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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The fall in grocery prices is likely to help out many middle- and lower-income households deal with rising energy prices,\" IHS Global Insight economist Chris Christopher wrote in his analysis of the CPI data.\u003c/p>\n\u003cp>In part because food prices have been so restrained, the CPI has risen just 1.6 percent over the past 12 months. The BLS said October marked the 14th consecutive month of decline for eggs, meats, poultry and fish indexes.\u003c/p>\n\u003cp>And then there's turkey specifically. The Farm Bureau says the average cost of Thanksgiving dinner for 10 is $49.87 this year, down from last year's $50.11. The group bases its estimate on an informal survey carried out by volunteer shoppers.\u003c/p>\n\u003cp>The surveyors check grocery store prices for classic Thanksgiving items: turkey, bread, stuffing, sweet potatoes, rolls with butter, cranberries, a veggie tray, pumpkin pie and coffee and milk. They search for the lowest prices, excluding coupons and promotional offers.\u003c/p>\n\u003cp>The most significant change this year was a 30-cent drop in the price of a 16-pound turkey. Additionally, the bureau reported the price of milk has fallen to its lowest level since 2009. The October CPI confirmed such drops, showing a 2.8 percent and 1.8 percent decline this year in the cost of poultry and milk respectively.\u003c/p>\n\u003cp>\"We have seen farm prices for many foods — including turkeys — fall from the higher levels of recent years,\" Farm Bureau director of market intelligence John Newton said in a statement.\u003c/p>\n\u003cp>The Farm Bureau notes that its menu — which has not changed since 1986 — is \"considered modest by some\" and acknowledges that many Americans enhance their holiday meals with additional dishes.\u003c/p>\n\u003cp>But environmentalists are hoping Americans don't get too carried away with those extra dishes. One group, the Natural Resources Defense Council, estimates \u003ca href=\"https://www.nrdc.org/experts/dana-gunders/dont-waste-turkey-tips-save-food-t-day\">204 million pounds\u003c/a> of turkey will get thrown away over this Thanksgiving holiday period. The group notes that those scrapped leftovers use up many resources, from water to energy.\u003c/p>\n\u003cp>The group offers this recommendation: \"Buy less than you think. If you're hosting anything like the average Thanksgiving dinner for 10, almost a third of that dinner will go to waste this year.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Mexican-Style Thanksgiving: Savory Black Beans",
"title": "Mexican-Style Thanksgiving: Savory Black Beans",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>When I was in college in Texas, many years ago, my off-campus house was often the gathering place for friends. And when friends gathered, we made food – lots of it. As students we were on a strict budget, and many folks were vegetarian (for both political and budgetary reasons!) so we had to be creative. Of the many favorites during those days, which have carried through to my adulthood, one of the stand-outs was making a big pot of savory-sweet black beans.\u003c/p>\n\u003cp>Nothing irks me more when you order black beans at a restaurant and all you get is an unseasoned pile of starchy blandness. (Ok, well, plenty of things irk me, but come on....all it takes is a little salt and spices to jazz up beans.)\u003c/p>\n\u003cp>My friends and I came up with this recipe, which hasn’t morphed much in the (ahem) number of years since college, and I still love serving it at big gatherings. It would be a great addition to an alternative Mexican-inspired Thanksgiving spread alongside Mexican rice and chile-rubbed turkey with mole gravy. But it’s just as festive when served up over a bowl of white steamed rice with a pile of warm, fresh tortillas, the way we did it back in Texas so long ago (if you are really feeling fancy, top it with fresh tomato pico de gallo, shredded Jack cheese, and a dollop of sour cream.)\u003c/p>\n\u003cp>Be sure to soak your beans the night before as it helps plump them up, gives them better texture, and makes them cook a bit faster.\u003c/p>\n\u003cfigure id=\"attachment_113464\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113464\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-uncooked.jpg\" alt=\"Pre-soaked black beans ready to cook.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pre-soaked black beans ready to cook. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Savory Black Beans\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>1 lb dried black beans (about 2 cups), soaked overnight in cold water to cover by a few inches\u003c/li>\n\u003cli>4 cloves garlic, peeled\u003c/li>\n\u003cli>2 bay leaves\u003c/li>\n\u003cli>2 tablespoons olive oil\u003c/li>\n\u003cli>1 yellow onion, finely chopped\u003c/li>\n\u003cli>1 small red bell pepper, trimmed, seeded, and finely chopped\u003c/li>\n\u003cli>1 small yellow or orange bell pepper, trimmed, seeded, and finely chopped\u003c/li>\n\u003cli>1 small green bell pepper, trimmed, seeded, and finely chopped\u003c/li>\n\u003cli>1 tablespoon dried Mexican oregano\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1/4 cup dry red wine\u003c/li>\n\u003cli>2 tablespoons sugar (optional)\u003c/li>\n\u003cli>Hot pepper sauce, to taste (optional)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_113465\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113465\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-veg-cut.jpg\" alt=\"Prepped vegetables for the savory black beans.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prepped vegetables for the savory black beans. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\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>Drain and rinse the beans. Add the beans, garlic cloves, and bay leaves to a large, heavy saucepan or pot and add cool water to cover by about 1 inch. Bring to a boil over high heat, then cover partially, reduce the heat to low, and simmer, stirring occasionally, until tender, about 1 hour (this is highly dependent upon the age of the beans so it could take less time or more time, so keep an eye on them!). If the beans start to dry out, add a little boiling water to keep them moist and slightly soupy. (If, at the end of cooking, there is too much liquid in the pot, skim some of it out.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113459\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113459\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-raw-water.jpg\" alt=\"Add the beans, garlic cloves, and bay leaves to a large, heavy saucepan or pot and add cool water to cover by about 1 inch. Bring to a boil over high heat, then cover partially, reduce the heat to low, and simmer, stirring occasionally, until tender.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the beans, garlic cloves, and bay leaves to a large, heavy saucepan or pot and add cool water to cover by about 1 inch. Bring to a boil over high heat, then cover partially, reduce the heat to low, and simmer, stirring occasionally, until tender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Meanwhile, in a frying pan, warm the olive oil. Add the onion, bell peppers, oregano, and 1 teaspoon salt. Cook, stirring, until the vegetables are really tender, about 8 minutes. When the beans are tender, add the vegetables to the beans. Stir in the wine and sugar. Let simmer for 15 minutes longer, then taste and adjust the seasonings with salt, pepper, sugar, and hot sauce. Serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113451\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113451\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-add-veg1.jpg\" alt=\"In a frying pan, warm the olive oil. Add the onion, bell peppers, oregano, and 1 teaspoon salt. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a frying pan, warm the olive oil. Add the onion, bell peppers, oregano, and 1 teaspoon salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113463\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113463\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-toss-veg.jpg\" alt=\"Cook, stirring, until the vegetables are really tender, about 8 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook, stirring, until the vegetables are really tender, about 8 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113450\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113450\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-add-veg.jpg\" alt=\"When the beans are tender, add the vegetables to the beans.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When the beans are tender, add the vegetables to the beans. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113462\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113462\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-sugar.jpg\" alt=\"Stir in the wine and sugar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the wine and sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113458\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113458\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-finish.jpg\" alt=\"Let simmer for 15 minutes longer, then taste and adjust the seasonings with salt, pepper, sugar, and hot sauce.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let simmer for 15 minutes longer, then taste and adjust the seasonings with salt, pepper, sugar, and hot sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113456\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113456\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-final1.jpg\" alt=\"Serve the Savory Black Beans\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Savory Black Beans \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Perfect for a party, nothing beats a big pot of well-spiced beans, and this recipe is fully loaded. ",
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"description": "Perfect for a party, nothing beats a big pot of well-spiced beans, and this recipe is fully loaded. ",
"title": "Mexican-Style Thanksgiving: Savory Black Beans | KQED",
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"headline": "Mexican-Style Thanksgiving: Savory Black Beans",
"datePublished": "2016-11-17T08:30:01-08:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When I was in college in Texas, many years ago, my off-campus house was often the gathering place for friends. And when friends gathered, we made food – lots of it. As students we were on a strict budget, and many folks were vegetarian (for both political and budgetary reasons!) so we had to be creative. Of the many favorites during those days, which have carried through to my adulthood, one of the stand-outs was making a big pot of savory-sweet black beans.\u003c/p>\n\u003cp>Nothing irks me more when you order black beans at a restaurant and all you get is an unseasoned pile of starchy blandness. (Ok, well, plenty of things irk me, but come on....all it takes is a little salt and spices to jazz up beans.)\u003c/p>\n\u003cp>My friends and I came up with this recipe, which hasn’t morphed much in the (ahem) number of years since college, and I still love serving it at big gatherings. It would be a great addition to an alternative Mexican-inspired Thanksgiving spread alongside Mexican rice and chile-rubbed turkey with mole gravy. But it’s just as festive when served up over a bowl of white steamed rice with a pile of warm, fresh tortillas, the way we did it back in Texas so long ago (if you are really feeling fancy, top it with fresh tomato pico de gallo, shredded Jack cheese, and a dollop of sour cream.)\u003c/p>\n\u003cp>Be sure to soak your beans the night before as it helps plump them up, gives them better texture, and makes them cook a bit faster.\u003c/p>\n\u003cfigure id=\"attachment_113464\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113464\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-uncooked.jpg\" alt=\"Pre-soaked black beans ready to cook.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pre-soaked black beans ready to cook. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Savory Black Beans\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>1 lb dried black beans (about 2 cups), soaked overnight in cold water to cover by a few inches\u003c/li>\n\u003cli>4 cloves garlic, peeled\u003c/li>\n\u003cli>2 bay leaves\u003c/li>\n\u003cli>2 tablespoons olive oil\u003c/li>\n\u003cli>1 yellow onion, finely chopped\u003c/li>\n\u003cli>1 small red bell pepper, trimmed, seeded, and finely chopped\u003c/li>\n\u003cli>1 small yellow or orange bell pepper, trimmed, seeded, and finely chopped\u003c/li>\n\u003cli>1 small green bell pepper, trimmed, seeded, and finely chopped\u003c/li>\n\u003cli>1 tablespoon dried Mexican oregano\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1/4 cup dry red wine\u003c/li>\n\u003cli>2 tablespoons sugar (optional)\u003c/li>\n\u003cli>Hot pepper sauce, to taste (optional)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_113465\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113465\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-veg-cut.jpg\" alt=\"Prepped vegetables for the savory black beans.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prepped vegetables for the savory black beans. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\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>Drain and rinse the beans. Add the beans, garlic cloves, and bay leaves to a large, heavy saucepan or pot and add cool water to cover by about 1 inch. Bring to a boil over high heat, then cover partially, reduce the heat to low, and simmer, stirring occasionally, until tender, about 1 hour (this is highly dependent upon the age of the beans so it could take less time or more time, so keep an eye on them!). If the beans start to dry out, add a little boiling water to keep them moist and slightly soupy. (If, at the end of cooking, there is too much liquid in the pot, skim some of it out.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113459\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113459\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-raw-water.jpg\" alt=\"Add the beans, garlic cloves, and bay leaves to a large, heavy saucepan or pot and add cool water to cover by about 1 inch. Bring to a boil over high heat, then cover partially, reduce the heat to low, and simmer, stirring occasionally, until tender.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the beans, garlic cloves, and bay leaves to a large, heavy saucepan or pot and add cool water to cover by about 1 inch. Bring to a boil over high heat, then cover partially, reduce the heat to low, and simmer, stirring occasionally, until tender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Meanwhile, in a frying pan, warm the olive oil. Add the onion, bell peppers, oregano, and 1 teaspoon salt. Cook, stirring, until the vegetables are really tender, about 8 minutes. When the beans are tender, add the vegetables to the beans. Stir in the wine and sugar. Let simmer for 15 minutes longer, then taste and adjust the seasonings with salt, pepper, sugar, and hot sauce. Serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113451\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113451\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-add-veg1.jpg\" alt=\"In a frying pan, warm the olive oil. Add the onion, bell peppers, oregano, and 1 teaspoon salt. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a frying pan, warm the olive oil. Add the onion, bell peppers, oregano, and 1 teaspoon salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113463\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113463\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-toss-veg.jpg\" alt=\"Cook, stirring, until the vegetables are really tender, about 8 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook, stirring, until the vegetables are really tender, about 8 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113450\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113450\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-add-veg.jpg\" alt=\"When the beans are tender, add the vegetables to the beans.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When the beans are tender, add the vegetables to the beans. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113462\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113462\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-sugar.jpg\" alt=\"Stir in the wine and sugar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the wine and sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113458\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113458\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-finish.jpg\" alt=\"Let simmer for 15 minutes longer, then taste and adjust the seasonings with salt, pepper, sugar, and hot sauce.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let simmer for 15 minutes longer, then taste and adjust the seasonings with salt, pepper, sugar, and hot sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113456\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113456\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-final1.jpg\" alt=\"Serve the Savory Black Beans\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Savory Black Beans \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Mexican-Style Thanksgiving: Mexican-Style Rice",
"title": "Mexican-Style Thanksgiving: Mexican-Style Rice",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Years ago when I lived in Oakland, my across-the-street neighbors were the lovely and boisterous Garcia family. Every year, Mrs. Garcia and her daughters would spend hours braising pork and making her famous Christmas Eve tamales with Mexican rice. They would show up on our doorstep that evening, with a plate of these delicacies, the tamales and rice still warm. It didn’t matter if we’d already eaten, we still had to tuck into those gorgeous morsels.\u003c/p>\n\u003cp>Every year I would ask Mrs. Garcia how she made the rice (forget about the tamales, that was an all-day affair), because I’d never been able to quite get it right. And every year she would say “Oh it’s easy, just puree tomatoes, onions, and garlic and cook the rice in it.” Well, easier said than done without a proper recipe.\u003c/p>\n\u003cp>Here is a proper recipe. I think I’ve finally got it. This is great if you are serving it as a big spread of Mexican food, whether you are doing a whole Thanksgiving spread, or serving it alongside Christmas tamales, or just as an every day meal with friends.\u003c/p>\n\u003cp>Toasting the rice ahead of time adds flavor and texture, and helps give the rice a nicely golden color.\u003c/p>\n\u003cfigure id=\"attachment_113481\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113481\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mexican-rice-final-mole.jpg\" alt=\"Mexican-Style Rice with Mole Gravy\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mexican-Style Rice with Mole Gravy \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Mexican-Style Rice\u003c/h2>\n\u003cp>\u003cem>Makes 8–10 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 (14.5-ounce) can diced tomatoes, with their juices\u003c/li>\n\u003cli>1 small yellow onion, chopped\u003c/li>\n\u003cli>2 small cloves garlic, chopped\u003c/li>\n\u003cli>About 1 1/2 cups \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>, low-sodium chicken broth, or water\u003c/li>\n\u003cli>3 tablespoons olive oil\u003c/li>\n\u003cli>2 cups long-grain white rice\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>2 bay leaves\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>In a blender, puree the tomatoes with juices, onion, and garlic until smooth. Pour into a large glass measuring pitcher. Add enough broth to make 4 cups total. Set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113485\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113485\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2.jpg\" alt=\"In a blender, puree the tomatoes with juices, onion, and garlic until smooth. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a blender, puree the tomatoes with juices, onion, and garlic until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113486\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113486\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3.jpg\" alt=\"Pour into a large glass measuring pitcher. Add enough broth to make 4 cups total.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour into a large glass measuring pitcher. Add enough broth to make 4 cups total. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large heavy saucepan or Dutch oven, warm the olive oil over medium heat. Add the rice and cook, stirring often, until the rice becomes golden, about 5 minutes. Pour the tomato mixture over the rice, add the salt and bay leaves and stir to combine. Bring to a boil, cover, and reduce the heat to low. Let simmer, covered, for 20 minutes. Turn off the heat and leave the rice to steam for 10 minutes without lifting the lid. Fluff the rice with a fork, then serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113487\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113487\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mexican-rice1.jpg\" alt=\"In a large heavy saucepan or Dutch oven, warm the olive oil over medium heat. Add the rice and cook, stirring often, until the rice becomes golden, about 5 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large heavy saucepan or Dutch oven, warm the olive oil over medium heat. Add the rice and cook, stirring often, until the rice becomes golden, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113488\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113488\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mexican-rice2.jpg\" alt=\"Pour the tomato mixture over the rice.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour the tomato mixture over the rice. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113489\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113489\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mexican-rice3.jpg\" alt=\"Add the salt and bay leaves and stir to combine. Bring to a boil, cover, and reduce the heat to low. Let simmer, covered, for 20 minutes. Turn off the heat and leave the rice to steam for 10 minutes without lifting the lid.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the salt and bay leaves and stir to combine. Bring to a boil, cover, and reduce the heat to low. Let simmer, covered, for 20 minutes. Turn off the heat and leave the rice to steam for 10 minutes without lifting the lid. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113480\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113480\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mexican-rice-final-beans-mole.jpg\" alt=\"Fluff the rice with a fork, then serve with Savory Black Beans and Mole Gravy. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fluff the rice with a fork, then serve with Savory Black Beans and Mole Gravy. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Simmered in a quick-to-make blend of tomatoes, onion and garlic, this gussied up rice makes a perfect side dish for any Mexican-style meal.",
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"description": "Simmered in a quick-to-make blend of tomatoes, onion and garlic, this gussied up rice makes a perfect side dish for any Mexican-style meal.",
"title": "Mexican-Style Thanksgiving: Mexican-Style Rice | KQED",
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"headline": "Mexican-Style Thanksgiving: Mexican-Style Rice",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Years ago when I lived in Oakland, my across-the-street neighbors were the lovely and boisterous Garcia family. Every year, Mrs. Garcia and her daughters would spend hours braising pork and making her famous Christmas Eve tamales with Mexican rice. They would show up on our doorstep that evening, with a plate of these delicacies, the tamales and rice still warm. It didn’t matter if we’d already eaten, we still had to tuck into those gorgeous morsels.\u003c/p>\n\u003cp>Every year I would ask Mrs. Garcia how she made the rice (forget about the tamales, that was an all-day affair), because I’d never been able to quite get it right. And every year she would say “Oh it’s easy, just puree tomatoes, onions, and garlic and cook the rice in it.” Well, easier said than done without a proper recipe.\u003c/p>\n\u003cp>Here is a proper recipe. I think I’ve finally got it. This is great if you are serving it as a big spread of Mexican food, whether you are doing a whole Thanksgiving spread, or serving it alongside Christmas tamales, or just as an every day meal with friends.\u003c/p>\n\u003cp>Toasting the rice ahead of time adds flavor and texture, and helps give the rice a nicely golden color.\u003c/p>\n\u003cfigure id=\"attachment_113481\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113481\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mexican-rice-final-mole.jpg\" alt=\"Mexican-Style Rice with Mole Gravy\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mexican-Style Rice with Mole Gravy \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Mexican-Style Rice\u003c/h2>\n\u003cp>\u003cem>Makes 8–10 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>1 (14.5-ounce) can diced tomatoes, with their juices\u003c/li>\n\u003cli>1 small yellow onion, chopped\u003c/li>\n\u003cli>2 small cloves garlic, chopped\u003c/li>\n\u003cli>About 1 1/2 cups \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>, low-sodium chicken broth, or water\u003c/li>\n\u003cli>3 tablespoons olive oil\u003c/li>\n\u003cli>2 cups long-grain white rice\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>2 bay leaves\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>In a blender, puree the tomatoes with juices, onion, and garlic until smooth. Pour into a large glass measuring pitcher. Add enough broth to make 4 cups total. Set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113485\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113485\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2.jpg\" alt=\"In a blender, puree the tomatoes with juices, onion, and garlic until smooth. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a blender, puree the tomatoes with juices, onion, and garlic until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113486\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113486\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3.jpg\" alt=\"Pour into a large glass measuring pitcher. Add enough broth to make 4 cups total.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour into a large glass measuring pitcher. Add enough broth to make 4 cups total. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large heavy saucepan or Dutch oven, warm the olive oil over medium heat. Add the rice and cook, stirring often, until the rice becomes golden, about 5 minutes. Pour the tomato mixture over the rice, add the salt and bay leaves and stir to combine. Bring to a boil, cover, and reduce the heat to low. Let simmer, covered, for 20 minutes. Turn off the heat and leave the rice to steam for 10 minutes without lifting the lid. Fluff the rice with a fork, then serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113487\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113487\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mexican-rice1.jpg\" alt=\"In a large heavy saucepan or Dutch oven, warm the olive oil over medium heat. Add the rice and cook, stirring often, until the rice becomes golden, about 5 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large heavy saucepan or Dutch oven, warm the olive oil over medium heat. Add the rice and cook, stirring often, until the rice becomes golden, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113488\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113488\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mexican-rice2.jpg\" alt=\"Pour the tomato mixture over the rice.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour the tomato mixture over the rice. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113489\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113489\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mexican-rice3.jpg\" alt=\"Add the salt and bay leaves and stir to combine. Bring to a boil, cover, and reduce the heat to low. Let simmer, covered, for 20 minutes. Turn off the heat and leave the rice to steam for 10 minutes without lifting the lid.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the salt and bay leaves and stir to combine. Bring to a boil, cover, and reduce the heat to low. Let simmer, covered, for 20 minutes. Turn off the heat and leave the rice to steam for 10 minutes without lifting the lid. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113480\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113480\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mexican-rice-final-beans-mole.jpg\" alt=\"Fluff the rice with a fork, then serve with Savory Black Beans and Mole Gravy. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fluff the rice with a fork, then serve with Savory Black Beans and Mole Gravy. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Mexican-Style Thanksgiving: Spicy Mole Gravy",
"title": "Mexican-Style Thanksgiving: Spicy Mole Gravy",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Mole sauce comes in many guises, from the richly dark poblano style embellished with bittersweet chocolate to savory green mole made from pumpkin seeds. There are probably as many mole recipes out there as there are abuelas. Although it hails from Mexico, the origins of mole are unclear, with both Oaxaca and Puebla claiming ownership. Regardless of where it comes from, mole is a labor of love. At its most complex it is a very time-consuming, intensive undertaking. But the reward is a richly nuanced sauce unlike any other.\u003c/p>\n\u003cp>For this version, which was inspired by Rick Bayless’s incredible recipe found in the \u003ca href=\"https://www.amazon.com/Authentic-Mexican-20th-Anniversary-Ed/dp/0061373265\" target=\"_blank\" rel=\"noopener\">Authentic Mexican\u003c/a> cookbook, I’ve tried to simplify the process as much as possible. The good news is that you can make this well in advance and either keep it in the fridge for up to 5 days, or store it in the freezer for up to 3 months. It also makes more than you’ll need if you plan to serve it with your Thanksgiving turkey, meaning you can make mole enchiladas with the remaining sauce; I highly recommend this approach.\u003c/p>\n\u003cp>A few words on ingredients: Nuts, in particular almonds, are often found in mole. I leave them out because my husband is allergic, but if you’d like to add them (they add a lovely toasty flavor), stir in 1/2 cup toasted sliced almonds to the tomato mixture before pureeing. You can adjust the amount of spiciness based on the types of chiles you choose. This version has a nice little kick that will grab you in the back of the throat but won’t leave you sweating and running for a glass of milk.\u003c/p>\n\u003cfigure id=\"attachment_113556\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113556\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-rice-beans.jpg\" alt=\" Spicy Mole Gravy with Mexican Rice and Savory Black Beans\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Mole Gravy with Mexican Rice and Savory Black Beans \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Spicy Mole Gravy\u003c/h2>\n\u003cp>\u003cem>Makes about 6 cups\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/4 cup sesame seeds\u003c/li>\n\u003cli>6 oz mixed dried chiles, such as ancho, pasilla or other mildly spicy chile, trimmed, seeded, and torn into pieces\u003c/li>\n\u003cli>Canola, vegetable, sunflower oil, or lard\u003c/li>\n\u003cli>Boiling water\u003c/li>\n\u003cli>1 small yellow onion, chopped\u003c/li>\n\u003cli>1/4 cup raisins\u003c/li>\n\u003cli>1 clove garlic, minced\u003c/li>\n\u003cli>1 cup fire-roasted diced tomatoes with juices\u003c/li>\n\u003cli>1 teaspoon ground cinnamon\u003c/li>\n\u003cli>1/2 teaspoon ground anise\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>1/2 teaspoon freshly ground black pepper\u003c/li>\n\u003cli>1/8 teaspoon ground cloves\u003c/li>\n\u003cli>3 cups \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> or low-sodium chicken broth\u003c/li>\n\u003cli>2 oz bittersweet chocolate (at least 72%)\u003c/li>\n\u003cli>2 tablespoons dark brown sugar, or to taste\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_113547\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113547\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-sauce-seeded.jpg\" alt=\"Dried chiles, such as ancho, pasilla or other mildly spicy chile, trimmed, seeded, and torn into pieces.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dried chiles, such as ancho, pasilla or other mildly spicy chile, trimmed, seeded, and torn into pieces. \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 cast-iron pan over medium heat, toast the sesame seeds, stirring frequently, then transfer to a large bowl. Add the diced tomatoes, cinnamon, anise, salt, black pepper, and cloves. Set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113553\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113553\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-sesame-seeds.jpg\" alt=\"In a large cast-iron pan over medium heat, toast the sesame seeds, stirring frequently, then transfer to a large bowl. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large cast-iron pan over medium heat, toast the sesame seeds, stirring frequently, then transfer to a large bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113530\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113530\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-combine-ingredients2.jpg\" alt=\"Add the diced tomatoes, cinnamon, anise, salt, black pepper, and cloves. Set aside\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the diced tomatoes, cinnamon, anise, salt, black pepper, and cloves. Set aside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Warm 3 tablespoons of the oil in the pan. Add the chiles and fry until fragrant. Using tongs, transfer to a heatproof bowl, and pour enough boiling water over the top to just cover. You can use a small plate to weigh them down. Set aside to soak for 1 hour.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113540\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113540\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-peppers.jpg\" alt=\"Warm 3 tablespoons of the oil in the pan. Add the chiles and fry until fragrant. Using tongs, transfer to a heatproof bowl.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Warm 3 tablespoons of the oil in the pan. Add the chiles and fry until fragrant. Using tongs, transfer to a heatproof bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113542\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113542\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-peppers2.jpg\" alt=\"Pour enough boiling water over the top to just cover. You can use a small plate to weigh them down. Set aside to soak for 1 hour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour enough boiling water over the top to just cover. You can use a small plate to weigh them down. Set aside to soak for 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Wipe out the cast iron pan and place over medium heat, then add 1 tablespoon oil and the onion and fry until lightly golden brown, about 5 minutes. Add the raisins and garlic and fry until the raisins begin to puff and the garlic becomes fragrant, about 2 minutes. Transfer the onion mixture to the bowl with the sesame seeds. Drain the chiles and add to the mixture. Stir until combined, then add the 3 cups broth.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113534\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113534\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-onions.jpg\" alt=\"Wipe out the cast iron pan and place over medium heat, then add 1 tablespoon oil and the onion and fry until lightly golden brown, about 5 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wipe out the cast iron pan and place over medium heat, then add 1 tablespoon oil and the onion and fry until lightly golden brown, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113533\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113533\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-onions-currents.jpg\" alt=\"Add the raisins and garlic and fry until the raisins begin to puff and the garlic becomes fragrant, about 2 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the raisins and garlic and fry until the raisins begin to puff and the garlic becomes fragrant, about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113528\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113528\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-combine-ingredients.jpg\" alt=\" Transfer the onion mixture to the bowl with the sesame seeds.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the onion mixture to the bowl with the sesame seeds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113527\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113527\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-combine-ingredients-cooked.jpg\" alt=\" The onion mixture combined in the bowl with the sesame seeds.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The onion mixture combined in the bowl with the sesame seeds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113538\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113538\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-peppers-strain.jpg\" alt=\"Drain the chiles\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain the chiles. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113535\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113535\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-peppers-add-stock.jpg\" alt=\"Add the chiles to the mixture. Stir until combined, then add the 3 cups broth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the chiles to the mixture. Stir until combined, then add the 3 cups broth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Transfer the mixture to a blender in batches and puree until smooth (do this in batches if needed). Place a fine-mesh sieve over a bowl and strain the mixture through the sieve, using a rubber spatula to press it through. Transfer to a saucepan or the cast iron pan. Bring the sauce to a simmer over medium heat, then stir in the chocolate and sugar. Reduce the heat to low and simmer for 30 minutes. Season to taste with more salt and sugar as needed.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113526\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113526\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-blend.jpg\" alt=\"Transfer the mixture to a blender in batches and puree until smooth (do this in batches if needed). \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the mixture to a blender in batches and puree until smooth (do this in batches if needed). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113549\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113549\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-sauce-strain.jpg\" alt=\"Place a fine-mesh sieve over a bowl and strain the mixture through the sieve, using a rubber spatula to press it through.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place a fine-mesh sieve over a bowl and strain the mixture through the sieve, using a rubber spatula to press it through. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113544\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113544\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-sauce-add-chocolate.jpg\" alt=\"Transfer to a saucepan or the cast iron pan. Bring the sauce to a simmer over medium heat, then stir in the chocolate and sugar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a saucepan or the cast iron pan. Bring the sauce to a simmer over medium heat, then stir in the chocolate and sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113545\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113545\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-sauce-add-chocolate1.jpg\" alt=\"Reduce the heat to low and simmer for 30 minutes. Season to taste with more salt and sugar as needed.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Reduce the heat to low and simmer for 30 minutes. Season to taste with more salt and sugar as needed. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113555\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113555\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-turkey-rice-beans.jpg\" alt=\" Spicy Mole Gravy can be served with Chile-Rubbed Turkey, Mexican Rice and Savory Black Beans\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Mole Gravy can be served with Chile-Rubbed Turkey, Mexican Rice and Savory Black Beans \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "113238 http://ww2.kqed.org/bayareabites/?p=113238",
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"excerpt": "Layers upon layers of flavor make this mole “gravy” truly special. It’s terrific with roasted turkey, or use it over chicken or even homemade enchiladas (made with leftover turkey!).",
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"description": "Layers upon layers of flavor make this mole “gravy” truly special. It’s terrific with roasted turkey, or use it over chicken or even homemade enchiladas (made with leftover turkey!).",
"title": "Mexican-Style Thanksgiving: Spicy Mole Gravy | KQED",
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"headline": "Mexican-Style Thanksgiving: Spicy Mole Gravy",
"datePublished": "2016-11-15T08:30:42-08:00",
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"slug": "mexican-style-thanksgiving-spicy-mole-gravy",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Mole sauce comes in many guises, from the richly dark poblano style embellished with bittersweet chocolate to savory green mole made from pumpkin seeds. There are probably as many mole recipes out there as there are abuelas. Although it hails from Mexico, the origins of mole are unclear, with both Oaxaca and Puebla claiming ownership. Regardless of where it comes from, mole is a labor of love. At its most complex it is a very time-consuming, intensive undertaking. But the reward is a richly nuanced sauce unlike any other.\u003c/p>\n\u003cp>For this version, which was inspired by Rick Bayless’s incredible recipe found in the \u003ca href=\"https://www.amazon.com/Authentic-Mexican-20th-Anniversary-Ed/dp/0061373265\" target=\"_blank\" rel=\"noopener\">Authentic Mexican\u003c/a> cookbook, I’ve tried to simplify the process as much as possible. The good news is that you can make this well in advance and either keep it in the fridge for up to 5 days, or store it in the freezer for up to 3 months. It also makes more than you’ll need if you plan to serve it with your Thanksgiving turkey, meaning you can make mole enchiladas with the remaining sauce; I highly recommend this approach.\u003c/p>\n\u003cp>A few words on ingredients: Nuts, in particular almonds, are often found in mole. I leave them out because my husband is allergic, but if you’d like to add them (they add a lovely toasty flavor), stir in 1/2 cup toasted sliced almonds to the tomato mixture before pureeing. You can adjust the amount of spiciness based on the types of chiles you choose. This version has a nice little kick that will grab you in the back of the throat but won’t leave you sweating and running for a glass of milk.\u003c/p>\n\u003cfigure id=\"attachment_113556\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113556\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-rice-beans.jpg\" alt=\" Spicy Mole Gravy with Mexican Rice and Savory Black Beans\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Mole Gravy with Mexican Rice and Savory Black Beans \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Spicy Mole Gravy\u003c/h2>\n\u003cp>\u003cem>Makes about 6 cups\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/4 cup sesame seeds\u003c/li>\n\u003cli>6 oz mixed dried chiles, such as ancho, pasilla or other mildly spicy chile, trimmed, seeded, and torn into pieces\u003c/li>\n\u003cli>Canola, vegetable, sunflower oil, or lard\u003c/li>\n\u003cli>Boiling water\u003c/li>\n\u003cli>1 small yellow onion, chopped\u003c/li>\n\u003cli>1/4 cup raisins\u003c/li>\n\u003cli>1 clove garlic, minced\u003c/li>\n\u003cli>1 cup fire-roasted diced tomatoes with juices\u003c/li>\n\u003cli>1 teaspoon ground cinnamon\u003c/li>\n\u003cli>1/2 teaspoon ground anise\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>1/2 teaspoon freshly ground black pepper\u003c/li>\n\u003cli>1/8 teaspoon ground cloves\u003c/li>\n\u003cli>3 cups \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> or low-sodium chicken broth\u003c/li>\n\u003cli>2 oz bittersweet chocolate (at least 72%)\u003c/li>\n\u003cli>2 tablespoons dark brown sugar, or to taste\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_113547\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113547\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-sauce-seeded.jpg\" alt=\"Dried chiles, such as ancho, pasilla or other mildly spicy chile, trimmed, seeded, and torn into pieces.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dried chiles, such as ancho, pasilla or other mildly spicy chile, trimmed, seeded, and torn into pieces. \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 cast-iron pan over medium heat, toast the sesame seeds, stirring frequently, then transfer to a large bowl. Add the diced tomatoes, cinnamon, anise, salt, black pepper, and cloves. Set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113553\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113553\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-sesame-seeds.jpg\" alt=\"In a large cast-iron pan over medium heat, toast the sesame seeds, stirring frequently, then transfer to a large bowl. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large cast-iron pan over medium heat, toast the sesame seeds, stirring frequently, then transfer to a large bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113530\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113530\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-combine-ingredients2.jpg\" alt=\"Add the diced tomatoes, cinnamon, anise, salt, black pepper, and cloves. Set aside\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the diced tomatoes, cinnamon, anise, salt, black pepper, and cloves. Set aside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Warm 3 tablespoons of the oil in the pan. Add the chiles and fry until fragrant. Using tongs, transfer to a heatproof bowl, and pour enough boiling water over the top to just cover. You can use a small plate to weigh them down. Set aside to soak for 1 hour.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113540\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113540\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-peppers.jpg\" alt=\"Warm 3 tablespoons of the oil in the pan. Add the chiles and fry until fragrant. Using tongs, transfer to a heatproof bowl.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Warm 3 tablespoons of the oil in the pan. Add the chiles and fry until fragrant. Using tongs, transfer to a heatproof bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113542\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113542\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-peppers2.jpg\" alt=\"Pour enough boiling water over the top to just cover. You can use a small plate to weigh them down. Set aside to soak for 1 hour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour enough boiling water over the top to just cover. You can use a small plate to weigh them down. Set aside to soak for 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Wipe out the cast iron pan and place over medium heat, then add 1 tablespoon oil and the onion and fry until lightly golden brown, about 5 minutes. Add the raisins and garlic and fry until the raisins begin to puff and the garlic becomes fragrant, about 2 minutes. Transfer the onion mixture to the bowl with the sesame seeds. Drain the chiles and add to the mixture. Stir until combined, then add the 3 cups broth.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113534\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113534\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-onions.jpg\" alt=\"Wipe out the cast iron pan and place over medium heat, then add 1 tablespoon oil and the onion and fry until lightly golden brown, about 5 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wipe out the cast iron pan and place over medium heat, then add 1 tablespoon oil and the onion and fry until lightly golden brown, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113533\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113533\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-onions-currents.jpg\" alt=\"Add the raisins and garlic and fry until the raisins begin to puff and the garlic becomes fragrant, about 2 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the raisins and garlic and fry until the raisins begin to puff and the garlic becomes fragrant, about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113528\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113528\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-combine-ingredients.jpg\" alt=\" Transfer the onion mixture to the bowl with the sesame seeds.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the onion mixture to the bowl with the sesame seeds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113527\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113527\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-combine-ingredients-cooked.jpg\" alt=\" The onion mixture combined in the bowl with the sesame seeds.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The onion mixture combined in the bowl with the sesame seeds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113538\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113538\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-peppers-strain.jpg\" alt=\"Drain the chiles\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain the chiles. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113535\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113535\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-peppers-add-stock.jpg\" alt=\"Add the chiles to the mixture. Stir until combined, then add the 3 cups broth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the chiles to the mixture. Stir until combined, then add the 3 cups broth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Transfer the mixture to a blender in batches and puree until smooth (do this in batches if needed). Place a fine-mesh sieve over a bowl and strain the mixture through the sieve, using a rubber spatula to press it through. Transfer to a saucepan or the cast iron pan. Bring the sauce to a simmer over medium heat, then stir in the chocolate and sugar. Reduce the heat to low and simmer for 30 minutes. Season to taste with more salt and sugar as needed.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113526\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113526\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-blend.jpg\" alt=\"Transfer the mixture to a blender in batches and puree until smooth (do this in batches if needed). \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the mixture to a blender in batches and puree until smooth (do this in batches if needed). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113549\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113549\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-sauce-strain.jpg\" alt=\"Place a fine-mesh sieve over a bowl and strain the mixture through the sieve, using a rubber spatula to press it through.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place a fine-mesh sieve over a bowl and strain the mixture through the sieve, using a rubber spatula to press it through. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113544\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113544\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-sauce-add-chocolate.jpg\" alt=\"Transfer to a saucepan or the cast iron pan. Bring the sauce to a simmer over medium heat, then stir in the chocolate and sugar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a saucepan or the cast iron pan. Bring the sauce to a simmer over medium heat, then stir in the chocolate and sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113545\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113545\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-sauce-add-chocolate1.jpg\" alt=\"Reduce the heat to low and simmer for 30 minutes. Season to taste with more salt and sugar as needed.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Reduce the heat to low and simmer for 30 minutes. Season to taste with more salt and sugar as needed. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113555\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113555\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-turkey-rice-beans.jpg\" alt=\" Spicy Mole Gravy can be served with Chile-Rubbed Turkey, Mexican Rice and Savory Black Beans\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Mole Gravy can be served with Chile-Rubbed Turkey, Mexican Rice and Savory Black Beans \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Mexican-Style Thanksgiving: Chile-Rubbed Roast Turkey",
"title": "Mexican-Style Thanksgiving: Chile-Rubbed Roast Turkey",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Making the same roast turkey year after year can get a little boring. And while I’ve mixed it up in the past by barbecuing, smoking, spatchcocking, deconstructing, and even deep-frying my birds, there comes a time when you just want to knock tradition out the window and come up with a whole new meal. This year is that year.\u003c/p>\n\u003cp>Turkey has a natural affinity with flavorful chiles, their darkly rich essence permeating the otherwise bland meat. Make sure to purchase pure chile powder, rather than chili powder which is a mixture of spices, seasonings, and salt. I chose ancho chile powder because I like the subtle spiciness, and sweet-smoky flavor. But you can also try chipotle or another pure chile. Just avoid anything overly spicy or your guests might not be too happy with you.\u003c/p>\n\u003cp>I like to pair this turkey with BAB's recipe for mole “gravy.” The mole takes a bit of time, but it makes a lot and is well worth it, plus you can make it in advance.\u003c/p>\n\u003cfigure id=\"attachment_113505\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113505\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-finish2.jpg\" alt=\"Chile-Rubbed Roast Turkey\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chile-Rubbed Roast Turkey \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Chile-Rubbed Roast Turkey\u003c/h2>\n\u003cp>\u003cem>Makes 10 to 12 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>One 12 to 14-lb turkey, ideally organic and pasture-raised, defrosted if frozen\u003c/li>\n\u003cli>3 tablespoons kosher salt\u003c/li>\n\u003cli>2 tablespoons ancho chile powder\u003c/li>\n\u003cli>2 teaspoons dried Mexican oregano\u003c/li>\n\u003cli>4 tbsp unsalted butter, at room temperature\u003c/li>\n\u003cli>1 small yellow onion, roughly chopped\u003c/li>\n\u003cli>1 carrot, roughly chopped\u003c/li>\n\u003cli>1 cup turkey stock, chicken broth, or white wine\u003c/li>\n\u003cli>Mole Gravy\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>One to two days before roasting: Dry the turkey with paper towels and place it in a roasting pan or a baking pan. In a bowl, mix together the salt, chile powder, and oregano. Rub the salt mixture all over the turkey, under and over the skin and in the cavities. Cover tightly with plastic wrap and refrigerate until ready to cook.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113507\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113507\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-paper-towel.jpg\" alt=\"One to two days before roasting: Dry the turkey with paper towels and place it in a roasting pan or a baking pan.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">One to two days before roasting: Dry the turkey with paper towels and place it in a roasting pan or a baking pan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113511\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113511\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-rub-under-skin.jpg\" alt=\"In a bowl, mix together the salt, chile powder, and oregano. Rub the salt mixture all over the turkey, under and over the skin and in the cavities.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, mix together the salt, chile powder, and oregano. Rub the salt mixture all over the turkey, under and over the skin and in the cavities. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113510\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113510\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-rub-chile.jpg\" alt=\"Rub the salt mixture all over the turkey, under and over the skin and in the cavities. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rub the salt mixture all over the turkey, under and over the skin and in the cavities. Cover tightly with plastic wrap and refrigerate until ready to cook. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>The day you plan to serve the turkey: Remove the turkey from the refrigerator about 1 hour before roasting. Meanwhile, preheat the oven to 400F.\u003c/li>\n\u003cli>Remove the plastic wrap, and if the turkey seems excessively moist, pat it dry with paper towels. Shove some butter under the skin and in the cavity. Stuff the cavity with the onion and carrot. Set the turkey on a roasting rack set inside of a roasting pan just big enough to hold the turkey. Add the stock or wine to the pan.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113512\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-under-skin.jpg\" alt=\"Shove some butter under the skin and in the cavity. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shove some butter under the skin and in the cavity. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113499\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113499\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-add-veg.jpg\" alt=\" Stuff the cavity with the onion and carrot.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stuff the cavity with the onion and carrot. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113500\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113500\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-add-wine-stock.jpg\" alt=\"Add the stock or wine to the pan.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the stock or wine to the pan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Roast the turkey for 1 hour, then reduce the heat to 375F. Turn the bird upside down to brown the bottom. Continue to roast, basting the turkey occasionally with the pan juices, for 1 more hour. Remove the turkey from the oven and carefully turn the bird breast side up. Continue to roast until the temperature reads 165F in the thickest part of the breast away from the bone or 170F in the thickest part of the thigh away from the bone. The turkey juices should run clear. If the turkey starts to darken too quickly, lay a piece of aluminum foil over the top.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113506\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113506\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-oven.jpg\" alt=\"Roast the turkey in the oven per instructions.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast the turkey in the oven per instructions. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Remove the turkey from the oven, transfer to a carving board, loosely tent with foil, and let rest for 15 minutes. Carve and serve with the mole gravy alongside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>NOTE:\u003c/strong> Be sure to reserve the turkey carcass and roasted vegetables for making stock.\u003c/p>\n\u003cfigure id=\"attachment_113509\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113509\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish.jpg\" alt=\"Chile-Rubbed Roast Turkey served with Savory Black Beans, Mexican Rice and Mole Gravy\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chile-Rubbed Roast Turkey served with Savory Black Beans, Mexican Rice and Mole Gravy \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Smoky-sweet and slightly spicy, this chile-rubbed turkey is packed with flavor, bringing a whole new dimension to your Thanksgiving feast.",
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"description": "Smoky-sweet and slightly spicy, this chile-rubbed turkey is packed with flavor, bringing a whole new dimension to your Thanksgiving feast.",
"title": "Mexican-Style Thanksgiving: Chile-Rubbed Roast Turkey | KQED",
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"headline": "Mexican-Style Thanksgiving: Chile-Rubbed Roast Turkey",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Making the same roast turkey year after year can get a little boring. And while I’ve mixed it up in the past by barbecuing, smoking, spatchcocking, deconstructing, and even deep-frying my birds, there comes a time when you just want to knock tradition out the window and come up with a whole new meal. This year is that year.\u003c/p>\n\u003cp>Turkey has a natural affinity with flavorful chiles, their darkly rich essence permeating the otherwise bland meat. Make sure to purchase pure chile powder, rather than chili powder which is a mixture of spices, seasonings, and salt. I chose ancho chile powder because I like the subtle spiciness, and sweet-smoky flavor. But you can also try chipotle or another pure chile. Just avoid anything overly spicy or your guests might not be too happy with you.\u003c/p>\n\u003cp>I like to pair this turkey with BAB's recipe for mole “gravy.” The mole takes a bit of time, but it makes a lot and is well worth it, plus you can make it in advance.\u003c/p>\n\u003cfigure id=\"attachment_113505\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113505\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-finish2.jpg\" alt=\"Chile-Rubbed Roast Turkey\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chile-Rubbed Roast Turkey \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Chile-Rubbed Roast Turkey\u003c/h2>\n\u003cp>\u003cem>Makes 10 to 12 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>One 12 to 14-lb turkey, ideally organic and pasture-raised, defrosted if frozen\u003c/li>\n\u003cli>3 tablespoons kosher salt\u003c/li>\n\u003cli>2 tablespoons ancho chile powder\u003c/li>\n\u003cli>2 teaspoons dried Mexican oregano\u003c/li>\n\u003cli>4 tbsp unsalted butter, at room temperature\u003c/li>\n\u003cli>1 small yellow onion, roughly chopped\u003c/li>\n\u003cli>1 carrot, roughly chopped\u003c/li>\n\u003cli>1 cup turkey stock, chicken broth, or white wine\u003c/li>\n\u003cli>Mole Gravy\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>One to two days before roasting: Dry the turkey with paper towels and place it in a roasting pan or a baking pan. In a bowl, mix together the salt, chile powder, and oregano. Rub the salt mixture all over the turkey, under and over the skin and in the cavities. Cover tightly with plastic wrap and refrigerate until ready to cook.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113507\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113507\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-paper-towel.jpg\" alt=\"One to two days before roasting: Dry the turkey with paper towels and place it in a roasting pan or a baking pan.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">One to two days before roasting: Dry the turkey with paper towels and place it in a roasting pan or a baking pan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113511\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113511\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-rub-under-skin.jpg\" alt=\"In a bowl, mix together the salt, chile powder, and oregano. Rub the salt mixture all over the turkey, under and over the skin and in the cavities.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, mix together the salt, chile powder, and oregano. Rub the salt mixture all over the turkey, under and over the skin and in the cavities. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113510\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113510\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-rub-chile.jpg\" alt=\"Rub the salt mixture all over the turkey, under and over the skin and in the cavities. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rub the salt mixture all over the turkey, under and over the skin and in the cavities. Cover tightly with plastic wrap and refrigerate until ready to cook. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>The day you plan to serve the turkey: Remove the turkey from the refrigerator about 1 hour before roasting. Meanwhile, preheat the oven to 400F.\u003c/li>\n\u003cli>Remove the plastic wrap, and if the turkey seems excessively moist, pat it dry with paper towels. Shove some butter under the skin and in the cavity. Stuff the cavity with the onion and carrot. Set the turkey on a roasting rack set inside of a roasting pan just big enough to hold the turkey. Add the stock or wine to the pan.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113512\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-under-skin.jpg\" alt=\"Shove some butter under the skin and in the cavity. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shove some butter under the skin and in the cavity. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113499\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113499\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-add-veg.jpg\" alt=\" Stuff the cavity with the onion and carrot.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stuff the cavity with the onion and carrot. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113500\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113500\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-add-wine-stock.jpg\" alt=\"Add the stock or wine to the pan.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the stock or wine to the pan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Roast the turkey for 1 hour, then reduce the heat to 375F. Turn the bird upside down to brown the bottom. Continue to roast, basting the turkey occasionally with the pan juices, for 1 more hour. Remove the turkey from the oven and carefully turn the bird breast side up. Continue to roast until the temperature reads 165F in the thickest part of the breast away from the bone or 170F in the thickest part of the thigh away from the bone. The turkey juices should run clear. If the turkey starts to darken too quickly, lay a piece of aluminum foil over the top.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113506\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113506\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-oven.jpg\" alt=\"Roast the turkey in the oven per instructions.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast the turkey in the oven per instructions. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Remove the turkey from the oven, transfer to a carving board, loosely tent with foil, and let rest for 15 minutes. Carve and serve with the mole gravy alongside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>NOTE:\u003c/strong> Be sure to reserve the turkey carcass and roasted vegetables for making stock.\u003c/p>\n\u003cfigure id=\"attachment_113509\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113509\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish.jpg\" alt=\"Chile-Rubbed Roast Turkey served with Savory Black Beans, Mexican Rice and Mole Gravy\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chile-Rubbed Roast Turkey served with Savory Black Beans, Mexican Rice and Mole Gravy \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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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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"headline": "Thanksgiving Recipe: Crispy Brussels Sprouts Hash",
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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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"title": "Thanksgiving Recipe: Classic Turkey Gravy | KQED",
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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": "Bay Area Bites Guide: Pumpkin Ice Cream Round Up",
"title": "Bay Area Bites Guide: Pumpkin Ice Cream Round Up",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>It's pumpkin time!\u003c/strong> The force of the pumpkin spice latte and all its cinnamon-flavored brethren is strong right now. (Surely the Meta-Pumpkin Award goes to the \u003ca href=\"http://www.traderjoes.com/fearless-flyer/article/1912\">Pumpkin Spiced Pumpkin Seeds\u003c/a>.) But if you really want pumpkin bliss, skip the lattes, the juices, the pumpkin soups served in a pumpkin, and go straight for pumpkin ice cream. This flavor appears in late September or early October, and fades away by late December, reaching its height of popularity in the orange-hued moment between Halloween and Thanksgiving. In honor of the season, we braved the recent rains and taste-tested our way around the Bay to find the best pumpkin ice creams on offer. \u003c/p>\n\u003cfigure id=\"attachment_113268\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-1020x1360.jpg\" alt=\"Curbside Creamery Skeleton with Pumpkins\" width=\"640\" height=\"853\" class=\"size-large wp-image-113268\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-520x693.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Curbside Creamery Skeleton with Pumpkins \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Three years ago, when we last did a \u003ca href=\"https://ww2.kqed.org/bayareabites/2013/10/31/pumpkin-ice-cream-throwdown/\" target=\"_blank\">pumpkin ice-cream round-up\u003c/a>, plain old pumpkin was the scoop du jour. For the artisan creameries in 2016, pumpkin has gone rococco, pebbled with nuts and cookie chunks, trying hard to be all-in-one reproductions of pumpkin pie or pumpkin cheesecake. \u003c/p>\n\u003cp>\u003cstrong>But are they better?\u003c/strong> Can anything be better than a scoop of Mitchell's pumpkin ice cream atop a scoop of their Mexican chocolate, still the gold standard of frozen fall desserts? After crisscrossing the city, and the bay, on Muni and BART, we can say: actually, no. The old-school scoop shops--Joe's in the Richmond, Swensen's in Russian Hill--are, we discovered, are the ones making the best straight-up, lick-it-til-it's-gone pumpkin ice creams this year. If you haven't gone to an ice cream shop without an Instagram feed lately, you're missing out. \u003c/p>\n\u003cp>\u003cstrong>A note on sizing:\u003c/strong> If these scoops in these pictures look particularly small, they are. In the interest of taste-testing (and not dying from ice cream overload), we asked for the smallest option available, usually a \"junior\" or \"kid's-size\" cone or cup. A regular single scoop would be more generous. \u003c/p>\n\u003ch2>Joe's Ice Cream: Pumpkin\u003c/h2>\n\u003cfigure id=\"attachment_113411\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/JoesCone2-new.jpg\" alt=\"Joe's Pumpkin Ice Cream Cone\" width=\"1920\" height=\"1631\" class=\"size-full wp-image-113411\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new-160x136.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new-800x680.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new-768x652.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new-1020x866.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new-1180x1002.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new-960x816.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new-240x204.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new-375x319.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new-520x442.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Joe's Pumpkin Ice Cream Cone \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For generations of Richmond kids, ice cream means a trip to Joe's. It's a big, bright place with burgers on one side, ice cream on the other, where longtime owner Mutsuhiko Murashige has been making buckets of sweet, creamy treats since he bought the place in 1979, using the same recipes that had been with the business since the 1950s. Pumpkin is the featured flavor right now, and it's pretty much perfect: fluffy and creamy, judiciously nutmegged, with flecks of spice and shreds of pumpkin fiber. \u003c/p>\n\u003cfigure id=\"attachment_113276\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/JoesExterior-e1478046153897-800x1067.jpg\" alt=\"Exterior of Joe's Ice Cream\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113276\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesExterior-e1478046153897-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesExterior-e1478046153897-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesExterior-e1478046153897-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesExterior-e1478046153897-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesExterior-e1478046153897-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesExterior-e1478046153897-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesExterior-e1478046153897-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesExterior-e1478046153897-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesExterior-e1478046153897-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Exterior of Joe's Ice Cream \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.joesicecream.com/\" target=\"_blank\">\u003cstrong>Joe's Ice Cream\u003c/strong>\u003c/a>\u003cbr>\n5420 Geary Blvd [\u003ca href=\"https://goo.gl/XXrGeS\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco CA 94121\u003cbr>\nPh: (415) 751-1950\u003cbr>\nHours: Mon-Thu 11am-10pm; Fri-Sat 11am-11pm; Sun 12pm-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Joes-Ice-Cream-409362949109565/\">Joe's Ice Cream\u003c/a>\u003c/p>\n\u003ch2>Swensen's: Pumpkin\u003c/h2>\n\u003cfigure id=\"attachment_113280\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/SwensensCone-e1478046047479-800x1067.jpg\" alt=\"Swensen's Pumpkin Cone\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensCone-e1478046047479-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensCone-e1478046047479-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensCone-e1478046047479-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensCone-e1478046047479-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensCone-e1478046047479-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensCone-e1478046047479-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensCone-e1478046047479-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensCone-e1478046047479-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensCone-e1478046047479-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Swensen's Pumpkin Cone \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Born-and-bred San Franciscans, even those who have long decamped for New York City or the Oakland hills, come down heavily in favor of Swensen's. While the company is now an international chain, the original San Francisco shop has remained separate from the rest of the franchise, and still makes its own ice cream. Including pumpkin, of course, and it's just the way you remember it: velvety smooth, pumpkin-forward and gently spiced, all autumn in a lick.\u003c/p>\n\u003cfigure id=\"attachment_113281\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/SwensensBoard-800x1067.jpg\" alt=\"Swensen Menu \" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensBoard-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensBoard-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensBoard-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensBoard-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensBoard-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensBoard-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensBoard-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensBoard-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensBoard-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Swensen Menu \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.swensens.com/\" target=\"_blank\">\u003cstrong>Swensens\u003c/strong>\u003c/a>\u003cbr>\n1999 Hyde St [\u003ca href=\"https://goo.gl/VeRq9W\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco CA 94109\u003cbr>\nPh: (415) 775-6818\u003cbr>\nHours: Mon-Sun 12pm-10pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/swensens\" target=\"_blank\">@swensens\u003c/a> \u003c/p>\n\u003ch2>Curbside Creamery: Vegan Pumpkin Pie\u003c/h2>\n\u003cfigure id=\"attachment_113265\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/CurbsideCup-800x1067.jpg\" alt=\"Curbside Creamery's vegan pumpkin pie ice cream\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113265\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideCup-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideCup-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideCup-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideCup-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideCup-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideCup-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideCup-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideCup-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideCup-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Curbside Creamery's vegan pumpkin pie ice cream \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This stylish little shop on Temescal Alley has made a name for itself among Oakland's hip vegan set. On any given day, close to half of Curbside's offerings are dairy-free but delicious, with many of the vegan versions made with a rich, housemade cashew base that provides a smooth, creamy texture. As a result, their vegan pumpkin pie ice cream deserves love from omnivores and vegans alike, thanks to its well-rounded pumpkin flavor punched up with plenty of autumn spices and molasses. It's also available as an ice cream sandwich with vegan shortbread cookies.\u003c/p>\n\u003cfigure id=\"attachment_113267\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/curbsideLisaWentworth-800x1067.jpg\" alt=\"Curbside scooper Lisa Wentworth displays the vegan pumpkin pie ice cream sandwich\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113267\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/curbsideLisaWentworth-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/curbsideLisaWentworth-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/curbsideLisaWentworth-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/curbsideLisaWentworth-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/curbsideLisaWentworth-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/curbsideLisaWentworth-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/curbsideLisaWentworth-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/curbsideLisaWentworth-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/curbsideLisaWentworth-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Curbside scooper Lisa Wentworth displays the vegan pumpkin pie ice cream sandwich \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.curbsideoakland.com\" target=\"_blank\">\u003cstrong>Curbside Creamery\u003c/strong>\u003c/a>\u003cbr>\n482 49th St (Temescal Alley) [\u003ca href=\"https://goo.gl/P8eEfZ\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 250-9804\u003cbr>\nHours: Mon-Sun 12pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/curbsidecreamery/\" target=\"_blank\">Curbside Creamery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/curbsidecreamry\" target=\"_blank\">@CurbsideCreamry\u003c/a> \u003c/p>\n\u003ch2>Little Giant Ice Cream: Pumpkin Pie\u003c/h2>\n\u003cfigure id=\"attachment_113279\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-800x1067.jpg\" alt=\"Little Giant Pumpkin Pie Cup\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Little Giant Pumpkin Pie Cup \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This artisanal ice cream shop--one of the few in the Bay Area to make its own ice cream base--started in Oakland but has now expanded to the FiDi in SF. Flavors are cheeky and often boozy, like the popular Dirty South (caramel ice cream with candied pecans and whiskey caramel), but the pumpkin pie is straight-up tasty pumpkin, bright orange in color with loads of zippy fresh-squash flavor. But the soggy hunks of cookie-crust scattered throughout are a needless distraction. Pumpkin pie is all about the filling, and this ice cream should be, too. \u003c/p>\n\u003cfigure id=\"attachment_113277\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-800x1067.jpg\" alt=\"Scooping at Little Giant in downtown San Francisco\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113277\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Scooping at Little Giant in downtown San Francisco \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://littlegianticecream.com.s29284.gridserver.com/\" target=\"_blank\">\u003cstrong>Little Giant Ice Cream\u003c/strong>\u003c/a>\u003cbr>\n214 Sutter St [\u003ca href=\"https://goo.gl/acV18e\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94108\u003cbr>\nPh: (510) 922-1426\u003cbr>\nHours: Mon-Sat 12pm-7pm\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1951 Telegraph Ave\u003cbr>\nOakland, CA 94612 [\u003ca href=\"https://goo.gl/JaiiB8\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh. (510) 922-1426\u003cbr>\nHours: Daily, 1pm-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Little-Giant-Ice-Cream-436837296466443/\" target=\"_blank\">Little Giant Ice Cream\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/LittleGiant_IC\" target=\"_blank\">@LittleGiant_IC\u003c/a>\u003c/p>\n\u003ch2>Humphrey Slocombe: Pumpkin Nut\u003c/h2>\n\u003cfigure id=\"attachment_113586\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/HumpSlocombeCone-new-800x1067.jpg\" alt=\"Humphry Slocombe Pumpkin Nut Cone\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113586\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeCone-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeCone-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeCone-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeCone-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeCone-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeCone-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeCone-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeCone-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeCone-new-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Humphry Slocombe Pumpkin Nut Cone\u003c/figcaption>\u003c/figure>\n\u003cp>Is it worth skipping favorites like Secret Breakfast or Vietnamese Coffee for the seasonal Pumpkin Nut? Well, how pebbly do you like your ice cream, and how much do you love hazelnuts? If the answer is \"like a bucket of gravel, baby\" and \"OMG hazelnuts yessssss\" then by all means, go for it. \"Nutty Pumpkin\" would be a better moniker for this, because the pumpkin is a mere muted background for a LOT of slightly salty hazelnut bits. Personally, I found the texture is distracting, raspy where I expected smooth, without the treasure-hunting appeal of say, the distinct chunks of walnut or marshmallow in a scoop of rocky road. There's also a liquid option, in the shape of a pumpkin-walnut milkshake. \u003c/p>\n\u003cfigure id=\"attachment_113270\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-800x1067.jpg\" alt=\"Daily flavors at Humphry Slocombe in the Ferry Building\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113270\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Daily flavors at Humphry Slocombe in the Ferry Building \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.humphryslocombe.com/\" target=\"_blank\">\u003cstrong>Humphry Slocombe\u003c/strong>\u003c/a>\u003cbr>\n1 Ferry Building [\u003ca href=\"https://goo.gl/maps/4tGmS5QVYn32\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco CA 94111\u003cbr>\nPh: (415) 550-6971\u003cbr>\nHours: Mon-Fri 11am-9pm; Sat 8am-9pm; Sun 11am-9pm\u003cbr>\n2790 Harrison St. [\u003ca href=\"https://goo.gl/ZCXBZ9\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco CA 94110\u003cbr>\nPh: (415) 550-6971\u003cbr>\nHours: Mon-Thu 1pm-11pm; Fri-Sun 12pm-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/humphryslocombe/?fref=ts&ref=br_tf\" target=\"_blank\">Humphry Slocombe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/humphryslocombe\" target=\"_blank\">@humphryslocombe\u003c/a>\u003c/p>\n\u003ch2>Bi-Rite Creamery: Pumpkin Cheesecake\u003c/h2>\n\u003cfigure id=\"attachment_113584\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/BiRiteCone-new-800x1067.jpg\" alt=\"Bi-Rite Pumpkin Cheesecake Cone\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113584\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCone-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCone-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCone-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCone-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCone-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCone-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCone-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCone-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCone-new-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Bi-Rite Pumpkin Cheesecake Cone \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Taste this blindfolded, and you'll know instantly that cheesecake is the goal here: the ice cream is densely rich and tangy, thickly scattered with bits of graham cracker crust. Because it's Bi-Rite, the graham crackers are housemade and delicious, but they almost overwhelm the ice cream, and they definitely overwhelm whatever mild pumpkin flavor that hasn't already been clobbered by the cheesecake taste. If you want a tangy pumpkin combo, try a twist of pumpkin and creme fraiche soft-serve, available Wednesdays only at the 18th Street soft-serve window a few doors east of the main ice cream shop. \u003c/p>\n\u003cfigure id=\"attachment_113263\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-800x1067.jpg\" alt=\"Waiting for cones at Bi-Rite on Divisadero\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113263\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Waiting for cones at Bi-Rite on Divisadero \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://biritecreamery.com/\" target=\"_blank\">\u003cstrong>Bi-Rite Creamery\u003c/strong>\u003c/a>\u003cbr>\n550 Divisadero [\u003ca href=\"https://goo.gl/j3nJYN\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco CA 94117\u003cbr>\nPh: (415) 551-7900\u003cbr>\nHours: Mon-Sun, 9am-9pm\u003c/p>\n\u003cp>3692 18th St. [\u003ca href=\"https://goo.gl/UwNIs9\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco CA 94110\u003cbr>\nPh: (415) 626-5600\u003cbr>\nHours: Sun-Thu 11am-10pm, Fri-Sat 11am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/biritecreamery\" target=\"_blank\">Bi-Rite Creamery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BiRiteCreamery\" target=\"_blank\">@BiRiteCreamery\u003c/a> \u003c/p>\n\u003ch2>It's-It: Pumpkin\u003c/h2>\n\u003cfigure id=\"attachment_113272\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-800x1067.jpg\" alt=\"It's-It Packaging\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113272\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">It's-It Packaging \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But what about the ice cream case of your local corner store? If you're lucky, down among the Nutty Buddys and Haagen-Daz cups is the one and only real San Francisco treat: not just an It's-It, but a pumpkin It's-It. It has the same chocolate coating, the same frozen oatmeal cookies, but the ice cream is a creamy pumpkin, spiced with cinnamon, nutmeg, and clove, which balances particularly well with the encompassing cookies. As corner-store frozen desserts go, it's realer than most, made with milk, cream, sugar, and actual pumpkin, with a dash of annato and turmeric for color. While we can't vouch for every bodega's offerings, an unscientific stroll and poll revealed good stashes on offer at Gino's Deli in Pacific Heights, the Polk and Green Market in Russian Hill, and Harvest Hills Market in Bernal Heights, with other unconfirmed sightings throughout the city. \u003c/p>\n\u003cfigure id=\"attachment_113271\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-800x1067.jpg\" alt=\"It's-It Pumpkin Ice Cream Sandwich\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113271\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">It's-It Pumpkin Ice Cream Sandwich \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://www.itsiticecream.com/\" target=\"_blank\">It's-It\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ITSIT/\" target=\"_blank\">It's-It\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ItsItIceCream\" target=\"_blank\">@ItsItIceCream\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/itsiticecream/\" target=\"_blank\">itsiticecream\u003c/a>\u003c/p>\n\n",
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"excerpt": "Time for a pumpkin ice cream throw down, old school vs. new school. Who's got the most lickable scoops? ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>It's pumpkin time!\u003c/strong> The force of the pumpkin spice latte and all its cinnamon-flavored brethren is strong right now. (Surely the Meta-Pumpkin Award goes to the \u003ca href=\"http://www.traderjoes.com/fearless-flyer/article/1912\">Pumpkin Spiced Pumpkin Seeds\u003c/a>.) But if you really want pumpkin bliss, skip the lattes, the juices, the pumpkin soups served in a pumpkin, and go straight for pumpkin ice cream. This flavor appears in late September or early October, and fades away by late December, reaching its height of popularity in the orange-hued moment between Halloween and Thanksgiving. In honor of the season, we braved the recent rains and taste-tested our way around the Bay to find the best pumpkin ice creams on offer. \u003c/p>\n\u003cfigure id=\"attachment_113268\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-1020x1360.jpg\" alt=\"Curbside Creamery Skeleton with Pumpkins\" width=\"640\" height=\"853\" class=\"size-large wp-image-113268\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-520x693.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Curbside Creamery Skeleton with Pumpkins \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Three years ago, when we last did a \u003ca href=\"https://ww2.kqed.org/bayareabites/2013/10/31/pumpkin-ice-cream-throwdown/\" target=\"_blank\">pumpkin ice-cream round-up\u003c/a>, plain old pumpkin was the scoop du jour. For the artisan creameries in 2016, pumpkin has gone rococco, pebbled with nuts and cookie chunks, trying hard to be all-in-one reproductions of pumpkin pie or pumpkin cheesecake. \u003c/p>\n\u003cp>\u003cstrong>But are they better?\u003c/strong> Can anything be better than a scoop of Mitchell's pumpkin ice cream atop a scoop of their Mexican chocolate, still the gold standard of frozen fall desserts? After crisscrossing the city, and the bay, on Muni and BART, we can say: actually, no. The old-school scoop shops--Joe's in the Richmond, Swensen's in Russian Hill--are, we discovered, are the ones making the best straight-up, lick-it-til-it's-gone pumpkin ice creams this year. If you haven't gone to an ice cream shop without an Instagram feed lately, you're missing out. \u003c/p>\n\u003cp>\u003cstrong>A note on sizing:\u003c/strong> If these scoops in these pictures look particularly small, they are. In the interest of taste-testing (and not dying from ice cream overload), we asked for the smallest option available, usually a \"junior\" or \"kid's-size\" cone or cup. A regular single scoop would be more generous. \u003c/p>\n\u003ch2>Joe's Ice Cream: Pumpkin\u003c/h2>\n\u003cfigure id=\"attachment_113411\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/JoesCone2-new.jpg\" alt=\"Joe's Pumpkin Ice Cream Cone\" width=\"1920\" height=\"1631\" class=\"size-full wp-image-113411\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new-160x136.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new-800x680.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new-768x652.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new-1020x866.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new-1180x1002.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new-960x816.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new-240x204.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new-375x319.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new-520x442.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Joe's Pumpkin Ice Cream Cone \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For generations of Richmond kids, ice cream means a trip to Joe's. It's a big, bright place with burgers on one side, ice cream on the other, where longtime owner Mutsuhiko Murashige has been making buckets of sweet, creamy treats since he bought the place in 1979, using the same recipes that had been with the business since the 1950s. Pumpkin is the featured flavor right now, and it's pretty much perfect: fluffy and creamy, judiciously nutmegged, with flecks of spice and shreds of pumpkin fiber. \u003c/p>\n\u003cfigure id=\"attachment_113276\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/JoesExterior-e1478046153897-800x1067.jpg\" alt=\"Exterior of Joe's Ice Cream\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113276\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesExterior-e1478046153897-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesExterior-e1478046153897-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesExterior-e1478046153897-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesExterior-e1478046153897-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesExterior-e1478046153897-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesExterior-e1478046153897-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesExterior-e1478046153897-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesExterior-e1478046153897-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesExterior-e1478046153897-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Exterior of Joe's Ice Cream \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.joesicecream.com/\" target=\"_blank\">\u003cstrong>Joe's Ice Cream\u003c/strong>\u003c/a>\u003cbr>\n5420 Geary Blvd [\u003ca href=\"https://goo.gl/XXrGeS\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco CA 94121\u003cbr>\nPh: (415) 751-1950\u003cbr>\nHours: Mon-Thu 11am-10pm; Fri-Sat 11am-11pm; Sun 12pm-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Joes-Ice-Cream-409362949109565/\">Joe's Ice Cream\u003c/a>\u003c/p>\n\u003ch2>Swensen's: Pumpkin\u003c/h2>\n\u003cfigure id=\"attachment_113280\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/SwensensCone-e1478046047479-800x1067.jpg\" alt=\"Swensen's Pumpkin Cone\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensCone-e1478046047479-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensCone-e1478046047479-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensCone-e1478046047479-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensCone-e1478046047479-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensCone-e1478046047479-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensCone-e1478046047479-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensCone-e1478046047479-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensCone-e1478046047479-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensCone-e1478046047479-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Swensen's Pumpkin Cone \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Born-and-bred San Franciscans, even those who have long decamped for New York City or the Oakland hills, come down heavily in favor of Swensen's. While the company is now an international chain, the original San Francisco shop has remained separate from the rest of the franchise, and still makes its own ice cream. Including pumpkin, of course, and it's just the way you remember it: velvety smooth, pumpkin-forward and gently spiced, all autumn in a lick.\u003c/p>\n\u003cfigure id=\"attachment_113281\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/SwensensBoard-800x1067.jpg\" alt=\"Swensen Menu \" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensBoard-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensBoard-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensBoard-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensBoard-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensBoard-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensBoard-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensBoard-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensBoard-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensBoard-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Swensen Menu \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.swensens.com/\" target=\"_blank\">\u003cstrong>Swensens\u003c/strong>\u003c/a>\u003cbr>\n1999 Hyde St [\u003ca href=\"https://goo.gl/VeRq9W\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco CA 94109\u003cbr>\nPh: (415) 775-6818\u003cbr>\nHours: Mon-Sun 12pm-10pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/swensens\" target=\"_blank\">@swensens\u003c/a> \u003c/p>\n\u003ch2>Curbside Creamery: Vegan Pumpkin Pie\u003c/h2>\n\u003cfigure id=\"attachment_113265\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/CurbsideCup-800x1067.jpg\" alt=\"Curbside Creamery's vegan pumpkin pie ice cream\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113265\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideCup-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideCup-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideCup-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideCup-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideCup-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideCup-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideCup-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideCup-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideCup-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Curbside Creamery's vegan pumpkin pie ice cream \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This stylish little shop on Temescal Alley has made a name for itself among Oakland's hip vegan set. On any given day, close to half of Curbside's offerings are dairy-free but delicious, with many of the vegan versions made with a rich, housemade cashew base that provides a smooth, creamy texture. As a result, their vegan pumpkin pie ice cream deserves love from omnivores and vegans alike, thanks to its well-rounded pumpkin flavor punched up with plenty of autumn spices and molasses. It's also available as an ice cream sandwich with vegan shortbread cookies.\u003c/p>\n\u003cfigure id=\"attachment_113267\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/curbsideLisaWentworth-800x1067.jpg\" alt=\"Curbside scooper Lisa Wentworth displays the vegan pumpkin pie ice cream sandwich\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113267\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/curbsideLisaWentworth-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/curbsideLisaWentworth-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/curbsideLisaWentworth-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/curbsideLisaWentworth-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/curbsideLisaWentworth-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/curbsideLisaWentworth-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/curbsideLisaWentworth-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/curbsideLisaWentworth-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/curbsideLisaWentworth-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Curbside scooper Lisa Wentworth displays the vegan pumpkin pie ice cream sandwich \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.curbsideoakland.com\" target=\"_blank\">\u003cstrong>Curbside Creamery\u003c/strong>\u003c/a>\u003cbr>\n482 49th St (Temescal Alley) [\u003ca href=\"https://goo.gl/P8eEfZ\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 250-9804\u003cbr>\nHours: Mon-Sun 12pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/curbsidecreamery/\" target=\"_blank\">Curbside Creamery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/curbsidecreamry\" target=\"_blank\">@CurbsideCreamry\u003c/a> \u003c/p>\n\u003ch2>Little Giant Ice Cream: Pumpkin Pie\u003c/h2>\n\u003cfigure id=\"attachment_113279\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-800x1067.jpg\" alt=\"Little Giant Pumpkin Pie Cup\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Little Giant Pumpkin Pie Cup \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This artisanal ice cream shop--one of the few in the Bay Area to make its own ice cream base--started in Oakland but has now expanded to the FiDi in SF. Flavors are cheeky and often boozy, like the popular Dirty South (caramel ice cream with candied pecans and whiskey caramel), but the pumpkin pie is straight-up tasty pumpkin, bright orange in color with loads of zippy fresh-squash flavor. But the soggy hunks of cookie-crust scattered throughout are a needless distraction. Pumpkin pie is all about the filling, and this ice cream should be, too. \u003c/p>\n\u003cfigure id=\"attachment_113277\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-800x1067.jpg\" alt=\"Scooping at Little Giant in downtown San Francisco\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113277\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Scooping at Little Giant in downtown San Francisco \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://littlegianticecream.com.s29284.gridserver.com/\" target=\"_blank\">\u003cstrong>Little Giant Ice Cream\u003c/strong>\u003c/a>\u003cbr>\n214 Sutter St [\u003ca href=\"https://goo.gl/acV18e\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94108\u003cbr>\nPh: (510) 922-1426\u003cbr>\nHours: Mon-Sat 12pm-7pm\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1951 Telegraph Ave\u003cbr>\nOakland, CA 94612 [\u003ca href=\"https://goo.gl/JaiiB8\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh. (510) 922-1426\u003cbr>\nHours: Daily, 1pm-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Little-Giant-Ice-Cream-436837296466443/\" target=\"_blank\">Little Giant Ice Cream\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/LittleGiant_IC\" target=\"_blank\">@LittleGiant_IC\u003c/a>\u003c/p>\n\u003ch2>Humphrey Slocombe: Pumpkin Nut\u003c/h2>\n\u003cfigure id=\"attachment_113586\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/HumpSlocombeCone-new-800x1067.jpg\" alt=\"Humphry Slocombe Pumpkin Nut Cone\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113586\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeCone-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeCone-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeCone-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeCone-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeCone-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeCone-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeCone-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeCone-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeCone-new-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Humphry Slocombe Pumpkin Nut Cone\u003c/figcaption>\u003c/figure>\n\u003cp>Is it worth skipping favorites like Secret Breakfast or Vietnamese Coffee for the seasonal Pumpkin Nut? Well, how pebbly do you like your ice cream, and how much do you love hazelnuts? If the answer is \"like a bucket of gravel, baby\" and \"OMG hazelnuts yessssss\" then by all means, go for it. \"Nutty Pumpkin\" would be a better moniker for this, because the pumpkin is a mere muted background for a LOT of slightly salty hazelnut bits. Personally, I found the texture is distracting, raspy where I expected smooth, without the treasure-hunting appeal of say, the distinct chunks of walnut or marshmallow in a scoop of rocky road. There's also a liquid option, in the shape of a pumpkin-walnut milkshake. \u003c/p>\n\u003cfigure id=\"attachment_113270\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-800x1067.jpg\" alt=\"Daily flavors at Humphry Slocombe in the Ferry Building\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113270\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Daily flavors at Humphry Slocombe in the Ferry Building \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.humphryslocombe.com/\" target=\"_blank\">\u003cstrong>Humphry Slocombe\u003c/strong>\u003c/a>\u003cbr>\n1 Ferry Building [\u003ca href=\"https://goo.gl/maps/4tGmS5QVYn32\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco CA 94111\u003cbr>\nPh: (415) 550-6971\u003cbr>\nHours: Mon-Fri 11am-9pm; Sat 8am-9pm; Sun 11am-9pm\u003cbr>\n2790 Harrison St. [\u003ca href=\"https://goo.gl/ZCXBZ9\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco CA 94110\u003cbr>\nPh: (415) 550-6971\u003cbr>\nHours: Mon-Thu 1pm-11pm; Fri-Sun 12pm-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/humphryslocombe/?fref=ts&ref=br_tf\" target=\"_blank\">Humphry Slocombe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/humphryslocombe\" target=\"_blank\">@humphryslocombe\u003c/a>\u003c/p>\n\u003ch2>Bi-Rite Creamery: Pumpkin Cheesecake\u003c/h2>\n\u003cfigure id=\"attachment_113584\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/BiRiteCone-new-800x1067.jpg\" alt=\"Bi-Rite Pumpkin Cheesecake Cone\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113584\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCone-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCone-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCone-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCone-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCone-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCone-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCone-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCone-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCone-new-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Bi-Rite Pumpkin Cheesecake Cone \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Taste this blindfolded, and you'll know instantly that cheesecake is the goal here: the ice cream is densely rich and tangy, thickly scattered with bits of graham cracker crust. Because it's Bi-Rite, the graham crackers are housemade and delicious, but they almost overwhelm the ice cream, and they definitely overwhelm whatever mild pumpkin flavor that hasn't already been clobbered by the cheesecake taste. If you want a tangy pumpkin combo, try a twist of pumpkin and creme fraiche soft-serve, available Wednesdays only at the 18th Street soft-serve window a few doors east of the main ice cream shop. \u003c/p>\n\u003cfigure id=\"attachment_113263\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-800x1067.jpg\" alt=\"Waiting for cones at Bi-Rite on Divisadero\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113263\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Waiting for cones at Bi-Rite on Divisadero \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://biritecreamery.com/\" target=\"_blank\">\u003cstrong>Bi-Rite Creamery\u003c/strong>\u003c/a>\u003cbr>\n550 Divisadero [\u003ca href=\"https://goo.gl/j3nJYN\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco CA 94117\u003cbr>\nPh: (415) 551-7900\u003cbr>\nHours: Mon-Sun, 9am-9pm\u003c/p>\n\u003cp>3692 18th St. [\u003ca href=\"https://goo.gl/UwNIs9\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco CA 94110\u003cbr>\nPh: (415) 626-5600\u003cbr>\nHours: Sun-Thu 11am-10pm, Fri-Sat 11am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/biritecreamery\" target=\"_blank\">Bi-Rite Creamery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BiRiteCreamery\" target=\"_blank\">@BiRiteCreamery\u003c/a> \u003c/p>\n\u003ch2>It's-It: Pumpkin\u003c/h2>\n\u003cfigure id=\"attachment_113272\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-800x1067.jpg\" alt=\"It's-It Packaging\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113272\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">It's-It Packaging \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But what about the ice cream case of your local corner store? If you're lucky, down among the Nutty Buddys and Haagen-Daz cups is the one and only real San Francisco treat: not just an It's-It, but a pumpkin It's-It. It has the same chocolate coating, the same frozen oatmeal cookies, but the ice cream is a creamy pumpkin, spiced with cinnamon, nutmeg, and clove, which balances particularly well with the encompassing cookies. As corner-store frozen desserts go, it's realer than most, made with milk, cream, sugar, and actual pumpkin, with a dash of annato and turmeric for color. While we can't vouch for every bodega's offerings, an unscientific stroll and poll revealed good stashes on offer at Gino's Deli in Pacific Heights, the Polk and Green Market in Russian Hill, and Harvest Hills Market in Bernal Heights, with other unconfirmed sightings throughout the city. \u003c/p>\n\u003cfigure id=\"attachment_113271\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-800x1067.jpg\" alt=\"It's-It Pumpkin Ice Cream Sandwich\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113271\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">It's-It Pumpkin Ice Cream Sandwich \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.itsiticecream.com/\" target=\"_blank\">It's-It\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ITSIT/\" target=\"_blank\">It's-It\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ItsItIceCream\" target=\"_blank\">@ItsItIceCream\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/itsiticecream/\" target=\"_blank\">itsiticecream\u003c/a>\u003c/p>\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": "What The Real Witches Of America Eat",
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"content": "\u003cp>What do witches eat? If you're thinking of blood and feathers and cauldrons bubbling with eye of newt and toe of frog, you couldn't be more off-menu.\u003c/p>\n\u003cp>The correct, and disappointingly dull, answer is pizza, bread, fruit, nuts, granola bars, Cornish hens, Dunkin' Donuts, Starbucks coffee, leg of lamb, beer, cheese, Merlot, frozen cheesecake and other supermarket comestibles.\u003c/p>\n\u003cp>The banal diet of the neighborhood witch is one of several stereotype-busting nuggets to be found in Alex Mar's book \u003cem>Witches of America, \u003c/em>an immersive first-person study of paganism in the U.S. Her book was preceded by a \u003ca href=\"http://alex-mar.com/documentary/\">documentary\u003c/a> called \u003cem>American Mystic.\u003c/em>\u003cstrong> \u003c/strong>In the course of describing how and why Americans from different backgrounds and belief systems are drawn to the occult, Mar also reveals how food is used in the rites of contemporary witchcraft.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>As part of a quest that fused spiritual self-inquiry with anthropological research, Mar, who describes herself as \"an over-educated liberal New Yorker,\" dove deep into pagan communities in San Francisco, Illinois, New England and New Orleans. Keen to find out if \"even a piece of me skews magical,\" she attended mega witch conventions, participated in exorcism exercises and dance revels, attended a Gnostic mass and a workshop on poisonous herbs, offered gumdrops to Santa Muerte (the popular Mexican folk saint of Death, who is known for her sweet tooth) and even trained briefly in witchcraft. \u003c/p>\n\u003cfigure id=\"attachment_112975\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/9780374536435_custom-2d298c7b1291741cee78c1f9fa8a6b8201533f83-s400-c85.jpg\" alt=\"Witches of America by Alex Mar\" width=\"400\" height=\"600\" class=\"size-full wp-image-112975\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/9780374536435_custom-2d298c7b1291741cee78c1f9fa8a6b8201533f83-s400-c85.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/9780374536435_custom-2d298c7b1291741cee78c1f9fa8a6b8201533f83-s400-c85-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/9780374536435_custom-2d298c7b1291741cee78c1f9fa8a6b8201533f83-s400-c85-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/9780374536435_custom-2d298c7b1291741cee78c1f9fa8a6b8201533f83-s400-c85-375x563.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"http://www.npr.org/books/titles/450306613/witches-of-america\">Witches of America\u003c/a>\u003cbr>by Alex Mar\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>But she is candid enough to admit that when she started on this fascinating and unpredictable journey into the occult, she nursed similar prejudices about food and witchcraft.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I'm half-Cuban, half-Greek from New York, and Greek cuisine includes octopus, tripe and sea urchin. So I'm quite used to foods that many would consider squeamish,\" she told me. \"But I still had the notion that witchcraft was performed with very repulsive ingredients. Somewhere in my subconscious, probably from the Brothers Grimm, magic is performed using raw animal parts and human blood. And yes, folk magic in some parts of the world does use animal parts and animal blood, but when it comes to everyday food, what witches eat is no different from what others eat.\"\u003c/p>\n\u003cp>She discovered this early on in her research. One of the first witches Mar met was \"Morpheus,\" a skinny, redheaded pagan priestess in baggy jeans who welcomed her to her trailer in the Bay Area with \"a pan of premade enchiladas.\" Soon, Mar watched as carloads of witches drove up to an autumn equinox gathering at Stone City in the Bay Area (the hub of American paganism) armed with picnic gear — \"baggies of herbs,\" coolers, and \"brown paper bags crammed with discount groceries.\"\u003c/p>\n\u003cp>\u003cem>Witches of America\u003c/em> is full of modern-day Wiccans and witches who Skype, drive pickups and drop off their kids at school. And though Mar did meet a young necromancer who \"harvests\" heads from a New Orleans graveyard, he is clearly an outlier.\u003c/p>\n\u003cp>Many witches keep their magic lives quiet and prefer to remain in the \"broom closet,\" coming out only to friends and fellow believers. Morpheus, for instance, is the alias used throughout the book for a woman whose day job is with the federal government. But she is also a respected Bay Area priestess who sings to the moon, and who dragged crushingly heavy stones down dirt roads to build a henge to The Morrigan, the Celtic goddess of war.\u003c/p>\n\u003cp>Since paganism has deep pre-Christian roots in nature worship and the harvest cycles, the bounty of the earth is celebrated in its high rituals.\u003c/p>\n\u003cp>At the very first pagan ritual Mar attended, Morpheus, dressed in fitted black velvet, presided as priestess at her self-built henge. Mar had watched her bake a bread sculpture of a sun god, lay it out on a dish and place \"a dry ear of corn between his dough-legs\" for a phallus. The figure was carried up the hill and laid out surrounded by pomegranates and apples, symbolizing the fertility of the earth.\u003c/p>\n\u003cp>https://youtu.be/5qhIWz4Lp-E\u003c/p>\n\u003cp>Later, Mar watched Morpheus take two jars filled with cream and dark ale, the favorite foods of The Morrigan, and pour them out as offerings.\u003c/p>\n\u003cp>Today, the term \"witch\" is used to describe the nearly 1 million Americans who practice paganism. Once used as a derogatory term, the word \"pagan\" has been reclaimed and is used as a giant catchall, says Mar, \"for people who practice a nature-worshipping and polytheistic religion, which has its own rites and rituals, just as any other religion has.\"\u003c/p>\n\u003cp>\"One of the things that impressed me was how practical pagans are,\" says Mar. \"If you could get an ingredient for a spell at a discount store, that was fine. It was better to be serious about your practice than spend the whole weekend going into the woods looking for an herb that can be found in the produce section of Whole Foods.\"\u003c/p>\n\u003cp>Where food has a starring — and endearing — role to play is at Samhain (pronounced \u003cem>SAH-win\u003c/em>), the major pagan holiday, which coincides with Halloween. Pagans believe that at this time of the year (from late October into early November), the veil between the worlds of the living and dead is thinnest, and therefore the best time to commune with one's dead ancestors and loved ones. And what better way than to break bread with them?\u003c/p>\n\u003cp>\"At these Samhain gatherings, many witches will dance and drink and eat the things the person they are remembering enjoyed,\" says Mar. \"The belief is that you can channel physical pleasure to the dead person, you can invite them to come closer and taste their favorite foods for that one night. If, say, you had an aunt who was partial to cherry pie, you would leave one out for her. Some witches drink whisky for the deceased who loved a good whisky. I find this aspect of the pagan community very moving — the fact that foods you consider everyday can be made into an offering, not just the ceremonial foods like a chalice of red wine sanctified by the church.\" \u003c/p>\n\u003cp>Perhaps the one area where popular fairy-tale notions of food and witchcraft match the reality is in the casting of spells, something Mar learnt firsthand. Finding herself in the coils of boyfriend trouble, she asked Morpheus, by then a friend, for a \"binding spell\" to protect her boyfriend from the \"emotional voodoo\" of his former lover.\u003c/p>\n\u003cp>Morpheus emailed back with a Freezer Spell that involved buying a cow's tongue from the butcher, slitting it open, inserting something representative of the ex-lover, like a photograph, and writing out what Mar wanted to do to her. Then, instructed Morpheus, dress the photograph with \"any mixture of these things: mustard (for disruption), red and black pepper (to make ill words burn in her mouth), cloves or slippery elm bark (against malicious talk), and the most important one, alum, to stop her tongue.\" Finally, sew or pin up the tongue, wrap it in foil and stick it in the freezer.\u003c/p>\n\u003cp>And so Mar drew up her shopping list. But that's about as far as she went. \"I was a little bit self-conscious about it,\" she says. \"Sewing up a cow's tongue and chanting over it was too dramatic, and I hesitated.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003cbr>\nCopyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Nope. It's not eye of newt and toe of frog. But food — and its connection to dead loved ones — does play a starring role in the major Pagan holiday Samhain, which coincides with Halloween.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>What do witches eat? If you're thinking of blood and feathers and cauldrons bubbling with eye of newt and toe of frog, you couldn't be more off-menu.\u003c/p>\n\u003cp>The correct, and disappointingly dull, answer is pizza, bread, fruit, nuts, granola bars, Cornish hens, Dunkin' Donuts, Starbucks coffee, leg of lamb, beer, cheese, Merlot, frozen cheesecake and other supermarket comestibles.\u003c/p>\n\u003cp>The banal diet of the neighborhood witch is one of several stereotype-busting nuggets to be found in Alex Mar's book \u003cem>Witches of America, \u003c/em>an immersive first-person study of paganism in the U.S. Her book was preceded by a \u003ca href=\"http://alex-mar.com/documentary/\">documentary\u003c/a> called \u003cem>American Mystic.\u003c/em>\u003cstrong> \u003c/strong>In the course of describing how and why Americans from different backgrounds and belief systems are drawn to the occult, Mar also reveals how food is used in the rites of contemporary witchcraft.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>As part of a quest that fused spiritual self-inquiry with anthropological research, Mar, who describes herself as \"an over-educated liberal New Yorker,\" dove deep into pagan communities in San Francisco, Illinois, New England and New Orleans. Keen to find out if \"even a piece of me skews magical,\" she attended mega witch conventions, participated in exorcism exercises and dance revels, attended a Gnostic mass and a workshop on poisonous herbs, offered gumdrops to Santa Muerte (the popular Mexican folk saint of Death, who is known for her sweet tooth) and even trained briefly in witchcraft. \u003c/p>\n\u003cfigure id=\"attachment_112975\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/9780374536435_custom-2d298c7b1291741cee78c1f9fa8a6b8201533f83-s400-c85.jpg\" alt=\"Witches of America by Alex Mar\" width=\"400\" height=\"600\" class=\"size-full wp-image-112975\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/9780374536435_custom-2d298c7b1291741cee78c1f9fa8a6b8201533f83-s400-c85.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/9780374536435_custom-2d298c7b1291741cee78c1f9fa8a6b8201533f83-s400-c85-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/9780374536435_custom-2d298c7b1291741cee78c1f9fa8a6b8201533f83-s400-c85-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/9780374536435_custom-2d298c7b1291741cee78c1f9fa8a6b8201533f83-s400-c85-375x563.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"http://www.npr.org/books/titles/450306613/witches-of-america\">Witches of America\u003c/a>\u003cbr>by Alex Mar\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>But she is candid enough to admit that when she started on this fascinating and unpredictable journey into the occult, she nursed similar prejudices about food and witchcraft.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I'm half-Cuban, half-Greek from New York, and Greek cuisine includes octopus, tripe and sea urchin. So I'm quite used to foods that many would consider squeamish,\" she told me. \"But I still had the notion that witchcraft was performed with very repulsive ingredients. Somewhere in my subconscious, probably from the Brothers Grimm, magic is performed using raw animal parts and human blood. And yes, folk magic in some parts of the world does use animal parts and animal blood, but when it comes to everyday food, what witches eat is no different from what others eat.\"\u003c/p>\n\u003cp>She discovered this early on in her research. One of the first witches Mar met was \"Morpheus,\" a skinny, redheaded pagan priestess in baggy jeans who welcomed her to her trailer in the Bay Area with \"a pan of premade enchiladas.\" Soon, Mar watched as carloads of witches drove up to an autumn equinox gathering at Stone City in the Bay Area (the hub of American paganism) armed with picnic gear — \"baggies of herbs,\" coolers, and \"brown paper bags crammed with discount groceries.\"\u003c/p>\n\u003cp>\u003cem>Witches of America\u003c/em> is full of modern-day Wiccans and witches who Skype, drive pickups and drop off their kids at school. And though Mar did meet a young necromancer who \"harvests\" heads from a New Orleans graveyard, he is clearly an outlier.\u003c/p>\n\u003cp>Many witches keep their magic lives quiet and prefer to remain in the \"broom closet,\" coming out only to friends and fellow believers. Morpheus, for instance, is the alias used throughout the book for a woman whose day job is with the federal government. But she is also a respected Bay Area priestess who sings to the moon, and who dragged crushingly heavy stones down dirt roads to build a henge to The Morrigan, the Celtic goddess of war.\u003c/p>\n\u003cp>Since paganism has deep pre-Christian roots in nature worship and the harvest cycles, the bounty of the earth is celebrated in its high rituals.\u003c/p>\n\u003cp>At the very first pagan ritual Mar attended, Morpheus, dressed in fitted black velvet, presided as priestess at her self-built henge. Mar had watched her bake a bread sculpture of a sun god, lay it out on a dish and place \"a dry ear of corn between his dough-legs\" for a phallus. The figure was carried up the hill and laid out surrounded by pomegranates and apples, symbolizing the fertility of the earth.\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/5qhIWz4Lp-E'\n title='//www.youtube.com/embed/5qhIWz4Lp-E'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Later, Mar watched Morpheus take two jars filled with cream and dark ale, the favorite foods of The Morrigan, and pour them out as offerings.\u003c/p>\n\u003cp>Today, the term \"witch\" is used to describe the nearly 1 million Americans who practice paganism. Once used as a derogatory term, the word \"pagan\" has been reclaimed and is used as a giant catchall, says Mar, \"for people who practice a nature-worshipping and polytheistic religion, which has its own rites and rituals, just as any other religion has.\"\u003c/p>\n\u003cp>\"One of the things that impressed me was how practical pagans are,\" says Mar. \"If you could get an ingredient for a spell at a discount store, that was fine. It was better to be serious about your practice than spend the whole weekend going into the woods looking for an herb that can be found in the produce section of Whole Foods.\"\u003c/p>\n\u003cp>Where food has a starring — and endearing — role to play is at Samhain (pronounced \u003cem>SAH-win\u003c/em>), the major pagan holiday, which coincides with Halloween. Pagans believe that at this time of the year (from late October into early November), the veil between the worlds of the living and dead is thinnest, and therefore the best time to commune with one's dead ancestors and loved ones. And what better way than to break bread with them?\u003c/p>\n\u003cp>\"At these Samhain gatherings, many witches will dance and drink and eat the things the person they are remembering enjoyed,\" says Mar. \"The belief is that you can channel physical pleasure to the dead person, you can invite them to come closer and taste their favorite foods for that one night. If, say, you had an aunt who was partial to cherry pie, you would leave one out for her. Some witches drink whisky for the deceased who loved a good whisky. I find this aspect of the pagan community very moving — the fact that foods you consider everyday can be made into an offering, not just the ceremonial foods like a chalice of red wine sanctified by the church.\" \u003c/p>\n\u003cp>Perhaps the one area where popular fairy-tale notions of food and witchcraft match the reality is in the casting of spells, something Mar learnt firsthand. Finding herself in the coils of boyfriend trouble, she asked Morpheus, by then a friend, for a \"binding spell\" to protect her boyfriend from the \"emotional voodoo\" of his former lover.\u003c/p>\n\u003cp>Morpheus emailed back with a Freezer Spell that involved buying a cow's tongue from the butcher, slitting it open, inserting something representative of the ex-lover, like a photograph, and writing out what Mar wanted to do to her. Then, instructed Morpheus, dress the photograph with \"any mixture of these things: mustard (for disruption), red and black pepper (to make ill words burn in her mouth), cloves or slippery elm bark (against malicious talk), and the most important one, alum, to stop her tongue.\" Finally, sew or pin up the tongue, wrap it in foil and stick it in the freezer.\u003c/p>\n\u003cp>And so Mar drew up her shopping list. But that's about as far as she went. \"I was a little bit self-conscious about it,\" she says. \"Sewing up a cow's tongue and chanting over it was too dramatic, and I hesitated.\" \u003c/p>\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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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"soldout": {
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"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
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