Thursday, December 31, 2009

Thursday, December 24, 2009

Tuesday, December 22, 2009

Pizzelle Irons Just About Sold Out!

Oh no! There are no more pizzelle irons! Nearly all locations are sold out of pizzelle makers. Please call before you go to check what is in stock.
Don't forget about the espresso! We still have plenty of Bialetti & Musa Espresso pots available. From 2 cups to 12 cup pots are available and replacement gaskets are also available for your pots.
We still have pasta makers available and some other kitchenware items including pizza stones. Hurry in before there is nothing left and do not forget to place your holiday orders!

Quick Checklist:

  • Pizzelle Irons
  • Pasta Makers
  • Espresso Pots
  • Pizzelle Mix
  • Pizza Stone
  • Panettones
  • Torrone
  • Cookie Trays
  • Anise
  • Ricotta
  • Anise
  • Good Cheer
  • Your Seven Fishes
  • Chestnuts
  • Plenty of VINO!

Merry Christmas!

Buon Natale!

Sunday, December 20, 2009

Doris Italian Market & Bakery 2010 Calendars

Our calendars are in! Be sure to come shopping soon and get your 2010 calendar filled with recipes and reminder stickers to help you remember future events. Quantities are limited so don't delay. Once the calendars are gone, they are gone. Be sure to become a follower to our blog. We plan to have even more to share with you in 2010. Plan on seeing more recipes, more anecdotes, exclusive coupons only found on the blog, videos, music, contests, giveaways, and much more. There is much for us to do and we want as many people as possible to share in them. Merry Christmas & Happy New Year from Doris Italian Market & Bakery. May the holidays bring much to fill memories and stomachs. Be safe! We look forward to seeing you in the New Year!

Thursday, December 17, 2009

Wednesday, December 16, 2009

Give to the March of Dimes

For the past year, Doris Italian Market & Bakery has partnered with the March of Dimes raising thousands of dollars. Now, for those who wish to donate, Doris Italian Markets are accepting $1 donations at each location for the March of Dimes "March for Babies". For more information, check out, or simply tell your cashier at check out that you would like to donate. We at Doris Italian Market & Bakery are proud to be a part of such fine organization and knowing that we are part of a mission that strives to improve baby health.

About the March of Dimes:

March of Dimes is the leading non profit organization for pregnancy and baby health.

Our mission is to improve the health of babies by preventing birth defects, premature birth, and infant mortality. We carry out this mission through research, community services, education and advocacy to save babies' lives. March of Dimes researchers, volunteers, educators, outreach workers and advocates work together to give all babies a fighting chance against the threats to their health: prematurity, birth defects, low birthweight.

The first great polio epidemic in the U.S. was in 1916. The disease infected mostly children, killing thousands and leaving many more paralyzed. On a summer day in 1921, Franklin D. Roosevelt became one of its victims and the March of Dimes was born.Through life saving research we beat polio, but we continue our efforts to help children today by working to save babies from the silent crisis of premature birth.

A History of Success:

President Franklin Roosevelt established the March of Dimes in 1938 to save America's youth from polio. His premise was that people can solve any problem if they work together. He created a partnership of volunteers and researchers, and within 17 years, the Salk vaccine had been developed and polio was on the run.That dynamic partnership has endured and it's what makes the March of Dimes work. With the help and support of the American people, the March of Dimes has saved the lives of millions of babies over the past 64 years. And we won't stop until we reach the day when every baby is born healthy

Here is how we participated:
Last April we sponsored the March for Babies. This past October we sponsored the Signature Chefs Auction. And we continue to grow with the march of dimes in the future. One way is the march of dimes promo we have going on in the stores now.

Tuesday, December 15, 2009

Scopa - a timeless card game

Scopa is an Italian card game played with a standard Italian 40-card deck. It is most commonly played between two players or two teams of two players each, but can also be played with 3, 4, or 6 individual players. Scopa is a trick-taking game. The name is the Italian verb meaning "to sweep" since taking a "scopa" means you have "swept" all the cards from the pool. Watching a game of scopa can be highly entertaining an activity since true connoisseurs of the game maintain that lively and colorful banter in between hands is a vital part of the game.
Basic rules for the game can be found at these websites:

A simple internet search can come up with other sites that can provide instructions and other versions of the game as well as other games that can be played using the Italian playing cards. But for those of you who want a basic introduction, we have provided this short instructional video.

If you have a family member that wants to get back into the game or you simply want to try something new, you can get these playing cards at any of our locations or simply buy them online at our online store. Simply click HERE to get to the Doris Online Store. There are two types of playing cards available. There is the Sicilian Style and Napoletano Style Cards. Both sets are essentially the same with a variance in the images. Once again, we at Doris Italian Market hope this helps in your holiday shopping ideas and we wish you much cheer. Buon Natale!

Check our Online Store for more gift ideas. Just click HERE to go to the novelty section.

Sunday, December 13, 2009

Today is Santa Lucia Day

In addition to Italy and Sicily, Santa Lucia Day is also celebrated in Scandinavia and France. One of the biggest celebrations is in Sicily where the city of Siracusa holds a huge parade carrying the saint on a golden coffin to the Church of Santa Lucia. On December 20 there is another parade to return her to the crypt. There are celebrations all week and thousands of pilgrims come to Siracusa. The festivities end with a big fireworks display over the harbor.

One of the reasons for the large scale celebration in Siracusa is because that is where the holiday's origin is traced back to around 304 AD. According to the Sicilian legend, Lucia's mother, a wealthy lady, had been miraculously cured of an illness at the sepulcher of Saint Agatha in Catania. Lucia, a Christian, persuaded her mother in thankfulness to distribute her wealth to the poor. So, by candlelight, the mother and daughter went about the city secretly ministering to the poor of Siracusa.
Unfortunately, this was during the last great persecution of Christians in the reign of the Emperor Diocletian. The pagan young man, to whom Lucia was engaged, took a dim view of this distributing of her dowry, and denounced her to the prefect, Pascasius, who ordered that she be seized and tortured. Miraculously, when neither boiling oil nor burning pitch had the power to hurt her, she was blinded and slain with a sword. Her martyrdom is recorded in ancient sources and in an inscription found in Syracuse. (

To help those observe the holiday, we have included a Santa Lucia braided bread recipe and a basic wheat pie (pastiera di grano). For those that need to purchase the wheat, check your local gourmet food store, and if you live in South Florida, you can get the wheat without skin or the precooked wheat at any Doris Italian Market location.
Known for her hospitality, this festive bread is inspired by the candle covered crown she is said to have worn to light her way as she brought food to the poor.


  • 1 1/2 cups milk
  • 2 1/4-ounce packages active dry yeast
  • 1/4 cup plus 1 tablespoon sugar
  • 6 tablespoons butter, cut into pieces
  • 2 large eggs
  • 1/4 cup orange juice
  • 1 tablespoon finely grated orange rind
  • 1 teaspoon salt
  • 5 1/2 to 6 1/2 cups all-purpose flour


    • 2 1/2 cups confectioners sugar
    • 2 1/2 to 3 1/2 tablespoons orange juice
    • 1/3 cup dried cranberries
    • Candles (optional)


    • Warm the milk in a small saucepan, then pour 1/2 cup of it into a large bowl.
    • Add the yeast and 1 tablespoon of the sugar and let it set for 5 minutes. Meanwhile, melt the butter in the remaining milk.
    • Add the butter and milk mixture to the yeast mixture. Whisk in the eggs, juice, 1/4 cup of sugar, orange rind, and salt.
    • Stir in the flour, 1 cup at a time, until the dough can be gathered into a ball. Knead the dough on a floured surface for 10 minutes, adding more flour until the dough is smooth and elastic and does not stick to your hands.
    • Transfer the dough to an oiled bowl, turning it once to coat it. Loosely cover the bowl with plastic wrap and let it rise until doubled in size, about 11/2 hours.
    • Punch down the dough and divide it into 3 equal parts. Roll each part into a 30-inch rope and braid the ropes together.
    • Transfer the braid to a greased baking sheet, pinch together the ends to form a circle, and let it rise until it has again doubled in size, about 45 minutes.
    • Heat the oven to 375_. Bake the bread for 25 minutes or until golden brown, then let it cool on a wire rack for about 30 minutes.
    • For the glaze, stir together the confectioners sugar and orange juice in a medium bowl until smooth.
    • Drizzle the glaze mix over the bread, then garnish with the cranberries. Finally, add candles, if you'd like. Serves 12.
      1. And for those who like a good wheat pie (pastiera di grano). These pies are very popular during the Month of December and also for Easter. If you enjoy them but do not wish to make them, Doris Italian Markets will have them for sale in time for Christmas. But for those who wish to take the culinary challenge, here you go...The recipe provided makes 2 pies serving 8 people per pie. Enjoy!



        • 18 ounces whole milk
        • 3 large egg yolks
        • 2 tablespoons sugar
        • 2 tablespoons all-purpose flour
        • 2 tablespoons freshly grated lemon rinds
        • 1/2 cup finely minced candied citron peel (well rinsed and drained before mincing) (optional)


        • 2 cups cooked wheat (about 1/2-3/4 pound of dry wheat should = 2 cups cooked) or 1 1/2-2 cups cooked drained arborio rice
        • 1/2 cup whole milk
        • 4 tablespoons butter


        • 8 large eggs
        • 2 1/2 cups sugar (cut sugar by 1/2 cup if using the citron)
        • 2 teaspoons freshly grated lemon rinds
        • 1 lb whole milk ricotta cheese (drained if very wet)


        • 1/2-3/4 cup butter
        • 3 eggs or 2 extra large egg yolks
        • 2 1/2-3 cups all-purpose flour
        • 1 cup sugar
        • 1/2-1 teaspoon freshly grated lemon rinds


        1. ***PreparingThe Wheat: If"soaked" or"precooked" wheat is not available, dry wheat may be used.
        2. Cover the dry wheat with cold water (water should be about 2 inches over the wheat) and boil it for 15 minutes or until the wheat berries crack open.
        3. Remove pan from heat and allow wheat to soak for a full 24 hours.
        4. After soaking, drain well before using in steps#17-19.
        5. If"soaked"/"precooked" wheat is used, add the wheat to a pan of boiling water and cook it for about 5-10 minutes (most of the wheat berries should be open and they should be chewy but tender).
        6. Drain well, let cool and use for steps#17-19.
        7. Crust: Mix flour, sugar and lemon peel together in a bowl.
        8. Work butter into flour using your fingers (until it is the size of peas).
        9. Add eggs one at a time, mixing with a wooden spoon.
        10. Knead the dough lightly until it holds together well and clears the bowl.
        11. Form dough into a ball, wrap in plastic wrap and chill it for about 1/2- 1 hour before using.
        12. Cream: Fill the bottom of a double boiler with enough water so that its insert doesn't quite touch the water; bring the water to a boil.
        13. Mix the whole milk, egg yolks, sugar, flour, lemon peel and citron together in the insert of the double boiler which has been set in to the bottom pan.
        14. Cook the"cream," stirring constantly until it has thickened and is the consistency of a thick pudding (about 20-30 minutes).
        15. Remove the insert from the boiling water and set aside to allow the"cream" to cool, stir occasionally to keep a skin from forming.
        16. Note: I sometimes put the insert pan with the"cream" mixture into a bowl of very cold water, to help it cool down faster, don't forget to stir it.
        17. Wheat: Add the (cooked, soaked, well drained) wheat to a saucepan with the milk and butter.
        18. Cook the wheat mixture, stirring occasionally until the butter melts, and mixture starts to boil; boil for 1 minute.
        19. Remove from heat and let cool.
        20. Prepare Pans: On a lightly floured board, roll out the chilled dough to about 1/8 inch thick and line the bottom and sides of two lightly buttered 9-inch glass cake pans.
        21. Leave a 1/2 inch overhang of dough if you are going to use the lattice top.
        22. If not using the lattice, trim the overhang to 1/4 inch.
        23. Re-roll scraps and cut into 1/2 inch wide strips to use as a lattice top for the pie.
        24. (If you prefer, the lattice can be omitted.) Preheat oven to 350°F.
        25. Ricotta Filling: Mix ricotta, eggs, sugar and lemon peel together in a large bowl.
        26. Beat mixture by hand, with a wooden spoon, until smooth and creamy.
        27. Add the"cream" mixture and the wheat mixture to the ricotta filling, stirring until all is well blended.
        28. Pour or ladle the filling into prepared pans (to within 1/4 inch of the top of the pan).
        29. For The Lattice: place the strips of dough across the filling, spaced about 1 inch apart (at right angles) forming a lattice top.
        30. Fold the 1/2 inch overhang over the edges of the lattice and flute well.
        31. If not making the lattice top, fold the 1/4 inch overhang on to itself, and lightly flute.
        32. Bake pies in a preheated 350°F oven for about 45 minutes to 1 hour, or until the bottom of the crust is light brown, the center is set, and the top of the pies are golden.
        33. Turn off oven and let the pies cool for an hour in the oven with the oven door slightly (about 2 inches) ajar.
        34. Remove pies from oven and place on a wire rack.
        35. When completely cooled, cover loosely with plastic wrap and chill until serving.
        36. If you like, you can give the pie tops a light sprinkle of powdered sugar before serving.
        37. Note: Its best to served this pie directly from the pan, as trying to plate the whole pie is more trouble than its worth, and causes breakage.

        And to top it all off for Santa Lucia Day, I present to you, Mario Lanza. Ciao Tutti!

        Thursday, December 10, 2009

        Doris Gift Cards

        What better way to wish someone a Happy Holidays than with a Doris Gift Card.
        Available at any Doris Market location, activate the gift card with the denomination you desire, and Give the Gift of Doris. Let your family and friends rejoice in the guilty pleasures Doris Italian Market has to offer. Not sure which items to share? With Doris gift cards your family and friends can pick out their favorites from Doris Market. They are available by the register, pick up yours today! Available in 3 different designs... these gift cards are also rechargeable!!

        Wish your family and friends a Happy Holidays with Doris Italian Market.
        Don't forget that Doris Gift Cards are also a great gift for any occasion... not just the holiday!

        Custom Gift Baskets

        The holidays are here and year after year it gets harder to find gifts that shows how special your family and friends are. Doris Market offers a unique way to say Happy Holidays, Happy Birthday or Happy Anniversary, even Get Well or Congratulations. Doris' custom gift baskets will wow your family and friends. Not one basket is alike. They are made according to your specifications. You can not get more personalized than this.

        The combinations to fill the basket are endless... choose from Doris' many specialty items such as dry sausages, imported cheeses, pasta, wine, various open & eat appetizers, biscotti and gourmet chocolates. You can even throw a Doris Gift Card in there so the recipient of the basket can come back and shop for more goodies once they have finished their basket. If you are not sure what to include our professional staff offers suggestions and is more than accommodating with putting together this masterpiece of gourmet food. Now we say masterpiece of gourmet food because it is not just a basket with products throw in and sealed with plastic. Each basket is made with love and there is an art of putting together the products so the basket has an aesthetic appeal. This is a gift that is always pleasing to the heart and the stomach. The baskets are wrapped in an occasion appropriate paper with ribbon. Fruit baskets are also available, made with Doris fresh fruit of the day.

        Don't wait to the last minute... call and order your gift basket today! Satisfaction guaranteed, you will not be disappointed. It is the perfect way to say Happy Holidays.

        Inquire at your local Doris Market or call 954-572-5269 ext. 302 for more information. Also inquire on our delivery services!

        Weekly Ad 12/10/09 - 12/16/09

        Click on the image to view it better.
        Happy Shopping!

        Wednesday, December 9, 2009

        International Cheeses: Make them a part of your holiday game-plan

        There are so many types of cheese on this planet that it is staggering. Whether you have them with wine and crackers or they are part of your culinary creations, they add to the flavor of your meal and event culminating in satisfaction for all. We have provided a video to get your creative juices flowing this holiday season. For more inspiration check out our post about cheese pairing or simply check out Enjoy!

        Monday, December 7, 2009

        Fresh Mozzarella

        Cheese always plays an integral part of Italian events, holidays, and get-togethers. Getting fresh mozzarella for these occaisions takes you to a new level of enjoyment. This Christmas holiday, if you haven't experienced it already, come to any Doris Market location and purchase our fresh made mozzarella. We have provided this video for you to see how we make fresh mozzarella. Enjoy! We look forward to seeing you in our stores!

        Sunday, December 6, 2009

        Lou Monte: What did Washington Say?

        While we all get ready for Christmas and celebrate. There are many historic things that happened in December. For one, Washington crossed the Delaware on December 25th, 1776. For us Americans, that is an important moment in history. And for us Italian-Americans, we have Lou Monte's song...

        Thursday, December 3, 2009

        Wednesday, December 2, 2009

        Vino Nobile - A Perfect Holiday Wine for Christmas

        A wine commonly found on our Christmas Dinner Table is a Vino Nobile. Vino Nobiles come from Montepulciano. Not to be mistaken with Montepulciano D'Abruzzo wines, Vino Nobiles are a special blend of grapes that does not include Montepulciano grapes. For a wine to be called a Vino Nobile, it must be at least 70% Sangiovese grapes and then blended with other grapes such as Cannaiolo and Mammolo. While the tannins of the Sangiovese grapes are still evident, they are tamed a bit giving the wine a rich full yet smooth flavor with hints of spice and berry.


        The Vino Nobile di Montepulciano has enjoyed its renowned reputation and high esteem ever since the year 790. This excellent wine was soon discovered and sold outside the Montepulciano region. In 1549, Sante Lancerio, Pope Paul III's maître de chaîne called the Nobile the "Vino perfettissimo da Signori". It was, however, the doctor and poet, Francesco Redi, who in the 17th century established the reputation of the Nobile as "The King of all Wine". The name "Nobile" dates from the era when higher quality wines were exclusively reserved for noble families. Even today it is still recognized as something very "special". As one of the first top wines to come out of Italy, since 1980 the Vino Nobile di Montepulciano has had the distinction of being classified as a DOCG wine. The Vino Nobile is matured in wooden casks for at least two years, starting from 1st January following the harvest. After maturing for three years the Vino Nobile is then granted the title "Riserva". In spite of its long tradition, the Vino Nobile di Montepulciano is, nevertheless, a modern wine. In recent years, hardly any other Italian wine has enjoyed such a noticeable improvement in quality and has thus gained an international reputation. (
        As of this posting, Vino Nobile wines can be found at the Coral Springs Doris Market. Check your local Doris Market locations for other suggestions or simply check your local liquor store and check their selections. If you enjoy high quality Italian wines such as Brunellos and Amarones, Vino Nobile wines are fantastic alternatives. They are more affordable, make a perfect gift, and they really bring something special to the table at Christmas. Salut!

        These two Vino Nobiles are available at Doris Italian Market & Bakery of Coral Springs. Visit your local Doris Market and view their impressive wine selection.

        Tuesday, December 1, 2009

        Dominick the Donkey : Buon Natale!

        Well it's almost Christmas, and here to help us all get in the festive sprit is Dominick the Donkey.

        Monday, November 30, 2009

        Pizzelle Cookies & Pizzelle Irons

        While common at Italian weddings and available year round in retail packages, pizzelle cookies are very popular during Easter and especially Christmas. Pizzelles are traditional Italian waffle cookies made from flour, eggs, sugar, butter or vegetable oil, and flavoring (often vanilla, anise, or lemon zest). Depending on their recipe, they can be served hard & crispy or soft & chewy.

        The meaning of the word shares the same origin of pizza. Pizze means "round" & "flat". The pizzelle's origin comes from South Central Italy in the Abruzzo region.
        It is common for two cookies to be sandwiched with cannoli cream or hazelnut spread. When warm, these cookies can be rolled into cones or cannoli shells. Gelato in a pizzelle cone, sounds yummy about now. One reason for its popularity during Christmas, besides the obvious tradition of families making them from scratch, is that the iron, like a waffle iron, leaves an imprint like a snowflake on the cookie. A little powdered sugar on it and it looks like it came from the snowy outdoors. For those interested, Doris Italian Market & Bakery sells pizelle irons and the mix for thise who wish to cut some corners. These items can be found in our stores and at our online store. Simply click on the images and they will take you to the online store to order one. You should hurry though, these pizzelle irons always sell out every year.
        As for recipes, there are many variances but they all tend to be rooted by a basic foundation. The following recipe is considered a traditional recipe.

        Pizzelle Recipe

        Makes 150 pizzelles

        6 eggs
        1/2 cup vegetable oil
        2 teaspoons vanilla or anise extract (pure)
        3 cups all purpose flour
        2 teaspoons baking powder
        1 1/2 cups sugar

        1. Beat the eggs until smooth. Add the oil and vanilla or anise extract. Onto the mixture, sift the flour and baking powder. Add the sugar and blend vigorously all of these dry ingredients into the egg mixture until smooth. The mixture will be sticky and stiff. Test by dropping the mixture from a small teaspoon or demi-tasse spoon. As needed, add a few tablespoons of water so that the mix drops conveniently as a ribbon in two to three seconds. If the mix is too thin, add a few tablespoons of flour.

        2. Set the Color Control Dial of the Pizzelle Pro® to about 3 - 3 1/2 and bake using the red/green light cycle for timing. Alternatively, bake for approximately 45 seconds, open the lid briefly to examine the color, and bake longer as desired to create a darker/browner surface. The baking time can be shortened slightly by increasing the Color Control Dial reading about 1/2 unit.

        For those who want the cookies but do not want to make them, we have retail packages available in different brands and flavors. Inquire at your local Doris Italian Market & Bakery. Happy Shoppin' & Happy Eatin'!

        Sunday, November 29, 2009

        The Game of Bocce

        A great gift idea for the holidays is a bocce ball set. For those of you who do not know what bocce ball is, it is an ancient game developed by the Egyptians, Romans, and the Greeks. The modern day version was mainly influenced by the Roman version of the game. The game is played with 1 small ball (the 'jack' or the 'pallino') and 8 larger balls. The game can be played one on one (up to eight players with one ball each) or 2 teams of 2 or 4 players.

        There is an "open version" of the game which is popular and can be played anywhere, but a regulation bocce court is 76 feet long and 10 feet wide. You must make sure that playing surface is flat and level (packed dirt, gravel or grass are ideal).

      2. Divide players into two teams of one, two or four players each. Each team gets four balls, divided equally among the players.

      3. Have a player from the starting team stand behind the foul line (which is 10 feet from the throwing end of the court) and throw the small ball, or "pallina," toward the opposite end of the playing surface.

      4. Let the player then throw one of the larger balls, or "boccia," trying to get it as close to the pallina as possible without touching it.

      5. Have players from the opposing team take turns throwing their balls until one of the balls stops closer to the pallina than the starting player's ball. If they fail to do so, the starting team tries to outdo its first attempt.

      6. Let the starting players take their second turn if the opposing team gets closer to the pallina than the starting team without using all of their balls.

      7. Continue in this fashion until all eight balls have been thrown. The team with the closest ball gets one point for each of its balls that are closer to the pallina than the other team's closest ball.

      8. Keep in mind that if the two teams' closest balls are an equal distance from the pallina, no points are awarded.

      9. End the frame after all eight balls have been thrown and appropriate points have been awarded. The scoring team begins the next frame. If no team previously scored, the team that threw the pallina last begins the next frame.

      10. Play as many frames as needed until one team has a total score of 16 points.

        • The game is a lot of fun and perfect for a day out in great weather. Finding a bocce ball set is pretty easy. There are plenty of online store that sell them and even local stores in the mall or sporting good stores. For more information about bocce ball, check out

          Click on the image to the left to view basic dimensions for a bocce ball court.

          Saturday, November 28, 2009

          It's Christmas Time!

          Well by now, you are all eating left overs from Thanksgiving and sharing war stories from your recent Black Friday Tour of Duty. Yes, the yule tide time is upon us and we all are getting into the giving mood. There's a nice sense of accomplishment bringing a smile to someone. Whether it be through acts of kidness, gifts, or culinary talent, this time of year is about unselfishness behavior aside from the religious reasons.

          From now until Christmas, Doris Italian Market & Bakery will be posting often on it's blogger. Look for recipes, food suggestions, traditional information, Italian Gift Ideas, music to enjoy, and some anecdotes to read and share. It's a busy time for us, but more importantly, it is a time to share with loved ones and to make more blessed memories that will live in our hearts forever.

          Doris wishes you a merry rest of the year and hope that you make us part of it. Happy Holidays and keep checking our blog every day.

          Wednesday, November 25, 2009

          Happy Thanksgiving!

          As we celebrate Thanksgiving and approach the end of yet another year, I feel it is important that we, as individuals, reflect on what transpires in our lives. In the span of one year, so much happens. For example, in this past year, I lost a dear friend, I am expecting my first child, I reconnected with old friends, and have endured a challenging economic year. These experiences can likely apply to anyone. It's life. We deal with what we are given.

          Well I can surely say that I am thankful for the life I have been given. I am thankful for where I come from, I am thankful for the people in my life. I am ultimately thankful for the difficulties in my life that in the end, they make me wiser & stronger.

          I am thankful for neighborhood. Each Doris Italian Market & Bakery is a part of its neighborhood. Traditions have started and maintained by the members of its communities and store locations. From the Hollywood Fire Department getting its meat products from the store to Coral Springs residents rushing to get in the Christmas Eve photo before opening time.

          I am thankful for the loyalty of our customers and the relationships that have been forged by this. I have seen families grow. From children being born, I have watched many grow up and some eventually worked at their neighborhood Italian Market. In a time where we are all in a rush to live, I am thankful for the little things that actually matter a lot.

          We at Doris Italian Markets are thankful for our customers that choose to come to our stores when they have so many other choices. We are thankful that you have made us a part of your neighborhood and your lives.

          This Thanksgiving, as we all give thanks, let us remember to be thankful for our families and to the fact that the neighborhood is alive and well in South Florida. Happy Thanksgiving everyone! Be well & be safe.

          Sunday, November 15, 2009

          Doris Markets Loves the Arts!

          Everybody likes to be entertained. Even in these challenging economic times, we all need something to help us temporarily forget about our worries and preserve hope & happiness. That is why Doris Italian Market & Bakery has partnered with a local South Florida theater. The Coral Springs Center for the Arts has been providing high quality entertainment for years and Doris Italian Market & Bakery is proud to become a part of their tradition. In the past, Doris Markets has sponsored some great shows there including Frankie Valli, Al Martino, Doo Wop shows, Gilligan's Island, Beatlemania, and many more. In addition to these sponsorships, Doris has now become the center's official caterer and provides the signature buffet for its Comedy Club.

          There is much to do at the Coral Springs Center for the Arts. In addition to the theater shows and Comedy Club, the center hosts an Art Museum and conducts a Theater Camp for kids during the summer.
          For more information, check out their website at

          Stay tuned for future announcements pertaining to upcoming show sponsorships and drawings for free tickets to these shows.

          Thursday, November 12, 2009

          Fried Zucchini Flowers

          For those of you who like to have your own personal garden and grow summer vegetables, you probably have zucchini growing in it. Well for many of us who grew up in the Northeast, these summer gardens yielded some delicious veggies as well as bragging rights amongst your neighbors for the best tomato, eggplants, zucchini, etc.
          As for the zucchini, the edible flower blossom that adourns one end, is another delicious endeavor in itself. Many Italian traditional recipes have them stuffed. One way, which is arguably the most popular and most delicious is dipping the flower in batter and frying the zucchini flower. The saltiness and the crunchiness of the batter compliments the sweetness of the flower itself.
          Depending on the time of the year, these delicate flowers can be pricey or inexpensive. In South Florida, they can be obtained in boxes of about 100 flowers. If that is too much, get a couple of neighbors and share in this delicious item. Check with your local produce manager and inquire. They may not know what you are talking about, but if you are near a Doris Italian Market, come inquire because we KNOW what they are.
          I am posting a basic recipe for Fried Zucchini Flowers that serves about six. Please keep in mind that these are very fragile vegetables and should be utilized the day they are bought.
          • The first step, of course, is getting the zucchini flowers. Once obtained, keep them in your refrigerator (crisper section) until ready to be used.
          • When ready, wash them gently, pat them dry and remove the pistils.
          To make fried zucchini blossoms you'll need:
          • 18 zucchini blossoms
          • A pint (500 ml) whole milk, or a mixture of beer and milk
          • 3 heaping tablespoons flour
          • An egg, lightly beaten
          • Salt
          • Olive oil or lard, for frying
          Prepare the batter by combining the milk (and beer), flour and egg. Heat the oil.
          Lightly salt the zucchini blossoms, dredge them in the batter, fry them until golden, drain them on absorbent paper, and serve them hot.
          If you haven't ever tried them, trust me, you will be hooked! You will not be able to stop eating them. I can probably eat 18 flowers with ease!
          How do you like to prepare your zucchini flower? Share with us!

          Friday, November 6, 2009

          Dinner / Lunch For Two

          In today's fast paced lifestyle, people just do not seem to have enough time to have a good home cooked meal. The only option seems to order out or hit the drive-through on the way home. Well South Floridians do have another choice; Doris' Home Meal Replacement Program (HMR).

          If you want that home cooked meal but just don't have it in you to prepare, well don't fret. We can provide you with that home cooked quality with our wide selection of prepared foods. All you have to do is heat & eat. For $15.99 Doris' Home Meal Replacement includes:
          • 2 Entrees
          • 2 Starches
          • 2 Vegetables
          • House Salad or Soup of the Day for 2
          • Fresh Daily Baked Bread
          • Add $4 to include a bottle of Doris' Montepulciano Red Wine with your meal.

          Choices include lasagna, meatballs, sausage & peppers, pasta dishes, and chicken dishes. Excluded are any veal dishes, broccoli rabe, and stuffed eggplant.

          You can also win a free meal for two! Simply drop off your business card at your local Doris' Deli Department or fill out the form below and drop it off. One winner is picked weekly from each location. So Don't Cook Tonight! Visit your nearest Doris Italian Market & Bakery and leave the work to us.

          Thursday, November 5, 2009


          Ahhhh...... chestnuts roasting on a ..... uhhh, well nowadays they roast in our ovens, but the result is still the same. To this day, warm chestnuts are always present during our family get-togethers during Thanksgiving and Christmas time. We all look forward to having them at the table while we talk, play cards, and eat some more. In my family, we also expect my brother to eat enough of them to get the annual chestnut stomach ache. It wouldn't be the holiday season without it.

          Well for those of you who haven't had chestnuts or aren't sure how to prepare them, here is a quick how-to to try:
          1. Using a cutting board & knife, make 2 perpendicular cuts on the round side of the chestnut. Each chestnut should look like it has a "plus sign" carved into it. If you are a novice at handling a knife, use a short serrated blade.
          2. Spread the chestnuts evenly on a baking dish with the flat side down and drizzle water over the chestnuts with your fingers.
          3. Pre-heat your oven to 425 degrees and then place the baking dish in the oven as close to the heat source as possible.
          4. After roasting for 10 minutes, turn the chestnuts over.
          5. After a total of 20 minutes in the oven, the chestnuts are ready. Serve them hot, and if you baked them right, peeling them open should be easy.

          How do you prepare your chestnuts? Share with us!

          Tuesday, November 3, 2009

          Let Us Cook Your Holiday Turkey...

          For years, Doris Italian Market & Bakery has been providing families with the best cooked & fresh turkeys for Thanksgiving. Let us take the hassle out of the holidays so you can enjoy the day with your loved ones. Just click on the image below to view your choices, and then visit your nearest Doris location and place your order. For those who prefer to cook their own turkey, Doris is proud to provide House of Raeford & Bell & Evans fresh Turkeys. Inquire for pricing.
          Holidays are a big deal for our family and the food is always center stage. Don't get stuck in the kitchen! Let us make your holidays an event to enjoy and remember. Happy Holidays!

          These prices are for 2009 only!

          Saturday, October 31, 2009

          Does Italy Celebrate Halloween?

          Well it is Halloween in America and all across the country, children are dressing up and going door to door "trick or treating" for candy. While this practice is the norm for us Americans, its roots come from Europe when immigrants came to America bringing their cultural traditions.

          In Italy, Halloween has been becoming more and more popular and while children are not yet going door to door, Italians are spending more and more money on Halloween decorations and parties. All Saints Day is the more popular holiday which was created by Pope Boniface IV to replace the pagan holiday honoring the dead. Even today, the Catholic Church condemns the Halloween celebrations as an American pagan holiday despite its European origin.

          While its popularity grows in Italy, Halloween probably won't surpass All Saints Day as the dominant holiday but young adults are increasingly enjoying dressing up and being festive. This is a good indication that Italians are welcome to trying new festive cultures while never abandoning their own.

          The more festive holiday Italy observes that people dress up is Carnevale, which is Italy's version of Mardi Gras which occurs in the spring. The holidays haven't changed but how they are observed has. So in truth, All Saints Day is the main holiday in Italy while many still have costume Halloween parties. Halloween has become another money making opportunity for Italian businesses and it's appeal and profitability ensures it's growth, yet for a country where Catholicism is still highly influential, All Saints Day trumps devilish Halloween in Italy.

          For all of those going out tonight..... Have fun and be safe.

          Tuesday, October 27, 2009

          Espresso Machine Winner

          Congratulations to Muriel Reynolds of Pembroke Pines for winning the Saeco Espresso Machine! Keep checking our ads and blog for more give-aways.

          Sunday, October 18, 2009

          Eh Cumpari - Una Bella Canzone

          Eh, Cumpari! is a novelty song sung in a Southern Calabrese dialect. It is a cumalitive song where each version contains all the previous verses (like the 12 days of Christmas song). It was adapted from its traditional roots in 1953 and reached as high as #2 on the Billboard Charts.


          Thursday, October 15, 2009

          Stone Crab Claws ~ Tis the Season

          Today, October 15th, marks the start of the season for stone crab claws. Stone crabs are found along the Atlantic and Gulf Coasts, which makes Florida famous for harvesting them. They are mainly harvested off the southern tip of Florida’s peninsula from Sarasota to Fort Lauderdale. Since today is the first day fishermen are allowed to drop their traps, stone crab claws will be available to buy tomorrow, October 16th. Stone crabs are captured commercially with traps which are re-baited every other day. Florida law forbids fishermen taking the whole stone crab. They are allowed to take claws at least 2 3/4 inches long and are required to return stone crabs safely to the water. The stone crab can regenerate its claws three to four times.

          Stone crab claws are available in 4 sizes: Medium, Large, Jumbo, and Colossal. Stone crab claws are cooked immediately after harvest, and are then delivered fresh to Doris Market everyday. Fresh cooked can be eaten within three to four days if packed in ice or stored in the coldest part of a refrigerator. Be sure to freeze only claws that are completely intact and free from cracks in the shell. The shell will protect the meat for up to six months in the freezer. When you are ready to eat them, thaw the claws in the refrigerator. The quality will be compromised if they are thawed under running water or at room temperature.

          Stone crab claws can be accompanied by many different sauces depending on your tastes. The sweet meat of a Florida stone crab can be eaten unseasoned or paired with melted butter. You can pair stone crabs with a tartar sauce or cocktail sauce. A great sauce to pair the sweet meat with is a spicy mustard sauce, which we make homemade at Doris Market and is available at the Seafood Counter. There is an article in the Sun Sentinel Food Section today on these different sauces, which include recipes. Here is the recipe for the spicy mustard sauce thanks to Chef Mike Rakun at Truluck's Resturant in Fort Lauderdale.

          Spicy Mustard Sauce:

          - 1 cup Hellmann's Mayonnaise
          - 1/4 cup plus 2 tablespoons Coleman's mustard (dry mustard)
          - 2 tablespoons worcestershire sauce
          - 1 tablespoon A-1 steak sauce
          - 1/2 cup heavy whipping cream
          - 1/2 teaspoon kosher salt

          With an electric mixer on medium speed, mix mustard and mayonnaise. Add remaining ingredients and beat until mixture reaches a creamy consistency. Makes 1 1/4 cups.

          To crack the shell:

          Use a crab cracker or mallet (which can be purchased at Doris Market instore or online) or the back of a heavy spoon. Remove the cracked shell pieces, leaving the meat attached to the moveable pincer. Remember there is plenty of delicious meat in the knuckle of the claw.
          For your convenience we will crack the claws for you upon request.

          Serving amounts:
          About 2.5 pounds of cooked stone crab claws yield 1 pound of meat. 3 claws is an average amount per serving.
          Stone Crab Claws quick facts:
          -Firm texture
          -Sweet meat
          -Low fat
          -Extra lean

          The Stone Crab season lasts through May 15th, so make sure you stop by your local Doris Market and grab some stone crab claws while they are available.

          Sunday, October 11, 2009

          Lou Monte: Pasquale the Italian Pussycat

          And now, the sequel to Pepino the Italian Mouse; Pasquale the Italian Pussycat.

          Thursday, October 8, 2009

          Fresh Olives are in!

          It's that time of the year when fresh olives are available for those who wish to cure their own. The availability of fresh olives lasts until sometime in November so come to your nearest Doris Italian MArket & Bakery and get them while you can. Check with your Doris Italian Market Produce Manager about pricing and availability. If you need tips on how to cure your own olives, check our post from August this year or just click HERE.

          Wednesday, October 7, 2009

          Octoberfest - Italian Style

          While the Germans may have made their beer synonymous with the month of October, the whole world has adopted the month of October to enjoy beer in general. While Italy is known for its fine wines, the consumption of beer is rapidly growing; even though that amount does not yet rival its neighboring countries. So to help those who wish to observe Octoberfest with Italian beer, here are three beers that you can find at your nearest Doris Italian Market & Bakery.

          Peroni Beer is one of the oldest breweries in Italy. It was established in 1846 by Francisco Peroni and was acquired by SABMiller in 2003.

          While Peroni is the top selling beer in Italy, Moretti Beer, established in 1856, is quickly gaining ground. Available at Doris Italian Markets is the Standard Birra Moretti and La Rossa. If you get a chance to visit Italy, there are many microbreweries opening up throughout the country and the quality is said to be superior.