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"content": "\u003cp>by Alison Bruzek, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/23/350565050/your-guide-to-dining-from-the-dump\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/23/14)\u003c/p>\n\u003cp>When you think of a dumpster diver, you might think of someone like this:\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=vuD1oDth6es]\u003c/p>\n\u003cp>And while you wouldn't be totally wrong, you also wouldn't exactly be describing Maximus Thaler.\u003c/p>\n\u003cp>A 24-year-old graduate of Tufts University, Thaler is a semiprofessional dumpster diver with a moral purpose. \"At some point, I found I could get everything I wanted to eat from a dumpster,\" he tells The Salt.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Thaler is also the founder of The Gleaners' Kitchen — gleaner being Thaler's euphemism for dumpster diver, derived from the agricultural practice of taking leftover produce and grains from the fields after the harvest. He started the group in Massachusetts to serve dumpster-sourced dinners, but they only managed to host a few meals before the landlord kicked them out.\u003c/p>\n\u003cfigure id=\"attachment_87969\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/crop_custom-bbbee10e17e01f865c88575a29fa22f0a14bc013-e1411579317415.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/crop_custom-bbbee10e17e01f865c88575a29fa22f0a14bc013-e1411579317415.jpg\" alt=\"Maximus Thaler. Photo: Hallie Gluk/http://halliegluk.tumblr.com/\" width=\"1000\" height=\"779\" class=\"size-full wp-image-87969\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maximus Thaler. Photo: Hallie Gluk/http://halliegluk.tumblr.com/\u003c/figcaption>\u003c/figure>\n\u003cp>For a period in his life, while running The Gleaners' Kitchen, Thaler says he was eating 100 percent of his meals from the dumpster.\u003c/p>\n\u003cp>\"Most of the dumpstering I would do was at Trader Joe's,\" he says, introducing me to a new verb. \"They — more than any other grocery store — they plastic-wrap their food a lot,\" so the chucked goods are still safe to eat. Some grocery stores, like Whole Foods, compact their food right away, mixing plastics and food together, leaving much less treasure for picking, he explains.\u003c/p>\n\u003cp>A \u003ca href=\"http://vimeo.com/101050308\">documentary\u003c/a> about Thaler and his friends, not yet released, shows them digging in a surprisingly efficient manner — throwing full, multicolored Odwalla bottles into a milk crate and carefully moving half-filled trash bags and papers to pick out vegetables.\u003c/p>\n\u003cp>[vimeo 101050308]\u003c/p>\n\u003cp>\"I've never found rats, and I've never gotten sick,\" he says.\u003c/p>\n\u003cp>And while he agrees it may take a little training to dive, he suggests the rules regarding finding food that's still good enough to eat are much easier to navigate than those about private property.\u003c/p>\n\u003cfigure id=\"attachment_87968\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/foodwaste1_wide-08b72696fde1808588ec4a63ed50ae995027c332-e1411579377876.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/foodwaste1_wide-08b72696fde1808588ec4a63ed50ae995027c332-e1411579377876.jpg\" alt=\"Bounty from the bin: Thaler says you can find plenty of tasty, edible produce that's tossed out. Plastic-wrapped produce tends to be a safe bet, he says. Photo: Courtesy of Maximus Thaler\" width=\"1000\" height=\"563\" class=\"size-full wp-image-87968\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bounty from the bin: Thaler says you can find plenty of tasty, edible produce that's tossed out. Plastic-wrapped produce tends to be a safe bet, he says. Photo: Courtesy of Maximus Thaler\u003c/figcaption>\u003c/figure>\n\u003cp>\"You look at the food, and you smell the food. ... Using your senses is really important,\" Thaler says.\u003c/p>\n\u003cp>While vegetables may get mushy and cheeses might mold, it's nothing that Thaler can't cut off or cook up. He says the only thing that's really risky is meat.\u003c/p>\n\u003cp>\"I would never eat a rare steak out of the dumpster,\" he says. \"Don't take the meat that's obvious discolored,\" he advises. Eggs, on the other hand, are fine, he says, as long as they don't smell absurdly strong of sulfur.\u003c/p>\n\u003cp>Dumpster divers are protected by a Supreme Court case, \u003cem>California v. Greenwood\u003c/em>, in which the court ruled that the \u003ca href=\"http://www.law.cornell.edu/constitution/fourth_amendment\">Fourth Amendment\u003c/a> (the one that bans unreasonable searches and seizures)\u003cstrong> \u003c/strong>doesn't protect a person's trash left out for public collection. However, foraging in dumpsters on private property \u003cem>does\u003c/em> carry the risk of violating trespassing laws.\u003c/p>\n\u003cp>At the height of his dumpstering, Thaler and his friends would break out the gloves (also from dumpsters), magnetic LED lights and milk crates (for storage) to quest for food in the middle of the night.\u003c/p>\n\u003cp>\"You want to go really, really quickly,\" he explains, so you don't get caught.\u003c/p>\n\u003cfigure id=\"attachment_87970\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/foodwaste4_custom-a6297cec5f5649cf8b60c0beaaee6f27936fe9c6-e1411579442543.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/foodwaste4_custom-a6297cec5f5649cf8b60c0beaaee6f27936fe9c6-e1411579442543.jpg\" alt=\"These fruits rescued from the dump look pretty palatable, don't they? Photo: Courtesy of Maximus Thaler\" width=\"1000\" height=\"939\" class=\"size-full wp-image-87970\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These fruits rescued from the dump look pretty palatable, don't they? Photo: Courtesy of Maximus Thaler\u003c/figcaption>\u003c/figure>\n\u003cp>Cooking for a full house, Thaler could often gather as much as $1,000 worth of food in 20 to 30 minutes. The longer part of the process was sorting the food, cutting away the bad parts of mushy tomatoes or moldy bread, and figuring out what to do with preposterous quantities of one particular item he'd sometimes pick up (he recalls once stumbling upon \"thousands of bananas\").\u003c/p>\n\u003cp>For Thaler, the practice is as much philosophical as it is practical. He writes via email:\u003c/p>\n\u003cp>\"There are complex systemic reasons why there is so much food waste in this country, but at their core is the fact that most Americans have forgotten what good food is.\" He argues that humans have evolved to know what good food is, and we don't need the Food and Drug Administration or sell-by dates to tell us that.\u003c/p>\n\u003cp>Thaler's friends, he says, are also people who have embraced this \"waste not\" philosophy: \"A lot of my closest friendships have been forged in the dumpster in a lot of ways.\"\u003c/p>\n\u003cp>Now living in Berkeley, Calif., Thaler still hasn't been to the grocery store in \"a very long time.\" But he has released a cookbook, \u003ca href=\"http://www.amazon.com/Curious-Harvest-Practical-Cooking-Everything/dp/1592539289\" target=\"_blank\">\u003cem>A Curious Harvest: The Practical Art of Cooking Everything\u003c/em>\u003c/a>. The book offers advice for using and storing common ingredients, so nothing goes to waste. For instance, a page on the pineapple notes that when ripe, it will be slightly soft, and it tastes great grilled and served on a burger like tomato slices.\u003c/p>\n\u003cp>But neither the book nor Thaler's lifestyle is necessarily about legislative activism or publicity — he's just wearing his heart on his tongue.\u003c/p>\n\u003cp>\"I'm trying to build the world that I want to live in,\" he says, calling it cultural activism. \"I start by changing the tiny little world that I live in.\"\u003c/p>\n\u003cp>\u003cem>All this week, our friends at Harvest Public Media are examining the issue of food waste in America. \u003ca href=\"http://harvestpublicmedia.org/content/tossed-out\">Check out their special report.\u003c/a>\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Maximus Thaler really puts his money (or, at least, his morals) where his mouth is when it comes to food waste. He's a dumpster diver. And he's happy to share tips for foraging from trash bins safely.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>by Alison Bruzek, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/23/350565050/your-guide-to-dining-from-the-dump\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/23/14)\u003c/p>\n\u003cp>When you think of a dumpster diver, you might think of someone like this:\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/vuD1oDth6es'\n title='//www.youtube.com/embed/vuD1oDth6es'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>And while you wouldn't be totally wrong, you also wouldn't exactly be describing Maximus Thaler.\u003c/p>\n\u003cp>A 24-year-old graduate of Tufts University, Thaler is a semiprofessional dumpster diver with a moral purpose. \"At some point, I found I could get everything I wanted to eat from a dumpster,\" he tells The Salt.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Thaler is also the founder of The Gleaners' Kitchen — gleaner being Thaler's euphemism for dumpster diver, derived from the agricultural practice of taking leftover produce and grains from the fields after the harvest. He started the group in Massachusetts to serve dumpster-sourced dinners, but they only managed to host a few meals before the landlord kicked them out.\u003c/p>\n\u003cfigure id=\"attachment_87969\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/crop_custom-bbbee10e17e01f865c88575a29fa22f0a14bc013-e1411579317415.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/crop_custom-bbbee10e17e01f865c88575a29fa22f0a14bc013-e1411579317415.jpg\" alt=\"Maximus Thaler. Photo: Hallie Gluk/http://halliegluk.tumblr.com/\" width=\"1000\" height=\"779\" class=\"size-full wp-image-87969\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maximus Thaler. Photo: Hallie Gluk/http://halliegluk.tumblr.com/\u003c/figcaption>\u003c/figure>\n\u003cp>For a period in his life, while running The Gleaners' Kitchen, Thaler says he was eating 100 percent of his meals from the dumpster.\u003c/p>\n\u003cp>\"Most of the dumpstering I would do was at Trader Joe's,\" he says, introducing me to a new verb. \"They — more than any other grocery store — they plastic-wrap their food a lot,\" so the chucked goods are still safe to eat. Some grocery stores, like Whole Foods, compact their food right away, mixing plastics and food together, leaving much less treasure for picking, he explains.\u003c/p>\n\u003cp>A \u003ca href=\"http://vimeo.com/101050308\">documentary\u003c/a> about Thaler and his friends, not yet released, shows them digging in a surprisingly efficient manner — throwing full, multicolored Odwalla bottles into a milk crate and carefully moving half-filled trash bags and papers to pick out vegetables.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I've never found rats, and I've never gotten sick,\" he says.\u003c/p>\n\u003cp>And while he agrees it may take a little training to dive, he suggests the rules regarding finding food that's still good enough to eat are much easier to navigate than those about private property.\u003c/p>\n\u003cfigure id=\"attachment_87968\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/foodwaste1_wide-08b72696fde1808588ec4a63ed50ae995027c332-e1411579377876.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/foodwaste1_wide-08b72696fde1808588ec4a63ed50ae995027c332-e1411579377876.jpg\" alt=\"Bounty from the bin: Thaler says you can find plenty of tasty, edible produce that's tossed out. Plastic-wrapped produce tends to be a safe bet, he says. Photo: Courtesy of Maximus Thaler\" width=\"1000\" height=\"563\" class=\"size-full wp-image-87968\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bounty from the bin: Thaler says you can find plenty of tasty, edible produce that's tossed out. Plastic-wrapped produce tends to be a safe bet, he says. Photo: Courtesy of Maximus Thaler\u003c/figcaption>\u003c/figure>\n\u003cp>\"You look at the food, and you smell the food. ... Using your senses is really important,\" Thaler says.\u003c/p>\n\u003cp>While vegetables may get mushy and cheeses might mold, it's nothing that Thaler can't cut off or cook up. He says the only thing that's really risky is meat.\u003c/p>\n\u003cp>\"I would never eat a rare steak out of the dumpster,\" he says. \"Don't take the meat that's obvious discolored,\" he advises. Eggs, on the other hand, are fine, he says, as long as they don't smell absurdly strong of sulfur.\u003c/p>\n\u003cp>Dumpster divers are protected by a Supreme Court case, \u003cem>California v. Greenwood\u003c/em>, in which the court ruled that the \u003ca href=\"http://www.law.cornell.edu/constitution/fourth_amendment\">Fourth Amendment\u003c/a> (the one that bans unreasonable searches and seizures)\u003cstrong> \u003c/strong>doesn't protect a person's trash left out for public collection. However, foraging in dumpsters on private property \u003cem>does\u003c/em> carry the risk of violating trespassing laws.\u003c/p>\n\u003cp>At the height of his dumpstering, Thaler and his friends would break out the gloves (also from dumpsters), magnetic LED lights and milk crates (for storage) to quest for food in the middle of the night.\u003c/p>\n\u003cp>\"You want to go really, really quickly,\" he explains, so you don't get caught.\u003c/p>\n\u003cfigure id=\"attachment_87970\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/foodwaste4_custom-a6297cec5f5649cf8b60c0beaaee6f27936fe9c6-e1411579442543.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/foodwaste4_custom-a6297cec5f5649cf8b60c0beaaee6f27936fe9c6-e1411579442543.jpg\" alt=\"These fruits rescued from the dump look pretty palatable, don't they? Photo: Courtesy of Maximus Thaler\" width=\"1000\" height=\"939\" class=\"size-full wp-image-87970\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These fruits rescued from the dump look pretty palatable, don't they? Photo: Courtesy of Maximus Thaler\u003c/figcaption>\u003c/figure>\n\u003cp>Cooking for a full house, Thaler could often gather as much as $1,000 worth of food in 20 to 30 minutes. The longer part of the process was sorting the food, cutting away the bad parts of mushy tomatoes or moldy bread, and figuring out what to do with preposterous quantities of one particular item he'd sometimes pick up (he recalls once stumbling upon \"thousands of bananas\").\u003c/p>\n\u003cp>For Thaler, the practice is as much philosophical as it is practical. He writes via email:\u003c/p>\n\u003cp>\"There are complex systemic reasons why there is so much food waste in this country, but at their core is the fact that most Americans have forgotten what good food is.\" He argues that humans have evolved to know what good food is, and we don't need the Food and Drug Administration or sell-by dates to tell us that.\u003c/p>\n\u003cp>Thaler's friends, he says, are also people who have embraced this \"waste not\" philosophy: \"A lot of my closest friendships have been forged in the dumpster in a lot of ways.\"\u003c/p>\n\u003cp>Now living in Berkeley, Calif., Thaler still hasn't been to the grocery store in \"a very long time.\" But he has released a cookbook, \u003ca href=\"http://www.amazon.com/Curious-Harvest-Practical-Cooking-Everything/dp/1592539289\" target=\"_blank\">\u003cem>A Curious Harvest: The Practical Art of Cooking Everything\u003c/em>\u003c/a>. The book offers advice for using and storing common ingredients, so nothing goes to waste. For instance, a page on the pineapple notes that when ripe, it will be slightly soft, and it tastes great grilled and served on a burger like tomato slices.\u003c/p>\n\u003cp>But neither the book nor Thaler's lifestyle is necessarily about legislative activism or publicity — he's just wearing his heart on his tongue.\u003c/p>\n\u003cp>\"I'm trying to build the world that I want to live in,\" he says, calling it cultural activism. \"I start by changing the tiny little world that I live in.\"\u003c/p>\n\u003cp>\u003cem>All this week, our friends at Harvest Public Media are examining the issue of food waste in America. \u003ca href=\"http://harvestpublicmedia.org/content/tossed-out\">Check out their special report.\u003c/a>\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Ignore the Fog and Make Your Own Ice Cream Cones and Sprinkles",
"title": "Ignore the Fog and Make Your Own Ice Cream Cones and Sprinkles",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_87031\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/sprinkles-mixed-together-side-view.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/sprinkles-mixed-together-side-view.jpg\" alt=\"DIY sprinkles (and ice cream cones) can transport you to a fog-less end of summer. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87031\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">DIY sprinkles (and ice cream cones) can transport you to a fog-less end of summer. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>It's a weird time of year here in the Bay. When I was a kid living in the Southeastern U.S., the end of summer always meant stifling hot temperatures and mandatory day-long trips to the pool. Frozen desserts were an absolute necessity. So when I sit down to dream up the ultimate end-of-summer DIY recipes, my mind immediately drifts to ice cream. Forget the fact that I am wrapped up in a blanket on the couch as I write this story.\u003c/p>\n\u003cp>Homemade ice cream is wonderful, but for a true taste of summer, consider making your own cones and sprinkles. Add your own batch of ice cream if you wish, or pick up a pint of your favorite flavor. If both sound like too much of a project, try making just one. Either will elevate your ice cream game.\u003c/p>\n\u003cfigure id=\"attachment_87030\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/sprinkles-ingredients-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/sprinkles-ingredients-1.jpg\" alt=\"Ingredients for homemade sprinkles. Photo: Kate Williams\" width=\"1000\" height=\"765\" class=\"size-full wp-image-87030\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for homemade sprinkles. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re going to tackle both, I’d suggest starting with the sprinkles. They need 24 hours to dry, and they keep well for several days. To make the sprinkles, you’ll need sugar, flavoring, coloring, and egg whites. I can’t eat raw egg whites, so I’ve used dried egg white powder instead. If you prefer whole whites, go for it!\u003c/p>\n\u003cp>The best part about making sprinkles at home is that you can flavor and color them however you’d like. Use all-natural coloring and flavoring if you prefer, or embrace the junk food-ethos and mix bright colors and bold flavors. I’ve chosen to use mint extract in these sprinkles, but you could use vanilla, almond, or anything else you can find. \u003c/p>\n\u003cp>Before you make the sugar mixture, you’ll want to sift out any lumps from the confectioner’s sugar. Small lumps of sugar will clog up the piping tip. Next, mix the egg white powder with a little water, flavor extract, and salt until the mixture is frothy. Whisk in confectioner’s sugar. \u003c/p>\n\u003cfigure id=\"attachment_87021\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/batter-consistency.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/batter-consistency.jpg\" alt=\"The sprinkle mixture should be smooth, shiny, and very thick. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87021\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The sprinkle mixture should be smooth, shiny, and very thick. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>At this point, the mixture should be smooth and shiny. The mixture should be thick enough to hold its shape when piped, but not so thick that you won’t be able to manipulate it. Add water a tiny bit at a time if you need to soften the mixture up.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now choose how many colors of sprinkles you’d like to make (I’m making four here), and divide the sugar mixture equally into that number of small bowls. Add several drops of food coloring to each bowl and mix it in well. \u003c/p>\n\u003cp>Prepare a piping bag by placing a small (#2) tip in the bottom of the bag and trimming off the tip. If the piping bag is very long, cut off the top 4 to 6 inches of the bag. Fold the top over to form a lip. Line a rimmed baking sheet with parchment paper.\u003c/p>\n\u003cfigure id=\"attachment_87027\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/in-piping-bag.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/in-piping-bag.jpg\" alt=\"Folding down the top of the piping bag will make it easier to transfer the sprinkle mixture into the bag. Photo: Kate Williams\" width=\"1000\" height=\"627\" class=\"size-full wp-image-87027\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Folding down the top of the piping bag will make it easier to transfer the sprinkle mixture into the bag. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Using a spoon, transfer one batch of sugar mixture into the piping bag. Squeeze gently to press the mixture to the tip. Now use a bit of pressure to gently pipe the sugar mixture in a long line onto the parchment-lined baking sheet. It does not have to be completely straight, but you’ll ideally want to pipe as many lines as possible on each tray. Continue piping the mixture into thin lines until you cannot squeeze any more out of the bag. Remove the piping bag from the tip. Rinse out the tip and fit it into a clean piping bag. Repeat piping with remaining batches of sugar mixture.\u003c/p>\n\u003cfigure id=\"attachment_87040\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/piped-sprinkles-3-trays.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/piped-sprinkles-3-trays.jpg\" alt=\"Pipe the sprinkle mixture into long thin lines on parchment paper-lined baking sheets. Let them dry out for 24 hours. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87040\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pipe the sprinkle mixture into long thin lines on parchment paper-lined baking sheets. Let them dry out for 24 hours. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once you’ve piped out all of the sugar mixture, you’ll need to let the sprinkles dry out for about 24 hours. Finally, use a knife or bench scraper to cut the lines into short sprinkles. I like to use a bench scraper so that I can keep the sprinkles on the rimmed baking sheet and catch any stray pieces. Mix all of the colors together, and transfer to an airtight container until you’re ready to eat dessert.\u003c/p>\n\u003cfigure id=\"attachment_87025\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cutting-sprinkles-bench-scraper.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cutting-sprinkles-bench-scraper.jpg\" alt=\"I like to use a bench scraper to cut the sprinkles on the rimmed baking sheet. The sides of the pan will keep the small pieces from rolling off of the counter. Photo: Kate Williams\" width=\"1000\" height=\"701\" class=\"size-full wp-image-87025\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I like to use a bench scraper to cut the sprinkles on the rimmed baking sheet. The sides of the pan will keep the small pieces from rolling off of the counter. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Homemade ice cream cones require a little more hands-on crafting. I like to shape my ice cream cones based on a method developed by \u003ca href=\"http://www.americastestkitchenfeed.com/author/louise-emerick/\" target=\"_blank\">Louise Emerick at America’s Test Kitchen\u003c/a>. She figured out how to make stencils and molds without needing to buy any specialty equipment—perfect for those of us who don’t want to shell out for cone molds. First, make cone stencils. Using a 6-inch bowl as a guide to trace two circles on a sheet of parchment paper. I like to repeat these stencils one or two more times so that I’ll have backup. Flip the parchment paper over and place on a rimmed baking sheet. \u003c/p>\n\u003cfigure id=\"attachment_87024\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cutting-molds.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cutting-molds.jpg\" alt=\"To make the cone molds, first cut out a 10-inch circle from poster board, and then cut the circle into quarters. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To make the cone molds, first cut out a 10-inch circle from poster board, and then cut the circle into quarters. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_87026\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/formed-molds.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/formed-molds.jpg\" alt=\"Bring together the straight sides of each quarter to form a cone. Use tape to secure the shape. Cover each cone with aluminum foil. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87026\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bring together the straight sides of each quarter to form a cone. Use tape to secure the shape. Cover each cone with aluminum foil. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, make the cone molds. Using the 10-inch round pie plate, trace and cut out a 10-inch circle from the poster board and then cut the circle into quarters. Bring the straight sides of each quarter-circle together and slightly overlap to make a cone. Tape the cone to secure it and then cover the cone with aluminum foil, keeping the foil as smooth as possible.\u003c/p>\n\u003cp>Begin the cone batter by melting two tablespoons butter with two tablespoons honey. Let it cool a bit before mixing the rest of the batter. Whisk together granulated sugar, an egg white, a whole egg, vanilla, and salt. Whisk in half of the flour, and then whisk in the melted butter and honey mixture. Whisk in the rest of the flour until smooth.\u003c/p>\n\u003cfigure id=\"attachment_87029\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/spreading-batter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/spreading-batter.jpg\" alt=\"Use only one heaping tablespoon per cone, and spread it out to the edges of the stenciled circles using a small offset spatula. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87029\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use only one heaping tablespoon per cone, and spread it out to the edges of the stenciled circles using a small offset spatula. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Many cone recipes call for a large portion of batter for each cone, but I’ve found that they make for chewy, wan cones. Instead, I try to use as little batter as possible, about a heaping tablespoon of batter per cone. Drop the batter into the center of each outlined 6-inch circle on the prepared parchment paper. Using a small offset spatula (or a spoon), spread the batter out into an even circle. Bake in a 325 degree oven until the cookies are golden brown. \u003c/p>\n\u003cfigure id=\"attachment_87028\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/shaped-cones-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/shaped-cones-2.jpg\" alt=\"Work quickly to roll cooked cone rounds around the molds. Press the edges to seal and let the cones cool upside down until firm. Photo: Kate Williams\" width=\"1000\" height=\"697\" class=\"size-full wp-image-87028\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Work quickly to roll cooked cone rounds around the molds. Press the edges to seal and let the cones cool upside down until firm. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Working quickly, gently run a spatula underneath each cooked cone round to loosen them from the parchment. Roll the rounds around the molds, and press the edges tightly together to seal. Keep the cone on the mold and flip it upside down to cool. Repeat with the remaining cookie. If the cookies become too hard to roll, return them to oven for 30 seconds to 1 minute to soften. Once the cones are cool enough to handle, gently twist them out of the molds and place them upright in a glass to finish cooling.\u003c/p>\n\u003cfigure id=\"attachment_87023\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cone-cooling.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cone-cooling.jpg\" alt=\"Let the cone finish cooling upright in a glass while you finish baking the remaining cones. Photo: Kate Williams\" width=\"1000\" height=\"1347\" class=\"size-full wp-image-87023\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Let the cone finish cooling upright in a glass while you finish baking the remaining cones. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Repeat the spreading, baking, and shaping process using a cool baking sheet with the remaining batter. If the parchment becomes too wrinkled to form flat cones, use a clean sheet of parchment. The cones are best on the day they’re made, but they can be stored at room temperature in an airtight container for up to 1 week.\u003c/p>\n\u003cp>To serve, stick a chocolate chip or marshmallow in the bottom of the cone to prevent too much ice cream from dripping out. Scoop ice cream into the cone and top with sprinkles. \u003c/p>\n\u003cfigure id=\"attachment_87022\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cone-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cone-6.jpg\" alt=\"Serve a scoop of ice cream in a cone, topped with a generous scoop of sprinkles. Photo: Kate Williams\" width=\"700\" height=\"1197\" class=\"size-full wp-image-87022\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serve a scoop of ice cream in a cone, topped with a generous scoop of sprinkles. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: DIY Sprinkles\u003c/h3>\n\u003cp>\u003cem>Makes 1/2 to 2/3 cup\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2\tteaspoons dried egg white powder, or one egg white\u003c/li>\n\u003cli>2\ttablespoons water (omit if using egg white)\u003c/li>\n\u003cli>1/2 \tteaspoon vanilla, mint, almond, or other flavored extract\u003c/li>\n\u003cli>Pinch salt\u003c/li>\n\u003cli>8\tounces confectioner’s sugar, sifted\u003c/li>\n\u003cli>Assorted food coloring\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>2–3 \trimmed baking sheets\u003c/li>\n\u003cli>Parchment paper\u003c/li>\n\u003cli>Plastic disposable piping bags\u003c/li>\n\u003cli>#2-sized piping bag tip\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Line baking sheets with parchment paper. Prepare a piping bag by placing the tip in the bottom of the bag and trimming off the tip. If the piping bag is very long, cut off the top 4 to 6 inches of the bag. Fold the top over to form a lip.\u003c/li>\n\u003cli>Combine egg white powder, water, salt, and flavored extract in a small bowl or measuring cup. Whisk until frothy.\u003c/li>\n\u003cli>Mix egg white mixture into the sifted confectioner’s sugar, and stir until well combined. The mixture should be smooth and thick. If it is dry and crumbly, add additional water, 1/8 of a teaspoon at a time, until all of the sugar mixes in.\u003c/li>\n\u003cli>Choose how many different colors of sprinkles you would like to make. Divide the sugar mixture into one individual bowl per color. Add 3-5 drops of food coloring to each batch of sugar mixture and stir until well-combined.\u003c/li>\n\u003cli>Using a spoon, transfer one batch of sugar mixture into the piping bag. Squeeze gently to press the mixture to the tip. Using a little bit of pressure, gently pipe the sugar mixture in a long line onto the parchment-lined baking sheet. It does not have to be completely straight. Continue piping the mixture into thin lines until you cannot squeeze any more out of the bag.\u003c/li>\n\u003cli>Remove the piping bag from the tip. Rinse out the tip and fit it into a clean piping bag. Repeat piping with remaining batches of sugar mixture.\u003c/li>\n\u003cli>Once all of the colors have been piped, set the trays in a cool area and let them sit for 24 hours. At this point, the long lines of sprinkles should be completely dried out.\u003c/li>\n\u003cli>Use a knife or bench scraper to cut the lines into short sprinkles. Mix together in an airtight storage container, and use for ice cream cones, sundaes, cupcakes, and other dessert projects.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: DIY Ice Cream Cones\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Makes 8 cones\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 \ttablespoons honey\u003c/li>\n\u003cli>2\ttablespoons unsalted butter\u003c/li>\n\u003cli>5\ttablespoons granulated sugar\u003c/li>\n\u003cli>1\tlarge egg\u003c/li>\n\u003cli>1 \tlarge egg white\u003c/li>\n\u003cli>1/2 \tteaspoon vanilla\u003c/li>\n\u003cli>1/8\tteaspoon salt\u003c/li>\n\u003cli>2/3\tcup all-purpose flour\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>Parchment paper\u003c/li>\n\u003cli>1\t6-inch round bowl\u003c/li>\n\u003cli>1–2 \trimmed baking sheets\u003c/li>\n\u003cli>1\t10-inch round pie plate or cake pan\u003c/li>\n\u003cli>1\tpiece poster board, at least 10 inches wide\u003c/li>\n\u003cli>Aluminum foil\u003c/li>\n\u003cli>1\tsmall offset spatula\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Adjust an oven rack to middle position and heat the oven to 325 degrees. Using the 6-inch bowl as a guide, trace two 6-inch circles on a sheet of parchment paper. Flip parchment paper over and place on a rimmed baking sheet. (Recommended: Repeat with a second sheet of parchment paper and second rimmed baking sheet.) Using the 10-inch round pie plate, trace and cut out a 10-inch circle from the poster board. Cut the circle into quarters. Bring the straight sides of each quarter-circle together and slightly overlap to make a cone. Tape the cone to secure it and then cover the cone with aluminum foil, keeping the foil as smooth as possible.\u003c/li>\n\u003cli>In a small saucepan or skillet over medium-low heat, melt the butter and honey together. Remove from heat and let cool.\u003c/li>\n\u003cli>In a medium bowl, whisk together the sugar, egg, egg white, vanilla, and salt. Whisk in half of the flour, and then whisk in the melted butter and honey mixture. Whisk in the rest of the flour until smooth.\u003c/li>\n\u003cli>Drop a heaping tablespoon of batter into the center of each outlined 6-inch circle on the prepared parchment paper. Using the small offset spatula, spread the batter out into an even circle. Use the stenciled circle as a guide. Bake until the cookies are golden brown, 10 to 12 minutes, rotating the baking sheet halfway through baking.\u003c/li>\n\u003cli>Working quickly, gently run a spatula underneath each cooked cone round to loosen them from the parchment. Place one prepared cone just off the center of the cone rounds, making sure the tip of the mold is about 1/4 inch from the edge. Use the spatula to lift the edge of the cone round onto the mold, and then tightly roll the cone round around the mold to form a cone. Press firmly on the outside seam of cone to seal. Flip the cone upside down, still on the mold, to cool. Repeat with the remaining cookie. If the cookies become too hard to roll, return them to oven for 30 seconds to 1 minute to soften.\u003c/li>\n\u003cli>Once the cones are cool enough to handle, gently twist them out of the molds and place them upright in a glass to finish cooling.\u003c/li>\n\u003cli>Repeat the process on a cool baking sheet with the remaining batter. If the parchment becomes too wrinkled to form flat cones, discard parchment and trace new circles on a fresh sheet. The cones are best on the day they’re made, but they can be stored at room temperature in an airtight container for up to 1 week.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Homemade ice cream cones and sprinkles are fun enough to transport even Outer Sunset dwellers to a place with fog-free summers. Kate Williams will show you how.",
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"description": "Homemade ice cream cones and sprinkles are fun enough to transport even Outer Sunset dwellers to a place with fog-free summers. Kate Williams will show you how.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_87031\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/sprinkles-mixed-together-side-view.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/sprinkles-mixed-together-side-view.jpg\" alt=\"DIY sprinkles (and ice cream cones) can transport you to a fog-less end of summer. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87031\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">DIY sprinkles (and ice cream cones) can transport you to a fog-less end of summer. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>It's a weird time of year here in the Bay. When I was a kid living in the Southeastern U.S., the end of summer always meant stifling hot temperatures and mandatory day-long trips to the pool. Frozen desserts were an absolute necessity. So when I sit down to dream up the ultimate end-of-summer DIY recipes, my mind immediately drifts to ice cream. Forget the fact that I am wrapped up in a blanket on the couch as I write this story.\u003c/p>\n\u003cp>Homemade ice cream is wonderful, but for a true taste of summer, consider making your own cones and sprinkles. Add your own batch of ice cream if you wish, or pick up a pint of your favorite flavor. If both sound like too much of a project, try making just one. Either will elevate your ice cream game.\u003c/p>\n\u003cfigure id=\"attachment_87030\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/sprinkles-ingredients-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/sprinkles-ingredients-1.jpg\" alt=\"Ingredients for homemade sprinkles. Photo: Kate Williams\" width=\"1000\" height=\"765\" class=\"size-full wp-image-87030\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for homemade sprinkles. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re going to tackle both, I’d suggest starting with the sprinkles. They need 24 hours to dry, and they keep well for several days. To make the sprinkles, you’ll need sugar, flavoring, coloring, and egg whites. I can’t eat raw egg whites, so I’ve used dried egg white powder instead. If you prefer whole whites, go for it!\u003c/p>\n\u003cp>The best part about making sprinkles at home is that you can flavor and color them however you’d like. Use all-natural coloring and flavoring if you prefer, or embrace the junk food-ethos and mix bright colors and bold flavors. I’ve chosen to use mint extract in these sprinkles, but you could use vanilla, almond, or anything else you can find. \u003c/p>\n\u003cp>Before you make the sugar mixture, you’ll want to sift out any lumps from the confectioner’s sugar. Small lumps of sugar will clog up the piping tip. Next, mix the egg white powder with a little water, flavor extract, and salt until the mixture is frothy. Whisk in confectioner’s sugar. \u003c/p>\n\u003cfigure id=\"attachment_87021\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/batter-consistency.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/batter-consistency.jpg\" alt=\"The sprinkle mixture should be smooth, shiny, and very thick. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87021\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The sprinkle mixture should be smooth, shiny, and very thick. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>At this point, the mixture should be smooth and shiny. The mixture should be thick enough to hold its shape when piped, but not so thick that you won’t be able to manipulate it. Add water a tiny bit at a time if you need to soften the mixture up.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now choose how many colors of sprinkles you’d like to make (I’m making four here), and divide the sugar mixture equally into that number of small bowls. Add several drops of food coloring to each bowl and mix it in well. \u003c/p>\n\u003cp>Prepare a piping bag by placing a small (#2) tip in the bottom of the bag and trimming off the tip. If the piping bag is very long, cut off the top 4 to 6 inches of the bag. Fold the top over to form a lip. Line a rimmed baking sheet with parchment paper.\u003c/p>\n\u003cfigure id=\"attachment_87027\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/in-piping-bag.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/in-piping-bag.jpg\" alt=\"Folding down the top of the piping bag will make it easier to transfer the sprinkle mixture into the bag. Photo: Kate Williams\" width=\"1000\" height=\"627\" class=\"size-full wp-image-87027\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Folding down the top of the piping bag will make it easier to transfer the sprinkle mixture into the bag. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Using a spoon, transfer one batch of sugar mixture into the piping bag. Squeeze gently to press the mixture to the tip. Now use a bit of pressure to gently pipe the sugar mixture in a long line onto the parchment-lined baking sheet. It does not have to be completely straight, but you’ll ideally want to pipe as many lines as possible on each tray. Continue piping the mixture into thin lines until you cannot squeeze any more out of the bag. Remove the piping bag from the tip. Rinse out the tip and fit it into a clean piping bag. Repeat piping with remaining batches of sugar mixture.\u003c/p>\n\u003cfigure id=\"attachment_87040\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/piped-sprinkles-3-trays.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/piped-sprinkles-3-trays.jpg\" alt=\"Pipe the sprinkle mixture into long thin lines on parchment paper-lined baking sheets. Let them dry out for 24 hours. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87040\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pipe the sprinkle mixture into long thin lines on parchment paper-lined baking sheets. Let them dry out for 24 hours. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once you’ve piped out all of the sugar mixture, you’ll need to let the sprinkles dry out for about 24 hours. Finally, use a knife or bench scraper to cut the lines into short sprinkles. I like to use a bench scraper so that I can keep the sprinkles on the rimmed baking sheet and catch any stray pieces. Mix all of the colors together, and transfer to an airtight container until you’re ready to eat dessert.\u003c/p>\n\u003cfigure id=\"attachment_87025\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cutting-sprinkles-bench-scraper.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cutting-sprinkles-bench-scraper.jpg\" alt=\"I like to use a bench scraper to cut the sprinkles on the rimmed baking sheet. The sides of the pan will keep the small pieces from rolling off of the counter. Photo: Kate Williams\" width=\"1000\" height=\"701\" class=\"size-full wp-image-87025\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I like to use a bench scraper to cut the sprinkles on the rimmed baking sheet. The sides of the pan will keep the small pieces from rolling off of the counter. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Homemade ice cream cones require a little more hands-on crafting. I like to shape my ice cream cones based on a method developed by \u003ca href=\"http://www.americastestkitchenfeed.com/author/louise-emerick/\" target=\"_blank\">Louise Emerick at America’s Test Kitchen\u003c/a>. She figured out how to make stencils and molds without needing to buy any specialty equipment—perfect for those of us who don’t want to shell out for cone molds. First, make cone stencils. Using a 6-inch bowl as a guide to trace two circles on a sheet of parchment paper. I like to repeat these stencils one or two more times so that I’ll have backup. Flip the parchment paper over and place on a rimmed baking sheet. \u003c/p>\n\u003cfigure id=\"attachment_87024\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cutting-molds.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cutting-molds.jpg\" alt=\"To make the cone molds, first cut out a 10-inch circle from poster board, and then cut the circle into quarters. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To make the cone molds, first cut out a 10-inch circle from poster board, and then cut the circle into quarters. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_87026\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/formed-molds.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/formed-molds.jpg\" alt=\"Bring together the straight sides of each quarter to form a cone. Use tape to secure the shape. Cover each cone with aluminum foil. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87026\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bring together the straight sides of each quarter to form a cone. Use tape to secure the shape. Cover each cone with aluminum foil. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, make the cone molds. Using the 10-inch round pie plate, trace and cut out a 10-inch circle from the poster board and then cut the circle into quarters. Bring the straight sides of each quarter-circle together and slightly overlap to make a cone. Tape the cone to secure it and then cover the cone with aluminum foil, keeping the foil as smooth as possible.\u003c/p>\n\u003cp>Begin the cone batter by melting two tablespoons butter with two tablespoons honey. Let it cool a bit before mixing the rest of the batter. Whisk together granulated sugar, an egg white, a whole egg, vanilla, and salt. Whisk in half of the flour, and then whisk in the melted butter and honey mixture. Whisk in the rest of the flour until smooth.\u003c/p>\n\u003cfigure id=\"attachment_87029\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/spreading-batter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/spreading-batter.jpg\" alt=\"Use only one heaping tablespoon per cone, and spread it out to the edges of the stenciled circles using a small offset spatula. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87029\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use only one heaping tablespoon per cone, and spread it out to the edges of the stenciled circles using a small offset spatula. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Many cone recipes call for a large portion of batter for each cone, but I’ve found that they make for chewy, wan cones. Instead, I try to use as little batter as possible, about a heaping tablespoon of batter per cone. Drop the batter into the center of each outlined 6-inch circle on the prepared parchment paper. Using a small offset spatula (or a spoon), spread the batter out into an even circle. Bake in a 325 degree oven until the cookies are golden brown. \u003c/p>\n\u003cfigure id=\"attachment_87028\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/shaped-cones-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/shaped-cones-2.jpg\" alt=\"Work quickly to roll cooked cone rounds around the molds. Press the edges to seal and let the cones cool upside down until firm. Photo: Kate Williams\" width=\"1000\" height=\"697\" class=\"size-full wp-image-87028\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Work quickly to roll cooked cone rounds around the molds. Press the edges to seal and let the cones cool upside down until firm. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Working quickly, gently run a spatula underneath each cooked cone round to loosen them from the parchment. Roll the rounds around the molds, and press the edges tightly together to seal. Keep the cone on the mold and flip it upside down to cool. Repeat with the remaining cookie. If the cookies become too hard to roll, return them to oven for 30 seconds to 1 minute to soften. Once the cones are cool enough to handle, gently twist them out of the molds and place them upright in a glass to finish cooling.\u003c/p>\n\u003cfigure id=\"attachment_87023\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cone-cooling.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cone-cooling.jpg\" alt=\"Let the cone finish cooling upright in a glass while you finish baking the remaining cones. Photo: Kate Williams\" width=\"1000\" height=\"1347\" class=\"size-full wp-image-87023\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Let the cone finish cooling upright in a glass while you finish baking the remaining cones. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Repeat the spreading, baking, and shaping process using a cool baking sheet with the remaining batter. If the parchment becomes too wrinkled to form flat cones, use a clean sheet of parchment. The cones are best on the day they’re made, but they can be stored at room temperature in an airtight container for up to 1 week.\u003c/p>\n\u003cp>To serve, stick a chocolate chip or marshmallow in the bottom of the cone to prevent too much ice cream from dripping out. Scoop ice cream into the cone and top with sprinkles. \u003c/p>\n\u003cfigure id=\"attachment_87022\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cone-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cone-6.jpg\" alt=\"Serve a scoop of ice cream in a cone, topped with a generous scoop of sprinkles. Photo: Kate Williams\" width=\"700\" height=\"1197\" class=\"size-full wp-image-87022\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serve a scoop of ice cream in a cone, topped with a generous scoop of sprinkles. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: DIY Sprinkles\u003c/h3>\n\u003cp>\u003cem>Makes 1/2 to 2/3 cup\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2\tteaspoons dried egg white powder, or one egg white\u003c/li>\n\u003cli>2\ttablespoons water (omit if using egg white)\u003c/li>\n\u003cli>1/2 \tteaspoon vanilla, mint, almond, or other flavored extract\u003c/li>\n\u003cli>Pinch salt\u003c/li>\n\u003cli>8\tounces confectioner’s sugar, sifted\u003c/li>\n\u003cli>Assorted food coloring\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>2–3 \trimmed baking sheets\u003c/li>\n\u003cli>Parchment paper\u003c/li>\n\u003cli>Plastic disposable piping bags\u003c/li>\n\u003cli>#2-sized piping bag tip\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Line baking sheets with parchment paper. Prepare a piping bag by placing the tip in the bottom of the bag and trimming off the tip. If the piping bag is very long, cut off the top 4 to 6 inches of the bag. Fold the top over to form a lip.\u003c/li>\n\u003cli>Combine egg white powder, water, salt, and flavored extract in a small bowl or measuring cup. Whisk until frothy.\u003c/li>\n\u003cli>Mix egg white mixture into the sifted confectioner’s sugar, and stir until well combined. The mixture should be smooth and thick. If it is dry and crumbly, add additional water, 1/8 of a teaspoon at a time, until all of the sugar mixes in.\u003c/li>\n\u003cli>Choose how many different colors of sprinkles you would like to make. Divide the sugar mixture into one individual bowl per color. Add 3-5 drops of food coloring to each batch of sugar mixture and stir until well-combined.\u003c/li>\n\u003cli>Using a spoon, transfer one batch of sugar mixture into the piping bag. Squeeze gently to press the mixture to the tip. Using a little bit of pressure, gently pipe the sugar mixture in a long line onto the parchment-lined baking sheet. It does not have to be completely straight. Continue piping the mixture into thin lines until you cannot squeeze any more out of the bag.\u003c/li>\n\u003cli>Remove the piping bag from the tip. Rinse out the tip and fit it into a clean piping bag. Repeat piping with remaining batches of sugar mixture.\u003c/li>\n\u003cli>Once all of the colors have been piped, set the trays in a cool area and let them sit for 24 hours. At this point, the long lines of sprinkles should be completely dried out.\u003c/li>\n\u003cli>Use a knife or bench scraper to cut the lines into short sprinkles. Mix together in an airtight storage container, and use for ice cream cones, sundaes, cupcakes, and other dessert projects.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: DIY Ice Cream Cones\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes 8 cones\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 \ttablespoons honey\u003c/li>\n\u003cli>2\ttablespoons unsalted butter\u003c/li>\n\u003cli>5\ttablespoons granulated sugar\u003c/li>\n\u003cli>1\tlarge egg\u003c/li>\n\u003cli>1 \tlarge egg white\u003c/li>\n\u003cli>1/2 \tteaspoon vanilla\u003c/li>\n\u003cli>1/8\tteaspoon salt\u003c/li>\n\u003cli>2/3\tcup all-purpose flour\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>Parchment paper\u003c/li>\n\u003cli>1\t6-inch round bowl\u003c/li>\n\u003cli>1–2 \trimmed baking sheets\u003c/li>\n\u003cli>1\t10-inch round pie plate or cake pan\u003c/li>\n\u003cli>1\tpiece poster board, at least 10 inches wide\u003c/li>\n\u003cli>Aluminum foil\u003c/li>\n\u003cli>1\tsmall offset spatula\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Adjust an oven rack to middle position and heat the oven to 325 degrees. Using the 6-inch bowl as a guide, trace two 6-inch circles on a sheet of parchment paper. Flip parchment paper over and place on a rimmed baking sheet. (Recommended: Repeat with a second sheet of parchment paper and second rimmed baking sheet.) Using the 10-inch round pie plate, trace and cut out a 10-inch circle from the poster board. Cut the circle into quarters. Bring the straight sides of each quarter-circle together and slightly overlap to make a cone. Tape the cone to secure it and then cover the cone with aluminum foil, keeping the foil as smooth as possible.\u003c/li>\n\u003cli>In a small saucepan or skillet over medium-low heat, melt the butter and honey together. Remove from heat and let cool.\u003c/li>\n\u003cli>In a medium bowl, whisk together the sugar, egg, egg white, vanilla, and salt. Whisk in half of the flour, and then whisk in the melted butter and honey mixture. Whisk in the rest of the flour until smooth.\u003c/li>\n\u003cli>Drop a heaping tablespoon of batter into the center of each outlined 6-inch circle on the prepared parchment paper. Using the small offset spatula, spread the batter out into an even circle. Use the stenciled circle as a guide. Bake until the cookies are golden brown, 10 to 12 minutes, rotating the baking sheet halfway through baking.\u003c/li>\n\u003cli>Working quickly, gently run a spatula underneath each cooked cone round to loosen them from the parchment. Place one prepared cone just off the center of the cone rounds, making sure the tip of the mold is about 1/4 inch from the edge. Use the spatula to lift the edge of the cone round onto the mold, and then tightly roll the cone round around the mold to form a cone. Press firmly on the outside seam of cone to seal. Flip the cone upside down, still on the mold, to cool. Repeat with the remaining cookie. If the cookies become too hard to roll, return them to oven for 30 seconds to 1 minute to soften.\u003c/li>\n\u003cli>Once the cones are cool enough to handle, gently twist them out of the molds and place them upright in a glass to finish cooling.\u003c/li>\n\u003cli>Repeat the process on a cool baking sheet with the remaining batter. If the parchment becomes too wrinkled to form flat cones, discard parchment and trace new circles on a fresh sheet. The cones are best on the day they’re made, but they can be stored at room temperature in an airtight container for up to 1 week.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Improve Your Summer Camping Trips with Sweet and Savory DIY Snacks",
"title": "Improve Your Summer Camping Trips with Sweet and Savory DIY Snacks",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_84945\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/diy-camping640x360.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/diy-camping640x360.jpg\" alt=\"Homemade smoky beef jerky and fig and pistachio “Lara Bars” are a great addition to any camping trip. Photo: Kate Williams\" width=\"640\" height=\"360\" class=\"size-full wp-image-84945\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade smoky beef jerky and fig and pistachio “Lara Bars” are a great addition to any camping trip. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Despite the fact that it rarely feels like summer in July—thanks a lot, \u003ca href=\"https://twitter.com/KarlTheFog\" target=\"_blank\">Karl the Fog\u003c/a>—I try to make the most of the long days of summer. Day hikes and weekend camping trips are the perfect excuse to kiss the dreary grey away and experience summer like it was meant to be: hot and sunny. There are countless parks in which to camp and hike, but no matter where I choose to go, I make sure to pack quality snacks.\u003c/p>\n\u003cp>Buying snack bars and jerky is a quick solution, but I much prefer homemade versions. They’re easy to make, customizable, and far cheaper than anything you can find at \u003ca href=\"http://www.rei.com/\" target=\"_blank\">REI\u003c/a>. A mix of savory and sweet snacks is key for the most “balanced” bag of hiking treats, which is why I’ve made a batch each of smoky beef jerky and fig and pistachio “\u003ca href=\"http://www.larabar.com/\" target=\"_blank\">Lara Bars\u003c/a>.” The beef jerky takes the most time to prepare, so we’ll start there.\u003c/p>\n\u003cfigure id=\"attachment_84943\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/steak-pre-freezer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/steak-pre-freezer.jpg\" alt=\"Use grass-fed beef for the most robust jerky. Photo: Kate Williams\" width=\"1000\" height=\"749\" class=\"size-full wp-image-84943\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use grass-fed beef for the most robust jerky. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The biggest problem with store-bought beef jerky is the overload of salt and spices infused into the meat. Many varieties use \u003ca href=\"http://en.wikipedia.org/wiki/Monosodium_glutamate\" target=\"_blank\">MSG\u003c/a> for a big jolt of flavor, but I think there is a better way to highlight the flavor of the beef: buy grass-fed. Yes, I know it is more expensive. However, grass-fed beef has a depth of flavor that really comes through in the final jerky, and it is well worth the extra couple of bucks per pound. I like to use flank steak, but you can use any lean cut of beef. Slice off any large pieces of fat on the surface of the steak. (The fat will go rancid faster than the meat, so I try to eliminate as much of it as possible.)\u003c/p>\n\u003cfigure id=\"attachment_84942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/sliced-steak-sideways.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/sliced-steak-sideways.jpg\" alt=\"Slice the meat thinly across the grain before mixing it with a dry rub. Photo: Kate Williams\" width=\"1000\" height=\"749\" class=\"size-full wp-image-84942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slice the meat thinly across the grain before mixing it with a dry rub. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>In order to slice the beef thinly, stick the meat in the freezer to firm up. But don’t freeze completely. Instead, pull it back out after about half and hour. Then use your sharpest knife to slice the steak into 1/4-inch thick slices across the grain. The grain is very easy to see on a flank steak; the “grain” refers to the long muscle fibers that run down the length of the steak.\u003c/p>\n\u003cfigure id=\"attachment_84941\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/rub-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/rub-ingredients.jpg\" alt=\"This smoky rub includes sugar, smoked paprika, chile powder, chipotle chile power, cumin, and coriander in addition to kosher salt. Photo: Kate Williams\" width=\"1000\" height=\"751\" class=\"size-full wp-image-84941\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This smoky rub includes sugar, smoked paprika, chile powder, chipotle chile power, cumin, and coriander in addition to kosher salt. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once all of the steak is sliced, mix it with a spicy, smoky rub. Many jerky recipes use a wet marinade, but I prefer to keep the mix as dry as possible. After all, the steak will need to be dehydrated, and a wet marinade will just increase the necessary drying time. I like to use a mixture of kosher salt, \u003ca href=\"http://www.thekitchn.com/whats-the-difference-muscovado-145157\" target=\"_blank\">Demerara\u003c/a> (or brown) sugar, smoked paprika, chile powder, chipotle chile powder, cumin, and coriander. Each spice lends heat, smoke, and earthy flavor to the steak. Make sure to blend the dry rub thoroughly and evenly into the steak slices. Then cover the bowl and place it in the fridge to marinate overnight. \u003c/p>\n\u003cfigure id=\"attachment_84944\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/steak-pre-oven-above.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/steak-pre-oven-above.jpg\" alt=\"Spread the seasoned beef across a cooling rack to let the air circulate while it drys in the oven. Photo: Kate Williams\" width=\"1000\" height=\"751\" class=\"size-full wp-image-84944\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spread the seasoned beef across a cooling rack to let the air circulate while it drys in the oven. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The next day, spread the steak slices across a cooling rack that is placed inside a rimmed baking sheet. The pieces can touch if they need to in order to fit on the rack. They shouldn’t, however, overlap. If you happen to own a dehydrator, you can use it to dry out the steak. I don’t own one, so I use my oven. My particular oven only gets down to about 200-225 degrees, which is about as high of a temperature as you’d want for any kind of dehydration process. To keep the temperature as low as possible and to keep the air circulating, prop open the oven door.\u003c/p>\n\u003cfigure id=\"attachment_84936\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/finished-jerky.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/finished-jerky.jpg\" alt=\"The jerky is finished when it has turned dark brown and is firm and dry in texture. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-84936\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The jerky is finished when it has turned dark brown and is firm and dry in texture. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>It will likely take at least 3 hours to turn the steak into jerky. After around 2 hours, begin to monitor the jerky, checking on it every 30 minutes. You’re looking for the slices of beef to turn dark brown and be firm and dry to the touch. Keep in mind, though, that the jerky should still be pliable and that it will continue to dry out after it comes out of the oven. Once the jerky is dried to your liking, remove the baking sheet from the oven and let the jerky cool to room temperature. Keep the jerky stored in an airtight ziplock container.\u003c/p>\n\u003cfigure id=\"attachment_84938\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/lara-bar-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/lara-bar-ingredients.jpg\" alt=\"These Lara Bars contain just three ingredients (plus salt and spice): dried figs, raw pistachios, and raw sesame seeds. Photo: Kate Williams\" width=\"1000\" height=\"748\" class=\"size-full wp-image-84938\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These “Lara Bars” contain just three ingredients (plus salt and spice): dried figs, raw pistachios, and raw sesame seeds. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>For a sweet component for camping trips, I can’t say no to those 3-4 ingredient Lara Bars. Making them at home wasn’t much of a stretch—they’re only dried fruit, nuts, and spices. And while the final result isn’t too much different than the store bought bars, they are far cheaper to make in bulk. Plus, the homemade version is infinitely customizable. Here, I’ve made fig and pistachio bars, but the sky’s the limit when it comes to your own version. Pick a favorite dried fruit and nut and go from there.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If your dried fruit is particularly dry, you will want to soak it a bit before making the bars. Ten minutes in hot water will do the trick. Once the fruit has sufficiently soaked, drain it well.\u003c/p>\n\u003cfigure id=\"attachment_84937\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/grinding-nuts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/grinding-nuts.jpg\" alt=\"Grind the nuts and seeds until they have become a chunky meal. Photo: Kate Williams\" width=\"1000\" height=\"563\" class=\"size-full wp-image-84937\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grind the nuts and seeds until they have become a chunky meal. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>As the fruit is soaking, grind the nuts in a food processor. I’ve used a mix of raw pistachios and sesame seeds. (If you’d like to toast the nuts, make sure to let them cool completely before grinding.) Pulse the nuts in the food processor until they’ve turned to a meal. I like to have some distinctive pieces in my bars, so I leave them a little chunkier. If you want the nuts to be fully incorporated into the bars, pulse them a little longer—just be sure to stop before they turn into nut butter. The nuts won’t grind much smaller once you’ve added the fruit, so make sure they’re at a good consistency before moving on.\u003c/p>\n\u003cfigure id=\"attachment_84940\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/processed-paste.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/processed-paste.jpg\" alt=\"Add the dried fruit and any seasonings to the ground nuts and continue to pulse until the mixture turns into a paste. Photo: Kate Williams\" width=\"1000\" height=\"753\" class=\"size-full wp-image-84940\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Add the dried fruit and any seasonings to the ground nuts and continue to pulse until the mixture turns into a paste. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Add the soaked and drained fruit to the food processor along with a pinch of salt and any additional spices you’d like to add. I love the combination of figs and cardamom, so that’s what I’ve used here. Depending on the potency of the spice, you’ll want to add 1/4 to 1/2 teaspoon. Continue to pulse the mixture in the processor until the fruit has pureed and the mixture has formed a mass on the side of the processor.\u003c/p>\n\u003cp>Transfer the fruit paste to a parchment-lined 8x8 baking dish. Use wet hands or a rubber spatula to press the paste into the pan. Spread it evenly across the pan and smooth the surface out flat.\u003c/p>\n\u003cfigure id=\"attachment_84939\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/pressed-into-the-pan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/pressed-into-the-pan.jpg\" alt=\"Press the paste into an 8x8 baking pan to shape the bars. Photo: Kate Williams\" width=\"1000\" height=\"751\" class=\"size-full wp-image-84939\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Press the paste into an 8x8 baking pan to shape the bars. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>At this point, the bars will be too soft and sticky to cut, so it’s best to place the whole pan in the fridge to firm up for 30 minutes to an hour. Once the mixture is firm, pull the bars out of the pan (using the parchment as a handle) and transfer them to a cutting board. For Lara Bar-sized bars, cut into 12 even rectangles. If you’d like to get more creative, you can cut the bars into any shape you’d like.\u003c/p>\n\u003cfigure id=\"attachment_84935\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/finished-bars.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/finished-bars.jpg\" alt=\"For Lara Bar-sized bars, cut into 12 even rectangles. Photo: Kate Williams\" width=\"1000\" height=\"749\" class=\"size-full wp-image-84935\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">For Lara Bar-sized bars, cut into 12 even rectangles. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Smoky DIY Beef Jerky\u003c/h3>\n\u003cp>\u003cem>Makes about 8 ounces\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> This recipe is easily doubled. If doubled, you will need 2 cooling racks and 2 rimmed baking sheets.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 pound flank steak, trimmed of any large pieces of fat\u003c/li>\n\u003cli>1 tablespoon kosher salt\u003c/li>\n\u003cli>2 1/2 teaspoons Demerara sugar\u003c/li>\n\u003cli>1 1/2 teaspoons smoked paprika\u003c/li>\n\u003cli>1 1/2 teaspoons mild chile powder\u003c/li>\n\u003cli>1/2 teaspoon chipotle chile powder, or more to taste\u003c/li>\n\u003cli>1/2 teaspoon ground cumin\u003c/li>\n\u003cli>1/2 teaspoon ground coriander\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place steak on a parchment-lined baking sheet and freeze, uncovered, until very firm (but before ice crystals form), 30 to 45 minutes.\u003c/li>\n\u003cli>Meanwhile, mix the salt, sugar, smoked paprika, chile powder, chipotle chile powder, cumin, and salt together in a small bowl.\u003c/li>\n\u003cli>Once the steak is firm, transfer it to a cutting board. Using a very sharp knife, slice the steak into 1/4-inch thick strips across the grain. (The grain is very easy to see on a flank steak; its long fibers (the grain) are distinct.) If the steak softens up too much as it is being cut, place it back in the freezer to re-firm for 15-20 minutes.\u003c/li>\n\u003cli>Transfer the sliced steak to a medium bowl and coat thoroughly with the spice mixture. Rub the mixture into the steak using your hands. Cover the bowl and refrigerate for 24 hours.\u003c/li>\n\u003cli>The next day, spray a cooling rack with nonstick oil spray or grease it with a little vegetable oil. Place the cooling rack inside a rimmed baking sheet. Preheat oven to its lowest temperature (aim for 200 to 225 degrees).\u003c/li>\n\u003cli>Spread the steak slices across the cooling rack. The pieces can touch, but they shouldn’t overlap.\u003c/li>\n\u003cli>Place steak in the oven and prop the oven door open with a wooden spoon. Bake the steak until the slices are dark, dry, firm, but still pliable, around 3 hours.\u003c/li>\n\u003cli>Let jerky cool to room temperature and store in a ziplock bag. Homemade jerky will not last indefinitely; eat within a couple of weeks.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: DIY Fig and Pistachio “Lara Bars”\u003c/h3>\n\u003cp>\u003cem>Makes 12 bars\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> This recipe is easy to customize. You can substitute any variety of dried fruit for the figs and any combination of nuts and seeds for the pistachios and sesame seeds. You’ll need 1 1/2 cups dried fruit and 1 1/4 cups nuts. Feel free to play around with spices as well.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/2 cups dried figs\u003c/li>\n\u003cli>1 cups pistachios\u003c/li>\n\u003cli>1/4 cup sesame seeds\u003c/li>\n\u003cli>1/4 teaspoon ground cardamom\u003c/li>\n\u003cli>Large pinch sea salt\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Line an 8x8 pan with parchment paper, leaving at least a 2 inch overhang over two sides to act as a sling.\u003c/li>\n\u003cli>If figs are somewhat dry, soak them for 10 minutes before making bars: Bring a kettle of water of a boil. Place figs in heatproof bowl, and cover with boiling water. Let sit for 10 minutes and then drain well.\u003c/li>\n\u003cli>While the figs are soaking, combine pistachios and sesame seeds in a food processor. Pulse the nuts and seeds until they are ground into a chunky meal. The pieces will not get much smaller once the figs are added, so be sure to pulse the nuts and seeds until they’ve reached your desired texture.\u003c/li>\n\u003cli>Add the soaked and drained figs, cardamom, and salt to the food processor. Continue to pulse until the mixture turns into a stiff paste and forms a ball on the side of the processor.\u003c/li>\n\u003cli>Transfer the paste to the prepared pan and press until the mixture is pressed into a smooth, even rectangle. Refrigerate for 30 minutes, or until firm.\u003c/li>\n\u003cli>Remove the fig mixture from the pan using the parchment paper sling. Transfer to a cutting board and slice into 12 rectangular bars. Wrap each bar individually in parchment paper and store in an airtight container. Bars will keep for at least 2 weeks.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Improve your summer camping trips with fun, customizable DIY snacks like savory beef jerky and sweet homemade \"Lara Bars.\" Kate Williams will show you how.",
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"description": "Improve your summer camping trips with fun, customizable DIY snacks like savory beef jerky and sweet homemade "Lara Bars." Kate Williams will show you how.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84945\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/diy-camping640x360.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/diy-camping640x360.jpg\" alt=\"Homemade smoky beef jerky and fig and pistachio “Lara Bars” are a great addition to any camping trip. Photo: Kate Williams\" width=\"640\" height=\"360\" class=\"size-full wp-image-84945\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade smoky beef jerky and fig and pistachio “Lara Bars” are a great addition to any camping trip. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Despite the fact that it rarely feels like summer in July—thanks a lot, \u003ca href=\"https://twitter.com/KarlTheFog\" target=\"_blank\">Karl the Fog\u003c/a>—I try to make the most of the long days of summer. Day hikes and weekend camping trips are the perfect excuse to kiss the dreary grey away and experience summer like it was meant to be: hot and sunny. There are countless parks in which to camp and hike, but no matter where I choose to go, I make sure to pack quality snacks.\u003c/p>\n\u003cp>Buying snack bars and jerky is a quick solution, but I much prefer homemade versions. They’re easy to make, customizable, and far cheaper than anything you can find at \u003ca href=\"http://www.rei.com/\" target=\"_blank\">REI\u003c/a>. A mix of savory and sweet snacks is key for the most “balanced” bag of hiking treats, which is why I’ve made a batch each of smoky beef jerky and fig and pistachio “\u003ca href=\"http://www.larabar.com/\" target=\"_blank\">Lara Bars\u003c/a>.” The beef jerky takes the most time to prepare, so we’ll start there.\u003c/p>\n\u003cfigure id=\"attachment_84943\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/steak-pre-freezer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/steak-pre-freezer.jpg\" alt=\"Use grass-fed beef for the most robust jerky. Photo: Kate Williams\" width=\"1000\" height=\"749\" class=\"size-full wp-image-84943\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use grass-fed beef for the most robust jerky. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The biggest problem with store-bought beef jerky is the overload of salt and spices infused into the meat. Many varieties use \u003ca href=\"http://en.wikipedia.org/wiki/Monosodium_glutamate\" target=\"_blank\">MSG\u003c/a> for a big jolt of flavor, but I think there is a better way to highlight the flavor of the beef: buy grass-fed. Yes, I know it is more expensive. However, grass-fed beef has a depth of flavor that really comes through in the final jerky, and it is well worth the extra couple of bucks per pound. I like to use flank steak, but you can use any lean cut of beef. Slice off any large pieces of fat on the surface of the steak. (The fat will go rancid faster than the meat, so I try to eliminate as much of it as possible.)\u003c/p>\n\u003cfigure id=\"attachment_84942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/sliced-steak-sideways.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/sliced-steak-sideways.jpg\" alt=\"Slice the meat thinly across the grain before mixing it with a dry rub. Photo: Kate Williams\" width=\"1000\" height=\"749\" class=\"size-full wp-image-84942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slice the meat thinly across the grain before mixing it with a dry rub. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>In order to slice the beef thinly, stick the meat in the freezer to firm up. But don’t freeze completely. Instead, pull it back out after about half and hour. Then use your sharpest knife to slice the steak into 1/4-inch thick slices across the grain. The grain is very easy to see on a flank steak; the “grain” refers to the long muscle fibers that run down the length of the steak.\u003c/p>\n\u003cfigure id=\"attachment_84941\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/rub-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/rub-ingredients.jpg\" alt=\"This smoky rub includes sugar, smoked paprika, chile powder, chipotle chile power, cumin, and coriander in addition to kosher salt. Photo: Kate Williams\" width=\"1000\" height=\"751\" class=\"size-full wp-image-84941\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This smoky rub includes sugar, smoked paprika, chile powder, chipotle chile power, cumin, and coriander in addition to kosher salt. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once all of the steak is sliced, mix it with a spicy, smoky rub. Many jerky recipes use a wet marinade, but I prefer to keep the mix as dry as possible. After all, the steak will need to be dehydrated, and a wet marinade will just increase the necessary drying time. I like to use a mixture of kosher salt, \u003ca href=\"http://www.thekitchn.com/whats-the-difference-muscovado-145157\" target=\"_blank\">Demerara\u003c/a> (or brown) sugar, smoked paprika, chile powder, chipotle chile powder, cumin, and coriander. Each spice lends heat, smoke, and earthy flavor to the steak. Make sure to blend the dry rub thoroughly and evenly into the steak slices. Then cover the bowl and place it in the fridge to marinate overnight. \u003c/p>\n\u003cfigure id=\"attachment_84944\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/steak-pre-oven-above.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/steak-pre-oven-above.jpg\" alt=\"Spread the seasoned beef across a cooling rack to let the air circulate while it drys in the oven. Photo: Kate Williams\" width=\"1000\" height=\"751\" class=\"size-full wp-image-84944\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spread the seasoned beef across a cooling rack to let the air circulate while it drys in the oven. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The next day, spread the steak slices across a cooling rack that is placed inside a rimmed baking sheet. The pieces can touch if they need to in order to fit on the rack. They shouldn’t, however, overlap. If you happen to own a dehydrator, you can use it to dry out the steak. I don’t own one, so I use my oven. My particular oven only gets down to about 200-225 degrees, which is about as high of a temperature as you’d want for any kind of dehydration process. To keep the temperature as low as possible and to keep the air circulating, prop open the oven door.\u003c/p>\n\u003cfigure id=\"attachment_84936\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/finished-jerky.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/finished-jerky.jpg\" alt=\"The jerky is finished when it has turned dark brown and is firm and dry in texture. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-84936\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The jerky is finished when it has turned dark brown and is firm and dry in texture. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>It will likely take at least 3 hours to turn the steak into jerky. After around 2 hours, begin to monitor the jerky, checking on it every 30 minutes. You’re looking for the slices of beef to turn dark brown and be firm and dry to the touch. Keep in mind, though, that the jerky should still be pliable and that it will continue to dry out after it comes out of the oven. Once the jerky is dried to your liking, remove the baking sheet from the oven and let the jerky cool to room temperature. Keep the jerky stored in an airtight ziplock container.\u003c/p>\n\u003cfigure id=\"attachment_84938\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/lara-bar-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/lara-bar-ingredients.jpg\" alt=\"These Lara Bars contain just three ingredients (plus salt and spice): dried figs, raw pistachios, and raw sesame seeds. Photo: Kate Williams\" width=\"1000\" height=\"748\" class=\"size-full wp-image-84938\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These “Lara Bars” contain just three ingredients (plus salt and spice): dried figs, raw pistachios, and raw sesame seeds. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>For a sweet component for camping trips, I can’t say no to those 3-4 ingredient Lara Bars. Making them at home wasn’t much of a stretch—they’re only dried fruit, nuts, and spices. And while the final result isn’t too much different than the store bought bars, they are far cheaper to make in bulk. Plus, the homemade version is infinitely customizable. Here, I’ve made fig and pistachio bars, but the sky’s the limit when it comes to your own version. Pick a favorite dried fruit and nut and go from there.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If your dried fruit is particularly dry, you will want to soak it a bit before making the bars. Ten minutes in hot water will do the trick. Once the fruit has sufficiently soaked, drain it well.\u003c/p>\n\u003cfigure id=\"attachment_84937\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/grinding-nuts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/grinding-nuts.jpg\" alt=\"Grind the nuts and seeds until they have become a chunky meal. Photo: Kate Williams\" width=\"1000\" height=\"563\" class=\"size-full wp-image-84937\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grind the nuts and seeds until they have become a chunky meal. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>As the fruit is soaking, grind the nuts in a food processor. I’ve used a mix of raw pistachios and sesame seeds. (If you’d like to toast the nuts, make sure to let them cool completely before grinding.) Pulse the nuts in the food processor until they’ve turned to a meal. I like to have some distinctive pieces in my bars, so I leave them a little chunkier. If you want the nuts to be fully incorporated into the bars, pulse them a little longer—just be sure to stop before they turn into nut butter. The nuts won’t grind much smaller once you’ve added the fruit, so make sure they’re at a good consistency before moving on.\u003c/p>\n\u003cfigure id=\"attachment_84940\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/processed-paste.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/processed-paste.jpg\" alt=\"Add the dried fruit and any seasonings to the ground nuts and continue to pulse until the mixture turns into a paste. Photo: Kate Williams\" width=\"1000\" height=\"753\" class=\"size-full wp-image-84940\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Add the dried fruit and any seasonings to the ground nuts and continue to pulse until the mixture turns into a paste. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Add the soaked and drained fruit to the food processor along with a pinch of salt and any additional spices you’d like to add. I love the combination of figs and cardamom, so that’s what I’ve used here. Depending on the potency of the spice, you’ll want to add 1/4 to 1/2 teaspoon. Continue to pulse the mixture in the processor until the fruit has pureed and the mixture has formed a mass on the side of the processor.\u003c/p>\n\u003cp>Transfer the fruit paste to a parchment-lined 8x8 baking dish. Use wet hands or a rubber spatula to press the paste into the pan. Spread it evenly across the pan and smooth the surface out flat.\u003c/p>\n\u003cfigure id=\"attachment_84939\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/pressed-into-the-pan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/pressed-into-the-pan.jpg\" alt=\"Press the paste into an 8x8 baking pan to shape the bars. Photo: Kate Williams\" width=\"1000\" height=\"751\" class=\"size-full wp-image-84939\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Press the paste into an 8x8 baking pan to shape the bars. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>At this point, the bars will be too soft and sticky to cut, so it’s best to place the whole pan in the fridge to firm up for 30 minutes to an hour. Once the mixture is firm, pull the bars out of the pan (using the parchment as a handle) and transfer them to a cutting board. For Lara Bar-sized bars, cut into 12 even rectangles. If you’d like to get more creative, you can cut the bars into any shape you’d like.\u003c/p>\n\u003cfigure id=\"attachment_84935\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/finished-bars.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/finished-bars.jpg\" alt=\"For Lara Bar-sized bars, cut into 12 even rectangles. Photo: Kate Williams\" width=\"1000\" height=\"749\" class=\"size-full wp-image-84935\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">For Lara Bar-sized bars, cut into 12 even rectangles. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Smoky DIY Beef Jerky\u003c/h3>\n\u003cp>\u003cem>Makes about 8 ounces\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> This recipe is easily doubled. If doubled, you will need 2 cooling racks and 2 rimmed baking sheets.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 pound flank steak, trimmed of any large pieces of fat\u003c/li>\n\u003cli>1 tablespoon kosher salt\u003c/li>\n\u003cli>2 1/2 teaspoons Demerara sugar\u003c/li>\n\u003cli>1 1/2 teaspoons smoked paprika\u003c/li>\n\u003cli>1 1/2 teaspoons mild chile powder\u003c/li>\n\u003cli>1/2 teaspoon chipotle chile powder, or more to taste\u003c/li>\n\u003cli>1/2 teaspoon ground cumin\u003c/li>\n\u003cli>1/2 teaspoon ground coriander\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place steak on a parchment-lined baking sheet and freeze, uncovered, until very firm (but before ice crystals form), 30 to 45 minutes.\u003c/li>\n\u003cli>Meanwhile, mix the salt, sugar, smoked paprika, chile powder, chipotle chile powder, cumin, and salt together in a small bowl.\u003c/li>\n\u003cli>Once the steak is firm, transfer it to a cutting board. Using a very sharp knife, slice the steak into 1/4-inch thick strips across the grain. (The grain is very easy to see on a flank steak; its long fibers (the grain) are distinct.) If the steak softens up too much as it is being cut, place it back in the freezer to re-firm for 15-20 minutes.\u003c/li>\n\u003cli>Transfer the sliced steak to a medium bowl and coat thoroughly with the spice mixture. Rub the mixture into the steak using your hands. Cover the bowl and refrigerate for 24 hours.\u003c/li>\n\u003cli>The next day, spray a cooling rack with nonstick oil spray or grease it with a little vegetable oil. Place the cooling rack inside a rimmed baking sheet. Preheat oven to its lowest temperature (aim for 200 to 225 degrees).\u003c/li>\n\u003cli>Spread the steak slices across the cooling rack. The pieces can touch, but they shouldn’t overlap.\u003c/li>\n\u003cli>Place steak in the oven and prop the oven door open with a wooden spoon. Bake the steak until the slices are dark, dry, firm, but still pliable, around 3 hours.\u003c/li>\n\u003cli>Let jerky cool to room temperature and store in a ziplock bag. Homemade jerky will not last indefinitely; eat within a couple of weeks.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: DIY Fig and Pistachio “Lara Bars”\u003c/h3>\n\u003cp>\u003cem>Makes 12 bars\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> This recipe is easy to customize. You can substitute any variety of dried fruit for the figs and any combination of nuts and seeds for the pistachios and sesame seeds. You’ll need 1 1/2 cups dried fruit and 1 1/4 cups nuts. Feel free to play around with spices as well.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/2 cups dried figs\u003c/li>\n\u003cli>1 cups pistachios\u003c/li>\n\u003cli>1/4 cup sesame seeds\u003c/li>\n\u003cli>1/4 teaspoon ground cardamom\u003c/li>\n\u003cli>Large pinch sea salt\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Line an 8x8 pan with parchment paper, leaving at least a 2 inch overhang over two sides to act as a sling.\u003c/li>\n\u003cli>If figs are somewhat dry, soak them for 10 minutes before making bars: Bring a kettle of water of a boil. Place figs in heatproof bowl, and cover with boiling water. Let sit for 10 minutes and then drain well.\u003c/li>\n\u003cli>While the figs are soaking, combine pistachios and sesame seeds in a food processor. Pulse the nuts and seeds until they are ground into a chunky meal. The pieces will not get much smaller once the figs are added, so be sure to pulse the nuts and seeds until they’ve reached your desired texture.\u003c/li>\n\u003cli>Add the soaked and drained figs, cardamom, and salt to the food processor. Continue to pulse until the mixture turns into a stiff paste and forms a ball on the side of the processor.\u003c/li>\n\u003cli>Transfer the paste to the prepared pan and press until the mixture is pressed into a smooth, even rectangle. Refrigerate for 30 minutes, or until firm.\u003c/li>\n\u003cli>Remove the fig mixture from the pan using the parchment paper sling. Transfer to a cutting board and slice into 12 rectangular bars. Wrap each bar individually in parchment paper and store in an airtight container. Bars will keep for at least 2 weeks.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Craft Beer Reaches New Depths As Mainers Brew A Batch From Seaweed",
"title": "Craft Beer Reaches New Depths As Mainers Brew A Batch From Seaweed",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_84949\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/seaweed-beer-1-aae933d8475943bdd4d7d874763abcf25c2d9990.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/seaweed-beer-1-aae933d8475943bdd4d7d874763abcf25c2d9990.jpg\" alt=\"A glass of the seaweed beer created by Marshall Wharf Brewing Co. in Belfast, Maine. Photo: Jay Field/MPBN\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-84949\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A glass of the seaweed beer created by Marshall Wharf Brewing Co. in Belfast, Maine. Photo: Jay Field/MPBN\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/16/331423345/craft-beer-reaches-new-depths-as-mainers-brew-a-batch-from-seaweed\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/07/20140716_me_craft_beer_reaches_new_depths_as_mainers_brew_a_batch_from_seaweed.mp3\"] \u003c/p>\n\u003cp>by \u003ca href=\"http://mpbn.drupal.publicbroadcasting.net/people/jay-field\" target=\"_blank\">Jay Field\u003c/a>, \u003ca href=\"http://www.mpbn.net/\" target=\"_blank\">MPBN\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/16/331423345/craft-beer-reaches-new-depths-as-mainers-brew-a-batch-from-seaweed\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/16/14)\u003c/p>\n\u003cp>More craft breweries are using exotic ingredients in their creations these days. There are ales made with all kinds of fruit, beers infused with coriander and other spices, stouts brewed with oysters — even beer made from yeast scraped off 35 million-year-old \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/15/captain-ahabs-revenge-brewing-beer-from-an-ancient-whale-bone/\">whale bones\u003c/a>. But what about a beer made with seaweed?\u003c/p>\n\u003cfigure id=\"attachment_84950\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/seaweed-beer-4_enl-1405859348159403f1f71c7bff0a06d2e2096563.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/seaweed-beer-4_enl-1405859348159403f1f71c7bff0a06d2e2096563.jpg\" alt=\"The sugar kelp used to make beer. Photo: David Carlson/Marshall Wharf Brewing Co.\" width=\"1024\" height=\"1024\" class=\"size-full wp-image-84950\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The sugar kelp used to make beer. Photo: David Carlson/Marshall Wharf Brewing Co.\u003c/figcaption>\u003c/figure>\n\u003cp>At \u003ca href=\"http://www.marshallwharf.com/\">Marshall Wharf Brewing Co\u003c/a>. on the Belfast, Maine, waterfront, new beers begin their journey into draft lines and pint glasses inside two large tanks. Marshall Wharf has a reputation for making some unconventional beers — a stout with locally sourced oysters, for example, and a wheat-infused kolsch with jalapeno and habanero peppers. A few years ago, David Carlson, the brewing company's owner, discovered a beer from Scotland, called Kelpie, made with seaweed.\u003c/p>\n\u003cp>\"If there's seaweed in Maine and it's a good product,\" he says, \"why not try putting it in the beer?\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Few if any U.S. breweries have tried making beer with seaweed.\u003c/p>\n\u003cfigure id=\"attachment_84951\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/seaweed-beer-3_slide-b6cff336f5df888be5f094d5cc62730c09ecc635.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/seaweed-beer-3_slide-b6cff336f5df888be5f094d5cc62730c09ecc635.jpg\" alt=\"The Marshall Wharf Brewing Co. in Belfast, Maine. Photo: Jay Field/MPBN\" width=\"1800\" height=\"1198\" class=\"size-full wp-image-84951\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Marshall Wharf Brewing Co. in Belfast, Maine. Photo: Jay Field/MPBN\u003c/figcaption>\u003c/figure>\n\u003cp>\"We're taking a risk,\" says Carlson, \"because when you build a recipe, you want to know everything that's going into it. You don't want to fly blind.\"\u003c/p>\n\u003cp>To lessen that risk, at least a bit, Carlson has been consulting with scientists like Sarah Redmond, an aquaculture specialist at the University of Maine's \u003ca href=\"http://www.ccar.um.maine.edu/\">Center for Cooperative Aquaculture Research\u003c/a>. Maine has been harvesting wild seaweed for years, but has only started getting serious about farming it.\u003c/p>\n\u003cp>\"We know that if we can figure out how to farm it on sea farms, then we'll be able to provide more of a sustainable source of seaweeds,\" says Redmond, \"for exciting new products in Maine and to drive new innovation.\" Products like fertilizer, food ingredients, nutritional supplements or even beer.\u003c/p>\n\u003cp>Redmond has become something of an activist for seaweed, teaching fledgling seaweed farmers like Peter Arnold how to seed kelp and other species and grow them on lines just off shore. Arnold runs \u003ca href=\"http://www.seagrant.umaine.edu/extension/kelp-mussels\">Maine Fresh Sea Farms\u003c/a>, a 6-month-old start-up. His business partner sells mussels to Marshall Wharf and told Carlson about the sugar kelp they were growing in the Damariscotta River in Bristol. Sugar kelp is found in all kinds of foods from Japan to Scotland. \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\"To have David call up and say, 'I want some for the beer!' was so exciting,\" Arnold says.\u003c/p>\n\u003cp>On a recent Wednesday afternoon Carlson and his crew are about to add some of Arnold's sugar kelp to a new brew, boiling away in one of the tanks at Marshall Wharf.\u003c/p>\n\u003cp>Carlson digs into a plastic bag and pulls out handfuls of the dried kelp. Sarah Redmond is on hand to help add the seaweed. The two climb up to a small platform at the top of the tank.\u003c/p>\n\u003cp>\"All this has to go in,\" instructs Carlson. \"There's nothing pretty about it. Just grab and toss.\"\u003c/p>\n\u003cp>The brittle strips of seaweed disappear into the steam. In all, six pounds of dried kelp, the equivalent of 60 pounds of wet seaweed, go into this 200 gallon batch of scotch ale called Sea Belt. Carlson knew he'd get some iodine from the sugar kelp and some salt to counterbalance the Scottish peat-smoked malt in the beer. But he worried that if the kelp introduced too much of a polysaccharide called carrageenan that the beer would end up thick — like a milkshake. And no one is quite sure what the beer will taste like.\u003c/p>\n\u003cp>A few weeks later, the first batch is done and it's time for a taste test. Carlson wants an expert opinion. So he calls another brewer with a reputation for using off-the-wall ingredients, Sam Calagione, founder of Dogfish Head Craft Brewery in Milton, Del. Calagione agrees to taste Sea Belt, and Carlson ships him some cans. The men hook up via a conference call.\u003c/p>\n\u003cp>Calagione cracks open one of the cans as Carlson eagerly awaits his reaction.\u003c/p>\n\u003cp>\"Pours a beautiful, russet mahogany,\" he says.\u003c/p>\n\u003cp>Calagione takes a sip.\u003c/p>\n\u003cp>\"That's a nice beer,\" he says. \"I get a lot of caramel notes early in the taste.\"\u003c/p>\n\u003cp>The beer is more malty than hoppy, earthy like the scotch ale that it's based on, but a bit more salty, thanks to the sugar kelp. Marshall Wharf Brewing Co. began pouring Sea Belt Scotch Ale on July 15. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.mainepublicradio.org/\">Maine Public Broadcasting Network\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "A craft brewer in Maine is partnering with a most unusual item — seaweed. If the beer takes off, the state's emerging seaweed aquaculture industry may benefit.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84949\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/seaweed-beer-1-aae933d8475943bdd4d7d874763abcf25c2d9990.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/seaweed-beer-1-aae933d8475943bdd4d7d874763abcf25c2d9990.jpg\" alt=\"A glass of the seaweed beer created by Marshall Wharf Brewing Co. in Belfast, Maine. Photo: Jay Field/MPBN\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-84949\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A glass of the seaweed beer created by Marshall Wharf Brewing Co. in Belfast, Maine. Photo: Jay Field/MPBN\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/16/331423345/craft-beer-reaches-new-depths-as-mainers-brew-a-batch-from-seaweed\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by \u003ca href=\"http://mpbn.drupal.publicbroadcasting.net/people/jay-field\" target=\"_blank\">Jay Field\u003c/a>, \u003ca href=\"http://www.mpbn.net/\" target=\"_blank\">MPBN\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/16/331423345/craft-beer-reaches-new-depths-as-mainers-brew-a-batch-from-seaweed\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/16/14)\u003c/p>\n\u003cp>More craft breweries are using exotic ingredients in their creations these days. There are ales made with all kinds of fruit, beers infused with coriander and other spices, stouts brewed with oysters — even beer made from yeast scraped off 35 million-year-old \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/15/captain-ahabs-revenge-brewing-beer-from-an-ancient-whale-bone/\">whale bones\u003c/a>. But what about a beer made with seaweed?\u003c/p>\n\u003cfigure id=\"attachment_84950\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/seaweed-beer-4_enl-1405859348159403f1f71c7bff0a06d2e2096563.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/seaweed-beer-4_enl-1405859348159403f1f71c7bff0a06d2e2096563.jpg\" alt=\"The sugar kelp used to make beer. Photo: David Carlson/Marshall Wharf Brewing Co.\" width=\"1024\" height=\"1024\" class=\"size-full wp-image-84950\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The sugar kelp used to make beer. Photo: David Carlson/Marshall Wharf Brewing Co.\u003c/figcaption>\u003c/figure>\n\u003cp>At \u003ca href=\"http://www.marshallwharf.com/\">Marshall Wharf Brewing Co\u003c/a>. on the Belfast, Maine, waterfront, new beers begin their journey into draft lines and pint glasses inside two large tanks. Marshall Wharf has a reputation for making some unconventional beers — a stout with locally sourced oysters, for example, and a wheat-infused kolsch with jalapeno and habanero peppers. A few years ago, David Carlson, the brewing company's owner, discovered a beer from Scotland, called Kelpie, made with seaweed.\u003c/p>\n\u003cp>\"If there's seaweed in Maine and it's a good product,\" he says, \"why not try putting it in the beer?\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Few if any U.S. breweries have tried making beer with seaweed.\u003c/p>\n\u003cfigure id=\"attachment_84951\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/seaweed-beer-3_slide-b6cff336f5df888be5f094d5cc62730c09ecc635.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/seaweed-beer-3_slide-b6cff336f5df888be5f094d5cc62730c09ecc635.jpg\" alt=\"The Marshall Wharf Brewing Co. in Belfast, Maine. Photo: Jay Field/MPBN\" width=\"1800\" height=\"1198\" class=\"size-full wp-image-84951\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Marshall Wharf Brewing Co. in Belfast, Maine. Photo: Jay Field/MPBN\u003c/figcaption>\u003c/figure>\n\u003cp>\"We're taking a risk,\" says Carlson, \"because when you build a recipe, you want to know everything that's going into it. You don't want to fly blind.\"\u003c/p>\n\u003cp>To lessen that risk, at least a bit, Carlson has been consulting with scientists like Sarah Redmond, an aquaculture specialist at the University of Maine's \u003ca href=\"http://www.ccar.um.maine.edu/\">Center for Cooperative Aquaculture Research\u003c/a>. Maine has been harvesting wild seaweed for years, but has only started getting serious about farming it.\u003c/p>\n\u003cp>\"We know that if we can figure out how to farm it on sea farms, then we'll be able to provide more of a sustainable source of seaweeds,\" says Redmond, \"for exciting new products in Maine and to drive new innovation.\" Products like fertilizer, food ingredients, nutritional supplements or even beer.\u003c/p>\n\u003cp>Redmond has become something of an activist for seaweed, teaching fledgling seaweed farmers like Peter Arnold how to seed kelp and other species and grow them on lines just off shore. Arnold runs \u003ca href=\"http://www.seagrant.umaine.edu/extension/kelp-mussels\">Maine Fresh Sea Farms\u003c/a>, a 6-month-old start-up. His business partner sells mussels to Marshall Wharf and told Carlson about the sugar kelp they were growing in the Damariscotta River in Bristol. Sugar kelp is found in all kinds of foods from Japan to Scotland. \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\"To have David call up and say, 'I want some for the beer!' was so exciting,\" Arnold says.\u003c/p>\n\u003cp>On a recent Wednesday afternoon Carlson and his crew are about to add some of Arnold's sugar kelp to a new brew, boiling away in one of the tanks at Marshall Wharf.\u003c/p>\n\u003cp>Carlson digs into a plastic bag and pulls out handfuls of the dried kelp. Sarah Redmond is on hand to help add the seaweed. The two climb up to a small platform at the top of the tank.\u003c/p>\n\u003cp>\"All this has to go in,\" instructs Carlson. \"There's nothing pretty about it. Just grab and toss.\"\u003c/p>\n\u003cp>The brittle strips of seaweed disappear into the steam. In all, six pounds of dried kelp, the equivalent of 60 pounds of wet seaweed, go into this 200 gallon batch of scotch ale called Sea Belt. Carlson knew he'd get some iodine from the sugar kelp and some salt to counterbalance the Scottish peat-smoked malt in the beer. But he worried that if the kelp introduced too much of a polysaccharide called carrageenan that the beer would end up thick — like a milkshake. And no one is quite sure what the beer will taste like.\u003c/p>\n\u003cp>A few weeks later, the first batch is done and it's time for a taste test. Carlson wants an expert opinion. So he calls another brewer with a reputation for using off-the-wall ingredients, Sam Calagione, founder of Dogfish Head Craft Brewery in Milton, Del. Calagione agrees to taste Sea Belt, and Carlson ships him some cans. The men hook up via a conference call.\u003c/p>\n\u003cp>Calagione cracks open one of the cans as Carlson eagerly awaits his reaction.\u003c/p>\n\u003cp>\"Pours a beautiful, russet mahogany,\" he says.\u003c/p>\n\u003cp>Calagione takes a sip.\u003c/p>\n\u003cp>\"That's a nice beer,\" he says. \"I get a lot of caramel notes early in the taste.\"\u003c/p>\n\u003cp>The beer is more malty than hoppy, earthy like the scotch ale that it's based on, but a bit more salty, thanks to the sugar kelp. Marshall Wharf Brewing Co. began pouring Sea Belt Scotch Ale on July 15. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.mainepublicradio.org/\">Maine Public Broadcasting Network\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Dreamy, Creamy, Orange and Vanilla Creamsicles",
"title": "Dreamy, Creamy, Orange and Vanilla Creamsicles",
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"content": "\u003cfigure id=\"attachment_83467\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-creamsicles1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-creamsicles1000.jpg\" alt=\"Dreamy, Creamy, Orange and Vanilla Creamsicles. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83467\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dreamy, Creamy, Orange and Vanilla Creamsicles. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a long history of love for the classic combination of creamy vanilla and tangy orange. And whether you first tried it as an Orange Creamsicle Popsicle or even an Orange Julius, now you can create your own creamy-tangy pops from scratch.\u003c/p>\n\u003cp>This recipe really couldn’t be simpler. In fact, there are only two ingredients: ice cream and orange juice concentrate. Because of that, choose the best quality that you can find. Use your favorite premium ice cream made with cream and vanilla bean or pure vanilla extract. My favorites are San Francisco’s local \u003ca href=\"http://www.mitchellsicecream.com/\">Mitchell’s\u003c/a> or \u003ca href=\"http://biritecreamery.com/\">Bi-Rite’s\u003c/a> vanilla ice creams, or if I don’t have time to go to their storefronts, \u003ca href=\"http://strausfamilycreamery.com/products/organic-ice-cream\">Straus Organic\u003c/a>. \u003c/p>\n\u003cp>Normally I’m not a fan of orange juice concentrate, but for this it works magically. Again, be sure to choose a good quality version, ideally something organic. \u003c/p>\n\u003cp>The other great thing about this recipe is that you don’t need any fancy pop molds or even sticks. All you need are paper cups and plastic spoons, things you might already have in your pantry! (In fact, fancy pop molds don’t really work well with these; I know, because I tried to make them in mine and they wouldn’t come out of the mold!)\u003c/p>\n\u003cp>This recipe makes 6, but it’s easy to double (or triple) if you are having a party. Not only will this be a HUGE hit with the kiddos, but I suspect there will be plenty of adults angling for them. Slurp!\u003c/p>\n\u003cfigure id=\"attachment_83461\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/creamsicle-ingredients700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/creamsicle-ingredients700.jpg\" alt=\"Creamsicle ingredients. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-83461\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Creamsicle ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Dreamy, Creamy, Orange and Vanilla Creamsicles\u003c/h3>\n\u003cp>\u003cem>Makes 6 creamsicles\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>1 quart of your favorite vanilla bean ice cream\u003c/li>\n\u003cli>1/2 cup best-quality organic orange juice concentrate, partially thawed, plus a few extra tablespoons for drizzling\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong> \n\u003cli>6 small paper cups (I used 9-ounce and only filled them halfway, but you can also use 5-ounce and fill them completely)\u003c/li>\n\u003cli>6 plastic spoons or wooden popsicle sticks\u003c/li>\n\u003cli>6 small squares of plastic wrap\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Let the ice cream sit out until softened, about 20 minutes depending on the heat of the day. Have ready the cups and spoons or sticks.\u003c/li>\n\u003cli> In a mixing bowl, stir together the ice cream and 1/2 cup concentrate. Drizzle a little more concentrate over the top of the mixture (this will enable you to “swirl” it in as you pack it). Working quickly so the ice cream doesn’t become soup, pack it into the cups using a kitchen spoon. Tap the cups on the table to remove air bubbles, and insert the spoons or sticks. Cover with a small piece of plastic wrap, pressing so the spoon or stick pushes through the plastic.\u003c/li>\n\u003cfigure id=\"attachment_83464\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/creamsicle-swirl1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/creamsicle-swirl1000.jpg\" alt=\"Mix together ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83464\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mix together ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp> [gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83463,83468,83469\"] \u003c/p>\n\u003cli>Freeze until solid, at least 4 hours or overnight. To remove from the cups, tear away the cup and discard. Eat and enjoy!\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_83466\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-creamsicle1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-creamsicle1000.jpg\" alt=\"The finished frozen Dreamy Creamy Creamsicle. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83466\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The finished frozen Dreamy Creamy Creamsicle. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Just thinking about these creamy orange-and-vanilla pops makes me want one right now. You’ll want to make a batch of these for the next beautiful sunny summer day!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83467\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-creamsicles1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-creamsicles1000.jpg\" alt=\"Dreamy, Creamy, Orange and Vanilla Creamsicles. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83467\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dreamy, Creamy, Orange and Vanilla Creamsicles. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a long history of love for the classic combination of creamy vanilla and tangy orange. And whether you first tried it as an Orange Creamsicle Popsicle or even an Orange Julius, now you can create your own creamy-tangy pops from scratch.\u003c/p>\n\u003cp>This recipe really couldn’t be simpler. In fact, there are only two ingredients: ice cream and orange juice concentrate. Because of that, choose the best quality that you can find. Use your favorite premium ice cream made with cream and vanilla bean or pure vanilla extract. My favorites are San Francisco’s local \u003ca href=\"http://www.mitchellsicecream.com/\">Mitchell’s\u003c/a> or \u003ca href=\"http://biritecreamery.com/\">Bi-Rite’s\u003c/a> vanilla ice creams, or if I don’t have time to go to their storefronts, \u003ca href=\"http://strausfamilycreamery.com/products/organic-ice-cream\">Straus Organic\u003c/a>. \u003c/p>\n\u003cp>Normally I’m not a fan of orange juice concentrate, but for this it works magically. Again, be sure to choose a good quality version, ideally something organic. \u003c/p>\n\u003cp>The other great thing about this recipe is that you don’t need any fancy pop molds or even sticks. All you need are paper cups and plastic spoons, things you might already have in your pantry! (In fact, fancy pop molds don’t really work well with these; I know, because I tried to make them in mine and they wouldn’t come out of the mold!)\u003c/p>\n\u003cp>This recipe makes 6, but it’s easy to double (or triple) if you are having a party. Not only will this be a HUGE hit with the kiddos, but I suspect there will be plenty of adults angling for them. Slurp!\u003c/p>\n\u003cfigure id=\"attachment_83461\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/creamsicle-ingredients700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/creamsicle-ingredients700.jpg\" alt=\"Creamsicle ingredients. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-83461\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Creamsicle ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Dreamy, Creamy, Orange and Vanilla Creamsicles\u003c/h3>\n\u003cp>\u003cem>Makes 6 creamsicles\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>1 quart of your favorite vanilla bean ice cream\u003c/li>\n\u003cli>1/2 cup best-quality organic orange juice concentrate, partially thawed, plus a few extra tablespoons for drizzling\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong> \n\u003cli>6 small paper cups (I used 9-ounce and only filled them halfway, but you can also use 5-ounce and fill them completely)\u003c/li>\n\u003cli>6 plastic spoons or wooden popsicle sticks\u003c/li>\n\u003cli>6 small squares of plastic wrap\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Let the ice cream sit out until softened, about 20 minutes depending on the heat of the day. Have ready the cups and spoons or sticks.\u003c/li>\n\u003cli> In a mixing bowl, stir together the ice cream and 1/2 cup concentrate. Drizzle a little more concentrate over the top of the mixture (this will enable you to “swirl” it in as you pack it). Working quickly so the ice cream doesn’t become soup, pack it into the cups using a kitchen spoon. Tap the cups on the table to remove air bubbles, and insert the spoons or sticks. Cover with a small piece of plastic wrap, pressing so the spoon or stick pushes through the plastic.\u003c/li>\n\u003cfigure id=\"attachment_83464\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/creamsicle-swirl1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/creamsicle-swirl1000.jpg\" alt=\"Mix together ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83464\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mix together ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cli>Freeze until solid, at least 4 hours or overnight. To remove from the cups, tear away the cup and discard. Eat and enjoy!\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_83466\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-creamsicle1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-creamsicle1000.jpg\" alt=\"The finished frozen Dreamy Creamy Creamsicle. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83466\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The finished frozen Dreamy Creamy Creamsicle. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Give Yourself a Dairy-Free Treat This Summer with DIY Coconut Milk Ice Cream",
"title": "Give Yourself a Dairy-Free Treat This Summer with DIY Coconut Milk Ice Cream",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_82940\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/scooping.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/scooping.jpg\" alt=\"Coconut milk makes for a wonderfully creamy dairy-free ice cream, but there are a few tricks to getting it right. Photo: Kate Williams\" width=\"1000\" height=\"679\" class=\"size-full wp-image-82940\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coconut milk makes for a wonderfully creamy dairy-free ice cream, but there are a few tricks to getting it right. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Sometimes recipe testing just doesn’t work out. Sometimes, it’s my fault—culinary errors or forgotten ingredients are common occurrences for even those of us who cook on a daily basis. Other times, the problem lies with equipment. Namely, my freezer. It always seems to work just fine until I need it to be properly cold for a recipe. As soon as I need to churn ice cream, the freezer door mysteriously pops open or the temperature won’t get quite cold enough to freeze anything other than water.\u003c/p>\n\u003cp>This was my weekend. My plan to develop a pair of coconut milk ice creams for those of us who cannot or chose not to eat dairy was seemed destined not to happen. I wanted to demonstrate that it’s possible to churn creamy, smooth, coconuty ice cream with or without eggs with little more effort than turning on the ice cream machine itself. It wasn’t until after the first batch was churned and chilling that the freezer stopped cooperating. So instead of a duo of frozen treats, one vegan and one definitely not, I have just one, egg-filled ice cream to show for myself. But it is darn good.\u003c/p>\n\u003cfigure id=\"attachment_82939\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/ingredients.jpg\" alt=\"To combat iciness in my coconut milk ice cream, use full-fat coconut milk, liquid sugar (honey), and egg yolks. Photo: Kate Williams\" width=\"1000\" height=\"748\" class=\"size-full wp-image-82939\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To combat iciness in my coconut milk ice cream, use full-fat coconut milk, liquid sugar (honey), and egg yolks. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Many of the coconut milk ice creams on the internet call for little more than coconut milk, sugar, and maybe a little vanilla. I’ve tried making ice cream this way and it unfortunately doesn’t work very well. The coconut milk needs a little more help to keep from forming a solid block of ice in the freezer. While this creamy milk is certainly rich enough to take the place of heavy cream, it doesn’t behave in the same way. However, there are a couple easy tricks to help prevent icy woes. \u003c/p>\n\u003cp>First, substitute some of the granulated sugar with a liquid sweetener, such as honey, agave, or corn syrup. I am partial to the flavor of honey, so that’s my sweetener of choice. These particular sweeteners all contain relatively high amounts of glucose, which helps to interfere with water flowing through the ice cream base. If the water can’t move around, it can’t meet up with more freezing water molecules to form large ice crystals. Large ice crystals are the enemy, so it’s best to avoid them as much as possible. An ice cream flavored entirely with honey would lose any distinctive coconut or vanilla flavor, so I use half honey and half regular granulated cane sugar. \u003c/p>\n\u003cp>The second trick is to use egg yolks. The rich yellow yolks help give the ice cream a silky texture and their extra protein also helps to prevent ice crystals. This style of ice cream is often referred to as French style ice cream or custard ice cream. For flavoring, I like to use vanilla bean, but you could also use a vanilla extract, or go crazy by infusing herbs or spices into the coconut milk. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But before you start anything, be sure to get your ice cream maker ready for use. I use a canister-style ice cream maker, which requires at least 24 hours of freezing time before churning. If you love homemade ice cream, consider storing the canister in the freezer so that it will always be ready to use. You’ll also want to set up an ice bath before beginning to cook the custard. To do so, fill a large bowl with ice and add enough cold water so that the ice just begins to slosh around. Fit a smaller bowl in the ice and set a fine mesh strainer over the smaller bowl.\u003c/p>\n\u003cfigure id=\"attachment_82942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/vanilla-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/vanilla-2.jpg\" alt=\"To get the most out of the vanilla beans, use both the seeds and the pods themselves, adding them both to the coconut milk and honey mixture. Photo: Kate Williams\" width=\"1000\" height=\"617\" class=\"size-full wp-image-82942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To get the most out of the vanilla beans, use both the seeds and the pods themselves, adding them both to the coconut milk and honey mixture. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now combine two cans of full-fat coconut milk (you need the fat for texture and flavor), the honey, and kosher salt in a medium saucepan. Slice the vanilla bean in half lengthwise and use a paring knife to scrape out the seeds from inside the pod. Add both the seeds and the empty pods to the saucepan with the coconut milk. The pods will help amp up the vanilla flavor; you’ll remove them before churning.\u003c/p>\n\u003cp>Heat the coconut milk mixture over medium heat until it begins to simmer. Stir frequently with a rubber spatula to dissolve the honey and evenly distribute the vanilla beans. You don’t want to bring the mixture to a full boil, though, because the coconut milk can easily scorch. Once the mixture is hot, lower the heat as low as it will go.\u003c/p>\n\u003cp>While the coconut mixture is heating, whisk the egg yolks with the granulated sugar until the sugar dissolves. You’ll have to whisk pretty aggressively. \u003c/p>\n\u003cfigure id=\"attachment_82941\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/tempering-egg-yolks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/tempering-egg-yolks.jpg\" alt=\"To temper egg yolks, whisk about 1/2 cup of the hot coconut mixture into the egg yolks and sugar. Whisk constantly to avoid curdling while heating the eggs. Photos: Kate Williams\" width=\"700\" height=\"933\" class=\"size-full wp-image-82941\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To temper egg yolks, whisk about 1/2 cup of the hot coconut mixture into the egg yolks and sugar. Whisk constantly to avoid curdling while heating the eggs. Photos: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>To add the yolk mixture to the coconut mixture without curdling the eggs, you’ll need to first temper the egg yolks. This means that you’ll gradually whisk in some of the hot coconut mixture into the eggs to warm them up. Once the eggs are warm, you should safely be able to whisk them into the rest of the coconut mixture without ending up with bits of scrambled egg in the custard. It’s easiest to do this if you support the bowl containing the egg yolks with a towel wrapped around the bottom in a ring. The towel will keep the bowl from spinning around as you whisk in the hot coconut milk.\u003c/p>\n\u003cfigure id=\"attachment_82935\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coating-the-back-of-the-spoon.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coating-the-back-of-the-spoon.jpg\" alt=\"You’ll know the custard is ready when it reaches 180 degrees and evenly coats the back of a spoon. Photo: Kate Williams\" width=\"1000\" height=\"723\" class=\"size-full wp-image-82935\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You’ll know the custard is ready when it reaches 180 degrees and evenly coats the back of a spoon. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Add the tempered eggs to the saucepan, whisking constantly. Raise the temperature under the pot to about medium low, and cook the mixture until it thickens. You’ll want to continue to whisk the mixture as it cooks, making sure to get the whisk in all of the corners of the pot. The target temperature for the custard is 180 degrees, but you can also check to see if it is ready by dipping in a spoon. Once the custard has sufficiently thickened, it will smoothly coat the back of the spoon. \u003c/p>\n\u003cp>Immediately remove the custard from the heat and pour it through the fine mesh strainer into the small bowl in the ice bath. Use a spatula to press the custard through the strainer. Any rouge bits of egg will be left behind, as will the vanilla bean pods. \u003c/p>\n\u003cfigure id=\"attachment_82936\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cooling-custard.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cooling-custard.jpg\" alt=\"Rapidly cool the strained custard in an ice bath to halt cooking before transferring it to the fridge to chill completely. Photo: Kate Williams\" width=\"1000\" height=\"695\" class=\"size-full wp-image-82936\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rapidly cool the strained custard in an ice bath to halt cooking before transferring it to the fridge to chill completely. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now let the custard chill in the ice bath until it has cooled to room temperature. Transfer it to a 4-cup storage container and move it to the refrigerator. You’ll need to let the custard continue to chill for a few hours until it is very cold. The colder the custard is when it goes into the ice cream maker, the faster it will churn, and the less icy its final texture will be. You can also refrigerate the custard overnight if you’d like.\u003c/p>\n\u003cp>Once the custard is chilled, it’s time to churn. Most canister style ice cream makers take 25-30 minutes to churn ice cream; compressor and self-refrigerating models are faster. No matter what type of ice cream maker you use, you’ll know the ice cream is fully churned when it has thickened to the consistency of soft serve ice cream.\u003c/p>\n\u003cfigure id=\"attachment_82937\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/covering-with-parchment.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/covering-with-parchment.jpg\" alt=\"Freeze the churned ice cream in a metal container to drop its temperature quickly. Cover the top of the ice cream with parchment paper to seal out any unwanted flavors from the freezer. Photo: Kate Williams\" width=\"1000\" height=\"628\" class=\"size-full wp-image-82937\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Freeze the churned ice cream in a metal container to drop its temperature quickly. Cover the top of the ice cream with parchment paper to seal out any unwanted flavors from the freezer. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Transfer the churned ice cream to a metal container. Metal containers work better than glass or plastic because they freeze very quickly and help keep the ice cream as cold as possible. I like to use a metal bread pan. Cover the ice cream with a layer of parchment paper, pressing it down flush with the surface of the ice cream. Wrap the container with plastic wrap and place the whole thing in the freezer. Let the ice cream freeze until solid, another 4 to 6 hours.\u003c/p>\n\u003cp>Finally after all that waiting, it’s ice cream time.\u003c/p>\n\u003cfigure id=\"attachment_82938\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-ice-cream-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-ice-cream-2.jpg\" alt=\"Coconut Milk Ice Cream. Photo: Kate Williams\" width=\"700\" height=\"970\" class=\"size-full wp-image-82938\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coconut Milk Ice Cream. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Coconut Milk Ice Cream\u003c/h3>\n\u003cp>\u003cem>Makes about 4 cups\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> If you are using a frozen canister-style ice cream maker, be sure to freeze the canister at least 24 hours in advance to ensure that it is cold enough to churn the ice cream.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 (13.5 ounce) cans full-fat coconut milk\u003c/li>\n\u003cli>1/4 cup honey\u003c/li>\n\u003cli>1/4 teaspoon kosher salt\u003c/li>\n\u003cli>1 vanilla bean\u003c/li>\n\u003cli>3 egg yolks\u003c/li>\n\u003cli>1/4 cup organic granulated cane sugar\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>Mixing bowls\u003c/li>\n\u003cli>Fine mesh strainer\u003c/li>\n\u003cli>Saucepan\u003c/li>\n\u003cli>Whisk\u003c/li>\n\u003cli>Rubber spatula\u003c/li>\n\u003cli>Instant-read thermometer (optional)\u003c/li>\n\u003cli>Ice cream maker\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Prepare an ice bath by filling a large bowl with ice. Add cold water to cover the ice. Nestle a smaller bowl inside the ice water and place a fine mesh strainer over the smaller bowl.\u003c/li>\n\u003cli>Combine coconut milk, honey, and salt in a heavy-bottomed medium saucepan. Split the vanilla bean in half using a pairing knife and scrape seeds into the saucepan. Place both halves of the vanilla bean into the saucepan. Bring the mixture to a simmer over medium heat and cook, stirring frequently, until the honey has dissolved.\u003c/li>\n\u003cli>Meanwhile, whisk egg yolks and sugar together in a medium bowl. Once the coconut milk mixture has come to a simmer, ladle about 1/2 of the hot milk into the yolk mixture while whisking constantly. Continue to whisk until the egg mixture is uniform.\u003c/li>\n\u003cli>Reduce the heat under the coconut milk mixture to medium-low. Whisk the hot egg yolks into the remaining coconut milk mixture on the stove and return the mixture to a simmer. Continue to cook until the mixture reaches 180 degrees and is thick enough to coat the back of a spoon, 2 to 3 minutes. Immediately pour the custard through the prepared fine mesh strainer into the bowl set in the ice bath. Press custard through the strainer using a spatula.\u003c/li>\n\u003cli>Let the custard cool to room temperature in the ice bath before transferring it to a storage container. Refrigerate until the custard is chilled, at least 4 to 6 hours.\u003c/li>\n\u003cli>Once the custard is chilled, freeze the mixture in an ice cream maker following the manufacturer’s directions. Transfer the churned ice cream to a metal pan, cover with parchment paper and plastic wrap, and freeze until solid, 4 to 6 hours. Serve.\u003c/li>\n\u003c/ol>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82940\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/scooping.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/scooping.jpg\" alt=\"Coconut milk makes for a wonderfully creamy dairy-free ice cream, but there are a few tricks to getting it right. Photo: Kate Williams\" width=\"1000\" height=\"679\" class=\"size-full wp-image-82940\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coconut milk makes for a wonderfully creamy dairy-free ice cream, but there are a few tricks to getting it right. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Sometimes recipe testing just doesn’t work out. Sometimes, it’s my fault—culinary errors or forgotten ingredients are common occurrences for even those of us who cook on a daily basis. Other times, the problem lies with equipment. Namely, my freezer. It always seems to work just fine until I need it to be properly cold for a recipe. As soon as I need to churn ice cream, the freezer door mysteriously pops open or the temperature won’t get quite cold enough to freeze anything other than water.\u003c/p>\n\u003cp>This was my weekend. My plan to develop a pair of coconut milk ice creams for those of us who cannot or chose not to eat dairy was seemed destined not to happen. I wanted to demonstrate that it’s possible to churn creamy, smooth, coconuty ice cream with or without eggs with little more effort than turning on the ice cream machine itself. It wasn’t until after the first batch was churned and chilling that the freezer stopped cooperating. So instead of a duo of frozen treats, one vegan and one definitely not, I have just one, egg-filled ice cream to show for myself. But it is darn good.\u003c/p>\n\u003cfigure id=\"attachment_82939\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/ingredients.jpg\" alt=\"To combat iciness in my coconut milk ice cream, use full-fat coconut milk, liquid sugar (honey), and egg yolks. Photo: Kate Williams\" width=\"1000\" height=\"748\" class=\"size-full wp-image-82939\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To combat iciness in my coconut milk ice cream, use full-fat coconut milk, liquid sugar (honey), and egg yolks. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Many of the coconut milk ice creams on the internet call for little more than coconut milk, sugar, and maybe a little vanilla. I’ve tried making ice cream this way and it unfortunately doesn’t work very well. The coconut milk needs a little more help to keep from forming a solid block of ice in the freezer. While this creamy milk is certainly rich enough to take the place of heavy cream, it doesn’t behave in the same way. However, there are a couple easy tricks to help prevent icy woes. \u003c/p>\n\u003cp>First, substitute some of the granulated sugar with a liquid sweetener, such as honey, agave, or corn syrup. I am partial to the flavor of honey, so that’s my sweetener of choice. These particular sweeteners all contain relatively high amounts of glucose, which helps to interfere with water flowing through the ice cream base. If the water can’t move around, it can’t meet up with more freezing water molecules to form large ice crystals. Large ice crystals are the enemy, so it’s best to avoid them as much as possible. An ice cream flavored entirely with honey would lose any distinctive coconut or vanilla flavor, so I use half honey and half regular granulated cane sugar. \u003c/p>\n\u003cp>The second trick is to use egg yolks. The rich yellow yolks help give the ice cream a silky texture and their extra protein also helps to prevent ice crystals. This style of ice cream is often referred to as French style ice cream or custard ice cream. For flavoring, I like to use vanilla bean, but you could also use a vanilla extract, or go crazy by infusing herbs or spices into the coconut milk. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But before you start anything, be sure to get your ice cream maker ready for use. I use a canister-style ice cream maker, which requires at least 24 hours of freezing time before churning. If you love homemade ice cream, consider storing the canister in the freezer so that it will always be ready to use. You’ll also want to set up an ice bath before beginning to cook the custard. To do so, fill a large bowl with ice and add enough cold water so that the ice just begins to slosh around. Fit a smaller bowl in the ice and set a fine mesh strainer over the smaller bowl.\u003c/p>\n\u003cfigure id=\"attachment_82942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/vanilla-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/vanilla-2.jpg\" alt=\"To get the most out of the vanilla beans, use both the seeds and the pods themselves, adding them both to the coconut milk and honey mixture. Photo: Kate Williams\" width=\"1000\" height=\"617\" class=\"size-full wp-image-82942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To get the most out of the vanilla beans, use both the seeds and the pods themselves, adding them both to the coconut milk and honey mixture. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now combine two cans of full-fat coconut milk (you need the fat for texture and flavor), the honey, and kosher salt in a medium saucepan. Slice the vanilla bean in half lengthwise and use a paring knife to scrape out the seeds from inside the pod. Add both the seeds and the empty pods to the saucepan with the coconut milk. The pods will help amp up the vanilla flavor; you’ll remove them before churning.\u003c/p>\n\u003cp>Heat the coconut milk mixture over medium heat until it begins to simmer. Stir frequently with a rubber spatula to dissolve the honey and evenly distribute the vanilla beans. You don’t want to bring the mixture to a full boil, though, because the coconut milk can easily scorch. Once the mixture is hot, lower the heat as low as it will go.\u003c/p>\n\u003cp>While the coconut mixture is heating, whisk the egg yolks with the granulated sugar until the sugar dissolves. You’ll have to whisk pretty aggressively. \u003c/p>\n\u003cfigure id=\"attachment_82941\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/tempering-egg-yolks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/tempering-egg-yolks.jpg\" alt=\"To temper egg yolks, whisk about 1/2 cup of the hot coconut mixture into the egg yolks and sugar. Whisk constantly to avoid curdling while heating the eggs. Photos: Kate Williams\" width=\"700\" height=\"933\" class=\"size-full wp-image-82941\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To temper egg yolks, whisk about 1/2 cup of the hot coconut mixture into the egg yolks and sugar. Whisk constantly to avoid curdling while heating the eggs. Photos: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>To add the yolk mixture to the coconut mixture without curdling the eggs, you’ll need to first temper the egg yolks. This means that you’ll gradually whisk in some of the hot coconut mixture into the eggs to warm them up. Once the eggs are warm, you should safely be able to whisk them into the rest of the coconut mixture without ending up with bits of scrambled egg in the custard. It’s easiest to do this if you support the bowl containing the egg yolks with a towel wrapped around the bottom in a ring. The towel will keep the bowl from spinning around as you whisk in the hot coconut milk.\u003c/p>\n\u003cfigure id=\"attachment_82935\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coating-the-back-of-the-spoon.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coating-the-back-of-the-spoon.jpg\" alt=\"You’ll know the custard is ready when it reaches 180 degrees and evenly coats the back of a spoon. Photo: Kate Williams\" width=\"1000\" height=\"723\" class=\"size-full wp-image-82935\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You’ll know the custard is ready when it reaches 180 degrees and evenly coats the back of a spoon. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Add the tempered eggs to the saucepan, whisking constantly. Raise the temperature under the pot to about medium low, and cook the mixture until it thickens. You’ll want to continue to whisk the mixture as it cooks, making sure to get the whisk in all of the corners of the pot. The target temperature for the custard is 180 degrees, but you can also check to see if it is ready by dipping in a spoon. Once the custard has sufficiently thickened, it will smoothly coat the back of the spoon. \u003c/p>\n\u003cp>Immediately remove the custard from the heat and pour it through the fine mesh strainer into the small bowl in the ice bath. Use a spatula to press the custard through the strainer. Any rouge bits of egg will be left behind, as will the vanilla bean pods. \u003c/p>\n\u003cfigure id=\"attachment_82936\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cooling-custard.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cooling-custard.jpg\" alt=\"Rapidly cool the strained custard in an ice bath to halt cooking before transferring it to the fridge to chill completely. Photo: Kate Williams\" width=\"1000\" height=\"695\" class=\"size-full wp-image-82936\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rapidly cool the strained custard in an ice bath to halt cooking before transferring it to the fridge to chill completely. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now let the custard chill in the ice bath until it has cooled to room temperature. Transfer it to a 4-cup storage container and move it to the refrigerator. You’ll need to let the custard continue to chill for a few hours until it is very cold. The colder the custard is when it goes into the ice cream maker, the faster it will churn, and the less icy its final texture will be. You can also refrigerate the custard overnight if you’d like.\u003c/p>\n\u003cp>Once the custard is chilled, it’s time to churn. Most canister style ice cream makers take 25-30 minutes to churn ice cream; compressor and self-refrigerating models are faster. No matter what type of ice cream maker you use, you’ll know the ice cream is fully churned when it has thickened to the consistency of soft serve ice cream.\u003c/p>\n\u003cfigure id=\"attachment_82937\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/covering-with-parchment.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/covering-with-parchment.jpg\" alt=\"Freeze the churned ice cream in a metal container to drop its temperature quickly. Cover the top of the ice cream with parchment paper to seal out any unwanted flavors from the freezer. Photo: Kate Williams\" width=\"1000\" height=\"628\" class=\"size-full wp-image-82937\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Freeze the churned ice cream in a metal container to drop its temperature quickly. Cover the top of the ice cream with parchment paper to seal out any unwanted flavors from the freezer. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Transfer the churned ice cream to a metal container. Metal containers work better than glass or plastic because they freeze very quickly and help keep the ice cream as cold as possible. I like to use a metal bread pan. Cover the ice cream with a layer of parchment paper, pressing it down flush with the surface of the ice cream. Wrap the container with plastic wrap and place the whole thing in the freezer. Let the ice cream freeze until solid, another 4 to 6 hours.\u003c/p>\n\u003cp>Finally after all that waiting, it’s ice cream time.\u003c/p>\n\u003cfigure id=\"attachment_82938\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-ice-cream-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-ice-cream-2.jpg\" alt=\"Coconut Milk Ice Cream. Photo: Kate Williams\" width=\"700\" height=\"970\" class=\"size-full wp-image-82938\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coconut Milk Ice Cream. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Coconut Milk Ice Cream\u003c/h3>\n\u003cp>\u003cem>Makes about 4 cups\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> If you are using a frozen canister-style ice cream maker, be sure to freeze the canister at least 24 hours in advance to ensure that it is cold enough to churn the ice cream.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 (13.5 ounce) cans full-fat coconut milk\u003c/li>\n\u003cli>1/4 cup honey\u003c/li>\n\u003cli>1/4 teaspoon kosher salt\u003c/li>\n\u003cli>1 vanilla bean\u003c/li>\n\u003cli>3 egg yolks\u003c/li>\n\u003cli>1/4 cup organic granulated cane sugar\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>Mixing bowls\u003c/li>\n\u003cli>Fine mesh strainer\u003c/li>\n\u003cli>Saucepan\u003c/li>\n\u003cli>Whisk\u003c/li>\n\u003cli>Rubber spatula\u003c/li>\n\u003cli>Instant-read thermometer (optional)\u003c/li>\n\u003cli>Ice cream maker\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Prepare an ice bath by filling a large bowl with ice. Add cold water to cover the ice. Nestle a smaller bowl inside the ice water and place a fine mesh strainer over the smaller bowl.\u003c/li>\n\u003cli>Combine coconut milk, honey, and salt in a heavy-bottomed medium saucepan. Split the vanilla bean in half using a pairing knife and scrape seeds into the saucepan. Place both halves of the vanilla bean into the saucepan. Bring the mixture to a simmer over medium heat and cook, stirring frequently, until the honey has dissolved.\u003c/li>\n\u003cli>Meanwhile, whisk egg yolks and sugar together in a medium bowl. Once the coconut milk mixture has come to a simmer, ladle about 1/2 of the hot milk into the yolk mixture while whisking constantly. Continue to whisk until the egg mixture is uniform.\u003c/li>\n\u003cli>Reduce the heat under the coconut milk mixture to medium-low. Whisk the hot egg yolks into the remaining coconut milk mixture on the stove and return the mixture to a simmer. Continue to cook until the mixture reaches 180 degrees and is thick enough to coat the back of a spoon, 2 to 3 minutes. Immediately pour the custard through the prepared fine mesh strainer into the bowl set in the ice bath. Press custard through the strainer using a spatula.\u003c/li>\n\u003cli>Let the custard cool to room temperature in the ice bath before transferring it to a storage container. Refrigerate until the custard is chilled, at least 4 to 6 hours.\u003c/li>\n\u003cli>Once the custard is chilled, freeze the mixture in an ice cream maker following the manufacturer’s directions. Transfer the churned ice cream to a metal pan, cover with parchment paper and plastic wrap, and freeze until solid, 4 to 6 hours. Serve.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Native Americans Have Superfoods Right Under Their Feet",
"title": "Native Americans Have Superfoods Right Under Their Feet",
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"content": "\u003cfigure id=\"attachment_82756\" class=\"wp-caption aligncenter\" style=\"max-width: 544px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/lambs-8e0d95e31a9a1a3a9924205d8eda02ca39cab150.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/lambs-8e0d95e31a9a1a3a9924205d8eda02ca39cab150.jpg\" alt=\"Wild superfood: Lamb's-quarters is rich in thiamin, vitamin B6, calcium, magnesium and potassium. Photo: Nesson Marshall/Flickr\" width=\"544\" height=\"408\" class=\"size-full wp-image-82756\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wild superfood: Lamb's-quarters is rich in thiamin, vitamin B6, calcium, magnesium and potassium. Photo: Nesson Marshall/\u003ca href=\"https://www.flickr.com/photos/nesson-marshall/9268495931\">Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/02/317444736/native-americans-have-superfoods-right-under-their-feet\">The Salt at NPR Food\u003c/a> (6/2/14)\u003c/p>\n\u003cp>On American Indian reservations, the traditional diet of wild plants and wild game for food is increasingly being replaced with a far less healthy diet of predominantly high-carb, high-sugar foods.\u003c/p>\n\u003cp>Along the way, obesity and type 2 diabetes rates have soared. At nearly 16 percent, American Indians and Alaska Natives have the highest prevalence of diabetes among all U.S. racial and ethnic groups, \u003ca href=\"http://www.diabetes.org/in-my-community/awareness-programs/american-indian-programs/#sthash.SNOThKhA.dpuf\">according to\u003c/a> the American Diabetes Association.\u003c/p>\n\u003cp>While researchers have long suspected that the traditional plant foods consumed by Native American tribes in the Northern Plains were super nutritious, no one had ever really studied it.\u003c/p>\n\u003cp>That's what inspired a \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0889157514000519\">paper\u003c/a> published earlier this year in the \u003cem>Journal of Food Composition and Analysis\u003c/em> by a group of researchers at Virginia Tech and the U.S. Department of Agriculture. They analyzed the nutrients in 10 traditional wild food plants from three Native American reservations in North Dakota.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>They found that reintroducing these plants — which include cattail broad leaf shoots, chokecherries, beaked hazelnuts, lamb's-quarters, plains prickly\u003cbr>pear, prairie turnips, stinging nettles, wild plums, raspberries and rose hips — into the diet of the tribes of the region could improve nutrition and potentially prevent disease.\u003c/p>\n\u003cfigure id=\"attachment_82755\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chokecherries-05a8bea40319f3bc1005ca933ea0c4e75689079c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chokecherries-05a8bea40319f3bc1005ca933ea0c4e75689079c-290x217.jpg\" alt=\"Twigs and leaves from chokecherries are high in vitamin K, fiber and calcium. Photo: pverdonk/iStockphoto\" width=\"290\" height=\"217\" class=\"size-medium wp-image-82755\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Twigs and leaves from chokecherries are high in vitamin K, fiber and calcium. Photo: pverdonk/iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>The superstar of the study was lamb's-quarters, a wild green that's been consumed by hunter-gatherers from northern California all the way to Africa for food as well as medicine. The study found that one serving of steamed lamb's-quarters contained more than 60 percent of the thiamin, 40 percent of the vitamin B6, 60 percent of the calcium and 70 percent of the magnesium of the daily recommended intake.\u003c/p>\n\u003cp>Prickly pears, prairie turnips and hazelnuts also performed well in the tests — with high levels of calcium and magnesium.\u003c/p>\n\u003cp>Will these foods make a comeback on reservations? That's unclear, but the researchers say they shared their findings with tribal leaders on the reservations where they collected samples.\u003c/p>\n\u003cp>And Native Americans aren't the only ones who may be feeling a twinge of nutritional nostalgia. An appreciation for the health benefits of wild greens is part of what's driving \u003ca href=\"http://www.npr.org/2011/04/18/135412640/foraging-the-weeds-for-wild-healthy-greens\">the foraging trend\u003c/a> in cities and beyond.\u003c/p>\n\u003cp>As Jo Robinson argued in her 2013 book \u003cem>Eating On The Wild Side\u003c/em>, many wild plants are in many ways far more healthful than the stuff we buy today at farmers' markets. Take dandelions, for example.\u003c/p>\n\u003cp>\"Compared to spinach, one of our present-day 'superfoods,' dandelion leaves have eight times more antioxidants, two times more calcium, three times more vitamin A and five times more vitamin K and vitamin E,\" Robinson writes. \"Our modern superfoods would have been substandard fare for hunter-gatherers.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82756\" class=\"wp-caption aligncenter\" style=\"max-width: 544px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/lambs-8e0d95e31a9a1a3a9924205d8eda02ca39cab150.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/lambs-8e0d95e31a9a1a3a9924205d8eda02ca39cab150.jpg\" alt=\"Wild superfood: Lamb's-quarters is rich in thiamin, vitamin B6, calcium, magnesium and potassium. Photo: Nesson Marshall/Flickr\" width=\"544\" height=\"408\" class=\"size-full wp-image-82756\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wild superfood: Lamb's-quarters is rich in thiamin, vitamin B6, calcium, magnesium and potassium. Photo: Nesson Marshall/\u003ca href=\"https://www.flickr.com/photos/nesson-marshall/9268495931\">Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/02/317444736/native-americans-have-superfoods-right-under-their-feet\">The Salt at NPR Food\u003c/a> (6/2/14)\u003c/p>\n\u003cp>On American Indian reservations, the traditional diet of wild plants and wild game for food is increasingly being replaced with a far less healthy diet of predominantly high-carb, high-sugar foods.\u003c/p>\n\u003cp>Along the way, obesity and type 2 diabetes rates have soared. At nearly 16 percent, American Indians and Alaska Natives have the highest prevalence of diabetes among all U.S. racial and ethnic groups, \u003ca href=\"http://www.diabetes.org/in-my-community/awareness-programs/american-indian-programs/#sthash.SNOThKhA.dpuf\">according to\u003c/a> the American Diabetes Association.\u003c/p>\n\u003cp>While researchers have long suspected that the traditional plant foods consumed by Native American tribes in the Northern Plains were super nutritious, no one had ever really studied it.\u003c/p>\n\u003cp>That's what inspired a \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0889157514000519\">paper\u003c/a> published earlier this year in the \u003cem>Journal of Food Composition and Analysis\u003c/em> by a group of researchers at Virginia Tech and the U.S. Department of Agriculture. They analyzed the nutrients in 10 traditional wild food plants from three Native American reservations in North Dakota.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>They found that reintroducing these plants — which include cattail broad leaf shoots, chokecherries, beaked hazelnuts, lamb's-quarters, plains prickly\u003cbr>pear, prairie turnips, stinging nettles, wild plums, raspberries and rose hips — into the diet of the tribes of the region could improve nutrition and potentially prevent disease.\u003c/p>\n\u003cfigure id=\"attachment_82755\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chokecherries-05a8bea40319f3bc1005ca933ea0c4e75689079c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chokecherries-05a8bea40319f3bc1005ca933ea0c4e75689079c-290x217.jpg\" alt=\"Twigs and leaves from chokecherries are high in vitamin K, fiber and calcium. Photo: pverdonk/iStockphoto\" width=\"290\" height=\"217\" class=\"size-medium wp-image-82755\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Twigs and leaves from chokecherries are high in vitamin K, fiber and calcium. Photo: pverdonk/iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>The superstar of the study was lamb's-quarters, a wild green that's been consumed by hunter-gatherers from northern California all the way to Africa for food as well as medicine. The study found that one serving of steamed lamb's-quarters contained more than 60 percent of the thiamin, 40 percent of the vitamin B6, 60 percent of the calcium and 70 percent of the magnesium of the daily recommended intake.\u003c/p>\n\u003cp>Prickly pears, prairie turnips and hazelnuts also performed well in the tests — with high levels of calcium and magnesium.\u003c/p>\n\u003cp>Will these foods make a comeback on reservations? That's unclear, but the researchers say they shared their findings with tribal leaders on the reservations where they collected samples.\u003c/p>\n\u003cp>And Native Americans aren't the only ones who may be feeling a twinge of nutritional nostalgia. An appreciation for the health benefits of wild greens is part of what's driving \u003ca href=\"http://www.npr.org/2011/04/18/135412640/foraging-the-weeds-for-wild-healthy-greens\">the foraging trend\u003c/a> in cities and beyond.\u003c/p>\n\u003cp>As Jo Robinson argued in her 2013 book \u003cem>Eating On The Wild Side\u003c/em>, many wild plants are in many ways far more healthful than the stuff we buy today at farmers' markets. Take dandelions, for example.\u003c/p>\n\u003cp>\"Compared to spinach, one of our present-day 'superfoods,' dandelion leaves have eight times more antioxidants, two times more calcium, three times more vitamin A and five times more vitamin K and vitamin E,\" Robinson writes. \"Our modern superfoods would have been substandard fare for hunter-gatherers.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Why Some Pet Owners Ditch Chow To Cook For Fido From Scratch",
"title": "Why Some Pet Owners Ditch Chow To Cook For Fido From Scratch",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_82567\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://www.flickr.com/photos/colorblindpicaso/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/2676714959_a3fd412ab0_o-1e261eca8652e63a86fd7e9b7c0d5b4cfef2ad4a-1024x767.jpg\" alt=\"Despite a dizzying array of dog food choices, some owners avoid the cans and bags and making their own from scratch. Photo: Christopher/Flickr\" width=\"1024\" height=\"767\" class=\"size-large wp-image-82567\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Despite a dizzying array of dog food choices, some owners avoid the cans and bags and making their own from scratch. Photo: Christopher/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by April Fulton, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/26/315111166/why-some-pet-owners-ditch-chow-to-cook-for-fido-from-scratch\" target=\"_blank\">The Salt at NPR Food\u003c/a> (5/26/2014)\u003c/p>\n\u003cp>We're not only obsessed with what we eat. We're now obsessed with what our pets eat. They \u003ca href=\"http://www.npr.org/2012/03/06/148053980/pets-and-owners-form-a-mutually-beneficial-bond\">make us\u003c/a> healthier and happier, so who can blame us for wanting the best?\u003c/p>\n\u003cp>While the pet food industry has started adding salmon, vegetables and other ingredients humans favor to its products, the store-bought stuff just doesn't make the cut anymore for some owners. They're skipping the pet food aisle altogether in favor of cooking up big batches of Fido's meals.\u003c/p>\n\u003cp>Veterinarians say these pet food home chefs do it for different reasons.\u003cstrong>\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>\"For some people, it's the human-animal bonding. For some it's the philosophical benefits: they want to keep kosher, or [they're] vegetarians,\" and want to feed their pets the same way, says \u003ca href=\"https://secure.balanceit.com/info/aboutus.php\">Sean Delaney\u003c/a>, a board-certified veterinary nutritionist who co-authored a \u003ca href=\"http://www.amazon.com/Applied-Veterinary-Clinical-Nutrition-Fascetti/dp/0813806577\">textbook\u003c/a> on pet nutrition.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Delaney founded \u003ca href=\"https://secure.balanceit.com/\">BalanceIt\u003c/a>, a website with tips on preparing pet food and other finer points of pet nutrition, in 2005. Interest in homemade pet food really took off in 2007 after the melamine \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=9814479\">pet food scare\u003c/a>, he says, and is still growing.\u003c/p>\n\u003cp>Bob Loper, a former freelance writer who lives in Washington, D.C., says he started cooking food for Toffee, his 10-year old mixed Boykin spaniel, during \"a very itchy phase.\" The vet told him she was allergic to something in the environment, her food or their home.\u003c/p>\n\u003cp>After eliminating the possibility of fleas, he decided to try a dog food \u003ca href=\"http://drfoxvet.com/library/info/dr-fox-homemade-dog-food\">recipe\u003c/a> his wife found online. The recipe was created by Michael Fox, former vice president of the Humane Society of the U.S. and the author of more than 40 books on animal care, behavior and bioethics.\u003c/p>\n\u003cp>The dish is basically a hamburger and rice casserole, with a few extra nutrients thrown in, like brewer's yeast for minerals like chromium and selenium.\u003c/p>\n\u003cp>\"I am an advocate of whole, organic foods that are biologically appropriate for the species. Food for Dogs is different from 'Dog Food' — it's human food quality, but with less grains,\" Fox writes on his \u003ca href=\"http://drfoxvet.com/library/info/\">website\u003c/a>, where he offers the dog food recipe, plus organic and GMO-free prepared pet food products.\u003c/p>\n\u003cp>Many people assume that the most \"biologically appropriate\" food for dogs is meat, but it's more complicated than that. Domestic dogs evolved from wolves, who are carnivores, but recent \u003ca href=\"http://news.sciencemag.org/plants-animals/2013/01/diet-shaped-dog-domestication?ref=\">research\u003c/a> published in the journal \u003cem>Science\u003c/em> shows that as domesticated dogs evolved along with people, they became omnivores.\u003c/p>\n\u003cp>As people began to settle down and farm, dogs came along for the free food. And it was rarely meat — it was scraps of grains and vegetable waste on the dump heaps. Dogs that developed the ability to digest starch had an advantage, researchers say.\u003c/p>\n\u003cp>Cats are another story – they are dedicated carnivores, as you may have noticed when they show up at the door with half-dead mice and birds as presents.\u003c/p>\n\u003cp>Yet grains – how much and what kind — have become a controversial issue in recent years in both human and pet diets. These days, most complete and balanced pet-food products contain grains, \u003ca href=\"http://content.time.com/time/health/article/0,8599,1988345,00.html\">according to\u003c/a> Marion Nestle, who authored a book on pet food in 2010.\u003c/p>\n\u003cp>But as humans have become increasingly concerned that grain-based carbs are the \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/28/295332576/why-we-got-fatter-during-the-fat-free-food-boom\">reason we're fat\u003c/a>, some pet owners worry our dogs and cats who eat commercial pet food might also be gaining too much weight from the grains in it. That's led many pet owners to look for alternatives.\u003c/p>\n\u003cp>According to Fox, sales of grain-free pet foods jumped some 28 percent between 2011 and 2012 — to $1.4 billion for dog food, and some $322 million for cat food. Yet it's a small drop in the food bowl. Pet food is a $21 billion a year market.\u003c/p>\n\u003cp>Some pet owners are even putting pets on raw food diets, which makes \u003ca href=\"http://www.nasphv.org/aboutOfficers.html\">Joni Scheftel\u003c/a>, state public health veterinarian at the Minnesota Department of Health in St. Paul, nervous because it may increase human exposure to \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/12/177041849/first-you-growl-when-your-dogs-food-is-recalled-for-salmonella\">salmonella\u003c/a> and other foodborne illnesses. (More on that tomorrow.)\u003c/p>\n\u003cp>Cooking your own food for Fido is fine, vet nutritionist Delaney says, as long as you learn the dos and dont's. First of all, dog food can't contain ingredients pets can't tolerate, like garlic and onions, raisins, grapes and kabocha squash, he says. And you need to know the right proportions of protein and essential fatty acids. \"You have to do math ... to make sure it's balanced,\" he says.\u003c/p>\n\u003cp>For example, dogs can only handle a certain amount of vitamin D, or they can develop renal and urinary problems from \u003ca href=\"https://ahdc.vet.cornell.edu/sects/clinpath/modules/chem/hypercal.htm\">hypercalcimia\u003c/a>. There have also been reports of broken bones from inadequately balanced homemade diets, as reported in a \u003ca href=\"http://avmajournals.avma.org/doi/full/10.2460/javma.243.11.1549\">review\u003c/a> published in the \u003cem>Journal for American Veterinary Medical Association\u003c/em> in 2012.\u003c/p>\n\u003cp>While it's a lot of work to do it right, many owners who cook for their dogs say the proof is in the poop. Two years after she started on a homemade diet, Toffee's stopped scratching, her coat is shiny, and she make about 50 percent less poop that has to be scooped, Loper says. And she loves her food.\u003c/p>\n\u003cp>Loper says the reason more people like him are turning away from commercial dog food is that they are choosing fresher, more natural food ingredients for themselves these days. And they want to do the same for their companion animals.\u003c/p>\n\u003cp>\"If you're making better food for yourself, and cooking, why not [cook dog food]?\" he says. \"It's practically as quick as making pasta.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82567\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://www.flickr.com/photos/colorblindpicaso/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/2676714959_a3fd412ab0_o-1e261eca8652e63a86fd7e9b7c0d5b4cfef2ad4a-1024x767.jpg\" alt=\"Despite a dizzying array of dog food choices, some owners avoid the cans and bags and making their own from scratch. Photo: Christopher/Flickr\" width=\"1024\" height=\"767\" class=\"size-large wp-image-82567\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Despite a dizzying array of dog food choices, some owners avoid the cans and bags and making their own from scratch. Photo: Christopher/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by April Fulton, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/26/315111166/why-some-pet-owners-ditch-chow-to-cook-for-fido-from-scratch\" target=\"_blank\">The Salt at NPR Food\u003c/a> (5/26/2014)\u003c/p>\n\u003cp>We're not only obsessed with what we eat. We're now obsessed with what our pets eat. They \u003ca href=\"http://www.npr.org/2012/03/06/148053980/pets-and-owners-form-a-mutually-beneficial-bond\">make us\u003c/a> healthier and happier, so who can blame us for wanting the best?\u003c/p>\n\u003cp>While the pet food industry has started adding salmon, vegetables and other ingredients humans favor to its products, the store-bought stuff just doesn't make the cut anymore for some owners. They're skipping the pet food aisle altogether in favor of cooking up big batches of Fido's meals.\u003c/p>\n\u003cp>Veterinarians say these pet food home chefs do it for different reasons.\u003cstrong>\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>\"For some people, it's the human-animal bonding. For some it's the philosophical benefits: they want to keep kosher, or [they're] vegetarians,\" and want to feed their pets the same way, says \u003ca href=\"https://secure.balanceit.com/info/aboutus.php\">Sean Delaney\u003c/a>, a board-certified veterinary nutritionist who co-authored a \u003ca href=\"http://www.amazon.com/Applied-Veterinary-Clinical-Nutrition-Fascetti/dp/0813806577\">textbook\u003c/a> on pet nutrition.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Delaney founded \u003ca href=\"https://secure.balanceit.com/\">BalanceIt\u003c/a>, a website with tips on preparing pet food and other finer points of pet nutrition, in 2005. Interest in homemade pet food really took off in 2007 after the melamine \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=9814479\">pet food scare\u003c/a>, he says, and is still growing.\u003c/p>\n\u003cp>Bob Loper, a former freelance writer who lives in Washington, D.C., says he started cooking food for Toffee, his 10-year old mixed Boykin spaniel, during \"a very itchy phase.\" The vet told him she was allergic to something in the environment, her food or their home.\u003c/p>\n\u003cp>After eliminating the possibility of fleas, he decided to try a dog food \u003ca href=\"http://drfoxvet.com/library/info/dr-fox-homemade-dog-food\">recipe\u003c/a> his wife found online. The recipe was created by Michael Fox, former vice president of the Humane Society of the U.S. and the author of more than 40 books on animal care, behavior and bioethics.\u003c/p>\n\u003cp>The dish is basically a hamburger and rice casserole, with a few extra nutrients thrown in, like brewer's yeast for minerals like chromium and selenium.\u003c/p>\n\u003cp>\"I am an advocate of whole, organic foods that are biologically appropriate for the species. Food for Dogs is different from 'Dog Food' — it's human food quality, but with less grains,\" Fox writes on his \u003ca href=\"http://drfoxvet.com/library/info/\">website\u003c/a>, where he offers the dog food recipe, plus organic and GMO-free prepared pet food products.\u003c/p>\n\u003cp>Many people assume that the most \"biologically appropriate\" food for dogs is meat, but it's more complicated than that. Domestic dogs evolved from wolves, who are carnivores, but recent \u003ca href=\"http://news.sciencemag.org/plants-animals/2013/01/diet-shaped-dog-domestication?ref=\">research\u003c/a> published in the journal \u003cem>Science\u003c/em> shows that as domesticated dogs evolved along with people, they became omnivores.\u003c/p>\n\u003cp>As people began to settle down and farm, dogs came along for the free food. And it was rarely meat — it was scraps of grains and vegetable waste on the dump heaps. Dogs that developed the ability to digest starch had an advantage, researchers say.\u003c/p>\n\u003cp>Cats are another story – they are dedicated carnivores, as you may have noticed when they show up at the door with half-dead mice and birds as presents.\u003c/p>\n\u003cp>Yet grains – how much and what kind — have become a controversial issue in recent years in both human and pet diets. These days, most complete and balanced pet-food products contain grains, \u003ca href=\"http://content.time.com/time/health/article/0,8599,1988345,00.html\">according to\u003c/a> Marion Nestle, who authored a book on pet food in 2010.\u003c/p>\n\u003cp>But as humans have become increasingly concerned that grain-based carbs are the \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/28/295332576/why-we-got-fatter-during-the-fat-free-food-boom\">reason we're fat\u003c/a>, some pet owners worry our dogs and cats who eat commercial pet food might also be gaining too much weight from the grains in it. That's led many pet owners to look for alternatives.\u003c/p>\n\u003cp>According to Fox, sales of grain-free pet foods jumped some 28 percent between 2011 and 2012 — to $1.4 billion for dog food, and some $322 million for cat food. Yet it's a small drop in the food bowl. Pet food is a $21 billion a year market.\u003c/p>\n\u003cp>Some pet owners are even putting pets on raw food diets, which makes \u003ca href=\"http://www.nasphv.org/aboutOfficers.html\">Joni Scheftel\u003c/a>, state public health veterinarian at the Minnesota Department of Health in St. Paul, nervous because it may increase human exposure to \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/12/177041849/first-you-growl-when-your-dogs-food-is-recalled-for-salmonella\">salmonella\u003c/a> and other foodborne illnesses. (More on that tomorrow.)\u003c/p>\n\u003cp>Cooking your own food for Fido is fine, vet nutritionist Delaney says, as long as you learn the dos and dont's. First of all, dog food can't contain ingredients pets can't tolerate, like garlic and onions, raisins, grapes and kabocha squash, he says. And you need to know the right proportions of protein and essential fatty acids. \"You have to do math ... to make sure it's balanced,\" he says.\u003c/p>\n\u003cp>For example, dogs can only handle a certain amount of vitamin D, or they can develop renal and urinary problems from \u003ca href=\"https://ahdc.vet.cornell.edu/sects/clinpath/modules/chem/hypercal.htm\">hypercalcimia\u003c/a>. There have also been reports of broken bones from inadequately balanced homemade diets, as reported in a \u003ca href=\"http://avmajournals.avma.org/doi/full/10.2460/javma.243.11.1549\">review\u003c/a> published in the \u003cem>Journal for American Veterinary Medical Association\u003c/em> in 2012.\u003c/p>\n\u003cp>While it's a lot of work to do it right, many owners who cook for their dogs say the proof is in the poop. Two years after she started on a homemade diet, Toffee's stopped scratching, her coat is shiny, and she make about 50 percent less poop that has to be scooped, Loper says. And she loves her food.\u003c/p>\n\u003cp>Loper says the reason more people like him are turning away from commercial dog food is that they are choosing fresher, more natural food ingredients for themselves these days. And they want to do the same for their companion animals.\u003c/p>\n\u003cp>\"If you're making better food for yourself, and cooking, why not [cook dog food]?\" he says. \"It's practically as quick as making pasta.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "DIY Tonic Water: Use It for Personalized Gin and Tonics All Summer Long",
"title": "DIY Tonic Water: Use It for Personalized Gin and Tonics All Summer Long",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_82456\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/better-ingredients.jpg\">\u003cimg class=\"size-full wp-image-82456\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/better-ingredients.jpg\" alt=\"Homemade tonic water is made from cinchona bark, citric acid, fresh citrus, and lemongrass. Photo: Kate Williams\" width=\"1000\" height=\"644\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade tonic water is made from cinchona bark, citric acid, fresh citrus, and lemongrass. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Memorial Day may not fall on the solstice, but it still signifies the beginning of the summer season. With it comes a bounty of fruits and vegetables, picnics, and plenty of afternoons spent grilling outdoors. And even if our Bay Area summer days come interspersed with plenty of cloudy ones, we can still celebrate like the rest of them. The best way to do so? Switch your drinking habits over from dark spirits to light, refreshing gin, served with bubbly, refreshing homemade tonic water.\u003c/p>\n\u003cfigure id=\"attachment_82457\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cinchona-close-up.jpg\">\u003cimg class=\"size-full wp-image-82457\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cinchona-close-up.jpg\" alt=\"Cinchona bark is the source of quinine in homemade tonic water. Photo: Kate Williams\" width=\"1000\" height=\"666\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cinchona bark is the source of quinine in homemade tonic water. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>If you take a look at a bottle of Schweppes tonic, you’ll likely see three ingredients: water, corn syrup, and quinine. It’s easy to do better than that at home. Start with the quinine. Most commercial tonic manufacturers use chemically-produced clear quinine in their tonic water, but the bitter flavor originally comes from the ground bark of cinchona trees. Today, cinchona bark is sold as a natural herbal remedy and can be found through most online and brick-and-mortar herb shops. It’ll turn homemade tonic water a golden brown color, but otherwise has the same effect as the commercial variety. To offset the bitter flavor of the cinchona, we’ll add cane sugar (instead of corn syrup) as well as citric acid and the complementary flavors of citrus and lemongrass.\u003c/p>\n\u003cp>The easiest way to make carbonated tonic water at home is to first make a sweetened tonic concentrate. This viscous liquid will keep in the fridge for an extended period of time and it can be diluted with as much seltzer water as you’d like upon serving.\u003c/p>\n\u003cp>Most of the recipes for tonic water I found online called for simmering the aromatic mixture in water for close to half an hour. This method makes a tonic concentrate that is extremely bitter, blunt, and intense. I found that I liked tonic that was “cold-extracted” much better -- the flavor of the citrus really shines. Plus, it’s also a tiny bit easier!\u003c/p>\n\u003cfigure id=\"attachment_82458\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/peeled-citrus.jpg\">\u003cimg class=\"size-full wp-image-82458\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/peeled-citrus.jpg\" alt=\"Citrus zest and juice are used to flavor the tonic. Photo: Kate Williams\" width=\"1000\" height=\"726\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Citrus zest and juice are used to flavor the tonic. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>To begin, gather one orange, lemon, and lime. I like to use organic citrus here because we’ll be using the zest. If you can’t stomach the cost of organic limes right now, be sure to scrub the exterior very well. Use a vegetable peeler to remove the zest in large swaths, leaving as much of the white pith behind as possible. Transfer the zest to a 1-quart glass jar. Halve the peeled citrus and squeeze the juice into the jar. I like to use a levered hand-juicer to make sure I get out as much juice from the fruit as possible.\u003c/p>\n\u003cfigure id=\"attachment_82459\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/chopped-lemongrass.jpg\">\u003cimg class=\"size-full wp-image-82459\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/chopped-lemongrass.jpg\" alt=\"Remove any dirty and extremely fibrous layers from the lemongrass before chopping it into rough chunks. Photo: Kate Williams\" width=\"1000\" height=\"654\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Remove any dirty and extremely fibrous layers from the lemongrass before chopping it into rough chunks. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, chop the lemongrass. Remove the first outer layer or two until you reach an unblemished layer. Trim off the really fibrous top 6 or 8 inches of the lemongrass, as well as the bottom 1 inch or so of root. Discard. Cut the remaining lemongrass into rough chunks, about 1/2 inch long. Add these to the jar with the citrus.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Cinchona bark is sold “cut” or in powder form. I like to use cut bark because it has a clean flavor and it is easier to strain out of the mixture than the powdered form. You’ll find that the bark pieces are sold in various sizes, so it is best to weigh out the bark instead of using a volume measurement. I like to use one ounce, which (using my cinchona bark) measures out to around 1/4 cup. Add this to the jar as well.\u003c/p>\n\u003cp>If you have a favorite flavor of gin that you’re planning on drinking with the tonic, you can consider adding spices to pair with its botanicals. For example, if you like a juniper-forward gin such as Aviation, you could add a few juniper berries to the jar. Or perhaps up the citrus flavor of the tonic by adding coriander seeds. Allspice and cardamom are also common additions. Personally, I like to keep the tonic a blank slate in order to use it with a wide variety of gins, so I don’t add anything else in the way of flavorings.\u003c/p>\n\u003cfigure id=\"attachment_82460\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/everything-in-the-jar.jpg\">\u003cimg class=\"size-full wp-image-82460\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/everything-in-the-jar.jpg\" alt=\"Add water to the mix of fruit and aromatics and let the mixture steep for three days. Photo: Kate Williams\" width=\"1000\" height=\"727\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Add water to the mix of fruit and aromatics and let the mixture steep for three days. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once you’ve got all the flavor elements in the jar, cover the mix with 2 1/2 cups of water. Close the jar, give it a shake, and place it in the fridge. Forget about it for three days.\u003c/p>\n\u003cp>At some point over those 72 hours, make concentrated simple syrup. This extra-thick syrup will be used to sweeten and thicken the tonic concentrate. Heat 3 cups natural cane sugar (I like its richer flavor, but feel free to use regular granulated instead) and 1 1/2 cups water in a medium saucepan over medium-high heat. Once the mixture comes to a simmer, reduce the heat and stir gently until all of the sugar dissolves. If you’re using natural sugar, the syrup will be brown. That’s okay.\u003c/p>\n\u003cfigure id=\"attachment_82461\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/adding-citric-acid.jpg\">\u003cimg class=\"size-full wp-image-82461\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/adding-citric-acid.jpg\" alt=\"Citric acid acts as a preservative and flavor enhancer. Photo: Kate Williams\" width=\"1000\" height=\"711\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Citric acid acts as a preservative and flavor enhancer. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Remove the syrup from the heat and whisk in 1/4 cup citric acid. This tart powder is used as both a preservative and a flavoring agent for the tonic. It adds a bit of pucker to the final concentrate. Also add a big pinch of kosher salt to balance the flavor. The citric acid and salt should dissolve easily in the syrup with a few good whisks. Transfer the syrup to another 1-quart glass jar, let it cool to room temperature, and then refrigerate until the cinchona mixture is ready.\u003c/p>\n\u003cp>At the end of the steeping period, taste a small spoonful of the cinchona mixture. It should be bitter, of course, but should also taste of citrus and lemongrass. If you think the flavor is weak, you can let it steep a little longer in the fridge. Be careful though -- you don’t want it to be too bitter. If you like the flavor, it’s time to strain.\u003c/p>\n\u003cfigure id=\"attachment_82462\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/straining-2.jpg\">\u003cimg class=\"size-full wp-image-82462\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/straining-2.jpg\" alt=\"Use coffee filters and a fine-mesh strainer to remove even the smallest bits of cinchona residue from the steeped mixture. Photo: Kate Williams\" width=\"1000\" height=\"700\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use coffee filters and a fine-mesh strainer to remove even the smallest bits of cinchona residue from the steeped mixture. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I like to use a fine-mesh strainer lined with coffee filters to ensure that I get out every last bit of cinchona residue from the tonic. Help the straining along by wetting the coffee filters before adding the cinchona mixture. You’ll probably need to add the mixture in batches, unless you have an extra-large strainer. It will take several minutes for all of the mixture to seep through the filters. Be patient.\u003c/p>\n\u003cp>Once everything is strained, discard the solids. Pull out the citric acid-filled simple syrup and add it to the cinchona mixture in stages. Since we’re adding the syrup last, you can control how sweet you’d like the final tonic to be. Add all of the syrup for an extra sweet tonic, or hang back a little for a dryer result. Taste as you go, keeping in mind that you will be diluting the concentrate with seltzer water for serving. I added about 2 cups of simple syrup, bringing the total amount of concentrate to 4 cups. Give everything a good whisk to ensure that the sugar is well distributed in the cinchona mixture.\u003c/p>\n\u003cfigure id=\"attachment_82463\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mixed-with-sugar.jpg\">\u003cimg class=\"size-full wp-image-82463\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mixed-with-sugar.jpg\" alt=\"Whisk the strained cinchona mixture with the citric acid-sugar syrup to taste. Photo: Kate Williams\" width=\"1000\" height=\"748\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Whisk the strained cinchona mixture with the citric acid-sugar syrup to taste. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>At this point, the tonic concentrate is ready to go. You can serve it right away or transfer it back to a (clean) 1-quart glass jar and refrigerate for up to two months. To serve, you’ll want to add seltzer water. I have a home soda maker, but you can also use store-bought seltzer or club soda to dilute. I like to use equal parts tonic concentrate and seltzer, but if you’d like a more subtle drink, you can dilute further to a 2:1 ratio of water to tonic. If you’re making just one drink, you can mix it right in a highball glass. (It’s pretty.) Otherwise, mix the tonic and soda up in a pitcher before serving. To make a \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/07/22/diy-gin-yes-you-can-make-it-without-a-still/\" target=\"_blank\">gin\u003c/a> and tonic, start with 1 to 2 ounces of gin in a highball glass filled with ice. Top with tonic water and a lime wedge.\u003c/p>\n\u003cfigure id=\"attachment_82464\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/finished-tonic.jpg\">\u003cimg class=\"size-full wp-image-82464\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/finished-tonic.jpg\" alt=\"DIY tonic water. Photo: Kate Williams\" width=\"700\" height=\"1028\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">DIY tonic water. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: DIY Tonic Water\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 5 cups, enough for 8 to 16 cups tonic water\u003c/em>\u003cbr>\n\u003cstrong>Note: \u003c/strong> Cinchona bark and citric acid are available online at \u003ca href=\"http://www.mountainroseherbs.com/\" target=\"_blank\">Mountain Rose Herbs\u003c/a> or at \u003ca href=\"http://www.herb-inc.com/\" target=\"_blank\">Lhasa Karnak Herb Company\u003c/a> in Berkeley.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 orange\u003c/li>\n\u003cli>1 lemon\u003c/li>\n\u003cli>1 lime\u003c/li>\n\u003cli>4 cups water\u003c/li>\n\u003cli>1 stalk lemongrass, chopped coarse\u003c/li>\n\u003cli>1/4 cup (1 ounce) cut cinchona bark\u003c/li>\n\u003cli>1–2 tablespoons additional herbs and spices, such as allspice, cardamom, or juniper (optional)\u003c/li>\n\u003cli>3 cups natural cane sugar\u003c/li>\n\u003cli>1/4 cup citric acid\u003c/li>\n\u003cli>1/8 teaspoon kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Equipment:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Vegetable peeler\u003c/li>\n\u003cli>Cooking scale\u003c/li>\n\u003cli>2 (1-quart) glass jars with tight fitting lids\u003c/li>\n\u003cli>Medium saucepan\u003c/li>\n\u003cli>Fine-mesh strainer\u003c/li>\n\u003cli>Coffee filters\u003c/li>\n\u003cli>Whisk\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Remove the zest in large strips from orange, lemon, and lime (leaving the white pith behind), then halve and juice fruits. Combine the zests, juice, 2 1/2 cups water, lemongrass, and cinchona bark in a 1-quart glass jar. Refrigerate until the flavors have melded, about three days.\u003c/li>\n\u003cli>Meanwhile, make simple syrup by combining the remaining 1 1/2 cups water with the sugar in a medium saucepan. Bring mixture up to a simmer over medium-low heat until the sugar has dissolved. Remove the saucepan from the heat and whisk in the citric acid and salt. Let cool to room temperature and refrigerate until the cinchona mixture has finished steeping.\u003c/li>\n\u003cli>After 72 hours, strain the cinchona mixture through a coffee filter-lined fine-mesh strainer into a large bowl. Rinse out glass jar.\u003c/li>\n\u003cli>Whisk simple syrup into the cinchona mixture until thoroughly combined. Transfer tonic concentrate back to glass jar and store in the refrigerator for up to two months.\u003c/li>\n\u003cli>To dilute and serve, combine tonic concentrate with plain seltzer water at anywhere from a 1:1 to 2:1 ratio of water to tonic. For a \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/07/22/diy-gin-yes-you-can-make-it-without-a-still/\" target=\"_blank\">gin\u003c/a> and tonic, combine tonic water with ice and 2 ounces gin in a highball glass. Serve with a lime wedge.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Memorial Day signals the beginning of summer, which is the best time of year for cool, icy cocktails. The queen of all iced cocktails is the gin and tonic—but it's so often ruined by overly sweetened, mass-produced tonic water. Making your own tonic water is much easier than you'd think and far tastier than even the fanciest artisanal brands. Kate Williams will show you how.",
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"description": "Memorial Day signals the beginning of summer, which is the best time of year for cool, icy cocktails. The queen of all iced cocktails is the gin and tonic—but it's so often ruined by overly sweetened, mass-produced tonic water. Making your own tonic water is much easier than you'd think and far tastier than even the fanciest artisanal brands. Kate Williams will show you how.",
"title": "DIY Tonic Water: Use It for Personalized Gin and Tonics All Summer Long | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82456\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/better-ingredients.jpg\">\u003cimg class=\"size-full wp-image-82456\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/better-ingredients.jpg\" alt=\"Homemade tonic water is made from cinchona bark, citric acid, fresh citrus, and lemongrass. Photo: Kate Williams\" width=\"1000\" height=\"644\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade tonic water is made from cinchona bark, citric acid, fresh citrus, and lemongrass. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Memorial Day may not fall on the solstice, but it still signifies the beginning of the summer season. With it comes a bounty of fruits and vegetables, picnics, and plenty of afternoons spent grilling outdoors. And even if our Bay Area summer days come interspersed with plenty of cloudy ones, we can still celebrate like the rest of them. The best way to do so? Switch your drinking habits over from dark spirits to light, refreshing gin, served with bubbly, refreshing homemade tonic water.\u003c/p>\n\u003cfigure id=\"attachment_82457\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cinchona-close-up.jpg\">\u003cimg class=\"size-full wp-image-82457\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cinchona-close-up.jpg\" alt=\"Cinchona bark is the source of quinine in homemade tonic water. Photo: Kate Williams\" width=\"1000\" height=\"666\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cinchona bark is the source of quinine in homemade tonic water. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>If you take a look at a bottle of Schweppes tonic, you’ll likely see three ingredients: water, corn syrup, and quinine. It’s easy to do better than that at home. Start with the quinine. Most commercial tonic manufacturers use chemically-produced clear quinine in their tonic water, but the bitter flavor originally comes from the ground bark of cinchona trees. Today, cinchona bark is sold as a natural herbal remedy and can be found through most online and brick-and-mortar herb shops. It’ll turn homemade tonic water a golden brown color, but otherwise has the same effect as the commercial variety. To offset the bitter flavor of the cinchona, we’ll add cane sugar (instead of corn syrup) as well as citric acid and the complementary flavors of citrus and lemongrass.\u003c/p>\n\u003cp>The easiest way to make carbonated tonic water at home is to first make a sweetened tonic concentrate. This viscous liquid will keep in the fridge for an extended period of time and it can be diluted with as much seltzer water as you’d like upon serving.\u003c/p>\n\u003cp>Most of the recipes for tonic water I found online called for simmering the aromatic mixture in water for close to half an hour. This method makes a tonic concentrate that is extremely bitter, blunt, and intense. I found that I liked tonic that was “cold-extracted” much better -- the flavor of the citrus really shines. Plus, it’s also a tiny bit easier!\u003c/p>\n\u003cfigure id=\"attachment_82458\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/peeled-citrus.jpg\">\u003cimg class=\"size-full wp-image-82458\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/peeled-citrus.jpg\" alt=\"Citrus zest and juice are used to flavor the tonic. Photo: Kate Williams\" width=\"1000\" height=\"726\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Citrus zest and juice are used to flavor the tonic. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>To begin, gather one orange, lemon, and lime. I like to use organic citrus here because we’ll be using the zest. If you can’t stomach the cost of organic limes right now, be sure to scrub the exterior very well. Use a vegetable peeler to remove the zest in large swaths, leaving as much of the white pith behind as possible. Transfer the zest to a 1-quart glass jar. Halve the peeled citrus and squeeze the juice into the jar. I like to use a levered hand-juicer to make sure I get out as much juice from the fruit as possible.\u003c/p>\n\u003cfigure id=\"attachment_82459\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/chopped-lemongrass.jpg\">\u003cimg class=\"size-full wp-image-82459\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/chopped-lemongrass.jpg\" alt=\"Remove any dirty and extremely fibrous layers from the lemongrass before chopping it into rough chunks. Photo: Kate Williams\" width=\"1000\" height=\"654\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Remove any dirty and extremely fibrous layers from the lemongrass before chopping it into rough chunks. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, chop the lemongrass. Remove the first outer layer or two until you reach an unblemished layer. Trim off the really fibrous top 6 or 8 inches of the lemongrass, as well as the bottom 1 inch or so of root. Discard. Cut the remaining lemongrass into rough chunks, about 1/2 inch long. Add these to the jar with the citrus.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Cinchona bark is sold “cut” or in powder form. I like to use cut bark because it has a clean flavor and it is easier to strain out of the mixture than the powdered form. You’ll find that the bark pieces are sold in various sizes, so it is best to weigh out the bark instead of using a volume measurement. I like to use one ounce, which (using my cinchona bark) measures out to around 1/4 cup. Add this to the jar as well.\u003c/p>\n\u003cp>If you have a favorite flavor of gin that you’re planning on drinking with the tonic, you can consider adding spices to pair with its botanicals. For example, if you like a juniper-forward gin such as Aviation, you could add a few juniper berries to the jar. Or perhaps up the citrus flavor of the tonic by adding coriander seeds. Allspice and cardamom are also common additions. Personally, I like to keep the tonic a blank slate in order to use it with a wide variety of gins, so I don’t add anything else in the way of flavorings.\u003c/p>\n\u003cfigure id=\"attachment_82460\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/everything-in-the-jar.jpg\">\u003cimg class=\"size-full wp-image-82460\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/everything-in-the-jar.jpg\" alt=\"Add water to the mix of fruit and aromatics and let the mixture steep for three days. Photo: Kate Williams\" width=\"1000\" height=\"727\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Add water to the mix of fruit and aromatics and let the mixture steep for three days. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once you’ve got all the flavor elements in the jar, cover the mix with 2 1/2 cups of water. Close the jar, give it a shake, and place it in the fridge. Forget about it for three days.\u003c/p>\n\u003cp>At some point over those 72 hours, make concentrated simple syrup. This extra-thick syrup will be used to sweeten and thicken the tonic concentrate. Heat 3 cups natural cane sugar (I like its richer flavor, but feel free to use regular granulated instead) and 1 1/2 cups water in a medium saucepan over medium-high heat. Once the mixture comes to a simmer, reduce the heat and stir gently until all of the sugar dissolves. If you’re using natural sugar, the syrup will be brown. That’s okay.\u003c/p>\n\u003cfigure id=\"attachment_82461\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/adding-citric-acid.jpg\">\u003cimg class=\"size-full wp-image-82461\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/adding-citric-acid.jpg\" alt=\"Citric acid acts as a preservative and flavor enhancer. Photo: Kate Williams\" width=\"1000\" height=\"711\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Citric acid acts as a preservative and flavor enhancer. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Remove the syrup from the heat and whisk in 1/4 cup citric acid. This tart powder is used as both a preservative and a flavoring agent for the tonic. It adds a bit of pucker to the final concentrate. Also add a big pinch of kosher salt to balance the flavor. The citric acid and salt should dissolve easily in the syrup with a few good whisks. Transfer the syrup to another 1-quart glass jar, let it cool to room temperature, and then refrigerate until the cinchona mixture is ready.\u003c/p>\n\u003cp>At the end of the steeping period, taste a small spoonful of the cinchona mixture. It should be bitter, of course, but should also taste of citrus and lemongrass. If you think the flavor is weak, you can let it steep a little longer in the fridge. Be careful though -- you don’t want it to be too bitter. If you like the flavor, it’s time to strain.\u003c/p>\n\u003cfigure id=\"attachment_82462\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/straining-2.jpg\">\u003cimg class=\"size-full wp-image-82462\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/straining-2.jpg\" alt=\"Use coffee filters and a fine-mesh strainer to remove even the smallest bits of cinchona residue from the steeped mixture. Photo: Kate Williams\" width=\"1000\" height=\"700\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use coffee filters and a fine-mesh strainer to remove even the smallest bits of cinchona residue from the steeped mixture. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I like to use a fine-mesh strainer lined with coffee filters to ensure that I get out every last bit of cinchona residue from the tonic. Help the straining along by wetting the coffee filters before adding the cinchona mixture. You’ll probably need to add the mixture in batches, unless you have an extra-large strainer. It will take several minutes for all of the mixture to seep through the filters. Be patient.\u003c/p>\n\u003cp>Once everything is strained, discard the solids. Pull out the citric acid-filled simple syrup and add it to the cinchona mixture in stages. Since we’re adding the syrup last, you can control how sweet you’d like the final tonic to be. Add all of the syrup for an extra sweet tonic, or hang back a little for a dryer result. Taste as you go, keeping in mind that you will be diluting the concentrate with seltzer water for serving. I added about 2 cups of simple syrup, bringing the total amount of concentrate to 4 cups. Give everything a good whisk to ensure that the sugar is well distributed in the cinchona mixture.\u003c/p>\n\u003cfigure id=\"attachment_82463\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mixed-with-sugar.jpg\">\u003cimg class=\"size-full wp-image-82463\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mixed-with-sugar.jpg\" alt=\"Whisk the strained cinchona mixture with the citric acid-sugar syrup to taste. Photo: Kate Williams\" width=\"1000\" height=\"748\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Whisk the strained cinchona mixture with the citric acid-sugar syrup to taste. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>At this point, the tonic concentrate is ready to go. You can serve it right away or transfer it back to a (clean) 1-quart glass jar and refrigerate for up to two months. To serve, you’ll want to add seltzer water. I have a home soda maker, but you can also use store-bought seltzer or club soda to dilute. I like to use equal parts tonic concentrate and seltzer, but if you’d like a more subtle drink, you can dilute further to a 2:1 ratio of water to tonic. If you’re making just one drink, you can mix it right in a highball glass. (It’s pretty.) Otherwise, mix the tonic and soda up in a pitcher before serving. To make a \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/07/22/diy-gin-yes-you-can-make-it-without-a-still/\" target=\"_blank\">gin\u003c/a> and tonic, start with 1 to 2 ounces of gin in a highball glass filled with ice. Top with tonic water and a lime wedge.\u003c/p>\n\u003cfigure id=\"attachment_82464\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/finished-tonic.jpg\">\u003cimg class=\"size-full wp-image-82464\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/finished-tonic.jpg\" alt=\"DIY tonic water. Photo: Kate Williams\" width=\"700\" height=\"1028\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">DIY tonic water. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: DIY Tonic Water\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 5 cups, enough for 8 to 16 cups tonic water\u003c/em>\u003cbr>\n\u003cstrong>Note: \u003c/strong> Cinchona bark and citric acid are available online at \u003ca href=\"http://www.mountainroseherbs.com/\" target=\"_blank\">Mountain Rose Herbs\u003c/a> or at \u003ca href=\"http://www.herb-inc.com/\" target=\"_blank\">Lhasa Karnak Herb Company\u003c/a> in Berkeley.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 orange\u003c/li>\n\u003cli>1 lemon\u003c/li>\n\u003cli>1 lime\u003c/li>\n\u003cli>4 cups water\u003c/li>\n\u003cli>1 stalk lemongrass, chopped coarse\u003c/li>\n\u003cli>1/4 cup (1 ounce) cut cinchona bark\u003c/li>\n\u003cli>1–2 tablespoons additional herbs and spices, such as allspice, cardamom, or juniper (optional)\u003c/li>\n\u003cli>3 cups natural cane sugar\u003c/li>\n\u003cli>1/4 cup citric acid\u003c/li>\n\u003cli>1/8 teaspoon kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Equipment:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Vegetable peeler\u003c/li>\n\u003cli>Cooking scale\u003c/li>\n\u003cli>2 (1-quart) glass jars with tight fitting lids\u003c/li>\n\u003cli>Medium saucepan\u003c/li>\n\u003cli>Fine-mesh strainer\u003c/li>\n\u003cli>Coffee filters\u003c/li>\n\u003cli>Whisk\u003c/li>\n\u003c/ul>\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>Remove the zest in large strips from orange, lemon, and lime (leaving the white pith behind), then halve and juice fruits. Combine the zests, juice, 2 1/2 cups water, lemongrass, and cinchona bark in a 1-quart glass jar. Refrigerate until the flavors have melded, about three days.\u003c/li>\n\u003cli>Meanwhile, make simple syrup by combining the remaining 1 1/2 cups water with the sugar in a medium saucepan. Bring mixture up to a simmer over medium-low heat until the sugar has dissolved. Remove the saucepan from the heat and whisk in the citric acid and salt. Let cool to room temperature and refrigerate until the cinchona mixture has finished steeping.\u003c/li>\n\u003cli>After 72 hours, strain the cinchona mixture through a coffee filter-lined fine-mesh strainer into a large bowl. Rinse out glass jar.\u003c/li>\n\u003cli>Whisk simple syrup into the cinchona mixture until thoroughly combined. Transfer tonic concentrate back to glass jar and store in the refrigerator for up to two months.\u003c/li>\n\u003cli>To dilute and serve, combine tonic concentrate with plain seltzer water at anywhere from a 1:1 to 2:1 ratio of water to tonic. For a \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/07/22/diy-gin-yes-you-can-make-it-without-a-still/\" target=\"_blank\">gin\u003c/a> and tonic, combine tonic water with ice and 2 ounces gin in a highball glass. Serve with a lime wedge.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Preserve the Bounty of Spring Produce with Homemade Pickled Vegetables",
"title": "Preserve the Bounty of Spring Produce with Homemade Pickled Vegetables",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_82107\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/packed-jars.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/packed-jars.jpg\" alt=\"Transforming spring vegetables into pickles is a great way to preserve their flavor for the coming year. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82107\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Transforming spring vegetables into pickles is a great way to preserve their flavor for the coming year. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Canning is often thought of as a summertime activity, what with the bounty of fruits and tomatoes sure to head our way in a few short months. Yet the humbler spring produce now showing its face at farmers’ markets is still a fine—nay, great—object for preservation. I wouldn’t suggest trying to sort out asparagus jam, but these green stalks, as well as their seasonal friends, make glorious pickles. I like to stuff as many different spring goodies as I can get my hands on into a few good canning jars in order to save them for less exciting times (like, say, January). I’d suggest you do the same. Here’s how:\u003c/p>\n\u003cp>Before getting to work on the vegetables, it’s a good idea to prepare your jars for canning. I like to make pickles in pint jars because they’re big enough to hold sizable pickles, but they’re not so large that the pickles will go bad before you eat up the entire contents of the jar. (If you choose to use a larger jar, you will need to process the pickles an additional 5 minutes in the boiling water bath.)\u003c/p>\n\u003cfigure id=\"attachment_82098\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/boiling-jars.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/boiling-jars.jpg\" alt=\"Bring jars to a rapid boil for at least 10 minutes in order to sterilize before adding the pickles. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82098\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bring jars to a rapid boil for at least 10 minutes in order to sterilize before adding the pickles. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Glass canning jars need to be boiled for at least 10 minutes in order to be considered sterile. For some canning projects, the items being processed in the boiling water bath will be in the water for 10 minutes or more; in those cases, the jars wouldn’t need to be sterilized. These pickles, however, only need 5 minutes in the boiling water bath in order to be shelf-stable, so it will be necessary to sterilize the jars before canning. To do so, place 4 pint jars on the rack of a canning pot or large stockpot and cover completely with water. Bring this water up to a full, rolling boil. Once it hits a boil, start your 10 minute timer. After the allotted time, turn the heat down to low, cover the pot, and let the jars sit in the hot water until you’re ready for them. They will remain sterile as long as they stay hot and submerged. To soften and sterilize the lids and bands, place four new lids and the accompanying bands in a medium-sized bowl. Ladle over some of the boiling water to cover. Let them sit until the vegetables and brine are ready.\u003c/p>\n\u003cfigure id=\"attachment_82104\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/ingredients-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/ingredients-1.jpg\" alt=\"You can pickle whichever spring vegetables look best at the market. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82104\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You can pickle whichever spring vegetables look best at the market. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>While you’re waiting for the jars to boil, get to work on the vegetables. You’ll need around 2 pounds of ready-to-eat vegetables for four pints of pickles. This means you’ll likely need to buy 2 1/2 to 3 pounds of whatever looks wonderful and fresh. Here, I’m using spring onions, carrots, fennel, asparagus, fava beans, and sugar snap peas. Depending on the vegetable, you’ll need to give it more or less attention. You can cut vegetables into any shape you’d like, but make sure to cut the vegetables into comparable sizes to ensure that they’ll pickle at the same rate. Also be sure to slice long vegetables, like carrots and asparagus, into thin spears so that they will fit upright in the jars. Take a look below to see how I’ve prepped by future pickles:\u003c/p>\n\u003cfigure id=\"attachment_82110\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/spring-onions.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/spring-onions.jpg\" alt=\"Spring onions should be trimmed of the dark green sections and sliced into 1/2-inch wide wedges. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82110\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spring onions should be trimmed of the dark green sections and sliced into 1/2-inch wide wedges. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82100\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/carrots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/carrots.jpg\" alt=\"Carrots should be peeled or well-scrubbed and sliced into batons around 1/4-inch thick and 3 to 4 inches long. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82100\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carrots should be peeled or well-scrubbed and sliced into batons around 1/4-inch thick and 3 to 4 inches long. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82102\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fennel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fennel.jpg\" alt=\"Fennel should be trimmed of the stems, scrubbed, and sliced into wedges 1/4- to 1/2-inch thick. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82102\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fennel should be trimmed of the stems, scrubbed, and sliced into wedges 1/4- to 1/2-inch thick. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82105\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/measuring-asparagus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/measuring-asparagus.jpg\" alt=\"Asparagus should be trimmed of its tough base and cut into pieces that are 3 to 4 inches long. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82105\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Asparagus should be trimmed of its tough base and cut into pieces that are 3 to 4 inches long. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82108\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/snap-peas.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/snap-peas.jpg\" alt=\"Sugar snap peas should have their tops and tails removed, as well as any tough strings. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82108\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sugar snap peas should have their tops and tails removed, as well as any tough strings. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82101\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fava-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fava-collage.jpg\" alt=\"Fava beans require a bit more work. Shuck the beans from the pod, and collect in a bowl. Bring a small saucepan of salted water to a boil, and add shucked beans. Let boil until the beans start to turn bright green, about 1 minute. Drain and immediately rinse under cold water. Using your fingers, squeeze out the tender center from the tough skin. Photo: Kate Williams\" width=\"1000\" height=\"625\" class=\"size-full wp-image-82101\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fava beans require a bit more work. Shuck the beans from the pod, and collect in a bowl. Bring a small saucepan of salted water to a boil, and add shucked beans. Let boil until the beans start to turn bright green, about 1 minute. Drain and immediately rinse under cold water. Using your fingers, squeeze out the tender center from the tough skin. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, prepare the brine. When I’m making pickles or other preserved foods, I like to think about the flavor accents that I would use if I were to say, sauté, these vegetables instead of pickling them. One of my favorite spring herbs is tarragon, which I like to pair with fennel seeds, garlic, ginger, and chile flakes. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To translate this palate to a pickle brine, I use a couple of tricks: First, I steep the fresh herbs in the hot brine, and then remove them before pickling. Why? Fresh herbs have a tendency to turn slimy and dark if they sit in vinegar for too long. Steeping allows me to add flavor without compromising the aesthetic of the pickle. Second, I add the spices and garlic directly to the sterilized jars before pouring in the brine. I’ve found that when spices are added to a brine and then poured over pickles, the spices have a tendency to clump together and not distribute evenly in the jars. We’ll return to these spices in a moment.\u003c/p>\n\u003cfigure id=\"attachment_82111\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/tarragon-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/tarragon-1.jpg\" alt=\"Bundle 2 cups of tarragon leaves and stems in cheesecloth to make it easy to remove from the brine. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82111\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bundle 2 cups of tarragon leaves and stems in cheesecloth to make it easy to remove from the brine. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>To make it easier to remove the tarragon from the brine, I like to tie up the leaves in cheesecloth. You could also strain the herbs out of the brine using a sieve if you don’t have cheesecloth. I like to use a lot of tarragon (2 whole cups of leaves and stems), but feel free to scale back if you don’t want quite the same intensity of flavor. Place the tarragon leaves and stems in the center of a large piece of cheesecloth. Bring the corners of the cheesecloth together and tie the cheesecloth into a bundle around the tarragon using kitchen twine. \u003c/p>\n\u003cfigure id=\"attachment_82099\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/brine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/brine.jpg\" alt=\"Bring the brine to a boil, cover, and let the mixture steep off the heat to infuse with tarragon flavor. Photo: Kate Williams\" width=\"1000\" height=\"709\" class=\"size-full wp-image-82099\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bring the brine to a boil, cover, and let the mixture steep off the heat to infuse with tarragon flavor. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now I build the brine by combining 3 cups each of champagne vinegar (you could also use white wine vinegar) and water in a saucepan with 6 tablespoons each of sugar and salt. I get this heating and add the tarragon bundle. Once the mixture comes to a boil, remove the pot from the heat and let the brine steep for 5 to 10 minutes. Taste as you go, and remove the tarragon once you’ve reached the optimum flavor. Keep the pot covered so that the brine remains hot. \u003c/p>\n\u003cp>Once your brine is ready, remove the jars from the canning pot. Work slowly and carefully (I like to use a long pair of tongs) to let the water drain out of the jars and back into the pot. Place the jars on a towel-lined section of the counter or on a towel-lined baking sheet. Cover the canning pot and return the heat to high to bring it back up to a boil. \u003c/p>\n\u003cfigure id=\"attachment_82109\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/spices-in-jars.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/spices-in-jars.jpg\" alt=\"I like to place the spices into the jars before adding the vegetables and brine to ensure that they are evenly distributed. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82109\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I like to place the spices into the jars before adding the vegetables and brine to ensure that they are evenly distributed. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Into the bottom of the hot jars go the spices. In each jar, I like to use 1 clove of garlic and a few slices of ginger, plus 1/4 teaspoon each of black peppercorns and fennel seeds, and a pinch of red pepper flakes. Next, add the vegetables. Try and place an equal amount of each vegetable in each jar, packing them in as tightly as possible. All of the vegetables will shrink when the jars are boiled, so be sure to cram in as many pieces as you can. Finally, top the vegetables with the hot brine. Be sure to leave 1/2 inch of headspace between the top of the brine (and vegetables) and the top of the jar. This headspace will allow for the expansion of the liquid and prevent the jars from breaking when they are boiled. Try to work quickly while packing the jars; you want the jars to still be hot when you are finished.\u003c/p>\n\u003cfigure id=\"attachment_82106\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/packed-and-brined-jars.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/packed-and-brined-jars.jpg\" alt=\"Pack the vegetables into the jars as tightly as possible, as they will shrink upon processing. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82106\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pack the vegetables into the jars as tightly as possible, as they will shrink upon processing. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Add the lids and bands, screwing them shut just until they are closed. (This is called “finger-tip tight.”) You will want air to be able to escape the jars as they boil to create a vacuum inside of the jars. If the lids are screwed on too tightly, the jars may break. Now transfer the jars back to the pot and bring the water back up to a rolling boil. Do not start timing until the water is fully boiling. Sometimes, air bubbles escaping from the jars will make the water appear as though it is boiling; wait until you can see the bubbling from the bottom of the pot. Let the jars boil for a full 5 minutes, and then remove them from the pot, placing them back on the towel-lined counter. \u003c/p>\n\u003cp>The lids should start to ping and seal within a few minutes. Still, it is a good idea to let the jars rest undisturbed until they are fully cooled before handling. Once they’re cool, you can remove the bands and store them at room temperature for up to 1 year. If any of the jars fail to seal, store them in the fridge. \u003c/p>\n\u003cp>My favorite way to serve these pickles is standing at the counter, straight out of the jar, but they’d also pair well with fresh or lightly aged goat cheese and a slice of salami or two.\u003c/p>\n\u003cfigure id=\"attachment_82103\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/finished-jars.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/finished-jars.jpg\" alt=\"Homemade spring vegetable pickles. Photo: Kate Williams\" width=\"1000\" height=\"591\" class=\"size-full wp-image-82103\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade spring vegetable pickles. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Spring Vegetable Pickles\u003c/h3>\n\u003cp>\u003cem>Makes 4 pints\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> I find it easiest to weigh the produce after it has been prepared for pickling. Depending on the vegetable, it might need to be peeled or shucked ahead of time. Try to cut vegetables into similar sizes to ensure that they will pickle at the same rate. Long vegetables, such as carrots and asparagus, should be cut to fit into jars vertically.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 1/2 to 3 pounds seasonal vegetables, such as asparagus, carrots, spring onions, fava beans, and sugar snap peas\u003c/li>\n\u003cli>2 bunches tarragon (about 2 cups of leaves and stems)\u003c/li>\n\u003cli>3 cups champagne or white wine vinegar\u003c/li>\n\u003cli>3 cups water\u003c/li>\n\u003cli>6 tablespoon granulated sugar\u003c/li>\n\u003cli>6 tablespoons kosher salt\u003c/li>\n\u003cli>4 garlic cloves, halved\u003c/li>\n\u003cli>1 teaspoon whole black peppercorns\u003c/li>\n\u003cli>1 teaspoon fennel seeds\u003c/li>\n\u003cli>1 (1-inch piece) fresh ginger, peeled and sliced thin\u003c/li>\n\u003cli>1/4 teaspoon red pepper flakes\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>1 large canning pot with rack\u003c/li>\n\u003cli>4 glass canning pint jars with new lids and bands\u003c/li>\n\u003cli>Scale\u003c/li>\n\u003cli>Cheesecloth\u003c/li>\n\u003cli>Kitchen twine\u003c/li>\n\u003cli>Medium saucepan\u003c/li>\n\u003cli>Canning tongs\u003c/li>\n\u003cli>Canning funnel\u003c/li>\n\u003cli>Kitchen towel\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place 4 glass pint jars in a large canning pot fitted with a canning rack and add water to cover the tops of the jars by 1 inch. Bring the water to a rapid boil over high heat. Boil the jars for at least 10 minutes to sterilize. After 10 minutes, reduce the heat to low, cover the pot, and let the jars sit in the hot water until the vegetables and brine are ready.\u003c/li>\n\u003cli>Place the lids and bands in a medium bowl and ladle over some of the boiling water to cover. Let sit until the vegetables and brine are ready.\u003c/li>\n\u003cli>While the jars are being sterilized, peel, shuck, and/or slice vegetables as needed to fit into jars. See above photographs for examples. You will need 2 pounds of prepped vegetables for the pickles. Save any extras for snacking.\u003c/li>\n\u003cli>Place tarragon leaves and stems in the center of a large piece of cheesecloth. Bring the corners of the cheesecloth together and tie the cheesecloth into a bundle around the tarragon using kitchen twine.\u003c/li>\n\u003cli>Combine the vinegar, water, sugar, and kosher salt in medium saucepan. Add the tarragon bundle. Bring the mixture to a boil, cover, and remove from the heat. Let brine steep until desired tarragon flavor is reached, 5 to 10 minutes. Remove tarragon bundle, squeezing the cheesecloth over the saucepan to remove any excess water. Cover the saucepan to keep warm and set aside.\u003c/li>\n\u003cli>Carefully remove the sterilized jars from the canning pot, allowing the water inside of the jars to fall back into the pot. Re-cover the pot and return the heat to high. Place the jars on a kitchen towel-lined counter or sheet pan. Working quickly (you want to pack the jars while they are still hot), divide garlic, peppercorns, fennel seeds, ginger, and red pepper flakes between the jars.\u003c/li>\n\u003cli>Pack the vegetables into the jars, fitting as many vegetables in as possible. They will shrink upon canning. Using the canning funnel, pour the hot brine over the pickles, leaving 1/2 inch headspace. Place the lids on the jars and screw the bands on until they are just closed (“finger-tip tight”).\u003c/li>\n\u003cli>Using canning tongs, place the jars back into the canning pot. If it is not already boiling, bring the water back to a rolling boil.\u003c/li>\n\u003cli>Once the water has reached a full boil, set a timer for 5 minutes. After 5 minutes at a rolling boil, remove the jars from the pot and set back down on to the towel-lined counter. Let the jars cool completely before removing the bands and storing. If any jars fail to seal, store them in the fridge.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Canning is often thought of as a summertime activity, what with the bounty of fruits and tomatoes sure to head our way in a few short months. Yet the humbler spring produce now showing its face at farmers' markets make gorgeous pickles. Kate Williams shows you how.",
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"description": "Canning is often thought of as a summertime activity, what with the bounty of fruits and tomatoes sure to head our way in a few short months. Yet the humbler spring produce now showing its face at farmers' markets make gorgeous pickles. Kate Williams shows you how.",
"title": "Preserve the Bounty of Spring Produce with Homemade Pickled Vegetables | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82107\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/packed-jars.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/packed-jars.jpg\" alt=\"Transforming spring vegetables into pickles is a great way to preserve their flavor for the coming year. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82107\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Transforming spring vegetables into pickles is a great way to preserve their flavor for the coming year. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Canning is often thought of as a summertime activity, what with the bounty of fruits and tomatoes sure to head our way in a few short months. Yet the humbler spring produce now showing its face at farmers’ markets is still a fine—nay, great—object for preservation. I wouldn’t suggest trying to sort out asparagus jam, but these green stalks, as well as their seasonal friends, make glorious pickles. I like to stuff as many different spring goodies as I can get my hands on into a few good canning jars in order to save them for less exciting times (like, say, January). I’d suggest you do the same. Here’s how:\u003c/p>\n\u003cp>Before getting to work on the vegetables, it’s a good idea to prepare your jars for canning. I like to make pickles in pint jars because they’re big enough to hold sizable pickles, but they’re not so large that the pickles will go bad before you eat up the entire contents of the jar. (If you choose to use a larger jar, you will need to process the pickles an additional 5 minutes in the boiling water bath.)\u003c/p>\n\u003cfigure id=\"attachment_82098\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/boiling-jars.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/boiling-jars.jpg\" alt=\"Bring jars to a rapid boil for at least 10 minutes in order to sterilize before adding the pickles. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82098\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bring jars to a rapid boil for at least 10 minutes in order to sterilize before adding the pickles. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Glass canning jars need to be boiled for at least 10 minutes in order to be considered sterile. For some canning projects, the items being processed in the boiling water bath will be in the water for 10 minutes or more; in those cases, the jars wouldn’t need to be sterilized. These pickles, however, only need 5 minutes in the boiling water bath in order to be shelf-stable, so it will be necessary to sterilize the jars before canning. To do so, place 4 pint jars on the rack of a canning pot or large stockpot and cover completely with water. Bring this water up to a full, rolling boil. Once it hits a boil, start your 10 minute timer. After the allotted time, turn the heat down to low, cover the pot, and let the jars sit in the hot water until you’re ready for them. They will remain sterile as long as they stay hot and submerged. To soften and sterilize the lids and bands, place four new lids and the accompanying bands in a medium-sized bowl. Ladle over some of the boiling water to cover. Let them sit until the vegetables and brine are ready.\u003c/p>\n\u003cfigure id=\"attachment_82104\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/ingredients-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/ingredients-1.jpg\" alt=\"You can pickle whichever spring vegetables look best at the market. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82104\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You can pickle whichever spring vegetables look best at the market. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>While you’re waiting for the jars to boil, get to work on the vegetables. You’ll need around 2 pounds of ready-to-eat vegetables for four pints of pickles. This means you’ll likely need to buy 2 1/2 to 3 pounds of whatever looks wonderful and fresh. Here, I’m using spring onions, carrots, fennel, asparagus, fava beans, and sugar snap peas. Depending on the vegetable, you’ll need to give it more or less attention. You can cut vegetables into any shape you’d like, but make sure to cut the vegetables into comparable sizes to ensure that they’ll pickle at the same rate. Also be sure to slice long vegetables, like carrots and asparagus, into thin spears so that they will fit upright in the jars. Take a look below to see how I’ve prepped by future pickles:\u003c/p>\n\u003cfigure id=\"attachment_82110\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/spring-onions.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/spring-onions.jpg\" alt=\"Spring onions should be trimmed of the dark green sections and sliced into 1/2-inch wide wedges. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82110\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spring onions should be trimmed of the dark green sections and sliced into 1/2-inch wide wedges. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82100\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/carrots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/carrots.jpg\" alt=\"Carrots should be peeled or well-scrubbed and sliced into batons around 1/4-inch thick and 3 to 4 inches long. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82100\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carrots should be peeled or well-scrubbed and sliced into batons around 1/4-inch thick and 3 to 4 inches long. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82102\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fennel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fennel.jpg\" alt=\"Fennel should be trimmed of the stems, scrubbed, and sliced into wedges 1/4- to 1/2-inch thick. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82102\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fennel should be trimmed of the stems, scrubbed, and sliced into wedges 1/4- to 1/2-inch thick. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82105\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/measuring-asparagus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/measuring-asparagus.jpg\" alt=\"Asparagus should be trimmed of its tough base and cut into pieces that are 3 to 4 inches long. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82105\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Asparagus should be trimmed of its tough base and cut into pieces that are 3 to 4 inches long. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82108\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/snap-peas.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/snap-peas.jpg\" alt=\"Sugar snap peas should have their tops and tails removed, as well as any tough strings. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82108\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sugar snap peas should have their tops and tails removed, as well as any tough strings. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82101\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fava-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fava-collage.jpg\" alt=\"Fava beans require a bit more work. Shuck the beans from the pod, and collect in a bowl. Bring a small saucepan of salted water to a boil, and add shucked beans. Let boil until the beans start to turn bright green, about 1 minute. Drain and immediately rinse under cold water. Using your fingers, squeeze out the tender center from the tough skin. Photo: Kate Williams\" width=\"1000\" height=\"625\" class=\"size-full wp-image-82101\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fava beans require a bit more work. Shuck the beans from the pod, and collect in a bowl. Bring a small saucepan of salted water to a boil, and add shucked beans. Let boil until the beans start to turn bright green, about 1 minute. Drain and immediately rinse under cold water. Using your fingers, squeeze out the tender center from the tough skin. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, prepare the brine. When I’m making pickles or other preserved foods, I like to think about the flavor accents that I would use if I were to say, sauté, these vegetables instead of pickling them. One of my favorite spring herbs is tarragon, which I like to pair with fennel seeds, garlic, ginger, and chile flakes. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To translate this palate to a pickle brine, I use a couple of tricks: First, I steep the fresh herbs in the hot brine, and then remove them before pickling. Why? Fresh herbs have a tendency to turn slimy and dark if they sit in vinegar for too long. Steeping allows me to add flavor without compromising the aesthetic of the pickle. Second, I add the spices and garlic directly to the sterilized jars before pouring in the brine. I’ve found that when spices are added to a brine and then poured over pickles, the spices have a tendency to clump together and not distribute evenly in the jars. We’ll return to these spices in a moment.\u003c/p>\n\u003cfigure id=\"attachment_82111\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/tarragon-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/tarragon-1.jpg\" alt=\"Bundle 2 cups of tarragon leaves and stems in cheesecloth to make it easy to remove from the brine. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82111\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bundle 2 cups of tarragon leaves and stems in cheesecloth to make it easy to remove from the brine. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>To make it easier to remove the tarragon from the brine, I like to tie up the leaves in cheesecloth. You could also strain the herbs out of the brine using a sieve if you don’t have cheesecloth. I like to use a lot of tarragon (2 whole cups of leaves and stems), but feel free to scale back if you don’t want quite the same intensity of flavor. Place the tarragon leaves and stems in the center of a large piece of cheesecloth. Bring the corners of the cheesecloth together and tie the cheesecloth into a bundle around the tarragon using kitchen twine. \u003c/p>\n\u003cfigure id=\"attachment_82099\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/brine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/brine.jpg\" alt=\"Bring the brine to a boil, cover, and let the mixture steep off the heat to infuse with tarragon flavor. Photo: Kate Williams\" width=\"1000\" height=\"709\" class=\"size-full wp-image-82099\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bring the brine to a boil, cover, and let the mixture steep off the heat to infuse with tarragon flavor. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now I build the brine by combining 3 cups each of champagne vinegar (you could also use white wine vinegar) and water in a saucepan with 6 tablespoons each of sugar and salt. I get this heating and add the tarragon bundle. Once the mixture comes to a boil, remove the pot from the heat and let the brine steep for 5 to 10 minutes. Taste as you go, and remove the tarragon once you’ve reached the optimum flavor. Keep the pot covered so that the brine remains hot. \u003c/p>\n\u003cp>Once your brine is ready, remove the jars from the canning pot. Work slowly and carefully (I like to use a long pair of tongs) to let the water drain out of the jars and back into the pot. Place the jars on a towel-lined section of the counter or on a towel-lined baking sheet. Cover the canning pot and return the heat to high to bring it back up to a boil. \u003c/p>\n\u003cfigure id=\"attachment_82109\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/spices-in-jars.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/spices-in-jars.jpg\" alt=\"I like to place the spices into the jars before adding the vegetables and brine to ensure that they are evenly distributed. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82109\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I like to place the spices into the jars before adding the vegetables and brine to ensure that they are evenly distributed. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Into the bottom of the hot jars go the spices. In each jar, I like to use 1 clove of garlic and a few slices of ginger, plus 1/4 teaspoon each of black peppercorns and fennel seeds, and a pinch of red pepper flakes. Next, add the vegetables. Try and place an equal amount of each vegetable in each jar, packing them in as tightly as possible. All of the vegetables will shrink when the jars are boiled, so be sure to cram in as many pieces as you can. Finally, top the vegetables with the hot brine. Be sure to leave 1/2 inch of headspace between the top of the brine (and vegetables) and the top of the jar. This headspace will allow for the expansion of the liquid and prevent the jars from breaking when they are boiled. Try to work quickly while packing the jars; you want the jars to still be hot when you are finished.\u003c/p>\n\u003cfigure id=\"attachment_82106\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/packed-and-brined-jars.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/packed-and-brined-jars.jpg\" alt=\"Pack the vegetables into the jars as tightly as possible, as they will shrink upon processing. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82106\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pack the vegetables into the jars as tightly as possible, as they will shrink upon processing. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Add the lids and bands, screwing them shut just until they are closed. (This is called “finger-tip tight.”) You will want air to be able to escape the jars as they boil to create a vacuum inside of the jars. If the lids are screwed on too tightly, the jars may break. Now transfer the jars back to the pot and bring the water back up to a rolling boil. Do not start timing until the water is fully boiling. Sometimes, air bubbles escaping from the jars will make the water appear as though it is boiling; wait until you can see the bubbling from the bottom of the pot. Let the jars boil for a full 5 minutes, and then remove them from the pot, placing them back on the towel-lined counter. \u003c/p>\n\u003cp>The lids should start to ping and seal within a few minutes. Still, it is a good idea to let the jars rest undisturbed until they are fully cooled before handling. Once they’re cool, you can remove the bands and store them at room temperature for up to 1 year. If any of the jars fail to seal, store them in the fridge. \u003c/p>\n\u003cp>My favorite way to serve these pickles is standing at the counter, straight out of the jar, but they’d also pair well with fresh or lightly aged goat cheese and a slice of salami or two.\u003c/p>\n\u003cfigure id=\"attachment_82103\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/finished-jars.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/finished-jars.jpg\" alt=\"Homemade spring vegetable pickles. Photo: Kate Williams\" width=\"1000\" height=\"591\" class=\"size-full wp-image-82103\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade spring vegetable pickles. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Spring Vegetable Pickles\u003c/h3>\n\u003cp>\u003cem>Makes 4 pints\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> I find it easiest to weigh the produce after it has been prepared for pickling. Depending on the vegetable, it might need to be peeled or shucked ahead of time. Try to cut vegetables into similar sizes to ensure that they will pickle at the same rate. Long vegetables, such as carrots and asparagus, should be cut to fit into jars vertically.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 1/2 to 3 pounds seasonal vegetables, such as asparagus, carrots, spring onions, fava beans, and sugar snap peas\u003c/li>\n\u003cli>2 bunches tarragon (about 2 cups of leaves and stems)\u003c/li>\n\u003cli>3 cups champagne or white wine vinegar\u003c/li>\n\u003cli>3 cups water\u003c/li>\n\u003cli>6 tablespoon granulated sugar\u003c/li>\n\u003cli>6 tablespoons kosher salt\u003c/li>\n\u003cli>4 garlic cloves, halved\u003c/li>\n\u003cli>1 teaspoon whole black peppercorns\u003c/li>\n\u003cli>1 teaspoon fennel seeds\u003c/li>\n\u003cli>1 (1-inch piece) fresh ginger, peeled and sliced thin\u003c/li>\n\u003cli>1/4 teaspoon red pepper flakes\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>1 large canning pot with rack\u003c/li>\n\u003cli>4 glass canning pint jars with new lids and bands\u003c/li>\n\u003cli>Scale\u003c/li>\n\u003cli>Cheesecloth\u003c/li>\n\u003cli>Kitchen twine\u003c/li>\n\u003cli>Medium saucepan\u003c/li>\n\u003cli>Canning tongs\u003c/li>\n\u003cli>Canning funnel\u003c/li>\n\u003cli>Kitchen towel\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place 4 glass pint jars in a large canning pot fitted with a canning rack and add water to cover the tops of the jars by 1 inch. Bring the water to a rapid boil over high heat. Boil the jars for at least 10 minutes to sterilize. After 10 minutes, reduce the heat to low, cover the pot, and let the jars sit in the hot water until the vegetables and brine are ready.\u003c/li>\n\u003cli>Place the lids and bands in a medium bowl and ladle over some of the boiling water to cover. Let sit until the vegetables and brine are ready.\u003c/li>\n\u003cli>While the jars are being sterilized, peel, shuck, and/or slice vegetables as needed to fit into jars. See above photographs for examples. You will need 2 pounds of prepped vegetables for the pickles. Save any extras for snacking.\u003c/li>\n\u003cli>Place tarragon leaves and stems in the center of a large piece of cheesecloth. Bring the corners of the cheesecloth together and tie the cheesecloth into a bundle around the tarragon using kitchen twine.\u003c/li>\n\u003cli>Combine the vinegar, water, sugar, and kosher salt in medium saucepan. Add the tarragon bundle. Bring the mixture to a boil, cover, and remove from the heat. Let brine steep until desired tarragon flavor is reached, 5 to 10 minutes. Remove tarragon bundle, squeezing the cheesecloth over the saucepan to remove any excess water. Cover the saucepan to keep warm and set aside.\u003c/li>\n\u003cli>Carefully remove the sterilized jars from the canning pot, allowing the water inside of the jars to fall back into the pot. Re-cover the pot and return the heat to high. Place the jars on a kitchen towel-lined counter or sheet pan. Working quickly (you want to pack the jars while they are still hot), divide garlic, peppercorns, fennel seeds, ginger, and red pepper flakes between the jars.\u003c/li>\n\u003cli>Pack the vegetables into the jars, fitting as many vegetables in as possible. They will shrink upon canning. Using the canning funnel, pour the hot brine over the pickles, leaving 1/2 inch headspace. Place the lids on the jars and screw the bands on until they are just closed (“finger-tip tight”).\u003c/li>\n\u003cli>Using canning tongs, place the jars back into the canning pot. If it is not already boiling, bring the water back to a rolling boil.\u003c/li>\n\u003cli>Once the water has reached a full boil, set a timer for 5 minutes. After 5 minutes at a rolling boil, remove the jars from the pot and set back down on to the towel-lined counter. Let the jars cool completely before removing the bands and storing. If any jars fail to seal, store them in the fridge.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Mother's Day Brunch Menu: 6 Springtime Recipes",
"title": "Bay Area Bites Mother's Day Brunch Menu: 6 Springtime Recipes",
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"content": "\u003cp>\u003cem>Photos by\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>When I started to think about putting together a celebratory Mother's Day brunch menu (or any brunch menu for that matter), I first consider how many people I'm having over and how many dishes I am willing to prepare early in the day. At the very least, I like to serve a fun drink (whether alcoholic or non), a \"main\" course which is generally savory, and something a little bit sweet and bread-y. Also, you want to strike a balance between dishes that can be (mostly) prepared in advance and some that might need some last-minute attention.\u003c/p>\n\u003cp>This Mother's Day menu, which weighs heavily on springtime produce, has something for everyone: a fruity cocktail, a yummy vegetarian frittata, a hearty savory bread pudding, some little muffins, a glammed-up potato dish (everyone loves potatoes), and a fruit component that can act like dessert. Now I just need to get someone to make this for me on Mother's Day!\u003c/p>\n\u003cfigure id=\"attachment_81365\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/07/little-springtime-strawberry-lemon-muffins/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/final-muffin1000.jpg\" alt=\"Springtime Strawberry-lemon mini muffins. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-81365\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/07/little-springtime-strawberry-lemon-muffins/\">\u003cstrong>Springtime Strawberry-lemon mini muffins\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81700\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-slice-pan700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-slice-pan700.jpg\" alt=\"Springtime Frittata with Asparagus, Leeks, and Herbs. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-81700\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/09/springtime-frittata-with-asparagus-leeks-and-herbs/\">\u003cstrong>Springtime Frittata with Asparagus, Leeks, and Herbs\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81732\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/09/bruleed-grapefruit-with-vanilla-yogurt/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/roasted-grapefruit-final700.jpg\" alt=\"Brûléed Grapefruit with Vanilla Yogurt. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-81732\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/09/bruleed-grapefruit-with-vanilla-yogurt/\">\u003cstrong>Brûléed Grapefruit with Vanilla Yogurt\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81902\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-savory-sausage-roasted-pepper-and-thyme-bread-pudding/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-final-slice1000.jpg\" alt=\"Serving of the Savory Sausage, Roasted Pepper, and Thyme Bread Pudding. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-81902\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-savory-sausage-roasted-pepper-and-thyme-bread-pudding/\">\u003cstrong>Serving of the Savory Sausage, Roasted Pepper, and Thyme Bread Pudding\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81812\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-roasted-fingerling-potatoes-with-fancy-ranch-dressing/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fingerlings-final1000.jpg\" alt=\"Roasted Fingerling Potatoes with Fancy Ranch Dressing. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-81812\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-roasted-fingerling-potatoes-with-fancy-ranch-dressing/\">\u003cstrong>Roasted Fingerling Potatoes with Fancy Ranch Dressing\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81850\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-fresh-rhubarb-fizz-cocktail/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz-pouring700.jpg\" alt=\"Fresh Rhubarb Fizz Cocktail. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-81850\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-fresh-rhubarb-fizz-cocktail/\">\u003cstrong>Fresh Rhubarb Fizz Cocktail\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Photos by\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>When I started to think about putting together a celebratory Mother's Day brunch menu (or any brunch menu for that matter), I first consider how many people I'm having over and how many dishes I am willing to prepare early in the day. At the very least, I like to serve a fun drink (whether alcoholic or non), a \"main\" course which is generally savory, and something a little bit sweet and bread-y. Also, you want to strike a balance between dishes that can be (mostly) prepared in advance and some that might need some last-minute attention.\u003c/p>\n\u003cp>This Mother's Day menu, which weighs heavily on springtime produce, has something for everyone: a fruity cocktail, a yummy vegetarian frittata, a hearty savory bread pudding, some little muffins, a glammed-up potato dish (everyone loves potatoes), and a fruit component that can act like dessert. Now I just need to get someone to make this for me on Mother's Day!\u003c/p>\n\u003cfigure id=\"attachment_81365\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/07/little-springtime-strawberry-lemon-muffins/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/final-muffin1000.jpg\" alt=\"Springtime Strawberry-lemon mini muffins. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-81365\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/07/little-springtime-strawberry-lemon-muffins/\">\u003cstrong>Springtime Strawberry-lemon mini muffins\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81700\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-slice-pan700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-slice-pan700.jpg\" alt=\"Springtime Frittata with Asparagus, Leeks, and Herbs. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-81700\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/09/springtime-frittata-with-asparagus-leeks-and-herbs/\">\u003cstrong>Springtime Frittata with Asparagus, Leeks, and Herbs\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81732\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/09/bruleed-grapefruit-with-vanilla-yogurt/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/roasted-grapefruit-final700.jpg\" alt=\"Brûléed Grapefruit with Vanilla Yogurt. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-81732\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/09/bruleed-grapefruit-with-vanilla-yogurt/\">\u003cstrong>Brûléed Grapefruit with Vanilla Yogurt\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81902\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-savory-sausage-roasted-pepper-and-thyme-bread-pudding/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-final-slice1000.jpg\" alt=\"Serving of the Savory Sausage, Roasted Pepper, and Thyme Bread Pudding. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-81902\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-savory-sausage-roasted-pepper-and-thyme-bread-pudding/\">\u003cstrong>Serving of the Savory Sausage, Roasted Pepper, and Thyme Bread Pudding\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81812\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-roasted-fingerling-potatoes-with-fancy-ranch-dressing/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fingerlings-final1000.jpg\" alt=\"Roasted Fingerling Potatoes with Fancy Ranch Dressing. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-81812\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-roasted-fingerling-potatoes-with-fancy-ranch-dressing/\">\u003cstrong>Roasted Fingerling Potatoes with Fancy Ranch Dressing\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81850\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-fresh-rhubarb-fizz-cocktail/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz-pouring700.jpg\" alt=\"Fresh Rhubarb Fizz Cocktail. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-81850\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-fresh-rhubarb-fizz-cocktail/\">\u003cstrong>Fresh Rhubarb Fizz Cocktail\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Fresh Rhubarb Fizz Cocktail",
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"content": "\u003cfigure id=\"attachment_81851\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz640x360.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz640x360.jpg\" alt=\"Fresh Rhubarb Fizz Cocktail. Photos: Wendy Goodfriend\" width=\"640\" height=\"360\" class=\"size-full wp-image-81851\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh Rhubarb Fizz Cocktail. Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Recently my husband, our daughter, and I took a fun-packed trip to Scotland and England to visit our family and friends. After spending a weekend in London we decided to take a drive to the countryside and have a decadent lunch in the very lovely but “is-this-really-real?” town of \u003ca href=\"http://en.wikipedia.org/wiki/Bray\">Bray\u003c/a>. It’s kind of almost too gorgeous to believe. \u003c/p>\n\u003cp>Some of you may know, or not, that Bray is home to Heston Blumethal’s famous restaurant \u003ca href=\"http://www.thefatduck.co.uk/\">The Fat Duck\u003c/a>. Before you get all atwitter, we did not dine there (um, our daughter is 2 years old, so that was completely out of the question). Bray is also home to The Fat Duck’ sister restaurant, \u003ca href=\"http://www.hindsheadbray.com/\">The Hinds Head\u003c/a>. Which is really more of a fancy gastropub. \u003c/p>\n\u003cfigure id=\"attachment_81844\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/hinds-head10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/hinds-head10001.jpg\" alt=\"The Hinds Head in Bray. Photo: Kim Laidlaw\" width=\"500\" class=\"size-full wp-image-81844\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Hinds Head in Bray. Photo: Kim Laidlaw\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81476\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/killer-swan700.jpg\" alt=\" Crazy Swan.\" width=\"400\" class=\"size-full wp-image-81476\">\u003cfigcaption class=\"wp-caption-text\">Crazy Swan. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And, on a side note, last but not least, Bray is home to a crazy swan (\u003ca href=\"http://en.wikipedia.org/wiki/Mute_Swan\">mute swan\u003c/a>) who chased us from the river through the town. I’m not kidding! Who knew swans could be crazy? It took us the entire rest of the trip to convince my daughter that there are also nice swans, such as the ones that live in the pond across from her Grandpa’s house in Edinburgh.\u003c/p>\n\u003cp>Anyway, back to our fancy lunch at The Hinds Head. It was gorgeous and yummy and such a treat. Some of the highlights were the handmade Scotch eggs made with quail eggs, a very upscale fish pie, and Blumenthal’s famous thrice-fried chips. But one of the best things I has was my poached rhubarb and vanilla champagne cocktail I got before lunch when we were sitting in the very atmospheric bar. \u003c/p>\n\u003cfigure id=\"attachment_81842\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-vanilla-champagne-cocktail7001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-vanilla-champagne-cocktail7001.jpg\" alt=\"Poached rhubarb and vanilla champagne cocktail at The Hinds Head. Photo: Kim Laidlaw\" width=\"500\" class=\"size-full wp-image-81842\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poached rhubarb and vanilla champagne cocktail at The Hinds Head. Photo: Kim Laidlaw\u003c/figcaption>\u003c/figure>\n\u003cp>This recipe is an ode to that lovely day and my fancy cocktail, a simplified version of orange-spiked rhubarb syrup topped up with Prosecco. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The recipe makes a little more syrup than you’ll need for 1 bottle of Prosecco (it makes about 1 1/3 cup; for 1 bottle Prosecco you need about 3/4 to 1 cup) but the syrup keeps nicely in the fridge for about a week. Use it for lots of other things: make rhubarb soda by adding it to fizzy water, drizzle it over your yogurt, or drizzle it over vanilla pound cake or angel food cake and whipped cream. If you want to use the rhubarb pulp, remove the orange zest, let it cool and then refrigerate it for up to 3 days. You can then stir a big dollop of it into plain or vanilla yogurt for a yummy rhubarb treat!\u003c/p>\n\u003cfigure id=\"attachment_81849\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz-ingredients1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz-ingredients1000.jpg\" alt=\"Rhubarb Fizz Cocktail ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-81849\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rhubarb Fizz Cocktail ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Rhubarb Fizz Cocktail\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 orange\u003c/li>\n\u003cli>3 cups chopped rhubarb\u003c/li>\n\u003cli>3/4 cup sugar\u003c/li>\n\u003cli>1/4 cup water\u003c/li>\n\u003cli>1 bottle Prosecco\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Remove the zest from the orange using a vegetable peeler, being sure to avoid too much of the white pith.\u003c/li>\n\u003cli>Add the rhubarb, orange zest and juice, sugar, and water to a saucepan, stir together, and bring to a boil over medium-high heat. Reduce the heat and simmer until the fruit is very soft and the liquid has become syrupy, about 20 minutes. Strain through a fine-mesh strainer set over a bowl, pressing on the solids to extract as much juice as possible. Let cool completely then refrigerate until chilled. Keep the pulp for another purpose or discard.\u003c/li>\n\u003cp> [gallery type=\"slideshow\" link=\"file\" ids=\"81859,81857,81854,81852,81847,81846,81853,81856,81858\"]\u003c/p>\n\u003cli>For each cocktail, add 2 to 3 tbsp of the syrup to a champagne glass. Top with Prosecco and make a toast to your mom!\u003c/li>\n\u003cfigure id=\"attachment_81850\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz-pouring700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz-pouring700.jpg\" alt=\"Top with Prosecco and make a toast to your mom! Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-81850\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Top with Prosecco and make a toast to your mom! Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n",
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"excerpt": "On a recent trip to Bray, England I sampled a stunning rhubarb champagne cocktail and was determined to re-create my own (simpler) version at home.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81851\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz640x360.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz640x360.jpg\" alt=\"Fresh Rhubarb Fizz Cocktail. Photos: Wendy Goodfriend\" width=\"640\" height=\"360\" class=\"size-full wp-image-81851\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh Rhubarb Fizz Cocktail. Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Recently my husband, our daughter, and I took a fun-packed trip to Scotland and England to visit our family and friends. After spending a weekend in London we decided to take a drive to the countryside and have a decadent lunch in the very lovely but “is-this-really-real?” town of \u003ca href=\"http://en.wikipedia.org/wiki/Bray\">Bray\u003c/a>. It’s kind of almost too gorgeous to believe. \u003c/p>\n\u003cp>Some of you may know, or not, that Bray is home to Heston Blumethal’s famous restaurant \u003ca href=\"http://www.thefatduck.co.uk/\">The Fat Duck\u003c/a>. Before you get all atwitter, we did not dine there (um, our daughter is 2 years old, so that was completely out of the question). Bray is also home to The Fat Duck’ sister restaurant, \u003ca href=\"http://www.hindsheadbray.com/\">The Hinds Head\u003c/a>. Which is really more of a fancy gastropub. \u003c/p>\n\u003cfigure id=\"attachment_81844\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/hinds-head10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/hinds-head10001.jpg\" alt=\"The Hinds Head in Bray. Photo: Kim Laidlaw\" width=\"500\" class=\"size-full wp-image-81844\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Hinds Head in Bray. Photo: Kim Laidlaw\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81476\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/killer-swan700.jpg\" alt=\" Crazy Swan.\" width=\"400\" class=\"size-full wp-image-81476\">\u003cfigcaption class=\"wp-caption-text\">Crazy Swan. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And, on a side note, last but not least, Bray is home to a crazy swan (\u003ca href=\"http://en.wikipedia.org/wiki/Mute_Swan\">mute swan\u003c/a>) who chased us from the river through the town. I’m not kidding! Who knew swans could be crazy? It took us the entire rest of the trip to convince my daughter that there are also nice swans, such as the ones that live in the pond across from her Grandpa’s house in Edinburgh.\u003c/p>\n\u003cp>Anyway, back to our fancy lunch at The Hinds Head. It was gorgeous and yummy and such a treat. Some of the highlights were the handmade Scotch eggs made with quail eggs, a very upscale fish pie, and Blumenthal’s famous thrice-fried chips. But one of the best things I has was my poached rhubarb and vanilla champagne cocktail I got before lunch when we were sitting in the very atmospheric bar. \u003c/p>\n\u003cfigure id=\"attachment_81842\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-vanilla-champagne-cocktail7001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-vanilla-champagne-cocktail7001.jpg\" alt=\"Poached rhubarb and vanilla champagne cocktail at The Hinds Head. Photo: Kim Laidlaw\" width=\"500\" class=\"size-full wp-image-81842\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poached rhubarb and vanilla champagne cocktail at The Hinds Head. Photo: Kim Laidlaw\u003c/figcaption>\u003c/figure>\n\u003cp>This recipe is an ode to that lovely day and my fancy cocktail, a simplified version of orange-spiked rhubarb syrup topped up with Prosecco. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The recipe makes a little more syrup than you’ll need for 1 bottle of Prosecco (it makes about 1 1/3 cup; for 1 bottle Prosecco you need about 3/4 to 1 cup) but the syrup keeps nicely in the fridge for about a week. Use it for lots of other things: make rhubarb soda by adding it to fizzy water, drizzle it over your yogurt, or drizzle it over vanilla pound cake or angel food cake and whipped cream. If you want to use the rhubarb pulp, remove the orange zest, let it cool and then refrigerate it for up to 3 days. You can then stir a big dollop of it into plain or vanilla yogurt for a yummy rhubarb treat!\u003c/p>\n\u003cfigure id=\"attachment_81849\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz-ingredients1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz-ingredients1000.jpg\" alt=\"Rhubarb Fizz Cocktail ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-81849\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rhubarb Fizz Cocktail ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Rhubarb Fizz Cocktail\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 orange\u003c/li>\n\u003cli>3 cups chopped rhubarb\u003c/li>\n\u003cli>3/4 cup sugar\u003c/li>\n\u003cli>1/4 cup water\u003c/li>\n\u003cli>1 bottle Prosecco\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Remove the zest from the orange using a vegetable peeler, being sure to avoid too much of the white pith.\u003c/li>\n\u003cli>Add the rhubarb, orange zest and juice, sugar, and water to a saucepan, stir together, and bring to a boil over medium-high heat. Reduce the heat and simmer until the fruit is very soft and the liquid has become syrupy, about 20 minutes. Strain through a fine-mesh strainer set over a bowl, pressing on the solids to extract as much juice as possible. Let cool completely then refrigerate until chilled. Keep the pulp for another purpose or discard.\u003c/li>\n\u003cp> \u003c/p>\u003c/div>",
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"soldout": {
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