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"disqusTitle": "Holiday Dinner Side Dish: Butternut Sformato with Crunchy Winter Endive and Shaved Fennel Salad",
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"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>I’ve been intrigued by \u003cem>sformato\u003c/em> ever since I first tasted a baked ricotta version sprinkled with sweet cherry tomatoes and fresh thyme one summer in Italy. Despite it’s elegant name which sounds like you are preparing something exceedingly complicated and elaborate, it is really a very simple dish to prepare...plus it’s a fun word to say.\u003c/p>\n\u003cp>A sformato is kind of like a soufflé-like pudding or flan, lightened by egg whites, and often savory. It is incredibly versatile and can be made from any sort of cooked and pureed vegetables, or even cheese such as ricotta, or pasta or rice.\u003c/p>\n\u003cp>Here, I’ve come up with a sweet-savory version of this Italian specialty that is rich with crème fraiche, and fragranced by fresh sage. I encourage you to make the crunchy, shaved salad that accompanies this sformato as it provides a gorgeous balance of texture and fresh flavor. If you have a mandoline, that’s the best tool to use to get paper-thin slices.\u003c/p>\n\u003cfigure id=\"attachment_105230\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternut-bite.jpg\" alt=\"A creamy bite of Butternut Sformato\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105230\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-bite.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-bite-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-bite-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-bite-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-bite-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-bite-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-bite-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A creamy bite of Butternut Sformato \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Butternut Sformato with Crunchy Winter Salad\u003c/h3>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>1 tbsp unsalted butter, at cool room temperature\u003c/li>\n\u003cli>2 oz freshly grated Parmesan cheese\u003c/li>\n\u003cli>2 cups butternut squash puree (\u003cem>see recipe below\u003c/em>)\u003c/li>\n\u003cli>1 cup crème fraîche\u003c/li>\n\u003cli>3 large egg yolks\u003c/li>\n\u003cli>1 tsp chopped fresh sage leaves\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>4 large egg whites\u003c/li>\n\u003cli>1/4 tsp cream of tartar\u003c/li>\n\u003cli>1 medium heat fennel, trimmed, quartered, and cored (reserve fronds for garnish)\u003c/li>\n\u003cli>1–2 heads endive\u003c/li>\n\u003cli>2 tsp white balsamic vinegar\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Preheat the oven to 400F. Grease a 2-quart shallow baking dish with the butter, then sprinkle with the Parmesan.\u003c/li>\n\u003cfigure id=\"attachment_105233\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternut-cheese-pan1.jpg\" alt=\"Grease a 2-quart shallow baking dish with the butter, then sprinkle with the Parmesan.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105233\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cheese-pan1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cheese-pan1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cheese-pan1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cheese-pan1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cheese-pan1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cheese-pan1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cheese-pan1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grease a 2-quart shallow baking dish with the butter, then sprinkle with the Parmesan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>\u003cem>To make the butternut puree:\u003c/em> Peel, dice and roast 1-2 butternut squash until tender. Manually mash or blend the squash in a food processor to create a smooth consistency.\u003c/li>\n\u003cfigure id=\"attachment_105234\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternut-cook.jpg\" alt=\"Peel, dice and roast butternut squash.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105234\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cook.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cook-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cook-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cook-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cook-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cook-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cook-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peel, dice and roast butternut squash. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105245\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternut-mashed.jpg\" alt=\"Manually mash or blend the squash in a food processor to create a smooth consistency.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105245\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mashed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mashed-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mashed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mashed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mashed-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mashed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mashed-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Manually mash or blend the squash in a food processor to create a smooth consistency. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a bowl, whisk together the butternut puree, crème fraiche, and egg yolks. Mix in the chopped sage and season with salt and pepper.\u003c/li>\n\u003cfigure id=\"attachment_105246\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternut-mix-bowl.jpg\" alt=\"In a bowl, whisk together the butternut puree, crème fraiche, egg yolks.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105246\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mix-bowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mix-bowl-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mix-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mix-bowl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mix-bowl-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mix-bowl-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mix-bowl-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, whisk together the butternut puree, crème fraiche, egg yolks. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105259\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternut-sage.jpg\" alt=\"Add the chopped sage, salt and pepper and mix into the puree.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105259\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-sage.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-sage-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-sage-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-sage-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-sage-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-sage-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-sage-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the chopped sage, salt and pepper and mix into the puree. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In another clean bowl using an electric mixer fitted with the whisk attachment, beat the egg whites, 1/4 tsp salt, and cream of tartar. Beat until stiff peaks form, but do not overbeat.\u003c/li>\n\u003cfigure id=\"attachment_105266\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternut-egg-whites.jpg\" alt=\"Beat the egg whites, 1/4 tsp salt, and cream of tartar. Beat until stiff peaks form.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-egg-whites.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-egg-whites-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-egg-whites-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-egg-whites-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-egg-whites-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-egg-whites-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-egg-whites-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beat the egg whites, 1/4 tsp salt, and cream of tartar. Beat until stiff peaks form. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Fold 1/3 of the beaten egg whites into the butternut mixture to lighten it, then gently fold the remaining egg whites into the mixture. Spread the mixture in the prepared baking dish.\u003c/li>\n\u003cfigure id=\"attachment_105244\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternut-fold-eggwhites2.jpg\" alt=\"Fold 1/3 of the beaten egg whites into the butternut mixture to lighten it, then gently fold the remaining egg whites into the mixture.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105244\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fold-eggwhites2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fold-eggwhites2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fold-eggwhites2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fold-eggwhites2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fold-eggwhites2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fold-eggwhites2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fold-eggwhites2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fold 1/3 of the beaten egg whites into the butternut mixture to lighten it, then gently fold the remaining egg whites into the mixture. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105250\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternut-smooth-in-pan.jpg\" alt=\"Spread the mixture in the prepared baking dish.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105250\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-smooth-in-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-smooth-in-pan-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-smooth-in-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-smooth-in-pan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-smooth-in-pan-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-smooth-in-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-smooth-in-pan-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread the mixture in the prepared baking dish. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake until puffed and golden brown and cooked through, about 25 minutes.\u003c/li>\n\u003cfigure id=\"attachment_105241\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternut-final2.jpg\" alt=\"Bake until puffed and golden brown and cooked through, about 25 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105241\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-final2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-final2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-final2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-final2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-final2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-final2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-final2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until puffed and golden brown and cooked through, about 25 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>While the sformato bakes, make the salad. Shave the fennel and endive very thin on a mandolin (or with a sharp knife). Toss together with some of the fronds. Drizzle with the vinegar and a drizzle of olive oil and season with salt and pepper.\u003c/li>\n\u003cfigure id=\"attachment_105239\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternut-fennel-mandolin1.jpg\" alt=\" If you have a mandoline, that’s the best tool to use to get paper-thin slices.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105239\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-mandolin1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-mandolin1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-mandolin1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-mandolin1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-mandolin1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-mandolin1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-mandolin1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">If you have a mandoline, that’s the best tool to use to get paper-thin slices. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105236\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternut-fennel-close.jpg\" alt=\"Toss together with some of the fronds. Drizzle with the vinegar and a drizzle of olive oil and season with salt and pepper.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105236\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-close.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-close-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-close-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-close-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-close-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-close-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-close-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toss together with some of the fronds. Drizzle with the vinegar and a drizzle of olive oil and season with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Serve at once with the salad alongside.\u003c/li>\n\u003cfigure id=\"attachment_105254\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternut-fennel-final.jpg\" alt=\"Serve the sformato at once with the salad alongside.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105254\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the sformato at once with the salad alongside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Part soufflé, part baked pudding, this sweet and savory dish makes an elegant starter or an excellent side dish.",
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"description": "Part soufflé, part baked pudding, this sweet and savory dish makes an elegant starter or an excellent side dish.",
"title": "Holiday Dinner Side Dish: Butternut Sformato with Crunchy Winter Endive and Shaved Fennel Salad | KQED",
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"headline": "Holiday Dinner Side Dish: Butternut Sformato with Crunchy Winter Endive and Shaved Fennel Salad",
"datePublished": "2015-12-22T08:00:17-08:00",
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"source": "Holiday Recipes",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’ve been intrigued by \u003cem>sformato\u003c/em> ever since I first tasted a baked ricotta version sprinkled with sweet cherry tomatoes and fresh thyme one summer in Italy. Despite it’s elegant name which sounds like you are preparing something exceedingly complicated and elaborate, it is really a very simple dish to prepare...plus it’s a fun word to say.\u003c/p>\n\u003cp>A sformato is kind of like a soufflé-like pudding or flan, lightened by egg whites, and often savory. It is incredibly versatile and can be made from any sort of cooked and pureed vegetables, or even cheese such as ricotta, or pasta or rice.\u003c/p>\n\u003cp>Here, I’ve come up with a sweet-savory version of this Italian specialty that is rich with crème fraiche, and fragranced by fresh sage. I encourage you to make the crunchy, shaved salad that accompanies this sformato as it provides a gorgeous balance of texture and fresh flavor. If you have a mandoline, that’s the best tool to use to get paper-thin slices.\u003c/p>\n\u003cfigure id=\"attachment_105230\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternut-bite.jpg\" alt=\"A creamy bite of Butternut Sformato\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105230\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-bite.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-bite-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-bite-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-bite-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-bite-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-bite-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-bite-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A creamy bite of Butternut Sformato \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Butternut Sformato with Crunchy Winter Salad\u003c/h3>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>1 tbsp unsalted butter, at cool room temperature\u003c/li>\n\u003cli>2 oz freshly grated Parmesan cheese\u003c/li>\n\u003cli>2 cups butternut squash puree (\u003cem>see recipe below\u003c/em>)\u003c/li>\n\u003cli>1 cup crème fraîche\u003c/li>\n\u003cli>3 large egg yolks\u003c/li>\n\u003cli>1 tsp chopped fresh sage leaves\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>4 large egg whites\u003c/li>\n\u003cli>1/4 tsp cream of tartar\u003c/li>\n\u003cli>1 medium heat fennel, trimmed, quartered, and cored (reserve fronds for garnish)\u003c/li>\n\u003cli>1–2 heads endive\u003c/li>\n\u003cli>2 tsp white balsamic vinegar\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Preheat the oven to 400F. Grease a 2-quart shallow baking dish with the butter, then sprinkle with the Parmesan.\u003c/li>\n\u003cfigure id=\"attachment_105233\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternut-cheese-pan1.jpg\" alt=\"Grease a 2-quart shallow baking dish with the butter, then sprinkle with the Parmesan.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105233\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cheese-pan1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cheese-pan1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cheese-pan1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cheese-pan1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cheese-pan1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cheese-pan1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cheese-pan1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grease a 2-quart shallow baking dish with the butter, then sprinkle with the Parmesan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>\u003cem>To make the butternut puree:\u003c/em> Peel, dice and roast 1-2 butternut squash until tender. Manually mash or blend the squash in a food processor to create a smooth consistency.\u003c/li>\n\u003cfigure id=\"attachment_105234\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternut-cook.jpg\" alt=\"Peel, dice and roast butternut squash.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105234\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cook.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cook-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cook-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cook-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cook-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cook-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cook-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peel, dice and roast butternut squash. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105245\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternut-mashed.jpg\" alt=\"Manually mash or blend the squash in a food processor to create a smooth consistency.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105245\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mashed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mashed-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mashed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mashed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mashed-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mashed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mashed-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Manually mash or blend the squash in a food processor to create a smooth consistency. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a bowl, whisk together the butternut puree, crème fraiche, and egg yolks. Mix in the chopped sage and season with salt and pepper.\u003c/li>\n\u003cfigure id=\"attachment_105246\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternut-mix-bowl.jpg\" alt=\"In a bowl, whisk together the butternut puree, crème fraiche, egg yolks.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105246\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mix-bowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mix-bowl-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mix-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mix-bowl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mix-bowl-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mix-bowl-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mix-bowl-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, whisk together the butternut puree, crème fraiche, egg yolks. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105259\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternut-sage.jpg\" alt=\"Add the chopped sage, salt and pepper and mix into the puree.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105259\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-sage.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-sage-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-sage-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-sage-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-sage-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-sage-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-sage-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the chopped sage, salt and pepper and mix into the puree. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In another clean bowl using an electric mixer fitted with the whisk attachment, beat the egg whites, 1/4 tsp salt, and cream of tartar. Beat until stiff peaks form, but do not overbeat.\u003c/li>\n\u003cfigure id=\"attachment_105266\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternut-egg-whites.jpg\" alt=\"Beat the egg whites, 1/4 tsp salt, and cream of tartar. Beat until stiff peaks form.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-egg-whites.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-egg-whites-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-egg-whites-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-egg-whites-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-egg-whites-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-egg-whites-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-egg-whites-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beat the egg whites, 1/4 tsp salt, and cream of tartar. Beat until stiff peaks form. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Fold 1/3 of the beaten egg whites into the butternut mixture to lighten it, then gently fold the remaining egg whites into the mixture. Spread the mixture in the prepared baking dish.\u003c/li>\n\u003cfigure id=\"attachment_105244\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternut-fold-eggwhites2.jpg\" alt=\"Fold 1/3 of the beaten egg whites into the butternut mixture to lighten it, then gently fold the remaining egg whites into the mixture.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105244\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fold-eggwhites2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fold-eggwhites2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fold-eggwhites2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fold-eggwhites2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fold-eggwhites2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fold-eggwhites2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fold-eggwhites2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fold 1/3 of the beaten egg whites into the butternut mixture to lighten it, then gently fold the remaining egg whites into the mixture. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105250\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternut-smooth-in-pan.jpg\" alt=\"Spread the mixture in the prepared baking dish.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105250\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-smooth-in-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-smooth-in-pan-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-smooth-in-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-smooth-in-pan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-smooth-in-pan-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-smooth-in-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-smooth-in-pan-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread the mixture in the prepared baking dish. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake until puffed and golden brown and cooked through, about 25 minutes.\u003c/li>\n\u003cfigure id=\"attachment_105241\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternut-final2.jpg\" alt=\"Bake until puffed and golden brown and cooked through, about 25 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105241\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-final2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-final2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-final2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-final2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-final2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-final2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-final2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until puffed and golden brown and cooked through, about 25 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>While the sformato bakes, make the salad. Shave the fennel and endive very thin on a mandolin (or with a sharp knife). Toss together with some of the fronds. Drizzle with the vinegar and a drizzle of olive oil and season with salt and pepper.\u003c/li>\n\u003cfigure id=\"attachment_105239\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternut-fennel-mandolin1.jpg\" alt=\" If you have a mandoline, that’s the best tool to use to get paper-thin slices.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105239\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-mandolin1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-mandolin1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-mandolin1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-mandolin1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-mandolin1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-mandolin1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-mandolin1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">If you have a mandoline, that’s the best tool to use to get paper-thin slices. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105236\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternut-fennel-close.jpg\" alt=\"Toss together with some of the fronds. Drizzle with the vinegar and a drizzle of olive oil and season with salt and pepper.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105236\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-close.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-close-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-close-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-close-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-close-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-close-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-close-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toss together with some of the fronds. Drizzle with the vinegar and a drizzle of olive oil and season with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Serve at once with the salad alongside.\u003c/li>\n\u003cfigure id=\"attachment_105254\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternut-fennel-final.jpg\" alt=\"Serve the sformato at once with the salad alongside.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105254\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the sformato at once with the salad alongside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Holiday Dinner Dessert: Sticky Toffee Pudding",
"title": "Holiday Dinner Dessert: Sticky Toffee Pudding",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Sticky toffee pudding, a much-loved dessert in the UK, also just so happens to be one of my favorite things to eat. And don’t get my mum-in-law started, she would go to the moon and back just for a helping of this. \u003c/p>\n\u003cp>Unlike what most Americans think of pudding (a creamy thick custard), this is a baked pudding, so it’s more of a little spongy moist cake. Plenty of butter, dark brown sugar, and heaps of sticky dates add to the flavor of the little cakes, but it’s the sauce that really sends it over the top. \u003c/p>\n\u003cp>Dark brown sugar, butter, and vanilla are melted into a toffee caramel sauce that is spooned (heapingly and lovingly and with great abandon) over the top of each cake. You can serve them unadorned or with a scoop of vanilla ice cream, a dollop of gently whipped cream, or even a bit of crème anglaise (vanilla custard sauce). Any way you serve it, you are guaranteed to become as smitten with this dessert as I am.\u003c/p>\n\u003cp>I used little brioche molds to bake my puddings, but you can use ramekins or custard cups. Just be sure to grease them well so the puddings pop right out.\u003c/p>\n\u003cfigure id=\"attachment_105196\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stickytoffee-unmolded.jpg\" alt=\"Unmolded sticky toffee pudding on a wire rack.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105196\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-unmolded.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-unmolded-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-unmolded-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-unmolded-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-unmolded-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-unmolded-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-unmolded-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Unmolded sticky toffee puddings on a wire rack. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Sticky Toffee Pudding\u003c/h3>\n\u003cp>\u003cem>Makes about 10 to 12 puddings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>For the puddings\u003c/em>\u003c/strong>\n\u003cli>1/2 cup pitted and finely chopped dates\u003c/li>\n\u003cli>3/4 tsp baking soda\u003c/li>\n\u003cli>3/4 cup boiling water\u003c/li>\n\u003cli>5 tbsp unsalted butter, at cool room temp\u003c/li>\n\u003cli>2/3 cup packed dark brown sugar\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>2 tsp pure vanilla extract\u003c/li>\n\u003cli>1 cup all-purpose flour\u003c/li>\n\u003cli>1 1/2 tsp baking powder\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>For the toffee sauce\u003c/em>\u003c/strong>\n\u003cli>4 tbsp unsalted butter\u003c/li>\n\u003cli>3/4 cup heavy cream\u003c/li>\n\u003cli>3/4 cup packed dark brown sugar\u003c/li>\n\u003cli>2 tsp pure vanilla extract\u003c/li>\n\u003cli>Pinch of kosher salt\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Position a rack in the middle of the oven and preheat to 350°F.\u003c/li>\n\u003cli>In a small bowl, combine the chopped dates and the baking soda with the boiling water, stirring to combine. Set aside for 10 minutes.\u003c/li>\n\u003cfigure id=\"attachment_105183\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stickytoffee-dates.jpg\" alt=\" Pit and finely chop the dates.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105183\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pit and finely chop the dates. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105182\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stickytoffee-dates-liquid1.jpg\" alt=\"In a small bowl, combine the chopped dates and the baking soda with the boiling water, stirring to combine.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105182\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates-liquid1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates-liquid1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates-liquid1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates-liquid1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates-liquid1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates-liquid1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates-liquid1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a small bowl, combine the chopped dates and the baking soda with the boiling water, stirring to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli> Grease eight 1⁄2-cup (4–fl oz) custard cups or other baking molds and place on a baking sheet (I used cooking spray).\u003c/li>\n\u003cfigure id=\"attachment_105195\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stickytoffee-spray-tins.jpg\" alt=\"Grease eight 1⁄2-cup (4–fl oz) custard cups or other baking molds and place on a baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105195\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-spray-tins.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-spray-tins-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-spray-tins-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-spray-tins-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-spray-tins-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-spray-tins-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-spray-tins-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grease eight 1⁄2-cup (4–fl oz) custard cups or other baking molds and place on a baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In the bowl of a mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until lightened. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. Add the flour, baking powder, and salt, and stir to combine. Add the date mixture and stir well. The batter will be thin. Fill the custard cups about two-thirds full.\u003c/li>\n\u003cfigure id=\"attachment_105187\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stickytoffee-mixin-dates.jpg\" alt=\"Add the date mixture and stir well. The batter will be thin. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105187\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-mixin-dates.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-mixin-dates-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-mixin-dates-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-mixin-dates-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-mixin-dates-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-mixin-dates-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-mixin-dates-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the date mixture and stir well. The batter will be thin. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105179\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stickytoffee-batter-molds-close.jpg\" alt=\"Fill the custard cups about two-thirds full.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105179\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-batter-molds-close.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-batter-molds-close-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-batter-molds-close-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-batter-molds-close-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-batter-molds-close-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-batter-molds-close-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-batter-molds-close-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fill the custard cups about two-thirds full. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake until the puddings are puffed and a toothpick inserted into the center comes out clean, about 20 minutes.\u003c/li>\n\u003cfigure id=\"attachment_105178\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stickytoffee-baked.jpg\" alt=\"Bake until the puddings are puffed and a toothpick inserted into the center comes out clean, about 20 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105178\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-baked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-baked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-baked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-baked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-baked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-baked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-baked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the puddings are puffed and a toothpick inserted into the center comes out clean, about 20 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the toffee sauce: In a saucepan over medium heat, melt the butter. Add the cream and brown sugar. Simmer, stirring constantly with a whisk, until the sauce becomes sticky, about 5 minutes. Stir in the vanilla and salt.\u003c/li>\n\u003cfigure id=\"attachment_105193\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stickytoffee-sauce.jpg\" alt=\" Simmer, stirring constantly with a whisk, until the sauce becomes sticky.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105193\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-sauce-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-sauce-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-sauce-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-sauce-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Simmer, stirring constantly with a whisk, until the sauce becomes sticky. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To serve the sticky toffee puddings, unmold each warm pudding onto a plate and top with a big spoonful of the sauce.\u003c/li>\n\u003cfigure id=\"attachment_105190\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stickytoffee-pour-sauce.jpg\" alt=\"To serve the sticky toffee puddings, unmold each warm pudding onto a plate and top with a big spoonful of the sauce.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105190\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-pour-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-pour-sauce-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-pour-sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-pour-sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-pour-sauce-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-pour-sauce-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-pour-sauce-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To serve the sticky toffee puddings, unmold each warm pudding onto a plate and top with a big spoonful of the sauce.\u003cbr> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_105185\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stickytoffee-finished.jpg\" alt=\"Sticky Toffee Pudding\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105185\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-finished.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-finished-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-finished-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-finished-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-finished-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-finished-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-finished-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sticky Toffee Pudding \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Darkly sweet baked puddings, rich with sticky dates and doused in a buttery caramel toffee sauce are a perfect way to end your holiday meal.",
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"description": "Darkly sweet baked puddings, rich with sticky dates and doused in a buttery caramel toffee sauce are a perfect way to end your holiday meal.",
"title": "Holiday Dinner Dessert: Sticky Toffee Pudding | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sticky toffee pudding, a much-loved dessert in the UK, also just so happens to be one of my favorite things to eat. And don’t get my mum-in-law started, she would go to the moon and back just for a helping of this. \u003c/p>\n\u003cp>Unlike what most Americans think of pudding (a creamy thick custard), this is a baked pudding, so it’s more of a little spongy moist cake. Plenty of butter, dark brown sugar, and heaps of sticky dates add to the flavor of the little cakes, but it’s the sauce that really sends it over the top. \u003c/p>\n\u003cp>Dark brown sugar, butter, and vanilla are melted into a toffee caramel sauce that is spooned (heapingly and lovingly and with great abandon) over the top of each cake. You can serve them unadorned or with a scoop of vanilla ice cream, a dollop of gently whipped cream, or even a bit of crème anglaise (vanilla custard sauce). Any way you serve it, you are guaranteed to become as smitten with this dessert as I am.\u003c/p>\n\u003cp>I used little brioche molds to bake my puddings, but you can use ramekins or custard cups. Just be sure to grease them well so the puddings pop right out.\u003c/p>\n\u003cfigure id=\"attachment_105196\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stickytoffee-unmolded.jpg\" alt=\"Unmolded sticky toffee pudding on a wire rack.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105196\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-unmolded.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-unmolded-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-unmolded-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-unmolded-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-unmolded-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-unmolded-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-unmolded-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Unmolded sticky toffee puddings on a wire rack. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Sticky Toffee Pudding\u003c/h3>\n\u003cp>\u003cem>Makes about 10 to 12 puddings\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>For the puddings\u003c/em>\u003c/strong>\n\u003cli>1/2 cup pitted and finely chopped dates\u003c/li>\n\u003cli>3/4 tsp baking soda\u003c/li>\n\u003cli>3/4 cup boiling water\u003c/li>\n\u003cli>5 tbsp unsalted butter, at cool room temp\u003c/li>\n\u003cli>2/3 cup packed dark brown sugar\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>2 tsp pure vanilla extract\u003c/li>\n\u003cli>1 cup all-purpose flour\u003c/li>\n\u003cli>1 1/2 tsp baking powder\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>For the toffee sauce\u003c/em>\u003c/strong>\n\u003cli>4 tbsp unsalted butter\u003c/li>\n\u003cli>3/4 cup heavy cream\u003c/li>\n\u003cli>3/4 cup packed dark brown sugar\u003c/li>\n\u003cli>2 tsp pure vanilla extract\u003c/li>\n\u003cli>Pinch of kosher salt\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Position a rack in the middle of the oven and preheat to 350°F.\u003c/li>\n\u003cli>In a small bowl, combine the chopped dates and the baking soda with the boiling water, stirring to combine. Set aside for 10 minutes.\u003c/li>\n\u003cfigure id=\"attachment_105183\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stickytoffee-dates.jpg\" alt=\" Pit and finely chop the dates.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105183\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pit and finely chop the dates. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105182\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stickytoffee-dates-liquid1.jpg\" alt=\"In a small bowl, combine the chopped dates and the baking soda with the boiling water, stirring to combine.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105182\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates-liquid1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates-liquid1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates-liquid1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates-liquid1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates-liquid1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates-liquid1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-dates-liquid1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a small bowl, combine the chopped dates and the baking soda with the boiling water, stirring to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli> Grease eight 1⁄2-cup (4–fl oz) custard cups or other baking molds and place on a baking sheet (I used cooking spray).\u003c/li>\n\u003cfigure id=\"attachment_105195\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stickytoffee-spray-tins.jpg\" alt=\"Grease eight 1⁄2-cup (4–fl oz) custard cups or other baking molds and place on a baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105195\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-spray-tins.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-spray-tins-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-spray-tins-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-spray-tins-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-spray-tins-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-spray-tins-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-spray-tins-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grease eight 1⁄2-cup (4–fl oz) custard cups or other baking molds and place on a baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In the bowl of a mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until lightened. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. Add the flour, baking powder, and salt, and stir to combine. Add the date mixture and stir well. The batter will be thin. Fill the custard cups about two-thirds full.\u003c/li>\n\u003cfigure id=\"attachment_105187\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stickytoffee-mixin-dates.jpg\" alt=\"Add the date mixture and stir well. The batter will be thin. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105187\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-mixin-dates.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-mixin-dates-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-mixin-dates-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-mixin-dates-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-mixin-dates-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-mixin-dates-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-mixin-dates-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the date mixture and stir well. The batter will be thin. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105179\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stickytoffee-batter-molds-close.jpg\" alt=\"Fill the custard cups about two-thirds full.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105179\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-batter-molds-close.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-batter-molds-close-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-batter-molds-close-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-batter-molds-close-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-batter-molds-close-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-batter-molds-close-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-batter-molds-close-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fill the custard cups about two-thirds full. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake until the puddings are puffed and a toothpick inserted into the center comes out clean, about 20 minutes.\u003c/li>\n\u003cfigure id=\"attachment_105178\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stickytoffee-baked.jpg\" alt=\"Bake until the puddings are puffed and a toothpick inserted into the center comes out clean, about 20 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105178\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-baked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-baked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-baked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-baked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-baked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-baked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-baked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the puddings are puffed and a toothpick inserted into the center comes out clean, about 20 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the toffee sauce: In a saucepan over medium heat, melt the butter. Add the cream and brown sugar. Simmer, stirring constantly with a whisk, until the sauce becomes sticky, about 5 minutes. Stir in the vanilla and salt.\u003c/li>\n\u003cfigure id=\"attachment_105193\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stickytoffee-sauce.jpg\" alt=\" Simmer, stirring constantly with a whisk, until the sauce becomes sticky.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105193\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-sauce-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-sauce-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-sauce-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-sauce-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Simmer, stirring constantly with a whisk, until the sauce becomes sticky. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To serve the sticky toffee puddings, unmold each warm pudding onto a plate and top with a big spoonful of the sauce.\u003c/li>\n\u003cfigure id=\"attachment_105190\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stickytoffee-pour-sauce.jpg\" alt=\"To serve the sticky toffee puddings, unmold each warm pudding onto a plate and top with a big spoonful of the sauce.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105190\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-pour-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-pour-sauce-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-pour-sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-pour-sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-pour-sauce-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-pour-sauce-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-pour-sauce-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To serve the sticky toffee puddings, unmold each warm pudding onto a plate and top with a big spoonful of the sauce.\u003cbr> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_105185\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stickytoffee-finished.jpg\" alt=\"Sticky Toffee Pudding\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105185\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-finished.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-finished-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-finished-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-finished-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-finished-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-finished-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stickytoffee-finished-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sticky Toffee Pudding \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Holiday Dinner Side Dish: Rich Spinach and Gruyere Soufflé",
"title": "Holiday Dinner Side Dish: Rich Spinach and Gruyere Soufflé",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>If you can whip an egg white, you have absolutely no reason to be intimidated by a soufflé. It’s truly easier that you might think, and boy is it impressive. So if you want to make a statement this holiday (or, really, any day of the year for that matter), make a soufflé. There’s nothing more grand than having your guests sit down at the table ahead of time, and then pulling this out of the oven and presenting it in regal fashion. \u003c/p>\n\u003cp>But beyond all of the accolades you will receive for making these (plus everyone will truly think you are a brilliant cook), these soufflés are just downright delicious. Rich, creamy, and extra cheesy, I wouldn’t hesitate to serve these as part of a stunning holiday feast, or even as a light lunch for a special gathering. Plus it’s a great way to get anyone to eat their greens.\u003c/p>\n\u003cp>I prefer making these as individual soufflés, as they bake more evenly and they are easier to share. Plus that means each person gets their fair share of the crusty top and bottom (my favorite part).\u003c/p>\n\u003cfigure id=\"attachment_105144\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-finish-group1.jpg\" alt=\"Spinach and Gruyere Soufflés right out of the oven.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105144\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-group1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-group1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-group1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-group1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-group1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-group1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-group1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spinach and Gruyere Soufflés right out of the oven.\u003cbr> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Spinach and Gruyere Soufflé\u003c/h3>\n\u003cp>\u003cem>Makes 6 individual soufflés\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>4 1/2 tbsp unsalted butter, plus more for coating dish\u003c/li>\n\u003cli>About 1/4 cup finely grated Parmesan\u003c/li>\n\u003cli>5 oz baby spinach\u003c/li>\n\u003cli>2 shallots, finely chopped\u003c/li>\n\u003cli>3 tbsp flour\u003c/li>\n\u003cli>1 cup milk\u003c/li>\n\u003cli>1 cup heavy cream\u003c/li>\n\u003cli>1/2 cup shredded Gruyere or fontina cheese\u003c/li>\n\u003cli>4 egg yolks, lightly beaten\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>5 egg whites\u003c/li>\n\u003cli>½ teaspoon cream of tartar\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Adjust the oven rack to the lower third of the oven, making sure there is room above the oven rack. Preheat the oven to 400F. Generously butter the inside of six 1-cup ramekins, then coat lightly with Parmesan, set aside.\u003c/li>\n\u003cfigure id=\"attachment_105135\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-cheese-ramekin1.jpg\" alt=\"Generously butter the inside of six 1-cup ramekins, then coat lightly with Parmesan.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105135\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-cheese-ramekin1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-cheese-ramekin1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-cheese-ramekin1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-cheese-ramekin1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-cheese-ramekin1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-cheese-ramekin1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-cheese-ramekin1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Generously butter the inside of six 1-cup ramekins, then coat lightly with Parmesan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a frying pan, melt 1/2 tbsp butter. Add the spinach and cook until wilted and dry, about 2 minutes. Transfer to a colander and press out as much liquid as possible. Transfer to a kitchen towel and again, press out as much liquid as possible. Scrape onto a cutting board and chop very finely. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_105157\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-saute-spinach.jpg\" alt=\"In a frying pan, melt 1/2 tbsp butter. Add the spinach and cook until wilted and dry, about 2 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105157\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-spinach.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-spinach-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-spinach-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-spinach-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-spinach-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-spinach-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-spinach-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a frying pan, melt 1/2 tbsp butter. Add the spinach and cook until wilted and dry, about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105162\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-spinach-squeezed.jpg\" alt=\"Transfer to a colander and press out as much liquid as possible. Transfer to a kitchen towel and again, press out as much liquid as possible.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105162\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-squeezed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-squeezed-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-squeezed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-squeezed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-squeezed-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-squeezed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-squeezed-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a colander and press out as much liquid as possible. Transfer to a kitchen towel and again, press out as much liquid as possible. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105160\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-spinach-chop.jpg\" alt=\"Scrape onto a cutting board and chop very finely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105160\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-chop.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-chop-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-chop-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-chop-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-chop-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-chop-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-chop-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scrape onto a cutting board and chop very finely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a saucepan over medium heat, melt 1 tbsp butter, then add the shallots. Cook, stirring, until tender and lightly golden, about 5 minutes. Add the remaining 3 tbsp butter. When it melts, whisk in the flour. Cook for about 2 minutes, whisking constantly. Slowly add the milk, whisking constantly, and then the cream. Bring the mixture to a boil, then reduce the heat to low and simmer, stirring occasionally, until thickened, about 3 minutes. Sprinkle in the gruyere, stirring until melted and smooth. Taste and season the sauce with salt.\u003c/li>\n\u003cfigure id=\"attachment_105158\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-shallots.jpg\" alt=\"In a saucepan over medium heat, melt 1 tbsp butter, then add the shallots. Cook, stirring, until tender and lightly golden, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105158\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-shallots.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-shallots-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-shallots-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-shallots-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-shallots-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-shallots-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-shallots-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a saucepan over medium heat, melt 1 tbsp butter, then add the shallots. Cook, stirring, until tender and lightly golden, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105151\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-roux-milk.jpg\" alt=\"Add the remaining 3 tbsp butter. When it melts, whisk in the flour. Cook for about 2 minutes, whisking constantly. Slowly add the milk, whisking constantly, and then the cream.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105151\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-roux-milk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-roux-milk-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-roux-milk-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-roux-milk-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-roux-milk-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-roux-milk-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-roux-milk-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the remaining 3 tbsp butter. When it melts, whisk in the flour. Cook for about 2 minutes, whisking constantly. Slowly add the milk, whisking constantly, and then the cream. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105155\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-saute-cheese.jpg\" alt=\"After the sauce thickens, sprinkle in the gruyere, stirring until melted and smooth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105155\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-cheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-cheese-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-cheese-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-cheese-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-cheese-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-cheese-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After the sauce thickens, sprinkle in the gruyere, stirring until melted and smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a heatproof mixing bowl, whisk together the egg yolks and spinach. Slowly pour the sauce into the yolks while whisking constantly.\u003c/li>\n\u003cfigure id=\"attachment_105152\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-sauce-spinach.jpg\" alt=\"In a heatproof mixing bowl, whisk together the egg yolks and spinach. Slowly pour the sauce into the yolks while whisking constantly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105152\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-sauce-spinach.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-sauce-spinach-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-sauce-spinach-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-sauce-spinach-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-sauce-spinach-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-sauce-spinach-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-sauce-spinach-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a heatproof mixing bowl, whisk together the egg yolks and spinach. Slowly pour the sauce into the yolks while whisking constantly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a large bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites and cream of tartar to thick, stiff peaks. Do not overbeat.\u003c/li>\n\u003cfigure id=\"attachment_105136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-egg-whites.jpg\" alt=\"In a large bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites and cream of tartar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105136\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites and cream of tartar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105138\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-egg-whites2.jpg\" alt=\"Beat the egg whites and cream of tartar to thick, stiff peaks. Do not overbeat.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105138\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beat the egg whites and cream of tartar to thick, stiff peaks. Do not overbeat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Add about one quarter of the beaten egg whites to the sauce to lighten it, then gently fold in the remaining whites. Divide the mixture between the prepared dishes; they should be nearly full. Run a finger around the inside edge of the dish to create a shallow groove.\u003c/li>\n\u003cfigure id=\"attachment_105146\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-fold-in-eggwhites.jpg\" alt=\"Add about one quarter of the beaten egg whites to the sauce to lighten it.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105146\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-eggwhites.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-eggwhites-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-eggwhites-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-eggwhites-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-eggwhites-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-eggwhites-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-eggwhites-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add about one quarter of the beaten egg whites to the sauce to lighten it. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105147\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-fold-in-mixture.jpg\" alt=\"Then gently fold in the remaining whites.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105147\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-mixture.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-mixture-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-mixture-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-mixture-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-mixture-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-mixture-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-mixture-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Then gently fold in the remaining whites. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105142\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-finger-on-rim.jpg\" alt=\"Divide the mixture between the prepared dishes; they should be nearly full. Run a finger around the inside edge of the dish to create a shallow groove.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105142\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finger-on-rim.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finger-on-rim-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finger-on-rim-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finger-on-rim-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finger-on-rim-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finger-on-rim-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finger-on-rim-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the mixture between the prepared dishes; they should be nearly full. Run a finger around the inside edge of the dish to create a shallow groove. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Gently place the dishes on a baking sheet. Bake until the soufflés are puffed and browned and the center still jiggles when the dish is gently shaken, about 20 minutes. Do not open the oven door during cooking. Serve immediately.\u003c/li>\n\u003cfigure id=\"attachment_105149\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-oven.jpg\" alt=\"Bake until the soufflés are puffed and browned and the center still jiggles when the dish is gently shaken, about 20 minutes. Do not open the oven door during cooking.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105149\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-oven-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-oven-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-oven-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the soufflés are puffed and browned and the center still jiggles when the dish is gently shaken, about 20 minutes. Do not open the oven door during cooking. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_105145\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-finish-single.jpg\" alt=\" Serve the Spinach and Gruyere Soufflés immediately.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105145\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-single.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-single-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-single-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-single-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-single-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-single-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-single-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Spinach and Gruyere Soufflés immediately. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "These light and fluffy yet rich and cheesy spinach soufflés are downright delicious! If you can whip an egg white, you have absolutely no reason to be intimidated by a soufflé. It’s truly easier that you might think, and boy is it impressive.",
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"description": "These light and fluffy yet rich and cheesy spinach soufflés are downright delicious! If you can whip an egg white, you have absolutely no reason to be intimidated by a soufflé. It’s truly easier that you might think, and boy is it impressive.",
"title": "Holiday Dinner Side Dish: Rich Spinach and Gruyere Soufflé | KQED",
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"headline": "Holiday Dinner Side Dish: Rich Spinach and Gruyere Soufflé",
"datePublished": "2015-12-19T09:24:45-08:00",
"dateModified": "2015-12-20T13:15:16-08:00",
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"source": "Holiday Recipes",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you can whip an egg white, you have absolutely no reason to be intimidated by a soufflé. It’s truly easier that you might think, and boy is it impressive. So if you want to make a statement this holiday (or, really, any day of the year for that matter), make a soufflé. There’s nothing more grand than having your guests sit down at the table ahead of time, and then pulling this out of the oven and presenting it in regal fashion. \u003c/p>\n\u003cp>But beyond all of the accolades you will receive for making these (plus everyone will truly think you are a brilliant cook), these soufflés are just downright delicious. Rich, creamy, and extra cheesy, I wouldn’t hesitate to serve these as part of a stunning holiday feast, or even as a light lunch for a special gathering. Plus it’s a great way to get anyone to eat their greens.\u003c/p>\n\u003cp>I prefer making these as individual soufflés, as they bake more evenly and they are easier to share. Plus that means each person gets their fair share of the crusty top and bottom (my favorite part).\u003c/p>\n\u003cfigure id=\"attachment_105144\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-finish-group1.jpg\" alt=\"Spinach and Gruyere Soufflés right out of the oven.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105144\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-group1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-group1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-group1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-group1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-group1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-group1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-group1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spinach and Gruyere Soufflés right out of the oven.\u003cbr> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Spinach and Gruyere Soufflé\u003c/h3>\n\u003cp>\u003cem>Makes 6 individual soufflés\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>4 1/2 tbsp unsalted butter, plus more for coating dish\u003c/li>\n\u003cli>About 1/4 cup finely grated Parmesan\u003c/li>\n\u003cli>5 oz baby spinach\u003c/li>\n\u003cli>2 shallots, finely chopped\u003c/li>\n\u003cli>3 tbsp flour\u003c/li>\n\u003cli>1 cup milk\u003c/li>\n\u003cli>1 cup heavy cream\u003c/li>\n\u003cli>1/2 cup shredded Gruyere or fontina cheese\u003c/li>\n\u003cli>4 egg yolks, lightly beaten\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>5 egg whites\u003c/li>\n\u003cli>½ teaspoon cream of tartar\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Adjust the oven rack to the lower third of the oven, making sure there is room above the oven rack. Preheat the oven to 400F. Generously butter the inside of six 1-cup ramekins, then coat lightly with Parmesan, set aside.\u003c/li>\n\u003cfigure id=\"attachment_105135\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-cheese-ramekin1.jpg\" alt=\"Generously butter the inside of six 1-cup ramekins, then coat lightly with Parmesan.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105135\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-cheese-ramekin1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-cheese-ramekin1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-cheese-ramekin1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-cheese-ramekin1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-cheese-ramekin1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-cheese-ramekin1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-cheese-ramekin1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Generously butter the inside of six 1-cup ramekins, then coat lightly with Parmesan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a frying pan, melt 1/2 tbsp butter. Add the spinach and cook until wilted and dry, about 2 minutes. Transfer to a colander and press out as much liquid as possible. Transfer to a kitchen towel and again, press out as much liquid as possible. Scrape onto a cutting board and chop very finely. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_105157\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-saute-spinach.jpg\" alt=\"In a frying pan, melt 1/2 tbsp butter. Add the spinach and cook until wilted and dry, about 2 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105157\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-spinach.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-spinach-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-spinach-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-spinach-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-spinach-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-spinach-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-spinach-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a frying pan, melt 1/2 tbsp butter. Add the spinach and cook until wilted and dry, about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105162\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-spinach-squeezed.jpg\" alt=\"Transfer to a colander and press out as much liquid as possible. Transfer to a kitchen towel and again, press out as much liquid as possible.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105162\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-squeezed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-squeezed-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-squeezed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-squeezed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-squeezed-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-squeezed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-squeezed-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a colander and press out as much liquid as possible. Transfer to a kitchen towel and again, press out as much liquid as possible. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105160\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-spinach-chop.jpg\" alt=\"Scrape onto a cutting board and chop very finely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105160\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-chop.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-chop-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-chop-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-chop-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-chop-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-chop-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-chop-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scrape onto a cutting board and chop very finely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a saucepan over medium heat, melt 1 tbsp butter, then add the shallots. Cook, stirring, until tender and lightly golden, about 5 minutes. Add the remaining 3 tbsp butter. When it melts, whisk in the flour. Cook for about 2 minutes, whisking constantly. Slowly add the milk, whisking constantly, and then the cream. Bring the mixture to a boil, then reduce the heat to low and simmer, stirring occasionally, until thickened, about 3 minutes. Sprinkle in the gruyere, stirring until melted and smooth. Taste and season the sauce with salt.\u003c/li>\n\u003cfigure id=\"attachment_105158\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-shallots.jpg\" alt=\"In a saucepan over medium heat, melt 1 tbsp butter, then add the shallots. Cook, stirring, until tender and lightly golden, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105158\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-shallots.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-shallots-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-shallots-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-shallots-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-shallots-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-shallots-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-shallots-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a saucepan over medium heat, melt 1 tbsp butter, then add the shallots. Cook, stirring, until tender and lightly golden, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105151\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-roux-milk.jpg\" alt=\"Add the remaining 3 tbsp butter. When it melts, whisk in the flour. Cook for about 2 minutes, whisking constantly. Slowly add the milk, whisking constantly, and then the cream.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105151\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-roux-milk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-roux-milk-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-roux-milk-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-roux-milk-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-roux-milk-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-roux-milk-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-roux-milk-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the remaining 3 tbsp butter. When it melts, whisk in the flour. Cook for about 2 minutes, whisking constantly. Slowly add the milk, whisking constantly, and then the cream. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105155\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-saute-cheese.jpg\" alt=\"After the sauce thickens, sprinkle in the gruyere, stirring until melted and smooth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105155\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-cheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-cheese-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-cheese-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-cheese-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-cheese-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-cheese-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After the sauce thickens, sprinkle in the gruyere, stirring until melted and smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a heatproof mixing bowl, whisk together the egg yolks and spinach. Slowly pour the sauce into the yolks while whisking constantly.\u003c/li>\n\u003cfigure id=\"attachment_105152\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-sauce-spinach.jpg\" alt=\"In a heatproof mixing bowl, whisk together the egg yolks and spinach. Slowly pour the sauce into the yolks while whisking constantly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105152\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-sauce-spinach.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-sauce-spinach-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-sauce-spinach-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-sauce-spinach-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-sauce-spinach-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-sauce-spinach-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-sauce-spinach-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a heatproof mixing bowl, whisk together the egg yolks and spinach. Slowly pour the sauce into the yolks while whisking constantly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a large bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites and cream of tartar to thick, stiff peaks. Do not overbeat.\u003c/li>\n\u003cfigure id=\"attachment_105136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-egg-whites.jpg\" alt=\"In a large bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites and cream of tartar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105136\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites and cream of tartar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105138\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-egg-whites2.jpg\" alt=\"Beat the egg whites and cream of tartar to thick, stiff peaks. Do not overbeat.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105138\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beat the egg whites and cream of tartar to thick, stiff peaks. Do not overbeat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Add about one quarter of the beaten egg whites to the sauce to lighten it, then gently fold in the remaining whites. Divide the mixture between the prepared dishes; they should be nearly full. Run a finger around the inside edge of the dish to create a shallow groove.\u003c/li>\n\u003cfigure id=\"attachment_105146\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-fold-in-eggwhites.jpg\" alt=\"Add about one quarter of the beaten egg whites to the sauce to lighten it.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105146\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-eggwhites.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-eggwhites-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-eggwhites-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-eggwhites-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-eggwhites-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-eggwhites-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-eggwhites-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add about one quarter of the beaten egg whites to the sauce to lighten it. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105147\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-fold-in-mixture.jpg\" alt=\"Then gently fold in the remaining whites.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105147\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-mixture.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-mixture-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-mixture-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-mixture-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-mixture-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-mixture-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-mixture-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Then gently fold in the remaining whites. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105142\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-finger-on-rim.jpg\" alt=\"Divide the mixture between the prepared dishes; they should be nearly full. Run a finger around the inside edge of the dish to create a shallow groove.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105142\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finger-on-rim.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finger-on-rim-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finger-on-rim-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finger-on-rim-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finger-on-rim-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finger-on-rim-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finger-on-rim-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the mixture between the prepared dishes; they should be nearly full. Run a finger around the inside edge of the dish to create a shallow groove. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Gently place the dishes on a baking sheet. Bake until the soufflés are puffed and browned and the center still jiggles when the dish is gently shaken, about 20 minutes. Do not open the oven door during cooking. Serve immediately.\u003c/li>\n\u003cfigure id=\"attachment_105149\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-oven.jpg\" alt=\"Bake until the soufflés are puffed and browned and the center still jiggles when the dish is gently shaken, about 20 minutes. Do not open the oven door during cooking.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105149\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-oven-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-oven-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-oven-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the soufflés are puffed and browned and the center still jiggles when the dish is gently shaken, about 20 minutes. Do not open the oven door during cooking. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_105145\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-finish-single.jpg\" alt=\" Serve the Spinach and Gruyere Soufflés immediately.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105145\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-single.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-single-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-single-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-single-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-single-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-single-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-single-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Spinach and Gruyere Soufflés immediately. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Roast Rack of Lamb with Garlic and Herb Butter",
"title": "Roast Rack of Lamb with Garlic and Herb Butter",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_116877,jpepinheart_1260' label='More Lamb Recipes']\u003c/p>\n\u003cp>Most people in this country seem to have a love/hate relationship with lamb. I personally, am not typically a fan—I’d never order it on a menu and I very rarely prepare it at home—but it really depends on the cut and how it’s prepared. Let’s just say that I have an open mind about lamb, but I’m not generally impressed. \u003c/p>\n\u003cp>I remember a few years back my husband’s stepmother prepared a lamb and aubergine (eggplant) tagine for dinner during a visit back to the UK. I was anxious the entire day...these were two ingredients that I Did. Not. Like. But I also didn’t want to be rude, so I took a big gulp of wine and a timid taste. It was glorious. I couldn’t stop eating it, and even had a second helping. \u003c/p>\n\u003cp>So, I’ve learned not to judge. Which is why I was fairly easily convinced that serving a rack of lamb would be an excellent centerpiece for a holiday dinner. And it’s true. This dish is definitely impressive.\u003c/p>\n\u003cp>Be sure to purchase the best quality, ideally grass-fed, lamb that you can source and from a reputable butcher. This is the time to lay down the bucks, especially if you are cooking a special dinner. Look for deep red color, and ask your butcher to “French” the ribs, which means that the tops of the rib bones are cut and exposed.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Sear the lamb until you get a nicely browned crust and then finish it in the oven until it is perfectly medium-rare (or medium, but don’t go further than that). The addition of an herbed butter and plenty of garlic adds great flavor to the succulent meat as well.\u003c/p>\n\u003cp>Serve this with a cheesy gratin (such as \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/12/thanksgiving-side-dish-creamy-brussels-sprouts-gratin-and-bacon-gratin-with-shallots-and-gruyere/\" target=\"_blank\">Brussels sprouts\u003c/a> or \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/16/holiday-dinner-side-dish-creamy-cauliflower-and-gruyere-gratin/\" target=\"_blank\">cauliflower gratins\u003c/a>) roasted sweet potatoes or even a butternut sformato and some \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/18/tender-buttery-pull-apart-rolls-for-christmas-dinner/\" target=\"_blank\">fluffy dinner rolls\u003c/a> and you will be well on your way to a decadent holiday meal that you’ll never forget.\u003c/p>\n\u003ch3>Roast Rack of Lamb with Herb Butter\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135032\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Roast-Rack-Lamb-with-Garlic-and-Herb-Butter-uncut.jpg\" alt=\"Pair your roasted lamb with whatever you'd like.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-135032\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Roast-Rack-Lamb-with-Garlic-and-Herb-Butter-uncut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Roast-Rack-Lamb-with-Garlic-and-Herb-Butter-uncut-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Roast-Rack-Lamb-with-Garlic-and-Herb-Butter-uncut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Roast-Rack-Lamb-with-Garlic-and-Herb-Butter-uncut-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Roast-Rack-Lamb-with-Garlic-and-Herb-Butter-uncut-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Roast-Rack-Lamb-with-Garlic-and-Herb-Butter-uncut-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pair your roasted lamb with whatever you'd like. \u003ccite>(Grace Cheung/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>2 Frenched lamb rib racks (each with about 8 bones)\u003c/li>\n\u003cli>4 cloves garlic, minced\u003c/li>\n\u003cli>Salt and freshly ground pepper\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>5 tbsp unsalted butter, at room temperature\u003c/li>\n\u003cli>1 tbsp minced fresh rosemary\u003c/li>\n\u003cli>1 tsp finely chopped thyme\u003c/li>\n\u003cli>1 tsp finely chopped mint\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Rub the lamb all over with the garlic, season with salt and pepper, and drizzle with a few tablespoons olive oil. Cover with plastic wrap and let sit at room temperature for about 1 1/2 hours to come to room temp. (Or refrigerate overnight and let come to room temp for 1 1/2 hours before cooking.)\u003c/li>\n\u003cfigure id=\"attachment_105098\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lamb-raw-rub-garlic.jpg\" alt=\"Rub the lamb all over with the garlic,\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-105098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-raw-rub-garlic.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-raw-rub-garlic-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-raw-rub-garlic-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-raw-rub-garlic-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-raw-rub-garlic-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-raw-rub-garlic-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-raw-rub-garlic-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rub the lamb all over with the garlic, \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105094\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lamb-olive-oil.jpg\" alt=\"Season the lamb with salt and pepper, and drizzle with a few tablespoons olive oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105094\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-olive-oil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-olive-oil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-olive-oil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-olive-oil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-olive-oil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-olive-oil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-olive-oil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Season the lamb with salt and pepper, and drizzle with a few tablespoons olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105105\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lamb-wrap-plastic.jpg\" alt=\"Cover with plastic wrap and let sit at room temperature for about 1 1/2 hours to come to room temp. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105105\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-wrap-plastic.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-wrap-plastic-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-wrap-plastic-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-wrap-plastic-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-wrap-plastic-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-wrap-plastic-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-wrap-plastic-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover with plastic wrap and let sit at room temperature for about 1 1/2 hours to come to room temp. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Preheat the oven to 400°F. In a small bowl, stir together 4 tbsp butter with the herbs.\u003c/li>\n\u003cfigure id=\"attachment_105090\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lamb-herb-butter1.jpg\" alt=\"In a small bowl, stir together 4 tbsp butter with the herbs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105090\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-herb-butter1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-herb-butter1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-herb-butter1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-herb-butter1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-herb-butter1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-herb-butter1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-herb-butter1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a small bowl, stir together 4 tbsp butter with the herbs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a large cast-iron skillet over medium-high heat, warm 1 tbsp olive oil until hot. Add the racks, fat side down, and sear until browned, turning once or twice, about 5 minutes.\u003c/li>\n\u003cfigure id=\"attachment_105093\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lamb-in-skillet3.jpg\" alt=\"Add the racks, fat side down, and sear until browned, turning once or twice, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105093\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-in-skillet3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-in-skillet3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-in-skillet3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-in-skillet3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-in-skillet3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-in-skillet3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-in-skillet3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the racks, fat side down, and sear until browned, turning once or twice, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Flip the lamb and rub the herb butter over it. Transfer to the oven and roast, basting once or twice with the butter, and turning the racks halfway through, until cooked to your liking, about 20 minutes depending on the size of the racks. Check the temp with an instant-read thermometer: 125°F for rare, 130°F for medium-rare.\u003c/li>\n\u003cfigure id=\"attachment_105088\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lamb-cooked-butter.jpg\" alt=\"Flip the lamb and rub the herb butter over it. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105088\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-cooked-butter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-cooked-butter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-cooked-butter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-cooked-butter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-cooked-butter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-cooked-butter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-cooked-butter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Flip the lamb and rub the herb butter over it. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105121\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lamb-baste.jpg\" alt=\"Transfer to the oven and roast, basting once or twice with the butter, and turning the racks halfway through, until cooked to your liking.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105121\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-baste.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-baste-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-baste-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-baste-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-baste-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-baste-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-baste-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to the oven and roast, basting once or twice with the butter, and turning the racks halfway through, until cooked to your liking. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105096\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lamb-rack-done1.jpg\" alt=\"For doneness, check the temp with an instant-read thermometer: 125°F for rare, 130°F for medium-rare.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105096\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-rack-done1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-rack-done1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-rack-done1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-rack-done1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-rack-done1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-rack-done1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-rack-done1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The finished Roast Rack of Lamb with Herb Butter. For doneness, check the temp with an instant-read thermometer: 125°F for rare, 130°F for medium-rare. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Slice the racks into chops to serve.\u003c/li>\n\u003cfigure id=\"attachment_105087\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lamb-chops.jpg\" alt=\"Slice the racks into chops to serve.\" width=\"1920\" height=\"1620\" class=\"size-full wp-image-105087\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-chops.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-chops-400x338.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-chops-800x675.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-chops-768x648.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-chops-1440x1215.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-chops-1180x996.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-chops-960x810.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice the racks into chops to serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n",
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"excerpt": "Nothing says feast like a gorgeous rack of lamb, and this elegant recipe couldn’t be easier.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Most people in this country seem to have a love/hate relationship with lamb. I personally, am not typically a fan—I’d never order it on a menu and I very rarely prepare it at home—but it really depends on the cut and how it’s prepared. Let’s just say that I have an open mind about lamb, but I’m not generally impressed. \u003c/p>\n\u003cp>I remember a few years back my husband’s stepmother prepared a lamb and aubergine (eggplant) tagine for dinner during a visit back to the UK. I was anxious the entire day...these were two ingredients that I Did. Not. Like. But I also didn’t want to be rude, so I took a big gulp of wine and a timid taste. It was glorious. I couldn’t stop eating it, and even had a second helping. \u003c/p>\n\u003cp>So, I’ve learned not to judge. Which is why I was fairly easily convinced that serving a rack of lamb would be an excellent centerpiece for a holiday dinner. And it’s true. This dish is definitely impressive.\u003c/p>\n\u003cp>Be sure to purchase the best quality, ideally grass-fed, lamb that you can source and from a reputable butcher. This is the time to lay down the bucks, especially if you are cooking a special dinner. Look for deep red color, and ask your butcher to “French” the ribs, which means that the tops of the rib bones are cut and exposed.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sear the lamb until you get a nicely browned crust and then finish it in the oven until it is perfectly medium-rare (or medium, but don’t go further than that). The addition of an herbed butter and plenty of garlic adds great flavor to the succulent meat as well.\u003c/p>\n\u003cp>Serve this with a cheesy gratin (such as \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/12/thanksgiving-side-dish-creamy-brussels-sprouts-gratin-and-bacon-gratin-with-shallots-and-gruyere/\" target=\"_blank\">Brussels sprouts\u003c/a> or \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/16/holiday-dinner-side-dish-creamy-cauliflower-and-gruyere-gratin/\" target=\"_blank\">cauliflower gratins\u003c/a>) roasted sweet potatoes or even a butternut sformato and some \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/18/tender-buttery-pull-apart-rolls-for-christmas-dinner/\" target=\"_blank\">fluffy dinner rolls\u003c/a> and you will be well on your way to a decadent holiday meal that you’ll never forget.\u003c/p>\n\u003ch3>Roast Rack of Lamb with Herb Butter\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135032\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Roast-Rack-Lamb-with-Garlic-and-Herb-Butter-uncut.jpg\" alt=\"Pair your roasted lamb with whatever you'd like.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-135032\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Roast-Rack-Lamb-with-Garlic-and-Herb-Butter-uncut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Roast-Rack-Lamb-with-Garlic-and-Herb-Butter-uncut-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Roast-Rack-Lamb-with-Garlic-and-Herb-Butter-uncut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Roast-Rack-Lamb-with-Garlic-and-Herb-Butter-uncut-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Roast-Rack-Lamb-with-Garlic-and-Herb-Butter-uncut-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Roast-Rack-Lamb-with-Garlic-and-Herb-Butter-uncut-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pair your roasted lamb with whatever you'd like. \u003ccite>(Grace Cheung/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>2 Frenched lamb rib racks (each with about 8 bones)\u003c/li>\n\u003cli>4 cloves garlic, minced\u003c/li>\n\u003cli>Salt and freshly ground pepper\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>5 tbsp unsalted butter, at room temperature\u003c/li>\n\u003cli>1 tbsp minced fresh rosemary\u003c/li>\n\u003cli>1 tsp finely chopped thyme\u003c/li>\n\u003cli>1 tsp finely chopped mint\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Rub the lamb all over with the garlic, season with salt and pepper, and drizzle with a few tablespoons olive oil. Cover with plastic wrap and let sit at room temperature for about 1 1/2 hours to come to room temp. (Or refrigerate overnight and let come to room temp for 1 1/2 hours before cooking.)\u003c/li>\n\u003cfigure id=\"attachment_105098\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lamb-raw-rub-garlic.jpg\" alt=\"Rub the lamb all over with the garlic,\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-105098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-raw-rub-garlic.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-raw-rub-garlic-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-raw-rub-garlic-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-raw-rub-garlic-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-raw-rub-garlic-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-raw-rub-garlic-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-raw-rub-garlic-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rub the lamb all over with the garlic, \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105094\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lamb-olive-oil.jpg\" alt=\"Season the lamb with salt and pepper, and drizzle with a few tablespoons olive oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105094\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-olive-oil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-olive-oil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-olive-oil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-olive-oil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-olive-oil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-olive-oil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-olive-oil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Season the lamb with salt and pepper, and drizzle with a few tablespoons olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105105\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lamb-wrap-plastic.jpg\" alt=\"Cover with plastic wrap and let sit at room temperature for about 1 1/2 hours to come to room temp. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105105\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-wrap-plastic.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-wrap-plastic-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-wrap-plastic-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-wrap-plastic-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-wrap-plastic-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-wrap-plastic-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-wrap-plastic-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover with plastic wrap and let sit at room temperature for about 1 1/2 hours to come to room temp. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Preheat the oven to 400°F. In a small bowl, stir together 4 tbsp butter with the herbs.\u003c/li>\n\u003cfigure id=\"attachment_105090\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lamb-herb-butter1.jpg\" alt=\"In a small bowl, stir together 4 tbsp butter with the herbs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105090\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-herb-butter1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-herb-butter1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-herb-butter1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-herb-butter1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-herb-butter1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-herb-butter1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-herb-butter1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a small bowl, stir together 4 tbsp butter with the herbs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a large cast-iron skillet over medium-high heat, warm 1 tbsp olive oil until hot. Add the racks, fat side down, and sear until browned, turning once or twice, about 5 minutes.\u003c/li>\n\u003cfigure id=\"attachment_105093\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lamb-in-skillet3.jpg\" alt=\"Add the racks, fat side down, and sear until browned, turning once or twice, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105093\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-in-skillet3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-in-skillet3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-in-skillet3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-in-skillet3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-in-skillet3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-in-skillet3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-in-skillet3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the racks, fat side down, and sear until browned, turning once or twice, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Flip the lamb and rub the herb butter over it. Transfer to the oven and roast, basting once or twice with the butter, and turning the racks halfway through, until cooked to your liking, about 20 minutes depending on the size of the racks. Check the temp with an instant-read thermometer: 125°F for rare, 130°F for medium-rare.\u003c/li>\n\u003cfigure id=\"attachment_105088\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lamb-cooked-butter.jpg\" alt=\"Flip the lamb and rub the herb butter over it. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105088\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-cooked-butter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-cooked-butter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-cooked-butter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-cooked-butter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-cooked-butter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-cooked-butter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-cooked-butter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Flip the lamb and rub the herb butter over it. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105121\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lamb-baste.jpg\" alt=\"Transfer to the oven and roast, basting once or twice with the butter, and turning the racks halfway through, until cooked to your liking.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105121\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-baste.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-baste-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-baste-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-baste-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-baste-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-baste-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-baste-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to the oven and roast, basting once or twice with the butter, and turning the racks halfway through, until cooked to your liking. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105096\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lamb-rack-done1.jpg\" alt=\"For doneness, check the temp with an instant-read thermometer: 125°F for rare, 130°F for medium-rare.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105096\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-rack-done1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-rack-done1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-rack-done1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-rack-done1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-rack-done1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-rack-done1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-rack-done1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The finished Roast Rack of Lamb with Herb Butter. For doneness, check the temp with an instant-read thermometer: 125°F for rare, 130°F for medium-rare. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Slice the racks into chops to serve.\u003c/li>\n\u003cfigure id=\"attachment_105087\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lamb-chops.jpg\" alt=\"Slice the racks into chops to serve.\" width=\"1920\" height=\"1620\" class=\"size-full wp-image-105087\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-chops.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-chops-400x338.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-chops-800x675.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-chops-768x648.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-chops-1440x1215.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-chops-1180x996.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-chops-960x810.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice the racks into chops to serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "DIY Your Way to Root Beer Greatness",
"title": "DIY Your Way to Root Beer Greatness",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>I’m not much of a soda drinker. I’ve been known to drink (and \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/01/feed-your-ginger-bug-and-brew-some-diy-ginger-beer/\" target=\"_blank\">make\u003c/a>) ginger beer, but even those drinks are reserved for special occasions. I’d much rather drink a lime-flavored seltzer water or (honestly) a good beer than a mass-market soda.\u003c/p>\n\u003cp>I have, however, always loved a good ice cream float. And as anyone with a taste for such things, the float \u003cem>par excellence\u003c/em> is made with root beer. Not just any root beer, either — small-batch root beers are always better than A&W and homemade versions are the best. \u003ca href=\"https://en.wikipedia.org/wiki/Do_it_yourself\" target=\"_blank\">DIY\u003c/a> root beer also makes a great holiday gift. Make a few bottles for your float-loving friends.\u003c/p>\n\u003cfigure id=\"attachment_104655\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/roots.jpg\" alt=\"Sassafras (left) and Indian sarsaparilla (right) roots are key root beer ingredients.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104655\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/roots.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/roots-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/roots-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/roots-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/roots-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/roots-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/roots-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sassafras (left) and Indian sarsaparilla (right) roots are key root beer ingredients. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Homemade root beer isn’t difficult. The hardest part is finding the namesake roots, which you can order online or purchase from an herb store like \u003ca href=\"http://www.herb-inc.com\" target=\"_blank\">Lhasa Karnak\u003c/a> in Berkeley. I use a classic mix of Indian sarsaparilla and sassafras, but some like to add other aromatic roots like licorice, dandelion, and wild cherry bark. To each her own.\u003c/p>\n\u003cp>Other key elements to my root beer are fresh mint, star anise, cinnamon, vanilla, and ginger, which I grate to smithereens for ultimate ginger flavor. Feel free to play with your own aromatic mixture. Whole cloves, juniper berries, allspice, coriander, and cardamom are all good ideas.\u003c/p>\n\u003cfigure id=\"attachment_104656\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tea-in-pot-2.jpg\" alt=\"Combine the roots and aromatics with water in a pot to steep.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104656\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tea-in-pot-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tea-in-pot-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tea-in-pot-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tea-in-pot-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tea-in-pot-2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tea-in-pot-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tea-in-pot-2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Combine the roots and aromatics with water in a pot to steep. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I combine all of the roots and aromatics with two quarts of water in a large saucepan. I bring the mixture to a boil and then quickly remove the pot from the heat. Cover the pot and let it steep, like a strong tea. Two hours is long enough for the mixture to become fully flavored.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now strain out all of the solids using a fine mesh strainer. The vanilla bean seeds will likely stay behind, but that’s no biggie. Transfer the mixture to a bigger bowl or pot if necessary and stir a couple of sugars. I use a mix of brown sugar and molasses for caramelly flavor with a touch of bitterness. Sugar \u003cem>is\u003c/em> necessary here — it is the food for the yeast, which will carbonate the soda. I like to use a fairly low proportion so the final soda is not super sweet.\u003c/p>\n\u003cfigure id=\"attachment_104651\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/draining.jpg\" alt=\"After two hours of steeping, the water is now deeply colored and aromatic.\" width=\"1920\" height=\"1256\" class=\"size-full wp-image-104651\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/draining.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/draining-400x262.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/draining-800x523.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/draining-768x502.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/draining-1440x942.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/draining-1180x772.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/draining-960x628.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After two hours of steeping, the water is now deeply colored and aromatic. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Keep on stirring until the sugar is dissolved. If the liquid isn’t warm enough to dissolve the sugar, you can set the pot over low heat and gently warm the mixture until the sugar is dissolved. Don’t get it too hot, though, or you’ll just have to wait around for it to cool before bottling.\u003c/p>\n\u003cp>Finally, stir in another quart of water. (I save this for the end to bring the temperature of the mixture down.) Take the temperature of the liquid. You’re looking for a warm room temperature around 75°F. If it’s too warm, let it cool for 15 minutes and check the temperature again. Repeat until you’ve hit that temperature target.\u003c/p>\n\u003cfigure id=\"attachment_104657\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/yeast.jpg\" alt=\"I’ve used champagne yeast to carbonate my root beer.\" width=\"1920\" height=\"1324\" class=\"size-full wp-image-104657\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/yeast.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/yeast-400x276.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/yeast-800x552.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/yeast-768x530.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/yeast-1440x993.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/yeast-1180x814.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/yeast-960x662.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I’ve used champagne yeast to carbonate my root beer. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, a word on carbonation: You have many choices here. I’ve written this recipe using champagne yeast because it produces the most consistent soda, especially when the ambient temperature in my kitchen is cold. This method is also the quickest; it’ll only take a few days until you’ve got root beer ready to drink.\u003c/p>\n\u003cp>However, you can also go a wilder route. I carbonated my \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/01/feed-your-ginger-bug-and-brew-some-diy-ginger-beer/\" target=\"_blank\">homemade ginger beer\u003c/a> using natural fermentation care of a “ginger bug.” You can choose to use a ginger bug to carbonate your root beer as well. Follow the first two steps of \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/01/feed-your-ginger-bug-and-brew-some-diy-ginger-beer/\" target=\"_blank\">that recipe\u003c/a> as written. Strain out the fermented ginger solids and measure ½ cup of liquid. Add that liquid to the cooled root beer mixture. You can also try fermenting the root beer using whey drained from yogurt. You’ll need ½ cup; follow step one of \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/02/05/diy-sriracha-make-it-at-home-and-never-worry-about-a-hot-sauce-shortage-again/\" target=\"_blank\">this recipe\u003c/a>, doubling the amount of yogurt used. Add the whey in the same way as the ginger bug. Both of these methods will take longer. Expect the root beer to take at least a week, if not two, to fully carbonate.\u003c/p>\n\u003cp>If you choose to use yeast, wait to add it until you’ve divided the soda mixture between bottles. That way, you’ll guarantee that all the yeast makes it into the bottles and doesn’t end up at the bottom of the mixing bowl.\u003c/p>\n\u003cfigure id=\"attachment_104650\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/bottled-2.jpg\" alt=\"I always use at least one plastic bottle when making homemade soda — it makes it easy to monitor carbonation.\" width=\"1920\" height=\"1411\" class=\"size-full wp-image-104650\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/bottled-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/bottled-2-400x294.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/bottled-2-800x588.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/bottled-2-768x564.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/bottled-2-1440x1058.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/bottled-2-1180x867.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/bottled-2-960x706.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I always use at least one plastic bottle when making homemade soda — it makes it easy to monitor carbonation. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Speaking of bottles, I like to use a mix of glass and plastic. Here, I’ve used two leftover kombucha bottles, one swing-top bottle, and one large plastic soda bottle. I recommend using at least one plastic bottle; you can use it to monitor carbonation with a quick squeeze. Once the soda is fully carbonated, the bottle will be very stiff. Whatever you use, you’re looking for a total capacity around 3 quarts. Fill the bottles so that there’s at least one inch of headspace.\u003c/p>\n\u003cp>Divide the yeast between the bottles — you’ll use around a pinch per bottle, a little more for larger bottles and a little less for smaller ones.\u003c/p>\n\u003cfigure id=\"attachment_104654\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/in-bag.jpg\" alt=\"Place the bottles in a paper bag or cardboard box to carbonate in darkness.\" width=\"1920\" height=\"2368\" class=\"size-full wp-image-104654\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/in-bag.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/in-bag-400x493.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/in-bag-800x987.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/in-bag-768x947.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/in-bag-1440x1776.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/in-bag-1180x1455.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/in-bag-960x1184.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the bottles in a paper bag or cardboard box to carbonate in darkness. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now just let the soda sit at room temperature. I place the bottles in a paper bag and fold over the top to keep them in the dark. You can also use a cardboard box if you’ve got an extra one sitting around. Place the bag in an out-of-the-way place, preferably one that isn’t too drafty, and let the bottles sit for 3 to 4 days. Check on the plastic bottle once a day to monitor carbonation. Once the bottle is stiff, transfer all of the root beer to the refrigerator to chill before serving.\u003c/p>\n\u003cfigure id=\"attachment_104653\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/finished-root-beer-8.jpg\" alt=\"Homemade root beer.\" width=\"1920\" height=\"1407\" class=\"size-full wp-image-104653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/finished-root-beer-8.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/finished-root-beer-8-400x293.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/finished-root-beer-8-800x586.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/finished-root-beer-8-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/finished-root-beer-8-1440x1055.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/finished-root-beer-8-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/finished-root-beer-8-960x704.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade root beer. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Root Beer\u003c/h3>\n\u003cp>\u003cem>Makes about 3 quarts\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> You will need assorted clean glass and plastic bottles to store the root beer. I used 3 16-ounce glass bottles and one 1.25-liter plastic soda bottle. I recommend using at least one plastic bottle as it makes it easier to monitor carbonation (see step 8). Sarsaparilla and sassafras are available at \u003ca href=\"http://www.herb-inc.com\" target=\"_blank\">Lhasa Karnak Herb Company\u003c/a> in Berkeley or online at \u003ca href=\"https://www.mountainroseherbs.com\" target=\"_blank\">Mountain Rose Herbs\u003c/a>. I have written this recipe using yeast to carbonate the root beer. If you’d like to use wild, natural fermentation to carbonate the soda, you can substitute ½ cup drained whey from yogurt or ½ cup ginger bug liquid. Stir the whey or ginger bug into the pot of soda mixture before bottling. Carbonation will likely take a week or two, depending on the ambient temperature of the room. The root beer will also be less carbonated than when made using yeast.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3 quarts filtered water, divided\u003c/li>\n\u003cli>¼ cup (¾ ounce) Indian sarsaparilla root\u003c/li>\n\u003cli>¼ cup (½ ounce) sassafras root\u003c/li>\n\u003cli>3 sprigs fresh mint\u003c/li>\n\u003cli>3 star anise\u003c/li>\n\u003cli>1 cinnamon stick\u003c/li>\n\u003cli>2 inches fresh ginger root\u003c/li>\n\u003cli>1 vanilla bean\u003c/li>\n\u003cli>1 cup (7 ounces) brown sugar\u003c/li>\n\u003cli>¼ cup (3 ounces) molasses\u003c/li>\n\u003cli>⅛ teaspoon champagne yeast\u003c/li>\n\u003c/ul>\n\u003col>\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Combine 2 quarts water, sarsaparilla, sassafras, mint, star anise, and cinnamon stick in a large saucepan. Grate ginger into saucepan. Slice vanilla bean in half lengthwise. Scrape vanilla seeds into the saucepan using the back of a knife. Add vanilla bean pods.\u003c/li>\n\u003cli>Place the pot over medium-high heat and bring to a boil. Cover the saucepan and remove from the heat. Let steep for 2 hours.\u003c/li>\n\u003cli>Strain mixture through a fine-mesh strainer set over a large bowl or pot. Discard solids.\u003c/li>\n\u003cli>Stir in brown sugar and molasses until dissolved. (If you find that the sugar is not dissolving easily, place pot over low heat and gently warm the mixture until the sugar dissolves.)\u003c/li>\n\u003cli>Stir in remaining quart of water. Let mixture cool to 75°F.\u003c/li>\n\u003cli>Transfer root beer mixture to a large liquid measuring cup with a spout. Use measuring cup to pour mixture into bottles, leaving at least 1 inch of headspace in each bottle. Divide yeast between bottles. Cap bottles.\u003c/li>\n\u003cli>Place bottles in a box or a large paper shopping bag. Cover the box or fold over the top of the bag to create a dark environment. Place the bag in an out-of-the-way place.\u003c/li>\n\u003cli>Let root beer ferment until carbonated, 3 to 4 days, at room temperature. Check the progress of carbonation by squeezing the bottle. When fully carbonated, the bottle should be quite stiff.\u003c/li>\n\u003cli>Transfer the bottles to the refrigerator for at least 12 hours to chill before drinking straight or topping with a scoop of vanilla ice cream.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Expand your homemade soda repertoire by trying your hand at DIY root beer. It's not much harder than making a strong pot of tea, and it makes for a great holiday gift. Kate Williams will show you how.",
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"description": "Expand your homemade soda repertoire by trying your hand at DIY root beer. It's not much harder than making a strong pot of tea, and it makes for a great holiday gift. Kate Williams will show you how.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’m not much of a soda drinker. I’ve been known to drink (and \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/01/feed-your-ginger-bug-and-brew-some-diy-ginger-beer/\" target=\"_blank\">make\u003c/a>) ginger beer, but even those drinks are reserved for special occasions. I’d much rather drink a lime-flavored seltzer water or (honestly) a good beer than a mass-market soda.\u003c/p>\n\u003cp>I have, however, always loved a good ice cream float. And as anyone with a taste for such things, the float \u003cem>par excellence\u003c/em> is made with root beer. Not just any root beer, either — small-batch root beers are always better than A&W and homemade versions are the best. \u003ca href=\"https://en.wikipedia.org/wiki/Do_it_yourself\" target=\"_blank\">DIY\u003c/a> root beer also makes a great holiday gift. Make a few bottles for your float-loving friends.\u003c/p>\n\u003cfigure id=\"attachment_104655\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/roots.jpg\" alt=\"Sassafras (left) and Indian sarsaparilla (right) roots are key root beer ingredients.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104655\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/roots.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/roots-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/roots-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/roots-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/roots-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/roots-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/roots-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sassafras (left) and Indian sarsaparilla (right) roots are key root beer ingredients. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Homemade root beer isn’t difficult. The hardest part is finding the namesake roots, which you can order online or purchase from an herb store like \u003ca href=\"http://www.herb-inc.com\" target=\"_blank\">Lhasa Karnak\u003c/a> in Berkeley. I use a classic mix of Indian sarsaparilla and sassafras, but some like to add other aromatic roots like licorice, dandelion, and wild cherry bark. To each her own.\u003c/p>\n\u003cp>Other key elements to my root beer are fresh mint, star anise, cinnamon, vanilla, and ginger, which I grate to smithereens for ultimate ginger flavor. Feel free to play with your own aromatic mixture. Whole cloves, juniper berries, allspice, coriander, and cardamom are all good ideas.\u003c/p>\n\u003cfigure id=\"attachment_104656\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tea-in-pot-2.jpg\" alt=\"Combine the roots and aromatics with water in a pot to steep.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104656\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tea-in-pot-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tea-in-pot-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tea-in-pot-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tea-in-pot-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tea-in-pot-2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tea-in-pot-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tea-in-pot-2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Combine the roots and aromatics with water in a pot to steep. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I combine all of the roots and aromatics with two quarts of water in a large saucepan. I bring the mixture to a boil and then quickly remove the pot from the heat. Cover the pot and let it steep, like a strong tea. Two hours is long enough for the mixture to become fully flavored.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now strain out all of the solids using a fine mesh strainer. The vanilla bean seeds will likely stay behind, but that’s no biggie. Transfer the mixture to a bigger bowl or pot if necessary and stir a couple of sugars. I use a mix of brown sugar and molasses for caramelly flavor with a touch of bitterness. Sugar \u003cem>is\u003c/em> necessary here — it is the food for the yeast, which will carbonate the soda. I like to use a fairly low proportion so the final soda is not super sweet.\u003c/p>\n\u003cfigure id=\"attachment_104651\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/draining.jpg\" alt=\"After two hours of steeping, the water is now deeply colored and aromatic.\" width=\"1920\" height=\"1256\" class=\"size-full wp-image-104651\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/draining.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/draining-400x262.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/draining-800x523.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/draining-768x502.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/draining-1440x942.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/draining-1180x772.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/draining-960x628.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After two hours of steeping, the water is now deeply colored and aromatic. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Keep on stirring until the sugar is dissolved. If the liquid isn’t warm enough to dissolve the sugar, you can set the pot over low heat and gently warm the mixture until the sugar is dissolved. Don’t get it too hot, though, or you’ll just have to wait around for it to cool before bottling.\u003c/p>\n\u003cp>Finally, stir in another quart of water. (I save this for the end to bring the temperature of the mixture down.) Take the temperature of the liquid. You’re looking for a warm room temperature around 75°F. If it’s too warm, let it cool for 15 minutes and check the temperature again. Repeat until you’ve hit that temperature target.\u003c/p>\n\u003cfigure id=\"attachment_104657\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/yeast.jpg\" alt=\"I’ve used champagne yeast to carbonate my root beer.\" width=\"1920\" height=\"1324\" class=\"size-full wp-image-104657\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/yeast.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/yeast-400x276.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/yeast-800x552.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/yeast-768x530.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/yeast-1440x993.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/yeast-1180x814.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/yeast-960x662.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I’ve used champagne yeast to carbonate my root beer. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, a word on carbonation: You have many choices here. I’ve written this recipe using champagne yeast because it produces the most consistent soda, especially when the ambient temperature in my kitchen is cold. This method is also the quickest; it’ll only take a few days until you’ve got root beer ready to drink.\u003c/p>\n\u003cp>However, you can also go a wilder route. I carbonated my \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/01/feed-your-ginger-bug-and-brew-some-diy-ginger-beer/\" target=\"_blank\">homemade ginger beer\u003c/a> using natural fermentation care of a “ginger bug.” You can choose to use a ginger bug to carbonate your root beer as well. Follow the first two steps of \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/01/feed-your-ginger-bug-and-brew-some-diy-ginger-beer/\" target=\"_blank\">that recipe\u003c/a> as written. Strain out the fermented ginger solids and measure ½ cup of liquid. Add that liquid to the cooled root beer mixture. You can also try fermenting the root beer using whey drained from yogurt. You’ll need ½ cup; follow step one of \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/02/05/diy-sriracha-make-it-at-home-and-never-worry-about-a-hot-sauce-shortage-again/\" target=\"_blank\">this recipe\u003c/a>, doubling the amount of yogurt used. Add the whey in the same way as the ginger bug. Both of these methods will take longer. Expect the root beer to take at least a week, if not two, to fully carbonate.\u003c/p>\n\u003cp>If you choose to use yeast, wait to add it until you’ve divided the soda mixture between bottles. That way, you’ll guarantee that all the yeast makes it into the bottles and doesn’t end up at the bottom of the mixing bowl.\u003c/p>\n\u003cfigure id=\"attachment_104650\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/bottled-2.jpg\" alt=\"I always use at least one plastic bottle when making homemade soda — it makes it easy to monitor carbonation.\" width=\"1920\" height=\"1411\" class=\"size-full wp-image-104650\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/bottled-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/bottled-2-400x294.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/bottled-2-800x588.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/bottled-2-768x564.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/bottled-2-1440x1058.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/bottled-2-1180x867.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/bottled-2-960x706.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I always use at least one plastic bottle when making homemade soda — it makes it easy to monitor carbonation. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Speaking of bottles, I like to use a mix of glass and plastic. Here, I’ve used two leftover kombucha bottles, one swing-top bottle, and one large plastic soda bottle. I recommend using at least one plastic bottle; you can use it to monitor carbonation with a quick squeeze. Once the soda is fully carbonated, the bottle will be very stiff. Whatever you use, you’re looking for a total capacity around 3 quarts. Fill the bottles so that there’s at least one inch of headspace.\u003c/p>\n\u003cp>Divide the yeast between the bottles — you’ll use around a pinch per bottle, a little more for larger bottles and a little less for smaller ones.\u003c/p>\n\u003cfigure id=\"attachment_104654\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/in-bag.jpg\" alt=\"Place the bottles in a paper bag or cardboard box to carbonate in darkness.\" width=\"1920\" height=\"2368\" class=\"size-full wp-image-104654\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/in-bag.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/in-bag-400x493.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/in-bag-800x987.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/in-bag-768x947.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/in-bag-1440x1776.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/in-bag-1180x1455.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/in-bag-960x1184.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the bottles in a paper bag or cardboard box to carbonate in darkness. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now just let the soda sit at room temperature. I place the bottles in a paper bag and fold over the top to keep them in the dark. You can also use a cardboard box if you’ve got an extra one sitting around. Place the bag in an out-of-the-way place, preferably one that isn’t too drafty, and let the bottles sit for 3 to 4 days. Check on the plastic bottle once a day to monitor carbonation. Once the bottle is stiff, transfer all of the root beer to the refrigerator to chill before serving.\u003c/p>\n\u003cfigure id=\"attachment_104653\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/finished-root-beer-8.jpg\" alt=\"Homemade root beer.\" width=\"1920\" height=\"1407\" class=\"size-full wp-image-104653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/finished-root-beer-8.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/finished-root-beer-8-400x293.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/finished-root-beer-8-800x586.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/finished-root-beer-8-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/finished-root-beer-8-1440x1055.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/finished-root-beer-8-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/finished-root-beer-8-960x704.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade root beer. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Root Beer\u003c/h3>\n\u003cp>\u003cem>Makes about 3 quarts\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> You will need assorted clean glass and plastic bottles to store the root beer. I used 3 16-ounce glass bottles and one 1.25-liter plastic soda bottle. I recommend using at least one plastic bottle as it makes it easier to monitor carbonation (see step 8). Sarsaparilla and sassafras are available at \u003ca href=\"http://www.herb-inc.com\" target=\"_blank\">Lhasa Karnak Herb Company\u003c/a> in Berkeley or online at \u003ca href=\"https://www.mountainroseherbs.com\" target=\"_blank\">Mountain Rose Herbs\u003c/a>. I have written this recipe using yeast to carbonate the root beer. If you’d like to use wild, natural fermentation to carbonate the soda, you can substitute ½ cup drained whey from yogurt or ½ cup ginger bug liquid. Stir the whey or ginger bug into the pot of soda mixture before bottling. Carbonation will likely take a week or two, depending on the ambient temperature of the room. The root beer will also be less carbonated than when made using yeast.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3 quarts filtered water, divided\u003c/li>\n\u003cli>¼ cup (¾ ounce) Indian sarsaparilla root\u003c/li>\n\u003cli>¼ cup (½ ounce) sassafras root\u003c/li>\n\u003cli>3 sprigs fresh mint\u003c/li>\n\u003cli>3 star anise\u003c/li>\n\u003cli>1 cinnamon stick\u003c/li>\n\u003cli>2 inches fresh ginger root\u003c/li>\n\u003cli>1 vanilla bean\u003c/li>\n\u003cli>1 cup (7 ounces) brown sugar\u003c/li>\n\u003cli>¼ cup (3 ounces) molasses\u003c/li>\n\u003cli>⅛ teaspoon champagne yeast\u003c/li>\n\u003c/ul>\n\u003col>\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Combine 2 quarts water, sarsaparilla, sassafras, mint, star anise, and cinnamon stick in a large saucepan. Grate ginger into saucepan. Slice vanilla bean in half lengthwise. Scrape vanilla seeds into the saucepan using the back of a knife. Add vanilla bean pods.\u003c/li>\n\u003cli>Place the pot over medium-high heat and bring to a boil. Cover the saucepan and remove from the heat. Let steep for 2 hours.\u003c/li>\n\u003cli>Strain mixture through a fine-mesh strainer set over a large bowl or pot. Discard solids.\u003c/li>\n\u003cli>Stir in brown sugar and molasses until dissolved. (If you find that the sugar is not dissolving easily, place pot over low heat and gently warm the mixture until the sugar dissolves.)\u003c/li>\n\u003cli>Stir in remaining quart of water. Let mixture cool to 75°F.\u003c/li>\n\u003cli>Transfer root beer mixture to a large liquid measuring cup with a spout. Use measuring cup to pour mixture into bottles, leaving at least 1 inch of headspace in each bottle. Divide yeast between bottles. Cap bottles.\u003c/li>\n\u003cli>Place bottles in a box or a large paper shopping bag. Cover the box or fold over the top of the bag to create a dark environment. Place the bag in an out-of-the-way place.\u003c/li>\n\u003cli>Let root beer ferment until carbonated, 3 to 4 days, at room temperature. Check the progress of carbonation by squeezing the bottle. When fully carbonated, the bottle should be quite stiff.\u003c/li>\n\u003cli>Transfer the bottles to the refrigerator for at least 12 hours to chill before drinking straight or topping with a scoop of vanilla ice cream.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Holiday Dinner Starter: Autumn Root Vegetable Salad with Goat Cheese Crostini",
"title": "Holiday Dinner Starter: Autumn Root Vegetable Salad with Goat Cheese Crostini",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>When winter hits, it’s hard to find an excellent salad (at least in my mind since I’m a sucker for all things summer and produce-y). But don’t despair. Just because luscious tomatoes and heavenly corn and just-picked zucchini are no longer in the markets, you can still get your salad on. \u003c/p>\n\u003cp>Enter root vegetables: winter’s answer to variety. Sweet and earthy, these versatile veggies are packed with nutrients and bursting with flavor. Plus, when they are in season, as they are now, you’ll find them in heaping mounds in every market—and for cheap. \u003c/p>\n\u003cp>When roasted, these extraterrestrial-looking roots become tender and their flavors caramelize. A perfect counterpoint to salty-vinegary additions like goat’s cheese, toasted nuts, peppery arugula, and perky vinaigrette.\u003c/p>\n\u003cp>The great thing about this salad is that you can cook the vegetables in the morning, leave them at room temperature, then toss the salad together at the last minute. To simplify this dish, instead of the crostini, just crumble the fresh goat cheese directly onto the salad.\u003c/p>\n\u003cp>Make this with the veggies listed below, or branch out and try a whole range of root vegetables such as turnips, celery root, sunchokes (Jerusalem artichokes), or sweet potatoes/yams. The salad can also be made very successfully with roasted winter squash like acorn, kuri, or butternut squash as well. And if you are nuts about nuts, like I am, top the salad with your favorite chopped toasted nuts, like almonds, pecans, or hazelnuts.\u003c/p>\n\u003cfigure id=\"attachment_105007\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-finish-close2.jpg\" alt=\"Autumn Root Vegetable Salad with Goat Cheese Crostini\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105007\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish-close2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish-close2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish-close2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish-close2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish-close2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish-close2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish-close2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Autumn Root Vegetable Salad with Goat Cheese Crostini \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Autumn Root Vegetable Salad with Goat Cheese Crostini\u003c/h3>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>1 lb small beets, preferably golden\u003c/li>\n\u003cli>1 lb small carrots with tops attached\u003c/li>\n\u003cli>1 lb small parsnips\u003c/li>\n\u003cli>1 large or 2 small red onions\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1/2 rustic baguette, cut into 1/4-inch slices (about 12 slices)\u003c/li>\n\u003cli>8 oz fresh goat cheese\u003c/li>\n\u003cli>3 tbsp balsamic vinegar\u003c/li>\n\u003cli>1/2 tsp country-style Dijon mustard\u003c/li>\n\u003cli>About 5 oz organic baby arugula (1 bag)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Preheat the oven to 400°F. Trim and scrub the beets, then place them in a baking dish that can hold them in a single layer. Add 1/2 cup water, cover tightly with foil, and roast until tender, about 1 hour. Let cool, then slide off the peel and cut into thin wedges.\u003c/li>\n\u003cfigure id=\"attachment_104998\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-cooked-beets.jpg\" alt=\"Roast the beets until tender, about 1 hour.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104998\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-beets.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-beets-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-beets-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-beets-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-beets-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-beets-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-beets-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast the beets until tender, about 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105002\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-cut-beets.jpg\" alt=\"Let beets cool, then slide off the peel and cut into thin wedges.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105002\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cut-beets.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cut-beets-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cut-beets-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cut-beets-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cut-beets-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cut-beets-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cut-beets-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let beets cool, then slide off the peel and cut into thin wedges. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Meanwhile, trim and peel the carrots and parsnips (unless you can find young, tender, organic vegetables, and then just scrub them). Cut into wedges if large or leave whole if small. Cut the onion into wedges. Add the vegetables to a large rimmed baking sheet, drizzle with olive oil and toss to coat. Season with salt and pepper. Roast the vegetables until just tender, about 40 minutes, turning occasionally for even cooking. Let cool to room temperature on the pan.\u003c/li>\n\u003cfigure id=\"attachment_105014\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-peel-carrots.jpg\" alt=\"Trim and peel the carrots and parsnips.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105014\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-peel-carrots.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-peel-carrots-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-peel-carrots-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-peel-carrots-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-peel-carrots-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-peel-carrots-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-peel-carrots-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trim and peel the carrots and parsnips. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105016\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-prep-veg.jpg\" alt=\"Cut into wedges if large or leave whole if small. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105016\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-prep-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-prep-veg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-prep-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-prep-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-prep-veg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-prep-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-prep-veg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut into wedges if large or leave whole if small. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105018\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-veg-oil.jpg\" alt=\"Cut the onion into wedges. Add the vegetables to a large rimmed baking sheet, drizzle with olive oil and toss to coat. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105018\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-oil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-oil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-oil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-oil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-oil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-oil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-oil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the onion into wedges. Add the vegetables to a large rimmed baking sheet, drizzle with olive oil and toss to coat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105019\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-veg-ready-to-roast.jpg\" alt=\"Season with salt and pepper.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105019\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-ready-to-roast.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-ready-to-roast-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-ready-to-roast-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-ready-to-roast-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-ready-to-roast-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-ready-to-roast-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-ready-to-roast-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Season with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104999\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-cooked-veg.jpg\" alt=\"Roast the vegetables until just tender, about 40 minutes, turning occasionally for even cooking. Let cool to room temperature on the pan.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104999\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-veg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-veg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-veg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast the vegetables until just tender, about 40 minutes, turning occasionally for even cooking. Let cool to room temperature on the pan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>While the vegetables are cooling, toast the crostini. Brush both sides of each baguette slice with olive oil and place on a baking sheet. Toast in the oven until golden brown, about 10 minutes. Spread each crostini thickly with goat cheese. Sprinkle with salt and pepper and drizzle with olive oil.\u003c/li>\n\u003cfigure id=\"attachment_105012\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-olive-oil-crostini.jpg\" alt=\"Brush both sides of each baguette slice with olive oil and place on a baking sheet. Toast in the oven until golden brown, about 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105012\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-olive-oil-crostini.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-olive-oil-crostini-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-olive-oil-crostini-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-olive-oil-crostini-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-olive-oil-crostini-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-olive-oil-crostini-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-olive-oil-crostini-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush both sides of each baguette slice with olive oil and place on a baking sheet. Toast in the oven until golden brown, about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105000\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-crostini-cheese.jpg\" alt=\"Spread each crostini thickly with goat cheese.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-cheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-cheese-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-cheese-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-cheese-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-cheese-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-cheese-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread each crostini thickly with goat cheese. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105001\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-crostini-finish.jpg\" alt=\"Sprinkle with salt and pepper and drizzle with olive oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105001\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-finish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-finish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-finish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle with salt and pepper and drizzle with olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a small jar or container, add the balsamic vinegar, mustard, and 1/4 cup olive oil. Season with salt and pepper. Shake vigorously to combine (you can also put it into a small bowl and whisk to combine).\u003c/li>\n\u003cli>In a mixing bowl, toss the arugula with about 2 tbsp of the vinaigrette; transfer to a serving platter or shallow salad bowl. Add the roasted vegetables to the mixing bowl and toss with 2 tbsp vinaigrette. Top the arugula with the roasted vegetables.\u003c/li>\n\u003cfigure id=\"attachment_105004\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-dress-arugula1.jpg\" alt=\"In a mixing bowl, toss the arugula with about 2 tbsp of the vinaigrette.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105004\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-dress-arugula1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-dress-arugula1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-dress-arugula1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-dress-arugula1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-dress-arugula1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-dress-arugula1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-dress-arugula1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a mixing bowl, toss the arugula with about 2 tbsp of the vinaigrette. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104996\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-arugula-platter.jpg\" alt=\"Transfer to a serving platter.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104996\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-arugula-platter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-arugula-platter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-arugula-platter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-arugula-platter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-arugula-platter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-arugula-platter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-arugula-platter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a serving platter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105017\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-veg-cooked-dressing.jpg\" alt=\"Add the roasted vegetables to the mixing bowl and toss with 2 tbsp vinaigrette. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105017\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-cooked-dressing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-cooked-dressing-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-cooked-dressing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-cooked-dressing-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-cooked-dressing-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-cooked-dressing-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-cooked-dressing-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the roasted vegetables to the mixing bowl and toss with 2 tbsp vinaigrette. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105011\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-finish3.jpg\" alt=\"Top the arugula with the roasted vegetables.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105011\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top the arugula with the roasted vegetables. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli> Arrange the crostini around the salad if using a platter, or serve alongside each individual salad.\u003c/li>\n\u003cfigure id=\"attachment_105010\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-finish2.jpg\" alt=\"Arrange the crostini around the salad if using a platter.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105010\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Arrange the crostini around the salad if using a platter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Use winter’s bounty of root vegetables to make this vibrant salad worthy of a cozy holiday dinner party.",
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"description": "Use winter’s bounty of root vegetables to make this vibrant salad worthy of a cozy holiday dinner party.",
"title": "Holiday Dinner Starter: Autumn Root Vegetable Salad with Goat Cheese Crostini | KQED",
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"headline": "Holiday Dinner Starter: Autumn Root Vegetable Salad with Goat Cheese Crostini",
"datePublished": "2015-12-17T08:00:54-08:00",
"dateModified": "2019-02-15T14:07:12-08:00",
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"slug": "holiday-dinner-starter-autumn-root-vegetable-salad-with-goat-cheese-crostini",
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"sourceUrl": "https://ww2.kqed.org/bayareabites/category/recipes/holiday-recipes/",
"source": "Holiday Recipes",
"path": "/bayareabites/104941/holiday-dinner-starter-autumn-root-vegetable-salad-with-goat-cheese-crostini",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When winter hits, it’s hard to find an excellent salad (at least in my mind since I’m a sucker for all things summer and produce-y). But don’t despair. Just because luscious tomatoes and heavenly corn and just-picked zucchini are no longer in the markets, you can still get your salad on. \u003c/p>\n\u003cp>Enter root vegetables: winter’s answer to variety. Sweet and earthy, these versatile veggies are packed with nutrients and bursting with flavor. Plus, when they are in season, as they are now, you’ll find them in heaping mounds in every market—and for cheap. \u003c/p>\n\u003cp>When roasted, these extraterrestrial-looking roots become tender and their flavors caramelize. A perfect counterpoint to salty-vinegary additions like goat’s cheese, toasted nuts, peppery arugula, and perky vinaigrette.\u003c/p>\n\u003cp>The great thing about this salad is that you can cook the vegetables in the morning, leave them at room temperature, then toss the salad together at the last minute. To simplify this dish, instead of the crostini, just crumble the fresh goat cheese directly onto the salad.\u003c/p>\n\u003cp>Make this with the veggies listed below, or branch out and try a whole range of root vegetables such as turnips, celery root, sunchokes (Jerusalem artichokes), or sweet potatoes/yams. The salad can also be made very successfully with roasted winter squash like acorn, kuri, or butternut squash as well. And if you are nuts about nuts, like I am, top the salad with your favorite chopped toasted nuts, like almonds, pecans, or hazelnuts.\u003c/p>\n\u003cfigure id=\"attachment_105007\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-finish-close2.jpg\" alt=\"Autumn Root Vegetable Salad with Goat Cheese Crostini\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105007\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish-close2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish-close2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish-close2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish-close2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish-close2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish-close2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish-close2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Autumn Root Vegetable Salad with Goat Cheese Crostini \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Autumn Root Vegetable Salad with Goat Cheese Crostini\u003c/h3>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>1 lb small beets, preferably golden\u003c/li>\n\u003cli>1 lb small carrots with tops attached\u003c/li>\n\u003cli>1 lb small parsnips\u003c/li>\n\u003cli>1 large or 2 small red onions\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1/2 rustic baguette, cut into 1/4-inch slices (about 12 slices)\u003c/li>\n\u003cli>8 oz fresh goat cheese\u003c/li>\n\u003cli>3 tbsp balsamic vinegar\u003c/li>\n\u003cli>1/2 tsp country-style Dijon mustard\u003c/li>\n\u003cli>About 5 oz organic baby arugula (1 bag)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Preheat the oven to 400°F. Trim and scrub the beets, then place them in a baking dish that can hold them in a single layer. Add 1/2 cup water, cover tightly with foil, and roast until tender, about 1 hour. Let cool, then slide off the peel and cut into thin wedges.\u003c/li>\n\u003cfigure id=\"attachment_104998\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-cooked-beets.jpg\" alt=\"Roast the beets until tender, about 1 hour.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104998\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-beets.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-beets-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-beets-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-beets-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-beets-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-beets-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-beets-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast the beets until tender, about 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105002\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-cut-beets.jpg\" alt=\"Let beets cool, then slide off the peel and cut into thin wedges.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105002\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cut-beets.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cut-beets-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cut-beets-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cut-beets-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cut-beets-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cut-beets-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cut-beets-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let beets cool, then slide off the peel and cut into thin wedges. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Meanwhile, trim and peel the carrots and parsnips (unless you can find young, tender, organic vegetables, and then just scrub them). Cut into wedges if large or leave whole if small. Cut the onion into wedges. Add the vegetables to a large rimmed baking sheet, drizzle with olive oil and toss to coat. Season with salt and pepper. Roast the vegetables until just tender, about 40 minutes, turning occasionally for even cooking. Let cool to room temperature on the pan.\u003c/li>\n\u003cfigure id=\"attachment_105014\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-peel-carrots.jpg\" alt=\"Trim and peel the carrots and parsnips.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105014\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-peel-carrots.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-peel-carrots-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-peel-carrots-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-peel-carrots-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-peel-carrots-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-peel-carrots-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-peel-carrots-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trim and peel the carrots and parsnips. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105016\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-prep-veg.jpg\" alt=\"Cut into wedges if large or leave whole if small. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105016\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-prep-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-prep-veg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-prep-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-prep-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-prep-veg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-prep-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-prep-veg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut into wedges if large or leave whole if small. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105018\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-veg-oil.jpg\" alt=\"Cut the onion into wedges. Add the vegetables to a large rimmed baking sheet, drizzle with olive oil and toss to coat. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105018\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-oil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-oil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-oil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-oil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-oil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-oil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-oil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the onion into wedges. Add the vegetables to a large rimmed baking sheet, drizzle with olive oil and toss to coat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105019\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-veg-ready-to-roast.jpg\" alt=\"Season with salt and pepper.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105019\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-ready-to-roast.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-ready-to-roast-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-ready-to-roast-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-ready-to-roast-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-ready-to-roast-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-ready-to-roast-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-ready-to-roast-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Season with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104999\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-cooked-veg.jpg\" alt=\"Roast the vegetables until just tender, about 40 minutes, turning occasionally for even cooking. Let cool to room temperature on the pan.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104999\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-veg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-veg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-veg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast the vegetables until just tender, about 40 minutes, turning occasionally for even cooking. Let cool to room temperature on the pan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>While the vegetables are cooling, toast the crostini. Brush both sides of each baguette slice with olive oil and place on a baking sheet. Toast in the oven until golden brown, about 10 minutes. Spread each crostini thickly with goat cheese. Sprinkle with salt and pepper and drizzle with olive oil.\u003c/li>\n\u003cfigure id=\"attachment_105012\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-olive-oil-crostini.jpg\" alt=\"Brush both sides of each baguette slice with olive oil and place on a baking sheet. Toast in the oven until golden brown, about 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105012\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-olive-oil-crostini.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-olive-oil-crostini-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-olive-oil-crostini-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-olive-oil-crostini-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-olive-oil-crostini-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-olive-oil-crostini-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-olive-oil-crostini-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush both sides of each baguette slice with olive oil and place on a baking sheet. Toast in the oven until golden brown, about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105000\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-crostini-cheese.jpg\" alt=\"Spread each crostini thickly with goat cheese.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-cheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-cheese-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-cheese-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-cheese-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-cheese-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-cheese-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread each crostini thickly with goat cheese. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105001\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-crostini-finish.jpg\" alt=\"Sprinkle with salt and pepper and drizzle with olive oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105001\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-finish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-finish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-finish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle with salt and pepper and drizzle with olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a small jar or container, add the balsamic vinegar, mustard, and 1/4 cup olive oil. Season with salt and pepper. Shake vigorously to combine (you can also put it into a small bowl and whisk to combine).\u003c/li>\n\u003cli>In a mixing bowl, toss the arugula with about 2 tbsp of the vinaigrette; transfer to a serving platter or shallow salad bowl. Add the roasted vegetables to the mixing bowl and toss with 2 tbsp vinaigrette. Top the arugula with the roasted vegetables.\u003c/li>\n\u003cfigure id=\"attachment_105004\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-dress-arugula1.jpg\" alt=\"In a mixing bowl, toss the arugula with about 2 tbsp of the vinaigrette.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105004\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-dress-arugula1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-dress-arugula1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-dress-arugula1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-dress-arugula1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-dress-arugula1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-dress-arugula1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-dress-arugula1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a mixing bowl, toss the arugula with about 2 tbsp of the vinaigrette. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104996\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-arugula-platter.jpg\" alt=\"Transfer to a serving platter.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104996\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-arugula-platter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-arugula-platter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-arugula-platter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-arugula-platter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-arugula-platter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-arugula-platter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-arugula-platter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a serving platter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105017\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-veg-cooked-dressing.jpg\" alt=\"Add the roasted vegetables to the mixing bowl and toss with 2 tbsp vinaigrette. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105017\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-cooked-dressing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-cooked-dressing-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-cooked-dressing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-cooked-dressing-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-cooked-dressing-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-cooked-dressing-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-cooked-dressing-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the roasted vegetables to the mixing bowl and toss with 2 tbsp vinaigrette. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105011\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-finish3.jpg\" alt=\"Top the arugula with the roasted vegetables.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105011\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top the arugula with the roasted vegetables. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli> Arrange the crostini around the salad if using a platter, or serve alongside each individual salad.\u003c/li>\n\u003cfigure id=\"attachment_105010\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-finish2.jpg\" alt=\"Arrange the crostini around the salad if using a platter.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105010\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Arrange the crostini around the salad if using a platter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Holiday Dinner Side Dish: Creamy Cauliflower and Gruyere Gratin",
"title": "Holiday Dinner Side Dish: Creamy Cauliflower and Gruyere Gratin",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>I could pretty much put a cheesy vegetable gratin on any holiday table and call it a party. Remember this \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/12/thanksgiving-side-dish-creamy-brussels-sprouts-gratin-and-bacon-gratin-with-shallots-and-gruyere/\" target=\"_blank\">Creamy Brussels Sprouts and Bacon Gratin\u003c/a> from Thanksgiving? Since that one went over so incredibly well, I thought I’d try making another with a vegetable that I actually DO like. Cauliflower.\u003c/p>\n\u003cp>Cauliflower gratin is nothing new (nearly everyone in the UK knows this as Cauliflower Cheese, considered “nursery food,” but I consider it brilliant). But that doesn’t discount the fact that this is comfort food at its finest, and it deserves your attention this winter.\u003c/p>\n\u003cp>It is remarkably easy to make, and the nice thing is is that you can blanch the veggies ahead, make the sauce ahead, and then about 45 minutes before you are ready to serve, warm the sauce and throw it all together and bake it to perfection. Just be careful not to overcook the cauliflower when you blanch it or the result will be a bit too tender (at least for me, to each his own).\u003c/p>\n\u003cul>\n\u003cstrong>I like versatility in my recipes, so here I offer you some ideas to change this up:\u003c/strong>\n\u003cli>Use broccoli instead of cauliflower and cheddar instead of Gruyere.\u003c/li>\n\u003cli>Add chopped cooked bacon! (duh)\u003c/li>\n\u003cli>Cook 1 large sliced yellow onion in butter until caramelized and use it in place of the shallots.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_104895\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/cauliflower-raw.jpg\" alt=\"Cut head of cauliflower into small florets\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104895\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-raw-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-raw-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-raw-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-raw-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut head of cauliflower into small florets \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Creamy Cauliflower and Gruyere Gratin\u003c/h3>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 large head cauliflower, cut into florets\u003c/li>\n\u003cli>4 tbsp unsalted butter\u003c/li>\n\u003cli>3 large shallots, trimmed and thinly sliced\u003c/li>\n\u003cli>3 tbsp flour\u003c/li>\n\u003cli>1/2 cup chicken broth\u003c/li>\n\u003cli>1 1/2 cups milk\u003c/li>\n\u003cli>1/2 cup shredded Gruyere cheese\u003c/li>\n\u003cli>3/4 cup freshly shredded Parmesan cheese\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>3/4 cup fresh bread crumbs\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 400F.\u003c/li>\n\u003cli>Bring a large saucepan half filled with salted water to a boil over medium-high heat. Blanch the cauliflower until barely tender and still somewhat firm, about 5 minutes. Drain in a colander and rinse under cold water to stop the cooking.\u003c/li>\n\u003cfigure id=\"attachment_104910\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/cauliflower-pot.jpg\" alt=\" Blanch the cauliflower until barely tender and still somewhat firm, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104910\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-pot-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-pot-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-pot-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Blanch the cauliflower until barely tender and still somewhat firm, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In the saucepan over medium heat, melt 1 tbsp butter. Add the shallots. Fry until tender, stirring, about 5 minutes. Add the remaining 3 tbsp butter and stir until melted. Sprinkle the flour over the butter and cook, stirring with a whisk, until smooth. Slowly add the chicken broth, then the milk, while whisking, until thickened and smooth. Add the Gruyere and 1/2 cup Parmesan and stir until smooth. Season to taste with salt and pepper. Add the cauliflower to the sauce and stir to combine.\u003c/li>\n\u003cfigure id=\"attachment_104915\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/cauliflower-roux.jpg\" alt=\"Make a roux using butter and flour added to the sauteed shallots.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104915\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-roux.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-roux-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-roux-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-roux-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-roux-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-roux-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-roux-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After frying the shallots make a roux using butter and flour added to the sauteed shallots. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104899\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/cauliflower-add-milk-to-sauce.jpg\" alt=\"After slowly adding the chicken broth, then add the milk, while whisking, until thickened and smooth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104899\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-milk-to-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-milk-to-sauce-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-milk-to-sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-milk-to-sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-milk-to-sauce-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-milk-to-sauce-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-milk-to-sauce-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After slowly adding the chicken broth, then add the milk, while whisking, until thickened and smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104898\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/cauliflower-add-cheese.jpg\" alt=\"Add the Gruyere and 1/2 cup Parmesan and stir until smooth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104898\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-cheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-cheese-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-cheese-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-cheese-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-cheese-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-cheese-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the Gruyere and 1/2 cup Parmesan and stir until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104901\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/cauliflower-add-to-sauce.jpg\" alt=\"Add the cauliflower to the sauce and stir to combine.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104901\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-to-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-to-sauce-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-to-sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-to-sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-to-sauce-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-to-sauce-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-to-sauce-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the cauliflower to the sauce and stir to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Grease a 2-qt gratin dish or baking dish. Spread the cauliflower mixture into an even later in the dish. In a bowl, toss the bread crumbs with the remaining 1/4 cup Parmesan. Sprinkle over the top.\u003c/li>\n\u003cfigure id=\"attachment_104912\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/cauliflower-prebake-nocheese.jpg\" alt=\"Grease a 2-qt gratin dish or baking dish. Spread the cauliflower mixture into an even later in the dish. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104912\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-prebake-nocheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-prebake-nocheese-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-prebake-nocheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-prebake-nocheese-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-prebake-nocheese-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-prebake-nocheese-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-prebake-nocheese-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grease a 2-qt gratin dish or baking dish. Spread the cauliflower mixture into an even later in the dish. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104911\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/cauliflower-prebake-breadcrumbs.jpg\" alt=\"In a bowl, toss the bread crumbs with the remaining 1/4 cup Parmesan. Sprinkle over the top.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104911\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-prebake-breadcrumbs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-prebake-breadcrumbs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-prebake-breadcrumbs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-prebake-breadcrumbs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-prebake-breadcrumbs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-prebake-breadcrumbs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-prebake-breadcrumbs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, toss the bread crumbs with the remaining 1/4 cup Parmesan. Sprinkle over the top. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake until bubbly and golden brown, about 30 minutes. (If you like, pop it under the broiler to brown the top a bit more.) Let sit for about 10 minutes before serving.\u003c/li>\n\u003cfigure id=\"attachment_104909\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/cauliflower-oven.jpg\" alt=\"Bake until bubbly and golden brown, about 30 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104909\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-oven-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-oven-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-oven-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until bubbly and golden brown, about 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104907\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/cauliflower-final1.jpg\" alt=\"Let sit for about 10 minutes before serving.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104907\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-final1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-final1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-final1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let sit for about 10 minutes before serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Rich and creamy, what holiday meal is complete without the cheesy goodness of a vegetable gratin? Try this one with cauliflower and add bacon if you like!",
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"description": "Rich and creamy, what holiday meal is complete without the cheesy goodness of a vegetable gratin? Try this one with cauliflower and add bacon if you like!",
"title": "Holiday Dinner Side Dish: Creamy Cauliflower and Gruyere Gratin | KQED",
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"headline": "Holiday Dinner Side Dish: Creamy Cauliflower and Gruyere Gratin",
"datePublished": "2015-12-16T07:59:16-08:00",
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"source": "Holiday Recipes",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I could pretty much put a cheesy vegetable gratin on any holiday table and call it a party. Remember this \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/12/thanksgiving-side-dish-creamy-brussels-sprouts-gratin-and-bacon-gratin-with-shallots-and-gruyere/\" target=\"_blank\">Creamy Brussels Sprouts and Bacon Gratin\u003c/a> from Thanksgiving? Since that one went over so incredibly well, I thought I’d try making another with a vegetable that I actually DO like. Cauliflower.\u003c/p>\n\u003cp>Cauliflower gratin is nothing new (nearly everyone in the UK knows this as Cauliflower Cheese, considered “nursery food,” but I consider it brilliant). But that doesn’t discount the fact that this is comfort food at its finest, and it deserves your attention this winter.\u003c/p>\n\u003cp>It is remarkably easy to make, and the nice thing is is that you can blanch the veggies ahead, make the sauce ahead, and then about 45 minutes before you are ready to serve, warm the sauce and throw it all together and bake it to perfection. Just be careful not to overcook the cauliflower when you blanch it or the result will be a bit too tender (at least for me, to each his own).\u003c/p>\n\u003cul>\n\u003cstrong>I like versatility in my recipes, so here I offer you some ideas to change this up:\u003c/strong>\n\u003cli>Use broccoli instead of cauliflower and cheddar instead of Gruyere.\u003c/li>\n\u003cli>Add chopped cooked bacon! (duh)\u003c/li>\n\u003cli>Cook 1 large sliced yellow onion in butter until caramelized and use it in place of the shallots.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_104895\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/cauliflower-raw.jpg\" alt=\"Cut head of cauliflower into small florets\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104895\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-raw-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-raw-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-raw-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-raw-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut head of cauliflower into small florets \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Creamy Cauliflower and Gruyere Gratin\u003c/h3>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 large head cauliflower, cut into florets\u003c/li>\n\u003cli>4 tbsp unsalted butter\u003c/li>\n\u003cli>3 large shallots, trimmed and thinly sliced\u003c/li>\n\u003cli>3 tbsp flour\u003c/li>\n\u003cli>1/2 cup chicken broth\u003c/li>\n\u003cli>1 1/2 cups milk\u003c/li>\n\u003cli>1/2 cup shredded Gruyere cheese\u003c/li>\n\u003cli>3/4 cup freshly shredded Parmesan cheese\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>3/4 cup fresh bread crumbs\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 400F.\u003c/li>\n\u003cli>Bring a large saucepan half filled with salted water to a boil over medium-high heat. Blanch the cauliflower until barely tender and still somewhat firm, about 5 minutes. Drain in a colander and rinse under cold water to stop the cooking.\u003c/li>\n\u003cfigure id=\"attachment_104910\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/cauliflower-pot.jpg\" alt=\" Blanch the cauliflower until barely tender and still somewhat firm, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104910\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-pot-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-pot-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-pot-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Blanch the cauliflower until barely tender and still somewhat firm, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In the saucepan over medium heat, melt 1 tbsp butter. Add the shallots. Fry until tender, stirring, about 5 minutes. Add the remaining 3 tbsp butter and stir until melted. Sprinkle the flour over the butter and cook, stirring with a whisk, until smooth. Slowly add the chicken broth, then the milk, while whisking, until thickened and smooth. Add the Gruyere and 1/2 cup Parmesan and stir until smooth. Season to taste with salt and pepper. Add the cauliflower to the sauce and stir to combine.\u003c/li>\n\u003cfigure id=\"attachment_104915\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/cauliflower-roux.jpg\" alt=\"Make a roux using butter and flour added to the sauteed shallots.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104915\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-roux.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-roux-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-roux-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-roux-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-roux-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-roux-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-roux-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After frying the shallots make a roux using butter and flour added to the sauteed shallots. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104899\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/cauliflower-add-milk-to-sauce.jpg\" alt=\"After slowly adding the chicken broth, then add the milk, while whisking, until thickened and smooth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104899\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-milk-to-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-milk-to-sauce-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-milk-to-sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-milk-to-sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-milk-to-sauce-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-milk-to-sauce-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-milk-to-sauce-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After slowly adding the chicken broth, then add the milk, while whisking, until thickened and smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104898\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/cauliflower-add-cheese.jpg\" alt=\"Add the Gruyere and 1/2 cup Parmesan and stir until smooth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104898\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-cheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-cheese-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-cheese-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-cheese-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-cheese-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-cheese-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the Gruyere and 1/2 cup Parmesan and stir until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104901\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/cauliflower-add-to-sauce.jpg\" alt=\"Add the cauliflower to the sauce and stir to combine.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104901\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-to-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-to-sauce-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-to-sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-to-sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-to-sauce-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-to-sauce-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-to-sauce-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the cauliflower to the sauce and stir to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Grease a 2-qt gratin dish or baking dish. Spread the cauliflower mixture into an even later in the dish. In a bowl, toss the bread crumbs with the remaining 1/4 cup Parmesan. Sprinkle over the top.\u003c/li>\n\u003cfigure id=\"attachment_104912\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/cauliflower-prebake-nocheese.jpg\" alt=\"Grease a 2-qt gratin dish or baking dish. Spread the cauliflower mixture into an even later in the dish. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104912\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-prebake-nocheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-prebake-nocheese-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-prebake-nocheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-prebake-nocheese-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-prebake-nocheese-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-prebake-nocheese-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-prebake-nocheese-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grease a 2-qt gratin dish or baking dish. Spread the cauliflower mixture into an even later in the dish. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104911\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/cauliflower-prebake-breadcrumbs.jpg\" alt=\"In a bowl, toss the bread crumbs with the remaining 1/4 cup Parmesan. Sprinkle over the top.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104911\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-prebake-breadcrumbs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-prebake-breadcrumbs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-prebake-breadcrumbs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-prebake-breadcrumbs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-prebake-breadcrumbs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-prebake-breadcrumbs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-prebake-breadcrumbs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, toss the bread crumbs with the remaining 1/4 cup Parmesan. Sprinkle over the top. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake until bubbly and golden brown, about 30 minutes. (If you like, pop it under the broiler to brown the top a bit more.) Let sit for about 10 minutes before serving.\u003c/li>\n\u003cfigure id=\"attachment_104909\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/cauliflower-oven.jpg\" alt=\"Bake until bubbly and golden brown, about 30 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104909\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-oven-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-oven-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-oven-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until bubbly and golden brown, about 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104907\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/cauliflower-final1.jpg\" alt=\"Let sit for about 10 minutes before serving.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104907\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-final1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-final1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-final1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let sit for about 10 minutes before serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Cookies Galore! Bay Area Bites Christmas Cookie Swap",
"title": "Cookies Galore! Bay Area Bites Christmas Cookie Swap",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>With everything from swirly peppermint pinwheels (easier than you think) and stellar peanut butter chocolate chip cookies to gluten-free meringues and almond crescents and even adorable gingerbread cutouts and lemony iced stars, we want to set you on a path to a spectacular cookie swap! It's not only a fun excuse for gathering with friends and family as the holidays draw near, but also a great way to swap recipes, try a variety of cookies, and end up with an array of treats.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/08/christmas-cookies-festive-slice-and-bake-peppermint-pinwheels/\" target=\"_blank\">\u003cstrong>Christmas Cookies: Festive Slice-and-Bake Peppermint Pinwheels\u003c/strong>\u003c/a>\u003cbr>\nA swirl of color, the sparkle of sugar, and a hint of peppermint make these festive cookies perfect for the holidays. They look like they are difficult to make, but as long as you can roll out cookie dough, then you can make these. \u003c/p>\n\u003cfigure id=\"attachment_104399\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/08/christmas-cookies-festive-slice-and-bake-peppermint-pinwheels/\" rel=\"attachment wp-att-104399\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-finish.jpg\" alt=\"Peppermint Pinwheels\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104399\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Peppermint Pinwheels \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/10/christmas-cookies-gluten-free-chocolate-dipped-almond-crescents/\" target=\"_blank\">\u003cstrong>Christmas Cookies: Gluten-Free Chocolate-Dipped Almond Crescents\u003c/strong>\u003c/a>\u003cbr>\nChewy almond crescents are loaded with toasty nutty flavor and then dipped in melted dark chocolate for a real holiday treat, and they are gluten-free. \u003c/p>\n\u003cfigure id=\"attachment_104507\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/10/christmas-cookies-gluten-free-chocolate-dipped-almond-crescents/\" rel=\"attachment wp-att-104507\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-dip-chocolate3.jpg\" alt=\"Chocolate-Dipped Almond Crescents\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104507\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate-Dipped Almond Crescents \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/11/christmas-cookies-gingerbread-people-snowflakes-and-xmas-trees/\" target=\"_blank\">\u003cstrong>Christmas Cookies: Gingerbread People, Snowflakes and Xmas Trees\u003c/strong>\u003c/a>\u003cbr>\nThese darkly sweet, spiced cookies are the epitome of what the holidays should taste like... and they make your house smell pretty darned good when they are baking too. Plenty of ginger gives them a little bite and dark molasses and dark brown sugar add sweetness with lots of flavor.\u003c/p>\n\u003cfigure id=\"attachment_104606\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/11/christmas-cookies-gingerbread-people-snowflakes-and-xmas-trees/\" rel=\"attachment wp-att-104606\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/gingerbread-icing3.jpg\" alt=\"Decorating a gingerbread person with royal icing.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104606\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Decorating a gingerbread person with royal icing. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/09/christmas-cookies-lemony-lemon-iced-sugar-cookie-stars/\" target=\"_blank\">\u003cstrong>Christmas Cookies: Lemony Lemon Iced Sugar Cookie Stars\u003c/strong>\u003c/a>\u003cbr>\nLemon sugar cookies topped with a lemony icing are great any time of year, but cut into stars they become perfect for the holidays.\u003c/p>\n\u003cfigure id=\"attachment_104440\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/09/christmas-cookies-lemony-lemon-iced-sugar-cookie-stars/\" rel=\"attachment wp-att-104440\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-final.jpg\" alt=\"Lemon Iced Sugar Cookie Stars\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lemon Iced Sugar Cookie Stars \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/13/holiday-cookies-gluten-free-chocolate-meringues/\" target=\"_blank\">\u003cstrong>Holiday Cookies: Gluten-Free Chocolate Meringues\u003c/strong>\u003c/a>\u003cbr>\nLight and airy, crispy-chewy, and with two kinds of chocolate—both cocoa and finely chopped bittersweet chocolate—no one will think these cookies are any less extraordinary than their floury friends.\u003c/p>\n\u003cfigure id=\"attachment_104756\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/13/holiday-cookies-gluten-free-chocolate-meringues/\" rel=\"attachment wp-att-104756\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-finish.jpg\" alt=\"Gluten-Free Chocolate Meringues\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104756\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gluten-Free Chocolate Meringues \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/12/holiday-cookies-peanut-butter-chocolate-chip-cookies/\" target=\"_blank\">\u003cstrong>Holiday Cookies: Peanut Butter-Chocolate Chip Cookies\u003c/strong>\u003c/a>\u003cbr>\nThese are the cookies you make when you don’t have a ton of time, don’t want a lot of fuss, and don’t want to use any specialty ingredients...chances are, you have all of this in your pantry already. They also make a great addition to a holiday cookie platter or cookie exchange.\u003c/p>\n\u003cfigure id=\"attachment_104734\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/12/holiday-cookies-peanut-butter-chocolate-chip-cookies/\" rel=\"attachment wp-att-104734\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peanutbutter-wirerack.jpg\" alt=\"Peanut Butter-Chocolate Chip Cookies\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-104734\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Peanut Butter-Chocolate Chip Cookies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>With everything from swirly peppermint pinwheels (easier than you think) and stellar peanut butter chocolate chip cookies to gluten-free meringues and almond crescents and even adorable gingerbread cutouts and lemony iced stars, we want to set you on a path to a spectacular cookie swap! It's not only a fun excuse for gathering with friends and family as the holidays draw near, but also a great way to swap recipes, try a variety of cookies, and end up with an array of treats.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/08/christmas-cookies-festive-slice-and-bake-peppermint-pinwheels/\" target=\"_blank\">\u003cstrong>Christmas Cookies: Festive Slice-and-Bake Peppermint Pinwheels\u003c/strong>\u003c/a>\u003cbr>\nA swirl of color, the sparkle of sugar, and a hint of peppermint make these festive cookies perfect for the holidays. They look like they are difficult to make, but as long as you can roll out cookie dough, then you can make these. \u003c/p>\n\u003cfigure id=\"attachment_104399\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/08/christmas-cookies-festive-slice-and-bake-peppermint-pinwheels/\" rel=\"attachment wp-att-104399\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-finish.jpg\" alt=\"Peppermint Pinwheels\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104399\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Peppermint Pinwheels \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/10/christmas-cookies-gluten-free-chocolate-dipped-almond-crescents/\" target=\"_blank\">\u003cstrong>Christmas Cookies: Gluten-Free Chocolate-Dipped Almond Crescents\u003c/strong>\u003c/a>\u003cbr>\nChewy almond crescents are loaded with toasty nutty flavor and then dipped in melted dark chocolate for a real holiday treat, and they are gluten-free. \u003c/p>\n\u003cfigure id=\"attachment_104507\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/10/christmas-cookies-gluten-free-chocolate-dipped-almond-crescents/\" rel=\"attachment wp-att-104507\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-dip-chocolate3.jpg\" alt=\"Chocolate-Dipped Almond Crescents\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104507\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate-Dipped Almond Crescents \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/11/christmas-cookies-gingerbread-people-snowflakes-and-xmas-trees/\" target=\"_blank\">\u003cstrong>Christmas Cookies: Gingerbread People, Snowflakes and Xmas Trees\u003c/strong>\u003c/a>\u003cbr>\nThese darkly sweet, spiced cookies are the epitome of what the holidays should taste like... and they make your house smell pretty darned good when they are baking too. Plenty of ginger gives them a little bite and dark molasses and dark brown sugar add sweetness with lots of flavor.\u003c/p>\n\u003cfigure id=\"attachment_104606\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/11/christmas-cookies-gingerbread-people-snowflakes-and-xmas-trees/\" rel=\"attachment wp-att-104606\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/gingerbread-icing3.jpg\" alt=\"Decorating a gingerbread person with royal icing.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104606\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Decorating a gingerbread person with royal icing. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/09/christmas-cookies-lemony-lemon-iced-sugar-cookie-stars/\" target=\"_blank\">\u003cstrong>Christmas Cookies: Lemony Lemon Iced Sugar Cookie Stars\u003c/strong>\u003c/a>\u003cbr>\nLemon sugar cookies topped with a lemony icing are great any time of year, but cut into stars they become perfect for the holidays.\u003c/p>\n\u003cfigure id=\"attachment_104440\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/09/christmas-cookies-lemony-lemon-iced-sugar-cookie-stars/\" rel=\"attachment wp-att-104440\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-final.jpg\" alt=\"Lemon Iced Sugar Cookie Stars\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lemon Iced Sugar Cookie Stars \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/13/holiday-cookies-gluten-free-chocolate-meringues/\" target=\"_blank\">\u003cstrong>Holiday Cookies: Gluten-Free Chocolate Meringues\u003c/strong>\u003c/a>\u003cbr>\nLight and airy, crispy-chewy, and with two kinds of chocolate—both cocoa and finely chopped bittersweet chocolate—no one will think these cookies are any less extraordinary than their floury friends.\u003c/p>\n\u003cfigure id=\"attachment_104756\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/13/holiday-cookies-gluten-free-chocolate-meringues/\" rel=\"attachment wp-att-104756\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-finish.jpg\" alt=\"Gluten-Free Chocolate Meringues\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104756\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gluten-Free Chocolate Meringues \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/12/holiday-cookies-peanut-butter-chocolate-chip-cookies/\" target=\"_blank\">\u003cstrong>Holiday Cookies: Peanut Butter-Chocolate Chip Cookies\u003c/strong>\u003c/a>\u003cbr>\nThese are the cookies you make when you don’t have a ton of time, don’t want a lot of fuss, and don’t want to use any specialty ingredients...chances are, you have all of this in your pantry already. They also make a great addition to a holiday cookie platter or cookie exchange.\u003c/p>\n\u003cfigure id=\"attachment_104734\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/12/holiday-cookies-peanut-butter-chocolate-chip-cookies/\" rel=\"attachment wp-att-104734\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peanutbutter-wirerack.jpg\" alt=\"Peanut Butter-Chocolate Chip Cookies\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-104734\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Peanut Butter-Chocolate Chip Cookies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Holiday Cookies: Gluten-Free Chocolate Meringues",
"title": "Holiday Cookies: Gluten-Free Chocolate Meringues",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Looking for a gluten-free cookie option this holiday? Trying to find a way to use up some of those extra egg whites you have? Or do you just love a good meringue?\u003c/p>\n\u003cp>Light and airy, crispy-chewy, and with two kinds of chocolate—both cocoa and finely chopped bittersweet chocolate—no one will think these cookies are any less extraordinary than their floury friends. \u003c/p>\n\u003cp>These easy-to-make meringues come together in a snap. Warming the egg whites helps dissolve the sugar, and warm whites actually whip up more fully than cold whites. Be sure to beat the egg white mixture until you get stiff peaks but the mixture remains glossy (over-whipping will result in a dry meringue). \u003c/p>\n\u003cp>And as with anything involving chocolate, choose a good-quality dark cocoa powder and your favorite bittersweet (or even semi-sweet) chocolate for the best results.\u003c/p>\n\u003cfigure id=\"attachment_104788\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-finish5.jpg\" alt=\"Gluten-Free Chocolate Meringues\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104788\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish5-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish5-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish5-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish5-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gluten-Free Chocolate Meringues \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Gluten-Free Chocolate Meringues\u003c/h3>\n\u003cp>\u003cem>Makes 2 dozen meringues\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 large egg whites\u003c/li>\n\u003cli>1 cup sugar\u003c/li>\n\u003cli>1/4 tsp cream of tartar\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>1/4 cup unsweetened cocoa powder\u003c/li>\n\u003cli>3 oz bittersweet chocolate, finely chopped\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_104754\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-chop.jpg\" alt=\"Finely chop the bittersweet chocolate.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-chop.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-chop-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-chop-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-chop-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-chop-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-chop-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-chop-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finely chop the bittersweet chocolate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Space 2 racks evenly in the middle of the oven and preheat to 350°F. Line 2 baking sheets with parchment paper.\u003c/li>\n\u003cli>In the bowl of a stand mixer, whisk together the egg whites, sugar, cream of tartar, and salt. Set over (but not touching) simmering water in a saucepan. Whisk gently but constantly until the sugar is dissolved. Remove from the heat.\u003c/li>\n\u003cfigure id=\"attachment_104767\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-whip-cool.jpg\" alt=\"In the bowl of a stand mixer, whisk together the egg whites, sugar, cream of tartar, and salt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104767\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-cool.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-cool-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-cool-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-cool-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-cool-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-cool-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-cool-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the bowl of a stand mixer, whisk together the egg whites, sugar, cream of tartar, and salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104776\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-whip-stove.jpg\" alt=\"Set over (but not touching) simmering water in a saucepan. Whisk gently but constantly until the sugar is dissolved.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104776\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-stove.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-stove-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-stove-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-stove-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-stove-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-stove-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-stove-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Set over (but not touching) simmering water in a saucepan. Whisk gently but constantly until the sugar is dissolved. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Fit the stand mixer with the whip attachment. Beat the eggs on high speed until stiff and glossy. Beat in the vanilla. Sift the cocoa over the meringue. Sprinkle with the chocolate, then fold together gently with a rubber spatula until combined.\u003c/li>\n\u003cfigure id=\"attachment_104769\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-whip1.jpg\" alt=\"Fit the stand mixer with the whip attachment. Beat the eggs on high speed.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104769\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fit the stand mixer with the whip attachment. Beat the eggs on high speed. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104755\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-eggwhite.jpg\" alt=\"The consistency should be stiff and glossy.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104755\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-eggwhite.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-eggwhite-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-eggwhite-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-eggwhite-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-eggwhite-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-eggwhite-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-eggwhite-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The consistency should be stiff and glossy. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104766\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-strain.jpg\" alt=\"Sift the cocoa over the meringue.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104766\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-strain.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-strain-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-strain-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-strain-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-strain-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-strain-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-strain-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sift the cocoa over the meringue. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104753\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-batter.jpg\" alt=\"Sprinkle with the chocolate, then fold together gently with a rubber spatula until combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104753\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-batter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-batter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-batter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-batter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-batter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-batter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-batter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle with the chocolate, then fold together gently with a rubber spatula until combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Drop tablespoonfuls of the meringue onto the prepared baking sheets, spacing them apart. Bake until the cookies are puffed and dry-looking on the outside, about 20 minutes, rotating the pans halfway through baking. Transfer the meringues with their parchment to wire racks and let cool completely.\u003c/li>\n\u003cfigure id=\"attachment_104765\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-raw2.jpg\" alt=\"Drop tablespoonfuls of the meringue onto the prepared baking sheets, spacing them apart.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104765\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-raw2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-raw2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-raw2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-raw2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-raw2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-raw2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-raw2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drop tablespoonfuls of the meringue onto the prepared baking sheets, spacing them apart. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104785\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-oven1.jpg\" alt=\"Bake until the cookies are puffed and dry-looking on the outside, about 20 minutes, rotating the pans halfway through baking.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104785\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-oven1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-oven1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-oven1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-oven1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-oven1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-oven1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-oven1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the cookies are puffed and dry-looking on the outside, about 20 minutes, rotating the pans halfway through baking. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104758\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-finish2.jpg\" alt=\"Gluten-Transfer the meringues with their parchment to wire racks and let cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104758\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the meringues with their parchment to wire racks and let cool completely. \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": "Clouds of chocolate-studded cocoa meringues are welcome on our cookie platter any time of year.",
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"description": "Clouds of chocolate-studded cocoa meringues are welcome on our cookie platter any time of year.",
"title": "Holiday Cookies: Gluten-Free Chocolate Meringues | KQED",
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"headline": "Holiday Cookies: Gluten-Free Chocolate Meringues",
"datePublished": "2015-12-13T09:34:14-08:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Looking for a gluten-free cookie option this holiday? Trying to find a way to use up some of those extra egg whites you have? Or do you just love a good meringue?\u003c/p>\n\u003cp>Light and airy, crispy-chewy, and with two kinds of chocolate—both cocoa and finely chopped bittersweet chocolate—no one will think these cookies are any less extraordinary than their floury friends. \u003c/p>\n\u003cp>These easy-to-make meringues come together in a snap. Warming the egg whites helps dissolve the sugar, and warm whites actually whip up more fully than cold whites. Be sure to beat the egg white mixture until you get stiff peaks but the mixture remains glossy (over-whipping will result in a dry meringue). \u003c/p>\n\u003cp>And as with anything involving chocolate, choose a good-quality dark cocoa powder and your favorite bittersweet (or even semi-sweet) chocolate for the best results.\u003c/p>\n\u003cfigure id=\"attachment_104788\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-finish5.jpg\" alt=\"Gluten-Free Chocolate Meringues\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104788\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish5-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish5-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish5-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish5-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gluten-Free Chocolate Meringues \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Gluten-Free Chocolate Meringues\u003c/h3>\n\u003cp>\u003cem>Makes 2 dozen meringues\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 large egg whites\u003c/li>\n\u003cli>1 cup sugar\u003c/li>\n\u003cli>1/4 tsp cream of tartar\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>1/4 cup unsweetened cocoa powder\u003c/li>\n\u003cli>3 oz bittersweet chocolate, finely chopped\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_104754\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-chop.jpg\" alt=\"Finely chop the bittersweet chocolate.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-chop.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-chop-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-chop-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-chop-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-chop-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-chop-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-chop-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finely chop the bittersweet chocolate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Space 2 racks evenly in the middle of the oven and preheat to 350°F. Line 2 baking sheets with parchment paper.\u003c/li>\n\u003cli>In the bowl of a stand mixer, whisk together the egg whites, sugar, cream of tartar, and salt. Set over (but not touching) simmering water in a saucepan. Whisk gently but constantly until the sugar is dissolved. Remove from the heat.\u003c/li>\n\u003cfigure id=\"attachment_104767\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-whip-cool.jpg\" alt=\"In the bowl of a stand mixer, whisk together the egg whites, sugar, cream of tartar, and salt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104767\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-cool.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-cool-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-cool-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-cool-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-cool-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-cool-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-cool-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the bowl of a stand mixer, whisk together the egg whites, sugar, cream of tartar, and salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104776\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-whip-stove.jpg\" alt=\"Set over (but not touching) simmering water in a saucepan. Whisk gently but constantly until the sugar is dissolved.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104776\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-stove.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-stove-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-stove-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-stove-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-stove-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-stove-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-stove-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Set over (but not touching) simmering water in a saucepan. Whisk gently but constantly until the sugar is dissolved. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Fit the stand mixer with the whip attachment. Beat the eggs on high speed until stiff and glossy. Beat in the vanilla. Sift the cocoa over the meringue. Sprinkle with the chocolate, then fold together gently with a rubber spatula until combined.\u003c/li>\n\u003cfigure id=\"attachment_104769\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-whip1.jpg\" alt=\"Fit the stand mixer with the whip attachment. Beat the eggs on high speed.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104769\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fit the stand mixer with the whip attachment. Beat the eggs on high speed. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104755\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-eggwhite.jpg\" alt=\"The consistency should be stiff and glossy.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104755\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-eggwhite.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-eggwhite-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-eggwhite-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-eggwhite-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-eggwhite-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-eggwhite-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-eggwhite-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The consistency should be stiff and glossy. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104766\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-strain.jpg\" alt=\"Sift the cocoa over the meringue.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104766\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-strain.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-strain-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-strain-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-strain-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-strain-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-strain-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-strain-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sift the cocoa over the meringue. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104753\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-batter.jpg\" alt=\"Sprinkle with the chocolate, then fold together gently with a rubber spatula until combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104753\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-batter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-batter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-batter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-batter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-batter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-batter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-batter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle with the chocolate, then fold together gently with a rubber spatula until combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Drop tablespoonfuls of the meringue onto the prepared baking sheets, spacing them apart. Bake until the cookies are puffed and dry-looking on the outside, about 20 minutes, rotating the pans halfway through baking. Transfer the meringues with their parchment to wire racks and let cool completely.\u003c/li>\n\u003cfigure id=\"attachment_104765\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-raw2.jpg\" alt=\"Drop tablespoonfuls of the meringue onto the prepared baking sheets, spacing them apart.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104765\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-raw2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-raw2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-raw2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-raw2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-raw2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-raw2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-raw2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drop tablespoonfuls of the meringue onto the prepared baking sheets, spacing them apart. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104785\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-oven1.jpg\" alt=\"Bake until the cookies are puffed and dry-looking on the outside, about 20 minutes, rotating the pans halfway through baking.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104785\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-oven1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-oven1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-oven1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-oven1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-oven1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-oven1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-oven1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the cookies are puffed and dry-looking on the outside, about 20 minutes, rotating the pans halfway through baking. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104758\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-finish2.jpg\" alt=\"Gluten-Transfer the meringues with their parchment to wire racks and let cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104758\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the meringues with their parchment to wire racks and let cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Holiday Cookies: Peanut Butter-Chocolate Chip Cookies",
"title": "Holiday Cookies: Peanut Butter-Chocolate Chip Cookies",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>I couldn’t decide between peanut butter cookies and chocolate chip cookies for my holiday cookie platter so I smashed ‘em together and came up with this indulgent cookie recipe that will keep everyone happy.\u003c/p>\n\u003cp>These are the cookies you make when you don’t have a ton of time, don’t want a lot of fuss, and don’t want to use any specialty ingredients...chances are, you have all of this in your pantry already. They also make a great addition to a holiday cookie platter or cookie exchange. \u003c/p>\n\u003cp>If you want even more chocolate, double the amount of chocolate chips. Or, to really get elaborate, melt 1/2 cup chocolate chips until smooth and then drizzle the melted chocolate over the cooled cookies. Let them stand until the chocolate sets before serving. \u003c/p>\n\u003cfigure id=\"attachment_104728\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peanutbutter-cooked.jpg\" alt=\"Peanut Butter-Chocolate Chip Cookies \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104728\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-cooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-cooked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-cooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-cooked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-cooked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-cooked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-cooked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peanut Butter-Chocolate Chip Cookies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Peanut Butter-Chocolate Chip Cookies\u003c/h3>\n\u003cp>\u003cem>Makes about 2 dozen cookies\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/4 cups all purpose flour\u003c/li>\n\u003cli>1 tsp baking powder\u003c/li>\n\u003cli>1/2 tsp baking soda\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>1/2 cup unsalted butter, at cool room temperature\u003c/li>\n\u003cli>1/2 cup granulated sugar\u003c/li>\n\u003cli>1/2 cup packed dark brown sugar\u003c/li>\n\u003cli>1 large egg\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>1/2 cup smooth or chunky peanut butter\u003c/li>\n\u003cli>1/2 cup semisweet chocolate chips\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a bowl, whisk together the flour, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugars. Add the egg and vanilla and beat until combined. Add the peanut butter and beat until combined. Add the flour mixture and beat on low speed until just combined. Add the chocolate chips and beat until combined.\u003c/li>\n\u003cfigure id=\"attachment_104726\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peanutbutter-add-pb.jpg\" alt=\" Add the peanut butter and beat until combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104726\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-pb.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-pb-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-pb-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-pb-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-pb-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-pb-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-pb-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the peanut butter and beat until combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104725\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peanutbutter-add-chips1.jpg\" alt=\"Add the chocolate chips and beat until combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104725\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-chips1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-chips1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-chips1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-chips1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-chips1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-chips1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-chips1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the chocolate chips and beat until combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Scrape down the sides of the bowl, cover, and refrigerate until chilled, about 1 hour.\u003c/li>\n\u003cli>Preheat the oven to 350F. Line 2 rimmed baking sheets with parchment paper. Roll tablespoonfuls of the dough into balls and space evenly on the baking sheets. Using a fork, press down on the balls in a cross-hatch pattern.\u003c/li>\n\u003cfigure id=\"attachment_104727\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peanutbutter-balls.jpg\" alt=\"Roll tablespoonfuls of the dough into balls and space evenly on the baking sheets.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104727\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-balls.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-balls-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-balls-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-balls-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-balls-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-balls-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-balls-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll tablespoonfuls of the dough into balls and space evenly on the baking sheets. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104732\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peanutbutter-fork-marks.jpg\" alt=\"Using a fork, press down on the balls in a cross-hatch pattern.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104732\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-fork-marks.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-fork-marks-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-fork-marks-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-fork-marks-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-fork-marks-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-fork-marks-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-fork-marks-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a fork, press down on the balls in a cross-hatch pattern. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake until golden but still chewy, about 10 minutes. Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.\u003c/li>\n\u003cfigure id=\"attachment_104733\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peanutbutter-oven.jpg\" alt=\"Bake until golden but still chewy, about 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104733\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-oven-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-oven-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-oven-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until golden but still chewy, about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_104744\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peanutbutter-wirerack-cool.jpg\" alt=\"Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104744\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-cool.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-cool-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-cool-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-cool-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-cool-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-cool-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-cool-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely along with \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/10/christmas-cookies-gluten-free-chocolate-dipped-almond-crescents/\" target=\"_blank\">other holiday cookies\u003c/a>. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Go nuts with these decadent peanut buttery, chocolate chip studded cookies.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I couldn’t decide between peanut butter cookies and chocolate chip cookies for my holiday cookie platter so I smashed ‘em together and came up with this indulgent cookie recipe that will keep everyone happy.\u003c/p>\n\u003cp>These are the cookies you make when you don’t have a ton of time, don’t want a lot of fuss, and don’t want to use any specialty ingredients...chances are, you have all of this in your pantry already. They also make a great addition to a holiday cookie platter or cookie exchange. \u003c/p>\n\u003cp>If you want even more chocolate, double the amount of chocolate chips. Or, to really get elaborate, melt 1/2 cup chocolate chips until smooth and then drizzle the melted chocolate over the cooled cookies. Let them stand until the chocolate sets before serving. \u003c/p>\n\u003cfigure id=\"attachment_104728\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peanutbutter-cooked.jpg\" alt=\"Peanut Butter-Chocolate Chip Cookies \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104728\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-cooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-cooked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-cooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-cooked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-cooked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-cooked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-cooked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peanut Butter-Chocolate Chip Cookies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Peanut Butter-Chocolate Chip Cookies\u003c/h3>\n\u003cp>\u003cem>Makes about 2 dozen cookies\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/4 cups all purpose flour\u003c/li>\n\u003cli>1 tsp baking powder\u003c/li>\n\u003cli>1/2 tsp baking soda\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>1/2 cup unsalted butter, at cool room temperature\u003c/li>\n\u003cli>1/2 cup granulated sugar\u003c/li>\n\u003cli>1/2 cup packed dark brown sugar\u003c/li>\n\u003cli>1 large egg\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>1/2 cup smooth or chunky peanut butter\u003c/li>\n\u003cli>1/2 cup semisweet chocolate chips\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a bowl, whisk together the flour, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugars. Add the egg and vanilla and beat until combined. Add the peanut butter and beat until combined. Add the flour mixture and beat on low speed until just combined. Add the chocolate chips and beat until combined.\u003c/li>\n\u003cfigure id=\"attachment_104726\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peanutbutter-add-pb.jpg\" alt=\" Add the peanut butter and beat until combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104726\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-pb.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-pb-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-pb-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-pb-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-pb-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-pb-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-pb-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the peanut butter and beat until combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104725\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peanutbutter-add-chips1.jpg\" alt=\"Add the chocolate chips and beat until combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104725\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-chips1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-chips1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-chips1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-chips1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-chips1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-chips1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-chips1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the chocolate chips and beat until combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Scrape down the sides of the bowl, cover, and refrigerate until chilled, about 1 hour.\u003c/li>\n\u003cli>Preheat the oven to 350F. Line 2 rimmed baking sheets with parchment paper. Roll tablespoonfuls of the dough into balls and space evenly on the baking sheets. Using a fork, press down on the balls in a cross-hatch pattern.\u003c/li>\n\u003cfigure id=\"attachment_104727\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peanutbutter-balls.jpg\" alt=\"Roll tablespoonfuls of the dough into balls and space evenly on the baking sheets.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104727\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-balls.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-balls-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-balls-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-balls-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-balls-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-balls-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-balls-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll tablespoonfuls of the dough into balls and space evenly on the baking sheets. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104732\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peanutbutter-fork-marks.jpg\" alt=\"Using a fork, press down on the balls in a cross-hatch pattern.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104732\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-fork-marks.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-fork-marks-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-fork-marks-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-fork-marks-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-fork-marks-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-fork-marks-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-fork-marks-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a fork, press down on the balls in a cross-hatch pattern. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake until golden but still chewy, about 10 minutes. Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.\u003c/li>\n\u003cfigure id=\"attachment_104733\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peanutbutter-oven.jpg\" alt=\"Bake until golden but still chewy, about 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104733\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-oven-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-oven-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-oven-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until golden but still chewy, about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_104744\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peanutbutter-wirerack-cool.jpg\" alt=\"Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104744\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-cool.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-cool-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-cool-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-cool-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-cool-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-cool-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-cool-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely along with \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/10/christmas-cookies-gluten-free-chocolate-dipped-almond-crescents/\" target=\"_blank\">other holiday cookies\u003c/a>. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Christmas Cookies: Gluten-Free Chocolate-Dipped Almond Crescents",
"title": "Christmas Cookies: Gluten-Free Chocolate-Dipped Almond Crescents",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>I don’t know about you but anytime I see these classic almond crescents I get very happy. Toasty and chewy, these nutty cookies are perfect for dipping in melted chocolate, and they also just happen to be gluten-free (for anyone looking for gluten-free options out there.)\u003c/p>\n\u003cp>I use almond paste (not marzipan) in these, which you can find in 7 oz tubes in most well-stocked supermarkets. Almond paste is better for baking, and has a little coarser texture and is a little less sweet than its sister almond product, marzipan. Marzipan is smoothly textured, sweeter, and is often used for molding into shapes for candies (like the marzipan mushrooms you can make for your Christmas bûche de Noël) or rolling thinly to cover cakes and the like. \u003c/p>\n\u003cp>Once the dough is mixed I like to roll each cookie portion in crushed sliced almonds for a extra crispy texture on the outside. Plus it’s another way to get even more almonds packed into these little bites of love.\u003c/p>\n\u003cp>You can serve them as is, or dip them in the melted chocolate, depending on how fancy you want to get. \u003c/p>\n\u003cfigure id=\"attachment_104504\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-dip-chocolate.jpg\" alt=\"Get fancy and dip the almond crescents in chocolate.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104504\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Get fancy and dip the almond crescents in chocolate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Chocolate-Dipped Almond Crescents3>\n\u003c/h3>\u003cp>\u003cem>Makes 12 cookies\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup sliced almonds\u003c/li>\n\u003cli>7 ounces almond paste \u003c/li>\n\u003cp>2 ounces almond flour\u003c/p>\n\u003cli>1/3 cup granulated sugar\u003c/li>\n\u003cli>1⁄4 teaspoon kosher salt \u003c/li>\n\u003cli>1 large egg white \u003c/li>\n\u003cli>1 cup bittersweet chocolate chips (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper. Place the sliced almond into a shallow bowl and lightly crush them with your hand.\u003c/li>\n\u003cli>In the bowl of a stand mixer fitted with the paddle attachment, beat together the almond paste, almond flour, sugar, and salt on medium speed until the mixture becomes grainy, about 3 minutes. Add the egg white and beat until the mixture smooths out, about 2 minutes.\u003c/li>\n\u003cfigure id=\"attachment_104510\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-eggwhites.jpg\" alt=\"Add the egg white and beat until the mixture smooths out, about 2 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104510\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-eggwhites.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-eggwhites-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-eggwhites-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-eggwhites-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-eggwhites-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-eggwhites-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the egg white and beat until the mixture smooths out, about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Divide the dough into 12 equal pieces (each about 1 oz). Roll each piece into a log that is about 4-inches long. Roll the logs into the crushed sliced almonds, then place on the prepared baking sheet, forming it into a U shape. Space the cookies apart on the baking sheet.\u003c/li>\n\u003cfigure id=\"attachment_104508\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-divide-dough.jpg\" alt=\"Divide the dough into 12 equal pieces (each about 1 oz).\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104508\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-divide-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-divide-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-divide-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-divide-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-divide-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-divide-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the dough into 12 equal pieces (each about 1 oz). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104514\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-roll.jpg\" alt=\"Roll the logs into the crushed sliced almonds.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104514\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-roll.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-roll-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-roll-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-roll-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-roll-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-roll-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll the logs into the crushed sliced almonds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104511\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-raw.jpg\" alt=\"Place logs on the prepared baking sheet, forming it into a U shape. Space the cookies apart on the baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104511\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-raw-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-raw-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-raw-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place logs on the prepared baking sheet, forming it into a U shape. Space the cookies apart on the baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake until golden brown, about 15 minutes. Let cool on the pan for about 5 minutes then transfer to a rack and let cool completely.\u003c/li>\n\u003cfigure id=\"attachment_104503\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-baked.jpg\" alt=\"Bake until golden brown, about 15 minutes. Let cool on the pan for about 5 minutes. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104503\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until golden brown, about 15 minutes. Let cool on the pan for about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104501\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-baked-wirerack.jpg\" alt=\"Transfer cookies to a rack and let cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104501\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-wirerack.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-wirerack-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-wirerack-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-wirerack-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-wirerack-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-wirerack-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer cookies to a rack and let cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Melt the bittersweet chocolate chips (in the microwave or the top of a double boiler) and stir until smooth. Dip the ends or the base of the cooled cookies into the chocolate, then let dry on parchment or waxed paper.\u003c/li>\n\u003cfigure id=\"attachment_104505\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-dip-chocolate1.jpg\" alt=\"Dip the ends or the base of the cooled cookies into the chocolate, then let dry on parchment, waxed paper or a wire rack.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104505\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dip the ends or the base of the cooled cookies into the chocolate, then let dry on parchment, waxed paper or a wire rack. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_104507\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-dip-chocolate3.jpg\" alt=\"Chocolate-Dipped Almond Crescents\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104507\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate-Dipped Almond Crescents \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Chewy almond crescents are loaded with toasty nutty flavor and then dipped in melted dark chocolate for a real holiday treat.",
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"description": "Chewy almond crescents are loaded with toasty nutty flavor and then dipped in melted dark chocolate for a real holiday treat.",
"title": "Christmas Cookies: Gluten-Free Chocolate-Dipped Almond Crescents | KQED",
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"headline": "Christmas Cookies: Gluten-Free Chocolate-Dipped Almond Crescents",
"datePublished": "2015-12-10T08:00:28-08:00",
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"source": "Christmas Recipes",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I don’t know about you but anytime I see these classic almond crescents I get very happy. Toasty and chewy, these nutty cookies are perfect for dipping in melted chocolate, and they also just happen to be gluten-free (for anyone looking for gluten-free options out there.)\u003c/p>\n\u003cp>I use almond paste (not marzipan) in these, which you can find in 7 oz tubes in most well-stocked supermarkets. Almond paste is better for baking, and has a little coarser texture and is a little less sweet than its sister almond product, marzipan. Marzipan is smoothly textured, sweeter, and is often used for molding into shapes for candies (like the marzipan mushrooms you can make for your Christmas bûche de Noël) or rolling thinly to cover cakes and the like. \u003c/p>\n\u003cp>Once the dough is mixed I like to roll each cookie portion in crushed sliced almonds for a extra crispy texture on the outside. Plus it’s another way to get even more almonds packed into these little bites of love.\u003c/p>\n\u003cp>You can serve them as is, or dip them in the melted chocolate, depending on how fancy you want to get. \u003c/p>\n\u003cfigure id=\"attachment_104504\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-dip-chocolate.jpg\" alt=\"Get fancy and dip the almond crescents in chocolate.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104504\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Get fancy and dip the almond crescents in chocolate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Chocolate-Dipped Almond Crescents3>\n\u003c/h3>\u003cp>\u003cem>Makes 12 cookies\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup sliced almonds\u003c/li>\n\u003cli>7 ounces almond paste \u003c/li>\n\u003cp>2 ounces almond flour\u003c/p>\n\u003cli>1/3 cup granulated sugar\u003c/li>\n\u003cli>1⁄4 teaspoon kosher salt \u003c/li>\n\u003cli>1 large egg white \u003c/li>\n\u003cli>1 cup bittersweet chocolate chips (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper. Place the sliced almond into a shallow bowl and lightly crush them with your hand.\u003c/li>\n\u003cli>In the bowl of a stand mixer fitted with the paddle attachment, beat together the almond paste, almond flour, sugar, and salt on medium speed until the mixture becomes grainy, about 3 minutes. Add the egg white and beat until the mixture smooths out, about 2 minutes.\u003c/li>\n\u003cfigure id=\"attachment_104510\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-eggwhites.jpg\" alt=\"Add the egg white and beat until the mixture smooths out, about 2 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104510\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-eggwhites.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-eggwhites-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-eggwhites-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-eggwhites-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-eggwhites-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-eggwhites-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the egg white and beat until the mixture smooths out, about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Divide the dough into 12 equal pieces (each about 1 oz). Roll each piece into a log that is about 4-inches long. Roll the logs into the crushed sliced almonds, then place on the prepared baking sheet, forming it into a U shape. Space the cookies apart on the baking sheet.\u003c/li>\n\u003cfigure id=\"attachment_104508\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-divide-dough.jpg\" alt=\"Divide the dough into 12 equal pieces (each about 1 oz).\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104508\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-divide-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-divide-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-divide-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-divide-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-divide-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-divide-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the dough into 12 equal pieces (each about 1 oz). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104514\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-roll.jpg\" alt=\"Roll the logs into the crushed sliced almonds.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104514\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-roll.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-roll-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-roll-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-roll-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-roll-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-roll-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll the logs into the crushed sliced almonds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104511\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-raw.jpg\" alt=\"Place logs on the prepared baking sheet, forming it into a U shape. Space the cookies apart on the baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104511\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-raw-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-raw-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-raw-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place logs on the prepared baking sheet, forming it into a U shape. Space the cookies apart on the baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake until golden brown, about 15 minutes. Let cool on the pan for about 5 minutes then transfer to a rack and let cool completely.\u003c/li>\n\u003cfigure id=\"attachment_104503\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-baked.jpg\" alt=\"Bake until golden brown, about 15 minutes. Let cool on the pan for about 5 minutes. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104503\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until golden brown, about 15 minutes. Let cool on the pan for about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104501\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-baked-wirerack.jpg\" alt=\"Transfer cookies to a rack and let cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104501\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-wirerack.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-wirerack-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-wirerack-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-wirerack-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-wirerack-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-wirerack-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer cookies to a rack and let cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Melt the bittersweet chocolate chips (in the microwave or the top of a double boiler) and stir until smooth. Dip the ends or the base of the cooled cookies into the chocolate, then let dry on parchment or waxed paper.\u003c/li>\n\u003cfigure id=\"attachment_104505\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-dip-chocolate1.jpg\" alt=\"Dip the ends or the base of the cooled cookies into the chocolate, then let dry on parchment, waxed paper or a wire rack.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104505\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dip the ends or the base of the cooled cookies into the chocolate, then let dry on parchment, waxed paper or a wire rack. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_104507\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-dip-chocolate3.jpg\" alt=\"Chocolate-Dipped Almond Crescents\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104507\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate-Dipped Almond Crescents \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Christmas Cookies: Lemony Lemon Iced Sugar Cookie Stars",
"title": "Christmas Cookies: Lemony Lemon Iced Sugar Cookie Stars",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>I’m kind of a lemonhead. I have a real weakness for it, plus I think it’s the perfect flavor, savory or sweet. So when I was considering my ideal cookie platter, I knew it had to include lemon iced cookies.\u003c/p>\n\u003cp>These simple sugar cookies include plenty of lemon zest, but it’s the lemon icing that really give them zing. You can easily turn these into vanilla sugar cookies by omitting the lemon zest and juice in the cookies and replacing it with 2 tsp of vanilla extract, and using milk instead of lemon juice in the icing (but I honestly don’t know why you would even consider that!).\u003c/p>\n\u003cp>Cut these into stars, or any other holiday shape you like: Christmas trees, snowflakes, Santas, stockings, just to name a few. Just make sure the dough is chilled before you start rolling and cutting or the shapes will be hard to transfer to the baking sheet.\u003c/p>\n\u003cp>I like to keep the icing white and sprinkle it with a little sparkle sugar before the icing dries, but you can also divide the icing and add a little food coloring to make a rainbow of colors. Set out your favorite sprinkles and make a party of it!\u003c/p>\n\u003cfigure id=\"attachment_104483\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-iced-sugar1.jpg\" alt=\"Sprinkle the lemon stars with a little sparkle sugar before the icing dries.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104483\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-iced-sugar1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-iced-sugar1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-iced-sugar1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-iced-sugar1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-iced-sugar1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-iced-sugar1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle the lemon stars with a little sparkle sugar before the icing dries. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Lemon Iced Sugar Cookie Stars\u003c/h3>\n\u003cp>\u003cem>Makes about 4 dozen cookies\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 1/4 cups flour\u003c/li>\n\u003cli>2/3 cup sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>14 tbsp butter, cut into chunks, at cool room temperature\u003c/li>\n\u003cli>3 tbsp cream cheese\u003c/li>\n\u003cli>2 tsp finely grated lemon zest\u003c/li>\n\u003cli>1 tbsp lemon juice\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Lemon Icing\u003c/em>\u003c/strong>\n\u003cli>2 tablespoons cream cheese, at room temperature\u003c/li>\n\u003cli>4–6 tablespoons lemon juice\u003c/li>\n\u003cli>3 cups powdered sugar, sifted\u003c/li>\n\u003cli>Sparkle sugar, for decorating\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In the bowl of a stand mixer fitted with the paddle attachment, stir together the flour, sugar, and salt. Add the butter one piece at a time while the mixer is on low, then continue to beat until the mixture looks crumbly, about 1 minute. Add the cream cheese, lemon zest, and lemon juice, and mix on low until the mixture looks wet and crumbly but holds together when pressed with your fingers.\u003c/li>\n\u003cfigure id=\"attachment_104466\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-lemon.jpg\" alt=\"Zest and juice the lemons juice, add to the mixing bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104466\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-lemon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-lemon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-lemon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-lemon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-lemon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-lemon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Zest and juice the lemons juice, add to the mixing bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104475\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-dough.jpg\" alt=\"Mix on low until the mixture looks wet and crumbly but holds together when pressed with your fingers.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104475\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mix on low until the mixture looks wet and crumbly but holds together when pressed with your fingers. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer the dough to a large zippered plastic bag and press it together into a disk. Refrigerate for 30 minutes.\u003c/li>\n\u003cfigure id=\"attachment_104468\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-press-dough.jpg\" alt=\"Transfer the dough to a large zippered plastic bag and press it together into a disk. Refrigerate for 30 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104468\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-press-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-press-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-press-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-press-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-press-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-press-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the dough to a large zippered plastic bag and press it together into a disk. Refrigerate for 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Preheat the oven to 375F. Position two racks evenly in the oven. Line two rimmed baking sheets with parchment paper.\u003c/li>\n\u003cli>Roll out the dough into a round about 1/8 inch thick. Using a 3 1/2-inch star-shaped cookie cutters (or the cutters of your choice), cut out as many shapes as possible, spacing them slightly apart. Repeat with the 2nd dough disk. Press the scraps together into a disk and chill for 20 minutes before re-rolling and cutting the remaining dough. Repeat until all the dough is used up.\u003c/li>\n\u003cfigure id=\"attachment_104469\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-rolling.jpg\" alt=\"Roll out the dough into a round about 1/8 inch thick.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104469\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-rolling.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-rolling-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-rolling-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-rolling-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-rolling-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-rolling-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll out the dough into a round about 1/8 inch thick. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104461\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-cutout3.jpg\" alt=\"Using a 3 1/2-inch star-shaped cookie cutters (or the cutters of your choice), cut out as many rounds as possible, spacing them slightly apart.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104461\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cutout3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cutout3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cutout3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cutout3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cutout3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cutout3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a 3 1/2-inch star-shaped cookie cutters (or the cutters of your choice), cut out as many rounds as possible, spacing them slightly apart. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake the cookies until lightly golden brown, rotating the baking sheets around about halfway through, about 10 minutes. Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.\u003c/li>\n\u003cfigure id=\"attachment_104457\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-cooked1.jpg\" alt=\"Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104457\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cooked1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cooked1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cooked1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cooked1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cooked1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cooked1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the icing, in a bowl, whisk together the cream cheese and 1 tbsp of the lemon juice until the mixture is smooth. Sift the powdered sugar into the bowl, add 1 tbsp lemon juice, and whisk until smooth and no lumps remain, adding the more juice as needed until the glaze is thin enough to spread easily. Spread the icing on the cookies, sprinkle with the sparkle sugar, and let sit until the icing sets.\u003c/li>\n\u003cfigure id=\"attachment_104442\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-icing1.jpg\" alt=\"Spread the icing on the cookies.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104442\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-icing1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-icing1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-icing1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-icing1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-icing1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-icing1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread the icing on the cookies. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104443\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-sugar.jpg\" alt=\"Sprinkle the star cookies with sparkle sugar for decoration and serve.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104443\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-sugar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-sugar-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-sugar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-sugar-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-sugar-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-sugar-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle with the sparkle sugar, and let sit until the icing sets. \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": "Lemon sugar cookies topped with a lemony icing are great any time of year, but cut into stars they become perfect for the holidays.",
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"description": "Lemon sugar cookies topped with a lemony icing are great any time of year, but cut into stars they become perfect for the holidays.",
"title": "Christmas Cookies: Lemony Lemon Iced Sugar Cookie Stars | KQED",
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"headline": "Christmas Cookies: Lemony Lemon Iced Sugar Cookie Stars",
"datePublished": "2015-12-09T08:00:30-08:00",
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"source": "Christmas Recipes",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’m kind of a lemonhead. I have a real weakness for it, plus I think it’s the perfect flavor, savory or sweet. So when I was considering my ideal cookie platter, I knew it had to include lemon iced cookies.\u003c/p>\n\u003cp>These simple sugar cookies include plenty of lemon zest, but it’s the lemon icing that really give them zing. You can easily turn these into vanilla sugar cookies by omitting the lemon zest and juice in the cookies and replacing it with 2 tsp of vanilla extract, and using milk instead of lemon juice in the icing (but I honestly don’t know why you would even consider that!).\u003c/p>\n\u003cp>Cut these into stars, or any other holiday shape you like: Christmas trees, snowflakes, Santas, stockings, just to name a few. Just make sure the dough is chilled before you start rolling and cutting or the shapes will be hard to transfer to the baking sheet.\u003c/p>\n\u003cp>I like to keep the icing white and sprinkle it with a little sparkle sugar before the icing dries, but you can also divide the icing and add a little food coloring to make a rainbow of colors. Set out your favorite sprinkles and make a party of it!\u003c/p>\n\u003cfigure id=\"attachment_104483\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-iced-sugar1.jpg\" alt=\"Sprinkle the lemon stars with a little sparkle sugar before the icing dries.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104483\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-iced-sugar1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-iced-sugar1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-iced-sugar1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-iced-sugar1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-iced-sugar1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-iced-sugar1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle the lemon stars with a little sparkle sugar before the icing dries. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Lemon Iced Sugar Cookie Stars\u003c/h3>\n\u003cp>\u003cem>Makes about 4 dozen cookies\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 1/4 cups flour\u003c/li>\n\u003cli>2/3 cup sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>14 tbsp butter, cut into chunks, at cool room temperature\u003c/li>\n\u003cli>3 tbsp cream cheese\u003c/li>\n\u003cli>2 tsp finely grated lemon zest\u003c/li>\n\u003cli>1 tbsp lemon juice\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Lemon Icing\u003c/em>\u003c/strong>\n\u003cli>2 tablespoons cream cheese, at room temperature\u003c/li>\n\u003cli>4–6 tablespoons lemon juice\u003c/li>\n\u003cli>3 cups powdered sugar, sifted\u003c/li>\n\u003cli>Sparkle sugar, for decorating\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In the bowl of a stand mixer fitted with the paddle attachment, stir together the flour, sugar, and salt. Add the butter one piece at a time while the mixer is on low, then continue to beat until the mixture looks crumbly, about 1 minute. Add the cream cheese, lemon zest, and lemon juice, and mix on low until the mixture looks wet and crumbly but holds together when pressed with your fingers.\u003c/li>\n\u003cfigure id=\"attachment_104466\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-lemon.jpg\" alt=\"Zest and juice the lemons juice, add to the mixing bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104466\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-lemon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-lemon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-lemon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-lemon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-lemon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-lemon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Zest and juice the lemons juice, add to the mixing bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104475\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-dough.jpg\" alt=\"Mix on low until the mixture looks wet and crumbly but holds together when pressed with your fingers.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104475\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mix on low until the mixture looks wet and crumbly but holds together when pressed with your fingers. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer the dough to a large zippered plastic bag and press it together into a disk. Refrigerate for 30 minutes.\u003c/li>\n\u003cfigure id=\"attachment_104468\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-press-dough.jpg\" alt=\"Transfer the dough to a large zippered plastic bag and press it together into a disk. Refrigerate for 30 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104468\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-press-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-press-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-press-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-press-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-press-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-press-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the dough to a large zippered plastic bag and press it together into a disk. Refrigerate for 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Preheat the oven to 375F. Position two racks evenly in the oven. Line two rimmed baking sheets with parchment paper.\u003c/li>\n\u003cli>Roll out the dough into a round about 1/8 inch thick. Using a 3 1/2-inch star-shaped cookie cutters (or the cutters of your choice), cut out as many shapes as possible, spacing them slightly apart. Repeat with the 2nd dough disk. Press the scraps together into a disk and chill for 20 minutes before re-rolling and cutting the remaining dough. Repeat until all the dough is used up.\u003c/li>\n\u003cfigure id=\"attachment_104469\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-rolling.jpg\" alt=\"Roll out the dough into a round about 1/8 inch thick.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104469\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-rolling.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-rolling-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-rolling-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-rolling-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-rolling-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-rolling-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll out the dough into a round about 1/8 inch thick. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104461\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-cutout3.jpg\" alt=\"Using a 3 1/2-inch star-shaped cookie cutters (or the cutters of your choice), cut out as many rounds as possible, spacing them slightly apart.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104461\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cutout3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cutout3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cutout3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cutout3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cutout3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cutout3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a 3 1/2-inch star-shaped cookie cutters (or the cutters of your choice), cut out as many rounds as possible, spacing them slightly apart. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake the cookies until lightly golden brown, rotating the baking sheets around about halfway through, about 10 minutes. Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.\u003c/li>\n\u003cfigure id=\"attachment_104457\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-cooked1.jpg\" alt=\"Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104457\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cooked1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cooked1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cooked1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cooked1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cooked1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cooked1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the icing, in a bowl, whisk together the cream cheese and 1 tbsp of the lemon juice until the mixture is smooth. Sift the powdered sugar into the bowl, add 1 tbsp lemon juice, and whisk until smooth and no lumps remain, adding the more juice as needed until the glaze is thin enough to spread easily. Spread the icing on the cookies, sprinkle with the sparkle sugar, and let sit until the icing sets.\u003c/li>\n\u003cfigure id=\"attachment_104442\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-icing1.jpg\" alt=\"Spread the icing on the cookies.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104442\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-icing1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-icing1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-icing1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-icing1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-icing1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-icing1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread the icing on the cookies. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104443\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-sugar.jpg\" alt=\"Sprinkle the star cookies with sparkle sugar for decoration and serve.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104443\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-sugar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-sugar-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-sugar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-sugar-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-sugar-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-sugar-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle with the sparkle sugar, and let sit until the icing sets. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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},
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"order": 8
},
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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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",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
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"source": "NPR"
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"how-i-built-this": {
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"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"hyphenacion": {
"id": "hyphenacion",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"order": 18
},
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
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