For a relaxing get away, family reunion or shopping trip... We offer: • Full breakfast • 3 bedrooms • King size beds • Private baths with Jacuzzis • Free Wi-fi Plenty of shopping, restaurants & entertainment!
Thursday, November 28, 2013
830 Main Street Osage, IA 641-832-2746 mapleinnofosage.com
“Seeing my family and eating food.” Emma Barclay, 10
By Tim Engstrom and Sarah Stultz
“All the food and the praise and having fun with all my friends and spending time with all my family.” Dakota Bogue, 11
“I like to go party with my grandpa and my brother and sister, and some of my cousins will be there.” Iain Pederson, 10
“Spending time with family and relatives and having fun.”
“Having a big family feast. Seeing family that I usually don’t see.” Cody Yokiel, 10
“That I get to be with my family and we all eat together and watch football.” Christian Leal, 11
Jorgen Anderson, 10
“When you get to spend time with your family.” Amy Chaplin, 11
“Getting to see my family. We all meet up in one area.”
“To give thanks for that they came together and shared the land and also their ideas.” Regina Rimann, 10
“The feast and spending time with my family.”
“Probably having fun games with family and all the food.”
“Getting to meet all my cousins and eat a bunch of food.”
“Being with my family.”
“Spending time with family.”
Hailey Barnes, 10
Sarah Eglseder, 11
“The dinner and getting together with my family.”
“Seeing all my family and helping my mom cook.”
Darsh Patel, 10
“That I get to see all my wonderful cousins and that I sometimes get to help make a little of the food. And I get to see my two grandmas and two grandpas.” Aaron Farris, 10
Anna Dahl, 11
Jarrett Flink, 10
Alex Baerman, 10
“Meet my family and seeing relatives I don’t get to see much. My mom makes really good pumpkin pies, and we play games at my grandma’s house.”
David Sena, 10
Lydia Levi, 10
“That you get to meet family that you don’t always get to see and you get to have a feast. Sometimes we play football.”
Lucas Hanson, 11
Joey Flores, 10
Custom Drapery & Blinds Holiday Sale Call Susan at 507-330-0960 for your appointment!
30% OFF ENTIRE ORDER
FREE Cordless Fashion Tech and Graber
Susan Batchelder, Consultant www.cdabbyme.com
FREE installation with trusted local installer Jeff Fjelstad
by Michael Esch Offer good through December 31, 2013
Page 2 • THANKSGIVING EXTRA • Albert Lea Tribune • Thursday, November 28, 2013
How to make simple, homemade holiday crowd-pleasers
Whether you’re playing host or bringing a side dish to someone else’s holiday gathering, preparing a delicious crowd-pleaser that’s simple and affordable to make is a priority for many. “The days of spending hours in the kitchen NHA/NHC - 40082A making homemade dishes from scratch are
long gone, said Jonathan Spear at Green Giant. “These days, timecrunched family cooks can take solace in knowing that any dish that starts and ends in the kitchen can be considered homemade, including meals using conveniences such as frozen vegetables and sauces from a jar.”
This holiday season, if you want to stand out by serving that memorable dish that didn’t take hours to prepare, consider the following tried-and-true culinary tips: • Shed the time-consuming task of washing and chopping vegetables by going frozen. Frozen veggies are picked at
their peak, making them just as nutritious as their fresh counterparts. • Use free online resources to find quick, easy holiday appetizers, entrees and desserts. For example, visit www.
seriouseats.com for festive holiday recipes like Cheesy Broccoli Puffs with Sriracha sauce or Roasted Potato and Sausage Quiche. • Don’t rely on unhealthy ingredients to
add wow-factor to holiday dishes. Instead, add simple ingredients such as fresh herbs and spices to any recipe for layers of flavor and zest. Everyone will be asking for the recipe.
open house. house. open throttle. throttle.
BIG ON FUN, EVEN AT 1:64 SCALE.
New Holland toys are built every bit as tough and reliable as the machines they’re modeled after. When you give a New Holland toy as a present, you’re giving a one-size-fits-all gift that can grow to suit even the biggest imaginations. Plus, they’re a lot easier to wrap than the real things. Contact us today or visit us at partstore.agriculture.newholland.com and partstore.construction.newholland.com
join us
You just won’t believe your eyes when you see the new 2012 snowmobiles at the Arctic Cat ® Open House. From the all-new ProCross™ F and ProCross XF to our mountainblasting ProClimb™ M sleds, these are the machines you’ve been waiting your whole life for. And don’t forget about Youhottest just won’t your season. eyes when you seea dream. the new the dealsbelieve of the entire No, it isn’t 2014 2012 at House. the Arctic Cat® Open House. From It’s thesnowmobiles Arctic Cat Open
during our open house
join us
the all-new ProCross™ F and ProCross XF to our mountainblasting ProClimb™ M sleds, these are the machines you’ve been waiting your whole life for. And don’t forget about the hottest deals of the entire season. No, it isn’t a dream. It’s the Arctic Cat Open House.
during our open house
ERT13817 1:16 C238 Compact Track Loader
Saturday Saturday, November 30
ERT13830 1:32 CR8090 Combine, Prestige™ Collection
ERT13839 1:32 T8.420, Prestige™ Collection
Nov. 26th 9am-3pm
ERT13850 T7.260 Pink Pedal Tractor
ROYAL SPORTS
105 MAIN ST. W. | CLARKS GROVE, MN 56016 | 507-256-7596 Always wear a helmet and don’t drink and ride. ©2011 Arctic Cat Sales Inc., ®™ Trademarks of Arctic Cat Inc., Thief River Falls, MN 56701.
Always wear a helmet and don’t drink and ride. ©2011 Arctic Cat Sales Inc., ®™ Trademarks of Arctic Cat Inc., Thief River Falls, MN 56701.
11.15.11
Gift Certificates make great stocking stuffers!
ERT13835 1:64 Peterbilt Model 367 Straight Truck with T7030 ERT13831 1:32 T9.540
Auditions December 16 & 17
GUYS ON ICE Performances February 13, 14, 15, 16M, 19, 20, 21, 22
©2013 CNH America LLC. All rights reserved. New Holland is a registered trademark of CNH America LLC. New Holland Construction is a trademark of CNH America LLC. Any trademarks referred to herein, in association with goods and/or services of companies other than CNH America LLC, are the property of those respective companies. www.newholland.com
Auditions March 5 & 6
LEND ME A TENOR Performances May 1, 2, 3, 4M, 8, 9, 10 Auditions May 20 & 21
ANNIE THE MUSICAL Performances July 17, 18, 19, 20M, 23, 24, 25, 26
Albert Lea Tribune 808 W. Front Street 77847 209th Street Albert Lea, Albert Lea, MN 56007 MN Minnesota 56007
Marion Ross Performing Arts Center 147 N. Broadway, Albert Lea • 377-4371 24/7 Call Center 1-877-730-3144 Box Office Open Thursdays 4-6pm www.actonbroadway.com
507-373-9114 www.titanmachinery.com
Larry
Dianne
Arline
Georgia
Jeanne
$50 off
any purchase of $200 or more Excludes Zable Bracelets
202 S. Broadway, Albert Lea 373-3925 • 800-339-7115 Financing Available
Come and join us for our holiday open house!
Thursday, December 5th 3:00-7:00 pm
Register to win one of (4) one-hour massages to be given away
Thursday, November 28, 2013 • Albert Lea Tribune • THANKSGIVING EXTRA • Page 3
Recipes, recipes, recipes Desserts are the sweet stuff of which memories are made, particularly in a holiday season, a time typically so rich with recollections. Salute that spirit with a historic dessert rooted in the North American past. For while tastes, trends and technology come and go, the country’s sweet tooth has remained ever keen. Why? Michael Krondl, a New York City food historian and author of “Sweet Invention: A History of Dessert,” said our continuing hunger for dessert is based on two things: childhood and celebrations. “Sweetness is one of the first tastes we love,” he said, referring to childhood. As for celebrations, “it used to be anything sweet was expensive because of the sugar” so sugar was saved for important things, like wedding cakes, birthday cakes and Christmas cookies. “Add those two things up and it sort of represents the culture,” Krondl said. “We don’t like to change our culture too much. We give lip service to change but we don’t like it too much. So foods stick around.” Traditional desserts are a particularly delectable way of connecting vividly with that culture. One may not be able to literally step into the shoes of one’s forefathers and foremothers, but one can sup pretty much as they did. But today’s cooks need to remember that desserts — like much of everything else — were different then. “These recipes were not designed to match anybody’s modern diet plan,” said Frank Clark, supervisor of historic foodways at Colonial Williamsburg, the living history museum in Williamsburg, Va. “There was lots of butter, lots of cream, lots of eggs.” But that was — and is — part of the charm of historic desserts. Sweets so epitomized hospitality that they were distributed throughout the menu. (“Dessert” as such was defined in the French sense back in colonial America, as a small palate-cleanser to be enjoyed before leaving the table.) “Most of the 18thcentury upscale entertaining was done with sweets,” said chef Walter Staib of Philadelphia’s City Tavern, host of television’s “A Taste of History” and author of a new cookbook, “A Sweet Taste of History.” “It was a way to show up the Joneses.” “Today, we don’t go in much for these celebratory everybody-eatsthe-cake desserts,” said Krondl. “They used to make election cakes that served 150 people. The tendency now is that everyone gets their own cupcake.”
Biscochitos Makes: 40-50 cookies The story of exploration and settlement in what is now the U.S. was written in languages other than English. These anise cookies were brought to New Mexico by the early Spaniards, who established Santa
2200 Y.H. Hanson Ave. Albert Lea, MN 56007 507.373.5006 www.mcbox.com
zest and orange juice, then the flour. Stir in the apples and the almonds, if using. Working in batches, scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving 1 inch between cookies. Bake for 10
minutes, or until just pale golden brown on the bottoms. Allow to cool for 5 minutes on the baking sheet before moving to a rack to cool completely. Allow the baking sheet to cool slightly between batches.
1
FRIDAY 11.29.13
nly
Day O
EVERYTHING* You Can Fit in the Bag!
FILL THE BAG
Too big for the bag? No problem!
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Serve your guests Marlborough pudding, left, and biscochito cookies this season. Fe in 1607. New Mexico declared the biscochito (also spelled bizcochito) the state cookie in 1989. This recipe comes from the New Mexico secretary of state website. The yield will vary depending on the size of cutters you use. 6 cups flour 3 teaspoons baking powder 1/4 teaspoon salt 2 cups lard 1 3/4 cups sugar 2 teaspoons anise seeds 2 eggs 1/4 cup brandy 1 tablespoon cinnamon Sift flour in a bowl with baking powder and salt. In separate bowl, cream the lard with 1 1/2 cups sugar and anise seeds until fluffy. Beat in eggs one at a time. Mix in flour mixture and brandy until well blended. Refrigerate, 2-3 hours. Heat oven to 350 degrees. Turn dough out onto a floured board; pat or roll to 1/4- or 1/2inch thickness. Cut into shapes. (The fleur-delis is traditional.) Place cookies on parchmentpaper-lined baking sheets. Mix the remaining 1/4 cup sugar and the cinnamon together in a small bowl. Dust the cookies with the cinnamon sugar. Bake until lightly browned, 10-12 minutes.
Marlborough Pudding Makes: One 8-inch deep-dish pie, 8 servings This is one of the most requested recipes at Old Sturbridge Village in Massachusetts. The original recipe from Amelia Simmons’ “American Cookery” of 1796 is quite terse: “Take 12 spoons of stewed apples, 12 of wine, 12 of sugar, 12 of melted butter, and 12 of beaten eggs, a little cream, spice to your taste; lay in paste No. 3, in a deep dish; bake one hour and a quarter.” This modern adaptation comes from the “Old Sturbridge Village Cookbook.” Pie dough, homemade or storebought, can substitute for the puff pastry, if desired. 6 tablespoons butter Juice of 1 lemon 3/4 cup stewed, pureed apples, about 2
apples 3/4 cup sherry 1/2 cup whipping cream 3/4 cup white sugar 4 eggs, beaten 1 sheet puff pastry 2 teaspoons grated nutmeg or to taste Heat oven to 400 degrees. Melt butter in a small saucepan; set aside to cool. Add lemon juice to apples, sherry, cream and sugar in a bowl; mix well. Add melted butter to mixture, blending well. Add eggs to mixture. Trim a sheet of puff pastry so that it fits a deep 8-inch pie plate. Season stewed apple mixture with grated nutmeg; spoon mixture into prepared pie plate. Bake, 15 minutes. Reduce heat to 350 degrees; bake until a knife inserted in the center comes out clean, 45 minutes. Cool before serving.
Apple-Orange Spince Drops Makes 4 dozen cookies 1/2 cup (1 stick) unsalted butter, room temperature 3/4 cup packed brown sugar 1/2 teaspoon almond extract 1 teaspoon vanilla extract 1/2 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon ground cloves 1 teaspoon ground allspice 1/2 teaspoon ground nutmeg 1 egg Zest of 1 orange 2 tablespoons orange juice 2 cups all-purpose flour 2 cups chopped dried apple 3/4 cup toasted slivered almonds (optional) For the glaze: 1 tablespoon orange juice 2/3 cup powdered sugar Heat the oven to 400 F. Line a baking sheet with kitchen parchment. In a medium bowl, use an electric mixer to beat together the butter, brown sugar, almond extract, vanilla extract, baking powder, salt, cloves, allspice and nutmeg until light and fluffy. Beat in the egg. Stir in the orange
50
%
To make the glaze, whisk together the orange juice and powdered sugar. Use a spoon to drizzle the glaze over each cookie. Once the glaze sets, store the cookies in an airtight container at room temperature.
black
Sweet history: Connect with tradition through Early American desserts
You can also get 50% off up to 4 additional items* that won’t fit inside!
410 BRIDGE AVE ALBERT LEA 507.373.1486
OFF
M-F 8am-8pm, Sat 8:30am5pm, Sun 10am-5pm * Gift and toy department items only. Valid 11.29.13 ONLY.
Simply present the bag, with your items in it, at any cash register and receive a 50% discount off of the regular retail price. 50% discount applies only to items from our Gift or Toy departments. Limit 1 bag per customer. No other discounts apply. No adjustments on prior purchases. No rain checks .Sale prices for Sterling Rewards members only. Reward Certificate may not be used on this transaction. Extra 10% coupon cannot be used with this coupon. May not be used in conjunction with other coupons. Coupons may not be used on items where discounting is prohibited.
“Thanksgiving Day in America is a time to offer thanks for blessings received throughout the year. It is a time of family gatherings and holiday meals. It’s also an opportunity to let folks know that you are thinking of them, that you appreciate them, and that you wish them well at this time of year. There is no time more fitting to say
“Thank You”
and to wish every employee at Ventura Foods a
“Happy Thanksgiving.”
919 E. 14th St., Albert Lea, MN 56007 373-2431
Celebrate the Season VISIT SANTA Santa's Hours Fri. Nov. 29 11-6 Sat. Nov. 30 12-6 Sun. Dec. 1 1-5
PHOTOS AVAILABLE by Mrs. Claus $10.00 Bring the kids & family!
SPECIAL HOLIDAY MALL HOURS Fri., Nov. 29 8am-9pm Sat., Nov. 30 10am-6pm Sun., Dec. 1 12pm-5pm
Shop locally! NORTHBRIDGE MALL GIFT CERTIFICATES Good at any Mall Location. Purchase at the Mall Office (excludes Shopko)
Open Thanksgiving Thursday, November 28 Herberger's - 8 p.m. Shoe Sensation - 8-9 p.m. and re-opening at midnight Dunhams - midnight Maurices - midnight - 2a.m.
I-90 & Bridge Ave. • Albert Lea, MN
Closed Thanksgiving Day • (507) 377-3185 • www.northbridgemall.com Extended Hours: Fri., Nov. 29, 8am-9pm; Sat., Nov. 30, 10am-6pm; Sun., Dec. 1, 12pm-5pm
Page 4 • THANKSGIVING EXTRA • Albert Lea Tribune • Thursday, November 28, 2013
Some traditional and not-so-traditional holiday recipes From cookies to cupcakes, the holidays just aren’t complete without freshly-baked treats to gift, serve and enjoy. But baking isn’t always a piece of cake, whether you’re an expert or novice baker. So this year, as you preheat your oven and prepare to whip up dozens of your favorite recipes, check out these five helpful tips to ensure your holiday cookies don’t crumble. • Pre-freeze cookie dough. Freeze cut-out cookies for 10 minutes before baking. They’ll keep their shape better during baking and also rise slightly higher. • Use parchment paper. The versatility of parchment paper allows for fuss-free baking. It can be used to line baking sheets for evenly-cooked treats and makes cleanup a breeze. • Bake on the center rack. To allow for the most even heat circulation, bake your holiday cookies on the oven’s center rack. Additionally, don’t over-crowd the oven. This can cause uneven baking, resulting in underbaked or burnt cookies. • Use an air-tight container. After baking, place your cookies in an air-tight container before they are completely cooled. Doing so will prevent them from drying out and will keep them nice and chewy. • Stick with a simple recipe. If you’re short on time or an inexperienced baker, stick with a simple recipe that you know will turn out great and is sure to please. Rolo Pretzel Delights are a fan favorite and can be made in less than 30 minutes.
Rolo Pretzel Delights Small pretzels Rolo chewy caramels in milk chocolate Pecan halves Heat oven to 350 F; line cookie sheet with parchment paper or foil. Place one pretzel for each pretzel treat desired on prepared sheet. Top each pretzel with one unwrapped Rolo chewy caramels in milk chocolate. Bake three to five minutes or until caramel piece begins to soften, but not melt. Remove from oven; top with either pecan half or additional pretzel. Allow the treats to cool completely.
Brown Butter Fig Thumbprint Cookies Makes 2 dozen cookies 1 cup (2 sticks) unsalted butter 1/4 cup powdered milk 6 ounces dried figs, chopped 1/3 cup orange juice 1/3 cup water 1/2 cup sugar 1/4 teaspoon salt 2 1/2 cups all-purpose flour 1 tablespoon vanilla sugar (or regular granulated sugar) In a small saucepan
over medium-high heat, combine the butter and powdered milk. Cook, stirring frequently, until lightly browned and nutty in fragrance. Remove from the heat and allow to cool and solidify. Meanwhile, make the filling. In a small saucepan over medium heat, combine the figs, orange juice and water. Cook, stirring regularly, until the figs are broken down and very soft, about 15 minutes. Transfer to a food processor and processor until smooth. Transfer to a bowl and allow to cool completely. When the butter mixture is ready, in a medium bowl combine it with the sugar and salt. Use an electric mixer to beat until creamy and well combined. Stir in the flour until a thick dough comes together. Heat the oven to 400 F. Line a baking sheet with kitchen parchment. To shape and fill the cookies, pinch off a tablespoon of dough. Roll the dough into a ball, then press your thumb into the center to make an indentation. Fill the center with 2 teaspoons of the fig mixture, then arrange on the prepared baking sheet. Sprinkle the tops of the cookies with vanilla sugar. Bake for 20 to 25 minutes, or until golden brown. Transfer the cookies to a rack and allow to cool completely. Store in an airtight container at room temperature.
Mango Marshmallow Bars
Once the crust and mango have cooled, pour off and discard any excess liquid from the mango. Transfer the mango to a bowl, then wipe the saucepan clean. Return the pan to medium heat. Add the heavy cream and bring to a boil. Reduce heat to very low, then add the chocolate. Stir until melted and smooth. Stir in half of the mango, then pour the mixture over the crust and spread in an even layer. Refrigerate until completely cooled. Meanwhile, make the marshmallow layer. In the bowl of a stand mixer, combine the gelatin with 3 tablespoons of the remaining water. Set aside. In a small saucepan over medium-high, combine the remaining 3 tablespoons water with the granulated sugar, corn syrup and salt. Cook without stirring until the mixture reaches 240 F on a candy thermometer. Pour the mixture into the mixer with the gelatin. Using the whisk attachment, beat on high (be careful not to splash the hot syrup) until cool, 7 to 9 minutes. Stir in the vanilla and the remaining half of the mango. Spread the marshmallow mixture evenly over the cooled chocolate layer, then sprinkle with colored sugar or sprinkles. Allow to fully set up, about 2 hours, before cutting into 24 bars. Store in an airtight container at room temperature.
Tropical Almond Macaroons
Makes 24 bars 1 1/2 cups graham cracker crumbs 3 tablespoons packed brown sugar 3 tablespoons all-purpose flour 6 tablespoons butter, melted 2 cups chopped dried mango, chopped 1 cup plus 6 tablespoons water, divided 3/4 cup heavy cream 11 1/2-ounce bag milk chocolate chips 1/4-ounce envelope gelatin 1/2 cup granulated sugar 1/3 cup corn syrup Pinch salt 1 teaspoon vanilla extract Colored sugar or sprinkles Heat the oven to 350 F. Coat a 9-by-13-inch baking pan with baking spray. In a medium bowl, stir together the graham cracker crumbs, brown sugar and flour. Stir in the melted butter until thoroughly combined. Transfer the mixture to the prepared baking pan and press to form an even layer. Bake 10 to 15 minutes, or until toasty and browned. Set aside to cool. Meanwhile, in a small saucepan over medium-high, combine the chopped mango and 1 cup of the water. Bring to a boil, then reduce to a simmer. Cook for 10 minutes, then set aside to cool.
Makes 60 cookies Two 8-ounce cans almond paste 3/4 cup sugar 4 egg whites 1 tablespoon dark rum 1 cup finely diced dried pineapple Maraschino cherries (patted dry and halved) or flake coconut, to garnish Heat the oven to 325 F. Line 2 baking sheets with kitchen parchment. In the bowl of a stand mixer, break up the almond paste into pieces. Add the sugar and beat until smooth. Add the egg whites and beat again until smooth. Stir in the rum and pineapple. Drop the dough by the teaspoonful onto the prepared baking sheets. Garnish each cookie with a well-dried cherry half or a piece of coconut. Bake for 20 to 25 minutes, or until lightly golden brown and dry to the touch. Store in an airtight container at room temperature.
Sweet-and-Salty Kitchen Sink Cookies Makes 4 1/2 dozen cookies 1 cup (2 sticks) unsalted butter, room temperature 1 cup packed brown sugar 1/2 cup granulated sugar
1617 W. Main St. • Albert Lea 507-379-2364
Rolo Pretzel Delights 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon kosher salt 1 egg 1 egg yolk 2 teaspoons vanilla extract 2 tablespoons previously brewed coffee grounds 2 cups all-purpose flour 3/4 cup rolled oats 3/4 cup chopped prunes 1 cup crushed wavy potato chips 1 cup salted peanuts 1 cup chopped bittersweet chocolate Heat the oven to 350 F. Line a large baking sheet with kitchen parchment. In a large bowl, use an electric mixer to beat together the butter, both sugars, baking soda, baking powder and salt until light and fluffy. Beat in the egg, egg yolk, vanilla and coffee grounds. Stir in the flour, then stir in the oats, prunes, potato chips, peanuts and chocolate. Working in batches, scoop 1 tablespoonsized balls of dough onto the prepared baking sheet, leaving 2 inches between the cookies. Bake for 11 to 13 minutes, or until light golden brown. Allow the cookies to cool for 5 minutes on the baking sheet before transferring to a rack to cool completely. Allow the baking sheet to cool between batches. Store in an airtight container at room temperature.
Ice Cream Cone Caramel Date Bars Makes 2 dozen cookies 6 tablespoons unsalted butter, room temperature 1 1/2 cups packed brown sugar 1 teaspoon vanilla extract 1/2 teaspoon salt 1/2 teaspoon baking powder 1 egg 1 1/3 cup all-purpose flour 1 cup crushed toasted pecans, divided 1 cup crushed sugar ice cream cones (about 6 cones), divided 8-ounce package pitted dates, finely chopped 3/4 cup half-and-half 8 ounces soft caramel candies Heat the oven to 350 F. Coat a 9-by-13-inch baking pan with baking spray. In a medium bowl, use an electric mixer to beat together the butter, brown sugar, vanilla, salt and baking powder. Beat in the egg. Stir in the flour, then 3/4 cup of the pecans and 3/4 cup of the crushed sugar cones. Press the mixture in an even layer into the prepared pan and bake for 15 to 18 minutes, or until golden brown. While the crust bakes, make the filling. In a medium saucepan over medium heat, combine the dates and halfand-half. Cook until the dates soften and begin to break down, about 10 minutes. Add the caramels and cook until melted, stirring constantly, about another 10 minutes. When the crust is baked and the filling is
Twice Baked Sweet Potatoes with Pecans made, pour the filling over the crust and spread evenly. Sprinkle the reserved toasted pecans and crushed sugar cone over the top, then let set up until firm. Cut into 24 bars.
Italian Rice Balls Servings: 15 to 18 rice balls 1 cup Arborio rice (risotto rice) 2 cups water 1 tablespoon salt 2 egg yolks 2 cups grated or shredded ParmigianoReggiano cheese 1/4 cup chopped Italian flat-leaf parsley 1/4 cup chopped fresh basil 3 tablespoons chopped sun-dried tomatoes 3 cups vegetable oil 2 cups dried plain bread crumbs 1 1/2 cups cubed firm whole-milk mozzarella cheese In medium pot, combine the rice, water and salt and bring to a simmer. Cover the pot and let the rice cook for 12 minutes, or until the water is absorbed. When done, spread rice out on a baking sheet. Use a rubber spatula to move the rice around, allowing the steam to escape and the rice to cool. In a medium bowl, mix the egg yolks and Parmigiano-Reggiano cheese. Add the egg and cheese mixture, parsley, basil and sun-dried tomatoes to the cooled rice. Use a rubber spatula to incorporate these ingredients. It will be very sticky. Put the bread crumbs in a medium bowl. In a 4-quart pot, heat the vegetable oil to 350 F, verifying the temperature with a candy thermometer. Set up the sheet of rice next to the mozzarella cheese and bread crumbs. Use a 2-ounce ice cream scoop or a 1/4 cup measuring cup to portion out the rice. Roll 1 scoop in wet hands to shape it into a ball. Push two cubes of mozzarella cheese into the center of the ball. Reshape the rice to close the ball around
Italian rice balls
the cheese. Coat each ball with bread crumbs and set on a plate until ready to fry. Fry 4 or 5 rice balls at a time for 2 to 3 minutes, until they’re golden brown. Remove from oil using a slotted spoon and set to drain on a paper towellined plate. Serve with your favorite marinara sauce.
Twice Baked Sweet Potatoes with Pecans Yield: 8 servings 4 large sweet potatoes, about 3 pounds 1/2 cup melted unsalted butter, divided 1 teaspoon orange zest, packed 3/4 teaspoon salt, divided 3/4 cup Fisher Pecan Halves, coarsely chopped 1/2 cup all-purpose flour 1/4 cup granulated sugar 1/4 cup dark brown sugar 1 teaspoon ground cinnamon 1/4 teaspoon kosher salt Preheat oven to 375 F. Pierce sweet potatoes all over with a fork. Microwave on high for 15 minutes or until completely cooked through. Let rest 5 minutes or until cool enough to handle. Topping: Meanwhile, combine the pecans, flour, sugars, cinnamon and 1/4 teaspoon salt. Stir to blend. Mix in 1/4 cup butter. The topping should form sandy clumps. Refrigerate. Split the potatoes in half lengthwise and scoop out some of the flesh inside. Arrange the sweet potato “halves” on a baking sheet. In a medium bowl, combine the sweet potato flesh with the remaining 1/4 cup butter, orange zest and 1/2 teaspoon salt. Spoon the filling back into each potato half and top with the topping on a baking tray. Place the tray in the center of the oven and bake until the topping browns, 15 to 20 minutes.
Thursday, November 28, 2013 • Albert Lea Tribune • THANKSGIVING EXTRA • Page 5
Looking for
Gifts
John Deere Johnny Tractor toy book $14.39
for a child? By Kelli Lageson
news@albertleatribune.com
Fleet Farm Supply in Albert Lea has aisles and aisles of toys and clothing for children that would be perfect for holiday gifts. Though there are all kinds of toys at Fleet Farm, here are a few examples of all the farming and tractor items that children would love to get as a present:
Apple Adventure Game $12.99
John Deere’s Johnny Tractor and Friends Dominoes $9.99
ERTL Dairy Farm Set $28.99
for the gun enthusiast in your life!
John Deere lunchbox $9.49
Gift certificates available
18326 US Hwy 69 Albert Lea, MN
(507) 377-0201
SH OP
H NORT WA
IO
Friday & Saturday, Nov. 29th & 30th 20% OFF christmas decor,
Fell Into It
Upcycled Merchandise Repurposed Furnishings Gently Used Treasures & Antique Shop.
ORNAMENTS & GREENS 50% OFF fall florals & fall decor plus other In-Store Specials
EXTENDED HOURS FOR YOUR HOLIDAY SHOPPING Nov. 29-Dec. 20 Monday thru Friday 9:30-6 p.m. Open Saturdays 9:30 a.m.-5 p.m.
Shop Small Busine ss Saturday!
Main Attractions Antiques and Gifts
221 W. Main, Lake Mills, IA • 641-592-1995 • www.mainattract.com
103 N Mill St. • Lake Mills • (641) 592-5858
Celebrate the Holidays in Osage! AWESOME t e mos shopping in th s all re AMAZING sto season!
Holiday Gala
December 6 Carriage Rides 3:30-6 p.m. in front of
Home Trust & Savings Bank parking lot--FREE
s, ecor, gift idea p d e m o h r, co sou Christmas de cocoas, dip & & s e e ff co s, em handmade it uch more! m d n a s rd ca mixes,
Pictures with Santa 4-7 p.m.
inside Frames & More, 703 Main St.--FREE
Holiday Items 20% Off 20% off Melissa & Doug (thru Christmas) 30% off Boxed Christmas Cards 25% off Baggallini Handbags (thru Dec 15)
Chris Ornamtemas Buy one nts
, get o 1/2 off ne
20% off Snoozies Loungewear
Tree Lighting 5:30 p.m. in front of
Home Trust & Savings Bank parking lot
ing Cloth ff (Buy any 2 pieces and get matching slippers FREE) o 40% Bauble Lu Lu & Lutini Beads - Buy 2, get 1 FREE
www.osagechamber.com
706 Main Street | Osage, IA | 641-832-3506
When you want something a little nicer! Art Quality Framing Fine Art & Unique Gifts Quality & Craftsmanship Since 1978
OPEN Black Friday 8am-6pm Small Business Saturday 10am-5pm Every Thurs-Sat until Christmas 10am-5pm
Shadow Boxes Sports Memorabilia Photographs Frame Repair
ts Prin n o Sale oliday & H tems! i gift
Frames& More 641-832-3067 703 Main St., Osage, IA
Open 10am-6pm starting 1/1/14
“Come To A Store That Cares About Their Customers”
Men’s and Women’s Apparel and Accessories on Main • 623 Main St. Osage, IA (641)-832-3282
Page 6 • THANKSGIVING EXTRA • Albert Lea Tribune • Thursday, November 28, 2013
L
ve lefse? Try out these 4 recipes
From the kitchen of the late Arvilla Anderson Ingredients 6 cups potatoes 1 stick of butter 3 teaspoons salt 3 teaspoons sugar 1/4 cup carnation evaporated milk 2 cups flour Directions Peel, cube and boil potatoes. Rice the potatoes immediately after draining potatoes. Cut butter into 1/2 inch “pats” and push into the potatoes to melt. Sprinkle salt and sugar over the potatoes then add evaporated milk. Do not mix! Cover and cool. When completely cool, add flour and use your hands to mix the ingredients. Squeeze everything together until the texture is just right. Then, form into logs about 2-by-2 inch squares on a cutting board and keep them cool in the fridge while rolling out the others. Divide logs into the equivalent of a 1/4 cup, roll out with plenty of flour and then cook on a lefse iron, turning once. Be careful not to over cook!
From the kitchen of Marie Gjendem Ingredients 6 1/2 cups flour 1 1/2 cups butter, room temperature 1 liter kefir 1 cup sugar 3/4 cup sour cream 2 tablespoons hornsalt Filling 3 1/4 cups butter 4 cups sugar 2 boxes prim 5 cups sour cream Directions For leafs, crumble butter into flour. Add other ingredients and work into dough in a mixer. Add more flour for the right consistence. Roll out thin, grill quickly on hot grill.
What you need to get started potato ricer
hot pad
lefse grill
pastry board lefse stick
flour dredger lefse rolling pin and cover
pastry cloth
How do you top your lefse? The Tribune asked on its Facebook what its readers put on their lefse. The following is a list of responses. Butter Mashed potatoes White sugar Peanut butter Cinnamon Maple syrup Prim (whipped brown cheese) Kumla Sour cream Ham Brown sugar Jelly Turkey Jam Dressing Little smokies Gravy Honey Hot dog Dark Karo syrup
For filling: All ingredients should be room temperature. Mix together butter, sugar and prim. Then, with a spatula, gently mix in sour cream.
From the kitchen of the late Irene Van Campen Ingredients 5 pounds (9 cups) Kitchen Kleen Russet Potatoes 1 stick butter 1 1/2 teaspoons sugar 1 1/2 teaspoons salt 1/2 cup heavy whipping cream 8 cups flour
From the kitchen of Marie Gjendem Ingredients Flour 1 large egg 3 cups kefir 2 cups sugar 1 1/2 cups melted butter, cooled 3 tablespoons hornsalt
Directions Peel potatoes. Boil in water until tender. Rice potatoes and combine with remaining ingredients. Kneed into a dough keeping in pot with lid on as much as possible. Generously flour rolling surface and rolling pin. Form dough into ball about the size of your palm and roll out as thin as possible. Transfer to griddle using lefse stick and rolling dough on and off. Flip when it starts to bubble and brown. Remove after each side has been cooked.
Filling 2 cups butter Prim, a couple tablespoons (spreadable brown cheese from Norway) 1 1/2 cups sugar 1 teaspoon cinnamon
— Brandi Hagen
Directions Combine all the ingredients for the lefse. The less flour and the less cooking time used, the better. Cook on lefse grill. Makes about 20 rounds. After each round is grilled, cover with a tea towel to keep them from drying out. When done grilling, lay them out to cool. For filling: Mix ingredients together on high speed until smooth and spreadable. Spread on each round and cover with another round. Cut in half. Eat or freeze. If serving from the freezer, let thaw for 15 to 20 minutes. Use a pizza slicer to slice each half in pie-shaped pieces and serve.
Lefse sits on the grill of Irene Anderson earlier this year.
Brandi Hagen/Albert Lea Tribune
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Thursday, November 28, 2013 • Albert Lea Tribune • THANKSGIVING EXTRA • Page 7
decorations you can’t live without this holiday season By Micah Bader
micah.bader@albertleatribune.com
Sterling Drug in Albert Lea has a wide variety of Christmas decorations including secular and religious items. Some are large and some are small. Some are even have lights in them to brighten the holiday season. Here a few examples of decorations at the store:
Winter wonderland cookie jar $61.99
Start Santa sedan with lights $79.99
Resin nativity family $22.99
Lighted cardinal snow globe $39.99
Snowman salt and pepper shakers $11.99
Snow much fun decoration plate $16.99
Wooden cutout joy letters set of three $66.99
Double the oats for a pleasing cookie this holiday season By Elizabeth Karmel Associated Press
Many people would balk at the idea of eating holiday cookies for breakfast, but this recipe might make you reconsider. These double-the-oats oatmeal cookies are so jammed with oats — making them tender and wonderfully chewy and rich — that I’ve been known to take them on vacation just so I can enjoy a familiar breakfast. Because if you could enjoy your morning bowl of oatmeal in the form of a cookie, why not? The inspiration for this cookie actually began with my dislike of raisins. Most oatmeal cookies are packed with raisins, which usually turns me off. So I wanted to create my own take on this classic cookie. I started with a basic cookie dough made with creamed butter, then added twice as many oats as a traditional cookie. I also substituted dried
cherries for the raisins. The result was a good cookie, but it wasn’t a great cookie. I wanted to be able to taste the individual ingredients, and I wanted a crispier texture. I was at loss until a trip to Houston unexpectedly gave me the answer. I was visiting a friend whose mom recently had sent him a tin of her oatmeal cookies. I tried one and wanted to eat the entire batch. I loved the texture and the light, clean taste. They were crisp and toothsome, everything I was looking for. The secret? She used vegetable oil instead of butter. At first, I thought this was odd, but then I realized that a lot of my favorite cakes were made with oil, not butter. As soon as I got home, I tested my recipe with oil and I could not believe the difference. My cookies had gone from good to great and I started baking them weekly. Because I like to eat
these cookies for breakfast with a cup of coffee, I bake them and keep them in the freezer so I have them on hand most of the time. I generally bake the cookies with dried cherries and pecans, which makes me equate them with eating a bowl of granola. But during the holidays, I love making them with dark chocolate chips and walnuts. The addition of the rich chocolate makes them more decadent and takes them from a breakfast cookie to a special occasion cookie.
Double-the-Oats Oatmeal Cookies
1 cup packed dark brown sugar 1/2 cup granulated sugar 1 cup vegetable oil 1 1/2 cups all-purpose flour, sifted 1 teaspoon baking soda 2 teaspoons cinnamon 1 teaspoon ground cardamom 1/2 teaspoon salt 3 1/2 cups old-fashioned rolled oats (not quick-cooking), divided 1 1/3 cups dried cherries 1 generous cup pecan halves, coarsely chopped Heat the oven to 350 F. Line a baking sheet with kitchen parchment. In a large bowl, whisk the eggs and vanilla until frothy. Add both sugars and the oil. Mix until well blended and creamy in appearance. In a medium bowl, whisk together the flour, baking soda, cinnamon, cardamom and salt. Add to sugar and egg mixture and mix until completely combined. Mix in 2 cups
May substitute 1 1/2 cups of dark chocolate chips and 1 cup of chopped walnuts for the dried cherries and pecans. Makes 3 dozen cookies 2 eggs 1 tablespoon vanilla extract
Double-the-Oats Oatmeal Cookies. of the oats, then the cherries and pecans. Add the remaining 1 1/2 cups of oats and mix well. The batter will be stiff. Working in batches, use a teaspoon to drop cookie dough on the prepared cookie,
leaving about 2 inches between cookies. Bake for 14 to 15 minutes, or until golden brown and still soft at the center. Cool for 2 minutes on the baking sheet, then use a spatula to transfer to a rack to cool completely.
Think outside the chocolate box when hosting a holiday cookie exchange The holidays provide a good excuse to bake and eat cookies. Not the traditional chocolate chip or peanut butter cookies that most of us eat during the rest of the year, but those special recipes that have everyone going back for a second taste. Hosting a cookie exchange is a great way to expose your friends to a wider variety of cookie recipes this holiday season. But before sending out invitations and asking your friends to make their favorite cookie recipe, consider thinking outside the chocolate box for your party this year. There are tons of ways to make your cookie exchange party unique. Start planning your party right away using a couple of these ideas. • Make it a themed cookie exchange. Theme parties are fun at any time of year, but take it one step further with your cookie exchange. Invite your guests to follow the theme with the recipes they choose to make. For example, consider hosting
a black and white cookie party, explaining to attendees that the cookies must have a black or white element. Coconut, white or dark chocolate candies, nuts and sugar for icing are just several ingredients that fit the bill, and you can find dozens of recipes featuring these items. Or make it a chocolate party, where all of the recipes have a chocolate ingredient in them. Many cookie recipes include nuts, so a nut theme would also be a great idea. In addition to the recipes featuring the theme, also decorate the party room to match. In need of a recipe? The following white chocolate crunch recipe is great for all three themed parties: • Up the game on the party favors. The purpose of a cookie exchange is to leave the party with a variety of holiday cookies, but you and your guests can have a lot more fun. Ways to think outside the chocolate box include holding a wine pairing with the cookies. Red wine and chocolate go well together, and your guests
can determine which pairing works best for their holiday tables. Or indulge by serving some chocolate martinis alongside the cookies. If your group is into games, make up fun names for the cookie recipes everyone brought.
• Introduce unexpected ingredients into the cookie recipes. One of the holiday season’s most popular confections is Hawaiian Host chocolate-covered macadamia nuts that tempt frequent snacking all season long.
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Page 8 • THANKSGIVING EXTRA • Albert Lea Tribune • Thursday, November 28, 2013
Tips for adding top home design to your holiday decor From decking the halls to trimming the tree, everyone loves the tradition of decorating their home for the holiday season. It’s a time to pull out heirloom pieces and blend
Design expert Kate Law, who has designed flowers for the likes of Ellen and Jennifer Lopez, lends insight into the top holiday decor trends and how you can easily
them with modern elements to make your home truly one of a kind. This year, refresh your holiday motif with a few top decor trends for a look guaranteed to impress.
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integrate them into your home:
Relaxed rustic Taking cues from classic holiday stories set in the countryside, beautiful rustic decor sets the tone for a festive season whether you live in the city, a suburb or rural area. Rustic elements can be easy to incorporate into your home’s holiday
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Personalization Personalizing your holiday designs can help make your home decor special. Unique touches enhance your enjoyment of
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the holidays and can serve as conversation starters when guests visit. The easiest way to add a personal touch to your holiday decor is through customized items, like monogrammed pillows and towels, personalized wall hangings that feature a special message, and ornaments and figurines that highlight the family name.
Bold patterns The holiday season is full of colors and designs that delight the senses, and bold patterns have never been more popular. Polka dots and chevrons are trending for the year and bring personality to any home’s holiday celebrations. Try your hand at homemade polka dot and chevron ornaments. Make your time baking even more special by treating yourself to a whimsical polka dot sugar cookie apron.
Mason jars One of the most affordable and accessible holiday trends of the season is mason jars. You can find these at your local craft store, grocery store or even at second-hand stores. Try using jars as candle sleeves and place tea lights within for a warm holiday centerpiece. Fill with various shades of holiday candy for colorful decor throughout the house. Complete your punch or eggnog drink station with mason drinking jars for a fun alternative to traditional glasses.
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Thursday, November 28, 2013 • Albert Lea Tribune • THANKSGIVING EXTRA • Page 9
DIY decorating that lasts all season As the holidays roll around, it’s natural to want to spread good tidings and cheer with festive decorations like wreaths, candy canes and Santa Claus figurines. But this year, instead of digging out the same old holiday decorations, why not create some new looks that will last the entire winter season, even after you put away the gift wrap and ornaments?
Stimulate the senses Nothing says winter like the fresh smell of pine and the soft, warm glow of candlelight. Repurpose simple glass bottles into an outdoorsy candlescape with Krylon Natural Stone Textured Finish spray paint. Available in eight colors, like Olivine, it goes on easy and gives you the natural beauty of stone and an elegant, professionallooking appearance. Once dry, wrap artificial garland with pinecones around the bottle’s neck or let the garland cascade down the bottle. Place pine tree-scented white taper candles in the bottle openings, light and enjoy for a fresh look and smell that will stimulate your senses well into 2014.
Color works wonders Another easy way to excite the senses during a drab, gray winter is with pops of color. For a decorative display that lasts all season, avoid the red and green color combination associated with Christmas and branch out with more contemporary choices like teals, blues, purples and pinks. Metallics like silver and gold are also a great way to glitz up the season without looking like the North Pole in overdrive.
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Try Krylon’s ColorMaster Metallic in Gold to spice up old ornaments, vases, frames, centerpieces and more in no time at all. Group spray-painted ornaments or pine cones in a hurricane vase or glass bowl and display on the mantel for added ambiance to any living room.
Deck the halls Looking for a way to display the abundance of holiday cards from friends and family? Repurpose an old
window shutter to create a unique display. Start by spray painting it with a festive shade, such as green or burgundy, which adds a touch of holiday spirit. Once dry, hang the shutter in the kitchen or entryway and place holiday cards in the slats of the shutter for a creative way to stay organized. Once the holidays have passed, you can still use the shutter to display birthday cards, thank you notes, party invitations and more all year long.
Outdoor decor The inside of the home isn’t the only space you can be creative. Make a lasting statement before houseguests even step inside your home by focusing decorative attention to the outside. Line walkways and driveways with lights or faux miniature pine trees, and place white flameless candlesticks on each windowsill to add a simple touch of holiday spirit. Prop a vintage snow sled outside the front door to
welcome guests. So, this year instead of the same decorations, consider some fun and easy
ways to re-beautify them into pieces that you’ll be proud to display throughout the winter season.
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Page 10 • THANKSGIVING EXTRA • Albert Lea Tribune • Thursday, November 28, 2013
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