You know you’re in a special kind of grocery store when the sign greeting your arrival is in Latin. But this is the case with Dorothy Lane Market, a store that manages to be both sophisticated and accessible at the same time.
The DLM story began in the early 1940s, when produce wholesaler Calvin Mayne married Vera Jane Pacey, the owner of a small fruit stand. Their son, Norman, would go on to open a fruit stand at the corner of Dorothy Lane and Far Hills Avenue that would go on to become Dorothy Lane Market.
From the beginning, DLM has embodied an ethic of serving the community. During a blizzard in 1950, the store remained open when other establishments closed so locals could get needed supplies. Norman did the same during the blizzard of 1978, saying, “We couldn’t close because it was a part of our heritage from 1950 to stay open.”
DLM may not regularly face blizzards, but the store remains focused on the needs and interests of the community. The store offers a cooking school, dedicated Certified Specialists of Wine, and one of the most popular arrays of gourmet food in the area. Additionally, the store’s signature Killer Brownie remains the store-bought delicacy you can take to a party and leave in the store clamshell container, letting everyone know you brought the real thing.
It’s a long way from the little fruit stand where it began, but DLM remains an integral part of the Dayton community.
Pumpkin Gingerbread
Ingredients:
3 cups sugar
1 cup vegetable oil
4 eggs
2/3 cup water
1 (15-oz) can DLM Organic Pumpkin
2 tsp ground ginger
1 tsp cinnamon
1 tsp nutmeg
1 tsp cloves
1 tsp allspice
3½ cups flour
2 tsp baking soda
1/2 tsp baking powder
1½ tsp salt
Directions:
Preheat oven to 350°F.
In a large bowl, mix sugar, oil, eggs, and water. Beat in the pumpkin and spices. Set aside.
In another bowl, sift the flour, baking soda and powder, and salt. Add the dry ingredients to the wet ingredients and stir until just mixed.
Pour into 2 greased or parchment-lined 5×9-inch loaf pans. Bake for 1 hour or until bread tests done.
Freezes beautifully.
Sauerkraut Balls
Ingredients:
Sauerkraut Balls
½ lb mashed potatoes
1 cup Sauerkraut, drained well
1 egg yolk
2 Tbsp whole grain mustard
1 Tbsp green onion, minced
Salt and pepper to taste
1 cup flour
1 tsp seasoned salt like Lawrys
1 egg
1 Tbsp milk
1.5 cup bread crumbs
Oil for frying
Sour cream mustard sauce
¾ cup sour cream
¼ cup Whole grain mustard
1 Tbsp parsley, minced
Directions:
Place the mashed potatoes in a mixing bowl. Add the sauerkraut, egg yolk, mustard, and chopped green onion. Mix well and season to taste with the salt and pepper. Form the balls using the small scoop (approximately 2 Tbsp). Place on a parchment-lined sheet pan and chill for at least 30 minutes.
Set up a breading station by seasoning the flour with seasoned salt in a shallow bowl. In a separate bowl, whisk the eggs with milk. In a shallow bowl or plate, fill with the bread crumbs. Roll each cold ball into the flour, then the egg wash, and roll in the breadcrumbs. Fry until golden brown and delicious, about 2 -3 minutes. Serve with sauce if desired.