, 2013. Special Order Only: 48-hour notice required. Order in store OR AT Dierbergs.com FROM DIERBERGS KITCHEN & DELI EASY HOLIDAY ENTERTAINING LET US DO THE COOKING! SUGGESTED MEAL: CHRISTMAS COMPLETE MEALS, HONEY-CRUSTED ™ SLICED HAM with Honey Pineapple Glaze ENTRÉES & SIDES Fresh Green Beans Amandine JUST HEAT, SERVE AND ENJOY! Creamy Two-Layer Potato Bake $46.99 Cranberry Walnut Fresh Garden Salad Serves Four Rolls with Honey Maple Butter ($92.99 Serves Eight)

DELI MENU FOR COMPL ETE ME AL S Meals include choice of entrée, three side dishes and dinner rolls with our Signature Honey Maple Butter. SMALL MEAL: SERVES 4 R LARGE MEAL: SERVES 8 COMPLETE PICK ONE PICK THREE MEALS STARTING AT JUST ENTRÉES SIDE DISHES $44.99 PHOTOS ON PG. 24 PHOTOS ON PG. 25 NEW! Herb Encrusted Pork Loin Roast Broccoli, Cauliflower & Carrot Medley with Cranberry Cabernet Sauce with Cheddar Cheese Sauce Butterball ® Whole Roasted Turkey NEW! Savory Whole Grain Mushroom Pilaf Boneless Breast of Turkey WITH CHOICE OF: NEW! Roasted Sweet Potatoes • Savory Poultry Gravy & Caramelized Onions • Cranberry Cabernet Sauce NEW! Creamy Two-Layer Southern-Style Corn Soufflé Slow-Roasted Beef Brisket Au Jus Potato Bake SUGGESTED MEAL: Fresh Green Beans Amandine Honey-Crusted ™ Boneless Sliced Ham Herb Roasted Red Skin THANkSGIVING with Honey Pineapple Glaze Potato Wedges Classic Green Bean Casserole Boneless Breast of Turkey Roasted Boneless Pork Loin Honey Maple Glazed Baby Carrots Roasted Brussels Sprouts with Gravy WITH CHOICE OF: Cranberry Walnut Fresh Fresh Vegetable Medley Roasted Sweet Potatoes and • Sherry Wine Demi-Glace Sauce Caramelized Onions • Bourbon Glazed Apples Garden Salad Cranberry-Apple Bread Stuffing Smoked Spiral-Sliced Turkey Breast Homestyle Mashed Potatoes Roasted Brussels Sprouts with Honey Pineapple Glaze Traditional Bread Stuffing Rolls with Honey Maple Butter Succulent Prime Rib Cranberry-Apple Bread Stuffing TO ORDER with Sherry Wine Demi-Glace and Praline Sweet Potato Casserole $44.99 COMPLETE MEALS FOR 4 or 8 Horseradish Sauces Serves Four MEALS STARTING AT JUST $44.99 ($89.99 Serves Eight) Entrées and sides from ALL ENTRÉES AND SIDES ALSO AVAILABLE Á LA CARTE Dierbergs Deli Menu. All foods are prepared fresh to order, ready to heat and serve. For complete meals, Order in store OR AT Dierbergs.com Please order 48 hours in advance. Menu available through December 31, 2013. OR PLACE YOUR ORDER see opposite page. AT OUR DELI COUNTER ALL DELI ITEMS FROM DIERBERGS KITCHEN & DELI FROM DIERBERGS KITCHEN & DELI HEAT, SERVE COMPLETE & ENjOY! DELI MENU ENTRÉES MEALS DELI MENU SIDE DISHES STARTING AT JUST AVAILABLE Á LA CARTE OR WITH COMPLETE MEAL AVAILABLE Á LA CARTE OR WITH COMPLETE MEAL $44.99

ROASTED SUCCULENT SLOw-ROASTED HERB ROASTED HONEY HOMESTYLE BONELESS PRIME RIB BEEF BRISkET NEw! CREAMY TwO-LAYER RED SkIN MAPLE GLAZED MASHED PORk LOIN AU jUS POTATO BAkE POTATO wEDGES BABY CARROTS POTATOES

NEw! SAVORY BROCCOLI, TRADITIONAL CRANBERRY wHOLE GRAIN CAULIFLOwER & BREAD wALNUT FRESH MUSHROOM PILAF CARROT MEDLEY STUFFING GARDEN SALAD SMOkED SPIRAL-SLICED HONEY-CRUSTED™ NEw! HERB ENCRUSTED PORk TURkEY BREAST BONELESS SLICED HAM LOIN ROAST

MAKES A GREAT GIFT! TRADITIONAL TURkEY DINNER FRESH PRALINE CLASSIC FRESH SOUTHERN- (Pre-set menu – no substitutions please.) VEGETABLE SwEET POTATO GREEN BEAN GREEN BEANS STYLE • 12-14 lb. Butterball ® Roasted Turkey MEDLEY CASSEROLE CASSEROLE AMANDINE CORN SOUFFLÉ • Homestyle Turkey Gravy, 2 lbs. • Homestyle Mashed Potatoes, 4 lbs. • Fresh Cranberry-Orange Relish, 1 1/2 lbs. FOR COMPLETE ITEM • Traditional Bread Stuffing, 3 lbs. DESCRIPTIONS AND • Bake & Serve Homestyle Rolls (16 ct.) PRICING VISIT in store OR $69.99 Serves 8-10 BUTTERBALL® wHOLE ROASTED TURkEY NEw! ROASTED ROASTED CRANBERRY- Dierbergs.com SwEET POTATOES & BRUSSELS APPLE BREAD Please order 48 hours in advance. CARAMELIZED ONIONS SPROUTS STUFFING Menu available through December 31, 2013.

Order in store OR AT Dierbergs.com PAGE 25 R DECEMBER 2013 WE’LL MAKE IT SIMPLE! FROM OUR MEAT DEPARTMENT RAW, READ Y-TO-COOK ENTRÉES COOKING A SPECIAL ENTRÉE HAS NEVER BEEN SO EASY!

FROM OUR MEAT DEPT. Our culinary team created a signature collection of raw meat entrées that are fully prepared and ready to cook and serve. THE EASY MEAL 4-STEP PLAN Order online or at our 1 meat department counter Add side dishes and 2 a sauce from our Kitchen & Deli Pop it in the oven and 3 bake as instructed 4 Serve & Enjoy! BACON-wRAPPED Available by Special Order STUFFED jALAPEÑO PEPPERS only with 48-hour notice. Great for entertaining! Great with our Berry Chipotle Sauce.

BEEF FLANk BALLOTINE ROAST We start with a lean, well-trimmed boneless flank steak pounded for an extra tender bite. Three varieties: Spinach & Swiss Cheese; Asparagus, Roasted Red Pepper, Spinach and Provel Cheese; or Surf and Turf READY TO COOk: filled with savory Seafood Crab Stuffing. All special order entrées are packaged in ready-to-roast foil containers. TO ORDER

Premium Seasoned All-Natural Fresh Whole Turkey – Your search for the perfect bird is over! We start with the finest, fresh, all-natural turkey. It’s then perfectly seasoned and filled with an aromatic vegetable and herb bouquet of onions, celery, sage, thyme, parsley and rosemary. Simply roast, carve and serve! (Baking instructions included).

Order Early! Quantities are limited. Order a minimum of 48 hours THERE’S MORE in advance. Thanksgiving availability: 11/14 through 11/27. TO THIS MENU Christmas availability: 12/17 through 12/24. For a complete menu of raw, ready-to-cook entrées Two Sizes: 12-14 lbs. $34.99 (serves up to 12) from our Meat Department, 18-20 lbs. $49.99 (serves up to 18) visit Dierbergs.com or any MINI CROwN ROAST OF PORk Dierbergs store. The turkey’s not complete without gravy and Complete Your Meal! Our succulent, boneless center-cut pork loin roast is wrapped Over 50 entrées stuffing. Order these from our Kitchen & Deli or online at Dierbergs.com . and tied with a strip of Frenched St. Louis-style spare ribs. It’s to choose from. Turkey Gravy $2.99 (16 oz. pkg.) a delicious entrée duo! Order Cranberry- Apple Bread Stuffing Cranberry-Apple Bread Stuffing $15.99 (3 lb. pkg.) All Specialty Meats are prepared fresh to order, ready to cook. separately from deli menu. Please order 48 hours in advance. Menu available through December 31, 2013. Order in store OR AT Dierbergs.com PAGE 27 R DECEMBER 2013 FROM OUR SEAFOOD DEPARTMENT READY TO SERVE OR BAKE AND SERVE! Order online

SIGNATURE 31 4-69 2-2000 ENCRUSTED SHRIMP Toll Free 1- 80 0- 84 4- 6007

SALMON BURGER SALMON OR SHRIMP BITES FLORENTINE CUPS •Feta Spinach Succulent shrimp or salmon •Poinsettias •Southwest Chipotle & savory, cheesy Florentine •Floral •Asian Teriyaki filling in crispy fillo cups. Arrangements Includes dipping sauce. •Plants •Fruit & Gift Baskets

Six delectable varieties, including our new holiday favorites: •German Chocolate NEw! •Mint Chocolate SMOkED SALMON (For a limited time) APPETIZER PLATTER MINI GENUINE CRAB CAkES Mini bite-size crab cakes served with our Signature Rémoulade Sauce.

FOR COMPLETE ITEM DESCRIPTIONS AND PRICING VISIT in store OR GLAZED BACON-wRAPPED SCALLOPS OR SHRIMP Dierbergs.com •Sweet Bourbon Glaze SIGNATURE SEAFOOD Please order 48 hours in advance. •Sesame Teriyaki Glaze Menu available through CRAB-STUFFED •Spicy Mango Chipotle Glaze December 31, 2013. jUMBO SHRIMP Red Velvet OR SEA SCALLOPS CUPKAKES DATE Holiday Cooking Cl ss... NIGHT: MAkE IT A NEw TRADITION! Cooking Under RBERG IE GS D With 6 schools and more than 250 November and The M stletoe December Classes , there’s something for everyone!

S HERE’S jUST A TASTE OF OUR HOLIDAY CLASSES... C G H N OO KI L OF COO THE PERFECT SwEET It’s the perfect TRADITIONS... School of Cooking HOLIDAY wINE GINGERBREAD HOUSE holiday gift! CELEBRATION (Parent & Child Grades K-4th) Don’t just have dinner GIFT together, make dinner together. CARD REGISTER FOR THESE CLASSES NOw AT Dierbergs.com · Ring in the Holidays · For Chocolate Lovers •Adult Classes · Smoky Mountain Christmas •Date Night · The Best Holiday Meal Ever •Kids in the Kitchen · Traditional Holiday Dinner To register for one or for all, v sit Dierbergs.com HAVE YOUR HOLIDAY PARTY AT OUR PLACE! NO MESS. NO STRESS. Just send out your invitations and enjoy the holidays with friends and AT DIERBERGS DES PERES family. We’ll help you plan your event. During the holidays. Or anytime.

COOkIE •BEAM FAMILY CHRISTMAS wORkSHOP ONE DOUGH, •wOMEN, SCOTCH & DINNER FOUR POSSIBILITIES •MERRY kAHLÚA TO YOU CALL Chef Check out our Holiday Class Schedule in stores and Marianne Moore, Dierbergs Des Peres REGISTER AT Culinary Event Center Manager OR CALL: Mo. 636-812-1336 or Ill. 618-622-5353 at 31 4-23 8-0440 DIERBERGS MARKETS, INC. R PAGE 30 [email protected] CONTEMPORARY RECIPES RECIPES ITALIAN See Francine on

Monday, Dec. 9, 7:30 p.m. KMOV Channel 4 Split each into 2 pieces. Line FROM PERUGINA CHOCOLATIER FRANCINE SEGAN Baci Perugina Tiramisu bottom of 8-inch square glass baking dish with single layer of ladyfingers, cutting Most people would agree that a luscious dessert makes life sweet. And Every layer of this classic Italian “pick me up” dessert is kissed with hazelnuts and ladyfingers as needed to fit dish. In small in Italy, LA DOLCE VITA – the sweet life – is even more so when dessert is chocolate. bowl, dissolve espresso powder in hot something c hocolate. We aske d ITALIAN FOOD, WINE AND CHOCOLATE EXPERT, water; stir in liqueur. Brush mixture over 6 pasteurized egg yolks ladyfingers until saturated. Spread a FRANCINE SEGAN to share some of her favorite chocolate specialties. 1/3 cup Dierbergs sugar generous cup of the mascarpone mixture And, trust us – you won’t want to miss a single bite. BUON APPETITO! 3 containers (8 ounces each) mascarpone, over top; sprinkle half of the candies over softened mascarpone. Repeat to form 1 more 2 packages (3 ounces each) frozen layer of espresso-brushed ladyfingers, ladyfingers, thawed BACI was created by Luisa Spangoli, co-founder of Perugina, in 1922. mascarpone mixture, and remaining 1/2 cup hot water The word “Baci” means kisses in Italian and nearly 100 years after its 2 teaspoons instant espresso powder candies. Top with remaining espresso- creation, the recipe for Baci remains unchanged: a h eart of gianduia 1/4 cup Baci Liqueur (recipe follows) or brushed ladyfingers and mascarpone (a luscious blend of chocolate and hazelnut cream) dotted with dry marsala mixture. Cover and chill overnight. Just more chopped hazelnuts, then cloaked in silky dark 1 bag (5 ounces) Baci Perugina Dark before serving, sprinkle grated chocolate chocolate and crowned with a whole hazelnut. Chocolate Candies, finely chopped over top. If desired, garnish with berries. Cover Recipe! (9 or 10 Baci Candies) Makes 9 servings Legend says that Perugina’s founder, Luisa Spagnoli, 1/2 of 3.5-ounce bar Perugina Luisa Dark Baci Perugina would wrap secret love messages around each Chocolate, grated Per serving: Calories 598 O Fat 48g Baci she created for her lover. Baci are still Sliced strawberries (optional) Cholesterol 263mg O Sodium 78mg MEET Swirl Cheesecake produced in the Italian hill town of Perugia, Carbohydrate 32g O Fiber 1g O Protein 11g near the historic home of St. Valentine, In medium bowl with hand mixer, FRANCINE SEGAN Talk about putting some love into beat egg yolks and sugar at medium where each one continues to be wrapped As you surf for something fun to dessert! Rich, creamy, and swirled with speed until thickened, about 5 minutes. with a note that reflects sentiments of watch, chances are you have locked deep, dark chocolate, each slice of this love and affection. Beat in mascarpone at low speed onto a show featuring chocolate glorious Cheesecake is showered with just until smooth. Baci – dark chocolate kisses, that is! expert Francine Segan. She has appeared on many of your favorites, FOR CRUST In work bowl of food Pour half of the Filling into prepared Crust . CRUST including The Today Show , Sunday processor fitted with steel knife blade, Place 6 tablespoons of the chocolate 1 package (2 ounces) chopped hazelnuts, Morning with Charles Osgood, process hazelnuts until finely ground. mixture in dollops over Filling. Using table toasted the History and Discovery Channels, Add graham crackers; pulse until finely knife, swirl chocolate through Filling to 9 whole chocolate graham crackers, crushed PBS, and of course, the Food Network . 6 tablespoons Dierbergs butter, melted ground. With machine running, add marbleize. Repeat with remaining Filling We are delighted to have her as our butter through feed tube in slow, steady and chocolate. Bake in 325°F. oven until special guest on Everybody Cooks , FILLING stream; process until evenly moistened. edges are set and center is almost set, on Monday, December 9. 1 cup Dierbergs sugar Press mixture firmly into bottom and about 55 to 65 minutes. Turn oven off. 1 tablespoon cornstarch 11/2 inches up sides of prepared pan. Bake Leave Cheesecake in oven with door ajar 1 tablespoon instant espresso powder Francine was trained at the for 30 minutes. Loosen edges of cake 1 tablespoon hot water in 350°F. oven for 10 minutes; set aside. legendary Perugina Scuola del 3 packages (8 ounces each) Dierbergs Reduce oven temperature to 325°F. from pan with sharp knife. Cool on Cioccolato in the heart of Italy. cream cheese, softened wire rack to room temperature. An acclaimed food historian and FOR FILLING In small bowl, stir together 1 container (8 ounces) mascarpone, softened cookbook author, Francine writes sugar and cornstarch; set aside. In second Slice 16 of the Baci Candies into 3 pieces; 4 large Dierbergs eggs extensively on chocolate, including small bowl, dissolve espresso powder in arrange over top of Cheesecake. 1 bar (3.5 ounces) Perugina Bittersweet presentations at the Smithsonian Chocolate, coarsely chopped hot water; set aside. In large mixer bowl, FOR GANACHE In 1-cup glass measure, Institute in Washington, DC, and 1/3 cup heavy whipping cream beat cream cheese, mascarpone, and cooking classes at Eataly and the sugar mixture at high speed scraping combine the Dark Chocolate and cream. Institute of Culinary Education in 2 bags (5 ounces each) Baci Perugina Dark bowl often until light and fluffy. Beat Microwave (medium – 50% power) Chocolate Candies New York City. in espresso at low speed scraping bowl 1 minute. Let stand 1 minute; stir until chocolate is melted and smooth. Drizzle GANACHE often until well mixed. Add eggs one Ganache over Baci on Cheesecake. Chill Francine specializes in Italian food 1/2 of 3.5-ounce bar Perugina Luisa Dark at a time beating at low speed just and wine. In December 2009 she Chocolate, coarsely chopped until blended; set aside. overnight. Remove springform ring before serving. Store in refrigerator. was named USA “ambassador” 3 tablespoons heavy whipping cream for Italian sweets by Italy’s In 2-cup glass measure, combine the Makes 16 servings National Association of Industrial Wrap foil under bottom and around Bittersweet Chocolate and cream. Calories 549 O Fat 43g Confectioners. Her most recent outside of 9-inch springform pan to Microwave (medium – 50% power) Per serving: Cholesterol 135mg O Sodium 225mg book on Italian desserts is titled, collect any drips during baking; set aside. 1 minute. Let stand 1 minute; stir until Carbohydrate 37g O Fiber 2g O Protein 8g Dolci: Italy’s Sweets . She has chocolate is melted and smooth. graciously shared several of her irresistible chocolate recipes, just in DIERBERGS MARKETS, INC. R PAGE 32 time for your holiday celebrations. RECIPES ? E (continued from page 33) T

A warms in your hands. (The key to nicely Hazelnut rounded cookies is a fairly dry dough.) Baci Perugina Liqueur Baci Perugina Martini L Chocolate Kisses Place the balls on parchment-lined baking Make this sweet, creamy chocolate Celebrate the season – or anything else –

O sheets about 2 inches apart. Put the filled hazelnut liqueur now to enjoy during with this dreamy cocktail swirled with baking sheets in the refrigerator while the holidays. Sip it neat, drizzle it into chocolate. Cin cin! C These delightful hazelnut cookies are you repeat with the second disc of dough . desserts, or create a fabulous cocktail. Be sure to make an even number of balls , Chocolate syrup, chilled O sandwiched with dark chocolate. Wonder Oh, the possibilities! Click. Search. Cook! 1/2 cup Baci Perugina Liqueur if Santa finds any of these when he stops as you’ll need two to make one Baci . BONUS WEB RECIPE 1 cup Smirnoff Vodka (see recipe) H in Italy? Bake the chilled cookies in preheated 4 Baci Perugina Dark Chocolate Candies 1/2 cup half-and-half at Dierbergs.com

C • 2 packages (2 ounces each) chopped 350°F. oven for about 10 to 13 minutes, 1/2 cup Dierbergs whole milk 2 tablespoons Hiram Walker Crème de Perugina Chocolate 1/4 cup Dierbergs sugar Cacao liqueur Winter Fruit Salad

F hazelnuts, toasted until just light golden. Keeping cookies 2 tablespoons Smirnoff Vodka or 1 1/2 cup sugar on the parchment paper, slide them off O 3 In blender container, combine 1/4 cup of Vanilla Vodka /4 cup flour the baking sheets and onto a cool surface 7 tablespoons butter, diced the Vodka and Baci; blend until smooth. E to stop them from cooking further. Let Drizzle chocolate syrup in decorative 1 bar (3.5 ounces) Perugina Luisa Dark Add the remaining Vodka. Place mixture

D cool to room temperature before filling. Chocolate in covered container; let stand at room design into 2 martini glasses. Fill cocktail

A shaker halfway with ice. Add remaining Put the chocolate in a small bowl and temperature overnight . Strain vodka ingredients. Shake vigorously until H Remove 2 tablespoons hazelnuts and melt it, either in a microwave or over through fine mesh strainer. set aside for other use. chilled. Strain into prepared glasses. S a saucepan of gently simmering water. In small saucepan over medium heat, Makes 2 cocktails 7 To make the Kisses, put a dollop of E Combine remaining hazelnuts ( /8 cup) bring milk just to boiling point. Add sugar ; chocolate on the flat side (the side T and 2 tablespoons of the sugar in a food stir until sugar dissolves. Cool completely. I processor and process until finely ground . that had been touching the baking R Add the remaining sugar, sift in the flour, sheet) of one and then make Add milk mixture to vodka mixture. Store

O and process until well combined. Add a sandwich by pressing another cookie in refrigerator.

V the butter and pulse until combined. onto the chocolate. Repeat with all the Makes about 1 1/2 cups

A 2 The dough will be very dense. Divide cookies. Let stand several hours until F chocolate sets up. The cookies can be the dough in half, shape into discs, wrap stored in an airtight container in a cool,

R in plastic wrap, and refrigerate for at least 2 hours, until very firm and cold. dry place for several weeks. U Makes about 3 dozen

O Unwrap one disc of dough (leave the

Y O other in the refrigerator so it stays cold). Per 2 cookies: Calories 144 Fat 10g O Pinch off a teaspoonful of the dough Cholesterol 12mg Sodium 1mg S Carbohydrate 14g O Fiber 1g O Protein 2g ’ and roll it into a small ball, about the size

T 1 of a hazelnut, a little less than /2 inch in Adapted and reprinted with permission from A diameter. Occasionally flour your hands Dolci: Italy’s Sweets by Francine Segan.

H so the dough doesn’t get too sticky as it

W 3

WHAT’S YOUR FAVORITE SHADE OF CHOCOLATE?

1 wHITE CHOCOLATE is a mix of cocoa butter, milk and sugar. When selecting white chocolate, be sure to pick one, like Perugina White, made ONLY with cocoa butter and that does not contain any other oils. 2 MILk CHOCOLATE contains condensed milk or dry milk solids along with chocolate liquor and cocoa butter. It’s much sweeter than dark chocolate, has a lighter color, and a less pronounced chocolate taste. It is easy to melt at low temperatures and stays nice and soft for fondue. 3 BITTERSwEET AND SEMISwEET CHOCOLATE are two terms for dark chocolate containing no milk. In America, we don’t 4 have one standard definition for these terms, but in general semisweet has more sugar and is sweeter than bittersweet. 4 DARk CHOCOLATE is a generic term for any chocolate that does not contain milk or milk solids. Dark chocolate comes in various degrees of sweetness. The higher the % of cocoa on the label, the more chocolatey and the less sweet. Perugina Luisa Dark, 51%, is deliciously sophisticated, with bold and complex flavors. 81% is very intense. This chocolate is for the truly passionate. PAGE 35 R DECEMBER 2013 Click. Search. Cook! BONUS WEB RECIPE RECIPES RECIPES at Dierbergs.com • Cheesy Hash Brown holiday survivor’s brunch Casserole Happy New Year! OK, the party’s over. Now it’s time to face reality and start the year off right, but certainly not Classic Diner-Style on an empty stomach. Build a serious morning-after brunch with one of our hearty entrées and round it out with terrific sides and sweets. After all, you have the rest of the year to work on those resolutions! Slingers Oh, yeah! Stay in your jammies and create this quintessential diner specialty at home . Applewood Smoked It’s everything you need to get your day Shrimp and Grits off to a great start…all on one plate! Good mornin’, y’all! Smoky shrimp, 1 package (30 ounces) frozen shredded pancetta, and white cheddar give this hash brown potatoes Salt and freshly ground black pepper Carolina classic a delicious new twist. 8 Dierbergs Signature ground round 3 cups Dierbergs milk premade hamburger patties, cooked to 2 teaspoons chicken base (Better Than desired doneness Bouillon) 8 large Dierbergs eggs, fried or cooked in 3/4 cup quick-cooking grits preferred style 1 1/2 teaspoon salt /2 cup diced onion Freshly ground black pepper 4 cans (15 ounces each) mild chili with 5 tablespoons Dierbergs butter (divided) Buttermilk Biscuits Country Sausage Gravy beans, warmed (8 cups) 1 package (8 ounces) shredded sharp white 1 package (8 ounces) Dierbergs shredded Tender, flaky southern biscuits…warm This thick, rich, creamy gravy is begging mild cheddar cheese cheddar cheese from the oven…need we say more? for a flaky biscuit…or two. 1 package (4 ounces) diced pancetta Prepare hash browns according to package 1/2 pound Dierbergs Kitchen Bob’s BBQ 2 cups Dierbergs flour 2 pounds bulk pork sausage directions. Season with salt and pepper. Smoked Shrimp (order 24 hours in 1 tablespoon baking powder 1 cup finely diced onion For each serving, spread hash browns on advance from Deli) 1/4 teaspoon baking soda 1/4 cup minced garlic 1 cup thinly sliced green onion 1 teaspoon coarse salt 1 to 2 teaspoons crushed red pepper flakes large plate. Top with hamburger patty, 1 tablespoon minced garlic 6 tablespoons Dierbergs butter, cut into 1/2 cup Dierbergs butter egg, onion, chili, and cheese. 2 tablespoons fresh lemon juice small pieces and chilled Salt and freshly ground black pepper Makes 8 servings 1 tablespoon hot pepper sauce 1 cup buttermilk 1/2 cup Dierbergs flour O 2 teaspoons minced fresh sage, OR Per serving: Calories 1034 Fat 67g O In large saucepan, bring milk and chicken In work bowl of food processor fitted 1/2 teaspoon dried Cholesterol 359mg Sodium 1762mg O O base to a boil over medium-high heat. with steel knife blade, combine flour, 2 teaspoons minced fresh thyme, OR Carbohydrate 55g Fiber 13g Protein 57g Slowly whisk in grits, salt, and pepper; baking powder, baking soda, and salt; 1/2 teaspoon dried reduce heat, cover, and cook stirring often pulse several times to combine. Add 4 cups Dierbergs milk until milk is absorbed, about 5 minutes. butter; pulse until mixture is evenly 1/2 cup minced fresh parsley Remove from heat; stir in 3 tablespoons combined and resembles coarse meal. Heat large skillet over medium-high of the butter and the cheese. Add buttermilk; pulse just until combined. FROM OUR heat; crumble pork into skillet. Add DELI DEPT. In large skillet over medium-high heat, Turn dough onto lightly floured surface; onion, garlic, and red pepper flakes; cook pancetta stirring frequently until dust top with flour and gently fold dough cook stirring frequently until pork is browned, about 5 minutes. Add shrimp, over on itself 5 or 6 times. Press dough no longer pink, about 7 minutes. Drain green onion, garlic, and lemon juice; stir into 3/4-inch-thick round. Using 2 1/2-inch off any fat. Add butter, salt, and pepper until well combined. Add the remaining round biscuit cutter, cut out biscuits. to pork; cook stirring often until butter 2 tablespoons butter and hot pepper Place with sides touching on baking melts. Sprinkle flour over top; cook sauce; cook stirring often until heated sheet. Bake in 450°F. oven until light stirring often for 5 minutes. Stir in sage 1 through, about 3 minutes. golden brown, about 10 to 12 minutes. and thyme. Slowly stir in milk /2 cup at Makes about 8 Biscuits a time, adding more milk as mixture Place grits in serving bowl; top with thickens; cook stirring often for 5 minutes . shrimp mixture. Per Biscuit: Calories 207 O Fat 10g Taste and adjust seasonings. Just before Makes 6 –8 servings Cholesterol 25mg O Sodium 404mg serving, add parsley and additional milk O O Carbohydrate 26g Fiber 1g Protein 5g if needed (gravy will thicken quickly Per serving: Calories 402 O Fat 29g upon standing). Cholesterol 118mg O Sodium 883mg Makes about 8 cups Deli Sausage Cream Gravy Carbohydrate 18g O Fiber 1g O Protein 19g TIP You can knead dough scraps Keep it simple. Creamy sausage together to make a few additional Per 1/2 cup: Calories 336 O Fat 29g gravy is available daily in our biscuits, but they will not be as tender. TIP Grits tend to thicken as they Cholesterol 61mg O Sodium 563mg self-service deli case. stand. Stir in additional milk, as Carbohydrate 9g O Fiber <1g O Protein 11g desired, for smooth texture.

DIERBERGS MARKETS, INC. R PAGE 36 PAGE 37 R DECEMBER 2013 RECIPES RECIPES holiday survivor’s brunch (continued from page 37) hair-of-the-dog bloody mary bar No brunch is complete without this classic “eye-opener.” Mix up a pitcher of our Classic Bloody Mary’s. Chilling them In medium bowl with hand mixer, beat Moscato-Glazed Overnight Banana remaining butter/sugar mixture with rum overnight makes things even easier. Then set out glasses, ice, and an assortment of embellishments, and let everybody Citrus Rum Sticky Buns at low speed until well mixed. Divide add the extras they like best. mixture between two 9-inch round The tart, fresh flavors of oranges and Bananas, pecans, gooey caramel, a cake pans that have been lightly coated grapefruit drizzled with a sweet wine splash of rum…mmm! Simply divine! with no-stick cooking spray. Sprinkle Classic Bloody Mary syrup are perfect together. 1/4 cup pecans in each pan. Place 6 Buns 41/2 cups bread flour 11/2 cups Dierbergs tomato juice 4 oranges 1/4 cup Dierbergs granulated sugar cut-side down in each pan. Cover with 3/4 cup Pearl Cucumber Vodka or 4 Ruby Red grapefruit 1 envelope ( 1/4 ounce) rapid rise yeast sheet of plastic wrap that has been plain Vodka 1 1/2 cup Dierbergs sugar (2 1/4 teaspoons) lightly coated with no-stick cooking /4 cup fresh lemon or lime juice 3/4 cup Pink Moscato or Riesling wine 1/4 teaspoon salt spray and chill overnight. 1 teaspoon Worcestershire sauce 3/4 cup Dierbergs milk Dash celery salt Use sharp knife to cut off ends of one 1 cup mashed, ripe banana (about 3 bananas) When ready to bake, let Buns sit covered orange. Place orange on flat end. Cut 2 large Dierbergs eggs in warm place until doubled in size, about In medium pitcher, combine ingredients; away peel following curve of fruit and 1 cup Dierbergs butter, softened 45 minutes. Uncover and bake in 350°F. stir briskly to combine. Chill several hours removing all white pith. Hold orange 11/2 cups firmly packed Dierbergs brown oven until lightly browned, about 20 to or overnight. Serve in tall glasses over ice. over medium bowl; cut between orange sugar 25 minutes. Let stand 5 minutes before Garnish as desired. 2 tablespoons ground cinnamon segment and membrane. Twist knife inverting onto 2 serving plates. Spread any Makes 4 cocktails 1 cup Dierbergs chopped pecans (divided) to loosen segment and lift out. Repeat sauce remaining in pans over tops of Buns. 1/2 cup spiced rum with all orange segments. Place segments Makes 12 Buns in large bowl. Repeat with remaining In large mixer bowl, combine flour, O oranges and grapefruit; chill. granulated sugar, yeast, and salt. Add Per Bun: Calories 449 Fat 17g Cholesterol 53mg O Sodium 73mg milk; beat at low speed until well mixed. Carbohydrate 62g O Fiber 3g O Protein 9g In large saucepan, cook sugar over low In medium bowl, stir together banana CUSTOMIZE heat shaking pan occasionally (do not and eggs; slowly beat into flour mixture. stir) until all sugar is melted and amber Beat at medium speed until dough forms . TO BAKE IMMEDIATELY YOUR COCkTAIL colored, about 8 to 10 minutes. Remove Continue beating until dough is smooth. Prepare Buns as directed, cover, and from heat; slowly stir in wine (mixture will Cover bowl and let rest 10 minutes. Turn let rise in warm place until doubled ADD ONE OF THESE bubble up and seize). Cook 15 minutes dough out onto lightly floured surface; in size, about 45 to 60 minutes. over medium-low heat stirring constantly knead 2 to 3 minutes. Roll dough into Bake as directed. FOR FLAVOR! until sugar melts and then simmering 12 x 16-inch rectangle. • horseradish very gently until syrupy. Immediately • hot sauce pour into 1-cup glass measure to stop In medium bowl with hand mixer, beat • wasabi cooking; let stand overnight at room butter, brown sugar, and cinnamon at • chipotle chile pepper temperature. low speed until combined. Spread half the mixture over dough; sprinkle 1/2 cup Just before serving, pour wine syrup of the pecans over top. Starting at long ADD ONE OF THESE over fruit; gently stir until well mixed. edge, roll up jellyroll-style; pinch seam GARNISHES FOR FUN! Serve immediately. to seal. Place dough seam-side down; • celery sticks Makes 8 servings using sharp knife, trim 1/2 inch from each • cocktail onions O end, then cut dough into 12 Buns. Per serving: Calories 128 Fat <1g • cucumber slices/spears O Cholesterol 0mg Sodium <1mg • green onions Carbohydrate 29g O Fiber 3g O Protein 1g • lemon/lime wedges • gherkins/dill pickles TIP If syrup thickens too much to • olives pour, microwave (high) 15 seconds. • pickled green beans/ asparagus spears • shrimp

DIERBERGS MARKETS, INC. R PAGE 38 RECIPES RECIPES

It’s CRUNCH TIME! Christmas Whether you’re watching your favorite holiday flick, glued to the game of the century, or trying to feed a house Teriyaki Christmas Carousel Crunch full of mingling guests, you can’t go wrong with a bowl of crispy, crunchy, snackable goodies. These custom blends Glazed Walnuts Carousel Crunch of delectable party mixes are perfect for all of your holiday happenings. Think outside the bowl! A package of Santa, Rudolph, and kids of all ages these sweet and salty sesame-coated will get a kick out of this crazy, colorful, Lone Star Bruschetta Mix Smoky Spiced walnuts makes a great hostess gift, too. toffee-coated combo.

Caramel Corn Grab a handful of this zesty blend and Roasted Chickpeas 1/2 cup Dierbergs sugar 21/2 cups plain animal crackers crunch your way through an evening, 1 1 We kicked up caramel corn with spicy Why not? Set out a bowl of these crisp /4 cup reduced-sodium soy sauce 2 /2 cups sticks Italian style. 1/4 teaspoon crushed red pepper flakes 1/2 cup firmly packed Dierbergs brown beef jerky, smoky jalapeño almonds, chickpeas at your next cocktail party 1 package (10 ounces) walnut halves and sugar and a dab of barbecue sauce. It’s just and watch them disappear. 1 jar (8.5 ounces) sun-dried julienned pieces 1/4 cup Dierbergs granulated sugar right for movie night, football night, tomatoes in oil 1/4 cup sesame seeds 2/3 cup dry milk powder 2 cans (15 ounces each) chickpeas Wednesday night… 2 teaspoons Italian herb seasoning 1 teaspoon coarse salt 3/4 cup Dierbergs butter, melted 4 teaspoons Dierbergs olive oil 1 bag (5.5 ounces) mini garlic bagel chips 1 bag (12.6 ounces) chocolate-coated 2 teaspoons smoked paprika Homemade Popcorn (recipe follows) 2 cups Dierbergs crunchy toasted rice Line jellyroll pan with parchment paper; candies (M&M’s) 1/2 teaspoon ground cumin 1 can (6 ounces) jalapeño-smoked almonds cereal squares coat with no-stick cooking spray and 1 bag (7.5 ounces) gummy bears 1/2 teaspoon coarse salt 1 bag (3.25 ounces) beef jerky, coarsely 2 cups parmesan goldfish crackers set aside. chopped (1 cup) 1/4 cup Dierbergs finely grated parmesan In large bowl, combine animal crackers, 1 Rinse and drain chickpeas; blot with /2 cup Dierbergs butter cheese In medium saucepan, combine sugar, pretzels, sugars, and milk powder. Drizzle 2 paper towels until completely dry. Place /3 cup firmly packed Dierbergs brown soy sauce, and red pepper flakes over butter over top; toss until well mixed. sugar Drain 1/4 cup oil from sun-dried tomatoes chickpeas in large bowl. Drizzle olive oil medium heat; bring to a boil stirring Spread mixture on 2 parchment-lined 1 tablespoon barbecue sauce into 1-cup glass measure; add Italian and sprinkle seasonings over top; toss until sugar dissolves. Reduce heat and jellyroll pans. Bake in 275°F. oven until 1/2 teaspoon dried rosemary, crushed seasoning (reserve tomatoes and until well mixed. Place chickpeas in single simmer 2 minutes. Add walnuts and fragrant and lightly browned, about 1 teaspoon coarse salt remaining oil for other uses). layer on foil-lined jellyroll pan. Bake in sesame seeds; stir until well coated. 20 minutes. Cool 5 minutes. Place mixture 400°F. oven 20 minutes. Remove from Place popcorn, almonds, and beef jerky Quickly spread mixture in single layer in large bowl; stir in candies and gummy In large bowl, combine bagel chips, oven; let stand 10 minutes. Return to oven on foil-lined jellyroll pan; set aside. in prepared pan. Bake in 325°F. oven bears. Cool completely. Store in airtight cereal, and crackers. Drizzle oil mixture and bake until dry and firm, about 25 to stirring every 5 minutes until golden container. over cereal mixture; toss until well mixed. 30 minutes. Spread onto parchment-lined In 2-cup glass measure, combine butter brown, about 15 minutes. Spread onto Makes about 8 cups Spread mixture on foil-lined jellyroll pan. tray; cool to room temperature. Store in and brown sugar. Microwave (high) second parchment-lined tray. Sprinkle 1 Bake in 250°F. oven stirring once until crisp airtight container in refrigerator. 1 O 1 to 1 /2 minutes or until butter melts. coarse salt over top. Cool completely. Per /2 Cup: Calories 345 Fat 15g and lightly browned, about 20 minutes. Makes about 2 cups Cholesterol 26mg O Sodium 231mg Whisk until smooth and slightly thickened. Store in airtight container. Add parmesan; toss until well mixed. Carbohydrate 50g O Fiber 1g O Protein 4g Whisk in barbecue sauce and rosemary. 1 O 1 Spread onto parchment- lined tray; cool Per /4 Cup: Calories 129 Fat 3g Makes 2 /2 cups Drizzle over popcorn mixture; toss until Cholesterol 0mg O Sodium 285mg completely. Store in airtight container. 1 O well mixed. Bake in 350°F. stirring once Carbohydrate 21g O Fiber 4g O Protein 5g Per /4 Cup: Calories 249 Fat 21g until coating is dry, about 10 to 12 minutes. Makes about 8 cups Cholesterol 0mg O Sodium 429mg Carbohydrate 15g O Fiber 2g O Protein 5g Sprinkle salt over top; spread mixture onto Per 1 Cup: Calories 256 O Fat 13g parchment-lined tray. Cool completely. Cholesterol 5mg O Sodium 448mg Store in airtight container up to 3 days. Carbohydrate 28g O Fiber 1g TIP To re-crisp, spread glazed Makes about 8 cups Protein 6g walnuts on parchment-lined jellyroll pan. Bake in 250°F. oven 10 minutes. Per 1 Cup: Calories 399 O Fat 28g Cholesterol 36mg O Sodium 646mg Carbohydrate 30g O Fiber 4g O Protein 10g Homemade Popcorn

1/3 cup Dierbergs popcorn kernels 1 to 2 tablespoons Dierbergs vegetable oil Lone Star In large heavy saucepan, combine popcorn and oil over medium-high heat. Cover Caramel Corn and cook shaking pan occasionally until popping stops, about 5 minutes. Makes about 8 cups Teriyaki Glazed Walnuts

DIERBERGS MARKETS, INC. R PAGE 40 PAGE 41 R DECEMBER 2013 RECIPES RECIPES Candy Bar Cheesecake Pie Kids of all ages will love this easy and Pie is the official dessert of Thanksgiving. (Isn’t that written in stone somewhere?) And since one kind of pie is never fun dessert. The name kind of says it all! enough, we present a collection of , each one a perfect finish to your holiday feast. 11/2 cups chocolate crumbs (about 15 cookies) 2 tablespoons Dierbergs butter, melted Unroll 10 fillo sheets onto work surface. Loosen edges from pans with sharp 1/2 cup Dierbergs sugar Kahlúa Toffee Cover completely with plastic wrap. knife ; carefully remove from pans. 1 tablespoon cornstarch Pumpkin Tarts Rewrap and refreeze remaining fillo for Cool completely on wire racks. Store in 2 packages (8 ounces each) Dierbergs other uses. Place 1 sheet fillo on clean covered container in refrigerator. Serve cream cheese, softened Yes, we dared mess with a classic! Crisp dry surface; lightly brush with butter. with dollop of Kahlúa Whipped Cream 2 large Dierbergs eggs fillo shells stand in for the crust and Top with 4 sheets fillo, lightly brushing and 1 teaspoon toffee bits sprinkled 2 teaspoons vanilla extract 16 mini candy bars (Milky Way, Snickers, chocolate toffee bits add a sweet crunch each sheet with butter. Cut stack of fillo over top. Best served within 24 hours. to the tops. And did we mention that Twix), quartered (divided) into six 4-inch squares. Form 6 fillo cups Makes 12 Tarts Caramel ice cream topping there’s Kahlúa Whipped Cream? by pressing squares into muffin cups that Per Tart: Calories 264 O Fat 18g Chocolate ice cream topping 1 have been coated with no-stick cooking 8 ounces ( /2 of 16-ounce twin-pack) Cholesterol 65mg O Sodium 218mg spray (fillo corners should extend above In medium bowl, combine cookie crumbs frozen fillo dough, thawed in refrigerator Carbohydrate 23g O Fiber 1g O Protein 3g overnight edges of pan). Repeat with remaining and butter. Press into bottom and up sides 6 tablespoons Dierbergs butter, melted sheets fillo and butter for total of 12 cups . Kahlúa Whipped Cream of 9-inch pie plate that has been coated 1/3 cup Dierbergs sugar with no-stick cooking spray; set aside. 1/2 teaspoon ground cinnamon In large bowl, combine sugar, cinnamon, 1 cup heavy whipping cream 1/2 teaspoon salt salt, and ginger until well mixed. Whisk 1 tablespoon Dierbergs powdered sugar In small bowl, whisk together sugar and 1/4 teaspoon ground ginger in egg. Add pumpkin and liqueur; whisk 1 teaspoon coffee liqueur (Kahlúa) cornstarch. In medium bowl with hand 1 large Dierbergs egg until well mixed. Gradually whisk in mixer, beat cream cheese, sugar mixture, 1 cup pure pumpkin evaporated milk until well mixed. Place In large chilled mixer bowl, beat all eggs, and vanilla at medium speed until 1 tablespoon coffee liqueur (Kahlúa) scant 3 tablespoons filling in each fillo ingredients at high speed until stiff smooth. Stir in 40 candy bar pieces. Pour edges into 12-inch circle, peeling off 1 can (5 ounces) evaporated milk cup. Bake in 375°F. oven until knife peaks form. into prepared crust. Bake in 325°F. oven 1/2 cup chocolate toffee bits (divided) Cranberry plastic and repositioning as needed. inserted in center comes out clean, Makes about 2 cups until center is almost set, about 35 to Kahlúa Whipped Cream (recipe follows) If dough cracks, remove small piece about 18 to 20 minutes. Sprinkle generous Blueberry Galette 40 minutes. Cool completely; chill at of dough from edge, place over crack, teaspoon toffee bits over Tarts. Let stand least 2 hours. This flat and fabulous rustic tart is filled and roll. Remove top sheet of plastic 5 minutes. with tangy berries and covered with a wrap from Pie Crust. Invert dough onto To serve, cut pie into wedges; drizzle sweet topping. parchment-lined jellyroll pan. Remove toppings over each serving and garnish plastic wrap. Brush 2½-inch border around 11/4 cups Dierbergs sugar with remaining candy bar pieces. 3 tablespoons cornstarch outer edge with egg mixture. Mound Makes 8 servings 1 teaspoon ground cinnamon filling in center of Crust. Fold edge of O 1 bag (12 ounces) frozen blueberries dough over filling, crimping as needed. Per serving: Calories 493 Fat 33g O (do not thaw) Brush egg mixture over Crust. Sprinkle Cholesterol 120mg Sodium 337mg O O 1 bag (10 ounces) frozen cranberries Oatmeal Streusel Topping over top. Carbohydrate 45g Fiber 1g Protein 6g (do not thaw) 1 /2 teaspoon grated lemon peel Bake in 400°F. oven until filling is bubbly TIP Pressed for time? Purchase 1 tablespoon fresh lemon juice and Crust is golden brown, about 35 to a pre-made chocolate crumb crust in Fool-Proof Flaky Pie Crust for 1-crust pie 40 minutes. Cool completely. the Baking Aisle at Dierbergs. (recipe on page 45) Makes 6-8 servings 1 large Dierbergs egg, beaten with 1 tablespoon water Per serving: Calories 502 O Fat 20g Oatmeal Streusel Topping (recipe follows) Cholesterol 50mg O Sodium 242mg Carbohydrate 78g O Fiber 5g O Protein 5g In large saucepan, whisk together sugar, Visit our Bakery for Tippin’s, cornstarch, and cinnamon. Add both Oatmeal Streusel Topping a true holiday tradition. berries, and lemon peel and juice. Cook stirring occasionally over medium heat 1/3 cup Dierbergs flour until mixture comes to a boil and starts 1/3 cup old-fashioned rolled oats 1 to thicken, about 12 to 14 minutes. Boil /3 cup firmly packed Dierbergs brown 2 minutes stirring constantly. Cool to sugar room temperature. 3 tablespoons Dierbergs butter, melted In medium bowl, stir together flour, oats, Prepare dough for Fool-Proof Flaky Pie and brown sugar. Add butter; stir with Crust. Place chilled dough disc between fork until well combined and crumbly. 2 sheets of plastic wrap. Beginning in Makes about 1 cup center of disc, roll dough toward outer

PAGE 43 R DECEMBER 2013 RECIPES

(continued from page 43) CRIMP YOUR STYLE PROTECT A crimped pie crust seals your pie edge, holds the filling THE EDGES in place while baking, and gives your finished pie a To make a foil shield, decorative edge. tear a square of foil PINCH CRIMP With left slightly larger than hand outside the crust, the pie. Fold foil in make a V with thumb quarters to form a and index finger. Use square. Starting at right index finger inside the fold, cut an arc the crust to push dough half the diameter of into V pinching gently. the pie. Unfold and Continue to crimp around gently press over entire edge. edges of crust. ROPE CRIMP MY PIE RUNNETH OVER Place thumb over the Who doesn’t love a pie piled high with a luscious filling. But with rim of the pie plate at a volume comes the risk of spillovers in the oven which can lead to 45° angle. Press index finger a smoky, burned-on mess. from outside the pie plate against your thumb, pinchin g To keep your oven clean, place the unbaked pie on a jellyroll pan th e dough to form a diagonal or place a sheet of foil directly on the oven rack and set pie on top ridge. Continue to crimp of the foil. Foil allows more heat to penetrate the bottom crust and around entire edge. helps it bake thoroughly.

FORK CRIMP Press dough against rim of plate with tines Should a sugary mishap occur, immediately sprinkle salt on the of fork at desired intervals to form ridges. spill to stop the sugar from burning and smoking.

plastic wrap from Pie Crust; invert dough Lattice-Topped and center over 9-inch pie plate. Fit Cherry Pie dough into pie plate without stretching, which would cause dough to shrink. Yes, you can! It’s easier than you think Press dough gently against sides of pie to weave your way to a beautiful lattice plate. Remove plastic wrap from top side crust. The luscious cherry filling is truly of dough. Pour cherry mixture into Crust. delicious. On lightly floured surface, roll out 2 cans (14.5 ounces each) tart cherries, the remaining dough as directed above. drained reserving 1/2 cup juice Cut into 3/4-inch-wide strips. 1. To make 11/4 cups Dierbergs sugar 2 tablespoons quick-cooking tapioca lattice, place 2 longest strips across 1/4 teaspoon almond extract top of pie forming “X” in the center. Fool-Proof Flaky Pie Crust for 2-crust pie 2. Alternately place strips vertically and (recipe on page 45) horizontally across pie to weave lattice, 1 egg white, beaten with 1 tablespoon using longer strips toward center of pie. water (optional) Press ends of strips into Crust rim; crimp Raw Sugar (optional) as desired (see page 45). If desired, brush egg white mixture over lattice; In medium bowl, combine cherries with sprinkle raw sugar over top. Cover outer reserved juice, sugar, tapioca, and almond edge of Pie Crust with foil (see page 45); extract. Let stand 15 minutes. place on jellyroll pan. Prepare dough for Fool-Proof Flaky Pie Bake in 375°F. oven for 40 minutes. Crust for 2-crust pie. Place 1 of the chilled Remove foil and bake until Crust is dough discs between 2 sheets of plastic golden brown and filling is bubbly, wrap. Beginning in center of disc, roll about 20 to 25 minutes. Cool completely. dough toward outer edges into 12-inch Makes 8 servings circle, peeling off plastic and repositioning as needed. If dough cracks, remove small Per serving: Calories 495 O Fat 21g piece of dough from edge, place over Cholesterol 20mg O Sodium 300mg crack, and roll. Remove top sheet of Carbohydrate 74g O Fiber 2g O Protein 5g

DIERBERGS MARKETS, INC. R PAGE 44 RECIPES RECIPES DRESS UP THAT PLAIN COOKIE slice, bake, and enjoy Feeling festive? Make Perfect Butter Cookie Baking holiday cookies is fun! Measuring, mixing, and all that clean-up? Not so much. This year, we’ve made it dough as directed, then dress it up with Cranberry Orange Perfect Butter Cookies one, two, or a few of these decorations a little easier to fill your cookie tins with all sorts of tempting treats made from one rich, buttery dough. Shape and Slices A melt-in-your-mouth butter cookie for a colorful cookie tray. chill the dough overnight, then slice and bake the next day. Before you know it, you’ll have lots of delectable cookies is hard to beat...unless you customize Dried cranberries, crunchy pistachios, to share with family, friends, and you-know-who! this versatile dough with your favorite and a hint of orange make these pretty EDGY Roll log of seasonal embellishments, that is! cookies taste just like the holidays. Perfect Butter Cookies in chocolate jimmies, 21/4 cups Dierbergs flour 21/4 cups Dierbergs flour colored sugar, or finely 1/4 teaspoon baking powder 1/4 teaspoon baking powder 1/4 teaspoon salt chopped nuts; chill. 1/4 teaspoon salt 3/4 cup Dierbergs butter, softened Slice and bake as 3/4 cup Dierbergs butter, softened 3/4 cup Dierbergs sugar directed. 3/4 cup Dierbergs sugar 1 large Dierbergs egg 1 large Dierbergs egg 1 teaspoon almond extract, OR 11/2 teaspoons vanilla extract 11/2 teaspoons vanilla extract 3/4 cup sweetened dried cranberries 2 teaspoons grated orange peel In medium bowl, stir together flour, ill 1cup finely chopped pistachios, baking powder, and salt; set aside. ta w walnuts, or pecans San In large mixer bowl, beat butter and se! In medium bowl, stir together flour,  sugar at medium speed until light and e th baking powder, and salt; set aside. lov fluffy. Add egg and almond extract; CLASSIC Place slices of In large mixer bowl, beat butter and beat at low speed until well combined. Perfect Butter Cookies sugar at medium speed until light and Add flour mixture; beat at low speed onto parchment-lined fluffy. Add egg and vanilla; beat at low just until combined. Shape into two baking sheets. Place speed until well combined. Add flour 7-inch logs. Wrap each log in plastic whole almond, pecan, mixture; beat at low speed just until wrap or foil; chill until firm, at least or walnut half in center combined. Add dried cranberries and 4 hours or overnight. of cookie, pressing orange peel; beat at low speed just Using sharp knife, trim ends of dough gently. Bake as directed. until combined. Shape into two 7-inch and slice each log 1/4 inch thick, rolling logs; roll in nuts. Wrap each log in log quarter turn after each slice to keep plastic wrap or foil; chill until firm, at round shape. Place 2 inches apart on least 4 hours or overnight. parchment-lined baking sheets. Bake Using sharp knife, trim ends of dough in 350°F. oven until set and bottoms are So Fun! and slice each log 1/4 inch thick, rolling lightly browned, about 8 to 10 minutes . log quarter turn after each slice to keep Cool on baking sheets 2 minutes. Cool STENCILED Place slices round shape. Place 2 inches apart on completely on wire racks. Store in of Perfect Butter Cookies parchment-lined baking sheets. Bake airtight containers. onto parchment-lined in 350°F. oven until set and bottoms are Makes about 4 dozen baking sheets. Place mini cookie cutter lightly browned, about 10 to 12 minutes . O Per 2 Cookies: Calories 121 Fat 6g in center of cookie. Cool on baking sheets 2 minutes. Cool O Cholesterol 23mg Sodium 32mg Carefully sprinkle completely on wire racks. Store in O O Carbohydrate 15g Fiber <1g Protein 2g 1 airtight containers. /4 teaspoon colored Makes about 4 dozen sugar inside cookie cutter. Carefully remove Per 2 Cookies: Calories 159 O Fat 8g cookie cutter. Repeat Cholesterol 23mg O Sodium 31mg with remaining cookies. O O Carbohydrate 20g Fiber 1g Protein 3g Bake as directed. A BATCH OF COOKIE BAKING TIPS Fstive! DIPPED Bake Perfect Butter Cookies as Mix dough, label, and Use small cookie scoop Start each batch on cold Line baking sheets Cookies bake most Back Cover Recipe! directed; cool completely. place in reclosable plastic to portion out dough baking sheets to retain with parchment paper, evenly when you bake Dip half of each cookie bags . Write shaping and onto shiny baking shape of cookies. NOT waxed paper, for only one sheet at a time Christmas in melted semisweet baking instructions on sheets with no sides for even baking and easy on the center rack. If you chocolate. Place on bag. Chill dough up to even baking. Dark pans clean-up. bake on two racks at Pinwheel Cookies wire rack over waxed 3 days or freeze up to can cause cookies to once, rotate pans top to paper; let stand until 4 weeks. get too brown. bottom and turn them chocolate is set. front to back halfway PAGE 47 R DECEMBER 2013 through baking time.