Cool quick dessert from Facebook

Saw this dessert on Facebook and thought I would post it for the readers looking from a quick dessert that tastes great

Sigma Tau Delta: Raise Funds for Veterans

For the readers out there not only does Frostburgs English Dept feature some of the greatest writers, faculty,  and students, but we also have some amazing bakers. Recently the members of Sigma Tau Delta had a bake sale in Dunkle Hall raising money for the Veterans of the US Military. Here are some pictures of the great baked good featured.

Gobble,Gobble....Is that a Turkey I hear.

With Thanksgiving quickly approaching here is 3 turkey recipes for the season.


From allrecipes.com

• 2 tablespoons dried parsley
  2 tablespoons ground dried rosemary
  2 tablespoons rubbed dried sage
  2 tablespoons dried thyme leaves
  1 tablespoon lemon pepper
  1 tablespoon salt
  1 (15 pound) whole turkey, neck and giblets removed
  2 stalks celery, chopped
  1 orange, cut into wedges
  1 onion, chopped
  1 carrot, chopped
  1 (14.5 ounce) can chicken broth
  1 (750 milliliter) bottlechampagne
  
  

1. Preheat an oven to 350 degrees F (175 degrees C). Line a turkey roaster with long sheets of aluminum foil that will be long enough to wrap over the turkey.
2. Stir together the parsley, rosemary, sage, thyme, lemon pepper, and salt in a small bowl. Rub the herb mixture into the cavity of the turkey, then stuff with the celery, orange, onion, and carrot. Truss if desired, and place the turkey into the roasting pan. Pour the chicken broth and champagne over the turkey, making sure to get some champagne in the cavity. Bring the aluminum foil over the top of the turkey, and seal. Try to keep the foil from touching the skin of the turkey breast or legs.
3. Bake the turkey in the preheated oven for 2 1/2 to 3 hours until no longer pink at the bone and the juices run clear. Uncover the turkey, and continue baking until the skin turns golden brown, 30 minutes to 1 hour longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

From Food Network 

Ingredients
2 gallons water
2 cups apple juice
1 1/2 cups kosher salt
2 cups brown sugar
5 cloves garlic, crushed
5 bay leaves
4 tablespoons black peppercorns
2 tablespoons dried rosemary
3 oranges, peeled, white pith removed, skin roughly chopped
1 (20-pound) fresh turkey
1 1/2 sticks softened butter
3 tablespoons minced fresh rosemary leaves
3 tablespoons chopped orange zest
Directions
Combine the water, apple juice, salt, sugar, garlic, bay leaves, peppercorns, dried rosemary, and orange peel in a large pot and bring to a boil. Turn off the heat immediately, cover, and allow mixture to come to room temperature. Cool mixture in the fridge until you're ready.

To brine the turkey, remove the turkey from wrapper, remove interior bags (set aside; refrigerate), and rinse turkey thoroughly under cool water.

Place the turkey into a plastic brining bag or a very large pot.

Pour the cooled brine mixture over the top, adding extra cold water if you need more to completely cover the turkey. Seal the bag or cover the pot and allow the turkey to brine in the refrigerator for 16 to 24 hours before roasting.

Before roasting, remove the turkey from brine and rinse thoroughly under cold water. Then soak in a sink full of fresh water for 15 to 20 minutes. Pat dry. Discard brine. (This soaking process will decrease the likelihood of too-salty gravy).

Preheat the oven 275 degrees F.

Truss the bird and place it breast side up on a rack in a large roasting pan. Cover the turkey tightly with heavy-duty foil. Make sure it's entirely covered (cover over the bottom edges of the pan). Place in the oven and roast for about 10 minutes per pound (a 20 pound turkey will roast for about 3 1/2 hours).

Remove the turkey from the oven and increase the temperature to 375 degrees F. Remove the aluminum foil and set aside. Mix the softened butter with the rosemary and orange peel and rub all over the skin of the turkey, covering every single inch of the skin. Insert a meat thermometer into the thigh, near the hip joint. Place the turkey, uncovered, back into the oven. Continue roasting the turkey, basting with butter every 30 minutes, until the thermometer registers 170 degrees F and until the juices are no longer pink.

Remove from the oven and cover with foil until you are ready to carve and serve. Reserve pan juices to make gravy.

Cook's Note: This is enough for a 20 pound fresh turkey. You can decrease the quantity for a smaller bird.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

The last one is from Martha Stewart and is actually a fried turkey

Ingredients

• • Fresh turkey (15 pounds)
  • 25 medium dried bay leaves
  • 3 1/4 teaspoons dried thyme
  • 3 1/4 teaspoons dried oregano
  • 1 1/2 teaspoons whole black peppercorns
  • 3 tablespoons Konriko brand, or other hot Creole seasoning
  • 2 teaspoons garlic powder
  • 4 gallons peanut oil

Directions

1. Wash turkey inside and out under cold running water; pat dry. Finely grind bay leaves in spice grinder; transfer to small bowl. Finely grind thyme, oregano, and peppercorns separately; add to bay leaves. Mix in Creole seasoning and garlic powder.
2. Rub 1/3 spice mixture on inside of turkey, 1/3 under skin of breast, and 1/3 on outside of turkey; place in roasting pan. Cover; marinate overnight in refrigerator or up to 24 hours.
3. Bring turkey to room temperate. Using a wooden skewer, thread neck flap securely to bottom of turkey. Fold wing tips under. Using steel or aluminum wire, truss legs and tail's nose together securely; form a handle with wire. This will enable you to hold turkey while submerging in hot oil.
4. Heat oil in 10-gallon pot with liner basket over high heat until temperature registers 360 degrees. Holding turkey by handle, immerse in oil. Maintain temperature at 360 degrees.while frying. Fry until golden brown, about 45 minutes, or 3 minutes per pound.
5. Lift turkey from oil; transfer to a wire rack over a roasting pan. Drain for 15 minutes. Serve.
   

Farmers at Frostburg

This past Monday Frostburg State University was able call itself home to its first Farmers Market. Featuring several farms, a miller, and Frostburg citys own  mountain city. Walking in students are greeted with the smell of butternut squash mac and cheese, and the sight of fresh vegetables. Armark, the on campus provider for food hosted the event bringing in farmers from the area who provide them with the fresh fruits and vegetables used in all parts of Armark. I spoke with  Carolann, pictured below, who told me that since she had been working their in march she has been able to see the campus bring in locally grown food on campus including the catered food. She then explained that while they are not always able to get locally grown food they prefer to use it and when the prices are good in the food is in season they always go local. 

I then met Corey B. Armstrong the project coordinator for Frostburg Grows. However since this is not a sustainbility blog i thought i would use this as a chance to link to Howard Fooksman Blog on Sustainability. I have also included the link to the actual page Frostburg website , Facebook Page, Western MD Page

Across from Corey was Charles and his daughter, a grower from Oakland. His family has been selling their grown goods since 1998, and contracts with several different markets in Oakland and Morgantowne to sell his fresh produce. He told me that "he never comes to the farmers markets up here because of the distance." He was however excited to be their and sell his fresh veggies to the students and faculty.  

The last person I spoke with was Dawn Custer from Goodness Grows. She referred me to her website Goodness Grows were the history of the farm can be found. She then told me about the products she was selling. She featured about 6 different types of wheat breads that she had milled, braided, and baked her self, with all organic properties including flour she mills from the very same wheat as her bread allowing it to bake itself right back into the bread.