Well, my intrepid culinary heroes, we have baked and brined, minced and mashed, stuffed and scalloped–in short, we have made a verb out of Thanksgiving and survived.
Now, as we enjoy the well-deserved comestible spoils of our labor (by which, of course, I mean days of leftovers), our thoughts turn to the gift-giving winter holidays…
We all have that person on our list to whom we would love to give a gift, but can’t for the life of us figure out what they might like.
We here at Market would like to offer what we feel is a fool-proof solution to these human cryptograms.
First off: do they like food?
Our research has shown that the answer is overwhelmingly likely to be, “yes.”
Great! We have just the thing:
A gift-basket from Market!
The entirely tempting breakfast basket contains locally-roasted coffee, Vermont maple syrup, meadow butter, our homemade granola, and American Spoon’s ginger-pear butter.
If the object of your affections lives outside Brooklyn, how about the Brooklyn-made basket? It contains a bag of locally-roated coffee beans, a jar of Empire Mayo, a jar of La Fundidora salsa, a bar of Raaka chocolate, and some Sfoglini pasta–all from Brooklyn businesses!
More gift-basket ideas are bubbling in our brains as we speak…
Come see us at Market for more culinarily-inspired gift ideas for the food-lover on your list!
(And really, do you have any NON-food-lovers on your list? We didn’t think so.)
Thanksgiving is later this week, which for many of us means family, friends, travel, and of course, food. It’s not hard to get overwhelmed between choreographing kitchen activities and coordinating your flight/drive/train ride. Fortunately, all of us at Market are here to help with some delicious last minute appetizer and dessert ideas.
Here are a few suggestions to help you deliver a smashing spread:
- First, never underestimate the power of a good cheese plate. A solid cheese selection needn’t be made up of obscure or complicated wedges. Instead, try to aim for an assortment of different textures and flavors, like soft, semi-firm, and blue. Our shelburne cheddar, Middlebury blue, La Tur, and marinated goat cheese would would work really well together, for example.
- In addition to selecting a strong variety of cheese, a good plate also has other elements that highlight what you’ve chosen. You can keep it simple here, too. Consider whole grain mustard, or whatever jam or honey that’s in your fridge already. But if you’re looking for something more off the beaten track, we’d suggest our hot mango chutney, homemade sun dried tomato spread, or American spoon apple and onion jam. Other great elements to incorporate are dried turkish apricots, dried figs, and roasted salted marcona almonds. The more texture, the better.
- Another classic appetizer idea is chips and salsa. In addition to the seasonal American spoon pumpkin seed salsa, we have also started carrying artisinal salsas from La Fundidora, a small company from williamsburg. At ten dollars a jar, these salsas come in three different flavors, with varying degrees of smokiness and heat.
- One more terrific appetizer option can be arranged from our mediterranean inspired ingredients. warm up some pita, and try some of our homemade sauces and spreads- hummus, baba ganoush, and olive tapenade make an excellent trio, and our turshi and marinated artichokes and gigante white beans complement any of these easily.
If you’re taking care of dessert and looking for something less traditional than apple pie, we’re taking preorders for our homemade babkas (both chocolate hazelnut and honey halvah flavors), pistachio cake, carrot tahini walnut cake, and almond poppy seed cakes. All of these desserts can satisfy your sweet tooth without being too cloying and make a good Black Friday breakfast for any overnight guests. They’re also carry-on friendly if you’re hopping on a plane, and so are our locally roasted stumptown, Kitten, and Toby’s coffee beans if you’d like to bring your hosts a small taste of Brooklyn. Call us at 718.284.4446 by November 26th to reserve a homemade dessert (and yes, we do take orders of pumpkin pie for the purists).
Hope everyone has a safe and tasty holiday. we’ll be open on Thanksgiving Day from 8 AM to 12 PM for any other necessities!
The ingredient of the moment here at Market is mayonnaise.
This simple little emulsion can make all the difference between some stuff between slices of bread and a SANDWICH. Between some roasted vegetables and an awfully impressive side dish. Between some fried potatoes and “why can’t I stop eating these french fries?!”
To be perfectly candid, though, the mayo from the folks at Empire Mayonnaise are far from just a simple little emulsion.
With flavors like smoked paprika, black garlic, and vadouvan (a French curry), is it any wonder this blogger has been inspired to do some culinary experimenting?
And lucky you! I have this blog on which to share my findings…
The vadouvan mayonnaise was especially perfect for dipping french fries and roasted asparagus.
The smoked paprika mayonnaise makes the perfect fried-egg sandwich and incidentally, the perfect grilled cheese. Try a grilled cheese with taleggio or raclette, spreading the smoked paprika mayo on the outsides of the bread before placing it in the skilet.
You will thank me for this.
The black garlic mayonnaise will do wonders for any sandwich, but if you’re looking for more specific inspiration, try it with avocado, tarentaise, and smoked turkey.
As always, I’m excited to hear how you are using these great little condiments, so come get a jar at Market and start experimenting!
Post your recipe suggestion on our blog or facebook and get 10% off a jar of Empire Mayonnaise!
Happy Halloween, culinary adventurers!
In light of today’s festivities, I suppose you’re expecting the Halloween edition of this blog to feature some pumpkin-inspired dish or spooky confection.
What can I say? I like to be different.
This Halloween, I’m inspired more by orchards and farms than pumpkins and candy. Afterall, cornfields are creepy, right? And isn’t there something about orchards that makes you think of Sleepy Hollow?
Anyway, this week my inspiration comes from the orchards and farms of Michigan, home of American Spoon!
If you’ve been in Market over the last couple months, you’ve likely seen the lovely little jars of American Spoon jams, preserves, and salsas on our shelves.
Maybe you’ve even thought, “gosh, those look fantastic, but what would I do with apple & onion jam? Or pumpkin seed salsa?”
Well, fear not, intrepid kitchen explorers! We’ve been doing some experimenting and we’ve come up with some ideas for you!
Try mixing equal parts American Spoon chili jam and your favorite peanut butter for an unconventional (but TRULY addictive) take on a PB&J.
It sounds weird, I know. Just trust me.
Or how about a grilled cheese made with Shelburne Farms’ cheddar, American Spoon apple & onion jam on a hearty, multi-grain bread?
Balthazar’s multi-grain bread is perfect for this one.
American Spoon’s pumpkin seed salsa is great over an avocado as a snack, or if you’re feeling a little more ambitious, cook up some farro or freekah and cover it with sauteed kale and mixed mushrooms (beech and shitake work especially well here), then top with pumpkin seed salsa. This combination is equally fantastic as a filling for savory turnovers.
And because I know you’re a creative bunch and you must have some ideas of your own, if you post your idea for using an American Spoon product on our blog or facebook, you get 10% off your next jar of American Spoon!
We love Brooklyn. If you can imagine it (or even better, if you can’t), somewhere in a tiny Brooklyn kitchen, someone is laboring over it in small, hand-crafted batches. And you can bet it’ll beat the pants off anything on the shelves of the supermarket.
We’re proud of our borough’s creative prowess, so we proudly present a new item at Market: Hot Chilli Sambal from Auria’s Malaysian Kitchen.
Brookly resident, Auria, makes this traditional Malaysian condiment in small batches, from a family recipe.
Not sure what to do with sambal? Curious about Malaysian cooking?
You’re in luck! Auria has a great blog where she posts serving suggestions for her sambal, plus some pretty enticing recipes of her own.
Check it out at auriasmalaysiankitchen.com/blog and come into Market to try her sambal!
Tonight our fair neighborhood celebrates its first ever “Cortelyou at Twilight,” featuring the best Cortelyou Rd. has to offer in fine food and beverages.
Join us from 5-9 tonight as we sample an award-winning smoked gouda with a wine pairing from T.B. Ackerson’s.
We will also be sampling a new addition to our store–Hot Chilli Sambal from Auria’s Malaysian Kitchen–brought to us by a Ditmas Park local!
Come by Market tonight and show your love for Cortelyou!
For more information on “Cortelyou at Twilight,” and to buy tickets, follow the link below:
NEW this week at Market: fresh, hand-dipped ricotta from Narragansett Creamery!
Some of you may be thinking, “what’s the big deal? Ricotta has pretty limited uses, right?”
On the contrary!
Ricotta is much more than just a lasagna ingredient or ravioli filling.
Narragansett’s fresh-tasting, fluffy ricotta makes the perfect topping for pancakes or french toast with fresh plums or blueberry compote.
Or try a dessert bruschetta with toasted challah, ricotta, honey, and citrus zest!
How do you use ricotta? Post your recipe idea on our blog or facebook page and get 10% off ricotta on your next visit to Market!