We’re deep into the thick of the holidays, and if you’re still looking for last-minute inspiration for an impressive holiday meal, Jersey City has plenty of local grocers and shops to help you finish the season strong. We consulted owners Will and Erica Messmer of Darke Pines – professionals and experienced home entertainers – for their tips and tricks on hosting a meaningful, low-stress holiday meal and shopping local this holiday season.
First, eliminate the misconception that great ingredients must be wildly expensive, even when shopping last minute. Although the star cuts take center stage in many butcher cases, there’s no need to blow your entire Christmas bonus on a holiday meal. Will Messmer knows this firsthand, running a whole-animal butcher shop that uses the entire animal, nose-to-tail.
“Being whole-animal means we have the widest variety of cuts available and a ton of moderately priced options,” Will shares. He recommends beef Delmonico as a boneless alternative to a pricey rib roast, petit tender, and sirloin filet as solid stand-ins for filet mignon.
His team’s personal favorite take-home secret? Boneless lamb roast or boneless saddle. “It’s very tender with a tasty fat cap, and you can stuff it with herbs and aromatics, tapenade, sausage, or whatever else you’d like,” he says.
He also recommends trying lamb shoulder this holiday season as a less expensive but delicious alternative to a leg or rack of lamb. Roasted slowly, it can yield a tender, flavorful, low-effort holiday meal (see below).
Second, buy quality ingredients. When shopping with local, thoughtfully curated shops and markets, you can trust that you’re getting the best bang for your buck. It only takes a little work to make a quality piece of meat or flavorful vegetable shine, often needing just a little salt, seasoning, and/or some herbs. Choosing quality over quantity can help you save a little extra cash and yield incredible, delicious, almost-effortless results.
Lastly, ask your butcher (or local salesperson) for their pro tips. Access to experienced knowledge and advice is one of the many perks of knowing your local expert and building great relationships that enrich the community.
Will points to other local purveyors, like Scale Fish Market, as great resources for shopping locally. They do all the hard work (like filleting, cleaning, and breaking down tough, tricky cuts) so you can take home the easiest, freshest, and tastiest ingredients for dinner. Their expertise makes it easy to trust your ingredients while also supporting your local community.
“We believe small businesses are the fabric of a community. They act as common ground and bring people together. Owners of small businesses are often our neighbors and sometimes our friends. We know their faces and we know their names, and they have a dual interest in seeing the community thrive—for them, it’s both personal and business,” Will says.Â
He and Erica point to a few other local shops that are a great choice to support this season, like the aforementioned Scale Fish Market for seafood, Scram for baked goods and pastries, Dame’s for great coffee, and Feliz Deliz, whose baked goods Darke Pines even carries in-store. Of course, it’d be remiss not to include their sister shop Downtowner on the list, particularly for the hosts and cooks in your life.
“Shopping with small local businesses means a lot to Erica and I, especially food businesses who source locally, pay attention to the quality and provenance of their food, and value their employees. Shopping with Darke Pines, Downtowner, and other similar small businesses means you believe in, and want to support, the food scene here. And it means you believe in Jersey City as your community and your home.”
Slow-Roast Holiday Lamb
Carefully score the fat on a large lamb shoulder with a criss-cross pattern. Place the lamb in your largest roasting pan and season generously with salt, pepper, and paprika. Make sure it’s coated evenly on all sides, then drizzle with olive oil, lemon juice, whole garlic cloves and some fresh herbs (rosemary or thyme are both excellent options, but use what you have!) Cover and chill, preferably overnight, to absorb flavor.
Roast the lamb at 325 for 4-5 hours, until the meat begins to fall away from the bone. Baste the roast occasionally, adding a little water to the pan if it seems dry. Broil it for a final 5-7 minutes until a golden crust appears, then remove the lamb from the oven and save the juices to drizzle on the side.