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Crown
News
THE CROWN MARKET IS CELEBRATING 70 YEARS as "The Good Food Store" and we invite you to be part of the fun! We've been keeping the tradition of Kosher since 1940,and in honor of this milestone,we're sharing our success with our customers and the community for the next 70 days in 4 fun ways:
 DAILY 70¢ ITEMS |
 $70 GIFT CARD GIVEAWAYSWEEKLY! |
 CAKE FOR EVERYONE |
 70 ACTS OF KINDNESS |
| Read More > |
 HKC WILL CERTIFY THE CROWN MARKET’S BAKERY
The Crown Market is pleased to share that effective October 10th , the Hartford Kashrut Commission (HKC) will endorse and certify as kosher the Crown’s in-store bakery. In addition, a new glatt kosher fresh meat department will be established. Read the full article >
Welcome to The Crown Community! As a
shopper of The Crown, you have come
to love our friendly and comfortable
shopping environment, great selection
of items and attentive service. We are
proud to extend this personalized service
to our website by providing an ever
changing community page with tips and
recipes from our talented chefs and
staff, in addition to keeping you up
to date with special promotions and
community events. Visit often to see
what is New At The Crown!
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Recipe
of the Week 9-6-09
Look
for a weekly recipe that highlights
one or more of our sale items.
Try
something new and save.
Bubbe's Brisket with
Tzimmes
Yield: Makes 8 to 10 servings
1 (6- to 7-lb) brisket
1 3/4 teaspoons salt
1 teaspoon black pepper
3 tablespoons olive oil
4 cups chicken stock
3/4 cup Sherry vinegar
2 lb carrots, peeled and cut crosswise
into 2-inch-long pieces
4 medium sweet potatoes, peeled and
cut into 2-inch pieces
2 3/4 cups dried pitted prunes
Put oven rack in middle position and
preheat oven to 350°F.
Pat brisket dry and rub all over
with 1 teaspoon salt and 1/2 teaspoon
pepper. Heat oil in a 17- by 11-inch
heavy roasting pan (3 inches deep)
over moderately high heat, straddled
across 2 burners, until hot but not
smoking, then brown brisket, starting
with fat side down, on both sides,
about 5 minutes per side. Remove from
heat, then add stock and vinegar to
pan. Cover pan tightly with heavy-duty
foil and braise brisket in oven 2
hours. Add carrots and potatoes to
pan and braise, covered, 1 hour. Add
prunes and braise, covered, until
meat is fork-tender, about 30 minutes
more. Cool meat, uncovered, to room
temperature, about 1 hour, then chill,
covered, at least 12 hours.
Put oven rack in middle position
and preheat oven to 350°F.
Transfer brisket to a cutting board
and slice across the grain about 1/4
inch thick. Discard as much fat as
possible from surface of vegetables
and sauce, then return sliced meat
to pan and reheat, covered with foil,
until heated through, about 40 minutes.
Sprinkle with remaining 3/4 teaspoon
salt and remaining 1/2 teaspoon pepper,
then arrange meat with tzimmes and
sauce on a large platter.
Recipe
of the Week 8-30-09
Look
for a weekly recipe that highlights
one or more of our sale items.
Try
something new and save.
Gourmet Burgers
For BBQ twist, try offering
some gourmet topping for your burgers
for an extra something special.
Italian Burgers
Mix in ½ Pesto into ground
chuck, then form patties.
Top with roasted red peppers, let,
tomato, and fresh basil.
Mexican Burgers
Top burger with guacamole, salsa,
lettuce, tomato, onion
Optional: sliced jalapenos
Garden Ranch Burgers
Min in 1 packet Ranch seasoning into
1 lb. ground chuck, then form patties.
Top with fresh spinach, cucumbers,
tomato, onion and sprouts. Top with
humas and ranch dressing.
Recipe
of the Week 8-23-09
Look
for a weekly recipe that highlights
one or more of our sale items.
Try
something new and save.
Honey Mustard Salmon
For the vinaigrette:
3 tablespoons white wine vinegar
2 tablespoons coarse- or whole-grain
Dijon mustard
1 small shallot, finely chopped
2 tablespoons honey
1/2 cup olive oil
Salt and freshly ground black pepper
For the salmon:
4 (6- to 8-ounce) salmon fillets,
1 to 1 1/2 inches thick, with the
skin
Olive oil
Salt and freshly ground black pepper
Vinaigrette:
Whisk the vinegar, mustard, and shallot
together in a medium bowl. Gradually
whisk in the honey, then the oil,
until the dressing is emulsified.
Season to taste with salt and pepper.
(The vinaigrette can be made a few
hours in advance, covered, and kept
refrigerated. Bring to room temperature
and whisk or shake well before serving.)
Salmon:
1. Heat your grill to high.
2. Brush the fish on both sides with
oil and season with salt and pepper.
Grill the salmon skin side down until
the skin is lightly charred and crisp,
4 to 5 minutes. Turn the fillets over,
reduce the heat to medium or move
to a cooler part of the grill, and
cook until just cooked through but
not falling apart, 2 to 3 minutes
more.
3. Remove the fish to serving plates
or a platter and spoon a few tablespoons
of vinaigrette over each fillet. Serve
immediately.
Recipe
of the Week 8-16-09
Look
for a weekly recipe that highlights
one or more of our sale items.
Try
something new and save.
Classic Summer
Gazpacho 
Ingredients
1 cucumber, halved and seeded, but
not peeled
1 red bell pepper, cored and seeded
1 green bell pepper, cored and seeded
4 tomatoes
1 red onion
3 garlic cloves, minced
23 ounces tomato juice (3 cups)
1/4 cup white wine vinegar
1/4 cup good olive oil
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper
Directions
Roughly chop the cucumbers, bell peppers,
tomatoes, and red onions into 1-inch
cubes. Put each vegetable separately
into a food processor fitted with
a steel blade and pulse until it is
coarsely chopped. Do not overprocess!
After each vegetable is processed,
combine them in a large bowl and add
the garlic, tomato juice, vinegar,
olive oil, salt, and pepper. Mix well
and chill before serving. The longer
gazpacho sits, the more the flavors
develop.
Recipe
of the Week 8-9-09
Look
for a weekly recipe that highlights
one or more of our sale items.
Try
something new and save.
Fresh Peach
Sundaes
Makes 4 Sundaes
Prep Time: 20 mins
Vanilla Ice Cream
Compote:
4 large peaches, peeled, sliced
1/2 cup Essencia (orange Muscat wine)
or late-harvest Riesling
1/2 cup sugar
2 teaspoons fresh lemon juice
For compote:
Mix all ingredients in medium bowl.
Let stand 10 minutes and up to 1 hour,
tossing occasionally.
Serve ice cream with compote.
Recipe
of the Week 8-2-09
Look
for a weekly recipe that highlights
one or more of our sale items.
Try
something new and save.
Grilled Lemon
Parsley Veal Chop
Serve with Roasted Red Bliss Potatoes
and
Steamed Vegetables. (Both available
at The Five O'Clock Shop) Pair
with a dry white wine, such as a New
Zealand Savauginon Blanc.
Makes 6 servings
Veal
1/2 cup olive oil
6 tablespoons fresh lemon juice
1/3 cup chopped fresh Italian parsley
3 garlic cloves, crushed
1 tablespoon minced fresh rosemary
6 8- to 10 veal chops, each about
1 inch thick
Topping
3 tablespoons chopped fresh Italian
parsley
1 tablespoon grated lemon peel
1 1/2 teaspoons minced fresh rosemary
1 teaspoon minced garlic
For veal:
Whisk first 5 ingredients
in small bowl to blend. Arrange veal
chops in 15x10x2-inch glass baking
dish. Sprinkle chops on both sides
with salt and pepper. Pour marinade
over chops; turn to coat. Cover and
refrigerate at least 6 hours or overnight,
turning occasionally.
For topping:
Stir together Italian parsley,
lemon peel, rosemary, and garlic in
small bowl to blend.
Prepare barbecue (medium-high heat).
Remove chops from marinade and sprinkle
generously with salt and pepper. Grill
chops until cooked to desired doneness,
about 6 minutes per side for medium-rare.
Transfer chops to serving platter;
sprinkle each with topping.
Recipe
of the Week 7-26-09
Look
for a weekly recipe that highlights
one or more of our sale items.
Try
something new and save.
Corn Pudding
Makes 8 Servings
Prep Time: 20
minutes
Cook Time: 45 minutes
Ingredients:
1/4 pound (1 stick) unsalted butter
5 cups fresh yellow corn kernels cut
off the cob (6 to 8 ears)
1 cup chopped yellow onion (1 onion)
4 extra-large eggs
1 cup milk
1 cup half-and-half
1/2 cup yellow cornmeal
1 cup ricotta cheese
3 tablespoons chopped fresh basil
leaves
1 tablespoon sugar
1 tablespoon kosher salt
3/4 teaspoon freshly ground black
pepper
3/4 cup (6 ounces) grated extra-sharp
cheddar, plus extra to sprinkle on
top
Directions:
Preheat the oven to 375 degrees F.
Grease the inside of an 8 to 10-cup
baking dish.
Melt the butter in a very large saute
pan and saute the corn and onion over
medium-high heat for 4 minutes. Cool
slightly.
Whisk together the eggs, milk, and
half-and-half in a large bowl. Slowly
whisk in the cornmeal and then the
ricotta. Add the basil, sugar, salt,
and pepper. Add the cooked corn mixture
and grated cheddar, and then pour
into the baking dish. Sprinkle the
top with more grated cheddar.
Place the dish in a larger pan and
fill the pan 1/2 way up the sides
of the dish with hot tap water. Bake
the pudding for 40 to 45 minutes until
the top begins to brown and a knife
inserted in the center comes out clean.
Serve warm.
Recipe
of the Week 7-19-09
Look
for a weekly recipe that highlights
one or more of our sale items.
Try
something new and save.
Chocolate
Chip Ice Cream Sandwiches
Makes 6 Sandwiches
Prep Time: 20
minutes
Ingredients:
1 pkg Crown's Chocolate Chip Cookies
SALE: $3.29
6 Scoops Bryers Ice Cream, softened
SALE: BUY
ONE GET ONE FREE
Choose from Vanilla, Chocolate
Chip, Fudge Swirl, or Coffee
Optional:
Chocolate Chips, Sprinkles, or Nuts
For Assemebly:
Lay 6 cookies upside down on a cookie
sheet.
Scoop 1 medium scoop of Bryer's Ice
Cream onto each cookie.
Top with remaining six cookies, right
side up, and press slightly to even
ice cream.
Roll sandwiches in optional toppings,
chocolate chips, sprinkles, or nuts.
Return sandwiches to cookie sheet
and freeze until solid 10-15 minutes.
Enjoy immediately or wrap individually
in plastic wrap for later use.
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