special.thesouthern.com The Southern Illinoisan (USPS 258-980) is published daily for $178 per year at 710 N. Illinois Ave., Carbondale, IL 62901. The Southern Illinoisan is owned by Lee Enterprises, Inc. of Davenport, Iowa.
• Dennis M. DeRossett, publisher dennis.derossett@thesouthern.com
Check out ls ing Specia FREE Shipp bsite on our We
HOLIDAY PREVIEW
• To subscribe: Call 618-351-5000 from Carbondale, Murphysboro and DeSoto; 618997-3356, option 2 from Williamson County; or 800-228-0429, option 2, between 6 a.m. and 5 p.m. weekdays, 7 a.m. to 11 a.m. Saturday and Sunday. • To place a display ad: Call 8 a.m. to 5 p.m. weekdays, 618-529-5454, option 6; from Williamson County, 618-997-3356; or toll free: 800-228-0429, option 6. • Materials provided by: Metro Creative Graphics, Content That Works
Got PMS? We do!
Pretty Much Scrumptious Cookies
No Time to Bake?
Decorative Plate $8.99/ea or 6 for $49.99 • Holiday Tins $10.99/ea or 6 for $59.99 • Hot Homemade Cookies • Holiday Gift Baskets • Platters • Hostess Gifts We Deliver & Ship Throughout Southern Illinois, the US & APO Boxes
ONE HOT COOKIE 1112 N. Johnson St. • Marion, IL 62959 618-997-7877 • www.onehotcookie.net
Food, Florals and Drink for Your Holiday Table • Great Selection of Southern Illinois Wines & Craft Beers • Gourmet Dips, Cheeses & Chocolates • Custom Designed Centerpieces & Gift Baskets • Order some of our great recipes for your holiday entertaining or let us do the work for you. Call for a custom quote Visit us at www.spiritsfoodflorals.com 1420 Main St. • Crainville, IL 618-985-2226 Located 1 mile east of the Carterville Crossroads Mon.-Thu. 9am-10pm • Fri.-Sat. 9am-11pm • Sunday Noon-10pm Drive thru open for your convenience
Page 2 Friday, November 13, 2009 The Southern Illinoisan
Spoonful
of gold
We’ve celebrated the holidays with honey for centuries – and never has the sweet indulgence seemed so new. Sweet to the tongue and smooth down the throat, amber honey is a beloved addition to the holidays. See for yourself why the golden treat brightens traditions, enhances recipes and can add a warm glow to your holiday table.
History of honey Honey is the world’s oldest sweetener. Its association with holiday tradition began hundreds of years ago. The extraction of honey occurs in late fall, forging a connection between honey and the bountiful harvest celebrations of Thanksgiving and the winter holidays
that closely follow. Honey’s rural roots may offer another explanation for its holiday popularity. Cheap, plentiful and produced close at hand, honey was a practical sweetener. “Since honey has been enjoyed in rural areas for many years, the association goes back again to the traditional roles in the house,” says Bruce Wolk, National Honey Board. “The housewife would often make cookies, cakes, candies and breads using various honey recipes and these recipes were handed down.” It is also linked with a number of religious traditions, including Judaism and Islam. In Judaism, Israel is called the land of milk and honey. Honey is also mentioned in the Quran, particularly its medicinal benefits. But Wolk says much of its significance comes from honey’s basic nature. “There’s a warmth and familiarity of having honey on the table,” Wolk says. “It’s a universal ingredient that is
HOLIDAY PREVIEW highly prized all over the world.”
Honied sweets in Italy During Christmas, smells of Struffoli, or honey balls, waft from busy kitchens. The sweet Neapolitan dessert of fried dough dipped in honey and sprinkles has been passed down for many years, according to Hedy Taranto, author of “Mangia, It’s Good for You,” (BookSurge, 2008). Some think the dessert’s significance may come from the scarcity of sugar during wartime. Taranto says its use may just be a tradition rather than having definite meaning. “Supposedly at Christmas eating the Struffoli improves the quality of life – or so it goes,” she says. Skeptical? Try out this recipe from Taranto’s book and decide for yourself!
Honeycomb for your table Eat honeycomb like candy, spread it on bread or serve it with cheese. Fancy restaurants pair honeycomb with an assortment of cheeses, a simple dessert plate that is beautiful and deeply satisfying. For your holiday party, serve a large piece of honeycomb – locally harvested, if you can find it – on a wooden cheese board or holiday platter. Supply plenty of small spreading knives and let guests slice off their own tastes. Try honeycomb with blue cheese, aged ParmigianoReggiano, Feta and goat cheese. Serve with crackers, a baguette or apple slices. And plenty of napkins. Michael Schwartz, owner and chef of Michael’s Genuine Food & Drink, Miami, Fla.,
receives rave reviews for his honeycomb creation. He serves a golden dollop of honeycomb with a cheese of the week, such as La Tur, an Italian soft cheese made from goat, cow and sheep’s milk. Guests order it as an appetizer or, as cheese is classically served, after dinner. Schwartz purchases the local honey from Paradise Farms, Homestead, Fla. The dish “is just a perfect combination,” he says. “I get a kick out of it when suppliers try to sell me honey from places like New Zealand. Why would I buy honey from New Zealand when I can get it right here?”
A sweet New Year Jewish sacred text depicts Israel as the land of milk and honey – the Promised Land and sweet end to a difficult desert journey. These days, honey remains an important part of Rosh Hashanah, the Jewish New Year celebration. Roz Marks, author of “Jewish Boot Camp: The Modern Girl’s Guide to Cooking Like a Jewish Grandmother” (Three Forks, 2009), says Jews traditionally fast for a 24hour period prior to the new year to go to temple, pray and atone for sins. They then break the fast with something special, such as honey cake. “My mother always said, don’t eat anything until you have had a piece of honey cake because you need to start off the year sweet,” Marks says. “You have two choices: you can either dip apples in honey or have honey cake.” Marks says honey is an important symbol of hope in the Jewish holiday. And as a self-proclaimed “big
holiday person,” it became essential for her to pass the tradition to her children and tell them of its meaning – even for those who prefer other sweets. “I can’t think of anyone who doesn’t break fast with honey cake, even if you don’t like it,” she says.
Types of honey Don’t just run off with the first honey bear you see this holiday season. Savor the search. Like wines, honey can contain many flavors, such as citrus, butter, blueberry and mint. Dark honeys tend to have stronger, spicier flavors and be full of antioxidants. Lighter honey tends to have the mildest flavor. “If you are new to honey tasting you may want to start your adventures here,” says Nancy Ostiguy, associate professor of entomology at Penn State University. There are more than 300 varieties of honey in the U.S. alone. Honey produced in each geographic region contains unique flavors derived from the types of flowers and plants it’s harvested from. Honey from Texas can taste remarkably different from honey in North Carolina. Ostiguy says she enjoys some of the rarer American honeys, such as Tupelo, Sourwood and Basswood. For a unique island flair, especially for those needing a little warmth during the winter holidays, Ostiguy suggests Original White Kiawe honey from Hawaii. The naturally creamy variety combines a tropical flavor with a thick, buttery texture. “I recommend eating it by the spoonful,” Ostiguy
says. “It’s too expensive and too delicious to combine with anything.”
Bee friendly Along with an organic garden, the Obama family has installed beehives on the White House lawn, inspiring amateur beekeepers nationwide. Beekeeping has experienced an up tick in popularity, particularly in cities, where urban dwellers quietly tuck beehives on roofs. Undeterred by asphalt and concrete, the insects carry on honey making as usual. Why not track down local honey for your table? Chances are, beehives are closer than you think. Check the Honey Locator at the National Honey Board: www.honeylocator.com.
Struffoli 3 cups flour 3 tablespoons Crisco 3 teaspoons baking powder 1 /2 cup of sugar
4 eggs 3 pound jar of honey Colored sprinkles Oil for frying
Mix all ingredients together except for honey and sprinkles. Roll into mini-sized round balls. Set aside. Place a 4-quart heavy bottomed saucepan over mediumhigh heat. Heat the oil to 330 degrees. Check the temperature with a candy thermometer. It is important to maintain the temperature. If the oil is too cool, the Struffoli will absorb too much oil before they finish frying. They should be a light golden brown. When you are finished frying the balls, place them in a large container with a paper towel to drain oil and cool. Heat about two cups of honey in saucepan, place Struffoli in pan and cover with honey. Pour into a decorative bowl and shake on colored sprinkles. Makes 6 to 8 dozen balls, depending on the size.
TO FIND LOCAL HONEY : In Southern Illinois, local honey can be purchased in many supermarkets, orchard retail shops and farmers’ markets.
The Southern Illinoisan Friday, November 13, 2009 Page 3
HOLIDAY PREVIEW Hanukkah, the Jewish festival of lights. Takeaway: Perhaps Damian could have made a better effort to educate himself on others’ cultures so he could learn to respect and enjoy their holidays. The season is much richer with an understanding of Hanukkah, Kwanzaa and other festivals.
Elf (2003): Will Ferrell
‘HOME ALONE’ IMAGE COURTESY 20TH CENTURY FOX ENTERTAINMENT
In the movie ‘Home Alone,’ young Kevin McCallister (Macaulay Culkin) is left behind as his family rushes to make a flight to Paris for their winter vacation.
Movies to the
rescue !
Do seasonal festivities have you in a dither? Grab one of these classic holiday movies and gather the clan. There’s no better way to lift spirits all around than to laugh yourself to tears. No matter who stars, how improbable their plight or twisted the plot, the best holiday movies bear tidings of great joy: You can survive the season. After all, they did.
when a couple of bumbling burglars try to break into the McCallister house, but Kevin’s booby traps prove better than any state-of-the-art alarm system. Takeaway: Holiday travelers, pack well in advance, set a batterypowered alarm clock as backup and leave for the airport early. And count the kids before departure – twice.
Home Alone (1990):
Son-in-Law (1993):
Young Kevin McCallister (Macaulay Culkin) is left behind as his family rushes to make a flight to Paris for their winter vacation. Mayhem ensues
South Dakota country girl goes to big city, meets crazy California kook. Brings him home for Thanksgiving break to avoid an engagement to
her small-town boyfriend. Family conquers xenophobia, falls in love with his crazy antics, sense of fashion and renegade streak. Over Thanksgiving dinner, his chivalry wins out. Takeaway: Sometimes the holidays can bring together people of different backgrounds and persuasions, so if that happens to you, be warm and inviting like the Warners. Make sure you have room at the table and plenty of food for any last-minute additions. And wipe that gravy off of baby’s lip. You don’t want those guests to think you boorish.
Page 4 Friday, November 13, 2009 The Southern Illinoisan
Somebody hit the lights; it’s high time for a little holiday movie mayhem.
When Harry Met Sally... (1989):
The Hebrew Hammer (2003):
The penultimate moment of this iconic rom-com occurs at a New Year’s party when Sally (Meg Ryan) realizes she misses Harry (Billy Crystal) and wants him by her side. Yes, sometimes it gets a little sappy, but it’s a love-me-tender flick that doesn’t take itself too seriously. Takeaway: Surround yourself with those you love and don’t sweat the small stuff. Make sure you know what the specialty is of whatever deli you enter in New York.
This Shaft-meets-Austin Powers Jewish blaxploitation parody pits Hanukkah and Kwanzaa versus Christmas in a battle for the right for the holidays to exist. Mordechai Jefferson Carver (Adam Goldberg) is the Hebrew Hammer, a former Israeli soldier/special agent who uses a tart style and devout faith to guide him in his private investigative firm. Damian Claus (Andy Dick) grows tired of his father’s liberal ways, so he kills him and usurps the throne to eliminate
stars as Buddy Elf, a Santa stowaway who grows up as the rare 6’3” elf, never suspecting he is actually a human. When he goes to New York to discover his true self, he brings his elfish Christmas spirit with him. Takeaway: Buddy’s raw adoration for the holiday season will lift any humbug’s mood. After all, it’s not about the tooexpensive gifts or fancy parties. It’s about enjoying the warmth of family and friends. Is there a Scrooge in your life? Befriend him. Individual tender, loving care and offers for involvement might just do the trick, so ask them to bring a dish to dinner or help you set up your holiday decorations.
Die Hard (1988): Perhaps the most classic action film of all time, Die Hard’s foil-the-terrorist plot makes it easy to forget that a Christmas Eve office party serves as the setting for Bruce Willis’ heroics. Takeaway: Consruct a bullet-proof invite list. Make sure your guests don’t invite their own friends without running it by you first. Should unwanted guests arrive and endeavor to take over your home, be diplomatic and welcoming. Holiday party drop-ins are part of the season.
HOLIDAY PREVIEW
Grill the bird?
Smoking the holiday turkey on the grill is great theater with delicious results; even the traditionalists will approve. ired of the same old bird for the holidays? Give your turkey an extreme makeover by taking the cooking – and the party – outside. While cooking meals from scratch has been on the decline in time-pressed families, grilling is on the rise, according to NPD Group, the Port Washington, N.Y. market research company. Men, who are cooking more than ever, are responsible for 13 percent of all meal preparation – much of it on the grill. Maybe this is the year to take turkey preparation outside. “A turkey smoke-roasted on the grill tastes better, thanks to the smoke flavor,” says Steve Raichlen, author of “The Barbecue Bible” and “How to Grill” (Workman Publishing) and host of the PBS series Primal Grill. “It frees up your oven for other dishes. It gives you an excuse to spend the afternoon ISTOCKPHOTOS
T
outdoors, gathered around the grill drinking beer or wine with your buddies.” And get ready for the “oohs” and “aaahs” when you present a turkey smoked to perfection: “a gorgeous, plump, mahogany colored bird – the skin crackling crisp, the meat tender and juicy, the whole shebang perfumed with wood smoke,” says Raichlen. “Guests are totally amazed because they would never guess that a whole turkey can be cooked outdoors,” says Dave DeWitt, editor of Fiery-Foods.com, the Fiery Foods and Barbecue Web site. “Grilling and smoking are generally becoming more and more popular, so people apply them to the various holidays as they see fit.” Among the options for cooking a turkey outdoors are grilling, rotisserie and smoking in a Big Green Egg, a ceramic smoker. DeWitt favors the rotisserie method
• 11 beds for faster service • Weekly specials • Sunless airbrushing • Only Bronzer 600 beds in town We have the best beds in town for a deeper, darker tan in less time so you spend less money!
1400 W. Main • Westside Center • Carbondale Hours: Mon.-Fri. 10-9 • Sat. 10-8 • Sun. 12-6
529-TAN1
Southern Que Barbeque Restaurant
“because it’s so versatile, you don’t need to worry about flipping the meat over, like you would with grilling, the heat is even and you don’t have to tend to it very much.” Raichlen favors cooking a whole turkey in the Big Green Egg or on the charcoal grill, which he says “is best for the reason that it’s easy to smoke on a charcoal grill and very difficult to smoke on a gas grill.” (See Raichlen’s recipe, below). Both suggest using the proper tools to cook your bird and avoiding common mistakes. Here are several of their tips to cooking your turkey outdoors:
Assemble your tools Raichlen suggests a barbecue injector, which enables you to inject some of the SEE GRILLED / PAGE 7
Buy one entree, get one free!
Dining Card
Enjoy “Buy One, Get One” dining offers throughout Southern Illinois with your purchase of the 2010 Top 20 Dining Card.
2010 restaurants to be announced soon! On sale December 1!
Perfect gifts and stocking stuffers!
Still just $20! 25% discount for bulk orders of 20 cards or more.
(618) 351-5034
Call today to order your Holiday Turkeys & Hams! 887 East Grand • Carbondale • 618-4457-88000
The Southern Illinoisan Friday, November 13, 2009 Page 5
HOLIDAY PREVIEW
Mocktails for the
holidays
Spread good cheer to guests with no-alcohol and tea-based drinks
A good party host continually circles the room, revs up conversations teetering on awkward silences and manages pesky behind-the-scenes operations. He or she has to uphold the no-guest-leftbehind policy. Still, the most attentive host can easily leave guests feeling out of place when non-alcoholic beverages aren’t provided. “As the host or hostess, there’s a good chance that there’s going to be somebody there that
doesn’t want to drink for some reason,” says Elizabeth Scott, professional chef and author of “Zero-proof Cocktails: Alcoholfree Beverages for Every Occasion,” (Ten Speed Press, 2009) “Normally, what happens to those people is that they end up in the corner with their diet soda.” Scott has witnessed an increasing trend among food professionals to acknowledge health restrictions and varying preferences of consumers. “I think as a society, maybe we’re becoming a little more health Splash of blood orange bitters conscious,” Sparkling white grape juice, preferably noshe says. sugar-added, chilled Mocktails let Orange twist, for garnish partyattendees Drop the sugar cube into a champagne flute and who are add a good splash of bitters to saturate the sugar avoiding cube. Slowly pour in the sparkling grape juice and alcohol or serve garnished with the orange twist. just counting calories around the holidays know that you intend to put everyone in a festive mood. Consider these garnishes and lowoctane ingredients as you stock up on SHERI GIBLIN / ‘ZERO-PROOF COCKTAILS’ BY LIZ SCOTT (TEN SPEED PRESS, 2009)
Shampagne Cocktail
Page 6 Friday, November 13, 2009 The Southern Illinoisan
holiday spirits.
Twist and shout Cocktail Infusions boast great garnishes, but a quick-and-easy addition may be a fruit skewer. “Fruit is always great … it adds interest and color,” Scott says. She also recommends garnishing drinks with their more unusual ingredients for an exotic twist. You can also use citrus fruit peels for decoration. Take a zester or a channel knife and peel around the outside of the fruit for a signature coil of color.
Tea time Both tea and wine have a substance called tannin, which causes puckering when tasted. “When you’re looking to make a wine substitute starting with a tea is a great idea,” Scott says. Peter Hewitt, owner of Concord, Mass.-based Tea Forté, created Tea Cocktail Infusions in three flavors for cocktails, but the company markets mocktail recipes, too. One of Tea Forté’s bubbly drink ideas for the holidays is the Virgin Sunrise Mocktail made with a lavender citrus tea infuser and seltzer water. When the tea bag is dropped into the glass, flavor fills the glass in a purple cloud. “The purple flows out. It’s just absolutely beautiful,” Hewitt says.
Oldies but goodies Sparkling white grape juice and apple ciders are old favorites
TEA FORTÉ
Exotic teas make a great base for no-alcohol party drinks.
for alcohol substitutes mainly because of they’re carbonated and flavorful. Scott suggests a Shampagne Cocktail made with sparkling white grape juice and blood orange bitters as a bubbly alcohol-alternative to ensure that all guests receive a celebratory drink. In addition to creating an all-inclusive, festive mood at your holiday party, providing mocktails at your holiday party saves money on the bar tab and lowers the risk of inebriated guests. Light-alcohol mixes are recommended for Tea Forté’s tea cocktails – “It’s not about the alcohol,” Hewitt says. “It’s about the flavor.” Delectable flavors and eye-catching garnishes for mocktails and cocktails help everyone feel welcome, and Scott says it ultimately “makes the party more of a success.” You’ll fill nondrinkers with cheer when you take the time out to consider their taste buds around the holidays.
HOLIDAY PREVIEW GRILLED FROM PAGE 5 marinade into the turkey. Consider food gloves for handling the turkey. Both Raichlen and DeWitt say a meat thermometer is essential. Too high a temperature and the turkey skin will burn before the meat is fully cooked; too low a temperature will result in an undercooked turkey.
Smoke ’em out Raichlen prefers natural lump charcoal, not briquettes, which can have a chemical taste if not properly lit. Soak wood chips before placing them on the charcoal once the
ash is well formed. “Most of the flavor comes from the fat drips from the bird onto the hot coals or wood, which interacts with the smoke and rises to coat the bird,” DeWitt says.
There’s the rub DeWitt likes using a low-sodium rub on his smoked turkey. Make your own rub from paprika, garlic and ground chili pepper. “Salt draws out the fluids from the turkey and you want your turkey as moist as possible,” he says
Spice up your gravy While some experts are fine with putting a drip pan underneath the grill in order to acquire enough
juice for gravy, DeWitt says carbon particles can end up in the pan. nstead, he suggests making the gravy on the stovetop inside. Brown the turkey neck and giblets in butter or oil. Mince the neck and giblets, add them to the pan with some water and simmer on low to extract the flavors. Thicken with flower or cornstarch. Add chipotle chile powder for color and spice.
Pause before serving Be patient before putting the bird on the table. “Let the bird rest for 20 minutes before carving to let the juices redistribute themselves,” Raichlen says. “The bird will be much moister.”
Bourbon-Brined Barbecued Turkey Adapted from “BBQ USA” by Steven Raichlen (Workman Publishing, 2003) For the injector sauce: 2 tablespoons salted butter 1 /3 cup chicken stock, room temperature 2 tablespoons bourbon 1 tablespoon of your favorite barbecue rub For the turkey: 1 turkey (8 to 10 pounds), thawed if frozen
4 tablespoons your favorite barbecue rub 1 tablespoon melted butter You’ll also need: A marinade injector 3 cups of wood chips, soaked for 1 hour in water to cover, then drained
1. To make the injector sauce, melt the butter in a small saucepan. Add the stock, bourbon and rub and whisk to mix. Let cool to room temperature. 2. Remove the packet of giblets from the neck or body cavity of the turkey and set aside for another use. Remove and discard the fat just inside the cavities of the turkey. Rinse the turkey, inside and out, under cold running water, then blot dry, inside and out, with paper towels. Season the inside of both cavities with 2 tablespoons of the rub. 3. Fill the injector with the injector sauce. To do this, push the plunger all the way down, place the tip of the needle in the sauce, and slowly draw the plunger up: The syringe will fill with sauce. Inject the sauce into the turkey breast, thighs, and drumsticks. Don’t be surprised if a little sauce squirts out; this is OK. Truss the turkey; this is optional, but it will give the bird a more dignified appearance. Brush the outside of the turkey with the remaining 1 tablespoon butter and sprinkle the remaining 2 tablespoons of rub all over it, patting it onto the skin with your fingertips. 4. Set up the grill for indirect grilling and preheat to medium. If using a gas grill, place all of the wood chips or chunks in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium. If using a charcoal grill, place a large drip pan in the center, preheat the grill to medium, then toss 1 cup of the wood chips or chunks on the coals. 5. When ready to cook, place the turkey, breast side up, in the center of the hot grate, over the drip pan and away from the heat. Put the lid down and cook the turkey until the skin is nicely browned and the meat is cooked through, 2 1/2 to 3 hours. To check for doneness, insert an instant-read thermometer in the thickest part of a thigh but not so that it touches the bone. The internal temperature should be about 165 degrees F. If the wing tips start to burn, cover them loosely with aluminum foil; if the skin starts to brown too much, cover the bird loosely with aluminum foil. 6. Transfer the grilled turkey to a platter, cover it loosely with aluminum foil, if you have not already done so, and let it rest for 10 minutes. Untruss the turkey, if necessary. Serves 8 to 10.
The Southern Illinoisan Friday, November 13, 2009 Page 7
10x16 Shortwall Barn
Starting at
2,209
$ $
RENT TO OWN $ 108.66/mo.*
10x16 Lofted w/Metal Roof
14x24 Utility Garage
Starting at
5,309
$ $
RENT TO OWN $ 261.15/mo.*
Starting at
3,029
$
16x32 Pioneer Cabin 14x28 Log Cabin Includes 6’ Covered Deck Turn Key
RENT TO OWN $ 148.99/mo.*
16x36 Premier Cabin
16x32 Barn Garage
Starting at
7,425
$ $
RENT TO OWN $ 365.23/mo.*
12x24 Pioneer Cabin Plus 4’ Covered Deck
Ready to Move In!
On Sale Now for Only
13,500
$ $
This One Only
RENT TO OWN $ 498.05/mo.*
On Sale Now for Only
4 year term
26,900 26,900
$ $
Starting at
13,500
$ $
90 Dayes Sam h As Cit aappsroval d with cre
Handcrafted Handcrafted •• Amish Amish and and Mennonite Mennonite Quality Quality Page 8 Friday, November 13, 2009 The Southern Illinoisan
RENT TO OWN $ 498.05/mo.*
Starting at
8,999
$ $
RENT TO OWN $ 442.66/mo.*
19867 Ketteman Lane • Ewing, IL Mon-Fri 7:30-5:00 • Sat. Appts. 1-800-786-7111 • (618) 927-0533 email: kkbuildings@gmail.com