Add some extra flavor
to Thanksgiving
Prepared by your Market Chefs, our signature recipes
combine creative genius, local flair and high-quality
ingredients for your holiday enjoyment.
Main course selections include Shelton’s Free-Range
Turkey, All Natural Beeler’s Honey-Glazed Carving
Ham or Vegetarian Stuffed Squash. To complete your
meal, choose from an array of scrumptious scratch-
made sides. And don’t forget dessert!
Please place orders at your Market Kitchen and Bakery for Thanksgiving by Monday, Nov. 25th
5639 Hood St., West Linn • 503-594-2901
www.marketofchoice.com
Sample Thanksgiving Meal items Saturday,
Nov. 16th, 2-6 pm at
your
West Linn Market.
451448.111413 CV
3
NOVEMBER 2013
By Patrick Malee
Photographs by
Vern Uyetake
W
hether it’s the house
families
gather
at, the football on
the television or
the awkward small talk everyone
dreads, traditions run deep no mat-
ter who you talk to.
And then there’s the food: tur-
key, ham, maybe even both, all sur-
rounded by stuffing, potatoes, casse-
role and pie.
We love Thanksgiving for these
traditions, but why not throw a little
curveball at your family this year?
Market of Choice makes it easy with
a number of options you can order
or even make yourself.
Start with the turkey. On special
throughout November is a creation
from chef Barry Rumsey: a roasted
turkey breast stuffed with apricots
and dates, all wrapped with bacon.
Adding even a slice of it to the table
can spice up the holiday.
“Our dinner is done in individual
items,” kitchen manager Cathy We-
ber said. “That way customers can
put together a meal that’s fitting for
their family — no matter what size.
They can order as much or as little as
they like; it’s all sold by the pound.”
As for more traditional turkeys,
Market of Choice offers two op-
tions. One is an “oven-ready” tur-
key, which is fully brined, seasoned
and glazed, but not yet cooked. The
other is roasted in house and cus-
tomers simply reheat it at home.
If you want to take a trial run be-
fore the big day, Market of Choice is
hosting a holiday sampling Nov. 16
from 2 to 6 p.m.
“The one at Thanksgiving is ex-
tra special, too,” Weber said of the
sampling, “because we have ven-
dors at each department. So our
special cheese, our wine department
— pretty much the entire store — is
involved in this as far as offering
samples.”
An array of side dishes were re-
cently unveiled in the grab-and-go
section, from stuffing to turkey gra-
vy, maple-bourbon sweet potatoes
and pumpkin cheese bread pudding.
For those who prefer to order
their food for pickup, the Market
of Choice kitchen is accepting or-
ders until Nov. 25. Just head to the
store and fill out an order form in the
kitchen area.
If you’re in more of a do-it-your-
self mode, try the recipe listed here
or visit marketofchoice.com for
more instructions.
“A lot of times, if there’s a partic-
ular recipe customers want, they can
go online and look at those recipes,”
Weber said.
Thanksgiving isn’t complete without pies, and Market of Choice has an array of offerings that are made on site.
Shoppers can sample everything Market of Choice has to offer for Thanksgiving during a holiday
sampling session Nov. 16.
Don’t bother with the extra stop at a liquor store:
Market of Choice can take care of your Thanksgiv-
ing wine selection too.
etcetera...
■
Cranberry Walnut Bread Pudding
Ingredients:
1 standard loaf challah bread
(or French), cubed into 1-inch pieces
1 cup dried, sweetened cranberries
1/2 cup cranberry sauce
1 cup walnuts
(For custard) 4 cups heavy cream
18 eggs
1 cup sugar
(For hard sauce) 2 cups powdered sugar
1/4 cup melted butter
2 teaspoons of brandy or bourbon
(or substitute lemon juice)
Steps:
Preheat oven to 350 degrees. Lightly
grease 2-inch deep, 9-by-13-inch pan. Add
half of bread and spread half of cranberry
sauce, berries and walnuts over the bread.
Repeat.
Combine custard mixture and pour over
the bread, filling the pan.
Using the palms of your hands, press
down slowly to absorb liquid.
Cover lightly with parchment, then foil
for a tight seal and to prevent pudding from
sticking to foil.
Bake for 1 1/2 to 2 hours, until custard is
set in the center. To check doneness, press
down gently but firmly to ensure no liquid
rises to the top.
Uncover and bake 10 minutes more to
lightly brown and dry top. Cool in pan.
Combine hard sauce ingredients with
whisk or mixer and spoon over the top of
pudding.
If youwant to take a trial run before the big
day, Market of Choice is hosting a holiday
sampling Nov. 16 from2 to 6 p.m.
1,2 4,5,6,7,8