Monthly Archives: March 2012

Easter & Passover Ideas from Janssens Market

Easter Menus catering


Between hiding eggs, assembling baskets and finding someone to dress up as the bunny, the to do list can be extensive. This year let Janssen’s Market take the  worry out about what to serve your guests! Let us provide you with everything from “soup to nuts” or perhaps just a few special side dishes to add to your menu.  

Whether you are entertaining for two, eight or twelve people, we have everything you need to bring a successful Holiday table together.  Need to match wines to your menu?  Stop by our wine and cheese tasting at the store on March 31st from 1pm-5pm.  Premier wines has a great selection and knowledgeable staff to guide you.  

Premier Wines will be handing out  

coupons at the tasting for 10% off your next purchase.   

We have all kinds of goodies available for your Easter basket.    

easter
Looking to cook a lamb? We have American Lamb available in our meat department. Before it ever makes it to your table, American Lamb is
raised by skilled farmers across the country from pastoral grasslands, to high country meadow. America’s sheep producers are committed to raising and supplying only the best quality lamb. Hands-on involvement from pasture to  plate ensures that American Lamb meets the highest  standards for flavor, tenderness and freshness.    

Would crossing the Red Sea seem easier that preparing gefilte fish and brisket? Make this night different from all others with Janssens Passover catering menu. From the Kiddush and Karpas we have it covered!     

We want to make your event special and look forward to working with you. To place an order, please contact Karen, our Catering Coordinator, at catering@janssensfinefoods.com.   

Don’t forget the Easter Flowers – our floral department has a wide assortment of plants, arrangements and orchids available.  

easter flowers  

Easter & Passover Menus
Please visit our website for our full catering menu

302.654.9941

  

Recipe: Rack of Lamb

 Ingredients:

  • 1 1/2 tablespoons kosher salt
  • 2 tablespoons minced fresh rosemary leaves
  • garlic cloves, minced
  • 1/2 cup Dijon mustard
  • 1 tablespoon balsamic vinegar
  • 2 racks of lamb, “frenched” (see note)

lamb

Direction:

In the bowl of a food processor fitted with a steel blade, process the salt, rosemary, and garlic until they’re as finely minced as possible. Add the mustard and balsamic vinegar and process for 1 minute. Place the lamb in a roasting or sheet pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature.

Preheat the oven to 450 degrees F.

Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.

Note: “Frenching” refers to scraping the meat off the tips of the bones. Ask your butcher to leave 1/8 inch of fat on the meat.

courtesy: Barefoot Contessa – Food Network

 

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Trans Fats- The Top Offenders
 
Trans fat can make food taste good, last longer on grocery-store shelves, and more hazardous for your heart. Trans fats raise your bad cholesterol just like saturated fats, but they also increase inflammation and lower the good cholesterol that protects us against heart disease. The good news? Many food manufacturers and fast-food chains have removed or reduced trans fat. But it still lurks in many foods – here are 4 foods to watch out for:
 
1.French Fries: We all know they’re tasty and sometimes irresistible, but health conscious folks know that fast food French fries should be a treat that you enjoy on a rare occasion. A large Cajun fries from Popeyes Louisiana Kitchen, for example, still contains 3.5 grams of trans fat. Need a fry fix? Try baked sweet potato fries at home to save on calories and trans fats.2. Margarine Sticks: Not so long ago, margarine was marketed as a healthier alternative to butter because it’s made from vegetable oil instead of dairy or animal products. But for the margarine to maintain its solid form, many brands (especially stick varieties) depend on hydrogenated oils and are high in trans fat and/or saturated fat. Instead, opt for whipped, reduced-fat, or fat-free soft spreads.3. Cake Mixes and Frostings: Even if you find a cake or muffin mix that’s trans fat-free, you could still see the telltale word “shortening” on many ingredients lists, which means there are trace amounts. Look closely for some of the winners out there: Betty Crocker’s home-style fluffy white frosting mix, however, is trans fat-free.4.  Microwave Popcorn: Popcorn in itself is a healthy snack, and a serving of whole grains to boot. But when you pour on the gooey toppings, there’s no telling what you’re really adding. Case in point: Pop Secret- The butter and extra-butter flavors each contain 5 grams of trans fat per serving-about 15 grams per bag!

 
 Become a savvy shopper and be on the look out for hidden trans fats. Your waistline will thank you for it! For more help with healthy eating, contact the professionals at Plexus Fitness via our website, www.plexusfitness.com.

Upcoming Events: AprilMarch 31st from 1pm – 5pm: Come by Janssen’s cheese counter to try new and exciting cheeses and cheese condiments. Premier Wine and Spirits will be joining us with fantastic wine pairings.Passover: Starts Friday April 6th – April 14th.Easter: Sunday April 9th – Get your orders in early!SAVE the Date: Mother’s Day brunch on Sunday, May 13, 2012!  Details to follow.

Marinated Figs with Brie Recipe and Try Hudson Red Cheese

Marinated Figs with Brie and New Cheese at Janssens Market

Hudson Red is a washed rind cheese produced in the beautiful Hudson Valley in New York state. Made from raw Jersey’s cow’s milk, Hudson Red is washed in a salt brine which gives it its distinctive orange and sticky rind. The texture is creamy and semi-soft. It’s flavors are rich and savory with toasty notes. Hudson Red pair’s well with a good Belgian ale or a Riesling wine.

 

Marinated Figs with Brie 

6 figs, halved
1 cup mint leaves
1 tablespoon white balsamic or white wine vinegar
1 tablespoon olive oil
sea salt and cracked pepper
200g brie or camembert*
honey and store-bought crispy flatbread, to serve
Place figs, mint, vinegar, olive oil, salt and pepper in a bowl and toss to combine. Top the cheese with fig mixture, drizzel with honey and serve with flatbread.
* When serving cheese, ensure it’s at room temperature to allow the flavour and texture of the cheese to shine.

brie
source: Donna Hay

Janssen’s Weekend Breakfast Menu

Stop by for breakfast – Janssen’s Weekend Breakfast Menu

March 17 and 18, 2012

Omelet of the Day Bacon, Brie & Mushroom w/ a side of Home Fries & Toast―$5.95

Pancake of the Day Strawberry &Chocolate Chip

3 for $4.95 5 for $6.95

Special of the Day Creamed Chipped Beef over Toast Points

w/ a side of Home Fries―$6.95

Combo of the Day 2 Pancakes or French Toast w/ Eggs (any style), Home Fries & Your Choice of Meat―$7.95

Recipe of the Week – Corned Beef & Cabbage

Recipe of the week: Corned Beef & Cabbage – Happy St Patrick’s Day! 

Our butchers have a full selection of corned beef briskets: Certified Angus, low salt, flat cut and Boar’s Head. Since the holiday falls on a Saturday this year, we will be celebrating a day early on Friday, March 16th with lunch specials and other traditional favorites.

Ingredients: 

1 corned beef brisket 6 cloves garlic, whole peeled 1 large savoy cabbage 4-5 parsnips 1 pound carrots, peeled 1-2 turnips 6 large potatoes 1 stalk celery, thinly sliced peppercorns 2 bay leaves 3 whole cloves 1/2 tsp Old Bay seasoning 1/4 tsp black pepper, ground

Directions

Wash brisket and cut small slits and insert garlic and cloves pieces. Cover the meat with water in a stockpot. Add bay leaves, peppercorns, Old Bay, 2 carrots and sliced celery. Bring to a boil, skim off foam and reduce heat to a simmer. Simmer 2-3 hours, or until meat is nearly tender. Quarter the cabbage, peel potatoes, carrots, turnips and parsnips. Slice vegetables into 2 inch chunks. Add remaining vegetables and cook until tender. Drain and serve with yellow mustard.

Tomatoes – Organically Grown Locally

Delaware Hydroponic Tomato – Barry Trimmer

The tomatoes all natural and are a single man operation, grown right here in Delaware.  They are grown hydroponically in untreated, non stained mulch

No Sprays – Specially Vented Green House with Mesh to Block Insects.

Barry has a love for the stars – here is a photo he took from his home in Dover!

Superfoods – Fitness Tips from Plexus Fitness

Is anyone else as confused with the weather as we are? We began February, typically the coldest month, at 52 degrees! We are definitely not complaining.
 
 Are your eating habits in need of an overhaul? Plexus Fitness offers some great tips this month regarding our relationship with super foods. Incorporate sensible serving sizes with daily physical activity to start seeing improvements in your overall health and wellness. 
 
We do tend to change our eating habits to coincide with the weather.  From a nice bowl of warm soup on those cold days to a crisp salad of greens on a warmer day.  

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The Plexus Fitness staff knows that many clients have a love/hate relationship with “superfoods.” We love that they’re multi-taskers-brimming with various disease-fighting nutrients, usually without providing too many calories, and delivered in a delicious form (think: blueberries). What we dislike is that some foods deemed “super” are exotic (ahem, the goji berry?!) or something-like, say, sardines-that you’d only have once in a while. Healthy? Yes. Would you eat them every day? Probably not. So, we’re keeping it simple: here are 5 easy-to-eat, easy-to-find, everyday “super” foods.

1.      Berries – All berries are great sources of fiber, which may help to promote weight loss. Raspberries boast the most at 8 grams per cup. A cup of strawberries contains 3 grams of fiber, but more than a full day’s recommended dose of skin-firming vitamin C.

2. Spinach- Spinach is teeming with important nutrients: vitamins A, C and K-as well as some fiber, iron, calcium, potassium, magnesium and vitamin E. Spinach is an easy, delicious and good source of folate, a water-soluble B vitamin that helps produce DNA and form healthy new cells, making it especially important for mothers-to-be. A cup boasts 15 percent of the recommended daily intake.

3.  Yogurt- While the age-defying powers of yogurt never have been proven directly, yogurt contains “good bacteria” that help maintain gut health and diminish the incidence of age-related intestinal illness. It’s also rich in calcium, which helps stave off osteoporosis. Just 1 cup of yogurt provides nearly half the recommended daily value of calcium and is rich in phosphorus, potassium, zinc, riboflavin, vitamin B12 and protein.

4. Nuts – Nuts are rich sources of heart-healthy unsaturated fats. Walnuts may be the spotlight-stealers, though – Walnuts’ high mono- and polyunsaturated-fat content also helps reduce total and “bad” LDL cholesterol levels while maintaining healthy levels of “good” HDL cholesterol

5. Eggs – A source of high-quality protein, eggs might give your meal more staying power too. Even if you’re watching your cholesterol, a daily egg can likely fit into your eating plans. Egg yolks contain lutein and zeaxanthin-two antioxidants that help keep eyes healthy. And lutein also may help to shield your skin from UV damage.

If your eating habits need an overhaul, start simply by picking up these 5 foods the next time you’re at Janssen’s Market. Incorporate sensible serving sizes with daily physical activity to start seeing improvements in your overall health and wellness. To contact the Plexus team or to register for a free 10 day membership, visit www.plexusfitness.com. Have a healthy day!

fondue au chocolate

A family business in a small town south of Lyon prepares these delicacies and pours them into small ceramic pots. Fruit, nuts, croissants are a delicious accompaniments to fondue. As a dessert, snack or with tea. The earthenware pots can be washed out, the labels removed and then re-used.

Once heated, the stoneware jar keeps the chocolate warm for 45 minutes. And don’t worry about enjoying it all in one sitting – the jar can be reheated multiple times. Made in Paris.

+ 7 oz. gourmet milk chocolate
+ includes 4 wood forks
+ heat in a microwave or bain-marie (hot water bath)
+ 3″ wide x 4″ tall