Prisco’s Family Market

1108 Prairie Street, Aurora, IL 60506 | 630-264-9400

Hours: Monday - Friday, 7 am to 8:30 pm | Saturday, 7 am to 8 pm | Sunday, 8 am to 7 pm

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Food Prep Tips to Ease Holiday Stress- Tuesday, December 5, 2017
  • Make it a cooperative meal. Why not split up the work of preparing a huge holiday meal by doing it cooperatively? This is more planned than potlucks, to which everyone brings whatever they fancy. For Christmas dinner, you will want to make sure that all the courses are covered, from appetizers to dessert. If every participant makes one or two items, no one comes to the event already feeling frazzled—or broke!

  • Don’t forget non-carnivores. If you’re going to be one of few vegan, vegetarian, or gluten-free eaters at a holiday meal, offer to bring a main dish to share. Make it a heaping helping, because everyone will want some of what you’re having. Look at this as a good thing: what better way to promote healthy food than by showing how delicious these kinds of dishes can be?

  • Make use of alternate sources. Why get bogged down making side dishes like mashed potatoes, stuffing, gravy, lasagna, and cranberry relish? Call our deli at 630-264-9400 and order homemade and ready to serve -- or heat and serve -- foods from us.

  • Do some basic food ahead. Prepare some of the food days early so that your dishes come together quick when you need them, saving time when assembling. Here are a few things you can accomplish ahead of time:

    • Bake winter squashes to prepare for making pies, stuffed squash dishes, and the like.

    • Cook, bake, or microwave potatoes or sweet potatoes.

    • Cook grains, including brown rice, and even quinoa which cooks quickly, simply because it’s one less thing to do when you’re cooking for company.

    • If any salad dressings or sauces are in the plans, it’s fine to make them a day or two ahead.

    • Make bread crumbs or croutons.

  • Don’t fight getting help. Too often we like to be the hero (or perhaps the martyr) professing a “don’t bother, I’ll handle it” attitude. If someone asks to help with a holiday meal, offer them a task or assign a dish to bring. If not enough volunteers are forthcoming, speak up and enlist some! If you ask politely and sincerely, most people would love to be part of the holiday preparation.


Why not make your own Christmas Stollen this year?- Tuesday, December 13, 2016

One of the most enjoyable aspects of the holidays is the food. In addition to their more formal religious and/or social significance, both Christmas and Thanksgiving are, quite simply, excuses to indulge ourselves, and most people will agree that desserts feature quite high on the list of must-haves for both occasions.

Thanksgiving has now come and gone, but Christmas is right around the corner. You still have about ten days before it officially arrives, so don’t procrastinate! Now is actually a great time to start planning which treats you are going to serve, and experiment a bit if you want to try something more exotic. For those of you who have not done a lot of baking in the past, it’s a great opportunity to hone your skills.

So, what are your options? To help get you thinking, here is a list of both common and traditional desserts.



Why not make your own Christmas Stollen this year?

Here is what you will need:

  • 1/2 cup raisins

  • 1/2 cup mixed candied fruit

  • 2 Tbsp. brandy

  • 3-1/4 cups all-purpose flour

  • 3/4 cup sugar

  • 3/4 cup almonds, ground

  • 2 tsp baking powder

  • 1/4 tsp baking soda

  • 1/2 tsp salt

  • 1/2 tsp cardamom, ground

  • 1/4 tsp ground nutmeg

You can find this recipe here.


Holiday Appetizer Ideas- Tuesday, December 6, 2016

It’s the season for holiday parties. You may be hosting one and the chances are good that you will be invited to one or more. Since these invitations often come with a request that you bring an appetizer to pass around, we thought we’d offer up a few suggestions.

Buffalo Cauliflower Bites with Cashew Ranch Dressing

Preparation: 15 min. Cooking: 35 min. Total: 50 min.

What you will need

  • 1 Cup chickpea flour

  • 4 fl. oz. non-dairy milk (more if needed)

  • 1 tsp garlic powder

  • 3 tsp onion powder

  • 1/2 tsp sea salt

  • 1 heads

  • 2 Tbsp. grapeseed oil (or coconut oil)

  • 4 fl. oz. hot pepper sauce

  • 1 Cup raw cashews, soaked for at least 2 hours, drained and rinsed

  • 4 fl. oz. non-dairy milk (more if needed)

  • 2 Tbsp. lemon juice

  • 2 Tbsp. apple cider vinegar

  • 3 tsp fresh chives or dill

  • 3 tsp fresh parsley

  • 3 tsp onion powder

  • 1 tsp garlic powder

  • 1/2 tsp sea salt


Dates - Stuffed & Wrapped 

Preparation: 15 min. Cooking: 20 min. Total: 35 min.

What you will need

  • 24 pecan halves

  • 24 large pitted dates

  • 2 Oz Parmigiano-Reggiano cheese

  • 1/4 lb. sliced prosciutto

  • freshly ground black pepper


Asiago-Rosemary Crisps

Preparation: 5 min. Cooking: 20 min. Total: 25 min.

What you will need

  • 1 Cup Asiago cheese, grated

  • 1/2 tsp dried rosemary or 2 tsp fresh minced rosemary


Oysters Rockefeller 
Preparation: 15 min. Cooking: 10 min. Total: 25 min.

What you will need

  • 1 packages, cooked according to directions

  • 1/2 Cup butter, melted and divided

  • 3 tsp fresh lemon juice

  • 3 tsp anise-flavored liquor

  • 1 1/2 tsp salt, hot

  • 24 shucked, fresh oysters

  • 1/4 Cup plain dry breadcrumbs

  • 6 bacon slices, precooked, crumbled


Hot Crab Dip

Preparation: 10 min. Cooking: 30 min. Total: 40 min.

What you will need

  • 1 Lb. cream cheese, softened

  • 3/4 Lb. crab meat, drained and flaked

  • 1/2 Cup shredded Parmesan cheese

  • 4 Tbsp. chopped green onions, chopped

  • 2 Tbsp. dry white wine (optional)

  • 2 tsp prepared horseradish

  • 1/4 tsp hot pepper sauce

  • 1/4 Cup sliced almonds

  • assorted crackers


Bacon Wrapped Sea Scallops 

Preparation: 15 min. Cooking: 5 min. Total: 20 min.

What you will need

  • 1 Lb. sea scallops, trimmed, rinsed, patted dry

  • 1 tsp lemon pepper

  • 1/2 Lb. bacon slices cut in half

  • toothpicks



A selection of Christmas cookies to try your hand at!- Tuesday, November 29, 2016

Home baking has become something of a lost art in this hustle, bustle world we live in, and we think it’s a good time to consider a day of baking for you and perhaps your children or grandchildren. It is a wonderful way to bond in the holiday season, and this way everyone feels that they have contributed to the family Christmas cookie collection.

See if one or more of these recipes might be added to your traditional list of Christmas Cookies.





Cinnamon Anise Cookies

Preparation:  15 min. Cooking: 10 min. Total: 25 min.

Ingredients needed
2 eggs
1 Pint shortening
1 Cup sugar
4 Fl Oz orange juice
2 tsp anise seed
1/4 Cup all purpose flour
3 tsp baking powder
3/4 tsp salt
1/2 tsp ground cinnamon
3 Tbsp. sugar

Eggnog Sparkle Cookies

Preparation:  120 min. Cooking: 10 min. Total: 130 min.

Ingredients needed
1 Cup salted butter, softened
1 Cup granulated sugar
2 large egg yolks
4 fl. oz. eggnog
1 1/4 Pint flour
2 tsp baking powder
1 tsp ground nutmeg
2 1/4 Oz red decorating sugar (1/3 cup)
1 tsp ground cinnamon

Rolled Sugar Cookies

Preparation:  20 min. Cooking: 8 min. Total: 28 min.

Ingredients needed
1 1/2 Cup butter, softened
1 Pint sugar
4 eggs
1 tsp vanilla extract
1 Pint flour
2 tsp baking powder
1 tsp salt


Coconut Snowball Cookies

Preparation:  20 min. Cooking: 10 min. Total: 30 min.

Ingredients needed
1 Cup unsalted butter, at room temperature
1/2 Cup powdered sugar
4 Tbsp. granulated sugar
2 tsp coconut extract
1 Pint flour
1/4 tsp salt
1/2 lb. white chocolate bar, chopped, or white chocolate chips
1 1/2 Pint sweetened shredded coconut

Pfeffernusse Cookies

Preparation:  15 min. Cooking: 15 min. Total: 30 min.

Ingredients needed
1 3/4 Pint all-purpose flour
2 tsp baking powder
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp baking soda
1/2 tsp salt (necessary)
1/2 tsp ground cloves, ground
1/2 tsp cardamom, ground
1/4 tsp black pepper, ground
1 Cup unsalted butter, softened
1 Cup sugar
4 Tbsp. dark molasses
1 egg
powdered sugar

Swedish Heirloom Cookies

Preparation:  15 min. Cooking: 20 min. Total: 35 min.

Ingredients needed
1 Cup unsalted butter, room temperature
1 Cup powdered sugar
1 1/4 Cup sorghum flour
1/2 Cup tapioca starch
2 tsp tapioca starch
1/2 Cup almond meal
3 Tbsp. almond meal
1/2 tsp salt
1 tsp vanilla extract



Spicing up a holiday side dish with family tradition.- Tuesday, December 15, 2015

One side dish that has found its rightful place in the hearts and stomachs of America is (depending on family tradition) called either stuffing or dressing. For simplicity we will use the term stuffing, but feel free to substitute "dressing" at any time you prefer.

Most often we think of this dish as a required side for turkey, but there are also those who will offer up stuffing as a part of a pork roast meal. Stuffing begins as a bland base of bread or rice which then invites embellishment. Depending upon your tastes, national blood line or family tradition, it’s the additional ingredients that make each type of stuffing unique and loved by each household. Ingredients such as sausage, nuts, fruit, mushrooms, and shellfish combine in countless permutations. In contrast to the more predictable turkey, stuffing is the frisky, occasionally outlandish, personality of the holiday table.

If you hale from our East Coast, oyster-stuffing may be your holiday tradition. Thanks to railroad distribution in the 19th century, oysters, and oyster stuffing, penetrated the middle of the country. Great gastronomical doyenne M.F.K. Fisher argued that it was probably a bigger deal in the middle of the country than along the coasts: "Not every man could buy [oysters], God knows, and a Middle Westerner was even prouder than a man from Down East to have those shell-fish on his feast-day."

Southerners, tend not to use the term stuffing and prefer "dressing". In the south, cornbread is used as the base rather than white bread, which delivers a livelier texture and flavor. Adding andouille sausage gives it a Cajun vibe, and green chiles provides a Southwestern inflection.

Looking for some different ideas this holiday season? Why not give one of these recipes a try? Who knows, it might just start a whole new tradition in your family.


Cornish Hens with Bacon Stuffing


Crown Roast of Lamb with Cornbread Stuffing


Crown Roast of Pork with Walnut-Rhubarb Stuffing


Dried Fruit Stuffing


Garden Vegetable Stuffing


Glace Pineapple Poultry Stuffing


Holiday Berry Stuffing


Kluss' Pineapple Stuffing for Ham


Lamb Chops with Cinnamon Raisin Stuffing


Oyster Stuffing


Pomegranate Sausage Stuffing


Pork Roast with Herb Stuffing


Rack of Lamb with Orange Carrot Stuffing


Roast Chicken with Apple Stuffing and Cider Sauce


Roast Chicken with Spiced Winter Vegetable Stuffing


Roast Goose with Apricot & Currant Stuffing


Roast Goose with Cranberry Orange Stuffing


Roast Turkey with Cranberry-Sausage Stuffing


Ted's New England Turkey Stuffing


Turkey Breasts with Dried Fruit Stuffing



Some great cheeses to consider for your upcoming Holiday parties.- Tuesday, December 2, 2014

With the party season coming into full swing, I thought this might be a great time to share a bit more about some of the things we’ve learned about fine cheese. It’s a very good idea to have some variety of cheese on hand any time, but for the next month or so it would be a shame not to be prepared for guests. Here is a list of some surefire winners to have on hand, all available in our specialty cheese shop across from the deli case.


Brie is the best known French cheese and has the nickname "The Queen of Cheeses". Brie is a soft cheese named after the French region Brie, where it was originally created. Several hundred years ago, Brie was one of the tributes which had to be paid to the French kings.

True French brie (for French consumption) cannot be exported to the US. Considered by purist to be the finest Brie, it is made with raw cow's milk -- and that's why these cheeses are unavailable in the United States. They don't meet our government's 60-day aging requirement for raw-milk cheese.

Brie that is exported to the US is produced from whole or semi-skimmed cow's milk. Rennet is added in to raw milk and heated to a temperature of 98.6°F to obtain the curd. The cheese is then cast into molds; several layers of cheese are filled into a mold and then kept for around 18 hours. After this the cheese is salted and aged for minimum of four weeks. Check this week’s ad for three featured brie cheeses, all worth having on your cheese platter.

Brie cheese is slightly pale in color with a grayish tinge under a rind. Its flavor varies depending upon the ingredients added while producing the cheese. In order to enjoy the taste fully, Brie must be served at room temperature.

Wines and Beers to pair with brie: Champagne, Montrachet, and Corton-Charlemagne. Beer lovers will enjoy wheat beers from Belgium and Germany, usually called weissbier or hefeweizen.


Cotswold is named after the picturesque region in southwest England, known for its rolling hills and lush pastures. Similar to Cheddar, it has a creamy, smooth texture that melts in the mouth. Chive and onions are added giving it a distinctive flavorful enhancement that melts well. Cotswold goes well with grilled meats, especially burgers, and on baked potatoes. Cotswold is served in pubs in England on toast or rustic bread.

Suggested Pairing: Brown Ale or Shiraz

Blue D’Auvergne

Produced in the mountainous region of Auvergne, this cheese tends to be milder, creamier, less salty and more approachable than other French blue cheeses. Aged for about four weeks, it has a natural rind, often with some white surface mold. Typically buttery and moist, the flavor is spicy, but not sharp or biting. Hints of grasses and wild flowers prevail on your tongue. Serve atop a burger or in salads. Bleu d’Auvergne is wonderful warmed in a mushroom cap or crumbled on a meatloaf.

Suggested Pairing: Red Bordeaux or Porter


A Hardy French Gouda, The Mimolette is a most unusual cheese, spherical like an Edam but with a rough, moon-like surface and a bright orange interior. It resembles a melon when cut open. The texture is firm and oily and the color a vivid orange. With ageing it slowly hardens and dries and the color changes from carrot to orange-brown. It has a firm texture with a very nutty flavour and a thick brown-gray crust.

Suggested pairings: Chianti and Sangiovese and Port, Acme Brown Ale


Huntsman is the combination of two British cheeses: Double Gloucester and blue Stilton. It is a trademarked name, owned by the Long Clawson Dairy, which is located in Nottingham. The cheese is made by alternating layers of these two classics. The layering is done by hand and is a very labor-intensive process. The result, however, is a striking combination of fudgy, rich, tangy and earthy sensations. Because of its layering, the appearance is gorgeous on a cheese tray.

Suggested Pairing: Nut Brown Ale or Shiraz

Wensleydale with cranberries

Pasteurized cow’s milk is used in this handmade cheese. Drawn from cows that graze on sweet limestone pastures around the Yorkshire area of upper Wensleydale, the cheese is young, mild and clean, with a honey aftertaste. Wensleydale with Cranberries uses only all-natural ingredients. Great for a sweet dip, stuffed in phyllo dough, or on a beautiful cheese plate. This would also be delicious on a turkey sandwich. Wonderful crumbled in a salad with balsamic dressing.

Suggested Pairing: Lambic beer or fruit-based wines


Have a very “Cheesy” holiday season.

~ Bridget