Category: Easter

How to Take Your Easter Ham to the Next Level

Along with the first blooming crocus, the sighting of the first robin, pro baseball training camps, and the tapping of maple trees for their sap, an Easter ham is one of the most celebrated and classic signs of spring.

In days gone by, hams were cured, smoked, and dried by hanging in the fall, wintering over until early spring when the first emerging hams were brought to table.

And the crowning touch to any magnificent ham is a complementary glaze that counterbalances the fundamental flavors of a smoked ham. It is the point of departure that distinguishes one ham from the next.

Photo courtesy of National Pork Board. For more information about pork, visit PorkBeInspired.com.

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3 Delicious Recipes to Celebrate Spring Holidays

Spring is almost here! We see the tell-tale signs—the weather is getting warmer, the foliage is getting greener, and it’s almost time for Easter and Passover. The most memorable way to celebrate these spring holidays is with family, friends, and great food. We’ve compiled 3 great recipes for oh-so-perfect springtime dishes for your holiday feasts.

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How to Create a Turducken

Making a turducken is a labor-intensive, and—many would say—an advanced culinary technique.

So for those who want to satisfy their idle curiosity, here’s how a turducken is put together. For intrepid culinary explorers, a DIY turducken is an epicurean adventure and challenge on the scale of making Peking duck in a home kitchen. (more…)

Sausage in Profile: Apple Cinnamon-Spice Sausage

While the concept of sausage is simple, thousands of variations can be found throughout the world. Sausages can be fresh, cured, smoked, or cooked. They are made of beef, pork, veal, chicken, and more. And they can include myriad ingredients, from spices and herbs to fruits, vegetables, and cheeses—and even liquids such as beer, whiskey, or blood. Our “Sausage in Profile” series aims to introduce you to different types of sausage—their flavor profiles, histories, and uses—from familiar favorites to unique finds.

Whether you want a juicy sausage to enjoy on the grill while you still can, or if you’re looking for a way to bring on the flavors of fall, we have the answer for you: Lobel’s Apple Cinnamon-Spice Sausage.

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Have you heard? Lobel’s is on Instagram!

Follow us to see what we’re doing, cooking, and eating! Tag us if you’re cooking one of our recipes or if you just got your delivery! Share your pictures with us and use hashtag #mylobels.

We love to see what our fans and customers are up to!

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Culinary Classic: Gratin

Gratin Dishes: C’est Cheese

In common use, the phrase au gratin has become synonymous with a meat, vegetable, or other dish that has cheese in it (macaroni and cheese being the most ubiquitous gratin dish of all).

But that’s not always the case.

potatoes-gratin

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Cut of the Month: Brisket

The Lobel family of Lobel’s Prime Meats in Manhattan and Lobel’s of New York online butcher shop are fourth- and fifth-generation butchers. With our Cut of the Month series, we will bring you their wealth of knowledge and expertise on specific cuts of meat, including their unique characteristics, preparation methods, and how to select the best cut.

Brisket is one of our more popular cuts. Customers are always asking for it, and we’ve learned over the years that people are passionate about their brisket! That said, brisket is not the same thing to all people. To some, it’s the quintessential cut for good ol’ low-and-slow barbeque. To others, it’s a slow-cooked comfort food. And to others, it’s the centerpiece to a traditional Passover feast.

For these reasons, we’ve selected brisket for this month’s Cut of the Month.

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Sausage in Profile: Kielbasa

While the concept of sausage is simple, thousands of variations can be found throughout the world. Sausages can be fresh, cured, smoked, or cooked. They are made of beef, pork, veal, chicken, and more. And they can include myriad ingredients, from spices and herbs to fruits, vegetables, and cheeses—and even liquids such as beer, whiskey, or blood. Our “Sausage in Profile” series aims to introduce you to different types of sausage—their flavor profiles, histories, and uses—from familiar favorites to unique finds.

Here in the U.S., the name kielbasa refers to a specific type of Polish sausage, but in Polish “kielbasa” is just the general word for “a sausage.” There are many varieties of Polish sausage, as sausage is a staple in Polish cuisine. The sausage Americans are thinking of when they refer to Kielbasa is “Polska Kielbasa Wędzona,” or Smoked Polish Sausage. While each manufacturer of this sausage has its own recipe, this sausage is generally known to contain pork, beef, garlic, marjoram, and spices.

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Cut of the Month: Leg of Lamb

The Lobel family of Lobel’s Prime Meats in Manhattan and Lobel’s of New York online butcher shop are fourth- and fifth-generation butchers. With our Cut of the Month series, we will bring you their wealth of knowledge and expertise on specific cuts of meat, including their unique characteristics, preparation methods, and how to select the best cut.

Lamb is often on our minds come March. The spring holidays are just around the corner, and lamb is a popular selection for both Passover dinners and Easter celebrations. Likewise, the old English proverb about March weather also brings lamb to mind: March comes in like a lion and goes out like a lamb. For these reasons, we’ve selected Leg of Lamb for this month’s Cut of the Month.

Cooked - Leg of Lamb

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Easter Ham: A Feast for All the Senses

Along with the first blooming crocus, the sighting of the first robin, pro baseball training camps, and the tapping of maple trees for their sap, an Easter ham is one of the most celebrated and classic signs of spring.

In days gone by, hams were cured, smoked, and dried by hanging in the fall, wintering over until early spring when the first emerging hams were brought to table.
(more…)

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