Wednesday, November 14, 2012

New at Wheatsville

Inspired by Italy’s rustic harvest, Chef Neil Fusco brings you Cucina Antica Tuscany Pumpkin Pasta Sauce. His all-natural artisanal blend of peak harvested pumpkin, flavorful San Marzano tomatoes, and an aromatic combination of garlic, rosemary and sage, is simmered with a touch of cream and perfected in small batches. With a delicate hint of honey and cinnamon, this soul-warming sauce achieves a well-balanced earthy character robust enough to be tossed with cheese ravioli, and yet light enough to drizzle over a sautéed medley of fresh vegetables. Simmer with cream for a Cream of Pumpkin Soup. The possibilities are endless with a sauce as savory and versatile as this! Contains milk.
25oz, Reg. $7.49

Every day, more people are discovering the benefits of a plant strong diet. Victoria Vegan believes mindful eating should be rewarded, and so offers two new varieties of super premium, all natural and outrageously good Certified Vegan, Non-GMO Project Verified and Gluten Free Alfredo sauces. Made with a base of cashews, these sauces have all the cream and full-fat mouth feel of a dairy-based sauce, without the soy so ubiquitous in non-dairy vegetarian foods today. A generous helping of premium artichoke chunks and some extra fresh garlic impart a tang to the rich and thick Artichoke Alfredo, while the flavorful taste of roasted red peppers added to the Red Pepper Alfredo lends a smoky sweetness. Both are delicious with fettuccine or drizzled over vegetables.
18oz, Reg. $7.99


Wholly Wholesome Chocolate Graham Cracker Pie Crusts need no baking or preparation. You can simply fill them with your favorite ingredients, such as ice cream and chocolate mousse, and serve them knowing that the crust will have the same all natural, premium quality ingredients that you can expect with the Wholly Wholesome brand. Contains wheat.
9in, Reg. $3.29

TruRoots combines Quinoa, a power food full of protein and nutrients, Amaranth, an Aztec super grain packed with minerals and protein, with whole grain Brown Rice and whole grain Corn in this unique, gluten-free pasta.  This combination keeps firm “al dente” texture after cooking, and adds a delicious nutritious boost to pasta dishes. All TruRoots Pasta is made in Italy, in keeping with the company's commitment to cultural authenticity. Certified Organic, Kosher and non-GMO.
8oz, Reg. $3.69

Created by Danish master cheese makers using original Danish Blue recipes and methods, Saga Danish-style Blue features a robust flavor with a unique and creamy texture. Made as a triple cream cheese from cow's milk, Saga Blue Cheese contains a delicate blue mold that may not appear typical of other varieties of blue cheese. Very soft textured with a mild tangy flavor, this blue cheese is made like brie, soft and creamy. With an edible white-mold rind, Saga Blue Cheese pairs nicely with sweeter white wines such as a Riesling or hearty red wines.
5oz, Reg. $4.29

Fresh in the Deli

On sale for owners! A great pairing for the Holidays. Get this seasonal favorite on sale, 12 oz Pumpkin Pie Latte, just $3.00, reg $3.50. Your choice of milk, plus a drizzle of pumpkin pie syrup! This autumnal delight is sure to get your mouth in the spirit of the season. Ready for breakfast? Also, on sale this month for owners are our Bakery’s homemade, buttery Buttermilk Scones in all sorts of delicious flavors, just $1.49, reg. $1.99 each! From sweet Blueberry, Chocolate Chip and Pumpkin to savory Jalapeno Cheddar you’ll find a different one to suit your tastes every day!

Featured for the rest of the month our bakery’s Community Action Cookies! This month our buttery, hand-decorated sugar cookies are cut-out and decorated with the Twin Pines Co-op Logo to raise awareness for both November and December Community Action Wednesday donation recipients, the Wheatsville Co-op Community Fund. Now, for each Twin Pine Co-op cookie you buy, 25¢ goes straight to the Wheatsville Co-op Community Fund!

Get in the holiday spirit with our sweet and spicy Pumpkin Pie Smoothie for just $4.99 each! Organic apple juice, graham crackers and cinnamon are blended with a pumpkin base and your choice of milk to create a frozen drink that tastes just like pumpkin pie!

Our Featured Salsa is the staff favorite Sweet Mango Fire! Sweetness from fresh apples and mangoes combines with the heat of spicy habanero peppers to create a beautiful and irresistible salsa that will keep your chips dippin’ until the end!

On sale at the Deli Counter through the end of November are tasty cold cuts: Boar’s Head Smoked Turkey at $9.49/lb, reg. $9.99 and Muenster Cheese, $4.99/lb, reg. $5.99! C’mon in and stock up on your lunchbox staples!

The Pumpkin “Pie”

I love all things pumpkin, I really do.  From lattes to ice cream, I add it to everything this time of year. This brings me to this week’s Thanksgiving recipe, the pumpkin “Pie”.  Well actually it’s a cheesecake but that’s what the quotation marks are for aren’t they.  It combines two of my favorite desserts into the end all be all of desserts for the holiday. I will warn you that it does take about five hours to make and a full day to set but believe me that it is totally worth the time, just look at this picture.

·         2 cups crushed gingersnaps
·         6 tbsp. butter
·         1/4 cup brown sugar
·         1/8 tsp. salt
·         1 cup sugar
·         2/3 cup light corn syrup
·         1/2 cup water
·         1/2 cup + 3 tbsp. heavy cream
·         1/2 tsp. vanilla
·         5 (8 oz.) packages cream cheese, softened
·         5 eggs
·         2 egg yolks
·         2 tsp. vanilla
·         2 cups sugar
·         1/8 cup flour
·         1/4 cup heavy cream
·         1 1/2 cups canned pumpkin
·         1 tsp. cinnamon
·         1 tsp. allspice

1.      Get out your cream cheese, eggs and cream and let sit while making the crust so that they are at or close to room temp by the time you need them. Preheat the oven to 350 degrees.
2.      Mix gingersnaps, sugar, salt and butter in a bowl until combined and press into the bottom and about an inch or two up the sides of a 9 or 10 springform pan.
3.      Place in the preheated oven and bake for 10 minutes. Take out to cool. Turn off the oven.
4.      While the crust is baking, make the caramel: Cook sugar, corn syrup, water and a pinch of salt in a heavy bottomed, 3 quart saucepan over medium heat. Stir only until sugar is dissolved, then let the mixture come to a boil.
5.      Boil mixture until it turns a deep golden caramel, about 10 minutes. DO NOT STIR. EVER.
6.      Remove from heat and carefully pour the cream and vanilla down the side of the pan. Be careful, the mixture will bubble and steam.
7.      Turn burner to low and place pot back on. Stir carefully until the caramel is smooth. Remove from heat and let cool.
8.      In a large bowl, combine cream cheese, eggs, egg yolks and vanilla; mix until smooth. Add in the sugar, flour and heavy cream and blend until smooth. Do not over-mix as this will create more air bubbles which can contribute to your cake cracking.
9.      Pour 1/3 of the batter into a separate bowl. Add 1/2 cup caramel (if it has hardened too much, heat it up until it’s easier to pour). Mix until combined.
10.  Add the pumpkin and spices into the remaining 2/3 of the batter.
11.  Pour 1/3 of the pumpkin batter into the prepared crust. Drop in spoonfuls of the caramel batter on top. Pour in another 1/3 of the pumpkin batter and repeat the spoonfuls of the caramel batter. Pour in the rest of the pumpkin batter, it should be over 3/4 full, but not completely to the top (you may have some batter left over, it’s great for making mini-cheesecakes in mini muffin tins). Then drop in spoonfuls of the remaining caramel batter (cover the top, but don’t overfill). Finally, drizzle the caramel (again you may need to heat up a little) over the top and swirl it all around with a knife, but don’t overmix.
12.  Place in the oven and turn it on to 400 degrees (F). It should NOT be preheated. Bake for 15 minutes and then turn it down to 200 degrees (F). Bake for 3 hours. Turn the oven off, prop open the door slightly and let cool for 1 hour. Finally, place in your refrigerator and chill for a full 24 hours before removing the springform pan’s side and serving.