The Daily Intelligencer from Doylestown, Pennsylvania • Page 36

WWW.PHILLYBURBS.COM FOOD Wednesday, November 18, 2009 COURIER TIMES THE INTELLIGENCER 05 Brine your turkey first, then rub it down ASSOCIATED PRESS Salt is the essential ingredient for a brine, but many recipes add sugar as well. Sugar promotes browning and adds a touch of sweetness to balance the salt in the brine. This recipe uses brown sugar, which give the crust a hint of caramelized flavor. BROWN SUGAR TURKEY BRINE 1 cup kosher salt Vs cup brown sugar 4 quarts cold water In a large bucket or brining bag, dissolve the salt and sugar in the water. Submerge the turkey, then cover the bucket or seal the bag.

Refrigerate for 6 to 8 hours. When ready to roast, remove the turkey, rinse under cool water, then pat dry with paper towels. Makes enough for a 14- to 16- pound turkey Note: For more flavor, you also can add whole peppercorns, cumin, coriander and crushed garlic. The easiest way to add tons of flavor to your Thanksgiving turkey is to get under its skin. LiteraUy Rubbing a blend of herbs and spices both over and under the skin of the bird just before roasting imparts tons of flavor.

Here are two possibilities, one sweet and citrusy, the other herbal and garlicky The first is a wet rub gives turkey a rich and sweet flavor that is a nice complement to the saltiness of a brine. When you combine the ingredients, the mixture will appear curdled and messy It's fine. Just rub it over and under the turkey's skin. BROWN SUGAR AND CIDER TURKEY RUB 2V2 cups brown sugar VA cup whiskey cup apple cider V2 cup (1 stick) unsalted butter, softened 2 tablespoons chopped fresh sage 1 teaspoon cinnamon 1 teaspoon nutmeg Zest of 2 oranges Combine all ingredients in a blender and puree for about 1 minute. The mixture will be loose and a bit watery.

Carefully separate the turkey's skin from the flesh, trying to avoid breaking the skin. Use your hands to work the mixture under the skin, covering the flesh. Replace the skin, then rub the mixture over the outside of the turkey's skin. Roast according to your recipe. Makes enough for a 12- to 14- pound turkey Recipe adapted from Brent Young, a butcher at The Meat Hook in Brooklyn, N.Y.

LEMON-THYME RUB 4 tablespoons unsalted butter, softened 3 cloves garlic, minced 2 tablespoons minced fresh thyme 1 teaspoon grated lemon zest teaspoon table salt Vi teaspoon ground black pepper In a small bowl, use a spoon or silicone spatula to mix together all of the ingredients. Carefully separate the turkey's skin from the flesh, trying to avoid breaking the skin. Use your hands to work the mixture under the skin, covering the flesh. Replace the skin, then rub the mixture over the outside of the turkey's skin. Roast according to your recipe.

Makes enough for a 12- to 14- pound turkey Recipe adapted from the November 2007 issue of Cook's Illustrated magazine Mix green beans with a little blue By JIM ROMANOFF ASSOCIATED PRESS Green beans are a tradition at many Thanksgiving tables, so many grocers price them competitively during the holidays. Here, they are given a sophisticated twist with butter-toasted hazelnuts and melted Gorgonzola cheese. If you like, substitute any blue cheese you like. GREEN BEANS WITH HAZELNUTS AND GORGONZOLA 2 pounds green beans, trimmed tablespoons butter V2 cup chopped hazelnuts VJ cup crumbled Gorgonzola cheese Salt and ground black pepper, to taste Bring a large saucepan of salted water to a boil. Add the green beans, return to a boil and cook for 3 to 4 minutes, or until bright green and crisp.

Drain well and set aside. Return the pot to medium-high. Add the butter and hazelnuts and stir until the nuts are lightly toasted and fragrant, about 2 to 3 minutes. Add the green beans and stir until heated through. Remove the pan from the heat.

Add the cheese and toss until melted. Season with salt and pepper. Makes 8 servings. Answers for your holiday meal questions ASSOCIATED PRESS When your holiday dinner looks more disaster than decadent, finding expert help is just a cal or click away. Here are some of this year's holiday cooking hot lines and Web sites: Crisco Pie Hotline: 877-367-7438 ButterballTurkeyTalk-Line: 800- BUTTERBALL or http://www.butterball.com Empire Kosher poultry customer hot line: 717-436-7055 or http://www.empirekosher.com/index.htni Fleischmann's Yeast Baker's Help Line: 800-777-4959 or http://www.breadworld.com/help.aspx Foster Farms Turkey Helpline: 800-2557227 or http://www.fosterfarms.com General Mills: 800-248-7310 King Arthur Flour Bakers Hotline: 802-649-3717 or e-mail'questions to bakers kingarthurflour.com Nestle Toll House Baking Information Line: 800-637-8537 or http://verybestbaking.com Ocean Spray consumer help line: 800-6623263 or http://www.oceanspraycom Perdue consumer help line: 800-4PERDUE or http://www.perdue.com Reynolds Turkey Tips Hotline: 800-745-400C or http://www.reynoldskitchens.com U.S.

Department of Agriculture Meat and Poultry Hotline: 888-674-6854 or http://www.fsis.usda.gov/Food_Satety_ Karen THANKSGIVING FEAST TO GO Relax and serve a delicious Thanksgiving meal! Impress your guests and let Earl's do all the work Easy, convenient curbside pick-up on Thanksgiving Day Your ready to serve feast features a juicy and tender bird, ail natural and additive-free, from form in Bucks County, or to order call215-794-4020! Dress up carrots with maple and whiskey "Perfect for any affair (' Rocist Sfuffeci Chicken Breast Roast Loin of Poric Baked Meat Loaf Monday je through -V --n-' Accompofw'edwiffjAvoade dishes yf Sauerbrafen Roast Turkey Hungarian BUCKS COUNTY 'Rt 202 Street Rd 233 Easton Road 215-675-1864 Horsham, PA 19044 Fax: 215-675-4517 www.ottosbrduhauspa.com By ALISON LADMAN ASSOCIATED PRESS This Thanksgiving, make sure your carrots are dressed for the occasion. This simple maple glaze spiked with whiskey is thick enough 10 cling, but not so sweet to be cloying. When cooking with maple syrup, look for Grade which is darker, more flavorful and less expensive than the Grade A sold for pancakes. MAPLE WHISKEY GLAZED CARROTS 1 teaspoon Dijon mustard Vi teaspoon salt Vi teaspoon ground black pepper Vi cup maple syrup (preferably Grade B) 1 clove garlic, minced 1 teaspoon fresh rosemary leaves cup whiskey 2 pounds carrots, peeled and cut into rounds or thin sticks In a small saucepan over medium, combine the mustard, salt, black pepper, maple syrup, garlic and rosemary. Bring to a simmer and cook for 5 minutes.

Remove the pan from the heat and slowly stir in the whiskey. Return the pan to the heal and simmer for another 10 minutes, or until thick and syrupy. Set aside but keep in a warm place. Bring a large saucepan of water to a boil. Add the carrots and cook until just lender, about 5 minutes.

Drain the carrots, then return them to the saucepan. Add the glaze and loss gently to coal. Makes 6 to 8 servings. LI Limited Edition (Choice Ltd. Newsboy Figurine matlc- exclusively for riic IntclligenccT Extra, extra, read all about it! What a special way to accent your holiday decor and announce to family and friends that you are indeed ready for the holiday season.

Add him to your own collection, or perhaps present him as a unique gift for a loved one! inches from tip to toe $71.25 each (includes sales tax and Call for Details 609-871-8153 or email (type Caroler in Subject line) Order Online at phillyburbs.com/holiday09 click on The Intelligencer logo A limited number of Carolers are available for purchase at Tlie Intelligencer 333 North Broad St Doj'lestown, PA Mon. Fri. a.m. -1 :110 '64 (includes sales tax) A The Intelligencer and The Bucks County Courier Times would like to urge our readers to join us in bringing a little holiday, cheer to our local soldiers, sailors, marines andairmen who are serving or who have just returned from Iraq and Afghanistan. 'M'' For the years our employees have sent these unsung heroes gift cards during Christmas to show our appreciation their dedication to defending the freedom'we take for granted every day.

Now we'd like you to join our effort by helping ns send Target or IIUal-Mart gift cards to as many of our military personnel as possible. These cards will then be given to servicemen and women whose family's are often under financial pressures when their loved- ones are or have been deployed faraway for long periods of time. The gift cards, along with the form shown below, can be dropped off at any of our locations between Nov. 1 and Nov. 27 and will be.

delivered to the service men and women stationed at Naval Air. Station Joint Reserve Base Willow Grove in time for the holidays. Make checks payable The Intelligencer Mail Intelligencer 42'84 Rt. 130 Willingbovp, NJ Ci8046 I have enclnsed payment for Byere' Choice Ltd. Cornier Times Newsboy CaixDler" figurine(s) at $71.25 each (includes sales tax and Addi-ess City State Zip Phone Payment Method: Check QVisa QMastei-Card GAmEx Cai-dNo.

Exp. Date Information to be iiicliidod with gift card: YOUR NAME: YOUR HOMETOWN: MESSAGE If you maiild like to receho a thank you for your donationjill out the information below. This mil OHLY be used to send you a thank you note and will NOT be used for marketing FULL ADDRESS: PHONE NUMBER: Simply (ill out the above infomiation and drop off with your card at any of our lobbies. Please note, donations MUST be delivered to our lobbies. They CANNOT be accepted at the base.

BUCKS COUNTY COURIER TIMES 8400 N. Bristol Pike, Levittown THE INTELLIGENCER 333 N. Broad Street, DoylestovKii HORSHAM OFFICE 145 Easton Road, Horsham.