We supply the traditional, you supply the tradition.
11/24/2008
"We give thanks for unknown blessings already on their way."
We recently got the following email from a long time customer:
“Hello my Marczyk’s friends,
I haven’t taken the time to dole out compliments in a while to one of my favorite places, but wanted to take a minute out of a way too busy schedule to do just that. I am currently working for a company that is closing their doors. The questions about unemployment and severance come up daily from my staff and it seems to bring out the worst in some of our customers.
But it’s not all doom and gloom! There are also the high notes of our days. I push the idea of eating well, filling our social calendars and at this time of the year focusing on being thankful. I recently printed your newsletter email to post at work and it seemed to stress my formula to a T! I was also in the store on what seemed to be a busy day for you all. It was a short wait in line and a cheerful greeting once I had my purchase on the counter. What a refreshing visit!
The changes you’ve made over the past few years are noticed. Great layout, great use of space and the product mix is always a treat. I am inspired by your company, your store and your newsletter. Keep doing what you are doing! We sooo appreciate the goodness that you represent. Signed: Natalie.”
On this holiday, our favorite American holiday, we’d like to thank you, our customers, for your loyal business. Peter, Paul, and all the staff at Marczyk fine Foods and Wine wish you a great Thanksgiving!
Help for the chef
Need a way to keep friends and relatives out from underfoot while you’re cooking? Send them away with this:
A plate of cream cheese and Cranberry Jalapeno Pepper Jelly, from the New England Cranberry Company, and biscuits.
Just in! Neal’s Yard Dairy Keen’s Cheddar and Lincolnshire Poacher, staff fall favorites from the U.K. Like cheddar only beddar. Try it with apples and crackers and a cold beer.
How about a big bowl of mix-and-match old fashioned candy? Root beer barrels, lemon heads, bit-o-honeys, it’s just what the young cousins need!
A hearty tray of cured meats and sausages from our deli. Grab a catering menu from the deli next time you’re in, order soon!
What’s Fresh Now?
Pheasants. Fresh pheasant from our chicken friends up in Nunn, CO. All natural, raised outside in the light and fresh air. They arrive this Friday, call if you would like to reserve one. 303 894-9499.
Root vegetables! All the things we hated as kids we now find so delicious! Turnips, parsnips, beets, celery root…the trick is to cook them right, not boil them into a smelly mush. See below for great recipes.
Pascal celery, also know as trench celery and grown underground, is a sweeter, lighter celery.
Pomegranates, persimmons, and tangerines make a refreshing breakfast salad for Friday breakfast, before the eating begins again in earnest.
“You first parents of the human race…who ruined yourself for an apple, what might you have done for a truffled turkey?”
Jean-Anthelme Brillat-Savarin
Guess it’s time to find out because we have truffles arriving today! White truffles from Alba, $11/gram, and Burgundy Blacks, $2.69/gram. Call Pete or Kevin at 303 894-9499 to order.
Turkey orders have been insane this year! We are sold out of the heritage birds, but do have Willie Birds left. Call today, 303 894-9499.
Stay un-stressed with Marczyk Sides, made with love by people who care:
World’s Best mashed potatoes.
Sweet potatoes with pecans.
Haricot verts with brown butter and almonds.
Classic moist herb stuffing with onions, celery, and fresh herbs.
Real turkey stock.
Turkey gravy: no lumps, made here with real turkey stock.
But wait, there’s more:
Fresh New England oysters for your stuffing.
Marczyk’s market-made famous country style sausage for stuffing.
Our fresh-baked Parker House rolls.
Morning Fresh Dairy Whipping Cream and Eggnog. Now is the time to try this cream, it is actually sweet, like cream used to be. Outstanding.
Made-from-scratch pumpkin, apple, and pecan pie, and pumpkin cheesecake.
Call 303 894-9499 for your Willie Bird.
Thanksgiving hours:
Wednesday, November 26: 8:00AM-8:00PM
Thanksgiving Day: CLOSED
Friday, November 28: 8:00AM-8:00PM
Recipes
Turnip Gratin
- 2 tablespoons unsalted butter
- 2 1/2 pounds medium turnips, trimmed and left unpeeled
- 1 tablespoon chopped thyme
- 1/2 tablespoon chopped savory
- 1 1/2 teaspoons kosher salt
- Rounded 1/8 teaspoon cayenne
- 1 cup heavy cream
- 1 cup grated Parmigiano-Reggiano (use a Microplane)
- Equipment: an adjustable-blade slicer
Preheat oven to 450°F with rack in middle.
Melt butter in an ovenproof 12-inch heavy skillet, then cool.
Slice turnips paper-thin with slicer, then arrange one third of slices, overlapping tightly, in skillet, keeping remaining slices covered with dampened paper towels. Sprinkle with about a third of thyme, savory, kosher salt, and cayenne. Make 2 more layers.
Cook, covered, over medium heat until underside is browned, about 10 minutes. Add cream and cook, covered, until center is tender, 20 to 25 minutes.
Sprinkle evenly with cheese, then bake, uncovered, until golden and bubbling, 10 to 15 minutes. Let stand 5 minutes before serving.
Celery Root Bisque and Thyme Croutons
- 1/4 cup (1/2 stick) butter
- 1 cup chopped celery
- 1/2 cup coarsely chopped shallots (about 3 large)
- 2 pounds celery roots (celeriac), peeled, woody parts trimmed and discarded, cut into 1/2-inch cubes (about 5 1/2 cups)
- 1 10-ounce russet potato, peeled, cut into 1-inch pieces
- 5 cups low-salt chicken broth
- 1 1/2 teaspoons minced fresh thyme
- 1/4 cup whipping cream
- Additional chopped fresh thyme
Melt butter in heavy large pot over medium heat. Add celery; cover and cook until slightly softened, about 3 minutes. Add shallots; sauté uncovered 3 minutes. Stir in celery root cubes and potato, then broth and 1 1/2 teaspoons thyme. Increase heat to high; bring to boil. Reduce heat to medium-low, cover, and simmer until vegetables are very tender, about 40 minutes. Cool slightly.
Working in batches, transfer soup to blender and puree until smooth. (Can be prepared 2 days ahead. Cool slightly. Cover and refrigerate.)
Stir cream into soup and bring to simmer. Season to taste with salt and pepper. Ladle soup into bowls. Sprinkle with additional chopped thyme and serve.
