Look Inside For Delicious Holiday Recipes & Exciting Offers That You Will Be Thankful For.

10/26/12 - 11/29/12

November 2012

come share our love of food.

U

Thanksgiving Inspiration from Kings

Thanksgiving is a time for family and friends to come together, give thanks… and enjoy wonderful food! At Kings Food Markets, we look forward to offering our customers the finest selection of fresh turkeys and produce from the fall harvest and all your holiday sides and desserts. We also hope to inspire you with exciting new recipes and special ingredients to create traditional classics and modern favorites that will impress everyone at your table. Visit your neighborhood Kings to make this year the best Thanksgiving dinner ever!

For Thanksgiving recipes visit us online! www.kingsfoodmarkets.com

turkeys At Kings we know the importance of selecting a high quality, delicious turkey

for your special dinner. We carry a wonderful selection of fresh turkeys. Here’s a guide to help in your decision making.

Heritage Bourbon These breeds can be traced back

hundreds of years, and are raised as closely to wild turkeys as possible.

Kosher These turkey are grain-fed with no antibiotics and are allowed to roam freely. Kosher turkeys are processed and inspected under

rabbinical supervision.

Organic These birds are raised with

specifically designated feed, and without any added chemicals or

use of ionizing radiation.

Brined A brine is a solution of water,

salt, sugar and herbs. Brining a turkey is a wonderful method for maximizing juiciness and flavor.

Wild Farm-raised from the original breed that’s long roamed America, these

small slightly gamey birds have less white meat than domesticated turkeys.

Hormone & Antibiotic Free

Raised free of artificial growth hormones and antibiotics.

Turducken A dish consisting of a de-boned chicken stuffed into a de-boned duck, which itself is stuffed into

a de-boned turkey.

tired of turkey?Kings also offers Whole Fresh Duck, Roasting Chickens, Poulet

Rouge Chickens, Cornish Hens, Capons, Pheasant, Squab, Poussin or Quail - All great, savory alternatives.

Better than Bouillon

Chicken Base

Better than Bouillon Concentrated Stocks are made from meat or vegetables. This gives them a richer, more robust flavor for your holiday dishes. No Fat, Lower Sodium: Better Than Bouillon Concentrated Stocks are fat free and have 1/3 less salt than ordinary bouillons.

Seasoning Essentials

Montosco Black

Peppercorn Using the right herbs and spices can make any dish taste better. These all natural selections are packaged and sealed within 48 hours after they are harvested from the fields for maximum freshness and flavor. Add them to your Thanksgiving recipes and you’ll taste the difference.

Cerulean Seas

Gourmet Salt

Get the results you’re looking for with this exquisite collection of gourmet salts. Packed in attractive, reusable glass jars, they have flavor profiles to cover every cooking style. Imagine this collection of smart, upscale, gourmet salts lining your shelves this Thanksgiving!

Zoe Diva Select Cornicabra Extra Virgin Olive Oil

This limited run is harvested from the prized orchards of D.O.Montes de Toledo, Spain, world-renowned for its soil and climate. Its exquisitely smooth and subtle taste with hints of almond and apples makes it ideal for dressings, dipping and drizzling over veggies, pasta and meat.

Roasted Turkey & GravySimple delicious Thanksgiving turkey & gravy

1 (16-18lb.) KINGS Turkey 4 tbsp Zoe Olive Oil4 tbsp butterSalt & pepper1/3 cup all-purpose flour1 quart + 1 cup Better than Bouillon Chicken Broth, divided

Several drops Gravy Master or Kitchen Bouquet

DIRECTIONS: • Preheat oven to 450-degrees. • Coat KINGS turkey with olive oil, season well with salt and pepper. • Place turkey on a rack and in oven for 45 minutes. • Reduce oven to 325-degrees. • Add 1 cup stock to the pan while roasting. • While basting remove some of the fat into a sauce pan until you have about 4 tbsp. • Add butter to turkey fat and heat until bubbly. • Whisk in flour and cook over low heat 4-6 minutes. • Slowly whisk in 2 1/2 cups hot Better than Bouillon Chicken Broth to create gravy; bring to a boil. • Reduce heat and simmer gravy 15-20 minutes. • Remove from heat and cover top with wax paper until ready to finish. • When turkey is done internal temperature should read 170 degrees.• Remove from oven and let rest, covered, at least 30-45 minutes. • Degrease the turkey-roasting pan and deglaze the pan with 1 cup remaining chicken broth. • Bring to a boil and scrape bottom of pan to remove all caramelized juices.• Strain mixture into prepared gravy. • Add Gravy Master for color. • Slice turkey and serve with trimmings.

4.99 4 oz.

5.99 8 oz.

6.99 1.5 oz.

11.99 33.8 fl. oz.

Almonds Dried Cranberries

2.99 9 fl. oz.

Fall Harvest Organic Salad

1 cup Braswell’s Balsamic Herb Vinaigrette Dressing

2-3 tbsp extra virgin olive oil

10 oz organic mixed baby greens

1 cup Dried Cranberries

2 Granny Smith apples, cored, halved, and sliced very thin

1 cup Almonds, toasted and sliced

5 oz goat cheese, crumbled

Salt and pepper to taste

DIRECTIONS: Mix organic greens, cranberries, and apple slices in a large bowl. Mix in enough Braswell’s Balsamic Herb Vinaigrette Dressing to coat. Serve on plates topped with the almonds and goat cheese. Finish salad with a drizzle of olive oil.

7.99 6.8 fl. oz.

Braswell’s Dressing

All natural dressings from a Southern company that has been preserving a fine tradition since 1946. These rich, fresh dressings are made with the very best ingredients to bring out the best in your salads! Also great for marinades and as a finishing sauce for fish and meat.

O Champagne Vinegar

Transform your dressings and sauces with premium vinegar. Aged the traditional way in oak barrels and handcrafted in Sonoma, CA, this vinegar is appreciated for its subtle combination of rich, round, sweet and smooth flavors.

Start things off

right

Having a tough time getting your recommended daily serving of fruits and vegetables? Try drinking them! Blending leafy greens and fruits into a smoothie is an easy way to have your fruits and vegetables. Try serving these smoothies in shooters as an appetizer to your Thanksgiving meal. Guests will love it!

Did You

Know...?

Veggie Shooters

Fresh Cranberries

Tillen Farms Pickled Vegetables

These premium pickled vegetables are hand-packed at the peak of freshness into a special hot brine of vinegar, herbs and spices. The result is incredible crunchiness with a fresh-from-the-field flavor that is great as a healthy hors d’oeuvre and in salads and pasta dishes.

Cranberry OrangeRelish

1 lb Decas Paradise Meadow Fresh Cranberries

1 large orange, rind on

1/2 cup toasted walnut pieces

1/2 cup sugar (or more to your taste)

pinch of salt

DIRECTIONS: Rinse cranberries and orange under cold water, slice off ends of orange and quarter. Place cranberries, orange, sugar and salt in a food processor, purée until coarsely chopped. Add walnuts and adjust seasonings with more sugar if necessary.

4.99 12 oz.

Relish traysA classic holiday item making a serious comeback just in time for Thanksgiving is the Relish Tray. The resurgence is partly due to the growing popularity of “pickled” vegetables. Wow your guests this year and enhance your tablescape with a relish tray filled with various pickled vegetables, olives (both stuffed and unstuffed), and crunchy veggies like carrots and radishes and cream cheese stuffed celery.

Decas Paradise Meadow Fresh Cranberries are packed in Carver, MA during the fall harvest season. Packed in 12 oz. bags, the quality of these fresh cranberries is reflected in their crisp and tangy taste.

Pumpkins, gourds and squash can be used as beautiful centerpieces

or cut in half and hollowed out for a unique serving bowl!

Kabocha Squash

White Mini

Orange Mini

Natural

Decor

Fresh Thyme

If your mixture is baked inside the turkey, it’s called stuffing, but if it’s not, it’s called dressing? If you decide against stuffing your turkey, try adding some butter, cold water, or broth to your dressing to give it a moist, cooked inside the bird taste.

Did You

Know...?

Musette Traditional

French Chestnuts

Beautifully packaged chestnuts–the look is right and the timing is even better. Stock up for the holidays, because they go fast! Unlike canned versions, they offer exceptional quality that you can see and taste. Best of all, they’re from France, so you know they’re the best chestnuts available!

Yellow Onion

Celery

the good

Stuff inside

Classic Chestnut Dressing

1/4 cup olive oil2 ounces unsalted butter2 cups onion, chopped2 cups celery, chopped2/3 cup marsala2 teaspoons thyme14 slices white bread, cut into 1/2 inch cubes, crisped in oven until firm but not golden3 cups Musette French Chestnuts, chopped1/2 cup vegetable broth1/2 cup heavy cream Salt and pepper

DIRECTIONS: In a large sauté pan, heat the butter and oil. Add the onions and celery to the sauté pan and cook covered over low heat until onions are translucent. Add Marsala. Cook over medium-high heat until most of the liquid is evaporated. Lower heat and season lightly with salt, pepper and thyme. Add bread cubes and chestnuts. Stir well to combine. Slowly stir in broth and cream, adding more as necessary if mixture seems too dry. Cover until stuffing is heated through. Check seasoning (salt, pepper, thyme).

15.99 14.8 oz.

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Potatoes Au Gratin

Macaroni & Cheese

Sweet Potato Casserole

Broccoli Casserole

HomemadeGreen Bean Casserole

2 tbsp butter

2 tbsp all-purpose flour

1 tsp salt

1 tsp white sugar

1/4 cup onion, diced

1 cup sour cream

2 lbs KINGS fresh Green Beans, cooked and chilled

2 cups shredded Cheddar cheese

4 tbsp grated Parmesan cheese

1 container Lars Own Crispy Onions

DIRECTIONS: Pre-heat oven to 350 degrees. Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute (roux). Stir in the salt, sugar, onion, and sour cream. Add prepared green beans, and stir to coat. Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese and parmesan cheese over the top. Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly. Top with fried onion pieces.

V isit us online for more recipes! www.kingsfoodmarkets.com

Lars Own

These gourmet Northern European specialties are all natural with onions as the #1 ingredient. Try these golden brown crispy onions to add flavor and crunch to just about every dish from soups and salads to burgers and casseroles.

Battle of the

Casseroles

2.49 4 oz.

A true American classic, the casserole is the ultimate comfort food, bringing together a variety of rich wholesome flavors in one easy to prepare dish. Casseroles can be made in advance and travel well, so it’s no wonder they’ve become a Thanksgiving staple. The combination of ingredients used to make a casserole is virtually endless, but the result is always a delicious and hearty dish the whole family will enjoy. The hard part is deciding which casserole is your favorite!

Haricot Vert

6 KINGS Sweet Potatoes1/2 cup white sugar1/2 cup brown sugar1/2 cup cream1/2 cup melted butter1 teaspoon vanilla extract3 tbls sweet vermouth 2 eggs, beaten1/2 teaspoon salt1 cup dark brown sugar1/3 cup all-purpose flour1/3 cup melted butter1 cup chopped pecans

DIRECTIONS: Preheat oven to 350 degrees. • Grease or butter one 2 quart casserole dish. • In a large stockpot, cover sweet potatoes with 1 inch of water; boil for 20 minutes or until fork tender. • Drain, allow to cool and remove skins. • Place potatoes in a mixing bowl and with an electric mixer (or “rice” the potatoes) beat on low speed until potatoes begin to break up. • Increase speed to medium high and blend until smooth. Reduce speed to low and add white and brown sugars, cream, butter, vanilla, sweet vermouth, eggs and salt. • Mix well. Allow any potato fibers to remain on the beater and remove. • Pour sweet potato mixture into the casserole dish. • Prepare the topping in a small bowl by whisking together the 1 cup dark brown sugar, flour, butter and pecans. • Sprinkle mixture over potato mixture and bake for 40 minutes.

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Sweet Potato Souffle

Sweet potatoes are stored in temperature- and humidity-controlled warehouses that extend the sweet potatoes’ shelf life for the entire year. When selecting fresh sweet potatoes, choose firm, dark, smooth sweet potatoes without wrinkles, bruises, sprouts, or decay. Even if cut away, a decayed spot may have already caused the whole potato to take on an unpleasant flavor. Sweet potatoes are high in vitamins A and C, and are a good source of fiber. A ½ cup of sweet potatoes provides 1 serving from the VEGETABLE GROUP of the Food Guide Pyramid.• Diabetics: 1/3 cup of sweet potatoes equals one STARCHY VEGETABLE diabetic exchange.

Did You

Know...?Sweet Potato

Spiced Pumpkin BisqueVegetarian and gluten free creamy sweet pumpkin gently blended with light cream and a medley of herbs and spices.

Butternut Squash and Apple SoupTender butternut squash and red delicious apples slowly simmered with butter, light cream, rosemary and special spices.

Baked Potato SoupHome-style cuts of russet potato simmered with select seasonings and smoked bacon in a rich cream sauce flavored with spring onion and snipped chives.

TRY OUR DELICIOUS GOURMET FALL SOUPS

Butternut Squash

Granny Smith Apples

Stir Things Up this Thanksgiving

Whipped Butternut Squash Gratin with Caramelized Apples

4 lbs. Butternut Squash, peeled & cubed1 teaspoon salt3 Granny Smith Apples, peeled & coredJuice of 1/2 lemon9 tablespoons unsalted butter6 tablespoons brown sugar3 tbls honey1/3 cup heavy cream1/4 cup calvados1/4 cup orange juiceCinnamon

DIRECTIONS: • Pre heat oven to 425-degrees. Bake squash cubes in a large roasting pan with 1-cup water until soft, about 40-45 minutes. • When cool enough to handle, place squash in a medium bowl; season with salt and mash with a fork. • Meanwhile, slice apples into 1/8-inch thick wedges and place in a medium bowl. • Add lemon juice and toss to combine. • In a medium skillet, melt 3 tablespoons butter over medium-high heat. • Add 2 tablespoons brown sugar and cook, stirring, until sugar dissolves. • Cook apple slices in the butter and sugar in 3-4 batches until golden and caramelized, about 1 minute on each side. • As they finish cooking, transfer to a plate and set aside. • In a medium skillet, melt 3 tablespoons butter over high heat. • Add 2 tablespoons brown sugar and cook until sugar dissolves. • Stir in 4 tablespoons cream and the Calvados and cook until slightly thickened, about 1 minute. • Remove from heat and add to squash, add in honey, whisking well to combine. • Transfer squash mixture to a buttered 3-quart ovenproof casserole. • Arrange apple slices over squash and set aside. In a medium skillet, melt remaining 3 tablespoons butter over medium heat. • Add remaining 2 tablespoons brown sugar and cook until dissolved. • Add remaining 2 tablespoons of cream and cook, stirring, about 30 seconds. • Stir in the orange juice and cook for 1-2 minutes, until thickened and dark brown. • Pour over the apples and cover with aluminum foil. Bake until heated through, about 30 minutes. • Remove from oven and serve immediately or let stand at room temperature for up to 30 minutes. • Sprinkle with cinnamon before serving.

TIP: Not all vegetable peelers are alike. Most have pretty dull edges. The sharpest peelers out there are made with carbon steel blades. These vegetable peelers are the best to peel the tough skin of a butternut squash!

Dutch Gold Pure Honey

100% pure honey with nothing ever added to it. The different “flavors” or varietals and colors come from the floral source the bees visit. This pure, wholesome natural sweetener is great on toast and a baking essential for gourmet desserts.

6.99 16 oz.

V isit us online for more recipes! www.kingsfoodmarkets.com

TIP: No time left to bake pies from scratch? Pick up some store made pies at your KINGS bakery today!

Don’t risk soggy pies. For homemade pies, just brush the sides and bottom crusts with a beaten egg white, then sprinkle lightly with flour and add the filling. This prevents juices from soaking through the crust.

Did you

Know?

Whether you are preparing your own meal or traveling to a friend or family member’s home, you can count on KINGS for all of your baking needs. Our Pumpkin, Pecan and Coconut Custard Pies are the perfect ending to any Thanksgiving meal.

Let’s return to the

Classics

Homemade

Pumpkin Pie2 2/3 cups all-purpose flour1 teaspoon salt1/2 cup shortening1/2 cup sweet frozen diced butter1/2 cup ice cold water2 cups mashed, cooked fresh pumpkin (see below for procedure)One 12 ounce can evaporated milk2 eggs, beaten3/4 cup packed brown sugar1/2 teaspoon ground cinnamon1/2 teaspoon ground ginger1/2 teaspoon ground nutmeg

1/2 teaspoon salt

DIRECTIONS: • Preheat oven to 400 degrees. • Prepare pie crust by mixing together the flour and salt. • Cut shortening and butter into flour, add 1 tablespoon water at a time to mixture. • Mix dough and repeat until dough is moist enough to hold together. • Let dough rest in refrigerator for 30-45 minutes. • Remove dough from refrigerator and on a lightly floured board roll dough out to 1/8 inch thickness. • With a sharp knife, cut dough 1 1/2 inch larger than the upside down 8 to 9 inch pie pan. • Gently roll the dough around the rolling pin and transfer it right side up on to the pie pan. • Un-roll, ease dough into the bottom of the pie pan. • In a large bowl with mixer speed on medium, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt. Mix well. • Pour into a prepared crust. • Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.

To Prepare the Mashed Pumpkin: Use 1 1/2 pounds of skin-on, raw pumpkin to yield 2 cups of mashed. Halve pumpkin and scoop out seeds and stringy portions. Cut pumpkin into chunks. In saucepan over medium heat, in 1 inch of boiling water heat the pumpkin to a boil. Reduce heat to low, cover and simmer for 30 minutes or until tender. Drain, cool and remove the peel. Return pumpkin to ta bowl and mash with a potato masher.

KINGS Coconut Custard Pie

KINGS Pecan Pie

KINGS Pumpkin Pie

You’d be amazed at what a little zest can do! Grating the outer peel of lemons, limes, oranges, and grapefruits releases concentrated amounts of flavorful oils from the fruit’s skin. Add hints of citrus to salads, stews, grilled meat, baked goods and holiday cocktails with just a small amount of peel. Not only does zest add flavor to dishes, but it also makes a beautiful garnish!

TIP: Zests can be frozen for up to six months. Seal in a plastic bag and store in the freezer.

Put some Zest in your step

Cranberry OrangeBlondie with No Sugar Added

One box of Sans Sucre Classic Blondie Brownie Mix

1 cup fresh cranberries, rinsed and drained well

2 tbls orange zest

DIRECTIONS: Follow Sans Sucre Classic Blondie Brownie Mix instructions and added ingredients and preparation instructions. Add in KINGS cranberries and orange zest. Bake according to box instructions. Top with a dollop of Almond Cream for an added touch of sweetness.

Sans Sucre

Just because you’re eating healthy doesn’t mean you have to sacrifice your favorite sweets. These mixes are made with Stevia, an all natural sweetener, so you can treat yourself to delicious home baked desserts even if you’re trying to cut back on your sugar, fat, and calorie intake.

3.49 8 oz.

Orange GrapefruitLimeLemon

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For a recipe & shopping list simply scan this QR code

Kings Food Markets, 700 Lanidex Plaza, Parsippany, New Jersey 07054. All prices and items are good October 26, 2012 - November 29, 2012. Prices indicated on some items as well as availability of items may change after this promotional period. Photography and other artwork used are intended as accurate representations but may vary from actual.

We cannot be responsible for printing or typographical errors.

www.kingsfoodmarkets.com facebook.com/kingsfoodmarkets twitter.com/kingsfoodmkts

You won’t want to miss our special “Favorite Thanksgiving Side Dishes” class on Tuesday, November 6th. Tired of the same old thing during the holidays? Add excitement to your Thanksgiving table with Beth Rutland’s seasonal recipes for side dishes that will complement your turkey while maintaining the traditional flavors your family will enjoy.

We offer hands-on classes and demonstrations for all ages and skill levels. See who’s coming to the studio next at www.kingsfoodmarkets.com.

at Kings Cooking Studio

Discover Inspiring Recipes & Techniques studioCOOK NG

s t u d i oCOOK NG

Crockery Gourmet

Nothing beats having a hearty slow cooked meal waiting for you after a day out in fall weather. And these gourmet seasoning mixes make it easy. Just add it to your slow cooker with water, vegetables and meat, let it cook all day and enjoy a delicious meal with thick savory sauce when you get home.

Table ArrangementsVance Kitira Candles

Timber candles are known as original, hand poured distress textured candles. They display a warm glow and boast long burn times. Their refined paraffin wax has been hydro-treated to remove impurities and color. The result is a wax that is odor free, food grade and smokeless during burning.

Timber Pears

Their shape, texture, and color have established them as an important decorating accessory. Any season is a good season for Pears!Available in 10 holiday hues.

5.99 24 hr.

Mini Pears

They may be small but their popularity is enormous! Each individually wrapped.

2.49 5 hr.

2.49 2.5 oz.

Making Turkey Soup and looking for a way to enhance the overall richness of the broth? Simply add a packet of Crockery Gourmet Chicken Seasoning and you will have a soup that is exploding with flavor!

Love your

Leftovers

*Coupon good on all items except liquor, tobacco and milk. Effective 10/26/12 - 11/29/12.

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