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"disqusTitle": "The Ultimate Bay Area Bites Christmas Steakhouse Menu",
"title": "The Ultimate Bay Area Bites Christmas Steakhouse Menu",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/xmas20141000white.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/xmas20141000white.jpg\" alt=\"Merry Christmas dinner menu from Bay Area Bites. Photos: Wendy Goodfriend\" width=\"1000\" height=\"668\" class=\"aligncenter size-full wp-image-91212\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>Who doesn't love a bit of decadence for the holidays? And this feast brings it. Inspired by a steakhouse, this menu takes it a notch above with roasted beef tenderloin bathed in mushroom-port sauce, earthy root vegetable mash, and velvety creamed chard. Tender, buttery pull-apart rolls are worth making your own, and bitter-sweet-salty endive, radicchio, pear, almond, and blue cheese salad makes a welcome appearance. Top it all off with lighter-than-air chocolate raspberry souffles (easier than you'd think) and you have a holiday meal that will leave your friends and family in awe (and likely very full and satisfied).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/18/tender-buttery-pull-apart-rolls-for-christmas-dinner/\">\u003cstrong>Tender, Buttery Pull-Apart Rolls for Christmas Dinner\u003c/strong>\u003c/a>\u003cbr>\nFluffy, supple, and feather-light, these versatile pull-apart rolls deserve a place at your next celebration.\u003c/p>\n\u003cfigure id=\"attachment_91070\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/18/tender-buttery-pull-apart-rolls-for-christmas-dinner/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rolls-final.jpg\" alt=\"Pull-Apart Dinner Rolls. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91070\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/18/tender-buttery-pull-apart-rolls-for-christmas-dinner/\">\u003cstrong>Pull-Apart Dinner Rolls\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/17/a-holiday-feast-roasted-beef-tenderloin-with-port-shallot-and-mushroom-sauce/\">\u003cstrong>A Holiday Feast: Roasted Beef Tenderloin with Port, Shallot, and Mushroom Sauce\u003c/strong>\u003c/a>\u003cbr>\nA roasted beef tenderloin with velvety, savory-sweet sauce is a thing of beauty. Find out how to cook it to perfection for your next gathering.\u003c/p>\n\u003cfigure id=\"attachment_91024\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/17/a-holiday-feast-roasted-beef-tenderloin-with-port-shallot-and-mushroom-sauce/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/beef-mushroom-sauce-final.jpg\" alt=\"Roasted Beef Tenderloin with Port, Shallot, and Mushroom sauce. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/17/a-holiday-feast-roasted-beef-tenderloin-with-port-shallot-and-mushroom-sauce/\">\u003cstrong>Roasted Beef Tenderloin with Port, Shallot, and Mushroom sauce\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/19/bitter-sweet-endive-radicchio-salad-with-pears-blue-cheese-and-almonds/\">\u003cstrong>Bitter & Sweet: Endive-Radicchio Salad with Pears, Blue Cheese, and Almonds\u003c/strong>\u003c/a>\u003cbr>\nBold, bitter, sweet, salty and perfectly balanced this seasonal winter salad has it all. Plus it looks really pretty too.\u003c/p>\n\u003cfigure id=\"attachment_91219\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/19/bitter-sweet-endive-radicchio-salad-with-pears-blue-cheese-and-almonds/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/xmas-salad-final1000.jpg\" alt=\"Endive-Radicchio Salad with Pears, Blue Cheese, and Almonds. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91219\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003cstrong>Endive-Radicchio Salad with Pears, Blue Cheese, and Almonds\u003c/strong>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/21/forget-mashed-potatoes-this-root-vegetable-mash-is-the-bomb/\">\u003cstrong>Forget Mashed Potatoes, This Root Vegetable Mash is the Bomb\u003c/strong>\u003c/a>\u003cbr>\nTake mashed potatoes to the next level by making a gorgeous white root vegetable mash; excellent alongside winter’s hearty stews and braises.\u003c/p>\n\u003cfigure id=\"attachment_91252\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/21/forget-mashed-potatoes-this-root-vegetable-mash-is-the-bomb/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mash-finish.jpg\" alt=\"Celery Root–Parsnip–Potato Mash. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91252\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/21/forget-mashed-potatoes-this-root-vegetable-mash-is-the-bomb/\">\u003cstrong>Celery Root–Parsnip–Potato Mash\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/23/a-new-twist-on-a-steakhouse-favorite-creamed-chard-with-buttery-breadcrumbs/\">\u003cstrong>A New Twist on a Steakhouse Favorite: Creamed Chard with Buttery Breadcrumbs\u003c/strong>\u003c/a>\u003cbr>\nSwap out seasonal chard for spinach in this decadently delicious updated version of creamed spinach. Perfect alongside any roasted meats on the holiday table!\u003c/p>\n\u003cfigure id=\"attachment_91287\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/23/a-new-twist-on-a-steakhouse-favorite-creamed-chard-with-buttery-breadcrumbs/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/creamchard-final-spoon2.jpg\" alt=\"Creamed Chard with Buttery Breadcrumbs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91287\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/23/a-new-twist-on-a-steakhouse-favorite-creamed-chard-with-buttery-breadcrumbs/\">\u003cstrong>Creamed Chard with Buttery Breadcrumbs\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/23/not-as-hard-as-you-think-deep-dark-chocolate-and-raspberry-souffles/\">\u003cstrong>Not as Hard as You Think: Deep, Dark Chocolate and Raspberry Soufflés\u003c/strong>\u003c/a>\u003cbr>\nThese light-as-a-feather chocolate soufflés contain a hidden secret at the bottom: tart, fresh raspberries. And you can make them in advance!\u003c/p>\n\u003cfigure id=\"attachment_91311\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/23/not-as-hard-as-you-think-deep-dark-chocolate-and-raspberry-souffles/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/souffle-final-close1000.jpg\" alt=\" Deep, Dark Chocolate and Raspberry Soufflés. Photo: Wendy Goodfriend \" width=\"1000\" height=\"667\" class=\"size-full wp-image-91311\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/23/not-as-hard-as-you-think-deep-dark-chocolate-and-raspberry-souffles/\">\u003cstrong>Deep, Dark Chocolate and Raspberry Soufflés\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Who doesn't love a bit of decadence for the holidays? And this feast brings it. Inspired by a steakhouse, this menu takes it a notch above that will leave your friends and family in awe.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/xmas20141000white.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/xmas20141000white.jpg\" alt=\"Merry Christmas dinner menu from Bay Area Bites. Photos: Wendy Goodfriend\" width=\"1000\" height=\"668\" class=\"aligncenter size-full wp-image-91212\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>Who doesn't love a bit of decadence for the holidays? And this feast brings it. Inspired by a steakhouse, this menu takes it a notch above with roasted beef tenderloin bathed in mushroom-port sauce, earthy root vegetable mash, and velvety creamed chard. Tender, buttery pull-apart rolls are worth making your own, and bitter-sweet-salty endive, radicchio, pear, almond, and blue cheese salad makes a welcome appearance. Top it all off with lighter-than-air chocolate raspberry souffles (easier than you'd think) and you have a holiday meal that will leave your friends and family in awe (and likely very full and satisfied).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/18/tender-buttery-pull-apart-rolls-for-christmas-dinner/\">\u003cstrong>Tender, Buttery Pull-Apart Rolls for Christmas Dinner\u003c/strong>\u003c/a>\u003cbr>\nFluffy, supple, and feather-light, these versatile pull-apart rolls deserve a place at your next celebration.\u003c/p>\n\u003cfigure id=\"attachment_91070\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/18/tender-buttery-pull-apart-rolls-for-christmas-dinner/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rolls-final.jpg\" alt=\"Pull-Apart Dinner Rolls. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91070\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/18/tender-buttery-pull-apart-rolls-for-christmas-dinner/\">\u003cstrong>Pull-Apart Dinner Rolls\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/17/a-holiday-feast-roasted-beef-tenderloin-with-port-shallot-and-mushroom-sauce/\">\u003cstrong>A Holiday Feast: Roasted Beef Tenderloin with Port, Shallot, and Mushroom Sauce\u003c/strong>\u003c/a>\u003cbr>\nA roasted beef tenderloin with velvety, savory-sweet sauce is a thing of beauty. Find out how to cook it to perfection for your next gathering.\u003c/p>\n\u003cfigure id=\"attachment_91024\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/17/a-holiday-feast-roasted-beef-tenderloin-with-port-shallot-and-mushroom-sauce/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/beef-mushroom-sauce-final.jpg\" alt=\"Roasted Beef Tenderloin with Port, Shallot, and Mushroom sauce. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/17/a-holiday-feast-roasted-beef-tenderloin-with-port-shallot-and-mushroom-sauce/\">\u003cstrong>Roasted Beef Tenderloin with Port, Shallot, and Mushroom sauce\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/19/bitter-sweet-endive-radicchio-salad-with-pears-blue-cheese-and-almonds/\">\u003cstrong>Bitter & Sweet: Endive-Radicchio Salad with Pears, Blue Cheese, and Almonds\u003c/strong>\u003c/a>\u003cbr>\nBold, bitter, sweet, salty and perfectly balanced this seasonal winter salad has it all. Plus it looks really pretty too.\u003c/p>\n\u003cfigure id=\"attachment_91219\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/19/bitter-sweet-endive-radicchio-salad-with-pears-blue-cheese-and-almonds/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/xmas-salad-final1000.jpg\" alt=\"Endive-Radicchio Salad with Pears, Blue Cheese, and Almonds. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91219\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003cstrong>Endive-Radicchio Salad with Pears, Blue Cheese, and Almonds\u003c/strong>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/21/forget-mashed-potatoes-this-root-vegetable-mash-is-the-bomb/\">\u003cstrong>Forget Mashed Potatoes, This Root Vegetable Mash is the Bomb\u003c/strong>\u003c/a>\u003cbr>\nTake mashed potatoes to the next level by making a gorgeous white root vegetable mash; excellent alongside winter’s hearty stews and braises.\u003c/p>\n\u003cfigure id=\"attachment_91252\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/21/forget-mashed-potatoes-this-root-vegetable-mash-is-the-bomb/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mash-finish.jpg\" alt=\"Celery Root–Parsnip–Potato Mash. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91252\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/21/forget-mashed-potatoes-this-root-vegetable-mash-is-the-bomb/\">\u003cstrong>Celery Root–Parsnip–Potato Mash\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/23/a-new-twist-on-a-steakhouse-favorite-creamed-chard-with-buttery-breadcrumbs/\">\u003cstrong>A New Twist on a Steakhouse Favorite: Creamed Chard with Buttery Breadcrumbs\u003c/strong>\u003c/a>\u003cbr>\nSwap out seasonal chard for spinach in this decadently delicious updated version of creamed spinach. Perfect alongside any roasted meats on the holiday table!\u003c/p>\n\u003cfigure id=\"attachment_91287\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/23/a-new-twist-on-a-steakhouse-favorite-creamed-chard-with-buttery-breadcrumbs/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/creamchard-final-spoon2.jpg\" alt=\"Creamed Chard with Buttery Breadcrumbs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91287\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/23/a-new-twist-on-a-steakhouse-favorite-creamed-chard-with-buttery-breadcrumbs/\">\u003cstrong>Creamed Chard with Buttery Breadcrumbs\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/23/not-as-hard-as-you-think-deep-dark-chocolate-and-raspberry-souffles/\">\u003cstrong>Not as Hard as You Think: Deep, Dark Chocolate and Raspberry Soufflés\u003c/strong>\u003c/a>\u003cbr>\nThese light-as-a-feather chocolate soufflés contain a hidden secret at the bottom: tart, fresh raspberries. And you can make them in advance!\u003c/p>\n\u003cfigure id=\"attachment_91311\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/23/not-as-hard-as-you-think-deep-dark-chocolate-and-raspberry-souffles/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/souffle-final-close1000.jpg\" alt=\" Deep, Dark Chocolate and Raspberry Soufflés. Photo: Wendy Goodfriend \" width=\"1000\" height=\"667\" class=\"size-full wp-image-91311\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/23/not-as-hard-as-you-think-deep-dark-chocolate-and-raspberry-souffles/\">\u003cstrong>Deep, Dark Chocolate and Raspberry Soufflés\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_91311\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/souffle-final-close1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/souffle-final-close1000.jpg\" alt=\" Deep, Dark Chocolate and Raspberry Soufflés. Photo: Wendy Goodfriend \" width=\"1000\" height=\"667\" class=\"size-full wp-image-91311\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Deep, Dark Chocolate and Raspberry Soufflés. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>It seems like whenever anyone hears the word “soufflé” they immediately think, “Oh, I could never make that.” Or “Sheesh, that’s hard.” Or even, “What a pain in the arse, that’s a lot of work to do it at the last minute.” \u003c/p>\n\u003cp>Well, I’m here to tell you that if you can whip egg whites, you can make a successful, lighter-than-air soufflé. And you can do the whole thing (minus the actual baking part) up to a day in advance.\u003c/p>\n\u003cp>This is one of my favorite soufflés: Not overly sweet, with a rich chocolate flavor, and the surprise of fresh tart raspberries at the bottom of the dish.\u003c/p>\n\u003cp>Be sure to use ramekins, as you need the straight sides to give the soufflés lift. Also, if you want to make them in advance, prepare the batter and fill the ramekins, then cover them with plastic wrap and refrigerate them. About an hour before baking, take them out of the fridge. Remove the plastic wrap before baking.\u003c/p>\n\u003cp>And remember, gather the troops at the table as soon as the soufflés go into the oven. Once they come out, soufflés wait for no one. (Although they fall rather quickly, they are still scrumptious hours later, and even the next day chilled in the fridge!)\u003c/p>\n\u003cfigure id=\"attachment_91320\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/souffle-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/souffle-ingredients.jpg\" alt=\"Ingredients for Chocolate-Raspberry Soufflés. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Chocolate-Raspberry Soufflés. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Chocolate-Raspberry Soufflés\u003c/h3>\n\u003cp>\u003cem>Makes 6 soufflés\u003c/em> \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>7 tbsp granulated sugar, plus more for coating\u003c/li>\n\u003cli>1 1/2 cups fresh raspberries\u003c/li>\n\u003cli>3 tbsp unsalted butter\u003c/li>\n\u003cli>7 oz bittersweet chocolate, finely chopped\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>5 large eggs, separated, plus 2 egg whites\u003c/li>\n\u003cli>Pinch of kosher salt\u003c/li>\n\u003cli>1/4 tsp cream of tartar\u003c/li>\n\u003cli>Confectioners’ sugar for dusting\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91335,91334\"]\n\u003c/p>\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Position a rack in the lower third of the oven and preheat the oven to 375°F. Butter six 1 cup (8–fl oz) ramekins and dust them with granulated sugar. In a bowl, toss the raspberries with 1 tablespoon of the granulated sugar and divide among the ramekins. Place the ramekins on a rimmed baking sheet.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91309,91331\"]\u003c/p>\n\u003cli>In a small saucepan, melt the butter and chocolate over low heat, stirring gently until smooth. Remove from the heat and stir in the vanilla.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91322,91323\"]\u003c/p>\n\u003cli>In the bowl of a mixer fitted with the whip attachment, beat together the 5 egg yolks and 3 tablespoons of the granulated sugar on medium speed until thick and fluffy. Stir the chocolate mixture into the egg yolks on low speed.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91326,91324\"]\u003c/p>\n\u003cli>In a clean bowl, using clean beaters, beat the 7 egg whites with the salt and cream of tartar on medium-high speed just until foamy. Slowly add the remaining 3 tablespoons granulated sugar and beat to glossy, stiff peaks.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91325,91336\"]\u003c/p>\n\u003cli>Gently fold the beaten egg whites into the chocolate mixture. Divide the mixture among the ramekins; they will be nearly full. (You can prepare the soufflés up to this point, covered with plastic wrap, and refrigerated for up to 1 day.)\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91338,91305\"]\u003c/p>\n\u003cli>Place the soufflés on a rimmed baking sheet. If you like, run a finger around the edge of the batter to create more of a “top hat.” Bake until puffed and set, but the center still jiggles slightly when the ramekins are gently shaken, about 20 minutes. Dust with confectioners’ sugar and serve at once.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91328,91307,91317,91315,91314\"]\u003c/p>\n\u003c/ol>\n\u003cfigure id=\"attachment_91313\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/souffle-final-scoop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/souffle-final-scoop.jpg\" alt=\" Deep, Dark Chocolate and Raspberry Soufflés. Photo: Wendy Goodfriend \" width=\"1000\" height=\"667\" class=\"size-full wp-image-91313\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Deep, Dark Chocolate and Raspberry Soufflés. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91311\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/souffle-final-close1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/souffle-final-close1000.jpg\" alt=\" Deep, Dark Chocolate and Raspberry Soufflés. Photo: Wendy Goodfriend \" width=\"1000\" height=\"667\" class=\"size-full wp-image-91311\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Deep, Dark Chocolate and Raspberry Soufflés. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>It seems like whenever anyone hears the word “soufflé” they immediately think, “Oh, I could never make that.” Or “Sheesh, that’s hard.” Or even, “What a pain in the arse, that’s a lot of work to do it at the last minute.” \u003c/p>\n\u003cp>Well, I’m here to tell you that if you can whip egg whites, you can make a successful, lighter-than-air soufflé. And you can do the whole thing (minus the actual baking part) up to a day in advance.\u003c/p>\n\u003cp>This is one of my favorite soufflés: Not overly sweet, with a rich chocolate flavor, and the surprise of fresh tart raspberries at the bottom of the dish.\u003c/p>\n\u003cp>Be sure to use ramekins, as you need the straight sides to give the soufflés lift. Also, if you want to make them in advance, prepare the batter and fill the ramekins, then cover them with plastic wrap and refrigerate them. About an hour before baking, take them out of the fridge. Remove the plastic wrap before baking.\u003c/p>\n\u003cp>And remember, gather the troops at the table as soon as the soufflés go into the oven. Once they come out, soufflés wait for no one. (Although they fall rather quickly, they are still scrumptious hours later, and even the next day chilled in the fridge!)\u003c/p>\n\u003cfigure id=\"attachment_91320\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/souffle-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/souffle-ingredients.jpg\" alt=\"Ingredients for Chocolate-Raspberry Soufflés. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Chocolate-Raspberry Soufflés. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Chocolate-Raspberry Soufflés\u003c/h3>\n\u003cp>\u003cem>Makes 6 soufflés\u003c/em> \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>7 tbsp granulated sugar, plus more for coating\u003c/li>\n\u003cli>1 1/2 cups fresh raspberries\u003c/li>\n\u003cli>3 tbsp unsalted butter\u003c/li>\n\u003cli>7 oz bittersweet chocolate, finely chopped\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>5 large eggs, separated, plus 2 egg whites\u003c/li>\n\u003cli>Pinch of kosher salt\u003c/li>\n\u003cli>1/4 tsp cream of tartar\u003c/li>\n\u003cli>Confectioners’ sugar for dusting\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "A New Twist on a Steakhouse Favorite: Creamed Chard with Buttery Breadcrumbs",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_91287\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/creamchard-final-spoon2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/creamchard-final-spoon2.jpg\" alt=\"Creamed Chard with Buttery Breadcrumbs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91287\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Creamed Chard with Buttery Breadcrumbs. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>In my opinion, a big juicy steak is always best—particularly at any great, old-school steakhouse—with a side of buttery-rich creamed spinach. Now, as anyone who likes creamed spinach can attest, all creamed spinaches are not created alike. It’s not that hard to find versions that are drowned in cream, overcooked to the point of being mush, or greasy pools of flavorless glop. \u003c/p>\n\u003cp>Now let me paint a different picture. Here’s my ultimate version: tender with a bit of a bite; cloaked in flavorful, cheese-spiked sauce that isn’t gloppy; and topped with crunchy, buttery breadcrumbs. Also, I like spinach, but I LOVE chard. It’s like the perfect green because it retains its texture but is still tender and flavorful. Plus, if you use red chard, it makes this whole dish more colorful. So I swapped it out for this dish.\u003c/p>\n\u003cp>Start by blanching the chard leaves; this helps them retain their green color. Also, don’t throw out the stems! They are not only colorful but offer great character. I use more milk than cream (you really only need a tiny bit), and I like mine with plenty of Parmesan cheese, but you can cut that out if you like. Don’t cut out the breadcrumbs though, as they really do make this side dish shine.\u003c/p>\n\u003cp>This is perfect served alongside a big juicy steak, including \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/17/a-holiday-feast-roasted-beef-tenderloin-with-port-shallot-and-mushroom-sauce/\">roasted beef tenderloin\u003c/a>. It’s rich and decadent enough for the holiday table too. \u003c/p>\n\u003cfigure id=\"attachment_91294\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/creamchard-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/creamchard-ingredients.jpg\" alt=\"Ingredients for Creamed Chard with Buttery Breadcrumbs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91294\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Creamed Chard with Buttery Breadcrumbs\u003c/figcaption>\u003c/figure>\n\u003ch3>Creamed Chard with Buttery Breadcrumbs\u003c/h3>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>3 bunches chard (about 2 lbs)\u003c/li>\n\u003cli>6 tablespoons unsalted butter\u003c/li>\n\u003cli>1 cup fresh breadcrumbs\u003c/li>\n\u003cli>1 teaspoon fresh thyme leaves\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1 small yellow onion, finely chopped\u003c/li>\n\u003cli>3 tablespoons all-purpose flour\u003c/li>\n\u003cli>1 3/4 cups whole milk\u003c/li>\n\u003cli>1/2 cup heavy cream\u003c/li>\n\u003cli>2/3 cup grated Parmesan\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 375°F. Generously butter a shallow 2-quart baking dish. Strip the stalks from the leaves. Trim the base of the stalks and discard, then thinly slice the stalks. Place in a bowl and set aside. Roughly chop the chard leaves.\n\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91280,91278,91279,91276\"]\u003c/p>\n\u003cli>Fill a large pot about half full of water (at least 3 inches) and bring to a boil over high heat. Add the chopped chard leaves in large handfuls and cook until wilted, about 4 minutes. Drain the chard in a colander and cool under running water. Press and squeeze out as much water as possible. Transfer the chard to a cutting board and chop it roughly.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91272,91281,91299\"]\u003c/p>\n\u003cli>In a large, heavy frying pan over medium heat, melt 3 tablespoons of the butter. Add the breadcrumbs and thyme and fry, stirring, until the crumbs are crisp and golden. Scrape into a bowl and set aside.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91292,91291\"]\u003c/p>\n\u003cli>In the frying pan, melt the remaining 4 tablespoons butter. Add the chard stems and onion and cook, stirring, until the vegetables are softened and the onions are golden brown, about 10 minutes. Stir in the flour and let bubble for about 2 minutes. Gradually whisk in the milk, stirring until smooth. Whisk in the cream. Bring to a boil and cook, stirring, until the sauce becomes very thick, 2 to 3 minutes. Stir in the Parmesan cheese and reserved blanch chard leaves. Season with salt and pepper.\n\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91265,91264,91269,91271,91270,91267,91262,91284\"]\u003c/p>\n\u003cli>Scrape the mixture into the baking dish and spread into an even layer. Scatter the reserved breadcrumbs over the chard mixture and bake for about 20 minutes, until the mixture is bubbling and the crumbs are deep golden. Let stand for about 10 minutes before serving.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91297,91274\"]\n\u003c/p>\u003c/ol>\n\u003cfigure id=\"attachment_91289\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/creamchard-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/creamchard-final.jpg\" alt=\"Creamed Chard with Buttery Breadcrumbs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91289\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Creamed Chard with Buttery Breadcrumbs. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Swap out seasonal chard for spinach in this decadently delicious updated version of creamed spinach. Perfect alongside any roasted meats on the holiday table!",
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"description": "Swap out seasonal chard for spinach in this decadently delicious updated version of creamed spinach. Perfect alongside any roasted meats on the holiday table!",
"title": "A New Twist on a Steakhouse Favorite: Creamed Chard with Buttery Breadcrumbs | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91287\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/creamchard-final-spoon2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/creamchard-final-spoon2.jpg\" alt=\"Creamed Chard with Buttery Breadcrumbs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91287\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Creamed Chard with Buttery Breadcrumbs. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>In my opinion, a big juicy steak is always best—particularly at any great, old-school steakhouse—with a side of buttery-rich creamed spinach. Now, as anyone who likes creamed spinach can attest, all creamed spinaches are not created alike. It’s not that hard to find versions that are drowned in cream, overcooked to the point of being mush, or greasy pools of flavorless glop. \u003c/p>\n\u003cp>Now let me paint a different picture. Here’s my ultimate version: tender with a bit of a bite; cloaked in flavorful, cheese-spiked sauce that isn’t gloppy; and topped with crunchy, buttery breadcrumbs. Also, I like spinach, but I LOVE chard. It’s like the perfect green because it retains its texture but is still tender and flavorful. Plus, if you use red chard, it makes this whole dish more colorful. So I swapped it out for this dish.\u003c/p>\n\u003cp>Start by blanching the chard leaves; this helps them retain their green color. Also, don’t throw out the stems! They are not only colorful but offer great character. I use more milk than cream (you really only need a tiny bit), and I like mine with plenty of Parmesan cheese, but you can cut that out if you like. Don’t cut out the breadcrumbs though, as they really do make this side dish shine.\u003c/p>\n\u003cp>This is perfect served alongside a big juicy steak, including \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/17/a-holiday-feast-roasted-beef-tenderloin-with-port-shallot-and-mushroom-sauce/\">roasted beef tenderloin\u003c/a>. It’s rich and decadent enough for the holiday table too. \u003c/p>\n\u003cfigure id=\"attachment_91294\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/creamchard-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/creamchard-ingredients.jpg\" alt=\"Ingredients for Creamed Chard with Buttery Breadcrumbs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91294\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Creamed Chard with Buttery Breadcrumbs\u003c/figcaption>\u003c/figure>\n\u003ch3>Creamed Chard with Buttery Breadcrumbs\u003c/h3>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>3 bunches chard (about 2 lbs)\u003c/li>\n\u003cli>6 tablespoons unsalted butter\u003c/li>\n\u003cli>1 cup fresh breadcrumbs\u003c/li>\n\u003cli>1 teaspoon fresh thyme leaves\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1 small yellow onion, finely chopped\u003c/li>\n\u003cli>3 tablespoons all-purpose flour\u003c/li>\n\u003cli>1 3/4 cups whole milk\u003c/li>\n\u003cli>1/2 cup heavy cream\u003c/li>\n\u003cli>2/3 cup grated Parmesan\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 375°F. Generously butter a shallow 2-quart baking dish. Strip the stalks from the leaves. Trim the base of the stalks and discard, then thinly slice the stalks. Place in a bowl and set aside. Roughly chop the chard leaves.\n\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Fill a large pot about half full of water (at least 3 inches) and bring to a boil over high heat. Add the chopped chard leaves in large handfuls and cook until wilted, about 4 minutes. Drain the chard in a colander and cool under running water. Press and squeeze out as much water as possible. Transfer the chard to a cutting board and chop it roughly.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>In a large, heavy frying pan over medium heat, melt 3 tablespoons of the butter. Add the breadcrumbs and thyme and fry, stirring, until the crumbs are crisp and golden. Scrape into a bowl and set aside.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>In the frying pan, melt the remaining 4 tablespoons butter. Add the chard stems and onion and cook, stirring, until the vegetables are softened and the onions are golden brown, about 10 minutes. Stir in the flour and let bubble for about 2 minutes. Gradually whisk in the milk, stirring until smooth. Whisk in the cream. Bring to a boil and cook, stirring, until the sauce becomes very thick, 2 to 3 minutes. Stir in the Parmesan cheese and reserved blanch chard leaves. Season with salt and pepper.\n\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Scrape the mixture into the baking dish and spread into an even layer. Scatter the reserved breadcrumbs over the chard mixture and bake for about 20 minutes, until the mixture is bubbling and the crumbs are deep golden. Let stand for about 10 minutes before serving.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "DIY Pâte de Fruit Makes an Elegant Holiday Gift",
"title": "DIY Pâte de Fruit Makes an Elegant Holiday Gift",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_91379\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cut-into-squares-2.jpg\">\u003cimg class=\"size-full wp-image-91379\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cut-into-squares-2.jpg\" alt=\"Pomegranate-Apple Pâte de Fruit. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pomegranate-Apple Pâte de Fruit. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Homemade candy is my favorite treat to have on hand for holiday giving. It’s almost always easier than it looks, and is sure to please just about everyone. My current candy of choice? Pâte de fruit.\u003c/p>\n\u003cp>These colorful sweets are often served at high-end restaurants as an after-dinner bite, but they’re not inherently fancy. In fact, they’re little more than extra-thick jam, coated in sugar. There are many different approaches to making them at home — some recipes read like chemistry experiments and yield crystal-clear jewels, while others call for canned fruit and result in rustic candies. I like to strike a middle ground with a little science and a little character.\u003c/p>\n\u003cfigure id=\"attachment_91377\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/apples-in-pot.jpg\">\u003cimg class=\"size-full wp-image-91377\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/apples-in-pot.jpg\" alt=\"Homemade applesauce forms the base of the candies. Photo: Kate Williams\" width=\"1000\" height=\"691\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade applesauce forms the base of the candies. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I start with pectin-filled apples to form the base of the candies. Apples are full of pectin, so they help to set the candy. Their relatively mild flavor can form the base for just about any other fruit flavor. Peeled, chopped, and quickly steamed, they collapse into a smooth applesauce with a few swipes of a potato masher.\u003c/p>\n\u003cp>Next, I bring in color — and sweet-tart flavor — with pomegranate juice. You can mix it up and use your favorite fruit juice here, but be sure to pick 100% juice with no sugar added. We’ll be adding plenty of sugar later.\u003c/p>\n\u003cp>Combine the pomegranate juice and applesauce with a cup of sugar, a hearty squeeze of lemon juice, and a tablespoon of powdered pectin. The pectin will set the fruit mix into chewy candies. It’s the same stuff used in jelly recipes, and it is made from fruit, plus a little sugar and citric acid. I used \u003ca href=\"http://www.kraftbrands.com/surejell/home.aspx\" target=\"_blank\" rel=\"noopener\">Sure-Jell\u003c/a> brand pectin in this recipe. Other “natural” or low-sugar brands will likely work in the recipe, but you may need to experiment with other amounts or cooking times.\u003c/p>\n\u003cfigure id=\"attachment_91375\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pate-de-fruit-mix-pre-cook.jpg\">\u003cimg class=\"size-full wp-image-91375\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pate-de-fruit-mix-pre-cook.jpg\" alt=\"Pomegranate juice, sugar, pectin, and lemon juice are added to the applesauce. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pomegranate juice, sugar, pectin, and lemon juice are added to the applesauce. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Bring the fruit and sugar mixture up to a simmer in a large, high-sided pot. Once the first cup of sugar has dissolved, add another cup and stir until the mixture returns to a simmer. At first, the fruit mixture will emit a lot of steam, and will form large, fluffy white bubbles. As the mixture cooks (and the water evaporates), it will noticeably thicken and the bubbles will become wet and sticky. At this point, you will need to stir frequently to prevent any fruit from sticking to the bottom of the pot and burning. Continue to simmer until the mixture reads 220 degrees on an instant-read thermometer. This temperature indicates that enough water has evaporated out of the mixture for it to form chewy candies.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I like to give the mixture several stirs after I first get a 220-degree reading. Thick, sugar-filled mixtures tend to form hot pockets, so the temperature is not consistent throughout the pot. After stirring the first few times, I find that the mixture is almost never at 220 degrees, so I continue to cook it until I can get an even 220-degree reading throughout the mixture. The entire cooking process will take 20 to 30 minutes. Be patient.\u003c/p>\n\u003cfigure id=\"attachment_91376\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/poured-into-pan.jpg\">\u003cimg class=\"size-full wp-image-91376\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/poured-into-pan.jpg\" alt=\"After cooking, the fruit mixture will be thick and sticky. Let it set into candies in a square baking dish. Photo: Kate Williams\" width=\"1000\" height=\"726\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">After cooking, the fruit mixture will be thick and sticky. Let it set into candies in a square baking dish. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once you’re sure that the entire mixture has reached 220, remove the pot from the heat and stir in a little lemon zest to add brightness to the final candy. Pour the mixture into a square baking dish lined with parchment paper. Smooth the top and let the mixture sit until the candy has set. It’ll take an hour or two, depending on the temperature and humidity of the room.\u003c/p>\n\u003cp>At this point, the only thing left to do is to cut and coat the candies. I like to cut the candies into 1-inch squares, but if you have kids (or if you’re simply channeling one), you could go crazy with cookie cutters and make fun shapes. Cutting out the candy is much easier if you spray your knife or cookie cutters with nonstick oil spray to prevent sticking.\u003c/p>\n\u003cfigure id=\"attachment_91378\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cut-into-logs.jpg\">\u003cimg class=\"size-full wp-image-91378\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cut-into-logs.jpg\" alt=\"I cut my candies into squares by first coating the set fruit mixture in sugar and then cutting it up using a sharp knife. Photo: Kate Williams\" width=\"1000\" height=\"775\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I cut my candies into squares by first coating the set fruit mixture in sugar and then cutting it up using a sharp knife. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Turn the set candy out onto a cutting board that has been coated in sugar. Sprinkle more sugar over the top of the candy. Use the knife or cookie cutters to cut the candy into your desired shapes, and then roll the exposed edges in — you guessed it — more sugar.\u003c/p>\n\u003cp>With that, the pâte de fruit are ready to eat or wrap up for gift giving.\u003c/p>\n\u003cfigure id=\"attachment_91387\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/in-box-new.jpg\">\u003cimg class=\"size-full wp-image-91387\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/in-box-new.jpg\" alt=\"Pomegranate-Apple Pâte de Fruit. Photo: Kate Williams\" width=\"1000\" height=\"735\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pomegranate-Apple Pâte de Fruit. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Pomegranate-Apple Pâte de Fruit\u003c/h3>\n\u003cp>\u003cem>Makes about 50 candies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> You can substitute a different fruit juice for the pomegranate juice. This recipe was tested using powdered \u003ca href=\"http://www.kraftbrands.com/surejell/products.aspx\" target=\"_blank\" rel=\"noopener\">Sure-Jell\u003c/a> pectin (yellow box). You will need an instant-read or candy thermometer for this recipe. If you’re making the candies far in advance, you may need to roll them in a little more sugar before serving. The coating tends to dissolve over time.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 pounds apples, peeled and cut into 1-inch pieces\u003c/li>\n\u003cli>1/4 cup water\u003c/li>\n\u003cli>2 1/2 cups sugar, plus extra if needed for coating the candies\u003c/li>\n\u003cli>2/3 cup pomegranate juice\u003c/li>\n\u003cli>1 tablespoon powdered pectin\u003c/li>\n\u003cli>1 tablespoon lemon juice\u003c/li>\n\u003cli>1/2 teaspoon lemon zest\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Combine the apples and water in a small saucepan. Cover the pot and cook over medium heat until the apples are very tender, about 10 minutes. If all of the water evaporates before the apples are tender, add another 1/4 cup water and continue to cook. Remove from the heat.\u003c/li>\n\u003cli>Use a potato masher to smash the apples until they form a smooth puree. Alternatively, use a blender or food processor to puree apples.\u003c/li>\n\u003cli>Line an 8-inch square baking dish with parchment paper. Grease with nonstick oil spray.\u003c/li>\n\u003cli>Combine applesauce, 1 cup sugar, pomegranate juice, pectin, and lemon juice in a large pot. Bring the mixture to a simmer over medium heat. Stir in 1 more cup of sugar, and continue to simmer, stirring frequently, until mixture reads 220 degrees on an instant-read thermometer, about 20 minutes. Stir the mixture thoroughly and take the temperature again. If it still reads 220 degrees, remove from heat. If not, continue to cook for 5 to 10 more minutes, until the mixture comes to temperature.\u003c/li>\n\u003cli>Stir in the lemon zest and transfer fruit mixture to the prepared baking pan. Use a spatula to smooth the top. Let the fruit mixture sit at room temperature until set, 1 to 2 hours.\u003c/li>\n\u003cli>Once the fruit mixture has set, sprinkle 1/4 cup of the remaining sugar across a cutting board. Flip the pâte de fruit out onto the sugar. Sprinkle the remaining sugar over the top of the pâte de fruit. Use a sharp knife to cut the pâte into 1-inch squares. Coat the sides of the candies with the sugar remaining on the cutting board.\u003c/li>\n\u003cli>Transfer the candies to an airtight storage container lined with parchment paper. The sugar coating will dissolve over time, so if you are not serving or gifting the candies right away, you will need to coat them with additional sugar.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Pâte de Fruit candies are often served as after dinner treats at high end restaurants. But there's no reason you need to shell out big bucks for a few bites of these chewy, fruity treats. They're not much harder to make than a simple pot of jam, and the jewel toned candies make wonderful gifts. Learn how to make your own with Kate Williams.",
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"description": "Pâte de Fruit candies are often served as after dinner treats at high end restaurants. But there's no reason you need to shell out big bucks for a few bites of these chewy, fruity treats. They're not much harder to make than a simple pot of jam, and the jewel toned candies make wonderful gifts. Learn how to make your own with Kate Williams.",
"title": "DIY Pâte de Fruit Makes an Elegant Holiday Gift | KQED",
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"headline": "DIY Pâte de Fruit Makes an Elegant Holiday Gift",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91379\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cut-into-squares-2.jpg\">\u003cimg class=\"size-full wp-image-91379\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cut-into-squares-2.jpg\" alt=\"Pomegranate-Apple Pâte de Fruit. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pomegranate-Apple Pâte de Fruit. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Homemade candy is my favorite treat to have on hand for holiday giving. It’s almost always easier than it looks, and is sure to please just about everyone. My current candy of choice? Pâte de fruit.\u003c/p>\n\u003cp>These colorful sweets are often served at high-end restaurants as an after-dinner bite, but they’re not inherently fancy. In fact, they’re little more than extra-thick jam, coated in sugar. There are many different approaches to making them at home — some recipes read like chemistry experiments and yield crystal-clear jewels, while others call for canned fruit and result in rustic candies. I like to strike a middle ground with a little science and a little character.\u003c/p>\n\u003cfigure id=\"attachment_91377\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/apples-in-pot.jpg\">\u003cimg class=\"size-full wp-image-91377\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/apples-in-pot.jpg\" alt=\"Homemade applesauce forms the base of the candies. Photo: Kate Williams\" width=\"1000\" height=\"691\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade applesauce forms the base of the candies. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I start with pectin-filled apples to form the base of the candies. Apples are full of pectin, so they help to set the candy. Their relatively mild flavor can form the base for just about any other fruit flavor. Peeled, chopped, and quickly steamed, they collapse into a smooth applesauce with a few swipes of a potato masher.\u003c/p>\n\u003cp>Next, I bring in color — and sweet-tart flavor — with pomegranate juice. You can mix it up and use your favorite fruit juice here, but be sure to pick 100% juice with no sugar added. We’ll be adding plenty of sugar later.\u003c/p>\n\u003cp>Combine the pomegranate juice and applesauce with a cup of sugar, a hearty squeeze of lemon juice, and a tablespoon of powdered pectin. The pectin will set the fruit mix into chewy candies. It’s the same stuff used in jelly recipes, and it is made from fruit, plus a little sugar and citric acid. I used \u003ca href=\"http://www.kraftbrands.com/surejell/home.aspx\" target=\"_blank\" rel=\"noopener\">Sure-Jell\u003c/a> brand pectin in this recipe. Other “natural” or low-sugar brands will likely work in the recipe, but you may need to experiment with other amounts or cooking times.\u003c/p>\n\u003cfigure id=\"attachment_91375\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pate-de-fruit-mix-pre-cook.jpg\">\u003cimg class=\"size-full wp-image-91375\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pate-de-fruit-mix-pre-cook.jpg\" alt=\"Pomegranate juice, sugar, pectin, and lemon juice are added to the applesauce. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pomegranate juice, sugar, pectin, and lemon juice are added to the applesauce. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Bring the fruit and sugar mixture up to a simmer in a large, high-sided pot. Once the first cup of sugar has dissolved, add another cup and stir until the mixture returns to a simmer. At first, the fruit mixture will emit a lot of steam, and will form large, fluffy white bubbles. As the mixture cooks (and the water evaporates), it will noticeably thicken and the bubbles will become wet and sticky. At this point, you will need to stir frequently to prevent any fruit from sticking to the bottom of the pot and burning. Continue to simmer until the mixture reads 220 degrees on an instant-read thermometer. This temperature indicates that enough water has evaporated out of the mixture for it to form chewy candies.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I like to give the mixture several stirs after I first get a 220-degree reading. Thick, sugar-filled mixtures tend to form hot pockets, so the temperature is not consistent throughout the pot. After stirring the first few times, I find that the mixture is almost never at 220 degrees, so I continue to cook it until I can get an even 220-degree reading throughout the mixture. The entire cooking process will take 20 to 30 minutes. Be patient.\u003c/p>\n\u003cfigure id=\"attachment_91376\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/poured-into-pan.jpg\">\u003cimg class=\"size-full wp-image-91376\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/poured-into-pan.jpg\" alt=\"After cooking, the fruit mixture will be thick and sticky. Let it set into candies in a square baking dish. Photo: Kate Williams\" width=\"1000\" height=\"726\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">After cooking, the fruit mixture will be thick and sticky. Let it set into candies in a square baking dish. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once you’re sure that the entire mixture has reached 220, remove the pot from the heat and stir in a little lemon zest to add brightness to the final candy. Pour the mixture into a square baking dish lined with parchment paper. Smooth the top and let the mixture sit until the candy has set. It’ll take an hour or two, depending on the temperature and humidity of the room.\u003c/p>\n\u003cp>At this point, the only thing left to do is to cut and coat the candies. I like to cut the candies into 1-inch squares, but if you have kids (or if you’re simply channeling one), you could go crazy with cookie cutters and make fun shapes. Cutting out the candy is much easier if you spray your knife or cookie cutters with nonstick oil spray to prevent sticking.\u003c/p>\n\u003cfigure id=\"attachment_91378\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cut-into-logs.jpg\">\u003cimg class=\"size-full wp-image-91378\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cut-into-logs.jpg\" alt=\"I cut my candies into squares by first coating the set fruit mixture in sugar and then cutting it up using a sharp knife. Photo: Kate Williams\" width=\"1000\" height=\"775\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I cut my candies into squares by first coating the set fruit mixture in sugar and then cutting it up using a sharp knife. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Turn the set candy out onto a cutting board that has been coated in sugar. Sprinkle more sugar over the top of the candy. Use the knife or cookie cutters to cut the candy into your desired shapes, and then roll the exposed edges in — you guessed it — more sugar.\u003c/p>\n\u003cp>With that, the pâte de fruit are ready to eat or wrap up for gift giving.\u003c/p>\n\u003cfigure id=\"attachment_91387\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/in-box-new.jpg\">\u003cimg class=\"size-full wp-image-91387\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/in-box-new.jpg\" alt=\"Pomegranate-Apple Pâte de Fruit. Photo: Kate Williams\" width=\"1000\" height=\"735\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pomegranate-Apple Pâte de Fruit. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Pomegranate-Apple Pâte de Fruit\u003c/h3>\n\u003cp>\u003cem>Makes about 50 candies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> You can substitute a different fruit juice for the pomegranate juice. This recipe was tested using powdered \u003ca href=\"http://www.kraftbrands.com/surejell/products.aspx\" target=\"_blank\" rel=\"noopener\">Sure-Jell\u003c/a> pectin (yellow box). You will need an instant-read or candy thermometer for this recipe. If you’re making the candies far in advance, you may need to roll them in a little more sugar before serving. The coating tends to dissolve over time.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 pounds apples, peeled and cut into 1-inch pieces\u003c/li>\n\u003cli>1/4 cup water\u003c/li>\n\u003cli>2 1/2 cups sugar, plus extra if needed for coating the candies\u003c/li>\n\u003cli>2/3 cup pomegranate juice\u003c/li>\n\u003cli>1 tablespoon powdered pectin\u003c/li>\n\u003cli>1 tablespoon lemon juice\u003c/li>\n\u003cli>1/2 teaspoon lemon zest\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Combine the apples and water in a small saucepan. Cover the pot and cook over medium heat until the apples are very tender, about 10 minutes. If all of the water evaporates before the apples are tender, add another 1/4 cup water and continue to cook. Remove from the heat.\u003c/li>\n\u003cli>Use a potato masher to smash the apples until they form a smooth puree. Alternatively, use a blender or food processor to puree apples.\u003c/li>\n\u003cli>Line an 8-inch square baking dish with parchment paper. Grease with nonstick oil spray.\u003c/li>\n\u003cli>Combine applesauce, 1 cup sugar, pomegranate juice, pectin, and lemon juice in a large pot. Bring the mixture to a simmer over medium heat. Stir in 1 more cup of sugar, and continue to simmer, stirring frequently, until mixture reads 220 degrees on an instant-read thermometer, about 20 minutes. Stir the mixture thoroughly and take the temperature again. If it still reads 220 degrees, remove from heat. If not, continue to cook for 5 to 10 more minutes, until the mixture comes to temperature.\u003c/li>\n\u003cli>Stir in the lemon zest and transfer fruit mixture to the prepared baking pan. Use a spatula to smooth the top. Let the fruit mixture sit at room temperature until set, 1 to 2 hours.\u003c/li>\n\u003cli>Once the fruit mixture has set, sprinkle 1/4 cup of the remaining sugar across a cutting board. Flip the pâte de fruit out onto the sugar. Sprinkle the remaining sugar over the top of the pâte de fruit. Use a sharp knife to cut the pâte into 1-inch squares. Coat the sides of the candies with the sugar remaining on the cutting board.\u003c/li>\n\u003cli>Transfer the candies to an airtight storage container lined with parchment paper. The sugar coating will dissolve over time, so if you are not serving or gifting the candies right away, you will need to coat them with additional sugar.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Forget Mashed Potatoes, This Root Vegetable Mash is the Bomb",
"title": "Forget Mashed Potatoes, This Root Vegetable Mash is the Bomb",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_91252\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mash-finish.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mash-finish.jpg\" alt=\"Celery Root–Parsnip–Potato Mash. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91252\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Celery Root–Parsnip–Potato Mash. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Don’t get me wrong, I love mashed potatoes. It’s the perfect foundation for all the lovely braised meats and stews of the season. What is better than pan-seared fish with a buttery-lemony sauce perched atop a mound of smooth potato puree? \u003c/p>\n\u003cp>But this. This lovely trio of roots--celery root (celeriac), parsnips, and russet potatoes--brings nuance and depth to a side that can range from lumpy and bland to overwhelmingly rich (when it’s perfect though...). It feels special, and interesting. \u003c/p>\n\u003cp>And besides all that, it is an excellent accompaniment to \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/20/glamorous-comfort-food-succulent-braised-short-ribs-for-christmas/\">braised short ribs\u003c/a>, beef stew, braised pork, or roast chicken. Pork chops, \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/17/a-holiday-feast-roasted-beef-tenderloin-with-port-shallot-and-mushroom-sauce/\">beef tenderloin\u003c/a>, and country-style ribs would all feel at home nestled up to this mash. \u003c/p>\n\u003cp>The celery root takes a bit longer to cook than the parsnips and potatoes, so I opted to do them in a separate pot. The extra dish is worth it in order to ensure that everything is cooked properly. I also liked the smoother texture of using a potato ricer, then pureeing the riced vegetables with an immersion blender. \u003c/p>\n\u003cp>Another great thing about this? Add a few cups of chicken stock and turn it into a delicious, warming soup for lunch! A great way to use up the leftovers, if you have any. \u003c/p>\n\u003cfigure id=\"attachment_91256\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mash-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mash-ingredients.jpg\" alt=\"Ingredients for Celery Root–Parsnip–Potato Mash. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91256\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Celery Root–Parsnip–Potato Mash. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Celery Root–Parsnip–Potato Mash\u003c/h3>\n\u003cp>\u003cem>Serves 6 to 8\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 celery root (celeriac; about 1 1/2 lb), peeled and cut into 1-inch pieces\u003c/li>\n\u003cli>1 1/2 lbs russet potatoes, peeled and cut into 1-inch pieces\u003c/li>\n\u003cli>1 lb parsnips, peeled and cut into 1-inch pieces\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>3 tablespoons unsalted butter, melted\u003c/li>\n\u003cli>1/4 cup heavy cream, warmed\u003c/li>\n\u003cli>1/4 cup whole milk, warmed\u003c/li>\n\u003cli>Ground white pepper\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91258,91257,91251\"]\u003c/p>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a saucepan, toss together the potatoes and parsnips. In another saucepan, add the celery root. Add enough cold water to cover the vegetables in each saucepan by 1 inch. Add a generous amount of kosher salt to each pan. Over medium-high heat, bring to a boil, then cook at a low boil, stirring occasionally, until tender, about 20 minutes for the potato-parsnips and about 30 minutes for the celery root. Drain well.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91243,91249,91248,91261\"]\u003c/p>\n\u003cli>Using a potato ricer, press the vegetables together into one of the saucepans. Add the butter and stir until melted. Add the cream and milk and beat with a fork until creamy and smooth. If you like a smoother texture, use an immersion blender. (Alternatively, add the butter, cream, and milk to the vegetables and use a potato masher.) Add a little more milk if needed. Season to taste with additional salt and a pinch of white pepper.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91260,91244,91245,91247\"]\n\u003c/p>\u003c/ol>\n\u003cfigure id=\"attachment_91254\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mash-finish2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mash-finish2.jpg\" alt=\"Serve the Celery Root–Parsnip–Potato Mash. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91254\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serve the Celery Root–Parsnip–Potato Mash. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "90897 http://blogs.kqed.org/bayareabites/?p=90897",
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"excerpt": "Take mashed potatoes to the next level by making a gorgeous white root vegetable mash; excellent alongside winter’s hearty stews and braises.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91252\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mash-finish.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mash-finish.jpg\" alt=\"Celery Root–Parsnip–Potato Mash. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91252\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Celery Root–Parsnip–Potato Mash. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Don’t get me wrong, I love mashed potatoes. It’s the perfect foundation for all the lovely braised meats and stews of the season. What is better than pan-seared fish with a buttery-lemony sauce perched atop a mound of smooth potato puree? \u003c/p>\n\u003cp>But this. This lovely trio of roots--celery root (celeriac), parsnips, and russet potatoes--brings nuance and depth to a side that can range from lumpy and bland to overwhelmingly rich (when it’s perfect though...). It feels special, and interesting. \u003c/p>\n\u003cp>And besides all that, it is an excellent accompaniment to \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/20/glamorous-comfort-food-succulent-braised-short-ribs-for-christmas/\">braised short ribs\u003c/a>, beef stew, braised pork, or roast chicken. Pork chops, \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/17/a-holiday-feast-roasted-beef-tenderloin-with-port-shallot-and-mushroom-sauce/\">beef tenderloin\u003c/a>, and country-style ribs would all feel at home nestled up to this mash. \u003c/p>\n\u003cp>The celery root takes a bit longer to cook than the parsnips and potatoes, so I opted to do them in a separate pot. The extra dish is worth it in order to ensure that everything is cooked properly. I also liked the smoother texture of using a potato ricer, then pureeing the riced vegetables with an immersion blender. \u003c/p>\n\u003cp>Another great thing about this? Add a few cups of chicken stock and turn it into a delicious, warming soup for lunch! A great way to use up the leftovers, if you have any. \u003c/p>\n\u003cfigure id=\"attachment_91256\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mash-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mash-ingredients.jpg\" alt=\"Ingredients for Celery Root–Parsnip–Potato Mash. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91256\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Celery Root–Parsnip–Potato Mash. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Celery Root–Parsnip–Potato Mash\u003c/h3>\n\u003cp>\u003cem>Serves 6 to 8\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 celery root (celeriac; about 1 1/2 lb), peeled and cut into 1-inch pieces\u003c/li>\n\u003cli>1 1/2 lbs russet potatoes, peeled and cut into 1-inch pieces\u003c/li>\n\u003cli>1 lb parsnips, peeled and cut into 1-inch pieces\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>3 tablespoons unsalted butter, melted\u003c/li>\n\u003cli>1/4 cup heavy cream, warmed\u003c/li>\n\u003cli>1/4 cup whole milk, warmed\u003c/li>\n\u003cli>Ground white pepper\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Using a potato ricer, press the vegetables together into one of the saucepans. Add the butter and stir until melted. Add the cream and milk and beat with a fork until creamy and smooth. If you like a smoother texture, use an immersion blender. (Alternatively, add the butter, cream, and milk to the vegetables and use a potato masher.) Add a little more milk if needed. Season to taste with additional salt and a pinch of white pepper.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bitter & Sweet: Endive-Radicchio Winter Salad with Pears, Blue Cheese, and Almonds",
"title": "Bitter & Sweet: Endive-Radicchio Winter Salad with Pears, Blue Cheese, and Almonds",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_91219\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/xmas-salad-final1000.jpg\">\u003cimg class=\"size-full wp-image-91219\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/xmas-salad-final1000.jpg\" alt=\"Endive-Radicchio Salad with Pears, Blue Cheese, and Almonds. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Endive-Radicchio Salad with Pears, Blue Cheese, and Almonds. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Fresh, colorful salads are great any time of the year, but I find winter salads a bit more challenging. In the summer, the world of produce begs to be eaten raw, and salads almost make themselves. But winter vegetables seem to like to be roasted or braised or sautéed in some fashion; rarely do you see them raw.\u003c/p>\n\u003cp>[contextly_sidebar id=\"btdlVc1Xx2yv0KIpPoipmoP2Uazfks51\"]\u003c/p>\n\u003cp>I always think it’s nice, however, to have something fresh and seasonal on the table. Particularly during the holidays when everything is awash in cream and butter and booze.\u003c/p>\n\u003cp>This winter salad is just the ticket. Salty, bitter, sweet, nutty, crunchy, and creamy, this bowlful of freshness is both bright and balanced. With the pale green endive and marbled burgundy-white radicchio leaves it is also beautifully colorful. Chopped toasted almonds, creamy-salty blue cheese, and juicy pears help manage the bitterness of the leaves, while a tangy-sweet white balsamic vinaigrette makes the whole thing sparkle.\u003c/p>\n\u003cp>Feel free to swap out apples for pears, walnuts for almonds, and feta for blue cheese.\u003c/p>\n\u003cfigure id=\"attachment_91218\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/salad-ingredients.jpg\">\u003cimg class=\"size-full wp-image-91218\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/salad-ingredients.jpg\" alt=\"Ingredients for Endive-Radicchio Salad with Pears, Blue Cheese, and Almonds. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Endive-Radicchio Salad with Pears, Blue Cheese, and Almonds. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Endive-Radicchio Salad with Pears, Blue Cheese, and Almonds\u003c/h3>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>Vinaigrette\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 tbsp minced shallot\u003c/li>\n\u003cli>3 tablespoons white balsamic vinegar\u003c/li>\n\u003cli>1/2 tsp sugar\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>3 tablespoons extra-virgin olive oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Salad\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>2 heads Belgian endive, halved lengthwise, cored, and chopped\u003c/li>\n\u003cli>1 head red radicchio, quartered, cored, and chopped\u003c/li>\n\u003cli>1/2 cup almonds or walnuts, toasted and roughly chopped\u003c/li>\n\u003cli>2 ripe, juicy pear, quartered, cored, and thinly sliced\u003c/li>\n\u003cli>1/2 cup Point Reyes Blue cheese, crumbled\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the vinaigrette, add the shallot, vinegar, and salt and pepper to taste in an airtight jar with a lid. Add the olive oil and shake vigorously until blended.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91230,91232,91229\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the endive and radicchio to a shallow serving bowl. Top with the almonds, pear slices, and blue cheese. Drizzle with some of the vinaigrette. Pass any remaining vinaigrette alongside the salad.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" ids=\"91226,91231,91233,91227,91228\"]\u003c/p>\n\u003cfigure id=\"attachment_91217\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/salad-finish1.jpg\">\u003cimg class=\"size-full wp-image-91217\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/salad-finish1.jpg\" alt=\"Top with the almonds, pear slices, and blue cheese. Drizzle with some of the vinaigrette. Serve. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Top with the almonds, pear slices, and blue cheese. Drizzle with some of the vinaigrette. Serve. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Bold, bitter, sweet, salty and perfectly balanced this seasonal winter salad has it all. Plus it looks really pretty too.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91219\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/xmas-salad-final1000.jpg\">\u003cimg class=\"size-full wp-image-91219\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/xmas-salad-final1000.jpg\" alt=\"Endive-Radicchio Salad with Pears, Blue Cheese, and Almonds. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Endive-Radicchio Salad with Pears, Blue Cheese, and Almonds. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Fresh, colorful salads are great any time of the year, but I find winter salads a bit more challenging. In the summer, the world of produce begs to be eaten raw, and salads almost make themselves. But winter vegetables seem to like to be roasted or braised or sautéed in some fashion; rarely do you see them raw.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>I always think it’s nice, however, to have something fresh and seasonal on the table. Particularly during the holidays when everything is awash in cream and butter and booze.\u003c/p>\n\u003cp>This winter salad is just the ticket. Salty, bitter, sweet, nutty, crunchy, and creamy, this bowlful of freshness is both bright and balanced. With the pale green endive and marbled burgundy-white radicchio leaves it is also beautifully colorful. Chopped toasted almonds, creamy-salty blue cheese, and juicy pears help manage the bitterness of the leaves, while a tangy-sweet white balsamic vinaigrette makes the whole thing sparkle.\u003c/p>\n\u003cp>Feel free to swap out apples for pears, walnuts for almonds, and feta for blue cheese.\u003c/p>\n\u003cfigure id=\"attachment_91218\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/salad-ingredients.jpg\">\u003cimg class=\"size-full wp-image-91218\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/salad-ingredients.jpg\" alt=\"Ingredients for Endive-Radicchio Salad with Pears, Blue Cheese, and Almonds. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Endive-Radicchio Salad with Pears, Blue Cheese, and Almonds. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Endive-Radicchio Salad with Pears, Blue Cheese, and Almonds\u003c/h3>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>Vinaigrette\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 tbsp minced shallot\u003c/li>\n\u003cli>3 tablespoons white balsamic vinegar\u003c/li>\n\u003cli>1/2 tsp sugar\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>3 tablespoons extra-virgin olive oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Salad\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>2 heads Belgian endive, halved lengthwise, cored, and chopped\u003c/li>\n\u003cli>1 head red radicchio, quartered, cored, and chopped\u003c/li>\n\u003cli>1/2 cup almonds or walnuts, toasted and roughly chopped\u003c/li>\n\u003cli>2 ripe, juicy pear, quartered, cored, and thinly sliced\u003c/li>\n\u003cli>1/2 cup Point Reyes Blue cheese, crumbled\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the vinaigrette, add the shallot, vinegar, and salt and pepper to taste in an airtight jar with a lid. Add the olive oil and shake vigorously until blended.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the endive and radicchio to a shallow serving bowl. Top with the almonds, pear slices, and blue cheese. Drizzle with some of the vinaigrette. Pass any remaining vinaigrette alongside the salad.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Tender, Buttery Pull-Apart Rolls for Christmas Dinner",
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"content": "\u003cfigure id=\"attachment_91070\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rolls-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rolls-final.jpg\" alt=\"Pull-Apart Dinner Rolls. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91070\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pull-Apart Dinner Rolls. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Who doesn’t love a bowl of warm, light-as-a-feather, buttery rolls on any holiday table? And you might be surprised to know that these are not only incredibly easy to make, but take little hands on time. The result is well worth forgoing any pre-packaged dinner rolls that you can find at the supermarket. \u003c/p>\n\u003cp>If that’s not enough to sway you, here’s another great reason to have this recipe in your list of go-tos: this is a great, versatile dough. While pull-apart rolls are one of the simpler options (the rolls are proofed and baked in cake pans, and bake up together), you can also use this dough to make Parker House rolls or Cloverleaf rolls. You can even divide the dough into 10 pieces instead of 18 and shape them into hamburger buns or hot dog buns; just bake those on a parchment-lined baking sheet.\u003c/p>\n\u003cp>However you decide to shape the dough, you’ll be rewarded with lots of oohs and aahs come dinnertime. \u003c/p>\n\u003cfigure id=\"attachment_91074\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rolls-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rolls-ingredients.jpg\" alt=\"Pull-Apart Dinner Rolls ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91074\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pull-Apart Dinner Rolls ingredients\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Pull-Apart Dinner Rolls\u003c/h3>\n\u003cp>\u003cem>Makes 18 rolls\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>8 tbsp unsalted butter\u003c/li>\n\u003cli>1 tbsp honey\u003c/li>\n\u003cli>1 cup whole milk\u003c/li>\n\u003cli>1 package (2 1/4 tsp) active dry yeast\u003c/li>\n\u003cli>3 cups all-purpose flour\u003c/li>\n\u003cli>1 large egg, lightly beaten\u003c/li>\n\u003cli>1 1/2 tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a saucepan over low heat, melt 6 tablespoons of the butter with the honey. Add the milk and gently warm the mixture to 105-115°F (it will happen quickly). Pour the mixture into the bowl of a stand mixer fitted with a dough hook. Stir in the yeast and let it stand until foamy, about 5 minutes.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91073,91079,91080\"]\u003c/p>\n\u003cli>Add the flour, egg, and salt. Knead together on medium speed for 10 minutes. The dough will be soft and sticky. Scrape the dough into another greased bowl, cover the bowl with plastic wrap, and let rise in a warm, draft-free spot until doubled in size, about 1 hour.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91072,91067,91075,91064,91062\"]\u003c/p>\n\u003cli>Spray two 9-inch round cake pans with cooking spray or grease with butter. Dump the dough onto a floured work surface. Divide the dough into 18 equal pieces, each about 1 1/2 ounces (it’s best to use a scale if you have one). Roll each piece into a ball and place 9 balls into each prepared cake pan, spacing them evenly. Cover the dough loosely with plastic wrap and let stand until puffy, about 1 hour.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91059,91060,91061,91066,91300,91077,91076,91058\"]\u003c/p>\n\u003cli>About 15 minutes before the rolls are ready to bake, preheat the oven to 375°F. Bake until the rolls are golden brown and cooked through, about 20 minutes. Melt the remaining butter and brush the rolls with it as soon as they come out of the oven. Serve warm.\u003c/li>\n\u003cfigure id=\"attachment_91069\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rolls-final-overhead.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rolls-final-overhead.jpg\" alt=\"Pull-Apart Dinner Rolls. 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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91070\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rolls-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rolls-final.jpg\" alt=\"Pull-Apart Dinner Rolls. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91070\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pull-Apart Dinner Rolls. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Who doesn’t love a bowl of warm, light-as-a-feather, buttery rolls on any holiday table? And you might be surprised to know that these are not only incredibly easy to make, but take little hands on time. The result is well worth forgoing any pre-packaged dinner rolls that you can find at the supermarket. \u003c/p>\n\u003cp>If that’s not enough to sway you, here’s another great reason to have this recipe in your list of go-tos: this is a great, versatile dough. While pull-apart rolls are one of the simpler options (the rolls are proofed and baked in cake pans, and bake up together), you can also use this dough to make Parker House rolls or Cloverleaf rolls. You can even divide the dough into 10 pieces instead of 18 and shape them into hamburger buns or hot dog buns; just bake those on a parchment-lined baking sheet.\u003c/p>\n\u003cp>However you decide to shape the dough, you’ll be rewarded with lots of oohs and aahs come dinnertime. \u003c/p>\n\u003cfigure id=\"attachment_91074\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rolls-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rolls-ingredients.jpg\" alt=\"Pull-Apart Dinner Rolls ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91074\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pull-Apart Dinner Rolls ingredients\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Pull-Apart Dinner Rolls\u003c/h3>\n\u003cp>\u003cem>Makes 18 rolls\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>8 tbsp unsalted butter\u003c/li>\n\u003cli>1 tbsp honey\u003c/li>\n\u003cli>1 cup whole milk\u003c/li>\n\u003cli>1 package (2 1/4 tsp) active dry yeast\u003c/li>\n\u003cli>3 cups all-purpose flour\u003c/li>\n\u003cli>1 large egg, lightly beaten\u003c/li>\n\u003cli>1 1/2 tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a saucepan over low heat, melt 6 tablespoons of the butter with the honey. Add the milk and gently warm the mixture to 105-115°F (it will happen quickly). Pour the mixture into the bowl of a stand mixer fitted with a dough hook. Stir in the yeast and let it stand until foamy, about 5 minutes.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "A Holiday Feast: Roasted Beef Tenderloin with Port, Shallot, and Mushroom Sauce",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_91024\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/beef-mushroom-sauce-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/beef-mushroom-sauce-final.jpg\" alt=\"Roasted Beef Tenderloin with Port, Shallot, and Mushroom sauce. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted Beef Tenderloin with Port, Shallot, and Mushroom sauce. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Succulent, melt-in-your-mouth beef tenderloin is truly something to behold. I’m not a big steak person, but this is really special, and just thinking about it makes my mouth water. \u003c/p>\n\u003cp>Cut from the short loin section, this large boneless roast is one of the most tender pieces of beef you can buy. Which also makes it an expensive cut of meat (and one that I reserve exclusively for very special occasions, such as the holidays). Because of that, the pressure is on: you don’t want to screw it up!\u003c/p>\n\u003cp>Be sure to select a good-quality cut of meat from a reputable butcher or market. You can use this recipe to prepare a whole tenderloin, which can range in size from 4 to 6 lbs. Or, have your butcher cut a smaller tenderloin—I used a 3 lb roast—for fewer people. Ideally choose the thicker butt end, although if you get the tail end, tuck the tail under and tie the roast every 1 to 2 inches; this ensures that the roast is about the same size throughout and will roast evenly. Also, make sure you trim the silverskin off of the tenderloin (before you tie it!), as the silverskin becomes tough when cooked, and makes the tenderloin difficult to slice once roasted.\u003c/p>\n\u003cp>Because I always make this with a flavorful sauce to serve alongside, there’s no need to do anything much to the tenderloin except season it with salt and pepper and pop it into the oven (in a roasting pan, on a rack) to roast. \u003c/p>\n\u003cul>\n\u003cstrong>Here are the temperatures you are aiming for when roasting:\u003c/strong>\n\u003cli>120°F to 125°F for rare\u003c/li>\n\u003cli>125°F to 130°F for medium rare\u003c/li>\n\u003c/ul>\n\u003cp>Once you take the tenderloin out and transfer it to a cutting board, tent it loosely with foil and let it rest for at least 20 or up to 30 minutes before slicing. This gives the meat a chance to re-absorb the liquid inside, keeping it juicy and flavorful.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Enjoy this with that incredible bottle of full-bodied red wine that you’ve been saving. This is the time.\u003c/p>\n\u003cfigure id=\"attachment_91023\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/beef-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/beef-ingredients.jpg\" alt=\"Roasted Beef Tenderloin with Port, Shallot, and Mushroom Sauce Ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91023\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted Beef Tenderloin with Port, Shallot, and Mushroom Sauce Ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Roasted Beef Tenderloin with Port, Shallot, and Mushroom Sauce\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3-lb. beef tenderloin, trimmed of silverskin and tied\u003c/li>\n\u003cli>1 tablespoon extra-virgin olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>For the sauce:\u003c/strong>\n\u003cli>4 tablespoons unsalted butter, at room temperature\u003c/li>\n\u003cli>3 large shallots, halved and thinly sliced lengthwise (about 1 cup)\u003c/li>\n\u003cli>1/2 lb cremini mushrooms, trimmed and sliced\u003c/li>\n\u003cli>2/3 cup good-quality tawny port or Madeira, or more as needed\u003c/li>\n\u003cli>1 small rosemary sprig\u003c/li>\n\u003cli>2 cups beef stock or reduced-sodium beef broth\u003c/li>\n\u003cli>1 tablespoon balsamic vinegar\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>2 tablespoons unsalted butter\u003c/li>\n\u003cli>2 tablespoons all-purpose flour\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Pat the beef dry with paper towels, then rub it all over with the oil. Season with plenty of salt and pepper. Let stand at room temperature for about 1 hour before roasting.\u003c/li>\n\u003cfigure id=\"attachment_91027\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/beef-roasting-pan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/beef-roasting-pan.jpg\" alt=\"Arrange a wire rack in a shallow roasting pan just large enough to hold the tenderloin. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91027\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Arrange a wire rack in a shallow roasting pan just large enough to hold the tenderloin.\u003c/figcaption>\u003c/figure>\n\u003cli>Twenty minutes before roasting, position a rack in the upper-middle part of the oven and preheat the oven to 425°F. Arrange a wire rack in a shallow roasting pan just large enough to hold the tenderloin. Place the tenderloin on the rack and roast until nicely browned and a thermometer inserted into the thickest part registers 125°F for medium-rare, about 45 minutes. Remove the pan from the oven, transfer the tenderloin to a warm platter, and tent with aluminum foil. Let rest for 20 to 30 minutes while you make the sauce.\n\u003c/li>\n\u003cfigure id=\"attachment_91026\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/beef-roasted-125temp.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/beef-roasted-125temp.jpg\" alt=\"Place the tenderloin on the rack and roast until nicely browned and a thermometer inserted into the thickest part registers 125°F for medium-rare, about 45 minutes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91026\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Place the tenderloin on the rack and roast until nicely browned and a thermometer inserted into the thickest part registers 125°F for medium-rare, about 45 minutes.\u003c/figcaption>\u003c/figure>\n\u003cli>In a large skillet over medium heat, melt 2 tablespoons of the butter. Add the shallots and mushrooms and cook, stirring often, until they soften and turn golden brown, about 10 minutes. Add the port and the rosemary sprig and bring to a boil over medium-high heat. Boil until slightly reduced, about 3 minutes. Add the stock and vinegar and continue to boil until the sauce reduces slightly again, about 5 minutes longer. Reduce the heat to low. Remove the rosemary sprig.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91034,91030,91031,91028,91029,91032\"]\u003c/p>\n\u003cli>In a small bowl, stir the remaining 2 tablespoons butter together with the flour until smooth. Whisk into the sauce, then increase the heat to medium and simmer the sauce until it thickens slightly, about 3 minutes. Keep the sauce warm by covering it. Warm it gently over low heat just before serving.\u003c/li>\n\u003cli>Unwrap the tenderloin and stir any accumulated juices into the sauce. Season the sauce to taste with salt and pepper. Carve the meat into 1/2-inch thick slices and serve with the sauce.\u003c/li>\n\u003cfigure id=\"attachment_91025\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/beef-mushroom-sauce-final1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/beef-mushroom-sauce-final1.jpg\" alt=\"Carve the meat into 1/2-inch thick slices and serve with the sauce. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91025\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carve the meat into 1/2-inch thick slices and serve with the sauce. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n",
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"excerpt": "A roasted beef tenderloin with velvety, savory-sweet sauce is a thing of beauty. Find out how to cook it to perfection for your next gathering.",
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"headline": "A Holiday Feast: Roasted Beef Tenderloin with Port, Shallot, and Mushroom Sauce",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91024\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/beef-mushroom-sauce-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/beef-mushroom-sauce-final.jpg\" alt=\"Roasted Beef Tenderloin with Port, Shallot, and Mushroom sauce. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted Beef Tenderloin with Port, Shallot, and Mushroom sauce. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Succulent, melt-in-your-mouth beef tenderloin is truly something to behold. I’m not a big steak person, but this is really special, and just thinking about it makes my mouth water. \u003c/p>\n\u003cp>Cut from the short loin section, this large boneless roast is one of the most tender pieces of beef you can buy. Which also makes it an expensive cut of meat (and one that I reserve exclusively for very special occasions, such as the holidays). Because of that, the pressure is on: you don’t want to screw it up!\u003c/p>\n\u003cp>Be sure to select a good-quality cut of meat from a reputable butcher or market. You can use this recipe to prepare a whole tenderloin, which can range in size from 4 to 6 lbs. Or, have your butcher cut a smaller tenderloin—I used a 3 lb roast—for fewer people. Ideally choose the thicker butt end, although if you get the tail end, tuck the tail under and tie the roast every 1 to 2 inches; this ensures that the roast is about the same size throughout and will roast evenly. Also, make sure you trim the silverskin off of the tenderloin (before you tie it!), as the silverskin becomes tough when cooked, and makes the tenderloin difficult to slice once roasted.\u003c/p>\n\u003cp>Because I always make this with a flavorful sauce to serve alongside, there’s no need to do anything much to the tenderloin except season it with salt and pepper and pop it into the oven (in a roasting pan, on a rack) to roast. \u003c/p>\n\u003cul>\n\u003cstrong>Here are the temperatures you are aiming for when roasting:\u003c/strong>\n\u003cli>120°F to 125°F for rare\u003c/li>\n\u003cli>125°F to 130°F for medium rare\u003c/li>\n\u003c/ul>\n\u003cp>Once you take the tenderloin out and transfer it to a cutting board, tent it loosely with foil and let it rest for at least 20 or up to 30 minutes before slicing. This gives the meat a chance to re-absorb the liquid inside, keeping it juicy and flavorful.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Enjoy this with that incredible bottle of full-bodied red wine that you’ve been saving. This is the time.\u003c/p>\n\u003cfigure id=\"attachment_91023\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/beef-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/beef-ingredients.jpg\" alt=\"Roasted Beef Tenderloin with Port, Shallot, and Mushroom Sauce Ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91023\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted Beef Tenderloin with Port, Shallot, and Mushroom Sauce Ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Roasted Beef Tenderloin with Port, Shallot, and Mushroom Sauce\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3-lb. beef tenderloin, trimmed of silverskin and tied\u003c/li>\n\u003cli>1 tablespoon extra-virgin olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>For the sauce:\u003c/strong>\n\u003cli>4 tablespoons unsalted butter, at room temperature\u003c/li>\n\u003cli>3 large shallots, halved and thinly sliced lengthwise (about 1 cup)\u003c/li>\n\u003cli>1/2 lb cremini mushrooms, trimmed and sliced\u003c/li>\n\u003cli>2/3 cup good-quality tawny port or Madeira, or more as needed\u003c/li>\n\u003cli>1 small rosemary sprig\u003c/li>\n\u003cli>2 cups beef stock or reduced-sodium beef broth\u003c/li>\n\u003cli>1 tablespoon balsamic vinegar\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>2 tablespoons unsalted butter\u003c/li>\n\u003cli>2 tablespoons all-purpose flour\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Pat the beef dry with paper towels, then rub it all over with the oil. Season with plenty of salt and pepper. Let stand at room temperature for about 1 hour before roasting.\u003c/li>\n\u003cfigure id=\"attachment_91027\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/beef-roasting-pan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/beef-roasting-pan.jpg\" alt=\"Arrange a wire rack in a shallow roasting pan just large enough to hold the tenderloin. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91027\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Arrange a wire rack in a shallow roasting pan just large enough to hold the tenderloin.\u003c/figcaption>\u003c/figure>\n\u003cli>Twenty minutes before roasting, position a rack in the upper-middle part of the oven and preheat the oven to 425°F. Arrange a wire rack in a shallow roasting pan just large enough to hold the tenderloin. Place the tenderloin on the rack and roast until nicely browned and a thermometer inserted into the thickest part registers 125°F for medium-rare, about 45 minutes. Remove the pan from the oven, transfer the tenderloin to a warm platter, and tent with aluminum foil. Let rest for 20 to 30 minutes while you make the sauce.\n\u003c/li>\n\u003cfigure id=\"attachment_91026\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/beef-roasted-125temp.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/beef-roasted-125temp.jpg\" alt=\"Place the tenderloin on the rack and roast until nicely browned and a thermometer inserted into the thickest part registers 125°F for medium-rare, about 45 minutes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91026\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Place the tenderloin on the rack and roast until nicely browned and a thermometer inserted into the thickest part registers 125°F for medium-rare, about 45 minutes.\u003c/figcaption>\u003c/figure>\n\u003cli>In a large skillet over medium heat, melt 2 tablespoons of the butter. Add the shallots and mushrooms and cook, stirring often, until they soften and turn golden brown, about 10 minutes. Add the port and the rosemary sprig and bring to a boil over medium-high heat. Boil until slightly reduced, about 3 minutes. Add the stock and vinegar and continue to boil until the sauce reduces slightly again, about 5 minutes longer. Reduce the heat to low. Remove the rosemary sprig.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>In a small bowl, stir the remaining 2 tablespoons butter together with the flour until smooth. Whisk into the sauce, then increase the heat to medium and simmer the sauce until it thickens slightly, about 3 minutes. Keep the sauce warm by covering it. Warm it gently over low heat just before serving.\u003c/li>\n\u003cli>Unwrap the tenderloin and stir any accumulated juices into the sauce. Season the sauce to taste with salt and pepper. Carve the meat into 1/2-inch thick slices and serve with the sauce.\u003c/li>\n\u003cfigure id=\"attachment_91025\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/beef-mushroom-sauce-final1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/beef-mushroom-sauce-final1.jpg\" alt=\"Carve the meat into 1/2-inch thick slices and serve with the sauce. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91025\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carve the meat into 1/2-inch thick slices and serve with the sauce. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bake Homemade Cheese Crackers for Holiday Gift-Giving",
"title": "Bake Homemade Cheese Crackers for Holiday Gift-Giving",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_90999\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/bowl-of-crackers-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/bowl-of-crackers-1.jpg\" alt=\"Homemade cheese crackers with black pepper. Photo: Kate Williams\" width=\"1000\" height=\"722\" class=\"size-full wp-image-90999\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade cheese crackers with black pepper. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>When I was a kid, I had a borderline obsession with White Cheddar Cheez-It crackers. I actually wouldn’t even touch the standard orange variety — their bright color simply couldn’t compete with that finger-licking white powder coating each of my favorite crackers. I’ve stopped buying Cheez-Its myself (they’re dangerous to have in the kitchen), but I’ll still gladly dig into a box should it appear at a friend’s house. \u003c/p>\n\u003cp>Even better than these clandestine nibbles are cheese crackers made at home. Sure, they may not come coated in cheese powder, but their flavor is unmatched by anything you can find in the store. Plus, you can customize the cheese blend, as well as add any flavorful accoutrements, as you see fit. Homemade crackers seem intimidating, but they're basically just savory cookies — something anyone can make. Plus, a jar of these crackers makes a great stocking stuffer or hostess gift for the holidays.\u003c/p>\n\u003cfigure id=\"attachment_91001\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/grated-cheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/grated-cheese.jpg\" alt=\"Finely grate the cheese for best results. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91001\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Finely grate the cheese for best results. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Start by gathering your cheese.\u003c/strong> I like to use a mix of sharp white cheddar for nostalgia’s sake and Parmesan for its salty aged flavor. You can use a different mix if you prefer, but don’t go overboard with soft cheeses like blue, chevre, or mozzarella. The crackers won’t hold up as well. Finely grate the cheese to make sure that it fully incorporates into the cracker dough.\u003c/p>\n\u003cp>\u003cstrong>From here, the cracker recipe proceeds just like cookies:\u003c/strong> First, cream butter together with the cheese. A stand mixer makes the dough super easy to throw together, but you could make it by hand if you don’t have a mixer. I also like to add salt and a hefty dose of cracked black pepper. The pepper is an excellent foil to the salty, creamy cheese, but feel free to go crazy with whatever spices you like. Smoked paprika would taste great, as would herbes de Provence. \u003c/p>\n\u003cfigure id=\"attachment_91002\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/ground-pepper.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/ground-pepper.jpg\" alt=\"A full teaspoon of freshly ground black pepper adds a bite to these crackers. Photo: Kate Williams\" width=\"1000\" height=\"691\" class=\"size-full wp-image-91002\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A full teaspoon of freshly ground black pepper adds a bite to these crackers. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Next, mix in the dry ingredients.\u003c/strong> I use a blend of all-purpose flour and cornstarch. Why? The cornstarch lowers the gluten content of the dough. Unlike cookies, these crackers don’t contain a ton of butter, which coats the flour and prevents long strands of gluten from forming. Long gluten strands equal tough crackers — not a good thing. Adding a bit of cornstarch makes up for the low amount of butter, and it keeps the crackers crisp and light. \u003c/p>\n\u003cfigure id=\"attachment_91003\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mixed-dough.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mixed-dough.jpg\" alt=\"The cracker dough comes together in a matter of minutes. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91003\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The cracker dough comes together in a matter of minutes. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Once the flour is mixed in, you’ll need to add a bit of water to bring the dough together.\u003c/strong> Start with two tablespoons and only add more if the dough needs it. Turn the dough out onto a floured counter, shape it into a disk, wrap it in plastic, and transfer it to the fridge to chill. \u003c/p>\n\u003cfigure id=\"attachment_91004\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rolling-out-dough.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rolling-out-dough.jpg\" alt=\"Make sure that your dough is rolled out to an even 1/8 inch thickness throughout. Photo: Kate Williams\" width=\"1000\" height=\"630\" class=\"size-full wp-image-91004\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Make sure that your dough is rolled out to an even 1/8 inch thickness throughout. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>After about half an hour, the dough should be ready to go.\u003c/strong> Use a rolling pin to roll the dough out into a rough rectangle that measures 1/8 inch thick. The shape of the dough isn’t terribly important, but the thickness is. Evenly rolled dough makes for evenly cooked crackers. Now sprinkle the dough with a little more salt, and use the rolling pin to lightly press it into the dough.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>You can cut the crackers as large or small as you’d like.\u003c/strong> If you’ve got miniature cookie cutters, you can use those, or cut them out free-hand. Here, I’ve used a fluted pastry cutter for wavy edges. To best mimic Cheez-Its, cut the dough into 1-inch squares. If you end up with scraps of dough, re-roll and re-cut them to form additional crackers. \u003c/p>\n\u003cfigure id=\"attachment_91000\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cutting-out-crackers-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cutting-out-crackers-2.jpg\" alt=\"Use a fluted pastry cutter for the most Cheez-It-like results. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use a fluted pastry cutter for the most Cheez-It-like results. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>T\u003cstrong>ransfer the cracker dough to parchment-lined baking sheets and use a fork or a skewer to “dock” the dough.\u003c/strong> “Docking” simply means to dimple or press holes into the dough to prevent it from bubbling during cooking. Cheez-Its have a single hole in the center, which is what I’ve done here.\u003c/p>\n\u003cp>\u003cstrong>Now all that’s left to do is to bake off the crackers.\u003c/strong> They’ll only take 15 minutes or so in a 375 degree oven, and they emerge golden brown and crisp. Try and let them cool completely before digging in. And be sure to save a few cups to give away as gifts. It is the holiday season, after all.\u003c/p>\n\u003cfigure id=\"attachment_90998\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/baked-crackers-on-baking-sheet.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/baked-crackers-on-baking-sheet.jpg\" alt=\"Homemade cheese crackers with black pepper. Photo: Kate Williams\" width=\"1000\" height=\"734\" class=\"size-full wp-image-90998\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade cheese crackers with black pepper. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Cheese Crackers\u003c/h3>\n\u003cp>\u003cem>Makes about 4 cups\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> You can customize these crackers using your own favorite cheeses. I’d recommend that at least half of the blend is made up of a semi-firm cheese like Cheddar or Jack for structural integrity. You can also substitute another spice (or two) for the black pepper.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>6 ounces cheese, finely grated (I like 4 ounces of sharp white cheddar and 2 ounces of Parmesan)\u003c/li>\n\u003cli>4 tablespoons unsalted butter, softened\u003c/li>\n\u003cli>1 teaspoon kosher salt, divided\u003c/li>\n\u003cli>1 teaspoon freshly ground black pepper (optional)\u003c/li>\n\u003cli>3 1/2 ounces (1/2 cup plus 2 tablespoons) all-purpose flour, plus more for rolling\u003c/li>\n\u003cli>2 tablespoons cornstarch\u003c/li>\n\u003cli>2–3 tablespoons water\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Combine the cheese, butter, 1/2 teaspoon salt, and black pepper in the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer to medium speed and beat until the butter and cheese are uniformly combined, about 1 minute.\u003c/li>\n\u003cli>Add the flour and cornstarch and beat on low speed until combined, about 1 minute. Add 2 tablespoons water and beat on low speed to incorporate. If the dough still seems dry, add the remaining tablespoon of water and mix on low to combine. The dough should be smooth and malleable.\u003c/li>\n\u003cli>Transfer the dough to a lightly floured counter and shape into a disk. Wrap in plastic wrap and refrigerate until chilled, about 30 minutes.\u003c/li>\n\u003cli>Preheat the oven to 375 degrees and line two baking sheets with parchment paper.\u003c/li>\n\u003cli>Remove the dough from the refrigerator, unwrap, and place on a lightly-floured countertop. Use a rolling pin to roll the dough into a rough rectangle that measures 1/8 inch thick. Make sure the dough is at an even thickness throughout. Sprinkle the dough with the remaining 1/2 teaspoon salt and use the rolling pin to gently press the salt into the dough.\u003c/li>\n\u003cli>Using a fluted pastry cutter, pizza cutter, or knife, cut the dough into 1-inch squares. Transfer the squares to the prepared baking sheets, leaving at least 1/2 inch between squares. Gather any dough scraps, re-roll to an 1/8 inch thickness, and cut into 1-inch squares. Use the dull end of a wooden skewer to press a hole through the center of each square.\u003c/li>\n\u003cli>Bake crackers until crisp and golden brown, 15 to 18 minutes, rotating the baking sheets halfway through baking time. Let the crackers cool on the baking sheets set on wire racks before storing in an airtight container. The crackers will keep for 5 to 7 days at room temperature.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Forget store-bought Cheez-Its. The best savory, cheese-filled nibbles are made at home with plenty of real cheese. Homemade crackers seem intimidating, but they're basically just savory cookies -- something anyone can make. Plus, a jar of these crackers makes a great stocking stuffer or hostess gift for the holidays. Kate Williams will show you how.",
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"description": "Forget store-bought Cheez-Its. The best savory, cheese-filled nibbles are made at home with plenty of real cheese. Homemade crackers seem intimidating, but they're basically just savory cookies -- something anyone can make. Plus, a jar of these crackers makes a great stocking stuffer or hostess gift for the holidays. Kate Williams will show you how.",
"title": "Bake Homemade Cheese Crackers for Holiday Gift-Giving | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_90999\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/bowl-of-crackers-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/bowl-of-crackers-1.jpg\" alt=\"Homemade cheese crackers with black pepper. Photo: Kate Williams\" width=\"1000\" height=\"722\" class=\"size-full wp-image-90999\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade cheese crackers with black pepper. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>When I was a kid, I had a borderline obsession with White Cheddar Cheez-It crackers. I actually wouldn’t even touch the standard orange variety — their bright color simply couldn’t compete with that finger-licking white powder coating each of my favorite crackers. I’ve stopped buying Cheez-Its myself (they’re dangerous to have in the kitchen), but I’ll still gladly dig into a box should it appear at a friend’s house. \u003c/p>\n\u003cp>Even better than these clandestine nibbles are cheese crackers made at home. Sure, they may not come coated in cheese powder, but their flavor is unmatched by anything you can find in the store. Plus, you can customize the cheese blend, as well as add any flavorful accoutrements, as you see fit. Homemade crackers seem intimidating, but they're basically just savory cookies — something anyone can make. Plus, a jar of these crackers makes a great stocking stuffer or hostess gift for the holidays.\u003c/p>\n\u003cfigure id=\"attachment_91001\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/grated-cheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/grated-cheese.jpg\" alt=\"Finely grate the cheese for best results. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91001\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Finely grate the cheese for best results. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Start by gathering your cheese.\u003c/strong> I like to use a mix of sharp white cheddar for nostalgia’s sake and Parmesan for its salty aged flavor. You can use a different mix if you prefer, but don’t go overboard with soft cheeses like blue, chevre, or mozzarella. The crackers won’t hold up as well. Finely grate the cheese to make sure that it fully incorporates into the cracker dough.\u003c/p>\n\u003cp>\u003cstrong>From here, the cracker recipe proceeds just like cookies:\u003c/strong> First, cream butter together with the cheese. A stand mixer makes the dough super easy to throw together, but you could make it by hand if you don’t have a mixer. I also like to add salt and a hefty dose of cracked black pepper. The pepper is an excellent foil to the salty, creamy cheese, but feel free to go crazy with whatever spices you like. Smoked paprika would taste great, as would herbes de Provence. \u003c/p>\n\u003cfigure id=\"attachment_91002\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/ground-pepper.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/ground-pepper.jpg\" alt=\"A full teaspoon of freshly ground black pepper adds a bite to these crackers. Photo: Kate Williams\" width=\"1000\" height=\"691\" class=\"size-full wp-image-91002\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A full teaspoon of freshly ground black pepper adds a bite to these crackers. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Next, mix in the dry ingredients.\u003c/strong> I use a blend of all-purpose flour and cornstarch. Why? The cornstarch lowers the gluten content of the dough. Unlike cookies, these crackers don’t contain a ton of butter, which coats the flour and prevents long strands of gluten from forming. Long gluten strands equal tough crackers — not a good thing. Adding a bit of cornstarch makes up for the low amount of butter, and it keeps the crackers crisp and light. \u003c/p>\n\u003cfigure id=\"attachment_91003\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mixed-dough.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mixed-dough.jpg\" alt=\"The cracker dough comes together in a matter of minutes. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91003\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The cracker dough comes together in a matter of minutes. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Once the flour is mixed in, you’ll need to add a bit of water to bring the dough together.\u003c/strong> Start with two tablespoons and only add more if the dough needs it. Turn the dough out onto a floured counter, shape it into a disk, wrap it in plastic, and transfer it to the fridge to chill. \u003c/p>\n\u003cfigure id=\"attachment_91004\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rolling-out-dough.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rolling-out-dough.jpg\" alt=\"Make sure that your dough is rolled out to an even 1/8 inch thickness throughout. Photo: Kate Williams\" width=\"1000\" height=\"630\" class=\"size-full wp-image-91004\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Make sure that your dough is rolled out to an even 1/8 inch thickness throughout. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>After about half an hour, the dough should be ready to go.\u003c/strong> Use a rolling pin to roll the dough out into a rough rectangle that measures 1/8 inch thick. The shape of the dough isn’t terribly important, but the thickness is. Evenly rolled dough makes for evenly cooked crackers. Now sprinkle the dough with a little more salt, and use the rolling pin to lightly press it into the dough.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>You can cut the crackers as large or small as you’d like.\u003c/strong> If you’ve got miniature cookie cutters, you can use those, or cut them out free-hand. Here, I’ve used a fluted pastry cutter for wavy edges. To best mimic Cheez-Its, cut the dough into 1-inch squares. If you end up with scraps of dough, re-roll and re-cut them to form additional crackers. \u003c/p>\n\u003cfigure id=\"attachment_91000\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cutting-out-crackers-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cutting-out-crackers-2.jpg\" alt=\"Use a fluted pastry cutter for the most Cheez-It-like results. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use a fluted pastry cutter for the most Cheez-It-like results. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>T\u003cstrong>ransfer the cracker dough to parchment-lined baking sheets and use a fork or a skewer to “dock” the dough.\u003c/strong> “Docking” simply means to dimple or press holes into the dough to prevent it from bubbling during cooking. Cheez-Its have a single hole in the center, which is what I’ve done here.\u003c/p>\n\u003cp>\u003cstrong>Now all that’s left to do is to bake off the crackers.\u003c/strong> They’ll only take 15 minutes or so in a 375 degree oven, and they emerge golden brown and crisp. Try and let them cool completely before digging in. And be sure to save a few cups to give away as gifts. It is the holiday season, after all.\u003c/p>\n\u003cfigure id=\"attachment_90998\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/baked-crackers-on-baking-sheet.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/baked-crackers-on-baking-sheet.jpg\" alt=\"Homemade cheese crackers with black pepper. Photo: Kate Williams\" width=\"1000\" height=\"734\" class=\"size-full wp-image-90998\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade cheese crackers with black pepper. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Cheese Crackers\u003c/h3>\n\u003cp>\u003cem>Makes about 4 cups\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> You can customize these crackers using your own favorite cheeses. I’d recommend that at least half of the blend is made up of a semi-firm cheese like Cheddar or Jack for structural integrity. You can also substitute another spice (or two) for the black pepper.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>6 ounces cheese, finely grated (I like 4 ounces of sharp white cheddar and 2 ounces of Parmesan)\u003c/li>\n\u003cli>4 tablespoons unsalted butter, softened\u003c/li>\n\u003cli>1 teaspoon kosher salt, divided\u003c/li>\n\u003cli>1 teaspoon freshly ground black pepper (optional)\u003c/li>\n\u003cli>3 1/2 ounces (1/2 cup plus 2 tablespoons) all-purpose flour, plus more for rolling\u003c/li>\n\u003cli>2 tablespoons cornstarch\u003c/li>\n\u003cli>2–3 tablespoons water\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Combine the cheese, butter, 1/2 teaspoon salt, and black pepper in the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer to medium speed and beat until the butter and cheese are uniformly combined, about 1 minute.\u003c/li>\n\u003cli>Add the flour and cornstarch and beat on low speed until combined, about 1 minute. Add 2 tablespoons water and beat on low speed to incorporate. If the dough still seems dry, add the remaining tablespoon of water and mix on low to combine. The dough should be smooth and malleable.\u003c/li>\n\u003cli>Transfer the dough to a lightly floured counter and shape into a disk. Wrap in plastic wrap and refrigerate until chilled, about 30 minutes.\u003c/li>\n\u003cli>Preheat the oven to 375 degrees and line two baking sheets with parchment paper.\u003c/li>\n\u003cli>Remove the dough from the refrigerator, unwrap, and place on a lightly-floured countertop. Use a rolling pin to roll the dough into a rough rectangle that measures 1/8 inch thick. Make sure the dough is at an even thickness throughout. Sprinkle the dough with the remaining 1/2 teaspoon salt and use the rolling pin to gently press the salt into the dough.\u003c/li>\n\u003cli>Using a fluted pastry cutter, pizza cutter, or knife, cut the dough into 1-inch squares. Transfer the squares to the prepared baking sheets, leaving at least 1/2 inch between squares. Gather any dough scraps, re-roll to an 1/8 inch thickness, and cut into 1-inch squares. Use the dull end of a wooden skewer to press a hole through the center of each square.\u003c/li>\n\u003cli>Bake crackers until crisp and golden brown, 15 to 18 minutes, rotating the baking sheets halfway through baking time. Let the crackers cool on the baking sheets set on wire racks before storing in an airtight container. The crackers will keep for 5 to 7 days at room temperature.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "No More Gift Cards: 10 Local Food Gifts For Your Holiday Season",
"title": "No More Gift Cards: 10 Local Food Gifts For Your Holiday Season",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Sure, you could give rely on the traditional holiday staples--gift cards for the kids, candles for the host, wine for the friends--this season. Or you could give them one of the delicious gifts on this list, which boast the dual benefits of being mostly consumable gifts (so your giftee isn’t stuck with something that will gather dust in the closet) and locally made (so you can feel good about avoiding the dual behemoths of Target and Amazon).\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90649,90650\"]\u003c/p>\n\u003ch3>Bread Baking Books by Local Bay Area Bakers\u003c/h3>\n\u003cp>The only thing better than giving someone a loaf of crusty, chewy San Francisco sourdough? Giving them the tools to make it in their kitchen at home. You’ve got options--take your pick from Tartine’s \u003ca href=\"http://www.tartinebread.com/\" target=\"_blank\">definitive first book \u003c/a>(or recent book about \u003ca href=\"http://www.chroniclebooks.com/titles/tartine-book-no-3.html\" target=\"_blank\">whole grain baking\u003c/a>); Josey Baker’s cheery, \u003ca href=\"http://joseybakerbread.wordpress.com/book/\" target=\"_blank\">beginner-friendly guide\u003c/a>; or the recently released, Thomas Keller-blessed, \u003cstrong>bread baking book\u003c/strong> from Petaluma’s \u003ca href=\"http://www.dellafattoria.com/\" target=\"_blank\">Della Fattoria\u003c/a> (Which yes, does include the recipe for their sublime Meyer lemon and rosemary bread). Paired with a loaf from the respective bakery, it's an ideal nudge for anyone looking to break into bread making.\u003c/p>\n\u003cfigure id=\"attachment_90662\" class=\"wp-caption aligncenter\" style=\"max-width: 675px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/38bc158ddbc60de12377d2266c51a5ff.jpg\">\u003cimg class=\"size-full wp-image-90662\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/38bc158ddbc60de12377d2266c51a5ff.jpg\" alt=\"An example of the custom cookies from Parker's Crazy Cookies. Photo: Parker's Crazy Cookies LLC\" width=\"675\" height=\"480\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An example of the custom cookies from Parker's Crazy Cookies. Photo: Parker's Crazy Cookies LLC\u003c/figcaption>\u003c/figure>\n\u003ch3>Custom Cookies\u003c/h3>\n\u003cp>A Choose Your Own Holiday Adventure: you stand in front of your giftee, with a plate stacked high of cookies. They beam at you, look closer at the cookies and discover that the cookies look like them, from their round glasses to the shape of their nose to their penchant for Hawaiian shirts. Do they run away, unsettled by the prospect of eating a cartoon cookie version of themselves? Go on to the next gift.\u003c/p>\n\u003cp>If they're flattered by seeing their face commemorated in cookie form, \u003ca href=\"http://www.parkerscrazycookies.com/customcookies.html\" target=\"_blank\">Parker’s Crazy Cookies in Hayward \u003c/a>will make \u003cstrong>custom cookies\u003c/strong> from any photo of a person/pet/logo. You send in photos of your beloved and select from their 21 different body types (Is your giftee a “Wine Lover” or more of a “Gone Fishin’”?) and then their artists do a preliminary sketch. Each order includes three revision of their sketch, allowing you to subtract some wrinkles or add their signature dimple before they're immortalized in animal cracker form.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For something a little farther from the uncanny valley, head to Oakland’s Chinatown, where you can get \u003cstrong>custom fortune cookie\u003c/strong> from \u003ca href=\"https://www.personalized-fortune-cookies.com/\" target=\"_blank\">Tom’s Bakery Fortune Cookies\u003c/a>. They offer a variety of flavors, including chocolate, sesame and coconut, with the option to create up to three custom fortunes per order.\u003c/p>\n\u003cfigure id=\"attachment_90648\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/dog-photos-above-kettles-resize-1500x807.jpg\">\u003cimg class=\"size-full wp-image-90648\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/dog-photos-above-kettles-resize-1500x807.jpg\" alt=\"Brewing kettles at Diving Dog. Photo: Collin West\" width=\"1000\" height=\"538\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brewing kettles at Diving Dog. Photo: Collin West\u003c/figcaption>\u003c/figure>\n\u003ch3>Beer Making\u003c/h3>\n\u003cp>For the friend who’s interested in beer making, but who isn’t sure about investing in homebrew equipment just yet, take them to Oakland’s \u003ca href=\"http://www.divingdogbrew.com/\" target=\"_blank\">Diving Dog Brewhouse\u003c/a>. The new beer pub offers a \u003cstrong>Brew On Premises service\u003c/strong>, where they provide everything you need to brew your own beer. Just pick what style you’d like to make from the over 20 styles they offer, and make your beer at one of their kettles (all named for owner’s dogs). Come in a few weeks later for bottling (they even include custom labels) and leave with about six cases of beer. Diving Dog encourages people to bring friends, making it an ideal gift for a family outing or group of friends.\u003c/p>\n\u003cfigure id=\"attachment_90654\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/ButcherClass-019.jpg\">\u003cimg class=\"size-full wp-image-90654\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/ButcherClass-019.jpg\" alt=\"A class at The Local Butcher Shop in Berkeley. Photo: Monica Rocchino\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A class at The Local Butcher Shop in Berkeley. Photo: Monica Rocchino\u003c/figcaption>\u003c/figure>\n\u003ch3>Butchery Classes\u003c/h3>\n\u003cp>No one wants to see how the sausage gets made--except in the Bay Area, where there are \u003cstrong>butchery classes\u003c/strong> that teach about deconstructing various types of animals as well as catering to various skill levels. Choose from deer butchery at Berkeley’s \u003ca href=\"http://thelocalbutchershop.com/classes/\" target=\"_blank\">Local Butcher Shop\u003c/a>, the women’s only classes at the \u003ca href=\"http://www.fattedcalf.com/\" target=\"_blank\">Fatted Calf\u003c/a> in Napa or yes, sausage making at \u003ca href=\"http://www.avedanos.com/classes.html\" target=\"_blank\">Avedano’s\u003c/a> in San Francisco. The lucky person you gift with a butchery class will leave with meat, improved knife skills, and a newfound appreciation for their morning bacon.\u003c/p>\n\u003cfigure id=\"attachment_90652\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/edible_excursions.jpg\">\u003cimg class=\"size-full wp-image-90652\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/edible_excursions.jpg\" alt=\"An Edible Excursions tour in the Ferry Building. Photo: Mitch Maher\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An Edible Excursions tour in the Ferry Building. Photo: Mitch Maher\u003c/figcaption>\u003c/figure>\n\u003ch3>Food Tours\u003c/h3>\n\u003cp>Whichever side of the Bay you’re on, there’s a \u003cstrong>food tour\u003c/strong> to fit you (and your giftee’s) tastes. Amateur mixologist? \u003ca href=\"http://avitaltours.com/tour/union-square-cocktail-tour/\" target=\"_blank\">The Craft Cocktail Tour\u003c/a> from Avital Tours will give them a tour of Union Square via its various bars. Dumpling fanatic? \u003ca href=\"http://www.savoroaklandfoodtours.com/tours/chinatown-food-tasting-cultural-walking-tour/\" target=\"_blank\">Savor Oakland's Chinatown tour\u003c/a> will introduce them to them to the neighborhood’s dizzying range of foods. Parents coming into town from the Midwest? \u003ca href=\"http://www.edibleexcursions.net/book_your_tour.php\" target=\"_blank\">Edible Excursions\u003c/a> will feed them Acme sourdough and Slanted Door spring rolls, then put them on the ferry for a tour of Alcatraz. All tours include plentiful samples, a history lesson on the neighborhood and enough walking to break up the gluttony at least a little.\u003c/p>\n\u003cfigure id=\"attachment_90669\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/salt_bag-2.jpg\">\u003cimg class=\"size-full wp-image-90669\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/salt_bag-2.jpg\" alt=\"Omnivore Salt. Photo: Laurie Frankel\" width=\"1000\" height=\"1250\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Omnivore Salt. Photo: Laurie Frankel\u003c/figcaption>\u003c/figure>\n\u003ch3>Artisanal Salt\u003c/h3>\n\u003cp>You can’t beat the endorsements for \u003cstrong>Angelo Garro’s salt\u003c/strong>. Alice Waters never travels without it. Michael Pollan declares that it “improves whatever it touches.\" And that \u003ca href=\"https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=4&cad=rja&uact=8&ved=0CEIQtwIwAw&url=http%3A%2F%2Fwww.youtube.com%2Fwatch%3Fv%3Dr3IdD4hOcTs&ei=OomGVPqgBoioogSOqoG4Bw&usg=AFQjCNHc6dyJY8Vnvt_cXfMi2Y4TAna4ug&sig2=b2fO4QvuFofrmjgLvRMBrA&bvm=bv.81449611,d.cGU\" target=\"_blank\">delightful Kickstarter video\u003c/a> that helped bring the salt into production? Directed by Werner Herzog. The SF blacksmith-based \u003ca href=\"http://www.omnivoresalt.com/\" target=\"_blank\">Omnivore Salt\u003c/a>--made from Northern California sea salt, flecked with fennel, chili and a secret blend merely listed as “organic spices--off a recipe from his Sicilian grandmother, and it works equally as well on roasted vegetables as it does on meats. Bonus: the mini bag is the perfect stocking stuffer size.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90653,90661\"]\u003c/p>\n\u003ch3>Cheesemaking Classes\u003c/h3>\n\u003cp>If you want to impress the Brie lover in your life, you’ve got options, depending on their level of cheese obsessiveness. Are they more of a casual fan? Send them to the \u003ca href=\"http://thecheeseschool.com/collections/classes\" target=\"_blank\">Cheese School Of San Francisco\u003c/a> for a \u003cstrong>Cheese and Beer pairing class\u003c/strong>. For the full-fledged cheese obsessed, gift them entry to one of the school’s \u003cstrong>one day cheesemaking intensives\u003c/strong>, where they’ll make fromage blanc, crème fraîche and feta. In the East Bay, the \u003ca href=\"http://www.iuhoakland.com\" target=\"_blank\">Institute of Urban Homesteading\u003c/a> offers classes on making everything from Brie to burrata. And for those you really love, nothing compares to a cheese wheel cake, a towering stack of cheeses, available in themes like “The Californian” and “The International.”\u003c/p>\n\u003cfigure id=\"attachment_90660\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rue_du_the.jpg\">\u003cimg class=\"size-full wp-image-90660\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rue_du_the.jpg\" alt=\"Make a custom tea blend at Rue Du Thé in Burlingame. Photo: Leland Tea\" width=\"960\" height=\"720\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Make a custom tea blend at Rue Du Thé in Burlingame. Photo: Leland Tea\u003c/figcaption>\u003c/figure>\n\u003ch3>Custom-Blended Teas\u003c/h3>\n\u003cp>\u003ca href=\"http://www.lelandtea.com/\" target=\"_blank\">Leland Tea\u003c/a> offers a sprawling range of teas, from the traditional (Sencha, Darjeeling) to their custom blends (Like “Shake Your Shimmy,” a blend of oolong, yerba mate and melon blossom). But for the truly hard-to-please tea lover on your list, they offer the chance to make a \u003cstrong>custom blend\u003c/strong>. You choose from a wide variety of base teas, then choose what flavors and teas to add in to your blend. They’ll even print labels with a personalized message. If you can’t make it to their charming Burlingame store, where you can enjoy a traditional tea service, complete with scones and Devon cream, you can also create your \u003ca href=\"http://www.lelandtea.com/product-p/customtea.htm\" target=\"_blank\">custom blend online\u003c/a>.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90655,90656\"]\u003c/p>\n\u003ch3>Local Chocolate\u003c/h3>\n\u003cp>Prewrapped boxes of truffle assortments are ideal for any number of last minute gift-giving crises. Baby sitter present? Teacher present? Office gift swap? Everyone’s happy to receive a box of chocolate, but San Francisco’s Charles Chocolate found a way to make their \u003ca href=\"http://www.charleschocolates.com/collections/edible-box\" target=\"_blank\">Christmas and Hanukkah gift boxes\u003c/a> even better: the box is edible. The \u003cstrong>bittersweet chocolate boxes\u003c/strong> are filled with an assortment of Charles’ truffles (flavors include a Poire Williams Caramel and Bittersweet Peanut Butterflies) and topped with a white or dark chocolate lid with the holiday decorations of your choosing.\u003c/p>\n\u003cp>If you’re traveling somewhere cold this holiday season, give your loved ones the gift of summer in December with the \u003cstrong>S'mores Kit\u003c/strong> from \u003ca href=\"http://www.recchiuti.com/109.html?area=01;id=3xS9Spdv\" target=\"_blank\">Recchiuti Confections\u003c/a>. The San Francisco chocolatier's kit contains four s'mores worth of bittersweet chocolate, graham crackers and vanilla bean marshmallows to toast around the stove or fireplace.\u003c/p>\n\u003cfigure id=\"attachment_90647\" class=\"wp-caption aligncenter\" style=\"max-width: 450px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Pumpkin-2.jpg\">\u003cimg class=\"size-full wp-image-90647\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Pumpkin-2.jpg\" alt=\"One of the seasonal pickles from The Cultured Pickle Shop. Photo: Kevin Farley\" width=\"450\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of the seasonal pickles from The Cultured Pickle Shop. Photo: Kevin Farley\u003c/figcaption>\u003c/figure>\n\u003ch3>Artisanal Pickles\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Forget the dill: the \u003cstrong>seasonal offerings from \u003ca href=\"http://www.culturedpickleshop.com/seasonal.html\" target=\"_blank\">the Cultured Pickle Shop\u003c/a> in Berkeley\u003c/strong> will make you reconsider the humble pickle. Made from local produce and available in a wide range of combinations (everything from Butternut Squash & Maitake Mushroom Kim Chee to Red Daikon with Turmeric, Cardamom, & Fenugreek), they elevate everything from salads to sandwiches and make the perfect hostess gift. In San Francisco, \u003ca href=\"http://www.mcvickerpickles.com/\" target=\"_blank\">McVicker Pickles\u003c/a> sells a variety of mustards, bacon jam and a \u003ca href=\"http://www.mcvickerpickles.com/#!shop/cwvn\" target=\"_blank\">\u003cstrong>“Bloody Buddies” mix\u003c/strong>\u003c/a> of pickled carrots, cauliflower, Brussels sprouts and cocktail onions, an ideal gift perfect for your favorite day drinker.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sure, you could give rely on the traditional holiday staples--gift cards for the kids, candles for the host, wine for the friends--this season. Or you could give them one of the delicious gifts on this list, which boast the dual benefits of being mostly consumable gifts (so your giftee isn’t stuck with something that will gather dust in the closet) and locally made (so you can feel good about avoiding the dual behemoths of Target and Amazon).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Bread Baking Books by Local Bay Area Bakers\u003c/h3>\n\u003cp>The only thing better than giving someone a loaf of crusty, chewy San Francisco sourdough? Giving them the tools to make it in their kitchen at home. You’ve got options--take your pick from Tartine’s \u003ca href=\"http://www.tartinebread.com/\" target=\"_blank\">definitive first book \u003c/a>(or recent book about \u003ca href=\"http://www.chroniclebooks.com/titles/tartine-book-no-3.html\" target=\"_blank\">whole grain baking\u003c/a>); Josey Baker’s cheery, \u003ca href=\"http://joseybakerbread.wordpress.com/book/\" target=\"_blank\">beginner-friendly guide\u003c/a>; or the recently released, Thomas Keller-blessed, \u003cstrong>bread baking book\u003c/strong> from Petaluma’s \u003ca href=\"http://www.dellafattoria.com/\" target=\"_blank\">Della Fattoria\u003c/a> (Which yes, does include the recipe for their sublime Meyer lemon and rosemary bread). Paired with a loaf from the respective bakery, it's an ideal nudge for anyone looking to break into bread making.\u003c/p>\n\u003cfigure id=\"attachment_90662\" class=\"wp-caption aligncenter\" style=\"max-width: 675px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/38bc158ddbc60de12377d2266c51a5ff.jpg\">\u003cimg class=\"size-full wp-image-90662\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/38bc158ddbc60de12377d2266c51a5ff.jpg\" alt=\"An example of the custom cookies from Parker's Crazy Cookies. Photo: Parker's Crazy Cookies LLC\" width=\"675\" height=\"480\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An example of the custom cookies from Parker's Crazy Cookies. Photo: Parker's Crazy Cookies LLC\u003c/figcaption>\u003c/figure>\n\u003ch3>Custom Cookies\u003c/h3>\n\u003cp>A Choose Your Own Holiday Adventure: you stand in front of your giftee, with a plate stacked high of cookies. They beam at you, look closer at the cookies and discover that the cookies look like them, from their round glasses to the shape of their nose to their penchant for Hawaiian shirts. Do they run away, unsettled by the prospect of eating a cartoon cookie version of themselves? Go on to the next gift.\u003c/p>\n\u003cp>If they're flattered by seeing their face commemorated in cookie form, \u003ca href=\"http://www.parkerscrazycookies.com/customcookies.html\" target=\"_blank\">Parker’s Crazy Cookies in Hayward \u003c/a>will make \u003cstrong>custom cookies\u003c/strong> from any photo of a person/pet/logo. You send in photos of your beloved and select from their 21 different body types (Is your giftee a “Wine Lover” or more of a “Gone Fishin’”?) and then their artists do a preliminary sketch. Each order includes three revision of their sketch, allowing you to subtract some wrinkles or add their signature dimple before they're immortalized in animal cracker form.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For something a little farther from the uncanny valley, head to Oakland’s Chinatown, where you can get \u003cstrong>custom fortune cookie\u003c/strong> from \u003ca href=\"https://www.personalized-fortune-cookies.com/\" target=\"_blank\">Tom’s Bakery Fortune Cookies\u003c/a>. They offer a variety of flavors, including chocolate, sesame and coconut, with the option to create up to three custom fortunes per order.\u003c/p>\n\u003cfigure id=\"attachment_90648\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/dog-photos-above-kettles-resize-1500x807.jpg\">\u003cimg class=\"size-full wp-image-90648\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/dog-photos-above-kettles-resize-1500x807.jpg\" alt=\"Brewing kettles at Diving Dog. Photo: Collin West\" width=\"1000\" height=\"538\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brewing kettles at Diving Dog. Photo: Collin West\u003c/figcaption>\u003c/figure>\n\u003ch3>Beer Making\u003c/h3>\n\u003cp>For the friend who’s interested in beer making, but who isn’t sure about investing in homebrew equipment just yet, take them to Oakland’s \u003ca href=\"http://www.divingdogbrew.com/\" target=\"_blank\">Diving Dog Brewhouse\u003c/a>. The new beer pub offers a \u003cstrong>Brew On Premises service\u003c/strong>, where they provide everything you need to brew your own beer. Just pick what style you’d like to make from the over 20 styles they offer, and make your beer at one of their kettles (all named for owner’s dogs). Come in a few weeks later for bottling (they even include custom labels) and leave with about six cases of beer. Diving Dog encourages people to bring friends, making it an ideal gift for a family outing or group of friends.\u003c/p>\n\u003cfigure id=\"attachment_90654\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/ButcherClass-019.jpg\">\u003cimg class=\"size-full wp-image-90654\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/ButcherClass-019.jpg\" alt=\"A class at The Local Butcher Shop in Berkeley. Photo: Monica Rocchino\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A class at The Local Butcher Shop in Berkeley. Photo: Monica Rocchino\u003c/figcaption>\u003c/figure>\n\u003ch3>Butchery Classes\u003c/h3>\n\u003cp>No one wants to see how the sausage gets made--except in the Bay Area, where there are \u003cstrong>butchery classes\u003c/strong> that teach about deconstructing various types of animals as well as catering to various skill levels. Choose from deer butchery at Berkeley’s \u003ca href=\"http://thelocalbutchershop.com/classes/\" target=\"_blank\">Local Butcher Shop\u003c/a>, the women’s only classes at the \u003ca href=\"http://www.fattedcalf.com/\" target=\"_blank\">Fatted Calf\u003c/a> in Napa or yes, sausage making at \u003ca href=\"http://www.avedanos.com/classes.html\" target=\"_blank\">Avedano’s\u003c/a> in San Francisco. The lucky person you gift with a butchery class will leave with meat, improved knife skills, and a newfound appreciation for their morning bacon.\u003c/p>\n\u003cfigure id=\"attachment_90652\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/edible_excursions.jpg\">\u003cimg class=\"size-full wp-image-90652\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/edible_excursions.jpg\" alt=\"An Edible Excursions tour in the Ferry Building. Photo: Mitch Maher\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An Edible Excursions tour in the Ferry Building. Photo: Mitch Maher\u003c/figcaption>\u003c/figure>\n\u003ch3>Food Tours\u003c/h3>\n\u003cp>Whichever side of the Bay you’re on, there’s a \u003cstrong>food tour\u003c/strong> to fit you (and your giftee’s) tastes. Amateur mixologist? \u003ca href=\"http://avitaltours.com/tour/union-square-cocktail-tour/\" target=\"_blank\">The Craft Cocktail Tour\u003c/a> from Avital Tours will give them a tour of Union Square via its various bars. Dumpling fanatic? \u003ca href=\"http://www.savoroaklandfoodtours.com/tours/chinatown-food-tasting-cultural-walking-tour/\" target=\"_blank\">Savor Oakland's Chinatown tour\u003c/a> will introduce them to them to the neighborhood’s dizzying range of foods. Parents coming into town from the Midwest? \u003ca href=\"http://www.edibleexcursions.net/book_your_tour.php\" target=\"_blank\">Edible Excursions\u003c/a> will feed them Acme sourdough and Slanted Door spring rolls, then put them on the ferry for a tour of Alcatraz. All tours include plentiful samples, a history lesson on the neighborhood and enough walking to break up the gluttony at least a little.\u003c/p>\n\u003cfigure id=\"attachment_90669\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/salt_bag-2.jpg\">\u003cimg class=\"size-full wp-image-90669\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/salt_bag-2.jpg\" alt=\"Omnivore Salt. Photo: Laurie Frankel\" width=\"1000\" height=\"1250\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Omnivore Salt. Photo: Laurie Frankel\u003c/figcaption>\u003c/figure>\n\u003ch3>Artisanal Salt\u003c/h3>\n\u003cp>You can’t beat the endorsements for \u003cstrong>Angelo Garro’s salt\u003c/strong>. Alice Waters never travels without it. Michael Pollan declares that it “improves whatever it touches.\" And that \u003ca href=\"https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=4&cad=rja&uact=8&ved=0CEIQtwIwAw&url=http%3A%2F%2Fwww.youtube.com%2Fwatch%3Fv%3Dr3IdD4hOcTs&ei=OomGVPqgBoioogSOqoG4Bw&usg=AFQjCNHc6dyJY8Vnvt_cXfMi2Y4TAna4ug&sig2=b2fO4QvuFofrmjgLvRMBrA&bvm=bv.81449611,d.cGU\" target=\"_blank\">delightful Kickstarter video\u003c/a> that helped bring the salt into production? Directed by Werner Herzog. The SF blacksmith-based \u003ca href=\"http://www.omnivoresalt.com/\" target=\"_blank\">Omnivore Salt\u003c/a>--made from Northern California sea salt, flecked with fennel, chili and a secret blend merely listed as “organic spices--off a recipe from his Sicilian grandmother, and it works equally as well on roasted vegetables as it does on meats. Bonus: the mini bag is the perfect stocking stuffer size.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Cheesemaking Classes\u003c/h3>\n\u003cp>If you want to impress the Brie lover in your life, you’ve got options, depending on their level of cheese obsessiveness. Are they more of a casual fan? Send them to the \u003ca href=\"http://thecheeseschool.com/collections/classes\" target=\"_blank\">Cheese School Of San Francisco\u003c/a> for a \u003cstrong>Cheese and Beer pairing class\u003c/strong>. For the full-fledged cheese obsessed, gift them entry to one of the school’s \u003cstrong>one day cheesemaking intensives\u003c/strong>, where they’ll make fromage blanc, crème fraîche and feta. In the East Bay, the \u003ca href=\"http://www.iuhoakland.com\" target=\"_blank\">Institute of Urban Homesteading\u003c/a> offers classes on making everything from Brie to burrata. And for those you really love, nothing compares to a cheese wheel cake, a towering stack of cheeses, available in themes like “The Californian” and “The International.”\u003c/p>\n\u003cfigure id=\"attachment_90660\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rue_du_the.jpg\">\u003cimg class=\"size-full wp-image-90660\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rue_du_the.jpg\" alt=\"Make a custom tea blend at Rue Du Thé in Burlingame. Photo: Leland Tea\" width=\"960\" height=\"720\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Make a custom tea blend at Rue Du Thé in Burlingame. Photo: Leland Tea\u003c/figcaption>\u003c/figure>\n\u003ch3>Custom-Blended Teas\u003c/h3>\n\u003cp>\u003ca href=\"http://www.lelandtea.com/\" target=\"_blank\">Leland Tea\u003c/a> offers a sprawling range of teas, from the traditional (Sencha, Darjeeling) to their custom blends (Like “Shake Your Shimmy,” a blend of oolong, yerba mate and melon blossom). But for the truly hard-to-please tea lover on your list, they offer the chance to make a \u003cstrong>custom blend\u003c/strong>. You choose from a wide variety of base teas, then choose what flavors and teas to add in to your blend. They’ll even print labels with a personalized message. If you can’t make it to their charming Burlingame store, where you can enjoy a traditional tea service, complete with scones and Devon cream, you can also create your \u003ca href=\"http://www.lelandtea.com/product-p/customtea.htm\" target=\"_blank\">custom blend online\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Local Chocolate\u003c/h3>\n\u003cp>Prewrapped boxes of truffle assortments are ideal for any number of last minute gift-giving crises. Baby sitter present? Teacher present? Office gift swap? Everyone’s happy to receive a box of chocolate, but San Francisco’s Charles Chocolate found a way to make their \u003ca href=\"http://www.charleschocolates.com/collections/edible-box\" target=\"_blank\">Christmas and Hanukkah gift boxes\u003c/a> even better: the box is edible. The \u003cstrong>bittersweet chocolate boxes\u003c/strong> are filled with an assortment of Charles’ truffles (flavors include a Poire Williams Caramel and Bittersweet Peanut Butterflies) and topped with a white or dark chocolate lid with the holiday decorations of your choosing.\u003c/p>\n\u003cp>If you’re traveling somewhere cold this holiday season, give your loved ones the gift of summer in December with the \u003cstrong>S'mores Kit\u003c/strong> from \u003ca href=\"http://www.recchiuti.com/109.html?area=01;id=3xS9Spdv\" target=\"_blank\">Recchiuti Confections\u003c/a>. The San Francisco chocolatier's kit contains four s'mores worth of bittersweet chocolate, graham crackers and vanilla bean marshmallows to toast around the stove or fireplace.\u003c/p>\n\u003cfigure id=\"attachment_90647\" class=\"wp-caption aligncenter\" style=\"max-width: 450px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Pumpkin-2.jpg\">\u003cimg class=\"size-full wp-image-90647\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Pumpkin-2.jpg\" alt=\"One of the seasonal pickles from The Cultured Pickle Shop. Photo: Kevin Farley\" width=\"450\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of the seasonal pickles from The Cultured Pickle Shop. Photo: Kevin Farley\u003c/figcaption>\u003c/figure>\n\u003ch3>Artisanal Pickles\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Forget the dill: the \u003cstrong>seasonal offerings from \u003ca href=\"http://www.culturedpickleshop.com/seasonal.html\" target=\"_blank\">the Cultured Pickle Shop\u003c/a> in Berkeley\u003c/strong> will make you reconsider the humble pickle. Made from local produce and available in a wide range of combinations (everything from Butternut Squash & Maitake Mushroom Kim Chee to Red Daikon with Turmeric, Cardamom, & Fenugreek), they elevate everything from salads to sandwiches and make the perfect hostess gift. In San Francisco, \u003ca href=\"http://www.mcvickerpickles.com/\" target=\"_blank\">McVicker Pickles\u003c/a> sells a variety of mustards, bacon jam and a \u003ca href=\"http://www.mcvickerpickles.com/#!shop/cwvn\" target=\"_blank\">\u003cstrong>“Bloody Buddies” mix\u003c/strong>\u003c/a> of pickled carrots, cauliflower, Brussels sprouts and cocktail onions, an ideal gift perfect for your favorite day drinker.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Homemade Cultured Compound Butter is a Festive Addition to the Thanksgiving Table",
"title": "Homemade Cultured Compound Butter is a Festive Addition to the Thanksgiving Table",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_90348\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/butter-medley.jpg\">\u003cimg class=\"size-full wp-image-90348\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/butter-medley.jpg\" alt=\"Three variations of compound butter that will make great additions to the Thanksgiving table. Photos: Kate Williams\" width=\"1000\" height=\"224\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three variations of compound butter that will make great additions to the Thanksgiving table. Photos: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Homemade butter is shockingly easy to make, but the uncultured spread is only as good as the cream you're using. By culturing the cream before churning, you can add enormous depth of flavor to even the least fancy bottles of cream. It adds only a couple of extra days to the planning time and absolutely no extra work.\u003c/p>\n\u003cp>[contextly_sidebar id=\"4JXRTBxVUiWid9z3qMF8uwsT7wyGmDmx\"]\u003c/p>\n\u003cp>What is a little extra work is to take your butter up another notch by adding in chopped herbs and spices — even homemade pumpkin pie spice — for a festive addition to the Thanksgiving table. But this final step takes only a few minutes, and it is easy to add just about anything you’d like to the freshly churned butter.\u003c/p>\n\u003cp>Now I know I just said that you can use un-fancy cream to make homemade butter, but I still like to start with a good, robust cream. The only caveat to keep in mind when choosing the cream is that you want to pick a product that has been “pasteurized,” not “ultra-pasteurized.” Pasteurized dairy has only been heated up to 161 degrees, whereas ultra-pasteurized dairy gets blasted with 280 degrees of heat. Those extra degrees can make a huge difference when trying to culture the cream, so it’s worth it to look for the pasteurized label.\u003c/p>\n\u003cfigure id=\"attachment_90337\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/butter-ingredients.jpg\">\u003cimg class=\"size-full wp-image-90337\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/butter-ingredients.jpg\" alt=\"All you need to make cultured butter is cream, yogurt, and a bit of time. Photo: Kate Williams\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All you need to make cultured butter is cream, yogurt, and a bit of time. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Combine one quart of cream with about 1/3 cup of plain yogurt. Make sure you’re buying yogurt with live cultures (and nothing else) added. It’s these cultures that will give your butter its pleasant tang. Put the cream-yogurt mixture in a large glass canning jar and cover the top with a clean dish towel. Secure with a rubber band and place the jar in a warm-ish place for 1 to 2 days. Since the temperatures are (finally) dropping, you may need to let the cream sit for an extra 12 hours or so.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You’ll know the cream is ready to churn once it has thickened and takes on a tangy flavor. Depending on the cream and the yogurt you’ve used, the cream may be as thick as sour cream, or it may be runnier, like European-style yogurt. Either way, you’re looking for a subtle cultured tang. At that point, cover the jar with a lid and transfer it to the fridge for a few hours to chill. You can leave it in the fridge overnight if you’d like.\u003c/p>\n\u003cp>Once the cream is cold, transfer it to the bowl of a stand mixer fitted with a whisk attachment. (It is possible to make butter with a whisk or a hand mixer, but it will be far more work and you will likely splatter buttermilk all over your counter.) Drape a kitchen towel over the mixer to cover the space above the mixer bowl. Turn the mixer on high and let it run.\u003c/p>\n\u003cp>The mixer will take the cream through soft peaks:\u003c/p>\n\u003cfigure id=\"attachment_90342\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/soft-peaks-on-whisk.jpg\">\u003cimg class=\"size-full wp-image-90342\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/soft-peaks-on-whisk.jpg\" alt=\"Cultured cream whipped to soft peaks. Photo: Kate Williams\" width=\"1000\" height=\"659\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cultured cream whipped to soft peaks. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>And stiff peaks:\u003c/p>\n\u003cfigure id=\"attachment_90344\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/stiff-peaks-on-whisk.jpg\">\u003cimg class=\"size-full wp-image-90344\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/stiff-peaks-on-whisk.jpg\" alt=\"Cultured cream whipped to stiff peaks. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cultured cream whipped to stiff peaks. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Before the butterfat separates from the buttermilk. You’ll know the cream has separated when you hear the buttermilk splatter against the bowl and the towel starts to get wet. Turn the mixer off and take a look at the contents of the bowl. You should clearly see yellow butter clumped on the whisk and white buttermilk in the bowl, like this:\u003c/p>\n\u003cfigure id=\"attachment_90341\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/separated-butter-in-bowl.jpg\">\u003cimg class=\"size-full wp-image-90341\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/separated-butter-in-bowl.jpg\" alt=\"Cultured cream fully separated into butter and buttermilk. Photo: Kate Williams\" width=\"1000\" height=\"689\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cultured cream fully separated into butter and buttermilk. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>If the cream isn’t fully separated, let it run (re-cover the mixer with the towel) for another 30 seconds or so. Next, strain out the butter by pouring the butter and buttermilk through a fine mesh strainer lined with a clean kitchen towel or triple layer of cheesecloth. Place the strainer over a bowl to collect the buttermilk. It is delicious, and you should keep it for baking or drinking straight up. Once most of the visible buttermilk has drained off, gather the edges of the kitchen towel together and squeeze the butter to drain off more buttermilk.\u003c/p>\n\u003cfigure id=\"attachment_90345\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/straining-butter-1.jpg\">\u003cimg class=\"size-full wp-image-90345\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/straining-butter-1.jpg\" alt=\"Let the butter drain through a clean dish towel first. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Let the butter drain through a clean dish towel first. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_90343\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/squeezed-butter.jpg\">\u003cimg class=\"size-full wp-image-90343\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/squeezed-butter.jpg\" alt=\"Next, gather the edges of the towel, twist, and squeeze on the butter to release more buttermilk. Photo: Kate Williams\" width=\"1000\" height=\"643\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Next, gather the edges of the towel, twist, and squeeze on the butter to release more buttermilk. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The butter may now look completely dry, but there’s still another step to take to remove hidden buttermilk: washing. Transfer the butter to a large bowl and cover it with about a half a cup of super cold ice water. Reach into the bowl and gently knead and fold the butter. You’ll see the water turn cloudy — that’s the buttermilk. Pour off the cloudy water and repeat the washing process until the water stays clear. Continue to knead the butter (without water) to expel any drops of water remaining.\u003c/p>\n\u003cfigure id=\"attachment_90346\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/washing-butter.jpg\">\u003cimg class=\"size-full wp-image-90346\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/washing-butter.jpg\" alt=\"Knead the butter in cold water to expel even more buttermilk. Photo: Kate Williams\" width=\"1000\" height=\"648\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Knead the butter in cold water to expel even more buttermilk. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now you’ve got butter! You can keep it totally plain, add a little salt, or go crazy with different flavorings. Flavored butter is also known as “compound” butter.\u003c/p>\n\u003cp>I’ve provided three variations on compound butter that will all make great additions to the Thanksgiving table. Each is scaled to be made with 4 tablespoons of butter, or 2 ounces if you’re using a scale to measure. You can make all three with this batch of butter, and still have some plain leftover for everyday use.\u003c/p>\n\u003cp>Chili-honey butter adds surprising heat to sautéed vegetables.\u003c/p>\n\u003cfigure id=\"attachment_90339\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/honey-chili-final.jpg\">\u003cimg class=\"size-full wp-image-90339\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/honey-chili-final.jpg\" alt=\"Homemade cultured butter with honey and chiles. Photo: Kate Williams\" width=\"1000\" height=\"690\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade cultured butter with honey and chiles. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Maple-spice butter will satisfy all of the pumpkin pie spice lovers at the table.\u003c/p>\n\u003cfigure id=\"attachment_90340\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/maple-spice-final.jpg\">\u003cimg class=\"size-full wp-image-90340\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/maple-spice-final.jpg\" alt=\"Maple-spice butter. Photo: Kate Williams\" width=\"1000\" height=\"672\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maple-spice butter. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Savory garlic-herb butter is as fantastic smeared on a dinner roll as it is stuffed underneath turkey skin.\u003c/p>\n\u003cfigure id=\"attachment_90338\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/herb-garlic-final-2.jpg\">\u003cimg class=\"size-full wp-image-90338\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/herb-garlic-final-2.jpg\" alt=\"Garlic-herb butter. Photo: Kate Williams\" width=\"1000\" height=\"725\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic-herb butter. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Cultured Compound Butter\u003c/h3>\n\u003cp>\u003cem>Makes 10-12 ounces of butter and 2 cups of buttermilk\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Each add-in is scaled for 2 ounces (4 tablespoon) of butter. If you would like to make more of any flavor, increase the amount of butter used appropriately.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cstrong>Butter\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 quart pasteurized heavy whipping cream (not ultra-pasteurized)\u003c/li>\n\u003cli>1/3 cup plain yogurt with active cultures\u003c/li>\n\u003cli>3/4 teaspoon flaky sea salt, optional (if not making compound butter)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Add-ins\u003c/strong>\u003cbr>\n\u003cstrong>Chili-Honey\u003c/strong>\u003c/p>\n\u003cul>(for 2 ounces of butter)\n\u003cli>1 teaspoon honey\u003c/li>\n\u003cli>1/2 teaspoon crushed red pepper flakes\u003c/li>\n\u003cli>1/2 teaspoon lemon zest\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Maple-Spice\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>(for 2 ounces of butter)\n\u003cli>1 teaspoon maple syrup\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>1/2 teaspoon cinnamon\u003c/li>\n\u003cli>1/4 teaspoon ground ginger\u003c/li>\n\u003cli>1/8 teaspoon ground nutmeg\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>1/8 teaspoon ground cloves\u003cbr>\n1/8 teaspoon allspice\u003c/p>\n\u003cp>\u003cstrong>Garlic-Herb\u003c/strong>\u003c/p>\n\u003cul>(for 2 ounces of butter)\n\u003cli>1 clove garlic, minced\u003c/li>\n\u003cli>1 teaspoon chopped fresh parsley\u003c/li>\n\u003cli>1 teaspoon chopped fresh sage\u003c/li>\n\u003cli>1 teaspoon chopped fresh rosemary\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Combine the cream and yogurt in large glass jar and stir to combine. Cover the jar with a clean kitchen towel and place jar in a warm area until the cream has thickened and become tangy, 24 to 48 hours.\u003c/li>\n\u003cli>Once the cream has thickened, remove the kitchen towel, cover container with lid, and refrigerate overnight.\u003c/li>\n\u003cli>To make the butter: Pour the chilled cultured cream into the bowl of a stand mixer fitted with whisk attachment. Drape a kitchen towel over the mixer to prevent splatter. Whip the cream on high until it separates into buttermilk and clumps of small, yellow beads of butter. This will take anywhere from 2 to 5 minutes.\u003c/li>\n\u003cli>Strain the butter through a clean kitchen towel-lined strainer. Gather the edges of the towel and twist to squeeze out more buttermilk from the butter. Transfer the butter to a clean large bowl and reserve the buttermilk for another use.\u003c/li>\n\u003cli>Prepare about 4 cups of ice water in a large measuring cup. Pour about 1/2 cup of ice water over the butter. With the butter resting in the water, gently fold and knead butter to expel remaining buttermilk. Discard the milky liquid and repeat washing and kneading process until the water is clear. This should take 4 to 6 washes.\u003c/li>\n\u003cli>After the final wash, discard any remaining water and continue to knead and fold the butter to squeeze out any remaining liquid. Discard any liquid remaining in the bowl.\u003c/li>\n\u003cli>To flavor the butter, measure out 2 ounces (4 tablespoons of butter) into a medium bowl. Choose your desired add-ins, and add them to the bowl with the butter. Use a fork to thoroughly whisk add-ins into the butter. Place in a small airtight container and refrigerate.\u003c/li>\n\u003cli>If you’d like to make plain salted butter, add flaky sea salt to washed butter. Season with additional salt to taste. Place in a small airtight container or roll into a log shape and wrap in parchment paper. Refrigerate for up to 1 month.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Homemade butter is shockingly easy to make, but the uncultured spread is only as good as the cream you're using. By culturing the cream before churning, you can add enormous depth of flavor to even the least fancy bottles of cream. Kate Williams will show you how.",
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"description": "Homemade butter is shockingly easy to make, but the uncultured spread is only as good as the cream you're using. By culturing the cream before churning, you can add enormous depth of flavor to even the least fancy bottles of cream. Kate Williams will show you how.",
"title": "Homemade Cultured Compound Butter is a Festive Addition to the Thanksgiving Table | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_90348\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/butter-medley.jpg\">\u003cimg class=\"size-full wp-image-90348\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/butter-medley.jpg\" alt=\"Three variations of compound butter that will make great additions to the Thanksgiving table. Photos: Kate Williams\" width=\"1000\" height=\"224\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three variations of compound butter that will make great additions to the Thanksgiving table. Photos: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Homemade butter is shockingly easy to make, but the uncultured spread is only as good as the cream you're using. By culturing the cream before churning, you can add enormous depth of flavor to even the least fancy bottles of cream. It adds only a couple of extra days to the planning time and absolutely no extra work.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>What is a little extra work is to take your butter up another notch by adding in chopped herbs and spices — even homemade pumpkin pie spice — for a festive addition to the Thanksgiving table. But this final step takes only a few minutes, and it is easy to add just about anything you’d like to the freshly churned butter.\u003c/p>\n\u003cp>Now I know I just said that you can use un-fancy cream to make homemade butter, but I still like to start with a good, robust cream. The only caveat to keep in mind when choosing the cream is that you want to pick a product that has been “pasteurized,” not “ultra-pasteurized.” Pasteurized dairy has only been heated up to 161 degrees, whereas ultra-pasteurized dairy gets blasted with 280 degrees of heat. Those extra degrees can make a huge difference when trying to culture the cream, so it’s worth it to look for the pasteurized label.\u003c/p>\n\u003cfigure id=\"attachment_90337\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/butter-ingredients.jpg\">\u003cimg class=\"size-full wp-image-90337\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/butter-ingredients.jpg\" alt=\"All you need to make cultured butter is cream, yogurt, and a bit of time. Photo: Kate Williams\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All you need to make cultured butter is cream, yogurt, and a bit of time. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Combine one quart of cream with about 1/3 cup of plain yogurt. Make sure you’re buying yogurt with live cultures (and nothing else) added. It’s these cultures that will give your butter its pleasant tang. Put the cream-yogurt mixture in a large glass canning jar and cover the top with a clean dish towel. Secure with a rubber band and place the jar in a warm-ish place for 1 to 2 days. Since the temperatures are (finally) dropping, you may need to let the cream sit for an extra 12 hours or so.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You’ll know the cream is ready to churn once it has thickened and takes on a tangy flavor. Depending on the cream and the yogurt you’ve used, the cream may be as thick as sour cream, or it may be runnier, like European-style yogurt. Either way, you’re looking for a subtle cultured tang. At that point, cover the jar with a lid and transfer it to the fridge for a few hours to chill. You can leave it in the fridge overnight if you’d like.\u003c/p>\n\u003cp>Once the cream is cold, transfer it to the bowl of a stand mixer fitted with a whisk attachment. (It is possible to make butter with a whisk or a hand mixer, but it will be far more work and you will likely splatter buttermilk all over your counter.) Drape a kitchen towel over the mixer to cover the space above the mixer bowl. Turn the mixer on high and let it run.\u003c/p>\n\u003cp>The mixer will take the cream through soft peaks:\u003c/p>\n\u003cfigure id=\"attachment_90342\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/soft-peaks-on-whisk.jpg\">\u003cimg class=\"size-full wp-image-90342\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/soft-peaks-on-whisk.jpg\" alt=\"Cultured cream whipped to soft peaks. Photo: Kate Williams\" width=\"1000\" height=\"659\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cultured cream whipped to soft peaks. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>And stiff peaks:\u003c/p>\n\u003cfigure id=\"attachment_90344\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/stiff-peaks-on-whisk.jpg\">\u003cimg class=\"size-full wp-image-90344\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/stiff-peaks-on-whisk.jpg\" alt=\"Cultured cream whipped to stiff peaks. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cultured cream whipped to stiff peaks. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Before the butterfat separates from the buttermilk. You’ll know the cream has separated when you hear the buttermilk splatter against the bowl and the towel starts to get wet. Turn the mixer off and take a look at the contents of the bowl. You should clearly see yellow butter clumped on the whisk and white buttermilk in the bowl, like this:\u003c/p>\n\u003cfigure id=\"attachment_90341\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/separated-butter-in-bowl.jpg\">\u003cimg class=\"size-full wp-image-90341\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/separated-butter-in-bowl.jpg\" alt=\"Cultured cream fully separated into butter and buttermilk. Photo: Kate Williams\" width=\"1000\" height=\"689\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cultured cream fully separated into butter and buttermilk. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>If the cream isn’t fully separated, let it run (re-cover the mixer with the towel) for another 30 seconds or so. Next, strain out the butter by pouring the butter and buttermilk through a fine mesh strainer lined with a clean kitchen towel or triple layer of cheesecloth. Place the strainer over a bowl to collect the buttermilk. It is delicious, and you should keep it for baking or drinking straight up. Once most of the visible buttermilk has drained off, gather the edges of the kitchen towel together and squeeze the butter to drain off more buttermilk.\u003c/p>\n\u003cfigure id=\"attachment_90345\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/straining-butter-1.jpg\">\u003cimg class=\"size-full wp-image-90345\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/straining-butter-1.jpg\" alt=\"Let the butter drain through a clean dish towel first. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Let the butter drain through a clean dish towel first. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_90343\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/squeezed-butter.jpg\">\u003cimg class=\"size-full wp-image-90343\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/squeezed-butter.jpg\" alt=\"Next, gather the edges of the towel, twist, and squeeze on the butter to release more buttermilk. Photo: Kate Williams\" width=\"1000\" height=\"643\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Next, gather the edges of the towel, twist, and squeeze on the butter to release more buttermilk. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The butter may now look completely dry, but there’s still another step to take to remove hidden buttermilk: washing. Transfer the butter to a large bowl and cover it with about a half a cup of super cold ice water. Reach into the bowl and gently knead and fold the butter. You’ll see the water turn cloudy — that’s the buttermilk. Pour off the cloudy water and repeat the washing process until the water stays clear. Continue to knead the butter (without water) to expel any drops of water remaining.\u003c/p>\n\u003cfigure id=\"attachment_90346\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/washing-butter.jpg\">\u003cimg class=\"size-full wp-image-90346\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/washing-butter.jpg\" alt=\"Knead the butter in cold water to expel even more buttermilk. Photo: Kate Williams\" width=\"1000\" height=\"648\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Knead the butter in cold water to expel even more buttermilk. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now you’ve got butter! You can keep it totally plain, add a little salt, or go crazy with different flavorings. Flavored butter is also known as “compound” butter.\u003c/p>\n\u003cp>I’ve provided three variations on compound butter that will all make great additions to the Thanksgiving table. Each is scaled to be made with 4 tablespoons of butter, or 2 ounces if you’re using a scale to measure. You can make all three with this batch of butter, and still have some plain leftover for everyday use.\u003c/p>\n\u003cp>Chili-honey butter adds surprising heat to sautéed vegetables.\u003c/p>\n\u003cfigure id=\"attachment_90339\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/honey-chili-final.jpg\">\u003cimg class=\"size-full wp-image-90339\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/honey-chili-final.jpg\" alt=\"Homemade cultured butter with honey and chiles. Photo: Kate Williams\" width=\"1000\" height=\"690\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade cultured butter with honey and chiles. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Maple-spice butter will satisfy all of the pumpkin pie spice lovers at the table.\u003c/p>\n\u003cfigure id=\"attachment_90340\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/maple-spice-final.jpg\">\u003cimg class=\"size-full wp-image-90340\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/maple-spice-final.jpg\" alt=\"Maple-spice butter. Photo: Kate Williams\" width=\"1000\" height=\"672\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maple-spice butter. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Savory garlic-herb butter is as fantastic smeared on a dinner roll as it is stuffed underneath turkey skin.\u003c/p>\n\u003cfigure id=\"attachment_90338\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/herb-garlic-final-2.jpg\">\u003cimg class=\"size-full wp-image-90338\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/herb-garlic-final-2.jpg\" alt=\"Garlic-herb butter. Photo: Kate Williams\" width=\"1000\" height=\"725\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic-herb butter. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Cultured Compound Butter\u003c/h3>\n\u003cp>\u003cem>Makes 10-12 ounces of butter and 2 cups of buttermilk\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Each add-in is scaled for 2 ounces (4 tablespoon) of butter. If you would like to make more of any flavor, increase the amount of butter used appropriately.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cstrong>Butter\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 quart pasteurized heavy whipping cream (not ultra-pasteurized)\u003c/li>\n\u003cli>1/3 cup plain yogurt with active cultures\u003c/li>\n\u003cli>3/4 teaspoon flaky sea salt, optional (if not making compound butter)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Add-ins\u003c/strong>\u003cbr>\n\u003cstrong>Chili-Honey\u003c/strong>\u003c/p>\n\u003cul>(for 2 ounces of butter)\n\u003cli>1 teaspoon honey\u003c/li>\n\u003cli>1/2 teaspoon crushed red pepper flakes\u003c/li>\n\u003cli>1/2 teaspoon lemon zest\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Maple-Spice\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>(for 2 ounces of butter)\n\u003cli>1 teaspoon maple syrup\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>1/2 teaspoon cinnamon\u003c/li>\n\u003cli>1/4 teaspoon ground ginger\u003c/li>\n\u003cli>1/8 teaspoon ground nutmeg\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>1/8 teaspoon ground cloves\u003cbr>\n1/8 teaspoon allspice\u003c/p>\n\u003cp>\u003cstrong>Garlic-Herb\u003c/strong>\u003c/p>\n\u003cul>(for 2 ounces of butter)\n\u003cli>1 clove garlic, minced\u003c/li>\n\u003cli>1 teaspoon chopped fresh parsley\u003c/li>\n\u003cli>1 teaspoon chopped fresh sage\u003c/li>\n\u003cli>1 teaspoon chopped fresh rosemary\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Combine the cream and yogurt in large glass jar and stir to combine. Cover the jar with a clean kitchen towel and place jar in a warm area until the cream has thickened and become tangy, 24 to 48 hours.\u003c/li>\n\u003cli>Once the cream has thickened, remove the kitchen towel, cover container with lid, and refrigerate overnight.\u003c/li>\n\u003cli>To make the butter: Pour the chilled cultured cream into the bowl of a stand mixer fitted with whisk attachment. Drape a kitchen towel over the mixer to prevent splatter. Whip the cream on high until it separates into buttermilk and clumps of small, yellow beads of butter. This will take anywhere from 2 to 5 minutes.\u003c/li>\n\u003cli>Strain the butter through a clean kitchen towel-lined strainer. Gather the edges of the towel and twist to squeeze out more buttermilk from the butter. Transfer the butter to a clean large bowl and reserve the buttermilk for another use.\u003c/li>\n\u003cli>Prepare about 4 cups of ice water in a large measuring cup. Pour about 1/2 cup of ice water over the butter. With the butter resting in the water, gently fold and knead butter to expel remaining buttermilk. Discard the milky liquid and repeat washing and kneading process until the water is clear. This should take 4 to 6 washes.\u003c/li>\n\u003cli>After the final wash, discard any remaining water and continue to knead and fold the butter to squeeze out any remaining liquid. Discard any liquid remaining in the bowl.\u003c/li>\n\u003cli>To flavor the butter, measure out 2 ounces (4 tablespoons of butter) into a medium bowl. Choose your desired add-ins, and add them to the bowl with the butter. Use a fork to thoroughly whisk add-ins into the butter. Place in a small airtight container and refrigerate.\u003c/li>\n\u003cli>If you’d like to make plain salted butter, add flaky sea salt to washed butter. Season with additional salt to taste. Place in a small airtight container or roll into a log shape and wrap in parchment paper. Refrigerate for up to 1 month.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "For The Next Food Drive, Go For The Canned Tuna, Not The Saltines",
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"content": "\u003cfigure id=\"attachment_90329\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/canned-foods.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/canned-foods.jpg\" alt=\"John Umland (left) and John Torrens gather donated cans of food in 2011 in Rohnert Park, Calif., for the group Neighbors Organized Against Hunger. Hunger advocates say a lot of nutritionally dense food like canned tuna and beans can be cheaper than processed food. Photo: Kent Porter/ZUMA Press/Corbis \" width=\"900\" height=\"524\" class=\"size-full wp-image-90329\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">John Umland (left) and John Torrens gather donated cans of food in 2011 in Rohnert Park, Calif., for the group Neighbors Organized Against Hunger. Hunger advocates say a lot of nutritionally dense food like canned tuna and beans can be cheaper than processed food. Photo: Kent Porter/ZUMA Press/Corbis\u003c/figcaption>\u003c/figure>\n\u003cp>by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/11/24/366300894/for-the-next-food-drive-go-for-the-canned-tuna-not-the-saltines\" target=\"_blank\">The Salt at NPR Food\u003c/a> (11/24/14)\u003c/p>\n\u003cp>When you donate to a food drive, do you ponder the nutritional labels of the can in your hand? Or do you grab a packet of ramen or a bag of marshmallows from the dark corners of your pantry and hope it hasn't expired?\u003c/p>\n\u003cp>Healthfulness isn't typically a well-intended food donor's top concern, says hunger advocate Ruth Solari. The ramen and marshmallows, along with a container of Crisco and a few other items, were basically the entire contents of a food box delivered to one of her volunteer's grandmothers who received food aid, Solari says.\u003c/p>\n\u003cp>\"What would she even make with this?\" she notes.\u003c/p>\n\u003cp>Those sorts of real-life dilemmas led Solari to found SuperFood Drive in 2009. The hunger nonprofit works with food banks and pantries, schools and individuals on food drives that focus on nourishing, nutritionally dense nonperishables. And it offers materials available for free download at \u003ca href=\"http://www.superfooddrive.org/\">SuperFoodDrive.org\u003c/a> that groups can use to design their own healthful food drives.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"People think if it's nonperishable, it must be unhealthy,\" says Solari. \"Instead of reaching in the back of the pantry for what's expired or undesired, we're asking people to really think about health.\"\u003c/p>\n\u003cp>That means lentils, canned tuna or canned salmon, brown rice or kidney beans. With these sorts of pantry staples, she says, \"you can have amazingly healthy food as the basis of any meal.\"\u003c/p>\n\u003cp>Though many people may not realize it, eating this way – with a focus on whole, unprocessed or minimally processed foods – can also be a lot cheaper, when you look at the cost per serving, Solari notes. A \u003ca href=\"http://www.superfooddrive.org/wp-content/uploads/2014/05/Cost-Comparison.pdf\">cost-comparison chart\u003c/a> on Superfood's website shows how swapping in raisins for fruit snacks or rolled oats for instant oatmeal will get you a much better (and healthier) bang for your buck.\u003c/p>\n\u003cp>Giving food pantry clients this type of price information is key to helping them make better nutritional choices when they're shopping, too, says Jennifer Gilmore, executive director of \u003ca href=\"http://feedingamericasd.org/\">Feeding America San Diego\u003c/a>, a hunger-relief organization that serves some 480,000 people in San Diego County, Calif. She says 67 percent of families who frequent food banks make their food purchases \"based on dollars, instead of anything having to do with nutrition.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/blogs/thesalt/2014/11/11/362355858/a-glimmer-of-hope-in-the-fight-against-hunger-in-america\">One in 7 Americans\u003c/a> visited a food pantry in 2013, according to a national survey conducted by Feeding America.\u003c/p>\n\u003cp>\"These are the elderly, single parents, they're \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/18/340676181/more-military-families-are-relying-on-food-banks-and-pantries\">returning veterans\u003c/a>,\" notes Solari. \"They're people just like us, our neighbors who hard times have forced to choose between paying for utilities and food.\"\u003c/p>\n\u003cp>Many of these people are also struggling with diet-related diseases like diabetes. So in recent years, hunger-relief groups have been putting an increasing emphasis on healthful eating, says Gilmore, who worked with Solari to revamp her organization's nutritional policies. That involved changing not only the types of foods that pantries give out to families, Gilmore says, but also educating volunteers and staffers about healthier cooking, so they can pass that knowledge on to the people they serve.\u003c/p>\n\u003cp>\"It's one thing to distribute brown rice and quinoa and bok choy,\" says Gilmore. \"It's a whole other thing to get families to taste it and cook it and eat it at home.\" Her group now hands out recipes with food boxes.\u003c/p>\n\u003cp>The goal, says Solari, is to make healthful eating approachable and \"really debunking the idea that it's an elitist thing.\"\u003c/p>\n\u003cp>\"It's not enough to fill empty stomachs,\" she says. \"The opposite of being hungry isn't being full – it's being healthy.\"\u003c/p>\n\u003cp>\u003cem>Planning to donate to a food drive this holiday season? Here's SuperFood Drive's suggested \u003ca href=\"http://www.superfooddrive.org/wp-content/uploads/2014/05/SFD-Shopping-List.pdf\">shopping list\u003c/a>. It's also just as efficient to \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=120760895\">give money\u003c/a> to your local bank online.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "If you're giving nonperishables to a food pantry this year, skip the sodium-packed soups and focus on nutrient-dense foods, hunger advocates say. Some of them may be cheaper, too.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_90329\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/canned-foods.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/canned-foods.jpg\" alt=\"John Umland (left) and John Torrens gather donated cans of food in 2011 in Rohnert Park, Calif., for the group Neighbors Organized Against Hunger. Hunger advocates say a lot of nutritionally dense food like canned tuna and beans can be cheaper than processed food. Photo: Kent Porter/ZUMA Press/Corbis \" width=\"900\" height=\"524\" class=\"size-full wp-image-90329\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">John Umland (left) and John Torrens gather donated cans of food in 2011 in Rohnert Park, Calif., for the group Neighbors Organized Against Hunger. Hunger advocates say a lot of nutritionally dense food like canned tuna and beans can be cheaper than processed food. Photo: Kent Porter/ZUMA Press/Corbis\u003c/figcaption>\u003c/figure>\n\u003cp>by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/11/24/366300894/for-the-next-food-drive-go-for-the-canned-tuna-not-the-saltines\" target=\"_blank\">The Salt at NPR Food\u003c/a> (11/24/14)\u003c/p>\n\u003cp>When you donate to a food drive, do you ponder the nutritional labels of the can in your hand? Or do you grab a packet of ramen or a bag of marshmallows from the dark corners of your pantry and hope it hasn't expired?\u003c/p>\n\u003cp>Healthfulness isn't typically a well-intended food donor's top concern, says hunger advocate Ruth Solari. The ramen and marshmallows, along with a container of Crisco and a few other items, were basically the entire contents of a food box delivered to one of her volunteer's grandmothers who received food aid, Solari says.\u003c/p>\n\u003cp>\"What would she even make with this?\" she notes.\u003c/p>\n\u003cp>Those sorts of real-life dilemmas led Solari to found SuperFood Drive in 2009. The hunger nonprofit works with food banks and pantries, schools and individuals on food drives that focus on nourishing, nutritionally dense nonperishables. And it offers materials available for free download at \u003ca href=\"http://www.superfooddrive.org/\">SuperFoodDrive.org\u003c/a> that groups can use to design their own healthful food drives.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"People think if it's nonperishable, it must be unhealthy,\" says Solari. \"Instead of reaching in the back of the pantry for what's expired or undesired, we're asking people to really think about health.\"\u003c/p>\n\u003cp>That means lentils, canned tuna or canned salmon, brown rice or kidney beans. With these sorts of pantry staples, she says, \"you can have amazingly healthy food as the basis of any meal.\"\u003c/p>\n\u003cp>Though many people may not realize it, eating this way – with a focus on whole, unprocessed or minimally processed foods – can also be a lot cheaper, when you look at the cost per serving, Solari notes. A \u003ca href=\"http://www.superfooddrive.org/wp-content/uploads/2014/05/Cost-Comparison.pdf\">cost-comparison chart\u003c/a> on Superfood's website shows how swapping in raisins for fruit snacks or rolled oats for instant oatmeal will get you a much better (and healthier) bang for your buck.\u003c/p>\n\u003cp>Giving food pantry clients this type of price information is key to helping them make better nutritional choices when they're shopping, too, says Jennifer Gilmore, executive director of \u003ca href=\"http://feedingamericasd.org/\">Feeding America San Diego\u003c/a>, a hunger-relief organization that serves some 480,000 people in San Diego County, Calif. She says 67 percent of families who frequent food banks make their food purchases \"based on dollars, instead of anything having to do with nutrition.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/blogs/thesalt/2014/11/11/362355858/a-glimmer-of-hope-in-the-fight-against-hunger-in-america\">One in 7 Americans\u003c/a> visited a food pantry in 2013, according to a national survey conducted by Feeding America.\u003c/p>\n\u003cp>\"These are the elderly, single parents, they're \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/18/340676181/more-military-families-are-relying-on-food-banks-and-pantries\">returning veterans\u003c/a>,\" notes Solari. \"They're people just like us, our neighbors who hard times have forced to choose between paying for utilities and food.\"\u003c/p>\n\u003cp>Many of these people are also struggling with diet-related diseases like diabetes. So in recent years, hunger-relief groups have been putting an increasing emphasis on healthful eating, says Gilmore, who worked with Solari to revamp her organization's nutritional policies. That involved changing not only the types of foods that pantries give out to families, Gilmore says, but also educating volunteers and staffers about healthier cooking, so they can pass that knowledge on to the people they serve.\u003c/p>\n\u003cp>\"It's one thing to distribute brown rice and quinoa and bok choy,\" says Gilmore. \"It's a whole other thing to get families to taste it and cook it and eat it at home.\" Her group now hands out recipes with food boxes.\u003c/p>\n\u003cp>The goal, says Solari, is to make healthful eating approachable and \"really debunking the idea that it's an elitist thing.\"\u003c/p>\n\u003cp>\"It's not enough to fill empty stomachs,\" she says. \"The opposite of being hungry isn't being full – it's being healthy.\"\u003c/p>\n\u003cp>\u003cem>Planning to donate to a food drive this holiday season? Here's SuperFood Drive's suggested \u003ca href=\"http://www.superfooddrive.org/wp-content/uploads/2014/05/SFD-Shopping-List.pdf\">shopping list\u003c/a>. It's also just as efficient to \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=120760895\">give money\u003c/a> to your local bank online.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
"link": "/podcasts/closealltabs",
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
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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"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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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.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"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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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/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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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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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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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"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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"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"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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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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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
},
"link": "/podcasts/hyphenacion",
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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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"source": "kqed",
"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/",
"meta": {
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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": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"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"
},
"link": "/radio/program/masters-of-scale",
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"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"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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"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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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": {
"site": "news",
"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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"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"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/",
"meta": {
"site": "news",
"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": {
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