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"bio": "Kim Laidlaw is a cookbook author, editor, food writer, producer, project manager, and baker who has been in the kitchen covered in flour since she was big enough to stir the biscuit dough. She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen. \r\n\r\nHer first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013. \r\n\r\nShe was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in Petaluma with her husband and their child, whom she cooks for everyday. Find out more at \u003ca href=\"http://www.kimlaidlaw.com\">http://www.kimlaidlaw.com\u003c/a>.",
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"disqusTitle": "Thanksgiving Recipe: Crispy Brussels Sprouts Hash",
"title": "Thanksgiving Recipe: Crispy Brussels Sprouts Hash",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>I think we can all agree that hash browns are awesome, and a hearty plate of them drizzled with ketchup alongside runny fried eggs and some crispy bacon makes the ultimate hangover fare. But they don’t have to be relegated to a greasy diner breakfast. This homemade version gets a makeover, with the addition of delicately bitter Brussels sprouts, sweet onions, and bits of salty bacon.\u003c/p>\n\u003cp>These upscale hash browns are so good that I plan to serve them for Thanksgiving dinner (I’m always looking for a new and decadent way to serve Brussels sprouts). They are terrific as is, but you can, of course, gild the lily by drizzling them with a tiny bit of aged balsamic. If you plan to do that, I’d suggest using the best you can afford (the more syrupy the better).\u003c/p>\n\u003cp>If you want to keep these vegetarian, omit the bacon and use 3 tablespoons unsalted butter or olive oil instead.\u003c/p>\n\u003cfigure id=\"attachment_113393\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113393\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-hash-final1.jpg\" alt=\"Crispy Brussels Sprouts Hash\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crispy Brussels Sprouts Hash \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Brussels Sprouts Hash Browns\u003c/h2>\n\u003cp>\u003cem>Makes about 6 to 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 Russet potatoes, peeled\u003c/li>\n\u003cli>4 slices thick-cut Applewood-smoked or black forest bacon\u003c/li>\n\u003cli>1 small yellow onion, finely chopped\u003c/li>\n\u003cli>1 lb small tender Brussels sprouts, trimmed and finely sliced\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1 tablespoon balsamic vinegar, or to taste (optional)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_113402\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113402\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-slice2.jpg\" alt=\"Trim and finely slice the Brussels sprouts\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trim and finely slice the Brussels sprouts \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Shred the potatoes using the shredder insert in your food processor or by hand on the large holes of a box shredder-grater. Immediately transfer to a bowl of cold water (this keeps them from turning brown and also removes some of the starch.) Let sit while you fry the bacon.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113397\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113397\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-potato-grate.jpg\" alt=\"Shred the potatoes using the shredder insert in your food processor or by hand on the large holes of a box shredder-grater. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shred the potatoes using the shredder insert in your food processor or by hand on the large holes of a box shredder-grater. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113398\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113398\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1.jpg\" alt=\"Immediately transfer to a bowl of cold water (this keeps them from turning brown and also removes some of the starch.)\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Immediately transfer to a bowl of cold water (this keeps them from turning brown and also removes some of the starch.) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a well-seasoned 12-inch cast iron or other heavy frying pan, fry the bacon over medium heat until the fat is rendered and the bacon is crisp. Transfer the bacon to paper towels, and when cool enough to handle, crumble or chop into roughly 1/2-inch pieces. Leave the fat in the pan.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113386\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113386\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook.jpg\" alt=\"In a well-seasoned 12-inch cast iron or other heavy frying pan, fry the bacon over medium heat until the fat is rendered and the bacon is crisp.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a well-seasoned 12-inch cast iron or other heavy frying pan, fry the bacon over medium heat until the fat is rendered and the bacon is crisp. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113387\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113387\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked.jpg\" alt=\"Transfer the bacon to paper towels.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the bacon to paper towels. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113389\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113389\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon.jpg\" alt=\"When cool enough to handle, crumble or chop into roughly 1/2-inch pieces.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When cool enough to handle, crumble or chop into roughly 1/2-inch pieces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Drain the shredded potatoes and transfer to a dry kitchen towel. Press out as much water as possible.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113400\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113400\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry.jpg\" alt=\"Drain the shredded potatoes and transfer to a dry kitchen towel. Press out as much water as possible.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain the shredded potatoes and transfer to a dry kitchen towel. Press out as much water as possible. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>You should have about 3 tablespoons bacon fat in the pan. If not, add enough olive oil to make 3 tablespoons total (or pour off any excess). Heat the pan over medium heat. Add the onion, potatoes, Brussels sprouts, and crumbled bacon, in that order, then stir to mix. Season with salt and pepper, then cook the mixture until golden brown and crispy on the bottom, stirring only enough to keep it from burning. Turn occasionally with a spatula once the bottom becomes crisp. Continue cooking until crisp and golden brown and tender throughout. Drizzle with the balsamic and serve at once.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113396\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113396\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-onions-cook.jpg\" alt=\"You should have about 3 tablespoons bacon fat in the pan. If not, add enough olive oil to make 3 tablespoons total (or pour off any excess). Heat the pan over medium heat. Add the onion\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You should have about 3 tablespoons bacon fat in the pan. If not, add enough olive oil to make 3 tablespoons total (or pour off any excess). Heat the pan over medium heat. Add the onion. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113385\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113385\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients.jpg\" alt=\"Add potatoes, Brussels sprouts, and crumbled bacon, in that order.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add potatoes, Brussels sprouts, and crumbled bacon, in that order. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113395\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113395\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing.jpg\" alt=\"Stir to mix. Season with salt and pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir to mix. Season with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113394\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113394\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-hash-stir.jpg\" alt=\"Cook the mixture until golden brown and crispy on the bottom, stirring only enough to keep it from burning. Turn occasionally with a spatula once the bottom becomes crisp.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook the mixture until golden brown and crispy on the bottom, stirring only enough to keep it from burning. Turn occasionally with a spatula once the bottom becomes crisp. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113407\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113407\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-final3.jpg\" alt=\"Continue cooking until crisp and golden brown and tender throughout. Drizzle with the balsamic and serve at once.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Continue cooking until crisp and golden brown and tender throughout. Drizzle with the balsamic and serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Here’s another take on Brussels sprouts to add to your repertoire.",
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"title": "Thanksgiving Recipe: Crispy Brussels Sprouts Hash | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I think we can all agree that hash browns are awesome, and a hearty plate of them drizzled with ketchup alongside runny fried eggs and some crispy bacon makes the ultimate hangover fare. But they don’t have to be relegated to a greasy diner breakfast. This homemade version gets a makeover, with the addition of delicately bitter Brussels sprouts, sweet onions, and bits of salty bacon.\u003c/p>\n\u003cp>These upscale hash browns are so good that I plan to serve them for Thanksgiving dinner (I’m always looking for a new and decadent way to serve Brussels sprouts). They are terrific as is, but you can, of course, gild the lily by drizzling them with a tiny bit of aged balsamic. If you plan to do that, I’d suggest using the best you can afford (the more syrupy the better).\u003c/p>\n\u003cp>If you want to keep these vegetarian, omit the bacon and use 3 tablespoons unsalted butter or olive oil instead.\u003c/p>\n\u003cfigure id=\"attachment_113393\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113393\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-hash-final1.jpg\" alt=\"Crispy Brussels Sprouts Hash\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crispy Brussels Sprouts Hash \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Brussels Sprouts Hash Browns\u003c/h2>\n\u003cp>\u003cem>Makes about 6 to 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 Russet potatoes, peeled\u003c/li>\n\u003cli>4 slices thick-cut Applewood-smoked or black forest bacon\u003c/li>\n\u003cli>1 small yellow onion, finely chopped\u003c/li>\n\u003cli>1 lb small tender Brussels sprouts, trimmed and finely sliced\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1 tablespoon balsamic vinegar, or to taste (optional)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_113402\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113402\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-slice2.jpg\" alt=\"Trim and finely slice the Brussels sprouts\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trim and finely slice the Brussels sprouts \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Shred the potatoes using the shredder insert in your food processor or by hand on the large holes of a box shredder-grater. Immediately transfer to a bowl of cold water (this keeps them from turning brown and also removes some of the starch.) Let sit while you fry the bacon.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113397\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113397\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-potato-grate.jpg\" alt=\"Shred the potatoes using the shredder insert in your food processor or by hand on the large holes of a box shredder-grater. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shred the potatoes using the shredder insert in your food processor or by hand on the large holes of a box shredder-grater. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113398\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113398\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1.jpg\" alt=\"Immediately transfer to a bowl of cold water (this keeps them from turning brown and also removes some of the starch.)\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Immediately transfer to a bowl of cold water (this keeps them from turning brown and also removes some of the starch.) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a well-seasoned 12-inch cast iron or other heavy frying pan, fry the bacon over medium heat until the fat is rendered and the bacon is crisp. Transfer the bacon to paper towels, and when cool enough to handle, crumble or chop into roughly 1/2-inch pieces. Leave the fat in the pan.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113386\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113386\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook.jpg\" alt=\"In a well-seasoned 12-inch cast iron or other heavy frying pan, fry the bacon over medium heat until the fat is rendered and the bacon is crisp.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a well-seasoned 12-inch cast iron or other heavy frying pan, fry the bacon over medium heat until the fat is rendered and the bacon is crisp. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113387\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113387\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked.jpg\" alt=\"Transfer the bacon to paper towels.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the bacon to paper towels. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113389\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113389\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon.jpg\" alt=\"When cool enough to handle, crumble or chop into roughly 1/2-inch pieces.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When cool enough to handle, crumble or chop into roughly 1/2-inch pieces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Drain the shredded potatoes and transfer to a dry kitchen towel. Press out as much water as possible.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113400\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113400\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry.jpg\" alt=\"Drain the shredded potatoes and transfer to a dry kitchen towel. Press out as much water as possible.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain the shredded potatoes and transfer to a dry kitchen towel. Press out as much water as possible. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>You should have about 3 tablespoons bacon fat in the pan. If not, add enough olive oil to make 3 tablespoons total (or pour off any excess). Heat the pan over medium heat. Add the onion, potatoes, Brussels sprouts, and crumbled bacon, in that order, then stir to mix. Season with salt and pepper, then cook the mixture until golden brown and crispy on the bottom, stirring only enough to keep it from burning. Turn occasionally with a spatula once the bottom becomes crisp. Continue cooking until crisp and golden brown and tender throughout. Drizzle with the balsamic and serve at once.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113396\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113396\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-onions-cook.jpg\" alt=\"You should have about 3 tablespoons bacon fat in the pan. If not, add enough olive oil to make 3 tablespoons total (or pour off any excess). Heat the pan over medium heat. Add the onion\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You should have about 3 tablespoons bacon fat in the pan. If not, add enough olive oil to make 3 tablespoons total (or pour off any excess). Heat the pan over medium heat. Add the onion. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113385\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113385\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients.jpg\" alt=\"Add potatoes, Brussels sprouts, and crumbled bacon, in that order.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add potatoes, Brussels sprouts, and crumbled bacon, in that order. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113395\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113395\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing.jpg\" alt=\"Stir to mix. Season with salt and pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir to mix. Season with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113394\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113394\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-hash-stir.jpg\" alt=\"Cook the mixture until golden brown and crispy on the bottom, stirring only enough to keep it from burning. Turn occasionally with a spatula once the bottom becomes crisp.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook the mixture until golden brown and crispy on the bottom, stirring only enough to keep it from burning. Turn occasionally with a spatula once the bottom becomes crisp. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113407\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113407\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-final3.jpg\" alt=\"Continue cooking until crisp and golden brown and tender throughout. Drizzle with the balsamic and serve at once.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Continue cooking until crisp and golden brown and tender throughout. Drizzle with the balsamic and serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Thanksgiving Recipe: Classic Turkey Gravy",
"title": "Thanksgiving Recipe: Classic Turkey Gravy",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>For me, Thanksgiving is a very traditional meal, and at the heart of it will always be turkey, stuffing, cranberry sauce, and gravy. This is my holy quaternity (yes, I had to look that up to see what four items would constitute).\u003c/p>\n\u003cp>Ideally, I like to make my gravy base well ahead of time (especially if I’m roasting a turkey for a photo shoot). That way, all I have to do is add the drippings once the turkey comes out of the oven. In fact, some years I make it up to a month in advance and then just freeze it. Make sure to pull it out of the freezer a few days before Thanksgiving so it can defrost in the freezer, then just pop it into a saucepan, reheat and whisk it a few times to smooth out the consistency. It is just one less thing to do on the Big Day.\u003c/p>\n\u003cp>At the very least, though, get your turkey stock simmering in the morning and let it slowly cook throughout Thanksgiving Day. Making homemade turkey stock isn’t imperative but it does really make a difference in the outcome. In a pinch, use a good quality low-sodium chicken stock (you’ll find the best versions in the freezer section). Once your stock is ready, prepare the gravy base (making sure to underseason it), then just before serving add the drippings from your turkey. Make sure to add a little at a time if you have wet-brined or dry-brined your turkey, as they can be very salty. Always season the gravy at the end.\u003c/p>\n\u003ch2>Recipe: Classic Turkey Gravy\u003c/h2>\n\u003cp>\u003cem>Makes about 1 quart gravy\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Turkey stock\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>Reserved neck and backbone from spatchcocked turkey, or 2 lbs chicken wings\u003c/li>\n\u003cli>1 large or 2 medium carrots, roughly chopped\u003c/li>\n\u003cli>1/2 yellow and/or red onion, roughly chopped\u003c/li>\n\u003cli>2 stalks celery\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Turkey gravy\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 /3 cup unsalted butter (or turkey fat if you have any)\u003c/li>\n\u003cli>1 small or 1/2 large yellow onion, finely diced\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper to taste\u003c/li>\n\u003cli>1/3 cup all-purpose flour\u003c/li>\n\u003cli>About 3 cups turkey stock or low-sodium chicken broth\u003c/li>\n\u003cli>Reserved turkey drippings (optional)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the turkey stock, in a large saucepan, add the turkey pieces, carrots, onion, celery, and enough water to cover the ingredients by about 1 inch. Partially cover and bring to a simmer over medium-high heat, then reduce the heat to low and simmer for 3 hours. Strain through a sieve into a bowl, and let cool to room temperature. If making in advance, transfer to an airtight container and refrigerate for up to 3 days. For longer storage, transfer to an airtight container and freeze for up to 3 months.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113365\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113365\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/gravy-stock.jpg\" alt=\"To make the turkey stock, in a large saucepan, add the turkey pieces, carrots, onion, celery, and enough water to cover the ingredients by about 1 inch. Partially cover and bring to a simmer over medium-high heat, then reduce the heat to low and simmer for 3 hours.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the turkey stock, in a large saucepan, add the turkey pieces, carrots, onion, celery, and enough water to cover the ingredients by about 1 inch. Partially cover and bring to a simmer over medium-high heat, then reduce the heat to low and simmer for 3 hours. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the gravy, in a large saucepan, melt the butter over medium-low heat. Add the onion and a pinch of salt and cook, stirring occasionally, until nicely browned, about 5 to 10 minutes. Add the flour and cook, stirring, until the flour starts to brown, about 4 minutes (turn down the heat if it starts to brown too quickly).\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113375\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113375\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/gravy-butter-onions.jpg\" alt=\"To make the gravy, in a large saucepan, melt the butter over medium-low heat. Add the onion and a pinch of salt and cook.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the gravy, in a large saucepan, melt the butter over medium-low heat. Add the onion and a pinch of salt and cook. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113376\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113376\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/gravy-butter-onions1.jpg\" alt=\"Stir occasionally, until nicely browned, about 5 to 10 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir occasionally, until nicely browned, about 5 to 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113373\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113373\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/gravy-butter-onions-flour.jpg\" alt=\"Add the flour and cook. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the flour and cook. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113374\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113374\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/gravy-butter-onions-flour1.jpg\" alt=\"Stir until the flour starts to brown, about 4 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir until the flour starts to brown, about 4 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Switch to a whisk, and slowly add the stock while whisking continuously. Add more or less stock to get to the consistency you like (depending on whether you like a thicker or thinner gravy). Bring to a boil, reduce the heat slightly, and let simmer for a few minutes to thicken slightly. (At this stage, if your turkey is still roasting, set aside and cover to keep warm. If you are making it in advance, let cool completely, then transfer to an airtight container and refrigerate for up to 3 days; warm gently in a saucepan before proceeding. Or, you can freeze for up to 1 month. Defrost in the refrigerator, then warm gently on the stovetop before serving.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113372\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113372\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/gravy-add-stock.jpg\" alt=\"Switch to a whisk, and slowly add the stock while whisking continuously.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Switch to a whisk, and slowly add the stock while whisking continuously. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113379\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113379\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/gravy-stock-whisk.jpg\" alt=\"Add more or less stock to get to the consistency you like (depending on whether you like a thicker or thinner gravy).\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-whisk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-whisk-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-whisk-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-whisk-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-whisk-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-whisk-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-whisk-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-whisk-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-whisk-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-whisk-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add more or less stock to get to the consistency you like (depending on whether you like a thicker or thinner gravy). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113371\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113371\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/gravy-add-stock-final.jpg\" alt=\"Bring to a boil, reduce the heat slightly, and let simmer for a few minutes to thicken slightly.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bring to a boil, reduce the heat slightly, and let simmer for a few minutes to thicken slightly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the turkey drippings, if using, and stir to combine. Taste and season with salt if needed, plus pepper. Pour into a gravy jug and serve right away.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113368\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113368\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/gravy-final.jpg\" alt=\"Add the turkey drippings, if using, and stir to combine. Taste and season with salt if needed, plus pepper. Pour into a gravy jug and serve right away.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the turkey drippings, if using, and stir to combine. Taste and season with salt if needed, plus pepper. Pour into a gravy jug and serve right away. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Making a rich, succulent gravy takes a bit of (mostly hands off) time, but adds delicious flavor to your finished meal. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>For me, Thanksgiving is a very traditional meal, and at the heart of it will always be turkey, stuffing, cranberry sauce, and gravy. This is my holy quaternity (yes, I had to look that up to see what four items would constitute).\u003c/p>\n\u003cp>Ideally, I like to make my gravy base well ahead of time (especially if I’m roasting a turkey for a photo shoot). That way, all I have to do is add the drippings once the turkey comes out of the oven. In fact, some years I make it up to a month in advance and then just freeze it. Make sure to pull it out of the freezer a few days before Thanksgiving so it can defrost in the freezer, then just pop it into a saucepan, reheat and whisk it a few times to smooth out the consistency. It is just one less thing to do on the Big Day.\u003c/p>\n\u003cp>At the very least, though, get your turkey stock simmering in the morning and let it slowly cook throughout Thanksgiving Day. Making homemade turkey stock isn’t imperative but it does really make a difference in the outcome. In a pinch, use a good quality low-sodium chicken stock (you’ll find the best versions in the freezer section). Once your stock is ready, prepare the gravy base (making sure to underseason it), then just before serving add the drippings from your turkey. Make sure to add a little at a time if you have wet-brined or dry-brined your turkey, as they can be very salty. Always season the gravy at the end.\u003c/p>\n\u003ch2>Recipe: Classic Turkey Gravy\u003c/h2>\n\u003cp>\u003cem>Makes about 1 quart gravy\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Turkey stock\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>Reserved neck and backbone from spatchcocked turkey, or 2 lbs chicken wings\u003c/li>\n\u003cli>1 large or 2 medium carrots, roughly chopped\u003c/li>\n\u003cli>1/2 yellow and/or red onion, roughly chopped\u003c/li>\n\u003cli>2 stalks celery\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Turkey gravy\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 /3 cup unsalted butter (or turkey fat if you have any)\u003c/li>\n\u003cli>1 small or 1/2 large yellow onion, finely diced\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper to taste\u003c/li>\n\u003cli>1/3 cup all-purpose flour\u003c/li>\n\u003cli>About 3 cups turkey stock or low-sodium chicken broth\u003c/li>\n\u003cli>Reserved turkey drippings (optional)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the turkey stock, in a large saucepan, add the turkey pieces, carrots, onion, celery, and enough water to cover the ingredients by about 1 inch. Partially cover and bring to a simmer over medium-high heat, then reduce the heat to low and simmer for 3 hours. Strain through a sieve into a bowl, and let cool to room temperature. If making in advance, transfer to an airtight container and refrigerate for up to 3 days. For longer storage, transfer to an airtight container and freeze for up to 3 months.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113365\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113365\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/gravy-stock.jpg\" alt=\"To make the turkey stock, in a large saucepan, add the turkey pieces, carrots, onion, celery, and enough water to cover the ingredients by about 1 inch. Partially cover and bring to a simmer over medium-high heat, then reduce the heat to low and simmer for 3 hours.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the turkey stock, in a large saucepan, add the turkey pieces, carrots, onion, celery, and enough water to cover the ingredients by about 1 inch. Partially cover and bring to a simmer over medium-high heat, then reduce the heat to low and simmer for 3 hours. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the gravy, in a large saucepan, melt the butter over medium-low heat. Add the onion and a pinch of salt and cook, stirring occasionally, until nicely browned, about 5 to 10 minutes. Add the flour and cook, stirring, until the flour starts to brown, about 4 minutes (turn down the heat if it starts to brown too quickly).\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113375\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113375\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/gravy-butter-onions.jpg\" alt=\"To make the gravy, in a large saucepan, melt the butter over medium-low heat. Add the onion and a pinch of salt and cook.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the gravy, in a large saucepan, melt the butter over medium-low heat. Add the onion and a pinch of salt and cook. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113376\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113376\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/gravy-butter-onions1.jpg\" alt=\"Stir occasionally, until nicely browned, about 5 to 10 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir occasionally, until nicely browned, about 5 to 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113373\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113373\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/gravy-butter-onions-flour.jpg\" alt=\"Add the flour and cook. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the flour and cook. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113374\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113374\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/gravy-butter-onions-flour1.jpg\" alt=\"Stir until the flour starts to brown, about 4 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir until the flour starts to brown, about 4 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Switch to a whisk, and slowly add the stock while whisking continuously. Add more or less stock to get to the consistency you like (depending on whether you like a thicker or thinner gravy). Bring to a boil, reduce the heat slightly, and let simmer for a few minutes to thicken slightly. (At this stage, if your turkey is still roasting, set aside and cover to keep warm. If you are making it in advance, let cool completely, then transfer to an airtight container and refrigerate for up to 3 days; warm gently in a saucepan before proceeding. Or, you can freeze for up to 1 month. Defrost in the refrigerator, then warm gently on the stovetop before serving.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113372\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113372\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/gravy-add-stock.jpg\" alt=\"Switch to a whisk, and slowly add the stock while whisking continuously.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Switch to a whisk, and slowly add the stock while whisking continuously. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113379\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113379\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/gravy-stock-whisk.jpg\" alt=\"Add more or less stock to get to the consistency you like (depending on whether you like a thicker or thinner gravy).\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-whisk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-whisk-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-whisk-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-whisk-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-whisk-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-whisk-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-whisk-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-whisk-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-whisk-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-whisk-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add more or less stock to get to the consistency you like (depending on whether you like a thicker or thinner gravy). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113371\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113371\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/gravy-add-stock-final.jpg\" alt=\"Bring to a boil, reduce the heat slightly, and let simmer for a few minutes to thicken slightly.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bring to a boil, reduce the heat slightly, and let simmer for a few minutes to thicken slightly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the turkey drippings, if using, and stir to combine. Taste and season with salt if needed, plus pepper. Pour into a gravy jug and serve right away.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113368\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113368\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/gravy-final.jpg\" alt=\"Add the turkey drippings, if using, and stir to combine. Taste and season with salt if needed, plus pepper. Pour into a gravy jug and serve right away.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the turkey drippings, if using, and stir to combine. Taste and season with salt if needed, plus pepper. Pour into a gravy jug and serve right away. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Thanksgiving Recipe: Fast, Easy Spatchcock Roast Turkey",
"title": "Thanksgiving Recipe: Fast, Easy Spatchcock Roast Turkey",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Spatchcock.\u003c/em> Whenever I say that word I just giggle. I can’t help myself. It sounds, well, a little dirty. But it’s actually a brilliant way of cooking poultry. Also known as “butterflying,” to spatchcock a turkey (or a chicken) is to open it up/split it open, press it until it’s flattened, and then either grill it or roast it.\u003c/p>\n\u003cp>The beauty of this method is that it not only cooks the bird more quickly and more evenly, it creates crispy, crunchy, caramel-brown skin all over (not just on top!).\u003c/p>\n\u003cp>There are instructions below to spatchcock your turkey, which essentially just means that you cut out the backbone and then use all your weight (or the weight of two people in this case) to press it down as flat as you can. I would recommend that you just ask your butcher to cut out the backbone for you – it saves time and great effort.\u003c/p>\n\u003cp>I used a really big bird here – 17 1/2 pounds!- which is great for a crowd but definitely more challenging to get it to fit into a roasting pan or on a baking sheet. I would recommend a smaller bird, closer to 12 to 14 pounds. It’s easier to deal with and cooks more quickly.\u003c/p>\n\u003cfigure id=\"attachment_113330\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113330\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-final-in-pan.jpg\" alt=\"Spatchcocked Roast Turkey in roasting pan\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-in-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-in-pan-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-in-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-in-pan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-in-pan-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-in-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-in-pan-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-in-pan-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-in-pan-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-in-pan-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spatchcocked Roast Turkey in roasting pan \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Quick and Easy Spatchcocked Roast Turkey\u003c/h2>\n\u003cp>\u003cem>Makes 10–12+ servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>One 12 to 17-lb whole turkey, preferably organic, thawed\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>2 medium carrots, sliced\u003c/li>\n\u003cli>2 stalks celery, sliced\u003c/li>\n\u003cli>1 yellow onion, quartered and sliced\u003c/li>\n\u003cli>1 cup dry white wine\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 450F, placing the oven rack in the center of the oven.\u003c/li>\n\u003cli>Remove the neck and reserve for making \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/17/beak-to-tail-eating-make-a-big-pot-of-thanksgiving-turkey-stock/\" target=\"_blank\" rel=\"noopener\">turkey stock\u003c/a> and gravy. Pat the turkey dry inside and out with paper towels. Place the turkey on cutting board breast-side-down. Using poultry shears (and/or a sharp chef’s knife), cut out the backbone of the turkey. To do this: cut along one side of the backbone from the tail end near the thighs all the way through to the neck end. Repeat on the other side of the backbone. (Save this for making turkey stock and gravy later.) I highly recommend having someone help you do this, or you can ask your butcher to do it.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113355\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113355\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-raw.jpg\" alt=\"Place the turkey on cutting board breast-side-down.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the turkey on cutting board breast-side-down. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113335\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-raw-cut.jpg\" alt=\"Using poultry shears (and/or a sharp chef’s knife), cut out the backbone of the turkey.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using poultry shears (and/or a sharp chef’s knife), cut out the backbone of the turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113337\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113337\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-raw-cut2.jpg\" alt=\"Cut along one side of the backbone from the tail end near the thighs all the way through to the neck end. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut along one side of the backbone from the tail end near the thighs all the way through to the neck end. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113338\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113338\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-raw-cut3.jpg\" alt=\"Repeat on the other side of the backbone.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Repeat on the other side of the backbone. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113340\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113340\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-raw-cut5.jpg\" alt=\"Remove and save the backbone for making turkey stock and gravy later.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut5-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut5-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut5-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut5-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut5-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut5-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut5-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove and save the backbone for making turkey stock and gravy later. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Turn the turkey over so it is breast-side-up and using both your hands and body weight (or a heavy saucepan or cast iron pan), press down on the turkey to break the breastbone and flatten the bird.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113344\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113344\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-raw-cut8.jpg\" alt=\"Turn the turkey over so it is breast-side-up and using both your hands and body weight, press down on the turkey to break the breastbone and flatten the bird.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut8.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut8-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut8-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut8-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut8-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut8-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut8-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut8-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut8-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut8-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turn the turkey over so it is breast-side-up and using both your hands and body weight, press down on the turkey to break the breastbone and flatten the bird. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113347\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113347\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-raw-cut11.jpg\" alt=\"You can also use a heavy saucepan or cast iron pan to flatten the bird.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut11.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut11-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut11-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut11-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut11-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut11-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut11-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut11-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut11-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut11-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You can also use a heavy saucepan or cast iron pan to flatten the bird. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Place the turkey breast-side-up on a rack large enough to hold the bird – it can be a rack that fits into a large roasting pan or over a cooling rack that will fit over a rimmed baking sheet. Add the carrots, celery, and onions to the bottom of the rack and add the wine. Place the turkey on the rack on top of the pan. Season the bird all over (including under the skin) with salt and pepper, then rub the turkey with some of the olive oil. Pour the wine into the bottom of the roasting pan.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113348\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113348\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-raw-cut12.jpg\" alt=\"Place the turkey breast-side-up on a rack large enough to hold the bird – it can be a rack that fits into a large roasting pan or over a cooling rack that will fit over a rimmed baking sheet.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut12.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut12-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut12-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut12-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut12-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut12-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut12-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut12-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut12-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut12-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the turkey breast-side-up on a rack large enough to hold the bird – it can be a rack that fits into a large roasting pan or over a cooling rack that will fit over a rimmed baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113350\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113350\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-raw-cut14.jpg\" alt=\"Add the carrots, celery, and onions to the bottom of the rack and add the wine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut14.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut14-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut14-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut14-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut14-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut14-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut14-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut14-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut14-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut14-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the carrots, celery, and onions to the bottom of the rack and add the wine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113351\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113351\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-raw-cut15.jpg\" alt=\"Season the bird all over (including under the skin) with salt and pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut15.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut15-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut15-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut15-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut15-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut15-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut15-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut15-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut15-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut15-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Season the bird all over (including under the skin) with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113352\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113352\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-raw-cut16.jpg\" alt=\"Rub the turkey with some of the olive oil and pour the wine into the bottom of the roasting pan.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut16.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut16-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut16-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut16-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut16-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut16-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut16-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut16-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut16-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut16-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rub the turkey with some of the olive oil and pour the wine into the bottom of the roasting pan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Roast for 30 minutes, then reduce the temperature to 400F. Continue to roast, basting occasionally with the juices in the pan bottom, until crisp and golden-brown, and a meat thermometer stuck into the thickest part of the thigh away from a bone reads 165F, 1 hour to 1 hour 45 minutes longer. (If the bird starts to brown too much lay a piece of aluminum foil over the top.) Remove from the oven and let rest for 10 minutes before carving and serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113353\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113353\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-raw-cut17.jpg\" alt=\"Continue to roast, basting occasionally with the juices in the pan bottom, until crisp and golden-brown, and a meat thermometer stuck into the thickest part of the thigh away from a bone reads 165F, 1 hour to 1 hour 45 minutes longer. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut17.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut17-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut17-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut17-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut17-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut17-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut17-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut17-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut17-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut17-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Continue to roast, basting occasionally with the juices in the pan bottom, until crisp and golden-brown, and a meat thermometer stuck into the thickest part of the thigh away from a bone reads 165F, 1 hour to 1 hour 45 minutes longer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113354\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113354\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-raw-cut18.jpg\" alt=\"Remove from the oven and let rest for 10 minutes before carving and serving.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut18.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut18-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut18-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut18-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut18-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut18-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut18-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut18-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut18-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut18-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove from the oven and let rest for 10 minutes before carving and serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pour off the drippings, remove the fat, and add to your turkey gravy! Carve and serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113329\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113329\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-final-stock-pour.jpg\" alt=\"Pour off the drippings, remove the fat, and add to your turkey gravy!\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-stock-pour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-stock-pour-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-stock-pour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-stock-pour-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-stock-pour-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-stock-pour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-stock-pour-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-stock-pour-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-stock-pour-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-stock-pour-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour off the drippings, remove the fat, and add to your turkey gravy! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113333\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113333\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-final-carve.jpg\" alt=\"Carve and serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-carve.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-carve-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-carve-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-carve-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-carve-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-carve-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-carve-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-carve-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-carve-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-carve-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Carve and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Looking for a way to make a juicy roast turkey with crisp skin in less time than usual? Spatchcock it!",
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"description": "Looking for a way to make a juicy roast turkey with crisp skin in less time than usual? Spatchcock it!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Spatchcock.\u003c/em> Whenever I say that word I just giggle. I can’t help myself. It sounds, well, a little dirty. But it’s actually a brilliant way of cooking poultry. Also known as “butterflying,” to spatchcock a turkey (or a chicken) is to open it up/split it open, press it until it’s flattened, and then either grill it or roast it.\u003c/p>\n\u003cp>The beauty of this method is that it not only cooks the bird more quickly and more evenly, it creates crispy, crunchy, caramel-brown skin all over (not just on top!).\u003c/p>\n\u003cp>There are instructions below to spatchcock your turkey, which essentially just means that you cut out the backbone and then use all your weight (or the weight of two people in this case) to press it down as flat as you can. I would recommend that you just ask your butcher to cut out the backbone for you – it saves time and great effort.\u003c/p>\n\u003cp>I used a really big bird here – 17 1/2 pounds!- which is great for a crowd but definitely more challenging to get it to fit into a roasting pan or on a baking sheet. I would recommend a smaller bird, closer to 12 to 14 pounds. It’s easier to deal with and cooks more quickly.\u003c/p>\n\u003cfigure id=\"attachment_113330\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113330\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-final-in-pan.jpg\" alt=\"Spatchcocked Roast Turkey in roasting pan\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-in-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-in-pan-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-in-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-in-pan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-in-pan-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-in-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-in-pan-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-in-pan-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-in-pan-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-in-pan-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spatchcocked Roast Turkey in roasting pan \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Quick and Easy Spatchcocked Roast Turkey\u003c/h2>\n\u003cp>\u003cem>Makes 10–12+ servings\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>One 12 to 17-lb whole turkey, preferably organic, thawed\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>2 medium carrots, sliced\u003c/li>\n\u003cli>2 stalks celery, sliced\u003c/li>\n\u003cli>1 yellow onion, quartered and sliced\u003c/li>\n\u003cli>1 cup dry white wine\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 450F, placing the oven rack in the center of the oven.\u003c/li>\n\u003cli>Remove the neck and reserve for making \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/17/beak-to-tail-eating-make-a-big-pot-of-thanksgiving-turkey-stock/\" target=\"_blank\" rel=\"noopener\">turkey stock\u003c/a> and gravy. Pat the turkey dry inside and out with paper towels. Place the turkey on cutting board breast-side-down. Using poultry shears (and/or a sharp chef’s knife), cut out the backbone of the turkey. To do this: cut along one side of the backbone from the tail end near the thighs all the way through to the neck end. Repeat on the other side of the backbone. (Save this for making turkey stock and gravy later.) I highly recommend having someone help you do this, or you can ask your butcher to do it.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113355\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113355\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-raw.jpg\" alt=\"Place the turkey on cutting board breast-side-down.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the turkey on cutting board breast-side-down. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113335\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-raw-cut.jpg\" alt=\"Using poultry shears (and/or a sharp chef’s knife), cut out the backbone of the turkey.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using poultry shears (and/or a sharp chef’s knife), cut out the backbone of the turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113337\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113337\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-raw-cut2.jpg\" alt=\"Cut along one side of the backbone from the tail end near the thighs all the way through to the neck end. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut along one side of the backbone from the tail end near the thighs all the way through to the neck end. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113338\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113338\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-raw-cut3.jpg\" alt=\"Repeat on the other side of the backbone.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Repeat on the other side of the backbone. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113340\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113340\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-raw-cut5.jpg\" alt=\"Remove and save the backbone for making turkey stock and gravy later.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut5-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut5-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut5-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut5-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut5-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut5-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut5-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove and save the backbone for making turkey stock and gravy later. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Turn the turkey over so it is breast-side-up and using both your hands and body weight (or a heavy saucepan or cast iron pan), press down on the turkey to break the breastbone and flatten the bird.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113344\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113344\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-raw-cut8.jpg\" alt=\"Turn the turkey over so it is breast-side-up and using both your hands and body weight, press down on the turkey to break the breastbone and flatten the bird.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut8.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut8-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut8-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut8-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut8-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut8-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut8-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut8-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut8-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut8-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turn the turkey over so it is breast-side-up and using both your hands and body weight, press down on the turkey to break the breastbone and flatten the bird. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113347\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113347\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-raw-cut11.jpg\" alt=\"You can also use a heavy saucepan or cast iron pan to flatten the bird.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut11.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut11-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut11-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut11-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut11-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut11-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut11-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut11-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut11-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut11-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You can also use a heavy saucepan or cast iron pan to flatten the bird. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Place the turkey breast-side-up on a rack large enough to hold the bird – it can be a rack that fits into a large roasting pan or over a cooling rack that will fit over a rimmed baking sheet. Add the carrots, celery, and onions to the bottom of the rack and add the wine. Place the turkey on the rack on top of the pan. Season the bird all over (including under the skin) with salt and pepper, then rub the turkey with some of the olive oil. Pour the wine into the bottom of the roasting pan.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113348\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113348\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-raw-cut12.jpg\" alt=\"Place the turkey breast-side-up on a rack large enough to hold the bird – it can be a rack that fits into a large roasting pan or over a cooling rack that will fit over a rimmed baking sheet.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut12.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut12-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut12-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut12-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut12-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut12-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut12-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut12-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut12-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut12-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the turkey breast-side-up on a rack large enough to hold the bird – it can be a rack that fits into a large roasting pan or over a cooling rack that will fit over a rimmed baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113350\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113350\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-raw-cut14.jpg\" alt=\"Add the carrots, celery, and onions to the bottom of the rack and add the wine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut14.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut14-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut14-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut14-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut14-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut14-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut14-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut14-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut14-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut14-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the carrots, celery, and onions to the bottom of the rack and add the wine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113351\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113351\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-raw-cut15.jpg\" alt=\"Season the bird all over (including under the skin) with salt and pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut15.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut15-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut15-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut15-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut15-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut15-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut15-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut15-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut15-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut15-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Season the bird all over (including under the skin) with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113352\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113352\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-raw-cut16.jpg\" alt=\"Rub the turkey with some of the olive oil and pour the wine into the bottom of the roasting pan.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut16.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut16-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut16-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut16-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut16-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut16-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut16-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut16-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut16-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut16-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rub the turkey with some of the olive oil and pour the wine into the bottom of the roasting pan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Roast for 30 minutes, then reduce the temperature to 400F. Continue to roast, basting occasionally with the juices in the pan bottom, until crisp and golden-brown, and a meat thermometer stuck into the thickest part of the thigh away from a bone reads 165F, 1 hour to 1 hour 45 minutes longer. (If the bird starts to brown too much lay a piece of aluminum foil over the top.) Remove from the oven and let rest for 10 minutes before carving and serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113353\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113353\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-raw-cut17.jpg\" alt=\"Continue to roast, basting occasionally with the juices in the pan bottom, until crisp and golden-brown, and a meat thermometer stuck into the thickest part of the thigh away from a bone reads 165F, 1 hour to 1 hour 45 minutes longer. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut17.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut17-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut17-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut17-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut17-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut17-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut17-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut17-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut17-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut17-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Continue to roast, basting occasionally with the juices in the pan bottom, until crisp and golden-brown, and a meat thermometer stuck into the thickest part of the thigh away from a bone reads 165F, 1 hour to 1 hour 45 minutes longer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113354\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113354\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-raw-cut18.jpg\" alt=\"Remove from the oven and let rest for 10 minutes before carving and serving.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut18.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut18-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut18-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut18-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut18-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut18-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut18-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut18-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut18-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut18-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove from the oven and let rest for 10 minutes before carving and serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pour off the drippings, remove the fat, and add to your turkey gravy! Carve and serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113329\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113329\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-final-stock-pour.jpg\" alt=\"Pour off the drippings, remove the fat, and add to your turkey gravy!\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-stock-pour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-stock-pour-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-stock-pour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-stock-pour-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-stock-pour-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-stock-pour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-stock-pour-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-stock-pour-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-stock-pour-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-stock-pour-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour off the drippings, remove the fat, and add to your turkey gravy! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113333\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113333\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-final-carve.jpg\" alt=\"Carve and serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-carve.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-carve-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-carve-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-carve-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-carve-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-carve-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-carve-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-carve-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-carve-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-carve-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Carve and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Halloween Treats: Homemade Marshmallow Ghosts",
"title": "Halloween Treats: Homemade Marshmallow Ghosts",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>There’s nothing like biting into a real, homemade marshmallow that you’ve made yourself. It’s completely unlike the round white blobs you get at the grocery store. Light and airy as a cloud, these are easier to make than you might think – and they make a great rainy day project. All you need is a stand mixer and a candy thermometer. \u003c/p>\n\u003cp>I make mine with gelatin, although I’ve made other recipes using egg whites. It sounds kinda crazy, that you can whip up gelatin into a fluffy white mass, but it really does work. Just keep the faith and follow the directions, and you will be amazed by the results. \u003c/p>\n\u003cp>Make sure you prep your pan in advance, because once the mixture is ready, you need to spread it out quickly. The best way to do this is to use an offset spatula (or other thin metal spatula) that you’ve sprayed with a little cooking oil. Once the marshmallow sits for an hour or two to firm up, you can cut it into whatever shapes you like. I love the ghosts for Halloween, but you can do anything: stars, hearts, or if you want the least amount of scraps, squares.\u003c/p>\n\u003cp>When using a cutter or a knife, use a bit of the powdered sugar mixture to make sure it doesn’t get overly sticky, which makes it hard to cut.\u003c/p>\n\u003cp>If you do use a cutter and have a bunch of scraps, don’t throw them away! Just cut them into smaller odd-shaped pieces and pop them into your hot chocolate.\u003c/p>\n\u003cfigure id=\"attachment_113025\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-final-closeup.jpg\" alt=\"Homemade Marshmallow Ghosts\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113025\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade Marshmallow Ghosts \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Marshmallow Ghosts\u003c/h2>\n\u003cp>\u003cem>Makes about 2 dozen marshmallows (depending on how you cut them)\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>Canola oil spray\u003c/li>\n\u003cli>1/2 cup powdered sugar\u003c/li>\n\u003cli>1/3 cup cornstarch\u003c/li>\n\u003cli>1/2 cup cold water\u003c/li>\n\u003cli>2 envelopes unflavored powdered gelatin (1½ tbsp)\u003c/li>\n\u003cli>1/8 tsp fine sea salt\u003c/li>\n\u003cli>1/8 tsp cream of tartar\u003c/li>\n\u003cli>1 1/3 cups granulated sugar\u003c/li>\n\u003cli>2 tbsp light corn syrup\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>2 tablespoons chocolate chips (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Lightly spray a 9-inch square or a 9-by-13-inch baking pan with the cooking spray (for thicker marshmallows use the smaller pan, for thinner use a larger pan). In a large bowl, sift together the powdered sugar and cornstarch. Using the sifter, dust the baking pan with about half of the mixture, making sure to cover the sides by tilting the pan to coat it evenly. Leave any excess in the bottom of the pan. Set the remaining powdered sugar mixture aside.\u003c/li>\n\u003cfigure id=\"attachment_113046\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-sift1.jpg\" alt=\"In a large bowl, sift together the powdered sugar and cornstarch. Using the sifter, dust the baking pan with about half of the mixture, making sure to cover the sides by tilting the pan to coat it evenly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113046\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large bowl, sift together the powdered sugar and cornstarch. Using the sifter, dust the baking pan with about half of the mixture, making sure to cover the sides by tilting the pan to coat it evenly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Pour 1/2 cup of cold water into the large bowl of a stand mixer. Sprinkle the powdered gelatin over the water, whisk to combine, then set aside to soften for 5 minutes. Add the salt and cream of tartar, fit the mixer with the whip attachment, and beat on medium-high speed until fluffy, about 3 minutes. Turn off the mixer while you boil the sugar syrup.\u003c/li>\n\u003cfigure id=\"attachment_113031\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-gelatin.jpg\" alt=\"Pour 1/2 cup of cold water into the large bowl of a stand mixer. Sprinkle the powdered gelatin over the water.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113031\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour 1/2 cup of cold water into the large bowl of a stand mixer. Sprinkle the powdered gelatin over the water. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113061\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-whisk-gelatin.jpg\" alt=\"Whisk to combine, then set aside to soften for 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113061\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Whisk to combine, then set aside to soften for 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113040\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-mixer.jpg\" alt=\"Add the salt and cream of tartar, fit the mixer with the whip attachment, and beat on medium-high speed until fluffy, about 3 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113040\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the salt and cream of tartar, fit the mixer with the whip attachment, and beat on medium-high speed until fluffy, about 3 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Meanwhile, in a saucepan, stir together ½ cup water, the granulated sugar, and the corn syrup. Bring to a boil over high heat, swirling the pan occasionally but not stirring, until the mixture reads 245°F on a candy thermometer (medium firm-ball stage), about 5 minutes.\u003c/li>\n\u003cfigure id=\"attachment_113051\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-sugar-water-stir.jpg\" alt=\"In a saucepan, stir together ½ cup water, the granulated sugar, and the corn syrup.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113051\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a saucepan, stir together ½ cup water, the granulated sugar, and the corn syrup.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-stovetop2.jpg\" alt=\"Bring to a boil over high heat, swirling the pan occasionally but not stirring, until the mixture reads 245°F on a candy thermometer. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113050\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bring to a boil over high heat, swirling the pan occasionally but not stirring, until the mixture reads 245°F on a candy thermometer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Turn the mixer on to medium-low speed and carefully pour the sugar syrup into the gelatin mixture in a steady stream, aiming it between the inside of the bowl and the whisk. Turn the mixer up to medium-high and whip the mixture until it lightens and thickens, about 5 minutes. Add the vanilla, then beat until the mixing bowl is cool to the touch on the bottom, about 7 minutes.\u003c/li>\n\u003cfigure id=\"attachment_113024\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-combine-ingredients.jpg\" alt=\"Turn the mixer on to medium-low speed and carefully pour the sugar syrup into the gelatin mixture in a steady stream, aiming it between the inside of the bowl and the whisk.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turn the mixer on to medium-low speed and carefully pour the sugar syrup into the gelatin mixture in a steady stream, aiming it between the inside of the bowl and the whisk. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113027\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-final-vanilla.jpg\" alt=\"Turn the mixer up to medium-high and whip the mixture until it lightens and thickens, about 5 minutes. Add the vanilla.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113027\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turn the mixer up to medium-high and whip the mixture until it lightens and thickens, about 5 minutes. Add the vanilla. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113034\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish.jpg\" alt=\"Beat until the mixing bowl is cool to the touch on the bottom, about 7 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113034\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beat until the mixing bowl is cool to the touch on the bottom, about 7 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Using a rubber spatula, quickly scrape the marshmallow mixture into the coated pan. Then, using a lightly oiled offset metal spatula, spread the mixture into an even layer. Let stand until a skin forms on the surface, about 1 hour, then dust with some of the reserved powdered sugar mixture. Let sit in a cool place until firm, about 2 hours or overnight.\u003c/li>\n\u003cfigure id=\"attachment_113035\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-marshmallow-pour.jpg\" alt=\"Using a rubber spatula, quickly scrape the marshmallow mixture into the coated pan.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113035\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a rubber spatula, quickly scrape the marshmallow mixture into the coated pan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113037\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-marshmallow-spread.jpg\" alt=\"Then, using a lightly oiled offset metal spatula, spread the mixture into an even layer.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113037\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Then, using a lightly oiled offset metal spatula, spread the mixture into an even layer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113036\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-marshmallow-set.jpg\" alt=\"Let stand until a skin forms on the surface, about 1 hour, then dust with some of the reserved powdered sugar mixture. Let sit in a cool place until firm, about 2 hours or overnight.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113036\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let stand until a skin forms on the surface, about 1 hour, then dust with some of the reserved powdered sugar mixture. Let sit in a cool place until firm, about 2 hours or overnight. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To cut, dust a sheet pan with some of the remaining sugar mixture. Invert the marshmallow onto the sheet pan. Cut with a small ghost-shaped cookie cutter (or another shape; or you can just cut into squares with a large knife). Toss the cut marshmallows in the bowl with the remaining powdered sugar mixture to coat. (If using the cutter, cut the leftover scraps into smaller pieces for hot chocolate and toss with the powdered sugar mixture to coat.) Cover tightly and store at room temperature for up to 1 week.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"113054,113055,113056,113057\"]\u003c/p>\n\u003cfigure id=\"attachment_113042\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-mold.jpg\" alt=\"Cut with a smaCut with a small ghost-shaped cookie cutter.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113042\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut with a small ghost-shaped cookie cutter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>If you like, after cutting out the ghosts, pipe chocolate eyes and a mouth onto them. Simply melt the chocolate chips in a bowl in the microwave at 30-second bursts, stirring each time, until smooth and melted. Use a toothpick to draw spooky eyes and a scary mouth onto the marshmallow ghosts.\u003c/li>\n\u003cfigure id=\"attachment_113043\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-paint-eyes.jpg\" alt=\"Melt the chocolate chips in a bowl in the microwave at 30-second bursts, stirring each time, until smooth and melted. Use a toothpick to draw spooky eyes and a scary mouth onto the marshmallow ghosts.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113043\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Melt the chocolate chips in a bowl in the microwave at 30-second bursts, stirring each time, until smooth and melted. Use a toothpick to draw spooky eyes and a scary mouth onto the marshmallow ghosts. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113029\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-final1.jpg\" alt=\"Homemade Marshmallow Ghosts\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113029\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade Marshmallow Ghosts \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "Light and fluffy homemade marshmallows are a treat, and cutting them into ghosts makes them perfect for Halloween gatherings.",
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"description": "Light and fluffy homemade marshmallows are a treat, and cutting them into ghosts makes them perfect for Halloween gatherings.",
"title": "Halloween Treats: Homemade Marshmallow Ghosts | KQED",
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"headline": "Halloween Treats: Homemade Marshmallow Ghosts",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>There’s nothing like biting into a real, homemade marshmallow that you’ve made yourself. It’s completely unlike the round white blobs you get at the grocery store. Light and airy as a cloud, these are easier to make than you might think – and they make a great rainy day project. All you need is a stand mixer and a candy thermometer. \u003c/p>\n\u003cp>I make mine with gelatin, although I’ve made other recipes using egg whites. It sounds kinda crazy, that you can whip up gelatin into a fluffy white mass, but it really does work. Just keep the faith and follow the directions, and you will be amazed by the results. \u003c/p>\n\u003cp>Make sure you prep your pan in advance, because once the mixture is ready, you need to spread it out quickly. The best way to do this is to use an offset spatula (or other thin metal spatula) that you’ve sprayed with a little cooking oil. Once the marshmallow sits for an hour or two to firm up, you can cut it into whatever shapes you like. I love the ghosts for Halloween, but you can do anything: stars, hearts, or if you want the least amount of scraps, squares.\u003c/p>\n\u003cp>When using a cutter or a knife, use a bit of the powdered sugar mixture to make sure it doesn’t get overly sticky, which makes it hard to cut.\u003c/p>\n\u003cp>If you do use a cutter and have a bunch of scraps, don’t throw them away! Just cut them into smaller odd-shaped pieces and pop them into your hot chocolate.\u003c/p>\n\u003cfigure id=\"attachment_113025\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-final-closeup.jpg\" alt=\"Homemade Marshmallow Ghosts\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113025\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade Marshmallow Ghosts \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Marshmallow Ghosts\u003c/h2>\n\u003cp>\u003cem>Makes about 2 dozen marshmallows (depending on how you cut them)\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>Canola oil spray\u003c/li>\n\u003cli>1/2 cup powdered sugar\u003c/li>\n\u003cli>1/3 cup cornstarch\u003c/li>\n\u003cli>1/2 cup cold water\u003c/li>\n\u003cli>2 envelopes unflavored powdered gelatin (1½ tbsp)\u003c/li>\n\u003cli>1/8 tsp fine sea salt\u003c/li>\n\u003cli>1/8 tsp cream of tartar\u003c/li>\n\u003cli>1 1/3 cups granulated sugar\u003c/li>\n\u003cli>2 tbsp light corn syrup\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>2 tablespoons chocolate chips (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Lightly spray a 9-inch square or a 9-by-13-inch baking pan with the cooking spray (for thicker marshmallows use the smaller pan, for thinner use a larger pan). In a large bowl, sift together the powdered sugar and cornstarch. Using the sifter, dust the baking pan with about half of the mixture, making sure to cover the sides by tilting the pan to coat it evenly. Leave any excess in the bottom of the pan. Set the remaining powdered sugar mixture aside.\u003c/li>\n\u003cfigure id=\"attachment_113046\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-sift1.jpg\" alt=\"In a large bowl, sift together the powdered sugar and cornstarch. Using the sifter, dust the baking pan with about half of the mixture, making sure to cover the sides by tilting the pan to coat it evenly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113046\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large bowl, sift together the powdered sugar and cornstarch. Using the sifter, dust the baking pan with about half of the mixture, making sure to cover the sides by tilting the pan to coat it evenly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Pour 1/2 cup of cold water into the large bowl of a stand mixer. Sprinkle the powdered gelatin over the water, whisk to combine, then set aside to soften for 5 minutes. Add the salt and cream of tartar, fit the mixer with the whip attachment, and beat on medium-high speed until fluffy, about 3 minutes. Turn off the mixer while you boil the sugar syrup.\u003c/li>\n\u003cfigure id=\"attachment_113031\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-gelatin.jpg\" alt=\"Pour 1/2 cup of cold water into the large bowl of a stand mixer. Sprinkle the powdered gelatin over the water.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113031\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour 1/2 cup of cold water into the large bowl of a stand mixer. Sprinkle the powdered gelatin over the water. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113061\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-whisk-gelatin.jpg\" alt=\"Whisk to combine, then set aside to soften for 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113061\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Whisk to combine, then set aside to soften for 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113040\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-mixer.jpg\" alt=\"Add the salt and cream of tartar, fit the mixer with the whip attachment, and beat on medium-high speed until fluffy, about 3 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113040\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the salt and cream of tartar, fit the mixer with the whip attachment, and beat on medium-high speed until fluffy, about 3 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Meanwhile, in a saucepan, stir together ½ cup water, the granulated sugar, and the corn syrup. Bring to a boil over high heat, swirling the pan occasionally but not stirring, until the mixture reads 245°F on a candy thermometer (medium firm-ball stage), about 5 minutes.\u003c/li>\n\u003cfigure id=\"attachment_113051\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-sugar-water-stir.jpg\" alt=\"In a saucepan, stir together ½ cup water, the granulated sugar, and the corn syrup.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113051\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a saucepan, stir together ½ cup water, the granulated sugar, and the corn syrup.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-stovetop2.jpg\" alt=\"Bring to a boil over high heat, swirling the pan occasionally but not stirring, until the mixture reads 245°F on a candy thermometer. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113050\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bring to a boil over high heat, swirling the pan occasionally but not stirring, until the mixture reads 245°F on a candy thermometer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Turn the mixer on to medium-low speed and carefully pour the sugar syrup into the gelatin mixture in a steady stream, aiming it between the inside of the bowl and the whisk. Turn the mixer up to medium-high and whip the mixture until it lightens and thickens, about 5 minutes. Add the vanilla, then beat until the mixing bowl is cool to the touch on the bottom, about 7 minutes.\u003c/li>\n\u003cfigure id=\"attachment_113024\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-combine-ingredients.jpg\" alt=\"Turn the mixer on to medium-low speed and carefully pour the sugar syrup into the gelatin mixture in a steady stream, aiming it between the inside of the bowl and the whisk.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turn the mixer on to medium-low speed and carefully pour the sugar syrup into the gelatin mixture in a steady stream, aiming it between the inside of the bowl and the whisk. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113027\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-final-vanilla.jpg\" alt=\"Turn the mixer up to medium-high and whip the mixture until it lightens and thickens, about 5 minutes. Add the vanilla.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113027\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turn the mixer up to medium-high and whip the mixture until it lightens and thickens, about 5 minutes. Add the vanilla. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113034\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish.jpg\" alt=\"Beat until the mixing bowl is cool to the touch on the bottom, about 7 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113034\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beat until the mixing bowl is cool to the touch on the bottom, about 7 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Using a rubber spatula, quickly scrape the marshmallow mixture into the coated pan. Then, using a lightly oiled offset metal spatula, spread the mixture into an even layer. Let stand until a skin forms on the surface, about 1 hour, then dust with some of the reserved powdered sugar mixture. Let sit in a cool place until firm, about 2 hours or overnight.\u003c/li>\n\u003cfigure id=\"attachment_113035\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-marshmallow-pour.jpg\" alt=\"Using a rubber spatula, quickly scrape the marshmallow mixture into the coated pan.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113035\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a rubber spatula, quickly scrape the marshmallow mixture into the coated pan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113037\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-marshmallow-spread.jpg\" alt=\"Then, using a lightly oiled offset metal spatula, spread the mixture into an even layer.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113037\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Then, using a lightly oiled offset metal spatula, spread the mixture into an even layer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113036\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-marshmallow-set.jpg\" alt=\"Let stand until a skin forms on the surface, about 1 hour, then dust with some of the reserved powdered sugar mixture. Let sit in a cool place until firm, about 2 hours or overnight.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113036\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let stand until a skin forms on the surface, about 1 hour, then dust with some of the reserved powdered sugar mixture. Let sit in a cool place until firm, about 2 hours or overnight. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To cut, dust a sheet pan with some of the remaining sugar mixture. Invert the marshmallow onto the sheet pan. Cut with a small ghost-shaped cookie cutter (or another shape; or you can just cut into squares with a large knife). Toss the cut marshmallows in the bowl with the remaining powdered sugar mixture to coat. (If using the cutter, cut the leftover scraps into smaller pieces for hot chocolate and toss with the powdered sugar mixture to coat.) Cover tightly and store at room temperature for up to 1 week.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_113042\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-mold.jpg\" alt=\"Cut with a smaCut with a small ghost-shaped cookie cutter.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113042\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut with a small ghost-shaped cookie cutter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>If you like, after cutting out the ghosts, pipe chocolate eyes and a mouth onto them. Simply melt the chocolate chips in a bowl in the microwave at 30-second bursts, stirring each time, until smooth and melted. Use a toothpick to draw spooky eyes and a scary mouth onto the marshmallow ghosts.\u003c/li>\n\u003cfigure id=\"attachment_113043\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-paint-eyes.jpg\" alt=\"Melt the chocolate chips in a bowl in the microwave at 30-second bursts, stirring each time, until smooth and melted. Use a toothpick to draw spooky eyes and a scary mouth onto the marshmallow ghosts.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113043\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Melt the chocolate chips in a bowl in the microwave at 30-second bursts, stirring each time, until smooth and melted. Use a toothpick to draw spooky eyes and a scary mouth onto the marshmallow ghosts. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113029\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-final1.jpg\" alt=\"Homemade Marshmallow Ghosts\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113029\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade Marshmallow Ghosts \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Halloween Treats: Chewy Chocolate Scaredy Cat Brownie Cookies",
"title": "Halloween Treats: Chewy Chocolate Scaredy Cat Brownie Cookies",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Chewy fudgy brownie bites, cut into the shapes of Halloween delights, are the perfect treats for any Halloween get-together. This recipe makes a big sheet of thin chocolate brownies that are sturdy enough to cut into shapes. You can use any shaped cookie cutter you like, but we loved the cute cats, and bats or sugar-dusted ghosts make great cut-outs too. Just be sure you use a cutter that doesn’t have too many thin parts to it, or the brownie might break. This brownie-cookie does best when cut into fatter shapes (which we learned when cutting out the cats!).\u003c/p>\n\u003cp>And it doesn’t end there, you can easily turn these into ice cream sandwiches. Cut out your favorite shapes and freeze them in a single layer on a baking sheet. Spread softened ice cream into a 3/4-inch thick layer in a baking pan. Freeze until hard, then use the same cutter as you used for the brownies to cut the ice cream into shapes. Sandwich the ice cream with the brownie cutouts and freeze again until firm. YUM!\u003c/p>\n\u003cp>Whatever you do, don’t toss the brownie scraps. Just chop them up into smaller pieces and put them in a zippered plastic bag, then freeze them. They are perfect for making brownie sundaes with a scoop of ice cream, some chocolate sauce, and a dollop of whipped cream!\u003c/p>\n\u003cfigure id=\"attachment_112894\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112894\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-final.jpg\" alt=\"Chewy Chocolate Cut-Out Brownie Cookies\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chewy Chocolate Cut-Out Brownie Cookies\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Chewy Chocolate Cut-Out Brownie Cookies\u003c/h2>\n\u003cp>\u003cem>Makes about 2 dozen (But depends on the size and shape of the cutter\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3/4 cup unsalted butter\u003c/li>\n\u003cli>8 oz. bittersweet chocolate, finely chopped\u003c/li>\n\u003cli>3/4 cup granulated sugar\u003c/li>\n\u003cli>3/4 cup firmly packed light brown sugar\u003c/li>\n\u003cli>4 large eggs\u003c/li>\n\u003cli>2 teaspoons vanilla extract\u003c/li>\n\u003cli>1/2 teaspoon fine sea salt\u003c/li>\n\u003cli>1 1/2 cups all-purpose flour\u003c/li>\n\u003cli>1/4 cup Dutch-process cocoa powder\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 350°F. Butter or spray and line a 12- x 17-inch rimmed baking sheet with parchment so that 2 edges come up the long sides.\u003c/li>\n\u003cli>In a medium saucepan over low heat, melt the butter and bittersweet chocolate, stirring, until smooth. Remove from the heat and stir in the sugars with a whisk. Add the eggs one at a time, whisking well after each addition. Whisk in the vanilla and salt.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_112954\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112954\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-stir-chocolate.jpg\" alt=\"In a medium saucepan over low heat, melt the butter and bittersweet chocolate, stirring, until smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a medium saucepan over low heat, melt the butter and bittersweet chocolate, stirring, until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112938\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112938\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-add-sugar1.jpg\" alt=\"Remove from the heat and stir in the sugars with a whisk.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove from the heat and stir in the sugars with a whisk. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112941\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112941\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-batter-eggs.jpg\" alt=\"Add the eggs one at a time, whisking well after each addition.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the eggs one at a time, whisking well after each addition. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Sift the flour and cocoa over the chocolate mixture and, using a rubber spatula, stir in until blended. Spread the mixture into the prepared pan.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_112951\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112951\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-sift-flour.jpg\" alt=\"Sift the flour and cocoa over the chocolate mixture\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sift the flour and cocoa over the chocolate mixture \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112943\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112943\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-batter-mixed1.jpg\" alt=\"Using a rubber spatula, stir in the flour and cocoa until blended.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a rubber spatula, stir in the flour and cocoa until blended. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112953\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112953\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-smooth-batter.jpg\" alt=\"Spread the mixture into the prepared pan.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread the mixture into the prepared pan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bake until a toothpick inserted into the center comes out clean, about 10 to 12 minutes. Transfer to a wire rack to cool. When cool, slide the brownie onto a work surface. Using your favorite shaped cookie cutter (see note above), cut out as many brownie cookies as possible.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_112957\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112957\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-toothpick.jpg\" alt=\"Bake until a toothpick inserted into the center comes out clean, about 10 to 12 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until a toothpick inserted into the center comes out clean, about 10 to 12 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112952\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112952\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-slide-out-tray.jpg\" alt=\"When cool, slide the brownie onto a work surface.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When cool, slide the brownie onto a work surface. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112950\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112950\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-mold.jpg\" alt=\"Using your favorite shaped cookie cutter, cut out as many brownie cookies as possible.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using your favorite shaped cookie cutter, cut out as many brownie cookies as possible. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112962\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112962\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-final-new.jpg\" alt=\"Chewy Chocolate Cut-Out Brownie Cookies - Scaredy Cats and Sugar-Dusted Ghosts\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chewy Chocolate Cut-Out Brownie Cookies - Scaredy Cats and Sugar-Dusted Ghosts \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Chocolate brownie scaredy cats, flying bats, or sugar-dusted ghosts...however you cut them, these super-chocolatey brownie cut-outs will make your guests scream (with delight)!",
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"description": "Chocolate brownie scaredy cats, flying bats, or sugar-dusted ghosts...however you cut them, these super-chocolatey brownie cut-outs will make your guests scream (with delight)!",
"title": "Halloween Treats: Chewy Chocolate Scaredy Cat Brownie Cookies | KQED",
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"headline": "Halloween Treats: Chewy Chocolate Scaredy Cat Brownie Cookies",
"datePublished": "2016-10-26T09:34:41-07:00",
"dateModified": "2019-10-08T14:49:05-07:00",
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"slug": "halloween-treats-chewy-chocolate-scaredy-cat-brownie-cookies",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Chewy fudgy brownie bites, cut into the shapes of Halloween delights, are the perfect treats for any Halloween get-together. This recipe makes a big sheet of thin chocolate brownies that are sturdy enough to cut into shapes. You can use any shaped cookie cutter you like, but we loved the cute cats, and bats or sugar-dusted ghosts make great cut-outs too. Just be sure you use a cutter that doesn’t have too many thin parts to it, or the brownie might break. This brownie-cookie does best when cut into fatter shapes (which we learned when cutting out the cats!).\u003c/p>\n\u003cp>And it doesn’t end there, you can easily turn these into ice cream sandwiches. Cut out your favorite shapes and freeze them in a single layer on a baking sheet. Spread softened ice cream into a 3/4-inch thick layer in a baking pan. Freeze until hard, then use the same cutter as you used for the brownies to cut the ice cream into shapes. Sandwich the ice cream with the brownie cutouts and freeze again until firm. YUM!\u003c/p>\n\u003cp>Whatever you do, don’t toss the brownie scraps. Just chop them up into smaller pieces and put them in a zippered plastic bag, then freeze them. They are perfect for making brownie sundaes with a scoop of ice cream, some chocolate sauce, and a dollop of whipped cream!\u003c/p>\n\u003cfigure id=\"attachment_112894\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112894\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-final.jpg\" alt=\"Chewy Chocolate Cut-Out Brownie Cookies\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chewy Chocolate Cut-Out Brownie Cookies\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Chewy Chocolate Cut-Out Brownie Cookies\u003c/h2>\n\u003cp>\u003cem>Makes about 2 dozen (But depends on the size and shape of the cutter\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3/4 cup unsalted butter\u003c/li>\n\u003cli>8 oz. bittersweet chocolate, finely chopped\u003c/li>\n\u003cli>3/4 cup granulated sugar\u003c/li>\n\u003cli>3/4 cup firmly packed light brown sugar\u003c/li>\n\u003cli>4 large eggs\u003c/li>\n\u003cli>2 teaspoons vanilla extract\u003c/li>\n\u003cli>1/2 teaspoon fine sea salt\u003c/li>\n\u003cli>1 1/2 cups all-purpose flour\u003c/li>\n\u003cli>1/4 cup Dutch-process cocoa powder\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 350°F. Butter or spray and line a 12- x 17-inch rimmed baking sheet with parchment so that 2 edges come up the long sides.\u003c/li>\n\u003cli>In a medium saucepan over low heat, melt the butter and bittersweet chocolate, stirring, until smooth. Remove from the heat and stir in the sugars with a whisk. Add the eggs one at a time, whisking well after each addition. Whisk in the vanilla and salt.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_112954\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112954\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-stir-chocolate.jpg\" alt=\"In a medium saucepan over low heat, melt the butter and bittersweet chocolate, stirring, until smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a medium saucepan over low heat, melt the butter and bittersweet chocolate, stirring, until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112938\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112938\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-add-sugar1.jpg\" alt=\"Remove from the heat and stir in the sugars with a whisk.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove from the heat and stir in the sugars with a whisk. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112941\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112941\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-batter-eggs.jpg\" alt=\"Add the eggs one at a time, whisking well after each addition.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the eggs one at a time, whisking well after each addition. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Sift the flour and cocoa over the chocolate mixture and, using a rubber spatula, stir in until blended. Spread the mixture into the prepared pan.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_112951\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112951\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-sift-flour.jpg\" alt=\"Sift the flour and cocoa over the chocolate mixture\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sift the flour and cocoa over the chocolate mixture \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112943\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112943\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-batter-mixed1.jpg\" alt=\"Using a rubber spatula, stir in the flour and cocoa until blended.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a rubber spatula, stir in the flour and cocoa until blended. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112953\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112953\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-smooth-batter.jpg\" alt=\"Spread the mixture into the prepared pan.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread the mixture into the prepared pan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bake until a toothpick inserted into the center comes out clean, about 10 to 12 minutes. Transfer to a wire rack to cool. When cool, slide the brownie onto a work surface. Using your favorite shaped cookie cutter (see note above), cut out as many brownie cookies as possible.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_112957\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112957\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-toothpick.jpg\" alt=\"Bake until a toothpick inserted into the center comes out clean, about 10 to 12 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until a toothpick inserted into the center comes out clean, about 10 to 12 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112952\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112952\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-slide-out-tray.jpg\" alt=\"When cool, slide the brownie onto a work surface.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When cool, slide the brownie onto a work surface. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112950\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112950\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-mold.jpg\" alt=\"Using your favorite shaped cookie cutter, cut out as many brownie cookies as possible.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using your favorite shaped cookie cutter, cut out as many brownie cookies as possible. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112962\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112962\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-final-new.jpg\" alt=\"Chewy Chocolate Cut-Out Brownie Cookies - Scaredy Cats and Sugar-Dusted Ghosts\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chewy Chocolate Cut-Out Brownie Cookies - Scaredy Cats and Sugar-Dusted Ghosts \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Halloween Treats: Candy-Dipped Marshmallow Pumpkin Pops",
"title": "Halloween Treats: Candy-Dipped Marshmallow Pumpkin Pops",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Everything really is better on a stick, and these amped up, sugar-rific pumpkin pops are no exception. They are just so adorable! So if you love a good sugar high, or just want to make your kids (or friends’ kids) really really happy (and watch them zoom around the house), then you need to get on this.\u003c/p>\n\u003cp>This kitchen project takes a little bit of prep. You’ll need to seek out some white lollipop sticks, green sour candy bites, and candy melts. I find candy melts kinda gross, but they do the trick really easily, and if you do it right, there is only a thin coating.\u003c/p>\n\u003cp>Instead of candy melts, you can \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/10/19/halloween-white-chocolate-dipped-strawberry-ghosts/\" target=\"_blank\" rel=\"noopener\">use white chocolate\u003c/a>, but just be super careful not to overheat it when you melt it or it will seize up. I find the best way to melt white chocolate is in a bowl set over gently simmering water rather than in the microwave.\u003c/p>\n\u003cp>Also, you’ll want to color the white chocolate orange, so you will have to locate some oil-based or powdered food coloring. You can find it online fairly easily, but it’s not the same as the stuff you buy in the store. Liquid or gel food coloring (which is the stuff you find in the store) is alcohol-based, and will seize up your chocolate if you try to use it.\u003c/p>\n\u003cp>For this project, I used orange candy melts and amped up the color with oil-based orange food/candy coloring. You can decorate the pumpkins any way you like, but I found drawing faces in dark chocolate with a toothpick worked really well.\u003c/p>\n\u003cfigure id=\"attachment_112846\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112846\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-paint-group.jpg\" alt=\"Candy-Dipped Marshmallow Pumpkins\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Candy-Dipped Marshmallow Pumpkins \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Candy-Dipped Marshmallow Pumpkins\u003c/h2>\n\u003cp>\u003cem>Makes 25 to 30 pumpkin pops\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Parchment or waxed paper\u003c/li>\n\u003cli>25 to 30 lollipop sticks\u003c/li>\n\u003cli>25 to 30 large, store-bought marshmallows\u003c/li>\n\u003cli>12 to 15 green sour candy bites (I used Green Apple Sour Punch Bites), halved crosswise\u003c/li>\n\u003cli>12 oz bag orange candy melts, or 12 oz white chocolate candy melts plus orange oil-based candy coloring\u003c/li>\n\u003cli>About 2 tbsp semisweet chocolate chips or chopped chocolate\u003c/li>\n\u003cli>Toothpicks\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Line a large baking sheet with parchment or wax paper. Put a lollipop stick into each marshmallow from the top down so it goes nearly to the end but doesn’t pierce all the way through.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_112843\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112843\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-marshmallows.jpg\" alt=\"Put a lollipop stick into each marshmallow from the top down so it goes nearly to the end but doesn’t pierce all the way through.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Put a lollipop stick into each marshmallow from the top down so it goes nearly to the end but doesn’t pierce all the way through. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a heatproof bowl, melt the candy melts in the microwave at 30 second intervals, stirring each time, until melted and smooth. Add more orange candy coloring for a more vibrant color. (See notes above if using white chocolate.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_112848\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112848\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-paint-orange.jpg\" alt=\"In a heatproof bowl, melt the candy melts in the microwave at 30 second intervals, stirring each time, until melted and smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a heatproof bowl, melt the candy melts in the microwave at 30 second intervals, stirring each time, until melted and smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112837\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112837\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-green-orange.jpg\" alt=\"Add more orange candy coloring for a more vibrant color.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add more orange candy coloring for a more vibrant color. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Dip the marshmallows into the melted mixture, coating them evenly all over (I used a small rubber spatula to help spread the coating over the marshmallow then rolled the marshmallow on the edge of the bowl to remove some of the excess melted goo and to coat the marshmallow thinly and evenly). Set aside on the prepared baking sheet. Place a “stem” on top of each pumpkin (if you use the ones I used, they are hollow in the middle). Let sit until firm, about 30 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_112842\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112842\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip.jpg\" alt=\"Dip the marshmallows into the melted mixture, coating them evenly all over.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dip the marshmallows into the melted mixture, coating them evenly all over. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112835\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112835\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-dip.jpg\" alt=\"Use a small rubber spatula to help spread the coating over the marshmallow then roll the marshmallow on the edge of the bowl to remove some of the excess melted goo and to coat the marshmallow thinly and evenly.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Use a small rubber spatula to help spread the coating over the marshmallow then roll the marshmallow on the edge of the bowl to remove some of the excess melted goo and to coat the marshmallow thinly and evenly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112850\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112850\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-ready.jpg\" alt=\" Place a “stem” on top of each pumpkin.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place a “stem” on top of each pumpkin. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Melt the chocolate chips in a bowl in the microwave at 30 second intervals, stirring each time, until melted and smooth. Using a toothpick, draw spooky eyes and a scary mouth onto the marshmallow pumpkins. Let set until firm. Alternatively, put a blob of chocolate on the pumpkins and add candy eyeballs.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_112849\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112849\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-paint.jpg\" alt=\"Using a toothpick, draw spooky eyes and a scary mouth onto the marshmallow pumpkins.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a toothpick, draw spooky eyes and a scary mouth onto the marshmallow pumpkins. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112852\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg class=\"size-full wp-image-112852\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops1500.jpg\" alt=\"Alternatively, put a blob of chocolate on the pumpkins and add candy eyeballs.\" width=\"1500\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-520x347.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Alternatively, put a blob of chocolate on the pumpkins and add candy eyeballs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Kids will go crazy for these candy-coated marshmallow pumpkin pops, a perfect treat for Halloween!",
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"description": "Kids will go crazy for these candy-coated marshmallow pumpkin pops, a perfect treat for Halloween!",
"title": "Halloween Treats: Candy-Dipped Marshmallow Pumpkin Pops | KQED",
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"headline": "Halloween Treats: Candy-Dipped Marshmallow Pumpkin Pops",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Everything really is better on a stick, and these amped up, sugar-rific pumpkin pops are no exception. They are just so adorable! So if you love a good sugar high, or just want to make your kids (or friends’ kids) really really happy (and watch them zoom around the house), then you need to get on this.\u003c/p>\n\u003cp>This kitchen project takes a little bit of prep. You’ll need to seek out some white lollipop sticks, green sour candy bites, and candy melts. I find candy melts kinda gross, but they do the trick really easily, and if you do it right, there is only a thin coating.\u003c/p>\n\u003cp>Instead of candy melts, you can \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/10/19/halloween-white-chocolate-dipped-strawberry-ghosts/\" target=\"_blank\" rel=\"noopener\">use white chocolate\u003c/a>, but just be super careful not to overheat it when you melt it or it will seize up. I find the best way to melt white chocolate is in a bowl set over gently simmering water rather than in the microwave.\u003c/p>\n\u003cp>Also, you’ll want to color the white chocolate orange, so you will have to locate some oil-based or powdered food coloring. You can find it online fairly easily, but it’s not the same as the stuff you buy in the store. Liquid or gel food coloring (which is the stuff you find in the store) is alcohol-based, and will seize up your chocolate if you try to use it.\u003c/p>\n\u003cp>For this project, I used orange candy melts and amped up the color with oil-based orange food/candy coloring. You can decorate the pumpkins any way you like, but I found drawing faces in dark chocolate with a toothpick worked really well.\u003c/p>\n\u003cfigure id=\"attachment_112846\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112846\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-paint-group.jpg\" alt=\"Candy-Dipped Marshmallow Pumpkins\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Candy-Dipped Marshmallow Pumpkins \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Candy-Dipped Marshmallow Pumpkins\u003c/h2>\n\u003cp>\u003cem>Makes 25 to 30 pumpkin pops\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Parchment or waxed paper\u003c/li>\n\u003cli>25 to 30 lollipop sticks\u003c/li>\n\u003cli>25 to 30 large, store-bought marshmallows\u003c/li>\n\u003cli>12 to 15 green sour candy bites (I used Green Apple Sour Punch Bites), halved crosswise\u003c/li>\n\u003cli>12 oz bag orange candy melts, or 12 oz white chocolate candy melts plus orange oil-based candy coloring\u003c/li>\n\u003cli>About 2 tbsp semisweet chocolate chips or chopped chocolate\u003c/li>\n\u003cli>Toothpicks\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Line a large baking sheet with parchment or wax paper. Put a lollipop stick into each marshmallow from the top down so it goes nearly to the end but doesn’t pierce all the way through.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_112843\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112843\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-marshmallows.jpg\" alt=\"Put a lollipop stick into each marshmallow from the top down so it goes nearly to the end but doesn’t pierce all the way through.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Put a lollipop stick into each marshmallow from the top down so it goes nearly to the end but doesn’t pierce all the way through. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a heatproof bowl, melt the candy melts in the microwave at 30 second intervals, stirring each time, until melted and smooth. Add more orange candy coloring for a more vibrant color. (See notes above if using white chocolate.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_112848\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112848\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-paint-orange.jpg\" alt=\"In a heatproof bowl, melt the candy melts in the microwave at 30 second intervals, stirring each time, until melted and smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a heatproof bowl, melt the candy melts in the microwave at 30 second intervals, stirring each time, until melted and smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112837\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112837\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-green-orange.jpg\" alt=\"Add more orange candy coloring for a more vibrant color.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add more orange candy coloring for a more vibrant color. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Dip the marshmallows into the melted mixture, coating them evenly all over (I used a small rubber spatula to help spread the coating over the marshmallow then rolled the marshmallow on the edge of the bowl to remove some of the excess melted goo and to coat the marshmallow thinly and evenly). Set aside on the prepared baking sheet. Place a “stem” on top of each pumpkin (if you use the ones I used, they are hollow in the middle). Let sit until firm, about 30 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_112842\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112842\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip.jpg\" alt=\"Dip the marshmallows into the melted mixture, coating them evenly all over.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dip the marshmallows into the melted mixture, coating them evenly all over. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112835\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112835\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-dip.jpg\" alt=\"Use a small rubber spatula to help spread the coating over the marshmallow then roll the marshmallow on the edge of the bowl to remove some of the excess melted goo and to coat the marshmallow thinly and evenly.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Use a small rubber spatula to help spread the coating over the marshmallow then roll the marshmallow on the edge of the bowl to remove some of the excess melted goo and to coat the marshmallow thinly and evenly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112850\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112850\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-ready.jpg\" alt=\" Place a “stem” on top of each pumpkin.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place a “stem” on top of each pumpkin. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Melt the chocolate chips in a bowl in the microwave at 30 second intervals, stirring each time, until melted and smooth. Using a toothpick, draw spooky eyes and a scary mouth onto the marshmallow pumpkins. Let set until firm. Alternatively, put a blob of chocolate on the pumpkins and add candy eyeballs.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_112849\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112849\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-paint.jpg\" alt=\"Using a toothpick, draw spooky eyes and a scary mouth onto the marshmallow pumpkins.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a toothpick, draw spooky eyes and a scary mouth onto the marshmallow pumpkins. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112852\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg class=\"size-full wp-image-112852\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops1500.jpg\" alt=\"Alternatively, put a blob of chocolate on the pumpkins and add candy eyeballs.\" width=\"1500\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-520x347.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Alternatively, put a blob of chocolate on the pumpkins and add candy eyeballs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Halloween Treats (adults only): Eyeball Jell-O Shots",
"title": "Halloween Treats (adults only): Eyeball Jell-O Shots",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Want to simultaneously impress and completely disgust your guests at your next Halloween bash? I’m pretty certain these eyeballs will do the trick. They honestly do take a bit of work and planning, but the end result is so spectacular that it’s worth it! I mean, Jell-O shots are always fun at a late-night gathering, but these just take it to the next level. The texture is, well, let’s just say alarmingly realistic for what you are about to pop into your mouth.\u003c/p>\n\u003cp>To make these, you’ll need to purchase a \u003ca href=\"https://www.amazon.com/Freshware-SM-100RD-15-Cavity-Silicone-Chocolate/dp/B004GJ9ARU/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1476114095&sr=1-1\" target=\"_blank\" rel=\"noopener\">15-cavity mini half sphere mold\u003c/a>. I’d also recommend getting the 1-ounce plastic cups made specifically for Jell-O shots, as these are the perfect size for the eyeballs.\u003c/p>\n\u003cp>The first step is to mold the eyeball whites (made white by using plain gelatin and sweetened condensed milk, mixed with a bunch of vodka of course) and let them set, and then to do the same with the cups. Once those are set, you can just pop the eyeballs out of the mold and gently place them on the set Jell-O in the cups.\u003c/p>\n\u003cp>To paint the irises and pupils, I used gel food coloring and a small, thin, sturdy paintbrush (be sure to use one that is clean and hasn’t been used for painting – best to purchase a cheap new one for this purpose). You can paint the irises any color you like. I like blue so there you go. For the pupils I used red, because on top of the blue it ended up nice and dark. And for the bloodshot eye effect, I used a toothpick dipped into the red food coloring, and then just drew them on.\u003c/p>\n\u003cp>And for those who don’t drink, or want to gross out your kids – you can easily make these non-alcoholic! Just swap out the vodka for water. It’s that easy!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://youtu.be/IgRziKu_g0U\u003c/p>\n\u003ch2>Recipe: Eyeball Jell-O Shots\u003c/h2>\n\u003cp>\u003cem>Makes about 15 shots\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>For the eyeballs:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>15-cavity silicone mini half sphere mold\u003c/li>\n\u003cli>Canola oil cooking spray\u003c/li>\n\u003cli>½ cup vodka\u003c/li>\n\u003cli>1 envelope unflavored powdered gelatin (such as Knox brand)\u003c/li>\n\u003cli>½ cup boiling water\u003c/li>\n\u003cli>5 oz sweetened condensed milk\u003c/li>\n\u003cli>A few drops lemon extract (optional)\u003c/li>\n\u003cli>Red, green, blue and/or black food coloring\u003c/li>\n\u003cli>Thin, clean paintbrush and toothpicks\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>For the cups:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1 3-oz box strawberry or cherry gelatin\u003c/li>\n\u003cli>1 cup boiling water\u003c/li>\n\u003cli>1/2 cup cold vodka mixed with 1/2 cup cold water\u003c/li>\n\u003cli>15 1-ounce plastic cups or shot glasses\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_112804\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112804\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-ingredients.jpg\" alt=\"Eyeball Jell-O Shots ingredients\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eyeball Jell-O Shots ingredients \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>\u003cstrong>To make the eyeballs:\u003c/strong> Lightly spray the mold with the cooking spray, wiping out any excess oil. In a medium bowl add the vodka, then sprinkle with the gelatin. Stir to combine and set aside for 1 minute. Add the boiling water, stir to combine, then stir in the condensed milk and lemon extract, if using. Divide between the molds, then refrigerate until firm. (You may have a tiny bit more than you need, in which case you can discard it or add it to an extra plastic cup.)\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_112806\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112806\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-ingredients2.jpg\" alt=\"In a medium bowl add the vodka, then sprinkle with the gelatin. Stir to combine and set aside for 1 minute.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a medium bowl add the vodka, then sprinkle with the gelatin. Stir to combine and set aside for 1 minute. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112811\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112811\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-mold4.jpg\" alt=\"Add the boiling water, stir to combine, then stir in the condensed milk and lemon extract.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the boiling water, stir to combine, then stir in the condensed milk and lemon extract. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112807\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112807\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-mold.jpg\" alt=\"Divide between the molds, then refrigerate until firm.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide between the molds, then refrigerate until firm. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>\u003cstrong>To make the cups:\u003c/strong> In a medium bowl add the gelatin and boiling water, stir to combine, then stir in the vodka mixture. Divide between the plastic cups, filling them 3/4 full. Place on a baking sheet and refrigerate until firm, about 1 hour.\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_112814\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112814\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-red.jpg\" alt=\"In a medium bowl add the gelatin and boiling water, stir to combine, then stir in the vodka mixture. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a medium bowl add the gelatin and boiling water, stir to combine, then stir in the vodka mixture. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112802\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112802\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-pouring1.jpg\" alt=\"Divide between the plastic cups, filling them 3/4 full. Place on a baking sheet and refrigerate until firm, about 1 hour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide between the plastic cups, filling them 3/4 full. Place on a baking sheet and refrigerate until firm, about 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli>To finish, top each cup of red gelatin with an eyeball. Paint an iris and pupil on each white eyeball using the paintbrush. Draw bloodshot eyes with a toothpick using the red food coloring. Place on a serving tray and refrigerate until ready to serve.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_112803\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112803\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-balls.jpg\" alt=\"To finish, top each cup of red gelatin with an eyeball.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To finish, top each cup of red gelatin with an eyeball. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112800\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112800\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-painting3.jpg\" alt=\"Paint an iris and pupil on each white eyeball using the paintbrush.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Paint an iris and pupil on each white eyeball using the paintbrush. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112799\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112799\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-painting2.jpg\" alt=\"Draw bloodshot eyes with a toothpick using the red food coloring.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Draw bloodshot eyes with a toothpick using the red food coloring. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112794\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112794\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-final1.jpg\" alt=\"Place on a serving tray and refrigerate until ready to serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place on a serving tray and refrigerate until ready to serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "112659 http://ww2.kqed.org/bayareabites/?p=112659",
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"excerpt": "Disgust and delight your (adult) guests at your next Halloween bash with these wiggly squiggly vodka-spiked Jell-O shots.",
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"description": "Disgust and delight your (adult) guests at your next Halloween bash with these wiggly squiggly vodka-spiked Jell-O shots.",
"title": "Halloween Treats (adults only): Eyeball Jell-O Shots | KQED",
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"headline": "Halloween Treats (adults only): Eyeball Jell-O Shots",
"datePublished": "2016-10-20T11:51:24-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Want to simultaneously impress and completely disgust your guests at your next Halloween bash? I’m pretty certain these eyeballs will do the trick. They honestly do take a bit of work and planning, but the end result is so spectacular that it’s worth it! I mean, Jell-O shots are always fun at a late-night gathering, but these just take it to the next level. The texture is, well, let’s just say alarmingly realistic for what you are about to pop into your mouth.\u003c/p>\n\u003cp>To make these, you’ll need to purchase a \u003ca href=\"https://www.amazon.com/Freshware-SM-100RD-15-Cavity-Silicone-Chocolate/dp/B004GJ9ARU/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1476114095&sr=1-1\" target=\"_blank\" rel=\"noopener\">15-cavity mini half sphere mold\u003c/a>. I’d also recommend getting the 1-ounce plastic cups made specifically for Jell-O shots, as these are the perfect size for the eyeballs.\u003c/p>\n\u003cp>The first step is to mold the eyeball whites (made white by using plain gelatin and sweetened condensed milk, mixed with a bunch of vodka of course) and let them set, and then to do the same with the cups. Once those are set, you can just pop the eyeballs out of the mold and gently place them on the set Jell-O in the cups.\u003c/p>\n\u003cp>To paint the irises and pupils, I used gel food coloring and a small, thin, sturdy paintbrush (be sure to use one that is clean and hasn’t been used for painting – best to purchase a cheap new one for this purpose). You can paint the irises any color you like. I like blue so there you go. For the pupils I used red, because on top of the blue it ended up nice and dark. And for the bloodshot eye effect, I used a toothpick dipped into the red food coloring, and then just drew them on.\u003c/p>\n\u003cp>And for those who don’t drink, or want to gross out your kids – you can easily make these non-alcoholic! Just swap out the vodka for water. It’s that easy!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/IgRziKu_g0U'\n title='//www.youtube.com/embed/IgRziKu_g0U'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003ch2>Recipe: Eyeball Jell-O Shots\u003c/h2>\n\u003cp>\u003cem>Makes about 15 shots\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>For the eyeballs:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>15-cavity silicone mini half sphere mold\u003c/li>\n\u003cli>Canola oil cooking spray\u003c/li>\n\u003cli>½ cup vodka\u003c/li>\n\u003cli>1 envelope unflavored powdered gelatin (such as Knox brand)\u003c/li>\n\u003cli>½ cup boiling water\u003c/li>\n\u003cli>5 oz sweetened condensed milk\u003c/li>\n\u003cli>A few drops lemon extract (optional)\u003c/li>\n\u003cli>Red, green, blue and/or black food coloring\u003c/li>\n\u003cli>Thin, clean paintbrush and toothpicks\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>For the cups:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1 3-oz box strawberry or cherry gelatin\u003c/li>\n\u003cli>1 cup boiling water\u003c/li>\n\u003cli>1/2 cup cold vodka mixed with 1/2 cup cold water\u003c/li>\n\u003cli>15 1-ounce plastic cups or shot glasses\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_112804\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112804\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-ingredients.jpg\" alt=\"Eyeball Jell-O Shots ingredients\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eyeball Jell-O Shots ingredients \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>\u003cstrong>To make the eyeballs:\u003c/strong> Lightly spray the mold with the cooking spray, wiping out any excess oil. In a medium bowl add the vodka, then sprinkle with the gelatin. Stir to combine and set aside for 1 minute. Add the boiling water, stir to combine, then stir in the condensed milk and lemon extract, if using. Divide between the molds, then refrigerate until firm. (You may have a tiny bit more than you need, in which case you can discard it or add it to an extra plastic cup.)\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_112806\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112806\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-ingredients2.jpg\" alt=\"In a medium bowl add the vodka, then sprinkle with the gelatin. Stir to combine and set aside for 1 minute.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a medium bowl add the vodka, then sprinkle with the gelatin. Stir to combine and set aside for 1 minute. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112811\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112811\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-mold4.jpg\" alt=\"Add the boiling water, stir to combine, then stir in the condensed milk and lemon extract.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the boiling water, stir to combine, then stir in the condensed milk and lemon extract. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112807\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112807\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-mold.jpg\" alt=\"Divide between the molds, then refrigerate until firm.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide between the molds, then refrigerate until firm. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>\u003cstrong>To make the cups:\u003c/strong> In a medium bowl add the gelatin and boiling water, stir to combine, then stir in the vodka mixture. Divide between the plastic cups, filling them 3/4 full. Place on a baking sheet and refrigerate until firm, about 1 hour.\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_112814\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112814\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-red.jpg\" alt=\"In a medium bowl add the gelatin and boiling water, stir to combine, then stir in the vodka mixture. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a medium bowl add the gelatin and boiling water, stir to combine, then stir in the vodka mixture. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112802\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112802\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-pouring1.jpg\" alt=\"Divide between the plastic cups, filling them 3/4 full. Place on a baking sheet and refrigerate until firm, about 1 hour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide between the plastic cups, filling them 3/4 full. Place on a baking sheet and refrigerate until firm, about 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli>To finish, top each cup of red gelatin with an eyeball. Paint an iris and pupil on each white eyeball using the paintbrush. Draw bloodshot eyes with a toothpick using the red food coloring. Place on a serving tray and refrigerate until ready to serve.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_112803\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112803\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-balls.jpg\" alt=\"To finish, top each cup of red gelatin with an eyeball.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To finish, top each cup of red gelatin with an eyeball. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112800\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112800\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-painting3.jpg\" alt=\"Paint an iris and pupil on each white eyeball using the paintbrush.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Paint an iris and pupil on each white eyeball using the paintbrush. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112799\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112799\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-painting2.jpg\" alt=\"Draw bloodshot eyes with a toothpick using the red food coloring.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Draw bloodshot eyes with a toothpick using the red food coloring. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112794\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112794\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-final1.jpg\" alt=\"Place on a serving tray and refrigerate until ready to serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place on a serving tray and refrigerate until ready to serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bread Recipe: Rich, Eggy, Golden Challah",
"title": "Bread Recipe: Rich, Eggy, Golden Challah",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>A beautifully braided loaf of \u003ca href=\"https://en.wikipedia.org/wiki/Challah\" target=\"_blank\">challah\u003c/a> (pronounced “ha-luh” not “cha-la”) is a traditional yeasted bread, rich with eggs and butter, that has religious and cultural significance in the Jewish culture. It is historically eaten on the Friday Sabbath (when two challahs are served side by side) or during certain Jewish holidays like Rosh Hashanah. If you are making it for Rosh Hashanah, it is traditional to shape it into a round. \u003c/p>\n\u003cp>But this tender, eggy bread—which is similar to brioche—can be enjoyed anytime. It’s great alongside soups and salads, made into sandwiches with thinly sliced roast beef, or served as part of a bigger celebratory meal. Not only is challah terrific on its own, but once it’s a few days old, it makes superb \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/06/mothers-day-challah-french-toast-with-fresh-ricotta-and-strawberries/\" target=\"_blank\">French toast\u003c/a>. Just use it in this scrumptious recipe or your favorite recipe and serve it with maple syrup or plenty of fresh, seasonal fruit.\u003c/p>\n\u003cp>This recipe makes one large loaf, but you can divide the dough in half and create two smaller loaves if you like, either for serving on a Friday Sabbath when two loaves are more traditional or to make one for yourself and one to share (or put a baked challah in the freezer for another time). You can even divide it into multiple smaller pieces and create lovely dinner rolls or sandwich buns.\u003c/p>\n\u003cp>Keep this plain or top it with sesame seeds, poppy seeds, or flaked salt like Maldon (or a combination of any of these). Just add the seeds right after you brush the challah with the egg wash right before popping in the oven.\u003c/p>\n\u003cfigure id=\"attachment_112034\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah-final1.jpg\" alt=\"Rich, Eggy, Golden Challah\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112034\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-final1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-final1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-final1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rich, Eggy, Golden Challah \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Rich, Eggy, Golden Challah\u003c/h3>\n\u003cp>\u003cem>Makes 1 large loaf\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 envelope (2 1/4 teaspoons) active dry yeast\u003c/li>\n\u003cli>2 tablespoons sugar\u003c/li>\n\u003cli>4 tablespoons unsalted butter\u003c/li>\n\u003cli>1/2 cup plus 2 tablespoons whole milk\u003c/li>\n\u003cli>1/4 cup water\u003c/li>\n\u003cli>1 tablespoon honey\u003c/li>\n\u003cli>2 large eggs, plus 1 egg for egg wash\u003c/li>\n\u003cli>3 1/4 cups bread flour\u003c/li>\n\u003cli>2 teaspoons kosher salt\u003c/li>\n\u003cli>Sesame seeds, poppy seeds, or coarse salt (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In the bowl of a stand mixer, stir together the yeast and sugar. In a small saucepan over medium heat, melt the butter. Add the milk, water, and honey and heat until just warm (105°F to 115°F; use a thermometer to check the temperature). Pour the milk mixture into the stand mixer and stir to combine with the yeast. Let sit until the yeast has dissolved and starts to look creamy, about 5 minutes.\u003c/li>\n\u003cfigure id=\"attachment_112369\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah0.jpg\" alt=\"Challah dough ingredients and equipment.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112369\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah0.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah0-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah0-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah0-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah0-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah0-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah0-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Challah dough ingredients and equipment. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112370\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah1.jpg\" alt=\"In a small saucepan over medium heat, melt the butter. Add the milk, water, and honey and heat until just warm.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112370\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a small saucepan over medium heat, melt the butter. Add the milk, water, and honey and heat until just warm. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112371\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah2.jpg\" alt=\"Pour the milk mixture into the stand mixer and stir to combine with the yeast.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112371\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour the milk mixture into the stand mixer and stir to combine with the yeast. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Fit the stand mixer with the dough hook, then add the 2 eggs, the flour, and the salt. Beat on low speed for a minute or so, until the dough starts to come together. Increase the speed to medium and knead for 8 to 10 minutes, until the dough softens and looks smooth and soft.\u003c/li>\n\u003cfigure id=\"attachment_112372\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah3.jpg\" alt=\"Fit the stand mixer with the dough hook, then add the 2 eggs, the flour, and the salt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112372\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fit the stand mixer with the dough hook, then add the 2 eggs, the flour, and the salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112373\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah4.jpg\" alt=\"Increase the speed to medium and knead for 8 to 10 minutes, until the dough softens and looks smooth and soft.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112373\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah4-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah4-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Increase the speed to medium and knead for 8 to 10 minutes, until the dough softens and looks smooth and soft. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Remove the dough from the bowl, oil the bowl, then return the dough to the bowl. Turn the dough to coat with oil, cover the bowl loosely with plastic wrap, then drape with a kitchen towel. Let the dough rise at room temperature for about 1 hour or until doubled in size.\u003c/li>\n\u003cfigure id=\"attachment_112375\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah6.jpg\" alt=\"Remove the dough from the bowl, oil the bowl, then return the dough to the bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112375\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah6.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah6-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah6-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah6-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah6-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah6-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah6-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the dough from the bowl, oil the bowl, then return the dough to the bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112376\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah7.jpg\" alt=\"Turn the dough to coat with oil, cover the bowl loosely with plastic wrap, then drape with a kitchen towel.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112376\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah7.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah7-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah7-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah7-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah7-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah7-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah7-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turn the dough to coat with oil, cover the bowl loosely with plastic wrap, then drape with a kitchen towel. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112377\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah9.jpg\" alt=\"Let the dough rise at room temperature for about 1 hour or until doubled in size.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112377\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah9.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah9-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah9-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah9-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah9-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah9-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah9-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let the dough rise at room temperature for about 1 hour or until doubled in size. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Line a large (12 x 17 inches) rimmed baking sheet with parchment paper. Turn the dough out onto a lightly floured work surface.\u003c/li>\n\u003cli>Divide the dough into 3 equal pieces. (If you’d like, you can make 2 smaller loaves by dividing the dough in half, and then dividing each half into 3 pieces to braid.) Roll each piece into a rope that is about 15 inches long. When rolling the rope, keep it thick in the center and tapered at the ends. Line up the ropes side by side and braid half from the center down. When you reach the end, turn the loaf around so that the unbraided half is in front of you, then braid the other half upside down.\u003c/li>\n\u003cfigure id=\"attachment_112378\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah10.jpg\" alt=\"Divide the dough into 3 equal pieces.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112378\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah10.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah10-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah10-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah10-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah10-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah10-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah10-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the dough into 3 equal pieces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112379\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah11.jpg\" alt=\"When rolling the rope, keep it thick in the center and tapered at the ends.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112379\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah11.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah11-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah11-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah11-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah11-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah11-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah11-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When rolling the rope, keep it thick in the center and tapered at the ends. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112380\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah12.jpg\" alt=\"Roll each piece into a rope that is about 15 inches long.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112380\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah12.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah12-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah12-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah12-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah12-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah12-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah12-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll each piece into a rope that is about 15 inches long. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112381\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah13.jpg\" alt=\"Line up the ropes side by side and braid half from the center down.\" width=\"1920\" height=\"1078\" class=\"size-full wp-image-112381\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah13.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah13-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah13-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah13-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah13-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah13-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah13-960x539.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Line up the ropes side by side and braid half from the center down. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>https://youtu.be/3KalZlYdVww\u003c/p>\n\u003cli>Pinch the ends together, then tuck them under the loaf. Transfer the loaf to the baking sheet and gently plump it so that the center is slightly thicker than the ends. Loosely cover the loaf with plastic wrap, then let rise in a warm, draft-free place until the bread is puffy and nearly doubles in size, about 30 to 60 minutes.\u003c/li>\n\u003cfigure id=\"attachment_112384\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah16.jpg\" alt=\" Loosely cover the loaf with plastic wrap, then let rise in a warm, draft-free place.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112384\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah16.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah16-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah16-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah16-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah16-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah16-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah16-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Loosely cover the loaf with plastic wrap, then let rise in a warm, draft-free place. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112383\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah15.jpg\" alt=\"Wait until the bread is puffy and nearly doubles in size, about 30 to 60 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112383\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah15.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah15-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah15-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah15-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah15-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah15-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah15-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wait until the bread is puffy and nearly doubles in size, about 30 to 60 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>While the loaves are proofing, preheat the oven to 375°F. In a small bowl, whisk the remaining egg with 1 teaspoon water until well combined. Using a pastry brush, very gently brush the tops and sides of the challah with the egg wash. If you like, dust the loaves with the seeds or sprinkle with coarse salt.\u003c/li>\n\u003cfigure id=\"attachment_112387\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah18.jpg\" alt=\"In a small bowl, whisk the remaining egg with 1 teaspoon water until well combined. Using a pastry brush, very gently brush the tops and sides of the challah with the egg wash.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112387\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah18.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah18-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah18-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah18-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah18-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah18-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah18-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a small bowl, whisk the remaining egg with 1 teaspoon water until well combined. Using a pastry brush, very gently brush the tops and sides of the challah with the egg wash. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake until golden and hollow when thumped on the bottom, about 40 minutes. If the loaf starts to brown too quickly, cover it loosely with a piece of foil. Let cool on a rack before slicing.\u003c/li>\n\u003cfigure id=\"attachment_112392\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah22a.jpg\" alt=\"Bake until golden and hollow when thumped on the bottom, about 40 minutes. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112392\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah22a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah22a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah22a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah22a-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah22a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah22a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah22a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until golden and hollow when thumped on the bottom, about 40 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112368\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah-slice.jpg\" alt=\"Let cool on a rack before slicing.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112368\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-slice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-slice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-slice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-slice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-slice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-slice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-slice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let cool on a rack before slicing. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "Grace your table with an impressive loaf of enticing, home-baked challah! Eggy and slightly sweet, this easy-to-make yeasted bread is similar to brioche and every bit as delicious.",
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"description": "Grace your table with an impressive loaf of enticing, home-baked challah! Eggy and slightly sweet, this easy-to-make yeasted bread is similar to brioche and every bit as delicious.",
"title": "Bread Recipe: Rich, Eggy, Golden Challah | KQED",
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"headline": "Bread Recipe: Rich, Eggy, Golden Challah",
"datePublished": "2016-09-30T11:49:49-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A beautifully braided loaf of \u003ca href=\"https://en.wikipedia.org/wiki/Challah\" target=\"_blank\">challah\u003c/a> (pronounced “ha-luh” not “cha-la”) is a traditional yeasted bread, rich with eggs and butter, that has religious and cultural significance in the Jewish culture. It is historically eaten on the Friday Sabbath (when two challahs are served side by side) or during certain Jewish holidays like Rosh Hashanah. If you are making it for Rosh Hashanah, it is traditional to shape it into a round. \u003c/p>\n\u003cp>But this tender, eggy bread—which is similar to brioche—can be enjoyed anytime. It’s great alongside soups and salads, made into sandwiches with thinly sliced roast beef, or served as part of a bigger celebratory meal. Not only is challah terrific on its own, but once it’s a few days old, it makes superb \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/06/mothers-day-challah-french-toast-with-fresh-ricotta-and-strawberries/\" target=\"_blank\">French toast\u003c/a>. Just use it in this scrumptious recipe or your favorite recipe and serve it with maple syrup or plenty of fresh, seasonal fruit.\u003c/p>\n\u003cp>This recipe makes one large loaf, but you can divide the dough in half and create two smaller loaves if you like, either for serving on a Friday Sabbath when two loaves are more traditional or to make one for yourself and one to share (or put a baked challah in the freezer for another time). You can even divide it into multiple smaller pieces and create lovely dinner rolls or sandwich buns.\u003c/p>\n\u003cp>Keep this plain or top it with sesame seeds, poppy seeds, or flaked salt like Maldon (or a combination of any of these). Just add the seeds right after you brush the challah with the egg wash right before popping in the oven.\u003c/p>\n\u003cfigure id=\"attachment_112034\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah-final1.jpg\" alt=\"Rich, Eggy, Golden Challah\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112034\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-final1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-final1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-final1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rich, Eggy, Golden Challah \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Rich, Eggy, Golden Challah\u003c/h3>\n\u003cp>\u003cem>Makes 1 large loaf\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 envelope (2 1/4 teaspoons) active dry yeast\u003c/li>\n\u003cli>2 tablespoons sugar\u003c/li>\n\u003cli>4 tablespoons unsalted butter\u003c/li>\n\u003cli>1/2 cup plus 2 tablespoons whole milk\u003c/li>\n\u003cli>1/4 cup water\u003c/li>\n\u003cli>1 tablespoon honey\u003c/li>\n\u003cli>2 large eggs, plus 1 egg for egg wash\u003c/li>\n\u003cli>3 1/4 cups bread flour\u003c/li>\n\u003cli>2 teaspoons kosher salt\u003c/li>\n\u003cli>Sesame seeds, poppy seeds, or coarse salt (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In the bowl of a stand mixer, stir together the yeast and sugar. In a small saucepan over medium heat, melt the butter. Add the milk, water, and honey and heat until just warm (105°F to 115°F; use a thermometer to check the temperature). Pour the milk mixture into the stand mixer and stir to combine with the yeast. Let sit until the yeast has dissolved and starts to look creamy, about 5 minutes.\u003c/li>\n\u003cfigure id=\"attachment_112369\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah0.jpg\" alt=\"Challah dough ingredients and equipment.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112369\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah0.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah0-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah0-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah0-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah0-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah0-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah0-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Challah dough ingredients and equipment. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112370\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah1.jpg\" alt=\"In a small saucepan over medium heat, melt the butter. Add the milk, water, and honey and heat until just warm.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112370\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a small saucepan over medium heat, melt the butter. Add the milk, water, and honey and heat until just warm. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112371\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah2.jpg\" alt=\"Pour the milk mixture into the stand mixer and stir to combine with the yeast.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112371\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour the milk mixture into the stand mixer and stir to combine with the yeast. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Fit the stand mixer with the dough hook, then add the 2 eggs, the flour, and the salt. Beat on low speed for a minute or so, until the dough starts to come together. Increase the speed to medium and knead for 8 to 10 minutes, until the dough softens and looks smooth and soft.\u003c/li>\n\u003cfigure id=\"attachment_112372\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah3.jpg\" alt=\"Fit the stand mixer with the dough hook, then add the 2 eggs, the flour, and the salt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112372\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fit the stand mixer with the dough hook, then add the 2 eggs, the flour, and the salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112373\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah4.jpg\" alt=\"Increase the speed to medium and knead for 8 to 10 minutes, until the dough softens and looks smooth and soft.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112373\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah4-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah4-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Increase the speed to medium and knead for 8 to 10 minutes, until the dough softens and looks smooth and soft. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Remove the dough from the bowl, oil the bowl, then return the dough to the bowl. Turn the dough to coat with oil, cover the bowl loosely with plastic wrap, then drape with a kitchen towel. Let the dough rise at room temperature for about 1 hour or until doubled in size.\u003c/li>\n\u003cfigure id=\"attachment_112375\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah6.jpg\" alt=\"Remove the dough from the bowl, oil the bowl, then return the dough to the bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112375\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah6.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah6-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah6-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah6-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah6-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah6-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah6-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the dough from the bowl, oil the bowl, then return the dough to the bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112376\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah7.jpg\" alt=\"Turn the dough to coat with oil, cover the bowl loosely with plastic wrap, then drape with a kitchen towel.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112376\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah7.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah7-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah7-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah7-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah7-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah7-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah7-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turn the dough to coat with oil, cover the bowl loosely with plastic wrap, then drape with a kitchen towel. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112377\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah9.jpg\" alt=\"Let the dough rise at room temperature for about 1 hour or until doubled in size.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112377\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah9.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah9-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah9-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah9-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah9-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah9-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah9-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let the dough rise at room temperature for about 1 hour or until doubled in size. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Line a large (12 x 17 inches) rimmed baking sheet with parchment paper. Turn the dough out onto a lightly floured work surface.\u003c/li>\n\u003cli>Divide the dough into 3 equal pieces. (If you’d like, you can make 2 smaller loaves by dividing the dough in half, and then dividing each half into 3 pieces to braid.) Roll each piece into a rope that is about 15 inches long. When rolling the rope, keep it thick in the center and tapered at the ends. Line up the ropes side by side and braid half from the center down. When you reach the end, turn the loaf around so that the unbraided half is in front of you, then braid the other half upside down.\u003c/li>\n\u003cfigure id=\"attachment_112378\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah10.jpg\" alt=\"Divide the dough into 3 equal pieces.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112378\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah10.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah10-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah10-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah10-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah10-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah10-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah10-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the dough into 3 equal pieces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112379\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah11.jpg\" alt=\"When rolling the rope, keep it thick in the center and tapered at the ends.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112379\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah11.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah11-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah11-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah11-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah11-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah11-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah11-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When rolling the rope, keep it thick in the center and tapered at the ends. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112380\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah12.jpg\" alt=\"Roll each piece into a rope that is about 15 inches long.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112380\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah12.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah12-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah12-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah12-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah12-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah12-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah12-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll each piece into a rope that is about 15 inches long. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112381\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah13.jpg\" alt=\"Line up the ropes side by side and braid half from the center down.\" width=\"1920\" height=\"1078\" class=\"size-full wp-image-112381\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah13.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah13-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah13-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah13-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah13-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah13-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah13-960x539.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Line up the ropes side by side and braid half from the center down. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/3KalZlYdVww'\n title='//www.youtube.com/embed/3KalZlYdVww'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cli>Pinch the ends together, then tuck them under the loaf. Transfer the loaf to the baking sheet and gently plump it so that the center is slightly thicker than the ends. Loosely cover the loaf with plastic wrap, then let rise in a warm, draft-free place until the bread is puffy and nearly doubles in size, about 30 to 60 minutes.\u003c/li>\n\u003cfigure id=\"attachment_112384\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah16.jpg\" alt=\" Loosely cover the loaf with plastic wrap, then let rise in a warm, draft-free place.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112384\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah16.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah16-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah16-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah16-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah16-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah16-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah16-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Loosely cover the loaf with plastic wrap, then let rise in a warm, draft-free place. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112383\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah15.jpg\" alt=\"Wait until the bread is puffy and nearly doubles in size, about 30 to 60 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112383\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah15.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah15-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah15-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah15-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah15-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah15-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah15-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wait until the bread is puffy and nearly doubles in size, about 30 to 60 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>While the loaves are proofing, preheat the oven to 375°F. In a small bowl, whisk the remaining egg with 1 teaspoon water until well combined. Using a pastry brush, very gently brush the tops and sides of the challah with the egg wash. If you like, dust the loaves with the seeds or sprinkle with coarse salt.\u003c/li>\n\u003cfigure id=\"attachment_112387\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah18.jpg\" alt=\"In a small bowl, whisk the remaining egg with 1 teaspoon water until well combined. Using a pastry brush, very gently brush the tops and sides of the challah with the egg wash.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112387\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah18.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah18-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah18-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah18-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah18-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah18-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah18-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a small bowl, whisk the remaining egg with 1 teaspoon water until well combined. Using a pastry brush, very gently brush the tops and sides of the challah with the egg wash. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake until golden and hollow when thumped on the bottom, about 40 minutes. If the loaf starts to brown too quickly, cover it loosely with a piece of foil. Let cool on a rack before slicing.\u003c/li>\n\u003cfigure id=\"attachment_112392\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah22a.jpg\" alt=\"Bake until golden and hollow when thumped on the bottom, about 40 minutes. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112392\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah22a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah22a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah22a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah22a-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah22a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah22a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah22a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until golden and hollow when thumped on the bottom, about 40 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112368\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah-slice.jpg\" alt=\"Let cool on a rack before slicing.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112368\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-slice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-slice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-slice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-slice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-slice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-slice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-slice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let cool on a rack before slicing. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Labor Day Recipe: Easy Grilled Boneless Chicken Breasts with Herb-Garlic-Lemon Vinaigrette",
"title": "Labor Day Recipe: Easy Grilled Boneless Chicken Breasts with Herb-Garlic-Lemon Vinaigrette",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Boneless, skinless chicken breasts have the reputation of being one of the most boring things you can cook, and are typically relegated to can’t-think-of-anything-better weeknight meals. But I still love them, and I don’t think they have to be that way. Yes, it’s true that when I make chicken (which is often since it’s my go-to meat) I tend to braise bone-in thighs or roast a whole salt-rubbed bird. But you seriously can’t beat the simple, humble boneless, skinless chicken breast for ease and get-that-meal-on-the-table-because-the-toddler-is-screaming quickness.\u003c/p>\n\u003col>\n\u003cstrong>If you follow a few simple steps, you can be rewarded with juicy, flavorful chicken breasts that take center stage on your plate:\u003c/strong>\n\u003cli>Pound your chicken breasts so that they are of uniform thickness. This will help ensure that they cook through at the same rate.\u003c/li>\n\u003cli>Brine them! You don’t need to do it for long, 30 minutes is great, but tossing your breasts in a salty brine will seal in the juiciness and add flavor throughout the meat.\u003c/li>\n\u003cli>Grill them! This adds a lot of flavor, whether you use charcoal or a gas grill. Just be careful not to overcook them.\u003c/li>\n\u003cli>Let them rest for about 10 minutes for the juices to re-distribute, also helping to ensure that the breasts remain juicy.\u003c/li>\n\u003cli>Finally, serve them with a simple sauce. A vinaigrette, which I’ve included below, is a healthy and simple way to add flavor. You can also top them with purchased pesto of any sort (basil, sundried tomato, arugula, etc); a zingy homemade chimichurri; or your favorite salsa, such as spicy chipotle or tomatillo.\u003c/li>\n\u003c/ol>\n\u003ch2>Easy Grilled Chicken with Vinaigrette\u003c/h2>\n\u003cp>\u003cem>Makes 4–6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 boneless skinless chicken breasts, each about 8 oz\u003c/li>\n\u003cli>3 tbsp kosher salt\u003c/li>\n\u003cli>3 tbsp sugar\u003c/li>\n\u003cli>About 4 ice cubes\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Vinaigrette\u003c/em>\u003c/strong>\n\u003cli>1 tbsp finely chopped fresh herbs, such as oregano, thyme, marjoram and/or basil\u003c/li>\n\u003cli>1 clove minced garlic\u003c/li>\n\u003cli>Finely grated zest and juice of 1 lemon\u003c/li>\n\u003cli>1 tbsp white wine vinegar\u003c/li>\n\u003cli>Pinch of kosher salt\u003c/li>\n\u003cli>1/2 tsp sugar\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place a chicken breast in a large zippered plastic bag. Pound the breast with a meat pounder until it is a uniform thickness, about 3/4 inch thick. Repeat with all of the breasts.\u003c/li>\n\u003cfigure id=\"attachment_111798\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-chix-tenderize2.jpg\" alt=\"Place a chicken breast in a large zippered plastic bag. Pound the breast with a meat pounder until it is a uniform thickness, about 3/4 inch thick.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111798\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-tenderize2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-tenderize2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-tenderize2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-tenderize2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-tenderize2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-tenderize2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-tenderize2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place a chicken breast in a large zippered plastic bag. Pound the breast with a meat pounder until it is a uniform thickness, about 3/4 inch thick.\u003c/figcaption>\u003c/figure>\n\u003cli>In a bowl, stir together 1 cup hot water with the salt and sugar, until dissolved. Add 3 cups very cold water and stir until combined. If the water is still lukewarm, add 4-6 ice cubes. Add the chicken breasts, cover, and refrigerate for 30 minutes to 1 hour.\u003c/li>\n\u003cfigure id=\"attachment_111802\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-chix-brine-mix.jpg\" alt=\"In a bowl, stir together 1 cup hot water with the salt and sugar, until dissolved. Add 3 cups very cold water and stir until combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111802\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine-mix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine-mix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine-mix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, stir together 1 cup hot water with the salt and sugar, until dissolved. Add 3 cups very cold water and stir until combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111789\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-chix-brine1.jpg\" alt=\"Brine the chicken breasts.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111789\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brine the chicken breasts. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Meanwhile, in a small jar with a lid, add all of the vinaigrette ingredients. Shake to combine. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_111793\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce.jpg\" alt=\"Meanwhile, in a small jar with a lid, add all of the vinaigrette ingredients.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111793\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Meanwhile, in a small jar with a lid, add all of the vinaigrette ingredients. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111795\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-chix-sauce.jpg\" alt=\"Shake to combine. Set aside.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111795\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-sauce-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-sauce-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-sauce-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-sauce-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shake to combine. Set aside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Prepare a charcoal or gas grill for medium-high indirect heat. Clean the grill grate. Remove the chicken breasts from the brine and pat dry with a paper towel. Brush with olive oil.\u003c/li>\n\u003cli>Grill over the fire until nicely seared on both sides, turning occasionally, about 2 minutes on each side.\u003c/li>\n\u003cfigure id=\"attachment_111792\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-chix-grill.jpg\" alt=\"Grill over the fire until nicely seared on both sides, turning occasionally, about 2 minutes on each side.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111792\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grill over the fire until nicely seared on both sides, turning occasionally, about 2 minutes on each side. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer to the cooler side of the grill, cover, and cook until a meat thermometer reads 150-160F. Transfer to a platter, tent with foil, and let rest for 10 minutes.\u003c/li>\n\u003cli>Spoon the vinaigrette over the chicken breasts and serve.\u003c/li>\n\u003cfigure id=\"attachment_111803\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-chix-finish1.jpg\" alt=\"Spoon the vinaigrette on top of the rested chicken breasts and serve.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111803\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spoon the vinaigrette over the chicken breasts and serve.\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Chicken breasts don’t have to be dry or boring. Here’s how to keep them juicy and flavorful on the grill!",
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"description": "Chicken breasts don’t have to be dry or boring. Here’s how to keep them juicy and flavorful on the grill!",
"title": "Labor Day Recipe: Easy Grilled Boneless Chicken Breasts with Herb-Garlic-Lemon Vinaigrette | KQED",
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"headline": "Labor Day Recipe: Easy Grilled Boneless Chicken Breasts with Herb-Garlic-Lemon Vinaigrette",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Boneless, skinless chicken breasts have the reputation of being one of the most boring things you can cook, and are typically relegated to can’t-think-of-anything-better weeknight meals. But I still love them, and I don’t think they have to be that way. Yes, it’s true that when I make chicken (which is often since it’s my go-to meat) I tend to braise bone-in thighs or roast a whole salt-rubbed bird. But you seriously can’t beat the simple, humble boneless, skinless chicken breast for ease and get-that-meal-on-the-table-because-the-toddler-is-screaming quickness.\u003c/p>\n\u003col>\n\u003cstrong>If you follow a few simple steps, you can be rewarded with juicy, flavorful chicken breasts that take center stage on your plate:\u003c/strong>\n\u003cli>Pound your chicken breasts so that they are of uniform thickness. This will help ensure that they cook through at the same rate.\u003c/li>\n\u003cli>Brine them! You don’t need to do it for long, 30 minutes is great, but tossing your breasts in a salty brine will seal in the juiciness and add flavor throughout the meat.\u003c/li>\n\u003cli>Grill them! This adds a lot of flavor, whether you use charcoal or a gas grill. Just be careful not to overcook them.\u003c/li>\n\u003cli>Let them rest for about 10 minutes for the juices to re-distribute, also helping to ensure that the breasts remain juicy.\u003c/li>\n\u003cli>Finally, serve them with a simple sauce. A vinaigrette, which I’ve included below, is a healthy and simple way to add flavor. You can also top them with purchased pesto of any sort (basil, sundried tomato, arugula, etc); a zingy homemade chimichurri; or your favorite salsa, such as spicy chipotle or tomatillo.\u003c/li>\n\u003c/ol>\n\u003ch2>Easy Grilled Chicken with Vinaigrette\u003c/h2>\n\u003cp>\u003cem>Makes 4–6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 boneless skinless chicken breasts, each about 8 oz\u003c/li>\n\u003cli>3 tbsp kosher salt\u003c/li>\n\u003cli>3 tbsp sugar\u003c/li>\n\u003cli>About 4 ice cubes\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Vinaigrette\u003c/em>\u003c/strong>\n\u003cli>1 tbsp finely chopped fresh herbs, such as oregano, thyme, marjoram and/or basil\u003c/li>\n\u003cli>1 clove minced garlic\u003c/li>\n\u003cli>Finely grated zest and juice of 1 lemon\u003c/li>\n\u003cli>1 tbsp white wine vinegar\u003c/li>\n\u003cli>Pinch of kosher salt\u003c/li>\n\u003cli>1/2 tsp sugar\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place a chicken breast in a large zippered plastic bag. Pound the breast with a meat pounder until it is a uniform thickness, about 3/4 inch thick. Repeat with all of the breasts.\u003c/li>\n\u003cfigure id=\"attachment_111798\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-chix-tenderize2.jpg\" alt=\"Place a chicken breast in a large zippered plastic bag. Pound the breast with a meat pounder until it is a uniform thickness, about 3/4 inch thick.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111798\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-tenderize2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-tenderize2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-tenderize2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-tenderize2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-tenderize2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-tenderize2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-tenderize2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place a chicken breast in a large zippered plastic bag. Pound the breast with a meat pounder until it is a uniform thickness, about 3/4 inch thick.\u003c/figcaption>\u003c/figure>\n\u003cli>In a bowl, stir together 1 cup hot water with the salt and sugar, until dissolved. Add 3 cups very cold water and stir until combined. If the water is still lukewarm, add 4-6 ice cubes. Add the chicken breasts, cover, and refrigerate for 30 minutes to 1 hour.\u003c/li>\n\u003cfigure id=\"attachment_111802\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-chix-brine-mix.jpg\" alt=\"In a bowl, stir together 1 cup hot water with the salt and sugar, until dissolved. Add 3 cups very cold water and stir until combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111802\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine-mix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine-mix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine-mix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, stir together 1 cup hot water with the salt and sugar, until dissolved. Add 3 cups very cold water and stir until combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111789\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-chix-brine1.jpg\" alt=\"Brine the chicken breasts.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111789\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brine the chicken breasts. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Meanwhile, in a small jar with a lid, add all of the vinaigrette ingredients. Shake to combine. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_111793\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce.jpg\" alt=\"Meanwhile, in a small jar with a lid, add all of the vinaigrette ingredients.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111793\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Meanwhile, in a small jar with a lid, add all of the vinaigrette ingredients. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111795\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-chix-sauce.jpg\" alt=\"Shake to combine. Set aside.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111795\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-sauce-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-sauce-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-sauce-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-sauce-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shake to combine. Set aside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Prepare a charcoal or gas grill for medium-high indirect heat. Clean the grill grate. Remove the chicken breasts from the brine and pat dry with a paper towel. Brush with olive oil.\u003c/li>\n\u003cli>Grill over the fire until nicely seared on both sides, turning occasionally, about 2 minutes on each side.\u003c/li>\n\u003cfigure id=\"attachment_111792\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-chix-grill.jpg\" alt=\"Grill over the fire until nicely seared on both sides, turning occasionally, about 2 minutes on each side.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111792\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grill over the fire until nicely seared on both sides, turning occasionally, about 2 minutes on each side. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer to the cooler side of the grill, cover, and cook until a meat thermometer reads 150-160F. Transfer to a platter, tent with foil, and let rest for 10 minutes.\u003c/li>\n\u003cli>Spoon the vinaigrette over the chicken breasts and serve.\u003c/li>\n\u003cfigure id=\"attachment_111803\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-chix-finish1.jpg\" alt=\"Spoon the vinaigrette on top of the rested chicken breasts and serve.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111803\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spoon the vinaigrette over the chicken breasts and serve.\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Labor Day Recipe: Sesame-Ginger Pork Burgers with Grilled Pineapple",
"title": "Labor Day Recipe: Sesame-Ginger Pork Burgers with Grilled Pineapple",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>I adore a big fat juicy burger, and I tend to a bit of a purist about beef burgers. Not a big \"load it up with a fried egg, bacon, onion rings, the works\" kind of person. But sometimes I like to mix it up and do something that doesn’t really fit in the traditional, classic burger spectrum. \u003c/p>\n\u003cp>Enter pork burgers. You may think that using ground pork instead of ground beef would be verboten in burgerland. But it’s just as flavorful and juicy as beef, and you can play around with the herbs, spices and create an entirely new flavor profile. \u003c/p>\n\u003cp>These savory patties are livened up with a dash of umami soy sauce and sesame oil and get a bite from fresh ginger and green onions. You can leave out the brown sugar if you like, but pork partners well with sweet, and I like the addition. Don’t leave out the grilled pineapple slices though, as they really add a layer of sweetness and tang.\u003c/p>\n\u003cp>I topped mine off with peppery watercress, but you can use arugula or even baby spinach if you like. \u003c/p>\n\u003cfigure id=\"attachment_111755\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/porkburgers-2-final.jpg\" alt=\"Sesame-Ginger Pork Burgers with Grilled Pineapple\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111755\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sesame-Ginger Pork Burgers with Grilled Pineapple \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Sesame-Ginger Pork Burgers with Grilled Pineapple\u003c/h2>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 small or 1 large green onions, finely chopped\u003c/li>\n\u003cli>1 tbsp soy sauce or tamari\u003c/li>\n\u003cli>2 tsp brown sugar\u003c/li>\n\u003cli>1 tsp sesame oil\u003c/li>\n\u003cli>1 tsp grated fresh ginger\u003c/li>\n\u003cli>1 1/4 lb ground pork\u003c/li>\n\u003cli>Four 1/2-inch-thick slices fresh pineapple, cored\u003c/li>\n\u003cli>Olive oil for brushing\u003c/li>\n\u003cli>4 whole wheat or sesame burger buns, split\u003c/li>\n\u003cli>Mayonnaise, for serving (optional)\u003c/li>\n\u003cli>1 cup chopped watercress, baby spinach, or daikon sprouts\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions\u003c/strong>\n\u003cli>In a bowl, whisk together the green onions, soy sauce, sesame oil, sugar, and ginger. Add the pork and gently mix with your hands to combine. Form into 4 patties.\u003c/li>\n\u003cfigure id=\"attachment_111763\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-mix.jpg\" alt=\"In a bowl, whisk together the green onions, soy sauce, sesame oil, sugar, and ginger.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111763\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, whisk together the green onions, soy sauce, sesame oil, sugar, and ginger. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111761\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-mix-meat.jpg\" alt=\"Add the pork and gently mix with your hands to combine.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111761\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the pork and gently mix with your hands to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111762\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-mix-meat1.jpg\" alt=\"Form into 4 patties.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111762\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Form into 4 patties. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111765\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burgers-pineapple.jpg\" alt=\"Prep four 1/2-inch-thick slices fresh pineapple, cored. Brush with olive oil for grilling.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111765\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prep four 1/2-inch-thick slices fresh pineapple, cored. Brush with olive oil for grilling. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Meanwhile, prepare a charcoal or gas grill for medium-high direct heat. Clean the grill grate. Grill the patties over the fire until nicely seared on both sides, turning occasionally, about 4 minutes on each side.\u003c/li>\n\u003cli>Lightly brush the pineapple with the olive oil. During the last 4 minutes of cooking, add the pineapple slices. Grill, turning once, until nicely seared.\u003c/li>\n\u003cfigure id=\"attachment_111759\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-grill.jpg\" alt=\"Grill the patties over the fire until nicely seared on both sides, turning occasionally, about 4 minutes on each side. During the last 4 minutes of cooking, add the pineapple slices. Grill, turning once, until nicely seared.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111759\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grill the patties over the fire until nicely seared on both sides, turning occasionally, about 4 minutes on each side. During the last 4 minutes of cooking, add the pineapple slices. Grill, turning once, until nicely seared. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer the patties and pineapple to a plate. Toast the buns on the grill.\u003c/li>\n\u003cfigure id=\"attachment_111760\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-grilled-together.jpg\" alt=\"Transfer the patties and pineapple to a plate.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111760\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the patties and pineapple to a plate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To assemble, spread the buns with mayo (if you like). Put a patty on the bottom of each bun. Top with a pineapple ring, then the greens/sprouts, and the burger bun top.\u003c/li>\n\u003cfigure id=\"attachment_111764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1.jpg\" alt=\"To assemble, spread the buns with mayo (if you like). Put a patty on the bottom of each bun. Top with a pineapple ring, then the greens/sprouts, and the burger bun top.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111764\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To assemble, spread the buns with mayo (if you like). Put a patty on the bottom of each bun. Top with a pineapple ring, then the greens/sprouts, and the burger bun top. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Tired of the same old burger? Add some spark to your burger repertoire with these packed-with-flavor pork burgers at your next barbecue.",
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"description": "Tired of the same old burger? Add some spark to your burger repertoire with these packed-with-flavor pork burgers at your next barbecue.",
"title": "Labor Day Recipe: Sesame-Ginger Pork Burgers with Grilled Pineapple | KQED",
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"headline": "Labor Day Recipe: Sesame-Ginger Pork Burgers with Grilled Pineapple",
"datePublished": "2016-08-31T10:36:00-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I adore a big fat juicy burger, and I tend to a bit of a purist about beef burgers. Not a big \"load it up with a fried egg, bacon, onion rings, the works\" kind of person. But sometimes I like to mix it up and do something that doesn’t really fit in the traditional, classic burger spectrum. \u003c/p>\n\u003cp>Enter pork burgers. You may think that using ground pork instead of ground beef would be verboten in burgerland. But it’s just as flavorful and juicy as beef, and you can play around with the herbs, spices and create an entirely new flavor profile. \u003c/p>\n\u003cp>These savory patties are livened up with a dash of umami soy sauce and sesame oil and get a bite from fresh ginger and green onions. You can leave out the brown sugar if you like, but pork partners well with sweet, and I like the addition. Don’t leave out the grilled pineapple slices though, as they really add a layer of sweetness and tang.\u003c/p>\n\u003cp>I topped mine off with peppery watercress, but you can use arugula or even baby spinach if you like. \u003c/p>\n\u003cfigure id=\"attachment_111755\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/porkburgers-2-final.jpg\" alt=\"Sesame-Ginger Pork Burgers with Grilled Pineapple\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111755\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sesame-Ginger Pork Burgers with Grilled Pineapple \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Sesame-Ginger Pork Burgers with Grilled Pineapple\u003c/h2>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 small or 1 large green onions, finely chopped\u003c/li>\n\u003cli>1 tbsp soy sauce or tamari\u003c/li>\n\u003cli>2 tsp brown sugar\u003c/li>\n\u003cli>1 tsp sesame oil\u003c/li>\n\u003cli>1 tsp grated fresh ginger\u003c/li>\n\u003cli>1 1/4 lb ground pork\u003c/li>\n\u003cli>Four 1/2-inch-thick slices fresh pineapple, cored\u003c/li>\n\u003cli>Olive oil for brushing\u003c/li>\n\u003cli>4 whole wheat or sesame burger buns, split\u003c/li>\n\u003cli>Mayonnaise, for serving (optional)\u003c/li>\n\u003cli>1 cup chopped watercress, baby spinach, or daikon sprouts\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions\u003c/strong>\n\u003cli>In a bowl, whisk together the green onions, soy sauce, sesame oil, sugar, and ginger. Add the pork and gently mix with your hands to combine. Form into 4 patties.\u003c/li>\n\u003cfigure id=\"attachment_111763\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-mix.jpg\" alt=\"In a bowl, whisk together the green onions, soy sauce, sesame oil, sugar, and ginger.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111763\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, whisk together the green onions, soy sauce, sesame oil, sugar, and ginger. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111761\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-mix-meat.jpg\" alt=\"Add the pork and gently mix with your hands to combine.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111761\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the pork and gently mix with your hands to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111762\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-mix-meat1.jpg\" alt=\"Form into 4 patties.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111762\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Form into 4 patties. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111765\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burgers-pineapple.jpg\" alt=\"Prep four 1/2-inch-thick slices fresh pineapple, cored. Brush with olive oil for grilling.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111765\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prep four 1/2-inch-thick slices fresh pineapple, cored. Brush with olive oil for grilling. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Meanwhile, prepare a charcoal or gas grill for medium-high direct heat. Clean the grill grate. Grill the patties over the fire until nicely seared on both sides, turning occasionally, about 4 minutes on each side.\u003c/li>\n\u003cli>Lightly brush the pineapple with the olive oil. During the last 4 minutes of cooking, add the pineapple slices. Grill, turning once, until nicely seared.\u003c/li>\n\u003cfigure id=\"attachment_111759\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-grill.jpg\" alt=\"Grill the patties over the fire until nicely seared on both sides, turning occasionally, about 4 minutes on each side. During the last 4 minutes of cooking, add the pineapple slices. Grill, turning once, until nicely seared.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111759\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grill the patties over the fire until nicely seared on both sides, turning occasionally, about 4 minutes on each side. During the last 4 minutes of cooking, add the pineapple slices. Grill, turning once, until nicely seared. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer the patties and pineapple to a plate. Toast the buns on the grill.\u003c/li>\n\u003cfigure id=\"attachment_111760\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-grilled-together.jpg\" alt=\"Transfer the patties and pineapple to a plate.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111760\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the patties and pineapple to a plate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To assemble, spread the buns with mayo (if you like). Put a patty on the bottom of each bun. Top with a pineapple ring, then the greens/sprouts, and the burger bun top.\u003c/li>\n\u003cfigure id=\"attachment_111764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1.jpg\" alt=\"To assemble, spread the buns with mayo (if you like). Put a patty on the bottom of each bun. Top with a pineapple ring, then the greens/sprouts, and the burger bun top.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111764\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To assemble, spread the buns with mayo (if you like). Put a patty on the bottom of each bun. Top with a pineapple ring, then the greens/sprouts, and the burger bun top. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Time to Grill for the 4th of July: Grilled Bacon-Wrapped Pork Tenderloin with Mustard",
"title": "Time to Grill for the 4th of July: Grilled Bacon-Wrapped Pork Tenderloin with Mustard",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Pork tenderloin is one of those cuts of meat that I always love but always seem to forget about. Not that it isn’t a memorable meal, but it always feels kind of special. It’s always a kind of “ah-ha!” moment when I think, “What should I make for dinner?” especially if we have friends or family coming over.\u003c/p>\n\u003cp>The great thing about pork tenderloin is that it’s so easy to prepare, plus it’s incredibly delicious and endlessly versatile. You can grill it as is, simply seasoned with a bit of salt and pepper and rubbed with olive oil, and then serve it with all kinds of different sauces, salsas, chutneys, or even grilled stone fruit. Because pork fares well with fruit and sweeter sauces, I tend to pair it with things in season: grilled peaches or nectarines, a fresh plum chutney, or even mango salsa.\u003c/p>\n\u003cp>But I also like it’s savory side, and this dish is everything savory. It couldn’t be easier too. Just slather the tenderloin with a good country-style brown mustard, then wrap it up with strips of bacon. Of course, when I made this I didn’t secure the bacon with toothpicks, so I’d recommend it. Ideally, soak the toothpicks in water for about 30 minutes before you use them.\u003c/p>\n\u003cfigure id=\"attachment_110513\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110513\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pork-finish-sideview.jpg\" alt=\"Grilled Bacon-Wrapped Pork Tenderloin\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-sideview.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-sideview-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-sideview-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-sideview-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-sideview-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-sideview-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-sideview-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Bacon-Wrapped Pork Tenderloin \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Grilled Bacon-Wrapped Pork Tenderloin\u003c/h2>\n\u003cp>\u003cem>Makes 6-8 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 pork tenderloin\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>About 1 heaping tbsp country Dijon mustard\u003c/li>\n\u003cli>8 to 10 slices thin cut bacon strips\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Rub the tenderloin all over with the mustard, then season with salt and pepper. Wrap the bacon around the tenderloin, securing it in place with toothpicks (soak the toothpicks in water for about 30 minutes before you use them). Place on a plate, cover with plastic wrap, and refrigerate for 1 hour or up to overnight.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_110526\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110526\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pork-mustard-rub.jpg\" alt=\"Rub the tenderloin all over with the mustard, then season with salt and pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-mustard-rub.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-mustard-rub-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-mustard-rub-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-mustard-rub-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-mustard-rub-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-mustard-rub-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-mustard-rub-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rub the tenderloin all over with the mustard, then season with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110511\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110511\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pork-bacon-wrap.jpg\" alt=\"Wrap the bacon around the tenderloin.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-bacon-wrap.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-bacon-wrap-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-bacon-wrap-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-bacon-wrap-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-bacon-wrap-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-bacon-wrap-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-bacon-wrap-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wrap the bacon around the tenderloin. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110530\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110530\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pork-wrapped-bacon.jpg\" alt=\"After bacon is wrapped, place on a plate, cover with plastic wrap, and refrigerate for 1 hour or up to overnight.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-wrapped-bacon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-wrapped-bacon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-wrapped-bacon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-wrapped-bacon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-wrapped-bacon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-wrapped-bacon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-wrapped-bacon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After bacon is wrapped, place on a plate, cover with plastic wrap, and refrigerate for 1 hour or up to overnight. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Prepare a charcoal or gas grill for medium-high indirect heat. Clean the grill grate.\u003c/li>\n\u003cli>Brush the bacon all over with olive oil. Grill over the fire, turning occasionally, until the bacon is crisp and browned.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_110527\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110527\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pork-oil.jpg\" alt=\"Brush the bacon all over with olive oil.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-oil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-oil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-oil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-oil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-oil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-oil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-oil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush the bacon all over with olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110522\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110522\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pork-grilled-cooked-fave.jpg\" alt=\"Grill over the fire, turning occasionally, until the bacon is crisp and browned.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-grilled-cooked-fave.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-grilled-cooked-fave-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-grilled-cooked-fave-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-grilled-cooked-fave-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-grilled-cooked-fave-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-grilled-cooked-fave-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-grilled-cooked-fave-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grill over the fire, turning occasionally, until the bacon is crisp and browned. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Transfer to the cooler side of the grill, cover, and cook until a meat thermometer reads 145-150F. Transfer to a platter, tent with foil, and let rest for 10 minutes. Slice and serve!\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_110517\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110517\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pork-finish-vertical.jpg\" alt=\"Slice and serve!\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-vertical-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-vertical-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-vertical-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-vertical-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-vertical-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-vertical-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice and serve! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Pork tenderloin is one of our favorite things to throw on the grill, but for this holiday we’ve taken it up a notch by wrapping it in bacon first.",
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"description": "Pork tenderloin is one of our favorite things to throw on the grill, but for this holiday we’ve taken it up a notch by wrapping it in bacon first.",
"title": "Time to Grill for the 4th of July: Grilled Bacon-Wrapped Pork Tenderloin with Mustard | KQED",
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"headline": "Time to Grill for the 4th of July: Grilled Bacon-Wrapped Pork Tenderloin with Mustard",
"datePublished": "2016-07-03T09:38:14-07:00",
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"slug": "time-to-grill-for-the-4th-of-july-grilled-bacon-wrapped-pork-tenderloin-with-mustard",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Pork tenderloin is one of those cuts of meat that I always love but always seem to forget about. Not that it isn’t a memorable meal, but it always feels kind of special. It’s always a kind of “ah-ha!” moment when I think, “What should I make for dinner?” especially if we have friends or family coming over.\u003c/p>\n\u003cp>The great thing about pork tenderloin is that it’s so easy to prepare, plus it’s incredibly delicious and endlessly versatile. You can grill it as is, simply seasoned with a bit of salt and pepper and rubbed with olive oil, and then serve it with all kinds of different sauces, salsas, chutneys, or even grilled stone fruit. Because pork fares well with fruit and sweeter sauces, I tend to pair it with things in season: grilled peaches or nectarines, a fresh plum chutney, or even mango salsa.\u003c/p>\n\u003cp>But I also like it’s savory side, and this dish is everything savory. It couldn’t be easier too. Just slather the tenderloin with a good country-style brown mustard, then wrap it up with strips of bacon. Of course, when I made this I didn’t secure the bacon with toothpicks, so I’d recommend it. Ideally, soak the toothpicks in water for about 30 minutes before you use them.\u003c/p>\n\u003cfigure id=\"attachment_110513\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110513\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pork-finish-sideview.jpg\" alt=\"Grilled Bacon-Wrapped Pork Tenderloin\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-sideview.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-sideview-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-sideview-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-sideview-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-sideview-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-sideview-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-sideview-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Bacon-Wrapped Pork Tenderloin \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Grilled Bacon-Wrapped Pork Tenderloin\u003c/h2>\n\u003cp>\u003cem>Makes 6-8 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 pork tenderloin\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>About 1 heaping tbsp country Dijon mustard\u003c/li>\n\u003cli>8 to 10 slices thin cut bacon strips\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Rub the tenderloin all over with the mustard, then season with salt and pepper. Wrap the bacon around the tenderloin, securing it in place with toothpicks (soak the toothpicks in water for about 30 minutes before you use them). Place on a plate, cover with plastic wrap, and refrigerate for 1 hour or up to overnight.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_110526\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110526\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pork-mustard-rub.jpg\" alt=\"Rub the tenderloin all over with the mustard, then season with salt and pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-mustard-rub.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-mustard-rub-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-mustard-rub-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-mustard-rub-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-mustard-rub-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-mustard-rub-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-mustard-rub-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rub the tenderloin all over with the mustard, then season with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110511\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110511\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pork-bacon-wrap.jpg\" alt=\"Wrap the bacon around the tenderloin.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-bacon-wrap.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-bacon-wrap-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-bacon-wrap-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-bacon-wrap-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-bacon-wrap-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-bacon-wrap-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-bacon-wrap-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wrap the bacon around the tenderloin. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110530\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110530\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pork-wrapped-bacon.jpg\" alt=\"After bacon is wrapped, place on a plate, cover with plastic wrap, and refrigerate for 1 hour or up to overnight.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-wrapped-bacon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-wrapped-bacon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-wrapped-bacon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-wrapped-bacon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-wrapped-bacon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-wrapped-bacon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-wrapped-bacon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After bacon is wrapped, place on a plate, cover with plastic wrap, and refrigerate for 1 hour or up to overnight. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Prepare a charcoal or gas grill for medium-high indirect heat. Clean the grill grate.\u003c/li>\n\u003cli>Brush the bacon all over with olive oil. Grill over the fire, turning occasionally, until the bacon is crisp and browned.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_110527\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110527\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pork-oil.jpg\" alt=\"Brush the bacon all over with olive oil.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-oil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-oil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-oil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-oil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-oil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-oil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-oil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush the bacon all over with olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110522\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110522\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pork-grilled-cooked-fave.jpg\" alt=\"Grill over the fire, turning occasionally, until the bacon is crisp and browned.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-grilled-cooked-fave.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-grilled-cooked-fave-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-grilled-cooked-fave-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-grilled-cooked-fave-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-grilled-cooked-fave-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-grilled-cooked-fave-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-grilled-cooked-fave-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grill over the fire, turning occasionally, until the bacon is crisp and browned. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Transfer to the cooler side of the grill, cover, and cook until a meat thermometer reads 145-150F. Transfer to a platter, tent with foil, and let rest for 10 minutes. Slice and serve!\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_110517\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110517\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pork-finish-vertical.jpg\" alt=\"Slice and serve!\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-vertical-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-vertical-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-vertical-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-vertical-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-vertical-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-vertical-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice and serve! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Time to Grill for the 4th of July: Grilled Corn, Avocado, Heirloom Tomato, Red Onion Salad",
"title": "Time to Grill for the 4th of July: Grilled Corn, Avocado, Heirloom Tomato, Red Onion Salad",
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"content": "\u003cp>I’ve made a zillion different grilled corn salads over the years, not only because I like it but because it’s such a perfect side dish when you are grilling. Grilled corn salad is like an ode to summer, it typically includes peak-season veggies, always tastes fresh, and begs to be eaten al fresco.\u003c/p>\n\u003cp>This particular version is like a salad mashup with salsa. The base, of course, is sweet and juicy grilled corn. There are loads of different ways to grill corn, but for this dish I prefer removing all of the husk and silk so you get all those caramelized/seared bites of corn that have been licked by the flames of the grill.\u003c/p>\n\u003cp>Choose ripe, fragrant tomatoes – none of those mealy, flavorless, supermarket versions. I love heirlooms, but you can swap out cherry tomatoes if you like. Throw in some creamy avocado (I can never get enough) and very thinly sliced red onion along with plenty of fresh cilantro and lime juice, and you have a simple, easy, and stunning salad to wow your guests with.\u003c/p>\n\u003cfigure id=\"attachment_110471\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110471\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/tomatoes.jpg\" alt=\"Ripe heirloom tomatoes\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ripe heirloom tomatoes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Grilled Corn, Avocado, Heirloom Tomato, Red Onion Salad with Cilantro and Lime\u003c/h2>\n\u003cp>\u003cem>Makes about 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3 large ripe heirloom tomatoes, cored and roughly chopped\u003c/li>\n\u003cli>1/2 red onion, peeled, halved, and very thinly sliced\u003c/li>\n\u003cli>1-2 green onions, chopped\u003c/li>\n\u003cli>4 cobs fresh corn, husks and silk removed\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>2 ripe but semi-firm avocados, peeled, pitted, and cut into chunks\u003c/li>\n\u003cli>1/2 cup chopped fresh cilantro\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>2 tbsp lime juice\u003c/li>\n\u003cli>1 tbsp white wine vinegar\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_110484\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110484\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/avocado-cut.jpg\" alt=\"Peel, pit, and cut semi-firm avocados into chunks\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peel, pit, and cut semi-firm avocados into chunks \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large serving bowl, add the tomatoes and onions.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_110483\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110483\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/tomatoes-cut.jpg\" alt=\"In a large serving bowl, add the tomatoes and onions.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large serving bowl, add the tomatoes and onions. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Prepare a charcoal or gas grill for medium-high indirect heat. Clean the grill grate. Rub the corn with olive oil then grill over the fire until nicely charred. Transfer to the cooler side of the grill to cook until tender. Transfer to a cutting board.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_110475\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110475\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/corn-grill.jpg\" alt=\"Prepare a charcoal or gas grill for medium-high indirect heat. Clean the grill grate. Rub the corn with olive oil then grill over the fire until nicely charred. Transfer to the cooler side of the grill to cook until tender.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prepare a charcoal or gas grill for medium-high indirect heat. Clean the grill grate. Rub the corn with olive oil then grill over the fire until nicely charred. Transfer to the cooler side of the grill to cook until tender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110476\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110476\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/corn-grilled.jpg\" alt=\"The finished grilled corn. Transfer to a cutting board to remove kernels..\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The finished grilled corn. Transfer to a cutting board to remove kernels. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>When the corn is cool enough to handle, cut the kernels from the cob using a large, sharp knife. Add the corn to the bowl along with the avocado chunks and cilantro. Season with salt and pepper and gently toss. Drizzle with lime juice, vinegar, and a little olive oil toss again to combine. Garnish with more cilantro and serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_110474\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110474\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/corn-cut1.jpg\" alt=\"When the corn is cool enough to handle, cut the kernels from the cob using a large, sharp knife.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When the corn is cool enough to handle, cut the kernels from the cob using a large, sharp knife. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110477\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110477\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/corn-salad-avo.jpg\" alt=\"Add to the bowl along with the avocado chunks and cilantro.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the corn to the bowl along with the avocado chunks and cilantro. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110481\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110481\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/corn-salad-toss.jpg\" alt=\"Drizzle with lime juice, vinegar, and a little olive oil toss again to combine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drizzle with lime juice, vinegar, and a little olive oil toss again to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110479\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110479\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/corn-salad-finish-1.jpg\" alt=\"Garnish with more cilantro and serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Garnish with more cilantro and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’ve made a zillion different grilled corn salads over the years, not only because I like it but because it’s such a perfect side dish when you are grilling. Grilled corn salad is like an ode to summer, it typically includes peak-season veggies, always tastes fresh, and begs to be eaten al fresco.\u003c/p>\n\u003cp>This particular version is like a salad mashup with salsa. The base, of course, is sweet and juicy grilled corn. There are loads of different ways to grill corn, but for this dish I prefer removing all of the husk and silk so you get all those caramelized/seared bites of corn that have been licked by the flames of the grill.\u003c/p>\n\u003cp>Choose ripe, fragrant tomatoes – none of those mealy, flavorless, supermarket versions. I love heirlooms, but you can swap out cherry tomatoes if you like. Throw in some creamy avocado (I can never get enough) and very thinly sliced red onion along with plenty of fresh cilantro and lime juice, and you have a simple, easy, and stunning salad to wow your guests with.\u003c/p>\n\u003cfigure id=\"attachment_110471\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110471\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/tomatoes.jpg\" alt=\"Ripe heirloom tomatoes\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ripe heirloom tomatoes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Grilled Corn, Avocado, Heirloom Tomato, Red Onion Salad with Cilantro and Lime\u003c/h2>\n\u003cp>\u003cem>Makes about 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3 large ripe heirloom tomatoes, cored and roughly chopped\u003c/li>\n\u003cli>1/2 red onion, peeled, halved, and very thinly sliced\u003c/li>\n\u003cli>1-2 green onions, chopped\u003c/li>\n\u003cli>4 cobs fresh corn, husks and silk removed\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>2 ripe but semi-firm avocados, peeled, pitted, and cut into chunks\u003c/li>\n\u003cli>1/2 cup chopped fresh cilantro\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>2 tbsp lime juice\u003c/li>\n\u003cli>1 tbsp white wine vinegar\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_110484\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110484\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/avocado-cut.jpg\" alt=\"Peel, pit, and cut semi-firm avocados into chunks\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peel, pit, and cut semi-firm avocados into chunks \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large serving bowl, add the tomatoes and onions.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_110483\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110483\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/tomatoes-cut.jpg\" alt=\"In a large serving bowl, add the tomatoes and onions.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large serving bowl, add the tomatoes and onions. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Prepare a charcoal or gas grill for medium-high indirect heat. Clean the grill grate. Rub the corn with olive oil then grill over the fire until nicely charred. Transfer to the cooler side of the grill to cook until tender. Transfer to a cutting board.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_110475\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110475\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/corn-grill.jpg\" alt=\"Prepare a charcoal or gas grill for medium-high indirect heat. Clean the grill grate. Rub the corn with olive oil then grill over the fire until nicely charred. Transfer to the cooler side of the grill to cook until tender.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prepare a charcoal or gas grill for medium-high indirect heat. Clean the grill grate. Rub the corn with olive oil then grill over the fire until nicely charred. Transfer to the cooler side of the grill to cook until tender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110476\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110476\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/corn-grilled.jpg\" alt=\"The finished grilled corn. Transfer to a cutting board to remove kernels..\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The finished grilled corn. Transfer to a cutting board to remove kernels. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>When the corn is cool enough to handle, cut the kernels from the cob using a large, sharp knife. Add the corn to the bowl along with the avocado chunks and cilantro. Season with salt and pepper and gently toss. Drizzle with lime juice, vinegar, and a little olive oil toss again to combine. Garnish with more cilantro and serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_110474\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110474\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/corn-cut1.jpg\" alt=\"When the corn is cool enough to handle, cut the kernels from the cob using a large, sharp knife.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When the corn is cool enough to handle, cut the kernels from the cob using a large, sharp knife. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110477\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110477\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/corn-salad-avo.jpg\" alt=\"Add to the bowl along with the avocado chunks and cilantro.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the corn to the bowl along with the avocado chunks and cilantro. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110481\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110481\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/corn-salad-toss.jpg\" alt=\"Drizzle with lime juice, vinegar, and a little olive oil toss again to combine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drizzle with lime juice, vinegar, and a little olive oil toss again to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110479\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110479\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/corn-salad-finish-1.jpg\" alt=\"Garnish with more cilantro and serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Garnish with more cilantro and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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},
"closealltabs": {
"id": "closealltabs",
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"order": 1
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"source": "Commonwealth Club of California"
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"order": 9
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"meta": {
"site": "radio",
"source": "WNYC"
},
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"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
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"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
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"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
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"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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},
"link": "/radio/program/pbs-newshour",
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"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
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"officialWebsiteLink": "/perspectives/",
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
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"npr": "https://www.npr.org/podcasts/432309616/perspectives",
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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