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"content": "\u003cp>\u003cstrong>A cultural truth:\u003c/strong> if you're celebrating a Jewish holiday, someone's been spending quality time in the kitchen to make it happen. Every holiday has its special food, whether it's \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/latkes/\">latkes\u003c/a> for Chanukah, apples and honey (or honey cake) for Rosh Hashanah, or \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/passover/\">matzoh\u003c/a> for Passover. But my favorite holiday treats are the \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/28/eating-hamans-hat-hamantaschen-for-purim/\">hamantaschen\u003c/a> baked for Purim, the early-spring, kid-friendly holiday that celebrates the bravery of Queen Esther, a wife of the Persian king Ahasuerus, in revealing a plot by Haman, the king's advisor, to destroy a community of Persian Jews. By exposing her own previously concealed Jewish identity, Esther, the king's favorite, was able to plead for mercy for her people, and Haman and his plotters perished in their stead. \u003c/p>\n\u003cp>It's a holiday that's cultural and historical, rather than specifically religious, and is celebrated accordingly as a kind of Jewish Mardi Gras, with reveling, drinking, dressing up, house-to-house visits, and (my favorite), \u003cem>mishloach manot\u003c/em>, gifts of food shared with friends and neighbors. And always included in the \u003cem>mishloach manot\u003c/em> are hamantaschen, triangular cookies with a plump center pocket filled with jam, ground poppy seeds, or chocolate. Some say they represent Haman's hat, others his ears or his pockets. However you translate them, they're a delicious, buttery cookie with a sweet and tasty filling.\u003c/p>\n\u003cp>This gluten-free version uses a mixture of potato starch, tapioca flour, and rice flour. We've also taken a little inspiration from a recent posting about \u003ca href=\"http://www.jewcy.com/jewish-food/not-your-bubbes-purim-cookies-kolooschen-recipe\">koolooschen\u003c/a> on Jewcy, Tablet magazine's lifestyle blog. Writer Rachel Harkham's invention is a cardamom-scented cookie that's part Persian koloocheh, part Eastern European hamantaschen. For filling, she suggests whole or pureed dried sour cherries; we suggest raspberry jam or a tangy filling made from dried cherries, dried cranberries, and golden raisins. \u003c/p>\n\u003ch3>Recipe: Gluten-Free Hamantaschen\u003c/h3>\n\u003cp>You can fill these with any number of fillings. Tradition calls for apricot or prune lekvar, made from dried fruit simmered with citrus juice, sugar, and water until soft, then pureed. You can also use a thick fruit spread, like raspberry or blueberry. We've included a recipe for a tart cherry-cranberry filling, made from dried sour cherries and dried cranberries. Note that the dough needs to be chilled for a few hours before rolling. If your dough remains too soft for rolling, you can roll it into balls instead. Poke the tip of your finger into the center to make an indentation for the filling, add a spoonful of jam or filling, then gently push the sides into a triangle shape. \u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cp>\u003cstrong>Gluten-Free Cookie Dough\u003c/strong>\t\u003c/p>\n\u003cli>8 tbsp (1 stick, 4 oz) butter or margarine, softened\t\u003c/li>\n\u003cli>1/2 cup + 2 tbsp sugar\u003c/li>\n\u003cli>1/2 tsp grated lemon rind\t\u003c/li>\n\u003cli>1 egg\u003c/li>\n\u003cli>1 tsp rosewater, orange-blossom water, or vanilla extract\u003c/li>\n\u003cli>1 tbsp fresh lemon juice\u003c/li>\n\u003cli>1 1/3 cup white rice flour\u003c/li>\n\u003cli>1/4 cup tapioca starch\u003c/li>\n\u003cli>1/3 cup potato starch\u003c/li>\n\u003cli>1 tsp ground cardamom\u003c/li>\n\u003cli>1 1/4 tsp baking powder\u003c/li>\n\u003cli>1/4 tsp salt \u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Tart Cherry-Cranberry Filling\u003c/strong> \n\u003cli>1/2 cup dried sour cherries\u003c/li>\n\u003cli>1/2 cup dried cranberries\u003c/li>\n\u003cli>1/2 cup golden raisins\u003c/li>\n\u003cli>Juice of 1 orange\u003c/li>\n\u003cli>1 tbsp water\u003c/li>\n\u003cli>2 tbsp sugar or honey, or to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1. Mix lemon rind and sugar together. Using a hand-held or stand mixer or a wooden spoon, cream butter with sugar until fluffy. Beat in egg, orange juice, and rosewater, orange-blossom water, or vanilla. In a separate bowl, whisk together flours, potato starch, baking powder, cardamom, and salt. Stir flour mixture into butter mixture, mixing gently until a soft dough is formed.\u003c/p>\n\u003cp>2. Flatten into a round, wrap in plastic wrap or pop into a resealable plastic bag. Chill in the refrigerator for at least 2 hours or overnight. (Otherwise, dough will be too sticky to roll out.) While dough is chilling, making filling.\u003c/p>\n\u003cp>3. \u003cstrong>To make filling:\u003c/strong> Place ingredients in a small, heavy saucepan. Warm over low heat, stirring frequently, until fruit has softened and plumped up, raisins have plumped up, about 6 minutes. Let cool for a few minutes, then transfer to a food processor or blender. Puree until smooth. Taste and add more sugar or honey, as needed. \u003c/p>\n\u003cp>4. Preheat oven to 350ºF. Lightly dust a large wooden cutting board or countertop with rice flour. Because this dough tends to be sticky, it’s easiest to roll it out with a sheet of waxed paper between the dough and the rolling pin. This will prevent the dough from sticking and tearing as you roll. Roll out dough into a broad round, about 1/4 inch thick.\u003c/p>\n\u003cp>5. Using a 3-inch cookie cutter or a drinking glass, stamp out circles of dough. Using a spatula, move the circles onto a cookie sheet, leaving an inch or so between each one. It’s important to fill the rounds on the cookie sheet (rather than on the countertop) as they are hard to move without tearing once they’re filled. \u003c/p>\n\u003cp>6. Place a generous spoonful (about 1 tsp, depending on the size of the round) of filling in the center of each round. Fold the right and left sides of the circle into the middle and pinch the top into a point. Fold the bottom half up to meet the folded-in sides. Pinch each side to seal, forming a triangle with a patch of filling peeking out from the middle.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>7. Bake for 15-18 minutes, until cookies are pale golden brown around the edges. Let cool on a rack.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>A cultural truth:\u003c/strong> if you're celebrating a Jewish holiday, someone's been spending quality time in the kitchen to make it happen. Every holiday has its special food, whether it's \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/latkes/\">latkes\u003c/a> for Chanukah, apples and honey (or honey cake) for Rosh Hashanah, or \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/passover/\">matzoh\u003c/a> for Passover. But my favorite holiday treats are the \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/28/eating-hamans-hat-hamantaschen-for-purim/\">hamantaschen\u003c/a> baked for Purim, the early-spring, kid-friendly holiday that celebrates the bravery of Queen Esther, a wife of the Persian king Ahasuerus, in revealing a plot by Haman, the king's advisor, to destroy a community of Persian Jews. By exposing her own previously concealed Jewish identity, Esther, the king's favorite, was able to plead for mercy for her people, and Haman and his plotters perished in their stead. \u003c/p>\n\u003cp>It's a holiday that's cultural and historical, rather than specifically religious, and is celebrated accordingly as a kind of Jewish Mardi Gras, with reveling, drinking, dressing up, house-to-house visits, and (my favorite), \u003cem>mishloach manot\u003c/em>, gifts of food shared with friends and neighbors. And always included in the \u003cem>mishloach manot\u003c/em> are hamantaschen, triangular cookies with a plump center pocket filled with jam, ground poppy seeds, or chocolate. Some say they represent Haman's hat, others his ears or his pockets. However you translate them, they're a delicious, buttery cookie with a sweet and tasty filling.\u003c/p>\n\u003cp>This gluten-free version uses a mixture of potato starch, tapioca flour, and rice flour. We've also taken a little inspiration from a recent posting about \u003ca href=\"http://www.jewcy.com/jewish-food/not-your-bubbes-purim-cookies-kolooschen-recipe\">koolooschen\u003c/a> on Jewcy, Tablet magazine's lifestyle blog. Writer Rachel Harkham's invention is a cardamom-scented cookie that's part Persian koloocheh, part Eastern European hamantaschen. For filling, she suggests whole or pureed dried sour cherries; we suggest raspberry jam or a tangy filling made from dried cherries, dried cranberries, and golden raisins. \u003c/p>\n\u003ch3>Recipe: Gluten-Free Hamantaschen\u003c/h3>\n\u003cp>You can fill these with any number of fillings. Tradition calls for apricot or prune lekvar, made from dried fruit simmered with citrus juice, sugar, and water until soft, then pureed. You can also use a thick fruit spread, like raspberry or blueberry. We've included a recipe for a tart cherry-cranberry filling, made from dried sour cherries and dried cranberries. Note that the dough needs to be chilled for a few hours before rolling. If your dough remains too soft for rolling, you can roll it into balls instead. Poke the tip of your finger into the center to make an indentation for the filling, add a spoonful of jam or filling, then gently push the sides into a triangle shape. \u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cp>\u003cstrong>Gluten-Free Cookie Dough\u003c/strong>\t\u003c/p>\n\u003cli>8 tbsp (1 stick, 4 oz) butter or margarine, softened\t\u003c/li>\n\u003cli>1/2 cup + 2 tbsp sugar\u003c/li>\n\u003cli>1/2 tsp grated lemon rind\t\u003c/li>\n\u003cli>1 egg\u003c/li>\n\u003cli>1 tsp rosewater, orange-blossom water, or vanilla extract\u003c/li>\n\u003cli>1 tbsp fresh lemon juice\u003c/li>\n\u003cli>1 1/3 cup white rice flour\u003c/li>\n\u003cli>1/4 cup tapioca starch\u003c/li>\n\u003cli>1/3 cup potato starch\u003c/li>\n\u003cli>1 tsp ground cardamom\u003c/li>\n\u003cli>1 1/4 tsp baking powder\u003c/li>\n\u003cli>1/4 tsp salt \u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Tart Cherry-Cranberry Filling\u003c/strong> \n\u003cli>1/2 cup dried sour cherries\u003c/li>\n\u003cli>1/2 cup dried cranberries\u003c/li>\n\u003cli>1/2 cup golden raisins\u003c/li>\n\u003cli>Juice of 1 orange\u003c/li>\n\u003cli>1 tbsp water\u003c/li>\n\u003cli>2 tbsp sugar or honey, or to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1. Mix lemon rind and sugar together. Using a hand-held or stand mixer or a wooden spoon, cream butter with sugar until fluffy. Beat in egg, orange juice, and rosewater, orange-blossom water, or vanilla. In a separate bowl, whisk together flours, potato starch, baking powder, cardamom, and salt. Stir flour mixture into butter mixture, mixing gently until a soft dough is formed.\u003c/p>\n\u003cp>2. Flatten into a round, wrap in plastic wrap or pop into a resealable plastic bag. Chill in the refrigerator for at least 2 hours or overnight. (Otherwise, dough will be too sticky to roll out.) While dough is chilling, making filling.\u003c/p>\n\u003cp>3. \u003cstrong>To make filling:\u003c/strong> Place ingredients in a small, heavy saucepan. Warm over low heat, stirring frequently, until fruit has softened and plumped up, raisins have plumped up, about 6 minutes. Let cool for a few minutes, then transfer to a food processor or blender. Puree until smooth. Taste and add more sugar or honey, as needed. \u003c/p>\n\u003cp>4. Preheat oven to 350ºF. Lightly dust a large wooden cutting board or countertop with rice flour. Because this dough tends to be sticky, it’s easiest to roll it out with a sheet of waxed paper between the dough and the rolling pin. This will prevent the dough from sticking and tearing as you roll. Roll out dough into a broad round, about 1/4 inch thick.\u003c/p>\n\u003cp>5. Using a 3-inch cookie cutter or a drinking glass, stamp out circles of dough. Using a spatula, move the circles onto a cookie sheet, leaving an inch or so between each one. It’s important to fill the rounds on the cookie sheet (rather than on the countertop) as they are hard to move without tearing once they’re filled. \u003c/p>\n\u003cp>6. Place a generous spoonful (about 1 tsp, depending on the size of the round) of filling in the center of each round. Fold the right and left sides of the circle into the middle and pinch the top into a point. Fold the bottom half up to meet the folded-in sides. Pinch each side to seal, forming a triangle with a patch of filling peeking out from the middle.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>7. Bake for 15-18 minutes, until cookies are pale golden brown around the edges. Let cool on a rack.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Spirited Sweets for St. Patrick's (or Any) Day",
"title": "Spirited Sweets for St. Patrick's (or Any) Day",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Post by Laura B. Weiss, \u003ca href=\"http://www.npr.org/2014/03/12/289084832/spirited-sweets-for-st-patricks-or-any-day\" target=\"_blank\">Kitchen Window for NPR Food\u003c/a> (3/12/2014)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#cake\">Chocolate Kahlua Bundt Cake\u003c/a>, \u003ca href=\"#salad\">Macerated Oranges, Medjool Dates And Grapes with Slivered Almonds\u003c/a>, \u003ca href=\"#bacon\">Beer-Candied Bacon With Thyme\u003c/a> and \u003ca href=\"#milkshake\">Chocolate Mint Milkshake\u003c/a>.\u003c/p>\n\u003cp>On Saint Patrick's Day, often the first order of business is to raise a glass to the Irish with a frosty mug of green beer. You might also savor a slice of Irish soda bread, rich with raisins and caraway seeds, or tuck into a hearty dish of corned beef and cabbage.\u003c/p>\n\u003cp>But when March 17 rolls around, don't neglect the desserts. You could certainly stick to traditional offerings like shamrock-shaped cookies and emerald-tinged cupcakes. But I tire quickly of all that blazing green. I prefer to punctuate a festive meal with alcohol-infused sweets, from a decadent chocolate Bundt cake to a creamy mint milkshake.\u003c/p>\n\u003cp>There's also a bowl of oranges, grapes and dates macerated in white wine, and baked bacon \"candy\" — crisp and mahogany-hued with a glaze of beer, brown sugar, mustard and thyme.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Nearly any sweet creation you can think of could get a boost from a splash of spirits. In baked goods, spirits impart not only flavor but also moisture that creates a sumptuous, tender crumb. Think brownies and cakes soused with beer, or cupcakes laced with gin.\u003c/p>\n\u003cp>Alcohol provides an adult upgrade to childhood ice cream favorites such as popsicles, sundaes and floats. Add some zing to a frozen blueberry pop with an injection of vodka, jazz up a hot fudge sundae with a splash of scotch, and pep up the retro root beer float with a dash of rum or vodka.\u003c/p>\n\u003cp>White and red wines marry beautifully with just about any fruit, from berries to bananas. On a cold wintry night, I'll happily sit down to a bowl of sliced pears poached in butter, honey, rum and a touch of cinnamon. Dare to be extravagant and top this dish off with a big scoop of vanilla ice cream.\u003c/p>\n\u003cp>Desserts made with alcohol date back to antiquity. In the ancient Roman cookbook \u003ca href=\"http://www.gutenberg.org/files/29728/29728-h/29728-h.htm\">\u003cem>Apicius\u003c/em>\u003c/a>, \"sweet wine was paired with fruits as a syrup and used to flavor cakes,\" says Lynn Oliver, editor of \u003ca href=\"http://www.foodtimeline.org/\">The Food Timeline\u003c/a>. During medieval times, liquor acted as a preservative in baked goods such as English fruitcake. In the U.S., the colonists used alcohol liberally when creating sweet dishes.\u003c/p>\n\u003cp>\"Brandy is all over the first American cookbook by Amelia Simmons,\" writes Michael Krondl, author of \u003cem>Sweet Invention\u003c/em>: \u003cem>A History of Dessert,\u003c/em> in an email. Then during Prohibition, liquored-up desserts largely fell out of favor. Recently, though, desserts made with spirits have experienced a revival, perhaps mirroring the recent cocktails renaissance.\u003c/p>\n\u003cp>Meanwhile, Europeans have long embraced the idea of alcohol as an essential dessert ingredient. In Italy, there's \u003ca href=\"http://tavolatalk.com/2013/panbriacone-italys-drunken-sweet-bread/#!\">the dome-shaped Italian sweet bread, panettone\u003c/a>, injected with sweet wine or rum. The French have small rum-soaked yeast cakes, \u003cem>baba au rhum,\u003c/em> which Krondl says were probably introduced to France by a Polish king. Then there's the decadent German \u003ca href=\"http://www.saveur.com/article/kitchen/saveur-100-black-forest-cake\">Black Forest cake\u003c/a>, constructed from layers of chocolate sponge cake, whipped cream, sour cherries and kirsch (cherry brandy).\u003c/p>\n\u003cp>So, does alcohol burn off when you cook or bake it? Not completely. But a cake likely retains more spirits than, say, a sauce does.\u003c/p>\n\u003cp>\"I would think that whatever alcohol is lost in baking is considerably less than what is lost when you boil or flame alcohol in cooking,\" writes Dorrie Greenspan, the author of \u003cem>Baking: From My Home to Yours\u003c/em>, in an email.\u003c/p>\n\u003cp>If you want the flavor of spirits but not the buzz, try extracts, which contain little or no alcohol. For recipes calling for light rum, for example, the flavorings company McCormick & Co. \u003ca href=\"http://www.mccormick.com/Spices-and-Flavors/Extracts-and-Food-Colors/Extracts/Imitation-Rum-Extract\">recommends substituting\u003c/a> 1/2 teaspoon of imitation rum per tablespoon of spirit.\u003c/p>\n\u003cp>Buzzed or not, these sweets are my standbys for St. Patrick's Day or any occasion that calls for a dramatic dessert.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"cake\">\u003c/a>Chocolate Kahlua Bundt Cake\u003c/h3>\n\u003cp>\u003cem>This cake, adapted from a 2005 \u003c/em>Gourmet\u003cem> recipe for Chocolate Whiskey Bundt Cake, is rich and delicious, and the coffee liqueur heightens the intensity of the chocolate. This cake improves in flavor if it's made at least a day ahead, and it can be stored in the refrigerator for up to 5 days. Bring the cake to room temperature before serving.\u003c/em>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_79042\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/liquorcake-ebe1ae4329d4446a4ca0327b79be2aaef47daa5d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/liquorcake-ebe1ae4329d4446a4ca0327b79be2aaef47daa5d-1024x767.jpg\" alt=\"Chocolate Kahlua Bundt Cake. Photo: Laura B. Weiss/NPR\" width=\"1024\" height=\"767\" class=\"size-large wp-image-79042\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate Kahlua Bundt Cake. Photo: Laura B. Weiss/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 10 to 12 servings\u003c/em>\u003c/p>\n\u003cp>1 cup unsweetened cocoa powder (not Dutch-process) plus 3 tablespoons for dusting the pan\u003c/p>\n\u003cp>1 3/4 cups brewed espresso or strong coffee\u003c/p>\n\u003cp>1/2 cup coffee-flavored liqueur, such as Kahlua\u003c/p>\n\u003cp>2 sticks unsalted butter, cut into 1-inch pieces\u003c/p>\n\u003cp>3/4 cup white sugar\u003c/p>\n\u003cp>3/4 cup dark brown sugar\u003c/p>\n\u003cp>2 cups all-purpose flour\u003c/p>\n\u003cp>1 1/4 teaspoons baking soda\u003c/p>\n\u003cp>1/2 teaspoon salt\u003c/p>\n\u003cp>2 large eggs\u003c/p>\n\u003cp>1 teaspoon almond extract or vanilla extract\u003c/p>\n\u003cp>Place oven rack in the middle position and preheat the oven to 325 degrees F. Butter a 10-inch Bundt pan well, then dust it with 3 tablespoons cocoa powder, knocking out the excess.\u003c/p>\n\u003cp>Heat the coffee, coffee liqueur and butter and the cup of cocoa powder in a medium saucepan over moderate heat, whisking until the butter is melted and all the ingredients are combined. Remove mixture from heat, then add white and brown sugars and whisk until dissolved, about 1 minute. Transfer the mixture to a large bowl and cool for about 5 minutes.\u003c/p>\n\u003cp>While the chocolate mixture cools, whisk together the flour, baking soda and salt in a bowl. In a separate bowl, whisk together the eggs with almond or vanilla extract, then stir into the cooled chocolate mixture until it's combined well. Fold in the flour mixture until all of the ingredients are combined. (It will take some elbow grease to combine the ingredients; the batter will be mostly smooth, but don't be alarmed if there are a few small lumps.)\u003c/p>\n\u003cp>Pour the batter into the Bundt pan and bake it until a toothpick or skewer inserted in the center comes out clean, 30 to 35 minutes. Watch the cake closely. It goes quickly from moist to overbaked.\u003c/p>\n\u003cp>Cool the cake completely in the pan for an hour. Loosen the cake from the pan using the tip of a small knife, then invert the rack over the pan and turn the cake out onto the rack. Cool the cake on the rack for another hour.\u003c/p>\n\u003cp>Dust the cake with powdered sugar.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"salad\">\u003c/a>Macerated Oranges, Medjool Dates And Grapes with Slivered Almonds\u003c/h3>\n\u003cp>\u003cem>Though I trembled at the thought of tinkering with a recipe by the iconic Italian cookbook writer Marcella Hazan, tinker I did. Her recipe for \u003c/em>\u003cem>Macerated Oranges and Grapes with Toasted Slivered Almonds from \u003c/em>The Classic Italian Cookbook\u003cem>, called for orange liqueur but I liked the lighter taste imparted by white wine. I also added \u003c/em>\u003cem>dates and nuts for color and texture.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_79043\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/liquorfruitsalad-2f3934598e1a4f34da197628ebed4cbec2f80d0c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/liquorfruitsalad-2f3934598e1a4f34da197628ebed4cbec2f80d0c-1024x767.jpg\" alt=\"Macerated Oranges, Medjool Dates And Grapes with Slivered Almonds. Photo: Laura B. Weiss/NPR\" width=\"1024\" height=\"767\" class=\"size-large wp-image-79043\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Macerated Oranges, Medjool Dates And Grapes with Slivered Almonds. Photo: Laura B. Weiss/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cp>4 navel oranges, peeled and cut into 1/2-inch slices\u003c/p>\n\u003cp>1 small bunch of grapes\u003c/p>\n\u003cp>6 Medjool dates, cut in half vertically, pitted then cut into quarters\u003c/p>\n\u003cp>Grated peel of 1 lemon\u003c/p>\n\u003cp>Juice of 1/2 lemon\u003c/p>\n\u003cp>1/4 cup white wine\u003c/p>\n\u003cp>1 teaspoon vanilla\u003c/p>\n\u003cp>2 tablespoons slivered almonds\u003c/p>\n\u003cp>With a sharp knife, cut off the ends of the oranges and peel them. Remove as much of the pith as possible, being careful not to cut into the flesh of the orange. Cut the orange in half, then into quarters. Cut the quarters into 1/2-inch slices.\u003c/p>\n\u003cp>Put the oranges, grapes and dates into a bowl. Using a zester or the finest teeth on a box grater, grate the lemon peel into the bowl. Add the lemon juice. Add the wine and the vanilla. Toss the fruit salad gently, cover it and place it in the refrigerator for at least an hour. When you're ready to serve the fruit, toss it again to distribute the juices and sprinkle the salad with the slivered almonds. The salad keeps in the refrigerator for up to a day.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"bacon\">\u003c/a>Beer-Candied Bacon With Thyme\u003c/h3>\n\u003cp>\u003cem>If you love candy and you love bacon, you'll love this bacon candy, which I adapted from a recipe from the \u003ca href=\"http://www.thekitchn.com/\">theKitchn\u003c/a> via the food blog \u003ca href=\"http://tideandthyme.com/\">Tide and Thyme\u003c/a>. The addition of thyme cuts the sweetness of the bacon and imparts a bit of adult polish. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_79044\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/liquorbacon-c29dd465a5893165e7a99e8c9fac67029840839a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/liquorbacon-c29dd465a5893165e7a99e8c9fac67029840839a-1024x767.jpg\" alt=\"Beer-Candied Bacon With Thyme. Photo: Laura B. Weiss/NPR\" width=\"1024\" height=\"767\" class=\"size-large wp-image-79044\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beer-Candied Bacon With Thyme. Photo: Laura B. Weiss/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003cem>\u003c/em>\u003c/p>\n\u003cp>1 cup brown sugar\u003c/p>\n\u003cp>1/4 cup dark beer\u003c/p>\n\u003cp>1/4 teaspoon mustard\u003c/p>\n\u003cp>Pinch cayenne\u003c/p>\n\u003cp>1/2 pound thick cut, high-quality bacon\u003c/p>\n\u003cp>1/2 teaspoon thyme\u003c/p>\n\u003cp>Preheat oven to 425 degrees F. Combine the brown sugar, beer, mustard and cayenne in a small bowl, whisking well to form a thin syrup. Set aside.\u003c/p>\n\u003cp>Line a rimmed baking sheet with aluminum foil. Place a wire cooling rack on top of the baking sheet. Place the pieces of bacon on top of the rack, with enough space between them so they don't overlap. Brush one side of each bacon strip with the beer syrup. Place the sheet in the oven and cook for 8 to10 minutes.\u003c/p>\n\u003cp>Remove the bacon from the oven, turn over the strips of bacon and brush them with the beer syrup. Return the bacon to the oven and cook it for another 8 to 10 minutes. Remove the bacon from the oven and sprinkle it with thyme. Repeat the process once or twice more, watching to make sure the bacon doesn't burn, until it's crispy and browned and you've used all of the glaze.\u003c/p>\n\u003cp>Remove the bacon to a wire rack to cool for at least 1 hour before serving.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"milkshake\">\u003c/a>Chocolate Mint Milkshake\u003c/h3>\n\u003cp>\u003cem>In this recipe, which is adapted from a drink called \"The Captain Reid's Milkshake\" in Warren Bobrow's \u003c/em>Apothecary Cocktails: Restorative Drinks from Yesterday and Today\u003cem>, mint liqueur and chocolate ice cream combine into a rich milkshake. This shake is thinner than the typical milkshake; if you prefer thicker shakes, reduce the amount of milk and adjust the mint liqueur to your taste. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_79045\" class=\"wp-caption aligncenter\" style=\"max-width: 768px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/liquormilkshake_custom-d179474970e7102b8e0ccf49f7f6e41cbe3cc4f2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/liquormilkshake_custom-d179474970e7102b8e0ccf49f7f6e41cbe3cc4f2-768x1024.jpg\" alt=\"Chocolate Mint Milkshake. Photo: Laura B. Weiss/NPR\" width=\"768\" height=\"1024\" class=\"size-large wp-image-79045\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate Mint Milkshake. Photo: Laura B. Weiss/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>2 ounces root beer, preferably craft-style\u003c/p>\n\u003cp>3/4 ounce mint liqueur\u003c/p>\n\u003cp>4 scoops rich, deep chocolate gelato or ice cream\u003c/p>\n\u003cp>4 ounces whole milk\u003c/p>\n\u003cp>1 tablespoon colored sprinkles for garnish\u003c/p>\n\u003cp>Pinch of fleur du sel\u003c/p>\n\u003cp>In a blender, blend all of the ingredients except the sprinkles and salt until smooth. Pour into glasses and top each serving with sprinkles and fleur du sel. \u003c/p>\n\u003ch3>About the Author\u003c/h3>\n\u003cp>Laura B. Weiss' work has appeared in numerous national publications, including \u003cem>The New York Times,\u003c/em> \u003ca href=\"http://www.saveur.com/article/Kitchen/History-New-England-Indian-Pudding\">Saveur\u003c/a>,\u003cem> Travel + Leisure, \u003c/em>and on the Food Network website. She's a contributor to \u003ca href=\"http://designwire.interiordesign.net/events/15485/young-chinese-designers-make-western-debut\">Interior Design\u003c/a>\u003cem>'s\u003c/em>\u003cem> \u003c/em>blog\u003cem> \u003c/em>and\u003cem> \u003c/em>was an editor for the \u003cem>Zagat Long Island Restaurant Guide\u003c/em> \u003cem>2009-2011. \u003c/em>Laura is the author of \u003ca href=\"http://www.amazon.com/Ice-Cream-Global-History-Reaktion/dp/1861897928\">Ice Cream: A Global History\u003c/a>. Follow Laura on Twitter, \u003ca href=\"https://twitter.com/Foodandthings\" target=\"_blank\">@foodandthings\u003c/a>. \u003c/p>\n\u003cp>[ad floatright]\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": "The typical green-themed cookie or cupcake is no match for these alcohol-infused treats. Celebrate with Kahlua cake, a mint-liqueur milkshake, wine-soaked fruit salad or beer-glazed bacon candy.",
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"description": "The typical green-themed cookie or cupcake is no match for these alcohol-infused treats. Celebrate with Kahlua cake, a mint-liqueur milkshake, wine-soaked fruit salad or beer-glazed bacon candy.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by Laura B. Weiss, \u003ca href=\"http://www.npr.org/2014/03/12/289084832/spirited-sweets-for-st-patricks-or-any-day\" target=\"_blank\">Kitchen Window for NPR Food\u003c/a> (3/12/2014)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#cake\">Chocolate Kahlua Bundt Cake\u003c/a>, \u003ca href=\"#salad\">Macerated Oranges, Medjool Dates And Grapes with Slivered Almonds\u003c/a>, \u003ca href=\"#bacon\">Beer-Candied Bacon With Thyme\u003c/a> and \u003ca href=\"#milkshake\">Chocolate Mint Milkshake\u003c/a>.\u003c/p>\n\u003cp>On Saint Patrick's Day, often the first order of business is to raise a glass to the Irish with a frosty mug of green beer. You might also savor a slice of Irish soda bread, rich with raisins and caraway seeds, or tuck into a hearty dish of corned beef and cabbage.\u003c/p>\n\u003cp>But when March 17 rolls around, don't neglect the desserts. You could certainly stick to traditional offerings like shamrock-shaped cookies and emerald-tinged cupcakes. But I tire quickly of all that blazing green. I prefer to punctuate a festive meal with alcohol-infused sweets, from a decadent chocolate Bundt cake to a creamy mint milkshake.\u003c/p>\n\u003cp>There's also a bowl of oranges, grapes and dates macerated in white wine, and baked bacon \"candy\" — crisp and mahogany-hued with a glaze of beer, brown sugar, mustard and thyme.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Nearly any sweet creation you can think of could get a boost from a splash of spirits. In baked goods, spirits impart not only flavor but also moisture that creates a sumptuous, tender crumb. Think brownies and cakes soused with beer, or cupcakes laced with gin.\u003c/p>\n\u003cp>Alcohol provides an adult upgrade to childhood ice cream favorites such as popsicles, sundaes and floats. Add some zing to a frozen blueberry pop with an injection of vodka, jazz up a hot fudge sundae with a splash of scotch, and pep up the retro root beer float with a dash of rum or vodka.\u003c/p>\n\u003cp>White and red wines marry beautifully with just about any fruit, from berries to bananas. On a cold wintry night, I'll happily sit down to a bowl of sliced pears poached in butter, honey, rum and a touch of cinnamon. Dare to be extravagant and top this dish off with a big scoop of vanilla ice cream.\u003c/p>\n\u003cp>Desserts made with alcohol date back to antiquity. In the ancient Roman cookbook \u003ca href=\"http://www.gutenberg.org/files/29728/29728-h/29728-h.htm\">\u003cem>Apicius\u003c/em>\u003c/a>, \"sweet wine was paired with fruits as a syrup and used to flavor cakes,\" says Lynn Oliver, editor of \u003ca href=\"http://www.foodtimeline.org/\">The Food Timeline\u003c/a>. During medieval times, liquor acted as a preservative in baked goods such as English fruitcake. In the U.S., the colonists used alcohol liberally when creating sweet dishes.\u003c/p>\n\u003cp>\"Brandy is all over the first American cookbook by Amelia Simmons,\" writes Michael Krondl, author of \u003cem>Sweet Invention\u003c/em>: \u003cem>A History of Dessert,\u003c/em> in an email. Then during Prohibition, liquored-up desserts largely fell out of favor. Recently, though, desserts made with spirits have experienced a revival, perhaps mirroring the recent cocktails renaissance.\u003c/p>\n\u003cp>Meanwhile, Europeans have long embraced the idea of alcohol as an essential dessert ingredient. In Italy, there's \u003ca href=\"http://tavolatalk.com/2013/panbriacone-italys-drunken-sweet-bread/#!\">the dome-shaped Italian sweet bread, panettone\u003c/a>, injected with sweet wine or rum. The French have small rum-soaked yeast cakes, \u003cem>baba au rhum,\u003c/em> which Krondl says were probably introduced to France by a Polish king. Then there's the decadent German \u003ca href=\"http://www.saveur.com/article/kitchen/saveur-100-black-forest-cake\">Black Forest cake\u003c/a>, constructed from layers of chocolate sponge cake, whipped cream, sour cherries and kirsch (cherry brandy).\u003c/p>\n\u003cp>So, does alcohol burn off when you cook or bake it? Not completely. But a cake likely retains more spirits than, say, a sauce does.\u003c/p>\n\u003cp>\"I would think that whatever alcohol is lost in baking is considerably less than what is lost when you boil or flame alcohol in cooking,\" writes Dorrie Greenspan, the author of \u003cem>Baking: From My Home to Yours\u003c/em>, in an email.\u003c/p>\n\u003cp>If you want the flavor of spirits but not the buzz, try extracts, which contain little or no alcohol. For recipes calling for light rum, for example, the flavorings company McCormick & Co. \u003ca href=\"http://www.mccormick.com/Spices-and-Flavors/Extracts-and-Food-Colors/Extracts/Imitation-Rum-Extract\">recommends substituting\u003c/a> 1/2 teaspoon of imitation rum per tablespoon of spirit.\u003c/p>\n\u003cp>Buzzed or not, these sweets are my standbys for St. Patrick's Day or any occasion that calls for a dramatic dessert.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"cake\">\u003c/a>Chocolate Kahlua Bundt Cake\u003c/h3>\n\u003cp>\u003cem>This cake, adapted from a 2005 \u003c/em>Gourmet\u003cem> recipe for Chocolate Whiskey Bundt Cake, is rich and delicious, and the coffee liqueur heightens the intensity of the chocolate. This cake improves in flavor if it's made at least a day ahead, and it can be stored in the refrigerator for up to 5 days. Bring the cake to room temperature before serving.\u003c/em>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_79042\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/liquorcake-ebe1ae4329d4446a4ca0327b79be2aaef47daa5d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/liquorcake-ebe1ae4329d4446a4ca0327b79be2aaef47daa5d-1024x767.jpg\" alt=\"Chocolate Kahlua Bundt Cake. Photo: Laura B. Weiss/NPR\" width=\"1024\" height=\"767\" class=\"size-large wp-image-79042\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate Kahlua Bundt Cake. Photo: Laura B. Weiss/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 10 to 12 servings\u003c/em>\u003c/p>\n\u003cp>1 cup unsweetened cocoa powder (not Dutch-process) plus 3 tablespoons for dusting the pan\u003c/p>\n\u003cp>1 3/4 cups brewed espresso or strong coffee\u003c/p>\n\u003cp>1/2 cup coffee-flavored liqueur, such as Kahlua\u003c/p>\n\u003cp>2 sticks unsalted butter, cut into 1-inch pieces\u003c/p>\n\u003cp>3/4 cup white sugar\u003c/p>\n\u003cp>3/4 cup dark brown sugar\u003c/p>\n\u003cp>2 cups all-purpose flour\u003c/p>\n\u003cp>1 1/4 teaspoons baking soda\u003c/p>\n\u003cp>1/2 teaspoon salt\u003c/p>\n\u003cp>2 large eggs\u003c/p>\n\u003cp>1 teaspoon almond extract or vanilla extract\u003c/p>\n\u003cp>Place oven rack in the middle position and preheat the oven to 325 degrees F. Butter a 10-inch Bundt pan well, then dust it with 3 tablespoons cocoa powder, knocking out the excess.\u003c/p>\n\u003cp>Heat the coffee, coffee liqueur and butter and the cup of cocoa powder in a medium saucepan over moderate heat, whisking until the butter is melted and all the ingredients are combined. Remove mixture from heat, then add white and brown sugars and whisk until dissolved, about 1 minute. Transfer the mixture to a large bowl and cool for about 5 minutes.\u003c/p>\n\u003cp>While the chocolate mixture cools, whisk together the flour, baking soda and salt in a bowl. In a separate bowl, whisk together the eggs with almond or vanilla extract, then stir into the cooled chocolate mixture until it's combined well. Fold in the flour mixture until all of the ingredients are combined. (It will take some elbow grease to combine the ingredients; the batter will be mostly smooth, but don't be alarmed if there are a few small lumps.)\u003c/p>\n\u003cp>Pour the batter into the Bundt pan and bake it until a toothpick or skewer inserted in the center comes out clean, 30 to 35 minutes. Watch the cake closely. It goes quickly from moist to overbaked.\u003c/p>\n\u003cp>Cool the cake completely in the pan for an hour. Loosen the cake from the pan using the tip of a small knife, then invert the rack over the pan and turn the cake out onto the rack. Cool the cake on the rack for another hour.\u003c/p>\n\u003cp>Dust the cake with powdered sugar.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"salad\">\u003c/a>Macerated Oranges, Medjool Dates And Grapes with Slivered Almonds\u003c/h3>\n\u003cp>\u003cem>Though I trembled at the thought of tinkering with a recipe by the iconic Italian cookbook writer Marcella Hazan, tinker I did. Her recipe for \u003c/em>\u003cem>Macerated Oranges and Grapes with Toasted Slivered Almonds from \u003c/em>The Classic Italian Cookbook\u003cem>, called for orange liqueur but I liked the lighter taste imparted by white wine. I also added \u003c/em>\u003cem>dates and nuts for color and texture.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_79043\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/liquorfruitsalad-2f3934598e1a4f34da197628ebed4cbec2f80d0c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/liquorfruitsalad-2f3934598e1a4f34da197628ebed4cbec2f80d0c-1024x767.jpg\" alt=\"Macerated Oranges, Medjool Dates And Grapes with Slivered Almonds. Photo: Laura B. Weiss/NPR\" width=\"1024\" height=\"767\" class=\"size-large wp-image-79043\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Macerated Oranges, Medjool Dates And Grapes with Slivered Almonds. Photo: Laura B. Weiss/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cp>4 navel oranges, peeled and cut into 1/2-inch slices\u003c/p>\n\u003cp>1 small bunch of grapes\u003c/p>\n\u003cp>6 Medjool dates, cut in half vertically, pitted then cut into quarters\u003c/p>\n\u003cp>Grated peel of 1 lemon\u003c/p>\n\u003cp>Juice of 1/2 lemon\u003c/p>\n\u003cp>1/4 cup white wine\u003c/p>\n\u003cp>1 teaspoon vanilla\u003c/p>\n\u003cp>2 tablespoons slivered almonds\u003c/p>\n\u003cp>With a sharp knife, cut off the ends of the oranges and peel them. Remove as much of the pith as possible, being careful not to cut into the flesh of the orange. Cut the orange in half, then into quarters. Cut the quarters into 1/2-inch slices.\u003c/p>\n\u003cp>Put the oranges, grapes and dates into a bowl. Using a zester or the finest teeth on a box grater, grate the lemon peel into the bowl. Add the lemon juice. Add the wine and the vanilla. Toss the fruit salad gently, cover it and place it in the refrigerator for at least an hour. When you're ready to serve the fruit, toss it again to distribute the juices and sprinkle the salad with the slivered almonds. The salad keeps in the refrigerator for up to a day.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"bacon\">\u003c/a>Beer-Candied Bacon With Thyme\u003c/h3>\n\u003cp>\u003cem>If you love candy and you love bacon, you'll love this bacon candy, which I adapted from a recipe from the \u003ca href=\"http://www.thekitchn.com/\">theKitchn\u003c/a> via the food blog \u003ca href=\"http://tideandthyme.com/\">Tide and Thyme\u003c/a>. The addition of thyme cuts the sweetness of the bacon and imparts a bit of adult polish. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_79044\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/liquorbacon-c29dd465a5893165e7a99e8c9fac67029840839a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/liquorbacon-c29dd465a5893165e7a99e8c9fac67029840839a-1024x767.jpg\" alt=\"Beer-Candied Bacon With Thyme. Photo: Laura B. Weiss/NPR\" width=\"1024\" height=\"767\" class=\"size-large wp-image-79044\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beer-Candied Bacon With Thyme. Photo: Laura B. Weiss/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003cem>\u003c/em>\u003c/p>\n\u003cp>1 cup brown sugar\u003c/p>\n\u003cp>1/4 cup dark beer\u003c/p>\n\u003cp>1/4 teaspoon mustard\u003c/p>\n\u003cp>Pinch cayenne\u003c/p>\n\u003cp>1/2 pound thick cut, high-quality bacon\u003c/p>\n\u003cp>1/2 teaspoon thyme\u003c/p>\n\u003cp>Preheat oven to 425 degrees F. Combine the brown sugar, beer, mustard and cayenne in a small bowl, whisking well to form a thin syrup. Set aside.\u003c/p>\n\u003cp>Line a rimmed baking sheet with aluminum foil. Place a wire cooling rack on top of the baking sheet. Place the pieces of bacon on top of the rack, with enough space between them so they don't overlap. Brush one side of each bacon strip with the beer syrup. Place the sheet in the oven and cook for 8 to10 minutes.\u003c/p>\n\u003cp>Remove the bacon from the oven, turn over the strips of bacon and brush them with the beer syrup. Return the bacon to the oven and cook it for another 8 to 10 minutes. Remove the bacon from the oven and sprinkle it with thyme. Repeat the process once or twice more, watching to make sure the bacon doesn't burn, until it's crispy and browned and you've used all of the glaze.\u003c/p>\n\u003cp>Remove the bacon to a wire rack to cool for at least 1 hour before serving.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"milkshake\">\u003c/a>Chocolate Mint Milkshake\u003c/h3>\n\u003cp>\u003cem>In this recipe, which is adapted from a drink called \"The Captain Reid's Milkshake\" in Warren Bobrow's \u003c/em>Apothecary Cocktails: Restorative Drinks from Yesterday and Today\u003cem>, mint liqueur and chocolate ice cream combine into a rich milkshake. This shake is thinner than the typical milkshake; if you prefer thicker shakes, reduce the amount of milk and adjust the mint liqueur to your taste. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_79045\" class=\"wp-caption aligncenter\" style=\"max-width: 768px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/liquormilkshake_custom-d179474970e7102b8e0ccf49f7f6e41cbe3cc4f2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/liquormilkshake_custom-d179474970e7102b8e0ccf49f7f6e41cbe3cc4f2-768x1024.jpg\" alt=\"Chocolate Mint Milkshake. Photo: Laura B. Weiss/NPR\" width=\"768\" height=\"1024\" class=\"size-large wp-image-79045\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate Mint Milkshake. Photo: Laura B. Weiss/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>2 ounces root beer, preferably craft-style\u003c/p>\n\u003cp>3/4 ounce mint liqueur\u003c/p>\n\u003cp>4 scoops rich, deep chocolate gelato or ice cream\u003c/p>\n\u003cp>4 ounces whole milk\u003c/p>\n\u003cp>1 tablespoon colored sprinkles for garnish\u003c/p>\n\u003cp>Pinch of fleur du sel\u003c/p>\n\u003cp>In a blender, blend all of the ingredients except the sprinkles and salt until smooth. Pour into glasses and top each serving with sprinkles and fleur du sel. \u003c/p>\n\u003ch3>About the Author\u003c/h3>\n\u003cp>Laura B. Weiss' work has appeared in numerous national publications, including \u003cem>The New York Times,\u003c/em> \u003ca href=\"http://www.saveur.com/article/Kitchen/History-New-England-Indian-Pudding\">Saveur\u003c/a>,\u003cem> Travel + Leisure, \u003c/em>and on the Food Network website. She's a contributor to \u003ca href=\"http://designwire.interiordesign.net/events/15485/young-chinese-designers-make-western-debut\">Interior Design\u003c/a>\u003cem>'s\u003c/em>\u003cem> \u003c/em>blog\u003cem> \u003c/em>and\u003cem> \u003c/em>was an editor for the \u003cem>Zagat Long Island Restaurant Guide\u003c/em> \u003cem>2009-2011. \u003c/em>Laura is the author of \u003ca href=\"http://www.amazon.com/Ice-Cream-Global-History-Reaktion/dp/1861897928\">Ice Cream: A Global History\u003c/a>. Follow Laura on Twitter, \u003ca href=\"https://twitter.com/Foodandthings\" target=\"_blank\">@foodandthings\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Fat Tuesday: The Many Different Doughnuts of Mardi Gras",
"title": "Fat Tuesday: The Many Different Doughnuts of Mardi Gras",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78636\" class=\"wp-caption aligncenter\" style=\"max-width: 1606px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutsmain_custom-f86530e52c1bce57498ff026f52c75ed0302f9f1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutsmain_custom-f86530e52c1bce57498ff026f52c75ed0302f9f1.jpg\" alt=\"A Mardi Gras treat fit for a king. Photo: Emily Hilliard/NPR\" width=\"1606\" height=\"980\" class=\"size-full wp-image-78636\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Mardi Gras treat fit for a king. Photo: Emily Hilliard/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Emily Hilliard, \u003ca href=\"http://www.npr.org/2014/02/26/282908382/fat-tuesday-the-many-different-doughnuts-of-mardi-gras\" target=\"_blank\">Kitchen Window at NPR Food\u003c/a> (2/26/2014)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#paczki\">Paczki\u003c/a>, \u003ca href=\"#fasnacht\">Fasnacht\u003c/a>, \u003ca href=\"#beignets\">Beignets\u003c/a> and \u003ca href=\"#cenci\">Cenci\u003c/a>.\u003c/p>\n\u003cp>The history of doughnuts is intrinsically linked to the celebration of Mardi Gras. \"Fat Tuesday\" — the Christian day of revelry and indulgence before the austere season of Lent — features dough deep-fried in fat as its main staple.\u003c/p>\n\u003cp>Among the first foods to be deep-fried were Roman \u003cem>scriblita\u003c/em>, a precursor to today's doughnuts and fritters. Originating in the medieval era, most Christian European traditions have developed a version of fried dough for Shrove Tuesday (another name for the day before Lent starts). The rich treats presented a way to use up all of the butter, sugar and fat in the house prior to the self-denying diets of Lent. Traditionally it was an opportunity for indulgence, a day when, once a year, communities would go through the labor-intensive and expensive process of deep-frying in order to partake in a luxurious treat.\u003c/p>\n\u003cp>In Poland and Polish communities in the United States, such as in the Midwest, Fat Tuesday is given another name — \"Paczki Day,\" referring to the dense yet puffy jelly-filled doughnuts enjoyed on the occasion. \u003ca href=\"http://www.americanfoodroots.com/features/polish-paczki-the-midwests-last-fling-before-lent/\">\u003cem>Paczki\u003c/em>\u003c/a> were traditionally filled with rose hip jam or a stewed plum concoction called \u003cem>powidla\u003c/em>, though today they often contain a variety of different jams and custards.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The history of colonization and immigration from the \"old world\" to the new can be traced through the evolution of doughnuts such as \u003cem>paczki\u003c/em>. These celebration foods were important, and were both preserved and altered as they interacted with new ingredients and other influences in their new homes\u003c/p>\n\u003cp>Portuguese \u003cem>malasadas\u003c/em>, also enjoyed on Shrove Tuesday, or \"Malasada Day,\" were another such confection. The raised doughnuts were brought to Hawaii by sugar plantation workers in the late 1800s. Though originally they had no holes or fillings, they have evolved there to include fillings with Hawaiian ingredients such as guava and coconut. They are also popular among Portuguese communities in New England.\u003c/p>\n\u003cp>The German take on pre-Lenten doughnuts are called \u003cem>fastnachts\u003c/em> (or \u003cem>fasnachts\u003c/em>), bearing the same name as the traditional Carnival celebration, which translates as \"fast night.\" The golden-brown yeasted treats, related to bismarks and berliners, are also found in Pennsylvania Dutch and Moravian enclaves in the United States. (In Maryland, the same doughnuts are called kinklings.) Traditional \u003cem>fastnachts\u003c/em> are fried in lard and, like \u003cem>malasadas,\u003c/em> do not have a hole or contain filling. The Pennsylvania Dutch version often includes mashed potatoes in the recipe, making a heartier and denser doughnut — something to stick to your ribs until the end of Lent.\u003c/p>\n\u003cp>Beignets are the most widely known Mardi Gras doughnut. The recipe for the light and eggy pillows of fried dough was brought to Louisiana when French Acadians were deported there in the 18th century. But there is another, lesser-known Carnival doughnut in New Orleans — \u003ca href=\"http://www.americanfoodroots.com/50-states/calas-and-beignets-both-in-new-orleans-to-party/\">calas\u003c/a>. Sweet, fried rice dumplings, calas originate from the West African enslaved people who were brought to the area in the late 1700s. The recipe was passed on among Catholic African-American families who served them at Mardi Gras and other celebrations, and they're making a comeback in New Orleans restaurants, where they're offered as both savory and sweet dishes.\u003c/p>\n\u003cp>Italy has two pre-Lenten fried confections: Both \u003cem>castagnoles\u003c/em>, fried cake puffs soaked in liqueur, and \u003cem>cenci\u003c/em> (also called \u003cem>frappe\u003c/em>), crispy strips of fried pastry similar to funnel cake, are enjoyed during \u003cem>Carnevale\u003c/em>.\u003c/p>\n\u003cp>As it goes with traditional recipes that have undergone many relocations, transitions and generations, there are many variations and not one definitive source for all of these varying Carnival delights. No matter which you chose, celebrate next Tuesday the way it's supposed to be — with a hearty helping of dough and fat.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"paczki\">\u003c/a>Paczki\u003c/h3>\n\u003cp>\u003cem>Polish paczki are dense yet puffy fruit-filled doughnuts that have become a Fat Tuesday mainstay in Polish communities across the United States. They're traditionally filled with rose hip jam or stewed plums, but you can use your favorite jam. This recipe is adapted from \u003c/em>Polish Heritage Cookery\u003cem> by Robert and Maria Stybel (Hippocrene, 2005).\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_78637\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutspaczki_custom-42eb4a41eddf1317c88322fab4bb0064dcde4c3a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutspaczki_custom-42eb4a41eddf1317c88322fab4bb0064dcde4c3a.jpg\" alt=\"Paczki. Photo: Emily Hilliard/NPR\" width=\"1536\" height=\"1023\" class=\"size-full wp-image-78637\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paczki. Photo: Emily Hilliard/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes approximately 2 dozen\u003c/em>\u003c/p>\n\u003cp>2 packets active dry yeast\u003c/p>\n\u003cp>1 cup whole milk, lukewarm\u003c/p>\n\u003cp>3 1/2 cups all-purpose flour, plus additional for rolling\u003c/p>\n\u003cp>1 tablespoon white sugar\u003c/p>\n\u003cp>8 large egg yolks\u003c/p>\n\u003cp>2/3 cup powdered sugar, plus more for dusting\u003c/p>\n\u003cp>1 teaspoon vanilla extract\u003c/p>\n\u003cp>3 tablespoons rum\u003c/p>\n\u003cp>1 stick salted butter, melted and lukewarm\u003c/p>\n\u003cp>Canola oil for frying (or lard for a more traditional paczki)\u003c/p>\n\u003cp>Jam for filling\u003c/p>\n\u003cp>In a medium bowl, dissolve yeast in lukewarm milk. Sift in 1 cup of the flour and the white sugar. Whisk together, cover and let stand in a warm place to let rise, 5 to 10 minutes.\u003c/p>\n\u003cp>Using a stand mixer, or whisk and large bowl, beat the egg yolks with powdered sugar and vanilla until fluffy. In a large bowl, sift remaining flour, add yeast mixture, egg mixture and rum.\u003c/p>\n\u003cp>Knead dough until it is smooth and glossy. Return to the bowl and mix in melted butter and continue to knead until dough no longer clings to the hands and bowl and air bubbles begin to appear.\u003c/p>\n\u003cp>Cover bowl with cloth and let rise in a warm place until doubled, about 1 hour. Punch dough down and let it rise again, about 45 minutes. Transfer dough to a floured surface, and roll out about 1/2-inch thick. With a biscuit cutter, cut into rounds. Place on a baking sheet covered with parchment paper and cover with a cloth while you heat the oil.\u003c/p>\n\u003cp>Pour oil into a deep, heavy saucepan with high sides, until about 3 inches deep. Bring to 360 to 375 degrees F over medium heat. Working in batches, fry paczki until puffed and golden brown, about 2 minutes on each side. Transfer to a paper towel-lined plate and let cool.\u003c/p>\n\u003cp>Once cool, insert a small hole into the side of the doughnut and fill with jam using a pastry bag. Dust with powdered sugar and eat fresh.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"fasnacht\">\u003c/a>Fasnacht (Or Fastnacht)\u003c/h3>\n\u003cp>\u003cem>Fastnachts are yeasted doughnuts of German descent that bear the same name as the traditional pre-Lenten celebration, which translates as \"fast night.\" They typically have no hole or filling and are dusted with powdered sugar. This recipe, like many Pennsylvania Dutch recipes for fasnacht, uses powdered sugar. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_78638\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutsfasnacht_enl-2e4a25232d0654a41291aacecc9cda63c12b4136.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutsfasnacht_enl-2e4a25232d0654a41291aacecc9cda63c12b4136.jpg\" alt=\"Fasnacht. Photo: Emily Hilliard/NPR\" width=\"1536\" height=\"1023\" class=\"size-full wp-image-78638\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fasnacht. Photo: Emily Hilliard/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes approximately 2 dozen\u003c/em>\u003c/p>\n\u003cp>1 packet active dry yeast\u003c/p>\n\u003cp>1/2 cup whole milk, lukewarm\u003c/p>\n\u003cp>1/2 cup sugar, plus a pinch\u003c/p>\n\u003cp>2 1/2 cups all-purpose flour\u003c/p>\n\u003cp>1/2 cup mashed potatoes\u003c/p>\n\u003cp>1/2 teaspoon salt\u003c/p>\n\u003cp>1 1/2 tablespoon unsalted butter, melted\u003c/p>\n\u003cp>1 large egg, beaten\u003c/p>\n\u003cp>Canola oil for frying (or traditionally, lard)\u003c/p>\n\u003cp>Powdered sugar, for dusting\u003c/p>\n\u003cp>In a medium bowl, sprinkle the yeast over the warm milk, add a pinch of sugar and whisk together. Set aside in a warm place to rise, 5 to 10 minutes.\u003c/p>\n\u003cp>In a large bowl or in the bowl of a stand mixer fitted with the dough hook, combine flour, mashed potatoes, 1/2 cup sugar and salt. Add the yeast mixture, butter and beaten egg. Mix together until combined.\u003c/p>\n\u003cp>Turn the dough out on a floured surface and knead until the dough is elastic and not sticky, about 3 to 4 minutes. Roll out dough about 1/2-inch thick and cut into squares (a round biscuit cutter is also OK, though squares are traditional).\u003c/p>\n\u003cp>Place the cut doughnuts on a floured cookie sheet, cover with a cloth, and let rise 30 to 40 minutes.\u003c/p>\n\u003cp>Meanwhile, in a deep, heavy saucepan with high sides, pour oil about 3 inches deep. Bring to 360-375 degrees F over medium heat. Working in batches, fry fasnacht until puffed and golden brown, about 2 minutes on each side. Transfer to a paper towel-lined plate and let cool.\u003c/p>\n\u003cp>Once cool, dust with powdered sugar and serve warm.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"beignets\">\u003c/a>Beignets\u003c/h3>\n\u003cp>\u003cem>Beignets are the classic pillowy, fried dough confections traditionally eaten at French Mardi Gras celebrations and now ubiquitous in Louisiana and other areas of the South. I recommend making the dough the night before so you can fry and eat them fresh first thing the next morning. This recipe is adapted from \u003ca href=\"http://whatscookingamerica.net/History/BeignetsHistory.htm\">What's Cooking America\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_78639\" class=\"wp-caption aligncenter\" style=\"max-width: 1539px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutsbeignets_custom-fa9cf533a0937def36e01073c658044821c6baef.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutsbeignets_custom-fa9cf533a0937def36e01073c658044821c6baef.jpg\" alt=\"Beignets. Photo: Emily Hilliard/NPR\" width=\"1539\" height=\"1022\" class=\"size-full wp-image-78639\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beignets. Photo: Emily Hilliard/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 18 to 24 beignets\u003c/em>\u003c/p>\n\u003cp>1 cup lukewarm water\u003c/p>\n\u003cp>3 teaspoons active dry yeast\u003c/p>\n\u003cp>1/4 cup white sugar, plus a pinch\u003c/p>\n\u003cp>4 cups all-purpose flour\u003c/p>\n\u003cp>1/2 teaspoon salt\u003c/p>\n\u003cp>1 large egg, beaten\u003c/p>\n\u003cp>2 tablespoons unsalted butter, softened\u003c/p>\n\u003cp>1/2 cup evaporated milk\u003c/p>\n\u003cp>Vegetable oil for deep-frying\u003c/p>\n\u003cp>Powdered sugar for dusting\u003c/p>\n\u003cp>In a medium bowl, place water, yeast and pinch of sugar. Whisk together and let sit to dissolve yeast, 5 to 10 minutes.\u003c/p>\n\u003cp>In a large bowl or bowl of a stand mixer fitted with the dough hook, combine flour, 1/4 cup sugar and salt.\u003c/p>\n\u003cp>Add yeast mixture and stir until incorporated. Add egg, butter and evaporated milk and mix until well combined and dough is smooth.\u003c/p>\n\u003cp>Remove dough from bowl and roll out onto a lightly oiled surface. Form dough into a ball and place in a lightly greased bowl. Cover with plastic wrap and refrigerate until chilled, 3 to 4 hours or overnight.\u003c/p>\n\u003cp>Once chilled, remove dough from the refrigerator and roll out on a lightly floured surface about 1/2-inch thick. Cut into squares and place on a baking sheet lined with parchment paper. Cover with a cloth and set aside while you heat the oil.\u003c/p>\n\u003cp>In a deep heavy saucepan with high sides, heat 3 inches of oil to 360-375 degrees F. Working in batches, fry the beignets for 2 minutes on each side, until puffed and golden brown. Using a wire skimmer or slotted spatula, transfer to a paper towel-lined plate to drain. Transfer to a baking sheet and let cool completely. Dust with powdered sugar and serve warm or at room temperature.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"cenci\">\u003c/a>Cenci\u003c/h3>\n\u003cp>\u003cem>Different from the other recipes featured here, Italian \u003c/em>cenci\u003cem> (literally, \"rags\") are strips of fried pastry that are said to have been made from leftover scraps of dough. They are known by different names across Italy and are akin to elephant ears or funnel cake in the United States. This recipe is adapted from \u003c/em>Cucina Povera: Tuscan Peasant Cooking\u003cem> by Pamela Sheldon Johns (Andrews McMeel, 2011).\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_78640\" class=\"wp-caption aligncenter\" style=\"max-width: 1592px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutscenci_custom-6cc92f7d6c3e1bc704dfbe4774e2016216e23c57.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutscenci_custom-6cc92f7d6c3e1bc704dfbe4774e2016216e23c57.jpg\" alt=\"Cenci. Photo: Emily Hilliard/NPR\" width=\"1592\" height=\"988\" class=\"size-full wp-image-78640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cenci. Photo: Emily Hilliard/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes about 3 dozen\u003c/em>\u003c/p>\n\u003cp>1/3 cup white sugar\u003c/p>\n\u003cp>4 large eggs\u003c/p>\n\u003cp>4 tablespoons unsalted butter, softened\u003c/p>\n\u003cp>1 cup sparkling water, dry white wine or vin santo\u003c/p>\n\u003cp>Grated zest of 1 lemon\u003c/p>\n\u003cp>Pinch of salt\u003c/p>\n\u003cp>3 cups all-purpose flour\u003c/p>\n\u003cp>Vegetable oil for deep-frying\u003c/p>\n\u003cp>Powdered sugar for dusting\u003c/p>\n\u003cp>In a large bowl or bowl of a stand mixer, combine the sugar, eggs and butter. Beat with a wooden spoon or stand mixer until creamy.\u003c/p>\n\u003cp>Stir in the sparkling water or wine, lemon zest and salt. Stir in the flour, blending until well-combined and dough is stiff, though sticky. Cover with plastic wrap and refrigerate for 1 hour.\u003c/p>\n\u003cp>On a lightly floured surface, roll the dough out to a thickness of 1/8 inch. Using a fluted pastry wheel, cut the dough into 1-by-3-inch strips. Make a cut down the center of each strip, leaving the ends attached.\u003c/p>\n\u003cp>In a deep heavy saucepan with high sides, heat 3 inches of oil to 360-375 degrees F. Working in batches, fry the pastry for 3 to 4 minutes, or until golden. Using a wire skimmer or slotted spatula, transfer to a paper towel-lined plate to drain. Transfer to a baking sheet and let cool completely.\u003c/p>\n\u003cp>Dust with powdered sugar and serve warm or at room temperature. \u003c/p>\n\u003chr>\n\u003ch3>About the Author\u003c/h3>\n\u003cp>Emily Hilliard is a folklorist and writer living in Washington, D.C. She writes the pie blog \u003ca href=\"http://www.nothinginthehouse.com/\">Nothing-in-the-House\u003c/a> and recently released the cookbook \u003ca href=\"http://www.etsy.com/listing/113875269/pie-a-hand-drawn-almanac\">PIE. A Hand Drawn Almanac\u003c/a> with illustrator \u003ca href=\"http://www.elizabethgraeber.com/\">Elizabeth Graeber\u003c/a>. Find more of Emily's work on \u003ca href=\"http://emilyehilliard.com/\">her website\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\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_78636\" class=\"wp-caption aligncenter\" style=\"max-width: 1606px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutsmain_custom-f86530e52c1bce57498ff026f52c75ed0302f9f1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutsmain_custom-f86530e52c1bce57498ff026f52c75ed0302f9f1.jpg\" alt=\"A Mardi Gras treat fit for a king. Photo: Emily Hilliard/NPR\" width=\"1606\" height=\"980\" class=\"size-full wp-image-78636\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Mardi Gras treat fit for a king. Photo: Emily Hilliard/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Emily Hilliard, \u003ca href=\"http://www.npr.org/2014/02/26/282908382/fat-tuesday-the-many-different-doughnuts-of-mardi-gras\" target=\"_blank\">Kitchen Window at NPR Food\u003c/a> (2/26/2014)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#paczki\">Paczki\u003c/a>, \u003ca href=\"#fasnacht\">Fasnacht\u003c/a>, \u003ca href=\"#beignets\">Beignets\u003c/a> and \u003ca href=\"#cenci\">Cenci\u003c/a>.\u003c/p>\n\u003cp>The history of doughnuts is intrinsically linked to the celebration of Mardi Gras. \"Fat Tuesday\" — the Christian day of revelry and indulgence before the austere season of Lent — features dough deep-fried in fat as its main staple.\u003c/p>\n\u003cp>Among the first foods to be deep-fried were Roman \u003cem>scriblita\u003c/em>, a precursor to today's doughnuts and fritters. Originating in the medieval era, most Christian European traditions have developed a version of fried dough for Shrove Tuesday (another name for the day before Lent starts). The rich treats presented a way to use up all of the butter, sugar and fat in the house prior to the self-denying diets of Lent. Traditionally it was an opportunity for indulgence, a day when, once a year, communities would go through the labor-intensive and expensive process of deep-frying in order to partake in a luxurious treat.\u003c/p>\n\u003cp>In Poland and Polish communities in the United States, such as in the Midwest, Fat Tuesday is given another name — \"Paczki Day,\" referring to the dense yet puffy jelly-filled doughnuts enjoyed on the occasion. \u003ca href=\"http://www.americanfoodroots.com/features/polish-paczki-the-midwests-last-fling-before-lent/\">\u003cem>Paczki\u003c/em>\u003c/a> were traditionally filled with rose hip jam or a stewed plum concoction called \u003cem>powidla\u003c/em>, though today they often contain a variety of different jams and custards.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The history of colonization and immigration from the \"old world\" to the new can be traced through the evolution of doughnuts such as \u003cem>paczki\u003c/em>. These celebration foods were important, and were both preserved and altered as they interacted with new ingredients and other influences in their new homes\u003c/p>\n\u003cp>Portuguese \u003cem>malasadas\u003c/em>, also enjoyed on Shrove Tuesday, or \"Malasada Day,\" were another such confection. The raised doughnuts were brought to Hawaii by sugar plantation workers in the late 1800s. Though originally they had no holes or fillings, they have evolved there to include fillings with Hawaiian ingredients such as guava and coconut. They are also popular among Portuguese communities in New England.\u003c/p>\n\u003cp>The German take on pre-Lenten doughnuts are called \u003cem>fastnachts\u003c/em> (or \u003cem>fasnachts\u003c/em>), bearing the same name as the traditional Carnival celebration, which translates as \"fast night.\" The golden-brown yeasted treats, related to bismarks and berliners, are also found in Pennsylvania Dutch and Moravian enclaves in the United States. (In Maryland, the same doughnuts are called kinklings.) Traditional \u003cem>fastnachts\u003c/em> are fried in lard and, like \u003cem>malasadas,\u003c/em> do not have a hole or contain filling. The Pennsylvania Dutch version often includes mashed potatoes in the recipe, making a heartier and denser doughnut — something to stick to your ribs until the end of Lent.\u003c/p>\n\u003cp>Beignets are the most widely known Mardi Gras doughnut. The recipe for the light and eggy pillows of fried dough was brought to Louisiana when French Acadians were deported there in the 18th century. But there is another, lesser-known Carnival doughnut in New Orleans — \u003ca href=\"http://www.americanfoodroots.com/50-states/calas-and-beignets-both-in-new-orleans-to-party/\">calas\u003c/a>. Sweet, fried rice dumplings, calas originate from the West African enslaved people who were brought to the area in the late 1700s. The recipe was passed on among Catholic African-American families who served them at Mardi Gras and other celebrations, and they're making a comeback in New Orleans restaurants, where they're offered as both savory and sweet dishes.\u003c/p>\n\u003cp>Italy has two pre-Lenten fried confections: Both \u003cem>castagnoles\u003c/em>, fried cake puffs soaked in liqueur, and \u003cem>cenci\u003c/em> (also called \u003cem>frappe\u003c/em>), crispy strips of fried pastry similar to funnel cake, are enjoyed during \u003cem>Carnevale\u003c/em>.\u003c/p>\n\u003cp>As it goes with traditional recipes that have undergone many relocations, transitions and generations, there are many variations and not one definitive source for all of these varying Carnival delights. No matter which you chose, celebrate next Tuesday the way it's supposed to be — with a hearty helping of dough and fat.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"paczki\">\u003c/a>Paczki\u003c/h3>\n\u003cp>\u003cem>Polish paczki are dense yet puffy fruit-filled doughnuts that have become a Fat Tuesday mainstay in Polish communities across the United States. They're traditionally filled with rose hip jam or stewed plums, but you can use your favorite jam. This recipe is adapted from \u003c/em>Polish Heritage Cookery\u003cem> by Robert and Maria Stybel (Hippocrene, 2005).\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_78637\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutspaczki_custom-42eb4a41eddf1317c88322fab4bb0064dcde4c3a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutspaczki_custom-42eb4a41eddf1317c88322fab4bb0064dcde4c3a.jpg\" alt=\"Paczki. Photo: Emily Hilliard/NPR\" width=\"1536\" height=\"1023\" class=\"size-full wp-image-78637\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paczki. Photo: Emily Hilliard/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes approximately 2 dozen\u003c/em>\u003c/p>\n\u003cp>2 packets active dry yeast\u003c/p>\n\u003cp>1 cup whole milk, lukewarm\u003c/p>\n\u003cp>3 1/2 cups all-purpose flour, plus additional for rolling\u003c/p>\n\u003cp>1 tablespoon white sugar\u003c/p>\n\u003cp>8 large egg yolks\u003c/p>\n\u003cp>2/3 cup powdered sugar, plus more for dusting\u003c/p>\n\u003cp>1 teaspoon vanilla extract\u003c/p>\n\u003cp>3 tablespoons rum\u003c/p>\n\u003cp>1 stick salted butter, melted and lukewarm\u003c/p>\n\u003cp>Canola oil for frying (or lard for a more traditional paczki)\u003c/p>\n\u003cp>Jam for filling\u003c/p>\n\u003cp>In a medium bowl, dissolve yeast in lukewarm milk. Sift in 1 cup of the flour and the white sugar. Whisk together, cover and let stand in a warm place to let rise, 5 to 10 minutes.\u003c/p>\n\u003cp>Using a stand mixer, or whisk and large bowl, beat the egg yolks with powdered sugar and vanilla until fluffy. In a large bowl, sift remaining flour, add yeast mixture, egg mixture and rum.\u003c/p>\n\u003cp>Knead dough until it is smooth and glossy. Return to the bowl and mix in melted butter and continue to knead until dough no longer clings to the hands and bowl and air bubbles begin to appear.\u003c/p>\n\u003cp>Cover bowl with cloth and let rise in a warm place until doubled, about 1 hour. Punch dough down and let it rise again, about 45 minutes. Transfer dough to a floured surface, and roll out about 1/2-inch thick. With a biscuit cutter, cut into rounds. Place on a baking sheet covered with parchment paper and cover with a cloth while you heat the oil.\u003c/p>\n\u003cp>Pour oil into a deep, heavy saucepan with high sides, until about 3 inches deep. Bring to 360 to 375 degrees F over medium heat. Working in batches, fry paczki until puffed and golden brown, about 2 minutes on each side. Transfer to a paper towel-lined plate and let cool.\u003c/p>\n\u003cp>Once cool, insert a small hole into the side of the doughnut and fill with jam using a pastry bag. Dust with powdered sugar and eat fresh.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"fasnacht\">\u003c/a>Fasnacht (Or Fastnacht)\u003c/h3>\n\u003cp>\u003cem>Fastnachts are yeasted doughnuts of German descent that bear the same name as the traditional pre-Lenten celebration, which translates as \"fast night.\" They typically have no hole or filling and are dusted with powdered sugar. This recipe, like many Pennsylvania Dutch recipes for fasnacht, uses powdered sugar. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_78638\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutsfasnacht_enl-2e4a25232d0654a41291aacecc9cda63c12b4136.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutsfasnacht_enl-2e4a25232d0654a41291aacecc9cda63c12b4136.jpg\" alt=\"Fasnacht. Photo: Emily Hilliard/NPR\" width=\"1536\" height=\"1023\" class=\"size-full wp-image-78638\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fasnacht. Photo: Emily Hilliard/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes approximately 2 dozen\u003c/em>\u003c/p>\n\u003cp>1 packet active dry yeast\u003c/p>\n\u003cp>1/2 cup whole milk, lukewarm\u003c/p>\n\u003cp>1/2 cup sugar, plus a pinch\u003c/p>\n\u003cp>2 1/2 cups all-purpose flour\u003c/p>\n\u003cp>1/2 cup mashed potatoes\u003c/p>\n\u003cp>1/2 teaspoon salt\u003c/p>\n\u003cp>1 1/2 tablespoon unsalted butter, melted\u003c/p>\n\u003cp>1 large egg, beaten\u003c/p>\n\u003cp>Canola oil for frying (or traditionally, lard)\u003c/p>\n\u003cp>Powdered sugar, for dusting\u003c/p>\n\u003cp>In a medium bowl, sprinkle the yeast over the warm milk, add a pinch of sugar and whisk together. Set aside in a warm place to rise, 5 to 10 minutes.\u003c/p>\n\u003cp>In a large bowl or in the bowl of a stand mixer fitted with the dough hook, combine flour, mashed potatoes, 1/2 cup sugar and salt. Add the yeast mixture, butter and beaten egg. Mix together until combined.\u003c/p>\n\u003cp>Turn the dough out on a floured surface and knead until the dough is elastic and not sticky, about 3 to 4 minutes. Roll out dough about 1/2-inch thick and cut into squares (a round biscuit cutter is also OK, though squares are traditional).\u003c/p>\n\u003cp>Place the cut doughnuts on a floured cookie sheet, cover with a cloth, and let rise 30 to 40 minutes.\u003c/p>\n\u003cp>Meanwhile, in a deep, heavy saucepan with high sides, pour oil about 3 inches deep. Bring to 360-375 degrees F over medium heat. Working in batches, fry fasnacht until puffed and golden brown, about 2 minutes on each side. Transfer to a paper towel-lined plate and let cool.\u003c/p>\n\u003cp>Once cool, dust with powdered sugar and serve warm.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"beignets\">\u003c/a>Beignets\u003c/h3>\n\u003cp>\u003cem>Beignets are the classic pillowy, fried dough confections traditionally eaten at French Mardi Gras celebrations and now ubiquitous in Louisiana and other areas of the South. I recommend making the dough the night before so you can fry and eat them fresh first thing the next morning. This recipe is adapted from \u003ca href=\"http://whatscookingamerica.net/History/BeignetsHistory.htm\">What's Cooking America\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_78639\" class=\"wp-caption aligncenter\" style=\"max-width: 1539px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutsbeignets_custom-fa9cf533a0937def36e01073c658044821c6baef.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutsbeignets_custom-fa9cf533a0937def36e01073c658044821c6baef.jpg\" alt=\"Beignets. Photo: Emily Hilliard/NPR\" width=\"1539\" height=\"1022\" class=\"size-full wp-image-78639\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beignets. Photo: Emily Hilliard/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 18 to 24 beignets\u003c/em>\u003c/p>\n\u003cp>1 cup lukewarm water\u003c/p>\n\u003cp>3 teaspoons active dry yeast\u003c/p>\n\u003cp>1/4 cup white sugar, plus a pinch\u003c/p>\n\u003cp>4 cups all-purpose flour\u003c/p>\n\u003cp>1/2 teaspoon salt\u003c/p>\n\u003cp>1 large egg, beaten\u003c/p>\n\u003cp>2 tablespoons unsalted butter, softened\u003c/p>\n\u003cp>1/2 cup evaporated milk\u003c/p>\n\u003cp>Vegetable oil for deep-frying\u003c/p>\n\u003cp>Powdered sugar for dusting\u003c/p>\n\u003cp>In a medium bowl, place water, yeast and pinch of sugar. Whisk together and let sit to dissolve yeast, 5 to 10 minutes.\u003c/p>\n\u003cp>In a large bowl or bowl of a stand mixer fitted with the dough hook, combine flour, 1/4 cup sugar and salt.\u003c/p>\n\u003cp>Add yeast mixture and stir until incorporated. Add egg, butter and evaporated milk and mix until well combined and dough is smooth.\u003c/p>\n\u003cp>Remove dough from bowl and roll out onto a lightly oiled surface. Form dough into a ball and place in a lightly greased bowl. Cover with plastic wrap and refrigerate until chilled, 3 to 4 hours or overnight.\u003c/p>\n\u003cp>Once chilled, remove dough from the refrigerator and roll out on a lightly floured surface about 1/2-inch thick. Cut into squares and place on a baking sheet lined with parchment paper. Cover with a cloth and set aside while you heat the oil.\u003c/p>\n\u003cp>In a deep heavy saucepan with high sides, heat 3 inches of oil to 360-375 degrees F. Working in batches, fry the beignets for 2 minutes on each side, until puffed and golden brown. Using a wire skimmer or slotted spatula, transfer to a paper towel-lined plate to drain. Transfer to a baking sheet and let cool completely. Dust with powdered sugar and serve warm or at room temperature.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"cenci\">\u003c/a>Cenci\u003c/h3>\n\u003cp>\u003cem>Different from the other recipes featured here, Italian \u003c/em>cenci\u003cem> (literally, \"rags\") are strips of fried pastry that are said to have been made from leftover scraps of dough. They are known by different names across Italy and are akin to elephant ears or funnel cake in the United States. This recipe is adapted from \u003c/em>Cucina Povera: Tuscan Peasant Cooking\u003cem> by Pamela Sheldon Johns (Andrews McMeel, 2011).\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_78640\" class=\"wp-caption aligncenter\" style=\"max-width: 1592px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutscenci_custom-6cc92f7d6c3e1bc704dfbe4774e2016216e23c57.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/doughnutscenci_custom-6cc92f7d6c3e1bc704dfbe4774e2016216e23c57.jpg\" alt=\"Cenci. Photo: Emily Hilliard/NPR\" width=\"1592\" height=\"988\" class=\"size-full wp-image-78640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cenci. Photo: Emily Hilliard/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes about 3 dozen\u003c/em>\u003c/p>\n\u003cp>1/3 cup white sugar\u003c/p>\n\u003cp>4 large eggs\u003c/p>\n\u003cp>4 tablespoons unsalted butter, softened\u003c/p>\n\u003cp>1 cup sparkling water, dry white wine or vin santo\u003c/p>\n\u003cp>Grated zest of 1 lemon\u003c/p>\n\u003cp>Pinch of salt\u003c/p>\n\u003cp>3 cups all-purpose flour\u003c/p>\n\u003cp>Vegetable oil for deep-frying\u003c/p>\n\u003cp>Powdered sugar for dusting\u003c/p>\n\u003cp>In a large bowl or bowl of a stand mixer, combine the sugar, eggs and butter. Beat with a wooden spoon or stand mixer until creamy.\u003c/p>\n\u003cp>Stir in the sparkling water or wine, lemon zest and salt. Stir in the flour, blending until well-combined and dough is stiff, though sticky. Cover with plastic wrap and refrigerate for 1 hour.\u003c/p>\n\u003cp>On a lightly floured surface, roll the dough out to a thickness of 1/8 inch. Using a fluted pastry wheel, cut the dough into 1-by-3-inch strips. Make a cut down the center of each strip, leaving the ends attached.\u003c/p>\n\u003cp>In a deep heavy saucepan with high sides, heat 3 inches of oil to 360-375 degrees F. Working in batches, fry the pastry for 3 to 4 minutes, or until golden. Using a wire skimmer or slotted spatula, transfer to a paper towel-lined plate to drain. Transfer to a baking sheet and let cool completely.\u003c/p>\n\u003cp>Dust with powdered sugar and serve warm or at room temperature. \u003c/p>\n\u003chr>\n\u003ch3>About the Author\u003c/h3>\n\u003cp>Emily Hilliard is a folklorist and writer living in Washington, D.C. She writes the pie blog \u003ca href=\"http://www.nothinginthehouse.com/\">Nothing-in-the-House\u003c/a> and recently released the cookbook \u003ca href=\"http://www.etsy.com/listing/113875269/pie-a-hand-drawn-almanac\">PIE. A Hand Drawn Almanac\u003c/a> with illustrator \u003ca href=\"http://www.elizabethgraeber.com/\">Elizabeth Graeber\u003c/a>. Find more of Emily's work on \u003ca href=\"http://emilyehilliard.com/\">her website\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Get Your Beignets Ready for Mardi Gras",
"title": "Get Your Beignets Ready for Mardi Gras",
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"content": "\u003cfigure id=\"attachment_78532\" class=\"wp-caption aligncenter\" style=\"max-width: 2386px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet10.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet10.gif\" alt=\"Finished beignets. Photo: Stephanie Rosenbaum\" width=\"2386\" height=\"1634\" class=\"size-full wp-image-78532\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Finished beignets. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Mardi Gras, or Fat Tuesday--the last day of revelry and indulgence before the Catholic observance of Lent--falls on \u003cdel datetime=\"2016-02-09T22:32:47+00:00\">March 4\u003c/del> February 9 this year (2016), but cities from New Orleans to Venice to Rio de Janeiro are already getting the party started, with all manner of celebrations going on. \u003c/p>\n\u003cp>Lent is typically observed with austerity and sobriety, with Catholics tasked with following a spare, meatless diet in the 40 days preceding Easter. Between Epiphany and Lent, however, comes \u003cem>carnevale\u003c/em>, or carnival, a celebration of the flesh that often culminates in fanciful masked balls and fantastically costumed parades, with roots in pre-Christian folk customs. San Francisco's own dance-happy \u003ca href=\"http://carnavalsanfrancisco.org/\">Carnaval\u003c/a> parade is typically held in late May, a more flesh-friendly time for dancing down Mission Street in little more than giant feathers and a strategically placed sequin or two. \u003c/p>\n\u003cp>Although Mardi Gras parties happen throughout Europe, Greece, the Caribbean, Mexico, and South and Central America, the holiday is most closely associated with the culture, food, and music of New Orleans. While the purple-gold-and-green-glazed \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/22/king-friday-three-kings-cake/\">king cake\u003c/a> is a staple for the holiday, there's no denying that the puffy yeast-raised doughnuts known as beignets--in all their freshly fried, powdered-sugar glory--are a delight of Big Easy proportions every day. \u003c/p>\n\u003cp>You can find them on brunch and/or dinner menus at many Southern-themed restaurants in San Francisco and Oakland, including \u003ca href=\"http://www.boxingroom.com\">Boxing Room\u003c/a> in Hayes Valley, \u003ca href=\"http://www.frenchsoulfood.com\">Brenda's Soul Food\u003c/a> in the Tenderloin (which makes both sweet and savory versions), \u003ca href=\"http://www.theelitecafe.com\">the Elite Cafe\u003c/a> in Pacific Heights, \u003ca href=\"http://www.justforyoucafe.com\">Just for You Cafe\u003c/a> in Potrero's Dogpatch neighborhood, \u003ca href=\"http://www.bistroboudin.com\">Bistro Boudin\u003c/a> at Fisherman's Wharf, \u003ca href=\"http://www.1300fillmore.com\">1300 on Fillmore\u003c/a> in the Western Addition, \u003ca href=\"http://www.picanrestaurant.com\">Pican\u003c/a> in Uptown Oakland and \u003ca href=\"http://www.brownsugarkitchen.com\">Brown Sugar Kitchen\u003c/a> in West Oakland. You'll even find orange-blossom beignets on the dessert menu at the Basque restaurant \u003ca href=\"http://www.piperade.com/\">Piperade\u003c/a>, near Telegraph Hill. \u003c/p>\n\u003cp>But the best beignet is the freshest beignet, and for that, nothing beats making your own. The dough is a simple yeast dough that's mixed up in minutes, then left to rise for an hour. Cut into squares and dropped into hot oil, the dough swells into golden brown puffs almost instantly, ready for dusting in powdered sugar. Serve with a steaming cup of cafe au lait, and \u003cem>laissez les bons temps roulez!\u003c/em>\u003c/p>\n\u003ch3>Beignets\u003c/h3>\n\u003cp>\u003cem>Recipe adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0983859590/kqedorg-20\">World of Doughnuts: More than 50 Delectable Recipes from Around the Globe\u003c/a>, by Stephanie Rosenbaum.\u003c/em> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You can play around with the flavorings of these beignets as you wish. Instead of vanilla, try a tablespoon of orange flower water, found in Middle Eastern groceries, or 1/2 teaspoon freshly grated nutmeg. \u003c/p>\n\u003cp>\u003cem>Makes about 14 beignets\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_78528\" class=\"wp-caption aligncenter\" style=\"max-width: 2216px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet1.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet1.gif\" alt=\"Beignet ingredients. Photo: Stephanie Rosenbaum\" width=\"2216\" height=\"1794\" class=\"size-full wp-image-78528\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beignet ingredients. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 tsp active dry yeast, dissolved in 1 tbsp warm water\u003c/li>\n\u003cli>2 1/4 cups all-purpose flour\u003c/li>\n\u003cli>1/4 cup sugar\u003c/li>\n\u003cli>3/4 tsp salt\u003c/li>\n\u003cli>1/2 cup milk\u003c/li>\n\u003cli>3 tbsp butter\u003c/li>\n\u003cli>1 egg, beaten\u003c/li>\n\u003cli>1/2 vanilla bean, split, or 2 tsp vanilla extract\u003c/li>\n\u003cli>Vegetable oil for frying\u003c/li>\n\u003cli>Powdered sugar for dusting\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. In a small saucepan, heat milk and butter until milk is hot but not boiling and butter is melted. If using vanilla bean, scrape seeds into milk with the tip of a knife. Set aside.\u003c/p>\n\u003cp>2. In a large bowl, whisk flour, sugar, and salt together. Pour in hot milk and stir into a clumpy dough. Add egg, yeast, and vanilla extract if using. Stir well, then knead gently a few times to make a rough dough. Cover with a towel and set aside in a warm place for 1 hour, until doubled in bulk. \u003c/p>\n\u003cfigure id=\"attachment_78529\" class=\"wp-caption aligncenter\" style=\"max-width: 2270px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet5.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet5.gif\" alt=\"Squares of dough ready to fry. Photo: Stephanie Rosenbaum\" width=\"2270\" height=\"1678\" class=\"size-full wp-image-78529\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Squares of dough ready to fry. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>3. Pat dough into a rectangle about 1/2-inch thick. Cut into roughly even squares, about 2\"x 2\". Spread out a baking sheet, cover with towel and return to warm place to rise for another 15-20 minutes. \u003c/p>\n\u003cp>4. While beignets are rising, heat the oil. Fill a wide, heavy saucepan or Dutch oven with oil to a depth of about 4 inches. Heat over medium-high heat to 365ºF, checking frequently with an instant-read digital thermometer. \u003c/p>\n\u003cfigure id=\"attachment_78530\" class=\"wp-caption aligncenter\" style=\"max-width: 2560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet6.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet6.gif\" alt=\"Beignets frying. Photo: Stephanie Roseumbaum\" width=\"2560\" height=\"1920\" class=\"size-full wp-image-78530\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beignets frying. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>5. When oil is hot, reduce heat to medium and add beignets in batches, about 4 to 6 at a time depending on the size of your pan. The beignets will sink, then float to the top. Fry for about 60 to 90 seconds, until golden brown, then flip over to fry the other side. When both sides are golden, remove to a cooling rack. Fry remaining beignets.\u003c/p>\n\u003cfigure id=\"attachment_78531\" class=\"wp-caption aligncenter\" style=\"max-width: 2560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet9.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet9.gif\" alt=\"Almost done and ready for powdered sugar. Photo: Stephanie Rosenbaum\" width=\"2560\" height=\"1920\" class=\"size-full wp-image-78531\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Almost done and ready for powdered sugar. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>6. Transfer beignets to a serving plate. Using a fine-mesh strainer, shake powdered sugar over beignets to coat. Serve immediately--beignets are best when still warm. \u003c/p>\n\n",
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"excerpt": "It's Mardi Gras season, a perfect time to enjoy New Orleans-style beignets. Find out which Bay Area restaurants are offering these tasty doughnuts, and try Stephanie Rosenbaum's easy recipe for making fresh beignets at home. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78532\" class=\"wp-caption aligncenter\" style=\"max-width: 2386px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet10.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet10.gif\" alt=\"Finished beignets. Photo: Stephanie Rosenbaum\" width=\"2386\" height=\"1634\" class=\"size-full wp-image-78532\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Finished beignets. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Mardi Gras, or Fat Tuesday--the last day of revelry and indulgence before the Catholic observance of Lent--falls on \u003cdel datetime=\"2016-02-09T22:32:47+00:00\">March 4\u003c/del> February 9 this year (2016), but cities from New Orleans to Venice to Rio de Janeiro are already getting the party started, with all manner of celebrations going on. \u003c/p>\n\u003cp>Lent is typically observed with austerity and sobriety, with Catholics tasked with following a spare, meatless diet in the 40 days preceding Easter. Between Epiphany and Lent, however, comes \u003cem>carnevale\u003c/em>, or carnival, a celebration of the flesh that often culminates in fanciful masked balls and fantastically costumed parades, with roots in pre-Christian folk customs. San Francisco's own dance-happy \u003ca href=\"http://carnavalsanfrancisco.org/\">Carnaval\u003c/a> parade is typically held in late May, a more flesh-friendly time for dancing down Mission Street in little more than giant feathers and a strategically placed sequin or two. \u003c/p>\n\u003cp>Although Mardi Gras parties happen throughout Europe, Greece, the Caribbean, Mexico, and South and Central America, the holiday is most closely associated with the culture, food, and music of New Orleans. While the purple-gold-and-green-glazed \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/22/king-friday-three-kings-cake/\">king cake\u003c/a> is a staple for the holiday, there's no denying that the puffy yeast-raised doughnuts known as beignets--in all their freshly fried, powdered-sugar glory--are a delight of Big Easy proportions every day. \u003c/p>\n\u003cp>You can find them on brunch and/or dinner menus at many Southern-themed restaurants in San Francisco and Oakland, including \u003ca href=\"http://www.boxingroom.com\">Boxing Room\u003c/a> in Hayes Valley, \u003ca href=\"http://www.frenchsoulfood.com\">Brenda's Soul Food\u003c/a> in the Tenderloin (which makes both sweet and savory versions), \u003ca href=\"http://www.theelitecafe.com\">the Elite Cafe\u003c/a> in Pacific Heights, \u003ca href=\"http://www.justforyoucafe.com\">Just for You Cafe\u003c/a> in Potrero's Dogpatch neighborhood, \u003ca href=\"http://www.bistroboudin.com\">Bistro Boudin\u003c/a> at Fisherman's Wharf, \u003ca href=\"http://www.1300fillmore.com\">1300 on Fillmore\u003c/a> in the Western Addition, \u003ca href=\"http://www.picanrestaurant.com\">Pican\u003c/a> in Uptown Oakland and \u003ca href=\"http://www.brownsugarkitchen.com\">Brown Sugar Kitchen\u003c/a> in West Oakland. You'll even find orange-blossom beignets on the dessert menu at the Basque restaurant \u003ca href=\"http://www.piperade.com/\">Piperade\u003c/a>, near Telegraph Hill. \u003c/p>\n\u003cp>But the best beignet is the freshest beignet, and for that, nothing beats making your own. The dough is a simple yeast dough that's mixed up in minutes, then left to rise for an hour. Cut into squares and dropped into hot oil, the dough swells into golden brown puffs almost instantly, ready for dusting in powdered sugar. Serve with a steaming cup of cafe au lait, and \u003cem>laissez les bons temps roulez!\u003c/em>\u003c/p>\n\u003ch3>Beignets\u003c/h3>\n\u003cp>\u003cem>Recipe adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0983859590/kqedorg-20\">World of Doughnuts: More than 50 Delectable Recipes from Around the Globe\u003c/a>, by Stephanie Rosenbaum.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You can play around with the flavorings of these beignets as you wish. Instead of vanilla, try a tablespoon of orange flower water, found in Middle Eastern groceries, or 1/2 teaspoon freshly grated nutmeg. \u003c/p>\n\u003cp>\u003cem>Makes about 14 beignets\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_78528\" class=\"wp-caption aligncenter\" style=\"max-width: 2216px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet1.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet1.gif\" alt=\"Beignet ingredients. Photo: Stephanie Rosenbaum\" width=\"2216\" height=\"1794\" class=\"size-full wp-image-78528\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beignet ingredients. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 tsp active dry yeast, dissolved in 1 tbsp warm water\u003c/li>\n\u003cli>2 1/4 cups all-purpose flour\u003c/li>\n\u003cli>1/4 cup sugar\u003c/li>\n\u003cli>3/4 tsp salt\u003c/li>\n\u003cli>1/2 cup milk\u003c/li>\n\u003cli>3 tbsp butter\u003c/li>\n\u003cli>1 egg, beaten\u003c/li>\n\u003cli>1/2 vanilla bean, split, or 2 tsp vanilla extract\u003c/li>\n\u003cli>Vegetable oil for frying\u003c/li>\n\u003cli>Powdered sugar for dusting\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. In a small saucepan, heat milk and butter until milk is hot but not boiling and butter is melted. If using vanilla bean, scrape seeds into milk with the tip of a knife. Set aside.\u003c/p>\n\u003cp>2. In a large bowl, whisk flour, sugar, and salt together. Pour in hot milk and stir into a clumpy dough. Add egg, yeast, and vanilla extract if using. Stir well, then knead gently a few times to make a rough dough. Cover with a towel and set aside in a warm place for 1 hour, until doubled in bulk. \u003c/p>\n\u003cfigure id=\"attachment_78529\" class=\"wp-caption aligncenter\" style=\"max-width: 2270px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet5.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet5.gif\" alt=\"Squares of dough ready to fry. Photo: Stephanie Rosenbaum\" width=\"2270\" height=\"1678\" class=\"size-full wp-image-78529\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Squares of dough ready to fry. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>3. Pat dough into a rectangle about 1/2-inch thick. Cut into roughly even squares, about 2\"x 2\". Spread out a baking sheet, cover with towel and return to warm place to rise for another 15-20 minutes. \u003c/p>\n\u003cp>4. While beignets are rising, heat the oil. Fill a wide, heavy saucepan or Dutch oven with oil to a depth of about 4 inches. Heat over medium-high heat to 365ºF, checking frequently with an instant-read digital thermometer. \u003c/p>\n\u003cfigure id=\"attachment_78530\" class=\"wp-caption aligncenter\" style=\"max-width: 2560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet6.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet6.gif\" alt=\"Beignets frying. Photo: Stephanie Roseumbaum\" width=\"2560\" height=\"1920\" class=\"size-full wp-image-78530\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beignets frying. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>5. When oil is hot, reduce heat to medium and add beignets in batches, about 4 to 6 at a time depending on the size of your pan. The beignets will sink, then float to the top. Fry for about 60 to 90 seconds, until golden brown, then flip over to fry the other side. When both sides are golden, remove to a cooling rack. Fry remaining beignets.\u003c/p>\n\u003cfigure id=\"attachment_78531\" class=\"wp-caption aligncenter\" style=\"max-width: 2560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet9.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet9.gif\" alt=\"Almost done and ready for powdered sugar. Photo: Stephanie Rosenbaum\" width=\"2560\" height=\"1920\" class=\"size-full wp-image-78531\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Almost done and ready for powdered sugar. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>6. Transfer beignets to a serving plate. Using a fine-mesh strainer, shake powdered sugar over beignets to coat. Serve immediately--beignets are best when still warm. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Valentine Hearts That Are Meant To Be Broken",
"title": "Valentine Hearts That Are Meant To Be Broken",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78226\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/valentine-s-overall-1_enl-84b3950b7ec257b4c02a274f1d4d238ddb899c2a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/valentine-s-overall-1_enl-84b3950b7ec257b4c02a274f1d4d238ddb899c2a-1024x686.jpg\" alt=\"An assortment of marbled Valentine's cookies. (T. Susan Chang/NPR)\" width=\"1024\" height=\"686\" class=\"size-large wp-image-78226\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An assortment of marbled Valentine's cookies. (T. Susan Chang/NPR)\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/10593559/t-susan-chang\" target=\"_blank\">T. Susan Chang\u003c/a>, \u003ca href=\"http://www.npr.org/2014/02/12/275356369/valentine-hearts-that-are-meant-to-be-broken\" target=\"_blank\">Kitchen Window at NPR Food\u003c/a> (2/12/2014)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#gingerbread\">Thin Crisp Gingerbread Cookies\u003c/a>, \u003ca href=\"#shortbread\">Shortbread Hearts\u003c/a> and \u003ca href=\"#icing\">Royal Icing\u003c/a>.\u003c/p>\n\u003cp>In first grade, my heart was stolen by Mark, who sat next to me and had an advanced phonics book (which I also craved). Then there were Peter, Eddie, Raja and Michael. These serial crushes continued right on up through my early 20s, at a rate of approximately three a year. Boys. I fell for their incipient mustaches, their bad attitudes and foul mouths, their poor poetry and bass guitars, their careless humor. I saw their swagger for what it was, but I loved it anyway.\u003c/p>\n\u003cp>When you're a kid, conversation hearts, waxy chocolates and powdery-smelling carnations are the currency of Valentine's Day. (That and a broken heart or two.) But a few years ago, my young daughter and I started a new tradition — one a whole lot tastier, and not dependent on the fickle affection of boys. We started baking gingerbread Valentine hearts — magnificent, ephemeral delights we learned to decorate from a book (Julia Usher's \u003cem>Cookie Swap\u003c/em>).\u003c/p>\n\u003cp>Now Valentine's brings happy afternoons in the kitchen while the late-winter sun slants in, illuminating the dots and paisleys of our edible treasures. We marble the wet icing with toothpicks or darning needles and stud them with dragées and luster dust. We brush-embroider lines of icing into flower petals with a sheared-off old paintbox brush. We labor over every cookie, just as if it weren't going to vanish in two bites.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As we work, I surreptitiously watch my 7-year-old, so like me in so many ways, for symptoms of the romantic affliction, for signs that a Hunter or Oscar or Elijah has made away with her heart. I never say a word, but I look for sighs, for the chin tilted on the palm, the little face staring out the window — telltale evidence of mooning.\u003c/p>\n\u003cp>But Zoe's brow is furrowed in concentration as she wields the toothpick, the craft brush, the parchment cone. Beneath her hands psychedelic patterns bloom, and when she sighs, it's a sigh of satisfaction. \"Look how beautiful, Mama!\" Then, more pragmatically, \"When can we eat them?\"\u003c/p>\n\u003cp>My daughter's face is the face of a future heartbreaker — I see it all written there, in the cheekbones, and there, in the limpid eyes. But for now, she's just a kid. I can no more protect her from the storms and sunlight of romance than I can protect these Valentine hearts from being devoured on the spot and left in a million crumbs. Nor do I want to, for hearts are made to be filled and broken, mended and made new again.\u003c/p>\n\u003cp>After we finish, I regard the hearts, in all their jeweled splendor, for one long moment. Really, they're too beautiful to eat. But then I do anyway, snapping each brittle heart in half, letting the ginger sting my tongue. A flash of spice and a moment's pleasure, and it's gone. Only the memories, more sweet than bitter, remain.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"gingerbread\">\u003c/a>Thin Crisp Gingerbread Cookies\u003c/h3>\n\u003cp>\u003cem>These cookies, from Cook's Illustrated's \u003c/em>The New Best Recipe\u003cem> (America's Test Kitchen, 2004) yield a waferlike, not-too-sweet ginger snap that makes a perfect canvas for your icing masterpieces. And they can be made with either a food processor or an electric mixer.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_78228\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/marbling_enl-8c947602b11b0e97e3ee3dbff8230f0396ed266b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/marbling_enl-8c947602b11b0e97e3ee3dbff8230f0396ed266b-1024x682.jpg\" alt=\"Marbled royal icing on gingerbread. (T. Susan Chang/NPR)\" width=\"1024\" height=\"682\" class=\"size-large wp-image-78228\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marbled royal icing on gingerbread. (T. Susan Chang/NPR)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes approximately 5 dozen cookies\u003c/em>\u003c/p>\n\u003cp>3 cups unbleached all-purpose flour\u003c/p>\n\u003cp>3/4 cup packed dark brown sugar\u003c/p>\n\u003cp>3/4 teaspoon baking soda\u003c/p>\n\u003cp>1 tablespoon ground cinnamon\u003c/p>\n\u003cp>1 tablespoon ground ginger\u003c/p>\n\u003cp>1/2 teaspoon ground cloves\u003c/p>\n\u003cp>1/2 teaspoon salt\u003c/p>\n\u003cp>12 tablespoons (1 1/2 sticks) unsalted butter, softened but still cool, cut into 12 pieces\u003c/p>\n\u003cp>3/4 cup light or dark molasses\u003c/p>\n\u003cp>2 tablespoons milk\u003c/p>\n\u003cp>In a food processor, process the flour, brown sugar, baking soda, cinnamon, ginger, cloves and salt until combined, about 10 seconds. Scatter the butter pieces over the flour mixture and process until the mixture is sandy and resembles very fine meal about 15 seconds.\u003c/p>\n\u003cp>With the machine running, gradually add the molasses and milk; process until the dough is evenly moistened and forms a soft mass, about 10 seconds.\u003c/p>\n\u003cp>Alternatively, with an electric mixer, stir together the flour, brown sugar, baking soda, cinnamon, ginger, cloves and salt at low speed until combined, about 30 seconds. Stop the mixer and add the butter pieces; mix at medium-low speed until the mixture is sandy and resembles fine meal, about 1 1/2 minutes. Reduce the speed to low and, with the mixer running, gradually add the molasses and milk; mix until the dough is evenly moistened, about 20 seconds. Increase the speed to medium and mix until thoroughly combined, about 10 seconds.\u003c/p>\n\u003cp>Scrape the dough onto a work surface; divide it in quarters. Working with one portion at a time, roll the dough 1/8-inch thick between 2 large sheets of parchment paper. Leaving the dough sandwiched between the parchment, stack the dough on a baking sheet and freeze until firm, 15 to 20 minutes. (Alternatively, refrigerate the dough for 2 hours or overnight.)\u003c/p>\n\u003cp>Adjust the oven racks to the upper and lower-middle positions and heat the oven to 350 degrees. Line 2 baking sheets with parchment paper or spray them with nonstick cooking spray.\u003c/p>\n\u003cp>Remove 1 dough sheet from the freezer; place on the work surface. Peel off the top parchment sheet and gently lay it back in place. Flip the dough over; peel off and discard the second parchment sheet. Cut the dough into 2- to 3-inch gingerbread cookies, transferring the shapes to the prepared baking sheets with a wide metal spatula and spacing them 3/4 inch apart; set the scraps aside. Repeat with the remaining dough until the baking sheets are full.\u003c/p>\n\u003cp>Bake the cookies until set in the centers and the dough barely retains an imprint when touched very gently with a fingertip, 10 to 15 minutes, rotating the baking sheets front to back and switching positions top to bottom halfway through the baking time. Do not overbake. Cool the cookies on the sheets 2 minutes, then remove the cookies with a wide metal spatula to a wire rack; cool to room temperature.\u003c/p>\n\u003cp>Gather the scraps; repeat the rolling, cutting and baking steps. Once the cookies have cooled (which will happen quickly, as they're so thin), ice them.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"shortbread\">\u003c/a>Shortbread Hearts\u003c/h3>\n\u003cp>\u003cem>These are liberally adapted from a recipe in Sheila Lukins and Julee Rosso's venerable \u003c/em>The Silver Palate\u003cem> (Workman, 1982). They freeze well but are quite brittle, so work gently when you're icing.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_78229\" class=\"wp-caption aligncenter\" style=\"max-width: 745px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/shortbread-hearts_custom-cd8d10ede49186338412b60b8ee2b7b5a54eb244.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/shortbread-hearts_custom-cd8d10ede49186338412b60b8ee2b7b5a54eb244-745x1024.jpg\" alt=\"Shortbread Hearts. (T. Susan Chang/NPR)\" width=\"745\" height=\"1024\" class=\"size-large wp-image-78229\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shortbread Hearts. (T. Susan Chang/NPR)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 2 dozen cookies\u003c/em>\u003c/p>\n\u003cp>1/2 pound (2 sticks) unsalted butter\u003c/p>\n\u003cp>2/3 cup confectioner's sugar\u003c/p>\n\u003cp>2 cups unbleached all-purpose flour, sifted\u003c/p>\n\u003cp>1/2 teaspoon salt\u003c/p>\n\u003cp>1/2 teaspoon vanilla\u003c/p>\n\u003cp>In a stand mixer fitted with the paddle attachment, cream butter and confectioner's sugar together until light. Sift flour and salt together and add to the creamed mixture. Add vanilla and blend thoroughly.\u003c/p>\n\u003cp>Scrape the dough onto a floured work surface, divide in half, and flatten into disks about 1/2-inch thick. Wrap in plastic and set in the freezer until slightly firm (but not rock hard), about 5 to10 minutes.\u003c/p>\n\u003cp>Roll the dough out to slightly less than 1/4-inch thick. Cut out cookies with a 2 1/2- to 3-inch heart-shaped cookie cutter. Place on parchment-paper-lined baking sheet.\u003c/p>\n\u003cp>Preheat oven to 325 degrees. While the oven's heating, set the cookies someplace cold — either the refrigerator — or outside, if you don't have room and the air temperature outside is cooler. Bake the cookies for 10 to 12 minutes or until just cooked through — they needn't be colored or browned. Cool on a rack.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"icing\">\u003c/a>Royal Icing\u003c/h3>\n\u003cp>\u003cem>This basic royal icing from \u003c/em>Cookie Swap\u003cem> by Julia Usher (Gibbs Smith, 2009) has been my standby for years. I've used both raw egg whites (saved in the freezer after making ice cream or \u003ca href=\"http://www.npr.org/2011/03/30/134953739/the-other-half-of-the-egg\">other yolk-intensive projects\u003c/a>\u003c/em>\u003cem>) and meringue powder, which is widely available at craft stores and baking supply sites. I think the raw whites may taste a little better, but the meringue powder has the advantages of being pasteurized and easy to work with.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_78227\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/valentine-s-overall-3_custom-5df80ae57fd74800f4c2e8d7f24449967d0322f3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/valentine-s-overall-3_custom-5df80ae57fd74800f4c2e8d7f24449967d0322f3-1024x667.jpg\" alt=\"An assortment of iced gingerbread cookies for Valentine's Day. (T. Susan Chang/NPR)\" width=\"1024\" height=\"667\" class=\"size-large wp-image-78227\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An assortment of iced gingerbread cookies for Valentine's Day. (T. Susan Chang/NPR)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes about 4 1/2 cups\u003c/em>\u003c/p>\n\u003cp>2 pounds powdered sugar\u003c/p>\n\u003cp>1/2 teaspoon cream of tartar\u003c/p>\n\u003cp>About 11 tablespoons pasteurized whites (or 5 large egg whites)\u003c/p>\n\u003cp>Flavoring to taste\u003c/p>\n\u003cp>Soft gel food coloring, to desired shade (for example, Chefmaster Liqua-Gel)\u003c/p>\n\u003cp>Mix the powdered sugar and cream of tartar together in the bowl of an electric mixer. Stir in the egg whites by hand to moisten the sugar. Fit the electric mixer with a whip attachment and beat the mixture on low speed to evenly distribute the egg whites. Turn the mixer to medium-high speed and continue to beat about 2 minutes, until the icing is silky and very white. (The icing will lighten and thicken as you beat it.)\u003c/p>\n\u003cp>Beat in flavoring and/or food coloring, if desired. Mix well and thin with water\u003cstrong> \u003c/strong>to desired consistency before using.\u003c/p>\n\u003cp>\u003cstrong>Marbling\u003c/strong>\u003c/p>\n\u003cp>Extensive instructions, with photos, can be found at Julia Usher's excellent website, \u003ca href=\"http://cookieconnection.juliausher.com/\">Cookie Connection\u003c/a>. There you can find guidance on beadwork, piping, stenciling and flooding, along with photo galleries of cookies much more beautiful than mine. My own instructions, given here, are just a sketch to get you started.\u003c/p>\n\u003cp>You'll need 3 different colors of icing, thinned to the consistency of Elmer's Glue or slightly thicker. (That works out to about 2 to 3 tablespoons of water per cup of icing; add drop by drop as you get close. You can thicken the icing back up with confectioner's sugar.) Put one color in an open tub and the other two in parchment paper cones or piping bags with a small round pastry tip. Or, if you want maximum color combinations, divide your three colors so that you have a tub and a piping bag for each color.\u003c/p>\n\u003cp>Coat the whole cookie with one color of icing, spreading carefully but quickly with the back of a craft paintbrush.\u003c/p>\n\u003cp>Pipe lines or dots of contrasting color icing onto the wet topcoat. Drag a toothpick or darning needle straight across the lines, reversing direction when you reach the cookie's edge, to create a marbled effect. For miniature hearts, drag your needle through dots.\u003c/p>\n\u003cp>\u003cstrong>Brush Embroidery\u003c/strong>\u003c/p>\n\u003cp>Topcoat the cookie with icing in whatever color you like and let dry, preferably overnight.\u003c/p>\n\u003cp>For the brush embroidery, you'll need a thicker, slightly pasty consistency of icing (thinned with about 1 to 2 tablespoons of water per cup of icing). Once you've got the consistency to your satisfaction, fill a parchment paper cone or piping bag fitted with a small round tip with the icing.\u003c/p>\n\u003cp>Pipe curved petal outlines onto the cookie. Dampen a very small paintbrush (preferably square-tipped) and blot the excess water from the tip. Brush the icing toward the center of the petal to create a delicate shaded effect; finish by piping small dots at the center or in the background as desired. \u003c/p>\n\u003chr>\n\u003ch3>About The Author\u003c/h3>\n\u003cp>T. Susan Chang regularly reviews cookbooks for \u003cem>The Boston Globe,\u003c/em> NPR.org and the cookbook-indexing website \u003ca href=\"http://www.eatyourbooks.com/\">Eat Your Books\u003c/a>. She's the author of \u003ca href=\"http://www.amazon.com/Spoonful-Promises-Stories-Recipes-Well-Tempered/dp/0762772506/ref=sr_1_1?ie=UTF8&s=books&qid=1303827445&sr=8-1\">A Spoonful of Promises: Recipes and Stories From a Well-Tempered Table\u003c/a> and has just released the \u003ca href=\"http://itunes.apple.com/us/app/cookshelf-cookbook-rating/id638554845?mt=8\">CookShelf cookbook-rating app\u003c/a>, which is available on iPhone, iPad and Android devices. For more information, visit her blog, \u003ca href=\"http://tsusanchang.wordpress.com/\">Cookbooks for Dinner\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\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": "These edible treasures would be too pretty to eat — if they weren't so delicious. Bake a batch of gingerbread or shortbread hearts, bedeck them with royal icing — and if it suits your mood, break them in half before devouring them.",
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"description": "These edible treasures would be too pretty to eat — if they weren't so delicious. Bake a batch of gingerbread or shortbread hearts, bedeck them with royal icing — and if it suits your mood, break them in half before devouring them.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78226\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/valentine-s-overall-1_enl-84b3950b7ec257b4c02a274f1d4d238ddb899c2a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/valentine-s-overall-1_enl-84b3950b7ec257b4c02a274f1d4d238ddb899c2a-1024x686.jpg\" alt=\"An assortment of marbled Valentine's cookies. (T. Susan Chang/NPR)\" width=\"1024\" height=\"686\" class=\"size-large wp-image-78226\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An assortment of marbled Valentine's cookies. (T. Susan Chang/NPR)\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/10593559/t-susan-chang\" target=\"_blank\">T. Susan Chang\u003c/a>, \u003ca href=\"http://www.npr.org/2014/02/12/275356369/valentine-hearts-that-are-meant-to-be-broken\" target=\"_blank\">Kitchen Window at NPR Food\u003c/a> (2/12/2014)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#gingerbread\">Thin Crisp Gingerbread Cookies\u003c/a>, \u003ca href=\"#shortbread\">Shortbread Hearts\u003c/a> and \u003ca href=\"#icing\">Royal Icing\u003c/a>.\u003c/p>\n\u003cp>In first grade, my heart was stolen by Mark, who sat next to me and had an advanced phonics book (which I also craved). Then there were Peter, Eddie, Raja and Michael. These serial crushes continued right on up through my early 20s, at a rate of approximately three a year. Boys. I fell for their incipient mustaches, their bad attitudes and foul mouths, their poor poetry and bass guitars, their careless humor. I saw their swagger for what it was, but I loved it anyway.\u003c/p>\n\u003cp>When you're a kid, conversation hearts, waxy chocolates and powdery-smelling carnations are the currency of Valentine's Day. (That and a broken heart or two.) But a few years ago, my young daughter and I started a new tradition — one a whole lot tastier, and not dependent on the fickle affection of boys. We started baking gingerbread Valentine hearts — magnificent, ephemeral delights we learned to decorate from a book (Julia Usher's \u003cem>Cookie Swap\u003c/em>).\u003c/p>\n\u003cp>Now Valentine's brings happy afternoons in the kitchen while the late-winter sun slants in, illuminating the dots and paisleys of our edible treasures. We marble the wet icing with toothpicks or darning needles and stud them with dragées and luster dust. We brush-embroider lines of icing into flower petals with a sheared-off old paintbox brush. We labor over every cookie, just as if it weren't going to vanish in two bites.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As we work, I surreptitiously watch my 7-year-old, so like me in so many ways, for symptoms of the romantic affliction, for signs that a Hunter or Oscar or Elijah has made away with her heart. I never say a word, but I look for sighs, for the chin tilted on the palm, the little face staring out the window — telltale evidence of mooning.\u003c/p>\n\u003cp>But Zoe's brow is furrowed in concentration as she wields the toothpick, the craft brush, the parchment cone. Beneath her hands psychedelic patterns bloom, and when she sighs, it's a sigh of satisfaction. \"Look how beautiful, Mama!\" Then, more pragmatically, \"When can we eat them?\"\u003c/p>\n\u003cp>My daughter's face is the face of a future heartbreaker — I see it all written there, in the cheekbones, and there, in the limpid eyes. But for now, she's just a kid. I can no more protect her from the storms and sunlight of romance than I can protect these Valentine hearts from being devoured on the spot and left in a million crumbs. Nor do I want to, for hearts are made to be filled and broken, mended and made new again.\u003c/p>\n\u003cp>After we finish, I regard the hearts, in all their jeweled splendor, for one long moment. Really, they're too beautiful to eat. But then I do anyway, snapping each brittle heart in half, letting the ginger sting my tongue. A flash of spice and a moment's pleasure, and it's gone. Only the memories, more sweet than bitter, remain.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"gingerbread\">\u003c/a>Thin Crisp Gingerbread Cookies\u003c/h3>\n\u003cp>\u003cem>These cookies, from Cook's Illustrated's \u003c/em>The New Best Recipe\u003cem> (America's Test Kitchen, 2004) yield a waferlike, not-too-sweet ginger snap that makes a perfect canvas for your icing masterpieces. And they can be made with either a food processor or an electric mixer.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_78228\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/marbling_enl-8c947602b11b0e97e3ee3dbff8230f0396ed266b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/marbling_enl-8c947602b11b0e97e3ee3dbff8230f0396ed266b-1024x682.jpg\" alt=\"Marbled royal icing on gingerbread. (T. Susan Chang/NPR)\" width=\"1024\" height=\"682\" class=\"size-large wp-image-78228\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marbled royal icing on gingerbread. (T. Susan Chang/NPR)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes approximately 5 dozen cookies\u003c/em>\u003c/p>\n\u003cp>3 cups unbleached all-purpose flour\u003c/p>\n\u003cp>3/4 cup packed dark brown sugar\u003c/p>\n\u003cp>3/4 teaspoon baking soda\u003c/p>\n\u003cp>1 tablespoon ground cinnamon\u003c/p>\n\u003cp>1 tablespoon ground ginger\u003c/p>\n\u003cp>1/2 teaspoon ground cloves\u003c/p>\n\u003cp>1/2 teaspoon salt\u003c/p>\n\u003cp>12 tablespoons (1 1/2 sticks) unsalted butter, softened but still cool, cut into 12 pieces\u003c/p>\n\u003cp>3/4 cup light or dark molasses\u003c/p>\n\u003cp>2 tablespoons milk\u003c/p>\n\u003cp>In a food processor, process the flour, brown sugar, baking soda, cinnamon, ginger, cloves and salt until combined, about 10 seconds. Scatter the butter pieces over the flour mixture and process until the mixture is sandy and resembles very fine meal about 15 seconds.\u003c/p>\n\u003cp>With the machine running, gradually add the molasses and milk; process until the dough is evenly moistened and forms a soft mass, about 10 seconds.\u003c/p>\n\u003cp>Alternatively, with an electric mixer, stir together the flour, brown sugar, baking soda, cinnamon, ginger, cloves and salt at low speed until combined, about 30 seconds. Stop the mixer and add the butter pieces; mix at medium-low speed until the mixture is sandy and resembles fine meal, about 1 1/2 minutes. Reduce the speed to low and, with the mixer running, gradually add the molasses and milk; mix until the dough is evenly moistened, about 20 seconds. Increase the speed to medium and mix until thoroughly combined, about 10 seconds.\u003c/p>\n\u003cp>Scrape the dough onto a work surface; divide it in quarters. Working with one portion at a time, roll the dough 1/8-inch thick between 2 large sheets of parchment paper. Leaving the dough sandwiched between the parchment, stack the dough on a baking sheet and freeze until firm, 15 to 20 minutes. (Alternatively, refrigerate the dough for 2 hours or overnight.)\u003c/p>\n\u003cp>Adjust the oven racks to the upper and lower-middle positions and heat the oven to 350 degrees. Line 2 baking sheets with parchment paper or spray them with nonstick cooking spray.\u003c/p>\n\u003cp>Remove 1 dough sheet from the freezer; place on the work surface. Peel off the top parchment sheet and gently lay it back in place. Flip the dough over; peel off and discard the second parchment sheet. Cut the dough into 2- to 3-inch gingerbread cookies, transferring the shapes to the prepared baking sheets with a wide metal spatula and spacing them 3/4 inch apart; set the scraps aside. Repeat with the remaining dough until the baking sheets are full.\u003c/p>\n\u003cp>Bake the cookies until set in the centers and the dough barely retains an imprint when touched very gently with a fingertip, 10 to 15 minutes, rotating the baking sheets front to back and switching positions top to bottom halfway through the baking time. Do not overbake. Cool the cookies on the sheets 2 minutes, then remove the cookies with a wide metal spatula to a wire rack; cool to room temperature.\u003c/p>\n\u003cp>Gather the scraps; repeat the rolling, cutting and baking steps. Once the cookies have cooled (which will happen quickly, as they're so thin), ice them.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"shortbread\">\u003c/a>Shortbread Hearts\u003c/h3>\n\u003cp>\u003cem>These are liberally adapted from a recipe in Sheila Lukins and Julee Rosso's venerable \u003c/em>The Silver Palate\u003cem> (Workman, 1982). They freeze well but are quite brittle, so work gently when you're icing.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_78229\" class=\"wp-caption aligncenter\" style=\"max-width: 745px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/shortbread-hearts_custom-cd8d10ede49186338412b60b8ee2b7b5a54eb244.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/shortbread-hearts_custom-cd8d10ede49186338412b60b8ee2b7b5a54eb244-745x1024.jpg\" alt=\"Shortbread Hearts. (T. Susan Chang/NPR)\" width=\"745\" height=\"1024\" class=\"size-large wp-image-78229\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shortbread Hearts. (T. Susan Chang/NPR)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 2 dozen cookies\u003c/em>\u003c/p>\n\u003cp>1/2 pound (2 sticks) unsalted butter\u003c/p>\n\u003cp>2/3 cup confectioner's sugar\u003c/p>\n\u003cp>2 cups unbleached all-purpose flour, sifted\u003c/p>\n\u003cp>1/2 teaspoon salt\u003c/p>\n\u003cp>1/2 teaspoon vanilla\u003c/p>\n\u003cp>In a stand mixer fitted with the paddle attachment, cream butter and confectioner's sugar together until light. Sift flour and salt together and add to the creamed mixture. Add vanilla and blend thoroughly.\u003c/p>\n\u003cp>Scrape the dough onto a floured work surface, divide in half, and flatten into disks about 1/2-inch thick. Wrap in plastic and set in the freezer until slightly firm (but not rock hard), about 5 to10 minutes.\u003c/p>\n\u003cp>Roll the dough out to slightly less than 1/4-inch thick. Cut out cookies with a 2 1/2- to 3-inch heart-shaped cookie cutter. Place on parchment-paper-lined baking sheet.\u003c/p>\n\u003cp>Preheat oven to 325 degrees. While the oven's heating, set the cookies someplace cold — either the refrigerator — or outside, if you don't have room and the air temperature outside is cooler. Bake the cookies for 10 to 12 minutes or until just cooked through — they needn't be colored or browned. Cool on a rack.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"icing\">\u003c/a>Royal Icing\u003c/h3>\n\u003cp>\u003cem>This basic royal icing from \u003c/em>Cookie Swap\u003cem> by Julia Usher (Gibbs Smith, 2009) has been my standby for years. I've used both raw egg whites (saved in the freezer after making ice cream or \u003ca href=\"http://www.npr.org/2011/03/30/134953739/the-other-half-of-the-egg\">other yolk-intensive projects\u003c/a>\u003c/em>\u003cem>) and meringue powder, which is widely available at craft stores and baking supply sites. I think the raw whites may taste a little better, but the meringue powder has the advantages of being pasteurized and easy to work with.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_78227\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/valentine-s-overall-3_custom-5df80ae57fd74800f4c2e8d7f24449967d0322f3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/valentine-s-overall-3_custom-5df80ae57fd74800f4c2e8d7f24449967d0322f3-1024x667.jpg\" alt=\"An assortment of iced gingerbread cookies for Valentine's Day. (T. Susan Chang/NPR)\" width=\"1024\" height=\"667\" class=\"size-large wp-image-78227\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An assortment of iced gingerbread cookies for Valentine's Day. (T. Susan Chang/NPR)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes about 4 1/2 cups\u003c/em>\u003c/p>\n\u003cp>2 pounds powdered sugar\u003c/p>\n\u003cp>1/2 teaspoon cream of tartar\u003c/p>\n\u003cp>About 11 tablespoons pasteurized whites (or 5 large egg whites)\u003c/p>\n\u003cp>Flavoring to taste\u003c/p>\n\u003cp>Soft gel food coloring, to desired shade (for example, Chefmaster Liqua-Gel)\u003c/p>\n\u003cp>Mix the powdered sugar and cream of tartar together in the bowl of an electric mixer. Stir in the egg whites by hand to moisten the sugar. Fit the electric mixer with a whip attachment and beat the mixture on low speed to evenly distribute the egg whites. Turn the mixer to medium-high speed and continue to beat about 2 minutes, until the icing is silky and very white. (The icing will lighten and thicken as you beat it.)\u003c/p>\n\u003cp>Beat in flavoring and/or food coloring, if desired. Mix well and thin with water\u003cstrong> \u003c/strong>to desired consistency before using.\u003c/p>\n\u003cp>\u003cstrong>Marbling\u003c/strong>\u003c/p>\n\u003cp>Extensive instructions, with photos, can be found at Julia Usher's excellent website, \u003ca href=\"http://cookieconnection.juliausher.com/\">Cookie Connection\u003c/a>. There you can find guidance on beadwork, piping, stenciling and flooding, along with photo galleries of cookies much more beautiful than mine. My own instructions, given here, are just a sketch to get you started.\u003c/p>\n\u003cp>You'll need 3 different colors of icing, thinned to the consistency of Elmer's Glue or slightly thicker. (That works out to about 2 to 3 tablespoons of water per cup of icing; add drop by drop as you get close. You can thicken the icing back up with confectioner's sugar.) Put one color in an open tub and the other two in parchment paper cones or piping bags with a small round pastry tip. Or, if you want maximum color combinations, divide your three colors so that you have a tub and a piping bag for each color.\u003c/p>\n\u003cp>Coat the whole cookie with one color of icing, spreading carefully but quickly with the back of a craft paintbrush.\u003c/p>\n\u003cp>Pipe lines or dots of contrasting color icing onto the wet topcoat. Drag a toothpick or darning needle straight across the lines, reversing direction when you reach the cookie's edge, to create a marbled effect. For miniature hearts, drag your needle through dots.\u003c/p>\n\u003cp>\u003cstrong>Brush Embroidery\u003c/strong>\u003c/p>\n\u003cp>Topcoat the cookie with icing in whatever color you like and let dry, preferably overnight.\u003c/p>\n\u003cp>For the brush embroidery, you'll need a thicker, slightly pasty consistency of icing (thinned with about 1 to 2 tablespoons of water per cup of icing). Once you've got the consistency to your satisfaction, fill a parchment paper cone or piping bag fitted with a small round tip with the icing.\u003c/p>\n\u003cp>Pipe curved petal outlines onto the cookie. Dampen a very small paintbrush (preferably square-tipped) and blot the excess water from the tip. Brush the icing toward the center of the petal to create a delicate shaded effect; finish by piping small dots at the center or in the background as desired. \u003c/p>\n\u003chr>\n\u003ch3>About The Author\u003c/h3>\n\u003cp>T. Susan Chang regularly reviews cookbooks for \u003cem>The Boston Globe,\u003c/em> NPR.org and the cookbook-indexing website \u003ca href=\"http://www.eatyourbooks.com/\">Eat Your Books\u003c/a>. She's the author of \u003ca href=\"http://www.amazon.com/Spoonful-Promises-Stories-Recipes-Well-Tempered/dp/0762772506/ref=sr_1_1?ie=UTF8&s=books&qid=1303827445&sr=8-1\">A Spoonful of Promises: Recipes and Stories From a Well-Tempered Table\u003c/a> and has just released the \u003ca href=\"http://itunes.apple.com/us/app/cookshelf-cookbook-rating/id638554845?mt=8\">CookShelf cookbook-rating app\u003c/a>, which is available on iPhone, iPad and Android devices. For more information, visit her blog, \u003ca href=\"http://tsusanchang.wordpress.com/\">Cookbooks for Dinner\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Valentine's (Wine and Cocktails) with Greg and Shelley Lindgren",
"title": "Valentine's (Wine and Cocktails) with Greg and Shelley Lindgren",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78081\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Shelley_Greg1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Shelley_Greg1000.jpg\" alt=\" Shelley and Greg Lindgren. Photo courtesy of the Lindgrens\" width=\"1000\" height=\"750\" class=\"size-full wp-image-78081\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shelley and Greg Lindgren. Photo courtesy of the Lindgrens\u003c/figcaption>\u003c/figure>\n\u003cp>This is the sweet story of Greg and \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/15/qa-with-shelley-lindgren-wine-director-restaurateur-author/\">Shelley Lindgren\u003c/a>. He is co-owner of some of the top craft cocktail bars in the city (\u003ca href=\"http://www.ryesf.com/\" target=\"_blank\">Rye\u003c/a>, \u003ca href=\"http://www.15romolo.com/\" target=\"_blank\">15 Romolo\u003c/a>, \u003ca href=\"http://www.rosewoodbar.com/\" target=\"_blank\">Rosewood Bar\u003c/a>), as well as co-owner of the craft cocktail catering company in the city, \u003ca href=\"http://www.ryeontheroad.com/\">Rye on the Road\u003c/a>. Shelley is the owner and wine director of \u003ca href=\"http://www.spqrsf.com/\" target=\"_blank\">SPQR\u003c/a>, \u003ca href=\"http://www.a16sf.com/\" target=\"_blank\">A16\u003c/a> and \u003ca href=\"http://www.a16rockridge.com/\" target=\"_blank\">A16 Rockridge\u003c/a> as well as being a cookbook author and teacher. \u003c/p>\n\u003cp>She is like the fairy godmother of wine and Italian food. Very few people can make you feel so comfortable and she possesses a deep wisdom about wine. Greg is somewhat of a cocktail savant with encyclopedic knowledge on the history of cocktails. \u003c/p>\n\u003cp>The Lindgrens caught up with Bay Area Bites recently and shared Valentine’s wine and cocktail recommendations that work no matter what one’s love status may be. Their comments have been edited for clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you two meet?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren:\u003c/strong> We met the summer of 1998 while I was working at Fleur De Lys. Greg and Jon had just opened 15 Romolo, and the Fleur staff would go there every night after work. Greg always had my drink waiting for me. One night, he asked me to a breakfast date at Suppenküche in Hayes Valley. The rest is history. We've been married 13 years.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is it like to work in similar and overlapping industries?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren:\u003c/strong> We try and keep work separate so that we don't become overwhelmed with the everyday grind, but we use each other as sounding boards for ideas, and, of course, wine and cocktail recommendations. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How do you negotiate work vs. home life?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Greg Lindgren:\u003c/strong> We check in with each other, and see who can pick up kids and if we need to book a last minute sitter. Some weeks are more packed than others, but we're used to juggling and late hours. \u003c/p>\n\u003cfigure id=\"attachment_78095\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/dressy-family-pic.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/dressy-family-pic.jpg\" alt=\"Lindgren family photo. Photo courtesy of the Lindgrens\" width=\"500\" class=\"size-full wp-image-78095\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lindgren family photo. Photo courtesy of the Lindgrens\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: A16 SF is at the ten-year mark and Greg, you are seeing growth in your businesses. What else is new?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren:\u003c/strong> A16 catering recently had our first event alongside Rye on the Road. We had a blast and are looking forward to more events. Greg has been instrumental sharing advice from his experience in this department with Rye on the Road. There is still so much research and work to develop both A16 and SPQR. It is a marathon lifestyle and something we always want to grow with our wonderful team. We love what we do!\u003c/p>\n\u003cp>\u003cstrong>Greg Lindgren:\u003c/strong> \u003ca href=\"http://www.ryeontheroad.com/\" target=\"_blank\">Rye on the Road\u003c/a> is getting it’s own commissary/studio in SOMA this year. For the last several years we have been running our offsite operations from the bar. This space will allow us to maintain our growth, and serve as a resource where we develop our bar ideas.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who pours at home? What are you drinking these days?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren:\u003c/strong> Sometimes we don't want to open a bottle of wine, so we happily opt for dabbling into Greg's Amaro collection that he has been building over the last 14 years. When we do drink at home, everyone pours (mostly wine). Our boys Finn and Asher take great pride in pouring a glass for Mom and Dad. We are starting them in service early! Tasting will have to wait until they are older though.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you serving for Valentine’s Day?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren:\u003c/strong> We are beaming with excitement to welcome back as a guest A16's opening executive chef, Christophe Hille, whom we owe so much for our menu focus and food development at A16. It's wonderfully nostalgic and a great reminder of how fortunate we are to have so many people who have supported us all these years. Party time! Also, Valentine's Day is A16's anniversary.\u003c/p>\n\u003cp>\u003cstrong>Greg Lindgren: \u003c/strong>My cocktail, My Bitter Valentine, is the special of the day for Rye. It’s a cocktail for everyone else on Valentine’s Day, not just couples.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s your favorite drink?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Greg Lindgren:\u003c/strong> I love a Sazerac, or a Highball made with Japanese whisky.\u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren: \u003c/strong>I’m a Negroni girl, and have been for years and years.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get inspiration for your work?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Greg Lindgren:\u003c/strong> Life here in San Francisco, and travel. \u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren:\u003c/strong> I learn so much from our Italian winemaker friends, many who make the journey to San Francisco this time of year for events. It is a reminder to always put our best foot forward and show as much hospitality as possible. I love it and feel inspired every year I get to see them here. The world seems very small sometimes.\u003c/p>\n\u003cp>\u003cstrong>Shelley’s Wine Recommendations:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.damianociolli.it/en/\" target=\"_blank\">\u003cstrong>Damiano Ciolli\u003c/strong>\u003c/a>, '\u003ca href=\"http://www.damianociolli.it/en/wines.html\" target=\"_blank\">\u003cstrong>Silene\u003c/strong>\u003c/a>', \u003cstrong>Olevano Cesanese, Lazio 2009\u003c/strong>:\u003cbr>\nFor many years, Cesane-based red wines were not easy to find exported outside the demands of Rome. Quality-focused, small producers, like Damiano Ciolli, make incredibly versatile wines that I have had so much fun pairing with a wide range of foods from artichokes to porchetta. \u003c/p>\n\u003cp>\u003ca href=\"http://omwines.com/germano-ettore\" target=\"_blank\">\u003cstrong>Ettore Germano\u003c/strong>\u003c/a> \u003cstrong>'Rosanna,' Brut Rose, Piemonte\u003c/strong>:\u003cbr>\nI often think pink with bubbles on Valentine's Day. In fact, we always offer at least one rose sparkling at A16, SPQR and A16 Rockridge. As a longtime fan of Sergio Germano and his talented winemaking, his newest sparkling release, 'Rosanna' is my new obsession. Sergio likes to drink great Champagne and it shows with the quality of Nebbiolo sparkling he was able to create here. It has great effervescence, rose petals, biscuity nose and elegance that have me wanting to pour it for everyone.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cantiniereimports.com/uploads/1/4/8/5/14856718/pietracupa_web.pdf\" target=\"_blank\">\u003cstrong>Pietracupa\u003c/strong>\u003c/a>, \u003cstrong>Greco di Tufo, Campania 2012\u003c/strong>:\u003cbr>\nSabino Loffredo will be joining us for our 10th anniversary at A16. He is not only one of the most talented white winemakers in Italy, he is a star of Campania. He makes wines he believes in and they have become a benchmark for greatness of Fiano di Avellino and Greco di Tufo. From bitter greens like kale and dandelion to fish and braised meats, this fabulous Greco di Tufo is complex and delicate, making it a really fun wine to recommend and a go-to for drinking.\u003c/p>\n\u003cfigure id=\"attachment_78079\" class=\"wp-caption aligncenter\" style=\"max-width: 661px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/My_Bitter_Valentine700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/My_Bitter_Valentine700-661x1024.jpg\" alt=\"My Bitter Valentine. Photo: Ryan Robles Public Relations\" width=\"661\" height=\"1024\" class=\"size-large wp-image-78079\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">My Bitter Valentine. Photo: Ryan Robles Public Relations\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Greg’s “My Bitter Valentine” Cocktail Recipe\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3/4 oz. Campari\u003c/li>\n\u003cli>1/2 oz. Aperol\u003c/li>\n\u003cli>3/4 oz. Cocchi Vermouth\u003c/li>\n\u003cli>1/2 oz. Blood Orange Juice\u003c/li>\n\u003cli>3 oz. Seltzer\u003c/li>\n\u003cli>Dash of Regan’s Orange Bitters\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nCombine ingredients and serve tall over ice with a blood orange slice.\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\nShelley Lindgren's Twitter: \u003ca href=\"https://twitter.com/shelleylindgren\">@shelleylindgren\u003c/a>\u003cbr>\nGreg Lindgren's Twitter: \u003ca href=\"https://twitter.com/Rye_on_the_Road\">@Rye_on_the_Road\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.a16sf.com//\">\u003cstrong>A16 SF\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/A16SF\">@A16SF\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/A16SF\">A16 SF\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.a16rockridge.com//\">\u003cstrong>A16 Rockridge\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/A16Rockridge\">@A16Rockridge\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/A16Rockridge?ws&nr\">A16 Rockridge\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.spqrsf.com//\">\u003cstrong>SPQR\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SPQRFillmore\">@SPQRFillmore\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SPQRSanFrancisco\">SPQR\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.ryesf.com//\">\u003cstrong>Rye & Rye on the Road\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ryesf\">@ryesf\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Rye/49406035861\">Rye\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://www.15romolo.com//\">\u003cstrong>15 Romolo\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/15Romolo\">@15Romolo\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/15Romolo\">15 Romolo\u003c/a> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.rosewoodbar.com//\">\u003cstrong>Rosewood Bar\u003c/strong>\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Rosewood-Bar/85220335096\">Rosewood Bar\u003c/a> \u003c/p>\n\n",
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"excerpt": "Greg and Shelley Lindgren share news on their businesses: his Rye on the Road will soon get new digs, and A16 celebrates its anniversary on Valentine's Day. The power hospitality couple share wine and cocktail ideas that are fun and interesting...including a recipe for “My Bitter Valentine” which will be the Valentine's day special at Rye.",
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"description": "Greg and Shelley Lindgren share news on their businesses: his Rye on the Road will soon get new digs, and A16 celebrates its anniversary on Valentine's Day. The power hospitality couple share wine and cocktail ideas that are fun and interesting...including a recipe for “My Bitter Valentine” which will be the Valentine's day special at Rye.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78081\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Shelley_Greg1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Shelley_Greg1000.jpg\" alt=\" Shelley and Greg Lindgren. Photo courtesy of the Lindgrens\" width=\"1000\" height=\"750\" class=\"size-full wp-image-78081\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shelley and Greg Lindgren. Photo courtesy of the Lindgrens\u003c/figcaption>\u003c/figure>\n\u003cp>This is the sweet story of Greg and \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/15/qa-with-shelley-lindgren-wine-director-restaurateur-author/\">Shelley Lindgren\u003c/a>. He is co-owner of some of the top craft cocktail bars in the city (\u003ca href=\"http://www.ryesf.com/\" target=\"_blank\">Rye\u003c/a>, \u003ca href=\"http://www.15romolo.com/\" target=\"_blank\">15 Romolo\u003c/a>, \u003ca href=\"http://www.rosewoodbar.com/\" target=\"_blank\">Rosewood Bar\u003c/a>), as well as co-owner of the craft cocktail catering company in the city, \u003ca href=\"http://www.ryeontheroad.com/\">Rye on the Road\u003c/a>. Shelley is the owner and wine director of \u003ca href=\"http://www.spqrsf.com/\" target=\"_blank\">SPQR\u003c/a>, \u003ca href=\"http://www.a16sf.com/\" target=\"_blank\">A16\u003c/a> and \u003ca href=\"http://www.a16rockridge.com/\" target=\"_blank\">A16 Rockridge\u003c/a> as well as being a cookbook author and teacher. \u003c/p>\n\u003cp>She is like the fairy godmother of wine and Italian food. Very few people can make you feel so comfortable and she possesses a deep wisdom about wine. Greg is somewhat of a cocktail savant with encyclopedic knowledge on the history of cocktails. \u003c/p>\n\u003cp>The Lindgrens caught up with Bay Area Bites recently and shared Valentine’s wine and cocktail recommendations that work no matter what one’s love status may be. Their comments have been edited for clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you two meet?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren:\u003c/strong> We met the summer of 1998 while I was working at Fleur De Lys. Greg and Jon had just opened 15 Romolo, and the Fleur staff would go there every night after work. Greg always had my drink waiting for me. One night, he asked me to a breakfast date at Suppenküche in Hayes Valley. The rest is history. We've been married 13 years.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is it like to work in similar and overlapping industries?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren:\u003c/strong> We try and keep work separate so that we don't become overwhelmed with the everyday grind, but we use each other as sounding boards for ideas, and, of course, wine and cocktail recommendations. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How do you negotiate work vs. home life?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Greg Lindgren:\u003c/strong> We check in with each other, and see who can pick up kids and if we need to book a last minute sitter. Some weeks are more packed than others, but we're used to juggling and late hours. \u003c/p>\n\u003cfigure id=\"attachment_78095\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/dressy-family-pic.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/dressy-family-pic.jpg\" alt=\"Lindgren family photo. Photo courtesy of the Lindgrens\" width=\"500\" class=\"size-full wp-image-78095\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lindgren family photo. Photo courtesy of the Lindgrens\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: A16 SF is at the ten-year mark and Greg, you are seeing growth in your businesses. What else is new?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren:\u003c/strong> A16 catering recently had our first event alongside Rye on the Road. We had a blast and are looking forward to more events. Greg has been instrumental sharing advice from his experience in this department with Rye on the Road. There is still so much research and work to develop both A16 and SPQR. It is a marathon lifestyle and something we always want to grow with our wonderful team. We love what we do!\u003c/p>\n\u003cp>\u003cstrong>Greg Lindgren:\u003c/strong> \u003ca href=\"http://www.ryeontheroad.com/\" target=\"_blank\">Rye on the Road\u003c/a> is getting it’s own commissary/studio in SOMA this year. For the last several years we have been running our offsite operations from the bar. This space will allow us to maintain our growth, and serve as a resource where we develop our bar ideas.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who pours at home? What are you drinking these days?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren:\u003c/strong> Sometimes we don't want to open a bottle of wine, so we happily opt for dabbling into Greg's Amaro collection that he has been building over the last 14 years. When we do drink at home, everyone pours (mostly wine). Our boys Finn and Asher take great pride in pouring a glass for Mom and Dad. We are starting them in service early! Tasting will have to wait until they are older though.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you serving for Valentine’s Day?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren:\u003c/strong> We are beaming with excitement to welcome back as a guest A16's opening executive chef, Christophe Hille, whom we owe so much for our menu focus and food development at A16. It's wonderfully nostalgic and a great reminder of how fortunate we are to have so many people who have supported us all these years. Party time! Also, Valentine's Day is A16's anniversary.\u003c/p>\n\u003cp>\u003cstrong>Greg Lindgren: \u003c/strong>My cocktail, My Bitter Valentine, is the special of the day for Rye. It’s a cocktail for everyone else on Valentine’s Day, not just couples.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s your favorite drink?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Greg Lindgren:\u003c/strong> I love a Sazerac, or a Highball made with Japanese whisky.\u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren: \u003c/strong>I’m a Negroni girl, and have been for years and years.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get inspiration for your work?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Greg Lindgren:\u003c/strong> Life here in San Francisco, and travel. \u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren:\u003c/strong> I learn so much from our Italian winemaker friends, many who make the journey to San Francisco this time of year for events. It is a reminder to always put our best foot forward and show as much hospitality as possible. I love it and feel inspired every year I get to see them here. The world seems very small sometimes.\u003c/p>\n\u003cp>\u003cstrong>Shelley’s Wine Recommendations:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.damianociolli.it/en/\" target=\"_blank\">\u003cstrong>Damiano Ciolli\u003c/strong>\u003c/a>, '\u003ca href=\"http://www.damianociolli.it/en/wines.html\" target=\"_blank\">\u003cstrong>Silene\u003c/strong>\u003c/a>', \u003cstrong>Olevano Cesanese, Lazio 2009\u003c/strong>:\u003cbr>\nFor many years, Cesane-based red wines were not easy to find exported outside the demands of Rome. Quality-focused, small producers, like Damiano Ciolli, make incredibly versatile wines that I have had so much fun pairing with a wide range of foods from artichokes to porchetta. \u003c/p>\n\u003cp>\u003ca href=\"http://omwines.com/germano-ettore\" target=\"_blank\">\u003cstrong>Ettore Germano\u003c/strong>\u003c/a> \u003cstrong>'Rosanna,' Brut Rose, Piemonte\u003c/strong>:\u003cbr>\nI often think pink with bubbles on Valentine's Day. In fact, we always offer at least one rose sparkling at A16, SPQR and A16 Rockridge. As a longtime fan of Sergio Germano and his talented winemaking, his newest sparkling release, 'Rosanna' is my new obsession. Sergio likes to drink great Champagne and it shows with the quality of Nebbiolo sparkling he was able to create here. It has great effervescence, rose petals, biscuity nose and elegance that have me wanting to pour it for everyone.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cantiniereimports.com/uploads/1/4/8/5/14856718/pietracupa_web.pdf\" target=\"_blank\">\u003cstrong>Pietracupa\u003c/strong>\u003c/a>, \u003cstrong>Greco di Tufo, Campania 2012\u003c/strong>:\u003cbr>\nSabino Loffredo will be joining us for our 10th anniversary at A16. He is not only one of the most talented white winemakers in Italy, he is a star of Campania. He makes wines he believes in and they have become a benchmark for greatness of Fiano di Avellino and Greco di Tufo. From bitter greens like kale and dandelion to fish and braised meats, this fabulous Greco di Tufo is complex and delicate, making it a really fun wine to recommend and a go-to for drinking.\u003c/p>\n\u003cfigure id=\"attachment_78079\" class=\"wp-caption aligncenter\" style=\"max-width: 661px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/My_Bitter_Valentine700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/My_Bitter_Valentine700-661x1024.jpg\" alt=\"My Bitter Valentine. Photo: Ryan Robles Public Relations\" width=\"661\" height=\"1024\" class=\"size-large wp-image-78079\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">My Bitter Valentine. Photo: Ryan Robles Public Relations\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Greg’s “My Bitter Valentine” Cocktail Recipe\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3/4 oz. Campari\u003c/li>\n\u003cli>1/2 oz. Aperol\u003c/li>\n\u003cli>3/4 oz. Cocchi Vermouth\u003c/li>\n\u003cli>1/2 oz. Blood Orange Juice\u003c/li>\n\u003cli>3 oz. Seltzer\u003c/li>\n\u003cli>Dash of Regan’s Orange Bitters\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nCombine ingredients and serve tall over ice with a blood orange slice.\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\nShelley Lindgren's Twitter: \u003ca href=\"https://twitter.com/shelleylindgren\">@shelleylindgren\u003c/a>\u003cbr>\nGreg Lindgren's Twitter: \u003ca href=\"https://twitter.com/Rye_on_the_Road\">@Rye_on_the_Road\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.a16sf.com//\">\u003cstrong>A16 SF\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/A16SF\">@A16SF\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/A16SF\">A16 SF\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.a16rockridge.com//\">\u003cstrong>A16 Rockridge\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/A16Rockridge\">@A16Rockridge\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/A16Rockridge?ws&nr\">A16 Rockridge\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.spqrsf.com//\">\u003cstrong>SPQR\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SPQRFillmore\">@SPQRFillmore\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SPQRSanFrancisco\">SPQR\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.ryesf.com//\">\u003cstrong>Rye & Rye on the Road\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ryesf\">@ryesf\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Rye/49406035861\">Rye\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://www.15romolo.com//\">\u003cstrong>15 Romolo\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/15Romolo\">@15Romolo\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/15Romolo\">15 Romolo\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "DIY Conversation Hearts are a Fun Project for Valentine’s Day",
"title": "DIY Conversation Hearts are a Fun Project for Valentine’s Day",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_77961\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/happy-valentines-day.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/happy-valentines-day.jpg\" alt=\"Making your own conversation heart candies is a fun DIY project for Valentine’s Day. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77961\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Making your own conversation heart candies is a fun DIY project for Valentine’s Day. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Like many kids, my favorite part of Valentine’s Day was the candy. A box of miniature heart-shaped chocolates was the ultimate prize, but I didn’t hold back from noshing on the copious lollipops, hard candies, and cookies that crossed my path on February 14. Inevitably, I ate my fair share of conversation hearts, those little chalky sugar bombs stamped with hilarious (to an 8-year-old) messages like “FAX ME,” “XOXO,” and “ASK ME.” I didn’t care that the candies were basically flavorless; a sugar high was the end goal.\u003c/p>\n\u003cp>These days, I’d likely only purchase a box of conversation hearts to hunt for modernized messages (“OK CUPID ME”?). A more flavorful way to satisfy any nostalgic cravings is to make them at home. The ingredient list is fairly simple—conversation hearts are, after all, mostly just sugar—and the flavoring, coloring, and decorating options are endless. Best of all for anyone with a family, the candy is very hard to screw up. It’s the perfect project for tackling with kids.\u003c/p>\n\u003cfigure id=\"attachment_77962\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ingredients.jpg\" alt=\"To make conversation hearts, all you need is sugar, gelatin, flavored soda, flavoring extracts, and food coloring. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77962\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To make conversation hearts, all you need is sugar, gelatin, flavored soda, flavoring extracts, and food coloring. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to the sugar (I use confectioner’s), you’ll need unflavored gelatin, salt, food coloring, flavor extracts, and a bottle of soda. I used a bottle of fancy ginger ale to add a bit of spice to the candies, but you could use Sprite, sparkling cider, sparkling lemonade, or anything that strikes your fancy. Keep in mind that colored liquids will color the final candies, so try and stick to something clear or light-colored. You will also want to coordinate the extracts with the soda choice. I used lemon, peppermint, almond, and vanilla extracts; these all matched well to the ginger ale. The number of flavors used is entirely up to you.\u003c/p>\n\u003cfigure id=\"attachment_77957\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/double-boiler-better.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/double-boiler-better.jpg\" alt=\"Using a double boiler to gently heat the gelatin will ensure that it fully dissolves into the soda. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77957\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Using a double boiler to gently heat the gelatin will ensure that it fully dissolves into the soda. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>To get started, you will first need to “bloom,” or hydrate, the gelatin. First, mix the gelatin with the soda in the bowl of a stand mixer and let the mixture rest for about five minutes. Meanwhile, set up a double boiler by bringing a small pot of water to a simmer over medium heat. Once the water is steaming, place the mixer bowl on top of the water, making sure that the bottom of the bowl doesn’t touch the water. Stir the gelatin mixture occasionally until the granules are completely dissolved. Remove the mixer bowl from the pot of water and wipe the bottom to remove any condensation.\u003c/p>\n\u003cp>Now place the bowl in a stand mixer fitted with the paddle attachment. If you don’t have a stand mixer, you can use a hand mixer, but be prepared for a bit of an arm workout. Add 1 cup of confectioner’s sugar and beat until the sugar is combined. At this point, the mixture will be a thin, syrupy liquid.\u003c/p>\n\u003cfigure id=\"attachment_77958\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/finished-mixing.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/finished-mixing.jpg\" alt=\"Beat confectioner’s sugar into the gelatin and soda mixture until it becomes a thick dough. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77958\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beat confectioner’s sugar into the gelatin and soda mixture until it becomes a thick dough. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Continue to add the powdered sugar about 1 cup at a time, until the mixture turns into a thick, malleable dough. It shouldn’t be terribly sticky. You’ll probably have a little extra powdered sugar, which you will use for kneading and rolling out the dough. Transfer the dough to a countertop that has been lightly dusted with powdered sugar. \u003c/p>\n\u003cfigure id=\"attachment_77963\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kneading.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kneading.jpg\" alt=\"To finish mixing the dough, transfer it to a sugar-dusted counter, and knead it until it is smooth and no longer sticky. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77963\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To finish mixing the dough, transfer it to a sugar-dusted counter, and knead it until it is smooth and no longer sticky. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Knead the dough as you would bread until it is smooth and no longer sticky. At this point, it should have the same texture as \u003ca href=\"http://en.wikipedia.org/wiki/Play-Doh\">Play-Doh\u003c/a>. Divide the dough into however many portions you’d like. I made four different flavors of conversation hearts, so I divided the dough into four equal portions. Keep the dough portions covered with plastic wrap.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To protect your hands from staining, you will want to use disposable rubber gloves or a few Ziplock bags when coloring the candies. You’ll need one pair of gloves or one bag per color. If you’re using gloves, put them on first. If you’re using bags, you’ll add the coloring to the dough before placing it in a bag.\u003c/p>\n\u003cfigure id=\"attachment_77964\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/yellow-food-coloring.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/yellow-food-coloring.jpg\" alt=\"Use a few drops of food coloring with a coordinated flavor extract for each different color heart you’d like. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77964\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use a few drops of food coloring with a coordinated flavor extract for each different color heart you’d like. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_77959\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/four-colored-doughs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/four-colored-doughs.jpg\" alt=\"Knead the dough until the color is uniform throughout. Photo: Kate Williams\" width=\"1000\" height=\"575\" class=\"size-full wp-image-77959\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Knead the dough until the color is uniform throughout. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Using your fingers, make an indentation in the center of one piece of dough. Add a few drops each of food coloring and a flavoring extract. I tried to coordinate coloring with flavoring, but some matches are better than others (green=peppermint, yellow=lemon, blue=almond, pink=vanilla). Knead the dyed portion of dough until the color is uniform. You will likely need to sprinkle a bit more powdered sugar onto the dough to keep it from sticking to the counter. Taste a bit of dough and adjust the flavoring and coloring if necessary. Repeat with the remaining portions of dough.\u003c/p>\n\u003cfigure id=\"attachment_77956\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/cutting-green-hearts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/cutting-green-hearts.jpg\" alt=\"A miniature heart-shaped cookie cutter will give the most classic results, but any size and shape are possible. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77956\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A miniature heart-shaped cookie cutter will give the most classic results, but any size and shape are possible. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, re-dust the counter with a bit more powdered sugar, and roll out one portion of dough until it is somewhere between 1/8 inch and 1/4 inch thick. To cut out the candy hearts, I use a miniature heart-shaped cookie cutter that I found in a set at a cookware store. If you can’t find mini-hearts, you can use a larger cookie cutter. Transfer the heart cut-outs to a parchment paper-lined baking sheet to dry. Re-roll the dough scraps as many times as you’d like, and then repeat with the remaining portions of dough. \u003c/p>\n\u003cp>Once you’ve got all the hearts cut out, spread the hearts in a single layer on the baking sheet (use a second one, or a plate, if you need more space). Let the hearts dry completely before decorating—this will take 24 to 48 hours, depending on how thick they are.\u003c/p>\n\u003cfigure id=\"attachment_77960\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/four-dollar-toast.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/four-dollar-toast.jpg\" alt=\"Use an edible marker to decorate the hearts with whatever message you’d like. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use an edible marker to decorate the hearts with whatever message you’d like. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, once the hearts are dry, it’s time to decorate. I found a set of edible markers at the same cookware store where I bought the cookie cutters. They are also available in craft stores and online. I found that using markers was much easier than trying to use a stamp to decorate the candies. Plus you get to write whatever you’d like. \u003c/p>\n\u003ch3>Recipe: DIY Conversation Hearts\u003c/h3>\n\u003cp>\u003cem>Makes about 6 cups\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> If you’d like to make a vegan version of these candies, you should be able substitute powdered agar-agar for the gelatin at a 1:1 ratio. This version was not tested, though, so you may need to fiddle with the recipe to get the sugar mixture to stay malleable. Miniature cookie cutters and edible decorator markers are available at Sur la Table.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/2\tteaspoons unflavored powdered gelatin\u003c/li>\n\u003cli>1/4 \tcup mild-flavored soda (like ginger ale, Sprite, sparkling apple cider, or sparkling lemonade), preferably clear or light-colored\u003c/li>\n\u003cli>5\tcups (20 ounces) confectioner’s sugar, plus additional for rolling\u003c/li>\n\u003cli>1/4\tteaspoon salt\u003c/li>\n\u003cli>Food coloring\u003c/li>\n\u003cli>Assorted flavor extracts\u003c/li>\n\u003cli>Edible decorator markers (optional)\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>Electric mixer\u003c/li>\n\u003cli>Bench scraper\u003c/li>\n\u003cli>Rubber gloves or large Ziplock bag\u003c/li>\n\u003cli>Rolling pin\u003c/li>\n\u003cli>Miniature heart-shaped cookie cutter\u003c/li>\n\u003cli>Parchment paper\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Combine the gelatin and soda in the bowl of a stand mixer or a metal mixing bowl. Whisk to combine, and then let the gelatin bloom for 5 minutes. Bring a small pot of water to a simmer, place the bowl of gelatin over the simmering water, and stir occasionally until the gelatin has melted (all of the grains will dissolve).\u003c/li>\n\u003cli>Remove the mixer bowl from the pot of water and wipe the bottom to remove any condensation. Fit the bowl into the stand mixer using a paddle attachment (if using a hand mixer, use the regular beaters). Add about 2 cups of powdered sugar to the gelatin mixture and beat on medium-low speed until the mixture is combined. It will be liquid. Add the salt and continue adding powdered sugar, about one cup at a time, until a thick, malleable dough forms. You may not use all of the powdered sugar.\u003c/li>\n\u003cli>Turn the dough out onto a powdered-sugar dusted counter and knead, using additional powdered sugar as needed to prevent sticking, until the dough is smooth and no longer sticky. Using a bench scraper or knife, divide the dough into desired number of portions (one for each flavor). Cover the dough portions with plastic wrap.\u003c/li>\n\u003cli>Put on gloves if you have them. Make an indentation in the center of one portion of dough using your fingers. Place a few drops each of food coloring and coordinated flavored extract in the indentation. If you don’t have rubber gloves, place the dough in a large Ziplock bag and seal. Knead the dough until the color and flavor is uniform. Taste a pinch of the dough and adjust the flavor if necessary. Adjust the color if necessary. Repeat with remaining portions of dough and flavorings.\u003c/li>\n\u003cli>Line a baking sheet with parchment paper. Set aside. Lightly dust the counter with powdered sugar. Using a rolling pin, roll each portion of dough, one color at a time, into a large rectangle between 1/8 inch and 1/4 inch thick. Use a miniature heart shaped cookie cutter to stamp out the candies and transfer to the parchment-lined baking sheet. Gather and re-roll the scraps as many times as necessary. Repeat with remaining portions of dough.\u003c/li>\n\u003cli>Let the hearts air dry, uncovered, until crisp and crunchy, 24 to 48 hours. Flip the hearts over about every 12 hours to ensure that both sides dry evenly.\u003c/li>\n\u003cli>If desired, decorate fully dried hearts using an edible food marker. The conversation hearts will keep for at least 6 months in an airtight container.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Homemade valentines don't have to be made exclusively from chocolate. This year, try making your own conversation hearts—they're fun to make, infinitely variable, and easy to personalize. Kate Williams will show you how.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77961\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/happy-valentines-day.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/happy-valentines-day.jpg\" alt=\"Making your own conversation heart candies is a fun DIY project for Valentine’s Day. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77961\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Making your own conversation heart candies is a fun DIY project for Valentine’s Day. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Like many kids, my favorite part of Valentine’s Day was the candy. A box of miniature heart-shaped chocolates was the ultimate prize, but I didn’t hold back from noshing on the copious lollipops, hard candies, and cookies that crossed my path on February 14. Inevitably, I ate my fair share of conversation hearts, those little chalky sugar bombs stamped with hilarious (to an 8-year-old) messages like “FAX ME,” “XOXO,” and “ASK ME.” I didn’t care that the candies were basically flavorless; a sugar high was the end goal.\u003c/p>\n\u003cp>These days, I’d likely only purchase a box of conversation hearts to hunt for modernized messages (“OK CUPID ME”?). A more flavorful way to satisfy any nostalgic cravings is to make them at home. The ingredient list is fairly simple—conversation hearts are, after all, mostly just sugar—and the flavoring, coloring, and decorating options are endless. Best of all for anyone with a family, the candy is very hard to screw up. It’s the perfect project for tackling with kids.\u003c/p>\n\u003cfigure id=\"attachment_77962\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ingredients.jpg\" alt=\"To make conversation hearts, all you need is sugar, gelatin, flavored soda, flavoring extracts, and food coloring. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77962\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To make conversation hearts, all you need is sugar, gelatin, flavored soda, flavoring extracts, and food coloring. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to the sugar (I use confectioner’s), you’ll need unflavored gelatin, salt, food coloring, flavor extracts, and a bottle of soda. I used a bottle of fancy ginger ale to add a bit of spice to the candies, but you could use Sprite, sparkling cider, sparkling lemonade, or anything that strikes your fancy. Keep in mind that colored liquids will color the final candies, so try and stick to something clear or light-colored. You will also want to coordinate the extracts with the soda choice. I used lemon, peppermint, almond, and vanilla extracts; these all matched well to the ginger ale. The number of flavors used is entirely up to you.\u003c/p>\n\u003cfigure id=\"attachment_77957\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/double-boiler-better.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/double-boiler-better.jpg\" alt=\"Using a double boiler to gently heat the gelatin will ensure that it fully dissolves into the soda. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77957\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Using a double boiler to gently heat the gelatin will ensure that it fully dissolves into the soda. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>To get started, you will first need to “bloom,” or hydrate, the gelatin. First, mix the gelatin with the soda in the bowl of a stand mixer and let the mixture rest for about five minutes. Meanwhile, set up a double boiler by bringing a small pot of water to a simmer over medium heat. Once the water is steaming, place the mixer bowl on top of the water, making sure that the bottom of the bowl doesn’t touch the water. Stir the gelatin mixture occasionally until the granules are completely dissolved. Remove the mixer bowl from the pot of water and wipe the bottom to remove any condensation.\u003c/p>\n\u003cp>Now place the bowl in a stand mixer fitted with the paddle attachment. If you don’t have a stand mixer, you can use a hand mixer, but be prepared for a bit of an arm workout. Add 1 cup of confectioner’s sugar and beat until the sugar is combined. At this point, the mixture will be a thin, syrupy liquid.\u003c/p>\n\u003cfigure id=\"attachment_77958\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/finished-mixing.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/finished-mixing.jpg\" alt=\"Beat confectioner’s sugar into the gelatin and soda mixture until it becomes a thick dough. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77958\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beat confectioner’s sugar into the gelatin and soda mixture until it becomes a thick dough. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Continue to add the powdered sugar about 1 cup at a time, until the mixture turns into a thick, malleable dough. It shouldn’t be terribly sticky. You’ll probably have a little extra powdered sugar, which you will use for kneading and rolling out the dough. Transfer the dough to a countertop that has been lightly dusted with powdered sugar. \u003c/p>\n\u003cfigure id=\"attachment_77963\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kneading.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kneading.jpg\" alt=\"To finish mixing the dough, transfer it to a sugar-dusted counter, and knead it until it is smooth and no longer sticky. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77963\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To finish mixing the dough, transfer it to a sugar-dusted counter, and knead it until it is smooth and no longer sticky. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Knead the dough as you would bread until it is smooth and no longer sticky. At this point, it should have the same texture as \u003ca href=\"http://en.wikipedia.org/wiki/Play-Doh\">Play-Doh\u003c/a>. Divide the dough into however many portions you’d like. I made four different flavors of conversation hearts, so I divided the dough into four equal portions. Keep the dough portions covered with plastic wrap.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To protect your hands from staining, you will want to use disposable rubber gloves or a few Ziplock bags when coloring the candies. You’ll need one pair of gloves or one bag per color. If you’re using gloves, put them on first. If you’re using bags, you’ll add the coloring to the dough before placing it in a bag.\u003c/p>\n\u003cfigure id=\"attachment_77964\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/yellow-food-coloring.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/yellow-food-coloring.jpg\" alt=\"Use a few drops of food coloring with a coordinated flavor extract for each different color heart you’d like. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77964\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use a few drops of food coloring with a coordinated flavor extract for each different color heart you’d like. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_77959\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/four-colored-doughs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/four-colored-doughs.jpg\" alt=\"Knead the dough until the color is uniform throughout. Photo: Kate Williams\" width=\"1000\" height=\"575\" class=\"size-full wp-image-77959\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Knead the dough until the color is uniform throughout. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Using your fingers, make an indentation in the center of one piece of dough. Add a few drops each of food coloring and a flavoring extract. I tried to coordinate coloring with flavoring, but some matches are better than others (green=peppermint, yellow=lemon, blue=almond, pink=vanilla). Knead the dyed portion of dough until the color is uniform. You will likely need to sprinkle a bit more powdered sugar onto the dough to keep it from sticking to the counter. Taste a bit of dough and adjust the flavoring and coloring if necessary. Repeat with the remaining portions of dough.\u003c/p>\n\u003cfigure id=\"attachment_77956\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/cutting-green-hearts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/cutting-green-hearts.jpg\" alt=\"A miniature heart-shaped cookie cutter will give the most classic results, but any size and shape are possible. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77956\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A miniature heart-shaped cookie cutter will give the most classic results, but any size and shape are possible. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, re-dust the counter with a bit more powdered sugar, and roll out one portion of dough until it is somewhere between 1/8 inch and 1/4 inch thick. To cut out the candy hearts, I use a miniature heart-shaped cookie cutter that I found in a set at a cookware store. If you can’t find mini-hearts, you can use a larger cookie cutter. Transfer the heart cut-outs to a parchment paper-lined baking sheet to dry. Re-roll the dough scraps as many times as you’d like, and then repeat with the remaining portions of dough. \u003c/p>\n\u003cp>Once you’ve got all the hearts cut out, spread the hearts in a single layer on the baking sheet (use a second one, or a plate, if you need more space). Let the hearts dry completely before decorating—this will take 24 to 48 hours, depending on how thick they are.\u003c/p>\n\u003cfigure id=\"attachment_77960\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/four-dollar-toast.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/four-dollar-toast.jpg\" alt=\"Use an edible marker to decorate the hearts with whatever message you’d like. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use an edible marker to decorate the hearts with whatever message you’d like. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, once the hearts are dry, it’s time to decorate. I found a set of edible markers at the same cookware store where I bought the cookie cutters. They are also available in craft stores and online. I found that using markers was much easier than trying to use a stamp to decorate the candies. Plus you get to write whatever you’d like. \u003c/p>\n\u003ch3>Recipe: DIY Conversation Hearts\u003c/h3>\n\u003cp>\u003cem>Makes about 6 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’d like to make a vegan version of these candies, you should be able substitute powdered agar-agar for the gelatin at a 1:1 ratio. This version was not tested, though, so you may need to fiddle with the recipe to get the sugar mixture to stay malleable. Miniature cookie cutters and edible decorator markers are available at Sur la Table.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/2\tteaspoons unflavored powdered gelatin\u003c/li>\n\u003cli>1/4 \tcup mild-flavored soda (like ginger ale, Sprite, sparkling apple cider, or sparkling lemonade), preferably clear or light-colored\u003c/li>\n\u003cli>5\tcups (20 ounces) confectioner’s sugar, plus additional for rolling\u003c/li>\n\u003cli>1/4\tteaspoon salt\u003c/li>\n\u003cli>Food coloring\u003c/li>\n\u003cli>Assorted flavor extracts\u003c/li>\n\u003cli>Edible decorator markers (optional)\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>Electric mixer\u003c/li>\n\u003cli>Bench scraper\u003c/li>\n\u003cli>Rubber gloves or large Ziplock bag\u003c/li>\n\u003cli>Rolling pin\u003c/li>\n\u003cli>Miniature heart-shaped cookie cutter\u003c/li>\n\u003cli>Parchment paper\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Combine the gelatin and soda in the bowl of a stand mixer or a metal mixing bowl. Whisk to combine, and then let the gelatin bloom for 5 minutes. Bring a small pot of water to a simmer, place the bowl of gelatin over the simmering water, and stir occasionally until the gelatin has melted (all of the grains will dissolve).\u003c/li>\n\u003cli>Remove the mixer bowl from the pot of water and wipe the bottom to remove any condensation. Fit the bowl into the stand mixer using a paddle attachment (if using a hand mixer, use the regular beaters). Add about 2 cups of powdered sugar to the gelatin mixture and beat on medium-low speed until the mixture is combined. It will be liquid. Add the salt and continue adding powdered sugar, about one cup at a time, until a thick, malleable dough forms. You may not use all of the powdered sugar.\u003c/li>\n\u003cli>Turn the dough out onto a powdered-sugar dusted counter and knead, using additional powdered sugar as needed to prevent sticking, until the dough is smooth and no longer sticky. Using a bench scraper or knife, divide the dough into desired number of portions (one for each flavor). Cover the dough portions with plastic wrap.\u003c/li>\n\u003cli>Put on gloves if you have them. Make an indentation in the center of one portion of dough using your fingers. Place a few drops each of food coloring and coordinated flavored extract in the indentation. If you don’t have rubber gloves, place the dough in a large Ziplock bag and seal. Knead the dough until the color and flavor is uniform. Taste a pinch of the dough and adjust the flavor if necessary. Adjust the color if necessary. Repeat with remaining portions of dough and flavorings.\u003c/li>\n\u003cli>Line a baking sheet with parchment paper. Set aside. Lightly dust the counter with powdered sugar. Using a rolling pin, roll each portion of dough, one color at a time, into a large rectangle between 1/8 inch and 1/4 inch thick. Use a miniature heart shaped cookie cutter to stamp out the candies and transfer to the parchment-lined baking sheet. Gather and re-roll the scraps as many times as necessary. Repeat with remaining portions of dough.\u003c/li>\n\u003cli>Let the hearts air dry, uncovered, until crisp and crunchy, 24 to 48 hours. Flip the hearts over about every 12 hours to ensure that both sides dry evenly.\u003c/li>\n\u003cli>If desired, decorate fully dried hearts using an edible food marker. The conversation hearts will keep for at least 6 months in an airtight container.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "\"Winter Cocktails\" Review and Post-Holiday Drink Picks",
"title": "\"Winter Cocktails\" Review and Post-Holiday Drink Picks",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Ah, the joys of a relaxed, post-holidays drink. (Don't know about you, but this year's winter solstice just knocked me \u003cem>out.)\u003c/em> Put on your new sweater, break out the gifted \u003ca href=\"http://noshthis.com/nosh-shop\">almond crack\u003c/a> and \u003ca href=\"http://www.charleschocolates.com/online-store/edible-chocolate-boxes\">edible chocolate boxes\u003c/a>, throw some logs on the fire (but not if a \u003ca href=\"http://www.sparetheair.org/\">Spare the Air\u003c/a> alert is in place) and settle back with a nice wintery libation. \u003c/p>\n\u003cp>In between January's grim mandate of juice cleanses and gym sweat, there's still the excuse of football playoffs and taking down the holiday decorations to splurge on morning hot chocolate, a good whiskey toddy late in the evening, and the remains of the \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/11/30/nog/\">eggnog\u003c/a> any time. For those who imbibe (and of course, we always recommend knowing your limits and partaking to the point of cheer, not wretched excess), most post-holiday spirits can always be improved with some holiday spirits.\u003c/p>\n\u003cp>In the Bay Area Bites archives, we've got lots of recipes for \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/02/getting-hot-chocolate-up-on-its-feet/\">spiked hot chocolate\u003c/a> and bountiful \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/04/holiday-cocktails-for-a-crowd/\">drinks for a crowd\u003c/a>. If you've got some time for DIY, skip the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/21/how-to-make-kombucha-an-illustrated-motherdaughter-tale/\">kombucha\u003c/a> and sauerkraut and make your friends happier with our \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/06/diy-gifts-homemade-manhattan-cocktails/\">DIY Manhattan kit\u003c/a>, offering how-tos on making your own bitters, sweet vermouth, and cocktail cherries from scratch.\u003c/p>\n\u003cfigure id=\"attachment_74804\" class=\"wp-caption aligncenter\" style=\"max-width: 350px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/06/diy-gifts-homemade-manhattan-cocktails/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/manhattan-coupe.jpg\" alt=\"DIY cocktails: homemade vermouth, angostura bitters, and maraschino-style cherries perfect for mixing into a homemade Manhattan cocktail. Photo: Kate Williams\" width=\"350\" class=\"size-full wp-image-74804\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">DIY cocktails: homemade vermouth, angostura bitters, and maraschino-style cherries perfect for mixing into a homemade Manhattan cocktail. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>For a long time, our go-to guide for liquid cheer this time of year was Jessica Strand's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/081184157X/kqedorg-20\">Holiday Cocktails\u003c/a>, a nippy little candy-cane martini of a book full of spirited inspirations (and non-alcoholic ones, too) for winter get-togethers of all sorts. It still has a place on our bar shelf, but now it's got a big sister, this year's very appealing \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1594746419/kqedorg-20\">Winter Cocktails\u003c/a> by Maria Del Mar Sacasa, with photographs by Tara Striano. \u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1594746419/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/winter_cocktails_72dpi.jpg\" alt=\"Winter Cocktails by Maria Del Mar Sacasa, with photographs by Tara Striano.\" width=\"400\" class=\"aligncenter size-full wp-image-75795\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The recipes of Winter Cocktails--hot toddies, eggnogs and other creamy things, punches, tea- and coffee-based drinks, and chilled winter-appropriate cocktails, plus sweet and savory snacks--are fresh, inventive and party-pleasing. Sacasa especially loves the tropical tang of fresh pineapple, and uses it to fine, frothy effect in the Golden Hog (pineapple, vanilla, bacon-infused bourbon, bitters, and a candied bacon garnish); for hot mulled Liquid Gold (pineapple juice, spices, vanilla, dark rum, and brandy, garnished with an Aleppo pepper-dusted grilled pineapple skewer); and in a Pineapple-Infused Spiced Rum. Naturally, there's a Salted Caramel Hot Chocolate, a truly delectable-sounding Butterscotch Eggnog, made just like homemade butterscotch pudding, and an intriguing Persian Warmer, white hot chocolate infused with green cardamom and orange zest. \u003c/p>\n\u003cp>Sacasa gives the requisite nod to the do-it-yourselfers with recipes for herb-, spice-, and citrus-infused liquors and simple syrups that can be used year-round. There are useful recipes for made-from-scratch sour mix and a fresh-tomato Bloody Mary base that's refreshing enough to drink straight (even if fresh tomatoes aren't exactly winter vegetables). But at the same time, she's not afraid to go downmarket as necessary, calling for white zinfandel (yes, the cheap pink stuff) for her mulled white wine and frying up doughnuts made from packaged biscuit mix. It's a rare book indeed that can veer from Grilled Pimento Cheese Sandwiches to Roasted Marrow Bones, as Sacasa does in her \"Small Bites\" chapter. \u003c/p>\n\u003cp>A few of the drinks here don't seem quite in sync with the theme; what's remotely wintery about sangria, shandy (lager and ginger beer) or margaritas? Then again, Sacasa divides her time between New York and Los Angeles, so adding in a few palm-tree drinks helps make the book even more useful for us mittenless West Coasters. (And the hot toddies and hot chocolates are perfect for Tahoe trips.)\u003c/p>\n\u003cfigure id=\"attachment_51797\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://www.tiltedshed.com/our-ciders.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cider-labels.jpg\" alt=\"Three varieties of Tilted Shed bottled cider\" title=\"Three varieties of Tilted Shed bottled cider\" width=\"250\" height=\"333\" class=\"size-full wp-image-51797\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three varieties of Tilted Shed cider. Photo courtesy of Tilted Shed Ciderworks\u003c/figcaption>\u003c/figure>\n\u003cp>What about drinks that are ready to go as soon as you pull the cork? Bubbles are always festive, (and they go great with Dungeness crab in all its winter permutations), but you don't have to stick with the typical sparkling wines. Instead, try a bottle of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/22/local-hard-cider-for-thanksgiving-tilted-shed-ciderworks/\">Tilted Shed Ciderworks'\u003c/a> Barred Rock Barrel Aged Cider, small-batch Sonoma hard cider that's been aged in bourbon barrels. It's a first for Scott Heath and Ellen Cavalli, the husband and wife team behind Forestville's Tilted Shed, and worth searching out. \u003c/p>\n\u003cp>Or tickle your tastebuds with \u003ca href=\"http://shop.bonnydoonvineyard.com/2011-querry-sparkling-hard-cider-p658.aspx\">Querry\u003c/a>, a dry, sparkling hard cider made from pear, apple, and quince that would make a wonderful aperitif for an intimate dinner with friends. It's the latest project for the restlessly experimental Randall Grahm of Santa Cruz's Bonny Doon Vineyards. Racy and almost Riesling-like, it's a pale, elegant accompaniment to charcuterie, Asian foods, even Dungeness crab.\u003c/p>\n\u003cp>We also love a biodynamically grown French pear cider, Poire Granit, by Eric Bordelet. True to its name, it's vividly reminiscent of pear sorbet, and makes a sublime accompaniment to an icy platter of just-shucked Hog Island oysters. Look for it at \u003ca href=\"http://www.paulmarcuswines.com/\">Paul Marcus Wines\u003c/a>, in Rockridge's Market Hall, or treat your date to a flute or two and a \u003cem>plateau de mer\u003c/em> at \u003ca href=\"http://www.zunicafe.com\">Zuni Cafe\u003c/a>, where it can be found on the list of wines by the glass. There's also a very nice and unexpected \"Bee Flight\" of naturally sparkling meads on the menu at \u003ca href=\"http://www.epicroasthouse.com/\">Epic Roasthouse\u003c/a> on The Embarcadero. The shimmering \u003ca href=\"http://thebaylights.org/\">Bay Lights\u003c/a> make a pretty backdrop for three golden glasses of honey wine from Point Reyes Station's \u003ca href=\"http://heidrunmeadery.com/\">Heidrun Meadery\u003c/a>. The flight includes meads made from California Avocado Blossom, California Orange Blossom, and Hawaiian Christmas Berry honeys. \u003c/p>\n\u003cfigure id=\"attachment_74672\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mead1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mead1000.jpg\" alt=\"California Gold Mead. Photo: Stephanie Rosenbaum \" width=\"1000\" height=\"750\" class=\"size-full wp-image-74672\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">California Gold Mead. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>There's also our wonderful, very local \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/02/san-francisco-mead-company-whats-the-buzz/\">San Francisco Mead Company's mead\u003c/a>, made right here in the Bayview and slowly getting wider distribution--they just made it into Whole Foods this month. Whatever you're drinking, raise a toast to the old and ring in the new, with all our best wishes for a sparkling 2014. \u003c/p>\n\n",
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"excerpt": "Time to relax from the holiday frenzy with the perfect drink. We've got your post-holiday cocktail recipes covered, with a review of the new Winter Cocktails, plus great recipes from our archives and offbeat, mostly local sparklers to put the fizz in your new year.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Ah, the joys of a relaxed, post-holidays drink. (Don't know about you, but this year's winter solstice just knocked me \u003cem>out.)\u003c/em> Put on your new sweater, break out the gifted \u003ca href=\"http://noshthis.com/nosh-shop\">almond crack\u003c/a> and \u003ca href=\"http://www.charleschocolates.com/online-store/edible-chocolate-boxes\">edible chocolate boxes\u003c/a>, throw some logs on the fire (but not if a \u003ca href=\"http://www.sparetheair.org/\">Spare the Air\u003c/a> alert is in place) and settle back with a nice wintery libation. \u003c/p>\n\u003cp>In between January's grim mandate of juice cleanses and gym sweat, there's still the excuse of football playoffs and taking down the holiday decorations to splurge on morning hot chocolate, a good whiskey toddy late in the evening, and the remains of the \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/11/30/nog/\">eggnog\u003c/a> any time. For those who imbibe (and of course, we always recommend knowing your limits and partaking to the point of cheer, not wretched excess), most post-holiday spirits can always be improved with some holiday spirits.\u003c/p>\n\u003cp>In the Bay Area Bites archives, we've got lots of recipes for \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/02/getting-hot-chocolate-up-on-its-feet/\">spiked hot chocolate\u003c/a> and bountiful \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/04/holiday-cocktails-for-a-crowd/\">drinks for a crowd\u003c/a>. If you've got some time for DIY, skip the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/21/how-to-make-kombucha-an-illustrated-motherdaughter-tale/\">kombucha\u003c/a> and sauerkraut and make your friends happier with our \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/06/diy-gifts-homemade-manhattan-cocktails/\">DIY Manhattan kit\u003c/a>, offering how-tos on making your own bitters, sweet vermouth, and cocktail cherries from scratch.\u003c/p>\n\u003cfigure id=\"attachment_74804\" class=\"wp-caption aligncenter\" style=\"max-width: 350px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/06/diy-gifts-homemade-manhattan-cocktails/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/manhattan-coupe.jpg\" alt=\"DIY cocktails: homemade vermouth, angostura bitters, and maraschino-style cherries perfect for mixing into a homemade Manhattan cocktail. Photo: Kate Williams\" width=\"350\" class=\"size-full wp-image-74804\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">DIY cocktails: homemade vermouth, angostura bitters, and maraschino-style cherries perfect for mixing into a homemade Manhattan cocktail. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>For a long time, our go-to guide for liquid cheer this time of year was Jessica Strand's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/081184157X/kqedorg-20\">Holiday Cocktails\u003c/a>, a nippy little candy-cane martini of a book full of spirited inspirations (and non-alcoholic ones, too) for winter get-togethers of all sorts. It still has a place on our bar shelf, but now it's got a big sister, this year's very appealing \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1594746419/kqedorg-20\">Winter Cocktails\u003c/a> by Maria Del Mar Sacasa, with photographs by Tara Striano. \u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1594746419/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/winter_cocktails_72dpi.jpg\" alt=\"Winter Cocktails by Maria Del Mar Sacasa, with photographs by Tara Striano.\" width=\"400\" class=\"aligncenter size-full wp-image-75795\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The recipes of Winter Cocktails--hot toddies, eggnogs and other creamy things, punches, tea- and coffee-based drinks, and chilled winter-appropriate cocktails, plus sweet and savory snacks--are fresh, inventive and party-pleasing. Sacasa especially loves the tropical tang of fresh pineapple, and uses it to fine, frothy effect in the Golden Hog (pineapple, vanilla, bacon-infused bourbon, bitters, and a candied bacon garnish); for hot mulled Liquid Gold (pineapple juice, spices, vanilla, dark rum, and brandy, garnished with an Aleppo pepper-dusted grilled pineapple skewer); and in a Pineapple-Infused Spiced Rum. Naturally, there's a Salted Caramel Hot Chocolate, a truly delectable-sounding Butterscotch Eggnog, made just like homemade butterscotch pudding, and an intriguing Persian Warmer, white hot chocolate infused with green cardamom and orange zest. \u003c/p>\n\u003cp>Sacasa gives the requisite nod to the do-it-yourselfers with recipes for herb-, spice-, and citrus-infused liquors and simple syrups that can be used year-round. There are useful recipes for made-from-scratch sour mix and a fresh-tomato Bloody Mary base that's refreshing enough to drink straight (even if fresh tomatoes aren't exactly winter vegetables). But at the same time, she's not afraid to go downmarket as necessary, calling for white zinfandel (yes, the cheap pink stuff) for her mulled white wine and frying up doughnuts made from packaged biscuit mix. It's a rare book indeed that can veer from Grilled Pimento Cheese Sandwiches to Roasted Marrow Bones, as Sacasa does in her \"Small Bites\" chapter. \u003c/p>\n\u003cp>A few of the drinks here don't seem quite in sync with the theme; what's remotely wintery about sangria, shandy (lager and ginger beer) or margaritas? Then again, Sacasa divides her time between New York and Los Angeles, so adding in a few palm-tree drinks helps make the book even more useful for us mittenless West Coasters. (And the hot toddies and hot chocolates are perfect for Tahoe trips.)\u003c/p>\n\u003cfigure id=\"attachment_51797\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://www.tiltedshed.com/our-ciders.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cider-labels.jpg\" alt=\"Three varieties of Tilted Shed bottled cider\" title=\"Three varieties of Tilted Shed bottled cider\" width=\"250\" height=\"333\" class=\"size-full wp-image-51797\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three varieties of Tilted Shed cider. Photo courtesy of Tilted Shed Ciderworks\u003c/figcaption>\u003c/figure>\n\u003cp>What about drinks that are ready to go as soon as you pull the cork? Bubbles are always festive, (and they go great with Dungeness crab in all its winter permutations), but you don't have to stick with the typical sparkling wines. Instead, try a bottle of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/22/local-hard-cider-for-thanksgiving-tilted-shed-ciderworks/\">Tilted Shed Ciderworks'\u003c/a> Barred Rock Barrel Aged Cider, small-batch Sonoma hard cider that's been aged in bourbon barrels. It's a first for Scott Heath and Ellen Cavalli, the husband and wife team behind Forestville's Tilted Shed, and worth searching out. \u003c/p>\n\u003cp>Or tickle your tastebuds with \u003ca href=\"http://shop.bonnydoonvineyard.com/2011-querry-sparkling-hard-cider-p658.aspx\">Querry\u003c/a>, a dry, sparkling hard cider made from pear, apple, and quince that would make a wonderful aperitif for an intimate dinner with friends. It's the latest project for the restlessly experimental Randall Grahm of Santa Cruz's Bonny Doon Vineyards. Racy and almost Riesling-like, it's a pale, elegant accompaniment to charcuterie, Asian foods, even Dungeness crab.\u003c/p>\n\u003cp>We also love a biodynamically grown French pear cider, Poire Granit, by Eric Bordelet. True to its name, it's vividly reminiscent of pear sorbet, and makes a sublime accompaniment to an icy platter of just-shucked Hog Island oysters. Look for it at \u003ca href=\"http://www.paulmarcuswines.com/\">Paul Marcus Wines\u003c/a>, in Rockridge's Market Hall, or treat your date to a flute or two and a \u003cem>plateau de mer\u003c/em> at \u003ca href=\"http://www.zunicafe.com\">Zuni Cafe\u003c/a>, where it can be found on the list of wines by the glass. There's also a very nice and unexpected \"Bee Flight\" of naturally sparkling meads on the menu at \u003ca href=\"http://www.epicroasthouse.com/\">Epic Roasthouse\u003c/a> on The Embarcadero. The shimmering \u003ca href=\"http://thebaylights.org/\">Bay Lights\u003c/a> make a pretty backdrop for three golden glasses of honey wine from Point Reyes Station's \u003ca href=\"http://heidrunmeadery.com/\">Heidrun Meadery\u003c/a>. The flight includes meads made from California Avocado Blossom, California Orange Blossom, and Hawaiian Christmas Berry honeys. \u003c/p>\n\u003cfigure id=\"attachment_74672\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mead1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mead1000.jpg\" alt=\"California Gold Mead. Photo: Stephanie Rosenbaum \" width=\"1000\" height=\"750\" class=\"size-full wp-image-74672\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">California Gold Mead. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>There's also our wonderful, very local \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/02/san-francisco-mead-company-whats-the-buzz/\">San Francisco Mead Company's mead\u003c/a>, made right here in the Bayview and slowly getting wider distribution--they just made it into Whole Foods this month. Whatever you're drinking, raise a toast to the old and ring in the new, with all our best wishes for a sparkling 2014. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Christmas Dinner Menu: 6 Fabulous Recipes",
"title": "Bay Area Bites Christmas Dinner Menu: 6 Fabulous Recipes",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/christmas640x360.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/christmas640x360.jpg\" alt=\"Bay Area Bites Christmas Dinner Menu\" width=\"640\" height=\"360\" class=\"aligncenter size-full wp-image-75616\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites\u003c/strong> shares a six-course Christmas Dinner Menu to celebrate the holiday.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/18/herb-gruyere-gougeres-perfectly-cheesy-puffs-for-holiday-appetizers/\">\u003cstrong>Herb & Gruyere Gougères: Perfectly Cheesy Puffs for Holiday Appetizers\u003c/strong>\u003c/a>\u003cbr>\nEven though these feel fancy and special, they are very quick to make and pop into the oven at a moment’s notice. They are great alongside just about anything: soup, salad, bubbly, or on their own.\u003c/p>\n\u003cfigure id=\"attachment_75324\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/18/herb-gruyere-gougeres-perfectly-cheesy-puffs-for-holiday-appetizers/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/gougeres-done19.jpg\" alt=\"Herb and Gruyere Gougeres: Perfectly Cheesy Puffs for Holiday Appetizers. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"aligncenter size-full wp-image-75245\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/18/herb-gruyere-gougeres-perfectly-cheesy-puffs-for-holiday-appetizers/\">\u003cstrong>Herb & Gruyere Gougères: Perfectly Cheesy Puffs for Holiday Appetizers\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/22/an-elegant-starter-jerusalem-artichoke-sunchoke-soup-with-chestnut-pesto/\">\u003cstrong>An Elegant Starter: Jerusalem Artichoke (Sunchoke) Soup with Chestnut Pesto\u003c/strong>\u003c/a>\u003cbr>\nThis silky, creamy vegetable soup gets a burst of flavor from extra lemony pesto. It’s special enough to kick off a holiday dinner, and easy enough to serve it for a cozy winter weeknight supper.\u003c/p>\n\u003cfigure id=\"attachment_75413\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/22/an-elegant-starter-jerusalem-artichoke-sunchoke-soup-with-chestnut-pesto/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finalsoup3.jpg\" alt=\"An Elegant Starter: Jerusalem Artichoke (Sunchoke) Soup with Chestnut Pesto\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75413\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/22/an-elegant-starter-jerusalem-artichoke-sunchoke-soup-with-chestnut-pesto/\">\u003cstrong>An Elegant Starter: Jerusalem Artichoke (Sunchoke) Soup with Chestnut Pesto\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/19/christmas-kale-salad-with-pomegranatetangerine-and-avocado/\">\u003cstrong>Christmas Kale Salad with Pomegranate,Tangerine and Avocado\u003c/strong>\u003c/a>\u003cbr>\nWhy do you need another kale salad recipe? Because not only will this one blow your mind with awesomeness, but I can give you five good reasons to make it.\u003c/p>\n\u003cfigure id=\"attachment_75324\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/19/christmas-kale-salad-with-pomegranatetangerine-and-avocado/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/kale-salad1000.jpg\" alt=\"Christmas Kale Salad with Pomegranate,Tangerine and Avocado. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75324\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/19/christmas-kale-salad-with-pomegranatetangerine-and-avocado/\">\u003cstrong>Christmas Kale Salad with Pomegranate,Tangerine and Avocado\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/20/glamorous-comfort-food-succulent-braised-short-ribs-for-christmas/\">\u003cstrong>Glamorous Comfort Food: Succulent Braised Short Ribs for Christmas\u003c/strong>\u003c/a>\u003cbr>\nRich and decadent doesn’t have to mean hours sweating over the stove, or a huge dent in your wallet. Make these succulent braised short ribs the centerpiece of your Christmas dinner, and you won’t be disappointed.\u003c/p>\n\u003cfigure id=\"attachment_75590\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/20/glamorous-comfort-food-succulent-braised-short-ribs-for-christmas/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finished-shortribs-2a.jpg\" alt=\"Braised Short Ribs with Gremolata. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75590\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/20/glamorous-comfort-food-succulent-braised-short-ribs-for-christmas/\">\u003cstrong>Glamorous Comfort Food: Succulent Braised Short Ribs with Gremolata\u003c/strong>\u003c/a>.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/21/british-style-roasties-a-whole-new-potato/\">\u003cstrong>British-Style Roasties: A Whole New Potato\u003c/strong>\u003c/a>\u003cbr>\nThese roasted potatoes are classic in the UK but unbeknownst to most Americans, so I’m going to introduce you. Meet the crispy, creamy, decadent rock stars of the potato world.\u003c/p>\n\u003cfigure id=\"attachment_75502\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/21/british-style-roasties-a-whole-new-potato/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/roasties-final11.jpg\" alt=\"British-Style Roasties: A Whole New Potato. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75502\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/21/british-style-roasties-a-whole-new-potato/\">\u003cstrong>British-Style Roasties: A Whole New Potato\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/24/decandent-dessert-vanilla-panna-cotta-with-caramelized-blood-oranges/\">\u003cstrong>Decadent Dessert: Vanilla Panna Cotta with Caramelized Blood Oranges\u003c/strong>\u003c/a>\u003cbr>\nWobbly panna cotta, which means “cooked cream” in Italian, is a light but decadent dessert worthy of the holidays. It is the perfect antidote to a rich and heavy dinner.\u003c/p>\n\u003cfigure id=\"attachment_75522\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/24/decandent-dessert-vanilla-panna-cotta-with-caramelized-blood-oranges/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-cotta-finish.jpg\" alt=\"Vanilla Panna Cotta with Caramelized Blood Oranges. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75522\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/24/decandent-dessert-vanilla-panna-cotta-with-caramelized-blood-oranges/\">\u003cstrong>Vanilla Panna Cotta with Caramelized Blood Oranges\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>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/christmas640x360.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/christmas640x360.jpg\" alt=\"Bay Area Bites Christmas Dinner Menu\" width=\"640\" height=\"360\" class=\"aligncenter size-full wp-image-75616\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites\u003c/strong> shares a six-course Christmas Dinner Menu to celebrate the holiday.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/18/herb-gruyere-gougeres-perfectly-cheesy-puffs-for-holiday-appetizers/\">\u003cstrong>Herb & Gruyere Gougères: Perfectly Cheesy Puffs for Holiday Appetizers\u003c/strong>\u003c/a>\u003cbr>\nEven though these feel fancy and special, they are very quick to make and pop into the oven at a moment’s notice. They are great alongside just about anything: soup, salad, bubbly, or on their own.\u003c/p>\n\u003cfigure id=\"attachment_75324\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/18/herb-gruyere-gougeres-perfectly-cheesy-puffs-for-holiday-appetizers/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/gougeres-done19.jpg\" alt=\"Herb and Gruyere Gougeres: Perfectly Cheesy Puffs for Holiday Appetizers. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"aligncenter size-full wp-image-75245\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/18/herb-gruyere-gougeres-perfectly-cheesy-puffs-for-holiday-appetizers/\">\u003cstrong>Herb & Gruyere Gougères: Perfectly Cheesy Puffs for Holiday Appetizers\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/22/an-elegant-starter-jerusalem-artichoke-sunchoke-soup-with-chestnut-pesto/\">\u003cstrong>An Elegant Starter: Jerusalem Artichoke (Sunchoke) Soup with Chestnut Pesto\u003c/strong>\u003c/a>\u003cbr>\nThis silky, creamy vegetable soup gets a burst of flavor from extra lemony pesto. It’s special enough to kick off a holiday dinner, and easy enough to serve it for a cozy winter weeknight supper.\u003c/p>\n\u003cfigure id=\"attachment_75413\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/22/an-elegant-starter-jerusalem-artichoke-sunchoke-soup-with-chestnut-pesto/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finalsoup3.jpg\" alt=\"An Elegant Starter: Jerusalem Artichoke (Sunchoke) Soup with Chestnut Pesto\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75413\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/22/an-elegant-starter-jerusalem-artichoke-sunchoke-soup-with-chestnut-pesto/\">\u003cstrong>An Elegant Starter: Jerusalem Artichoke (Sunchoke) Soup with Chestnut Pesto\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/19/christmas-kale-salad-with-pomegranatetangerine-and-avocado/\">\u003cstrong>Christmas Kale Salad with Pomegranate,Tangerine and Avocado\u003c/strong>\u003c/a>\u003cbr>\nWhy do you need another kale salad recipe? Because not only will this one blow your mind with awesomeness, but I can give you five good reasons to make it.\u003c/p>\n\u003cfigure id=\"attachment_75324\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/19/christmas-kale-salad-with-pomegranatetangerine-and-avocado/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/kale-salad1000.jpg\" alt=\"Christmas Kale Salad with Pomegranate,Tangerine and Avocado. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75324\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/19/christmas-kale-salad-with-pomegranatetangerine-and-avocado/\">\u003cstrong>Christmas Kale Salad with Pomegranate,Tangerine and Avocado\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/20/glamorous-comfort-food-succulent-braised-short-ribs-for-christmas/\">\u003cstrong>Glamorous Comfort Food: Succulent Braised Short Ribs for Christmas\u003c/strong>\u003c/a>\u003cbr>\nRich and decadent doesn’t have to mean hours sweating over the stove, or a huge dent in your wallet. Make these succulent braised short ribs the centerpiece of your Christmas dinner, and you won’t be disappointed.\u003c/p>\n\u003cfigure id=\"attachment_75590\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/20/glamorous-comfort-food-succulent-braised-short-ribs-for-christmas/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finished-shortribs-2a.jpg\" alt=\"Braised Short Ribs with Gremolata. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75590\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/20/glamorous-comfort-food-succulent-braised-short-ribs-for-christmas/\">\u003cstrong>Glamorous Comfort Food: Succulent Braised Short Ribs with Gremolata\u003c/strong>\u003c/a>.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/21/british-style-roasties-a-whole-new-potato/\">\u003cstrong>British-Style Roasties: A Whole New Potato\u003c/strong>\u003c/a>\u003cbr>\nThese roasted potatoes are classic in the UK but unbeknownst to most Americans, so I’m going to introduce you. Meet the crispy, creamy, decadent rock stars of the potato world.\u003c/p>\n\u003cfigure id=\"attachment_75502\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/21/british-style-roasties-a-whole-new-potato/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/roasties-final11.jpg\" alt=\"British-Style Roasties: A Whole New Potato. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75502\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/21/british-style-roasties-a-whole-new-potato/\">\u003cstrong>British-Style Roasties: A Whole New Potato\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/24/decandent-dessert-vanilla-panna-cotta-with-caramelized-blood-oranges/\">\u003cstrong>Decadent Dessert: Vanilla Panna Cotta with Caramelized Blood Oranges\u003c/strong>\u003c/a>\u003cbr>\nWobbly panna cotta, which means “cooked cream” in Italian, is a light but decadent dessert worthy of the holidays. It is the perfect antidote to a rich and heavy dinner.\u003c/p>\n\u003cfigure id=\"attachment_75522\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/24/decandent-dessert-vanilla-panna-cotta-with-caramelized-blood-oranges/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-cotta-finish.jpg\" alt=\"Vanilla Panna Cotta with Caramelized Blood Oranges. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75522\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/24/decandent-dessert-vanilla-panna-cotta-with-caramelized-blood-oranges/\">\u003cstrong>Vanilla Panna Cotta with Caramelized Blood Oranges\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Decadent Dessert: Vanilla Panna Cotta with Caramelized Blood Oranges",
"title": "Decadent Dessert: Vanilla Panna Cotta with Caramelized Blood Oranges",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_75522\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-cotta-finish.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-cotta-finish.jpg\" alt=\"Vanilla Panna Cotta with Caramelized Blood Oranges. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75522\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vanilla Panna Cotta with Caramelized Blood Oranges. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>My brother and I started making this dessert years ago, seeking a light but still decadent end of the meal that felt worthy of the holidays but wouldn’t send you into a complete food coma. We don’t make it every year, but every year that we do make it, it’s a huge hit. \u003c/p>\n\u003cp>The best panna cotta is just barely held together cream. It’s made of simple ingredients—usually cream, milk, sugar, gelatin, and some kind of flavoring—so use the nicest quality organic cream you can find. \u003ca href=\"http://strausfamilycreamery.com/products/item/organic-whipping-cream\">Straus\u003c/a> or \u003ca href=\"http://cloverstornetta.com/products/organic-dairy/organic-milk-and-cream/heavy-whipping-cream/\">Clover\u003c/a> organic is always a great choice in my book.\u003c/p>\n\u003cp>There are a lot of things I like about this dish: it’s relatively easy to make, you don’t need to turn on the oven, and you can make it ahead of time. Also, it’s easily personalized, as you can pair it with just about anything, from fresh berries, any-kind-of-fruit coulis, or drizzles of caramel or chocolate sauce. You can serve it with or without cookies (crumbly little squares of shortbread are always good), or just on its own.\u003c/p>\n\u003cp>This version, served with caramelized blood oranges, not only looks amazing and sophisticated, but it tastes incredible: like a grown-up creamsicle. I don’t know about you, but this is going on my holiday table.\u003c/p>\n\u003cfigure id=\"attachment_75546\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-cotta-ingredients1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-cotta-ingredients1.jpg\" alt=\"Ingredients for Vanilla Panna Cotta with Caramelized Blood Oranges. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75546\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Vanilla Panna Cotta with Caramelized Blood Oranges. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Vanilla Panna Cotta with Caramelized Blood Oranges\u003c/h3>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>For the panna cotta:\u003c/em>\n\u003cli>1/2 cup whole milk\u003c/li>\n\u003cli>2 1/4 teaspoons unflavored powdered gelatin\u003c/li>\n\u003cli>2 cups heavy cream\u003c/li>\n\u003cli>1/4 cup sugar\u003c/li>\n\u003cli>Pinch kosher salt\u003c/li>\n\u003cli>1 vanilla bean, split lengthwise\u003c/li>\n\u003cli>1/2 teaspoon pure vanilla extract\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>For the caramelized blood oranges:\u003c/em>\n\u003cli>4 blood oranges*\u003c/li>\n\u003cli>1 cup sugar\u003c/li>\n\u003cli>1 teaspoon light corn syrup\u003c/li>\n\u003c/ul>\n\u003cp>*\u003cstrong>Note:\u003c/strong> If you can’t find blood oranges, which are in season in the winter, you can use oranges or tangerines. Make sure to remove any seeds before caramelizing.\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To make the panna cotta, pour the milk into a heatproof bowl and sprinkle the gelatin over the surface. Let stand for about 10 minutes to hydrate the gelatin. Fill a larger bowl half full with ice and cold water (this is your ice bath). Have ready six 1/2-cup custard cups or ramekins.\u003c/li>\n\u003cli>Meanwhile, in a saucepan, stir together the cream, sugar, and salt. Using a small knife, scrape the seeds from the vanilla bean pod and add to the saucepan along with the pod. Cook over medium heat, just until the cream starts to steam (you don’t want it to boil). Let cool slightly, then slowly add the cream mixture to the gelatin mixture, stirring constantly. Remove the vanilla bean pod and stir in the vanilla extract. Set the bowl into the ice bath and stir gently until the mixture cools and starts to thicken, about 10 minutes.\u003c/li>\n\u003cli>Pour the mixture into a measuring pitcher, then divide it evenly between the custard cups. Gently tap each cup on the counter to remove excess bubbles. Cover each cup with a small piece of plastic wrap, making sure the plastic wrap doesn’t touch the surface of the panna cotta. Refrigerate until chilled and set, about 4 hours or up to overnight.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"75548,75544,75543,75545,75551,75555,75554,75556,75557,75552,75553,75550,75540,75530,75565,75571,75559,75558\"]\u003c/p>\n\u003cli>To make the caramelized oranges, using a sharp knife, slice the ends of each orange off to reveal the flesh. Place the orange upright on a cutting board and cut downward to remove all the peel and white pith, following the contours of the fruit. Cut the orange into slices, place in a shallow baking dish, and set aside.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"75533,75534,75536\"]\u003c/p>\n\u003cfigure id=\"attachment_75531\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-bloodoranges-dish26.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-bloodoranges-dish26.jpg\" alt=\"Sliced blood oranges in shallow baking dish. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75531\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sliced blood oranges in shallow baking dish. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>In a saucepan, stir together the sugar, 1/3 cup water, and the corn syrup. Cook over medium-high heat, swirling the pan occasionally, until the sugar melts and turns deep golden brown. (Using a pastry brush dipped in water, wash down the sides of the pan a few times in the beginning to make sure all the grains of sugar are in the boiling liquid.) Carefully pour the caramel over the orange slices. Set aside until room temperature, then cover and refrigerate for about 2 hours (this allows the caramel to soften and turn into a sauce).\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"75566,75570,75542,75564,75569,75538,75568,75560,75561,75562,75541,75532\"]\u003c/p>\n\u003cli>To serve, pour boiling water into a small, wide-mouthed bowl. Dip each custard cup into the boiling water for a few seconds, then invert the panna cotta onto a plate (you may need to use your fingers or a small knife to help nudge the custard out of the cup). Serve with a few slices of the caramelized oranges and some of the caramel sauce.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_75522\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-cotta-finish.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-cotta-finish.jpg\" alt=\"Serve the panna cotta with a few slices of the caramelized oranges and some of the caramel sauce. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75522\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serve the panna cotta with a few slices of the caramelized oranges and some of the caramel sauce. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Wobbly panna cotta, which means “cooked cream” in Italian, is a light but decadent dessert worthy of the holidays. It is the perfect antidote to a rich and heavy dinner.",
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"headline": "Decadent Dessert: Vanilla Panna Cotta with Caramelized Blood Oranges",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75522\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-cotta-finish.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-cotta-finish.jpg\" alt=\"Vanilla Panna Cotta with Caramelized Blood Oranges. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75522\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vanilla Panna Cotta with Caramelized Blood Oranges. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>My brother and I started making this dessert years ago, seeking a light but still decadent end of the meal that felt worthy of the holidays but wouldn’t send you into a complete food coma. We don’t make it every year, but every year that we do make it, it’s a huge hit. \u003c/p>\n\u003cp>The best panna cotta is just barely held together cream. It’s made of simple ingredients—usually cream, milk, sugar, gelatin, and some kind of flavoring—so use the nicest quality organic cream you can find. \u003ca href=\"http://strausfamilycreamery.com/products/item/organic-whipping-cream\">Straus\u003c/a> or \u003ca href=\"http://cloverstornetta.com/products/organic-dairy/organic-milk-and-cream/heavy-whipping-cream/\">Clover\u003c/a> organic is always a great choice in my book.\u003c/p>\n\u003cp>There are a lot of things I like about this dish: it’s relatively easy to make, you don’t need to turn on the oven, and you can make it ahead of time. Also, it’s easily personalized, as you can pair it with just about anything, from fresh berries, any-kind-of-fruit coulis, or drizzles of caramel or chocolate sauce. You can serve it with or without cookies (crumbly little squares of shortbread are always good), or just on its own.\u003c/p>\n\u003cp>This version, served with caramelized blood oranges, not only looks amazing and sophisticated, but it tastes incredible: like a grown-up creamsicle. I don’t know about you, but this is going on my holiday table.\u003c/p>\n\u003cfigure id=\"attachment_75546\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-cotta-ingredients1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-cotta-ingredients1.jpg\" alt=\"Ingredients for Vanilla Panna Cotta with Caramelized Blood Oranges. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75546\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Vanilla Panna Cotta with Caramelized Blood Oranges. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Vanilla Panna Cotta with Caramelized Blood Oranges\u003c/h3>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>For the panna cotta:\u003c/em>\n\u003cli>1/2 cup whole milk\u003c/li>\n\u003cli>2 1/4 teaspoons unflavored powdered gelatin\u003c/li>\n\u003cli>2 cups heavy cream\u003c/li>\n\u003cli>1/4 cup sugar\u003c/li>\n\u003cli>Pinch kosher salt\u003c/li>\n\u003cli>1 vanilla bean, split lengthwise\u003c/li>\n\u003cli>1/2 teaspoon pure vanilla extract\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>For the caramelized blood oranges:\u003c/em>\n\u003cli>4 blood oranges*\u003c/li>\n\u003cli>1 cup sugar\u003c/li>\n\u003cli>1 teaspoon light corn syrup\u003c/li>\n\u003c/ul>\n\u003cp>*\u003cstrong>Note:\u003c/strong> If you can’t find blood oranges, which are in season in the winter, you can use oranges or tangerines. Make sure to remove any seeds before caramelizing.\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To make the panna cotta, pour the milk into a heatproof bowl and sprinkle the gelatin over the surface. Let stand for about 10 minutes to hydrate the gelatin. Fill a larger bowl half full with ice and cold water (this is your ice bath). Have ready six 1/2-cup custard cups or ramekins.\u003c/li>\n\u003cli>Meanwhile, in a saucepan, stir together the cream, sugar, and salt. Using a small knife, scrape the seeds from the vanilla bean pod and add to the saucepan along with the pod. Cook over medium heat, just until the cream starts to steam (you don’t want it to boil). Let cool slightly, then slowly add the cream mixture to the gelatin mixture, stirring constantly. Remove the vanilla bean pod and stir in the vanilla extract. Set the bowl into the ice bath and stir gently until the mixture cools and starts to thicken, about 10 minutes.\u003c/li>\n\u003cli>Pour the mixture into a measuring pitcher, then divide it evenly between the custard cups. Gently tap each cup on the counter to remove excess bubbles. Cover each cup with a small piece of plastic wrap, making sure the plastic wrap doesn’t touch the surface of the panna cotta. Refrigerate until chilled and set, about 4 hours or up to overnight.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>To make the caramelized oranges, using a sharp knife, slice the ends of each orange off to reveal the flesh. Place the orange upright on a cutting board and cut downward to remove all the peel and white pith, following the contours of the fruit. Cut the orange into slices, place in a shallow baking dish, and set aside.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_75531\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-bloodoranges-dish26.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-bloodoranges-dish26.jpg\" alt=\"Sliced blood oranges in shallow baking dish. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75531\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sliced blood oranges in shallow baking dish. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>In a saucepan, stir together the sugar, 1/3 cup water, and the corn syrup. Cook over medium-high heat, swirling the pan occasionally, until the sugar melts and turns deep golden brown. (Using a pastry brush dipped in water, wash down the sides of the pan a few times in the beginning to make sure all the grains of sugar are in the boiling liquid.) Carefully pour the caramel over the orange slices. Set aside until room temperature, then cover and refrigerate for about 2 hours (this allows the caramel to soften and turn into a sauce).\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>To serve, pour boiling water into a small, wide-mouthed bowl. Dip each custard cup into the boiling water for a few seconds, then invert the panna cotta onto a plate (you may need to use your fingers or a small knife to help nudge the custard out of the cup). Serve with a few slices of the caramelized oranges and some of the caramel sauce.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_75522\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-cotta-finish.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-cotta-finish.jpg\" alt=\"Serve the panna cotta with a few slices of the caramelized oranges and some of the caramel sauce. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75522\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serve the panna cotta with a few slices of the caramelized oranges and some of the caramel sauce. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "An Elegant Starter: Jerusalem Artichoke (Sunchoke) Soup with Chestnut Pesto",
"title": "An Elegant Starter: Jerusalem Artichoke (Sunchoke) Soup with Chestnut Pesto",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_75410\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finalsoup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finalsoup.jpg\" alt=\"Jerusalem Artichoke (Sunchoke) Soup with Chestnut Pesto. Herb & Gruyere Gougères on the side. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75410\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jerusalem Artichoke (Sunchoke) Soup with Chestnut Pesto. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/18/herb-gruyere-gougeres-perfectly-cheesy-puffs-for-holiday-appetizers/\">Herb & Gruyere Gougères\u003c/a> on the side. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>I first had a soup very similar to this on a blustery New Year’s Eve at a cozy little gastropub in the Bermondsey district of London. Even though this was years ago, I distinctly remember the silky texture of the soup, with the gentle earthy flavor of the Jerusalem artichokes. I returned home, determined to seek out these vegetables, which I’d never really heard of before, and re-create the soup.\u003c/p>\n\u003cp>The Jerusalem artichoke, also commonly called a sunchoke, is neither from Jerusalem nor is it a type of artichoke. In fact, it has no relation whatsoever to either. It is a tuber, a lovely little root vegetable, that is a type of sunflower. Like other tubers, they must be cooked, but can be roasted, boiled, or fried into thin crisps. I particularly like them pureed, as they have an incredibly silky texture. I always peel them, but try to choose less nubbly ones if you can, as they can be a real pain to peel otherwise. \u003c/p>\n\u003cp>Anyway, a year or two passed, and one Christmas I decided to try to re-create the soup. I found a recipe from one of my favorite British chefs and authors, \u003ca href=\"http://www.rivercottage.net/about/meet-hugh/\">Hugh Fearnley-Whittingstall\u003c/a>, tried it out, and it took me right back to that blustery night. The soup is topped with a heavenly “pesto” that is made with cooked chestnuts, lemon, and parsley. And while the soup can certainly be served on it’s own (or drizzled with truffle oil like it was on that NYE in London so long ago), you would be remiss not to serve it with the pesto. \u003c/p>\n\u003cp>Over the years, I’ve adapted and changed and morphed the recipe into what I use today; and I make it and update it nearly every year. But the general premise stays the same: silky creamy pureed soup with a dollop of lemony pesto on top. This is great as a starter, which is how I serve it for Christmas dinner, but it can also be served as an elegant winter lunch (hence the range of servings). Be sure to make extra pesto and dollop it on some freshly cooked pasta or just eat it by the spoonful out of the jar. \u003c/p>\n\u003cfigure id=\"attachment_75451\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/sunchoke-soup-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/sunchoke-soup-ingredients.jpg\" alt=\"Jerusalem Artichoke Soup with Chestnut Pesto ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75451\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jerusalem Artichoke Soup with Chestnut Pesto ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Jerusalem Artichoke (Sunchoke) Soup with Chestnut-Parsley-Lemon Pesto\u003c/h3>\n\u003cp>\u003cem>Serves 8–12\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cem>For the pesto\u003c/em>\n\u003cli>4 1/2 oz cooked and peeled chestnuts (I use pre-cooked vacuum-packed chestnuts)\u003c/li>\n\u003cli>3 oz aged (hard) goat's cheese, grated\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1 packed cup chopped fresh flat-leaf Italian parsley leaves\u003c/li>\n\u003cli>Zest and juice of 1 large Meyer lemon\u003c/li>\n\u003cli>About 1/2 cup extra-virgin olive oil\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>For the soup\u003c/em>\n\u003cli>2 tablespoons unsalted butter\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>1 medium yellow onion, diced\u003c/li>\n\u003cli>2 1/2 lbs Jerusalem artichokes, peeled and cubed\u003c/li>\n\u003cli>1 large leek, trimmed, washed, and sliced\u003c/li>\n\u003cli>3 Yukon Gold potatoes (about 1 1/2 lbs), peeled and cubed\u003c/li>\n\u003cli>5–6 cups low-sodium chicken broth, plus more as needed\u003c/li>\n\u003cli>1/3 cup whipping cream\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To make the pesto, put the chestnuts, cheese, a big pinch of salt, and a few grindings of pepper into the bowl of a food processor and pulse about 6 times until it looks like very coarse bread crumbs. Add the parsley, lemon zest and juice and pulse a few times. With the machine on, slowly add the oil until the pesto is the consistency you like. Taste and adjust the seasoning if needed, then spoon the pesto into an airtight container. Pour a little oil over the top, cover, and refrigerate for up to 2 weeks.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"75418,75437,75417,75425,75423,75429,75427,75439,75443,75422,75435,75436\"]\u003c/p>\n\u003cfigure id=\"attachment_75434\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/sunchoke-finalpesto31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/sunchoke-finalpesto31.jpg\" alt=\"Spoon the pesto into an airtight container. Pour a little oil over the top, cover, and refrigerate for up to 2 weeks. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-75434\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spoon the pesto into an airtight container. Pour a little oil over the top, cover, and refrigerate for up to 2 weeks. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>In large, heavy soup pot over medium heat, melt the butter along with a glug of olive oil. Add the onion and sauté until softened, about 5 minutes. Add the leeks and sauté until starting to get tender, about 5 minutes. Add the potatoes and artichokes, another glug of olive oil, and season with salt. Stir until well combined and cook, stirring occasionally, until the vegetables begin to glisten, about 10 minutes. Add the chicken broth, bring to a boil over high heat, then lower the heat and simmer, partially covered, until the vegetables are very tender, about 30 minutes.\u003c/li>\n\u003cli>In batches, puree the soup to a very smooth puree in a blender or food processor, or use an immersion blender. Return the soup to the pot and stir in the cream. Gently re-warm the soup over medium heat. Season with salt and pepper. Serve in warm bowls, topping each with a big dollop of the pesto.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"75415,75449,75430,75450,75441,75431,75440,75446,75445,75447,75432,75424,75419,75433,75428,75426,75444,75420\"]\u003c/p>\u003c/ol>\n\u003cfigure id=\"attachment_75409\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finalsoup-pesto.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finalsoup-pesto.jpg\" alt=\"Finished Jerusalem Artichoke (Sunchoke) Soup with Chestnut-Parsley-Lemon Pesto. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75409\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Finished Jerusalem Artichoke (Sunchoke) Soup with Chestnut-Parsley-Lemon Pesto. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_75413\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finalsoup3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finalsoup3.jpg\" alt=\" Serve in warm bowls, topping each with a big dollop of the pesto. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75413\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serve in warm bowls, topping each with a big dollop of the pesto. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/18/herb-gruyere-gougeres-perfectly-cheesy-puffs-for-holiday-appetizers/\">Herb & Gruyere Gougères\u003c/a> can be served on the side. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75410\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finalsoup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finalsoup.jpg\" alt=\"Jerusalem Artichoke (Sunchoke) Soup with Chestnut Pesto. Herb & Gruyere Gougères on the side. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75410\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jerusalem Artichoke (Sunchoke) Soup with Chestnut Pesto. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/18/herb-gruyere-gougeres-perfectly-cheesy-puffs-for-holiday-appetizers/\">Herb & Gruyere Gougères\u003c/a> on the side. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>I first had a soup very similar to this on a blustery New Year’s Eve at a cozy little gastropub in the Bermondsey district of London. Even though this was years ago, I distinctly remember the silky texture of the soup, with the gentle earthy flavor of the Jerusalem artichokes. I returned home, determined to seek out these vegetables, which I’d never really heard of before, and re-create the soup.\u003c/p>\n\u003cp>The Jerusalem artichoke, also commonly called a sunchoke, is neither from Jerusalem nor is it a type of artichoke. In fact, it has no relation whatsoever to either. It is a tuber, a lovely little root vegetable, that is a type of sunflower. Like other tubers, they must be cooked, but can be roasted, boiled, or fried into thin crisps. I particularly like them pureed, as they have an incredibly silky texture. I always peel them, but try to choose less nubbly ones if you can, as they can be a real pain to peel otherwise. \u003c/p>\n\u003cp>Anyway, a year or two passed, and one Christmas I decided to try to re-create the soup. I found a recipe from one of my favorite British chefs and authors, \u003ca href=\"http://www.rivercottage.net/about/meet-hugh/\">Hugh Fearnley-Whittingstall\u003c/a>, tried it out, and it took me right back to that blustery night. The soup is topped with a heavenly “pesto” that is made with cooked chestnuts, lemon, and parsley. And while the soup can certainly be served on it’s own (or drizzled with truffle oil like it was on that NYE in London so long ago), you would be remiss not to serve it with the pesto. \u003c/p>\n\u003cp>Over the years, I’ve adapted and changed and morphed the recipe into what I use today; and I make it and update it nearly every year. But the general premise stays the same: silky creamy pureed soup with a dollop of lemony pesto on top. This is great as a starter, which is how I serve it for Christmas dinner, but it can also be served as an elegant winter lunch (hence the range of servings). Be sure to make extra pesto and dollop it on some freshly cooked pasta or just eat it by the spoonful out of the jar. \u003c/p>\n\u003cfigure id=\"attachment_75451\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/sunchoke-soup-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/sunchoke-soup-ingredients.jpg\" alt=\"Jerusalem Artichoke Soup with Chestnut Pesto ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75451\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jerusalem Artichoke Soup with Chestnut Pesto ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Jerusalem Artichoke (Sunchoke) Soup with Chestnut-Parsley-Lemon Pesto\u003c/h3>\n\u003cp>\u003cem>Serves 8–12\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cem>For the pesto\u003c/em>\n\u003cli>4 1/2 oz cooked and peeled chestnuts (I use pre-cooked vacuum-packed chestnuts)\u003c/li>\n\u003cli>3 oz aged (hard) goat's cheese, grated\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1 packed cup chopped fresh flat-leaf Italian parsley leaves\u003c/li>\n\u003cli>Zest and juice of 1 large Meyer lemon\u003c/li>\n\u003cli>About 1/2 cup extra-virgin olive oil\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>For the soup\u003c/em>\n\u003cli>2 tablespoons unsalted butter\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>1 medium yellow onion, diced\u003c/li>\n\u003cli>2 1/2 lbs Jerusalem artichokes, peeled and cubed\u003c/li>\n\u003cli>1 large leek, trimmed, washed, and sliced\u003c/li>\n\u003cli>3 Yukon Gold potatoes (about 1 1/2 lbs), peeled and cubed\u003c/li>\n\u003cli>5–6 cups low-sodium chicken broth, plus more as needed\u003c/li>\n\u003cli>1/3 cup whipping cream\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To make the pesto, put the chestnuts, cheese, a big pinch of salt, and a few grindings of pepper into the bowl of a food processor and pulse about 6 times until it looks like very coarse bread crumbs. Add the parsley, lemon zest and juice and pulse a few times. With the machine on, slowly add the oil until the pesto is the consistency you like. Taste and adjust the seasoning if needed, then spoon the pesto into an airtight container. Pour a little oil over the top, cover, and refrigerate for up to 2 weeks.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_75434\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/sunchoke-finalpesto31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/sunchoke-finalpesto31.jpg\" alt=\"Spoon the pesto into an airtight container. Pour a little oil over the top, cover, and refrigerate for up to 2 weeks. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-75434\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spoon the pesto into an airtight container. Pour a little oil over the top, cover, and refrigerate for up to 2 weeks. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>In large, heavy soup pot over medium heat, melt the butter along with a glug of olive oil. Add the onion and sauté until softened, about 5 minutes. Add the leeks and sauté until starting to get tender, about 5 minutes. Add the potatoes and artichokes, another glug of olive oil, and season with salt. Stir until well combined and cook, stirring occasionally, until the vegetables begin to glisten, about 10 minutes. Add the chicken broth, bring to a boil over high heat, then lower the heat and simmer, partially covered, until the vegetables are very tender, about 30 minutes.\u003c/li>\n\u003cli>In batches, puree the soup to a very smooth puree in a blender or food processor, or use an immersion blender. Return the soup to the pot and stir in the cream. Gently re-warm the soup over medium heat. Season with salt and pepper. Serve in warm bowls, topping each with a big dollop of the pesto.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003c/ol>\n\u003cfigure id=\"attachment_75409\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finalsoup-pesto.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finalsoup-pesto.jpg\" alt=\"Finished Jerusalem Artichoke (Sunchoke) Soup with Chestnut-Parsley-Lemon Pesto. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75409\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Finished Jerusalem Artichoke (Sunchoke) Soup with Chestnut-Parsley-Lemon Pesto. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_75413\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finalsoup3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finalsoup3.jpg\" alt=\" Serve in warm bowls, topping each with a big dollop of the pesto. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75413\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serve in warm bowls, topping each with a big dollop of the pesto. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/18/herb-gruyere-gougeres-perfectly-cheesy-puffs-for-holiday-appetizers/\">Herb & Gruyere Gougères\u003c/a> can be served on the side. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "British-Style Roasties: A Whole New Potato",
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"content": "\u003cp>[aside postID='bayareabites_89627,bayareabites_54016' label='More Potato Recipes']\u003c/p>\n\u003cp>Ah, roasties: Beloved by the Brits, completely foreign to Americans. What is this “roasty” of which you speak, you say? Well, in simple terms, they are roasted potatoes (in fact, that is commonly what they are called in the UK, but if I call them that here it conjures up a different beast). But these are not your typical roasted potatoes. Oh no, they are something far more special.\u003c/p>\n\u003cp>Creamy on the inside with a thick crispy-crunchy crust on the outside, these are the potatoes that are commonly served for a traditional Sunday lunch alongside prime rib, Yorkshire puds. And although they are simple, and relatively easy to make, there is much debate as to the best way to make them and the perfect variety of potato to use.\u003c/p>\n\u003cp>My husband, a Brit, loves them. If I even mention them he gets a faraway look on his smiling face. In fact, unless I plan to make them that very same day, I better not even mention them. I don’t make them very often, but when I do, it’s an event. Like Christmas for example.\u003c/p>\n\u003cp>It took me a while to figure out the right kind of variety of potato to use, as the varieties available in the UK are totally different than those here in America. After much deliberation, I decided upon the russet. It’s important to have a floury potato, but you want it to hold its own and not disintegrate. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The method is simple, you peel the potatoes (they are always peeled, so don’t try to get around that part), cut them into relatively large and equally-sized chunks, then par-boil them for a few minutes. This is a very important step because it leads to the next step, which is even more important: once you drain the potatoes you put the lid on the pan and shake it, shake it, shake it to bash up the exterior surface of the potato. This leaves the surface shaggy, and all the better to soak up the hot fat and crisp the potato. Make sure the fat—which can be duck fat, canola or vegetable oil, or even olive oil—is very hot and that you use a large, heavy roasting pan that will hold the potatoes in a single even layer. You want to fry-roast these babies, not steam them.\u003c/p>\n\u003cp>What emerges from the oven an hour later is revolutionary, almost like a deep-fried mashed potato meets a roasted baked potato. These are great alongside just about any roasted meat, like prime rib or rack of lamb, or even braised meats like short ribs or brisket. They don’t keep well, so you better eat them all up when you make them. I doubt you will have trouble.\u003c/p>\n\u003cfigure id=\"attachment_75506\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/roasties-ingredients1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/roasties-ingredients1.jpg\" alt=\"Roasties ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75506\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasties ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Roasties\u003c/h3>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 lb russet potatoes\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>2/3 cup rendered duck fat, vegetable oil, or olive oil\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 400F. Have ready a heavy roasting pan that will hold the potatoes in an even layer.\u003c/li>\n\u003cli>Peel the potatoes and cut them into quarters so they are all about the same size; they should be roughly 2–3 inch chunks. Place the potatoes in a large saucepan and add enough cold water to cover them. Season with plenty of salt and bring to a boil over high heat. Once they boil, stir, reduce the heat to medium, and simmer for 5 minutes.\u003c/li>\n\u003cli>While the potatoes cook, add the fat to the roasting pan and place the roasting pan in the oven to heat.\u003c/li>\n\u003cli>Using the lid, carefully drain the water from the pan. Cover the pan and give it a good shake to bash up the potatoes slightly. This creates a rough surface all over the potatoes which helps them crisp in the hot fat. Remove the lid and set the pan aside, uncovered, for the potatoes to dry for a few minutes.\u003c/li>\n\u003cli>Carefully add the potatoes to the hot fat in a single layer so they are not touching and return the pan to the oven. Roast, turning them about every 15 minutes or so, until they are deeply golden brown and crisp and tender throughout, 60–75 minutes. Serve while hot.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"75500,75501,75511,75510,75507,75509,75508,75504,75503\"]\u003c/p>\n\n",
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"excerpt": "These roasted potatoes are classic in the UK but unbeknownst to most Americans, so I’m going to introduce you. Meet the crispy, creamy, decadent rock stars of the potato world.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ah, roasties: Beloved by the Brits, completely foreign to Americans. What is this “roasty” of which you speak, you say? Well, in simple terms, they are roasted potatoes (in fact, that is commonly what they are called in the UK, but if I call them that here it conjures up a different beast). But these are not your typical roasted potatoes. Oh no, they are something far more special.\u003c/p>\n\u003cp>Creamy on the inside with a thick crispy-crunchy crust on the outside, these are the potatoes that are commonly served for a traditional Sunday lunch alongside prime rib, Yorkshire puds. And although they are simple, and relatively easy to make, there is much debate as to the best way to make them and the perfect variety of potato to use.\u003c/p>\n\u003cp>My husband, a Brit, loves them. If I even mention them he gets a faraway look on his smiling face. In fact, unless I plan to make them that very same day, I better not even mention them. I don’t make them very often, but when I do, it’s an event. Like Christmas for example.\u003c/p>\n\u003cp>It took me a while to figure out the right kind of variety of potato to use, as the varieties available in the UK are totally different than those here in America. After much deliberation, I decided upon the russet. It’s important to have a floury potato, but you want it to hold its own and not disintegrate. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The method is simple, you peel the potatoes (they are always peeled, so don’t try to get around that part), cut them into relatively large and equally-sized chunks, then par-boil them for a few minutes. This is a very important step because it leads to the next step, which is even more important: once you drain the potatoes you put the lid on the pan and shake it, shake it, shake it to bash up the exterior surface of the potato. This leaves the surface shaggy, and all the better to soak up the hot fat and crisp the potato. Make sure the fat—which can be duck fat, canola or vegetable oil, or even olive oil—is very hot and that you use a large, heavy roasting pan that will hold the potatoes in a single even layer. You want to fry-roast these babies, not steam them.\u003c/p>\n\u003cp>What emerges from the oven an hour later is revolutionary, almost like a deep-fried mashed potato meets a roasted baked potato. These are great alongside just about any roasted meat, like prime rib or rack of lamb, or even braised meats like short ribs or brisket. They don’t keep well, so you better eat them all up when you make them. I doubt you will have trouble.\u003c/p>\n\u003cfigure id=\"attachment_75506\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/roasties-ingredients1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/roasties-ingredients1.jpg\" alt=\"Roasties ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75506\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasties ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Roasties\u003c/h3>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 lb russet potatoes\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>2/3 cup rendered duck fat, vegetable oil, or olive oil\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 400F. Have ready a heavy roasting pan that will hold the potatoes in an even layer.\u003c/li>\n\u003cli>Peel the potatoes and cut them into quarters so they are all about the same size; they should be roughly 2–3 inch chunks. Place the potatoes in a large saucepan and add enough cold water to cover them. Season with plenty of salt and bring to a boil over high heat. Once they boil, stir, reduce the heat to medium, and simmer for 5 minutes.\u003c/li>\n\u003cli>While the potatoes cook, add the fat to the roasting pan and place the roasting pan in the oven to heat.\u003c/li>\n\u003cli>Using the lid, carefully drain the water from the pan. Cover the pan and give it a good shake to bash up the potatoes slightly. This creates a rough surface all over the potatoes which helps them crisp in the hot fat. Remove the lid and set the pan aside, uncovered, for the potatoes to dry for a few minutes.\u003c/li>\n\u003cli>Carefully add the potatoes to the hot fat in a single layer so they are not touching and return the pan to the oven. Roast, turning them about every 15 minutes or so, until they are deeply golden brown and crisp and tender throughout, 60–75 minutes. Serve while hot.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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