Holiday Ideas from Janssens Market

Holiday Ideas

Hosting a dinner party or holiday gathering? Let us provide you with everything from “soup to nuts” or perhaps just a few special side dishes to add to your menu. Janssens Market offers complete event planning and catering services to help make your party/event perfect. We do it all from Fine Food, to flowers. Be a guest at your own party!

  • Event Planning
  • Full Service Catering – including professional staff
  • Delivery with or without set up
  • Option to rent chaffers, platters, plates, linens, tables, chairs, tenting.
  • Option to place order to pick upOur catering director will work with you and your budget to create the perfect event.
Please call 302.654.9941 x 3 or email
Please visit our website for our full catering menu


Thanksgiving Menus are ready! Visit our website for the online version or pick them up in the store! Janssen’s is offering DELAWARE GROWN, free range, all natural turkeys this year from T.A. Farms in Kent County as well as organic turkeys. Order early!

catering display


Recipe of the Month – Baked Apples   
The following recipe is based on an old recipe from the Joy of Cooking, with the addition of pecans and chopped raisins. Delicious served with a generous portion of vanilla ice cream.

4 large good baking apples, such as Rome Beauty, Golden Delicious, or Jonagold
1/4 cup brown sugar
1/4 cup cinnamon
1/4 cup pecans
1/4 cup currants or chopped raisins
1 Tbsp butter
3/4 cup boiling water

1/ Preheat oven to 375 F. Wash apples. Remove cores to 1/2 inch of the bottom of the apples. It helps if you have an apple corer, but if not, you can use a apairing knife to cut first the stem area, and then the core. Use a spoon to dig out the seeds. Make the holes about 3/4 inch to an inch wide.
2. In a small bowl, combine the sugar, cinnamon, currants.raisins, and pecans. Place apples in an 8 inch by 8 inch square baking pan. Stuff each apple with this mixture. Top with a dot of butter (1/4 of the Tbsps)
3. Add boiling water to the baking pan. Bake 30-40 minutes, until tender, but not mushy. Remove from the oven and baste the apples several times with the pan juices.

Serve warm with vanilla ice cream on the side.
Yield: Makes 4 servings

Featured Product –   Sous Vide
Sous vide is a French style of cooking developed by George Pralus in the 1970s. The term, (pronounced “sue veed”), translates to “under vacuum.” Sous vide is a method of slow cooking food in vacuum sealed bags placed in warm water at low temperature. Foods cooked in the sous vide style tend to retain more shape and flavor than do foods cooked in slow cookers because of the absence of oxygen and the less than boiling water temperatures used. Available in our prepared foods case – At serving time, most chefs finish their dishes with a blast of heat on a grill or in an oven, to crisp the skin or add a crust. Stop in to see what is cooking sous vide style (the antelope osso bucco -has a truffle bordelaise sauce that is to die for). The 36 hour short ribs melts in your mouth…


Chef Jim explains in more details the process…

Janssens Market - Cooking Sous Vide
Janssens Market – Cooking Sous Vide

Upcoming Events

  • November 5: Thanksgiving Tasting and Open House – taste our holiday offerings and order early
  • November 18: MSQuerade Ball at The Queen Theater – Jannssen’s Market is a proud sponsor of this Event. Tickets/
  • December 4:Christmas Tasting and Open House – taste the delicious items from our holiday menu

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