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"disqusTitle": "Halloween Treats: Homemade Marshmallow Ghosts",
"title": "Halloween Treats: Homemade Marshmallow Ghosts",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>There’s nothing like biting into a real, homemade marshmallow that you’ve made yourself. It’s completely unlike the round white blobs you get at the grocery store. Light and airy as a cloud, these are easier to make than you might think – and they make a great rainy day project. All you need is a stand mixer and a candy thermometer. \u003c/p>\n\u003cp>I make mine with gelatin, although I’ve made other recipes using egg whites. It sounds kinda crazy, that you can whip up gelatin into a fluffy white mass, but it really does work. Just keep the faith and follow the directions, and you will be amazed by the results. \u003c/p>\n\u003cp>Make sure you prep your pan in advance, because once the mixture is ready, you need to spread it out quickly. The best way to do this is to use an offset spatula (or other thin metal spatula) that you’ve sprayed with a little cooking oil. Once the marshmallow sits for an hour or two to firm up, you can cut it into whatever shapes you like. I love the ghosts for Halloween, but you can do anything: stars, hearts, or if you want the least amount of scraps, squares.\u003c/p>\n\u003cp>When using a cutter or a knife, use a bit of the powdered sugar mixture to make sure it doesn’t get overly sticky, which makes it hard to cut.\u003c/p>\n\u003cp>If you do use a cutter and have a bunch of scraps, don’t throw them away! Just cut them into smaller odd-shaped pieces and pop them into your hot chocolate.\u003c/p>\n\u003cfigure id=\"attachment_113025\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-final-closeup.jpg\" alt=\"Homemade Marshmallow Ghosts\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113025\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade Marshmallow Ghosts \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Marshmallow Ghosts\u003c/h2>\n\u003cp>\u003cem>Makes about 2 dozen marshmallows (depending on how you cut them)\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>Canola oil spray\u003c/li>\n\u003cli>1/2 cup powdered sugar\u003c/li>\n\u003cli>1/3 cup cornstarch\u003c/li>\n\u003cli>1/2 cup cold water\u003c/li>\n\u003cli>2 envelopes unflavored powdered gelatin (1½ tbsp)\u003c/li>\n\u003cli>1/8 tsp fine sea salt\u003c/li>\n\u003cli>1/8 tsp cream of tartar\u003c/li>\n\u003cli>1 1/3 cups granulated sugar\u003c/li>\n\u003cli>2 tbsp light corn syrup\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>2 tablespoons chocolate chips (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Lightly spray a 9-inch square or a 9-by-13-inch baking pan with the cooking spray (for thicker marshmallows use the smaller pan, for thinner use a larger pan). In a large bowl, sift together the powdered sugar and cornstarch. Using the sifter, dust the baking pan with about half of the mixture, making sure to cover the sides by tilting the pan to coat it evenly. Leave any excess in the bottom of the pan. Set the remaining powdered sugar mixture aside.\u003c/li>\n\u003cfigure id=\"attachment_113046\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-sift1.jpg\" alt=\"In a large bowl, sift together the powdered sugar and cornstarch. Using the sifter, dust the baking pan with about half of the mixture, making sure to cover the sides by tilting the pan to coat it evenly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113046\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large bowl, sift together the powdered sugar and cornstarch. Using the sifter, dust the baking pan with about half of the mixture, making sure to cover the sides by tilting the pan to coat it evenly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Pour 1/2 cup of cold water into the large bowl of a stand mixer. Sprinkle the powdered gelatin over the water, whisk to combine, then set aside to soften for 5 minutes. Add the salt and cream of tartar, fit the mixer with the whip attachment, and beat on medium-high speed until fluffy, about 3 minutes. Turn off the mixer while you boil the sugar syrup.\u003c/li>\n\u003cfigure id=\"attachment_113031\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-gelatin.jpg\" alt=\"Pour 1/2 cup of cold water into the large bowl of a stand mixer. Sprinkle the powdered gelatin over the water.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113031\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour 1/2 cup of cold water into the large bowl of a stand mixer. Sprinkle the powdered gelatin over the water. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113061\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-whisk-gelatin.jpg\" alt=\"Whisk to combine, then set aside to soften for 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113061\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Whisk to combine, then set aside to soften for 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113040\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-mixer.jpg\" alt=\"Add the salt and cream of tartar, fit the mixer with the whip attachment, and beat on medium-high speed until fluffy, about 3 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113040\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the salt and cream of tartar, fit the mixer with the whip attachment, and beat on medium-high speed until fluffy, about 3 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Meanwhile, in a saucepan, stir together ½ cup water, the granulated sugar, and the corn syrup. Bring to a boil over high heat, swirling the pan occasionally but not stirring, until the mixture reads 245°F on a candy thermometer (medium firm-ball stage), about 5 minutes.\u003c/li>\n\u003cfigure id=\"attachment_113051\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-sugar-water-stir.jpg\" alt=\"In a saucepan, stir together ½ cup water, the granulated sugar, and the corn syrup.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113051\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a saucepan, stir together ½ cup water, the granulated sugar, and the corn syrup.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-stovetop2.jpg\" alt=\"Bring to a boil over high heat, swirling the pan occasionally but not stirring, until the mixture reads 245°F on a candy thermometer. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113050\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bring to a boil over high heat, swirling the pan occasionally but not stirring, until the mixture reads 245°F on a candy thermometer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Turn the mixer on to medium-low speed and carefully pour the sugar syrup into the gelatin mixture in a steady stream, aiming it between the inside of the bowl and the whisk. Turn the mixer up to medium-high and whip the mixture until it lightens and thickens, about 5 minutes. Add the vanilla, then beat until the mixing bowl is cool to the touch on the bottom, about 7 minutes.\u003c/li>\n\u003cfigure id=\"attachment_113024\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-combine-ingredients.jpg\" alt=\"Turn the mixer on to medium-low speed and carefully pour the sugar syrup into the gelatin mixture in a steady stream, aiming it between the inside of the bowl and the whisk.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turn the mixer on to medium-low speed and carefully pour the sugar syrup into the gelatin mixture in a steady stream, aiming it between the inside of the bowl and the whisk. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113027\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-final-vanilla.jpg\" alt=\"Turn the mixer up to medium-high and whip the mixture until it lightens and thickens, about 5 minutes. Add the vanilla.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113027\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turn the mixer up to medium-high and whip the mixture until it lightens and thickens, about 5 minutes. Add the vanilla. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113034\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish.jpg\" alt=\"Beat until the mixing bowl is cool to the touch on the bottom, about 7 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113034\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beat until the mixing bowl is cool to the touch on the bottom, about 7 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Using a rubber spatula, quickly scrape the marshmallow mixture into the coated pan. Then, using a lightly oiled offset metal spatula, spread the mixture into an even layer. Let stand until a skin forms on the surface, about 1 hour, then dust with some of the reserved powdered sugar mixture. Let sit in a cool place until firm, about 2 hours or overnight.\u003c/li>\n\u003cfigure id=\"attachment_113035\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-marshmallow-pour.jpg\" alt=\"Using a rubber spatula, quickly scrape the marshmallow mixture into the coated pan.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113035\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a rubber spatula, quickly scrape the marshmallow mixture into the coated pan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113037\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-marshmallow-spread.jpg\" alt=\"Then, using a lightly oiled offset metal spatula, spread the mixture into an even layer.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113037\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Then, using a lightly oiled offset metal spatula, spread the mixture into an even layer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113036\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-marshmallow-set.jpg\" alt=\"Let stand until a skin forms on the surface, about 1 hour, then dust with some of the reserved powdered sugar mixture. Let sit in a cool place until firm, about 2 hours or overnight.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113036\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let stand until a skin forms on the surface, about 1 hour, then dust with some of the reserved powdered sugar mixture. Let sit in a cool place until firm, about 2 hours or overnight. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To cut, dust a sheet pan with some of the remaining sugar mixture. Invert the marshmallow onto the sheet pan. Cut with a small ghost-shaped cookie cutter (or another shape; or you can just cut into squares with a large knife). Toss the cut marshmallows in the bowl with the remaining powdered sugar mixture to coat. (If using the cutter, cut the leftover scraps into smaller pieces for hot chocolate and toss with the powdered sugar mixture to coat.) Cover tightly and store at room temperature for up to 1 week.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"113054,113055,113056,113057\"]\u003c/p>\n\u003cfigure id=\"attachment_113042\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-mold.jpg\" alt=\"Cut with a smaCut with a small ghost-shaped cookie cutter.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113042\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut with a small ghost-shaped cookie cutter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>If you like, after cutting out the ghosts, pipe chocolate eyes and a mouth onto them. Simply melt the chocolate chips in a bowl in the microwave at 30-second bursts, stirring each time, until smooth and melted. Use a toothpick to draw spooky eyes and a scary mouth onto the marshmallow ghosts.\u003c/li>\n\u003cfigure id=\"attachment_113043\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-paint-eyes.jpg\" alt=\"Melt the chocolate chips in a bowl in the microwave at 30-second bursts, stirring each time, until smooth and melted. Use a toothpick to draw spooky eyes and a scary mouth onto the marshmallow ghosts.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113043\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Melt the chocolate chips in a bowl in the microwave at 30-second bursts, stirring each time, until smooth and melted. Use a toothpick to draw spooky eyes and a scary mouth onto the marshmallow ghosts. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113029\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-final1.jpg\" alt=\"Homemade Marshmallow Ghosts\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113029\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade Marshmallow Ghosts \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "Light and fluffy homemade marshmallows are a treat, and cutting them into ghosts makes them perfect for Halloween gatherings.",
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"description": "Light and fluffy homemade marshmallows are a treat, and cutting them into ghosts makes them perfect for Halloween gatherings.",
"title": "Halloween Treats: Homemade Marshmallow Ghosts | KQED",
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"headline": "Halloween Treats: Homemade Marshmallow Ghosts",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>There’s nothing like biting into a real, homemade marshmallow that you’ve made yourself. It’s completely unlike the round white blobs you get at the grocery store. Light and airy as a cloud, these are easier to make than you might think – and they make a great rainy day project. All you need is a stand mixer and a candy thermometer. \u003c/p>\n\u003cp>I make mine with gelatin, although I’ve made other recipes using egg whites. It sounds kinda crazy, that you can whip up gelatin into a fluffy white mass, but it really does work. Just keep the faith and follow the directions, and you will be amazed by the results. \u003c/p>\n\u003cp>Make sure you prep your pan in advance, because once the mixture is ready, you need to spread it out quickly. The best way to do this is to use an offset spatula (or other thin metal spatula) that you’ve sprayed with a little cooking oil. Once the marshmallow sits for an hour or two to firm up, you can cut it into whatever shapes you like. I love the ghosts for Halloween, but you can do anything: stars, hearts, or if you want the least amount of scraps, squares.\u003c/p>\n\u003cp>When using a cutter or a knife, use a bit of the powdered sugar mixture to make sure it doesn’t get overly sticky, which makes it hard to cut.\u003c/p>\n\u003cp>If you do use a cutter and have a bunch of scraps, don’t throw them away! Just cut them into smaller odd-shaped pieces and pop them into your hot chocolate.\u003c/p>\n\u003cfigure id=\"attachment_113025\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-final-closeup.jpg\" alt=\"Homemade Marshmallow Ghosts\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113025\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade Marshmallow Ghosts \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Marshmallow Ghosts\u003c/h2>\n\u003cp>\u003cem>Makes about 2 dozen marshmallows (depending on how you cut them)\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>Canola oil spray\u003c/li>\n\u003cli>1/2 cup powdered sugar\u003c/li>\n\u003cli>1/3 cup cornstarch\u003c/li>\n\u003cli>1/2 cup cold water\u003c/li>\n\u003cli>2 envelopes unflavored powdered gelatin (1½ tbsp)\u003c/li>\n\u003cli>1/8 tsp fine sea salt\u003c/li>\n\u003cli>1/8 tsp cream of tartar\u003c/li>\n\u003cli>1 1/3 cups granulated sugar\u003c/li>\n\u003cli>2 tbsp light corn syrup\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>2 tablespoons chocolate chips (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Lightly spray a 9-inch square or a 9-by-13-inch baking pan with the cooking spray (for thicker marshmallows use the smaller pan, for thinner use a larger pan). In a large bowl, sift together the powdered sugar and cornstarch. Using the sifter, dust the baking pan with about half of the mixture, making sure to cover the sides by tilting the pan to coat it evenly. Leave any excess in the bottom of the pan. Set the remaining powdered sugar mixture aside.\u003c/li>\n\u003cfigure id=\"attachment_113046\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-sift1.jpg\" alt=\"In a large bowl, sift together the powdered sugar and cornstarch. Using the sifter, dust the baking pan with about half of the mixture, making sure to cover the sides by tilting the pan to coat it evenly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113046\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large bowl, sift together the powdered sugar and cornstarch. Using the sifter, dust the baking pan with about half of the mixture, making sure to cover the sides by tilting the pan to coat it evenly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Pour 1/2 cup of cold water into the large bowl of a stand mixer. Sprinkle the powdered gelatin over the water, whisk to combine, then set aside to soften for 5 minutes. Add the salt and cream of tartar, fit the mixer with the whip attachment, and beat on medium-high speed until fluffy, about 3 minutes. Turn off the mixer while you boil the sugar syrup.\u003c/li>\n\u003cfigure id=\"attachment_113031\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-gelatin.jpg\" alt=\"Pour 1/2 cup of cold water into the large bowl of a stand mixer. Sprinkle the powdered gelatin over the water.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113031\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour 1/2 cup of cold water into the large bowl of a stand mixer. Sprinkle the powdered gelatin over the water. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113061\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-whisk-gelatin.jpg\" alt=\"Whisk to combine, then set aside to soften for 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113061\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Whisk to combine, then set aside to soften for 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113040\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-mixer.jpg\" alt=\"Add the salt and cream of tartar, fit the mixer with the whip attachment, and beat on medium-high speed until fluffy, about 3 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113040\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the salt and cream of tartar, fit the mixer with the whip attachment, and beat on medium-high speed until fluffy, about 3 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Meanwhile, in a saucepan, stir together ½ cup water, the granulated sugar, and the corn syrup. Bring to a boil over high heat, swirling the pan occasionally but not stirring, until the mixture reads 245°F on a candy thermometer (medium firm-ball stage), about 5 minutes.\u003c/li>\n\u003cfigure id=\"attachment_113051\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-sugar-water-stir.jpg\" alt=\"In a saucepan, stir together ½ cup water, the granulated sugar, and the corn syrup.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113051\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a saucepan, stir together ½ cup water, the granulated sugar, and the corn syrup.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-stovetop2.jpg\" alt=\"Bring to a boil over high heat, swirling the pan occasionally but not stirring, until the mixture reads 245°F on a candy thermometer. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113050\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bring to a boil over high heat, swirling the pan occasionally but not stirring, until the mixture reads 245°F on a candy thermometer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Turn the mixer on to medium-low speed and carefully pour the sugar syrup into the gelatin mixture in a steady stream, aiming it between the inside of the bowl and the whisk. Turn the mixer up to medium-high and whip the mixture until it lightens and thickens, about 5 minutes. Add the vanilla, then beat until the mixing bowl is cool to the touch on the bottom, about 7 minutes.\u003c/li>\n\u003cfigure id=\"attachment_113024\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-combine-ingredients.jpg\" alt=\"Turn the mixer on to medium-low speed and carefully pour the sugar syrup into the gelatin mixture in a steady stream, aiming it between the inside of the bowl and the whisk.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turn the mixer on to medium-low speed and carefully pour the sugar syrup into the gelatin mixture in a steady stream, aiming it between the inside of the bowl and the whisk. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113027\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-final-vanilla.jpg\" alt=\"Turn the mixer up to medium-high and whip the mixture until it lightens and thickens, about 5 minutes. Add the vanilla.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113027\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turn the mixer up to medium-high and whip the mixture until it lightens and thickens, about 5 minutes. Add the vanilla. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113034\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish.jpg\" alt=\"Beat until the mixing bowl is cool to the touch on the bottom, about 7 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113034\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beat until the mixing bowl is cool to the touch on the bottom, about 7 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Using a rubber spatula, quickly scrape the marshmallow mixture into the coated pan. Then, using a lightly oiled offset metal spatula, spread the mixture into an even layer. Let stand until a skin forms on the surface, about 1 hour, then dust with some of the reserved powdered sugar mixture. Let sit in a cool place until firm, about 2 hours or overnight.\u003c/li>\n\u003cfigure id=\"attachment_113035\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-marshmallow-pour.jpg\" alt=\"Using a rubber spatula, quickly scrape the marshmallow mixture into the coated pan.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113035\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a rubber spatula, quickly scrape the marshmallow mixture into the coated pan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113037\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-marshmallow-spread.jpg\" alt=\"Then, using a lightly oiled offset metal spatula, spread the mixture into an even layer.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113037\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Then, using a lightly oiled offset metal spatula, spread the mixture into an even layer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113036\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-marshmallow-set.jpg\" alt=\"Let stand until a skin forms on the surface, about 1 hour, then dust with some of the reserved powdered sugar mixture. Let sit in a cool place until firm, about 2 hours or overnight.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113036\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let stand until a skin forms on the surface, about 1 hour, then dust with some of the reserved powdered sugar mixture. Let sit in a cool place until firm, about 2 hours or overnight. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To cut, dust a sheet pan with some of the remaining sugar mixture. Invert the marshmallow onto the sheet pan. Cut with a small ghost-shaped cookie cutter (or another shape; or you can just cut into squares with a large knife). Toss the cut marshmallows in the bowl with the remaining powdered sugar mixture to coat. (If using the cutter, cut the leftover scraps into smaller pieces for hot chocolate and toss with the powdered sugar mixture to coat.) Cover tightly and store at room temperature for up to 1 week.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_113042\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-mold.jpg\" alt=\"Cut with a smaCut with a small ghost-shaped cookie cutter.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113042\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut with a small ghost-shaped cookie cutter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>If you like, after cutting out the ghosts, pipe chocolate eyes and a mouth onto them. Simply melt the chocolate chips in a bowl in the microwave at 30-second bursts, stirring each time, until smooth and melted. Use a toothpick to draw spooky eyes and a scary mouth onto the marshmallow ghosts.\u003c/li>\n\u003cfigure id=\"attachment_113043\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-paint-eyes.jpg\" alt=\"Melt the chocolate chips in a bowl in the microwave at 30-second bursts, stirring each time, until smooth and melted. Use a toothpick to draw spooky eyes and a scary mouth onto the marshmallow ghosts.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113043\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Melt the chocolate chips in a bowl in the microwave at 30-second bursts, stirring each time, until smooth and melted. Use a toothpick to draw spooky eyes and a scary mouth onto the marshmallow ghosts. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113029\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-final1.jpg\" alt=\"Homemade Marshmallow Ghosts\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113029\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade Marshmallow Ghosts \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Halloween Treats: Chewy Chocolate Scaredy Cat Brownie Cookies",
"title": "Halloween Treats: Chewy Chocolate Scaredy Cat Brownie Cookies",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Chewy fudgy brownie bites, cut into the shapes of Halloween delights, are the perfect treats for any Halloween get-together. This recipe makes a big sheet of thin chocolate brownies that are sturdy enough to cut into shapes. You can use any shaped cookie cutter you like, but we loved the cute cats, and bats or sugar-dusted ghosts make great cut-outs too. Just be sure you use a cutter that doesn’t have too many thin parts to it, or the brownie might break. This brownie-cookie does best when cut into fatter shapes (which we learned when cutting out the cats!).\u003c/p>\n\u003cp>And it doesn’t end there, you can easily turn these into ice cream sandwiches. Cut out your favorite shapes and freeze them in a single layer on a baking sheet. Spread softened ice cream into a 3/4-inch thick layer in a baking pan. Freeze until hard, then use the same cutter as you used for the brownies to cut the ice cream into shapes. Sandwich the ice cream with the brownie cutouts and freeze again until firm. YUM!\u003c/p>\n\u003cp>Whatever you do, don’t toss the brownie scraps. Just chop them up into smaller pieces and put them in a zippered plastic bag, then freeze them. They are perfect for making brownie sundaes with a scoop of ice cream, some chocolate sauce, and a dollop of whipped cream!\u003c/p>\n\u003cfigure id=\"attachment_112894\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112894\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-final.jpg\" alt=\"Chewy Chocolate Cut-Out Brownie Cookies\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chewy Chocolate Cut-Out Brownie Cookies\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Chewy Chocolate Cut-Out Brownie Cookies\u003c/h2>\n\u003cp>\u003cem>Makes about 2 dozen (But depends on the size and shape of the cutter\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3/4 cup unsalted butter\u003c/li>\n\u003cli>8 oz. bittersweet chocolate, finely chopped\u003c/li>\n\u003cli>3/4 cup granulated sugar\u003c/li>\n\u003cli>3/4 cup firmly packed light brown sugar\u003c/li>\n\u003cli>4 large eggs\u003c/li>\n\u003cli>2 teaspoons vanilla extract\u003c/li>\n\u003cli>1/2 teaspoon fine sea salt\u003c/li>\n\u003cli>1 1/2 cups all-purpose flour\u003c/li>\n\u003cli>1/4 cup Dutch-process cocoa powder\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 350°F. Butter or spray and line a 12- x 17-inch rimmed baking sheet with parchment so that 2 edges come up the long sides.\u003c/li>\n\u003cli>In a medium saucepan over low heat, melt the butter and bittersweet chocolate, stirring, until smooth. Remove from the heat and stir in the sugars with a whisk. Add the eggs one at a time, whisking well after each addition. Whisk in the vanilla and salt.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_112954\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112954\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-stir-chocolate.jpg\" alt=\"In a medium saucepan over low heat, melt the butter and bittersweet chocolate, stirring, until smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a medium saucepan over low heat, melt the butter and bittersweet chocolate, stirring, until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112938\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112938\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-add-sugar1.jpg\" alt=\"Remove from the heat and stir in the sugars with a whisk.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove from the heat and stir in the sugars with a whisk. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112941\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112941\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-batter-eggs.jpg\" alt=\"Add the eggs one at a time, whisking well after each addition.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the eggs one at a time, whisking well after each addition. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Sift the flour and cocoa over the chocolate mixture and, using a rubber spatula, stir in until blended. Spread the mixture into the prepared pan.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_112951\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112951\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-sift-flour.jpg\" alt=\"Sift the flour and cocoa over the chocolate mixture\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sift the flour and cocoa over the chocolate mixture \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112943\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112943\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-batter-mixed1.jpg\" alt=\"Using a rubber spatula, stir in the flour and cocoa until blended.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a rubber spatula, stir in the flour and cocoa until blended. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112953\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112953\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-smooth-batter.jpg\" alt=\"Spread the mixture into the prepared pan.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread the mixture into the prepared pan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bake until a toothpick inserted into the center comes out clean, about 10 to 12 minutes. Transfer to a wire rack to cool. When cool, slide the brownie onto a work surface. Using your favorite shaped cookie cutter (see note above), cut out as many brownie cookies as possible.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_112957\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112957\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-toothpick.jpg\" alt=\"Bake until a toothpick inserted into the center comes out clean, about 10 to 12 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until a toothpick inserted into the center comes out clean, about 10 to 12 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112952\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112952\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-slide-out-tray.jpg\" alt=\"When cool, slide the brownie onto a work surface.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When cool, slide the brownie onto a work surface. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112950\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112950\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-mold.jpg\" alt=\"Using your favorite shaped cookie cutter, cut out as many brownie cookies as possible.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using your favorite shaped cookie cutter, cut out as many brownie cookies as possible. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112962\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112962\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-final-new.jpg\" alt=\"Chewy Chocolate Cut-Out Brownie Cookies - Scaredy Cats and Sugar-Dusted Ghosts\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chewy Chocolate Cut-Out Brownie Cookies - Scaredy Cats and Sugar-Dusted Ghosts \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Chocolate brownie scaredy cats, flying bats, or sugar-dusted ghosts...however you cut them, these super-chocolatey brownie cut-outs will make your guests scream (with delight)!",
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"description": "Chocolate brownie scaredy cats, flying bats, or sugar-dusted ghosts...however you cut them, these super-chocolatey brownie cut-outs will make your guests scream (with delight)!",
"title": "Halloween Treats: Chewy Chocolate Scaredy Cat Brownie Cookies | KQED",
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"headline": "Halloween Treats: Chewy Chocolate Scaredy Cat Brownie Cookies",
"datePublished": "2016-10-26T09:34:41-07:00",
"dateModified": "2019-10-08T14:49:05-07:00",
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"slug": "halloween-treats-chewy-chocolate-scaredy-cat-brownie-cookies",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Chewy fudgy brownie bites, cut into the shapes of Halloween delights, are the perfect treats for any Halloween get-together. This recipe makes a big sheet of thin chocolate brownies that are sturdy enough to cut into shapes. You can use any shaped cookie cutter you like, but we loved the cute cats, and bats or sugar-dusted ghosts make great cut-outs too. Just be sure you use a cutter that doesn’t have too many thin parts to it, or the brownie might break. This brownie-cookie does best when cut into fatter shapes (which we learned when cutting out the cats!).\u003c/p>\n\u003cp>And it doesn’t end there, you can easily turn these into ice cream sandwiches. Cut out your favorite shapes and freeze them in a single layer on a baking sheet. Spread softened ice cream into a 3/4-inch thick layer in a baking pan. Freeze until hard, then use the same cutter as you used for the brownies to cut the ice cream into shapes. Sandwich the ice cream with the brownie cutouts and freeze again until firm. YUM!\u003c/p>\n\u003cp>Whatever you do, don’t toss the brownie scraps. Just chop them up into smaller pieces and put them in a zippered plastic bag, then freeze them. They are perfect for making brownie sundaes with a scoop of ice cream, some chocolate sauce, and a dollop of whipped cream!\u003c/p>\n\u003cfigure id=\"attachment_112894\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112894\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-final.jpg\" alt=\"Chewy Chocolate Cut-Out Brownie Cookies\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chewy Chocolate Cut-Out Brownie Cookies\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Chewy Chocolate Cut-Out Brownie Cookies\u003c/h2>\n\u003cp>\u003cem>Makes about 2 dozen (But depends on the size and shape of the cutter\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3/4 cup unsalted butter\u003c/li>\n\u003cli>8 oz. bittersweet chocolate, finely chopped\u003c/li>\n\u003cli>3/4 cup granulated sugar\u003c/li>\n\u003cli>3/4 cup firmly packed light brown sugar\u003c/li>\n\u003cli>4 large eggs\u003c/li>\n\u003cli>2 teaspoons vanilla extract\u003c/li>\n\u003cli>1/2 teaspoon fine sea salt\u003c/li>\n\u003cli>1 1/2 cups all-purpose flour\u003c/li>\n\u003cli>1/4 cup Dutch-process cocoa powder\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 350°F. Butter or spray and line a 12- x 17-inch rimmed baking sheet with parchment so that 2 edges come up the long sides.\u003c/li>\n\u003cli>In a medium saucepan over low heat, melt the butter and bittersweet chocolate, stirring, until smooth. Remove from the heat and stir in the sugars with a whisk. Add the eggs one at a time, whisking well after each addition. Whisk in the vanilla and salt.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_112954\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112954\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-stir-chocolate.jpg\" alt=\"In a medium saucepan over low heat, melt the butter and bittersweet chocolate, stirring, until smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a medium saucepan over low heat, melt the butter and bittersweet chocolate, stirring, until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112938\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112938\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-add-sugar1.jpg\" alt=\"Remove from the heat and stir in the sugars with a whisk.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove from the heat and stir in the sugars with a whisk. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112941\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112941\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-batter-eggs.jpg\" alt=\"Add the eggs one at a time, whisking well after each addition.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the eggs one at a time, whisking well after each addition. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Sift the flour and cocoa over the chocolate mixture and, using a rubber spatula, stir in until blended. Spread the mixture into the prepared pan.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_112951\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112951\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-sift-flour.jpg\" alt=\"Sift the flour and cocoa over the chocolate mixture\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sift the flour and cocoa over the chocolate mixture \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112943\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112943\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-batter-mixed1.jpg\" alt=\"Using a rubber spatula, stir in the flour and cocoa until blended.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a rubber spatula, stir in the flour and cocoa until blended. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112953\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112953\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-smooth-batter.jpg\" alt=\"Spread the mixture into the prepared pan.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread the mixture into the prepared pan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bake until a toothpick inserted into the center comes out clean, about 10 to 12 minutes. Transfer to a wire rack to cool. When cool, slide the brownie onto a work surface. Using your favorite shaped cookie cutter (see note above), cut out as many brownie cookies as possible.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_112957\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112957\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-toothpick.jpg\" alt=\"Bake until a toothpick inserted into the center comes out clean, about 10 to 12 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until a toothpick inserted into the center comes out clean, about 10 to 12 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112952\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112952\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-slide-out-tray.jpg\" alt=\"When cool, slide the brownie onto a work surface.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When cool, slide the brownie onto a work surface. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112950\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112950\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-mold.jpg\" alt=\"Using your favorite shaped cookie cutter, cut out as many brownie cookies as possible.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using your favorite shaped cookie cutter, cut out as many brownie cookies as possible. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112962\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112962\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-final-new.jpg\" alt=\"Chewy Chocolate Cut-Out Brownie Cookies - Scaredy Cats and Sugar-Dusted Ghosts\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chewy Chocolate Cut-Out Brownie Cookies - Scaredy Cats and Sugar-Dusted Ghosts \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Halloween Treats: Candy-Dipped Marshmallow Pumpkin Pops",
"title": "Halloween Treats: Candy-Dipped Marshmallow Pumpkin Pops",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Everything really is better on a stick, and these amped up, sugar-rific pumpkin pops are no exception. They are just so adorable! So if you love a good sugar high, or just want to make your kids (or friends’ kids) really really happy (and watch them zoom around the house), then you need to get on this.\u003c/p>\n\u003cp>This kitchen project takes a little bit of prep. You’ll need to seek out some white lollipop sticks, green sour candy bites, and candy melts. I find candy melts kinda gross, but they do the trick really easily, and if you do it right, there is only a thin coating.\u003c/p>\n\u003cp>Instead of candy melts, you can \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/10/19/halloween-white-chocolate-dipped-strawberry-ghosts/\" target=\"_blank\" rel=\"noopener\">use white chocolate\u003c/a>, but just be super careful not to overheat it when you melt it or it will seize up. I find the best way to melt white chocolate is in a bowl set over gently simmering water rather than in the microwave.\u003c/p>\n\u003cp>Also, you’ll want to color the white chocolate orange, so you will have to locate some oil-based or powdered food coloring. You can find it online fairly easily, but it’s not the same as the stuff you buy in the store. Liquid or gel food coloring (which is the stuff you find in the store) is alcohol-based, and will seize up your chocolate if you try to use it.\u003c/p>\n\u003cp>For this project, I used orange candy melts and amped up the color with oil-based orange food/candy coloring. You can decorate the pumpkins any way you like, but I found drawing faces in dark chocolate with a toothpick worked really well.\u003c/p>\n\u003cfigure id=\"attachment_112846\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112846\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-paint-group.jpg\" alt=\"Candy-Dipped Marshmallow Pumpkins\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Candy-Dipped Marshmallow Pumpkins \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Candy-Dipped Marshmallow Pumpkins\u003c/h2>\n\u003cp>\u003cem>Makes 25 to 30 pumpkin pops\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Parchment or waxed paper\u003c/li>\n\u003cli>25 to 30 lollipop sticks\u003c/li>\n\u003cli>25 to 30 large, store-bought marshmallows\u003c/li>\n\u003cli>12 to 15 green sour candy bites (I used Green Apple Sour Punch Bites), halved crosswise\u003c/li>\n\u003cli>12 oz bag orange candy melts, or 12 oz white chocolate candy melts plus orange oil-based candy coloring\u003c/li>\n\u003cli>About 2 tbsp semisweet chocolate chips or chopped chocolate\u003c/li>\n\u003cli>Toothpicks\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Line a large baking sheet with parchment or wax paper. Put a lollipop stick into each marshmallow from the top down so it goes nearly to the end but doesn’t pierce all the way through.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_112843\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112843\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-marshmallows.jpg\" alt=\"Put a lollipop stick into each marshmallow from the top down so it goes nearly to the end but doesn’t pierce all the way through.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Put a lollipop stick into each marshmallow from the top down so it goes nearly to the end but doesn’t pierce all the way through. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a heatproof bowl, melt the candy melts in the microwave at 30 second intervals, stirring each time, until melted and smooth. Add more orange candy coloring for a more vibrant color. (See notes above if using white chocolate.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_112848\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112848\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-paint-orange.jpg\" alt=\"In a heatproof bowl, melt the candy melts in the microwave at 30 second intervals, stirring each time, until melted and smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a heatproof bowl, melt the candy melts in the microwave at 30 second intervals, stirring each time, until melted and smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112837\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112837\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-green-orange.jpg\" alt=\"Add more orange candy coloring for a more vibrant color.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add more orange candy coloring for a more vibrant color. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Dip the marshmallows into the melted mixture, coating them evenly all over (I used a small rubber spatula to help spread the coating over the marshmallow then rolled the marshmallow on the edge of the bowl to remove some of the excess melted goo and to coat the marshmallow thinly and evenly). Set aside on the prepared baking sheet. Place a “stem” on top of each pumpkin (if you use the ones I used, they are hollow in the middle). Let sit until firm, about 30 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_112842\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112842\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip.jpg\" alt=\"Dip the marshmallows into the melted mixture, coating them evenly all over.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dip the marshmallows into the melted mixture, coating them evenly all over. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112835\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112835\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-dip.jpg\" alt=\"Use a small rubber spatula to help spread the coating over the marshmallow then roll the marshmallow on the edge of the bowl to remove some of the excess melted goo and to coat the marshmallow thinly and evenly.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Use a small rubber spatula to help spread the coating over the marshmallow then roll the marshmallow on the edge of the bowl to remove some of the excess melted goo and to coat the marshmallow thinly and evenly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112850\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112850\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-ready.jpg\" alt=\" Place a “stem” on top of each pumpkin.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place a “stem” on top of each pumpkin. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Melt the chocolate chips in a bowl in the microwave at 30 second intervals, stirring each time, until melted and smooth. Using a toothpick, draw spooky eyes and a scary mouth onto the marshmallow pumpkins. Let set until firm. Alternatively, put a blob of chocolate on the pumpkins and add candy eyeballs.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_112849\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112849\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-paint.jpg\" alt=\"Using a toothpick, draw spooky eyes and a scary mouth onto the marshmallow pumpkins.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a toothpick, draw spooky eyes and a scary mouth onto the marshmallow pumpkins. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112852\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg class=\"size-full wp-image-112852\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops1500.jpg\" alt=\"Alternatively, put a blob of chocolate on the pumpkins and add candy eyeballs.\" width=\"1500\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-520x347.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Alternatively, put a blob of chocolate on the pumpkins and add candy eyeballs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Kids will go crazy for these candy-coated marshmallow pumpkin pops, a perfect treat for Halloween!",
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"description": "Kids will go crazy for these candy-coated marshmallow pumpkin pops, a perfect treat for Halloween!",
"title": "Halloween Treats: Candy-Dipped Marshmallow Pumpkin Pops | KQED",
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"headline": "Halloween Treats: Candy-Dipped Marshmallow Pumpkin Pops",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Everything really is better on a stick, and these amped up, sugar-rific pumpkin pops are no exception. They are just so adorable! So if you love a good sugar high, or just want to make your kids (or friends’ kids) really really happy (and watch them zoom around the house), then you need to get on this.\u003c/p>\n\u003cp>This kitchen project takes a little bit of prep. You’ll need to seek out some white lollipop sticks, green sour candy bites, and candy melts. I find candy melts kinda gross, but they do the trick really easily, and if you do it right, there is only a thin coating.\u003c/p>\n\u003cp>Instead of candy melts, you can \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/10/19/halloween-white-chocolate-dipped-strawberry-ghosts/\" target=\"_blank\" rel=\"noopener\">use white chocolate\u003c/a>, but just be super careful not to overheat it when you melt it or it will seize up. I find the best way to melt white chocolate is in a bowl set over gently simmering water rather than in the microwave.\u003c/p>\n\u003cp>Also, you’ll want to color the white chocolate orange, so you will have to locate some oil-based or powdered food coloring. You can find it online fairly easily, but it’s not the same as the stuff you buy in the store. Liquid or gel food coloring (which is the stuff you find in the store) is alcohol-based, and will seize up your chocolate if you try to use it.\u003c/p>\n\u003cp>For this project, I used orange candy melts and amped up the color with oil-based orange food/candy coloring. You can decorate the pumpkins any way you like, but I found drawing faces in dark chocolate with a toothpick worked really well.\u003c/p>\n\u003cfigure id=\"attachment_112846\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112846\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-paint-group.jpg\" alt=\"Candy-Dipped Marshmallow Pumpkins\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Candy-Dipped Marshmallow Pumpkins \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Candy-Dipped Marshmallow Pumpkins\u003c/h2>\n\u003cp>\u003cem>Makes 25 to 30 pumpkin pops\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Parchment or waxed paper\u003c/li>\n\u003cli>25 to 30 lollipop sticks\u003c/li>\n\u003cli>25 to 30 large, store-bought marshmallows\u003c/li>\n\u003cli>12 to 15 green sour candy bites (I used Green Apple Sour Punch Bites), halved crosswise\u003c/li>\n\u003cli>12 oz bag orange candy melts, or 12 oz white chocolate candy melts plus orange oil-based candy coloring\u003c/li>\n\u003cli>About 2 tbsp semisweet chocolate chips or chopped chocolate\u003c/li>\n\u003cli>Toothpicks\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Line a large baking sheet with parchment or wax paper. Put a lollipop stick into each marshmallow from the top down so it goes nearly to the end but doesn’t pierce all the way through.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_112843\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112843\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-marshmallows.jpg\" alt=\"Put a lollipop stick into each marshmallow from the top down so it goes nearly to the end but doesn’t pierce all the way through.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Put a lollipop stick into each marshmallow from the top down so it goes nearly to the end but doesn’t pierce all the way through. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a heatproof bowl, melt the candy melts in the microwave at 30 second intervals, stirring each time, until melted and smooth. Add more orange candy coloring for a more vibrant color. (See notes above if using white chocolate.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_112848\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112848\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-paint-orange.jpg\" alt=\"In a heatproof bowl, melt the candy melts in the microwave at 30 second intervals, stirring each time, until melted and smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a heatproof bowl, melt the candy melts in the microwave at 30 second intervals, stirring each time, until melted and smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112837\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112837\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-green-orange.jpg\" alt=\"Add more orange candy coloring for a more vibrant color.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add more orange candy coloring for a more vibrant color. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Dip the marshmallows into the melted mixture, coating them evenly all over (I used a small rubber spatula to help spread the coating over the marshmallow then rolled the marshmallow on the edge of the bowl to remove some of the excess melted goo and to coat the marshmallow thinly and evenly). Set aside on the prepared baking sheet. Place a “stem” on top of each pumpkin (if you use the ones I used, they are hollow in the middle). Let sit until firm, about 30 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_112842\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112842\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip.jpg\" alt=\"Dip the marshmallows into the melted mixture, coating them evenly all over.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dip the marshmallows into the melted mixture, coating them evenly all over. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112835\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112835\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-dip.jpg\" alt=\"Use a small rubber spatula to help spread the coating over the marshmallow then roll the marshmallow on the edge of the bowl to remove some of the excess melted goo and to coat the marshmallow thinly and evenly.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Use a small rubber spatula to help spread the coating over the marshmallow then roll the marshmallow on the edge of the bowl to remove some of the excess melted goo and to coat the marshmallow thinly and evenly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112850\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112850\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-ready.jpg\" alt=\" Place a “stem” on top of each pumpkin.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place a “stem” on top of each pumpkin. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Melt the chocolate chips in a bowl in the microwave at 30 second intervals, stirring each time, until melted and smooth. Using a toothpick, draw spooky eyes and a scary mouth onto the marshmallow pumpkins. Let set until firm. Alternatively, put a blob of chocolate on the pumpkins and add candy eyeballs.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_112849\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112849\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-paint.jpg\" alt=\"Using a toothpick, draw spooky eyes and a scary mouth onto the marshmallow pumpkins.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a toothpick, draw spooky eyes and a scary mouth onto the marshmallow pumpkins. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112852\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg class=\"size-full wp-image-112852\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops1500.jpg\" alt=\"Alternatively, put a blob of chocolate on the pumpkins and add candy eyeballs.\" width=\"1500\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-520x347.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Alternatively, put a blob of chocolate on the pumpkins and add candy eyeballs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Halloween Treats (adults only): Eyeball Jell-O Shots",
"title": "Halloween Treats (adults only): Eyeball Jell-O Shots",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Want to simultaneously impress and completely disgust your guests at your next Halloween bash? I’m pretty certain these eyeballs will do the trick. They honestly do take a bit of work and planning, but the end result is so spectacular that it’s worth it! I mean, Jell-O shots are always fun at a late-night gathering, but these just take it to the next level. The texture is, well, let’s just say alarmingly realistic for what you are about to pop into your mouth.\u003c/p>\n\u003cp>To make these, you’ll need to purchase a \u003ca href=\"https://www.amazon.com/Freshware-SM-100RD-15-Cavity-Silicone-Chocolate/dp/B004GJ9ARU/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1476114095&sr=1-1\" target=\"_blank\" rel=\"noopener\">15-cavity mini half sphere mold\u003c/a>. I’d also recommend getting the 1-ounce plastic cups made specifically for Jell-O shots, as these are the perfect size for the eyeballs.\u003c/p>\n\u003cp>The first step is to mold the eyeball whites (made white by using plain gelatin and sweetened condensed milk, mixed with a bunch of vodka of course) and let them set, and then to do the same with the cups. Once those are set, you can just pop the eyeballs out of the mold and gently place them on the set Jell-O in the cups.\u003c/p>\n\u003cp>To paint the irises and pupils, I used gel food coloring and a small, thin, sturdy paintbrush (be sure to use one that is clean and hasn’t been used for painting – best to purchase a cheap new one for this purpose). You can paint the irises any color you like. I like blue so there you go. For the pupils I used red, because on top of the blue it ended up nice and dark. And for the bloodshot eye effect, I used a toothpick dipped into the red food coloring, and then just drew them on.\u003c/p>\n\u003cp>And for those who don’t drink, or want to gross out your kids – you can easily make these non-alcoholic! Just swap out the vodka for water. It’s that easy!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://youtu.be/IgRziKu_g0U\u003c/p>\n\u003ch2>Recipe: Eyeball Jell-O Shots\u003c/h2>\n\u003cp>\u003cem>Makes about 15 shots\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>For the eyeballs:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>15-cavity silicone mini half sphere mold\u003c/li>\n\u003cli>Canola oil cooking spray\u003c/li>\n\u003cli>½ cup vodka\u003c/li>\n\u003cli>1 envelope unflavored powdered gelatin (such as Knox brand)\u003c/li>\n\u003cli>½ cup boiling water\u003c/li>\n\u003cli>5 oz sweetened condensed milk\u003c/li>\n\u003cli>A few drops lemon extract (optional)\u003c/li>\n\u003cli>Red, green, blue and/or black food coloring\u003c/li>\n\u003cli>Thin, clean paintbrush and toothpicks\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>For the cups:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1 3-oz box strawberry or cherry gelatin\u003c/li>\n\u003cli>1 cup boiling water\u003c/li>\n\u003cli>1/2 cup cold vodka mixed with 1/2 cup cold water\u003c/li>\n\u003cli>15 1-ounce plastic cups or shot glasses\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_112804\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112804\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-ingredients.jpg\" alt=\"Eyeball Jell-O Shots ingredients\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eyeball Jell-O Shots ingredients \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>\u003cstrong>To make the eyeballs:\u003c/strong> Lightly spray the mold with the cooking spray, wiping out any excess oil. In a medium bowl add the vodka, then sprinkle with the gelatin. Stir to combine and set aside for 1 minute. Add the boiling water, stir to combine, then stir in the condensed milk and lemon extract, if using. Divide between the molds, then refrigerate until firm. (You may have a tiny bit more than you need, in which case you can discard it or add it to an extra plastic cup.)\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_112806\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112806\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-ingredients2.jpg\" alt=\"In a medium bowl add the vodka, then sprinkle with the gelatin. Stir to combine and set aside for 1 minute.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a medium bowl add the vodka, then sprinkle with the gelatin. Stir to combine and set aside for 1 minute. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112811\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112811\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-mold4.jpg\" alt=\"Add the boiling water, stir to combine, then stir in the condensed milk and lemon extract.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the boiling water, stir to combine, then stir in the condensed milk and lemon extract. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112807\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112807\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-mold.jpg\" alt=\"Divide between the molds, then refrigerate until firm.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide between the molds, then refrigerate until firm. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>\u003cstrong>To make the cups:\u003c/strong> In a medium bowl add the gelatin and boiling water, stir to combine, then stir in the vodka mixture. Divide between the plastic cups, filling them 3/4 full. Place on a baking sheet and refrigerate until firm, about 1 hour.\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_112814\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112814\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-red.jpg\" alt=\"In a medium bowl add the gelatin and boiling water, stir to combine, then stir in the vodka mixture. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a medium bowl add the gelatin and boiling water, stir to combine, then stir in the vodka mixture. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112802\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112802\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-pouring1.jpg\" alt=\"Divide between the plastic cups, filling them 3/4 full. Place on a baking sheet and refrigerate until firm, about 1 hour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide between the plastic cups, filling them 3/4 full. Place on a baking sheet and refrigerate until firm, about 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli>To finish, top each cup of red gelatin with an eyeball. Paint an iris and pupil on each white eyeball using the paintbrush. Draw bloodshot eyes with a toothpick using the red food coloring. Place on a serving tray and refrigerate until ready to serve.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_112803\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112803\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-balls.jpg\" alt=\"To finish, top each cup of red gelatin with an eyeball.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To finish, top each cup of red gelatin with an eyeball. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112800\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112800\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-painting3.jpg\" alt=\"Paint an iris and pupil on each white eyeball using the paintbrush.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Paint an iris and pupil on each white eyeball using the paintbrush. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112799\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112799\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-painting2.jpg\" alt=\"Draw bloodshot eyes with a toothpick using the red food coloring.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Draw bloodshot eyes with a toothpick using the red food coloring. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112794\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112794\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-final1.jpg\" alt=\"Place on a serving tray and refrigerate until ready to serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place on a serving tray and refrigerate until ready to serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "112659 http://ww2.kqed.org/bayareabites/?p=112659",
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"excerpt": "Disgust and delight your (adult) guests at your next Halloween bash with these wiggly squiggly vodka-spiked Jell-O shots.",
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"description": "Disgust and delight your (adult) guests at your next Halloween bash with these wiggly squiggly vodka-spiked Jell-O shots.",
"title": "Halloween Treats (adults only): Eyeball Jell-O Shots | KQED",
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"headline": "Halloween Treats (adults only): Eyeball Jell-O Shots",
"datePublished": "2016-10-20T11:51:24-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Want to simultaneously impress and completely disgust your guests at your next Halloween bash? I’m pretty certain these eyeballs will do the trick. They honestly do take a bit of work and planning, but the end result is so spectacular that it’s worth it! I mean, Jell-O shots are always fun at a late-night gathering, but these just take it to the next level. The texture is, well, let’s just say alarmingly realistic for what you are about to pop into your mouth.\u003c/p>\n\u003cp>To make these, you’ll need to purchase a \u003ca href=\"https://www.amazon.com/Freshware-SM-100RD-15-Cavity-Silicone-Chocolate/dp/B004GJ9ARU/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1476114095&sr=1-1\" target=\"_blank\" rel=\"noopener\">15-cavity mini half sphere mold\u003c/a>. I’d also recommend getting the 1-ounce plastic cups made specifically for Jell-O shots, as these are the perfect size for the eyeballs.\u003c/p>\n\u003cp>The first step is to mold the eyeball whites (made white by using plain gelatin and sweetened condensed milk, mixed with a bunch of vodka of course) and let them set, and then to do the same with the cups. Once those are set, you can just pop the eyeballs out of the mold and gently place them on the set Jell-O in the cups.\u003c/p>\n\u003cp>To paint the irises and pupils, I used gel food coloring and a small, thin, sturdy paintbrush (be sure to use one that is clean and hasn’t been used for painting – best to purchase a cheap new one for this purpose). You can paint the irises any color you like. I like blue so there you go. For the pupils I used red, because on top of the blue it ended up nice and dark. And for the bloodshot eye effect, I used a toothpick dipped into the red food coloring, and then just drew them on.\u003c/p>\n\u003cp>And for those who don’t drink, or want to gross out your kids – you can easily make these non-alcoholic! Just swap out the vodka for water. It’s that easy!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/IgRziKu_g0U'\n title='//www.youtube.com/embed/IgRziKu_g0U'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003ch2>Recipe: Eyeball Jell-O Shots\u003c/h2>\n\u003cp>\u003cem>Makes about 15 shots\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>For the eyeballs:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>15-cavity silicone mini half sphere mold\u003c/li>\n\u003cli>Canola oil cooking spray\u003c/li>\n\u003cli>½ cup vodka\u003c/li>\n\u003cli>1 envelope unflavored powdered gelatin (such as Knox brand)\u003c/li>\n\u003cli>½ cup boiling water\u003c/li>\n\u003cli>5 oz sweetened condensed milk\u003c/li>\n\u003cli>A few drops lemon extract (optional)\u003c/li>\n\u003cli>Red, green, blue and/or black food coloring\u003c/li>\n\u003cli>Thin, clean paintbrush and toothpicks\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>For the cups:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1 3-oz box strawberry or cherry gelatin\u003c/li>\n\u003cli>1 cup boiling water\u003c/li>\n\u003cli>1/2 cup cold vodka mixed with 1/2 cup cold water\u003c/li>\n\u003cli>15 1-ounce plastic cups or shot glasses\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_112804\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112804\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-ingredients.jpg\" alt=\"Eyeball Jell-O Shots ingredients\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eyeball Jell-O Shots ingredients \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>\u003cstrong>To make the eyeballs:\u003c/strong> Lightly spray the mold with the cooking spray, wiping out any excess oil. In a medium bowl add the vodka, then sprinkle with the gelatin. Stir to combine and set aside for 1 minute. Add the boiling water, stir to combine, then stir in the condensed milk and lemon extract, if using. Divide between the molds, then refrigerate until firm. (You may have a tiny bit more than you need, in which case you can discard it or add it to an extra plastic cup.)\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_112806\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112806\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-ingredients2.jpg\" alt=\"In a medium bowl add the vodka, then sprinkle with the gelatin. Stir to combine and set aside for 1 minute.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-ingredients2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a medium bowl add the vodka, then sprinkle with the gelatin. Stir to combine and set aside for 1 minute. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112811\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112811\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-mold4.jpg\" alt=\"Add the boiling water, stir to combine, then stir in the condensed milk and lemon extract.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold4-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the boiling water, stir to combine, then stir in the condensed milk and lemon extract. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112807\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112807\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-mold.jpg\" alt=\"Divide between the molds, then refrigerate until firm.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-mold-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide between the molds, then refrigerate until firm. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>\u003cstrong>To make the cups:\u003c/strong> In a medium bowl add the gelatin and boiling water, stir to combine, then stir in the vodka mixture. Divide between the plastic cups, filling them 3/4 full. Place on a baking sheet and refrigerate until firm, about 1 hour.\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_112814\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112814\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-red.jpg\" alt=\"In a medium bowl add the gelatin and boiling water, stir to combine, then stir in the vodka mixture. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-red-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a medium bowl add the gelatin and boiling water, stir to combine, then stir in the vodka mixture. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112802\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112802\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-pouring1.jpg\" alt=\"Divide between the plastic cups, filling them 3/4 full. Place on a baking sheet and refrigerate until firm, about 1 hour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-pouring1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide between the plastic cups, filling them 3/4 full. Place on a baking sheet and refrigerate until firm, about 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli>To finish, top each cup of red gelatin with an eyeball. Paint an iris and pupil on each white eyeball using the paintbrush. Draw bloodshot eyes with a toothpick using the red food coloring. Place on a serving tray and refrigerate until ready to serve.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_112803\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112803\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-balls.jpg\" alt=\"To finish, top each cup of red gelatin with an eyeball.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-balls-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To finish, top each cup of red gelatin with an eyeball. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112800\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112800\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-painting3.jpg\" alt=\"Paint an iris and pupil on each white eyeball using the paintbrush.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Paint an iris and pupil on each white eyeball using the paintbrush. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112799\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112799\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-painting2.jpg\" alt=\"Draw bloodshot eyes with a toothpick using the red food coloring.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-painting2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Draw bloodshot eyes with a toothpick using the red food coloring. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112794\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112794\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/eyeballs-final1.jpg\" alt=\"Place on a serving tray and refrigerate until ready to serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/eyeballs-final1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place on a serving tray and refrigerate until ready to serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bread Recipe: Rich, Eggy, Golden Challah",
"title": "Bread Recipe: Rich, Eggy, Golden Challah",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>A beautifully braided loaf of \u003ca href=\"https://en.wikipedia.org/wiki/Challah\" target=\"_blank\">challah\u003c/a> (pronounced “ha-luh” not “cha-la”) is a traditional yeasted bread, rich with eggs and butter, that has religious and cultural significance in the Jewish culture. It is historically eaten on the Friday Sabbath (when two challahs are served side by side) or during certain Jewish holidays like Rosh Hashanah. If you are making it for Rosh Hashanah, it is traditional to shape it into a round. \u003c/p>\n\u003cp>But this tender, eggy bread—which is similar to brioche—can be enjoyed anytime. It’s great alongside soups and salads, made into sandwiches with thinly sliced roast beef, or served as part of a bigger celebratory meal. Not only is challah terrific on its own, but once it’s a few days old, it makes superb \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/06/mothers-day-challah-french-toast-with-fresh-ricotta-and-strawberries/\" target=\"_blank\">French toast\u003c/a>. Just use it in this scrumptious recipe or your favorite recipe and serve it with maple syrup or plenty of fresh, seasonal fruit.\u003c/p>\n\u003cp>This recipe makes one large loaf, but you can divide the dough in half and create two smaller loaves if you like, either for serving on a Friday Sabbath when two loaves are more traditional or to make one for yourself and one to share (or put a baked challah in the freezer for another time). You can even divide it into multiple smaller pieces and create lovely dinner rolls or sandwich buns.\u003c/p>\n\u003cp>Keep this plain or top it with sesame seeds, poppy seeds, or flaked salt like Maldon (or a combination of any of these). Just add the seeds right after you brush the challah with the egg wash right before popping in the oven.\u003c/p>\n\u003cfigure id=\"attachment_112034\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah-final1.jpg\" alt=\"Rich, Eggy, Golden Challah\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112034\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-final1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-final1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-final1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rich, Eggy, Golden Challah \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Rich, Eggy, Golden Challah\u003c/h3>\n\u003cp>\u003cem>Makes 1 large loaf\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 envelope (2 1/4 teaspoons) active dry yeast\u003c/li>\n\u003cli>2 tablespoons sugar\u003c/li>\n\u003cli>4 tablespoons unsalted butter\u003c/li>\n\u003cli>1/2 cup plus 2 tablespoons whole milk\u003c/li>\n\u003cli>1/4 cup water\u003c/li>\n\u003cli>1 tablespoon honey\u003c/li>\n\u003cli>2 large eggs, plus 1 egg for egg wash\u003c/li>\n\u003cli>3 1/4 cups bread flour\u003c/li>\n\u003cli>2 teaspoons kosher salt\u003c/li>\n\u003cli>Sesame seeds, poppy seeds, or coarse salt (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In the bowl of a stand mixer, stir together the yeast and sugar. In a small saucepan over medium heat, melt the butter. Add the milk, water, and honey and heat until just warm (105°F to 115°F; use a thermometer to check the temperature). Pour the milk mixture into the stand mixer and stir to combine with the yeast. Let sit until the yeast has dissolved and starts to look creamy, about 5 minutes.\u003c/li>\n\u003cfigure id=\"attachment_112369\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah0.jpg\" alt=\"Challah dough ingredients and equipment.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112369\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah0.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah0-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah0-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah0-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah0-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah0-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah0-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Challah dough ingredients and equipment. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112370\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah1.jpg\" alt=\"In a small saucepan over medium heat, melt the butter. Add the milk, water, and honey and heat until just warm.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112370\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a small saucepan over medium heat, melt the butter. Add the milk, water, and honey and heat until just warm. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112371\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah2.jpg\" alt=\"Pour the milk mixture into the stand mixer and stir to combine with the yeast.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112371\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour the milk mixture into the stand mixer and stir to combine with the yeast. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Fit the stand mixer with the dough hook, then add the 2 eggs, the flour, and the salt. Beat on low speed for a minute or so, until the dough starts to come together. Increase the speed to medium and knead for 8 to 10 minutes, until the dough softens and looks smooth and soft.\u003c/li>\n\u003cfigure id=\"attachment_112372\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah3.jpg\" alt=\"Fit the stand mixer with the dough hook, then add the 2 eggs, the flour, and the salt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112372\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fit the stand mixer with the dough hook, then add the 2 eggs, the flour, and the salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112373\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah4.jpg\" alt=\"Increase the speed to medium and knead for 8 to 10 minutes, until the dough softens and looks smooth and soft.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112373\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah4-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah4-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Increase the speed to medium and knead for 8 to 10 minutes, until the dough softens and looks smooth and soft. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Remove the dough from the bowl, oil the bowl, then return the dough to the bowl. Turn the dough to coat with oil, cover the bowl loosely with plastic wrap, then drape with a kitchen towel. Let the dough rise at room temperature for about 1 hour or until doubled in size.\u003c/li>\n\u003cfigure id=\"attachment_112375\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah6.jpg\" alt=\"Remove the dough from the bowl, oil the bowl, then return the dough to the bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112375\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah6.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah6-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah6-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah6-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah6-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah6-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah6-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the dough from the bowl, oil the bowl, then return the dough to the bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112376\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah7.jpg\" alt=\"Turn the dough to coat with oil, cover the bowl loosely with plastic wrap, then drape with a kitchen towel.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112376\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah7.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah7-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah7-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah7-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah7-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah7-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah7-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turn the dough to coat with oil, cover the bowl loosely with plastic wrap, then drape with a kitchen towel. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112377\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah9.jpg\" alt=\"Let the dough rise at room temperature for about 1 hour or until doubled in size.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112377\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah9.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah9-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah9-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah9-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah9-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah9-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah9-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let the dough rise at room temperature for about 1 hour or until doubled in size. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Line a large (12 x 17 inches) rimmed baking sheet with parchment paper. Turn the dough out onto a lightly floured work surface.\u003c/li>\n\u003cli>Divide the dough into 3 equal pieces. (If you’d like, you can make 2 smaller loaves by dividing the dough in half, and then dividing each half into 3 pieces to braid.) Roll each piece into a rope that is about 15 inches long. When rolling the rope, keep it thick in the center and tapered at the ends. Line up the ropes side by side and braid half from the center down. When you reach the end, turn the loaf around so that the unbraided half is in front of you, then braid the other half upside down.\u003c/li>\n\u003cfigure id=\"attachment_112378\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah10.jpg\" alt=\"Divide the dough into 3 equal pieces.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112378\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah10.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah10-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah10-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah10-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah10-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah10-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah10-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the dough into 3 equal pieces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112379\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah11.jpg\" alt=\"When rolling the rope, keep it thick in the center and tapered at the ends.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112379\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah11.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah11-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah11-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah11-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah11-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah11-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah11-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When rolling the rope, keep it thick in the center and tapered at the ends. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112380\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah12.jpg\" alt=\"Roll each piece into a rope that is about 15 inches long.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112380\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah12.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah12-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah12-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah12-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah12-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah12-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah12-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll each piece into a rope that is about 15 inches long. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112381\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah13.jpg\" alt=\"Line up the ropes side by side and braid half from the center down.\" width=\"1920\" height=\"1078\" class=\"size-full wp-image-112381\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah13.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah13-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah13-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah13-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah13-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah13-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah13-960x539.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Line up the ropes side by side and braid half from the center down. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>https://youtu.be/3KalZlYdVww\u003c/p>\n\u003cli>Pinch the ends together, then tuck them under the loaf. Transfer the loaf to the baking sheet and gently plump it so that the center is slightly thicker than the ends. Loosely cover the loaf with plastic wrap, then let rise in a warm, draft-free place until the bread is puffy and nearly doubles in size, about 30 to 60 minutes.\u003c/li>\n\u003cfigure id=\"attachment_112384\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah16.jpg\" alt=\" Loosely cover the loaf with plastic wrap, then let rise in a warm, draft-free place.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112384\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah16.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah16-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah16-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah16-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah16-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah16-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah16-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Loosely cover the loaf with plastic wrap, then let rise in a warm, draft-free place. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112383\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah15.jpg\" alt=\"Wait until the bread is puffy and nearly doubles in size, about 30 to 60 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112383\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah15.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah15-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah15-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah15-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah15-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah15-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah15-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wait until the bread is puffy and nearly doubles in size, about 30 to 60 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>While the loaves are proofing, preheat the oven to 375°F. In a small bowl, whisk the remaining egg with 1 teaspoon water until well combined. Using a pastry brush, very gently brush the tops and sides of the challah with the egg wash. If you like, dust the loaves with the seeds or sprinkle with coarse salt.\u003c/li>\n\u003cfigure id=\"attachment_112387\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah18.jpg\" alt=\"In a small bowl, whisk the remaining egg with 1 teaspoon water until well combined. Using a pastry brush, very gently brush the tops and sides of the challah with the egg wash.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112387\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah18.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah18-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah18-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah18-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah18-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah18-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah18-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a small bowl, whisk the remaining egg with 1 teaspoon water until well combined. Using a pastry brush, very gently brush the tops and sides of the challah with the egg wash. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake until golden and hollow when thumped on the bottom, about 40 minutes. If the loaf starts to brown too quickly, cover it loosely with a piece of foil. Let cool on a rack before slicing.\u003c/li>\n\u003cfigure id=\"attachment_112392\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah22a.jpg\" alt=\"Bake until golden and hollow when thumped on the bottom, about 40 minutes. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112392\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah22a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah22a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah22a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah22a-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah22a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah22a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah22a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until golden and hollow when thumped on the bottom, about 40 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112368\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah-slice.jpg\" alt=\"Let cool on a rack before slicing.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112368\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-slice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-slice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-slice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-slice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-slice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-slice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-slice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let cool on a rack before slicing. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "Grace your table with an impressive loaf of enticing, home-baked challah! Eggy and slightly sweet, this easy-to-make yeasted bread is similar to brioche and every bit as delicious.",
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"description": "Grace your table with an impressive loaf of enticing, home-baked challah! Eggy and slightly sweet, this easy-to-make yeasted bread is similar to brioche and every bit as delicious.",
"title": "Bread Recipe: Rich, Eggy, Golden Challah | KQED",
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"headline": "Bread Recipe: Rich, Eggy, Golden Challah",
"datePublished": "2016-09-30T11:49:49-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A beautifully braided loaf of \u003ca href=\"https://en.wikipedia.org/wiki/Challah\" target=\"_blank\">challah\u003c/a> (pronounced “ha-luh” not “cha-la”) is a traditional yeasted bread, rich with eggs and butter, that has religious and cultural significance in the Jewish culture. It is historically eaten on the Friday Sabbath (when two challahs are served side by side) or during certain Jewish holidays like Rosh Hashanah. If you are making it for Rosh Hashanah, it is traditional to shape it into a round. \u003c/p>\n\u003cp>But this tender, eggy bread—which is similar to brioche—can be enjoyed anytime. It’s great alongside soups and salads, made into sandwiches with thinly sliced roast beef, or served as part of a bigger celebratory meal. Not only is challah terrific on its own, but once it’s a few days old, it makes superb \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/06/mothers-day-challah-french-toast-with-fresh-ricotta-and-strawberries/\" target=\"_blank\">French toast\u003c/a>. Just use it in this scrumptious recipe or your favorite recipe and serve it with maple syrup or plenty of fresh, seasonal fruit.\u003c/p>\n\u003cp>This recipe makes one large loaf, but you can divide the dough in half and create two smaller loaves if you like, either for serving on a Friday Sabbath when two loaves are more traditional or to make one for yourself and one to share (or put a baked challah in the freezer for another time). You can even divide it into multiple smaller pieces and create lovely dinner rolls or sandwich buns.\u003c/p>\n\u003cp>Keep this plain or top it with sesame seeds, poppy seeds, or flaked salt like Maldon (or a combination of any of these). Just add the seeds right after you brush the challah with the egg wash right before popping in the oven.\u003c/p>\n\u003cfigure id=\"attachment_112034\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah-final1.jpg\" alt=\"Rich, Eggy, Golden Challah\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112034\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-final1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-final1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-final1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rich, Eggy, Golden Challah \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Rich, Eggy, Golden Challah\u003c/h3>\n\u003cp>\u003cem>Makes 1 large loaf\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 envelope (2 1/4 teaspoons) active dry yeast\u003c/li>\n\u003cli>2 tablespoons sugar\u003c/li>\n\u003cli>4 tablespoons unsalted butter\u003c/li>\n\u003cli>1/2 cup plus 2 tablespoons whole milk\u003c/li>\n\u003cli>1/4 cup water\u003c/li>\n\u003cli>1 tablespoon honey\u003c/li>\n\u003cli>2 large eggs, plus 1 egg for egg wash\u003c/li>\n\u003cli>3 1/4 cups bread flour\u003c/li>\n\u003cli>2 teaspoons kosher salt\u003c/li>\n\u003cli>Sesame seeds, poppy seeds, or coarse salt (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In the bowl of a stand mixer, stir together the yeast and sugar. In a small saucepan over medium heat, melt the butter. Add the milk, water, and honey and heat until just warm (105°F to 115°F; use a thermometer to check the temperature). Pour the milk mixture into the stand mixer and stir to combine with the yeast. Let sit until the yeast has dissolved and starts to look creamy, about 5 minutes.\u003c/li>\n\u003cfigure id=\"attachment_112369\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah0.jpg\" alt=\"Challah dough ingredients and equipment.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112369\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah0.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah0-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah0-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah0-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah0-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah0-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah0-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Challah dough ingredients and equipment. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112370\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah1.jpg\" alt=\"In a small saucepan over medium heat, melt the butter. Add the milk, water, and honey and heat until just warm.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112370\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a small saucepan over medium heat, melt the butter. Add the milk, water, and honey and heat until just warm. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112371\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah2.jpg\" alt=\"Pour the milk mixture into the stand mixer and stir to combine with the yeast.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112371\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour the milk mixture into the stand mixer and stir to combine with the yeast. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Fit the stand mixer with the dough hook, then add the 2 eggs, the flour, and the salt. Beat on low speed for a minute or so, until the dough starts to come together. Increase the speed to medium and knead for 8 to 10 minutes, until the dough softens and looks smooth and soft.\u003c/li>\n\u003cfigure id=\"attachment_112372\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah3.jpg\" alt=\"Fit the stand mixer with the dough hook, then add the 2 eggs, the flour, and the salt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112372\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fit the stand mixer with the dough hook, then add the 2 eggs, the flour, and the salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112373\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah4.jpg\" alt=\"Increase the speed to medium and knead for 8 to 10 minutes, until the dough softens and looks smooth and soft.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112373\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah4-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah4-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Increase the speed to medium and knead for 8 to 10 minutes, until the dough softens and looks smooth and soft. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Remove the dough from the bowl, oil the bowl, then return the dough to the bowl. Turn the dough to coat with oil, cover the bowl loosely with plastic wrap, then drape with a kitchen towel. Let the dough rise at room temperature for about 1 hour or until doubled in size.\u003c/li>\n\u003cfigure id=\"attachment_112375\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah6.jpg\" alt=\"Remove the dough from the bowl, oil the bowl, then return the dough to the bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112375\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah6.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah6-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah6-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah6-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah6-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah6-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah6-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the dough from the bowl, oil the bowl, then return the dough to the bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112376\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah7.jpg\" alt=\"Turn the dough to coat with oil, cover the bowl loosely with plastic wrap, then drape with a kitchen towel.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112376\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah7.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah7-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah7-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah7-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah7-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah7-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah7-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turn the dough to coat with oil, cover the bowl loosely with plastic wrap, then drape with a kitchen towel. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112377\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah9.jpg\" alt=\"Let the dough rise at room temperature for about 1 hour or until doubled in size.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112377\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah9.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah9-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah9-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah9-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah9-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah9-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah9-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let the dough rise at room temperature for about 1 hour or until doubled in size. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Line a large (12 x 17 inches) rimmed baking sheet with parchment paper. Turn the dough out onto a lightly floured work surface.\u003c/li>\n\u003cli>Divide the dough into 3 equal pieces. (If you’d like, you can make 2 smaller loaves by dividing the dough in half, and then dividing each half into 3 pieces to braid.) Roll each piece into a rope that is about 15 inches long. When rolling the rope, keep it thick in the center and tapered at the ends. Line up the ropes side by side and braid half from the center down. When you reach the end, turn the loaf around so that the unbraided half is in front of you, then braid the other half upside down.\u003c/li>\n\u003cfigure id=\"attachment_112378\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah10.jpg\" alt=\"Divide the dough into 3 equal pieces.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112378\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah10.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah10-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah10-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah10-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah10-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah10-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah10-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the dough into 3 equal pieces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112379\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah11.jpg\" alt=\"When rolling the rope, keep it thick in the center and tapered at the ends.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112379\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah11.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah11-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah11-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah11-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah11-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah11-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah11-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When rolling the rope, keep it thick in the center and tapered at the ends. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112380\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah12.jpg\" alt=\"Roll each piece into a rope that is about 15 inches long.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112380\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah12.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah12-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah12-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah12-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah12-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah12-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah12-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll each piece into a rope that is about 15 inches long. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112381\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah13.jpg\" alt=\"Line up the ropes side by side and braid half from the center down.\" width=\"1920\" height=\"1078\" class=\"size-full wp-image-112381\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah13.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah13-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah13-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah13-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah13-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah13-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah13-960x539.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Line up the ropes side by side and braid half from the center down. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/3KalZlYdVww'\n title='//www.youtube.com/embed/3KalZlYdVww'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cli>Pinch the ends together, then tuck them under the loaf. Transfer the loaf to the baking sheet and gently plump it so that the center is slightly thicker than the ends. Loosely cover the loaf with plastic wrap, then let rise in a warm, draft-free place until the bread is puffy and nearly doubles in size, about 30 to 60 minutes.\u003c/li>\n\u003cfigure id=\"attachment_112384\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah16.jpg\" alt=\" Loosely cover the loaf with plastic wrap, then let rise in a warm, draft-free place.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112384\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah16.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah16-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah16-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah16-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah16-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah16-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah16-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Loosely cover the loaf with plastic wrap, then let rise in a warm, draft-free place. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112383\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah15.jpg\" alt=\"Wait until the bread is puffy and nearly doubles in size, about 30 to 60 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112383\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah15.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah15-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah15-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah15-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah15-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah15-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah15-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wait until the bread is puffy and nearly doubles in size, about 30 to 60 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>While the loaves are proofing, preheat the oven to 375°F. In a small bowl, whisk the remaining egg with 1 teaspoon water until well combined. Using a pastry brush, very gently brush the tops and sides of the challah with the egg wash. If you like, dust the loaves with the seeds or sprinkle with coarse salt.\u003c/li>\n\u003cfigure id=\"attachment_112387\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah18.jpg\" alt=\"In a small bowl, whisk the remaining egg with 1 teaspoon water until well combined. Using a pastry brush, very gently brush the tops and sides of the challah with the egg wash.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112387\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah18.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah18-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah18-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah18-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah18-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah18-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah18-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a small bowl, whisk the remaining egg with 1 teaspoon water until well combined. Using a pastry brush, very gently brush the tops and sides of the challah with the egg wash. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake until golden and hollow when thumped on the bottom, about 40 minutes. If the loaf starts to brown too quickly, cover it loosely with a piece of foil. Let cool on a rack before slicing.\u003c/li>\n\u003cfigure id=\"attachment_112392\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah22a.jpg\" alt=\"Bake until golden and hollow when thumped on the bottom, about 40 minutes. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112392\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah22a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah22a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah22a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah22a-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah22a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah22a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah22a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until golden and hollow when thumped on the bottom, about 40 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112368\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah-slice.jpg\" alt=\"Let cool on a rack before slicing.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112368\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-slice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-slice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-slice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-slice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-slice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-slice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-slice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let cool on a rack before slicing. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Crostini Recipe from KQED Foodie Field Trip to Sociale",
"title": "Crostini Recipe from KQED Foodie Field Trip to Sociale",
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"content": "\u003cp>It was a tough assignment… I had to arrange a \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/09/17/kqed-food-field-trip-wine-tasting-and-food-pairing-at-sociale-in-san-francisco/\" target=\"_blank\">field trip\u003c/a> for a small group, to a San Francisco restaurant to eat and drink.\u003c/p>\n\u003cp>As the producer of \u003ca href=\"https://ww2.kqed.org/checkplease/\" target=\"_blank\">Check, Please! Bay Area\u003c/a> and the new web series \u003ca href=\"https://ww2.kqed.org/food/series/taste-this/\" target=\"_blank\">Taste This\u003c/a>, the options were endless. But the hidden gem of \u003ca href=\"http://sfsociale.com/\" target=\"_blank\">Sociale\u003c/a> (So-CHI- aH-leh) called to me. Their small, but very well-chosen wine list, curated by wine director, Rebecca Fineman and owner, David Nichol, paired perfectly with chef/owner Tia Harrison’s food.\u003c/p>\n\u003cfigure id=\"attachment_112114\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-112114\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/sociale-field-trip.jpg\" alt=\"photo courtesy of Sociale\" width=\"960\" height=\"638\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/sociale-field-trip.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/sociale-field-trip-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/sociale-field-trip-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/sociale-field-trip-768x510.jpg 768w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">photo courtesy of Sociale\u003c/figcaption>\u003c/figure>\n\u003cp>Introductions for the seventeen guests began at 6pm with a glass of what we learned was a special, very dry Prosecco, chosen for its crisp, almost yeasty similarity to Champagne. Not a bad way to begin a Tuesday evening as the fog rolled along outside on Sacramento Street.\u003c/p>\n\u003cp>Arneis, the only white wine of the three Piedmont wines that followed, was next. We learned that wine had texture and I likened this one to satin. Then a Barbera and a Barolo, each one so different that it’s hard to think that they grow so close together in the same region.\u003c/p>\n\u003cfigure id=\"attachment_112365\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/wines.jpg\" alt=\"Prosecco, Arneis, Barbera, Barolo at Sociale\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/wines.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/wines-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/wines-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/wines-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/wines-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/wines-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/wines-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prosecco, Arneis, Barbera, Barolo at Sociale \u003ccite>(Siouxsie Oki)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wine tasting makes you hungry and so I set everyone to the task of building the best crostini to pair with the Barbera. Prizes of bottles of wine and dinner-for-two at Sociale, were motivation for the competition. With plenty of ingredients, there were plenty of taste combinations possible.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You’ll find my and Sociale judges, David, Tia and Rebecca’s winning recipe from Molly Hovorka, Sophie Curtis, and Sebastian Von Nagel below.\u003c/p>\n\u003cp>https://www.instagram.com/p/BK4ie9-AvxE/?tagged=kqedfieldtrips\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Winning Smoked Duck Breast Crostini\u003c/strong>\u003cbr>\nby Molly Hovorka, Sophie Curtis, Sebastian Von Nagel\u003cbr>\n\u003cem>Makes 6 crostini\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>6 slices rustic bread such as ciabatta, about 1 inch thick, lightly toasted\u003c/li>\n\u003cli>6 tablespoons extra virgin olive oil\u003c/li>\n\u003cli>1 tablespoon minced chives\u003c/li>\n\u003cli>½ teaspoon freshly grated lemon zest\u003c/li>\n\u003cli>3 tablespoons finely grated ricotta salata cheese\u003c/li>\n\u003cli>1 large smoked duck breast, thinly sliced\u003c/li>\n\u003cli>Extra minced chives for garnish\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>To assemble, drizzle the oil over the toasted bread, and sprinkle generously with chives, lemon zest and cheese.\u003c/li>\n\u003cli>Arrange the duck breast on top. Garnish with extra chives. Serve immediately.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "A KQED Food field trip resulted in 17 folks having fun tasting wine and participating in a crostini-making competition. Here is the story including the winning crostini recipe.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It was a tough assignment… I had to arrange a \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/09/17/kqed-food-field-trip-wine-tasting-and-food-pairing-at-sociale-in-san-francisco/\" target=\"_blank\">field trip\u003c/a> for a small group, to a San Francisco restaurant to eat and drink.\u003c/p>\n\u003cp>As the producer of \u003ca href=\"https://ww2.kqed.org/checkplease/\" target=\"_blank\">Check, Please! Bay Area\u003c/a> and the new web series \u003ca href=\"https://ww2.kqed.org/food/series/taste-this/\" target=\"_blank\">Taste This\u003c/a>, the options were endless. But the hidden gem of \u003ca href=\"http://sfsociale.com/\" target=\"_blank\">Sociale\u003c/a> (So-CHI- aH-leh) called to me. Their small, but very well-chosen wine list, curated by wine director, Rebecca Fineman and owner, David Nichol, paired perfectly with chef/owner Tia Harrison’s food.\u003c/p>\n\u003cfigure id=\"attachment_112114\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-112114\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/sociale-field-trip.jpg\" alt=\"photo courtesy of Sociale\" width=\"960\" height=\"638\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/sociale-field-trip.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/sociale-field-trip-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/sociale-field-trip-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/sociale-field-trip-768x510.jpg 768w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">photo courtesy of Sociale\u003c/figcaption>\u003c/figure>\n\u003cp>Introductions for the seventeen guests began at 6pm with a glass of what we learned was a special, very dry Prosecco, chosen for its crisp, almost yeasty similarity to Champagne. Not a bad way to begin a Tuesday evening as the fog rolled along outside on Sacramento Street.\u003c/p>\n\u003cp>Arneis, the only white wine of the three Piedmont wines that followed, was next. We learned that wine had texture and I likened this one to satin. Then a Barbera and a Barolo, each one so different that it’s hard to think that they grow so close together in the same region.\u003c/p>\n\u003cfigure id=\"attachment_112365\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/wines.jpg\" alt=\"Prosecco, Arneis, Barbera, Barolo at Sociale\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/wines.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/wines-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/wines-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/wines-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/wines-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/wines-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/wines-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prosecco, Arneis, Barbera, Barolo at Sociale \u003ccite>(Siouxsie Oki)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wine tasting makes you hungry and so I set everyone to the task of building the best crostini to pair with the Barbera. Prizes of bottles of wine and dinner-for-two at Sociale, were motivation for the competition. With plenty of ingredients, there were plenty of taste combinations possible.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Winning Smoked Duck Breast Crostini\u003c/strong>\u003cbr>\nby Molly Hovorka, Sophie Curtis, Sebastian Von Nagel\u003cbr>\n\u003cem>Makes 6 crostini\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>6 slices rustic bread such as ciabatta, about 1 inch thick, lightly toasted\u003c/li>\n\u003cli>6 tablespoons extra virgin olive oil\u003c/li>\n\u003cli>1 tablespoon minced chives\u003c/li>\n\u003cli>½ teaspoon freshly grated lemon zest\u003c/li>\n\u003cli>3 tablespoons finely grated ricotta salata cheese\u003c/li>\n\u003cli>1 large smoked duck breast, thinly sliced\u003c/li>\n\u003cli>Extra minced chives for garnish\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>To assemble, drizzle the oil over the toasted bread, and sprinkle generously with chives, lemon zest and cheese.\u003c/li>\n\u003cli>Arrange the duck breast on top. Garnish with extra chives. Serve immediately.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Labor Day Recipe: Easy Grilled Boneless Chicken Breasts with Herb-Garlic-Lemon Vinaigrette",
"title": "Labor Day Recipe: Easy Grilled Boneless Chicken Breasts with Herb-Garlic-Lemon Vinaigrette",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Boneless, skinless chicken breasts have the reputation of being one of the most boring things you can cook, and are typically relegated to can’t-think-of-anything-better weeknight meals. But I still love them, and I don’t think they have to be that way. Yes, it’s true that when I make chicken (which is often since it’s my go-to meat) I tend to braise bone-in thighs or roast a whole salt-rubbed bird. But you seriously can’t beat the simple, humble boneless, skinless chicken breast for ease and get-that-meal-on-the-table-because-the-toddler-is-screaming quickness.\u003c/p>\n\u003col>\n\u003cstrong>If you follow a few simple steps, you can be rewarded with juicy, flavorful chicken breasts that take center stage on your plate:\u003c/strong>\n\u003cli>Pound your chicken breasts so that they are of uniform thickness. This will help ensure that they cook through at the same rate.\u003c/li>\n\u003cli>Brine them! You don’t need to do it for long, 30 minutes is great, but tossing your breasts in a salty brine will seal in the juiciness and add flavor throughout the meat.\u003c/li>\n\u003cli>Grill them! This adds a lot of flavor, whether you use charcoal or a gas grill. Just be careful not to overcook them.\u003c/li>\n\u003cli>Let them rest for about 10 minutes for the juices to re-distribute, also helping to ensure that the breasts remain juicy.\u003c/li>\n\u003cli>Finally, serve them with a simple sauce. A vinaigrette, which I’ve included below, is a healthy and simple way to add flavor. You can also top them with purchased pesto of any sort (basil, sundried tomato, arugula, etc); a zingy homemade chimichurri; or your favorite salsa, such as spicy chipotle or tomatillo.\u003c/li>\n\u003c/ol>\n\u003ch2>Easy Grilled Chicken with Vinaigrette\u003c/h2>\n\u003cp>\u003cem>Makes 4–6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 boneless skinless chicken breasts, each about 8 oz\u003c/li>\n\u003cli>3 tbsp kosher salt\u003c/li>\n\u003cli>3 tbsp sugar\u003c/li>\n\u003cli>About 4 ice cubes\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Vinaigrette\u003c/em>\u003c/strong>\n\u003cli>1 tbsp finely chopped fresh herbs, such as oregano, thyme, marjoram and/or basil\u003c/li>\n\u003cli>1 clove minced garlic\u003c/li>\n\u003cli>Finely grated zest and juice of 1 lemon\u003c/li>\n\u003cli>1 tbsp white wine vinegar\u003c/li>\n\u003cli>Pinch of kosher salt\u003c/li>\n\u003cli>1/2 tsp sugar\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place a chicken breast in a large zippered plastic bag. Pound the breast with a meat pounder until it is a uniform thickness, about 3/4 inch thick. Repeat with all of the breasts.\u003c/li>\n\u003cfigure id=\"attachment_111798\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-chix-tenderize2.jpg\" alt=\"Place a chicken breast in a large zippered plastic bag. Pound the breast with a meat pounder until it is a uniform thickness, about 3/4 inch thick.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111798\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-tenderize2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-tenderize2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-tenderize2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-tenderize2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-tenderize2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-tenderize2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-tenderize2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place a chicken breast in a large zippered plastic bag. Pound the breast with a meat pounder until it is a uniform thickness, about 3/4 inch thick.\u003c/figcaption>\u003c/figure>\n\u003cli>In a bowl, stir together 1 cup hot water with the salt and sugar, until dissolved. Add 3 cups very cold water and stir until combined. If the water is still lukewarm, add 4-6 ice cubes. Add the chicken breasts, cover, and refrigerate for 30 minutes to 1 hour.\u003c/li>\n\u003cfigure id=\"attachment_111802\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-chix-brine-mix.jpg\" alt=\"In a bowl, stir together 1 cup hot water with the salt and sugar, until dissolved. Add 3 cups very cold water and stir until combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111802\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine-mix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine-mix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine-mix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, stir together 1 cup hot water with the salt and sugar, until dissolved. Add 3 cups very cold water and stir until combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111789\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-chix-brine1.jpg\" alt=\"Brine the chicken breasts.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111789\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brine the chicken breasts. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Meanwhile, in a small jar with a lid, add all of the vinaigrette ingredients. Shake to combine. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_111793\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce.jpg\" alt=\"Meanwhile, in a small jar with a lid, add all of the vinaigrette ingredients.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111793\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Meanwhile, in a small jar with a lid, add all of the vinaigrette ingredients. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111795\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-chix-sauce.jpg\" alt=\"Shake to combine. Set aside.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111795\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-sauce-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-sauce-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-sauce-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-sauce-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shake to combine. Set aside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Prepare a charcoal or gas grill for medium-high indirect heat. Clean the grill grate. Remove the chicken breasts from the brine and pat dry with a paper towel. Brush with olive oil.\u003c/li>\n\u003cli>Grill over the fire until nicely seared on both sides, turning occasionally, about 2 minutes on each side.\u003c/li>\n\u003cfigure id=\"attachment_111792\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-chix-grill.jpg\" alt=\"Grill over the fire until nicely seared on both sides, turning occasionally, about 2 minutes on each side.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111792\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grill over the fire until nicely seared on both sides, turning occasionally, about 2 minutes on each side. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer to the cooler side of the grill, cover, and cook until a meat thermometer reads 150-160F. Transfer to a platter, tent with foil, and let rest for 10 minutes.\u003c/li>\n\u003cli>Spoon the vinaigrette over the chicken breasts and serve.\u003c/li>\n\u003cfigure id=\"attachment_111803\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-chix-finish1.jpg\" alt=\"Spoon the vinaigrette on top of the rested chicken breasts and serve.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111803\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spoon the vinaigrette over the chicken breasts and serve.\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Chicken breasts don’t have to be dry or boring. Here’s how to keep them juicy and flavorful on the grill!",
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"description": "Chicken breasts don’t have to be dry or boring. Here’s how to keep them juicy and flavorful on the grill!",
"title": "Labor Day Recipe: Easy Grilled Boneless Chicken Breasts with Herb-Garlic-Lemon Vinaigrette | KQED",
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"headline": "Labor Day Recipe: Easy Grilled Boneless Chicken Breasts with Herb-Garlic-Lemon Vinaigrette",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Boneless, skinless chicken breasts have the reputation of being one of the most boring things you can cook, and are typically relegated to can’t-think-of-anything-better weeknight meals. But I still love them, and I don’t think they have to be that way. Yes, it’s true that when I make chicken (which is often since it’s my go-to meat) I tend to braise bone-in thighs or roast a whole salt-rubbed bird. But you seriously can’t beat the simple, humble boneless, skinless chicken breast for ease and get-that-meal-on-the-table-because-the-toddler-is-screaming quickness.\u003c/p>\n\u003col>\n\u003cstrong>If you follow a few simple steps, you can be rewarded with juicy, flavorful chicken breasts that take center stage on your plate:\u003c/strong>\n\u003cli>Pound your chicken breasts so that they are of uniform thickness. This will help ensure that they cook through at the same rate.\u003c/li>\n\u003cli>Brine them! You don’t need to do it for long, 30 minutes is great, but tossing your breasts in a salty brine will seal in the juiciness and add flavor throughout the meat.\u003c/li>\n\u003cli>Grill them! This adds a lot of flavor, whether you use charcoal or a gas grill. Just be careful not to overcook them.\u003c/li>\n\u003cli>Let them rest for about 10 minutes for the juices to re-distribute, also helping to ensure that the breasts remain juicy.\u003c/li>\n\u003cli>Finally, serve them with a simple sauce. A vinaigrette, which I’ve included below, is a healthy and simple way to add flavor. You can also top them with purchased pesto of any sort (basil, sundried tomato, arugula, etc); a zingy homemade chimichurri; or your favorite salsa, such as spicy chipotle or tomatillo.\u003c/li>\n\u003c/ol>\n\u003ch2>Easy Grilled Chicken with Vinaigrette\u003c/h2>\n\u003cp>\u003cem>Makes 4–6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 boneless skinless chicken breasts, each about 8 oz\u003c/li>\n\u003cli>3 tbsp kosher salt\u003c/li>\n\u003cli>3 tbsp sugar\u003c/li>\n\u003cli>About 4 ice cubes\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Vinaigrette\u003c/em>\u003c/strong>\n\u003cli>1 tbsp finely chopped fresh herbs, such as oregano, thyme, marjoram and/or basil\u003c/li>\n\u003cli>1 clove minced garlic\u003c/li>\n\u003cli>Finely grated zest and juice of 1 lemon\u003c/li>\n\u003cli>1 tbsp white wine vinegar\u003c/li>\n\u003cli>Pinch of kosher salt\u003c/li>\n\u003cli>1/2 tsp sugar\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place a chicken breast in a large zippered plastic bag. Pound the breast with a meat pounder until it is a uniform thickness, about 3/4 inch thick. Repeat with all of the breasts.\u003c/li>\n\u003cfigure id=\"attachment_111798\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-chix-tenderize2.jpg\" alt=\"Place a chicken breast in a large zippered plastic bag. Pound the breast with a meat pounder until it is a uniform thickness, about 3/4 inch thick.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111798\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-tenderize2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-tenderize2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-tenderize2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-tenderize2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-tenderize2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-tenderize2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-tenderize2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place a chicken breast in a large zippered plastic bag. Pound the breast with a meat pounder until it is a uniform thickness, about 3/4 inch thick.\u003c/figcaption>\u003c/figure>\n\u003cli>In a bowl, stir together 1 cup hot water with the salt and sugar, until dissolved. Add 3 cups very cold water and stir until combined. If the water is still lukewarm, add 4-6 ice cubes. Add the chicken breasts, cover, and refrigerate for 30 minutes to 1 hour.\u003c/li>\n\u003cfigure id=\"attachment_111802\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-chix-brine-mix.jpg\" alt=\"In a bowl, stir together 1 cup hot water with the salt and sugar, until dissolved. Add 3 cups very cold water and stir until combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111802\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine-mix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine-mix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine-mix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, stir together 1 cup hot water with the salt and sugar, until dissolved. Add 3 cups very cold water and stir until combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111789\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-chix-brine1.jpg\" alt=\"Brine the chicken breasts.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111789\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brine the chicken breasts. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Meanwhile, in a small jar with a lid, add all of the vinaigrette ingredients. Shake to combine. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_111793\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce.jpg\" alt=\"Meanwhile, in a small jar with a lid, add all of the vinaigrette ingredients.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111793\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Meanwhile, in a small jar with a lid, add all of the vinaigrette ingredients. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111795\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-chix-sauce.jpg\" alt=\"Shake to combine. Set aside.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111795\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-sauce-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-sauce-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-sauce-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-sauce-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shake to combine. Set aside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Prepare a charcoal or gas grill for medium-high indirect heat. Clean the grill grate. Remove the chicken breasts from the brine and pat dry with a paper towel. Brush with olive oil.\u003c/li>\n\u003cli>Grill over the fire until nicely seared on both sides, turning occasionally, about 2 minutes on each side.\u003c/li>\n\u003cfigure id=\"attachment_111792\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-chix-grill.jpg\" alt=\"Grill over the fire until nicely seared on both sides, turning occasionally, about 2 minutes on each side.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111792\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grill over the fire until nicely seared on both sides, turning occasionally, about 2 minutes on each side. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer to the cooler side of the grill, cover, and cook until a meat thermometer reads 150-160F. Transfer to a platter, tent with foil, and let rest for 10 minutes.\u003c/li>\n\u003cli>Spoon the vinaigrette over the chicken breasts and serve.\u003c/li>\n\u003cfigure id=\"attachment_111803\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-chix-finish1.jpg\" alt=\"Spoon the vinaigrette on top of the rested chicken breasts and serve.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111803\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spoon the vinaigrette over the chicken breasts and serve.\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Labor Day Recipe: Sesame-Ginger Pork Burgers with Grilled Pineapple",
"title": "Labor Day Recipe: Sesame-Ginger Pork Burgers with Grilled Pineapple",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>I adore a big fat juicy burger, and I tend to a bit of a purist about beef burgers. Not a big \"load it up with a fried egg, bacon, onion rings, the works\" kind of person. But sometimes I like to mix it up and do something that doesn’t really fit in the traditional, classic burger spectrum. \u003c/p>\n\u003cp>Enter pork burgers. You may think that using ground pork instead of ground beef would be verboten in burgerland. But it’s just as flavorful and juicy as beef, and you can play around with the herbs, spices and create an entirely new flavor profile. \u003c/p>\n\u003cp>These savory patties are livened up with a dash of umami soy sauce and sesame oil and get a bite from fresh ginger and green onions. You can leave out the brown sugar if you like, but pork partners well with sweet, and I like the addition. Don’t leave out the grilled pineapple slices though, as they really add a layer of sweetness and tang.\u003c/p>\n\u003cp>I topped mine off with peppery watercress, but you can use arugula or even baby spinach if you like. \u003c/p>\n\u003cfigure id=\"attachment_111755\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/porkburgers-2-final.jpg\" alt=\"Sesame-Ginger Pork Burgers with Grilled Pineapple\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111755\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sesame-Ginger Pork Burgers with Grilled Pineapple \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Sesame-Ginger Pork Burgers with Grilled Pineapple\u003c/h2>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 small or 1 large green onions, finely chopped\u003c/li>\n\u003cli>1 tbsp soy sauce or tamari\u003c/li>\n\u003cli>2 tsp brown sugar\u003c/li>\n\u003cli>1 tsp sesame oil\u003c/li>\n\u003cli>1 tsp grated fresh ginger\u003c/li>\n\u003cli>1 1/4 lb ground pork\u003c/li>\n\u003cli>Four 1/2-inch-thick slices fresh pineapple, cored\u003c/li>\n\u003cli>Olive oil for brushing\u003c/li>\n\u003cli>4 whole wheat or sesame burger buns, split\u003c/li>\n\u003cli>Mayonnaise, for serving (optional)\u003c/li>\n\u003cli>1 cup chopped watercress, baby spinach, or daikon sprouts\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions\u003c/strong>\n\u003cli>In a bowl, whisk together the green onions, soy sauce, sesame oil, sugar, and ginger. Add the pork and gently mix with your hands to combine. Form into 4 patties.\u003c/li>\n\u003cfigure id=\"attachment_111763\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-mix.jpg\" alt=\"In a bowl, whisk together the green onions, soy sauce, sesame oil, sugar, and ginger.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111763\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, whisk together the green onions, soy sauce, sesame oil, sugar, and ginger. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111761\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-mix-meat.jpg\" alt=\"Add the pork and gently mix with your hands to combine.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111761\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the pork and gently mix with your hands to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111762\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-mix-meat1.jpg\" alt=\"Form into 4 patties.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111762\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Form into 4 patties. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111765\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burgers-pineapple.jpg\" alt=\"Prep four 1/2-inch-thick slices fresh pineapple, cored. Brush with olive oil for grilling.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111765\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prep four 1/2-inch-thick slices fresh pineapple, cored. Brush with olive oil for grilling. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Meanwhile, prepare a charcoal or gas grill for medium-high direct heat. Clean the grill grate. Grill the patties over the fire until nicely seared on both sides, turning occasionally, about 4 minutes on each side.\u003c/li>\n\u003cli>Lightly brush the pineapple with the olive oil. During the last 4 minutes of cooking, add the pineapple slices. Grill, turning once, until nicely seared.\u003c/li>\n\u003cfigure id=\"attachment_111759\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-grill.jpg\" alt=\"Grill the patties over the fire until nicely seared on both sides, turning occasionally, about 4 minutes on each side. During the last 4 minutes of cooking, add the pineapple slices. Grill, turning once, until nicely seared.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111759\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grill the patties over the fire until nicely seared on both sides, turning occasionally, about 4 minutes on each side. During the last 4 minutes of cooking, add the pineapple slices. Grill, turning once, until nicely seared. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer the patties and pineapple to a plate. Toast the buns on the grill.\u003c/li>\n\u003cfigure id=\"attachment_111760\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-grilled-together.jpg\" alt=\"Transfer the patties and pineapple to a plate.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111760\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the patties and pineapple to a plate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To assemble, spread the buns with mayo (if you like). Put a patty on the bottom of each bun. Top with a pineapple ring, then the greens/sprouts, and the burger bun top.\u003c/li>\n\u003cfigure id=\"attachment_111764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1.jpg\" alt=\"To assemble, spread the buns with mayo (if you like). Put a patty on the bottom of each bun. Top with a pineapple ring, then the greens/sprouts, and the burger bun top.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111764\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To assemble, spread the buns with mayo (if you like). Put a patty on the bottom of each bun. Top with a pineapple ring, then the greens/sprouts, and the burger bun top. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Tired of the same old burger? Add some spark to your burger repertoire with these packed-with-flavor pork burgers at your next barbecue.",
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"description": "Tired of the same old burger? Add some spark to your burger repertoire with these packed-with-flavor pork burgers at your next barbecue.",
"title": "Labor Day Recipe: Sesame-Ginger Pork Burgers with Grilled Pineapple | KQED",
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"headline": "Labor Day Recipe: Sesame-Ginger Pork Burgers with Grilled Pineapple",
"datePublished": "2016-08-31T10:36:00-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I adore a big fat juicy burger, and I tend to a bit of a purist about beef burgers. Not a big \"load it up with a fried egg, bacon, onion rings, the works\" kind of person. But sometimes I like to mix it up and do something that doesn’t really fit in the traditional, classic burger spectrum. \u003c/p>\n\u003cp>Enter pork burgers. You may think that using ground pork instead of ground beef would be verboten in burgerland. But it’s just as flavorful and juicy as beef, and you can play around with the herbs, spices and create an entirely new flavor profile. \u003c/p>\n\u003cp>These savory patties are livened up with a dash of umami soy sauce and sesame oil and get a bite from fresh ginger and green onions. You can leave out the brown sugar if you like, but pork partners well with sweet, and I like the addition. Don’t leave out the grilled pineapple slices though, as they really add a layer of sweetness and tang.\u003c/p>\n\u003cp>I topped mine off with peppery watercress, but you can use arugula or even baby spinach if you like. \u003c/p>\n\u003cfigure id=\"attachment_111755\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/porkburgers-2-final.jpg\" alt=\"Sesame-Ginger Pork Burgers with Grilled Pineapple\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111755\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sesame-Ginger Pork Burgers with Grilled Pineapple \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Sesame-Ginger Pork Burgers with Grilled Pineapple\u003c/h2>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 small or 1 large green onions, finely chopped\u003c/li>\n\u003cli>1 tbsp soy sauce or tamari\u003c/li>\n\u003cli>2 tsp brown sugar\u003c/li>\n\u003cli>1 tsp sesame oil\u003c/li>\n\u003cli>1 tsp grated fresh ginger\u003c/li>\n\u003cli>1 1/4 lb ground pork\u003c/li>\n\u003cli>Four 1/2-inch-thick slices fresh pineapple, cored\u003c/li>\n\u003cli>Olive oil for brushing\u003c/li>\n\u003cli>4 whole wheat or sesame burger buns, split\u003c/li>\n\u003cli>Mayonnaise, for serving (optional)\u003c/li>\n\u003cli>1 cup chopped watercress, baby spinach, or daikon sprouts\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions\u003c/strong>\n\u003cli>In a bowl, whisk together the green onions, soy sauce, sesame oil, sugar, and ginger. Add the pork and gently mix with your hands to combine. Form into 4 patties.\u003c/li>\n\u003cfigure id=\"attachment_111763\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-mix.jpg\" alt=\"In a bowl, whisk together the green onions, soy sauce, sesame oil, sugar, and ginger.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111763\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, whisk together the green onions, soy sauce, sesame oil, sugar, and ginger. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111761\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-mix-meat.jpg\" alt=\"Add the pork and gently mix with your hands to combine.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111761\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the pork and gently mix with your hands to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111762\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-mix-meat1.jpg\" alt=\"Form into 4 patties.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111762\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Form into 4 patties. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111765\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burgers-pineapple.jpg\" alt=\"Prep four 1/2-inch-thick slices fresh pineapple, cored. Brush with olive oil for grilling.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111765\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prep four 1/2-inch-thick slices fresh pineapple, cored. Brush with olive oil for grilling. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Meanwhile, prepare a charcoal or gas grill for medium-high direct heat. Clean the grill grate. Grill the patties over the fire until nicely seared on both sides, turning occasionally, about 4 minutes on each side.\u003c/li>\n\u003cli>Lightly brush the pineapple with the olive oil. During the last 4 minutes of cooking, add the pineapple slices. Grill, turning once, until nicely seared.\u003c/li>\n\u003cfigure id=\"attachment_111759\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-grill.jpg\" alt=\"Grill the patties over the fire until nicely seared on both sides, turning occasionally, about 4 minutes on each side. During the last 4 minutes of cooking, add the pineapple slices. Grill, turning once, until nicely seared.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111759\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grill the patties over the fire until nicely seared on both sides, turning occasionally, about 4 minutes on each side. During the last 4 minutes of cooking, add the pineapple slices. Grill, turning once, until nicely seared. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer the patties and pineapple to a plate. Toast the buns on the grill.\u003c/li>\n\u003cfigure id=\"attachment_111760\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-grilled-together.jpg\" alt=\"Transfer the patties and pineapple to a plate.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111760\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the patties and pineapple to a plate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To assemble, spread the buns with mayo (if you like). Put a patty on the bottom of each bun. Top with a pineapple ring, then the greens/sprouts, and the burger bun top.\u003c/li>\n\u003cfigure id=\"attachment_111764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1.jpg\" alt=\"To assemble, spread the buns with mayo (if you like). Put a patty on the bottom of each bun. Top with a pineapple ring, then the greens/sprouts, and the burger bun top.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111764\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To assemble, spread the buns with mayo (if you like). Put a patty on the bottom of each bun. Top with a pineapple ring, then the greens/sprouts, and the burger bun top. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "How South Korea Uses Kimchi To Connect To The World — And Beyond",
"title": "How South Korea Uses Kimchi To Connect To The World — And Beyond",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2016/08/20160822_me_how_south_korea_uses_kimchi_to_connect_to_the_world_and_beyond.mp3\u003c/p>\n\u003cp>Everybody eats, which is what makes food a perfect choice to resolve conflicts and foster connections among nations. The concept is called \"gastrodiplomacy,\" and South Korea is one of its strongest champions.\u003c/p>\n\u003cp>The country is one of the world's best at branding itself through food, using its cuisine as a kind of \"soft power\" to help spread South Korea's influence. And even as the government supports its citizens in opening Korean restaurants around the world, it pays special attention to promoting that most ubiquitous of Korean foods: kimchi.\u003c/p>\n\u003cp>\"The Korean government studied a kind of diplomacy using Korean culture, music and especially Korean food,\" says Byung Hong Park, who is in charge of agriculture, food and rural affairs at the Korean Embassy in Washington, D.C.\u003c/p>\n\u003cp>\"Kimchi is like air in Korea,\" says Hyunjoo Albrecht, a San Francisco-based chef who grew up near the Korean Demilitarized Zone (DMZ), the strip of land that serves as the border between North Korea and South Korea. \"It always has to be in the refrigerator in every house, a big batch.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Kimchi is not just cabbage salad — it is essential to the culture of the country. There are hundreds of different varieties of kimchi in Korea, and about 1.5 million tons of it is consumed each year. Even the Korean stock market reflects this obsession: The \"Kimchi Index\" tracks when Napa cabbage and the 12 other ingredients — chili, carrots, radishes and anchovies among them — are at their best prices.\u003c/p>\n\u003cp>\"When I was young, my mom used to make 200 heads of cabbage, wintertime Kimjang,\" says YouTube's Korean cooking star, Maangchi.\u003c/p>\n\u003cp>Kimjang, the tradition of making kimchi, brought together entire villages and neighborhoods to turn hundreds of heads of cabbages into a source of food and nutrition for people who have historically borne long eras of deprivation and starvation. The kimchi was fermented and aged in underground pots or modern refrigerators.\u003c/p>\n\u003cp>The ritual of Kimjang is so vital to the country's identity that UNESCO added the tradition to its \u003ca href=\"http://www.unesco.org/culture/ich/en/RL/kimjang-making-and-sharing-kimchi-in-the-republic-of-korea-00881\">representative list of the intangible cultural heritage of humanity.\u003c/a> But the tradition is also threatened, as modern life continues to separate families and make fast food more popular than slow, traditional home-cooking.\u003c/p>\n\u003cp>\"It was the time when the women would gather and gossip. There would be matchmaking,\" says Sunhui Chang, who grew up in Incheon, South Korea, but is now chef and owner of the restaurant FuseBox in Oakland, Calif. \"There would be some marriages that came about during the time of kimchi making.\"\u003c/p>\n\u003cp>Hyunjoo remembers the ritual that took place each November in her village: \"You wouldn't greet your neighbors with 'Hi, how are you?' but with 'How many heads of cabbage are you doing?' \"\u003c/p>\n\u003cp>The kimchi-making traveled from house to house through the village. \"One person trimming the ginger, one person cutting the cabbage, one person cutting the radish,\" Hyunjoo says. \"It's very labor intensive. You need the help of others.\"\u003c/p>\n\u003cp>And though Kimjang was a way to bring the community together, Hyunjoo recalls volatile fights between her mother and a neighbor. \"They're yelling at each other,\" she says, \"and a few days later they're sitting next to each other cutting cabbage, joking together, making food together.\"\u003c/p>\n\u003cp>Chang says sharp gender divisions prevailed during Kimjang. \"Men weren't really allowed to be around,\" he says. \"I was always told that if the men started hanging around and touching the kimchi, it would be bad kimchi.\"\u003c/p>\n\u003cfigure id=\"attachment_111601\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/nasaphotokimchi_enl-4b721b7b10470186feb988ca4d0b762ad864f7c1.jpg\" alt=\"South Korean astronaut Soyeon Yi, seen here with Russian Federal Space Agency cosmonaut Yuri Malenchenko (middle) and NASA astronaut Peggy Whitson (right), prepared kimchi for her fellow space travelers aboard the International Space Station.\" width=\"2000\" height=\"1366\" class=\"size-full wp-image-111601\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/nasaphotokimchi_enl-4b721b7b10470186feb988ca4d0b762ad864f7c1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/nasaphotokimchi_enl-4b721b7b10470186feb988ca4d0b762ad864f7c1-400x273.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/nasaphotokimchi_enl-4b721b7b10470186feb988ca4d0b762ad864f7c1-800x546.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/nasaphotokimchi_enl-4b721b7b10470186feb988ca4d0b762ad864f7c1-768x525.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/nasaphotokimchi_enl-4b721b7b10470186feb988ca4d0b762ad864f7c1-1440x984.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/nasaphotokimchi_enl-4b721b7b10470186feb988ca4d0b762ad864f7c1-1180x806.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/nasaphotokimchi_enl-4b721b7b10470186feb988ca4d0b762ad864f7c1-960x656.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">South Korean astronaut Soyeon Yi, seen here with Russian Federal Space Agency cosmonaut Yuri Malenchenko (middle) and NASA astronaut Peggy Whitson (right), prepared kimchi for her fellow space travelers aboard the International Space Station. \u003ccite>(NASA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Kimchi in space\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong>For decades after the Korean War of the 1950s, the nation barely had enough money to feed itself, let alone enter the space race. It wasn't until 2008 that South Korea chose Soyeon Yi, a woman who had grown up in Gwanju, to be the country's first astronaut. \"When I was a kid, I couldn't even dare to be an astronaut,\" Yi says. \"Korea doesn't even have a space agency!\"\u003c/p>\n\u003cp>The government had worked for nearly a decade to invent Korean space food. Ten essential dishes were created, two of which were kimchi (freeze-dried and canned). It is difficult for Koreans to imagine a day without kimchi, let alone an entire space expedition.\u003c/p>\n\u003cp>\"Having kimchi in space, you are far from your home planet,\" Yi says. \"When you eat your own traditional food, it makes you feel emotionally supported.\"\u003c/p>\n\u003cp>The kimchi, however, had to be radiated to kill all the microorganisms in the probiotic-rich dish. \"After radiation the kimchi became so saggy. [It] looked like it was 100 years old,\" says Yi. \"I cannot say it's a really tasteful kimchi, but still I like it because I can feel my home.\"\u003c/p>\n\u003cp>\u003cstrong>K-Pop/K-Food\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong>K-Pop, the popular Korean music genre, burst onto the scene with its global hit \"Gangnam Style.\"\u003c/p>\n\u003cp>\"We call the Korean food '\u003ca href=\"https://www.youtube.com/watch?v=Qiwtg0zYSWo&feature=youtu.be\">K-Food,'\u003c/a> like 'K-Pop' music,\" says Park of the government-created campaign designed to popularize the country's cuisine.\u003c/p>\n\u003cp>\"The government gave financial support to Korean restaurants in the U.S.,\" says Hyunjoo, who six years ago started a line of kimchi called \"Sinto Gourmet\" in America. \"They want more people outside Korea to eat more Korean food.\"\u003c/p>\n\u003cfigure id=\"attachment_111612\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/kimchibus_sq-77e4e1bfa8fdd7a324c80418181bd522ed1fa4cb-s700-c85.jpg\" alt='Si-Hyeon Ryu, who launched the \"Kimchi Bus Project\" five years ago, has trekked to 34 countries to spread his love of the traditional dish.' width=\"640\" height=\"640\" class=\"size-full wp-image-111612\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/kimchibus_sq-77e4e1bfa8fdd7a324c80418181bd522ed1fa4cb-s700-c85.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kimchibus_sq-77e4e1bfa8fdd7a324c80418181bd522ed1fa4cb-s700-c85-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kimchibus_sq-77e4e1bfa8fdd7a324c80418181bd522ed1fa4cb-s700-c85-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kimchibus_sq-77e4e1bfa8fdd7a324c80418181bd522ed1fa4cb-s700-c85-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kimchibus_sq-77e4e1bfa8fdd7a324c80418181bd522ed1fa4cb-s700-c85-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kimchibus_sq-77e4e1bfa8fdd7a324c80418181bd522ed1fa4cb-s700-c85-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kimchibus_sq-77e4e1bfa8fdd7a324c80418181bd522ed1fa4cb-s700-c85-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kimchibus_sq-77e4e1bfa8fdd7a324c80418181bd522ed1fa4cb-s700-c85-128x128.jpg 128w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Si-Hyeon Ryu, who launched the \"Kimchi Bus Project\" five years ago, has trekked to 34 countries to spread his love of the traditional dish. \u003ccite>(Sihyeong Yu/Courtesy of the Kimchi Bus Project)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Kimchi Bus\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong>The \u003ca href=\"https://www.facebook.com/kimchibus/\">Kimchi Bus Project\u003c/a> was launched five years ago by Si-Hyeon Ryu, a chef and writer from South Korea. Ryu, whose travels are supported by the Korean government, has trekked to 32 countries — from the United States to Argentina to Italy — cooking traditional Korean food and spreading his love of kimchi.\u003c/p>\n\u003cp>\"People on the street know just about North and South Korea,\" he says, but not much about Korean cuisine. \"If I explain about kimchi, they will understand about Korea.\"\u003c/p>\n\u003cp>\"The Korean government is very conscious of food culture,\" says Johanna Mendelson Forman, a professor at American University in Washington, D.C., who specializes in gastrodiplomacy. \"The proliferation of Korean restaurants is an extension of that culture. Korea uses that 'kimchi diplomacy' as a way of branding itself.\"\u003c/p>\n\u003cp>Yi describes a night of kimchi diplomacy in space: \"I had a special Korean food night. I made dinner for all other six astronauts on the space station. I still remember one of my Russian colleagues — he tried to tell me it's good. But his face told me ... 'ugh, what the hell it is?' \"\u003c/p>\n\u003cp>\"I think food is not just a thing we eat for living,\" says Yi. \"Food helps us trust each other. In Korea we have a saying: Whoever prepares for you the good meal ... you cannot betray them.\"\u003c/p>\n\u003chr>\n\u003ch3>Kimchi Fried Rice\u003c/h3>\n\u003cp>\u003cem>This recipe comes to us courtesy of Hyunjoo Albrecht of \u003ca href=\"http://www.sintogourmet.com/portfolio_page/kimchi-fried-rice/\">Sinto Gourmet\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_111603\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/kimchi-fried-rice_enl-99925da70518a0bb88f40589393c288be3044089.jpg\" alt=\"Sinto Gourmet Kimchi Fried Rice\" width=\"600\" height=\"904\" class=\"size-full wp-image-111603\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/kimchi-fried-rice_enl-99925da70518a0bb88f40589393c288be3044089.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kimchi-fried-rice_enl-99925da70518a0bb88f40589393c288be3044089-400x603.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Sinto Gourmet Kimchi Fried Rice \u003ccite>(Hyunjoo Albrecht/Courtesy of Sinto Gourmet)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch4>Ingredients (Makes 2 portions)\u003c/h4>\n\u003cp>3 strips bacon, cut into strips about 1/4-inch lengths\u003cbr>1/3 cup yellow onion, chopped\u003cbr>1 cup red Napa cabbage kimchi, drained and chopped with juice saved\u003cbr>2 cups steamed white short-grain rice, chilled in refrigerator\u003cbr>2 tablespoons canola or vegetable oil\u003cbr>Salt and pepper\u003cbr>1/2 tablespoon butter\u003cbr>2 eggs cooked sunny side up (optional)\u003cbr>2 tablespoons green onion, sliced thin (optional)\u003c/p>\n\u003cp>\u003cstrong>Directions\u003c/strong>\u003c/p>\n\u003cp>1. Cook bacon in a 12-inch nonstick skillet over medium-high heat for about 3 minutes until golden brown. Take out bacon from the pan and set aside on a paper towel but leave bacon fat in the pan.\u003c/p>\n\u003cp>2. In the same pan with bacon fat in it, add the yellow onion and kimchi. Saute until the onion becomes translucent and kimchi is somewhat sweated out for about 3 to 4 minutes.\u003c/p>\n\u003cp>3. Add rice in the pan and try to break the lump of rice with an up and down motion using a flat wooden spoon or spatula, then stir for about 5 minutes. If the pan gets too dry from rice soaking up the oil, add canola oil or vegetable oil about one tablespoon at a time as you stir fry the mixture of rice, yellow onion, and Kimchi. If you like a stronger kimchi flavor, add kimchi juice a tablespoon at a time as you continue to stir fry.\u003c/p>\n\u003cp>4. Take pan off the heat, add bacon and butter, and mix well\u003c/p>\n\u003cp>6. Transfer rice to a serving platter, put a cooked egg on top, and sprinkle with green onion before serving.\u003c/p>\n\u003cp>\u003cstrong>IMPORTANT:\u003c/strong> Don't try to make kimchi fried rice with hot or warm rice. It will turn out incredibly mushy. Use only cold or at least slightly chilled rice. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The traditional dish is so essential to the nation's culture and identity that the government promotes it globally in an effort to foster understanding and peace among countries.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2016/08/20160822_me_how_south_korea_uses_kimchi_to_connect_to_the_world_and_beyond.mp3\u003c/p>\n\u003cp>Everybody eats, which is what makes food a perfect choice to resolve conflicts and foster connections among nations. The concept is called \"gastrodiplomacy,\" and South Korea is one of its strongest champions.\u003c/p>\n\u003cp>The country is one of the world's best at branding itself through food, using its cuisine as a kind of \"soft power\" to help spread South Korea's influence. And even as the government supports its citizens in opening Korean restaurants around the world, it pays special attention to promoting that most ubiquitous of Korean foods: kimchi.\u003c/p>\n\u003cp>\"The Korean government studied a kind of diplomacy using Korean culture, music and especially Korean food,\" says Byung Hong Park, who is in charge of agriculture, food and rural affairs at the Korean Embassy in Washington, D.C.\u003c/p>\n\u003cp>\"Kimchi is like air in Korea,\" says Hyunjoo Albrecht, a San Francisco-based chef who grew up near the Korean Demilitarized Zone (DMZ), the strip of land that serves as the border between North Korea and South Korea. \"It always has to be in the refrigerator in every house, a big batch.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Kimchi is not just cabbage salad — it is essential to the culture of the country. There are hundreds of different varieties of kimchi in Korea, and about 1.5 million tons of it is consumed each year. Even the Korean stock market reflects this obsession: The \"Kimchi Index\" tracks when Napa cabbage and the 12 other ingredients — chili, carrots, radishes and anchovies among them — are at their best prices.\u003c/p>\n\u003cp>\"When I was young, my mom used to make 200 heads of cabbage, wintertime Kimjang,\" says YouTube's Korean cooking star, Maangchi.\u003c/p>\n\u003cp>Kimjang, the tradition of making kimchi, brought together entire villages and neighborhoods to turn hundreds of heads of cabbages into a source of food and nutrition for people who have historically borne long eras of deprivation and starvation. The kimchi was fermented and aged in underground pots or modern refrigerators.\u003c/p>\n\u003cp>The ritual of Kimjang is so vital to the country's identity that UNESCO added the tradition to its \u003ca href=\"http://www.unesco.org/culture/ich/en/RL/kimjang-making-and-sharing-kimchi-in-the-republic-of-korea-00881\">representative list of the intangible cultural heritage of humanity.\u003c/a> But the tradition is also threatened, as modern life continues to separate families and make fast food more popular than slow, traditional home-cooking.\u003c/p>\n\u003cp>\"It was the time when the women would gather and gossip. There would be matchmaking,\" says Sunhui Chang, who grew up in Incheon, South Korea, but is now chef and owner of the restaurant FuseBox in Oakland, Calif. \"There would be some marriages that came about during the time of kimchi making.\"\u003c/p>\n\u003cp>Hyunjoo remembers the ritual that took place each November in her village: \"You wouldn't greet your neighbors with 'Hi, how are you?' but with 'How many heads of cabbage are you doing?' \"\u003c/p>\n\u003cp>The kimchi-making traveled from house to house through the village. \"One person trimming the ginger, one person cutting the cabbage, one person cutting the radish,\" Hyunjoo says. \"It's very labor intensive. You need the help of others.\"\u003c/p>\n\u003cp>And though Kimjang was a way to bring the community together, Hyunjoo recalls volatile fights between her mother and a neighbor. \"They're yelling at each other,\" she says, \"and a few days later they're sitting next to each other cutting cabbage, joking together, making food together.\"\u003c/p>\n\u003cp>Chang says sharp gender divisions prevailed during Kimjang. \"Men weren't really allowed to be around,\" he says. \"I was always told that if the men started hanging around and touching the kimchi, it would be bad kimchi.\"\u003c/p>\n\u003cfigure id=\"attachment_111601\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/nasaphotokimchi_enl-4b721b7b10470186feb988ca4d0b762ad864f7c1.jpg\" alt=\"South Korean astronaut Soyeon Yi, seen here with Russian Federal Space Agency cosmonaut Yuri Malenchenko (middle) and NASA astronaut Peggy Whitson (right), prepared kimchi for her fellow space travelers aboard the International Space Station.\" width=\"2000\" height=\"1366\" class=\"size-full wp-image-111601\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/nasaphotokimchi_enl-4b721b7b10470186feb988ca4d0b762ad864f7c1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/nasaphotokimchi_enl-4b721b7b10470186feb988ca4d0b762ad864f7c1-400x273.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/nasaphotokimchi_enl-4b721b7b10470186feb988ca4d0b762ad864f7c1-800x546.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/nasaphotokimchi_enl-4b721b7b10470186feb988ca4d0b762ad864f7c1-768x525.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/nasaphotokimchi_enl-4b721b7b10470186feb988ca4d0b762ad864f7c1-1440x984.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/nasaphotokimchi_enl-4b721b7b10470186feb988ca4d0b762ad864f7c1-1180x806.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/nasaphotokimchi_enl-4b721b7b10470186feb988ca4d0b762ad864f7c1-960x656.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">South Korean astronaut Soyeon Yi, seen here with Russian Federal Space Agency cosmonaut Yuri Malenchenko (middle) and NASA astronaut Peggy Whitson (right), prepared kimchi for her fellow space travelers aboard the International Space Station. \u003ccite>(NASA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Kimchi in space\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong>For decades after the Korean War of the 1950s, the nation barely had enough money to feed itself, let alone enter the space race. It wasn't until 2008 that South Korea chose Soyeon Yi, a woman who had grown up in Gwanju, to be the country's first astronaut. \"When I was a kid, I couldn't even dare to be an astronaut,\" Yi says. \"Korea doesn't even have a space agency!\"\u003c/p>\n\u003cp>The government had worked for nearly a decade to invent Korean space food. Ten essential dishes were created, two of which were kimchi (freeze-dried and canned). It is difficult for Koreans to imagine a day without kimchi, let alone an entire space expedition.\u003c/p>\n\u003cp>\"Having kimchi in space, you are far from your home planet,\" Yi says. \"When you eat your own traditional food, it makes you feel emotionally supported.\"\u003c/p>\n\u003cp>The kimchi, however, had to be radiated to kill all the microorganisms in the probiotic-rich dish. \"After radiation the kimchi became so saggy. [It] looked like it was 100 years old,\" says Yi. \"I cannot say it's a really tasteful kimchi, but still I like it because I can feel my home.\"\u003c/p>\n\u003cp>\u003cstrong>K-Pop/K-Food\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong>K-Pop, the popular Korean music genre, burst onto the scene with its global hit \"Gangnam Style.\"\u003c/p>\n\u003cp>\"We call the Korean food '\u003ca href=\"https://www.youtube.com/watch?v=Qiwtg0zYSWo&feature=youtu.be\">K-Food,'\u003c/a> like 'K-Pop' music,\" says Park of the government-created campaign designed to popularize the country's cuisine.\u003c/p>\n\u003cp>\"The government gave financial support to Korean restaurants in the U.S.,\" says Hyunjoo, who six years ago started a line of kimchi called \"Sinto Gourmet\" in America. \"They want more people outside Korea to eat more Korean food.\"\u003c/p>\n\u003cfigure id=\"attachment_111612\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/kimchibus_sq-77e4e1bfa8fdd7a324c80418181bd522ed1fa4cb-s700-c85.jpg\" alt='Si-Hyeon Ryu, who launched the \"Kimchi Bus Project\" five years ago, has trekked to 34 countries to spread his love of the traditional dish.' width=\"640\" height=\"640\" class=\"size-full wp-image-111612\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/kimchibus_sq-77e4e1bfa8fdd7a324c80418181bd522ed1fa4cb-s700-c85.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kimchibus_sq-77e4e1bfa8fdd7a324c80418181bd522ed1fa4cb-s700-c85-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kimchibus_sq-77e4e1bfa8fdd7a324c80418181bd522ed1fa4cb-s700-c85-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kimchibus_sq-77e4e1bfa8fdd7a324c80418181bd522ed1fa4cb-s700-c85-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kimchibus_sq-77e4e1bfa8fdd7a324c80418181bd522ed1fa4cb-s700-c85-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kimchibus_sq-77e4e1bfa8fdd7a324c80418181bd522ed1fa4cb-s700-c85-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kimchibus_sq-77e4e1bfa8fdd7a324c80418181bd522ed1fa4cb-s700-c85-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kimchibus_sq-77e4e1bfa8fdd7a324c80418181bd522ed1fa4cb-s700-c85-128x128.jpg 128w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Si-Hyeon Ryu, who launched the \"Kimchi Bus Project\" five years ago, has trekked to 34 countries to spread his love of the traditional dish. \u003ccite>(Sihyeong Yu/Courtesy of the Kimchi Bus Project)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Kimchi Bus\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong>The \u003ca href=\"https://www.facebook.com/kimchibus/\">Kimchi Bus Project\u003c/a> was launched five years ago by Si-Hyeon Ryu, a chef and writer from South Korea. Ryu, whose travels are supported by the Korean government, has trekked to 32 countries — from the United States to Argentina to Italy — cooking traditional Korean food and spreading his love of kimchi.\u003c/p>\n\u003cp>\"People on the street know just about North and South Korea,\" he says, but not much about Korean cuisine. \"If I explain about kimchi, they will understand about Korea.\"\u003c/p>\n\u003cp>\"The Korean government is very conscious of food culture,\" says Johanna Mendelson Forman, a professor at American University in Washington, D.C., who specializes in gastrodiplomacy. \"The proliferation of Korean restaurants is an extension of that culture. Korea uses that 'kimchi diplomacy' as a way of branding itself.\"\u003c/p>\n\u003cp>Yi describes a night of kimchi diplomacy in space: \"I had a special Korean food night. I made dinner for all other six astronauts on the space station. I still remember one of my Russian colleagues — he tried to tell me it's good. But his face told me ... 'ugh, what the hell it is?' \"\u003c/p>\n\u003cp>\"I think food is not just a thing we eat for living,\" says Yi. \"Food helps us trust each other. In Korea we have a saying: Whoever prepares for you the good meal ... you cannot betray them.\"\u003c/p>\n\u003chr>\n\u003ch3>Kimchi Fried Rice\u003c/h3>\n\u003cp>\u003cem>This recipe comes to us courtesy of Hyunjoo Albrecht of \u003ca href=\"http://www.sintogourmet.com/portfolio_page/kimchi-fried-rice/\">Sinto Gourmet\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_111603\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/kimchi-fried-rice_enl-99925da70518a0bb88f40589393c288be3044089.jpg\" alt=\"Sinto Gourmet Kimchi Fried Rice\" width=\"600\" height=\"904\" class=\"size-full wp-image-111603\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/kimchi-fried-rice_enl-99925da70518a0bb88f40589393c288be3044089.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kimchi-fried-rice_enl-99925da70518a0bb88f40589393c288be3044089-400x603.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Sinto Gourmet Kimchi Fried Rice \u003ccite>(Hyunjoo Albrecht/Courtesy of Sinto Gourmet)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch4>Ingredients (Makes 2 portions)\u003c/h4>\n\u003cp>3 strips bacon, cut into strips about 1/4-inch lengths\u003cbr>1/3 cup yellow onion, chopped\u003cbr>1 cup red Napa cabbage kimchi, drained and chopped with juice saved\u003cbr>2 cups steamed white short-grain rice, chilled in refrigerator\u003cbr>2 tablespoons canola or vegetable oil\u003cbr>Salt and pepper\u003cbr>1/2 tablespoon butter\u003cbr>2 eggs cooked sunny side up (optional)\u003cbr>2 tablespoons green onion, sliced thin (optional)\u003c/p>\n\u003cp>\u003cstrong>Directions\u003c/strong>\u003c/p>\n\u003cp>1. Cook bacon in a 12-inch nonstick skillet over medium-high heat for about 3 minutes until golden brown. Take out bacon from the pan and set aside on a paper towel but leave bacon fat in the pan.\u003c/p>\n\u003cp>2. In the same pan with bacon fat in it, add the yellow onion and kimchi. Saute until the onion becomes translucent and kimchi is somewhat sweated out for about 3 to 4 minutes.\u003c/p>\n\u003cp>3. Add rice in the pan and try to break the lump of rice with an up and down motion using a flat wooden spoon or spatula, then stir for about 5 minutes. If the pan gets too dry from rice soaking up the oil, add canola oil or vegetable oil about one tablespoon at a time as you stir fry the mixture of rice, yellow onion, and Kimchi. If you like a stronger kimchi flavor, add kimchi juice a tablespoon at a time as you continue to stir fry.\u003c/p>\n\u003cp>4. Take pan off the heat, add bacon and butter, and mix well\u003c/p>\n\u003cp>6. Transfer rice to a serving platter, put a cooked egg on top, and sprinkle with green onion before serving.\u003c/p>\n\u003cp>\u003cstrong>IMPORTANT:\u003c/strong> Don't try to make kimchi fried rice with hot or warm rice. It will turn out incredibly mushy. Use only cold or at least slightly chilled rice. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "From Darkroom To Kitchen: A Time Capsule Of Recipes From Midcentury Photographers",
"title": "From Darkroom To Kitchen: A Time Capsule Of Recipes From Midcentury Photographers",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>In 1977, Deborah Barsel, a bored assistant registrar at the \u003ca href=\"https://www.eastman.org/\">George Eastman Museum\u003c/a> in Rochester, N.Y., decided to try a fun side project. She would create a cookbook made up of recipes and images from famous photographers of the day. She sent letters to various artists and put an ad in the museum's magazine asking for submissions. In return, she received 120 photos, recipes and even a postcard from urban photographer John Gossage saying simply: \"I eat out.\"\u003c/p>\n\u003cp>Then, like the projects of so many who leave their jobs for graduate school, the submissions were filed in a box titled \"Photographer's Cookbook\" and stored away for 35 years. The museum's current curator Lisa Hostetler found the box and brought it to print.\u003c/p>\n\u003cp>\u003cem>The Photographer's Cookbook \u003c/em>is a testament to the lost art of recipe writing. Today, thousands of recipes are just a quick Google search away, but there's often very little personality to accompany the bare lists of ingredients and instructions. Then there are the recipes in this book — many of which are not the photographers' dream recipes or even the most impressive items in their culinary arsenals.\u003c/p>\n\u003cfigure id=\"attachment_111474\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pcb_10_enl-3de12bab496a6bddf94d76e7f93ae17d356b0a5f.jpg\" alt=\"Stephen Shore, New York City, New York, September–October 1972, with the recipe: Stephen Shore's Key Lime Pie Supreme.\" width=\"1500\" height=\"999\" class=\"size-full wp-image-111474\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_10_enl-3de12bab496a6bddf94d76e7f93ae17d356b0a5f.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_10_enl-3de12bab496a6bddf94d76e7f93ae17d356b0a5f-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_10_enl-3de12bab496a6bddf94d76e7f93ae17d356b0a5f-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_10_enl-3de12bab496a6bddf94d76e7f93ae17d356b0a5f-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_10_enl-3de12bab496a6bddf94d76e7f93ae17d356b0a5f-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_10_enl-3de12bab496a6bddf94d76e7f93ae17d356b0a5f-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_10_enl-3de12bab496a6bddf94d76e7f93ae17d356b0a5f-960x639.jpg 960w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Stephen Shore, New York City, New York, September–October 1972, with the recipe: Stephen Shore's Key Lime Pie Supreme. \u003ccite>(Stephen Shore/Courtesy of Stephen Shore and 303 Gallery, New York)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Portrait photographer Hans Namuth's peasant bread is less a recipe than a praise of the individuality of bread. Rather than giving exact times, he writes that the baker should \"let rise until doubled in size. (One hour? Two? It depends on the time of year, the temperature of your house, etc.)\" Even the baking temperature itself depends on the oven. He notes, \"I have baked bread in many ovens (always preferring gas ovens) and never found two alike.\"\u003c/p>\n\u003cp>Eileen Cowin writes in the introduction to a recipe for \"vegetable cheese casserole\" that she once read a Tom Robbins novel that mentioned a spray-on substance that made everything taste like chocolate chip cookies. \"That would be my favorite recipe if I could find it. Since I haven't ... \" she trails off, before writing down the ingredients for the much more realistic casserole.\u003c/p>\n\u003cfigure id=\"attachment_111475\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pcb_4_enl-f6a6f6334d77fbe8ad06935dcadb07046ce5142c.jpg\" alt=\"Imogen Cunningham, My Kitchen Sink, 1947, with the recipe: Imogen Cunningham's Borscht.\" width=\"1500\" height=\"1176\" class=\"size-full wp-image-111475\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_4_enl-f6a6f6334d77fbe8ad06935dcadb07046ce5142c.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_4_enl-f6a6f6334d77fbe8ad06935dcadb07046ce5142c-400x314.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_4_enl-f6a6f6334d77fbe8ad06935dcadb07046ce5142c-800x627.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_4_enl-f6a6f6334d77fbe8ad06935dcadb07046ce5142c-768x602.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_4_enl-f6a6f6334d77fbe8ad06935dcadb07046ce5142c-1440x1129.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_4_enl-f6a6f6334d77fbe8ad06935dcadb07046ce5142c-1180x925.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_4_enl-f6a6f6334d77fbe8ad06935dcadb07046ce5142c-960x753.jpg 960w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Imogen Cunningham, My Kitchen Sink, 1947, with the recipe: Imogen Cunningham's Borscht. \u003ccite>(Imogen Cunningham/Imogen Cunningham Trust)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ralph Steiner sent in an offbeat recipe for the loftily named \"zwei vier minute eier,\" or \"two four-minute eggs.\" This is not a guy you should ask to cook you breakfast, much less put in a cookbook, yet his recipe speaks volumes about the type of person he was outside of his photography and experimental films. He proudly states that his two greatest culinary accomplishments are \"How to take a box of cornflakes down from the shelf\" and \"How to boil 2 four-minute eggs.\" He instructs readers to \"watch one's watch watchfully for 240 seconds\" after dropping the eggs into the hot water.\u003c/p>\n\u003cfigure id=\"attachment_111476\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pcb_3_enl-4b61d0a65db076dcfe44081e52ecfa4637aa46d9.jpg\" alt=\"William Eggleston, Untitled, 1976; from the series Election Eve, with the recipe: William Eggleston's Cheese Grits Casserole.\" width=\"1500\" height=\"1014\" class=\"size-full wp-image-111476\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_3_enl-4b61d0a65db076dcfe44081e52ecfa4637aa46d9.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_3_enl-4b61d0a65db076dcfe44081e52ecfa4637aa46d9-400x270.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_3_enl-4b61d0a65db076dcfe44081e52ecfa4637aa46d9-800x541.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_3_enl-4b61d0a65db076dcfe44081e52ecfa4637aa46d9-768x519.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_3_enl-4b61d0a65db076dcfe44081e52ecfa4637aa46d9-1440x973.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_3_enl-4b61d0a65db076dcfe44081e52ecfa4637aa46d9-1180x798.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_3_enl-4b61d0a65db076dcfe44081e52ecfa4637aa46d9-960x649.jpg 960w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">William Eggleston, Untitled, 1976; from the series Election Eve, with the recipe: William Eggleston's Cheese Grits Casserole. \u003ccite>(William Eggleston/Eggleston Artistic Trust, Courtesy of Cheim & Read, New York)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Forget walking a mile in someone's shoes — the best way to get to know someone is to spend a day (not literally) in their stomach. Each photographer chose one photo to go with the recipes, so the recipes themselves are just part of the fun. The photos are subject to artistic license, however. They are often more representative of the photographer's work than of the recipes themselves.\u003c/p>\n\u003cfigure id=\"attachment_111477\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pcb_1_enl-be439002c7256acc35222e70fa51251ee9ddb936.jpg\" alt=\"Ansel Adams, Still Life, San Francisco, 1932, with the recipe: Ansel Adams's Poached Eggs in Beer.\" width=\"1200\" height=\"1500\" class=\"size-full wp-image-111477\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_1_enl-be439002c7256acc35222e70fa51251ee9ddb936.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_1_enl-be439002c7256acc35222e70fa51251ee9ddb936-400x500.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_1_enl-be439002c7256acc35222e70fa51251ee9ddb936-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_1_enl-be439002c7256acc35222e70fa51251ee9ddb936-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_1_enl-be439002c7256acc35222e70fa51251ee9ddb936-1180x1475.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_1_enl-be439002c7256acc35222e70fa51251ee9ddb936-960x1200.jpg 960w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Ansel Adams, Still Life, San Francisco, 1932, with the recipe: Ansel Adams's Poached Eggs in Beer. \u003ccite>(Ansel Adams/The Ansel Adams Publishing Rights Trust)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Neal Slavin, who specializes in group portraits of everything from bingo clubs to pugs to Miss America contestants, is one of the few who took a photo directly for the cookbook\u003cem>.\u003c/em> At first glance, his hot dog recipe is simple. But he then proceeds to give 12 different frankfurter toppings themed to \"regional costumes\": the New York frankfurter (with sauerkraut); the Southern frankfurter (macaroni and cheese, bacon and even more cheddar cheese); and the Polynesian frankfurter (pineapple rings, cantaloupe and chutney). In the photograph, all 12 types of hot dogs are grouped together in their full culinary glory.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Some, like Americana photographer Stephen Shore, who many consider the godfather of the type of food diary photography that regularly graces Instagram, chose a photo that has less to do with the recipe and more to do with a jarring juxtaposition of food and art. Despite the sweetness of the food, Shore's recipe for \"key lime pie supreme\" contains no extra narrative. The photo, titled only \"New York City, New York,\" shows the remnants of what looks like a late night — a cup of coffee spilling into its saucer, a stained table cloth, a cigar and the check signed by Shore himself. If this was a night that had a key lime pie in it, the dessert is long gone.\u003c/p>\n\u003cp>The book's introduction notes that cooking and photography — particularly darkroom photography — have similar subjective elements of mixing, experimentation and tweaking. A person's favorite recipe can shed light on who they are, where they come from, how they view life — or whether they'd just like to forget about cooking and eat out.\u003c/p>\n\u003cfigure id=\"attachment_111478\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pcb_2_enl-527510b8caa3e5408f37b4b112f65228383d49f0.jpg\" alt=\"Ralph Steiner, Ham and Eggs, advertisement for The Delineator, 1929, with the recipe: Ralph Steiner's Zwei Vier Minuten Eier.\" width=\"1500\" height=\"1176\" class=\"size-full wp-image-111478\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_2_enl-527510b8caa3e5408f37b4b112f65228383d49f0.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_2_enl-527510b8caa3e5408f37b4b112f65228383d49f0-400x314.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_2_enl-527510b8caa3e5408f37b4b112f65228383d49f0-800x627.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_2_enl-527510b8caa3e5408f37b4b112f65228383d49f0-768x602.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_2_enl-527510b8caa3e5408f37b4b112f65228383d49f0-1440x1129.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_2_enl-527510b8caa3e5408f37b4b112f65228383d49f0-1180x925.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_2_enl-527510b8caa3e5408f37b4b112f65228383d49f0-960x753.jpg 960w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Ralph Steiner, Ham and Eggs, advertisement for The Delineator, 1929, with the recipe: Ralph Steiner's Zwei Vier Minuten Eier. \u003ccite>(Ralph Steiner/Estate of Ralph Steiner, Courtesy of George Eastman Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003chr>\n\u003ch3>\u003ca name=\"eggs\">\u003c/a>Recipe: Ansel Adams's Eggs Poached In Beer\u003c/h3>\n\u003cp>1⁄4 cup (1/8 pound) butter\u003c/p>\n\u003cp>Mixed spices\u003c/p>\n\u003cp>Dash sherry\u003c/p>\n\u003cp>1 bottle dark malt liquor or strong ale (ordinary beer is not strong enough)\u003c/p>\n\u003cp>1/4 teaspoon salt\u003c/p>\n\u003cp>2 eggs\u003c/p>\n\u003cp>2 pieces toast\u003c/p>\n\u003cp>Dash paprika\u003c/p>\n\u003cp>Melt butter in microwave oven, but do not allow to brown. Add a dash of mixed spices and sherry.\u003c/p>\n\u003cp>In a small bowl, microwave malt or ale with 1/4 teaspoon salt just to the boiling point. Carefully slide eggs into this hot liquid, cover with paper plate or glass bowl (to retain thermal heat), and cook as desired in microwave. (See note below on microwave cooking.)\u003c/p>\n\u003cp>While eggs are cooking in microwave, make two pieces of toast. Spread part of the butter-spice mix over the toast.\u003c/p>\n\u003cp>Serve eggs on the toast, and pour over the rest of the butter-spice mix. Add a dash of paprika.\u003c/p>\n\u003cp>\u003cem>Note on microwave cooking:\u003c/em>\u003c/p>\n\u003cp>I like my eggs poached soft. I find that 1 egg in the hot ale or malt takes about 1 minute to cook, 2 eggs about 2 minutes, etc., all the way up to 8 eggs about 8 minutes. When working with as many as 8 eggs, the bowl should be moved around every 2–3 minutes.\u003c/p>\n\u003ch3>\u003ca name=\"eier\">\u003c/a>Ralph Steiner's Zwei Vier Minuten Eier\u003c/h3>\n\u003cp>Basically I am more a Basse Cuisine than a Haut Cuisine chef. I got my Cordon Blue not in Paris but in Erie, Pennsylvania. There I learned two accomplishments:\u003c/p>\n\u003cp>a. How to take a box of corn flakes down from the shelf.\u003c/p>\n\u003cp>b. How to boil 2 four minute eggs.\u003c/p>\n\u003cp>Eggs are important! You, of course, recall Samuel Butler's famous solution of the ancient question: \"Which came first, the chicken or the egg?\" He said: \"The egg came first: a chicken is only an egg's way of making another egg.\"\u003c/p>\n\u003cp>Now for my \"favorite\"/only recipe:\u003c/p>\n\u003cp>One puts water an egg's diameter deep into a pan. Turns heat on. When boiling briskly, drop two eggs in from low altitude. Turn heat off. One watches one's watch watchfully for two hundred and forty seconds. At the stroke of two forty, one removes eggs. On opening eggs I always manage to get some bits of shell—or is it \"will\" in my eggs. I never know when to use \"shell\" and when to use \"will.\" Never mind; a bit of shell ingested gives a man shell power.\u003c/p>\n\u003ch3>\u003ca name=\"grits\">\u003c/a>William Eggleston's Cheese Grits Casserole\u003c/h3>\n\u003cp>\u003cem>Makes 6-8 servings\u003c/em>\u003c/p>\n\u003cp>1 cup grits\u003c/p>\n\u003cp>1 teaspoon salt\u003c/p>\n\u003cp>4 cups water\u003c/p>\n\u003cp>1 stick butter\u003c/p>\n\u003cp>1/2 pound velveeta cheese\u003c/p>\n\u003cp>3 eggs, slightly beaten\u003c/p>\n\u003cp>1/3 cup milk\u003c/p>\n\u003cp>Cook as usual grits in salted water until done. Then add butter, cheese, eggs, and milk. Stir until melted smooth. Place in quart casserole, and bake for 1 hour at 350 degrees.\u003c/p>\n\u003ch3>\u003ca name=\"borscht\">\u003c/a>Imogen Cunningham's Borscht\u003c/h3>\n\u003cp>For one thing I do not consider Alice B. Toklas a GREAT cook. Very likely her cooking contributed to the death of Gertrude and herself. Besides her beef stew cooked in burgundy, I can think only of her beautiful soups beginning with gazpacho from everywhere. I do not know how to put it, but exotic eatery is very interesting to me. I think we are all TOO addicted to salt and that we can get enough in vegetables that offer it. We do not know the flavor of anything because we doctor it too much. While I am on soups, I should tell you what I do for borscht. I make a good soup of beef and meat and bones; put some fresh beets in, and when I am ready to serve it, I make it half mine and half Manischewitz (commercial bottle of borscht). I prefer it cold with sour cream.\u003c/p>\n\u003ch3>\u003ca name=\"frankfurters\">\u003c/a>Neal Slavin: Nylen's Frankfurters in Full Dress\u003c/h3>\n\u003cp>My most delightful and favorite \"tidbit gastronomique\" is called the \"Nylen Full-Dress Frank.\" It's named after a professional colleague, Judy Nylen, who not by chance is also its creator ...\u003c/p>\n\u003cp>The frankfurter need not be left naked! It can be formalized, decked out, and ethnicized for a sumptuous midnight snack or fun party fare. Condiments, garnishes, and accents can take on any theme. Those described below are \"regional costumes\" to be grouped buffet style for a party so guests can create their own masterpieces.\u003c/p>\n\u003cp>\u003cem>Serves 24\u003c/em>\u003c/p>\n\u003cp>48 Frankfurters\u003c/p>\n\u003cp>48 Buns\u003c/p>\n\u003cp>Bring 6 quarts of water to a boil in one or more large pots. Remove pots from heat, and put in frankfurters. Cover and let stand 7 minutes. Frankfurters can be served right from the pot, or kept warm on a hot tray set on low. They will last several hours in warm water.\u003c/p>\n\u003cp>Buns can be warmed in an electric bun warmer or an improvised version created by placing a basket in an electric frying pan or wok, wrapping buns in a large napkin and covering.\u003c/p>\n\u003cp>\u003cstrong>DRESSINGS:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>New Yorker\u003c/em>\u003c/p>\n\u003cp>2 cups sauerkraut\u003c/p>\n\u003cp>Heat sauerkraut through and keep warm on hot tray; smother frankfurter.\u003c/p>\n\u003cp>\u003cem>German\u003c/em>\u003c/p>\n\u003cp>1 cup applesauce\u003c/p>\n\u003cp>1 cup crab apples, sliced\u003c/p>\n\u003cp>Spoon applesauce over frankfurter, and garnish with crab apples.\u003c/p>\n\u003cp>\u003cem>Californian\u003c/em>\u003c/p>\n\u003cp>1 pint cherry tomatoes, sliced\u003c/p>\n\u003cp>1 head of curly Spanish lettuce\u003c/p>\n\u003cp>1/2 cup Thousand Island dressing\u003c/p>\n\u003cp>Place lettuce under frankfurter which has been sliced lengthwise; stuff with tomato slices down the center and top with dressing.\u003c/p>\n\u003cp>\u003cem>Southern\u003c/em>\u003c/p>\n\u003cp>2 cups frozen macaroni and cheese, baked according to package\u003c/p>\n\u003cp>1/2 pound bacon, cut in half and fried lightly crisp\u003c/p>\n\u003cp>1 cup cheddar cheese\u003c/p>\n\u003cp>Spoon macaroni onto bun, put in frankfurter, cover with a little more macaroni, top with bacon and grated cheese, and melt in toaster oven.\u003c/p>\n\u003cp>\u003cem>Mexican\u003c/em>\u003c/p>\n\u003cp>4 frying peppers, in rings\u003c/p>\n\u003cp>2 cups chili, without beans\u003c/p>\n\u003cp>1 cup onion, finely chopped\u003c/p>\n\u003cp>Heat chili through, and keep warm on hot tray. String peppers, 3 or 4, on to frankfurter, top with chili and onions.\u003c/p>\n\u003cp>\u003cem>Chinese\u003c/em>\u003c/p>\n\u003cp>1/2 cup water chestnuts, sliced\u003c/p>\n\u003cp>1 cup canned sliced peaches\u003c/p>\n\u003cp>1/2 cup bamboo shoots, sliced\u003c/p>\n\u003cp>1/2 cup sweet and sour sauce\u003c/p>\n\u003cp>Cut frankfurter in short, diagonal slits, and stuff these with water chestnuts. Top with peaches, bamboo shoots, and sauce.\u003c/p>\n\u003cp>\u003cem>Middle Eastern\u003c/em>\u003c/p>\n\u003cp>1 cup kumquats, peeled and quartered\u003c/p>\n\u003cp>1 large red onion, sliced in rings\u003c/p>\n\u003cp>1/2 cup mayonnaise\u003c/p>\n\u003cp>Slice frankfurter lengthwise and stuff with 3 or 4 kumquat quarters, alternating with red onion. Surround with mayonnaise.\u003c/p>\n\u003cp>\u003cem>Irish\u003c/em>\u003c/p>\n\u003cp>2 cups pickle relish—Emerald style\u003c/p>\n\u003cp>1 small bunch watercress\u003c/p>\n\u003cp>Smother frankfurter in relish, and garnish with watercress \"clovers.\"\u003c/p>\n\u003cp>\u003cem>New Englander\u003c/em>\u003c/p>\n\u003cp>2 cups baked beans\u003c/p>\n\u003cp>1 bunch curly parsley\u003c/p>\n\u003cp>Heat beans through, and keep warm on hot tray; spoon over frankfurter, and garnish with parsley.\u003c/p>\n\u003cp>\u003cem>Polynesian\u003c/em>\u003c/p>\n\u003cp>1 cup pineapple rings, halved\u003c/p>\n\u003cp>1/2 cantaloupe, cubed\u003c/p>\n\u003cp>1/2 cup Major Grey's Chutney (may substitute any mango chutney)\u003c/p>\n\u003cp>Place pineapple rings over frankfurter, garnish with cantaloupe, and top with chutney.\u003c/p>\n\u003cp>\u003cem>All American\u003c/em>\u003c/p>\n\u003cp>1 cup brown mustard (or any favorite)\u003c/p>\n\u003cp>1/4 cup snipped chives\u003c/p>\n\u003cp>Smother frankfurter in traditional manner.\u003c/p>\n\u003cp>\u003cem>Italian\u003c/em>\u003c/p>\n\u003cp>1 cup pizza sauce\u003c/p>\n\u003cp>1 cup grated mozzarella cheese\u003c/p>\n\u003cp>1 red bell pepper, in thin strips\u003c/p>\n\u003cp>1 green pepper, sliced in thin strips\u003c/p>\n\u003cp>12 fresh mushrooms, sliced\u003c/p>\n\u003cp>Keep pizza sauce warm on hot tray. Spoon over bun, put in frankfurter, and top with grated cheese, pepper strips, and mushrooms. Put frankfurter in toaster oven to melt cheese.\u003c/p>\n\u003ch3>\u003ca name=\"pie\">\u003c/a>Stephen Shore's Key Lime Pie Supreme\u003c/h3>\n\u003cp>\u003cem>Crust:\u003c/em>\u003c/p>\n\u003cp>Make graham cracker crust following instructions on box, but increasing all the quantities 50 percent. Be sure to use brown sugar.\u003c/p>\n\u003cp>\u003cem>Filling:\u003c/em>\u003c/p>\n\u003cp>1 cup sugar\u003c/p>\n\u003cp>1/4 cup flour\u003c/p>\n\u003cp>3 tablespoons corn starch\u003c/p>\n\u003cp>1/4 teaspoon salt\u003c/p>\n\u003cp>2 cups water\u003c/p>\n\u003cp>3 egg yolks\u003c/p>\n\u003cp>1 tablespoon butter\u003c/p>\n\u003cp>Juice of 2 large limes (approximately 1/3 to 1/2 cup)\u003c/p>\n\u003cp>Grated rind of 2 limes\u003c/p>\n\u003cp>One container of heavy whipping cream\u003c/p>\n\u003cp>Combine sugar, flour, cornstarch, and salt in a saucepan, and stir in water gradually. Cook on medium heat until thickened. Add the beaten egg yolks gradually and return to a low heat and cook for 2 minutes stirring constantly.\u003c/p>\n\u003cp>Stir in the butter, lime juice, and rind and allow them to cool slightly. Pour into the baked pastry shell and cool.\u003c/p>\n\u003cp>\u003cem>Topping:\u003c/em>\u003c/p>\n\u003cp>Make whipped cream with 1 container of heavy whipping cream and sweeten with sugar. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Ansel Adams' poached eggs. William Eggleston's cheese grits casserole. Four decades after being hidden away in a museum, a collection of images and recipes from famed artists finally sees the light.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In 1977, Deborah Barsel, a bored assistant registrar at the \u003ca href=\"https://www.eastman.org/\">George Eastman Museum\u003c/a> in Rochester, N.Y., decided to try a fun side project. She would create a cookbook made up of recipes and images from famous photographers of the day. She sent letters to various artists and put an ad in the museum's magazine asking for submissions. In return, she received 120 photos, recipes and even a postcard from urban photographer John Gossage saying simply: \"I eat out.\"\u003c/p>\n\u003cp>Then, like the projects of so many who leave their jobs for graduate school, the submissions were filed in a box titled \"Photographer's Cookbook\" and stored away for 35 years. The museum's current curator Lisa Hostetler found the box and brought it to print.\u003c/p>\n\u003cp>\u003cem>The Photographer's Cookbook \u003c/em>is a testament to the lost art of recipe writing. Today, thousands of recipes are just a quick Google search away, but there's often very little personality to accompany the bare lists of ingredients and instructions. Then there are the recipes in this book — many of which are not the photographers' dream recipes or even the most impressive items in their culinary arsenals.\u003c/p>\n\u003cfigure id=\"attachment_111474\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pcb_10_enl-3de12bab496a6bddf94d76e7f93ae17d356b0a5f.jpg\" alt=\"Stephen Shore, New York City, New York, September–October 1972, with the recipe: Stephen Shore's Key Lime Pie Supreme.\" width=\"1500\" height=\"999\" class=\"size-full wp-image-111474\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_10_enl-3de12bab496a6bddf94d76e7f93ae17d356b0a5f.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_10_enl-3de12bab496a6bddf94d76e7f93ae17d356b0a5f-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_10_enl-3de12bab496a6bddf94d76e7f93ae17d356b0a5f-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_10_enl-3de12bab496a6bddf94d76e7f93ae17d356b0a5f-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_10_enl-3de12bab496a6bddf94d76e7f93ae17d356b0a5f-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_10_enl-3de12bab496a6bddf94d76e7f93ae17d356b0a5f-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_10_enl-3de12bab496a6bddf94d76e7f93ae17d356b0a5f-960x639.jpg 960w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Stephen Shore, New York City, New York, September–October 1972, with the recipe: Stephen Shore's Key Lime Pie Supreme. \u003ccite>(Stephen Shore/Courtesy of Stephen Shore and 303 Gallery, New York)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Portrait photographer Hans Namuth's peasant bread is less a recipe than a praise of the individuality of bread. Rather than giving exact times, he writes that the baker should \"let rise until doubled in size. (One hour? Two? It depends on the time of year, the temperature of your house, etc.)\" Even the baking temperature itself depends on the oven. He notes, \"I have baked bread in many ovens (always preferring gas ovens) and never found two alike.\"\u003c/p>\n\u003cp>Eileen Cowin writes in the introduction to a recipe for \"vegetable cheese casserole\" that she once read a Tom Robbins novel that mentioned a spray-on substance that made everything taste like chocolate chip cookies. \"That would be my favorite recipe if I could find it. Since I haven't ... \" she trails off, before writing down the ingredients for the much more realistic casserole.\u003c/p>\n\u003cfigure id=\"attachment_111475\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pcb_4_enl-f6a6f6334d77fbe8ad06935dcadb07046ce5142c.jpg\" alt=\"Imogen Cunningham, My Kitchen Sink, 1947, with the recipe: Imogen Cunningham's Borscht.\" width=\"1500\" height=\"1176\" class=\"size-full wp-image-111475\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_4_enl-f6a6f6334d77fbe8ad06935dcadb07046ce5142c.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_4_enl-f6a6f6334d77fbe8ad06935dcadb07046ce5142c-400x314.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_4_enl-f6a6f6334d77fbe8ad06935dcadb07046ce5142c-800x627.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_4_enl-f6a6f6334d77fbe8ad06935dcadb07046ce5142c-768x602.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_4_enl-f6a6f6334d77fbe8ad06935dcadb07046ce5142c-1440x1129.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_4_enl-f6a6f6334d77fbe8ad06935dcadb07046ce5142c-1180x925.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_4_enl-f6a6f6334d77fbe8ad06935dcadb07046ce5142c-960x753.jpg 960w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Imogen Cunningham, My Kitchen Sink, 1947, with the recipe: Imogen Cunningham's Borscht. \u003ccite>(Imogen Cunningham/Imogen Cunningham Trust)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ralph Steiner sent in an offbeat recipe for the loftily named \"zwei vier minute eier,\" or \"two four-minute eggs.\" This is not a guy you should ask to cook you breakfast, much less put in a cookbook, yet his recipe speaks volumes about the type of person he was outside of his photography and experimental films. He proudly states that his two greatest culinary accomplishments are \"How to take a box of cornflakes down from the shelf\" and \"How to boil 2 four-minute eggs.\" He instructs readers to \"watch one's watch watchfully for 240 seconds\" after dropping the eggs into the hot water.\u003c/p>\n\u003cfigure id=\"attachment_111476\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pcb_3_enl-4b61d0a65db076dcfe44081e52ecfa4637aa46d9.jpg\" alt=\"William Eggleston, Untitled, 1976; from the series Election Eve, with the recipe: William Eggleston's Cheese Grits Casserole.\" width=\"1500\" height=\"1014\" class=\"size-full wp-image-111476\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_3_enl-4b61d0a65db076dcfe44081e52ecfa4637aa46d9.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_3_enl-4b61d0a65db076dcfe44081e52ecfa4637aa46d9-400x270.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_3_enl-4b61d0a65db076dcfe44081e52ecfa4637aa46d9-800x541.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_3_enl-4b61d0a65db076dcfe44081e52ecfa4637aa46d9-768x519.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_3_enl-4b61d0a65db076dcfe44081e52ecfa4637aa46d9-1440x973.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_3_enl-4b61d0a65db076dcfe44081e52ecfa4637aa46d9-1180x798.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_3_enl-4b61d0a65db076dcfe44081e52ecfa4637aa46d9-960x649.jpg 960w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">William Eggleston, Untitled, 1976; from the series Election Eve, with the recipe: William Eggleston's Cheese Grits Casserole. \u003ccite>(William Eggleston/Eggleston Artistic Trust, Courtesy of Cheim & Read, New York)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Forget walking a mile in someone's shoes — the best way to get to know someone is to spend a day (not literally) in their stomach. Each photographer chose one photo to go with the recipes, so the recipes themselves are just part of the fun. The photos are subject to artistic license, however. They are often more representative of the photographer's work than of the recipes themselves.\u003c/p>\n\u003cfigure id=\"attachment_111477\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pcb_1_enl-be439002c7256acc35222e70fa51251ee9ddb936.jpg\" alt=\"Ansel Adams, Still Life, San Francisco, 1932, with the recipe: Ansel Adams's Poached Eggs in Beer.\" width=\"1200\" height=\"1500\" class=\"size-full wp-image-111477\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_1_enl-be439002c7256acc35222e70fa51251ee9ddb936.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_1_enl-be439002c7256acc35222e70fa51251ee9ddb936-400x500.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_1_enl-be439002c7256acc35222e70fa51251ee9ddb936-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_1_enl-be439002c7256acc35222e70fa51251ee9ddb936-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_1_enl-be439002c7256acc35222e70fa51251ee9ddb936-1180x1475.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_1_enl-be439002c7256acc35222e70fa51251ee9ddb936-960x1200.jpg 960w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Ansel Adams, Still Life, San Francisco, 1932, with the recipe: Ansel Adams's Poached Eggs in Beer. \u003ccite>(Ansel Adams/The Ansel Adams Publishing Rights Trust)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Neal Slavin, who specializes in group portraits of everything from bingo clubs to pugs to Miss America contestants, is one of the few who took a photo directly for the cookbook\u003cem>.\u003c/em> At first glance, his hot dog recipe is simple. But he then proceeds to give 12 different frankfurter toppings themed to \"regional costumes\": the New York frankfurter (with sauerkraut); the Southern frankfurter (macaroni and cheese, bacon and even more cheddar cheese); and the Polynesian frankfurter (pineapple rings, cantaloupe and chutney). In the photograph, all 12 types of hot dogs are grouped together in their full culinary glory.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Some, like Americana photographer Stephen Shore, who many consider the godfather of the type of food diary photography that regularly graces Instagram, chose a photo that has less to do with the recipe and more to do with a jarring juxtaposition of food and art. Despite the sweetness of the food, Shore's recipe for \"key lime pie supreme\" contains no extra narrative. The photo, titled only \"New York City, New York,\" shows the remnants of what looks like a late night — a cup of coffee spilling into its saucer, a stained table cloth, a cigar and the check signed by Shore himself. If this was a night that had a key lime pie in it, the dessert is long gone.\u003c/p>\n\u003cp>The book's introduction notes that cooking and photography — particularly darkroom photography — have similar subjective elements of mixing, experimentation and tweaking. A person's favorite recipe can shed light on who they are, where they come from, how they view life — or whether they'd just like to forget about cooking and eat out.\u003c/p>\n\u003cfigure id=\"attachment_111478\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pcb_2_enl-527510b8caa3e5408f37b4b112f65228383d49f0.jpg\" alt=\"Ralph Steiner, Ham and Eggs, advertisement for The Delineator, 1929, with the recipe: Ralph Steiner's Zwei Vier Minuten Eier.\" width=\"1500\" height=\"1176\" class=\"size-full wp-image-111478\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_2_enl-527510b8caa3e5408f37b4b112f65228383d49f0.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_2_enl-527510b8caa3e5408f37b4b112f65228383d49f0-400x314.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_2_enl-527510b8caa3e5408f37b4b112f65228383d49f0-800x627.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_2_enl-527510b8caa3e5408f37b4b112f65228383d49f0-768x602.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_2_enl-527510b8caa3e5408f37b4b112f65228383d49f0-1440x1129.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_2_enl-527510b8caa3e5408f37b4b112f65228383d49f0-1180x925.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pcb_2_enl-527510b8caa3e5408f37b4b112f65228383d49f0-960x753.jpg 960w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Ralph Steiner, Ham and Eggs, advertisement for The Delineator, 1929, with the recipe: Ralph Steiner's Zwei Vier Minuten Eier. \u003ccite>(Ralph Steiner/Estate of Ralph Steiner, Courtesy of George Eastman Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003chr>\n\u003ch3>\u003ca name=\"eggs\">\u003c/a>Recipe: Ansel Adams's Eggs Poached In Beer\u003c/h3>\n\u003cp>1⁄4 cup (1/8 pound) butter\u003c/p>\n\u003cp>Mixed spices\u003c/p>\n\u003cp>Dash sherry\u003c/p>\n\u003cp>1 bottle dark malt liquor or strong ale (ordinary beer is not strong enough)\u003c/p>\n\u003cp>1/4 teaspoon salt\u003c/p>\n\u003cp>2 eggs\u003c/p>\n\u003cp>2 pieces toast\u003c/p>\n\u003cp>Dash paprika\u003c/p>\n\u003cp>Melt butter in microwave oven, but do not allow to brown. Add a dash of mixed spices and sherry.\u003c/p>\n\u003cp>In a small bowl, microwave malt or ale with 1/4 teaspoon salt just to the boiling point. Carefully slide eggs into this hot liquid, cover with paper plate or glass bowl (to retain thermal heat), and cook as desired in microwave. (See note below on microwave cooking.)\u003c/p>\n\u003cp>While eggs are cooking in microwave, make two pieces of toast. Spread part of the butter-spice mix over the toast.\u003c/p>\n\u003cp>Serve eggs on the toast, and pour over the rest of the butter-spice mix. Add a dash of paprika.\u003c/p>\n\u003cp>\u003cem>Note on microwave cooking:\u003c/em>\u003c/p>\n\u003cp>I like my eggs poached soft. I find that 1 egg in the hot ale or malt takes about 1 minute to cook, 2 eggs about 2 minutes, etc., all the way up to 8 eggs about 8 minutes. When working with as many as 8 eggs, the bowl should be moved around every 2–3 minutes.\u003c/p>\n\u003ch3>\u003ca name=\"eier\">\u003c/a>Ralph Steiner's Zwei Vier Minuten Eier\u003c/h3>\n\u003cp>Basically I am more a Basse Cuisine than a Haut Cuisine chef. I got my Cordon Blue not in Paris but in Erie, Pennsylvania. There I learned two accomplishments:\u003c/p>\n\u003cp>a. How to take a box of corn flakes down from the shelf.\u003c/p>\n\u003cp>b. How to boil 2 four minute eggs.\u003c/p>\n\u003cp>Eggs are important! You, of course, recall Samuel Butler's famous solution of the ancient question: \"Which came first, the chicken or the egg?\" He said: \"The egg came first: a chicken is only an egg's way of making another egg.\"\u003c/p>\n\u003cp>Now for my \"favorite\"/only recipe:\u003c/p>\n\u003cp>One puts water an egg's diameter deep into a pan. Turns heat on. When boiling briskly, drop two eggs in from low altitude. Turn heat off. One watches one's watch watchfully for two hundred and forty seconds. At the stroke of two forty, one removes eggs. On opening eggs I always manage to get some bits of shell—or is it \"will\" in my eggs. I never know when to use \"shell\" and when to use \"will.\" Never mind; a bit of shell ingested gives a man shell power.\u003c/p>\n\u003ch3>\u003ca name=\"grits\">\u003c/a>William Eggleston's Cheese Grits Casserole\u003c/h3>\n\u003cp>\u003cem>Makes 6-8 servings\u003c/em>\u003c/p>\n\u003cp>1 cup grits\u003c/p>\n\u003cp>1 teaspoon salt\u003c/p>\n\u003cp>4 cups water\u003c/p>\n\u003cp>1 stick butter\u003c/p>\n\u003cp>1/2 pound velveeta cheese\u003c/p>\n\u003cp>3 eggs, slightly beaten\u003c/p>\n\u003cp>1/3 cup milk\u003c/p>\n\u003cp>Cook as usual grits in salted water until done. Then add butter, cheese, eggs, and milk. Stir until melted smooth. Place in quart casserole, and bake for 1 hour at 350 degrees.\u003c/p>\n\u003ch3>\u003ca name=\"borscht\">\u003c/a>Imogen Cunningham's Borscht\u003c/h3>\n\u003cp>For one thing I do not consider Alice B. Toklas a GREAT cook. Very likely her cooking contributed to the death of Gertrude and herself. Besides her beef stew cooked in burgundy, I can think only of her beautiful soups beginning with gazpacho from everywhere. I do not know how to put it, but exotic eatery is very interesting to me. I think we are all TOO addicted to salt and that we can get enough in vegetables that offer it. We do not know the flavor of anything because we doctor it too much. While I am on soups, I should tell you what I do for borscht. I make a good soup of beef and meat and bones; put some fresh beets in, and when I am ready to serve it, I make it half mine and half Manischewitz (commercial bottle of borscht). I prefer it cold with sour cream.\u003c/p>\n\u003ch3>\u003ca name=\"frankfurters\">\u003c/a>Neal Slavin: Nylen's Frankfurters in Full Dress\u003c/h3>\n\u003cp>My most delightful and favorite \"tidbit gastronomique\" is called the \"Nylen Full-Dress Frank.\" It's named after a professional colleague, Judy Nylen, who not by chance is also its creator ...\u003c/p>\n\u003cp>The frankfurter need not be left naked! It can be formalized, decked out, and ethnicized for a sumptuous midnight snack or fun party fare. Condiments, garnishes, and accents can take on any theme. Those described below are \"regional costumes\" to be grouped buffet style for a party so guests can create their own masterpieces.\u003c/p>\n\u003cp>\u003cem>Serves 24\u003c/em>\u003c/p>\n\u003cp>48 Frankfurters\u003c/p>\n\u003cp>48 Buns\u003c/p>\n\u003cp>Bring 6 quarts of water to a boil in one or more large pots. Remove pots from heat, and put in frankfurters. Cover and let stand 7 minutes. Frankfurters can be served right from the pot, or kept warm on a hot tray set on low. They will last several hours in warm water.\u003c/p>\n\u003cp>Buns can be warmed in an electric bun warmer or an improvised version created by placing a basket in an electric frying pan or wok, wrapping buns in a large napkin and covering.\u003c/p>\n\u003cp>\u003cstrong>DRESSINGS:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>New Yorker\u003c/em>\u003c/p>\n\u003cp>2 cups sauerkraut\u003c/p>\n\u003cp>Heat sauerkraut through and keep warm on hot tray; smother frankfurter.\u003c/p>\n\u003cp>\u003cem>German\u003c/em>\u003c/p>\n\u003cp>1 cup applesauce\u003c/p>\n\u003cp>1 cup crab apples, sliced\u003c/p>\n\u003cp>Spoon applesauce over frankfurter, and garnish with crab apples.\u003c/p>\n\u003cp>\u003cem>Californian\u003c/em>\u003c/p>\n\u003cp>1 pint cherry tomatoes, sliced\u003c/p>\n\u003cp>1 head of curly Spanish lettuce\u003c/p>\n\u003cp>1/2 cup Thousand Island dressing\u003c/p>\n\u003cp>Place lettuce under frankfurter which has been sliced lengthwise; stuff with tomato slices down the center and top with dressing.\u003c/p>\n\u003cp>\u003cem>Southern\u003c/em>\u003c/p>\n\u003cp>2 cups frozen macaroni and cheese, baked according to package\u003c/p>\n\u003cp>1/2 pound bacon, cut in half and fried lightly crisp\u003c/p>\n\u003cp>1 cup cheddar cheese\u003c/p>\n\u003cp>Spoon macaroni onto bun, put in frankfurter, cover with a little more macaroni, top with bacon and grated cheese, and melt in toaster oven.\u003c/p>\n\u003cp>\u003cem>Mexican\u003c/em>\u003c/p>\n\u003cp>4 frying peppers, in rings\u003c/p>\n\u003cp>2 cups chili, without beans\u003c/p>\n\u003cp>1 cup onion, finely chopped\u003c/p>\n\u003cp>Heat chili through, and keep warm on hot tray. String peppers, 3 or 4, on to frankfurter, top with chili and onions.\u003c/p>\n\u003cp>\u003cem>Chinese\u003c/em>\u003c/p>\n\u003cp>1/2 cup water chestnuts, sliced\u003c/p>\n\u003cp>1 cup canned sliced peaches\u003c/p>\n\u003cp>1/2 cup bamboo shoots, sliced\u003c/p>\n\u003cp>1/2 cup sweet and sour sauce\u003c/p>\n\u003cp>Cut frankfurter in short, diagonal slits, and stuff these with water chestnuts. Top with peaches, bamboo shoots, and sauce.\u003c/p>\n\u003cp>\u003cem>Middle Eastern\u003c/em>\u003c/p>\n\u003cp>1 cup kumquats, peeled and quartered\u003c/p>\n\u003cp>1 large red onion, sliced in rings\u003c/p>\n\u003cp>1/2 cup mayonnaise\u003c/p>\n\u003cp>Slice frankfurter lengthwise and stuff with 3 or 4 kumquat quarters, alternating with red onion. Surround with mayonnaise.\u003c/p>\n\u003cp>\u003cem>Irish\u003c/em>\u003c/p>\n\u003cp>2 cups pickle relish—Emerald style\u003c/p>\n\u003cp>1 small bunch watercress\u003c/p>\n\u003cp>Smother frankfurter in relish, and garnish with watercress \"clovers.\"\u003c/p>\n\u003cp>\u003cem>New Englander\u003c/em>\u003c/p>\n\u003cp>2 cups baked beans\u003c/p>\n\u003cp>1 bunch curly parsley\u003c/p>\n\u003cp>Heat beans through, and keep warm on hot tray; spoon over frankfurter, and garnish with parsley.\u003c/p>\n\u003cp>\u003cem>Polynesian\u003c/em>\u003c/p>\n\u003cp>1 cup pineapple rings, halved\u003c/p>\n\u003cp>1/2 cantaloupe, cubed\u003c/p>\n\u003cp>1/2 cup Major Grey's Chutney (may substitute any mango chutney)\u003c/p>\n\u003cp>Place pineapple rings over frankfurter, garnish with cantaloupe, and top with chutney.\u003c/p>\n\u003cp>\u003cem>All American\u003c/em>\u003c/p>\n\u003cp>1 cup brown mustard (or any favorite)\u003c/p>\n\u003cp>1/4 cup snipped chives\u003c/p>\n\u003cp>Smother frankfurter in traditional manner.\u003c/p>\n\u003cp>\u003cem>Italian\u003c/em>\u003c/p>\n\u003cp>1 cup pizza sauce\u003c/p>\n\u003cp>1 cup grated mozzarella cheese\u003c/p>\n\u003cp>1 red bell pepper, in thin strips\u003c/p>\n\u003cp>1 green pepper, sliced in thin strips\u003c/p>\n\u003cp>12 fresh mushrooms, sliced\u003c/p>\n\u003cp>Keep pizza sauce warm on hot tray. Spoon over bun, put in frankfurter, and top with grated cheese, pepper strips, and mushrooms. Put frankfurter in toaster oven to melt cheese.\u003c/p>\n\u003ch3>\u003ca name=\"pie\">\u003c/a>Stephen Shore's Key Lime Pie Supreme\u003c/h3>\n\u003cp>\u003cem>Crust:\u003c/em>\u003c/p>\n\u003cp>Make graham cracker crust following instructions on box, but increasing all the quantities 50 percent. Be sure to use brown sugar.\u003c/p>\n\u003cp>\u003cem>Filling:\u003c/em>\u003c/p>\n\u003cp>1 cup sugar\u003c/p>\n\u003cp>1/4 cup flour\u003c/p>\n\u003cp>3 tablespoons corn starch\u003c/p>\n\u003cp>1/4 teaspoon salt\u003c/p>\n\u003cp>2 cups water\u003c/p>\n\u003cp>3 egg yolks\u003c/p>\n\u003cp>1 tablespoon butter\u003c/p>\n\u003cp>Juice of 2 large limes (approximately 1/3 to 1/2 cup)\u003c/p>\n\u003cp>Grated rind of 2 limes\u003c/p>\n\u003cp>One container of heavy whipping cream\u003c/p>\n\u003cp>Combine sugar, flour, cornstarch, and salt in a saucepan, and stir in water gradually. Cook on medium heat until thickened. Add the beaten egg yolks gradually and return to a low heat and cook for 2 minutes stirring constantly.\u003c/p>\n\u003cp>Stir in the butter, lime juice, and rind and allow them to cool slightly. Pour into the baked pastry shell and cool.\u003c/p>\n\u003cp>\u003cem>Topping:\u003c/em>\u003c/p>\n\u003cp>Make whipped cream with 1 container of heavy whipping cream and sweeten with sugar. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "DIY Gin: Yes, You Can Make It Without a Still",
"title": "DIY Gin: Yes, You Can Make It Without a Still",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Making homemade spirits sounds like an impossible task, given the equipment and jumps through regulatory hoops needed to produce a mere ounce of the stuff. And yes, DIYing your way to a fine rye whiskey without a distillery set-up at your fingertips is a fool’s errand. However, one only needs to look to the legal definition of one of summer’s best liquors — gin — to see that there is one option in reach.\u003c/p>\n\u003cp>Gin, by definition, is “a spirit that derives its predominant flavor from juniper berries.” (Thanks \u003ca href=\"https://en.wikipedia.org/wiki/Gin\" target=\"_blank\">Wikipedia\u003c/a>!) That’s it. There are some subcategories, the most common of which is “distilled gin,” which is produced by redistilling very strong alcohol in the presence of juniper berries and other, often proprietary botanicals. This is most of what you’ll find at your neighborhood liquor store. (There’s also London gin, genever and a few others.) But, technically, gin of the non-distilled sort (aka compound gin) can easily be made at home by infusing a neutral spirit with juniper and whatever else you want your gin to taste like. As long as it mainly tastes like juniper, it’s still (but not distilled) gin!\u003c/p>\n\u003cp>The only real catch is that infused gin will take on the color of whatever it is that you stick in there, so it will turn out looking more like a light-colored whiskey than a bottle of Bombay. But we’re not after appearances here, just delicious, delicious gin.\u003c/p>\n\u003cfigure id=\"attachment_110772\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/vodka-2_.jpg\" alt=\"Here’s a good example of a decent bottle of vodka. Feel free to buy a different brand.\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-110772\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Here’s a good example of a decent bottle of vodka. Feel free to buy a different brand. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To start, head to your neighborhood liquor store and pick up a decent bottle of vodka. Some DIY gin recipes call for a high-proof grain alcohol because such spirits will extract flavors at a higher rate. However, you’d likely want to dilute the final product with a better-tasting, lower proof vodka afterward (high-proof alcohol simply tastes \u003cem>bad\u003c/em>), which just seems like a waste of money, time and effort to me. So I like to start with something I’d drink on its own, but won’t break the bank.\u003c/p>\n\u003cfigure id=\"attachment_110767\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/juniper-2_.jpg\" alt=\"Dried juniper berries.\" width=\"1920\" height=\"1237\" class=\"size-full wp-image-110767\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-400x258.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-800x515.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-768x495.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-1440x928.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-1180x760.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-960x619.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dried juniper berries. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Next, pick out your botanicals. Obviously, you will need juniper berries, which aren’t terribly difficult to find. Bay Area spice company Spicely carries them, and you can find Spicely products in most grocery stores these days. Or you can order them online through \u003ca href=\"http://www.spicely.com/products/organic-juniper-berries\" target=\"_blank\">Spicely\u003c/a> or companies like \u003ca href=\"https://www.mountainroseherbs.com/products/juniper-berry/profile\" target=\"_blank\">Mountain Rose Herbs\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_110764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/crushed-coriander-2_.jpg\" alt=\"Crush spices in a mortar and pestle to help release their flavors.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110764\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crush spices in a mortar and pestle to help release their flavors. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Along with juniper, I like the build the backbone of my DIY gin with floral spices like cardamom, coriander and star anise. These I gently crush in a mortar and pestle to release their flavors.\u003c/p>\n\u003cfigure id=\"attachment_110769\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/orange-2_.jpg\" alt=\"Dried orange slices.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110769\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dried orange slices. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110770\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/peels-1_.jpg\" alt=\"Fresh lemon and grapefruit peels.\" width=\"1920\" height=\"1379\" class=\"size-full wp-image-110770\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-400x287.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-800x575.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-768x552.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-1440x1034.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-1180x848.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-960x690.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh lemon and grapefruit peels. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, I really like citrusy gin (it works especially well in a gin and tonic), so I add a trio of citrus peels — lemon, grapefruit, and orange. Dried orange peels are especially nice to add because they have more concentrated bitterness. You can find dried oranges at Berkeley Bowl (remove the fruity center before using them in the infusion), or you can purchase dried orange peels at an herb shop like \u003ca href=\"http://www.herb-inc.com\" target=\"_blank\">Lhasa Karnak\u003c/a> or \u003ca href=\"https://www.mountainroseherbs.com/products/orange-peel/profile\" target=\"_blank\">online\u003c/a>. Dried lemon and grapefruit are harder to source, so I just use a couple of strips of fresh peel.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Feel free to play around with your own flavors. Fans of more herbaceous gins like those from \u003ca href=\"http://www.stgeorgespirits.com\" target=\"_blank\">St. George\u003c/a> may want to play around with adding things like Douglas fir tips to the mix. Other common (and relatively easy-to-find) additions include licorice root, cinnamon, lime peel, saffron, grains of paradise, cassia bark and nutmeg. Whatever you choose, start small. You really don’t need a high volume of infusion ingredients to produce a well-flavored gin. You can always add more of a specific ingredient later.\u003c/p>\n\u003cfigure id=\"attachment_110768\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/mix-in-jar-1_.jpg\" alt=\"Combine everything in a large glass jar and let it sit.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110768\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Combine everything in a large glass jar and let it sit. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Once you’ve gathered all of your ingredients, the (not very) hard part is over. Decant the vodka into a large glass jar and add all of your flavoring ingredients. Save the vodka bottle to use for storage later. Cover the jar with the lid and let the whole thing sit for about a week and a half. (This is actually the hardest part.)\u003c/p>\n\u003cp>While you’re waiting, consider making a batch of \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/23/diy-tonic-water-use-it-for-personalized-gin-and-tonics-all-summer-long/\" target=\"_blank\">homemade tonic water\u003c/a> to drink with your homemade gin. Actually, don’t consider it, just do it.\u003c/p>\n\u003cfigure id=\"attachment_110771\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/steeped-vodka-1_.jpg\" alt=\"The fully-steeped mixture will be brown. That’s okay.\" width=\"1920\" height=\"2594\" class=\"size-full wp-image-110771\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-400x540.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-800x1081.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-768x1038.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-1440x1946.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-1180x1594.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-960x1297.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fully-steeped mixture will be brown. That’s okay. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After about 10 to 12 days, taste your gin infusion. It should taste bright and juniper-y with a hint of citrus. Strain the mix through a cheesecloth-lined strainer set over a large bowl (preferably with a spout for easier bottling). Press on the solids to extract any extra gin goodness and then toss them out.\u003c/p>\n\u003cp>Your gin is finished! Transfer it back into the vodka bottle, and re-label it as gin in case you forget that you’ve magically transformed vodka into its much better tasting cousin.\u003c/p>\n\u003cp>Make a gin and tonic or two and sip on the porch.\u003c/p>\n\u003cfigure id=\"attachment_110766\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/in-bottle.jpg\" alt=\"Homemade gin.\" width=\"1920\" height=\"2289\" class=\"size-full wp-image-110766\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-400x477.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-800x954.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-768x916.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-1440x1717.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-1180x1407.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-960x1145.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade gin. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Gin\u003c/h2>\n\u003cp>\u003cem>Makes 1 (750 ml) bottle\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Many DIY gin recipes call for grain alcohol or cheap vodka. I prefer to use something that’s actually drinkable on its own. You’ll need to steep it longer than you would using a higher-proof spirit, but the flavor benefits are totally worth it. You can find juniper berries through Spicely, which is sold at stores like Berkeley Bowl and Whole Foods. Dried oranges are also available at Berkeley Bowl. If you can’t find them, you can substitute 2 (4-inch) orange peels.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 tablespoon coriander seeds\u003c/li>\n\u003cli>1 cardamom pod\u003c/li>\n\u003cli>1 star anise pod\u003c/li>\n\u003cli>1 dried orange round\u003c/li>\n\u003cli>1 (750 ml) bottle vodka\u003c/li>\n\u003cli>2 (4-inch) grapefruit peels\u003c/li>\n\u003cli>2 (3-inch) lemon peels\u003c/li>\n\u003cli>2 tablespoons juniper berries\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli>In a mortar and pestle or spice grinder, crush the coriander seeds, cardamom, and star anise. Transfer to a large glass jar.\u003c/li>\n\u003cli>Remove the fruity center from the dried orange round. Place the peel in the jar with the spices.\u003c/li>\n\u003cli>Add the vodka (save the bottle), grapefruit peels, lemon peels, and juniper berries. Cover the jar with a lid and let steep until fully flavored, 10 to 12 days. The gin will be light brown. That’s perfectly okay.\u003c/li>\n\u003cli>Line a fine-mesh strainer with cheesecloth and set over a large bowl with a spout. Strain the gin mixture through the cheesecloth, pressing on the solids to extract any extra liquid. Discard solids.\u003c/li>\n\u003cli>Pour the strained gin back into the vodka bottle for storage.\u003c/li>\n\u003cli>The gin is now ready to use in cocktails. I recommend a simple gin and \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/23/diy-tonic-water-use-it-for-personalized-gin-and-tonics-all-summer-long/\" target=\"_blank\">tonic\u003c/a>.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Ever wondered if you could DIY your own spirits without purchasing a still and an ABC license? The answer is yes, as long as you choose the right spirit — gin. Kate Williams will show you how.",
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"description": "Ever wondered if you could DIY your own spirits without purchasing a still and an ABC license? The answer is yes, as long as you choose the right spirit — gin. Kate Williams will show you how.",
"title": "DIY Gin: Yes, You Can Make It Without a Still | KQED",
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"headline": "DIY Gin: Yes, You Can Make It Without a Still",
"datePublished": "2016-07-22T12:54:37-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Making homemade spirits sounds like an impossible task, given the equipment and jumps through regulatory hoops needed to produce a mere ounce of the stuff. And yes, DIYing your way to a fine rye whiskey without a distillery set-up at your fingertips is a fool’s errand. However, one only needs to look to the legal definition of one of summer’s best liquors — gin — to see that there is one option in reach.\u003c/p>\n\u003cp>Gin, by definition, is “a spirit that derives its predominant flavor from juniper berries.” (Thanks \u003ca href=\"https://en.wikipedia.org/wiki/Gin\" target=\"_blank\">Wikipedia\u003c/a>!) That’s it. There are some subcategories, the most common of which is “distilled gin,” which is produced by redistilling very strong alcohol in the presence of juniper berries and other, often proprietary botanicals. This is most of what you’ll find at your neighborhood liquor store. (There’s also London gin, genever and a few others.) But, technically, gin of the non-distilled sort (aka compound gin) can easily be made at home by infusing a neutral spirit with juniper and whatever else you want your gin to taste like. As long as it mainly tastes like juniper, it’s still (but not distilled) gin!\u003c/p>\n\u003cp>The only real catch is that infused gin will take on the color of whatever it is that you stick in there, so it will turn out looking more like a light-colored whiskey than a bottle of Bombay. But we’re not after appearances here, just delicious, delicious gin.\u003c/p>\n\u003cfigure id=\"attachment_110772\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/vodka-2_.jpg\" alt=\"Here’s a good example of a decent bottle of vodka. Feel free to buy a different brand.\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-110772\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Here’s a good example of a decent bottle of vodka. Feel free to buy a different brand. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To start, head to your neighborhood liquor store and pick up a decent bottle of vodka. Some DIY gin recipes call for a high-proof grain alcohol because such spirits will extract flavors at a higher rate. However, you’d likely want to dilute the final product with a better-tasting, lower proof vodka afterward (high-proof alcohol simply tastes \u003cem>bad\u003c/em>), which just seems like a waste of money, time and effort to me. So I like to start with something I’d drink on its own, but won’t break the bank.\u003c/p>\n\u003cfigure id=\"attachment_110767\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/juniper-2_.jpg\" alt=\"Dried juniper berries.\" width=\"1920\" height=\"1237\" class=\"size-full wp-image-110767\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-400x258.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-800x515.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-768x495.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-1440x928.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-1180x760.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-960x619.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dried juniper berries. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Next, pick out your botanicals. Obviously, you will need juniper berries, which aren’t terribly difficult to find. Bay Area spice company Spicely carries them, and you can find Spicely products in most grocery stores these days. Or you can order them online through \u003ca href=\"http://www.spicely.com/products/organic-juniper-berries\" target=\"_blank\">Spicely\u003c/a> or companies like \u003ca href=\"https://www.mountainroseherbs.com/products/juniper-berry/profile\" target=\"_blank\">Mountain Rose Herbs\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_110764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/crushed-coriander-2_.jpg\" alt=\"Crush spices in a mortar and pestle to help release their flavors.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110764\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crush spices in a mortar and pestle to help release their flavors. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Along with juniper, I like the build the backbone of my DIY gin with floral spices like cardamom, coriander and star anise. These I gently crush in a mortar and pestle to release their flavors.\u003c/p>\n\u003cfigure id=\"attachment_110769\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/orange-2_.jpg\" alt=\"Dried orange slices.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110769\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dried orange slices. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110770\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/peels-1_.jpg\" alt=\"Fresh lemon and grapefruit peels.\" width=\"1920\" height=\"1379\" class=\"size-full wp-image-110770\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-400x287.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-800x575.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-768x552.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-1440x1034.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-1180x848.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-960x690.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh lemon and grapefruit peels. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, I really like citrusy gin (it works especially well in a gin and tonic), so I add a trio of citrus peels — lemon, grapefruit, and orange. Dried orange peels are especially nice to add because they have more concentrated bitterness. You can find dried oranges at Berkeley Bowl (remove the fruity center before using them in the infusion), or you can purchase dried orange peels at an herb shop like \u003ca href=\"http://www.herb-inc.com\" target=\"_blank\">Lhasa Karnak\u003c/a> or \u003ca href=\"https://www.mountainroseherbs.com/products/orange-peel/profile\" target=\"_blank\">online\u003c/a>. Dried lemon and grapefruit are harder to source, so I just use a couple of strips of fresh peel.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Feel free to play around with your own flavors. Fans of more herbaceous gins like those from \u003ca href=\"http://www.stgeorgespirits.com\" target=\"_blank\">St. George\u003c/a> may want to play around with adding things like Douglas fir tips to the mix. Other common (and relatively easy-to-find) additions include licorice root, cinnamon, lime peel, saffron, grains of paradise, cassia bark and nutmeg. Whatever you choose, start small. You really don’t need a high volume of infusion ingredients to produce a well-flavored gin. You can always add more of a specific ingredient later.\u003c/p>\n\u003cfigure id=\"attachment_110768\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/mix-in-jar-1_.jpg\" alt=\"Combine everything in a large glass jar and let it sit.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110768\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Combine everything in a large glass jar and let it sit. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Once you’ve gathered all of your ingredients, the (not very) hard part is over. Decant the vodka into a large glass jar and add all of your flavoring ingredients. Save the vodka bottle to use for storage later. Cover the jar with the lid and let the whole thing sit for about a week and a half. (This is actually the hardest part.)\u003c/p>\n\u003cp>While you’re waiting, consider making a batch of \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/23/diy-tonic-water-use-it-for-personalized-gin-and-tonics-all-summer-long/\" target=\"_blank\">homemade tonic water\u003c/a> to drink with your homemade gin. Actually, don’t consider it, just do it.\u003c/p>\n\u003cfigure id=\"attachment_110771\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/steeped-vodka-1_.jpg\" alt=\"The fully-steeped mixture will be brown. That’s okay.\" width=\"1920\" height=\"2594\" class=\"size-full wp-image-110771\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-400x540.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-800x1081.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-768x1038.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-1440x1946.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-1180x1594.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-960x1297.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fully-steeped mixture will be brown. That’s okay. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After about 10 to 12 days, taste your gin infusion. It should taste bright and juniper-y with a hint of citrus. Strain the mix through a cheesecloth-lined strainer set over a large bowl (preferably with a spout for easier bottling). Press on the solids to extract any extra gin goodness and then toss them out.\u003c/p>\n\u003cp>Your gin is finished! Transfer it back into the vodka bottle, and re-label it as gin in case you forget that you’ve magically transformed vodka into its much better tasting cousin.\u003c/p>\n\u003cp>Make a gin and tonic or two and sip on the porch.\u003c/p>\n\u003cfigure id=\"attachment_110766\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/in-bottle.jpg\" alt=\"Homemade gin.\" width=\"1920\" height=\"2289\" class=\"size-full wp-image-110766\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-400x477.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-800x954.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-768x916.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-1440x1717.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-1180x1407.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-960x1145.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade gin. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Gin\u003c/h2>\n\u003cp>\u003cem>Makes 1 (750 ml) bottle\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Many DIY gin recipes call for grain alcohol or cheap vodka. I prefer to use something that’s actually drinkable on its own. You’ll need to steep it longer than you would using a higher-proof spirit, but the flavor benefits are totally worth it. You can find juniper berries through Spicely, which is sold at stores like Berkeley Bowl and Whole Foods. Dried oranges are also available at Berkeley Bowl. If you can’t find them, you can substitute 2 (4-inch) orange peels.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 tablespoon coriander seeds\u003c/li>\n\u003cli>1 cardamom pod\u003c/li>\n\u003cli>1 star anise pod\u003c/li>\n\u003cli>1 dried orange round\u003c/li>\n\u003cli>1 (750 ml) bottle vodka\u003c/li>\n\u003cli>2 (4-inch) grapefruit peels\u003c/li>\n\u003cli>2 (3-inch) lemon peels\u003c/li>\n\u003cli>2 tablespoons juniper berries\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli>In a mortar and pestle or spice grinder, crush the coriander seeds, cardamom, and star anise. Transfer to a large glass jar.\u003c/li>\n\u003cli>Remove the fruity center from the dried orange round. Place the peel in the jar with the spices.\u003c/li>\n\u003cli>Add the vodka (save the bottle), grapefruit peels, lemon peels, and juniper berries. Cover the jar with a lid and let steep until fully flavored, 10 to 12 days. The gin will be light brown. That’s perfectly okay.\u003c/li>\n\u003cli>Line a fine-mesh strainer with cheesecloth and set over a large bowl with a spout. Strain the gin mixture through the cheesecloth, pressing on the solids to extract any extra liquid. Discard solids.\u003c/li>\n\u003cli>Pour the strained gin back into the vodka bottle for storage.\u003c/li>\n\u003cli>The gin is now ready to use in cocktails. I recommend a simple gin and \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/23/diy-tonic-water-use-it-for-personalized-gin-and-tonics-all-summer-long/\" target=\"_blank\">tonic\u003c/a>.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Give Chickpeas A Chance: Why Hummus Unites, And Divides, The Mideast",
"title": "Give Chickpeas A Chance: Why Hummus Unites, And Divides, The Mideast",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2016/07/20160718_me_give_chickpeas_a_chance_why_hummus_unites_and_divides_the_mideast.mp3\u003cbr>\nThey call it \"The Hummus Wars.\"\u003c/p>\n\u003cp>Lebanon accused the Israeli people of trying to steal hummus and make it their national dish, explains Ronit Vered, a food journalist with the newspaper \u003cem>Haaretz\u003c/em> in Tel Aviv. And so hummus became a symbol, she tells us, \"a symbol of all the tension in the Middle East.\"\u003c/p>\n\u003cp>The war began over a 4,532-pound plate of hummus.\u003c/p>\n\u003cp>In 2009, Fadi Abboud — the minister of tourism -- led Lebanon to break the world record for making the largest tub of hummus in the world. At the time, Abboud was also chairman of the Lebanese Industrialists Association. \"A group of us just came from a food exhibition in France. There they were telling us that hummus is an Israeli traditional dish,\" he says. \"I mean, the world now thinks that Israel invented hummus.\"\u003c/p>\n\u003cp>Abboud could not let that stand. \"I thought the best way to tell the world that the hummus is Lebanese is to break the Guinness Book of Records.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At the ceremony, when Guinness awarded Lebanon the prize for its epic plate of hummus, Abboud announced, \"We want the whole world to know that hummus and tabouli are Lebanese, and by breaking [into] the Guinness Book of World Records, the world should know our cuisine, our culture.\"\u003c/p>\n\u003cp>The event was big news all over the Mideast region. \"It was [a] big issue that hummus was Lebanese,\" says Jawdat Ibrahim, an Arab-Israeli entrepreneur and owner of the popular Abu Gosh restaurant in an Arab village of the same name near Jerusalem. \"I said, 'No, hummus is for everybody.' \"\u003c/p>\n\u003cp>And so, \"I hold a meeting in the village and I say, 'We are going to break Guinness Book of World Record.' Not the Israeli government, the people of Abu Gosh.\"\u003c/p>\n\u003cp>When they did just that, in January 2010, the news was broadcast around the world. \"In the town of Abu Gosh this morning, Israel retook the title for the world's largest hummus dish, weighing 4 tons and served in a satellite dish,\" one news announcer intoned.\u003c/p>\n\u003cp>\"Yes,\" Ibrahim recalls, \"a satellite dish. It's a dish, no?\"\u003c/p>\n\u003cfigure id=\"attachment_110819\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/hummusworldrecord_enl-3f5fe29471dcd0d8df71396c3c3951c04080a193.jpg\" alt=\"Counterattack: On Jan. 8, 2010, the Arab Israeli village of Abu Gosh served up this giant satellite dish full of hummus, weighing over 4 tons — about twice as much as the previous record set by Lebanon just months earlier.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-110819\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/hummusworldrecord_enl-3f5fe29471dcd0d8df71396c3c3951c04080a193.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hummusworldrecord_enl-3f5fe29471dcd0d8df71396c3c3951c04080a193-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hummusworldrecord_enl-3f5fe29471dcd0d8df71396c3c3951c04080a193-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hummusworldrecord_enl-3f5fe29471dcd0d8df71396c3c3951c04080a193-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hummusworldrecord_enl-3f5fe29471dcd0d8df71396c3c3951c04080a193-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hummusworldrecord_enl-3f5fe29471dcd0d8df71396c3c3951c04080a193-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hummusworldrecord_enl-3f5fe29471dcd0d8df71396c3c3951c04080a193-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Counterattack: On Jan. 8, 2010, the Arab Israeli village of Abu Gosh served up this giant satellite dish full of hummus, weighing over 4 tons — about twice as much as the previous record set by Lebanon just months earlier. \u003ccite>( Alessio Romenzi/AFP/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It drew more cameras than when Obama visited the country, Ibrahim says.\u003c/p>\n\u003cp>Within hours, the Lebanese planned a counterattack -- and within months, they presented the world with a vat filled with 23,042 pounds of hummus.\u003c/p>\n\u003cp>At the time, Abboud says, Lebanon was also trying to register the word \"hummus\" with the European Union, with a protective designation of origin — in the same way Champagne is registered by France, Parmigiano Reggiano by the Italians, and the Greeks lay claim to feta cheese. Abboud was asking the EU to ban any country other than Lebanon from calling their product hummus. The Lebanese Industrialists Association called its campaign \"Hands Off Our Dishes.\"\u003c/p>\n\u003cp>\"The word for chickpea in Arabic is hummus,\" says Abboud, who has been studying the history of hummus for some time now. \"So the actual name comes from the Arabic for chickpea.\"\u003c/p>\n\u003cp>But in the end, the EU did not allow Lebanon to register hummus as its own, because it is the food of an entire region.\u003c/p>\n\u003ch3>\u003cstrong>'The Hummus Is Our Tradition'\u003c/strong>\u003c/h3>\n\u003cp>That region includes Israel.\u003c/p>\n\u003cp>Vered, the food journalist with \u003cem>Haaretz,\u003c/em> has been chronicling the arc of Israeli food and cooking for years.\u003c/p>\n\u003cp>Since the country is only 68 years old, and its citizens came from all over the world, it lacked a unifying food tradition. So hummus became a common ground for Israelis.\u003c/p>\n\u003cp>\"Palestinians also made hummus a symbol,\" Vered notes — a symbol \"that we didn't only take their land, we took their food as well and made it ours.\"\u003c/p>\n\u003cp>Palestinian Nuha Musleh agrees. \"The hummus is our tradition. Tabouli is our tradition,\" says Musleh, who works as a fixer with international journalists and owns a rug and antiques store in Ramallah.\u003c/p>\n\u003cfigure id=\"attachment_110820\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/hummusstoryphoto_enl-c78a653f289ca17ca12f8b785f65f76f5044b2ca-400x533.jpg\" alt='\"The hummus is our tradition,\" says Palestinian Nuha Musleh, seen here in her kitchen.' width=\"400\" height=\"533\" class=\"size-thumbnail wp-image-110820\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/hummusstoryphoto_enl-c78a653f289ca17ca12f8b785f65f76f5044b2ca-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hummusstoryphoto_enl-c78a653f289ca17ca12f8b785f65f76f5044b2ca-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hummusstoryphoto_enl-c78a653f289ca17ca12f8b785f65f76f5044b2ca-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hummusstoryphoto_enl-c78a653f289ca17ca12f8b785f65f76f5044b2ca-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hummusstoryphoto_enl-c78a653f289ca17ca12f8b785f65f76f5044b2ca-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hummusstoryphoto_enl-c78a653f289ca17ca12f8b785f65f76f5044b2ca-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hummusstoryphoto_enl-c78a653f289ca17ca12f8b785f65f76f5044b2ca.jpg 1500w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">\"The hummus is our tradition,\" says Palestinian Nuha Musleh, seen here in her kitchen. \u003ccite>(Davia Nelson for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We travel with Musleh from Jerusalem to the West Bank and Ramallah. After a long wait at a checkpoint while making the crossing, Musleh stops her SUV at one of her favorite restaurants in Ramallah so we can taste Palestinian hummus. \"People run to get hummus when they are in Ramallah,\" she says. \"It's like getting a good pizza in downtown Rome. Or getting a good T-bone steak in Texas, I imagine — I haven't been.\"\u003c/p>\n\u003cp>The restaurant owner, Ali Abu Anas, leads us into his kitchen, where plates of hummus piled with radishes, pickles and sumac are being made. \"What distinguishes any hummus from another is \u003cem>nafs\u003c/em> — which is 'soul' in Arabic,\" he says. Here, they pound the hummus by hand.\u003c/p>\n\u003cp>\"They pound it, they pound it, they pound it. They don't use a machine,\" he says, as Musleh translates for us. \"They use good tahini, sesame seeds crushed, sumac, lemons from Jericho, olive oil from the Hebron hills.\" He tells us that Palestinians don't mind that Lebanon is proud of its hummus, or that Egypt makes hummus as well. This is a dish that brings Arabs together.\u003c/p>\n\u003cp>But this same dish that unites Arabs doesn't always have the same effect between Palestinians and Israel.\u003c/p>\n\u003cp>\"In the first two decades of the state, the Israeli people didn't really eat local food. They stuck to their old habits,\" Vered explains. \"It's also a political issue. If I eat Palestinian food, in a way, I acknowledge that they exist, that there are other people here who have food of their own.\"\u003c/p>\n\u003cp>By the late 1950s, the Israeli army started serving hummus in mess halls, and soon the average Israeli came to know hummus as an everyday food.\u003c/p>\n\u003cp>As the local fare became more familiar to the Israeli immigrants from Europe, hummus became hip, something young people began to eat, says Dafna Hirsch, a sociologist at the Open University of Israel in Tel Aviv and author of the article \"\u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/j.1548-1425.2011.01326.x/abstract\">Hummus is best when it is fresh and made by Arabs.\"\u003c/a>\u003c/p>\n\u003cp>\"Hummus became appropriated as the food of the new\u003cem> sabra\u003c/em>,\" she says, using the term for an Israeli Jew born in Israeli territory, someone rooted in the land. \"In Israel, hummus is considered a masculine dish,\" says Hirsch. \"It's a kind of masculine ritual to go with a group of men to the \u003cem>hummusiya\u003c/em> and eat hummus, wiping with these large circular gestures.\"\u003c/p>\n\u003cp>These days hummus isn't merely a dish -- it's a subculture, says Shooky Galili, a young Tel Aviv entrepreneur who runs \u003ca href=\"http://humus101.com/EN/\">hummus101.com\u003c/a>. The blog features recipes, reviews and recommendations for \u003cem>hummusiya\u003c/em>, or hummus joints. There's a community around hummus, he says.\u003c/p>\n\u003cp>But Musleh -- the Palestinian woman who has been showing us around Ramallah — is far from taken with the subculture that Galili and many Israelis are feeding.\u003c/p>\n\u003cp>\"Hummus, unfortunately, has become in the category of fast foods,\" Musleh says. \"But actually in [the Arab world] and all of Palestine, hummus is a Friday honorable breakfast. The father wakes up in the morning, makes hummus, makes food, invites all his daughters and daughters-in-law and sons. It's a way to get together in the morning of a Friday, when the family wants to throw all their worries and problems away.\"\u003c/p>\n\u003ch3>\u003cstrong>'Food Is Maybe The Only Thing That Gets People To Sit Together'\u003c/strong>\u003c/h3>\n\u003cp>As Musleh drives us back to Jerusalem, back toward the checkpoint, she explains, \"there's usually congestion, because there's the refugee camp on left, a village called Qalandia on the right, and there's \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=126000690\">no man's land, Kufr Aqab\u003c/a>. You have 130,000 people using one road.\"\u003c/p>\n\u003cp>As we get closer, we notice the rug merchants and food vendors who have set up makeshift businesses along the crawling route. \"I never think of eating breakfast on days when I have to go through the checkpoint,\" Musleh says, \"because, look, there's a kebab stand and there's vendors selling \u003cem>ka'ak,\u003c/em> the bread with sesame and \u003ca href=\"http://www.npr.org/sections/thesalt/2013/06/11/190672515/zaatar-a-spice-mix-with-biblical-roots-and-brain-food-reputation\">za'atar\u003c/a>.\" These vendors do a big business. \"Because you're stressed, you need something. You could get shot. The checkpoint could close. You could get a gas bomb. Suddenly you're not a human being. The kitchen of the checkpoint is really crucial to connect people together as human beings,\" Musah says.\u003c/p>\n\u003cp>Back in a cab in Tel Aviv, we notice the tattoo on our taxi driver, David Varon, and ask, \"What does it say?\"\u003c/p>\n\u003cp>\" 'No fear,' \" he says. \"Some people are afraid to live in a country where there is so much blood and wars and conflict over thousands of years. You cannot live in fear in Israel.\" Because, he adds, \"this conflict is about religion, and it will not be over until religion is over.\" He drives, and continues, \"Hummus and falafel — food is maybe the only thing that gets people to sit together.\"\u003c/p>\n\u003cp>Most of the hummus makers at the \u003cem>hummusiyat\u003c/em> we visited in Israel -- Lena's in Jerusalem, Abu Hassam in Tel Aviv, Hummus Said in Akko -- echoed Varon's thoughts.\u003c/p>\n\u003cp>But Dafna Hirsh from the Open University of Israel isn't buying it. \"This kind of approach says, 'Oh, if we eat together, peace will come through the stomach.' But no. As long as colonization continues, as long as occupation continues, then hummus is not going to solve it.\" Many of the Palestinian hummus makers we spoke with expressed similar sentiments.\u003c/p>\n\u003cp>Still, Jawdat Ibrahim has a vision -- a kitchen vision.\u003c/p>\n\u003cp>Ibrahim grew up in poverty in Abu Gosh, an Arab living in an Arab village in Israel. He came to America in his early 20s with just a quarter in his pocket, then won a $23 million lottery in 1973 in Chicago and returned to his village in Israel to open his hummus restaurant. \"We broke the Guinness world record, but to make hummus is not the issue. To put people together, that is the main thing. People talk about blood and killing, and I want to take it to a different way,\" he says. \"People can talk about the Middle East about nice things, not killing and shooting.\"\u003c/p>\n\u003cp>The Hummus Wars continue. But, Ibrahim says, \"Nobody gets hurt with this war.\"\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Recipe: Basic Hummus\u003c/strong>\u003c/h3>\n\u003cp>\u003ca href=\"http://www.npr.org/sections/thesalt/2012/10/15/162805706/jerusalem-a-love-letter-to-food-and-memories-of-home\">This recipe\u003c/a> comes courtesy of British-Israeli chef and restaurateur \u003ca href=\"http://www.ottolenghi.co.uk/\">Yotam Ottolenghi\u003c/a>, who grew up in Jewish West Jerusalem, and his business partner and co-chef Sami Tamimi, who grew up in the Muslim neighborhoods of East Jerusalem. It is excerpted from \u003cem>Jerusalem: A Cookbook.\u003c/em>\u003c/p>\n\u003cp>\u003cem>This hummus is smooth and rich in tahini (sesame paste), just the way we like it.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Makes 6 servings\u003cbr>\u003c/em>\u003c/p>\n\u003cp>1 1/4 cups dried chickpeas\u003c/p>\n\u003cp>1 teaspoon baking soda\u003c/p>\n\u003cp>6 1/2 cups water\u003c/p>\n\u003cp>1 cup plus 2 tablespoons light tahini paste\u003c/p>\n\u003cp>4 tablespoons freshly squeezed lemon juice\u003c/p>\n\u003cp>4 cloves garlic, crushed\u003c/p>\n\u003cp>6 1/2 tablespoons ice cold water\u003c/p>\n\u003cp>Salt\u003c/p>\n\u003cp>The night before, put the chickpeas in a large bowl and cover them with cold water at least twice their volume. Leave to soak overnight.\u003c/p>\n\u003cp>The next day, drain the chickpeas. Place a medium saucepan over high heat and add the drained chickpeas and baking soda. Cook for about three minutes, stirring constantly. Add the water and bring to a boil. Cook, skimming off any foam and any skins that float to the surface. The chickpeas will need to cook for 20 to 40 minutes, depending on the type and freshness, sometimes even longer. Once done, they should be very tender, breaking up easily when pressed between your thumb and finger, almost but not quite mushy.\u003c/p>\n\u003cp>Drain the chickpeas. You should have roughly 3 2/3 cups now. Place the chickpeas in a food processor and process until you get a stiff paste. Then, with the machine sill running, add the tahini paste, lemon juice, garlic, and 1 1/2 teaspoons salt. Finally, slowly drizzle in the ice water and allow it to mix for about five minutes, until you get a very smooth and creamy paste.\u003c/p>\n\u003cp>Transfer the hummus to a bowl, cover the surface with plastic wrap, and let it rest for at least 30 minutes. If not using straightaway, refrigerate.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Nothing is simple in Mideast relations. Not even hummus. Lebanon, Israel and Palestinians are entangled over who owns the dish. Not even the title of world's largest hummus platter settled the matter.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2016/07/20160718_me_give_chickpeas_a_chance_why_hummus_unites_and_divides_the_mideast.mp3\u003cbr>\nThey call it \"The Hummus Wars.\"\u003c/p>\n\u003cp>Lebanon accused the Israeli people of trying to steal hummus and make it their national dish, explains Ronit Vered, a food journalist with the newspaper \u003cem>Haaretz\u003c/em> in Tel Aviv. And so hummus became a symbol, she tells us, \"a symbol of all the tension in the Middle East.\"\u003c/p>\n\u003cp>The war began over a 4,532-pound plate of hummus.\u003c/p>\n\u003cp>In 2009, Fadi Abboud — the minister of tourism -- led Lebanon to break the world record for making the largest tub of hummus in the world. At the time, Abboud was also chairman of the Lebanese Industrialists Association. \"A group of us just came from a food exhibition in France. There they were telling us that hummus is an Israeli traditional dish,\" he says. \"I mean, the world now thinks that Israel invented hummus.\"\u003c/p>\n\u003cp>Abboud could not let that stand. \"I thought the best way to tell the world that the hummus is Lebanese is to break the Guinness Book of Records.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At the ceremony, when Guinness awarded Lebanon the prize for its epic plate of hummus, Abboud announced, \"We want the whole world to know that hummus and tabouli are Lebanese, and by breaking [into] the Guinness Book of World Records, the world should know our cuisine, our culture.\"\u003c/p>\n\u003cp>The event was big news all over the Mideast region. \"It was [a] big issue that hummus was Lebanese,\" says Jawdat Ibrahim, an Arab-Israeli entrepreneur and owner of the popular Abu Gosh restaurant in an Arab village of the same name near Jerusalem. \"I said, 'No, hummus is for everybody.' \"\u003c/p>\n\u003cp>And so, \"I hold a meeting in the village and I say, 'We are going to break Guinness Book of World Record.' Not the Israeli government, the people of Abu Gosh.\"\u003c/p>\n\u003cp>When they did just that, in January 2010, the news was broadcast around the world. \"In the town of Abu Gosh this morning, Israel retook the title for the world's largest hummus dish, weighing 4 tons and served in a satellite dish,\" one news announcer intoned.\u003c/p>\n\u003cp>\"Yes,\" Ibrahim recalls, \"a satellite dish. It's a dish, no?\"\u003c/p>\n\u003cfigure id=\"attachment_110819\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/hummusworldrecord_enl-3f5fe29471dcd0d8df71396c3c3951c04080a193.jpg\" alt=\"Counterattack: On Jan. 8, 2010, the Arab Israeli village of Abu Gosh served up this giant satellite dish full of hummus, weighing over 4 tons — about twice as much as the previous record set by Lebanon just months earlier.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-110819\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/hummusworldrecord_enl-3f5fe29471dcd0d8df71396c3c3951c04080a193.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hummusworldrecord_enl-3f5fe29471dcd0d8df71396c3c3951c04080a193-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hummusworldrecord_enl-3f5fe29471dcd0d8df71396c3c3951c04080a193-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hummusworldrecord_enl-3f5fe29471dcd0d8df71396c3c3951c04080a193-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hummusworldrecord_enl-3f5fe29471dcd0d8df71396c3c3951c04080a193-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hummusworldrecord_enl-3f5fe29471dcd0d8df71396c3c3951c04080a193-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hummusworldrecord_enl-3f5fe29471dcd0d8df71396c3c3951c04080a193-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Counterattack: On Jan. 8, 2010, the Arab Israeli village of Abu Gosh served up this giant satellite dish full of hummus, weighing over 4 tons — about twice as much as the previous record set by Lebanon just months earlier. \u003ccite>( Alessio Romenzi/AFP/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It drew more cameras than when Obama visited the country, Ibrahim says.\u003c/p>\n\u003cp>Within hours, the Lebanese planned a counterattack -- and within months, they presented the world with a vat filled with 23,042 pounds of hummus.\u003c/p>\n\u003cp>At the time, Abboud says, Lebanon was also trying to register the word \"hummus\" with the European Union, with a protective designation of origin — in the same way Champagne is registered by France, Parmigiano Reggiano by the Italians, and the Greeks lay claim to feta cheese. Abboud was asking the EU to ban any country other than Lebanon from calling their product hummus. The Lebanese Industrialists Association called its campaign \"Hands Off Our Dishes.\"\u003c/p>\n\u003cp>\"The word for chickpea in Arabic is hummus,\" says Abboud, who has been studying the history of hummus for some time now. \"So the actual name comes from the Arabic for chickpea.\"\u003c/p>\n\u003cp>But in the end, the EU did not allow Lebanon to register hummus as its own, because it is the food of an entire region.\u003c/p>\n\u003ch3>\u003cstrong>'The Hummus Is Our Tradition'\u003c/strong>\u003c/h3>\n\u003cp>That region includes Israel.\u003c/p>\n\u003cp>Vered, the food journalist with \u003cem>Haaretz,\u003c/em> has been chronicling the arc of Israeli food and cooking for years.\u003c/p>\n\u003cp>Since the country is only 68 years old, and its citizens came from all over the world, it lacked a unifying food tradition. So hummus became a common ground for Israelis.\u003c/p>\n\u003cp>\"Palestinians also made hummus a symbol,\" Vered notes — a symbol \"that we didn't only take their land, we took their food as well and made it ours.\"\u003c/p>\n\u003cp>Palestinian Nuha Musleh agrees. \"The hummus is our tradition. Tabouli is our tradition,\" says Musleh, who works as a fixer with international journalists and owns a rug and antiques store in Ramallah.\u003c/p>\n\u003cfigure id=\"attachment_110820\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/hummusstoryphoto_enl-c78a653f289ca17ca12f8b785f65f76f5044b2ca-400x533.jpg\" alt='\"The hummus is our tradition,\" says Palestinian Nuha Musleh, seen here in her kitchen.' width=\"400\" height=\"533\" class=\"size-thumbnail wp-image-110820\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/hummusstoryphoto_enl-c78a653f289ca17ca12f8b785f65f76f5044b2ca-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hummusstoryphoto_enl-c78a653f289ca17ca12f8b785f65f76f5044b2ca-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hummusstoryphoto_enl-c78a653f289ca17ca12f8b785f65f76f5044b2ca-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hummusstoryphoto_enl-c78a653f289ca17ca12f8b785f65f76f5044b2ca-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hummusstoryphoto_enl-c78a653f289ca17ca12f8b785f65f76f5044b2ca-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hummusstoryphoto_enl-c78a653f289ca17ca12f8b785f65f76f5044b2ca-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hummusstoryphoto_enl-c78a653f289ca17ca12f8b785f65f76f5044b2ca.jpg 1500w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">\"The hummus is our tradition,\" says Palestinian Nuha Musleh, seen here in her kitchen. \u003ccite>(Davia Nelson for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We travel with Musleh from Jerusalem to the West Bank and Ramallah. After a long wait at a checkpoint while making the crossing, Musleh stops her SUV at one of her favorite restaurants in Ramallah so we can taste Palestinian hummus. \"People run to get hummus when they are in Ramallah,\" she says. \"It's like getting a good pizza in downtown Rome. Or getting a good T-bone steak in Texas, I imagine — I haven't been.\"\u003c/p>\n\u003cp>The restaurant owner, Ali Abu Anas, leads us into his kitchen, where plates of hummus piled with radishes, pickles and sumac are being made. \"What distinguishes any hummus from another is \u003cem>nafs\u003c/em> — which is 'soul' in Arabic,\" he says. Here, they pound the hummus by hand.\u003c/p>\n\u003cp>\"They pound it, they pound it, they pound it. They don't use a machine,\" he says, as Musleh translates for us. \"They use good tahini, sesame seeds crushed, sumac, lemons from Jericho, olive oil from the Hebron hills.\" He tells us that Palestinians don't mind that Lebanon is proud of its hummus, or that Egypt makes hummus as well. This is a dish that brings Arabs together.\u003c/p>\n\u003cp>But this same dish that unites Arabs doesn't always have the same effect between Palestinians and Israel.\u003c/p>\n\u003cp>\"In the first two decades of the state, the Israeli people didn't really eat local food. They stuck to their old habits,\" Vered explains. \"It's also a political issue. If I eat Palestinian food, in a way, I acknowledge that they exist, that there are other people here who have food of their own.\"\u003c/p>\n\u003cp>By the late 1950s, the Israeli army started serving hummus in mess halls, and soon the average Israeli came to know hummus as an everyday food.\u003c/p>\n\u003cp>As the local fare became more familiar to the Israeli immigrants from Europe, hummus became hip, something young people began to eat, says Dafna Hirsch, a sociologist at the Open University of Israel in Tel Aviv and author of the article \"\u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/j.1548-1425.2011.01326.x/abstract\">Hummus is best when it is fresh and made by Arabs.\"\u003c/a>\u003c/p>\n\u003cp>\"Hummus became appropriated as the food of the new\u003cem> sabra\u003c/em>,\" she says, using the term for an Israeli Jew born in Israeli territory, someone rooted in the land. \"In Israel, hummus is considered a masculine dish,\" says Hirsch. \"It's a kind of masculine ritual to go with a group of men to the \u003cem>hummusiya\u003c/em> and eat hummus, wiping with these large circular gestures.\"\u003c/p>\n\u003cp>These days hummus isn't merely a dish -- it's a subculture, says Shooky Galili, a young Tel Aviv entrepreneur who runs \u003ca href=\"http://humus101.com/EN/\">hummus101.com\u003c/a>. The blog features recipes, reviews and recommendations for \u003cem>hummusiya\u003c/em>, or hummus joints. There's a community around hummus, he says.\u003c/p>\n\u003cp>But Musleh -- the Palestinian woman who has been showing us around Ramallah — is far from taken with the subculture that Galili and many Israelis are feeding.\u003c/p>\n\u003cp>\"Hummus, unfortunately, has become in the category of fast foods,\" Musleh says. \"But actually in [the Arab world] and all of Palestine, hummus is a Friday honorable breakfast. The father wakes up in the morning, makes hummus, makes food, invites all his daughters and daughters-in-law and sons. It's a way to get together in the morning of a Friday, when the family wants to throw all their worries and problems away.\"\u003c/p>\n\u003ch3>\u003cstrong>'Food Is Maybe The Only Thing That Gets People To Sit Together'\u003c/strong>\u003c/h3>\n\u003cp>As Musleh drives us back to Jerusalem, back toward the checkpoint, she explains, \"there's usually congestion, because there's the refugee camp on left, a village called Qalandia on the right, and there's \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=126000690\">no man's land, Kufr Aqab\u003c/a>. You have 130,000 people using one road.\"\u003c/p>\n\u003cp>As we get closer, we notice the rug merchants and food vendors who have set up makeshift businesses along the crawling route. \"I never think of eating breakfast on days when I have to go through the checkpoint,\" Musleh says, \"because, look, there's a kebab stand and there's vendors selling \u003cem>ka'ak,\u003c/em> the bread with sesame and \u003ca href=\"http://www.npr.org/sections/thesalt/2013/06/11/190672515/zaatar-a-spice-mix-with-biblical-roots-and-brain-food-reputation\">za'atar\u003c/a>.\" These vendors do a big business. \"Because you're stressed, you need something. You could get shot. The checkpoint could close. You could get a gas bomb. Suddenly you're not a human being. The kitchen of the checkpoint is really crucial to connect people together as human beings,\" Musah says.\u003c/p>\n\u003cp>Back in a cab in Tel Aviv, we notice the tattoo on our taxi driver, David Varon, and ask, \"What does it say?\"\u003c/p>\n\u003cp>\" 'No fear,' \" he says. \"Some people are afraid to live in a country where there is so much blood and wars and conflict over thousands of years. You cannot live in fear in Israel.\" Because, he adds, \"this conflict is about religion, and it will not be over until religion is over.\" He drives, and continues, \"Hummus and falafel — food is maybe the only thing that gets people to sit together.\"\u003c/p>\n\u003cp>Most of the hummus makers at the \u003cem>hummusiyat\u003c/em> we visited in Israel -- Lena's in Jerusalem, Abu Hassam in Tel Aviv, Hummus Said in Akko -- echoed Varon's thoughts.\u003c/p>\n\u003cp>But Dafna Hirsh from the Open University of Israel isn't buying it. \"This kind of approach says, 'Oh, if we eat together, peace will come through the stomach.' But no. As long as colonization continues, as long as occupation continues, then hummus is not going to solve it.\" Many of the Palestinian hummus makers we spoke with expressed similar sentiments.\u003c/p>\n\u003cp>Still, Jawdat Ibrahim has a vision -- a kitchen vision.\u003c/p>\n\u003cp>Ibrahim grew up in poverty in Abu Gosh, an Arab living in an Arab village in Israel. He came to America in his early 20s with just a quarter in his pocket, then won a $23 million lottery in 1973 in Chicago and returned to his village in Israel to open his hummus restaurant. \"We broke the Guinness world record, but to make hummus is not the issue. To put people together, that is the main thing. People talk about blood and killing, and I want to take it to a different way,\" he says. \"People can talk about the Middle East about nice things, not killing and shooting.\"\u003c/p>\n\u003cp>The Hummus Wars continue. But, Ibrahim says, \"Nobody gets hurt with this war.\"\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Recipe: Basic Hummus\u003c/strong>\u003c/h3>\n\u003cp>\u003ca href=\"http://www.npr.org/sections/thesalt/2012/10/15/162805706/jerusalem-a-love-letter-to-food-and-memories-of-home\">This recipe\u003c/a> comes courtesy of British-Israeli chef and restaurateur \u003ca href=\"http://www.ottolenghi.co.uk/\">Yotam Ottolenghi\u003c/a>, who grew up in Jewish West Jerusalem, and his business partner and co-chef Sami Tamimi, who grew up in the Muslim neighborhoods of East Jerusalem. It is excerpted from \u003cem>Jerusalem: A Cookbook.\u003c/em>\u003c/p>\n\u003cp>\u003cem>This hummus is smooth and rich in tahini (sesame paste), just the way we like it.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Makes 6 servings\u003cbr>\u003c/em>\u003c/p>\n\u003cp>1 1/4 cups dried chickpeas\u003c/p>\n\u003cp>1 teaspoon baking soda\u003c/p>\n\u003cp>6 1/2 cups water\u003c/p>\n\u003cp>1 cup plus 2 tablespoons light tahini paste\u003c/p>\n\u003cp>4 tablespoons freshly squeezed lemon juice\u003c/p>\n\u003cp>4 cloves garlic, crushed\u003c/p>\n\u003cp>6 1/2 tablespoons ice cold water\u003c/p>\n\u003cp>Salt\u003c/p>\n\u003cp>The night before, put the chickpeas in a large bowl and cover them with cold water at least twice their volume. Leave to soak overnight.\u003c/p>\n\u003cp>The next day, drain the chickpeas. Place a medium saucepan over high heat and add the drained chickpeas and baking soda. Cook for about three minutes, stirring constantly. Add the water and bring to a boil. Cook, skimming off any foam and any skins that float to the surface. The chickpeas will need to cook for 20 to 40 minutes, depending on the type and freshness, sometimes even longer. Once done, they should be very tender, breaking up easily when pressed between your thumb and finger, almost but not quite mushy.\u003c/p>\n\u003cp>Drain the chickpeas. You should have roughly 3 2/3 cups now. Place the chickpeas in a food processor and process until you get a stiff paste. Then, with the machine sill running, add the tahini paste, lemon juice, garlic, and 1 1/2 teaspoons salt. Finally, slowly drizzle in the ice water and allow it to mix for about five minutes, until you get a very smooth and creamy paste.\u003c/p>\n\u003cp>Transfer the hummus to a bowl, cover the surface with plastic wrap, and let it rest for at least 30 minutes. If not using straightaway, refrigerate.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"closealltabs": {
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"order": 1
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
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"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.",
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"order": 9
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"airtime": "SUN 7:30pm-8pm",
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"hyphenacion": {
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"order": 15
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"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. ",
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"order": 18
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},
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"title": "Latino USA",
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"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
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"link": "/radio/program/latino-usa",
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},
"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/",
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"source": "American Public Media"
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"masters-of-scale": {
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"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"rss": "https://rss.art19.com/masters-of-scale"
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},
"mindshift": {
"id": "mindshift",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"meta": {
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"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
"id": "morning-edition",
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"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.",
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"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",
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"officialWebsiteLink": "/podcasts/onourwatch",
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"order": 11
},
"link": "/podcasts/onourwatch",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"on-the-media": {
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"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",
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},
"link": "/radio/program/on-the-media",
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"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
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},
"pbs-newshour": {
"id": "pbs-newshour",
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"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
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},
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"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
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},
"perspectives": {
"id": "perspectives",
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"tagline": "KQED's series of daily listener commentaries since 1991",
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"order": 14
},
"link": "/perspectives",
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"planet-money": {
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"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",
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},
"link": "/radio/program/planet-money",
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