Turkey Pozole, Egg White Cups, Tejocotes Dulces, and Strawberry Rhubarb Hand Pies

It was by pure coincidence that I made pozole the day before a cold front hit, it went from 80° to 37° Farenheit overnight. I wanted to try roasting a turkey and I watched a tasting history video that said that some people make pozole with turkey so that's what I did! I also saw some Tejocotes in the store which I instantly wanted to try so I made some Tejocotes Dulces in a cinnamon and cloves infused syrup to eat with my yogurt. I wanted to test drive a recipe that I'm going to make for my baby cousins for Christmas so I made some strawberry rhubarb hand pies because I recently discovered how good the two plants go together.

Turkey Pozole

~3 lb Turkey Breast

2 tbsp olive oil

1 tsp garlic powder

1 tsp onion powder

2 tsp salt

1 tsp black pepper

2 tsp dried oregano

2 tsp chili powder

7 Guajillo chiles

4 Ancho chiles

2 chiles de árbol

1 tbsp chili powder

2 tsp cumin

5 cloves garlic

4 cups chicken bone broth

2 cups vegetable stock

30 oz white hominy

1 tbsp Mexican oregano

Everything but the Bagel Egg White Cups

16 oz carton egg whites

1/3 cup cottage cheese

1/3 cup grated parmesan

everything but the bagel seasoning on top

Tejocotes Dulces

1 lb tejocotes

2 cups sugar

4 cups water

2 cinnamon sticks

3 cloves

lime juice

Strawberry Rhubarb Hand Pies

2 cups pastry/cake flour

2 tbsp sugar

14 tbsp unsalted butter

4 tbsp apple cider vinegar

5 tbsp cold water

1 egg

1 tbsp milk

2 cups rhubarb

2 cups strawberries

3/4 cup sugar

Pinch of salt

2 tbsp water

2 tbsp cornstarch