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"bio": "Car and technology writer for Discovery Channel and the producer and main recipe developer for TreeHugger's Green Wine Guide. I also contribute regularly to MAKE magazine. You can also find my work at The Atlantic, Digg.com and Fodor's Travel Guides.\r\nI studied Computer Engineering at Cal Poly in San Luis Obispo, CA. During my time there I was a DJ at the campus radio station KCPR and I also wrote for the campus paper, Mustang Daily.\r\nI am currently launching a social media startup called Trak.ly\r\n\r\nFollow me on Twitter \u003ca href=\"https://twitter.com/#!/jerryjamesstone\">@jerryjamesstone\u003c/a> and \u003ca href=\"http://www.facebook.com/jerryjamesstone\">Facebook\u003c/a>.",
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"disqusTitle": "DIY Gifts: Homemade Manhattan Cocktails",
"title": "DIY Gifts: Homemade Manhattan Cocktails",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_74804\" class=\"wp-caption aligncenter\" style=\"max-width: 448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/manhattan-coupe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/manhattan-coupe.jpg\" alt=\"Give the gift of DIY cocktails this season with homemade vermouth, angostura bitters, and maraschino-style cherries perfect for mixing into a homemade Manhattan cocktail. Photo: Kate Williams\" width=\"448\" height=\"600\" class=\"size-full wp-image-74804\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Give the gift of DIY cocktails this season with homemade vermouth, angostura bitters, and maraschino-style cherries perfect for mixing into a homemade Manhattan cocktail. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now that we’ve all feasted on turkey, stuffing, cranberries, and pie, it’s time to turn our attention to gift season. I’ve never been one to shell out the big bucks for holiday gifts, but it is nice to shower friends and family with small, personal gifts, especially if I’ve made them with my own two hands.\u003c/p>\n\u003cp>And what makes a better gift than DIY cocktail supplies? This kind of gift is cute, unique, and way more useful than another pair of hand-knit socks. Best of all, it’s surprisingly easy to make the components of one of my favorite cocktails, the Manhattan. Well, all of the components except for the rye whiskey. That one, I’ll leave to the experts.\u003c/p>\n\u003cp>While the long, unfamiliar ingredient list and expensive liquor store price tag may trick many intrepid cocktail drinkers into thinking that angostura bitters and sweet vermouth are difficult to make, these key cocktail components are actually little more than sweet, infused booze. To make them at home, one only needs to steep, strain, and sweeten. Brandied maraschino-style cherries are even easier.\u003c/p>\n\u003cfigure id=\"attachment_74801\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/bitters-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/bitters-ingredients.jpg\" alt=\"Angostura bitters are made by steeping a mixture of herbs and spices into high proof alcohol. Pictured here are, from the left and moving clockwise: Ceylon cinnamon, vanilla bean, bitter orange peel, gentian root, dried cherries, quassia bark, cardamom pods, wild cherry bark, cloves, juniper berries, black walnut leaf, and orris root. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74801\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Angostura bitters are made by steeping a mixture of herbs and spices into high proof alcohol. Pictured here are, from the left and moving clockwise: Ceylon cinnamon, vanilla bean, bitter orange peel, gentian root, dried cherries, quassia bark, cardamom pods, wild cherry bark, cloves, juniper berries, black walnut leaf, and orris root. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>In fact, the hardest step in the entire process is the first one: buying supplies. Both bitters and vermouth rely upon a couple of key bittering agents called gentian and quassia. Gentian is a root that comes from high altitude regions like the Alps and Himalayas and is one of the world’s strongest bitters. Quassia is sold as a bark, and has historically been used to cure fevers and stomach aches. In addition, other sweet, savory, and tannic herbs are included to balance and enhance the flavor. Wild cherry bark, orris root, juniper, black lavender, wormwood, chamomile, and sage all play a part. Some are easily procurable in the bulk section of health food stores or large grocery stores like Berkeley Bowl, Whole Foods, and Rainbow. Others require a special trip to an herb shop (online or in person). It’s actually quite fun to experiment with all of these unfamiliar herbs—almost like potion-making 101.\u003c/p>\n\u003cp>Once everything is procured, it’s time to get organized. The bitters and cherries take 5–7 days to infuse; vermouth only takes 24 hours. I like to measure every herb out for each project before I start just to make sure I’ve got enough of everything.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I make my angostura bitters with a blend of fruity elements (vanilla, sour cherries, cherry bark, and turbinado sugar), spicy herbs (Ceylon cinnamon, cardamom, cloves, and juniper), and several different bitter components (quassia, gentian, bitter orange peel, orris root, and black walnut leaf). I put all of these spices into a large canning jar and cover them with high-proof whiskey like Wild Turkey 101. \u003c/p>\n\u003cfigure id=\"attachment_74806\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/straining-bitters.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/straining-bitters.jpg\" alt=\"I find it easiest to strain bitters into a large measuring cup with a spout so I can easily pour the mixture into smaller bottles. Photo: Kate Williams\" width=\"1000\" height=\"752\" class=\"size-full wp-image-74806\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I find it easiest to strain bitters into a large measuring cup with a spout so I can easily pour the mixture into smaller bottles. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once a day, I give the jar a gentle shake to make sure everything is getting equal contact with the booze. After 5 days, I strain out the mixture into a large measuring cup. (The spout will make it much easier to get the bitters into bottles.) Next, I make a concentrated simple syrup by heating 1 cup turbinado sugar and 3/4 cup water in a small saucepan until the sugar has dissolved. Once this is cooled, I add it to the bitters mixture a tablespoon at a time until the mixture is appropriately sweet. I like my bitters to be around 18% sugar by volume, so I add 6 tablespoons. \u003c/p>\n\u003cp>Give it a good stir, pour the bitters into small dropper bottles, and that’s it—homemade bitters! This recipe makes around 2 cups, so there’s plenty for gifting and personal use.\u003c/p>\n\u003cfigure id=\"attachment_74807\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/vermouth-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/vermouth-ingredients.jpg\" alt=\"My sweet vermouth recipe includes (from far left, moving clockwise): turbinado sugar, orange peel, lemon peel, Ceylon cinnamon, raisins, wormwood, gentian root, juniper berries, coriander seeds, dried sage, cardamom pods, and chamomile. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74807\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">My sweet vermouth recipe includes (from far left, moving clockwise): turbinado sugar, orange peel, lemon peel, Ceylon cinnamon, raisins, wormwood, gentian root, juniper berries, coriander seeds, dried sage, cardamom pods, and chamomile. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next: sweet vermouth. At its core, sweet vermouth is simply wine fortified with liquor and sugar. Additional aromatics are added to the wine for flavor. Like the angostura bitters, I’m using a blend of fruit, spice, and bitterness. To steep the wine, I combine a bottle of Pinot Grigio with all of the herbs and spices in a small saucepan. I bring the mixture just to a simmer, remove it from the heat, and let the pot sit overnight. The next day, I strain out the herbs, and then add turbinado sugar syrup, brandy, and ruby port to the wine. Again, super simple.\u003c/p>\n\u003cfigure id=\"attachment_74802\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/cherries-in-jar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/cherries-in-jar.jpg\" alt=\"These maraschino-style cherries are made with affordable Bing cherries, sugar, brandy, vanilla, and almond extract. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74802\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These maraschino-style cherries are made with affordable Bing cherries, sugar, brandy, vanilla, and almond extract. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>For the final touch, I like to make faux “maraschino” brandied cherries. True maraschino cherries (not the saccharine, neon variety atop ice cream sundaes) are made by soaking small sour cherries in a liquor made from the same fruit. Both sour cherries and maraschino liquor are fairly hard to come by, so I’ve come up with a more accessible version: easy-to-find Bing cherries (fresh or frozen work fine) are steeped in a mixture of brandy, sugar, vanilla, and a dash of almond liquor. \u003c/p>\n\u003cp>If you’re planning on giving these as a DIY Manhattan kit, be sure to include a small bottle of rye and a short drink recipe (2 parts whiskey, 1 part vermouth, a few drops of bitters, and a cherry) to complete the package. \u003c/p>\n\u003cfigure id=\"attachment_74803\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/diy-manhattan-kit-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/diy-manhattan-kit-final.jpg\" alt=\"Homemade angostura bitters, homemade sweet vermouth, and homemade maraschino-style cherries. Photo: Kate Williams\" width=\"600\" height=\"803\" class=\"size-full wp-image-74803\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade angostura bitters, homemade sweet vermouth, and homemade maraschino-style cherries. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Angostura Bitters\u003c/h3>\n\u003cp>\u003cem>Makes about 1 3/4 cups\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1\tvanilla bean\u003c/li>\n\u003cli>1/4\tcup sour cherries\u003c/li>\n\u003cli>3\ttablespoons quassia chips\u003c/li>\n\u003cli>3\ttablespoons gentian root\u003c/li>\n\u003cli>1/2\tCeylon cinnamon stick\u003c/li>\n\u003cli>2\tlarge pieces dried bitter orange peel\u003c/li>\n\u003cli>5\twhole cardamom pods, lightly crushed\u003c/li>\n\u003cli>1/4\tteaspoon cloves\u003c/li>\n\u003cli>1/4\tteaspoon wild cherry bark\u003c/li>\n\u003cli>1/4\tteaspoon orris root\u003c/li>\n\u003cli>2\tjuniper berries\u003c/li>\n\u003cli>Pinch of black walnut leaf\u003c/li>\n\u003cli>2\tcups high proof whiskey (like Wild Turkey 101)\u003c/li>\n\u003cli>1\tcup turbinado sugar\u003c/li>\n\u003cli>3/4\tcup water\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>1\t1-quart glass jar with tight-fitting lid\u003c/li>\n\u003cli>1\tsmall saucepan\u003c/li>\n\u003cli>3–4\tdropper bottles or recycled bitters bottles\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Cut the vanilla bean in half lengthwise and scrape out the seeds using the back of a paring knife. Place the seeds and the pod in a 1-quart glass jar with a tight-fitting lid. Add the gentian root, sour cherries, quassia chips, Ceylon cinnamon, bitter orange, cardamom pods, cloves, cherry bark, orris root, juniper berries, and black walnut leaf.\u003c/li>\n\u003cli>Add 2 cups of whiskey to the jar and stir to combine. Cover the jar with the lid and store in a cool dark place for 5 days.\u003c/li>\n\u003cli>Strain the whiskey mixture through a fine mesh strainer into a large liquid measuring cup with a spout, pressing on the solids to extract as much liquid as possible.\u003c/li>\n\u003cli>Combine turbinado sugar and water in a small saucepan. Bring to a simmer over medium-high heat. Stir frequently until the sugar is dissolved, about 3 minutes. Remove from heat and let cool to room temperature.\u003c/li>\n\u003cli>Add 6 tablespoons of turbinado syrup to the bitters mixture, and stir well to combine. Add more sugar to taste.\u003c/li>\n\u003cli>Carefully pour bitters into dropper bottles. If bitters become cloudy over time, shake the bottle gently to recombine. DIY bitters will keep for about 1 year.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: Sweet Vermouth\u003c/h3>\n\u003cp>\u003cem>Makes about 3 cups\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 \t(750 mL) bottle light white wine (like Pinot Grigio)\u003c/li>\n\u003cli>2\ttablespoons raisins\u003c/li>\n\u003cli>1/2\tCeylon cinnamon stick\u003c/li>\n\u003cli>1\t3-inch-long strip of orange peel\u003c/li>\n\u003cli>1\t2-inch-long strip lemon peel\u003c/li>\n\u003cli>1/2\tteaspoon dried wormwood leaves\u003c/li>\n\u003cli>1/2\tteaspoon dried gentian root\u003c/li>\n\u003cli>1/4\tteaspoon dried chamomile leaves\u003c/li>\n\u003cli>1/4\tteaspoon juniper berries\u003c/li>\n\u003cli>1/4\tteaspoon dried sage\u003c/li>\n\u003cli>1/4\tteaspoon cardamom pods, lightly crushed\u003c/li>\n\u003cli>1/4\tteaspoon coriander seeds\u003c/li>\n\u003cli>1/2\tcup turbinado sugar\u003c/li>\n\u003cli>2\ttablespoons water\u003c/li>\n\u003cli>1/2\tcup brandy\u003c/li>\n\u003cli>2\ttablespoons ruby port\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>1\tsmall saucepan with lid\u003c/li>\n\u003cli>2\tglass swing-top bottles or recycled glass milk bottles\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Combine the wine with the raisins, Ceylon cinnamon, orange peel, lemon peel, wormwood leaves, gentian root, chamomile, juniper berries, sage, cardamom, and coriander in a small saucepan. Bring to a boil over medium-high heat, and then remove from the heat. Let cool to room temperature, cover, and refrigerate overnight.\u003c/li>\n\u003cli>The next day, strain the wine mixture through a fine mesh strainer set over a large liquid measuring cup or bowl with a spout. Wash saucepan.\u003c/li>\n\u003cli>Combine turbinado sugar and water in cleaned saucepan. Place over medium heat and let sugar melt, stirring frequently. Once all of the sugar has dissolved, remove the saucepan from the heat and stir in brandy and port.\u003c/li>\n\u003cli>Add sugar and brandy mixture to strained wine, and stir to combine. Pour into swing top glass bottles. Store sweet vermouth in the refrigerator for up to 4 weeks.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: Maraschino-Style Cherries\u003c/h3>\n\u003cp>\u003cem>Makes about 3 cups\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/2\tvanilla bean\u003c/li>\n\u003cli>3/4\tcup granulated sugar\u003c/li>\n\u003cli>1/4\tcup water\u003c/li>\n\u003cli>1\tcup brandy\u003c/li>\n\u003cli>1\tteaspoon high quality bitter almond extract\u003c/li>\n\u003cli>1\tpound fresh or frozen cherries, washed, stemmed, and pitted (if using frozen, defrost by running cherries under cool water before using)\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>1\t1-quart glass jar with tight-fitting lid\u003c/li>\n\u003cli>1\tsmall saucepan\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Cut the vanilla bean in half lengthwise and scrape out the seeds using the back of a paring knife. Place the seeds and the pod in a small saucepan with the granulated sugar and water. Bring to a simmer over medium-high heat. Stir frequently until the sugar is dissolved, about 3 minutes. Remove from heat and stir in brandy and almond extract.\u003c/li>\n\u003cli>Place cherries in a 1-quart glass jar with a tight-fitting lid. Pour sugar and brandy syrup over cherries. Cover and refrigerate until cherries have absorbed the syrup, about 5 days. The cherries will keep for up to 3 weeks in the refrigerator.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: DIY Manhattan\u003c/h3>\n\u003cp>\u003cem>Makes 1 cocktail\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2\tounces rye whiskey\u003c/li>\n\u003cli>1\tounce sweet vermouth\u003c/li>\n\u003cli>1\tmaraschino cherry\u003c/li>\n\u003cli>Angostura bitters, to taste\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>Cocktail shaker\u003c/li>\n\u003cli>Ice\u003c/li>\n\u003cli>1\tcoupe glasses\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Pour the whiskey, sweet vermouth, and a couple of dashes of bitters into a mixing glass filled with ice. Stir until outside of shaker is very cold to touch.\u003c/li>\n\u003cli>Place a maraschino cherry in chilled coupe glasses. Strain the contents of the shaker over cherry and serve immediately.\u003c/li>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Equipment and Ingredient Information\u003c/strong>\u003cbr>\nHerbs and spices are available online at \u003ca href=\"http://www.mountainroseherbs.com/\">Mountain Rose Herbs\u003c/a> or at \u003ca href=\"http://www.herb-inc.com/\">Lhasa Karnak Herb Company\u003c/a> in Berkeley. Glass dropper bottles can be found at \u003ca href=\"http://www.mountainroseherbs.com/supply/glass_bottles.php\">Mountain Rose Herbs\u003c/a> and \u003ca href=\"http://www.containerstore.com/shop/?productId=10007852\">The Container Store\u003c/a>.\u003c/p>\n\n",
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"excerpt": "What makes a better gift than DIY cocktail supplies? This kind of gift is cute, unique, and way more useful than another pair of hand-knit socks. Best of all, it’s surprisingly easy to make the components of one of my favorite cocktails, the Manhattan. Well, all of the components except for the rye whiskey. That one, I’ll leave to the experts.",
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"description": "What makes a better gift than DIY cocktail supplies? This kind of gift is cute, unique, and way more useful than another pair of hand-knit socks. Best of all, it’s surprisingly easy to make the components of one of my favorite cocktails, the Manhattan. Well, all of the components except for the rye whiskey. That one, I’ll leave to the experts.",
"title": "DIY Gifts: Homemade Manhattan Cocktails | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74804\" class=\"wp-caption aligncenter\" style=\"max-width: 448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/manhattan-coupe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/manhattan-coupe.jpg\" alt=\"Give the gift of DIY cocktails this season with homemade vermouth, angostura bitters, and maraschino-style cherries perfect for mixing into a homemade Manhattan cocktail. Photo: Kate Williams\" width=\"448\" height=\"600\" class=\"size-full wp-image-74804\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Give the gift of DIY cocktails this season with homemade vermouth, angostura bitters, and maraschino-style cherries perfect for mixing into a homemade Manhattan cocktail. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now that we’ve all feasted on turkey, stuffing, cranberries, and pie, it’s time to turn our attention to gift season. I’ve never been one to shell out the big bucks for holiday gifts, but it is nice to shower friends and family with small, personal gifts, especially if I’ve made them with my own two hands.\u003c/p>\n\u003cp>And what makes a better gift than DIY cocktail supplies? This kind of gift is cute, unique, and way more useful than another pair of hand-knit socks. Best of all, it’s surprisingly easy to make the components of one of my favorite cocktails, the Manhattan. Well, all of the components except for the rye whiskey. That one, I’ll leave to the experts.\u003c/p>\n\u003cp>While the long, unfamiliar ingredient list and expensive liquor store price tag may trick many intrepid cocktail drinkers into thinking that angostura bitters and sweet vermouth are difficult to make, these key cocktail components are actually little more than sweet, infused booze. To make them at home, one only needs to steep, strain, and sweeten. Brandied maraschino-style cherries are even easier.\u003c/p>\n\u003cfigure id=\"attachment_74801\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/bitters-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/bitters-ingredients.jpg\" alt=\"Angostura bitters are made by steeping a mixture of herbs and spices into high proof alcohol. Pictured here are, from the left and moving clockwise: Ceylon cinnamon, vanilla bean, bitter orange peel, gentian root, dried cherries, quassia bark, cardamom pods, wild cherry bark, cloves, juniper berries, black walnut leaf, and orris root. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74801\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Angostura bitters are made by steeping a mixture of herbs and spices into high proof alcohol. Pictured here are, from the left and moving clockwise: Ceylon cinnamon, vanilla bean, bitter orange peel, gentian root, dried cherries, quassia bark, cardamom pods, wild cherry bark, cloves, juniper berries, black walnut leaf, and orris root. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>In fact, the hardest step in the entire process is the first one: buying supplies. Both bitters and vermouth rely upon a couple of key bittering agents called gentian and quassia. Gentian is a root that comes from high altitude regions like the Alps and Himalayas and is one of the world’s strongest bitters. Quassia is sold as a bark, and has historically been used to cure fevers and stomach aches. In addition, other sweet, savory, and tannic herbs are included to balance and enhance the flavor. Wild cherry bark, orris root, juniper, black lavender, wormwood, chamomile, and sage all play a part. Some are easily procurable in the bulk section of health food stores or large grocery stores like Berkeley Bowl, Whole Foods, and Rainbow. Others require a special trip to an herb shop (online or in person). It’s actually quite fun to experiment with all of these unfamiliar herbs—almost like potion-making 101.\u003c/p>\n\u003cp>Once everything is procured, it’s time to get organized. The bitters and cherries take 5–7 days to infuse; vermouth only takes 24 hours. I like to measure every herb out for each project before I start just to make sure I’ve got enough of everything.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I make my angostura bitters with a blend of fruity elements (vanilla, sour cherries, cherry bark, and turbinado sugar), spicy herbs (Ceylon cinnamon, cardamom, cloves, and juniper), and several different bitter components (quassia, gentian, bitter orange peel, orris root, and black walnut leaf). I put all of these spices into a large canning jar and cover them with high-proof whiskey like Wild Turkey 101. \u003c/p>\n\u003cfigure id=\"attachment_74806\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/straining-bitters.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/straining-bitters.jpg\" alt=\"I find it easiest to strain bitters into a large measuring cup with a spout so I can easily pour the mixture into smaller bottles. Photo: Kate Williams\" width=\"1000\" height=\"752\" class=\"size-full wp-image-74806\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I find it easiest to strain bitters into a large measuring cup with a spout so I can easily pour the mixture into smaller bottles. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once a day, I give the jar a gentle shake to make sure everything is getting equal contact with the booze. After 5 days, I strain out the mixture into a large measuring cup. (The spout will make it much easier to get the bitters into bottles.) Next, I make a concentrated simple syrup by heating 1 cup turbinado sugar and 3/4 cup water in a small saucepan until the sugar has dissolved. Once this is cooled, I add it to the bitters mixture a tablespoon at a time until the mixture is appropriately sweet. I like my bitters to be around 18% sugar by volume, so I add 6 tablespoons. \u003c/p>\n\u003cp>Give it a good stir, pour the bitters into small dropper bottles, and that’s it—homemade bitters! This recipe makes around 2 cups, so there’s plenty for gifting and personal use.\u003c/p>\n\u003cfigure id=\"attachment_74807\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/vermouth-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/vermouth-ingredients.jpg\" alt=\"My sweet vermouth recipe includes (from far left, moving clockwise): turbinado sugar, orange peel, lemon peel, Ceylon cinnamon, raisins, wormwood, gentian root, juniper berries, coriander seeds, dried sage, cardamom pods, and chamomile. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74807\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">My sweet vermouth recipe includes (from far left, moving clockwise): turbinado sugar, orange peel, lemon peel, Ceylon cinnamon, raisins, wormwood, gentian root, juniper berries, coriander seeds, dried sage, cardamom pods, and chamomile. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next: sweet vermouth. At its core, sweet vermouth is simply wine fortified with liquor and sugar. Additional aromatics are added to the wine for flavor. Like the angostura bitters, I’m using a blend of fruit, spice, and bitterness. To steep the wine, I combine a bottle of Pinot Grigio with all of the herbs and spices in a small saucepan. I bring the mixture just to a simmer, remove it from the heat, and let the pot sit overnight. The next day, I strain out the herbs, and then add turbinado sugar syrup, brandy, and ruby port to the wine. Again, super simple.\u003c/p>\n\u003cfigure id=\"attachment_74802\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/cherries-in-jar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/cherries-in-jar.jpg\" alt=\"These maraschino-style cherries are made with affordable Bing cherries, sugar, brandy, vanilla, and almond extract. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74802\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These maraschino-style cherries are made with affordable Bing cherries, sugar, brandy, vanilla, and almond extract. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>For the final touch, I like to make faux “maraschino” brandied cherries. True maraschino cherries (not the saccharine, neon variety atop ice cream sundaes) are made by soaking small sour cherries in a liquor made from the same fruit. Both sour cherries and maraschino liquor are fairly hard to come by, so I’ve come up with a more accessible version: easy-to-find Bing cherries (fresh or frozen work fine) are steeped in a mixture of brandy, sugar, vanilla, and a dash of almond liquor. \u003c/p>\n\u003cp>If you’re planning on giving these as a DIY Manhattan kit, be sure to include a small bottle of rye and a short drink recipe (2 parts whiskey, 1 part vermouth, a few drops of bitters, and a cherry) to complete the package. \u003c/p>\n\u003cfigure id=\"attachment_74803\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/diy-manhattan-kit-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/diy-manhattan-kit-final.jpg\" alt=\"Homemade angostura bitters, homemade sweet vermouth, and homemade maraschino-style cherries. Photo: Kate Williams\" width=\"600\" height=\"803\" class=\"size-full wp-image-74803\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade angostura bitters, homemade sweet vermouth, and homemade maraschino-style cherries. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Angostura Bitters\u003c/h3>\n\u003cp>\u003cem>Makes about 1 3/4 cups\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1\tvanilla bean\u003c/li>\n\u003cli>1/4\tcup sour cherries\u003c/li>\n\u003cli>3\ttablespoons quassia chips\u003c/li>\n\u003cli>3\ttablespoons gentian root\u003c/li>\n\u003cli>1/2\tCeylon cinnamon stick\u003c/li>\n\u003cli>2\tlarge pieces dried bitter orange peel\u003c/li>\n\u003cli>5\twhole cardamom pods, lightly crushed\u003c/li>\n\u003cli>1/4\tteaspoon cloves\u003c/li>\n\u003cli>1/4\tteaspoon wild cherry bark\u003c/li>\n\u003cli>1/4\tteaspoon orris root\u003c/li>\n\u003cli>2\tjuniper berries\u003c/li>\n\u003cli>Pinch of black walnut leaf\u003c/li>\n\u003cli>2\tcups high proof whiskey (like Wild Turkey 101)\u003c/li>\n\u003cli>1\tcup turbinado sugar\u003c/li>\n\u003cli>3/4\tcup water\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>1\t1-quart glass jar with tight-fitting lid\u003c/li>\n\u003cli>1\tsmall saucepan\u003c/li>\n\u003cli>3–4\tdropper bottles or recycled bitters bottles\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Cut the vanilla bean in half lengthwise and scrape out the seeds using the back of a paring knife. Place the seeds and the pod in a 1-quart glass jar with a tight-fitting lid. Add the gentian root, sour cherries, quassia chips, Ceylon cinnamon, bitter orange, cardamom pods, cloves, cherry bark, orris root, juniper berries, and black walnut leaf.\u003c/li>\n\u003cli>Add 2 cups of whiskey to the jar and stir to combine. Cover the jar with the lid and store in a cool dark place for 5 days.\u003c/li>\n\u003cli>Strain the whiskey mixture through a fine mesh strainer into a large liquid measuring cup with a spout, pressing on the solids to extract as much liquid as possible.\u003c/li>\n\u003cli>Combine turbinado sugar and water in a small saucepan. Bring to a simmer over medium-high heat. Stir frequently until the sugar is dissolved, about 3 minutes. Remove from heat and let cool to room temperature.\u003c/li>\n\u003cli>Add 6 tablespoons of turbinado syrup to the bitters mixture, and stir well to combine. Add more sugar to taste.\u003c/li>\n\u003cli>Carefully pour bitters into dropper bottles. If bitters become cloudy over time, shake the bottle gently to recombine. DIY bitters will keep for about 1 year.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: Sweet Vermouth\u003c/h3>\n\u003cp>\u003cem>Makes about 3 cups\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 \t(750 mL) bottle light white wine (like Pinot Grigio)\u003c/li>\n\u003cli>2\ttablespoons raisins\u003c/li>\n\u003cli>1/2\tCeylon cinnamon stick\u003c/li>\n\u003cli>1\t3-inch-long strip of orange peel\u003c/li>\n\u003cli>1\t2-inch-long strip lemon peel\u003c/li>\n\u003cli>1/2\tteaspoon dried wormwood leaves\u003c/li>\n\u003cli>1/2\tteaspoon dried gentian root\u003c/li>\n\u003cli>1/4\tteaspoon dried chamomile leaves\u003c/li>\n\u003cli>1/4\tteaspoon juniper berries\u003c/li>\n\u003cli>1/4\tteaspoon dried sage\u003c/li>\n\u003cli>1/4\tteaspoon cardamom pods, lightly crushed\u003c/li>\n\u003cli>1/4\tteaspoon coriander seeds\u003c/li>\n\u003cli>1/2\tcup turbinado sugar\u003c/li>\n\u003cli>2\ttablespoons water\u003c/li>\n\u003cli>1/2\tcup brandy\u003c/li>\n\u003cli>2\ttablespoons ruby port\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>1\tsmall saucepan with lid\u003c/li>\n\u003cli>2\tglass swing-top bottles or recycled glass milk bottles\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Combine the wine with the raisins, Ceylon cinnamon, orange peel, lemon peel, wormwood leaves, gentian root, chamomile, juniper berries, sage, cardamom, and coriander in a small saucepan. Bring to a boil over medium-high heat, and then remove from the heat. Let cool to room temperature, cover, and refrigerate overnight.\u003c/li>\n\u003cli>The next day, strain the wine mixture through a fine mesh strainer set over a large liquid measuring cup or bowl with a spout. Wash saucepan.\u003c/li>\n\u003cli>Combine turbinado sugar and water in cleaned saucepan. Place over medium heat and let sugar melt, stirring frequently. Once all of the sugar has dissolved, remove the saucepan from the heat and stir in brandy and port.\u003c/li>\n\u003cli>Add sugar and brandy mixture to strained wine, and stir to combine. Pour into swing top glass bottles. Store sweet vermouth in the refrigerator for up to 4 weeks.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: Maraschino-Style Cherries\u003c/h3>\n\u003cp>\u003cem>Makes about 3 cups\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/2\tvanilla bean\u003c/li>\n\u003cli>3/4\tcup granulated sugar\u003c/li>\n\u003cli>1/4\tcup water\u003c/li>\n\u003cli>1\tcup brandy\u003c/li>\n\u003cli>1\tteaspoon high quality bitter almond extract\u003c/li>\n\u003cli>1\tpound fresh or frozen cherries, washed, stemmed, and pitted (if using frozen, defrost by running cherries under cool water before using)\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>1\t1-quart glass jar with tight-fitting lid\u003c/li>\n\u003cli>1\tsmall saucepan\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Cut the vanilla bean in half lengthwise and scrape out the seeds using the back of a paring knife. Place the seeds and the pod in a small saucepan with the granulated sugar and water. Bring to a simmer over medium-high heat. Stir frequently until the sugar is dissolved, about 3 minutes. Remove from heat and stir in brandy and almond extract.\u003c/li>\n\u003cli>Place cherries in a 1-quart glass jar with a tight-fitting lid. Pour sugar and brandy syrup over cherries. Cover and refrigerate until cherries have absorbed the syrup, about 5 days. The cherries will keep for up to 3 weeks in the refrigerator.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: DIY Manhattan\u003c/h3>\n\u003cp>\u003cem>Makes 1 cocktail\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2\tounces rye whiskey\u003c/li>\n\u003cli>1\tounce sweet vermouth\u003c/li>\n\u003cli>1\tmaraschino cherry\u003c/li>\n\u003cli>Angostura bitters, to taste\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>Cocktail shaker\u003c/li>\n\u003cli>Ice\u003c/li>\n\u003cli>1\tcoupe glasses\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Pour the whiskey, sweet vermouth, and a couple of dashes of bitters into a mixing glass filled with ice. Stir until outside of shaker is very cold to touch.\u003c/li>\n\u003cli>Place a maraschino cherry in chilled coupe glasses. Strain the contents of the shaker over cherry and serve immediately.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Equipment and Ingredient Information\u003c/strong>\u003cbr>\nHerbs and spices are available online at \u003ca href=\"http://www.mountainroseherbs.com/\">Mountain Rose Herbs\u003c/a> or at \u003ca href=\"http://www.herb-inc.com/\">Lhasa Karnak Herb Company\u003c/a> in Berkeley. Glass dropper bottles can be found at \u003ca href=\"http://www.mountainroseherbs.com/supply/glass_bottles.php\">Mountain Rose Herbs\u003c/a> and \u003ca href=\"http://www.containerstore.com/shop/?productId=10007852\">The Container Store\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Making Chocolate Truffles with Charles Chocolates: Recipe and Google+ Hangout Video",
"title": "Making Chocolate Truffles with Charles Chocolates: Recipe and Google+ Hangout Video",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Why are you still buying chocolate truffles? There is no candy easier or more satisfyingly glamorous to make at home. No special equipment is required, and the four ingredients--heavy cream, good chocolate, butter, and cocoa powder--are readily available. \u003c/p>\n\u003cp>Bay Area Bites decided to learn from a pro: Charles \"Chuck\" Siegel, owner of \u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a> in San Francisco's Mission Creek. In a recent \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/24/google-hangout-alert-make-chocolate-truffles-with-chuck-siegel-of-charles-chocolates/\">Google+ Hangout event\u003c/a>, Siegel talked chocolate and demonstrated a simple recipe for rich (and easily gift-able) chocolate truffles. Could it be as easy as it seemed? \u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=Hz8m9mkg6f0]\u003c/p>\n\u003cp>Unlike, say, \u003ca href=\"http://www.youtube.com/watch?v=q4vBCy-W6uc\">fondant flowers\u003c/a>, which are infinitely trickier to master than the final product might suggest, chocolate truffles register as much fancier than they really are, perhaps due to their high price tag in upscale chocolate shops. What makes, or breaks, a good truffle isn't technique but the quality of the chocolate used. Since they're nothing but a lot of chocolate, a little cream, and a smidge of butter, the chocolate is what you'll be tasting, so make sure you use a brand you like. \u003c/p>\n\u003cp>Wanting to buy local, we used \u003ca href=\"http://www.recchiuti.com/\">Recchuiti Confections'\u003c/a> \"dark milk\" bar mixed with \u003ca href=\"http://www.guittard.com/\">Guittard\u003c/a> 63% extra-dark chocolate chips. While Recchuiti doesn't make its own bean-to-bar product, we like supporting small-scale artisans in the Dogpatch, and their dark milk bar is one of the best we've tried. Family-run Guittard, made in Burlingame, offers a good price-to-quality ratio, and their chips have been a longtime Bay Area baking favorite. As for cream, the glass-bottled heavy cream produced by Straus Family Creamery is utterly dreamy, but Clover's organic heavy cream is also a good choice. You'll get a better texture in the final product if you steer clear of ultra-pasteurized heavy cream, which means avoiding most supermarket brands as well \"big organic\" brands like Horizon. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now, amounts. Using the ingredient amounts listed on Siegel's recipe--a pound and a half of chocolate, over a pint of cream--you'll end up with lot of truffles--about 100 if you make 1\"-x-1\" cubes, more if you make them smaller. A 9\"-x-13\" pan of truffles is a whole lot of truffles, especially since they are rich enough to make it hard to eat more than two pieces in a sitting (really!). And here's why we love pastry-chef wonks who do the math for us: Siegel points out that an 8\"-x-8\" pan (the typical square brownie pan) holds 60% of the volume of a 9\"-x-13\" pan, so rather than just halving the recipe, you'll get best results if you use 60% of the original amounts. This is only slightly tricky when it comes to the amount of milk chocolate, 5.4 ounces. If you don't have a scale, eyeballing just under 5 1/2 ounces should be fine; 1 cup of chocolate chips equals 6 ounces. \u003c/p>\n\u003cp>Once you've assembled your chocolates, it's important to get it chopped evenly into roughly chip-sized pieces. You're melting the chocolate by pouring hot cream over it, and if you try pouring your hot liquid over one big solid lump, it won't melt evenly. This is an argument for using chocolate chips or couverture wafers in the first place, as chopping chocolate can be a sticky and rather mess-making task. But if you need to do it, use a sharp, heavy knife (like a cleaver or chef's knife) and make sure your cutting board is clean and non-oniony/garlicky.\u003c/p>\n\u003cp>If you want to infuse your truffles with a subtle but distinctive flavor, try steeping whole spices or herbs in the warm cream. Add whole cinnamon sticks, coffee beans, finely chopped mint, tea leaves or other flavorings to the cream while it's heating. Once cream is steaming, remove from heat, cover and let steep for 5 minutes. Strain, discarding solids. Rewarm the cream briefly if necessary before using. We made Mexican-style truffles by adding 2 cinnamon sticks and a whole dry chipotle chile to the cream, giving a warm hint of smoky spice to the final product.\u003c/p>\n\u003cfigure id=\"attachment_71197\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/truffles1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/truffles1000.jpg\" alt=\"Chocolate Truffles produced from Google+ Hangout with Charles Chocolates. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-71197\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate Truffles produced by cooking along with Chuck Siegel during Google+ Hangout. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003ch3>Charles Chocolates Recipe: Chocolate Truffles\u003c/h3>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>To make a 9\"-x-13\" pan:\u003c/em>\u003cbr>\n15 oz bittersweet chocolate\u003cbr>\n9 oz milk chocolate\u003cbr>\n2 1/2 cups heavy cream, preferably organic and non ultra-pasteurized\u003cbr>\n2 tablespoons butter\u003cbr>\n1 cup unsweetened cocoa powder, for finishing\t\t\u003c/p>\n\u003cp>\u003cem>To make an 8\"-x-8\" pan:\u003c/em>\u003cbr>\n9 oz bittersweet chocolate\u003cbr>\n5.4 oz milk chocolate\u003cbr>\n6 tbsp heavy cream\u003cbr>\n1 tb plus 1 tsp butter\u003cbr>\n2/3 cup unsweetened cocoa powder, for finishing \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. If not using chips, chop the chocolates evenly into pebble-sized pieces. Combine in a medium bowl and set aside. Line pan with a long strip of plastic wrap, using enough that you'll be able to wrap the long edge completely over the top of the finished truffles. \u003c/p>\n\u003cp>2. In a saucepan, heat heavy cream until just steaming and beginning to bubble around the edges. Pour hot cream over chocolate. Let mixture stand for several minutes. \u003c/p>\n\u003cp>3. Using a rubber spatula, a whisk, or a hand (immersion) blender, begin mixing the chocolate and cream at the center of the bowl, slowly moving outwards from the center to the sides of the bowl. Continue mixing until chocolate is fully melted and mixture is smooth.\u003c/p>\n\u003cp>4. Add butter and continue mixing until butter is melted and mixture is smooth. Pour chocolate into prepared pan, using an offset or rubber spatula to push mixture evenly into the corners. Smooth the top and fold the excess plastic wrap over the top, gently pressing down onto the top of the mixture.\u003c/p>\n\u003cp>5. Chill mixture in the refrigerator for at least 6 hours or overnight. When mixture has hardened, remove from refrigerator. Peel back the top plastic wrap. Flip over onto a cutting board and peel off remaining plastic wrap. Using a pizza cutter or a sharp knife, cut into small, even squares. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>6. Sift cocoa powder into a wide-mouthed bowl. Add truffles a few at a time to bowl of cocoa, shaking to cover each truffle completely with cocoa. Shake excess cocoa off through a fine mesh strainer and arrange finished truffles on a serving plate. Continue coating truffles with cocoa powder until all the truffles are coated. Cover and refrigerate until serving. \u003c/p>\n\n",
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"excerpt": "Chuck Siegel, owner and chief chocolatier of Charles Chocolates, shows Bay Area Bites readers how to make their own easy and outrageously delicious chocolate truffles. Stephanie Rosenbaum tries out his technique at home. \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Why are you still buying chocolate truffles? There is no candy easier or more satisfyingly glamorous to make at home. No special equipment is required, and the four ingredients--heavy cream, good chocolate, butter, and cocoa powder--are readily available. \u003c/p>\n\u003cp>Bay Area Bites decided to learn from a pro: Charles \"Chuck\" Siegel, owner of \u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a> in San Francisco's Mission Creek. In a recent \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/24/google-hangout-alert-make-chocolate-truffles-with-chuck-siegel-of-charles-chocolates/\">Google+ Hangout event\u003c/a>, Siegel talked chocolate and demonstrated a simple recipe for rich (and easily gift-able) chocolate truffles. Could it be as easy as it seemed? \u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Hz8m9mkg6f0'\n title='//www.youtube.com/embed/Hz8m9mkg6f0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Unlike, say, \u003ca href=\"http://www.youtube.com/watch?v=q4vBCy-W6uc\">fondant flowers\u003c/a>, which are infinitely trickier to master than the final product might suggest, chocolate truffles register as much fancier than they really are, perhaps due to their high price tag in upscale chocolate shops. What makes, or breaks, a good truffle isn't technique but the quality of the chocolate used. Since they're nothing but a lot of chocolate, a little cream, and a smidge of butter, the chocolate is what you'll be tasting, so make sure you use a brand you like. \u003c/p>\n\u003cp>Wanting to buy local, we used \u003ca href=\"http://www.recchiuti.com/\">Recchuiti Confections'\u003c/a> \"dark milk\" bar mixed with \u003ca href=\"http://www.guittard.com/\">Guittard\u003c/a> 63% extra-dark chocolate chips. While Recchuiti doesn't make its own bean-to-bar product, we like supporting small-scale artisans in the Dogpatch, and their dark milk bar is one of the best we've tried. Family-run Guittard, made in Burlingame, offers a good price-to-quality ratio, and their chips have been a longtime Bay Area baking favorite. As for cream, the glass-bottled heavy cream produced by Straus Family Creamery is utterly dreamy, but Clover's organic heavy cream is also a good choice. You'll get a better texture in the final product if you steer clear of ultra-pasteurized heavy cream, which means avoiding most supermarket brands as well \"big organic\" brands like Horizon. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now, amounts. Using the ingredient amounts listed on Siegel's recipe--a pound and a half of chocolate, over a pint of cream--you'll end up with lot of truffles--about 100 if you make 1\"-x-1\" cubes, more if you make them smaller. A 9\"-x-13\" pan of truffles is a whole lot of truffles, especially since they are rich enough to make it hard to eat more than two pieces in a sitting (really!). And here's why we love pastry-chef wonks who do the math for us: Siegel points out that an 8\"-x-8\" pan (the typical square brownie pan) holds 60% of the volume of a 9\"-x-13\" pan, so rather than just halving the recipe, you'll get best results if you use 60% of the original amounts. This is only slightly tricky when it comes to the amount of milk chocolate, 5.4 ounces. If you don't have a scale, eyeballing just under 5 1/2 ounces should be fine; 1 cup of chocolate chips equals 6 ounces. \u003c/p>\n\u003cp>Once you've assembled your chocolates, it's important to get it chopped evenly into roughly chip-sized pieces. You're melting the chocolate by pouring hot cream over it, and if you try pouring your hot liquid over one big solid lump, it won't melt evenly. This is an argument for using chocolate chips or couverture wafers in the first place, as chopping chocolate can be a sticky and rather mess-making task. But if you need to do it, use a sharp, heavy knife (like a cleaver or chef's knife) and make sure your cutting board is clean and non-oniony/garlicky.\u003c/p>\n\u003cp>If you want to infuse your truffles with a subtle but distinctive flavor, try steeping whole spices or herbs in the warm cream. Add whole cinnamon sticks, coffee beans, finely chopped mint, tea leaves or other flavorings to the cream while it's heating. Once cream is steaming, remove from heat, cover and let steep for 5 minutes. Strain, discarding solids. Rewarm the cream briefly if necessary before using. We made Mexican-style truffles by adding 2 cinnamon sticks and a whole dry chipotle chile to the cream, giving a warm hint of smoky spice to the final product.\u003c/p>\n\u003cfigure id=\"attachment_71197\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/truffles1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/truffles1000.jpg\" alt=\"Chocolate Truffles produced from Google+ Hangout with Charles Chocolates. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-71197\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate Truffles produced by cooking along with Chuck Siegel during Google+ Hangout. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003ch3>Charles Chocolates Recipe: Chocolate Truffles\u003c/h3>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>To make a 9\"-x-13\" pan:\u003c/em>\u003cbr>\n15 oz bittersweet chocolate\u003cbr>\n9 oz milk chocolate\u003cbr>\n2 1/2 cups heavy cream, preferably organic and non ultra-pasteurized\u003cbr>\n2 tablespoons butter\u003cbr>\n1 cup unsweetened cocoa powder, for finishing\t\t\u003c/p>\n\u003cp>\u003cem>To make an 8\"-x-8\" pan:\u003c/em>\u003cbr>\n9 oz bittersweet chocolate\u003cbr>\n5.4 oz milk chocolate\u003cbr>\n6 tbsp heavy cream\u003cbr>\n1 tb plus 1 tsp butter\u003cbr>\n2/3 cup unsweetened cocoa powder, for finishing \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. If not using chips, chop the chocolates evenly into pebble-sized pieces. Combine in a medium bowl and set aside. Line pan with a long strip of plastic wrap, using enough that you'll be able to wrap the long edge completely over the top of the finished truffles. \u003c/p>\n\u003cp>2. In a saucepan, heat heavy cream until just steaming and beginning to bubble around the edges. Pour hot cream over chocolate. Let mixture stand for several minutes. \u003c/p>\n\u003cp>3. Using a rubber spatula, a whisk, or a hand (immersion) blender, begin mixing the chocolate and cream at the center of the bowl, slowly moving outwards from the center to the sides of the bowl. Continue mixing until chocolate is fully melted and mixture is smooth.\u003c/p>\n\u003cp>4. Add butter and continue mixing until butter is melted and mixture is smooth. Pour chocolate into prepared pan, using an offset or rubber spatula to push mixture evenly into the corners. Smooth the top and fold the excess plastic wrap over the top, gently pressing down onto the top of the mixture.\u003c/p>\n\u003cp>5. Chill mixture in the refrigerator for at least 6 hours or overnight. When mixture has hardened, remove from refrigerator. Peel back the top plastic wrap. Flip over onto a cutting board and peel off remaining plastic wrap. Using a pizza cutter or a sharp knife, cut into small, even squares. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>6. Sift cocoa powder into a wide-mouthed bowl. Add truffles a few at a time to bowl of cocoa, shaking to cover each truffle completely with cocoa. Shake excess cocoa off through a fine mesh strainer and arrange finished truffles on a serving plate. Continue coating truffles with cocoa powder until all the truffles are coated. Cover and refrigerate until serving. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Garlic and Herb Stuffed Brussels Sprouts",
"title": "Garlic and Herb Stuffed Brussels Sprouts",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>While you might be done with the Christmas party circuit, it isn't quite over yet. Whether you are hosting a New Year's Eve party of your own or attending as a guest, I have the perfect party appetizer--Stuffed Brussels Sprouts! Yes, you heard me, Stuffed Brussels Sprouts. \u003c/p>\n\u003cp>You are probably thinking there is no way that can be done or that it is overly complicated, but I swear, it's as easy as stuffing a mushroom. And while I love mushrooms, I think this might be tastier. It wins on presentation alone, right?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6968.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6968.jpg\" alt=\"Garlic and Herb Stuffed Brussels Sprouts\" title=\"Garlic and Herb Stuffed Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53476\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Garlic and Herb Stuffed Brussels Sprouts\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>15 very large Brussels sprouts\u003c/li>\n\u003cli>1 cup of whole milk ricotta cheese\u003c/li>\n\u003cli>1 cup parmesan cheese, shredded\u003c/li>\n\u003cli>1/2 cup Panko bread crumbs\u003c/li>\n\u003cli>3 cloves of garlic, minced\u003c/li>\n\u003cli>1 tablespoon dried thyme\u003c/li>\n\u003cli>1 tablespoon dried basil\u003c/li>\n\u003cli>1 teaspoon dried marjoram\u003c/li>\n\u003cli>1 teaspoon dried sage\u003c/li>\n\u003cli>1 teaspoon sea salt\u003c/li>\n\u003cli>A pinch of pepper\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1. They say size doesn't matter, but it does. Well, it matters here. The key to this recipe is large Brussels sprouts. I usually buy the tiniest ones I can find. But for this one, you want them super-sized. After you wash them, trim the ends and then halve them as seen below. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6899.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6899.jpg\" alt=\"Blanched Brussels Sprouts\" title=\"Blanched Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53479\">\u003c/a>\u003c/p>\n\u003cp>2. I know stuffing Brussels sprouts sounds like a pain in the rear, and if you skip this next step, it will be. We need to blanch these babies. So fill a large deep pan with water, bring it to a boil and add the sprouts. You want to add them cut-side down, since we are doing this to make coring them easier. Let them cook for 1-2 minutes and remove them and let them cool. \u003c/p>\n\u003cp>3. I suggest you watch the video above for this next step. I go through how to quickly core the Brussels sprouts in just a few minutes. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6921.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6921.jpg\" alt=\"Brussels Sprouts\" title=\"Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53478\">\u003c/a>\u003c/p>\n\u003cp>4. Finely chop the cored Brussels sprouts pieces. We are going to saute them in some olive oil along with the minced garlic until over a medium-high heat. Cook until the chopped sprouts are tender and the whole mixture is aromatic. Yum!\u003c/p>\n\u003cp>5. Mix the cooked garlic and sprout mixture along with the ricotta, bread crumbs, Parmesan cheese and herbs. Add in some of the salt and taste the mixture. Ideally, you want it to taste a bit overly salted because it will be less salty once they are baked. So you'll need to experiment a bit here. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6942.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6942.jpg\" alt=\"Stuffed Brussels Sprouts\" title=\"Stuffed Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53477\">\u003c/a>\u003c/p>\n\u003cp>6. Using a small spoon, fill the Brussels sprouts with the stuffing. Over fill them. This stuff is good!\u003c/p>\n\u003cp>7. Bake the stuffed Brussels sprouts for about 20 minutes at 400 degrees, or until the caps are crispy and burnt like the photo below. Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6951.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6951.jpg\" alt=\"Garlic and Herb Stuffed Brussels Sprouts\" title=\"Garlic and Herb Stuffed Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53475\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "While you might be done with the Christmas party circuit, it isn't quite over yet. Whether you are hosting a New Year's Eve party of your own or attending as a guest, I have the perfect party appetizer--Stuffed Brussels Sprouts! Yes, you heard me, Stuffed Brussels Sprouts. ",
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"description": "While you might be done with the Christmas party circuit, it isn't quite over yet. Whether you are hosting a New Year's Eve party of your own or attending as a guest, I have the perfect party appetizer--Stuffed Brussels Sprouts! Yes, you heard me, Stuffed Brussels Sprouts. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>While you might be done with the Christmas party circuit, it isn't quite over yet. Whether you are hosting a New Year's Eve party of your own or attending as a guest, I have the perfect party appetizer--Stuffed Brussels Sprouts! Yes, you heard me, Stuffed Brussels Sprouts. \u003c/p>\n\u003cp>You are probably thinking there is no way that can be done or that it is overly complicated, but I swear, it's as easy as stuffing a mushroom. And while I love mushrooms, I think this might be tastier. It wins on presentation alone, right?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6968.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6968.jpg\" alt=\"Garlic and Herb Stuffed Brussels Sprouts\" title=\"Garlic and Herb Stuffed Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53476\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Garlic and Herb Stuffed Brussels Sprouts\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>15 very large Brussels sprouts\u003c/li>\n\u003cli>1 cup of whole milk ricotta cheese\u003c/li>\n\u003cli>1 cup parmesan cheese, shredded\u003c/li>\n\u003cli>1/2 cup Panko bread crumbs\u003c/li>\n\u003cli>3 cloves of garlic, minced\u003c/li>\n\u003cli>1 tablespoon dried thyme\u003c/li>\n\u003cli>1 tablespoon dried basil\u003c/li>\n\u003cli>1 teaspoon dried marjoram\u003c/li>\n\u003cli>1 teaspoon dried sage\u003c/li>\n\u003cli>1 teaspoon sea salt\u003c/li>\n\u003cli>A pinch of pepper\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1. They say size doesn't matter, but it does. Well, it matters here. The key to this recipe is large Brussels sprouts. I usually buy the tiniest ones I can find. But for this one, you want them super-sized. After you wash them, trim the ends and then halve them as seen below. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6899.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6899.jpg\" alt=\"Blanched Brussels Sprouts\" title=\"Blanched Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53479\">\u003c/a>\u003c/p>\n\u003cp>2. I know stuffing Brussels sprouts sounds like a pain in the rear, and if you skip this next step, it will be. We need to blanch these babies. So fill a large deep pan with water, bring it to a boil and add the sprouts. You want to add them cut-side down, since we are doing this to make coring them easier. Let them cook for 1-2 minutes and remove them and let them cool. \u003c/p>\n\u003cp>3. I suggest you watch the video above for this next step. I go through how to quickly core the Brussels sprouts in just a few minutes. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6921.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6921.jpg\" alt=\"Brussels Sprouts\" title=\"Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53478\">\u003c/a>\u003c/p>\n\u003cp>4. Finely chop the cored Brussels sprouts pieces. We are going to saute them in some olive oil along with the minced garlic until over a medium-high heat. Cook until the chopped sprouts are tender and the whole mixture is aromatic. Yum!\u003c/p>\n\u003cp>5. Mix the cooked garlic and sprout mixture along with the ricotta, bread crumbs, Parmesan cheese and herbs. Add in some of the salt and taste the mixture. Ideally, you want it to taste a bit overly salted because it will be less salty once they are baked. So you'll need to experiment a bit here. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6942.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6942.jpg\" alt=\"Stuffed Brussels Sprouts\" title=\"Stuffed Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53477\">\u003c/a>\u003c/p>\n\u003cp>6. Using a small spoon, fill the Brussels sprouts with the stuffing. Over fill them. This stuff is good!\u003c/p>\n\u003cp>7. Bake the stuffed Brussels sprouts for about 20 minutes at 400 degrees, or until the caps are crispy and burnt like the photo below. Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6951.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6951.jpg\" alt=\"Garlic and Herb Stuffed Brussels Sprouts\" title=\"Garlic and Herb Stuffed Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53475\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Absinthe Jellies: I Got Them from Tom",
"title": "Absinthe Jellies: I Got Them from Tom",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Absinthe-Jellies.png\">\u003cimg class=\"alignleft size-medium wp-image-53422\" title=\"Absinthe Jellies\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Absinthe-Jellies-300x300.png\" alt=\"Absinthe Jellies\" width=\"300\" height=\"300\">\u003c/a>I entered this joyous season with a couple of heart-chilling stories I wanted to share with the world and some fun recipes to match.\u003c/p>\n\u003cp>Unfortunately, the point driven home to me for the Holidays was that my capacity for coming up with interesting ideas is not always paired with the culinary talent for bringing them to fruition: the pot pie recipe I threw myself into wound up being thrown in the garbage, the Salted Carmelite nun candies I wanted to give out for Christmas looked warped and depressed in their nasty looking habits. I dare not go on. I will say that even my ability to fix myself a bowl of cereal with confidence was suspect.\u003c/p>\n\u003cp>It was enough to drive a person to drink.\u003c/p>\n\u003cp>Fortunately, I recalled the eternal wisdom of the great Maria von Trapp who once said to her flock, \"Wenn der Herr eine Tür schließt, irgendwo Er öffnet ein Fenster,\" which roughly translates (and I do mean roughly) to \"When the Lord closes the door on your edible nun idea, somewhere he opens a window.\"\u003c/p>\n\u003cp>As luck would have it, that window happened to shine a divine light upon my liquor shelf. Even more fortunate was the fact that I happened to be browsing the internet reading up on Tom Lehrer, the great mid-20th Century composer of such songs as \"Poisoning Pigeons in The Park\" and \"The Masochism Tango.\" It was if by some unseen force that I was willed to read the Wikipedia passage that mentioned Professor Lehrer's (spurious) claim to have invented the Jell-O shot as a way to circumvent alcohol restrictions while working at Los Alamos Labs in New Mexico.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And, just like that, faith in my cooking abilities was restored like a Christmas miracle. Or maybe it was just the booze talking.\u003c/p>\n\u003cp>Whatever the case, it is thanks to Maria von Trapp, God, Tom Lehrer, and that bottle of absinthe collecting dust on my liquor shelf that I am able to bring you a recipe that is sure to please (and thoroughly sozzle) your loved ones, just in time for the Holidays.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Absinthe Jellies\u003c/strong>\u003c/p>\n\u003cp>These jellies are not for children, which is a good thing because in all likelihood, they would not like them. They are what they are, which is incredibly alcoholic. 110 proof. Please serve, suck, and chew them responsibly.\u003c/p>\n\u003cp>Makes enough to summon a legion of green fairies for you and all of your adult loved ones.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3 cups of water\u003c/li>\n\u003cli>8 (1/4 ounce) packets of unflavored gelatin\u003c/li>\n\u003cli>1 cup of granulated sugar\u003c/li>\n\u003cli>2 1/2 cups of absinthe\u003c/li>\n\u003cli>2 drops of green food coloring (this is not entirely necessary, but it does make them more appealing)\u003c/li>\n\u003cli>Plenty more granulated sugar for coating.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pour the water into a medium saucepan and sprinkle the gelatin evenly over the surface. Leave unmolested for about five minutes, until the gelatin softens. Add one cup of sugar and whisk to combine.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp> \u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Over low heat, stir the mixture with a rubber spatula, scraping down the sides of the pan as necessary until the sugar and gelatin are fully dissolved. It will take about 8 minutes to attain this state. Whatever you do, DO NOT BOIL. DO NOT EVEN SIMMER or the gelatin will not set properly and you will have wasted a lot of very expensive liquor, which is a crime in every state except Nevada.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp> \u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Remove your pan of gelatin from the heat, add the absinthe and food coloring, then stir until all is well combined. If there is extra absinthe left in your absinthe bottle, wait until you have finished preparing this recipe until you drink it. Otherwise, I cannot claim responsibility for what happens.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp> \u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Place an 8x8\" Pyrex baking dish onto a small baking sheet or tray that will fit such a thing, then pour your gelatin into the Pyrex dish. Place in your refrigerator to allow the near-liquid goo to cool and firm-- at least 2 hours or, better yet, over night. There is no need to cover your gelatin unless you also have left items such as creamed herring or durian fruit uncovered in the same refrigerator.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp> \u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To release your gelatin from its Pyrex confines, dip the container into hot water and (starting from the number one) count to the number seven. After you have wiped the bottom and sides of the Pyrex, place a small cutting board over the top of the container and quickly flip it upside down. The gelatin should now be released on its own recognizance. If it does not, repeat the t water trick and try again. Return the now-freed gelatin (still on the cutting board) to the refrigerator for a few minutes to the top and sides to re-firm themselves if necessary. Remove them only when you are ready to cut and serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp> \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Absinthe-Butt-Plug.png\">\u003cimg class=\"alignright size-medium wp-image-53421\" title=\"Absinthe Butt Plug\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Absinthe-Butt-Plug-300x300.png\" alt=\"\" width=\"300\" height=\"300\">\u003c/a>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Slice the gelatin into any size you wish. If you have made the error of pouring some of the gelatin into an ice cream soda glass, thinking that it might make for an amusing Christmas Tree-like shape, think again. You will end up with something that looks like an advanced-level sex toy (see: photo on right). Small one-to-two bite squares are ideal and much less disturbing to friends and family.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp> \u003c/p>\n\u003col>\n\u003cli>When you have sliced the gelatin into cubes, roll them in sugar, shaking off the excess. Serve immediately* to people you would like to see very drunk. If you decide against rolling them in sugar, they will not weep, but remain miraculously stable. However, they won't be as sweet. Do with them what you will.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>*When I say \"immediately,\" I mean \"immediately.\" These jellies are so laden with alcohol that the will begin to weep if left unattended without refrigeration which, coincidentally, is what the angels will do on your behalf if you eat too many of them. Should this occur (the weeping of the jellies, not the angels), re-roll them again in sugar before serving seconds.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Absinthe-Jellies.png\">\u003cimg class=\"alignleft size-medium wp-image-53422\" title=\"Absinthe Jellies\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Absinthe-Jellies-300x300.png\" alt=\"Absinthe Jellies\" width=\"300\" height=\"300\">\u003c/a>I entered this joyous season with a couple of heart-chilling stories I wanted to share with the world and some fun recipes to match.\u003c/p>\n\u003cp>Unfortunately, the point driven home to me for the Holidays was that my capacity for coming up with interesting ideas is not always paired with the culinary talent for bringing them to fruition: the pot pie recipe I threw myself into wound up being thrown in the garbage, the Salted Carmelite nun candies I wanted to give out for Christmas looked warped and depressed in their nasty looking habits. I dare not go on. I will say that even my ability to fix myself a bowl of cereal with confidence was suspect.\u003c/p>\n\u003cp>It was enough to drive a person to drink.\u003c/p>\n\u003cp>Fortunately, I recalled the eternal wisdom of the great Maria von Trapp who once said to her flock, \"Wenn der Herr eine Tür schließt, irgendwo Er öffnet ein Fenster,\" which roughly translates (and I do mean roughly) to \"When the Lord closes the door on your edible nun idea, somewhere he opens a window.\"\u003c/p>\n\u003cp>As luck would have it, that window happened to shine a divine light upon my liquor shelf. Even more fortunate was the fact that I happened to be browsing the internet reading up on Tom Lehrer, the great mid-20th Century composer of such songs as \"Poisoning Pigeons in The Park\" and \"The Masochism Tango.\" It was if by some unseen force that I was willed to read the Wikipedia passage that mentioned Professor Lehrer's (spurious) claim to have invented the Jell-O shot as a way to circumvent alcohol restrictions while working at Los Alamos Labs in New Mexico.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And, just like that, faith in my cooking abilities was restored like a Christmas miracle. Or maybe it was just the booze talking.\u003c/p>\n\u003cp>Whatever the case, it is thanks to Maria von Trapp, God, Tom Lehrer, and that bottle of absinthe collecting dust on my liquor shelf that I am able to bring you a recipe that is sure to please (and thoroughly sozzle) your loved ones, just in time for the Holidays.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Absinthe Jellies\u003c/strong>\u003c/p>\n\u003cp>These jellies are not for children, which is a good thing because in all likelihood, they would not like them. They are what they are, which is incredibly alcoholic. 110 proof. Please serve, suck, and chew them responsibly.\u003c/p>\n\u003cp>Makes enough to summon a legion of green fairies for you and all of your adult loved ones.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3 cups of water\u003c/li>\n\u003cli>8 (1/4 ounce) packets of unflavored gelatin\u003c/li>\n\u003cli>1 cup of granulated sugar\u003c/li>\n\u003cli>2 1/2 cups of absinthe\u003c/li>\n\u003cli>2 drops of green food coloring (this is not entirely necessary, but it does make them more appealing)\u003c/li>\n\u003cli>Plenty more granulated sugar for coating.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pour the water into a medium saucepan and sprinkle the gelatin evenly over the surface. Leave unmolested for about five minutes, until the gelatin softens. Add one cup of sugar and whisk to combine.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp> \u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Over low heat, stir the mixture with a rubber spatula, scraping down the sides of the pan as necessary until the sugar and gelatin are fully dissolved. It will take about 8 minutes to attain this state. Whatever you do, DO NOT BOIL. DO NOT EVEN SIMMER or the gelatin will not set properly and you will have wasted a lot of very expensive liquor, which is a crime in every state except Nevada.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp> \u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Remove your pan of gelatin from the heat, add the absinthe and food coloring, then stir until all is well combined. If there is extra absinthe left in your absinthe bottle, wait until you have finished preparing this recipe until you drink it. Otherwise, I cannot claim responsibility for what happens.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp> \u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Place an 8x8\" Pyrex baking dish onto a small baking sheet or tray that will fit such a thing, then pour your gelatin into the Pyrex dish. Place in your refrigerator to allow the near-liquid goo to cool and firm-- at least 2 hours or, better yet, over night. There is no need to cover your gelatin unless you also have left items such as creamed herring or durian fruit uncovered in the same refrigerator.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp> \u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To release your gelatin from its Pyrex confines, dip the container into hot water and (starting from the number one) count to the number seven. After you have wiped the bottom and sides of the Pyrex, place a small cutting board over the top of the container and quickly flip it upside down. The gelatin should now be released on its own recognizance. If it does not, repeat the t water trick and try again. Return the now-freed gelatin (still on the cutting board) to the refrigerator for a few minutes to the top and sides to re-firm themselves if necessary. Remove them only when you are ready to cut and serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp> \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Absinthe-Butt-Plug.png\">\u003cimg class=\"alignright size-medium wp-image-53421\" title=\"Absinthe Butt Plug\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Absinthe-Butt-Plug-300x300.png\" alt=\"\" width=\"300\" height=\"300\">\u003c/a>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Slice the gelatin into any size you wish. If you have made the error of pouring some of the gelatin into an ice cream soda glass, thinking that it might make for an amusing Christmas Tree-like shape, think again. You will end up with something that looks like an advanced-level sex toy (see: photo on right). Small one-to-two bite squares are ideal and much less disturbing to friends and family.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp> \u003c/p>\n\u003col>\n\u003cli>When you have sliced the gelatin into cubes, roll them in sugar, shaking off the excess. Serve immediately* to people you would like to see very drunk. If you decide against rolling them in sugar, they will not weep, but remain miraculously stable. However, they won't be as sweet. Do with them what you will.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>*When I say \"immediately,\" I mean \"immediately.\" These jellies are so laden with alcohol that the will begin to weep if left unattended without refrigeration which, coincidentally, is what the angels will do on your behalf if you eat too many of them. Should this occur (the weeping of the jellies, not the angels), re-roll them again in sugar before serving seconds.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Apple Crumb Cake: A Naughty Version of the Nice",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/2012-11-10-apple-crumb-cake-62.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/2012-11-10-apple-crumb-cake-62.jpg\" alt=\"Apple Crumb Cake\" title=\"Apple Crumb Cake\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-52126\">\u003c/a>\u003cbr>\n\u003cem>Apple Crumb Cake\u003c/em>\u003c/p>\n\u003cp>I first tasted this \u003cstrong>apple cake\u003c/strong> at a lovely brunch my friend, Leslie, hosted about a year ago. It was a simple, satisfying cake, full of juicy chunks of apples, warm spices, and a bit of crunch on the surface and around the edges. As I helped myself to a second serving, I grilled Leslie for the details and she promised it was silly easy -- a one bowl affair that didn’t even require a mixer. Sold. \u003c/p>\n\u003cp>Leslie’s apple cake is awesome as is. I made minor tweaks to it, cutting down a bit of the sugar and swapping in olive oil for the light vegetable oil. This cake feels wholesome. The kind of breakfast cake or snacking cake I could whip up on a whim and eat without feeling guilty. \u003c/p>\n\u003cp>Sometimes though, times call for something...well, a little less wholesome. Sorry Les, I got nasty with this apple cake. I added two sticks of butter and layered it with thick swaths of decadent New York-style crumb topping. I know, I’m a depraved soul. Forgive me. Or, um...thank me. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/2012-11-10-apple-crumb-cake-25.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/2012-11-10-apple-crumb-cake-25.jpg\" alt=\"Bring on the crumb\" title=\"Bring on the crumb\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-52123\">\u003c/a>\u003cbr>\n\u003cem>Bring on the crumb\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The inspiration for the crumb topping comes from one of my favorite baking blogs, \u003ca href=\"http://www.culinaryconcoctionsbypeabody.com/2010/07/13/baker-superiority-complex/\">Culinary Concoctions by Peabody\u003c/a>. Peabody and I met on a press trip over \u003ca href=\"http://lickmyspoon.com/events/harry-david-the-people-behind-the-pears/\">Harry & David pears\u003c/a> and I immediately respected her immodest use of butter. Peabody didn’t let me down, and indeed I found what I was looking for on her site. A thick, cakey, swoon-inducing crumb topping, the kind you find perched on top of old fashioned crumb cakes or crumb cake doughnuts, the kind that those Hostess Crumb Cakes never have enough of. \u003c/p>\n\u003cp>And then I had another brilliant idea. What’s better than crumb topping? Well, three layers of crumb topping, of course. Why be stingy with the good stuff?\u003c/p>\n\u003cp>The best part is, this is still a pretty low-maintenance cake. It basically requires three main steps:\u003c/p>\n\u003cp>\u003cstrong>#1: Make the crumb topping\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/2012-11-10-apple-crumb-cake-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/2012-11-10-apple-crumb-cake-7.jpg\" alt=\"New York Style Crumb Topping\" title=\"New York Style Crumb Topping\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-52122\">\u003c/a>\u003cbr>\n\u003cem>New York Style Crumb Topping\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>#2: Make the apple cake batter\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/2012-11-10-apple-crumb-cake-64.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/2012-11-10-apple-crumb-cake-64.jpg\" alt=\"Apple cake batter\" title=\"Apple cake batter\" width=\"375\" height=\"500\" class=\"alignnone size-full wp-image-52128\">\u003c/a>\u003cbr>\n\u003cem>Apple cake batter\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>#3: Layer it all together: crumb, apples, crumb, apples, crumb.\u003c/strong> \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/2012-11-10-apple-crumb-cake-65.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/2012-11-10-apple-crumb-cake-65.jpg\" alt=\"Layers of goodness\" title=\"Layers of goodness\" width=\"373\" height=\"500\" class=\"alignnone size-full wp-image-52129\">\u003c/a>\u003cbr>\n\u003cem>Layers of goodness\u003c/em>\u003c/p>\n\u003cp>Really though, when all is said and done, you kind of lose track of where the crumb layers end and where the apple cake starts, and it all becomes one heavenly morsel. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/2012-11-10-apple-crumb-cake-53.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/2012-11-10-apple-crumb-cake-53.jpg\" alt=\"apple crumb cake\" title=\"apple crumb cake\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-52124\">\u003c/a>\u003cbr>\n\u003cem>Heaven\u003c/em>\u003c/p>\n\u003cp>This \u003cstrong>Apple Crumb Cake\u003c/strong> is simply out of this world. It has a comforting heft to it. It will remind you of apple picking and old fashioned doughnut shops. The cake on its own is wonderful, but the crumb topping just pushes it over the edge.\u003c/p>\n\u003cp>And, think of it this way...you now have a naughty \u003cem>and\u003c/em> nice version to choose from!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/2012-11-10-apple-crumb-cake-63.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/2012-11-10-apple-crumb-cake-63.jpg\" alt=\"Apple Crumb Cake with Glaze\" title=\"Apple Crumb Cake with Glaze\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-52127\">\u003c/a>\u003cbr>\n\u003cem>Apple Crumb Cake with Glaze\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Apple Crumb Cake\u003c/strong>\u003cbr>\n\u003cem>This is officially my new favorite coffee/breakfast/snack/anytime cake. It has a comforting heft to it. It will remind you of apple picking and old fashioned donut shops. The cake on its own is wonderful, but the crumb topping makes it swoon-worthy. You will eat every last crumb. Promise.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 1 hour\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour, 30 minutes\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 8-10 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For the Apple Cake:\u003c/em>\u003c/strong>\u003cbr>\n1 1/2 cups granulated sugar\u003cbr>\n1 1/4 cup olive oil\u003cbr>\n2 eggs\u003cbr>\n3 cups flour\u003cbr>\n1 tsp baking soda\u003cbr>\n1 tsp salt\u003cbr>\n2 tsp cinnamon\u003cbr>\n2 medium apples, peeled, cored, and diced (about 3 cups) – I used 1 Granny Smith and 1 Honeycrisp\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For the Crumb Topping and Layers:\u003c/em>\u003c/strong>\u003cbr>\n2/3 cup granulated sugar\u003cbr>\n2/3 cup brown sugar\u003cbr>\n1 1/2 tsp. ground cinnamon\u003cbr>\n1/2 teaspoon kosher salt\u003cbr>\n1 cup (2 sticks) unsalted butter, melted and still warm\u003cbr>\n3 1/2 cups cake flour *\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 350 F.\u003c/li>\n\u003cli>\u003cstrong>\u003cem>Make the crumb topping:\u003c/em>\u003c/strong> Whisk sugars, cinnamon, salt, and butter in a medium bowl to combine. Add cake flour and stir with a spatula or spoon until the mixture resembles thick crumbles; set aside to cool to room temperature, 10-15 minutes.\u003c/li>\n\u003cli>\u003cstrong>\u003cem>Make the apple cake batter:\u003c/em>\u003c/strong> Put all ingredients in one large bowl. Mix with your hands, gently, but thoroughly (do not use a spoon or mixer).\u003c/li>\n\u003cli>\u003cstrong>\u003cem>Assemble:\u003c/em>\u003c/strong> Lightly grease your bundt pan (or 9x13 pan). Now layer your crumb topping and apple cake mixture. Start with a bottom layer of a third of the crumb mixture, then half of the batter, second third of the crumbs, remaining half of the batter, and finally, the last of the crumbs.\u003c/li>\n\u003cli>Bake for 1 hour. Test that it’s done by inserting a knife or skewer. If it comes out clean it’s done. Loosen the edges with the edge of a knife and invert the cake onto your serving plate to cool.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cem>Cook’s Note: I think that this cake is plenty sweet as it is, but if you are looking to bring this over the edge on the presentation and indulgence front, feel free to drizzle on some powdered sugar icing after the cake has fully cooled. Recipe for the glaze below for your sweet tooth pleasure: \u003c/em> \u003c/p>\n\u003cp>\u003cstrong>\u003cem>Powdered Sugar Icing (aka White Fondant Glaze)\u003c/em>\u003c/strong>\u003cbr>\n\u003cem>Recipe from The Bread Baker’s Apprentice by Peter Reinhart.\u003c/em>\u003c/p>\n\u003cp>4 cups powdered sugar\u003cbr>\n6 tablespoons (or up to 1/2 cup) warm milk\u003cbr>\n1 teaspoon vanilla\u003c/p>\n\u003cp>Sift 4 cups of powdered sugar into a bowl. Slowly add 6 tablespoons to 1/2 cup of warm milk, briskly whisking until all the sugar is dissolved. Only add as much milk as is needed to make a thick, smooth paste. Whisk in the vanilla. \u003c/p>\n\u003cp>\u003cem>* If you don’t have cake flour, you can substitute using this handy formula:\u003cbr>\n1 cup AP flour – 2 tablespoons AP flour + 2 tablespoons corn starch = 1 cup cake flour.\u003cbr>\nBe sure to sift everything well, 3-4 times, before using.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/2012-11-10-apple-crumb-cake-59.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/2012-11-10-apple-crumb-cake-59.jpg\" alt=\"Apple Crumb Cake\" title=\"Apple Crumb Cake\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-52125\">\u003c/a>\u003cbr>\n\u003cem>Apple Crumb Cake: Naughty.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/2012-11-10-apple-crumb-cake-62.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/2012-11-10-apple-crumb-cake-62.jpg\" alt=\"Apple Crumb Cake\" title=\"Apple Crumb Cake\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-52126\">\u003c/a>\u003cbr>\n\u003cem>Apple Crumb Cake\u003c/em>\u003c/p>\n\u003cp>I first tasted this \u003cstrong>apple cake\u003c/strong> at a lovely brunch my friend, Leslie, hosted about a year ago. It was a simple, satisfying cake, full of juicy chunks of apples, warm spices, and a bit of crunch on the surface and around the edges. As I helped myself to a second serving, I grilled Leslie for the details and she promised it was silly easy -- a one bowl affair that didn’t even require a mixer. Sold. \u003c/p>\n\u003cp>Leslie’s apple cake is awesome as is. I made minor tweaks to it, cutting down a bit of the sugar and swapping in olive oil for the light vegetable oil. This cake feels wholesome. The kind of breakfast cake or snacking cake I could whip up on a whim and eat without feeling guilty. \u003c/p>\n\u003cp>Sometimes though, times call for something...well, a little less wholesome. Sorry Les, I got nasty with this apple cake. I added two sticks of butter and layered it with thick swaths of decadent New York-style crumb topping. I know, I’m a depraved soul. Forgive me. Or, um...thank me. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/2012-11-10-apple-crumb-cake-25.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/2012-11-10-apple-crumb-cake-25.jpg\" alt=\"Bring on the crumb\" title=\"Bring on the crumb\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-52123\">\u003c/a>\u003cbr>\n\u003cem>Bring on the crumb\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The inspiration for the crumb topping comes from one of my favorite baking blogs, \u003ca href=\"http://www.culinaryconcoctionsbypeabody.com/2010/07/13/baker-superiority-complex/\">Culinary Concoctions by Peabody\u003c/a>. Peabody and I met on a press trip over \u003ca href=\"http://lickmyspoon.com/events/harry-david-the-people-behind-the-pears/\">Harry & David pears\u003c/a> and I immediately respected her immodest use of butter. Peabody didn’t let me down, and indeed I found what I was looking for on her site. A thick, cakey, swoon-inducing crumb topping, the kind you find perched on top of old fashioned crumb cakes or crumb cake doughnuts, the kind that those Hostess Crumb Cakes never have enough of. \u003c/p>\n\u003cp>And then I had another brilliant idea. What’s better than crumb topping? Well, three layers of crumb topping, of course. Why be stingy with the good stuff?\u003c/p>\n\u003cp>The best part is, this is still a pretty low-maintenance cake. It basically requires three main steps:\u003c/p>\n\u003cp>\u003cstrong>#1: Make the crumb topping\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/2012-11-10-apple-crumb-cake-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/2012-11-10-apple-crumb-cake-7.jpg\" alt=\"New York Style Crumb Topping\" title=\"New York Style Crumb Topping\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-52122\">\u003c/a>\u003cbr>\n\u003cem>New York Style Crumb Topping\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>#2: Make the apple cake batter\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/2012-11-10-apple-crumb-cake-64.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/2012-11-10-apple-crumb-cake-64.jpg\" alt=\"Apple cake batter\" title=\"Apple cake batter\" width=\"375\" height=\"500\" class=\"alignnone size-full wp-image-52128\">\u003c/a>\u003cbr>\n\u003cem>Apple cake batter\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>#3: Layer it all together: crumb, apples, crumb, apples, crumb.\u003c/strong> \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/2012-11-10-apple-crumb-cake-65.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/2012-11-10-apple-crumb-cake-65.jpg\" alt=\"Layers of goodness\" title=\"Layers of goodness\" width=\"373\" height=\"500\" class=\"alignnone size-full wp-image-52129\">\u003c/a>\u003cbr>\n\u003cem>Layers of goodness\u003c/em>\u003c/p>\n\u003cp>Really though, when all is said and done, you kind of lose track of where the crumb layers end and where the apple cake starts, and it all becomes one heavenly morsel. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/2012-11-10-apple-crumb-cake-53.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/2012-11-10-apple-crumb-cake-53.jpg\" alt=\"apple crumb cake\" title=\"apple crumb cake\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-52124\">\u003c/a>\u003cbr>\n\u003cem>Heaven\u003c/em>\u003c/p>\n\u003cp>This \u003cstrong>Apple Crumb Cake\u003c/strong> is simply out of this world. It has a comforting heft to it. It will remind you of apple picking and old fashioned doughnut shops. The cake on its own is wonderful, but the crumb topping just pushes it over the edge.\u003c/p>\n\u003cp>And, think of it this way...you now have a naughty \u003cem>and\u003c/em> nice version to choose from!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/2012-11-10-apple-crumb-cake-63.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/2012-11-10-apple-crumb-cake-63.jpg\" alt=\"Apple Crumb Cake with Glaze\" title=\"Apple Crumb Cake with Glaze\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-52127\">\u003c/a>\u003cbr>\n\u003cem>Apple Crumb Cake with Glaze\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Apple Crumb Cake\u003c/strong>\u003cbr>\n\u003cem>This is officially my new favorite coffee/breakfast/snack/anytime cake. It has a comforting heft to it. It will remind you of apple picking and old fashioned donut shops. The cake on its own is wonderful, but the crumb topping makes it swoon-worthy. You will eat every last crumb. Promise.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 1 hour\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour, 30 minutes\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 8-10 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For the Apple Cake:\u003c/em>\u003c/strong>\u003cbr>\n1 1/2 cups granulated sugar\u003cbr>\n1 1/4 cup olive oil\u003cbr>\n2 eggs\u003cbr>\n3 cups flour\u003cbr>\n1 tsp baking soda\u003cbr>\n1 tsp salt\u003cbr>\n2 tsp cinnamon\u003cbr>\n2 medium apples, peeled, cored, and diced (about 3 cups) – I used 1 Granny Smith and 1 Honeycrisp\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For the Crumb Topping and Layers:\u003c/em>\u003c/strong>\u003cbr>\n2/3 cup granulated sugar\u003cbr>\n2/3 cup brown sugar\u003cbr>\n1 1/2 tsp. ground cinnamon\u003cbr>\n1/2 teaspoon kosher salt\u003cbr>\n1 cup (2 sticks) unsalted butter, melted and still warm\u003cbr>\n3 1/2 cups cake flour *\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 350 F.\u003c/li>\n\u003cli>\u003cstrong>\u003cem>Make the crumb topping:\u003c/em>\u003c/strong> Whisk sugars, cinnamon, salt, and butter in a medium bowl to combine. Add cake flour and stir with a spatula or spoon until the mixture resembles thick crumbles; set aside to cool to room temperature, 10-15 minutes.\u003c/li>\n\u003cli>\u003cstrong>\u003cem>Make the apple cake batter:\u003c/em>\u003c/strong> Put all ingredients in one large bowl. Mix with your hands, gently, but thoroughly (do not use a spoon or mixer).\u003c/li>\n\u003cli>\u003cstrong>\u003cem>Assemble:\u003c/em>\u003c/strong> Lightly grease your bundt pan (or 9x13 pan). Now layer your crumb topping and apple cake mixture. Start with a bottom layer of a third of the crumb mixture, then half of the batter, second third of the crumbs, remaining half of the batter, and finally, the last of the crumbs.\u003c/li>\n\u003cli>Bake for 1 hour. Test that it’s done by inserting a knife or skewer. If it comes out clean it’s done. Loosen the edges with the edge of a knife and invert the cake onto your serving plate to cool.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cem>Cook’s Note: I think that this cake is plenty sweet as it is, but if you are looking to bring this over the edge on the presentation and indulgence front, feel free to drizzle on some powdered sugar icing after the cake has fully cooled. Recipe for the glaze below for your sweet tooth pleasure: \u003c/em> \u003c/p>\n\u003cp>\u003cstrong>\u003cem>Powdered Sugar Icing (aka White Fondant Glaze)\u003c/em>\u003c/strong>\u003cbr>\n\u003cem>Recipe from The Bread Baker’s Apprentice by Peter Reinhart.\u003c/em>\u003c/p>\n\u003cp>4 cups powdered sugar\u003cbr>\n6 tablespoons (or up to 1/2 cup) warm milk\u003cbr>\n1 teaspoon vanilla\u003c/p>\n\u003cp>Sift 4 cups of powdered sugar into a bowl. Slowly add 6 tablespoons to 1/2 cup of warm milk, briskly whisking until all the sugar is dissolved. Only add as much milk as is needed to make a thick, smooth paste. Whisk in the vanilla. \u003c/p>\n\u003cp>\u003cem>* If you don’t have cake flour, you can substitute using this handy formula:\u003cbr>\n1 cup AP flour – 2 tablespoons AP flour + 2 tablespoons corn starch = 1 cup cake flour.\u003cbr>\nBe sure to sift everything well, 3-4 times, before using.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/2012-11-10-apple-crumb-cake-59.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/2012-11-10-apple-crumb-cake-59.jpg\" alt=\"Apple Crumb Cake\" title=\"Apple Crumb Cake\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-52125\">\u003c/a>\u003cbr>\n\u003cem>Apple Crumb Cake: Naughty.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cranberry & Rosemary White \"Christmas\" Sangria",
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"content": "\u003cp>I love a seasonal sangria. The way I see it, it's just another wine pairing. Right? Since it is Christmas time, I wanted this one to not only resemble the holiday flavors but also the colors. If you ask me, it is simply beautiful. But please tell me what you think of it in the comment section.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7964.jpg\">\u003cimg class=\"alignnone size-full wp-image-53242\" title=\"Rosemary Cranberry White Sangria\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7964.jpg\" alt=\"Rosemary Cranberry White Sangria\" width=\"500\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Cranberry & Rosemary White Sangria\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 apples, granny smith and a braeburn\u003c/li>\n\u003cli>1 heaping cup of fresh cranberries\u003c/li>\n\u003cli>1 large sprig of fresh rosemary, extra for garnish\u003c/li>\n\u003cli>1 bottle of Pinot Grigio\u003c/li>\n\u003cli>1/2 cup of white grape juice\u003c/li>\n\u003cli>1/4 cup of sugar, more for garnish\u003c/li>\n\u003cli>1 can of club soda\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1. Sangria is a fairly simple recipe. It's pretty much chop, pour, stir, get drunk, and wake up next to someone you don't know. The real work is in the wine selection and choosing which fruit to use. It is Christmas time so I was craving a cranberry sangria. In fact, I been craving cranberries all month. Did you see my \u003ca title=\"Boozy & Baked Cranberry Sauce\" href=\"http://cookingstoned.tv/recipe/boozy-baked-cranberry-sauce/\">Boozy Cranberries\u003c/a> or the \u003ca title=\"Roasted Cranberry & Brie Grilled Cheese\" href=\"http://ww2.kqed.org/bayareabites/2012/12/28/roasted-cranberry-brie-grilled-cheese/\">Cranberry Grilled Cheese\u003c/a> I made?\u003c/p>\n\u003cp>[contextly_sidebar id=\"duHPt43jfl77VsgTmVqrkYCFUJpDhmKG\"]2. You need to chop up the apples, I prefer them in small cubes so you can easily snack on them while enjoying your sangria, or as I like to call it...dinner. I mean, it has food in it so that counts, right?\u003c/p>\n\u003cp>3. I try to use good wine for my sangria. I am sure many winemakers would scoff at the suggestion but good wine makes good sangria. Crappy wine makes good sangria too, you just have to add a lot more to it. I prefer to let the wine shine through too. Oh, a little secret...the advantage to using good wine is that you can pour yourself a glass of it while assembling this recipe and it won't suck.\u003c/p>\n\u003cp>4. In a large pitcher, combine all of the ingredients.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7908.jpg\">\u003cimg class=\"alignnone size-full wp-image-53240\" title=\"Cranberry Fruit Sangria\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7908.jpg\" alt=\"Cranberry Fruit Sangria\" width=\"500\">\u003c/a>\u003c/p>\n\u003cp>5. Mix it well, so that the sugar fully dissolves.\u003c/p>\n\u003cp>6. Place the pitcher in the refrigerator to chill. During this time the sugar will fully dissolve and the rosemary will infuse your sangria. If you are wondering why I chose rosemary for this, well, it's because I like my sangria's sweet. But I really dislike the sweetness to linger. So by adding rosemary, it kind of cuts the sweetness down on the finish making it much more enjoyable.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7880.jpg\">\u003cimg class=\"alignnone size-full wp-image-53239\" title=\"Candied Rosemary\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7880.jpg\" alt=\"Candied Rosemary\" width=\"500\">\u003c/a>\u003c/p>\n\u003cp>7. While that chills, let's make the garnish for this drink. I am not really into fancy garnish, personally. And this is far from one. But it is a Christmas drink and I figured if the rosemary could look like it was covered in snow, how effing Martha Stewart is that? To do this, simple place about 1/2 cup of granulated sugar in a shallow bowl. Lightly wet the rosemary and then give it a good shake to remove any excess water. Then roll the sprigs in the sugar until they are coated as you please. Gorgeous, right?\u003c/p>\n\u003cp>8. Once the pitcher has chilled for about an hour, it should be ready to serve. How amazing does this look? I hope you tripled the recipe and please invite me over if you did!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7947.jpg\">\u003cimg class=\"alignnone size-full wp-image-53241\" title=\"Rosemary Cranberry White Sangria\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7947.jpg\" alt=\"Rosemary Cranberry White Sangria\" width=\"500\">\u003c/a>\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_7989.jpg\">\u003cimg class=\"alignnone size-full wp-image-53243\" title=\"Rosemary Cranberry White Sangria\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7989.jpg\" alt=\"Rosemary Cranberry White Sangria\" width=\"500\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "Who doesn't love a seasonal sangria? The way I see it, it's just another wine pairing. Right? Since it is Christmas time, I wanted this one to not only resemble the holiday flavors but also the colors. If you ask me, it is simply beautiful. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I love a seasonal sangria. The way I see it, it's just another wine pairing. Right? Since it is Christmas time, I wanted this one to not only resemble the holiday flavors but also the colors. If you ask me, it is simply beautiful. But please tell me what you think of it in the comment section.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7964.jpg\">\u003cimg class=\"alignnone size-full wp-image-53242\" title=\"Rosemary Cranberry White Sangria\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7964.jpg\" alt=\"Rosemary Cranberry White Sangria\" width=\"500\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Cranberry & Rosemary White Sangria\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 apples, granny smith and a braeburn\u003c/li>\n\u003cli>1 heaping cup of fresh cranberries\u003c/li>\n\u003cli>1 large sprig of fresh rosemary, extra for garnish\u003c/li>\n\u003cli>1 bottle of Pinot Grigio\u003c/li>\n\u003cli>1/2 cup of white grape juice\u003c/li>\n\u003cli>1/4 cup of sugar, more for garnish\u003c/li>\n\u003cli>1 can of club soda\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1. Sangria is a fairly simple recipe. It's pretty much chop, pour, stir, get drunk, and wake up next to someone you don't know. The real work is in the wine selection and choosing which fruit to use. It is Christmas time so I was craving a cranberry sangria. In fact, I been craving cranberries all month. Did you see my \u003ca title=\"Boozy & Baked Cranberry Sauce\" href=\"http://cookingstoned.tv/recipe/boozy-baked-cranberry-sauce/\">Boozy Cranberries\u003c/a> or the \u003ca title=\"Roasted Cranberry & Brie Grilled Cheese\" href=\"http://ww2.kqed.org/bayareabites/2012/12/28/roasted-cranberry-brie-grilled-cheese/\">Cranberry Grilled Cheese\u003c/a> I made?\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>2. You need to chop up the apples, I prefer them in small cubes so you can easily snack on them while enjoying your sangria, or as I like to call it...dinner. I mean, it has food in it so that counts, right?\u003c/p>\n\u003cp>3. I try to use good wine for my sangria. I am sure many winemakers would scoff at the suggestion but good wine makes good sangria. Crappy wine makes good sangria too, you just have to add a lot more to it. I prefer to let the wine shine through too. Oh, a little secret...the advantage to using good wine is that you can pour yourself a glass of it while assembling this recipe and it won't suck.\u003c/p>\n\u003cp>4. In a large pitcher, combine all of the ingredients.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7908.jpg\">\u003cimg class=\"alignnone size-full wp-image-53240\" title=\"Cranberry Fruit Sangria\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7908.jpg\" alt=\"Cranberry Fruit Sangria\" width=\"500\">\u003c/a>\u003c/p>\n\u003cp>5. Mix it well, so that the sugar fully dissolves.\u003c/p>\n\u003cp>6. Place the pitcher in the refrigerator to chill. During this time the sugar will fully dissolve and the rosemary will infuse your sangria. If you are wondering why I chose rosemary for this, well, it's because I like my sangria's sweet. But I really dislike the sweetness to linger. So by adding rosemary, it kind of cuts the sweetness down on the finish making it much more enjoyable.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7880.jpg\">\u003cimg class=\"alignnone size-full wp-image-53239\" title=\"Candied Rosemary\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7880.jpg\" alt=\"Candied Rosemary\" width=\"500\">\u003c/a>\u003c/p>\n\u003cp>7. While that chills, let's make the garnish for this drink. I am not really into fancy garnish, personally. And this is far from one. But it is a Christmas drink and I figured if the rosemary could look like it was covered in snow, how effing Martha Stewart is that? To do this, simple place about 1/2 cup of granulated sugar in a shallow bowl. Lightly wet the rosemary and then give it a good shake to remove any excess water. Then roll the sprigs in the sugar until they are coated as you please. Gorgeous, right?\u003c/p>\n\u003cp>8. Once the pitcher has chilled for about an hour, it should be ready to serve. How amazing does this look? I hope you tripled the recipe and please invite me over if you did!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7947.jpg\">\u003cimg class=\"alignnone size-full wp-image-53241\" title=\"Rosemary Cranberry White Sangria\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7947.jpg\" alt=\"Rosemary Cranberry White Sangria\" width=\"500\">\u003c/a>\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_7989.jpg\">\u003cimg class=\"alignnone size-full wp-image-53243\" title=\"Rosemary Cranberry White Sangria\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7989.jpg\" alt=\"Rosemary Cranberry White Sangria\" width=\"500\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Gooey White Cheddar and Cranberry Dip",
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"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",
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"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!",
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"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!",
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"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>",
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"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>",
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"disqusTitle": "A Gluten-Free Holiday Table",
"title": "A Gluten-Free Holiday Table",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holiday-table-nicole-spiridakis.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holiday-table-nicole-spiridakis.jpg\" alt=\"Dining table set for the holidays with linens, candlesticks, clementines and gourds. Photo: Nicole Spiridakis for NPR\" title=\"A dining table set for the holidays with linens, candlesticks, clementines and gourds. Photo: Nicole Spiridakis for NPR\" width=\"560\" class=\"alignnone size-full wp-image-53043\">\u003c/a>\u003c/p>\n\u003cp>Post and Photos by \u003ca href=\"http://www.cucinanicolina.com/\">Nicole Spiridakis\u003c/a>, NPR's \u003ca href=\"http://www.npr.org/2012/12/18/167544018/a-gluten-free-holiday-table\">Kitchen Window\u003c/a> (12/19/12)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#hummus\">Sweet Potato Hummus\u003c/a>, \u003ca href=\"#soup\">Pumpkin-Leek Soup With Coconut Milk\u003c/a>, \u003ca href=\"#muffins\">Corn Muffins With Sage And Corn\u003c/a>, \u003ca href=\"#squash\">Acorn Squash Stuffed With Wild Rice And Apples\u003c/a>, \u003ca href=\"#gratin\">Kale-Chard Gratin\u003c/a>, \u003ca href=\"#sprouts\">Roasted Brussels Sprouts With Greek Yogurt-Lemon Sauce\u003c/a> and \u003ca href=\"#pie\">Chocolate Cream Pie\u003c/a>\u003c/p>\n\u003cp>My family's holiday traditions are simple but consistent: Wake up Christmas morning, drink lots of coffee, eat a good breakfast, and wish each other happy happy. If the weather is nice, we postpone the present opening and pile into the car to head directly to the beach for a walk — a sunny December day along the Northern California coast is something to celebrate. Later, we cook a delicious dinner and sit around the table with a fire glowing in the fireplace nearby.\u003c/p>\n\u003cp>Simple, yes, but in these waning days of 2012 there is infinite comfort in the familiar. There are the redwoods still standing tall in the backyard; there is my ritual cup of hot chocolate (the only time I drink it); there is my brother yawning and grinning; there are big bowls of citrus fruit; and there are the neighbor's cats creeping over the doorstep.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And there is, inevitably, the discussion about what to cook for the holiday meal.\u003c/p>\n\u003cp>A few caveats: I don't eat meat, my dad hews to a low-cholesterol diet, my sister-in-law avoids gluten. My brother is generally happy with most things, as long as the meal involves a lot of vegetables and perhaps lamb. My mom and my husband have very few food aversions. Fortunately, despite our specific needs, we are a fairly easygoing bunch as long as the white wine is cold and there's some sort of decadent dessert following dinner.\u003c/p>\n\u003cp>Still, it requires some forethought. To that end, the vegetarian entree is often marinated and sauteed portobello mushroom \"steaks,\" or a rich and creamy risotto. Potatoes may be roasted with olive oil instead of mashed with butter in a nod to a healthier lifestyle. And with just a little bit of extra effort, it's possible to eliminate gluten altogether.\u003c/p>\n\u003cp>As a vegetarian, I am very conscious of the reality that not everyone can eat everything. When I cook I try to be aware of dietary concerns and needs. I also keep an eye on the health factor. This typically means incorporating lots of seasonal vegetables in high quantities, using whole ingredients and relying on fresh flavors to keep my dishes interesting.\u003c/p>\n\u003cp>Making good use of vegetables and simple ingredients is key to the gluten-free holiday table. In the recipes below, I've attempted to give options for a complete, gluten-free holiday dinner from start to finish, and which I firmly believe will appeal to those who need to avoid gluten as well as those who can tolerate it. Where applicable I've included substitutions for those who also cannot eat dairy.\u003c/p>\n\u003cp>Pumpkin leek soup served with sage-laced corn muffins starts things off on a satisfyingly seasonal note. Roasted acorn squash stuffed with a wild rice mixture that also includes apples and dried cranberries is a hearty and satisfying — and, dare I argue, quite beautiful — naturally gluten-free and vegan main dish (of course, a more traditional roast also can be cooked without a speck of flour). And a smooth, silky chocolate cream pie with a toasted hazelnut-cocoa crust slips down all too quickly to flourlessly complete the repast.\u003c/p>\n\u003cblockquote>\u003cp>Dealing with varied dietary restrictions may initially seem daunting and can add yet another complication to this glorious yet hectic season. Don't fret. Keep it simple, keep it fresh, and keep it real.\u003c/p>\u003c/blockquote>\n\u003cp>While my family's holiday traditions may seem distinctly Californian — anchored by that beach trip and clementines that perfume the kitchen — I'd bet that regardless of geography, what we so eagerly anticipate is gathering together to eat and be merry (that and a few presents given and received). It is perhaps the most consistent and enduring holiday tradition.\u003c/p>\n\u003cp>This year I'm hoping for sun along the Pacific — really the only present I could ask for — and a long evening around the table with my nearest and dearest. Also, that chocolate cream pie. Gluten-free or no, it's the perfect way to toast the season.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"hummus\">\u003c/a>Recipe: Sweet Potato Hummus\u003c/h3>\n\u003cp>\u003cem>This is a riff on a hummus I came across years ago on food writer Kim O'Donnel's erstwhile food blog, A Mighty Appetite, for \u003c/em>The Washington Post\u003cem>. I dearly love to make it during the holidays. Sweet potatoes stand in for chickpeas in a thick dip that is delicious served with apple slices or gluten-free rice crackers. \u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidayhummus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidayhummus.jpg\" alt=\"Sweet Potato Hummus\" title=\"Sweet Potato Hummus\" width=\"300\" height=\"224\" class=\"alignnone size-full wp-image-53045\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Makes 2 cups\u003c/em>\u003c/p>\n\u003cp>2 large sweet potatoes, peeled and cut into 1-inch pieces\u003c/p>\n\u003cp>1 medium yellow onion, peeled and quartered\u003c/p>\n\u003cp>4 cloves garlic, with skins on\u003c/p>\n\u003cp>1 tablespoon olive oil\u003c/p>\n\u003cp>1/2 cup tahini\u003c/p>\n\u003cp>3 tablespoons lemon juice\u003c/p>\n\u003cp>1/2 teaspoon salt (to taste)\u003c/p>\n\u003cp>1/4 teaspoon black pepper\u003c/p>\n\u003cp>Heat oven to 400 degrees. In a large piece of tin foil, spread out sweet potato pieces, onion and garlic, and drizzle with the olive oil. Fold up into a packet and place in a baking dish. Roast about 45 minutes, or until vegetables are tender. Remove from oven, remove skins from garlic cloves, and place it all in a food processor.\u003c/p>\n\u003cp>Process the vegetables until smooth. Add tahini, lemon juice, salt and pepper, and process until a smooth paste forms. Taste for salt and add more if needed. If hummus is too thick, add a bit more lemon juice or a splash of warm water.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"soup\">\u003c/a>Recipe: Pumpkin-Leek Soup With Coconut Milk\u003c/h3>\n\u003cp>\u003cem>If you prefer butternut squash, swap a large squash for the pumpkin. It will taste equally as lovely with the coconut milk.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaysoup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaysoup.jpg\" alt=\"Pumpkin-Leek Soup With Coconut Milk\" title=\"Pumpkin-Leek Soup With Coconut Milk\" width=\"300\" height=\"256\" class=\"alignnone size-full wp-image-53048\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>1 medium-sized sugar pumpkin, or two small sugar pumpkins\u003c/p>\n\u003cp>4 leeks, thinly sliced (white part only), with green stems discarded\u003c/p>\n\u003cp>3 tablespoons olive oil\u003c/p>\n\u003cp>1 medium-sized yellow onion, chopped\u003c/p>\n\u003cp>1/4 cup dry white wine\u003c/p>\n\u003cp>1/2 teaspoon cumin\u003c/p>\n\u003cp>5 cups vegetable broth\u003c/p>\n\u003cp>1 teaspoon salt\u003c/p>\n\u003cp>Black pepper\u003c/p>\n\u003cp>1/2 teaspoon dried thyme\u003c/p>\n\u003cp>1/4 to 1/2 cup coconut milk\u003c/p>\n\u003cp>Heat oven to 400 degrees.\u003c/p>\n\u003cp>Cut pumpkin in half and scoop out seeds. Place cut side down on a baking sheet. Add three of the sliced leeks and drizzle with 1 tablespoon olive oil. Roast for 35 to 40 minutes, until pumpkin is tender. Remove from oven and let cool, then scoop out pumpkin flesh with a spoon.\u003c/p>\n\u003cp>Meanwhile, in a large pot, heat the remaining 2 tablespoons olive oil. Saute remaining leek and chopped yellow onion over medium heat about 5 minutes, until soft. Add cumin and white wine, and stir to combine.\u003c/p>\n\u003cp>Add roasted leeks, pumpkin, broth, salt, pepper and thyme. Bring to a boil, then reduce to simmer and cook about 10 minutes. With an immersion blender or in a food processor, puree the soup until it is very smooth. Just before serving, stir in the coconut milk to taste.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"muffins\">\u003c/a>Recipe: Corn Muffins With Sage And Corn\u003c/h3>\n\u003cp>\u003cem>These muffins pair beautifully with the pumpkin-leek soup, but the recipe also can be baked in a loaf pan and crumbled up to use in a cornbread dressing if you are roasting a bird and need a gluten-free stuffing option. (Note: to make dairy-free, swap soy milk for buttermilk and vegetable oil for butter.)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaymuffin_.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaymuffin_.jpg\" alt=\"Corn Muffins With Sage And Corn\" title=\"Corn Muffins With Sage And Corn\" width=\"300\" height=\"313\" class=\"alignnone size-full wp-image-53046\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Makes 1 dozen muffins\u003c/em>\u003c/p>\n\u003cp>2 cups cornmeal\u003c/p>\n\u003cp>2 teaspoons baking powder\u003c/p>\n\u003cp>1/2 teaspoon baking soda\u003c/p>\n\u003cp>1 teaspoon salt\u003c/p>\n\u003cp>4 tablespoons melted unsalted butter\u003c/p>\n\u003cp>1 large egg, beaten\u003c/p>\n\u003cp>1 cup buttermilk\u003c/p>\n\u003cp>1/4 cup honey\u003c/p>\n\u003cp>1 cup fresh or frozen corn\u003c/p>\n\u003cp>1/4 cup chopped fresh sage leaves\u003c/p>\n\u003cp>Heat oven to 350 degrees. Line a muffin tin with muffin liners.\u003c/p>\n\u003cp>Combine dry ingredients. In a separate bowl, whisk melted butter, egg, buttermilk and honey, and add to dry ingredients. Mix just until combined. Stir in corn and sage.\u003c/p>\n\u003cp>Pour into muffin tin and fill cups evenly. Bake 30 to 40 minutes, or until a tester comes out clean.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"squash\">\u003c/a>Recipe: Acorn Squash Stuffed With Wild Rice And Apples\u003c/h3>\n\u003cp>\u003cem>Chopped apples are a lovely seasonal surprise in this dish that is both gluten-free and vegan. Serve this as your vegetarian entree, or alongside a meaty main dish.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaysquash-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaysquash-.jpg\" alt=\"Acorn Squash Stuffed With Wild Rice And Apple\" title=\"Acorn Squash Stuffed With Wild Rice And Apple\" width=\"300\" height=\"224\" class=\"alignnone size-full wp-image-53050\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>2 medium acorn squash (about 1 1/2 pounds each), halved lengthwise and seeds removed\u003c/p>\n\u003cp>2 tablespoons olive oil\u003c/p>\n\u003cp>1/2 medium yellow onion, finely chopped\u003c/p>\n\u003cp>2 medium shallots, finely chopped\u003c/p>\n\u003cp>1 medium carrot, peeled and chopped\u003c/p>\n\u003cp>1 rib celery, diced\u003c/p>\n\u003cp>1 large apple, such as Fuji, peeled, cored and finely chopped\u003c/p>\n\u003cp>1 tablespoon dried thyme\u003c/p>\n\u003cp>1 teaspoon dried rosemary\u003c/p>\n\u003cp>1 1/2 cups cooked wild rice\u003c/p>\n\u003cp>1/4 cup dried cranberries, finely chopped\u003c/p>\n\u003cp>1 teaspoon salt, plus more as needed\u003c/p>\n\u003cp>1/2 teaspoon black pepper\u003c/p>\n\u003cp>Heat oven to 450 degrees.\u003c/p>\n\u003cp>Place squash cut side up on a baking sheet, brush 1 tablespoon of olive oil over the tops and insides of the squash halves, and season with salt and pepper. Roast until just fork tender, 25 to 30 minutes.\u003c/p>\n\u003cp>Meanwhile, place 1 tablespoon of olive oil in a large frying pan over medium heat and add onion, shallots, carrot, celery and apple. Season with salt and pepper and stir to coat.\u003c/p>\n\u003cp>Cook, stirring occasionally, until just softened, about 6 minutes. Stir in thyme and rosemary and cook until just fragrant, about 1 minute.\u003c/p>\n\u003cp>Remove from heat and stir in the rice, cranberries and measured salt and pepper.\u003c/p>\n\u003cp>Divide rice filling among the roasted squash halves (about 1/2 cup for each). Continue roasting until squash is completely fork tender, the edges have started to brown and the filling is heated through, 20 to 25 minutes.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"gratin\">\u003c/a>Recipe: Kale-Chard Gratin\u003c/h3>\n\u003cp>\u003cem>This gratin could hardly be easier to make: steam greens, add a sauteed onion and a little milk and herbs, and bake. The result is something I don't just save for the holidays — it's too good not to eat all winter long. (Note: To make dairy-free, omit cheese and swap soy or nut milk for whole milk.)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaygratin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaygratin.jpg\" alt=\"Kale-Chard Gratin\" title=\"Kale-Chard Gratin\" width=\"300\" height=\"244\" class=\"alignnone size-full wp-image-53044\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>1 bunch chard, roughly chopped with bottom stems discarded\u003c/p>\n\u003cp>1 bunch kale, roughly chopped with bottom stems discarded\u003c/p>\n\u003cp>3 tablespoons olive oil\u003c/p>\n\u003cp>1 medium red onion\u003c/p>\n\u003cp>1 teaspoon cornstarch\u003c/p>\n\u003cp>1/2 to 3/4 cup whole milk\u003c/p>\n\u003cp>1 teaspoon dried thyme\u003c/p>\n\u003cp>Salt and pepper to taste\u003c/p>\n\u003cp>1/4 cup (or less) Parmesan cheese (optional)\u003c/p>\n\u003cp>Heat oven to 350 degrees.\u003c/p>\n\u003cp>Bring a large pot of salted water to a boil. Add chard and kale and cook 5 to 10 minutes, until tender. Drain.\u003c/p>\n\u003cp>Meanwhile, in a large frying pan, heat olive oil over medium heat and add the onion. Saute until soft and translucent, about 5 minutes. Add the greens and cook about 2 more minutes. Sprinkle the cornstarch onto the vegetables and stir to combine. Add 1/2 cup milk. You want the chard to be wet but not floating in liquid — add more milk if it's too dry. Stir and cook a few more minutes. Add thyme, salt and pepper, and stir to incorporate.\u003c/p>\n\u003cp>Butter a large baking pan and pour in the chard mixture. Evenly sprinkle the Parmesan cheese, if using, across the top. Bake 30 minutes, remove from oven and let rest 5 minutes before serving.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"sprouts\">\u003c/a>Recipe: Roasted Brussels Sprouts With Greek Yogurt-Lemon Sauce\u003c/h3>\n\u003cp>\u003cem>I was inspired to make this dish after having a wonderful plate of roasted Brussels sprouts at the Washington, D.C., restaurant Zaytinya last month. Roasting the sprouts brings out a bit of sweetness that is nicely balanced by the tart lemon and yogurt sauce. Sometimes I also roast a head of cauliflower and add it to the mix as well. (Note: To make dairy-free, try making the sauce with tahini instead of yogurt.)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaysprouts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaysprouts.jpg\" alt=\"Roasted Brussels Sprouts With Greek Yogurt-Lemon Sauce\" title=\"Roasted Brussels Sprouts With Greek Yogurt-Lemon Sauce\" width=\"300\" height=\"207\" class=\"alignnone size-full wp-image-53049\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>3/4 pound to 1 pound Brussels sprouts, washed, trimmed and cut in half\u003c/p>\n\u003cp>2 tablespoons olive oil\u003c/p>\n\u003cp>1/4 cup nonfat Greek yogurt\u003c/p>\n\u003cp>4 tablespoons chopped fresh dill\u003c/p>\n\u003cp>1 tablespoon lemon juice\u003c/p>\n\u003cp>1/2 teaspoon salt\u003c/p>\n\u003cp>1/2 medium-sized red onion, thinly sliced\u003c/p>\n\u003cp>Heat oven to 425 degrees.\u003c/p>\n\u003cp>Spread Brussels sprouts in a large baking dish and drizzle with olive oil. Cook until tender, about 25 minutes\u003c/p>\n\u003cp>Meanwhile, whisk together Greek yogurt, dill, lemon juice and salt. When sprouts are done, remove from oven and place in a bowl. Mix in the yogurt sauce and toss to coat the sprouts evenly. Add the onion, and stir gently to incorporate. Serve warm or at room temperature.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"pie\">\u003c/a>Recipe: Chocolate Cream Pie\u003c/h3>\n\u003cp>\u003cem>I often make a chocolate cream pie for holiday gatherings because it seems just the right amount of decadence to properly celebrate the season. Here, I've come up with a slightly crumbly hazelnut-cocoa crust that is suitably gluten-free as well as utterly addictive.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaypie.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaypie.jpg\" alt=\"Chocolate Cream Pie\" title=\"Chocolate Cream Pie\" width=\"300\" height=\"224\" class=\"alignnone size-full wp-image-53047\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Makes 10 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Crust\u003c/strong>\u003c/p>\n\u003cp>2 1/2 cups hazelnuts, toasted\u003c/p>\n\u003cp>1/4 cup sugar\u003c/p>\n\u003cp>1 tablespoon unsweetened cocoa powder\u003c/p>\n\u003cp>2 tablespoons butter, melted\u003c/p>\n\u003cp>\u003cstrong>Filling\u003c/strong>\u003c/p>\n\u003cp>2/3 cup sugar\u003c/p>\n\u003cp>1/4 cup cornstarch\u003c/p>\n\u003cp>1/2 teaspoon salt\u003c/p>\n\u003cp>4 large egg yolks\u003c/p>\n\u003cp>3 cups whole milk\u003c/p>\n\u003cp>7 ounces bittersweet chocolate, melted\u003c/p>\n\u003cp>2 tablespoons unsalted butter, softened\u003c/p>\n\u003cp>1 teaspoon vanilla\u003c/p>\n\u003cp>Heat oven to 350 degrees.\u003c/p>\n\u003cp>For crust, in a food processor, process hazelnuts, sugar and cocoa powder until fine. Place in a bowl and add melted butter. Press onto bottom and up side of a 9-inch pie plate. Bake until slightly crisp, about 25 minutes, and cool on a rack.\u003c/p>\n\u003cp>Meanwhile, make the filling. In a 3-quart heavy saucepan, whisk together sugar, cornstarch, salt and yolks until combined well. Add milk in a stream, whisking. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking, 1 minute (filling will be thick).\u003c/p>\n\u003cp>Force filling through a fine-mesh sieve into a bowl, then whisk in chocolate, butter and vanilla. Cover surface of filling with a buttered round of wax paper and cool completely, about 2 hours.\u003c/p>\n\u003cp>Spoon filling into crust and chill pie, loosely covered, at least 6 hours before serving.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2012 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Dealing with varied dietary restrictions may seem daunting and can add yet another complication to this glorious yet hectic season. Don't fret. Keep it simple, fresh and real with these gluten-free and vegetarian — and even some vegan — options.",
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"description": "Dealing with varied dietary restrictions may seem daunting and can add yet another complication to this glorious yet hectic season. Don't fret. Keep it simple, fresh and real with these gluten-free and vegetarian — and even some vegan — options.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holiday-table-nicole-spiridakis.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holiday-table-nicole-spiridakis.jpg\" alt=\"Dining table set for the holidays with linens, candlesticks, clementines and gourds. Photo: Nicole Spiridakis for NPR\" title=\"A dining table set for the holidays with linens, candlesticks, clementines and gourds. Photo: Nicole Spiridakis for NPR\" width=\"560\" class=\"alignnone size-full wp-image-53043\">\u003c/a>\u003c/p>\n\u003cp>Post and Photos by \u003ca href=\"http://www.cucinanicolina.com/\">Nicole Spiridakis\u003c/a>, NPR's \u003ca href=\"http://www.npr.org/2012/12/18/167544018/a-gluten-free-holiday-table\">Kitchen Window\u003c/a> (12/19/12)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#hummus\">Sweet Potato Hummus\u003c/a>, \u003ca href=\"#soup\">Pumpkin-Leek Soup With Coconut Milk\u003c/a>, \u003ca href=\"#muffins\">Corn Muffins With Sage And Corn\u003c/a>, \u003ca href=\"#squash\">Acorn Squash Stuffed With Wild Rice And Apples\u003c/a>, \u003ca href=\"#gratin\">Kale-Chard Gratin\u003c/a>, \u003ca href=\"#sprouts\">Roasted Brussels Sprouts With Greek Yogurt-Lemon Sauce\u003c/a> and \u003ca href=\"#pie\">Chocolate Cream Pie\u003c/a>\u003c/p>\n\u003cp>My family's holiday traditions are simple but consistent: Wake up Christmas morning, drink lots of coffee, eat a good breakfast, and wish each other happy happy. If the weather is nice, we postpone the present opening and pile into the car to head directly to the beach for a walk — a sunny December day along the Northern California coast is something to celebrate. Later, we cook a delicious dinner and sit around the table with a fire glowing in the fireplace nearby.\u003c/p>\n\u003cp>Simple, yes, but in these waning days of 2012 there is infinite comfort in the familiar. There are the redwoods still standing tall in the backyard; there is my ritual cup of hot chocolate (the only time I drink it); there is my brother yawning and grinning; there are big bowls of citrus fruit; and there are the neighbor's cats creeping over the doorstep.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And there is, inevitably, the discussion about what to cook for the holiday meal.\u003c/p>\n\u003cp>A few caveats: I don't eat meat, my dad hews to a low-cholesterol diet, my sister-in-law avoids gluten. My brother is generally happy with most things, as long as the meal involves a lot of vegetables and perhaps lamb. My mom and my husband have very few food aversions. Fortunately, despite our specific needs, we are a fairly easygoing bunch as long as the white wine is cold and there's some sort of decadent dessert following dinner.\u003c/p>\n\u003cp>Still, it requires some forethought. To that end, the vegetarian entree is often marinated and sauteed portobello mushroom \"steaks,\" or a rich and creamy risotto. Potatoes may be roasted with olive oil instead of mashed with butter in a nod to a healthier lifestyle. And with just a little bit of extra effort, it's possible to eliminate gluten altogether.\u003c/p>\n\u003cp>As a vegetarian, I am very conscious of the reality that not everyone can eat everything. When I cook I try to be aware of dietary concerns and needs. I also keep an eye on the health factor. This typically means incorporating lots of seasonal vegetables in high quantities, using whole ingredients and relying on fresh flavors to keep my dishes interesting.\u003c/p>\n\u003cp>Making good use of vegetables and simple ingredients is key to the gluten-free holiday table. In the recipes below, I've attempted to give options for a complete, gluten-free holiday dinner from start to finish, and which I firmly believe will appeal to those who need to avoid gluten as well as those who can tolerate it. Where applicable I've included substitutions for those who also cannot eat dairy.\u003c/p>\n\u003cp>Pumpkin leek soup served with sage-laced corn muffins starts things off on a satisfyingly seasonal note. Roasted acorn squash stuffed with a wild rice mixture that also includes apples and dried cranberries is a hearty and satisfying — and, dare I argue, quite beautiful — naturally gluten-free and vegan main dish (of course, a more traditional roast also can be cooked without a speck of flour). And a smooth, silky chocolate cream pie with a toasted hazelnut-cocoa crust slips down all too quickly to flourlessly complete the repast.\u003c/p>\n\u003cblockquote>\u003cp>Dealing with varied dietary restrictions may initially seem daunting and can add yet another complication to this glorious yet hectic season. Don't fret. Keep it simple, keep it fresh, and keep it real.\u003c/p>\u003c/blockquote>\n\u003cp>While my family's holiday traditions may seem distinctly Californian — anchored by that beach trip and clementines that perfume the kitchen — I'd bet that regardless of geography, what we so eagerly anticipate is gathering together to eat and be merry (that and a few presents given and received). It is perhaps the most consistent and enduring holiday tradition.\u003c/p>\n\u003cp>This year I'm hoping for sun along the Pacific — really the only present I could ask for — and a long evening around the table with my nearest and dearest. Also, that chocolate cream pie. Gluten-free or no, it's the perfect way to toast the season.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"hummus\">\u003c/a>Recipe: Sweet Potato Hummus\u003c/h3>\n\u003cp>\u003cem>This is a riff on a hummus I came across years ago on food writer Kim O'Donnel's erstwhile food blog, A Mighty Appetite, for \u003c/em>The Washington Post\u003cem>. I dearly love to make it during the holidays. Sweet potatoes stand in for chickpeas in a thick dip that is delicious served with apple slices or gluten-free rice crackers. \u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidayhummus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidayhummus.jpg\" alt=\"Sweet Potato Hummus\" title=\"Sweet Potato Hummus\" width=\"300\" height=\"224\" class=\"alignnone size-full wp-image-53045\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Makes 2 cups\u003c/em>\u003c/p>\n\u003cp>2 large sweet potatoes, peeled and cut into 1-inch pieces\u003c/p>\n\u003cp>1 medium yellow onion, peeled and quartered\u003c/p>\n\u003cp>4 cloves garlic, with skins on\u003c/p>\n\u003cp>1 tablespoon olive oil\u003c/p>\n\u003cp>1/2 cup tahini\u003c/p>\n\u003cp>3 tablespoons lemon juice\u003c/p>\n\u003cp>1/2 teaspoon salt (to taste)\u003c/p>\n\u003cp>1/4 teaspoon black pepper\u003c/p>\n\u003cp>Heat oven to 400 degrees. In a large piece of tin foil, spread out sweet potato pieces, onion and garlic, and drizzle with the olive oil. Fold up into a packet and place in a baking dish. Roast about 45 minutes, or until vegetables are tender. Remove from oven, remove skins from garlic cloves, and place it all in a food processor.\u003c/p>\n\u003cp>Process the vegetables until smooth. Add tahini, lemon juice, salt and pepper, and process until a smooth paste forms. Taste for salt and add more if needed. If hummus is too thick, add a bit more lemon juice or a splash of warm water.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"soup\">\u003c/a>Recipe: Pumpkin-Leek Soup With Coconut Milk\u003c/h3>\n\u003cp>\u003cem>If you prefer butternut squash, swap a large squash for the pumpkin. It will taste equally as lovely with the coconut milk.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaysoup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaysoup.jpg\" alt=\"Pumpkin-Leek Soup With Coconut Milk\" title=\"Pumpkin-Leek Soup With Coconut Milk\" width=\"300\" height=\"256\" class=\"alignnone size-full wp-image-53048\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>1 medium-sized sugar pumpkin, or two small sugar pumpkins\u003c/p>\n\u003cp>4 leeks, thinly sliced (white part only), with green stems discarded\u003c/p>\n\u003cp>3 tablespoons olive oil\u003c/p>\n\u003cp>1 medium-sized yellow onion, chopped\u003c/p>\n\u003cp>1/4 cup dry white wine\u003c/p>\n\u003cp>1/2 teaspoon cumin\u003c/p>\n\u003cp>5 cups vegetable broth\u003c/p>\n\u003cp>1 teaspoon salt\u003c/p>\n\u003cp>Black pepper\u003c/p>\n\u003cp>1/2 teaspoon dried thyme\u003c/p>\n\u003cp>1/4 to 1/2 cup coconut milk\u003c/p>\n\u003cp>Heat oven to 400 degrees.\u003c/p>\n\u003cp>Cut pumpkin in half and scoop out seeds. Place cut side down on a baking sheet. Add three of the sliced leeks and drizzle with 1 tablespoon olive oil. Roast for 35 to 40 minutes, until pumpkin is tender. Remove from oven and let cool, then scoop out pumpkin flesh with a spoon.\u003c/p>\n\u003cp>Meanwhile, in a large pot, heat the remaining 2 tablespoons olive oil. Saute remaining leek and chopped yellow onion over medium heat about 5 minutes, until soft. Add cumin and white wine, and stir to combine.\u003c/p>\n\u003cp>Add roasted leeks, pumpkin, broth, salt, pepper and thyme. Bring to a boil, then reduce to simmer and cook about 10 minutes. With an immersion blender or in a food processor, puree the soup until it is very smooth. Just before serving, stir in the coconut milk to taste.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"muffins\">\u003c/a>Recipe: Corn Muffins With Sage And Corn\u003c/h3>\n\u003cp>\u003cem>These muffins pair beautifully with the pumpkin-leek soup, but the recipe also can be baked in a loaf pan and crumbled up to use in a cornbread dressing if you are roasting a bird and need a gluten-free stuffing option. (Note: to make dairy-free, swap soy milk for buttermilk and vegetable oil for butter.)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaymuffin_.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaymuffin_.jpg\" alt=\"Corn Muffins With Sage And Corn\" title=\"Corn Muffins With Sage And Corn\" width=\"300\" height=\"313\" class=\"alignnone size-full wp-image-53046\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Makes 1 dozen muffins\u003c/em>\u003c/p>\n\u003cp>2 cups cornmeal\u003c/p>\n\u003cp>2 teaspoons baking powder\u003c/p>\n\u003cp>1/2 teaspoon baking soda\u003c/p>\n\u003cp>1 teaspoon salt\u003c/p>\n\u003cp>4 tablespoons melted unsalted butter\u003c/p>\n\u003cp>1 large egg, beaten\u003c/p>\n\u003cp>1 cup buttermilk\u003c/p>\n\u003cp>1/4 cup honey\u003c/p>\n\u003cp>1 cup fresh or frozen corn\u003c/p>\n\u003cp>1/4 cup chopped fresh sage leaves\u003c/p>\n\u003cp>Heat oven to 350 degrees. Line a muffin tin with muffin liners.\u003c/p>\n\u003cp>Combine dry ingredients. In a separate bowl, whisk melted butter, egg, buttermilk and honey, and add to dry ingredients. Mix just until combined. Stir in corn and sage.\u003c/p>\n\u003cp>Pour into muffin tin and fill cups evenly. Bake 30 to 40 minutes, or until a tester comes out clean.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"squash\">\u003c/a>Recipe: Acorn Squash Stuffed With Wild Rice And Apples\u003c/h3>\n\u003cp>\u003cem>Chopped apples are a lovely seasonal surprise in this dish that is both gluten-free and vegan. Serve this as your vegetarian entree, or alongside a meaty main dish.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaysquash-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaysquash-.jpg\" alt=\"Acorn Squash Stuffed With Wild Rice And Apple\" title=\"Acorn Squash Stuffed With Wild Rice And Apple\" width=\"300\" height=\"224\" class=\"alignnone size-full wp-image-53050\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>2 medium acorn squash (about 1 1/2 pounds each), halved lengthwise and seeds removed\u003c/p>\n\u003cp>2 tablespoons olive oil\u003c/p>\n\u003cp>1/2 medium yellow onion, finely chopped\u003c/p>\n\u003cp>2 medium shallots, finely chopped\u003c/p>\n\u003cp>1 medium carrot, peeled and chopped\u003c/p>\n\u003cp>1 rib celery, diced\u003c/p>\n\u003cp>1 large apple, such as Fuji, peeled, cored and finely chopped\u003c/p>\n\u003cp>1 tablespoon dried thyme\u003c/p>\n\u003cp>1 teaspoon dried rosemary\u003c/p>\n\u003cp>1 1/2 cups cooked wild rice\u003c/p>\n\u003cp>1/4 cup dried cranberries, finely chopped\u003c/p>\n\u003cp>1 teaspoon salt, plus more as needed\u003c/p>\n\u003cp>1/2 teaspoon black pepper\u003c/p>\n\u003cp>Heat oven to 450 degrees.\u003c/p>\n\u003cp>Place squash cut side up on a baking sheet, brush 1 tablespoon of olive oil over the tops and insides of the squash halves, and season with salt and pepper. Roast until just fork tender, 25 to 30 minutes.\u003c/p>\n\u003cp>Meanwhile, place 1 tablespoon of olive oil in a large frying pan over medium heat and add onion, shallots, carrot, celery and apple. Season with salt and pepper and stir to coat.\u003c/p>\n\u003cp>Cook, stirring occasionally, until just softened, about 6 minutes. Stir in thyme and rosemary and cook until just fragrant, about 1 minute.\u003c/p>\n\u003cp>Remove from heat and stir in the rice, cranberries and measured salt and pepper.\u003c/p>\n\u003cp>Divide rice filling among the roasted squash halves (about 1/2 cup for each). Continue roasting until squash is completely fork tender, the edges have started to brown and the filling is heated through, 20 to 25 minutes.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"gratin\">\u003c/a>Recipe: Kale-Chard Gratin\u003c/h3>\n\u003cp>\u003cem>This gratin could hardly be easier to make: steam greens, add a sauteed onion and a little milk and herbs, and bake. The result is something I don't just save for the holidays — it's too good not to eat all winter long. (Note: To make dairy-free, omit cheese and swap soy or nut milk for whole milk.)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaygratin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaygratin.jpg\" alt=\"Kale-Chard Gratin\" title=\"Kale-Chard Gratin\" width=\"300\" height=\"244\" class=\"alignnone size-full wp-image-53044\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>1 bunch chard, roughly chopped with bottom stems discarded\u003c/p>\n\u003cp>1 bunch kale, roughly chopped with bottom stems discarded\u003c/p>\n\u003cp>3 tablespoons olive oil\u003c/p>\n\u003cp>1 medium red onion\u003c/p>\n\u003cp>1 teaspoon cornstarch\u003c/p>\n\u003cp>1/2 to 3/4 cup whole milk\u003c/p>\n\u003cp>1 teaspoon dried thyme\u003c/p>\n\u003cp>Salt and pepper to taste\u003c/p>\n\u003cp>1/4 cup (or less) Parmesan cheese (optional)\u003c/p>\n\u003cp>Heat oven to 350 degrees.\u003c/p>\n\u003cp>Bring a large pot of salted water to a boil. Add chard and kale and cook 5 to 10 minutes, until tender. Drain.\u003c/p>\n\u003cp>Meanwhile, in a large frying pan, heat olive oil over medium heat and add the onion. Saute until soft and translucent, about 5 minutes. Add the greens and cook about 2 more minutes. Sprinkle the cornstarch onto the vegetables and stir to combine. Add 1/2 cup milk. You want the chard to be wet but not floating in liquid — add more milk if it's too dry. Stir and cook a few more minutes. Add thyme, salt and pepper, and stir to incorporate.\u003c/p>\n\u003cp>Butter a large baking pan and pour in the chard mixture. Evenly sprinkle the Parmesan cheese, if using, across the top. Bake 30 minutes, remove from oven and let rest 5 minutes before serving.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"sprouts\">\u003c/a>Recipe: Roasted Brussels Sprouts With Greek Yogurt-Lemon Sauce\u003c/h3>\n\u003cp>\u003cem>I was inspired to make this dish after having a wonderful plate of roasted Brussels sprouts at the Washington, D.C., restaurant Zaytinya last month. Roasting the sprouts brings out a bit of sweetness that is nicely balanced by the tart lemon and yogurt sauce. Sometimes I also roast a head of cauliflower and add it to the mix as well. (Note: To make dairy-free, try making the sauce with tahini instead of yogurt.)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaysprouts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaysprouts.jpg\" alt=\"Roasted Brussels Sprouts With Greek Yogurt-Lemon Sauce\" title=\"Roasted Brussels Sprouts With Greek Yogurt-Lemon Sauce\" width=\"300\" height=\"207\" class=\"alignnone size-full wp-image-53049\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>3/4 pound to 1 pound Brussels sprouts, washed, trimmed and cut in half\u003c/p>\n\u003cp>2 tablespoons olive oil\u003c/p>\n\u003cp>1/4 cup nonfat Greek yogurt\u003c/p>\n\u003cp>4 tablespoons chopped fresh dill\u003c/p>\n\u003cp>1 tablespoon lemon juice\u003c/p>\n\u003cp>1/2 teaspoon salt\u003c/p>\n\u003cp>1/2 medium-sized red onion, thinly sliced\u003c/p>\n\u003cp>Heat oven to 425 degrees.\u003c/p>\n\u003cp>Spread Brussels sprouts in a large baking dish and drizzle with olive oil. Cook until tender, about 25 minutes\u003c/p>\n\u003cp>Meanwhile, whisk together Greek yogurt, dill, lemon juice and salt. When sprouts are done, remove from oven and place in a bowl. Mix in the yogurt sauce and toss to coat the sprouts evenly. Add the onion, and stir gently to incorporate. Serve warm or at room temperature.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"pie\">\u003c/a>Recipe: Chocolate Cream Pie\u003c/h3>\n\u003cp>\u003cem>I often make a chocolate cream pie for holiday gatherings because it seems just the right amount of decadence to properly celebrate the season. Here, I've come up with a slightly crumbly hazelnut-cocoa crust that is suitably gluten-free as well as utterly addictive.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaypie.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaypie.jpg\" alt=\"Chocolate Cream Pie\" title=\"Chocolate Cream Pie\" width=\"300\" height=\"224\" class=\"alignnone size-full wp-image-53047\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Makes 10 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Crust\u003c/strong>\u003c/p>\n\u003cp>2 1/2 cups hazelnuts, toasted\u003c/p>\n\u003cp>1/4 cup sugar\u003c/p>\n\u003cp>1 tablespoon unsweetened cocoa powder\u003c/p>\n\u003cp>2 tablespoons butter, melted\u003c/p>\n\u003cp>\u003cstrong>Filling\u003c/strong>\u003c/p>\n\u003cp>2/3 cup sugar\u003c/p>\n\u003cp>1/4 cup cornstarch\u003c/p>\n\u003cp>1/2 teaspoon salt\u003c/p>\n\u003cp>4 large egg yolks\u003c/p>\n\u003cp>3 cups whole milk\u003c/p>\n\u003cp>7 ounces bittersweet chocolate, melted\u003c/p>\n\u003cp>2 tablespoons unsalted butter, softened\u003c/p>\n\u003cp>1 teaspoon vanilla\u003c/p>\n\u003cp>Heat oven to 350 degrees.\u003c/p>\n\u003cp>For crust, in a food processor, process hazelnuts, sugar and cocoa powder until fine. Place in a bowl and add melted butter. Press onto bottom and up side of a 9-inch pie plate. Bake until slightly crisp, about 25 minutes, and cool on a rack.\u003c/p>\n\u003cp>Meanwhile, make the filling. In a 3-quart heavy saucepan, whisk together sugar, cornstarch, salt and yolks until combined well. Add milk in a stream, whisking. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking, 1 minute (filling will be thick).\u003c/p>\n\u003cp>Force filling through a fine-mesh sieve into a bowl, then whisk in chocolate, butter and vanilla. Cover surface of filling with a buttered round of wax paper and cool completely, about 2 hours.\u003c/p>\n\u003cp>Spoon filling into crust and chill pie, loosely covered, at least 6 hours before serving.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"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",
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"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>",
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"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>",
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"disqusTitle": "DIY Christmas: Homemade Candy Canes",
"title": "DIY Christmas: Homemade Candy Canes",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/candycanes-cup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/candycanes-cup.jpg\" alt=\"Candy Canes in glass\" title=\"Candy Canes in glass\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-36845\">\u003c/a>\u003c/p>\n\u003cp>We’re used to buying cardboard boxloads of factory drone candy canes that are uniform, neatly wrapped, shapely, laden with high fructose corn syrup, and positively soulless. But me -- I’m the gal who likes my candy lumpy. If there were an Island of Misfit Toys for food, these “special” little guys would surely be inhabitants (along with Dingle Berries Candy and \u003ca title=\"Hot Pockets\" href=\"http://www.hotpockets.com/\">Hot Pockets\u003c/a>, most likely).\u003c/p>\n\u003cp>Making candy canes is a lot of fun, and the sweat equity can’t be beat. The flavor is clean and super minty (with a little creaminess to it, thanks to the vanilla extract), and the yield is ample enough to allow me to hand them out generously. And despite the number of words in the recipe below, the whole thing took under an hour. There is a knack to it, however, as pulling hard candy can be a tricky mistress. A couple of things to keep in mind, particularly if you’ve never made candy before:\u003c/p>\n\u003cul>\n \t\n\u003cli> A candy thermometer is a very, very, very good idea. No reason not to have one, as they are about $15 and they can be used for frying as well. You can buy a cheaper one made of glass, but they’re pretty breakable. I recommend one \u003ca title=\"Sturdy Candy Thermometer\" href=\"http://www.amazon.com/Wilton-1904-1200-Candy-Thermometer/dp/B001689LAK/ref=sr_1_2?ie=UTF8&qid=1324503230&sr=8-2\">like this made of metal\u003c/a>, with a sturdy clip, and a protector on the bottom to keep the thermometer off the bottom of the pot.\u003c/li>\n\u003cp> \t\u003c/p>\n\u003cli>\u003ca title=\"Oven gloves\" href=\"http://www.amazon.com/gp/product/B003BR1U80/ref=s9_simh_se_p60_d0_g60_i1?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=auto-no-results-center-1&pf_rd_r=18E5A4A844FD4C4CAE6D&pf_rd_t=301&pf_rd_p=1263465782&pf_rd_i=U19DK88JHICI0G%252C1\">Heat-retardant gloves\u003c/a>. These are great to use as oven mitts as well. But if you’re just dabbling and you don’t wish to invest, you can get by with snug mittens covered by disposable gloves (I always have a couple on-hand for kitchen use and home hair dying stolen from my gynecologist’s office), but you will indeed have to endure a little heat.\u003c/li>\n\u003cp> \t\u003c/p>\n\u003cli>Be generous with the oil. A light sheen on the pans and on the bench scraper ain’t gonna cut it. Don’t be shy. Speaking of which...\u003c/li>\n\u003cp> \t\u003c/p>\n\u003cli>\u003ca title=\"Bench Scraper\" href=\"http://www.amazon.com/OXO-Multi-Purpose-Pastry-Scraper-Chopper/dp/B00004OCNJ/ref=sr_1_1?ie=UTF8&qid=1324503413&sr=8-1\">A bench scraper\u003c/a>. This is a small wonder in the kitchen, and an inexpensive and easy-to-store must for baking, candy making, pasta making, etc. Two is better, but you can certainly get by with one.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>One other thing:\u003c/strong> despite the candy appeal, I’m sorry to say that this is not a good project for kids. Scalding fluid and fairly quick work don’t mix well with young’uns.\u003c/p>\n\u003cp>This recipe took a lot of inspiration from\u003ca title=\"Candy Canes on About.com\" href=\"http://candy.about.com/od/hardcandyrecipes/r/candy_canes.htm\"> this recipe\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Let’s candy cane away!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/candycanes-hanging.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/candycanes-hanging.jpg\" alt=\"Candy Canes hanging on ribbon\" title=\"Candy Canes hanging on ribbon\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-36846\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Homemade Candy Cane Recipe\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Time:\u003c/strong> About one hour\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> About 16 3-inch candy canes\u003c/p>\n\u003cp>\u003cstrong>Ingredients you will need:\u003c/strong>\u003c/p>\n\u003cp>3 cups sugar\u003cbr>\n1 cup corn syrup (Don’t be scared. It’s not HFCS. \u003ca title=\"Corn Syrup vs. High Fructose Corn Syrup\" href=\"http://en.wikipedia.org/wiki/Corn_syrup\">Totally different thing\u003c/a>.)\u003cbr>\n1/3 cup water\u003cbr>\n1/2 tsp. cream of tartar\u003cbr>\n1/8 tsp. kosher salt\u003cbr>\nVegetable oil for pans, tools, and gloves\u003cbr>\n2 tsp. peppermint oil (ideally not extract, but ok to use if that’s all you have)\u003cbr>\n1 tsp. vanilla extract\u003cbr>\nRed food coloring -- about 1/3 of one of those tiny bottles (however, next time I make these I will first make my own food coloring. If you get to it before me, let me know how it works!)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 200 degrees. Oil two large baking sheets, a bench scraper, and kitchen shears or a sharp knife. Lay a piece of parchment paper or a \u003ca href=\"http://www.amazon.com/Silpat-Non-Stick-Silicone-11-75-Inch-8-25-Inch/dp/B0001RT42C\">Silpat\u003c/a> on the counter where the canes can dry. Move one of the baking sheets to the warm oven.\u003c/li>\n\u003cli>Meanwhile, in a straight-sided deep saucepan off heat, combine the sugar, corn syrup, water, cream of tartar, and salt and stir them together well. Clip a candy thermometer to the side of the pot and move it onto medium-high heat. Without stirring, let the syrup come up to 305 degrees. Using a pastry brush or a paint brush dedicated to culinary use, wash down any stray sugar crystals from the side of the pot. Ready the peppermint oil, food coloring, measuring spoons, and vegetable oil. Glove thyself with either heat-retardant gloves or snug mittens covered with disposable gloves.\n\u003c/li>\n\u003cli>Once the syrup has reached temperature, pour it out onto the room temperature baking sheet. Drizzle the peppermint oil on top, and using the bench scraper, scrape the hot candy up from the bottom and fold it over onto itself to stir it through. Once it has cooled slightly, mix in the vanilla as well. Note that the peppermint scent in the air will be strong.\u003c/li>\n\u003cli>Continuously scrape up and stir the syrup to cool it until it becomes a pliable dough. Cut the dough in half and move one piece to the baking sheet inside the warm oven. (First, we’ll “pull” the white half of the candy cane. Then we’ll color the red half.)\n\u003c/li>\n\u003cli>Quickly oil your gloved hands, as it’s now time to pull the candy. Scrape up the candy dough into one piece and, working as quickly and as continuously as you can, pull it out into a rope, double it over onto itself, and twist it together. Pull it, double it, and twist it again. Keep on going this way at a quick clip, and you’ll notice that the candy will start to take on a ribbon-y sheen. This is how the candy will turn white, so keep going until the color is pure. Embrace the upper body workout. Note that anytime the candy becomes too stiff, simply warm it up again in the oven to soften.\u003c/li>\n\u003cli>Don’t let the candy get too hard. When it’s reached a nice white color, place it onto its baking sheet and move it to the warm oven. Re-oil your bench scraper. Take out the second tray of candy dough and pour on the red food coloring -- about a third of one of those tiny bottles for a good rich color. Use your scraper fold the candy onto itself to incorporate the color completely. Note that this side of the candy cane does not need to be pulled. Move both candy cane trays to the oven and let them warm through for about 5 minutes until pliant.\u003c/li>\n\u003cli>Once warm and squishy enough to work with, take both pieces of candy from the oven and roll them into logs as long as the baking sheet. Cut each log into four equal pieces. Hang on to one red piece and one white piece, moving the rest of the candy back into the oven to keep warm.\u003c/li>\n\u003cli>On the countertop, line the red and white logs alongside one another and begin to twist from one end, stretching as you go, making the candy canes as thin or as thick as you like. Use your oiled shears or knife to cut the length of each cane. Shape the hook of the cane, and press down on the ends to taper. Set the canes aside to cool. (Know, of course, that you could also cut into sticks, rounds, or individual peppermint sucking candy). Admire the individual quality of your handiwork.\u003c/li>\n\u003cli>Repeat this process with the remaining 3/4 of the candy, one piece of each color at a time.\u003c/li>\n\u003cli>Allow candy to cool until completely hard; about 15 minutes. Wrap each cane in plastic wrap to keep it from sticking. Store in an airtight jar for several months.\u003c/li>\n\u003c/ol>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/candycanes-cup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/candycanes-cup.jpg\" alt=\"Candy Canes in glass\" title=\"Candy Canes in glass\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-36845\">\u003c/a>\u003c/p>\n\u003cp>We’re used to buying cardboard boxloads of factory drone candy canes that are uniform, neatly wrapped, shapely, laden with high fructose corn syrup, and positively soulless. But me -- I’m the gal who likes my candy lumpy. If there were an Island of Misfit Toys for food, these “special” little guys would surely be inhabitants (along with Dingle Berries Candy and \u003ca title=\"Hot Pockets\" href=\"http://www.hotpockets.com/\">Hot Pockets\u003c/a>, most likely).\u003c/p>\n\u003cp>Making candy canes is a lot of fun, and the sweat equity can’t be beat. The flavor is clean and super minty (with a little creaminess to it, thanks to the vanilla extract), and the yield is ample enough to allow me to hand them out generously. And despite the number of words in the recipe below, the whole thing took under an hour. There is a knack to it, however, as pulling hard candy can be a tricky mistress. A couple of things to keep in mind, particularly if you’ve never made candy before:\u003c/p>\n\u003cul>\n \t\n\u003cli> A candy thermometer is a very, very, very good idea. No reason not to have one, as they are about $15 and they can be used for frying as well. You can buy a cheaper one made of glass, but they’re pretty breakable. I recommend one \u003ca title=\"Sturdy Candy Thermometer\" href=\"http://www.amazon.com/Wilton-1904-1200-Candy-Thermometer/dp/B001689LAK/ref=sr_1_2?ie=UTF8&qid=1324503230&sr=8-2\">like this made of metal\u003c/a>, with a sturdy clip, and a protector on the bottom to keep the thermometer off the bottom of the pot.\u003c/li>\n\u003cp> \t\u003c/p>\n\u003cli>\u003ca title=\"Oven gloves\" href=\"http://www.amazon.com/gp/product/B003BR1U80/ref=s9_simh_se_p60_d0_g60_i1?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=auto-no-results-center-1&pf_rd_r=18E5A4A844FD4C4CAE6D&pf_rd_t=301&pf_rd_p=1263465782&pf_rd_i=U19DK88JHICI0G%252C1\">Heat-retardant gloves\u003c/a>. These are great to use as oven mitts as well. But if you’re just dabbling and you don’t wish to invest, you can get by with snug mittens covered by disposable gloves (I always have a couple on-hand for kitchen use and home hair dying stolen from my gynecologist’s office), but you will indeed have to endure a little heat.\u003c/li>\n\u003cp> \t\u003c/p>\n\u003cli>Be generous with the oil. A light sheen on the pans and on the bench scraper ain’t gonna cut it. Don’t be shy. Speaking of which...\u003c/li>\n\u003cp> \t\u003c/p>\n\u003cli>\u003ca title=\"Bench Scraper\" href=\"http://www.amazon.com/OXO-Multi-Purpose-Pastry-Scraper-Chopper/dp/B00004OCNJ/ref=sr_1_1?ie=UTF8&qid=1324503413&sr=8-1\">A bench scraper\u003c/a>. This is a small wonder in the kitchen, and an inexpensive and easy-to-store must for baking, candy making, pasta making, etc. Two is better, but you can certainly get by with one.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>One other thing:\u003c/strong> despite the candy appeal, I’m sorry to say that this is not a good project for kids. Scalding fluid and fairly quick work don’t mix well with young’uns.\u003c/p>\n\u003cp>This recipe took a lot of inspiration from\u003ca title=\"Candy Canes on About.com\" href=\"http://candy.about.com/od/hardcandyrecipes/r/candy_canes.htm\"> this recipe\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Let’s candy cane away!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/candycanes-hanging.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/candycanes-hanging.jpg\" alt=\"Candy Canes hanging on ribbon\" title=\"Candy Canes hanging on ribbon\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-36846\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Homemade Candy Cane Recipe\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Time:\u003c/strong> About one hour\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> About 16 3-inch candy canes\u003c/p>\n\u003cp>\u003cstrong>Ingredients you will need:\u003c/strong>\u003c/p>\n\u003cp>3 cups sugar\u003cbr>\n1 cup corn syrup (Don’t be scared. It’s not HFCS. \u003ca title=\"Corn Syrup vs. High Fructose Corn Syrup\" href=\"http://en.wikipedia.org/wiki/Corn_syrup\">Totally different thing\u003c/a>.)\u003cbr>\n1/3 cup water\u003cbr>\n1/2 tsp. cream of tartar\u003cbr>\n1/8 tsp. kosher salt\u003cbr>\nVegetable oil for pans, tools, and gloves\u003cbr>\n2 tsp. peppermint oil (ideally not extract, but ok to use if that’s all you have)\u003cbr>\n1 tsp. vanilla extract\u003cbr>\nRed food coloring -- about 1/3 of one of those tiny bottles (however, next time I make these I will first make my own food coloring. If you get to it before me, let me know how it works!)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 200 degrees. Oil two large baking sheets, a bench scraper, and kitchen shears or a sharp knife. Lay a piece of parchment paper or a \u003ca href=\"http://www.amazon.com/Silpat-Non-Stick-Silicone-11-75-Inch-8-25-Inch/dp/B0001RT42C\">Silpat\u003c/a> on the counter where the canes can dry. Move one of the baking sheets to the warm oven.\u003c/li>\n\u003cli>Meanwhile, in a straight-sided deep saucepan off heat, combine the sugar, corn syrup, water, cream of tartar, and salt and stir them together well. Clip a candy thermometer to the side of the pot and move it onto medium-high heat. Without stirring, let the syrup come up to 305 degrees. Using a pastry brush or a paint brush dedicated to culinary use, wash down any stray sugar crystals from the side of the pot. Ready the peppermint oil, food coloring, measuring spoons, and vegetable oil. Glove thyself with either heat-retardant gloves or snug mittens covered with disposable gloves.\n\u003c/li>\n\u003cli>Once the syrup has reached temperature, pour it out onto the room temperature baking sheet. Drizzle the peppermint oil on top, and using the bench scraper, scrape the hot candy up from the bottom and fold it over onto itself to stir it through. Once it has cooled slightly, mix in the vanilla as well. Note that the peppermint scent in the air will be strong.\u003c/li>\n\u003cli>Continuously scrape up and stir the syrup to cool it until it becomes a pliable dough. Cut the dough in half and move one piece to the baking sheet inside the warm oven. (First, we’ll “pull” the white half of the candy cane. Then we’ll color the red half.)\n\u003c/li>\n\u003cli>Quickly oil your gloved hands, as it’s now time to pull the candy. Scrape up the candy dough into one piece and, working as quickly and as continuously as you can, pull it out into a rope, double it over onto itself, and twist it together. Pull it, double it, and twist it again. Keep on going this way at a quick clip, and you’ll notice that the candy will start to take on a ribbon-y sheen. This is how the candy will turn white, so keep going until the color is pure. Embrace the upper body workout. Note that anytime the candy becomes too stiff, simply warm it up again in the oven to soften.\u003c/li>\n\u003cli>Don’t let the candy get too hard. When it’s reached a nice white color, place it onto its baking sheet and move it to the warm oven. Re-oil your bench scraper. Take out the second tray of candy dough and pour on the red food coloring -- about a third of one of those tiny bottles for a good rich color. Use your scraper fold the candy onto itself to incorporate the color completely. Note that this side of the candy cane does not need to be pulled. Move both candy cane trays to the oven and let them warm through for about 5 minutes until pliant.\u003c/li>\n\u003cli>Once warm and squishy enough to work with, take both pieces of candy from the oven and roll them into logs as long as the baking sheet. Cut each log into four equal pieces. Hang on to one red piece and one white piece, moving the rest of the candy back into the oven to keep warm.\u003c/li>\n\u003cli>On the countertop, line the red and white logs alongside one another and begin to twist from one end, stretching as you go, making the candy canes as thin or as thick as you like. Use your oiled shears or knife to cut the length of each cane. Shape the hook of the cane, and press down on the ends to taper. Set the canes aside to cool. (Know, of course, that you could also cut into sticks, rounds, or individual peppermint sucking candy). Admire the individual quality of your handiwork.\u003c/li>\n\u003cli>Repeat this process with the remaining 3/4 of the candy, one piece of each color at a time.\u003c/li>\n\u003cli>Allow candy to cool until completely hard; about 15 minutes. Wrap each cane in plastic wrap to keep it from sticking. Store in an airtight jar for several months.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"soldout": {
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