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"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Chances are, if you live in the Bay Area or surrounding area, you either have a Meyer lemon tree heavy with fruit at this time of year, or there is someone in your neighborhood who has one. Make friends with that person, because, really, they should share. Worst case, many markets will carry them. Meyer lemons, for the uninitiated, are quite frankly the gem of the citrus world. A cross between a lemon and a tangerine, these gorgeous specimens are sweetly tangy with a floral fragrance and a delicate flavor. I am a very big fan.\u003c/p>\n\u003cp>You can make these cupcakes plain without the curd—they are quite yummy on their own—but I don’t recommend it. Take them to the next level of yumminess with silky, fragrant Meyer lemon curd. \u003c/p>\n\u003cp>If you can’t find Meyer lemons, don’t despair, just use Eureka lemons instead. The result will be a bit more tart and not as fragrant, but still, if you are a total lemonhead like I am, you will still love them dearly.\u003c/p>\n\u003cfigure id=\"attachment_105531\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-final-above.jpg\" alt=\" Mini Meyer Lemon Curd Cupcakes\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105531\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mini Meyer Lemon Curd Cupcakes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Mini Meyer Lemon Curd Cupcakes\u003c/h3>\n\u003cp>\u003cem>Makes about 38 mini cupcakes\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>Lemon curd\u003c/em>\u003c/strong>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>6 large egg yolks\u003c/li>\n\u003cli>3/4 cup sugar\u003c/li>\n\u003cli>1/2 cup fresh Meyer lemon juice, strained\u003c/li>\n\u003cli>Pinch of kosher salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Lemon cupcakes\u003c/em>\u003c/strong>\n\u003cli>6 tbsp unsalted butter, at room temperature\u003c/li>\n\u003cli>3/4 cup sugar\u003c/li>\n\u003cli>1 packed tbsp finely grated Meyer lemon zest\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>2/3 cup sour cream\u003c/li>\n\u003cli>2 tbsp Meyer lemon juice\u003c/li>\n\u003cli>\n\u003c/li>\n\u003cli>1 1/2 cups cake flour, sifted\u003c/li>\n\u003cli>2 1/2 teaspoons baking powder\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Powdered sugar, for garnish\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>\u003cem>Instructions:\u003c/em>\u003c/strong> \n\u003cli>To make the lemon curd, in a heatproof bowl set over (but not touching) barely simmering water in a saucepan, whisk together the whole eggs, egg yolks, sugar, lemon juice, and a pinch of salt. Cook, stirring constantly, until thickened, about 5 minutes. Remove from the heat and strain into another bowl. Cover with a piece of plastic wrap pressed directly on top of the curd (to avoid a skin from forming) and refrigerate until chilled. The curd will keep for about 1 week in the refrigerator.\u003c/li>\n\u003cfigure id=\"attachment_105549\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar.jpg\" alt=\"Combine eggs, egg yolks and sugar in heatproof bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105549\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Combine eggs, egg yolks and sugar in heatproof bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105546\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1.jpg\" alt=\"Add lemon juice, and a pinch of salt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105546\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add lemon juice, and a pinch of salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105547\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove.jpg\" alt=\"To make the lemon curd, in a heatproof bowl set over (but not touching) barely simmering water in a saucepan, whisk together the ingredients.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105547\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a heatproof bowl set over (but not touching) barely simmering water in a saucepan, whisk together the ingredients. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105543\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-curd-done.jpg\" alt=\"Cook, stirring constantly, until thickened, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105543\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook, stirring constantly, until thickened, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105544\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished.jpg\" alt=\"Remove from the heat and strain into another bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105544\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove from the heat and strain into another bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105567\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap.jpg\" alt=\"Cover with a piece of plastic wrap pressed directly on top of the curd (to avoid a skin from forming) and refrigerate until chilled.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105567\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover with a piece of plastic wrap pressed directly on top of the curd (to avoid a skin from forming) and refrigerate until chilled. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Preheat the oven to 350F. Line two 24-cup mini muffin pans with cupcake liners or grease them with cooking spray.\u003c/li>\n\u003cli>In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and lemon zest until smooth, about 2 minutes. Scrape down the sides of the bowl and add the eggs one at a time, beating well after each addition, until the egg is fully incorporated. Add the sour cream and lemon juice to the butter mixture, beating until incorporated.\u003c/li>\n\u003cfigure id=\"attachment_105570\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs.jpg\" alt=\"In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and lemon zest until smooth, about 2 minutes. Scrape down the sides of the bowl and add the eggs one at a time, beating well after each addition, until the egg is fully incorporated. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105570\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and lemon zest until smooth, about 2 minutes. Scrape down the sides of the bowl and add the eggs one at a time, beating well after each addition, until the egg is fully incorporated. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105542\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-cake-making.jpg\" alt=\"Add the sour cream and lemon juice to the butter mixture, beating until incorporated.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the sour cream and lemon juice to the butter mixture, beating until incorporated. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a bowl, whisk together the flour, baking powder, and salt. Add to the batter and beat just until well combined, but do not overbeat.\u003c/li>\n\u003cfigure id=\"attachment_105540\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour.jpg\" alt=\"In a bowl, whisk together the flour, baking powder, and salt. Add to the batter and beat just until well combined, but do not overbeat.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105540\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, whisk together the flour, baking powder, and salt. Add to the batter and beat just until well combined, but do not overbeat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Divide the batter between the muffin cups, filling them nearly full. You should fill about 38 cups. Bake until set and a toothpick comes out clean, about 10 minutes. Set aside on wire racks to cool for 10 minutes, then remove from the pans and let cool completely.\u003c/li>\n\u003cfigure id=\"attachment_105541\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin.jpg\" alt=\"Divide the batter between the muffin cups, filling them nearly full. You should fill about 38 cups. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105541\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the batter between the muffin cups, filling them nearly full. You should fill about 38 cups. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105538\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-baked.jpg\" alt=\"Bake until set and a toothpick comes out clean, about 10 minutes. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until set and a toothpick comes out clean, about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105536\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack.jpg\" alt=\"Set aside on wire racks to cool for 10 minutes, then remove from the pans and let cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Set aside on wire racks to cool for 10 minutes, then remove from the pans and let cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>When the cupcakes are cool, using a paring knife, cut a cup out of the top of each cupcake in the center. Scoop the lemon curd into a pastry bag that is fitted with a plain tip or without a tip (I used a small disposable one without a tip and just snipped the end off of it; you can also use a small Ziploc baggie and snip the end off of that). Pipe the curd into the cup in the cupcake, letting it mound on the top.\u003c/li>\n\u003cfigure id=\"attachment_105557\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-make-holes.jpg\" alt=\"When the cupcakes are cool, using a paring knife, cut a cup out of the top of each cupcake in the center.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105557\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When the cupcakes are cool, using a paring knife, cut a cup out of the top of each cupcake in the center. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105552\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2.jpg\" alt=\"Scoop the lemon curd into a pastry bag that is fitted with a plain tip or without a tip. Pipe the curd into the cup in the cupcake, letting it mound on the top.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105552\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scoop the lemon curd into a pastry bag that is fitted with a plain tip or without a tip. Pipe the curd into the cup in the cupcake, letting it mound on the top. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To serve, dust the cupcakes with powdered sugar. Serve at once.\u003c/li>\n\u003cfigure id=\"attachment_105561\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1.jpg\" alt=\"To serve, dust the cupcakes with powdered sugar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105561\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To serve, dust the cupcakes with powdered sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105562\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes1920-1.jpg\" alt=\"Serve the Mini Meyer Lemon Curd Cupcakes at once.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105562\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Mini Meyer Lemon Curd Cupcakes at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Gild these little golden cupcakes with scrumptious lemon curd and you’ll wonder why every cupcake isn’t made this way.",
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"description": "Gild these little golden cupcakes with scrumptious lemon curd and you’ll wonder why every cupcake isn’t made this way.",
"title": "Mini Meyer Lemon Curd Cupcakes | KQED",
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"headline": "Mini Meyer Lemon Curd Cupcakes",
"datePublished": "2015-12-30T09:51:17-08:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Chances are, if you live in the Bay Area or surrounding area, you either have a Meyer lemon tree heavy with fruit at this time of year, or there is someone in your neighborhood who has one. Make friends with that person, because, really, they should share. Worst case, many markets will carry them. Meyer lemons, for the uninitiated, are quite frankly the gem of the citrus world. A cross between a lemon and a tangerine, these gorgeous specimens are sweetly tangy with a floral fragrance and a delicate flavor. I am a very big fan.\u003c/p>\n\u003cp>You can make these cupcakes plain without the curd—they are quite yummy on their own—but I don’t recommend it. Take them to the next level of yumminess with silky, fragrant Meyer lemon curd. \u003c/p>\n\u003cp>If you can’t find Meyer lemons, don’t despair, just use Eureka lemons instead. The result will be a bit more tart and not as fragrant, but still, if you are a total lemonhead like I am, you will still love them dearly.\u003c/p>\n\u003cfigure id=\"attachment_105531\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-final-above.jpg\" alt=\" Mini Meyer Lemon Curd Cupcakes\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105531\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mini Meyer Lemon Curd Cupcakes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Mini Meyer Lemon Curd Cupcakes\u003c/h3>\n\u003cp>\u003cem>Makes about 38 mini cupcakes\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>Lemon curd\u003c/em>\u003c/strong>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>6 large egg yolks\u003c/li>\n\u003cli>3/4 cup sugar\u003c/li>\n\u003cli>1/2 cup fresh Meyer lemon juice, strained\u003c/li>\n\u003cli>Pinch of kosher salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Lemon cupcakes\u003c/em>\u003c/strong>\n\u003cli>6 tbsp unsalted butter, at room temperature\u003c/li>\n\u003cli>3/4 cup sugar\u003c/li>\n\u003cli>1 packed tbsp finely grated Meyer lemon zest\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>2/3 cup sour cream\u003c/li>\n\u003cli>2 tbsp Meyer lemon juice\u003c/li>\n\u003cli>\n\u003c/li>\n\u003cli>1 1/2 cups cake flour, sifted\u003c/li>\n\u003cli>2 1/2 teaspoons baking powder\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Powdered sugar, for garnish\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>\u003cem>Instructions:\u003c/em>\u003c/strong> \n\u003cli>To make the lemon curd, in a heatproof bowl set over (but not touching) barely simmering water in a saucepan, whisk together the whole eggs, egg yolks, sugar, lemon juice, and a pinch of salt. Cook, stirring constantly, until thickened, about 5 minutes. Remove from the heat and strain into another bowl. Cover with a piece of plastic wrap pressed directly on top of the curd (to avoid a skin from forming) and refrigerate until chilled. The curd will keep for about 1 week in the refrigerator.\u003c/li>\n\u003cfigure id=\"attachment_105549\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar.jpg\" alt=\"Combine eggs, egg yolks and sugar in heatproof bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105549\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Combine eggs, egg yolks and sugar in heatproof bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105546\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1.jpg\" alt=\"Add lemon juice, and a pinch of salt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105546\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add lemon juice, and a pinch of salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105547\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove.jpg\" alt=\"To make the lemon curd, in a heatproof bowl set over (but not touching) barely simmering water in a saucepan, whisk together the ingredients.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105547\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a heatproof bowl set over (but not touching) barely simmering water in a saucepan, whisk together the ingredients. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105543\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-curd-done.jpg\" alt=\"Cook, stirring constantly, until thickened, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105543\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook, stirring constantly, until thickened, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105544\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished.jpg\" alt=\"Remove from the heat and strain into another bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105544\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove from the heat and strain into another bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105567\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap.jpg\" alt=\"Cover with a piece of plastic wrap pressed directly on top of the curd (to avoid a skin from forming) and refrigerate until chilled.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105567\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover with a piece of plastic wrap pressed directly on top of the curd (to avoid a skin from forming) and refrigerate until chilled. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Preheat the oven to 350F. Line two 24-cup mini muffin pans with cupcake liners or grease them with cooking spray.\u003c/li>\n\u003cli>In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and lemon zest until smooth, about 2 minutes. Scrape down the sides of the bowl and add the eggs one at a time, beating well after each addition, until the egg is fully incorporated. Add the sour cream and lemon juice to the butter mixture, beating until incorporated.\u003c/li>\n\u003cfigure id=\"attachment_105570\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs.jpg\" alt=\"In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and lemon zest until smooth, about 2 minutes. Scrape down the sides of the bowl and add the eggs one at a time, beating well after each addition, until the egg is fully incorporated. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105570\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and lemon zest until smooth, about 2 minutes. Scrape down the sides of the bowl and add the eggs one at a time, beating well after each addition, until the egg is fully incorporated. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105542\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-cake-making.jpg\" alt=\"Add the sour cream and lemon juice to the butter mixture, beating until incorporated.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the sour cream and lemon juice to the butter mixture, beating until incorporated. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a bowl, whisk together the flour, baking powder, and salt. Add to the batter and beat just until well combined, but do not overbeat.\u003c/li>\n\u003cfigure id=\"attachment_105540\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour.jpg\" alt=\"In a bowl, whisk together the flour, baking powder, and salt. Add to the batter and beat just until well combined, but do not overbeat.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105540\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, whisk together the flour, baking powder, and salt. Add to the batter and beat just until well combined, but do not overbeat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Divide the batter between the muffin cups, filling them nearly full. You should fill about 38 cups. Bake until set and a toothpick comes out clean, about 10 minutes. Set aside on wire racks to cool for 10 minutes, then remove from the pans and let cool completely.\u003c/li>\n\u003cfigure id=\"attachment_105541\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin.jpg\" alt=\"Divide the batter between the muffin cups, filling them nearly full. You should fill about 38 cups. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105541\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the batter between the muffin cups, filling them nearly full. You should fill about 38 cups. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105538\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-baked.jpg\" alt=\"Bake until set and a toothpick comes out clean, about 10 minutes. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until set and a toothpick comes out clean, about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105536\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack.jpg\" alt=\"Set aside on wire racks to cool for 10 minutes, then remove from the pans and let cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Set aside on wire racks to cool for 10 minutes, then remove from the pans and let cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>When the cupcakes are cool, using a paring knife, cut a cup out of the top of each cupcake in the center. Scoop the lemon curd into a pastry bag that is fitted with a plain tip or without a tip (I used a small disposable one without a tip and just snipped the end off of it; you can also use a small Ziploc baggie and snip the end off of that). Pipe the curd into the cup in the cupcake, letting it mound on the top.\u003c/li>\n\u003cfigure id=\"attachment_105557\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-make-holes.jpg\" alt=\"When the cupcakes are cool, using a paring knife, cut a cup out of the top of each cupcake in the center.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105557\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When the cupcakes are cool, using a paring knife, cut a cup out of the top of each cupcake in the center. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105552\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2.jpg\" alt=\"Scoop the lemon curd into a pastry bag that is fitted with a plain tip or without a tip. Pipe the curd into the cup in the cupcake, letting it mound on the top.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105552\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scoop the lemon curd into a pastry bag that is fitted with a plain tip or without a tip. Pipe the curd into the cup in the cupcake, letting it mound on the top. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To serve, dust the cupcakes with powdered sugar. Serve at once.\u003c/li>\n\u003cfigure id=\"attachment_105561\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1.jpg\" alt=\"To serve, dust the cupcakes with powdered sugar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105561\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To serve, dust the cupcakes with powdered sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105562\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes1920-1.jpg\" alt=\"Serve the Mini Meyer Lemon Curd Cupcakes at once.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105562\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Mini Meyer Lemon Curd Cupcakes at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "New Year’s Eve Appetizers: Ahi Tuna Mini Tostada Bites",
"title": "New Year’s Eve Appetizers: Ahi Tuna Mini Tostada Bites",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>I was devastated when all of our beloved \u003ca href=\"http://www.npr.org/sections/thesalt/2015/11/07/455049713/why-a-neurotoxin-is-closing-crab-season-in-california\" target=\"_blank\">Dungeness crabs became toxic\u003c/a> and inedible and we realized that crab season this year was not going to happen. Dungeness crab is a mainstay at every New Year’s Eve celebration I’ve had for the past too many years to count. So, it was important for me to try to figure out something that would be just as worthy...something memorable and exceptional, and something that would take everyone’s mind off the fact that they were not eating succulent, buttery, sweet crab this New Year’s.\u003c/p>\n\u003cp>Enter ahi tuna. I love ahi tuna poke. And I adore the crispy ahi tuna poke tacos at \u003ca href=\"http://gotts.com/\" target=\"_blank\">Gott’s\u003c/a>, the burger place in the San Francisco Ferry Building. In fact, I love those tacos so much that I don’t remember the last time I actually ate a burger there. At the risk of tipping everyone off to this fact, they are SO. EFFING. GOOD.\u003c/p>\n\u003cp>So I thought, why not take that dish and turn it into a bite-sized, easy to throw back appetizer? And here, after lots of experimentation, is my ode to Gott’s tacos, in bite-sized form. OMG, I cannot tell you how good these are. They might seem like a lot of work, but if you love your friends, if you love your family, hell, if you love yourself, I urge you to make these. I don’t even want to tell you how many I stuffed into my face after making these.\u003c/p>\n\u003cp>If you can find mini tostadas, by all means buy them! The only reason I fried mine here was because I couldn’t find any, plus I wanted to be sure you knew how to do that. Once you assemble these, they should be served at once. Not that that should be a problem.\u003c/p>\n\u003cfigure id=\"attachment_105467\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-1920.jpg\" alt=\"Ahi Tuna Mini Tostada Bites\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105467\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ahi Tuna Mini Tostada Bites \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Ahi Tuna Mini Tostada Bites\u003c/h3>\n\u003cp>\u003cem>Makes 21 mini tostadas\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>Seven 6 1/2 inch corn tortillas\u003c/li>\n\u003cli>Canola oil, for frying\u003c/li>\n\u003cli>1/2 lb raw sushi grade ahi, cut into small cubes\u003c/li>\n\u003cli>1 1/2 tbsp ponzu sauce\u003c/li>\n\u003cli>1/2 tsp sesame oil\u003c/li>\n\u003cli>1/3 cup mayonnaise\u003c/li>\n\u003cli>1 1/2 tsp sambal oelek (fresh chile paste), or to taste\u003c/li>\n\u003cli>2 packed cups finely shredded green cabbage\u003c/li>\n\u003cli>1/4 cup chopped fresh cilantro\u003c/li>\n\u003cli>1 tbsp rice wine vinegar\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1 ripe avocado\u003c/li>\n\u003cli>Lime wedges\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_105482\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-slice-tuna.jpg\" alt=\"Cut the 1/2 lb raw sushi grade ahi into small cubes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105482\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-slice-tuna.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-slice-tuna-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-slice-tuna-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-slice-tuna-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-slice-tuna-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-slice-tuna-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-slice-tuna-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the 1/2 lb raw sushi grade ahi into small cubes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105470\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-cabbage.jpg\" alt=\"Finely shred 2 packed cups of green cabbage.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105470\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-cabbage.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-cabbage-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-cabbage-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-cabbage-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-cabbage-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-cabbage-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-cabbage-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finely shred 2 packed cups of green cabbage. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>To make mini tostadas, using a 3-inch round biscuit cutter, cut 3 rounds out of each tortilla (you should end up with 21 rounds). Warm about 1/2 inch of oil in a large frying pan over medium-high heat. Fry the tortilla rounds until crisp then transfer to a wire rack lined with paper towels and set over a baking sheet to drain. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_105484\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-tortilla-mold-cut.jpg\" alt=\"To make mini tostadas, using a 3-inch round biscuit cutter, cut 3 rounds out of each tortilla.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105484\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-mold-cut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-mold-cut-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-mold-cut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-mold-cut-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-mold-cut-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-mold-cut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-mold-cut-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make mini tostadas, using a 3-inch round biscuit cutter, cut 3 rounds out of each tortilla. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105474\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-fry-tortillas.jpg\" alt=\"Warm about 1/2 inch of oil in a large frying pan over medium-high heat and then add the tortilla rounds.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105474\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-fry-tortillas.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-fry-tortillas-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-fry-tortillas-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-fry-tortillas-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-fry-tortillas-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-fry-tortillas-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-fry-tortillas-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Warm about 1/2 inch of oil in a large frying pan over medium-high heat and then add the tortilla rounds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105483\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-tortilla-fry-flip.jpg\" alt=\"Fry the tortilla rounds until crisp.Transfer to a wire rack lined with paper towels and set over a baking sheet to drain.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105483\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-fry-flip.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-fry-flip-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-fry-flip-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-fry-flip-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-fry-flip-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-fry-flip-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-fry-flip-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fry the tortilla rounds until crisp.Transfer to a wire rack lined with paper towels and set over a baking sheet to drain. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a bowl, stir together the ahi, ponzu, and sesame oil; cover and refrigerate. In another bowl, stir together the mayo and sambal oelek; cover and refrigerate. In a third bowl, stir together the cabbage and cilantro, then sprinkle with the vinegar and season with salt and pepper.\u003c/li>\n\u003cfigure id=\"attachment_105490\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-tuna-mix.jpg\" alt=\"In a bowl, stir together the ahi, ponzu, and sesame oil; cover and refrigerate.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105490\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tuna-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tuna-mix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tuna-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tuna-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tuna-mix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tuna-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tuna-mix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, stir together the ahi, ponzu, and sesame oil; cover and refrigerate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105477\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-mayo-mix.jpg\" alt=\"In another bowl, stir together the mayo and sambal oelek; cover and refrigerate.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105477\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-mayo-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-mayo-mix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-mayo-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-mayo-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-mayo-mix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-mayo-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-mayo-mix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In another bowl, stir together the mayo and sambal oelek; cover and refrigerate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105480\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-salad-bowl.jpg\" alt=\"In a third bowl, stir together the cabbage and cilantro, then sprinkle with the vinegar and season with salt and pepper.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad-bowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad-bowl-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad-bowl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad-bowl-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad-bowl-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad-bowl-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a third bowl, stir together the cabbage and cilantro, then sprinkle with the vinegar and season with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>For each tostada, spread a little of the mayo mixture on the tostada shell. Top with about 1 tbsp of the ahi mixture, then top with the cabbage slaw, and a slice of avocado. Serve with the lime wedges alongside for squeezing. Serve at once.\u003c/li>\n\u003cfigure id=\"attachment_105468\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-add-mayo.jpg\" alt=\"For each tostada, spread a little of the mayo mixture on the tostada shell.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105468\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-add-mayo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-add-mayo-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-add-mayo-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-add-mayo-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-add-mayo-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-add-mayo-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-add-mayo-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">For each tostada, spread a little of the mayo mixture on the tostada shell. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105481\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-salad.jpg\" alt=\"Top with about 1 tbsp of the ahi mixture, then top with the cabbage slaw.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105481\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top with about 1 tbsp of the ahi mixture, then top with the cabbage slaw. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105475\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-lime.jpg\" alt=\"Add a slice of avocado to each tostada. Serve with the lime wedges alongside for squeezing.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105475\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-lime.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-lime-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-lime-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-lime-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-lime-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-lime-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-lime-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add a slice of avocado to each tostada. Serve with the lime wedges alongside for squeezing. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105473\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-final2.jpg\" alt=\"Serve the Ahi Tuna Mini Tostada Bites at once.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105473\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Ahi Tuna Mini Tostada Bites at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp> \u003c/p>\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Hands down our favorite appetizer of the year! These fresh ahi tuna poke tostadas are bursting with flavor. Your mouth will thank you.",
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"description": "Hands down our favorite appetizer of the year! These fresh ahi tuna poke tostadas are bursting with flavor. Your mouth will thank you.",
"title": "New Year’s Eve Appetizers: Ahi Tuna Mini Tostada Bites | KQED",
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"headline": "New Year’s Eve Appetizers: Ahi Tuna Mini Tostada Bites",
"datePublished": "2015-12-29T11:21:04-08:00",
"dateModified": "2016-12-09T16:44:01-08:00",
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"slug": "new-years-eve-appetizers-ahi-tuna-mini-tostada-bites",
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"source": "Holiday Recipes",
"path": "/bayareabites/105316/new-years-eve-appetizers-ahi-tuna-mini-tostada-bites",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I was devastated when all of our beloved \u003ca href=\"http://www.npr.org/sections/thesalt/2015/11/07/455049713/why-a-neurotoxin-is-closing-crab-season-in-california\" target=\"_blank\">Dungeness crabs became toxic\u003c/a> and inedible and we realized that crab season this year was not going to happen. Dungeness crab is a mainstay at every New Year’s Eve celebration I’ve had for the past too many years to count. So, it was important for me to try to figure out something that would be just as worthy...something memorable and exceptional, and something that would take everyone’s mind off the fact that they were not eating succulent, buttery, sweet crab this New Year’s.\u003c/p>\n\u003cp>Enter ahi tuna. I love ahi tuna poke. And I adore the crispy ahi tuna poke tacos at \u003ca href=\"http://gotts.com/\" target=\"_blank\">Gott’s\u003c/a>, the burger place in the San Francisco Ferry Building. In fact, I love those tacos so much that I don’t remember the last time I actually ate a burger there. At the risk of tipping everyone off to this fact, they are SO. EFFING. GOOD.\u003c/p>\n\u003cp>So I thought, why not take that dish and turn it into a bite-sized, easy to throw back appetizer? And here, after lots of experimentation, is my ode to Gott’s tacos, in bite-sized form. OMG, I cannot tell you how good these are. They might seem like a lot of work, but if you love your friends, if you love your family, hell, if you love yourself, I urge you to make these. I don’t even want to tell you how many I stuffed into my face after making these.\u003c/p>\n\u003cp>If you can find mini tostadas, by all means buy them! The only reason I fried mine here was because I couldn’t find any, plus I wanted to be sure you knew how to do that. Once you assemble these, they should be served at once. Not that that should be a problem.\u003c/p>\n\u003cfigure id=\"attachment_105467\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-1920.jpg\" alt=\"Ahi Tuna Mini Tostada Bites\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105467\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ahi Tuna Mini Tostada Bites \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Ahi Tuna Mini Tostada Bites\u003c/h3>\n\u003cp>\u003cem>Makes 21 mini tostadas\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>Seven 6 1/2 inch corn tortillas\u003c/li>\n\u003cli>Canola oil, for frying\u003c/li>\n\u003cli>1/2 lb raw sushi grade ahi, cut into small cubes\u003c/li>\n\u003cli>1 1/2 tbsp ponzu sauce\u003c/li>\n\u003cli>1/2 tsp sesame oil\u003c/li>\n\u003cli>1/3 cup mayonnaise\u003c/li>\n\u003cli>1 1/2 tsp sambal oelek (fresh chile paste), or to taste\u003c/li>\n\u003cli>2 packed cups finely shredded green cabbage\u003c/li>\n\u003cli>1/4 cup chopped fresh cilantro\u003c/li>\n\u003cli>1 tbsp rice wine vinegar\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1 ripe avocado\u003c/li>\n\u003cli>Lime wedges\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_105482\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-slice-tuna.jpg\" alt=\"Cut the 1/2 lb raw sushi grade ahi into small cubes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105482\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-slice-tuna.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-slice-tuna-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-slice-tuna-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-slice-tuna-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-slice-tuna-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-slice-tuna-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-slice-tuna-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the 1/2 lb raw sushi grade ahi into small cubes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105470\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-cabbage.jpg\" alt=\"Finely shred 2 packed cups of green cabbage.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105470\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-cabbage.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-cabbage-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-cabbage-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-cabbage-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-cabbage-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-cabbage-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-cabbage-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finely shred 2 packed cups of green cabbage. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>To make mini tostadas, using a 3-inch round biscuit cutter, cut 3 rounds out of each tortilla (you should end up with 21 rounds). Warm about 1/2 inch of oil in a large frying pan over medium-high heat. Fry the tortilla rounds until crisp then transfer to a wire rack lined with paper towels and set over a baking sheet to drain. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_105484\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-tortilla-mold-cut.jpg\" alt=\"To make mini tostadas, using a 3-inch round biscuit cutter, cut 3 rounds out of each tortilla.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105484\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-mold-cut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-mold-cut-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-mold-cut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-mold-cut-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-mold-cut-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-mold-cut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-mold-cut-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make mini tostadas, using a 3-inch round biscuit cutter, cut 3 rounds out of each tortilla. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105474\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-fry-tortillas.jpg\" alt=\"Warm about 1/2 inch of oil in a large frying pan over medium-high heat and then add the tortilla rounds.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105474\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-fry-tortillas.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-fry-tortillas-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-fry-tortillas-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-fry-tortillas-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-fry-tortillas-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-fry-tortillas-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-fry-tortillas-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Warm about 1/2 inch of oil in a large frying pan over medium-high heat and then add the tortilla rounds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105483\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-tortilla-fry-flip.jpg\" alt=\"Fry the tortilla rounds until crisp.Transfer to a wire rack lined with paper towels and set over a baking sheet to drain.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105483\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-fry-flip.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-fry-flip-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-fry-flip-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-fry-flip-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-fry-flip-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-fry-flip-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tortilla-fry-flip-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fry the tortilla rounds until crisp.Transfer to a wire rack lined with paper towels and set over a baking sheet to drain. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a bowl, stir together the ahi, ponzu, and sesame oil; cover and refrigerate. In another bowl, stir together the mayo and sambal oelek; cover and refrigerate. In a third bowl, stir together the cabbage and cilantro, then sprinkle with the vinegar and season with salt and pepper.\u003c/li>\n\u003cfigure id=\"attachment_105490\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-tuna-mix.jpg\" alt=\"In a bowl, stir together the ahi, ponzu, and sesame oil; cover and refrigerate.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105490\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tuna-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tuna-mix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tuna-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tuna-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tuna-mix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tuna-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-tuna-mix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, stir together the ahi, ponzu, and sesame oil; cover and refrigerate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105477\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-mayo-mix.jpg\" alt=\"In another bowl, stir together the mayo and sambal oelek; cover and refrigerate.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105477\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-mayo-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-mayo-mix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-mayo-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-mayo-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-mayo-mix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-mayo-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-mayo-mix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In another bowl, stir together the mayo and sambal oelek; cover and refrigerate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105480\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-salad-bowl.jpg\" alt=\"In a third bowl, stir together the cabbage and cilantro, then sprinkle with the vinegar and season with salt and pepper.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad-bowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad-bowl-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad-bowl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad-bowl-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad-bowl-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad-bowl-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a third bowl, stir together the cabbage and cilantro, then sprinkle with the vinegar and season with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>For each tostada, spread a little of the mayo mixture on the tostada shell. Top with about 1 tbsp of the ahi mixture, then top with the cabbage slaw, and a slice of avocado. Serve with the lime wedges alongside for squeezing. Serve at once.\u003c/li>\n\u003cfigure id=\"attachment_105468\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-add-mayo.jpg\" alt=\"For each tostada, spread a little of the mayo mixture on the tostada shell.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105468\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-add-mayo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-add-mayo-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-add-mayo-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-add-mayo-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-add-mayo-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-add-mayo-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-add-mayo-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">For each tostada, spread a little of the mayo mixture on the tostada shell. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105481\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-salad.jpg\" alt=\"Top with about 1 tbsp of the ahi mixture, then top with the cabbage slaw.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105481\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-salad-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top with about 1 tbsp of the ahi mixture, then top with the cabbage slaw. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105475\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-lime.jpg\" alt=\"Add a slice of avocado to each tostada. Serve with the lime wedges alongside for squeezing.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105475\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-lime.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-lime-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-lime-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-lime-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-lime-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-lime-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-lime-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add a slice of avocado to each tostada. Serve with the lime wedges alongside for squeezing. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105473\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-final2.jpg\" alt=\"Serve the Ahi Tuna Mini Tostada Bites at once.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105473\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Ahi Tuna Mini Tostada Bites at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp> \u003c/p>\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "New Year’s Eve Appetizers: Prosciutto-Wrapped Pears with Gorgonzola",
"title": "New Year’s Eve Appetizers: Prosciutto-Wrapped Pears with Gorgonzola",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>'Tis the season for sweet juicy pears, and I like nothing better than to pair them with something salty. They are a natural on a cheese platter, the delicate wedges a perfect counterpoint to creamy-salty cheese, and they are also great friends with all sorts of toasted nuts and even thin slices of charcuterie, like prosciutto or speck.\u003c/p>\n\u003cp>This appetizer is not only simple to make, but it’s easy to make a lot or a little. Just use the recipe below as a guide and prepare what you need—a little or a lot—for your holiday party or celebration. \u003c/p>\n\u003cp>To give you an idea of how to scale for the amount you need, each pear will yield about 10 to 12 slices, and you’ll need about 1 tsp of crumbled cheese for each slice of pear, plus a slice of prosciutto can be cut into 2 to 3 lengthwise slices and you need only one lengthwise slice per slice of pear. So, for every 1 pear, you need 10 to 12 tsp cheese and 4 to 6 slices prosciutto.\u003c/p>\n\u003cp>They are best made just before the festivities begin, but the addition of lemon juice on the pears will keep them from oxidizing too quickly. You can make them up to an hour or so before the party and refrigerate until ready to serve.\u003c/p>\n\u003cfigure id=\"attachment_105444\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/pear-proscuitto-ingredients.jpg\" alt=\"Prosciutto-Wrapped Pears with Gorgonzola ingredients\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105444\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prosciutto-Wrapped Pears with Gorgonzola ingredients \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Prosciutto-Wrapped Pears with Gorgonzola\u003c/h3>\n\u003cp>\u003cem>Makes as many as you want!\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>Ripe, fragrant pear(s)\u003c/li>\n\u003cli>A lemon\u003c/li>\n\u003cli>Crumbled blue cheese, such as Gorgonzola\u003c/li>\n\u003cli>Thin slices prosciutto, halved lengthwise\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Quarter the pears and cut out the core with a paring knife. Slice each quarter into 1/2-inch wedges (you should get 10 to 12 slices from each pear, depending on the size of the pear). Sprinkle the pear slices with a little lemon juice to keep them from oxidizing.\u003c/li>\n\u003cfigure id=\"attachment_105457\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/pear-proscuitto-pear.jpg\" alt=\"Quarter the pears and cut out the core with a paring knife. Slice each quarter into 1/2-inch wedges.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105457\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-pear.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-pear-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-pear-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-pear-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-pear-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-pear-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-pear-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Quarter the pears and cut out the core with a paring knife. Slice each quarter into 1/2-inch wedges. Sprinkle the pear slices with a little lemon juice to keep them from oxidizing. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>On each pear slice, press 1 tsp of blue cheese into a pile. Take 1 piece of prosciutto and wrap it around each pear slice, enclosing the blue cheese.\u003c/li>\n\u003cfigure id=\"attachment_105435\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/pear-proscuitto-cheese.jpg\" alt=\"On each pear slice, press 1 tsp of blue cheese into a pile.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105435\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-cheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-cheese-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-cheese-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-cheese-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-cheese-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-cheese-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">On each pear slice, press 1 tsp of blue cheese into a pile. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105446\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/pear-proscuitto-roll-close.jpg\" alt=\"Take 1 piece of prosciutto and wrap it around each pear slice, enclosing the blue cheese.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105446\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-roll-close.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-roll-close-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-roll-close-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-roll-close-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-roll-close-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-roll-close-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-roll-close-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Take 1 piece of prosciutto and wrap it around each pear slice, enclosing the blue cheese. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer to a platter and serve, or cover and refrigerate for up to 6 hours. Let come to room temperature before serving.\u003c/li>\n\u003cfigure id=\"attachment_105443\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/pear-proscuitto-final7.jpg\" alt=\"Transfer to a platter and serve, or cover and refrigerate for up to 6 hours. Let come to room temperature before serving.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105443\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final7.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final7-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final7-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final7-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final7-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final7-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final7-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a platter and serve, or cover and refrigerate for up to 6 hours. Let come to room temperature before serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>'Tis the season for sweet juicy pears, and I like nothing better than to pair them with something salty. They are a natural on a cheese platter, the delicate wedges a perfect counterpoint to creamy-salty cheese, and they are also great friends with all sorts of toasted nuts and even thin slices of charcuterie, like prosciutto or speck.\u003c/p>\n\u003cp>This appetizer is not only simple to make, but it’s easy to make a lot or a little. Just use the recipe below as a guide and prepare what you need—a little or a lot—for your holiday party or celebration. \u003c/p>\n\u003cp>To give you an idea of how to scale for the amount you need, each pear will yield about 10 to 12 slices, and you’ll need about 1 tsp of crumbled cheese for each slice of pear, plus a slice of prosciutto can be cut into 2 to 3 lengthwise slices and you need only one lengthwise slice per slice of pear. So, for every 1 pear, you need 10 to 12 tsp cheese and 4 to 6 slices prosciutto.\u003c/p>\n\u003cp>They are best made just before the festivities begin, but the addition of lemon juice on the pears will keep them from oxidizing too quickly. You can make them up to an hour or so before the party and refrigerate until ready to serve.\u003c/p>\n\u003cfigure id=\"attachment_105444\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/pear-proscuitto-ingredients.jpg\" alt=\"Prosciutto-Wrapped Pears with Gorgonzola ingredients\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105444\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prosciutto-Wrapped Pears with Gorgonzola ingredients \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Prosciutto-Wrapped Pears with Gorgonzola\u003c/h3>\n\u003cp>\u003cem>Makes as many as you want!\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>Ripe, fragrant pear(s)\u003c/li>\n\u003cli>A lemon\u003c/li>\n\u003cli>Crumbled blue cheese, such as Gorgonzola\u003c/li>\n\u003cli>Thin slices prosciutto, halved lengthwise\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Quarter the pears and cut out the core with a paring knife. Slice each quarter into 1/2-inch wedges (you should get 10 to 12 slices from each pear, depending on the size of the pear). Sprinkle the pear slices with a little lemon juice to keep them from oxidizing.\u003c/li>\n\u003cfigure id=\"attachment_105457\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/pear-proscuitto-pear.jpg\" alt=\"Quarter the pears and cut out the core with a paring knife. Slice each quarter into 1/2-inch wedges.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105457\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-pear.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-pear-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-pear-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-pear-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-pear-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-pear-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-pear-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Quarter the pears and cut out the core with a paring knife. Slice each quarter into 1/2-inch wedges. Sprinkle the pear slices with a little lemon juice to keep them from oxidizing. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>On each pear slice, press 1 tsp of blue cheese into a pile. Take 1 piece of prosciutto and wrap it around each pear slice, enclosing the blue cheese.\u003c/li>\n\u003cfigure id=\"attachment_105435\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/pear-proscuitto-cheese.jpg\" alt=\"On each pear slice, press 1 tsp of blue cheese into a pile.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105435\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-cheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-cheese-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-cheese-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-cheese-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-cheese-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-cheese-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">On each pear slice, press 1 tsp of blue cheese into a pile. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105446\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/pear-proscuitto-roll-close.jpg\" alt=\"Take 1 piece of prosciutto and wrap it around each pear slice, enclosing the blue cheese.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105446\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-roll-close.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-roll-close-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-roll-close-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-roll-close-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-roll-close-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-roll-close-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-roll-close-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Take 1 piece of prosciutto and wrap it around each pear slice, enclosing the blue cheese. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer to a platter and serve, or cover and refrigerate for up to 6 hours. Let come to room temperature before serving.\u003c/li>\n\u003cfigure id=\"attachment_105443\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/pear-proscuitto-final7.jpg\" alt=\"Transfer to a platter and serve, or cover and refrigerate for up to 6 hours. Let come to room temperature before serving.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105443\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final7.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final7-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final7-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final7-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final7-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final7-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final7-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a platter and serve, or cover and refrigerate for up to 6 hours. Let come to room temperature before serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "10 Under-the-Radar and Affordable Sparkling Wines for New Year's Eve",
"title": "10 Under-the-Radar and Affordable Sparkling Wines for New Year's Eve",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Around this time of year the cyber-airwaves are filled with Champagne. That is, they are brimming with recommendations for the one alcoholic beverage most Americans save for special occasions, such as New Year’s Eve: sparkling wine. But in many cultures, sparkling wine is just a variation on the theme of fermented grape juice, designed to be enjoyed year-round with food or as an apéritif. While you can easily find decent, run-of-the-mill Prosecco, Cremant de Bourgogne and Cava on supermarket shelves, this year brings an abundance of more obscure choices in local wine shops. They are mostly \u003ca href=\"https://en.wikipedia.org/wiki/Natural_wine\" target=\"_blank\">natural wines\u003c/a>, which are wines that have been manipulated as little as possible in order to retain the unique qualities specific to each grape varietal that produced them, as well as their \u003ca href=\"https://en.wikipedia.org/wiki/Terroir\" target=\"_blank\">terroir\u003c/a>. \u003c/p>\n\u003cp>Natural wines have been trending in New York, Los Angeles and San Francisco slowly over the last few years, but the Bay Area has recently seen a marked increase in the variety of natural wines available locally. While there aren’t any legal parameters that formally guide what constitutes “natural” wine, a bottling can typically claim that distinction with authority if it is made using native yeasts, with the addition of minimal sulfur dioxide in the process. Many are organic or biodynamic (two legal certifications) as well, and a large percentage are unfined and unfiltered, resulting in wines that have diverse aroma and flavor profiles that the average wine drinker might find unusual, from a tart or sour finish to a bonafide funkiness. Others are classically elegant and more recognizable to most palates. \u003c/p>\n\u003cp>These ten wines range in price from $16-$34, and all have something to offer that is a bit different this season from the usual effervescent suspects. Prices are from the three shops where I discovered these bottles — \u003ca href=\"http://biondivino.com/\" target=\"_blank\">Biondivino\u003c/a> in San Francisco, \u003ca href=\"http://ordinairewine.com/\" target=\"_blank\">Ordinaire\u003c/a> in Oakland, and \u003ca href=\"http://www.vintageberkeley.com/\" target=\"_blank\">Vintage Wine\u003c/a> in Berkeley — but might be available at different retail prices in other local or online wine stores.\u003c/p>\n\u003cp>The \u003cstrong>2013 Vigneto Orsi San Vito Sui Liveiti\u003c/strong> ($18 at Biondivino), from Emilia Romagna in Italy, is made from the Pignoletto grape (97%) with a tiny bit of Riesling for acidity and aged on the lees (“sui lieviti”), meaning that the wine is left to age with the natural sediment in the bottle, which is typically removed through a filtering process. It’s also a pétillant naturel, or “pét-nat,” as the hipsters call it, which indicates that it’s been bottled before the primary fermentation is complete. In terms of flavor, this wine is more akin to a dry cider than what most of us associate with wine. It’s crisp, with notes of grapefruit, Asian pear and lychee and would pair well with young goat cheese, ceviche or vegetarian pasta or risotto dish.\u003c/p>\n\u003cfigure id=\"attachment_105384\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Orsi1920.jpg\" alt=\"Orsi: 2013 Vigneto Orsi San Vito Sui Liveiti\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105384\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Orsi1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Orsi1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Orsi1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Orsi1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Orsi1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Orsi1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Orsi1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Orsi: 2013 Vigneto Orsi San Vito Sui Liveiti \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pere Mata Cupado Rosé Non-Vintage\u003c/strong> ($24 at Vintage Berkeley) is made up of three little-known grapes: Macabeau (35%), Xarello (20%) and Parellada (20%), along with the more famous Monastrell (25%). The whole package is a twist on Spanish Cava and leads with musky apple notes on the nose that shift to a deep yeastiness on the palate. This organic, small-production wine, named after the winemaker, is first fermented in stainless steel for up to three weeks, then transferred to bottle, where it undergoes secondary fermentation for another month or more. It’s a lovely apéritif wine with salty nuts or olives or slices of Serrano ham.\u003c/p>\n\u003cfigure id=\"attachment_105385\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/PereMata1920.jpg\" alt=\"PereMata: Pere Mata Cupado Rosé Non-Vintage\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105385\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/PereMata1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/PereMata1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/PereMata1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/PereMata1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/PereMata1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/PereMata1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/PereMata1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">PereMata: Pere Mata Cupado Rosé Non-Vintage \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Having never been a big fan of sparkling red wines, I was delighted when Ceri Smith, owner of Biondivino, recommended the \u003cstrong>2011 Croci Gutturnio Frizzante\u003c/strong> ($20.70), a berry-laden, tannic mouthful of delight that would be delicious with pizza, all manner of salumi, and pastas with cream- and butter-based sauces. Another wine from Emilia Romagna, which Smith maintains is the hottest region in Italy right now, the Gutturnio is made from Barbera and Bonarda, biodynamically grown and aged sur lie. Think Lambrusco with a large brain and a more serious expression on its face, but lush with brambly forest fruits. And even though it’s a red, it’s designed to be served chilled.\u003c/p>\n\u003cfigure id=\"attachment_105377\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Croci1920.jpg\" alt=\"Croci: 2011 Croci Gutturnio Frizzante\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105377\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Croci1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Croci1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Croci1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Croci1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Croci1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Croci1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Croci1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Croci: 2011 Croci Gutturnio Frizzante \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Also from Biondivino, the \u003cstrong>Folicello Emilia Bianco Frizzante\u003c/strong> ($16.20) is a white Lambrusco that is bone dry, very fizzy, and redolent of baked green apple (a nice balance of sweet and tart). Made of 90% Pignoletto and 10% Montuni, it’s both organic and biodynamic, with no added sulfites. Good pairings include lightly smoked fish, dishes that feature olives, and young cheeses.\u003c/p>\n\u003cfigure id=\"attachment_105380\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Folicello1920.jpg\" alt=\"Folicello: Folicello Emilia Bianco Frizzante\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105380\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Folicello1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Folicello1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Folicello1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Folicello1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Folicello1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Folicello1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Folicello1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Folicello: Folicello Emilia Bianco Frizzante \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>California makes the cut with a rambunctious \u003cstrong>2014 J. Brix Cobolorum Riesling\u003c/strong> ($24 at Ordinaire), a Santa Barbara production that is the most péttilant of the pét-nats on this list — so fizzy that you’ll need to wait for it to calm down before you pour it. Aside from faint petrol notes associated with fine Riesling, you’d be hard-pressed to guess the grape here because we hardly ever taste it unfiltered. This one is also undisgorged, with no added sulfites. You’ve heard of beer for wine-lovers? This is a wine for beer-lovers, and would work well with sushi, spicy gazpacho, or ceviche.\u003c/p>\n\u003cfigure id=\"attachment_105381\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/JBrix1920.jpg\" alt=\"JBrix: J. Brix Cobolorum Riesling\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105381\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/JBrix1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/JBrix1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/JBrix1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/JBrix1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/JBrix1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/JBrix1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/JBrix1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">JBrix: J. Brix Cobolorum Riesling \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A lovely version of the well-known Crémant du Jura is the \u003cstrong>Champ Divin Zero Dosage\u003c/strong> ($25 at Vintage Berkeley) wine, made from 70% Chardonnay and 30% Pinot Noir. Even though these are familiar grapes to Champagne drinkers, the no-dosage method gives the wine an elegant restraint not to be confused with austerity, as it is also fruit-driven. Of all the wines mentioned here, this one goes best with raw oysters or other raw or lightly cooked shellfish because of its inherent minerality. This is one of the most manipulated wines on the list, but it is made with indigenous yeasts and only lightly filtered.\u003c/p>\n\u003cfigure id=\"attachment_105378\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Divin1920.jpg\" alt=\"Divin: Champ Divin Zero Dosage\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105378\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Divin1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Divin1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Divin1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Divin1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Divin1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Divin1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Divin1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divin: Champ Divin Zero Dosage \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The one terrific natural wine I found from Spain is the \u003cstrong>Viña Enebro Rosé\u003c/strong> ($18 at Biondivino), another pét-nat made from Tempranillo grapes, which give the wine a saturated tawny-pink hue. From a farm that grows olive and almond trees, as well as grapes, this production is certified organic. Because the red grapes impart more tannins than white grapes, this bubbly is suitable for meat dishes and will stand up even to heavy stews and aged cheeses. It’s also great as a pre-dinner wine with salumi.\u003c/p>\n\u003cfigure id=\"attachment_105379\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Enebro1920.jpg\" alt=\"Enebro: Viña Enebro Rosé\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105379\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Enebro1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Enebro1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Enebro1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Enebro1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Enebro1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Enebro1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Enebro1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enebro: Viña Enebro Rosé \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Famed natural winemaker Jean-Pierre Robinot has made a compelling \u003cstrong>L’Opera Des Vins Les Années Folles\u003c/strong> ($30 at Ordinaire) from 80% Pineau d'Aunis and 20% Chenin Blanc grapes in his vineyards in the tiny village of Chahaignes, near Angers (in the Jasnières AOC). This area is known well for Chenin Blanc, but the driving force of this wine is the Pineau d'Aunis, a red grape variety that lends an appealing funkiness to the nose and tannic structure to the mouthfeel, with a decidedly peppery-strawberry flavor taking the lead on the palate. Serve it with aged goat cheese, sweeter dishes in the Thai, Chinese or Vietnamese repertoire, or cured meats of any kind.\u003c/p>\n\u003cfigure id=\"attachment_105382\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lesannees1920.jpg\" alt=\"LesAnnees: Robinot L’Opera Des Vins Les Années Folles\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105382\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lesannees1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lesannees1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lesannees1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lesannees1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lesannees1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lesannees1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lesannees1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">LesAnnees: Robinot L’Opera Des Vins Les Années Folles \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another lush and delicious sur lie wine is the \u003cstrong>2014 Menti Roncaie\u003c/strong> ($18.50 at Vintage Berkeley) from Italy’s Veneto region, made from 100% Garganega. The secondary fermentation in the bottle is precipitated by the addition of Albina juice (resonated Garganega), with only natural yeasts and no added sulfites. Because of its citrus and nut aromas and flavors, I especially like this wine with simple crostini before dinner or a first course of vegetarian pasta or risotto.\u003c/p>\n\u003cfigure id=\"attachment_105383\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Menti1920.jpg\" alt=\"Menti: 2014 Menti Roncaie Sui Lieviti\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105383\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Menti1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Menti1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Menti1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Menti1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Menti1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Menti1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Menti1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Menti: 2014 Menti Roncaie Sui Lieviti\u003cbr> \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The one Austrian contender here is the \u003cstrong>Strohmeier Schilcher Frizzante\u003c/strong> ($35 at Ordinaire), a rosé made from 100% Blauer Wildbacher, a little-planted grape with crisp acidity, white pepper notes, and grassy undertones. The farmer-winemakers Christine and Franz Strohmeier use natural methods in the vineyards as much as possible, including the use of whey instead of copper sulfite to ward off downy mildew. This sparkler is excellent alongside triple-cream cheeses, wild boar salumi, and other foods high in fat.\u003c/p>\n\u003cfigure id=\"attachment_105386\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Strohmeier1920.jpg\" alt=\"Strohmeier: Strohmeier Schilcher Frizzante\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105386\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Strohmeier1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Strohmeier1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Strohmeier1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Strohmeier1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Strohmeier1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Strohmeier1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Strohmeier1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Strohmeier: Strohmeier Schilcher Frizzante \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://biondivino.com/\" target=\"_blank\">\u003cstrong>Biondivino Wine Boutique\u003c/strong>\u003c/a>\u003cbr>\n1415 Green St. [\u003ca href=\"https://goo.gl/HTvX5l\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94109\u003cbr>\n(415) 673-2320\u003cbr>\nHours: Mon-Wed, 11am-8pm; Thu-Sat, 11am-10pm; Sun, noon-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/biondivino\" target=\"_blank\">Biondivino Wine Boutique\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/biondivino\" target=\"_blank\">@biodivino\u003c/a> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ordinairewine.com/\" target=\"_blank\">\u003cstrong>Ordinaire\u003c/strong>\u003c/a>\u003cbr>\n3354 Grand Ave. [\u003ca href=\"https://goo.gl/6d56jL\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94610\u003cbr>\n(510) 629-3944\u003cbr>\nHours: Tues-Sat, noon-10pm; Sun, noon-5pm; closed Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ordinairewine\" target=\"_blank\">Ordinaire\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ordinairewine\" target=\"_blank\">@ordinairewine\u003c/a>\u003cbr>\nTumblr: \u003ca href=\"http://ordinairewine.tumblr.com/\" target=\"_blank\">Ordinaire\u003c/a> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.vintageberkeley.com/\" target=\"_blank\">\u003cstrong>Vintage Berkeley\u003c/strong>\u003c/a> (two locations)\u003cbr>\n2949 College Ave. [\u003ca href=\"https://goo.gl/YGnvGi\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94705\u003cbr>\n(510) 549-9501\u003cbr>\nHours: Mon-Sat, 11am-8pm; Sun, 11am-6pm\u003cbr>\n2113 Vine St. [\u003ca href=\"https://goo.gl/JEOMWs\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\n(510) 665-8600\u003cbr>\nHours: Mon-Sat, 11am-8pm; Sun, 11am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Vintage-Berkeley-306773196651/\" target=\"_blank\">Vintage Berkeley\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/VintageBerkeley\" target=\"_blank\">@VintageBerkeley\u003c/a>\u003cbr>\nTumblr: \u003ca href=\"http://vintageberkeley.tumblr.com/\" target=\"_blank\">Vintage Berkeley\u003c/a> \u003c/p>\n\n",
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"excerpt": "Celebrate the New Year with a natural bubbly that won’t break the bank.\r\n\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Around this time of year the cyber-airwaves are filled with Champagne. That is, they are brimming with recommendations for the one alcoholic beverage most Americans save for special occasions, such as New Year’s Eve: sparkling wine. But in many cultures, sparkling wine is just a variation on the theme of fermented grape juice, designed to be enjoyed year-round with food or as an apéritif. While you can easily find decent, run-of-the-mill Prosecco, Cremant de Bourgogne and Cava on supermarket shelves, this year brings an abundance of more obscure choices in local wine shops. They are mostly \u003ca href=\"https://en.wikipedia.org/wiki/Natural_wine\" target=\"_blank\">natural wines\u003c/a>, which are wines that have been manipulated as little as possible in order to retain the unique qualities specific to each grape varietal that produced them, as well as their \u003ca href=\"https://en.wikipedia.org/wiki/Terroir\" target=\"_blank\">terroir\u003c/a>. \u003c/p>\n\u003cp>Natural wines have been trending in New York, Los Angeles and San Francisco slowly over the last few years, but the Bay Area has recently seen a marked increase in the variety of natural wines available locally. While there aren’t any legal parameters that formally guide what constitutes “natural” wine, a bottling can typically claim that distinction with authority if it is made using native yeasts, with the addition of minimal sulfur dioxide in the process. Many are organic or biodynamic (two legal certifications) as well, and a large percentage are unfined and unfiltered, resulting in wines that have diverse aroma and flavor profiles that the average wine drinker might find unusual, from a tart or sour finish to a bonafide funkiness. Others are classically elegant and more recognizable to most palates. \u003c/p>\n\u003cp>These ten wines range in price from $16-$34, and all have something to offer that is a bit different this season from the usual effervescent suspects. Prices are from the three shops where I discovered these bottles — \u003ca href=\"http://biondivino.com/\" target=\"_blank\">Biondivino\u003c/a> in San Francisco, \u003ca href=\"http://ordinairewine.com/\" target=\"_blank\">Ordinaire\u003c/a> in Oakland, and \u003ca href=\"http://www.vintageberkeley.com/\" target=\"_blank\">Vintage Wine\u003c/a> in Berkeley — but might be available at different retail prices in other local or online wine stores.\u003c/p>\n\u003cp>The \u003cstrong>2013 Vigneto Orsi San Vito Sui Liveiti\u003c/strong> ($18 at Biondivino), from Emilia Romagna in Italy, is made from the Pignoletto grape (97%) with a tiny bit of Riesling for acidity and aged on the lees (“sui lieviti”), meaning that the wine is left to age with the natural sediment in the bottle, which is typically removed through a filtering process. It’s also a pétillant naturel, or “pét-nat,” as the hipsters call it, which indicates that it’s been bottled before the primary fermentation is complete. In terms of flavor, this wine is more akin to a dry cider than what most of us associate with wine. It’s crisp, with notes of grapefruit, Asian pear and lychee and would pair well with young goat cheese, ceviche or vegetarian pasta or risotto dish.\u003c/p>\n\u003cfigure id=\"attachment_105384\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Orsi1920.jpg\" alt=\"Orsi: 2013 Vigneto Orsi San Vito Sui Liveiti\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105384\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Orsi1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Orsi1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Orsi1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Orsi1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Orsi1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Orsi1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Orsi1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Orsi: 2013 Vigneto Orsi San Vito Sui Liveiti \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pere Mata Cupado Rosé Non-Vintage\u003c/strong> ($24 at Vintage Berkeley) is made up of three little-known grapes: Macabeau (35%), Xarello (20%) and Parellada (20%), along with the more famous Monastrell (25%). The whole package is a twist on Spanish Cava and leads with musky apple notes on the nose that shift to a deep yeastiness on the palate. This organic, small-production wine, named after the winemaker, is first fermented in stainless steel for up to three weeks, then transferred to bottle, where it undergoes secondary fermentation for another month or more. It’s a lovely apéritif wine with salty nuts or olives or slices of Serrano ham.\u003c/p>\n\u003cfigure id=\"attachment_105385\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/PereMata1920.jpg\" alt=\"PereMata: Pere Mata Cupado Rosé Non-Vintage\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105385\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/PereMata1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/PereMata1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/PereMata1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/PereMata1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/PereMata1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/PereMata1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/PereMata1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">PereMata: Pere Mata Cupado Rosé Non-Vintage \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Having never been a big fan of sparkling red wines, I was delighted when Ceri Smith, owner of Biondivino, recommended the \u003cstrong>2011 Croci Gutturnio Frizzante\u003c/strong> ($20.70), a berry-laden, tannic mouthful of delight that would be delicious with pizza, all manner of salumi, and pastas with cream- and butter-based sauces. Another wine from Emilia Romagna, which Smith maintains is the hottest region in Italy right now, the Gutturnio is made from Barbera and Bonarda, biodynamically grown and aged sur lie. Think Lambrusco with a large brain and a more serious expression on its face, but lush with brambly forest fruits. And even though it’s a red, it’s designed to be served chilled.\u003c/p>\n\u003cfigure id=\"attachment_105377\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Croci1920.jpg\" alt=\"Croci: 2011 Croci Gutturnio Frizzante\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105377\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Croci1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Croci1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Croci1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Croci1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Croci1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Croci1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Croci1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Croci: 2011 Croci Gutturnio Frizzante \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Also from Biondivino, the \u003cstrong>Folicello Emilia Bianco Frizzante\u003c/strong> ($16.20) is a white Lambrusco that is bone dry, very fizzy, and redolent of baked green apple (a nice balance of sweet and tart). Made of 90% Pignoletto and 10% Montuni, it’s both organic and biodynamic, with no added sulfites. Good pairings include lightly smoked fish, dishes that feature olives, and young cheeses.\u003c/p>\n\u003cfigure id=\"attachment_105380\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Folicello1920.jpg\" alt=\"Folicello: Folicello Emilia Bianco Frizzante\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105380\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Folicello1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Folicello1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Folicello1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Folicello1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Folicello1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Folicello1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Folicello1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Folicello: Folicello Emilia Bianco Frizzante \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>California makes the cut with a rambunctious \u003cstrong>2014 J. Brix Cobolorum Riesling\u003c/strong> ($24 at Ordinaire), a Santa Barbara production that is the most péttilant of the pét-nats on this list — so fizzy that you’ll need to wait for it to calm down before you pour it. Aside from faint petrol notes associated with fine Riesling, you’d be hard-pressed to guess the grape here because we hardly ever taste it unfiltered. This one is also undisgorged, with no added sulfites. You’ve heard of beer for wine-lovers? This is a wine for beer-lovers, and would work well with sushi, spicy gazpacho, or ceviche.\u003c/p>\n\u003cfigure id=\"attachment_105381\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/JBrix1920.jpg\" alt=\"JBrix: J. Brix Cobolorum Riesling\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105381\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/JBrix1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/JBrix1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/JBrix1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/JBrix1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/JBrix1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/JBrix1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/JBrix1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">JBrix: J. Brix Cobolorum Riesling \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A lovely version of the well-known Crémant du Jura is the \u003cstrong>Champ Divin Zero Dosage\u003c/strong> ($25 at Vintage Berkeley) wine, made from 70% Chardonnay and 30% Pinot Noir. Even though these are familiar grapes to Champagne drinkers, the no-dosage method gives the wine an elegant restraint not to be confused with austerity, as it is also fruit-driven. Of all the wines mentioned here, this one goes best with raw oysters or other raw or lightly cooked shellfish because of its inherent minerality. This is one of the most manipulated wines on the list, but it is made with indigenous yeasts and only lightly filtered.\u003c/p>\n\u003cfigure id=\"attachment_105378\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Divin1920.jpg\" alt=\"Divin: Champ Divin Zero Dosage\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105378\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Divin1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Divin1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Divin1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Divin1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Divin1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Divin1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Divin1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divin: Champ Divin Zero Dosage \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The one terrific natural wine I found from Spain is the \u003cstrong>Viña Enebro Rosé\u003c/strong> ($18 at Biondivino), another pét-nat made from Tempranillo grapes, which give the wine a saturated tawny-pink hue. From a farm that grows olive and almond trees, as well as grapes, this production is certified organic. Because the red grapes impart more tannins than white grapes, this bubbly is suitable for meat dishes and will stand up even to heavy stews and aged cheeses. It’s also great as a pre-dinner wine with salumi.\u003c/p>\n\u003cfigure id=\"attachment_105379\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Enebro1920.jpg\" alt=\"Enebro: Viña Enebro Rosé\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105379\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Enebro1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Enebro1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Enebro1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Enebro1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Enebro1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Enebro1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Enebro1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enebro: Viña Enebro Rosé \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Famed natural winemaker Jean-Pierre Robinot has made a compelling \u003cstrong>L’Opera Des Vins Les Années Folles\u003c/strong> ($30 at Ordinaire) from 80% Pineau d'Aunis and 20% Chenin Blanc grapes in his vineyards in the tiny village of Chahaignes, near Angers (in the Jasnières AOC). This area is known well for Chenin Blanc, but the driving force of this wine is the Pineau d'Aunis, a red grape variety that lends an appealing funkiness to the nose and tannic structure to the mouthfeel, with a decidedly peppery-strawberry flavor taking the lead on the palate. Serve it with aged goat cheese, sweeter dishes in the Thai, Chinese or Vietnamese repertoire, or cured meats of any kind.\u003c/p>\n\u003cfigure id=\"attachment_105382\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lesannees1920.jpg\" alt=\"LesAnnees: Robinot L’Opera Des Vins Les Années Folles\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105382\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lesannees1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lesannees1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lesannees1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lesannees1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lesannees1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lesannees1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lesannees1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">LesAnnees: Robinot L’Opera Des Vins Les Années Folles \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another lush and delicious sur lie wine is the \u003cstrong>2014 Menti Roncaie\u003c/strong> ($18.50 at Vintage Berkeley) from Italy’s Veneto region, made from 100% Garganega. The secondary fermentation in the bottle is precipitated by the addition of Albina juice (resonated Garganega), with only natural yeasts and no added sulfites. Because of its citrus and nut aromas and flavors, I especially like this wine with simple crostini before dinner or a first course of vegetarian pasta or risotto.\u003c/p>\n\u003cfigure id=\"attachment_105383\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Menti1920.jpg\" alt=\"Menti: 2014 Menti Roncaie Sui Lieviti\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105383\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Menti1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Menti1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Menti1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Menti1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Menti1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Menti1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Menti1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Menti: 2014 Menti Roncaie Sui Lieviti\u003cbr> \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The one Austrian contender here is the \u003cstrong>Strohmeier Schilcher Frizzante\u003c/strong> ($35 at Ordinaire), a rosé made from 100% Blauer Wildbacher, a little-planted grape with crisp acidity, white pepper notes, and grassy undertones. The farmer-winemakers Christine and Franz Strohmeier use natural methods in the vineyards as much as possible, including the use of whey instead of copper sulfite to ward off downy mildew. This sparkler is excellent alongside triple-cream cheeses, wild boar salumi, and other foods high in fat.\u003c/p>\n\u003cfigure id=\"attachment_105386\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Strohmeier1920.jpg\" alt=\"Strohmeier: Strohmeier Schilcher Frizzante\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105386\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Strohmeier1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Strohmeier1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Strohmeier1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Strohmeier1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Strohmeier1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Strohmeier1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Strohmeier1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Strohmeier: Strohmeier Schilcher Frizzante \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://biondivino.com/\" target=\"_blank\">\u003cstrong>Biondivino Wine Boutique\u003c/strong>\u003c/a>\u003cbr>\n1415 Green St. [\u003ca href=\"https://goo.gl/HTvX5l\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94109\u003cbr>\n(415) 673-2320\u003cbr>\nHours: Mon-Wed, 11am-8pm; Thu-Sat, 11am-10pm; Sun, noon-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/biondivino\" target=\"_blank\">Biondivino Wine Boutique\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/biondivino\" target=\"_blank\">@biodivino\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ordinairewine.com/\" target=\"_blank\">\u003cstrong>Ordinaire\u003c/strong>\u003c/a>\u003cbr>\n3354 Grand Ave. [\u003ca href=\"https://goo.gl/6d56jL\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94610\u003cbr>\n(510) 629-3944\u003cbr>\nHours: Tues-Sat, noon-10pm; Sun, noon-5pm; closed Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ordinairewine\" target=\"_blank\">Ordinaire\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ordinairewine\" target=\"_blank\">@ordinairewine\u003c/a>\u003cbr>\nTumblr: \u003ca href=\"http://ordinairewine.tumblr.com/\" target=\"_blank\">Ordinaire\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.vintageberkeley.com/\" target=\"_blank\">\u003cstrong>Vintage Berkeley\u003c/strong>\u003c/a> (two locations)\u003cbr>\n2949 College Ave. [\u003ca href=\"https://goo.gl/YGnvGi\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94705\u003cbr>\n(510) 549-9501\u003cbr>\nHours: Mon-Sat, 11am-8pm; Sun, 11am-6pm\u003cbr>\n2113 Vine St. [\u003ca href=\"https://goo.gl/JEOMWs\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\n(510) 665-8600\u003cbr>\nHours: Mon-Sat, 11am-8pm; Sun, 11am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Vintage-Berkeley-306773196651/\" target=\"_blank\">Vintage Berkeley\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/VintageBerkeley\" target=\"_blank\">@VintageBerkeley\u003c/a>\u003cbr>\nTumblr: \u003ca href=\"http://vintageberkeley.tumblr.com/\" target=\"_blank\">Vintage Berkeley\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "New Year’s Eve Appetizers: Skirt Steak Crostini with Chimichurri",
"title": "New Year’s Eve Appetizers: Skirt Steak Crostini with Chimichurri",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Looking for a way to feed your guests something hearty, but want to avoid a full meal? Here’s a great bite-sized way to fill their bellies: tender seared and sliced skirt steak set atop a crisp crostini, smothered in vinegary chimichurri sauce. \u003c/p>\n\u003cp>Chimichurri, which hails from Argentina, is a natural complement to beef. With plenty of garlic, fresh oregano and parsley, olive oil, and vinegar, it’s an easy way to add a blast of flavor. I’ve added sweet red bell pepper to mine for nice color. You can spice it up a bit by adding crushed red pepper flakes, or leave them out for a more family-friendly version.\u003c/p>\n\u003cp>Skirt steak, flank steak, or even hanger steak are all great contenders for this party dish. You essentially want to choose a steak that is best served medium-rare and very thinly sliced. If you are lucky enough to live somewhere where you can break out the grill on New Year's Eve, then by all means do it! But a stovetop grill pan also works great (just be sure to heat it until it is searingly hot).\u003c/p>\n\u003cfigure id=\"attachment_105402\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-final.jpg\" alt=\"Skirt Steak Crostini with Chimichurri\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105402\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Skirt Steak Crostini with Chimichurri \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Steak Chimichurri Crostini\u003c/h3>\n\u003cp>\u003cem>Makes about 24 crostini\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\t\u003cstrong>\u003cem>Chimichurri sauce\u003c/em>\u003c/strong>\n\u003cli>1/3 cup red wine vinegar\u003c/li>\n\u003cli>1/2 small red onion, very finely chopped\u003c/li>\n\u003cli>1/2 small red bell pepper, seeded and very finely chopped\u003c/li>\n\u003cli>2 small garlic cloves, very finely minced\u003c/li>\n\u003cli>3 tbsp finely chopped fresh flat-leaf parsley\u003c/li>\n\u003cli>2 tsp finely chopped fresh oregano leaves\u003c/li>\n\u003cli>Red pepper flakes, to taste\u003c/li>\n\u003cli>1/2 cup extra-virgin olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>1 rustic baguette, cut into 24 thin slices\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>1 skirt or flank steak, about 1 1/4 lbs\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 chimichurri, in a mixing bowl, whisk together the vinegar, onion, garlic, bell pepper, parsley, oregano, and red pepper flakes to taste. Slowly pour in the oil while whisking. Set aside while you prepare the steak and crostini. (The chimichurri can be made up to 2 days in advance; store in an airtight container in the fridge. Bring to room temperature before serving.)\u003c/li>\n\u003cfigure id=\"attachment_105394\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-chimichurri-mix.jpg\" alt=\"To make the chimichurri, in a mixing bowl, whisk together the vinegar, onion, garlic, bell pepper, parsley, oregano, and red pepper flakes to taste.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105394\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-mix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-mix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-mix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the chimichurri, in a mixing bowl, whisk together the vinegar, onion, garlic, bell pepper, parsley, oregano, and red pepper flakes to taste. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105395\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-chimichurri-oil.jpg\" alt=\"Slowly pour in the oil while whisking.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105395\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-oil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-oil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-oil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-oil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-oil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-oil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-oil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slowly pour in the oil while whisking. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the crostini, preheat the oven to 400F. Brush both sides of each baguette slice with a little olive oil and transfer to a baking sheet big enough to hold them in one even layer. Bake, turning once, until crisp and browned, about 10 minutes. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_105397\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-crostini.jpg\" alt=\"Brush both sides of each baguette slice with a little olive oil and transfer to a baking sheet big enough to hold them in one even layer.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105397\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-crostini.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-crostini-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-crostini-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-crostini-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-crostini-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-crostini-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-crostini-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush both sides of each baguette slice with a little olive oil and transfer to a baking sheet big enough to hold them in one even layer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the steak, season it liberally with salt and pepper and drizzle it with olive oil. Prepare a gas or charcoal grill for medium-high direct heat or heat a stovetop grill on the stovetop. Brush the grill grate or stovetop grill with oil. Sear the steak, turning, until nicely seared on both sides and medium-rare. Transfer to a cutting board and let rest for 10 minutes.\u003c/li>\n\u003cfigure id=\"attachment_105407\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-stove-grill.jpg\" alt=\"To make the steak, season it liberally with salt and pepper and drizzle it with olive oil. Prepare a gas or charcoal grill for medium-high direct heat or heat a stovetop grill on the stovetop.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-stove-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-stove-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-stove-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-stove-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-stove-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-stove-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-stove-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the steak, season it liberally with salt and pepper and drizzle it with olive oil. Prepare a gas or charcoal grill for medium-high direct heat or heat a stovetop grill on the stovetop. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105405\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-meat-grill.jpg\" alt=\"Brush the grill grate or stovetop grill with oil. Sear the steak, turning, until nicely seared on both sides and medium-rare. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105405\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush the grill grate or stovetop grill with oil. Sear the steak, turning, until nicely seared on both sides and medium-rare. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To serve, thinly slice the steak across the grain. Toss the steak slices in a bowl with a few tbsp of the chimichurri sauce. Add a few steak pieces to the top of each crostini and transfer to a serving platter. Serve the chimichurri in a bowl on the side with a spoon so guests can add more sauce as they help themselves.\u003c/li>\n\u003cfigure id=\"attachment_105404\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-meat-cut.jpg\" alt=\"To serve, thinly slice the steak across the grain.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105404\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-cut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-cut-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-cut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-cut-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-cut-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-cut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-cut-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To serve, thinly slice the steak across the grain. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105406\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-meat.jpg\" alt=\"Toss the steak slices in a bowl with a few tbsp of the chimichurri sauce.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105406\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toss the steak slices in a bowl with a few tbsp of the chimichurri sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105400\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-final-overhead-close2.jpg\" alt=\" Add a few steak pieces to the top of each crostini and transfer to a serving platter.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-overhead-close2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-overhead-close2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-overhead-close2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-overhead-close2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-overhead-close2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-overhead-close2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-overhead-close2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add a few steak pieces to the top of each crostini and transfer to a serving platter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Seared slices of skirt steak atop crostini makes the perfect foundation for tangy herbed chimichurri sauce in this hearty appetizer.",
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"description": "Seared slices of skirt steak atop crostini makes the perfect foundation for tangy herbed chimichurri sauce in this hearty appetizer.",
"title": "New Year’s Eve Appetizers: Skirt Steak Crostini with Chimichurri | KQED",
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"headline": "New Year’s Eve Appetizers: Skirt Steak Crostini with Chimichurri",
"datePublished": "2015-12-27T17:06:10-08:00",
"dateModified": "2015-12-28T09:16:23-08:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Looking for a way to feed your guests something hearty, but want to avoid a full meal? Here’s a great bite-sized way to fill their bellies: tender seared and sliced skirt steak set atop a crisp crostini, smothered in vinegary chimichurri sauce. \u003c/p>\n\u003cp>Chimichurri, which hails from Argentina, is a natural complement to beef. With plenty of garlic, fresh oregano and parsley, olive oil, and vinegar, it’s an easy way to add a blast of flavor. I’ve added sweet red bell pepper to mine for nice color. You can spice it up a bit by adding crushed red pepper flakes, or leave them out for a more family-friendly version.\u003c/p>\n\u003cp>Skirt steak, flank steak, or even hanger steak are all great contenders for this party dish. You essentially want to choose a steak that is best served medium-rare and very thinly sliced. If you are lucky enough to live somewhere where you can break out the grill on New Year's Eve, then by all means do it! But a stovetop grill pan also works great (just be sure to heat it until it is searingly hot).\u003c/p>\n\u003cfigure id=\"attachment_105402\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-final.jpg\" alt=\"Skirt Steak Crostini with Chimichurri\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105402\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Skirt Steak Crostini with Chimichurri \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Steak Chimichurri Crostini\u003c/h3>\n\u003cp>\u003cem>Makes about 24 crostini\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\t\u003cstrong>\u003cem>Chimichurri sauce\u003c/em>\u003c/strong>\n\u003cli>1/3 cup red wine vinegar\u003c/li>\n\u003cli>1/2 small red onion, very finely chopped\u003c/li>\n\u003cli>1/2 small red bell pepper, seeded and very finely chopped\u003c/li>\n\u003cli>2 small garlic cloves, very finely minced\u003c/li>\n\u003cli>3 tbsp finely chopped fresh flat-leaf parsley\u003c/li>\n\u003cli>2 tsp finely chopped fresh oregano leaves\u003c/li>\n\u003cli>Red pepper flakes, to taste\u003c/li>\n\u003cli>1/2 cup extra-virgin olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>1 rustic baguette, cut into 24 thin slices\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>1 skirt or flank steak, about 1 1/4 lbs\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 chimichurri, in a mixing bowl, whisk together the vinegar, onion, garlic, bell pepper, parsley, oregano, and red pepper flakes to taste. Slowly pour in the oil while whisking. Set aside while you prepare the steak and crostini. (The chimichurri can be made up to 2 days in advance; store in an airtight container in the fridge. Bring to room temperature before serving.)\u003c/li>\n\u003cfigure id=\"attachment_105394\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-chimichurri-mix.jpg\" alt=\"To make the chimichurri, in a mixing bowl, whisk together the vinegar, onion, garlic, bell pepper, parsley, oregano, and red pepper flakes to taste.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105394\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-mix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-mix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-mix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the chimichurri, in a mixing bowl, whisk together the vinegar, onion, garlic, bell pepper, parsley, oregano, and red pepper flakes to taste. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105395\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-chimichurri-oil.jpg\" alt=\"Slowly pour in the oil while whisking.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105395\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-oil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-oil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-oil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-oil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-oil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-oil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-chimichurri-oil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slowly pour in the oil while whisking. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the crostini, preheat the oven to 400F. Brush both sides of each baguette slice with a little olive oil and transfer to a baking sheet big enough to hold them in one even layer. Bake, turning once, until crisp and browned, about 10 minutes. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_105397\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-crostini.jpg\" alt=\"Brush both sides of each baguette slice with a little olive oil and transfer to a baking sheet big enough to hold them in one even layer.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105397\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-crostini.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-crostini-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-crostini-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-crostini-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-crostini-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-crostini-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-crostini-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush both sides of each baguette slice with a little olive oil and transfer to a baking sheet big enough to hold them in one even layer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the steak, season it liberally with salt and pepper and drizzle it with olive oil. Prepare a gas or charcoal grill for medium-high direct heat or heat a stovetop grill on the stovetop. Brush the grill grate or stovetop grill with oil. Sear the steak, turning, until nicely seared on both sides and medium-rare. Transfer to a cutting board and let rest for 10 minutes.\u003c/li>\n\u003cfigure id=\"attachment_105407\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-stove-grill.jpg\" alt=\"To make the steak, season it liberally with salt and pepper and drizzle it with olive oil. Prepare a gas or charcoal grill for medium-high direct heat or heat a stovetop grill on the stovetop.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-stove-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-stove-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-stove-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-stove-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-stove-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-stove-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-stove-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the steak, season it liberally with salt and pepper and drizzle it with olive oil. Prepare a gas or charcoal grill for medium-high direct heat or heat a stovetop grill on the stovetop. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105405\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-meat-grill.jpg\" alt=\"Brush the grill grate or stovetop grill with oil. Sear the steak, turning, until nicely seared on both sides and medium-rare. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105405\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush the grill grate or stovetop grill with oil. Sear the steak, turning, until nicely seared on both sides and medium-rare. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To serve, thinly slice the steak across the grain. Toss the steak slices in a bowl with a few tbsp of the chimichurri sauce. Add a few steak pieces to the top of each crostini and transfer to a serving platter. Serve the chimichurri in a bowl on the side with a spoon so guests can add more sauce as they help themselves.\u003c/li>\n\u003cfigure id=\"attachment_105404\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-meat-cut.jpg\" alt=\"To serve, thinly slice the steak across the grain.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105404\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-cut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-cut-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-cut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-cut-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-cut-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-cut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-cut-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To serve, thinly slice the steak across the grain. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105406\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-meat.jpg\" alt=\"Toss the steak slices in a bowl with a few tbsp of the chimichurri sauce.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105406\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-meat-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toss the steak slices in a bowl with a few tbsp of the chimichurri sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105400\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-final-overhead-close2.jpg\" alt=\" Add a few steak pieces to the top of each crostini and transfer to a serving platter.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-overhead-close2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-overhead-close2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-overhead-close2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-overhead-close2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-overhead-close2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-overhead-close2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-overhead-close2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add a few steak pieces to the top of each crostini and transfer to a serving platter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "New Year’s Eve Party Appetizers: Caramelized Onion Dip",
"title": "New Year’s Eve Party Appetizers: Caramelized Onion Dip",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>I’m a sucker for a good dip, especially when it involves caramelized onions and potato chips. This one hits all the key notes: sweet, salty, creamy, savory, and with plenty of flavor.\u003c/p>\n\u003cp>Take the time to caramelize the onions so they sweeten and become meltingly tender. You can do this step up to 4 days in advance, and then just throw the whole thing together the morning of your party. Or make the dip up to 2 days in advance and store it in an airtight container in the fridge. Let it come to room temp for an hour before serving it.\u003c/p>\n\u003cp>The obvious choice for this dip would be your favorite potato chips (I’m partial to the \u003ca href=\"http://www.kettlebrand.com/our_products/krinkle_cut_chips/#/our_products/krinkle_cut_chips/?pid=14\" target=\"_blank\">Kettle brand salt and pepper krinkle cut chips\u003c/a> myself), but you can also serve it with a platter of crudités or crisp crostini.\u003c/p>\n\u003cfigure id=\"attachment_105343\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/onion-dip-final4.jpg\" alt=\"Caramelized Onion Dip\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105343\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final4-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final4-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Caramelized Onion Dip \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Caramelized Onion Dip\u003c/h3>\n\u003cp>\u003cem>Makes about 3 cups dip\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 tbsp unsalted butter\u003c/li>\n\u003cli>2 large yellow onions, quartered and thinly sliced\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1 tbsp balsamic vinegar\u003c/li>\n\u003cli>1 tsp brown sugar\u003c/li>\n\u003cli>1 cup sour cream\u003c/li>\n\u003cli>4 oz cream cheese, at room temperature\u003c/li>\n\u003cli>1/3 cup mayonnaise\u003c/li>\n\u003cli>1 tsp Worcestershire sauce\u003c/li>\n\u003cli>1/2 tsp onion powder\u003c/li>\n\u003cli>1/4 tsp garlic powder\u003c/li>\n\u003cli>1 large bag potato chips (or more), for serving\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a large frying pan over medium heat, melt the butter. Add the onions and a big pinch of salt, cover the pan, and cook, stirring occasionally, until golden brown and softened, about 25 minutes. Add the balsamic and brown sugar and continue to cook, stirring, until for about 2 minutes. Scrape the onions into a bowl and let cool to room temperature.\u003c/li>\n\u003cfigure id=\"attachment_105348\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/onion-dip-saute-onions0.jpg\" alt=\"Add the onions and a big pinch of salt, cover the pan, and cook, stirring occasionally, until golden brown and softened,\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105348\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions0.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions0-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions0-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions0-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions0-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions0-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions0-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the onions and a big pinch of salt, cover the pan, and cook, stirring occasionally, until golden brown and softened, \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105349\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/onion-dip-saute-onions1.jpg\" alt=\"Add the balsamic and brown sugar and continue to cook, stirring, until for about 2 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105349\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the balsamic and brown sugar and continue to cook, stirring, until for about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Add the sour cream and cream cheese to a mixing bowl and beat with an electric hand mixer or a wooden spoon until smooth and well combined. Add the remaining ingredients, including the reserved onions, and stir to combine. Season with salt and pepper and serve with the potato chips alongside for dipping.\u003cbr>\n\u003cfigure id=\"attachment_105344\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/onion-dip-mix.jpg\" alt=\"Add the sour cream and cream cheese to a mixing bowl and beat with an electric hand mixer or a wooden spoon until smooth and well combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105344\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the sour cream and cream cheese to a mixing bowl and beat with an electric hand mixer or a wooden spoon until smooth and well combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105345\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/onion-dip-mix1.jpg\" alt=\"Add the remaining ingredients, including the reserved onions, and stir to combine.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105345\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the remaining ingredients, including the reserved onions, and stir to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105342\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/onion-dip-final2.jpg\" alt=\"Season with salt and pepper and serve with the potato chips alongside for dipping.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105342\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Season with salt and pepper and serve with the potato chips alongside for dipping. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/li>\u003c/ol>\n\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Forget store-bought, you haven’t had great onion dip until you make your own! ",
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"description": "Forget store-bought, you haven’t had great onion dip until you make your own! ",
"title": "New Year’s Eve Party Appetizers: Caramelized Onion Dip | KQED",
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"headline": "New Year’s Eve Party Appetizers: Caramelized Onion Dip",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’m a sucker for a good dip, especially when it involves caramelized onions and potato chips. This one hits all the key notes: sweet, salty, creamy, savory, and with plenty of flavor.\u003c/p>\n\u003cp>Take the time to caramelize the onions so they sweeten and become meltingly tender. You can do this step up to 4 days in advance, and then just throw the whole thing together the morning of your party. Or make the dip up to 2 days in advance and store it in an airtight container in the fridge. Let it come to room temp for an hour before serving it.\u003c/p>\n\u003cp>The obvious choice for this dip would be your favorite potato chips (I’m partial to the \u003ca href=\"http://www.kettlebrand.com/our_products/krinkle_cut_chips/#/our_products/krinkle_cut_chips/?pid=14\" target=\"_blank\">Kettle brand salt and pepper krinkle cut chips\u003c/a> myself), but you can also serve it with a platter of crudités or crisp crostini.\u003c/p>\n\u003cfigure id=\"attachment_105343\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/onion-dip-final4.jpg\" alt=\"Caramelized Onion Dip\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105343\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final4-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final4-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Caramelized Onion Dip \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Caramelized Onion Dip\u003c/h3>\n\u003cp>\u003cem>Makes about 3 cups dip\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 tbsp unsalted butter\u003c/li>\n\u003cli>2 large yellow onions, quartered and thinly sliced\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1 tbsp balsamic vinegar\u003c/li>\n\u003cli>1 tsp brown sugar\u003c/li>\n\u003cli>1 cup sour cream\u003c/li>\n\u003cli>4 oz cream cheese, at room temperature\u003c/li>\n\u003cli>1/3 cup mayonnaise\u003c/li>\n\u003cli>1 tsp Worcestershire sauce\u003c/li>\n\u003cli>1/2 tsp onion powder\u003c/li>\n\u003cli>1/4 tsp garlic powder\u003c/li>\n\u003cli>1 large bag potato chips (or more), for serving\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a large frying pan over medium heat, melt the butter. Add the onions and a big pinch of salt, cover the pan, and cook, stirring occasionally, until golden brown and softened, about 25 minutes. Add the balsamic and brown sugar and continue to cook, stirring, until for about 2 minutes. Scrape the onions into a bowl and let cool to room temperature.\u003c/li>\n\u003cfigure id=\"attachment_105348\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/onion-dip-saute-onions0.jpg\" alt=\"Add the onions and a big pinch of salt, cover the pan, and cook, stirring occasionally, until golden brown and softened,\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105348\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions0.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions0-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions0-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions0-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions0-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions0-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions0-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the onions and a big pinch of salt, cover the pan, and cook, stirring occasionally, until golden brown and softened, \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105349\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/onion-dip-saute-onions1.jpg\" alt=\"Add the balsamic and brown sugar and continue to cook, stirring, until for about 2 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105349\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-saute-onions1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the balsamic and brown sugar and continue to cook, stirring, until for about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Add the sour cream and cream cheese to a mixing bowl and beat with an electric hand mixer or a wooden spoon until smooth and well combined. Add the remaining ingredients, including the reserved onions, and stir to combine. Season with salt and pepper and serve with the potato chips alongside for dipping.\u003cbr>\n\u003cfigure id=\"attachment_105344\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/onion-dip-mix.jpg\" alt=\"Add the sour cream and cream cheese to a mixing bowl and beat with an electric hand mixer or a wooden spoon until smooth and well combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105344\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the sour cream and cream cheese to a mixing bowl and beat with an electric hand mixer or a wooden spoon until smooth and well combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105345\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/onion-dip-mix1.jpg\" alt=\"Add the remaining ingredients, including the reserved onions, and stir to combine.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105345\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-mix1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the remaining ingredients, including the reserved onions, and stir to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105342\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/onion-dip-final2.jpg\" alt=\"Season with salt and pepper and serve with the potato chips alongside for dipping.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105342\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Season with salt and pepper and serve with the potato chips alongside for dipping. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/li>\u003c/ol>\n\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Celebrate the Season! Bay Area Bites Christmas Holiday Feast",
"title": "Celebrate the Season! Bay Area Bites Christmas Holiday Feast",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>We love nothing more than putting together a festive holiday menu and this year's is tops! Kick off your feast with an autumn root vegetable salad with goat cheese crostini or a souffle-like butternut sformato with crunchy winter salad. The main attraction will make your guests swoon: a magnificent roast rack of lamb is accompanied by cheesy cauliflower gratin and individual spinach souffles. Top off your feast with the gooey sweetness of sticky toffee pudding. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/17/holiday-dinner-starter-autumn-root-vegetable-salad-with-goat-cheese-crostini/\" target=\"_blank\">\u003cstrong>Holiday Dinner Starter: Autumn Root Vegetable Salad with Goat Cheese Crostini\u003c/strong>\u003c/a>\u003cbr>\nUse winter’s bounty of root vegetables to make this vibrant salad worthy of a cozy holiday dinner party.\u003c/p>\n\u003cfigure id=\"attachment_105274\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/17/holiday-dinner-starter-autumn-root-vegetable-salad-with-goat-cheese-crostini/\" rel=\"attachment wp-att-105274\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-finish2-1920x1280-1.jpg\" alt=\"Autumn Root Vegetable Salad with Goat Cheese Crostini\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105274\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Autumn Root Vegetable Salad with Goat Cheese Crostini \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/22/holiday-dinner-side-dish-butternut-sformato-with-crunchy-winter-endive-and-shaved-fennel-salad/\" target=\"_blank\">\u003cstrong>Holiday Dinner Side Dish: Butternut Sformato with Crunchy Winter Endive and Shaved Fennel Salad\u003c/strong>\u003c/a>\u003cbr>\nPart soufflé, part baked pudding, this sweet and savory dish makes an elegant starter or an excellent side dish.\u003c/p>\n\u003cfigure id=\"attachment_105278\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/22/holiday-dinner-side-dish-butternut-sformato-with-crunchy-winter-endive-and-shaved-fennel-salad/\" rel=\"attachment wp-att-105278\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternutsquash-fennel-final1920-1.jpg\" alt=\"Butternut Sformato with Crunchy Winter Endive and Shaved Fennel Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105278\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternutsquash-fennel-final1920-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternutsquash-fennel-final1920-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternutsquash-fennel-final1920-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternutsquash-fennel-final1920-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternutsquash-fennel-final1920-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternutsquash-fennel-final1920-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternutsquash-fennel-final1920-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Butternut Sformato with Crunchy Winter Endive and Shaved Fennel Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/18/holiday-dinner-main-dish-roast-rack-of-lamb-with-garlic-and-herb-butter/\" target=\"_blank\">\u003cstrong>Holiday Dinner Main Dish: Roast Rack of Lamb with Garlic and Herb Butter\u003c/strong>\u003c/a>\u003cbr>\nNothing says feast like a gorgeous rack of lamb, and this elegant recipe couldn’t be easier.\u003c/p>\n\u003cfigure id=\"attachment_105284\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/18/holiday-dinner-main-dish-roast-rack-of-lamb-with-garlic-and-herb-butter/\" rel=\"attachment wp-att-105284\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lambrack-final1920-1920x1280-1.jpg\" alt=\"Roast Rack of Lamb with Garlic and Herb Butter\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105284\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lambrack-final1920-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lambrack-final1920-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lambrack-final1920-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lambrack-final1920-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lambrack-final1920-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lambrack-final1920-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lambrack-final1920-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roast Rack of Lamb with Garlic and Herb Butter \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/16/holiday-dinner-side-dish-creamy-cauliflower-and-gruyere-gratin/\" target=\"_blank\">\u003cstrong>Holiday Dinner Side Dish: Creamy Cauliflower and Gruyere Gratin\u003c/strong>\u003c/a>\u003cbr>\nRich and creamy, what holiday meal is complete without the cheesy goodness of a vegetable gratin? Try this one with cauliflower and add bacon if you like!\u003c/p>\n\u003cfigure id=\"attachment_105287\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/16/holiday-dinner-side-dish-creamy-cauliflower-and-gruyere-gratin/\" rel=\"attachment wp-att-105287\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/cauliflower-final-spoonful-1920x1280-1.jpg\" alt=\"Creamy Cauliflower and Gruyere Gratin\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105287\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-final-spoonful-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-final-spoonful-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-final-spoonful-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-final-spoonful-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-final-spoonful-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-final-spoonful-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-final-spoonful-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Creamy Cauliflower and Gruyere Gratin \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/19/holiday-dinner-side-dish-rich-spinach-and-gruyere-souffle/\" target=\"_blank\">\u003cstrong>Holiday Dinner Side Dish: Rich Spinach and Gruyere Soufflé\u003c/strong>\u003c/a>\u003cbr>\nThese light and fluffy yet rich and cheesy spinach soufflés are downright delicious! If you can whip an egg white, you have absolutely no reason to be intimidated by a soufflé. It’s truly easier that you might think, and boy is it impressive.\u003c/p>\n\u003cfigure id=\"attachment_105279\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/19/holiday-dinner-side-dish-rich-spinach-and-gruyere-souffle/\" rel=\"attachment wp-att-105279\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinachsouffle-final1920-1920x1280-1.jpg\" alt=\"Rich Spinach and Gruyere Soufflé\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinachsouffle-final1920-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinachsouffle-final1920-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinachsouffle-final1920-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinachsouffle-final1920-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinachsouffle-final1920-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinachsouffle-final1920-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinachsouffle-final1920-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rich Spinach and Gruyere Soufflé \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/20/holiday-dinner-dessert-sticky-toffee-pudding/\" target=\"_blank\">\u003cstrong>Holiday Dinner Dessert: Sticky Toffee Pudding\u003c/strong>\u003c/a>\u003cbr>\nDarkly sweet baked puddings, rich with sticky dates and doused in a buttery caramel toffee sauce are a perfect way to end your holiday meal.\u003c/p>\n\u003cfigure id=\"attachment_105280\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/20/holiday-dinner-dessert-sticky-toffee-pudding/\" rel=\"attachment wp-att-105280\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/sticky-toffee-pudding-final1920-1920x1280-1.jpg\" alt=\"Sticky Toffee Pudding\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/sticky-toffee-pudding-final1920-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/sticky-toffee-pudding-final1920-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/sticky-toffee-pudding-final1920-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/sticky-toffee-pudding-final1920-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/sticky-toffee-pudding-final1920-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/sticky-toffee-pudding-final1920-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/sticky-toffee-pudding-final1920-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sticky Toffee Pudding \u003ccite>(Wendy Goodfriend)\u003c/cite>\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>We love nothing more than putting together a festive holiday menu and this year's is tops! Kick off your feast with an autumn root vegetable salad with goat cheese crostini or a souffle-like butternut sformato with crunchy winter salad. The main attraction will make your guests swoon: a magnificent roast rack of lamb is accompanied by cheesy cauliflower gratin and individual spinach souffles. Top off your feast with the gooey sweetness of sticky toffee pudding. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/17/holiday-dinner-starter-autumn-root-vegetable-salad-with-goat-cheese-crostini/\" target=\"_blank\">\u003cstrong>Holiday Dinner Starter: Autumn Root Vegetable Salad with Goat Cheese Crostini\u003c/strong>\u003c/a>\u003cbr>\nUse winter’s bounty of root vegetables to make this vibrant salad worthy of a cozy holiday dinner party.\u003c/p>\n\u003cfigure id=\"attachment_105274\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/17/holiday-dinner-starter-autumn-root-vegetable-salad-with-goat-cheese-crostini/\" rel=\"attachment wp-att-105274\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-finish2-1920x1280-1.jpg\" alt=\"Autumn Root Vegetable Salad with Goat Cheese Crostini\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105274\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Autumn Root Vegetable Salad with Goat Cheese Crostini \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/22/holiday-dinner-side-dish-butternut-sformato-with-crunchy-winter-endive-and-shaved-fennel-salad/\" target=\"_blank\">\u003cstrong>Holiday Dinner Side Dish: Butternut Sformato with Crunchy Winter Endive and Shaved Fennel Salad\u003c/strong>\u003c/a>\u003cbr>\nPart soufflé, part baked pudding, this sweet and savory dish makes an elegant starter or an excellent side dish.\u003c/p>\n\u003cfigure id=\"attachment_105278\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/22/holiday-dinner-side-dish-butternut-sformato-with-crunchy-winter-endive-and-shaved-fennel-salad/\" rel=\"attachment wp-att-105278\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternutsquash-fennel-final1920-1.jpg\" alt=\"Butternut Sformato with Crunchy Winter Endive and Shaved Fennel Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105278\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternutsquash-fennel-final1920-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternutsquash-fennel-final1920-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternutsquash-fennel-final1920-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternutsquash-fennel-final1920-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternutsquash-fennel-final1920-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternutsquash-fennel-final1920-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternutsquash-fennel-final1920-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Butternut Sformato with Crunchy Winter Endive and Shaved Fennel Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/18/holiday-dinner-main-dish-roast-rack-of-lamb-with-garlic-and-herb-butter/\" target=\"_blank\">\u003cstrong>Holiday Dinner Main Dish: Roast Rack of Lamb with Garlic and Herb Butter\u003c/strong>\u003c/a>\u003cbr>\nNothing says feast like a gorgeous rack of lamb, and this elegant recipe couldn’t be easier.\u003c/p>\n\u003cfigure id=\"attachment_105284\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/18/holiday-dinner-main-dish-roast-rack-of-lamb-with-garlic-and-herb-butter/\" rel=\"attachment wp-att-105284\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lambrack-final1920-1920x1280-1.jpg\" alt=\"Roast Rack of Lamb with Garlic and Herb Butter\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105284\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lambrack-final1920-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lambrack-final1920-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lambrack-final1920-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lambrack-final1920-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lambrack-final1920-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lambrack-final1920-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lambrack-final1920-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roast Rack of Lamb with Garlic and Herb Butter \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/16/holiday-dinner-side-dish-creamy-cauliflower-and-gruyere-gratin/\" target=\"_blank\">\u003cstrong>Holiday Dinner Side Dish: Creamy Cauliflower and Gruyere Gratin\u003c/strong>\u003c/a>\u003cbr>\nRich and creamy, what holiday meal is complete without the cheesy goodness of a vegetable gratin? Try this one with cauliflower and add bacon if you like!\u003c/p>\n\u003cfigure id=\"attachment_105287\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/16/holiday-dinner-side-dish-creamy-cauliflower-and-gruyere-gratin/\" rel=\"attachment wp-att-105287\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/cauliflower-final-spoonful-1920x1280-1.jpg\" alt=\"Creamy Cauliflower and Gruyere Gratin\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105287\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-final-spoonful-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-final-spoonful-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-final-spoonful-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-final-spoonful-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-final-spoonful-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-final-spoonful-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-final-spoonful-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Creamy Cauliflower and Gruyere Gratin \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/19/holiday-dinner-side-dish-rich-spinach-and-gruyere-souffle/\" target=\"_blank\">\u003cstrong>Holiday Dinner Side Dish: Rich Spinach and Gruyere Soufflé\u003c/strong>\u003c/a>\u003cbr>\nThese light and fluffy yet rich and cheesy spinach soufflés are downright delicious! If you can whip an egg white, you have absolutely no reason to be intimidated by a soufflé. It’s truly easier that you might think, and boy is it impressive.\u003c/p>\n\u003cfigure id=\"attachment_105279\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/19/holiday-dinner-side-dish-rich-spinach-and-gruyere-souffle/\" rel=\"attachment wp-att-105279\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinachsouffle-final1920-1920x1280-1.jpg\" alt=\"Rich Spinach and Gruyere Soufflé\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinachsouffle-final1920-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinachsouffle-final1920-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinachsouffle-final1920-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinachsouffle-final1920-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinachsouffle-final1920-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinachsouffle-final1920-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinachsouffle-final1920-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rich Spinach and Gruyere Soufflé \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/20/holiday-dinner-dessert-sticky-toffee-pudding/\" target=\"_blank\">\u003cstrong>Holiday Dinner Dessert: Sticky Toffee Pudding\u003c/strong>\u003c/a>\u003cbr>\nDarkly sweet baked puddings, rich with sticky dates and doused in a buttery caramel toffee sauce are a perfect way to end your holiday meal.\u003c/p>\n\u003cfigure id=\"attachment_105280\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/20/holiday-dinner-dessert-sticky-toffee-pudding/\" rel=\"attachment wp-att-105280\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/sticky-toffee-pudding-final1920-1920x1280-1.jpg\" alt=\"Sticky Toffee Pudding\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/sticky-toffee-pudding-final1920-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/sticky-toffee-pudding-final1920-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/sticky-toffee-pudding-final1920-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/sticky-toffee-pudding-final1920-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/sticky-toffee-pudding-final1920-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/sticky-toffee-pudding-final1920-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/sticky-toffee-pudding-final1920-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sticky Toffee Pudding \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Holiday Dinner Side Dish: Butternut Sformato with Crunchy Winter Endive and Shaved Fennel Salad",
"title": "Holiday Dinner Side Dish: Butternut Sformato with Crunchy Winter Endive and Shaved Fennel Salad",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>I’ve been intrigued by \u003cem>sformato\u003c/em> ever since I first tasted a baked ricotta version sprinkled with sweet cherry tomatoes and fresh thyme one summer in Italy. Despite it’s elegant name which sounds like you are preparing something exceedingly complicated and elaborate, it is really a very simple dish to prepare...plus it’s a fun word to say.\u003c/p>\n\u003cp>A sformato is kind of like a soufflé-like pudding or flan, lightened by egg whites, and often savory. It is incredibly versatile and can be made from any sort of cooked and pureed vegetables, or even cheese such as ricotta, or pasta or rice.\u003c/p>\n\u003cp>Here, I’ve come up with a sweet-savory version of this Italian specialty that is rich with crème fraiche, and fragranced by fresh sage. I encourage you to make the crunchy, shaved salad that accompanies this sformato as it provides a gorgeous balance of texture and fresh flavor. If you have a mandoline, that’s the best tool to use to get paper-thin slices.\u003c/p>\n\u003cfigure id=\"attachment_105230\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternut-bite.jpg\" alt=\"A creamy bite of Butternut Sformato\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105230\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-bite.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-bite-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-bite-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-bite-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-bite-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-bite-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-bite-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A creamy bite of Butternut Sformato \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Butternut Sformato with Crunchy Winter Salad\u003c/h3>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>1 tbsp unsalted butter, at cool room temperature\u003c/li>\n\u003cli>2 oz freshly grated Parmesan cheese\u003c/li>\n\u003cli>2 cups butternut squash puree (\u003cem>see recipe below\u003c/em>)\u003c/li>\n\u003cli>1 cup crème fraîche\u003c/li>\n\u003cli>3 large egg yolks\u003c/li>\n\u003cli>1 tsp chopped fresh sage leaves\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>4 large egg whites\u003c/li>\n\u003cli>1/4 tsp cream of tartar\u003c/li>\n\u003cli>1 medium heat fennel, trimmed, quartered, and cored (reserve fronds for garnish)\u003c/li>\n\u003cli>1–2 heads endive\u003c/li>\n\u003cli>2 tsp white balsamic vinegar\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Preheat the oven to 400F. Grease a 2-quart shallow baking dish with the butter, then sprinkle with the Parmesan.\u003c/li>\n\u003cfigure id=\"attachment_105233\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternut-cheese-pan1.jpg\" alt=\"Grease a 2-quart shallow baking dish with the butter, then sprinkle with the Parmesan.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105233\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cheese-pan1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cheese-pan1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cheese-pan1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cheese-pan1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cheese-pan1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cheese-pan1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cheese-pan1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grease a 2-quart shallow baking dish with the butter, then sprinkle with the Parmesan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>\u003cem>To make the butternut puree:\u003c/em> Peel, dice and roast 1-2 butternut squash until tender. Manually mash or blend the squash in a food processor to create a smooth consistency.\u003c/li>\n\u003cfigure id=\"attachment_105234\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternut-cook.jpg\" alt=\"Peel, dice and roast butternut squash.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105234\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cook.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cook-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cook-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cook-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cook-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cook-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cook-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peel, dice and roast butternut squash. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105245\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternut-mashed.jpg\" alt=\"Manually mash or blend the squash in a food processor to create a smooth consistency.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105245\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mashed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mashed-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mashed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mashed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mashed-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mashed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mashed-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Manually mash or blend the squash in a food processor to create a smooth consistency. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a bowl, whisk together the butternut puree, crème fraiche, and egg yolks. Mix in the chopped sage and season with salt and pepper.\u003c/li>\n\u003cfigure id=\"attachment_105246\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternut-mix-bowl.jpg\" alt=\"In a bowl, whisk together the butternut puree, crème fraiche, egg yolks.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105246\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mix-bowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mix-bowl-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mix-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mix-bowl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mix-bowl-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mix-bowl-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mix-bowl-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, whisk together the butternut puree, crème fraiche, egg yolks. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105259\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternut-sage.jpg\" alt=\"Add the chopped sage, salt and pepper and mix into the puree.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105259\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-sage.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-sage-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-sage-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-sage-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-sage-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-sage-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-sage-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the chopped sage, salt and pepper and mix into the puree. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In another clean bowl using an electric mixer fitted with the whisk attachment, beat the egg whites, 1/4 tsp salt, and cream of tartar. Beat until stiff peaks form, but do not overbeat.\u003c/li>\n\u003cfigure id=\"attachment_105266\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternut-egg-whites.jpg\" alt=\"Beat the egg whites, 1/4 tsp salt, and cream of tartar. Beat until stiff peaks form.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-egg-whites.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-egg-whites-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-egg-whites-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-egg-whites-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-egg-whites-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-egg-whites-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-egg-whites-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beat the egg whites, 1/4 tsp salt, and cream of tartar. Beat until stiff peaks form. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Fold 1/3 of the beaten egg whites into the butternut mixture to lighten it, then gently fold the remaining egg whites into the mixture. Spread the mixture in the prepared baking dish.\u003c/li>\n\u003cfigure id=\"attachment_105244\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternut-fold-eggwhites2.jpg\" alt=\"Fold 1/3 of the beaten egg whites into the butternut mixture to lighten it, then gently fold the remaining egg whites into the mixture.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105244\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fold-eggwhites2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fold-eggwhites2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fold-eggwhites2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fold-eggwhites2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fold-eggwhites2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fold-eggwhites2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fold-eggwhites2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fold 1/3 of the beaten egg whites into the butternut mixture to lighten it, then gently fold the remaining egg whites into the mixture. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105250\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternut-smooth-in-pan.jpg\" alt=\"Spread the mixture in the prepared baking dish.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105250\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-smooth-in-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-smooth-in-pan-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-smooth-in-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-smooth-in-pan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-smooth-in-pan-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-smooth-in-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-smooth-in-pan-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread the mixture in the prepared baking dish. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake until puffed and golden brown and cooked through, about 25 minutes.\u003c/li>\n\u003cfigure id=\"attachment_105241\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternut-final2.jpg\" alt=\"Bake until puffed and golden brown and cooked through, about 25 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105241\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-final2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-final2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-final2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-final2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-final2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-final2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-final2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until puffed and golden brown and cooked through, about 25 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>While the sformato bakes, make the salad. Shave the fennel and endive very thin on a mandolin (or with a sharp knife). Toss together with some of the fronds. Drizzle with the vinegar and a drizzle of olive oil and season with salt and pepper.\u003c/li>\n\u003cfigure id=\"attachment_105239\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternut-fennel-mandolin1.jpg\" alt=\" If you have a mandoline, that’s the best tool to use to get paper-thin slices.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105239\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-mandolin1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-mandolin1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-mandolin1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-mandolin1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-mandolin1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-mandolin1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-mandolin1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">If you have a mandoline, that’s the best tool to use to get paper-thin slices. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105236\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternut-fennel-close.jpg\" alt=\"Toss together with some of the fronds. Drizzle with the vinegar and a drizzle of olive oil and season with salt and pepper.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105236\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-close.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-close-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-close-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-close-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-close-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-close-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-close-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toss together with some of the fronds. Drizzle with the vinegar and a drizzle of olive oil and season with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Serve at once with the salad alongside.\u003c/li>\n\u003cfigure id=\"attachment_105254\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternut-fennel-final.jpg\" alt=\"Serve the sformato at once with the salad alongside.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105254\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the sformato at once with the salad alongside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Part soufflé, part baked pudding, this sweet and savory dish makes an elegant starter or an excellent side dish.",
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"description": "Part soufflé, part baked pudding, this sweet and savory dish makes an elegant starter or an excellent side dish.",
"title": "Holiday Dinner Side Dish: Butternut Sformato with Crunchy Winter Endive and Shaved Fennel Salad | KQED",
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"headline": "Holiday Dinner Side Dish: Butternut Sformato with Crunchy Winter Endive and Shaved Fennel Salad",
"datePublished": "2015-12-22T08:00:17-08:00",
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"slug": "holiday-dinner-side-dish-butternut-sformato-with-crunchy-winter-endive-and-shaved-fennel-salad",
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"sourceUrl": "https://ww2.kqed.org/bayareabites/category/recipes/holiday-recipes/",
"source": "Holiday Recipes",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’ve been intrigued by \u003cem>sformato\u003c/em> ever since I first tasted a baked ricotta version sprinkled with sweet cherry tomatoes and fresh thyme one summer in Italy. Despite it’s elegant name which sounds like you are preparing something exceedingly complicated and elaborate, it is really a very simple dish to prepare...plus it’s a fun word to say.\u003c/p>\n\u003cp>A sformato is kind of like a soufflé-like pudding or flan, lightened by egg whites, and often savory. It is incredibly versatile and can be made from any sort of cooked and pureed vegetables, or even cheese such as ricotta, or pasta or rice.\u003c/p>\n\u003cp>Here, I’ve come up with a sweet-savory version of this Italian specialty that is rich with crème fraiche, and fragranced by fresh sage. I encourage you to make the crunchy, shaved salad that accompanies this sformato as it provides a gorgeous balance of texture and fresh flavor. If you have a mandoline, that’s the best tool to use to get paper-thin slices.\u003c/p>\n\u003cfigure id=\"attachment_105230\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternut-bite.jpg\" alt=\"A creamy bite of Butternut Sformato\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105230\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-bite.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-bite-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-bite-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-bite-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-bite-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-bite-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-bite-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A creamy bite of Butternut Sformato \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Butternut Sformato with Crunchy Winter Salad\u003c/h3>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>1 tbsp unsalted butter, at cool room temperature\u003c/li>\n\u003cli>2 oz freshly grated Parmesan cheese\u003c/li>\n\u003cli>2 cups butternut squash puree (\u003cem>see recipe below\u003c/em>)\u003c/li>\n\u003cli>1 cup crème fraîche\u003c/li>\n\u003cli>3 large egg yolks\u003c/li>\n\u003cli>1 tsp chopped fresh sage leaves\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>4 large egg whites\u003c/li>\n\u003cli>1/4 tsp cream of tartar\u003c/li>\n\u003cli>1 medium heat fennel, trimmed, quartered, and cored (reserve fronds for garnish)\u003c/li>\n\u003cli>1–2 heads endive\u003c/li>\n\u003cli>2 tsp white balsamic vinegar\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Preheat the oven to 400F. Grease a 2-quart shallow baking dish with the butter, then sprinkle with the Parmesan.\u003c/li>\n\u003cfigure id=\"attachment_105233\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternut-cheese-pan1.jpg\" alt=\"Grease a 2-quart shallow baking dish with the butter, then sprinkle with the Parmesan.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105233\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cheese-pan1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cheese-pan1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cheese-pan1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cheese-pan1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cheese-pan1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cheese-pan1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cheese-pan1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grease a 2-quart shallow baking dish with the butter, then sprinkle with the Parmesan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>\u003cem>To make the butternut puree:\u003c/em> Peel, dice and roast 1-2 butternut squash until tender. Manually mash or blend the squash in a food processor to create a smooth consistency.\u003c/li>\n\u003cfigure id=\"attachment_105234\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternut-cook.jpg\" alt=\"Peel, dice and roast butternut squash.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105234\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cook.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cook-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cook-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cook-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cook-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cook-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cook-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peel, dice and roast butternut squash. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105245\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternut-mashed.jpg\" alt=\"Manually mash or blend the squash in a food processor to create a smooth consistency.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105245\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mashed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mashed-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mashed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mashed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mashed-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mashed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mashed-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Manually mash or blend the squash in a food processor to create a smooth consistency. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a bowl, whisk together the butternut puree, crème fraiche, and egg yolks. Mix in the chopped sage and season with salt and pepper.\u003c/li>\n\u003cfigure id=\"attachment_105246\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternut-mix-bowl.jpg\" alt=\"In a bowl, whisk together the butternut puree, crème fraiche, egg yolks.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105246\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mix-bowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mix-bowl-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mix-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mix-bowl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mix-bowl-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mix-bowl-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mix-bowl-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, whisk together the butternut puree, crème fraiche, egg yolks. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105259\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternut-sage.jpg\" alt=\"Add the chopped sage, salt and pepper and mix into the puree.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105259\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-sage.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-sage-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-sage-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-sage-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-sage-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-sage-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-sage-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the chopped sage, salt and pepper and mix into the puree. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In another clean bowl using an electric mixer fitted with the whisk attachment, beat the egg whites, 1/4 tsp salt, and cream of tartar. Beat until stiff peaks form, but do not overbeat.\u003c/li>\n\u003cfigure id=\"attachment_105266\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternut-egg-whites.jpg\" alt=\"Beat the egg whites, 1/4 tsp salt, and cream of tartar. Beat until stiff peaks form.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-egg-whites.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-egg-whites-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-egg-whites-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-egg-whites-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-egg-whites-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-egg-whites-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-egg-whites-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beat the egg whites, 1/4 tsp salt, and cream of tartar. Beat until stiff peaks form. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Fold 1/3 of the beaten egg whites into the butternut mixture to lighten it, then gently fold the remaining egg whites into the mixture. Spread the mixture in the prepared baking dish.\u003c/li>\n\u003cfigure id=\"attachment_105244\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternut-fold-eggwhites2.jpg\" alt=\"Fold 1/3 of the beaten egg whites into the butternut mixture to lighten it, then gently fold the remaining egg whites into the mixture.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105244\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fold-eggwhites2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fold-eggwhites2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fold-eggwhites2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fold-eggwhites2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fold-eggwhites2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fold-eggwhites2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fold-eggwhites2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fold 1/3 of the beaten egg whites into the butternut mixture to lighten it, then gently fold the remaining egg whites into the mixture. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105250\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternut-smooth-in-pan.jpg\" alt=\"Spread the mixture in the prepared baking dish.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105250\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-smooth-in-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-smooth-in-pan-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-smooth-in-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-smooth-in-pan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-smooth-in-pan-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-smooth-in-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-smooth-in-pan-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread the mixture in the prepared baking dish. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake until puffed and golden brown and cooked through, about 25 minutes.\u003c/li>\n\u003cfigure id=\"attachment_105241\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternut-final2.jpg\" alt=\"Bake until puffed and golden brown and cooked through, about 25 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105241\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-final2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-final2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-final2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-final2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-final2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-final2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-final2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until puffed and golden brown and cooked through, about 25 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>While the sformato bakes, make the salad. Shave the fennel and endive very thin on a mandolin (or with a sharp knife). Toss together with some of the fronds. Drizzle with the vinegar and a drizzle of olive oil and season with salt and pepper.\u003c/li>\n\u003cfigure id=\"attachment_105239\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternut-fennel-mandolin1.jpg\" alt=\" If you have a mandoline, that’s the best tool to use to get paper-thin slices.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105239\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-mandolin1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-mandolin1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-mandolin1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-mandolin1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-mandolin1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-mandolin1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-mandolin1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">If you have a mandoline, that’s the best tool to use to get paper-thin slices. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105236\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternut-fennel-close.jpg\" alt=\"Toss together with some of the fronds. Drizzle with the vinegar and a drizzle of olive oil and season with salt and pepper.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105236\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-close.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-close-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-close-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-close-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-close-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-close-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-close-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toss together with some of the fronds. Drizzle with the vinegar and a drizzle of olive oil and season with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Serve at once with the salad alongside.\u003c/li>\n\u003cfigure id=\"attachment_105254\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternut-fennel-final.jpg\" alt=\"Serve the sformato at once with the salad alongside.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105254\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the sformato at once with the salad alongside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Holiday Dinner Dessert: Sticky Toffee Pudding",
"title": "Holiday Dinner Dessert: Sticky Toffee Pudding",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Sticky toffee pudding, a much-loved dessert in the UK, also just so happens to be one of my favorite things to eat. And don’t get my mum-in-law started, she would go to the moon and back just for a helping of this. \u003c/p>\n\u003cp>Unlike what most Americans think of pudding (a creamy thick custard), this is a baked pudding, so it’s more of a little spongy moist cake. Plenty of butter, dark brown sugar, and heaps of sticky dates add to the flavor of the little cakes, but it’s the sauce that really sends it over the top. \u003c/p>\n\u003cp>Dark brown sugar, butter, and vanilla are melted into a toffee caramel sauce that is spooned (heapingly and lovingly and with great abandon) over the top of each cake. You can serve them unadorned or with a scoop of vanilla ice cream, a dollop of gently whipped cream, or even a bit of crème anglaise (vanilla custard sauce). Any way you serve it, you are guaranteed to become as smitten with this dessert as I am.\u003c/p>\n\u003cp>I used little brioche molds to bake my puddings, but you can use ramekins or custard cups. Just be sure to grease them well so the puddings pop right out.\u003c/p>\n\u003cfigure id=\"attachment_105196\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stickytoffee-unmolded.jpg\" alt=\"Unmolded sticky toffee pudding on a wire rack.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105196\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-unmolded.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-unmolded-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-unmolded-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-unmolded-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-unmolded-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-unmolded-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-unmolded-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Unmolded sticky toffee puddings on a wire rack. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Sticky Toffee Pudding\u003c/h3>\n\u003cp>\u003cem>Makes about 10 to 12 puddings\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\u003cstrong>\u003cem>For the puddings\u003c/em>\u003c/strong>\n\u003cli>1/2 cup pitted and finely chopped dates\u003c/li>\n\u003cli>3/4 tsp baking soda\u003c/li>\n\u003cli>3/4 cup boiling water\u003c/li>\n\u003cli>5 tbsp unsalted butter, at cool room temp\u003c/li>\n\u003cli>2/3 cup packed dark brown sugar\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>2 tsp pure vanilla extract\u003c/li>\n\u003cli>1 cup all-purpose flour\u003c/li>\n\u003cli>1 1/2 tsp baking powder\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>For the toffee sauce\u003c/em>\u003c/strong>\n\u003cli>4 tbsp unsalted butter\u003c/li>\n\u003cli>3/4 cup heavy cream\u003c/li>\n\u003cli>3/4 cup packed dark brown sugar\u003c/li>\n\u003cli>2 tsp pure vanilla extract\u003c/li>\n\u003cli>Pinch of kosher salt\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Position a rack in the middle of the oven and preheat to 350°F.\u003c/li>\n\u003cli>In a small bowl, combine the chopped dates and the baking soda with the boiling water, stirring to combine. Set aside for 10 minutes.\u003c/li>\n\u003cfigure id=\"attachment_105183\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stickytoffee-dates.jpg\" alt=\" Pit and finely chop the dates.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105183\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pit and finely chop the dates. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105182\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stickytoffee-dates-liquid1.jpg\" alt=\"In a small bowl, combine the chopped dates and the baking soda with the boiling water, stirring to combine.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105182\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates-liquid1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates-liquid1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates-liquid1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates-liquid1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates-liquid1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates-liquid1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates-liquid1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a small bowl, combine the chopped dates and the baking soda with the boiling water, stirring to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli> Grease eight 1⁄2-cup (4–fl oz) custard cups or other baking molds and place on a baking sheet (I used cooking spray).\u003c/li>\n\u003cfigure id=\"attachment_105195\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stickytoffee-spray-tins.jpg\" alt=\"Grease eight 1⁄2-cup (4–fl oz) custard cups or other baking molds and place on a baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105195\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-spray-tins.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-spray-tins-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-spray-tins-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-spray-tins-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-spray-tins-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-spray-tins-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-spray-tins-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grease eight 1⁄2-cup (4–fl oz) custard cups or other baking molds and place on a baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In the bowl of a mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until lightened. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. Add the flour, baking powder, and salt, and stir to combine. Add the date mixture and stir well. The batter will be thin. Fill the custard cups about two-thirds full.\u003c/li>\n\u003cfigure id=\"attachment_105187\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stickytoffee-mixin-dates.jpg\" alt=\"Add the date mixture and stir well. The batter will be thin. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105187\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-mixin-dates.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-mixin-dates-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-mixin-dates-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-mixin-dates-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-mixin-dates-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-mixin-dates-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-mixin-dates-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the date mixture and stir well. The batter will be thin. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105179\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stickytoffee-batter-molds-close.jpg\" alt=\"Fill the custard cups about two-thirds full.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105179\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-batter-molds-close.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-batter-molds-close-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-batter-molds-close-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-batter-molds-close-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-batter-molds-close-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-batter-molds-close-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-batter-molds-close-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fill the custard cups about two-thirds full. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake until the puddings are puffed and a toothpick inserted into the center comes out clean, about 20 minutes.\u003c/li>\n\u003cfigure id=\"attachment_105178\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stickytoffee-baked.jpg\" alt=\"Bake until the puddings are puffed and a toothpick inserted into the center comes out clean, about 20 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105178\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-baked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-baked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-baked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-baked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-baked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-baked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-baked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the puddings are puffed and a toothpick inserted into the center comes out clean, about 20 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the toffee sauce: In a saucepan over medium heat, melt the butter. Add the cream and brown sugar. Simmer, stirring constantly with a whisk, until the sauce becomes sticky, about 5 minutes. Stir in the vanilla and salt.\u003c/li>\n\u003cfigure id=\"attachment_105193\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stickytoffee-sauce.jpg\" alt=\" Simmer, stirring constantly with a whisk, until the sauce becomes sticky.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105193\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-sauce-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-sauce-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-sauce-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-sauce-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Simmer, stirring constantly with a whisk, until the sauce becomes sticky. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To serve the sticky toffee puddings, unmold each warm pudding onto a plate and top with a big spoonful of the sauce.\u003c/li>\n\u003cfigure id=\"attachment_105190\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stickytoffee-pour-sauce.jpg\" alt=\"To serve the sticky toffee puddings, unmold each warm pudding onto a plate and top with a big spoonful of the sauce.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105190\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-pour-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-pour-sauce-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-pour-sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-pour-sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-pour-sauce-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-pour-sauce-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-pour-sauce-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To serve the sticky toffee puddings, unmold each warm pudding onto a plate and top with a big spoonful of the sauce.\u003cbr> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_105185\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stickytoffee-finished.jpg\" alt=\"Sticky Toffee Pudding\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105185\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-finished.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-finished-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-finished-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-finished-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-finished-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-finished-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-finished-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sticky Toffee Pudding \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Darkly sweet baked puddings, rich with sticky dates and doused in a buttery caramel toffee sauce are a perfect way to end your holiday meal.",
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"description": "Darkly sweet baked puddings, rich with sticky dates and doused in a buttery caramel toffee sauce are a perfect way to end your holiday meal.",
"title": "Holiday Dinner Dessert: Sticky Toffee Pudding | KQED",
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"headline": "Holiday Dinner Dessert: Sticky Toffee Pudding",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sticky toffee pudding, a much-loved dessert in the UK, also just so happens to be one of my favorite things to eat. And don’t get my mum-in-law started, she would go to the moon and back just for a helping of this. \u003c/p>\n\u003cp>Unlike what most Americans think of pudding (a creamy thick custard), this is a baked pudding, so it’s more of a little spongy moist cake. Plenty of butter, dark brown sugar, and heaps of sticky dates add to the flavor of the little cakes, but it’s the sauce that really sends it over the top. \u003c/p>\n\u003cp>Dark brown sugar, butter, and vanilla are melted into a toffee caramel sauce that is spooned (heapingly and lovingly and with great abandon) over the top of each cake. You can serve them unadorned or with a scoop of vanilla ice cream, a dollop of gently whipped cream, or even a bit of crème anglaise (vanilla custard sauce). Any way you serve it, you are guaranteed to become as smitten with this dessert as I am.\u003c/p>\n\u003cp>I used little brioche molds to bake my puddings, but you can use ramekins or custard cups. Just be sure to grease them well so the puddings pop right out.\u003c/p>\n\u003cfigure id=\"attachment_105196\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stickytoffee-unmolded.jpg\" alt=\"Unmolded sticky toffee pudding on a wire rack.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105196\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-unmolded.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-unmolded-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-unmolded-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-unmolded-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-unmolded-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-unmolded-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-unmolded-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Unmolded sticky toffee puddings on a wire rack. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Sticky Toffee Pudding\u003c/h3>\n\u003cp>\u003cem>Makes about 10 to 12 puddings\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\u003cstrong>\u003cem>For the puddings\u003c/em>\u003c/strong>\n\u003cli>1/2 cup pitted and finely chopped dates\u003c/li>\n\u003cli>3/4 tsp baking soda\u003c/li>\n\u003cli>3/4 cup boiling water\u003c/li>\n\u003cli>5 tbsp unsalted butter, at cool room temp\u003c/li>\n\u003cli>2/3 cup packed dark brown sugar\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>2 tsp pure vanilla extract\u003c/li>\n\u003cli>1 cup all-purpose flour\u003c/li>\n\u003cli>1 1/2 tsp baking powder\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>For the toffee sauce\u003c/em>\u003c/strong>\n\u003cli>4 tbsp unsalted butter\u003c/li>\n\u003cli>3/4 cup heavy cream\u003c/li>\n\u003cli>3/4 cup packed dark brown sugar\u003c/li>\n\u003cli>2 tsp pure vanilla extract\u003c/li>\n\u003cli>Pinch of kosher salt\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Position a rack in the middle of the oven and preheat to 350°F.\u003c/li>\n\u003cli>In a small bowl, combine the chopped dates and the baking soda with the boiling water, stirring to combine. Set aside for 10 minutes.\u003c/li>\n\u003cfigure id=\"attachment_105183\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stickytoffee-dates.jpg\" alt=\" Pit and finely chop the dates.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105183\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pit and finely chop the dates. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105182\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stickytoffee-dates-liquid1.jpg\" alt=\"In a small bowl, combine the chopped dates and the baking soda with the boiling water, stirring to combine.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105182\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates-liquid1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates-liquid1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates-liquid1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates-liquid1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates-liquid1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates-liquid1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates-liquid1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a small bowl, combine the chopped dates and the baking soda with the boiling water, stirring to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli> Grease eight 1⁄2-cup (4–fl oz) custard cups or other baking molds and place on a baking sheet (I used cooking spray).\u003c/li>\n\u003cfigure id=\"attachment_105195\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stickytoffee-spray-tins.jpg\" alt=\"Grease eight 1⁄2-cup (4–fl oz) custard cups or other baking molds and place on a baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105195\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-spray-tins.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-spray-tins-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-spray-tins-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-spray-tins-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-spray-tins-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-spray-tins-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-spray-tins-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grease eight 1⁄2-cup (4–fl oz) custard cups or other baking molds and place on a baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In the bowl of a mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until lightened. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. Add the flour, baking powder, and salt, and stir to combine. Add the date mixture and stir well. The batter will be thin. Fill the custard cups about two-thirds full.\u003c/li>\n\u003cfigure id=\"attachment_105187\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stickytoffee-mixin-dates.jpg\" alt=\"Add the date mixture and stir well. The batter will be thin. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105187\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-mixin-dates.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-mixin-dates-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-mixin-dates-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-mixin-dates-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-mixin-dates-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-mixin-dates-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-mixin-dates-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the date mixture and stir well. The batter will be thin. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105179\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stickytoffee-batter-molds-close.jpg\" alt=\"Fill the custard cups about two-thirds full.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105179\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-batter-molds-close.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-batter-molds-close-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-batter-molds-close-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-batter-molds-close-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-batter-molds-close-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-batter-molds-close-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-batter-molds-close-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fill the custard cups about two-thirds full. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake until the puddings are puffed and a toothpick inserted into the center comes out clean, about 20 minutes.\u003c/li>\n\u003cfigure id=\"attachment_105178\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stickytoffee-baked.jpg\" alt=\"Bake until the puddings are puffed and a toothpick inserted into the center comes out clean, about 20 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105178\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-baked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-baked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-baked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-baked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-baked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-baked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-baked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the puddings are puffed and a toothpick inserted into the center comes out clean, about 20 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the toffee sauce: In a saucepan over medium heat, melt the butter. Add the cream and brown sugar. Simmer, stirring constantly with a whisk, until the sauce becomes sticky, about 5 minutes. Stir in the vanilla and salt.\u003c/li>\n\u003cfigure id=\"attachment_105193\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stickytoffee-sauce.jpg\" alt=\" Simmer, stirring constantly with a whisk, until the sauce becomes sticky.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105193\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-sauce-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-sauce-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-sauce-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-sauce-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Simmer, stirring constantly with a whisk, until the sauce becomes sticky. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To serve the sticky toffee puddings, unmold each warm pudding onto a plate and top with a big spoonful of the sauce.\u003c/li>\n\u003cfigure id=\"attachment_105190\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stickytoffee-pour-sauce.jpg\" alt=\"To serve the sticky toffee puddings, unmold each warm pudding onto a plate and top with a big spoonful of the sauce.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105190\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-pour-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-pour-sauce-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-pour-sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-pour-sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-pour-sauce-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-pour-sauce-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-pour-sauce-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To serve the sticky toffee puddings, unmold each warm pudding onto a plate and top with a big spoonful of the sauce.\u003cbr> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_105185\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stickytoffee-finished.jpg\" alt=\"Sticky Toffee Pudding\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105185\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-finished.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-finished-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-finished-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-finished-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-finished-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-finished-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-finished-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sticky Toffee Pudding \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Holiday Dinner Side Dish: Rich Spinach and Gruyere Soufflé",
"title": "Holiday Dinner Side Dish: Rich Spinach and Gruyere Soufflé",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>If you can whip an egg white, you have absolutely no reason to be intimidated by a soufflé. It’s truly easier that you might think, and boy is it impressive. So if you want to make a statement this holiday (or, really, any day of the year for that matter), make a soufflé. There’s nothing more grand than having your guests sit down at the table ahead of time, and then pulling this out of the oven and presenting it in regal fashion. \u003c/p>\n\u003cp>But beyond all of the accolades you will receive for making these (plus everyone will truly think you are a brilliant cook), these soufflés are just downright delicious. Rich, creamy, and extra cheesy, I wouldn’t hesitate to serve these as part of a stunning holiday feast, or even as a light lunch for a special gathering. Plus it’s a great way to get anyone to eat their greens.\u003c/p>\n\u003cp>I prefer making these as individual soufflés, as they bake more evenly and they are easier to share. Plus that means each person gets their fair share of the crusty top and bottom (my favorite part).\u003c/p>\n\u003cfigure id=\"attachment_105144\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-finish-group1.jpg\" alt=\"Spinach and Gruyere Soufflés right out of the oven.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105144\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-group1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-group1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-group1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-group1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-group1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-group1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-group1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spinach and Gruyere Soufflés right out of the oven.\u003cbr> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Spinach and Gruyere Soufflé\u003c/h3>\n\u003cp>\u003cem>Makes 6 individual soufflés\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>4 1/2 tbsp unsalted butter, plus more for coating dish\u003c/li>\n\u003cli>About 1/4 cup finely grated Parmesan\u003c/li>\n\u003cli>5 oz baby spinach\u003c/li>\n\u003cli>2 shallots, finely chopped\u003c/li>\n\u003cli>3 tbsp flour\u003c/li>\n\u003cli>1 cup milk\u003c/li>\n\u003cli>1 cup heavy cream\u003c/li>\n\u003cli>1/2 cup shredded Gruyere or fontina cheese\u003c/li>\n\u003cli>4 egg yolks, lightly beaten\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>5 egg whites\u003c/li>\n\u003cli>½ teaspoon cream of tartar\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Adjust the oven rack to the lower third of the oven, making sure there is room above the oven rack. Preheat the oven to 400F. Generously butter the inside of six 1-cup ramekins, then coat lightly with Parmesan, set aside.\u003c/li>\n\u003cfigure id=\"attachment_105135\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-cheese-ramekin1.jpg\" alt=\"Generously butter the inside of six 1-cup ramekins, then coat lightly with Parmesan.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105135\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-cheese-ramekin1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-cheese-ramekin1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-cheese-ramekin1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-cheese-ramekin1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-cheese-ramekin1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-cheese-ramekin1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-cheese-ramekin1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Generously butter the inside of six 1-cup ramekins, then coat lightly with Parmesan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a frying pan, melt 1/2 tbsp butter. Add the spinach and cook until wilted and dry, about 2 minutes. Transfer to a colander and press out as much liquid as possible. Transfer to a kitchen towel and again, press out as much liquid as possible. Scrape onto a cutting board and chop very finely. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_105157\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-saute-spinach.jpg\" alt=\"In a frying pan, melt 1/2 tbsp butter. Add the spinach and cook until wilted and dry, about 2 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105157\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-spinach.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-spinach-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-spinach-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-spinach-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-spinach-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-spinach-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-spinach-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a frying pan, melt 1/2 tbsp butter. Add the spinach and cook until wilted and dry, about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105162\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-spinach-squeezed.jpg\" alt=\"Transfer to a colander and press out as much liquid as possible. Transfer to a kitchen towel and again, press out as much liquid as possible.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105162\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-squeezed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-squeezed-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-squeezed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-squeezed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-squeezed-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-squeezed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-squeezed-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a colander and press out as much liquid as possible. Transfer to a kitchen towel and again, press out as much liquid as possible. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105160\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-spinach-chop.jpg\" alt=\"Scrape onto a cutting board and chop very finely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105160\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-chop.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-chop-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-chop-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-chop-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-chop-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-chop-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-chop-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scrape onto a cutting board and chop very finely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a saucepan over medium heat, melt 1 tbsp butter, then add the shallots. Cook, stirring, until tender and lightly golden, about 5 minutes. Add the remaining 3 tbsp butter. When it melts, whisk in the flour. Cook for about 2 minutes, whisking constantly. Slowly add the milk, whisking constantly, and then the cream. Bring the mixture to a boil, then reduce the heat to low and simmer, stirring occasionally, until thickened, about 3 minutes. Sprinkle in the gruyere, stirring until melted and smooth. Taste and season the sauce with salt.\u003c/li>\n\u003cfigure id=\"attachment_105158\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-shallots.jpg\" alt=\"In a saucepan over medium heat, melt 1 tbsp butter, then add the shallots. Cook, stirring, until tender and lightly golden, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105158\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-shallots.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-shallots-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-shallots-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-shallots-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-shallots-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-shallots-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-shallots-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a saucepan over medium heat, melt 1 tbsp butter, then add the shallots. Cook, stirring, until tender and lightly golden, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105151\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-roux-milk.jpg\" alt=\"Add the remaining 3 tbsp butter. When it melts, whisk in the flour. Cook for about 2 minutes, whisking constantly. Slowly add the milk, whisking constantly, and then the cream.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105151\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-roux-milk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-roux-milk-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-roux-milk-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-roux-milk-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-roux-milk-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-roux-milk-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-roux-milk-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the remaining 3 tbsp butter. When it melts, whisk in the flour. Cook for about 2 minutes, whisking constantly. Slowly add the milk, whisking constantly, and then the cream. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105155\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-saute-cheese.jpg\" alt=\"After the sauce thickens, sprinkle in the gruyere, stirring until melted and smooth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105155\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-cheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-cheese-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-cheese-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-cheese-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-cheese-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-cheese-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After the sauce thickens, sprinkle in the gruyere, stirring until melted and smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a heatproof mixing bowl, whisk together the egg yolks and spinach. Slowly pour the sauce into the yolks while whisking constantly.\u003c/li>\n\u003cfigure id=\"attachment_105152\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-sauce-spinach.jpg\" alt=\"In a heatproof mixing bowl, whisk together the egg yolks and spinach. Slowly pour the sauce into the yolks while whisking constantly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105152\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-sauce-spinach.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-sauce-spinach-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-sauce-spinach-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-sauce-spinach-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-sauce-spinach-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-sauce-spinach-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-sauce-spinach-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a heatproof mixing bowl, whisk together the egg yolks and spinach. Slowly pour the sauce into the yolks while whisking constantly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a large bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites and cream of tartar to thick, stiff peaks. Do not overbeat.\u003c/li>\n\u003cfigure id=\"attachment_105136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-egg-whites.jpg\" alt=\"In a large bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites and cream of tartar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105136\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites and cream of tartar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105138\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-egg-whites2.jpg\" alt=\"Beat the egg whites and cream of tartar to thick, stiff peaks. Do not overbeat.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105138\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beat the egg whites and cream of tartar to thick, stiff peaks. Do not overbeat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Add about one quarter of the beaten egg whites to the sauce to lighten it, then gently fold in the remaining whites. Divide the mixture between the prepared dishes; they should be nearly full. Run a finger around the inside edge of the dish to create a shallow groove.\u003c/li>\n\u003cfigure id=\"attachment_105146\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-fold-in-eggwhites.jpg\" alt=\"Add about one quarter of the beaten egg whites to the sauce to lighten it.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105146\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-eggwhites.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-eggwhites-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-eggwhites-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-eggwhites-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-eggwhites-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-eggwhites-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-eggwhites-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add about one quarter of the beaten egg whites to the sauce to lighten it. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105147\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-fold-in-mixture.jpg\" alt=\"Then gently fold in the remaining whites.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105147\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-mixture.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-mixture-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-mixture-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-mixture-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-mixture-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-mixture-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-mixture-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Then gently fold in the remaining whites. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105142\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-finger-on-rim.jpg\" alt=\"Divide the mixture between the prepared dishes; they should be nearly full. Run a finger around the inside edge of the dish to create a shallow groove.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105142\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finger-on-rim.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finger-on-rim-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finger-on-rim-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finger-on-rim-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finger-on-rim-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finger-on-rim-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finger-on-rim-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the mixture between the prepared dishes; they should be nearly full. Run a finger around the inside edge of the dish to create a shallow groove. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Gently place the dishes on a baking sheet. Bake until the soufflés are puffed and browned and the center still jiggles when the dish is gently shaken, about 20 minutes. Do not open the oven door during cooking. Serve immediately.\u003c/li>\n\u003cfigure id=\"attachment_105149\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-oven.jpg\" alt=\"Bake until the soufflés are puffed and browned and the center still jiggles when the dish is gently shaken, about 20 minutes. Do not open the oven door during cooking.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105149\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-oven-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-oven-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-oven-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the soufflés are puffed and browned and the center still jiggles when the dish is gently shaken, about 20 minutes. Do not open the oven door during cooking. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_105145\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-finish-single.jpg\" alt=\" Serve the Spinach and Gruyere Soufflés immediately.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105145\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-single.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-single-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-single-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-single-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-single-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-single-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-single-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Spinach and Gruyere Soufflés immediately. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "These light and fluffy yet rich and cheesy spinach soufflés are downright delicious! If you can whip an egg white, you have absolutely no reason to be intimidated by a soufflé. It’s truly easier that you might think, and boy is it impressive.",
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"description": "These light and fluffy yet rich and cheesy spinach soufflés are downright delicious! If you can whip an egg white, you have absolutely no reason to be intimidated by a soufflé. It’s truly easier that you might think, and boy is it impressive.",
"title": "Holiday Dinner Side Dish: Rich Spinach and Gruyere Soufflé | KQED",
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"headline": "Holiday Dinner Side Dish: Rich Spinach and Gruyere Soufflé",
"datePublished": "2015-12-19T09:24:45-08:00",
"dateModified": "2015-12-20T13:15:16-08:00",
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"source": "Holiday Recipes",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you can whip an egg white, you have absolutely no reason to be intimidated by a soufflé. It’s truly easier that you might think, and boy is it impressive. So if you want to make a statement this holiday (or, really, any day of the year for that matter), make a soufflé. There’s nothing more grand than having your guests sit down at the table ahead of time, and then pulling this out of the oven and presenting it in regal fashion. \u003c/p>\n\u003cp>But beyond all of the accolades you will receive for making these (plus everyone will truly think you are a brilliant cook), these soufflés are just downright delicious. Rich, creamy, and extra cheesy, I wouldn’t hesitate to serve these as part of a stunning holiday feast, or even as a light lunch for a special gathering. Plus it’s a great way to get anyone to eat their greens.\u003c/p>\n\u003cp>I prefer making these as individual soufflés, as they bake more evenly and they are easier to share. Plus that means each person gets their fair share of the crusty top and bottom (my favorite part).\u003c/p>\n\u003cfigure id=\"attachment_105144\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-finish-group1.jpg\" alt=\"Spinach and Gruyere Soufflés right out of the oven.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105144\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-group1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-group1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-group1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-group1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-group1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-group1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-group1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spinach and Gruyere Soufflés right out of the oven.\u003cbr> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Spinach and Gruyere Soufflé\u003c/h3>\n\u003cp>\u003cem>Makes 6 individual soufflés\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>4 1/2 tbsp unsalted butter, plus more for coating dish\u003c/li>\n\u003cli>About 1/4 cup finely grated Parmesan\u003c/li>\n\u003cli>5 oz baby spinach\u003c/li>\n\u003cli>2 shallots, finely chopped\u003c/li>\n\u003cli>3 tbsp flour\u003c/li>\n\u003cli>1 cup milk\u003c/li>\n\u003cli>1 cup heavy cream\u003c/li>\n\u003cli>1/2 cup shredded Gruyere or fontina cheese\u003c/li>\n\u003cli>4 egg yolks, lightly beaten\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>5 egg whites\u003c/li>\n\u003cli>½ teaspoon cream of tartar\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Adjust the oven rack to the lower third of the oven, making sure there is room above the oven rack. Preheat the oven to 400F. Generously butter the inside of six 1-cup ramekins, then coat lightly with Parmesan, set aside.\u003c/li>\n\u003cfigure id=\"attachment_105135\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-cheese-ramekin1.jpg\" alt=\"Generously butter the inside of six 1-cup ramekins, then coat lightly with Parmesan.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105135\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-cheese-ramekin1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-cheese-ramekin1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-cheese-ramekin1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-cheese-ramekin1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-cheese-ramekin1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-cheese-ramekin1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-cheese-ramekin1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Generously butter the inside of six 1-cup ramekins, then coat lightly with Parmesan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a frying pan, melt 1/2 tbsp butter. Add the spinach and cook until wilted and dry, about 2 minutes. Transfer to a colander and press out as much liquid as possible. Transfer to a kitchen towel and again, press out as much liquid as possible. Scrape onto a cutting board and chop very finely. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_105157\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-saute-spinach.jpg\" alt=\"In a frying pan, melt 1/2 tbsp butter. Add the spinach and cook until wilted and dry, about 2 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105157\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-spinach.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-spinach-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-spinach-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-spinach-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-spinach-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-spinach-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-spinach-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a frying pan, melt 1/2 tbsp butter. Add the spinach and cook until wilted and dry, about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105162\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-spinach-squeezed.jpg\" alt=\"Transfer to a colander and press out as much liquid as possible. Transfer to a kitchen towel and again, press out as much liquid as possible.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105162\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-squeezed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-squeezed-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-squeezed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-squeezed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-squeezed-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-squeezed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-squeezed-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a colander and press out as much liquid as possible. Transfer to a kitchen towel and again, press out as much liquid as possible. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105160\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-spinach-chop.jpg\" alt=\"Scrape onto a cutting board and chop very finely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105160\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-chop.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-chop-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-chop-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-chop-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-chop-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-chop-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-chop-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scrape onto a cutting board and chop very finely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a saucepan over medium heat, melt 1 tbsp butter, then add the shallots. Cook, stirring, until tender and lightly golden, about 5 minutes. Add the remaining 3 tbsp butter. When it melts, whisk in the flour. Cook for about 2 minutes, whisking constantly. Slowly add the milk, whisking constantly, and then the cream. Bring the mixture to a boil, then reduce the heat to low and simmer, stirring occasionally, until thickened, about 3 minutes. Sprinkle in the gruyere, stirring until melted and smooth. Taste and season the sauce with salt.\u003c/li>\n\u003cfigure id=\"attachment_105158\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-shallots.jpg\" alt=\"In a saucepan over medium heat, melt 1 tbsp butter, then add the shallots. Cook, stirring, until tender and lightly golden, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105158\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-shallots.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-shallots-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-shallots-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-shallots-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-shallots-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-shallots-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-shallots-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a saucepan over medium heat, melt 1 tbsp butter, then add the shallots. Cook, stirring, until tender and lightly golden, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105151\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-roux-milk.jpg\" alt=\"Add the remaining 3 tbsp butter. When it melts, whisk in the flour. Cook for about 2 minutes, whisking constantly. Slowly add the milk, whisking constantly, and then the cream.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105151\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-roux-milk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-roux-milk-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-roux-milk-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-roux-milk-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-roux-milk-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-roux-milk-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-roux-milk-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the remaining 3 tbsp butter. When it melts, whisk in the flour. Cook for about 2 minutes, whisking constantly. Slowly add the milk, whisking constantly, and then the cream. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105155\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-saute-cheese.jpg\" alt=\"After the sauce thickens, sprinkle in the gruyere, stirring until melted and smooth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105155\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-cheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-cheese-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-cheese-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-cheese-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-cheese-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-cheese-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After the sauce thickens, sprinkle in the gruyere, stirring until melted and smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a heatproof mixing bowl, whisk together the egg yolks and spinach. Slowly pour the sauce into the yolks while whisking constantly.\u003c/li>\n\u003cfigure id=\"attachment_105152\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-sauce-spinach.jpg\" alt=\"In a heatproof mixing bowl, whisk together the egg yolks and spinach. Slowly pour the sauce into the yolks while whisking constantly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105152\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-sauce-spinach.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-sauce-spinach-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-sauce-spinach-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-sauce-spinach-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-sauce-spinach-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-sauce-spinach-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-sauce-spinach-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a heatproof mixing bowl, whisk together the egg yolks and spinach. Slowly pour the sauce into the yolks while whisking constantly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a large bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites and cream of tartar to thick, stiff peaks. Do not overbeat.\u003c/li>\n\u003cfigure id=\"attachment_105136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-egg-whites.jpg\" alt=\"In a large bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites and cream of tartar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105136\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites and cream of tartar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105138\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-egg-whites2.jpg\" alt=\"Beat the egg whites and cream of tartar to thick, stiff peaks. Do not overbeat.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105138\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beat the egg whites and cream of tartar to thick, stiff peaks. Do not overbeat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Add about one quarter of the beaten egg whites to the sauce to lighten it, then gently fold in the remaining whites. Divide the mixture between the prepared dishes; they should be nearly full. Run a finger around the inside edge of the dish to create a shallow groove.\u003c/li>\n\u003cfigure id=\"attachment_105146\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-fold-in-eggwhites.jpg\" alt=\"Add about one quarter of the beaten egg whites to the sauce to lighten it.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105146\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-eggwhites.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-eggwhites-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-eggwhites-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-eggwhites-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-eggwhites-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-eggwhites-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-eggwhites-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add about one quarter of the beaten egg whites to the sauce to lighten it. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105147\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-fold-in-mixture.jpg\" alt=\"Then gently fold in the remaining whites.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105147\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-mixture.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-mixture-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-mixture-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-mixture-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-mixture-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-mixture-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-mixture-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Then gently fold in the remaining whites. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105142\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-finger-on-rim.jpg\" alt=\"Divide the mixture between the prepared dishes; they should be nearly full. Run a finger around the inside edge of the dish to create a shallow groove.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105142\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finger-on-rim.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finger-on-rim-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finger-on-rim-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finger-on-rim-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finger-on-rim-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finger-on-rim-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finger-on-rim-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the mixture between the prepared dishes; they should be nearly full. Run a finger around the inside edge of the dish to create a shallow groove. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Gently place the dishes on a baking sheet. Bake until the soufflés are puffed and browned and the center still jiggles when the dish is gently shaken, about 20 minutes. Do not open the oven door during cooking. Serve immediately.\u003c/li>\n\u003cfigure id=\"attachment_105149\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-oven.jpg\" alt=\"Bake until the soufflés are puffed and browned and the center still jiggles when the dish is gently shaken, about 20 minutes. Do not open the oven door during cooking.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105149\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-oven-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-oven-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-oven-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the soufflés are puffed and browned and the center still jiggles when the dish is gently shaken, about 20 minutes. Do not open the oven door during cooking. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_105145\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-finish-single.jpg\" alt=\" Serve the Spinach and Gruyere Soufflés immediately.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105145\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-single.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-single-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-single-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-single-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-single-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-single-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-single-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Spinach and Gruyere Soufflés immediately. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Roast Rack of Lamb with Garlic and Herb Butter",
"title": "Roast Rack of Lamb with Garlic and Herb Butter",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_116877,jpepinheart_1260' label='More Lamb Recipes']\u003c/p>\n\u003cp>Most people in this country seem to have a love/hate relationship with lamb. I personally, am not typically a fan—I’d never order it on a menu and I very rarely prepare it at home—but it really depends on the cut and how it’s prepared. Let’s just say that I have an open mind about lamb, but I’m not generally impressed. \u003c/p>\n\u003cp>I remember a few years back my husband’s stepmother prepared a lamb and aubergine (eggplant) tagine for dinner during a visit back to the UK. I was anxious the entire day...these were two ingredients that I Did. Not. Like. But I also didn’t want to be rude, so I took a big gulp of wine and a timid taste. It was glorious. I couldn’t stop eating it, and even had a second helping. \u003c/p>\n\u003cp>So, I’ve learned not to judge. Which is why I was fairly easily convinced that serving a rack of lamb would be an excellent centerpiece for a holiday dinner. And it’s true. This dish is definitely impressive.\u003c/p>\n\u003cp>Be sure to purchase the best quality, ideally grass-fed, lamb that you can source and from a reputable butcher. This is the time to lay down the bucks, especially if you are cooking a special dinner. Look for deep red color, and ask your butcher to “French” the ribs, which means that the tops of the rib bones are cut and exposed.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Sear the lamb until you get a nicely browned crust and then finish it in the oven until it is perfectly medium-rare (or medium, but don’t go further than that). The addition of an herbed butter and plenty of garlic adds great flavor to the succulent meat as well.\u003c/p>\n\u003cp>Serve this with a cheesy gratin (such as \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/12/thanksgiving-side-dish-creamy-brussels-sprouts-gratin-and-bacon-gratin-with-shallots-and-gruyere/\" target=\"_blank\">Brussels sprouts\u003c/a> or \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/16/holiday-dinner-side-dish-creamy-cauliflower-and-gruyere-gratin/\" target=\"_blank\">cauliflower gratins\u003c/a>) roasted sweet potatoes or even a butternut sformato and some \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/18/tender-buttery-pull-apart-rolls-for-christmas-dinner/\" target=\"_blank\">fluffy dinner rolls\u003c/a> and you will be well on your way to a decadent holiday meal that you’ll never forget.\u003c/p>\n\u003ch3>Roast Rack of Lamb with Herb Butter\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135032\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Roast-Rack-Lamb-with-Garlic-and-Herb-Butter-uncut.jpg\" alt=\"Pair your roasted lamb with whatever you'd like.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-135032\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Roast-Rack-Lamb-with-Garlic-and-Herb-Butter-uncut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Roast-Rack-Lamb-with-Garlic-and-Herb-Butter-uncut-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Roast-Rack-Lamb-with-Garlic-and-Herb-Butter-uncut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Roast-Rack-Lamb-with-Garlic-and-Herb-Butter-uncut-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Roast-Rack-Lamb-with-Garlic-and-Herb-Butter-uncut-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Roast-Rack-Lamb-with-Garlic-and-Herb-Butter-uncut-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pair your roasted lamb with whatever you'd like. \u003ccite>(Grace Cheung/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>2 Frenched lamb rib racks (each with about 8 bones)\u003c/li>\n\u003cli>4 cloves garlic, minced\u003c/li>\n\u003cli>Salt and freshly ground pepper\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>5 tbsp unsalted butter, at room temperature\u003c/li>\n\u003cli>1 tbsp minced fresh rosemary\u003c/li>\n\u003cli>1 tsp finely chopped thyme\u003c/li>\n\u003cli>1 tsp finely chopped mint\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Rub the lamb all over with the garlic, season with salt and pepper, and drizzle with a few tablespoons olive oil. Cover with plastic wrap and let sit at room temperature for about 1 1/2 hours to come to room temp. (Or refrigerate overnight and let come to room temp for 1 1/2 hours before cooking.)\u003c/li>\n\u003cfigure id=\"attachment_105098\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lamb-raw-rub-garlic.jpg\" alt=\"Rub the lamb all over with the garlic,\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-105098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-raw-rub-garlic.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-raw-rub-garlic-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-raw-rub-garlic-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-raw-rub-garlic-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-raw-rub-garlic-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-raw-rub-garlic-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-raw-rub-garlic-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rub the lamb all over with the garlic, \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105094\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lamb-olive-oil.jpg\" alt=\"Season the lamb with salt and pepper, and drizzle with a few tablespoons olive oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105094\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-olive-oil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-olive-oil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-olive-oil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-olive-oil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-olive-oil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-olive-oil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-olive-oil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Season the lamb with salt and pepper, and drizzle with a few tablespoons olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105105\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lamb-wrap-plastic.jpg\" alt=\"Cover with plastic wrap and let sit at room temperature for about 1 1/2 hours to come to room temp. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105105\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-wrap-plastic.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-wrap-plastic-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-wrap-plastic-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-wrap-plastic-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-wrap-plastic-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-wrap-plastic-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-wrap-plastic-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover with plastic wrap and let sit at room temperature for about 1 1/2 hours to come to room temp. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Preheat the oven to 400°F. In a small bowl, stir together 4 tbsp butter with the herbs.\u003c/li>\n\u003cfigure id=\"attachment_105090\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lamb-herb-butter1.jpg\" alt=\"In a small bowl, stir together 4 tbsp butter with the herbs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105090\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-herb-butter1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-herb-butter1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-herb-butter1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-herb-butter1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-herb-butter1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-herb-butter1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-herb-butter1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a small bowl, stir together 4 tbsp butter with the herbs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a large cast-iron skillet over medium-high heat, warm 1 tbsp olive oil until hot. Add the racks, fat side down, and sear until browned, turning once or twice, about 5 minutes.\u003c/li>\n\u003cfigure id=\"attachment_105093\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lamb-in-skillet3.jpg\" alt=\"Add the racks, fat side down, and sear until browned, turning once or twice, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105093\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-in-skillet3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-in-skillet3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-in-skillet3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-in-skillet3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-in-skillet3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-in-skillet3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-in-skillet3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the racks, fat side down, and sear until browned, turning once or twice, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Flip the lamb and rub the herb butter over it. Transfer to the oven and roast, basting once or twice with the butter, and turning the racks halfway through, until cooked to your liking, about 20 minutes depending on the size of the racks. Check the temp with an instant-read thermometer: 125°F for rare, 130°F for medium-rare.\u003c/li>\n\u003cfigure id=\"attachment_105088\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lamb-cooked-butter.jpg\" alt=\"Flip the lamb and rub the herb butter over it. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105088\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-cooked-butter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-cooked-butter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-cooked-butter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-cooked-butter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-cooked-butter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-cooked-butter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-cooked-butter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Flip the lamb and rub the herb butter over it. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105121\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lamb-baste.jpg\" alt=\"Transfer to the oven and roast, basting once or twice with the butter, and turning the racks halfway through, until cooked to your liking.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105121\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-baste.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-baste-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-baste-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-baste-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-baste-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-baste-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-baste-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to the oven and roast, basting once or twice with the butter, and turning the racks halfway through, until cooked to your liking. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105096\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lamb-rack-done1.jpg\" alt=\"For doneness, check the temp with an instant-read thermometer: 125°F for rare, 130°F for medium-rare.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105096\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-rack-done1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-rack-done1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-rack-done1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-rack-done1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-rack-done1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-rack-done1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-rack-done1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The finished Roast Rack of Lamb with Herb Butter. For doneness, check the temp with an instant-read thermometer: 125°F for rare, 130°F for medium-rare. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Slice the racks into chops to serve.\u003c/li>\n\u003cfigure id=\"attachment_105087\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lamb-chops.jpg\" alt=\"Slice the racks into chops to serve.\" width=\"1920\" height=\"1620\" class=\"size-full wp-image-105087\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-chops.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-chops-400x338.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-chops-800x675.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-chops-768x648.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-chops-1440x1215.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-chops-1180x996.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-chops-960x810.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice the racks into chops to serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n",
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"excerpt": "Nothing says feast like a gorgeous rack of lamb, and this elegant recipe couldn’t be easier.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Most people in this country seem to have a love/hate relationship with lamb. I personally, am not typically a fan—I’d never order it on a menu and I very rarely prepare it at home—but it really depends on the cut and how it’s prepared. Let’s just say that I have an open mind about lamb, but I’m not generally impressed. \u003c/p>\n\u003cp>I remember a few years back my husband’s stepmother prepared a lamb and aubergine (eggplant) tagine for dinner during a visit back to the UK. I was anxious the entire day...these were two ingredients that I Did. Not. Like. But I also didn’t want to be rude, so I took a big gulp of wine and a timid taste. It was glorious. I couldn’t stop eating it, and even had a second helping. \u003c/p>\n\u003cp>So, I’ve learned not to judge. Which is why I was fairly easily convinced that serving a rack of lamb would be an excellent centerpiece for a holiday dinner. And it’s true. This dish is definitely impressive.\u003c/p>\n\u003cp>Be sure to purchase the best quality, ideally grass-fed, lamb that you can source and from a reputable butcher. This is the time to lay down the bucks, especially if you are cooking a special dinner. Look for deep red color, and ask your butcher to “French” the ribs, which means that the tops of the rib bones are cut and exposed.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sear the lamb until you get a nicely browned crust and then finish it in the oven until it is perfectly medium-rare (or medium, but don’t go further than that). The addition of an herbed butter and plenty of garlic adds great flavor to the succulent meat as well.\u003c/p>\n\u003cp>Serve this with a cheesy gratin (such as \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/12/thanksgiving-side-dish-creamy-brussels-sprouts-gratin-and-bacon-gratin-with-shallots-and-gruyere/\" target=\"_blank\">Brussels sprouts\u003c/a> or \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/16/holiday-dinner-side-dish-creamy-cauliflower-and-gruyere-gratin/\" target=\"_blank\">cauliflower gratins\u003c/a>) roasted sweet potatoes or even a butternut sformato and some \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/18/tender-buttery-pull-apart-rolls-for-christmas-dinner/\" target=\"_blank\">fluffy dinner rolls\u003c/a> and you will be well on your way to a decadent holiday meal that you’ll never forget.\u003c/p>\n\u003ch3>Roast Rack of Lamb with Herb Butter\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135032\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Roast-Rack-Lamb-with-Garlic-and-Herb-Butter-uncut.jpg\" alt=\"Pair your roasted lamb with whatever you'd like.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-135032\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Roast-Rack-Lamb-with-Garlic-and-Herb-Butter-uncut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Roast-Rack-Lamb-with-Garlic-and-Herb-Butter-uncut-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Roast-Rack-Lamb-with-Garlic-and-Herb-Butter-uncut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Roast-Rack-Lamb-with-Garlic-and-Herb-Butter-uncut-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Roast-Rack-Lamb-with-Garlic-and-Herb-Butter-uncut-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Roast-Rack-Lamb-with-Garlic-and-Herb-Butter-uncut-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pair your roasted lamb with whatever you'd like. \u003ccite>(Grace Cheung/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>2 Frenched lamb rib racks (each with about 8 bones)\u003c/li>\n\u003cli>4 cloves garlic, minced\u003c/li>\n\u003cli>Salt and freshly ground pepper\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>5 tbsp unsalted butter, at room temperature\u003c/li>\n\u003cli>1 tbsp minced fresh rosemary\u003c/li>\n\u003cli>1 tsp finely chopped thyme\u003c/li>\n\u003cli>1 tsp finely chopped mint\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Rub the lamb all over with the garlic, season with salt and pepper, and drizzle with a few tablespoons olive oil. Cover with plastic wrap and let sit at room temperature for about 1 1/2 hours to come to room temp. (Or refrigerate overnight and let come to room temp for 1 1/2 hours before cooking.)\u003c/li>\n\u003cfigure id=\"attachment_105098\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lamb-raw-rub-garlic.jpg\" alt=\"Rub the lamb all over with the garlic,\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-105098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-raw-rub-garlic.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-raw-rub-garlic-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-raw-rub-garlic-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-raw-rub-garlic-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-raw-rub-garlic-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-raw-rub-garlic-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-raw-rub-garlic-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rub the lamb all over with the garlic, \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105094\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lamb-olive-oil.jpg\" alt=\"Season the lamb with salt and pepper, and drizzle with a few tablespoons olive oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105094\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-olive-oil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-olive-oil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-olive-oil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-olive-oil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-olive-oil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-olive-oil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-olive-oil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Season the lamb with salt and pepper, and drizzle with a few tablespoons olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105105\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lamb-wrap-plastic.jpg\" alt=\"Cover with plastic wrap and let sit at room temperature for about 1 1/2 hours to come to room temp. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105105\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-wrap-plastic.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-wrap-plastic-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-wrap-plastic-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-wrap-plastic-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-wrap-plastic-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-wrap-plastic-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-wrap-plastic-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover with plastic wrap and let sit at room temperature for about 1 1/2 hours to come to room temp. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Preheat the oven to 400°F. In a small bowl, stir together 4 tbsp butter with the herbs.\u003c/li>\n\u003cfigure id=\"attachment_105090\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lamb-herb-butter1.jpg\" alt=\"In a small bowl, stir together 4 tbsp butter with the herbs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105090\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-herb-butter1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-herb-butter1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-herb-butter1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-herb-butter1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-herb-butter1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-herb-butter1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-herb-butter1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a small bowl, stir together 4 tbsp butter with the herbs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a large cast-iron skillet over medium-high heat, warm 1 tbsp olive oil until hot. Add the racks, fat side down, and sear until browned, turning once or twice, about 5 minutes.\u003c/li>\n\u003cfigure id=\"attachment_105093\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lamb-in-skillet3.jpg\" alt=\"Add the racks, fat side down, and sear until browned, turning once or twice, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105093\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-in-skillet3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-in-skillet3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-in-skillet3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-in-skillet3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-in-skillet3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-in-skillet3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-in-skillet3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the racks, fat side down, and sear until browned, turning once or twice, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Flip the lamb and rub the herb butter over it. Transfer to the oven and roast, basting once or twice with the butter, and turning the racks halfway through, until cooked to your liking, about 20 minutes depending on the size of the racks. Check the temp with an instant-read thermometer: 125°F for rare, 130°F for medium-rare.\u003c/li>\n\u003cfigure id=\"attachment_105088\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lamb-cooked-butter.jpg\" alt=\"Flip the lamb and rub the herb butter over it. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105088\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-cooked-butter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-cooked-butter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-cooked-butter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-cooked-butter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-cooked-butter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-cooked-butter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-cooked-butter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Flip the lamb and rub the herb butter over it. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105121\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lamb-baste.jpg\" alt=\"Transfer to the oven and roast, basting once or twice with the butter, and turning the racks halfway through, until cooked to your liking.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105121\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-baste.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-baste-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-baste-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-baste-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-baste-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-baste-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-baste-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to the oven and roast, basting once or twice with the butter, and turning the racks halfway through, until cooked to your liking. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105096\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lamb-rack-done1.jpg\" alt=\"For doneness, check the temp with an instant-read thermometer: 125°F for rare, 130°F for medium-rare.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105096\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-rack-done1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-rack-done1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-rack-done1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-rack-done1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-rack-done1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-rack-done1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-rack-done1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The finished Roast Rack of Lamb with Herb Butter. For doneness, check the temp with an instant-read thermometer: 125°F for rare, 130°F for medium-rare. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Slice the racks into chops to serve.\u003c/li>\n\u003cfigure id=\"attachment_105087\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lamb-chops.jpg\" alt=\"Slice the racks into chops to serve.\" width=\"1920\" height=\"1620\" class=\"size-full wp-image-105087\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-chops.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-chops-400x338.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-chops-800x675.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-chops-768x648.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-chops-1440x1215.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-chops-1180x996.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-chops-960x810.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice the racks into chops to serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Holiday Dinner Starter: Autumn Root Vegetable Salad with Goat Cheese Crostini",
"title": "Holiday Dinner Starter: Autumn Root Vegetable Salad with Goat Cheese Crostini",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>When winter hits, it’s hard to find an excellent salad (at least in my mind since I’m a sucker for all things summer and produce-y). But don’t despair. Just because luscious tomatoes and heavenly corn and just-picked zucchini are no longer in the markets, you can still get your salad on. \u003c/p>\n\u003cp>Enter root vegetables: winter’s answer to variety. Sweet and earthy, these versatile veggies are packed with nutrients and bursting with flavor. Plus, when they are in season, as they are now, you’ll find them in heaping mounds in every market—and for cheap. \u003c/p>\n\u003cp>When roasted, these extraterrestrial-looking roots become tender and their flavors caramelize. A perfect counterpoint to salty-vinegary additions like goat’s cheese, toasted nuts, peppery arugula, and perky vinaigrette.\u003c/p>\n\u003cp>The great thing about this salad is that you can cook the vegetables in the morning, leave them at room temperature, then toss the salad together at the last minute. To simplify this dish, instead of the crostini, just crumble the fresh goat cheese directly onto the salad.\u003c/p>\n\u003cp>Make this with the veggies listed below, or branch out and try a whole range of root vegetables such as turnips, celery root, sunchokes (Jerusalem artichokes), or sweet potatoes/yams. The salad can also be made very successfully with roasted winter squash like acorn, kuri, or butternut squash as well. And if you are nuts about nuts, like I am, top the salad with your favorite chopped toasted nuts, like almonds, pecans, or hazelnuts.\u003c/p>\n\u003cfigure id=\"attachment_105007\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-finish-close2.jpg\" alt=\"Autumn Root Vegetable Salad with Goat Cheese Crostini\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105007\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish-close2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish-close2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish-close2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish-close2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish-close2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish-close2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish-close2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Autumn Root Vegetable Salad with Goat Cheese Crostini \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Autumn Root Vegetable Salad with Goat Cheese Crostini\u003c/h3>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>1 lb small beets, preferably golden\u003c/li>\n\u003cli>1 lb small carrots with tops attached\u003c/li>\n\u003cli>1 lb small parsnips\u003c/li>\n\u003cli>1 large or 2 small red onions\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1/2 rustic baguette, cut into 1/4-inch slices (about 12 slices)\u003c/li>\n\u003cli>8 oz fresh goat cheese\u003c/li>\n\u003cli>3 tbsp balsamic vinegar\u003c/li>\n\u003cli>1/2 tsp country-style Dijon mustard\u003c/li>\n\u003cli>About 5 oz organic baby arugula (1 bag)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Preheat the oven to 400°F. Trim and scrub the beets, then place them in a baking dish that can hold them in a single layer. Add 1/2 cup water, cover tightly with foil, and roast until tender, about 1 hour. Let cool, then slide off the peel and cut into thin wedges.\u003c/li>\n\u003cfigure id=\"attachment_104998\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-cooked-beets.jpg\" alt=\"Roast the beets until tender, about 1 hour.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104998\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-beets.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-beets-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-beets-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-beets-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-beets-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-beets-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-beets-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast the beets until tender, about 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105002\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-cut-beets.jpg\" alt=\"Let beets cool, then slide off the peel and cut into thin wedges.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105002\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cut-beets.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cut-beets-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cut-beets-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cut-beets-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cut-beets-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cut-beets-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cut-beets-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let beets cool, then slide off the peel and cut into thin wedges. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Meanwhile, trim and peel the carrots and parsnips (unless you can find young, tender, organic vegetables, and then just scrub them). Cut into wedges if large or leave whole if small. Cut the onion into wedges. Add the vegetables to a large rimmed baking sheet, drizzle with olive oil and toss to coat. Season with salt and pepper. Roast the vegetables until just tender, about 40 minutes, turning occasionally for even cooking. Let cool to room temperature on the pan.\u003c/li>\n\u003cfigure id=\"attachment_105014\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-peel-carrots.jpg\" alt=\"Trim and peel the carrots and parsnips.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105014\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-peel-carrots.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-peel-carrots-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-peel-carrots-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-peel-carrots-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-peel-carrots-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-peel-carrots-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-peel-carrots-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trim and peel the carrots and parsnips. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105016\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-prep-veg.jpg\" alt=\"Cut into wedges if large or leave whole if small. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105016\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-prep-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-prep-veg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-prep-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-prep-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-prep-veg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-prep-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-prep-veg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut into wedges if large or leave whole if small. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105018\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-veg-oil.jpg\" alt=\"Cut the onion into wedges. Add the vegetables to a large rimmed baking sheet, drizzle with olive oil and toss to coat. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105018\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-oil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-oil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-oil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-oil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-oil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-oil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-oil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the onion into wedges. Add the vegetables to a large rimmed baking sheet, drizzle with olive oil and toss to coat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105019\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-veg-ready-to-roast.jpg\" alt=\"Season with salt and pepper.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105019\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-ready-to-roast.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-ready-to-roast-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-ready-to-roast-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-ready-to-roast-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-ready-to-roast-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-ready-to-roast-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-ready-to-roast-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Season with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104999\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-cooked-veg.jpg\" alt=\"Roast the vegetables until just tender, about 40 minutes, turning occasionally for even cooking. Let cool to room temperature on the pan.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104999\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-veg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-veg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-veg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast the vegetables until just tender, about 40 minutes, turning occasionally for even cooking. Let cool to room temperature on the pan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>While the vegetables are cooling, toast the crostini. Brush both sides of each baguette slice with olive oil and place on a baking sheet. Toast in the oven until golden brown, about 10 minutes. Spread each crostini thickly with goat cheese. Sprinkle with salt and pepper and drizzle with olive oil.\u003c/li>\n\u003cfigure id=\"attachment_105012\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-olive-oil-crostini.jpg\" alt=\"Brush both sides of each baguette slice with olive oil and place on a baking sheet. Toast in the oven until golden brown, about 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105012\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-olive-oil-crostini.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-olive-oil-crostini-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-olive-oil-crostini-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-olive-oil-crostini-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-olive-oil-crostini-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-olive-oil-crostini-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-olive-oil-crostini-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush both sides of each baguette slice with olive oil and place on a baking sheet. Toast in the oven until golden brown, about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105000\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-crostini-cheese.jpg\" alt=\"Spread each crostini thickly with goat cheese.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-cheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-cheese-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-cheese-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-cheese-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-cheese-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-cheese-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread each crostini thickly with goat cheese. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105001\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-crostini-finish.jpg\" alt=\"Sprinkle with salt and pepper and drizzle with olive oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105001\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-finish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-finish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-finish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle with salt and pepper and drizzle with olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a small jar or container, add the balsamic vinegar, mustard, and 1/4 cup olive oil. Season with salt and pepper. Shake vigorously to combine (you can also put it into a small bowl and whisk to combine).\u003c/li>\n\u003cli>In a mixing bowl, toss the arugula with about 2 tbsp of the vinaigrette; transfer to a serving platter or shallow salad bowl. Add the roasted vegetables to the mixing bowl and toss with 2 tbsp vinaigrette. Top the arugula with the roasted vegetables.\u003c/li>\n\u003cfigure id=\"attachment_105004\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-dress-arugula1.jpg\" alt=\"In a mixing bowl, toss the arugula with about 2 tbsp of the vinaigrette.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105004\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-dress-arugula1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-dress-arugula1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-dress-arugula1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-dress-arugula1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-dress-arugula1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-dress-arugula1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-dress-arugula1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a mixing bowl, toss the arugula with about 2 tbsp of the vinaigrette. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104996\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-arugula-platter.jpg\" alt=\"Transfer to a serving platter.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104996\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-arugula-platter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-arugula-platter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-arugula-platter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-arugula-platter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-arugula-platter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-arugula-platter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-arugula-platter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a serving platter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105017\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-veg-cooked-dressing.jpg\" alt=\"Add the roasted vegetables to the mixing bowl and toss with 2 tbsp vinaigrette. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105017\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-cooked-dressing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-cooked-dressing-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-cooked-dressing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-cooked-dressing-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-cooked-dressing-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-cooked-dressing-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-cooked-dressing-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the roasted vegetables to the mixing bowl and toss with 2 tbsp vinaigrette. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105011\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-finish3.jpg\" alt=\"Top the arugula with the roasted vegetables.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105011\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top the arugula with the roasted vegetables. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli> Arrange the crostini around the salad if using a platter, or serve alongside each individual salad.\u003c/li>\n\u003cfigure id=\"attachment_105010\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-finish2.jpg\" alt=\"Arrange the crostini around the salad if using a platter.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105010\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Arrange the crostini around the salad if using a platter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Use winter’s bounty of root vegetables to make this vibrant salad worthy of a cozy holiday dinner party.",
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"description": "Use winter’s bounty of root vegetables to make this vibrant salad worthy of a cozy holiday dinner party.",
"title": "Holiday Dinner Starter: Autumn Root Vegetable Salad with Goat Cheese Crostini | KQED",
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"headline": "Holiday Dinner Starter: Autumn Root Vegetable Salad with Goat Cheese Crostini",
"datePublished": "2015-12-17T08:00:54-08:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When winter hits, it’s hard to find an excellent salad (at least in my mind since I’m a sucker for all things summer and produce-y). But don’t despair. Just because luscious tomatoes and heavenly corn and just-picked zucchini are no longer in the markets, you can still get your salad on. \u003c/p>\n\u003cp>Enter root vegetables: winter’s answer to variety. Sweet and earthy, these versatile veggies are packed with nutrients and bursting with flavor. Plus, when they are in season, as they are now, you’ll find them in heaping mounds in every market—and for cheap. \u003c/p>\n\u003cp>When roasted, these extraterrestrial-looking roots become tender and their flavors caramelize. A perfect counterpoint to salty-vinegary additions like goat’s cheese, toasted nuts, peppery arugula, and perky vinaigrette.\u003c/p>\n\u003cp>The great thing about this salad is that you can cook the vegetables in the morning, leave them at room temperature, then toss the salad together at the last minute. To simplify this dish, instead of the crostini, just crumble the fresh goat cheese directly onto the salad.\u003c/p>\n\u003cp>Make this with the veggies listed below, or branch out and try a whole range of root vegetables such as turnips, celery root, sunchokes (Jerusalem artichokes), or sweet potatoes/yams. The salad can also be made very successfully with roasted winter squash like acorn, kuri, or butternut squash as well. And if you are nuts about nuts, like I am, top the salad with your favorite chopped toasted nuts, like almonds, pecans, or hazelnuts.\u003c/p>\n\u003cfigure id=\"attachment_105007\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-finish-close2.jpg\" alt=\"Autumn Root Vegetable Salad with Goat Cheese Crostini\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105007\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish-close2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish-close2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish-close2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish-close2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish-close2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish-close2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish-close2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Autumn Root Vegetable Salad with Goat Cheese Crostini \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Autumn Root Vegetable Salad with Goat Cheese Crostini\u003c/h3>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>1 lb small beets, preferably golden\u003c/li>\n\u003cli>1 lb small carrots with tops attached\u003c/li>\n\u003cli>1 lb small parsnips\u003c/li>\n\u003cli>1 large or 2 small red onions\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1/2 rustic baguette, cut into 1/4-inch slices (about 12 slices)\u003c/li>\n\u003cli>8 oz fresh goat cheese\u003c/li>\n\u003cli>3 tbsp balsamic vinegar\u003c/li>\n\u003cli>1/2 tsp country-style Dijon mustard\u003c/li>\n\u003cli>About 5 oz organic baby arugula (1 bag)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Preheat the oven to 400°F. Trim and scrub the beets, then place them in a baking dish that can hold them in a single layer. Add 1/2 cup water, cover tightly with foil, and roast until tender, about 1 hour. Let cool, then slide off the peel and cut into thin wedges.\u003c/li>\n\u003cfigure id=\"attachment_104998\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-cooked-beets.jpg\" alt=\"Roast the beets until tender, about 1 hour.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104998\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-beets.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-beets-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-beets-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-beets-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-beets-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-beets-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-beets-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast the beets until tender, about 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105002\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-cut-beets.jpg\" alt=\"Let beets cool, then slide off the peel and cut into thin wedges.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105002\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cut-beets.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cut-beets-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cut-beets-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cut-beets-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cut-beets-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cut-beets-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cut-beets-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let beets cool, then slide off the peel and cut into thin wedges. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Meanwhile, trim and peel the carrots and parsnips (unless you can find young, tender, organic vegetables, and then just scrub them). Cut into wedges if large or leave whole if small. Cut the onion into wedges. Add the vegetables to a large rimmed baking sheet, drizzle with olive oil and toss to coat. Season with salt and pepper. Roast the vegetables until just tender, about 40 minutes, turning occasionally for even cooking. Let cool to room temperature on the pan.\u003c/li>\n\u003cfigure id=\"attachment_105014\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-peel-carrots.jpg\" alt=\"Trim and peel the carrots and parsnips.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105014\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-peel-carrots.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-peel-carrots-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-peel-carrots-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-peel-carrots-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-peel-carrots-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-peel-carrots-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-peel-carrots-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trim and peel the carrots and parsnips. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105016\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-prep-veg.jpg\" alt=\"Cut into wedges if large or leave whole if small. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105016\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-prep-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-prep-veg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-prep-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-prep-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-prep-veg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-prep-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-prep-veg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut into wedges if large or leave whole if small. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105018\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-veg-oil.jpg\" alt=\"Cut the onion into wedges. Add the vegetables to a large rimmed baking sheet, drizzle with olive oil and toss to coat. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105018\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-oil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-oil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-oil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-oil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-oil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-oil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-oil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the onion into wedges. Add the vegetables to a large rimmed baking sheet, drizzle with olive oil and toss to coat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105019\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-veg-ready-to-roast.jpg\" alt=\"Season with salt and pepper.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105019\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-ready-to-roast.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-ready-to-roast-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-ready-to-roast-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-ready-to-roast-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-ready-to-roast-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-ready-to-roast-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-ready-to-roast-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Season with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104999\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-cooked-veg.jpg\" alt=\"Roast the vegetables until just tender, about 40 minutes, turning occasionally for even cooking. Let cool to room temperature on the pan.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104999\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-veg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-veg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-veg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast the vegetables until just tender, about 40 minutes, turning occasionally for even cooking. Let cool to room temperature on the pan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>While the vegetables are cooling, toast the crostini. Brush both sides of each baguette slice with olive oil and place on a baking sheet. Toast in the oven until golden brown, about 10 minutes. Spread each crostini thickly with goat cheese. Sprinkle with salt and pepper and drizzle with olive oil.\u003c/li>\n\u003cfigure id=\"attachment_105012\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-olive-oil-crostini.jpg\" alt=\"Brush both sides of each baguette slice with olive oil and place on a baking sheet. Toast in the oven until golden brown, about 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105012\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-olive-oil-crostini.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-olive-oil-crostini-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-olive-oil-crostini-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-olive-oil-crostini-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-olive-oil-crostini-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-olive-oil-crostini-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-olive-oil-crostini-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush both sides of each baguette slice with olive oil and place on a baking sheet. Toast in the oven until golden brown, about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105000\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-crostini-cheese.jpg\" alt=\"Spread each crostini thickly with goat cheese.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-cheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-cheese-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-cheese-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-cheese-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-cheese-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-cheese-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread each crostini thickly with goat cheese. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105001\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-crostini-finish.jpg\" alt=\"Sprinkle with salt and pepper and drizzle with olive oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105001\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-finish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-finish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-finish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle with salt and pepper and drizzle with olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a small jar or container, add the balsamic vinegar, mustard, and 1/4 cup olive oil. Season with salt and pepper. Shake vigorously to combine (you can also put it into a small bowl and whisk to combine).\u003c/li>\n\u003cli>In a mixing bowl, toss the arugula with about 2 tbsp of the vinaigrette; transfer to a serving platter or shallow salad bowl. Add the roasted vegetables to the mixing bowl and toss with 2 tbsp vinaigrette. Top the arugula with the roasted vegetables.\u003c/li>\n\u003cfigure id=\"attachment_105004\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-dress-arugula1.jpg\" alt=\"In a mixing bowl, toss the arugula with about 2 tbsp of the vinaigrette.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105004\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-dress-arugula1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-dress-arugula1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-dress-arugula1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-dress-arugula1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-dress-arugula1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-dress-arugula1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-dress-arugula1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a mixing bowl, toss the arugula with about 2 tbsp of the vinaigrette. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104996\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-arugula-platter.jpg\" alt=\"Transfer to a serving platter.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104996\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-arugula-platter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-arugula-platter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-arugula-platter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-arugula-platter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-arugula-platter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-arugula-platter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-arugula-platter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a serving platter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105017\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-veg-cooked-dressing.jpg\" alt=\"Add the roasted vegetables to the mixing bowl and toss with 2 tbsp vinaigrette. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105017\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-cooked-dressing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-cooked-dressing-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-cooked-dressing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-cooked-dressing-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-cooked-dressing-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-cooked-dressing-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-cooked-dressing-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the roasted vegetables to the mixing bowl and toss with 2 tbsp vinaigrette. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105011\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-finish3.jpg\" alt=\"Top the arugula with the roasted vegetables.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105011\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top the arugula with the roasted vegetables. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli> Arrange the crostini around the salad if using a platter, or serve alongside each individual salad.\u003c/li>\n\u003cfigure id=\"attachment_105010\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-finish2.jpg\" alt=\"Arrange the crostini around the salad if using a platter.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105010\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Arrange the crostini around the salad if using a platter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"order": 9
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"id": "freakonomics-radio",
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"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
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"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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},
"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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},
"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
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"rss": "https://rss.art19.com/masters-of-scale"
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},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
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"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
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"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
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