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"disqusTitle": "Food Fight Fizzles As Senate Nears Compromise on School Nutrition Rules",
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"content": "\u003cp>The Senate Agriculture Committee has voted in support of a compromise plan that will preserve key school nutrition standards enacted after the passage of the \u003ca href=\"https://www.whitehouse.gov/sites/default/files/Child_Nutrition_Fact_Sheet_12_10_10.pdf\">Healthy, Hunger-Free Kids Act \u003c/a>in 2010.\u003c/p>\n\u003cp>Yep, that's the law that requires schools to serve up more fruits, vegetables and whole grains. It also paved the way for major \u003ca href=\"http://www.npr.org/sections/thesalt/2012/09/14/161152679/u-s-kids-eat-nearly-as-much-salt-as-adults-putting-health-at-risk\">reductions in salt\u003c/a>.\u003c/p>\n\u003cp>These stricter standards have led to more healthful meals. A study \u003ca href=\"http://media.jamanetwork.com/news-item/healthy-hunger-free-kids-act-linked-to-more-nutritious-lower-calorie-meals/\">published\u003c/a> in \u003cem>JAMA Pediatrics\u003c/em> earlier this month concluded that the nutritional quality of school meals has increased by about 30 percent, as children consume more vitamins and fiber and slightly fewer calories. An analysis by the Centers for Disease Control and Prevention \u003ca href=\"http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6433a3.htm\">documents improvements, \u003c/a>too.\u003c/p>\n\u003cp>But it hasn't been smooth sailing. As we've \u003ca href=\"http://www.npr.org/2015/09/08/438473608/lunch-ladies-want-healthy-hunger-free-kids-act-to-lighten-up\">reported\u003c/a>, the School Nutrition Association — which represents school cafeteria administrators (or meal program operators) — has \u003ca href=\"http://www.npr.org/sections/thesalt/2015/09/09/438578867/class-divide-are-more-affluent-kids-opting-out-of-school-lunch\">lobbied \u003c/a>Congress to \u003ca href=\"https://schoolnutrition.org/uploadedFiles/Meetings_and_Events/ANC_2014%281%29/Pages/SNAbrochureweb2.pdf\">relax\u003c/a> some standards. The group says many cafeterias have\u003ca href=\"http://schoolnutrition.org/PressReleases/CostsofNutritionStandardsThreatenSchoolMealPrograms/\"> lost money\u003c/a>, as stricter standards have made it tougher to keep students who pay in the lunch line.\u003c/p>\n\u003cp>Now, it seems a compromise is within reach. The bill the Senate committee passed Wednesday will give schools much of the flexibility they've been asking for.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For instance, schools will get more leeway in transitioning to whole grain products. The compromise stipulates that 20 percent of grains served can fall short of the whole-grain standard. This means schools can still occasionally serve old favorites such as white tortillas or biscuits. Also, schools will get more time (two additional years) to meet new lower-sodium targets.\u003c/p>\n\u003cp>When the School Nutrition Association began asking Congress to relax the rules, it sparked a food fight. Public health advocates fought back. \u003ca href=\"http://www.aap.org/en-us/about-the-aap/aap-press-room/aap-press-room-media-center/Pages/James-M-Perrin-MD-FAAP-Bio.aspx\">James Perrin\u003c/a>, who was serving as the president of the American Academy of Pediatrics,\u003ca href=\"http://www.npr.org/sections/thesalt/2014/06/23/324802957/first-lady-not-alone-in-crying-foul-on-school-nutrition-politics\"> spoke out\u003c/a>, saying, \"Rolling back the standards is the wrong choice for children.\" First lady Michelle Obama \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/27/316457427/first-lady-fights-to-keep-healthy-school-lunch-law-intact\">spoke out \u003c/a>in opposition, too.\u003c/p>\n\u003cp>But with the new compromise in reach, this fight is fizzling out.\u003c/p>\n\u003cp>\"Given the politics around school lunch, this bill is a sensible compromise that preserves most of the school nutrition standards,\" says Margo Wootan of the Center for Science in the Public Interest, which has been a central player in fighting to keep the standards intact.\u003c/p>\n\u003cp>Given that the bill passed the Senate committee unanimously, \"it suggests the bill has a good chance of passing out of the full Senate,\" says Wootan.\u003c/p>\n\u003cp>And the School Nutrition Association has signaled its support as well. \"This agreement eases operational challenges and provides school meal programs critical flexibility to help them plan healthy school meals that appeal to students,\" writes Jean Ronnei, president of the SNA, in a\u003ca href=\"http://schoolnutrition.org/News/AgreementReachedOnSchoolNutritionStandards/\"> release \u003c/a>about the agreement.\u003c/p>\n\u003cp>The SNA had asked for more federal funding to offset the costs of serving more healthful school meals, but increased funding is not part of the deal. The SNA had also asked to soften the fruit and vegetable requirement, but lawmakers didn't budge on this key tenet of the standards.\u003c/p>\n\u003cp>To address food waste in schools, the agreement calls for the USDA and the CDC to establish new guidance that would encourage the use of salad bars and so-called share tables, where students can place a fruit or vegetable they don't want to eat rather than tossing it away.\u003c/p>\n\u003cp>Currently, according to the CDC, approximately one-third of schools offer salad bars. But many healthful-eating advocates would like to see this number increase. \"Salad bars are a terrific way to get kids to eat more fruits and vegetables. It gives them more choice and more control,\" says the CSPI's Wootan.\u003c/p>\n\u003cp>Schools say food-safety concerns are one reason they don't offer salad bars, in addition to the extra labor involved.\u003c/p>\n\u003cp>The compromise bill also calls for the formation of an advisory group to examine Smart Snack rules. These are the standards for a la carte foods sold outside the breakfast and lunch programs. The rules also govern foods sold in school vending machines. The advisory group will develop policy recommendations.\u003c/p>\n\u003cp>\"We are pleased the Senate is making bipartisan progress to reauthorize critical child nutrition programs, \" Agriculture Secretary Tom Vilsack wrote in a release.\u003c/p>\n\u003cp>\"The bill is consistent with the approach taken at USDA all along, which is to provide reasonable flexibility for schools as they continue transitioning to the updated standards — an approach that is working,\" wrote Vilsack. \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",
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"excerpt": "The deal OK'd by a key Senate panel preserves stricter school nutrition standards enacted since 2010, but it gives schools more leeway in implementing them. It also calls for encouraging salad bars.",
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"description": "The deal OK'd by a key Senate panel preserves stricter school nutrition standards enacted since 2010, but it gives schools more leeway in implementing them. It also calls for encouraging salad bars.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Senate Agriculture Committee has voted in support of a compromise plan that will preserve key school nutrition standards enacted after the passage of the \u003ca href=\"https://www.whitehouse.gov/sites/default/files/Child_Nutrition_Fact_Sheet_12_10_10.pdf\">Healthy, Hunger-Free Kids Act \u003c/a>in 2010.\u003c/p>\n\u003cp>Yep, that's the law that requires schools to serve up more fruits, vegetables and whole grains. It also paved the way for major \u003ca href=\"http://www.npr.org/sections/thesalt/2012/09/14/161152679/u-s-kids-eat-nearly-as-much-salt-as-adults-putting-health-at-risk\">reductions in salt\u003c/a>.\u003c/p>\n\u003cp>These stricter standards have led to more healthful meals. A study \u003ca href=\"http://media.jamanetwork.com/news-item/healthy-hunger-free-kids-act-linked-to-more-nutritious-lower-calorie-meals/\">published\u003c/a> in \u003cem>JAMA Pediatrics\u003c/em> earlier this month concluded that the nutritional quality of school meals has increased by about 30 percent, as children consume more vitamins and fiber and slightly fewer calories. An analysis by the Centers for Disease Control and Prevention \u003ca href=\"http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6433a3.htm\">documents improvements, \u003c/a>too.\u003c/p>\n\u003cp>But it hasn't been smooth sailing. As we've \u003ca href=\"http://www.npr.org/2015/09/08/438473608/lunch-ladies-want-healthy-hunger-free-kids-act-to-lighten-up\">reported\u003c/a>, the School Nutrition Association — which represents school cafeteria administrators (or meal program operators) — has \u003ca href=\"http://www.npr.org/sections/thesalt/2015/09/09/438578867/class-divide-are-more-affluent-kids-opting-out-of-school-lunch\">lobbied \u003c/a>Congress to \u003ca href=\"https://schoolnutrition.org/uploadedFiles/Meetings_and_Events/ANC_2014%281%29/Pages/SNAbrochureweb2.pdf\">relax\u003c/a> some standards. The group says many cafeterias have\u003ca href=\"http://schoolnutrition.org/PressReleases/CostsofNutritionStandardsThreatenSchoolMealPrograms/\"> lost money\u003c/a>, as stricter standards have made it tougher to keep students who pay in the lunch line.\u003c/p>\n\u003cp>Now, it seems a compromise is within reach. The bill the Senate committee passed Wednesday will give schools much of the flexibility they've been asking for.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For instance, schools will get more leeway in transitioning to whole grain products. The compromise stipulates that 20 percent of grains served can fall short of the whole-grain standard. This means schools can still occasionally serve old favorites such as white tortillas or biscuits. Also, schools will get more time (two additional years) to meet new lower-sodium targets.\u003c/p>\n\u003cp>When the School Nutrition Association began asking Congress to relax the rules, it sparked a food fight. Public health advocates fought back. \u003ca href=\"http://www.aap.org/en-us/about-the-aap/aap-press-room/aap-press-room-media-center/Pages/James-M-Perrin-MD-FAAP-Bio.aspx\">James Perrin\u003c/a>, who was serving as the president of the American Academy of Pediatrics,\u003ca href=\"http://www.npr.org/sections/thesalt/2014/06/23/324802957/first-lady-not-alone-in-crying-foul-on-school-nutrition-politics\"> spoke out\u003c/a>, saying, \"Rolling back the standards is the wrong choice for children.\" First lady Michelle Obama \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/27/316457427/first-lady-fights-to-keep-healthy-school-lunch-law-intact\">spoke out \u003c/a>in opposition, too.\u003c/p>\n\u003cp>But with the new compromise in reach, this fight is fizzling out.\u003c/p>\n\u003cp>\"Given the politics around school lunch, this bill is a sensible compromise that preserves most of the school nutrition standards,\" says Margo Wootan of the Center for Science in the Public Interest, which has been a central player in fighting to keep the standards intact.\u003c/p>\n\u003cp>Given that the bill passed the Senate committee unanimously, \"it suggests the bill has a good chance of passing out of the full Senate,\" says Wootan.\u003c/p>\n\u003cp>And the School Nutrition Association has signaled its support as well. \"This agreement eases operational challenges and provides school meal programs critical flexibility to help them plan healthy school meals that appeal to students,\" writes Jean Ronnei, president of the SNA, in a\u003ca href=\"http://schoolnutrition.org/News/AgreementReachedOnSchoolNutritionStandards/\"> release \u003c/a>about the agreement.\u003c/p>\n\u003cp>The SNA had asked for more federal funding to offset the costs of serving more healthful school meals, but increased funding is not part of the deal. The SNA had also asked to soften the fruit and vegetable requirement, but lawmakers didn't budge on this key tenet of the standards.\u003c/p>\n\u003cp>To address food waste in schools, the agreement calls for the USDA and the CDC to establish new guidance that would encourage the use of salad bars and so-called share tables, where students can place a fruit or vegetable they don't want to eat rather than tossing it away.\u003c/p>\n\u003cp>Currently, according to the CDC, approximately one-third of schools offer salad bars. But many healthful-eating advocates would like to see this number increase. \"Salad bars are a terrific way to get kids to eat more fruits and vegetables. It gives them more choice and more control,\" says the CSPI's Wootan.\u003c/p>\n\u003cp>Schools say food-safety concerns are one reason they don't offer salad bars, in addition to the extra labor involved.\u003c/p>\n\u003cp>The compromise bill also calls for the formation of an advisory group to examine Smart Snack rules. These are the standards for a la carte foods sold outside the breakfast and lunch programs. The rules also govern foods sold in school vending machines. The advisory group will develop policy recommendations.\u003c/p>\n\u003cp>\"We are pleased the Senate is making bipartisan progress to reauthorize critical child nutrition programs, \" Agriculture Secretary Tom Vilsack wrote in a release.\u003c/p>\n\u003cp>\"The bill is consistent with the approach taken at USDA all along, which is to provide reasonable flexibility for schools as they continue transitioning to the updated standards — an approach that is working,\" wrote Vilsack. \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": "Holiday Cookies: Gluten-Free Chocolate Meringues",
"title": "Holiday Cookies: Gluten-Free Chocolate Meringues",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Looking for a gluten-free cookie option this holiday? Trying to find a way to use up some of those extra egg whites you have? Or do you just love a good meringue?\u003c/p>\n\u003cp>Light and airy, crispy-chewy, and with two kinds of chocolate—both cocoa and finely chopped bittersweet chocolate—no one will think these cookies are any less extraordinary than their floury friends. \u003c/p>\n\u003cp>These easy-to-make meringues come together in a snap. Warming the egg whites helps dissolve the sugar, and warm whites actually whip up more fully than cold whites. Be sure to beat the egg white mixture until you get stiff peaks but the mixture remains glossy (over-whipping will result in a dry meringue). \u003c/p>\n\u003cp>And as with anything involving chocolate, choose a good-quality dark cocoa powder and your favorite bittersweet (or even semi-sweet) chocolate for the best results.\u003c/p>\n\u003cfigure id=\"attachment_104788\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-finish5.jpg\" alt=\"Gluten-Free Chocolate Meringues\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104788\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish5-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish5-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish5-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish5-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gluten-Free Chocolate Meringues \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Gluten-Free Chocolate Meringues\u003c/h3>\n\u003cp>\u003cem>Makes 2 dozen meringues\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 large egg whites\u003c/li>\n\u003cli>1 cup sugar\u003c/li>\n\u003cli>1/4 tsp cream of tartar\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>1/4 cup unsweetened cocoa powder\u003c/li>\n\u003cli>3 oz bittersweet chocolate, finely chopped\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_104754\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-chop.jpg\" alt=\"Finely chop the bittersweet chocolate.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-chop.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-chop-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-chop-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-chop-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-chop-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-chop-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-chop-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finely chop the bittersweet chocolate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Space 2 racks evenly in the middle of the oven and preheat to 350°F. Line 2 baking sheets with parchment paper.\u003c/li>\n\u003cli>In the bowl of a stand mixer, whisk together the egg whites, sugar, cream of tartar, and salt. Set over (but not touching) simmering water in a saucepan. Whisk gently but constantly until the sugar is dissolved. Remove from the heat.\u003c/li>\n\u003cfigure id=\"attachment_104767\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-whip-cool.jpg\" alt=\"In the bowl of a stand mixer, whisk together the egg whites, sugar, cream of tartar, and salt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104767\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-cool.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-cool-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-cool-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-cool-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-cool-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-cool-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-cool-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the bowl of a stand mixer, whisk together the egg whites, sugar, cream of tartar, and salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104776\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-whip-stove.jpg\" alt=\"Set over (but not touching) simmering water in a saucepan. Whisk gently but constantly until the sugar is dissolved.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104776\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-stove.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-stove-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-stove-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-stove-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-stove-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-stove-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-stove-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Set over (but not touching) simmering water in a saucepan. Whisk gently but constantly until the sugar is dissolved. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Fit the stand mixer with the whip attachment. Beat the eggs on high speed until stiff and glossy. Beat in the vanilla. Sift the cocoa over the meringue. Sprinkle with the chocolate, then fold together gently with a rubber spatula until combined.\u003c/li>\n\u003cfigure id=\"attachment_104769\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-whip1.jpg\" alt=\"Fit the stand mixer with the whip attachment. Beat the eggs on high speed.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104769\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fit the stand mixer with the whip attachment. Beat the eggs on high speed. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104755\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-eggwhite.jpg\" alt=\"The consistency should be stiff and glossy.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104755\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-eggwhite.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-eggwhite-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-eggwhite-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-eggwhite-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-eggwhite-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-eggwhite-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-eggwhite-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The consistency should be stiff and glossy. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104766\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-strain.jpg\" alt=\"Sift the cocoa over the meringue.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104766\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-strain.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-strain-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-strain-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-strain-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-strain-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-strain-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-strain-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sift the cocoa over the meringue. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104753\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-batter.jpg\" alt=\"Sprinkle with the chocolate, then fold together gently with a rubber spatula until combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104753\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-batter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-batter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-batter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-batter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-batter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-batter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-batter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle with the chocolate, then fold together gently with a rubber spatula until combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Drop tablespoonfuls of the meringue onto the prepared baking sheets, spacing them apart. Bake until the cookies are puffed and dry-looking on the outside, about 20 minutes, rotating the pans halfway through baking. Transfer the meringues with their parchment to wire racks and let cool completely.\u003c/li>\n\u003cfigure id=\"attachment_104765\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-raw2.jpg\" alt=\"Drop tablespoonfuls of the meringue onto the prepared baking sheets, spacing them apart.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104765\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-raw2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-raw2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-raw2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-raw2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-raw2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-raw2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-raw2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drop tablespoonfuls of the meringue onto the prepared baking sheets, spacing them apart. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104785\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-oven1.jpg\" alt=\"Bake until the cookies are puffed and dry-looking on the outside, about 20 minutes, rotating the pans halfway through baking.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104785\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-oven1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-oven1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-oven1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-oven1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-oven1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-oven1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-oven1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the cookies are puffed and dry-looking on the outside, about 20 minutes, rotating the pans halfway through baking. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104758\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-finish2.jpg\" alt=\"Gluten-Transfer the meringues with their parchment to wire racks and let cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104758\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the meringues with their parchment to wire racks and let cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Clouds of chocolate-studded cocoa meringues are welcome on our cookie platter any time of year.",
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"description": "Clouds of chocolate-studded cocoa meringues are welcome on our cookie platter any time of year.",
"title": "Holiday Cookies: Gluten-Free Chocolate Meringues | KQED",
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"headline": "Holiday Cookies: Gluten-Free Chocolate Meringues",
"datePublished": "2015-12-13T09:34:14-08:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Looking for a gluten-free cookie option this holiday? Trying to find a way to use up some of those extra egg whites you have? Or do you just love a good meringue?\u003c/p>\n\u003cp>Light and airy, crispy-chewy, and with two kinds of chocolate—both cocoa and finely chopped bittersweet chocolate—no one will think these cookies are any less extraordinary than their floury friends. \u003c/p>\n\u003cp>These easy-to-make meringues come together in a snap. Warming the egg whites helps dissolve the sugar, and warm whites actually whip up more fully than cold whites. Be sure to beat the egg white mixture until you get stiff peaks but the mixture remains glossy (over-whipping will result in a dry meringue). \u003c/p>\n\u003cp>And as with anything involving chocolate, choose a good-quality dark cocoa powder and your favorite bittersweet (or even semi-sweet) chocolate for the best results.\u003c/p>\n\u003cfigure id=\"attachment_104788\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-finish5.jpg\" alt=\"Gluten-Free Chocolate Meringues\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104788\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish5-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish5-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish5-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish5-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gluten-Free Chocolate Meringues \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Gluten-Free Chocolate Meringues\u003c/h3>\n\u003cp>\u003cem>Makes 2 dozen meringues\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 large egg whites\u003c/li>\n\u003cli>1 cup sugar\u003c/li>\n\u003cli>1/4 tsp cream of tartar\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>1/4 cup unsweetened cocoa powder\u003c/li>\n\u003cli>3 oz bittersweet chocolate, finely chopped\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_104754\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-chop.jpg\" alt=\"Finely chop the bittersweet chocolate.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-chop.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-chop-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-chop-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-chop-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-chop-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-chop-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-chop-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finely chop the bittersweet chocolate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Space 2 racks evenly in the middle of the oven and preheat to 350°F. Line 2 baking sheets with parchment paper.\u003c/li>\n\u003cli>In the bowl of a stand mixer, whisk together the egg whites, sugar, cream of tartar, and salt. Set over (but not touching) simmering water in a saucepan. Whisk gently but constantly until the sugar is dissolved. Remove from the heat.\u003c/li>\n\u003cfigure id=\"attachment_104767\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-whip-cool.jpg\" alt=\"In the bowl of a stand mixer, whisk together the egg whites, sugar, cream of tartar, and salt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104767\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-cool.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-cool-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-cool-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-cool-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-cool-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-cool-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-cool-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the bowl of a stand mixer, whisk together the egg whites, sugar, cream of tartar, and salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104776\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-whip-stove.jpg\" alt=\"Set over (but not touching) simmering water in a saucepan. Whisk gently but constantly until the sugar is dissolved.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104776\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-stove.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-stove-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-stove-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-stove-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-stove-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-stove-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-stove-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Set over (but not touching) simmering water in a saucepan. Whisk gently but constantly until the sugar is dissolved. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Fit the stand mixer with the whip attachment. Beat the eggs on high speed until stiff and glossy. Beat in the vanilla. Sift the cocoa over the meringue. Sprinkle with the chocolate, then fold together gently with a rubber spatula until combined.\u003c/li>\n\u003cfigure id=\"attachment_104769\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-whip1.jpg\" alt=\"Fit the stand mixer with the whip attachment. Beat the eggs on high speed.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104769\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fit the stand mixer with the whip attachment. Beat the eggs on high speed. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104755\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-eggwhite.jpg\" alt=\"The consistency should be stiff and glossy.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104755\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-eggwhite.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-eggwhite-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-eggwhite-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-eggwhite-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-eggwhite-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-eggwhite-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-eggwhite-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The consistency should be stiff and glossy. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104766\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-strain.jpg\" alt=\"Sift the cocoa over the meringue.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104766\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-strain.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-strain-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-strain-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-strain-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-strain-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-strain-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-strain-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sift the cocoa over the meringue. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104753\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-batter.jpg\" alt=\"Sprinkle with the chocolate, then fold together gently with a rubber spatula until combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104753\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-batter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-batter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-batter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-batter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-batter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-batter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-batter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle with the chocolate, then fold together gently with a rubber spatula until combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Drop tablespoonfuls of the meringue onto the prepared baking sheets, spacing them apart. Bake until the cookies are puffed and dry-looking on the outside, about 20 minutes, rotating the pans halfway through baking. Transfer the meringues with their parchment to wire racks and let cool completely.\u003c/li>\n\u003cfigure id=\"attachment_104765\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-raw2.jpg\" alt=\"Drop tablespoonfuls of the meringue onto the prepared baking sheets, spacing them apart.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104765\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-raw2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-raw2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-raw2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-raw2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-raw2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-raw2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-raw2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drop tablespoonfuls of the meringue onto the prepared baking sheets, spacing them apart. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104785\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-oven1.jpg\" alt=\"Bake until the cookies are puffed and dry-looking on the outside, about 20 minutes, rotating the pans halfway through baking.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104785\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-oven1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-oven1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-oven1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-oven1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-oven1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-oven1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-oven1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the cookies are puffed and dry-looking on the outside, about 20 minutes, rotating the pans halfway through baking. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104758\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-finish2.jpg\" alt=\"Gluten-Transfer the meringues with their parchment to wire racks and let cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104758\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the meringues with their parchment to wire racks and let cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Holiday Cookies: Peanut Butter-Chocolate Chip Cookies",
"title": "Holiday Cookies: Peanut Butter-Chocolate Chip Cookies",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>I couldn’t decide between peanut butter cookies and chocolate chip cookies for my holiday cookie platter so I smashed ‘em together and came up with this indulgent cookie recipe that will keep everyone happy.\u003c/p>\n\u003cp>These are the cookies you make when you don’t have a ton of time, don’t want a lot of fuss, and don’t want to use any specialty ingredients...chances are, you have all of this in your pantry already. They also make a great addition to a holiday cookie platter or cookie exchange. \u003c/p>\n\u003cp>If you want even more chocolate, double the amount of chocolate chips. Or, to really get elaborate, melt 1/2 cup chocolate chips until smooth and then drizzle the melted chocolate over the cooled cookies. Let them stand until the chocolate sets before serving. \u003c/p>\n\u003cfigure id=\"attachment_104728\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peanutbutter-cooked.jpg\" alt=\"Peanut Butter-Chocolate Chip Cookies \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104728\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-cooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-cooked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-cooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-cooked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-cooked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-cooked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-cooked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peanut Butter-Chocolate Chip Cookies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Peanut Butter-Chocolate Chip Cookies\u003c/h3>\n\u003cp>\u003cem>Makes about 2 dozen cookies\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/4 cups all purpose flour\u003c/li>\n\u003cli>1 tsp baking powder\u003c/li>\n\u003cli>1/2 tsp baking soda\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>1/2 cup unsalted butter, at cool room temperature\u003c/li>\n\u003cli>1/2 cup granulated sugar\u003c/li>\n\u003cli>1/2 cup packed dark brown sugar\u003c/li>\n\u003cli>1 large egg\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>1/2 cup smooth or chunky peanut butter\u003c/li>\n\u003cli>1/2 cup semisweet chocolate chips\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a bowl, whisk together the flour, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugars. Add the egg and vanilla and beat until combined. Add the peanut butter and beat until combined. Add the flour mixture and beat on low speed until just combined. Add the chocolate chips and beat until combined.\u003c/li>\n\u003cfigure id=\"attachment_104726\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peanutbutter-add-pb.jpg\" alt=\" Add the peanut butter and beat until combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104726\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-pb.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-pb-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-pb-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-pb-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-pb-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-pb-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-pb-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the peanut butter and beat until combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104725\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peanutbutter-add-chips1.jpg\" alt=\"Add the chocolate chips and beat until combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104725\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-chips1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-chips1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-chips1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-chips1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-chips1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-chips1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-chips1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the chocolate chips and beat until combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Scrape down the sides of the bowl, cover, and refrigerate until chilled, about 1 hour.\u003c/li>\n\u003cli>Preheat the oven to 350F. Line 2 rimmed baking sheets with parchment paper. Roll tablespoonfuls of the dough into balls and space evenly on the baking sheets. Using a fork, press down on the balls in a cross-hatch pattern.\u003c/li>\n\u003cfigure id=\"attachment_104727\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peanutbutter-balls.jpg\" alt=\"Roll tablespoonfuls of the dough into balls and space evenly on the baking sheets.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104727\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-balls.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-balls-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-balls-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-balls-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-balls-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-balls-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-balls-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll tablespoonfuls of the dough into balls and space evenly on the baking sheets. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104732\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peanutbutter-fork-marks.jpg\" alt=\"Using a fork, press down on the balls in a cross-hatch pattern.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104732\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-fork-marks.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-fork-marks-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-fork-marks-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-fork-marks-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-fork-marks-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-fork-marks-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-fork-marks-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a fork, press down on the balls in a cross-hatch pattern. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake until golden but still chewy, about 10 minutes. Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.\u003c/li>\n\u003cfigure id=\"attachment_104733\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peanutbutter-oven.jpg\" alt=\"Bake until golden but still chewy, about 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104733\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-oven-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-oven-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-oven-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until golden but still chewy, about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_104744\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peanutbutter-wirerack-cool.jpg\" alt=\"Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104744\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-cool.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-cool-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-cool-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-cool-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-cool-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-cool-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-cool-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely along with \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/10/christmas-cookies-gluten-free-chocolate-dipped-almond-crescents/\" target=\"_blank\">other holiday cookies\u003c/a>. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Go nuts with these decadent peanut buttery, chocolate chip studded cookies.",
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"description": "Go nuts with these decadent peanut buttery, chocolate chip studded cookies.",
"title": "Holiday Cookies: Peanut Butter-Chocolate Chip Cookies | KQED",
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"headline": "Holiday Cookies: Peanut Butter-Chocolate Chip Cookies",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I couldn’t decide between peanut butter cookies and chocolate chip cookies for my holiday cookie platter so I smashed ‘em together and came up with this indulgent cookie recipe that will keep everyone happy.\u003c/p>\n\u003cp>These are the cookies you make when you don’t have a ton of time, don’t want a lot of fuss, and don’t want to use any specialty ingredients...chances are, you have all of this in your pantry already. They also make a great addition to a holiday cookie platter or cookie exchange. \u003c/p>\n\u003cp>If you want even more chocolate, double the amount of chocolate chips. Or, to really get elaborate, melt 1/2 cup chocolate chips until smooth and then drizzle the melted chocolate over the cooled cookies. Let them stand until the chocolate sets before serving. \u003c/p>\n\u003cfigure id=\"attachment_104728\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peanutbutter-cooked.jpg\" alt=\"Peanut Butter-Chocolate Chip Cookies \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104728\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-cooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-cooked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-cooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-cooked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-cooked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-cooked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-cooked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peanut Butter-Chocolate Chip Cookies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Peanut Butter-Chocolate Chip Cookies\u003c/h3>\n\u003cp>\u003cem>Makes about 2 dozen cookies\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/4 cups all purpose flour\u003c/li>\n\u003cli>1 tsp baking powder\u003c/li>\n\u003cli>1/2 tsp baking soda\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>1/2 cup unsalted butter, at cool room temperature\u003c/li>\n\u003cli>1/2 cup granulated sugar\u003c/li>\n\u003cli>1/2 cup packed dark brown sugar\u003c/li>\n\u003cli>1 large egg\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>1/2 cup smooth or chunky peanut butter\u003c/li>\n\u003cli>1/2 cup semisweet chocolate chips\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a bowl, whisk together the flour, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugars. Add the egg and vanilla and beat until combined. Add the peanut butter and beat until combined. Add the flour mixture and beat on low speed until just combined. Add the chocolate chips and beat until combined.\u003c/li>\n\u003cfigure id=\"attachment_104726\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peanutbutter-add-pb.jpg\" alt=\" Add the peanut butter and beat until combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104726\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-pb.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-pb-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-pb-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-pb-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-pb-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-pb-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-pb-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the peanut butter and beat until combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104725\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peanutbutter-add-chips1.jpg\" alt=\"Add the chocolate chips and beat until combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104725\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-chips1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-chips1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-chips1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-chips1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-chips1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-chips1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-chips1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the chocolate chips and beat until combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Scrape down the sides of the bowl, cover, and refrigerate until chilled, about 1 hour.\u003c/li>\n\u003cli>Preheat the oven to 350F. Line 2 rimmed baking sheets with parchment paper. Roll tablespoonfuls of the dough into balls and space evenly on the baking sheets. Using a fork, press down on the balls in a cross-hatch pattern.\u003c/li>\n\u003cfigure id=\"attachment_104727\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peanutbutter-balls.jpg\" alt=\"Roll tablespoonfuls of the dough into balls and space evenly on the baking sheets.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104727\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-balls.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-balls-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-balls-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-balls-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-balls-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-balls-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-balls-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll tablespoonfuls of the dough into balls and space evenly on the baking sheets. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104732\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peanutbutter-fork-marks.jpg\" alt=\"Using a fork, press down on the balls in a cross-hatch pattern.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104732\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-fork-marks.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-fork-marks-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-fork-marks-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-fork-marks-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-fork-marks-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-fork-marks-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-fork-marks-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a fork, press down on the balls in a cross-hatch pattern. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake until golden but still chewy, about 10 minutes. Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.\u003c/li>\n\u003cfigure id=\"attachment_104733\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peanutbutter-oven.jpg\" alt=\"Bake until golden but still chewy, about 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104733\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-oven-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-oven-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-oven-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until golden but still chewy, about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_104744\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peanutbutter-wirerack-cool.jpg\" alt=\"Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104744\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-cool.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-cool-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-cool-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-cool-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-cool-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-cool-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-cool-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely along with \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/10/christmas-cookies-gluten-free-chocolate-dipped-almond-crescents/\" target=\"_blank\">other holiday cookies\u003c/a>. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Christmas Cookies: Festive Slice-and-Bake Peppermint Pinwheels",
"title": "Christmas Cookies: Festive Slice-and-Bake Peppermint Pinwheels",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>A swirl of color, the sparkle of sugar, and a hint of peppermint make these festive cookies perfect for the holidays. They look like they are difficult to make, but as long as you can roll out cookie dough, then you can make these. \u003c/p>\n\u003cp>Roll out the dough between sheets of parchment paper so that it doesn’t stick to the table or the rolling pin. When rolling out the dough, do your best to keep both halves the same overall size and thickness so that you can more easily roll them up together. \u003c/p>\n\u003cp>Use as much or as little red food coloring to make pink to red swirls, or change up the colors to make blue or green swirls. And if peppermint isn’t your thing, you can omit it and just add a little bit more vanilla extract (1/2 teaspoon). \u003c/p>\n\u003cp>Rolling the log in sparkle sugar gives the finished cookies a little bit of bling around the edges, but you could also use white, green, red, or multi-colored nonpareils.\u003c/p>\n\u003cp>Any way you slice it, these are a great addition to your cookie platter.\u003c/p>\n\u003cfigure id=\"attachment_104398\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-finish-above1.jpg\" alt=\"Peppermint Pinwheels\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104398\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-above1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-above1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-above1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-above1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-above1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-above1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peppermint Pinwheels \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Peppermint Pinwheels\u003c/h3>\n\u003cp>\u003cem>Makes about 2 dozen cookies\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>12 tbsp butter, at cool room temperature\u003c/li>\n\u003cli>3/4 cup sugar\u003c/li>\n\u003cli>3 tbsp milk\u003c/li>\n\u003cli>1 large egg yolk\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>2 cups flour\u003c/li>\n\u003cli>3/4 tsp baking powder\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>1/2 tsp red liquid food coloring\u003c/li>\n\u003cli>1/2 tsp peppermint extract\u003c/li>\n\u003cli>1/2 cup sparkle sugar\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until creamy, about 3 minutes. Add the milk, egg yolk, and vanilla and beat until combined.\u003c/li>\n\u003cli>In a medium bowl, whisk together the flour, baking powder, and salt. Add the flour mixture to the butter mixture and beat on low speed until evenly combined. Split the dough into two equal pieces. Add the food coloring and peppermint extract to one of the halves, stirring or kneading it into the dough until thoroughly combined.\u003c/li>\n\u003cfigure id=\"attachment_104409\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-dough.jpg\" alt=\"Add the flour mixture to the butter mixture and beat on low speed until evenly combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104409\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the flour mixture to the butter mixture and beat on low speed until evenly combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104411\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-mix-dye.jpg\" alt=\"Add the food coloring and peppermint extract to one of the halves, stirring or kneading it into the dough until thoroughly combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104411\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-mix-dye.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-mix-dye-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-mix-dye-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-mix-dye-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-mix-dye-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-mix-dye-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the food coloring and peppermint extract to one of the halves, stirring or kneading it into the dough until thoroughly combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Have ready 4 large pieces of parchment paper, each about 18 inches long. Spread the sparkle sugar on a large rimmed baking sheet.\u003c/li>\n\u003cli>On a work surface, shape each dough piece into a rectangle and place each on one piece of parchment. Top each with a second piece of parchment, then roll out each into a 10-by-12-inch rectangle. Peel off the top pieces of parchment. Sandwich the two doughs together, lining them up. Using the paper to help, roll up the dough lengthwise into a tight log.\u003c/li>\n\u003cfigure id=\"attachment_104424\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-shape-dough.jpg\" alt=\"On a work surface, shape each dough piece into a rectangle and place each on one piece of parchment. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104424\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-shape-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-shape-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-shape-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-shape-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-shape-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-shape-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">On a work surface, shape each dough piece into a rectangle and place each on one piece of parchment. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104422\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-rolling-white.jpg\" alt=\"Top each with a second piece of parchment, then roll out each into a 10-by-12-inch rectangle.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104422\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-rolling-white.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-rolling-white-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-rolling-white-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-rolling-white-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-rolling-white-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-rolling-white-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top each with a second piece of parchment, then roll out each into a 10-by-12-inch rectangle. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104428\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-white-on-red.jpg\" alt=\"Sandwich the two doughs together, lining them up. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104428\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-white-on-red.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-white-on-red-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-white-on-red-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-white-on-red-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-white-on-red-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-white-on-red-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sandwich the two doughs together, lining them up. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104426\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-trim-edge.jpg\" alt=\"Trim the edges to even off the two rectangles of dough.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104426\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-trim-edge.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-trim-edge-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-trim-edge-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-trim-edge-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-trim-edge-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-trim-edge-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trim the edges to even off the two rectangles of dough. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104416\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-roll-colors.jpg\" alt=\"Using the paper to help, roll up the dough lengthwise into a tight log.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104416\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-colors.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-colors-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-colors-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-colors-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-colors-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-colors-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using the paper to help, roll up the dough lengthwise into a tight log. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Roll the log in the sparkle sugar, pressing slightly to make sure it adheres to the dough. Wrap the roll in plastic wrap and refrigerate until firm, about 2 hours.\u003c/li>\n\u003cfigure id=\"attachment_104417\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-roll-sugar.jpg\" alt=\"Roll the log in the sparkle sugar, pressing slightly to make sure it adheres to the dough.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104417\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-sugar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-sugar-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-sugar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-sugar-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-sugar-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-sugar-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll the log in the sparkle sugar, pressing slightly to make sure it adheres to the dough. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Preheat the oven to 350F. Unwrap the dough log and slice it into 1/3-inch-thick slices. Place the slices on parchment-lined rimmed baking sheets, spacing them evenly. Bake until set but before they begin to brown, about 12 minutes. Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.\u003c/li>\n\u003cfigure id=\"attachment_104425\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-sideview.jpg\" alt=\"Unwrap the dough log and slice it into 1/3-inch-thick slices.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104425\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-sideview.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-sideview-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-sideview-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-sideview-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-sideview-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-sideview-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Unwrap the dough log and slice it into 1/3-inch-thick slices. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104412\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-oven.jpg\" alt=\"Place the slices on parchment-lined rimmed baking sheets, spacing them evenly. Bake until set but before they begin to brown, about 12 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104412\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-oven-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-oven-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-oven-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the slices on parchment-lined rimmed baking sheets, spacing them evenly. Bake until set but before they begin to brown, about 12 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104406\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a.jpg\" alt=\"Transfer to a wire rack to cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104406\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a wire rack to cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "These festive slice-and-bake peppermint cookies will add swirls of color to your holiday cookie plate!",
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"description": "These festive slice-and-bake peppermint cookies will add swirls of color to your holiday cookie plate!",
"title": "Christmas Cookies: Festive Slice-and-Bake Peppermint Pinwheels | KQED",
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"headline": "Christmas Cookies: Festive Slice-and-Bake Peppermint Pinwheels",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A swirl of color, the sparkle of sugar, and a hint of peppermint make these festive cookies perfect for the holidays. They look like they are difficult to make, but as long as you can roll out cookie dough, then you can make these. \u003c/p>\n\u003cp>Roll out the dough between sheets of parchment paper so that it doesn’t stick to the table or the rolling pin. When rolling out the dough, do your best to keep both halves the same overall size and thickness so that you can more easily roll them up together. \u003c/p>\n\u003cp>Use as much or as little red food coloring to make pink to red swirls, or change up the colors to make blue or green swirls. And if peppermint isn’t your thing, you can omit it and just add a little bit more vanilla extract (1/2 teaspoon). \u003c/p>\n\u003cp>Rolling the log in sparkle sugar gives the finished cookies a little bit of bling around the edges, but you could also use white, green, red, or multi-colored nonpareils.\u003c/p>\n\u003cp>Any way you slice it, these are a great addition to your cookie platter.\u003c/p>\n\u003cfigure id=\"attachment_104398\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-finish-above1.jpg\" alt=\"Peppermint Pinwheels\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104398\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-above1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-above1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-above1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-above1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-above1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-above1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peppermint Pinwheels \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Peppermint Pinwheels\u003c/h3>\n\u003cp>\u003cem>Makes about 2 dozen cookies\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>12 tbsp butter, at cool room temperature\u003c/li>\n\u003cli>3/4 cup sugar\u003c/li>\n\u003cli>3 tbsp milk\u003c/li>\n\u003cli>1 large egg yolk\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>2 cups flour\u003c/li>\n\u003cli>3/4 tsp baking powder\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>1/2 tsp red liquid food coloring\u003c/li>\n\u003cli>1/2 tsp peppermint extract\u003c/li>\n\u003cli>1/2 cup sparkle sugar\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until creamy, about 3 minutes. Add the milk, egg yolk, and vanilla and beat until combined.\u003c/li>\n\u003cli>In a medium bowl, whisk together the flour, baking powder, and salt. Add the flour mixture to the butter mixture and beat on low speed until evenly combined. Split the dough into two equal pieces. Add the food coloring and peppermint extract to one of the halves, stirring or kneading it into the dough until thoroughly combined.\u003c/li>\n\u003cfigure id=\"attachment_104409\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-dough.jpg\" alt=\"Add the flour mixture to the butter mixture and beat on low speed until evenly combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104409\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the flour mixture to the butter mixture and beat on low speed until evenly combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104411\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-mix-dye.jpg\" alt=\"Add the food coloring and peppermint extract to one of the halves, stirring or kneading it into the dough until thoroughly combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104411\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-mix-dye.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-mix-dye-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-mix-dye-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-mix-dye-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-mix-dye-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-mix-dye-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the food coloring and peppermint extract to one of the halves, stirring or kneading it into the dough until thoroughly combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Have ready 4 large pieces of parchment paper, each about 18 inches long. Spread the sparkle sugar on a large rimmed baking sheet.\u003c/li>\n\u003cli>On a work surface, shape each dough piece into a rectangle and place each on one piece of parchment. Top each with a second piece of parchment, then roll out each into a 10-by-12-inch rectangle. Peel off the top pieces of parchment. Sandwich the two doughs together, lining them up. Using the paper to help, roll up the dough lengthwise into a tight log.\u003c/li>\n\u003cfigure id=\"attachment_104424\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-shape-dough.jpg\" alt=\"On a work surface, shape each dough piece into a rectangle and place each on one piece of parchment. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104424\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-shape-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-shape-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-shape-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-shape-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-shape-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-shape-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">On a work surface, shape each dough piece into a rectangle and place each on one piece of parchment. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104422\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-rolling-white.jpg\" alt=\"Top each with a second piece of parchment, then roll out each into a 10-by-12-inch rectangle.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104422\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-rolling-white.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-rolling-white-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-rolling-white-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-rolling-white-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-rolling-white-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-rolling-white-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top each with a second piece of parchment, then roll out each into a 10-by-12-inch rectangle. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104428\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-white-on-red.jpg\" alt=\"Sandwich the two doughs together, lining them up. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104428\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-white-on-red.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-white-on-red-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-white-on-red-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-white-on-red-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-white-on-red-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-white-on-red-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sandwich the two doughs together, lining them up. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104426\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-trim-edge.jpg\" alt=\"Trim the edges to even off the two rectangles of dough.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104426\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-trim-edge.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-trim-edge-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-trim-edge-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-trim-edge-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-trim-edge-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-trim-edge-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trim the edges to even off the two rectangles of dough. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104416\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-roll-colors.jpg\" alt=\"Using the paper to help, roll up the dough lengthwise into a tight log.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104416\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-colors.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-colors-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-colors-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-colors-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-colors-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-colors-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using the paper to help, roll up the dough lengthwise into a tight log. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Roll the log in the sparkle sugar, pressing slightly to make sure it adheres to the dough. Wrap the roll in plastic wrap and refrigerate until firm, about 2 hours.\u003c/li>\n\u003cfigure id=\"attachment_104417\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-roll-sugar.jpg\" alt=\"Roll the log in the sparkle sugar, pressing slightly to make sure it adheres to the dough.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104417\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-sugar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-sugar-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-sugar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-sugar-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-sugar-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-sugar-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll the log in the sparkle sugar, pressing slightly to make sure it adheres to the dough. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Preheat the oven to 350F. Unwrap the dough log and slice it into 1/3-inch-thick slices. Place the slices on parchment-lined rimmed baking sheets, spacing them evenly. Bake until set but before they begin to brown, about 12 minutes. Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.\u003c/li>\n\u003cfigure id=\"attachment_104425\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-sideview.jpg\" alt=\"Unwrap the dough log and slice it into 1/3-inch-thick slices.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104425\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-sideview.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-sideview-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-sideview-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-sideview-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-sideview-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-sideview-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Unwrap the dough log and slice it into 1/3-inch-thick slices. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104412\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-oven.jpg\" alt=\"Place the slices on parchment-lined rimmed baking sheets, spacing them evenly. Bake until set but before they begin to brown, about 12 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104412\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-oven-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-oven-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-oven-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the slices on parchment-lined rimmed baking sheets, spacing them evenly. Bake until set but before they begin to brown, about 12 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104406\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a.jpg\" alt=\"Transfer to a wire rack to cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104406\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a wire rack to cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Hanukkah Treats: Strawberry Jam-Filled Jelly Donuts (Sufganiyot)",
"title": "Hanukkah Treats: Strawberry Jam-Filled Jelly Donuts (Sufganiyot)",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Crisp and golden brown on the outside, and stuffed with jam (or sometimes vanilla custard) on the inside, these little round jelly donuts (\u003ca href=\"https://en.wikipedia.org/wiki/Sufganiyah\" target=\"_blank\">sufganiyot\u003c/a>) are a beloved treat during \u003ca href=\"https://en.wikipedia.org/wiki/Hanukkah\" target=\"_blank\">Hanukkah\u003c/a>, the Jewish Festival of Lights, commemorating the rededication of the Temple in Jerusalem. Foods fried in oil are eaten to symbolize the miracle of a one-day supply of oil actually lasting eight days to keep the Temple's menorah illuminated. Sufganiyot are a common sight in Israel at nearly every bakery and market this time of year, and are also celebrated and consumed throughout the world. Potato \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/latkes/\" target=\"_blank\">latkes\u003c/a> are another classic dish served during Hanukkah, as well as other types of vegetables fritters, cheese-based recipes, and braised brisket. \u003c/p>\n\u003cp>You can make the yeasted dough the night before if you like, just be sure to let it come to room temperature for an hour before proceeding with the recipe. \u003c/p>\n\u003cp>\u003cstrong>*A note on the jam:\u003c/strong> Be sure to choose a thick jam for this. Strawberry is the traditional choice, but you can really use any flavor you like. If your jam isn’t thick, you can thicken it by boiling it with a teaspoon of cornstarch until it thickens slightly. Let it cool completely before proceeding.\u003c/p>\n\u003cfigure id=\"attachment_104259\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-final1920c.jpg\" alt=\"Strawberry Jam-Filled Jelly Donuts (Sufganiyot)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104259\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Strawberry Jam-Filled Jelly Donuts (Sufganiyot) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Sufganiyot (Jelly Donuts)\u003c/h3>\n\u003cp>\u003cem>Makes about 2 dozen donuts\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2¾ cups all-purpose flour\u003c/li>\n\u003cli>1 cup whole milk, warm (105 to 115˚F)\u003c/li>\n\u003cli>1/4 cup granulated sugar\u003c/li>\n\u003cli>1 packet (2¼ tsp) active dry yeast\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>3 large egg yolks\u003c/li>\n\u003cli>1/4 cup unsalted butter, softened\u003c/li>\n\u003cli>2 teaspoons vanilla extract\u003c/li>\n\u003cli>Canola oil, for frying\u003c/li>\n\u003cli>2 cups strawberry jam*\u003c/li>\n\u003cli>Powdered sugar, for dusting\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In the bowl of a stand mixer fitted with the paddle attachment, whisk together 3/4 cup flour, the warm milk, sugar, and yeast. Let this mixture stand for 10 minutes. Add the remaining flour, salt, egg yolks, butter, and vanilla and beat until the dough is well mixed, about 5 minutes; the dough will be slightly sticky. Cover the bowl with plastic wrap and set aside in a warm place to rise for 1 hour, or refrigerate for up to overnight (if refrigerated, let come to room temperature for 1 hour before proceeding).\u003c/li>\n\u003cfigure id=\"attachment_104290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-dough-sticky.jpg\" alt=\"Beat until the dough is well mixed, about 5 minutes; the dough will be slightly sticky.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-sticky.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-sticky-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-sticky-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-sticky-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-sticky-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-sticky-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beat until the dough is well mixed, about 5 minutes; the dough will be slightly sticky. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104274\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-dough-grow.jpg\" alt=\"The raised dough is ready to roll out.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104274\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-grow.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-grow-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-grow-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-grow-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-grow-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-grow-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The raised dough is ready to roll out. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Dust 2 rimmed baking sheets with a decent amount of flour. Roll out the dough to about 1/2-inch thick. With a 2-inch round biscuit or cookie cutter, cut out as many rounds of dough as you can. Press together the scraps, re-roll, and cut out more rounds.\u003c/li>\n\u003cp>https://youtu.be/IpfUbKDDIYI\u003c/p>\n\u003cfigure id=\"attachment_104273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-dough-cutter.jpg\" alt=\"With a 2-inch round biscuit or cookie cutter, cut out as many rounds of dough as you can. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-cutter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-cutter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-cutter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-cutter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-cutter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-cutter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">With a 2-inch round biscuit or cookie cutter, cut out as many rounds of dough as you can. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Place the dough rounds at least 1 inch apart on the baking sheets and cover the baking sheets loosely with plastic wrap. Set in a warm place to rise until they are puffy and nearly double in size, 15 to 30 minutes.\u003c/li>\n\u003cfigure id=\"attachment_104277\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-dough-pan.jpg\" alt=\"Place the dough rounds at least 1 inch apart on the baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104277\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-pan-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-pan-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-pan-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the dough rounds at least 1 inch apart on the baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Fill a heavy pot with at least 2 inches of oil (the oil should not go more than halfway up the pan). Heat the oil over medium-high heat until a deep-frying thermometer registers 360˚F. Using a spider or slotted spoon, carefully lower a few donuts in the oil; do not crowd the pot.\u003c/li>\n\u003cp> https://youtu.be/8COyboMINU0\u003c/p>\n\u003cli>Fry for 1 to 2 minutes per side, turning a few times (metal tongs are good for this), until golden brown and cooked through. Remove with the spider or slotted spoon, drain on a wire rack over a paper towel, and let cool. Repeat with the remaining donuts. Adjust the temperature while frying to keep the heat consistent.\u003c/li>\n\u003cfigure id=\"attachment_104282\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-fry1.jpg\" alt=\"Fry for 1 to 2 minutes per side, turning a few times (metal tongs are good for this), until golden brown and cooked through.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104282\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-fry1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-fry1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-fry1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-fry1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-fry1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-fry1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fry for 1 to 2 minutes per side, turning a few times (metal tongs are good for this), until golden brown and cooked through. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104284\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-group-fried1.jpg\" alt=\"Drain on a wire rack over a paper towel, and let cool.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104284\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-group-fried1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-group-fried1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-group-fried1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-group-fried1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-group-fried1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-group-fried1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain on a wire rack over a paper towel, and let cool. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer the jam to a piping bag fitted with a small, plain tip. Using a paring knife, cut a small hole into the side of each donut, pressing the knife into the donut to cut a little “pocket.” Be careful not to cut all the way through the sides of the donut. Pipe a few teaspoons of jam into each donut (don’t pipe so much in there that the donut bursts though!). Dust with powdered sugar and serve.\u003c/li>\n\u003cfigure id=\"attachment_104261\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-insert-jelly.jpg\" alt=\"Pipe a few teaspoons of jam into each donut.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104261\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-insert-jelly.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-insert-jelly-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-insert-jelly-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-insert-jelly-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-insert-jelly-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-insert-jelly-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pipe a few teaspoons of jam into each donut. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104253\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1.jpg\" alt=\"Dust with powdered sugar and serve.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104253\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dust with powdered sugar and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104257\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-final1920a.jpg\" alt=\"Strawberry Jam-Filled Jelly Donuts (Sufganiyot)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104257\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Strawberry Jam-Filled Jelly Donuts (Sufganiyot) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "One bite of these deep-fried sugary treats filled with sweet strawberry jam will light up your Hanukkah celebration.",
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"description": "One bite of these deep-fried sugary treats filled with sweet strawberry jam will light up your Hanukkah celebration.",
"title": "Hanukkah Treats: Strawberry Jam-Filled Jelly Donuts (Sufganiyot) | KQED",
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"headline": "Hanukkah Treats: Strawberry Jam-Filled Jelly Donuts (Sufganiyot)",
"datePublished": "2015-12-04T08:00:41-08:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Crisp and golden brown on the outside, and stuffed with jam (or sometimes vanilla custard) on the inside, these little round jelly donuts (\u003ca href=\"https://en.wikipedia.org/wiki/Sufganiyah\" target=\"_blank\">sufganiyot\u003c/a>) are a beloved treat during \u003ca href=\"https://en.wikipedia.org/wiki/Hanukkah\" target=\"_blank\">Hanukkah\u003c/a>, the Jewish Festival of Lights, commemorating the rededication of the Temple in Jerusalem. Foods fried in oil are eaten to symbolize the miracle of a one-day supply of oil actually lasting eight days to keep the Temple's menorah illuminated. Sufganiyot are a common sight in Israel at nearly every bakery and market this time of year, and are also celebrated and consumed throughout the world. Potato \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/latkes/\" target=\"_blank\">latkes\u003c/a> are another classic dish served during Hanukkah, as well as other types of vegetables fritters, cheese-based recipes, and braised brisket. \u003c/p>\n\u003cp>You can make the yeasted dough the night before if you like, just be sure to let it come to room temperature for an hour before proceeding with the recipe. \u003c/p>\n\u003cp>\u003cstrong>*A note on the jam:\u003c/strong> Be sure to choose a thick jam for this. Strawberry is the traditional choice, but you can really use any flavor you like. If your jam isn’t thick, you can thicken it by boiling it with a teaspoon of cornstarch until it thickens slightly. Let it cool completely before proceeding.\u003c/p>\n\u003cfigure id=\"attachment_104259\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-final1920c.jpg\" alt=\"Strawberry Jam-Filled Jelly Donuts (Sufganiyot)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104259\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Strawberry Jam-Filled Jelly Donuts (Sufganiyot) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Sufganiyot (Jelly Donuts)\u003c/h3>\n\u003cp>\u003cem>Makes about 2 dozen donuts\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2¾ cups all-purpose flour\u003c/li>\n\u003cli>1 cup whole milk, warm (105 to 115˚F)\u003c/li>\n\u003cli>1/4 cup granulated sugar\u003c/li>\n\u003cli>1 packet (2¼ tsp) active dry yeast\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>3 large egg yolks\u003c/li>\n\u003cli>1/4 cup unsalted butter, softened\u003c/li>\n\u003cli>2 teaspoons vanilla extract\u003c/li>\n\u003cli>Canola oil, for frying\u003c/li>\n\u003cli>2 cups strawberry jam*\u003c/li>\n\u003cli>Powdered sugar, for dusting\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In the bowl of a stand mixer fitted with the paddle attachment, whisk together 3/4 cup flour, the warm milk, sugar, and yeast. Let this mixture stand for 10 minutes. Add the remaining flour, salt, egg yolks, butter, and vanilla and beat until the dough is well mixed, about 5 minutes; the dough will be slightly sticky. Cover the bowl with plastic wrap and set aside in a warm place to rise for 1 hour, or refrigerate for up to overnight (if refrigerated, let come to room temperature for 1 hour before proceeding).\u003c/li>\n\u003cfigure id=\"attachment_104290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-dough-sticky.jpg\" alt=\"Beat until the dough is well mixed, about 5 minutes; the dough will be slightly sticky.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-sticky.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-sticky-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-sticky-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-sticky-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-sticky-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-sticky-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beat until the dough is well mixed, about 5 minutes; the dough will be slightly sticky. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104274\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-dough-grow.jpg\" alt=\"The raised dough is ready to roll out.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104274\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-grow.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-grow-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-grow-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-grow-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-grow-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-grow-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The raised dough is ready to roll out. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Dust 2 rimmed baking sheets with a decent amount of flour. Roll out the dough to about 1/2-inch thick. With a 2-inch round biscuit or cookie cutter, cut out as many rounds of dough as you can. Press together the scraps, re-roll, and cut out more rounds.\u003c/li>\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/IpfUbKDDIYI'\n title='//www.youtube.com/embed/IpfUbKDDIYI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cfigure id=\"attachment_104273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-dough-cutter.jpg\" alt=\"With a 2-inch round biscuit or cookie cutter, cut out as many rounds of dough as you can. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-cutter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-cutter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-cutter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-cutter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-cutter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-cutter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">With a 2-inch round biscuit or cookie cutter, cut out as many rounds of dough as you can. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Place the dough rounds at least 1 inch apart on the baking sheets and cover the baking sheets loosely with plastic wrap. Set in a warm place to rise until they are puffy and nearly double in size, 15 to 30 minutes.\u003c/li>\n\u003cfigure id=\"attachment_104277\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-dough-pan.jpg\" alt=\"Place the dough rounds at least 1 inch apart on the baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104277\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-pan-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-pan-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-pan-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the dough rounds at least 1 inch apart on the baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Fill a heavy pot with at least 2 inches of oil (the oil should not go more than halfway up the pan). Heat the oil over medium-high heat until a deep-frying thermometer registers 360˚F. Using a spider or slotted spoon, carefully lower a few donuts in the oil; do not crowd the pot.\u003c/li>\n\u003cp> https://youtu.be/8COyboMINU0\u003c/p>\n\u003cli>Fry for 1 to 2 minutes per side, turning a few times (metal tongs are good for this), until golden brown and cooked through. Remove with the spider or slotted spoon, drain on a wire rack over a paper towel, and let cool. Repeat with the remaining donuts. Adjust the temperature while frying to keep the heat consistent.\u003c/li>\n\u003cfigure id=\"attachment_104282\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-fry1.jpg\" alt=\"Fry for 1 to 2 minutes per side, turning a few times (metal tongs are good for this), until golden brown and cooked through.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104282\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-fry1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-fry1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-fry1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-fry1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-fry1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-fry1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fry for 1 to 2 minutes per side, turning a few times (metal tongs are good for this), until golden brown and cooked through. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104284\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-group-fried1.jpg\" alt=\"Drain on a wire rack over a paper towel, and let cool.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104284\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-group-fried1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-group-fried1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-group-fried1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-group-fried1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-group-fried1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-group-fried1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain on a wire rack over a paper towel, and let cool. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer the jam to a piping bag fitted with a small, plain tip. Using a paring knife, cut a small hole into the side of each donut, pressing the knife into the donut to cut a little “pocket.” Be careful not to cut all the way through the sides of the donut. Pipe a few teaspoons of jam into each donut (don’t pipe so much in there that the donut bursts though!). Dust with powdered sugar and serve.\u003c/li>\n\u003cfigure id=\"attachment_104261\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-insert-jelly.jpg\" alt=\"Pipe a few teaspoons of jam into each donut.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104261\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-insert-jelly.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-insert-jelly-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-insert-jelly-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-insert-jelly-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-insert-jelly-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-insert-jelly-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pipe a few teaspoons of jam into each donut. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104253\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1.jpg\" alt=\"Dust with powdered sugar and serve.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104253\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dust with powdered sugar and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104257\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-final1920a.jpg\" alt=\"Strawberry Jam-Filled Jelly Donuts (Sufganiyot)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104257\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Strawberry Jam-Filled Jelly Donuts (Sufganiyot) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Thanksgiving Leftovers: Turkey and Mushroom Shepherd’s Pie with Mashed Potato Crust",
"title": "Thanksgiving Leftovers: Turkey and Mushroom Shepherd’s Pie with Mashed Potato Crust",
"headTitle": "Transform Your Thanksgiving Leftovers | Bay Area Bites | KQED Food",
"content": "\u003cp>Studded with earthy mushrooms, herbs and vegetables, this turkey pot pie not only gives you a delicious option for repurposing your leftover turkey, but also for using up extra mashed potatoes. You can also throw in any other lingering veggies: roasted root vegetables, roasted Brussels sprouts or cauliflower, you name it.\u003c/p>\n\u003cp>And if you don’t have mashed potatoes, don’t let that stop you! Use pie dough, puff pastry, or even biscuit dough to top the pie. (Just bake it until the topping is cooked through and golden brown, so it might take a bit longer.)\u003c/p>\n\u003cp>You can make the sauce up to 3 days ahead, then just assemble the pie and bake when you are ready.\u003c/p>\n\u003cfigure id=\"attachment_103458\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103458\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shepherdspie-raw-veg.jpg\" alt=\"Mushroom and prepped carrots and onions\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-raw-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-raw-veg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-raw-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-raw-veg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-raw-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-raw-veg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mushroom and prepped carrots and onions \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Turkey and Mushroom Shepherd’s Pie with Mashed Potato Crust\u003c/h3>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>7 tbsp unsalted butter\u003c/li>\n\u003cli>1 yellow onion, finely chopped\u003c/li>\n\u003cli>2 medium carrots, finely chopped\u003c/li>\n\u003cli>Kosher salt, to taste\u003c/li>\n\u003cli>3/4 pound mixed mushrooms such as cremini, shiitake, and trumpet, trimmed and sliced\u003c/li>\n\u003cli>1 tbsp minced fresh thyme leaves\u003c/li>\n\u003cli>Splash of dry white wine\u003c/li>\n\u003cli>1/3 cup all-purpose flour, plus more for dusting the work surface\u003c/li>\n\u003cli>2 cups turkey stock or chicken broth\u003c/li>\n\u003cli>1 cup whole milk\u003c/li>\n\u003cli>2 cups chopped cooked turkey meat\u003c/li>\n\u003cli>Freshly ground black pepper, to taste\u003c/li>\n\u003cli>2 cups leftover mashed potatoes, warmed\u003c/li>\n\u003cli>Whole milk as needed\u003c/li>\n\u003cli>2 tbsp cold diced unsalted butter\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 400°F. In an 11- or 12-inch cast iron or other heavy ovenproof frying pan, over medium heat, melt 1 tbsp butter, then add the onion and carrots and a pinch of salt. Cook, stirring, until tender and golden, about 10 minutes. Add another 1 tbsp butter then add the mushrooms and thyme. Cook, stirring, until tender, about 5 minutes. Add a splash of white wine if you like. Scrape into a bowl.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103451\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103451\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shepherdspie-cook-carrot-onion.jpg\" alt=\" Add the onion and carrots and a pinch of salt. Cook, stirring, until tender and golden, about 10 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-carrot-onion.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-carrot-onion-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-carrot-onion-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-carrot-onion-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-carrot-onion-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-carrot-onion-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the onion and carrots and a pinch of salt. Cook, stirring, until tender and golden, about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103452\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103452\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shepherdspie-cook-veg-start.jpg\" alt=\"Add another 1 tbsp butter then add the mushrooms and thyme. Cook, stirring, until tender, about 5 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-veg-start.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-veg-start-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-veg-start-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-veg-start-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-veg-start-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-veg-start-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add another 1 tbsp butter then add the mushrooms and thyme. Cook, stirring, until tender, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103453\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103453\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shepherdspie-cook-veg.jpg\" alt=\"Cook, stirring, until tender, about 5 minutes. Scrape into a bowl.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-veg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-veg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-veg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook, stirring, until tender, about 5 minutes. Scrape into a bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the remaining 5 tbsp butter to the frying pan. When melted, sprinkle in the flour. Cook, whisking constantly, until smooth and bubbly. Slowly add the stock, whisking constantly until smooth. Whisk in the milk.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103445\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103445\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shepherdspie-add-flour.jpg\" alt=\"Add the remaining 5 tbsp butter to the frying pan. When melted, sprinkle in the flour. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-flour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-flour-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-flour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-flour-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-flour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-flour-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the remaining 5 tbsp butter to the frying pan. When melted, sprinkle in the flour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103447\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103447\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shepherdspie-add-stock.jpg\" alt=\"Slowly add the stock, whisking constantly until smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-stock.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-stock-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-stock-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-stock-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-stock-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-stock-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slowly add the stock, whisking constantly until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103467\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103467\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shepherdspie-addmilk.jpg\" alt=\"Whisk in the milk.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-addmilk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-addmilk-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-addmilk-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-addmilk-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-addmilk-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-addmilk-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Whisk in the milk. \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 and reserved vegetables to the sauce. Stir to combine. Taste for salt and add more if necessary. Season with black pepper.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103450\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103450\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shepherdspie-add-veg1.jpg\" alt=\"Add the turkey and reserved vegetables to the sauce.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-veg1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-veg1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-veg1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-veg1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-veg1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-veg1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the turkey and reserved vegetables to the sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103456\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103456\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shepherdspie-on-stove.jpg\" alt=\"Stir to combine. Taste for salt and add more if necessary. Season with black pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-on-stove.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-on-stove-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-on-stove-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-on-stove-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-on-stove-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-on-stove-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir to combine. Taste for salt and add more if necessary. Season with black pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Put the warm potatoes in a bowl and if necessary, add enough milk to make them smooth and easy enough to handle with a spoon. Carefully add a dollop of warm potatoes on top of the turkey mixture, spreading it to the edges. Use fork tines to draw lines across the top (this will help add nice brownness and crispness to the potatoes). Sprinkle on the cold diced butter evenly over the top.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103446\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103446\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shepherdspie-add-potatoes.jpg\" alt=\"Dollop the warm potatoes on top of the turkey mixture, spreading it to the edges.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-potatoes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-potatoes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-potatoes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-potatoes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-potatoes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-potatoes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add a dollop of warm potatoes on top of the turkey mixture, spreading it to the edges. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103457\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103457\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shepherdspie-potatoes.jpg\" alt=\"Use fork tines to draw lines across the top. Sprinkle on the cold diced butter evenly over the top.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-potatoes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-potatoes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-potatoes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-potatoes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-potatoes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-potatoes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Use fork tines to draw lines across the top. Sprinkle on the cold diced butter evenly over the top. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>Bake until bubbly and the top is golden brown, about 20 minutes. Serve.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103454\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103454\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shepherdspie-final.jpg\" alt=\"Bake until bubbly and the top is golden brown, about 20 minutes. Serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until bubbly and the top is golden brown, about 20 minutes. Serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Just because you just feasted on Thanksgiving dinner doesn’t mean you aren’t still hungry! Use up your leftover turkey and mashed potatoes in this hearty pot pie...we’re sure you can find room for it.",
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"description": "Just because you just feasted on Thanksgiving dinner doesn’t mean you aren’t still hungry! Use up your leftover turkey and mashed potatoes in this hearty pot pie...we’re sure you can find room for it.",
"title": "Thanksgiving Leftovers: Turkey and Mushroom Shepherd’s Pie with Mashed Potato Crust | KQED",
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"headline": "Thanksgiving Leftovers: Turkey and Mushroom Shepherd’s Pie with Mashed Potato Crust",
"datePublished": "2015-11-21T06:00:43-08:00",
"dateModified": "2019-10-24T17:07:12-07:00",
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"slug": "thanksgiving-leftovers-turkey-and-mushroom-shepherds-pie-with-mashed-potato-crust",
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"source": "Thanksgiving Recipes",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Studded with earthy mushrooms, herbs and vegetables, this turkey pot pie not only gives you a delicious option for repurposing your leftover turkey, but also for using up extra mashed potatoes. You can also throw in any other lingering veggies: roasted root vegetables, roasted Brussels sprouts or cauliflower, you name it.\u003c/p>\n\u003cp>And if you don’t have mashed potatoes, don’t let that stop you! Use pie dough, puff pastry, or even biscuit dough to top the pie. (Just bake it until the topping is cooked through and golden brown, so it might take a bit longer.)\u003c/p>\n\u003cp>You can make the sauce up to 3 days ahead, then just assemble the pie and bake when you are ready.\u003c/p>\n\u003cfigure id=\"attachment_103458\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103458\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shepherdspie-raw-veg.jpg\" alt=\"Mushroom and prepped carrots and onions\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-raw-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-raw-veg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-raw-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-raw-veg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-raw-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-raw-veg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mushroom and prepped carrots and onions \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Turkey and Mushroom Shepherd’s Pie with Mashed Potato Crust\u003c/h3>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>7 tbsp unsalted butter\u003c/li>\n\u003cli>1 yellow onion, finely chopped\u003c/li>\n\u003cli>2 medium carrots, finely chopped\u003c/li>\n\u003cli>Kosher salt, to taste\u003c/li>\n\u003cli>3/4 pound mixed mushrooms such as cremini, shiitake, and trumpet, trimmed and sliced\u003c/li>\n\u003cli>1 tbsp minced fresh thyme leaves\u003c/li>\n\u003cli>Splash of dry white wine\u003c/li>\n\u003cli>1/3 cup all-purpose flour, plus more for dusting the work surface\u003c/li>\n\u003cli>2 cups turkey stock or chicken broth\u003c/li>\n\u003cli>1 cup whole milk\u003c/li>\n\u003cli>2 cups chopped cooked turkey meat\u003c/li>\n\u003cli>Freshly ground black pepper, to taste\u003c/li>\n\u003cli>2 cups leftover mashed potatoes, warmed\u003c/li>\n\u003cli>Whole milk as needed\u003c/li>\n\u003cli>2 tbsp cold diced unsalted butter\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 400°F. In an 11- or 12-inch cast iron or other heavy ovenproof frying pan, over medium heat, melt 1 tbsp butter, then add the onion and carrots and a pinch of salt. Cook, stirring, until tender and golden, about 10 minutes. Add another 1 tbsp butter then add the mushrooms and thyme. Cook, stirring, until tender, about 5 minutes. Add a splash of white wine if you like. Scrape into a bowl.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103451\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103451\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shepherdspie-cook-carrot-onion.jpg\" alt=\" Add the onion and carrots and a pinch of salt. Cook, stirring, until tender and golden, about 10 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-carrot-onion.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-carrot-onion-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-carrot-onion-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-carrot-onion-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-carrot-onion-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-carrot-onion-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the onion and carrots and a pinch of salt. Cook, stirring, until tender and golden, about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103452\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103452\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shepherdspie-cook-veg-start.jpg\" alt=\"Add another 1 tbsp butter then add the mushrooms and thyme. Cook, stirring, until tender, about 5 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-veg-start.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-veg-start-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-veg-start-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-veg-start-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-veg-start-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-veg-start-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add another 1 tbsp butter then add the mushrooms and thyme. Cook, stirring, until tender, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103453\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103453\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shepherdspie-cook-veg.jpg\" alt=\"Cook, stirring, until tender, about 5 minutes. Scrape into a bowl.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-veg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-veg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-veg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook, stirring, until tender, about 5 minutes. Scrape into a bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the remaining 5 tbsp butter to the frying pan. When melted, sprinkle in the flour. Cook, whisking constantly, until smooth and bubbly. Slowly add the stock, whisking constantly until smooth. Whisk in the milk.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103445\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103445\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shepherdspie-add-flour.jpg\" alt=\"Add the remaining 5 tbsp butter to the frying pan. When melted, sprinkle in the flour. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-flour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-flour-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-flour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-flour-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-flour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-flour-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the remaining 5 tbsp butter to the frying pan. When melted, sprinkle in the flour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103447\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103447\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shepherdspie-add-stock.jpg\" alt=\"Slowly add the stock, whisking constantly until smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-stock.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-stock-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-stock-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-stock-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-stock-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-stock-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slowly add the stock, whisking constantly until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103467\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103467\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shepherdspie-addmilk.jpg\" alt=\"Whisk in the milk.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-addmilk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-addmilk-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-addmilk-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-addmilk-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-addmilk-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-addmilk-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Whisk in the milk. \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 and reserved vegetables to the sauce. Stir to combine. Taste for salt and add more if necessary. Season with black pepper.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103450\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103450\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shepherdspie-add-veg1.jpg\" alt=\"Add the turkey and reserved vegetables to the sauce.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-veg1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-veg1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-veg1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-veg1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-veg1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-veg1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the turkey and reserved vegetables to the sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103456\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103456\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shepherdspie-on-stove.jpg\" alt=\"Stir to combine. Taste for salt and add more if necessary. Season with black pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-on-stove.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-on-stove-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-on-stove-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-on-stove-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-on-stove-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-on-stove-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir to combine. Taste for salt and add more if necessary. Season with black pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Put the warm potatoes in a bowl and if necessary, add enough milk to make them smooth and easy enough to handle with a spoon. Carefully add a dollop of warm potatoes on top of the turkey mixture, spreading it to the edges. Use fork tines to draw lines across the top (this will help add nice brownness and crispness to the potatoes). Sprinkle on the cold diced butter evenly over the top.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103446\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103446\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shepherdspie-add-potatoes.jpg\" alt=\"Dollop the warm potatoes on top of the turkey mixture, spreading it to the edges.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-potatoes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-potatoes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-potatoes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-potatoes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-potatoes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-potatoes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add a dollop of warm potatoes on top of the turkey mixture, spreading it to the edges. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103457\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103457\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shepherdspie-potatoes.jpg\" alt=\"Use fork tines to draw lines across the top. Sprinkle on the cold diced butter evenly over the top.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-potatoes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-potatoes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-potatoes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-potatoes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-potatoes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-potatoes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Use fork tines to draw lines across the top. Sprinkle on the cold diced butter evenly over the top. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>Bake until bubbly and the top is golden brown, about 20 minutes. Serve.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103454\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103454\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shepherdspie-final.jpg\" alt=\"Bake until bubbly and the top is golden brown, about 20 minutes. Serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until bubbly and the top is golden brown, about 20 minutes. Serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Thanksgiving Leftovers: Turkey and Monterey Jack Enchiladas with Green Tomatillo Sauce",
"title": "Thanksgiving Leftovers: Turkey and Monterey Jack Enchiladas with Green Tomatillo Sauce",
"headTitle": "Transform Your Thanksgiving Leftovers | Bay Area Bites | KQED Food",
"content": "\u003cp>One of my favorite ways to use up leftover turkey is to stuff them into enchiladas. Partly it’s because of my Texas background and I’ll find any excuse to make enchiladas. But the other reason is that a huge dish of enchiladas can easily feed a crowd, and the flavors couldn’t be further from Thanksgiving (and by this time you might be a bit tired of all that stuffing, gravy, and cranberry sauce).\u003c/p>\n\u003cp>Enchiladas take a bit of time, but you can always plan ahead and make the sauce in advance and freeze it for up to 3 months. Just thaw it and warm it in a saucepan when you are ready to assemble the enchiladas.\u003c/p>\n\u003cp>For ease, I’ve used canned whole tomatillos, but if you want to use fresh (and can find them at your local market), by all means use those! To prepare them for the sauce, husk them and rinse them, then put them in a saucepan and cover them with water. Add the garlic cloves and bring to a boil over high heat. Reduce the heat to medium and simmer for 10 minutes or until tender. Using a slotted spoon, transfer them to the blender. You can use the cooking water to thin the sauce if necessary.\u003c/p>\n\u003cp>I like serving each portion topped with shredded lettuce and sour cream (and maybe even some thinly sliced radishes and white onion), just for creaminess and texture. But any way you serve these, you really can’t go wrong.\u003c/p>\n\u003cfigure id=\"attachment_103513\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103513\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/enchiladas-sideview.jpg\" alt=\"Turkey and Monterey Jack Enchiladas with Green Tomatillo Sauce\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-sideview.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-sideview-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-sideview-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-sideview-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-sideview-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-sideview-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turkey and Monterey Jack Enchiladas with Green Tomatillo Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Turkey and Monterey Jack Enchiladas with Green Tomatillo Sauce\u003c/h3>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>For the tomatillo sauce\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 (12-oz) cans whole green tomatillos, drained\u003c/li>\n\u003cli>2 garlic cloves, peeled\u003c/li>\n\u003cli>2 serrano chiles (optional)\u003c/li>\n\u003cli>1 cup chopped cilantro\u003c/li>\n\u003cli>1 small yellow onion, chopped\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>For the enchiladas\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups shredded cooked turkey meat\u003c/li>\n\u003cli>1 1/2 cups shredded Monterey jack cheese\u003c/li>\n\u003cli>12 to 14 corn tortillas (each 6 inch diameter)\u003c/li>\n\u003cli>2 tbsp canola oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>For serving\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Shredded iceberg or romaine lettuce\u003c/li>\n\u003cli>Sour cream\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 sauce, add the tomatillos, garlic, chiles if using, cilantro, onion, and 1 tsp salt, and puree until smooth. Add some of the cooking liquid to thin the sauce if needed. Return the sauce to the saucepan over medium heat and simmer, stirring, until it thickens and darkens slightly in color, about 10 minutes. Season with salt to taste and set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103500\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103500\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/enchiladas-blender-before.jpg\" alt=\"To make the sauce, add the tomatillos, garlic, chiles if using, cilantro, onion, and 1 tsp salt, to a blender.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-before.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-before-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-before-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-before-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-before-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-before-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the sauce, add the tomatillos, garlic, chiles if using, cilantro, onion, and 1 tsp salt, to a blender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103502\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103502\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/enchiladas-blender.jpg\" alt=\"Puree until smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Puree until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103501\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103501\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/enchiladas-blender-pour.jpg\" alt=\"Return the sauce to the saucepan over medium heat and simmer while stirring until it thickens and darkens slightly in color, about 10 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-pour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-pour-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-pour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-pour-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-pour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-pour-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Return the sauce to the saucepan over medium heat and simmer, stirring, until it thickens and darkens slightly in color, about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 375°F. Spray a 9x13-inch dish with cooking spray. Spread 1 cup of the sauce into the bottom of the dish. In a bowl, stir together the turkey, cheese, and 1/2 cup sauce.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103514\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103514\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/enchiladas-tomatillo.jpg\" alt=\"In a bowl, stir together the turkey, cheese, and 1/2 cup sauce.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tomatillo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tomatillo-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tomatillo-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tomatillo-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tomatillo-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tomatillo-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, stir together the turkey, cheese, and 1/2 cup sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a heavy frying pan, warm the canola oil over medium-high heat. Place a few layers of paper towels on the countertop. Fry the tortillas, turning them after a few seconds, then transfer them (letting the excess oil drip off) to the paper towels. Blot dry.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103515\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103515\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/enchiladas-tortilla-fry.jpg\" alt=\"Fry the tortillas, turning them after a few seconds.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tortilla-fry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tortilla-fry-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tortilla-fry-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tortilla-fry-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tortilla-fry-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tortilla-fry-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fry the tortillas, turning them after a few seconds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Divide the turkey mixture between the tortillas and roll each one up tightly. Place in the baking dish. (These can be prepped up to 1–2 hours ahead.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103509\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103509\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/enchiladas-roll1.jpg\" alt=\"Divide the turkey mixture between the tortillas and roll each one up tightly. Place in the baking dish.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-roll1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-roll1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-roll1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-roll1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-roll1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-roll1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the turkey mixture between the tortillas and roll each one up tightly. Place in the baking dish. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Warm the remaining sauce. Pour the sauce over the enchiladas to generously coat them. Bake, uncovered, until bubbly and heated through, 20 to 30 minutes. Let sit for 5 minutes before serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103506\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103506\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/enchiladas-final.jpg\" alt=\"Pour the sauce over the enchiladas to generously coat them.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour the sauce over the enchiladas to generously coat them. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103505\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103505\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/enchiladas-closeup.jpg\" alt=\" Bake, uncovered, until bubbly and heated through, 20 to 30 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-closeup.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-closeup-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-closeup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-closeup-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-closeup-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-closeup-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake, uncovered, until bubbly and heated through, 20 to 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Make a big batch of these tomatillo-sauced cheese and turkey stuffed enchiladas and you might outshine your Thanksgiving meal. Your family will certainly thank you! ",
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"description": "Make a big batch of these tomatillo-sauced cheese and turkey stuffed enchiladas and you might outshine your Thanksgiving meal. Your family will certainly thank you! ",
"title": "Thanksgiving Leftovers: Turkey and Monterey Jack Enchiladas with Green Tomatillo Sauce | KQED",
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"headline": "Thanksgiving Leftovers: Turkey and Monterey Jack Enchiladas with Green Tomatillo Sauce",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>One of my favorite ways to use up leftover turkey is to stuff them into enchiladas. Partly it’s because of my Texas background and I’ll find any excuse to make enchiladas. But the other reason is that a huge dish of enchiladas can easily feed a crowd, and the flavors couldn’t be further from Thanksgiving (and by this time you might be a bit tired of all that stuffing, gravy, and cranberry sauce).\u003c/p>\n\u003cp>Enchiladas take a bit of time, but you can always plan ahead and make the sauce in advance and freeze it for up to 3 months. Just thaw it and warm it in a saucepan when you are ready to assemble the enchiladas.\u003c/p>\n\u003cp>For ease, I’ve used canned whole tomatillos, but if you want to use fresh (and can find them at your local market), by all means use those! To prepare them for the sauce, husk them and rinse them, then put them in a saucepan and cover them with water. Add the garlic cloves and bring to a boil over high heat. Reduce the heat to medium and simmer for 10 minutes or until tender. Using a slotted spoon, transfer them to the blender. You can use the cooking water to thin the sauce if necessary.\u003c/p>\n\u003cp>I like serving each portion topped with shredded lettuce and sour cream (and maybe even some thinly sliced radishes and white onion), just for creaminess and texture. But any way you serve these, you really can’t go wrong.\u003c/p>\n\u003cfigure id=\"attachment_103513\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103513\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/enchiladas-sideview.jpg\" alt=\"Turkey and Monterey Jack Enchiladas with Green Tomatillo Sauce\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-sideview.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-sideview-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-sideview-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-sideview-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-sideview-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-sideview-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turkey and Monterey Jack Enchiladas with Green Tomatillo Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Turkey and Monterey Jack Enchiladas with Green Tomatillo Sauce\u003c/h3>\n\u003cp>\u003cem>Makes 6 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>\u003cbr>\n\u003cstrong>\u003cem>For the tomatillo sauce\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 (12-oz) cans whole green tomatillos, drained\u003c/li>\n\u003cli>2 garlic cloves, peeled\u003c/li>\n\u003cli>2 serrano chiles (optional)\u003c/li>\n\u003cli>1 cup chopped cilantro\u003c/li>\n\u003cli>1 small yellow onion, chopped\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>For the enchiladas\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups shredded cooked turkey meat\u003c/li>\n\u003cli>1 1/2 cups shredded Monterey jack cheese\u003c/li>\n\u003cli>12 to 14 corn tortillas (each 6 inch diameter)\u003c/li>\n\u003cli>2 tbsp canola oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>For serving\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Shredded iceberg or romaine lettuce\u003c/li>\n\u003cli>Sour cream\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 sauce, add the tomatillos, garlic, chiles if using, cilantro, onion, and 1 tsp salt, and puree until smooth. Add some of the cooking liquid to thin the sauce if needed. Return the sauce to the saucepan over medium heat and simmer, stirring, until it thickens and darkens slightly in color, about 10 minutes. Season with salt to taste and set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103500\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103500\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/enchiladas-blender-before.jpg\" alt=\"To make the sauce, add the tomatillos, garlic, chiles if using, cilantro, onion, and 1 tsp salt, to a blender.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-before.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-before-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-before-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-before-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-before-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-before-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the sauce, add the tomatillos, garlic, chiles if using, cilantro, onion, and 1 tsp salt, to a blender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103502\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103502\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/enchiladas-blender.jpg\" alt=\"Puree until smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Puree until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103501\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103501\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/enchiladas-blender-pour.jpg\" alt=\"Return the sauce to the saucepan over medium heat and simmer while stirring until it thickens and darkens slightly in color, about 10 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-pour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-pour-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-pour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-pour-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-pour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-pour-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Return the sauce to the saucepan over medium heat and simmer, stirring, until it thickens and darkens slightly in color, about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 375°F. Spray a 9x13-inch dish with cooking spray. Spread 1 cup of the sauce into the bottom of the dish. In a bowl, stir together the turkey, cheese, and 1/2 cup sauce.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103514\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103514\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/enchiladas-tomatillo.jpg\" alt=\"In a bowl, stir together the turkey, cheese, and 1/2 cup sauce.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tomatillo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tomatillo-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tomatillo-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tomatillo-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tomatillo-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tomatillo-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, stir together the turkey, cheese, and 1/2 cup sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a heavy frying pan, warm the canola oil over medium-high heat. Place a few layers of paper towels on the countertop. Fry the tortillas, turning them after a few seconds, then transfer them (letting the excess oil drip off) to the paper towels. Blot dry.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103515\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103515\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/enchiladas-tortilla-fry.jpg\" alt=\"Fry the tortillas, turning them after a few seconds.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tortilla-fry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tortilla-fry-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tortilla-fry-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tortilla-fry-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tortilla-fry-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tortilla-fry-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fry the tortillas, turning them after a few seconds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Divide the turkey mixture between the tortillas and roll each one up tightly. Place in the baking dish. (These can be prepped up to 1–2 hours ahead.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103509\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103509\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/enchiladas-roll1.jpg\" alt=\"Divide the turkey mixture between the tortillas and roll each one up tightly. Place in the baking dish.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-roll1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-roll1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-roll1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-roll1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-roll1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-roll1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the turkey mixture between the tortillas and roll each one up tightly. Place in the baking dish. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Warm the remaining sauce. Pour the sauce over the enchiladas to generously coat them. Bake, uncovered, until bubbly and heated through, 20 to 30 minutes. Let sit for 5 minutes before serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103506\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103506\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/enchiladas-final.jpg\" alt=\"Pour the sauce over the enchiladas to generously coat them.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour the sauce over the enchiladas to generously coat them. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103505\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103505\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/enchiladas-closeup.jpg\" alt=\" Bake, uncovered, until bubbly and heated through, 20 to 30 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-closeup.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-closeup-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-closeup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-closeup-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-closeup-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-closeup-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake, uncovered, until bubbly and heated through, 20 to 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Thanksgiving Leftovers: Mexican Turkey Tortilla Soup with Lime and Chile",
"title": "Thanksgiving Leftovers: Mexican Turkey Tortilla Soup with Lime and Chile",
"headTitle": "Transform Your Thanksgiving Leftovers | Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_131384,bayareabites_119841' label='More Thanksgiving Recipes']\u003cbr>\nThis is one of my all-time favorite soups, because it has so many flavors and textures and is both comforting and warming, but not overly rich and heavy. The base contains a hefty amount of smoky chile powder and garlic, and plenty of tangy lime zest and juice plus fire-roasted tomatoes. Add some shredded turkey meat and fresh cilantro and you have a one-pot meal.\u003c/p>\n\u003cp>But as amazing as the base of the soup tastes, the true delight comes in the myriad toppings you can add to the soup. Crunchy tortilla chips, fresh crumbles or gooey shredded cheese, roasted chopped poblano peppers, cool creamy chunks of avocado, lime wedges--you are really only reined in by your imagination.\u003c/p>\n\u003cp>Once you make the soup and before you embellish it with all the toppings, you can store it in quart-sized containers in the freezer for a quick and easy weeknight meal.\u003c/p>\n\u003cfigure id=\"attachment_103546\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103546\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/tortillasoup-final1.jpg\" alt=\"Mexican Turkey Tortilla Soup with Lime and Chile\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mexican Turkey Tortilla Soup with Lime and Chile \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Mexican Turkey Tortilla Soup with Lime and Chile\u003c/h3>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 tbsp olive oil\u003c/li>\n\u003cli>1 small yellow onion, halved and thinly sliced\u003c/li>\n\u003cli>3 cloves garlic, minced\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>1 tbsp chili powder\u003c/li>\n\u003cli>1 tsp ground cumin\u003c/li>\n\u003cli>Finely grated zest and juice of 1 lime\u003c/li>\n\u003cli>1 (15 oz) can fire-roasted diced tomatoes, with juices\u003c/li>\n\u003cli>5–6 cups turkey stock or low-sodium chicken broth\u003c/li>\n\u003cli>2 cups shredded cooked turkey meat\u003c/li>\n\u003cli>1/4 cup chopped fresh cilantro, plus more for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>For serving\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Diced avocado, crumbled queso fresco or feta cheese, tortilla chips, and/or lime wedges\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>In a large saucepan over medium heat, warm the olive oil. Add the onion, garlic and a pinch of salt and cook until tender, about 5 minutes. Add the chile powder and cumin and stir until fragrant, about 10 seconds. Add the lime zest and juice, tomatoes and their juices and the broth. Simmer for 10 minutes. Add the turkey and cilantro and simmer until warmed through.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103552\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103552\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/tortilla-soup-spices.jpg\" alt=\"Add the onion and garlic and a pinch of salt and cook until tender, about 5 minutes. Add the chile powder and cumin and stir until fragrant, about 10 seconds.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-spices.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-spices-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-spices-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-spices-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-spices-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-spices-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the onion and garlic and a pinch of salt and cook until tender, about 5 minutes. Add the chile powder and cumin and stir until fragrant, about 10 seconds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103550\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103550\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/tortilla-soup-chix-stock.jpg\" alt=\"Add the lime zest and juice, tomatoes and their juices and the broth. Simmer for 10 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-chix-stock.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-chix-stock-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-chix-stock-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-chix-stock-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-chix-stock-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-chix-stock-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the lime zest and juice, tomatoes and their juices and the broth. Simmer for 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103553\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103553\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/tortilla-soup-turkey.jpg\" alt=\"Add the turkey to the soup.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-turkey.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-turkey-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-turkey-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-turkey-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-turkey-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-turkey-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the turkey to the soup. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103551\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103551\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/tortilla-soup-pot.jpg\" alt=\"Add cilantro and simmer until warmed through.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-pot-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-pot-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-pot-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add cilantro and simmer until warmed through. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>Serve bowlfuls, garnished with plenty of avocado, queso fresco, crushed tortilla chips and lime wedges on the side.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103530\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103530\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/tortillasoup-final.jpg\" alt=\"Serve bowlfuls, garnished with plenty of avocado, queso fresco, crushed tortilla chips and lime wedges on the side.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve bowlfuls, garnished with plenty of avocado, queso fresco, crushed tortilla chips and lime wedges on the side. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "The bright flavors of lime and chile make this brothy Mexican-style soup a welcome change from heavy holiday foods. Plus it’s a great way to use up leftover turkey!",
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"description": "The bright flavors of lime and chile make this brothy Mexican-style soup a welcome change from heavy holiday foods. Plus it’s a great way to use up leftover turkey!",
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"source": "Thanksgiving Recipes",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThis is one of my all-time favorite soups, because it has so many flavors and textures and is both comforting and warming, but not overly rich and heavy. The base contains a hefty amount of smoky chile powder and garlic, and plenty of tangy lime zest and juice plus fire-roasted tomatoes. Add some shredded turkey meat and fresh cilantro and you have a one-pot meal.\u003c/p>\n\u003cp>But as amazing as the base of the soup tastes, the true delight comes in the myriad toppings you can add to the soup. Crunchy tortilla chips, fresh crumbles or gooey shredded cheese, roasted chopped poblano peppers, cool creamy chunks of avocado, lime wedges--you are really only reined in by your imagination.\u003c/p>\n\u003cp>Once you make the soup and before you embellish it with all the toppings, you can store it in quart-sized containers in the freezer for a quick and easy weeknight meal.\u003c/p>\n\u003cfigure id=\"attachment_103546\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103546\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/tortillasoup-final1.jpg\" alt=\"Mexican Turkey Tortilla Soup with Lime and Chile\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mexican Turkey Tortilla Soup with Lime and Chile \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Mexican Turkey Tortilla Soup with Lime and Chile\u003c/h3>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 tbsp olive oil\u003c/li>\n\u003cli>1 small yellow onion, halved and thinly sliced\u003c/li>\n\u003cli>3 cloves garlic, minced\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>1 tbsp chili powder\u003c/li>\n\u003cli>1 tsp ground cumin\u003c/li>\n\u003cli>Finely grated zest and juice of 1 lime\u003c/li>\n\u003cli>1 (15 oz) can fire-roasted diced tomatoes, with juices\u003c/li>\n\u003cli>5–6 cups turkey stock or low-sodium chicken broth\u003c/li>\n\u003cli>2 cups shredded cooked turkey meat\u003c/li>\n\u003cli>1/4 cup chopped fresh cilantro, plus more for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>For serving\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Diced avocado, crumbled queso fresco or feta cheese, tortilla chips, and/or lime wedges\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>In a large saucepan over medium heat, warm the olive oil. Add the onion, garlic and a pinch of salt and cook until tender, about 5 minutes. Add the chile powder and cumin and stir until fragrant, about 10 seconds. Add the lime zest and juice, tomatoes and their juices and the broth. Simmer for 10 minutes. Add the turkey and cilantro and simmer until warmed through.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103552\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103552\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/tortilla-soup-spices.jpg\" alt=\"Add the onion and garlic and a pinch of salt and cook until tender, about 5 minutes. Add the chile powder and cumin and stir until fragrant, about 10 seconds.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-spices.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-spices-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-spices-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-spices-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-spices-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-spices-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the onion and garlic and a pinch of salt and cook until tender, about 5 minutes. Add the chile powder and cumin and stir until fragrant, about 10 seconds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103550\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103550\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/tortilla-soup-chix-stock.jpg\" alt=\"Add the lime zest and juice, tomatoes and their juices and the broth. Simmer for 10 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-chix-stock.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-chix-stock-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-chix-stock-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-chix-stock-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-chix-stock-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-chix-stock-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the lime zest and juice, tomatoes and their juices and the broth. Simmer for 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103553\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103553\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/tortilla-soup-turkey.jpg\" alt=\"Add the turkey to the soup.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-turkey.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-turkey-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-turkey-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-turkey-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-turkey-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-turkey-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the turkey to the soup. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103551\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103551\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/tortilla-soup-pot.jpg\" alt=\"Add cilantro and simmer until warmed through.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-pot-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-pot-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-pot-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add cilantro and simmer until warmed through. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>Serve bowlfuls, garnished with plenty of avocado, queso fresco, crushed tortilla chips and lime wedges on the side.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103530\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103530\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/tortillasoup-final.jpg\" alt=\"Serve bowlfuls, garnished with plenty of avocado, queso fresco, crushed tortilla chips and lime wedges on the side.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve bowlfuls, garnished with plenty of avocado, queso fresco, crushed tortilla chips and lime wedges on the side. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Beak-to-Tail Eating: Make a Big Pot of Thanksgiving Turkey Stock",
"title": "Beak-to-Tail Eating: Make a Big Pot of Thanksgiving Turkey Stock",
"headTitle": "Transform Your Thanksgiving Leftovers | Bay Area Bites | KQED Food",
"content": "\u003cp>Once The Big Feast is over, the dishes are cleared, all of the leftovers are put away, and you’ve picked as much meat as you can off the turkey -- toss that turkey carcass into your biggest soup pot. Add a few vegetables, cover it with water, then let it simmer away while you relax, have a glass of wine, play cards, or read a book. The result: a deeply flavored stock that you can use for soups, stews, gravies, sauces, and more.\u003c/p>\n\u003cp>Use vegetable scraps that you’ve saved while preparing Thanksgiving dinner, like onion peels, carrot peels, and the tops off the celery stalks. Add other aromatics too, like parsley stems, whole peppercorns, or even sweet potato. Avoid overly powerful flavors like cabbages.\u003c/p>\n\u003cp>Simmering without stirring for many hours will render a rich, full-bodied stock. Once it's ready, use a slotted spoon to transfer the solids to a fine-mesh sieve set over a large mixing bowl. Press on the solids to remove as much liquid as possible, then discard them in the compost. Pour the remaining stock through the sieve to remove any other solids. If you want a perfectly clear stock, line the sieve with cheesecloth before straining it.\u003c/p>\n\u003cp>Let the stock cool completely before transferring it to airtight containers. I like to use quart-sized containers that are perfect for stacking in the freezer. Don’t forget to label the stock with the name and date, and try to use it within 3 months.\u003c/p>\n\u003cfigure id=\"attachment_103485\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103485\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stock-prep.jpg\" alt=\"Prep the vegetables and add to the stock pot with the turkey carcass.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-prep.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-prep-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-prep-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-prep-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-prep-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-prep-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prep the vegetables and add to the stock pot with the turkey carcass. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Turkey Stock\u003c/h3>\n\u003cp>\u003cem>Makes 2 to 3 quarts stock\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 roasted turkey carcass (plus roasted vegetables if applicable)\u003c/li>\n\u003cli>1 large yellow onion, cut into chunks\u003c/li>\n\u003cli>2 carrots, scrubbed and roughly chopped\u003c/li>\n\u003cli>2 stalks celery, roughly chopped\u003c/li>\n\u003cli>Kosher salt\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 large stockpot, add the turkey and roasted vegetables, the onion, carrots, celery, and parsley. Fill the pot with water to cover the ingredients by 1 inch. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let simmer, partially covered, for 3 hours. During cooking, skim any foam off the top of the broth, but otherwise don’t stir it.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103488\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103488\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stock-start-cooking4.jpg\" alt=\"In a large stockpot, add the turkey and roasted vegetables, the onion, carrots, celery, and parsley.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-start-cooking4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-start-cooking4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-start-cooking4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-start-cooking4-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-start-cooking4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-start-cooking4-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large stockpot, add the turkey and roasted vegetables, the onion, carrots, celery, and parsley. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103477\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103477\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stock-cooking2.jpg\" alt=\"Bring the mixture to a boil over medium-high heat.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooking2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooking2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooking2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooking2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooking2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooking2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bring the mixture to a boil over medium-high heat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103475\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103475\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stock-cooked1.jpg\" alt=\"Reduce the heat to low and let simmer, partially covered, for 3 hours.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooked1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooked1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooked1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooked1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooked1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooked1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Reduce the heat to low and let simmer, partially covered, 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>Strain the mixture, pressing on the solids with the back of a large spoon or rubber spatula. Taste the stock and season lightly with salt if needed. Pour the stock into airtight containers, let cool completely, then refrigerate until cold. The stock can be refrigerated for up to 5 days or frozen for up to 3 months.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103483\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103483\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stock-pour-final1.jpg\" alt=\"Strain the mixture.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-pour-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-pour-final1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-pour-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-pour-final1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-pour-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-pour-final1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Strain the mixture. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103479\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103479\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stock-final.jpg\" alt=\"Taste the stock and season lightly with salt if needed. Pour the stock into airtight containers, let cool completely, then refrigerate until cold.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Taste the stock and season lightly with salt if needed. Pour the stock into airtight containers, let cool completely, then refrigerate until cold. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Don’t toss out that turkey carcass yet! Get every last bit of flavor out of your bird by slowly simmering it on the stovetop and making a delicious, rich stock that you can use for months.",
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"description": "Don’t toss out that turkey carcass yet! Get every last bit of flavor out of your bird by slowly simmering it on the stovetop and making a delicious, rich stock that you can use for months.",
"title": "Beak-to-Tail Eating: Make a Big Pot of Thanksgiving Turkey Stock | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Once The Big Feast is over, the dishes are cleared, all of the leftovers are put away, and you’ve picked as much meat as you can off the turkey -- toss that turkey carcass into your biggest soup pot. Add a few vegetables, cover it with water, then let it simmer away while you relax, have a glass of wine, play cards, or read a book. The result: a deeply flavored stock that you can use for soups, stews, gravies, sauces, and more.\u003c/p>\n\u003cp>Use vegetable scraps that you’ve saved while preparing Thanksgiving dinner, like onion peels, carrot peels, and the tops off the celery stalks. Add other aromatics too, like parsley stems, whole peppercorns, or even sweet potato. Avoid overly powerful flavors like cabbages.\u003c/p>\n\u003cp>Simmering without stirring for many hours will render a rich, full-bodied stock. Once it's ready, use a slotted spoon to transfer the solids to a fine-mesh sieve set over a large mixing bowl. Press on the solids to remove as much liquid as possible, then discard them in the compost. Pour the remaining stock through the sieve to remove any other solids. If you want a perfectly clear stock, line the sieve with cheesecloth before straining it.\u003c/p>\n\u003cp>Let the stock cool completely before transferring it to airtight containers. I like to use quart-sized containers that are perfect for stacking in the freezer. Don’t forget to label the stock with the name and date, and try to use it within 3 months.\u003c/p>\n\u003cfigure id=\"attachment_103485\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103485\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stock-prep.jpg\" alt=\"Prep the vegetables and add to the stock pot with the turkey carcass.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-prep.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-prep-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-prep-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-prep-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-prep-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-prep-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prep the vegetables and add to the stock pot with the turkey carcass. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Turkey Stock\u003c/h3>\n\u003cp>\u003cem>Makes 2 to 3 quarts stock\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 roasted turkey carcass (plus roasted vegetables if applicable)\u003c/li>\n\u003cli>1 large yellow onion, cut into chunks\u003c/li>\n\u003cli>2 carrots, scrubbed and roughly chopped\u003c/li>\n\u003cli>2 stalks celery, roughly chopped\u003c/li>\n\u003cli>Kosher salt\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 large stockpot, add the turkey and roasted vegetables, the onion, carrots, celery, and parsley. Fill the pot with water to cover the ingredients by 1 inch. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let simmer, partially covered, for 3 hours. During cooking, skim any foam off the top of the broth, but otherwise don’t stir it.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103488\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103488\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stock-start-cooking4.jpg\" alt=\"In a large stockpot, add the turkey and roasted vegetables, the onion, carrots, celery, and parsley.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-start-cooking4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-start-cooking4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-start-cooking4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-start-cooking4-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-start-cooking4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-start-cooking4-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large stockpot, add the turkey and roasted vegetables, the onion, carrots, celery, and parsley. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103477\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103477\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stock-cooking2.jpg\" alt=\"Bring the mixture to a boil over medium-high heat.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooking2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooking2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooking2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooking2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooking2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooking2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bring the mixture to a boil over medium-high heat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103475\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103475\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stock-cooked1.jpg\" alt=\"Reduce the heat to low and let simmer, partially covered, for 3 hours.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooked1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooked1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooked1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooked1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooked1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooked1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Reduce the heat to low and let simmer, partially covered, 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>Strain the mixture, pressing on the solids with the back of a large spoon or rubber spatula. Taste the stock and season lightly with salt if needed. Pour the stock into airtight containers, let cool completely, then refrigerate until cold. The stock can be refrigerated for up to 5 days or frozen for up to 3 months.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103483\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103483\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stock-pour-final1.jpg\" alt=\"Strain the mixture.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-pour-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-pour-final1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-pour-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-pour-final1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-pour-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-pour-final1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Strain the mixture. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103479\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103479\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stock-final.jpg\" alt=\"Taste the stock and season lightly with salt if needed. Pour the stock into airtight containers, let cool completely, then refrigerate until cold.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Taste the stock and season lightly with salt if needed. Pour the stock into airtight containers, let cool completely, then refrigerate until cold. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Thanksgiving Starter: Creamy Roasted Butternut Squash Soup with Apples and Ginger",
"title": "Thanksgiving Starter: Creamy Roasted Butternut Squash Soup with Apples and Ginger",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>I love starting an elegant dinner or holiday meal with a small bowl of soup, just to get everyone’s appetites revved up. It doesn’t need to be anything elaborate, and I tend to steer away from anything heavy or overly rich since there is a big meal ahead. But something gorgeous, smooth and silky, with loads of flavor, is just the ticket. I prefer to serve soups that are filled with seasonal vegetables, and at this time of year, there's nothing more seasonal and more universally friendly (read: kid-and-picky-family-eater-friendly) than a simple yet seductive bowl of creamy butternut squash soup.\u003c/p>\n\u003cp>Just to make this a little more special than your everyday butternut squash soup—and I daresay that this could be eaten every day and anytime you want a nice, warm utterly delicious bowl of soup—I added a few tart apples, plenty of fresh ginger root, and a dash of cream.\u003c/p>\n\u003cp>For a big gathering, serve this as passed appetizers in shot glasses, topped with a little dollop of crème fraiche and chopped fresh herbs for garnish.\u003c/p>\n\u003cfigure id=\"attachment_103304\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103304\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-peel-squash.jpg\" alt=\"Peel the butternut squash\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-peel-squash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-peel-squash-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-peel-squash-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-peel-squash-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-peel-squash-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-peel-squash-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peel the butternut squash \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Roasted Butternut Squash Soup with Apples and Ginger\u003c/h3>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 1/2 to 3 lb butternut squash, peeled, seeded, and cut into 1-inch cubes\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>2 tbsp unsalted butter\u003c/li>\n\u003cli>1 medium yellow onion, diced\u003c/li>\n\u003cli>2 tart apples, peeled, cored and chopped\u003c/li>\n\u003cli>2 teaspoons grated fresh ginger\u003c/li>\n\u003cli>3 1/2 cups chicken stock, plus more as needed\u003c/li>\n\u003cli>1/2 cup heavy cream\u003c/li>\n\u003cli>Crème fraiche, for serving\u003c/li>\n\u003cli>Finely chopped fresh flat-leaf parsley leaves, for serving\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_103288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103288\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-clean-squash.jpg\" alt=\"Slice the squash horizontally and scoop out the seeds. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-clean-squash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-clean-squash-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-clean-squash-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-clean-squash-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-clean-squash-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-clean-squash-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice the squash horizontally and scoop out the seeds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103295\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103295\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-cut-squash2.jpg\" alt=\"Slice squash into 1-inch cubes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-squash2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-squash2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-squash2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-squash2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-squash2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-squash2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice squash into 1-inch cubes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103287\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103287\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-chop-onion.jpg\" alt=\"Dice onion.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-chop-onion.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-chop-onion-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-chop-onion-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-chop-onion-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-chop-onion-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-chop-onion-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dice onion. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103292\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103292\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-cut-apples.jpg\" alt=\"Peel, core and chop apples.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-apples.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-apples-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-apples-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-apples-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-apples-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-apples-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peel, core and chop apples. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103296\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103296\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-grate-ginger.jpg\" alt=\"Grate ginger.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-grate-ginger.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-grate-ginger-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-grate-ginger-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-grate-ginger-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-grate-ginger-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-grate-ginger-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grate ginger. \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>Preheat the oven to 450F. Place the butternut squash on a rimmed baking sheet and toss with a drizzle of olive oil and sprinkle with kosher salt. Roast, turning occasionally, until tender, about 30 to 40 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103301\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103301\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash.jpg\" alt=\"Place the butternut squash on a rimmed baking sheet and toss with a drizzle of olive oil and sprinkle with kosher salt. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the butternut squash on a rimmed baking sheet and toss with a drizzle of olive oil and sprinkle with kosher salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103290\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-cooked-squash.jpg\" alt=\"Roast, turning occasionally, until tender, about 30 to 40 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-squash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-squash-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-squash-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-squash-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-squash-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-squash-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast, turning occasionally, until tender, about 30 to 40 minutes. \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, wide saucepan, melt the butter over medium heat. Add a glug of olive oil and the onion, apples, and ginger and cook, stirring, until tender. Stir in the roasted squash, chicken stock, and cream.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103291\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103291\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-cooked-veg.jpg\" alt=\"Add a glug of olive oil and the onion, apples, and ginger and cook, stirring, until tender.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-veg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-veg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-veg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add a glug of olive oil and the onion, apples, and ginger and cook, stirring, until tender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103283\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103283\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-add-liquid.jpg\" alt=\"Stir in the roasted squash, chicken stock, and cream.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-add-liquid.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-add-liquid-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-add-liquid-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-add-liquid-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-add-liquid-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-add-liquid-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the roasted squash, chicken stock, and cream. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In batches if necessary, ladle the soup mixture into a blender and puree until silky smooth. Add enough additional chicken stock as needed to produce an even consistency. Return to the saucepan and re-warm the soup until hot.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103286\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103286\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-blend1.jpg\" alt=\"Ladle the soup mixture into a blender and puree until silky smooth. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-blend1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-blend1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-blend1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-blend1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-blend1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-blend1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ladle the soup mixture into a blender and puree until silky smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103297\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103297\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-kim-blending.jpg\" alt=\"Add enough additional chicken stock as needed to make a smooth consistency.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-kim-blending.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-kim-blending-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-kim-blending-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-kim-blending-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-kim-blending-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-kim-blending-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add enough additional chicken stock as needed to make a smooth consistency. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Top each portion with a dollop of crème fraiche and a sprinkle of parsley and serve at once.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103277\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103277\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1.jpg\" alt=\"Top each portion with a dollop of crème fraiche and a sprinkle of parsley and serve at once.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top each portion with a dollop of crème fraiche and a sprinkle of parsley 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": "Start your Thanksgiving meal off right with this velvety soup made from seasonal butternut squash, tart apples, spicy ginger, and a dash of cream. ",
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"description": "Start your Thanksgiving meal off right with this velvety soup made from seasonal butternut squash, tart apples, spicy ginger, and a dash of cream. ",
"title": "Thanksgiving Starter: Creamy Roasted Butternut Squash Soup with Apples and Ginger | KQED",
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"headline": "Thanksgiving Starter: Creamy Roasted Butternut Squash Soup with Apples and Ginger",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I love starting an elegant dinner or holiday meal with a small bowl of soup, just to get everyone’s appetites revved up. It doesn’t need to be anything elaborate, and I tend to steer away from anything heavy or overly rich since there is a big meal ahead. But something gorgeous, smooth and silky, with loads of flavor, is just the ticket. I prefer to serve soups that are filled with seasonal vegetables, and at this time of year, there's nothing more seasonal and more universally friendly (read: kid-and-picky-family-eater-friendly) than a simple yet seductive bowl of creamy butternut squash soup.\u003c/p>\n\u003cp>Just to make this a little more special than your everyday butternut squash soup—and I daresay that this could be eaten every day and anytime you want a nice, warm utterly delicious bowl of soup—I added a few tart apples, plenty of fresh ginger root, and a dash of cream.\u003c/p>\n\u003cp>For a big gathering, serve this as passed appetizers in shot glasses, topped with a little dollop of crème fraiche and chopped fresh herbs for garnish.\u003c/p>\n\u003cfigure id=\"attachment_103304\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103304\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-peel-squash.jpg\" alt=\"Peel the butternut squash\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-peel-squash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-peel-squash-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-peel-squash-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-peel-squash-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-peel-squash-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-peel-squash-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peel the butternut squash \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Roasted Butternut Squash Soup with Apples and Ginger\u003c/h3>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 1/2 to 3 lb butternut squash, peeled, seeded, and cut into 1-inch cubes\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>2 tbsp unsalted butter\u003c/li>\n\u003cli>1 medium yellow onion, diced\u003c/li>\n\u003cli>2 tart apples, peeled, cored and chopped\u003c/li>\n\u003cli>2 teaspoons grated fresh ginger\u003c/li>\n\u003cli>3 1/2 cups chicken stock, plus more as needed\u003c/li>\n\u003cli>1/2 cup heavy cream\u003c/li>\n\u003cli>Crème fraiche, for serving\u003c/li>\n\u003cli>Finely chopped fresh flat-leaf parsley leaves, for serving\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_103288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103288\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-clean-squash.jpg\" alt=\"Slice the squash horizontally and scoop out the seeds. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-clean-squash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-clean-squash-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-clean-squash-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-clean-squash-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-clean-squash-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-clean-squash-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice the squash horizontally and scoop out the seeds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103295\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103295\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-cut-squash2.jpg\" alt=\"Slice squash into 1-inch cubes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-squash2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-squash2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-squash2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-squash2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-squash2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-squash2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice squash into 1-inch cubes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103287\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103287\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-chop-onion.jpg\" alt=\"Dice onion.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-chop-onion.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-chop-onion-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-chop-onion-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-chop-onion-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-chop-onion-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-chop-onion-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dice onion. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103292\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103292\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-cut-apples.jpg\" alt=\"Peel, core and chop apples.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-apples.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-apples-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-apples-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-apples-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-apples-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-apples-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peel, core and chop apples. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103296\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103296\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-grate-ginger.jpg\" alt=\"Grate ginger.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-grate-ginger.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-grate-ginger-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-grate-ginger-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-grate-ginger-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-grate-ginger-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-grate-ginger-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grate ginger. \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>Preheat the oven to 450F. Place the butternut squash on a rimmed baking sheet and toss with a drizzle of olive oil and sprinkle with kosher salt. Roast, turning occasionally, until tender, about 30 to 40 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103301\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103301\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash.jpg\" alt=\"Place the butternut squash on a rimmed baking sheet and toss with a drizzle of olive oil and sprinkle with kosher salt. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the butternut squash on a rimmed baking sheet and toss with a drizzle of olive oil and sprinkle with kosher salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103290\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-cooked-squash.jpg\" alt=\"Roast, turning occasionally, until tender, about 30 to 40 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-squash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-squash-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-squash-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-squash-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-squash-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-squash-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast, turning occasionally, until tender, about 30 to 40 minutes. \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, wide saucepan, melt the butter over medium heat. Add a glug of olive oil and the onion, apples, and ginger and cook, stirring, until tender. Stir in the roasted squash, chicken stock, and cream.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103291\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103291\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-cooked-veg.jpg\" alt=\"Add a glug of olive oil and the onion, apples, and ginger and cook, stirring, until tender.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-veg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-veg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-veg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add a glug of olive oil and the onion, apples, and ginger and cook, stirring, until tender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103283\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103283\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-add-liquid.jpg\" alt=\"Stir in the roasted squash, chicken stock, and cream.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-add-liquid.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-add-liquid-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-add-liquid-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-add-liquid-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-add-liquid-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-add-liquid-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the roasted squash, chicken stock, and cream. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In batches if necessary, ladle the soup mixture into a blender and puree until silky smooth. Add enough additional chicken stock as needed to produce an even consistency. Return to the saucepan and re-warm the soup until hot.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103286\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103286\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-blend1.jpg\" alt=\"Ladle the soup mixture into a blender and puree until silky smooth. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-blend1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-blend1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-blend1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-blend1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-blend1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-blend1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ladle the soup mixture into a blender and puree until silky smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103297\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103297\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-kim-blending.jpg\" alt=\"Add enough additional chicken stock as needed to make a smooth consistency.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-kim-blending.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-kim-blending-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-kim-blending-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-kim-blending-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-kim-blending-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-kim-blending-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add enough additional chicken stock as needed to make a smooth consistency. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Top each portion with a dollop of crème fraiche and a sprinkle of parsley and serve at once.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103277\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103277\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1.jpg\" alt=\"Top each portion with a dollop of crème fraiche and a sprinkle of parsley and serve at once.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top each portion with a dollop of crème fraiche and a sprinkle of parsley 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 Leftovers: Morning-After Turkey Breakfast Hash with Sweet Potatoes, Roasted Peppers (and a Fried Egg!)",
"title": "Thanksgiving Leftovers: Morning-After Turkey Breakfast Hash with Sweet Potatoes, Roasted Peppers (and a Fried Egg!)",
"headTitle": "Transform Your Thanksgiving Leftovers | Bay Area Bites | KQED Food",
"content": "\u003cp>For many folks, Thanksgiving doesn’t end on Thursday. With family and friends in town, you might be looking for a quick and easy way to deliciously feed the masses! Enter this crowd-pleasing hash recipe. I mean, who doesn’t like a good hash?\u003c/p>\n\u003cp>With a mix of roasted sweet potatoes, Yukon gold potatoes, sweet roasted red peppers, corn, and cilantro, this is a whole new way to eat turkey for breakfast. It’s terrific on its own, or top each portion off with a fried egg. Put out bowls of plain yogurt and lime wedges, and you have yourself a brunch-time party. Especially if you serve this with mimosas!\u003c/p>\n\u003cp>This hash is also easy to personalize with other leftovers from your Thanksgiving feast. Add a few roasted Brussels sprouts or cauliflower if you like, and carrots or other root vegetables would be right at home here.\u003c/p>\n\u003cp>If you really do have masses to feed, double the recipe.\u003c/p>\n\u003cfigure id=\"attachment_103066\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103066\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-hash-pop-egg.jpg\" alt=\"Serve the hash topped with a fried egg.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-pop-egg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-pop-egg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-pop-egg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-pop-egg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-pop-egg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-pop-egg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the hash topped with a fried egg. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Morning-After Turkey Hash with Sweet Potatoes, Roasted Peppers (and a Fried Egg!)\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 6 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 orange sweet potatoes, peeled and cut into small pieces\u003c/li>\n\u003cli>1 lb Yukon gold potatoes, peeled and cut into small pieces\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1 yellow onion, finely chopped\u003c/li>\n\u003cli>1 tsp ground cumin\u003c/li>\n\u003cli>1/2 cup fresh or thawed frozen corn kernels\u003c/li>\n\u003cli>2 cups chopped cooked turkey meat\u003c/li>\n\u003cli>4 oz jar diced pimiento peppers or chopped roasted red bell pepper\u003c/li>\n\u003cli>1/4 cup chopped cilantro, plus more for garnish\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_103065\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103065\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-hash-peel-potatoes.jpg\" alt=\"Peel the potatoes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-peel-potatoes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-peel-potatoes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-peel-potatoes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-peel-potatoes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-peel-potatoes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-peel-potatoes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peel the potatoes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103063\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103063\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-hash-diced-potatoes.jpg\" alt=\"Dice the potatoes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-diced-potatoes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-diced-potatoes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-diced-potatoes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-diced-potatoes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-diced-potatoes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-diced-potatoes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dice the potatoes. \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>Preheat oven to 400°F. On a rimmed baking sheet, toss the sweet potatoes and Yukon gold potatoes with a drizzle of olive oil and sprinkle with salt. Roast until tender and brown, stirring occasionally, about 30 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103061\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103061\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-hash-cooked-potatoes.jpg\" alt=\"Roast the potatoes until tender and brown.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-cooked-potatoes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-cooked-potatoes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-cooked-potatoes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-cooked-potatoes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-cooked-potatoes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-cooked-potatoes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast the potatoes until tender and brown. \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 large frying pan over medium heat, warm 1 tbsp oil. Add the onion and cook, stirring occasionally, until golden, about 10 minutes. Stir in the cumin, corn, turkey, and pepper and cook until heated through, about 5 minutes. Add the roasted potatoes and cilantro and stir to combine. Season with salt and pepper.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103060\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103060\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-hash-add-turkey.jpg\" alt=\"Add the onion and cook, stirring occasionally, until golden, about 10 minutes. Stir in the cumin, corn, turkey, and pepper and cook until heated through, about 5 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-add-turkey.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-add-turkey-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-add-turkey-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-add-turkey-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-add-turkey-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-add-turkey-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the onion and cook, stirring occasionally, until golden, about 10 minutes. Stir in the cumin, corn, turkey, and pepper and cook until heated through, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103064\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103064\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-hash-mix-together.jpg\" alt=\"Add the roasted potatoes and stir to combine. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-mix-together.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-mix-together-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-mix-together-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-mix-together-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-mix-together-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-mix-together-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the roasted potatoes and stir to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>Serve the hash with a dollop of yogurt, a sprinkle of cilantro, and the lime wedges. Or top each portion with a fried egg.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103074\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103074\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-hash-popped-egg.jpg\" alt=\"Serve the hash topped with a fried egg.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-popped-egg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-popped-egg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-popped-egg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-popped-egg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-popped-egg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-popped-egg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the hash topped with a fried egg. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Turkey for breakfast? Use up your leftovers with this heavenly hash--a delicious combination of root veggies, spices, roasted peppers, and corn--and top it all off with a fried egg.",
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"description": "Turkey for breakfast? Use up your leftovers with this heavenly hash--a delicious combination of root veggies, spices, roasted peppers, and corn--and top it all off with a fried egg.",
"title": "Thanksgiving Leftovers: Morning-After Turkey Breakfast Hash with Sweet Potatoes, Roasted Peppers (and a Fried Egg!) | KQED",
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"headline": "Thanksgiving Leftovers: Morning-After Turkey Breakfast Hash with Sweet Potatoes, Roasted Peppers (and a Fried Egg!)",
"datePublished": "2015-11-14T06:00:07-08:00",
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"source": "Thanksgiving Recipes",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>For many folks, Thanksgiving doesn’t end on Thursday. With family and friends in town, you might be looking for a quick and easy way to deliciously feed the masses! Enter this crowd-pleasing hash recipe. I mean, who doesn’t like a good hash?\u003c/p>\n\u003cp>With a mix of roasted sweet potatoes, Yukon gold potatoes, sweet roasted red peppers, corn, and cilantro, this is a whole new way to eat turkey for breakfast. It’s terrific on its own, or top each portion off with a fried egg. Put out bowls of plain yogurt and lime wedges, and you have yourself a brunch-time party. Especially if you serve this with mimosas!\u003c/p>\n\u003cp>This hash is also easy to personalize with other leftovers from your Thanksgiving feast. Add a few roasted Brussels sprouts or cauliflower if you like, and carrots or other root vegetables would be right at home here.\u003c/p>\n\u003cp>If you really do have masses to feed, double the recipe.\u003c/p>\n\u003cfigure id=\"attachment_103066\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103066\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-hash-pop-egg.jpg\" alt=\"Serve the hash topped with a fried egg.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-pop-egg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-pop-egg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-pop-egg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-pop-egg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-pop-egg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-pop-egg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the hash topped with a fried egg. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Morning-After Turkey Hash with Sweet Potatoes, Roasted Peppers (and a Fried Egg!)\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 6 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 orange sweet potatoes, peeled and cut into small pieces\u003c/li>\n\u003cli>1 lb Yukon gold potatoes, peeled and cut into small pieces\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1 yellow onion, finely chopped\u003c/li>\n\u003cli>1 tsp ground cumin\u003c/li>\n\u003cli>1/2 cup fresh or thawed frozen corn kernels\u003c/li>\n\u003cli>2 cups chopped cooked turkey meat\u003c/li>\n\u003cli>4 oz jar diced pimiento peppers or chopped roasted red bell pepper\u003c/li>\n\u003cli>1/4 cup chopped cilantro, plus more for garnish\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_103065\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103065\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-hash-peel-potatoes.jpg\" alt=\"Peel the potatoes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-peel-potatoes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-peel-potatoes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-peel-potatoes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-peel-potatoes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-peel-potatoes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-peel-potatoes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peel the potatoes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103063\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103063\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-hash-diced-potatoes.jpg\" alt=\"Dice the potatoes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-diced-potatoes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-diced-potatoes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-diced-potatoes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-diced-potatoes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-diced-potatoes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-diced-potatoes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dice the potatoes. \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>Preheat oven to 400°F. On a rimmed baking sheet, toss the sweet potatoes and Yukon gold potatoes with a drizzle of olive oil and sprinkle with salt. Roast until tender and brown, stirring occasionally, about 30 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103061\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103061\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-hash-cooked-potatoes.jpg\" alt=\"Roast the potatoes until tender and brown.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-cooked-potatoes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-cooked-potatoes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-cooked-potatoes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-cooked-potatoes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-cooked-potatoes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-cooked-potatoes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast the potatoes until tender and brown. \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 large frying pan over medium heat, warm 1 tbsp oil. Add the onion and cook, stirring occasionally, until golden, about 10 minutes. Stir in the cumin, corn, turkey, and pepper and cook until heated through, about 5 minutes. Add the roasted potatoes and cilantro and stir to combine. Season with salt and pepper.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103060\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103060\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-hash-add-turkey.jpg\" alt=\"Add the onion and cook, stirring occasionally, until golden, about 10 minutes. Stir in the cumin, corn, turkey, and pepper and cook until heated through, about 5 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-add-turkey.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-add-turkey-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-add-turkey-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-add-turkey-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-add-turkey-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-add-turkey-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the onion and cook, stirring occasionally, until golden, about 10 minutes. Stir in the cumin, corn, turkey, and pepper and cook until heated through, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103064\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103064\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-hash-mix-together.jpg\" alt=\"Add the roasted potatoes and stir to combine. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-mix-together.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-mix-together-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-mix-together-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-mix-together-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-mix-together-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-mix-together-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the roasted potatoes and stir to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>Serve the hash with a dollop of yogurt, a sprinkle of cilantro, and the lime wedges. Or top each portion with a fried egg.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103074\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103074\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-hash-popped-egg.jpg\" alt=\"Serve the hash topped with a fried egg.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-popped-egg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-popped-egg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-popped-egg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-popped-egg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-popped-egg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-popped-egg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the hash topped with a fried egg. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Spooktacular Array of Eerily Awesome Halloween Treats",
"title": "Spooktacular Array of Eerily Awesome Halloween Treats",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Throwing a terrifying Halloween bash? Getting ghastly with friends? Seeking deliciously creepy (and cute) treats to hand out? If you are looking to get your scary on, check out this spooktacular array of eerily awesome treats, from ghoulish chocolate-dipped strawberry ghosts and chocolicious wicked witch hats to gooey salted caramel pumpkin popcorn balls and chewy caramel-dipped apples. The mummy sausage rolls with bloody ketchup eyes will disappear into the night, and bloody blood orange-cranberry punch promises a real kick. Happy Halloween Treats!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/16/halloween-chocolate-wicked-witch-hat-cookies/\">\u003cstrong>Halloween Chocolate Wicked Witch Hat Cookies\u003c/strong>\u003c/a>\u003cbr>\nDark chocolate cookies are transformed into adorable Halloween witches hats with only a dollop of orange icing and a chocolate kiss candy!\u003c/p>\n\u003cfigure id=\"attachment_102195\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/16/halloween-chocolate-wicked-witch-hat-cookies/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/witch-hat-cookies-final.jpg\" alt=\"Halloween Chocolate Wicked Witch Hat Cookies\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102195\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Halloween Chocolate Wicked Witch Hat Cookies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/19/halloween-white-chocolate-dipped-strawberry-ghosts/\">\u003cstrong>Halloween White Chocolate Dipped Strawberry Ghosts\u003c/strong>\u003c/a>\u003cbr>\nThese sweetly scary ghosts will get gobbled up before you can say “Boo!”\u003c/p>\n\u003cfigure id=\"attachment_102258\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/19/halloween-white-chocolate-dipped-strawberry-ghosts/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ghosts-final.jpg\" alt=\"Halloween White Chocolate Dipped Strawberry Ghosts\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102258\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Halloween White Chocolate Dipped Strawberry Ghosts \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/24/halloween-salted-caramel-popcorn-jack-o-lanterns-with-green-candy-stems/\">\u003cstrong>Halloween Salted Caramel Popcorn Jack-O-Lanterns With Green Candy Stems\u003c/strong>\u003c/a>\u003cbr>\nParty on this Halloween with festive pumpkin-shaped, orange-tinted, salted caramel popcorn balls topped with sour candy stems.\u003c/p>\n\u003cfigure id=\"attachment_102374\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/24/halloween-salted-caramel-popcorn-jack-o-lanterns-with-green-candy-stems/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/popcorn-pumpkins-final.jpg\" alt=\"Salted Caramel Popcorn Jack-O-Lanterns With Green Candy Stems\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102374\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salted Caramel Popcorn Jack-O-Lanterns With Green Candy Stems \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/28/diy-halloween-caramel-apples/\">\u003cstrong>DIY Halloween Caramel Apples\u003c/strong>\u003c/a>\u003cbr>\nWhen a crisp-tart apple meets sweet, sticky, chewy caramel...magic happens! \u003c/p>\n\u003cfigure id=\"attachment_102571\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/28/diy-halloween-caramel-apples/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/caramel-apples-finish11.jpg\" alt=\"Halloween Caramel Apples\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102571\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Halloween Caramel Apples \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/21/halloween-mummy-sausage-rolls/\">\u003cstrong>Halloween Mummy Sausage Rolls\u003c/strong>\u003c/a>\u003cbr>\nRoasted breakfast sausages are wrapped in buttery puff pastry “bandages” to create these delicious mummified sausage rolls.\u003c/p>\n\u003cfigure id=\"attachment_102343\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/21/halloween-mummy-sausage-rolls/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/mummy-sausages-final.jpg\" alt=\"Halloween Mummy Sausage Rolls\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102343\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Halloween Mummy Sausage Rolls \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/27/bloody-halloween-party-punch/\">\u003cstrong>“Bloody” Halloween Party Punch\u003c/strong>\u003c/a>\u003cbr>\nThis fruity, fizzy punch makes an excellent welcoming drink at any Halloween party (and can be easily boozed up for the adults too!).\u003c/p>\n\u003cfigure id=\"attachment_102512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/27/bloody-halloween-party-punch/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-final-vert2.jpg\" alt=\"Add the ice cubes and garnish the bowl with terrifying creatures of the night. Serve.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-102512\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">“Bloody” Halloween party punch \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Throwing a terrifying Halloween bash? Getting ghastly with friends? Seeking deliciously creepy (and cute) treats to hand out? If you are looking to get your scary on, check out this spooktacular array of eerily awesome treats, from ghoulish chocolate-dipped strawberry ghosts and chocolicious wicked witch hats to gooey salted caramel pumpkin popcorn balls and chewy caramel-dipped apples. The mummy sausage rolls with bloody ketchup eyes will disappear into the night, and bloody blood orange-cranberry punch promises a real kick. Happy Halloween Treats!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/16/halloween-chocolate-wicked-witch-hat-cookies/\">\u003cstrong>Halloween Chocolate Wicked Witch Hat Cookies\u003c/strong>\u003c/a>\u003cbr>\nDark chocolate cookies are transformed into adorable Halloween witches hats with only a dollop of orange icing and a chocolate kiss candy!\u003c/p>\n\u003cfigure id=\"attachment_102195\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/16/halloween-chocolate-wicked-witch-hat-cookies/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/witch-hat-cookies-final.jpg\" alt=\"Halloween Chocolate Wicked Witch Hat Cookies\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102195\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Halloween Chocolate Wicked Witch Hat Cookies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/19/halloween-white-chocolate-dipped-strawberry-ghosts/\">\u003cstrong>Halloween White Chocolate Dipped Strawberry Ghosts\u003c/strong>\u003c/a>\u003cbr>\nThese sweetly scary ghosts will get gobbled up before you can say “Boo!”\u003c/p>\n\u003cfigure id=\"attachment_102258\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/19/halloween-white-chocolate-dipped-strawberry-ghosts/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ghosts-final.jpg\" alt=\"Halloween White Chocolate Dipped Strawberry Ghosts\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102258\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Halloween White Chocolate Dipped Strawberry Ghosts \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/24/halloween-salted-caramel-popcorn-jack-o-lanterns-with-green-candy-stems/\">\u003cstrong>Halloween Salted Caramel Popcorn Jack-O-Lanterns With Green Candy Stems\u003c/strong>\u003c/a>\u003cbr>\nParty on this Halloween with festive pumpkin-shaped, orange-tinted, salted caramel popcorn balls topped with sour candy stems.\u003c/p>\n\u003cfigure id=\"attachment_102374\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/24/halloween-salted-caramel-popcorn-jack-o-lanterns-with-green-candy-stems/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/popcorn-pumpkins-final.jpg\" alt=\"Salted Caramel Popcorn Jack-O-Lanterns With Green Candy Stems\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102374\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salted Caramel Popcorn Jack-O-Lanterns With Green Candy Stems \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/28/diy-halloween-caramel-apples/\">\u003cstrong>DIY Halloween Caramel Apples\u003c/strong>\u003c/a>\u003cbr>\nWhen a crisp-tart apple meets sweet, sticky, chewy caramel...magic happens! \u003c/p>\n\u003cfigure id=\"attachment_102571\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/28/diy-halloween-caramel-apples/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/caramel-apples-finish11.jpg\" alt=\"Halloween Caramel Apples\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102571\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Halloween Caramel Apples \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/21/halloween-mummy-sausage-rolls/\">\u003cstrong>Halloween Mummy Sausage Rolls\u003c/strong>\u003c/a>\u003cbr>\nRoasted breakfast sausages are wrapped in buttery puff pastry “bandages” to create these delicious mummified sausage rolls.\u003c/p>\n\u003cfigure id=\"attachment_102343\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/21/halloween-mummy-sausage-rolls/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/mummy-sausages-final.jpg\" alt=\"Halloween Mummy Sausage Rolls\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102343\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Halloween Mummy Sausage Rolls \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/27/bloody-halloween-party-punch/\">\u003cstrong>“Bloody” Halloween Party Punch\u003c/strong>\u003c/a>\u003cbr>\nThis fruity, fizzy punch makes an excellent welcoming drink at any Halloween party (and can be easily boozed up for the adults too!).\u003c/p>\n\u003cfigure id=\"attachment_102512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/27/bloody-halloween-party-punch/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-final-vert2.jpg\" alt=\"Add the ice cubes and garnish the bowl with terrifying creatures of the night. Serve.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-102512\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">“Bloody” Halloween party punch \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"order": 9
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"order": 18
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"marketplace": {
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"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
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"masters-of-scale": {
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"title": "Masters of Scale",
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"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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},
"mindshift": {
"id": "mindshift",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
"id": "morning-edition",
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
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"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"order": 11
},
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"on-the-media": {
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"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
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"perspectives": {
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"order": 14
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
},
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"possible": {
"id": "possible",
"title": "Possible",
"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.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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