There’s More than One Way to Host the Holidays 6 Hosting the Holidays Your Way! Traditions are a huge part of holiday celebrations, especially when it comes to food.

14 Like your family, my family puts a lot of time and care into preparing those wonderful recipes that recipe index come around only once a year. It’s so worthwhile and fun, watching everyone gather around the APPETIZER Beef Tenders/Horseradish Aïoli ...... 19 table eager to dig in. Beer-Braised Mussels with Andouille .19 Blue Cheese Black Pepper But I have to confess, as I’ve done before, that Shortbread ...... 21 % when I say “my family,” and “cooking” in the same Classic Caramelized Onion Dip ...... 13 Gruyère Thyme Gougères ...... 21 sentence, I am actually talking about my mom. I love Italian Frittata Bites ...... 22 her way of preparing a big family meal — making Smoked Salmon Dip ...... 13 Spinach Artichoke Dip ...... 12 everything from scratch and seeing the satisfaction Monkey Stuffed Baby Potatoes ...... 20 she gets when a delicious homemade meal brings Breads the whole family together. As for me, I have my Dinner Roll Monkey Bread ...... 5 own ways of doing things — I need shortcuts in the Overnight Caramel Pecan Monkey Bread ...... 3 kitchen! And apparently, I’m not alone — many Pizzeria Monkey Bread ...... 5 people do a combination of both. It’s O.K. Really! DESSERTS Basic Brown Sugar Cookies ...... 17 As I flip through these pages I’m excited to see a Basic Butter Cookies ...... 16 combination of recipes that are simple and doable Basic Oatmeal Cookies ...... 16 Bread Classic Pumpkin Pie ...... 11 yet fantastic (Thanksgiving for Rookies) alongside Wicked Little Chocolate Dierbergs Kitchen Time Savers (hello, Gourmet Cheesecakes...... 23 White Cheddar Mac & Cheese and Tippin’s Pecan ENTRÉES Traditional Oven-Roasted Turkey ...... 7 Praline Pumpkin Pie)! For holidays made super easy (and delicious), don’t miss Dierbergs Kitchen’s SIDES Cranberries with Pork and Orange .... 10 pull-out menu of fully prepared meals (after page 12). Make-Ahead Mashed Potatoes ...... 10 Perfect Turkey Gravy ...... 7 My mom hasn’t yet handed the torch to me or my Savory Dressing ...... 10 Zesty Green Bean ...... 10 brothers, thank goodness, but we all certainly share the holidays. I can feel good about carrying on the tradition of delicious holiday meals with my family, my way. We hope this magazine gives you similar inspiration and the confidence to do your own holidays, your way. From our family to yours, 19 Happy Holidays!

We'd love to see what you're cooking...

Everybody Cooks® is distributed free to all customers of Dierbergs­­­ Markets, Inc. volume 39 | number 3 #everybodycooks 16-3403-01 OVERNIGHT CARAMEL PECAN %Monkey This has HOLIDAY BREAKFAST Breadwritten all over it! Assemble it the night before, then bake it fresh in the morning while the coffee is brewing. Place in 12-cup Bundt pan that has 2 packages (16 ounces each) been coated with no-stick cooking frozen dinner rolls spray. Sprinkle dry pudding mix 3/4 cup finely chopped Dierbergs pecans and any remaining pecan mixture 1/2 cup Dierbergs granulated sugar over rolls. Stir brown sugar into 1 tablespoon ground cinnamon any remaining melted butter; 1/2 cup Dierbergs butter, melted spoon over rolls. Cover tightly 1 package (3.5 ounces) cook and with plastic wrap; chill several serve butterscotch pudding and hours or overnight. (Rolls will pie filling rise to top of pan.) 1/2 cup firmly packed Dierbergs brown sugar Remove plastic wrap; let stand at room temperature 10 to 15 Homemade

Lightly coat 9 x 13-inch baking T without minutes. Bake on jellyroll pan in IM dish with no-stick cooking spray. E the hassle! 325°F. oven until golden brown, SAVER Arrange frozen rolls in single about 40 to 45 minutes. Let stand layer; cover tightly with plastic 10 minutes. Invert onto serving wrap that has been coated with plate. Serve warm. INTRODUCING cooking spray. Let stand at room Makes 12 servings temperature until partially thawed. CARAMEL APPLE Per serving: Calories 392 • Fat 13g In small bowl, combine pecans, Cholesterol 20mg • Sodium 304mg CINNAMON granulated sugar, and cinnamon. Carbohydrate 64g • Fiber 1g • Protein <1g Dip each roll into melted butter, then coat with pecan mixture. Monkey Bread MONKEYThe BREAD new Everyone loves pulling apart this impossibly irresistible treat of sweet buttery rolls snuggled together in a pan. THAT GOT US THINKING… can we make this even more fun to eat? Of course we can! Put one of these new and tasty versions on your table and watch everyone dig in.

DIERBERGS MARKETS, INC . | PAGE 4 RECIPES PIZZERIA MONKEY BREAD What’s not to love about a pull-apart pizza? Pepperoni, olives, cheese, and marinara sauce for dipping make this a fun family treat. DINNER ROLL 1 ball (16 ounces) Ready-To-Bake pizza dough MONKEY BREAD 1/4 cup Dierbergs extra virgin olive oil Make three flavors of simple and 1 cup grated parmesan cheese savory dinner rolls all in one pan. (divided) 1 package (5 ounces) mini pepperoni 12 frozen dinner rolls, thawed slices according to package directions 1 can (2.25 ounces) Dierbergs sliced 1 cup grated parmesan cheese ripe olives, drained (divided) 1/3 cup minced fresh basil 2 teaspoons Italian herb seasoning 4 ounces Dierbergs Kitchen provel 2 teaspoons cracked black pepper cheese ropes 2 teaspoons toasted sesame seeds Dierbergs Kitchen Signature marinara 1/4 cup Dierbergs extra virgin sauce, warmed olive oil

Pat dough into 4 x 6-inch rectangle; Cut each roll in half to form cut into 24 pieces. Roll each piece 24 pieces; roll each piece into into ball. Dip dough balls in olive ball and set aside. oil, then roll in parmesan. In small bowl, combine 1/4 cup Sprinkle 1 tablespoon of the of the parmesan and Italian herbs parmesan over bottom of until well mixed. In second small 9 x 5-inch loaf pan that has bowl, combine 1/4 cup of the parmesan been lightly coated with no-stick and cracked pepper. In third small cooking spray. Arrange half the bowl, combine 1/4 cup of the dough balls in single layer in parmesan and sesame seeds. prepared pan. Sprinkle half the pepperoni, half the olives, half Lightly coat 12-cup Bundt pan with the basil, 2 tablespoons of the no-stick cooking spray; sprinkle parmesan, and provel cheese 2 tablespoons of the parmesan over over top. Repeat with remaining bottom and sides. Dip each dough ingredients. Sprinkle any remaining ball in olive oil. Coat 8 in parmesan/ KITCHENparmesan over top. Cover tightly herb mixture, 8 in parmesan/cracked with plastic wrap; let rise in warm pepper mixture, and remaining SHORTCUTplace until doubled in size, about 8 in parmesan/sesame seed mixture. 60 minutes. Remove plastic and Arrange 3 dough balls of each flavor in bottom of prepared Available in our Deli, these bake in 350°F. oven until golden brown, about 25 to 30 minutes. pan. Sprinkle 2 tablespoons of Turn out onto cutting board; the parmesan over top. Arrange READY-TO-BAKE remaining dough balls over top; pizza dough balls are a invert onto serving plate. Serve MONKEY BREAD warm with marinara sauce. sprinkle any of the remaining time-saving option for perfect Makes 6 servings parmesan mixtures over top. “homemade” crust or, of course, Cover tightly with plastic wrap; Pizzeria Monkey Bread! Per serving without marinara: let rise in warm place until doubled Calories 468 • Fat 27g • Cholesterol 51mg in size, about 60 minutes. Remove Sodium 1237mg • Carbohydrate 35g plastic and bake in 350°F. oven Fiber <1g • Protein 19g until golden brown, about 20 to 25 minutes. Let cool in pan 10 minutes. Turn out onto cutting board; invert onto serving plate. Serve warm. Makes 24 mini rolls

Per serving: Calories 89 • Fat 4g Cholesterol 3mg • Sodium 125mg Carbohydrate 10g • Fiber <1g • Protein 1g THANKSGIVINGWE’RE HERE FOR TO WALK YOUROOKIES THROUGH IT. TAKE A DEEP BREATH — Stick with the classic elements of a traditional feast, rely on our game plan and helpful hints, and you’ll shine bright on the most important Thursday of the year.

DIERBERGS MARKETS, INC . | PAGE 6 TRADITIONAL OVEN-ROASTED PERFECT TURKEY TURKEY GRAVY 1 teaspoon coarse salt Smooth, lump-free gravy starts 1 teaspoon coarse ground black by mixing flour into melted butter, pepper then slowly blending in the stock. 1 whole frozen turkey (about 12 pounds), thawed Reserved roasting pan with 2 navel oranges, cut into wedges drippings from Traditional 1 medium onion, cut into 8 wedges Oven-Roasted Turkey (optional) 2 ribs celery, cut into chunks 1 carton (32 ounces) chicken For our 2 bay leaves or turkey stock 6 to 8 fresh thyme sprigs 1/2 cup Dierbergs butter THANKSGIVING DINNER 1/4 cup Dierbergs butter, melted 1/2 cup Dierbergs flour 1 teaspoon coarse ground black TIMETABLE In small bowl, combine salt and pepper pepper. If needed, remove giblets 1/2 teaspoon coarse salt and turkey tips, visit and neck from inside of turkey Dierbergs.com/EBC. Place turkey on large cutting Strain pan drippings through fine board. Using paper towels, pat mesh strainer into 4-cup glass turkey dry inside and out. Lightly measure; if desired. Add enough season inside with 1 teaspoon of stock to equal 4 cups; set aside. the salt and pepper mixture. Place In large saucepan, melt butter oranges, onion, celery, bay leaves, over medium-high heat; whisk and thyme inside turkey. Brush in flour to make smooth paste. outside of turkey with melted Whisking constantly, slowly whisk butter; sprinkle remaining salt in stock mixture; bring to a boil. and pepper mixture over top. Reduce heat and simmer whisking Place turkey in large, shallow frequently until slightly thickened, roasting pan. Roast in 425°F. about 2 to 3 minutes. Whisk oven 1 hour. Reduce oven in pepper and salt. Serve with temperature to 325°F.; roast roasted turkey. until internal temperature of Makes 18 servings largest section of thigh is 170°F., 1 about additional 1 /2 to 2 hours. Per 1/4 cup (omitting pan drippings): Place turkey on large serving Calories 63 • Fat 5g • Cholesterol 14mg platter. Reserve roasting pan Sodium 169mg • Carbohydrate 3g with drippings for Perfect Turkey Fiber <1g • Protein 1g Gravy (recipe follows). Tent turkey loosely with foil and let stand 20 minutes before carving. (For food safety, do not consume vegetables cooked inside turkey cavity.) Makes 8 servings

Per 3-ounce cooked portion (meat and skin): Calories 212 • Fat 12g Cholesterol 108mg • Sodium 334mg Carbohydrate <1g • Fiber <1g • Protein 24g Packaged in ready-to-roast foil containers.

DIERBERGS Order our Meat Department’s DIERBERGS Premium Seasoned, All–Natural FRESH WHOLE TURKEY T KKIITTCCHENHEN T I I KKIITTCCHENHEN M Home-made for an easy (and time saving) E M SAVER without the hassle! E S Homemade AVER without THANKSGIVING SOLUTION the hassle! Roast, carve and serve! Order online at Dierbergs.com THANKSGIVING FOR ROOKIES

DIERBERGS DIERBERGS HERBED KISSED ROASTED CARROTS

T KKIITTCCHENHEN T I I KKIITTCCHENHEN M Home-made E M SAVER without the hassle! E S Homemade AVER without the hassle!

DIERBERGS DIERBERGS

T KKIITTCCHENHEN T I I KKIITTCCHENHEN M Home-made E M SAVER without the hassle! E S Homemade AVER without the hassle!

GOURMET THREE CHEESE WHITE MAC & CHEESE

SAVORY DRESSING CRANBERRIES WITH RECIPE PAGE 10 PORT AND ORANGE ZESTY RECIPE PAGE 10 GREEN BEANS RECIPE PAGE 10 DIERBERGS MARKETS, INC . | PAGE 8 MAKE-AHEAD MASHED POATOES RECIPE PAGE 10

DIERBERGS DIERBERGS

T KKIITTCCHENHEN T BOURBON GLAZED I I KKIITTCCHENHEN M Home-made M E without the hassle! E Homemade SAVER S R APPLES & CRAISINS AVE without the hassle!

FLORAL DIERBERGS DIERBERGS FIND!

T KKIITTCCHENHEN T I I KKIITTCCHENHEN Order online at M Home-made E M SAVER without the hassle! E S Homemade AVER without Dierbergs.com the hassle! RUSTIC ROASTED SWEET POTATOES & BUTTERNUT SQUASH

SAVORY DIERDIERBERBERGGSS T IM DRESSING E SAVER RECIPE PAGE 10 KKIITTCCHENHEN complete holiday meals or á la carte entrées and sides in store or online at Dierbergs.com ORDER THANKSGIVING FOR ROOKIES ZESTY GREEN BEANS MAKE-AHEAD MASHED SAVORY DRESSING It’s nice to have some lighter- POTATOES Start with seasoned stuffing tasting dishes on the menu. Crisp mix and add sautéed vegetables bacon and simple seasonings make THIS is the way to do mashed for extra flavor. Baking it in a these green beans extra special. potatoes when you’re feeding a pan, not inside the turkey, makes crowd. No last-minute pots, pans, it dressing, and is the most 2 packages (12 ounces each) and potato mashers to deal with! food-safe way to go. fresh green beans 1 5 pounds russet potatoes, peeled, /4 teaspoon salt 6 cups sage and onion cubed 8 slices bacon, diced quartered, and cooked 1 large onion, finely chopped stuffing mix 3 cloves garlic, minced 1 can (7 ounces) whole kernel 3 tablespoons fresh lemon juice (optional) 1 package (8 ounces) light cream corn, drained 2 tablespoons Dierbergs sugar 2 teaspoons dry rubbed sage Freshly ground black pepper cheese, softened 1 cup Dierbergs milk 2 tablespoons Dierbergs olive oil 1 cup sliced celery In large saucepan, bring 4 cups 1 teaspoon salt 1 cup diced onion water to a boil. Add green beans 1 teaspoon ground black pepper Fresh thyme sprigs (optional) 1 package (8 ounces) mushrooms, and salt; cook until crisp-tender, sliced about 7 minutes. Drain well; In large bowl, mash together all 2 large cloves garlic, minced set aside. ingredients except thyme sprigs 1 can (14 ounces) reduced-sodium beef broth until well blended and smooth. In same saucepan, cook bacon 3 tablespoons dry sherry over medium-high heat stirring Spoon into 9 x 13-inch baking often until crisp. Remove with dish that has been lightly coated In large bowl, combine stuffing slotted spoon and drain well with no-stick cooking spray. mix, corn, and sage; set aside. on paper towels; set aside. Cover and chill overnight. In large skillet, heat olive oil over Let stand at room temperature Drain bacon drippings, reserving medium-high heat. Add celery, 15 minutes. Bake covered in 350°F. 1 tablespoon in saucepan. Add onion, mushrooms, and garlic; oven 30 minutes. Uncover and garlic to reserved bacon drippings; cook stirring often until onion wilts bake until heated through and cook stirring often 1 minute. and mushrooms are tender, about lightly browned on top, about Stir in lemon juice, sugar, and 3 to 5 minutes. Add to dressing 15 minutes. If desired, garnish pepper. Stir in green beans; cook mixture in bowl. Drizzle broth and with thyme sprigs. stirring occasionally until heated sherry over dressing; toss until Makes 10 servings through, about 2 to 3 minutes. well mixed. Place dressing in Place in serving bowl; garnish Per serving: Calories 248 • Fat 6g 9 x 13-inch baking dish that has with cooked bacon. Cholesterol 18mg • Sodium 348mg been lightly coated with no-stick Makes 8 servings Carbohydrate 44g • Fiber 4g • Protein 6g cooking spray. Cover and bake in 350°F. oven 50 minutes. Per serving: Calories 90 • Fat 5g Uncover and bake 10 minutes. Cholesterol 9mg • Sodium 211mg Carbohydrate 9g • Fiber 2g • Protein 4g Makes 8 servings

Per serving: Calories 197 Fat 7g • Cholesterol 0mg Sodium 552mg CRANBERRIES WITH PORT AND ORANGE Carbohydrate 28g Citrus adds a pop of freshness to this wine-rich cranberry sauce. Fiber 2g • Protein 6g Cooked cranberries will thicken up as they cool. 6 cups fresh or frozen cranberries 1 tablespoon finely chopped 11/2 cups port wine orange peel 11/2 cups Dierbergs sugar 1/4 teaspoon salt

In large skillet, bring cranberries and port to a boil over medium-high heat. Add sugar, orange peel, and salt; bring to a boil and cook stirring occasionally until berries pop, about 5 minutes. Reduce heat and simmer 5 minutes. Place in serving bowl, cover, and chill several hours or up to 1 week. Makes 8 servings

Per serving: Calories 252 • Fat <1g • Cholesterol 0mg • Sodium 76mg Carbohydrate 48g • Fiber 4g • Protein <1g CLASSIC PUMPKIN PIE The tender crust, the velvety filling, the beautiful deep orange color…it’s not Thanksgiving without it! 1 refrigerated pie crust 2 teaspoons ground cinnamon (1/2 of 14.1-ounce box) 1/2 teaspoon ground ginger 1/2 teaspoon salt FILLING Frozen non-dairy whipped 2 large Dierbergs eggs, lightly topping, thawed in beaten refrigerator overnight 1 can (15 ounces) pure pumpkin Freshly grated nutmeg 1 can (12 ounces) evaporated milk 3/4 cup firmly packed Dierbergs brown sugar

On lightly floured surface, roll pie crust into 11-inch circle. Place crust into 9-inch deep-dish pie plate. Trim dough, allowing 1/2 inch to hang over edge of pie plate. Fold overhanging dough under itself to meet edge of pie plate. With left hand outside crust, make “V” with thumb and index finger. Use right index finger inside crust to push dough into “V” pinching gently. Continue to crimp around entire edge of pie crust; set aside.

FOR FILLING In large bowl, stir together eggs, pumpkin, evaporated milk, brown sugar, cinnamon, ginger, and salt until well mixed. Gently pour into prepared pie crust. Place pie plate on foil. Bake in 350°F. oven until center is almost set, about 50 to 60 minutes. Cool on wire rack at least 2 hours before cutting into wedges. To serve, place pie wedges on dessert plates. Top each with dollop of whipped topping and freshly grated nutmeg. Store in refrigerator. Makes 8 servings

Per serving: Calories 307 • Fat 12g Cholesterol 60mg • Sodium 339mg Carbohydrate 45g • Fiber 2g • Protein 6g

Pick up one of these READY-TO-GO OPTIONS: In St. Louis, exclusively at Dierbergs Homemade • NEW! Tippin’s Cherry French Silk Pie

T without I • Tippin’s Pumpkin Pecan Praline Pie M E the hassle! SAVER PAGE 11 It’s not a party

Make room on your party table for these rich, creamy, without DEVOURABLE DIPS. dip

SPINACH ARTICHOKE DIP Forget about all the other spinach artichoke dips you’ve known. This is “the one.”

1/4 cup Dierbergs butter 1 can (14 ounces) artichoke 1 cup shredded parmesan 1/2 cup finely chopped onion hearts, drained and coarsely cheese 3 cloves garlic, minced chopped Coarse salt and freshly ground 1 container (10 ounces) fresh 1 package (8 ounces) cream black pepper baby spinach, coarsely cheese, softened Additional parmesan cheese chopped 1 package (8 ounces) shredded mozzarella and provolone cheese blend In large skillet, melt butter over medium heat. Add onion, garlic, and spinach; cook until spinach wilts, about 1 to 2 minutes. Stir in artichokes. Reduce heat. Add cream cheese; cook stirring constantly until cheese melts, about 2 minutes. Add cheese blend and parmesan cheese; cook stirring constantly until cheese melts. Season with salt and pepper. Place mixture in 1-quart baking dish that has been lightly coated with no-stick cooking spray. Sprinkle additional parmesan over top. Bake in 400°F. oven until golden brown, about 25 minutes. Serve with toasted pita chips. Makes about 4 cups

Per 2 tablespoons (without pita chips): Calories 76 • Fat 6g • Cholesterol 18mg Sodium 147mg • Carbohydrate 2g • Fiber <1g • Protein 3g

DIERBERGS MARKETS, INC . | PAGE 12 DIERBERGS DIERBERGS CLASSIC CARAMELIZED SMOKED SALMON DIP

ONION DIP Bob’sT SignatureKKIITTCCHEN SmokehouseHEN T I I KKIITTCCHENHEN M Home-made SmokedE Salmon from Dierbergs M S R without the hassle! E Homemade Yes, it IS worth cooking real onions Deli AgivesVE this dip just the right SAVER to golden brown perfection to make amount of rich, smoky flavor. It’s without the classic dip. So very worth it! fabulous on cucumber slices and the hassle! Your potato chips will thank you. toasted bagels.

3 cups thinly sliced onion 1 Bob’s Signature Smokehouse (about 1 pound) So many parties, Smoked Salmon fillet (5 ounces) so little time. 2 tablespoons Dierbergs butter 1 package (8 ounces) cream 1 tablespoon Dierbergs olive oil cheese, softened 2 cloves garlic, minced 1/2 cup plain Greek yogurt DIERBERGS 1 /2 teaspoon seasoned salt 2 teaspoons Dijon mustard Pinch ground red pepper 1 teaspoon fresh lemon juice KITCHEN’S DIPS 4 ounces (1/2 of 8-ounce package) 1 tablespoon capers, rinsed and are a convenient, cream cheese, softened drained 1 delicious option for when /2 cup Dierbergs sour cream 1 teaspoon snipped fresh dill 1/2 cup light mayonnaise you’re on the run to yet Coarse salt and freshly ground Remove and discard skin from another holiday party... black pepper salmon fillet; flake salmon into or hosting your own! Cut onion slices in half. In large large chunks and set aside. skillet, heat butter and olive oil In work bowl of food processor over medium heat. Add onions; fitted with steel knife blade, cook stirring occasionally until process cream cheese, yogurt, onions wilt and begin to brown, Dijon, and lemon juice until about 10 minutes. Stir in garlic, smooth. Add salmon, capers, seasoned salt, and ground red and dill; pulse several times to pepper; reduce heat and cook combine. Serve with crackers. stirring occasionally until onions are Makes 2 cups golden brown, about 10 minutes. Cool to room temperature. Per 2 tablespoons: Calories 75 • Fat 6g NEW! Cholesterol 20mg • Sodium 81mg In work bowl of food processor Carbohydrate 1g • Fiber 0g • Protein 4g Bob’s BBQ Smoked fitted with steel knife blade, process Chicken Layered Dip cream cheese, sour cream, and mayonnaise until smooth. Add Bob’s onions; pulse until combined. Season Smoked Salmon with salt and pepper. Serve with KITCHEN kettle cooked potato chips. IN STORES OR ONLINE Makes 2 cups Dierbergs.comSHORTCUT

Per 2 tablespoons (without potato chips): Calories 89 • Fat 8g • Cholesterol 17mg Sodium 137mg • Carbohydrate 4g Fiber <1g • Protein 1g

Smoked Gouda Spread

Caramel Pecan Layered Cheesecake Dip NEW! Holiday DropGALORE Cookies If you’re seriously short on baking time, start with one of our basic drop cookie doughs. Load ‘em up with the mix-in’s you like best,

scoop,It’s a great and way to getbake! your holiday baking fix in no time. RECIPES

PAGE 15 | SUMMER 2016 RECIPES Holiday Drop Cookies Galore

Rum Raisin Oatmeal Cookies Drop dough 1 rounded tablespoon Place 1/2 cup golden raisins, at a time onto parchment-lined 1/2 cup dark raisins, and 1/2 cup baking sheets, about 2 inches Basic spiced rum in microwave-safe apart. Bake in 375°F. oven until bowl. Microwave (high) 1 minute edges are lightly browned, about 1 Oatmeal1 /2 cups old-fashioned Cookies or or until warmed. Stir; cool to room 9 to 12 minutes. quick-cooking rolled oats temperature. Prepare cookie 11/2 cups Dierbergs flour Cool on baking sheets 2 minutes. 3 dough as directed adding /4 teaspoon baking soda Cool completely on wire racks. 1/4 teaspoon salt 1 teaspoon ground cinnamon to Makes 4 dozen 1/2 cup Dierbergs butter, softened flour mixture. Stir soaked raisins into dough. Bake and cool as 6 tablespoons solid vegetable Per cookie: Calories 77 • Fat 4g shortening directed. Cholesterol 18mg • Sodium 27mg 1 cup Dierbergs granulated sugar Makes 41/2 dozen Carbohydrate 9g • Fiber <1g • Protein 1g 1/3 cup firmly packed Dierbergs brown sugar Per cookie: Calories 82 • Fat 3g VARIATIONS 1 large Dierbergs egg Cholesterol 8mg • Sodium 31mg 11/2 tablespoons Dierbergs milk Carbohydrate 12g • Fiber <1g • Protein 1g Cannoli Cookies Prepare cookie 21/2 teaspoons vanilla extract dough as directed. Stir in 1 cup Salted Toffee Oatmeal Cookies chopped shelled, roasted, and In medium bowl, stir together Prepare cookie dough as directed. salted pistachios, 1 cup mini oats, flour, baking soda, and salt; Stir in 1 cup toffee bits. Bake as chocolate chips, and 1/2 cup set aside. directed. Remove cookies from chopped and well drained oven; sprinkle coarse salt over maraschino cherries. Flatten In large mixer bowl, beat butter tops. Cool as directed. cookies slightly. Bake and cool and shortening at medium speed Makes 4 dozen until light and fluffy, about 2 to as directed. 3 minutes. Add sugars; beat until Per cookie: Calories 106 • Fat 6g Makes 5 dozen light and fluffy, about 3 minutes. Cholesterol 11mg • Sodium 135mg Per cookie: Calories 89 • Fat 5g Carbohydrate 13g • Fiber <1g • Protein 1g Add egg, milk, and vanilla; beat Cholesterol 14mg • Sodium 26mg at low speed until well combined. Carbohydrate 11g • Fiber <1g • Protein 1g Add oat mixture; beat at low speed just until combined. Butter Pecan Cookies In medium Basic skillet, melt 3 tablespoons Drop dough 1 rounded tablespoon Dierbergs butter over medium-high at a time onto parchment-lined Butter Cookies heat. Add 2 cups Dierbergs pecan baking sheets, about 2 inches 21/2 cups Dierbergs flour halves and 1 tablespoon Dierbergs apart. Bake in 325°F. oven until 1/2 teaspoon salt sugar; cook stirring constantly 1 cup Dierbergs butter, softened edges are lightly browned, about until pecans are glazed, about 3 to 12 minutes. 1 cup Dierbergs sugar 2 teaspoons vanilla extract 4 minutes. Let cool 10 minutes; finely chop pecans. Prepare cookie Cool on baking sheets 2 minutes. 1 large Dierbergs egg dough as directed. Stir in pecans. Cool completely on wire racks. 1 large Dierbergs egg yolk Bake and cool as directed. Makes 4 dozen In medium bowl, stir together Makes 4 dozen Per cookie: Calories 79 • Fat 4g flour and salt; set aside. Per cookie: Calories 113 • Fat 8g Cholesterol 9mg • Sodium 34mg Cholesterol 20mg • Sodium 27mg Carbohydrate 10g • Fiber <1g • Protein 1g In large mixer bowl, beat butter at medium speed until light and Carbohydrate 10g • Fiber 1g • Protein 1g VARIATIONS fluffy, about 2 minutes. Add sugar Orange Apricot Blossoms Prepare and vanilla; beat until light and cookie dough as directed. Stir in White Chocolate, Cranberry, and fluffy, about 2 to 3 minutes. Beat 2 cups diced dried apricots and Macadamia Oatmeal Jumbles in egg and egg yolk at low speed 1 tablespoon grated orange peel. Prepare cookie dough as directed. just until combined. Add flour Bake and cool as directed. Stir in 1 cup white baking chips, mixture; beat at low speed just Makes 4 dozen 1/2 cup sweetened dried cranberries, until combined. and 1/2 cup coarsely chopped Per cookie: Calories 90 • Fat 4g macadamia nuts. Bake and cool Cholesterol 18mg • Sodium 27mg as directed. Carbohydrate 13g • Fiber 1g • Protein 1g Makes 5 dozen

Per cookie: Calories 87 • Fat 4g Cholesterol 7mg • Sodium 32mg Carbohydrate 12g • Fiber <1g • Protein 1g

DIERBERGS MARKETS, INC. | PAGE 16 RECIPES SMARTBe a Basic21/4 cups Dierbergs Brown flour Sugar Cookies3/4 cup firmly packed Dierbergs 1 teaspoon baking soda brown sugar 1 teaspoon salt 1 teaspoon vanilla extract 1 cup Dierbergs butter, softened 2 large Dierbergs eggs 3/4 cup Dierbergs granulated sugar Cookie In medium bowl, stir together flour, baking soda, and salt; set aside. BAKE A BETTER COOKIE In large mixer bowl, beat butter at medium speed until light and fluffy, every time with a batch about 2 minutes. Add sugars and vanilla; beat until light and fluffy, of helpful tips! about 2 to 3 minutes. Beat in eggs 1 at a time at low speed until well combined. Add flour mixture; beat at low speed just until combined. Allow butter to come to room temperature (65°F.) so it will Drop dough 1 rounded tablespoon at a time onto parchment-lined blend easier. baking sheets, about 2 inches apart. Bake in 375°F. oven until edges are lightly browned, about 9 to 12 minutes. Beat butter or shortening with sugar for several minutes to be Cool on baking sheets 2 minutes. Cool completely on wire racks. sure that they are thoroughly mixed. Makes 4 dozen Use the type and the amount of Per cookie: Calories 84 • Fat 4g • Cholesterol 18mg • Sodium 79mg fat specified in the recipe for the Carbohydrate 11g • Fiber <1g • Protein 1g best texture. Do not substitute.

VARIATIONS Chill dough before baking to keep cookies from spreading too quickly. Dark Chocolate Figgys Prepare cookie dough as directed. Stir in 1 bag (10 ounces) dark chocolate morsels and 1 cup chopped dried California Mix dough, label, and place in Calimyrna figs. Bake and cool as directed. reclosable plastic bags. Write Makes 41/2 dozen shaping instructions, temperature and baking time, and yield on bag. Per cookie: Calories 110 • Fat 5g • Cholesterol 16mg • Sodium 71mg Refrigerate dough up to 3 days Carbohydrate 15g • Fiber 1g • Protein 1g or freeze up to 4 weeks.

Chocolate Peanut Butter Cookies Prepare cookie dough as directed. Use a small spring-loaded scoop Stir in 1 bag (10 ounces) peanut butter baking chips and 1 bag sprayed with no-stick cooking (11.5 ounces) semisweet chocolate chunks. Bake and cool as directed. spray to evenly portion out dough. Makes 5 dozen Use shiny baking sheets (flat pans Per cookie: Calories 119 • Fat 6g • Cholesterol 14mg • Sodium 73mg with no sides) so cookies bake Carbohydrate 15g • Fiber <1g • Protein 2g more evenly. Dark pans can cause cookies to get too brown. Cashew Scotchies Prepare cookie dough as directed. Stir in 2/3 cup butterscotch baking chips and 1 cup chopped Dierbergs cashews. Start each batch on a cold baking Bake and cool as directed. sheet to retain the shape of the Makes 5 dozen cookies. The dough will start to spread if the pan is warm. Per cookie: Calories 89 • Fat 5g • Cholesterol 14mg • Sodium 71mg Carbohydrate 11g • Fiber <1g • Protein 1g Line baking sheets with parchment paper, NOT waxed paper, for READY TO even baking and easy cleanup. For best results, bake only one BAKE OR sheet of cookies at a time on the EAT AS IS! center rack, keeping remaining SHORTCUT dough chilled. If you must bake on two different racks at once, rotate the pans top to bottom and turn front to back TRY GREG’S CRAZY GOOD halfway through the baking time.

EDIBLE COOKIE D’OH! Store crisp cookies and soft Our D’oh is egg free with heat cookies in separate containers treated flour, making it the to retain their texture. perfect ready-to-eat treat. RECIPES WHAT ARE YOU DOING New Year’s

Staying in is “in.” So is inviting friends to join you for an evening of fabulous appetizers. Eve? PERFECT PAIRING Franciscan Chardonnay 2014 Rated 92 % by The Tasting Panel

These party-ready bites pack plenty of style without a lot of fuss, so you can EAT, DRINK AND ENJOY the final countdown.

DIERBERGS MARKETS, INC. | PAGE 18 RECIPES BEER-BRAISED MUSSELS WITH ANDOUILLE How can something so simple have so much flavor? A little andouille adds just the right amount of spice to the savory tomato beer broth.

1 tablespoon Dierbergs olive oil 1/2 cup diced G & W andouille sausage (about 1 link) 1/4 cup diced shallot 1 to 2 large cloves garlic, minced 1 can (14.5 ounces) Dierbergs diced tomatoes in juice, undrained 1 bottle (12 ounces) beer (Blue Moon Belgian-Style Wheat Ale or lager beer) Trim and discard fat from petite Coarse salt and freshly ground BEEF TENDERS WITH tenders. In small bowl, stir black pepper HORSERADISH AÏOLI together mustard, herbes de 2 pounds Prince Edward Island Provence, pepper, and garlic; rub mussels, cleaned Slices of tender beef on crisp puff over petite tenders. Let stand at 2 tablespoons minced fresh Italian parsley pastry with a tangy horseradish room temperature 10 minutes. aïoli make these bite-size appetizers Season beef with salt. Place on In Dutch oven, heat olive oil the perfect addition to your rack in shallow roasting pan. over medium-high heat. Add holiday party. Roast in 425°F. oven until internal andouille, shallot, and garlic; cook temperature is 140°F. for medium- 1 sheet (1/2 of 17.3-ounce box) stirring often 1 to 2 minutes. Add rare, about 20 to 25 minutes. frozen puff pastry, thawed Cover and let stand 10 minutes tomatoes, beer, salt, and pepper; according to package directions cook stirring to scrape brown bits 1 large Dierbergs egg, beaten with before thinly slicing. from bottom of pan. Bring to a 1 tablespoon water Arrange pastries on serving platter. boil; reduce heat and simmer 2 beef petite tenders Top each with beef slices and 5 minutes. (about 3/4 pound each) 2 tablespoons Dijon mustard dollop of Aïoli. Add mussels (discard any opened 2 teaspoons herbes de Provence Makes 48 appetizers mussels that won’t close when 1 teaspoon cracked black pepper shells are tapped); cover and 1 clove garlic, minced Per appetizer (without Aïoli): Calories 49 • Fat 3g cook until mussels open, about Coarse salt Horseradish Aïoli (recipe follows) Cholesterol 13mg • Sodium 36mg 3 to 4 minutes. Discard any unopened Carbohydrate 2g • Fiber <1g • Protein 4g mussels. Spoon mussels and On lightly floured surface, roll broth/pan juices into shallow pastry sheet into 10 x 12-inch bowls. Sprinkle parsley over top. HORSERADISH AÏOLI rectangle. Cut pastry lengthwise Serve with sliced crusty bread. into 4 strips and crosswise into 1 cup mayonnaise Makes 12 appetizers 6 strips, forming 24 rectangles. 2 tablespoons prepared horseradish SEAFOOD Place on parchment-lined baking 2 cloves garlic, minced Per serving (without bread): 1 tablespoon minced fresh Italian sheet; brush with egg mixture. Calories 115 • Fat 4g parsley Cholesterol 25mg • Sodium 327mgFIND! Bake in 400°F. oven until golden Dash ground white pepper Carbohydrate 6g • Fiber <1g • Protein 10g brown and puffed, about 12 to 15 minutes. Cool completely. In small bowl, combine all ingredients. Split each pastry in half to form Cover and chill several hours or 2 pieces; set aside. overnight to develop flavors. PRICE EDWARD Makes 1 cup ISLAND MUSSELS Per 1 teaspoon: Calories 32 • Fat 3g Cholesterol 2mg • Sodium 32mg (aka P.E.I.) are sweet Carbohydrate <1g • Fiber 0g • Protein <1g and tender with a nice, meaty inside. Plus, they’re de-bearded, so there is no bundle of brown byssus threads that need to be removed.

PAGE 19 | SUMMER 2016 RECIPES STUFFED BABY POTATOES Make these elegant appetizers the day before your party so you can impress your guests in a matter of minutes.

2 bags (24 ounces each) baby potatoes (Dutch yellow, white, red, or a combination) 2 tablespoons Dierbergs olive oil 1/2 cup Dierbergs milk 1 to 2 teaspoons coarse salt 1 container (5.2 ounces) Boursin Garlic and Fine Herbs spreadable cheese (Deli self-serve case) Snipped fresh chives

Cut each potato in half. To make potatoes sit flat, trim small amount off bottom of each potato half. In medium bowl, toss potatoes with olive oil. Place cut-side up in single layer on parchment-lined jellyroll pan. Roast in 375°F. oven until tender, about 25 to 30 minutes. Cool completely.

Use small melon baller to scoop out center of cooked potatoes and place in medium bowl; set potato shells aside. Beat cooked potato until mashed. Add milk and salt; beat until fluffy. Beat in Boursin cheese. Spoon or pipe potato mixture into potato shells.

Place stuffed potatoes in single layer on parchment-lined baking sheets. Bake in 375°F. oven until heated through, about 6 to 8 minutes. Place on serving platter; garnish with chives. Makes about 4 dozen appetizers BLUE CHEESE BLACK PEPPER SHORTBREAD Per appetizer: Calories 40 • Fat 2g Cholesterol 4mg • Sodium 62mg Carbohydrate 5g • Fiber 1g • Protein 1g

DIERBERGS DIERBERGS

T KKIITTCCHENHEN T I I KKIITTCCHENHEN M Home-made M E without the hassle! E Homemade ORDER FROM SAVER SA R VE without DIERBERGS the hassle! OUR KITCHEN!DIERBERGS

T KKIITTCCHENHEN T From Cranberry WalnutI Brie I KKIITTCCHENHEN M Home-made E M SAVER without the hassle! E S Homemade en Croute to Bacon-Wrapped AVER without Scallops, Dierbergs Kitchen the hassle! has a variety of party appetizers for every occasion. BACON-WRAPPED SCALLOPS Order online at Dierbergs.com DIERBERGS MARKETS, INC . | PAGE 20 RECIPES GRUYÈRE BLUE CHEESE BLACK THYME GOUGÈRES PEPPER SHORTBREAD Gougères (goo-ZHEHRS) are the Tangy blue cheese and mellow savory cheese version of cream puffs. walnuts pair perfectly in these They’re crisp, light and perfect tender, buttery crackers. Top them with a glass of champagne. with a little cranberry chutney for a sweet and tangy finish. 1 cup water 1/2 cup Dierbergs butter 1/2 cup Dierbergs butter, softened 1 cup Dierbergs flour 1 container (4 ounces) Dierbergs 1/4 teaspoon coarse salt blue cheese crumbles 1 carton (5 ounces) shredded 2 teaspoons coarse salt gruyère cheese 1 teaspoon coarse ground black 1/2 cup grated parmesan cheese pepper 1 tablespoon fresh thyme leaves 11/4 cups Dierbergs flour 4 large Dierbergs eggs 1 to 2 tablespoons water (if needed) 1 large Dierbergs egg, beaten with 1 large Dierbergs egg, beaten with STUFFED BABY POTATOES 1 tablespoon water 1 tablespoon water Grated parmesan cheese 1/2 cup finely chopped Dierbergs walnuts In medium saucepan, bring water 1 jar (8.5 ounces) cranberry chutney to a boil over medium-high heat. Add butter and cook until melted. In work bowl of food processor Add flour and salt all at once, fitted with steel knife blade, combine stirring vigorously until well mixed. butter, blue cheese, salt, and Cook over medium-high heat pepper; process until combined. stirring constantly until mixture Add flour; pulse just until combined. forms smooth dough that holds Pinch small amount of dough together. Remove from heat; cool between thumb and finger — if 10 minutes. dough does not cling together, add water 1 teaspoon at a time Transfer mixture to work bowl of and pulse until combined. food processor fitted with steel knife blade. Add gruyère, the 1/2 cup Place dough on lightly floured parmesan, and thyme; process surface. Shape dough into disc, until well combined. Add the 4 eggs then shape into 8-inch log. Brush one at a time through feed tube, log with egg mixture; roll in walnuts. processing for 30 seconds after Wrap log tightly in plastic wrap; each addition. Drop by heaping chill until very firm, at least 1 hour teaspoonfuls about 2 inches apart or up to 4 days. onto parchment-lined baking 1 sheets. Brush tops with egg mixture; Slice log into /4-inch rounds and sprinkle parmesan over top. Bake place on parchment-lined baking in 400°F. oven until golden brown, sheets. Bake in 350°F. oven until GRUYÈRE THYME GOUGÈRES about 15 to 20 minutes. (Do not set and very lightly browned, about open oven door during baking.) 13 to 15 minutes. Cool completely Cool puffs on wire racks. on wire racks. Store in airtight Makes 6 dozen appetizers containers. To serve, place dollop of chutney on each Shortbread. Per appetizer: Calories 33 • Fat 2g Makes 21/2 dozen Cholesterol 18mg • Sodium 36mg Carbohydrate 1g • Fiber <1g • Protein 1g Per appetizer (with 1 teaspoon chutney): Calories 88 • Fat 6g • Cholesterol 17mg DIERBERGS MAKE-AHEAD TIP Arrange baked Sodium 185mg • Carbohydrate 8g DIERBERGS and cooled Gougères in single Fiber <1g • Protein 2g

T KKIITTCCHENHEN T layer on baking sheet, cover I I KKIITTCCHENHEN M Home-made M E without the hassle! E Homemade For perfectly round SAVER SA R and freeze until firm. Transfer to VE without TIP shortbreads, turn log of the hassle! airtight container and freeze up to 2 weeks. Thaw puffs uncovered at dough one-quarter turn CRANBERRY WALNUT room temperature. after each slice. BRIE EN CROUTE

PAGE 21 | SUMMER 2016 RECIPES

In large bowl, whisk together ITALIAN FRITTATA BITES eggs, cream, Italian seasoning, salt, and pepper until well mixed. These hearty little frittata Stir in pepperoni mixture and squares are loaded with fontina. Pour into 8-inch square pepperoni, veggies and cheese. glass baking dish that has been A little spicy marinara is the lightly coated with no-stick perfect dipping sauce. cooking spray. Bake in 325°F. 2 tablespoons Dierbergs olive oil oven until internal temperature 1/4 pound pepperoni or hard is 165°F. and center is set, about salami, cut into 1/4-inch dice 40 to 45 minutes. Sprinkle 1/4 pound sliced mushrooms parmesan over top. Cool in pan 1/4 cup chopped onion on wire rack 20 minutes. 1 bunch kale (about 1/2 pound), rinsed, stemmed, and leaves Invert Frittata onto cutting coarsely chopped board. Place second cutting 1 clove garlic, minced board over Frittata; invert 8 large Dierbergs eggs so Frittata is right-side up. 1/4 cup whipping cream Cut into 16 squares. 1 teaspoon Italian herb seasoning In 4-cup glass measure, Coarse salt and freshly ground combine Marinara Sauce and black pepper 4 ounces (1 cup) shredded red pepper flakes; cover and fontina or provolone cheese microwave (high) stirring once Grated parmesan cheese for 2 minutes. Spoon 1/2 cup 1 container (16 ounces) sauce onto serving platter. Dierbergs Kitchens Signature Top with Frittata Bites. Serve PERFECT PAIRING Marinara Sauce remaining sauce on the side. Pinch crushed red pepper flakes Handcraft Makes 16 appetizers Pinot Noir 2013 In large skillet, heat olive oil Per appetizer: Calories 167 • Fat 13g Rated 92 over medium-high heat. Add Cholesterol 113mg • Sodium 392mg by Critics Challenge pepperoni, mushrooms, and Carbohydrate 5g • Fiber 1g Ultimate Wine onion; cook stirring often until Protein 8g Competition mushrooms and onion wilt, about 4 minutes. Add kale and garlic; cover and cook stirring occasionally until kale wilts, about 5 to 6 minutes. Cool to room temperature, or cover and chill overnight.

KITCHEN SHORTCUT

Dierbergs Kitchen’s house-made MARINARA SAUCE is mildly seasoned with Italian herbs, onion, garlic and a touch of sweetness.

DIERBERGS MARKETS, INC . | PAGE 22 RECIPES WICKED LITTLE CHOCOLATE CHEESECAKES The name kind of says it all. These are deep, dark and delectable.

CRUST 2 cups chocolate wafer cookie crumbs (about 40 cookies) 3 tablespoons Dierbergs butter, melted 1 tablespoon Dierbergs sugar FILLING 11/2 cups heavy whipping cream, at room temperature 1 bag (12 ounces) semisweet chocolate chips 1 teaspoon espresso or instant coffee powder 2 packages (8 ounces each) cream cheese, softened 3/4 cup Dierbergs sugar 1 tablespoon cornstarch 1 cup Dierbergs dairy sour cream 2 teaspoons vanilla extract 3 large Dierbergs eggs GANACHE 3/4 cup semisweet chocolate chips 1/2 cup heavy whipping cream GARNISH 1/4 cup white baking chips 1/2 teaspoon solid vegetable shortening

FOR CRUST Line 30 muffin cups with paper liners. In medium bowl, combine all crust ingredients until evenly moistened. Spoon about 1 tablespoon crumb mixture into bottom of each prepared muffin cup, pressing down lightly; set aside.

FOR FILLING In large microwave- safe bowl, combine cream, chocolate chips, and espresso powder. Divide batter among prepared FOR GARNISH In 1-cup glass 1 Microwave (high) for 3 minutes. crusts, filling to /4 inch from top measure, combine baking chips Let stand 2 minutes. Stir until of cups. Bake in 350°F. oven until and shortening. Microwave (high) chocolate is melted and smooth; set, about 20 to 25 minutes. 30 seconds. Let stand 1 minute; set aside. In large mixer bowl, Cool in pans on wire racks. (Centers stir until chips are melted and beat cream cheese, sugar, and will sink as they cool.) Chill smooth. Drizzle over top of cornstarch at high speed until until firm. Remove paper liners. each Cheesecake. smooth. Beat in sour cream and (Cheesecakes may be frozen in Makes 30 cheesecakes vanilla at low speed scraping bowl airtight container up to 1 month.) Per serving: Calories 284 • Fat 20g Cholesterol 61mg • Sodium 113mg occasionally until well mixed. Add FOR GANACHE In 2-cup glass Carbohydrate 25g • Fiber 1g • Protein 4g eggs one at a time beating at measure, combine chocolate low speed just until blended. Stir chips and cream. Microwave (high) 1 cup cream cheese mixture into 1 minute. Let stand 1 minute; stir reserved chocolate mixture. Beat until chocolate is melted and chocolate mixture into remaining smooth. Spoon 1 tablespoon into cream cheese mixture. center of each cheesecake. Chill at least 30 minutes.

PAGE 23 | SUMMER 2016 RATED RATED RATED 90 90 93

2013 2013 2013 LOUIS MARTINI CHATEAU TRUE MYTH SONOMA CABERNET STE. MICHELLE CABERNET Year in and year Year in, year out, We blind tasted out, Louis M. Martini Chateau Ste. Michelle this wine and were produces quality just delivers. 90 points very impressed; it and value. That’s here, 91 points there, easily could pass why my dad never 90’s everywhere. for a wine far hesitates to buy This year’s Cabernet more expensive. is no exception. Beautiful label, and try their wines. Wine Enthusiast beautiful wine, $ This 2013 cabernet rated it 90 points you will not be is rated 90 points and when you try disappointed. and continues their it you’ll see why. strong tradition. Another wine our customers will love. INCREDIBLE WINES, HIGH RATINGS, VALUE PRICES. We wrote a list and checked it twice to bring you amazing and affordable holiday wines. I’ve personally tasted each wine on our annual list and hope you’ll love them as much as I did.

Columbia Crest Grand Estates Cabernet Rated 90...... 2013 PARTY PICK! Columbia Crest Grand Estates Red Blend Rated 90...... 2013 Rodney Strong Alexander Valley Cabernet Rated 94...... 2013 Kim Crawford Sauvignon Blanc Rated 90...... 2015 Gerard Bertrand Cote de Rosé...... 2015 HOT FIND! True Myth Chardonnay Rated 94...... 2014

Bogle Essential Red Rated 89...... 2013 Monte Antico Toscana Rated 91...... 2012 Kenwood Chardonnay Rated 90...... 2014 GREAT GIFT! Kenwood Cabernet Rated 90...... 2012 Love Noir Pinot Noir Rated 90...... 2014 WE IT! Castle Rock Pinot Noir California Cuvee Rated 88...... 2013 RATED 2014 Noble Vines 337 Cabernet Rated 90...... 2013 93 FRANCISCAN CHARDONNAY Handcraft Pinot Noir Rated 92...... 2013 Chateau Ste. Michelle Indian Wells Red Blend Rated 89... 2011 My wife had a friend over recently and her first choice for a white Kendall Jackson VR Chardonnay...... 2014 wine was this beauty. Elegant, Hahn Cabernet Rated 90...... 2014 sumptuous fruit with a lingering light and clean finish all combine Noble Vines 446 Chardonnay Rated 94...... 2014 to make this one of my top white Fantini Sangiovese Rated 88...... 2015 wine picks for 2016 under $15. Meiomi Pinot Noir...... 2015 TOP SELLER! 2016 HOLIDAY DINNER MENU Pull Out Ordering Guide DELUXE WHOLE ROASTED TURKEY MEAL OUR MOST Meal includes entrée, three side dishes and dinner rolls with Honey Maple Butter. Butterball® fully-cooked golden roasted Popular whole turkey is ready to simply heat and serve. Meal! 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.) Large Meal (with 3 lbs. Gravy)...... $119.99­ Butterball Cooked Turkey Only: $3.49 lb. HASSLE FREE

HONEY-CRUSTED™ BONELESS SIGNATURE ROASTED PORK LOIN MEALS SLICED HAM MEAL Meal includes entrée, three side dishes and dinner rolls with Meal includes entrée, three side dishes and dinner rolls with Honey Maple Butter. (Select From Two Options) Honey Maple Butter. Our lean, center-cut boneless pork loin is lightly rubbed with Dierbergs’ signature boneless natural-juice holiday ham is hickory a delicious herb blend, roasted to perfection and sliced into smoked for superior flavor. We then encrust it with our special ready-to-serve medallions. caramelized glaze of honey, brown sugar, pineapple and touch • Pork Loin Meal with Sherry Wine Demi-Glace Sauce of clove. Completely sliced end-to-end for easy serving. Small Meal.....$57.99 ­Entrée & Sauce Only: $22.99 Small Meal...... $57.99 Large Meal.....$114.99 Entrée & Sauce Only:$45.99 Entrée & Glaze Only: $24.99 • Pork Loin Meal with Bourbon-Glazed Roasted Apples and Craisins Large Meal.... $114.99 Small Meal.....$59.99 $25.99 Entrée & Glaze Only: $49.99 ­Entrée & Sauce Only: Large Meal.....$119.99 Entrée & Sauce Only: $51.99

Pricing and availability subject to change. order in store or at Dierbergs.com | please order 48 hours in advance to ensure availability Large Meal: Serves Eight Small Meal: Serves Four HOLIDAY MENU Pull Out ENTRÉES AVAILABLE Á LA CARTE Ordering OR WITH COMPLETE MEAL Meals include choice of three Guide side dishes.

BOB’S SMOKEHOUSE SIGNATURE TRADITIONAL GLAZED HAM MEAL TURKEY DINNER Meal includes entrée, three side dishes and dinner (preset - no substitutions) rolls with Honey Maple Butter. • Butterball® Roasted Turkey, 12–14 lbs. Our premium natural-juice ham is slowly smoked—in our • Homestyle Turkey Gravy, 2 lbs. smokers—over cherry wood. The mild smoky flavor and • Homestyle Mashed Potatoes, 4 lbs. sweet Honey Dijon Glaze makes this an exceptional ham for special occasions! Ready to heat, slice and serve. • Fresh Cranberry Relish, 1.25 lbs. (Ham includes container of our Signature Honey Dijon • Traditional Bread Stuffing, 4 lbs. Glaze.) • Bake & Serve Homestyle Rolls (16 ct.) Small Meal.....$57.99 ­Entrée & Glaze Only: $24.99 $89.99 Serves 8-10­ Large Meal.....$114.99 Entrée & Glaze Only: $49.99

SUCCULENT ROASTED BEEF BRISKET PRIME RIB MEAL AU JUS MEAL Meal includes entrée, three side Meal includes entrée, three side dishes dishes and dinner rolls with Honey and dinner rolls with Honey Maple Butter. Maple Butter. Our Signature-Recipe brisket, made This classic beef entrée is beautifully from fresh, hand-trimmed U.S.D.A. BONELESS BREAST OF TURKEY MEAL marbled and seasoned for Choice beef, is marinated for hours Meal includes entrée, three side dishes and dinner exceptional flavor and tenderness; and slow roasted. It’s conveniently rolls with Honey Maple Butter. prepared rare and ready to heat sliced and served in a flavorful au jus. When just tender, all-white meat turkey is preferred; our to desired doneness. Served with Small Meal.....$64.99 lightly seasoned, freshly roasted turkey breast is ready to Sherry Wine Demi-Glace and Entrée & Sauce Only: $29.99 heat and carve. Served with house-made poultry gravy. Creamy Horseradish Sauces. Large Meal.....$129.99 Small Meal.....$99.99 Small Meal.....$59.99 ­Entrée & Gravy Only: $24.99 Entrée & Sauce Only: $59.99 Entrée & Sauces Only: $69.99 (Serves 4) Large Meal.....$119.99 Entrée & Gravy Only: $49.99 Large Meal.....$199.99 please order 48 hours in advance to ensure availability order in store or at Dierbergs.com | Lakeview Pointe customers must call or visit store to place orders. HOLIDAY MENU SIDE DISHES Pull Out AVAILABLE Á LA CARTE OR WITH COMPLETE MEAL Ordering Meals include choice of three side dishes. Guide NEW! RUSTIC ROASTED NEW! SWEET POTATOES & BUTTERNUT SQUASH Small: $9.99 Large: $19.99 HOMESTYLE HERB-ROASTED ROASTED GARLIC MASHED RED SKIN INFUSED FRESH POTATOES POTATO WEDGES VEGETABLES Small: $8.99 Small: $8.99 Small: $9.99 Large: $17.99 Large: $17.99 Large: $19.99

SIX GRAIN BREAD STUFFING VEGETABLE •TRADITIONAL BOURBON GLAZED THREE-CHEESE MEDLEY •CRANBERRY APPLE APPLES & CRAISINS POTATO AU GRATIN Small: $8.99 Large: $17.99 Small: $8.99 Large: $17.99 Small: $8.99 Large: $17.99 Small: $8.99 Large: $17.99

FRESH CLASSIC PRALINE PECAN FRESH GREEN SOUTHERN- VEGETABLE GREEN BEAN SWEET POTATO BEANS AMANDINE STYLE MEDLEY CASSEROLE CASSEROLE Small: $8.99 CORN SOUFFLÉ Small: $7.99 Small: $8.99 Small: $8.99 Large: $17.99 Small: $8.99 Large: $15.99 Large: $17.99 Large: $17.99 Large: $17.99

ENCRUSTED GOURMET THREE- HONEY-GLAZED PARMESAN ASIAGO CHEESE WHITE PETITE CARROTS RISOTTO BALLS MAC & CHEESE Small: $7.99 Large: $15.99 Small: $9.99 Large: $19.99 Small: $8.99 Large: $17.99

Menu orders for pickup on Wed., 11/23, must be placed by Mon., 11/21. Orders for pickup on Sat., 12/24, must be ordered by Thurs., 12/22. Even more online! NEW! BOMB CAKES A Bakehouse Favorite! These decadent Bomb Cakes make the perfect holiday treat. Available at all Dierbergs stores.

TIPPIN’S PIES A Holiday Favorite! JILLY’S Pumpkin Pecan Specialty Cupcakes Praline Pie It’s the holidays. Indulge. Available online at Dierbergs.com or by In St. Louis, exclusively at Dierbergs. special order at any Dierbergs locations. Available for a limited time Seasonal varieties available while supplies last. while supplies last. DIERBERGS SIGNATURE KENZIE’S

Available in-storeCupcakes only. Grab & Go.

YOUR RESOURCE FOR PARTY PLATTERS DIERBERGS ULTIMATE PARTY GUIDE Find our complete guide in-store or at Dierbergs.com

SANDWICH MINI EUROPEAN FRUIT & SUSHI PLATTERS PASTRY CHEESE PLATTERS GALORE PLATTERS PLATTERS FIND 100’S OF WAYS TO HASSLE GET YOUR PARTY STARTED FREE