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THE NIBBLE’s Gourmet News & Views

Trends, Products & Items Of Note In The World Of Specialty Foods

This is the blog section of THE NIBBLE. Read all of our content on,
the online magazine about gourmet and specialty food.

Archive for Thanksgiving

TIP OF THE DAY: Thanksgiving Leftovers, Part 2

We love these Thanksgiving leftovers recipes from Reynolds Kitchens.

They created recipes for three popular American foods—waffles, tacos and pizza—to use up your leftovers at breakfast, lunch and dinner.

FOR MORE RECIPES, see Part 1 of this article.


For breakfast, start with a Thanksgiving Leftovers Waffle. Your stuffing becomes the waffle!

If you don’t have enough leftover stuffing, you can make regular waffles (don’t add sugar) or toaster waffles and use the stuffing as a topping.

Ingredients Per Waffle

  • 1/2 cup stuffing/dressing
  • Mashed potatoes
  • Shredded turkey
  • Gravy

    1. PLACE the stuffing onto a waffle maker and bake until slightly crispy on the outside. While the waffle cooks…

    2. WARM the turkey, mashed potatoes and gravy.

    3. ASSEMBLE: Place the stuffing waffle on a plate and top with mashed potatoes and turkey. Drizzle with gravy, or pass the gravy in a pitcher.



  • Stuffing/dressing
  • Mashed potatoes/sweet potatoes
  • Shredded turkey
  • Cranberry sauce
  • Gravy or salsa
  • Tortillas

    1. WARM the leftovers, such as sweet potatoes, turkey and cranberries.

    2. WARM the tortillas in the microwave or on the stove top.

    3. ASSEMBLE the tortillas, topping off with cranberry sauce, gravy and/or salsa.



  • Pizza crust
  • Mashed potatoes
  • Gravy
  • Other leftovers (turkey, vegetables, etc.)

    1. PREHEAT the oven to 400°F.


    thanksgiving waffle-230r

    Thanksgiving Leftovers Tacos

    Thanksgiving Leftovers Pizza

    TOP PHOTO: Waffles made from stuffing and topped with other leftovers. MIDDLE PHOTO: Tacos filled with leftovers. BOTTOM PHOTO: A pizza topped with leftovers. Photos courtesy Reynolds Kitchens.

    2. PLACE a piece of parchment atop a baking sheet, and top with a pre-made or homemade pizza crust. Spread leftover mashed potatoes and gravy around the crust.

    3. TOP with additional leftovers, such as turkey, stuffing and fresh herbs.

    4. HEAT until the crust is baked and the toppings are warmed through.


    Reynolds Oven Bags

    Reynolds Slow Cooker Liners

    TOP PHOTO: Just place the ingredients in an Oven Bag, bake, cook and eat. There’s no pan to wash! SECOND PHOTO: Use Slow Cooker Liners to have steel-cut oatmeal waiting for you in the morning. Just toss the liner. Photos courtesy Reynolds Kitchen.



    In case you think of Reynolds only as a manufacturer or aluminum foil, the company makes numerous other useful products for cooking, baking and roasting. All of them make clean-up so much easier.

    You can use the foil pans just once, or be economical and wash them for re-use (we throw ours in the dishwasher).

  • Foil (6 different types!)
  • Freezer paper
  • Pan lining paper
  • Parchment rolls, sheets and cookie baking sheets
  • Parchment lined baking sheet
  • Wax paper
  • Slow cooker liners
  • Baking cups
  • Oven bags
  • Heat & Eat containers
  • Reusable/disposable pans for casseroles, desserts, roasting
  • Specialty pans for bacon and fish
  • Bakeware pans with lids carriers
    See the full line.




    TIP OF THE DAY: Best Thanksgiving Leftovers Recipes

    The best Thanksgiving leftovers recipes. Throw everything into a galette or onto a pizza, with these recipes from three of our favorite food writers: The White On Rice Couple and Audra, The Baker Chick.

    Todd and Diane, the White On Rice Couple, cleverly tossed the leftovers into a galette. Visit their website and be awed by their recipes and photography.

    A galette is a rustic pie, made without a pie pan. The crust is formed by hand, leaving a bare edge to fold up around the ingredients. The shape can be round, rectangular or freeform; the filling can be be sweet or savory.

    The crust here is shortcrust pastry or pâte brisée (POT bree-ZAY), a flaky, buttery crust traditionally used for pies and quiches, sweet and savory. It has no leavening agent so does not puff up during baking. The dough can be made one day ahead and refrigerated, well wrapped in plastic; or it can be frozen for up to one month. The ball of kneaded dough is flattened into a disc or discs to allow it to chill faster (and similarly, to thaw faster if frozen).

    FOR MORE RECIPES, see Part 2 of this article.

    Ingredients For The Crust

  • 2-1/2 cups all-purpose flour
  • 2 sticks cold unsalted butter, cut into 1/2-inch pieces
  • 1 teaspoon sugar
  • 1 teaspoon kosher/sea salt
  • 1/2 cup ice water
  • Fresh herbs

    Thanksgiving Leftovers Recipes

    A savory galette is a perfect place for Thanksgiving leftovers. Photo © The White On Rice Couple.

  • Egg wash for brushing: 1 egg beaten with 2 tablespoons water (substitute heavy cream)
    Leftovers For The Filling

  • 1 cup mashed* potatoes
  • 1/2 cup gravy
  • 1 cup turkey and/or ham, shredded or diced
  • 1/2 cup Brussels sprouts or other cooked vegetables, sliced
  • 1/2 cup stuffing
  • 1/2 cup cranberry sauce (more to taste)
  • Fresh-ground black pepper, to taste
    *If you have potatoes that are not mashed, mash them.


    1. MAKE the dough. Place the flour, sugar and salt in a mixing bowl and whisk to combine. Add the butter pieces and with your hands, pinch them together with the flour mix until most of the large chunks of butter are broken up and there is no remaining dry flour.

    2. ADD just enough cold water for the mixture to bind together; forms it into a rough ball. Knead the ball just until the dough begins to become smooth. Never overwork dough or it will be tough when baked.

    3. DIVIDE the dough ball in half and roll each half into a ball, then flatten them into disks. Wrap each disk in plastic wrap and chill for at least 30 minutes or overnight. When ready to make the pie…

    4. PREHEAT the oven to 375°F. Line a baking sheet pan with parchment paper.

    5. LET the chilled dough sit at room temperature for 15 minutes. Dough will roll out best when is still cold to the touch. On a floured surface, roll the dough into a 12″ circle and transfer to the baking sheet.

    6. LAYER the fillings, including any fresh herbs, leaving a clean edge of 2 inches to fold up. Fold the edges of the dough over the filling, creasing and folding all the way around. Brush the folded-up crust with the egg wash or cream. Grind black pepper over the filling. Bake for 50 to 60 minutes, or until the crust is golden.

    7. SERVE hot, warm or at room temperature with knives and forks. If you have more gravy, pass it so that participants can pour more over the top of their slices.
    Click here to see a step-by-step video.


    Thanksgiving Leftovers Pizza

    Toss those leftovers onto a pizza crust, and
    add some mozzarella. Photo courtesy The
    Baker Chick.



    We adapted this recipe from Audra, The Baker Chick. Our leftovers are different from hers, and we put them in parentheses. See all of Audra’s recipes at
    Ingredients For One 14-Inch Pizza

  • ½ batch of pizza crust (or a 14″ ready made crust)
  • 1½ cups mashed potatoes (substitute mashed sweet potatoes)
  • Optional: leftover gravy
  • 8 slices of cooked bacon, crumbled (substitute diced or shredded ham, turkey or other protein)
  • 1 cup of sweet corn (substitute green beans, broccoli, Brussels sprouts or other leftover vegetable)
  • 3 scallions, sliced thin (substitute other onion)
  • 1½ cups shredded mozzarella cheese (mozzarella is best, but you can substitute other shredded cheese)
  • Optional: any other leftovers that work, e.g. arugula, cherry tomatoes, fresh herbs, raw kale or spinach

    1. PREHEAT the oven to 500°F and heat the pizza pan or stone along with it, for at least 30 minutes

    2. COVER the work surface with a sheet of parchment paper and place the dough ball in the center. Coat your hands with olive oil, then roll and spread the dough until it is thin and shaped. Form a thin crust ridge around the edge. Use a bit of extra oil as needed to spread the dough thinly.

    3. SPREAD the mashed potatoes on top, up until the crust rim. Optional: Drizzle the potatoes with gravy.

    4. SPRINKLE the bacon, corn and scallions on top of the potatoes. Add any other leftover ingredients you want. Then, top with any fresh herbs and the cheese.

    5. USE a cutting board or pizza peel to help transfer the pizza to the hot stone. Bake for 10-12 minutes, or until golden and crisp.

    What about the cranberry sauce?

    You can place dabs of it over the toppings but before the mozzarella, or serve it on the side so people can garnish their own slices.



    TIP OF THE DAY: Gobble Up Turkey Plates On Sale

    If you feel you could have done one more thing to dress your Thanksgiving table, we recommend turkey-festooned plates. They’re all on sale now for half price, maybe even less.

    The handsome tom turkey on these “Plymouth” porcelain salad plates greet guests when they come to the table. They plates can be used for desserts as well.

    They create an endearing family tradition. We always looked forward to seeing the turkey plates each year at our grandmother’s house; and when our mother or aunt hosted the dinner, Nana had to bring the turkey plates with her!

    Microwavable and dishwasher safe, a set of four salad/dessert plates is on sale for $29.98, regularly $59.95. They’re an online exclusive at

    A matching set of four dinner plates, bordered with a harvest garland of oak leaves and acorns, is $33.98, regularly $67.95.

    What are you waiting for? Gobble them up!


    Turkey Salad Plates

    Turkey plates make an elegant impression at the Thanksgiving table. Photo courtesy Williams-Sonoma.





    All of us at THE NIBBLE wish you a Happy Thanksgiving. We’re thankful to have you as a reader.

    Thoughts for the day:

    “I am grateful for what I am and have. My thanksgiving is perpetual.”
    Henry David Thoreau

    “When asked if my cup is half-full or half-empty my only response is that I am thankful I have a cup.”
    Sam Lefkowitz

    “When I started counting my blessings, my whole life turned around.”
    Willie Nelson

    “Be thankful for what you have; you’ll end up having more. If you concentrate on what you don’t have, you will never, ever have enough.”
    Oprah Winfrey

    “If you are really thankful, what do you do? You share.”
    W. Clement Stone



    “Freedom From Want” | Norman Rockwell.




    FOOD FUN: PieCaken & Its Recipe

    PieCaken Recipe - David Burke Fabrick

    Piecaken from Zac Young @ Fabrick

    Zac Young’s Thanksgiving PieCaken. Photos
    Dillon Burke | sndwch creativ.


    Fans of the Lifetime series, Drop Dead Diva, will remember when April invented the Pake—pie plus cake—and opened her Pakery.

    Executive Pastry Chef Zac Young of the David Burke Group now makes the PieCaken for Thanksgiving, the dessert version of turducken. The three-layer confection consists of a layer of pecan pie, pumpkin pie and apple upside down cake, along with cinnamon buttercream.

    It’s sold at The Burke Group’s New York City restaurant, Fabrick for $49—and following an appearance on “Live With Kelly And Michael,” it’s pretty much sold out.

    You can try your hand at it with his recipe, below.

    A bit of PieCaken history:

    According to an article on, Charles Phoenix, whose Wikepedia bio calls “an author and chef whose work explores and celebrates 1950s and 1960s kitsch and Americana,” credits himself with creating the combo cake in 2007. He called it the Cherpumple or “The Monster” Pie-Cake: a three-layer cake stuffed with cherry, apple and pumpkin pies.

    The inspiration was the number of dessert plates used for Thanksgiving dinner, to accommodate his family’s traditional four desserts: three pies—cherry, pumpkin and apple—and a spice cake.

    Phoenix doesn’t claim to be the first person to bake a pie in a cake, but more the first person to have gone Internet-viral with it.

    And viral it is. Just do a search for PieCaken and you’ll turn up recipes galore.


    Ingredients For 8-12 Servings

  • 1 (9 inch) pumpkin pie (store bought or your favorite recipe—Zac uses the one from the back of the Libby’s can
  • 1 (9 inch) pecan pie (store bought or your favorite recipe)
    For the Apple Upside-Down Cake

  • 1 large Granny Smith apple
  • 3 tablespoons unsalted butter
  • 3 tablespoons dark brown sugar
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup buttermilk*
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
    *Buttermilk substitute: For 1/2 cup buttermilk, substitute 1 tablespoon of lemon juice or vinegar plus enough milk to make 1/2 cup.
    For the Cinnamon Buttercream Frosting

  • 4 large egg whites (totally clean, no bits of yolk)
  • 1 cup granulated sugar
  • 1 pound (4 sticks) unsalted butter
  • 1 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon

  • Whipped cream or ice cream for serving


    1. PREHEAT the oven to 350°F. Spray an 8” cake pan with nonstick spray and line with a round of parchment paper.

    2. MAKE the apple topping: Peel, core and cut the apple into quarters. Slice each quarter into very thin (1/16”) slices. Melt the butter in the microwave. In a bowl, toss the butter, brown sugar and apples together. Spread the apple mixture into a thin layer in the bottom of the prepared cake pan and bake for 10 minutes. The sugar and butter should be melted and the apples should start to soften. There may be a little liquid that has seeped out of the apples, which is fine. Let the pan cool while you make the cake.

    3. MAKE the spice cake: Put the flour, baking powder, baking soda, salt and spices in a medium bowl and whisk until blended together. In a large mixing bowl, whisk the oil and sugar together. It’s actually easier to do this with a whisk than with an electric mixer; but if you really like the mixer, use it. Add both of the eggs and whisk until smooth. Add the buttermilk and vanilla and whisk until incorporated. Add the dry ingredients in two installments, whisking until blended.

    4. CAREFULLY POUR the batter over the apple layer. If you simply dump it on top, you run the risk of displacing the apples and ruining the pretty apple design, but it will still taste good.

    5. RETURN the pan to the oven and bake for 20 to 30 minutes, until the center of the cake is fully cooked. Once the cake has cooled for 20 minutes, flip it out of the cake pan and onto a cooling rack. Remove the parchment. Let cool fully while you make the frosting.


    PieCaken Slice - Zac Young

    Plain Pumpkin Pie

    TOP PHOTO: A slice of PieCaken up close. Photo courtesy Dillon Burke | sndwch creativ. BOTTOM PHOTO: A pumpkin pie becomes the center layer. Photo by Mike Johnson | SXC.

    6. MAKE the cinnamon buttercream frosting: Find a pot that will fit the bottom of the bowl of the stand mixer, fill it with three inches of water and bring to a simmer. Place the egg whites and the sugar in the mixer bowl and place over the simmering pot of water. Stir the mixture until the sugar has dissolved and the mixture is warm, about 4 minutes.

    7. PLACE the bowl on the mixer stand, fitted with the whisk attachment, and beat on medium high until cool (about 8 to 10 minutes). Cut the butter into 1 inch cubes and gradually add to the mixer. Mix until the butter has incorporated and the frosting is light and fluffy (about 5 minutes). Add the salt, vanilla and cinnamon and whisk until combined.

    8. ASSEMBLE the PieCaken. It is easier to assemble if the pies are chilled. With a small knife, cut the outer crust off the pies, leaving only the filling and the bottom crust. With a serrated knife, cut off what was the top of the cake, which is now on the bottom. Do this by cutting straight through the cake horizontally about a half inch up the side of the cake. Reserve the scraps for snacking.

    9. PLACE the pecan pie on an 8-inch cake board or serving plate. Spread a ½ inch layer of frosting over the top of the pie. Place the pumpkin pie on top and spread a ½ inch of frosting on top. Place the cake, apple side up, on top of the frosting. With a serrated knife, trim the sides of the cake to be flush with the pies. Add the scraps to the snack pile.

    10. USING an offset spatula, spread a ½ inch layer of frosting around the cake, covering the sides. Using a piping bag with whatever tip you want, pipe a pretty border around the top of the cake. Zac likee to leave the top of the cake unfrosted so you can see the apples.

    11. REFRIGERATE the PieCaken for at least an hour, or tightly wrapped for up to 5 days. Let sit at room temperature for an hour before serving so the buttercream softens. Cut the PieCaken into 8 to 12 slices using a sharp knife dipped in hot water. Serve with whipped cream or ice cream.



    TIP OF THE DAY: The Best Thanksgiving Dessert Could Be Bites

    /home/content/p3pnexwpnas01_data02/07/2891007/html/wp content/uploads/pumpkin cheesecake bites whiteonricecouple 230

    Bountiful Cookbook

    TOP PHOTO: Cut up the brownies, cheesecake and pumpkin, insert toothpicks, and everyone will enjoy dessert more by eating less. BOTTOM PHOTO: The photographers also cook. Take a look at their fruit and veggie-centric cookbook. Photos ©


    You know how you feel at the end of the turkey course at Thanksgiving dinner: stuffed to the gills (although it seems that the expression should be adapted to “stuffed to the drumsticks”).

    There’s still dessert to be had—delicious dessert(s) handmade with love. But no one really has room for a piece of pie or even that wonderful pumpkin cheesecake.

    Here’s a solution we adapted after seeing this photo from

    The couple comprises Todd and Diane, top professional food photographers who cook at home when they aren’t shooting someone elses’s fare. They also grow vegetables and have almost 40 fruit trees in their garden.

    And no surprise, they’ve written a cookbook, Bountiful, with each recipe featuring a vegetable or fruit as the star of the meal. You can also go to their website and sign up for social media posts. But back to the…

    1. Make desserts that are dense enough to be cut into squares, like bar cookies (that’s the category* for brownies, lemon bars, etc.). Below are recipes for cranberry, pecan, pumpkin and pumpkin cheesecake bars.

    2. Cut the bars into bite size squares, add a fancy toothpick and pass the plate. The theme: Enjoy dessert more by eating less. Even people who “can’t eat another bite” can have a satisfying bite or two. Everyone will thank you for coming up with such a smart solution.


  • Chocolate Pecan Pie Bars Recipe
  • Cranberry Bars Recipe
  • Cranberry Curd Bars on Walnut Shortbread Recipe
  • Marbled Pumpkin Cheesecake Bars Recipe
  • Pecan Pie Bars Recipe
  • Pumpkin Bars With Cream Cheese Frosting Recipe
  • Pumpkin Swirl Chocolate Brownies Recipe
  • Pumpkin Chocolate Chip Brownies Recipe
    *Bars are categorized as cookies instead of cake because they are finger foods that don’t require a fork.



    FOOD FUN: Angry Turkey Cheesecake

    For years, we’ve loved the designs of Elegant Cheesecakes,

    Since 1988, Elegant Cheese Cakes has designed memorable wedding cakes, birthday cakes, and other special occasion delights. It was one of our Top Picks Of The Week ten years ago. We’ve been evangelists ever since.

    Working in cheesecake, chocolate cake and other popular flavors, owner and pastry chef Susan Morgan and her team create masterpieces to look like whatever the client requires.

    Burgers, cigar boxes, footballs, gift boxes tied with ribbon, guitars, handbags, jack-o-lanterns, miniature replicas of homes…no design is too intricate for these cake artisans.

    Of course, more traditional shapes are also in the portfolio.

    If you have a dream cake in mind, check out the ideas at

    Our questions: Who ordered the angry turkey? And when do we get a slice?


    Turkey Cheesecake

    “Bite me,” says the turkey. Photo © Elegant Cheese Cakes.




    TIP OF THE DAY: Make Chicken Or Turkey Stock

    Thanksgiving Turkey

    Enjoy your feast, but don’t toss the carcass.
    Use it to make stock! Photo courtesy Sur La


    Plan ahead: Don’t throw away that turkey carcass. Or the roast chicken* carcass. Or those tops, root ends and stems from trimming vegetables. Save the vegetable trimmings from the week’s meals: carrot tops, celery ends, fennel fronds, herb stems, kale stalks, leek tops, scallion ends, etc.

    Check the freezer for herbs and vegetable scraps you may have tucked away.

    Use all of it to make a delicious batch of chicken or turkey stock, which you can then turn into cooked grains, sauces, soups, stews and other preparations.



  • 2 bay leaves
  • 1 head garlic, unpeeled, cut in half
  • 1 large onion, unpeeled, cut in half
  • Chicken or turkey carcass
  • Vegetable trimmings† or 1-2 carrots, 3-4 stalks of celery
  • Parsley and thyme (leftover stems are fine)
    *Or duck, game hen, quail or any poultry carcass. You can blend them together into one stock as needed.
    †Check the freezer for herbs and anything else you might have tucked away to prevent spoiling.


    1. COMBINE all the ingredients in a stock pot (6-8 quarts for a turkey, 4-6 quarts for a chicken) and cover them with water plus one inch. If the carcass doesn’t fit in the pot, use poultry shears to cut it into pieces that do. Don’t salt the water; stock should be unsalted to accommodate any recipe. Place the top on the pot.

    2. BRING to a boil and reduce the heat to a simmer. Cook for minimum of 90 minutes, or up to 3 hours. Once or twice during the simmering, remove the cover and skim off the frothy scum that’s formed on the top of the broth. Add more water if it boils away; the bones should always be covered. When the broth has turned a golden brown color and is rich in flavor…

    3. REMOVE the pot from the heat. As soon as it’s comfortable enough to handle, strain the broth and discard the solids. If it isn’t clear enough for you, strain it again through cheesecloth.

    4. FREEZE the chicken broth in portion-sized containers. We like ice cube trays (once frozen, store the cubes in a freezer bag); or in half pint or pint storage containers. If you have a short-term use for it, you can refrigerate the stock for up to a week.

  • A stock pot with a pasta strainer insert is ideal for this purpose.
  • If you don’t want to “watch the pot,” you can use a slow cooker on a low setting.


    Instead Of Water

  • Grains: rice (plain or in risotto), quinoa, couscous and other dishes
  • Soups: use as much stock as you have, then fill in with water
  • Vegetables: steaming and boiling
    Instead Of Butter And/Or Cream

  • Gravy
  • French sauces, such as bercy and velouté
  • Mashed potatoes
  • Polenta
  • Purées: use stock to smooth out a bean or vegetable purée
  • Sautés: add some stock and use less butter or oil
  • Soups, from wintry butternut squash soup to summer gazpacho
  • Stuffing, dressing and other savory bread pudding recipes
    Instead Of Wine

  • Deglazing the pan for sauce
  • Marinades
  • Any recipe that requires wine

    Chicken Stock

    Take pride in your homemade stock. Photo courtesy Good Eggs | San Francisco.


  • Broth is a finished soup; stock is an ingredient.
  • Broth has a higher proportion of meat.
  • Because stock is made largely from the bones, it contains more gelatin, which gives it a richer mouthfeel.
  • Stock is not salted. Since it is an ingredient, it combines with whatever seasonings the recipes call for.
    What about bouillon?

    The terms bouillon and broth are used interchangeably, though not correctly.

    Bouillon is always served plain (with an optional garnish), whereas broth can be made more substantial with the addition of a grain (barley, rice, etc.) and vegetables.



    THANKSGIVING: Food Safety Tips

    Thanksgiving Food Safety Tips

    Make your Thanksgiving dinner a safe one. Photo courtesy


    Even if you’ve never had a problem before, check out these food safety tips prior to Turkey Day. They’re courtesy of The Learning Center at State Farm.

    1. Keep everything clean.

  • Scrub your hands with soap under warm water for 20 seconds before touching food. Do the same after handling food, especially raw meat or poultry, to avoid cross-contamination.
  • Clean the counters, cutting boards, dishes and silverware with hot water and soap before and after preparing each food item.
  • Wash fruits and vegetables to remove the surface dirt, but do not rinse raw meat or poultry. Rinsing them enables bacteria to spread.
    2. Heat foods to the proper temperature.

  • Color is never a reliable indicator of safely cooked food. Use a food thermometer to make sure meat, poultry, and fish are cooked to a safe internal temperature,typically 165°F.
  • Frying your turkey? Follow these turkey fryer safety tips.
    3. Keep foods at appropriate temperatures.

  • Keep hot foods at 140°F or warmer with chafing dishes, slow cookers and warming trays.
  • Keep cold foods at 40°F or colder. Nest serving dishes in bowls of ice and store moist desserts, such as pumpkin pie and cakes with whipped frosting, in the refrigerator until serving.
  • Never let food sit out at room temperature for more than two hours.
    4. Store leftovers safely.

  • Divide leftovers into shallow containers, which allow rapid cooling, before storing in the refrigerator or freezer.
  • Never defrost food at room temperature. It enables bacteria to multiply.
  • Use a microwave or oven to reheat foods to an internal temperature of 165°F.
  • Eat refrigerated leftover food within three to four days.


    RECIPE: Pumpkin Coconut Mousse

    /home/content/p3pnexwpnas01_data02/07/2891007/html/wp content/uploads/pumpkin coconut mousse ingridhoffmannFB 230

    You don’t need special dessert bowls. Use juice glasses, rocks glasses or stemware. Photo courtesy Chef Ingrid Hoffmann.


    We made this mousse for the adults on Halloween, but the pumpkin theme works throughout the holidays. This is an easy recipe. Here’s a more elaborate pumpin mousse recipe.

    This recipe is from Chef Ingrid Hoffmann, who has many more on her website.

    You can serve it in meringues or puff pastry shells, in glass dessert dishes, in wine glasses or rocks glasses, or in scooped out mini pumpkins.


    Ingredients For 6-8 Servings

  • 1 can (15 ounces) pumpkin purée
  • 1 cup coconut milk
  • ¾ cup fine sugar*
  • ½ teaspoon pumpkin pie spice†
  • 1 tablespoon vanilla extract
  • 2 cups heavy whipping cream
  • Optional: 2 tablespoons dark rum
  • Toasted coconut (instructions below)
  • Optional garnish: mint sprigs for garnish
    *You can use superfine sugar, or can pulse table sugar in a food processor or spice mill to make it more fine.

    † You can buy it or make it, combining 3tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1½ teaspoons ground allspice and 1½ teaspoons ground cloves.

    1. HEAT the pumpkin purée, coconut milk, sugar, pumpkin pie spice and vanilla in a small sauce pan and and simmer for 5 minutes. Transfer to a bowl and cool completely.

    2. BEAT the whipping cream and rum with an electric hand mixer, until peaks form. Gently fold the pumpkin mixture into the whipped cream, until well mixed.

    3. CHILL for at least 2 hours. Garnish with toasted coconut and a mint sprig.

    You can buy toasted coconut, but it’s very easy to toast your own in the oven or microwave.

    1. HEAT the oven to 350°F. Spread shredded coconut evenly on a cookie sheet. Bake for 7 to 8 minutes or until light golden brown, stirring occasionally.

    2. WATCH closely to avoid over-browning.



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