CORPORATE CHEF DE CUISINE
Casey Aaseth
GRAPHIC DESIGN
Michelle Leal
Eric Warren
Michael Sylvester
COPYWRITING
Lydia Humburg
Marisa Hicks
MARKETING MANAGER
Marisa Hicks
PHOTOGRAPHY
Victoria O’Brien
Michael Sylvester
FLORAL DESIGN
Susi DeStefani
EDITING
Lydia Humburg
Phil Benson
SENIOR WEB DEVELOPER
Mark Eagleton
DIRECTOR OF MARKETING Rebecca Reichardt
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What do you get when you combine the holiday season with an extraordinary grocery experience? Shopping in a winter wonderland! From our wide selection of more than 5,100 local items to all sorts of imported treasures, gourmet goodies to gorgeous gifts and our amazing team of experts with the best service around, Nugget Markets is your Holiday HQ. We make it easy for you to save time and trips by offering everything you need in one place, so you can focus on the festivities without the fuss.
Follow along in our Holiday Field Guide for delicious inspiration on simple settings, spectacular spreads and everything in between. Whether it’s ingredients for your new favorite recipes, sweet stocking stuffers or even something for your four-legged friend, we have it all. Not only that, if you need help with the cooking or gift list, our talented chefs, bakers, wine stewards, cheese specialists and other resident experts are here to help.
Friends, family, coworkers, kids, old roommates, new neighbors or all of the above—whoever you’re hanging out with this holiday season, we’ve got just the right recipes to bring to the table. From the fastest apps and enticing entrées to meaty masterpieces and even a vegan casserole, there’s something sensational for everyone. Just don’t expect any leftovers!
For an easy appetizer in no time flat, whip up these savory bites made with marinated goat cheese from our Kitchen.
PREP TIME: 10 MINUTES
YIELD: 5–10 SERVINGS
INGREDIENTS
1 container (7 ounces) Nugget Markets’ Marinated Chèvre
1 bag (4.23 ounces) Asturi Bruschettini Bruschetta Toasts
1 cup Mezzetta Sun-Ripened Dried Tomatoes, diced ¼ cup basil, chiffonade
2 tablespoons balsamic glaze
Place marinated chèvre in a work bowl. Add 2–3 tablespoons of the oil and mix in with a spatula until smooth and spreadable. Lay bruschetta toasts on a work surface. Spread each with goat cheese, then top with sun-dried tomatoes and basil, and finish with a drizzle of balsamic glaze. Transfer to a board or tray to serve.
Baked in Italy with classic recipes and natural ingredients, these authentic bruschetta toasts are the perfect base to any crostini creation!
Add extra flavor to your appetizer, pizza or pasta with these tangy, non-GMO and sulfite-free California-grown tomatoes.
Turn pizza into the perfect party appetizer by folding it into a Stromboli!
To make this dish extra delicious, serve with a side of our Kitchen’s homemade marinara sauce for dipping.
PREP TIME: 20 MINUTES, PLUS 30 MINUTES RESTING COOK TIME: 12–15 MINUTES YIELD: 4–6 SERVINGS
1 ball Nugget Markets’ Homemade Pizza Dough
Flour, for dusting
2 tablespoons olive oil 2 tablespoons chopped basil, divided 1 tablespoon chopped oregano, divided 8 ounces shredded mozzarella, divided 3–4 ounces sliced Boar’s Head Salami
4 ounces sliced provolone 2 ounces sliced Boar’s Head Pepperoni
1 egg, beaten ½ cup grated Parmesan cheese ¼ cup basil, chiffonade 2 tablespoons balsamic glaze
Cut the pizza dough into 2 equal pieces. Shape each into a ball, cover with a towel and let rest for 30 minutes.
Heat oven to 450°F.
On a floured work surface, press each dough ball into a rough rectangle with your fingertips. Roll, stretch or toss dough until it’s about ¼ inch thick and approximately 8x14 inches. If dough begins to spring back excessively, let rest for 5 minutes before continuing.
Brush dough with olive oil, leaving ½ inch bare around the edges. Evenly sprinkle half of the basil and oregano over the dough. Spread about 6 ounces of mozzarella cheese over the dough and then top with salami. Add a layer of provolone, then pepperoni and finally top with the remaining shredded mozzarella and chopped herbs.
Fold the top third of each dough rectangle into the center and then brush the exposed dough with egg wash. Fold the bottom third over the top, creating a trifold. Stretch and crimp the edges to create a tight seal. Transfer to a lined baking sheet and brush with egg wash. Evenly sprinkle grated Parmesan over the top.
Bake for 12–15 minutes, until risen and well browned. Let rest for 5 minutes before cutting and serving.
DOUGH-IT-YOURSELF
Made fresh in-house with the highest quality ingredients, our Kitchen’s Homemade Pizza Dough is the perfect start to a fun, quick and tasty dinner. Along with pizza and stromboli, you can also use it for calzones (see p. 38) or cheesy garlic breadsticks!
Boar’s Head has been crafting the highest quality delicatessen products for more than a century. Find their premium pepperoni, salami and more in our Kitchen!
This funky Alpine cheese stands out with bold and fruity flavors of browned butter and toasted nuts. Find it in our Specialty Cheese Department!
This charcuterie board classic boasts a robust flavor that can stand up to cooking. Drop by our Kitchen to find it and other authentic, high-quality cured meats.
Taking its name from the French for “blue ribbon,” this culinary classic stuffed with Gruyère and prosciutto is definitely a winner!
PREP TIME: 35 MINUTES
COOK TIME: 15–18 MINUTES
YIELD: 4 SERVINGS
2 boneless skinless chicken breasts (8 ounces each)
3–4 ounces prosciutto di Parma, sliced thin
4 ounces Emmi Kaltbach
Cave-Aged Gruyère, grated
1 cup breadcrumbs
2 tablespoons butter, melted
1 tablespoon olive oil
2 tablespoons thyme, chopped
1 clove garlic, minced
½ teaspoon salt
½ teaspoon black pepper
1 cup flour
2 eggs, beaten
Heat oven to 400°F.
Lay chicken breasts on a work surface. Use a sharp knife to butterfly each one, then place between 2 pieces of plastic wrap and pound to an even thickness of a little more than a ¼ inch.
Unwrap the chicken breasts, then layer half of the prosciutto on each piece, going all the way to the edge. Top with grated Gruyère. Roll each chicken breast up into a pinwheel (seam-side down), tuck the ends under and secure each end with a skewer.
In a shallow dish, combine the breadcrumbs, melted butter, olive oil, thyme, garlic, salt and pepper and mix evenly. Bread the chicken by dredging first in flour, then in the beaten egg and lastly in the seasoned breadcrumbs.
Place dredged chicken seam-side down on a lined baking sheet and bake until golden brown with an internal temperature of 165°F. Remove skewers before serving.
Who doesn’t love enchiladas? Make this veganfriendly variety using spicy roasted veggies, black beans and salsa, plus a plant-based cheese!
Ditch the dairy with this creamy, dreamy cheese alternative! The purely plant-based Mexican Style Blend brings a spicy, melty finish to vegetarian enchiladas, tacos, nachos and more.
Whether you’re hosting the feast or taking your culinary creation on the move, the right dishes are key! For cooking, transportation and storage alike, Pyrex containers are a great go-to. If you don’t want to do dishes, pick up some sturdy and elegant Sensations disposable dinnerware, or grab Bambu eco-friendly compostable plates and utensils for a more sustainable solution. Check out p. 4 to see them in action!
Celebrate the flavors of fall with this hearty, harvest-y pasta salad starring roasted butternut squash, sautéed rapini and crispy, homemade garlic chips.
PREP TIME: 25 MINUTES
COOK TIME: 20 MINUTES
YIELD: 8–10 SERVINGS
INGREDIENTS
6 cloves garlic, sliced thin
8 ounces olive oil
1 teaspoon chili flakes
1 butternut squash, medium diced
1 bunch rapini
1 pound tri-color rotini
1 cup Boni Parmigiano-Reggiano, grated
3 ounces lemon juice
Salt and black pepper, to taste
2 tablespoons balsamic glaze
Combine garlic, olive oil and chili flakes in a small sauce pot. Stir to separate garlic and place on medium heat. Bring to a gentle simmer and cook, stirring occasionally, until bubbles subside and garlic is lightly browned. Remove garlic chips with a slotted spoon and drain on a paper towel. Reserve oil.
Heat oven to 400°F.
Toss butternut squash with 2 tablespoons of the garlic oil and place in a single layer on a lined baking sheet. Roast in oven until tender and beginning to brown. Remove from oven and let cool to room temperature.
Place a large sauté pan over mediumhigh heat and add 2 tablespoons of the garlic oil. When oil is shimmering,
add the rapini and sauté until wilted and lightly caramelized. Remove from pan and let cool to room temperature, then cut rapini into 1–2-inch pieces.
Cook pasta in salted boiling water per box instructions. Drain and let cool.
Toss the pasta, butternut squash and rapini with the Parmigiano-Reggiano, remaining garlic oil, lemon juice and garlic chips. Adjust seasoning as desired with salt and pepper.
Known as the “King of Cheese,” this extraordinary cheese is aromatic and flavorful with a unique crystal structure perfect for topping pasta.
Make your holiday extraordinary with amazing artisan cheese boards made fresh to order by our talented team. Classic or custom, large or small, our beautiful boards are elegant, enticing and perfect for any celebration.
nuggetmarket.com/gourmet-to-go
Turn off the tap and set the table with a uniquely refreshing spring water sourced from a registered and protected spring in Sedona, Arizona. Available as either still or sparkling, this artesian water is naturally filtered through the rocks of Oak Creek Canyon to create a balanced beverage with unparalleled purity,
Grab-and-go is the name of the game! Visit our Deli Wall for delicious chef-prepared dips, spreads, salads, dressings, entrées and more.
Unexpected guests just called and said they’d be here in an hour… or less! When time is short, speed-run your holiday hosting with a quick trip to Nugget Markets for a fantastic spread of gourmet goodies, no cooking required. Check out our trio of hasty hosting ideas or explore these delicious destinations throughout our store to see what strikes your fancy!
When it comes to charcuterie, drop by our Kitchen to trick out your cheese board with the finest cured meats from around the world.
Choose from hundreds of artisan cheeses available in pre-cut pieces or ask our resident cheesemonger to slice some just for you!
This tantalizing table is loaded with amazing artisan chocolates great for gifting, dessert boards and anytime indulgence.
Artisan, scratch-made breads, authentic pastries, copious cookies and sweet treats galore—these baked goods are the best!
Whether it’s fresh juices for mimosas or liquid courage for all your prepping plans, our talented baristas have you covered.
The great thing about cheese and charcuterie boards is that there are infinite ways to make them amazing. From the artisan cheeses and cured meats to all the sweet and savory accompaniments, we have everything you need to make a board so good it looks (and tastes) like the pros made it.*
A sweet drizzle of pure honey brings out the best in savory cheese boards. Committed to sustainable beekeeping, Jacobsen Co. harvests raw, pollen-rich honey that’s never heated, treated or blended so you can taste the unique complex flavors of every varietal. Try their Raw Blackberry Honey harvested from Willamette Valley in Oregon for a light and versatile profile with floral notes or pick up their Raw Wildflower Honey sourced from the West Coast High Desert for a medium-dark honey with notes of sage and mint. Also check out Jacobsen Salt Co.’s premium pure and infused sea salts on p.27!
* If you actually want a pro to make it, you can also order our artisan cheese boards online!
Pickles, peppers and pâtés galore, Three Little Pigs (a.k.a. Trois Petits Cochons) has been serving up traditional French delicacies for more than 40 years! Founded by two French chefs, this New York-based company is dedicated to crafting high-quality charcuterie and snacks in small batches with timehonored recipes. For this board, we chose their classic Cornichons pickled in the traditional French method, their piquant Petits Poivrons (sweet mini peppers) and their Petits Toasts, crunchy, bite-sized toasts made in France, but you can explore all their amazing accompaniments to build your own perfect board!
You can’t have a cheese board without cheese! For a little local love, pick up something from Point Reyes Farmstead Cheese Co. Their Original Blue offers bold, salty and tangy flavors while their versatile Toma brings rich, buttery flavors to the table.
Speaking of local cheese, Marin French Cheese Co. has been crafting artisan cheeses locally for the last 150 years! Get a taste of their craftsmanship with their award-winning Triple Crème Brie, a smooth and creamy indulgence perfect for any occasion.
Don’t forget the cheese knives! Find these high-quality wood or steel-handled tools in our Housewares Department.
When it comes to cured meats, enjoy a variety of award-winning charcuterie handcrafted with traditional Italian techniques and 100% USA heritage pork.
These unique sourdough crackers are handmade locally with simple, quality ingredients and are perfect for pairing with cheese, charcuterie and so much more.
Featuring flavorful combinations of dried fruit and nuts, these artisan crisps from a local bakery in Sonoma County bring a complementary crunch to any snack board.
If your visitors are stopping by around lunch or dinner, salads are an easy way to incorporate lots of flavor without a lot of work. Try these ingredients on for size, or mix and match your choice of greens, toppings and dressings for a custom creation.
This simple salad of peppery arugula, sweet pears, fresh goat cheese and candied pecans gets even better with a flavorful homemade vinaigrette.
PREP TIME: 20 MINUTES
YIELD: 4 SERVINGS
INGREDIENTS
Vinaigrette:
1 small shallot, minced
½ teaspoon minced garlic
2 tablespoons Dijon mustard
3 tablespoons balsamic vinegar
1 tablespoon sherry vinegar
½ tablespoon honey
¼ teaspoon salt
¾ cup extra virgin olive oil
Salad: 1 pear 5 ounces baby arugula
1 cup candied pecans
Vinaigrette, to taste 4 ounces chèvre
To make the vinaigrette, combine all the ingredients except the olive oil in a work bowl and whisk to combine. Whisk in olive oil to emulsify.
For the salad, cut pear in half, remove core and slice into thin wedges. Combine pear wedges, arugula and pecans in a work bowl. Toss with vinaigrette to taste and arrange on serving dishes. Top with crumbled chèvre. Extra dressing can be stored in refrigerator for up to 7 days.
Drop by our Produce Department for a variety of sweet and juicy pears perfect for salads, snacking and more. If you’re shopping in the summer or fall, keep an eye out for California pears for extra deliciousness!
Visit our Bulk Department for a wide variety bulk and pre-packaged nuts, dried fruit, grains, spices, sweets and more! While this recipe calls for candied pecans, you can choose any raw or candied nut you prefer.
Add a little protein to your salad spread with hard-boiled eggs! If you don’t have time to make them at home, pick up a pack of chef-prepared deviled eggs from our grab-and-go Deli Wall!
Serve your salad with authentic handmade focaccia from a local San Francisco bakery in flavors like Artichoke & Mozzarella, Tomato & Green Onion, Mescolanza, Jalapeño Cheddar and Mushroom, Rosemary & Garlic.
Based locally in Sonoma County, Laura Chenel has been a pioneer for American goat cheese since 1979. Their original chèvre has a dense texture and bright citrusy tang that goes great with fresh greens and fruit.
Whether for a mid-morning hang-out, an after-dinner visit or anything in between, creating a decadent dessert board is as easy as selecting a few of your favorite treats and arranging them all on one lovely platter. Here’s one recipe for success.
These little bites of bliss feature rich chocolate or vanilla cream nestled inside layers upon layers of flaky puff pastry. They’re made by an Italian company dating back more than a century!
Packaged in cute and convenient singleserving jars, these traditional, organic French puddings are great for enjoying straight with a spoon, or you can try dipping some of your other treats for double the yum!
Known for crafting specialty sweets since 1925, this European classic is a favorite the world over. These bite-sized sweets boast layers of flavored cream between crispy wafer cookies for the perfect crunch.
From cutting to serving, these durable and eco-friendly boards are a beautiful addition to any spread. Even better, they feature 100% sustainable wood from
If you need drinks to go, our Coffee & Juice Bar is at your service! Order a few different drinks at the bar, or order online in advance for a whole carafe of our fresh-brewed coffee or fresh-squeezed juice!
No sweet spread is complete without chocolate! Our Fresh to Market Chocolate is made locally in Napa Valley by a master chocolatier and is available in milk or dark varieties that will please even the choosiest chocoholic.
From the dishes you eat to the dishes you serve them on, make your holiday dinner party merry and bright with these simply spectacular ideas. Get started with two mouthwatering menus complete with chef-created recipes and pro tips for a marvelous main course, then try your hand at a DIY floral arrangement for a festive finish.
When setting your holiday table, tuck a sprig of rosemary or your favorite herb or flower in each napkin for an extra special touch.
Gourmet Green Bean Casserole Crushed Marble Potatoes with Sea Salt & Rosemary
The VIP (Very Important Poultry) of any holiday feast, a tender, juicy, whole roasted turkey is easier to make than you think!
Up the ante on this family favorite with fresh green beans, crispy fried shallots and a flavorful, homemade mushroom sauce.
Crushed
with Sea Salt & Rosemary
Roasted potatoes are always a good idea, especially when garlic butter, fresh rosemary and caramelized shallots are involved.
Serve crispy roasted squash spears on a bed of creamed spinach for two delicious sides in one!
Nothing says the holidays like a traditional turkey dinner. Our featured menu stars some familiar favorites with a little gourmet flair to make it extra memorable.
Based locally in Sonora, California, Diestel Family Ranch has been dedicated to raising tantalizing turkey for more than 70 years. With a special focus on animal welfare, holistic farming and sustainability without compromise, they offer a variety of top-notch turkeys, both for the holidays and all year long!
Roasting a holiday turkey may have a reputation for being difficult, but all you have to do is follow these simple steps to make a tantalizing turkey right at home.
Whether you’re considering Diestel’s All-Natural Fresh Turkey , Organic Young Turkey , Organic American Heirloom Turkey or something else entirely, make sure you get the bird you want by placing your order in advance with our Meat Department.
Make sure you leave plenty of time for this important step. For defrosting, allow 24 hours under refrigeration for every 4–5 pounds of turkey. For example, a 12-pound bird will take about 3 days to defrost completely.
Instead of basting, try adding flavor to your turkey by seasoning the skin and rubbing down with oil or butter. Brining also helps the meat retain its moisture and imparts extra flavor. Get started with a Brining Bucket from your local Nugget Markets!
• Preheat oven to 350°F.
• Place turkey breast-side up on a shallow roasting pan in the oven on the center rack.
• Roast for 10–15 minutes per pound, or until a thermometer inserted into the thickest part of the turkey breast reads 160°F.
• Avoid opening the oven until the projected finish time so the heat stays in the oven, yielding more even cooking which helps reduce drying out the meat.
• Remove turkey from oven, place a piece of foil loosely over the turkey and let rest for 30 minutes. (Carry-over cooking will take the internal temperature above the required 165°F.)
• For very large birds (20 pounds or more), drop the oven temperature to 325°F to minimize drying out the exterior meat.
Carve your turkey like a pro with these easy tips from one of our talented chefs.
Potato Gratin with Porcini Cream
Reverse Seared Certified Piedmontese Standing Rib Roast
The best cuts of meat don’t need much else to shine. Simply season this standing rib roast with black garlic-infused salt and cracked black pepper for a magnificent main course.
Take basic Brussels sprouts over the top with a generous helping of savory bacon, dry sherry, caramelized pearl onions and sweet dried cranberries.
This classic dish gets an extra-decadent makeover with a rich mushroom and Parmesan cream sauce plus fresh thyme for a fragrant finish.
Pair the subtle sweetness of roasted root vegetables with sautéed kale, lemon and herbs for a colorful and flavorful side perfect for a feast.
Scan to find these recipes and a more traditional approach to roasting a 6-Bone Standing Rib Roast.
Take your holiday celebration to the next level with the pinnacle of protein perfection—the standing rib roast. Serve with these stunning sides for a truly extravagant feast.
When you splurge on a premium protein, you want to make sure to cook it well (not to be confused with well done). Try reverse searing your roast with these easy instructions for a mouthwatering main course.
PREP TIME: 15 MINUTES
COOK TIME: 3½–4 HOURS, PLUS 1 HOUR RESTING
YIELD: 8–10 SERVINGS
INGREDIENTS
1 Certified Piedmontese Standing Rib Roast (8–10 pounds)
6–8 tablespoons Jacobsen Salt Co. Black Garlic Salt
4–6 tablespoons cracked black pepper
Heat oven to 225°F. Season roast with black garlic salt and cracked black pepper, then place on a roasting rack on a lined roasting pan. Roast for 3–3½ hours, or until thermometer inserted into the center reads 115–118°F for medium rare to medium. Remove from oven and loosely cover with foil. Let rest 1 hour (temperature will rise to about 130°F).
After 1 hour, heat oven to 500°F. Place roast back in oven to brown for 10–12 minutes. Let rest 10 minutes before serving.
Final Cooking Temperatures for Beef:*
120–125°F for rare
130–135°F for medium-rare 140–145°F for medium
150–155°F for medium-well
160°F for well done
*The consumption of raw or undercooked meat may increase your risk of food-borne illness.
Add extra flavor to your cooking with sustainably harvested wild mushrooms from an Oregonbased company that supports healthy forest ecosystems.
From Brussels sprouts on the stalk to perfect parsnips and festive red kale, Nugget Markets’ Produce Department has everything you need to prepare your fantastic feast!
Harvested off the Oregon Coast in the Pacific Northwest, Jacobsen Salt Co.’s sensational sea salts will add fantastic flavor to any dish. Jacobsen Salt Co. started as a small business in 2011 and quickly grew into the nation’s leading salt maker. Still grounded in craftsmanship and community, they offer a variety of top-shelf salts from Pure Kosher Sea Salt to flavorful Infused Sea Salts and even a sampler set that makes a great gift for all the foodies in your life. For a sweeter spin, check out their premium honey on p. 14!
When it comes time to select the centerpiece for your feast, you can’t go wrong with our Fresh to Market USDA Choice Premium Angus Beef. Humanely raised in the fertile grasslands of the best beef-producing regions of America, our house brand features only the top ⅔ graded USDA Choice Angus beef and is held to the highest standards for quality, tenderness, juiciness and flavor with marbling you can see. It’s truly a cut above!
Lean, tender and flavorful, our Fresh to Market USDA Choice Premium Angus Beef Standing Rib Roast is sourced from humanely raised cattle with no added growth hormones, steroids, antibiotics or animal byproducts.
Our premium USDA Choice, grain-fed Angus beef rib roast is also available seasoned with minced garlic and our signature garlic and pepper seasoning without nitrates, nitrites, phosphates or MSG to save you some time in the kitchen.
For extra decadence, we recommend this flavor-packed roast dry aged in-house to enhance its tenderness, juiciness and taste. This process takes time, so make sure to pre-order from our Meat Department at least 2 weeks before scheduled pick-up!
We are proud to partner with Certified Piedmontese to offer this lean, tender and flavorful gourmet beef raised sustainably on family ranches across the Great Plains. Ranchers combine modern handling and husbandry practices with classic stockmanship to raise their cattle humanely with no added growth hormones, steroids or antibiotics, resulting in naturally superior beef.
For an elegant start to any meal, set your table with BIA Cordon Bleu . Bringing quality, European-inspired kitchenware to the American market for 70 years, BIA is known for their sleek designs, long-lasting durability and all-around awesomeness in the kitchen. From classic to contemporary with coordinating cookware and serving dishes of all shapes and sizes, these timeless creations are great for home cooks and professional chefs alike. Even better, you can find them at your local Nugget Markets!
A dinner party doesn’t start at the table! Get ready to wine and dine your guests from apps to naps with these holiday hosting FAQs.
How much wine do I need?
• 750 mL bottle = 5 glasses (5 ounces each)
• 12 bottles (1 case) = 1 glass each for 60 guests
• Ask a wine steward about available discounts on large wine purchases!
How many hors d’oeuvres should I serve?
• If serving before a large meal, aim for 1–2 options and anticipate 3 pieces per person per appetizer.
• Heavy hors d’oeuvres parties require quite a bit more—roughly 10–12 pieces per guest over a 2–2½ hour period.
• In addition to bite-sized nibbles, it’s also a good idea to include 1–2 composed platters such as fruit, grilled vegetables, antipasto or spinach dip.
How should I serve cheese to my guests?
• When buying cheese for a party, aim for 1–1½ ounces per person per cheese.
• Arrange cheeses according to flavor with a theme like country of origin or type.
• Always use separate knives for each cheese.
• Serve cheeses at room temperature for best flavor.
PRO TIP: You can order our Gourmet to Go party platters and cheese boards online!
Anyone can make entertaining easy, but Nugget Markets makes it extraordinary. From our complete chef-prepared Holiday Meals made to order with only the highest quality ingredients to a whole menu of amazing à la carte entrées, sides, breads, desserts and more, we have everything you need to celebrate the season deliciously. Simply order online and pick up at your local store to enjoy a gourmet feast fresh from our Kitchen to yours.
Happy holidays!
Now presenting… how to make a festive floral arrangement! Make your holiday bouquet look like a lovely gift with this easy step-by-step guide.
SUPPLIES:
1 box, approximately 4 inches high with a 5x5-inch base
1 medium deli cup (pint size)*
*A great way to upcycle containers from our Deli Department!
Wrapping paper
Tape
2 yards of ribbon
1 Neve Bros. bouquet
Extra greens or flowers, optional
PREPARATION:
1. Wrap the outside of the box with wrapping paper, leaving the top open.
2. Place deli cup in the box.
3. Tie ribbon around the box like a gift, creating a cross at both the top and bottom, then tie a big bow on top.
4. Carefully pour about 1½ inches of clean water into the deli cup.
5. Divide bouquet into four equal bundles, then arrange each in your hand to make a mini dome bouquet. (You can rubber band the stems loosely to help hold the arrangements.)
6. Trim each bouquet down to approximately 8 inches tall.
7. Place one bouquet in each quadrant of the box with the ends in the cup of water, letting the flowers rest at an angle against the corners of the box.
8. Add additional greens or flowers if desired, then fluff up the bow in the center.
No feast is complete without something sweet! If you want to flex your baking skills and make a delicious dessert from scratch, we have just the recipes. If you want to keep the kitchen clean and just pretend you made it, we can help with that, too.
Cranberry and orange are a classic combo that shine in this rich pudding cake. Top with a warm, buttery sauce infused with orange and vanilla for a sweet, aromatic finish.
PREP TIME: 30 MINUTES
COOK TIME: 60–70 MINUTES
YIELD: 12 SERVINGS
Cake:
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
6 tablespoons salted butter
2 cups white sugar
2 teaspoons vanilla extract
1 tablespoon orange zest
2 cups evaporated milk
1 package (12 ounces)
fresh cranberries
Sauce:
2 cups white sugar
1 cup heavy cream
1 cup salted butter
1 teaspoon vanilla extract
2 teaspoons orange zest
Preheat oven to 315°F. Grease and flour a 10-inch bundt pan.
To make the cake, sift the flour, baking powder and salt, and then set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Add vanilla and orange zest and mix. Beat in the flour mixture alternately with the evaporated milk. Fold in cranberries. Pour batter into prepared pan.
Bake cake for 60–70 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, combine sugar and cream in a saucepan. Bring to a boil over medium heat, stirring constantly. Once sauce comes to a boil, reduce heat and whisk in butter to emulsify. Remove from heat and stir in vanilla and orange zest. Let sauce cool for 10 minutes.
Once the sauce has cooled, glaze the cake by spooning or pouring sauce over the top, and allowing it to run down the sides. Serve additional sauce with each slice.
Pure maple syrup and homemade granola take classic pecan pie to the next level. Use small leaf cookie cutters to make your pie a work of art.
PREP TIME: 30 MINUTES
COOK TIME: 50–60 MINUTES
YIELD: 8 SERVINGS
1 cup rolled oats
¼ teaspoon ground cinnamon 6 tablespoons melted butter, divided 1 cup plus 2 tablespoons Fresh to Market
Pure Organic Maple Syrup , divided
1½ cups Mariani Nut Company
Pecan Halves and Pieces
½ cup sweetened coconut flakes
2 pre-made pie crusts
½ cup firmly packed brown sugar
2 teaspoons all-purpose flour
¼ teaspoon salt
4 large eggs (1 for egg wash)
2 teaspoons vanilla extract
Preheat oven to 350°F.
In a small bowl, stir together oats, cinnamon, 2 tablespoons melted butter and 2 tablespoons maple syrup until blended. Spread oat mixture on a lightly greased baking sheet, then bake for 20 minutes or until oats begin to turn golden.
Remove from oven and stir in pecans and coconut. Bake 10–12 minutes or until pecans and coconut are lightly toasted. Remove from oven and cool completely on a wire rack, about 15 minutes.
Roll out half the pie dough into a large circle, then line a pie plate with bottom crust. Roll out remaining pie dough, and use a small cookie cutter to cut shapes that will decorate the top of the pie.
Whisk together brown sugar, flour and salt until blended. Add 3 eggs, vanilla, remaining melted butter and remaining maple syrup, whisking until blended. Spoon pecan mixture into prepared pie crust, then carefully pour maple syrup mixture over the top.
Arrange pre-cut dough shapes on top of pie, then use a pastry brush to coat pie and crust with a light egg wash.
Bake at 350°F on lower oven rack for 35–40 minutes or until set. Remove from oven and cool completely on a wire rack, about 1 hour.
Mariani Nut Company
This family-owned grower based in Winters has been sharing a variety of quality California-grown nuts since 1972!
This holiday bread pudding is quick to put together, and it works equally well as a decadent breakfast dish or festive dessert.
PREP TIME: 40 MINUTES
COOK TIME: 55 MINUTES YIELD: 6–8 SERVINGS
8 cups diced St. Pierre Brioche ¼ cup butter, melted 1 tablespoon granulated sugar ½ teaspoon cinnamon, divided 3 large eggs
1½ cups eggnog (see our suggestions on p. 61) 1 tablespoon powdered sugar ¼ cup caramel sauce
Preheat oven to 325°F.
Toss the brioche with the melted butter in a work bowl. Combine the granulated sugar with ¼ teaspoon of cinnamon. Sprinkle the sugar mixture over the bread and toss to coat.
Lay brioche on a lined baking sheet and toast in the oven until golden brown, then let bread cool to room temperature.
In a work bowl, combine the eggs and eggnog. Add the toasted bread and toss to coat. Let sit for about 20 minutes to allow the bread to absorb the custard, then toss once more and transfer to a 6x9-inch baking dish. Gently press the bread into the dish to create an even surface and so the custard is approximately at the same level as the top of the bread.
Bake uncovered for 30–40 minutes, or until a thermometer inserted into the middle reads 165°F.
After the bread pudding is baked, combine the powdered sugar and ¼ teaspoon cinnamon and sprinkle on top of the hot bread pudding. Drizzle with caramel sauce and serve warm.
This simple and delicious Apple Tarte Tatin is perfect for making at home. Sprinkle Fleur de Sel around the edges of the caramel to create a beautifully finished plate.
PREP TIME: 15–20 MINUTES
COOK TIME: 35–40 MINUTES
YIELD: 8 SERVINGS
Tarte: 3 tablespoons unsalted butter
½ cup granulated sugar 6 tart apples, peeled, cored and sliced into 8 wedges each 2 teaspoons ground cinnamon ½ teaspoon ground nutmeg 2 tablespoons candied ginger, minced 1 pre-made pie crust
Salted Caramel: ½ cup plus 2 tablespoons sugar 2 tablespoons water 3 tablespoons unsalted butter ¾ cup heavy cream
¾ teaspoon Fleur de Sel, plus more for garnish
Preheat oven to 375°F, with the rack positioned in the center.
In a 10-inch cast iron skillet, combine butter and sugar over medium-high heat. Stir continuously to prevent scorching. Cook for about 8 minutes, until syrup has reached a medium brown color, and then remove from heat.
Toss apple slices in cinnamon, nutmeg and candied ginger. In the cast iron pan with the caramelized sugar, arrange apples in a circular pattern. Place one layer of apples with the wedge pointing up around the outside of the pan, and then an inner circle in the middle. Arrange a second layer of wedges inverted into the valleys of the first layer, and then top with pie crust.
Bake until the crust is golden, about 20 minutes. Let cool for 10 minutes.
After the tarte has cooled, place the pan on a burner over high heat for 10 seconds to loosen the tarte. Then, using a sharp knife, separate the edges of the tart from the pan. Invert a serving plate over the pan and then, holding the pan and plate together firmly, flip both together and lift off the pan.
To make the salted caramel, heat sugar and water over medium heat in a heavy, medium-sized saucepan, until a deep amber caramel forms. Remove from heat and carefully stir in the butter with a long-handled wooden spoon. Then stir in the cream in a thin stream. Transfer the caramel to a heatproof container, then stir in the Fleur de Sel. Let cool.
Serve the tarte warm or at room temperature, with the salted caramel spooned over the top.
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Fuel your holiday festivities by making the most important meal of the day even more magnificent. Whether you get started bright and early or closer to the crack of noon, we have a menu full of delicious reasons to rise and shine. Enjoy these sweet and savory recipes or pick up something special from our Kitchen and Bakery to make any morning feel like a holiday.
Spicy chorizo or spinach and ham, choose your favorite filling to make the morning extra memorable with homemade breakfast calzones!
PREP TIME: 30 MINUTES
COOK TIME: 8–12 MINUTES
YIELD: 2–4 SERVINGS
Calzone Crust: 1 ball Nugget Markets’ Homemade Pizza Dough Flour, for rolling 1 egg, beaten
Chorizo Filling: 6 eggs, scrambled 6 ounces chorizo, cooked 1 red jalapeño, sliced into thin rings 6–8 ounces shredded cheddar jack cheese 4–6 ounces cooked, medium-diced potatoes 2 tablespoons cilantro
Spinach Filling: 6 eggs, scrambled 5 ounces spinach, wilted and drained 6 ounces ham, sliced 1 yellow onion, medium diced and caramelized 6–8 ounces shredded Swiss cheese
Place pizza dough on a floured work surface. Cut into 4 equal portions, then roll each piece into a uniform ball. Cover with a towel and let rest at room temperature for 30 minutes.
On a floured surface, press each ball into a disc with your fingertips and then toss, roll or stretch into an 8-inch circle. If dough becomes difficult to stretch, allow dough to relax for 5 minutes before continuing.
Layer your chosen filling ingredients on half of each circle. Lightly coat the edges with egg wash, then carefully fold the dough over the top to create a half circle. Press the edges together to completely encase the filling, then crimp or fold the edges to create a tight seal.
Heat oven to 450°F.
Egg wash each calzone and place on a lined baking sheet. Bake for 8–12 minutes until well browned.
Serve hot.
Made fresh daily and bottled right here in-store, our Coffee & Juice Bar’s Fresh Squeezed Orange Juice is like sunshine in a cup! Pick up a bottle or two for grab-and-go convenience or order a whole carafe online.
Sweet and nutty with a cinnamon swirl and decadent maple caramel sauce, these homemade sticky buns are the definition of comfort food!
To save time and energy, you can also use pre-made cinnamon rolls and our Fresh to Market Caramel Sauce.
PREP TIME: 30 MINUTES, PLUS 1½ HOURS RISING
COOK TIME: 25–30 MINUTES
YIELD: 8–10 SERVINGS
Dough:
1 cup whole milk
1 packet (2¼ teaspoons) rapid rise dry yeast 4 cups flour, divided, plus more for dusting ½ cup granulated sugar ½ cup butter, melted 2 eggs 1 egg yolk ¼ teaspoon salt
Filling: 2 teaspoons cinnamon 1 cup brown sugar 3 tablespoons butter, softened ¼ teaspoon salt
Topping: ½ cup Runamok Maple Syrup ½ cup brown sugar ⅓ cup butter 1 cup pecans, chopped
Warm milk to 100°F. Sprinkle yeast over milk and let dissolve, 2–3 minutes.
In an electric mixer, add 2 cups of flour, melted butter, eggs, egg yolk and salt. Add the yeast mixture and mix on medium speed with a dough hook for 2 minutes, scraping down the sides as needed. Add the remaining 2 cups of flour and mix on low speed until fully incorporated and dough is pulling from the sides—dough will be sticky.
Turn dough out onto a floured work surface and knead 10–12 times to shape into a ball. Transfer to a bowl, cover loosely and let rise for 1 hour.
Punch down dough and roll out on a floured surface to ¼ inch thick, creating a rectangle that’s about 14x20 inches.
To make the filling, mix all ingredients with your hands until evenly incorporated. Filling should be crumbly. Spread filling to within ½ inch of the edge of the dough and then roll into a pinwheel, seam-side down.
To make the caramel sauce, combine maple syrup, brown sugar and butter in a small sauce pot and bring to a simmer over medium heat. Add the pecans and then pour the caramel sauce evenly into the bottom of a 9x13-inch baking pan.
Use a serrated knife to cut rolled dough into approximately 1½-inch slices, then place cut-side down on top of the caramel sauce. Loosely cover with plastic and let rise until they have nearly doubled in size, about 30 minutes.
Heat oven to 350°F.
Bake sticky buns for 25–30 minutes, until golden brown. Remove from oven and turn out on a serving plate, scraping all sauce over the top. Serve warm.
If you like dessert for breakfast, you’ll love these. Sweeten the deal with our all-natural Fresh to Market Pure Organic Maple Syrup sustainably harvested from family farms, or indulge in our Fresh to Market Caramel Cream made in small batches by a family owned company right here in California. Breakfast (or dessert) is served!
Elevate your breakfast fare with this premium Vermont maple syrup available in three incredible flavors. Try their small-batch WhistlePig Rye Whiskey Barrel-Aged Maple Syrup for notes of toffee and rye, spice it up with their Festivus Infused Maple Syrup flavored with organic cinnamon, ginger, nutmeg, vanilla and cloves, or go full glitz and glamour with their Sparkle Syrup, a magical maple syrup swirling with edible sparkles. Whichever you pick, stock up while you can as they’re only available for a limited time!
Sink your teeth into this hot take on a ham and cheese sandwich drenched in a decadent Mornay sauce.
PREP TIME: 5 MINUTES
COOK TIME: 20 MINUTES
YIELD: 1 SANDWICH
Mornay Sauce:
2 tablespoons butter
2 tablespoons flour
1 cup milk
2 ounces Gruyère, shredded
Sandwich: 2 slices St. Pierre Brioche
2 tablespoons Dijon mustard
3 ounces grated Gruyère, divided 2 ounces sliced ham
½ cup Mornay sauce
To make the Mornay sauce, melt butter and flour in a small sauce pot. Whisk in the milk and bring to a simmer.
Let simmer for 5 minutes and then remove from heat. Add the Gruyère and whisk until smooth, then reserve.
Heat oven to 400°F.
For the sandwich, toast both slices of brioche, then spread one side of each with Dijon mustard. Top one slice with 2 ounces of Gruyère, sliced ham and the other piece of bread, Dijon-side down. Spread Mornay sauce on top and finish with remaining Gruyère.
Place in oven and bake until top is golden brown. To make a Croque Madame, put an egg on it!
This delicate, decadent, pre-sliced brioche is the best thing since, well, you know. For an authentic taste of French boulangeries right at home, use this lightly sweet and irresistibly rich bread to make your toast, French toast and sandwiches magnifique!
Get ready for your next culinary masterpiece with some go-to tools of the trade. Creating high-quality kitchenware since 1973, Norpro offers everything from honey dippers and citrus reamers to quiche pans, egg poachers and more. They also make great gifts for fellow foodies!
Add some produce to your plate with our Kitchen’s sweet blend of fresh-cut melon, pineapple and berries tossed with a bright lime, ginger and mint syrup.
Start your day right with an amazing assortment of hearty breakfast burritos, loaded breakfast bagels and tantalizing toast, all made fresh to order. Drop by our Kitchen to enjoy these morning delicacies served until 10 a.m. daily!
Our homemade, West Coast-style bagels are steamed and baked fresh daily. Enjoy a variety of flavors toasted and topped with butter, jam or our own whipped cream cheese shmears like Basil Pesto, Everything Mix and Cinnamon Sugar.
Make your holiday morning extra special with Homemade delicacies fresh from our Kitchen and Bakery! From authentic, handcrafted pastries to incredible quiches, fresh fruit salad and more, we have everything you need to indulge in a beautiful breakfast or brunch without the work.
Feed the whole family with an incredible, chef-prepared quiche ready to throw in the oven! Try fantastic flavors like Florentine (spinach and Swiss cheese), Lorraine (bacon, green onions and Swiss cheese) and more.
Classic, chocolate or almond, these amazing artisan pastries are guest favorites homemade with laminated
When it comes to presentation, Papyrus makes every gift a showstopper. From gorgeous wrapping paper and wine bags to thoughtful cards with extra embellishments, their festive gift bags and stationery add the perfect finishing touches to any present.
Making a list and checking it twice? Speed up the process by getting your gifts and groceries all in one place! Check out our gift guide for all sorts of gourmet goodies, stylish accessories, DIY delicacies and more, then drop by your local Nugget Markets to get the goods.
Set
Indulge in a taste of luxury with TRUFF’s infamous truffle-infused hot sauces. Perfect for any taste bud tolerance, these sophisticated sauces come in three heat levels: Original, White Truffle and Hotter (for the extra brave). Made with a secret blend of ripe chili peppers, organic agave nectar, truffles and savory spices without additives or preservatives, each one is hot enough to have a good kick without overpowering the decadent, earthy flavors of the truffles.
Inspired by traditional Sichuan flavors but taking a personal approach to create something totally new, Fly by Jing’s storied sauces are a taste all their own.
Proudly crafted in Chengdu, their Sichuan Chili Crisp will add a bold, but not-too-fiery heat and crispy texture to basically anything you can think of. For something a little sweeter, grab their super versatile Zhong Sauce featuring rich and tangy flavors of brown sugar, soy sauce, mushroom, garlic and spices.
Perfect gifts for those on your list with adventurous palates!
1. Dynamic Asia Scarves: Lightweight fashion scarves perfect for adding a little flair to any outfit.
2. Matr Boomie Jewelry: Fair Trade earrings, barrettes and brooches designed in Texas and handcrafted in India by artisan makers with eco-friendly, upcycled materials.
3. Terra Natural Designs Accessories: Earrings, fanny packs and other sustainable styles made with renewable materials by indigenous female artisans in South America.
PREP TIME: 30–45 MINUTES
COOK TIME: 30 MINUTES
YIELD: 20 BISCUITS
1¼ cups brown rice flour
2 tablespoons ground flaxseed
1 extra large egg
6 tablespoons pure pumpkin puree
2 tablespoons water
Whole flaxseeds, for garnish
Preheat oven to 350°F. Combine brown rice flour and ground flaxseed in a bowl. In a separate bowl, mix egg and pumpkin until smooth. Add wet ingredients to dry ingredients, then add water 1 tablespoon at a time until dough sticks. Knead dough together, then roll out to about ¼ inch thick. Use a cookie cutter or knife to cut biscuits into
preferred shapes. Roll out excess dough and cut more biscuits until all remaining dough is used. (If dough gets too sticky, use a little rice flour to coat the surfaces.)
Place biscuits on parchment-lined baking sheet and top each biscuit with a few whole flaxseeds. Bake 30–45 minutes, until the top of the biscuit has dried out completely, then cool on wire racks.
These high-quality steel cookie cutters are made in a variety of shapes by a family-owned company in Vermont.
This bone-shaped biscuit baking pan made in the USA is perfect for pet parents who want to make dog treats at home.
Treat your furry friend to a dog biscuit that’s good for them! The pumpkin in this gluten-free treat can help support dogs’ digestive systems and flaxseed promotes healthy coats.
Ann Clark Cookie Cutters come with a recipe!
If food is your love language, try your hand at these simple sweets!
PREP TIME: 15–20 MINUTES
COOK TIME: 5–7 MINUTES
YIELD: 24 COOKIES
8 ounces milk, dark or white chocolate chips
2 tablespoons coconut oil or your preferred vegetable oil
24 assorted cookies
Assorted sprinkles
The only thing better than our Bakery’s homemade cookies is when they’re coated in chocolate! Mix and match your favorite cookies, chocolate and sprinkles for a fun, family-friendly activity right at home.
Melt half the chocolate over a double boiler on low heat. When completely melted, remove the bowl from the pot and add the remaining chocolate. Stir until all the chocolate is melted and then add the coconut oil. If needed, place bowl back over steam briefly to help melt the chips.
Using a pastry brush, brush a generous, even layer of chocolate
over half of one cookie. Shake sprinkles onto melted chocolate while holding over a dish to catch any that fall off, then lay cookie on a baking sheet lined with wax paper or a silicone baking mat and gently press sprinkles into the chocolate. Repeat with remaining cookies.
Let cool to room temperature until chocolate is firm, then store in an airtight container.
Made with clean ingredients and plant-based colors, Supernatural Sprinkles are perfect for adding a festive finish to chocolate-dipped cookies and other sweet treats. Go green with their
Into the Woods mix, get funky with the Ugly Xmas Sweater mix or keep it classic with their Christmas Sequins!
Made with three kinds of chocolate and the perfect pop of peppermint, this beautiful bark is sure to become a holiday favorite!
PREP TIME: 10 MINUTES, PLUS 40 MINUTES COOLING
COOK TIME: 20 MINUTES
YIELD: 10-12 SERVINGS
9 ounces dark chocolate chips
9 ounces semi-sweet chocolate chips
¾ teaspoon peppermint extract, divided 18 ounces white chocolate chips
1 cup candy canes or peppermint candy, crushed
PREPARATION
Line a low-sided baking sheet with parchment paper or a silicone baking mat.
Melt dark chocolate chips over a double boiler on low heat. When completely melted, remove the bowl from the pot
and add half of the semi-sweet chips. Stir until melted, then add the remaining semi-sweet chocolate chips and stir until melted. If needed, place bowl back over steam briefly to help melt the chips.
Fold in ½ teaspoon peppermint extract then pour chocolate onto lined baking sheet. Spread to a thickness of about ¼ inch, making a rectange about 9x12 inches. Let cool until set.
Melt white chocolate over the double boiler and fold in ¼ teaspoon peppermint extract. Pour over the set chocolate,
spreading it into an even layer all the way to the edges. While white chocolate is still warm, sprinkle the crushed candy canes over the top and gently press into the surface. Let cool to room temperature. Once bark is completely set, break or cut into pieces.
PREP TIME: 10–20 MINUTES
COOK TIME: 10–15 MINUTES
YIELD: 24 COOKIES
4 ounces cream cheese, softened 8 tablespoons salted butter, room temperature
½ cup plus 3 tablespoons sugar
1 cup plus 3 tablespoons all-purpose flour Preserves of choice
Every year, my daughters and I bake cookies for our neighbors. It’s usually a variety pack, so we pick out a few different flavor cookies to bake, such as sugar, gingerbread, thumbprint and chocolate brownie cookies. To make this less stressful, I usually bake a flavor or two in the beginning of December and freeze them, then another flavor or two the next week. That way, I’m not making six different types of cookies in one night. That’s my pro tip for the holidays: a lot of baked goods can be made ahead of time and frozen for later!
One of my daughter’s favorite recipes that she found was for simple Thumbprint Cookies:
Preheat oven to 375°F. In a mixer with paddle attachment, beat cream cheese and butter until light and fluffy, scraping down sides as needed. Add sugar and beat well.
Add in flour, a small bit at a time, mixing on low speed just until incorporated.
Cover with plastic wrap and refrigerate for 45 minutes to 2 hours, or overnight.
Line baking sheet with parchment paper, then scoop a spoonful of batter onto the pan, giving each cookie about 3 inches of spacing. Press down center of each cookie and fill with preserves. Bake for 10–15 minutes.
— Veronica G., Nugget Markets Kitchen
Just four simple ingredients come together to make this tempting toffee. In fact, it’s so good you might want to make a double batch!
PREP TIME: 5 MINUTES
COOK TIME: 8–10 MINUTES
YIELD: 6–8 SERVINGS
1 cup butter
1 cup sugar
¼ teaspoon salt
½ cup macadamia nuts, chopped
Melt butter in a heavy-bottomed sauce pot. Add the sugar and salt and bring to a boil. Boil on medium heat until a candy thermometer reads 300°F.
Spread the macadamia nuts on a lined baking dish. Pour the hot caramel over the nuts and tap pan to release any air bubbles. Let cool to room temperature.
Once toffee is set, gently drop on the counter to break into pieces.
Make life sweeter with a pouch (or four) of p.o.p. candy butter crunch! Neither a toffee nor a brittle, this unique confection is handcrafted in Santa Monica with a two-fold focus on flavor and freshness. One small batch at a time, they cook nuts and seeds in a sweet, buttery toffee mixture infused with farmers market herbs, fragrant spices and all-natural extracts to create the perfect balance of crunchy, toasty and buttery goodness.
Bonus: They’re also free from gluten, corn syrup, soy and peanuts! Try all of their fantastic flavors to find your favorite.
Whip up these homemade concoctions ahead of time to get a jumpstart on your gift list!
Limoncello makes a great homemade gift, but make sure to get started early —the process takes two weeks!
PREP TIME: 15 MINUTES
INFUSION TIME: 2 WEEKS
YIELD: ABOUT 1 QUART
INGREDIENTS
1 bottle (750 mL) vodka
1⅓ cups lemon zest (8–10 lemons)
2 cups simple syrup
To zest lemons, use a peeler or a sharp paring knife to carefully slice off the outer layer of lemon, or use a microplane to shred off the zest. Scrape off any pith (the white portion), as it will cause the limoncello to become bitter.
Combine vodka and lemon zest in an airtight container and place in a cool, dark place for 1 week.
Once infused, strain out zest and add simple syrup. Allow to infuse for 1 more week in the refrigerator.
To make simple syrup, combine 1 cup sugar and 1 cup water in a sauce pan. Bring to boil then remove from heat and let cool.
To make this sweet and creamy cocktail a delicious DIY gift, simply pour into individual jars or bottles and decorate as desired!
PREP TIME: 10 MINUTES
YIELD: 41/2 CUPS
1 cup heavy cream
1 can (14 ounces) sweetened condensed milk
1½ cups Irish whiskey
1 teaspoon instant coffee granules
2 tablespoons chocolate syrup
1 teaspoon vanilla extract
1 teaspoon almond extract
Combine all ingredients in a blender and blend on high for about 30 seconds. Store in a tightly sealed container in the refrigerator for up to 2 months. Shake well before serving.
For a tasty alternative, try substituting maple whiskey for Irish whiskey and 7 ounces Nestlé Dulce de Leche for half the sweetened condensed milk.
One of the reasons our Bakery’s homemade treats are so delicious is because we make our own vanilla extract! Here’s an easy recipe you can try at home.
PREP TIME: 5 MINUTES
INFUSION TIME: 3 MONTHS YIELD: 8 OUNCES
4–6 vanilla beans
8 ounces vodka or other non-flavored spirit (rum, bourbon, etc.)
Split vanilla beans in half lengthwise, leaving the tip of one end attached. Place in a clean bottle, then fill with vodka, making sure the beans are completely submerged. Close securely and store in a cool, dark location for at least 3 months, shaking bottle once per week. The longer the vanilla extract steeps, the darker and more intense the vanilla flavor will become. Infusing for 3 months will yield usable vanilla extract, but 6 months to a year is ideal for maximum flavor.
There’s nothing quite like a delicious holiday drink to ring in the season. Whether you’re in the mood for something homemade or pre-made, family-friendly or booze-infused, warm up from the inside out with these festive favorites!
MAKE IT:
Made with whiskey, rum and brandy, this time-honored recipe is sure to warm you up this holiday season!
PREP TIME: 5 MINUTES COOK TIME: 25 MINUTES YIELD: 11/2 GALLONS PREPARATION
INGREDIENTS
1 dozen eggs
1 cup sugar
5 cups whole milk
1 can (12 ounces) evaporated milk
1 bottle (750 mL) whiskey
1 cup rum
1 cup brandy
Beat eggs and sugar in a mixer at high speed, about 4–6 minutes, until thickened, light and frothy. Meanwhile, heat whole milk and evaporated milk to 200°F in a saucepan. Set mixer to low speed and slowly add hot milk.
Transfer mixture to a double boiler and heat, whisking slowly, to 165°F or until thick. Finish by adding whiskey, rum and brandy slowly, one at a time.
Eggnog will keep in the refrigerator for up to 2 months.
Rich and creamy with a perfect spice, this classic eggnog is made locally and sustainably with milk, cream and eggs from family farms in Northern California. As an added bonus, Clover Sonoma is an American Humane Certified B-Corporation!
Based in Marshall, California, Straus Family Creamery offers delicious organic dairy from Marin and Sonoma counties. Indulge in their decadent organic eggnog made with just five simple ingredients: organic milk, cream, egg yolks, sugar and nutmeg.
If dairy doesn’t always agree with you, try Alexandre Family Farm Organic Eggnog featuring organic A2/A2 milk and pasture-raised eggs. This amazing eggnog is made by 5th-generation farmers from America’s first certified regenerative dairy.
For a boozier option, just drop by our Adult Beverage Department for this ready-made libation! Made in small batches with real dairy, rum, brandy and whiskey, this balanced, creamy, ready-to-drink cocktail is so good it rivals homemade recipes.
When spiking eggnog, the traditional choice has historically been brandy, but rum and whiskey (especially bourbon whiskey) have also become popular choices. Wondering which to choose? Brandy adds a little sweetness and a nice depth of flavor, while rum is a subtler alcohol (good if you don’t want to taste the alcohol in the drink) and whiskey will make by far the most full-flavored eggnog cocktail.
Go old school with this cozy cocktail inspired by the
1 pound brown sugar
4 ounces butter, room temperature
½ teaspoon nutmeg
½ teaspoon cinnamon
½ teaspoon ground cloves
Pinch of salt
1½ ounces rum per cocktail Hot water, to top off
To make batter, cream together butter and sugar until smooth, then add spices and salt and stir to combine. For the cocktail, combine 1 heaping teaspoon of batter with 1½ ounces rum in a warm mug, then top off with hot water.
Both the Hot Buttered Rum and the Tom & Jerry cocktails have a long history dating back to the colonial days and are now most often enjoyed around the winter holiday season. Save time by using these time-honored batters to create you perfect holiday drinks with perfect consistency and flavor each and every time.
When it comes to the rum, this oak-aged dark rum will add the perfect touch to your Hot Buttered Rum cocktail. Goslings has been making this iconic rum with an old family recipe for the last 150 years. Its rich spice character and herbal aromatics stand out in all the right ways in this traditional holiday cocktail.
traditional recipe featured in Trader Vic’s Book of Food & Drink, published in 1946!
Turn your Hot Chocolate into a Peppermint Patty cocktail by adding a minty liqueur! Hiram Walker uses distilled mint oil to create the fresh and natural mint flavor in their Peppermint Schnapps,
while Pennsylvania Dutch combines the flavors of eggnog and candy canes in one festive holiday treat with their Peppermint Bark Liqueur. For an extra layer of flavor, you can also add a dash of crème de cacao!
Handstand Kitchen Cocoa Bomb Set
Remember Runamok Maple Syrup from our beautiful breakfast section (p. 41)? This amazing company also makes cocktail syrups for your home bar! Starring organic maple syrup fresh from Vermont along with real herbs and spices and their own maple bitters, these rich and complex syrups are ready to rock your next cocktail. Try their Maple Old Fashioned and Smoked Maple Fashioned Cocktail Syrups for two different flavor profiles, each more delicious than the last!
Bring your Old Fashioned up to date with a maple makeover and this recipe from Runamok starring their Maple Old Fashioned Cocktail Syrup.
1 part Runamok Maple Old Fashioned Cocktail Syrup 3 parts bourbon or rye whiskey
Ice
Twist of orange peel, for garnish
In a short glass, pour in cocktail syrup and whiskey. Stir to blend, add a few cubes of ice and stir continuously until chilled. Serve with twist of orange peel.
Raise the bar for your homemade cocktails with the right accessories! Drop by your local Nugget Markets for True tools of the trade like shakers, strainers, jiggers, glasses and more.
Pro Tip: If giving wine or spirits as a gift, grab a Papyrus wine bag for instant holiday cheer! More on p. 46.
Fun Fact: Blake Lively doesn’t drink, but she does know how to mix a mean cocktail! Her company, Betty Buzz, is built on the belief that mixers are the unsung heroes of the cocktail world and deserve just as much care and craftsmanship.
That’s why these sparkling, nonalcoholic mixers are crafted in the USA with only clean ingredients like real juice, natural flavors and agave syrup for just a touch of sweetness.
Mix up your cocktail routine with the crisp, refreshing flavors of Betty Buzz Sparkling Lemon Lime, Sparkling Grapefruit, Tonic Water and Ginger Beer. With a fine effervescence and perfect balance of flavors, each one is ready to fix up with your favorite spirit, star in a marvelous mocktail or be enjoyed just as it is. We’ll raise a glass to that!
Pumpkin spice and everything nice… We all have our different ways to ring in the season including our amazing team! This year we asked our Nugget Markets family how they like to celebrate their favorite fall and winter holidays, and our associates did not disappoint. From hilarious games and ornament exchanges to Shakespearian reenactments and sweet seasonal recipes, we’re thrilled to share some of their fun and festive traditions with you!
My wife and I have a tradition that started the same year we had our first son almost 9 years ago: Christmas Caramel Crunch! It’s a delicious house-made mix of caramel-coated Rice Chex and cashews, topped with M&M’s.
1 cup butter
1½ cups brown sugar
½ cup light corn syrup
1 teaspoon vanilla
1 teaspoon baking soda
1 box (14 ounces) Rice Chex cereal
1 can (8 ounces) cashews
1 cup M&M’s
At our annual holiday party, we do an ugly ornament exchange. Everyone brings the craziest ornament they can find, wrapped. We play a swap game where the ornaments are chosen by their new owner and revealed to the group. The ugliest ornament is voted on and the winner takes home the Ugly Trophy and pressure to bring the ugly next year. Bonus points if you put the ugly on your tree! (Yes, I do. All of them.)
The sweet treat has been passed around to our Nugget Markets friends and family every year and has created anticipation for those waiting to receive this special treat. The mix is so tasty, it doesn’t often make it past the car ride home from work!
In a small saucepan, bring butter, brown sugar and corn syrup to a boil. Remove from heat, add vanilla and baking soda.
In a brown paper bag, combine cereal and cashews, then pour caramel mixture over the top. Fold the top of the bag over and shake. Place in microwave for 2 minutes and shake again. Repeat 2 more times. Pour onto wax paper and sprinkle with M&Ms once slightly cooled.
— Ryan & Jessica T., Nugget Markets Roseville (Blue Oaks) and Roseville (Pleasant Grove)
Any pet parent knows our four-legged friends deserve some festive fun, too!
Treat your fur babies to an extra special holiday season with these pet-friendly ideas.
• Take a walk through the park and play together in the autumn leaves.
• Pick up a puppy-themed advent calendar filled with all-natural treats from Bocce’s Bakery
• Make your own dog treats at home! See more on p. 53.
• Stuff your pet’s stocking with seasonal snacks like Bocce’s Bakery Holiday Feast treats for dogs and Lumps of Catnip treats for cats.
• Take your pet to have their picture taken with Santa at a local pet store!
This is a game that we do every year at Christmas time with my family. It’s the “Saran Wrap Ball Game” and it is just that... a massive saran wrap ball with a ton of goodies layered throughout the ball and one grand prize in the center.
Bocce’s Bakery
All-Natural Dog Treats
Festive, small-batch holiday treats for your furry friends made in New York with allnatural ingredients.
To begin playing, the first person will put on oven mitts (yes, oven mitts), then they will begin trying to find a way to unravel the ball as quickly as they can because the
next person has two dice that they are frantically rolling over and over trying to roll doubles so that the ball will then be passed to them and the process begins again. Then they put on the mitts and continue to try and beat the dreaded roll of the dice. There is this frantic race of rolling and unraveling with the occasional prize flinging out as a scream of “Doubles!” comes out of the next player. It is hilarious and loud and so much fun!!! My mom has even used that press-and-seal wrap just to make it more difficult… Seriously, so fun!
— Tracy L., Nugget Markets WoodlandOur Thanksgiving tradition is to act out funny Shakespeare plays from Wednesday through Saturday. This was inspired by trips to the Shakespeare Festival in Ashland, Oregon. The funniest line ever delivered was by the youngest in the family who pronounced “wanton” as the food instead of its intended meaning! Speaking of food, these festivities are often accompanied by our traditional turkey and gravy on waffles!
— Greg D., Corporate
What do you get when you combine the holiday season with an extraordinary grocery experience? Shopping in a winter wonderland! Save time and trips by getting everything you need at Nugget Markets. With our wide selection of quality ingredients and gifts, chef-prepared meals, incredible team of experts and the best service around, we make it easy to focus on the festivities without the fuss.
• Selection – Find everything on your shopping list in one place, from gourmet goodies and great gifts to everyday essentials, seasonal specialties, festive florals and more than 5,100 local items.
• Quality – For a truly spectacular holiday, start with the finest quality produce, meats and other ingredients, along with fresh baked goods and chef-prepared dishes homemade in-house.
• Service – Our world-class team of cheese specialists, wine stewards, butchers, bakers and all our other amazing associates are always happy to help!