Haggen Northwest Fresh November 2016

November 2016 FREE

Northwest

Holiday meals made easy page 4–5 Let Haggen do the cooking for you

Entertaining with charcuterie page 2–3

How to build a charcuterie board with our cured meats

Baking the season’s best page 12–13 Mini upside-down maple pear cakes

The art of

Warm up and gather around for the cozy, communal act of fondue-ing with family and friends. It all starts with a creamy, melty pot of cheese fondue, then comes the careful selection of what to dip in it—a mix of crusty bread from our bakery, steamed potato, crisp apples and sliced sausage like our Kulshan Irish Red beer brat is always a winning combo. Whether you make it from scratch or try one of our decadent packaged fondue varieties, we’re sure your fondue party will be a retro hit.

Fondue

Beer & Cotswold Fondue Recipe by Chef James Valentine

1 Tbsp cornstarch 1 cup + 2 Tbsp strong ale 14 oz Cotswold cheese, shredded 2 Tbsp whole grain mustard Salt & pepper to taste In a small bowl dissolve cornstarch in 2 Tbsp ale. Set aside. Pour remaining ale into a stock pot. Heat to simmer. Add cheese to stock pot and stir until cheese has melted.

Do not boil. Add mustard and cornstarch.

Bring to simmer and stir until thickened.

Pour into fondue pot and serve.

Ermitage French Brie Fondue

This authentic creamy French hors d’oeuvre comes in a lightweight wooden bowl for convenient heating and serving.

Jarlsberg cheese Fondue

Store Locations www.haggen.com Cover photo PHOTOGRAPHER: Katheryn Moran Photography SHOT ON LOCATION AT: Anderson Acres Farm Bellingham, WA TABLES COURTESY OF: Rustic Event Rentals, Sedro Wooley, WA ©2016 Haggen. All rights reserved. All proprietary trademarks are owned respectively by Albertson’s LLC, Safeway Inc. and their affiliates or subsidiaries. All third party trademarks are owned by their respective owners.

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Haggen Northwest Fresh | November 2016

Barkley, Bellingham 360-676-5300 Sehome Village, Bellingham 360-676-1996 Meridian, Bellingham 360-671-3300 Fairhaven, Bellingham 360-733-4370

Burlington 360-814-1500 Ferndale 360-380-9000 Lake Tapps 253-876-1700 Lake Stevens 425-377-7100 Marysville 360-530-7700 Mount Vernon 360-848-6999

Oak Harbor 360-679-8058 Olympia 360-754-1428 Snohomish 360-568-1395 Stanwood 360-629-4400 Woodinville 425-398-6700

Perfect for entertaining, this deliciously creamy fondue is made with Jarlsberg cheese and touch of Kirsch brandy.

MiFroma Fondue

Featuring a variety of Swiss cheeses that take you back to their rural origins, when shepherds melted leftover cheese to sustain themselves during long mountainside journeys.

Puddin’ River Classic Fondue

Made right in Canby, Oregon, it’s the perfect blend of cheeses and wine for mouth-watering goodness.

The makings of a festive

1 Solera Ring Chorizo

charcuterie board 4 Crostini

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Petits Cochons 3 Trois Rillettes de Porc

Columbus Coppa

2 Creminelli 6

Varzi

Olive Medley

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Spanish Iberico Cheese

5 Fig Spread Photo credit: Katheryn Moran Photography

1. A Cured Sausage

5. Something Sweet

2. Whole Muscle Cut

6. Something Briny

3. Pâté or Mousse

7. Cheese, Please

Try some spicy sopressata or a dry-cured chorizo.

In the search for the highest quality charcuterie, look no further than your local Haggen delicatessen. We carry an abundance of carefully cured sausages, finely sliced meats and all the sweet and crunchy accompaniments to go along with them. A well planned charcuterie board is perfect with cocktails before the main event and an easy to prepare appetizer for a stress-free holiday gathering. Using our simple pairing strategy you’ll have a gourmet smorgasbord ready for your holiday guests in no time.

These cured or smoked meats include prosciutto, bresaola (beef prosciutto), cappicola and smoked hams.

Choose either a hearty and coarse pâté or a light, creamy and smooth mousse.

4. Something Bready

Crostini, thin breadsticks or crackers add a crunch to the equation.

Dried fruits, jams or chutneys pair well with salty, fatty meats.

Bold, acidic flavors like olives or stone ground mustard accent fuller, meatier flavors.

Regionally pair meats and cheese (prosciutto with Parmigiano-Reggiano) or combine balancing flavors (cool, spicier meats with mild, goat cheese or Gouda with bold flavored meats).

November 2016 | www.haggen.com

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Simple & Delicious This holiday season, spend more time with your loved ones and leave the cooking to us. Your Haggen Delicatessen is ready to make your holiday as enjoyable and simple as possible. Our fully cooked holiday meals let you serve up all the best flavors of Thanksgiving without stress—just a delicious meal with family and friends.

Just heat & serve

Complete holiday dinners Turkey

79

$ 99

H-BASE

Turkey (10–12 lbs) Cranberry Stuffing (3 lbs) Yukon Gold Mashed Potatoes (4 lbs) Gravy (23 oz) Seasoned Green Beans (1.5 lbs) Cranberry Orange Relish (12 oz) Dinner Rolls (8 count) Pumpkin Pie 4

Haggen Northwest Fresh | November 2016

serves 4–6

Spiral Ham

Hempler’s Ham (5-7 lbs) Yukon Gold Mashed Potatoes (4 lbs) Gravy (23 oz) Seasoned Green Beans (1.5 lbs) Apple Waldorf Salad (2.25 lbs) Dinner Rolls (8 count) Pumpkin Pie

Create your own

custom meals

starting at

49

$

99

start with the basics

Turkey Meal ...................................................................$49.99 ea

10–12 lbs turkey 3 lbs cranberry stuffing 4 lbs Yukon gold mashed potatoes 23 oz gravy Ham Meal.......................................................................$49.99 ea 5–7 lbs ham 1.5 lbs seasoned green beans 4 lbs scalloped potatoes Prime Rib.......................................................................$49.99 ea 4 lbs prime rib

choose additional sides 32 oz container unless noted

Cranberry stuffing..................................................................$8 ea Sweet potato casserole..........................................................$8 ea Yukon gold mashed potatoes.................................................$8 ea Twice-baked potatoes (4 potatoes)........................................$8 ea Scalloped potatoes.................................................................$8 ea Roasted butternut squash.....................................................$8 ea Seasoned green beans...........................................................$8 ea Cranberry cream salad...........................................................$8 ea Apple Waldorf salad...............................................................$8 ea Pea and bacon salad.............................................................$8 ea Gravy (23 oz container)..........................................................$5 ea Cranberry relish (16 oz container)..........................................$3 ea H-BASE

Butterflake rolls (8 count)......................................................$4 ea Scratch-made pumpkin pie 9"...............................................$8 ea November 2016 | www.haggen.com

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Holiday Herbs

The best way to add flavor and depth to your holiday dishes? Pick the right herb for the job.

Basil

Sweet and peppery Try in: crab cakes, roasted meats, stuffed mushrooms, soups and curries.

Rosemary

Woodsy and pungent Try in: Stews, roasted veggies and meats and dishes with garlic.

Sage

Woodsy Try with: Stuffing, roasted veggies (especially butternut squash) and gravy.

Dill

Tarragon

Sweet and citrusy Try in: Fish dishes, dips and sauces.

Licorice and peppery Try in: Sauces for fish, potato salad and vinaigrette.

Cilantro

Chives

Mild oniony flavor Try in: Dips, risottos and rice dishes.

Lemony and bright Try in: Chutney, leftover turkey sandwiches, dips, soups and salads.

Oregano

Minty and peppery Try in: Beef roasts, marinated mushrooms, pizzas and salad dressings.

The Herbed Bird

herbco from Duvall, WA Thyme

Grassy and minty Try in: Dips with goat cheese, gravy (especially with mushrooms) and roasted veggies.

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Haggen Northwest Fresh | November 2016

The perfect blend of USDA organic rosemary, sage and thyme grown right here in Duvall, WA. This herb mix is the ideal ratio of woodsy, citrus and aromatic notes, ideal for all types of holiday bird dishes including turkey, duck and game hen.

The Mighty Mushroom Whether they’re found in our Northwest forests or grown on local mushroom farms, our abundant mushroom selection is brimming with flavor and potential. While many of our Pacific Northwest-grown fruits and veggies are slowing down for the season, many mushrooms make their seasonal debut just in time for the holidays.

Chanterelle

• Subtle, meaty and nutty flavor with the aroma of apricots • Wild grown in our Pacific Northwest woods • Sautée and pair with cured sausage and cheese Available through mid-December

Shiitake

• Earthy flavor that when cooked, unlocks a garlic-pine aroma • Grown on local farms • Include as an option in an omelet bar for house guests

Oyster

• Mild flavor with a slight seafood taste • Grown on local farms • Pairs well with egg dishes such as an egg strata

Portabello

• Complex flavor resembles that of meat • Grown on local farms • Use as an alternative to meat in burgers, side dishes or gravy

Crimini

• Mild and slightly earthy flavor • Grown on local farms • Very versatile. Can be eaten raw or sautéed. Try atop a pizza.

White/Button

• Mild flavor when raw, fragrant and meaty when cooked • Grown on local farms • Small size makes them perfect for skewers or served whole in soups

Mushroom Wellington Cups

4 Tbsp butter + 4-6 Tbsp butter, melted 1-1/4 lb crimini or button mushrooms, sliced 6 garlic cloves, minced 2/3 cup dry white wine 2 Tbsp all-purpose flour 1/2 cup heavy cream Salt and pepper to taste 5 sheets frozen phyllo dough, thawed Preheat oven to 375˚. Melt 4 Tbsp of butter in a large skill over high heat. Add mushrooms and cook for 6 minutes. Add garlic and cook until golden brown (about another minute). Add wine and cook, stirring continuously until wine evaporates. Sprinkle flour onto mixture and stir. Add cream and cook until slightly thickened. Season with salt and pepper. Let cool for 15 minutes.

Lay 1 sheet of phyllo on a clean work surface. Brush with melted butter and top with another phyllo sheet. Repeat with remaining 3 sheets.

Cut phyllo layers into size equal rectangles. Form each into a cup of a muffin tin. Distribute mushroom mixture into the six phyllo cups. Bake until golden brown, about 15 minutes.

November 2016 | www.haggen.com

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the

very best

birds

turkey

Mary’s Poultry

Mary’s poultry is raised at Pitman Family Farms, a third-generation family ranch that grows free-range, organic, air-chilled and non-GMO poultry. These birds are raised the old-fashioned way, without confining cages, antibiotics, or growth hormones. The animals are fed a vegetarian diet, free of gluten, for their health and yours.

Free Range Turkey

These turkeys are raised on healthful grains and allowed to roam in areas four times the size of the average commercial turkey ranch. A diet high in protein provides the optimum amount of nutrients for a large, flavorful turkey. Free of antibiotics, animal by-products, preservatives and no added hormones.

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Haggen Northwest Fresh | November 2016

Organic Turkey

These USDA Certified Organic birds are given only the very best. Their feed is free of antibiotics, GMOs, pesticides and chemical fertilizers. They’re verified GMO-free by the Non-GMO Project, and they’re packed full of pure, natural turkey flavor.

Heritage Turkey

These are descended from the first breed of turkeys that ever existed in the United States. They breed naturally, run and fly, and are generally just very healthy birds. These extra activities result in larger thigh meat and slightly less breast meat than found on a typical turkey. The flavor is superior, and the cooking time is slightly less than a standard turkey.

MAKE A NEW TRADITION

ORDER IN-STORE

Changing the centerpiece of your Thanksgiving meal can be a welcome surprise! Consider our selection of specialty game birds:

limited quantities available

Goose

All tender, juicy dark meat! This is a holiday tradition from way back, with good reason…

Smoked Duck Breasts

Rich and juicy with crisp skin and a smoky flavor, these present beautifully on your table.

duck

duck breast

Duck

Delightfully flavorful and simple to prepare as a stunning roast.

Cornish Game Hen

These single-serving birds make an impressive presentation and are juicy and flavorful.

Cornish game hens

Pairs with Cornish game hens

Pairs with Turkey

Pairs with duck

Louis Chevallier

BREAD & BUTTER

PINOT NOIR

Rhône Paradox

Clear notes of cherry and vanilla place this rich, medium-bodied wine at the top of our list for serving with the traditional turkey dinner.

The ripe red fruit with a hint of herbs gives this complex yet balanced dark red wine the legs to stand beside the richness of duck.

Mâcon-Villages A perfect pairing for most poultry, with straightforward notes of honeysuckle, fresh almonds and honey.

Mas Neuf Rouge

November 2016 | www.haggen.com

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HOLIDAYS FROM SCRATCH Carefully combining fresh ingredients into an impressive feast is a gift that your holiday guests won’t soon forget. This year, try these recipes that bring together the earthy flavors of autumn in traditional dishes with a unique twist. And a healthier dish is just a substitution away—swap the heavier cream or butter with coconut milk or Smart Balance spread.

Roasted Brussels Sprouts with Hazelnuts

1/2 cup hazelnuts 2 lbs Brussels sprouts, halved 3 Tbsp canola oil 2 Tbsp thyme, chopped Kosher salt and fresh ground pepper 1 Tbsp sherry vinegar Preheat oven 375°.

Haggen Chef Bryan Weener

Roast hazelnuts on a baking sheet for 10 to 15 minutes. Cool and crush with a heavy sauté pan.

In a bowl combine the Brussels sprouts, oil, thyme, salt and pepper.

Roast for 15 to 18 minutes on a baking sheet until tender. Toss the Brussels sprouts with hazelnuts and sherry vinegar.

Gluten-Free Leek & Cornbread Pudding

1 bag Bob’s Red Mill Gluten-Free Cornbread Mix 2 Tbsp unsalted butter 1 large leek, green top removed, sliced into half-moons 8 eggs 4 cups heavy cream 8 oz cut corn 2 Tbsp fresh thyme, chopped 1/2 bunch green onions, thinly sliced Kosher salt and fresh ground pepper Bake Bob’s Red Mill cornbread per mix instructions.

This can be done a day ahead of time. Cut cornbread into large cubes. Toast bread in 300° oven until dry all the way through. About 15 to 18 minutes. Cool and set aside.

In a sauté pan melt butter and cook leeks with a pinch of the salt and pepper until tender, 5 to 7 minutes.

In large bowl, combine eggs and cream, and mix well. Fold in cornbread cubes and remaining ingredients. Let stand for 15 minutes. Remix then place in large cast iron or a 13"x9" baking pan.

Bake for 40 to 55 minutes until the center is set and not liquid like. If it starts getting too dark on top, cover with foil until done.

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Haggen Northwest Fresh | November 2016

Roasted Root Vegetables

1 rutabaga, peeled and cubed 2 carrots, large, peeled and cubed 2 parsnips, peeled and cubed 1 Tbsp sesame oil 2 oz tamari 1 Tbsp canola or vegetable oil 1 Tbsp fresh rosemary, finely chopped 1 Tbsp fresh thyme, finely chopped 1/2 tsp black pepper, fresh ground Preheat oven to 375°.

In large bowl combine all ingredients and toss. Transfer to a baking sheet and spread out evenly. Roast for 15 to 20 minutes until browned and tender.

Chanterelle, Chard and Leek Gratin

2 Tbsp unsalted butter 1 lb chanterelle mushrooms or shiitake mushrooms, sliced 1 large leek, green top removed, sliced into half-moons 1 bunch chard, stems removed, chopped Kosher salt and fresh ground pepper 1-1/2 cups heavy cream 1/2 tsp nutmeg 2 shakes Tabasco sauce 1 cup croutons, crumbled 1/4 cup Parmesan cheese, shredded Preheat oven to 375°.

Heat butter in saucepan over medium-high. Add in mushrooms and leeks, sauté until tender and there is no residual liquid in pan. Add in chard and season with salt and pepper. Cook for a 2 more minutes. Add in cream, nutmeg and Tabasco. Cook until thick, about 2 to 3 minutes.

Place in small baking dish. Top with bread crumbs and cheese. Bake in oven for 5 to 8 minutes.

November 2016 | www.haggen.com

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From our Bakery

with love

As the holidays approach, Haggen bakeries are a whirlwind of delicious activity. The sweet holiday treats baked fresh each day and packaged with care are a wonderful way to make holiday gatherings complete.

Festive, tasty treats are available now at your local Haggen Bakery. Choose from pies, pastries or cakes—we’ll even bake to order!

Photo credit: Katheryn Moran Photography

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Haggen Northwest Fresh | November 2016

A

pear

Mini Upside-Down Maple Pear Cakes

Serves 6 2 Bosc pears 1/2 cup maple syrup, plus extra to serve 1-1/4 cup self-rising flour 1/4 tsp ground nutmeg 1/4 tsp ground cinnamon 1/4 cup fine sugar 1 egg, lightly beaten 1 tsp vanilla extract 1/2 cup milk 1/4 cup vegetable oil powdered sugar for finishing

made in heaven

Preheat oven to 350°. Grease a 6 cup cupcake tin. Cut first pear into 6 thin round slices and place slices in base of each cupcake cup. Double the recipe for a 12 cup tin.

Drizzle maple syrup over each pear slice and cook for 10 minutes until the pear is tender. Grate the second pear and place in large bowl.

Add flour, nutmeg, cinnamon and sugar and mix to combine. Add egg, vanilla, milk and oil, and mix until combined. Using a spoon, place equal amounts into cupcake tin.

Apples may take all the glory this time of year, but let’s not forget the sweet, juicy pear when it comes to a freshly baked recipe or a convenient sidekick for your brown bag lunch. For an added nutritional punch, keep the skins on! Recent studies show that pear skin contains 3-4 times more antioxidants and anti-inflammatories than the flesh, and the skins hold about half of the pear’s total fiber.

Anjou

Best for baking, small enough to eat out of hand.

Very juicy, slightly sweet with a subtle citrus flavor.

Comice

Best for eating raw.

Silky, creamy flesh with a sweet flavor.

Seckel

Snack sized, great for eating out of hand.

Tiny, chubby pears with exceptional sweetness.

Bosc

Cook for 15-18 minutes or until cooked through when tested with a toothpick.

Remove from the oven and (while hot) turn upside down onto a tray or cooling rack. Let cool for 5 minutes. Serve with extra maple syrup and a dusting of powdered sugar.

Best fresh, baked or dried.

Tender, crisp flesh with a honey-like aroma and hints of fall spices.

Yellow Apple Pear Best eaten out of hand or raw in a salad. Round, apple-like appearance with a smooth, sweet and juicy flesh.

November 2016 | www.haggen.com

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Olive oil and vinegar—who says they don’t mix? There’s nothing like a flavorful, premium olive oil with a drizzle of balsamic vinegar on a slice of dense, crusty bread. But with the enormous selection of olive oils and vinegars on Haggen shelves, it can be tough to know which ones to choose. We’re here to help!

Olive oil &

vinegar

OLIVE OIL

Don’t rely on the color. Darker olive oil isn’t necessarily better-quality, but it will be stronger in flavor. A golden color often indicates a nutty, mellow, buttery taste, great for dipping, and greenish olive oils can taste bright and grassy, best on a salad. These flavors are greatly diminished with heat, so don’t use your prized bottle for cooking— save it for dressing salads and cooked pasta, or as a dip.

BALSAMIC AND BEYOND

Originally from Italy, balsamic vinegar is made from grape juice, and the quality will depend on the origin and age of the product. It ranges from top-of-the-line bottles labeled with the word “Tradizionale” to commercial-grade vinegar used in blends and recipes, with a wide variety of choices in between.

Other wine vinegars provide a lighter option for dressing salads or marinades.

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Haggen Northwest Fresh | November 2016

1. Masserie di Sant’Eramo EVOO

9. Ritrovo Selection Organic Balsamic

2. Paesano Organic EVOO

10. Badia a Coltibuono

3. De Nigris, Balsamic Vinegar of Modena

11. Séka Hills EVOO Arbequina

4. Lucini Pinot Grigio vinegar

12. Elsa Aged Balsamic Vinegar

Cold-pressed to keep acidity low and bottled in dark glass to protect it from light and safeguard its nutritional benefits, this one has a true fresh olive flavor.

A great finishing oil made with certified organic olives. It’s unfiltered, resulting in a full-bodied oil with a unique green color and spicy, herbaceous flavor.

Made with USDA certified organic Lambrusco grapes, its low acid makes it pair well with everything from strawberries to Parmesan.

Organic olives are cold-pressed just after harvest to keep the acidity to a minimum and let the flavor shine through. Enjoy this with a drizzle of balsamic on fresh bread.

Made with Italian grapes, this is a good go-to vinegar to use as an everyday condiment.

Made with California olives, this is a delicious, high-quality everyday olive oil suitable for all of your favorite recipes.

Crisp and dry with aged oak flavor, great for deglazing sauces or marinating meats.

Aromatic with a rich, velvety brown color, this is a wellbalanced condiment is both sweet and sour, ideal for grilling meats or vegetables, or as a dip.

5. Lucini Premium Select EVOO

Green and full-bodied with a peppery finish, this award-winner is made with 100% Italian olives, low in acid, certified nonGMO and Kosher.

6. No. 1 Lorenzo EVOO (Cerasuola)

Made with organic Sicilian olives, this fragrant oil has a strong personality and is best featured in dishes where you want a true olive oil flavor. .

7. Lambrusco Red Wine Vinegar

Full-bodied with complex flavor, this is perfectly suited for meat dishes, marinades and salad dressings..

8. Séka Hills Balsamic Vinegar Elderberry

Rich, dark berries add bold notes to any vinaigrette or marinade, but this vinegar really shines when drizzled over your favorite dessert or cheese.

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November 2016 | www.haggen.com

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Let your holiday table reflect the joy of the season with a beautiful, long-lasting arrangement from your Haggen florist. Our skilled designers can pull together a custom centerpiece, a thoughtful hostess gift, or a festive bouquet to help decorate your home with something truly special.

Our florists are ready to accommodate your special request, whether it’s creating an arrangement that fits your vase or sending the gift of fresh flowers around the world through our FTD partners.

For the holidays and every day, trust your Haggen florist.

Photo credit: Katheryn Moran Photography

Š2016 Haggen