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"disqusTitle": "Boo! Cute (and gluten-free) Ghost Meringue Cookies for Halloween",
"title": "Boo! Cute (and gluten-free) Ghost Meringue Cookies for Halloween",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_89100\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ghosts-final.jpg\">\u003cimg class=\"size-full wp-image-89100\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ghosts-final.jpg\" alt=\"Cute (and gluten-free) Ghost Meringue Cookies. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cute (and gluten-free) Ghost Meringue Cookies. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Crunchy-chewy meringues are not only gluten-free and dairy-free, but soooo yummy to eat and easy to make for a get-together. Using a pastry bag, you can easily form them into little ghosts. Just pop a couple of mini chocolate chips in for eyes (and a third for a ghoulish mouth if you like) and voila. A few hours in the oven and you are ready for a party. With a lot of cute ghosts. Boo!\u003c/p>\n\u003cp>\u003cstrong>Here are some tips for making perfect meringues:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Use fresh eggs; don’t purchase pasteurized egg whites as they won’t whip up into light-as-air meringue.\u003c/li>\n\u003cli>Separate cold eggs straight from the refrigerator; room temperature yolks have a tendency to burst into your whites.\u003c/li>\n\u003cli>Make sure to keep your whites pristine, meaning no yolk, not even a little speck, or it won’t whip up into frothy goodness (this means also no other fats like oil, so make sure your hands, mixing bowl, and whip are all clean).\u003c/li>\n\u003cli>Warm egg whites whip up more readily, so ideally let them sit at room temperature for 30 minutes to take the chill off.\u003c/li>\n\u003cli>Save your yolks! You can use them to make scrumptious lemon curd or an ice cream custard base (such as this \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/01/24/the-ice-cream-chronicles-part-1/\">Meyer Lemon Ice Cream\u003c/a>, my favorite ice cream in the universe).\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_89098\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ingredients2.jpg\">\u003cimg class=\"size-full wp-image-89098\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ingredients2.jpg\" alt=\"Ghost Meringue Cookies ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ghost Meringue Cookies ingredients.\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Ghost Meringue Cookies\u003c/h3>\n\u003cp>\u003cem>Makes about 30 ghosts\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 large egg whites\u003c/li>\n\u003cli>Pinch of kosher salt\u003c/li>\n\u003cli>1 cup superfine sugar\u003c/li>\n\u003cli>1 tsp cornstarch\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>1/2 tsp white vinegar\u003c/li>\n\u003cli>Mini chocolate chips\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instruction:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 325F; position the rack in the center of the oven. Line a large rimmed baking sheet with parchment paper. Have ready a pastry bag fitted with a 1/2 inch (1.25cm) plain tip.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89106\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/egg-whites.jpg\">\u003cimg class=\"size-full wp-image-89106\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/egg-whites.jpg\" alt=\"Separate out the egg whites. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Separate out the egg whites.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In the bowl of a mixer fitted with the whip attachment, beat the egg whites and salt on medium speed until they start to get foamy. Slowly add the sugar, beating until the whites are stiff and glossy. Sift the cornstarch over the mixture and add the vanilla and vinegar. Beat just until incorporated. Do not overbeat.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89104\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/sugar-mixer.jpg\">\u003cimg class=\"size-full wp-image-89104\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/sugar-mixer.jpg\" alt=\"Slowly add the sugar, beating until the whites are stiff and glossy. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slowly add the sugar, beating until the whites are stiff and glossy.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Dap a tiny bit of meringue on the underside of each corner of parchment, to hold it down. Scoop the meringue into the pastry bag. Holding the bag straight up and down over the prepared baking sheet, pipe 2-inch high mounds of meringue, making sure the base is nice and fat and the top is smaller with a curled end. Press mini chocolate chips into each meringue to create eyes (and a third for a mouth if you like!).\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89101\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/piping-ghosts1.jpg\">\u003cimg class=\"size-full wp-image-89101\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/piping-ghosts1.jpg\" alt=\"Holding the bag straight up and down over the prepared baking sheet, pipe 2-inch high mounds of meringue, making sure the base is nice and fat and the top is smaller with a curled end. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Holding the bag straight up and down over the prepared baking sheet, pipe 2-inch high mounds of meringue, making sure the base is nice and fat and the top is smaller with a curled end.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89102\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ghosts-prebake.jpg\">\u003cimg class=\"size-full wp-image-89102\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ghosts-prebake.jpg\" alt=\"Press mini chocolate chips into each meringue to create eyes (and a third for a mouth if you like!) Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Press mini chocolate chips into each meringue to create eyes (and a third for a mouth if you like!)\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bake for 5 minutes, then reduce the oven temperature to 250F. Bake until crisp, about 1 hour. Turn off the oven and leave the ghost meringues in the oven to cool completely, at least 2 hours or up to overnight. Boo!\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89103\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/final-ghosts2.jpg\">\u003cimg class=\"size-full wp-image-89103\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/final-ghosts2.jpg\" alt=\"The baked ghosts. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The baked ghosts. 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": "These lighter-than-air ghosts might be no more creepy than a kitten, but they are still perfect for Halloween and they will delight – not fright – the kiddos.\r\n\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89100\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ghosts-final.jpg\">\u003cimg class=\"size-full wp-image-89100\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ghosts-final.jpg\" alt=\"Cute (and gluten-free) Ghost Meringue Cookies. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cute (and gluten-free) Ghost Meringue Cookies. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Crunchy-chewy meringues are not only gluten-free and dairy-free, but soooo yummy to eat and easy to make for a get-together. Using a pastry bag, you can easily form them into little ghosts. Just pop a couple of mini chocolate chips in for eyes (and a third for a ghoulish mouth if you like) and voila. A few hours in the oven and you are ready for a party. With a lot of cute ghosts. Boo!\u003c/p>\n\u003cp>\u003cstrong>Here are some tips for making perfect meringues:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Use fresh eggs; don’t purchase pasteurized egg whites as they won’t whip up into light-as-air meringue.\u003c/li>\n\u003cli>Separate cold eggs straight from the refrigerator; room temperature yolks have a tendency to burst into your whites.\u003c/li>\n\u003cli>Make sure to keep your whites pristine, meaning no yolk, not even a little speck, or it won’t whip up into frothy goodness (this means also no other fats like oil, so make sure your hands, mixing bowl, and whip are all clean).\u003c/li>\n\u003cli>Warm egg whites whip up more readily, so ideally let them sit at room temperature for 30 minutes to take the chill off.\u003c/li>\n\u003cli>Save your yolks! You can use them to make scrumptious lemon curd or an ice cream custard base (such as this \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/01/24/the-ice-cream-chronicles-part-1/\">Meyer Lemon Ice Cream\u003c/a>, my favorite ice cream in the universe).\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_89098\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ingredients2.jpg\">\u003cimg class=\"size-full wp-image-89098\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ingredients2.jpg\" alt=\"Ghost Meringue Cookies ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ghost Meringue Cookies ingredients.\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Ghost Meringue Cookies\u003c/h3>\n\u003cp>\u003cem>Makes about 30 ghosts\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 large egg whites\u003c/li>\n\u003cli>Pinch of kosher salt\u003c/li>\n\u003cli>1 cup superfine sugar\u003c/li>\n\u003cli>1 tsp cornstarch\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>1/2 tsp white vinegar\u003c/li>\n\u003cli>Mini chocolate chips\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instruction:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 325F; position the rack in the center of the oven. Line a large rimmed baking sheet with parchment paper. Have ready a pastry bag fitted with a 1/2 inch (1.25cm) plain tip.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89106\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/egg-whites.jpg\">\u003cimg class=\"size-full wp-image-89106\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/egg-whites.jpg\" alt=\"Separate out the egg whites. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Separate out the egg whites.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In the bowl of a mixer fitted with the whip attachment, beat the egg whites and salt on medium speed until they start to get foamy. Slowly add the sugar, beating until the whites are stiff and glossy. Sift the cornstarch over the mixture and add the vanilla and vinegar. Beat just until incorporated. Do not overbeat.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89104\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/sugar-mixer.jpg\">\u003cimg class=\"size-full wp-image-89104\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/sugar-mixer.jpg\" alt=\"Slowly add the sugar, beating until the whites are stiff and glossy. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slowly add the sugar, beating until the whites are stiff and glossy.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Dap a tiny bit of meringue on the underside of each corner of parchment, to hold it down. Scoop the meringue into the pastry bag. Holding the bag straight up and down over the prepared baking sheet, pipe 2-inch high mounds of meringue, making sure the base is nice and fat and the top is smaller with a curled end. Press mini chocolate chips into each meringue to create eyes (and a third for a mouth if you like!).\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89101\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/piping-ghosts1.jpg\">\u003cimg class=\"size-full wp-image-89101\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/piping-ghosts1.jpg\" alt=\"Holding the bag straight up and down over the prepared baking sheet, pipe 2-inch high mounds of meringue, making sure the base is nice and fat and the top is smaller with a curled end. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Holding the bag straight up and down over the prepared baking sheet, pipe 2-inch high mounds of meringue, making sure the base is nice and fat and the top is smaller with a curled end.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89102\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ghosts-prebake.jpg\">\u003cimg class=\"size-full wp-image-89102\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ghosts-prebake.jpg\" alt=\"Press mini chocolate chips into each meringue to create eyes (and a third for a mouth if you like!) Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Press mini chocolate chips into each meringue to create eyes (and a third for a mouth if you like!)\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bake for 5 minutes, then reduce the oven temperature to 250F. Bake until crisp, about 1 hour. Turn off the oven and leave the ghost meringues in the oven to cool completely, at least 2 hours or up to overnight. Boo!\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89103\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/final-ghosts2.jpg\">\u003cimg class=\"size-full wp-image-89103\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/final-ghosts2.jpg\" alt=\"The baked ghosts. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The baked ghosts. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "Halloween Treat: Devil’s Food Chocolate “Dirt” Cupcakes with Gummy Worms",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_89037\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cupcakes-final.jpg\">\u003cimg class=\"size-full wp-image-89037\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cupcakes-final.jpg\" alt=\"Devil’s Food Chocolate “Dirt” Cupcakes with Gummy Worms. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Devil’s Food Chocolate “Dirt” Cupcakes with Gummy Worms. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Dirty cupcakes? With worms? Ewwwwww. Don’t worry. You don’t have to go out to the garden and start digging up the compost and pulling out the earthworms. At least, not for these chocolaty gems.\u003c/p>\n\u003cp>Moist Devil’s food cupcakes are spread with a thick layer of gooey dark chocolate frosting and then topped with dark chocolate wafer crumbs (the “dirt”), into which nestles a sweet-tart gummy worm. Sound a little better now?\u003c/p>\n\u003cp>These make great Halloween treats for a party or to pass out to your favorite neighbors. They are also fun just about any time of year for kiddo birthday parties, if you really want to gross ‘em out.\u003c/p>\n\u003cp>You can make the cupcakes themselves in advance, just store them, once cooled, in a large zippered plastic bag. Keep them at room temp if you are making them only one day in advance, and throw them in the freezer if you are making them up to 4 weeks in advance (just thaw them completely at room temperature the night before the party.) Frost and decorate them the day of the party.\u003c/p>\n\u003cfigure id=\"attachment_89080\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ingredients1.jpg\">\u003cimg class=\"size-full wp-image-89080\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ingredients1.jpg\" alt=\"Devil’s Food Chocolate “Dirt” Cupcakes with Gummy Worms. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Devil’s Food Chocolate “Dirt” Cupcakes with Gummy Worms. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Devil’s Food Chocolate “Dirt” Cupcakes with Gummy Worms\u003c/h3>\n\u003cp>\u003cem>Makes 2 dozen cupcakes\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Devil’s Food Cupcakes\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>3/4 cup unsweetened natural cocoa powder, sifted\u003c/li>\n\u003cli>1/2 cup boiling water\u003c/li>\n\u003cli>1 cup buttermilk\u003c/li>\n\u003cli>1 3/4 cups all-purpose flour\u003c/li>\n\u003cli>1 1/2 tsp baking soda\u003c/li>\n\u003cli>3/4 cup unsalted butter\u003c/li>\n\u003cli>1 1/4 cups sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>3 large eggs\u003c/li>\n\u003cli>2 tsp vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Frosting\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1/2 lb unsweetened chocolate, chopped\u003c/li>\n\u003cli>1 cup unsalted butter, at cool room temperature\u003c/li>\n\u003cli>2 1/2 cups confectioners’ sugar, sifted\u003c/li>\n\u003cli>Pinch of kosher salt\u003c/li>\n\u003cli>2 tsp vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Decorations\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1/2 box (4.5 oz) chocolate wafer cookies\u003c/li>\n\u003cli>24 gummy worms\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the cupcakes, preheat the oven to 350°F (180°C). Line two 12-cup muffin pans with paper liners or spray with cooking spray.\u003c/li>\n\u003cli>In a bowl, whisk together the cocoa and boiling water until smooth. Whisk in the buttermilk. In another bowl, sift together the flour, and baking soda. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and salt on medium speed until combined. Add the eggs one at a time, beating well after each addition. Add the vanilla along with the final egg. Reduce the speed to low and add the dry ingredients in 3 additions alternately with the cocoa-buttermilk mixture in 2 additions, starting and ending with the dry ingredients. Beat just until combined.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89044\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-2.jpg\">\u003cimg class=\"size-full wp-image-89044\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-2.jpg\" alt=\"In a bowl, whisk together the cocoa and boiling water until smooth. Whisk in the buttermilk. In another bowl, sift together the flour, and baking soda. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In a bowl, whisk together the cocoa and boiling water until smooth. Whisk in the buttermilk. In another bowl, sift together the flour, and baking soda.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89046\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-4.jpg\">\u003cimg class=\"size-full wp-image-89046\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-4.jpg\" alt=\"In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and salt on medium speed until combined. Add the eggs one at a time, beating well after each addition. Add the vanilla along with the final egg. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and salt on medium speed until combined. Add the eggs one at a time, beating well after each addition. Add the vanilla along with the final egg.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89045\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-3.jpg\">\u003cimg class=\"size-full wp-image-89045\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-3.jpg\" alt=\"Reduce the speed to low and add the dry ingredients in 3 additions alternately with the cocoa-buttermilk mixture in 2 additions, starting and ending with the dry ingredients. Beat just until combined. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Reduce the speed to low and add the dry ingredients in 3 additions alternately with the cocoa-buttermilk mixture in 2 additions, starting and ending with the dry ingredients. Beat just until combined.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Divide the batter among the lined cups, filling each cup about 3/4 full. Bake until the cupcakes are puffed and a toothpick inserted into the center of one comes out clean, about 15 minutes. Let cool 5 minutes, then remove from the pans and let cool completely on a wire rack.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89048\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-6.jpg\">\u003cimg class=\"size-full wp-image-89048\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-6.jpg\" alt=\"Divide the batter among the lined cups, filling each cup about 3/4 full. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Divide the batter among the lined cups, filling each cup about 3/4 full.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89049\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-7.jpg\">\u003cimg class=\"size-full wp-image-89049\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-7.jpg\" alt=\"Bake until the cupcakes are puffed and a toothpick inserted into the center of one comes out clean, about 15 minutes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bake until the cupcakes are puffed and a toothpick inserted into the center of one comes out clean, about 15 minutes.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89050\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-8.jpg\">\u003cimg class=\"size-full wp-image-89050\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-8.jpg\" alt=\"Let cool 5 minutes, then remove from the pans and let cool completely on a wire rack. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Let cool 5 minutes, then remove from the pans and let cool completely on a wire rack.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89051\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-9.jpg\">\u003cimg class=\"size-full wp-image-89051\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-9.jpg\" alt=\"The finished cupcakes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The finished cupcakes.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the frosting, place the chocolate in the top of a double boiler over (not touching) barely simmering water, and warm, stirring often, until melted. Remove from over the water and let cool to room temperature. In the bowl of a stand mixer fitted with the whip attachment, beat the butter, confectioners’ sugar, and salt on medium speed until light and fluffy, about 3 minutes. Beat in the vanilla. Add the cooled chocolate and beat on low speed until incorporated, then increase the speed and beat until light and fluffy, about 2 minutes. (The frosting will keep for up to 3 days.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89087\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/frosting-double-boiler.jpg\">\u003cimg class=\"size-full wp-image-89087\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/frosting-double-boiler.jpg\" alt=\"To make the frosting, place the chocolate in the top of a double boiler over (not touching) barely simmering water, and warm, stirring often, until melted. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To make the frosting, place the chocolate in the top of a double boiler over (not touching) barely simmering water, and warm, stirring often, until melted.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89054\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-12.jpg\">\u003cimg class=\"size-full wp-image-89054\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-12.jpg\" alt=\"In the bowl of a stand mixer fitted with the whip attachment, beat the butter, confectioners’ sugar, and salt on medium speed until light and fluffy, about 3 minutes. Beat in the vanilla. Add the cooled chocolate and beat on low speed until incorporated, then increase the speed and beat until light and fluffy, about 2 minutes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In the bowl of a stand mixer fitted with the whip attachment, beat the butter, confectioners’ sugar, and salt on medium speed until light and fluffy, about 3 minutes. Beat in the vanilla. Add the cooled chocolate and beat on low speed until incorporated, then increase the speed and beat until light and fluffy, about 2 minutes.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Put the chocolate wafers in a food processor and process into crumbs. Transfer to a shallow bowl. Frost the cupcakes with the frosting, then dip the tops into the bowl of crumbs so the crumbs coat the frosting completely. Arrange worms on top of each cupcake and serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89040\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cupcakes-final-frosting.jpg\">\u003cimg class=\"size-full wp-image-89040\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cupcakes-final-frosting.jpg\" alt=\"Frost the cupcakes with the frosting. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Frost the cupcakes with the frosting.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89094\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/final-cupcakes-worms.jpg\">\u003cimg class=\"size-full wp-image-89094\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/final-cupcakes-worms.jpg\" alt=\"Dip the tops into the bowl of crumbs so the crumbs coat the frosting completely. Arrange worms on top of each cupcake and serve. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dip the tops into the bowl of crumbs so the crumbs coat the frosting completely. Arrange worms on top of each cupcake and serve.\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Decadent and rich, these chocolate cupcakes get grossed-up for Halloween with a layer of cookie “dirt” and colorful chewy worms. They are disgustingly delicious!",
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"description": "Decadent and rich, these chocolate cupcakes get grossed-up for Halloween with a layer of cookie “dirt” and colorful chewy worms. They are disgustingly delicious!",
"title": "Halloween Treat: Devil’s Food Chocolate “Dirt” Cupcakes with Gummy Worms | KQED",
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"headline": "Halloween Treat: Devil’s Food Chocolate “Dirt” Cupcakes with Gummy Worms",
"datePublished": "2014-10-21T07:57:38-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89037\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cupcakes-final.jpg\">\u003cimg class=\"size-full wp-image-89037\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cupcakes-final.jpg\" alt=\"Devil’s Food Chocolate “Dirt” Cupcakes with Gummy Worms. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Devil’s Food Chocolate “Dirt” Cupcakes with Gummy Worms. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Dirty cupcakes? With worms? Ewwwwww. Don’t worry. You don’t have to go out to the garden and start digging up the compost and pulling out the earthworms. At least, not for these chocolaty gems.\u003c/p>\n\u003cp>Moist Devil’s food cupcakes are spread with a thick layer of gooey dark chocolate frosting and then topped with dark chocolate wafer crumbs (the “dirt”), into which nestles a sweet-tart gummy worm. Sound a little better now?\u003c/p>\n\u003cp>These make great Halloween treats for a party or to pass out to your favorite neighbors. They are also fun just about any time of year for kiddo birthday parties, if you really want to gross ‘em out.\u003c/p>\n\u003cp>You can make the cupcakes themselves in advance, just store them, once cooled, in a large zippered plastic bag. Keep them at room temp if you are making them only one day in advance, and throw them in the freezer if you are making them up to 4 weeks in advance (just thaw them completely at room temperature the night before the party.) Frost and decorate them the day of the party.\u003c/p>\n\u003cfigure id=\"attachment_89080\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ingredients1.jpg\">\u003cimg class=\"size-full wp-image-89080\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ingredients1.jpg\" alt=\"Devil’s Food Chocolate “Dirt” Cupcakes with Gummy Worms. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Devil’s Food Chocolate “Dirt” Cupcakes with Gummy Worms. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Devil’s Food Chocolate “Dirt” Cupcakes with Gummy Worms\u003c/h3>\n\u003cp>\u003cem>Makes 2 dozen cupcakes\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>\u003c/p>\n\u003cp>\u003cem>Devil’s Food Cupcakes\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>3/4 cup unsweetened natural cocoa powder, sifted\u003c/li>\n\u003cli>1/2 cup boiling water\u003c/li>\n\u003cli>1 cup buttermilk\u003c/li>\n\u003cli>1 3/4 cups all-purpose flour\u003c/li>\n\u003cli>1 1/2 tsp baking soda\u003c/li>\n\u003cli>3/4 cup unsalted butter\u003c/li>\n\u003cli>1 1/4 cups sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>3 large eggs\u003c/li>\n\u003cli>2 tsp vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Frosting\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1/2 lb unsweetened chocolate, chopped\u003c/li>\n\u003cli>1 cup unsalted butter, at cool room temperature\u003c/li>\n\u003cli>2 1/2 cups confectioners’ sugar, sifted\u003c/li>\n\u003cli>Pinch of kosher salt\u003c/li>\n\u003cli>2 tsp vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Decorations\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1/2 box (4.5 oz) chocolate wafer cookies\u003c/li>\n\u003cli>24 gummy worms\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the cupcakes, preheat the oven to 350°F (180°C). Line two 12-cup muffin pans with paper liners or spray with cooking spray.\u003c/li>\n\u003cli>In a bowl, whisk together the cocoa and boiling water until smooth. Whisk in the buttermilk. In another bowl, sift together the flour, and baking soda. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and salt on medium speed until combined. Add the eggs one at a time, beating well after each addition. Add the vanilla along with the final egg. Reduce the speed to low and add the dry ingredients in 3 additions alternately with the cocoa-buttermilk mixture in 2 additions, starting and ending with the dry ingredients. Beat just until combined.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89044\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-2.jpg\">\u003cimg class=\"size-full wp-image-89044\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-2.jpg\" alt=\"In a bowl, whisk together the cocoa and boiling water until smooth. Whisk in the buttermilk. In another bowl, sift together the flour, and baking soda. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In a bowl, whisk together the cocoa and boiling water until smooth. Whisk in the buttermilk. In another bowl, sift together the flour, and baking soda.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89046\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-4.jpg\">\u003cimg class=\"size-full wp-image-89046\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-4.jpg\" alt=\"In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and salt on medium speed until combined. Add the eggs one at a time, beating well after each addition. Add the vanilla along with the final egg. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and salt on medium speed until combined. Add the eggs one at a time, beating well after each addition. Add the vanilla along with the final egg.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89045\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-3.jpg\">\u003cimg class=\"size-full wp-image-89045\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-3.jpg\" alt=\"Reduce the speed to low and add the dry ingredients in 3 additions alternately with the cocoa-buttermilk mixture in 2 additions, starting and ending with the dry ingredients. Beat just until combined. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Reduce the speed to low and add the dry ingredients in 3 additions alternately with the cocoa-buttermilk mixture in 2 additions, starting and ending with the dry ingredients. Beat just until combined.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Divide the batter among the lined cups, filling each cup about 3/4 full. Bake until the cupcakes are puffed and a toothpick inserted into the center of one comes out clean, about 15 minutes. Let cool 5 minutes, then remove from the pans and let cool completely on a wire rack.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89048\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-6.jpg\">\u003cimg class=\"size-full wp-image-89048\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-6.jpg\" alt=\"Divide the batter among the lined cups, filling each cup about 3/4 full. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Divide the batter among the lined cups, filling each cup about 3/4 full.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89049\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-7.jpg\">\u003cimg class=\"size-full wp-image-89049\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-7.jpg\" alt=\"Bake until the cupcakes are puffed and a toothpick inserted into the center of one comes out clean, about 15 minutes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bake until the cupcakes are puffed and a toothpick inserted into the center of one comes out clean, about 15 minutes.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89050\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-8.jpg\">\u003cimg class=\"size-full wp-image-89050\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-8.jpg\" alt=\"Let cool 5 minutes, then remove from the pans and let cool completely on a wire rack. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Let cool 5 minutes, then remove from the pans and let cool completely on a wire rack.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89051\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-9.jpg\">\u003cimg class=\"size-full wp-image-89051\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-9.jpg\" alt=\"The finished cupcakes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The finished cupcakes.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the frosting, place the chocolate in the top of a double boiler over (not touching) barely simmering water, and warm, stirring often, until melted. Remove from over the water and let cool to room temperature. In the bowl of a stand mixer fitted with the whip attachment, beat the butter, confectioners’ sugar, and salt on medium speed until light and fluffy, about 3 minutes. Beat in the vanilla. Add the cooled chocolate and beat on low speed until incorporated, then increase the speed and beat until light and fluffy, about 2 minutes. (The frosting will keep for up to 3 days.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89087\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/frosting-double-boiler.jpg\">\u003cimg class=\"size-full wp-image-89087\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/frosting-double-boiler.jpg\" alt=\"To make the frosting, place the chocolate in the top of a double boiler over (not touching) barely simmering water, and warm, stirring often, until melted. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To make the frosting, place the chocolate in the top of a double boiler over (not touching) barely simmering water, and warm, stirring often, until melted.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89054\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-12.jpg\">\u003cimg class=\"size-full wp-image-89054\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mixing-cupcakes-12.jpg\" alt=\"In the bowl of a stand mixer fitted with the whip attachment, beat the butter, confectioners’ sugar, and salt on medium speed until light and fluffy, about 3 minutes. Beat in the vanilla. Add the cooled chocolate and beat on low speed until incorporated, then increase the speed and beat until light and fluffy, about 2 minutes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In the bowl of a stand mixer fitted with the whip attachment, beat the butter, confectioners’ sugar, and salt on medium speed until light and fluffy, about 3 minutes. Beat in the vanilla. Add the cooled chocolate and beat on low speed until incorporated, then increase the speed and beat until light and fluffy, about 2 minutes.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Put the chocolate wafers in a food processor and process into crumbs. Transfer to a shallow bowl. Frost the cupcakes with the frosting, then dip the tops into the bowl of crumbs so the crumbs coat the frosting completely. Arrange worms on top of each cupcake and serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89040\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cupcakes-final-frosting.jpg\">\u003cimg class=\"size-full wp-image-89040\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cupcakes-final-frosting.jpg\" alt=\"Frost the cupcakes with the frosting. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Frost the cupcakes with the frosting.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89094\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/final-cupcakes-worms.jpg\">\u003cimg class=\"size-full wp-image-89094\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/final-cupcakes-worms.jpg\" alt=\"Dip the tops into the bowl of crumbs so the crumbs coat the frosting completely. Arrange worms on top of each cupcake and serve. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dip the tops into the bowl of crumbs so the crumbs coat the frosting completely. Arrange worms on top of each cupcake and serve.\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Halloween Savory Treat: Devilish Egg Eyeballs & Spiders",
"title": "Halloween Savory Treat: Devilish Egg Eyeballs & Spiders",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_89026\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/eggs-finished.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/eggs-finished.jpg\" alt=\"Devilish Egg Eyeballs & Spiders. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-89026\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Devilish Egg Eyeballs & Spiders. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Squishy eyeballs and creepy black spiders... who would want to eat that!? ME! (Well, only if they come in the form of a deviled egg.) These are the perfect Halloween party food. High on the ewwwwww factor but super tasty!\u003c/p>\n\u003cp>These take a little bit of time to put together but they are well worth the effort. If you are making them for a gathering, boil the eggs, make and stuff the deviled eggs, and decorate them earlier in the day. Just arrange them on your spookiest platter and cover them tightly with plastic wrap. Then, when it’s party time, pull them out about 30 minutes early to let them come to room temperature. \u003c/p>\n\u003cp>This is a pretty classic and simplified recipe for deviled eggs, but feel free to add your own little taste twist to the yolk mixture. Some great additions include finely grated lemon zest, minced fresh herbs like parsley or chives, finely chopped cornichons or bread-n-butter pickles, and Dijon mustard in place of the yellow mustard.\u003c/p>\n\u003cp>\u003cstrong>Some tips on peeling eggs so you don’t end up with a frighteningly pock-marked egg:\u003c/strong> use older eggs, start in cold water, don’t overcook the eggs, cool the eggs completely before peeling in a bowl of ice water, and crack the shells all over before you peel, rolling them in your palms.\u003c/p>\n\u003cfigure id=\"attachment_89025\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/eyeball-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/eyeball-ingredients.jpg\" alt=\"Ingredients for Devilish Egg Eyeballs & Spiders. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-89025\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Devilish Egg Eyeballs & Spiders. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Devilish Egg Eyeballs & Spiders\u003c/h3>\n\u003cp>\u003cem>Makes 24 devilish eggs\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>1 dozen large eggs\u003c/li>\n\u003cli>1/3 cup mayonnaise\u003c/li>\n\u003cli>1 tablespoon yellow mustard\u003c/li>\n\u003cli>Whole pitted black olives\u003c/li>\n\u003cli>1 small roasted red pepper\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Place the eggs in a large saucepan and fill with enough cool water to cover the eggs. Bring to a boil over medium-high heat. As soon as the water comes to a rolling boil, turn off the heat and cover the pan; let sit for 15 minutes. Drain the eggs, then transfer to a bowl of ice water. Let cool completely.\u003c/li>\n\u003cli>Gently bash the eggs on the countertop all over, then roll them between your hands. Peel the eggs, cut each one in half and scoop out the yolk into a mixing bowl.\u003c/li>\n\u003cfigure id=\"attachment_89023\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/half-eggs-yolks-whites.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/half-eggs-yolks-whites.jpg\" alt=\"Peel the eggs, cut each one in half and scoop out the yolk into a mixing bowl. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-89023\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Peel the eggs, cut each one in half and scoop out the yolk into a mixing bowl.\u003c/figcaption>\u003c/figure>\n\u003cli>Mash the yolks with a fork, then stir in the mayonnaise and mustard, and mix with the fork, mashing and stirring, until well combined. (You can taste the mixture and add salt if you want, but I find the mayo adds enough salt for me.)\u003c/li>\n\u003cfigure id=\"attachment_89024\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mash-yolks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mash-yolks.jpg\" alt=\"Mash the yolks with a fork, then stir in the mayonnaise and mustard, and mix with the fork, mashing and stirring, until well combined. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-89024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mash the yolks with a fork, then stir in the mayonnaise and mustard, and mix with the fork, mashing and stirring, until well combined.\u003c/figcaption>\u003c/figure>\n\u003cli>Arrange the egg white halves cut side up on a serving plate. Fill a piping bag fitted with a plain medium tip. Pipe the filling into the egg white hollows.\u003c/li>\n\u003cfigure id=\"attachment_89022\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/pastry-bag-yolks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/pastry-bag-yolks.jpg\" alt=\"Fill a piping bag fitted with a plain medium tip. Pipe the filling into the egg white hollows. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-89022\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fill a piping bag fitted with a plain medium tip. Pipe the filling into the egg white hollows.\u003c/figcaption>\u003c/figure>\n\u003cli>\u003cstrong>To make eyeballs:\u003c/strong> Slice the red pepper into very tiny thin slices and arrange on the egg yolks to create veins. Cut olives in half crosswise and top each with a half olive, cut side down.\u003c/li>\n\u003cfigure id=\"attachment_89021\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/making-eyeballs-spiders.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/making-eyeballs-spiders.jpg\" alt=\"Slice the red pepper into very tiny thin slices and arrange on the egg yolks to create veins. Cut olives in half crosswise and top each with a half olive, cut side down. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-89021\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slice the red pepper into very tiny thin slices and arrange on the egg yolks to create veins. Cut olives in half crosswise and top each with a half olive, cut side down.\u003c/figcaption>\u003c/figure>\n\u003cli>\u003cstrong>To make spiders:\u003c/strong> Cut an olive in half lengthwise and place one half in the center of the yolk for the spider body. Cut the remaining half lengthwise into slivers to create 8 legs and arrange them on the yolk for the spider legs.\u003c/li>\n\u003cfigure id=\"attachment_89020\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/eggs-finished1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/eggs-finished1.jpg\" alt=\"Cut an olive in half lengthwise and place one half in the center of the yolk for the spider body. Cut the remaining half lengthwise into slivers to create 8 legs and arrange them on the yolk for the spider legs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-89020\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cut an olive in half lengthwise and place one half in the center of the yolk for the spider body. Cut the remaining half lengthwise into slivers to create 8 legs and arrange them on the yolk for the spider legs.\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Want to turn humdrum deviled eggs into a devilish treat for your next Halloween? Find out how to make them into deliciously icky eyeballs and menacing spiders.",
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"description": "Want to turn humdrum deviled eggs into a devilish treat for your next Halloween? Find out how to make them into deliciously icky eyeballs and menacing spiders.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89026\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/eggs-finished.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/eggs-finished.jpg\" alt=\"Devilish Egg Eyeballs & Spiders. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-89026\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Devilish Egg Eyeballs & Spiders. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Squishy eyeballs and creepy black spiders... who would want to eat that!? ME! (Well, only if they come in the form of a deviled egg.) These are the perfect Halloween party food. High on the ewwwwww factor but super tasty!\u003c/p>\n\u003cp>These take a little bit of time to put together but they are well worth the effort. If you are making them for a gathering, boil the eggs, make and stuff the deviled eggs, and decorate them earlier in the day. Just arrange them on your spookiest platter and cover them tightly with plastic wrap. Then, when it’s party time, pull them out about 30 minutes early to let them come to room temperature. \u003c/p>\n\u003cp>This is a pretty classic and simplified recipe for deviled eggs, but feel free to add your own little taste twist to the yolk mixture. Some great additions include finely grated lemon zest, minced fresh herbs like parsley or chives, finely chopped cornichons or bread-n-butter pickles, and Dijon mustard in place of the yellow mustard.\u003c/p>\n\u003cp>\u003cstrong>Some tips on peeling eggs so you don’t end up with a frighteningly pock-marked egg:\u003c/strong> use older eggs, start in cold water, don’t overcook the eggs, cool the eggs completely before peeling in a bowl of ice water, and crack the shells all over before you peel, rolling them in your palms.\u003c/p>\n\u003cfigure id=\"attachment_89025\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/eyeball-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/eyeball-ingredients.jpg\" alt=\"Ingredients for Devilish Egg Eyeballs & Spiders. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-89025\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Devilish Egg Eyeballs & Spiders. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Devilish Egg Eyeballs & Spiders\u003c/h3>\n\u003cp>\u003cem>Makes 24 devilish eggs\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>1 dozen large eggs\u003c/li>\n\u003cli>1/3 cup mayonnaise\u003c/li>\n\u003cli>1 tablespoon yellow mustard\u003c/li>\n\u003cli>Whole pitted black olives\u003c/li>\n\u003cli>1 small roasted red pepper\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Place the eggs in a large saucepan and fill with enough cool water to cover the eggs. Bring to a boil over medium-high heat. As soon as the water comes to a rolling boil, turn off the heat and cover the pan; let sit for 15 minutes. Drain the eggs, then transfer to a bowl of ice water. Let cool completely.\u003c/li>\n\u003cli>Gently bash the eggs on the countertop all over, then roll them between your hands. Peel the eggs, cut each one in half and scoop out the yolk into a mixing bowl.\u003c/li>\n\u003cfigure id=\"attachment_89023\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/half-eggs-yolks-whites.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/half-eggs-yolks-whites.jpg\" alt=\"Peel the eggs, cut each one in half and scoop out the yolk into a mixing bowl. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-89023\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Peel the eggs, cut each one in half and scoop out the yolk into a mixing bowl.\u003c/figcaption>\u003c/figure>\n\u003cli>Mash the yolks with a fork, then stir in the mayonnaise and mustard, and mix with the fork, mashing and stirring, until well combined. (You can taste the mixture and add salt if you want, but I find the mayo adds enough salt for me.)\u003c/li>\n\u003cfigure id=\"attachment_89024\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mash-yolks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mash-yolks.jpg\" alt=\"Mash the yolks with a fork, then stir in the mayonnaise and mustard, and mix with the fork, mashing and stirring, until well combined. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-89024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mash the yolks with a fork, then stir in the mayonnaise and mustard, and mix with the fork, mashing and stirring, until well combined.\u003c/figcaption>\u003c/figure>\n\u003cli>Arrange the egg white halves cut side up on a serving plate. Fill a piping bag fitted with a plain medium tip. Pipe the filling into the egg white hollows.\u003c/li>\n\u003cfigure id=\"attachment_89022\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/pastry-bag-yolks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/pastry-bag-yolks.jpg\" alt=\"Fill a piping bag fitted with a plain medium tip. Pipe the filling into the egg white hollows. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-89022\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fill a piping bag fitted with a plain medium tip. Pipe the filling into the egg white hollows.\u003c/figcaption>\u003c/figure>\n\u003cli>\u003cstrong>To make eyeballs:\u003c/strong> Slice the red pepper into very tiny thin slices and arrange on the egg yolks to create veins. Cut olives in half crosswise and top each with a half olive, cut side down.\u003c/li>\n\u003cfigure id=\"attachment_89021\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/making-eyeballs-spiders.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/making-eyeballs-spiders.jpg\" alt=\"Slice the red pepper into very tiny thin slices and arrange on the egg yolks to create veins. Cut olives in half crosswise and top each with a half olive, cut side down. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-89021\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slice the red pepper into very tiny thin slices and arrange on the egg yolks to create veins. Cut olives in half crosswise and top each with a half olive, cut side down.\u003c/figcaption>\u003c/figure>\n\u003cli>\u003cstrong>To make spiders:\u003c/strong> Cut an olive in half lengthwise and place one half in the center of the yolk for the spider body. Cut the remaining half lengthwise into slivers to create 8 legs and arrange them on the yolk for the spider legs.\u003c/li>\n\u003cfigure id=\"attachment_89020\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/eggs-finished1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/eggs-finished1.jpg\" alt=\"Cut an olive in half lengthwise and place one half in the center of the yolk for the spider body. Cut the remaining half lengthwise into slivers to create 8 legs and arrange them on the yolk for the spider legs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-89020\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cut an olive in half lengthwise and place one half in the center of the yolk for the spider body. Cut the remaining half lengthwise into slivers to create 8 legs and arrange them on the yolk for the spider legs.\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Halloween Treat: Fiendish Roasted Butternut and Goat Cheese Mummy Tartlets",
"title": "Halloween Treat: Fiendish Roasted Butternut and Goat Cheese Mummy Tartlets",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_88774\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-heads.jpg\">\u003cimg class=\"size-full wp-image-88774\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-heads.jpg\" alt=\"Fiendish Roasted Butternut and Goat Cheese Mummy Tartlets. Photo: Wendy Goodfriend \" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fiendish Roasted Butternut and Goat Cheese Mummy Tartlets. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\" rel=\"noopener\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>These tartlets are pretty much my new favorite Halloween food. Crisp puff pastry lovingly envelopes roasted butternut squash, creamy fresh goat cheese, and salty olives in a fun yet oooooohhh-so-ominous tartlet decorated like a mummy’s head. (And I don’t mean “mummy” in the British sense, I mean it in the Egyptian Pharaoh sense. My Scottish husband was a tiny bit confused when I kept calling these “mummy/mommy pies.” Ha!)\u003c/p>\n\u003cp>These might look hard but they really aren’t! Make the roasted butternut up to 2 days in advance, then just stick it in an airtight container in the fridge until you are ready to use it. Make sure you keep the puff pastry very cold while you are working. If it starts to get too warm when you are rolling it out, just stick it on a baking sheet and put it in the fridge for a bit to cool off.\u003c/p>\n\u003cp>If you like, double the recipe for a larger gathering, or make smaller mummy heads.\u003c/p>\n\u003cfigure id=\"attachment_88776\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-ingredients.jpg\">\u003cimg class=\"size-full wp-image-88776\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-ingredients.jpg\" alt=\"Ingredients for Roasted Butternut and Goat Cheese Mummy Tartlets. Photo: Wendy Goodfriend \" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Roasted Butternut and Goat Cheese Mummy Tartlets. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Roasted Butternut and Goat Cheese Mummy Tartlets\u003c/h3>\n\u003cp>\u003cem>Makes 9 mummy tartlets\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 small butternut squash (about 1.5 lb), trimmed, peeled, seeds scooped out, and cut into 1/2 inch cubes\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1 (17.3-oz) package frozen puff pastry sheets, thawed (ideally overnight in the refrigerator)\u003c/li>\n\u003cli>1 large egg, beaten with 1 tsp water\u003c/li>\n\u003cli>3 oz fresh goat cheese\u003c/li>\n\u003cli>18 sliced black olives\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Directions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 450°F. Spread the butternut squash cubes onto a large rimmed baking sheet, then drizzle with olive oil and sprinkle with salt. Toss to evenly coat, then roast the squash, turning occasionally, until browned and tender, about 25 minutes. Transfer to a bowl and roughly mash the squash with a fork. Let cool completely.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"88781,88782,88780\"]\u003c/p>\n\u003cfigure id=\"attachment_88784\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mashed-squash.jpg\">\u003cimg class=\"size-full wp-image-88784\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mashed-squash.jpg\" alt=\"After baking the seasoned squash mash in a bowl and let cool\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">After baking the seasoned squash mash in a bowl and let cool\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Reduce the oven temperature to 400F. Line the (cooled) baking sheet with parchment paper. On a lightly floured surface, roll out one puff pastry sheet into a 13-inch square. Using a 4-inch round biscuit cutter (or a ramekin of the same size and a sharp paring knife), cut out 9 rounds. Transfer the rounds to the baking sheet. (If you have any scraps you can cut them into strips; discard the remaining.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88783\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/puffpastry-roll.jpg\">\u003cimg class=\"size-full wp-image-88783\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/puffpastry-roll.jpg\" alt=\"Roll out 1 puff pastry sheet into 13-in square \" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roll out 1 puff pastry sheet into 13-in square\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88793\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/push-circle-mold.jpg\">\u003cimg class=\"size-full wp-image-88793\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/push-circle-mold.jpg\" alt=\"Using a 4-inch round biscuit cutter cut out 9 rounds. \" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Using a 4-inch round biscuit cutter cut out 9 rounds.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88796\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/butter-circles.jpg\">\u003cimg class=\"size-full wp-image-88796\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/butter-circles.jpg\" alt=\"Transfer the rounds to the baking sheet. Brush the rounds with the beaten egg. Leaving a 1/2 inch border.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Transfer the rounds to the baking sheet. Brush the rounds with the beaten egg. Leaving a 1/2 inch border.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Brush the rounds with the beaten egg. Leaving a 1/2 inch border, divide the mashed butternut evenly over the pastry rounds. Then sprinkle the butternut with goat cheese, dividing it evenly. Place two olive slices on top for eyes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88797\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/tart-squash-cheese.jpg\">\u003cimg class=\"size-full wp-image-88797\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/tart-squash-cheese.jpg\" alt=\"divide the mashed butternut evenly over the pastry rounds. Then sprinkle the butternut with goat cheese, dividing it evenly.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Divide the mashed butternut evenly over the pastry rounds. Then sprinkle the butternut with goat cheese, dividing it evenly.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Roll out the remaining puff pastry and cut it into thin strips with pizza cutter. Using the 4-inch cutter, cut out 9 rounds of strips. Brush the pastry strips with the egg. Decorate the tops of the tarts with the strips, egg side down, placing them haphazardly over the filling, and covering the filling entirely, so they look like mummy heads. Press the edges down to adhere to the bottom pastry round. Place the baking sheet in the freezer for about 20 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88789\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-strips.jpg\">\u003cimg class=\"size-full wp-image-88789\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-strips.jpg\" alt=\"Roll out the remaining puff pastry and cut it into thin strips with pizza cutter.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roll out the remaining puff pastry and cut it into thin strips with pizza cutter.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88785\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-head-mold-circles.jpg\">\u003cimg class=\"size-full wp-image-88785\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-head-mold-circles.jpg\" alt=\"Using the 4-inch cutter, cut out 9 rounds of strips.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Using the 4-inch cutter, cut out 9 rounds of strips.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88800\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/making-mummys1.jpg\">\u003cimg class=\"size-full wp-image-88800\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/making-mummys1.jpg\" alt=\"Place two olive slices on top for eyes. Brush the pastry strips with the egg. Decorate the tops of the tarts with the strips, egg side down, placing them haphazardly over the filling, and covering the filling entirely, so they look like mummy heads.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Place two olive slices on top for eyes. Brush the pastry strips with the egg. Decorate the tops of the tarts with the strips, egg side down, placing them haphazardly over the filling, and covering the filling entirely, so they look like mummy heads.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88773\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-heads-unbaked1.jpg\">\u003cimg class=\"size-full wp-image-88773\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-heads-unbaked1.jpg\" alt=\"Press the edges down to adhere to the bottom pastry round. Place the baking sheet in the freezer for about 20 minutes.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Press the edges down to adhere to the bottom pastry round. Place the baking sheet in the freezer for about 20 minutes.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bake until the puff pastry is crisp and golden brown, about 25 minutes. Let cool slightly then serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88775\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-heads1.jpg\">\u003cimg class=\"size-full wp-image-88775\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-heads1.jpg\" alt=\"Bake until the puff pastry is crisp and golden brown. Let cool slightly then serve. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bake until the puff pastry is crisp and golden brown. Let cool slightly then serve. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Scrumptiously delicious, and stuffed with sweet butternut squash and salty goat cheese, you might not want to share these ominous little mummified pastries with anyone but yourself. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_88774\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-heads.jpg\">\u003cimg class=\"size-full wp-image-88774\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-heads.jpg\" alt=\"Fiendish Roasted Butternut and Goat Cheese Mummy Tartlets. Photo: Wendy Goodfriend \" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fiendish Roasted Butternut and Goat Cheese Mummy Tartlets. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\" rel=\"noopener\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>These tartlets are pretty much my new favorite Halloween food. Crisp puff pastry lovingly envelopes roasted butternut squash, creamy fresh goat cheese, and salty olives in a fun yet oooooohhh-so-ominous tartlet decorated like a mummy’s head. (And I don’t mean “mummy” in the British sense, I mean it in the Egyptian Pharaoh sense. My Scottish husband was a tiny bit confused when I kept calling these “mummy/mommy pies.” Ha!)\u003c/p>\n\u003cp>These might look hard but they really aren’t! Make the roasted butternut up to 2 days in advance, then just stick it in an airtight container in the fridge until you are ready to use it. Make sure you keep the puff pastry very cold while you are working. If it starts to get too warm when you are rolling it out, just stick it on a baking sheet and put it in the fridge for a bit to cool off.\u003c/p>\n\u003cp>If you like, double the recipe for a larger gathering, or make smaller mummy heads.\u003c/p>\n\u003cfigure id=\"attachment_88776\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-ingredients.jpg\">\u003cimg class=\"size-full wp-image-88776\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-ingredients.jpg\" alt=\"Ingredients for Roasted Butternut and Goat Cheese Mummy Tartlets. Photo: Wendy Goodfriend \" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Roasted Butternut and Goat Cheese Mummy Tartlets. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Roasted Butternut and Goat Cheese Mummy Tartlets\u003c/h3>\n\u003cp>\u003cem>Makes 9 mummy tartlets\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 small butternut squash (about 1.5 lb), trimmed, peeled, seeds scooped out, and cut into 1/2 inch cubes\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1 (17.3-oz) package frozen puff pastry sheets, thawed (ideally overnight in the refrigerator)\u003c/li>\n\u003cli>1 large egg, beaten with 1 tsp water\u003c/li>\n\u003cli>3 oz fresh goat cheese\u003c/li>\n\u003cli>18 sliced black olives\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Directions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 450°F. Spread the butternut squash cubes onto a large rimmed baking sheet, then drizzle with olive oil and sprinkle with salt. Toss to evenly coat, then roast the squash, turning occasionally, until browned and tender, about 25 minutes. Transfer to a bowl and roughly mash the squash with a fork. Let cool completely.\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\u003cfigure id=\"attachment_88784\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mashed-squash.jpg\">\u003cimg class=\"size-full wp-image-88784\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mashed-squash.jpg\" alt=\"After baking the seasoned squash mash in a bowl and let cool\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">After baking the seasoned squash mash in a bowl and let cool\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Reduce the oven temperature to 400F. Line the (cooled) baking sheet with parchment paper. On a lightly floured surface, roll out one puff pastry sheet into a 13-inch square. Using a 4-inch round biscuit cutter (or a ramekin of the same size and a sharp paring knife), cut out 9 rounds. Transfer the rounds to the baking sheet. (If you have any scraps you can cut them into strips; discard the remaining.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88783\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/puffpastry-roll.jpg\">\u003cimg class=\"size-full wp-image-88783\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/puffpastry-roll.jpg\" alt=\"Roll out 1 puff pastry sheet into 13-in square \" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roll out 1 puff pastry sheet into 13-in square\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88793\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/push-circle-mold.jpg\">\u003cimg class=\"size-full wp-image-88793\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/push-circle-mold.jpg\" alt=\"Using a 4-inch round biscuit cutter cut out 9 rounds. \" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Using a 4-inch round biscuit cutter cut out 9 rounds.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88796\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/butter-circles.jpg\">\u003cimg class=\"size-full wp-image-88796\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/butter-circles.jpg\" alt=\"Transfer the rounds to the baking sheet. Brush the rounds with the beaten egg. Leaving a 1/2 inch border.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Transfer the rounds to the baking sheet. Brush the rounds with the beaten egg. Leaving a 1/2 inch border.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Brush the rounds with the beaten egg. Leaving a 1/2 inch border, divide the mashed butternut evenly over the pastry rounds. Then sprinkle the butternut with goat cheese, dividing it evenly. Place two olive slices on top for eyes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88797\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/tart-squash-cheese.jpg\">\u003cimg class=\"size-full wp-image-88797\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/tart-squash-cheese.jpg\" alt=\"divide the mashed butternut evenly over the pastry rounds. Then sprinkle the butternut with goat cheese, dividing it evenly.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Divide the mashed butternut evenly over the pastry rounds. Then sprinkle the butternut with goat cheese, dividing it evenly.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Roll out the remaining puff pastry and cut it into thin strips with pizza cutter. Using the 4-inch cutter, cut out 9 rounds of strips. Brush the pastry strips with the egg. Decorate the tops of the tarts with the strips, egg side down, placing them haphazardly over the filling, and covering the filling entirely, so they look like mummy heads. Press the edges down to adhere to the bottom pastry round. Place the baking sheet in the freezer for about 20 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88789\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-strips.jpg\">\u003cimg class=\"size-full wp-image-88789\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-strips.jpg\" alt=\"Roll out the remaining puff pastry and cut it into thin strips with pizza cutter.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roll out the remaining puff pastry and cut it into thin strips with pizza cutter.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88785\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-head-mold-circles.jpg\">\u003cimg class=\"size-full wp-image-88785\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-head-mold-circles.jpg\" alt=\"Using the 4-inch cutter, cut out 9 rounds of strips.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Using the 4-inch cutter, cut out 9 rounds of strips.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88800\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/making-mummys1.jpg\">\u003cimg class=\"size-full wp-image-88800\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/making-mummys1.jpg\" alt=\"Place two olive slices on top for eyes. Brush the pastry strips with the egg. Decorate the tops of the tarts with the strips, egg side down, placing them haphazardly over the filling, and covering the filling entirely, so they look like mummy heads.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Place two olive slices on top for eyes. Brush the pastry strips with the egg. Decorate the tops of the tarts with the strips, egg side down, placing them haphazardly over the filling, and covering the filling entirely, so they look like mummy heads.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88773\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-heads-unbaked1.jpg\">\u003cimg class=\"size-full wp-image-88773\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-heads-unbaked1.jpg\" alt=\"Press the edges down to adhere to the bottom pastry round. Place the baking sheet in the freezer for about 20 minutes.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Press the edges down to adhere to the bottom pastry round. Place the baking sheet in the freezer for about 20 minutes.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bake until the puff pastry is crisp and golden brown, about 25 minutes. Let cool slightly then serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88775\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-heads1.jpg\">\u003cimg class=\"size-full wp-image-88775\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-heads1.jpg\" alt=\"Bake until the puff pastry is crisp and golden brown. Let cool slightly then serve. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bake until the puff pastry is crisp and golden brown. Let cool slightly then serve. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Halloween Treat: A Pile of Cheesy Breadstick 'Bones'",
"title": "Halloween Treat: A Pile of Cheesy Breadstick 'Bones'",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_88518\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-finish-pile1.jpg\">\u003cimg class=\"size-full wp-image-88518\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-finish-pile1.jpg\" alt=\"Cheesy Breadstick Bones. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cheesy Breadstick Bones. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Who doesn’t love gnawing on a big pile of bones? Well, probably many people unless we’re talking succulent BBQ ribs or a T-bone steak or if you are a dog. But this pile of breadstick bones can be appreciated by just about anyone, whether you are carnivorous or vegetarian! (If you are vegan, omit the cheese.)\u003c/p>\n\u003cp>Crunchy breadsticks are a great party snack, and you can make them as big or small as you like. The directions here will result in fairly good-sized bones. For a bigger party, just divide the dough into more pieces, up to 24 pieces, and then follow the directions.\u003c/p>\n\u003cp>Serve them on their own as part of a buffet, or with dips alongside. A bowl full of “blood” (marinara sauce) would be a great accompaniment for an even spookier effect. Bwah hahaha.\u003c/p>\n\u003cfigure id=\"attachment_88522\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-ingredients2.jpg\">\u003cimg class=\"size-full wp-image-88522\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-ingredients2.jpg\" alt=\"Cheesy Breadstick Bones ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cheesy Breadstick Bones ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Cheesy Breadstick 'Bones'\u003c/h3>\n\u003cp>\u003cem>Makes 12 bones\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb your favorite pizza dough, purchased or \u003ca href=\"http://www.seriouseats.com/recipes/2012/07/basic-new-york-style-pizza-dough.html\" target=\"_blank\" rel=\"noopener\">homemade\u003c/a>\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Grated Parmesan cheese\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>Line 2 rimmed baking sheets with parchment paper.\u003c/li>\n\u003cli>Divide the dough into 12 equal pieces (if you have a scale, it’s great if you can weigh them). Roll each piece into a rope about 6 to 8 inches long, leaving the ends more bulbous. Create a bone shape by tearing the ends in half and forming into knobs for bones. Space the bones evenly on the baking sheets. Brush with a thin layer of olive oil, then sprinkle evenly with as much Parmesan as you dare.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88507\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-dough2.jpg\">\u003cimg class=\"size-full wp-image-88507\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-dough2.jpg\" alt=\"Divide dough into 12 equal pieces. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Divide dough into 12 equal pieces.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88508\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-dough3.jpg\">\u003cimg class=\"size-full wp-image-88508\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-dough3.jpg\" alt=\"Roll each piece into a rope about 6 to 8 inches long, leaving the ends more bulbous. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roll each piece into a rope about 6 to 8 inches long, leaving the ends more bulbous.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88510\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-dough5.jpg\">\u003cimg class=\"size-full wp-image-88510\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-dough5.jpg\" alt=\"Create a bone shape by tearing the ends in half and forming into knobs for bones. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Create a bone shape by tearing the ends in half and forming into knobs for bones.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88514\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-dough9.jpg\">\u003cimg class=\"size-full wp-image-88514\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-dough9.jpg\" alt=\"Space the bones evenly on the baking sheets. Brush with a thin layer of olive oil, then sprinkle evenly with as much Parmesan as you dare. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Space the bones evenly on the baking sheets. Brush with a thin layer of olive oil, then sprinkle evenly with as much Parmesan as you dare.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Cover loosely with plastic wrap and place in a warm, draft-free part of the kitchen. Let rise for about 30 minutes, or until puffy.\u003c/li>\n\u003cli>While the bones are rising, position the rack in the center of the oven and preheat the oven to 425F. Bake the bones until golden brown, rotating the trays halfway through, 17 to 20 minutes. Let cool slightly before serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88520\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-finish-trays.jpg\">\u003cimg class=\"size-full wp-image-88520\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-finish-trays.jpg\" alt=\"Bake the bones until golden brown, rotating the trays halfway through, 17 to 20 minutes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bake the bones until golden brown, rotating the trays halfway through, 17 to 20 minutes.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88519\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-finish-plate.jpg\">\u003cimg class=\"size-full wp-image-88519\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-finish-plate.jpg\" alt=\"Let cool slightly before serving. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Let cool slightly before serving. 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": "Want to have some Halloween food fun? Make a pile of these crunchy, cheesy bone-shaped breadsticks, then watch them disappear. ",
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"description": "Want to have some Halloween food fun? Make a pile of these crunchy, cheesy bone-shaped breadsticks, then watch them disappear. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_88518\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-finish-pile1.jpg\">\u003cimg class=\"size-full wp-image-88518\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-finish-pile1.jpg\" alt=\"Cheesy Breadstick Bones. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cheesy Breadstick Bones. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Who doesn’t love gnawing on a big pile of bones? Well, probably many people unless we’re talking succulent BBQ ribs or a T-bone steak or if you are a dog. But this pile of breadstick bones can be appreciated by just about anyone, whether you are carnivorous or vegetarian! (If you are vegan, omit the cheese.)\u003c/p>\n\u003cp>Crunchy breadsticks are a great party snack, and you can make them as big or small as you like. The directions here will result in fairly good-sized bones. For a bigger party, just divide the dough into more pieces, up to 24 pieces, and then follow the directions.\u003c/p>\n\u003cp>Serve them on their own as part of a buffet, or with dips alongside. A bowl full of “blood” (marinara sauce) would be a great accompaniment for an even spookier effect. Bwah hahaha.\u003c/p>\n\u003cfigure id=\"attachment_88522\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-ingredients2.jpg\">\u003cimg class=\"size-full wp-image-88522\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-ingredients2.jpg\" alt=\"Cheesy Breadstick Bones ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cheesy Breadstick Bones ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Cheesy Breadstick 'Bones'\u003c/h3>\n\u003cp>\u003cem>Makes 12 bones\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb your favorite pizza dough, purchased or \u003ca href=\"http://www.seriouseats.com/recipes/2012/07/basic-new-york-style-pizza-dough.html\" target=\"_blank\" rel=\"noopener\">homemade\u003c/a>\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Grated Parmesan cheese\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>Line 2 rimmed baking sheets with parchment paper.\u003c/li>\n\u003cli>Divide the dough into 12 equal pieces (if you have a scale, it’s great if you can weigh them). Roll each piece into a rope about 6 to 8 inches long, leaving the ends more bulbous. Create a bone shape by tearing the ends in half and forming into knobs for bones. Space the bones evenly on the baking sheets. Brush with a thin layer of olive oil, then sprinkle evenly with as much Parmesan as you dare.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88507\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-dough2.jpg\">\u003cimg class=\"size-full wp-image-88507\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-dough2.jpg\" alt=\"Divide dough into 12 equal pieces. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Divide dough into 12 equal pieces.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88508\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-dough3.jpg\">\u003cimg class=\"size-full wp-image-88508\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-dough3.jpg\" alt=\"Roll each piece into a rope about 6 to 8 inches long, leaving the ends more bulbous. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roll each piece into a rope about 6 to 8 inches long, leaving the ends more bulbous.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88510\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-dough5.jpg\">\u003cimg class=\"size-full wp-image-88510\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-dough5.jpg\" alt=\"Create a bone shape by tearing the ends in half and forming into knobs for bones. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Create a bone shape by tearing the ends in half and forming into knobs for bones.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88514\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-dough9.jpg\">\u003cimg class=\"size-full wp-image-88514\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-dough9.jpg\" alt=\"Space the bones evenly on the baking sheets. Brush with a thin layer of olive oil, then sprinkle evenly with as much Parmesan as you dare. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Space the bones evenly on the baking sheets. Brush with a thin layer of olive oil, then sprinkle evenly with as much Parmesan as you dare.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Cover loosely with plastic wrap and place in a warm, draft-free part of the kitchen. Let rise for about 30 minutes, or until puffy.\u003c/li>\n\u003cli>While the bones are rising, position the rack in the center of the oven and preheat the oven to 425F. Bake the bones until golden brown, rotating the trays halfway through, 17 to 20 minutes. Let cool slightly before serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88520\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-finish-trays.jpg\">\u003cimg class=\"size-full wp-image-88520\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-finish-trays.jpg\" alt=\"Bake the bones until golden brown, rotating the trays halfway through, 17 to 20 minutes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bake the bones until golden brown, rotating the trays halfway through, 17 to 20 minutes.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88519\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-finish-plate.jpg\">\u003cimg class=\"size-full wp-image-88519\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-finish-plate.jpg\" alt=\"Let cool slightly before serving. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Let cool slightly before serving. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Halloween Treat: Guacamole Graveyard with Tortilla Gravestones and Ghosts",
"title": "Halloween Treat: Guacamole Graveyard with Tortilla Gravestones and Ghosts",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_88465\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-graveyard-chips1000.jpg\">\u003cimg class=\"size-full wp-image-88465\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-graveyard-chips1000.jpg\" alt=\"Guacamole Graveyard. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guacamole Graveyard. Photo: Wendy Goodfriend \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nothing says let’s have a party more than whipping up a bowl of creamy, lime-kissed guacamole and setting it down next to a pile of crisp tortilla chips. Well, at least at my house that constitutes a party (especially with an ice-cold beer alongside). It seems like every time I make guacamole, the second it’s ready everyone is suddenly right there in the kitchen.\u003c/p>\n\u003cp>So the next time you are planning a party (Halloween is coming up fast, friends) remember this: guacamole makes a great base--a bumpy, grass-green landscape--for all sorts of inventive things. I decided to turn that yummy landscape into a fun and slightly creepy graveyard scene.\u003c/p>\n\u003cp>You can personalize this any way you want, but the general idea is to spread your vat of guac in a shallow baking dish (the spookier the better) and then plunge eerie crisp tortilla chips in the shapes of gravestones, ghosts and ghouls, and anything else you can think of, into the guac.\u003c/p>\n\u003cp>The tortilla chip shapes are cut from fresh corn tortillas and then shallow fried in a cast-iron skillet. It's easier than you might expect (especially if you stick to tombstones and ghosts) and takes less than a minute to bathe them in the hot oil and crisp them up. \u003cstrong>Some tips:\u003c/strong> be sure to use a sharp paring knife to cut out the shapes, leave room at the bottom so you can plunge the shape down into the guacamole, and once cut, get it into the oil quickly so it doesn’t dry out or curl up.\u003c/p>\n\u003cp>Get creative with your shapes (I made ghosts, tombstones, a creepy cat, and an ominous tree), and with what you put in the guac! I've given you a basic, and tasty, recipe for the guac, but feel free to add in other things you like: diced cucumber, minced jalapeño, a big spoonful of your favorite salsa...\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you want to make the guacamole up to 3 hours in advance, spread it in your dish, squeeze some lime juice over the top, then cover it with plastic wrap pressed directly onto the surface of the guacamole, and refrigerate until party time. You can cut and fry the chips earlier in the day, just let them cool then put them into an airtight container. Don't plunge them into the guacamole until the party starts, and make sure to make plenty of extra to replenish the scene.\u003c/p>\n\u003cp>\u003cstrong>Have a ghoulish time!\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_88471\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/Guac-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-88471\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/Guac-ingredients1000.jpg\" alt=\"Ingredients for the Guacamole Graveyard. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for the Guacamole Graveyard. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Guacamole Graveyard\u003c/h3>\n\u003cp>\u003cem>Makes enough for 6 people\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Tortilla tombstones and ghosts\u003c/em>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>Corn tortillas*\u003c/li>\n\u003cli>Canola oil\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>*\u003cstrong>Note:\u003c/strong> 6 or 8 inch tortillas are fine; the amount you need depends on how many shapes you want to make. I made about 7 shapes to start with, and was able to cut 2 or 3 from each tortilla. Be sure to make extra, at least 2 to 3x more.\u003c/p>\n\u003cp>\u003cem>Guacamole\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>3 ripe avocados\u003c/li>\n\u003cli>1 ripe tomato, halved, seeded, and finely chopped\u003c/li>\n\u003cli>1/4 cup finely chopped fresh cilantro\u003c/li>\n\u003cli>Juice of 1 to 2 limes\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the tortilla tombstones and ghosts, cut out tombstone and ghost shapes (or get crazy and try a cat or a tree) from the tortillas using a sharp knife. They should be about 3 or 4 inches tall.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88459\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-ghostmaking1000.jpg\">\u003cimg class=\"size-full wp-image-88459\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-ghostmaking1000.jpg\" alt=\" Cut out tombstone and ghost shapes from the tortillas. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cut out tombstone and ghost shapes from the tortillas.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a heavy frying pan, warm 1/2 inch of oil over medium-high heat until very hot. Add the tortilla shapes and fry, turning once, until crisp, about 30 seconds to one minute. Remove with a slotted spatula to paper towels to drain, flattening the shapes with the spatula if they start to curl.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88460\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-ghosts-fry1000.jpg\">\u003cimg class=\"size-full wp-image-88460\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-ghosts-fry1000.jpg\" alt=\"Add the tortilla shapes and fry, turning once, until crisp, about 30 seconds to one minute. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Add the tortilla shapes and fry, turning once, until crisp, about 30 seconds to one minute.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88457\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-chips1000a.jpg\">\u003cimg class=\"size-full wp-image-88457\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-chips1000a.jpg\" alt=\"Remove with a slotted spatula to paper towels to drain, flattening the shapes with the spatula. Photo: Wendy Goodfriend\" width=\"1000\" height=\"1500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Remove with a slotted spatula to paper towels to drain, flattening the shapes with the spatula.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the guacamole, cut the avocados in half lengthwise and remove the pit. Using a metal soup spoon, scoop out the avocado flesh and add it to a mixing bowl. Discard the skins.\u003c/li>\n\u003cli>Using a fork or potato masher, mash the avocado until not quite smooth. Add the tomato, cilantro, lime juice, and salt and stir to combine. Spread the guacamole in a shallow 9-inch square or round serving or baking dish (a pie or cake pan also works).\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88472\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-mash1000.jpg\">\u003cimg class=\"size-full wp-image-88472\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-mash1000.jpg\" alt=\"Using a fork or potato masher, mash the avocado until not quite smooth.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Using a fork or potato masher, mash the avocado until not quite smooth.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88470\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-graveyard1000.jpg\">\u003cimg class=\"size-full wp-image-88470\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-graveyard1000.jpg\" alt=\"Spread the guacamole in a shallow 9-inch square or round serving or baking dish .\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spread the guacamole in a shallow 9-inch square or round serving or baking dish.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Just before serving, set the ghosts and tombstones into the guacamole to create a graveyard. Dig in!\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88464\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-graveyard-chips4.jpg\">\u003cimg class=\"size-full wp-image-88464\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-graveyard-chips4.jpg\" alt=\"Guacamole Graveyard. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guacamole Graveyard. 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": "Turn creamy, lime-kissed guacamole into a ghoulish graveyard scene for your upcoming Halloween party. It also makes a great potluck addition to any creepy get-together.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_88465\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-graveyard-chips1000.jpg\">\u003cimg class=\"size-full wp-image-88465\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-graveyard-chips1000.jpg\" alt=\"Guacamole Graveyard. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guacamole Graveyard. Photo: Wendy Goodfriend \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nothing says let’s have a party more than whipping up a bowl of creamy, lime-kissed guacamole and setting it down next to a pile of crisp tortilla chips. Well, at least at my house that constitutes a party (especially with an ice-cold beer alongside). It seems like every time I make guacamole, the second it’s ready everyone is suddenly right there in the kitchen.\u003c/p>\n\u003cp>So the next time you are planning a party (Halloween is coming up fast, friends) remember this: guacamole makes a great base--a bumpy, grass-green landscape--for all sorts of inventive things. I decided to turn that yummy landscape into a fun and slightly creepy graveyard scene.\u003c/p>\n\u003cp>You can personalize this any way you want, but the general idea is to spread your vat of guac in a shallow baking dish (the spookier the better) and then plunge eerie crisp tortilla chips in the shapes of gravestones, ghosts and ghouls, and anything else you can think of, into the guac.\u003c/p>\n\u003cp>The tortilla chip shapes are cut from fresh corn tortillas and then shallow fried in a cast-iron skillet. It's easier than you might expect (especially if you stick to tombstones and ghosts) and takes less than a minute to bathe them in the hot oil and crisp them up. \u003cstrong>Some tips:\u003c/strong> be sure to use a sharp paring knife to cut out the shapes, leave room at the bottom so you can plunge the shape down into the guacamole, and once cut, get it into the oil quickly so it doesn’t dry out or curl up.\u003c/p>\n\u003cp>Get creative with your shapes (I made ghosts, tombstones, a creepy cat, and an ominous tree), and with what you put in the guac! I've given you a basic, and tasty, recipe for the guac, but feel free to add in other things you like: diced cucumber, minced jalapeño, a big spoonful of your favorite salsa...\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you want to make the guacamole up to 3 hours in advance, spread it in your dish, squeeze some lime juice over the top, then cover it with plastic wrap pressed directly onto the surface of the guacamole, and refrigerate until party time. You can cut and fry the chips earlier in the day, just let them cool then put them into an airtight container. Don't plunge them into the guacamole until the party starts, and make sure to make plenty of extra to replenish the scene.\u003c/p>\n\u003cp>\u003cstrong>Have a ghoulish time!\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_88471\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/Guac-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-88471\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/Guac-ingredients1000.jpg\" alt=\"Ingredients for the Guacamole Graveyard. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for the Guacamole Graveyard. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Guacamole Graveyard\u003c/h3>\n\u003cp>\u003cem>Makes enough for 6 people\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Tortilla tombstones and ghosts\u003c/em>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>Corn tortillas*\u003c/li>\n\u003cli>Canola oil\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>*\u003cstrong>Note:\u003c/strong> 6 or 8 inch tortillas are fine; the amount you need depends on how many shapes you want to make. I made about 7 shapes to start with, and was able to cut 2 or 3 from each tortilla. Be sure to make extra, at least 2 to 3x more.\u003c/p>\n\u003cp>\u003cem>Guacamole\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>3 ripe avocados\u003c/li>\n\u003cli>1 ripe tomato, halved, seeded, and finely chopped\u003c/li>\n\u003cli>1/4 cup finely chopped fresh cilantro\u003c/li>\n\u003cli>Juice of 1 to 2 limes\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the tortilla tombstones and ghosts, cut out tombstone and ghost shapes (or get crazy and try a cat or a tree) from the tortillas using a sharp knife. They should be about 3 or 4 inches tall.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88459\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-ghostmaking1000.jpg\">\u003cimg class=\"size-full wp-image-88459\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-ghostmaking1000.jpg\" alt=\" Cut out tombstone and ghost shapes from the tortillas. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cut out tombstone and ghost shapes from the tortillas.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a heavy frying pan, warm 1/2 inch of oil over medium-high heat until very hot. Add the tortilla shapes and fry, turning once, until crisp, about 30 seconds to one minute. Remove with a slotted spatula to paper towels to drain, flattening the shapes with the spatula if they start to curl.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88460\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-ghosts-fry1000.jpg\">\u003cimg class=\"size-full wp-image-88460\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-ghosts-fry1000.jpg\" alt=\"Add the tortilla shapes and fry, turning once, until crisp, about 30 seconds to one minute. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Add the tortilla shapes and fry, turning once, until crisp, about 30 seconds to one minute.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88457\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-chips1000a.jpg\">\u003cimg class=\"size-full wp-image-88457\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-chips1000a.jpg\" alt=\"Remove with a slotted spatula to paper towels to drain, flattening the shapes with the spatula. Photo: Wendy Goodfriend\" width=\"1000\" height=\"1500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Remove with a slotted spatula to paper towels to drain, flattening the shapes with the spatula.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the guacamole, cut the avocados in half lengthwise and remove the pit. Using a metal soup spoon, scoop out the avocado flesh and add it to a mixing bowl. Discard the skins.\u003c/li>\n\u003cli>Using a fork or potato masher, mash the avocado until not quite smooth. Add the tomato, cilantro, lime juice, and salt and stir to combine. Spread the guacamole in a shallow 9-inch square or round serving or baking dish (a pie or cake pan also works).\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88472\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-mash1000.jpg\">\u003cimg class=\"size-full wp-image-88472\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-mash1000.jpg\" alt=\"Using a fork or potato masher, mash the avocado until not quite smooth.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Using a fork or potato masher, mash the avocado until not quite smooth.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88470\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-graveyard1000.jpg\">\u003cimg class=\"size-full wp-image-88470\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-graveyard1000.jpg\" alt=\"Spread the guacamole in a shallow 9-inch square or round serving or baking dish .\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spread the guacamole in a shallow 9-inch square or round serving or baking dish.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Just before serving, set the ghosts and tombstones into the guacamole to create a graveyard. Dig in!\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88464\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-graveyard-chips4.jpg\">\u003cimg class=\"size-full wp-image-88464\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-graveyard-chips4.jpg\" alt=\"Guacamole Graveyard. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guacamole Graveyard. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Birth And Afterlife Of Israel's Precious Etrog Fruit",
"title": "The Birth And Afterlife Of Israel's Precious Etrog Fruit",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_88396\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/etrog3_wide-621cd57ace3be6130c5e8154b9ccbf900bfea2ca-e1412354326844.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/etrog3_wide-621cd57ace3be6130c5e8154b9ccbf900bfea2ca-e1412354326844.jpg\" alt=\"A man picks up an etrog, one of four plant species used during the celebration of Sukkot, in the ultra-Orthodox city of Bnei Brak in central Israel in September, 2012. Photo: Jack Guez /AFP/Getty Images\" width=\"1000\" height=\"563\" class=\"size-full wp-image-88396\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A man picks up an etrog, one of four plant species used during the celebration of Sukkot, in the ultra-Orthodox city of Bnei Brak in central Israel in September, 2012. Photo: Jack Guez /AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by Emily Harris, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/10/03/353311090/the-birth-and-afterlife-of-israels-precious-etrog-fruit\" target=\"_blank\">The Salt at NPR Food\u003c/a> (10/3/14)\u003c/p>\n\u003cp>In a temporary warehouse in Israel's ultra-Orthodox town of Bnei Brak, Shaul Kalimi examines etrogs.\u003c/p>\n\u003cp>From boxes stacked nearby, he takes one bumpy green citrus at a time out of padded wrapping, holds it in both hands, brings it close to his nose and peers over his glasses for a good look. He rotates each etrog slowly, checking if it's suitable to serve as a \"beautiful fruit\" — as the Bible calls for — in ceremonies during the Jewish holiday known as Sukkot. Sukkot, which commences sundown on Oct. 8, marks the harvest and the Biblical tale of Jewish people wandering the desert for 40 years.\u003c/p>\n\u003cp>\"I'm looking to see if it's symmetrical, not leaning,\" he says. \"I'm checking that the top third is free of blemishes. As for the color, I'll put it with an apple and it should turn yellow in two days.\"\u003c/p>\n\u003cfigure id=\"attachment_88397\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/etrog21_custom-9b55dd2265094028bac5a1707b3daa4f07b48d35-e1412354460541.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/etrog21_custom-9b55dd2265094028bac5a1707b3daa4f07b48d35-e1412354460541.jpg\" alt=\"A wholesaler picking out fruit in an Israeli etrog orchard weighs a large Yemen-style etrog against a smaller variety. He prefers the small ones, and will search through stacks of boxes to find those he considers most beautiful. Photo: Emily Harris/NPR\" width=\"500\" class=\"size-full wp-image-88397\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A wholesaler picking out fruit in an Israeli etrog orchard weighs a large Yemen-style etrog against a smaller variety. He prefers the small ones, and will search through stacks of boxes to find those he considers most beautiful. Photo: Emily Harris/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Kalimi's eight-year-old son, Shoam, watches his dad and examines fruit, too. For those who value a perfect etrog, the secret of finding one is worth passing on through generations.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Called \"citron\" in English and etrog in Hebrew, this fruit is believed to be the first citrus to arrive on the shores of the Mediterranean Sea. Archeological evidence — pollen imprints in the walls of a Persian palace in what's now Jerusalem — points to etrogs appearing in the area as early as the 7th century BC, says \u003ca href=\"http://departments.agri.huji.ac.il/horticulture/staff-eng/goldschmidt.html\">Eleizer E. Goldschmidt\u003c/a>, a professor of agriculture and etrog specialist at Hebrew University.\u003c/p>\n\u003cp>He says etrogs have been used in Sukkot religious rituals since at least the second century BC. It's one of four species, representing different aspects of agriculture, that observant Jews wave and pray over during the holiday ceremonies.\u003c/p>\n\u003cp>Etrog isn't specifically named in the Hebrew bible, but it has played the role of \"beautiful fruit\" for millennia because it has been considered so special for so long, Goldschmidt says.\u003c/p>\n\u003cp>\"You have no idea how exotic citrus fruits were\" when they first arrived around the Mediterranean, he says.\u003c/p>\n\u003cp>Since perhaps that long ago, rabbis have debated both the proper look of an etrog and its symbolism. Some suggest it represents the heart, says Rabbi \u003ca href=\"http://www.rabbidavidrosen.net/\">David Rosen\u003c/a>, the international director of interreligious affairs for the AJC (formerly the American Jewish Committee). The three other plants used in Sukkot ceremonies — palm, willow and myrtle — represent other parts of the body, he says.\u003c/p>\n\u003cp>\"So when we take the four species together, it's a symbol of the whole body and all its components being devoted and dedication to God,\" he says.\u003c/p>\n\u003cp>Another popular view is that these plants, each with a different balance of taste and fragrance, represent the mix of good deeds and knowledge among people. The willow offers neither taste nor fragrance, Rosen notes. Myrtle smells good but has no taste. Palms produce delicious dates but no significant scent.\u003c/p>\n\u003cp>Etrog skin, when rubbed, is intoxicating and fragrant, somewhat like a lemon. Although hardly a meal, the thick white pith inside is edible, and mildly sweet. One etrog variety has very small juice sacs in the center, although the giant Yemenite etrog has no juice inside at all.\u003c/p>\n\u003cp>Etrog are tricky to grow, especially with the unblemished skin desirable for Sukkot ceremonies. In Israel's muggy lowlands, 77-year-old Arieh Antman has been growing etrogs for decades. It's a hassle, he says. Trees bear fruit for less than a decade, the crop must be sprayed with pesticides twice daily. And the leaves, with sharp, serrated edges, must be tied back so none might brush and blemish the skin.\u003c/p>\n\u003cp>But he sticks with it, in part because he finds the whole cycle beautiful. One tree can have blossoms, green leaves and fruit all at the same time.\u003c/p>\n\u003cp>\"I've fallen in love with this crop,\" he says. \"Otherwise, I'd quit farming it.\"\u003c/p>\n\u003cfigure id=\"attachment_88398\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/etrog1_wide-1ae9a0303f6db9a772f6726505d1f2173c751564-e1412354641429.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/etrog1_wide-1ae9a0303f6db9a772f6726505d1f2173c751564-e1412354641429.jpg\" alt=\"Israeli farmer Arieh Antman has been growing the labor-intensive etrog for decades. Leaves must be tied away from the fruit so their serrated edges won't mar the etrog skin. Photo: Emily Harris/NPR\" width=\"1000\" height=\"563\" class=\"size-full wp-image-88398\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Israeli farmer Arieh Antman has been growing the labor-intensive etrog for decades. Leaves must be tied away from the fruit so their serrated edges won't mar the etrog skin. Photo: Emily Harris/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Some people prize an etrog with a \u003cem>girdel\u003c/em>, an indentation around the middle that makes the fruit resemble images of a woman's figure. Others will only consider an etrog with the \u003cem>pitam\u003c/em>, a small, stem-like extrusion on the end of the fruit that does not attach to the tree.\u003c/p>\n\u003cp>No matter the specs, every etrog is most valuable right before Sukkot.\u003c/p>\n\u003cp>A \"perfect\" etrog sell for hundreds of dollars. Israel grows about one million etrogs each year, according to the \u003ca href=\"http://www.moag.gov.il/agri/English/About+the+Ministry/Minister+of+Agriculture/default.htm\">Ministry of Agriculture\u003c/a>. A third are exported, most to the U.S. Israel imports etrogs, too, particularly from Morocco and Italy.\u003c/p>\n\u003cp>Of course, Jews weren't the only people to prize the fruit – ancient Greeks and Romans loved the scent and ate the pith in salads. Candied citron is critical to many an English Christmas table and citron preserve is important to pastry making in Italy. But the big etrog party happens in Jewish homes in the fall.\u003c/p>\n\u003cp>The average retail price in Israel before Sukkot, according to government figures, is 40 Israeli shekels, or about $11, for one etrog.\u003c/p>\n\u003cp>But after Sukkot, they're worth almost nothing.\u003c/p>\n\u003cp>Rabbi Rosen says it breaks no religious rules just to toss the etrog out with other holiday leftovers. \"It doesn't have any sanctity,\" he says. \"It isn't something like a Torah scroll that has God's name written in it.\"\u003c/p>\n\u003cp>\"Nevertheless, because it's used for a religious service,\" he adds, \"One doesn't want to be disrespectful.\"\u003c/p>\n\u003cp>So there are some \u003ca href=\"http://www.tabletmag.com/jewish-life-and-religion/112933/dont-discard-that-etrog\">common options\u003c/a> to the garbage bin. Jam is popular. So is making etrog liquor. Some people poke cloves in the etrog skin and use it in weekly Sabbath prayers as long as it stays fragrant.\u003c/p>\n\u003cp>The man with the most answers may be Uzi Eli, otherwise known as \u003ca href=\"http://www.etrogman.com/\">Etrog Man\u003c/a>. At a small shop in Jerusalem's Mahane Yehuda market, the 72-year-old and his son Or sell fresh etrog juice, etrog skin cream, etrog spray, etrog mustard, etrog jam and soap and candles made with and in the shape of an etrog.\u003c/p>\n\u003cp>\"Young people buy the spray for acne,\" Uzi says. \"The skin cream is very popular with ladies.\"\u003c/p>\n\u003cp>He makes a rub to clear sinuses, made of menthol, ginger, cayenne, camphor, along, of course, with etrog. Another concoction is intended to fight morning sickness. Etrog has a traditional association as being helpful in pregnancies.\u003c/p>\n\u003cp>\"If a pregnant woman eats a lot of etrog in the ninth month, the smell of her baby will be like etrog,\" says Uzi's son Or.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>For their business, looks don't matter, so they can pick up etrog, especially after Sukkot, for about $2 a pound.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "An odd, beautiful and persnickety citrus fruit has its big moment during the Jewish fall festival of Sukkot. But then what do you do with it?",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_88396\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/etrog3_wide-621cd57ace3be6130c5e8154b9ccbf900bfea2ca-e1412354326844.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/etrog3_wide-621cd57ace3be6130c5e8154b9ccbf900bfea2ca-e1412354326844.jpg\" alt=\"A man picks up an etrog, one of four plant species used during the celebration of Sukkot, in the ultra-Orthodox city of Bnei Brak in central Israel in September, 2012. Photo: Jack Guez /AFP/Getty Images\" width=\"1000\" height=\"563\" class=\"size-full wp-image-88396\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A man picks up an etrog, one of four plant species used during the celebration of Sukkot, in the ultra-Orthodox city of Bnei Brak in central Israel in September, 2012. Photo: Jack Guez /AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by Emily Harris, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/10/03/353311090/the-birth-and-afterlife-of-israels-precious-etrog-fruit\" target=\"_blank\">The Salt at NPR Food\u003c/a> (10/3/14)\u003c/p>\n\u003cp>In a temporary warehouse in Israel's ultra-Orthodox town of Bnei Brak, Shaul Kalimi examines etrogs.\u003c/p>\n\u003cp>From boxes stacked nearby, he takes one bumpy green citrus at a time out of padded wrapping, holds it in both hands, brings it close to his nose and peers over his glasses for a good look. He rotates each etrog slowly, checking if it's suitable to serve as a \"beautiful fruit\" — as the Bible calls for — in ceremonies during the Jewish holiday known as Sukkot. Sukkot, which commences sundown on Oct. 8, marks the harvest and the Biblical tale of Jewish people wandering the desert for 40 years.\u003c/p>\n\u003cp>\"I'm looking to see if it's symmetrical, not leaning,\" he says. \"I'm checking that the top third is free of blemishes. As for the color, I'll put it with an apple and it should turn yellow in two days.\"\u003c/p>\n\u003cfigure id=\"attachment_88397\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/etrog21_custom-9b55dd2265094028bac5a1707b3daa4f07b48d35-e1412354460541.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/etrog21_custom-9b55dd2265094028bac5a1707b3daa4f07b48d35-e1412354460541.jpg\" alt=\"A wholesaler picking out fruit in an Israeli etrog orchard weighs a large Yemen-style etrog against a smaller variety. He prefers the small ones, and will search through stacks of boxes to find those he considers most beautiful. Photo: Emily Harris/NPR\" width=\"500\" class=\"size-full wp-image-88397\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A wholesaler picking out fruit in an Israeli etrog orchard weighs a large Yemen-style etrog against a smaller variety. He prefers the small ones, and will search through stacks of boxes to find those he considers most beautiful. Photo: Emily Harris/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Kalimi's eight-year-old son, Shoam, watches his dad and examines fruit, too. For those who value a perfect etrog, the secret of finding one is worth passing on through generations.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Called \"citron\" in English and etrog in Hebrew, this fruit is believed to be the first citrus to arrive on the shores of the Mediterranean Sea. Archeological evidence — pollen imprints in the walls of a Persian palace in what's now Jerusalem — points to etrogs appearing in the area as early as the 7th century BC, says \u003ca href=\"http://departments.agri.huji.ac.il/horticulture/staff-eng/goldschmidt.html\">Eleizer E. Goldschmidt\u003c/a>, a professor of agriculture and etrog specialist at Hebrew University.\u003c/p>\n\u003cp>He says etrogs have been used in Sukkot religious rituals since at least the second century BC. It's one of four species, representing different aspects of agriculture, that observant Jews wave and pray over during the holiday ceremonies.\u003c/p>\n\u003cp>Etrog isn't specifically named in the Hebrew bible, but it has played the role of \"beautiful fruit\" for millennia because it has been considered so special for so long, Goldschmidt says.\u003c/p>\n\u003cp>\"You have no idea how exotic citrus fruits were\" when they first arrived around the Mediterranean, he says.\u003c/p>\n\u003cp>Since perhaps that long ago, rabbis have debated both the proper look of an etrog and its symbolism. Some suggest it represents the heart, says Rabbi \u003ca href=\"http://www.rabbidavidrosen.net/\">David Rosen\u003c/a>, the international director of interreligious affairs for the AJC (formerly the American Jewish Committee). The three other plants used in Sukkot ceremonies — palm, willow and myrtle — represent other parts of the body, he says.\u003c/p>\n\u003cp>\"So when we take the four species together, it's a symbol of the whole body and all its components being devoted and dedication to God,\" he says.\u003c/p>\n\u003cp>Another popular view is that these plants, each with a different balance of taste and fragrance, represent the mix of good deeds and knowledge among people. The willow offers neither taste nor fragrance, Rosen notes. Myrtle smells good but has no taste. Palms produce delicious dates but no significant scent.\u003c/p>\n\u003cp>Etrog skin, when rubbed, is intoxicating and fragrant, somewhat like a lemon. Although hardly a meal, the thick white pith inside is edible, and mildly sweet. One etrog variety has very small juice sacs in the center, although the giant Yemenite etrog has no juice inside at all.\u003c/p>\n\u003cp>Etrog are tricky to grow, especially with the unblemished skin desirable for Sukkot ceremonies. In Israel's muggy lowlands, 77-year-old Arieh Antman has been growing etrogs for decades. It's a hassle, he says. Trees bear fruit for less than a decade, the crop must be sprayed with pesticides twice daily. And the leaves, with sharp, serrated edges, must be tied back so none might brush and blemish the skin.\u003c/p>\n\u003cp>But he sticks with it, in part because he finds the whole cycle beautiful. One tree can have blossoms, green leaves and fruit all at the same time.\u003c/p>\n\u003cp>\"I've fallen in love with this crop,\" he says. \"Otherwise, I'd quit farming it.\"\u003c/p>\n\u003cfigure id=\"attachment_88398\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/etrog1_wide-1ae9a0303f6db9a772f6726505d1f2173c751564-e1412354641429.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/etrog1_wide-1ae9a0303f6db9a772f6726505d1f2173c751564-e1412354641429.jpg\" alt=\"Israeli farmer Arieh Antman has been growing the labor-intensive etrog for decades. Leaves must be tied away from the fruit so their serrated edges won't mar the etrog skin. Photo: Emily Harris/NPR\" width=\"1000\" height=\"563\" class=\"size-full wp-image-88398\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Israeli farmer Arieh Antman has been growing the labor-intensive etrog for decades. Leaves must be tied away from the fruit so their serrated edges won't mar the etrog skin. Photo: Emily Harris/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Some people prize an etrog with a \u003cem>girdel\u003c/em>, an indentation around the middle that makes the fruit resemble images of a woman's figure. Others will only consider an etrog with the \u003cem>pitam\u003c/em>, a small, stem-like extrusion on the end of the fruit that does not attach to the tree.\u003c/p>\n\u003cp>No matter the specs, every etrog is most valuable right before Sukkot.\u003c/p>\n\u003cp>A \"perfect\" etrog sell for hundreds of dollars. Israel grows about one million etrogs each year, according to the \u003ca href=\"http://www.moag.gov.il/agri/English/About+the+Ministry/Minister+of+Agriculture/default.htm\">Ministry of Agriculture\u003c/a>. A third are exported, most to the U.S. Israel imports etrogs, too, particularly from Morocco and Italy.\u003c/p>\n\u003cp>Of course, Jews weren't the only people to prize the fruit – ancient Greeks and Romans loved the scent and ate the pith in salads. Candied citron is critical to many an English Christmas table and citron preserve is important to pastry making in Italy. But the big etrog party happens in Jewish homes in the fall.\u003c/p>\n\u003cp>The average retail price in Israel before Sukkot, according to government figures, is 40 Israeli shekels, or about $11, for one etrog.\u003c/p>\n\u003cp>But after Sukkot, they're worth almost nothing.\u003c/p>\n\u003cp>Rabbi Rosen says it breaks no religious rules just to toss the etrog out with other holiday leftovers. \"It doesn't have any sanctity,\" he says. \"It isn't something like a Torah scroll that has God's name written in it.\"\u003c/p>\n\u003cp>\"Nevertheless, because it's used for a religious service,\" he adds, \"One doesn't want to be disrespectful.\"\u003c/p>\n\u003cp>So there are some \u003ca href=\"http://www.tabletmag.com/jewish-life-and-religion/112933/dont-discard-that-etrog\">common options\u003c/a> to the garbage bin. Jam is popular. So is making etrog liquor. Some people poke cloves in the etrog skin and use it in weekly Sabbath prayers as long as it stays fragrant.\u003c/p>\n\u003cp>The man with the most answers may be Uzi Eli, otherwise known as \u003ca href=\"http://www.etrogman.com/\">Etrog Man\u003c/a>. At a small shop in Jerusalem's Mahane Yehuda market, the 72-year-old and his son Or sell fresh etrog juice, etrog skin cream, etrog spray, etrog mustard, etrog jam and soap and candles made with and in the shape of an etrog.\u003c/p>\n\u003cp>\"Young people buy the spray for acne,\" Uzi says. \"The skin cream is very popular with ladies.\"\u003c/p>\n\u003cp>He makes a rub to clear sinuses, made of menthol, ginger, cayenne, camphor, along, of course, with etrog. Another concoction is intended to fight morning sickness. Etrog has a traditional association as being helpful in pregnancies.\u003c/p>\n\u003cp>\"If a pregnant woman eats a lot of etrog in the ninth month, the smell of her baby will be like etrog,\" says Uzi's son Or.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For their business, looks don't matter, so they can pick up etrog, especially after Sukkot, for about $2 a pound.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Beyond The Kibbutz: A Jewish Farm Renaissance",
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"content": "\u003cfigure id=\"attachment_88080\" class=\"wp-caption aligncenter\" style=\"max-width: 680px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/pumpkins_ElatChayyim-e1411361885521-680x331.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/pumpkins_ElatChayyim-e1411361885521-680x331.jpg\" alt=\"Photo courtesy of the Adamah farm at the Isabella Freedman Jewish Retreat Center.\" width=\"680\" height=\"331\" class=\"size-full wp-image-88080\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of the Adamah farm at the Isabella Freedman Jewish Retreat Center.\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://civileats.com/author/jfrochtzwajg/\" target=\"_blank\">Jonathan Frochtzwajg\u003c/a>, \u003ca href=\"http://civileats.com/2014/09/22/beyond-the-kibbutz-the-jewish-farm-renaissance/\" target=\"_blank\">Civil Eats\u003c/a> (9/22/14)\u003c/p>\n\u003cp>\u003cem>Editor’s note: This is the first in a multipart series about the connections between faith and farming\u003c/em>.\u003c/p>\n\u003cp>Every fall, Paul Dinberg builds a kind of thatch-roofed hut on \u003ca href=\"http://littlegnomefarm.blogspot.com/\" target=\"_blank\">his 10-acre farm in Ridgefield, Washington\u003c/a>. This “sukkah,” a ceremonial structure Jews are commanded to construct and (for the very observant) live in for the holiday of \u003ca href=\"http://en.wikipedia.org/wiki/Sukkot\" target=\"_blank\">Sukkot\u003c/a>, commemorates the Israelites’ 40 years of desert-wandering. But sukkahs also have agricultural roots, possibly harking back to temporary structures ancient Jewish farmers would live in during harvest time. For a modern-day Jewish farmer like Dinberg, that gives Sukkot—which begins at sundown October 8 this year—special meaning. “We observe all the different festivals, but as a family, Sukkot is our favorite,” he says. “What gives me satisfaction is the connection to the agricultural cycle.”\u003c/p>\n\u003cp>Though many American Jews observe Sukkot, visiting their synagogue’s sukkah or building one in their backyard (or on their fire escape, as many do in urban areas), only a tiny minority can claim such an authentic connection to the holiday. Despite a history as a largely agricultural society, as well as modern traditions such as the \u003ca href=\"http://en.wikipedia.org/wiki/Kibbutz\" target=\"_blank\">kibbutz\u003c/a> (a farming-based collective community), it’s safe to say most American Jews are no longer strongly connected to the land: according to a \u003ca href=\"http://www.pewforum.org/2013/10/01/jewish-american-beliefs-attitudes-culture-survey/\" target=\"_blank\">2013 Pew Research Center survey\u003c/a>, 96 percent live in urban or suburban areas.\u003c/p>\n\u003cp>As interest in farming and food has grown among Americans in general, though, increasing numbers of this thoroughly citified minority are going back to the land—and bringing with them a millenia-old, rich agrarian heritage.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“There’s been an incredible amount of growth over the past 15 years,” says Liz Traison, a program associate at the Jewish sustainability organization \u003ca href=\"http://hazon.org/\" target=\"_blank\">Hazon\u003c/a>. A \u003ca href=\"http://hazon.org/transformative-experiences/jofee/\" target=\"_blank\">study the group released earlier this year\u003c/a> found that the annual number of participants in immersive “Jewish Outdoor, Food, and Environmental Education” (JOFEE) programs increased twelvefold between 2000 and 2012. “When people can see where food comes from and feel like they’re part of their community, that’s a powerful and spiritual experience,” Traison says.\u003c/p>\n\u003cp>The Jewish Environmental Fellowship is one of several farming-focused JOFFE programs that have cropped up in the last decade or so. It brings a cohort of young adults to \u003ca href=\"http://hazon.org/adamah/\" target=\"_blank\">Adamah\u003c/a>, the country’s leading Jewish educational farm, for three months of organic farming and self-cultivation. Fellows bookend days working on the six-acre tract in Falls Village, Connecticut with morning meditation and evening classes on agriculture-related theology.\u003c/p>\n\u003cp>“It’s an opportunity for folks to reconnect with a culture that has been forcibly removed from any relationship with the land for thousands of years,” says Shamu Sadeh, Adamah’s director. “What does it mean to look at liturgy, or Bible stories, or kosher laws through the eyes of a farmer? It brings that stuff to life in a way you’re not otherwise going to get.”\u003c/p>\n\u003cfigure id=\"attachment_88079\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/onions_ElatChayyim.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/onions_ElatChayyim.jpg\" alt=\"Photo courtesy of the Adamah farm at the Isabella Freedman Jewish Retreat Center.\" width=\"1024\" height=\"685\" class=\"size-full wp-image-88079\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of the Adamah farm at the Isabella Freedman Jewish Retreat Center.\u003c/figcaption>\u003c/figure>\n\u003cp>Outside of institutions such as Adamah, there’s growing energy around the concept of Jewish “intentional communities” featuring farming elements. The first-ever Jewish Intentional Communities Conference, put on by Hazon last fall, drew 188 people. Among the attendees were delegates from Israeli \u003cem>kibbutzim\u003c/em>—institutions with which no Jewish, agriculture-based intentional community in America can avoid comparison. Indeed, many of the ideals that inspired pioneering “kibbutzniks”—self-reliance, honest work—echo in the contemporary U.S. intentional-community movement.\u003c/p>\n\u003cp>“There’s still so much to learn in the intentional-community world about the rise and fall of the traditional kibbutz movement in Israel,” Traison says.\u003c/p>\n\u003cp>Then there are individual Jewish farmers—like Paul Dinberg. After getting laid off from a job with the City of Portland, Oregon, Dinberg decided to leave behind the cubicle farm for, well, an actual farm. (He’d worked summers as a farm worker during grad school.) Part of his motivation, he says, came from the Jewish concept of \u003cem>tikkun olam\u003c/em>, or “repairing the world.”\u003c/p>\n\u003cp>“There’s a social-action part of being a Jew, where you’re supposed to do something good in the world,” Dinberg explains. “Farming allows me to do that—care for the earth, be a partner with God, provide opportunities for people through good food.”\u003c/p>\n\u003cp>Today, the 51-year-old runs an organic farm and community-supported agriculture (CSA) program just over the Columbia River from Portland. \u003ca href=\"http://littlegnomefarm.blogspot.com/\" target=\"_blank\">Little Gnome Farm\u003c/a> (“little-known”—get it?) operates according to such biodynamic farming methods as planting and harvesting on a lunar calendar—exactly, Dinberg notes, \u003ca href=\"http://en.wikipedia.org/wiki/Hebrew_calendar\" target=\"_blank\">as his ancient Jewish forebears did\u003c/a>.\u003c/p>\n\u003cp>Seated at his beat-up patio table in a John Deere cap and shorts, Dinberg argues that the lessons Jewish scripture offers about agriculture are more relevant than ever as the globe warms. “The Torah,” he says, “lays out how we’re supposed to relate to planet Earth and how if you idolize things like money, you’ll be pushed off the earth that sustains you.”\u003c/p>\n\u003cp>Dinberg’s not the only new Jewish back-to-lander who has drawn a connection between farming and the Judaic value of humility. Traison observes that Judaism and farming alike teach that “we live in a world we can’t quite control”—and provide their practitioners with a path to help navigate it. Adamah’s Sadeh, too, sees in agriculture a means for Jews (and everyone) to gain a broader, more spiritual perspective. At Adamah, he says, “we’re trying to provide a connection to wonder that comes from working within natural systems.”\u003c/p>\n\u003cp>“The foundation of any religion is not about laws, or what you eat, or how you practice specific rituals,” Sadeh says. “It’s about ‘wow.’ It’s about the fundamental human experience of awe. Farming’s a great way to get back to that.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About The Writer\u003c/strong>\u003cbr>\n Jonathan Frochtzwajg is a Portland, Oregon–based freelance journalist whose work has been published in T\u003cem>he Oregonian, Portland Monthly, BUST, Bitch, Modern Farmer, Willamette Week, Oregon Business, the Portland Mercury, Smith Journal\u003c/em>, and \u003cem>Los Angeles CityBeat\u003c/em>. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_88080\" class=\"wp-caption aligncenter\" style=\"max-width: 680px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/pumpkins_ElatChayyim-e1411361885521-680x331.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/pumpkins_ElatChayyim-e1411361885521-680x331.jpg\" alt=\"Photo courtesy of the Adamah farm at the Isabella Freedman Jewish Retreat Center.\" width=\"680\" height=\"331\" class=\"size-full wp-image-88080\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of the Adamah farm at the Isabella Freedman Jewish Retreat Center.\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://civileats.com/author/jfrochtzwajg/\" target=\"_blank\">Jonathan Frochtzwajg\u003c/a>, \u003ca href=\"http://civileats.com/2014/09/22/beyond-the-kibbutz-the-jewish-farm-renaissance/\" target=\"_blank\">Civil Eats\u003c/a> (9/22/14)\u003c/p>\n\u003cp>\u003cem>Editor’s note: This is the first in a multipart series about the connections between faith and farming\u003c/em>.\u003c/p>\n\u003cp>Every fall, Paul Dinberg builds a kind of thatch-roofed hut on \u003ca href=\"http://littlegnomefarm.blogspot.com/\" target=\"_blank\">his 10-acre farm in Ridgefield, Washington\u003c/a>. This “sukkah,” a ceremonial structure Jews are commanded to construct and (for the very observant) live in for the holiday of \u003ca href=\"http://en.wikipedia.org/wiki/Sukkot\" target=\"_blank\">Sukkot\u003c/a>, commemorates the Israelites’ 40 years of desert-wandering. But sukkahs also have agricultural roots, possibly harking back to temporary structures ancient Jewish farmers would live in during harvest time. For a modern-day Jewish farmer like Dinberg, that gives Sukkot—which begins at sundown October 8 this year—special meaning. “We observe all the different festivals, but as a family, Sukkot is our favorite,” he says. “What gives me satisfaction is the connection to the agricultural cycle.”\u003c/p>\n\u003cp>Though many American Jews observe Sukkot, visiting their synagogue’s sukkah or building one in their backyard (or on their fire escape, as many do in urban areas), only a tiny minority can claim such an authentic connection to the holiday. Despite a history as a largely agricultural society, as well as modern traditions such as the \u003ca href=\"http://en.wikipedia.org/wiki/Kibbutz\" target=\"_blank\">kibbutz\u003c/a> (a farming-based collective community), it’s safe to say most American Jews are no longer strongly connected to the land: according to a \u003ca href=\"http://www.pewforum.org/2013/10/01/jewish-american-beliefs-attitudes-culture-survey/\" target=\"_blank\">2013 Pew Research Center survey\u003c/a>, 96 percent live in urban or suburban areas.\u003c/p>\n\u003cp>As interest in farming and food has grown among Americans in general, though, increasing numbers of this thoroughly citified minority are going back to the land—and bringing with them a millenia-old, rich agrarian heritage.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“There’s been an incredible amount of growth over the past 15 years,” says Liz Traison, a program associate at the Jewish sustainability organization \u003ca href=\"http://hazon.org/\" target=\"_blank\">Hazon\u003c/a>. A \u003ca href=\"http://hazon.org/transformative-experiences/jofee/\" target=\"_blank\">study the group released earlier this year\u003c/a> found that the annual number of participants in immersive “Jewish Outdoor, Food, and Environmental Education” (JOFEE) programs increased twelvefold between 2000 and 2012. “When people can see where food comes from and feel like they’re part of their community, that’s a powerful and spiritual experience,” Traison says.\u003c/p>\n\u003cp>The Jewish Environmental Fellowship is one of several farming-focused JOFFE programs that have cropped up in the last decade or so. It brings a cohort of young adults to \u003ca href=\"http://hazon.org/adamah/\" target=\"_blank\">Adamah\u003c/a>, the country’s leading Jewish educational farm, for three months of organic farming and self-cultivation. Fellows bookend days working on the six-acre tract in Falls Village, Connecticut with morning meditation and evening classes on agriculture-related theology.\u003c/p>\n\u003cp>“It’s an opportunity for folks to reconnect with a culture that has been forcibly removed from any relationship with the land for thousands of years,” says Shamu Sadeh, Adamah’s director. “What does it mean to look at liturgy, or Bible stories, or kosher laws through the eyes of a farmer? It brings that stuff to life in a way you’re not otherwise going to get.”\u003c/p>\n\u003cfigure id=\"attachment_88079\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/onions_ElatChayyim.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/onions_ElatChayyim.jpg\" alt=\"Photo courtesy of the Adamah farm at the Isabella Freedman Jewish Retreat Center.\" width=\"1024\" height=\"685\" class=\"size-full wp-image-88079\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of the Adamah farm at the Isabella Freedman Jewish Retreat Center.\u003c/figcaption>\u003c/figure>\n\u003cp>Outside of institutions such as Adamah, there’s growing energy around the concept of Jewish “intentional communities” featuring farming elements. The first-ever Jewish Intentional Communities Conference, put on by Hazon last fall, drew 188 people. Among the attendees were delegates from Israeli \u003cem>kibbutzim\u003c/em>—institutions with which no Jewish, agriculture-based intentional community in America can avoid comparison. Indeed, many of the ideals that inspired pioneering “kibbutzniks”—self-reliance, honest work—echo in the contemporary U.S. intentional-community movement.\u003c/p>\n\u003cp>“There’s still so much to learn in the intentional-community world about the rise and fall of the traditional kibbutz movement in Israel,” Traison says.\u003c/p>\n\u003cp>Then there are individual Jewish farmers—like Paul Dinberg. After getting laid off from a job with the City of Portland, Oregon, Dinberg decided to leave behind the cubicle farm for, well, an actual farm. (He’d worked summers as a farm worker during grad school.) Part of his motivation, he says, came from the Jewish concept of \u003cem>tikkun olam\u003c/em>, or “repairing the world.”\u003c/p>\n\u003cp>“There’s a social-action part of being a Jew, where you’re supposed to do something good in the world,” Dinberg explains. “Farming allows me to do that—care for the earth, be a partner with God, provide opportunities for people through good food.”\u003c/p>\n\u003cp>Today, the 51-year-old runs an organic farm and community-supported agriculture (CSA) program just over the Columbia River from Portland. \u003ca href=\"http://littlegnomefarm.blogspot.com/\" target=\"_blank\">Little Gnome Farm\u003c/a> (“little-known”—get it?) operates according to such biodynamic farming methods as planting and harvesting on a lunar calendar—exactly, Dinberg notes, \u003ca href=\"http://en.wikipedia.org/wiki/Hebrew_calendar\" target=\"_blank\">as his ancient Jewish forebears did\u003c/a>.\u003c/p>\n\u003cp>Seated at his beat-up patio table in a John Deere cap and shorts, Dinberg argues that the lessons Jewish scripture offers about agriculture are more relevant than ever as the globe warms. “The Torah,” he says, “lays out how we’re supposed to relate to planet Earth and how if you idolize things like money, you’ll be pushed off the earth that sustains you.”\u003c/p>\n\u003cp>Dinberg’s not the only new Jewish back-to-lander who has drawn a connection between farming and the Judaic value of humility. Traison observes that Judaism and farming alike teach that “we live in a world we can’t quite control”—and provide their practitioners with a path to help navigate it. Adamah’s Sadeh, too, sees in agriculture a means for Jews (and everyone) to gain a broader, more spiritual perspective. At Adamah, he says, “we’re trying to provide a connection to wonder that comes from working within natural systems.”\u003c/p>\n\u003cp>“The foundation of any religion is not about laws, or what you eat, or how you practice specific rituals,” Sadeh says. “It’s about ‘wow.’ It’s about the fundamental human experience of awe. Farming’s a great way to get back to that.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About The Writer\u003c/strong>\u003cbr>\n Jonathan Frochtzwajg is a Portland, Oregon–based freelance journalist whose work has been published in T\u003cem>he Oregonian, Portland Monthly, BUST, Bitch, Modern Farmer, Willamette Week, Oregon Business, the Portland Mercury, Smith Journal\u003c/em>, and \u003cem>Los Angeles CityBeat\u003c/em>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Labor Day Weekend: Peak of Summer BBQ Menu",
"title": "Bay Area Labor Day Weekend: Peak of Summer BBQ Menu",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Labor Day weekend marks the end of summer. For anyone except those of us who live in the Bay Area. For us, it's the peak of summer. The weather warms, the sun shines, the fog lifts, and we relish those two or three balmy evenings where we can sit outside and have a proper summer barbecue. It's also time to gorge on as much summery produce as we can, before those perfect heirloom tomatoes, sweet corn, crisp green beans, fresh herbs, and juicy berries and stone fruit are gone. The following recipes are perfect for celebrating the season, especially with a cold glass of dry rosé in hand.\u003c/p>\n\u003cp> \u003cem>All Photos by\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/\">\u003cstrong>Summer Decadence: Crispy Zucchini Fritters with Lemony Yogurt-Herb Dip\u003c/strong>\u003c/a>\u003cbr>\nCrisp-edged, pan-fried zucchini cakes—like a summery latke—make use of the season’s delicious bounty. Top them off with a flavorful lemony yogurt and herb dip. \u003c/p>\n\u003cfigure id=\"attachment_86543\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-final1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-final1000.jpg\" alt=\"Zucchini, Feta, and Green Onion Fritters with Yogurt-Herb-Lemon Dip. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86543\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/\">Zucchini, Feta, and Green Onion Fritters with Yogurt-Herb-Lemon Dip.\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\">\u003cstrong>Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad\u003c/strong>\u003c/a>\u003cbr>\nGrilling meaty mushrooms, especially when brushed with garlic and herb oil, highlights their umami flavors. Tossing them into a kale salad graced with bacon and lemon will highlight your meal.\u003c/p>\n\u003cfigure id=\"attachment_86582\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-final1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-final1000a.jpg\" alt=\"Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"980\" class=\"size-full wp-image-86582\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\">Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette.\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/26/party-food-grilled-mediterranean-chicken-kebabs-with-summer-veggies/\">\u003cstrong>Party food! Grilled Mediterranean Chicken Kebabs with Summer Veggies\u003c/strong>\u003c/a>\u003cbr>\nFrom chicken to pork to assorted vegetables, kebabs are deliciously fun to eat, quick to cook, and endlessly versatile. These chicken kebabs are some of my summer favorites.\u003c/p>\n\u003cfigure id=\"attachment_86635\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-grill1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-grill1000.jpg\" alt=\"Yogurt and Herb-Marinated Chicken Kebabs with Cherry Tomatoes and Zucchini. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86635\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/26/party-food-grilled-mediterranean-chicken-kebabs-with-summer-veggies/\">Yogurt and Herb-Marinated Chicken Kebabs with Cherry Tomatoes and Zucchini.\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/27/get-your-sweet-grill-on-grilled-corn-pepper-tomato-and-arugula-salad-with-feta/\">\u003cstrong>Get Your Sweet Grill On: Grilled Corn, Pepper, Tomato, and Arugula Salad with Feta\u003c/strong>\u003c/a>\u003cbr>\nLight up the grill, crack open a beer, and throw on some corn and sweet peppers, and voila, you have a memorable salad that will come together in a snap.\u003c/p>\n\u003cfigure id=\"attachment_86680\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-salad1000.jpg\" alt=\"Grilled Corn, Sweet Peppers, Heirloom and Cherry Tomato, Feta, Arugula Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86680\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/27/get-your-sweet-grill-on-grilled-corn-pepper-tomato-and-arugula-salad-with-feta/\">Grilled Corn, Sweet Peppers, Heirloom and Cherry Tomato, Feta, Arugula Salad.\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/27/summer-italian-potato-salad-potato-and-green-bean-salad-with-lemon-pesto-vinaigrette/\">\u003cstrong>Summer Italian Potato Salad: Potato and Green Bean Salad with Lemon Pesto Vinaigrette\u003c/strong>\u003c/a>\u003cbr>\nLooking for a way to sass up your potato salad? This fresh, summery version kicks the mayo to the curb in favor of zingy pesto and lemon vinaigrette.\u003c/p>\n\u003cfigure id=\"attachment_86748\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-finish1000f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-finish1000f.jpg\" alt=\"Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86748\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/27/summer-italian-potato-salad-potato-and-green-bean-salad-with-lemon-pesto-vinaigrette/\">Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette.\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/28/bet-you-cant-stop-eating-these-vanilla-pavlovas-with-summer-nectarines-berries-and-cream/\">\u003cstrong>Bet You Can’t Stop Eating These: Vanilla Pavlovas with Summer Nectarines, Berries, and Cream\u003c/strong>\u003c/a>\u003cbr>\nCrispy-chewy meringue nests envelop whipped cream and vanilla-scented summer fruit for an ethereal, and gluten-free dessert that is impossible to stop eating.\u003c/p>\n\u003cfigure id=\"attachment_86834\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-finish1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-finish1000.jpg\" alt=\"Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86834\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/28/bet-you-cant-stop-eating-these-vanilla-pavlovas-with-summer-nectarines-berries-and-cream/\">Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries.\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Labor Day weekend marks the end of summer. For anyone except those of us who live in the Bay Area. For us, it's the peak of summer. The weather warms, the sun shines, the fog lifts, and we relish those two or three balmy evenings where we can sit outside and have a proper summer barbecue.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Labor Day weekend marks the end of summer. For anyone except those of us who live in the Bay Area. For us, it's the peak of summer. The weather warms, the sun shines, the fog lifts, and we relish those two or three balmy evenings where we can sit outside and have a proper summer barbecue. It's also time to gorge on as much summery produce as we can, before those perfect heirloom tomatoes, sweet corn, crisp green beans, fresh herbs, and juicy berries and stone fruit are gone. The following recipes are perfect for celebrating the season, especially with a cold glass of dry rosé in hand.\u003c/p>\n\u003cp> \u003cem>All Photos by\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/\">\u003cstrong>Summer Decadence: Crispy Zucchini Fritters with Lemony Yogurt-Herb Dip\u003c/strong>\u003c/a>\u003cbr>\nCrisp-edged, pan-fried zucchini cakes—like a summery latke—make use of the season’s delicious bounty. Top them off with a flavorful lemony yogurt and herb dip. \u003c/p>\n\u003cfigure id=\"attachment_86543\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-final1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-final1000.jpg\" alt=\"Zucchini, Feta, and Green Onion Fritters with Yogurt-Herb-Lemon Dip. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86543\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/\">Zucchini, Feta, and Green Onion Fritters with Yogurt-Herb-Lemon Dip.\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\">\u003cstrong>Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad\u003c/strong>\u003c/a>\u003cbr>\nGrilling meaty mushrooms, especially when brushed with garlic and herb oil, highlights their umami flavors. Tossing them into a kale salad graced with bacon and lemon will highlight your meal.\u003c/p>\n\u003cfigure id=\"attachment_86582\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-final1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-final1000a.jpg\" alt=\"Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"980\" class=\"size-full wp-image-86582\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\">Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette.\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/26/party-food-grilled-mediterranean-chicken-kebabs-with-summer-veggies/\">\u003cstrong>Party food! Grilled Mediterranean Chicken Kebabs with Summer Veggies\u003c/strong>\u003c/a>\u003cbr>\nFrom chicken to pork to assorted vegetables, kebabs are deliciously fun to eat, quick to cook, and endlessly versatile. These chicken kebabs are some of my summer favorites.\u003c/p>\n\u003cfigure id=\"attachment_86635\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-grill1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-grill1000.jpg\" alt=\"Yogurt and Herb-Marinated Chicken Kebabs with Cherry Tomatoes and Zucchini. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86635\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/26/party-food-grilled-mediterranean-chicken-kebabs-with-summer-veggies/\">Yogurt and Herb-Marinated Chicken Kebabs with Cherry Tomatoes and Zucchini.\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/27/get-your-sweet-grill-on-grilled-corn-pepper-tomato-and-arugula-salad-with-feta/\">\u003cstrong>Get Your Sweet Grill On: Grilled Corn, Pepper, Tomato, and Arugula Salad with Feta\u003c/strong>\u003c/a>\u003cbr>\nLight up the grill, crack open a beer, and throw on some corn and sweet peppers, and voila, you have a memorable salad that will come together in a snap.\u003c/p>\n\u003cfigure id=\"attachment_86680\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-salad1000.jpg\" alt=\"Grilled Corn, Sweet Peppers, Heirloom and Cherry Tomato, Feta, Arugula Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86680\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/27/get-your-sweet-grill-on-grilled-corn-pepper-tomato-and-arugula-salad-with-feta/\">Grilled Corn, Sweet Peppers, Heirloom and Cherry Tomato, Feta, Arugula Salad.\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/27/summer-italian-potato-salad-potato-and-green-bean-salad-with-lemon-pesto-vinaigrette/\">\u003cstrong>Summer Italian Potato Salad: Potato and Green Bean Salad with Lemon Pesto Vinaigrette\u003c/strong>\u003c/a>\u003cbr>\nLooking for a way to sass up your potato salad? This fresh, summery version kicks the mayo to the curb in favor of zingy pesto and lemon vinaigrette.\u003c/p>\n\u003cfigure id=\"attachment_86748\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-finish1000f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-finish1000f.jpg\" alt=\"Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86748\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/27/summer-italian-potato-salad-potato-and-green-bean-salad-with-lemon-pesto-vinaigrette/\">Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette.\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/28/bet-you-cant-stop-eating-these-vanilla-pavlovas-with-summer-nectarines-berries-and-cream/\">\u003cstrong>Bet You Can’t Stop Eating These: Vanilla Pavlovas with Summer Nectarines, Berries, and Cream\u003c/strong>\u003c/a>\u003cbr>\nCrispy-chewy meringue nests envelop whipped cream and vanilla-scented summer fruit for an ethereal, and gluten-free dessert that is impossible to stop eating.\u003c/p>\n\u003cfigure id=\"attachment_86834\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-finish1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-finish1000.jpg\" alt=\"Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86834\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/28/bet-you-cant-stop-eating-these-vanilla-pavlovas-with-summer-nectarines-berries-and-cream/\">Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries.\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bet You Can't Stop Eating These: Vanilla Pavlovas with Summer Nectarines, Berries, and Cream",
"title": "Bet You Can't Stop Eating These: Vanilla Pavlovas with Summer Nectarines, Berries, and Cream",
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"content": "\u003cfigure id=\"attachment_86834\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-finish1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-finish1000.jpg\" alt=\"Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86834\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Warning:\u003c/strong> this dessert will make you completely lose control. You will take one bite, then another, then another, and before you know it you will have eaten two of the enticing little flirts. Not that that happened to me. Nope. \u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Pavlova_(food)\" target=\"_blank\">\u003cstrong>Pavlova\u003c/strong>\u003c/a>, a dessert that originated in New Zealand or Australia (but is loved the world over) and named after Russian ballerina Anna Pavlova, consists of a crisp-on-the-outside and chewy-on-the-inside vanilla meringue nest that embraces billowy whipped cream. Sometimes, it features layers of tart citrus curd and whipped cream. The whole darn thing is often topped off with juicy, ripe fruit.\u003c/p>\n\u003cp>Here, I’ve made these light-as-a-feather, pillowy meringues into individual desserts, but you can make one large one if you like. The whipped cream adds a lovely contrast of texture. And the sweet summer berries and nectarines, delicately scented with vanilla bean seeds, give it flavorful freshness.\u003c/p>\n\u003cp>You can use just about any fruit for these, just be sure it’s of the season, fragrant, and perfectly ripe. These do not hold well so once you put them together you’ll want to serve them right away.\u003c/p>\n\u003cp>Take note! \u003cstrong>These are gluten-free!\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_86841\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-ingredients1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-ingredients1000.jpg\" alt=\"Ingredients for Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86841\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries\u003c/h3>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cp>\u003cem>Meringue\u003c/em>\u003c/p>\n\u003cli>4 large egg whites\u003c/li>\n\u003cli>Pinch of kosher salt\u003c/li>\n\u003cli>1 cup superfine sugar\u003c/li>\n\u003cli>1 tsp cornstarch\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>1/2 tsp white vinegar\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>Fruit and whipped cream\u003c/em>\n\u003cli>2 ripe nectarines or peeled peaches, halved, seeded, and cut into thin slices\u003c/li>\n\u003cli>12 oz fresh berries, such as raspberries or blackberries, halved if very large\u003c/li>\n\u003cli>4 tbsp superfine sugar\u003c/li>\n\u003cli>1/2 vanilla bean pod\u003c/li>\n\u003cli>1 cup heavy cream\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To make the meringue, preheat the oven to 325F. Line a large rimmed baking sheet with parchment paper.\u003c/li>\n\u003cli>In the bowl of a mixer fitted with the whip attachment, beat the egg whites and salt on medium speed until they start to get foamy. Slowly add the 1 cup sugar, beating until the whites are stiff and glossy. Sift the cornstarch over the mixture and add the vanilla and vinegar. Beat just until incorporated. Do not overbeat.\u003c/li>\n\u003cfigure id=\"attachment_86842\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-whipped1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-whipped1000.jpg\" alt=\"Beat until the whites are stiff and glossy. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86842\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beat until the whites are stiff and glossy. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Spoon 6 to 8 dollops of the meringue onto the prepared baking sheet, dividing the mixture evenly and spacing them at least 1 or 2 inches apart. If you want to make 1 large meringue, spoon the entire mixture onto the prepared baking sheet. Use the back of the spoon to create an indentation in the center of each mound.\u003c/li>\n\u003cfigure id=\"attachment_86840\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-hole1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-hole1000.jpg\" alt=\"Use the back of the spoon to create an indentation in the center of each mound. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86840\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use the back of the spoon to create an indentation in the center of each mound. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Bake for 5 minutes, then reduce the oven temperature to 250F. Bake until crisp, about 1 hour for the individual meringues, or 1 1/2 hours for the large meringue. Turn off the oven and leave the meringue in the oven to cool completely, at least 2 hours or up to overnight.\u003c/li>\n\u003cfigure id=\"attachment_86829\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-baking1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-baking1000.jpg\" alt=\"Bake until crisp, about 1 hour for the individual meringues. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86829\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bake until crisp, about 1 hour for the individual meringues. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>In a bowl, add the nectarine slices and berries. Sprinkle with 3 tbsp sugar. Using a small paring knife, split the vanilla bean in half lengthwise. Using the back of the knife, scrape out the seeds and add to the bowl of fruit. Toss until well combined. Let sit for about 30 minutes to macerate.\u003c/li>\n\u003cfigure id=\"attachment_86839\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-fruit1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-fruit1000.jpg\" alt=\"In a bowl, add the nectarine slices and berries. Sprinkle with 3 tbsp sugar. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86839\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In a bowl, add the nectarine slices and berries. Sprinkle with 3 tbsp sugar. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>In a bowl, beat the cream, 2 tbsp sugar, and vanilla extract until medium-soft peaks form. Do not overbeat.\u003c/li>\n\u003cfigure id=\"attachment_86832\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-fillhole1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-fillhole1000b.jpg\" alt=\"Spoon whipped cream into the meringues. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86832\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spoon whipped cream into the meringues. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86827\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-addfruit1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-addfruit1000.jpg\" alt=\"Top with spoonfuls of the fruit with juices. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86827\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Top with spoonfuls of the fruit with juices. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>To serve, divide the individual meringues among dessert plates (or place the large one on a serving platter). Divide the whipped cream amongst them, then top with spoonfuls of the fruit with juices. Serve right away.\u003c/li>\n\u003cfigure id=\"attachment_86837\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-finish1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-finish1000c.jpg\" alt=\"Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86837\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serve the Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries right away. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86834\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-finish1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-finish1000.jpg\" alt=\"Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86834\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Warning:\u003c/strong> this dessert will make you completely lose control. You will take one bite, then another, then another, and before you know it you will have eaten two of the enticing little flirts. Not that that happened to me. Nope. \u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Pavlova_(food)\" target=\"_blank\">\u003cstrong>Pavlova\u003c/strong>\u003c/a>, a dessert that originated in New Zealand or Australia (but is loved the world over) and named after Russian ballerina Anna Pavlova, consists of a crisp-on-the-outside and chewy-on-the-inside vanilla meringue nest that embraces billowy whipped cream. Sometimes, it features layers of tart citrus curd and whipped cream. The whole darn thing is often topped off with juicy, ripe fruit.\u003c/p>\n\u003cp>Here, I’ve made these light-as-a-feather, pillowy meringues into individual desserts, but you can make one large one if you like. The whipped cream adds a lovely contrast of texture. And the sweet summer berries and nectarines, delicately scented with vanilla bean seeds, give it flavorful freshness.\u003c/p>\n\u003cp>You can use just about any fruit for these, just be sure it’s of the season, fragrant, and perfectly ripe. These do not hold well so once you put them together you’ll want to serve them right away.\u003c/p>\n\u003cp>Take note! \u003cstrong>These are gluten-free!\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_86841\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-ingredients1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-ingredients1000.jpg\" alt=\"Ingredients for Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86841\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries\u003c/h3>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cp>\u003cem>Meringue\u003c/em>\u003c/p>\n\u003cli>4 large egg whites\u003c/li>\n\u003cli>Pinch of kosher salt\u003c/li>\n\u003cli>1 cup superfine sugar\u003c/li>\n\u003cli>1 tsp cornstarch\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>1/2 tsp white vinegar\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>Fruit and whipped cream\u003c/em>\n\u003cli>2 ripe nectarines or peeled peaches, halved, seeded, and cut into thin slices\u003c/li>\n\u003cli>12 oz fresh berries, such as raspberries or blackberries, halved if very large\u003c/li>\n\u003cli>4 tbsp superfine sugar\u003c/li>\n\u003cli>1/2 vanilla bean pod\u003c/li>\n\u003cli>1 cup heavy cream\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To make the meringue, preheat the oven to 325F. Line a large rimmed baking sheet with parchment paper.\u003c/li>\n\u003cli>In the bowl of a mixer fitted with the whip attachment, beat the egg whites and salt on medium speed until they start to get foamy. Slowly add the 1 cup sugar, beating until the whites are stiff and glossy. Sift the cornstarch over the mixture and add the vanilla and vinegar. Beat just until incorporated. Do not overbeat.\u003c/li>\n\u003cfigure id=\"attachment_86842\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-whipped1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-whipped1000.jpg\" alt=\"Beat until the whites are stiff and glossy. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86842\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beat until the whites are stiff and glossy. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Spoon 6 to 8 dollops of the meringue onto the prepared baking sheet, dividing the mixture evenly and spacing them at least 1 or 2 inches apart. If you want to make 1 large meringue, spoon the entire mixture onto the prepared baking sheet. Use the back of the spoon to create an indentation in the center of each mound.\u003c/li>\n\u003cfigure id=\"attachment_86840\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-hole1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-hole1000.jpg\" alt=\"Use the back of the spoon to create an indentation in the center of each mound. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86840\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use the back of the spoon to create an indentation in the center of each mound. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Bake for 5 minutes, then reduce the oven temperature to 250F. Bake until crisp, about 1 hour for the individual meringues, or 1 1/2 hours for the large meringue. Turn off the oven and leave the meringue in the oven to cool completely, at least 2 hours or up to overnight.\u003c/li>\n\u003cfigure id=\"attachment_86829\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-baking1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-baking1000.jpg\" alt=\"Bake until crisp, about 1 hour for the individual meringues. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86829\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bake until crisp, about 1 hour for the individual meringues. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>In a bowl, add the nectarine slices and berries. Sprinkle with 3 tbsp sugar. Using a small paring knife, split the vanilla bean in half lengthwise. Using the back of the knife, scrape out the seeds and add to the bowl of fruit. Toss until well combined. Let sit for about 30 minutes to macerate.\u003c/li>\n\u003cfigure id=\"attachment_86839\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-fruit1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-fruit1000.jpg\" alt=\"In a bowl, add the nectarine slices and berries. Sprinkle with 3 tbsp sugar. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86839\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In a bowl, add the nectarine slices and berries. Sprinkle with 3 tbsp sugar. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>In a bowl, beat the cream, 2 tbsp sugar, and vanilla extract until medium-soft peaks form. Do not overbeat.\u003c/li>\n\u003cfigure id=\"attachment_86832\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-fillhole1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-fillhole1000b.jpg\" alt=\"Spoon whipped cream into the meringues. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86832\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spoon whipped cream into the meringues. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86827\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-addfruit1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-addfruit1000.jpg\" alt=\"Top with spoonfuls of the fruit with juices. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86827\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Top with spoonfuls of the fruit with juices. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>To serve, divide the individual meringues among dessert plates (or place the large one on a serving platter). Divide the whipped cream amongst them, then top with spoonfuls of the fruit with juices. Serve right away.\u003c/li>\n\u003cfigure id=\"attachment_86837\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-finish1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-finish1000c.jpg\" alt=\"Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86837\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serve the Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries right away. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Get Your Sweet Grill On: Grilled Corn, Pepper, Tomato, and Arugula Salad with Feta",
"title": "Get Your Sweet Grill On: Grilled Corn, Pepper, Tomato, and Arugula Salad with Feta",
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"content": "\u003cfigure id=\"attachment_86680\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-salad1000.jpg\" alt=\"Grilled Corn, Sweet Peppers, Heirloom and Cherry Tomato, Feta, Arugula Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86680\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Corn, Sweet Peppers, Heirloom and Cherry Tomato, Feta, Arugula Salad. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Nothing says summer to me more than ripe, full-flavored tomatoes and sweet corn. I love them each on their own, and eat them heartily throughout the season, but I’m always looking for a new way to serve them. Enter this sweet and tangy, salty and peppery salad. This colorful, well-balanced dish comes together quickly, especially if you are already grilling. \u003c/p>\n\u003cp>I like to throw the corn and peppers on while the coals are plenty hot and I’m waiting for them to die down a bit to cook whatever meat I might have on hand (this salad goes great with \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/26/party-food-grilled-mediterranean-chicken-kebabs-with-summer-veggies/\">chicken kebabs\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/02/4th-of-july-recipe-grilled-marinated-flank-steak-with-arugula-salad/\">steak\u003c/a>, or pork). Put the peppers over the highest heat so the skins blacken quickly. Then finish off the corn just off the heat. You don’t have to grill it for long, just until it’s got some nice char marks and is still crisp-tender. While you are waiting for the peppers to soften off the heat, cut the corn kernels off the cob and toss in the other ingredients. Then, while your meat is sizzling away on the grill, slice up the peppers. By the time the meat is cooked, your salad is ready (it can also sit for a few hours, just don’t add the arugula until ready to serve). \u003c/p>\n\u003cfigure id=\"attachment_86678\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-salad-ingredients1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-salad-ingredients1000.jpg\" alt=\"Ingredients for Grilled Corn, Sweet Peppers, Heirloom and Cherry Tomato, Feta, Arugula Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86678\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Grilled Corn, Sweet Peppers, Heirloom and Cherry Tomato, Feta, Arugula Salad. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Grilled Corn, Sweet Peppers, Heirloom and Cherry Tomato, Feta, Arugula Salad\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3 ears fresh corn, shucked\u003c/li>\n\u003cli>1 red bell pepper\u003c/li>\n\u003cli>1 orange or yellow bell pepper\u003c/li>\n\u003cli>1 large or 2 medium ripe heirloom tomatoes, seeded and chopped\u003c/li>\n\u003cli>1 pint (1 lb) cherry tomatoes, stemmed and halved if large\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Juice of 1 lime\u003c/li>\n\u003cli>About 1/3 cup crumbled feta cheese\u003c/li>\n\u003cli>About 3 cups wild or baby arugula\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Prep the tomatoes: seed and chop the heirloom tomatoes, stem and half the cherry tomatoes.\u003c/li>\n\u003cfigure id=\"attachment_86681\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/tomatoes-salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/tomatoes-salad1000.jpg\" alt=\"Seed and chop heirloom tomatoes and stem and half cherry tomatoes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86681\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Seed and chop the heirloom tomatoes, stem and half the cherry tomatoes. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Prepare a charcoal grill for direct heat grilling over high heat. Brush the cooking grate of the grill clean, then oil the grate. Grill the corn and peppers, turning them frequently until the peppers are blackened all over and the corn is crisp-tender and covered nicely in grill marks. Transfer the corn to a cutting board. Transfer the peppers to a bowl and cover with a plate or foil. Set aside for 15 minutes.\u003c/li>\n\u003cfigure id=\"attachment_86675\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-peppers-grill1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-peppers-grill1000.jpg\" alt=\"Grill the corn and peppers, turning them frequently until the peppers are blackened all over and the corn is crisp-tender and covered nicely in grill marks. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86675\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grill the corn and peppers, turning them frequently until the peppers are blackened all over and the corn is crisp-tender and covered nicely in grill marks. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>When the corn is cool enough to handle, slice the kernels from the cob and place the kernels into a large serving bowl. Stem, seed, and quarter the peppers, then slice them crosswise into thin slices. Add to the serving bowl along with the tomatoes. Toss to combine.\u003c/li>\n\u003cfigure id=\"attachment_86674\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-kernels1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-kernels1000.jpg\" alt=\"When the corn is cool enough to handle, slice the kernels from the cob and place the kernels into a large serving bowl. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86674\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">When the corn is cool enough to handle, slice the kernels from the cob and place the kernels into a large serving bowl. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86676\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-peppers-salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-peppers-salad1000.jpg\" alt=\"Prep the peppers and add them to the serving bowl that contains the corn and tomatoes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86676\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prep the peppers and add them to the serving bowl that contains the corn and tomatoes. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Drizzle with a little olive oil and the lime juice and toss to coat. Add the feta and arugula and gently toss. Taste and season with a little salt. Serve.\u003c/li>\n\u003cfigure id=\"attachment_86692\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/toss-salad10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/toss-salad10001.jpg\" alt=\"Drizzle with a little olive oil and the lime juice and toss to coat. Add the feta and arugula and gently toss to coat. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86692\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drizzle with a little olive oil and the lime juice and toss to coat. Add the feta and arugula and gently toss. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Light up the grill, crack open a beer, and throw on some corn and sweet peppers, and voila, you have a memorable salad that will come together in a snap.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86680\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-salad1000.jpg\" alt=\"Grilled Corn, Sweet Peppers, Heirloom and Cherry Tomato, Feta, Arugula Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86680\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Corn, Sweet Peppers, Heirloom and Cherry Tomato, Feta, Arugula Salad. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Nothing says summer to me more than ripe, full-flavored tomatoes and sweet corn. I love them each on their own, and eat them heartily throughout the season, but I’m always looking for a new way to serve them. Enter this sweet and tangy, salty and peppery salad. This colorful, well-balanced dish comes together quickly, especially if you are already grilling. \u003c/p>\n\u003cp>I like to throw the corn and peppers on while the coals are plenty hot and I’m waiting for them to die down a bit to cook whatever meat I might have on hand (this salad goes great with \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/26/party-food-grilled-mediterranean-chicken-kebabs-with-summer-veggies/\">chicken kebabs\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/02/4th-of-july-recipe-grilled-marinated-flank-steak-with-arugula-salad/\">steak\u003c/a>, or pork). Put the peppers over the highest heat so the skins blacken quickly. Then finish off the corn just off the heat. You don’t have to grill it for long, just until it’s got some nice char marks and is still crisp-tender. While you are waiting for the peppers to soften off the heat, cut the corn kernels off the cob and toss in the other ingredients. Then, while your meat is sizzling away on the grill, slice up the peppers. By the time the meat is cooked, your salad is ready (it can also sit for a few hours, just don’t add the arugula until ready to serve). \u003c/p>\n\u003cfigure id=\"attachment_86678\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-salad-ingredients1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-salad-ingredients1000.jpg\" alt=\"Ingredients for Grilled Corn, Sweet Peppers, Heirloom and Cherry Tomato, Feta, Arugula Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86678\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Grilled Corn, Sweet Peppers, Heirloom and Cherry Tomato, Feta, Arugula Salad. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Grilled Corn, Sweet Peppers, Heirloom and Cherry Tomato, Feta, Arugula Salad\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3 ears fresh corn, shucked\u003c/li>\n\u003cli>1 red bell pepper\u003c/li>\n\u003cli>1 orange or yellow bell pepper\u003c/li>\n\u003cli>1 large or 2 medium ripe heirloom tomatoes, seeded and chopped\u003c/li>\n\u003cli>1 pint (1 lb) cherry tomatoes, stemmed and halved if large\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Juice of 1 lime\u003c/li>\n\u003cli>About 1/3 cup crumbled feta cheese\u003c/li>\n\u003cli>About 3 cups wild or baby arugula\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Prep the tomatoes: seed and chop the heirloom tomatoes, stem and half the cherry tomatoes.\u003c/li>\n\u003cfigure id=\"attachment_86681\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/tomatoes-salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/tomatoes-salad1000.jpg\" alt=\"Seed and chop heirloom tomatoes and stem and half cherry tomatoes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86681\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Seed and chop the heirloom tomatoes, stem and half the cherry tomatoes. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Prepare a charcoal grill for direct heat grilling over high heat. Brush the cooking grate of the grill clean, then oil the grate. Grill the corn and peppers, turning them frequently until the peppers are blackened all over and the corn is crisp-tender and covered nicely in grill marks. Transfer the corn to a cutting board. Transfer the peppers to a bowl and cover with a plate or foil. Set aside for 15 minutes.\u003c/li>\n\u003cfigure id=\"attachment_86675\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-peppers-grill1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-peppers-grill1000.jpg\" alt=\"Grill the corn and peppers, turning them frequently until the peppers are blackened all over and the corn is crisp-tender and covered nicely in grill marks. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86675\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grill the corn and peppers, turning them frequently until the peppers are blackened all over and the corn is crisp-tender and covered nicely in grill marks. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>When the corn is cool enough to handle, slice the kernels from the cob and place the kernels into a large serving bowl. Stem, seed, and quarter the peppers, then slice them crosswise into thin slices. Add to the serving bowl along with the tomatoes. Toss to combine.\u003c/li>\n\u003cfigure id=\"attachment_86674\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-kernels1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-kernels1000.jpg\" alt=\"When the corn is cool enough to handle, slice the kernels from the cob and place the kernels into a large serving bowl. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86674\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">When the corn is cool enough to handle, slice the kernels from the cob and place the kernels into a large serving bowl. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86676\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-peppers-salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-peppers-salad1000.jpg\" alt=\"Prep the peppers and add them to the serving bowl that contains the corn and tomatoes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86676\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prep the peppers and add them to the serving bowl that contains the corn and tomatoes. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Drizzle with a little olive oil and the lime juice and toss to coat. Add the feta and arugula and gently toss. Taste and season with a little salt. Serve.\u003c/li>\n\u003cfigure id=\"attachment_86692\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/toss-salad10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/toss-salad10001.jpg\" alt=\"Drizzle with a little olive oil and the lime juice and toss to coat. Add the feta and arugula and gently toss to coat. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86692\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drizzle with a little olive oil and the lime juice and toss to coat. Add the feta and arugula and gently toss. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Summer Italian Potato Salad: Potato and Green Bean Salad with Lemon Pesto Vinaigrette",
"title": "Summer Italian Potato Salad: Potato and Green Bean Salad with Lemon Pesto Vinaigrette",
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"content": "\u003cfigure id=\"attachment_86748\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-finish1000f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-finish1000f.jpg\" alt=\"Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86748\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[aside postID='bayareabites_86210,bayareabites_109295' label='More Summer Recipes']\u003c/p>\n\u003cp>A barbecue just isn’t a barbecue without a big bowl of potato salad. Or, at least, that’s what my husband thinks. And while I love the classic mayo-mustard based version (to which I always add plenty of vinegar), I’m constantly looking for new and interesting ideas. \u003c/p>\n\u003cp>The following recipe isn’t a new idea at all--it makes use of ingredients that the Italians have known for decades (centuries?) that partner beautifully: pesto, potatoes, and green beans. Based on the classic Genoese pasta dish Trenette al Pesto, which combines small red potatoes, thin green beans, basil-pine nut pesto, and a fettuccine-like strand pasta called trenette, I amped up the amount of potatoes, and got rid of the pasta. I added the lemon to give it the zing you expect from a good potato salad, and here you have the delicious results.\u003c/p>\n\u003cp>This is quite possibly going to become one of my new favorite summertime side dishes.\u003c/p>\n\u003cfigure id=\"attachment_86749\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-ingredients1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-ingredients1000.jpg\" alt=\"Ingredients for Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86749\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 lbs very small red or gold potatoes\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1 lb thin green beans, trimmed\u003c/li>\n\u003cli>Zest and juice of 1 large lemon\u003c/li>\n\u003cli>1/3 cup your favorite good-quality fresh basil pesto\u003c/li>\n\u003cli>1 tbsp white wine vinegar\u003c/li>\n\u003cli>Handful of fresh basil leaves, roughly torn or chopped, for garnish\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a large saucepan, cover the potatoes with cool water, add 1 tablespoon salt, and bring to a boil over medium-high heat. Reduce the heat and simmer until tender, 15 to 20 minutes. Drain the potatoes and let cool completely, then cut them in half.\u003c/li>\n\u003cfigure id=\"attachment_86752\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potatoes1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potatoes1000a.jpg\" alt=\"Prep the potatoes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86752\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prep the potatoes. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Meanwhile, bring another saucepan of water to a boil. Add 1 tbsp salt, then add the green beans. Cook until crisp-tender, then drain in a colander. Run under cold water to stop the cooking. Drain well.\u003c/li>\n\u003cfigure id=\"attachment_86753\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/stringbeans1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/stringbeans1000.jpg\" alt=\"Prep the green beans. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86753\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prep the green beans. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Put the potatoes and green beans into a large serving bowl. In another bowl, stir together the lemon zest and juice, pesto, and vinegar. Pour over the potato mixture and stir to coat evenly. Let sit at room temperature for 30 minutes to 1 hour. (You can make this up to this point up to 1 day ahead. Store, covered, in the refrigerator. Allow to come to room temperature for 30 minutes before proceeding.)\u003c/li>\n\u003cfigure id=\"attachment_86734\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/dressing-salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/dressing-salad1000.jpg\" alt=\"Pour the Lemon-Basil Pesto Vinaigrette over the potatoes and green beans and stir to coat evenly. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86734\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pour the Lemon-Basil Pesto Vinaigrette over the potatoes and green beans and stir to coat evenly. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Garnish with the basil and serve.\u003c/li>\n\u003cfigure id=\"attachment_86745\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-finish1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-finish1000c.jpg\" alt=\"Garnish with the basil and serve. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86745\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garnish with the basil and serve. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Looking for a way to sass up your potato salad? This fresh, summery version kicks the mayo to the curb in favor of zingy pesto and lemon vinaigrette.",
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"description": "Looking for a way to sass up your potato salad? This fresh, summery version kicks the mayo to the curb in favor of zingy pesto and lemon vinaigrette.",
"title": "Summer Italian Potato Salad: Potato and Green Bean Salad with Lemon Pesto Vinaigrette | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86748\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-finish1000f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-finish1000f.jpg\" alt=\"Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86748\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A barbecue just isn’t a barbecue without a big bowl of potato salad. Or, at least, that’s what my husband thinks. And while I love the classic mayo-mustard based version (to which I always add plenty of vinegar), I’m constantly looking for new and interesting ideas. \u003c/p>\n\u003cp>The following recipe isn’t a new idea at all--it makes use of ingredients that the Italians have known for decades (centuries?) that partner beautifully: pesto, potatoes, and green beans. Based on the classic Genoese pasta dish Trenette al Pesto, which combines small red potatoes, thin green beans, basil-pine nut pesto, and a fettuccine-like strand pasta called trenette, I amped up the amount of potatoes, and got rid of the pasta. I added the lemon to give it the zing you expect from a good potato salad, and here you have the delicious results.\u003c/p>\n\u003cp>This is quite possibly going to become one of my new favorite summertime side dishes.\u003c/p>\n\u003cfigure id=\"attachment_86749\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-ingredients1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-ingredients1000.jpg\" alt=\"Ingredients for Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86749\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 lbs very small red or gold potatoes\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1 lb thin green beans, trimmed\u003c/li>\n\u003cli>Zest and juice of 1 large lemon\u003c/li>\n\u003cli>1/3 cup your favorite good-quality fresh basil pesto\u003c/li>\n\u003cli>1 tbsp white wine vinegar\u003c/li>\n\u003cli>Handful of fresh basil leaves, roughly torn or chopped, for garnish\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a large saucepan, cover the potatoes with cool water, add 1 tablespoon salt, and bring to a boil over medium-high heat. Reduce the heat and simmer until tender, 15 to 20 minutes. Drain the potatoes and let cool completely, then cut them in half.\u003c/li>\n\u003cfigure id=\"attachment_86752\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potatoes1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potatoes1000a.jpg\" alt=\"Prep the potatoes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86752\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prep the potatoes. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Meanwhile, bring another saucepan of water to a boil. Add 1 tbsp salt, then add the green beans. Cook until crisp-tender, then drain in a colander. Run under cold water to stop the cooking. Drain well.\u003c/li>\n\u003cfigure id=\"attachment_86753\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/stringbeans1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/stringbeans1000.jpg\" alt=\"Prep the green beans. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86753\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prep the green beans. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Put the potatoes and green beans into a large serving bowl. In another bowl, stir together the lemon zest and juice, pesto, and vinegar. Pour over the potato mixture and stir to coat evenly. Let sit at room temperature for 30 minutes to 1 hour. (You can make this up to this point up to 1 day ahead. Store, covered, in the refrigerator. Allow to come to room temperature for 30 minutes before proceeding.)\u003c/li>\n\u003cfigure id=\"attachment_86734\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/dressing-salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/dressing-salad1000.jpg\" alt=\"Pour the Lemon-Basil Pesto Vinaigrette over the potatoes and green beans and stir to coat evenly. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86734\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pour the Lemon-Basil Pesto Vinaigrette over the potatoes and green beans and stir to coat evenly. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Garnish with the basil and serve.\u003c/li>\n\u003cfigure id=\"attachment_86745\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-finish1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-finish1000c.jpg\" alt=\"Garnish with the basil and serve. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86745\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garnish with the basil and serve. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"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. ",
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"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.",
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"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>",
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"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?",
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"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"radiolab": {
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},
"rightnowish": {
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"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
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