18 minute read
Contributors
Turkey Tips
n You could rest the turkey for longer than 30 minutes after cooking, depending on timing of your holiday meal. The turkey will stay warm for over an hour. n Estimate ½ teaspoon salt per pound of turkey for curing and at least a day in the refrigerator. n It takes a long time to defrost a turkey. Plan on 3 to 4 days in the refrigerator for a 12- to 15-pound turkey. n If you’re crazy for crispy skin, clarify the basting butter. This removes water from the butter and allows the butter fats to brown more easily. To clarify butter, melt it in a small pan and skim off the solids on top with a spoon. Continue simmering for 30 minutes on low, then strain the butter through cheese cloth. n If you do not have a roasting pan and V-rack, a sheet tray and flat cooling rack work well, plus the low sided pan lets more heat reach the sides and under the turkey, increasing browning and speeding up cooking time. n Stay involved as the turkey inches toward being done, checking temperature more frequently. You are trying to get right at the 165°F reading at the leg and thigh joint, but not over. The leg and thigh will taste fine at higher temperatures, but the breast will dry more with every extra degree of temperature. n Jacques Pépin, the famous television chef, recommends slitting the skin at the joint where the thigh meets the carcass. This allows a little more heat into the thigh, so that it will cook more evenly with the breast. It mars the turkey slightly, but this part of the turkey will mostly be hidden underneath. n If you’re squeamish about eating giblets in gravy, you can still get the flavor, and then strain gravy before serving. But give it a try. Gravy is the best part and giblets make it even better.
Advertisement
wooden spoon until softened. Add the flour and quickly stir to distribute it and soak up moisture or butter. Cook, stirring constantly, for 2 minutes. Switch to a whisk and slowly add about 1 quart of the reserved turkey broth, whisking to avoid lumps. You should have a little broth left over to help deglaze the turkey roasting pan. Add the minced neck and gizzard to the gravy and
nutrition
INGREDIENTS PER RECIPE MAY VARY; NUTRITION INFORMATION PER SERVING ESTIMATE.
BRINED TURKEY: CALORIES: 630, FAT: 29G (SAT: 8G), CHOLESTEROL: 305 MG, SODIUM: 1410 MG, CARB: 0G, FIBER: 0G, SUGAR: 0G, PROTEIN: 90G
GIBLET GRAVY (WITH ABOUT 1 CUP OF TURKEY DRIPPINGS USED): CALORIES: 230, FAT: 19G (SAT: 8G), CHOLESTEROL: 105 MG, SODIUM: 400 MG, CARB: 4G, FIBER: 0G, SUGAR: <1G, PROTEIN: 7G simmer on low for 5 to 10 minutes. 9. While the gravy simmers, put the pan used to cook the turkey on the stovetop on medium. When the pan is hot, and turkey drippings start to deepen in color, pour in the white wine. It should sizzle. Use a wooden spoon to scrape up bits of browning from the pan, and when the wine has nearly evaporated and the smell of raw alcohol has dissipated, pour in the remaining 2 cups broth (or if you have run out, substitute water or low sodium broth) to loosen the reduced wine. Strain this liquid into gravy, simmering on the stove. 10. Adjust gravy by adding water if it is too thick, or by simmering a little longer if it is thin. Taste the gravy, add salt and pepper if needed, and pour into a serving vessel. 11. Put the turkey on a platter, and if you are feeling like putting on a show, carve it tableside, spooning gravy over each plate. n R o b i n A s b e l l spreads
the word about how truly delicious and beautiful whole, real foods can be through her work as an author, cooking teacher and private chef. She likes to create delicious dishes that range from meat and seafood to beans and grains using global flavors. Her latest book is “Plant-Based Meats.” She is also the author of “Great Bowls of Food,” “Big Vegan,” “Gluten-Free Pasta” and more.
T e r r y B r e n n a n is a
photographer based in Minneapolis, Minnesota. Clients include Target, General Mills, Land O’Lakes and Hormel. “Working with Real Food is a highlight—I look forward to every issue. I love working with the creative team and, of course, sampling the wonderful recipes.”
L a r a M i k l a s e v i c s
began her food career on the other side of the camera, cooking at the renowned New French Café in Minneapolis. Today her work as a stylist is in demand at corporations including Heinz, Target and General Mills, as well as with many magazines. She prides herself on using her experience as a chef to make food as appealing on the page as it is on the plate.
J a s o n R o s s is a chef consultant for restaurants and hotels, developing menus and concepts for multiple high-profile properties. He grew up and trained in New York City but now calls St. Paul, Minnesota, home. Currently, he teaches the next generation of chefs at Saint Paul College Culinary School.
M o l l y S t e v e n s is a
cooking instructor, writer and recipe developer. Her cookbooks include “All About Dinner” as well as the James Beard and IACP cookbook award winners “All About Braising” and “All About Roasting.” She has been named Cooking Teacher of the Year by both Bon Appétit and IACP. Stevens’ recipes and articles have appeared regularly in a number of national publications. She lives in Vermont and travels the country to teach, cook and eat. Find out more about her writing and teaching schedule at mollystevenscooks.com.
Bloomington: 952-896-0092 Burnsville: 952-892-5600 Chanhassen: 952-474-1298 Eagan: 651-686-9669 Eden Prairie: 952-525-8000
Edina
50th Street: 952-926-6833
France Avenue: 952-831-3601 Golden Valley: 763-544-8846 Maple Grove: 763-416-1611
Minneapolis
Downtown: 612-379-5040
Nokomis: 612-729-4000
Northeast: 612-548-3820
Uptown: 612-825-2440
Minnetonka
Glen Lake: 952-512-7700
Highway 7: 952-935-0198
Ridgedale: 952-541-1414 Navarre: 952-471-8473 Plymouth: 763-268-1624 Prior Lake: 952-440-3900 Richfield: 612-861-1881 Roseville: 651-633-6949 St. Cloud: 320-252-4112 St. Louis Park: 952-929-2100
St. Paul
Downtown: 651-999-1600
Highland Park: 651-698-5845 Wayzata: 952-476-2222 White Bear Lake: 651-653-0000 Woodbury: 651-999-1200
SHOP ONLINE
Shop.LundsandByerlys.com
CATERING
LundsandByerlys.com/Catering 952-897-9800
L&B EXTRAS
Get extra offers and tools to make shopping easier. LundsandByerlys.com/Extras
DOWNLOAD OUR APP
LundsandByerlys.com/Mobile
STAY CONNECTED
Follow us on social media and sign up for our e-newsletter. LundsandByerlys.com/StayConnected
FOOD QUESTIONS?
Call our FoodE experts: 952-548-1400
REAL FOOD COMMENTS
Aaron Sorenson: 952-927-3663
The Talk of the Table
The gift of spending time with family and friends is undoubtedly the highlight of the holiday season. And, if you’re like me, you also look forward to the wonderful meals we will enjoy together. Here at Lunds & Byerlys, we always want to make sure those meals are the talk of the table.
As a family-owned company we take a tremendous amount of pride in partnering with other family-owned companies who share our commitment to care and quality in everything they do, such as those who provide our L&B Manhattan Roasts and L&B Apple Cider Brined Turkey Breasts. While you begin planning your holiday meals, be sure to check out page 11 to learn about these and many of the other great options you’ll find in our meat department.
As many of you likely know, all of our premium choice and American Wagyu beef, including our Manhattan Roasts and patented Reserve Aged Beef, comes to us from Double R Ranch and its parent company, Agri Beef Co. It’s a partnership that began in 2009 as we set out to find a beef supplier that is sharply focused on every aspect of their operations around quality, integrity, innovation and sustainability.
Agri Beef is a multi-generational, family-owned company that is recognized for raising high-quality cattle. Many of our meat and seafood department managers have visited Double R Ranch in the Cascade Mountains of the Pacific Northwest to get an up-close and personal look at their genuine commitment to animal well-being and environmental stewardship. It’s a legacy that began with the late Robert Rebholtz Sr. and continues today under the leadership of his son, Robert Rebholtz Jr.
We’re also thrilled to partner with Ferndale Market for our exclusive L&B Apple Cider Brined Turkey Breasts. Ferndale Market is located in Cannon Falls, Minnesota, and owned by John Peterson, a third-generation turkey farmer. Our Executive Chef Michael Selby is the mastermind behind our L&B Apple Cider Brined Turkey Breasts, and he visited Ferndale Market when we were searching for the perfect turkeys for this holiday centerpiece.
“The passion and authenticity that goes into raising their turkeys is incredible. It was just what we were looking for,” Selby said. “On a tour of the grounds, we discovered Ferndale Market is immaculate and free range like nothing we’ve seen before. Not only do the birds enjoy a free-range environment, but they’re also rotated to fresh grass weekly. What a gift to know where your food comes from and that it has been raised responsibly.”
From our L&B family to your family, we wish you a wonderful holiday season filled with joy, laughter and, of course, Real Food.
Sincerely,
Tres Lund
president and ceo
The Snake River Farms Story
In addition to our premium choice beef, we also carry Agri Beef’s remarkable Snake River Farms American Wagyu Beef. Scan this QR code to see a story CBS This Morning: Saturday aired this summer.
The Guide to
& Sweet Potatoes Yams
In America there has been a long history of using “sweet potato” and “yam” interchangeably, when in fact they are different root vegetables. True yams are native to Africa and most are so large (some can grow to 7 feet long), it’s rare to find whole yams in the store; if available, they’re usually cut into chunks and wrapped in plastic. The sweet potato is native to Central America and some are shaped like a regular potato (though they are not related to them either), while others are longer with tapered ends. The moist-fleshed orange sweet potato (especially Covington and Jewel) is the variety most often mistakenly called a yam.
VARIETY
Covington, Jewel
Bonita, Jersey
Red Garnet
Japanese
Stokes Purple
CHARACTERISTICS
Rosy pink and orange skin with a bright orange flesh. Sweet and moist when cooked.
Tan or white skin with a light yellow interior. Slightly sweet with a creamy texture.
Dark red skin with orange and red flesh. Sweet and moist when cooked.
Purple skin with a light white interior. Slightly sweeter than a Covington or Jewel. Dry in texture.
Purple skin with a deep, rich purple interior. Dry in texture. High in antioxidants. Roast, bake, mash or use to make sweet potato pie or sweet potato fries. Perfect for traditional baking and casseroles.
Roast, mash, bake or use in soups and stews.
Roast, mash or use to make sweet potato pie or sweet potato fries.
Roast, mash, bake or use in soups and stews.
Bake, steam, boil, roast or fry. The drier texture of this potato lends better to high-moisture cooking methods.
Storing Spuds
You’ve found the perfect sweet potato, now make sure you store them properly to remain fresh up to two weeks. Avoid storing them in the refrigerator, which will produce a hard center and unpleasant taste. Instead, opt for cool, dry and well-ventilated areas away from heat sources. n
USES
Holiday Table
Centerpieces
Let Lunds & Byerlys take care of the mouthwatering main course for your holiday dinner
Manhattan Strip Roast
Our Manhattan Strip Roast is cut from a tender section of Choice New York Strip and lightly marinated with an exclusive combination of olive oil, French sea salt and spices. It cooks in less than an hour and is boneless, so it’s easy to slice and serve. Available in November and December.
Imperial Beef Tenderloin
This holiday hit is the pinnacle of oven-ready indulgence. It is marinated fresh in a coarse ground blend of gray sea salt, hints of smoked alder wood and robust herbs including rosemary and thyme. Each is carefully netted and right-sized for ease of preparation. Available in December.
Spiral Sliced Dry Honey Glazed Bone-In Ham
This is ham the way it should be. Made using an old-fashioned smoking process perfected by a fourth-generation family-owned smokehouse, the hams have subtle smoky-sweet flavor that’s not too salty and a firm texture that is never dry. Spiral sliced for easy serving. Available daily.
Royal Rib Roast
Our bone-in Royal Rib Roasts are the ideal pairing of premium choice beef and top-shelf local herbs and spices. The marinade is savory, not salty, and very aromatic. Plus, these royal roasts are incredibly easy to cook! Each cut—king, queen or princess—is right-sized by the number of servings. Available in December.
Apple Cider Brined Turkey Breast
Go local this holiday season with turkey from family farm Ferndale Market in Cannon Falls. Succulent all-natural turkey breasts are brined in fresh-pressed apple cider made from Minnesota-grown apples and seasoned with herbs, shallots and sea salt, resulting in a rich, clean flavor. Available in November and December.
Reserve Aged Rib Roast
This is aged a minimum of 28 days to achieve optimal flavor and tenderness using a patented process developed by our Executive Chef Michael Selby. Much the way an oak barrel promotes aging of wine, we use untreated cedar during the aging of this roast to accentuate subtle aromas and provide an unmatched depth of flavor and tenderness. Available daily.
NEW L&B Sauces Dinner is served—but don’t forget the sauces! Our new L&B Au Jus Sauce and L&B White Truffle Hot Sauce make the perfect accompaniment to your holiday meal. The au jus sauce is bold and tangy with a hint of horseradish and smoke. We like to use it as a finishing sauce drizzled over beef. If you want to spice things up, try our new white truffle hot sauce, which melds savory truffles with zippy pepper and a hint of agave nectar. It’s a little earthy and a little spicy and outstanding on beef, chicken or pork. n
How to Build a
Cheeseboard
The key to building a great cheeseboard is to have a nice variety of cheese flavors and textures. Here we've selected some different cheese profiles to try, but if you'd like even more delicious recommendations, visit our cheese counter and speak to a cheese specialist!
BLUE CHEESE
Gorgonzola
Tangy and creamy cow’s milk cheese. Other options: Stilton and Roquefort
SEMI-HARD CHEESE
Manchego and Cheddar
Manchego is a Spanish sheep’s milk cheese that’s nutty and caramelly. Cheddar is a classic cow’s milk cheese that’s sharp and smooth. Other options: Gruyère and Gouda
HARD CHEESE Parmesan
Dense, sweet and nutty cow’s milk cheese. Other options: Piave and Romano
No Cheese Stands Alone
Complete your cheeseboard with a variety of finger foods to complement the cheeses. The more the merrier—so get creative! Here are some recommendations to get you started: n Meats: salami or prosciutto n Veggies: cucumbers, olives, pickled red onions or peppadew peppers n Fruit: cherries, blackberries, dried apricots, sliced pears or apples n Spreads and dips: fig jam, honey or L&B pepper jelly n Crunchy: nuts, crackers or baguette
FRESH CHEESE Chèvre
Made from goat’s milk. Soft and bright. Other options: Mascarpone, mozzarella and ricotta
BLOOMY-RIND CHEESE
Triple Crème Brie
Creamy, buttery cow’s milk cheese with an earthy finish. Other options: Bûcheron and Camembert n
12 Days of Wine, Beer & Whiskey
Whether you need a gift for that hard-to-buy-for person or want something to enjoy yourself, our curated 12 Days boxes are the ultimate treat this holiday season. For a limited time, visit our Wines & Spirits stores to pick up your 12 Days of Wine, Beer and Whiskey and start sipping!
12 Days of Wine
This box includes 12 hand-selected 375-milliliter bottles, which serve two glasses of wine each. Our Wines & Spirits team selected a wide range of wines in different styles and varieties from several countries, from Chardonnay and sparkling rosé to Cabernet Sauvignon, Pinot Noir and everything in between. We recommend creating your own wine tasting with this box as a fun, delicious way to sip and sample through this festive season.
WINES INCLUDE: Four Graces Pinot Noir (a Lunds & Byerlys exclusive), Lucien Albrecht sparkling rosé and Roederer Estate brut.
12 Days of Beer
Our beer box features 16-ounce cans from 12 Minnesota breweries. This allows you to try a range of styles including stouts, sours, hazy IPAs, porters, cream ales, golden IPAs and more. You just may discover a new favorite! Our Wines & Spirits team also included a special beer that’s only available in this box!
BEERS INCLUDE: Modist Cinnamon Roll Stout (exclusive to Lunds & Byerlys and the Modist tap room), Waconia Flashpoint Vanilla Cream Ale and Lupulin Imperial Chocolate Peanut Butter Porter.
12 Days of Whiskey
This box includes 12 individual 50-milliliter bottles of truly special whiskies. Our Wines & Spirits team carefully curated a selection of bottles from well-known local and regional distillers. Plus, some of the bourbons and whiskies are limited edition and available only in our L&B 12 Days of Whiskey box. It’s the perfect gift for the whiskey lovers in your life. Tip: Use it to create your own exploratory tasting journey!
WHISKIES INCLUDE: WhistlePig Piggyback Rye and Lunds & Byerlys’ exclusive barrel selections of J. Rieger Kansas City Whiskey and Dampfwerk Distilling 5 Year Bourbon. n
LUNDS & BYERLYS WHAT’S IN STORE
1FOLLY COFFEE FOLLY’S FINEST ROASTER’S CHOICE
Folly Coffee is an award-winning coffee roaster located in St. Louis Park, Minnesota. Their newest offering—Folly’s Finest—features a rotating single-origin coffee selected by Folly Coffee head roaster Jeff, a certified Q-Grader (or licensed coffee cupper) and nationally ranked coffee taster. While the origin, processing method and flavor profile of Folly’s Finest may rotate periodically, there’s no doubt you’re getting the best-tasting, freshest roasted coffee beans available.
2THE VILLAGE PIE MAKER PIES
Judith Ogden Larsen learned to make pies with her grandmother at age 10, which eventually led to her selling pies out of her pickup truck along Interstate 80 in her home state of Nebraska. Soon, customers and stores called to request the pies, and The Village Pie Maker was born. Even as the business grew, the commitment to hand-making each pie with the best quality ingredients remained the top priority. These take-andbake frozen fruit pies come in old-fashioned flavors such as cherry, apple and berry medley and are easily baked at home for the ultimate comforting dessert.
1 2
3 6
4
5
Our new L&B Dill Pickle Bloody Mary Mix is going to be the star of your Bloody Mary bar. This zesty mix is available in our L&B Wines & Spirits locations and is packed with delicious flavors including dill pickle brine, jalapeño peppers, horseradish, vinegar and just a touch of molasses. For the ultimate Bloody Mary, mix L&B Dill Pickle Bloody Mary Mix with Grey Goose Vodka. Grey Goose is made with soft winter wheat and Gensac spring water in France, so it’s smooth, sweet and round on the palate. To amp up the flavor even more, add a dash of L&B Dill Pickle Hot Sauce before dressing it up with your Bloody Mary accoutrements.
4SUPERIOR MINERAL WATER
A true, natural mineral water that’s sourced and bottled within the United States, Superior Mineral Water was discovered in a pristine Lake Superior aquifer. There it slowly filters through mineral-rich bedrock so it acquires bioavailable calcium, potassium, magnesium and bicarbonates, which offer natural hydration. Established in 2016, Superior Mineral Water’s state-of-the-art bottling facility is the first within the Lake Superior aquifer.
5CEDAR’S FETA DIP
Get the pita chips and crackers ready! Cedar’s Feta Dip is a take on tyrosalata, a classic Greek feta dip that combines salty, creamy feta with garlic, oregano, black pepper and extra virgin olive oil to create the dip of your dreams. Cedar’s chefs draw on their lifelong expertise with Mediterranean foods to create this authentic recipe that is rich and creamy. Try it with pita bread, pita chips, sliced baguette, crackers, veggies or your favorite dipper.
6L&B FRESHLY SQUEEZED JUICES
Enjoy the benefits of freshly squeezed juices without all that squeezing, twisting and sticky mess! Our refreshing, not-from-concentrate, L&B Freshly Squeezed Juices come in three varieties: orange juice, grapefruit juice and lemonade. Our orange and grapefruit juices are made in small batches with 100 percent juice and have been an L&B signature item for over 30 years. We love a glass in the morning as they’re a great source of vitamin C, but they also make delicious mimosas, cocktails and mocktails. The L&B Lemonade is crafted with just the right amount of sugar, making it a perfect thirst-quenching beverage on its own or a delicious mixer with iced tea, vodka or gin.
