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Posts tagged ‘holiday’

New Year’s Eve Party

We think every party needs a charcuterie board on the table. With that strong beginning, you can serve all manner of tasty nibbles and host a New Year’s Eve party that everyone will talk about well into next year.

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If you take our suggestion and serve charcuterie – duck rillettes, pâté, saucisson sec – these quick pickled mushrooms will complement the rich flavors and textures nicely.

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Our chorizo croquettes are served with smoky paprika sauce and make a fabulous finger food for a New Year’s Eve party.

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Get the best puff pastry you can find for these mushroom vol-au-vents. And let the vegetarians know that you will have tasty options for them.

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New Year’s Eve calls for the fancy stuff. Our caviar pairs well with baby red potatoes and crème fraiche in this simple –  yet elegant – recipe.

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These dainty deviled quail eggs with porcini and parmesan  will be a hit. Set them in a drift of parmesan cheese and watch them vanish fast.

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And after the revelry is done, and you are looking for a fortifying New Year’s Day brunch, look to our recipes for inspiration. Because bacon helps make everything better. Your resolutions actually begin January 2.

 

Ham for the Holidays

Our heritage ham is featured in the December issue of Bon Appetit magazine … and they did a beautiful job with it. Check out their video with editor Adam Rappaport extolling the virtues of the ham for a holiday party. We get a little choked up watching the video. Our ham looks so good. And it’s bringing people together, with forks and knives at the ready.

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Let’s have a close-up, shall we? Just look at that gorgeous glaze and crispy skin. There’s nothing to it, as the video proves. And we have two simple recipes for the glaze. But don’t be afraid to improvise.

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You can get one of these glorious 12- to 14-lb pieces of porcine heaven at dartagnan.com.  Already have a plan for your Christmas meal? Well, maybe a ham would liven up your New Year’s Eve party!

Happy Hanukkah!

We wish all who celebrate the Festival of Lights a happy and health Hanukkah. May all your latkes be fried in duck fat and topped with foie grasHappy Hanukkah 2014

 

Favorite Side Dishes for Thanksgiving

This week we are offering 15% off holiday essentials – we think of them as the “little helpers” to ease you through this year’s holiday meal and make it extra-special. Things like black truffle butter, duck fat, demi-glace and bacon. Imported French chestnuts and porcini powder bring earthy flavor and umami to recipes like classic stuffing. Speaking of which, maybe your stuffing needs a little foie gras this year. These cubes of flash-frozen foie gras are quite handy at the holidays.

For further inspiration, here are a few of our favorite things to make for the Thanksgiving meal. Just click on the photo for the recipe.

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Countdown to Thanksgiving

With November we welcome Turkey Season!  No need to panic, we’ve got birds of all sizes and styles: organic, heritage, and wild for your Thanksgiving table.

But pre-order soon, because we will sell out! We have limited numbers of birds because we source from family farms with small flocks.

So head to dartagnan.com and bag yourself a bird. Then turn your attention to all the other details. And we know there are many.

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Pre-order turkey for the holidays NOW!

Yes, folks, it’s that time again. Thoughts turn to glistening, roasted birds and an endless array of side dishes. Guest lists and seating arrangements. New recipes and the tried-and-true family traditions.

But it all centers on the bird. Organic, heritage breed, natural and totally wild turkeys are all options at dartagnan.com. And for those who like white meat, we offer organic and natural turkey breast.

Not a fan of turkey? Other festive fare includes capon and goose.

Because we source from small farms, we  have a limited supply of birds every year. Those in the know order early before we start selling out. So head over to our site and get started. You will feel better once you know that your turkey (or goose) can be crossed off the list.

As Tee from Richmond, VA said of her D’Artagnan organic turkey last year:

“This was the best turkey I have ever cooked or eaten. The breast was very large and the turkey was so juicy! Just oven roasted. Nothing extra special in my preparation of the turkey – it’s just THAT good.”

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Happy Rosh Hashanah

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Bonne Année! Happy New Year!

Wishing you a happy new year filling with delicious adventures – both sweet and savory.

Here are some some vintage New Year’s greetings from the turn of the last century for you to enjoy. Our penchant for all things French will be obvious, but there are several interesting cards in English as well. We were delighted to find so many images of lucky pigs – yes, it turns out they are more than just tasty!  There were so many ways to express your best wishes during the golden age of the postcard.

The postcard was the text message of the early 20th century. To give you a sense of how prevalent it was, in 1907 over 577 million postcards were mailed, at a time when the US population was only 88 million. And the postal service delivered mail to homes several times a day!  Often a postcard arriving in the morning would confirm the arrival time of a train that very evening.

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Gift Guide for the Food Lover

DArtagnan 2013_612There is likely someone you know who is completely obsessed with food. You don’t know how they can talk about food for so long and in such detail. But they do.

We exist for these folks. Variously called “foodies” (a term many dislike) or “foodists” (sounds a little more serious), these are our people. If you’ve got one of these fine folks on your Christmas list and have no idea what to give them … we’re here to help.

Our gift baskets come in three sizes and are each filled with a sampling of our favorite charcuterie. Not to mention truffle butter. These are designed with the gourmand in mind. You can order one here.

Why not go for something luxurious? Say, a lobe or terrine of foie gras, a tin of caviar, or a piece of premium meat, like our Wagyu beef. Something not on the weeknight dinner menu. Something memorable.

We like the cassoulet kit as a gift for a devoted cook, because it’s a cooking project and a legendary dish (Julia Child raved about it). It involves many steps and ingredients, so it’s an experience as well as a meal. And if you get the kit with the clay bowl, your gift recipient will have an unique addition to the kitchen arsenal. Just make sure you get invited over for the cassoulet feast.
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Our new Reserve Jean Reno Olive Oil would make a fantastic gift for a film and food fan. The actor Jean Reno grows the olives, works with the mill, and has personally selected the three varieties of oils that bear his name. They are not perishable, so are easy to wrap and bring to the party. Purchase a single bottle, or a set of all three varieties. These are new to the market, and exclusive to D’Artagnan. So there is a chance your foodie has not yet heard of them!

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We’ve also got samplers of products that will make you look like a food hero. Sausage collections, duck combo packs, piles of steaks, a bacon sampler, and more are available on our website. There’s always the most tasteful gift of all–the gift certificate.

And should you have any questions, we have a team of hardcore food fanatics in our customer service department. Give them a call.

Thanksgivukkah Comes But Once Every 79,000 Years

You’ve surely heard. It’s being touted by the media as a once-in-a-lifetime event. The convergence of the Jewish and Gregorian calendars brings us a hybrid holiday this year: Thanksgivukkah.

Hanukkah falls early this year, with the first night of the Festival of Lights on Wednesday, November 27. And Thanksgiving is later than normal on Thursday, November 28.

So Jewish families will find themselves lighting a menorah after their turkey dinner on the second night of Hanukkah. And that means …

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It might have been called Chanksgiving, but in a frenzy of excitement surrounding this unique holiday, the most common appellation is Thanksgivukkah. Seems it’s the winning hashtag. And once the mayor of Boston said he would proclaim November 28, 2013 “Thanksgivukkah,” the name stuck.

Thanksgivukkah has inspired products like the menurkey, a menorah shaped like a turkey (a nine-year-old kid created it!), t-shirts, cards, and an all-things Thanksgivukkah website. Rabbis have been commenting on it, and Buzzfeed weighed in with a credible mash-up menu for the festival (Manischewitz-brined turkey, anyone?).

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Light your menurkey.

Even satirist Stephen Colbert has commented on the phenomenon with a sketch, and this song parody supplies an anthem for Thanksgivukkah.

We are not falling for the hype…OK, maybe just a little. Come on, it’s not going to happen for another 79,000 or so. Let’s celebrate!

That means food in our book. Our friends at Bon Appetit have been unimpressed with the weird Thanksgivukkah recipes populating the internet, and their post about the worst-ever Thanksgivukkah menu had us chuckling.

So we’re just going to recommend a few of our favorite recipes that are appropriate for the occasion.  You decide how carried away you want to get with it.

First up, cassoulet. Granted, we have a little pork in our recipe (ventrèche is salted pork belly), but this bean and meat stew bears more than a little resemblance to cholent, a slow-cooked bean and meat stew served at countless Sabbath meals over the centuries in Eastern Europe. And with all due respect to kosher laws, the pork really adds something special. Cassoulet would make a perfect centerpiece for a Thanksgivukkah meal.

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Cassoulet serves a crowd.

For a more literal interpretation, try our potato latkes topped with foie gras and apples, which we just posted on the blog here.

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Potato latkes with foie gras

The legs of duck make beautiful confit when slow cooked in their own fat, and when they are shredded…well, we think duck rillettes are one of the most satisfying meat spreads around. Slice a baguette and get a jar of cornichons. Long live the duck fat!

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Duck rillettes

And speaking of confit, garlic can be cooked in duck fat for mellow, tender cloves that are virtually spreadable. We like them in any dish calling for garlic, and love stuffing poultry with the savory tidbits.

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Cloves cooked.

Sufganiyot are doughnuts, traditionally eaten because all the oil represents the miracle of the oil that Hanukkah is based upon. We use duck fat in the dough and in the fryer when we make doughnuts. You will agree this is divine once you taste them.  

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Duck fat doughnuts.

Of course, for a smaller gathering on any night of the holiday (Hanukkah lasts eight nights…does that mean Thanksgivukkah does too?) , a de-boned turkey breast that has been slathered with black truffle butter before roasting makes a very satisfying feast.

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Turkey roulade with black truffle butter.

Perhaps our newest product offers the simplest solution. Our Jean Reno Reserve Oil is much like the oil used in the Jewish temple to light the menorah. It is pure and is made using ancient techniques. And you can use it as a finishing oil without much fuss or forceful combining of recipes. It’s a lazy, but elegant solution.

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Celebrate the miracle of the olive oil.

Whatever you eat, however you celebrate it, Thanksgivukkah is the rarest of holidays. Enjoy it!