window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
},
"bayareabites_20304": {
"type": "attachments",
"id": "bayareabites_20304",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "20304",
"found": true
},
"parent": 20302,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2010/12/holiday-strata.jpg",
"width": 400,
"height": 299
}
},
"publishDate": 1292987072,
"modified": 1292987072,
"caption": null,
"description": "holiday strata",
"title": "holiday strata",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_20265": {
"type": "attachments",
"id": "bayareabites_20265",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "20265",
"found": true
},
"parent": 20264,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2010/12/xmas-dinner.jpg",
"width": 453,
"height": 378
}
},
"publishDate": 1292911540,
"modified": 1292911540,
"caption": null,
"description": "Christmas Dinner",
"title": "Christmas Dinner",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_20141": {
"type": "attachments",
"id": "bayareabites_20141",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "20141",
"found": true
},
"parent": 19905,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2010/12/buche-noel-500.jpg",
"width": 500,
"height": 375
}
},
"publishDate": 1292732520,
"modified": 1292732520,
"caption": null,
"description": null,
"title": "Buche de Noel",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_19949": {
"type": "attachments",
"id": "bayareabites_19949",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "19949",
"found": true
},
"parent": 19947,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2010/12/gluten-free-gingerbread-men3.jpg",
"width": 300,
"height": 450
}
},
"publishDate": 1292524199,
"modified": 1292524199,
"caption": null,
"description": "Gluten Free Gingerbread Cookies Recipe",
"title": "gluten-free-gingerbread-men3",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_19809": {
"type": "attachments",
"id": "bayareabites_19809",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "19809",
"found": true
},
"parent": 19807,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2010/12/2010_12_brussels_sprouts_chips-3.jpg",
"width": 500,
"height": 333
}
},
"publishDate": 1292230772,
"modified": 1292230772,
"caption": null,
"description": "Brussels Sprout Chips",
"title": "Brussels Sprout Chips",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"denise-lincoln": {
"type": "authors",
"id": "5016",
"meta": {
"index": "authors_1716337520",
"id": "5016",
"found": true
},
"name": "Denise Santoro Lincoln",
"firstName": "Denise Santoro",
"lastName": "Lincoln",
"slug": "denise-lincoln",
"email": "dmsantoro@yahoo.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "I am a writer, editor, mother of twins, and enthusiastic home cook. I was raised by an Italian-American mother who, in the 1970s, grew her own basil (because she couldn’t find any in the local grocery stores), zucchini (for those delicious flowers), and tomatoes (because the ones in the store tasted like “a potato”). My mom taught us to love all kinds of food and revere high-quality ingredients. I am now trying to follow in my mother’s footsteps and am on a mission to help my daughters become adventurous eaters who have a healthy respect for seasonal food raised locally. My daughters and I grow vegetables and go to the farmers’ market. We also love to shop at Piedmont Grocery and Trader Joe’s. When I’m not hanging out with my daughters or cooking, I like to contribute to cookbooks (including Williams-Sonoma’s Food Made Fast and Foods of the World series), work as an editor, and write about food for \u003cstrong>Bay Area Bites\u003c/strong> and \u003cstrong>Denise's Kitchen\u003c/strong>. My food inspirations are M.F.K Fisher, Julia Child, and Alice Waters — three fabulous women who encompass everything I love about food.",
"avatar": "https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Denise Santoro Lincoln | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/denise-lincoln"
},
"michael-procopio": {
"type": "authors",
"id": "5017",
"meta": {
"index": "authors_1716337520",
"id": "5017",
"found": true
},
"name": "Michael Procopio",
"firstName": "Michael",
"lastName": "Procopio",
"slug": "michael-procopio",
"email": "m_procopio@mac.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "I am terribly fond of martinis, Edward Gorey, and sleeping with many pillows. \r\nYou are more than welcome to follow me on Twitter: \u003ca href=\"http://twitter.com/#!/procopster\">@procopster\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g",
"twitter": "procopster",
"facebook": "foodforthethoughtless",
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Michael Procopio | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/michael-procopio"
},
"stephanie-im": {
"type": "authors",
"id": "5037",
"meta": {
"index": "authors_1716337520",
"id": "5037",
"found": true
},
"name": "Stephanie Hua",
"firstName": "Stephanie",
"lastName": "Hua",
"slug": "stephanie-im",
"email": "stephanieim1023@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Stephanie Hua is the creator of \u003ca href=\"http://lickmyspoon.com\">Lick My Spoon\u003c/a>, a place for all things delicious. So far she has learned that she very much enjoys salted caramel anything, a good soup dumpling is worth a scalded tongue, and there is no room in life for non-fat cheese and crappy chocolate. Also, a barrel of cheese balls never ends well. \r\n\r\nStephanie has been known to choose her company based on how much they can pack it down. Ability to endure cramped quarters, sketchy back alleys, and uncharted paths to seek out that special dish is also a plus in her book. If you fit the criteria, drop a note. You’ll probably get along just fine.\r\n\r\nStephanie's writing and photography have been featured in Fodor's Travel, Wine Enthusiast Magazine, Serious Eats, and Sundance Channel. Follow her on \u003ca href=\"http://www.facebook.com/pages/Lick-My-Spoon/124276040932644\">Facebook\u003c/a> and \u003ca href=\"https://twitter.com/lickmyspoon\">@lickmyspoon\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g",
"twitter": "LickMySpoon",
"facebook": "pages/Lick-My-Spoon/124276040932644",
"instagram": null,
"linkedin": "StephanieHua",
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Stephanie Hua | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/stephanie-im"
},
"stephanie-rosenbaum": {
"type": "authors",
"id": "5038",
"meta": {
"index": "authors_1716337520",
"id": "5038",
"found": true
},
"name": "Stephanie Rosenbaum Klassen",
"firstName": "Stephanie",
"lastName": "Rosenbaum Klassen",
"slug": "stephanie-rosenbaum",
"email": "dixieday@aol.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.",
"avatar": "https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g",
"twitter": "sjrosenbaum",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"author"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Stephanie Rosenbaum Klassen | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/stephanie-rosenbaum"
},
"megangordon": {
"type": "authors",
"id": "5072",
"meta": {
"index": "authors_1716337520",
"id": "5072",
"found": true
},
"name": "Megan Gordon",
"firstName": "Megan",
"lastName": "Gordon",
"slug": "megangordon",
"email": "meganjgordon@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Megan Gordon is originally from Eureka, CA although she's lived in numerous college towns around the country (another story altogether). A freelance food and travel writer, Megan has written for publications like \u003cem>Ready Made Magazine\u003c/em>, \u003cem>The San Francisco Examiner\u003c/em>, \u003cem>Edible SF\u003c/em> and \u003cem>Edible Marin & Wine Country\u003c/em>, \u003cem>Olive Oil Times\u003c/em> and \u003cem>The San Francisco Bay Guardian\u003c/em>. She writes regularly for Apartment Therapy's \u003ca href=\"http://www.thekitchn.com/thekitchn/author/megang\">The Kitchn\u003c/a> and maintains her own local food blog, \u003ca href=\"http://asweetspoonful.com/\">A Sweet Spoonful\u003c/a>. Yes, Megan even tweets \u003ca href=\"http://twitter.com/#!/meganjanesf\">@meganjanesf\u003c/a>. In addition to writing and photographing food, Megan is the founder (and head baker) of \u003ca href=\"http://www.margebakery.com/\">Marge\u003c/a>, a Bay Area baking company specializing in classic American pies and nostalgic desserts.",
"avatar": "https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Megan Gordon | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/megangordon"
},
"stephaniestiavetti": {
"type": "authors",
"id": "5120",
"meta": {
"index": "authors_1716337520",
"id": "5120",
"found": true
},
"name": "Stephanie Stiavetti",
"firstName": "Stephanie",
"lastName": "Stiavetti",
"slug": "stephaniestiavetti",
"email": "steph@theculinarylife.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Stephanie is a writer and cookbook author recovering from her former tech-startup life. On the side she's also a media consultant, specializing in all forms of digital goodness: audio, video, print, design, and social media.\r\n\r\nAfter leaving the tech world nearly a decade ago, \u003ca title=\"The Culinary Life Comfort Food Blog\" href=\"http://www.theculinarylife.com/\">Stephanie\u003c/a> made a career jump to her lifetime love, writing. She currently writes for the Huffington Post, KQED's Bay Area Bites, NPR, and other select media outlets. Her first cookbook,\u003ca title=\"Melt Macaroni and Cheese Website\" href=\"http://www.meltmacaroni.com/\">Melt: The Art of Macaroni and Cheese\u003c/a>, is due out in fall 2013 on Little, Brown with coauthor Garrett McCord.\r\n\r\nBeing a recovering techy leaves an indelible mark, and everything Stephanie does is infused with her deep fascination with digital technology. She has been blogging since 1999, before blog engines even existed and a great readership consisted of a handful of friends who occasionally thought to check out your site. In 2005 she started her first food blog, which she repurposed in 2007 to become \u003ca title=\"The Culinary Life Newsletter\" href=\"http://www.theculinarylife.com/the-culinary-life-newsletter/\">The Culinary Life\u003c/a>.\r\n\r\nStephanie can be called many things: food writer, essayist, professional recipe developer, cookbook author, social media consultant, videographer, documentary maker, website developer, archivist of life. Despite all of these titles, she most commonly responds to \u003cem>Steph\u003c/em>.",
"avatar": "https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g",
"twitter": "sstiavetti",
"facebook": "sstiavetti",
"instagram": null,
"linkedin": "sstiavetti",
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Stephanie Stiavetti | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/stephaniestiavetti"
},
"vizahajszky": {
"type": "authors",
"id": "5126",
"meta": {
"index": "authors_1716337520",
"id": "5126",
"found": true
},
"name": "Vi Zahajszky",
"firstName": "Vi",
"lastName": "Zahajszky",
"slug": "vizahajszky",
"email": "vizaha@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Vi Zahajszky, originally from Hungary, Boston, and New York, drove across the country to San Francisco a few years ago with her husband Chris and a rescue pup named The Bandit. By day she works at KQED and is involved in the station's new media efforts. By night, her passions lie in vegan food and fashion. Her own blog, \u003ca href=\"http://plantmade.me/\">plantmade\u003c/a>, focuses on vegan and cruelty-free fashion. She is a fashion writer for eco-conscious website \u003ca href=\"http://www.onegreenplanet.org/\">One Green Planet\u003c/a>, and has contributed to SF vegan lifestyle blog \u003ca href=\"http://vegansaurus.com/\">Vegansaurus\u003c/a> and San Diego food blog \u003ca href=\"http://www.pizzellesbakery.com/blog/\">Pizzelles\u003c/a>.\r\nCurrently studying fashion design and pattern-making at Apparel Arts in San Francisco, she has plans to eventually develop a vegan clothing line. You can find her on \u003ca href=\"http://www.facebook.com/?ref=logo#!/pages/Plantmade/202383299779143\">facebook\u003c/a> and on twitter \u003ca href=\"http://twitter.com/#!/plantmade\">@plantmade\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/98a3d14c225721704b2ba9a8d8afaf5a?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Vi Zahajszky | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/98a3d14c225721704b2ba9a8d8afaf5a?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/98a3d14c225721704b2ba9a8d8afaf5a?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/vizahajszky"
}
},
"pagesReducer": {
"bayareabites_category_holidays-and-traditions": {
"type": "terms",
"id": "bayareabites_1763",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1763",
"score": 14.402988
},
"featImg": null,
"name": "holidays and traditions",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holidays and traditions Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1254,
"slug": "holidays-and-traditions",
"isLoading": false,
"title": "holidays and traditions",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 43
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=holidays-and-traditions",
"seeMore": false,
"paginated": true,
"page": 43
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://streams.kqed.org/kqedradio",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"bayareabites_20347": {
"type": "posts",
"id": "bayareabites_20347",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "20347",
"score": null,
"sort": [
1293304016000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1293304016,
"format": "aside",
"disqusTitle": "Memories of an Italian Christmas ",
"title": "Memories of an Italian Christmas ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/buon-natale.jpg\" alt=\"Buon Natale!\" title=\"Buon Natale!\" width=\"300\" height=\"400\" class=\"alignleft size-full wp-image-20386\">Buon Natale!\u003c/p>\n\u003cp>There are a lot of reasons that we love Italy here in San Francisco. The heritage of our city, caught in the hiss of a thousand espresso machines every morning and the beckoning scent of chopped garlic sizzling in olive oil at night, is a melting pot, to be sure, but a fine portion of the pot can be traced back to Genoa and Liguria, Venice and Rome, Sicily and Sardinia. Here, like there, we make wine, press olives, harvest rosemary from the hillsides and basil from our backyards. And naturally, we eat, drink, and talk about eating and drinking with gusto and boundless energy.\u003c/p>\n\u003cp>December in Bologna, where I used to live, looks a lot like a slow-food, un-commercial dream of Christmas: no tinsel, no \u003cem>Jingle Bells\u003c/em>, just pine boughs across the windowsills, tiny white lights looped across the narrow streets radiating off the central square, and in the steamy-windowed caffes, thick-as-pudding ciccolatta calda (hot chocolate) topped with a snowball of whipped cream. The busiest shops are the ones selling food, no surprise in a city that's been obsessed with seeking both knowledge (the University of Bologna is one of Europe's oldest seats of learning) and the pleasures of the table for centuries. \u003c/p>\n\u003cp>No Italian, it seems, can set foot in another's home at Christmastime without bringing a panettone, a puffy yeasted sweet bread studded with candied fruit. And so, brightly colored boxes the size of football helmets were stacked 10 deep at every shop, some lavishly striped with chocolate-hazelnut \u003cem>gianduia,\u003c/em> others the simplest plain \u003cem>pane d'oro,\u003c/em> without nuts or fruit. \u003c/p>\n\u003cp>(And once they go on sale, the week after Christmas--we scored ours for 1 euro--they make extravagantly delicious French toast, especially after a New Year's Eve spent elbow-to-elbow in the main plaza watching fireworks and downing prosecco straight from the bottle.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Like the euro, panettone are ubiquitous throughout Italy now, with no particular regional association. But everywhere the panettone was, so was the local specialty, certosino, a flat, glossy spiced fruitcake glistening with translucent candied cherries and nuts. In the pasta shops, between the usual trays of eggy fresh tagliatelle were heaps of tiny, hand-pinched tortellini, the pride of Bologna, filled with a rich mixture of veal and mortadella and ready to be floated in golden capon broth to start the Christmas dinner. \u003c/p>\n\u003cp>In the butcher shops, fat zampone the size of a baby's pudgy arm were on proud display. There's no delicate way to describe zampone: it's a pig's trotter, bones removed, packed with a savory meat stuffing and then sewn back up so that it looks ready to walk. Simmered a long time, then served with lentils, it's a traditional dish in Emilia-Romagna, especially around New Year's. \u003c/p>\n\u003cp>In the sweet shops, there were shiny boxes of dreamy, hazelnut-layered Fiat Cremino and Fiat Noir chocolates, made by Majani, but also chunks of \u003cem>carbone,\u003c/em> crunchy lumps of rock candy dyed black to look like coal. (It seems naughty Italian children are also in danger of getting coal for Christmas.) Santa Claus, that jolly toy-toting American immigrant, has made some inroads, but traditionally, gifts for children come not on Christmas Day but on Epiphany, delivered by a beneficent witch known as \u003cem>La Befana.\u003c/em> \u003c/p>\n\u003cp>We saw her--or at least a convincing, black-shawled version of her--riding in a carriage through the streets of Bologna on the morning of January 6. A well-dressed older gentleman ahead of us, cellphone pressed to his ear, turned his head as she rode by. \"Ah, ecco La Befana!\" he said, in perfect seriousness, before resuming his conversation.\u003c/p>\n\u003cp>Bologna loves its salume (it is the home of mortadella, bastardized here into baloney) and its culatello, not to mention the sweet-salty proscuitto produced in nearby Parma. That Christmas, I learned the way to get the best proscuitto was to follow hard on the heels of the bossiest elderly lady customer in the shop. Once she'd picked out, after much discussion, the exact haunch of proscuitto she wanted out of the many in the shop, I'd hover in her wake. As soon as her purchase was wrapped up, I'd hustle to the counter, before the leg could be lifted off the slicer, and request a few \u003cem>etti\u003c/em> (100 grams) of \u003cem>lo stesso\u003c/em> (the same). (This technique can also be used very successfully re: smoked salmon in Jewish delis.)\u003c/p>\n\u003cp>Another tradition that really came into its own at this time of year was the \u003cem>aperitivi\u003c/em> spread. No corner caffe-bar would dream of serving drinks without putting out a little free something to snack on. It could be just little squares of leftover panini and a bowl of olives, or a whole mini-buffet, but it's common throughout Italy in the evening. Only in Bologna does aperitivi happen before lunch, too. \u003c/p>\n\u003cp>Well, \u003cem>perche non?\u003c/em> The holidays seemed like a great time to take advantage of this, especially when friends came to visit. It was a cultural mandate, after all. After a Christmas Eve morning spent browsing through churches (each with an extravagant creche on display), excellent chocolate shops, and tiny, fiercely bustling cheese stores (but giving the equine butcher shops--marked by the golden horse heads out front--a wide berth), we ducked into a nearby caffe for a couple glasses of prosecco. The counter was loaded with an especially lavish display of tasty little snacks for the taking--craggy chunks of parmesan and cubes of mortadella, proscuitto wrapped around the skinny bread sticks known as \u003cem>grissini,\u003c/em> olives, sweet roasted red peppers, artichoke hearts, a hot cheese dip kept warm over a candle--and the perpetually chic Italians around us were happily munching. Behind the counter, one of the equally chic workers paused and held up her own glass of bubbles. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"Buon Natale!\" she said, looking out over the bar. \"Buon Natale a tutti!\"\u003c/p>\n\n",
"disqusIdentifier": "20347 http://blogs.kqed.org/bayareabites/?p=20347",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/12/25/memories-of-an-italian-christmas/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1002,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 15
},
"modified": 1293467666,
"excerpt": "Buon Natale!\r\n\r\nThere are a lot of reasons that we love Italy here in San Francisco. The heritage of our city, caught in the hiss of a thousand espresso machines every morning and the beckoning scent of chopped garlic sizzling in olive oil at night, is a melting pot, to be sure, but a fine portion of the pot can be traced back to Genoa and Liguria, Venice and Rome, Sicily and Sardinia. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Buon Natale!\r\n\r\nThere are a lot of reasons that we love Italy here in San Francisco. The heritage of our city, caught in the hiss of a thousand espresso machines every morning and the beckoning scent of chopped garlic sizzling in olive oil at night, is a melting pot, to be sure, but a fine portion of the pot can be traced back to Genoa and Liguria, Venice and Rome, Sicily and Sardinia. ",
"title": "Memories of an Italian Christmas | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Memories of an Italian Christmas ",
"datePublished": "2010-12-25T11:06:56-08:00",
"dateModified": "2010-12-27T08:34:26-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "memories-of-an-italian-christmas",
"status": "publish",
"path": "/bayareabites/20347/memories-of-an-italian-christmas",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/buon-natale.jpg\" alt=\"Buon Natale!\" title=\"Buon Natale!\" width=\"300\" height=\"400\" class=\"alignleft size-full wp-image-20386\">Buon Natale!\u003c/p>\n\u003cp>There are a lot of reasons that we love Italy here in San Francisco. The heritage of our city, caught in the hiss of a thousand espresso machines every morning and the beckoning scent of chopped garlic sizzling in olive oil at night, is a melting pot, to be sure, but a fine portion of the pot can be traced back to Genoa and Liguria, Venice and Rome, Sicily and Sardinia. Here, like there, we make wine, press olives, harvest rosemary from the hillsides and basil from our backyards. And naturally, we eat, drink, and talk about eating and drinking with gusto and boundless energy.\u003c/p>\n\u003cp>December in Bologna, where I used to live, looks a lot like a slow-food, un-commercial dream of Christmas: no tinsel, no \u003cem>Jingle Bells\u003c/em>, just pine boughs across the windowsills, tiny white lights looped across the narrow streets radiating off the central square, and in the steamy-windowed caffes, thick-as-pudding ciccolatta calda (hot chocolate) topped with a snowball of whipped cream. The busiest shops are the ones selling food, no surprise in a city that's been obsessed with seeking both knowledge (the University of Bologna is one of Europe's oldest seats of learning) and the pleasures of the table for centuries. \u003c/p>\n\u003cp>No Italian, it seems, can set foot in another's home at Christmastime without bringing a panettone, a puffy yeasted sweet bread studded with candied fruit. And so, brightly colored boxes the size of football helmets were stacked 10 deep at every shop, some lavishly striped with chocolate-hazelnut \u003cem>gianduia,\u003c/em> others the simplest plain \u003cem>pane d'oro,\u003c/em> without nuts or fruit. \u003c/p>\n\u003cp>(And once they go on sale, the week after Christmas--we scored ours for 1 euro--they make extravagantly delicious French toast, especially after a New Year's Eve spent elbow-to-elbow in the main plaza watching fireworks and downing prosecco straight from the bottle.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Like the euro, panettone are ubiquitous throughout Italy now, with no particular regional association. But everywhere the panettone was, so was the local specialty, certosino, a flat, glossy spiced fruitcake glistening with translucent candied cherries and nuts. In the pasta shops, between the usual trays of eggy fresh tagliatelle were heaps of tiny, hand-pinched tortellini, the pride of Bologna, filled with a rich mixture of veal and mortadella and ready to be floated in golden capon broth to start the Christmas dinner. \u003c/p>\n\u003cp>In the butcher shops, fat zampone the size of a baby's pudgy arm were on proud display. There's no delicate way to describe zampone: it's a pig's trotter, bones removed, packed with a savory meat stuffing and then sewn back up so that it looks ready to walk. Simmered a long time, then served with lentils, it's a traditional dish in Emilia-Romagna, especially around New Year's. \u003c/p>\n\u003cp>In the sweet shops, there were shiny boxes of dreamy, hazelnut-layered Fiat Cremino and Fiat Noir chocolates, made by Majani, but also chunks of \u003cem>carbone,\u003c/em> crunchy lumps of rock candy dyed black to look like coal. (It seems naughty Italian children are also in danger of getting coal for Christmas.) Santa Claus, that jolly toy-toting American immigrant, has made some inroads, but traditionally, gifts for children come not on Christmas Day but on Epiphany, delivered by a beneficent witch known as \u003cem>La Befana.\u003c/em> \u003c/p>\n\u003cp>We saw her--or at least a convincing, black-shawled version of her--riding in a carriage through the streets of Bologna on the morning of January 6. A well-dressed older gentleman ahead of us, cellphone pressed to his ear, turned his head as she rode by. \"Ah, ecco La Befana!\" he said, in perfect seriousness, before resuming his conversation.\u003c/p>\n\u003cp>Bologna loves its salume (it is the home of mortadella, bastardized here into baloney) and its culatello, not to mention the sweet-salty proscuitto produced in nearby Parma. That Christmas, I learned the way to get the best proscuitto was to follow hard on the heels of the bossiest elderly lady customer in the shop. Once she'd picked out, after much discussion, the exact haunch of proscuitto she wanted out of the many in the shop, I'd hover in her wake. As soon as her purchase was wrapped up, I'd hustle to the counter, before the leg could be lifted off the slicer, and request a few \u003cem>etti\u003c/em> (100 grams) of \u003cem>lo stesso\u003c/em> (the same). (This technique can also be used very successfully re: smoked salmon in Jewish delis.)\u003c/p>\n\u003cp>Another tradition that really came into its own at this time of year was the \u003cem>aperitivi\u003c/em> spread. No corner caffe-bar would dream of serving drinks without putting out a little free something to snack on. It could be just little squares of leftover panini and a bowl of olives, or a whole mini-buffet, but it's common throughout Italy in the evening. Only in Bologna does aperitivi happen before lunch, too. \u003c/p>\n\u003cp>Well, \u003cem>perche non?\u003c/em> The holidays seemed like a great time to take advantage of this, especially when friends came to visit. It was a cultural mandate, after all. After a Christmas Eve morning spent browsing through churches (each with an extravagant creche on display), excellent chocolate shops, and tiny, fiercely bustling cheese stores (but giving the equine butcher shops--marked by the golden horse heads out front--a wide berth), we ducked into a nearby caffe for a couple glasses of prosecco. The counter was loaded with an especially lavish display of tasty little snacks for the taking--craggy chunks of parmesan and cubes of mortadella, proscuitto wrapped around the skinny bread sticks known as \u003cem>grissini,\u003c/em> olives, sweet roasted red peppers, artichoke hearts, a hot cheese dip kept warm over a candle--and the perpetually chic Italians around us were happily munching. Behind the counter, one of the equally chic workers paused and held up her own glass of bubbles. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"Buon Natale!\" she said, looking out over the bar. \"Buon Natale a tutti!\"\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/20347/memories-of-an-italian-christmas",
"authors": [
"5038"
],
"categories": [
"bayareabites_752",
"bayareabites_1763",
"bayareabites_61"
],
"tags": [
"bayareabites_8649",
"bayareabites_558",
"bayareabites_8646",
"bayareabites_8648",
"bayareabites_14745"
],
"label": "bayareabites"
},
"bayareabites_20351": {
"type": "posts",
"id": "bayareabites_20351",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "20351",
"score": null,
"sort": [
1293175839000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1293175839,
"format": "aside",
"disqusTitle": "Ovaltine Ice Cream: Christmas without The Fluff",
"title": "Ovaltine Ice Cream: Christmas without The Fluff",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/Ovaltine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/Ovaltine.jpg\" alt=\"Ovaltine\" title=\"Ovaltine\" width=\"233\" height=\"350\" class=\"alignleft size-full wp-image-20352\">\u003c/a>Cloris Leachman and Mel Brooks are almost entirely to blame for this week's post. Or to thank, depending upon your point of view.\u003c/p>\n\u003cp>I was curled up in bed one evening, enjoying a scene from the film Young Frankenstein in which Frau Blucher (cue whinnying horses) offers the good eponymous doctor \u003ca href=\"http://www.youtube.com/watch?v=GHb7DJDCptA\">first brandy, then warm milk, and finally Ovaltine\u003c/a> before he goes to bed, much to his increasing irritation.\u003c/p>\n\u003cp>Ovaltine. I hadn't thought about it in decades. The next several scenes of the film played to a distracted audience because I was too busy (falsely) reminiscing about a malty, vitamin and mineral-infused powder and how delicious a hot, milky mug of the stuff would send me off to sleep at night.\u003c/p>\n\u003cp>So I went out and bought some then next morning.\u003c/p>\n\u003cp>When I returned home with my prize (secret decoder ring sadly not included), I heated up some milk and stirred in three heaping tablespoons, \u003ca href=\"http://www.youtube.com/watch?v=X5ZAISx-jdw\">just as I was told to do in this commercial\u003c/a>. I took a sip and remembered something important:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I didn't like hot Ovaltine as a kid. Thirty years later, I still felt the same way. Rather than spend the morning being a Sulky Sue, I poured myself a cup of hot coffee instead and remembered the way I truly enjoyed the official beverage of Captain Midnight: cold.\u003c/p>\n\u003cp>Really, really cold. I'd save my heaping tablespoons for sprinkling over vanilla ice cream and stir them in-- essentially making myself Ovaltine ice cream. More correctly, I was making myself an Ovaltine shake in a bowl because I'd stir it so much that it would soften and melt enough for me to ladle it into my mouth like cold soup.\u003c/p>\n\u003cp>Highly caffeinated and momentarily filled with energy, I decided to go ahead and make myself some Ovaltine ice cream then and there so that I could save precious time and energy later when I'd return home, brain-fried and exhausted from work, looking for something sweet and comforting when I no longer had the will to heap or stir.\u003c/p>\n\u003cp>And I thought it would make a lovely little Christmas treat to share with my readers. Something special that wasn't another \u003ca href=\"http://michaelprocopio.wordpress.com/2010/12/09/one-fierce-holiday-cookie/\">god damned Holiday Cookie\u003c/a>. I made the ice cream in no time, but I let it sit covered in my freezer between the half-finsished bottle of limoncello and 2-lb. bag of pecans to languish uneaten and un-photographed.\u003c/p>\n\u003cp>Why? It seemed too simple to share. It wasn't enough. Almost reflexively, I felt that, since this was the Holiday Season, it needed a little extra oomph. I needed to deck this ice cream's halls with boughs of something. But what?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/Marshmallows.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/Marshmallows.jpg\" alt=\"\" title=\"Marshmallows\" width=\"350\" height=\"233\" class=\"alignnone size-full wp-image-20354\">\u003c/a>\u003c/p>\n\u003cp>Marshmallows were the first things that came to mind. It stood to reason that, if one would drink hot cocoa or Ovaltine garnished with cute little marshmallows, why not ice cream? It would make for a nice little trimming.\u003c/p>\n\u003cp>I thought about swirling marshmallow fluff into the ice cream, but I wanted the option of not having every serving marshmallow-laced.\u003c/p>\n\u003cp>What about a dollop of marshmallow fluff on top? For no discernible reason, the idea left me as cold as the ice cream shoved in my freezer. Instead, I thought I would make a marshmallow fluff whipped cream. I thought I was being brilliant, but I just wound up giving myself an ice cream-induced headache.\u003c/p>\n\u003cp>Or, rather, an ice cream garnish-induced headache. I went through five batches, each one better than the next, but still not right. Too sticky, not flavorful enough to match the ice cream, too absolutely irritating. I couldn't get my dessert spectacular enough. Or pretty enough. I was spending so much time, money, and energy on this whole marshmallow business that I was beginning to wish I'd never made the ice cream in the first place. I just wanted the whole thing to go away. I was stressing myself out over a dessert. I felt ridiculous. And I've never been a huge marshmallow fan to begin with.\u003c/p>\n\u003cp>Then I made an important connection:\u003c/p>\n\u003cp>The way I was feeling about my Ovaltine ice cream was precisely the way I felt about Christmas-- what was initially a simple, delightful, and comforting idea had transformed into something complicated, annoying, and stress-inducing. This little exercise in making a malted ice cream became, in it's own way, an unexpected gift-- I realized that it wasn't Christmas (or my ice cream, for that matter) that I had grown to loathe, it was all the other stuff-- the irritating marshmallowy fluff-- that gets in the way:\u003c/p>\n\u003cp>The wish lists; the awful sweaters; the cheesy and inescapable Christmas music; the garish decorations; the wasted money; the expectations; the enforced Holiday cheer; the sappy, sticky, saccharine sweetness that has fixed itself to the holiday. What was once a season of good will has transformed itself over the years into an overblown marshmallow world in the winter.\u003c/p>\n\u003cp>And anyone with sufficient marshmallow experience can tell you that marshmallows are hard, tasteless things when they get cold.\u003c/p>\n\u003cp>And then I realized another important thing: I'm being terribly hard on the poor old marshmallow. I had burdened an essentially innocuous piece of gelatinous poof with all the evils of Christmas Present. And I'm okay with that because this whole exercise has made me understand what is and is not important about both Christmas and desserts:\u003c/p>\n\u003cp>a) They should both be sources of comfort and joy.\u003c/p>\n\u003cp>b) They should both be shared with those you love.\u003c/p>\n\u003cp>c) Neither of them need an excess of trimmings. They are both at their best when approached simply.\u003c/p>\n\u003cp>All the rest is just fluff.\u003c/p>\n\u003cp>In apology to the marshmallow and to show that I bear it no true ill will, I give you a little, fluffy bonus of holiday goo: Dean Martin and Frank Sinatra mincing about together singing \"Marshmallow World.\" If these to Italians don't take it seriously, why on earth should I?\u003c/p>\n\u003cp>Oh, and Merry Christmas. Really.\u003c/p>\n\u003cp>\u003cobject width=\"480\" height=\"385\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/RDojaTFEP9k?fs=1&hl=en_US\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/RDojaTFEP9k?fs=1&hl=en_US\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"480\" height=\"385\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Ovaltine Ice Cream\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/Ovaltine-Ice-Cream.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/Ovaltine-Ice-Cream.jpg\" alt=\"\" title=\"Ovaltine Ice Cream\" width=\"350\" height=\"233\" class=\"alignnone size-full wp-image-20355\">\u003c/a>\u003c/p>\n\u003cp>Though I thought up this ice cream on my own, there are several other people in this world who thought of it before I did. However, the recipe is my own, with a special thanks to my go-to vanilla ice cream base, courtesy of \u003ca href=\"http://www.davidlebovitz.com/2009/02/vanilla-ice-cream/\">Mr. David Lebovitz\u003c/a>, who seems to know a little something about ice cream making. So I've heard. The method for making this recipe I got from him. And I like it very much, thank you.\u003c/p>\n\u003cp>And p.s. As noted, I do not recommend using mini marshmallows for garnish for reasons already mentioned. They are placed in the photo for purely contrary reasons.\u003c/p>\n\u003cp>\u003cstrong>Serves 2 to 4\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 cup whole milk\u003c/p>\n\u003cp>3/4 cups light brown sugar\u003c/p>\n\u003cp>A heavy pinch of salt (think \"big man fingers\")\u003c/p>\n\u003cp>2 cups heavy cream\u003c/p>\n\u003cp>5 large egg yolks (think \"big chicken [insert body part of choice here]\")\u003c/p>\n\u003cp>1/2 cup Ovaltine\u003c/p>\n\u003cp>3/4 teaspoon vanilla extract\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a medium saucepan, warm the milk, sugar, and salt long enough to dissolve sugar. If the mixture looks a trifle curdled, do not panic, just blame the brown sugar and move on. There is straining involved later in this recipe and all will be fine.\u003c/p>\n\u003cp>2. Pour the cream into a medium-sized bowl and set a fine mesh strainer on top.\u003c/p>\n\u003cp>3. In a separate bowl, whisk the egg yolks. Gradually add some of the warm milk mixture to the eggs and whisk constantly. Pour the now-warm yolks into the sauce pan with the rest of the milk and cook over a low heat, stirring constantly and scraping the sides and bottom of the pan with a spatula as you go. When the mixture looks like custard, it is precisely because that is what you have made. When it is thick enough to coat the back of your spatula, remove from heat and pour custard through the mesh strainer and into the awaiting cream. Stir in the Ovaltine and vanilla extract. Feel free to add or subtract the amount of Ovaltine recommended. It's your ice cream, so make it as intense or feeble as you dare.\u003c/p>\n\u003cp>4. Set your bowl of ice cream base into a larger, ice-filled bowl and stir until cool. Cover and refrigerate until completely chilled, then go ahead and freeze it in your ice cream maker (provided you have an ice cream maker. If you do not have an ice cream maker, return custard to your refrigerator until you have purchased one, then proceed) according to the manufacturer's instructions.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>5. If you insist upon garnishing, I suggest adding a light dusting of both cocoa powder and Ovaltine powder for the finish. I do not recommend adding the mini marshmallows as seen in the above photograph. They are to be avoided for reasons twice mentioned or alluded to. If, however you still insist upon using marshmallows, I suggest placing your Ovaltine ice cream in a microwave for 90 seconds on high. When the ice cream is fairly bubbling, add marshmallows, then take a moment to seriously reconsider your priorities.\u003c/p>\n\n",
"disqusIdentifier": "20351 http://blogs.kqed.org/bayareabites/?p=20351",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/12/23/ovaltine-ice-cream-christmas-without-the-fluff/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1537,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 48
},
"modified": 1293175839,
"excerpt": "The way I felt about my Ovaltine ice cream was precisely the way I feel about Christmas-- what was initially a simple, delightful, and comforting idea had transformed into something complicated, annoying, and stress-inducing. This little exercise in making a malted ice cream became, in it's own way, an unexpected gift-- I realized that it wasn't Christmas (or my ice cream, for that matter) that I had grown to loathe, it was all the the other stuff-- the irritating marshmallowy fluff-- that gets in the way.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The way I felt about my Ovaltine ice cream was precisely the way I feel about Christmas-- what was initially a simple, delightful, and comforting idea had transformed into something complicated, annoying, and stress-inducing. This little exercise in making a malted ice cream became, in it's own way, an unexpected gift-- I realized that it wasn't Christmas (or my ice cream, for that matter) that I had grown to loathe, it was all the the other stuff-- the irritating marshmallowy fluff-- that gets in the way.",
"title": "Ovaltine Ice Cream: Christmas without The Fluff | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Ovaltine Ice Cream: Christmas without The Fluff",
"datePublished": "2010-12-23T23:30:39-08:00",
"dateModified": "2010-12-23T23:30:39-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "ovaltine-ice-cream-christmas-without-the-fluff",
"status": "publish",
"path": "/bayareabites/20351/ovaltine-ice-cream-christmas-without-the-fluff",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/Ovaltine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/Ovaltine.jpg\" alt=\"Ovaltine\" title=\"Ovaltine\" width=\"233\" height=\"350\" class=\"alignleft size-full wp-image-20352\">\u003c/a>Cloris Leachman and Mel Brooks are almost entirely to blame for this week's post. Or to thank, depending upon your point of view.\u003c/p>\n\u003cp>I was curled up in bed one evening, enjoying a scene from the film Young Frankenstein in which Frau Blucher (cue whinnying horses) offers the good eponymous doctor \u003ca href=\"http://www.youtube.com/watch?v=GHb7DJDCptA\">first brandy, then warm milk, and finally Ovaltine\u003c/a> before he goes to bed, much to his increasing irritation.\u003c/p>\n\u003cp>Ovaltine. I hadn't thought about it in decades. The next several scenes of the film played to a distracted audience because I was too busy (falsely) reminiscing about a malty, vitamin and mineral-infused powder and how delicious a hot, milky mug of the stuff would send me off to sleep at night.\u003c/p>\n\u003cp>So I went out and bought some then next morning.\u003c/p>\n\u003cp>When I returned home with my prize (secret decoder ring sadly not included), I heated up some milk and stirred in three heaping tablespoons, \u003ca href=\"http://www.youtube.com/watch?v=X5ZAISx-jdw\">just as I was told to do in this commercial\u003c/a>. I took a sip and remembered something important:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I didn't like hot Ovaltine as a kid. Thirty years later, I still felt the same way. Rather than spend the morning being a Sulky Sue, I poured myself a cup of hot coffee instead and remembered the way I truly enjoyed the official beverage of Captain Midnight: cold.\u003c/p>\n\u003cp>Really, really cold. I'd save my heaping tablespoons for sprinkling over vanilla ice cream and stir them in-- essentially making myself Ovaltine ice cream. More correctly, I was making myself an Ovaltine shake in a bowl because I'd stir it so much that it would soften and melt enough for me to ladle it into my mouth like cold soup.\u003c/p>\n\u003cp>Highly caffeinated and momentarily filled with energy, I decided to go ahead and make myself some Ovaltine ice cream then and there so that I could save precious time and energy later when I'd return home, brain-fried and exhausted from work, looking for something sweet and comforting when I no longer had the will to heap or stir.\u003c/p>\n\u003cp>And I thought it would make a lovely little Christmas treat to share with my readers. Something special that wasn't another \u003ca href=\"http://michaelprocopio.wordpress.com/2010/12/09/one-fierce-holiday-cookie/\">god damned Holiday Cookie\u003c/a>. I made the ice cream in no time, but I let it sit covered in my freezer between the half-finsished bottle of limoncello and 2-lb. bag of pecans to languish uneaten and un-photographed.\u003c/p>\n\u003cp>Why? It seemed too simple to share. It wasn't enough. Almost reflexively, I felt that, since this was the Holiday Season, it needed a little extra oomph. I needed to deck this ice cream's halls with boughs of something. But what?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/Marshmallows.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/Marshmallows.jpg\" alt=\"\" title=\"Marshmallows\" width=\"350\" height=\"233\" class=\"alignnone size-full wp-image-20354\">\u003c/a>\u003c/p>\n\u003cp>Marshmallows were the first things that came to mind. It stood to reason that, if one would drink hot cocoa or Ovaltine garnished with cute little marshmallows, why not ice cream? It would make for a nice little trimming.\u003c/p>\n\u003cp>I thought about swirling marshmallow fluff into the ice cream, but I wanted the option of not having every serving marshmallow-laced.\u003c/p>\n\u003cp>What about a dollop of marshmallow fluff on top? For no discernible reason, the idea left me as cold as the ice cream shoved in my freezer. Instead, I thought I would make a marshmallow fluff whipped cream. I thought I was being brilliant, but I just wound up giving myself an ice cream-induced headache.\u003c/p>\n\u003cp>Or, rather, an ice cream garnish-induced headache. I went through five batches, each one better than the next, but still not right. Too sticky, not flavorful enough to match the ice cream, too absolutely irritating. I couldn't get my dessert spectacular enough. Or pretty enough. I was spending so much time, money, and energy on this whole marshmallow business that I was beginning to wish I'd never made the ice cream in the first place. I just wanted the whole thing to go away. I was stressing myself out over a dessert. I felt ridiculous. And I've never been a huge marshmallow fan to begin with.\u003c/p>\n\u003cp>Then I made an important connection:\u003c/p>\n\u003cp>The way I was feeling about my Ovaltine ice cream was precisely the way I felt about Christmas-- what was initially a simple, delightful, and comforting idea had transformed into something complicated, annoying, and stress-inducing. This little exercise in making a malted ice cream became, in it's own way, an unexpected gift-- I realized that it wasn't Christmas (or my ice cream, for that matter) that I had grown to loathe, it was all the other stuff-- the irritating marshmallowy fluff-- that gets in the way:\u003c/p>\n\u003cp>The wish lists; the awful sweaters; the cheesy and inescapable Christmas music; the garish decorations; the wasted money; the expectations; the enforced Holiday cheer; the sappy, sticky, saccharine sweetness that has fixed itself to the holiday. What was once a season of good will has transformed itself over the years into an overblown marshmallow world in the winter.\u003c/p>\n\u003cp>And anyone with sufficient marshmallow experience can tell you that marshmallows are hard, tasteless things when they get cold.\u003c/p>\n\u003cp>And then I realized another important thing: I'm being terribly hard on the poor old marshmallow. I had burdened an essentially innocuous piece of gelatinous poof with all the evils of Christmas Present. And I'm okay with that because this whole exercise has made me understand what is and is not important about both Christmas and desserts:\u003c/p>\n\u003cp>a) They should both be sources of comfort and joy.\u003c/p>\n\u003cp>b) They should both be shared with those you love.\u003c/p>\n\u003cp>c) Neither of them need an excess of trimmings. They are both at their best when approached simply.\u003c/p>\n\u003cp>All the rest is just fluff.\u003c/p>\n\u003cp>In apology to the marshmallow and to show that I bear it no true ill will, I give you a little, fluffy bonus of holiday goo: Dean Martin and Frank Sinatra mincing about together singing \"Marshmallow World.\" If these to Italians don't take it seriously, why on earth should I?\u003c/p>\n\u003cp>Oh, and Merry Christmas. Really.\u003c/p>\n\u003cp>\u003cobject width=\"480\" height=\"385\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/RDojaTFEP9k?fs=1&hl=en_US\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/RDojaTFEP9k?fs=1&hl=en_US\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"480\" height=\"385\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Ovaltine Ice Cream\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/Ovaltine-Ice-Cream.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/Ovaltine-Ice-Cream.jpg\" alt=\"\" title=\"Ovaltine Ice Cream\" width=\"350\" height=\"233\" class=\"alignnone size-full wp-image-20355\">\u003c/a>\u003c/p>\n\u003cp>Though I thought up this ice cream on my own, there are several other people in this world who thought of it before I did. However, the recipe is my own, with a special thanks to my go-to vanilla ice cream base, courtesy of \u003ca href=\"http://www.davidlebovitz.com/2009/02/vanilla-ice-cream/\">Mr. David Lebovitz\u003c/a>, who seems to know a little something about ice cream making. So I've heard. The method for making this recipe I got from him. And I like it very much, thank you.\u003c/p>\n\u003cp>And p.s. As noted, I do not recommend using mini marshmallows for garnish for reasons already mentioned. They are placed in the photo for purely contrary reasons.\u003c/p>\n\u003cp>\u003cstrong>Serves 2 to 4\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 cup whole milk\u003c/p>\n\u003cp>3/4 cups light brown sugar\u003c/p>\n\u003cp>A heavy pinch of salt (think \"big man fingers\")\u003c/p>\n\u003cp>2 cups heavy cream\u003c/p>\n\u003cp>5 large egg yolks (think \"big chicken [insert body part of choice here]\")\u003c/p>\n\u003cp>1/2 cup Ovaltine\u003c/p>\n\u003cp>3/4 teaspoon vanilla extract\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a medium saucepan, warm the milk, sugar, and salt long enough to dissolve sugar. If the mixture looks a trifle curdled, do not panic, just blame the brown sugar and move on. There is straining involved later in this recipe and all will be fine.\u003c/p>\n\u003cp>2. Pour the cream into a medium-sized bowl and set a fine mesh strainer on top.\u003c/p>\n\u003cp>3. In a separate bowl, whisk the egg yolks. Gradually add some of the warm milk mixture to the eggs and whisk constantly. Pour the now-warm yolks into the sauce pan with the rest of the milk and cook over a low heat, stirring constantly and scraping the sides and bottom of the pan with a spatula as you go. When the mixture looks like custard, it is precisely because that is what you have made. When it is thick enough to coat the back of your spatula, remove from heat and pour custard through the mesh strainer and into the awaiting cream. Stir in the Ovaltine and vanilla extract. Feel free to add or subtract the amount of Ovaltine recommended. It's your ice cream, so make it as intense or feeble as you dare.\u003c/p>\n\u003cp>4. Set your bowl of ice cream base into a larger, ice-filled bowl and stir until cool. Cover and refrigerate until completely chilled, then go ahead and freeze it in your ice cream maker (provided you have an ice cream maker. If you do not have an ice cream maker, return custard to your refrigerator until you have purchased one, then proceed) according to the manufacturer's instructions.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>5. If you insist upon garnishing, I suggest adding a light dusting of both cocoa powder and Ovaltine powder for the finish. I do not recommend adding the mini marshmallows as seen in the above photograph. They are to be avoided for reasons twice mentioned or alluded to. If, however you still insist upon using marshmallows, I suggest placing your Ovaltine ice cream in a microwave for 90 seconds on high. When the ice cream is fairly bubbling, add marshmallows, then take a moment to seriously reconsider your priorities.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/20351/ovaltine-ice-cream-christmas-without-the-fluff",
"authors": [
"5017"
],
"categories": [
"bayareabites_752",
"bayareabites_1653",
"bayareabites_1763",
"bayareabites_12"
],
"tags": [
"bayareabites_558",
"bayareabites_8641",
"bayareabites_8642",
"bayareabites_8644",
"bayareabites_8643",
"bayareabites_8645",
"bayareabites_106",
"bayareabites_8640",
"bayareabites_8639"
],
"label": "bayareabites"
},
"bayareabites_20302": {
"type": "posts",
"id": "bayareabites_20302",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "20302",
"score": null,
"sort": [
1293120031000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 15122
},
"blocks": [],
"publishDate": 1293120031,
"format": "aside",
"disqusTitle": "Trouble-Free Christmas Breakfast Strata",
"title": "Trouble-Free Christmas Breakfast Strata",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/holiday-strata-new.jpg\" alt=\"holiday strata\" title=\"holiday strata\" width=\"400\" height=\"299\" class=\"alignnone size-full wp-image-20338\">\u003c/p>\n\u003cp>The holidays are such a busy time that breakfast can seem either too hectic to deal with or like an afterthought. In the hopes of creating a memorable morning meal you could easily be tempted to spend your morning chopping and stirring instead of enjoying your family. Or maybe the allure of that new Wii game is too strong, so you end up blowing off your planned meal and making scrambled eggs and toast instead. So is there a happy medium? After years of plotting and planning my family's morning Christmas feasts, and buying specialty ingredients for them, I think I've found one.\u003c/p>\n\u003cp>Egg strata is my new standard quick and painless meal for a decadently delicious holiday breakfast. After first making this dish a few years ago, I've made holiday strata a few other times with great results. I love that I can make this dish the night before, so the only thing I have to do on Christmas morning is stick it in the oven. I've also taken to using ingredients I already have. After all, why buy bacon when I have smoked sausage or holiday ham in the fridge? And do I really need grated smoked cheddar if I already have Gouda or Humboldt Fog from appetizers the night before? This means I don't have to shop and plan for yet another holiday meal.\u003c/p>\n\u003cp>But the best part is that this strata is everything a holiday breakfast should be: mixed with whole milk or half and half, the eggs turn out creamy and pillowy, while the addition of those holiday cheeses plus a little cream cheese or crème fraiche adds a gorgeous richness, sort of like a beautiful bow on an already lovely present.\u003c/p>\n\u003cp>There is no strict recipe for holiday strata. The rule is to simply use whatever your refrigerator contains that sounds good. So if you have Gouda and smoked sausage, use it. Or if the roasted artichoke hearts from the evening before are available, cut them up and toss them in with some chunks of Brie. Anything is fine as long as you like it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here are some general directions for making a holiday strata. I hope your breakfast, and day, are as stress-free as this dish.\u003cbr>\n\u003cstrong>\u003cbr>\nTrouble-Free Holiday Breakfast Strata\u003c/strong>\u003c/p>\n\u003cp>The following is a set of guidelines for making your own holiday breakfast. The measurements are for individual servings, so just multiply by the number of people you’re serving. You can also bake this dish in one big casserole or baking dish, or split each serving up in separate dishes (which is what I like to do).\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1/2 - 3/4 cup chopped day old bread, croissants, bagels, or appetizer toasts\u003cbr>\n2 eggs\u003cbr>\n1/2 cup whole milk or half and half\u003cbr>\n1/4 cup of your favorite on-hand ingredients (such as cooked spinach and shallots; sausage and onions; tomatoes and bacon; lump crab meat ; holiday ham; chanterelles; or whatever sounds good)\u003cbr>\n1/3 cup cheese (use leftover appetizer cheese from a holiday party; Cotswold is one of my favorites, but Brie or Gouda are also great. If you don’t have any, use some cheddar or jack mixed with cream cheese)\u003cbr>\n1/8 cup crème fraiche or ricotta cheese (if you have some on hand)\u003cbr>\n1 Tbsp chopped herbs\u003cbr>\nTop with fresh or dried bread crumbs\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>1.\tButter or oil your baking dishes.\u003cbr>\n2.\tAdd in the chopped bread\u003cbr>\n3.\tTop with your favorite strata ingredients, cheese and herbs\u003cbr>\n4.\tIn a separate bowl, beat eggs, milk or half and half, and salt and pepper\u003cbr>\n5.\tPour egg mixture into baking dish. Let sit overnight, covered, in the refrigerator or for at least ten minutes before baking.\u003cbr>\n6.\tThe next morning, preheat oven to 350 degrees while you unwrap presents.\u003cbr>\n7.\t Before popping the stratas in the oven, top each with bread crumbs\u003cbr>\n8.\tBake for 20 minutes or until cooked through.\u003c/p>\n\n",
"disqusIdentifier": "20302 http://blogs.kqed.org/bayareabites/?p=20302",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/12/23/trouble-free-holiday-breakfast-strata/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 674,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 13
},
"modified": 1449087375,
"excerpt": "Holiday egg strata is my standard stress-free meal for a decadently delicious holiday breakfast. After trying this out a few years ago, I've never looked back. I love that I can make this dish the night before, so the only thing I have to do on Christmas morning is stick it in the oven. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Holiday egg strata is my standard stress-free meal for a decadently delicious holiday breakfast. After trying this out a few years ago, I've never looked back. I love that I can make this dish the night before, so the only thing I have to do on Christmas morning is stick it in the oven. ",
"title": "Trouble-Free Christmas Breakfast Strata | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Trouble-Free Christmas Breakfast Strata",
"datePublished": "2010-12-23T08:00:31-08:00",
"dateModified": "2015-12-02T12:16:15-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "trouble-free-holiday-breakfast-strata",
"status": "publish",
"path": "/bayareabites/20302/trouble-free-holiday-breakfast-strata",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/holiday-strata-new.jpg\" alt=\"holiday strata\" title=\"holiday strata\" width=\"400\" height=\"299\" class=\"alignnone size-full wp-image-20338\">\u003c/p>\n\u003cp>The holidays are such a busy time that breakfast can seem either too hectic to deal with or like an afterthought. In the hopes of creating a memorable morning meal you could easily be tempted to spend your morning chopping and stirring instead of enjoying your family. Or maybe the allure of that new Wii game is too strong, so you end up blowing off your planned meal and making scrambled eggs and toast instead. So is there a happy medium? After years of plotting and planning my family's morning Christmas feasts, and buying specialty ingredients for them, I think I've found one.\u003c/p>\n\u003cp>Egg strata is my new standard quick and painless meal for a decadently delicious holiday breakfast. After first making this dish a few years ago, I've made holiday strata a few other times with great results. I love that I can make this dish the night before, so the only thing I have to do on Christmas morning is stick it in the oven. I've also taken to using ingredients I already have. After all, why buy bacon when I have smoked sausage or holiday ham in the fridge? And do I really need grated smoked cheddar if I already have Gouda or Humboldt Fog from appetizers the night before? This means I don't have to shop and plan for yet another holiday meal.\u003c/p>\n\u003cp>But the best part is that this strata is everything a holiday breakfast should be: mixed with whole milk or half and half, the eggs turn out creamy and pillowy, while the addition of those holiday cheeses plus a little cream cheese or crème fraiche adds a gorgeous richness, sort of like a beautiful bow on an already lovely present.\u003c/p>\n\u003cp>There is no strict recipe for holiday strata. The rule is to simply use whatever your refrigerator contains that sounds good. So if you have Gouda and smoked sausage, use it. Or if the roasted artichoke hearts from the evening before are available, cut them up and toss them in with some chunks of Brie. Anything is fine as long as you like it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here are some general directions for making a holiday strata. I hope your breakfast, and day, are as stress-free as this dish.\u003cbr>\n\u003cstrong>\u003cbr>\nTrouble-Free Holiday Breakfast Strata\u003c/strong>\u003c/p>\n\u003cp>The following is a set of guidelines for making your own holiday breakfast. The measurements are for individual servings, so just multiply by the number of people you’re serving. You can also bake this dish in one big casserole or baking dish, or split each serving up in separate dishes (which is what I like to do).\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1/2 - 3/4 cup chopped day old bread, croissants, bagels, or appetizer toasts\u003cbr>\n2 eggs\u003cbr>\n1/2 cup whole milk or half and half\u003cbr>\n1/4 cup of your favorite on-hand ingredients (such as cooked spinach and shallots; sausage and onions; tomatoes and bacon; lump crab meat ; holiday ham; chanterelles; or whatever sounds good)\u003cbr>\n1/3 cup cheese (use leftover appetizer cheese from a holiday party; Cotswold is one of my favorites, but Brie or Gouda are also great. If you don’t have any, use some cheddar or jack mixed with cream cheese)\u003cbr>\n1/8 cup crème fraiche or ricotta cheese (if you have some on hand)\u003cbr>\n1 Tbsp chopped herbs\u003cbr>\nTop with fresh or dried bread crumbs\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>1.\tButter or oil your baking dishes.\u003cbr>\n2.\tAdd in the chopped bread\u003cbr>\n3.\tTop with your favorite strata ingredients, cheese and herbs\u003cbr>\n4.\tIn a separate bowl, beat eggs, milk or half and half, and salt and pepper\u003cbr>\n5.\tPour egg mixture into baking dish. Let sit overnight, covered, in the refrigerator or for at least ten minutes before baking.\u003cbr>\n6.\tThe next morning, preheat oven to 350 degrees while you unwrap presents.\u003cbr>\n7.\t Before popping the stratas in the oven, top each with bread crumbs\u003cbr>\n8.\tBake for 20 minutes or until cooked through.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/20302/trouble-free-holiday-breakfast-strata",
"authors": [
"5016"
],
"series": [
"bayareabites_15122"
],
"categories": [
"bayareabites_1763",
"bayareabites_12"
],
"tags": [
"bayareabites_477",
"bayareabites_731",
"bayareabites_558",
"bayareabites_33",
"bayareabites_69",
"bayareabites_8638",
"bayareabites_8637",
"bayareabites_8603"
],
"featImg": "bayareabites_20304",
"label": "bayareabites_15122"
},
"bayareabites_20275": {
"type": "posts",
"id": "bayareabites_20275",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "20275",
"score": null,
"sort": [
1293033607000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1293033607,
"format": "aside",
"disqusTitle": "10 Last Minute Holiday Cocktails",
"title": "10 Last Minute Holiday Cocktails",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/eggnog_1210_x11-540x281.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/eggnog_1210_x11-540x281.jpg\" alt=\"eggnog\" title=\"eggnog\" width=\"540\" height=\"281\" class=\"alignnone size-full wp-image-20276\">\u003c/a>\u003cbr>\n\u003cem>Boozy Eggnog. Photo Credit: Kelly Carambula, \u003ca href=\"http://eatmakeread.com/\">Eat Make Read\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Admit it. We've all been there. You want to do something different than champagne and you can't bear to look at another pomegranate cocktail. Where to turn? What to do? Well my family's a big drinking family around the holidays and between the five of us, lots of tipple research occurs. I wanted to share with you today a few recipes that are easy to throw together in a pinch. Perfect for unexpected company or those looming late night gift-wrapping marathons. \u003c/p>\n\u003cp>\u003cstrong>1)\u003c/strong> \u003ca href=\"http://www.chow.com/recipes/27973-old-pal\">The Old Pal\u003c/a>: How can you not love a drink that's named The Old Pal? And even better: it's a strong whiskey, Campari, Vermouth blend reminiscent of a Manhattan that takes less than 5 minutes to shake up. \u003ca href=\"http://www.chow.com/galleries/148/whiskey-cocktails-for-new-years-eve/2341/old-pal\">CHOW\u003c/a> introduced us to it recently, and we've been enjoying them ever since. For a long night with the relatives, this is the one to turn to. Guaranteed to loosen everyone up. \u003c/p>\n\u003cp>\u003cstrong>2)\u003c/strong> \u003ca href=\"http://www.realsimple.com/food-recipes/browse-all-recipes/bourbon-ginger-snap-00000000047351/index.html\">Bourbon Gingersnap\u003c/a>: Real Simple's Bourbon Gingersnap is the perfect warm-me-up cocktail for a night in at home. And there's something seemingly healthy about its blend of fresh juices, grated ginger, bourbon and honey that helps assuage the guilt of overimbibing. \u003c/p>\n\u003cp>\u003cstrong>3) \u003c/strong>\u003ca href=\"http://eatmakeread.com/2010/12/17/happy-hour-boozy-egg-nog/\">Boozy Eggnog\u003c/a>: Kelly Carambula's blog, \u003ca href=\"http://eatmakeread.com/\">Eat Make Read\u003c/a>, is always a winning resource for fresh, seasonal cocktails (she posts a new one each Friday) and this past week she rocked the spiked eggnog. It's not quite homemade--it's really store-bought eggnog with a glug of whiskey and a few spices, but it's a busy time of year and this does the trick for me.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>4)\u003c/strong>\u003ca href=\"http://www.thekitchn.com/thekitchn/liquor/quick-and-easy-thanksgiving-cocktail-the-poinsettia-straight-up-cocktails-and-spirits-070106\"> The Poinsettia\u003c/a>: \u003ca href=\"http://www.thekitchn.com/\">The Kitchn\u003c/a> posted a simple holiday recipe for a champagne-based cocktail made with a little cranberry juice and Cointreau. It takes all of ten seconds to throw together, is pretty and festive, and has holiday written all over it. \u003c/p>\n\u003cp>\u003cstrong>5)\u003c/strong> \u003ca href=\"http://www.readymade.com/magazine/article/mixology_tea_spiked_cocktails\">Tea-Spiked Cocktails\u003c/a>: Impress the neighbors this year with something a little new from \u003ca href=\"http://www.readymade.com/\">Ready Made Magazine\u003c/a>: a variety of great drinks made with tea. The La Valencia, made with lemon, chamomile-infused rye whiskey, and sherry is my personal favorite. \u003c/p>\n\u003cp>\u003cstrong>6)\u003c/strong> \u003ca href=\"http://www.marthastewart.com/recipe/blood-orange-punch?backto=true\">Blood Orange Punch\u003c/a>: O.k., o.k., I turn to Martha not just for baking advice. She has mean cocktail ideas, too. And this year was no exception. We generally do some version of heavily-spiked punch at Thanksgiving because it works well for larger crowds and it's easy to manage. The Blood Orange punch appealed to the young and old this year: not too sweet and not too strong. When a punch is in order, this is a safe and delicious bet. \u003c/p>\n\u003cp>\u003cstrong>7)\u003c/strong> \u003ca href=\"http://www.instyle.com/instyle/package/general/photos/0,,20441620_20441324,00.html\">Vita Coca Crantini:\u003c/a> Coconut Juice is all the rage these days and recently In Style Magazine decided to add a little vodka, frozen cranberries, and cranberry juice to the refreshing tropical juice and call it a day. The result is a martini that's almost creamy, bright, and crisp. I'd never thought about using coconut water as a mixer before stumbling upon this recipe, and now I'm hooked. \u003c/p>\n\u003cp>\u003cstrong>8)\u003c/strong> \u003ca href=\"http://www.bonappetit.com/recipes/2010/12/hot_peppermint_patty\">Hot Peppermint Patty\u003c/a>: When you've had enough of the eggnog and fruity cocktails, sometimes a spiked hot chocolate is in order. And Bon Appetit's version is to die for: With whole milk, bittersweet chocolate and crème de cacao, it's the perfect indulgent drink for a rainy winter night. I love making these after dinner when friends are just sitting around chatting. We do them with a little whiskey or kahlua (or both).\u003c/p>\n\u003cp>\u003cstrong>9)\u003c/strong> \u003ca href=\"http://www.foodnetwork.com/recipes/jamie-oliver/hot-toddy-recipe/index.html\">Hot Toddy\u003c/a>: You can't talk about spiked holiday cocktails without mentioning the Hot Toddy. That just wouldn't be right. And for those of you who have lived in states with real, bitter winters -- you know the magic of a Hot Toddy come February. But even here in the Bay Area, nothing sounds better to me on occasion, and Jamie Oliver's recipe is my favorite due to his addition of malt powder and real vanilla pods. This one takes a little more time, but it's absolutely worth it in the end. A keeper in my holiday cocktail arsenal. \u003c/p>\n\u003cp>\u003cstrong>10)\u003c/strong> \u003ca href=\"http://simplyrecipes.com/recipes/hot_mulled_cider/\">Hot Mulled Spiked Cider\u003c/a>: Elise's recipe for hot apple cider over at \u003ca href=\"http://simplyrecipes.com/\">Simply Recipes\u003c/a> is really quite perfect. She uses a blend of allspice berries, cloves, and cardamom pods. While I realize these aren't necessarily ingredients you have laying around the kitchen at all times, with a little pre-planning this cider is a special treat guests won't forget. Elise mentions adding rum, bourbon, or brandy to spike it. I also think Tuaca would be nice. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What did we miss? What are you favorite holiday cocktails that you enjoy and rely on year after year?\u003c/p>\n\n",
"disqusIdentifier": "20275 http://blogs.kqed.org/bayareabites/?p=20275",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/12/22/10-last-minute-holiday-cocktails/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 805,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 15
},
"modified": 1292978179,
"excerpt": "Need a last minute holiday cocktail idea? Megan Gordon has you covered with everyone from a new twist on a Hot Toddy to a refreshing Blood Orange Punch. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Need a last minute holiday cocktail idea? Megan Gordon has you covered with everyone from a new twist on a Hot Toddy to a refreshing Blood Orange Punch. ",
"title": "10 Last Minute Holiday Cocktails | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "10 Last Minute Holiday Cocktails",
"datePublished": "2010-12-22T08:00:07-08:00",
"dateModified": "2010-12-21T16:36:19-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "10-last-minute-holiday-cocktails",
"status": "publish",
"path": "/bayareabites/20275/10-last-minute-holiday-cocktails",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/eggnog_1210_x11-540x281.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/eggnog_1210_x11-540x281.jpg\" alt=\"eggnog\" title=\"eggnog\" width=\"540\" height=\"281\" class=\"alignnone size-full wp-image-20276\">\u003c/a>\u003cbr>\n\u003cem>Boozy Eggnog. Photo Credit: Kelly Carambula, \u003ca href=\"http://eatmakeread.com/\">Eat Make Read\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Admit it. We've all been there. You want to do something different than champagne and you can't bear to look at another pomegranate cocktail. Where to turn? What to do? Well my family's a big drinking family around the holidays and between the five of us, lots of tipple research occurs. I wanted to share with you today a few recipes that are easy to throw together in a pinch. Perfect for unexpected company or those looming late night gift-wrapping marathons. \u003c/p>\n\u003cp>\u003cstrong>1)\u003c/strong> \u003ca href=\"http://www.chow.com/recipes/27973-old-pal\">The Old Pal\u003c/a>: How can you not love a drink that's named The Old Pal? And even better: it's a strong whiskey, Campari, Vermouth blend reminiscent of a Manhattan that takes less than 5 minutes to shake up. \u003ca href=\"http://www.chow.com/galleries/148/whiskey-cocktails-for-new-years-eve/2341/old-pal\">CHOW\u003c/a> introduced us to it recently, and we've been enjoying them ever since. For a long night with the relatives, this is the one to turn to. Guaranteed to loosen everyone up. \u003c/p>\n\u003cp>\u003cstrong>2)\u003c/strong> \u003ca href=\"http://www.realsimple.com/food-recipes/browse-all-recipes/bourbon-ginger-snap-00000000047351/index.html\">Bourbon Gingersnap\u003c/a>: Real Simple's Bourbon Gingersnap is the perfect warm-me-up cocktail for a night in at home. And there's something seemingly healthy about its blend of fresh juices, grated ginger, bourbon and honey that helps assuage the guilt of overimbibing. \u003c/p>\n\u003cp>\u003cstrong>3) \u003c/strong>\u003ca href=\"http://eatmakeread.com/2010/12/17/happy-hour-boozy-egg-nog/\">Boozy Eggnog\u003c/a>: Kelly Carambula's blog, \u003ca href=\"http://eatmakeread.com/\">Eat Make Read\u003c/a>, is always a winning resource for fresh, seasonal cocktails (she posts a new one each Friday) and this past week she rocked the spiked eggnog. It's not quite homemade--it's really store-bought eggnog with a glug of whiskey and a few spices, but it's a busy time of year and this does the trick for me.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>4)\u003c/strong>\u003ca href=\"http://www.thekitchn.com/thekitchn/liquor/quick-and-easy-thanksgiving-cocktail-the-poinsettia-straight-up-cocktails-and-spirits-070106\"> The Poinsettia\u003c/a>: \u003ca href=\"http://www.thekitchn.com/\">The Kitchn\u003c/a> posted a simple holiday recipe for a champagne-based cocktail made with a little cranberry juice and Cointreau. It takes all of ten seconds to throw together, is pretty and festive, and has holiday written all over it. \u003c/p>\n\u003cp>\u003cstrong>5)\u003c/strong> \u003ca href=\"http://www.readymade.com/magazine/article/mixology_tea_spiked_cocktails\">Tea-Spiked Cocktails\u003c/a>: Impress the neighbors this year with something a little new from \u003ca href=\"http://www.readymade.com/\">Ready Made Magazine\u003c/a>: a variety of great drinks made with tea. The La Valencia, made with lemon, chamomile-infused rye whiskey, and sherry is my personal favorite. \u003c/p>\n\u003cp>\u003cstrong>6)\u003c/strong> \u003ca href=\"http://www.marthastewart.com/recipe/blood-orange-punch?backto=true\">Blood Orange Punch\u003c/a>: O.k., o.k., I turn to Martha not just for baking advice. She has mean cocktail ideas, too. And this year was no exception. We generally do some version of heavily-spiked punch at Thanksgiving because it works well for larger crowds and it's easy to manage. The Blood Orange punch appealed to the young and old this year: not too sweet and not too strong. When a punch is in order, this is a safe and delicious bet. \u003c/p>\n\u003cp>\u003cstrong>7)\u003c/strong> \u003ca href=\"http://www.instyle.com/instyle/package/general/photos/0,,20441620_20441324,00.html\">Vita Coca Crantini:\u003c/a> Coconut Juice is all the rage these days and recently In Style Magazine decided to add a little vodka, frozen cranberries, and cranberry juice to the refreshing tropical juice and call it a day. The result is a martini that's almost creamy, bright, and crisp. I'd never thought about using coconut water as a mixer before stumbling upon this recipe, and now I'm hooked. \u003c/p>\n\u003cp>\u003cstrong>8)\u003c/strong> \u003ca href=\"http://www.bonappetit.com/recipes/2010/12/hot_peppermint_patty\">Hot Peppermint Patty\u003c/a>: When you've had enough of the eggnog and fruity cocktails, sometimes a spiked hot chocolate is in order. And Bon Appetit's version is to die for: With whole milk, bittersweet chocolate and crème de cacao, it's the perfect indulgent drink for a rainy winter night. I love making these after dinner when friends are just sitting around chatting. We do them with a little whiskey or kahlua (or both).\u003c/p>\n\u003cp>\u003cstrong>9)\u003c/strong> \u003ca href=\"http://www.foodnetwork.com/recipes/jamie-oliver/hot-toddy-recipe/index.html\">Hot Toddy\u003c/a>: You can't talk about spiked holiday cocktails without mentioning the Hot Toddy. That just wouldn't be right. And for those of you who have lived in states with real, bitter winters -- you know the magic of a Hot Toddy come February. But even here in the Bay Area, nothing sounds better to me on occasion, and Jamie Oliver's recipe is my favorite due to his addition of malt powder and real vanilla pods. This one takes a little more time, but it's absolutely worth it in the end. A keeper in my holiday cocktail arsenal. \u003c/p>\n\u003cp>\u003cstrong>10)\u003c/strong> \u003ca href=\"http://simplyrecipes.com/recipes/hot_mulled_cider/\">Hot Mulled Spiked Cider\u003c/a>: Elise's recipe for hot apple cider over at \u003ca href=\"http://simplyrecipes.com/\">Simply Recipes\u003c/a> is really quite perfect. She uses a blend of allspice berries, cloves, and cardamom pods. While I realize these aren't necessarily ingredients you have laying around the kitchen at all times, with a little pre-planning this cider is a special treat guests won't forget. Elise mentions adding rum, bourbon, or brandy to spike it. I also think Tuaca would be nice. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What did we miss? What are you favorite holiday cocktails that you enjoy and rely on year after year?\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/20275/10-last-minute-holiday-cocktails",
"authors": [
"5072"
],
"categories": [
"bayareabites_1244",
"bayareabites_1763"
],
"tags": [
"bayareabites_3137",
"bayareabites_89",
"bayareabites_557",
"bayareabites_3138"
],
"label": "bayareabites"
},
"bayareabites_20264": {
"type": "posts",
"id": "bayareabites_20264",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "20264",
"score": null,
"sort": [
1292954459000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 15122
},
"blocks": [],
"publishDate": 1292954459,
"format": "aside",
"disqusTitle": "Constructing A Gluten-Free Christmas Dinner",
"title": "Constructing A Gluten-Free Christmas Dinner",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/xmas-dinner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/xmas-dinner.jpg\" alt=\"Christmas Dinner\" title=\"Christmas Dinner\" width=\"453\" height=\"378\" class=\"alignnone size-full wp-image-20265\">\u003c/a>\u003c/p>\n\u003cp>Preparing Christmas dinner is already stressful, especially if you're cooking for a houseful of hungry holiday guests. If you add a gluten allergy to an already intimidating situation, it's enough to put a well-meaning home cook over the edge!\u003c/p>\n\u003cp>Take heart, dear reader. Cooking a \u003ca href=\"http://www.thewholegang.org/2010/11/how-to-cook-gluten-free-for-guests/\" title=\"Cooking for gluten-free guests\">gluten-free Christmas dinner\u003c/a> is not difficult at all. With a few recipes and cooking tips in your arsenal, you can easily feed everyone at the table an impressive meal without sending your gluten-y guests running for the door.\u003c/p>\n\u003cp>\u003cstrong>Hors D'oeuvres\u003c/strong>\u003cbr>\nGluten-free hors d'oeuvres are probably the easiest part of the meal. A platter full of fresh veggies with ranch dressing is always a hit, as is a plate with sliced cheese and Kalamata olives. Traditional baguettes with olive oil and balsamic are out, but your local \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/30/gluten-free-bakeries-bring-holiday-cheer/\">gluten-free bakery\u003c/a> may carry gluten-free French bread -- call to find out.\u003c/p>\n\u003cp>While veggies and cheese are great, what if you want to spruce up your early dishes with something special? Here are a few recipes that will liven up your pre-meal game.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.elanaspantry.com/smoked-paprika-almonds/\" title=\"Smoked Paprika Almonds\">Smoked Paprika Almonds\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.elanaspantry.com/fig-tapenade-with-walnut-crackers/\" title=\"Fig Tapenade with Walnut Crackers\">Fig Tapenade with Walnut Crackers\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.101cookbooks.com/archives/buttertoasted-hazelnuts-recipe.html\" title=\"Butter-toasted Hazelnut\">Butter-toasted Hazelnut\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://glutenfreeeasily.com/tag/holiday-appetizer/\" title=\"Crab Spread\">Crab Spread\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://crockpot365.blogspot.com/2008/01/turkey-meatballs-with-cranberry.html\" title=\"Turkey Meatballs with Cranberry Sauce\">Turkey Meatballs with Cranberry Sauce\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://crockpot365.blogspot.com/2008/07/baked-brie-crockpot-recipe.html\" title=\"Baked Brie\">Baked Brie\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Sides\u003c/strong>\u003cbr>\nSide dishes are another easy part of a gluten-free holiday dinner. Stick to vegetable-based recipes and you'll find a lot of dishes that are gluten-free by default, requiring no doctoring or wheat analogues. If you really want to make something that involves bread crumbs or a crust, your local natural foods store will carry a selection of gluten-free options. For something more original, check out these wonderful sides by some of the internet's best gluten-free cooks.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.thespunkycoconut.com/2008/11/go-ahead-honey-food-from-your-childhood.html\" title=\"Green Bean Casserole\">Green Bean Casserole\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.101cookbooks.com/archives/tassajara-warm-red-cabbage-salad-recipe.html\" title=\"Tassajara Warm Red Cabbage Salad\">Tassajara Warm Red Cabbage Salad\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://nopotcooking.com/index.php/2010/12/02/broccolini-with-brown-butter-and-cashews/\" title=\"Broccolini with Brown Butter and Cashews\">Broccolini with Brown Butter and Cashews\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://mykidseatsquid.com/2010/11/pumpkin-potato-gratin-mushroom-swiss-chard-from-chef-joseph-george/\" title=\"Pumpkin Potato Gratin & Mushroom Swiss Chard\">Pumpkin Potato Gratin & Mushroom Swiss Chard\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.thewholegang.org/2010/11/wild-rice-and-mushroom-bake-recipe/\" title=\"Wild Rice and Mushroom Bake Recipe\">Wild Rice and Mushroom Bake Recipe\u003c/a>\u003c/li>\n\u003cli>And what's dinner without \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/13/gluten-free-thanksgiving-recipes/\">gluten-free dinner rolls\u003c/a>?\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Entrees\u003c/strong>\u003cbr>\nChristmas foods in the United States are much more free-form than \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/13/gluten-free-thanksgiving-recipes/\">traditional Thanksgiving fare\u003c/a>, but a lot of folks still love their turkey or ham for dinner. Try thinking outside of the box when planning your holiday entree, taking a cue from these recipes.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://tastyeatsathome.wordpress.com/2009/11/12/make-ahead-gluten-free-turkey-gravy-and-stuffing-for-holiday-food-fest/\" title=\"Make-Ahead Gravy\">Make-Ahead Gravy\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.wasabimon.com/archive/how-to-roast-a-turkey/\" title=\"How to roast a turkey\">Roasting the Perfect Turkey\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://glutenfreeeasily.com/corn-butter-bean-lima-bean-casserole/\" title=\"Corn and Bean Casserole\">Corn and Bean Casserole\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://nopotcooking.com/index.php/2010/11/26/apricot-turkey/\" title=\"Apricot Turkey\">Apricot Turkey\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://simplygluten-free.blogspot.com/2010_10_01_archive.html\" title=\"Gluten-Free Coconut Chicken with Sunbutter Sauce\">Gluten-Free Coconut Chicken with Sunbutter Sauce\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.thesensitivepantry.com/the-sensitive-pantry/2009/7/7/tiny-turkey-meatballs-atop-penne-escarole.html\" title=\"Tiny Turkey Meatballs Atop Penne and Escarole\">Tiny Turkey Meatballs Atop Penne and Escarole\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://crockpot365.blogspot.com/2009/02/crockpot-maple-ham-recipe.html\" title=\"CrockPot Maple Ham Recipe\">CrockPot Maple Ham Recipe\u003c/a>\u003c/li>\n\u003cli>Are you a Honeybaked Ham lover? Then you're in luck, because the company's \u003ca href=\"http://www.adventuresofaglutenfreemom.com/2009/12/honeybaked-hams-are-now-gluten-free/\" title=\"Is Honeybaked Ham Gluten-Free\">signature sweetened, cured ham is now gluten-free\u003c/a>!\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Dessert\u003c/strong>\u003cbr>\nFor many, the best part of dinner comes after all the savory plates have been cleared. Many folks get tripped up when it comes to preparing gluten-free desserts, since baking with wheat flour is what we've all come to accept as the norm for American sweets. The following recipes are all gluten-free, but more importantly, they're incredible desserts that everyone at your table will love. \u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/30/gluten-free-bakeries-bring-holiday-cheer/\">Buy goodies from a gluten-free bakery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.goodfoodstories.com/2010/12/06/salted-caramel-cocoa/\" title=\"Salted Caramel Hot Cocoa\">Salted Caramel Hot Cocoa\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://cookitallergyfree.com/blog/2010/11/gluten-free-toffee-pecan-apple-streusel/\" title=\"Gluten-Free Toffee Pecan Apple Streusel\">Gluten-Free Toffee Pecan Apple Streusel\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/17/gluten-free-gingerbread-recipe/\">Make gluten-free gingerbread cookies\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.wasabimon.com/archive/down-under-pavlova-recipe/\" title=\"Down Under Pavlova\">Down Under Pavlova\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.thespunkycoconut.com/search/label/Pie\" title=\"Pumpkin Pie\">Pumpkin Pie\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.elanaspantry.com/double-chocolate-mocha-cookies/\" title=\"Double Chocolate Mocha Cookies\">Double Chocolate Mocha Cookies\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>Merry Christmas, everyone! I wish you all a drama and stress-free holiday dinner.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "20264 http://blogs.kqed.org/bayareabites/?p=20264",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/12/21/constructing-a-gluten-free-christmas-dinner/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 541,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 11
},
"modified": 1449087659,
"excerpt": "A gluten-free Christmas dinner is easy to prepare when you've got a list of trusty recipes to guide you.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "A gluten-free Christmas dinner is easy to prepare when you've got a list of trusty recipes to guide you.",
"title": "Constructing A Gluten-Free Christmas Dinner | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Constructing A Gluten-Free Christmas Dinner",
"datePublished": "2010-12-21T10:00:59-08:00",
"dateModified": "2015-12-02T12:20:59-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "constructing-a-gluten-free-christmas-dinner",
"status": "publish",
"path": "/bayareabites/20264/constructing-a-gluten-free-christmas-dinner",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/xmas-dinner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/xmas-dinner.jpg\" alt=\"Christmas Dinner\" title=\"Christmas Dinner\" width=\"453\" height=\"378\" class=\"alignnone size-full wp-image-20265\">\u003c/a>\u003c/p>\n\u003cp>Preparing Christmas dinner is already stressful, especially if you're cooking for a houseful of hungry holiday guests. If you add a gluten allergy to an already intimidating situation, it's enough to put a well-meaning home cook over the edge!\u003c/p>\n\u003cp>Take heart, dear reader. Cooking a \u003ca href=\"http://www.thewholegang.org/2010/11/how-to-cook-gluten-free-for-guests/\" title=\"Cooking for gluten-free guests\">gluten-free Christmas dinner\u003c/a> is not difficult at all. With a few recipes and cooking tips in your arsenal, you can easily feed everyone at the table an impressive meal without sending your gluten-y guests running for the door.\u003c/p>\n\u003cp>\u003cstrong>Hors D'oeuvres\u003c/strong>\u003cbr>\nGluten-free hors d'oeuvres are probably the easiest part of the meal. A platter full of fresh veggies with ranch dressing is always a hit, as is a plate with sliced cheese and Kalamata olives. Traditional baguettes with olive oil and balsamic are out, but your local \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/30/gluten-free-bakeries-bring-holiday-cheer/\">gluten-free bakery\u003c/a> may carry gluten-free French bread -- call to find out.\u003c/p>\n\u003cp>While veggies and cheese are great, what if you want to spruce up your early dishes with something special? Here are a few recipes that will liven up your pre-meal game.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.elanaspantry.com/smoked-paprika-almonds/\" title=\"Smoked Paprika Almonds\">Smoked Paprika Almonds\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.elanaspantry.com/fig-tapenade-with-walnut-crackers/\" title=\"Fig Tapenade with Walnut Crackers\">Fig Tapenade with Walnut Crackers\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.101cookbooks.com/archives/buttertoasted-hazelnuts-recipe.html\" title=\"Butter-toasted Hazelnut\">Butter-toasted Hazelnut\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://glutenfreeeasily.com/tag/holiday-appetizer/\" title=\"Crab Spread\">Crab Spread\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://crockpot365.blogspot.com/2008/01/turkey-meatballs-with-cranberry.html\" title=\"Turkey Meatballs with Cranberry Sauce\">Turkey Meatballs with Cranberry Sauce\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://crockpot365.blogspot.com/2008/07/baked-brie-crockpot-recipe.html\" title=\"Baked Brie\">Baked Brie\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Sides\u003c/strong>\u003cbr>\nSide dishes are another easy part of a gluten-free holiday dinner. Stick to vegetable-based recipes and you'll find a lot of dishes that are gluten-free by default, requiring no doctoring or wheat analogues. If you really want to make something that involves bread crumbs or a crust, your local natural foods store will carry a selection of gluten-free options. For something more original, check out these wonderful sides by some of the internet's best gluten-free cooks.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.thespunkycoconut.com/2008/11/go-ahead-honey-food-from-your-childhood.html\" title=\"Green Bean Casserole\">Green Bean Casserole\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.101cookbooks.com/archives/tassajara-warm-red-cabbage-salad-recipe.html\" title=\"Tassajara Warm Red Cabbage Salad\">Tassajara Warm Red Cabbage Salad\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://nopotcooking.com/index.php/2010/12/02/broccolini-with-brown-butter-and-cashews/\" title=\"Broccolini with Brown Butter and Cashews\">Broccolini with Brown Butter and Cashews\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://mykidseatsquid.com/2010/11/pumpkin-potato-gratin-mushroom-swiss-chard-from-chef-joseph-george/\" title=\"Pumpkin Potato Gratin & Mushroom Swiss Chard\">Pumpkin Potato Gratin & Mushroom Swiss Chard\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.thewholegang.org/2010/11/wild-rice-and-mushroom-bake-recipe/\" title=\"Wild Rice and Mushroom Bake Recipe\">Wild Rice and Mushroom Bake Recipe\u003c/a>\u003c/li>\n\u003cli>And what's dinner without \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/13/gluten-free-thanksgiving-recipes/\">gluten-free dinner rolls\u003c/a>?\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Entrees\u003c/strong>\u003cbr>\nChristmas foods in the United States are much more free-form than \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/13/gluten-free-thanksgiving-recipes/\">traditional Thanksgiving fare\u003c/a>, but a lot of folks still love their turkey or ham for dinner. Try thinking outside of the box when planning your holiday entree, taking a cue from these recipes.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://tastyeatsathome.wordpress.com/2009/11/12/make-ahead-gluten-free-turkey-gravy-and-stuffing-for-holiday-food-fest/\" title=\"Make-Ahead Gravy\">Make-Ahead Gravy\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.wasabimon.com/archive/how-to-roast-a-turkey/\" title=\"How to roast a turkey\">Roasting the Perfect Turkey\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://glutenfreeeasily.com/corn-butter-bean-lima-bean-casserole/\" title=\"Corn and Bean Casserole\">Corn and Bean Casserole\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://nopotcooking.com/index.php/2010/11/26/apricot-turkey/\" title=\"Apricot Turkey\">Apricot Turkey\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://simplygluten-free.blogspot.com/2010_10_01_archive.html\" title=\"Gluten-Free Coconut Chicken with Sunbutter Sauce\">Gluten-Free Coconut Chicken with Sunbutter Sauce\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.thesensitivepantry.com/the-sensitive-pantry/2009/7/7/tiny-turkey-meatballs-atop-penne-escarole.html\" title=\"Tiny Turkey Meatballs Atop Penne and Escarole\">Tiny Turkey Meatballs Atop Penne and Escarole\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://crockpot365.blogspot.com/2009/02/crockpot-maple-ham-recipe.html\" title=\"CrockPot Maple Ham Recipe\">CrockPot Maple Ham Recipe\u003c/a>\u003c/li>\n\u003cli>Are you a Honeybaked Ham lover? Then you're in luck, because the company's \u003ca href=\"http://www.adventuresofaglutenfreemom.com/2009/12/honeybaked-hams-are-now-gluten-free/\" title=\"Is Honeybaked Ham Gluten-Free\">signature sweetened, cured ham is now gluten-free\u003c/a>!\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Dessert\u003c/strong>\u003cbr>\nFor many, the best part of dinner comes after all the savory plates have been cleared. Many folks get tripped up when it comes to preparing gluten-free desserts, since baking with wheat flour is what we've all come to accept as the norm for American sweets. The following recipes are all gluten-free, but more importantly, they're incredible desserts that everyone at your table will love. \u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/30/gluten-free-bakeries-bring-holiday-cheer/\">Buy goodies from a gluten-free bakery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.goodfoodstories.com/2010/12/06/salted-caramel-cocoa/\" title=\"Salted Caramel Hot Cocoa\">Salted Caramel Hot Cocoa\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://cookitallergyfree.com/blog/2010/11/gluten-free-toffee-pecan-apple-streusel/\" title=\"Gluten-Free Toffee Pecan Apple Streusel\">Gluten-Free Toffee Pecan Apple Streusel\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/17/gluten-free-gingerbread-recipe/\">Make gluten-free gingerbread cookies\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.wasabimon.com/archive/down-under-pavlova-recipe/\" title=\"Down Under Pavlova\">Down Under Pavlova\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.thespunkycoconut.com/search/label/Pie\" title=\"Pumpkin Pie\">Pumpkin Pie\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.elanaspantry.com/double-chocolate-mocha-cookies/\" title=\"Double Chocolate Mocha Cookies\">Double Chocolate Mocha Cookies\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>Merry Christmas, everyone! I wish you all a drama and stress-free holiday dinner.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/20264/constructing-a-gluten-free-christmas-dinner",
"authors": [
"5120"
],
"series": [
"bayareabites_15122"
],
"categories": [
"bayareabites_752",
"bayareabites_1245",
"bayareabites_1763",
"bayareabites_12"
],
"tags": [
"bayareabites_558",
"bayareabites_138",
"bayareabites_8603"
],
"featImg": "bayareabites_20265",
"label": "bayareabites_15122"
},
"bayareabites_19913": {
"type": "posts",
"id": "bayareabites_19913",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "19913",
"score": null,
"sort": [
1292883014000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1292883014,
"format": "aside",
"disqusTitle": "Top 12 Vegan Ways to Celebrate the Holidays in the Bay Area",
"title": "Top 12 Vegan Ways to Celebrate the Holidays in the Bay Area",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Many folks believe that being a vegan during the holidays is a challenge. Au contraire! I look at it as a way to be more creative and celebrate many of the awesome vegan options that abound in the Bay Area. Here is my top twelve list of the best ways for vegans to indulge in some local holiday spirit.\u003c/p>\n\u003cp>\u003cstrong>1. Have a Candy Cane Cinnamon Bun and Peppermint Stick Soy Hot Chocolate with Vegan Vanilla Marshmallows at Cinnaholic\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cinnaholic-berkeley.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/candycane-cinnamonbun-new.jpg\" alt=\"Candy Cane Cinnamon Bun\" title=\"Candy Cane Cinnamon Bun\" width=\"500\" height=\"360\" class=\"alignnone size-full wp-image-20170\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Michael Lang/Cinnaholic\u003c/em>\u003c/p>\n\u003cp>Ok, so it may not be super cold and snowy here. But, who says we can't have a hot cup of cocoa and a warm cinnamon roll to warm us from all this… errr… rain..?\u003c/p>\n\u003cp>Hugely anticipated by the vegan community, Shannon Michelle Radke and Florian Radke opened vegan bakery \u003ca href=\"http://www.cinnaholic-berkeley.com/\">Cinnaholic\u003c/a> this past year in Berkeley. The expectations certainly paid off and are exemplified by these amazing, fluffy, chewy, \u003ca href=\"http://www.cinnaholic-berkeley.com/menu/flavors/\">customizable cinnamon rolls\u003c/a> -- 30 different frostings and toppings, plus pie and specialty rolls. And each day they announce their \"$4 Special of the Day\" on \u003ca href=\"http://www.facebook.com/pages/Confessions-of-a-Cinnaholic/126784347931\">Facebook\u003c/a> and \u003ca href=\"http://twitter.com/#!/cinnaholic\">@Cinnaholic\u003c/a> on Twitter.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For the holidays, they've added Candy Cane and Peppermint Oreo toppings (Yes, Oreos are indeed vegan) to their catalog. And they're offering Peppermint Stick Soy Hot Chocolate with \u003ca href=\"http://www.chicagosoydairy.com/dandies_vegan_marshmallows/\">Dandies Vanilla Marshmallows\u003c/a>. Can you say indulgence?\u003c/p>\n\u003cp>\u003cstrong>2. Leave EatPastry Vegan Cookie Dough out for Santa\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.eatpastry.com/html/index.php\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/vegancookiedough.jpg\" alt=\"vegan cookie dough\" title=\"vegan cookie dough\" width=\"420\" height=\"420\" class=\"alignnone size-full wp-image-20178\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Moxie Sozo/EatPastry\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.eatpastry.com/html/index.php\">EatPastry\u003c/a> is a San Diego company that creates seriously delicious cookie dough. In my house we rarely get past the dough, but once you make yourself stop devouring the whole tub, the cookies that bake up are chewy and soft and flavorful. The six flavors (one of them gluten-free) are available at \u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a>.\u003c/p>\n\u003cp>So, on Christmas Eve, whip up a batch of EatPastry for Santa -- or, you know, just leave him the tub with a big spoon in it.\u003c/p>\n\u003cp>\u003cstrong>3. Get fancy with Millennium at their New Year's Eve Event\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.millenniumrestaurant.com/index.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/millenium.jpg\" alt=\"Millenium\" title=\"Millenium\" width=\"469\" height=\"321\" class=\"alignnone size-full wp-image-20200\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Millennium\u003c/em>\u003c/p>\n\u003cp>Everyone's favorite classy vegan joint, \u003ca href=\"http://www.millenniumrestaurant.com/index.html\">Millennium\u003c/a> is celebrating the season and ringing in the \u003ca href=\"http://www.millenniumrestaurant.com/restaurant/events.html\">New Year with an event\u003c/a> featuring a special 5-course prix fixe menu, optional wine pairing and a glass of complimentary bubbly.\u003c/p>\n\u003cp>And if you can't make it to Millennium you can always create your own wine party with your own fancy selection of \u003ca href=\"http://www.barnivore.com/wine\">vegan wines\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>4. Get comfy with some vegan soul food at Souley Vegan\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://souleyvegan.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/souleyvegan.jpg\" alt=\"Souley Vegan\" title=\"Souley Vegan\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-20205\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Souley Vegan\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://souleyvegan.com/\">Souley Vegan\u003c/a> in Oakland is adding holiday specials to their already amazing menu (I mean, they have something called the Jumbo Crispy) to be included in their Christmas Eve meal packages. Meals must be ordered by December 23rd at 5pm and picked up by December 24th at 5pm.\u003c/p>\n\u003cp>\u003cstrong>Offerings include:\u003c/strong> cornbread dressing, mashed potatoes with gravy, herbed corn with bell pepper, and biscuits and gravy.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> If you can't make it to Souley Vegan, you can always pick up selections from their menu in the refrigerated section of Rainbow Grocery.\u003c/p>\n\u003cp>\u003cstrong>5. Try Seasonal Offerings at Gracias Madre\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.gracias-madre.com/web/index.php\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/gracias-madre.jpg\" alt=\"Gracias Madre\" title=\"Gracias Madre\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-20207\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Gracias Madre\u003c/em>\u003c/p>\n\u003cp>Ok, if you haven't been to \u003ca href=\"http://www.gracias-madre.com/web/index.php\">Gracias Madre\u003c/a> yet, you need to put down whatever unnecessary thing you are doing (paying bills, feeding a child, etc.) and just go. Now. The organic restaurant serves up Mexican deliciousness with a majority of their produce from their very own Organic Biodynamic Be Love Farm in Vacaville, CA.\u003c/p>\n\u003cp>\u003cstrong>Must Eats:\u003c/strong> Papas al Horno, Key Lime Pie, and whatever vegetable is in gratin form at the time. They've just added their seasonal offerings to their menu including: Roasted Butternut Squash, Brussels Sprout Gratin with melted cashew cheese and garlic breadcrumbs, Roasted Turnips with garlic, Pear & Apple Cobbler with Dulce de Leche Ice Cream and Climax Noel holiday beer from Eel River Brewing Company (a hoppy, red winter ale).\u003c/p>\n\u003cp>\u003cstrong>6. Drink some [eggless] nog\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.theppk.com/2010/12/matrioshka-eggnog/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/eggless-nog.jpg\" alt=\"Eggless Nog\" title=\"Eggless Nog\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-20214\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Isa Chandra Moskowitz/Post Punk Kitchen\u003c/em>\u003c/p>\n\u003cp>Vegansaurus is offering up \u003ca href=\"http://vegansaurus.com/post/2315992809/you-guys-its-not-too-late-to-throw-together-a\">some ideas\u003c/a> for all your holiday nog needs, including \u003ca href=\"http://www.theppk.com/2010/12/matrioshka-eggnog/\">a recipe for Matrioshka Eggnog\u003c/a> from Isa Chandra Moskowitz's \u003ca href=\"http://www.theppk.com/\">Post Punk Kitchen\u003c/a> blog that makes one hella thick and creamy holiday libation. Also, Russian nesting dolls are SO in right now. They are this year's owl. I saw the adorable glass she uses at \u003ca href=\"http://www.shoplavish.com/catalog/product_info.php?cPath=51_63&products_id=1215\">Lavish\u003c/a> in Hayes Valley.\u003c/p>\n\u003cp>\u003cstrong>7. Eat a Sweet Potato Pecan Baby Pie at Wholesome Bakery\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.wholesomebakery.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/wholesome-bakery1.jpg\" alt=\"Sweet Potato Pecan Baby Pie\" title=\"Sweet Potato Pecan Baby Pie\" width=\"443\" height=\"299\" class=\"alignnone size-full wp-image-20244\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Rob Williamson/Wholesome Bakery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.wholesomebakery.com/\">Wholesome Bakery\u003c/a> is a vegan bakery that was originally part of the street food movement. Their products are vegan, low-glycemic, whole-grain, high-fiber, soy-free, yeast-free, cholesterol-free. Don't miss out on their seasonal special, \u003cem>Sweet Potato Pecan Pie\u003c/em>.\u003c/p>\n\u003cp>\u003cstrong>8. Include a Poached Yuba Loaf from Hodo Soy Beanery in your holiday feast\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/yuba-loaf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/yuba-loaf.jpg\" alt=\"Yuba Loaf\" title=\"Yuba Loaf\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-20225\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Hodo Soy Beanery\u003c/em>\u003c/p>\n\u003cp>Hodo Soy Beanery makes tofu the way it should be made -- fresh, like in Asia where tofu is meant to be eaten the day it is made. This incredibly clean and adorable factory in Oakland offers semi-monthly tours and tastings. You can read about my \u003ca href=\"http://vegansaurus.com/post/1044465547/guest-post-hodo-soy-beanery-tour\">experience of the tour\u003c/a> on Veganasaurus.\u003c/p>\n\u003cp>For the holidays, Hodo is offering a light soy & anise broth Poached Yuba Loaf. Yuba is the skin that forms on top of the heated soy milk during the process of making tofu. It's tender and slightly chewy and works wonderfully in braised dishes or in soup. The geniuses at Hodo managed to create an entire loaf out of yuba, which works perfectly as an alternative to a meat-centered main Christmas dish. You can purchase the loaf at Hodo's stands at \u003ca href=\"http://hodosoy.com/where-to-find-hodo/farmers%E2%80%99-markets/\">various farmers' markets\u003c/a> in the area.\u003c/p>\n\u003cp>\u003cstrong>9. Celebrate New Year's Eve at Gather in Berkeley\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.gatherrestaurant.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/gather.jpg\" alt=\"Gather\" title=\"Gather\" width=\"299\" height=\"448\" class=\"alignnone size-full wp-image-20221\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Gather\u003c/em>\u003c/p>\n\u003cp>Enjoy a farm-to-table experience at \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a> in Berkeley with creations from Executive Chef/Co-Owner Sean Baker of Millennium fame who was recently honored as Chef of the Year by Esquire (while Gather was named Best New Restaurant). This place is the home of the \"Vegan Charcuterie\" with items like \"mushroom tartar, parsnip 'lardo' roasted garlic\" and \"grilled watermelon radish 'steak' leek 'butter' horseradish salsa verde, pomegranate.\" \u003c/p>\n\u003cp>On New Year's Eve you can celebrate at Gather with a \u003ca href=\"http://www.gatherrestaurant.com/images/uploads/NYE_Dinner_Menu.pdf\">four-course prix fixe vegan dinner \u003c/a>for $65 per person (accompanying wine pairing $30 per person).\u003c/p>\n\u003cp>\u003cstrong>10. Eat some soba for a long life\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/soba.jpg\" alt=\"Soba noodles\" title=\"Soba noodles\" width=\"218\" height=\"240\" class=\"alignnone size-full wp-image-20231\">\u003cbr>\n\u003cem>Photo Credit: Vi Zahajszky\u003c/em>\u003c/p>\n\u003cp>In Japan, Toshikoshi Soba noodles are eaten during New Year's as a symbol of longevity. Every family has their own way of preparing it, so there is no standard Toshikoshi Soba recipe. If you're in the mood for a long life this New Year's, head to \u003cstrong>Cha-Ya Vegetarian Japanese Restaurant\u003c/strong> (completely vegan) in \u003ca href=\"http://www.yelp.com/biz/cha-ya-vegetarian-japanese-restaurant-san-francisco\">San Francisco\u003c/a> or \u003ca href=\"http://www.yelp.com/biz/cha-ya-vegetarian-japanese-restaurant-berkeley\">Berkeley\u003c/a> for some comforting, hot or cold soba of which they have 12 varieties. Their broth is phenomenal -- just the right amount of salt, with a rich base that doesn't miss the bonito that is used in most traditional dashi bases. While you are there, try some of my personal faves: the Goma Ae (Sesame Greens) and the Avocado Tempura roll (you haven't lived until you've had fried avocado). This no-frills restaurant is one you'll want to come back to again and again for the clean, flavorful, and light food, as well as the incredibly friendly staff.\u003c/p>\n\u003cp>\u003cstrong>11. For New Year's Day, get out of San Francisco and head to Sugar Plum Vegan Cafe\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sugarplumvegan.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/sugarplum.jpg\" alt=\"Sugar Plum Cafe\" title=\"Sugar Plum Cafe\" width=\"476\" height=\"252\" class=\"alignnone size-full wp-image-20232\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Sugar Plum Vegan Cafe\u003c/em>\u003c/p>\n\u003cp>Yeah, it's a bit of a drive to \u003ca href=\"http://www.sugarplumvegan.com/\">Sugar Plum Vegan Cafe\u003c/a> in Sacramento on New Year's Day, but it's worth it for a bottomless brunch of blueberry pancakes with pomegranate syrup, swiss chard tofu frittata, biscuits and country gravy, hoppin' john, sesame noodles, and cinnamon rolls -- for just $15 per person!\u003c/p>\n\u003cp>\u003cstrong>12. Make the king of desserts: Crème Brûlée\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/creme-brulee-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/creme-brulee-new.jpg\" alt=\"Creme Brulee\" title=\"Creme Brulee\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-20235\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Vi Zahajszky\u003c/em>\u003c/p>\n\u003cp>Chef Chloe Coscarelli is seriously taking the vegan cooking and baking world by storm. A former chef at Millennium and \u003ca href=\"http://www.herbivorerestaurant.com/\">Herbivore\u003c/a> and winner of Food Network's \u003ca href=\"http://www.chefchloe.com/videos/video/12-cupcake-wars.html\">Cupcake Wars\u003c/a> where she beat out a group of non-vegan chefs, this 23 year-old is showing the world that vegan food (including dessert!) can be just as amazing as non-vegan food.\u003c/p>\n\u003cp>So it seems apropos to share Chef Chloe's \u003ca href=\"http://www.chefchloe.com/blog/2/43-holiday-spiced-creme-brulee.html\">Holiday-Spiced Crème Brûlée\u003c/a> –- which is as indulgent and rich as any dairy and egg-containing counterpart.\u003c/p>\n\u003cp>My favorite dessert before going vegan was Crème Brûlée. If a restaurant had it on the menu, I would automatically order it. So this recipe was a dream come true for me, and I have to say, the results of my first ever attempt at Crème Brûlée were intimidating, but surprisingly easy, and super delicious! The torch freaked me out at first but after a few tries I got the hang of it. The recipe below is from \u003ca href=\"http://www.chefchloe.com/\">Chef Chloe’s website\u003c/a>. I used \u003ca href=\"http://www.turtlemountain.com/products/coconut_milk_creamer.html\">So Delicious Coconut Milk Creamer\u003c/a> instead of a non-dairy milk to add more richness. This dessert is very sweet, so if you prefer something milder, I would suggest using an unsweetened milk (I like either \u003ca href=\"http://www.livingharvest.com/products/milk\">hemp\u003c/a> or \u003ca href=\"http://www.turtlemountain.com/products/coconut_milk_beverage.html\">coconut\u003c/a>).\u003c/p>\n\u003cp>\u003cstrong>Holiday-Spiced Crème Brûlée\u003c/strong>\u003cbr>\n\u003cem>Published with permission from Chloe Coscarelli\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n¼ cup non-dairy milk (rice or almond milk to make it soy-free)\u003cbr>\n¼ cup organic cornstarch\u003cbr>\n1 14-ounce can coconut milk\u003cbr>\n½ cup sugar + extra for brûlée\u003cbr>\n1 teaspoon ground cinnamon\u003cbr>\n½ teaspoon ground ginger\u003cbr>\n¼ teaspoon ground nutmeg\u003cbr>\n¼ teaspoon ground cloves\u003cbr>\n1/8 teaspoon salt\u003cbr>\n1 teaspoon pure vanilla extract (or seeds scraped from 1 vanilla bean)\u003c/p>\n\u003cp>\u003cstrong>Procedure:\u003c/strong>\u003cbr>\n1. In a small bowl, thoroughly mix the non-dairy milk and cornstarch with a whisk or fork and set aside.\u003c/p>\n\u003cp>2. In a medium saucepan, heat the coconut milk, ½ cup sugar, cinnamon, ginger, nutmeg, cloves, and salt over medium/high heat just until boiling.\u003c/p>\n\u003cp>3. Turn the heat to medium/low and slowly drizzle the cornstarch mixture into the saucepot, whisking continuously. Keep whisking until the mixture becomes very thick in texture (about 1-2 minutes). Turn off the heat and whisk in the vanilla.\u003c/p>\n\u003cp>4. Pour the custard evenly into your crème brulèe or custard dishes (you can use ramekins or coffee mugs as well). Let them cool for 10 minutes then chill in the refrigerator for 4 hours or overnight.\u003c/p>\n\u003cp>5. Remove the crème brulèe 1 hour before torching so that it comes down to room temperature. Sprinkle about 2 teaspoons of sugar onto each ramekin then shake it so that it spreads evenly. Do not use brown sugar because the molasses will burn.\u003c/p>\n\u003cp>6. Hold your torch about 2-3 inches from the sugar and melt the sugar until it bubbles and turns slightly golden. Be sure to move your torch back and forth continuously so that it does not burn in one spot. If you see any black spots forming, move your torch away from that area as it is beginning to burn, which you do not want. Once there is no more visible dry sugar, let the crème brûlée sit for 3-5 minutes and serve immediately. \u003cstrong>Note:\u003c/strong> For an extra thick crackly top, add 2 more teaspoons of sugar and repeat the torching process.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Enjoy and have a happy (and delicious) holiday!\u003c/strong>\u003c/p>\n\n",
"disqusIdentifier": "19913 http://blogs.kqed.org/bayareabites/?p=19913",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/12/20/top-12-vegan-ways-to-celebrate-the-holidays-in-the-bay-area/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1932,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 60
},
"modified": 1292978830,
"excerpt": "Many folks believe that being a vegan during the holidays is a challenge. Au contraire! I look at it as a way to be more creative and celebrate many of the awesome vegan options that abound in the Bay Area. Here is my top twelve list of the best ways for vegans to indulge in some local holiday spirit.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Many folks believe that being a vegan during the holidays is a challenge. Au contraire! I look at it as a way to be more creative and celebrate many of the awesome vegan options that abound in the Bay Area. Here is my top twelve list of the best ways for vegans to indulge in some local holiday spirit.",
"title": "Top 12 Vegan Ways to Celebrate the Holidays in the Bay Area | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Top 12 Vegan Ways to Celebrate the Holidays in the Bay Area",
"datePublished": "2010-12-20T14:10:14-08:00",
"dateModified": "2010-12-21T16:47:10-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "top-12-vegan-ways-to-celebrate-the-holidays-in-the-bay-area",
"status": "publish",
"path": "/bayareabites/19913/top-12-vegan-ways-to-celebrate-the-holidays-in-the-bay-area",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Many folks believe that being a vegan during the holidays is a challenge. Au contraire! I look at it as a way to be more creative and celebrate many of the awesome vegan options that abound in the Bay Area. Here is my top twelve list of the best ways for vegans to indulge in some local holiday spirit.\u003c/p>\n\u003cp>\u003cstrong>1. Have a Candy Cane Cinnamon Bun and Peppermint Stick Soy Hot Chocolate with Vegan Vanilla Marshmallows at Cinnaholic\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cinnaholic-berkeley.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/candycane-cinnamonbun-new.jpg\" alt=\"Candy Cane Cinnamon Bun\" title=\"Candy Cane Cinnamon Bun\" width=\"500\" height=\"360\" class=\"alignnone size-full wp-image-20170\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Michael Lang/Cinnaholic\u003c/em>\u003c/p>\n\u003cp>Ok, so it may not be super cold and snowy here. But, who says we can't have a hot cup of cocoa and a warm cinnamon roll to warm us from all this… errr… rain..?\u003c/p>\n\u003cp>Hugely anticipated by the vegan community, Shannon Michelle Radke and Florian Radke opened vegan bakery \u003ca href=\"http://www.cinnaholic-berkeley.com/\">Cinnaholic\u003c/a> this past year in Berkeley. The expectations certainly paid off and are exemplified by these amazing, fluffy, chewy, \u003ca href=\"http://www.cinnaholic-berkeley.com/menu/flavors/\">customizable cinnamon rolls\u003c/a> -- 30 different frostings and toppings, plus pie and specialty rolls. And each day they announce their \"$4 Special of the Day\" on \u003ca href=\"http://www.facebook.com/pages/Confessions-of-a-Cinnaholic/126784347931\">Facebook\u003c/a> and \u003ca href=\"http://twitter.com/#!/cinnaholic\">@Cinnaholic\u003c/a> on Twitter.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For the holidays, they've added Candy Cane and Peppermint Oreo toppings (Yes, Oreos are indeed vegan) to their catalog. And they're offering Peppermint Stick Soy Hot Chocolate with \u003ca href=\"http://www.chicagosoydairy.com/dandies_vegan_marshmallows/\">Dandies Vanilla Marshmallows\u003c/a>. Can you say indulgence?\u003c/p>\n\u003cp>\u003cstrong>2. Leave EatPastry Vegan Cookie Dough out for Santa\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.eatpastry.com/html/index.php\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/vegancookiedough.jpg\" alt=\"vegan cookie dough\" title=\"vegan cookie dough\" width=\"420\" height=\"420\" class=\"alignnone size-full wp-image-20178\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Moxie Sozo/EatPastry\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.eatpastry.com/html/index.php\">EatPastry\u003c/a> is a San Diego company that creates seriously delicious cookie dough. In my house we rarely get past the dough, but once you make yourself stop devouring the whole tub, the cookies that bake up are chewy and soft and flavorful. The six flavors (one of them gluten-free) are available at \u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a>.\u003c/p>\n\u003cp>So, on Christmas Eve, whip up a batch of EatPastry for Santa -- or, you know, just leave him the tub with a big spoon in it.\u003c/p>\n\u003cp>\u003cstrong>3. Get fancy with Millennium at their New Year's Eve Event\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.millenniumrestaurant.com/index.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/millenium.jpg\" alt=\"Millenium\" title=\"Millenium\" width=\"469\" height=\"321\" class=\"alignnone size-full wp-image-20200\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Millennium\u003c/em>\u003c/p>\n\u003cp>Everyone's favorite classy vegan joint, \u003ca href=\"http://www.millenniumrestaurant.com/index.html\">Millennium\u003c/a> is celebrating the season and ringing in the \u003ca href=\"http://www.millenniumrestaurant.com/restaurant/events.html\">New Year with an event\u003c/a> featuring a special 5-course prix fixe menu, optional wine pairing and a glass of complimentary bubbly.\u003c/p>\n\u003cp>And if you can't make it to Millennium you can always create your own wine party with your own fancy selection of \u003ca href=\"http://www.barnivore.com/wine\">vegan wines\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>4. Get comfy with some vegan soul food at Souley Vegan\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://souleyvegan.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/souleyvegan.jpg\" alt=\"Souley Vegan\" title=\"Souley Vegan\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-20205\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Souley Vegan\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://souleyvegan.com/\">Souley Vegan\u003c/a> in Oakland is adding holiday specials to their already amazing menu (I mean, they have something called the Jumbo Crispy) to be included in their Christmas Eve meal packages. Meals must be ordered by December 23rd at 5pm and picked up by December 24th at 5pm.\u003c/p>\n\u003cp>\u003cstrong>Offerings include:\u003c/strong> cornbread dressing, mashed potatoes with gravy, herbed corn with bell pepper, and biscuits and gravy.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> If you can't make it to Souley Vegan, you can always pick up selections from their menu in the refrigerated section of Rainbow Grocery.\u003c/p>\n\u003cp>\u003cstrong>5. Try Seasonal Offerings at Gracias Madre\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.gracias-madre.com/web/index.php\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/gracias-madre.jpg\" alt=\"Gracias Madre\" title=\"Gracias Madre\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-20207\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Gracias Madre\u003c/em>\u003c/p>\n\u003cp>Ok, if you haven't been to \u003ca href=\"http://www.gracias-madre.com/web/index.php\">Gracias Madre\u003c/a> yet, you need to put down whatever unnecessary thing you are doing (paying bills, feeding a child, etc.) and just go. Now. The organic restaurant serves up Mexican deliciousness with a majority of their produce from their very own Organic Biodynamic Be Love Farm in Vacaville, CA.\u003c/p>\n\u003cp>\u003cstrong>Must Eats:\u003c/strong> Papas al Horno, Key Lime Pie, and whatever vegetable is in gratin form at the time. They've just added their seasonal offerings to their menu including: Roasted Butternut Squash, Brussels Sprout Gratin with melted cashew cheese and garlic breadcrumbs, Roasted Turnips with garlic, Pear & Apple Cobbler with Dulce de Leche Ice Cream and Climax Noel holiday beer from Eel River Brewing Company (a hoppy, red winter ale).\u003c/p>\n\u003cp>\u003cstrong>6. Drink some [eggless] nog\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.theppk.com/2010/12/matrioshka-eggnog/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/eggless-nog.jpg\" alt=\"Eggless Nog\" title=\"Eggless Nog\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-20214\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Isa Chandra Moskowitz/Post Punk Kitchen\u003c/em>\u003c/p>\n\u003cp>Vegansaurus is offering up \u003ca href=\"http://vegansaurus.com/post/2315992809/you-guys-its-not-too-late-to-throw-together-a\">some ideas\u003c/a> for all your holiday nog needs, including \u003ca href=\"http://www.theppk.com/2010/12/matrioshka-eggnog/\">a recipe for Matrioshka Eggnog\u003c/a> from Isa Chandra Moskowitz's \u003ca href=\"http://www.theppk.com/\">Post Punk Kitchen\u003c/a> blog that makes one hella thick and creamy holiday libation. Also, Russian nesting dolls are SO in right now. They are this year's owl. I saw the adorable glass she uses at \u003ca href=\"http://www.shoplavish.com/catalog/product_info.php?cPath=51_63&products_id=1215\">Lavish\u003c/a> in Hayes Valley.\u003c/p>\n\u003cp>\u003cstrong>7. Eat a Sweet Potato Pecan Baby Pie at Wholesome Bakery\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.wholesomebakery.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/wholesome-bakery1.jpg\" alt=\"Sweet Potato Pecan Baby Pie\" title=\"Sweet Potato Pecan Baby Pie\" width=\"443\" height=\"299\" class=\"alignnone size-full wp-image-20244\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Rob Williamson/Wholesome Bakery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.wholesomebakery.com/\">Wholesome Bakery\u003c/a> is a vegan bakery that was originally part of the street food movement. Their products are vegan, low-glycemic, whole-grain, high-fiber, soy-free, yeast-free, cholesterol-free. Don't miss out on their seasonal special, \u003cem>Sweet Potato Pecan Pie\u003c/em>.\u003c/p>\n\u003cp>\u003cstrong>8. Include a Poached Yuba Loaf from Hodo Soy Beanery in your holiday feast\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/yuba-loaf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/yuba-loaf.jpg\" alt=\"Yuba Loaf\" title=\"Yuba Loaf\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-20225\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Hodo Soy Beanery\u003c/em>\u003c/p>\n\u003cp>Hodo Soy Beanery makes tofu the way it should be made -- fresh, like in Asia where tofu is meant to be eaten the day it is made. This incredibly clean and adorable factory in Oakland offers semi-monthly tours and tastings. You can read about my \u003ca href=\"http://vegansaurus.com/post/1044465547/guest-post-hodo-soy-beanery-tour\">experience of the tour\u003c/a> on Veganasaurus.\u003c/p>\n\u003cp>For the holidays, Hodo is offering a light soy & anise broth Poached Yuba Loaf. Yuba is the skin that forms on top of the heated soy milk during the process of making tofu. It's tender and slightly chewy and works wonderfully in braised dishes or in soup. The geniuses at Hodo managed to create an entire loaf out of yuba, which works perfectly as an alternative to a meat-centered main Christmas dish. You can purchase the loaf at Hodo's stands at \u003ca href=\"http://hodosoy.com/where-to-find-hodo/farmers%E2%80%99-markets/\">various farmers' markets\u003c/a> in the area.\u003c/p>\n\u003cp>\u003cstrong>9. Celebrate New Year's Eve at Gather in Berkeley\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.gatherrestaurant.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/gather.jpg\" alt=\"Gather\" title=\"Gather\" width=\"299\" height=\"448\" class=\"alignnone size-full wp-image-20221\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Gather\u003c/em>\u003c/p>\n\u003cp>Enjoy a farm-to-table experience at \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a> in Berkeley with creations from Executive Chef/Co-Owner Sean Baker of Millennium fame who was recently honored as Chef of the Year by Esquire (while Gather was named Best New Restaurant). This place is the home of the \"Vegan Charcuterie\" with items like \"mushroom tartar, parsnip 'lardo' roasted garlic\" and \"grilled watermelon radish 'steak' leek 'butter' horseradish salsa verde, pomegranate.\" \u003c/p>\n\u003cp>On New Year's Eve you can celebrate at Gather with a \u003ca href=\"http://www.gatherrestaurant.com/images/uploads/NYE_Dinner_Menu.pdf\">four-course prix fixe vegan dinner \u003c/a>for $65 per person (accompanying wine pairing $30 per person).\u003c/p>\n\u003cp>\u003cstrong>10. Eat some soba for a long life\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/soba.jpg\" alt=\"Soba noodles\" title=\"Soba noodles\" width=\"218\" height=\"240\" class=\"alignnone size-full wp-image-20231\">\u003cbr>\n\u003cem>Photo Credit: Vi Zahajszky\u003c/em>\u003c/p>\n\u003cp>In Japan, Toshikoshi Soba noodles are eaten during New Year's as a symbol of longevity. Every family has their own way of preparing it, so there is no standard Toshikoshi Soba recipe. If you're in the mood for a long life this New Year's, head to \u003cstrong>Cha-Ya Vegetarian Japanese Restaurant\u003c/strong> (completely vegan) in \u003ca href=\"http://www.yelp.com/biz/cha-ya-vegetarian-japanese-restaurant-san-francisco\">San Francisco\u003c/a> or \u003ca href=\"http://www.yelp.com/biz/cha-ya-vegetarian-japanese-restaurant-berkeley\">Berkeley\u003c/a> for some comforting, hot or cold soba of which they have 12 varieties. Their broth is phenomenal -- just the right amount of salt, with a rich base that doesn't miss the bonito that is used in most traditional dashi bases. While you are there, try some of my personal faves: the Goma Ae (Sesame Greens) and the Avocado Tempura roll (you haven't lived until you've had fried avocado). This no-frills restaurant is one you'll want to come back to again and again for the clean, flavorful, and light food, as well as the incredibly friendly staff.\u003c/p>\n\u003cp>\u003cstrong>11. For New Year's Day, get out of San Francisco and head to Sugar Plum Vegan Cafe\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sugarplumvegan.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/sugarplum.jpg\" alt=\"Sugar Plum Cafe\" title=\"Sugar Plum Cafe\" width=\"476\" height=\"252\" class=\"alignnone size-full wp-image-20232\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Sugar Plum Vegan Cafe\u003c/em>\u003c/p>\n\u003cp>Yeah, it's a bit of a drive to \u003ca href=\"http://www.sugarplumvegan.com/\">Sugar Plum Vegan Cafe\u003c/a> in Sacramento on New Year's Day, but it's worth it for a bottomless brunch of blueberry pancakes with pomegranate syrup, swiss chard tofu frittata, biscuits and country gravy, hoppin' john, sesame noodles, and cinnamon rolls -- for just $15 per person!\u003c/p>\n\u003cp>\u003cstrong>12. Make the king of desserts: Crème Brûlée\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/creme-brulee-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/creme-brulee-new.jpg\" alt=\"Creme Brulee\" title=\"Creme Brulee\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-20235\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Vi Zahajszky\u003c/em>\u003c/p>\n\u003cp>Chef Chloe Coscarelli is seriously taking the vegan cooking and baking world by storm. A former chef at Millennium and \u003ca href=\"http://www.herbivorerestaurant.com/\">Herbivore\u003c/a> and winner of Food Network's \u003ca href=\"http://www.chefchloe.com/videos/video/12-cupcake-wars.html\">Cupcake Wars\u003c/a> where she beat out a group of non-vegan chefs, this 23 year-old is showing the world that vegan food (including dessert!) can be just as amazing as non-vegan food.\u003c/p>\n\u003cp>So it seems apropos to share Chef Chloe's \u003ca href=\"http://www.chefchloe.com/blog/2/43-holiday-spiced-creme-brulee.html\">Holiday-Spiced Crème Brûlée\u003c/a> –- which is as indulgent and rich as any dairy and egg-containing counterpart.\u003c/p>\n\u003cp>My favorite dessert before going vegan was Crème Brûlée. If a restaurant had it on the menu, I would automatically order it. So this recipe was a dream come true for me, and I have to say, the results of my first ever attempt at Crème Brûlée were intimidating, but surprisingly easy, and super delicious! The torch freaked me out at first but after a few tries I got the hang of it. The recipe below is from \u003ca href=\"http://www.chefchloe.com/\">Chef Chloe’s website\u003c/a>. I used \u003ca href=\"http://www.turtlemountain.com/products/coconut_milk_creamer.html\">So Delicious Coconut Milk Creamer\u003c/a> instead of a non-dairy milk to add more richness. This dessert is very sweet, so if you prefer something milder, I would suggest using an unsweetened milk (I like either \u003ca href=\"http://www.livingharvest.com/products/milk\">hemp\u003c/a> or \u003ca href=\"http://www.turtlemountain.com/products/coconut_milk_beverage.html\">coconut\u003c/a>).\u003c/p>\n\u003cp>\u003cstrong>Holiday-Spiced Crème Brûlée\u003c/strong>\u003cbr>\n\u003cem>Published with permission from Chloe Coscarelli\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n¼ cup non-dairy milk (rice or almond milk to make it soy-free)\u003cbr>\n¼ cup organic cornstarch\u003cbr>\n1 14-ounce can coconut milk\u003cbr>\n½ cup sugar + extra for brûlée\u003cbr>\n1 teaspoon ground cinnamon\u003cbr>\n½ teaspoon ground ginger\u003cbr>\n¼ teaspoon ground nutmeg\u003cbr>\n¼ teaspoon ground cloves\u003cbr>\n1/8 teaspoon salt\u003cbr>\n1 teaspoon pure vanilla extract (or seeds scraped from 1 vanilla bean)\u003c/p>\n\u003cp>\u003cstrong>Procedure:\u003c/strong>\u003cbr>\n1. In a small bowl, thoroughly mix the non-dairy milk and cornstarch with a whisk or fork and set aside.\u003c/p>\n\u003cp>2. In a medium saucepan, heat the coconut milk, ½ cup sugar, cinnamon, ginger, nutmeg, cloves, and salt over medium/high heat just until boiling.\u003c/p>\n\u003cp>3. Turn the heat to medium/low and slowly drizzle the cornstarch mixture into the saucepot, whisking continuously. Keep whisking until the mixture becomes very thick in texture (about 1-2 minutes). Turn off the heat and whisk in the vanilla.\u003c/p>\n\u003cp>4. Pour the custard evenly into your crème brulèe or custard dishes (you can use ramekins or coffee mugs as well). Let them cool for 10 minutes then chill in the refrigerator for 4 hours or overnight.\u003c/p>\n\u003cp>5. Remove the crème brulèe 1 hour before torching so that it comes down to room temperature. Sprinkle about 2 teaspoons of sugar onto each ramekin then shake it so that it spreads evenly. Do not use brown sugar because the molasses will burn.\u003c/p>\n\u003cp>6. Hold your torch about 2-3 inches from the sugar and melt the sugar until it bubbles and turns slightly golden. Be sure to move your torch back and forth continuously so that it does not burn in one spot. If you see any black spots forming, move your torch away from that area as it is beginning to burn, which you do not want. Once there is no more visible dry sugar, let the crème brûlée sit for 3-5 minutes and serve immediately. \u003cstrong>Note:\u003c/strong> For an extra thick crackly top, add 2 more teaspoons of sugar and repeat the torching process.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Enjoy and have a happy (and delicious) holiday!\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/19913/top-12-vegan-ways-to-celebrate-the-holidays-in-the-bay-area",
"authors": [
"5126"
],
"categories": [
"bayareabites_1763",
"bayareabites_1873"
],
"tags": [
"bayareabites_8635",
"bayareabites_8625",
"bayareabites_8626",
"bayareabites_8632",
"bayareabites_8628",
"bayareabites_8629",
"bayareabites_3583",
"bayareabites_8630",
"bayareabites_8627",
"bayareabites_8633",
"bayareabites_8636",
"bayareabites_1871",
"bayareabites_8634",
"bayareabites_8631"
],
"label": "bayareabites"
},
"bayareabites_19905": {
"type": "posts",
"id": "bayareabites_19905",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "19905",
"score": null,
"sort": [
1292789438000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 15122
},
"blocks": [],
"publishDate": 1292789438,
"format": "aside",
"disqusTitle": "California Bûche de Noël",
"title": "California Bûche de Noël",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/buche-noel-500.jpg\" alt=\"Buche de Noel\" title=\"Buche de Noel\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-20141\">\u003c/p>\n\u003cp>What's a Bûche de Noël? Well, in English, it would be a Yule Log, a fat jellyroll of a cake that's filled and rolled into a long log shape, then iced and decorated to look like a branch fallen in the forest, complete with grooved bark, broken-off stumps,and cute little mushrooms clustered here and there, all under a dusting of powdered sugar \"snow.\"\u003c/p>\n\u003cp>Typically, the \"wood\" of the log is a light, spongy cake, baked in a thin layer on a sheet pan. Flexibility is the key here, as the cake needs to keep its shape when rolled up without cracking, smushing, or falling apart. So, most bûche de Noël recipes start with genoise, a French-style sponge cake made from egg yolks, sugar, and a small amount of flour, lightened with stiffly whipped egg whites. \u003c/p>\n\u003cp>Personally, though, I find that while genoise has a nice springy texture, it tastes like very little, which may be why, in most French desserts, it's usually brushed with liquor or syrups then smothered in fillings and glazes. For true tree-bark verisimilitude, the filling and frosting is typically a truffle-rich, deep-brown chocolate or mocha buttercream. Decorations are exuberant and goofy: bright green-and-red marzipan holly leaves, meringue or marzipan mushrooms, little chocolate banners scrolled in icing spelling out \u003cem>Joyeux Noel. \u003c/em>\u003c/p>\n\u003cp>Classic, then, means old-fashioned, butter-heavy and frankly, a little tacky. But still, the concept remains festive and fun. Why not come up with a seasonal, local cake made for a California Christmas? \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, to start: no more foam-rubber genoise. Instead, an equally light but more substantial almond cake, using whole eggs beaten to a thick cream, then folded together with toasted almonds, flour, and a surprise splash of hot milk. \u003c/p>\n\u003cp>And instead of a mouthful of chocolate-flavored butter, the filling is a creamy blend of mild fresh goat cheese (chevre) and quark, lightened with whipped cream and flavored with tangerine or clementine zest. I love \u003ca href=\"http://www.springhillcheese.com\">Spring Hill Jersey Cheese Company\u003c/a>'s vanilla quark, a mild, spreadable fresh cheese speckled with real vanilla bean, which you can find at many farmer's markets around the Bay Area, but you could substitute \u003ca href=\"http://www.cowgirlcreamery.com/cheeses.asp\">Cowgirl Creamery\u003c/a>'s fromage blanc, or use whipped cream cheese or mascarpone instead. \u003c/p>\n\u003cp>To decorate, cover your log in lightly toasted almond slices for a rough, eucalyptus-looking bark. Surround with fresh or sugar-dusted rosemary sprigs and whole clementines with leaves or the dried clementine slices sold by local farm \u003ca href=\"http://cuesa.org/farm/everything-under-sun\">Everything Under the Sun\u003c/a>. Finally, add a few fat dried figs, poached to plumpness in spiced wine or tea. Nuts, citrus, fresh cheese, dried fruit: that's the taste of California in the wintertime. \u003c/p>\n\u003cp>Happy Holidays!\u003c/p>\n\u003cp>\u003cstrong>California Bûche de Noël \u003c/strong>\u003cbr>\nSince both the filling and the cake mixtures require a lot of beating, a stand mixer comes in very handy here. However, you can also use a hand-held electric mixer. Feel free to substitute walnuts or hazelnuts for the almonds; omit almond extract and amaretto. You can make cake, filling, and garnishes the day before serving; filled and rolled, it will keep well in the refrigerator for 1-2 days. Add the garnishes just before serving. \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1 cake, serves 8-10\u003c/p>\n\u003cp>\u003cstrong>Almond Cake \u003c/strong>\u003c/p>\n\u003cp>\u003cem>Ingredients:\u003c/em>\u003cbr>\n1 cup sliced almonds, divided\u003cbr>\n¾ cup flour\u003cbr>\n1 tsp baking powder\u003cbr>\n¼ tsp salt\u003cbr>\n2 eggs\u003cbr>\n1 tsp vanilla\u003cbr>\n¼ tsp almond extract\u003cbr>\n2 tbsp amaretto liqueur, optional\u003cbr>\n1 cup + 1 tsp sugar\u003cbr>\n½ cup milk\u003cbr>\n1 tbsp butter\u003c/p>\n\u003cp>\u003cem>Preparation:\u003c/em>\u003cbr>\n1. Preheat oven to 350 degrees. Line a 9\" x 13\" rimmed baking sheet with parchment paper. Lightly grease and flour paper, shaking off excess. Sprinkle a thin, clean tea towel with powdered sugar and set aside. \u003c/p>\n\u003cp>2. To prepare almonds, spread slices out on a baking sheet and bake for 5-8 minutes at 325 degrees, until they smell toasty and are light golden brown in spots. Remove from oven and let cool. Measure out 1/3 cup of almonds, and set remaining almonds aside. Toss 1/3 cup almonds with 1 tsp sugar. Chop finely or, using a food processor or blender, pulse in short bursts into a coarse powder. \u003c/p>\n\u003cp>3. Sift flour, baking powder, and salt together. Stir in ground almonds. Set aside.\u003c/p>\n\u003cp>4. Beat eggs with vanilla, almond extract, and 1 tbsp amaretto (if using) for 1 minute. Add sugar a little at a time, beating vigorously for at least 5 minutes, until mixture is very thick (about the consistency of soft mayonnaise) and a pale creamy-yellow. When you lift the beaters, the mixture should form a ribbon as it falls back into the bowl.\u003c/p>\n\u003cp>5. Over low heat, heat milk and butter together until butter is melted and milk is hot but not boiling. \u003c/p>\n\u003cp>6. Gently fold flour mixture in eggs. Pour in milk and butter and stir gently until batter is smooth. Pour batter into prepared pan. Bake for 30 minutes, or until top is pale golden and springs back when pressed with a fingertip. \u003c/p>\n\u003cp>7. Holding onto the parchment, lift cake off baking sheet and reverse onto prepared tea towel. Peel off parchment and discard. Using a small sharp knife, trim off any hard or crunchy edges. Starting at the short end closest to you, roll the cake and towel together away from you into a fat log. Set aside to cool for an hour or so. (It’s important to roll up the cake while still hot, so it will stay flexible as it cools.)\u003c/p>\n\u003cp>\u003cstrong>Chevre-Citrus Filling\u003c/strong>\u003cbr>\nIf you're a goat cheese hater, substitute whipped cream cheese or Neufchatel. Leave out the orange liqueur if you don’t want to splurge on a name brand; cheap triple sec will make the whole batch taste like baby aspirin. \u003c/p>\n\u003cp>\u003cem>Ingredients:\u003c/em>\u003cbr>\n1 cup (8 oz) quark, fromage blanc, or mascarpone cheese\u003cbr>\n4 oz mild, fresh goat cheese, crumbled\u003cbr>\n1 tbsp good quality orange liqueur, such as Cointreau or Grand Marnier\u003cbr>\n2 tbsp honey, or to taste\u003cbr>\n1 tbsp grated tangerine or clementine zest\u003cbr>\n1-2 tbsp milk, as needed\u003cbr>\n1 cup heavy cream\u003cbr>\n1 tbsp finely chopped candied orange rind and/or 1 tbsp finely chopped candied ginger\u003c/p>\n\u003cp>\u003cem>Preparation:\u003c/em>\u003cbr>\n1. Beat mascarpone, goat cheese, orange liqueur, honey, and zest together until smooth, adding milk as necessary to get a smooth consistency. \u003c/p>\n\u003cp>2. In a separate bowl, beat cream to soft peaks. Fold cream gently into mascarpone mixture. Fold in candied rind and/or ginger. Cover and chill until needed. \u003c/p>\n\u003cp>\u003cstrong>Sugared Rosemary Sprigs \u003c/strong>\u003cbr>\nFresh rosemary sprigs are a nice touch of greenery around your completed cake. However, if you want to go all out and make them look winter-frosted, beat 1 egg white until frothy. Dip rosemary sprigs into egg white to coat, then dip and turn in granulated sugar to cover. Set aside to dry. \u003c/p>\n\u003cp>\u003cstrong>Poached Dried Figs\u003c/strong>\u003cbr>\nYou can use any liquid you like to poach the figs, such equal parts water and red or white wine; apple cider; or spiced tea. \u003c/p>\n\u003cp>\u003cem>Ingredients:\u003c/em>\u003cbr>\n10 dried figs\u003cbr>\n2 cups liquid\u003cbr>\nRind of 1 orange or tangerine, in large pieces\u003cbr>\n1 tbsp honey\u003cbr>\n1 cinnamon stick\u003cbr>\n4 or 5 whole cloves\u003c/p>\n\u003cp>\u003cem>Preparation:\u003c/em>\u003cbr>\nCover figs with liquid, add rind, honey, and spices. Bring to a simmer and cook over low heat for 20 minutes, or until figs are soft and puffed up. Remove from heat and let cool in liquid. Refrigerate until needed. \u003c/p>\n\u003cp>\u003cstrong>To Assemble Cake\u003c/strong>\u003cbr>\nAlmond Cake\u003cbr>\nChevre-Citrus Filling\u003cbr>\nRemaining toasted almonds\u003cbr>\nFresh or Sugared Rosemary Sprigs\u003cbr>\nWhole clementines with leaves, or dried clementine slices\u003cbr>\nPoached Dried Figs, drained and halved\u003c/p>\n\u003cp>1. Unroll cake from towel. Sprinkle with 1 tbsp amaretto, if using. Spread half the filling across cake, leaving a bare margin of about ½ inch on all sides. Starting from the short end again, roll up cake tightly (without towel). \u003c/p>\n\u003cp>2. Using a butter knife or offset spatula, cover cake with remaining filling. Trim ends to reveal spiral pattern. Press sliced almonds over filling. Drape cake with plastic wrap and chill for several hours or overnight. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>3. To serve, arrange rosemary sprigs, clementines (or clementine slices), and figs around cake. Slice and serve, including 2 poached fig halves with each slice. \u003c/p>\n\n",
"disqusIdentifier": "19905 http://blogs.kqed.org/bayareabites/?p=19905",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/12/19/california-buche-de-noel/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1387,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 34
},
"modified": 1449088074,
"excerpt": "A California-inspired update of the classic French Bûche de Noël, or Yule Log Cake, with clementines, almonds, goat cheese, and figs. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "A California-inspired update of the classic French Bûche de Noël, or Yule Log Cake, with clementines, almonds, goat cheese, and figs. ",
"title": "California Bûche de Noël | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "California Bûche de Noël",
"datePublished": "2010-12-19T12:10:38-08:00",
"dateModified": "2015-12-02T12:27:54-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "california-buche-de-noel",
"status": "publish",
"path": "/bayareabites/19905/california-buche-de-noel",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/buche-noel-500.jpg\" alt=\"Buche de Noel\" title=\"Buche de Noel\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-20141\">\u003c/p>\n\u003cp>What's a Bûche de Noël? Well, in English, it would be a Yule Log, a fat jellyroll of a cake that's filled and rolled into a long log shape, then iced and decorated to look like a branch fallen in the forest, complete with grooved bark, broken-off stumps,and cute little mushrooms clustered here and there, all under a dusting of powdered sugar \"snow.\"\u003c/p>\n\u003cp>Typically, the \"wood\" of the log is a light, spongy cake, baked in a thin layer on a sheet pan. Flexibility is the key here, as the cake needs to keep its shape when rolled up without cracking, smushing, or falling apart. So, most bûche de Noël recipes start with genoise, a French-style sponge cake made from egg yolks, sugar, and a small amount of flour, lightened with stiffly whipped egg whites. \u003c/p>\n\u003cp>Personally, though, I find that while genoise has a nice springy texture, it tastes like very little, which may be why, in most French desserts, it's usually brushed with liquor or syrups then smothered in fillings and glazes. For true tree-bark verisimilitude, the filling and frosting is typically a truffle-rich, deep-brown chocolate or mocha buttercream. Decorations are exuberant and goofy: bright green-and-red marzipan holly leaves, meringue or marzipan mushrooms, little chocolate banners scrolled in icing spelling out \u003cem>Joyeux Noel. \u003c/em>\u003c/p>\n\u003cp>Classic, then, means old-fashioned, butter-heavy and frankly, a little tacky. But still, the concept remains festive and fun. Why not come up with a seasonal, local cake made for a California Christmas? \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, to start: no more foam-rubber genoise. Instead, an equally light but more substantial almond cake, using whole eggs beaten to a thick cream, then folded together with toasted almonds, flour, and a surprise splash of hot milk. \u003c/p>\n\u003cp>And instead of a mouthful of chocolate-flavored butter, the filling is a creamy blend of mild fresh goat cheese (chevre) and quark, lightened with whipped cream and flavored with tangerine or clementine zest. I love \u003ca href=\"http://www.springhillcheese.com\">Spring Hill Jersey Cheese Company\u003c/a>'s vanilla quark, a mild, spreadable fresh cheese speckled with real vanilla bean, which you can find at many farmer's markets around the Bay Area, but you could substitute \u003ca href=\"http://www.cowgirlcreamery.com/cheeses.asp\">Cowgirl Creamery\u003c/a>'s fromage blanc, or use whipped cream cheese or mascarpone instead. \u003c/p>\n\u003cp>To decorate, cover your log in lightly toasted almond slices for a rough, eucalyptus-looking bark. Surround with fresh or sugar-dusted rosemary sprigs and whole clementines with leaves or the dried clementine slices sold by local farm \u003ca href=\"http://cuesa.org/farm/everything-under-sun\">Everything Under the Sun\u003c/a>. Finally, add a few fat dried figs, poached to plumpness in spiced wine or tea. Nuts, citrus, fresh cheese, dried fruit: that's the taste of California in the wintertime. \u003c/p>\n\u003cp>Happy Holidays!\u003c/p>\n\u003cp>\u003cstrong>California Bûche de Noël \u003c/strong>\u003cbr>\nSince both the filling and the cake mixtures require a lot of beating, a stand mixer comes in very handy here. However, you can also use a hand-held electric mixer. Feel free to substitute walnuts or hazelnuts for the almonds; omit almond extract and amaretto. You can make cake, filling, and garnishes the day before serving; filled and rolled, it will keep well in the refrigerator for 1-2 days. Add the garnishes just before serving. \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1 cake, serves 8-10\u003c/p>\n\u003cp>\u003cstrong>Almond Cake \u003c/strong>\u003c/p>\n\u003cp>\u003cem>Ingredients:\u003c/em>\u003cbr>\n1 cup sliced almonds, divided\u003cbr>\n¾ cup flour\u003cbr>\n1 tsp baking powder\u003cbr>\n¼ tsp salt\u003cbr>\n2 eggs\u003cbr>\n1 tsp vanilla\u003cbr>\n¼ tsp almond extract\u003cbr>\n2 tbsp amaretto liqueur, optional\u003cbr>\n1 cup + 1 tsp sugar\u003cbr>\n½ cup milk\u003cbr>\n1 tbsp butter\u003c/p>\n\u003cp>\u003cem>Preparation:\u003c/em>\u003cbr>\n1. Preheat oven to 350 degrees. Line a 9\" x 13\" rimmed baking sheet with parchment paper. Lightly grease and flour paper, shaking off excess. Sprinkle a thin, clean tea towel with powdered sugar and set aside. \u003c/p>\n\u003cp>2. To prepare almonds, spread slices out on a baking sheet and bake for 5-8 minutes at 325 degrees, until they smell toasty and are light golden brown in spots. Remove from oven and let cool. Measure out 1/3 cup of almonds, and set remaining almonds aside. Toss 1/3 cup almonds with 1 tsp sugar. Chop finely or, using a food processor or blender, pulse in short bursts into a coarse powder. \u003c/p>\n\u003cp>3. Sift flour, baking powder, and salt together. Stir in ground almonds. Set aside.\u003c/p>\n\u003cp>4. Beat eggs with vanilla, almond extract, and 1 tbsp amaretto (if using) for 1 minute. Add sugar a little at a time, beating vigorously for at least 5 minutes, until mixture is very thick (about the consistency of soft mayonnaise) and a pale creamy-yellow. When you lift the beaters, the mixture should form a ribbon as it falls back into the bowl.\u003c/p>\n\u003cp>5. Over low heat, heat milk and butter together until butter is melted and milk is hot but not boiling. \u003c/p>\n\u003cp>6. Gently fold flour mixture in eggs. Pour in milk and butter and stir gently until batter is smooth. Pour batter into prepared pan. Bake for 30 minutes, or until top is pale golden and springs back when pressed with a fingertip. \u003c/p>\n\u003cp>7. Holding onto the parchment, lift cake off baking sheet and reverse onto prepared tea towel. Peel off parchment and discard. Using a small sharp knife, trim off any hard or crunchy edges. Starting at the short end closest to you, roll the cake and towel together away from you into a fat log. Set aside to cool for an hour or so. (It’s important to roll up the cake while still hot, so it will stay flexible as it cools.)\u003c/p>\n\u003cp>\u003cstrong>Chevre-Citrus Filling\u003c/strong>\u003cbr>\nIf you're a goat cheese hater, substitute whipped cream cheese or Neufchatel. Leave out the orange liqueur if you don’t want to splurge on a name brand; cheap triple sec will make the whole batch taste like baby aspirin. \u003c/p>\n\u003cp>\u003cem>Ingredients:\u003c/em>\u003cbr>\n1 cup (8 oz) quark, fromage blanc, or mascarpone cheese\u003cbr>\n4 oz mild, fresh goat cheese, crumbled\u003cbr>\n1 tbsp good quality orange liqueur, such as Cointreau or Grand Marnier\u003cbr>\n2 tbsp honey, or to taste\u003cbr>\n1 tbsp grated tangerine or clementine zest\u003cbr>\n1-2 tbsp milk, as needed\u003cbr>\n1 cup heavy cream\u003cbr>\n1 tbsp finely chopped candied orange rind and/or 1 tbsp finely chopped candied ginger\u003c/p>\n\u003cp>\u003cem>Preparation:\u003c/em>\u003cbr>\n1. Beat mascarpone, goat cheese, orange liqueur, honey, and zest together until smooth, adding milk as necessary to get a smooth consistency. \u003c/p>\n\u003cp>2. In a separate bowl, beat cream to soft peaks. Fold cream gently into mascarpone mixture. Fold in candied rind and/or ginger. Cover and chill until needed. \u003c/p>\n\u003cp>\u003cstrong>Sugared Rosemary Sprigs \u003c/strong>\u003cbr>\nFresh rosemary sprigs are a nice touch of greenery around your completed cake. However, if you want to go all out and make them look winter-frosted, beat 1 egg white until frothy. Dip rosemary sprigs into egg white to coat, then dip and turn in granulated sugar to cover. Set aside to dry. \u003c/p>\n\u003cp>\u003cstrong>Poached Dried Figs\u003c/strong>\u003cbr>\nYou can use any liquid you like to poach the figs, such equal parts water and red or white wine; apple cider; or spiced tea. \u003c/p>\n\u003cp>\u003cem>Ingredients:\u003c/em>\u003cbr>\n10 dried figs\u003cbr>\n2 cups liquid\u003cbr>\nRind of 1 orange or tangerine, in large pieces\u003cbr>\n1 tbsp honey\u003cbr>\n1 cinnamon stick\u003cbr>\n4 or 5 whole cloves\u003c/p>\n\u003cp>\u003cem>Preparation:\u003c/em>\u003cbr>\nCover figs with liquid, add rind, honey, and spices. Bring to a simmer and cook over low heat for 20 minutes, or until figs are soft and puffed up. Remove from heat and let cool in liquid. Refrigerate until needed. \u003c/p>\n\u003cp>\u003cstrong>To Assemble Cake\u003c/strong>\u003cbr>\nAlmond Cake\u003cbr>\nChevre-Citrus Filling\u003cbr>\nRemaining toasted almonds\u003cbr>\nFresh or Sugared Rosemary Sprigs\u003cbr>\nWhole clementines with leaves, or dried clementine slices\u003cbr>\nPoached Dried Figs, drained and halved\u003c/p>\n\u003cp>1. Unroll cake from towel. Sprinkle with 1 tbsp amaretto, if using. Spread half the filling across cake, leaving a bare margin of about ½ inch on all sides. Starting from the short end again, roll up cake tightly (without towel). \u003c/p>\n\u003cp>2. Using a butter knife or offset spatula, cover cake with remaining filling. Trim ends to reveal spiral pattern. Press sliced almonds over filling. Drape cake with plastic wrap and chill for several hours or overnight. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>3. To serve, arrange rosemary sprigs, clementines (or clementine slices), and figs around cake. Slice and serve, including 2 poached fig halves with each slice. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/19905/california-buche-de-noel",
"authors": [
"5038"
],
"series": [
"bayareabites_15122"
],
"categories": [
"bayareabites_1516",
"bayareabites_2695",
"bayareabites_1763",
"bayareabites_12"
],
"tags": [
"bayareabites_8624",
"bayareabites_8598",
"bayareabites_8601",
"bayareabites_250",
"bayareabites_8600",
"bayareabites_55",
"bayareabites_8623",
"bayareabites_1356",
"bayareabites_3069",
"bayareabites_8599"
],
"featImg": "bayareabites_20141",
"label": "bayareabites_15122"
},
"bayareabites_19947": {
"type": "posts",
"id": "bayareabites_19947",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "19947",
"score": null,
"sort": [
1292601652000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 15122
},
"blocks": [],
"publishDate": 1292601652,
"format": "aside",
"disqusTitle": "Gluten-Free Gingerbread Cookies",
"title": "Gluten-Free Gingerbread Cookies",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/gluten-free-gingerbread-men5.jpg\" alt=\"Gluten Free Gingerbread Cookies Recipe\" title=\"Gluten Free Gingerbread Cookies Recipe\" width=\"450\" height=\"300\" class=\"alignnone size-full wp-image-19951\">\u003c/p>\n\u003cp>Gingerbread cookies are one of my favorite parts of the holiday season. I haven't made Christmas cookies since discovering I had a gluten sensitivity, a sad, sad situation that many gluten-free folks experience. Learning a new kind of baking is scary, and all it takes is one flop to make sure you never make another attempt.\u003c/p>\n\u003cp>For me, I just never tried. I figured I could never compete with my grandma's gingerbread recipe that I grew up with, and the idea of duplicating her perfectly tender recipe without using wheat flour threw me for a loop. This year, I got over myself. And guess what? The gingerbread cookies I made were nothing short of incredible.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/gluten-free-gingerbread-men3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/gluten-free-gingerbread-men3.jpg\" alt=\"Gluten Free Gingerbread Cookies Recipe\" title=\"Gluten Free Gingerbread Cookies Recipe\" width=\"300\" height=\"450\" class=\"alignleft size-full wp-image-19949\">\u003c/a>There's a trick to working with gluten-free dough, since it's much stickier than doughs made with wheat flour. It needs to be kept chilled, and once it's been cut with cookie cutters, moving it from one place to another is nearly impossible because it likes to hang onto to everything it touches. The best way to work with gluten-free cookie doughs is to roll it out between two pieces of parchment and then stick it in the fridge for 30 minutes. Once it's chilled, you can cut out your shapes with cookie cutters. \u003c/p>\n\u003cp>At this point I recommend removing the excess dough to be re-rolled, and then cutting the parchment around the cookies with a pair of scissors. The cookies can then be moved without contorting into ridiculous shapes, and since they're on parchment, they won't stick to the cookie sheet after they're done baking. Once they're done, I move the baked cookies while they're still secured to the parchment, leaving them on the paper until they're completely cooled and not likely to break into pieces.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Also, I found the funniest cookie cutters I've seen in a long time: \u003ca href=\"http://www.amazon.com/gp/product/B003YUBQHO?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B003YUBQHO\" rel=\"nofollow\">Fred & Friends Ninjabread Men Cookie Cutters\u003c/a>. While you can buy them online, I got my \u003ca href=\"http://www.wasabimon.com/archive/ninjabread-men/\" title=\"Ninjabread Men\" target=\"_blank\">ninjabread men\u003c/a> at a local East Bay gift shop called \u003ca href=\"http://www.nathanandco.com/\" title=\"East Bay Gift Shop\">Nathan & Co\u003c/a>. This little shop carries a huge array of culinary gifts, and if you're looking for some last minute presents for the foodie in your life, I can't recommend this place enough. Another place to shop for gifts for the chef in your family is \u003ca href=\"http://urbanindigo.com/\" title=\"East Bay Gift Shop\">Urban Indigo\u003c/a>, in Oakland.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/ninjabread-men1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/ninjabread-men1.jpg\" alt=\"Ninjabread Men\" title=\"Ninjabread Men\" width=\"450\" height=\"300\" class=\"alignnone size-full wp-image-19950\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Gluten-Free Gingerbread Cookies\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> About 2 dozen 3-inch cookies\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 cup non-hydrogenated shortening\u003cbr>\n1/2 cup sugar\u003cbr>\n1/2 teaspoon \u003ca href=\"http://www.amazon.com/gp/product/B0001ZRHDM?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B0001ZRHDM\" rel=\"nofollow\">xanthan gum\u003c/a>\u003cbr>\n1/8 teaspoon \u003ca href=\"http://www.amazon.com/gp/product/B0001ZT53M?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B0001ZT53M\" rel=\"nofollow\">guar gum\u003c/a>\u003cbr>\n2 egg yolks\u003cbr>\n1/4 teaspoon \u003ca href=\"http://www.wasabimon.com/archive/homemade-vanilla-extract/\" title=\"How to Make Homemade Vanilla Extract\">pure vanilla extract\u003c/a>\u003cbr>\n1/3 cup blackstrap molasses\u003cbr>\n1 1/2 cups \u003ca href=\"http://www.wasabimon.com/archive/basic-gluten-free-flour-mix-recipe/\" title=\"Gluten Free Flour Mix\">gluten-free flour mix\u003c/a>\u003cbr>\n1/2 cup + 2 tablespoons \u003ca href=\"http://www.bobsredmill.com/sweet-white-rice-flour.html\" title=\"Sweet Rice Flour\">sweet rice flour\u003c/a>\u003cbr>\n1 teaspoon baking soda\u003cbr>\n1 teaspoon cinnamon\u003cbr>\n1/2 teaspoon ground ginger\u003cbr>\n1/2 teaspoon ground cloves\u003cbr>\n1/4 teaspoon allspice\u003cbr>\n1/2 teaspoon salt\u003cbr>\nIcing and sprinkles for decorating\n\n\u003c/p>\u003ch3>Recipe method:\u003c/h3>\n\u003cp>1. With a stand mixer or electric hand beater, beat shortening, sugar, xanthan gum, and guar gum until well mixed. Add in egg yolks and beat for 1 minute, then add vanilla and molasses and mix until well incorporated.\u003c/p>\n\u003cp>2. Add gluten-free flour mix, sweet rice flour, baking soda, cinnamon, ginger, cloves, allspice, and salt. Beat until you've got a smooth dough. Roll dough out between two pieces of parchment until it is 1/2-inch thick and refrigerate for 1 hour. \u003c/p>\n\u003cp>3. Remove dough from fridge and cut with cookie cutters. Remove the excess dough from between the shapes and cut the parchment around the cookies with a pair of scissors. Gently move the cookies with their attached parchment to a cookie sheet and place the baking sheet in the refrigerator to keep the cookies chilled. Repeat until you've used up all the dough. \u003c/p>\n\u003cp>4. Once all the dough has been cut with cookie cutters and the shapes are arranged on a baking sheet, place the baking sheets in the refrigerator for 30 minutes. Preheat the oven to 350° while they are chilling.\u003c/p>\n\u003cp>5. Bake cookies for 7 minutes. Remove from oven and allow to cool on pan for 5 minutes before moving the cookies, with their attached piece of parchment, to a cooling rack. Allow to cool fully before decorating.\u003c/p>\n\u003cp>6. Decorate cookies by piping with your favorite decorating icing and then sprinkling with colorful sprinkles. The sky's the limit!\u003c/p>\n\u003cp>\u003cstrong>Looking for more gluten-free holiday cookies?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.wasabimon.com/archive/linzer-cookies/\" title=\"Gluten Free Linzer Cookies Recipe\">Gluten-Free Linzer Cookies\u003c/a>\u003cbr>\n\u003ca href=\"http://www.adventuresofaglutenfreemom.com/2009/11/gf-gingerbread-house/\" title=\"Gluten-Free Gingerbread House\">Gluten Free Gingerbread House\u003c/a>\u003cbr>\n\u003ca href=\"http://www.thespunkycoconut.com/2010/12/christmas-cookies-gluten-free.html\" title=\"Gluten Free Christmas Stars\">Gluten-Free Christmas Stars\u003c/a>\u003cbr>\n\u003ca href=\"http://tastyeatsathome.wordpress.com/2009/12/23/last-minute-christmas-treats-toffee-and-ginger-chip-teff-cookies/\" title=\"Toffee and Ginger Chip Teff Cookies\">Last-Minute Christmas Treats – Toffee and Ginger Chip Teff Cookies\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/gluten-free-gingerbread-men4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/gluten-free-gingerbread-men4.jpg\" alt=\"Gluten Free Gingerbread Cookies Recipe\" title=\"Gluten Free Gingerbread Cookies Recipe\" width=\"450\" height=\"300\" class=\"alignnone size-full wp-image-19952\">\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "19947 http://blogs.kqed.org/bayareabites/?p=19947",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/12/17/gluten-free-gingerbread-recipe/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 773,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 20
},
"modified": 1449088114,
"excerpt": "These gluten-free gingerbread stars and ninjabread men are the cutest, tastiest gluten-free cookies you'll see all year.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "These gluten-free gingerbread stars and ninjabread men are the cutest, tastiest gluten-free cookies you'll see all year.",
"title": "Gluten-Free Gingerbread Cookies | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Gluten-Free Gingerbread Cookies",
"datePublished": "2010-12-17T08:00:52-08:00",
"dateModified": "2015-12-02T12:28:34-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "gluten-free-gingerbread-recipe",
"status": "publish",
"path": "/bayareabites/19947/gluten-free-gingerbread-recipe",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/gluten-free-gingerbread-men5.jpg\" alt=\"Gluten Free Gingerbread Cookies Recipe\" title=\"Gluten Free Gingerbread Cookies Recipe\" width=\"450\" height=\"300\" class=\"alignnone size-full wp-image-19951\">\u003c/p>\n\u003cp>Gingerbread cookies are one of my favorite parts of the holiday season. I haven't made Christmas cookies since discovering I had a gluten sensitivity, a sad, sad situation that many gluten-free folks experience. Learning a new kind of baking is scary, and all it takes is one flop to make sure you never make another attempt.\u003c/p>\n\u003cp>For me, I just never tried. I figured I could never compete with my grandma's gingerbread recipe that I grew up with, and the idea of duplicating her perfectly tender recipe without using wheat flour threw me for a loop. This year, I got over myself. And guess what? The gingerbread cookies I made were nothing short of incredible.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/gluten-free-gingerbread-men3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/gluten-free-gingerbread-men3.jpg\" alt=\"Gluten Free Gingerbread Cookies Recipe\" title=\"Gluten Free Gingerbread Cookies Recipe\" width=\"300\" height=\"450\" class=\"alignleft size-full wp-image-19949\">\u003c/a>There's a trick to working with gluten-free dough, since it's much stickier than doughs made with wheat flour. It needs to be kept chilled, and once it's been cut with cookie cutters, moving it from one place to another is nearly impossible because it likes to hang onto to everything it touches. The best way to work with gluten-free cookie doughs is to roll it out between two pieces of parchment and then stick it in the fridge for 30 minutes. Once it's chilled, you can cut out your shapes with cookie cutters. \u003c/p>\n\u003cp>At this point I recommend removing the excess dough to be re-rolled, and then cutting the parchment around the cookies with a pair of scissors. The cookies can then be moved without contorting into ridiculous shapes, and since they're on parchment, they won't stick to the cookie sheet after they're done baking. Once they're done, I move the baked cookies while they're still secured to the parchment, leaving them on the paper until they're completely cooled and not likely to break into pieces.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Also, I found the funniest cookie cutters I've seen in a long time: \u003ca href=\"http://www.amazon.com/gp/product/B003YUBQHO?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B003YUBQHO\" rel=\"nofollow\">Fred & Friends Ninjabread Men Cookie Cutters\u003c/a>. While you can buy them online, I got my \u003ca href=\"http://www.wasabimon.com/archive/ninjabread-men/\" title=\"Ninjabread Men\" target=\"_blank\">ninjabread men\u003c/a> at a local East Bay gift shop called \u003ca href=\"http://www.nathanandco.com/\" title=\"East Bay Gift Shop\">Nathan & Co\u003c/a>. This little shop carries a huge array of culinary gifts, and if you're looking for some last minute presents for the foodie in your life, I can't recommend this place enough. Another place to shop for gifts for the chef in your family is \u003ca href=\"http://urbanindigo.com/\" title=\"East Bay Gift Shop\">Urban Indigo\u003c/a>, in Oakland.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/ninjabread-men1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/ninjabread-men1.jpg\" alt=\"Ninjabread Men\" title=\"Ninjabread Men\" width=\"450\" height=\"300\" class=\"alignnone size-full wp-image-19950\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Gluten-Free Gingerbread Cookies\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> About 2 dozen 3-inch cookies\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 cup non-hydrogenated shortening\u003cbr>\n1/2 cup sugar\u003cbr>\n1/2 teaspoon \u003ca href=\"http://www.amazon.com/gp/product/B0001ZRHDM?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B0001ZRHDM\" rel=\"nofollow\">xanthan gum\u003c/a>\u003cbr>\n1/8 teaspoon \u003ca href=\"http://www.amazon.com/gp/product/B0001ZT53M?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B0001ZT53M\" rel=\"nofollow\">guar gum\u003c/a>\u003cbr>\n2 egg yolks\u003cbr>\n1/4 teaspoon \u003ca href=\"http://www.wasabimon.com/archive/homemade-vanilla-extract/\" title=\"How to Make Homemade Vanilla Extract\">pure vanilla extract\u003c/a>\u003cbr>\n1/3 cup blackstrap molasses\u003cbr>\n1 1/2 cups \u003ca href=\"http://www.wasabimon.com/archive/basic-gluten-free-flour-mix-recipe/\" title=\"Gluten Free Flour Mix\">gluten-free flour mix\u003c/a>\u003cbr>\n1/2 cup + 2 tablespoons \u003ca href=\"http://www.bobsredmill.com/sweet-white-rice-flour.html\" title=\"Sweet Rice Flour\">sweet rice flour\u003c/a>\u003cbr>\n1 teaspoon baking soda\u003cbr>\n1 teaspoon cinnamon\u003cbr>\n1/2 teaspoon ground ginger\u003cbr>\n1/2 teaspoon ground cloves\u003cbr>\n1/4 teaspoon allspice\u003cbr>\n1/2 teaspoon salt\u003cbr>\nIcing and sprinkles for decorating\n\n\u003c/p>\u003ch3>Recipe method:\u003c/h3>\n\u003cp>1. With a stand mixer or electric hand beater, beat shortening, sugar, xanthan gum, and guar gum until well mixed. Add in egg yolks and beat for 1 minute, then add vanilla and molasses and mix until well incorporated.\u003c/p>\n\u003cp>2. Add gluten-free flour mix, sweet rice flour, baking soda, cinnamon, ginger, cloves, allspice, and salt. Beat until you've got a smooth dough. Roll dough out between two pieces of parchment until it is 1/2-inch thick and refrigerate for 1 hour. \u003c/p>\n\u003cp>3. Remove dough from fridge and cut with cookie cutters. Remove the excess dough from between the shapes and cut the parchment around the cookies with a pair of scissors. Gently move the cookies with their attached parchment to a cookie sheet and place the baking sheet in the refrigerator to keep the cookies chilled. Repeat until you've used up all the dough. \u003c/p>\n\u003cp>4. Once all the dough has been cut with cookie cutters and the shapes are arranged on a baking sheet, place the baking sheets in the refrigerator for 30 minutes. Preheat the oven to 350° while they are chilling.\u003c/p>\n\u003cp>5. Bake cookies for 7 minutes. Remove from oven and allow to cool on pan for 5 minutes before moving the cookies, with their attached piece of parchment, to a cooling rack. Allow to cool fully before decorating.\u003c/p>\n\u003cp>6. Decorate cookies by piping with your favorite decorating icing and then sprinkling with colorful sprinkles. The sky's the limit!\u003c/p>\n\u003cp>\u003cstrong>Looking for more gluten-free holiday cookies?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.wasabimon.com/archive/linzer-cookies/\" title=\"Gluten Free Linzer Cookies Recipe\">Gluten-Free Linzer Cookies\u003c/a>\u003cbr>\n\u003ca href=\"http://www.adventuresofaglutenfreemom.com/2009/11/gf-gingerbread-house/\" title=\"Gluten-Free Gingerbread House\">Gluten Free Gingerbread House\u003c/a>\u003cbr>\n\u003ca href=\"http://www.thespunkycoconut.com/2010/12/christmas-cookies-gluten-free.html\" title=\"Gluten Free Christmas Stars\">Gluten-Free Christmas Stars\u003c/a>\u003cbr>\n\u003ca href=\"http://tastyeatsathome.wordpress.com/2009/12/23/last-minute-christmas-treats-toffee-and-ginger-chip-teff-cookies/\" title=\"Toffee and Ginger Chip Teff Cookies\">Last-Minute Christmas Treats – Toffee and Ginger Chip Teff Cookies\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/gluten-free-gingerbread-men4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/gluten-free-gingerbread-men4.jpg\" alt=\"Gluten Free Gingerbread Cookies Recipe\" title=\"Gluten Free Gingerbread Cookies Recipe\" width=\"450\" height=\"300\" class=\"alignnone size-full wp-image-19952\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/19947/gluten-free-gingerbread-recipe",
"authors": [
"5120"
],
"series": [
"bayareabites_15122"
],
"categories": [
"bayareabites_1245",
"bayareabites_1763",
"bayareabites_12"
],
"tags": [
"bayareabites_558",
"bayareabites_833",
"bayareabites_2716",
"bayareabites_138",
"bayareabites_1645"
],
"featImg": "bayareabites_19949",
"label": "bayareabites_15122"
},
"bayareabites_19819": {
"type": "posts",
"id": "bayareabites_19819",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "19819",
"score": null,
"sort": [
1292515251000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1292515251,
"format": "aside",
"disqusTitle": "10 Great Local Bay Area Holiday Chocolate Gifts",
"title": "10 Great Local Bay Area Holiday Chocolate Gifts",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It's no secret that the Bay Area has a bounty of food artisans and purveyors. But did you know that we also have no shortage of innovative premium chocolatiers? From small shops like \u003ca href=\"http://www.socolachocolates.com/\">Sôcôla\u003c/a>, \u003ca href=\"http://www.chocolatierblue.com/\">Chocolatier Blue\u003c/a> and \u003ca href=\"http://www.cocodelice.com/\">Coco Delice\u003c/a> to larger and more established San Francisco companies like \u003ca href=\"http://www.recchiuti.com/\">Recchiuti\u003c/a> and \u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a>; the Bay Area abounds with locally-made, hand-crafted truffles and chocolates for every taste and preference.\u003c/p>\n\u003cp>It's not surprising that our home-grown chocolate shops all seem to use the highest quality ingredients, with many utilizing organic local creams and butters alongside fruits and nuts purchased from nearby farmers. And, as all truffles should be, these confections are also made with trained and sure hands, often artistically sculpted or topped with elegant etchings. Overall, the chocolates and truffles produced locally use the finest ingredients, are superbly made and are lovely to look at.\u003c/p>\n\u003cp>So if you're shopping for a little chocolate indulgence this holiday season, keep it local. You won't be disappointed.\u003c/p>\n\u003cp>Following are my top-ten picks for local holiday chocolates.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_19888\" class=\"wp-caption alignnone\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/socola2.jpg\">\u003cimg class=\"size-full wp-image-19888\" title=\"socola\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/socola2.jpg\" alt=\"socola\" width=\"400\" height=\"266\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo credit: Emiko Taki\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.socolachocolates.com/\">Sôcôla\u003c/a>\u003cbr>\nAnd if you're in the mood for some familial holiday warmth this season, Sôcôla offers a hearty dose. Susan and Wendy Lieu are two charismatic local sisters who live and breath chocolate. And just to keep their product really local, these sisters purposely use other Bay Area family-owned products to make each handmade truffle, including organic \u003ca href=\"http://www.strausfamilycreamery.com/\">Strauss Family Creamery\u003c/a> products and \u003ca href=\"http://www.guittard.com/\">E. Guittard\u003c/a> chocolate.\u003c/p>\n\u003cp>This holiday season Sôcôla is showcasing four special treats in their \u003ca href=\"http://socolachocolatier.foodoro.com/store/products/by-the-fireside-holiday-collection\">By the Fireside Holiday 2010 collection\u003c/a>:\u003c/p>\n\u003cul>\n\u003cli> Chai Baba Chai -- an exotic blend of Assam tea with cardamom, cloves, black peppercorn and cinnamon\u003c/li>\n\u003cli> Hazelnut Praline -- sort of a refined Nutella\u003c/li>\n\u003cli> Hot in Hia -- a delicate champagne truffle made in honor of the Lieu sisters' grandmother Hia\u003c/li>\n\u003cli> Pumpkin Burnt Caramel -- a blend of holiday pumpkin pie spices, burnt caramel, Hawaiian sea salt and a splash of brandy\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://www.socolachocolates.com/index2.php\">You can buy Sôcôla online or at various locations\u003c/a>, including:\u003cbr>\n\u003cstrong>San Francisco:\u003c/strong> \u003ca href=\"http://biritemarket.com/\">Bi-Rite Market\u003c/a>; \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a> Potrero Hills and SOMA;\u003cbr>\n\u003cstrong>East Bay:\u003c/strong> \u003ca href=\"http://www.fourthstreetshop.com/pages/pasta_shop.html\">The Pasta Shop\u003c/a>; \u003ca href=\"http://www.markethallfoods.com/?gclid=CKusyJDY7KUCFQqAgwodMngJog\">Market Hall\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/coco-delice-holiday-cube_pic.jpg\">\u003cimg class=\"alignnone size-full wp-image-19839\" title=\"coco delice holiday cube\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/coco-delice-holiday-cube_pic.jpg\" alt=\"coco delice holiday cube\" width=\"266\" height=\"400\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.cocodelice.com/\">Coco Délice Fine Chocolates\u003c/a>\u003cbr>\nIf you're in the mood for a truly French-style traditional truffle -– chocolate filled with ganache that is hand-rolled and finished with cocoa powder -– you'll want to seek out Coco Délice. In addition to making extraordinary chocolate, this Emeryville company also works to find a balance between business and environmental conservation. Dedicated to using local ingredients, Coco Délice uses fruit and nuts from Bay Area farmers in their ganaches, cream from Berkeley Farms, and wine from the Sonoma Valley in their Wine & Spirits collection.\u003c/p>\n\u003cp>I spoke with Chef Dennis, who says his favorite holiday treats this year are:\u003c/p>\n\u003cul>\n\u003cli> Bittersweet \u003ca href=\"http://www.cocodelice.com/products-page/assorted-gift-boxes/cognac-truffles-5-5oz/\">Cognac\u003c/a> and \u003ca href=\"http://www.cocodelice.com/products-page/seasonal-favorites/bourbon-pecan-truffles/\">Bourbon Pecan Truffles\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.cocodelice.com/products-page/seasonal-favorites/peppermint-bark/\">Peppermint Bark\u003c/a> -- made with dark and white chocolate, peppermint oil, candy and cocoa (which is sold exclusively at \u003ca href=\"http://www.andronicos.com/turkey/index.php\">Andronico's Market\u003c/a>)\u003c/li>\n\u003cli> The \u003ca href=\"http://www.cocodelice.com/products-page/assorted-gift-boxes/coco-holiday-cube/\">Holiday Cube\u003c/a> assorted gift box that contains hand-rolled truffles, caramelized chocolate covered almonds, and set of dark chocolate disks with cocoa nubs\u003c/li>\n\u003c/ul>\n\u003cp>Coco Délice can be purchased \u003ca href=\"http://www.cocodelice.com/\">online\u003c/a> or at \u003ca href=\"http://www.cocodelice.com/locations-events\">various Bay Area locations\u003c/a>, including many \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a> and \u003ca href=\"http://www.andronicos.com/turkey/index.php\">Andronico's\u003c/a> stores.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tcho.com/\">TCHO\u003c/a>\u003cbr>\nTCHO is making its own batch of high-quality chocolates this year. Always fair trade and always first-rate, TCHO offers various holiday gifts for the obsessive chocolate lover and/or baker in your life. A few holiday offerings are:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.tcho.com/store/featured/holiday-12-bar-sampler.html\">Holiday gift boxes wrapped in designs by Dutch graphic artist Max Kisman\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.tcho.com/store/tcho-drinks/drinking-chocolate.html\">Hot and Cold Drinking Chocolate\u003c/a> -- which is made to be prepared as a thick and luscious European-style drink\u003c/li>\n\u003cli>\u003ca href=\"http://www.tcho.com/store/tcho-a-day/tcho-a-day-60.html\">TCHO-a-Day\u003c/a> -- a no-nonsense container filled with lovely little chocolate bars\u003c/li>\n\u003c/ul>\n\u003cp>TCHO is available for purchase online, at their \u003ca href=\"http://www.tcho.com/where-to-buy/tour\">factory store\u003c/a> in San Francisco (where you can also take a tour), and at \u003ca href=\"http://www.tcho.com/where-to-buy/store-locator-list\">various Bay Area locations\u003c/a> including: \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://biritemarket.com/\">Bi-Rite Market\u003c/a>, various \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a> and \u003ca href=\"http://www.realfoodco.com/\">Real Foods\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/recchiutti-holiday-truffles1.jpg\">\u003cimg class=\"alignnone size-full wp-image-19840\" title=\"recchiutti holiday truffles\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/recchiutti-holiday-truffles1.jpg\" alt=\"recchiutti holiday truffles\" width=\"252\" height=\"252\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.recchiuti.com/\">Recchiuti Confections\u003c/a>\u003cbr>\nOne of my longtime favorite chocolate companies, I have always relied on Recchiuti during the holiday season. The elegant etchings and drawings on their truffles are the first clue to how exquisite these confections really are. Yet as often happens with a favorite restaurant, I think I've gotten stuck in a rut with their truffle menu. So instead of getting my tried and true Fleur de Sel Caramels or Peanut Butter Pucks this year, I think I'll try some of their seasonal selections:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.recchiuti.com/268.html?area=01\">Caramels to the Third Power\u003c/a> -- salted caramel, butterscotch salted caramel, and chocolate caramel\u003c/li>\n\u003cli>\u003ca href=\"http://www.recchiuti.com/237.html\">Peppermint Thins\u003c/a> -- a spin-off of Junior Mints, these peppermint thins are made with organic peppermint leaves from the Willamette valley and peppermint oil\u003c/li>\n\u003cli>Pairing Boxes (four types of chocolates created specifically to pair with with \u003ca href=\"http://www.recchiuti.com/267.html\">whiskey\u003c/a>, \u003ca href=\"http://www.recchiuti.com/240.html?area=01\">wine\u003c/a>, \u003ca href=\"http://www.recchiuti.com/263.html?area=01\">beer\u003c/a> and \u003ca href=\"http://www.recchiuti.com/274.html\">spirits\u003c/a> for your holiday celebrations\u003c/li>\n\u003c/ul>\n\u003cp>Recchiuti is available for purchase \u003ca href=\"http://www.recchiuti.com/index.html\">online\u003c/a>, at their \u003ca href=\"http://www.recchiuti.com/our_store.html\">Ferry Building store\u003c/a>, and at \u003ca href=\"http://www.recchiuti.com/retail_partners.html\">various Bay Area locations\u003c/a> including:\u003cbr>\n\u003ca href=\"http://www.andronicos.com/turkey/index.php\">Andronico's\u003c/a>, \u003ca href=\"http://www.draegers.com/\">Draeger's\u003c/a>,\u003ca href=\"http://biritemarket.com/\"> Bi-Rite Market\u003c/a>, \u003ca href=\"http://www.rainbowgrocery.coop/\">Rainbow Grocery\u003c/a>, and \u003ca href=\"http://www.villagemkt.com/\">Village Market\u003c/a> in Oakland.\u003c/p>\n\u003cp>\u003ca href=\"http://www.chocolatierblue.com/\">Chocolatier Blue\u003c/a>\u003cbr>\nTrained in the intricacies of French chocolate making, Chris Blue is dedicated to making French-inspired chocolate truffles at a local level. With an emphasis on classical truffle-making, Chocolatier Blue uses Domori and Amedei chocolate, Five-Star organic butter, and seasonal fruits from the Berkeley Farmer's Market.\u003c/p>\n\u003cp>Chris Blue has come up with a few holiday flavors this year using various flavors, including \u003ca href=\"http://www.chocolatierblue.com/chocolates.aspx\">gingerbread; sugar cookie; eggnog; rum-soaked currents; and holiday spices\u003c/a>.\u003c/p>\n\u003cp>You can purchase Chocolatier Blue truffles \u003ca href=\"http://www.chocolatierblue.com/\">online\u003c/a>, at their \u003ca href=\"http://www.chocolatierblue.com/location.aspx\">stores in Berkeley and Mill Valley\u003c/a>, or at \u003ca href=\"http://www.paliodasti.com/\">Palio D’Asti\u003c/a> in San Francisco.\u003c/p>\n\u003cp>\u003ca href=\"http://michaelmischerchocolates.com/\">Michael Mischer Chocolates\u003c/a>\u003cbr>\nI have a soft spot in my heart for Michael Mischer Chocolates as my family and I like to walk there on hot summer nights for cups of Mr. Mischer's creamy gelato. My husband also usually places a few truffles from this Oakland store in my stocking each Christmas (and I end up eating at least one as part of my holiday breakfast). Made with single-origin chocolate of Grand Cru quality from Venezuela or Ecuador, these truffles have an elegant chocolate taste that if full of nuance. Each is also hand sculpted so they are quite pretty.\u003c/p>\n\u003cp>In addition to its full range of truffles, Michael Mischer Chocolates is also offering \u003ca href=\"http://michaelmischerchocolates.com/content/collection/holiday_collection\">three holiday flavors:\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>Gingerbread Caramel -- made with a spice blend that tastes like a gingerbread cookie\u003c/li>\n\u003cli>Advocaat -- made with a Dutch egg liqueur\u003c/li>\n\u003cli>Mint Marshmallow -- filled with a homemade marshmallow flavored with mint oil\u003c/li>\n\u003c/ul>\n\u003cp>You can purchase Michael Mischer Chocolates at Mr. Mischer's store on Grand Avenue in Oakland, at Cocoa Bella, Fog City News, or Bi-Rite Market. You can also purchase directly through emailing the company (through their web site) or calling the store directly.\u003c/p>\n\u003cp>\u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a>\u003cbr>\nA long-time local favorite, \u003ca href=\"http://www.flickr.com/photos/bayareabites/4897262012/in/set-72157624611232071/\">Chuck (Charles) Siegel\u003c/a> has been making local truffles in San Francisco since 1987. Beautifully crafted, with both sculpted shapes and etched drawings, Charles Chocolates offers various assortments and selections that are perfect for a holiday gift.\u003c/p>\n\u003cp>This year Charles Chocolates is offering a:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.charleschocolates.com/online-store/boxed-chocolates/winter-collection.html\">Winter Collection \u003c/a>Collection -- Fleur de Sel Caramels with images of snowflakes and raindrops decorating the top of each\u003c/li>\n\u003cli>\u003ca href=\"http://www.charleschocolates.com/online-store/edible-chocolate-boxes/holiday-edible-chocolate-box.html\">Holiday Collection Edible Chocolate Box\u003c/a> -- an assortment of their most popular confections set in an edible chocolate box\u003c/li>\n\u003c/ul>\n\u003cp>You can purchase Charles Chocolates online, at their \u003ca href=\"http://www.charleschocolates.com/location-and-hours\">flagship Westfield Shopping Center store\u003c/a>, and at various \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods \u003c/a>locations.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/xocolate-buddha1.jpg\">\u003cimg class=\"alignnone size-full wp-image-19841\" title=\"xocolate buddha\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/xocolate-buddha1.jpg\" alt=\"xocolate buddha\" width=\"300\" height=\"400\">\u003c/a>\u003cbr>\n\u003ca href=\"http://thexocolatebar.com/\">The Xocolate Bar\u003c/a>\u003cbr>\nLocated in North Berkeley, Xocolate Bar creates both classic and vegan artisanal chocolates amd truffles using organic, seasonal and local ingredients whenever possible. With new flavors presented weekly, they make sure that at least half their selection is vegan.\u003c/p>\n\u003cp>Some holiday flavors include:\u003c/p>\n\u003cul>\n\u003cli> Gingerbread Truffle -- made with black currents\u003c/li>\n\u003cli> The Salted Chile Makeout Truffle -- made with chai and maca root (an aphrodisiac)\u003c/li>\n\u003cli> The Tamarind Mango Agave -– their most popular vegan option\u003c/li>\n\u003c/ul>\n\u003cp>The Xocolate Bar is also offering a Community Supported Chocolate program where can sign up to pick up a monthly box of handmade chocolates at a designated neighborhood location. Each box will contain handmade chocolates made with seasonal, sustainable and/or organic ingredients.\u003c/p>\n\u003cp>You can purchase Xocolate Bar confections at their store in North Berkeley, or \u003ca href=\"http://thexocolatebar.com/shop.aspx\">on their site through Foodoro\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.barloventochocolates.com/\">Barolovento Chocolates\u003c/a>\u003cbr>\nPeter Bryden started making chocolates after tasting the dried cherry of his dreams from Smit Ranch. He imagined the moist plump fruit encased in chocolate and it was so good, he started Barolovento Chocolates to sell them. Barolovento now sells many different types of chocolates using single-source Venezuelan chocolate at Bay Area farmers' markets. This holiday season Peter has a few specialty items available in addition to his normal selection of shaped chocolates and truffles.\u003c/p>\n\u003cul>\n\u003cli>Chocolate-covered Almonds (from EGB farms, these are panned in chocolate for even coating and sold in tubes)\u003c/li>\n\u003cli>Holiday truffles (flavors include gingerbread, Fresh Mint (made by infusing cream with fresh spearmint)\u003c/li>\n\u003cli>Meyer Lemon Zest truffles (which are created using fresh local Meyer lemons); and Kirsch Liqueur truffles.\u003c/li>\n\u003c/ul>\n\u003cp>Barolovento Chocolates accepts \u003ca href=\"mailto:barloventochocolat@pacbell.net\">email\u003c/a> and phone orders by calling (510) 238-8787. You can also purchase their chocolates at the following \u003ca href=\"http://www.barloventochocolates.com/farmers_market.html\">farmers' markets\u003c/a>: Marin Civic Center, Grand Lake in Oakland, and Palo Alto. The Pasta Shop in \u003ca href=\"http://rockridgemarkethall.com/the-pasta-shop/fourth-street-pasta-shop\">Rockridge\u003c/a> and \u003ca href=\"http://www.fourthstreetshop.com/pages/pasta_shop.html\">Berkeley\u003c/a> also sells their fleur de sel caramels and small logo bars with sea salt.\u003c/p>\n\u003cp>Because Christmas falls on a Saturday this year, Barolovento Chocolates is opening their kitchen for sales December 20 - 24 from 9am-4pm. Stop by at 638 2nd street Oakland to pick up some holiday treats.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/alegio.jpg\">\u003cimg class=\"alignnone size-full wp-image-19885\" title=\"alegio\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/alegio.jpg\" alt=\"alegio\" width=\"453\" height=\"187\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.alegio.com/home.html\">Alegio\u003c/a>\u003cbr>\nLocated in Berkeley's Gourmet Ghetto, Alegio makes classic French truffles and chocolates. Panos Panagos, a very charming Frenchman, and Robbin Everson, the talented chef, work together to bring hand-crafted truffles made on site to their little neck of the Bay Area. Alegio also sells truffles by \u003ca href=\"http://www.alegio.com/er-rovira.html\">Enric Rovira's\u003c/a> and Claudio Corallo. Vegan and organic confections are available and all chocolate used is fair trade.\u003c/p>\n\u003cp>A few truffles worth checking out for the holiday season are the:\u003c/p>\n\u003cul>\n\u003cli> Sea Salt Caramel Truffle -- a consistent best seller\u003c/li>\n\u003cli>Habanera -- which has won a few awards\u003c/li>\n\u003cli>Grapefruit Caramel\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Alegio chocolates can be purchased \u003ca href=\"http://www.alegio.com/order.html\">online\u003c/a> or at their store at 1511 Shattuck Avenue, Berkeley\u003c/p>\n\n",
"disqusIdentifier": "19819 http://blogs.kqed.org/bayareabites/?p=19819",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/12/16/10-great-local-bay-area-holiday-chocolate-gifts/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1728,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 38
},
"modified": 1292526209,
"excerpt": "It's not surprising that our home-grown chocolate shops all seem to use the highest quality ingredients, with many using organic local creams and butters alongside fruits and nuts purchased from nearby farmers. And, as all truffles should be, these confections are also made with trained and sure hands, often artistically sculpted or topped with elegant etchings. Overall, the chocolates and truffles produced locally use the finest ingredients, are superbly made and are lovely to look at.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "It's not surprising that our home-grown chocolate shops all seem to use the highest quality ingredients, with many using organic local creams and butters alongside fruits and nuts purchased from nearby farmers. And, as all truffles should be, these confections are also made with trained and sure hands, often artistically sculpted or topped with elegant etchings. Overall, the chocolates and truffles produced locally use the finest ingredients, are superbly made and are lovely to look at.",
"title": "10 Great Local Bay Area Holiday Chocolate Gifts | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "10 Great Local Bay Area Holiday Chocolate Gifts",
"datePublished": "2010-12-16T08:00:51-08:00",
"dateModified": "2010-12-16T11:03:29-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "10-great-local-bay-area-holiday-chocolate-gifts",
"status": "publish",
"path": "/bayareabites/19819/10-great-local-bay-area-holiday-chocolate-gifts",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's no secret that the Bay Area has a bounty of food artisans and purveyors. But did you know that we also have no shortage of innovative premium chocolatiers? From small shops like \u003ca href=\"http://www.socolachocolates.com/\">Sôcôla\u003c/a>, \u003ca href=\"http://www.chocolatierblue.com/\">Chocolatier Blue\u003c/a> and \u003ca href=\"http://www.cocodelice.com/\">Coco Delice\u003c/a> to larger and more established San Francisco companies like \u003ca href=\"http://www.recchiuti.com/\">Recchiuti\u003c/a> and \u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a>; the Bay Area abounds with locally-made, hand-crafted truffles and chocolates for every taste and preference.\u003c/p>\n\u003cp>It's not surprising that our home-grown chocolate shops all seem to use the highest quality ingredients, with many utilizing organic local creams and butters alongside fruits and nuts purchased from nearby farmers. And, as all truffles should be, these confections are also made with trained and sure hands, often artistically sculpted or topped with elegant etchings. Overall, the chocolates and truffles produced locally use the finest ingredients, are superbly made and are lovely to look at.\u003c/p>\n\u003cp>So if you're shopping for a little chocolate indulgence this holiday season, keep it local. You won't be disappointed.\u003c/p>\n\u003cp>Following are my top-ten picks for local holiday chocolates.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_19888\" class=\"wp-caption alignnone\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/socola2.jpg\">\u003cimg class=\"size-full wp-image-19888\" title=\"socola\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/socola2.jpg\" alt=\"socola\" width=\"400\" height=\"266\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo credit: Emiko Taki\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.socolachocolates.com/\">Sôcôla\u003c/a>\u003cbr>\nAnd if you're in the mood for some familial holiday warmth this season, Sôcôla offers a hearty dose. Susan and Wendy Lieu are two charismatic local sisters who live and breath chocolate. And just to keep their product really local, these sisters purposely use other Bay Area family-owned products to make each handmade truffle, including organic \u003ca href=\"http://www.strausfamilycreamery.com/\">Strauss Family Creamery\u003c/a> products and \u003ca href=\"http://www.guittard.com/\">E. Guittard\u003c/a> chocolate.\u003c/p>\n\u003cp>This holiday season Sôcôla is showcasing four special treats in their \u003ca href=\"http://socolachocolatier.foodoro.com/store/products/by-the-fireside-holiday-collection\">By the Fireside Holiday 2010 collection\u003c/a>:\u003c/p>\n\u003cul>\n\u003cli> Chai Baba Chai -- an exotic blend of Assam tea with cardamom, cloves, black peppercorn and cinnamon\u003c/li>\n\u003cli> Hazelnut Praline -- sort of a refined Nutella\u003c/li>\n\u003cli> Hot in Hia -- a delicate champagne truffle made in honor of the Lieu sisters' grandmother Hia\u003c/li>\n\u003cli> Pumpkin Burnt Caramel -- a blend of holiday pumpkin pie spices, burnt caramel, Hawaiian sea salt and a splash of brandy\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://www.socolachocolates.com/index2.php\">You can buy Sôcôla online or at various locations\u003c/a>, including:\u003cbr>\n\u003cstrong>San Francisco:\u003c/strong> \u003ca href=\"http://biritemarket.com/\">Bi-Rite Market\u003c/a>; \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a> Potrero Hills and SOMA;\u003cbr>\n\u003cstrong>East Bay:\u003c/strong> \u003ca href=\"http://www.fourthstreetshop.com/pages/pasta_shop.html\">The Pasta Shop\u003c/a>; \u003ca href=\"http://www.markethallfoods.com/?gclid=CKusyJDY7KUCFQqAgwodMngJog\">Market Hall\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/coco-delice-holiday-cube_pic.jpg\">\u003cimg class=\"alignnone size-full wp-image-19839\" title=\"coco delice holiday cube\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/coco-delice-holiday-cube_pic.jpg\" alt=\"coco delice holiday cube\" width=\"266\" height=\"400\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.cocodelice.com/\">Coco Délice Fine Chocolates\u003c/a>\u003cbr>\nIf you're in the mood for a truly French-style traditional truffle -– chocolate filled with ganache that is hand-rolled and finished with cocoa powder -– you'll want to seek out Coco Délice. In addition to making extraordinary chocolate, this Emeryville company also works to find a balance between business and environmental conservation. Dedicated to using local ingredients, Coco Délice uses fruit and nuts from Bay Area farmers in their ganaches, cream from Berkeley Farms, and wine from the Sonoma Valley in their Wine & Spirits collection.\u003c/p>\n\u003cp>I spoke with Chef Dennis, who says his favorite holiday treats this year are:\u003c/p>\n\u003cul>\n\u003cli> Bittersweet \u003ca href=\"http://www.cocodelice.com/products-page/assorted-gift-boxes/cognac-truffles-5-5oz/\">Cognac\u003c/a> and \u003ca href=\"http://www.cocodelice.com/products-page/seasonal-favorites/bourbon-pecan-truffles/\">Bourbon Pecan Truffles\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.cocodelice.com/products-page/seasonal-favorites/peppermint-bark/\">Peppermint Bark\u003c/a> -- made with dark and white chocolate, peppermint oil, candy and cocoa (which is sold exclusively at \u003ca href=\"http://www.andronicos.com/turkey/index.php\">Andronico's Market\u003c/a>)\u003c/li>\n\u003cli> The \u003ca href=\"http://www.cocodelice.com/products-page/assorted-gift-boxes/coco-holiday-cube/\">Holiday Cube\u003c/a> assorted gift box that contains hand-rolled truffles, caramelized chocolate covered almonds, and set of dark chocolate disks with cocoa nubs\u003c/li>\n\u003c/ul>\n\u003cp>Coco Délice can be purchased \u003ca href=\"http://www.cocodelice.com/\">online\u003c/a> or at \u003ca href=\"http://www.cocodelice.com/locations-events\">various Bay Area locations\u003c/a>, including many \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a> and \u003ca href=\"http://www.andronicos.com/turkey/index.php\">Andronico's\u003c/a> stores.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tcho.com/\">TCHO\u003c/a>\u003cbr>\nTCHO is making its own batch of high-quality chocolates this year. Always fair trade and always first-rate, TCHO offers various holiday gifts for the obsessive chocolate lover and/or baker in your life. A few holiday offerings are:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.tcho.com/store/featured/holiday-12-bar-sampler.html\">Holiday gift boxes wrapped in designs by Dutch graphic artist Max Kisman\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.tcho.com/store/tcho-drinks/drinking-chocolate.html\">Hot and Cold Drinking Chocolate\u003c/a> -- which is made to be prepared as a thick and luscious European-style drink\u003c/li>\n\u003cli>\u003ca href=\"http://www.tcho.com/store/tcho-a-day/tcho-a-day-60.html\">TCHO-a-Day\u003c/a> -- a no-nonsense container filled with lovely little chocolate bars\u003c/li>\n\u003c/ul>\n\u003cp>TCHO is available for purchase online, at their \u003ca href=\"http://www.tcho.com/where-to-buy/tour\">factory store\u003c/a> in San Francisco (where you can also take a tour), and at \u003ca href=\"http://www.tcho.com/where-to-buy/store-locator-list\">various Bay Area locations\u003c/a> including: \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://biritemarket.com/\">Bi-Rite Market\u003c/a>, various \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a> and \u003ca href=\"http://www.realfoodco.com/\">Real Foods\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/recchiutti-holiday-truffles1.jpg\">\u003cimg class=\"alignnone size-full wp-image-19840\" title=\"recchiutti holiday truffles\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/recchiutti-holiday-truffles1.jpg\" alt=\"recchiutti holiday truffles\" width=\"252\" height=\"252\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.recchiuti.com/\">Recchiuti Confections\u003c/a>\u003cbr>\nOne of my longtime favorite chocolate companies, I have always relied on Recchiuti during the holiday season. The elegant etchings and drawings on their truffles are the first clue to how exquisite these confections really are. Yet as often happens with a favorite restaurant, I think I've gotten stuck in a rut with their truffle menu. So instead of getting my tried and true Fleur de Sel Caramels or Peanut Butter Pucks this year, I think I'll try some of their seasonal selections:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.recchiuti.com/268.html?area=01\">Caramels to the Third Power\u003c/a> -- salted caramel, butterscotch salted caramel, and chocolate caramel\u003c/li>\n\u003cli>\u003ca href=\"http://www.recchiuti.com/237.html\">Peppermint Thins\u003c/a> -- a spin-off of Junior Mints, these peppermint thins are made with organic peppermint leaves from the Willamette valley and peppermint oil\u003c/li>\n\u003cli>Pairing Boxes (four types of chocolates created specifically to pair with with \u003ca href=\"http://www.recchiuti.com/267.html\">whiskey\u003c/a>, \u003ca href=\"http://www.recchiuti.com/240.html?area=01\">wine\u003c/a>, \u003ca href=\"http://www.recchiuti.com/263.html?area=01\">beer\u003c/a> and \u003ca href=\"http://www.recchiuti.com/274.html\">spirits\u003c/a> for your holiday celebrations\u003c/li>\n\u003c/ul>\n\u003cp>Recchiuti is available for purchase \u003ca href=\"http://www.recchiuti.com/index.html\">online\u003c/a>, at their \u003ca href=\"http://www.recchiuti.com/our_store.html\">Ferry Building store\u003c/a>, and at \u003ca href=\"http://www.recchiuti.com/retail_partners.html\">various Bay Area locations\u003c/a> including:\u003cbr>\n\u003ca href=\"http://www.andronicos.com/turkey/index.php\">Andronico's\u003c/a>, \u003ca href=\"http://www.draegers.com/\">Draeger's\u003c/a>,\u003ca href=\"http://biritemarket.com/\"> Bi-Rite Market\u003c/a>, \u003ca href=\"http://www.rainbowgrocery.coop/\">Rainbow Grocery\u003c/a>, and \u003ca href=\"http://www.villagemkt.com/\">Village Market\u003c/a> in Oakland.\u003c/p>\n\u003cp>\u003ca href=\"http://www.chocolatierblue.com/\">Chocolatier Blue\u003c/a>\u003cbr>\nTrained in the intricacies of French chocolate making, Chris Blue is dedicated to making French-inspired chocolate truffles at a local level. With an emphasis on classical truffle-making, Chocolatier Blue uses Domori and Amedei chocolate, Five-Star organic butter, and seasonal fruits from the Berkeley Farmer's Market.\u003c/p>\n\u003cp>Chris Blue has come up with a few holiday flavors this year using various flavors, including \u003ca href=\"http://www.chocolatierblue.com/chocolates.aspx\">gingerbread; sugar cookie; eggnog; rum-soaked currents; and holiday spices\u003c/a>.\u003c/p>\n\u003cp>You can purchase Chocolatier Blue truffles \u003ca href=\"http://www.chocolatierblue.com/\">online\u003c/a>, at their \u003ca href=\"http://www.chocolatierblue.com/location.aspx\">stores in Berkeley and Mill Valley\u003c/a>, or at \u003ca href=\"http://www.paliodasti.com/\">Palio D’Asti\u003c/a> in San Francisco.\u003c/p>\n\u003cp>\u003ca href=\"http://michaelmischerchocolates.com/\">Michael Mischer Chocolates\u003c/a>\u003cbr>\nI have a soft spot in my heart for Michael Mischer Chocolates as my family and I like to walk there on hot summer nights for cups of Mr. Mischer's creamy gelato. My husband also usually places a few truffles from this Oakland store in my stocking each Christmas (and I end up eating at least one as part of my holiday breakfast). Made with single-origin chocolate of Grand Cru quality from Venezuela or Ecuador, these truffles have an elegant chocolate taste that if full of nuance. Each is also hand sculpted so they are quite pretty.\u003c/p>\n\u003cp>In addition to its full range of truffles, Michael Mischer Chocolates is also offering \u003ca href=\"http://michaelmischerchocolates.com/content/collection/holiday_collection\">three holiday flavors:\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>Gingerbread Caramel -- made with a spice blend that tastes like a gingerbread cookie\u003c/li>\n\u003cli>Advocaat -- made with a Dutch egg liqueur\u003c/li>\n\u003cli>Mint Marshmallow -- filled with a homemade marshmallow flavored with mint oil\u003c/li>\n\u003c/ul>\n\u003cp>You can purchase Michael Mischer Chocolates at Mr. Mischer's store on Grand Avenue in Oakland, at Cocoa Bella, Fog City News, or Bi-Rite Market. You can also purchase directly through emailing the company (through their web site) or calling the store directly.\u003c/p>\n\u003cp>\u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a>\u003cbr>\nA long-time local favorite, \u003ca href=\"http://www.flickr.com/photos/bayareabites/4897262012/in/set-72157624611232071/\">Chuck (Charles) Siegel\u003c/a> has been making local truffles in San Francisco since 1987. Beautifully crafted, with both sculpted shapes and etched drawings, Charles Chocolates offers various assortments and selections that are perfect for a holiday gift.\u003c/p>\n\u003cp>This year Charles Chocolates is offering a:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.charleschocolates.com/online-store/boxed-chocolates/winter-collection.html\">Winter Collection \u003c/a>Collection -- Fleur de Sel Caramels with images of snowflakes and raindrops decorating the top of each\u003c/li>\n\u003cli>\u003ca href=\"http://www.charleschocolates.com/online-store/edible-chocolate-boxes/holiday-edible-chocolate-box.html\">Holiday Collection Edible Chocolate Box\u003c/a> -- an assortment of their most popular confections set in an edible chocolate box\u003c/li>\n\u003c/ul>\n\u003cp>You can purchase Charles Chocolates online, at their \u003ca href=\"http://www.charleschocolates.com/location-and-hours\">flagship Westfield Shopping Center store\u003c/a>, and at various \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods \u003c/a>locations.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/xocolate-buddha1.jpg\">\u003cimg class=\"alignnone size-full wp-image-19841\" title=\"xocolate buddha\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/xocolate-buddha1.jpg\" alt=\"xocolate buddha\" width=\"300\" height=\"400\">\u003c/a>\u003cbr>\n\u003ca href=\"http://thexocolatebar.com/\">The Xocolate Bar\u003c/a>\u003cbr>\nLocated in North Berkeley, Xocolate Bar creates both classic and vegan artisanal chocolates amd truffles using organic, seasonal and local ingredients whenever possible. With new flavors presented weekly, they make sure that at least half their selection is vegan.\u003c/p>\n\u003cp>Some holiday flavors include:\u003c/p>\n\u003cul>\n\u003cli> Gingerbread Truffle -- made with black currents\u003c/li>\n\u003cli> The Salted Chile Makeout Truffle -- made with chai and maca root (an aphrodisiac)\u003c/li>\n\u003cli> The Tamarind Mango Agave -– their most popular vegan option\u003c/li>\n\u003c/ul>\n\u003cp>The Xocolate Bar is also offering a Community Supported Chocolate program where can sign up to pick up a monthly box of handmade chocolates at a designated neighborhood location. Each box will contain handmade chocolates made with seasonal, sustainable and/or organic ingredients.\u003c/p>\n\u003cp>You can purchase Xocolate Bar confections at their store in North Berkeley, or \u003ca href=\"http://thexocolatebar.com/shop.aspx\">on their site through Foodoro\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.barloventochocolates.com/\">Barolovento Chocolates\u003c/a>\u003cbr>\nPeter Bryden started making chocolates after tasting the dried cherry of his dreams from Smit Ranch. He imagined the moist plump fruit encased in chocolate and it was so good, he started Barolovento Chocolates to sell them. Barolovento now sells many different types of chocolates using single-source Venezuelan chocolate at Bay Area farmers' markets. This holiday season Peter has a few specialty items available in addition to his normal selection of shaped chocolates and truffles.\u003c/p>\n\u003cul>\n\u003cli>Chocolate-covered Almonds (from EGB farms, these are panned in chocolate for even coating and sold in tubes)\u003c/li>\n\u003cli>Holiday truffles (flavors include gingerbread, Fresh Mint (made by infusing cream with fresh spearmint)\u003c/li>\n\u003cli>Meyer Lemon Zest truffles (which are created using fresh local Meyer lemons); and Kirsch Liqueur truffles.\u003c/li>\n\u003c/ul>\n\u003cp>Barolovento Chocolates accepts \u003ca href=\"mailto:barloventochocolat@pacbell.net\">email\u003c/a> and phone orders by calling (510) 238-8787. You can also purchase their chocolates at the following \u003ca href=\"http://www.barloventochocolates.com/farmers_market.html\">farmers' markets\u003c/a>: Marin Civic Center, Grand Lake in Oakland, and Palo Alto. The Pasta Shop in \u003ca href=\"http://rockridgemarkethall.com/the-pasta-shop/fourth-street-pasta-shop\">Rockridge\u003c/a> and \u003ca href=\"http://www.fourthstreetshop.com/pages/pasta_shop.html\">Berkeley\u003c/a> also sells their fleur de sel caramels and small logo bars with sea salt.\u003c/p>\n\u003cp>Because Christmas falls on a Saturday this year, Barolovento Chocolates is opening their kitchen for sales December 20 - 24 from 9am-4pm. Stop by at 638 2nd street Oakland to pick up some holiday treats.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/alegio.jpg\">\u003cimg class=\"alignnone size-full wp-image-19885\" title=\"alegio\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/alegio.jpg\" alt=\"alegio\" width=\"453\" height=\"187\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.alegio.com/home.html\">Alegio\u003c/a>\u003cbr>\nLocated in Berkeley's Gourmet Ghetto, Alegio makes classic French truffles and chocolates. Panos Panagos, a very charming Frenchman, and Robbin Everson, the talented chef, work together to bring hand-crafted truffles made on site to their little neck of the Bay Area. Alegio also sells truffles by \u003ca href=\"http://www.alegio.com/er-rovira.html\">Enric Rovira's\u003c/a> and Claudio Corallo. Vegan and organic confections are available and all chocolate used is fair trade.\u003c/p>\n\u003cp>A few truffles worth checking out for the holiday season are the:\u003c/p>\n\u003cul>\n\u003cli> Sea Salt Caramel Truffle -- a consistent best seller\u003c/li>\n\u003cli>Habanera -- which has won a few awards\u003c/li>\n\u003cli>Grapefruit Caramel\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Alegio chocolates can be purchased \u003ca href=\"http://www.alegio.com/order.html\">online\u003c/a> or at their store at 1511 Shattuck Avenue, Berkeley\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/19819/10-great-local-bay-area-holiday-chocolate-gifts",
"authors": [
"5016"
],
"categories": [
"bayareabites_752",
"bayareabites_1653",
"bayareabites_95",
"bayareabites_1763",
"bayareabites_1875"
],
"tags": [
"bayareabites_1025",
"bayareabites_1027",
"bayareabites_1123",
"bayareabites_8587",
"bayareabites_8586",
"bayareabites_8588",
"bayareabites_8585",
"bayareabites_1791",
"bayareabites_3369",
"bayareabites_362",
"bayareabites_8589"
],
"label": "bayareabites"
},
"bayareabites_19807": {
"type": "posts",
"id": "bayareabites_19807",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "19807",
"score": null,
"sort": [
1292344047000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 15122
},
"blocks": [],
"publishDate": 1292344047,
"format": "aside",
"disqusTitle": "Roasted Brussels Sprouts Chips with Lemon and Parmigiano",
"title": "Roasted Brussels Sprouts Chips with Lemon and Parmigiano",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/2010_12_brussels_sprouts_chips-3.jpg\" alt=\"Brussels Sprout Chips\" title=\"Brussels Sprout Chips\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19809\">\u003cbr>\n\u003cem>Roasted Brussels Sprouts Chips with Lemon and Parmigiano\u003c/em>\u003c/p>\n\u003cp>Are all the Christmas cookies and sweets making you crave a little ruffage? All the rich holiday dinners and party food causing your body to beg for some wholesome veggies? \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/12/23/brussels-sprouts-two-ways/\">Brussels sprouts\u003c/a> to the rescue. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/marlowe-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/marlowe-1.jpg\" alt=\"Marlowe, SF\" title=\"Marlowe, SF\" width=\"500\" height=\"366\" class=\"alignnone size-full wp-image-19810\">\u003c/a>\u003cbr>\n\u003cem>Marlowe, SF\u003c/em>\u003c/p>\n\u003cp>The inspiration for this recipe comes from \u003ca href=\"http://marlowesf.com/\">Marlowe\u003c/a>. Chef Jennifer Puccio's \u003cstrong>Crispy Brussels Sprouts Chips with Meyer Lemon and Sea Salt\u003c/strong> were love at first sight. She separates the individual leaves of the Brussels sprouts, then flash-fries them to a delicate, light crisp. A spray of lemon juice, fragrant Meyer lemon zest, and sprinkle of sea salt are all that's needed to brighten up these \"chips.\" \u003c/p>\n\u003cp>For my at-home remake version, I opted to roast the Brussels sprouts rather than fry them. A tip on separating the leaves -- I found that the easiest way to do so was to keep trimming the bottom stem as I peeled away the layers. This was the most time consuming part, but once it is done, the rest is a breeze. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Top the roasted Brussels sprouts chips with some lemon zest and parmigiano, and this is one addictive snack! Salty, crispy, flavorful, and best of all, a healthy dose of vegetables.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/2010_12_brussels_sprouts_chips-2.jpg\" alt=\"Brussels Sprout leaves \" title=\"Brussels Sprout leaves \" width=\"338\" height=\"500\" class=\"alignnone size-full wp-image-19808\">\u003cbr>\n\u003cem>Brussels Sprouts leaves tossed in olive oil, lemon, salt and pepper\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Roasted Brussels Sprouts Chips with Lemon and Parmigiano\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 2 as an appetizer\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 pound Brussels Sprouts\u003cbr>\n3 tablespoons olive oil\u003cbr>\n1/2 teaspoon salt\u003cbr>\n1/2 teaspoon pepper\u003cbr>\nJuice of half a lemon\u003cbr>\nZest of one lemon\u003cbr>\n1/4 cup grated Parmigiano Reggiano\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tPreheat oven 350 F\u003cbr>\n2.\tWash Brussels sprouts. Trim the bottom stems and discard. Remove any wilted outer leaves and discard.\u003cbr>\n3.\tCut each sprout in half. Remove loose leaves. Combine halves and leaves in a bowl and toss with olive oil, salt, pepper, and lemon juice. Place on a foil-lined baking sheet with the halved sides facing down.\u003cbr>\n4.\tRoast for 20-30 minutes or until outside of the Brussels sprouts are golden and crisp.\u003cbr>\n5.\tTop with lemon zest and grated cheese. Serve immediately.\u003c/p>\n\n",
"disqusIdentifier": "19807 http://blogs.kqed.org/bayareabites/?p=19807",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/12/14/roasted-brussels-sprout-chips-with-lemon-and-parmigiano/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 353,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 13
},
"modified": 1449517723,
"excerpt": "Crispy Brussels Sprouts Chips, inspired by Marlowe's signature dish. Salty, crispy, flavorful, and best of all, a healthy dose of vegetables during this cookie-laden season.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Crispy Brussels Sprouts Chips, inspired by Marlowe's signature dish. Salty, crispy, flavorful, and best of all, a healthy dose of vegetables during this cookie-laden season.",
"title": "Roasted Brussels Sprouts Chips with Lemon and Parmigiano | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Roasted Brussels Sprouts Chips with Lemon and Parmigiano",
"datePublished": "2010-12-14T08:27:27-08:00",
"dateModified": "2015-12-07T11:48:43-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "roasted-brussels-sprout-chips-with-lemon-and-parmigiano",
"status": "publish",
"path": "/bayareabites/19807/roasted-brussels-sprout-chips-with-lemon-and-parmigiano",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/2010_12_brussels_sprouts_chips-3.jpg\" alt=\"Brussels Sprout Chips\" title=\"Brussels Sprout Chips\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19809\">\u003cbr>\n\u003cem>Roasted Brussels Sprouts Chips with Lemon and Parmigiano\u003c/em>\u003c/p>\n\u003cp>Are all the Christmas cookies and sweets making you crave a little ruffage? All the rich holiday dinners and party food causing your body to beg for some wholesome veggies? \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/12/23/brussels-sprouts-two-ways/\">Brussels sprouts\u003c/a> to the rescue. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/marlowe-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/marlowe-1.jpg\" alt=\"Marlowe, SF\" title=\"Marlowe, SF\" width=\"500\" height=\"366\" class=\"alignnone size-full wp-image-19810\">\u003c/a>\u003cbr>\n\u003cem>Marlowe, SF\u003c/em>\u003c/p>\n\u003cp>The inspiration for this recipe comes from \u003ca href=\"http://marlowesf.com/\">Marlowe\u003c/a>. Chef Jennifer Puccio's \u003cstrong>Crispy Brussels Sprouts Chips with Meyer Lemon and Sea Salt\u003c/strong> were love at first sight. She separates the individual leaves of the Brussels sprouts, then flash-fries them to a delicate, light crisp. A spray of lemon juice, fragrant Meyer lemon zest, and sprinkle of sea salt are all that's needed to brighten up these \"chips.\" \u003c/p>\n\u003cp>For my at-home remake version, I opted to roast the Brussels sprouts rather than fry them. A tip on separating the leaves -- I found that the easiest way to do so was to keep trimming the bottom stem as I peeled away the layers. This was the most time consuming part, but once it is done, the rest is a breeze. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Top the roasted Brussels sprouts chips with some lemon zest and parmigiano, and this is one addictive snack! Salty, crispy, flavorful, and best of all, a healthy dose of vegetables.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/2010_12_brussels_sprouts_chips-2.jpg\" alt=\"Brussels Sprout leaves \" title=\"Brussels Sprout leaves \" width=\"338\" height=\"500\" class=\"alignnone size-full wp-image-19808\">\u003cbr>\n\u003cem>Brussels Sprouts leaves tossed in olive oil, lemon, salt and pepper\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Roasted Brussels Sprouts Chips with Lemon and Parmigiano\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 2 as an appetizer\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 pound Brussels Sprouts\u003cbr>\n3 tablespoons olive oil\u003cbr>\n1/2 teaspoon salt\u003cbr>\n1/2 teaspoon pepper\u003cbr>\nJuice of half a lemon\u003cbr>\nZest of one lemon\u003cbr>\n1/4 cup grated Parmigiano Reggiano\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tPreheat oven 350 F\u003cbr>\n2.\tWash Brussels sprouts. Trim the bottom stems and discard. Remove any wilted outer leaves and discard.\u003cbr>\n3.\tCut each sprout in half. Remove loose leaves. Combine halves and leaves in a bowl and toss with olive oil, salt, pepper, and lemon juice. Place on a foil-lined baking sheet with the halved sides facing down.\u003cbr>\n4.\tRoast for 20-30 minutes or until outside of the Brussels sprouts are golden and crisp.\u003cbr>\n5.\tTop with lemon zest and grated cheese. Serve immediately.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/19807/roasted-brussels-sprout-chips-with-lemon-and-parmigiano",
"authors": [
"5037"
],
"series": [
"bayareabites_15122"
],
"categories": [
"bayareabites_752",
"bayareabites_1763",
"bayareabites_12",
"bayareabites_1807"
],
"tags": [
"bayareabites_710",
"bayareabites_8584",
"bayareabites_2898",
"bayareabites_558",
"bayareabites_8583",
"bayareabites_8582",
"bayareabites_1686"
],
"featImg": "bayareabites_19809",
"label": "bayareabites_15122"
},
"bayareabites_19539": {
"type": "posts",
"id": "bayareabites_19539",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "19539",
"score": null,
"sort": [
1292256054000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1292256054,
"format": "aside",
"disqusTitle": "Cookie Decorating 101 with Miette",
"title": "Cookie Decorating 101 with Miette",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/IMG_6884.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/IMG_6884.jpg\" alt=\"Christmas cookies\" title=\"Christmas cookies\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19556\">\u003c/a>\u003c/p>\n\u003cp>Beautifully decorated cookies are a high-point of the holiday season for me. This year, I wanted to do a post on tips and strategies for creating gift-worthy sugar cookies at home, and I thought to myself, who better to turn to than the experts at \u003ca href=\"http://www.miette.com/\">Miette\u003c/a>? Lucky for me (and you), Miette holds \u003ca href=\"http://www.miette.com/mailorder/index.php/classes/cookie-decorating-class\">monthly classes\u003c/a> on decorating sugar cookies. In class, you'll learn about necessary equipment, how to make and color royal icing like a pro, how to make parchment icing cones, and techniques for flooding and embellishing cookies. Owner Meg Ray and instructor Jeff Gosche were kind enough to let me sit in on the most recent cookie decorating class, snap some photos, and learn how the Miette elves create their stunning holiday cookies. Today, I'll share those tips with you. \u003c/p>\n\u003cp>Jeff was our trusty instructor and the man behind the sugar cookie magic at Miette. Jeff doesn't have any formal training or culinary instruction, but he's always been passionate about baking and decorating. He started helping Miette with cookie production solely around the holiday season and then about one year ago, Jeff was asked to stick around more frequently as a regular staple. After spending the afternoon with him, I can see why. \u003c/p>\n\u003cp>Jeff began class with a discussion on planning out your project and equipment. In terms of planning, it's important to be aware of baking times, cooling times, and setting times for frosting. Jeff recommends taking the entire project into account when thinking about how much time it'll take from Point A to Point B, especially if you'll be gifting or delivering the cookies. The last thing you want to do is rush the process! As far as equipment, a stand mixer, rolling pin, \u003ca href=\"http://silpat.com/\">Silpat mat\u003c/a>, and cooling racks are important for actually baking the cookies. For decorating, small metal bowls are handy for mixing up numerous different colors of frosting, good quality food coloring, \u003ca href=\"http://www.wilton.com/store/site/product.cfm?sku=2104-1508\"> parchment triangles\u003c/a> to make your piping cones, and a \u003ca href=\"http://www.surlatable.com/product/id/239512.do?affsrcid=Aff0001&mr:trackingCode=AC508D3D-AAC1-DF11-98FF-0019B9C043EB&mr:referralID=NA\">spoon-spatula\u003c/a> to spoon your icing into the bag. If you'd rather not deal with raw egg whites in your royal icing, Jeff recommended \u003ca href=\"http://www.kingarthurflour.com/shop/items/meringue-powder-10-oz\">meringue powder\u003c/a> as an easy and just-as-good substitute. \u003c/p>\n\u003cp>After we talked equipment, we set about making our own royal icing. Jeff did a demo using the whisk attachment on a stand mixer, turning it up to high (an 8 on a Kitchen Aid) and allowing it to mix for 3-4 minutes. The important thing to know here is that the icing should be quite thick--thicker than you think it should be on an actual cookie. You'll spend time later thinning it \u003cem>after\u003c/em> you add the color, not now. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/jeff-and-class.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/jeff-and-class.jpg\" alt=\"Miette class\" title=\"Miette class\" width=\"500\" height=\"297\" class=\"alignnone size-full wp-image-19540\">\u003c/a>\u003cbr>\n\u003cem>Jeff Gosche talking royal icing & our attentive class\u003c/em>\u003c/p>\n\u003cp>After the demo, students all went back to their stations to add the egg whites and powdered sugar together and begin mixing away. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/student.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/student.jpg\" alt=\"student\" title=\"student\" width=\"500\" height=\"466\" class=\"alignnone size-full wp-image-19542\">\u003c/a>\u003cbr>\n\u003cem>Learning how to mix up the perfect royal icing\u003c/em>\u003c/p>\n\u003cp>Once everyone had royal icing down, we discussed the art of coloring the icing. Now anyone can throw green food coloring into a bowl of royal icing and call it a day, but it's often very difficult to get more subtle, interesting tones. This is where Jeff's icing tips come in handy:\u003c/p>\n\u003cul>\n\u003cli>It almost always takes more than one color to get the shade you're going for, and Jeff gives an example of the infamous \"Miette pink\" used on so many of the in-house cookies. How to achieve that perfect pink? Add a little brown to the icing! Jeff explains how adding just a little brown to most colors of royal icing will just tone it way down and add more depth to the color. \u003c/li>\n\u003cli>To achieve more warmth in any one color (Christmas red, for example), add orange. Orange is a miracle worker. \u003c/li>\n\u003cli>When adding color to your icing, you may want to put the drop of color onto your spatula and work it in slowly. That way, if you add a little too much, it's easier to swipe off with a finger rather than having to scoop out color from the icing itself. \u003c/li>\n\u003cli>When you're mixing up bowls of different colors of icing, you also want to cover each bowl with a slightly damp dish towel so the icing doesn't dry out. \u003c/li>\n\u003cli>Don't thin out the icing until you're completely done with the color.\u003c/li>\n\u003cli>To thin, just add a tiny amount (1/2 teaspoon or so) of water at a time. Ultimately, you want the icing to flow right off your spatula back into the bowl but leave a noticeable ribbon inside your bowl. So it shouldn't be liquidy, but it shouldn't be too thick either. \u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/making-icing.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/making-icing.jpg\" alt=\"making icing\" title=\"making icing\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-19544\">\u003c/a>\u003cbr>\n\u003cem>The Art of Royal Icing\u003c/em>\u003c/p>\n\u003cp>After the icing was made and colored, it was time to get piping! Jeff showed the class how to form parchment piping bags and discussed how nice they are because you can just throw them away. With nicer piping bags, the royal icing can stain and they can be tough to clean. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/making-parchment-cones1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/making-parchment-cones1.jpg\" alt=\"making parchment cones\" title=\"making parchment cones\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-19560\">\u003c/a>\u003cbr>\n\u003cem>Learning How to Make Parchment Piping Bags\u003c/em>\u003c/p>\n\u003cp>Parchment cones are tough to describe in print but it turns out Wilton has a \u003ca href=\"http://www.wilton.com/decorating/decorating-basics/folding-parchment-triangles.cfm\">handy video\u003c/a> so you can learn at home! With piping bags in hand, it was time to decorate the cookies. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/flooding-cookies21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/flooding-cookies21.jpg\" alt=\"decorating cookies\" title=\"decorating cookies\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19561\">\u003c/a>\u003cbr>\n\u003cem>Students decorating their Christmas cookies\u003c/em>\u003c/p>\n\u003cp>Jeff's tips for decorating cookies were relatively straightforward and really involved a little planning and practice. He had templates on hand so students could practice their lines and shapes before really committing to a cookie. The gist of it? Outline the cookie first with the royal icing and then you flood (or fill) the cookie in a back-and-forth motion with the tip of the bag slightly immersed in the icing itself (this helps it flood more evenly). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/flooding-cookies1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/flooding-cookies1.jpg\" alt=\"flooding cookies\" title=\"flooding cookies\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19562\">\u003c/a>\u003cbr>\n\u003cem>Flooding Cookies\u003c/em>\u003c/p>\n\u003cp>Then you can add sprinkles, add another color to do some blending, or wait around 15 minutes for the icing to dry so you can layer in another color. It does help to do a little planning and thinking about what you're going for with your design to ensure you have enough of each color and don't sit there stumped (as I did) seeking out inspiration while your icing is slowly drying out. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I can't recommend Miette's classes enough and thank Jeff and Meg for letting me tag along. The classes are sold out through February (so get on the March bandwagon!), but they're thinking about possibly adding additional cookie classes and, of course, there are \u003ca href=\"http://www.miette.com/mailorder/index.php/classes\">other classes\u003c/a> as well if you're ready to dive right in to the pastry/confection world. Happy baking and royal icing making!\u003c/p>\n\n",
"disqusIdentifier": "19539 http://blogs.kqed.org/bayareabites/?p=19539",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/12/13/cookie-decorating-101-with-miette/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1129,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 20
},
"modified": 1292208910,
"excerpt": "Megan Gordon had a chance to attend one of Miette's consistently sold-out cookie decorating class. She's back to report the tricks to creating gift-worthy sugar cookies at home. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Megan Gordon had a chance to attend one of Miette's consistently sold-out cookie decorating class. She's back to report the tricks to creating gift-worthy sugar cookies at home. ",
"title": "Cookie Decorating 101 with Miette | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Cookie Decorating 101 with Miette",
"datePublished": "2010-12-13T08:00:54-08:00",
"dateModified": "2010-12-12T18:55:10-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "cookie-decorating-101-with-miette",
"status": "publish",
"path": "/bayareabites/19539/cookie-decorating-101-with-miette",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/IMG_6884.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/IMG_6884.jpg\" alt=\"Christmas cookies\" title=\"Christmas cookies\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19556\">\u003c/a>\u003c/p>\n\u003cp>Beautifully decorated cookies are a high-point of the holiday season for me. This year, I wanted to do a post on tips and strategies for creating gift-worthy sugar cookies at home, and I thought to myself, who better to turn to than the experts at \u003ca href=\"http://www.miette.com/\">Miette\u003c/a>? Lucky for me (and you), Miette holds \u003ca href=\"http://www.miette.com/mailorder/index.php/classes/cookie-decorating-class\">monthly classes\u003c/a> on decorating sugar cookies. In class, you'll learn about necessary equipment, how to make and color royal icing like a pro, how to make parchment icing cones, and techniques for flooding and embellishing cookies. Owner Meg Ray and instructor Jeff Gosche were kind enough to let me sit in on the most recent cookie decorating class, snap some photos, and learn how the Miette elves create their stunning holiday cookies. Today, I'll share those tips with you. \u003c/p>\n\u003cp>Jeff was our trusty instructor and the man behind the sugar cookie magic at Miette. Jeff doesn't have any formal training or culinary instruction, but he's always been passionate about baking and decorating. He started helping Miette with cookie production solely around the holiday season and then about one year ago, Jeff was asked to stick around more frequently as a regular staple. After spending the afternoon with him, I can see why. \u003c/p>\n\u003cp>Jeff began class with a discussion on planning out your project and equipment. In terms of planning, it's important to be aware of baking times, cooling times, and setting times for frosting. Jeff recommends taking the entire project into account when thinking about how much time it'll take from Point A to Point B, especially if you'll be gifting or delivering the cookies. The last thing you want to do is rush the process! As far as equipment, a stand mixer, rolling pin, \u003ca href=\"http://silpat.com/\">Silpat mat\u003c/a>, and cooling racks are important for actually baking the cookies. For decorating, small metal bowls are handy for mixing up numerous different colors of frosting, good quality food coloring, \u003ca href=\"http://www.wilton.com/store/site/product.cfm?sku=2104-1508\"> parchment triangles\u003c/a> to make your piping cones, and a \u003ca href=\"http://www.surlatable.com/product/id/239512.do?affsrcid=Aff0001&mr:trackingCode=AC508D3D-AAC1-DF11-98FF-0019B9C043EB&mr:referralID=NA\">spoon-spatula\u003c/a> to spoon your icing into the bag. If you'd rather not deal with raw egg whites in your royal icing, Jeff recommended \u003ca href=\"http://www.kingarthurflour.com/shop/items/meringue-powder-10-oz\">meringue powder\u003c/a> as an easy and just-as-good substitute. \u003c/p>\n\u003cp>After we talked equipment, we set about making our own royal icing. Jeff did a demo using the whisk attachment on a stand mixer, turning it up to high (an 8 on a Kitchen Aid) and allowing it to mix for 3-4 minutes. The important thing to know here is that the icing should be quite thick--thicker than you think it should be on an actual cookie. You'll spend time later thinning it \u003cem>after\u003c/em> you add the color, not now. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/jeff-and-class.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/jeff-and-class.jpg\" alt=\"Miette class\" title=\"Miette class\" width=\"500\" height=\"297\" class=\"alignnone size-full wp-image-19540\">\u003c/a>\u003cbr>\n\u003cem>Jeff Gosche talking royal icing & our attentive class\u003c/em>\u003c/p>\n\u003cp>After the demo, students all went back to their stations to add the egg whites and powdered sugar together and begin mixing away. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/student.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/student.jpg\" alt=\"student\" title=\"student\" width=\"500\" height=\"466\" class=\"alignnone size-full wp-image-19542\">\u003c/a>\u003cbr>\n\u003cem>Learning how to mix up the perfect royal icing\u003c/em>\u003c/p>\n\u003cp>Once everyone had royal icing down, we discussed the art of coloring the icing. Now anyone can throw green food coloring into a bowl of royal icing and call it a day, but it's often very difficult to get more subtle, interesting tones. This is where Jeff's icing tips come in handy:\u003c/p>\n\u003cul>\n\u003cli>It almost always takes more than one color to get the shade you're going for, and Jeff gives an example of the infamous \"Miette pink\" used on so many of the in-house cookies. How to achieve that perfect pink? Add a little brown to the icing! Jeff explains how adding just a little brown to most colors of royal icing will just tone it way down and add more depth to the color. \u003c/li>\n\u003cli>To achieve more warmth in any one color (Christmas red, for example), add orange. Orange is a miracle worker. \u003c/li>\n\u003cli>When adding color to your icing, you may want to put the drop of color onto your spatula and work it in slowly. That way, if you add a little too much, it's easier to swipe off with a finger rather than having to scoop out color from the icing itself. \u003c/li>\n\u003cli>When you're mixing up bowls of different colors of icing, you also want to cover each bowl with a slightly damp dish towel so the icing doesn't dry out. \u003c/li>\n\u003cli>Don't thin out the icing until you're completely done with the color.\u003c/li>\n\u003cli>To thin, just add a tiny amount (1/2 teaspoon or so) of water at a time. Ultimately, you want the icing to flow right off your spatula back into the bowl but leave a noticeable ribbon inside your bowl. So it shouldn't be liquidy, but it shouldn't be too thick either. \u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/making-icing.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/making-icing.jpg\" alt=\"making icing\" title=\"making icing\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-19544\">\u003c/a>\u003cbr>\n\u003cem>The Art of Royal Icing\u003c/em>\u003c/p>\n\u003cp>After the icing was made and colored, it was time to get piping! Jeff showed the class how to form parchment piping bags and discussed how nice they are because you can just throw them away. With nicer piping bags, the royal icing can stain and they can be tough to clean. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/making-parchment-cones1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/making-parchment-cones1.jpg\" alt=\"making parchment cones\" title=\"making parchment cones\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-19560\">\u003c/a>\u003cbr>\n\u003cem>Learning How to Make Parchment Piping Bags\u003c/em>\u003c/p>\n\u003cp>Parchment cones are tough to describe in print but it turns out Wilton has a \u003ca href=\"http://www.wilton.com/decorating/decorating-basics/folding-parchment-triangles.cfm\">handy video\u003c/a> so you can learn at home! With piping bags in hand, it was time to decorate the cookies. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/flooding-cookies21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/flooding-cookies21.jpg\" alt=\"decorating cookies\" title=\"decorating cookies\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19561\">\u003c/a>\u003cbr>\n\u003cem>Students decorating their Christmas cookies\u003c/em>\u003c/p>\n\u003cp>Jeff's tips for decorating cookies were relatively straightforward and really involved a little planning and practice. He had templates on hand so students could practice their lines and shapes before really committing to a cookie. The gist of it? Outline the cookie first with the royal icing and then you flood (or fill) the cookie in a back-and-forth motion with the tip of the bag slightly immersed in the icing itself (this helps it flood more evenly). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/flooding-cookies1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/flooding-cookies1.jpg\" alt=\"flooding cookies\" title=\"flooding cookies\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19562\">\u003c/a>\u003cbr>\n\u003cem>Flooding Cookies\u003c/em>\u003c/p>\n\u003cp>Then you can add sprinkles, add another color to do some blending, or wait around 15 minutes for the icing to dry so you can layer in another color. It does help to do a little planning and thinking about what you're going for with your design to ensure you have enough of each color and don't sit there stumped (as I did) seeking out inspiration while your icing is slowly drying out. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I can't recommend Miette's classes enough and thank Jeff and Meg for letting me tag along. The classes are sold out through February (so get on the March bandwagon!), but they're thinking about possibly adding additional cookie classes and, of course, there are \u003ca href=\"http://www.miette.com/mailorder/index.php/classes\">other classes\u003c/a> as well if you're ready to dive right in to the pastry/confection world. Happy baking and royal icing making!\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/19539/cookie-decorating-101-with-miette",
"authors": [
"5072"
],
"categories": [
"bayareabites_1516",
"bayareabites_64",
"bayareabites_1653",
"bayareabites_1763"
],
"tags": [
"bayareabites_8565",
"bayareabites_833",
"bayareabites_3069",
"bayareabites_581",
"bayareabites_3150"
],
"label": "bayareabites"
},
"bayareabites_19616": {
"type": "posts",
"id": "bayareabites_19616",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "19616",
"score": null,
"sort": [
1291910454000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1291910454,
"format": "aside",
"disqusTitle": "Review and Recipe: Williams-Sonoma Cooking at Home ",
"title": "Review and Recipe: Williams-Sonoma Cooking at Home ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.amazon.com/Williams-Sonoma-Cooking-Home-Chuck-Williams/dp/1740899776/ref=sr_1_1?ie=UTF8&qid=1291872578&sr=8-1\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/Cooking-at-Home.jpg\" alt=\"Cooking at Home\" title=\"Cooking at Home\" width=\"300\" height=\"400\" class=\"alignleft size-full wp-image-19617\">\u003c/a>Prepare yourself. I'm going to wax poetic about this cookbook. I have now cooked numerous recipes from \u003ca href=\"http://www.amazon.com/Williams-Sonoma-Cooking-Home-Chuck-Williams/dp/1740899776/ref=sr_1_1?ie=UTF8&qid=1291872578&sr=8-1\">\u003cem>Cooking at Home\u003c/em>\u003c/a> and spent a fair amount of time just flipping through it, and I have to say that I haven't fallen this hard for a cookbook since \u003ca href=\"http://content.markbittman.com/how-to-cook-everything\">Mark Bittman's\u003cem> How to Cook Everything\u003c/em>\u003c/a> years ago. It is everything I love in a cookbook: comprehensive coverage with simple to prepare recipes that hearken back to an older style of real home cooking without being fussy or out of date. Mr. Williams (who is now in his 90s) has been around the kitchen for a while now, and while his book (written with Kristine Kidd) reflects his decades of experience the recipes and writing style are contemporary and engaging. \u003c/p>\n\u003cp>My first reaction to \u003ca href=\"http://www.amazon.com/Williams-Sonoma-Cooking-Home-Chuck-Williams/dp/1740899776/ref=sr_1_1?ie=UTF8&qid=1291872578&sr=8-1\">\u003cem>Cooking at Home\u003c/em>\u003c/a> was excitement over the sheer number of recipes included. The cover claims 1,000, but I wonder if that number is actually a little low as most chapters include not only pages of recipes laid out in a traditional format, but brief recipe synopses of old standbys at the start of each chapter (like the pies and tarts introduction which includes a page detailing the basics for making standard pie fillings like apple-spice and peach-raspberry). \u003c/p>\n\u003cp>While the gamut of classic recipes seem to have made the cut -- from dishes like pot roast (recipe below), Coq au Vin, and Boston Baked Beans -– Mexican, Spanish, Indian and Asian foods are also spattered throughout. And I think this is exactly why I love this book so much. Unlike the old \u003ca href=\"http://www.amazon.com/Joy-Cooking-Irma-S-Rombauer/dp/0026045702\">Joy of Cooking\u003c/a> (and I have to say this book does remind me of that one in its expansive coverage of almost every type of food and cooking technique), \u003cem>Cooking at Home\u003c/em> mostly emphasizes traditional American fare, but also includes a hodgepodge of ethnicities and world cultures that more accurately reflects who we are as a nation. From fish tacos to Chile Fried Rice and Crab, the basics for trying a dish or ingredient (like fish sauce) that may be outside your comfort zone are presented in a calm, easy and nonthreatening way, inviting you to branch out a little. \u003c/p>\n\u003cp>With the Williams-Sonoma brand tagged on to the title, I was concerned the recipes might need specialty ingredients that needed to be purchased at their store, but was happy to see instead that there is an emphasis on whole natural foods, tried and true cooking techniques, and the real process of home cooking. The gimmicks are few. There are occasional references to using specialty products, such as crocks for French Onion Soup Gratineé or a note about how convenient a mandoline can be when making Shaved Fennel and Mushroom Salad. Set in the margin notes, I saw these as covert references to the many coveted yet gratuitous products the Williams-Sonoma store sells (then again, I'm a skeptic at heart). But these are few and tangential to the real purpose of the book: making wholesome food from scratch. The cherry pie calls for real pitted cherries, not the jarred mix from the store; and from what I can tell, there is no mention of fancy demi-glace, which seems to be for sale on every other page in the holiday Williams-Sonoma catalog. \u003c/p>\n\u003cp>As with other expansive cookbooks, pretty much all major topics are covered. From breakfast to pasta and pizza, meat and fish, and vegetables and grains, plus a section for every type of sweet you can imagine (pies and tarts, fruit desserts, cheese and cheesecakes, cookies and brownies, and the list goes on). There are also a few bonus sections that I found appealing; such as the \u003cstrong>Cooking Basics\u003c/strong> chapter, which opens the book and should be presented to anyone who doesn't know how to cook but wants to learn. With information ranging from how to outfit and stock your kitchen to directions on how to follow a recipe, plus essential knife and cooking techniques, this is really a primer for any novice and a great refresher for old hands. But what I really loved about the book's opener was its listing of basic recipes, such as any type of stock you could hope to make (from various kinds of beef and chicken to fish and vegetable), clarified butter, preserved lemons and breadcrumbs. This one chapter alone is a fantastically succinct resource for any kitchen.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The book's many chapters begin with a type of encyclopedic opener. These pages attempt to provide background information, cooking techniques, and the brief recipe synopses I mentioned earlier. So in the salad section, you get a briefing on the various types of salads, short recipes for basic dressings, plus notes on how to shop for and wash greens, keep things crisp, test your flavors, and, finally, present your dish. There is also a \u003cstrong>Greens Glossary\u003c/strong> listing the many types of greens you can buy, notes on salad components (breaking a salad down into herbs, proteins, legumes, cheeses, etc.). And this is all before the salad recipes even begin. \u003c/p>\n\u003cp>But the facts don't end in the section introductions. Beside each recipe in the margin is a helpful nugget (such as whether or not you should rinse your rice or tips to frying crunchy potatoes); information that may be helpful to the recipe (such as choosing the right type of dried fruit for a chutney) or a variance of the recipe (like turning the Peach Upside-Down Cake into one with pineapple).\u003c/p>\n\u003cp>Now that the holiday season is upon us, I'm contemplating giving this book to a few people. The core cooking basics make it the perfect gift for someone new to home cooking, but it's also ideal for an experienced home chef as the recipes are great reminders for how to make old favorites that you may have forgotten or provide a twist on something you've made for years but may be a little bored with. I've already given a copy to my friend Christina (of \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/12/lasagna-illuminated/\">Lasagna Illuminated\u003c/a> fame) not because she needs any help in the kitchen (she may be one of the best home chefs I've ever met) but because the breadth of the recipes combined with the numerous facts on food and technique are helpful and also just plain fun to read.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/potroast.jpg\" alt=\"pot roast\" title=\"pot roast\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-19631\">\u003c/p>\n\u003cp>\u003cstrong>Classic Pot Roast\u003c/strong>\u003cbr>\n(\u003cem>printed with permission from Weldon Owen\u003c/em>)\u003c/p>\n\u003cp>I made this dish earlier this week on a night when my daughters had two friends over for a rainy day of play. At around 4 PM all four girls stopped by the kitchen to ask what I was making. When I responded \"pot roast,\" I was surprised none of them had heard of it. What was once the archetypal American dinner now seems to be unique and unusual. When I then explained that pot roast was a beef dish served in gravy with potatoes and carrots, all four girls yelled \"gravy!\" and then the two playmates asked, \"Can we stay for dinner?\" As they later ate their dinner while watching \u003ca href=\"http://www.imdb.com/title/tt0066327/\">Santa Claus is Coming to Town\u003c/a>, I saw each girl clean her plate. I guess some dishes never go out of style.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 6-8 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>5 Tbsp flour\u003cbr>\nSalt and ground pepper\u003cbr>\n1 Beef chuck roast (3-4 lb)\u003cbr>\n2 Tbsp unsalted butter\u003cbr>\n2 Tbsp canola oil\u003cbr>\n4 Carrots, 2 finely chopped and 2 cut into 1-inch pieces\u003cbr>\n1 Yellow onion, chopped\u003cbr>\n1 Celery stalk, chopped\u003cbr>\n3 Cups beef stock\u003cbr>\n3 Yukon gold potatoes, about 1 lb total weight, peeled and quartered\u003cbr>\n1 Cup frozen pearl onions (I used fresh cut in half)\u003cbr>\n½ cup frozen peas\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>Preheat the oven to 325 degrees.\u003c/p>\n\u003cp>In a large bowl, stir together 3 tablespoons of the flour, 1 teaspoon salt, and ½ teaspoon pepper. Turn the roast in the seasoned flour, shaking off any excess. In a large Dutch oven over medium-high heat, melt the butter with the oil. Add the roast and cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer the roast to a plate.\u003c/p>\n\u003cp>Pour off all but 2 tablespoons of the fat in the pot. Add the chopped carrots, onion, and celery and sauté over medium-high heat until softened, about 5 minutes. Stir in the remaining 2 tablespoons flour and cook for about 1 minute. Pour in the stock, bring to a boil, and deglaze the pan, stirring to dislodge any browned bits on the pan bottom.\u003c/p>\n\u003cp>Add the roast back to the Dutch oven, cover, and bake, turning the roast occasionally, until the meat is very tender, about 3 hours. Remove the pot from the oven and transfer the roast to a platter.\u003c/p>\n\u003cp>Strain the cooking liquid through a fine-mesh sieve into a heatproof bowl; discard the solids. Skim any fat from the surface of the cooking liquid. Return the roast and liquid to the pot and stir in the potatoes, carrot pieces, and pearl onions. Cover and bake for 30 minutes. Uncover and stir in the peas. Re-cover and bake until all the vegetables are tender, about 15 minutes longer.\u003c/p>\n\u003cp>Transfer the roast to a cutting board, tent with aluminum foil, and let rest for about 10 minutes. To serve, cut the roast against the grain into slices and divide among warmed individual shallow bowls. Using a large spoon, divide the vegetables and cooking liquid among the plates. Season with salt and pepper and serve right away.\u003c/p>\n\u003cp>There were two margin notes with this recipe:\u003c/p>\n\u003cp>\u003cstrong>Slow-Cooker Method:\u003c/strong>\u003cbr>\nPlace the browned roast and broth mixture in the slow cooker, cover, and cook for 8 hours on low. Strain and skim the liquids; cook for 1 hour longer with the vegetables, adding the peas during the last 15 minutes of cooking.\u003c/p>\n\u003cp>\u003cstrong>The Best Pot Roast\u003c/strong>\u003cbr>\nMany believe that chuck roast, a muscular shoulder section of the steer, makes the best pot roast. Not actually roasted at all but braised in a savory cooking liquid, the beef becomes meltingly tender and juicy after long, slow cooking in a covered pot.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Disclosure: A friend who is also an employee of Weldon Owen, the publisher of Cooking at Home, suggested I review the book for Bay Area Bites but she did not work directly on the production or editing of the book.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "19616 http://blogs.kqed.org/bayareabites/?p=19616",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/12/09/review-and-recipe-williams-sonoma-cooking-at-home/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1726,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 27
},
"modified": 1291915233,
"excerpt": "While the gamut of classic recipes seem to have made the cut -- from dishes like pot roast (recipe included), Coq au Vin, and Boston Baked Beans –- Mexican, Spanish, Indian and Asian foods are also spattered throughout. And I think this is exactly why I love this book so much. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "While the gamut of classic recipes seem to have made the cut -- from dishes like pot roast (recipe included), Coq au Vin, and Boston Baked Beans –- Mexican, Spanish, Indian and Asian foods are also spattered throughout. And I think this is exactly why I love this book so much. ",
"title": "Review and Recipe: Williams-Sonoma Cooking at Home | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Review and Recipe: Williams-Sonoma Cooking at Home ",
"datePublished": "2010-12-09T08:00:54-08:00",
"dateModified": "2010-12-09T09:20:33-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "review-and-recipe-williams-sonoma-cooking-at-home",
"status": "publish",
"path": "/bayareabites/19616/review-and-recipe-williams-sonoma-cooking-at-home",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/Williams-Sonoma-Cooking-Home-Chuck-Williams/dp/1740899776/ref=sr_1_1?ie=UTF8&qid=1291872578&sr=8-1\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/Cooking-at-Home.jpg\" alt=\"Cooking at Home\" title=\"Cooking at Home\" width=\"300\" height=\"400\" class=\"alignleft size-full wp-image-19617\">\u003c/a>Prepare yourself. I'm going to wax poetic about this cookbook. I have now cooked numerous recipes from \u003ca href=\"http://www.amazon.com/Williams-Sonoma-Cooking-Home-Chuck-Williams/dp/1740899776/ref=sr_1_1?ie=UTF8&qid=1291872578&sr=8-1\">\u003cem>Cooking at Home\u003c/em>\u003c/a> and spent a fair amount of time just flipping through it, and I have to say that I haven't fallen this hard for a cookbook since \u003ca href=\"http://content.markbittman.com/how-to-cook-everything\">Mark Bittman's\u003cem> How to Cook Everything\u003c/em>\u003c/a> years ago. It is everything I love in a cookbook: comprehensive coverage with simple to prepare recipes that hearken back to an older style of real home cooking without being fussy or out of date. Mr. Williams (who is now in his 90s) has been around the kitchen for a while now, and while his book (written with Kristine Kidd) reflects his decades of experience the recipes and writing style are contemporary and engaging. \u003c/p>\n\u003cp>My first reaction to \u003ca href=\"http://www.amazon.com/Williams-Sonoma-Cooking-Home-Chuck-Williams/dp/1740899776/ref=sr_1_1?ie=UTF8&qid=1291872578&sr=8-1\">\u003cem>Cooking at Home\u003c/em>\u003c/a> was excitement over the sheer number of recipes included. The cover claims 1,000, but I wonder if that number is actually a little low as most chapters include not only pages of recipes laid out in a traditional format, but brief recipe synopses of old standbys at the start of each chapter (like the pies and tarts introduction which includes a page detailing the basics for making standard pie fillings like apple-spice and peach-raspberry). \u003c/p>\n\u003cp>While the gamut of classic recipes seem to have made the cut -- from dishes like pot roast (recipe below), Coq au Vin, and Boston Baked Beans -– Mexican, Spanish, Indian and Asian foods are also spattered throughout. And I think this is exactly why I love this book so much. Unlike the old \u003ca href=\"http://www.amazon.com/Joy-Cooking-Irma-S-Rombauer/dp/0026045702\">Joy of Cooking\u003c/a> (and I have to say this book does remind me of that one in its expansive coverage of almost every type of food and cooking technique), \u003cem>Cooking at Home\u003c/em> mostly emphasizes traditional American fare, but also includes a hodgepodge of ethnicities and world cultures that more accurately reflects who we are as a nation. From fish tacos to Chile Fried Rice and Crab, the basics for trying a dish or ingredient (like fish sauce) that may be outside your comfort zone are presented in a calm, easy and nonthreatening way, inviting you to branch out a little. \u003c/p>\n\u003cp>With the Williams-Sonoma brand tagged on to the title, I was concerned the recipes might need specialty ingredients that needed to be purchased at their store, but was happy to see instead that there is an emphasis on whole natural foods, tried and true cooking techniques, and the real process of home cooking. The gimmicks are few. There are occasional references to using specialty products, such as crocks for French Onion Soup Gratineé or a note about how convenient a mandoline can be when making Shaved Fennel and Mushroom Salad. Set in the margin notes, I saw these as covert references to the many coveted yet gratuitous products the Williams-Sonoma store sells (then again, I'm a skeptic at heart). But these are few and tangential to the real purpose of the book: making wholesome food from scratch. The cherry pie calls for real pitted cherries, not the jarred mix from the store; and from what I can tell, there is no mention of fancy demi-glace, which seems to be for sale on every other page in the holiday Williams-Sonoma catalog. \u003c/p>\n\u003cp>As with other expansive cookbooks, pretty much all major topics are covered. From breakfast to pasta and pizza, meat and fish, and vegetables and grains, plus a section for every type of sweet you can imagine (pies and tarts, fruit desserts, cheese and cheesecakes, cookies and brownies, and the list goes on). There are also a few bonus sections that I found appealing; such as the \u003cstrong>Cooking Basics\u003c/strong> chapter, which opens the book and should be presented to anyone who doesn't know how to cook but wants to learn. With information ranging from how to outfit and stock your kitchen to directions on how to follow a recipe, plus essential knife and cooking techniques, this is really a primer for any novice and a great refresher for old hands. But what I really loved about the book's opener was its listing of basic recipes, such as any type of stock you could hope to make (from various kinds of beef and chicken to fish and vegetable), clarified butter, preserved lemons and breadcrumbs. This one chapter alone is a fantastically succinct resource for any kitchen.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The book's many chapters begin with a type of encyclopedic opener. These pages attempt to provide background information, cooking techniques, and the brief recipe synopses I mentioned earlier. So in the salad section, you get a briefing on the various types of salads, short recipes for basic dressings, plus notes on how to shop for and wash greens, keep things crisp, test your flavors, and, finally, present your dish. There is also a \u003cstrong>Greens Glossary\u003c/strong> listing the many types of greens you can buy, notes on salad components (breaking a salad down into herbs, proteins, legumes, cheeses, etc.). And this is all before the salad recipes even begin. \u003c/p>\n\u003cp>But the facts don't end in the section introductions. Beside each recipe in the margin is a helpful nugget (such as whether or not you should rinse your rice or tips to frying crunchy potatoes); information that may be helpful to the recipe (such as choosing the right type of dried fruit for a chutney) or a variance of the recipe (like turning the Peach Upside-Down Cake into one with pineapple).\u003c/p>\n\u003cp>Now that the holiday season is upon us, I'm contemplating giving this book to a few people. The core cooking basics make it the perfect gift for someone new to home cooking, but it's also ideal for an experienced home chef as the recipes are great reminders for how to make old favorites that you may have forgotten or provide a twist on something you've made for years but may be a little bored with. I've already given a copy to my friend Christina (of \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/12/lasagna-illuminated/\">Lasagna Illuminated\u003c/a> fame) not because she needs any help in the kitchen (she may be one of the best home chefs I've ever met) but because the breadth of the recipes combined with the numerous facts on food and technique are helpful and also just plain fun to read.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/potroast.jpg\" alt=\"pot roast\" title=\"pot roast\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-19631\">\u003c/p>\n\u003cp>\u003cstrong>Classic Pot Roast\u003c/strong>\u003cbr>\n(\u003cem>printed with permission from Weldon Owen\u003c/em>)\u003c/p>\n\u003cp>I made this dish earlier this week on a night when my daughters had two friends over for a rainy day of play. At around 4 PM all four girls stopped by the kitchen to ask what I was making. When I responded \"pot roast,\" I was surprised none of them had heard of it. What was once the archetypal American dinner now seems to be unique and unusual. When I then explained that pot roast was a beef dish served in gravy with potatoes and carrots, all four girls yelled \"gravy!\" and then the two playmates asked, \"Can we stay for dinner?\" As they later ate their dinner while watching \u003ca href=\"http://www.imdb.com/title/tt0066327/\">Santa Claus is Coming to Town\u003c/a>, I saw each girl clean her plate. I guess some dishes never go out of style.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 6-8 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>5 Tbsp flour\u003cbr>\nSalt and ground pepper\u003cbr>\n1 Beef chuck roast (3-4 lb)\u003cbr>\n2 Tbsp unsalted butter\u003cbr>\n2 Tbsp canola oil\u003cbr>\n4 Carrots, 2 finely chopped and 2 cut into 1-inch pieces\u003cbr>\n1 Yellow onion, chopped\u003cbr>\n1 Celery stalk, chopped\u003cbr>\n3 Cups beef stock\u003cbr>\n3 Yukon gold potatoes, about 1 lb total weight, peeled and quartered\u003cbr>\n1 Cup frozen pearl onions (I used fresh cut in half)\u003cbr>\n½ cup frozen peas\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>Preheat the oven to 325 degrees.\u003c/p>\n\u003cp>In a large bowl, stir together 3 tablespoons of the flour, 1 teaspoon salt, and ½ teaspoon pepper. Turn the roast in the seasoned flour, shaking off any excess. In a large Dutch oven over medium-high heat, melt the butter with the oil. Add the roast and cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer the roast to a plate.\u003c/p>\n\u003cp>Pour off all but 2 tablespoons of the fat in the pot. Add the chopped carrots, onion, and celery and sauté over medium-high heat until softened, about 5 minutes. Stir in the remaining 2 tablespoons flour and cook for about 1 minute. Pour in the stock, bring to a boil, and deglaze the pan, stirring to dislodge any browned bits on the pan bottom.\u003c/p>\n\u003cp>Add the roast back to the Dutch oven, cover, and bake, turning the roast occasionally, until the meat is very tender, about 3 hours. Remove the pot from the oven and transfer the roast to a platter.\u003c/p>\n\u003cp>Strain the cooking liquid through a fine-mesh sieve into a heatproof bowl; discard the solids. Skim any fat from the surface of the cooking liquid. Return the roast and liquid to the pot and stir in the potatoes, carrot pieces, and pearl onions. Cover and bake for 30 minutes. Uncover and stir in the peas. Re-cover and bake until all the vegetables are tender, about 15 minutes longer.\u003c/p>\n\u003cp>Transfer the roast to a cutting board, tent with aluminum foil, and let rest for about 10 minutes. To serve, cut the roast against the grain into slices and divide among warmed individual shallow bowls. Using a large spoon, divide the vegetables and cooking liquid among the plates. Season with salt and pepper and serve right away.\u003c/p>\n\u003cp>There were two margin notes with this recipe:\u003c/p>\n\u003cp>\u003cstrong>Slow-Cooker Method:\u003c/strong>\u003cbr>\nPlace the browned roast and broth mixture in the slow cooker, cover, and cook for 8 hours on low. Strain and skim the liquids; cook for 1 hour longer with the vegetables, adding the peas during the last 15 minutes of cooking.\u003c/p>\n\u003cp>\u003cstrong>The Best Pot Roast\u003c/strong>\u003cbr>\nMany believe that chuck roast, a muscular shoulder section of the steer, makes the best pot roast. Not actually roasted at all but braised in a savory cooking liquid, the beef becomes meltingly tender and juicy after long, slow cooking in a covered pot.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Disclosure: A friend who is also an employee of Weldon Owen, the publisher of Cooking at Home, suggested I review the book for Bay Area Bites but she did not work directly on the production or editing of the book.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/19616/review-and-recipe-williams-sonoma-cooking-at-home",
"authors": [
"5016"
],
"categories": [
"bayareabites_752",
"bayareabites_2254",
"bayareabites_588",
"bayareabites_2695",
"bayareabites_1763",
"bayareabites_12",
"bayareabites_10"
],
"tags": [
"bayareabites_8568",
"bayareabites_8567",
"bayareabites_1393"
],
"label": "bayareabites"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"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.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"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.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"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.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=holidays-and-traditions": {
"isFetching": false,
"latestQuery": {
"from": 504,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 651,
"relation": "eq"
},
"items": [
"bayareabites_20347",
"bayareabites_20351",
"bayareabites_20302",
"bayareabites_20275",
"bayareabites_20264",
"bayareabites_19913",
"bayareabites_19905",
"bayareabites_19947",
"bayareabites_19819",
"bayareabites_19807",
"bayareabites_19539",
"bayareabites_19616"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_category_holidays-and-traditions": {
"isLoading": true
},
"bayareabites_1763": {
"type": "terms",
"id": "bayareabites_1763",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1763",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holidays and traditions",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holidays and traditions Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1254,
"slug": "holidays-and-traditions",
"isLoading": false,
"link": "/bayareabites/category/holidays-and-traditions"
},
"bayareabites_752": {
"type": "terms",
"id": "bayareabites_752",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "752",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bay Area Bites Food + Drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bay Area Bites Food + Drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1,
"slug": "food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/food-and-drink"
},
"bayareabites_61": {
"type": "terms",
"id": "bayareabites_61",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "61",
"found": true
},
"relationships": {},
"featImg": null,
"name": "travel",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "travel Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1216,
"slug": "travel",
"isLoading": false,
"link": "/bayareabites/category/travel"
},
"bayareabites_8649": {
"type": "terms",
"id": "bayareabites_8649",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8649",
"found": true
},
"relationships": {},
"featImg": null,
"name": "buon natale",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "buon natale Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3102,
"slug": "buon-natale",
"isLoading": false,
"link": "/bayareabites/tag/buon-natale"
},
"bayareabites_558": {
"type": "terms",
"id": "bayareabites_558",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "558",
"found": true
},
"relationships": {},
"featImg": null,
"name": "christmas",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "christmas Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 523,
"slug": "christmas",
"isLoading": false,
"link": "/bayareabites/tag/christmas"
},
"bayareabites_8646": {
"type": "terms",
"id": "bayareabites_8646",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8646",
"found": true
},
"relationships": {},
"featImg": null,
"name": "italy",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "italy Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3099,
"slug": "italy",
"isLoading": false,
"link": "/bayareabites/tag/italy"
},
"bayareabites_8648": {
"type": "terms",
"id": "bayareabites_8648",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8648",
"found": true
},
"relationships": {},
"featImg": null,
"name": "panettone",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "panettone Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3101,
"slug": "panettone",
"isLoading": false,
"link": "/bayareabites/tag/panettone"
},
"bayareabites_14745": {
"type": "terms",
"id": "bayareabites_14745",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14745",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 817,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/tag/san-francisco"
},
"bayareabites_1653": {
"type": "terms",
"id": "bayareabites_1653",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1653",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dessert and chocolate",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dessert and chocolate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 12,
"slug": "dessert-and-chocolate",
"isLoading": false,
"link": "/bayareabites/category/dessert-and-chocolate"
},
"bayareabites_12": {
"type": "terms",
"id": "bayareabites_12",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 10,
"slug": "recipes",
"isLoading": false,
"link": "/bayareabites/category/recipes"
},
"bayareabites_8641": {
"type": "terms",
"id": "bayareabites_8641",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8641",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Cloris Leachman",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Cloris Leachman Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3094,
"slug": "cloris-leachman",
"isLoading": false,
"link": "/bayareabites/tag/cloris-leachman"
},
"bayareabites_8642": {
"type": "terms",
"id": "bayareabites_8642",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8642",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Dean Martin",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Dean Martin Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3095,
"slug": "dean-martin",
"isLoading": false,
"link": "/bayareabites/tag/dean-martin"
},
"bayareabites_8644": {
"type": "terms",
"id": "bayareabites_8644",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8644",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fluff",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fluff Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3097,
"slug": "fluff",
"isLoading": false,
"link": "/bayareabites/tag/fluff"
},
"bayareabites_8643": {
"type": "terms",
"id": "bayareabites_8643",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8643",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Frank Sinatra",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Frank Sinatra Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3096,
"slug": "frank-sinatra",
"isLoading": false,
"link": "/bayareabites/tag/frank-sinatra"
},
"bayareabites_8645": {
"type": "terms",
"id": "bayareabites_8645",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8645",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Marshmallow World",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Marshmallow World Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3098,
"slug": "marshmallow-world",
"isLoading": false,
"link": "/bayareabites/tag/marshmallow-world"
},
"bayareabites_106": {
"type": "terms",
"id": "bayareabites_106",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "106",
"found": true
},
"relationships": {},
"featImg": null,
"name": "marshmallows",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "marshmallows Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 70,
"slug": "marshmallows",
"isLoading": false,
"link": "/bayareabites/tag/marshmallows"
},
"bayareabites_8640": {
"type": "terms",
"id": "bayareabites_8640",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8640",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Ovaltine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Ovaltine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3093,
"slug": "ovaltine",
"isLoading": false,
"link": "/bayareabites/tag/ovaltine"
},
"bayareabites_8639": {
"type": "terms",
"id": "bayareabites_8639",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8639",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Ovaltine ice cream",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Ovaltine ice cream Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3092,
"slug": "ovaltine-ice-cream",
"isLoading": false,
"link": "/bayareabites/tag/ovaltine-ice-cream"
},
"bayareabites_15122": {
"type": "terms",
"id": "bayareabites_15122",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15122",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Christmas Recipes",
"description": "\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/xmas20141000white.jpg\" alt=\"Merry Christmas dinner menu from Bay Area Bites. Photos: Wendy Goodfriend\" width=\"1000\" height=\"668\" class=\"aligncenter size-full wp-image-91212\" />\r\n\r\nWho doesn't love a bit of decadence for the holidays? Appetizers, entrees, sides, desserts and cocktails— our special collection of 'tis the seasonal recipes will help you create a sumptuous Christmas feast for any of your holiday guests.",
"taxonomy": "series",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": "Who doesn't love a bit of decadence for the holidays? Appetizers, entrees, sides, desserts and cocktails— our special collection of 'tis the seasonal recipes will help you create a sumptuous Christmas feast for any of your holiday guests.",
"title": "Christmas Recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99452,
"slug": "christmas-recipes",
"isLoading": false,
"link": "/bayareabites/series/christmas-recipes"
},
"bayareabites_477": {
"type": "terms",
"id": "bayareabites_477",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "477",
"found": true
},
"relationships": {},
"featImg": null,
"name": "breakfast",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "breakfast Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 442,
"slug": "breakfast",
"isLoading": false,
"link": "/bayareabites/tag/breakfast"
},
"bayareabites_731": {
"type": "terms",
"id": "bayareabites_731",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "731",
"found": true
},
"relationships": {},
"featImg": null,
"name": "casseroles",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "casseroles Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 696,
"slug": "casseroles",
"isLoading": false,
"link": "/bayareabites/tag/casseroles"
},
"bayareabites_33": {
"type": "terms",
"id": "bayareabites_33",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "33",
"found": true
},
"relationships": {},
"featImg": null,
"name": "eggs",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "eggs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1497,
"slug": "eggs",
"isLoading": false,
"link": "/bayareabites/tag/eggs"
},
"bayareabites_69": {
"type": "terms",
"id": "bayareabites_69",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "69",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holiday",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holiday Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 33,
"slug": "holiday",
"isLoading": false,
"link": "/bayareabites/tag/holiday"
},
"bayareabites_8638": {
"type": "terms",
"id": "bayareabites_8638",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8638",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holiday breakfast",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holiday breakfast Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3091,
"slug": "holiday-breakfast",
"isLoading": false,
"link": "/bayareabites/tag/holiday-breakfast"
},
"bayareabites_8637": {
"type": "terms",
"id": "bayareabites_8637",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8637",
"found": true
},
"relationships": {},
"featImg": null,
"name": "strata",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "strata Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3090,
"slug": "strata",
"isLoading": false,
"link": "/bayareabites/tag/strata"
},
"bayareabites_8603": {
"type": "terms",
"id": "bayareabites_8603",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8603",
"found": true
},
"relationships": {},
"featImg": null,
"name": "xmas",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "xmas Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3056,
"slug": "xmas",
"isLoading": false,
"link": "/bayareabites/tag/xmas"
},
"bayareabites_1244": {
"type": "terms",
"id": "bayareabites_1244",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1244",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cocktails and spirits",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cocktails and spirits Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 53,
"slug": "cocktails-and-spirits",
"isLoading": false,
"link": "/bayareabites/category/cocktails-and-spirits"
},
"bayareabites_3137": {
"type": "terms",
"id": "bayareabites_3137",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3137",
"found": true
},
"relationships": {},
"featImg": null,
"name": "champagne cocktail",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "champagne cocktail Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2158,
"slug": "champagne-cocktail",
"isLoading": false,
"link": "/bayareabites/tag/champagne-cocktail"
},
"bayareabites_89": {
"type": "terms",
"id": "bayareabites_89",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "89",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Cocktails",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Cocktails Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1514,
"slug": "cocktails",
"isLoading": false,
"link": "/bayareabites/tag/cocktails"
},
"bayareabites_557": {
"type": "terms",
"id": "bayareabites_557",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "557",
"found": true
},
"relationships": {},
"featImg": null,
"name": "eggnog",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "eggnog Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 522,
"slug": "eggnog",
"isLoading": false,
"link": "/bayareabites/tag/eggnog"
},
"bayareabites_3138": {
"type": "terms",
"id": "bayareabites_3138",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3138",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holiday drinks",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holiday drinks Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2159,
"slug": "holiday-drinks",
"isLoading": false,
"link": "/bayareabites/tag/holiday-drinks"
},
"bayareabites_1245": {
"type": "terms",
"id": "bayareabites_1245",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1245",
"found": true
},
"relationships": {},
"featImg": null,
"name": "health and nutrition",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "health and nutrition Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1078,
"slug": "health-and-nutrition",
"isLoading": false,
"link": "/bayareabites/category/health-and-nutrition"
},
"bayareabites_138": {
"type": "terms",
"id": "bayareabites_138",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "138",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gluten-free",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gluten-free Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 103,
"slug": "gluten-free",
"isLoading": false,
"link": "/bayareabites/tag/gluten-free"
},
"bayareabites_1873": {
"type": "terms",
"id": "bayareabites_1873",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1873",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegetarian and vegan",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegetarian and vegan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1451,
"slug": "vegetarian-and-vegan",
"isLoading": false,
"link": "/bayareabites/category/vegetarian-and-vegan"
},
"bayareabites_8635": {
"type": "terms",
"id": "bayareabites_8635",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8635",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Cha-Ya",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Cha-Ya Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3088,
"slug": "cha-ya",
"isLoading": false,
"link": "/bayareabites/tag/cha-ya"
},
"bayareabites_8625": {
"type": "terms",
"id": "bayareabites_8625",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8625",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Cinnaholic",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Cinnaholic Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3078,
"slug": "cinnaholic",
"isLoading": false,
"link": "/bayareabites/tag/cinnaholic"
},
"bayareabites_8626": {
"type": "terms",
"id": "bayareabites_8626",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8626",
"found": true
},
"relationships": {},
"featImg": null,
"name": "EatPastry",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "EatPastry Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3079,
"slug": "eatpastry",
"isLoading": false,
"link": "/bayareabites/tag/eatpastry"
},
"bayareabites_8632": {
"type": "terms",
"id": "bayareabites_8632",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8632",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Gather",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Gather Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3085,
"slug": "gather",
"isLoading": false,
"link": "/bayareabites/tag/gather"
},
"bayareabites_8628": {
"type": "terms",
"id": "bayareabites_8628",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8628",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Gracias Madre",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Gracias Madre Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3081,
"slug": "gracias-madre",
"isLoading": false,
"link": "/bayareabites/tag/gracias-madre"
},
"bayareabites_8629": {
"type": "terms",
"id": "bayareabites_8629",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8629",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Gratitude",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Gratitude Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3082,
"slug": "gratitude",
"isLoading": false,
"link": "/bayareabites/tag/gratitude"
},
"bayareabites_3583": {
"type": "terms",
"id": "bayareabites_3583",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3583",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hodo soy",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hodo soy Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2373,
"slug": "hodo-soy",
"isLoading": false,
"link": "/bayareabites/tag/hodo-soy"
},
"bayareabites_8630": {
"type": "terms",
"id": "bayareabites_8630",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8630",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Millenium",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Millenium Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3083,
"slug": "millenium",
"isLoading": false,
"link": "/bayareabites/tag/millenium"
},
"bayareabites_8627": {
"type": "terms",
"id": "bayareabites_8627",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8627",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Millennium",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Millennium Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3080,
"slug": "millennium",
"isLoading": false,
"link": "/bayareabites/tag/millennium"
},
"bayareabites_8633": {
"type": "terms",
"id": "bayareabites_8633",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8633",
"found": true
},
"relationships": {},
"featImg": null,
"name": "soba",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "soba Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3086,
"slug": "soba",
"isLoading": false,
"link": "/bayareabites/tag/soba"
},
"bayareabites_8636": {
"type": "terms",
"id": "bayareabites_8636",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8636",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Souley Vegan",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Souley Vegan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3089,
"slug": "souley-vegan",
"isLoading": false,
"link": "/bayareabites/tag/souley-vegan"
},
"bayareabites_1871": {
"type": "terms",
"id": "bayareabites_1871",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1871",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegan",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1450,
"slug": "vegan",
"isLoading": false,
"link": "/bayareabites/tag/vegan"
},
"bayareabites_8634": {
"type": "terms",
"id": "bayareabites_8634",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8634",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Vegansaurus",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Vegansaurus Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3087,
"slug": "vegansaurus",
"isLoading": false,
"link": "/bayareabites/tag/vegansaurus"
},
"bayareabites_8631": {
"type": "terms",
"id": "bayareabites_8631",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8631",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Wholesome Bakery",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Wholesome Bakery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3084,
"slug": "wholesome-bakery",
"isLoading": false,
"link": "/bayareabites/tag/wholesome-bakery"
},
"bayareabites_1516": {
"type": "terms",
"id": "bayareabites_1516",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1516",
"found": true
},
"relationships": {},
"featImg": null,
"name": "baking and bakeries",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "baking and bakeries Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1253,
"slug": "baking-and-bakeries",
"isLoading": false,
"link": "/bayareabites/category/baking-and-bakeries"
},
"bayareabites_2695": {
"type": "terms",
"id": "bayareabites_2695",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2695",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cooking techniques and tips",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cooking techniques and tips Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1905,
"slug": "cooking-techniques-and-tips",
"isLoading": false,
"link": "/bayareabites/category/cooking-techniques-and-tips"
},
"bayareabites_8624": {
"type": "terms",
"id": "bayareabites_8624",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8624",
"found": true
},
"relationships": {},
"featImg": null,
"name": "almonds",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "almonds Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3077,
"slug": "almonds",
"isLoading": false,
"link": "/bayareabites/tag/almonds"
},
"bayareabites_8598": {
"type": "terms",
"id": "bayareabites_8598",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8598",
"found": true
},
"relationships": {},
"featImg": null,
"name": "buche de noel",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "buche de noel Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3051,
"slug": "buche-de-noel",
"isLoading": false,
"link": "/bayareabites/tag/buche-de-noel"
},
"bayareabites_8601": {
"type": "terms",
"id": "bayareabites_8601",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8601",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cake decorating",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cake decorating Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3054,
"slug": "cake-decorating",
"isLoading": false,
"link": "/bayareabites/tag/cake-decorating"
},
"bayareabites_250": {
"type": "terms",
"id": "bayareabites_250",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "250",
"found": true
},
"relationships": {},
"featImg": null,
"name": "California",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "California Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 215,
"slug": "california",
"isLoading": false,
"link": "/bayareabites/tag/california"
},
"bayareabites_8600": {
"type": "terms",
"id": "bayareabites_8600",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8600",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Christmas cake",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Christmas cake Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3053,
"slug": "christmas-cake",
"isLoading": false,
"link": "/bayareabites/tag/christmas-cake"
},
"bayareabites_55": {
"type": "terms",
"id": "bayareabites_55",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "55",
"found": true
},
"relationships": {},
"featImg": null,
"name": "citrus",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "citrus Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 18,
"slug": "citrus",
"isLoading": false,
"link": "/bayareabites/tag/citrus"
},
"bayareabites_8623": {
"type": "terms",
"id": "bayareabites_8623",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8623",
"found": true
},
"relationships": {},
"featImg": null,
"name": "clementine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "clementine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3076,
"slug": "clementine",
"isLoading": false,
"link": "/bayareabites/tag/clementine"
},
"bayareabites_1356": {
"type": "terms",
"id": "bayareabites_1356",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1356",
"found": true
},
"relationships": {},
"featImg": null,
"name": "figs",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "figs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1171,
"slug": "figs",
"isLoading": false,
"link": "/bayareabites/tag/figs"
},
"bayareabites_3069": {
"type": "terms",
"id": "bayareabites_3069",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3069",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holiday dessert",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holiday dessert Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2135,
"slug": "holiday-dessert",
"isLoading": false,
"link": "/bayareabites/tag/holiday-dessert"
},
"bayareabites_8599": {
"type": "terms",
"id": "bayareabites_8599",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8599",
"found": true
},
"relationships": {},
"featImg": null,
"name": "yule log cake",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "yule log cake Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3052,
"slug": "yule-log-cake",
"isLoading": false,
"link": "/bayareabites/tag/yule-log-cake"
},
"bayareabites_833": {
"type": "terms",
"id": "bayareabites_833",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "833",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cookies",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cookies Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 830,
"slug": "cookies",
"isLoading": false,
"link": "/bayareabites/tag/cookies"
},
"bayareabites_2716": {
"type": "terms",
"id": "bayareabites_2716",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2716",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gingerbread",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gingerbread Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1921,
"slug": "gingerbread",
"isLoading": false,
"link": "/bayareabites/tag/gingerbread"
},
"bayareabites_1645": {
"type": "terms",
"id": "bayareabites_1645",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1645",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holiday treats",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holiday treats Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1326,
"slug": "holiday-treats",
"isLoading": false,
"link": "/bayareabites/tag/holiday-treats"
},
"bayareabites_95": {
"type": "terms",
"id": "bayareabites_95",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "95",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers markets",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers markets Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 59,
"slug": "farmers-markets",
"isLoading": false,
"link": "/bayareabites/category/farmers-markets"
},
"bayareabites_1875": {
"type": "terms",
"id": "bayareabites_1875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1875",
"found": true
},
"relationships": {},
"featImg": null,
"name": "local food businesses",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "local food businesses Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1453,
"slug": "local-food-businesses",
"isLoading": false,
"link": "/bayareabites/category/local-food-businesses"
},
"bayareabites_1025": {
"type": "terms",
"id": "bayareabites_1025",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1025",
"found": true
},
"relationships": {},
"featImg": null,
"name": "artisanal chocolate",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "artisanal chocolate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 933,
"slug": "artisanal-chocolate",
"isLoading": false,
"link": "/bayareabites/tag/artisanal-chocolate"
},
"bayareabites_1027": {
"type": "terms",
"id": "bayareabites_1027",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1027",
"found": true
},
"relationships": {},
"featImg": null,
"name": "artisanal chocolates",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "artisanal chocolates Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 935,
"slug": "artisanal-chocolates",
"isLoading": false,
"link": "/bayareabites/tag/artisanal-chocolates"
},
"bayareabites_1123": {
"type": "terms",
"id": "bayareabites_1123",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1123",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Charles Chocolates",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Charles Chocolates Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1003,
"slug": "charles-chocolates",
"isLoading": false,
"link": "/bayareabites/tag/charles-chocolates"
},
"bayareabites_8587": {
"type": "terms",
"id": "bayareabites_8587",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8587",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chocolatier blue",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chocolatier blue Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3040,
"slug": "chocolatier-blue",
"isLoading": false,
"link": "/bayareabites/tag/chocolatier-blue"
},
"bayareabites_8586": {
"type": "terms",
"id": "bayareabites_8586",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8586",
"found": true
},
"relationships": {},
"featImg": null,
"name": "coco delice",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "coco delice Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3039,
"slug": "coco-delice",
"isLoading": false,
"link": "/bayareabites/tag/coco-delice"
},
"bayareabites_8588": {
"type": "terms",
"id": "bayareabites_8588",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8588",
"found": true
},
"relationships": {},
"featImg": null,
"name": "michael mischer chocolates",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "michael mischer chocolates Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3041,
"slug": "michael-mischer-chocolates",
"isLoading": false,
"link": "/bayareabites/tag/michael-mischer-chocolates"
},
"bayareabites_8585": {
"type": "terms",
"id": "bayareabites_8585",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8585",
"found": true
},
"relationships": {},
"featImg": null,
"name": "ricchiuti",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "ricchiuti Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3038,
"slug": "ricchiuti",
"isLoading": false,
"link": "/bayareabites/tag/ricchiuti"
},
"bayareabites_1791": {
"type": "terms",
"id": "bayareabites_1791",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1791",
"found": true
},
"relationships": {},
"featImg": null,
"name": "socola chocolatier",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "socola chocolatier Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1404,
"slug": "socola-chocolatier",
"isLoading": false,
"link": "/bayareabites/tag/socola-chocolatier"
},
"bayareabites_3369": {
"type": "terms",
"id": "bayareabites_3369",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3369",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tcho chocolate",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tcho chocolate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2267,
"slug": "tcho-chocolate",
"isLoading": false,
"link": "/bayareabites/tag/tcho-chocolate"
},
"bayareabites_362": {
"type": "terms",
"id": "bayareabites_362",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "362",
"found": true
},
"relationships": {},
"featImg": null,
"name": "truffles",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "truffles Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 327,
"slug": "truffles",
"isLoading": false,
"link": "/bayareabites/tag/truffles"
},
"bayareabites_8589": {
"type": "terms",
"id": "bayareabites_8589",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8589",
"found": true
},
"relationships": {},
"featImg": null,
"name": "xocolate bar",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "xocolate bar Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3042,
"slug": "xocolate-bar",
"isLoading": false,
"link": "/bayareabites/tag/xocolate-bar"
},
"bayareabites_1807": {
"type": "terms",
"id": "bayareabites_1807",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1807",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurants, bars, cafes, pop-ups",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurants, bars, cafes, pop-ups Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 56,
"slug": "restaurants-and-bars",
"isLoading": false,
"link": "/bayareabites/category/restaurants-and-bars"
},
"bayareabites_710": {
"type": "terms",
"id": "bayareabites_710",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "710",
"found": true
},
"relationships": {},
"featImg": null,
"name": "appetizers",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "appetizers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 675,
"slug": "appetizers",
"isLoading": false,
"link": "/bayareabites/tag/appetizers"
},
"bayareabites_8584": {
"type": "terms",
"id": "bayareabites_8584",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8584",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Brussels Sprout chips",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Brussels Sprout chips Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3037,
"slug": "brussels-sprout-chips",
"isLoading": false,
"link": "/bayareabites/tag/brussels-sprout-chips"
},
"bayareabites_2898": {
"type": "terms",
"id": "bayareabites_2898",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2898",
"found": true
},
"relationships": {},
"featImg": null,
"name": "brussels sprouts",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "brussels sprouts Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2028,
"slug": "brussels-sprouts",
"isLoading": false,
"link": "/bayareabites/tag/brussels-sprouts"
},
"bayareabites_8583": {
"type": "terms",
"id": "bayareabites_8583",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8583",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Jennifer Puccio",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Jennifer Puccio Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3036,
"slug": "jennifer-puccio",
"isLoading": false,
"link": "/bayareabites/tag/jennifer-puccio"
},
"bayareabites_8582": {
"type": "terms",
"id": "bayareabites_8582",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8582",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Marlowe",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Marlowe Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3035,
"slug": "marlowe",
"isLoading": false,
"link": "/bayareabites/tag/marlowe"
},
"bayareabites_1686": {
"type": "terms",
"id": "bayareabites_1686",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1686",
"found": true
},
"relationships": {},
"featImg": null,
"name": "new years",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "new years Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1347,
"slug": "new-years",
"isLoading": false,
"link": "/bayareabites/tag/new-years"
},
"bayareabites_64": {
"type": "terms",
"id": "bayareabites_64",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "64",
"found": true
},
"relationships": {},
"featImg": null,
"name": "culinary education and classes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "culinary education and classes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 28,
"slug": "culinary-education",
"isLoading": false,
"link": "/bayareabites/category/culinary-education"
},
"bayareabites_8565": {
"type": "terms",
"id": "bayareabites_8565",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8565",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cookie decorating",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cookie decorating Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3018,
"slug": "cookie-decorating",
"isLoading": false,
"link": "/bayareabites/tag/cookie-decorating"
},
"bayareabites_581": {
"type": "terms",
"id": "bayareabites_581",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "581",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holiday gift ideas",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holiday gift ideas Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 546,
"slug": "holiday-gift-ideas",
"isLoading": false,
"link": "/bayareabites/tag/holiday-gift-ideas"
},
"bayareabites_3150": {
"type": "terms",
"id": "bayareabites_3150",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3150",
"found": true
},
"relationships": {},
"featImg": null,
"name": "miette",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "miette Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2170,
"slug": "miette",
"isLoading": false,
"link": "/bayareabites/tag/miette"
},
"bayareabites_2254": {
"type": "terms",
"id": "bayareabites_2254",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2254",
"found": true
},
"relationships": {},
"featImg": null,
"name": "books, magazines, newspapers",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "books, magazines, newspapers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 11,
"slug": "books-and-magazines",
"isLoading": false,
"link": "/bayareabites/category/books-and-magazines"
},
"bayareabites_588": {
"type": "terms",
"id": "bayareabites_588",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "588",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cookbooks",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cookbooks Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 76,
"slug": "cookbooks",
"isLoading": false,
"link": "/bayareabites/category/cookbooks"
},
"bayareabites_10": {
"type": "terms",
"id": "bayareabites_10",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10",
"found": true
},
"relationships": {},
"featImg": null,
"name": "reviews",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "reviews Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 24,
"slug": "reviews",
"isLoading": false,
"link": "/bayareabites/category/reviews"
},
"bayareabites_8568": {
"type": "terms",
"id": "bayareabites_8568",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8568",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chuck williams",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chuck williams Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3021,
"slug": "chuck-williams",
"isLoading": false,
"link": "/bayareabites/tag/chuck-williams"
},
"bayareabites_8567": {
"type": "terms",
"id": "bayareabites_8567",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8567",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pot roast",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pot roast Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3020,
"slug": "pot-roast",
"isLoading": false,
"link": "/bayareabites/tag/pot-roast"
},
"bayareabites_1393": {
"type": "terms",
"id": "bayareabites_1393",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1393",
"found": true
},
"relationships": {},
"featImg": null,
"name": "williams-sonoma",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "williams-sonoma Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1196,
"slug": "williams-sonoma",
"isLoading": false,
"link": "/bayareabites/tag/williams-sonoma"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
}
}
