Our Top 10 Recipes From 2015Our Top 10 Recipes From 2015
Brussels sprouts were the "it" vegetable this past year and a creamy gratin topped the list of your favorite recipes from our Bay Area Bites contributors. Bookmark this page so you can enjoy them again!
6 Delicious Thanksgiving Turkey Leftover Recipes
Thanksgiving Starter: Creamy Roasted Butternut Squash Soup with Apples and Ginger
Thanksgiving Side Dish: Creamy Brussels Sprouts and Bacon Gratin with Shallots and Gruyère
Soft and Buttery Sweet Potato Dinner Rolls
Homemade Thanksgiving: Classic Dry-Brined and Butter-Basted Roast Turkey with Herbs
A Couple of Tricks for Outstanding Homemade Hummus
Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce
Yes, You Can Make Great Non-Dairy Yogurt at Home
An Easter Tradition: Glazed, Old-Fashioned Baked Ham
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Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.","avatar":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twitter":null,"facebook":"bayareabites","instagram":null,"linkedin":"wendygoodfriend","sites":[{"site":"jpepinheart","roles":["administrator"]},{"site":"about","roles":["editor"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"science","roles":["administrator"]},{"site":"checkplease","roles":["subscriber"]},{"site":"food","roles":["author"]},{"site":"essentialpepin","roles":["administrator"]}],"headData":{"title":"Wendy Goodfriend | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/wendy-goodfriend"},"kim-laidlaw":{"type":"authors","id":"5015","meta":{"index":"authors_1591205172","id":"5015","found":true},"name":"Kim Laidlaw","firstName":"Kim","lastName":"Laidlaw","slug":"kim-laidlaw","email":"kim_laidlaw@yahoo.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kim Laidlaw is a cookbook author, editor, food writer, producer, project manager, and baker who has been in the kitchen covered in flour since she was big enough to stir the biscuit dough. She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen. \r\n\r\nHer first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013. \r\n\r\nShe was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in Petaluma with her husband and their child, whom she cooks for everyday. Find out more at \u003ca href=\"http://www.kimlaidlaw.com\">http://www.kimlaidlaw.com\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twitter":null,"facebook":"kimilaw","instagram":null,"linkedin":"kimlaidlaw","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Laidlaw | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kim-laidlaw"},"katewilliams":{"type":"authors","id":"5485","meta":{"index":"authors_1591205172","id":"5485","found":true},"name":"Kate Williams","firstName":"Kate","lastName":"Williams","slug":"katewilliams","email":"williaka@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kate Williams grew up outside of Atlanta, where twenty-pound baskets of peaches were an end-of-summer tradition. After spending time in Boston developing recipes for America's Test Kitchen and pretending to be a New Englander, she moved to sunny Berkeley. Here she works as a personal chef and food writer, covering topics ranging from taco trucks to modernist cookbooks. 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Think again! With these deliciously enticing recipes for turkey leftovers, you’ll want to make a second turkey just so you can try them all. From brunch (turkey and sweet potato hash) to lunch (two different internationally-inspired soups to warm your soul) to dinner (think winter comfort fare), you and your family will gobble these dishes up.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/14/thanksgiving-leftovers-morning-after-turkey-breakfast-hash-with-sweet-potatoes-and-roasted-peppers-and-a-fried-egg/\">\u003cstrong>Thanksgiving Leftovers: Morning-After Turkey Breakfast Hash with Sweet Potatoes, Roasted Peppers (and a Fried Egg!)\u003c/strong>\u003c/a>\u003cbr>\nTurkey 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.\u003c/p>\n\u003cfigure id=\"attachment_103074\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/14/thanksgiving-leftovers-morning-after-turkey-breakfast-hash-with-sweet-potatoes-and-roasted-peppers-and-a-fried-egg/\">\u003cimg class=\"size-full wp-image-103074\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-hash-1920.jpg\" alt=\"Morning-After Turkey Breakfast Hash with Sweet Potatoes and Roasted Peppers (and a fried egg!).\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Morning-After Turkey Breakfast Hash with Sweet Potatoes and Roasted Peppers (and a fried egg!). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/17/beak-to-tail-eating-make-a-big-pot-of-thanksgiving-turkey-stock/\">\u003cstrong>Beak-to-Tail Eating: Make a Big Pot of Thanksgiving Turkey Stock\u003c/strong>\u003c/a>\u003cbr>\nDon’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.\u003c/p>\n\u003cfigure id=\"attachment_103483\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/17/beak-to-tail-eating-make-a-big-pot-of-thanksgiving-turkey-stock/\">\u003cimg class=\"size-full wp-image-103483\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stock-cooked.jpg\" alt=\"Big Pot of Thanksgiving Turkey Stock.\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big Pot of Thanksgiving Turkey Stock. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/18/thanksgiving-leftovers-mexican-turkey-tortilla-soup-with-lime-and-chile/\">\u003cstrong>Thanksgiving Leftovers: Mexican Turkey Tortilla Soup with Lime and Chile\u003c/strong>\u003c/a>\u003cbr>\nThe 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!\u003c/p>\n\u003cfigure id=\"attachment_103530\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/18/thanksgiving-leftovers-mexican-turkey-tortilla-soup-with-lime-and-chile/\">\u003cimg class=\"size-full wp-image-103530\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/tortillasoup-final-above.jpg\" alt=\"Mexican Turkey Tortilla Soup with Lime and Chile.\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mexican Turkey Tortilla Soup with Lime and Chile. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/19/thanksgiving-leftovers-green-turkey-and-monterey-jack-enchiladas-with-tomatillo-sauce/\">\u003cstrong>Thanksgiving Leftovers: Turkey and Monterey Jack Enchiladas with Green Tomatillo Sauce\u003c/strong>\u003c/a>\u003cbr>\nMake 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!\u003c/p>\n\u003cfigure id=\"attachment_103505\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/19/thanksgiving-leftovers-green-turkey-and-monterey-jack-enchiladas-with-tomatillo-sauce/\">\u003cimg class=\"size-full wp-image-103505\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/enchiladas-finish-above.jpg\" alt=\"Turkey and Monterey Jack Enchiladas with Green Tomatillo Sauce\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Turkey and Monterey Jack Enchiladas with Green Tomatillo Sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/21/thanksgiving-leftovers-turkey-and-mushroom-shepherds-pie-with-mashed-potato-crust/\">\u003cstrong>Thanksgiving Leftovers: Turkey and Mushroom Shepherd’s Pie with Mashed Potato Crust\u003c/strong>\u003c/a>\u003cbr>\nJust 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.\u003c/p>\n\u003cfigure id=\"attachment_103454\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/21/thanksgiving-leftovers-turkey-and-mushroom-shepherds-pie-with-mashed-potato-crust/\">\u003cimg class=\"size-full wp-image-103454\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shepherdspie-final1.jpg\" alt=\"Turkey and Mushroom Shepherd’s Pie with Mashed Potato Crust.\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Turkey and Mushroom Shepherd’s Pie with Mashed Potato Crust. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>enchiladas, leftovers, soup, thanksgiving, tortilla soup, turkey, turkey hash, turkey soup, turkey stock\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/22/thanksgiving-leftovers-creamy-turkey-lemon-and-rice-soup-greek-style-avgolemono/\">\u003cstrong>Thanksgiving Leftovers: Creamy Greek-Style Turkey, Lemon and Rice Soup (Avgolemono)\u003c/strong>\u003c/a>\u003cbr>\nHere’s a quick and easy way to use up that leftover turkey in a silky, lemony soup that is both comforting and elegant.\u003c/p>\n\u003cfigure id=\"attachment_103561\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/22/thanksgiving-leftovers-creamy-turkey-lemon-and-rice-soup-greek-style-avgolemono/\">\u003cimg class=\"size-full wp-image-103561\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/lemon-rice-soup-final6.jpg\" alt=\"Creamy Greek-Style Turkey, Lemon and Rice Soup (Avgolemono)\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Creamy Greek-Style Turkey, Lemon and Rice Soup (Avgolemono) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Think you had enough turkey on Thanksgiving? Think again! With these deliciously enticing recipes for turkey leftovers, you’ll want to make a second turkey just so you can try them all.","status":"publish","parent":0,"modified":1571961969,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":417},"headData":{"title":"6 Delicious Thanksgiving Turkey Leftover Recipes | KQED","description":"Think you had enough turkey on Thanksgiving? Think again! With these deliciously enticing recipes for turkey leftovers, you’ll want to make a second turkey just so you can try them all.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"6 Delicious Thanksgiving Turkey Leftover Recipes","datePublished":"2015-11-25T17:24:29.000Z","dateModified":"2019-10-25T00:06:09.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"103945 http://ww2.kqed.org/bayareabites/?p=103945","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/11/25/6-delicious-thanksgiving-turkey-leftover-recipes/","disqusTitle":"6 Delicious Thanksgiving Turkey Leftover Recipes","source":"Holiday Leftover Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/series/thanksgiving-leftovers/","path":"/bayareabites/103945/6-delicious-thanksgiving-turkey-leftover-recipes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Think you had enough turkey on Thanksgiving? Think again! With these deliciously enticing recipes for turkey leftovers, you’ll want to make a second turkey just so you can try them all. From brunch (turkey and sweet potato hash) to lunch (two different internationally-inspired soups to warm your soul) to dinner (think winter comfort fare), you and your family will gobble these dishes up.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/14/thanksgiving-leftovers-morning-after-turkey-breakfast-hash-with-sweet-potatoes-and-roasted-peppers-and-a-fried-egg/\">\u003cstrong>Thanksgiving Leftovers: Morning-After Turkey Breakfast Hash with Sweet Potatoes, Roasted Peppers (and a Fried Egg!)\u003c/strong>\u003c/a>\u003cbr>\nTurkey 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.\u003c/p>\n\u003cfigure id=\"attachment_103074\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/14/thanksgiving-leftovers-morning-after-turkey-breakfast-hash-with-sweet-potatoes-and-roasted-peppers-and-a-fried-egg/\">\u003cimg class=\"size-full wp-image-103074\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-hash-1920.jpg\" alt=\"Morning-After Turkey Breakfast Hash with Sweet Potatoes and Roasted Peppers (and a fried egg!).\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Morning-After Turkey Breakfast Hash with Sweet Potatoes and Roasted Peppers (and a fried egg!). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/17/beak-to-tail-eating-make-a-big-pot-of-thanksgiving-turkey-stock/\">\u003cstrong>Beak-to-Tail Eating: Make a Big Pot of Thanksgiving Turkey Stock\u003c/strong>\u003c/a>\u003cbr>\nDon’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.\u003c/p>\n\u003cfigure id=\"attachment_103483\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/17/beak-to-tail-eating-make-a-big-pot-of-thanksgiving-turkey-stock/\">\u003cimg class=\"size-full wp-image-103483\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stock-cooked.jpg\" alt=\"Big Pot of Thanksgiving Turkey Stock.\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big Pot of Thanksgiving Turkey Stock. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/18/thanksgiving-leftovers-mexican-turkey-tortilla-soup-with-lime-and-chile/\">\u003cstrong>Thanksgiving Leftovers: Mexican Turkey Tortilla Soup with Lime and Chile\u003c/strong>\u003c/a>\u003cbr>\nThe 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!\u003c/p>\n\u003cfigure id=\"attachment_103530\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/18/thanksgiving-leftovers-mexican-turkey-tortilla-soup-with-lime-and-chile/\">\u003cimg class=\"size-full wp-image-103530\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/tortillasoup-final-above.jpg\" alt=\"Mexican Turkey Tortilla Soup with Lime and Chile.\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mexican Turkey Tortilla Soup with Lime and Chile. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/19/thanksgiving-leftovers-green-turkey-and-monterey-jack-enchiladas-with-tomatillo-sauce/\">\u003cstrong>Thanksgiving Leftovers: Turkey and Monterey Jack Enchiladas with Green Tomatillo Sauce\u003c/strong>\u003c/a>\u003cbr>\nMake 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!\u003c/p>\n\u003cfigure id=\"attachment_103505\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/19/thanksgiving-leftovers-green-turkey-and-monterey-jack-enchiladas-with-tomatillo-sauce/\">\u003cimg class=\"size-full wp-image-103505\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/enchiladas-finish-above.jpg\" alt=\"Turkey and Monterey Jack Enchiladas with Green Tomatillo Sauce\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Turkey and Monterey Jack Enchiladas with Green Tomatillo Sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/21/thanksgiving-leftovers-turkey-and-mushroom-shepherds-pie-with-mashed-potato-crust/\">\u003cstrong>Thanksgiving Leftovers: Turkey and Mushroom Shepherd’s Pie with Mashed Potato Crust\u003c/strong>\u003c/a>\u003cbr>\nJust 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.\u003c/p>\n\u003cfigure id=\"attachment_103454\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/21/thanksgiving-leftovers-turkey-and-mushroom-shepherds-pie-with-mashed-potato-crust/\">\u003cimg class=\"size-full wp-image-103454\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shepherdspie-final1.jpg\" alt=\"Turkey and Mushroom Shepherd’s Pie with Mashed Potato Crust.\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Turkey and Mushroom Shepherd’s Pie with Mashed Potato Crust. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>enchiladas, leftovers, soup, thanksgiving, tortilla soup, turkey, turkey hash, turkey soup, turkey stock\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/22/thanksgiving-leftovers-creamy-turkey-lemon-and-rice-soup-greek-style-avgolemono/\">\u003cstrong>Thanksgiving Leftovers: Creamy Greek-Style Turkey, Lemon and Rice Soup (Avgolemono)\u003c/strong>\u003c/a>\u003cbr>\nHere’s a quick and easy way to use up that leftover turkey in a silky, lemony soup that is both comforting and elegant.\u003c/p>\n\u003cfigure id=\"attachment_103561\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/22/thanksgiving-leftovers-creamy-turkey-lemon-and-rice-soup-greek-style-avgolemono/\">\u003cimg class=\"size-full wp-image-103561\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/lemon-rice-soup-final6.jpg\" alt=\"Creamy Greek-Style Turkey, Lemon and Rice Soup (Avgolemono)\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Creamy Greek-Style Turkey, Lemon and Rice Soup (Avgolemono) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/103945/6-delicious-thanksgiving-turkey-leftover-recipes","authors":["5015","5014"],"series":["bayareabites_15149","bayareabites_15012","bayareabites_15101"],"categories":["bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_15073","bayareabites_8811","bayareabites_546","bayareabites_439","bayareabites_530","bayareabites_2962","bayareabites_15077","bayareabites_543","bayareabites_3041","bayareabites_15108","bayareabites_15074"],"featImg":"bayareabites_104036","label":"source_bayareabites_103945"},"bayareabites_103172":{"type":"posts","id":"bayareabites_103172","meta":{"index":"posts_1591205157","site":"bayareabites","id":"103172","score":null,"sort":[1447513226000]},"guestAuthors":[],"slug":"thanksgiving-starter-creamy-roasted-butternut-squash-soup-with-apples-and-ginger","title":"Thanksgiving Starter: Creamy Roasted Butternut Squash Soup with Apples and Ginger","publishDate":1447513226,"format":"image","headTitle":"Thanksgiving Recipes | Bay Area Bites | KQED Food","labelTerm":{},"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","blocks":[],"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. ","status":"publish","parent":0,"modified":1571962158,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":568},"headData":{"title":"Thanksgiving Starter: Creamy Roasted Butternut Squash Soup with Apples and Ginger | KQED","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. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Thanksgiving Starter: Creamy Roasted Butternut Squash Soup with Apples and Ginger","datePublished":"2015-11-14T15:00:26.000Z","dateModified":"2019-10-25T00:09:18.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"103172 http://ww2.kqed.org/bayareabites/?p=103172","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/11/14/thanksgiving-starter-creamy-roasted-butternut-squash-soup-with-apples-and-ginger/","disqusTitle":"Thanksgiving Starter: Creamy Roasted Butternut Squash Soup with Apples and Ginger","source":"Thanksgiving Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/series/thanksgiving-recipes/","path":"/bayareabites/103172/thanksgiving-starter-creamy-roasted-butternut-squash-soup-with-apples-and-ginger","audioTrackLength":null,"parsedContent":[{"type":"contentString","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>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/103172/thanksgiving-starter-creamy-roasted-butternut-squash-soup-with-apples-and-ginger","authors":["5015","5014"],"series":["bayareabites_15149","bayareabites_15012"],"categories":["bayareabites_12869","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_469","bayareabites_1642","bayareabites_2016","bayareabites_15072","bayareabites_439","bayareabites_530","bayareabites_2962"],"featImg":"bayareabites_103276","label":"source_bayareabites_103172"},"bayareabites_102926":{"type":"posts","id":"bayareabites_102926","meta":{"index":"posts_1591205157","site":"bayareabites","id":"102926","score":null,"sort":[1447344050000]},"guestAuthors":[],"slug":"thanksgiving-side-dish-creamy-brussels-sprouts-gratin-and-bacon-gratin-with-shallots-and-gruyere","title":"Thanksgiving Side Dish: Creamy Brussels Sprouts and Bacon Gratin with Shallots and Gruyère","publishDate":1447344050,"format":"image","headTitle":"Thanksgiving Recipes | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>I hate Brussels sprouts. I think I say this every year. But everyone else seems to love them and want them on their holiday table. So this year, since I know I’ll be forced to make them (my entire family loves them), I am going all out and creating something I might actually eat. Introducing the richest, most decadent recipe involving the lowly Brussels sprout: a bacon-studded gratin bathed in Gruyère cheese sauce.\u003cbr>\n[aside postID='bayareabites_89601,bayareabites_53169' label='Thanksgiving Sides to Try']\u003cbr>\nNow, don’t get me wrong. At one point in my life I liked Brussels sprouts. And then I got pregnant (at Christmas, when Every Single Restaurant in the Universe serves Brussels sprouts with Everything) and completely went off winter vegetables. (So you see, it’s not my fault that I hate them, it’s my daughter's. She, of course, likes them. Go figure.)\u003c/p>\n\u003cp>I’ve since recovered and love kale, chard, butternut squash, parsnips, etc. But I just can’t find the love for these little cabbage heads.\u003c/p>\n\u003cp>Anyway, this year I had a brainstorm. Throw them into a gratin! With bacon! And Gruyère cheese sauce!\u003c/p>\n\u003cp>But watch out, this incredible side dish will have you picking away nonstop at the crispy-cheesy edges until half of it is gone. I know, because I ate a ton of it.\u003c/p>\n\u003cfigure id=\"attachment_103089\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103089\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-finish1.jpg\" alt=\"Brussels Sprouts Gratin with Bacon and Gruyere\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brussels Sprouts Gratin with Bacon and Gruyere \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Brussels Sprouts Gratin with Bacon and Gruyère\u003c/h3>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 lbs small, tender Brussels sprouts, trimmed and halved\u003c/li>\n\u003cli>4 oz thick sliced bacon, chopped\u003c/li>\n\u003cli>3 large shallots, trimmed and thinly sliced\u003c/li>\n\u003cli>1 tbsp butter\u003c/li>\n\u003cli>3 tbsp flour\u003c/li>\n\u003cli>1/2 cup chicken broth\u003c/li>\n\u003cli>1 1/2 cups milk\u003c/li>\n\u003cli>1 packed cup shredded Gruyere cheese (about 6 oz)\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_103094\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103094\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-sprouts.jpg\" alt=\"Tender Brussels sprouts, trimmed and halved.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-sprouts.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-sprouts-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-sprouts-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-sprouts-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-sprouts-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-sprouts-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tender Brussels sprouts, trimmed and halved. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103083\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103083\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots.jpg\" alt=\"Chop the bacon and thinly slice the shallots.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chop the bacon and thinly slice the shallots. \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 the oven to 400F.\u003c/li>\n\u003cli>Bring a large saucepan half filled with salted water to a boil over medium-high heat. Blanch the sprouts until just tender, 3 to 7 minutes (depends on the freshness and size of the sprouts). Drain in a colander and rinse under cold water to stop the cooking.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103084\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103084\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-cooked.jpg\" alt=\"Blanch the sprouts until just tender, 3 to 7 minutes. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-cooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-cooked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-cooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-cooked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-cooked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-cooked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Blanch the sprouts until just tender, 3 to 7 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 heatproof frying pan over medium heat, fry the bacon until crisp. Using a slotted spoon, transfer the bacon to paper towels and add the shallots. Fry until tender, stirring, about 5 minutes.\u003c/li>\n\u003cli>Drain off all but 2 tbsp fat and add the bacon and butter to the pan (if you don’t have 2 tbsp bacon fat, use 2 tbsp butter).\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103081\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103081\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-bacon-butter.jpg\" alt=\"Drain off all but 2 tbsp fat and add the bacon and butter to the pan.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-butter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-butter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-butter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-butter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-butter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-butter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain off all but 2 tbsp fat and add the bacon and butter to the pan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Sprinkle the flour over the butter and cook, stirring with a whisk, until smooth. Slowly add the chicken broth, then the milk, while whisking, until thickened and smooth. Add 1/2 cup of the cheese and stir until smooth. Season to taste with salt and pepper.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103082\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103082\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-bacon-roux.jpg\" alt=\"Sprinkle the flour over the butter and cook, stirring with a whisk, until smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-roux.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-roux-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-roux-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-roux-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-roux-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-roux-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle the flour over the butter and cook, stirring with a whisk, until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103078\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103078\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-add-cheese.jpg\" alt=\"Add 1/2 cup of the cheese and stir until smooth. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add 1/2 cup of the cheese and stir until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the Brussels sprouts to the sauce and stir to combine. Spread into an even later. Sprinkle with the remaining cheese.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103080\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103080\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-add-sprouts.jpg\" alt=\"Add the Brussels sprouts to the sauce and stir to combine. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-sprouts.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-sprouts-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-sprouts-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-sprouts-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-sprouts-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-sprouts-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the Brussels sprouts to the sauce and stir to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103079\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103079\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-add-cheese1.jpg\" alt=\" Spread into an even later. Sprinkle with the remaining cheese.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread into an even later. Sprinkle with the remaining cheese. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bake until bubbly and golden brown, about 30 minutes. (If you like, pop it under the broiler to brown the top a bit more.) Let sit for about 10 minutes before serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103090\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103090\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-in-oven.jpg\" alt=\"Bake until bubbly and golden brown, about 30 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-in-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-in-oven-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-in-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-in-oven-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-in-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-in-oven-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until bubbly and golden brown, about 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103087\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103087\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-finish-spoon.jpg\" alt=\"Let sit for about 10 minutes before serving.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-spoon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-spoon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-spoon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-spoon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-spoon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-spoon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let sit for about 10 minutes before serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Flecked with bacon and oozing with Gruyère cheese, Brussels sprouts have never been so extravagantly presented as in this over-the-top gratin. A perfect accompaniment to any winter holiday meal.","status":"publish","parent":0,"modified":1571962207,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":656},"headData":{"title":"Thanksgiving Side Dish: Creamy Brussels Sprouts and Bacon Gratin with Shallots and Gruyère | KQED","description":"Flecked with bacon and oozing with Gruyère cheese, Brussels sprouts have never been so extravagantly presented as in this over-the-top gratin. A perfect accompaniment to any winter holiday meal.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Thanksgiving Side Dish: Creamy Brussels Sprouts and Bacon Gratin with Shallots and Gruyère","datePublished":"2015-11-12T16:00:50.000Z","dateModified":"2019-10-25T00:10:07.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"102926 http://ww2.kqed.org/bayareabites/?p=102926","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/11/12/thanksgiving-side-dish-creamy-brussels-sprouts-gratin-and-bacon-gratin-with-shallots-and-gruyere/","disqusTitle":"Thanksgiving Side Dish: Creamy Brussels Sprouts and Bacon Gratin with Shallots and Gruyère","source":"Thanksgiving Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/series/thanksgiving-recipes/","path":"/bayareabites/102926/thanksgiving-side-dish-creamy-brussels-sprouts-gratin-and-bacon-gratin-with-shallots-and-gruyere","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I hate Brussels sprouts. I think I say this every year. But everyone else seems to love them and want them on their holiday table. So this year, since I know I’ll be forced to make them (my entire family loves them), I am going all out and creating something I might actually eat. Introducing the richest, most decadent recipe involving the lowly Brussels sprout: a bacon-studded gratin bathed in Gruyère cheese sauce.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_89601,bayareabites_53169","label":"Thanksgiving Sides to Try "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nNow, don’t get me wrong. At one point in my life I liked Brussels sprouts. And then I got pregnant (at Christmas, when Every Single Restaurant in the Universe serves Brussels sprouts with Everything) and completely went off winter vegetables. (So you see, it’s not my fault that I hate them, it’s my daughter's. She, of course, likes them. Go figure.)\u003c/p>\n\u003cp>I’ve since recovered and love kale, chard, butternut squash, parsnips, etc. But I just can’t find the love for these little cabbage heads.\u003c/p>\n\u003cp>Anyway, this year I had a brainstorm. Throw them into a gratin! With bacon! And Gruyère cheese sauce!\u003c/p>\n\u003cp>But watch out, this incredible side dish will have you picking away nonstop at the crispy-cheesy edges until half of it is gone. I know, because I ate a ton of it.\u003c/p>\n\u003cfigure id=\"attachment_103089\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103089\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-finish1.jpg\" alt=\"Brussels Sprouts Gratin with Bacon and Gruyere\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brussels Sprouts Gratin with Bacon and Gruyere \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Brussels Sprouts Gratin with Bacon and Gruyère\u003c/h3>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 lbs small, tender Brussels sprouts, trimmed and halved\u003c/li>\n\u003cli>4 oz thick sliced bacon, chopped\u003c/li>\n\u003cli>3 large shallots, trimmed and thinly sliced\u003c/li>\n\u003cli>1 tbsp butter\u003c/li>\n\u003cli>3 tbsp flour\u003c/li>\n\u003cli>1/2 cup chicken broth\u003c/li>\n\u003cli>1 1/2 cups milk\u003c/li>\n\u003cli>1 packed cup shredded Gruyere cheese (about 6 oz)\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_103094\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103094\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-sprouts.jpg\" alt=\"Tender Brussels sprouts, trimmed and halved.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-sprouts.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-sprouts-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-sprouts-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-sprouts-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-sprouts-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-sprouts-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tender Brussels sprouts, trimmed and halved. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103083\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103083\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots.jpg\" alt=\"Chop the bacon and thinly slice the shallots.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chop the bacon and thinly slice the shallots. \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 the oven to 400F.\u003c/li>\n\u003cli>Bring a large saucepan half filled with salted water to a boil over medium-high heat. Blanch the sprouts until just tender, 3 to 7 minutes (depends on the freshness and size of the sprouts). Drain in a colander and rinse under cold water to stop the cooking.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103084\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103084\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-cooked.jpg\" alt=\"Blanch the sprouts until just tender, 3 to 7 minutes. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-cooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-cooked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-cooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-cooked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-cooked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-cooked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Blanch the sprouts until just tender, 3 to 7 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 heatproof frying pan over medium heat, fry the bacon until crisp. Using a slotted spoon, transfer the bacon to paper towels and add the shallots. Fry until tender, stirring, about 5 minutes.\u003c/li>\n\u003cli>Drain off all but 2 tbsp fat and add the bacon and butter to the pan (if you don’t have 2 tbsp bacon fat, use 2 tbsp butter).\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103081\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103081\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-bacon-butter.jpg\" alt=\"Drain off all but 2 tbsp fat and add the bacon and butter to the pan.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-butter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-butter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-butter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-butter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-butter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-butter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain off all but 2 tbsp fat and add the bacon and butter to the pan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Sprinkle the flour over the butter and cook, stirring with a whisk, until smooth. Slowly add the chicken broth, then the milk, while whisking, until thickened and smooth. Add 1/2 cup of the cheese and stir until smooth. Season to taste with salt and pepper.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103082\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103082\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-bacon-roux.jpg\" alt=\"Sprinkle the flour over the butter and cook, stirring with a whisk, until smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-roux.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-roux-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-roux-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-roux-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-roux-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-roux-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle the flour over the butter and cook, stirring with a whisk, until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103078\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103078\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-add-cheese.jpg\" alt=\"Add 1/2 cup of the cheese and stir until smooth. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add 1/2 cup of the cheese and stir until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the Brussels sprouts to the sauce and stir to combine. Spread into an even later. Sprinkle with the remaining cheese.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103080\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103080\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-add-sprouts.jpg\" alt=\"Add the Brussels sprouts to the sauce and stir to combine. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-sprouts.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-sprouts-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-sprouts-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-sprouts-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-sprouts-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-sprouts-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the Brussels sprouts to the sauce and stir to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103079\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103079\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-add-cheese1.jpg\" alt=\" Spread into an even later. Sprinkle with the remaining cheese.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread into an even later. Sprinkle with the remaining cheese. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bake until bubbly and golden brown, about 30 minutes. (If you like, pop it under the broiler to brown the top a bit more.) Let sit for about 10 minutes before serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103090\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103090\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-in-oven.jpg\" alt=\"Bake until bubbly and golden brown, about 30 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-in-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-in-oven-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-in-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-in-oven-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-in-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-in-oven-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until bubbly and golden brown, about 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103087\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103087\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-finish-spoon.jpg\" alt=\"Let sit for about 10 minutes before serving.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-spoon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-spoon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-spoon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-spoon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-spoon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-spoon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let sit for about 10 minutes before serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/102926/thanksgiving-side-dish-creamy-brussels-sprouts-gratin-and-bacon-gratin-with-shallots-and-gruyere","authors":["5015","5014"],"series":["bayareabites_15149","bayareabites_15012"],"categories":["bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_278","bayareabites_2898","bayareabites_14750","bayareabites_15035","bayareabites_12787","bayareabites_530","bayareabites_2962"],"featImg":"bayareabites_103086","label":"source_bayareabites_102926"},"bayareabites_102921":{"type":"posts","id":"bayareabites_102921","meta":{"index":"posts_1591205157","site":"bayareabites","id":"102921","score":null,"sort":[1447257627000]},"guestAuthors":[],"slug":"tender-buttery-sweet-potato-dinner-rolls","title":"Soft and Buttery Sweet Potato Dinner Rolls","publishDate":1447257627,"format":"standard","headTitle":"Thanksgiving Recipes | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>I love finding new ways to incorporate autumnal vegetables into nearly every aspect of the Thanksgiving meal, and these festive little pull-apart rolls are just the ticket. With a beautiful orange hue and a sweet, earthy flavor, these pair exceptionally well with nearly anything on the holiday table. Plus they're great to use with terrific turkey sandwiches the next day!\u003c/p>\n\u003cp>Making your own dinner rolls is easier than you think, and you can do most of the work one day ahead. Boil and puree the sweet potato up to 3 days in advance. Be sure to warm it up before adding it to the bread dough. Make the dough, let it rise, then divide and form the rolls up to a day in advance. Before you proof them, cover them and refrigerate them overnight. They will slowly rise over 24 hours. Let them sit at room temperature for about 1 hour before baking.\u003c/p>\n\u003cp>If you are feeling very adventurous, you can make these into pretty cloverleaf rolls. Divide the dough into 18 pieces as instructed. Divide each of those pieces into 3 pieces, roll each small piece into a ball and place 3 balls into well-greased muffin cups (you will need two 12-cup muffin pans to fill 18 muffin cups). Bake as directed.\u003c/p>\n\u003cfigure id=\"attachment_103137\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103137\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-finished-rack1.jpg\" alt=\"Soft and Buttery Sweet Potato Dinner Rolls\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-finished-rack1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-finished-rack1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-finished-rack1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-finished-rack1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-finished-rack1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-finished-rack1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Soft and Buttery Sweet Potato Dinner Rolls \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 18 rolls\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 small orange-fleshed sweet potato (about 8 oz), peeled and cut into chunks\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>6 tbsp unsalted butter, plus 2 tbsp melted\u003c/li>\n\u003cli>2 tbsp honey\u003c/li>\n\u003cli>1/2 cup whole milk\u003c/li>\n\u003cli>1 package (2¼ tsp) active dry yeast\u003c/li>\n\u003cli>1 large egg, lightly beaten\u003c/li>\n\u003cli>3 cups all-purpose flour\u003c/li>\n\u003cli>1½ tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_103126\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103126\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-cut-sweetpotato.jpg\" alt=\"Peel and cut sweet potato into chunks and cook until tender.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-cut-sweetpotato.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-cut-sweetpotato-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-cut-sweetpotato-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-cut-sweetpotato-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-cut-sweetpotato-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-cut-sweetpotato-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peel and cut sweet potato into chunks and cook until tender. \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>Place the sweet potato chunks in a saucepan and fill with cold water to cover. Add a large pinch of salt. Bring to a boil over high heat, then reduce the heat to medium and cook until very tender when pierced with the tip of a knife, about 20 minutes. Drain well. Add to the bowl of a food processor and process to a smooth puree. Measure 2/3 cup puree and set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103119\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103119\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-blend-sweetpotato.jpg\" alt=\"Add cooked potatoes to the bowl of a food processor and process to a smooth puree. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-blend-sweetpotato.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-blend-sweetpotato-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-blend-sweetpotato-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-blend-sweetpotato-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-blend-sweetpotato-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-blend-sweetpotato-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add cooked potatoes to the bowl of a food processor and process to a smooth puree. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a small saucepan, melt the 6 tbsp butter with the honey over low heat. Stir in the milk and gently warm the mixture to 110°F (it will happen quickly; if the temp is higher than 115°F let it cool). Pour into the bowl of a stand mixer. Stir in the yeast and let stand until foamy, about 5 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103140\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103140\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-yeast.jpg\" alt=\"Stir in the yeast and let stand until foamy, about 5 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-yeast.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-yeast-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-yeast-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-yeast-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-yeast-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-yeast-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the yeast and let stand until foamy, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Stir in the sweet potato puree, egg, flour, and salt. Attach the dough hook and knead the dough on medium speed for about 5 minutes. The dough will be soft and sticky. Form the dough into a ball, cover the bowl with plastic wrap, and let rise in a warm, draft-free spot until doubled, about 1 hour.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103116\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103116\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-add-sweetpotato.jpg\" alt=\"Stir in the sweet potato puree, egg, flour, and salt.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-add-sweetpotato.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-add-sweetpotato-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-add-sweetpotato-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-add-sweetpotato-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-add-sweetpotato-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-add-sweetpotato-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the sweet potato puree, egg, flour, and salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103131\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103131\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-dough.jpg\" alt=\"Attach the dough hook and knead the dough on medium speed for about 5 minutes. The dough will be soft and sticky.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Attach the dough hook and knead the dough on medium speed for about 5 minutes. The dough will be soft and sticky. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103127\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103127\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-dough-big.jpg\" alt=\"Form the dough into a ball, cover the bowl with plastic wrap, and let rise in a warm, draft-free spot until doubled, about 1 hour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-big.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-big-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-big-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-big-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-big-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-big-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Form the dough into a ball, cover the bowl with plastic wrap, and let rise in a warm, draft-free spot until doubled, about 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Grease two 9-inch round cake pans. Dump the dough onto a floured work surface. Divide the dough into about 18 equal pieces, each about 1½ ounces. Roll each piece into a ball and place half of the balls into each prepared cake pan, spacing them evenly.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103130\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103130\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-dough-weigh.jpg\" alt=\"Dump the dough onto a floured work surface. Divide the dough into about 18 equal pieces, each about 1½ ounces.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-weigh.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-weigh-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-weigh-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-weigh-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-weigh-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-weigh-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dump the dough onto a floured work surface. Divide the dough into about 18 equal pieces, each about 1½ ounces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103132\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103132\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-doughballs.jpg\" alt=\"Roll each piece into a ball. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-doughballs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-doughballs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-doughballs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-doughballs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-doughballs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-doughballs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll each piece into a ball. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Brush the dough balls with half of the melted butter. Cover loosely with plastic wrap and let stand until puffy, about 30 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103120\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103120\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-brush-balls.jpg\" alt=\"Place half of the balls into each prepared cake pan, spacing them evenly. Brush the dough balls with half of the melted butter. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-balls.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-balls-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-balls-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-balls-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-balls-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-balls-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place half of the balls into each prepared cake pan, spacing them evenly. Brush the dough balls with half of the melted butter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Position a rack in the middle of the oven and preheat to 375°F. Bake until the rolls are golden, about 18 minutes. Brush with the remaining 1 tablespoon melted butter as soon as they come out of the oven. Serve warm.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103117\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103117\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-balls-in-oven.jpg\" alt=\"Position a rack in the middle of the oven and preheat to 375°F. Bake until the rolls are golden, about 18 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-balls-in-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-balls-in-oven-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-balls-in-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-balls-in-oven-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-balls-in-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-balls-in-oven-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Position a rack in the middle of the oven and preheat to 375°F. Bake until the rolls are golden, about 18 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103122\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103122\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-brush-cooked.jpg\" alt=\" Brush with the remaining 1 tablespoon melted butter as soon as they come out of the oven.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-cooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-cooked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-cooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-cooked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-cooked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-cooked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush with the remaining 1 tablespoon melted butter as soon as they come out of the oven. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103133\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103133\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-finished-cluster.jpg\" alt=\"Serve the Sweet Potato Dinner Rolls warm.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-finished-cluster.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-finished-cluster-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-finished-cluster-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-finished-cluster-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-finished-cluster-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-finished-cluster-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Sweet Potato Dinner Rolls warm. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Complete your Thanksgiving feast with these buttery dinner rolls made with smashed sweet potatoes. ","status":"publish","parent":0,"modified":1571962225,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":817},"headData":{"title":"Soft and Buttery Sweet Potato Dinner Rolls | KQED","description":"Complete your Thanksgiving feast with these buttery dinner rolls made with smashed sweet potatoes. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Soft and Buttery Sweet Potato Dinner Rolls","datePublished":"2015-11-11T16:00:27.000Z","dateModified":"2019-10-25T00:10:25.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"102921 http://ww2.kqed.org/bayareabites/?p=102921","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/11/11/tender-buttery-sweet-potato-dinner-rolls/","disqusTitle":"Soft and Buttery Sweet Potato Dinner Rolls","source":"Thanksgiving Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/series/thanksgiving-recipes/","WpOldSlug":"homemade-thanksgiving-tender-buttery-sweet-potato-dinner-rolls","path":"/bayareabites/102921/tender-buttery-sweet-potato-dinner-rolls","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I love finding new ways to incorporate autumnal vegetables into nearly every aspect of the Thanksgiving meal, and these festive little pull-apart rolls are just the ticket. With a beautiful orange hue and a sweet, earthy flavor, these pair exceptionally well with nearly anything on the holiday table. Plus they're great to use with terrific turkey sandwiches the next day!\u003c/p>\n\u003cp>Making your own dinner rolls is easier than you think, and you can do most of the work one day ahead. Boil and puree the sweet potato up to 3 days in advance. Be sure to warm it up before adding it to the bread dough. Make the dough, let it rise, then divide and form the rolls up to a day in advance. Before you proof them, cover them and refrigerate them overnight. They will slowly rise over 24 hours. Let them sit at room temperature for about 1 hour before baking.\u003c/p>\n\u003cp>If you are feeling very adventurous, you can make these into pretty cloverleaf rolls. Divide the dough into 18 pieces as instructed. Divide each of those pieces into 3 pieces, roll each small piece into a ball and place 3 balls into well-greased muffin cups (you will need two 12-cup muffin pans to fill 18 muffin cups). Bake as directed.\u003c/p>\n\u003cfigure id=\"attachment_103137\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103137\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-finished-rack1.jpg\" alt=\"Soft and Buttery Sweet Potato Dinner Rolls\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-finished-rack1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-finished-rack1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-finished-rack1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-finished-rack1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-finished-rack1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-finished-rack1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Soft and Buttery Sweet Potato Dinner Rolls \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 18 rolls\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 small orange-fleshed sweet potato (about 8 oz), peeled and cut into chunks\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>6 tbsp unsalted butter, plus 2 tbsp melted\u003c/li>\n\u003cli>2 tbsp honey\u003c/li>\n\u003cli>1/2 cup whole milk\u003c/li>\n\u003cli>1 package (2¼ tsp) active dry yeast\u003c/li>\n\u003cli>1 large egg, lightly beaten\u003c/li>\n\u003cli>3 cups all-purpose flour\u003c/li>\n\u003cli>1½ tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_103126\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103126\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-cut-sweetpotato.jpg\" alt=\"Peel and cut sweet potato into chunks and cook until tender.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-cut-sweetpotato.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-cut-sweetpotato-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-cut-sweetpotato-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-cut-sweetpotato-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-cut-sweetpotato-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-cut-sweetpotato-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peel and cut sweet potato into chunks and cook until tender. \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>Place the sweet potato chunks in a saucepan and fill with cold water to cover. Add a large pinch of salt. Bring to a boil over high heat, then reduce the heat to medium and cook until very tender when pierced with the tip of a knife, about 20 minutes. Drain well. Add to the bowl of a food processor and process to a smooth puree. Measure 2/3 cup puree and set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103119\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103119\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-blend-sweetpotato.jpg\" alt=\"Add cooked potatoes to the bowl of a food processor and process to a smooth puree. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-blend-sweetpotato.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-blend-sweetpotato-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-blend-sweetpotato-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-blend-sweetpotato-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-blend-sweetpotato-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-blend-sweetpotato-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add cooked potatoes to the bowl of a food processor and process to a smooth puree. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a small saucepan, melt the 6 tbsp butter with the honey over low heat. Stir in the milk and gently warm the mixture to 110°F (it will happen quickly; if the temp is higher than 115°F let it cool). Pour into the bowl of a stand mixer. Stir in the yeast and let stand until foamy, about 5 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103140\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103140\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-yeast.jpg\" alt=\"Stir in the yeast and let stand until foamy, about 5 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-yeast.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-yeast-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-yeast-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-yeast-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-yeast-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-yeast-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the yeast and let stand until foamy, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Stir in the sweet potato puree, egg, flour, and salt. Attach the dough hook and knead the dough on medium speed for about 5 minutes. The dough will be soft and sticky. Form the dough into a ball, cover the bowl with plastic wrap, and let rise in a warm, draft-free spot until doubled, about 1 hour.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103116\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103116\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-add-sweetpotato.jpg\" alt=\"Stir in the sweet potato puree, egg, flour, and salt.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-add-sweetpotato.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-add-sweetpotato-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-add-sweetpotato-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-add-sweetpotato-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-add-sweetpotato-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-add-sweetpotato-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the sweet potato puree, egg, flour, and salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103131\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103131\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-dough.jpg\" alt=\"Attach the dough hook and knead the dough on medium speed for about 5 minutes. The dough will be soft and sticky.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Attach the dough hook and knead the dough on medium speed for about 5 minutes. The dough will be soft and sticky. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103127\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103127\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-dough-big.jpg\" alt=\"Form the dough into a ball, cover the bowl with plastic wrap, and let rise in a warm, draft-free spot until doubled, about 1 hour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-big.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-big-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-big-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-big-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-big-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-big-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Form the dough into a ball, cover the bowl with plastic wrap, and let rise in a warm, draft-free spot until doubled, about 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Grease two 9-inch round cake pans. Dump the dough onto a floured work surface. Divide the dough into about 18 equal pieces, each about 1½ ounces. Roll each piece into a ball and place half of the balls into each prepared cake pan, spacing them evenly.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103130\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103130\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-dough-weigh.jpg\" alt=\"Dump the dough onto a floured work surface. Divide the dough into about 18 equal pieces, each about 1½ ounces.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-weigh.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-weigh-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-weigh-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-weigh-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-weigh-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-weigh-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dump the dough onto a floured work surface. Divide the dough into about 18 equal pieces, each about 1½ ounces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103132\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103132\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-doughballs.jpg\" alt=\"Roll each piece into a ball. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-doughballs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-doughballs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-doughballs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-doughballs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-doughballs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-doughballs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll each piece into a ball. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Brush the dough balls with half of the melted butter. Cover loosely with plastic wrap and let stand until puffy, about 30 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103120\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103120\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-brush-balls.jpg\" alt=\"Place half of the balls into each prepared cake pan, spacing them evenly. Brush the dough balls with half of the melted butter. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-balls.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-balls-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-balls-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-balls-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-balls-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-balls-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place half of the balls into each prepared cake pan, spacing them evenly. Brush the dough balls with half of the melted butter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Position a rack in the middle of the oven and preheat to 375°F. Bake until the rolls are golden, about 18 minutes. Brush with the remaining 1 tablespoon melted butter as soon as they come out of the oven. Serve warm.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103117\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103117\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-balls-in-oven.jpg\" alt=\"Position a rack in the middle of the oven and preheat to 375°F. Bake until the rolls are golden, about 18 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-balls-in-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-balls-in-oven-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-balls-in-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-balls-in-oven-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-balls-in-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-balls-in-oven-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Position a rack in the middle of the oven and preheat to 375°F. Bake until the rolls are golden, about 18 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103122\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103122\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-brush-cooked.jpg\" alt=\" Brush with the remaining 1 tablespoon melted butter as soon as they come out of the oven.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-cooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-cooked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-cooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-cooked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-cooked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-cooked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush with the remaining 1 tablespoon melted butter as soon as they come out of the oven. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103133\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103133\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-finished-cluster.jpg\" alt=\"Serve the Sweet Potato Dinner Rolls warm.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-finished-cluster.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-finished-cluster-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-finished-cluster-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-finished-cluster-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-finished-cluster-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-finished-cluster-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Sweet Potato Dinner Rolls warm. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/102921/tender-buttery-sweet-potato-dinner-rolls","authors":["5015","5014"],"series":["bayareabites_15149","bayareabites_15012"],"categories":["bayareabites_1516","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362","bayareabites_1873"],"tags":["bayareabites_15034","bayareabites_14023","bayareabites_14006","bayareabites_15032","bayareabites_13923","bayareabites_530","bayareabites_2962"],"featImg":"bayareabites_103124","label":"source_bayareabites_102921"},"bayareabites_102914":{"type":"posts","id":"bayareabites_102914","meta":{"index":"posts_1591205157","site":"bayareabites","id":"102914","score":null,"sort":[1447088414000]},"guestAuthors":[],"slug":"homemade-thanksgiving-classic-dry-brined-and-butter-basted-roast-turkey-with-herbs","title":"Homemade Thanksgiving: Classic Dry-Brined and Butter-Basted Roast Turkey with Herbs","publishDate":1447088414,"format":"image","headTitle":"Thanksgiving Recipes | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Deep-fried, smoked, grilled, \u003ca href=\"https://en.wikipedia.org/wiki/Spatchcock\" target=\"_blank\" rel=\"noopener\">spatchcocked\u003c/a>, stuffed, dismantled, braised, submerged in a vat of brine...over the many years I’ve been making Thanksgiving dinner, I’ve prepared turkey every which way, some more successful than others. But this year I’m going old-school with a big beautiful bird roasted in my oven.\u003c/p>\n\u003cp>[contextly_sidebar id=\"IM0mzTIbMqWDWdHmceomXz8YTPrbNolp\"]I’ve learned some key tips through my experiments: brined turkeys taste better, butter helps keep things moist, and don’t stuff your turkey or you risk food poisoning (plus I find it a bit gross.) So, with the stuffing on the side, this year I decided to treat my turkey the way I like to treat my roast chicken.\u003c/p>\n\u003cp>The first step is to dry brine it. What does that mean? Rub the turkey all over (inside and out, under and over the skin) with plenty of kosher salt and then let it sit and let the salt work its magic over one or two days. It works the way a wet brine does, which is to impart salty flavor into the meat.\u003c/p>\n\u003cfigure id=\"attachment_102959\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102959\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-salt.jpg\" alt=\"Rub the turkey all over, inside and out, under the skin and over the skin, with plenty of kosher salt and then let it sit and let the salt work its magic.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-salt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-salt-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-salt-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-salt-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-salt-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-salt-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rub the turkey all over, inside and out, under the skin and over the skin, with plenty of kosher salt and then let it sit and let the salt work its magic. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Next step: take the chill off the turkey and dry it all over with paper towels. I don’t bother rinsing it (and there's too much risk of cross-contamination with a giant dripping bird.) Drying it helps keep it from sticking, and helps the butter stick to it.\u003c/p>\n\u003cfigure id=\"attachment_102949\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102949\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-dry.jpg\" alt=\"Take the chill off the turkey and dry it all over with paper towels.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-dry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-dry-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-dry-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-dry-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-dry-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-dry-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Take the chill off the turkey and dry it all over with paper towels. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Then rub that bird all over with a herb-infused butter as you did with the salt: inside and out and under and over the skin. Stuff it with a few aromatics (but not so many that there is no air circulation inside the bird), pop it on a rack in a roasting pan, and roast, roast, roast away.\u003c/p>\n\u003cfigure id=\"attachment_102957\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102957\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-rub-butter.jpg\" alt=\"Rub that bird all over with a herb-infused butter, inside and out and under and over the skin.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-rub-butter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-rub-butter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-rub-butter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-rub-butter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-rub-butter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-rub-butter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rub that bird all over with a herb-infused butter, inside and out and under and over the skin. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I like to keep some liquid in the bottom of the roasting pan to help keep things moist -- plus it makes for a great gravy base when you're ready to make it. I also like to turn the bird while cooking to make sure it’s all nice and crisp and browned.\u003c/p>\n\u003cfigure id=\"attachment_102943\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102943\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-add-liquid.jpg\" alt=\"I like to keep some liquid in the bottom of the roasting pan to help keep things moist.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-add-liquid.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-add-liquid-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-add-liquid-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-add-liquid-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-add-liquid-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-add-liquid-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I like to keep some liquid in the bottom of the roasting pan to help keep things moist. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Keep an eye on the temperature with an instant-read thermometer to make sure you don’t over or under cook this beauty.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Happy Turkey Day!\u003c/p>\n\u003ch3>Dry-Brined Herbed Roast Turkey\u003c/h3>\n\u003cp>\u003cem>Makes 12+ servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>One 14-lb turkey, ideally organic and pasture-raised, defrosted if frozen\u003c/li>\n\u003cli>About 1/4 cup kosher salt\u003c/li>\n\u003cli>6 tbsp unsalted butter, at room temperature\u003c/li>\n\u003cli>1 tbsp chopped fresh thyme leaves\u003c/li>\n\u003cli>1 tbsp chopped fresh sage leaves\u003c/li>\n\u003cli>1 small yellow onion, roughly chopped\u003c/li>\n\u003cli>1 carrot, roughly chopped\u003c/li>\n\u003cli>1 cup turkey stock, chicken broth, or white wine\u003c/li>\n\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>\u003cem>One to two days before roasting:\u003c/em>\u003cbr>\nRub the salt all over the turkey, under and over the skin and in the cavities. Place it in a roasting pan or a baking pan, cover tightly with plastic wrap and refrigerate until ready to cook.\u003c/li>\n\u003cli>\u003cem>The day you plan to serve the turkey:\u003c/em>\u003cbr>\nRemove the turkey from the refrigerator about 1 hour before roasting.\u003c/li>\n\u003cli>Meanwhile, preheat the oven to 400F. In a bowl, stir together the butter, thyme, and sage until well combined.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102948\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102948\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-butter.jpg\" alt=\"In a bowl, stir together the butter, thyme, and sage until well combined.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-butter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-butter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-butter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-butter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-butter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-butter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, stir together the butter, thyme, and sage until well combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Using paper towels, dry the turkey inside and out. Rub the butter mixture under and over the top of the skin. Stuff the cavity with the onion, carrot and parsley sprigs.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102946\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102946\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-butter-inside1.jpg\" alt=\"Rub the butter mixture under the skin and over the top of the skin.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-butter-inside1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-butter-inside1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-butter-inside1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-butter-inside1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-butter-inside1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-butter-inside1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rub the butter mixture under the skin and over the top of the skin. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102942\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102942\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-add-carrots.jpg\" alt=\"Stuff the cavity with the onion, carrot and parsley sprigs.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-add-carrots.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-add-carrots-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-add-carrots-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-add-carrots-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-add-carrots-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-add-carrots-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stuff the cavity with the onion, carrot and parsley sprigs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Set the turkey on a roasting rack set inside of a roasting pan just big enough to hold the turkey. Add the stock or wine to the pan.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102952\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102952\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-oven-raw.jpg\" alt=\"Roast the turkey for 1 hour, then reduce the heat to 375F.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-oven-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-oven-raw-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-oven-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-oven-raw-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-oven-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-oven-raw-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast the turkey for 1 hour, then reduce the heat to 375F. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Roast the turkey for 1 hour, then reduce the heat to 375F. Turn the bird upside down to brown the bottom. Continue to roast, basting the turkey occasionally with the pan juices, for 1 more hour. Remove the turkey from the oven and carefully turn the bird breast side up. Continue to roast until the temperature reads 165F in the thickest part of the breast away from the bone or 170F in the thickest part of the thigh away from the bone. The turkey juices should run clear.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102963\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102963\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-turn-bird.jpg\" alt=\"Turn the bird upside down to brown the bottom. Continue to roast, basting the turkey occasionally with the pan juices, for 1 more hour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-turn-bird.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-turn-bird-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-turn-bird-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-turn-bird-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-turn-bird-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-turn-bird-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turn the bird upside down to brown the bottom. Continue to roast, basting the turkey occasionally with the pan juices, for 1 more hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Remove the turkey from the oven, transfer to a carving board, loosely tent with foil, and let rest for 15 minutes while you prepare the gravy from the pan juices.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102951\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102951\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-oven-done.jpg\" alt=\"Remove the turkey from the oven and carefully turn the bird breast side up. Continue to roast until the temperature reads 165F in the thickest part of the breast away from the bone or 170F in the thickest part of the thigh away from the bone.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-oven-done.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-oven-done-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-oven-done-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-oven-done-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-oven-done-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-oven-done-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the turkey from the oven and carefully turn the bird breast side up. Continue to roast until the temperature reads 165F in the thickest part of the breast away from the bone or 170F in the thickest part of the thigh away from the bone. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Be sure to reserve the turkey carcass and roasted vegetables for making stock.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102956\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102956\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-roasted-final2.jpg\" alt=\"The finished Dry-Brined Herbed Roast Turkey\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-roasted-final2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-roasted-final2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-roasted-final2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-roasted-final2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-roasted-final2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-roasted-final2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The finished Dry-Brined Herbed Roast Turkey \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Looking for the best recipe for a succulent and impressive roast turkey? Look no further than this simple-to-prepare bird and wow your guests this holiday.\r\n\r\n","status":"publish","parent":0,"modified":1571963075,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":946},"headData":{"title":"Homemade Thanksgiving: Classic Dry-Brined and Butter-Basted Roast Turkey with Herbs | KQED","description":"Looking for the best recipe for a succulent and impressive roast turkey? Look no further than this simple-to-prepare bird and wow your guests this holiday.\r\n\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Homemade Thanksgiving: Classic Dry-Brined and Butter-Basted Roast Turkey with Herbs","datePublished":"2015-11-09T17:00:14.000Z","dateModified":"2019-10-25T00:24:35.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"102914 http://ww2.kqed.org/bayareabites/?p=102914","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/11/09/homemade-thanksgiving-classic-dry-brined-and-butter-basted-roast-turkey-with-herbs/","disqusTitle":"Homemade Thanksgiving: Classic Dry-Brined and Butter-Basted Roast Turkey with Herbs","source":"Thanksgiving Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/series/thanksgiving-recipes/","path":"/bayareabites/102914/homemade-thanksgiving-classic-dry-brined-and-butter-basted-roast-turkey-with-herbs","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Deep-fried, smoked, grilled, \u003ca href=\"https://en.wikipedia.org/wiki/Spatchcock\" target=\"_blank\" rel=\"noopener\">spatchcocked\u003c/a>, stuffed, dismantled, braised, submerged in a vat of brine...over the many years I’ve been making Thanksgiving dinner, I’ve prepared turkey every which way, some more successful than others. But this year I’m going old-school with a big beautiful bird roasted in my oven.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>I’ve learned some key tips through my experiments: brined turkeys taste better, butter helps keep things moist, and don’t stuff your turkey or you risk food poisoning (plus I find it a bit gross.) So, with the stuffing on the side, this year I decided to treat my turkey the way I like to treat my roast chicken.\u003c/p>\n\u003cp>The first step is to dry brine it. What does that mean? Rub the turkey all over (inside and out, under and over the skin) with plenty of kosher salt and then let it sit and let the salt work its magic over one or two days. It works the way a wet brine does, which is to impart salty flavor into the meat.\u003c/p>\n\u003cfigure id=\"attachment_102959\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102959\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-salt.jpg\" alt=\"Rub the turkey all over, inside and out, under the skin and over the skin, with plenty of kosher salt and then let it sit and let the salt work its magic.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-salt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-salt-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-salt-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-salt-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-salt-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-salt-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rub the turkey all over, inside and out, under the skin and over the skin, with plenty of kosher salt and then let it sit and let the salt work its magic. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Next step: take the chill off the turkey and dry it all over with paper towels. I don’t bother rinsing it (and there's too much risk of cross-contamination with a giant dripping bird.) Drying it helps keep it from sticking, and helps the butter stick to it.\u003c/p>\n\u003cfigure id=\"attachment_102949\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102949\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-dry.jpg\" alt=\"Take the chill off the turkey and dry it all over with paper towels.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-dry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-dry-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-dry-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-dry-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-dry-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-dry-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Take the chill off the turkey and dry it all over with paper towels. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Then rub that bird all over with a herb-infused butter as you did with the salt: inside and out and under and over the skin. Stuff it with a few aromatics (but not so many that there is no air circulation inside the bird), pop it on a rack in a roasting pan, and roast, roast, roast away.\u003c/p>\n\u003cfigure id=\"attachment_102957\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102957\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-rub-butter.jpg\" alt=\"Rub that bird all over with a herb-infused butter, inside and out and under and over the skin.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-rub-butter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-rub-butter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-rub-butter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-rub-butter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-rub-butter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-rub-butter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rub that bird all over with a herb-infused butter, inside and out and under and over the skin. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I like to keep some liquid in the bottom of the roasting pan to help keep things moist -- plus it makes for a great gravy base when you're ready to make it. I also like to turn the bird while cooking to make sure it’s all nice and crisp and browned.\u003c/p>\n\u003cfigure id=\"attachment_102943\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102943\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-add-liquid.jpg\" alt=\"I like to keep some liquid in the bottom of the roasting pan to help keep things moist.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-add-liquid.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-add-liquid-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-add-liquid-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-add-liquid-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-add-liquid-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-add-liquid-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I like to keep some liquid in the bottom of the roasting pan to help keep things moist. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Keep an eye on the temperature with an instant-read thermometer to make sure you don’t over or under cook this beauty.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Happy Turkey Day!\u003c/p>\n\u003ch3>Dry-Brined Herbed Roast Turkey\u003c/h3>\n\u003cp>\u003cem>Makes 12+ servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>One 14-lb turkey, ideally organic and pasture-raised, defrosted if frozen\u003c/li>\n\u003cli>About 1/4 cup kosher salt\u003c/li>\n\u003cli>6 tbsp unsalted butter, at room temperature\u003c/li>\n\u003cli>1 tbsp chopped fresh thyme leaves\u003c/li>\n\u003cli>1 tbsp chopped fresh sage leaves\u003c/li>\n\u003cli>1 small yellow onion, roughly chopped\u003c/li>\n\u003cli>1 carrot, roughly chopped\u003c/li>\n\u003cli>1 cup turkey stock, chicken broth, or white wine\u003c/li>\n\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>\u003cem>One to two days before roasting:\u003c/em>\u003cbr>\nRub the salt all over the turkey, under and over the skin and in the cavities. Place it in a roasting pan or a baking pan, cover tightly with plastic wrap and refrigerate until ready to cook.\u003c/li>\n\u003cli>\u003cem>The day you plan to serve the turkey:\u003c/em>\u003cbr>\nRemove the turkey from the refrigerator about 1 hour before roasting.\u003c/li>\n\u003cli>Meanwhile, preheat the oven to 400F. In a bowl, stir together the butter, thyme, and sage until well combined.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102948\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102948\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-butter.jpg\" alt=\"In a bowl, stir together the butter, thyme, and sage until well combined.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-butter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-butter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-butter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-butter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-butter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-butter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, stir together the butter, thyme, and sage until well combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Using paper towels, dry the turkey inside and out. Rub the butter mixture under and over the top of the skin. Stuff the cavity with the onion, carrot and parsley sprigs.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102946\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102946\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-butter-inside1.jpg\" alt=\"Rub the butter mixture under the skin and over the top of the skin.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-butter-inside1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-butter-inside1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-butter-inside1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-butter-inside1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-butter-inside1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-butter-inside1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rub the butter mixture under the skin and over the top of the skin. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102942\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102942\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-add-carrots.jpg\" alt=\"Stuff the cavity with the onion, carrot and parsley sprigs.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-add-carrots.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-add-carrots-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-add-carrots-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-add-carrots-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-add-carrots-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-add-carrots-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stuff the cavity with the onion, carrot and parsley sprigs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Set the turkey on a roasting rack set inside of a roasting pan just big enough to hold the turkey. Add the stock or wine to the pan.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102952\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102952\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-oven-raw.jpg\" alt=\"Roast the turkey for 1 hour, then reduce the heat to 375F.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-oven-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-oven-raw-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-oven-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-oven-raw-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-oven-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-oven-raw-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast the turkey for 1 hour, then reduce the heat to 375F. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Roast the turkey for 1 hour, then reduce the heat to 375F. Turn the bird upside down to brown the bottom. Continue to roast, basting the turkey occasionally with the pan juices, for 1 more hour. Remove the turkey from the oven and carefully turn the bird breast side up. Continue to roast until the temperature reads 165F in the thickest part of the breast away from the bone or 170F in the thickest part of the thigh away from the bone. The turkey juices should run clear.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102963\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102963\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-turn-bird.jpg\" alt=\"Turn the bird upside down to brown the bottom. Continue to roast, basting the turkey occasionally with the pan juices, for 1 more hour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-turn-bird.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-turn-bird-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-turn-bird-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-turn-bird-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-turn-bird-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-turn-bird-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turn the bird upside down to brown the bottom. Continue to roast, basting the turkey occasionally with the pan juices, for 1 more hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Remove the turkey from the oven, transfer to a carving board, loosely tent with foil, and let rest for 15 minutes while you prepare the gravy from the pan juices.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102951\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102951\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-oven-done.jpg\" alt=\"Remove the turkey from the oven and carefully turn the bird breast side up. Continue to roast until the temperature reads 165F in the thickest part of the breast away from the bone or 170F in the thickest part of the thigh away from the bone.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-oven-done.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-oven-done-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-oven-done-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-oven-done-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-oven-done-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-oven-done-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the turkey from the oven and carefully turn the bird breast side up. Continue to roast until the temperature reads 165F in the thickest part of the breast away from the bone or 170F in the thickest part of the thigh away from the bone. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Be sure to reserve the turkey carcass and roasted vegetables for making stock.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102956\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102956\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-roasted-final2.jpg\" alt=\"The finished Dry-Brined Herbed Roast Turkey\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-roasted-final2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-roasted-final2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-roasted-final2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-roasted-final2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-roasted-final2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-roasted-final2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The finished Dry-Brined Herbed Roast Turkey \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/102914/homemade-thanksgiving-classic-dry-brined-and-butter-basted-roast-turkey-with-herbs","authors":["5015","5014"],"series":["bayareabites_15149","bayareabites_15012"],"categories":["bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_15030","bayareabites_530","bayareabites_2962","bayareabites_543"],"featImg":"bayareabites_102955","label":"source_bayareabites_102914"},"bayareabites_96378":{"type":"posts","id":"bayareabites_96378","meta":{"index":"posts_1591205157","site":"bayareabites","id":"96378","score":null,"sort":[1432656059000]},"guestAuthors":[],"slug":"a-couple-of-tricks-for-outstanding-homemade-hummus","title":"A Couple of Tricks for Outstanding Homemade Hummus","publishDate":1432656059,"format":"standard","headTitle":"Our Top 10 Recipes From 2015 | Bay Area Bites | KQED Food","labelTerm":{"term":15149,"site":"bayareabites"},"content":"\u003cp>Making hummus at home is not difficult; I’ve been making my own hummus since college. Most of those recipes required a can of chickpeas, some olive oil, and a drizzle of tahini from a rogue jar stuck in the back of my refrigerator. But those experiments were never really any better than what I could find at the store. \u003c/p>\n\u003cp>Then I discovered the silky smooth hummus in Yotam Ottolenghi and Sami Tamimi’s \u003ca href=\"http://www.nytimes.com/2013/07/31/dining/jerusalem-has-all-the-right-ingredients.html\">\u003cem>Jerusalem\u003c/em>\u003c/a> cookbook. That recipe was unlike anything I had made before. It began with dried chickpeas and included almost as much tahini as beans. The real secret was to first cook the chickpeas — dry — with a touch of baking soda. This step roughs up the exterior of the beans and encourages the skins to slip off. (The skins, hummus making veterans agree, create those small grainy lumps in the finished product.) After adding water, many of the skins float to the surface, where they can be skimmed off. Plus, the alkalizing effect of the soda makes the beans cook extra fast and (supposedly) makes them more digestible.\u003c/p>\n\u003cfigure id=\"attachment_96379\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/stirring.jpg\" alt=\"Cooking the chickpeas dry with a little baking soda speeds up cooking and helps remove pesky chickpea skins.\" width=\"1920\" height=\"1331\" class=\"size-full wp-image-96379\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/stirring.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/stirring-400x277.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/stirring-800x555.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/stirring-1440x998.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/stirring-1180x818.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/stirring-960x666.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cooking the chickpeas dry with a little baking soda speeds up cooking and helps remove pesky chickpea skins. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Over time, I have modified the \u003cem>Jerusalem\u003c/em> recipe. I prefer my hummus with less tahini and the addition of high-quality olive oil. You can taste the chickpeas better this way, but you’ll still get the awesome texture of the original.\u003c/p>\n\u003cp>To start, you’ll want to soak a cup of dried chickpeas in cool water overnight. I have made the hummus using “quick-soaked” beans, which are made by bringing the dried beans and water to a boil, removing them from the heat, and letting them sit until cool. However, I think the texture of the hummus is better when made with chickpeas soaked overnight.\u003c/p>\n\u003cp>The next day, drain the chickpeas and pour them into a pot. I like to use a deep Dutch oven because the water will foam up dramatically as the beans boil; spillovers are not fun. Add baking soda and give the chickpeas a good stir. Then place the pot over medium-high heat and cook, stirring constantly, for a few minutes. This step will help to loosen the skin and jump-start the cooking.\u003c/p>\n\u003cfigure id=\"attachment_96380\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/skimming.jpg\" alt=\"Skim off all of the foam and skins that float to the surface as the chickpeas cook.\" width=\"1920\" height=\"1321\" class=\"size-full wp-image-96380\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/skimming.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/skimming-400x275.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/skimming-800x550.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/skimming-1440x991.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/skimming-1180x812.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/skimming-960x661.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Skim off all of the foam and skins that float to the surface as the chickpeas cook. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Add about 6 cups of water and bring the whole thing to a boil over high heat. Once it reaches boiling, keep it there. Don’t reduce the heat to a simmer as instructed in just about every other dried bean recipe. You want that rapid boil to knock off those skins. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Watch the pot carefully and get ready for foam. Skim off the white sea foam-like sludge as it forms. Bonus points for chickpea skins.\u003c/p>\n\u003cp>Keep boiling the chickpeas until they are super tender. It may take only 20 minutes, or it could take up to 45 minutes if the beans are old. Once tender, drain the chickpeas well and set aside.\u003c/p>\n\u003cfigure id=\"attachment_96381\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/processed-garlic.jpg\" alt=\"Keep things simple by mincing the garlic in the food processor.\" width=\"1920\" height=\"1294\" class=\"size-full wp-image-96381\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/processed-garlic.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/processed-garlic-400x270.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/processed-garlic-800x539.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/processed-garlic-1440x971.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/processed-garlic-1180x795.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/processed-garlic-960x647.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Keep things simple by mincing the garlic in the food processor. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now begins the blending. I like to mince the garlic in the food processor first, mostly because I am lazy and don’t want to pull out a knife or garlic press. Mincing the garlic in the food processor also has the added benefit of keeping all of the tasty garlic oils in the processor bowl and off of a cutting board. Once the garlic is minced, add the chickpeas and process until they form a thick paste.\u003c/p>\n\u003cp>Keep the food processor running and pour the tahini, olive oil, lemon juice, and salt through the feed tube. It will sputter a bit and then start turning smooth. Now add some water. I like to add about 5 tablespoons of water to start, and then add more if I want a more drizzle-able result. Experiment and figure out what you like. No matter how much water you use, you’ll want to keep the food processor running for at least another minute or two to smooth out any additional lumps. It will seem like a long time, but it’s totally worth it.\u003c/p>\n\u003cp>I especially like this hummus served warm, right out of the food processor, but you can let it cool and refrigerate for up to a week. Dip away.\u003c/p>\n\u003cfigure id=\"attachment_96382\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/finished-hummus-4.jpg\" alt=\"Homemade hummus. \" width=\"1920\" height=\"1283\" class=\"size-full wp-image-96382\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/finished-hummus-4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/finished-hummus-4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/finished-hummus-4-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/finished-hummus-4-1440x962.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/finished-hummus-4-1180x789.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/finished-hummus-4-960x642.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade hummus. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Hummus\u003c/h3>\n\u003cp>\u003cem>Makes about 3 cups\u003c/em>\u003cbr>\n\u003cstrong>Note:\u003c/strong> Hummus consistency is a personal preference. If you like your hummus on the thin and drizzly side, add up to 8 tablespoons (½ cup) water at the end of blending. If you prefer a thicker dip, use the lower amount (5 tablespoons). \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup dried chickpeas\u003c/li>\n\u003cli>1 teaspoon baking soda\u003c/li>\n\u003cli>3 cloves garlic, peeled\u003c/li>\n\u003cli>½ cup tahini\u003c/li>\n\u003cli>⅓ cup extra virgin olive oil\u003c/li>\n\u003cli>3 tablespoons freshly squeezed lemon juice\u003c/li>\n\u003cli>1 teaspoon kosher salt\u003c/li>\n\u003cli>5-8 tablespoons ice water (see note)\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>The night before making the hummus, soak the chickpeas in a large bowl of cold water.\u003c/li>\n\u003cli>The next day, drain the chickpeas and transfer to a large pot or Dutch oven. \u003c/li>\n\u003cli>Add the baking soda and turn the heat to medium-high. Cook the chickpeas, stirring constantly, for 3 minutes.\u003c/li>\n\u003cli>Add about 6 cups water and increase the heat to high. Bring the water to a rapid boil. It will foam up dramatically. Use a spoon to skim off all of the white foam as it forms. Continue to boil until the chickpeas are very tender, 20 to 30 (or up to 45) minutes. Drain and set aside.\u003c/li>\n\u003cli>Pulse the garlic in a food processor until minced, 5 to 8 pulses. Add the drained chickpeas and process until they turn into a paste, about 10 seconds. Scrape down the sides of the food processor.\u003c/li>\n\u003cli>With the food processor running, pour in the tahini, olive oil, lemon juice, and kosher salt. Continue to process until smooth, about 30 seconds.\u003c/li>\n\u003cli>Add 5 tablespoons water and process until very smooth, 1 to 2 more minutes. Add additional water if desired.\u003c/li>\n\u003cli>Serve warm or let cool to room temperature before refrigerating. The hummus will keep for about 1 week in the refrigerator.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"A silky smooth hummus recipe that is perfect for a summer day.","status":"publish","parent":0,"modified":1456526293,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":1057},"headData":{"title":"A Couple of Tricks for Outstanding Homemade Hummus | KQED","description":"A silky smooth hummus recipe that is perfect for a summer day.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"A Couple of Tricks for Outstanding Homemade Hummus","datePublished":"2015-05-26T16:00:59.000Z","dateModified":"2016-02-26T22:38:13.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"96378 http://ww2.kqed.org/bayareabites/?p=96378","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/05/26/a-couple-of-tricks-for-outstanding-homemade-hummus/","disqusTitle":"A Couple of Tricks for Outstanding Homemade Hummus","path":"/bayareabites/96378/a-couple-of-tricks-for-outstanding-homemade-hummus","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Making hummus at home is not difficult; I’ve been making my own hummus since college. Most of those recipes required a can of chickpeas, some olive oil, and a drizzle of tahini from a rogue jar stuck in the back of my refrigerator. But those experiments were never really any better than what I could find at the store. \u003c/p>\n\u003cp>Then I discovered the silky smooth hummus in Yotam Ottolenghi and Sami Tamimi’s \u003ca href=\"http://www.nytimes.com/2013/07/31/dining/jerusalem-has-all-the-right-ingredients.html\">\u003cem>Jerusalem\u003c/em>\u003c/a> cookbook. That recipe was unlike anything I had made before. It began with dried chickpeas and included almost as much tahini as beans. The real secret was to first cook the chickpeas — dry — with a touch of baking soda. This step roughs up the exterior of the beans and encourages the skins to slip off. (The skins, hummus making veterans agree, create those small grainy lumps in the finished product.) After adding water, many of the skins float to the surface, where they can be skimmed off. Plus, the alkalizing effect of the soda makes the beans cook extra fast and (supposedly) makes them more digestible.\u003c/p>\n\u003cfigure id=\"attachment_96379\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/stirring.jpg\" alt=\"Cooking the chickpeas dry with a little baking soda speeds up cooking and helps remove pesky chickpea skins.\" width=\"1920\" height=\"1331\" class=\"size-full wp-image-96379\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/stirring.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/stirring-400x277.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/stirring-800x555.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/stirring-1440x998.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/stirring-1180x818.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/stirring-960x666.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cooking the chickpeas dry with a little baking soda speeds up cooking and helps remove pesky chickpea skins. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Over time, I have modified the \u003cem>Jerusalem\u003c/em> recipe. I prefer my hummus with less tahini and the addition of high-quality olive oil. You can taste the chickpeas better this way, but you’ll still get the awesome texture of the original.\u003c/p>\n\u003cp>To start, you’ll want to soak a cup of dried chickpeas in cool water overnight. I have made the hummus using “quick-soaked” beans, which are made by bringing the dried beans and water to a boil, removing them from the heat, and letting them sit until cool. However, I think the texture of the hummus is better when made with chickpeas soaked overnight.\u003c/p>\n\u003cp>The next day, drain the chickpeas and pour them into a pot. I like to use a deep Dutch oven because the water will foam up dramatically as the beans boil; spillovers are not fun. Add baking soda and give the chickpeas a good stir. Then place the pot over medium-high heat and cook, stirring constantly, for a few minutes. This step will help to loosen the skin and jump-start the cooking.\u003c/p>\n\u003cfigure id=\"attachment_96380\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/skimming.jpg\" alt=\"Skim off all of the foam and skins that float to the surface as the chickpeas cook.\" width=\"1920\" height=\"1321\" class=\"size-full wp-image-96380\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/skimming.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/skimming-400x275.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/skimming-800x550.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/skimming-1440x991.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/skimming-1180x812.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/skimming-960x661.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Skim off all of the foam and skins that float to the surface as the chickpeas cook. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Add about 6 cups of water and bring the whole thing to a boil over high heat. Once it reaches boiling, keep it there. Don’t reduce the heat to a simmer as instructed in just about every other dried bean recipe. You want that rapid boil to knock off those skins. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Watch the pot carefully and get ready for foam. Skim off the white sea foam-like sludge as it forms. Bonus points for chickpea skins.\u003c/p>\n\u003cp>Keep boiling the chickpeas until they are super tender. It may take only 20 minutes, or it could take up to 45 minutes if the beans are old. Once tender, drain the chickpeas well and set aside.\u003c/p>\n\u003cfigure id=\"attachment_96381\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/processed-garlic.jpg\" alt=\"Keep things simple by mincing the garlic in the food processor.\" width=\"1920\" height=\"1294\" class=\"size-full wp-image-96381\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/processed-garlic.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/processed-garlic-400x270.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/processed-garlic-800x539.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/processed-garlic-1440x971.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/processed-garlic-1180x795.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/processed-garlic-960x647.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Keep things simple by mincing the garlic in the food processor. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now begins the blending. I like to mince the garlic in the food processor first, mostly because I am lazy and don’t want to pull out a knife or garlic press. Mincing the garlic in the food processor also has the added benefit of keeping all of the tasty garlic oils in the processor bowl and off of a cutting board. Once the garlic is minced, add the chickpeas and process until they form a thick paste.\u003c/p>\n\u003cp>Keep the food processor running and pour the tahini, olive oil, lemon juice, and salt through the feed tube. It will sputter a bit and then start turning smooth. Now add some water. I like to add about 5 tablespoons of water to start, and then add more if I want a more drizzle-able result. Experiment and figure out what you like. No matter how much water you use, you’ll want to keep the food processor running for at least another minute or two to smooth out any additional lumps. It will seem like a long time, but it’s totally worth it.\u003c/p>\n\u003cp>I especially like this hummus served warm, right out of the food processor, but you can let it cool and refrigerate for up to a week. Dip away.\u003c/p>\n\u003cfigure id=\"attachment_96382\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/finished-hummus-4.jpg\" alt=\"Homemade hummus. \" width=\"1920\" height=\"1283\" class=\"size-full wp-image-96382\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/finished-hummus-4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/finished-hummus-4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/finished-hummus-4-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/finished-hummus-4-1440x962.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/finished-hummus-4-1180x789.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/finished-hummus-4-960x642.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade hummus. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Hummus\u003c/h3>\n\u003cp>\u003cem>Makes about 3 cups\u003c/em>\u003cbr>\n\u003cstrong>Note:\u003c/strong> Hummus consistency is a personal preference. If you like your hummus on the thin and drizzly side, add up to 8 tablespoons (½ cup) water at the end of blending. If you prefer a thicker dip, use the lower amount (5 tablespoons). \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup dried chickpeas\u003c/li>\n\u003cli>1 teaspoon baking soda\u003c/li>\n\u003cli>3 cloves garlic, peeled\u003c/li>\n\u003cli>½ cup tahini\u003c/li>\n\u003cli>⅓ cup extra virgin olive oil\u003c/li>\n\u003cli>3 tablespoons freshly squeezed lemon juice\u003c/li>\n\u003cli>1 teaspoon kosher salt\u003c/li>\n\u003cli>5-8 tablespoons ice water (see note)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>The night before making the hummus, soak the chickpeas in a large bowl of cold water.\u003c/li>\n\u003cli>The next day, drain the chickpeas and transfer to a large pot or Dutch oven. \u003c/li>\n\u003cli>Add the baking soda and turn the heat to medium-high. Cook the chickpeas, stirring constantly, for 3 minutes.\u003c/li>\n\u003cli>Add about 6 cups water and increase the heat to high. Bring the water to a rapid boil. It will foam up dramatically. Use a spoon to skim off all of the white foam as it forms. Continue to boil until the chickpeas are very tender, 20 to 30 (or up to 45) minutes. Drain and set aside.\u003c/li>\n\u003cli>Pulse the garlic in a food processor until minced, 5 to 8 pulses. Add the drained chickpeas and process until they turn into a paste, about 10 seconds. Scrape down the sides of the food processor.\u003c/li>\n\u003cli>With the food processor running, pour in the tahini, olive oil, lemon juice, and kosher salt. Continue to process until smooth, about 30 seconds.\u003c/li>\n\u003cli>Add 5 tablespoons water and process until very smooth, 1 to 2 more minutes. Add additional water if desired.\u003c/li>\n\u003cli>Serve warm or let cool to room temperature before refrigerating. The hummus will keep for about 1 week in the refrigerator.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/96378/a-couple-of-tricks-for-outstanding-homemade-hummus","authors":["5485"],"series":["bayareabites_15149"],"categories":["bayareabites_12","bayareabites_1873"],"tags":["bayareabites_2658","bayareabites_8347","bayareabites_14507"],"featImg":"bayareabites_96384","label":"bayareabites_15149"},"bayareabites_95541":{"type":"posts","id":"bayareabites_95541","meta":{"index":"posts_1591205157","site":"bayareabites","id":"95541","score":null,"sort":[1431964802000]},"guestAuthors":[],"slug":"memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce","title":"Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce","publishDate":1431964802,"format":"standard","headTitle":"Our Top 10 Recipes From 2015 | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cem>You don’t need 15 hours and a smoker to make fabulous baby back ribs – just follow this shortcut method and wow your guests at your next backyard get together.\u003c/em>\u003c/p>\n\u003cp>Being a Texan transplant, I am a serious lover of real barbecue. It’s just in your blood when you are from the Southern part of the US. And when I say “real barbecue,” I mean dusty backroads Texas, straight-from-the-smoky-pit kind of barbecue. Blackened spice-crusted brisket with plenty of fat that melts in your mouth. Spicy sausages that pop juice when you bite into them. And slow-smoked pork ribs that make you just want to sit back and chew on bones for a good long time.\u003c/p>\n\u003cp>But I also know that the commitment to true barbecue is far too much for most people. Beyond even having the equipment and know-how, there are the hours of slowly stoking the fire in a smoker to keep it low and slow. But if you have an oven and a charcoal grill, you can make some damn fine ribs.\u003c/p>\n\u003cp>Start with a spicy rub, it imbues the meat with a lot of flavor. Let the ribs sit in the rub overnight ideally, before you start cooking. A 2-hour stint in the oven, well-wrapped in foil, is all you need to make the meat incredibly tender. But the key is to pop the baked ribs over a hot charcoal fire to crisp up the outside and lend plenty of smoky flavor. Baste them with barbecue sauce while they are over the fire to caramelize it and add another layer of yumminess to the ribs; or leave it off if you like.\u003c/p>\n\u003cp>I included my homemade barbecue sauce as part of this recipe because I find most prepared sauces you get in the grocery store are overly sweet and fake-smoky. This one has a nice balance of vinegary-sweet with a bit of heat. And the best part is that you can personalize it according to your tastes.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Serve these bad boys with a big bowl of coleslaw and some barbecue baked beans and you’ve got yourself a memorable party.\u003c/p>\n\u003cfigure id=\"attachment_95557\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95557\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/ribs-grill-done.jpg\" alt=\"Baby Back Ribs on the Grill.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-grill-done.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-grill-done-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-grill-done-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-grill-done-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-grill-done-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-grill-done-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Baby Back Ribs on the Grill. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: BBQ Baby Back Ribs with Homemade Barbecue Sauce\u003c/h3>\n\u003cp>\u003cem>Serves 4 to 8, depending on how many ribs you can eat\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Barbecue sauce\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>½ yellow onion, finely diced\u003c/li>\n\u003cli>1 tbsp canola oil\u003c/li>\n\u003cli>1 cup beef or chicken stock\u003c/li>\n\u003cli>½ cup ketchup\u003c/li>\n\u003cli>¼ cup Dijon mustard\u003c/li>\n\u003cli>¼ cup Worchestershire sauce\u003c/li>\n\u003cli>3 tbsp rice vinegar or apple cider vinegar\u003c/li>\n\u003cli>2 tbsp soy sauce or tamari\u003c/li>\n\u003cli>3 tbsp dark brown sugar\u003c/li>\n\u003cli>1 tsp dry mustard\u003c/li>\n\u003cli>1 tsp ground cumin\u003c/li>\n\u003cli>1 tsp ground coriander\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper to taste\u003c/li>\n\u003cli>Hot pepper sauce to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Rib rub\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>3 tbsp kosher salt\u003c/li>\n\u003cli>3 tbsp chili powder\u003c/li>\n\u003cli>2 tbsp packed dark brown sugar\u003c/li>\n\u003cli>2 tbsp sweet paprika\u003c/li>\n\u003cli>2 tsp garlic powder\u003c/li>\n\u003cli>2 tsp dry mustard\u003c/li>\n\u003cli>1 tsp freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>2 racks baby back pork ribs (about 5 or 6 lbs), silver skin membrane removed and racks halved crosswise\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>\u003cstrong>To make the BBQ sauce:\u003c/strong> in a saucepan over medium heat, sauté the onion in the oil until soft and translucent, about 10 minutes. Add the remaining ingredients, stir well, and bring to a slow simmer. Simmer, stirring occasionally, until thickened, about 15 minutes. Taste as you go and adjust the soy sauce, sugar, hot sauce, and vinegar as needed. Let cool completely, then refrigerate in an airtight container for up to 1 week. It will make 2 cups BBQ sauce.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95571,95572,95573,95568,95569,95570\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>\u003cstrong>To prepare the ribs:\u003c/strong> Preheat the oven to 325F. In a bowl, stir together all of the ingredients for the rub. Coat the racks all over with the rib rub. Wrap each rack in foil, place on a rimmed baking sheet, then cover the baking sheet with foil. (If you like, at this point, refrigerate the ribs overnight. Let come to room temperature for 1 hour before baking.) Bake for 2 hours, or until very tender.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95562,95563,95547,95560,95564,95554,95551,95552,95548\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>About 30 minutes before the ribs are finished, prepare a charcoal or gas grill for medium-high heat. Clean and oil the racks. Remove the ribs from the foil, place the racks on the grill, and brush them with some of the sauce. Cover the grill and cook for 5 minutes. Flip and brush the ribs and cook another 5 minutes. Repeat again, grilling and turning the ribs until the meat is crisp and caramelized with sauce.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95565,95566,95555,95558,95556,95546,95559\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Transfer the ribs to a cutting board and cut between the bones. Serve right away, passing the remaining BBQ sauce on the side.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_95549\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95549\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/ribs-final-pullapart.jpg\" alt=\"Transfer the ribs to a cutting board and cut between the bones. Serve right away.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-final-pullapart.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-final-pullapart-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-final-pullapart-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-final-pullapart-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-final-pullapart-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-final-pullapart-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the ribs to a cutting board and cut between the bones. Serve right away. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"You don’t need 15 hours and a smoker to make fabulous baby back ribs – just follow this shortcut method and wow your guests at your next backyard get together.","status":"publish","parent":0,"modified":1556745216,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":850},"headData":{"title":"Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce | KQED","description":"You don’t need 15 hours and a smoker to make fabulous baby back ribs – just follow this shortcut method and wow your guests at your next backyard get together.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce","datePublished":"2015-05-18T16:00:02.000Z","dateModified":"2019-05-01T21:13:36.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"95541 http://ww2.kqed.org/bayareabites/?p=95541","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/05/18/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce/","disqusTitle":"Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce","source":"Holiday Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/category/recipes/holiday-recipes/","path":"/bayareabites/95541/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>You don’t need 15 hours and a smoker to make fabulous baby back ribs – just follow this shortcut method and wow your guests at your next backyard get together.\u003c/em>\u003c/p>\n\u003cp>Being a Texan transplant, I am a serious lover of real barbecue. It’s just in your blood when you are from the Southern part of the US. And when I say “real barbecue,” I mean dusty backroads Texas, straight-from-the-smoky-pit kind of barbecue. Blackened spice-crusted brisket with plenty of fat that melts in your mouth. Spicy sausages that pop juice when you bite into them. And slow-smoked pork ribs that make you just want to sit back and chew on bones for a good long time.\u003c/p>\n\u003cp>But I also know that the commitment to true barbecue is far too much for most people. Beyond even having the equipment and know-how, there are the hours of slowly stoking the fire in a smoker to keep it low and slow. But if you have an oven and a charcoal grill, you can make some damn fine ribs.\u003c/p>\n\u003cp>Start with a spicy rub, it imbues the meat with a lot of flavor. Let the ribs sit in the rub overnight ideally, before you start cooking. A 2-hour stint in the oven, well-wrapped in foil, is all you need to make the meat incredibly tender. But the key is to pop the baked ribs over a hot charcoal fire to crisp up the outside and lend plenty of smoky flavor. Baste them with barbecue sauce while they are over the fire to caramelize it and add another layer of yumminess to the ribs; or leave it off if you like.\u003c/p>\n\u003cp>I included my homemade barbecue sauce as part of this recipe because I find most prepared sauces you get in the grocery store are overly sweet and fake-smoky. This one has a nice balance of vinegary-sweet with a bit of heat. And the best part is that you can personalize it according to your tastes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Serve these bad boys with a big bowl of coleslaw and some barbecue baked beans and you’ve got yourself a memorable party.\u003c/p>\n\u003cfigure id=\"attachment_95557\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95557\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/ribs-grill-done.jpg\" alt=\"Baby Back Ribs on the Grill.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-grill-done.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-grill-done-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-grill-done-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-grill-done-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-grill-done-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-grill-done-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Baby Back Ribs on the Grill. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: BBQ Baby Back Ribs with Homemade Barbecue Sauce\u003c/h3>\n\u003cp>\u003cem>Serves 4 to 8, depending on how many ribs you can eat\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Barbecue sauce\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>½ yellow onion, finely diced\u003c/li>\n\u003cli>1 tbsp canola oil\u003c/li>\n\u003cli>1 cup beef or chicken stock\u003c/li>\n\u003cli>½ cup ketchup\u003c/li>\n\u003cli>¼ cup Dijon mustard\u003c/li>\n\u003cli>¼ cup Worchestershire sauce\u003c/li>\n\u003cli>3 tbsp rice vinegar or apple cider vinegar\u003c/li>\n\u003cli>2 tbsp soy sauce or tamari\u003c/li>\n\u003cli>3 tbsp dark brown sugar\u003c/li>\n\u003cli>1 tsp dry mustard\u003c/li>\n\u003cli>1 tsp ground cumin\u003c/li>\n\u003cli>1 tsp ground coriander\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper to taste\u003c/li>\n\u003cli>Hot pepper sauce to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Rib rub\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>3 tbsp kosher salt\u003c/li>\n\u003cli>3 tbsp chili powder\u003c/li>\n\u003cli>2 tbsp packed dark brown sugar\u003c/li>\n\u003cli>2 tbsp sweet paprika\u003c/li>\n\u003cli>2 tsp garlic powder\u003c/li>\n\u003cli>2 tsp dry mustard\u003c/li>\n\u003cli>1 tsp freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>2 racks baby back pork ribs (about 5 or 6 lbs), silver skin membrane removed and racks halved crosswise\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>\u003cstrong>To make the BBQ sauce:\u003c/strong> in a saucepan over medium heat, sauté the onion in the oil until soft and translucent, about 10 minutes. Add the remaining ingredients, stir well, and bring to a slow simmer. Simmer, stirring occasionally, until thickened, about 15 minutes. Taste as you go and adjust the soy sauce, sugar, hot sauce, and vinegar as needed. Let cool completely, then refrigerate in an airtight container for up to 1 week. It will make 2 cups BBQ sauce.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"95571,95572,95573,95568,95569,95570","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>\u003cstrong>To prepare the ribs:\u003c/strong> Preheat the oven to 325F. In a bowl, stir together all of the ingredients for the rub. Coat the racks all over with the rib rub. Wrap each rack in foil, place on a rimmed baking sheet, then cover the baking sheet with foil. (If you like, at this point, refrigerate the ribs overnight. Let come to room temperature for 1 hour before baking.) Bake for 2 hours, or until very tender.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"95562,95563,95547,95560,95564,95554,95551,95552,95548","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>About 30 minutes before the ribs are finished, prepare a charcoal or gas grill for medium-high heat. Clean and oil the racks. Remove the ribs from the foil, place the racks on the grill, and brush them with some of the sauce. Cover the grill and cook for 5 minutes. Flip and brush the ribs and cook another 5 minutes. Repeat again, grilling and turning the ribs until the meat is crisp and caramelized with sauce.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"95565,95566,95555,95558,95556,95546,95559","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Transfer the ribs to a cutting board and cut between the bones. Serve right away, passing the remaining BBQ sauce on the side.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_95549\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95549\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/ribs-final-pullapart.jpg\" alt=\"Transfer the ribs to a cutting board and cut between the bones. Serve right away.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-final-pullapart.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-final-pullapart-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-final-pullapart-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-final-pullapart-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-final-pullapart-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-final-pullapart-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the ribs to a cutting board and cut between the bones. Serve right away. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/95541/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce","authors":["5015","5014"],"series":["bayareabites_15149"],"categories":["bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_1289","bayareabites_14738","bayareabites_14407","bayareabites_3682"],"featImg":"bayareabites_95550","label":"source_bayareabites_95541"},"bayareabites_95173":{"type":"posts","id":"bayareabites_95173","meta":{"index":"posts_1591205157","site":"bayareabites","id":"95173","score":null,"sort":[1429374226000]},"guestAuthors":[],"slug":"yes-you-can-make-great-non-dairy-yogurt-at-home","title":"Yes, You Can Make Great Non-Dairy Yogurt at Home","publishDate":1429374226,"format":"standard","headTitle":"Our Top 10 Recipes From 2015 | Bay Area Bites | KQED Food","labelTerm":{"term":15149,"site":"bayareabites"},"content":"\u003cp>Non-dairy yogurt is tricky. The \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/04/07/tasting-coconut-and-almond-milk-yogurts-have-room-for-improvement/\" target=\"_blank\" rel=\"noopener\">options available for purchase\u003c/a> at most grocery stores suffer from too much sugar or an abundance of thickeners and stabilizers, and the one successful non-dairy yogurt I’ve tried is wildly expensive. These problems make sense, though — plant-based milks don’t have the same protein, sugar, and fat structure as cow’s milk and so they behave much differently when inoculated with yogurt cultures.\u003c/p>\n\u003cp>[contextly_sidebar id=\"EUk4uxeb06slZgwOzmrCsVucYCGRW7ab\"]\u003c/p>\n\u003cp>But these issues don’t mean that there isn’t a way to eat good, cultured non-dairy yogurt. You just have to make it yourself.\u003c/p>\n\u003cp>The process isn’t exactly easy, and it works best when you use \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/17/start-your-new-years-diet-off-right-with-homemade-nut-milks/\" target=\"_blank\" rel=\"noopener\">homemade almond milk\u003c/a> as part of the base. (I know, that means there are two recipes in one here. And yes, you could use a bottle of the higher-end additive free almond milks that are now becoming available in the Bay Area. I chose to use homemade nut milk because it is far cheaper.) But the results are so far beyond that which you can purchase in stores that I think the work is totally worth it.\u003c/p>\n\u003cp>Before beginning the recipe, you’ll need to order yogurt cultures online. \u003ca href=\"http://www.culturesforhealth.com/vegan-yogurt-starter.html\" target=\"_blank\" rel=\"noopener\">Cultures for Health\u003c/a> sells a vegan yogurt starter; if you’re not sensitive to dairy, you can also use a traditional yogurt starter from Cultures for Health or \u003ca href=\"http://www.yogourmet.com/ca-en/index.php\" target=\"_blank\" rel=\"noopener\">YoGourmet\u003c/a>. I have read that others have been successful using the contents of probiotic capsules as a yogurt cultures, but I haven’t tried it myself. These capsules might be a good alternative for anyone with very specific food allergies and intolerances (Cultures for Health starters may contain gluten and soy; YoGourmet contains dairy and may contain soy). If you do try probiotic capsules, you will want to include the optional sweetener in the recipe. Non-dairy milks are low in sugar and the cultures need the sweetener to thrive. Both Cultures for Health and YoGourmet include some form of sugar in their starters.\u003c/p>\n\u003cfigure id=\"attachment_95175\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95175\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/coconut-milk.jpg\" alt=\"I like to use coconut milk as a base, and then add some almond milk to lighten things up.\" width=\"1920\" height=\"1315\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-milk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-milk-400x274.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-milk-800x548.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-milk-1440x986.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-milk-1180x808.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-milk-768x526.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-milk-320x219.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I like to use coconut milk as a base, and then add some almond milk to lighten things up. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Next, the milk. When I performed my \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/04/07/tasting-coconut-and-almond-milk-yogurts-have-room-for-improvement/\" target=\"_blank\" rel=\"noopener\">non-dairy yogurt taste test\u003c/a> earlier this month, my favorite yogurt contained both coconut and almond milk, and I found that I preferred that blend in my homemade yogurt as well. You can make this recipe using all coconut or all almond milk, but the texture of the yogurt will change. If you plan on making an everyday yogurt with 100 percent coconut milk, you’ll want to thin it with water; I preferred using one 14-ounce can of full-fat coconut milk mixed with 1 1/2 cups water. It will be slightly lighter than the yogurt made with some almond milk. Yogurt made with two cans of coconut milk is very rich and decadent. It makes a good substitute for sour cream or creme fraiche, but I wouldn’t eat it with my granola.\u003c/p>\n\u003cfigure id=\"attachment_95179\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95179\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/tapioca-flour-or-starch.jpg\" alt=\"The key ingredient to thick, creamy non-dairy yogurt is tapioca starch (aka tapioca flour).\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-flour-or-starch.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-flour-or-starch-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-flour-or-starch-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-flour-or-starch-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-flour-or-starch-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-flour-or-starch-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-flour-or-starch-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The key ingredient to thick, creamy non-dairy yogurt is tapioca starch (aka tapioca flour). \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to the cultures and milk, you will need to add a thickener. I was hesitant to add any sort of stabilizer because I found the texture to be off-putting in so many of my store-bought taste tests. However, coconut and almond milk won’t really thicken on their own.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[contextly_sidebar id=\"bQihUmfaYfyfkPBX20kC7y0nC70qtKqH\"]\u003c/p>\n\u003cp>Most non-dairy yogurt recipes online call for gelatin (a no-go for vegans), agar agar powder (tricky to use), or tapioca starch. I tried both agar and tapioca and had far greater success with tapioca.\u003c/p>\n\u003cp>Finally, I found that the yogurt cultured more reliably with a little extra sweetener. I don’t add enough that you can taste it in the final yogurt, but it is enough to give the cultures a little extra boost. Maple syrup works well, or you could use honey or even regular old sugar.\u003c/p>\n\u003cp>To make the yogurt, heat the coconut milk, almond milk and sweetener until the mixture is smooth and begins to steam (around 150 degrees). Next, mix in the tapioca.\u003c/p>\n\u003cfigure id=\"attachment_95180\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95180\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/tapioca-in-small-bowl-2.jpg\" alt=\"Tapioca needs to be stirred into a slurry before being added to the hot milk to keep the yogurt lump-free.\" width=\"1920\" height=\"1420\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-in-small-bowl-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-in-small-bowl-2-400x296.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-in-small-bowl-2-800x592.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-in-small-bowl-2-1440x1065.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-in-small-bowl-2-1180x873.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-in-small-bowl-2-768x568.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-in-small-bowl-2-320x237.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tapioca needs to be stirred into a slurry before being added to the hot milk to keep the yogurt lump-free. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This starch tends to form lumps, so you’ll need to create a slurry before adding it to the pot of milk. I mix 1 1/2 tablespoons tapioca starch with about 1/4 cup of the hot milk in a small bowl and whisk very, very thoroughly. Then I whisk that mixture into the rest of the milk. Continue to heat the milk until it becomes noticeably thicker and reaches 180 to 185 degrees.\u003c/p>\n\u003cp>Then, just like when making dairy yogurt, the hot milk needs to cool down to the proper incubation temperature. The fastest way to cool the milk is in an ice bath. Keep an eye on the temperature and stir frequently. Once the milk reaches 115 degrees, remove it from the ice bath.\u003c/p>\n\u003cfigure id=\"attachment_95178\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95178\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/ice-bath.jpg\" alt=\"Cool the milk to the proper incubation temperature quickly by using an ice bath.\" width=\"1920\" height=\"1290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/ice-bath.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ice-bath-400x269.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ice-bath-800x538.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ice-bath-1440x968.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ice-bath-1180x793.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ice-bath-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ice-bath-320x215.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cool the milk to the proper incubation temperature quickly by using an ice bath. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, whisk in the powdered starter culture. Again, be sure to whisk well to eliminate any lumps. Transfer the milk to a glass jar and cover it with a clean kitchen towel. Since I’m using the same cultures as are used in dairy milk yogurts, I can incubate this version using the same method — I stick it in my oven with the light on and let it sit, undisturbed.\u003c/p>\n\u003cp>I found that this yogurt takes quite a while to culture properly; I leave it in the oven for at least 12 hours. After culturing, the yogurt is still a little thin, but will finish setting in the refrigerator. Give it a few hours to chill and you’re ready to eat.\u003c/p>\n\u003cfigure id=\"attachment_95176\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95176\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2.jpg\" alt=\"Homemade coconut and almond milk yogurt.\" width=\"1920\" height=\"1290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2-400x269.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2-800x538.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2-1440x968.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2-1180x793.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2-320x215.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade coconut and almond milk yogurt. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Coconut and Almond Milk Yogurt\u003c/h3>\n\u003cp>\u003cem>Makes about 3 1/2 cups yogurt\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> You can make this yogurt without the almond milk; substitute 1 1/2 cups of water or a second can of coconut milk (see above). Yogurt cultures are available through \u003ca href=\"http://www.culturesforhealth.com/vegan-yogurt-starter.html\" target=\"_blank\" rel=\"noopener\">Cultures for Health\u003c/a> or \u003ca href=\"http://www.yogourmet.com/ca-en/index.php\" target=\"_blank\" rel=\"noopener\">YoGourmet\u003c/a>. Other recipe writers say that you can also use the contents of probiotic supplement capsules instead of a starter; start with the contents of four capsules and include the optional sweetener.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 (14-ounce) can full-fat coconut milk\u003c/li>\n\u003cli>1 1/2 cups \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/17/start-your-new-years-diet-off-right-with-homemade-nut-milks/\" target=\"_blank\" rel=\"noopener\">homemade almond milk\u003c/a> or other high-quality, unsweetened, additive-free almond milk\u003c/li>\n\u003cli>1 tablespoon maple syrup, honey, or organic cane sugar (optional)\u003c/li>\n\u003cli>1 1/2 tablespoons tapioca starch (also called tapioca flour)\u003c/li>\n\u003cli>1 (5 gram) packet powdered yogurt starter\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Prepare an ice bath by filling a large bowl with ice water. Set a second large bowl, preferably with a spout, in the ice bath.\u003c/li>\n\u003cli>Combine coconut milk, almond milk, and maple syrup in a medium saucepan over medium heat. Heat the milk, stirring occasionally, until it begins to steam and registers about 150 degrees on an instant-read thermometer.\u003c/li>\n\u003cli>In a small bowl, combine about 1/4 cup hot milk with the tapioca starch. Whisk until very smooth. Slowly whisk tapioca mixture into the saucepan of hot milk. Whisk until very smooth.\u003c/li>\n\u003cli>Continue to cook milk, stirring frequently, until it has noticeably thickened and registers between 180 and 185 degrees. Pour milk into the bowl set in the ice bath.\u003c/li>\n\u003cli>Let milk cool, stirring occasionally, until it registers 115 degrees. Remove from the ice bath.\u003c/li>\n\u003cli>Sprinkle yogurt starter over the surface of the milk. Whisk thoroughly until combined. Pour milk into a 1-quart glass canning jar and secure a clean kitchen towel over the top. Transfer jar to an oven and turn on the oven light. Place the jar close to the light. Let the yogurt sit, undisturbed until set, about 12 hours.\u003c/li>\n\u003cli>Remove the towel from the jar and seal with a lid. Refrigerate until chilled, at least 4 to 5 hours. Serve.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Store-bought dairy-free yogurts are not very good, but with a little bit of patience, you can make a creamy, delicious plant-based yogurt at home. Kate Williams will show you how.","status":"publish","parent":0,"modified":1556668995,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1361},"headData":{"title":"Yes, You Can Make Great Non-Dairy Yogurt at Home | KQED","description":"Store-bought dairy-free yogurts are not very good, but with a little bit of patience, you can make a creamy, delicious plant-based yogurt at home. Kate Williams will show you how.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Yes, You Can Make Great Non-Dairy Yogurt at Home","datePublished":"2015-04-18T16:23:46.000Z","dateModified":"2019-05-01T00:03:15.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"95173 http://ww2.kqed.org/bayareabites/?p=95173","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/04/18/yes-you-can-make-great-non-dairy-yogurt-at-home/","disqusTitle":"Yes, You Can Make Great Non-Dairy Yogurt at Home","path":"/bayareabites/95173/yes-you-can-make-great-non-dairy-yogurt-at-home","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Non-dairy yogurt is tricky. The \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/04/07/tasting-coconut-and-almond-milk-yogurts-have-room-for-improvement/\" target=\"_blank\" rel=\"noopener\">options available for purchase\u003c/a> at most grocery stores suffer from too much sugar or an abundance of thickeners and stabilizers, and the one successful non-dairy yogurt I’ve tried is wildly expensive. These problems make sense, though — plant-based milks don’t have the same protein, sugar, and fat structure as cow’s milk and so they behave much differently when inoculated with yogurt cultures.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>But these issues don’t mean that there isn’t a way to eat good, cultured non-dairy yogurt. You just have to make it yourself.\u003c/p>\n\u003cp>The process isn’t exactly easy, and it works best when you use \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/17/start-your-new-years-diet-off-right-with-homemade-nut-milks/\" target=\"_blank\" rel=\"noopener\">homemade almond milk\u003c/a> as part of the base. (I know, that means there are two recipes in one here. And yes, you could use a bottle of the higher-end additive free almond milks that are now becoming available in the Bay Area. I chose to use homemade nut milk because it is far cheaper.) But the results are so far beyond that which you can purchase in stores that I think the work is totally worth it.\u003c/p>\n\u003cp>Before beginning the recipe, you’ll need to order yogurt cultures online. \u003ca href=\"http://www.culturesforhealth.com/vegan-yogurt-starter.html\" target=\"_blank\" rel=\"noopener\">Cultures for Health\u003c/a> sells a vegan yogurt starter; if you’re not sensitive to dairy, you can also use a traditional yogurt starter from Cultures for Health or \u003ca href=\"http://www.yogourmet.com/ca-en/index.php\" target=\"_blank\" rel=\"noopener\">YoGourmet\u003c/a>. I have read that others have been successful using the contents of probiotic capsules as a yogurt cultures, but I haven’t tried it myself. These capsules might be a good alternative for anyone with very specific food allergies and intolerances (Cultures for Health starters may contain gluten and soy; YoGourmet contains dairy and may contain soy). If you do try probiotic capsules, you will want to include the optional sweetener in the recipe. Non-dairy milks are low in sugar and the cultures need the sweetener to thrive. Both Cultures for Health and YoGourmet include some form of sugar in their starters.\u003c/p>\n\u003cfigure id=\"attachment_95175\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95175\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/coconut-milk.jpg\" alt=\"I like to use coconut milk as a base, and then add some almond milk to lighten things up.\" width=\"1920\" height=\"1315\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-milk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-milk-400x274.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-milk-800x548.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-milk-1440x986.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-milk-1180x808.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-milk-768x526.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-milk-320x219.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I like to use coconut milk as a base, and then add some almond milk to lighten things up. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Next, the milk. When I performed my \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/04/07/tasting-coconut-and-almond-milk-yogurts-have-room-for-improvement/\" target=\"_blank\" rel=\"noopener\">non-dairy yogurt taste test\u003c/a> earlier this month, my favorite yogurt contained both coconut and almond milk, and I found that I preferred that blend in my homemade yogurt as well. You can make this recipe using all coconut or all almond milk, but the texture of the yogurt will change. If you plan on making an everyday yogurt with 100 percent coconut milk, you’ll want to thin it with water; I preferred using one 14-ounce can of full-fat coconut milk mixed with 1 1/2 cups water. It will be slightly lighter than the yogurt made with some almond milk. Yogurt made with two cans of coconut milk is very rich and decadent. It makes a good substitute for sour cream or creme fraiche, but I wouldn’t eat it with my granola.\u003c/p>\n\u003cfigure id=\"attachment_95179\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95179\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/tapioca-flour-or-starch.jpg\" alt=\"The key ingredient to thick, creamy non-dairy yogurt is tapioca starch (aka tapioca flour).\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-flour-or-starch.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-flour-or-starch-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-flour-or-starch-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-flour-or-starch-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-flour-or-starch-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-flour-or-starch-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-flour-or-starch-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The key ingredient to thick, creamy non-dairy yogurt is tapioca starch (aka tapioca flour). \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to the cultures and milk, you will need to add a thickener. I was hesitant to add any sort of stabilizer because I found the texture to be off-putting in so many of my store-bought taste tests. However, coconut and almond milk won’t really thicken on their own.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Most non-dairy yogurt recipes online call for gelatin (a no-go for vegans), agar agar powder (tricky to use), or tapioca starch. I tried both agar and tapioca and had far greater success with tapioca.\u003c/p>\n\u003cp>Finally, I found that the yogurt cultured more reliably with a little extra sweetener. I don’t add enough that you can taste it in the final yogurt, but it is enough to give the cultures a little extra boost. Maple syrup works well, or you could use honey or even regular old sugar.\u003c/p>\n\u003cp>To make the yogurt, heat the coconut milk, almond milk and sweetener until the mixture is smooth and begins to steam (around 150 degrees). Next, mix in the tapioca.\u003c/p>\n\u003cfigure id=\"attachment_95180\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95180\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/tapioca-in-small-bowl-2.jpg\" alt=\"Tapioca needs to be stirred into a slurry before being added to the hot milk to keep the yogurt lump-free.\" width=\"1920\" height=\"1420\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-in-small-bowl-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-in-small-bowl-2-400x296.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-in-small-bowl-2-800x592.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-in-small-bowl-2-1440x1065.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-in-small-bowl-2-1180x873.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-in-small-bowl-2-768x568.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-in-small-bowl-2-320x237.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tapioca needs to be stirred into a slurry before being added to the hot milk to keep the yogurt lump-free. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This starch tends to form lumps, so you’ll need to create a slurry before adding it to the pot of milk. I mix 1 1/2 tablespoons tapioca starch with about 1/4 cup of the hot milk in a small bowl and whisk very, very thoroughly. Then I whisk that mixture into the rest of the milk. Continue to heat the milk until it becomes noticeably thicker and reaches 180 to 185 degrees.\u003c/p>\n\u003cp>Then, just like when making dairy yogurt, the hot milk needs to cool down to the proper incubation temperature. The fastest way to cool the milk is in an ice bath. Keep an eye on the temperature and stir frequently. Once the milk reaches 115 degrees, remove it from the ice bath.\u003c/p>\n\u003cfigure id=\"attachment_95178\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95178\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/ice-bath.jpg\" alt=\"Cool the milk to the proper incubation temperature quickly by using an ice bath.\" width=\"1920\" height=\"1290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/ice-bath.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ice-bath-400x269.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ice-bath-800x538.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ice-bath-1440x968.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ice-bath-1180x793.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ice-bath-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ice-bath-320x215.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cool the milk to the proper incubation temperature quickly by using an ice bath. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, whisk in the powdered starter culture. Again, be sure to whisk well to eliminate any lumps. Transfer the milk to a glass jar and cover it with a clean kitchen towel. Since I’m using the same cultures as are used in dairy milk yogurts, I can incubate this version using the same method — I stick it in my oven with the light on and let it sit, undisturbed.\u003c/p>\n\u003cp>I found that this yogurt takes quite a while to culture properly; I leave it in the oven for at least 12 hours. After culturing, the yogurt is still a little thin, but will finish setting in the refrigerator. Give it a few hours to chill and you’re ready to eat.\u003c/p>\n\u003cfigure id=\"attachment_95176\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95176\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2.jpg\" alt=\"Homemade coconut and almond milk yogurt.\" width=\"1920\" height=\"1290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2-400x269.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2-800x538.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2-1440x968.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2-1180x793.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2-320x215.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade coconut and almond milk yogurt. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Coconut and Almond Milk Yogurt\u003c/h3>\n\u003cp>\u003cem>Makes about 3 1/2 cups yogurt\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> You can make this yogurt without the almond milk; substitute 1 1/2 cups of water or a second can of coconut milk (see above). Yogurt cultures are available through \u003ca href=\"http://www.culturesforhealth.com/vegan-yogurt-starter.html\" target=\"_blank\" rel=\"noopener\">Cultures for Health\u003c/a> or \u003ca href=\"http://www.yogourmet.com/ca-en/index.php\" target=\"_blank\" rel=\"noopener\">YoGourmet\u003c/a>. Other recipe writers say that you can also use the contents of probiotic supplement capsules instead of a starter; start with the contents of four capsules and include the optional sweetener.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 (14-ounce) can full-fat coconut milk\u003c/li>\n\u003cli>1 1/2 cups \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/17/start-your-new-years-diet-off-right-with-homemade-nut-milks/\" target=\"_blank\" rel=\"noopener\">homemade almond milk\u003c/a> or other high-quality, unsweetened, additive-free almond milk\u003c/li>\n\u003cli>1 tablespoon maple syrup, honey, or organic cane sugar (optional)\u003c/li>\n\u003cli>1 1/2 tablespoons tapioca starch (also called tapioca flour)\u003c/li>\n\u003cli>1 (5 gram) packet powdered yogurt starter\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Prepare an ice bath by filling a large bowl with ice water. Set a second large bowl, preferably with a spout, in the ice bath.\u003c/li>\n\u003cli>Combine coconut milk, almond milk, and maple syrup in a medium saucepan over medium heat. Heat the milk, stirring occasionally, until it begins to steam and registers about 150 degrees on an instant-read thermometer.\u003c/li>\n\u003cli>In a small bowl, combine about 1/4 cup hot milk with the tapioca starch. Whisk until very smooth. Slowly whisk tapioca mixture into the saucepan of hot milk. Whisk until very smooth.\u003c/li>\n\u003cli>Continue to cook milk, stirring frequently, until it has noticeably thickened and registers between 180 and 185 degrees. Pour milk into the bowl set in the ice bath.\u003c/li>\n\u003cli>Let milk cool, stirring occasionally, until it registers 115 degrees. Remove from the ice bath.\u003c/li>\n\u003cli>Sprinkle yogurt starter over the surface of the milk. Whisk thoroughly until combined. Pour milk into a 1-quart glass canning jar and secure a clean kitchen towel over the top. Transfer jar to an oven and turn on the oven light. Place the jar close to the light. Let the yogurt sit, undisturbed until set, about 12 hours.\u003c/li>\n\u003cli>Remove the towel from the jar and seal with a lid. Refrigerate until chilled, at least 4 to 5 hours. Serve.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/95173/yes-you-can-make-great-non-dairy-yogurt-at-home","authors":["5485"],"series":["bayareabites_15149"],"categories":["bayareabites_2638","bayareabites_1245","bayareabites_12869","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_8841","bayareabites_9067","bayareabites_16398","bayareabites_16399","bayareabites_2890"],"featImg":"bayareabites_95177","label":"bayareabites_15149"},"bayareabites_94456":{"type":"posts","id":"bayareabites_94456","meta":{"index":"posts_1591205157","site":"bayareabites","id":"94456","score":null,"sort":[1427931489000]},"guestAuthors":[],"slug":"an-easter-tradition-glazed-old-fashioned-baked-ham","title":"An Easter Tradition: Glazed, Old-Fashioned Baked Ham","publishDate":1427931489,"format":"standard","headTitle":"Our Top 10 Recipes From 2015 | Bay Area Bites | KQED Food","labelTerm":{"term":15149,"site":"bayareabites"},"content":"\u003cp>My favorite part of the Easter holiday, besides watching my young daughter scampering around Holly Park with hordes of other Bernal Heights kids searching for eggs, is Easter dinner. For me, Easter is a time to celebrate spring and re-birth and new growth, and all the yummy fresh new foods available after a winter of heavy root vegetables and greens.\u003cbr>\n[aside postID=\"bayareabites_107930,bayareabites_94536\"]\u003cbr>\nAt the center of my fantasy Easter dinner table (which always includes biscuits, some kind of asparagus dish, and scalloped potatoes), is a beautiful bone-in ham. Now, I say “fantasy” dinner because an entire ham doesn’t make sense unless I really have a crowd to feed, and most years, it’s just my immediate family or a few friends. But every so often, we do it up, invite loads of people and serve this magnificent piece of meat.\u003c/p>\n\u003cp>When we decided to make it this year, I went in search of my perfect ham (not an easy feat unless it’s around one of the ham-centric holidays, such as Easter). After calling around to a number of local places, I came to Chef Guy Sidey, chef of \u003ca href=\"http://www.biritemarket.com/\" target=\"_blank\" rel=\"noopener\">Bi-Rite Market\u003c/a> in the Mission. Unbeknownst to me, Bi-Rite breaks down a whole hog every week and uses one of the whole legs to make their own in-house ham. They brine it for 6 days, let it dry for 1 day, then slow-smoke it over a mixture of apple, cherry, almond, and hickory wood. Then, typically, they serve it for their family-style dinners in the deli.\u003c/p>\n\u003cp>Well, this was one week that I got incredibly lucky. Chef Guy just so happened to have a ham available and was willing to sell me a whole ham. (In fact, around the holidays they do a few hams per week, so if you are lucky, and persistent, and call in advance, you too can get in on their ham action.)\u003c/p>\n\u003cp>Wherever you get your ham, make sure to purchase a fully cooked, smoked, uncut, unglazed bone-in ham (read: not spiral cut and certainly not honey-glazed unless that’s what you really like in which case you don’t need my recipe).\u003c/p>\n\u003cp>Choose a whole ham, which will weigh around 17–20 pounds or choose a smaller half ham, which should weigh around 9–11 pounds. If you go for the half ham, choose one from the shank end rather than the butt end, as it will be easier to slice and will contain less gristle.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here’s my recipe for a marmalade-glazed ham, followed by Chef Guy’s recipe for his brown sugar and whiskey glazed ham. Whichever you make, I recommend serving it with \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/04/02/perfect-for-easter-brunch-lofty-baking-powder-biscuits/\">biscuits\u003c/a> and mustard or your favorite chutney.\u003c/p>\n\u003cfigure id=\"attachment_94511\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94511\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ham-glaze-finish.jpg\" alt=\"Orange Marmalade-Glazed Baked Ham\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-glaze-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-glaze-finish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-glaze-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-glaze-finish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-glaze-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-glaze-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-glaze-finish-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Orange Marmalade-Glazed Baked Ham \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Orange Marmalade-Glazed Baked Ham\u003c/h3>\n\u003cp>\u003cem>Makes 10 to 12 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 fully cooked, bone-in, smoked ham, preferably shank end, about 10–12 pounds\u003c/li>\n\u003cli>1 cup orange marmalade\u003c/li>\n\u003cli>2 tbsp orange juice\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>About 2 hours before you want to bake the ham, take it out of the fridge to come to room temperature.\u003c/li>\n\u003cli>Preheat the oven to 325°F. If necessary, cut away any skin and trim the fat to about 1/2 inch. Place the ham, fat side up, in a shallow roasting pan big enough to hold it. Score the fat in a crosshatch pattern. Cover the ham with foil. Bake the ham for 1 1/2 hours.\u003c/li>\n\u003cli>In a small saucepan over medium-low heat, warm the orange marmalade and orange juice together until the marmalade melts, stirring occasionally.\u003c/li>\n\u003cli>Remove the ham from the oven and brush the orange glaze all over the ham. Continue cooking, uncovered, until an instant-read thermometer reads 140F when stuck into the center (but not touching the bone); another 1/2 to 1 1/2 hours (2 to 3 hours total) depending on the size of the ham. While baking, occasionally baste the ham with any pan juices once or twice, until the glaze thickens.\u003c/li>\n\u003cli>Remove the ham from the oven, loosely tent it with foil, and let it rest for 30 minutes before carving.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_94513\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94513\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ham-precook.jpg\" alt=\"About 2 hours before you want to bake the ham, take it out of the fridge to come to room temperature\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-precook.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-precook-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-precook-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-precook-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-precook-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-precook-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-precook-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">About 2 hours before you want to bake the ham, take it out of the fridge to come to room temperature \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_94525\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94525\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/ham-glazing.jpg\" alt=\"Remove the ham from the oven and brush the orange glaze all over the ham\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/ham-glazing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ham-glazing-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ham-glazing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ham-glazing-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ham-glazing-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ham-glazing-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ham-glazing-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the ham from the oven and brush the orange glaze all over the ham \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_94514\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94514\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ham-slice-finish.jpg\" alt=\"Let the ham rest for 30 minutes before carving\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-slice-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-slice-finish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-slice-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-slice-finish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-slice-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-slice-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-slice-finish-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let the ham rest for 30 minutes before carving \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Guy’s Brown Sugar–Whiskey Glazed Ham\u003c/h3>\n\u003cp>\u003cem>Makes 10 to 12 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 fully cooked, bone-in, smoked ham, preferably shank end, about 10–12 pounds\u003c/li>\n\u003cli>2 packed cups light brown sugar\u003c/li>\n\u003cli>2 tbsp English mustard\u003c/li>\n\u003cli>1 cup whiskey (I’d suggest a sweeter whiskey, not too peaty)\u003c/li>\n\u003cli>15–20 whole cloves\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>About 2 hours before you want to bake the ham, take it out of the fridge to come to room temperature.\u003c/li>\n\u003cli>Preheat the oven to 350°F. If necessary, cut away any skin and trim the fat to about 1/2 inch. Place the ham, fat side up, in a shallow roasting pan big enough to hold it. Score the fat in a diamond pattern.\u003c/li>\n\u003cli>In a bowl, stir together the brown sugar and mustard. Add enough whiskey to create a thick paste. Pour any remaining whiskey over the ham, then smear on the glaze paste. In the vertices of the diamond, push in the cloves.\u003c/li>\n\u003cli>Roast, uncovered, until an instant-read thermometer reads 140F when stuck into the center (but not touching the bone); about 1 to 1 1/2 hours. While baking, occasionally baste the ham with any pan juices once or twice, until the glaze thickens.\u003c/li>\n\u003cli>Remove the ham from the oven, loosely tent it with foil, and let it rest for 30 minutes before carving.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Here are two recipes for amazing bone-in baked ham, the perfect centerpiece for your holiday table!","status":"publish","parent":0,"modified":1554325693,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":991},"headData":{"title":"An Easter Tradition: Glazed, Old-Fashioned Baked Ham | KQED","description":"Here are two recipes for amazing bone-in baked ham, the perfect centerpiece for your holiday table!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"An Easter Tradition: Glazed, Old-Fashioned Baked Ham","datePublished":"2015-04-01T23:38:09.000Z","dateModified":"2019-04-03T21:08:13.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"94456 http://ww2.kqed.org/bayareabites/?p=94456","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/04/01/an-easter-tradition-glazed-old-fashioned-baked-ham/","disqusTitle":"An Easter Tradition: Glazed, Old-Fashioned Baked Ham","path":"/bayareabites/94456/an-easter-tradition-glazed-old-fashioned-baked-ham","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>My favorite part of the Easter holiday, besides watching my young daughter scampering around Holly Park with hordes of other Bernal Heights kids searching for eggs, is Easter dinner. For me, Easter is a time to celebrate spring and re-birth and new growth, and all the yummy fresh new foods available after a winter of heavy root vegetables and greens.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_107930,bayareabites_94536","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nAt the center of my fantasy Easter dinner table (which always includes biscuits, some kind of asparagus dish, and scalloped potatoes), is a beautiful bone-in ham. Now, I say “fantasy” dinner because an entire ham doesn’t make sense unless I really have a crowd to feed, and most years, it’s just my immediate family or a few friends. But every so often, we do it up, invite loads of people and serve this magnificent piece of meat.\u003c/p>\n\u003cp>When we decided to make it this year, I went in search of my perfect ham (not an easy feat unless it’s around one of the ham-centric holidays, such as Easter). After calling around to a number of local places, I came to Chef Guy Sidey, chef of \u003ca href=\"http://www.biritemarket.com/\" target=\"_blank\" rel=\"noopener\">Bi-Rite Market\u003c/a> in the Mission. Unbeknownst to me, Bi-Rite breaks down a whole hog every week and uses one of the whole legs to make their own in-house ham. They brine it for 6 days, let it dry for 1 day, then slow-smoke it over a mixture of apple, cherry, almond, and hickory wood. Then, typically, they serve it for their family-style dinners in the deli.\u003c/p>\n\u003cp>Well, this was one week that I got incredibly lucky. Chef Guy just so happened to have a ham available and was willing to sell me a whole ham. (In fact, around the holidays they do a few hams per week, so if you are lucky, and persistent, and call in advance, you too can get in on their ham action.)\u003c/p>\n\u003cp>Wherever you get your ham, make sure to purchase a fully cooked, smoked, uncut, unglazed bone-in ham (read: not spiral cut and certainly not honey-glazed unless that’s what you really like in which case you don’t need my recipe).\u003c/p>\n\u003cp>Choose a whole ham, which will weigh around 17–20 pounds or choose a smaller half ham, which should weigh around 9–11 pounds. If you go for the half ham, choose one from the shank end rather than the butt end, as it will be easier to slice and will contain less gristle.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here’s my recipe for a marmalade-glazed ham, followed by Chef Guy’s recipe for his brown sugar and whiskey glazed ham. Whichever you make, I recommend serving it with \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/04/02/perfect-for-easter-brunch-lofty-baking-powder-biscuits/\">biscuits\u003c/a> and mustard or your favorite chutney.\u003c/p>\n\u003cfigure id=\"attachment_94511\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94511\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ham-glaze-finish.jpg\" alt=\"Orange Marmalade-Glazed Baked Ham\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-glaze-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-glaze-finish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-glaze-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-glaze-finish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-glaze-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-glaze-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-glaze-finish-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Orange Marmalade-Glazed Baked Ham \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Orange Marmalade-Glazed Baked Ham\u003c/h3>\n\u003cp>\u003cem>Makes 10 to 12 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 fully cooked, bone-in, smoked ham, preferably shank end, about 10–12 pounds\u003c/li>\n\u003cli>1 cup orange marmalade\u003c/li>\n\u003cli>2 tbsp orange juice\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>About 2 hours before you want to bake the ham, take it out of the fridge to come to room temperature.\u003c/li>\n\u003cli>Preheat the oven to 325°F. If necessary, cut away any skin and trim the fat to about 1/2 inch. Place the ham, fat side up, in a shallow roasting pan big enough to hold it. Score the fat in a crosshatch pattern. Cover the ham with foil. Bake the ham for 1 1/2 hours.\u003c/li>\n\u003cli>In a small saucepan over medium-low heat, warm the orange marmalade and orange juice together until the marmalade melts, stirring occasionally.\u003c/li>\n\u003cli>Remove the ham from the oven and brush the orange glaze all over the ham. Continue cooking, uncovered, until an instant-read thermometer reads 140F when stuck into the center (but not touching the bone); another 1/2 to 1 1/2 hours (2 to 3 hours total) depending on the size of the ham. While baking, occasionally baste the ham with any pan juices once or twice, until the glaze thickens.\u003c/li>\n\u003cli>Remove the ham from the oven, loosely tent it with foil, and let it rest for 30 minutes before carving.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_94513\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94513\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ham-precook.jpg\" alt=\"About 2 hours before you want to bake the ham, take it out of the fridge to come to room temperature\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-precook.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-precook-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-precook-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-precook-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-precook-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-precook-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-precook-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">About 2 hours before you want to bake the ham, take it out of the fridge to come to room temperature \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_94525\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94525\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/ham-glazing.jpg\" alt=\"Remove the ham from the oven and brush the orange glaze all over the ham\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/ham-glazing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ham-glazing-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ham-glazing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ham-glazing-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ham-glazing-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ham-glazing-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ham-glazing-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the ham from the oven and brush the orange glaze all over the ham \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_94514\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94514\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ham-slice-finish.jpg\" alt=\"Let the ham rest for 30 minutes before carving\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-slice-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-slice-finish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-slice-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-slice-finish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-slice-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-slice-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-slice-finish-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let the ham rest for 30 minutes before carving \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Guy’s Brown Sugar–Whiskey Glazed Ham\u003c/h3>\n\u003cp>\u003cem>Makes 10 to 12 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 fully cooked, bone-in, smoked ham, preferably shank end, about 10–12 pounds\u003c/li>\n\u003cli>2 packed cups light brown sugar\u003c/li>\n\u003cli>2 tbsp English mustard\u003c/li>\n\u003cli>1 cup whiskey (I’d suggest a sweeter whiskey, not too peaty)\u003c/li>\n\u003cli>15–20 whole cloves\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>About 2 hours before you want to bake the ham, take it out of the fridge to come to room temperature.\u003c/li>\n\u003cli>Preheat the oven to 350°F. If necessary, cut away any skin and trim the fat to about 1/2 inch. Place the ham, fat side up, in a shallow roasting pan big enough to hold it. Score the fat in a diamond pattern.\u003c/li>\n\u003cli>In a bowl, stir together the brown sugar and mustard. Add enough whiskey to create a thick paste. Pour any remaining whiskey over the ham, then smear on the glaze paste. In the vertices of the diamond, push in the cloves.\u003c/li>\n\u003cli>Roast, uncovered, until an instant-read thermometer reads 140F when stuck into the center (but not touching the bone); about 1 to 1 1/2 hours. While baking, occasionally baste the ham with any pan juices once or twice, until the glaze thickens.\u003c/li>\n\u003cli>Remove the ham from the oven, loosely tent it with foil, and let it rest for 30 minutes before carving.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/94456/an-easter-tradition-glazed-old-fashioned-baked-ham","authors":["5015","5014"],"series":["bayareabites_15149"],"categories":["bayareabites_12550","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_2044","bayareabites_14305","bayareabites_14738"],"featImg":"bayareabites_94507","label":"bayareabites_15149"}},"programsReducer":{"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/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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You ask the questions. You decide what Bay Curious investigates. 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Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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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. 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Brussels sprouts were the "it" vegetable this past year and a creamy gratin topped the list of your favorite recipes from our Bay Area Bites contributors. Bookmark this page so you can enjoy them again!
