WEDNESDAY, NOVEMBER 21, 2018 | THANKSGIVING EXTRA | SECTION B
THANKSGIVING EXTRA
KEEPING SHOPPERS LOCAL
Small Business Saturday was initially launched on the Saturday after Thanksgiving 2010 to encourage people to shop small and bring more holiday shopping to small businesses. The movement has since grown nationally. PROVIDED
Business initiative capitalizes on Small Business Saturday and beyond By Sarah Kocher
FOR EVERY DOLLAR YOU SPEND AT A SMALL BUSINESS:
sarah.kocher@albertleatribune.com
An Albert Lea Economic Development Agency program is working to help small businesses step into the spotlight this holiday season. After originally planning to capitalize on the national Small Business Saturday effort on Nov. 24, ALEDA Interim Executive Director Noelle Hagen said the two-week Shop Local initiative beginning that Saturday will take it one step further. Hagen visited small businesses downtown to see how interested they would be in participating by putting a sign in their windows downtown as part of a branded campaign — “that’s all I was going to do,” Hagen said. As part of those visits, Hagen stopped at the Freeborn County Arts Initiative and spoke with Elisha Andrew Marin and Susanne Crane. “They liked the idea of promoting Small Business Saturday and then brought forward the idea about doing some kind of passport,” Hagen said. In the Shop Local passport world, small businesses are like countries. Customers or browsers can receive a stamp in their passport just for walking through the door — no purchase necessary, Hagen said. By the end of two weeks, those passports can be handed in for a chance at a prize. “The passport is what will get people to take themselves into the businesses and actually be there physically,” Hagen said. Passports do not have to be completely filled by turn-in. Hagen said the purpose is to make meaningful visits. By not requiring purchases to receive a stamp or mark in their passports, the effort is more accessible for all budgets to participate in. The intention is to bring people back to the businesses they may not have visited for a while, or to send them through the door of one they may not have yet explored. “Maybe on your way out the door, you might see something that catches your eye that you’ll remember, ‘I’m going
Addie’s Floral Freeborn County Arts Initiative It’s Worth it Massage Frames R Us Fischer’s Between Friends Whimzy Junktion Market Broadway Bike Homestead Design (at Dinah’s stays in the community Style) New-to-You Albert Lea Art Center Stadheim Jewelers Broadway Home Design Slumberland Tiger City Sports Martin Cycle and Fitness goes to the small business Albert Lea Seed House owner and employee Raleigh’s Ace Hardware wages and benefits Albert Lea CVB Meraki Studios Luethold’s The Pet Authority The Color Wheel Morris Furniture gets reinvested in other Slumberland local businesses Plymouth Shoes Store Garden Diva retailers see a huge revenue Border Market jump this quarter over last Sorenson’s Appliance year, Hagen said Shop Local * More businesses were still offers exposure that expected to be added after press could carry through the time. rest of the year. “I think that I’m just really excited to on their purchasing power. see a lot of our local “I think people need to make a stores trying to conscious effort and really think work together to about what they’re looking for,” keep shoppers in Strom said. “You know, I hear a lot the community,” about ‘There’s nowhere to shop in town or it’s too expensive … I’m Strom said. Hagen said the hoping this kind of gives it a good community has kick, a good kick-start, I guess.” already provided Those who wish to participate traction on the can pick up their passports at the new Shop Albert Freeborn County Arts Initiative Lea Facebook page. during open hours on Nov. 24. “We’re getting the Hagen said ALEDA will print community excited,” 300 passports. If all 300 are she said. not claimed on Small Business After this year, she is Saturday, they will become hopeful this effort becomes available at the Albert Lea something the Albert Lea- Convention and Visitors Bureau. “Everybody should try it — Freeborn County Chamber of Commerce can build on should and it doesn’t have to be that things go well. The chamber is Saturday — but everybody in moment, we have a lot of great involved in helping promote Shop the community should try to do small businesses to shop from,” Local this year. some local shopping, especially Strom encouraged community at this time of year,” Hagen she said. Even if the effort doesn’t mean members to put a local emphasis said.
67 CENTS
OF THAT AMOUNT:
44 CENTS
23 CENTS
back to that store sometime,’” Hagen said. Andrea Strom of Junktion Market said she was excited to hear about the Shop Local initiative. “Our logo is ‘vintage, handmade and local,’ so it just kind of fits along with our whole mission,” Strom said. She said the initiative is a way to support the vendors Junktion Market has in its store, which include local artisans. “We wanted to support them and they’re supporting us, and I think we strongly believe that it’s important to shop local and support this community,” Strom said. For Hagen, Shop Local is also a reminder of the retail options Albert Lea offers. “Just because we don’t have a large big box retail at this
Participating Shop Local businesses
PAGE B2 | THANKSGIVING EXTRA | WEDNESDAY, NOVEMBER 21, 2018
Bold flavor boosts make for tradition-worthy holiday meals Holiday gatherings provide perfect opportunities to get creative in the kitchen. Spending quality time with family and friends over an unforgettably delicious meal is what the holiday season is all about, after all. Make sure to be the one everyone is raving about because you’ve brought something new and delicious to your event by transforming ordinary seasonal recipes with a clever, bold twist. At first, changing a classic family recipe or whipping up a new, taste-tempting holiday dish may seem daunting. However, balancing taste and complexity doesn’t need to be stressful. Simplify recipe planning with one versatile ingredient that provides a bold boost and creates real crowd pleasers: cooking wines. Now is the time to make cooking wine a must-have in your kitchen essentials. Using a wine specially made for cooking provides consistent, momentous flavor, as it withstands high cooking temperatures and has a long shelf life. One
option to try this season is Holland House Cooking Wines, with a long and delicious history of adding rich, robust flavor to a wide variety of culinary applications. These cooking wines are perfect for plenty of recipes and come in savory and flavor-boosting varieties including: Marsala, imparting a sweet-wine flavor with hints of hazelnut; red, offering a smooth, medium-bodied finish; white, featuring a slightly dry but distinct profile; and sherry, offering a mild flavor with hints of nut and caramel. If you’re looking for recipe inspiration for your holiday feast, you can experience the bold flavors of Holland House with these soon-to-be holiday favorites. Serve Garlic and Herb Lamb Chops with Marsala Mushroom Sauce as your entree alongside Asiago and Bacon Orzo Medley. For a dessert no one can say no to, try scrumptious Buttered Pound Cake with Sherry Mascarpone and Soaked Berries. Visit
Garlic and Herb Lam Chops with Marsala Mushroom Sauce PROVIDED hollandhouseflavors.com for more taste-tempting holiday recipes.
Garlic and Herb Lamb Chops with Marsala Mushroom Sauce
Prep time: 30 minutes Cook time: 30 minutes plus marinating Servings: 7 (about 2 lamb chops per serving)
Buttered Pound Cake with Sherry Mascarpone and Soaked Berries
2 tablespoons fresh rosemary, chopped 4 teaspoons fresh garlic, minced, divided 1 tablespoon lemon zest, grated 3/4 cup Holland House Marsala Cooking Wine, divided 2 tablespoons extravirgin olive oil 2 racks of lamb Asiago and Bacon Orzo Medley (approximately 3-4 cup cooking wine and 1/2 cup beef stock pounds), trimmed and 1 teaspoon Dijon olive oil. Add racks of cleaned lamb, meat-side up, and mustard salt, to taste cover bowl. Marinate 6-24 Marsala Mushroom pepper, to taste hours. After marinating, Sauce 1 tablespoon fresh heat oven to 400 F. 1 tablespoon butter Transfer racks of lamb to 1 pound fresh baby bella parsley, chopped heated, oven-proof saute or cremini mushrooms, In large bowl, combine pan on stovetop and sear cleaned 2 tablespoons fresh rosemary, 3 teaspoons each side 2 minutes until garlic, lemon zest, 1/4 golden brown. shallots, thinly sliced Transfer oven-proof saute pan with lamb to heated oven and cook approximately 10 minutes, or until lamb reaches 135 F in center. Remove pan from oven and take lamb out of pan to rest. To make Marsala Mushroom Sauce: In same pan, melt butter over medium heat; add mushrooms and saute. Add shallots and remaining garlic, cooking until fragrant. Deglaze with remaining cooking wine. Add beef stock and whisk in Dijon mustard. Season with salt and pepper, to taste, and cook 2 minutes to reduce and thicken. Carve racks of lamb by cutting between ribs. Serve drizzled with Marsala Mushroom Sauce. Garnish with parsley.
Wishing all employees a wonderful Thanksgiving! During this special time of year, we want to take a moment to thank you for your dedication and hard work. It is your Integrity, Customer Focus, Teamwork, and Personal Ownership that drive our success as a company.
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Asiago and Bacon Orzo Medley
and soft. Cook onions until translucent. Add asparagus tips, cherry tomatoes, chicken stock and cooking wine to saucepan and deglaze. Add cooked orzo and Asiago cheese, stirring to combine. Cook 2 minutes. Season with salt and pepper, to taste.
Buttered Pound Cake with Sherry Mascarpone and Soaked Berries
Prep time: 5 minutes Cook time: 15 minutes plus marinating Servings: 10 (2 pieces per serving)
3/4 cup fresh raspberries 3/4 cup fresh blueberries 3/4 cup fresh blackberries 1/2 cup Holland House Sherry Cooking Wine, divided 1 teaspoon lemon juice 1 teaspoon lemon zest, grated 2 tablespoons honey 1 cup mascarpone cheese 1 1/2 cups heavy whipping cream 2 tablespoons sugar 2 tablespoons butter 1 pound cake, cut into 20 pieces
Prep time: 5 minutes Cook time: 10 minutes In medium bowl, Servings: 11 (about 1/2 combine rasp-berries, cup per serving) blueberries, blackberries, 4 ounces bacon, chopped 1/3 cup cooking wine, 4 ounces white onion, lemon juice, lemon zest and honey. Cover bowl diced 1 teaspoon garlic, and marinate at room temperature 30 minutes. minced In mixer, whip 2 cups fresh asparagus mascarpone by slowly tips 2 cups cherry tomatoes, adding heavy whipping cream, sugar and halved 1/4 cup Holland remaining cooking wine. House White Cooking Wine Once thoroughly mixed, 1/4 cup chicken stock whip to stiff peaks. Butter both sides of 3 cups orzo, cooked according to package each piece of pound cake and add to saute pan. directions 1/2 cup shaved Asiago Over medium heat, brown both sides of cake until cheese golden. Place two pieces salt, to taste of toasted pound cake in pepper, to taste individual serving dishes In large saucepan, cook and let cool. Place dollop of whipped bacon over medium heat until crisp. Add onions and mascarpone on pound garlic to pan with bacon cake pieces. Garnish with and saute until fragrant marinated berries.
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WEDNESDAY, NOVEMBER 21, 2018 | THANKSGIVING EXTRA | PAGE B3
A fitting snack for holiday festivities The to-do list for holiday hosts seems to be a neverending one, starting with planning, guest lists and preparation then ending with goodbyes and cleanup. The hours of work that go into a festive get-together are almost always worth it in the end, and family members surely appreciate the hospitality — especially when it comes to food. When hosting for the holidays, it can be a challenge to accommodate all of your guests’ favorite tastes while factoring in dietary preferences and restrictions. Building out a balanced menu, like other parts of hosting, starts with devising a thoughtout plan. To help accomplish this task without cooking up personal dishes for everybody in the house, consider these simple tips: • Request that guests RSVP. Assuming you have a basic understanding of which friends and family members adhere to special diets, knowing exactly who is coming can be a major help before heading to the store. • Think back to past festivities. Try to remember which dishes were hits at last year’s party, and which ones were hardly touched. Maybe the appetizers that disappeared in a flash will be good ideas to repeat this year. • Create dishes that fit (almost) everyone. While you can’t control guests’ flavor preferences, it is possible to whip up snack trays, main courses, desserts and more that fit a multitude of dietary restrictions. For example, these Bacon, Baked Brie and Cranberry Holiday Melts feature Crunchmaster
Bacon, Bake Brie and Cranberry Holiday Melts PROVIDED Multi-Grain Crackers for a gluten-free, nonGMO, low-sugar, tasty crunch. Because they’re made with wholesome ingredients, these simple snacks are crafted to fit nearly every healthy lifestyle. Plus, if multiple family members adhere to vegetarian lifestyles, you can simply omit the bacon. • Add “warning” labels. Despite your best efforts, it can be nearly impossible to create foods every single person can enjoy. If you make a dish containing a common allergen, such as peanuts, simply place a card next to the bowl, tray, plate or pan that informs guests of the ingredients included.
For other recipes, single layer on foil-lined or pecans for bacon. fat; 45 mg cholesterol; coupons, tips and baking sheet. Nutritional information 350 mg sodium; 11 g nutritional information, Top each cracker with per serving: 200 calories; carbohydrates; 1 g fiber; visit crunchmaster.com. slice of Brie, 1/2 tea- 13 g fat; 7 g saturated 4 g sugar; 10 g protein. spoon cranberry sauce COUPON Bacon, Baked Brie and and sprinkle of bacon. Broil 1-2 minutes, or until Cranberry Holiday cheese is melted. Melts Tip: For vegetarian Prep time: 10 minutes option, substitute chopped Cook time: 5 minutes hickory-smoked almonds Servings: 6
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Pumpkin pie isn’t the only dessert that can be made with the popular pumpkin ingredient. PROVIDED
Thanksgiving menu with a twist: A new take on classic dishes Roast turkey, mashed potatoes, cranberry sauce and pumpkin pie are all iconic Thanksgiving foods, but preparing the same dishes year after year can get a little tiresome. Whether you’re looking for healthier alternatives or simply a change from your standard Thanksgiving menu, here are some ideas for twists on classic dishes that are sure to surprise and satisfy your guests.
Roast turkey Basting, stuffing and baking the turkey is a veritable Thanksgiving tradition, but it’s time-consuming and leaves you with leftovers for days. If you don’t have time to cook a whole turkey this year, consider other turkey-based
dishes like turkey potpie, turkey chili or turkey meatloaf. You can also try grilling, smoking or deepfrying your turkey.
Mashed potatoes Spice up your mashed potatoes with caramelized onions, spinach or bacon, or replace them with another mashed vegetable like sweet potatoes or squash. Baked potatoes can also be healthier than mashed potatoes as long as you don’t overload them with cream and butter.
Cranberry sauce You can make a basic cranberry sauce with just
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water, sugar and cranberries, but you can also easily incorporate other flavors into the sauce. This year, consider adding orange zest, candied pecans, apple slices or crystallized ginger.
Pumpkin pie You can prepare lots of desserts with pumpkin besides pie, such as pumpkin bread and pumpkin cheesecake. If you’re looking for a gluten-free alternative to pumpkin pie, consider baking just the filling to make a pumpkin pudding. You can also prepare savory dishes like pumpkin soup, pumpkin pasta or roasted pumpkin. And don’t forget that pumpkin seeds make an excellent, healthy snack.
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PAGE B4 | THANKSGIVING EXTRA | WEDNESDAY, NOVEMBER 21, 2018
Thanksgiving coloring
Turkey became popular in 19th and 20th century Thanksgiving celebrations. PROVIDED
Where do Thanksgiving traditions come from? Do you know the origins of our Thanksgiving traditions? Check out the questions and answers below to discover the truth about about one of our most beloved national holidays.
during the presidency of George H. W. Bush that it became an annual tradition for the president to pardon the turkey.
Why do we eat turkey on Thanksgiving?
The first Macy’s Thanksgiving Day Parade occurred in 1924. In 1927, large animalshaped balloons replaced live animals in the parade and have been a staple of the event ever since. Today, it’s the world’s largest parade.
Turkey probably wasn’t eaten at the first Thanksgiving when the pilgrims feasted with the Wampanoag people in 1621. However, when Thanksgiving started to become a popular holiday during the 19th and 20th centuries, turkey — along with cranberries, pumpkin and sweet potato — became typical items on Thanksgiving menus because they’re native to the Americas.
Who was the first president to pardon a turkey?
Live turkeys have been pres ented to presidents each Thanksgiving since Harry S. Truman was president in the 1940s. John F. Kennedy was the first president to pardon the turkey by sparing it from being killed for Thanksgiving dinner. However, it was only
When was the first Macy’s Thanksgiving Day Parade?
How did the tradition of watching football on Thanksgiving begin?
As early as 1869, just a few years after Abraham Lincoln declared Thanksgiving a national holiday in 1863, colleges began hosting annual football matches to celebrate the holiday. After the National Football League was founded in 1920, it started hosting annual Thanksgiving games. Today, the NFL hosts three games on the holiday Thursday, two of which always feature the Detroit Lions and the Dallas Cowboys.
What to get the man
Who already has everything?
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WEDNESDAY, NOVEMBER 21, 2018 | THANKSGIVING EXTRA | PAGE B5
KIDS SAY What are you most thankful for?
WE ASKED THAT QUESTION TO STUDENTS IN ROBYN BORDEWICK’S FIRST-GRADE CLASS AT HALVERSON ELEMENTARY SCHOOL. HERE’S HOW THOSE STUDENTS RESPONDED:
Adam Wazwaz “Family.”
Calvin Dantzler-Alexander “My family.”
Julion Torres “For art.”
Andrew Wegner “Having a home and food.”
Elijah Kittleson “Sonic the Hedgehog.”
Leontashia Ray “Helping.”
Avery Parker “People being nice.”
Caitlyn Olson “My sister.”
Ervin Martin Morales “Friends.”
Jaxon Torrez “For helping kids.”
Leslie Grande “My family.”
Luis Abrego “My cars, my mom and cheeseburgers.”
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Martin Woyen “My mom.”
Sophia Edwards “My dog.”
Wyatt Jacobsen “Mario (from Mario Brothers).”
Ser Ter “School.”
Stephen Keophothisane “My friends.”
Zoey Richardson “My brother.”
PAGE B6 | THANKSGIVING EXTRA | WEDNESDAY, NOVEMBER 21, 2018
How to stop trying to do it all and actually relax over the holiday For many people, the pressure of trying to create the “perfect” Christmas can make the season seem daunting and stressful. If you want to relax and enjoy the holiday as much as your family this year, you need to resist some of the pressure. Here’s how to do it: • Say no. Around the holidays, it can feel like all your free moments are booked. Instead of accepting every invitation you get, stay home on occasion. Use such evenings to make cookies and watch Christmas movies in your pajamas, or order take out and eat in the living room. • Outsource. If you’re hosting dinner, instead of cooking a multi-course meal yourself, ask your guests to bring some of the dishes. Or better yet, have your entire event catered. You’ll enjoy your party that much more if you’re not in the kitchen the whole evening. Your guests will also
be happy to spend more time with you. • Think quality not quantity. To relieve the stress of needing to buy the perfect gift for everybody on your list, organize the type of exchange with your family or group of friends in which everyone only buys for one other person. Picking names from a hat tends to be the best way to arrange these types of gift exchanges. At home with your children and spouse, consider buying only one bigger gift the whole family can enjoy instead of a bunch of smaller presents. It’ll save you the time and effort normally involved with buying multiple presents. This year, make a pact with yourself and your loved ones to keep Christmas simple. A lighter, more carefree holiday is the best way to ensure that everyone gets to relax and enjoy the spirit of the season.
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DECKING YOUR HALLS: HOLIDAY DECORATING IDEAS FOR THE ENTHUSIAST
Ready to take your Christmas decorating to the next level? Here are some pro tips that can elevate your holiday embellishments from merely so-so to full out sublime.
Choose your palette
The pro-decorator’s cardinal rule? Choose a palette and stick to it. Make sure your ornaments, ribbons, lights, stockings, gift-wrapping and more are made up of hues from your chosen palette. Here are a few color combinations to try: • Traditional. Tried-andtrue, red, green and gold make up the classic Christmas color scheme. • Icy. A more modern option, this palette is made up of periwinkle, teal and silver. • Jewel. A vibrant palette of green, purple, orange and red. • Metallic. A glittering and regal palette of silver and gold. • Monochrome. If simple and elegant is more your style, consider a color scheme made up solely of whites.
Choose your theme
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Celebrate the
Next to palette, the most important decorating decision you’ll make is in reA winter wonderland theme can be popular with elements like snow and reindeer. PROVIDED gards to theme. The idea is to take an evocative word or phrase and let your imagination go to work. Here are a few examples: • Winter wonderland. Think white and lots of it. Include elements like snowflakes, tinsel and wintery animals such as reindeer and moose. • Rustic farmhouse. Use logs, sticks, pinecones, greenery and other natural materials. Plaid patterns are a fitting accompaniment. • Christmas cheer. Combine festive colors like red, green and gold with classic Christmas imagery. • West Coast Christmas. Bring the charm of the seaside indoors with shells and starfish and a color palette of soft pink, blue and beige. Once you’ve found your starting point — whether it’s a color palette, a theme or both — you’ll find that your ideas start to flow. Choose your theme and color pallette before you get started decorating.
Get your children involved in planning Christmas If you’re hosting your family’s holiday party this year and you want your children to be involved, why not let them plan Christmas dinner? If they feel like they’re in charge, they won’t even realize they’re helping. Here’s a suggested itinerary to help orchestrate the event from conception to execution.
One month before
Have your children look through cookbooks and decide what to serve on the big day. Don’t worry if they choose something unconventional — it could be a hit and become your Your children love to be involved. Get them involved from the start in planning. PROVIDED
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family’s favorite new holi- and let the children go day tradition. hang the ornaments. Bring out the rest of your decorations and let them Three weeks before Put your Christmas tree decide where everything up, string it with lights goes this year.
Two weeks before
Christmas on Broadway Festival of Trees
One week before
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It wouldn’t be Christmas without the smell of gingerbread in the air. Have them bake and decorate cookies to give to their teachers as gifts.
If your children are old enough to use scissors on their own, teach them how to wrap gifts, and make it their job. Just be sure they don’t tell grandma what you got her.
Five days before
Let them create a centerpiece for your holiday table. Even if you end up with a Star Wars themed Christmas, it’ll be unique and they’ll love it.
Three days before
Write a list of everything you need to make the dishes the children picked and head to the market as a family. Give each child one or more ingredients to look out for.
The big day
Let your children pick the holiday music, set the table and greet your guests.
WEDNESDAY, NOVEMBER 21, 2018 | THANKSGIVING EXTRA | PAGE B7
A very merry
CHRISTMAS HOLIDAY RECIPES YOU’LL LOVE Turkey Breast Stuffed with Mushrooms and Pancetta
2. Pour in the Campari and sparkling wine. 3. Top with your choice lemon-flavored soda or sparkling water. 4. Garnish with a sprig of fresh rosemary and lemon Easier than roasting a peel twist, if you choose. whole turkey but just as delicious, this recipe makes a perfect holiday meal. Start to finish: 1 hour (30 minutes active) Servings: 4 2 ounces dried wild mushrooms 1 tablespoon butter 1 French shallot, finely chopped 2 ounces pancetta, cubed 5 ounces button mushrooms, minced 2 sprigs fresh rosemary, one finely chopped 2 turkey breasts 4 large slices Swiss cheese 1. Preheat oven to 375 °F. 2. Following the package instructions, rehydrate the wild mushrooms. Lightly dry them with a paper towel and then chop. Set aside. 3. In a pan, melt the butter over medium heat and sauté the French shallots and pancetta for about 3 minutes. 4. Add the button mushrooms, wild mushrooms and chopped rosemary. Continue to cook for 2 more minutes. Remove from heat and set aside. 5. Butterfly both turkey breasts (cut lengthwise, but not all the way through, so they open like a book). Cover each breast with plastic wrap, and pound with a meat tenderizer until uniformly flat. 6. Remove the plastic wrap, and cover the surface of each breast with slices of Swiss cheese. 7. Spread the pancetta and mushroom mixture evenly over the cheese. 8. Carefully roll each breast, making sure to keep the stuffing in. Wrap with kitchen twine to keep closed. 9. In an oven-safe pan, sear the rolls so all sides are browned. Cover and finish cooking in the oven for about 30 minutes, or until a meat thermometer shows an internal temperature of 160 °F (72 °C). 10. Remove from the oven and let cool for 5 minutes. Serve on a bed of roasted potatoes and garnish with the remaining sprig of rosemary.
Mozzarellastuffed Arancini with Tomato Sauce
Perfect as a side dish for a holiday feast, this arancini recipe will transport you directly to Italy. Turkey Breast Stuffed with Mushrooms and Pancetta PROVIDED Start to finish: 4 hours (2 of the pan to remove anyhours active) thing that’s still stuck. Servings: 24 arancini Reduce until almost dry. Lower the heat on the stove Risotto and add one ladle of broth 1/2 ounce dried wild at a time. Stir frequently mushrooms and allow the liquid to be 1 cup hot water completely absorbed by the 7 cups chicken broth rice before adding more. 16 ounces asparagus, cut Continue until the rice is into 1/2-inch pieces al dente. You may not need 6 ounces pancetta, cubed to use all the broth. 8 ounces button mush7. Remove from heat and rooms, minced stir in the Parmesan cheese 1/4 cup butter and the remaining butter. 2 French shallots, finely 8. Add the pancetta, chopped mushrooms and aspara2 cups Arborio rice gus and mix well. Salt and 1 cup white wine pepper to taste, but be care3/4 cup Parmesan ful; the Parmesan and panSalt and pepper to taste cetta have already added some saltiness. Arancini 9. Cool the risotto to room 4 ounces mozzarella, cut temperature and then reinto 1/2-inch cubes frigerate for at least 2 1-1/2 cups flour hours. 4 eggs, beaten 1-1/2cups bread crumbs Arancini 4 cups vegetable oil 1. In one hand put about 1 Mozzarella-stuffed Arancini with Tomato Sauce tablespoon of risotto, place Sauce 1 cube of mozzarella on top, 1 teaspoon olive oil and then cover with another 1 clove garlic, finely tablespoon of risotto. Shape chopped into a ball, taking care to 2 cups strained tomatoes cover the cheese. Repeat 1 tablespoon fresh until you have used all the oregano risotto. 1 tablespoon fresh basil, 2. Roll each ball in the finely sliced flour, egg and breadcrumbs, Salt and pepper to taste in that order, to make a uniform crust. Risotto 3. In a large pot, heat 1. Soak the dried mush- enough oil to cover half an rooms in the hot water for arancini. Working in batch30 minutes. Remove mush- es of 4 or 5, fry the arancini rooms and set aside the until they’re golden brown, water. On a paper towel, turning them often. allow the mushrooms to 4. Remove them from dry and filter the water the oil and place on a paper to remove any impurities. towel to absorb excess oil. Mince the mushrooms. Repeat until all the arancini 2. In a pot, mix the chick- have been fried. en broth with the water from the first step and bring Sauce it to a simmer. 1. In a small pot, cook the 3. Blanch the asparagus garlic in the oil being carein the broth until tender ful to not let it brown. (about 2 to 3 minutes). 2. Add the strained tomatoes and bring to a boil. Salt and pepper to taste. 3. Lower the heat, add the oregano and basil, then simmer for 2 to 3 minutes. Fresh Fig and Goat Cheese Salad Serve arancini on a bed of greens, accompanied by tomato sauce on the side for dipping.
Fresh Fig and Goat Cheese Salad Start to finish: 15 minutes Servings: 4
Warm
HOLIDAY WISHES
Vinaigrette 1/2 cup olive oil 1/2 cup leftover sparkling wine 1/4 cup white wine vinegar 1 tablespoon old fashioned mustard 1 tablespoon honey or maple syrup Salt and pepper to taste
Campari Spritz
Campari Spritz This lively cocktail is the perfect drink to kick off your holiday parties — or to treat yourself with after a day of Christmas shopping. Start to finish: 5 minutes Servings: 1 Ice cubes 1 ounce Campari 3 ounces sparkling wine 2 ounces lemon-flavored soda or sparkling water 1 sprig of fresh rosemary 1 lemon peel twist (optional) 1. In a glass, place several ice cubes.
Salad 4 ounces whole pecans 4 ounces mixed baby greens 4 figs, quartered Using a small mesh strain2 ounces goat cheese, er, remove the asparagus crumbled and plunge it into ice water. Dry on a paper towel and 1. In a bowl, whisk togethset aside. 4. In a deep sauté pan, er all the vinaigrette ingrecook the pancetta cubes dients until fully mixed. 2. Toast the pecans over until they’re slightly crispy, the stove in a dry pan until then add the button mushrooms and rehydrated wild they’re lightly browned. mushrooms. Continue to Once they’ve cooled, chop cook for five minutes. them. 3. Place greens on 4 Remove from pan and set plates, and divide the figs, aside. 5. In the same pan, sweat pecans and goat cheese the shallots in half of the equally. 4. Drizzle vinaigrette butter until translucent. Add the rice and stir till it’s over each plate and serve. Note: If you drank all the covered in the butter and sparkling wine last night, shallot mixture. 6. Deglaze with the white just increase the white wine wine, scraping the bottom vinegar to 1/2 cup.
917 Plaza Street W | Albert Lea, MN 507-377-4284
PAGE B8 | THANKSGIVING EXTRA | WEDNESDAY, NOVEMBER 21, 2018
Four gift ideas for tech-lovers in 2018 Tech-lovers can be tough to buy for. With all the new and exciting products that come out every year, it’s difficult keep up with the latest trends. To help you out, here are four products that tech-lovers are buying en masse this year.
1. Virtual reality headsets
Virtual reality headsets are the future of both gaming and media. The 360-degree viewing experience transports you to another universe. There’s no need to leave your living room to be courtside at Madison Square Garden watching a Knicks game, in the Egyptian desert taking a tour of the pyramids or even on a spaceship fighting cyborgs.
2. Drones
Virtual reality headsets can be fun for tech-lovers.
3. Mobile WiFi hotspots
Some people can’t survive without an internet connection. And many have a good enough excuse, as staying connected is vital to their job. Mobile WiFi hotspots are the perfect gift for these people. These palm-sized gadgets provide you with internet access anywhere in the world.
4. Portable chargers
Drones are getting more popular and increasingly sophisticated every year. Nowadays, there are tons of different prototypes available and they come in a wide range of price points. Different models are made to appeal to different interests: choose between a camera drone, a toy drone or a racing drone.
The more electronic gadgets a person uses, the more frequently they’re scrambling around anxiously to find a power source. Put a tech-lover’s mind at ease by giving them a portable charger capable of powering up their phone, tablet, headphones and other electronic devices.
Think outside the box when it comes time to wrap your gifts this holiday season. Try incorporating natural materials as decorations, such as sprigs of evergreen. PROVIDED
GYPSY K CONSIGNMENT HOLIDAY HOURS BLACK FRIDAY 9AM-7PM DECEMBER MON-FRI SATURDAY SUNDAY 11AM-7PM 11AM-5PM 12PM-4PM Northbridge Mall 2510 Bridge Ave., Albert Lea 507-473-2117
Unique holiday
GIFT-WRAPPING Wrapping Christmas presents often feels like a chore, but it doesn’t have to. With a little creativity, you can make gift-wrapping fun — not to mention cheaper and more eco-friendly. Here are a few gift-wrapping ideas to inspire you.
Use recycled materials as gift-wrap Wrap your gifts in recycled household items such as old newspapers and magazines, discarded maps, left over wallpaper and even gently worn clothes. With some extra effort, your
Try going monochrome
alternative to wrapping paper. Fabric can be reused year after year so you don’t need to buy, and throw For a sleek, stylish look, away, copious amounts of consider using shades of wrapping paper each holithe same hue for wrap- day season. ping paper, ribbon and gift bags. Or, choose two or three colors to theme your gift-wrapping around (pick a combo other than red and Try wrapping presents in green). brown Kraft paper, tying them with string and decoHave your kids decorate rating the packages with large pieces of thin, white paper to use for wrapping sprigs of evergreen or dried flowers. If you’re decking presents. The personalized your house with holly or Wrapping presents in drawings by your children other seasonal greenery, patterned fabric, or furo- will make the presents that save some of the foliage to shiki, is a Japanese practice you gift to your family use as embellishments for that offers an esthetically members that much more your wrapped gifts. pleasing and eco-friendly meaningful.
presents will look just as beautiful and far more interesting than if they were wrapped in plain old storebought paper.
Add natural materials as decorations
Have your children design the paper
Try using furoshiki
Spruce up Albert Lea Christmas lights fundraiser
Get your Christmas shopping done while supporting a great cause!
Prices (includes tax): Pillows: $32 9x9” signs: $31 13x13” signs: $49 Handmade by local artists, the three designs are available in both the signs and pillows. Signs come in white, black or charcoal. Available at the CVB office through the holiday season while supplies last and directly from Homestead Design at www.homesteaddesignmn.com. Shipping available.
25% of proceeds donated to the lights!
Contact Your Advertising Specialist Today! Terri Green.................................... 507) 379-3429 Renee Citsay..............................(507) 379-3430 Daniel Gullickson........................(507) 379-9851
Tribune Albert Lea