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The Nugget Markets handbook
to all things fabulously festive
for the holidays
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bogs & kisses
cranberry roots
The Vincent family’s roots extend back to 1957, when the family’s first cranberry
bog was cultivated on Southern Oregon’s beautiful coast. With the area’s cool
temperatures, coastal winds, and harsher weather, heartier cranberries are naturally
produced; deep red in color with a sweet-tart flavor and sugar content that’s higher
than average. VINCENT FAMILY FARMS CRANBERRY JUICES
(Cranberry Agave, Cranberry Blueberry,
and Cranberry Palm Nectar) are
made by cranberry farmers, using
cranberry (instead of apple or grape)
as the primary fruit ingredient. Their
dried cranberries are made with
unsweetened apple juice (not sugar)
and are made in small batches
for optimum freshness. Plus, the
packaging is sustainable, utilizing
recycled glass and treeless paper
labels (bamboo).
—Josh Dwinell, Specialty Grocery
Just a Little Sweetness
Cranberries have that lovely little bit of
sweetness with that tart tang, making them
so versatile around the holiday table. Our
CRANBERRY WALNUT TARTLET is a petite
taste of the season, made with cranberries,
locally grown walnuts, melted butter and brown
sugar in a rich and buttery shell. Made in house
using natural ingredients, these little tartlets are just
the perfect sweet and tangy dessert.
—Brian Wagner, Bakery
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The Field Guide • Issue 18 • Winter 2014
makes a great
stocking stuffer!
Butter Up!
Rise and Lip Shine
Banish dry skin for good with BURT’S
BEES CRANBERRY & POMEGRANATE
BODY BUTTER, a lovely blend of
antioxidant-rich cranberry seed and
pomegranate oils along with hydrating
cocoa and jojoba butters. It marvelously
melts into your skin, leaving it soft,
supple and undeniably smooth.
—Lorna Parton, Healthy Living
Pucker up with BURT’S BEES LIP SHINE
AND LIP GLOSS in sheer colors that
moisturize, too. In shades like Pucker
and Ruby Moon, Burt’s lip products give
a sweet shine for naturally beautiful lips. Pucker is a moisturizing gloss with sheer
cranberry color, and Ruby Moon glosses
up your kisser with pearlized cranberry
color and nutrients. Both are 100%
natural and 1000% beautiful.
—Lorna Parton, Healthy Living
Floss ‘Em and get some
A great stocking stuffer that fits
perfectly nestled next to the
big chocolate Santa, RADIUS
CRANBERRY FLOSS SACHETS are
super-soft, spongy floss for total
tooth and gum protection. Coated
with unsweetened cranberry
essence and xylitol for gum health,
these travel-safe packets are
perfect for a healthy, fresh and
clean mouth on the go.
—Lorna Parton, Healthy Living
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It’s What’s on the Inside that Counts
Our stuffed game hens, hand made by our meat department associates, are
succulent and flavorful birds stuffed full of our own delectable FRESH TO MARKET
CRANBERRY & HERB STUFFING. One taste and you’ll see why our stuffing is a key
ingredient to our hens, stuffed pork chops, stuffed chicken breasts and even our
holiday turducken rolls. Fresh and perfectly seasoned, our stuffing is a truly tasty
addition to our meat entrées, ready for you to take home and pop into the oven for
an easy cold-weather meal.
—Jaime Arredondo, Meat Department
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bogged down!
Known for producing incredible pasta sauces, Cucina Antica has ventured into the
cranberry bog to bring you a wonderful cranberry sauce that pairs beautifully with
just about any meal. All natural and made with whole cranberries, apples, aromatic
orange peel and candied ginger, CUCINA ANTICA CRANBERRY SAUCE is a
delicious complement to meats, vegetables, and desserts.
– Josh Dwinell, Specialty Grocery
Health Notes with Dr. Liz: Cranberries
Studies have long shown that cranberries contain compounds (proanthocyanidins)
that help combat urinary tract infections. But new research shows that cranberries
may also help oral health by preventing gum disease. With a mere 50 calories per cup,
cranberry sauce also counts as a fruit serving!
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cranberry vanilla
pudding cake with hot
orange butter sauce
This rich cranberry cake is topped with a
warm buttery sauce, scented with vanilla
and orange.
Yield: 12 servings
Prep Time: 30 min
Cook Time: 1 hour
Ingredients:
Preparation:
Cake:
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
6 tablespoons salted butter,
softened
2 cups white sugar
2 teaspoons vanilla extract
2 cups evaporated milk
1 tablespoon orange zest
1 12-ounce package fresh
cranberries
Preheat oven to 325° F.
For the sauce:
1 cup salted butter
2 cups white sugar
1 cup heavy cream
1 teaspoon vanilla extract
2 teaspoons orange zest
Grease and flour a 10-inch bundt pan.
Mix flour, baking powder and salt.
Set aside.
In a large bowl, cream together the 6
tablespoons butter and 2 cups sugar
until light and fluffy, add vanilla and mix.
Beat in the flour mixture alternately with
the evaporated milk. Stir in the orange
zest and cranberries. Pour batter into
prepared pan.
Bake for 50-55 minutes, or until a
toothpick inserted into the center of the
cake comes out clean. Let cool in pan
for 10 minutes, then turn out onto a wire
rack and cool completely.
For the hot butter sauce:
In a saucepan, combine 1 cup butter, 2
cups sugar, and cream. Bring to a boil
over medium heat, stirring constantly.
Once sauce comes to a boil, reduce heat
and simmer for 10 minutes. Remove
from heat and stir in vanilla and orange
zest. Serve slices of cake generously
covered with hot butter sauce.
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breakfast
blitzen
Oatmeal Bar Ware
Get as much or as little as you like when
you buy bulk, and our bulk department
is the best stop for mixin’s and fixin’s
for your holiday oatmeal bar. To get the
party started, we’ve got organic quick
oats, organic steel cut oats, and 35%
fruit muesli, followed up by yummy and
healthy add-ins like sliced almonds,
golden raisins, dried blueberries, and
raw chopped walnuts. Mix and match,
sprinkle and stir for a healthy holiday
breakfast.
—Katie Cole, Bulk Department
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Fa-la-la-Granola
Made in-house with all–natural ingredients, our seasonal FALL GRANOLA is a
welcome addition to your autumn oatmeal bar. It’s not just a perfect topper for
your oatmeal, but a quick and healthy afternoon snack as well. This seasonal
blend of oats, pecans, cubed dried apple, raisins, almonds and pumpkin spice
seasoning is available in our bakery department.­
—Brian Wagner, Bakery
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winter
warmers
For the Love of Chocolate
A cold winter’s day calls for a hot, steamy mug of rich, creamy chocolate, and the
folks at DAGOBA bring you chocolate mixes that will warm you to your soul. Based
in Oregon, DAGOBA (the name means “temple” in Sanskrit) forged partnerships
with cacao growers, encouraging farmers to grow organic crops and also teamed
up with the Rainforest Alliance to conserve biodiversity and support the community.
Each DAGOBA product uses organic ingredients with no synthetic additives and
no GMOs. Try Authentic (premium cacao powder, dark chocolate bits, and cane
sugar), Xocolatl (blended with chilis and spices) and Chai (a spicy blend of pure dark
chocolate, cane sugar, ginger and chai). —Josh Dwinell, Specialty Grocery
Hasty Pudding
Make haste into any Nugget Markets
location for a truly traditional taste of
the season! WALKER’S RICH FRUIT
PUDDING, available only during the
month of December, is a jolly good
blend of raisins, sultanas, candied peel,
mixed spices and syrup. It’s thoroughly
steamed for that rich, moist and
festive taste of a traditional Christmas
celebration. Happy Crimble!
—Josh Dwinell, Specialty Grocery
Get Saucy!
Based out of San Francisco and
in business for more than 85
years, TORANI has succeeded in
bringing family recipes to coffee houses
around the world.Purely decadent
and luxuriously rich, Torani’s sauces
in Dark Chocolate (rich, complex and
bittersweet), Caramel (buttery rich)
and White Chocolate (cocoa buttery
vanilla notes of fine white chocolate) are
divine when simply blended with milk,
coffee, or espresso and can be used as a
topping for desserts and ice cream. —Josh Dwinell, Specialty Grocery
Why Buy the Milk?
Because it’s from pasture-raised
Sonoma County Jersey cows! A truly
great mug of hot chocolate starts with
rich and creamy milk, like ST. BENOIT
JERSEY COW WHOLE MILK. Local
and organic, St. Benoit’s happy Jerseys
graze outdoors, have a consistent
diet of grass year round, and are free
of any antibiotics and pesticides. The
result is a bottle of pure, quality milk
that’s sustainably produced and hotchocolate friendly!
—Daniel Williams, Dairy
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tuxedo sundae
Go nuts over this rich vanilla
sundae-in-a-cocktail!
Yield: 1 serving
Prep Time: 15 min
Ingredients:
1 ounce Fratello Hazelnut Liquor
1 ounce Amaretto
2 ounces chocolate syrup
2 scoops vanilla ice cream
Whipped cream for garnish
Preparation:
Blend all ingredients into a milkshake
consistency. Drizzle the interior of a
martini glass with chocolate syrup
and pour drink contents into the glass.
Garnish with whipped cream and
chocolate drizzles.
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Coffee Bar Kringle
Come in from the cold and pay a visit to our coffee bar for our holiday-menu lattes,
cider, cocoa, and even a wintery milkshake! Available Nov. 28th through Dec. 31st,
our coffee bar menu features the best of the season using the freshest and highest
quality ingredients, including our FROST BITE (tuxedo mocha with frosted mint
syrup), GINGERBREAD LATTE (made with fresh ginger juice), PUMPKIN LATTE
(made with actual pumpkin mix), CLASSIC APPLE CIDER (freshly juiced apples),
and PEPPERMINT MILKSHAKE (a minty sweet treat). Try a Pumpkin Latte with our
bakery’s pumpkin bar or add some caramel sauce to our Classic Apple Cider for a
sweet caramel apple treat.
—Ali Van Vessem, Coffee Bar
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So Fly Pies!
Creating and baking the perfect pie is an art form, and one that can take years to
perfect. With DUARTE’S bake-at-home pies and a trip to our frozen foods case, you
can bypass all the “pie trial and error” and have a fresh baked, homemade pie ready
in time for tonight’s dessert! In varieties like apple, olallieberry, and strawberryrhubarb, Duarte’s pies are handmade locally at Duarte’s (family run since 1934)
in Pescadero, CA. Warm from the oven with a dollop of vanilla ice cream, there’s
nothing quite like a slice of Duarte’s pie!
—Daniel Williams, Frozen Foods
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Do the
Peppermint Twist
Add a little twist to your cocoa with
SILLY COW FARMS PEPPERMINT
TWIST hot chocolate. Only available
in December, this hot chocolate mix
is made with minimal ingredients that
are all-natural, with cane sugar, Dutch
process cocoa, and natural peppermint
flavor. Made in small batches and
packaged by hand in Vermont, this
rich blend has “holidays” written all
over it. Grown ups can add a wee bit of
peppermint schnapps to their mug for a
little extra festive silliness! —Josh Dwinell, Specialty Grocery
Three Degrees of
Peppermint
A guest favorite, our PEPPERMINT
TORTE CAKE rings in the season with
layers of peppermint! Baked in-house
from scratch, our white or chocolate
cake is spritzed with peppermint
extract, filled with a peppermint
white-chocolate mousse, frosted with
peppermint whipped cream, and
drizzled around the edges with a rich
chocolate ganache. For a grown-up
treat after the kids are fast asleep and
before the big guy in red shows up,
cozy up to the fire with a slice of torte
and a nip of peppermint schnapps.
—Brian Wagner, Bakery
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in pine form
Health Notes with Dr. Liz:
Pine Nuts
Available in our bulk department, these tiny pine tree seeds
are an ancient food of Native Americans, and come packed
with a wealth of vital trace minerals that often lack in our
diets. A petite one-ounce serving supplies more than 100% of
manganese and more than 10% of zinc, copper and iron needs,
all crucial for a strong immune system and healthy circulation
and skin.
—Dr. Liz Applegate
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Balsam and Then Some
Relieve holiday stress and strain
by settling into a peaceful and
rejuvenating bubble bath with AURA
CACIA WARMING BALSAM FIR
AROMATHERAPY BUBBLE BATH. Shut
the door, run the water, and create
mounds of luxurious bubbles with this
gentle, SLS-free, essential oil bubble
bath. Relax amidst the scents of balsam
fir, eucalyptus and juniper berry, just in
time for the holidays.
—Lorna Parton, Healthy Living
Rejuvenate & Rejoice!
De-stress and unwind this holiday
season with KISS MY FACE shower gel.
With the soothing yet refreshing scents
of woodland pine and ginseng combined
with calming lavender, this gel works
as a wonderful shower gel or bubbling
bath. Olive oil, aloe, and vitamin E
moisturize with plant-based cleansers.
Re-wind, rejuvenate, and rejoice!
—Lorna Parton, Healthy Living
Cowboy Up!
As the old saying goes, “A cowboy’s a man
with guts and a horse.” Well, we don’t know
about the horse, but the folks at Herban
Cowboy know a thing or two about pullin’
yourself up by your bootstraps and stickin’
to your guns. HERBAN COWBOY is an
organic personal care company started on
a few bucks in a cabin on a dirt road with no
internet and a dicey phone line. Today, the
company offers a full line of organic natural
grooming products in recyclable packaging
like Cowboy Forest maximum protection
deodorant. This stick provides long-lasting
protection without harsh synthetics, and
smells fresher than a Rocky Mountain
spring rain.
—Lorna Parton, Healthy Living
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just a few
gifts&giggles
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The Field Guide • Issue 18 • Winter 2014
Don’t Poo Poo It
So when the family is visiting from Poughkeepsie for the holidays, be sure you’re
poopared with POO-POURRI BEFORE YOU GO TO THE BATHROOM SPRAY and
gift set. Poo-Pourri allows you and yours to leave the loo better than you found it,
with a blend of essential oils that virtually eliminates bathroom odor. Before you
lay down the law, simply spray a few squirts into the bowl where a protective layer
of essentials form to keep those noxious fumes from invading your bathroom in
the first place. Choose from scents like Call of the Wild, No. 2, Party Pooper, Royal
Flush, and two awesome gift sets (Flushionista and Master Crapsman) for the real
stinkers in your life.
—Lorna Parton, Healthy Living
All in One Basket
A little stumped as to what to give
friends, family, and Fido for the holidays? Our NUGGET MARKETS GIFT BASKETS
fit the bill and are sure to spread good
cheer from your house to the dog house
and back again. For the cheese lover,
check out our wine and fresh cheese
gift bags in the cheese department.
Pamper someone with our Bath Basket,
filled with soothing bath time products
and potions from our healthy living
and beauty departments. For the beer
aficionado in your life, select our Craft
Beer Basket, stuffed with a selection of
beer and tasty go-alongs. Looking for
a great “stay in” gift that’s also family
friendly? Check out our Ultimate Movie
Night basket, with a movie rental that
you can use twice for double feature
night, specialty soda, popcorn, and
candy all wrapped up in a popcorn
bucket. You can’t go wrong with our
Chocolate Basket, overflowing with all
things chocolate, and our Park Picnic
Basket filled with wine, salami, crackers,
mustards, balsamic, olive oil, fruits
and nuts. For 4-legged loves, grab
our Dog Friendly basket, full of treats,
toys, and grooming care for your furry
friends. Hurry in and grab a basket that
suits your fancy, as quantities are limited
and they’re here for a short time only.
—Kris Scott, Grocery
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Sons of Sauvignon
Sometimes, you just want to have a
wine with some power and guts. If
you love a good Napa Valley cabernet
sauvignon that’s well-balanced with
great raspberry and blackberry aromas
and flavors with silky tannins, then this
SEQUOIA GROVE cab powerhouse is
for you! Delicious fatty holiday meal
staples, like mashed potatoes and gravy,
don’t stand a chance against this wine’s
tannins which balance the fat and get
you revved up and ready for the next
bite. Perfect with a juicy hunk of beef
like that big Christmas dinner prime rib! —Hank Beal, Adult Beverage
Charles in Charge
Chuck Siegel’s dedication to the art of chocolate began back in 1987, when he
started his first premium chocolate company, CHARLES CHOCOLATES, in San
Francisco. His passion guided him in creating some of the world’s best chocolate
containing the finest organic herbs, fruits, nuts, organic cream and butter. Made
by hand in very small batches using artisanal techniques, these gems (including
the Salty-Sweet collection) come in beautiful packaging perfect for gift giving and
stocking stuffing!
—Josh Dwinell, Specialty Grocery
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Lucky 7
Hey, Everyone!
Rock your nails with 7 FREE NAIL
COLOR BY PACIFICA! In screamin’
colors like Cinnamon Girl, Psychedelic
Jungle, Heart of Gold, and Red, Red
Wine, there’s really no excuse not to
channel your inner groupie this holiday
season. Plus, all 7 Free nail colors are
void of the many chemicals found in
traditional polishes, with mind-altering,
vibrant colors that go on smooth and
stay put. Kick in the 100% vegan brush
for easy application, and you and your
nails are ready for any palooza you care
to rock. Great stocking stuffer for all
your free spirits!
—Lorna Parton, Healthy Living
Clean your hands and
refresh your senses with
EVERYONE HAND SANITIZER
SPRAY. Scented with peppermint
and citrus or coconut and lemon,
this hand sanitizer is perfect for
on-the-go and it’s a plant-based
alternative to chemical-laden
hand sanitizers. They’re made
with plant-based glycerin, pure
essential oils, and jojoba oil that
moisturize and leave hands dry
and soft, not sticky. Talk about a
great little stocking stuffer!
—Lorna Parton, Healthy Living
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Mulderbosch Rosé & Beemster Vlaskaas
Fresh and pure, this rosé of cabernet sauvignon is slightly unusual. It’s got a
little more weight and minerality, making it stand up to slightly heavier dishes,
unlike other roses. Enter BEEMSTER VLASKAAS, a Dutch cow’s milk gouda
that historically was made once a year to celebrate the flax harvest. With its
creamy texture and rich, satisfyingly sweet flavor, Vlaskaas pairs beautifully with
MULDERBOSCH ROSÉ.
a matter of
tastings
with rebekah baker, specialty cheese
& hank beal, Adult beverage
Vino Noceto Sangiovese
& Oro Del Tempo Piave Vecchio
SANGIOVESE is a lighter bodied red with higher acidity than many other reds, making
it a wonderful wine with food. Vino Noceto makes arguably the best sangiovese in
California, which makes sense as they’ve been at it since 1987. With tart cherry and
cranberry flavors, it’s a natural with your holiday meal. As a wonderful appetizer, pair
this sangiovese with PIAVE VECCHIO from Oro Del Tempo. It’s a nutty and sweet cow’s
milk cheese, aged for 12 months, with a bright, tropical acidity on the finish. 22
The Field Guide • Issue 18 • Winter 2014
Chateau Ste. Michelle Eroica
& Beemster Paradiso
The best of both worlds, Eroica is a collaboration wine between Washington State’s
Chateau Ste. Michelle and Ernst Loosen, of German wine fame. Beautifully flavored
with Washington fruit, lime and peach aromas and flavors, it’s got bright acidity and
the slight petrol taste of German rieslings. This wine’s sweetness pairs with sweetleaning holiday foods, like our Brown Rice Apple-Cranberry Stuffing and our Ginger
Puree of Sweet Potato. For your cheese and wine offerings, we suggest pairing
EROICA with BEEMSTER PARADISO, a cow’s milk cheese with a rich, butterscotch
flavor and a pleasing crystalline crunch.
Sobon Old Vine Zinfandel & Sartori Bellavitano with Balsamic
Full-bodied, fruit-driven, and a great price, SOBON OLD VINE ZINFANDAL is one
of the most popular with our guests (and it pairs beautifully with hearty foods like
our Cornbread Sausage Stuffing). Our friends at Sobon have been producing this
zinfandel for many years, and it’s a blend of several of their great old vineyards.
As an appetizer, pair a bottle with BELLAVITANO WITH BALSAMIC, a Wisconsin
original with the roasted nuttiness of a parmesan along with the sweet, crystalline
structure of a gouda. The rind is washed in fine balsamic vinegar, producing a
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cheese with a richly layered flavor. Mirabelle Brut or RosÉ & Saint Andre
Made by the famous Schramsberg winery in Napa Valley, MIRABELLE BRUT is
a unique blend of hand-harvested bunches of Napa, Sonoma and Mendocino
County pinot noir and chardonnay, pairing well with light appetizers or hearty
vegetables. The brut rosé has a little more body and berry fruit aromas, making it
a great partner to anything with cranberries. We suggest pairing either the brut or
rosé with SAINT ANDRE’S FRENCH TRIPLE CRÈME. It’s supple, heavenly, and with
a creamy, rich texture that tastes of butter and cream.
Sonoma Hills Cabernet
& Emmi Cave Aged Gruyere
From Sonoma’s Alexander Valley
comes a more elegant style of
cabernet sauvignon in a bottle
of SONOMA HILLS CABERNET.
It’s got a lush mouthfeel, finely
structured tannins and a balanced
acidity that supports core flavors
of black cherry, plum and vanilla. Pair a glass of this cab with EMMI
CAVE AGED GRUYERE. Aged for
one year in natural sandstone caves
in Switzerland, this raw cow’s milk
cheese is nutty with a brown butter
sweetness, also making it perfect
for all your comfort food recipes.
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Joel Gott Sauvignon Blanc & Laura Chenel ChÈvre
JOEL GOTT has a knack for fresh, crisp wines and this sauvignon blanc is no
exception. With its bright, crisp acidity and tropical notes, it’s got the refreshing
flavors of melon and a juicy Meyer lemon. It’s versatile around your holiday table,
with a long, clean, refreshing finish. Pair this wine with LAURA CHENEL CHÈVRE, a
fresh, locally made, creamy goat cheese
with a bright, tangy flavor that matches
perfectly with this crisp sauvignon blanc.
HAHN SLH PINOT NOIR
& PETITE TRUFFLE TRIPLE CRÉME
When considering a California
pinot noir at a great value, look
no further than HAHN SLH PINOT
NOIR. Bursting with strawberry
and cranberry flavors, it’s got
earthy mushroom aromas that
work deliciously with those savory
components of a holiday meal, like
our Vegetarian Mushroom Gravy.
Pair with MARIN FRENCH CHEESE
COMPANY’S PETITE TRUFFLE
TRIPLE CRÈME, and you’ve got
the makings of an unforgettable
start to your holiday meal. This
locally produced extravagant triple
crème cheese is studded with
black truffles for an earthy winter
treat that pairs beautifully with this
pinot noir.
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Riva Leone Barbera & Alta Langa Il Nocciolo
From Piedmont Italy, RIVA LEONE BARBERA’s bright cherry fruits and core of
fine tannins accompany the typical barbera acidity that makes this the perfect
partner to ALTA LANGA’S IL NOCCIOLO delicate cheese. Soft and creamy, this tiny
square of Italian cheese is made with a blend of cow, sheep and goat's milk for a
tangy, yeasty flavor. It's almost like a petite four; fluffy and decadent with texture
reminiscent of cheesecake.
Zardetto Prosecco
& Fromage D’Affinois
What are the holidays without a
prosecco in your lineup? Like you
and your guests, proseccos are
just so friendly and likable, and no
holiday celebration is complete
without them. ZARDETTO
PROSECCO is lovely as an
aperitif and accompanies light
hors d’oeuvres with style. When
it comes to cheese pairings,
we recommend GUILLETAU
FROMAGE D’AFFINOIS, a
decadent, buttery and supple
double crème French brie that’s a
real crowd pleaser.
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Juvé Y Camps Brut Rosé & Laura Chenel Honey ChÈvre Log
´ Y CAMPS 100% pinot noir rose from Spain presents an amazing value! On
JUVE
the nose, you’ll find both floral and berry fruit notes in perfect harmony. Threeyears long bottle aging brings balance, length and weight while retaining freshness.
With incredible body, this rosé can be enjoyed before a meal or stand up to your
menu, from beginning to end. To
accompany this wine, serve LAURA
CHENEL’S HONEY CHÈVRE
LOG, a young, fresh, goat cheese
with creamy texture and bright
sweetness blended with local
Sacramento honey. Neige Apple Ice Wine
& champignon Black Label
Crisp and flavorful on the
palate, NEIGE APPLE ICE
WINE has the aroma of
freshly picked ripe apple with
striking intensity and the
perfect balance of sugar and
acidity. Made from apples
harvested in the fall, the juice
is kept outside in the winter
cold, allowing the sugar and
water to separate naturally.
The precious syrup is then
allowed to slowly ferment
over a 6–7 month period. We
suggest pairing this wine with
slices of CHAMPIGNON’S
BLACK LABEL CAMBOZOLA,
a decadent creamy brie that’s
dusted in ash with blue veining.
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unlikely
companions
Chocolate & Bacon
Walk into a Bar...
…and immediately fell for the beautiful
aged Wisconsin cheddar sitting near
the DJ. Well, it might not be your
typical romance, but VOSGES MO’S
MILK BAR featuring 45% deep milk
chocolate with uncured, fully cooked
bacon and alderwood smoked salt,
is, you’ve got to admit, all quite
alluring. Paired up with the rich, nutty
flavor of DEER CREEK’S 7 YEAR
RESERVE CHEDDAR, the combination
of chocolate, bacon, salt and aged
cheddar is love at first bite.
—Josh Dwinell, Specialty Grocery &
Rebekah Baker, Specialty Cheese
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Made for Each Other
Sometimes, the most unlikely
combinations turn out to make
perfect sense. VOSGES SUPER DARK
CHOCOLATE BAR COLLECTION marries
flavors like coconut caramel and tart
cherry, coconut ash and banana, guajillo
and chipotle chili, and matcha green tea and
spirulina. And while you might be thinking
“What the…?”, these odd flavor combinations
are exciting, delicious, and well suited.
Each flavor profile is prominent, while
complementing each other at the same
time; a perfect match made in chocolate!
—Josh Dwinell, Specialty Grocery
Shades of Gray
BONGRAIN ST. AGUR BLUE is made in the
mountainous Auvergne region in France,
and this double crème cow’s milk
cheese is decadent and buttery,
with characteristic blue-green
veining. FRAN’S GRAY
SEA SALT CARAMELS,
buttery and with a salty
finish and rich chocolate
coating, are a perfect
partner to the blue’s sharp yet
fruity flavor and creamy texture.
There’s no gray area here; just
divine decadence.
—Rebekah Bakery, Specialty Cheese
and Josh Dwinell, Specialty Grocery
nuggetmarket.com
29
Fog on the Lake
Warre’s Otima
Tawny Port
& Beecher’s Flagship
Cheddar
For those of you who enjoy a lighter
style of port, WARRE’S OTIMA
TAWNY PORT is right up your alley.
It’s sweet, with a caramel and toffeelike play on the palate, with a long
finish. Serve chilled on its own at
the end of the meal, or pair it with
BEECHER’S FLAGSHIP CHEDDAR.
This cow’s milk cheese, made in
Seattle, has a unique robust, nutty
flavor that manages to be both savory
and sweet. Both cheddar and gruyere
cultures make this unique cheddar,
and when paired with the port, the
nutty sweetness of both shine.
—Hank Beal, Adult Beverage
& Rebekah Baker, Specialty Cheese
30
The Field Guide • Issue 18 • Winter 2014
In a fog when it comes to interesting
morsels to offer your holiday
guests? May we suggest pairing
CYPRESS GROVE HUMBOLDT FOG
with LAKE CHAMPLAIN’S ORGANIC
72% DARK CHOCOLATE BAR. Made
in Eureka, CA., this American original
cheese is creamy and bright, with a
tangy lemony flavor. It’s a bloomy rind
goat cheese with a distinctive layer
of ash running through the center,
evoking the fog that rolls in over
Humboldt County. When eaten with
Lake Champlain 72% dark chocolate,
with its enchanting notes of baked
brownie, roasted cocoa, and dried fruit,
the combination is truly mesmerizing.
You’ll experience a contrast of textures:
rich and creamy with hard chocolate,
and flavors that evoke a sweet,
salty cheesecake.
—Rebekah Baker, Specialty Cheese &
Josh Dwinell, Specialty Grocery
fan the
flames
Fire up the grill for a few of
your holiday favorites!
grilled savory
tofu brochettes
Yield: 4–6 servings
Prep Time: 2 hours
Cook Time: 8–10 minutes
Ingredients:
Preparation:
2 tablespoons soy
sauce
1 tablespoon sesame oil
1 tablespoon yellow
curry powder
1 pound extra firm tofu
8 4-inch bamboo
skewers, soaked in
water to prevent
burning
Combine soy sauce, sesame oil, and yellow curry powder
and mix well. Cut tofu block in half widthwise, and then
cut each half into 4 pieces lengthwise to form rectangles.
Place tofu brochettes into non-reactive dish and cover
with sesame/soy/curry marinade. Cover and refrigerate
for 2 hours. After 1.5 hours of marinate time, preheat the
grill. When grill is hot and ready to create grill marks, place
tofu slices diagonally at 10 o’clock position on grill. After
1–2 minutes, rotate tofu slices to the 2 o’clock position and
grill for another 1–2 minutes. Flip tofu slices and repeat.
Remove tofu from grill to plate. When cool enough to
handle, skewer each tofu brochette 3/4 of the way through.
Serve with your favorite dipping sauce.
nuggetmarket.com
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32
The Field Guide • Issue 18 • Winter 2014
brined and smoked
turkey breast
Serve this succulent and juicy smoked
turkey made with a flavorful brine.
Yield: 4–6 servings
Prep Time: 48 hours for brining only
Cook Time: 14–16 minutes per pound
Ingredients:
Preparation:
For the brine:
2 cups kosher salt
2 cups brown sugar
1 gallon of water
2 pieces of star anise
6 juniper berries
2 bay leaves
12 black peppercorns
1 cinnamon stick
zest of one orange
For the brine: Combine all ingredients and pour into a
8-quart non-reactive vessel. Add turkey breast, cover,
and refrigerate 48 hours.
1 4-pound Diestel
turkey breast
2 pounds wood chips
(hickory, alder, cherry,
mesquite, or apple)
Soak wood chips in water for two hours. While chips are
soaking, heat one side of your grill (indirect heat). Place
soaked wood chips onto heavy-duty aluminum foil and
loosely wrap chips to form a pouch. Puncture 10 holes
into the foil pouch, and place wood chip pouch directly
onto hottest part of the grill. Once chip pouch starts to
smolder, remove turkey breast from the brine and place
directly onto the coolest part of the grill. Cover grill and
hot smoke turkey breast at 275–300° F for approximately
90 minutes or until probe thermometer inserted into
thickest part of the breast registers 165° F. Remove from
grill, and rest 6–8 minutes loosely covered with aluminum
foil. Slice and serve.
The Diestel Difference
Searching for a truly special holiday turkey with old-fashioned flavor, tenderness,
and texture? Look no further than a DIESTEL TURKEY. Established in Sonora, CA,
in 1949, this family owned and operated company is run by the fourth generation
of Diestels, and their turkeys are humanely and sustainably raised according to the
highest standards. Whether you’re roasting, barbecuing, smoking, or brining, bring
a Diestel turkey to your table this year.
—Jaimie Arredondo, Meat Department
nuggetmarket.com
33
grilled winter
vegetables
Hearty and colorful, these vegetables add
amazing flavor to your winter menu.
Yield: 4–6 servings
Prep Time: 20 minutes
Cook Time: 10–12 minutes
Ingredients:
Preparation:
1 Japanese eggplant or
small Italian eggplant
1 medium red onion
1 zucchini
1 yellow squash
1 red bell pepper
1 bunch fresh thyme
1 bunch chives
Preheat grill. If using Japanese eggplant, cut in half
lengthwise. If using large eggplant, cut into -inch disks.
Cut red onion in -inch disks. Slice zucchini and yellow
squash in half lengthwise. For red bell pepper, cut in half
and remove seeds and membrane. Cut each half into two
pieces. Coarsely chop herbs and add half herb mixture
to the olive oil, and mix. Brush all vegetables with herbed
oil, season with salt and pepper, and place vegetables
onto hot grill. To create grill marks, place vegetable slices
diagonally at 10 o’clock position on grill. After 2–3 minutes,
rotate vegetables to the 2 o’clock position and grill for
another 2–3 minutes. Flip vegetables and repeat. Remove
vegetables from the grill, and sprinkle remaining herbs and
olive oil onto vegetables and serve.
cup olive oil
1 tablespoon salt
1 tablespoon cracked
pepper
34
The Field Guide • Issue 18 • Winter 2014
grilled yukon gold
potatoes
Don’t forget the spuds when grilling your
vegetables. These delicious potatoes are gold!
Yield: 4–6 servings
Prep Time: 10 minutes
Cook Time: 12–15 minutes
Ingredients:
Preparation:
1 bunch fresh thyme
1 bunch fresh chives
Preheat grill. Coarsely chop herbs and mix
into olive oil, adding salt and pepper. Combine
well. Place potato halves into large work bowl
and toss well with herb/oil mixture until well
coated. Place potato halves cut side down
onto coolest part of the grill. Grill potato
halves for 4–6 minutes on cut side, rotating
45-degrees halfway through cooking time. Flip
potatoes over and repeat grilling procedure.
Grill until tender and golden brown. Remove
from grill and drizzle with herb/oil mixture
and serve.
cup olive oil
1 tablespoon salt
1 tablespoon cracked
pepper
4 pounds small Yukon
Gold Potatoes (B
size), scrubbed,
rinsed and cut in half
nuggetmarket.com
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new to our
stores
Pizza Hug
The story of PIZZA ROMANA began in the small town of Visso in Italy’s Marche
region, where natural spring water is still used to make the pizza dough. Fermented
for 24 hours, hand-stretched, and baked in stone ovens, Pizza Romana frozen
pizzas are made with top quality ingredients, like San Marzano tomatoes, delicious
pesto sauces, and amazing cheeses. The result? An unforgettable, unique line of
frozen pizzas that are 100% natural with no preservatives or additives. Choose from
delicious combinations like Garlic and Gorgonzola, Pesto Mozzarella and Margherita.
—Daniel Williams, Frozen
36
The Field Guide • Issue 18 • Winter 2014
Wham! Bam! Thank You, Lamb!
Get a leg up on your holiday meal planning and serve a Shepherd’s Pride bone-in
leg of lamb. Raised sustainably in the USA on a 100%-vegetarian diet, this all-natural
super flavorful lamb is never ever administered any antibiotics and is free from
growth hormones and artificial ingredients. Shepherds Pride is the first and only lamb
program to be approved for the Where Food Comes From® labeling program—all
lambs are source verified back to their ranch of origin by an independent third party.
It’s just a straight up delicious, tender and juicy addition to your holiday festivities!
—Jaime Arredondo, Meat Department
you go, organic girl!
ORGANIC GIRL’S SUPER SPINACH SALAD BLEND and
MACHE BLEND are two new kids on our produce block.
The Super Spinach Salad Blend combines baby spinach
with just the right amounts of baby bok choy and baby
kale to keep things tasty and interesting. More nutritious
than spinach alone, this powerhouse blend of greens
makes a delicious sandwich topper, juice creation
or a light and tasty salad. A foodie favorite,
mache has a graceful shape, vibrant green
color and succulent texture. Organic Girl’s
Mache Blend combines tender, buttery
mache rosettes mixed with sweet
greens for a wonderful overall taste
experience. Toss gently with a light
vinaigrette for a refreshing salad or
as a crunchy sandwich topper.
—Adam Bazarnik, Produce
37
party
by the
numbers
1
2
Pick up some PANEALBA VECCHIO
PALONE GRISSINI BREADSTICKS
to serve with a little olive oil, some
sweet or savory spread, or any soft
cheese. These leavened breadsticks
are made with exceptional ingredients
and are made using a unique blend
of traditional techniques and cuttingedge technology. They’re packaged
immediately after baking to preserve
the taste and aroma. The end product
is crunchy, buttery, and light and works
beautifully with any pasta dish.
—Josh Dwinell, Specialy Grocery
Add a little taste of the French
countryside to your table with the
PETITE MAISON BRIE BAKER, an
adorable little crimson crock packaged
in a cool replica cheese wheel box with
a natural bamboo spreader. Rich baked
brie can make it to your party table in
15 minutes with just three simple steps.
Warm, soft brie, like Marin French Triple
Creme Brie, is delicious with chunks of
baguette, crackers, or fruit. Plus, the brie
baker makes a perfect hostess gift or
stocking stuffer.
—Josh Dwinell, Specialty Grocery
Pick Up Sticks
38
The Field Guide • Issue 18 • Winter 2014
Bake Your Brie
3
tasty cand
ie s
peppermint
ganache truffles
Yield: 25 candies
Prep time: 30 minutes
Cook time: 2 hours
Ingredients:
Preparation:
8 ounces bittersweet
chocolate chips
8 ounces heavy cream
2 tablespoons unsalted
butter
1 tablespoon light corn
syrup
2 tablespoons peppermint
schnapps
cup cocoa powder
4 candy canes, crushed
2 tablespoons assorted
sprinkles
In a small saucepan over medium heat, combine cream,
butter and corn syrup until warm and steaming, stirring
occasionally. Place chocolate chips in a heat-proof
bowl. Pour cream mixture over chocolate chips and stir
to combine. Add schnapps and stir until smooth. Chill
mixture in refrigerator for 1 hours.
Scoop ganache into balls with melon baller and place on
parchment lined cookie sheet. Return to refrigerator for
another 30 mins.
Place cocoa powder/candy cane/sprinkles toppings into
seperate bowls for dipping.
Remove chilled ganache balls from refrigerator and
reshape into balls if desired. Using a fork, roll shaped
balls in toppings and place into paper cups. Serve.
nuggetmarket.com
39
almond
butter
brickle
Yield: 50 pieces
Prep time: 10 minutes
Cook time: 45 minutes
Ingredients:
2
cups sugar
2 cups butter
cup water
2 tbsp light corn syrup
6 oz. bittersweet chocolate chips
1 1/2 cup chopped almonds
Preparation:
Butter a 15"x10" baking pan. In a heavy bottom 4-quart sauce pan, combine all
ingredients except nuts and chocolate chips and cook over medium low heat for
40–45 minutes stirring frequently until mixture reaches 300–310° F on a candy
thermometer. Stir in 1 cup almonds.
Pour into prepared baking pan, top with chocolate chips while hot and spread
evenly. Top with remaining cup almonds.
Cool completely about 3 hours. Break into pieces.
fleur de sel
caramels
Yield: 75 pieces
Prep time: 10 minutes
Cook time: 30 minutes
Ingredients:
2 cups sugar
1 cup butter
1 cup milk
1 cup heavy cream
1 cup light corn syrup
1 vanilla bean, split
and scraped
1 tablespoon sea salt
Preparation:
40
Butter 15"x10" baking pan. In a heavy
bottom 4-quart sauce pan, combine all
ingredients except vanilla bean and cook
over medium low heat for 25–30 minutes
stirring frequently until temperature
reaches 245° F on a candy thermometer.
Add vanilla bean scrapings and stir. Pour
caramel mixture into prepared pan and
cool completely about 1 hours. Cut into
The Field Guide • Issue 18 • Winter 2014 squares and sprinkle with sea salt.
ar
this p ty’s on
4
fir
e!
party hotty
Add a little spice to your holiday
festivities and gatherings by serving our
BACON-WRAPPED CREAM-CHEESE
~
STUFFED JALAPENO PEPPERS.
Available in our meat department, these
little appetizers are easy to cook (just
pop ’em in the oven for a few minutes)
and they’re also available stuffed with
our Fresh to Market sausage.
—Jaime Arredondo, Meat Department
5
in gr
e die n
arty cocktail
is p
h
t
ts in
turkey in
the shrub
Yield: 1 serving
Ingredients:
1.5 ounce Yazi Ginger Vodka
3 ounces cranberry juice
1 ounce fresh orange juice
ounce Tart Apple Shrub syrup
Lime wedge for garnish
Preparation:
Pour all ingredients into an ice-filled
shaker and shake for about 20 seconds.
Strain contents into an ice-filled highball
glass. Garnish with a lime wedge.
nuggetmarket.com
41
winter
sparkler
Ring in the holidays with
sparkle and fizz.
Yield: 1 serving
Ingredients:
5 ounces prosecco
1.5 ounces Luxardo
Maraschino Cherry Liquor
3 ounces Cranberry Lime
Grown Up Soda (GUS)
Lime twist for garnish
Preparation:
Pour all ingredients
into a champagne
flute and garnish
with a twist of lime.
sparkles
will fly
42
The Field Guide • Issue 18 • Winter 2014
Cherries in the Wild
When New Year’s Eve is rockin’ and you’re
playin’ that funky music, make sure you’ve
got a jar of TOSCHI AMARENA WILD
CHERRIES on hand. A little on the tart
side, Amarena cherries have a refreshing
flavor and Toschi carefully selects only the
very best black sour cherries. Sweetened
and packed in syrup, these gems are a
perfect garnish for desserts, cakes, and
just about anything that calls for a cherry
or two. Ring in the New Year by adding a
little sparkle to your processo with a splash
of Amarena syrup. Cheers!
—Josh Dwinell, Sprcialty Grocery
Champagne Dreams
Like its namesake, this cake confection
is light, lovely, and luscious. Our
CHAMPAGNE CAKE starts with white
cake that’s delicately flavored with
rum and simple syrup. Filled with rum
custard, it’s iced with pale pink whipped
topping and finished with a shell
border, shimmery white chocolate curls
and edged with vermicelli sprinkles.
Just magnificent!
—Brian Wagner, Bakery
It’s Your Lucky Day!
Get your New Year hoppin’ with
MELISSA’S BLACKEYED PEAS. Shelled,
steamed, and ready-to-eat in a vacuum
sealed pouch that’s ready for quick and
easy preparation, these blackeyed peas
contain no preservatives or additives, and
they’re GMO free. Use a cup or two to
fancy up your soups and stews or enjoy
them in cold salads. Legend has it that
eating blackeyed peas on New Year’s
Day brings good things in the days to
come. With Melissa’s Blackeyed Peas on
your plate, you’re off to a great start.
—Adam Bazarnik,nuggetmarket.com
Produce
43
Beer Kissed!
With craft beers all the rage, baking products have jumped on the craft-beer band
wagon, and we’ve got a selection of unique beer-infused caramel sauces and
caramel corn from BOUJIE BAKING COMPANY. Partnering with craft breweries,
Boujie’s hand-crafted, artisan caramel sauces are made with pure, simple non-GMO
ingredients, no preservatives, and no corn syrup. Try a dollop of Scotch Porter
Caramel or Raspberry Lambic Caramel sauces on your favorite ice cream or warm
slice of pie. Coconut Vanilla Stout Caramel Corn or Chipotle Citrus Black Ale Caramel
Corn make a delicious treat, and all make a thoughtful gift for any beer-loving friend.
—Josh Dwinell, Specialty Grocery
The Field Guide
Issue No. 18 • Holiday 2014
nuggetmarket.com
1414 E. Covell Blvd., Davis
530.750.3800
Open 6:00 AM to 11:00 PM
7101 Elk Grove Blvd., Elk Grove
916.226.2626
Open 6:00 AM to 10:00 PM
130 Browns Valley Pkwy., Vacaville
707.469.6900
Open 6:00 AM to 10:00 PM
409 Mace Blvd., Davis
530.753.6690
Open 7:00 AM to 10:00 PM
771 Pleasant Grove Blvd., Roseville
916.746.7799
Open 6:00 AM to 11:00 PM
2000 Town Center Plaza, West Sac
916.375.8700
Open 6:00 AM to 11:00 PM
4500 Post Street, El Dorado Hills
916.933.1433
Open 6:00 AM to 11:00 PM
1040 Florin Road, Sacramento
916.395.2875
Open 6:00 AM to 10:00 PM
157 Main Street, Woodland
530.662.5479
Open 6:00 AM to 10:00 PM
Not all items featured in this publication are available at all stores. We reserve the right to correct all printed and typographical errors.