Bay Area Bites Thanksgiving Menu: 8 Scrumptious Holiday Recipes
My Favorite Childhood Thanksgiving Cranberry Sauce
Roasted Cranberry & Brie Grilled Cheese
Gooey White Cheddar and Cranberry Dip
Christmas Morning Pumpkin Bread
Vegan (and Gluten-Free) Garden Loaf with Cranberry-Maple Glaze for Thanksgiving
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The star of the show is a gorgeous, smoke-scented, mahogany-browned turkey fresh off the grill. The beauty of cooking the bird this way is that it frees up your oven to bake crunchy-sweet cornbread stuffing (two versions: regular and gluten-free!), tender caramelized roasted Brussels sprouts with toasty hazelnuts and cranberries, and a scrumptious pear-almond tart for dessert. Balancing out all the richness are a tangy cranberry-orange compote and a fresh, seasonal raw shaved root vegetable salad with pistachios. Happy Thanksgiving!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/08/throw-your-turkey-on-the-grill-this-thanksgiving/\">\u003cstrong>Throw Your Turkey On The Grill This Thanksgiving!\u003c/strong>\u003c/a>\u003cbr>\nThere is nothing quite as spectacular as bringing this mahogany-colored, smoky-flavored bird to the Thanksgiving table. This year, impress your guest by slow-grill roasting your bird on the BBQ.\u003c/p>\n\u003cfigure id=\"attachment_89664\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/turkey-grill-finish.jpg\">\u003cimg class=\"size-full wp-image-89664\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/turkey-grill-finish.jpg\" alt=\"Brined BBQ Turkey. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/08/throw-your-turkey-on-the-grill-this-thanksgiving/\">\u003cstrong>Brined BBQ Turkey\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/10/roasted-brussels-sprouts-with-dried-cranberries-toasted-hazelnuts-and-orange-zest/\">\u003cstrong>Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest\u003c/strong>\u003c/a>\u003cbr>\nEven if you think you don’t like Brussels sprouts, give this dish a try. It has a bit of everything: tangy, sweet, salty, bitter, and savory. You are welcome.\u003c/p>\n\u003cfigure id=\"attachment_89728\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/brussels-sprouts-final1.jpg\">\u003cimg class=\"size-full wp-image-89728\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/brussels-sprouts-final1.jpg\" alt=\"Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/10/roasted-brussels-sprouts-with-dried-cranberries-toasted-hazelnuts-and-orange-zest/\">\u003cstrong>Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/09/my-favorite-childhood-thanksgiving-cranberry-sauce/\">\u003cstrong>My Favorite Childhood Thanksgiving Cranberry Sauce\u003c/strong>\u003c/a>\u003cbr>\nForget about the canned-shaped cranberry gel that graced your childhood table, this tart-sweet compote is not only amazingly delicious, it’s amazingly simple to throw together at the last minute.\u003c/p>\n\u003cfigure id=\"attachment_89707\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cranberry-finish.jpg\">\u003cimg class=\"size-full wp-image-89707\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cranberry-finish.jpg\" alt=\"Cranberry Compote. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/09/my-favorite-childhood-thanksgiving-cranberry-sauce/\">\u003cstrong>Cranberry Compote\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/12/decadent-gluten-free-thanksgiving-cornbread-and-red-pepper-stuffing/\">\u003cstrong>Decadent Gluten-Free Thanksgiving Cornbread and Red Pepper Stuffing\u003c/strong>\u003c/a>\u003cbr>\nJust because you (or your guests) are gluten-free doesn’t mean you don’t get to enjoy all the classic Thanksgiving dishes, especially stuffing. Try this one, you won’t even know the difference.\u003c/p>\n\u003cfigure id=\"attachment_89836\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/gluten-free-cornbreadstuff1000.jpg\">\u003cimg class=\"size-full wp-image-89836\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/gluten-free-cornbreadstuff1000.jpg\" alt=\"Gluten-Free Cornbread and Red Pepper Stuffing. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/12/decadent-gluten-free-thanksgiving-cornbread-and-red-pepper-stuffing/\">\u003cstrong>Gluten-Free Cornbread and Red Pepper Stuffing\u003c/strong>\u003c/a> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/12/sweet-and-savory-thanksgiving-cornbread-and-red-pepper-stuffing/\">\u003cstrong>Sweet and Savory Thanksgiving Cornbread and Red Pepper Stuffing\u003c/strong>\u003c/a>\u003cbr>\nIf you love cornbread, then you are going to love this colorful and scrumptious stuffing, perfect alongside a BBQ turkey. Fresh herbs and sautéed peppers balance the richness of this dish.\u003c/p>\n\u003cfigure id=\"attachment_89984\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/final-cornbread-new1.jpg\">\u003cimg class=\"size-full wp-image-89984\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/final-cornbread-new1.jpg\" alt=\"Sweet and Savory Thanksgiving Cornbread and Red Pepper Stuffing. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/12/sweet-and-savory-thanksgiving-cornbread-and-red-pepper-stuffing/\">\u003cstrong>Sweet and Savory Thanksgiving Cornbread and Red Pepper Stuffing\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/11/adding-freshness-to-thanksgiving-shaved-winter-vegetable-salad/\">\u003cstrong>Adding Freshness to Thanksgiving: Shaved Winter Vegetable Salad\u003c/strong>\u003c/a>\u003cbr>\nCrunchy, colorful, seasonal, and fresh. This gorgeous salad is a great way to balance the rich and heavy dishes on your Thanksgiving table.\u003c/p>\n\u003cfigure id=\"attachment_89764\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/root-salad-finish1000.jpg\">\u003cimg class=\"size-full wp-image-89764\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/root-salad-finish1000.jpg\" alt=\"Shaved Carrot, Beet, and Celery Root Salad with Pistachios and Ricotta Salata. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/11/adding-freshness-to-thanksgiving-shaved-winter-vegetable-salad/\">\u003cstrong>Shaved Carrot, Beet, and Celery Root Salad with Pistachios and Ricotta Salata\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/13/british-style-roasties-sweet-potato-version/\">\u003cstrong>British-Style Roasties: Sweet Potato Version\u003c/strong>\u003c/a>\u003cbr>\nBring on the rich, sweet, caramelized yams. It’s Thanksgiving season!\u003c/p>\n\u003cfigure id=\"attachment_89636\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/sweet-potato-roasties-final.jpg\">\u003cimg class=\"size-full wp-image-89636\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/sweet-potato-roasties-final.jpg\" alt=\"Sweet Potato Roasties. Photo: Kim Laidlaw\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/13/british-style-roasties-sweet-potato-version/\">\u003cstrong>Sweet Potato Roasties\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/14/crunchy-nutty-fruity-sweet-pear-almond-custard-tart-for-thanksgiving/\">\u003cstrong>Crunchy, Nutty, Fruity, Sweet: Pear Almond Custard Tart for Thanksgiving\u003c/strong>\u003c/a>\u003cbr>\nThis is hands-down one of my favorite autumn desserts, and I make it as soon as fragrant pears arrive in the market. It’s a great addition to your Thanksgiving dessert buffet!\u003c/p>\n\u003cfigure id=\"attachment_89816\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/tart-final1000.jpg\">\u003cimg class=\"size-full wp-image-89816\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/tart-final1000.jpg\" alt=\"Pear Almond Custard Tart. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/14/crunchy-nutty-fruity-sweet-pear-almond-custard-tart-for-thanksgiving/\">\u003cstrong>Pear Almond Custard Tart\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"This eclectic Thanksgiving menu is just the ticket to stir things up this year. The star of the show is a gorgeous, smoke-scented, mahogany-browned turkey fresh off the grill. The beauty of cooking the bird this way is that it frees up your oven to bake crunchy-sweet cornbread stuffing (two versions: regular and gluten-free!), tender caramelized roasted Brussels sprouts with toasty hazelnuts and cranberries, and a scrumptious pear-almond tart for dessert. Balancing out all the richness are a tangy cranberry-orange compote and a fresh, seasonal raw shaved root vegetable salad with pistachios. Happy Thanksgiving!","status":"publish","parent":0,"modified":1571963123,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":470},"headData":{"title":"Bay Area Bites Thanksgiving Menu: 8 Scrumptious Holiday Recipes | KQED","description":"This eclectic Thanksgiving menu is just the ticket to stir things up this year. The star of the show is a gorgeous, smoke-scented, mahogany-browned turkey fresh off the grill. The beauty of cooking the bird this way is that it frees up your oven to bake crunchy-sweet cornbread stuffing (two versions: regular and gluten-free!), tender caramelized roasted Brussels sprouts with toasty hazelnuts and cranberries, and a scrumptious pear-almond tart for dessert. Balancing out all the richness are a tangy cranberry-orange compote and a fresh, seasonal raw shaved root vegetable salad with pistachios. Happy Thanksgiving!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Bites Thanksgiving Menu: 8 Scrumptious Holiday Recipes","datePublished":"2014-11-15T16:30:18.000Z","dateModified":"2019-10-25T00:25:23.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"89624 http://blogs.kqed.org/bayareabites/?p=89624","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/11/15/bay-area-bites-thanksgiving-menu-8-scrumptious-holiday-recipes/","disqusTitle":"Bay Area Bites Thanksgiving Menu: 8 Scrumptious Holiday Recipes","path":"/bayareabites/89624/bay-area-bites-thanksgiving-menu-8-scrumptious-holiday-recipes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Photos by\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>This eclectic Thanksgiving menu is just the ticket to stir things up this year. The star of the show is a gorgeous, smoke-scented, mahogany-browned turkey fresh off the grill. The beauty of cooking the bird this way is that it frees up your oven to bake crunchy-sweet cornbread stuffing (two versions: regular and gluten-free!), tender caramelized roasted Brussels sprouts with toasty hazelnuts and cranberries, and a scrumptious pear-almond tart for dessert. Balancing out all the richness are a tangy cranberry-orange compote and a fresh, seasonal raw shaved root vegetable salad with pistachios. Happy Thanksgiving!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/08/throw-your-turkey-on-the-grill-this-thanksgiving/\">\u003cstrong>Throw Your Turkey On The Grill This Thanksgiving!\u003c/strong>\u003c/a>\u003cbr>\nThere is nothing quite as spectacular as bringing this mahogany-colored, smoky-flavored bird to the Thanksgiving table. This year, impress your guest by slow-grill roasting your bird on the BBQ.\u003c/p>\n\u003cfigure id=\"attachment_89664\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/turkey-grill-finish.jpg\">\u003cimg class=\"size-full wp-image-89664\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/turkey-grill-finish.jpg\" alt=\"Brined BBQ Turkey. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/08/throw-your-turkey-on-the-grill-this-thanksgiving/\">\u003cstrong>Brined BBQ Turkey\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/10/roasted-brussels-sprouts-with-dried-cranberries-toasted-hazelnuts-and-orange-zest/\">\u003cstrong>Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest\u003c/strong>\u003c/a>\u003cbr>\nEven if you think you don’t like Brussels sprouts, give this dish a try. It has a bit of everything: tangy, sweet, salty, bitter, and savory. You are welcome.\u003c/p>\n\u003cfigure id=\"attachment_89728\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/brussels-sprouts-final1.jpg\">\u003cimg class=\"size-full wp-image-89728\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/brussels-sprouts-final1.jpg\" alt=\"Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/10/roasted-brussels-sprouts-with-dried-cranberries-toasted-hazelnuts-and-orange-zest/\">\u003cstrong>Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/09/my-favorite-childhood-thanksgiving-cranberry-sauce/\">\u003cstrong>My Favorite Childhood Thanksgiving Cranberry Sauce\u003c/strong>\u003c/a>\u003cbr>\nForget about the canned-shaped cranberry gel that graced your childhood table, this tart-sweet compote is not only amazingly delicious, it’s amazingly simple to throw together at the last minute.\u003c/p>\n\u003cfigure id=\"attachment_89707\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cranberry-finish.jpg\">\u003cimg class=\"size-full wp-image-89707\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cranberry-finish.jpg\" alt=\"Cranberry Compote. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/09/my-favorite-childhood-thanksgiving-cranberry-sauce/\">\u003cstrong>Cranberry Compote\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/12/decadent-gluten-free-thanksgiving-cornbread-and-red-pepper-stuffing/\">\u003cstrong>Decadent Gluten-Free Thanksgiving Cornbread and Red Pepper Stuffing\u003c/strong>\u003c/a>\u003cbr>\nJust because you (or your guests) are gluten-free doesn’t mean you don’t get to enjoy all the classic Thanksgiving dishes, especially stuffing. Try this one, you won’t even know the difference.\u003c/p>\n\u003cfigure id=\"attachment_89836\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/gluten-free-cornbreadstuff1000.jpg\">\u003cimg class=\"size-full wp-image-89836\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/gluten-free-cornbreadstuff1000.jpg\" alt=\"Gluten-Free Cornbread and Red Pepper Stuffing. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/12/decadent-gluten-free-thanksgiving-cornbread-and-red-pepper-stuffing/\">\u003cstrong>Gluten-Free Cornbread and Red Pepper Stuffing\u003c/strong>\u003c/a> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/12/sweet-and-savory-thanksgiving-cornbread-and-red-pepper-stuffing/\">\u003cstrong>Sweet and Savory Thanksgiving Cornbread and Red Pepper Stuffing\u003c/strong>\u003c/a>\u003cbr>\nIf you love cornbread, then you are going to love this colorful and scrumptious stuffing, perfect alongside a BBQ turkey. Fresh herbs and sautéed peppers balance the richness of this dish.\u003c/p>\n\u003cfigure id=\"attachment_89984\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/final-cornbread-new1.jpg\">\u003cimg class=\"size-full wp-image-89984\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/final-cornbread-new1.jpg\" alt=\"Sweet and Savory Thanksgiving Cornbread and Red Pepper Stuffing. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/12/sweet-and-savory-thanksgiving-cornbread-and-red-pepper-stuffing/\">\u003cstrong>Sweet and Savory Thanksgiving Cornbread and Red Pepper Stuffing\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/11/adding-freshness-to-thanksgiving-shaved-winter-vegetable-salad/\">\u003cstrong>Adding Freshness to Thanksgiving: Shaved Winter Vegetable Salad\u003c/strong>\u003c/a>\u003cbr>\nCrunchy, colorful, seasonal, and fresh. This gorgeous salad is a great way to balance the rich and heavy dishes on your Thanksgiving table.\u003c/p>\n\u003cfigure id=\"attachment_89764\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/root-salad-finish1000.jpg\">\u003cimg class=\"size-full wp-image-89764\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/root-salad-finish1000.jpg\" alt=\"Shaved Carrot, Beet, and Celery Root Salad with Pistachios and Ricotta Salata. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/11/adding-freshness-to-thanksgiving-shaved-winter-vegetable-salad/\">\u003cstrong>Shaved Carrot, Beet, and Celery Root Salad with Pistachios and Ricotta Salata\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/13/british-style-roasties-sweet-potato-version/\">\u003cstrong>British-Style Roasties: Sweet Potato Version\u003c/strong>\u003c/a>\u003cbr>\nBring on the rich, sweet, caramelized yams. It’s Thanksgiving season!\u003c/p>\n\u003cfigure id=\"attachment_89636\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/sweet-potato-roasties-final.jpg\">\u003cimg class=\"size-full wp-image-89636\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/sweet-potato-roasties-final.jpg\" alt=\"Sweet Potato Roasties. Photo: Kim Laidlaw\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/13/british-style-roasties-sweet-potato-version/\">\u003cstrong>Sweet Potato Roasties\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/14/crunchy-nutty-fruity-sweet-pear-almond-custard-tart-for-thanksgiving/\">\u003cstrong>Crunchy, Nutty, Fruity, Sweet: Pear Almond Custard Tart for Thanksgiving\u003c/strong>\u003c/a>\u003cbr>\nThis is hands-down one of my favorite autumn desserts, and I make it as soon as fragrant pears arrive in the market. It’s a great addition to your Thanksgiving dessert buffet!\u003c/p>\n\u003cfigure id=\"attachment_89816\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/tart-final1000.jpg\">\u003cimg class=\"size-full wp-image-89816\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/tart-final1000.jpg\" alt=\"Pear Almond Custard Tart. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/14/crunchy-nutty-fruity-sweet-pear-almond-custard-tart-for-thanksgiving/\">\u003cstrong>Pear Almond Custard Tart\u003c/strong>\u003c/a>\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/89624/bay-area-bites-thanksgiving-menu-8-scrumptious-holiday-recipes","authors":["5015","5014"],"series":["bayareabites_15012"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_12550","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_9926","bayareabites_1587","bayareabites_530","bayareabites_2962","bayareabites_543"],"featImg":"bayareabites_103682","label":"bayareabites_15012"},"bayareabites_89588":{"type":"posts","id":"bayareabites_89588","meta":{"index":"posts_1591205157","site":"bayareabites","id":"89588","score":null,"sort":[1415568515000]},"guestAuthors":[],"slug":"my-favorite-childhood-thanksgiving-cranberry-sauce","title":"My Favorite Childhood Thanksgiving Cranberry Sauce","publishDate":1415568515,"format":"aside","headTitle":"Thanksgiving Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15012,"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_89707\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cranberry-finish.jpg\">\u003cimg class=\"size-full wp-image-89707\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cranberry-finish.jpg\" alt=\"Cranberry Compote. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cranberry Compote\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>Even though I grew up in the 70s, and the can-shaped cranberry “sauce” (gel) graced our Thanksgiving table for as long as I can remember, there was always at least one or two other cranberry options up for grabs. This is the version that fell in love with as a child (which is not to say I didn’t eat my fair share of the canned version). Tangy-sweet, with bits of fresh cranberry, I love the hint of orange. For me, Thanksgiving just isn’t right without it.\u003c/p>\n\u003cp>\u003cstrong>If you like, personalize your sauce with one of these yummy additions:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 teaspoon ground ginger\u003c/li>\n\u003cli>1 teaspoon freshly grated ginger\u003c/li>\n\u003cli>A pinch (or more) of hot pepper flakes\u003c/li>\n\u003cli>Spice it up with 1/2 tsp cinnamon, 1/2 tsp ginger, and 1/4 tsp ground cloves\u003c/li>\n\u003cli>1 to 2 tablespoons balsamic vinegar\u003c/li>\n\u003cli>Chopped, sautéed apples (about 1 to 2 apples)\u003c/li>\n\u003cli>Chopped, seedless peeled tangerine segments (about 2 tangerines)\u003c/li>\n\u003cli>1/4 cup chopped toasted pecans\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_89708\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cranberry-ingredients.jpg\">\u003cimg class=\"size-full wp-image-89708\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cranberry-ingredients.jpg\" alt=\"Cranberry Compote ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cranberry Compote ingredients\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Cranberry Compote\u003c/h3>\n\u003cp>\u003cem>Makes about 2 cups\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>14 oz (about 4 cups) fresh cranberries\u003c/li>\n\u003cli>1 cup granulated sugar\u003c/li>\n\u003cli>1 cup fresh orange juice\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>Put the cranberries, sugar, and orange juice in a saucepan. Stir to combine, then place over medium heat and simmer, stirring occasionally, until the cranberries soften and pop and the mixture thickens, about 10 minutes. Set aside to cool completely.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89712,89713,89711,89715,89714,89719\"]\u003c/p>\n\u003col>\n\u003cli>The compote can be made up to 1 week in advance. Store in an airtight container in the fridge.\u003c/li>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Forget about the canned-shaped cranberry gel that graced your childhood table, this tart-sweet compote is not only amazingly delicious, it’s amazingly simple to throw together at the last minute.","status":"publish","parent":0,"modified":1571963251,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":279},"headData":{"title":"My Favorite Childhood Thanksgiving Cranberry Sauce | KQED","description":"Forget about the canned-shaped cranberry gel that graced your childhood table, this tart-sweet compote is not only amazingly delicious, it’s amazingly simple to throw together at the last minute.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"My Favorite Childhood Thanksgiving Cranberry Sauce","datePublished":"2014-11-09T21:28:35.000Z","dateModified":"2019-10-25T00:27:31.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"89588 http://blogs.kqed.org/bayareabites/?p=89588","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/11/09/my-favorite-childhood-thanksgiving-cranberry-sauce/","disqusTitle":"My Favorite Childhood Thanksgiving Cranberry Sauce","path":"/bayareabites/89588/my-favorite-childhood-thanksgiving-cranberry-sauce","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89707\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cranberry-finish.jpg\">\u003cimg class=\"size-full wp-image-89707\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cranberry-finish.jpg\" alt=\"Cranberry Compote. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cranberry Compote\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>Even though I grew up in the 70s, and the can-shaped cranberry “sauce” (gel) graced our Thanksgiving table for as long as I can remember, there was always at least one or two other cranberry options up for grabs. This is the version that fell in love with as a child (which is not to say I didn’t eat my fair share of the canned version). Tangy-sweet, with bits of fresh cranberry, I love the hint of orange. For me, Thanksgiving just isn’t right without it.\u003c/p>\n\u003cp>\u003cstrong>If you like, personalize your sauce with one of these yummy additions:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 teaspoon ground ginger\u003c/li>\n\u003cli>1 teaspoon freshly grated ginger\u003c/li>\n\u003cli>A pinch (or more) of hot pepper flakes\u003c/li>\n\u003cli>Spice it up with 1/2 tsp cinnamon, 1/2 tsp ginger, and 1/4 tsp ground cloves\u003c/li>\n\u003cli>1 to 2 tablespoons balsamic vinegar\u003c/li>\n\u003cli>Chopped, sautéed apples (about 1 to 2 apples)\u003c/li>\n\u003cli>Chopped, seedless peeled tangerine segments (about 2 tangerines)\u003c/li>\n\u003cli>1/4 cup chopped toasted pecans\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_89708\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cranberry-ingredients.jpg\">\u003cimg class=\"size-full wp-image-89708\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cranberry-ingredients.jpg\" alt=\"Cranberry Compote ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cranberry Compote ingredients\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Cranberry Compote\u003c/h3>\n\u003cp>\u003cem>Makes about 2 cups\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>14 oz (about 4 cups) fresh cranberries\u003c/li>\n\u003cli>1 cup granulated sugar\u003c/li>\n\u003cli>1 cup fresh orange juice\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>Put the cranberries, sugar, and orange juice in a saucepan. Stir to combine, then place over medium heat and simmer, stirring occasionally, until the cranberries soften and pop and the mixture thickens, about 10 minutes. Set aside to cool completely.\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":"file","ids":"89712,89713,89711,89715,89714,89719","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli>The compote can be made up to 1 week in advance. Store in an airtight container in the fridge.\u003c/li>\n\u003c/ol>\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/89588/my-favorite-childhood-thanksgiving-cranberry-sauce","authors":["5015","5014"],"series":["bayareabites_15012"],"categories":["bayareabites_752","bayareabites_2695","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_9926","bayareabites_9904","bayareabites_530","bayareabites_2962","bayareabites_543"],"featImg":"bayareabites_89716","label":"bayareabites_15012"},"bayareabites_53492":{"type":"posts","id":"bayareabites_53492","meta":{"index":"posts_1591205157","site":"bayareabites","id":"53492","score":null,"sort":[1356760235000]},"guestAuthors":[],"slug":"roasted-cranberry-brie-grilled-cheese","title":"Roasted Cranberry & Brie Grilled Cheese","publishDate":1356760235,"format":"video","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Have I told you about my cranberry habit? Every year, around this time, I buy way too many cranberries. I love the way they look and taste and am always trying to find innovative ways to use cranberries in recipes. Recently, I baked Brie with cranberries and it was so good that I figured, I couldn't go wrong with a grilled cheese, right? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7506.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7506.jpg\" alt=\"Roasted Cranberry & Brie Grilled Cheese\" title=\"Roasted Cranberry & Brie Grilled Cheese\" width=\"560\" class=\"alignnone size-full wp-image-53504\">\u003c/a>\u003c/p>\n\u003cp>The video below reveals how I make the \u003ca href=\"http://cookingstoned.tv/recipe/boozy-baked-cranberry-sauce/\">Boozy & Baked Cranberry Sauce\u003c/a> used in this recipe. But really any real cranberry sauce will work. \u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/K996Na3XQR4\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Roasted Cranberry & Brie Grilled Cheese\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 slices of Italian batard bread (or any you have on hand)\u003c/li>\n\u003cli>1 ounce of Brie cheese, room temperature\u003c/li>\n\u003cli>Heaping spoonful of \u003ca href=\"http://cookingstoned.tv/recipe/boozy-baked-cranberry-sauce/\">Boozy & Baked Cranberry Sauce\u003c/a>\n\u003c/li>\n\u003cli>1 tablespoon of butter, softened\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1. I find that the bread makes the sandwich. I really love this Italian batard. It is firm and chewy, soaked up the butter and was just delicious when grilled. You don't have to use it but you would be wrong if you didn't. I kid!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7348.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7348.jpg\" alt=\"Sliced Bread\" title=\"Sliced Bread\" width=\"560\" class=\"alignnone size-full wp-image-53508\">\u003c/a>\u003c/p>\n\u003cp>2. Softened butter works best on a grilled cheese. I always keep a stash of whipped butter in the fridge, just let it sit out and then smear it all over the bread. You only need to butter one side of each slice. This is the side that will also be grilled. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7409.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7409.jpg\" alt=\"Preparing Roasted Cranberry & Brie Grilled Cheese\" title=\"Preparing Roasted Cranberry & Brie Grilled Cheese\" width=\"560\" class=\"alignnone size-full wp-image-53507\">\u003c/a>\u003c/p>\n\u003cp>3. Smear the brie and roasted cranberries onto the side of the bread that is not buttered and sandwich it with another buttered slice. All this butter and cheese is making me hungry!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7427.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7427.jpg\" alt=\"Roasted Cranberry & Brie Grilled Cheese\" title=\"Roasted Cranberry & Brie Grilled Cheese\" width=\"560\" class=\"alignnone size-full wp-image-53506\">\u003c/a>\u003c/p>\n\u003cp>4. In my opinion, a grilled cheese sandwich is best done in a iron skillet. You don't need it to be very hot. Turn the stove to a medium-high heat, and once the skillet is warmed, add the sandwich. Let it sit for two minutes and then flip it. It should come out perfect every time!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7500.jpg\" alt=\"Roasted Cranberry & Brie Grilled Cheese\" title=\"Roasted Cranberry & Brie Grilled Cheese\" width=\"560\" class=\"alignnone size-full wp-image-53505\">\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Have I told you about my cranberry habit? Every year, around this time, I buy way too many cranberries. I love the way they look and taste and am always trying to find innovative ways to use cranberries in recipes. Recently, I baked Brie with cranberries and it was so good that I figured, I couldn't go wrong with a grilled cheese, right? ","status":"publish","parent":0,"modified":1442896586,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["http://www.youtube.com/embed/K996Na3XQR4"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":323},"headData":{"title":"Roasted Cranberry & Brie Grilled Cheese | KQED","description":"Have I told you about my cranberry habit? Every year, around this time, I buy way too many cranberries. I love the way they look and taste and am always trying to find innovative ways to use cranberries in recipes. Recently, I baked Brie with cranberries and it was so good that I figured, I couldn't go wrong with a grilled cheese, right? ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Roasted Cranberry & Brie Grilled Cheese","datePublished":"2012-12-29T05:50:35.000Z","dateModified":"2015-09-22T04:36:26.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"53492 http://blogs.kqed.org/bayareabites/?p=53492","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/12/28/roasted-cranberry-brie-grilled-cheese/","disqusTitle":"Roasted Cranberry & Brie Grilled Cheese","videoEmbed":"http://www.youtube.com/embed/_KEcJ3BjUG0","path":"/bayareabites/53492/roasted-cranberry-brie-grilled-cheese","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Have I told you about my cranberry habit? Every year, around this time, I buy way too many cranberries. I love the way they look and taste and am always trying to find innovative ways to use cranberries in recipes. Recently, I baked Brie with cranberries and it was so good that I figured, I couldn't go wrong with a grilled cheese, right? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7506.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7506.jpg\" alt=\"Roasted Cranberry & Brie Grilled Cheese\" title=\"Roasted Cranberry & Brie Grilled Cheese\" width=\"560\" class=\"alignnone size-full wp-image-53504\">\u003c/a>\u003c/p>\n\u003cp>The video below reveals how I make the \u003ca href=\"http://cookingstoned.tv/recipe/boozy-baked-cranberry-sauce/\">Boozy & Baked Cranberry Sauce\u003c/a> used in this recipe. But really any real cranberry sauce will work. \u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/K996Na3XQR4\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Roasted Cranberry & Brie Grilled Cheese\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 slices of Italian batard bread (or any you have on hand)\u003c/li>\n\u003cli>1 ounce of Brie cheese, room temperature\u003c/li>\n\u003cli>Heaping spoonful of \u003ca href=\"http://cookingstoned.tv/recipe/boozy-baked-cranberry-sauce/\">Boozy & Baked Cranberry Sauce\u003c/a>\n\u003c/li>\n\u003cli>1 tablespoon of butter, softened\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\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>1. I find that the bread makes the sandwich. I really love this Italian batard. It is firm and chewy, soaked up the butter and was just delicious when grilled. You don't have to use it but you would be wrong if you didn't. I kid!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7348.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7348.jpg\" alt=\"Sliced Bread\" title=\"Sliced Bread\" width=\"560\" class=\"alignnone size-full wp-image-53508\">\u003c/a>\u003c/p>\n\u003cp>2. Softened butter works best on a grilled cheese. I always keep a stash of whipped butter in the fridge, just let it sit out and then smear it all over the bread. You only need to butter one side of each slice. This is the side that will also be grilled. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7409.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7409.jpg\" alt=\"Preparing Roasted Cranberry & Brie Grilled Cheese\" title=\"Preparing Roasted Cranberry & Brie Grilled Cheese\" width=\"560\" class=\"alignnone size-full wp-image-53507\">\u003c/a>\u003c/p>\n\u003cp>3. Smear the brie and roasted cranberries onto the side of the bread that is not buttered and sandwich it with another buttered slice. All this butter and cheese is making me hungry!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7427.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7427.jpg\" alt=\"Roasted Cranberry & Brie Grilled Cheese\" title=\"Roasted Cranberry & Brie Grilled Cheese\" width=\"560\" class=\"alignnone size-full wp-image-53506\">\u003c/a>\u003c/p>\n\u003cp>4. In my opinion, a grilled cheese sandwich is best done in a iron skillet. You don't need it to be very hot. Turn the stove to a medium-high heat, and once the skillet is warmed, add the sandwich. Let it sit for two minutes and then flip it. It should come out perfect every time!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7500.jpg\" alt=\"Roasted Cranberry & Brie Grilled Cheese\" title=\"Roasted Cranberry & Brie Grilled Cheese\" width=\"560\" class=\"alignnone size-full wp-image-53505\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/53492/roasted-cranberry-brie-grilled-cheese","authors":["5362"],"categories":["bayareabites_752","bayareabites_12","bayareabites_1593","bayareabites_1873","bayareabites_316"],"tags":["bayareabites_2114","bayareabites_9893","bayareabites_9926","bayareabites_1855","bayareabites_938"],"featImg":"bayareabites_53504","label":"bayareabites"},"bayareabites_53169":{"type":"posts","id":"bayareabites_53169","meta":{"index":"posts_1591205157","site":"bayareabites","id":"53169","score":null,"sort":[1356053558000]},"guestAuthors":[],"slug":"gooey-white-cheddar-and-cranberry-dip","title":"Gooey White Cheddar and Cranberry Dip","publishDate":1356053558,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>This is the month of the cranberry. Well, for me at least. I have \u003ca href=\"http://cookingstoned.tv/recipe/boozy-baked-cranberry-sauce/\">roasted them\u003c/a>, put them in a grilled cheese sandwich, and now this lovely, gooey cheese dip. And wait until you see the rosemary and cranberry sangria I have coming up next!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7972.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7972.jpg\" alt=\"Gooey White Cheddar and Cranberry Dip\" title=\"Gooey White Cheddar and Cranberry Dip\" width=\"560\" class=\"alignnone size-full wp-image-53176\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Gooey White Cheddar and Cranberry Dip\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>8 ounces of cream cheese, softened\u003c/li>\n\u003cli>4 ounces of sharp white cheddar, shredded\u003c/li>\n\u003cli>1 cup of fresh cranberries\u003c/li>\n\u003cli>1 French baguette\u003c/li>\n\u003cli>Extra virgin olive oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. In a large mixing bowl, thoroughly mix together the shredded white cheddar cheese and the cream cheese. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/ss_cheesemix.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/ss_cheesemix.jpg\" alt=\"Cheese Mix\" title=\"Cheese Mix\" width=\"560\" class=\"alignnone size-full wp-image-53172\">\u003c/a>\u003c/p>\n\u003cp>2. Fold in the fresh cranberries and transfer the mixture to a ramekin. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7803.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7803.jpg\" alt=\"White Cheddar and Cranberry Dip\" title=\" White Cheddar and Cranberry Dip\" width=\"560\" class=\"alignnone size-full wp-image-53177\">\u003c/a>\u003c/p>\n\u003cp>3. Bake the mixture in a preheated oven at 375 degrees for about 30 minutes. The cheese dip will be boiling and golden brown on top when ready. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/ss_bread.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/ss_bread.jpg\" alt=\"Bread\" title=\"Bread\" width=\"560\" class=\"alignnone size-full wp-image-53173\">\u003c/a>\u003c/p>\n\u003cp>4. During that thirty minutes when the cheese dip is cooking, prepare the crostini. Slice the French baguette into even pieces and place them on a baking sheet. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/ss_slicedofbreadoil.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/ss_slicedofbreadoil.jpg\" alt=\"Making Crostini\" title=\"Making Crostini\" width=\"560\" class=\"alignnone size-full wp-image-53174\">\u003c/a>\u003c/p>\n\u003cp>5. Lightly coat them with the olive oil. When the cheese dip is about done, around 20 minutes or so, place the baking sheet in the oven and bake them for about 10 minutes. Keep an eye on them though, they can burn easily.\u003c/p>\n\u003cp>6. When both the crostini and the cheese dip are done, remove them from the oven and let them cool a bit. Personally, I cannot wait and find myself burning my mouth a lot. But it is completely worth it! \u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7994.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7994.jpg\" alt=\"Gooey White Cheddar and Cranberry Dip\" title=\"Gooey White Cheddar and Cranberry Dip\" width=\"560\" class=\"alignnone size-full wp-image-53175\">\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"This is the month of the cranberry for me. I have roasted them, put them in grilled cheese and now this lovely, gooey cheese dip. And wait until you see the rosemary and cranberry sangria I have coming up!","status":"publish","parent":0,"modified":1450718911,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":253},"headData":{"title":"Gooey White Cheddar and Cranberry Dip | KQED","description":"This is the month of the cranberry for me. I have roasted them, put them in grilled cheese and now this lovely, gooey cheese dip. And wait until you see the rosemary and cranberry sangria I have coming up!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Gooey White Cheddar and Cranberry Dip","datePublished":"2012-12-21T01:32:38.000Z","dateModified":"2015-12-21T17:28:31.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"53169 http://blogs.kqed.org/bayareabites/?p=53169","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/12/20/gooey-white-cheddar-and-cranberry-dip/","disqusTitle":"Gooey White Cheddar and Cranberry Dip","videoEmbed":"\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/eQlceTZYMcI\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\r\n","path":"/bayareabites/53169/gooey-white-cheddar-and-cranberry-dip","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>This is the month of the cranberry. Well, for me at least. I have \u003ca href=\"http://cookingstoned.tv/recipe/boozy-baked-cranberry-sauce/\">roasted them\u003c/a>, put them in a grilled cheese sandwich, and now this lovely, gooey cheese dip. And wait until you see the rosemary and cranberry sangria I have coming up next!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7972.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7972.jpg\" alt=\"Gooey White Cheddar and Cranberry Dip\" title=\"Gooey White Cheddar and Cranberry Dip\" width=\"560\" class=\"alignnone size-full wp-image-53176\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Gooey White Cheddar and Cranberry Dip\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>8 ounces of cream cheese, softened\u003c/li>\n\u003cli>4 ounces of sharp white cheddar, shredded\u003c/li>\n\u003cli>1 cup of fresh cranberries\u003c/li>\n\u003cli>1 French baguette\u003c/li>\n\u003cli>Extra virgin olive oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. In a large mixing bowl, thoroughly mix together the shredded white cheddar cheese and the cream cheese. \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>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/ss_cheesemix.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/ss_cheesemix.jpg\" alt=\"Cheese Mix\" title=\"Cheese Mix\" width=\"560\" class=\"alignnone size-full wp-image-53172\">\u003c/a>\u003c/p>\n\u003cp>2. Fold in the fresh cranberries and transfer the mixture to a ramekin. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7803.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7803.jpg\" alt=\"White Cheddar and Cranberry Dip\" title=\" White Cheddar and Cranberry Dip\" width=\"560\" class=\"alignnone size-full wp-image-53177\">\u003c/a>\u003c/p>\n\u003cp>3. Bake the mixture in a preheated oven at 375 degrees for about 30 minutes. The cheese dip will be boiling and golden brown on top when ready. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/ss_bread.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/ss_bread.jpg\" alt=\"Bread\" title=\"Bread\" width=\"560\" class=\"alignnone size-full wp-image-53173\">\u003c/a>\u003c/p>\n\u003cp>4. During that thirty minutes when the cheese dip is cooking, prepare the crostini. Slice the French baguette into even pieces and place them on a baking sheet. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/ss_slicedofbreadoil.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/ss_slicedofbreadoil.jpg\" alt=\"Making Crostini\" title=\"Making Crostini\" width=\"560\" class=\"alignnone size-full wp-image-53174\">\u003c/a>\u003c/p>\n\u003cp>5. Lightly coat them with the olive oil. When the cheese dip is about done, around 20 minutes or so, place the baking sheet in the oven and bake them for about 10 minutes. Keep an eye on them though, they can burn easily.\u003c/p>\n\u003cp>6. When both the crostini and the cheese dip are done, remove them from the oven and let them cool a bit. Personally, I cannot wait and find myself burning my mouth a lot. But it is completely worth it! \u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7994.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7994.jpg\" alt=\"Gooey White Cheddar and Cranberry Dip\" title=\"Gooey White Cheddar and Cranberry Dip\" width=\"560\" class=\"alignnone size-full wp-image-53175\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/53169/gooey-white-cheddar-and-cranberry-dip","authors":["5362"],"categories":["bayareabites_752","bayareabites_12744","bayareabites_1763","bayareabites_12","bayareabites_1593","bayareabites_1873"],"tags":["bayareabites_14750","bayareabites_558","bayareabites_9926","bayareabites_10963","bayareabites_1686"],"featImg":"bayareabites_53235","label":"bayareabites"},"bayareabites_36841":{"type":"posts","id":"bayareabites_36841","meta":{"index":"posts_1591205157","site":"bayareabites","id":"36841","score":null,"sort":[1324818027000]},"guestAuthors":[],"slug":"christmas-morning-pumpkin-bread","title":"Christmas Morning Pumpkin Bread","publishDate":1324818027,"format":"aside","headTitle":"Christmas Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15122,"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-bread560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-bread560.jpg\" alt=\"Christmas Morning Pumpkin Bread\" title=\"Christmas Morning Pumpkin Bread\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37028\">\u003c/a>\u003c/p>\n\u003cp>Pumpkin for Christmas: who knew? My Midwestern pals, that's who. Putting together two back-to-back holiday parties for my best friend, who cherishes her Minnesotan roots, I was surprised that she put pumpkin cake, made in a Bundt pan, of course, on the top of her list of must-have treats for the table. She was right: big smiles lit up the faces of the guests who hailed from Chicago and Minneapolis when they spied the cinnamon-brown Bundt. \"Pumpkin cake for Christmas! I was just thinking about that,\" said one. \"With whipped cream, of course,\" agreed another. \u003c/p>\n\u003cp>It makes sense, though: such a cake is dense and spicy, redolent of all the fragrant holiday spices that perfume everything from gingersnaps to mulled cider and hot wine this time of year. It's easy to throw together, since a couple cans of pumpkin are probably already in the cabinet, souvenirs of Thanksgiving's pie-minded supermarket stock-up. (A recent \u003ca href=\"http://well.blogs.nytimes.com/2011/12/13/whats-in-your-kitchen/\">report\u003c/a> found that 20% of Americans always have canned pumpkin on hand in their pantries. Having poked around in a lot of home kitchens, though, I would guess that most of that pumpkin was bought in 1993, forgotten, and never moved or dusted since.) If not, there's a plethora of gorgeous fresh winter squash out there, ready to be roasted and mashed. \u003c/p>\n\u003cp>(The nomenclature of pumpkin bread aside, I've found that butternut squash gives the most consistently full-flavored results, and cranking your freshly roasted squash through a food mill turns any stringy chunks into a velvety puree.) \u003c/p>\n\u003cp>The \u003ca href=\"http://www.epicurious.com/recipes/food/views/Pumpkin-Spice-Bundt-Cake-with-Buttermilk-Icing-233011\">pumpkin cake\u003c/a> I made for last week's holiday party was a basic buttery-cinnamony recipe originally published in \u003cem>Gourmet\u003c/em>. It was light and moist, thanks to the pumpkin and buttermilk. I added powdered ginger, fresh nutmeg, and a pinch of cloves to the mix; having just cinnamon and allspice is like the Brady Brunch without Cindy, Jan, or Alice. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Turns out I wasn't the only one thinking about pumpkin at this time of year. Talking to my old pal Jennifer Joseph, poet, founder and publisher of the excellent \u003ca href=\"http://www.manicdpress.com\">Manic D Press\u003c/a>, and Bernal baker par excellence, I got the inside scoop on the pumpkin cake she made last week, which was devoured, down to the crumbs in less than two days by her husband and daughter. Made with whole-wheat pastry flour, fresh cranberries, walnuts, chocolate chips, and pumpkin, it was, she said, \"secretly good for you,\" and we all know \u003ca href=\"http://www.exploratorium.edu/exploring/exploring_chocolate/choc_7.html\">chocolate is a health food\u003c/a>, right? \u003c/p>\n\u003cp>It also looks particularly bright and festive, which meant it wasn't too much of a jump to take it from afternoon cake to morning bread. I've cut back the sugar a little, subbing in apple juice (or cider) for the water in Jen's original recipe so as to add a little more natural sweetness and flavor. Served warm, this bread is lovely on its own, or spread with a little whipped cream cheese. \u003c/p>\n\u003cp>Happy holidays!\u003c/p>\n\u003cp>\u003cstrong>Secretly Good for You Pumpkin Breakfast Bread\u003c/strong>\u003cbr>\n\u003cem>Fresh cranberries add a nice tanginess to this sweet bread. Stock up on cranberries when you find them in late autumn; they freeze beautifully and don't need to be thawed before using. In a pinch, you can use dried cranberries, but since they're already sweetened, they won't add as much contrast to the finished loaf.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 1 loaf\u003cbr>\n\u003cstrong>Prep Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Cook Time: \u003c/strong>50-60 minues\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour, 10-20 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 1/2 cups whole wheat pastry flour\u003cbr>\n1 1/2 tsp pumpkin pie spice (see note, below)\u003cbr>\n1 tsp baking soda\u003cbr>\n1/2 tsp salt\u003cbr>\n2 eggs\u003cbr>\n1 cup pumpkin puree\u003cbr>\n1/2 cup sugar\u003cbr>\n1/4 cup canola oil, melted butter, or melted coconut oil\u003cbr>\n1/4 cup apple juice\u003cbr>\n2 tbsp molasses\u003cbr>\n1/2 cup chopped fresh cranberries\u003cbr>\n1/2 cup chopped walnuts\u003cbr>\n1/2 cup dark or white chocolate chips, optional\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 350 degrees F. Grease a loaf pan or metal or Pyrex ring mold. \u003c/p>\n\u003cp>2. In a large bowl, sift together flour, spices, baking soda, and salt. \u003c/p>\n\u003cp>3. In a medium bowl, beat eggs, sugar, pumpkin, oil, apple juice, and molasses together. \u003c/p>\n\u003cp>4. Stir pumpkin mixture into flour mixture, stopping when just mixed. Gently stir in cranberries, walnuts, and chocolate chips, if using. Spoon into prepared pan. \u003c/p>\n\u003cp>5. Bake 50-60 minutes for a loaf pan, ring mold 40-50 minutes, until a toothpick inserted in the center comes out clean. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Note: Pumpkin pie spice, sometimes called apple pie spice, is a blend of commonly used baking spices, usually including cinnamon, nutmeg, ginger, allspice, and/or cloves. For this recipe, you can substitute 3/4 tsp cinnamon, 1/4 tsp freshly ground nutmeg, 1/4 tsp ginger, and 1/4 tsp ground cloves or allspice.\u003c/p>\n\n","blocks":[],"excerpt":"A festive, secretly good-for-you pumpkin bread recipe, perfect for warming up your holiday morning. ","status":"publish","parent":0,"modified":1451155587,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":811},"headData":{"title":"Christmas Morning Pumpkin Bread | KQED","description":"A festive, secretly good-for-you pumpkin bread recipe, perfect for warming up your holiday morning. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Christmas Morning Pumpkin Bread","datePublished":"2011-12-25T13:00:27.000Z","dateModified":"2015-12-26T18:46:27.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"36841 http://blogs.kqed.org/bayareabites/?p=36841","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/12/25/christmas-morning-pumpkin-bread/","disqusTitle":"Christmas Morning Pumpkin Bread","path":"/bayareabites/36841/christmas-morning-pumpkin-bread","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-bread560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-bread560.jpg\" alt=\"Christmas Morning Pumpkin Bread\" title=\"Christmas Morning Pumpkin Bread\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37028\">\u003c/a>\u003c/p>\n\u003cp>Pumpkin for Christmas: who knew? My Midwestern pals, that's who. Putting together two back-to-back holiday parties for my best friend, who cherishes her Minnesotan roots, I was surprised that she put pumpkin cake, made in a Bundt pan, of course, on the top of her list of must-have treats for the table. She was right: big smiles lit up the faces of the guests who hailed from Chicago and Minneapolis when they spied the cinnamon-brown Bundt. \"Pumpkin cake for Christmas! I was just thinking about that,\" said one. \"With whipped cream, of course,\" agreed another. \u003c/p>\n\u003cp>It makes sense, though: such a cake is dense and spicy, redolent of all the fragrant holiday spices that perfume everything from gingersnaps to mulled cider and hot wine this time of year. It's easy to throw together, since a couple cans of pumpkin are probably already in the cabinet, souvenirs of Thanksgiving's pie-minded supermarket stock-up. (A recent \u003ca href=\"http://well.blogs.nytimes.com/2011/12/13/whats-in-your-kitchen/\">report\u003c/a> found that 20% of Americans always have canned pumpkin on hand in their pantries. Having poked around in a lot of home kitchens, though, I would guess that most of that pumpkin was bought in 1993, forgotten, and never moved or dusted since.) If not, there's a plethora of gorgeous fresh winter squash out there, ready to be roasted and mashed. \u003c/p>\n\u003cp>(The nomenclature of pumpkin bread aside, I've found that butternut squash gives the most consistently full-flavored results, and cranking your freshly roasted squash through a food mill turns any stringy chunks into a velvety puree.) \u003c/p>\n\u003cp>The \u003ca href=\"http://www.epicurious.com/recipes/food/views/Pumpkin-Spice-Bundt-Cake-with-Buttermilk-Icing-233011\">pumpkin cake\u003c/a> I made for last week's holiday party was a basic buttery-cinnamony recipe originally published in \u003cem>Gourmet\u003c/em>. It was light and moist, thanks to the pumpkin and buttermilk. I added powdered ginger, fresh nutmeg, and a pinch of cloves to the mix; having just cinnamon and allspice is like the Brady Brunch without Cindy, Jan, or Alice. \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>Turns out I wasn't the only one thinking about pumpkin at this time of year. Talking to my old pal Jennifer Joseph, poet, founder and publisher of the excellent \u003ca href=\"http://www.manicdpress.com\">Manic D Press\u003c/a>, and Bernal baker par excellence, I got the inside scoop on the pumpkin cake she made last week, which was devoured, down to the crumbs in less than two days by her husband and daughter. Made with whole-wheat pastry flour, fresh cranberries, walnuts, chocolate chips, and pumpkin, it was, she said, \"secretly good for you,\" and we all know \u003ca href=\"http://www.exploratorium.edu/exploring/exploring_chocolate/choc_7.html\">chocolate is a health food\u003c/a>, right? \u003c/p>\n\u003cp>It also looks particularly bright and festive, which meant it wasn't too much of a jump to take it from afternoon cake to morning bread. I've cut back the sugar a little, subbing in apple juice (or cider) for the water in Jen's original recipe so as to add a little more natural sweetness and flavor. Served warm, this bread is lovely on its own, or spread with a little whipped cream cheese. \u003c/p>\n\u003cp>Happy holidays!\u003c/p>\n\u003cp>\u003cstrong>Secretly Good for You Pumpkin Breakfast Bread\u003c/strong>\u003cbr>\n\u003cem>Fresh cranberries add a nice tanginess to this sweet bread. Stock up on cranberries when you find them in late autumn; they freeze beautifully and don't need to be thawed before using. In a pinch, you can use dried cranberries, but since they're already sweetened, they won't add as much contrast to the finished loaf.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 1 loaf\u003cbr>\n\u003cstrong>Prep Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Cook Time: \u003c/strong>50-60 minues\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour, 10-20 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 1/2 cups whole wheat pastry flour\u003cbr>\n1 1/2 tsp pumpkin pie spice (see note, below)\u003cbr>\n1 tsp baking soda\u003cbr>\n1/2 tsp salt\u003cbr>\n2 eggs\u003cbr>\n1 cup pumpkin puree\u003cbr>\n1/2 cup sugar\u003cbr>\n1/4 cup canola oil, melted butter, or melted coconut oil\u003cbr>\n1/4 cup apple juice\u003cbr>\n2 tbsp molasses\u003cbr>\n1/2 cup chopped fresh cranberries\u003cbr>\n1/2 cup chopped walnuts\u003cbr>\n1/2 cup dark or white chocolate chips, optional\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 350 degrees F. Grease a loaf pan or metal or Pyrex ring mold. \u003c/p>\n\u003cp>2. In a large bowl, sift together flour, spices, baking soda, and salt. \u003c/p>\n\u003cp>3. In a medium bowl, beat eggs, sugar, pumpkin, oil, apple juice, and molasses together. \u003c/p>\n\u003cp>4. Stir pumpkin mixture into flour mixture, stopping when just mixed. Gently stir in cranberries, walnuts, and chocolate chips, if using. Spoon into prepared pan. \u003c/p>\n\u003cp>5. Bake 50-60 minutes for a loaf pan, ring mold 40-50 minutes, until a toothpick inserted in the center comes out clean. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Note: Pumpkin pie spice, sometimes called apple pie spice, is a blend of commonly used baking spices, usually including cinnamon, nutmeg, ginger, allspice, and/or cloves. For this recipe, you can substitute 3/4 tsp cinnamon, 1/4 tsp freshly ground nutmeg, 1/4 tsp ginger, and 1/4 tsp ground cloves or allspice.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/36841/christmas-morning-pumpkin-bread","authors":["5038"],"series":["bayareabites_15122"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_12744","bayareabites_1763","bayareabites_1146","bayareabites_1246","bayareabites_12"],"tags":["bayareabites_558","bayareabites_9926","bayareabites_1511","bayareabites_1510"],"featImg":"bayareabites_37028","label":"bayareabites_15122"},"bayareabites_35651":{"type":"posts","id":"bayareabites_35651","meta":{"index":"posts_1591205157","site":"bayareabites","id":"35651","score":null,"sort":[1322003877000]},"guestAuthors":[],"slug":"vegan-and-gluten-free-garden-loaf-with-cranberry-maple-glaze-plus-a-few-store-bought-thanksgiving-options","title":"Vegan (and Gluten-Free) Garden Loaf with Cranberry-Maple Glaze for Thanksgiving","publishDate":1322003877,"format":"aside","headTitle":"Thanksgiving Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15012,"site":"bayareabites"},"content":"\u003cp>\u003cimg class=\"alignnone size-full wp-image-35656\" title=\"Ingredients\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/P1040285.jpg\" alt=\"Ingredients\" width=\"500\" height=\"334\">\u003c/p>\n\u003cp>Not too far back in the past a vegan had very few options for a store-bought holiday main dish outside of a \u003ca href=\"http://www.tofurky.com/tofurkyproducts/holiday_products.html\">Tofurkey\u003c/a> or for recipes beyond a bland grain-stuffed squash. Boy, have times changed! Vegan food companies and vegan foodies have become incredibly creative in inventing \"turkey replacements.\" I've usually gone store-bought in the past, but this year I just can't resist making \u003ca href=\"http://glutenfreegoddess.blogspot.com/p/about.html\">Karina Allrich\u003c/a>'s incredibly flavorful \u003ca href=\"http://glutenfreegoddess.blogspot.com/2009/05/garden-loaf-with-maple-apricot-glaze.html\">Vegetarian Garden Loaf\u003c/a> (with a few twists added), not only because it's incredibly delicious, but also because my family includes two vegans, one vegetarian, and a celiac. Karina is a \u003ca href=\"http://glutenfreegoddess.blogspot.com/p/ebook-best-loved-recipes.html\">cookbook author\u003c/a> and creator of the gluten-free blog, \u003ca href=\"http://glutenfreegoddess.blogspot.com/\">gluten-free goddess\u003c/a>, where she has lots and lots of vegetarian and vegan recipes, some inspired by her pre-celiac cookbook, \u003ca href=\"http://www.amazon.com/Recipes-Vegetarian-Goddess-Karri-Allrich/dp/1567180167\">\u003cem>Recipes from a Vegetarian Goddess\u003c/em>\u003c/a>.\u003c/p>\n\u003cul>However, if you are still on the lookout for something a little less maintenance, check out this list of delectable store-bought options to make your holiday table thoroughly Tofurkey-less:\n\u003cli>\u003ca href=\"http://www.gardein.com/products.php?t=frozen&p=45\">Gardein's Savory Stuffed Turk'y\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.fieldroast.com/products/retail/celebration-roast\">Field Roast Grain Meat Co.'s Stuffed Celebration Roast\u003c/a>\u003c/li>\n\u003cli>Field Roast Grain Meat Co.'s Hazelnut Cranberry Roast En Croute\u003c/li>\n\u003cli>\u003ca href=\"http://www.vegeusa.com/VegeUSA/products/vegan_turkey.html\">Vegetarian Plus' Vegan Whole Turkey\u003c/a> (Here's a review of it on \u003ca href=\"http://vegansaurus.com/post/12977629836\">vegansaurus\u003c/a>.)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Vegan (and Gluten-Free) Garden Loaf with Cranberry-Maple Glaze\u003c/strong>\u003cbr>\n\u003cem>(Based on Karina Allrich's \u003ca href=\"http://glutenfreegoddess.blogspot.com/2009/05/garden-loaf-with-maple-apricot-glaze.html\">Vegetarian Garden Loaf with Maple Apricot Glaze\u003c/a> from \u003ca href=\"http://glutenfreegoddess.blogspot.com/\">gluten-free goddess\u003c/a>, altered with permission from Karina Allrich.) \u003c/em>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-35686\" title=\"Vegan Garden Loaf with Cranberry-Maple Glaze\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Vegan-Loaf.jpg\" alt=\"Vegan Garden Loaf with Cranberry-Maple Glaze\" width=\"500\" height=\"334\">\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>1 loaf/6 slices\u003cbr>\n\u003cstrong>Prep Time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 60 minutes\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nExtra virgin olive oil\u003cbr>\n1 cup chopped onion- red or sweet\u003cbr>\n2 heaping cups chopped Baby Bella or Cremini mushrooms\u003cbr>\n2 cloves garlic, minced\u003cbr>\n1 tablespoon balsamic vinegar\u003cbr>\n5 cups loosely packed baby spinach leaves\u003cbr>\nSea salt and ground pepper\u003c/p>\n\u003cp>1 cup cooked quinoa\u003cbr>\n1 cup toasted gluten-free bread or waffle crumbs (I used \u003ca href=\"http://www.vansfoods.com/The_Goods/#/Waffles/Wheat_Free--Gluten_Free/Vans-Totally_Natural-24\">Vans Wheat/Gluten Free Waffles\u003c/a>, which I toasted and then made into crumbs in my food processor.)\u003cbr>\n2 tablespoons ketchup\u003cbr>\n2 tablespoons molasses\u003cbr>\n1 tablespoon good olive oil\u003cbr>\n1 tablespoon dried Italian herb mix -- basil, thyme, oregano, parsley, marjoram\u003cbr>\n1 teaspoon fresh minced rosemary\u003cbr>\n3-4 scallions sliced thin\u003cbr>\n1 baked orange sweet potato or yam, peeled and diced (take it out before it's cooked too much or too soft)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>Preheat the oven to 350 degrees F. Line the bottom of a glass loaf pan with a piece of parchment paper that extends up above the longer sides. When the loaf has baked, and set a bit, you will be able to lift out the loaf in one whole piece.\u003c/p>\n\u003cp>Heat the olive oil in a skillet and cook the onion until it is translucent. Add the mushrooms and garlic; stir until softened. Add the balsamic vinegar and stir. Add the spinach. Season with sea salt and ground pepper. Stir and cook down until the mixture is soft -- about seven minutes or so.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-35655\" title=\"Mushrooms and Spinach\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/P10402911.jpg\" alt=\"Mushrooms and Spinach\" width=\"500\" height=\"334\">\u003c/p>\n\u003cp>Spoon the skillet vegetables into a food processor and pulse to make a grainy mixture. Don't over-process it -- you want some texture.\u003c/p>\n\u003cp>Place the mixture into a large bowl. Add the cooked quinoa, gluten-free breadcrumbs, ketchup, molasses, and olive oil and stir to combine. Add in your dried herbs, rosemary, scallions, and mix to distribute. You want a moist mixture that sticks together when you press it with a spoon. If you need more ketchup to hold it together, add it now, maybe a tablespoon.\u003c/p>\n\u003cp>Add in the diced sweet potato and fold in gently. At this point, taste the mixture and see if you need to add salt and pepper.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-35657\" title=\"Mixture\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/P1040294.jpg\" alt=\"Mixture\" width=\"500\" height=\"334\">\u003c/p>\n\u003cp>Spoon the loaf mixture into the oiled loaf pan and shape it with moist fingers, pressing it tight into the pan. Smooth the top.\u003c/p>\n\u003cp>Make your glaze.\u003c/p>\n\u003cp>\u003cstrong>Combine:\u003c/strong>\u003c/p>\n\u003cp>1/4 cup jellied cranberry sauce\u003cbr>\n1 tablespoon balsamic vinegar\u003cbr>\n1 tablespoon maple syrup\u003cbr>\nA sprinkle of cinnamon and cumin\u003cbr>\nHot red chili flakes, to taste\u003c/p>\n\u003cp>(I made two batches of this to have extra as a drizzle for individual slices of the loaf.)\u003c/p>\n\u003cp>Pour the glaze all over the top of the loaf.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-35658\" title=\"Glaze\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/P1040296.jpg\" alt=\"Glaze\" width=\"500\" height=\"334\">\u003c/p>\n\u003cp>Tent loosely with a piece of foil. Bake in the center of a preheated oven until heated through and the edges of the glaze are bubbling—about 30 minutes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Allow the loaf to set for ten minutes, tented with foil. This helps it to settle, and makes it easier to slice. Slice into portions (the loaf yields about 6 slices) and lift out with a thin spatula. Enjoy!\u003c/p>\n\n","blocks":[],"excerpt":"Not too far back in the past a vegan had very few options for a store-bought holiday main dish outside of a Tofurkey or for recipes beyond a bland grain-stuffed squash. Boy, have times changed! This Thanksgiving, try a Vegan (and Gluten-Free) Garden Loaf with Cranberry-Maple Glaze, or seek out some delicious store-bought options. ","status":"publish","parent":0,"modified":1571963936,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":757},"headData":{"title":"Vegan (and Gluten-Free) Garden Loaf with Cranberry-Maple Glaze for Thanksgiving | KQED","description":"Not too far back in the past a vegan had very few options for a store-bought holiday main dish outside of a Tofurkey or for recipes beyond a bland grain-stuffed squash. Boy, have times changed! This Thanksgiving, try a Vegan (and Gluten-Free) Garden Loaf with Cranberry-Maple Glaze, or seek out some delicious store-bought options. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Vegan (and Gluten-Free) Garden Loaf with Cranberry-Maple Glaze for Thanksgiving","datePublished":"2011-11-22T23:17:57.000Z","dateModified":"2019-10-25T00:38:56.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"35651 http://blogs.kqed.org/bayareabites/?p=35651","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/11/22/vegan-and-gluten-free-garden-loaf-with-cranberry-maple-glaze-plus-a-few-store-bought-thanksgiving-options/","disqusTitle":"Vegan (and Gluten-Free) Garden Loaf with Cranberry-Maple Glaze for Thanksgiving","path":"/bayareabites/35651/vegan-and-gluten-free-garden-loaf-with-cranberry-maple-glaze-plus-a-few-store-bought-thanksgiving-options","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignnone size-full wp-image-35656\" title=\"Ingredients\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/P1040285.jpg\" alt=\"Ingredients\" width=\"500\" height=\"334\">\u003c/p>\n\u003cp>Not too far back in the past a vegan had very few options for a store-bought holiday main dish outside of a \u003ca href=\"http://www.tofurky.com/tofurkyproducts/holiday_products.html\">Tofurkey\u003c/a> or for recipes beyond a bland grain-stuffed squash. Boy, have times changed! Vegan food companies and vegan foodies have become incredibly creative in inventing \"turkey replacements.\" I've usually gone store-bought in the past, but this year I just can't resist making \u003ca href=\"http://glutenfreegoddess.blogspot.com/p/about.html\">Karina Allrich\u003c/a>'s incredibly flavorful \u003ca href=\"http://glutenfreegoddess.blogspot.com/2009/05/garden-loaf-with-maple-apricot-glaze.html\">Vegetarian Garden Loaf\u003c/a> (with a few twists added), not only because it's incredibly delicious, but also because my family includes two vegans, one vegetarian, and a celiac. Karina is a \u003ca href=\"http://glutenfreegoddess.blogspot.com/p/ebook-best-loved-recipes.html\">cookbook author\u003c/a> and creator of the gluten-free blog, \u003ca href=\"http://glutenfreegoddess.blogspot.com/\">gluten-free goddess\u003c/a>, where she has lots and lots of vegetarian and vegan recipes, some inspired by her pre-celiac cookbook, \u003ca href=\"http://www.amazon.com/Recipes-Vegetarian-Goddess-Karri-Allrich/dp/1567180167\">\u003cem>Recipes from a Vegetarian Goddess\u003c/em>\u003c/a>.\u003c/p>\n\u003cul>However, if you are still on the lookout for something a little less maintenance, check out this list of delectable store-bought options to make your holiday table thoroughly Tofurkey-less:\n\u003cli>\u003ca href=\"http://www.gardein.com/products.php?t=frozen&p=45\">Gardein's Savory Stuffed Turk'y\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.fieldroast.com/products/retail/celebration-roast\">Field Roast Grain Meat Co.'s Stuffed Celebration Roast\u003c/a>\u003c/li>\n\u003cli>Field Roast Grain Meat Co.'s Hazelnut Cranberry Roast En Croute\u003c/li>\n\u003cli>\u003ca href=\"http://www.vegeusa.com/VegeUSA/products/vegan_turkey.html\">Vegetarian Plus' Vegan Whole Turkey\u003c/a> (Here's a review of it on \u003ca href=\"http://vegansaurus.com/post/12977629836\">vegansaurus\u003c/a>.)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Vegan (and Gluten-Free) Garden Loaf with Cranberry-Maple Glaze\u003c/strong>\u003cbr>\n\u003cem>(Based on Karina Allrich's \u003ca href=\"http://glutenfreegoddess.blogspot.com/2009/05/garden-loaf-with-maple-apricot-glaze.html\">Vegetarian Garden Loaf with Maple Apricot Glaze\u003c/a> from \u003ca href=\"http://glutenfreegoddess.blogspot.com/\">gluten-free goddess\u003c/a>, altered with permission from Karina Allrich.) \u003c/em>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-35686\" title=\"Vegan Garden Loaf with Cranberry-Maple Glaze\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Vegan-Loaf.jpg\" alt=\"Vegan Garden Loaf with Cranberry-Maple Glaze\" width=\"500\" height=\"334\">\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>1 loaf/6 slices\u003cbr>\n\u003cstrong>Prep Time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 60 minutes\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>\u003cbr>\nExtra virgin olive oil\u003cbr>\n1 cup chopped onion- red or sweet\u003cbr>\n2 heaping cups chopped Baby Bella or Cremini mushrooms\u003cbr>\n2 cloves garlic, minced\u003cbr>\n1 tablespoon balsamic vinegar\u003cbr>\n5 cups loosely packed baby spinach leaves\u003cbr>\nSea salt and ground pepper\u003c/p>\n\u003cp>1 cup cooked quinoa\u003cbr>\n1 cup toasted gluten-free bread or waffle crumbs (I used \u003ca href=\"http://www.vansfoods.com/The_Goods/#/Waffles/Wheat_Free--Gluten_Free/Vans-Totally_Natural-24\">Vans Wheat/Gluten Free Waffles\u003c/a>, which I toasted and then made into crumbs in my food processor.)\u003cbr>\n2 tablespoons ketchup\u003cbr>\n2 tablespoons molasses\u003cbr>\n1 tablespoon good olive oil\u003cbr>\n1 tablespoon dried Italian herb mix -- basil, thyme, oregano, parsley, marjoram\u003cbr>\n1 teaspoon fresh minced rosemary\u003cbr>\n3-4 scallions sliced thin\u003cbr>\n1 baked orange sweet potato or yam, peeled and diced (take it out before it's cooked too much or too soft)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>Preheat the oven to 350 degrees F. Line the bottom of a glass loaf pan with a piece of parchment paper that extends up above the longer sides. When the loaf has baked, and set a bit, you will be able to lift out the loaf in one whole piece.\u003c/p>\n\u003cp>Heat the olive oil in a skillet and cook the onion until it is translucent. Add the mushrooms and garlic; stir until softened. Add the balsamic vinegar and stir. Add the spinach. Season with sea salt and ground pepper. Stir and cook down until the mixture is soft -- about seven minutes or so.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-35655\" title=\"Mushrooms and Spinach\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/P10402911.jpg\" alt=\"Mushrooms and Spinach\" width=\"500\" height=\"334\">\u003c/p>\n\u003cp>Spoon the skillet vegetables into a food processor and pulse to make a grainy mixture. Don't over-process it -- you want some texture.\u003c/p>\n\u003cp>Place the mixture into a large bowl. Add the cooked quinoa, gluten-free breadcrumbs, ketchup, molasses, and olive oil and stir to combine. Add in your dried herbs, rosemary, scallions, and mix to distribute. You want a moist mixture that sticks together when you press it with a spoon. If you need more ketchup to hold it together, add it now, maybe a tablespoon.\u003c/p>\n\u003cp>Add in the diced sweet potato and fold in gently. At this point, taste the mixture and see if you need to add salt and pepper.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-35657\" title=\"Mixture\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/P1040294.jpg\" alt=\"Mixture\" width=\"500\" height=\"334\">\u003c/p>\n\u003cp>Spoon the loaf mixture into the oiled loaf pan and shape it with moist fingers, pressing it tight into the pan. Smooth the top.\u003c/p>\n\u003cp>Make your glaze.\u003c/p>\n\u003cp>\u003cstrong>Combine:\u003c/strong>\u003c/p>\n\u003cp>1/4 cup jellied cranberry sauce\u003cbr>\n1 tablespoon balsamic vinegar\u003cbr>\n1 tablespoon maple syrup\u003cbr>\nA sprinkle of cinnamon and cumin\u003cbr>\nHot red chili flakes, to taste\u003c/p>\n\u003cp>(I made two batches of this to have extra as a drizzle for individual slices of the loaf.)\u003c/p>\n\u003cp>Pour the glaze all over the top of the loaf.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-35658\" title=\"Glaze\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/P1040296.jpg\" alt=\"Glaze\" width=\"500\" height=\"334\">\u003c/p>\n\u003cp>Tent loosely with a piece of foil. Bake in the center of a preheated oven until heated through and the edges of the glaze are bubbling—about 30 minutes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Allow the loaf to set for ten minutes, tented with foil. This helps it to settle, and makes it easier to slice. Slice into portions (the loaf yields about 6 slices) and lift out with a thin spatula. Enjoy!\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/35651/vegan-and-gluten-free-garden-loaf-with-cranberry-maple-glaze-plus-a-few-store-bought-thanksgiving-options","authors":["5126"],"series":["bayareabites_15012"],"categories":["bayareabites_752","bayareabites_588","bayareabites_2695","bayareabites_1865","bayareabites_12550","bayareabites_1763","bayareabites_1873"],"tags":["bayareabites_9926","bayareabites_9925","bayareabites_8823","bayareabites_138","bayareabites_530","bayareabites_2962","bayareabites_9923","bayareabites_1871","bayareabites_9924"],"featImg":"bayareabites_35686","label":"bayareabites_15012"}},"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. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.","airtime":"MON-FRI 7pm-8pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/fresh-air/","meta":{"site":"radio","source":"npr"},"link":"/radio/program/fresh-air","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Fresh-Air-p17/","rss":"https://feeds.npr.org/381444908/podcast.xml"}},"here-and-now":{"id":"here-and-now","title":"Here & Now","info":"A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. 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How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png","officialWebsiteLink":"https://www.npr.org/podcasts/510313/how-i-built-this","airtime":"SUN 7:30pm-8pm","meta":{"site":"news","source":"npr"},"link":"/radio/program/how-i-built-this","subscribe":{"npr":"https://rpb3r.app.goo.gl/3zxy","apple":"https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2","tuneIn":"https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/","rss":"https://feeds.npr.org/510313/podcast.xml"}},"inside-europe":{"id":"inside-europe","title":"Inside Europe","info":"Inside Europe, a one-hour weekly news magazine hosted by Helen Seeney and Keith Walker, explores the topical issues shaping the continent. No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Inside-Europe-Podcast-Tile-300x300-1.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"latino-usa":{"id":"latino-usa","title":"Latino USA","airtime":"MON 1am-2am, SUN 6pm-7pm","info":"Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg","officialWebsiteLink":"http://latinousa.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. Download Chris’s Song of the Week plus other highlights from the broadcast. Produced by American Public Media.","airtime":"SAT 6pm-8pm, SUN 11am-1pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Live-From-Here-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.livefromhere.org/","meta":{"site":"arts","source":"american public media"},"link":"/radio/program/live-from-here-highlights","subscribe":{"apple":"https://itunes.apple.com/us/podcast/id1167173941","tuneIn":"https://tunein.com/radio/Live-from-Here-Highlights-p921744/","rss":"https://feeds.publicradio.org/public_feeds/a-prairie-home-companion-highlights/rss/rss"}},"marketplace":{"id":"marketplace","title":"Marketplace","info":"Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.","airtime":"MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.marketplace.org/","meta":{"site":"news","source":"American Public Media"},"link":"/radio/program/marketplace","subscribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/APM-Marketplace-p88/","rss":"https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"}},"mindshift":{"id":"mindshift","title":"MindShift","tagline":"A podcast about the future of learning and how we raise our kids","info":"The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"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. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. 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