ISSUE NO. 32 HOLIDAY 2019
ISSUE NO. 32 HOLIDAY 2019
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HOLIDAY SWEETS & TREATS PAGE 12
H O L I D AY 2019 • T H E F I E L D G U I D E • 1
‘Tis
the season for family, friends, feasts and festivities! However you’re planning to celebrate this year, Nugget Markets has everything you need for your most fabulous holiday season yet. Flip through our Field Guide for extraordinary recipes (cocktails, cookies, premium proteins and more) plus gourmet party platters and chef–prepared holiday meals (so you can get straight to partying). Happy holidays from our family to yours!
TA B L E O F C O N T E N T S P. 4
Gather. Cook. Celebrate.
P. 12
Holiday Sweets & Treats
P. 22
Gourmet to Go: Party Bundles
P. 30
P. 34
The Best Ever Holiday Cocktails The Meat of the Matter
2 • T H E F I E L D G U I D E • H O L I D AY 2019
HAPPY H O L I D AY S
RECIPES P. 7
Chicken Tamales
P. 21
Walnut Butter Brickle
P. 9
Pierogi
P. 29
Bourbon Cherry Cocktail
P. 11
Sweet Pineapple Empanadas
P. 32
Sparkling Rosé Hibiscus Cocktail
P. 14
Browned Butter Chocolate Chunk Cookies
P. 32
Pom Sparkling Punch
P. 32
Pumpkin Spiked Chai Latte
P. 15
Raspberry Linzer Cookies
P. 17
Cinnamon Roll Christmas Tree
COOKING INSTRUCTIONS P. 34
USDA Prime Standing Rib Roast
P. 18
Macaroons
P. 35
P. 19
Peppermint Ganache Truffles
Fresh to Market Angus Beef Tenderloin Roast
P. 36
Cascade Creek Rack of Lamb
Rum Balls
P. 37
Diestel Turkey
P. 20
H O L I D AY 2019 • T H E F I E L D G U I D E • 3
Gather.
Cook. Celebrate.
4 • T H E F I E L D G U I D E • H O L I D AY 2019
C
ooking is about more than just making food, especially around the holidays. It’s also a perfect time to make memories with those you love! Whether it’s a family affair or a get–together with friends, invite all your favorite folks over for a fun and festive assembly line of deliciousness. These recipes are tailor–made for multiple cooks in the kitchen, and for enjoying together when they’re done!
Recipes Chicken Tamales, Pierogi and Sweet Pineapple Empanadas H O L I D AY 2019 • T H E F I E L D G U I D E • 5
6 • T H E F I E L D G U I D E • H O L I D AY 2019
Savory chicken, rich spices, hearty masa and fresh salsa verde all combine to make classic tamales that would make any abuelita proud.
Chicken Tamales PREP TIME: 1 HOUR
PREPARATION
COOK TIME: 2 HOURS 15 MINUTES
Soak corn husks in hot water.
YIELD: 20–25 TAMALES INGREDIENTS
20–25 corn husks 20–25 corn husk strips (¼–inch wide), optional 1 tablespoon vegetable oil
½ yellow onion, small diced 2 cloves garlic, crushed 8 Fresh to Market Boneless Skinless Chicken Thighs 1 tablespoon Morton & Bassett Chili Powder 1 tablespoon Morton & Bassett Ground Cumin Salt, to taste 2 cups masa 1 cup lard, melted 16 ounces chicken stock or cooking liquid 1 pint Nugget Markets Salsa Verde
In a medium sauce pot, heat vegetable oil. Sauté onion and garlic until translucent. Add the chicken thighs and cook on low heat until the chicken is tender and begins to shred. Drain excess liquid and reserve. Add the chili powder and cumin to the chicken over low heat. Stir in the spices and shred the chicken into small pieces. Season with salt to taste, then set aside to cool. Place masa and lard in a work bowl. Mix in reserved cooking liquid or chicken stock and season with salt. Stir until lumps have been worked out, then chill in refrigerator for 30 minutes. Once cooled, the masa mixture will have the consistency of thick peanut butter.
To assemble tamales, place a soaked corn husk on a work surface with the point at the top. Spread a thin layer (⅛–¼ inch thick) of masa on the bottom ⅔ of the corn husk, leaving 1 inch from the edge. Place 2–3 tablespoons of shredded chicken down the middle and top with 1–2 tablespoons salsa verde. Fold the edges of the corn husk over the chicken in thirds, then tuck the tip underneath. Tie with corn husk strips if desired. Place finished tamales in a steamer, folded side down. Steam for 1 hour and 15 minutes, or until masa releases from the husk. Let stand 10 minutes before serving.
H O L I D AY 2019 • T H E F I E L D G U I D E • 7
8 • T H E F I E L D G U I D E • H O L I D AY 2019
Stuffed with a decadent mixture of potatoes and cheese, these savory dumplings are a classic Polish comfort food!
Pierogi PREP TIME: 1 HOUR
PREPARATION
COOK TIME: 7–10 MINUTES
Heat oven to 400°F.
YIELD: 30–35 PIECES INGREDIENTS
Filling: 2 pounds Yukon gold potatoes 2 cups shredded white cheddar cheese 1 cup sour cream
½ bunch scallions, thin sliced Salt, to taste White pepper, to taste Dough: 2 cups flour, plus more for rolling dough 1 teaspoon salt
½ teaspoon baking powder 2 large eggs
½ cup sour cream ¼ cup water Cooking: 2–3 tablespoons butter
Bake whole potatoes until tender. Scoop out the center of each potato into a work bowl. While still hot, smash potatoes with a masher until smooth—do not use a food processor or potatoes will have a gummy consistency. Mix in cheese, sour cream, scallions, salt and white pepper. Mix until cheese melts completely. Set aside and allow to cool to room temperature. For the dough, combine flour, salt and baking powder in a work bowl. In a separate bowl, stir eggs with a fork, then add the sour cream and mix until incorporated. Add the egg mixture to the dry ingredients, pour in the water and combine. Once the dough comes together, turn out onto a floured surface and knead until smooth and elastic.
If dough is tacky, add more flour while kneading. Wrap dough with plastic wrap and allow to rest for 30 minutes. To assemble the pierogi, roll dough out to ⅛ inch thick (or thinner) on a floured work surface. Using a round cookie cutter, cut dough into 3–inch circles. Brush each circle lightly with water, then scoop approximately 1 teaspoon of potato mixture into the center. Fold each circle in half over the filling like a half moon, firmly press the edges together and crimp with a fork. To cook, bring a pot of salted water to a boil. Add pierogi and boil until they float, approximately 3–4 minutes. Remove from water with a slotted spoon and drain. To finish, sauté in butter until golden brown. Serve with caramelized onions, scallions, bacon and sour cream.
H O L I D AY 2019 • T H E F I E L D G U I D E • 9
1 0 • T H E F I E L D G U I D E • H O L I D AY 2019
These mini dessert empanadas will have your taste buds dancing!
Sweet Pineapple Empanadas PREP TIME: 1 HOUR
PREPARATION
Heat oven to 350°F.
COOK TIME: 45–55 MINUTES
Cook diced pineapple, ginger, cinnamon stick, granulated sugar, water and rum in a medium sauce pot over medium heat until all the liquid has cooked off. Puree half of the mixture, then fold back in with the remaining mixture. Set aside and chill.
Brush each dough circle lightly with water. Place 1 tablespoon of pineapple mixture in the center. Fold the circle around the filling like a taco and pinch the edges together. Crimp edges with a fork for a decorative look.
YIELD: 20–24 PIECES INGREDIENTS
Filling: 1 pineapple, peeled, cored and small diced 1 tablespoon minced ginger 1 Morton & Bassett Cinnamon Stick 2 tablespoons granulated sugar 2 tablespoons water 2 tablespoons rum Dough: 2½ cups all–purpose flour
½ teaspoon salt
1 teaspoon sugar 8 ounces unsalted butter, cold 8–10 tablespoons ice water
For the dough, combine flour, salt and sugar in a work bowl. Cut in the butter with a pastry cutter or fork until it is in pea–sized pieces. Add the ice water and gently mix until the dough begins to come together. Roll out on a floured work surface to ¼–⅛ inch thick. Cut dough into 3–inch circles, then refrigerate for 5 minutes. Dough scraps can be rerolled and cut.
Place empanadas on a lined baking sheet, then brush with beaten egg. Mix together turbinado sugar and ground cinnamon. Sprinkle sugar mixture over empanadas and bake 15–18 minutes or until golden brown. Serve warm or at room temperature.
Finishing: 1 egg, beaten 3 tablespoons turbinado sugar
¼ teaspoon Morton & Bassett Ground Cinnamon H O L I D AY 2019 • T H E F I E L D G U I D E • 11
12 • T H E F I E L D G U I D E • H O L I D AY 2019
Y A D OLI & S T S E T E A SW TRE
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H O L I D AY 2019 • T H E F I E L D G U I D E • 13
rowned Butter Chocolate Chunk Cookies PREP TIME: 30 MINUTES, PLUS 2 HOURS CHILLING COOK TIME: 8–9 MINUTES YIELD: ABOUT 32 COOKIES
With crispy edges, chewy centers and gooey chocolate pieces galore, these cookies are simply irresistible! INGREDIENTS
1 cup butter 2 cups all–purpose flour 1 teaspoon baking soda 1 teaspoon salt 1½ cups brown sugar
½ cup granulated sugar 2 eggs 2 teaspoons Morton & Bassett Vanilla Extract 8 ounces 60–70% cacao dark chocolate
PRO TIP: For fresh–baked cookies on demand, scoop cookie dough into small balls, lay them on a parchment–lined sheet pan and freeze. Once frozen, you can store them in the freezer in an airtight container for up to 3 months. Bake frozen dough balls for 10–11 minutes.
14 • T H E F I E L D G U I D E • H O L I D AY 2019
pieces (wafers or chopped coarse), divided Maldon Sea Salt Flakes, optional PREPARATION
Melt butter in a medium saucepan over medium heat. Swirl and scrape the bottom with a rubber spatula until butter foams and then browns, about 5–8 minutes. Pour into a large heatproof bowl and let cool for 10 minutes.
In a medium bowl, whisk together flour, baking soda and salt. Once butter has cooled, whisk in brown and granulated sugars until incorporated and no lumps remain. Whisk in eggs until smooth, followed by vanilla extract. Fold in dry ingredients until just incorporated, then fold in 6 ounces of chocolate until evenly distributed. Cover the bowl tightly with plastic wrap and chill the dough in the refrigerator for at least 2 hours. When ready to bake, place rack in the middle of the oven and preheat to 350°F. Use a 2–tablespoon cookie scoop to portion out the dough, then place on a parchment–lined baking sheet 3 inches apart (maximum 6 cookies per tray). Lightly press remaining chocolate pieces on top of each scoop. Bake for 8–9 minutes, or until the edges are set but the middle is still soft. If desired, sprinkle with sea salt flakes immediately after removing from oven. Cool on the baking sheet for 10 minutes and then transfer to a cooling rack. Repeat with remaining dough and chocolate.
PREP TIME: 45 MINUTES COOK TIME: 12 MINUTES YIELD: ABOUT 16 COOKIES
These classic Linzer cookies are made with almonds and raspberry preserves, but you can use any fruit jam you prefer. INGREDIENTS
1 cup whole, unsalted almonds (blanched or natural)
¾ cup granulated sugar, divided 2 cups all–purpose flour
½ teaspoon Morton & Bassett Ground Cinnamon ½ teaspoon sea salt Zest of 1 lemon 1 cup unsalted butter, room temperature 1 teaspoon Morton & Bassett Vanilla Extract 2 egg yolks
½ cup powdered sugar ½ cup Bonne Maman Raspberry Preserves
ASPBERRY LINZER Cookies PREPARATION
Preheat oven to 350°F with baking rack in the center position. To make almond meal, place almonds in the center of a baking sheet and toast in the oven for 8–10 minutes, until lightly browned and fragrant. Remove from oven and allow to cool. Add ¼ cup granulated sugar and pulse in food processor until finely ground. In a work bowl, blend together flour, cinnamon, salt and lemon zest. In a separate large mixing bowl, use a hand mixer or stand mixer to beat the butter and remaining granulated sugar until light and fluffy, about 3 minutes. Lower mixer speed, then add vanilla extract and egg yolks. Incrementally add almond meal and flour mixture until fully combined.
Divide dough in half, wrap both with plastic wrap and chill in refrigerator for at least 30 minutes, or until firm. Remove one ball of dough from refrigerator. On a lightly floured work surface, roll dough out to about ¼ inch thick. Cut out cookies with a 3–inch diameter cookie cutter and place them on parchment–lined baking sheets. Cut out the center of half the cookies with a ½–1–inch diameter cookie cutter. Repeat with second ball of dough, rolling in any scraps from the first ball. Chill cookies for at least 10 minutes before baking so they maintain their shape and don’t spread. Bake for 12 minutes, or until they’re lightly browned around the edges. Remove from oven and place on wire rack to cool. Once cooled, flip whole cookies bottom–side up and spread with a thin layer of preserves, leaving ¼ inch around the edge. Dust cut–out cookies with powdered sugar, then sandwich the two halves together. If desired, pipe more preserves into the center. Cookies will naturally soften when stored.
H O L I D AY 2019 • T H E F I E L D G U I D E • 15
16 • T H E F I E L D G U I D E • H O L I D AY 2019
PREP TIME: 1 HOUR, PLUS 2 HOURS RISING AND OVERNIGHT RESTING COOK TIME: 18–20 MINUTES YIELD: 18 CINNAMON ROLLS
What could be better for a special holiday morning than sweet cinnamon spice rolled up in pillowy, fresh baked goodness? These cinnamon rolls are so good, they might just become a yearly tradition. INGREDIENTS
Dough:
¼ cup water ¼ cup + 1 teaspoon sugar, divided 2¼ teaspoons active dry yeast ½ cup warm milk 4 tablespoons butter, melted 2 eggs
¼ teaspoon Morton & Bassett Ground Nutmeg ½ teaspoon salt 3½ cups flour, plus more for kneading Filling: 1 teaspoon Morton & Bassett Ground Cinnamon
¼ teaspoon Morton & Bassett Ground Nutmeg ¼ cup brown sugar 2 tablespoons white sugar 2 tablespoons butter, melted Icing:
⅓ cup cream cheese, softened ¼ cup powdered sugar, sifted 4 teaspoons concentrated chai tea, milk or lemon juice
INNAMON ROLL CHRISTMAS TREE PREPARATION
For the dough, stir water and 1 teaspoon sugar together in a small bowl, then sprinkle with yeast. Stir with a fork until dissolved and let proof for 10 minutes until foamy. In a large bowl, use a spatula or wooden spoon to stir together milk, butter, remaining sugar, eggs, nutmeg and salt until well combined. Pour in the proofed yeast and 1½ cups flour and stir until smooth. Add remaining flour ½ cup at a time until a soft, workable dough that pulls away from the sides of the bowl is formed. Turn out onto a lightly floured work surface and knead until smooth and elastic, about 10–15 minutes. Sprinkle more flour on the dough if it starts sticking to the surface or your hands. Place dough in a greased bowl and cover. Let rise for about 1½–2 hours, then punch it down and knead lightly. Cover dough and let rest for 15 minutes. Lightly grease and line a 13x19–inch sheet pan with parchment paper. For the filling, combine cinnamon, nutmeg and both sugars in a small bowl. Roll out the dough into a rectangle,
approximately 12x18 inches. Brush with melted butter and sprinkle with sugar mixture, leaving about ½ inch around the edge. Roll dough inwards from long end to long end to make a spiral. Pinch dough together when finished to seal the roll, then turn cinnamon roll log seam–side down. With a sharp knife, cut into 1–inch thick pieces (approximately 18). To form a Christmas tree, arrange cinnamon rolls on lined sheet pan in a pattern of 1–2–3–4–5–2–1, leaving ¼ inch between each roll. Cover the pan with plastic wrap and let rise in the refrigerator overnight. The next morning, allow the dough to come to room temperature before baking, about 1–2 hours. Preheat oven to 350°F and bake for 18–20 minutes, or until the top is golden brown. If making a chai tea icing, steep one chai tea bag in ¼ cup hot water, then let cool completely. Whip together cream cheese and powdered sugar, and gradually add chai tea or liquid of choice 1 teaspoon at a time. Drizzle icing over hot cinnamon rolls.
H O L I D AY 2019 • T H E F I E L D G U I D E • 17
ACAROONS PREP TIME: 15 MINUTES COOK TIME: 25–30 MINUTES YIELD: ABOUT 18 MACAROONS
These super simple coconut macaroons are perfectly chewy on the inside, crispy on the outside and downright delicious. INGREDIENTS
3 large egg whites
½ teaspoon Morton & Bassett Vanilla Extract ¼ teaspoon Morton & Bassett Cream of Tartar ¼ teaspoon fine salt ½ cup sugar 14 ounces sweetened, shredded coconut
1 8 • T H E F I E L D G U I D E • H O L I D AY 2019
PREPARATION
Heat oven to 325°F and line baking sheets with parchment paper. In the bowl of a stand mixer, whisk together egg whites, vanilla, cream of tartar and salt on medium–high speed until soft peaks form, 2–3 minutes. While still mixing, slowly add sugar until it’s dissolved and stiff peaks form, 1–2 minutes. Turn off mixer and fold in coconut by hand until evenly combined. Use an ice cream scoop to drop batter on baking sheets leaving 1 inch between each macaroon. Bake until golden brown, 25–30 minutes, then let cool completely.
eppermint Ganache Truffles PREP TIME: 30 MINUTES,
PLUS 2 HOURS CHILLING
COOK TIME: 2 HOURS YIELD: ABOUT 25 TRUFFLES
The perfect combination of rich chocolate and sweet peppermint, these little treats are a delicious dessert bite. INGREDIENTS
8 ounces heavy cream 2 tablespoons unsalted butter 1 tablespoon light corn syrup 8 ounces bittersweet chocolate chips 2 tablespoons peppermint schnapps*
¼ cup cocoa powder
4 candy canes, crushed 2 tablespoons assorted sprinkles
PREPARATION
In a small saucepan over medium heat, combine cream, butter and corn syrup, stirring occasionally, until warm and steaming. Place chocolate chips in a heatproof bowl. Pour cream mixture over chocolate chips and stir to combine. Add peppermint schnapps and stir until smooth. Chill mixture in refrigerator for 1½ hours. Scoop ganache into balls with a melon baller and place on parchment–lined baking sheet. Return to refrigerator for another 30 minutes. Place cocoa powder, crushed candy canes and sprinkles in separate bowls for dipping. Using a fork, roll chilled ganache truffles in chosen toppings, then place in small cupcake liners to serve.
* PRO
TIP:
Enjoy a snuggly mug of hot chocolate with a little nip of peppermint schnapps, or check out our cocktail recipe for a festive CANDY CANE MARTINI at nuggetmarket.com/recipes.
H O L I D AY 2019 • T H E F I E L D G U I D E • 19
PREPARATION
UM BALLS PREP TIME: 15 MINUTES COOK TIME: 30 MINUTES, PLUS 1 HOUR CHILLING YIELD: ABOUT 32 PIECES
For a confection with a kick, whip up these tasty rum balls featuring rich dark chocolate, aromatic pecans, sweet vanilla wafers and, of course, rum! INGREDIENTS
1 cup (6 ounces) dark chocolate pieces (chips or chopped fine)
½ cup + ⅓ cup powdered sugar, divided 2 tablespoons light corn syrup
½ cup Zaya or other dark rum ½ teaspoon kosher salt 3 cups (11 ounces) crushed vanilla wafers 1 cup ground pecans
¼ cup cocoa powder 20 • T H E F I E L D G U I D E • H O L I D AY 2019
Place chocolate pieces in a heatproof bowl over simmering water, stirring constantly until chocolate is completely melted. Remove from heat. Sift ½ cup powdered sugar into melted chocolate, whisking constantly to incorporate. Stir in corn syrup, rum and salt, then set aside. In a food processor, pulse vanilla wafers and pecans into a coarse meal (small chunks are okay). Mix into chocolate until fully incorporated with no pockets of wafers and pecans. The dough will stiffen quickly. Cover bowl with plastic wrap and let set in refrigerator for at least 1 hour. Use a melon baller to scoop 1–inch spheres of the chilled mixture. Roll each one in your hands to make a smooth ball, then place on a lined baking sheet. Repeat with remaining mixture. Pour cocoa powder and remaining powdered sugar into separate bowls. Once rum balls are formed, gently roll them in your choice of cocoa powder, powdered sugar or both to fully coat. Place finished rum balls in mini cupcake liners to serve. Rum balls can be stored in an airtight container at room temperature for up to 5 days.
ALNUT BUTTER BRICKLE PREP TIME: 5 MINUTES COOK TIME: 45 MINUTES, PLUS 3 HOURS COOLING YIELD: ABOUT 50 PIECES
This tasty toffee is a classic confection that’s buttery, crisp and great for gifting. INGREDIENTS
2½ cups sugar 2 cups butter
⅓ cup water 2 tablespoons light corn syrup 1½ cups chopped walnuts, divided 6 ounces bittersweet chocolate chips
PREPARATION
Butter a 15x10–inch baking pan. In a heavy–bottomed 4–quart saucepan fitted with a candy thermometer, combine the sugar, butter, water and corn syrup. Cook over medium–low heat, stirring frequently, until mixture reaches 300°F, about 40 minutes. Stir in 1 cup walnuts, then pour into the prepared baking pan. Working quickly, top with chocolate chips and spread evenly. Sprinkle remaining walnuts over the top. Cool completely, about 3 hours, then break into pieces.
H O L I D AY 2019 • T H E F I E L D G U I D E • 2 1
Gourmet to Go
PARTY BUNDLES #WePrepYouParty
2 2 • T H E F I E L D G U I D E • H O L I D AY 2019
Hosting a holiday party has never been easier thanks to our gourmet party platters. Savory or sweet, healthy or decadent, our kitchen offers a wide variety of delicious platters perfect for entertaining. These specially curated party bundles have all the food you need for a sensational soiree, or you can check out our full menu online to pick and choose your own favorite platters. Let’s get this party started!
ORDER ONLINE AT
nuggetmarket.com/gourmet–to–go
H O L I D AY 2019 • T H E F I E L D G U I D E • 2 3
AMAZING APPETIZERS (SERVES 30)
$17.80 per person
G R I L L E D V EG E TA B L E P L AT T E R – $ 6 0 MEDIUM
PETITE RISOTTO CAKE
BAGUETTE
BEEF CANAPÉ
P L AT T E R – $ 5 0
P L AT T E R – $ 1 4
P L AT T E R – $ 1 6 0
MEDIUM
MEDIUM
LARGE
C H O CO L AT E & C H E E S E BOARD – $120 MEDIUM
MACARONS P L AT T E R – $ 1 3 0 24 • T H E F I E L D G U I D E • H O L I D AY 2019
Special occasions call for extraordinary food. Elevate your party fare with this elegant and enticing selection featuring gourmet goodies everyone will love. Just add drinks for a cocktail party! ALERT!
PA R T Y P R E P
PA R
TIME SPENT PI
P E R P
OP
NG
Do It Yourself
SH
TYI
Know Your Macarons!
NG
High–Quality Ingredients FOUND ON OUR C H O CO L AT E & CHEESE BOARD
COOKING
VERSUS SHOPP
C H O CO L AT E
ING
Gourmet To Go
PA R T Y I N G
RASPBERRY
P I S TAC H I O
How To Build A Beef Canapé SAUCE
’SHROOMS
MANGO
Hors d’Oeuvres GARLIC
COFFEE
STATS
Generally, each guest consumes a minimum of
ONIONS
10–12 Pieces TRI–TIP
in
2–2½ Hours ALMOND
CROSTINI
H O L I D AY 2019 • T H E F I E L D G U I D E • 25
BEST BRUNCH EVER (SERVES 30)
$11.73 per person A S S O R T E D PA S T R Y P L AT T E R – $ 3 5
2 F R I T TATA P L AT T E R S – $ 6 4
SMOKED SALMON P L AT T E R – $ 9 5 MEDIUM
2 JOE–TO–GO ORANGE JUICE CARAFES – $60 2 JOE–TO–GO COFFEE CARAFES – $38
FRESH FRUIT P L AT T E R – $ 6 0 MEDIUM
26 • T H E F I E L D G U I D E • H O L I D AY 2019
Start the day right with an array of sweet, savory, healthy and decadent choices, plus coffee and orange juice to wash it all down. This bundle is ideal for morning gatherings, meetings or celebrations.
The Magic Mimosa Ratio
Freshly Brewed Local Coffee
Fruit Platter Breakdown RASPBERRIES STRAWBERRIES
Freshly Squeezed Orange Juice
JUICE ( O K , M AY B E N OT T H AT MUCH)
C H A M PAG N E or other S PA R KL I N G WINE
MADE
On Your Marks. Get Set. Bake! These aren’t your average grocery store pastries.
F R O M S C R ATC H
PLUGRÁ EUROPEAN–ST YLE BUTTER
CALLEBAUT C H O CO L AT E
FRESH FRUIT
BLUEBERRIES GRAPES ORANGES WAT E R M E LO N C A N TA LO U P E
Popular Brunchy Hashtags #nuggetmarkets #weprepyouparty #brunch #breakfast #food #foodie #lunch #instafood #coffee #dinner #foodphotography #yummy #delicious #foodstagram #cafe #foodblogger #healthyfood #eggs #sundaybrunch #love #foodies #sundayfunday #sunday #croissants #vegan #instagood #cocktails #foodlover #yum #mimosas H O L I D AY 2019 • T H E F I E L D G U I D E • 27
THE PARTY PARAGON (SERVES 30)
$12.13 per person S I G N AT U R E S A N DWI C H P L AT T E R – $ 8 0 LARGE
BAGUETTE
F R E S H V EG E TA B L E
P L AT T E R – $ 1 4
C R U D I T É P L AT T E R – $ 4 5
MEDIUM
MEDIUM
FRESH FRUIT P L AT T E R – $ 6 0 MEDIUM
COOKIE P L AT T E R – $ 4 5 BEST OF BOTH WORLDS CHEESE BOARD – $120 MEDIUM
28 • T H E F I E L D G U I D E • H O L I D AY 2019
This all–inclusive bundle stars a classic spread of all your party standards—only better. It’s perfect for festive parties, casual get–togethers and just about any occasion.
NUTS
Dessert Cravings Analysis
FRESH FRUIT
CHARCUTERIE
JAMS
Common Cheese Accompaniments OLIVES
DRIED FRUITS
CRACKERS
QUESTION
Other Things You Could Be Doing Instead of Cooking... Preparing a playlist Pre–party nap Making a cocktail Online shopping Yoga Getting a haircut Playing Zelda Outfit planning
ANSWER
How long can perishable foods be at room temperature?
INGREDIENTS
Bourbon Cherry Cocktail
2 ounces bourbon
½ ounce Luxardo Cherry Syrup ½ ounce cherry liqueur Juice of ½ lemon 3–4 dashes Angostura Bitters 1 egg white 2 ounces soda water Luxardo Cherries, for garnish
The sweetness of the cherry balances out the bourbon in this classy cocktail, while the addition of an egg white gives it a silky texture.
C H O CO L AT E
P R E PA R AT I O N
Combine bourbon, cherry syrup, cherry liqueur, lemon juice, bitters and egg white in an ice–filled shaker and shake vigorously for 30–40 seconds. Strain contents into a tall glass, add ice, top with soda water and garnish with Luxardo cherries.
≤ 2 Hours Don’t Forget! 1
Ice
2
Olive Oil
3
Sauce
4
Butter
5
Drinks
H O L I D AY 2019 • T H E F I E L D G U I D E • 2 9
SPARKLING ROSÉ HIBISCUS COCKTAIL This delightfully refreshing rosé cocktail is as pretty as a picture!
RECIPE ON P.32
3 0 • T H E F I E L D G U I D E • H O L I D AY 2019
W
hether you cooked your festive feast at home, ordered one of our chef–prepared Holiday Meals or picked out your favorite Gourmet to Go party platters, all that’s left to think about is the drinks—that’s reason enough to celebrate! Add a little sparkle to your festivities with a few beautifully bubbly cocktails, or warm up from the inside out with an adults–only Pumpkin Spiked Chai Latte.
Cheers!
POM SPARKLING PUNCH For big gatherings, consider mixing up a large batch of festive libations and letting guests serve themselves. This refreshing cocktail has a celebratory feel, with festive colors and bubbles aplenty.
RECIPE ON P.32
H O L I D AY 2019 • T H E F I E L D G U I D E • 31
The Best Ever HOLIDAY COCKTAILS
Sparkling Rosé Hibiscus Cocktail
Pom Sparkling Punch
PREP TIME: 5 MINUTES
PREP TIME: 5 MINUTES
YIELD: 1 COCKTAIL
YIELD: 4–5 COCKTAILS
INGREDIENTS
INGREDIENTS
1½ ounces hibiscus tea, chilled
4 ounces premium silver tequila
1 ounce Aperol
12 ounces pomegranate juice
Juice of ½ lemon
3 ounces simple syrup
3 ounces sparkling rosé wine
Juice of 1 lemon
Lemon slice, for garnish
Lemon slices, for garnish
Grapefruit slice, for garnish
Mint leaves, for garnish
PREPARATION
PREPARATION
Stir together hibiscus tea, Lillet Rosé, Aperol and lemon juice with ice, then strain into a wine glass. Top off with sparkling rosé and garnish with lemon and grapefruit slices.
Combine all ingredients in a punch bowl. Add ice and garnish with lemon slices and mint leaves.
INGREDIENTS
PREPARATION
Pumpkin Spiked Chai Latte:
To make the Pumpkin Spiked Chai Latte, combine Pumpkin–Infused Rum, milk, chai tea latte mix and cold brew coffee in a small pot and heat gently on the stove for about 5 minutes, or until hot. To serve, ladle into glasses, top with whipped cream and sprinkle with cinnamon.
3 ounces Pumpkin–Infused Rum 6 ounces milk 2 ounces chai tea latte mix
Pumpkin Spiked Chai Latte PREP TIME: 5 MINUTES,
PLUS 12 HOURS INFUSING
(black tea concentrate) 2 ounces cold brew coffee Whipped cream, for garnish Morton & Bassett Ground Cinnamon, for garnish Pumpkin–Infused Rum:
COOK TIME: 25 MINUTES
Pumpkin pie mix
YIELD: 1 COCKTAIL
Rum
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1 bottle sparkling wine (750 mL)
1½ ounces Lillet Rosé
To make Pumpkin–Infused Rum, combine equal parts pumpkin pie mix and rum in a sauce pot. Bring to a low simmer, then steep for about 20 minutes. Remove pot from heat and let cool to room temperature. Transfer mixture to an airtight container and refrigerate overnight. After chilling, pour rum mixture through a mesh strainer to remove the pumpkin pie mix from the rum. Discard mix and store strained rum in an airtight container.
PUMPKIN SPIKED CHAI LATTE For a boozy take on a fall favorite, enjoy the perfect blend of pumpkin–infused rum, chai tea and coffee in this creamy, spiced cocktail.
H O L I D AY 2019 • T H E F I E L D G U I D E • 33
MEAT
THE OF THE MATTER If you’re making the main course from scratch, feast your eyes on this. From standing rib roasts to rack of lamb, when you splurge on a premium protein, you want to make sure to cook it well (not to be confused with well done). Luckily, we’re here to help. Simply follow these easy instructions for perfectly cooked, mouthwatering meat every time. Don’t forget to reserve your preferred protein in advance with our meat department.
USDA Prime Standing Rib Roast
COOKING INSTRUCTIONS
1. Remove roast from refrigerator 1 hour before cooking. 2. Preheat oven to 450°F. Season roast with salt, pepper and herbs as desired, then place bone–side down in a roasting pan.
4. Turn oven temperature down to 275°F. Cook for 10–12 minutes per pound or until a thermometer inserted into the center of the roast reads 10–15°F below desired final temperature. Begin checking internal temperature 30 minutes prior to estimated finished cook time. 5. Allow roast to rest for 30–45 minutes before carving to allow for carryover cooking.
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 160–165°F for well done *The consumption of raw or undercooked meat may increase your risk of food–borne illness.
3. Cook for 15 minutes at 450°F to sear the outside.
for Standing Rib Roast
PERFECT PAIRINGS À la Carte Sides from Our Kitchen
TRADITIONAL MASHED POTATOES Fresh russet potatoes mashed with cream and butter and lightly seasoned with salt and pepper.
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GREEN BEAN CASSEROLE Green beans mixed with a creamy mushroom sauce and bread crumbs, then baked and topped with crispy onions—a holiday favorite!
HORSERADISH SAUCE Made with fresh horseradish root, sour cream, Dijon mustard and green onion.
Fresh to Market Angus Beef Tenderloin Roast COOKING INSTRUCTIONS 1. Preheat oven to 400°F. 2. Place roast in a shallow roasting pan in the oven on the center rack. 3. Roast at 400°F for 8–10 minutes per pound or until a thermometer inserted into the center of the thickest part of the roast reads 10–15°F below desired final temperature. 4. Remove from the oven, place a piece of foil loosely over the roast and let rest for 15 minutes before carving. Final Cooking Temperatures for Beef:*
U S DA C H O I C E
ANGUS
PREMIUM BEEF
Raised in the fertile grasslands of the best beef–producing regions of America, our premium Fresh to Market Angus Beef is held to the highest standards for quality, tenderness, juiciness and flavor with marbling you can see. Angus cattle are extra hearty in size and build and known for their rich taste and tenderness. Featuring the top ⅔ graded USDA Choice Angus beef, our mouthwatering Fresh to Market steaks and roasts are truly a cut above.
120–125°F for rare 130–135°F for medium rare 140–145°F for medium 150–155°F for medium well 160–165°F for well done *The consumption of raw or undercooked meat may increase your risk of food–borne illness.
for Beef Tenderloin Roast
PERFECT PAIRINGS À la Carte Sides from Our Kitchen
ROASTED SWEET POTATOES WITH MACADAMIA NUTS Roasted sweet potatoes and yams with a balsamic vinaigrette and toasted macadamia nuts.
ROASTED BRUSSELS SPROUTS WITH FRIED LEMON Roasted Brussels sprouts tossed with fried lemon and toasted almonds.
BEEF AU JUS Rich beef broth prepared with yellow onion, celery and bay leaves.
H O L I D AY 2019 • T H E F I E L D G U I D E • 35
Cascade Creek Rack of Lamb
COOKING INSTRUCTIONS 1. Preheat oven to 450°F. 2. Place lamb in a roasting pan in the oven on the center rack. 3. Roast for 12–18 minutes or until a thermometer inserted into the center of the lamb reads 5 degrees below desired final temperature. 4. Remove lamb from the oven and let rest for 5–7 minutes. 5. Cut along the bones into chops and serve. Final Cooking Temperatures for Lamb:* 120–125°F for rare 130–135°F for medium rare 140–145°F for medium 150–155°F for medium well 160–165°F for well done
Humanely and sustainably raised by family farmers along the West Coast, Cascade Creek lamb is 100% grass–fed, antibiotic–free and pasture–raised in natural environments. The careful stewardship and nutrient–rich diet result in premium lamb that’s fine, flavorful and perfect for a feast.
*The consumption of raw or undercooked meat may increase your risk of food–borne illness.
for Rack of Lamb
PERFECT PAIRINGS À la Carte Sides from Our Kitchen and Bakery
CREAMED SPINACH & KALE WITH ONIONS Spinach and kale simmered with butter and onions in a rich garlic cream reduction.
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GARLIC MASHED POTATOES Flavorful mashed potatoes made with russet potatoes, cream, butter and savory roasted garlic.
BUTTER & EGG ROLLS Traditional dinner rolls that complement any entrée.
Diestel Turkey
COOKING INSTRUCTIONS 1. Preheat oven to 325°F. 2. Place turkey breast–side up in a roasting pan in the oven on the center rack. 3. Add 2 cups of water to the roasting pan. 4. Roast at 325°F for 15–20 minutes per pound or until a thermometer inserted into the center of the breast reads 160°F.* 5. Place a piece of foil loosely over the turkey for the last hour of roasting. 6. Remove the turkey from the oven and let rest for 20 minutes before carving. *The consumption of raw or undercooked meat may increase your risk of food–borne illness.
Sustainably and humanely raised locally on a 100% vegetarian diet by third and fourth generation ranchers, Diestel turkeys are tender, flavorful and the perfect centerpiece for your holiday feast!
for Turkey
PERFECT PAIRINGS À la Carte Sides from Our Kitchen and Bakery
OLD–FASHIONED YAMS Fresh yams mixed with sweet cinnamon and nutmeg, topped with marshmallows and candied walnuts and baked to perfection.
GREEN BEANS ALMONDINE BUTTER FLAKE ROLLS Crisp green beans tossed with Croissant–inspired dinner rolls California extra virgin olive oil layered with buttery goodness. and toasted sliced almonds.
H O L I D AY 2019 • T H E F I E L D G U I D E • 37
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entrées, sides and desserts à la carte, we have everything you need for your most fabulous feast yet. Order online at nuggetmarket.com/holiday
recipes and more at
nuggetmarket.com
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H O L I D AY 2019 • T H E F I E L D G U I D E • 39
Order online today at
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I S S U E N O . 32 • H O L I DAY 2019
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