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Everybody's Goin' Nuts: Our Thanksgiving Edition

We are going a little crazy over nuts this Thanksgiving. Their flavor is particularly autumnal. The addition of toasted nuts to a dish automatically makes it tastier and more sophisticated. A handful of nuts on a cheese plate lends an earthy balance.
There are so many ways to enjoy them. Here are some of our staff picks from our store. We hope you have a delicious holiday, and enjoy time with family and friends.
For the Holiday Cheese Plate

Landana Gouda with Walnuts is a wonderful gouda from Holland infused with fine walnut pieces.

We also love Miyoko's artisan, cultured Cashew Milk Cheeses--they will make vegan friends happy, as well as anyone  who loves nuts.

Stonewall Kitchen Fig & Walnut Butter is amazing spread on bruschetta and sprinkled with blue cheese.
And for a decadent touch (that nobody will complain about) try Barefoot & Chocolate's Cocoa Nut Spreads for a touch of rich sweetness.
Nuts for Snacking
Long waits between meals are just not fair on holidays. (See Amy's What's for Dinner Wednesday Bar Nuts post.) To stave-off the hungries, we love to offer  our guest Torn Ranch Fancy Pistachios, and fresh walnuts in the shell in our produce department. Pacific Gold  Dried Fruit and Nut Trays make a welcomed hostess gift.

On the Sweeter Side
Our staff loves to savor Antica Torronerria Piemontes Nut Bars and chocolaty Jo's Almond Bark.

Don't forget to treat your guests to this trio of deliciously nutty liqueurs: Di Saronno Amaretto, Frangelico Hazelnut Liqueur, and Nocello Walnut Liqueuer. They are great in cocktails, and also make fantastic holiday gifts.

We hope everybody's holiday is a little nuttier!

It's really time to order your holiday turkey...
Birds are going fast, so call in your order for delicious Diestel turkeys (both conventional and organic) for your Thanksgiving dinner.

Fresh Diestel Turkeys are on special for $3.49 per pound.
Diestel Bone-in-Breasts are on special for $8.99 per pound.

Reserve your bird with our Meat Department at (510) 653-8181.


November is Pie Month at Piedmont Grocery...and we do sooo love pies!
Because so many of us are planning our Thanksgiving feast, and because recipes are fun to peruse, here is a sneak preview of what we have been putting together on Facebook and Twitter.

Visit our feeds each day in November for a new recipe.

See the list, and get the recipes...

To everything there is a season, and to every season...there is a pie.
Since November is Pie Month at Piedmont Grocery, I decided to get in the spirit and make a pie over the weekend-mainly so that I could eat it, but also to teach my daughter how to make her own. I have always been a big fan of Pecan Pie, but that's what we will be having for Thanksgiving.

I wanted to do something a different, and decided to try a Caramel Nut Pie recipe that I saw in the American Pie Council's America's Best Pies 2015-2014 cookbook my sister gave me last Christmas. I was a little concerned about letting my 9 year-old make caramel, but it turned out great, and we had it for dessert Sunday night.(And some of us may have had some for breakfast on Monday, maybe.)

This Caramel Nut Pie would make a great stand-in for pecan at Thanksgiving. It's for anyone who loves nuts-especially if they are not a big fan of the gooey center. Fair warning, this pie is basically all nuts. It is as dense as it is rich. It is also very good.

Get the recipe for Caramel Nut Pie...

The must-have guide to cooking with nuts and seeds, from soups and sauces to pasta and dessert.

The only cookbook of its kind, In a Nutshell is a complete guide to cooking and baking with nuts and seeds. After working for years as instructors at the Institute of Culinary Education, Cara Tannenbaum and Andrea Tutunjian deliver the essential cookbook for Mother Nature's most versatile and nutritious ingredients. With more than 250 recipes exploring the culinary and cultural history of nuts and seeds in everything from Pumpkin Seed Guacamole to Hazelnut Roulade, In a Nutshell unites the smooth, crunchy, savory, and sweet.

Straight from France
Cold weather in Paris means street vendors selling hot, roasted chestnuts. And these chestnuts are the real deal. If you are planning to peel more than a few chestnuts over the holiday season, your life will be so much easier.
They are delicious straight from the jar. We love them in desserts, soups and of course, stuffing.

And this week, the 7-ounce jars are on special for $9.99-so grab a few for the holidays.

Get the recipe for one of our absolute favorites, Cream of Chestnut Soup.... 

From the Cocktail Post
We've got our allocation of Martini & Rossi's Gran Lusso Vermouth...

... and we couldn't happier with the Manhattans it can produce! This special release marks the 150th anniversary of making world-class vermouth...and while it's fine enough to enjoy on the rocks, it adds a whole new dimension to this classic cocktail.


Wonderful Apple Intensity
Everything Wood's Boiled Cider touches is more apple-y: muffins, cakes, pies, tarts, and crisps. It is 100% concentrated cider-one gallon of cider is evaporated down to one pint of boiled cider, magically capturing the intense, robust flavor of just-picked apples in liquid form.

Wood's has been making Boiled Cider since 1882. They grind and press apples on the farm's original screw press to make sweet cider, and evaporate it over a wood fire.

Once you open a bottle, you'll want to try it in many recipes including: drizzling it on top of a cake, ice cream, yogurt, pancakes or oatmeal; mixing it with confectioners' sugar for an apple glaze; glazing meats with whole grain mustard, or try substituting the concentrated apple cider in one of our favorite recipes, Thick Pork Chops with Spiced Apples and Raisins. Or just use it by the teaspoon full in any recipe, like you would vanilla. Yum!

We just love Boiled Cider, and keep finding more ways to use it.


From Amy and our "What's For Dinner Wednesday" recipe blog 

Talkin' Turkey
My favorite thing about Thanksgiving, honestly, is that I don't have to make it. I am fortunate that my mother-in-law is more than willing to prepare the Thanksgiving feast, and I only need to show up. It's not that I wouldn't cook, if given the opportunity. Of course I would. It's just that by the time Thursday comes around I'm a non-functioning, drooling fool. To be fair, we are all busy at the holidays-but until you have spent the three days before Thanksgiving working at a grocery store, you haven't experienced my kind of busy.

The hardest thing about Thanksgiving is the wait. We usually eat around 2 or 3 in the afternoon...there's the dilemma. Do you have a big breakfast to hold you until the main event? Or do you have a light breakfast and hope for snacks? I've tried both ways, and I have yet to find the best answer. Too big a breakfast means less room for turkey and gravy goodness. If you eat a light breakfast, and hope for snacks, the potential for wanting to gnaw your arm at about 12:30 is high.

This year, I will be arriving later than normal, so I'm going the small breakfast and snack route. I plan to making these just in case. Always good to be prepared...

Bar Nuts
Adapted from Union Square Cafe via Food 52's Genius Recipes 
Get the recipe...
In This Issue
Order Your Thanksgiving Turkey
Pie Month!
Caramel Nut Pie Recipe
This Month's Cookbook Pick
Featured Product
The Cocktail Post
Vendor of the Month
Bar Nuts
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4038 Piedmont Ave.
Oakland, CA 94611
(510) 653-8181 

Visit our recipe blog to learn what Amy, our VP and resident foodie, is cooking up in her home kitchen.

Beef Short Ribs Braised in Dark Beer with Bacon and Red Onions

Apple Cider Caramels

Slow-Cooker Chicken Mole

Pecan Bars

Sausage and Apples

Senate Bean Soup &
Gam's Navy Bean Soup

Rizzo e Zucca (Rice and Butternut Squash)

Baked Farro, Bacon and Butternut Squash

Baked Apple Dumplings

Granola Bar Cookies 

Curried Chicken and Apple Wraps 

Streamlined Baked Manicotti

Chicken Tamale Pie

Easy Vietnamese Coffee Ice Cream (No-Churn)

In Memory of Desmond Ritchie

Chiles Anchos Rellenos de Queso (Cheese-Filled Ancho Chiles)

Tian de Courgettes au Riz (Zucchini Tian)

Clam Chowder with Root Vegetables and Thyme

Lemon Meringue Pie

Jelly, Marmalade & Jam

Never-Fail Biscuits and Strawberry Freezer Jam

Black and Tan Sundae

Spinach Cobb Salad with Bacon, Blue Cheese, Avocado & Derby Dressing

Singapore Sling

Summer Pannini

Peach Cobbler
Canal House's Chicken Thighs with Lemon

Spicy Beer Marinated Flank Steak

Grilled Pork Chops with Sweet Lemongrass Marinade

Mexican Bulldog Margarita

Classic Ensenada Fish Tacos

Amy's Roast Chicken

Old Fashioned Chocolate Layer Cake
Crispy, Crackly Apple-Almond Tart

Cashel Blue, Spinach and Smoked Salmon Tartlets

Easy Self-Rising Biscuits

Classic Chicken Chow Mein

Julie & Julia's Bruschetta

Spicy Mushroom Tamales

Mush�room and Shallot Quiche

Amy's Gua�camole

Roasted Cauli�flower & Hazelnut Salad

Bach�elor Beef Stew

Crock Pot Oats & Amish Style Baked Oat�meal

Champagne Cocktail

Irish Coffee

Holiday Cookie Basket

Anise Cakes

Roasted Fresh Ham with Citrus and Rye

Christmas Butter Cookies

Gam's Apple Chutney

Pie Month

Autumn Salad with Apples, Comt�, and Hazelnuts

Deconstructed Holiday Turkey with Sage Gravy

Cornmeal-Crusted Crayfish Pies

Old-Fashioned Apple Cake with Brown Sugar Frosting

Three Soups!
Bonus Recipes

Apple, Onion and Cheddar Soup

Traditional French Cassoulet

Endive & Fuyu Persimmon Salad with Pecans

Double Cut pork Chops with Garlic Butter

Inside Out Pumpkin Muffins

Cock-A-Leekie Soup

Crab and Corn Pies with Corn Crab Sauce

Amy's Hummus