Page 47 - Harnett Life Fall 2018

Cranberry Riesling salt to boil. Stir until salt is dissolved.
Brined Turkey Cool to room temperature.
Pour brine into 5-gallon stock pot or
1 quart water container. Pour in wine then add one
6 bay leaves shallot, garlic, thyme (reserving some for
2 tablespoons whole stuffing turkey) and 1 cup cranberries.
black peppercorns Slowly lower in turkey.
1 tablespoon mustard seeds Pour ice water into pot to cover
1 1/2 cups kosher salt turkey. Place lid on pot and refrigerate
1 bottle (750 milliliters) Riesling wine at least 24 hours.
2 large shallots, thinly sliced, divided Heat oven to 500 F. Remove turkey
8 cloves garlic, crushed but from brine, pat dry and stuff with reserved
left in skins shallot, thyme and cranberries.
1 bunch fresh thyme, divided Place turkey in roasting pan. Generously
2 cups fresh cranberries, slightly massage olive oil into skin of turkey.
crushed, divided Sprinkle with salt and pepper, to taste. Use
1 turkey (16 pounds), giblet package kitchen twine to tie legs together so turkey
and neck removed
ice water, for covering turkey will keep its shape. Place in roasting pan
1/2 cup Bertolli Mild Olive Oil and roast 20 minutes. Lightly brush skin
again with olive oil, reduce heat to 350
salt, to taste F and roast until internal temperature
pepper, to taste reaches 155-160 F on meat thermometer.
In pot, bring water, bay leaves, Allow turkey to rest, loosely covered
peppercorns, mustard seeds and kosher with foil, 30 minutes before carving.

Chocolate Chunk Banana Bread
Chocolate Chunk Banana Bread
Recipe courtesy of Justin Schuble on behalf
of Bertolli Olive Oil
3/4 cup Bertolli Olive Oil, plus
additional for coating pan
3 ripe medium bananas, divided
1/2 cup applesauce
1 large egg
1 large egg white
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup semi-sweet chocolate chunks
or chips
1/4 cup nut spread
Rustic Minestrone Heat oven to 350 F.
Rustic Minestrone 1/3 cup shaved Parmigiano Coat 9-by-5-inch loaf pan with olive oil.
In mixing bowl, mash 2 bananas. Add
3 tablespoons Bertolli Extra Virgin Reggiano cheese applesauce, egg, egg white and vanilla to
Olive Oil, divided In 6-quart pot over medium-high heat, heat bananas and whisk.
1 small zucchini, sliced in 2 teaspoons oil. Add zucchini and kale; In separate bowl, combine flour, sugar,
1/2-inch half moons cook, stirring frequently, about 1-2 minutes, baking soda, salt and cinnamon. Slowly add
2 cups tightly packed, thinly or until kale begins to wilt. Reduce heat wet ingredients to dry ingredients and mix.
to medium; add sauce, broth and beans.
sliced Tuscan kale leaves Simmer 5-7 minutes, or until heated. Top Add olive oil slowly and mix until combined.
1 jar (23 ounces) Bertolli Rustic with shaved cheese before serving. Fold in chocolate chunks. Pour batter into
Cut Three Cheese with Aged Tips: Substitute garbanzo beans, loaf pan.
Asiago, Romano and kidney beans, pinto beans or tri-bean Heat nut spread in microwave until it reaches
Parmesan Sauce blend for cannellini beans. For heartier pourable consistency. Swirl spread into top of
1 carton (32 ounces) soup, add 3 cups (9 ounces) refrigerated batter. Thinly slice long, flat strips of banana.
vegetable broth tortellini pasta with broth and beans. Add slices to top of batter for decoration.
1 can (15 ounces) cannellini Simmer soup 8-10 minutes more, or until Place loaf pan in oven and bake 1 hour.
beans, rinsed pasta is cooked through. Remove bread and cool before slicing.