D O ROT H Y L A N E M A R K E T ' S
TABLE
DOROTHYLANE.COM • FEBRUARY 2017
FFROMAGE
antastic
Delicious
DESSERTS
Tempting
CHOCOLATES
Anatomy of a Cheese Board
Nothing is as easy, and yet so impressive, as a cheese board for home entertaining. If your friends and family are
anything like mine, cheese is a must for almost every occasion. But, I find that a lot of people are intimidated when it
comes to assembling a crowd-pleasing cheese board. To begin, set aside your doubts about finding the right combination. While it is possible, it is incredibly hard to come up with a bad pairing.
I personally like to use about three to five different cheeses. Of course, you can do more, but it's easy to overload the
senses, so keep it simple. Once you’ve chosen your cheeses, have fun with sweet and salty accompaniments, from assorted crackers and cured meats, to fresh fruit and cornichons. The possibilities are always fun and endless! Lastly, don’t
forget about the one-hour rule; to maximize the flavors of your cheese, allow them to sit at room temperature for at least
an hour prior to serving. Now, let’s get started with making some cheese board magic!
The DLM Cheese Shop
Manager, Springboro
Define the Foundation
Set the Framework
Finish, Finesse, & Serve
Are you hosting a casual get-together
When selecting cheeses for my boards,
To keep your board from looking like a
or a formal affair? How many people?
I think of a rhyme I once learned:
battle site by the end of the night, cut
Any known likes or dislikes? These are
Something old, something new, something
your cheeses before placing them on
good questions to consider, and don’t be
goat, and something blue. Make this your
the board, but not too far in advance
afraid to talk to your DLM cheesemon-
motto and you’ll have the framework
as to keep them from drying out. Try
gers. It’s our job to steer you in the right
for the perfect cheese board.
thin slices from the rind to the center
direction. If your experience hasn’t sur-
to showcase flavors from the inside out
passed Kraft singles, don't worry! We’ll
that the cheese has developed through
get you to where you want to be.
aging. For soft, crumbly cheeses, leave
them whole and provide a spreader for
your guests to use.
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DorothyLane.com • February 2017
The cheese board above features Barber’s 1833 Vintage Reserve Cheddar, Parmigiano-Reggiano Extra from Malandrone, Laura Chenel Fresh Chèvre, Cotswold
Double Gloucester with Onions and Chives, Le Papillon Roquefort, Comté St.
Antoine Gruyère, and Belletoile Triple-Cream Brie.
Demystify Chicken Roasting
Roasting a chicken is a skill that I think everyone should
have in their cooking tool belt. It has the power to bring
people together for a Sunday dinner and pleases almost
everyone. The added bonus is that it makes your kitchen
smell so darn good and is the ultimate comfort food. If
you're lucky enough to have leftovers, it can be used for
all sorts of quick meals throughout the week.
I like to say that a perfectly roasted chicken is the true
sign of a good cook. You don't need a lot of fancy equipment to master this skill—just a Hill Family Farm Whole
Chicken or a DLM Whole Chicken and a couple of cooking rules of thumb. Here's what you need to know.
Prep. Whatever you do, don’t roast a cold, wet bird.
Let the chicken come to room temp (at least 30 minutes
or more). This will help the bird cook more evenly and
efficiently. Make sure the skin is dry. There's no need to
rinse the chicken you buy here at DLM. Dry skin yields a
crisper and more crackly roasted surface.
Seasoning. You all have heard me say this before—do
not be shy with the salt and pepper! Don’t forget to add
it under the wings, the back, and even inside the cavity.
Other goodies can be added inside the cavity, too, like
chopped herbs, garlic, onion, and even a cut lemon, but
there's something so good about a simple salt and
peppered roasted chicken.
onions, carrots and potatoes, for a one-pan meal. My mom
used to “roast” chicken in a deep-sided, covered Dutch
oven, which technically wasn’t roasting, but delicious.
Temperature. You have two choices here—low and slow
or hot and fast. Low and slow will yield a very tender, falloff-the-bone type of meat with soft and sticky skin. Roast
at 300°F to 350°F for anywhere between 1.5 to 2 hours.
The hot and fast method will yield a more crisp and
dark golden brown exterior and a firmer, chewier meat
inside. Roast at 375° to 500°F, 45 minutes to 1.5 hours
depending on the weight of the chicken.
Is it done? Buy a meat thermometer. It’s the easiest
and most foolproof way to be sure. You are looking for it to
read 165°F when you insert it into the thickest part of thigh.
Carving. Let it rest and hang out for at least 15 minutes
before cutting. I know it can be torture waiting to dig in, but
don’t blow it! You want those juices to redistribute or else
you’ll end up with them all over your cutting board.
Lastly, don’t be intimidated. You will quickly master this
and be on a journey of good
Culinary Director
cooking for years to come.
What to roast it in. There are many pans out
there. My answer is to use what you have. Different pans can give you different results,
but all are delicious. For example, a
roasting pan with a rack allows air
to circulate under the bird, which
helps brown the chicken all
over and is brilliant if you
want to carve it tableside
for that “Norman Rockwell”
presentation. Using a
roasting pan without a
rack will yield more pan
juice and is an excellent
way to roast veggies
simultaneously, like
DorothyLane.com • February 2017
3
Say it With Chocolate
N
ot all chocolate is created equal. Even the sound
it makes when you snap off a piece is indicative
of how it was tempered, the process of forming
the chocolate by heating and cooling it. The appearance should have a sheen. The aroma should carry with
it notes of the chocolate itself and added flavors, like
the smoked sea salt and Kentucky Bourbon found
in Maverick's Prohibition Milk Chocolate, recipient of a
silver medal from the International Chocolate Awards.
4
DorothyLane.com • February 2017
Chocolate also can be a very avant-garde experience, as we've learned from our good friend and local
chocolatier Ghyslain Maurais, whose chocolates are
hand-painted and are known to push the envelope
with unique flavor combinations and textures.
Pictured (clockwise from top left): François Pralus Chocolate,
Chocolat Moderne, Ghyslain Chocolatier, Askinosie Chocolate,
jcoco Chocolates, Olive & Sinclair Chocolate Co., Maverick Chocolate Co., and Mast Brothers Chocolate.
With Love
FROM THE DLM BAKERY
While admiring our bakery's offerings, I ask myself,
why do our desserts taste so much better than what I order from a restaurant? The answer lies in the fact that
all the training and skill in the world cannot create
what I taste in our bakery, and that is love.
Our love for good food runs deep and takes us all
over the world to study, taste, and learn. We’ve traveled to places like Montreal, New York City, Paris, and
Tuscany to fuel our passion. We then infuse what we
learn into the DLM Bakery. This month we want to
show you the love as we pull out all of the stops. How
do I love thee, DLM Bakery? Let me count the ways!
First, let’s talk brownies. Not just any brownie, but
our famous, award-winning Killer Brownie®. This
time of year is when we debut the limited release of
our Raspberry Killer Brownie®. Sought after all year,
this berry beauty is sure to win hearts. If brownies
aren’t your beloved’s favorite, we make an array of
other scrumptious treats, such as Chocolate Cream
Silk Pie, Chocolate-Dipped Strawberries, and of
course, Laura’s Cookies!
Second, let me serenade you with our cake. Behind
DLM Washington Square is our Bakehouse where all
of the cake layers are made and our signature buttercream is concocted. Adjacent to it is our specialty cake
boutique called Love Cakes by DLM, named because
that is how much we, well, love cake. They make a cake
this month that you can find in the DLM Bakery that’s
actually called Love Cake. Think chocolate ganache
and real raspberry filling nestled between white cake
and topped with a slight blush-pink tinted cream
cheese frosting. The delectable part is the large crystals of sugar that we coat on the sides, which gives it a
sweet, crunchy texture played against the softness of
the cake and frosting.
Then there's our French pâtisserie made in-house
by our professionally trained pastry chefs. Watching
our pastry chefs work is like watching an artist paint.
As every stroke of the brush creates a nuance in a
painting, so does every movement of the chef to their
confection. Each layer of the Napoleon is carefully
stacked and precisely cut, including the thin coating
of sweet fondant on top. The Chocolate Mousse is
piped in a giddy swirl into an edible chocolate shell.
These and a dozen more delicacies are gently placed
onto baking trays to be carried away to each DLM, arriving without a scratch!
Finally, if you really want to feel the love from the
DLM Bakery this Valentine's Day, come see us noon to
6 p.m. February 11, 13, and 14. You'll find our Bakery
associates set up at the front of each store dipping
elegant long-stem strawberries in decadent chocolate
and rolling them in a variety of toppings. It's the perfect way to add a sweet touch to your celebration.
Our love of good food knows no bounds. Swing by
and feast your eyes on all of the Valentine’s yummies
Director of Coffee &
that fill our lineup. You will love
Bakery Merchandising
what you see!
DorothyLane.com • February 2017
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DorothyLane.com • February 2017
8 WEDDIN G C AKE T RENDS
I might be biased, but why not give them something to talk about when it comes to the wedding cake? Make it
memorable so that it leaves a lasting impression after the last song has been danced, all the guests have gone
home, and again when the top tier is pulled out lovingly on that first anniversary. Whether it be that chocolate
ganache filling or those hand-painted flowers that dance on the outside, the wedding cake is an opportunity to
showcase the unique flavor of your wedding day, and we don’t take that very lightly.
In fact, we take your special day so seriously, we’ve totally revamped our annual Bridal Showcase, 11 a.m.
to 3 p.m. February 26, to provide what we feel like will be a highly engaging reflection of some of the hottest
trends we are seeing in the wedding industry today. Bring your friends, family, or partner to our Bridal Showcase where you’ll be greeted with a tuxedo strawberry. We will feature several wedding vignettes, each embodying a different event theme, such as boho, Bollywood, rustic chic, and classic romance. Each setup will be
bursting with ideas for how it could be brought to life through essential elements like the wedding cake, flowers, wine selection, and food. Did we mention that you’re invited to try it all?
To prepare for our Bridal Showcase, we let our imagination go wild with the multi-tiered cake shown,
which embodies some of the hottest wedding cake trends we are seeing today—all in one cake.
Love Cakes Manager
TELL A STORY. Your cake is a blank canvas, so use that opportunity to tell your
favorite love story. Each tier could be a different chapter of your lives together.
Top it off with your actual silhouettes hand-painted on the cake.
TIE IN TEXTURE. Slithered almonds, ruffle fondant, drapery, candy quins, white
pearl sprinkles—add dimensional excitement with various textures.
ART DECO ELEGANCE. Ornate designs brought to life through icing add a Gatsby-like sense of grandeur. Tie in a monogram to add a touch of personalization.
ALMIGHTY METALLICS. Dazzle with eye-catching shimmer in any color, from
golds and silvers, to pinks and beyond.
A RUSTIC TOUCH. The rustic trend encompasses so much, such as the addition of burlap, lace, and twine. Or, bring it to life with icing rosettes or a
rough-lined icing technique.
HAND-PAINTED PERFECTION. The sky is the limit with this trend, as the
cake is literally hand-painted with a brush. The designer can incorporate
any number of designs, such as cascades of color, geometric patterns, and
vintage flowers.
GO GREEN. Think of added greenery and flowers as the accessories that really
pull the outfit together and add that runway-ready “wow” factor.
GOLDEN DAYS. Gold is hot this year, and there are a myriad of opportunities
to use this element, from hand-painted designs to accents and icing.
FEB 26 • 11–3
FREE ADMISSION
DLM Springboro 740 N. Main St.
DorothyLane.com • February 2017
7
GAME DAY
SNACKING PLAYBOOK
Pre-Game
Greet your game day
crew with a spread of
snacks to jumpstart the
pre-game mingling and
add some crunch to
your party.
First & Second
Quarters
Dip into the start of
the game (and the
snacks) with some proven
winners.
Half-Time
Whether your team is
winning or losing, the
time is now to bring
out the heavy-hitters.
TRY: DLM Guacamole,
DLM Fresh Salsa, Beef
Cream Cheese Ball, and a
Mexican Appetizer Tray.
Don't forget the DLM
White Corn Tortilla Chips.
TRY: DLM Spinach Dip
with DLM Pumpernickel
Bread, Bavarian Pretzel
Sticks with DLM Beer
Cheese, Chicken Wings,
Bacon Cheddar Pull
Apart Bread.
TRY: DLM BBQ Meatballs, Pretzel Sandwich
(requires 24-hour
notice), Ultimate
Sandwich (requires
24-hour notice), and
Shrimp Cocktail.
Third & Fourth
Quarters
Are you gearing up to
celebrate a victory or
preparing for a nailbiter? Either way, something sweet will get you
through this last stretch.
8
DorothyLane.com • February 2017
TRY: Killer Brownie ®
Tray, Laura's Cookies,
and King Cake.
ROSES ARE RED
Look to DLM this Valentine's Day
for a selection of beautiful flowers, including red roses. We'll have
stunning rose bouquets ready to
gift—wrapped in kraft paper or in a
vase, made complete with a variety
of colorful accents.
Floral & Plant Director
"I must have flowers,
always and always."
— Claude Monet
Ro sie's Cheesecakes
I am so excited after having tasted Rosie’s Cheesecakes! For
the first time, we have a real NY-style cheesecake in our DLM
Bakery. After having lived in Brooklyn in the 1980s, I returned
home with a penchant for great cheesecake, but rarely could
find one that could compare to my New York memories. Last
summer, while on a buying trip there, I made it a point to go
to one of the most famous purveyors of cheesecake. Sad to
say, it just wasn’t the same. It seemed even that cheesecake
eatery had cheapened or changed ingredients.
Happy days, as I’ve just tasted a bite of cheesecake heaven,
with the crust, texture, and perfectly balanced slightly-sour
flavor of my NY-style cheesecake dreams! And it's made by
my own brother-in-law Matt Ross, or as we call him, “Rosie.”
He too is a fan of that flavor of bygone times, and has been in
my ear for years about making a NY-style cheesecake. So this
year, he set out to do it himself. After test baking for months,
he arrived at this perfect re-creation of a classic. In my view,
he nailed it. Come in and ask us for a taste today, and serve
up a Rosie’s Cheesecake to your friends and family. They will
love it … especially if they are ex-New Yorkers!
VP of Food
RosiesCheesecakes.com
DorothyLane.com • February 2017
9
FEBRUARY 2017
SUNDAY
MONDAY
TUESDAY
BRIDAL
WEDNESDAY
1
THURSDAY
SATURDAY
2
3
4
Wine Tasting
Oyster Happy
Hour
Wine Tasting
10
11
(W) 5–8 p.m.
SHOWCASE
FRIDAY
Game Day
Favorites
(S/O) 4–7 p.m.
(W/S) Noon–5 p.m.
(O) 2–6 p.m.
(CC) 6–8:30 p.m.
FEB 26 • 11–3 • FREE
DLM Springboro 740 N. Main St.
5Naples-Style
6
White Clam
(O) 5–9 p.m.
Pizza of the Month
Burgers & Beer
7
Dutch Oven
Artisan Style
Bread
(CC) 6-8:30 p.m.
8
Oyster Happy
Hour / Wine
Tasting
(W) 4–7 p.m.
Be My
Valentine
(CC) 4:30-6 p.m.
12
Surf & Turf
(CC) 1-4 p.m.
13
14
Strawberry
Dipping
Strawberry
Dipping
Noon–6 p.m.
Noon–6 p.m.
Oyster Happy
Hour / Wine
Tasting
(W) 4–7 p.m.
Girls’ Night Out:
Galentine’s
Dinner
(CC) 6-8:30 p.m.
15
9
Wine Tasting
(W) 5–8 p.m.
Veuve Clicquot
Champange
Dinner
Oyster Happy
Hour
(S/O) 4–7 p.m.
Wine Tasting
(W) 5–8 p.m.
(CC) 6 p.m.
17
Oyster Happy
Hour
Thai One On
(S/O) 4–7 p.m.
(CC) 6-8:30 p.m.
Creative Cakes
and Cupcakes
(CC) 6-8:30 p.m.
+
Noon–6 p.m.
Valentine’s
Dinner
(CC) 6-8:30 p.m.
16
Strawberry
Dipping
18
Wine Tasting
(W/S) Noon–5 p.m.
(O) 2–6 p.m.
+
19
20
21
22
23
24
25
Family Night:
Meat and
Potatoes
Burgers & Beer
Poultry 101
Oyster Happy
Hour
Wine Tasting
(CC) 6-8:30 p.m.
Four Pillars
of Holistic
Wellbeing
Wine Tasting
(O) 5–9 p.m.
(CC) 5-7:30 p.m.
Seminar
(CC) 7–8:30 p.m.
Wine Tasting
(W) 4–7 p.m.
26
27
28
Bridal Showcase
Burgers & Beer
(S) 11-3 p.m.
(O) 5–9 p.m.
Hearty Soups
& Flatbreads
(CC) 6-8:30 p.m.
In Nonna’s
Kitchen
Smoked Meats
& Beer
(CC) 1-4 p.m.
(CC) 6-8:30 p.m.
(W) 5–8 p.m.
Eastern
European
Wine & Food
(CC) 6-8:30 p.m.
(S/O) 4–7 p.m.
Hot Dish!
(CC) 6-8p.m.
Chocolate Covered
Strawberry Dipping
Noon-6 p.m. • FEB 11, 13, & 14
All Three Stores
View all of our events at DorothyLane.com/events
Unless otherwise indicated, events are at all of our stores.
(O) Oakwood (W) Washington Square (S) Springboro (CC) Culinary Center (registration required)
+ Find additional events for this day online
+
(W/S) Noon–5 p.m.
(O) 2–6 p.m.
Valentine's
Dinner
6 p.m. Saturday, February 11
$90 per person*
Price includes a glass of wine paired with each course. Reservations
must be pre-paid and made by February 9. Seating is limited.
DorothyLane.com/CulinaryCenter
Featuring a 4-Course Menu
Surf
Butter-Poached Lobster, Cauliflower and Crushed Red Pepper
Panna Cotta, Fried Beet Chips,
Avocado Fondant
Turf
Beef Wellington, Parsnip Cardamom Purée, Butternut Squash,
Haricots Vert, Truffle Demi
Earth
Charred Pear, Arugula, Bleu Cheese,
Cashew, Cranberry and Pomegranate, Truffle Honey Vinaigrette
Heaven
Chocolate Avocado Mousse,
Brownie Bark, Champagne
Macerated Raspberries, Fried
Sugar Mint
Coq Au Vin
Serves 8-10 • Adapted from Pierre Hermé recipe
10 DLM Natural Chicken Legs, cut into drumsticks and thighs
1 bottle of red wine (Burgundy)
2 onions, coarsely chopped
2 carrots, coarsely chopped
1/2 Cup Cognac or other Brandy
2 Tbsp olive oil
2 garlic cloves, halved
10 whole black peppercorns
2½ Cups dried porcini mushrooms
2 Cups boiling water
10-oz slab bacon, cut crosswise into
1/2-inch strips
Freshly ground pepper & salt
1/4 Cup flour
2 Cups chicken broth or stock
30 pearl onions, blanched and peeled
if fresh
5 Tbsp unsalted butter
1 tsp sugar
1 lb white mushrooms, halved
1 Tbsp DLM Tomato Paste
Combine chicken with wine, chopped onions and carrots, Cognac, olive oil, garlic,
peppercorns, and 1 teaspoon of salt. Cover and refrigerate for 1 day. Preheat the
oven to 350°F. Drain the chicken and vegetables in a colander; reserve the liquid.
Separate chicken and vegetables and pat dry with paper towels; discard the peppercorns. In a heatproof bowl, soak the porcini in the boiling water for
15 minutes; drain in a sieve and rinse under cold running water. Rough chop
porcini into small pieces.
In a large Dutch oven, cook bacon until lightly browned. Transfer bacon to a
small bowl. Season the chicken with salt and pepper and cook in batches until
browned all over. Transfer to a platter and add the reserved vegetables to Dutch
oven to cook until lightly browned, about 5 minutes. Return the chicken to the pan
with browned vegetables and sprinkle with flour. Bake the chicken for 10 minutes,
or until the flour has browned. Add the stock, reserved marinade, and porcini.
Cover and bring to a boil. Reduce the oven to 300°F and bake the chicken for about
50 minutes, or until cooked through.
In a saucepan, combine pearl onions with 1½ Tbsp of the butter, sugar, and 1/2 tsp
salt. Gently shake pan until water has evaporated and onions are lightly caramelized,
10 to 15 minutes. In a large skillet, melt 1½ Tbsp of butter. Add white mushrooms, season with salt and pepper, and cook on medium-high heat, stirring often, until lightly
browned, about 10 minutes. Season sauce with tomato paste, salt, and pepper. Stir
bacon, white mushrooms, and pearl onions into the sauce. Bring to a boil and serve.
Contains Wheat, Milk
DorothyLane.com • February 2017
11
FEBRUARY
CLUB DLM PRIZES
THERE'S A LOT TO LOVE
Save 20% on Laura’s Cookies when
you share with someone special.
1) St. Patrick's Day Basket (value $60)
2) $50 Gift Card to Wild Birds Unlimited at
Marketplace at Settlers Walk in Springboro
use code Heart2017 • Expires 2/28/17
3) $50 Gift Card to Roost Modern Italian
or Park City Club
DLMMAILORDER.com
(866) 748-1391
Each time you scan your Club DLM card, you’ll be entered in our
monthly drawing. One set of prizes will be awarded at each store
location. No purchase necessary to enter.
6177 Far Hills Avenue
Dayton, OH 45459
DorothyLane.com • shopDLM.com
/dorothylanemarket
ADDRESS SERVICE REQUESTED
/dorothylanemkt
DLM GIVES BACK
Approximately
54,396
$
WORTH OF PRODUCTS
DONATED TO LOCAL
FOOD BANKS IN DECEMBER.
Your Local Online Grocer
We've hardly been able to contain our excitement about DLM
Drive-Up, our revamped online grocery experience! As much
as we love seeing our customers in stores, we understand that
life gets busy. Or, maybe you just prefer an online experience.
Enter DLM Drive-Up, your local online grocer. It's the DLM you
love with the convenience you crave.
So what's changed? We have a new look and name (previously called DLM in a Dash). We've also launched a completely
new website (take it for a spin, DLMDriveUp.com). Look for DLM
Drive-Up in the storefront next door to the DLM Culinary Center
in the Washington Square Shopping Center. Curbside pickup is
available 9 a.m. to 8 p.m. Monday–Sunday and we'll bring your
order to your vehicle! Here's how you can get started:
Step 1: Shop online! Visit us at DLMDriveUp.com. Choose
from all of your DLM favorites and create virtual shopping
lists to save time for future online orders.
Step 2: Place Order. Choose a pickup time that works for
you! Your personal shopper takes great pride in fulfilling
your order with the freshest foods.
Step 3: Get Groceries. We offer curbside service, so just drive
up to our storefront at 6149 Far Hills Ave. and call the number posted. We'll bring your groceries to your car!
Use code DriveUpToday
to waive the $5.99
processing fee on your first
DLMDriveUp.com order.
DLMDriveUp.com
6149 Far Hills Avenue
Oakwood (937) 299-3561 | Washington Square (937) 434-1294 | Springboro (937) 748-6800 • Prices and offers herein are valid through 2/28/17.
Club DLM card is required for all sale prices except beer and wine. In the event of a typographical error, in-store prices will prevail. ©Dorothy Lane Market. Dorothy Lane Market; the
Dorothy Lane Market logo; The Store That Accommodates; Eat Real Food; Flat Chicken; Honestly Better; and Killer Brownie are registered trademarks of Dorothy Lane Market, Inc.