Did You Know?

Novemberrrr….with frost on the pumpkins and thoughts of the holidays swirling around like the last of the wind-blown leaves, we here at Carlino’s are “seasoned” professionals dedicated to not only spicing up your life but also to making your life easier…especially during the holidays. We are cooking up a storm in our kitchens so that you can spend quality time with friends and family; and we are warming things up with a flurry of activities just in time for you to add a “Luscious Twist” to your Thanksgiving menu. So let’s get started!

When one thinks of the words “lush and luscious,” French cheeses come to mind. The extraordinary richness of French cheese-making is rooted in its geographical diversity and maintained by that lively interest in the good things of life that is the mark of French culture. French cheeses encompass virtually all the cheese families produced in other countries and hundreds more as well.

During the Renaissance, fresh cheeses became particularly fashionable, especially among the rich. Aged, hard, strong cheeses were originally thought to be food for workers and peasants. Whether it is fresh, soft-ripened, blue, semi-hard, hard or washed rind made from cow, goat or ewe’s milk cheese, it is found in a greater variety in France than in any other country in the world.

Carlino’s embraces this variety of French cheeses. Please see our cheese & balsamic listing for delicious pairings with universal appeal… something to be thankful for.

And speaking of universal appeal, we have included our Thanksgiving and Hanukkah menus below. Enjoy the holidays with your company and order now for inner peace…

View our Thanksgiving menu HERE
View our Hanukkah menu HERE

Share your interest in cheese with friends and family this Thanksgiving by offering a Cheese Board as part of the feast. When trying a selection of cheeses always begin with the mildest. A classic French cheese board would begin with a mild Goat Cheese, followed by a bloomy rind Delice de Bourgoyne and proceed thru with Comte (French Gruyere), Roquefort (Sheep milk blue) and end with Reblochon or LeChatelain. (All available at Carlino’s Markets) Your guests will be truly thankful!

-Patty Church
Carlinos’s Executive Cheese Specialist

 

Pumpkin Goes With Thanksgiving

Pumpkin is one of the favorite flavors of Fall. Full of nutrients and vitamins, the flavor of pumpkin is a lush and lovely Thanksgiving tradition. Carlino’s has pumpkin items in many forms available throughout our markets.

Carlino’s Bakery Department features our award-winning PumpkinMisu as a variations of our Tiramisu. We even have one to share with a friend, our Tiramisu for two! We also have a delightful Pumpkin Spice Coffee that complements any Thanksgiving dessert.

We can’t continue without mentioning our Mandarin Pumpkin Marmalade. For an instant appetizer, serve with imported French Brie on one of our long and crusty French baguettes. We also offer Homemade Pumpkin Bread, a great addition to any Thanksgiving plate. We can’t forget our Pumpkin Loaf, made with cinnamon and allspice, two distinct Fall flavors. All of Carlino’s breads are made on premises using age old recipes. Because of the universal nature of bread, many of the loaves are reminiscent of their French cousins but with a true Italian twist.

Our Homemade Pumpkin Ravioli are made using the perfect blend of fresh, all natural ingredients. We produce our pumpkin ravioli filling using fresh, hand-picked pumpkins, fresh ricotta cheese & hand-grated Locatelli cheese. Perfect when paired with Carlino’s Homemade Butternut Squash Sauce. Let us not forget a hearty side of Pumpkin Risotto, a creamy risotto with mascarpone cheese and fresh sage.

Last but definitely not least, Carlino’s Homemade Pumpkin Cheesecake & Homemade Pumpkin Pie, oh my! Both delectable desserts topped with Maple Whipped Cream, a Thanksgiving dream.

 

The Morning After

For those whom have family staying around for the morning after the big feast, we have just the solution for a quick and delicious breakfast (you can thank us later). Carlino’s Chef’s Kitchen is known for its Classic Quiche Lorraine, served as a delicious brunch entrée to the overnight guests. The Chef’s Italian variations to Quiche include the substitution of imported Pancetta for Bacon. And for cheese lovers, we have a Classic Cheese Quiche, made with farm fresh eggs & cheddar cheese, in a flaky pastry crust. Other quiche offerings include: Ham & Cheese, Spinach & Cheese, Vegetable & Cheese, Quiche Lorraine, Broccoli & Cheese, Tomato & Basil, Tomato & Cheddar, and let us not forget about our mini quiches!

Shop our Quiche section online HERE

 

Back For The Holidays

In France, tapenade (the French word for capers) is considered a popular hors- d’oeuvre and is usually enjoyed atop long, crusty baguettes. The tapenade mixture consists of finely chopped olives, capers, anchovies and olive oil. Here at Carlino’s, we offer four of our own tapenades (don’t worry; we have a variety of baguettes to enjoy them with!)

Fig & Olive: A fig lover’s must, this sweet yet savory spread complements our homemade multigrain baguette.
Sundried Tomato & Olive: A rich blend of vine-ripened, sun-dried tomatoes and savory select olives.
Farmhouse Olive: A medley of California olives, including Arbequina, Mission, Sevillano and Kalamata, blended together with Italian capers, garlic and herbs.
Kalamata & Capers: Brightly flavored with capers, this slightly chunky, versatile spread is something to be thankful for.

AND another easy hors d’oeuvre item, our Parmigiano Dipping Sauce, perfect with Carlino’s crusty, artisan baguettes.

 

Featured Cheese

Just off the boat and ready to make this “Thanksgivukkah” totally memorable.

Robiola Incavolata Capra: This goat’s milk cheese wrapped in wilted cabbage contains aromas and flavors hinting towards hazelnuts, almonds, and freshly cut grass.
Casa Madaio Mastorazio: A sheep’s milk masterpiece, this spicy Pecorino owes its unique personality to the Caves of the Castelcivita.
Reblochon: A traditional soft ripened cheese which is slightly pungent with notes of hazelnut.
Abbaye de Belloc: Firm but creamy, a hard sheep’s milk cheese with notes of coconut and pineapple.
Fleur du Maquis: Corsican sheep milk cheese, coated in 16 different wild herbs native to Corsica.
Tomme Aydius: This semi hard washed rind goat’s milk cheese is smooth and creamy with notes of fruit and grass.
Casa Lusa Dop: Very rich and creamy flavor, washed with a straw-yellow color, with a sour-milk finish and hint of flowers.
Scimudin: This cow and goat cheese is a mild and sweet bloomy rind cheese with a rich creamy texture.
Robiola in Cherry Leaves: This Italian artisan goat cheese is wrapped in macerated Cherry leaves for a fruity, moist, and rich flavor.
Chaource: A luscious triple crème with notes of mushroom and a creamy mouth feel.
Fermier Camembert: This cheese is smooth and creamy, but enjoys an earthy, mushroomy pungency.

 

Recipe

St. Angel Twice-Baked Potatoes
This heavenly dish will have your guests in 7th heaven this “Thanksgivukkah”.
Ingredients:
6 medium hot baked Idaho or russet potatoes
6 T butter, room temperature
3 T heavy cream
1.25 t kosher salt
½ t ground black pepper
3/8 t ground nutmeg
3 oz ripe St. Angel cheese, cut in to 1-inch cubes, room temperature
3 strips Lancaster County bacon, cooked until crisp and crumbled
4.5 T minced scallions

Directions:
Preheat oven to 375 degrees F. Line a shallow baking pan with foil. (Bake potatoes until easily pierced with a fork.)

Slice off the top third of each of the baked potatoes lengthwise. Carefully scoop out the potato flesh into a medium bowl, leaving a 1/2-inch thick shell. Scoop out any potato flesh from the tops into the bowl and discard the top skin.

Add butter, cream, salt, pepper, and nutmeg to the bowl of potatoes and mash until combined (some lumps are desirable). Fold in St. Angel, Lancaster County bacon, and scallions.

Mound the mashed potatoes into the potato shells and place in prepared pans. (Potatoes may be covered and refrigerated up to 24 hours at this point. Let come to room temperature before finishing in the oven.)

Bake in a 425 F. for 15 to 30 minutes, until cheese has melted and stuffing is heated through. Brown under the broiler until golden, if desired.
Yield: 6 servings

All ingredients are available in Carlino’s Specialty Food markets.

 

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