Wednesday, NOVEMBER 27, 2019 | THANKSGIVING EXTRA | PAGE 1
Thanksgiving Extra
Doing the most good
The Albert Lea Salvation Army hosts its annual Thanksgiving community dinner the day before Thanksgiving in the Fairlane building at the Freeborn County Fairgrounds. Colleen
Harrison/Albert Lea Tribune
Volunteers enjoy giving back, especially during the holidays By Colleen Harrison
colleen.harrison@albertleatribune.com
T
wo area women have a combined 20-plus years of volunteering under their belts. Marilyn Zimmerman and Grace Bos, both of Hollandale, first got started with volunteering through their church, Hollandale Christian Reformed Church. They started with serving suppers in Austin for the Salvation Army, before being able to focus on the Albert Lea area a few years later. Bos has been volunteering with the Salvation Army for about 20 years, and Zimmerman said she got more into volunteering weekly after retiring a few years back. Now, the two friends volunteer
“We’ve been so blessed to be able to give back and help somebody. After all, we’re supposed to love one another.” — Grace Bos, Salvation Army volunteer weekly to help prep, serve and clean up one of the daily meals the organization offers. “Being with those people, you see the appreciation,” Bos said. “When you’re actually there all the time, ... I’m impressed with how organized it is,” Zimmerman added. The two women credited Joyce Theis, meal site chef and food pantry coordinator for the Salvation Army in Albert Lea, with keeping everything running so smoothly. Zimmerman and Bos also help with the annual Salvation Army Thanksgiving community meal, which takes place the day before Thanksgiving. They said they start prepping Monday for the Wednesday meal, before showing up that day to help serve and clean up. They said a lot of their Salvation Army regulars come to the Thanksgiving meal, plus plenty of others, as the dinner is open to the public. “It’s nice to see the regulars at Thanksgiving,” Bos said. “They’re very appreciative.” “There are some who, without Joyce offering this, they wouldn’t have a Thanksgiving meal,” Zimmerman said. Bos and Zimmerman also volunteer to ring bells for the organization each year, as a part of its Christmas red kettle fundraising campaign. The pair encouraged others to do so, as they said it’s easy to sign up
Albert Lea High School students Emily Taylor and Katie Funk ring bells for the Salvation Army last year at Hy-Vee as members of the high school’s National Honor Society. Different organizations and businesses, as well as individuals, are welcome to volunteer to ring bells for the Salvation Army at different locations. for a time slot, and it really isn’t a big time or energy commitment. Plus, the majority of the money raised benefits those struggling, they said. “The money they take in goes back to those in need,” Zimmerman said. “It’s not going back to a corporate office, but meeting the needs of those in the community.” There are always other ways to help, too, Zimmerman and Bos said. Hats, coats, mittens/gloves and other winter items are always needed. Zimmerman said her church has made quilts before and donated them. The meals the Salvation Army serves just about every day of the week could likely use volunteers, too, and two-hour slots can be assigned. Volunteering helps keep the focus off themselves, Zimmerman said. “It’s a good eye opener,” she said. “I’m impressed with how happy and family-oriented the people who come through are. It seems they’re a family unto themselves in a way.” “You don’t always think of Albert Lea having homelessness,” Boss said. “We’ve been so blessed to be able to give back and help somebody. After all, we’re supposed to love one Marilyn Zimmerman, left, and Grace Bos are friends who volunteer through the Salvation Army. another.”
Page 2 | THANKSGIVING EXTRA | Wednesday, NOVEMBER 27, 2019
Elevate your holiday cooking with these seasonal skillet dishes The rush of the holiday season — shopping for gifts, decorating the house, hosting loved ones and other added obligations — can be challenging. Restore balance and holiday cheer by treating yourself and others who are home for the holidays to a no-fuss, relaxing dinner that feels celebratory. Supported by a menu that can be prepared entirely using a skillet, you can easily add to the joyful holiday spirit while also lowering stress levels typically associated with this time of year. Start with a main course like Seared Salmon with Pine Nut, Caper and Fennel Topping, which can go a long way toward building a tasty holiday meal. Paired with Long-Cooked Green Beans with Tomatoes and Garlic, the savory salmon and complementary side can be on the family table in less than an hour then capped off by a seasonal Stovetop Apple Pie. These dishes and more can be created for holiday festivities with the help of kitchen equipment like Anolon Advanced Home skillets, part of a collection designed for everyday cooking with heavy-gauge hard anodized aluminum construction for durability and even heating. With a triple-layer, sapphirereinforced interior that resists chipping, the cookware offers durability and easy cleaning along with features like nonstick exteriors, convenient volume markings for saucepans and stockpots, and comfortable SureGrip handles. Find more inspiration and the right kitchen equipment to make the holiday season special at Anolon.com.
Seared Salmon with Pine Nut, Caper and Fennel Topping
1 shallot, finely chopped (about 3 tablespoons) 1/2 medium fennel bulb, cored and finely chopped 3 tablespoons drained capers 1 1/2 teaspoons fresh orange zest 2 tablespoons thinly sliced fresh basil 1/2 teaspoon, plus 1/8 teaspoon, salt, divided 4 skin-on salmon fillets (6-7 ounces each) 1/4 teaspoon ground black pepper Directions Heat nonstick skillet over medium heat. Add pine nuts and cook, shaking pan often, about 4-5 minutes until lightly browned. Transfer pine nuts to medium bowl. In same skillet over medium heat, heat 1 tablespoon oil. Add shallot and fennel; cook, stirring occasionally, 3 to 4 minutes until slightly softened. Add capers and cook 1 minute. Transfer to bowl with pine nuts. Stir in remaining oil and orange zest. Let cool 5 minutes before adding basil and 1/8 teaspoon salt; reserve. Season salmon with remaining salt and pepper. Heat skillet over medium heat until hot. Add salmon, flesh-side down, and cook 5 minutes until nicely browned. Flip salmon and continue cooking 4-5 minutes until skin is crisp and salmon is cooked through but still slightly translucent in center. Place one salmon fillet on each of four serving plates; top each with pine nut mixture.
Long-cooked Green Beans with Tomatoes and Garlic
Recipe courtesy of Anolon Gourmet Cookware Yields 4 servings
Ingredients 2 tablespoons extra-virRecipe courtesy of Anolon gin olive oil Gourmet Cookware 1/4 cup yellow onions, Yields 4 servings minced 3 cloves garlic, thinly sliced Ingredients 1 1/2 pounds green beans, 1/2 cup pine nuts 2 tablespoons olive oil, ends trimmed divided 3 large ripe tomatoes,
Seared Salmon with Pine Nut, Caper and Fennel Topping. Provided
Long-cooked Green Beans with Tomatoes and Garlic.
peeled, seeded and chopped 1/2 teaspoon ground cinnamon or apple pie spice Salt, to taste 6 medium Granny Smith Freshly ground black pepper, to taste apples, peeled, cored and cut into eight wedges each 1 refrigerated pie crust Directions 2 teaspoons cream In nonstick skillet over medium heat, warm olive Directions oil. Add onions and cook until In nonstick skillet over soft, stirring occasionally, low heat, melt butter; 7 to 10 minutes. Add garlic remove from heat. Stir in and continue stirring 1 1/2 cup sugar and cinnaminute. Add green beans mon. Arrange apple wedges and tomatoes; cover and evenly in skillet, overlapcook over low heat until ping as needed. green beans are soft, 25 Heat oven to 350 F. minutes. In skillet over medium Season with salt and heat, cook sugar mixture pepper, to taste. Cook, until it is light amber in uncovered, until liquid is color and bubbly, 8-10 almost gone, 2-3 minutes. minutes. Carefully place pie crust on top of apples; cut few Stovetop Apple Pie Recipe courtesy of Anolon slits in pastry to allow air to escape. Brush pastry Gourmet Cookware with cream and remaining Yields 1 10-inch pie sugar. Bake 25-30 minutes, or until crust is golden Ingredients brown and apples are 6 tablespoons butter 1/2 cup, plus 2 teaspoons, tender. Serve warm or at room temperature. sugar, divided
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Wednesday, NOVEMBER 27, 2019 | THANKSGIVING EXTRA | Page 3
Cooking for your holiday crowd Decorations and shopping draw much of the attention come the holiday season, and rightfully so. But many people’s fondest holiday memories occurred around the dinner table during meals with friends and family. Holiday foods tend to be rich, flavorful and time-consuming to prepare. However, all the effort is usually worth the satisfied smiles on the faces of loved ones. Planning holiday meals is challenging, and hosts often doubt if they have enough food for everyone. No one wants guests to leave feeling hungry, nor do they want to have tons of leftovers, much of which will inevitably end up in the trash. Determining how much food to serve involves figuring out a few key items, including the mix of guests (ratio of children, men and women), the length of the occasion, the timing of the event, and the type of meal one plans to serve. For example, if the holiday gathering is an after-dinner cocktail party, hosts can get away with offering very little food. However, hosts of holiday dinners have a lot more food to prepare.
To get started, consider these general guidelines, courtesy of Allrecipes.com and The Spruce, a home living resource. • Think about which foods you plan to serve. Popular foods tend to go more quickly than other items, so serve more than the general portion guidelines suggest. Shellfish appetizers, roasted or mashed potatoes, wings, and slices of rich meat are examples of popular fare. • The more foods you offer, the smaller the portion sizes can be. But because guests will likely want to try all the offerings, expect the average person to consume more food per individual when several foods are offered. • Most people will eat two to three portions each of appetizers or snacks. In fact, appetizers (for a hungry crowd) may be consumed in greater abundance than subsequent courses. • Average portion sizes for each guest include: 3 ounces of dips; 3 ounces of salad; 6 ounces of meat or main entrée; 5 ounces of starch; and 11⁄2 pieces of dessert. These estimates can be used to calculate how much food will be needed.
Holiday foods tend to be rich, flavorful and time-consuming to prepare. However, all the effort is usually worth the satisfied smiles. Provided • Think about adding “safety” items to the menu that can be pulled out in a pinch and don’t require much prep work. These
can include cheese and crackers, extra bread, nuts, olives, or pretzels. Hosts who are overly concerned that guests may
go overboard can tame portion sizes by hiring servers who can oversee buffet lines. Otherwise, serve guests plated meals
directly from the kitchen, from which hosts can dole out the right amount of food to ensure everyone gets enough to eat.
Eco-friendly gift options that will be kind to loved ones and the planet
The saying “the more the merrier” certainly applies during the holiday season. But during a season of big gifts, extra food and travel, “more” can exact a heavy toll on the environment. According to Stanford University, Americans generate 25 percent more trash between Thanksgiving and New Year’s Eve than during the rest of the year. While no one wants to take anything away from the spirit of holiday season, everyone can take steps to make the holidays more eco-friendly. In fact, there are various eco-friendly gifts that can make great presents and benefit the environment at the same time.
ship products from long distances or even overseas.
Give climate-friendly stocking stuffers
Companies like Cool Effect offer gifts for those looking to offset carbon emissions through clever funding. People can buy and offer gifts that correlate to packages like Costa Rican wind power or the “poo package,” which funds biogas digesters for family farms in India that capture methane emissions from cattle dung.
Get crafty
Gifts from the kitchen or ones made by the giver can be crafted from sustainable materials. They also show Purchase how you care by taking the experiential gifts time to customize a gift for When making holiday the recipient. shopping lists, think of During a season of big gifts, extra food and travel, “more” can exact a heavy toll on the environment. Provided gifts that offer experiences Avoid gag rather than material goods. or useless gifts Gifts that involve experiSelect gifts only with utilences, such as going to a ity in mind. Skip purchases sporting event or attend- that are made only to beefing a play or musical, de- up the look of presents crease reliance on wrap- under the tree or to make ping paper. Such gifts also it appear that gifting was reduce clutter in the recipi- more generous. Items that ent’s house and conserve a person cannot or will not the resources otherwise use will ultimately be relused to manufacture al- egated to the trash, which ternative items that would is wasteful. have been purchased. Experiential gifts that also Wrap in reusable tap into environmental pur- materials suits, such as touring with Fancy wrapping paper an animal rescue group, certainly looks nice, but or accommodations at a choose other materials carbon-neutral hotel can that can be reused. Look be an added bonus. for decorative tins, boxes, fancy gift bags, and other Opt for items that can be reused for locally made gifts years to come. Select gifts made by local Sustainability is possible artisans or companies that during a season of excess operate domestically. This when gift givers shop and cuts down on the carbon wrap gifts with the environemissions from having to ment in mind.
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How to safely roast stuffed turkey A food thermometer should be used to ensure a safe minimum internal temperature of 165 °F has been reached to destroy bacteria and prevent foodborne illness. Many variables can affect the roasting time of a whole turkey: • A partially frozen turkey requires longer cooking. • A stuffed turkey takes longer to cook. • The oven may heat food unevenly. • Temperature of the oven may be inaccurate. • Dark roasting pans cook faster than shiny metals. • The depth and size of the pan can reduce heat circulation to all areas of the turkey. • The use of a foil tent for the entire time can slow cooking. • Use of the roasting pan’s lid speeds cooking. • An oven cooking bag can accelerate cooking time. • The rack position can have an affect on
even cooking and heat circulation. • A turkey or its pan may be too large for the oven, thus blocking heat circulation.
Roasting instructions
1. Set the oven temperature no lower than 325° F. Preheating is not necessary. 2. Be sure the turkey is completely thawed. Times are based on fresh or thawed birds at a refrigerator temperature of 40° F or below. 3. Place turkey breastside up on a flat wire rack in a shallow roasting pan 2 to 2 1/2 inches deep. Optional steps: • Tuck wing tips back under shoulders of bird (called “akimbo”). • Add one-half cup water to the bottom of the pan. • In the beginning, a tent of aluminum foil may be placed loosely over the breast of the turkey for the first 1 to 1 1/2 hours, then removed for browning. Or, See TURKEY, Page 4
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Page 4 | THANKSGIVING EXTRA | Wednesday, NOVEMBER 27, 2019
Tips and tricks for the perfect Christmas tree this holiday season Christmas trees are an iconic symbol of the holiday season. Whether they are personal trees nestled in the corner of a living room for families to enjoy or towering evergreens serving as the focal point of a town square, Christmas trees are a wonder to behold. Many people have fond memories of time spent around the Christmas tree sharing gifts and family traditions. Live trees and their pine-like aroma can be especially nostalgic trees to include in holiday plans. The National Christmas Tree Association says that approximately 25 to 30 million real Christmas trees are sold in the United States every year. North American trees hail from all 50 states and areas of Canada. While freshly cut trees can be particularly beautiful and aromatic additions to the season, they require a bit more work than artificial trees in order to remain beautiful and thrive throughout the holiday season. Maintenance can help keep Christmas trees as perfect as possible. • Even though it is tempting to buy a real tree as early as possible, their shelf life is limited even with the
best care. Dural Christmas Tree Farm advises that, under the best conditions, a real tree should last up to four weeks before drying out. • Consider the needles when looking for a real tree. Pull your hand toward your body along the branches. If many needles fall off, the tree is past its peak. • Think about the room in which the tree will be located. Leave at least 6 inches between the tip of the tree and the ceiling, accounting for the height of the tree stand as well. • If needle retention is a goal, the Scotch pine variety has the best needle retention and a high survival rate, lending to its popularity, offers Precision Tree and Landscape. Douglas fir and balsam fir are other durable trees. • If possible, buy a freshly cut tree from a reputable nursery or tree farm, advises The Old Farmer’s Almanac. Many pre-cut trees sold elsewhere were likely cut weeks before and may not be fresh. • Cut the bottom of the tree trunk before bringing it home to facilitate the uptake of fresh water daily. Trees can absorb as much
Christmas trees are an iconic symbol of the holiday season. Provided as a gallon of water in a day, so make sure the tree gets fresh water every day. • Keep trees away from as many heat sources as possible and away from
direct sunlight to prolong longevity. • According to Karabin Farms in Connecticut, to make a Christmas tree last longer, boil a gallon of water
and then dissolve one cup of sugar in the water. Allow to cool. After freshly cutting the trunk, pour in the warm sugar water. Continue to add fresh, cool, plain water
to the tree stand afterward. Once needles begin to fall off with frequency, the tree is reaching its prime. Remove it so it does not become a fire hazard.
How to create a durable gingerbread house to hold up to the holidays Gingerbread cookies and houses are one of the many symbols of the holiday season, alongside Christmas trees and twinkling lights. In fact, few confections symbolize the holidays more so than gingerbread. Many a child (or a child at heart) has spent hours carefully trying to create decorative gingerbread houses. Although gingerbread recipes span various cultures, gingerbread houses originated in 16th century Germany. The fairy tale “Hansel and Gretel” helped solidify the popularity of gingerbread, which became part of Christmas traditions. Even though gingerbread houses can be fun to make, there’s no denying it can be exacting work — especially for those who strive for perfection. Prepackaged kits attempt to take some of the guesswork out of the equation, but those who are crafting from scratch can employ these tips as they build their gingerbread houses. • Go for form and not flavor. Few gingerbread houses ever get eaten, so
focus on finding a dough that will bake up rock hard as opposed to one that tastes good. • Get the right icing texture. Pastry artist Catherine Beddall says royal icing is the preferred “glue” to adhere gingerbread pieces. Beddall says icing should be thick like peanut butter and not runny. • Mind the dough. Do not roll out the gingerbread dough too thin or it may become brittle after being cooked. Always cut out shapes before the gingerbread is baked. Let the baked pieces sit overnight to cool completely before using them to build. • Patience is key. Allow the icing to dry for at least a couple of hours after adhering each piece and before moving and handling the house, says Beddall. Work in stages so that individual items can be decorated and allowed to dry. Then the walls can be put together, followed by the roof pieces. • Kids likely will need help. Children may not have the patience or steadiness to handle complete
Gingerbread cookies and houses are one of the many symbols of the holiday season. Provided gingerbread construction. They can decorate the separate pieces of the house while the components are laying flat, which is easier
for kids. Adults can do the main assembly later on. • Utilize a template. Freehanding may not be easy. Cut out templates using
cardboard or posterboard for various gingerbread pieces. One of the most important tips is to have fun.
Don’t take gingerbread house making too seriously as a novice. Rather, enjoy the experience and the centuries-old tradition.
Incorporate eggnog into your holiday brunch for a festive twist Food is a big part of the holiday season. Big meals are typically the focal point of holiday gatherings with family and friends. Seasonal beverages also have a special place at holiday dinner tables and parties. This holiday season, hosts can incorporate a beloved beverage into their holiday brunches by whipping up the following recipe for Baked Eggnog French Toast with Cranberries and Apples, courtesy of Betty Rosbottom’s “Sunday Brunch” (Chronicle Books).
Baked Eggnog French Toast with Cranberries and Apples
2 cups fresh or frozen cranberries (see note 1) 1⁄2 cup granulated sugar, plus more if needed
Glazed Cranberries and Apples ingredients 2 cups apple cider 6 tablespoons light corn syrup 2 tablespoons light brown sugar 8 tablespoons unsalted butter, diced 3 Golden Delicious apples (about 1 1⁄4 pound), peeled, cored and cut into 1⁄2-inch cubes
Eggnog French Toast ingredients 12 thick (3⁄4-inch) bread slices, cut on a sharp diagonal from a day-old baguette (see note 2) 2 1⁄2 cups purchased eggnog (see cooking tip) 1⁄2 teaspoon freshly grated nutmeg Pinch of ground cinnamon 3 tablespoons melted unsalted butter Confectioners’ sugar
Serves 6
Directions 1. For the Glazed Cranberries and Apples: Whisk together the apple cider, corn syrup and brown sugar
A NEW
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a tent of foil may be placed over the turkey after the turkey has reached the desired golden brown color.
in a large, heavy saucepan over high heat. Boil until reduced to 1 cup, about 15 minutes. Whisk in 4 tablespoons of the butter until melted. Remove from the heat and set aside. 2. Melt the remaining 4 tablespoons of butter in a large, heavy frying pan over medium heat until hot. Add the apples and sauté, stirring, for 2 minutes. Add the cranberries and granulated sugar, and stir until cranberries begin to pop, about 2 minutes. Stir in the reduce cider mixture and cook until the mixture has reduced to a syrup-like consistency, about 6 minutes. Taste and stir in more sugar, if desired. (The cranberries and apples can be prepared 1 day ahead; cool, cover and
refrigerate. Reheat, stirring, over medium heat.) 3. For the Eggnog French Toast: Arrange the bread slices in a 9-by-13-inch shallow baking dish. Whisk together the eggnog, nutmeg and cinnamon in a medium bowl. Pour the mixture over the bread. Cover the pan with plastic wrap and refrigerate for 6 hours, or overnight. 4. Arrange a rack at center position and preheat the oven to 450° F. Butter a large, rimmed baking sheet with some of the melted butter. Using a metal spatula, transfer the bread slices to the baking sheet. Brush the bread with the remaining melted butter. 5. Bake for 10 minutes, and then turn and bake until
golden brown on the outside and still soft inside, 5 to 6 minutes more. Watch carefully so they do not burn. 6. Arrange 2 slices on each of six dinner plates and mound the warm fruits on top. Dust generously with confectioners’ sugar and serve. Note 1: If using frozen cranberries, defrost and pat dry. Note 2: You also can use a good, crusty sourdough bread; cut 3⁄4-inch slices from it, and if they are large, cut them in half. Cooking tip: If eggnog is not available at the supermarket, whisk together 4 egg yolks, 1⁄2 cup sugar and 2 cups light cream to blend. Then proceed with the recipe.
4. For optimum safety, cook stuffing in a casserole. If stuffing your turkey, mix ingredients just before stuffing it; stuff loosely. Additional time is required for the turkey and stuffing to reach a safe minimum
internal temperature. 5. For safety and doneness, the internal temperature should be checked with a food thermometer. The temperature of the turkey and the center of the stuffing must reach a safe minimum internal
temperature of 165° F. Check the temperature in the innermost part of the thigh and wing and the thickest part of the breast. 6. Let the bird stand 20 minutes before removing stuffing and carving.
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Wednesday, NOVEMBER 27, 2019 | THANKSGIVING EXTRA | Page 5
KIDS SAY What are you most thankful for? We asked that question to students in first grade at Halverson Elementary School. Here’s how they responded:
Lily Crawford “When my dad takes me to Chucky Cheese.”
Jayshawn Davis “The toys I like.”
Irvin Fuentes-Perez “Toys, TV and family.”
MuPaw Htoo “My mom, dad, baby sister and big sister.”
Ree Htoo “Getting my picture taken.”
Jayla Jean “When I can help my mom help people who are 101 years old.”
Dinah Kyor “My mom and my baby brother in her tummy.”
Addison Oakland “My mom, dad, brother and cat.”
Brian Perez Tuxpan “My family, my little dog and my friends.”
Alex Perez Peralta “For my family and my toys.”
Goy Rout “Going to the movies and watching ‘Spongebob.’”
Saw Soe “My family, and when my mom buys me toys for Christmas.”
Freya Sousa “Helping people pick up crayons.”
Harmony Utzka “For having my picture taken.”
Elizabeth Vuong “My mom taking my picture when I was a baby. Two times.”
Jordyn Wolff “My family and my two dogs.”
Zander Xayachak “When I go to the park with my dad and mom.”
Kaydence Merrill-Rygh “Mickey and Minnie Mouse.”
Abigail Baseman “My mom because she helps me clean and we play at the park.”
Rachel Bor “For my dolls.”
Aedan Doherty “Playing water balloons with my mommy.”
Lexi Dunn “My family because they help me and make me food.”
CeeJae Eggum “For being kind and nice.”
Grace Ferns “My family because we play games and have snow fights.”
Page 6 | THANKSGIVING EXTRA | Wednesday, NOVEMBER 27, 2019
Zachary King “For school because I like to learn.”
Meryll Koppelman “Having fun with my cousins.”
Zaelynn Kubu “For my mom.”
Tyler Larson “The world. Don’t litter!”
Laisha Lopez “A lot of people!”
Mario Morales “Helping people ... like if they fall off the monkey bars.”
Joel Perez “My cousin Larry coming to dinner.”
Sarah Wazwaz “My family and sharing with them.”
Karson Bolinger “I’m thankful for my friends.”
Alis Castillo-Lazaro “My dad and my mom.”
Alayah Kratz “My mom cooking for me.”
Jareli Lopez “For my dogs.”
Marcus Possehl “My mom and dad.”
Morgan Walk “My mom and my two cats, Snowflake and Tiger.”
Katherinena Kaing “The ‘Pete the Cat’ books.”
Gisela Martinez “Playing with friends.”
Iman Abdelhakim “For my school.”
Anthony Flores “People being kind.”
Emmett Matthies “For toys.”
Lyla Young “My mom and dad.”
Rosaye Adams “My mom.”
Aubrey Kittelson “My mom and my dad and my grandma and grandpa.”
Lucy McKee “My mom.”
Andrew Bass “For zoo animals!”
inform.involve.inspire. Gabe Quintero Fremont “A smiley face.”
Geo Quintero Fremont “For being happy.”
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Wednesday, NOVEMBER 27, 2019 | THANKSGIVING EXTRA | Page 7
Tips for baking better Christmas cookies Cookies and other baked treats are everywhere come the holiday season. It’s not uncommon to give cookies as gifts or arrive at holiday gatherings with cakes and other decadent desserts. Cookies are a classic holiday treat, and some families even build entire traditions around baking Christmas cookies. Novice bakers making cookies for the first time may be a little overwhelmed when perusing recipes. Baking is a science, and sometimes it takes practice to get the results just right. However, there are some tips that can help yield better, buttery bounties.
Handle butter with care
Butter can make or break a cookie recipe, as butter is often the glue that holds the cookie together. Therefore, it is key to follow the directions carefully regarding how to handle butter. Smithsonian.com says to leave butter at room temperature for 30 to 60 minutes to properly soften it. This takes patience, but fiddling with butter too much can damage its delectable integrity. While purists may say butter is best, margarine may be acceptable if it has a high fat content; otherwise, cookies may spread out and flatten. When it comes time to cream the butter with sugar, be sure to do so thoroughly to incorporate air into the butter and remove the grainy texture of the sugar.
Measure flour properly
Measuring flour the right way can ensure cookies come out right. The Cooking Channel says to spoon the flour lightly into a dry measuring cup, then level it off with a knife. Do not dip
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the measuring cup into the flour or tap the knife against the cup. This will pack too much flour into the measuring cup and result in dry, tough cookies.
Slow down the eggs
Add eggs one at a time to make sure each will emulsify properly with the fat in the butter. Adding eggs en masse may cause the emulsification to fail.
Chill out
Follow recipes that call for chilling cookie dough carefully. This process is important for making sliced and shaped cookies. By chilling, the dough becomes more malleable for rolling and even slicing.
Use a bottom rack
Too much heat may compromise cookie integrity. The food experts at Delish say to try moving cookies onto a lower rack in the oven if they aren’t retaining their shape when baked. Put an empty cookie sheet on the top rack. That will block the cookies from the most intense heat that rises to the top of the oven.
Cookies are a classic holiday treat. Provided Mastering cookies takes a little patience and some trial and error. Once bakers get their feet wet, Christmas cookie baking becomes even more special.
Page 8 | THANKSGIVING EXTRA | Wednesday, NOVEMBER 27, 2019
Caprese Bean and Salami Salad. Provided
Hearty Roasted Winter Vegetables.
Sides to help dress up your main course for holiday entertaining The holiday season means it’s time for gathering family and friends for food and celebration. To make the process easier, incorporate recipes that can feed a crowd without lots of exotic, hard-to-find ingredients or long, laborious prep and cook times. These recipes for Hearty Roasted Winter Vegetables featuring Aunt Nellie’s Whole Pickled Beets and Caprese Bean and Salami Salad with READ 3 Bean Salad, for example, are ideal side dishes for holiday gatherings with enough to
go ‘round for everyone at the table. Plus, if you’re heading to a holiday potluck, they’re perfect for bringing along to share with the whole crew and versatile enough to be paired with a variety of main courses. Plus, the Caprese Bean and Salami Salad can also stand in as an appetizer. Find more holiday recipes at auntnellies.com and READsalads.com.
Ingredients 1 jar (16 ounces) Aunt Nellie’s Whole Pickled Beets, drained 1 small red onion, cut into 12 wedges 2 cups baby portobello mushrooms, cleaned and stems trimmed 2 cups butternut squash, peeled, seeded and cut into 3/4-inch chunks 3 tablespoons olive oil 1 clove garlic, finely chopped 2 teaspoons chopped fresh rosemary Hearty Roasted 2 teaspoons chopped Winter Vegetables fresh thyme Prep time: 10 minutes 1/4 teaspoon salt, plus adCook time: 45-55 minutes ditional, to taste (optional) Servings: 6
1/8 teaspoon pepper, plus additional, to taste (optional) 2 cups Brussels sprouts, ends trimmed and scored with cross-cut Directions Heat oven to 400 F. Place beets, onion, mushrooms and squash on rimmed 15 1/2-by-10 1/2-by-1-inch baking sheet; drizzle with olive oil. Add garlic, rosemary, thyme, 1/4 teaspoon salt and 1/8 teaspoon pepper; toss to coat. Roast 15 minutes. Add Brussels sprouts, stir and continue to roast until vegetables are tender and
browned, about 30-35 min- drained utes, stirring once. Adjust 3/4 cup (1 ounce) fresh salt and pepper, to taste, if basil, chopped desired. 8 ounces dried salami, sliced Salt, to taste Caprese Bean Pepper, to taste and Salami Salad 2 whole-wheat baguettes Recipe courtesy of “The (13 ounces each), sliced Reluctant Entertainer” Prep time: 25 minutes Directions Servings: 16 In large bowl, stir together bean salad, tomatoes and Ingredients 5 cans (15 ounces each) mozzarella balls. Before serving, add READ 3 Bean Salad (3 cans drained, 2 cans basil and salami. Add salt and pepper, to taste. Stir to undrained) 1 pint grape tomatoes, combine. Serve on large platter halved 1 pound small mari- surrounded by baguette nated mozzarella balls, slices.
Turkey basics: How to safely thaw the bird for the big holiday feast Turkeys must be kept at a safe temperature during “the big thaw.” While frozen, a turkey is safe indefinitely. However, as soon as it begins to thaw, any bacteria that may have been present before freezing can begin to grow again.
A package of frozen meat or poultry left thawing on the counter more than 2 hours is not at a safe temperature. Even though the center of the package may still be frozen, the outer layer of the food is in the “Danger Zone” between 40 and 140 °F — at
a temperature where foodborne bacteria multiply rapidly. There are three safe ways to thaw food: in the refrigerator, in cold water and in the microwave oven. Immediately after grocery store checkout, take the frozen turkey home and store it in the freezer. Frozen turkeys should not be left on the back porch, in the car trunk, in the basement or any place else where temperatures cannot be constantly monitored.
Refrigerator thawing
When thawing a turkey in the refrigerator: • Plan ahead: Allow approximately 24 hours for each 4 to 5 pounds in a refrigerator set at 40 °F or below. • Place the turkey in a container to prevent the juices from dripping on other foods. A thawed turkey can remain in the refrigerator for one or two days before cooking. Foods thawed in the refrigerator can be refrozen without cooking but there may be some
loss of quality.
Cold water thawing
Allow about 30 minutes per pound. First be sure the turkey is in a leak-proof plastic bag to prevent cross-contamination and to prevent the turkey from absorbing water, resulting in a watery product. Submerge the wrapped turkey in cold tap water. Change the water every 30 minutes until the turkey is thawed. Cook the turkey immediately after it is thawed.
Microwave thawing
Follow the microwave oven manufacturer’s instructions when defrosting a turkey. Plan to cook it immediately after thawing, because some areas of the food may become warm and begin to cook during microwaving. Holding partially cooked food is not recommended because any bacteria present wouldn’t have been destroyed. A turkey thawed in the microwave must be cooked immediately to be safe for consumption.
Buy a
BulB lights fundraiser
4 to 7 p.m. thursday, dec. 12 at the downtown holiday bazaar help raise $5,000 for lights and decorations at the fountain lake gazebo
Contact Your Advertising Specialist Today! Chelsey Bellrichard........................ 507-379-342 Renee Citsay................................ 507-379-3430 Daniel Gullickson.......................... 507-379-9851