Who doesn't love a bit of decadence for the holidays? Appetizers, entrees, sides, desserts and cocktails— our special collection of 'tis the seasonal recipes will help you create a sumptuous Christmas feast for any of your holiday guests.
Cranberry & Rosemary White "Christmas" Sangria
Christmas Morning Pumpkin Bread
Hungarian Poppy Seed and Walnut Beigli (Veganized)
DIY Christmas: Homemade Candy Canes
Holiday Cookie Recipe: Peppermint Sandwich Cookies
Holiday Cocktails for a Crowd
Trouble-Free Christmas Breakfast Strata
Constructing A Gluten-Free Christmas Dinner
California Bûche de Noël
Gluten-Free Gingerbread Cookies
Roasted Brussels Sprouts Chips with Lemon and Parmigiano
Butternut Squash Soup with Gingerbread and Brown Butter
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"content": "\u003cp>I love a seasonal sangria. The way I see it, it's just another wine pairing. Right? Since it is Christmas time, I wanted this one to not only resemble the holiday flavors but also the colors. If you ask me, it is simply beautiful. But please tell me what you think of it in the comment section.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7964.jpg\">\u003cimg class=\"alignnone size-full wp-image-53242\" title=\"Rosemary Cranberry White Sangria\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7964.jpg\" alt=\"Rosemary Cranberry White Sangria\" width=\"500\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Cranberry & Rosemary White Sangria\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 apples, granny smith and a braeburn\u003c/li>\n\u003cli>1 heaping cup of fresh cranberries\u003c/li>\n\u003cli>1 large sprig of fresh rosemary, extra for garnish\u003c/li>\n\u003cli>1 bottle of Pinot Grigio\u003c/li>\n\u003cli>1/2 cup of white grape juice\u003c/li>\n\u003cli>1/4 cup of sugar, more for garnish\u003c/li>\n\u003cli>1 can of club soda\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1. Sangria is a fairly simple recipe. It's pretty much chop, pour, stir, get drunk, and wake up next to someone you don't know. The real work is in the wine selection and choosing which fruit to use. It is Christmas time so I was craving a cranberry sangria. In fact, I been craving cranberries all month. Did you see my \u003ca title=\"Boozy & Baked Cranberry Sauce\" href=\"http://cookingstoned.tv/recipe/boozy-baked-cranberry-sauce/\">Boozy Cranberries\u003c/a> or the \u003ca title=\"Roasted Cranberry & Brie Grilled Cheese\" href=\"http://ww2.kqed.org/bayareabites/2012/12/28/roasted-cranberry-brie-grilled-cheese/\">Cranberry Grilled Cheese\u003c/a> I made?\u003c/p>\n\u003cp>[contextly_sidebar id=\"duHPt43jfl77VsgTmVqrkYCFUJpDhmKG\"]2. You need to chop up the apples, I prefer them in small cubes so you can easily snack on them while enjoying your sangria, or as I like to call it...dinner. I mean, it has food in it so that counts, right?\u003c/p>\n\u003cp>3. I try to use good wine for my sangria. I am sure many winemakers would scoff at the suggestion but good wine makes good sangria. Crappy wine makes good sangria too, you just have to add a lot more to it. I prefer to let the wine shine through too. Oh, a little secret...the advantage to using good wine is that you can pour yourself a glass of it while assembling this recipe and it won't suck.\u003c/p>\n\u003cp>4. In a large pitcher, combine all of the ingredients.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7908.jpg\">\u003cimg class=\"alignnone size-full wp-image-53240\" title=\"Cranberry Fruit Sangria\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7908.jpg\" alt=\"Cranberry Fruit Sangria\" width=\"500\">\u003c/a>\u003c/p>\n\u003cp>5. Mix it well, so that the sugar fully dissolves.\u003c/p>\n\u003cp>6. Place the pitcher in the refrigerator to chill. During this time the sugar will fully dissolve and the rosemary will infuse your sangria. If you are wondering why I chose rosemary for this, well, it's because I like my sangria's sweet. But I really dislike the sweetness to linger. So by adding rosemary, it kind of cuts the sweetness down on the finish making it much more enjoyable.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7880.jpg\">\u003cimg class=\"alignnone size-full wp-image-53239\" title=\"Candied Rosemary\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7880.jpg\" alt=\"Candied Rosemary\" width=\"500\">\u003c/a>\u003c/p>\n\u003cp>7. While that chills, let's make the garnish for this drink. I am not really into fancy garnish, personally. And this is far from one. But it is a Christmas drink and I figured if the rosemary could look like it was covered in snow, how effing Martha Stewart is that? To do this, simple place about 1/2 cup of granulated sugar in a shallow bowl. Lightly wet the rosemary and then give it a good shake to remove any excess water. Then roll the sprigs in the sugar until they are coated as you please. Gorgeous, right?\u003c/p>\n\u003cp>8. Once the pitcher has chilled for about an hour, it should be ready to serve. How amazing does this look? I hope you tripled the recipe and please invite me over if you did!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7947.jpg\">\u003cimg class=\"alignnone size-full wp-image-53241\" title=\"Rosemary Cranberry White Sangria\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7947.jpg\" alt=\"Rosemary Cranberry White Sangria\" width=\"500\">\u003c/a>\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7989.jpg\">\u003cimg class=\"alignnone size-full wp-image-53243\" title=\"Rosemary Cranberry White Sangria\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7989.jpg\" alt=\"Rosemary Cranberry White Sangria\" width=\"500\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I love a seasonal sangria. The way I see it, it's just another wine pairing. Right? Since it is Christmas time, I wanted this one to not only resemble the holiday flavors but also the colors. If you ask me, it is simply beautiful. But please tell me what you think of it in the comment section.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7964.jpg\">\u003cimg class=\"alignnone size-full wp-image-53242\" title=\"Rosemary Cranberry White Sangria\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7964.jpg\" alt=\"Rosemary Cranberry White Sangria\" width=\"500\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Cranberry & Rosemary White Sangria\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 apples, granny smith and a braeburn\u003c/li>\n\u003cli>1 heaping cup of fresh cranberries\u003c/li>\n\u003cli>1 large sprig of fresh rosemary, extra for garnish\u003c/li>\n\u003cli>1 bottle of Pinot Grigio\u003c/li>\n\u003cli>1/2 cup of white grape juice\u003c/li>\n\u003cli>1/4 cup of sugar, more for garnish\u003c/li>\n\u003cli>1 can of club soda\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1. Sangria is a fairly simple recipe. It's pretty much chop, pour, stir, get drunk, and wake up next to someone you don't know. The real work is in the wine selection and choosing which fruit to use. It is Christmas time so I was craving a cranberry sangria. In fact, I been craving cranberries all month. Did you see my \u003ca title=\"Boozy & Baked Cranberry Sauce\" href=\"http://cookingstoned.tv/recipe/boozy-baked-cranberry-sauce/\">Boozy Cranberries\u003c/a> or the \u003ca title=\"Roasted Cranberry & Brie Grilled Cheese\" href=\"http://ww2.kqed.org/bayareabites/2012/12/28/roasted-cranberry-brie-grilled-cheese/\">Cranberry Grilled Cheese\u003c/a> I made?\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>2. You need to chop up the apples, I prefer them in small cubes so you can easily snack on them while enjoying your sangria, or as I like to call it...dinner. I mean, it has food in it so that counts, right?\u003c/p>\n\u003cp>3. I try to use good wine for my sangria. I am sure many winemakers would scoff at the suggestion but good wine makes good sangria. Crappy wine makes good sangria too, you just have to add a lot more to it. I prefer to let the wine shine through too. Oh, a little secret...the advantage to using good wine is that you can pour yourself a glass of it while assembling this recipe and it won't suck.\u003c/p>\n\u003cp>4. In a large pitcher, combine all of the ingredients.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7908.jpg\">\u003cimg class=\"alignnone size-full wp-image-53240\" title=\"Cranberry Fruit Sangria\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7908.jpg\" alt=\"Cranberry Fruit Sangria\" width=\"500\">\u003c/a>\u003c/p>\n\u003cp>5. Mix it well, so that the sugar fully dissolves.\u003c/p>\n\u003cp>6. Place the pitcher in the refrigerator to chill. During this time the sugar will fully dissolve and the rosemary will infuse your sangria. If you are wondering why I chose rosemary for this, well, it's because I like my sangria's sweet. But I really dislike the sweetness to linger. So by adding rosemary, it kind of cuts the sweetness down on the finish making it much more enjoyable.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7880.jpg\">\u003cimg class=\"alignnone size-full wp-image-53239\" title=\"Candied Rosemary\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7880.jpg\" alt=\"Candied Rosemary\" width=\"500\">\u003c/a>\u003c/p>\n\u003cp>7. While that chills, let's make the garnish for this drink. I am not really into fancy garnish, personally. And this is far from one. But it is a Christmas drink and I figured if the rosemary could look like it was covered in snow, how effing Martha Stewart is that? To do this, simple place about 1/2 cup of granulated sugar in a shallow bowl. Lightly wet the rosemary and then give it a good shake to remove any excess water. Then roll the sprigs in the sugar until they are coated as you please. Gorgeous, right?\u003c/p>\n\u003cp>8. Once the pitcher has chilled for about an hour, it should be ready to serve. How amazing does this look? I hope you tripled the recipe and please invite me over if you did!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7947.jpg\">\u003cimg class=\"alignnone size-full wp-image-53241\" title=\"Rosemary Cranberry White Sangria\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7947.jpg\" alt=\"Rosemary Cranberry White Sangria\" width=\"500\">\u003c/a>\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7989.jpg\">\u003cimg class=\"alignnone size-full wp-image-53243\" title=\"Rosemary Cranberry White Sangria\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7989.jpg\" alt=\"Rosemary Cranberry White Sangria\" width=\"500\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-bread560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-bread560.jpg\" alt=\"Christmas Morning Pumpkin Bread\" title=\"Christmas Morning Pumpkin Bread\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37028\">\u003c/a>\u003c/p>\n\u003cp>Pumpkin for Christmas: who knew? My Midwestern pals, that's who. Putting together two back-to-back holiday parties for my best friend, who cherishes her Minnesotan roots, I was surprised that she put pumpkin cake, made in a Bundt pan, of course, on the top of her list of must-have treats for the table. She was right: big smiles lit up the faces of the guests who hailed from Chicago and Minneapolis when they spied the cinnamon-brown Bundt. \"Pumpkin cake for Christmas! I was just thinking about that,\" said one. \"With whipped cream, of course,\" agreed another. \u003c/p>\n\u003cp>It makes sense, though: such a cake is dense and spicy, redolent of all the fragrant holiday spices that perfume everything from gingersnaps to mulled cider and hot wine this time of year. It's easy to throw together, since a couple cans of pumpkin are probably already in the cabinet, souvenirs of Thanksgiving's pie-minded supermarket stock-up. (A recent \u003ca href=\"http://well.blogs.nytimes.com/2011/12/13/whats-in-your-kitchen/\">report\u003c/a> found that 20% of Americans always have canned pumpkin on hand in their pantries. Having poked around in a lot of home kitchens, though, I would guess that most of that pumpkin was bought in 1993, forgotten, and never moved or dusted since.) If not, there's a plethora of gorgeous fresh winter squash out there, ready to be roasted and mashed. \u003c/p>\n\u003cp>(The nomenclature of pumpkin bread aside, I've found that butternut squash gives the most consistently full-flavored results, and cranking your freshly roasted squash through a food mill turns any stringy chunks into a velvety puree.) \u003c/p>\n\u003cp>The \u003ca href=\"http://www.epicurious.com/recipes/food/views/Pumpkin-Spice-Bundt-Cake-with-Buttermilk-Icing-233011\">pumpkin cake\u003c/a> I made for last week's holiday party was a basic buttery-cinnamony recipe originally published in \u003cem>Gourmet\u003c/em>. It was light and moist, thanks to the pumpkin and buttermilk. I added powdered ginger, fresh nutmeg, and a pinch of cloves to the mix; having just cinnamon and allspice is like the Brady Brunch without Cindy, Jan, or Alice. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Turns out I wasn't the only one thinking about pumpkin at this time of year. Talking to my old pal Jennifer Joseph, poet, founder and publisher of the excellent \u003ca href=\"http://www.manicdpress.com\">Manic D Press\u003c/a>, and Bernal baker par excellence, I got the inside scoop on the pumpkin cake she made last week, which was devoured, down to the crumbs in less than two days by her husband and daughter. Made with whole-wheat pastry flour, fresh cranberries, walnuts, chocolate chips, and pumpkin, it was, she said, \"secretly good for you,\" and we all know \u003ca href=\"http://www.exploratorium.edu/exploring/exploring_chocolate/choc_7.html\">chocolate is a health food\u003c/a>, right? \u003c/p>\n\u003cp>It also looks particularly bright and festive, which meant it wasn't too much of a jump to take it from afternoon cake to morning bread. I've cut back the sugar a little, subbing in apple juice (or cider) for the water in Jen's original recipe so as to add a little more natural sweetness and flavor. Served warm, this bread is lovely on its own, or spread with a little whipped cream cheese. \u003c/p>\n\u003cp>Happy holidays!\u003c/p>\n\u003cp>\u003cstrong>Secretly Good for You Pumpkin Breakfast Bread\u003c/strong>\u003cbr>\n\u003cem>Fresh cranberries add a nice tanginess to this sweet bread. Stock up on cranberries when you find them in late autumn; they freeze beautifully and don't need to be thawed before using. In a pinch, you can use dried cranberries, but since they're already sweetened, they won't add as much contrast to the finished loaf.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 1 loaf\u003cbr>\n\u003cstrong>Prep Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Cook Time: \u003c/strong>50-60 minues\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour, 10-20 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 1/2 cups whole wheat pastry flour\u003cbr>\n1 1/2 tsp pumpkin pie spice (see note, below)\u003cbr>\n1 tsp baking soda\u003cbr>\n1/2 tsp salt\u003cbr>\n2 eggs\u003cbr>\n1 cup pumpkin puree\u003cbr>\n1/2 cup sugar\u003cbr>\n1/4 cup canola oil, melted butter, or melted coconut oil\u003cbr>\n1/4 cup apple juice\u003cbr>\n2 tbsp molasses\u003cbr>\n1/2 cup chopped fresh cranberries\u003cbr>\n1/2 cup chopped walnuts\u003cbr>\n1/2 cup dark or white chocolate chips, optional\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 350 degrees F. Grease a loaf pan or metal or Pyrex ring mold. \u003c/p>\n\u003cp>2. In a large bowl, sift together flour, spices, baking soda, and salt. \u003c/p>\n\u003cp>3. In a medium bowl, beat eggs, sugar, pumpkin, oil, apple juice, and molasses together. \u003c/p>\n\u003cp>4. Stir pumpkin mixture into flour mixture, stopping when just mixed. Gently stir in cranberries, walnuts, and chocolate chips, if using. Spoon into prepared pan. \u003c/p>\n\u003cp>5. Bake 50-60 minutes for a loaf pan, ring mold 40-50 minutes, until a toothpick inserted in the center comes out clean. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Note: Pumpkin pie spice, sometimes called apple pie spice, is a blend of commonly used baking spices, usually including cinnamon, nutmeg, ginger, allspice, and/or cloves. For this recipe, you can substitute 3/4 tsp cinnamon, 1/4 tsp freshly ground nutmeg, 1/4 tsp ginger, and 1/4 tsp ground cloves or allspice.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-bread560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-bread560.jpg\" alt=\"Christmas Morning Pumpkin Bread\" title=\"Christmas Morning Pumpkin Bread\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37028\">\u003c/a>\u003c/p>\n\u003cp>Pumpkin for Christmas: who knew? My Midwestern pals, that's who. Putting together two back-to-back holiday parties for my best friend, who cherishes her Minnesotan roots, I was surprised that she put pumpkin cake, made in a Bundt pan, of course, on the top of her list of must-have treats for the table. She was right: big smiles lit up the faces of the guests who hailed from Chicago and Minneapolis when they spied the cinnamon-brown Bundt. \"Pumpkin cake for Christmas! I was just thinking about that,\" said one. \"With whipped cream, of course,\" agreed another. \u003c/p>\n\u003cp>It makes sense, though: such a cake is dense and spicy, redolent of all the fragrant holiday spices that perfume everything from gingersnaps to mulled cider and hot wine this time of year. It's easy to throw together, since a couple cans of pumpkin are probably already in the cabinet, souvenirs of Thanksgiving's pie-minded supermarket stock-up. (A recent \u003ca href=\"http://well.blogs.nytimes.com/2011/12/13/whats-in-your-kitchen/\">report\u003c/a> found that 20% of Americans always have canned pumpkin on hand in their pantries. Having poked around in a lot of home kitchens, though, I would guess that most of that pumpkin was bought in 1993, forgotten, and never moved or dusted since.) If not, there's a plethora of gorgeous fresh winter squash out there, ready to be roasted and mashed. \u003c/p>\n\u003cp>(The nomenclature of pumpkin bread aside, I've found that butternut squash gives the most consistently full-flavored results, and cranking your freshly roasted squash through a food mill turns any stringy chunks into a velvety puree.) \u003c/p>\n\u003cp>The \u003ca href=\"http://www.epicurious.com/recipes/food/views/Pumpkin-Spice-Bundt-Cake-with-Buttermilk-Icing-233011\">pumpkin cake\u003c/a> I made for last week's holiday party was a basic buttery-cinnamony recipe originally published in \u003cem>Gourmet\u003c/em>. It was light and moist, thanks to the pumpkin and buttermilk. I added powdered ginger, fresh nutmeg, and a pinch of cloves to the mix; having just cinnamon and allspice is like the Brady Brunch without Cindy, Jan, or Alice. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Turns out I wasn't the only one thinking about pumpkin at this time of year. Talking to my old pal Jennifer Joseph, poet, founder and publisher of the excellent \u003ca href=\"http://www.manicdpress.com\">Manic D Press\u003c/a>, and Bernal baker par excellence, I got the inside scoop on the pumpkin cake she made last week, which was devoured, down to the crumbs in less than two days by her husband and daughter. Made with whole-wheat pastry flour, fresh cranberries, walnuts, chocolate chips, and pumpkin, it was, she said, \"secretly good for you,\" and we all know \u003ca href=\"http://www.exploratorium.edu/exploring/exploring_chocolate/choc_7.html\">chocolate is a health food\u003c/a>, right? \u003c/p>\n\u003cp>It also looks particularly bright and festive, which meant it wasn't too much of a jump to take it from afternoon cake to morning bread. I've cut back the sugar a little, subbing in apple juice (or cider) for the water in Jen's original recipe so as to add a little more natural sweetness and flavor. Served warm, this bread is lovely on its own, or spread with a little whipped cream cheese. \u003c/p>\n\u003cp>Happy holidays!\u003c/p>\n\u003cp>\u003cstrong>Secretly Good for You Pumpkin Breakfast Bread\u003c/strong>\u003cbr>\n\u003cem>Fresh cranberries add a nice tanginess to this sweet bread. Stock up on cranberries when you find them in late autumn; they freeze beautifully and don't need to be thawed before using. In a pinch, you can use dried cranberries, but since they're already sweetened, they won't add as much contrast to the finished loaf.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 1 loaf\u003cbr>\n\u003cstrong>Prep Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Cook Time: \u003c/strong>50-60 minues\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour, 10-20 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 1/2 cups whole wheat pastry flour\u003cbr>\n1 1/2 tsp pumpkin pie spice (see note, below)\u003cbr>\n1 tsp baking soda\u003cbr>\n1/2 tsp salt\u003cbr>\n2 eggs\u003cbr>\n1 cup pumpkin puree\u003cbr>\n1/2 cup sugar\u003cbr>\n1/4 cup canola oil, melted butter, or melted coconut oil\u003cbr>\n1/4 cup apple juice\u003cbr>\n2 tbsp molasses\u003cbr>\n1/2 cup chopped fresh cranberries\u003cbr>\n1/2 cup chopped walnuts\u003cbr>\n1/2 cup dark or white chocolate chips, optional\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 350 degrees F. Grease a loaf pan or metal or Pyrex ring mold. \u003c/p>\n\u003cp>2. In a large bowl, sift together flour, spices, baking soda, and salt. \u003c/p>\n\u003cp>3. In a medium bowl, beat eggs, sugar, pumpkin, oil, apple juice, and molasses together. \u003c/p>\n\u003cp>4. Stir pumpkin mixture into flour mixture, stopping when just mixed. Gently stir in cranberries, walnuts, and chocolate chips, if using. Spoon into prepared pan. \u003c/p>\n\u003cp>5. Bake 50-60 minutes for a loaf pan, ring mold 40-50 minutes, until a toothpick inserted in the center comes out clean. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Note: Pumpkin pie spice, sometimes called apple pie spice, is a blend of commonly used baking spices, usually including cinnamon, nutmeg, ginger, allspice, and/or cloves. For this recipe, you can substitute 3/4 tsp cinnamon, 1/4 tsp freshly ground nutmeg, 1/4 tsp ginger, and 1/4 tsp ground cloves or allspice.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Hungarian Poppy Seed and Walnut Beigli (Veganized)",
"title": "Hungarian Poppy Seed and Walnut Beigli (Veganized)",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/beigli-slices1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/beigli-slices1.jpg\" alt=\"beigli slices\" title=\"beigli slices\" width=\"334\" height=\"500\" class=\"alignnone size-full wp-image-36817\">\u003c/a>\u003c/p>\n\u003cp>At Christmastime in Hungary, there are two sweets that are traditionally found in every household. \u003ca href=\"http://visitbudapest.travel/articles/szaloncukor-the-hungarian-christmas-candy/\">Szaloncukor\u003c/a> is one: a chocolate candy most often filled with fondant, marzipan, or jelly (my favorite!) wrapped in white fringy tissue and bright shiny foil, strung with thread, and hung on the tree. The other is beigli, a rolled pastry, filled with either poppy seed or walnut filling (usually both varieties are made at once). My mom used to make beigli every Christmas when my brother and I were kids. She'd pull out a tattered cookbook that she bought with my dad when they were still dating from which she got all her recipes. According to her, it is the perfect recipe (my brother and I, and our bellies, agree!). So, she helped me with this veganized version, referencing her old cookbook and helping me think of the best vegan substitutes to incorporate. I created my own recipe melding her notes, and a few recipes I found online that incorporate the most traditional ingredients (from Chanita Harel's \u003ca href=\"http://momsrecipesandmore.blogspot.com/2007/07/please-dont-eat-all-nut-filling.html\">\u003cem>Mom's Recipes and More: Israeli Food Blog\u003c/em>\u003c/a> and from a recipe from a traditional cookbook called the \u003cem>Innes Mester\u003c/em>, posted on the \u003ca href=\"http://community.kingarthurflour.com/node/5927\">King Arthur Flour community forum\u003c/a> by \"janiebakes.\") \u003c/p>\n\u003cp>\u003cstrong>Recipe: Beigli\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>For the dough\u003c/em>\u003cbr>\n500 gr flour\u003cbr>\n200 gr vegan butter, softened (I used \u003ca href=\"http://www.earthbalancenatural.com/\">Earth Balance\u003c/a>)\u003cbr>\n3 portions of prepared \u003ca href=\"http://www.ener-g.com/gluten-free/egg-substitute.html\">Ener-G Egg Replacer\u003c/a> equal to 3 eggs\u003cbr>\n1 packet dry active yeast\u003cbr>\n1/3 cup lukewarm vegan milk (I used almond)\u003cbr>\n1 Tablespoon sugar\u003cbr>\n2/3 cup vegan sour cream\u003cbr>\npinch of salt\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/ground-walnuts.jpg\" alt=\"ground walnuts\" title=\"ground walnuts\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-36737\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>Walnut Filling\u003c/em>\u003cbr>\n1 cup sugar\u003cbr>\n1 1/2 cups vegan milk (I used almond)\u003cbr>\n2 1/2 cups ground walnuts (I use a rotary cheese grater, which is what's used in Hungary. It grinds the walnuts leaving them light and fluffy, not gritty like a food processor.)\u003cbr>\n1 3/4 cups of dry bread crumbs\u003cbr>\nZest of 1 lemon\u003cbr>\nJuice of 1 lemon\u003cbr>\n1/2 teaspoon vanilla extract\u003cbr>\n1 teaspoon rum\u003cbr>\n1/2 cup of rum-soaked raisins (optional)\u003cbr>\n1 tsp cinnamon (optional)\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/poppy-seed-mixture.jpg\" alt=\"poppy seed mixture\" title=\"poppy seed mixture\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-36751\">\u003c/p>\n\u003cp>\u003cem>Poppy Seed Filling\u003c/em>\u003cbr>\n1 cup sugar\u003cbr>\n1 1/2 cups vegan milk (I used almond)\u003cbr>\n2 1/2 cups ground poppy seeds (You can use a coffee grinder to grind them.)\u003cbr>\n1 3/4 cups bread crumbs\u003cbr>\nZest of 1 lemon\u003cbr>\nJuice of 1 lemon\u003cbr>\n1/2 teaspoon vanilla extract\u003cbr>\n1/2 cup of rum-soaked raisins (optional)\u003cbr>\n1 tsp cinnamon (optional)\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/dough.jpg\" alt=\"dough\" title=\"dough\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-36754\">\u003c/p>\n\u003cp>\u003cstrong>Dough:\u003c/strong>\u003cbr>\n1. Dissolve yeast in a mixture of the 1/3 cup lukewarm milk and 1 tablespoon sugar and wait a few minutes until frothy.\u003cbr>\n2. Combine flour and butter until crumbly. I used my KitchenAid mixer’s flat beater and it worked great.\u003cbr>\n3. Add the yeast mixture wait a few minutes. Add the egg replacer, sour cream, and salt and combine to a soft dough (add 70-100 gr more flour if needed).\u003cbr>\n4. Divide the dough into 4 and place in the refrigerator for 30-60 minutes to rest.\u003c/p>\n\u003cp>\u003cstrong>Walnut Filling: \u003c/strong>\u003cbr>\n1. Combine, in a large bowl, the ground walnut, bread crumbs, lemon zest, lemon juice, vanilla, rum, and raisins and cinnamon if adding.\u003cbr>\n2. Add the sugar to the milk, bring to the boil, then add to the other ingredients. Mix very well. \u003c/p>\n\u003cp>\u003cstrong>Poppy Seed Filling:\u003c/strong>\u003cbr>\n1. Combine, in a large bowl, the ground poppy seeds, bread crumbs, lemon zest, lemon juice, vanilla, and raisins and cinnamon if adding.\u003cbr>\n2. Add the sugar to the milk, bring to the boil, then add to the other ingredients. Mix very well. \u003c/p>\n\u003cp>Cool both fillings. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/walnut-beigli-unrolled.jpg\" alt=\"walnut beigli unrolled\" title=\"walnut beigli unrolled\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-36755\">\u003c/p>\n\u003cp>\u003cstrong>Assembling:\u003c/strong>\u003cbr>\n1. Preheat oven to 350F.\u003cbr>\n2. Roll out the dough (each part) to a rectangular shape that's not too thin (1/8”-1/4” thick). Spread the cooled filling over it, leaving about an inch all around the edges. Fold the edges over the filling. This will create a nice finished edge after rolling. Another way to do it is to \u003ca href=\"http://desszert.eu/en/Bejgli-Hungarian_Walnut_Roll\">roll the filling out\u003c/a> between sheets of plastic wrap first. It's important to get a fairly even ratio of dough to filling. [I went a little overboard on my fillings as you can see -- but the filling \u003cem>is\u003c/em> the best part!] \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/beigli-rolled.jpg\" alt=\"beigli rolled\" title=\"beigli rolled\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-36756\">\u003c/p>\n\u003cp>3. Roll up the dough along the longer side, creating a log. Prick with a fork along the top. Traditionally, at this point, an egg wash is brushed on top. I left mine au naturale, but feel free to add a \u003ca href=\"http://en.wikipedia.org/wiki/Egg_wash\">vegan egg wash\u003c/a>.\u003cbr>\n4. Place on a cookie sheet or large baking dish. Let the rolls rest a couple of minutes, then place in the preheated oven and bake until golden brown for 35-40 minutes.\u003cbr>\n5. Let cool completely and only slice once you are ready to serve.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/beigli-slices.jpg\" alt=\"beigli slices\" title=\"beigli slices\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-36757\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://visitbudapest.travel/articles/budapest-for-christmas/\">\u003cstrong>Boldog Karácsonyt! \u003c/strong>\u003c/a>\u003c/p>\n\n",
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"excerpt": "At Christmastime in Hungary, THE holiday dessert that's made in every household is Beigli, a rolled pastry, filled with either poppy seed or walnut filling. Here is a vegan version that's tastes just as delicious as it's non-vegan counterpart!",
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"description": "At Christmastime in Hungary, THE holiday dessert that's made in every household is Beigli, a rolled pastry, filled with either poppy seed or walnut filling. Here is a vegan version that's tastes just as delicious as it's non-vegan counterpart!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/beigli-slices1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/beigli-slices1.jpg\" alt=\"beigli slices\" title=\"beigli slices\" width=\"334\" height=\"500\" class=\"alignnone size-full wp-image-36817\">\u003c/a>\u003c/p>\n\u003cp>At Christmastime in Hungary, there are two sweets that are traditionally found in every household. \u003ca href=\"http://visitbudapest.travel/articles/szaloncukor-the-hungarian-christmas-candy/\">Szaloncukor\u003c/a> is one: a chocolate candy most often filled with fondant, marzipan, or jelly (my favorite!) wrapped in white fringy tissue and bright shiny foil, strung with thread, and hung on the tree. The other is beigli, a rolled pastry, filled with either poppy seed or walnut filling (usually both varieties are made at once). My mom used to make beigli every Christmas when my brother and I were kids. She'd pull out a tattered cookbook that she bought with my dad when they were still dating from which she got all her recipes. According to her, it is the perfect recipe (my brother and I, and our bellies, agree!). So, she helped me with this veganized version, referencing her old cookbook and helping me think of the best vegan substitutes to incorporate. I created my own recipe melding her notes, and a few recipes I found online that incorporate the most traditional ingredients (from Chanita Harel's \u003ca href=\"http://momsrecipesandmore.blogspot.com/2007/07/please-dont-eat-all-nut-filling.html\">\u003cem>Mom's Recipes and More: Israeli Food Blog\u003c/em>\u003c/a> and from a recipe from a traditional cookbook called the \u003cem>Innes Mester\u003c/em>, posted on the \u003ca href=\"http://community.kingarthurflour.com/node/5927\">King Arthur Flour community forum\u003c/a> by \"janiebakes.\") \u003c/p>\n\u003cp>\u003cstrong>Recipe: Beigli\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>For the dough\u003c/em>\u003cbr>\n500 gr flour\u003cbr>\n200 gr vegan butter, softened (I used \u003ca href=\"http://www.earthbalancenatural.com/\">Earth Balance\u003c/a>)\u003cbr>\n3 portions of prepared \u003ca href=\"http://www.ener-g.com/gluten-free/egg-substitute.html\">Ener-G Egg Replacer\u003c/a> equal to 3 eggs\u003cbr>\n1 packet dry active yeast\u003cbr>\n1/3 cup lukewarm vegan milk (I used almond)\u003cbr>\n1 Tablespoon sugar\u003cbr>\n2/3 cup vegan sour cream\u003cbr>\npinch of salt\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/ground-walnuts.jpg\" alt=\"ground walnuts\" title=\"ground walnuts\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-36737\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Walnut Filling\u003c/em>\u003cbr>\n1 cup sugar\u003cbr>\n1 1/2 cups vegan milk (I used almond)\u003cbr>\n2 1/2 cups ground walnuts (I use a rotary cheese grater, which is what's used in Hungary. It grinds the walnuts leaving them light and fluffy, not gritty like a food processor.)\u003cbr>\n1 3/4 cups of dry bread crumbs\u003cbr>\nZest of 1 lemon\u003cbr>\nJuice of 1 lemon\u003cbr>\n1/2 teaspoon vanilla extract\u003cbr>\n1 teaspoon rum\u003cbr>\n1/2 cup of rum-soaked raisins (optional)\u003cbr>\n1 tsp cinnamon (optional)\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/poppy-seed-mixture.jpg\" alt=\"poppy seed mixture\" title=\"poppy seed mixture\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-36751\">\u003c/p>\n\u003cp>\u003cem>Poppy Seed Filling\u003c/em>\u003cbr>\n1 cup sugar\u003cbr>\n1 1/2 cups vegan milk (I used almond)\u003cbr>\n2 1/2 cups ground poppy seeds (You can use a coffee grinder to grind them.)\u003cbr>\n1 3/4 cups bread crumbs\u003cbr>\nZest of 1 lemon\u003cbr>\nJuice of 1 lemon\u003cbr>\n1/2 teaspoon vanilla extract\u003cbr>\n1/2 cup of rum-soaked raisins (optional)\u003cbr>\n1 tsp cinnamon (optional)\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/dough.jpg\" alt=\"dough\" title=\"dough\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-36754\">\u003c/p>\n\u003cp>\u003cstrong>Dough:\u003c/strong>\u003cbr>\n1. Dissolve yeast in a mixture of the 1/3 cup lukewarm milk and 1 tablespoon sugar and wait a few minutes until frothy.\u003cbr>\n2. Combine flour and butter until crumbly. I used my KitchenAid mixer’s flat beater and it worked great.\u003cbr>\n3. Add the yeast mixture wait a few minutes. Add the egg replacer, sour cream, and salt and combine to a soft dough (add 70-100 gr more flour if needed).\u003cbr>\n4. Divide the dough into 4 and place in the refrigerator for 30-60 minutes to rest.\u003c/p>\n\u003cp>\u003cstrong>Walnut Filling: \u003c/strong>\u003cbr>\n1. Combine, in a large bowl, the ground walnut, bread crumbs, lemon zest, lemon juice, vanilla, rum, and raisins and cinnamon if adding.\u003cbr>\n2. Add the sugar to the milk, bring to the boil, then add to the other ingredients. Mix very well. \u003c/p>\n\u003cp>\u003cstrong>Poppy Seed Filling:\u003c/strong>\u003cbr>\n1. Combine, in a large bowl, the ground poppy seeds, bread crumbs, lemon zest, lemon juice, vanilla, and raisins and cinnamon if adding.\u003cbr>\n2. Add the sugar to the milk, bring to the boil, then add to the other ingredients. Mix very well. \u003c/p>\n\u003cp>Cool both fillings. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/walnut-beigli-unrolled.jpg\" alt=\"walnut beigli unrolled\" title=\"walnut beigli unrolled\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-36755\">\u003c/p>\n\u003cp>\u003cstrong>Assembling:\u003c/strong>\u003cbr>\n1. Preheat oven to 350F.\u003cbr>\n2. Roll out the dough (each part) to a rectangular shape that's not too thin (1/8”-1/4” thick). Spread the cooled filling over it, leaving about an inch all around the edges. Fold the edges over the filling. This will create a nice finished edge after rolling. Another way to do it is to \u003ca href=\"http://desszert.eu/en/Bejgli-Hungarian_Walnut_Roll\">roll the filling out\u003c/a> between sheets of plastic wrap first. It's important to get a fairly even ratio of dough to filling. [I went a little overboard on my fillings as you can see -- but the filling \u003cem>is\u003c/em> the best part!] \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/beigli-rolled.jpg\" alt=\"beigli rolled\" title=\"beigli rolled\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-36756\">\u003c/p>\n\u003cp>3. Roll up the dough along the longer side, creating a log. Prick with a fork along the top. Traditionally, at this point, an egg wash is brushed on top. I left mine au naturale, but feel free to add a \u003ca href=\"http://en.wikipedia.org/wiki/Egg_wash\">vegan egg wash\u003c/a>.\u003cbr>\n4. Place on a cookie sheet or large baking dish. Let the rolls rest a couple of minutes, then place in the preheated oven and bake until golden brown for 35-40 minutes.\u003cbr>\n5. Let cool completely and only slice once you are ready to serve.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/beigli-slices.jpg\" alt=\"beigli slices\" title=\"beigli slices\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-36757\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://visitbudapest.travel/articles/budapest-for-christmas/\">\u003cstrong>Boldog Karácsonyt! \u003c/strong>\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "DIY Christmas: Homemade Candy Canes",
"title": "DIY Christmas: Homemade Candy Canes",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/candycanes-cup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/candycanes-cup.jpg\" alt=\"Candy Canes in glass\" title=\"Candy Canes in glass\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-36845\">\u003c/a>\u003c/p>\n\u003cp>We’re used to buying cardboard boxloads of factory drone candy canes that are uniform, neatly wrapped, shapely, laden with high fructose corn syrup, and positively soulless. But me -- I’m the gal who likes my candy lumpy. If there were an Island of Misfit Toys for food, these “special” little guys would surely be inhabitants (along with Dingle Berries Candy and \u003ca title=\"Hot Pockets\" href=\"http://www.hotpockets.com/\">Hot Pockets\u003c/a>, most likely).\u003c/p>\n\u003cp>Making candy canes is a lot of fun, and the sweat equity can’t be beat. The flavor is clean and super minty (with a little creaminess to it, thanks to the vanilla extract), and the yield is ample enough to allow me to hand them out generously. And despite the number of words in the recipe below, the whole thing took under an hour. There is a knack to it, however, as pulling hard candy can be a tricky mistress. A couple of things to keep in mind, particularly if you’ve never made candy before:\u003c/p>\n\u003cul>\n \t\n\u003cli> A candy thermometer is a very, very, very good idea. No reason not to have one, as they are about $15 and they can be used for frying as well. You can buy a cheaper one made of glass, but they’re pretty breakable. I recommend one \u003ca title=\"Sturdy Candy Thermometer\" href=\"http://www.amazon.com/Wilton-1904-1200-Candy-Thermometer/dp/B001689LAK/ref=sr_1_2?ie=UTF8&qid=1324503230&sr=8-2\">like this made of metal\u003c/a>, with a sturdy clip, and a protector on the bottom to keep the thermometer off the bottom of the pot.\u003c/li>\n\u003cp> \t\u003c/p>\n\u003cli>\u003ca title=\"Oven gloves\" href=\"http://www.amazon.com/gp/product/B003BR1U80/ref=s9_simh_se_p60_d0_g60_i1?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=auto-no-results-center-1&pf_rd_r=18E5A4A844FD4C4CAE6D&pf_rd_t=301&pf_rd_p=1263465782&pf_rd_i=U19DK88JHICI0G%252C1\">Heat-retardant gloves\u003c/a>. These are great to use as oven mitts as well. But if you’re just dabbling and you don’t wish to invest, you can get by with snug mittens covered by disposable gloves (I always have a couple on-hand for kitchen use and home hair dying stolen from my gynecologist’s office), but you will indeed have to endure a little heat.\u003c/li>\n\u003cp> \t\u003c/p>\n\u003cli>Be generous with the oil. A light sheen on the pans and on the bench scraper ain’t gonna cut it. Don’t be shy. Speaking of which...\u003c/li>\n\u003cp> \t\u003c/p>\n\u003cli>\u003ca title=\"Bench Scraper\" href=\"http://www.amazon.com/OXO-Multi-Purpose-Pastry-Scraper-Chopper/dp/B00004OCNJ/ref=sr_1_1?ie=UTF8&qid=1324503413&sr=8-1\">A bench scraper\u003c/a>. This is a small wonder in the kitchen, and an inexpensive and easy-to-store must for baking, candy making, pasta making, etc. Two is better, but you can certainly get by with one.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>One other thing:\u003c/strong> despite the candy appeal, I’m sorry to say that this is not a good project for kids. Scalding fluid and fairly quick work don’t mix well with young’uns.\u003c/p>\n\u003cp>This recipe took a lot of inspiration from\u003ca title=\"Candy Canes on About.com\" href=\"http://candy.about.com/od/hardcandyrecipes/r/candy_canes.htm\"> this recipe\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Let’s candy cane away!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/candycanes-hanging.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/candycanes-hanging.jpg\" alt=\"Candy Canes hanging on ribbon\" title=\"Candy Canes hanging on ribbon\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-36846\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Homemade Candy Cane Recipe\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Time:\u003c/strong> About one hour\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> About 16 3-inch candy canes\u003c/p>\n\u003cp>\u003cstrong>Ingredients you will need:\u003c/strong>\u003c/p>\n\u003cp>3 cups sugar\u003cbr>\n1 cup corn syrup (Don’t be scared. It’s not HFCS. \u003ca title=\"Corn Syrup vs. High Fructose Corn Syrup\" href=\"http://en.wikipedia.org/wiki/Corn_syrup\">Totally different thing\u003c/a>.)\u003cbr>\n1/3 cup water\u003cbr>\n1/2 tsp. cream of tartar\u003cbr>\n1/8 tsp. kosher salt\u003cbr>\nVegetable oil for pans, tools, and gloves\u003cbr>\n2 tsp. peppermint oil (ideally not extract, but ok to use if that’s all you have)\u003cbr>\n1 tsp. vanilla extract\u003cbr>\nRed food coloring -- about 1/3 of one of those tiny bottles (however, next time I make these I will first make my own food coloring. If you get to it before me, let me know how it works!)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 200 degrees. Oil two large baking sheets, a bench scraper, and kitchen shears or a sharp knife. Lay a piece of parchment paper or a \u003ca href=\"http://www.amazon.com/Silpat-Non-Stick-Silicone-11-75-Inch-8-25-Inch/dp/B0001RT42C\">Silpat\u003c/a> on the counter where the canes can dry. Move one of the baking sheets to the warm oven.\u003c/li>\n\u003cli>Meanwhile, in a straight-sided deep saucepan off heat, combine the sugar, corn syrup, water, cream of tartar, and salt and stir them together well. Clip a candy thermometer to the side of the pot and move it onto medium-high heat. Without stirring, let the syrup come up to 305 degrees. Using a pastry brush or a paint brush dedicated to culinary use, wash down any stray sugar crystals from the side of the pot. Ready the peppermint oil, food coloring, measuring spoons, and vegetable oil. Glove thyself with either heat-retardant gloves or snug mittens covered with disposable gloves.\n\u003c/li>\n\u003cli>Once the syrup has reached temperature, pour it out onto the room temperature baking sheet. Drizzle the peppermint oil on top, and using the bench scraper, scrape the hot candy up from the bottom and fold it over onto itself to stir it through. Once it has cooled slightly, mix in the vanilla as well. Note that the peppermint scent in the air will be strong.\u003c/li>\n\u003cli>Continuously scrape up and stir the syrup to cool it until it becomes a pliable dough. Cut the dough in half and move one piece to the baking sheet inside the warm oven. (First, we’ll “pull” the white half of the candy cane. Then we’ll color the red half.)\n\u003c/li>\n\u003cli>Quickly oil your gloved hands, as it’s now time to pull the candy. Scrape up the candy dough into one piece and, working as quickly and as continuously as you can, pull it out into a rope, double it over onto itself, and twist it together. Pull it, double it, and twist it again. Keep on going this way at a quick clip, and you’ll notice that the candy will start to take on a ribbon-y sheen. This is how the candy will turn white, so keep going until the color is pure. Embrace the upper body workout. Note that anytime the candy becomes too stiff, simply warm it up again in the oven to soften.\u003c/li>\n\u003cli>Don’t let the candy get too hard. When it’s reached a nice white color, place it onto its baking sheet and move it to the warm oven. Re-oil your bench scraper. Take out the second tray of candy dough and pour on the red food coloring -- about a third of one of those tiny bottles for a good rich color. Use your scraper fold the candy onto itself to incorporate the color completely. Note that this side of the candy cane does not need to be pulled. Move both candy cane trays to the oven and let them warm through for about 5 minutes until pliant.\u003c/li>\n\u003cli>Once warm and squishy enough to work with, take both pieces of candy from the oven and roll them into logs as long as the baking sheet. Cut each log into four equal pieces. Hang on to one red piece and one white piece, moving the rest of the candy back into the oven to keep warm.\u003c/li>\n\u003cli>On the countertop, line the red and white logs alongside one another and begin to twist from one end, stretching as you go, making the candy canes as thin or as thick as you like. Use your oiled shears or knife to cut the length of each cane. Shape the hook of the cane, and press down on the ends to taper. Set the canes aside to cool. (Know, of course, that you could also cut into sticks, rounds, or individual peppermint sucking candy). Admire the individual quality of your handiwork.\u003c/li>\n\u003cli>Repeat this process with the remaining 3/4 of the candy, one piece of each color at a time.\u003c/li>\n\u003cli>Allow candy to cool until completely hard; about 15 minutes. Wrap each cane in plastic wrap to keep it from sticking. Store in an airtight jar for several months.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Factory drone candy canes are uniform, neatly wrapped, shapely, laden with high fructose corn syrup, and positively soulless. Making candy canes is a lot of fun, and the sweat equity can’t be beat.\r\n",
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"description": "Factory drone candy canes are uniform, neatly wrapped, shapely, laden with high fructose corn syrup, and positively soulless. Making candy canes is a lot of fun, and the sweat equity can’t be beat.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/candycanes-cup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/candycanes-cup.jpg\" alt=\"Candy Canes in glass\" title=\"Candy Canes in glass\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-36845\">\u003c/a>\u003c/p>\n\u003cp>We’re used to buying cardboard boxloads of factory drone candy canes that are uniform, neatly wrapped, shapely, laden with high fructose corn syrup, and positively soulless. But me -- I’m the gal who likes my candy lumpy. If there were an Island of Misfit Toys for food, these “special” little guys would surely be inhabitants (along with Dingle Berries Candy and \u003ca title=\"Hot Pockets\" href=\"http://www.hotpockets.com/\">Hot Pockets\u003c/a>, most likely).\u003c/p>\n\u003cp>Making candy canes is a lot of fun, and the sweat equity can’t be beat. The flavor is clean and super minty (with a little creaminess to it, thanks to the vanilla extract), and the yield is ample enough to allow me to hand them out generously. And despite the number of words in the recipe below, the whole thing took under an hour. There is a knack to it, however, as pulling hard candy can be a tricky mistress. A couple of things to keep in mind, particularly if you’ve never made candy before:\u003c/p>\n\u003cul>\n \t\n\u003cli> A candy thermometer is a very, very, very good idea. No reason not to have one, as they are about $15 and they can be used for frying as well. You can buy a cheaper one made of glass, but they’re pretty breakable. I recommend one \u003ca title=\"Sturdy Candy Thermometer\" href=\"http://www.amazon.com/Wilton-1904-1200-Candy-Thermometer/dp/B001689LAK/ref=sr_1_2?ie=UTF8&qid=1324503230&sr=8-2\">like this made of metal\u003c/a>, with a sturdy clip, and a protector on the bottom to keep the thermometer off the bottom of the pot.\u003c/li>\n\u003cp> \t\u003c/p>\n\u003cli>\u003ca title=\"Oven gloves\" href=\"http://www.amazon.com/gp/product/B003BR1U80/ref=s9_simh_se_p60_d0_g60_i1?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=auto-no-results-center-1&pf_rd_r=18E5A4A844FD4C4CAE6D&pf_rd_t=301&pf_rd_p=1263465782&pf_rd_i=U19DK88JHICI0G%252C1\">Heat-retardant gloves\u003c/a>. These are great to use as oven mitts as well. But if you’re just dabbling and you don’t wish to invest, you can get by with snug mittens covered by disposable gloves (I always have a couple on-hand for kitchen use and home hair dying stolen from my gynecologist’s office), but you will indeed have to endure a little heat.\u003c/li>\n\u003cp> \t\u003c/p>\n\u003cli>Be generous with the oil. A light sheen on the pans and on the bench scraper ain’t gonna cut it. Don’t be shy. Speaking of which...\u003c/li>\n\u003cp> \t\u003c/p>\n\u003cli>\u003ca title=\"Bench Scraper\" href=\"http://www.amazon.com/OXO-Multi-Purpose-Pastry-Scraper-Chopper/dp/B00004OCNJ/ref=sr_1_1?ie=UTF8&qid=1324503413&sr=8-1\">A bench scraper\u003c/a>. This is a small wonder in the kitchen, and an inexpensive and easy-to-store must for baking, candy making, pasta making, etc. Two is better, but you can certainly get by with one.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>One other thing:\u003c/strong> despite the candy appeal, I’m sorry to say that this is not a good project for kids. Scalding fluid and fairly quick work don’t mix well with young’uns.\u003c/p>\n\u003cp>This recipe took a lot of inspiration from\u003ca title=\"Candy Canes on About.com\" href=\"http://candy.about.com/od/hardcandyrecipes/r/candy_canes.htm\"> this recipe\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Let’s candy cane away!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/candycanes-hanging.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/candycanes-hanging.jpg\" alt=\"Candy Canes hanging on ribbon\" title=\"Candy Canes hanging on ribbon\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-36846\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Homemade Candy Cane Recipe\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Time:\u003c/strong> About one hour\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> About 16 3-inch candy canes\u003c/p>\n\u003cp>\u003cstrong>Ingredients you will need:\u003c/strong>\u003c/p>\n\u003cp>3 cups sugar\u003cbr>\n1 cup corn syrup (Don’t be scared. It’s not HFCS. \u003ca title=\"Corn Syrup vs. High Fructose Corn Syrup\" href=\"http://en.wikipedia.org/wiki/Corn_syrup\">Totally different thing\u003c/a>.)\u003cbr>\n1/3 cup water\u003cbr>\n1/2 tsp. cream of tartar\u003cbr>\n1/8 tsp. kosher salt\u003cbr>\nVegetable oil for pans, tools, and gloves\u003cbr>\n2 tsp. peppermint oil (ideally not extract, but ok to use if that’s all you have)\u003cbr>\n1 tsp. vanilla extract\u003cbr>\nRed food coloring -- about 1/3 of one of those tiny bottles (however, next time I make these I will first make my own food coloring. If you get to it before me, let me know how it works!)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 200 degrees. Oil two large baking sheets, a bench scraper, and kitchen shears or a sharp knife. Lay a piece of parchment paper or a \u003ca href=\"http://www.amazon.com/Silpat-Non-Stick-Silicone-11-75-Inch-8-25-Inch/dp/B0001RT42C\">Silpat\u003c/a> on the counter where the canes can dry. Move one of the baking sheets to the warm oven.\u003c/li>\n\u003cli>Meanwhile, in a straight-sided deep saucepan off heat, combine the sugar, corn syrup, water, cream of tartar, and salt and stir them together well. Clip a candy thermometer to the side of the pot and move it onto medium-high heat. Without stirring, let the syrup come up to 305 degrees. Using a pastry brush or a paint brush dedicated to culinary use, wash down any stray sugar crystals from the side of the pot. Ready the peppermint oil, food coloring, measuring spoons, and vegetable oil. Glove thyself with either heat-retardant gloves or snug mittens covered with disposable gloves.\n\u003c/li>\n\u003cli>Once the syrup has reached temperature, pour it out onto the room temperature baking sheet. Drizzle the peppermint oil on top, and using the bench scraper, scrape the hot candy up from the bottom and fold it over onto itself to stir it through. Once it has cooled slightly, mix in the vanilla as well. Note that the peppermint scent in the air will be strong.\u003c/li>\n\u003cli>Continuously scrape up and stir the syrup to cool it until it becomes a pliable dough. Cut the dough in half and move one piece to the baking sheet inside the warm oven. (First, we’ll “pull” the white half of the candy cane. Then we’ll color the red half.)\n\u003c/li>\n\u003cli>Quickly oil your gloved hands, as it’s now time to pull the candy. Scrape up the candy dough into one piece and, working as quickly and as continuously as you can, pull it out into a rope, double it over onto itself, and twist it together. Pull it, double it, and twist it again. Keep on going this way at a quick clip, and you’ll notice that the candy will start to take on a ribbon-y sheen. This is how the candy will turn white, so keep going until the color is pure. Embrace the upper body workout. Note that anytime the candy becomes too stiff, simply warm it up again in the oven to soften.\u003c/li>\n\u003cli>Don’t let the candy get too hard. When it’s reached a nice white color, place it onto its baking sheet and move it to the warm oven. Re-oil your bench scraper. Take out the second tray of candy dough and pour on the red food coloring -- about a third of one of those tiny bottles for a good rich color. Use your scraper fold the candy onto itself to incorporate the color completely. Note that this side of the candy cane does not need to be pulled. Move both candy cane trays to the oven and let them warm through for about 5 minutes until pliant.\u003c/li>\n\u003cli>Once warm and squishy enough to work with, take both pieces of candy from the oven and roll them into logs as long as the baking sheet. Cut each log into four equal pieces. Hang on to one red piece and one white piece, moving the rest of the candy back into the oven to keep warm.\u003c/li>\n\u003cli>On the countertop, line the red and white logs alongside one another and begin to twist from one end, stretching as you go, making the candy canes as thin or as thick as you like. Use your oiled shears or knife to cut the length of each cane. Shape the hook of the cane, and press down on the ends to taper. Set the canes aside to cool. (Know, of course, that you could also cut into sticks, rounds, or individual peppermint sucking candy). Admire the individual quality of your handiwork.\u003c/li>\n\u003cli>Repeat this process with the remaining 3/4 of the candy, one piece of each color at a time.\u003c/li>\n\u003cli>Allow candy to cool until completely hard; about 15 minutes. Wrap each cane in plastic wrap to keep it from sticking. Store in an airtight jar for several months.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Holiday Cookie Recipe: Peppermint Sandwich Cookies",
"title": "Holiday Cookie Recipe: Peppermint Sandwich Cookies",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_8523.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_8523.jpg\" alt=\"Peppermint Sandwich Cookies\" title=\"Peppermint Sandwich Cookies\" width=\"500\" height=\"339\" class=\"alignnone size-full wp-image-36146\">\u003c/a>\u003c/p>\n\u003cp>People have firm holiday cookie traditions. If you're my mom, for example, you can't have Christmas without Pfeffernüsse. Growing up, my sisters and I all scowled and made fun of the cookies, calling them \"Heffernutters,\" all the while reaching for the jam thumbprints we loved. My college roommate couldn't have Christmas without her mom's Almond Horns, my best friend growing up loved her grandmother's recipe for Mexican Wedding Cookies, and in skyping with my boyfriend's mother last week I learned all about her infamous Nutmeg Logs. Everyone has one cookie that just does it for them. \u003c/p>\n\u003cp>For me, it never feels quite like Christmas without simple, frosted sugar cookies. Because it's often so busy leading up to the week of Christmas, I usually don't get around to them until the day before when my dad and two sisters gather for the annual \"Cookie Day.\" When my parents divorced twelve years ago, it became important for both to claim what traditions they'd keep and to forge new ones. My mom got Christmas Eve with us, so my dad started \"Cookie Day\" so we could all do something together during the day. On Cookie Day, my sisters and I all choose one cookie recipe we want to try, give my dad a shopping list of ingredients, and gather after lunch on Christmas Eve Day with loads of take-home tins and enthusiasm. We spend the day baking, making hot chocolate and tea, and taking goofy photos.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/spatula.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/spatula.jpg\" alt=\"mint frosting\" title=\"mint frosting\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-36147\">\u003c/a>\u003c/p>\n\u003cp>Last year we made a new cookie that was part of my recipe testing for \u003ca href=\"http://www.margebakery.com/about.html\">Marge\u003c/a> at the time. I did housemade \"oreo's\" as part of my regular line-up but knew I wanted to tweak them for the holidays. They were a big hit (with the business \u003cem>and\u003c/em> with my sisters) and so we're doing them again this year for Cookie Day. I believe this is the first reoccurring cookie to ever grace the Gordon Family cookie table. And it's worthy I assure you, and I'm excited to share the recipe with you today. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The nice thing about this recipe is that you can do it in stages and the cookies, even when put together, have quite an impressive shelf-life if kept in the fridge (I've kept them for a week and they've been just fine). The dough is a little finicky, and you must allow it to chill for the appropriate amount of time without letting it chill so long that it becomes hard as a rock and you really need to work relatively quickly when rolling them out. But they're no more difficult than any slice-and-bake log cookie when it comes right down to it, and they'll make your house smell like an early Christmas gift.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Picnik-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Picnik-collage.jpg\" alt=\"Making Oreos\" title=\"Making Oreos\" width=\"500\" height=\"308\" class=\"alignnone size-full wp-image-36148\">\u003c/a>\u003c/p>\n\u003cp>Quickly, when you read the recipe, if you're anything like my own friends and family you're going to want to try and make these without Crisco. Don't. Trust me. I've tried. You need a little Crisco in the filling to help stabilize it. I know some people really hate using it and I get that, but the filling on these cookies will be a relative mess without it. Also, you'll get a feel for this dough the more you make these cookies. But in order to roll it, you need it to be quite firm but not rock hard. If you chill your dough for too long and it does become rock-hard simply put it in the microwave for 20 seconds and knead gently until it's more malleable. Happy holiday baking to all!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/single-oreo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/single-oreo.jpg\" alt=\"single oreo\" title=\"single oreo\" width=\"500\" height=\"317\" class=\"alignnone size-full wp-image-36149\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Homemade Peppermint Sandwich Cookies\u003c/strong>\u003cbr>\n\u003cem>For the bittersweet chocolate in this recipe, I use a 60-72% Callebaut in the bakery and a Scharffen Berger semi-sweet chocolate. I splurge and use Valrhona cocoa powder as well. These are the kind of cookies where chocolate is a main ingredient and you really will be able to taste the difference between using a ho-hum chocolate and a really wonderful chocolate. And for the filling: some folks prefer a much sturdier filling than others, so add the confectioner's sugar slowly and know that you'll need to add more or less than the recipe calls for depending on your desired consistency. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 18-20 cookies\u003c/p>\n\u003cp>Prep Time (includes chilling and rolling the dough): 2 hours\u003cbr>\nCook Time: 15 minutes\u003cbr>\nTotal Time: 2 hours, 15 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nFor Cookies:\u003cbr>\n1 cup (2 sticks) unsalted butter, melted and cooled slightly\u003cbr>\n1 cup sugar\u003cbr>\n1 1/2 teaspoons vanilla\u003cbr>\n1/2 cup semi-sweet chocolate, melted and cooled slightly\u003cbr>\n1/2 cup bittersweet (60-70%) chocolate, melted and cooled slightly\u003cbr>\n1 egg, room temperature\u003cbr>\n1 3/4 cup all-purpose flour\u003cbr>\n1/4 cup cocoa powder\u003cbr>\n1 tsp. kosher salt\u003cbr>\n1/4 tsp baking soda\u003c/p>\n\u003cp>For Filling:\u003cbr>\n5 ounces vegetable shortening\u003cbr>\n5 tablespoons unsalted butter, cubed and at room temperature\u003cbr>\n2 1/2 cups confectioners sugar, sifted\u003cbr>\n1/4 teaspoon salt\u003cbr>\n1/2 teaspoon peppermint extract\u003cbr>\n3-4 crushed candy canes, to top\u003c/p>\n\u003cp>\u003cstrong>Preparation: \u003c/strong>\u003cbr>\n1. In a medium bowl, whisk together the butter and sugar until well combined. Add the chocolate and vanilla and whisk together. Then add the egg and whisk until incorporated.\u003c/p>\n\u003cp>2. In a separate medium bowl, stir together the flour, cocoa powder, salt, and baking soda. Add the flour mixture into the chocolate mixture, stirring slowly with a wooden spoon or your hands (using my hands is easier for me at this point).\u003c/p>\n\u003cp>3. Let the dough firm up at room temperature for 30 minutes.\u003c/p>\n\u003cp>4. Dump dough out onto the counter or another flat surface and gather into one flat disk (just like you would with pie dough). Wrap in plastic wrap and refrigerate for 1 hour.\u003c/p>\n\u003cp>5. Preheat oven to 350 F. Lay one sheet of plastic wrap down on the counter and place to ball of dough on top. Knead it for a moment or two to soften it to the point where it will allow you to roll it out. Place another sheet of plastic wrap on top of the dough (it should be sandwiched at this point) and roll to about 1/8-inch thickness or 1/4 inch thickness for a thicker cookie. Don't stress too much about these measurements -- this will be a little trial and error and you'll learn to eye the thickness for the kind of cookie you want. If the dough becomes too sticky or difficult to work with, put back in the refrigerator for 10-15 minutes. \u003c/p>\n\u003cp>6. Line a cookie sheet with parchment paper and, using a 2-3-inch round cutter, cut out the cookie circles and place them on the sheet. They don’t spread much, so they can be pretty close together. \u003c/p>\n\u003cp>7. Bake for 10 minutes or until the edges are very slightly darkened—this is tough to tell given their already dark color, but you'll want your cookie to be set but still soft in the center. They firm up when cooled. Cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely before frosting.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>8. To make the filling: using a hand blender, beat the butter, vegetable shortening, salt and peppermint extract until smooth. Then add the confectioners sugar slowly in 1/2 cup increments until creamy and until the filling reaches the consistency you like, about one minute. Using a piping bag (or just a good old fashioned spoon), pipe a generous portion of filling onto one completely cooled chocolate cookie, dust with crushed candy canes and cover with another chocolate cookie to make a sandwich. \u003c/p>\n\n",
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"excerpt": "Megan Gordon shares her seasonal recipe for Homemade Peppermint Sandwich Cookies. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_8523.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_8523.jpg\" alt=\"Peppermint Sandwich Cookies\" title=\"Peppermint Sandwich Cookies\" width=\"500\" height=\"339\" class=\"alignnone size-full wp-image-36146\">\u003c/a>\u003c/p>\n\u003cp>People have firm holiday cookie traditions. If you're my mom, for example, you can't have Christmas without Pfeffernüsse. Growing up, my sisters and I all scowled and made fun of the cookies, calling them \"Heffernutters,\" all the while reaching for the jam thumbprints we loved. My college roommate couldn't have Christmas without her mom's Almond Horns, my best friend growing up loved her grandmother's recipe for Mexican Wedding Cookies, and in skyping with my boyfriend's mother last week I learned all about her infamous Nutmeg Logs. Everyone has one cookie that just does it for them. \u003c/p>\n\u003cp>For me, it never feels quite like Christmas without simple, frosted sugar cookies. Because it's often so busy leading up to the week of Christmas, I usually don't get around to them until the day before when my dad and two sisters gather for the annual \"Cookie Day.\" When my parents divorced twelve years ago, it became important for both to claim what traditions they'd keep and to forge new ones. My mom got Christmas Eve with us, so my dad started \"Cookie Day\" so we could all do something together during the day. On Cookie Day, my sisters and I all choose one cookie recipe we want to try, give my dad a shopping list of ingredients, and gather after lunch on Christmas Eve Day with loads of take-home tins and enthusiasm. We spend the day baking, making hot chocolate and tea, and taking goofy photos.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/spatula.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/spatula.jpg\" alt=\"mint frosting\" title=\"mint frosting\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-36147\">\u003c/a>\u003c/p>\n\u003cp>Last year we made a new cookie that was part of my recipe testing for \u003ca href=\"http://www.margebakery.com/about.html\">Marge\u003c/a> at the time. I did housemade \"oreo's\" as part of my regular line-up but knew I wanted to tweak them for the holidays. They were a big hit (with the business \u003cem>and\u003c/em> with my sisters) and so we're doing them again this year for Cookie Day. I believe this is the first reoccurring cookie to ever grace the Gordon Family cookie table. And it's worthy I assure you, and I'm excited to share the recipe with you today. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The nice thing about this recipe is that you can do it in stages and the cookies, even when put together, have quite an impressive shelf-life if kept in the fridge (I've kept them for a week and they've been just fine). The dough is a little finicky, and you must allow it to chill for the appropriate amount of time without letting it chill so long that it becomes hard as a rock and you really need to work relatively quickly when rolling them out. But they're no more difficult than any slice-and-bake log cookie when it comes right down to it, and they'll make your house smell like an early Christmas gift.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Picnik-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Picnik-collage.jpg\" alt=\"Making Oreos\" title=\"Making Oreos\" width=\"500\" height=\"308\" class=\"alignnone size-full wp-image-36148\">\u003c/a>\u003c/p>\n\u003cp>Quickly, when you read the recipe, if you're anything like my own friends and family you're going to want to try and make these without Crisco. Don't. Trust me. I've tried. You need a little Crisco in the filling to help stabilize it. I know some people really hate using it and I get that, but the filling on these cookies will be a relative mess without it. Also, you'll get a feel for this dough the more you make these cookies. But in order to roll it, you need it to be quite firm but not rock hard. If you chill your dough for too long and it does become rock-hard simply put it in the microwave for 20 seconds and knead gently until it's more malleable. Happy holiday baking to all!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/single-oreo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/single-oreo.jpg\" alt=\"single oreo\" title=\"single oreo\" width=\"500\" height=\"317\" class=\"alignnone size-full wp-image-36149\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Homemade Peppermint Sandwich Cookies\u003c/strong>\u003cbr>\n\u003cem>For the bittersweet chocolate in this recipe, I use a 60-72% Callebaut in the bakery and a Scharffen Berger semi-sweet chocolate. I splurge and use Valrhona cocoa powder as well. These are the kind of cookies where chocolate is a main ingredient and you really will be able to taste the difference between using a ho-hum chocolate and a really wonderful chocolate. And for the filling: some folks prefer a much sturdier filling than others, so add the confectioner's sugar slowly and know that you'll need to add more or less than the recipe calls for depending on your desired consistency. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 18-20 cookies\u003c/p>\n\u003cp>Prep Time (includes chilling and rolling the dough): 2 hours\u003cbr>\nCook Time: 15 minutes\u003cbr>\nTotal Time: 2 hours, 15 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nFor Cookies:\u003cbr>\n1 cup (2 sticks) unsalted butter, melted and cooled slightly\u003cbr>\n1 cup sugar\u003cbr>\n1 1/2 teaspoons vanilla\u003cbr>\n1/2 cup semi-sweet chocolate, melted and cooled slightly\u003cbr>\n1/2 cup bittersweet (60-70%) chocolate, melted and cooled slightly\u003cbr>\n1 egg, room temperature\u003cbr>\n1 3/4 cup all-purpose flour\u003cbr>\n1/4 cup cocoa powder\u003cbr>\n1 tsp. kosher salt\u003cbr>\n1/4 tsp baking soda\u003c/p>\n\u003cp>For Filling:\u003cbr>\n5 ounces vegetable shortening\u003cbr>\n5 tablespoons unsalted butter, cubed and at room temperature\u003cbr>\n2 1/2 cups confectioners sugar, sifted\u003cbr>\n1/4 teaspoon salt\u003cbr>\n1/2 teaspoon peppermint extract\u003cbr>\n3-4 crushed candy canes, to top\u003c/p>\n\u003cp>\u003cstrong>Preparation: \u003c/strong>\u003cbr>\n1. In a medium bowl, whisk together the butter and sugar until well combined. Add the chocolate and vanilla and whisk together. Then add the egg and whisk until incorporated.\u003c/p>\n\u003cp>2. In a separate medium bowl, stir together the flour, cocoa powder, salt, and baking soda. Add the flour mixture into the chocolate mixture, stirring slowly with a wooden spoon or your hands (using my hands is easier for me at this point).\u003c/p>\n\u003cp>3. Let the dough firm up at room temperature for 30 minutes.\u003c/p>\n\u003cp>4. Dump dough out onto the counter or another flat surface and gather into one flat disk (just like you would with pie dough). Wrap in plastic wrap and refrigerate for 1 hour.\u003c/p>\n\u003cp>5. Preheat oven to 350 F. Lay one sheet of plastic wrap down on the counter and place to ball of dough on top. Knead it for a moment or two to soften it to the point where it will allow you to roll it out. Place another sheet of plastic wrap on top of the dough (it should be sandwiched at this point) and roll to about 1/8-inch thickness or 1/4 inch thickness for a thicker cookie. Don't stress too much about these measurements -- this will be a little trial and error and you'll learn to eye the thickness for the kind of cookie you want. If the dough becomes too sticky or difficult to work with, put back in the refrigerator for 10-15 minutes. \u003c/p>\n\u003cp>6. Line a cookie sheet with parchment paper and, using a 2-3-inch round cutter, cut out the cookie circles and place them on the sheet. They don’t spread much, so they can be pretty close together. \u003c/p>\n\u003cp>7. Bake for 10 minutes or until the edges are very slightly darkened—this is tough to tell given their already dark color, but you'll want your cookie to be set but still soft in the center. They firm up when cooled. Cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely before frosting.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>8. To make the filling: using a hand blender, beat the butter, vegetable shortening, salt and peppermint extract until smooth. Then add the confectioners sugar slowly in 1/2 cup increments until creamy and until the filling reaches the consistency you like, about one minute. Using a piping bag (or just a good old fashioned spoon), pipe a generous portion of filling onto one completely cooled chocolate cookie, dust with crushed candy canes and cover with another chocolate cookie to make a sandwich. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Holiday Cocktails for a Crowd",
"title": "Holiday Cocktails for a Crowd",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/group-drinks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/group-drinks.jpg\" alt=\"holiday cocktails\" title=\"holiday cocktails\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-36165\">\u003c/a>\u003cbr>\n\u003cem>Photos by Suzanne Husky/Walter Kim\u003c/em>\u003c/p>\n\u003cp>Happy holidays! December has barely begun, but the icicle lights are twinkling from your neighbor's porch, your corner dive has roped the bar mirror with tinsel, and you can't dash into the supermarket for a quart of eggnog without drowning in the Destiny's Child version of \"\u003ca href=\"http://www.youtube.com/watch?v=tfxD3WY_de8\">The Little Drummer Boy\u003c/a>.\" Who wouldn't need a drink to get through to New Year's? \u003c/p>\n\u003cp>These long (and, until the solstice on the 23rd, getting longer) dark nights have one great solace: the hot toddy. Something hot, something sweet, something spiced, something strong: a winter warmer to toast you down to your toes. Such drinks can be made in quantity and set out in a slow-cooker (or crock pot) to stay warm, perfuming your whole house like holiday heaven. Certain ones, like the peppermint hot chocolate and bourbon cider described below, can be made non-alcoholic, with a bottle on the side so guests can spike to taste (or not). \u003c/p>\n\u003cp>The only drawback? These aren't wild and crazy drinks; a couple rounds of mulled wine and your guests will want only to snuggle up like kittens and take a nice cozy nap in front of the fire. Then again, a little cuddling might be just right at this time of year; why else the velvet pants, silk shirts, and cashmere sweaters, if not for a little \u003ca href=\"http://en.wikipedia.org/wiki/Negus_%28drink%29\">negus\u003c/a>-fueled petting? If it worked for Mrs. \u003ca href=\"http://en.wikipedia.org/wiki/Mrs._Fezziwig\">Fezziwig\u003c/a>, it can work for you. \u003c/p>\n\u003cp>\u003cstrong>Mulled Wine\u003c/strong>\u003cbr>\nThe reward for freezing through a damp, grey winter in Paris? Hot wine, known as \u003cem>vin chaud\u003c/em>, served in small stemmed glasses topped with a slice of orange, aromatically steaming in every corner bar. Whether you call it mulled wine, \u003cem>vin chaud,\u003c/em> or \u003cem>gluhwein,\u003c/em> it boils down to the same thing: red wine, lightly sweetened and simmered gently with cinnamon, cloves, allspice, and lemon or orange peel, tastingly beautifully of winter. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A few tricks: always use fresh, whole spices (cinnamon sticks, whole allspice berries, whole cloves), since powdered spices can clump up and muddy the drink. (No reason to buy a fancy tin of \"mulling spices\" either; get them by the inexpensive bagful in the bulk department of your favorite grocery store and combine to taste at home.) Shave off thin curls of citrus peel, colored part only, without the bitter white pith. For the best flavor, make a simple syrup of 1 part water to 1 part sugar (or honey). Bring this to a simmer in a medium pot. When sugar is dissolved, add your spices and peels, and simmer gently for 10-15 minutes. Fill a larger pot with as much decent, robust red wine as you need. (Don't use sour stuff that's been sitting open on the counter for a week, and don't use 2-Buck Chuck; there's not enough sugar and cinnamon in the world to make that taste good.) Add the spice syrup and bring to just under a boil. Let it warm over low heat for 10-15 minutes. Taste for sweetness and balance. Serve topped with thin slices of orange or lemon. Peg each fruit slice with a few cloves. \u003c/p>\n\u003cp>\u003cstrong>Negus\u003c/strong>\u003cbr>\nA Regency-era drink that crops up in many 18th and 19th century novels, from Jane Austen's \u003cem>Mansfield Park \u003c/em>and Charlotte Bronte's \u003cem>Wuthering Heights\u003c/em> to Charles Dickens' \u003cem>A Christmas Carol.\u003c/em> Basically, it's a variation on the mulled wine above, using a strong, sweet, fortified wine, usually port, instead regular red wine. \u003ca href=\"http://dinersjournal.blogs.nytimes.com/2011/12/02/hot-toddies-at-the-beagle-in-the-east-village/\">The Beagle\u003c/a>, a hot spot in New York City's East Village, makes theirs with Madeira (George Washington's favored tipple), updated with star anise. Typically, this would have been heated by plunging a hot poker into the drink. In a large, heavy pot, combine 1 bottle of ruby port or Madeira with sugar to taste (start with 1 1/2 tablespoons and add from there) and the rind and juice of one lemon, and 3 \"stars\" of star anise. Heat until steaming (but not boiling). Port packs a punch; you'll probably want to thin this with 1 cup very hot water. Taste for balance. Serve topped with thin slices of lemon. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/cocoa560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/cocoa560.jpg\" alt=\"cocoa\" title=\"cocoa\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-36167\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Candy-Cane Hot Cocoa\u003c/strong>\u003cbr>\nIs this a cocktail or a dessert? If anyone goes caroling any more, this is the drink you want warming you up before and after all those choruses of \u003ca href=\"http://en.wikipedia.org/wiki/Good_King_Wenceslas\">Good King Wenceslas\u003c/a>. At this time of year, it's also a fun after-meal alternative. By mid-December, everyone's been hitting the cookie parties pretty hard. Save yourself the time and butter and bring out steaming mugs of this for dessert instead. If you're not happy unless you have a kitchen project in hand, make \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=94144409\">homemade marshmallows\u003c/a>; otherwise, just put out a bowl of fresh whipped cream (use Straus Family Creamery's organic cream in the fat little glass bottle: \u003ca href=\"http://www.strausfamilycreamery.com/?title=cream-top%20milk\">the best\u003c/a>.) \u003c/p>\n\u003cp>Now, however much watery Swiss Miss out of the foil packet may inspire nostalgia for ice-rinks past, \u003cem>do not use\u003c/em> cocoa mix to make this. You know what you need to make really delicious hot cocoa? Three things: milk, unsweetened cocoa powder, and sugar. You put these things in a pot. You heat them up. You whisk them around a little until they're smooth and steaming, and there! You did it. \u003c/p>\n\u003cp>If you want a very rich drink, you can make \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/02/getting-hot-chocolate-up-on-its-feet/\">hot chocolate\u003c/a> from (what else?) milk, cream, and chopped chocolate. But honestly, drinking this kind of chocolate can be like scarfing a whole handful of melted truffles. Delicious, yes, but packing a wallop. What you want for a party is a \u003ca href=\"http://beeradvocate.com/articles/653\">session drink\u003c/a>, something you can sip by the mugful without going into cocoa-butter overload. \u003c/p>\n\u003cp>So, to make good hot cocoa, start with good, unsweetened cocoa powder; I like Droste, Valhrona, or Guittard. (Yes, Hershey's and Nestle's are cheaper and always available, but they're also bland as dust.) Whole milk makes the tastiest cocoa, but if you're using 1% or 2%, you can boost the flavor by using light-brown sugar instead of white. (Skim milk makes a flat-tasting, watery cocoa.) You can add a little grated semi-sweet or bittersweet chocolate for richness, a splash of vanilla extract for extra flavor. If you must use a mix, Ghirardelli's sweet ground chocolate and cocoa is good, if a little oversweet for a grown-up beverage like this. And of course, those who don't imbibe can drink it straight; making it from scratch makes it good enough to drink with nothing more than a marshmallow or cool dollop of cream on top. \u003c/p>\n\u003cp>How to do it: In a large saucepan over medium heat, whisk together 1 cup water with 1 1/2 cups unsweetened cocoa powder and 1 1/4 cups sugar. Whisk vigorously until mixture boils and comes together into a hot-fudgey syrup. Whisk in 1 gallon regular milk. Heat until steaming (don't boil) and taste for sweetness, adding more sugar as necessary. Remove from heat. Add 2 teaspoons of vanilla extract. For non-alcoholic cocoa, add 1 tablespoon peppermint extract, or to taste. For spiked cocoa, add a few gluggs of peppermint schnapps, or just put out the bottle and let guests spike to taste. Pour into mugs and hang a mini-candy cane off the rim. Top with marshmallows or fresh whipped cream. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/cider560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/cider560.jpg\" alt=\"cider\" title=\"cider\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-36168\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bourbon Cider \u003c/strong>\u003c/p>\n\u003cp>Do you really need a recipe? Hot or cold apple cider, spiked with good bourbon. If you're serving it cold, add a dash of cinnamon to a saucerful of sugar. Run a halved orange around the rim of each glass, then dunk the rim in cinnamon sugar. Shake the cider and bourbon together (or just pour in and stir) and pour into the rimmed glass. \u003c/p>\n\u003cp>For mulled bourbon cider, warm up your cider until hot but not boiling. Add a handful of cinnamon sticks and a few peel-on, thin slices of orange. Do not let the cider boil! Pour into mugs and top up with bourbon to taste, putting a cinnamon stick in each mug. For best results, use fresh, refrigerated cider (I love the cider made by \u003ca href=\"http://rainboworchards.co/\">Rainbow Orchard\u003c/a> in Camino, available at many local farmers' markets), not apple juice or jarred cider. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/eggnog560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/eggnog560.jpg\" alt=\"eggnog\" title=\"eggnog\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-36169\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Wakeup Eggnog\u003c/strong>\u003c/p>\n\u003cp>Not every holiday cocktail needs to be warm. What this drink lacks in heat, it more than makes up for in richness. This is the cashmere of holiday drinks: lush, lavish, and posh. Now, egg nog, like fruitcake, has a bad reputation, mostly because the cheap stuff you find in the supermarket is just awful, full of fake flavorings and gunky thickeners. Read the ingredients and you will, rightfully, recoil. You have two options for good nog: make it yourself--not so hard if you've ever made custard--using this \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/11/30/nog/\">eggnog\u003c/a> recipe, or Anna Thomas's \u003ca href=\"http://susiebright.blogs.com/susiehomebreaker/2007/12/eggnog-to-die-f.html\">eggnog recipe\u003c/a>, a favorite of erotica writer and cultural critic \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/13/valentines-day-with-sexpert-susie-bright/\">Susie Bright\u003c/a>. Or, buy a few quarts of the pale, lovely, elegant eggnog made by \u003ca href=\"http://strausfamilycreamery.com/?id=20&pcid=1&pid=7&find=eggnog#j7\">Straus Family Creamery.\u003c/a> The ingredients are what you'd use at home: milk, cream, eggs, sugar, nutmeg, all organic, and nothing else.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> Whichever recipe you choose, make it with half the amount of rum, bourbon, or whiskey called for, substituting a coffee liqueur like Kahlua for the other half. (Or just put out the Kahlua bottle alongside the bowl and let guests add to taste.) It's the perfect holiday pick-me-up; while the milk, cream, and alcohol relaxes you, the caffeine and sugar perk you up. This is the kind of brunch drink that seems like a great idea at the time, but be warned: it can flatten your guests for the rest of the day. But if you ever needed an excuse for an all-day Christmas movie-marathon (\u003ca href=\"http://vimeo.com/2434215\">\"Herbie doesn't like to make toys!\"\u003c/a>), a generous supply of this eggnog will supply it. Cheers! \u003c/p>\n\n",
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"excerpt": "Dust off the punch bowl! Jazz up the crock-pot! Holiday cocktails to bring warmth and cheer to the whole party. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/group-drinks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/group-drinks.jpg\" alt=\"holiday cocktails\" title=\"holiday cocktails\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-36165\">\u003c/a>\u003cbr>\n\u003cem>Photos by Suzanne Husky/Walter Kim\u003c/em>\u003c/p>\n\u003cp>Happy holidays! December has barely begun, but the icicle lights are twinkling from your neighbor's porch, your corner dive has roped the bar mirror with tinsel, and you can't dash into the supermarket for a quart of eggnog without drowning in the Destiny's Child version of \"\u003ca href=\"http://www.youtube.com/watch?v=tfxD3WY_de8\">The Little Drummer Boy\u003c/a>.\" Who wouldn't need a drink to get through to New Year's? \u003c/p>\n\u003cp>These long (and, until the solstice on the 23rd, getting longer) dark nights have one great solace: the hot toddy. Something hot, something sweet, something spiced, something strong: a winter warmer to toast you down to your toes. Such drinks can be made in quantity and set out in a slow-cooker (or crock pot) to stay warm, perfuming your whole house like holiday heaven. Certain ones, like the peppermint hot chocolate and bourbon cider described below, can be made non-alcoholic, with a bottle on the side so guests can spike to taste (or not). \u003c/p>\n\u003cp>The only drawback? These aren't wild and crazy drinks; a couple rounds of mulled wine and your guests will want only to snuggle up like kittens and take a nice cozy nap in front of the fire. Then again, a little cuddling might be just right at this time of year; why else the velvet pants, silk shirts, and cashmere sweaters, if not for a little \u003ca href=\"http://en.wikipedia.org/wiki/Negus_%28drink%29\">negus\u003c/a>-fueled petting? If it worked for Mrs. \u003ca href=\"http://en.wikipedia.org/wiki/Mrs._Fezziwig\">Fezziwig\u003c/a>, it can work for you. \u003c/p>\n\u003cp>\u003cstrong>Mulled Wine\u003c/strong>\u003cbr>\nThe reward for freezing through a damp, grey winter in Paris? Hot wine, known as \u003cem>vin chaud\u003c/em>, served in small stemmed glasses topped with a slice of orange, aromatically steaming in every corner bar. Whether you call it mulled wine, \u003cem>vin chaud,\u003c/em> or \u003cem>gluhwein,\u003c/em> it boils down to the same thing: red wine, lightly sweetened and simmered gently with cinnamon, cloves, allspice, and lemon or orange peel, tastingly beautifully of winter. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A few tricks: always use fresh, whole spices (cinnamon sticks, whole allspice berries, whole cloves), since powdered spices can clump up and muddy the drink. (No reason to buy a fancy tin of \"mulling spices\" either; get them by the inexpensive bagful in the bulk department of your favorite grocery store and combine to taste at home.) Shave off thin curls of citrus peel, colored part only, without the bitter white pith. For the best flavor, make a simple syrup of 1 part water to 1 part sugar (or honey). Bring this to a simmer in a medium pot. When sugar is dissolved, add your spices and peels, and simmer gently for 10-15 minutes. Fill a larger pot with as much decent, robust red wine as you need. (Don't use sour stuff that's been sitting open on the counter for a week, and don't use 2-Buck Chuck; there's not enough sugar and cinnamon in the world to make that taste good.) Add the spice syrup and bring to just under a boil. Let it warm over low heat for 10-15 minutes. Taste for sweetness and balance. Serve topped with thin slices of orange or lemon. Peg each fruit slice with a few cloves. \u003c/p>\n\u003cp>\u003cstrong>Negus\u003c/strong>\u003cbr>\nA Regency-era drink that crops up in many 18th and 19th century novels, from Jane Austen's \u003cem>Mansfield Park \u003c/em>and Charlotte Bronte's \u003cem>Wuthering Heights\u003c/em> to Charles Dickens' \u003cem>A Christmas Carol.\u003c/em> Basically, it's a variation on the mulled wine above, using a strong, sweet, fortified wine, usually port, instead regular red wine. \u003ca href=\"http://dinersjournal.blogs.nytimes.com/2011/12/02/hot-toddies-at-the-beagle-in-the-east-village/\">The Beagle\u003c/a>, a hot spot in New York City's East Village, makes theirs with Madeira (George Washington's favored tipple), updated with star anise. Typically, this would have been heated by plunging a hot poker into the drink. In a large, heavy pot, combine 1 bottle of ruby port or Madeira with sugar to taste (start with 1 1/2 tablespoons and add from there) and the rind and juice of one lemon, and 3 \"stars\" of star anise. Heat until steaming (but not boiling). Port packs a punch; you'll probably want to thin this with 1 cup very hot water. Taste for balance. Serve topped with thin slices of lemon. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/cocoa560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/cocoa560.jpg\" alt=\"cocoa\" title=\"cocoa\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-36167\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Candy-Cane Hot Cocoa\u003c/strong>\u003cbr>\nIs this a cocktail or a dessert? If anyone goes caroling any more, this is the drink you want warming you up before and after all those choruses of \u003ca href=\"http://en.wikipedia.org/wiki/Good_King_Wenceslas\">Good King Wenceslas\u003c/a>. At this time of year, it's also a fun after-meal alternative. By mid-December, everyone's been hitting the cookie parties pretty hard. Save yourself the time and butter and bring out steaming mugs of this for dessert instead. If you're not happy unless you have a kitchen project in hand, make \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=94144409\">homemade marshmallows\u003c/a>; otherwise, just put out a bowl of fresh whipped cream (use Straus Family Creamery's organic cream in the fat little glass bottle: \u003ca href=\"http://www.strausfamilycreamery.com/?title=cream-top%20milk\">the best\u003c/a>.) \u003c/p>\n\u003cp>Now, however much watery Swiss Miss out of the foil packet may inspire nostalgia for ice-rinks past, \u003cem>do not use\u003c/em> cocoa mix to make this. You know what you need to make really delicious hot cocoa? Three things: milk, unsweetened cocoa powder, and sugar. You put these things in a pot. You heat them up. You whisk them around a little until they're smooth and steaming, and there! You did it. \u003c/p>\n\u003cp>If you want a very rich drink, you can make \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/02/getting-hot-chocolate-up-on-its-feet/\">hot chocolate\u003c/a> from (what else?) milk, cream, and chopped chocolate. But honestly, drinking this kind of chocolate can be like scarfing a whole handful of melted truffles. Delicious, yes, but packing a wallop. What you want for a party is a \u003ca href=\"http://beeradvocate.com/articles/653\">session drink\u003c/a>, something you can sip by the mugful without going into cocoa-butter overload. \u003c/p>\n\u003cp>So, to make good hot cocoa, start with good, unsweetened cocoa powder; I like Droste, Valhrona, or Guittard. (Yes, Hershey's and Nestle's are cheaper and always available, but they're also bland as dust.) Whole milk makes the tastiest cocoa, but if you're using 1% or 2%, you can boost the flavor by using light-brown sugar instead of white. (Skim milk makes a flat-tasting, watery cocoa.) You can add a little grated semi-sweet or bittersweet chocolate for richness, a splash of vanilla extract for extra flavor. If you must use a mix, Ghirardelli's sweet ground chocolate and cocoa is good, if a little oversweet for a grown-up beverage like this. And of course, those who don't imbibe can drink it straight; making it from scratch makes it good enough to drink with nothing more than a marshmallow or cool dollop of cream on top. \u003c/p>\n\u003cp>How to do it: In a large saucepan over medium heat, whisk together 1 cup water with 1 1/2 cups unsweetened cocoa powder and 1 1/4 cups sugar. Whisk vigorously until mixture boils and comes together into a hot-fudgey syrup. Whisk in 1 gallon regular milk. Heat until steaming (don't boil) and taste for sweetness, adding more sugar as necessary. Remove from heat. Add 2 teaspoons of vanilla extract. For non-alcoholic cocoa, add 1 tablespoon peppermint extract, or to taste. For spiked cocoa, add a few gluggs of peppermint schnapps, or just put out the bottle and let guests spike to taste. Pour into mugs and hang a mini-candy cane off the rim. Top with marshmallows or fresh whipped cream. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/cider560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/cider560.jpg\" alt=\"cider\" title=\"cider\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-36168\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bourbon Cider \u003c/strong>\u003c/p>\n\u003cp>Do you really need a recipe? Hot or cold apple cider, spiked with good bourbon. If you're serving it cold, add a dash of cinnamon to a saucerful of sugar. Run a halved orange around the rim of each glass, then dunk the rim in cinnamon sugar. Shake the cider and bourbon together (or just pour in and stir) and pour into the rimmed glass. \u003c/p>\n\u003cp>For mulled bourbon cider, warm up your cider until hot but not boiling. Add a handful of cinnamon sticks and a few peel-on, thin slices of orange. Do not let the cider boil! Pour into mugs and top up with bourbon to taste, putting a cinnamon stick in each mug. For best results, use fresh, refrigerated cider (I love the cider made by \u003ca href=\"http://rainboworchards.co/\">Rainbow Orchard\u003c/a> in Camino, available at many local farmers' markets), not apple juice or jarred cider. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/eggnog560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/eggnog560.jpg\" alt=\"eggnog\" title=\"eggnog\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-36169\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Wakeup Eggnog\u003c/strong>\u003c/p>\n\u003cp>Not every holiday cocktail needs to be warm. What this drink lacks in heat, it more than makes up for in richness. This is the cashmere of holiday drinks: lush, lavish, and posh. Now, egg nog, like fruitcake, has a bad reputation, mostly because the cheap stuff you find in the supermarket is just awful, full of fake flavorings and gunky thickeners. Read the ingredients and you will, rightfully, recoil. You have two options for good nog: make it yourself--not so hard if you've ever made custard--using this \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/11/30/nog/\">eggnog\u003c/a> recipe, or Anna Thomas's \u003ca href=\"http://susiebright.blogs.com/susiehomebreaker/2007/12/eggnog-to-die-f.html\">eggnog recipe\u003c/a>, a favorite of erotica writer and cultural critic \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/13/valentines-day-with-sexpert-susie-bright/\">Susie Bright\u003c/a>. Or, buy a few quarts of the pale, lovely, elegant eggnog made by \u003ca href=\"http://strausfamilycreamery.com/?id=20&pcid=1&pid=7&find=eggnog#j7\">Straus Family Creamery.\u003c/a> The ingredients are what you'd use at home: milk, cream, eggs, sugar, nutmeg, all organic, and nothing else.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> Whichever recipe you choose, make it with half the amount of rum, bourbon, or whiskey called for, substituting a coffee liqueur like Kahlua for the other half. (Or just put out the Kahlua bottle alongside the bowl and let guests add to taste.) It's the perfect holiday pick-me-up; while the milk, cream, and alcohol relaxes you, the caffeine and sugar perk you up. This is the kind of brunch drink that seems like a great idea at the time, but be warned: it can flatten your guests for the rest of the day. But if you ever needed an excuse for an all-day Christmas movie-marathon (\u003ca href=\"http://vimeo.com/2434215\">\"Herbie doesn't like to make toys!\"\u003c/a>), a generous supply of this eggnog will supply it. Cheers! \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Trouble-Free Christmas Breakfast Strata",
"title": "Trouble-Free Christmas Breakfast Strata",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/holiday-strata-new.jpg\" alt=\"holiday strata\" title=\"holiday strata\" width=\"400\" height=\"299\" class=\"alignnone size-full wp-image-20338\">\u003c/p>\n\u003cp>The holidays are such a busy time that breakfast can seem either too hectic to deal with or like an afterthought. In the hopes of creating a memorable morning meal you could easily be tempted to spend your morning chopping and stirring instead of enjoying your family. Or maybe the allure of that new Wii game is too strong, so you end up blowing off your planned meal and making scrambled eggs and toast instead. So is there a happy medium? After years of plotting and planning my family's morning Christmas feasts, and buying specialty ingredients for them, I think I've found one.\u003c/p>\n\u003cp>Egg strata is my new standard quick and painless meal for a decadently delicious holiday breakfast. After first making this dish a few years ago, I've made holiday strata a few other times with great results. I love that I can make this dish the night before, so the only thing I have to do on Christmas morning is stick it in the oven. I've also taken to using ingredients I already have. After all, why buy bacon when I have smoked sausage or holiday ham in the fridge? And do I really need grated smoked cheddar if I already have Gouda or Humboldt Fog from appetizers the night before? This means I don't have to shop and plan for yet another holiday meal.\u003c/p>\n\u003cp>But the best part is that this strata is everything a holiday breakfast should be: mixed with whole milk or half and half, the eggs turn out creamy and pillowy, while the addition of those holiday cheeses plus a little cream cheese or crème fraiche adds a gorgeous richness, sort of like a beautiful bow on an already lovely present.\u003c/p>\n\u003cp>There is no strict recipe for holiday strata. The rule is to simply use whatever your refrigerator contains that sounds good. So if you have Gouda and smoked sausage, use it. Or if the roasted artichoke hearts from the evening before are available, cut them up and toss them in with some chunks of Brie. Anything is fine as long as you like it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here are some general directions for making a holiday strata. I hope your breakfast, and day, are as stress-free as this dish.\u003cbr>\n\u003cstrong>\u003cbr>\nTrouble-Free Holiday Breakfast Strata\u003c/strong>\u003c/p>\n\u003cp>The following is a set of guidelines for making your own holiday breakfast. The measurements are for individual servings, so just multiply by the number of people you’re serving. You can also bake this dish in one big casserole or baking dish, or split each serving up in separate dishes (which is what I like to do).\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1/2 - 3/4 cup chopped day old bread, croissants, bagels, or appetizer toasts\u003cbr>\n2 eggs\u003cbr>\n1/2 cup whole milk or half and half\u003cbr>\n1/4 cup of your favorite on-hand ingredients (such as cooked spinach and shallots; sausage and onions; tomatoes and bacon; lump crab meat ; holiday ham; chanterelles; or whatever sounds good)\u003cbr>\n1/3 cup cheese (use leftover appetizer cheese from a holiday party; Cotswold is one of my favorites, but Brie or Gouda are also great. If you don’t have any, use some cheddar or jack mixed with cream cheese)\u003cbr>\n1/8 cup crème fraiche or ricotta cheese (if you have some on hand)\u003cbr>\n1 Tbsp chopped herbs\u003cbr>\nTop with fresh or dried bread crumbs\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>1.\tButter or oil your baking dishes.\u003cbr>\n2.\tAdd in the chopped bread\u003cbr>\n3.\tTop with your favorite strata ingredients, cheese and herbs\u003cbr>\n4.\tIn a separate bowl, beat eggs, milk or half and half, and salt and pepper\u003cbr>\n5.\tPour egg mixture into baking dish. Let sit overnight, covered, in the refrigerator or for at least ten minutes before baking.\u003cbr>\n6.\tThe next morning, preheat oven to 350 degrees while you unwrap presents.\u003cbr>\n7.\t Before popping the stratas in the oven, top each with bread crumbs\u003cbr>\n8.\tBake for 20 minutes or until cooked through.\u003c/p>\n\n",
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"excerpt": "Holiday egg strata is my standard stress-free meal for a decadently delicious holiday breakfast. After trying this out a few years ago, I've never looked back. I love that I can make this dish the night before, so the only thing I have to do on Christmas morning is stick it in the oven. ",
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"title": "Trouble-Free Christmas Breakfast Strata | KQED",
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"slug": "trouble-free-holiday-breakfast-strata",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/holiday-strata-new.jpg\" alt=\"holiday strata\" title=\"holiday strata\" width=\"400\" height=\"299\" class=\"alignnone size-full wp-image-20338\">\u003c/p>\n\u003cp>The holidays are such a busy time that breakfast can seem either too hectic to deal with or like an afterthought. In the hopes of creating a memorable morning meal you could easily be tempted to spend your morning chopping and stirring instead of enjoying your family. Or maybe the allure of that new Wii game is too strong, so you end up blowing off your planned meal and making scrambled eggs and toast instead. So is there a happy medium? After years of plotting and planning my family's morning Christmas feasts, and buying specialty ingredients for them, I think I've found one.\u003c/p>\n\u003cp>Egg strata is my new standard quick and painless meal for a decadently delicious holiday breakfast. After first making this dish a few years ago, I've made holiday strata a few other times with great results. I love that I can make this dish the night before, so the only thing I have to do on Christmas morning is stick it in the oven. I've also taken to using ingredients I already have. After all, why buy bacon when I have smoked sausage or holiday ham in the fridge? And do I really need grated smoked cheddar if I already have Gouda or Humboldt Fog from appetizers the night before? This means I don't have to shop and plan for yet another holiday meal.\u003c/p>\n\u003cp>But the best part is that this strata is everything a holiday breakfast should be: mixed with whole milk or half and half, the eggs turn out creamy and pillowy, while the addition of those holiday cheeses plus a little cream cheese or crème fraiche adds a gorgeous richness, sort of like a beautiful bow on an already lovely present.\u003c/p>\n\u003cp>There is no strict recipe for holiday strata. The rule is to simply use whatever your refrigerator contains that sounds good. So if you have Gouda and smoked sausage, use it. Or if the roasted artichoke hearts from the evening before are available, cut them up and toss them in with some chunks of Brie. Anything is fine as long as you like it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here are some general directions for making a holiday strata. I hope your breakfast, and day, are as stress-free as this dish.\u003cbr>\n\u003cstrong>\u003cbr>\nTrouble-Free Holiday Breakfast Strata\u003c/strong>\u003c/p>\n\u003cp>The following is a set of guidelines for making your own holiday breakfast. The measurements are for individual servings, so just multiply by the number of people you’re serving. You can also bake this dish in one big casserole or baking dish, or split each serving up in separate dishes (which is what I like to do).\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1/2 - 3/4 cup chopped day old bread, croissants, bagels, or appetizer toasts\u003cbr>\n2 eggs\u003cbr>\n1/2 cup whole milk or half and half\u003cbr>\n1/4 cup of your favorite on-hand ingredients (such as cooked spinach and shallots; sausage and onions; tomatoes and bacon; lump crab meat ; holiday ham; chanterelles; or whatever sounds good)\u003cbr>\n1/3 cup cheese (use leftover appetizer cheese from a holiday party; Cotswold is one of my favorites, but Brie or Gouda are also great. If you don’t have any, use some cheddar or jack mixed with cream cheese)\u003cbr>\n1/8 cup crème fraiche or ricotta cheese (if you have some on hand)\u003cbr>\n1 Tbsp chopped herbs\u003cbr>\nTop with fresh or dried bread crumbs\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>1.\tButter or oil your baking dishes.\u003cbr>\n2.\tAdd in the chopped bread\u003cbr>\n3.\tTop with your favorite strata ingredients, cheese and herbs\u003cbr>\n4.\tIn a separate bowl, beat eggs, milk or half and half, and salt and pepper\u003cbr>\n5.\tPour egg mixture into baking dish. Let sit overnight, covered, in the refrigerator or for at least ten minutes before baking.\u003cbr>\n6.\tThe next morning, preheat oven to 350 degrees while you unwrap presents.\u003cbr>\n7.\t Before popping the stratas in the oven, top each with bread crumbs\u003cbr>\n8.\tBake for 20 minutes or until cooked through.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Constructing A Gluten-Free Christmas Dinner",
"title": "Constructing A Gluten-Free Christmas Dinner",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/xmas-dinner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/xmas-dinner.jpg\" alt=\"Christmas Dinner\" title=\"Christmas Dinner\" width=\"453\" height=\"378\" class=\"alignnone size-full wp-image-20265\">\u003c/a>\u003c/p>\n\u003cp>Preparing Christmas dinner is already stressful, especially if you're cooking for a houseful of hungry holiday guests. If you add a gluten allergy to an already intimidating situation, it's enough to put a well-meaning home cook over the edge!\u003c/p>\n\u003cp>Take heart, dear reader. Cooking a \u003ca href=\"http://www.thewholegang.org/2010/11/how-to-cook-gluten-free-for-guests/\" title=\"Cooking for gluten-free guests\">gluten-free Christmas dinner\u003c/a> is not difficult at all. With a few recipes and cooking tips in your arsenal, you can easily feed everyone at the table an impressive meal without sending your gluten-y guests running for the door.\u003c/p>\n\u003cp>\u003cstrong>Hors D'oeuvres\u003c/strong>\u003cbr>\nGluten-free hors d'oeuvres are probably the easiest part of the meal. A platter full of fresh veggies with ranch dressing is always a hit, as is a plate with sliced cheese and Kalamata olives. Traditional baguettes with olive oil and balsamic are out, but your local \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/30/gluten-free-bakeries-bring-holiday-cheer/\">gluten-free bakery\u003c/a> may carry gluten-free French bread -- call to find out.\u003c/p>\n\u003cp>While veggies and cheese are great, what if you want to spruce up your early dishes with something special? Here are a few recipes that will liven up your pre-meal game.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.elanaspantry.com/smoked-paprika-almonds/\" title=\"Smoked Paprika Almonds\">Smoked Paprika Almonds\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.elanaspantry.com/fig-tapenade-with-walnut-crackers/\" title=\"Fig Tapenade with Walnut Crackers\">Fig Tapenade with Walnut Crackers\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.101cookbooks.com/archives/buttertoasted-hazelnuts-recipe.html\" title=\"Butter-toasted Hazelnut\">Butter-toasted Hazelnut\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://glutenfreeeasily.com/tag/holiday-appetizer/\" title=\"Crab Spread\">Crab Spread\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://crockpot365.blogspot.com/2008/01/turkey-meatballs-with-cranberry.html\" title=\"Turkey Meatballs with Cranberry Sauce\">Turkey Meatballs with Cranberry Sauce\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://crockpot365.blogspot.com/2008/07/baked-brie-crockpot-recipe.html\" title=\"Baked Brie\">Baked Brie\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Sides\u003c/strong>\u003cbr>\nSide dishes are another easy part of a gluten-free holiday dinner. Stick to vegetable-based recipes and you'll find a lot of dishes that are gluten-free by default, requiring no doctoring or wheat analogues. If you really want to make something that involves bread crumbs or a crust, your local natural foods store will carry a selection of gluten-free options. For something more original, check out these wonderful sides by some of the internet's best gluten-free cooks.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.thespunkycoconut.com/2008/11/go-ahead-honey-food-from-your-childhood.html\" title=\"Green Bean Casserole\">Green Bean Casserole\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.101cookbooks.com/archives/tassajara-warm-red-cabbage-salad-recipe.html\" title=\"Tassajara Warm Red Cabbage Salad\">Tassajara Warm Red Cabbage Salad\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://nopotcooking.com/index.php/2010/12/02/broccolini-with-brown-butter-and-cashews/\" title=\"Broccolini with Brown Butter and Cashews\">Broccolini with Brown Butter and Cashews\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://mykidseatsquid.com/2010/11/pumpkin-potato-gratin-mushroom-swiss-chard-from-chef-joseph-george/\" title=\"Pumpkin Potato Gratin & Mushroom Swiss Chard\">Pumpkin Potato Gratin & Mushroom Swiss Chard\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.thewholegang.org/2010/11/wild-rice-and-mushroom-bake-recipe/\" title=\"Wild Rice and Mushroom Bake Recipe\">Wild Rice and Mushroom Bake Recipe\u003c/a>\u003c/li>\n\u003cli>And what's dinner without \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/13/gluten-free-thanksgiving-recipes/\">gluten-free dinner rolls\u003c/a>?\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Entrees\u003c/strong>\u003cbr>\nChristmas foods in the United States are much more free-form than \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/13/gluten-free-thanksgiving-recipes/\">traditional Thanksgiving fare\u003c/a>, but a lot of folks still love their turkey or ham for dinner. Try thinking outside of the box when planning your holiday entree, taking a cue from these recipes.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://tastyeatsathome.wordpress.com/2009/11/12/make-ahead-gluten-free-turkey-gravy-and-stuffing-for-holiday-food-fest/\" title=\"Make-Ahead Gravy\">Make-Ahead Gravy\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.wasabimon.com/archive/how-to-roast-a-turkey/\" title=\"How to roast a turkey\">Roasting the Perfect Turkey\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://glutenfreeeasily.com/corn-butter-bean-lima-bean-casserole/\" title=\"Corn and Bean Casserole\">Corn and Bean Casserole\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://nopotcooking.com/index.php/2010/11/26/apricot-turkey/\" title=\"Apricot Turkey\">Apricot Turkey\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://simplygluten-free.blogspot.com/2010_10_01_archive.html\" title=\"Gluten-Free Coconut Chicken with Sunbutter Sauce\">Gluten-Free Coconut Chicken with Sunbutter Sauce\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.thesensitivepantry.com/the-sensitive-pantry/2009/7/7/tiny-turkey-meatballs-atop-penne-escarole.html\" title=\"Tiny Turkey Meatballs Atop Penne and Escarole\">Tiny Turkey Meatballs Atop Penne and Escarole\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://crockpot365.blogspot.com/2009/02/crockpot-maple-ham-recipe.html\" title=\"CrockPot Maple Ham Recipe\">CrockPot Maple Ham Recipe\u003c/a>\u003c/li>\n\u003cli>Are you a Honeybaked Ham lover? Then you're in luck, because the company's \u003ca href=\"http://www.adventuresofaglutenfreemom.com/2009/12/honeybaked-hams-are-now-gluten-free/\" title=\"Is Honeybaked Ham Gluten-Free\">signature sweetened, cured ham is now gluten-free\u003c/a>!\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Dessert\u003c/strong>\u003cbr>\nFor many, the best part of dinner comes after all the savory plates have been cleared. Many folks get tripped up when it comes to preparing gluten-free desserts, since baking with wheat flour is what we've all come to accept as the norm for American sweets. The following recipes are all gluten-free, but more importantly, they're incredible desserts that everyone at your table will love. \u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/30/gluten-free-bakeries-bring-holiday-cheer/\">Buy goodies from a gluten-free bakery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.goodfoodstories.com/2010/12/06/salted-caramel-cocoa/\" title=\"Salted Caramel Hot Cocoa\">Salted Caramel Hot Cocoa\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://cookitallergyfree.com/blog/2010/11/gluten-free-toffee-pecan-apple-streusel/\" title=\"Gluten-Free Toffee Pecan Apple Streusel\">Gluten-Free Toffee Pecan Apple Streusel\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/17/gluten-free-gingerbread-recipe/\">Make gluten-free gingerbread cookies\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.wasabimon.com/archive/down-under-pavlova-recipe/\" title=\"Down Under Pavlova\">Down Under Pavlova\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.thespunkycoconut.com/search/label/Pie\" title=\"Pumpkin Pie\">Pumpkin Pie\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.elanaspantry.com/double-chocolate-mocha-cookies/\" title=\"Double Chocolate Mocha Cookies\">Double Chocolate Mocha Cookies\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>Merry Christmas, everyone! I wish you all a drama and stress-free holiday dinner.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/xmas-dinner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/xmas-dinner.jpg\" alt=\"Christmas Dinner\" title=\"Christmas Dinner\" width=\"453\" height=\"378\" class=\"alignnone size-full wp-image-20265\">\u003c/a>\u003c/p>\n\u003cp>Preparing Christmas dinner is already stressful, especially if you're cooking for a houseful of hungry holiday guests. If you add a gluten allergy to an already intimidating situation, it's enough to put a well-meaning home cook over the edge!\u003c/p>\n\u003cp>Take heart, dear reader. Cooking a \u003ca href=\"http://www.thewholegang.org/2010/11/how-to-cook-gluten-free-for-guests/\" title=\"Cooking for gluten-free guests\">gluten-free Christmas dinner\u003c/a> is not difficult at all. With a few recipes and cooking tips in your arsenal, you can easily feed everyone at the table an impressive meal without sending your gluten-y guests running for the door.\u003c/p>\n\u003cp>\u003cstrong>Hors D'oeuvres\u003c/strong>\u003cbr>\nGluten-free hors d'oeuvres are probably the easiest part of the meal. A platter full of fresh veggies with ranch dressing is always a hit, as is a plate with sliced cheese and Kalamata olives. Traditional baguettes with olive oil and balsamic are out, but your local \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/30/gluten-free-bakeries-bring-holiday-cheer/\">gluten-free bakery\u003c/a> may carry gluten-free French bread -- call to find out.\u003c/p>\n\u003cp>While veggies and cheese are great, what if you want to spruce up your early dishes with something special? Here are a few recipes that will liven up your pre-meal game.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.elanaspantry.com/smoked-paprika-almonds/\" title=\"Smoked Paprika Almonds\">Smoked Paprika Almonds\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.elanaspantry.com/fig-tapenade-with-walnut-crackers/\" title=\"Fig Tapenade with Walnut Crackers\">Fig Tapenade with Walnut Crackers\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.101cookbooks.com/archives/buttertoasted-hazelnuts-recipe.html\" title=\"Butter-toasted Hazelnut\">Butter-toasted Hazelnut\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://glutenfreeeasily.com/tag/holiday-appetizer/\" title=\"Crab Spread\">Crab Spread\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://crockpot365.blogspot.com/2008/01/turkey-meatballs-with-cranberry.html\" title=\"Turkey Meatballs with Cranberry Sauce\">Turkey Meatballs with Cranberry Sauce\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://crockpot365.blogspot.com/2008/07/baked-brie-crockpot-recipe.html\" title=\"Baked Brie\">Baked Brie\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Sides\u003c/strong>\u003cbr>\nSide dishes are another easy part of a gluten-free holiday dinner. Stick to vegetable-based recipes and you'll find a lot of dishes that are gluten-free by default, requiring no doctoring or wheat analogues. If you really want to make something that involves bread crumbs or a crust, your local natural foods store will carry a selection of gluten-free options. For something more original, check out these wonderful sides by some of the internet's best gluten-free cooks.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.thespunkycoconut.com/2008/11/go-ahead-honey-food-from-your-childhood.html\" title=\"Green Bean Casserole\">Green Bean Casserole\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.101cookbooks.com/archives/tassajara-warm-red-cabbage-salad-recipe.html\" title=\"Tassajara Warm Red Cabbage Salad\">Tassajara Warm Red Cabbage Salad\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://nopotcooking.com/index.php/2010/12/02/broccolini-with-brown-butter-and-cashews/\" title=\"Broccolini with Brown Butter and Cashews\">Broccolini with Brown Butter and Cashews\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://mykidseatsquid.com/2010/11/pumpkin-potato-gratin-mushroom-swiss-chard-from-chef-joseph-george/\" title=\"Pumpkin Potato Gratin & Mushroom Swiss Chard\">Pumpkin Potato Gratin & Mushroom Swiss Chard\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.thewholegang.org/2010/11/wild-rice-and-mushroom-bake-recipe/\" title=\"Wild Rice and Mushroom Bake Recipe\">Wild Rice and Mushroom Bake Recipe\u003c/a>\u003c/li>\n\u003cli>And what's dinner without \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/13/gluten-free-thanksgiving-recipes/\">gluten-free dinner rolls\u003c/a>?\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Entrees\u003c/strong>\u003cbr>\nChristmas foods in the United States are much more free-form than \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/13/gluten-free-thanksgiving-recipes/\">traditional Thanksgiving fare\u003c/a>, but a lot of folks still love their turkey or ham for dinner. Try thinking outside of the box when planning your holiday entree, taking a cue from these recipes.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://tastyeatsathome.wordpress.com/2009/11/12/make-ahead-gluten-free-turkey-gravy-and-stuffing-for-holiday-food-fest/\" title=\"Make-Ahead Gravy\">Make-Ahead Gravy\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.wasabimon.com/archive/how-to-roast-a-turkey/\" title=\"How to roast a turkey\">Roasting the Perfect Turkey\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://glutenfreeeasily.com/corn-butter-bean-lima-bean-casserole/\" title=\"Corn and Bean Casserole\">Corn and Bean Casserole\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://nopotcooking.com/index.php/2010/11/26/apricot-turkey/\" title=\"Apricot Turkey\">Apricot Turkey\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://simplygluten-free.blogspot.com/2010_10_01_archive.html\" title=\"Gluten-Free Coconut Chicken with Sunbutter Sauce\">Gluten-Free Coconut Chicken with Sunbutter Sauce\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.thesensitivepantry.com/the-sensitive-pantry/2009/7/7/tiny-turkey-meatballs-atop-penne-escarole.html\" title=\"Tiny Turkey Meatballs Atop Penne and Escarole\">Tiny Turkey Meatballs Atop Penne and Escarole\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://crockpot365.blogspot.com/2009/02/crockpot-maple-ham-recipe.html\" title=\"CrockPot Maple Ham Recipe\">CrockPot Maple Ham Recipe\u003c/a>\u003c/li>\n\u003cli>Are you a Honeybaked Ham lover? Then you're in luck, because the company's \u003ca href=\"http://www.adventuresofaglutenfreemom.com/2009/12/honeybaked-hams-are-now-gluten-free/\" title=\"Is Honeybaked Ham Gluten-Free\">signature sweetened, cured ham is now gluten-free\u003c/a>!\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Dessert\u003c/strong>\u003cbr>\nFor many, the best part of dinner comes after all the savory plates have been cleared. Many folks get tripped up when it comes to preparing gluten-free desserts, since baking with wheat flour is what we've all come to accept as the norm for American sweets. The following recipes are all gluten-free, but more importantly, they're incredible desserts that everyone at your table will love. \u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/30/gluten-free-bakeries-bring-holiday-cheer/\">Buy goodies from a gluten-free bakery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.goodfoodstories.com/2010/12/06/salted-caramel-cocoa/\" title=\"Salted Caramel Hot Cocoa\">Salted Caramel Hot Cocoa\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://cookitallergyfree.com/blog/2010/11/gluten-free-toffee-pecan-apple-streusel/\" title=\"Gluten-Free Toffee Pecan Apple Streusel\">Gluten-Free Toffee Pecan Apple Streusel\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/17/gluten-free-gingerbread-recipe/\">Make gluten-free gingerbread cookies\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.wasabimon.com/archive/down-under-pavlova-recipe/\" title=\"Down Under Pavlova\">Down Under Pavlova\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.thespunkycoconut.com/search/label/Pie\" title=\"Pumpkin Pie\">Pumpkin Pie\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.elanaspantry.com/double-chocolate-mocha-cookies/\" title=\"Double Chocolate Mocha Cookies\">Double Chocolate Mocha Cookies\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>Merry Christmas, everyone! I wish you all a drama and stress-free holiday dinner.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "California Bûche de Noël",
"title": "California Bûche de Noël",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/buche-noel-500.jpg\" alt=\"Buche de Noel\" title=\"Buche de Noel\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-20141\">\u003c/p>\n\u003cp>What's a Bûche de Noël? Well, in English, it would be a Yule Log, a fat jellyroll of a cake that's filled and rolled into a long log shape, then iced and decorated to look like a branch fallen in the forest, complete with grooved bark, broken-off stumps,and cute little mushrooms clustered here and there, all under a dusting of powdered sugar \"snow.\"\u003c/p>\n\u003cp>Typically, the \"wood\" of the log is a light, spongy cake, baked in a thin layer on a sheet pan. Flexibility is the key here, as the cake needs to keep its shape when rolled up without cracking, smushing, or falling apart. So, most bûche de Noël recipes start with genoise, a French-style sponge cake made from egg yolks, sugar, and a small amount of flour, lightened with stiffly whipped egg whites. \u003c/p>\n\u003cp>Personally, though, I find that while genoise has a nice springy texture, it tastes like very little, which may be why, in most French desserts, it's usually brushed with liquor or syrups then smothered in fillings and glazes. For true tree-bark verisimilitude, the filling and frosting is typically a truffle-rich, deep-brown chocolate or mocha buttercream. Decorations are exuberant and goofy: bright green-and-red marzipan holly leaves, meringue or marzipan mushrooms, little chocolate banners scrolled in icing spelling out \u003cem>Joyeux Noel. \u003c/em>\u003c/p>\n\u003cp>Classic, then, means old-fashioned, butter-heavy and frankly, a little tacky. But still, the concept remains festive and fun. Why not come up with a seasonal, local cake made for a California Christmas? \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, to start: no more foam-rubber genoise. Instead, an equally light but more substantial almond cake, using whole eggs beaten to a thick cream, then folded together with toasted almonds, flour, and a surprise splash of hot milk. \u003c/p>\n\u003cp>And instead of a mouthful of chocolate-flavored butter, the filling is a creamy blend of mild fresh goat cheese (chevre) and quark, lightened with whipped cream and flavored with tangerine or clementine zest. I love \u003ca href=\"http://www.springhillcheese.com\">Spring Hill Jersey Cheese Company\u003c/a>'s vanilla quark, a mild, spreadable fresh cheese speckled with real vanilla bean, which you can find at many farmer's markets around the Bay Area, but you could substitute \u003ca href=\"http://www.cowgirlcreamery.com/cheeses.asp\">Cowgirl Creamery\u003c/a>'s fromage blanc, or use whipped cream cheese or mascarpone instead. \u003c/p>\n\u003cp>To decorate, cover your log in lightly toasted almond slices for a rough, eucalyptus-looking bark. Surround with fresh or sugar-dusted rosemary sprigs and whole clementines with leaves or the dried clementine slices sold by local farm \u003ca href=\"http://cuesa.org/farm/everything-under-sun\">Everything Under the Sun\u003c/a>. Finally, add a few fat dried figs, poached to plumpness in spiced wine or tea. Nuts, citrus, fresh cheese, dried fruit: that's the taste of California in the wintertime. \u003c/p>\n\u003cp>Happy Holidays!\u003c/p>\n\u003cp>\u003cstrong>California Bûche de Noël \u003c/strong>\u003cbr>\nSince both the filling and the cake mixtures require a lot of beating, a stand mixer comes in very handy here. However, you can also use a hand-held electric mixer. Feel free to substitute walnuts or hazelnuts for the almonds; omit almond extract and amaretto. You can make cake, filling, and garnishes the day before serving; filled and rolled, it will keep well in the refrigerator for 1-2 days. Add the garnishes just before serving. \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1 cake, serves 8-10\u003c/p>\n\u003cp>\u003cstrong>Almond Cake \u003c/strong>\u003c/p>\n\u003cp>\u003cem>Ingredients:\u003c/em>\u003cbr>\n1 cup sliced almonds, divided\u003cbr>\n¾ cup flour\u003cbr>\n1 tsp baking powder\u003cbr>\n¼ tsp salt\u003cbr>\n2 eggs\u003cbr>\n1 tsp vanilla\u003cbr>\n¼ tsp almond extract\u003cbr>\n2 tbsp amaretto liqueur, optional\u003cbr>\n1 cup + 1 tsp sugar\u003cbr>\n½ cup milk\u003cbr>\n1 tbsp butter\u003c/p>\n\u003cp>\u003cem>Preparation:\u003c/em>\u003cbr>\n1. Preheat oven to 350 degrees. Line a 9\" x 13\" rimmed baking sheet with parchment paper. Lightly grease and flour paper, shaking off excess. Sprinkle a thin, clean tea towel with powdered sugar and set aside. \u003c/p>\n\u003cp>2. To prepare almonds, spread slices out on a baking sheet and bake for 5-8 minutes at 325 degrees, until they smell toasty and are light golden brown in spots. Remove from oven and let cool. Measure out 1/3 cup of almonds, and set remaining almonds aside. Toss 1/3 cup almonds with 1 tsp sugar. Chop finely or, using a food processor or blender, pulse in short bursts into a coarse powder. \u003c/p>\n\u003cp>3. Sift flour, baking powder, and salt together. Stir in ground almonds. Set aside.\u003c/p>\n\u003cp>4. Beat eggs with vanilla, almond extract, and 1 tbsp amaretto (if using) for 1 minute. Add sugar a little at a time, beating vigorously for at least 5 minutes, until mixture is very thick (about the consistency of soft mayonnaise) and a pale creamy-yellow. When you lift the beaters, the mixture should form a ribbon as it falls back into the bowl.\u003c/p>\n\u003cp>5. Over low heat, heat milk and butter together until butter is melted and milk is hot but not boiling. \u003c/p>\n\u003cp>6. Gently fold flour mixture in eggs. Pour in milk and butter and stir gently until batter is smooth. Pour batter into prepared pan. Bake for 30 minutes, or until top is pale golden and springs back when pressed with a fingertip. \u003c/p>\n\u003cp>7. Holding onto the parchment, lift cake off baking sheet and reverse onto prepared tea towel. Peel off parchment and discard. Using a small sharp knife, trim off any hard or crunchy edges. Starting at the short end closest to you, roll the cake and towel together away from you into a fat log. Set aside to cool for an hour or so. (It’s important to roll up the cake while still hot, so it will stay flexible as it cools.)\u003c/p>\n\u003cp>\u003cstrong>Chevre-Citrus Filling\u003c/strong>\u003cbr>\nIf you're a goat cheese hater, substitute whipped cream cheese or Neufchatel. Leave out the orange liqueur if you don’t want to splurge on a name brand; cheap triple sec will make the whole batch taste like baby aspirin. \u003c/p>\n\u003cp>\u003cem>Ingredients:\u003c/em>\u003cbr>\n1 cup (8 oz) quark, fromage blanc, or mascarpone cheese\u003cbr>\n4 oz mild, fresh goat cheese, crumbled\u003cbr>\n1 tbsp good quality orange liqueur, such as Cointreau or Grand Marnier\u003cbr>\n2 tbsp honey, or to taste\u003cbr>\n1 tbsp grated tangerine or clementine zest\u003cbr>\n1-2 tbsp milk, as needed\u003cbr>\n1 cup heavy cream\u003cbr>\n1 tbsp finely chopped candied orange rind and/or 1 tbsp finely chopped candied ginger\u003c/p>\n\u003cp>\u003cem>Preparation:\u003c/em>\u003cbr>\n1. Beat mascarpone, goat cheese, orange liqueur, honey, and zest together until smooth, adding milk as necessary to get a smooth consistency. \u003c/p>\n\u003cp>2. In a separate bowl, beat cream to soft peaks. Fold cream gently into mascarpone mixture. Fold in candied rind and/or ginger. Cover and chill until needed. \u003c/p>\n\u003cp>\u003cstrong>Sugared Rosemary Sprigs \u003c/strong>\u003cbr>\nFresh rosemary sprigs are a nice touch of greenery around your completed cake. However, if you want to go all out and make them look winter-frosted, beat 1 egg white until frothy. Dip rosemary sprigs into egg white to coat, then dip and turn in granulated sugar to cover. Set aside to dry. \u003c/p>\n\u003cp>\u003cstrong>Poached Dried Figs\u003c/strong>\u003cbr>\nYou can use any liquid you like to poach the figs, such equal parts water and red or white wine; apple cider; or spiced tea. \u003c/p>\n\u003cp>\u003cem>Ingredients:\u003c/em>\u003cbr>\n10 dried figs\u003cbr>\n2 cups liquid\u003cbr>\nRind of 1 orange or tangerine, in large pieces\u003cbr>\n1 tbsp honey\u003cbr>\n1 cinnamon stick\u003cbr>\n4 or 5 whole cloves\u003c/p>\n\u003cp>\u003cem>Preparation:\u003c/em>\u003cbr>\nCover figs with liquid, add rind, honey, and spices. Bring to a simmer and cook over low heat for 20 minutes, or until figs are soft and puffed up. Remove from heat and let cool in liquid. Refrigerate until needed. \u003c/p>\n\u003cp>\u003cstrong>To Assemble Cake\u003c/strong>\u003cbr>\nAlmond Cake\u003cbr>\nChevre-Citrus Filling\u003cbr>\nRemaining toasted almonds\u003cbr>\nFresh or Sugared Rosemary Sprigs\u003cbr>\nWhole clementines with leaves, or dried clementine slices\u003cbr>\nPoached Dried Figs, drained and halved\u003c/p>\n\u003cp>1. Unroll cake from towel. Sprinkle with 1 tbsp amaretto, if using. Spread half the filling across cake, leaving a bare margin of about ½ inch on all sides. Starting from the short end again, roll up cake tightly (without towel). \u003c/p>\n\u003cp>2. Using a butter knife or offset spatula, cover cake with remaining filling. Trim ends to reveal spiral pattern. Press sliced almonds over filling. Drape cake with plastic wrap and chill for several hours or overnight. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>3. To serve, arrange rosemary sprigs, clementines (or clementine slices), and figs around cake. Slice and serve, including 2 poached fig halves with each slice. \u003c/p>\n\n",
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"excerpt": "A California-inspired update of the classic French Bûche de Noël, or Yule Log Cake, with clementines, almonds, goat cheese, and figs. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/buche-noel-500.jpg\" alt=\"Buche de Noel\" title=\"Buche de Noel\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-20141\">\u003c/p>\n\u003cp>What's a Bûche de Noël? Well, in English, it would be a Yule Log, a fat jellyroll of a cake that's filled and rolled into a long log shape, then iced and decorated to look like a branch fallen in the forest, complete with grooved bark, broken-off stumps,and cute little mushrooms clustered here and there, all under a dusting of powdered sugar \"snow.\"\u003c/p>\n\u003cp>Typically, the \"wood\" of the log is a light, spongy cake, baked in a thin layer on a sheet pan. Flexibility is the key here, as the cake needs to keep its shape when rolled up without cracking, smushing, or falling apart. So, most bûche de Noël recipes start with genoise, a French-style sponge cake made from egg yolks, sugar, and a small amount of flour, lightened with stiffly whipped egg whites. \u003c/p>\n\u003cp>Personally, though, I find that while genoise has a nice springy texture, it tastes like very little, which may be why, in most French desserts, it's usually brushed with liquor or syrups then smothered in fillings and glazes. For true tree-bark verisimilitude, the filling and frosting is typically a truffle-rich, deep-brown chocolate or mocha buttercream. Decorations are exuberant and goofy: bright green-and-red marzipan holly leaves, meringue or marzipan mushrooms, little chocolate banners scrolled in icing spelling out \u003cem>Joyeux Noel. \u003c/em>\u003c/p>\n\u003cp>Classic, then, means old-fashioned, butter-heavy and frankly, a little tacky. But still, the concept remains festive and fun. Why not come up with a seasonal, local cake made for a California Christmas? \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, to start: no more foam-rubber genoise. Instead, an equally light but more substantial almond cake, using whole eggs beaten to a thick cream, then folded together with toasted almonds, flour, and a surprise splash of hot milk. \u003c/p>\n\u003cp>And instead of a mouthful of chocolate-flavored butter, the filling is a creamy blend of mild fresh goat cheese (chevre) and quark, lightened with whipped cream and flavored with tangerine or clementine zest. I love \u003ca href=\"http://www.springhillcheese.com\">Spring Hill Jersey Cheese Company\u003c/a>'s vanilla quark, a mild, spreadable fresh cheese speckled with real vanilla bean, which you can find at many farmer's markets around the Bay Area, but you could substitute \u003ca href=\"http://www.cowgirlcreamery.com/cheeses.asp\">Cowgirl Creamery\u003c/a>'s fromage blanc, or use whipped cream cheese or mascarpone instead. \u003c/p>\n\u003cp>To decorate, cover your log in lightly toasted almond slices for a rough, eucalyptus-looking bark. Surround with fresh or sugar-dusted rosemary sprigs and whole clementines with leaves or the dried clementine slices sold by local farm \u003ca href=\"http://cuesa.org/farm/everything-under-sun\">Everything Under the Sun\u003c/a>. Finally, add a few fat dried figs, poached to plumpness in spiced wine or tea. Nuts, citrus, fresh cheese, dried fruit: that's the taste of California in the wintertime. \u003c/p>\n\u003cp>Happy Holidays!\u003c/p>\n\u003cp>\u003cstrong>California Bûche de Noël \u003c/strong>\u003cbr>\nSince both the filling and the cake mixtures require a lot of beating, a stand mixer comes in very handy here. However, you can also use a hand-held electric mixer. Feel free to substitute walnuts or hazelnuts for the almonds; omit almond extract and amaretto. You can make cake, filling, and garnishes the day before serving; filled and rolled, it will keep well in the refrigerator for 1-2 days. Add the garnishes just before serving. \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1 cake, serves 8-10\u003c/p>\n\u003cp>\u003cstrong>Almond Cake \u003c/strong>\u003c/p>\n\u003cp>\u003cem>Ingredients:\u003c/em>\u003cbr>\n1 cup sliced almonds, divided\u003cbr>\n¾ cup flour\u003cbr>\n1 tsp baking powder\u003cbr>\n¼ tsp salt\u003cbr>\n2 eggs\u003cbr>\n1 tsp vanilla\u003cbr>\n¼ tsp almond extract\u003cbr>\n2 tbsp amaretto liqueur, optional\u003cbr>\n1 cup + 1 tsp sugar\u003cbr>\n½ cup milk\u003cbr>\n1 tbsp butter\u003c/p>\n\u003cp>\u003cem>Preparation:\u003c/em>\u003cbr>\n1. Preheat oven to 350 degrees. Line a 9\" x 13\" rimmed baking sheet with parchment paper. Lightly grease and flour paper, shaking off excess. Sprinkle a thin, clean tea towel with powdered sugar and set aside. \u003c/p>\n\u003cp>2. To prepare almonds, spread slices out on a baking sheet and bake for 5-8 minutes at 325 degrees, until they smell toasty and are light golden brown in spots. Remove from oven and let cool. Measure out 1/3 cup of almonds, and set remaining almonds aside. Toss 1/3 cup almonds with 1 tsp sugar. Chop finely or, using a food processor or blender, pulse in short bursts into a coarse powder. \u003c/p>\n\u003cp>3. Sift flour, baking powder, and salt together. Stir in ground almonds. Set aside.\u003c/p>\n\u003cp>4. Beat eggs with vanilla, almond extract, and 1 tbsp amaretto (if using) for 1 minute. Add sugar a little at a time, beating vigorously for at least 5 minutes, until mixture is very thick (about the consistency of soft mayonnaise) and a pale creamy-yellow. When you lift the beaters, the mixture should form a ribbon as it falls back into the bowl.\u003c/p>\n\u003cp>5. Over low heat, heat milk and butter together until butter is melted and milk is hot but not boiling. \u003c/p>\n\u003cp>6. Gently fold flour mixture in eggs. Pour in milk and butter and stir gently until batter is smooth. Pour batter into prepared pan. Bake for 30 minutes, or until top is pale golden and springs back when pressed with a fingertip. \u003c/p>\n\u003cp>7. Holding onto the parchment, lift cake off baking sheet and reverse onto prepared tea towel. Peel off parchment and discard. Using a small sharp knife, trim off any hard or crunchy edges. Starting at the short end closest to you, roll the cake and towel together away from you into a fat log. Set aside to cool for an hour or so. (It’s important to roll up the cake while still hot, so it will stay flexible as it cools.)\u003c/p>\n\u003cp>\u003cstrong>Chevre-Citrus Filling\u003c/strong>\u003cbr>\nIf you're a goat cheese hater, substitute whipped cream cheese or Neufchatel. Leave out the orange liqueur if you don’t want to splurge on a name brand; cheap triple sec will make the whole batch taste like baby aspirin. \u003c/p>\n\u003cp>\u003cem>Ingredients:\u003c/em>\u003cbr>\n1 cup (8 oz) quark, fromage blanc, or mascarpone cheese\u003cbr>\n4 oz mild, fresh goat cheese, crumbled\u003cbr>\n1 tbsp good quality orange liqueur, such as Cointreau or Grand Marnier\u003cbr>\n2 tbsp honey, or to taste\u003cbr>\n1 tbsp grated tangerine or clementine zest\u003cbr>\n1-2 tbsp milk, as needed\u003cbr>\n1 cup heavy cream\u003cbr>\n1 tbsp finely chopped candied orange rind and/or 1 tbsp finely chopped candied ginger\u003c/p>\n\u003cp>\u003cem>Preparation:\u003c/em>\u003cbr>\n1. Beat mascarpone, goat cheese, orange liqueur, honey, and zest together until smooth, adding milk as necessary to get a smooth consistency. \u003c/p>\n\u003cp>2. In a separate bowl, beat cream to soft peaks. Fold cream gently into mascarpone mixture. Fold in candied rind and/or ginger. Cover and chill until needed. \u003c/p>\n\u003cp>\u003cstrong>Sugared Rosemary Sprigs \u003c/strong>\u003cbr>\nFresh rosemary sprigs are a nice touch of greenery around your completed cake. However, if you want to go all out and make them look winter-frosted, beat 1 egg white until frothy. Dip rosemary sprigs into egg white to coat, then dip and turn in granulated sugar to cover. Set aside to dry. \u003c/p>\n\u003cp>\u003cstrong>Poached Dried Figs\u003c/strong>\u003cbr>\nYou can use any liquid you like to poach the figs, such equal parts water and red or white wine; apple cider; or spiced tea. \u003c/p>\n\u003cp>\u003cem>Ingredients:\u003c/em>\u003cbr>\n10 dried figs\u003cbr>\n2 cups liquid\u003cbr>\nRind of 1 orange or tangerine, in large pieces\u003cbr>\n1 tbsp honey\u003cbr>\n1 cinnamon stick\u003cbr>\n4 or 5 whole cloves\u003c/p>\n\u003cp>\u003cem>Preparation:\u003c/em>\u003cbr>\nCover figs with liquid, add rind, honey, and spices. Bring to a simmer and cook over low heat for 20 minutes, or until figs are soft and puffed up. Remove from heat and let cool in liquid. Refrigerate until needed. \u003c/p>\n\u003cp>\u003cstrong>To Assemble Cake\u003c/strong>\u003cbr>\nAlmond Cake\u003cbr>\nChevre-Citrus Filling\u003cbr>\nRemaining toasted almonds\u003cbr>\nFresh or Sugared Rosemary Sprigs\u003cbr>\nWhole clementines with leaves, or dried clementine slices\u003cbr>\nPoached Dried Figs, drained and halved\u003c/p>\n\u003cp>1. Unroll cake from towel. Sprinkle with 1 tbsp amaretto, if using. Spread half the filling across cake, leaving a bare margin of about ½ inch on all sides. Starting from the short end again, roll up cake tightly (without towel). \u003c/p>\n\u003cp>2. Using a butter knife or offset spatula, cover cake with remaining filling. Trim ends to reveal spiral pattern. Press sliced almonds over filling. Drape cake with plastic wrap and chill for several hours or overnight. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>3. To serve, arrange rosemary sprigs, clementines (or clementine slices), and figs around cake. Slice and serve, including 2 poached fig halves with each slice. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Gluten-Free Gingerbread Cookies",
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"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/gluten-free-gingerbread-men5.jpg\" alt=\"Gluten Free Gingerbread Cookies Recipe\" title=\"Gluten Free Gingerbread Cookies Recipe\" width=\"450\" height=\"300\" class=\"alignnone size-full wp-image-19951\">\u003c/p>\n\u003cp>Gingerbread cookies are one of my favorite parts of the holiday season. I haven't made Christmas cookies since discovering I had a gluten sensitivity, a sad, sad situation that many gluten-free folks experience. Learning a new kind of baking is scary, and all it takes is one flop to make sure you never make another attempt.\u003c/p>\n\u003cp>For me, I just never tried. I figured I could never compete with my grandma's gingerbread recipe that I grew up with, and the idea of duplicating her perfectly tender recipe without using wheat flour threw me for a loop. This year, I got over myself. And guess what? The gingerbread cookies I made were nothing short of incredible.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/gluten-free-gingerbread-men3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/gluten-free-gingerbread-men3.jpg\" alt=\"Gluten Free Gingerbread Cookies Recipe\" title=\"Gluten Free Gingerbread Cookies Recipe\" width=\"300\" height=\"450\" class=\"alignleft size-full wp-image-19949\">\u003c/a>There's a trick to working with gluten-free dough, since it's much stickier than doughs made with wheat flour. It needs to be kept chilled, and once it's been cut with cookie cutters, moving it from one place to another is nearly impossible because it likes to hang onto to everything it touches. The best way to work with gluten-free cookie doughs is to roll it out between two pieces of parchment and then stick it in the fridge for 30 minutes. Once it's chilled, you can cut out your shapes with cookie cutters. \u003c/p>\n\u003cp>At this point I recommend removing the excess dough to be re-rolled, and then cutting the parchment around the cookies with a pair of scissors. The cookies can then be moved without contorting into ridiculous shapes, and since they're on parchment, they won't stick to the cookie sheet after they're done baking. Once they're done, I move the baked cookies while they're still secured to the parchment, leaving them on the paper until they're completely cooled and not likely to break into pieces.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Also, I found the funniest cookie cutters I've seen in a long time: \u003ca href=\"http://www.amazon.com/gp/product/B003YUBQHO?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B003YUBQHO\" rel=\"nofollow\">Fred & Friends Ninjabread Men Cookie Cutters\u003c/a>. While you can buy them online, I got my \u003ca href=\"http://www.wasabimon.com/archive/ninjabread-men/\" title=\"Ninjabread Men\" target=\"_blank\">ninjabread men\u003c/a> at a local East Bay gift shop called \u003ca href=\"http://www.nathanandco.com/\" title=\"East Bay Gift Shop\">Nathan & Co\u003c/a>. This little shop carries a huge array of culinary gifts, and if you're looking for some last minute presents for the foodie in your life, I can't recommend this place enough. Another place to shop for gifts for the chef in your family is \u003ca href=\"http://urbanindigo.com/\" title=\"East Bay Gift Shop\">Urban Indigo\u003c/a>, in Oakland.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/ninjabread-men1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/ninjabread-men1.jpg\" alt=\"Ninjabread Men\" title=\"Ninjabread Men\" width=\"450\" height=\"300\" class=\"alignnone size-full wp-image-19950\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Gluten-Free Gingerbread Cookies\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> About 2 dozen 3-inch cookies\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 cup non-hydrogenated shortening\u003cbr>\n1/2 cup sugar\u003cbr>\n1/2 teaspoon \u003ca href=\"http://www.amazon.com/gp/product/B0001ZRHDM?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B0001ZRHDM\" rel=\"nofollow\">xanthan gum\u003c/a>\u003cbr>\n1/8 teaspoon \u003ca href=\"http://www.amazon.com/gp/product/B0001ZT53M?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B0001ZT53M\" rel=\"nofollow\">guar gum\u003c/a>\u003cbr>\n2 egg yolks\u003cbr>\n1/4 teaspoon \u003ca href=\"http://www.wasabimon.com/archive/homemade-vanilla-extract/\" title=\"How to Make Homemade Vanilla Extract\">pure vanilla extract\u003c/a>\u003cbr>\n1/3 cup blackstrap molasses\u003cbr>\n1 1/2 cups \u003ca href=\"http://www.wasabimon.com/archive/basic-gluten-free-flour-mix-recipe/\" title=\"Gluten Free Flour Mix\">gluten-free flour mix\u003c/a>\u003cbr>\n1/2 cup + 2 tablespoons \u003ca href=\"http://www.bobsredmill.com/sweet-white-rice-flour.html\" title=\"Sweet Rice Flour\">sweet rice flour\u003c/a>\u003cbr>\n1 teaspoon baking soda\u003cbr>\n1 teaspoon cinnamon\u003cbr>\n1/2 teaspoon ground ginger\u003cbr>\n1/2 teaspoon ground cloves\u003cbr>\n1/4 teaspoon allspice\u003cbr>\n1/2 teaspoon salt\u003cbr>\nIcing and sprinkles for decorating\n\n\u003c/p>\u003ch3>Recipe method:\u003c/h3>\n\u003cp>1. With a stand mixer or electric hand beater, beat shortening, sugar, xanthan gum, and guar gum until well mixed. Add in egg yolks and beat for 1 minute, then add vanilla and molasses and mix until well incorporated.\u003c/p>\n\u003cp>2. Add gluten-free flour mix, sweet rice flour, baking soda, cinnamon, ginger, cloves, allspice, and salt. Beat until you've got a smooth dough. Roll dough out between two pieces of parchment until it is 1/2-inch thick and refrigerate for 1 hour. \u003c/p>\n\u003cp>3. Remove dough from fridge and cut with cookie cutters. Remove the excess dough from between the shapes and cut the parchment around the cookies with a pair of scissors. Gently move the cookies with their attached parchment to a cookie sheet and place the baking sheet in the refrigerator to keep the cookies chilled. Repeat until you've used up all the dough. \u003c/p>\n\u003cp>4. Once all the dough has been cut with cookie cutters and the shapes are arranged on a baking sheet, place the baking sheets in the refrigerator for 30 minutes. Preheat the oven to 350° while they are chilling.\u003c/p>\n\u003cp>5. Bake cookies for 7 minutes. Remove from oven and allow to cool on pan for 5 minutes before moving the cookies, with their attached piece of parchment, to a cooling rack. Allow to cool fully before decorating.\u003c/p>\n\u003cp>6. Decorate cookies by piping with your favorite decorating icing and then sprinkling with colorful sprinkles. The sky's the limit!\u003c/p>\n\u003cp>\u003cstrong>Looking for more gluten-free holiday cookies?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.wasabimon.com/archive/linzer-cookies/\" title=\"Gluten Free Linzer Cookies Recipe\">Gluten-Free Linzer Cookies\u003c/a>\u003cbr>\n\u003ca href=\"http://www.adventuresofaglutenfreemom.com/2009/11/gf-gingerbread-house/\" title=\"Gluten-Free Gingerbread House\">Gluten Free Gingerbread House\u003c/a>\u003cbr>\n\u003ca href=\"http://www.thespunkycoconut.com/2010/12/christmas-cookies-gluten-free.html\" title=\"Gluten Free Christmas Stars\">Gluten-Free Christmas Stars\u003c/a>\u003cbr>\n\u003ca href=\"http://tastyeatsathome.wordpress.com/2009/12/23/last-minute-christmas-treats-toffee-and-ginger-chip-teff-cookies/\" title=\"Toffee and Ginger Chip Teff Cookies\">Last-Minute Christmas Treats – Toffee and Ginger Chip Teff Cookies\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/gluten-free-gingerbread-men4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/gluten-free-gingerbread-men4.jpg\" alt=\"Gluten Free Gingerbread Cookies Recipe\" title=\"Gluten Free Gingerbread Cookies Recipe\" width=\"450\" height=\"300\" class=\"alignnone size-full wp-image-19952\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "These gluten-free gingerbread stars and ninjabread men are the cutest, tastiest gluten-free cookies you'll see all year.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/gluten-free-gingerbread-men5.jpg\" alt=\"Gluten Free Gingerbread Cookies Recipe\" title=\"Gluten Free Gingerbread Cookies Recipe\" width=\"450\" height=\"300\" class=\"alignnone size-full wp-image-19951\">\u003c/p>\n\u003cp>Gingerbread cookies are one of my favorite parts of the holiday season. I haven't made Christmas cookies since discovering I had a gluten sensitivity, a sad, sad situation that many gluten-free folks experience. Learning a new kind of baking is scary, and all it takes is one flop to make sure you never make another attempt.\u003c/p>\n\u003cp>For me, I just never tried. I figured I could never compete with my grandma's gingerbread recipe that I grew up with, and the idea of duplicating her perfectly tender recipe without using wheat flour threw me for a loop. This year, I got over myself. And guess what? The gingerbread cookies I made were nothing short of incredible.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/gluten-free-gingerbread-men3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/gluten-free-gingerbread-men3.jpg\" alt=\"Gluten Free Gingerbread Cookies Recipe\" title=\"Gluten Free Gingerbread Cookies Recipe\" width=\"300\" height=\"450\" class=\"alignleft size-full wp-image-19949\">\u003c/a>There's a trick to working with gluten-free dough, since it's much stickier than doughs made with wheat flour. It needs to be kept chilled, and once it's been cut with cookie cutters, moving it from one place to another is nearly impossible because it likes to hang onto to everything it touches. The best way to work with gluten-free cookie doughs is to roll it out between two pieces of parchment and then stick it in the fridge for 30 minutes. Once it's chilled, you can cut out your shapes with cookie cutters. \u003c/p>\n\u003cp>At this point I recommend removing the excess dough to be re-rolled, and then cutting the parchment around the cookies with a pair of scissors. The cookies can then be moved without contorting into ridiculous shapes, and since they're on parchment, they won't stick to the cookie sheet after they're done baking. Once they're done, I move the baked cookies while they're still secured to the parchment, leaving them on the paper until they're completely cooled and not likely to break into pieces.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Also, I found the funniest cookie cutters I've seen in a long time: \u003ca href=\"http://www.amazon.com/gp/product/B003YUBQHO?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B003YUBQHO\" rel=\"nofollow\">Fred & Friends Ninjabread Men Cookie Cutters\u003c/a>. While you can buy them online, I got my \u003ca href=\"http://www.wasabimon.com/archive/ninjabread-men/\" title=\"Ninjabread Men\" target=\"_blank\">ninjabread men\u003c/a> at a local East Bay gift shop called \u003ca href=\"http://www.nathanandco.com/\" title=\"East Bay Gift Shop\">Nathan & Co\u003c/a>. This little shop carries a huge array of culinary gifts, and if you're looking for some last minute presents for the foodie in your life, I can't recommend this place enough. Another place to shop for gifts for the chef in your family is \u003ca href=\"http://urbanindigo.com/\" title=\"East Bay Gift Shop\">Urban Indigo\u003c/a>, in Oakland.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/ninjabread-men1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/ninjabread-men1.jpg\" alt=\"Ninjabread Men\" title=\"Ninjabread Men\" width=\"450\" height=\"300\" class=\"alignnone size-full wp-image-19950\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Gluten-Free Gingerbread Cookies\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> About 2 dozen 3-inch cookies\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 cup non-hydrogenated shortening\u003cbr>\n1/2 cup sugar\u003cbr>\n1/2 teaspoon \u003ca href=\"http://www.amazon.com/gp/product/B0001ZRHDM?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B0001ZRHDM\" rel=\"nofollow\">xanthan gum\u003c/a>\u003cbr>\n1/8 teaspoon \u003ca href=\"http://www.amazon.com/gp/product/B0001ZT53M?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B0001ZT53M\" rel=\"nofollow\">guar gum\u003c/a>\u003cbr>\n2 egg yolks\u003cbr>\n1/4 teaspoon \u003ca href=\"http://www.wasabimon.com/archive/homemade-vanilla-extract/\" title=\"How to Make Homemade Vanilla Extract\">pure vanilla extract\u003c/a>\u003cbr>\n1/3 cup blackstrap molasses\u003cbr>\n1 1/2 cups \u003ca href=\"http://www.wasabimon.com/archive/basic-gluten-free-flour-mix-recipe/\" title=\"Gluten Free Flour Mix\">gluten-free flour mix\u003c/a>\u003cbr>\n1/2 cup + 2 tablespoons \u003ca href=\"http://www.bobsredmill.com/sweet-white-rice-flour.html\" title=\"Sweet Rice Flour\">sweet rice flour\u003c/a>\u003cbr>\n1 teaspoon baking soda\u003cbr>\n1 teaspoon cinnamon\u003cbr>\n1/2 teaspoon ground ginger\u003cbr>\n1/2 teaspoon ground cloves\u003cbr>\n1/4 teaspoon allspice\u003cbr>\n1/2 teaspoon salt\u003cbr>\nIcing and sprinkles for decorating\n\n\u003c/p>\u003ch3>Recipe method:\u003c/h3>\n\u003cp>1. With a stand mixer or electric hand beater, beat shortening, sugar, xanthan gum, and guar gum until well mixed. Add in egg yolks and beat for 1 minute, then add vanilla and molasses and mix until well incorporated.\u003c/p>\n\u003cp>2. Add gluten-free flour mix, sweet rice flour, baking soda, cinnamon, ginger, cloves, allspice, and salt. Beat until you've got a smooth dough. Roll dough out between two pieces of parchment until it is 1/2-inch thick and refrigerate for 1 hour. \u003c/p>\n\u003cp>3. Remove dough from fridge and cut with cookie cutters. Remove the excess dough from between the shapes and cut the parchment around the cookies with a pair of scissors. Gently move the cookies with their attached parchment to a cookie sheet and place the baking sheet in the refrigerator to keep the cookies chilled. Repeat until you've used up all the dough. \u003c/p>\n\u003cp>4. Once all the dough has been cut with cookie cutters and the shapes are arranged on a baking sheet, place the baking sheets in the refrigerator for 30 minutes. Preheat the oven to 350° while they are chilling.\u003c/p>\n\u003cp>5. Bake cookies for 7 minutes. Remove from oven and allow to cool on pan for 5 minutes before moving the cookies, with their attached piece of parchment, to a cooling rack. Allow to cool fully before decorating.\u003c/p>\n\u003cp>6. Decorate cookies by piping with your favorite decorating icing and then sprinkling with colorful sprinkles. The sky's the limit!\u003c/p>\n\u003cp>\u003cstrong>Looking for more gluten-free holiday cookies?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.wasabimon.com/archive/linzer-cookies/\" title=\"Gluten Free Linzer Cookies Recipe\">Gluten-Free Linzer Cookies\u003c/a>\u003cbr>\n\u003ca href=\"http://www.adventuresofaglutenfreemom.com/2009/11/gf-gingerbread-house/\" title=\"Gluten-Free Gingerbread House\">Gluten Free Gingerbread House\u003c/a>\u003cbr>\n\u003ca href=\"http://www.thespunkycoconut.com/2010/12/christmas-cookies-gluten-free.html\" title=\"Gluten Free Christmas Stars\">Gluten-Free Christmas Stars\u003c/a>\u003cbr>\n\u003ca href=\"http://tastyeatsathome.wordpress.com/2009/12/23/last-minute-christmas-treats-toffee-and-ginger-chip-teff-cookies/\" title=\"Toffee and Ginger Chip Teff Cookies\">Last-Minute Christmas Treats – Toffee and Ginger Chip Teff Cookies\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/gluten-free-gingerbread-men4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/gluten-free-gingerbread-men4.jpg\" alt=\"Gluten Free Gingerbread Cookies Recipe\" title=\"Gluten Free Gingerbread Cookies Recipe\" width=\"450\" height=\"300\" class=\"alignnone size-full wp-image-19952\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Roasted Brussels Sprouts Chips with Lemon and Parmigiano",
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"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/2010_12_brussels_sprouts_chips-3.jpg\" alt=\"Brussels Sprout Chips\" title=\"Brussels Sprout Chips\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19809\">\u003cbr>\n\u003cem>Roasted Brussels Sprouts Chips with Lemon and Parmigiano\u003c/em>\u003c/p>\n\u003cp>Are all the Christmas cookies and sweets making you crave a little ruffage? All the rich holiday dinners and party food causing your body to beg for some wholesome veggies? \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/12/23/brussels-sprouts-two-ways/\">Brussels sprouts\u003c/a> to the rescue. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/marlowe-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/marlowe-1.jpg\" alt=\"Marlowe, SF\" title=\"Marlowe, SF\" width=\"500\" height=\"366\" class=\"alignnone size-full wp-image-19810\">\u003c/a>\u003cbr>\n\u003cem>Marlowe, SF\u003c/em>\u003c/p>\n\u003cp>The inspiration for this recipe comes from \u003ca href=\"http://marlowesf.com/\">Marlowe\u003c/a>. Chef Jennifer Puccio's \u003cstrong>Crispy Brussels Sprouts Chips with Meyer Lemon and Sea Salt\u003c/strong> were love at first sight. She separates the individual leaves of the Brussels sprouts, then flash-fries them to a delicate, light crisp. A spray of lemon juice, fragrant Meyer lemon zest, and sprinkle of sea salt are all that's needed to brighten up these \"chips.\" \u003c/p>\n\u003cp>For my at-home remake version, I opted to roast the Brussels sprouts rather than fry them. A tip on separating the leaves -- I found that the easiest way to do so was to keep trimming the bottom stem as I peeled away the layers. This was the most time consuming part, but once it is done, the rest is a breeze. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Top the roasted Brussels sprouts chips with some lemon zest and parmigiano, and this is one addictive snack! Salty, crispy, flavorful, and best of all, a healthy dose of vegetables.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/2010_12_brussels_sprouts_chips-2.jpg\" alt=\"Brussels Sprout leaves \" title=\"Brussels Sprout leaves \" width=\"338\" height=\"500\" class=\"alignnone size-full wp-image-19808\">\u003cbr>\n\u003cem>Brussels Sprouts leaves tossed in olive oil, lemon, salt and pepper\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Roasted Brussels Sprouts Chips with Lemon and Parmigiano\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 2 as an appetizer\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 pound Brussels Sprouts\u003cbr>\n3 tablespoons olive oil\u003cbr>\n1/2 teaspoon salt\u003cbr>\n1/2 teaspoon pepper\u003cbr>\nJuice of half a lemon\u003cbr>\nZest of one lemon\u003cbr>\n1/4 cup grated Parmigiano Reggiano\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tPreheat oven 350 F\u003cbr>\n2.\tWash Brussels sprouts. Trim the bottom stems and discard. Remove any wilted outer leaves and discard.\u003cbr>\n3.\tCut each sprout in half. Remove loose leaves. Combine halves and leaves in a bowl and toss with olive oil, salt, pepper, and lemon juice. Place on a foil-lined baking sheet with the halved sides facing down.\u003cbr>\n4.\tRoast for 20-30 minutes or until outside of the Brussels sprouts are golden and crisp.\u003cbr>\n5.\tTop with lemon zest and grated cheese. Serve immediately.\u003c/p>\n\n",
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"excerpt": "Crispy Brussels Sprouts Chips, inspired by Marlowe's signature dish. Salty, crispy, flavorful, and best of all, a healthy dose of vegetables during this cookie-laden season.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/2010_12_brussels_sprouts_chips-3.jpg\" alt=\"Brussels Sprout Chips\" title=\"Brussels Sprout Chips\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19809\">\u003cbr>\n\u003cem>Roasted Brussels Sprouts Chips with Lemon and Parmigiano\u003c/em>\u003c/p>\n\u003cp>Are all the Christmas cookies and sweets making you crave a little ruffage? All the rich holiday dinners and party food causing your body to beg for some wholesome veggies? \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/12/23/brussels-sprouts-two-ways/\">Brussels sprouts\u003c/a> to the rescue. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/marlowe-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/marlowe-1.jpg\" alt=\"Marlowe, SF\" title=\"Marlowe, SF\" width=\"500\" height=\"366\" class=\"alignnone size-full wp-image-19810\">\u003c/a>\u003cbr>\n\u003cem>Marlowe, SF\u003c/em>\u003c/p>\n\u003cp>The inspiration for this recipe comes from \u003ca href=\"http://marlowesf.com/\">Marlowe\u003c/a>. Chef Jennifer Puccio's \u003cstrong>Crispy Brussels Sprouts Chips with Meyer Lemon and Sea Salt\u003c/strong> were love at first sight. She separates the individual leaves of the Brussels sprouts, then flash-fries them to a delicate, light crisp. A spray of lemon juice, fragrant Meyer lemon zest, and sprinkle of sea salt are all that's needed to brighten up these \"chips.\" \u003c/p>\n\u003cp>For my at-home remake version, I opted to roast the Brussels sprouts rather than fry them. A tip on separating the leaves -- I found that the easiest way to do so was to keep trimming the bottom stem as I peeled away the layers. This was the most time consuming part, but once it is done, the rest is a breeze. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Top the roasted Brussels sprouts chips with some lemon zest and parmigiano, and this is one addictive snack! Salty, crispy, flavorful, and best of all, a healthy dose of vegetables.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/2010_12_brussels_sprouts_chips-2.jpg\" alt=\"Brussels Sprout leaves \" title=\"Brussels Sprout leaves \" width=\"338\" height=\"500\" class=\"alignnone size-full wp-image-19808\">\u003cbr>\n\u003cem>Brussels Sprouts leaves tossed in olive oil, lemon, salt and pepper\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Roasted Brussels Sprouts Chips with Lemon and Parmigiano\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 2 as an appetizer\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 pound Brussels Sprouts\u003cbr>\n3 tablespoons olive oil\u003cbr>\n1/2 teaspoon salt\u003cbr>\n1/2 teaspoon pepper\u003cbr>\nJuice of half a lemon\u003cbr>\nZest of one lemon\u003cbr>\n1/4 cup grated Parmigiano Reggiano\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tPreheat oven 350 F\u003cbr>\n2.\tWash Brussels sprouts. Trim the bottom stems and discard. Remove any wilted outer leaves and discard.\u003cbr>\n3.\tCut each sprout in half. Remove loose leaves. Combine halves and leaves in a bowl and toss with olive oil, salt, pepper, and lemon juice. Place on a foil-lined baking sheet with the halved sides facing down.\u003cbr>\n4.\tRoast for 20-30 minutes or until outside of the Brussels sprouts are golden and crisp.\u003cbr>\n5.\tTop with lemon zest and grated cheese. Serve immediately.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Butternut Squash Soup with Gingerbread and Brown Butter",
"title": "Butternut Squash Soup with Gingerbread and Brown Butter",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_butternut-squash-soup-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_butternut-squash-soup-3.jpg\" alt=\"Butternut Squash Soup with Gingerbread and Brown Butter\" title=\"Butternut Squash Soup with Gingerbread and Brown Butter\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-18241\">\u003c/a>\u003cbr>\n\u003cem>Butternut Squash Soup with Gingerbread and Brown Butter\u003c/em>\u003c/p>\n\u003cp>I recently revisited one of my favorite cozy neighborhood gems, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/23/firefly-restaurant-a-glowing-neighborhood-gem/\">Firefly\u003c/a>, and was just smitten with their \u003ca href=\"http://www.fireflyrestaurant.com/\">Fairy Tale Pumpkin Soup with Gingerbread Crouton, Golden Sage and Brown Butter\u003c/a>. The flavors were spot on. Roasted butternut squash pureed to a luxurious, velvety texture, seasoned with brown butter and caressed by warm sage notes. It reminded me right away of a soup I discovered awhile back in Thomas Keller's \u003cem>Bouchon\u003c/em>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/Bouchon-Thomas-Keller/dp/1579652395/ref=sr_1_1?ie=UTF8&s=books&qid=1288762882&sr=8-1\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/bouchon.jpg\" alt=\"Bouchon cookbook\" title=\"Bouchon cookbook\" width=\"500\" height=\"211\" class=\"alignnone size-full wp-image-18246\">\u003c/a>\u003cbr>\n\u003cem>BOUCHON by THOMAS KELLER (Artisan Books) Copyright 2004. (Photo Credit: Deborah Jones) \u003c/em>\u003c/p>\n\u003cp>TK's \u003ca href=\"http://lickmyspoon.com/butternut-squash-soup-with-brown-butter-sage-and-nutmeg-creme-fraiche/\">Butternut Squash Soup with Brown Butter, Sage and Nutmeg Crème Fraîche\u003c/a> had a similar weak-in-the-knees-good effect on me with its layers of rich, harmonious flavors and that ethereal silkiness. (I connected the dots when I learned that Keller influence wasn't incidental. Firefly's new chef, Henry Zamora, previously trained at the French Laundry.) \u003c/p>\n\u003cp>With hot soup and \u003cstrong>butternut squash\u003c/strong> season upon us, I was inspired to recreate Firefly's fanciful rendition with \u003cstrong>homemade gingerbread\u003c/strong>. The gingerbread \"crouton\" was less of a typical crunchy crouton and more of a deep, dark, sticky square of dense bread, so my first step was to find a great recipe for gingerbread. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_gingerbread_resize-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_gingerbread_resize-4.jpg\" alt=\"Black Sticky Gingerbread\" title=\"Black Sticky Gingerbread\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-18245\">\u003c/a>\u003cbr>\n\u003cem>Black Sticky Gingerbread\u003c/em>\u003c/p>\n\u003cp>I struck spicy sweet gold with Regan Daley's (\u003cem>In the Sweet Kitchen\u003c/em>) \u003ca href=\"http://www.101cookbooks.com/archives/000864.html\">Black Sticky Gingerbread\u003c/a> recipe. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_gingerbread_resize-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_gingerbread_resize-1.jpg\" alt=\"Ginger, cinnamon, cloves, allspice\" title=\"Ginger, cinnamon, cloves, allspice\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-18243\">\u003c/a>\u003cbr>\n\u003cem>Ginger, cinnamon, cloves, allspice\u003c/em>\u003c/p>\n\u003cp>The fragrance of ginger, cinnamon, and cloves filled the house as the bread baked up, instantly elating my mood and prematurely transporting me to Christmas time and fireplaces.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_gingerbread_resize-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_gingerbread_resize-2.jpg\" alt=\"Grandma's Molasses\" title=\"Grandma's Molasses\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-18244\">\u003c/a>\u003cbr>\n\u003cem>Grandma's Molasses\u003c/em>\u003c/p>\n\u003cp>Plus, the combination of dark unsulphered molasses, local sage honey, brown sugar, and plenty of butter resulted in just the kind of gingerbread I looking for. Tall, dark, and handsome (minus the tall…and ok, the handsome…but definitely deep, dark, and rich). I'm for sure tucking this recipe away for the holidays – little mini loaves would make a pretty homemade gift.\u003c/p>\n\u003cp>With the gingerbread under my belt, I turned to my tried and true recipe for butternut squash soup from \u003cem>Bouchon\u003c/em>. My one minor change: the gingerbread was so good I wanted it to shine on its own as the only accompaniment, so I omitted Keller's nutmeg-spiked crème fraiche and fried sage leaves garnish. I did, however, definitely keep in the finishing drizzle of \u003cstrong>brown butter\u003c/strong>. Giddy-up. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_butternut-squash-soup-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_butternut-squash-soup-4.jpg\" alt=\"Butternut Squash Soup with Gingerbread and Brown Butter\" title=\"Butternut Squash Soup with Gingerbread and Brown Butter\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-18242\">\u003c/a>\u003cbr>\n\u003cem>Butternut Squash Soup with Gingerbread and Brown Butter\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Butternut Squash Soup with Gingerbread and Brown Butter\u003c/strong>\u003c/p>\n\u003cp>\u003cem>The soup portion of this recipe is excerpted from BOUCHON by THOMAS KELLER (Artisan Books). Copyright 2004. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nOne 3- to 3 1/2-pound butternut squash\u003cbr>\n2 tablespoons canola oil\u003cbr>\nKosher salt and freshly ground black pepper\u003cbr>\n2 sage sprigs\u003cbr>\n1 cup thinly sliced (1/8 inch thick) leeks, white and light green parts only\u003cbr>\n1/2 cup thinly sliced (1/8 inch thick) carrots\u003cbr>\n1/2 cup thinly sliced (1/8 inch thick) shallots\u003cbr>\n1/2 cup thinly sliced (1/8 inch thick) onions\u003cbr>\n6 garlic cloves, peeled and smashed\u003cbr>\n2 tablespoons honey\u003cbr>\n6 cups Vegetable Stock, plus extra if necessary\u003cbr>\n\u003ca href=\"http://lickmyspoon.com/bouquet-garni/\">Bouquet Garni\u003c/a>\u003cbr>\n4 tablespoons (2 ounces) unsalted butter\u003cbr>\n\u003ca href=\"http://www.101cookbooks.com/archives/000864.html\">Black Sticky Gingerbread\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For the soup:\u003c/em>\u003c/strong>\u003cbr>\n1.\tPreheat the oven to 350°F. Line a small baking sheet with aluminum foil.\u003c/p>\n\u003cp>2.\tCut the neck off the squash and set it aside. Cut the bulb in half and scoop out and discard the seeds. Brush each half inside and out with about 1 1/2 teaspoons of the canola oil. Sprinkle the cavities with salt and pepper and tuck a sprig of sage into each. Place cut side down on the baking sheet and roast for about 1 hour, or until completely tender. \u003c/p>\n\u003cp>3.\tRemove the squash from the oven and set aside until cool enough to handle, then scoop out and reserve the flesh (discard the sage).\u003c/p>\n\u003cp>4.\tMeanwhile, using a paring knife or sharp vegetable peeler, peel away the skin from the neck of the squash until you reach the bright orange flesh. Cut the flesh into 1/2-inch pieces (these will be pureed, so don't be concerned if the pieces are irregularly shaped). (You should have approximately 4 cups diced squash.)\u003c/p>\n\u003cp>5.\tPut the remaining 1 tablespoon canola oil in a stockpot over medium-high heat, add the leeks, carrots, shallots, and onions, and cook, stirring often, for about 6 minutes. Add the diced squash, garlic, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and cook gently for 3 minutes, reducing the heat as necessary to keep the garlic and squash from coloring. Stir in the honey and cook, stirring, for 2 to 3 minutes. Add the stock and bouquet garni, bring to a simmer, and cook for 10 to 15 minutes, or until the squash is tender. \u003c/p>\n\u003cp>6.\tAdd the roasted squash and simmer gently for about 30 minutes for the flavors to blend. Remove from the heat and discard the bouquet garni.\u003c/p>\n\u003cp>7.\tTransfer the soup to a blender, in batches, and puree. Strain the soup through a fine strainer into a bowl or other container, tapping the side of the strainer so the soup passes through. (\u003cem>Do not skip this step. Straining it is what gives this soup its incredible texture.\u003c/em>) Taste the soup and adjust the seasoning. Let the soup cool, then refrigerate until ready to serve.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>To complete:\u003c/em> \u003c/strong>\u003cbr>\n1.\tReheat the soup. If it is too thick, add a little more vegetable stock.\u003c/p>\n\u003cp>2.\tHeat a medium skillet over high heat. When it is very hot, add the butter and rotate the skillet over the heat as necessary to brown the butter evenly, scraping up any bits that settle in the bottom. As soon as the foaming has subsided and the butter is a hazelnut brown, pour it into the pot of soup, reserving some to drizzle on top of the soup as a garnish. (Be careful not to leave the butter over the heat too long, as it can change from rich brown to black in seconds.)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>3.\tLadle the soup into serving bowls. Top each with a piece of gingerbread. Drizzle the remaining brown butter over the top of each bowl.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_butternut-squash-soup-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_butternut-squash-soup-3.jpg\" alt=\"Butternut Squash Soup with Gingerbread and Brown Butter\" title=\"Butternut Squash Soup with Gingerbread and Brown Butter\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-18241\">\u003c/a>\u003cbr>\n\u003cem>Butternut Squash Soup with Gingerbread and Brown Butter\u003c/em>\u003c/p>\n\u003cp>I recently revisited one of my favorite cozy neighborhood gems, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/23/firefly-restaurant-a-glowing-neighborhood-gem/\">Firefly\u003c/a>, and was just smitten with their \u003ca href=\"http://www.fireflyrestaurant.com/\">Fairy Tale Pumpkin Soup with Gingerbread Crouton, Golden Sage and Brown Butter\u003c/a>. The flavors were spot on. Roasted butternut squash pureed to a luxurious, velvety texture, seasoned with brown butter and caressed by warm sage notes. It reminded me right away of a soup I discovered awhile back in Thomas Keller's \u003cem>Bouchon\u003c/em>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/Bouchon-Thomas-Keller/dp/1579652395/ref=sr_1_1?ie=UTF8&s=books&qid=1288762882&sr=8-1\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/bouchon.jpg\" alt=\"Bouchon cookbook\" title=\"Bouchon cookbook\" width=\"500\" height=\"211\" class=\"alignnone size-full wp-image-18246\">\u003c/a>\u003cbr>\n\u003cem>BOUCHON by THOMAS KELLER (Artisan Books) Copyright 2004. (Photo Credit: Deborah Jones) \u003c/em>\u003c/p>\n\u003cp>TK's \u003ca href=\"http://lickmyspoon.com/butternut-squash-soup-with-brown-butter-sage-and-nutmeg-creme-fraiche/\">Butternut Squash Soup with Brown Butter, Sage and Nutmeg Crème Fraîche\u003c/a> had a similar weak-in-the-knees-good effect on me with its layers of rich, harmonious flavors and that ethereal silkiness. (I connected the dots when I learned that Keller influence wasn't incidental. Firefly's new chef, Henry Zamora, previously trained at the French Laundry.) \u003c/p>\n\u003cp>With hot soup and \u003cstrong>butternut squash\u003c/strong> season upon us, I was inspired to recreate Firefly's fanciful rendition with \u003cstrong>homemade gingerbread\u003c/strong>. The gingerbread \"crouton\" was less of a typical crunchy crouton and more of a deep, dark, sticky square of dense bread, so my first step was to find a great recipe for gingerbread. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_gingerbread_resize-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_gingerbread_resize-4.jpg\" alt=\"Black Sticky Gingerbread\" title=\"Black Sticky Gingerbread\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-18245\">\u003c/a>\u003cbr>\n\u003cem>Black Sticky Gingerbread\u003c/em>\u003c/p>\n\u003cp>I struck spicy sweet gold with Regan Daley's (\u003cem>In the Sweet Kitchen\u003c/em>) \u003ca href=\"http://www.101cookbooks.com/archives/000864.html\">Black Sticky Gingerbread\u003c/a> recipe. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_gingerbread_resize-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_gingerbread_resize-1.jpg\" alt=\"Ginger, cinnamon, cloves, allspice\" title=\"Ginger, cinnamon, cloves, allspice\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-18243\">\u003c/a>\u003cbr>\n\u003cem>Ginger, cinnamon, cloves, allspice\u003c/em>\u003c/p>\n\u003cp>The fragrance of ginger, cinnamon, and cloves filled the house as the bread baked up, instantly elating my mood and prematurely transporting me to Christmas time and fireplaces.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_gingerbread_resize-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_gingerbread_resize-2.jpg\" alt=\"Grandma's Molasses\" title=\"Grandma's Molasses\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-18244\">\u003c/a>\u003cbr>\n\u003cem>Grandma's Molasses\u003c/em>\u003c/p>\n\u003cp>Plus, the combination of dark unsulphered molasses, local sage honey, brown sugar, and plenty of butter resulted in just the kind of gingerbread I looking for. Tall, dark, and handsome (minus the tall…and ok, the handsome…but definitely deep, dark, and rich). I'm for sure tucking this recipe away for the holidays – little mini loaves would make a pretty homemade gift.\u003c/p>\n\u003cp>With the gingerbread under my belt, I turned to my tried and true recipe for butternut squash soup from \u003cem>Bouchon\u003c/em>. My one minor change: the gingerbread was so good I wanted it to shine on its own as the only accompaniment, so I omitted Keller's nutmeg-spiked crème fraiche and fried sage leaves garnish. I did, however, definitely keep in the finishing drizzle of \u003cstrong>brown butter\u003c/strong>. Giddy-up. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_butternut-squash-soup-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_butternut-squash-soup-4.jpg\" alt=\"Butternut Squash Soup with Gingerbread and Brown Butter\" title=\"Butternut Squash Soup with Gingerbread and Brown Butter\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-18242\">\u003c/a>\u003cbr>\n\u003cem>Butternut Squash Soup with Gingerbread and Brown Butter\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Butternut Squash Soup with Gingerbread and Brown Butter\u003c/strong>\u003c/p>\n\u003cp>\u003cem>The soup portion of this recipe is excerpted from BOUCHON by THOMAS KELLER (Artisan Books). Copyright 2004. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nOne 3- to 3 1/2-pound butternut squash\u003cbr>\n2 tablespoons canola oil\u003cbr>\nKosher salt and freshly ground black pepper\u003cbr>\n2 sage sprigs\u003cbr>\n1 cup thinly sliced (1/8 inch thick) leeks, white and light green parts only\u003cbr>\n1/2 cup thinly sliced (1/8 inch thick) carrots\u003cbr>\n1/2 cup thinly sliced (1/8 inch thick) shallots\u003cbr>\n1/2 cup thinly sliced (1/8 inch thick) onions\u003cbr>\n6 garlic cloves, peeled and smashed\u003cbr>\n2 tablespoons honey\u003cbr>\n6 cups Vegetable Stock, plus extra if necessary\u003cbr>\n\u003ca href=\"http://lickmyspoon.com/bouquet-garni/\">Bouquet Garni\u003c/a>\u003cbr>\n4 tablespoons (2 ounces) unsalted butter\u003cbr>\n\u003ca href=\"http://www.101cookbooks.com/archives/000864.html\">Black Sticky Gingerbread\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For the soup:\u003c/em>\u003c/strong>\u003cbr>\n1.\tPreheat the oven to 350°F. Line a small baking sheet with aluminum foil.\u003c/p>\n\u003cp>2.\tCut the neck off the squash and set it aside. Cut the bulb in half and scoop out and discard the seeds. Brush each half inside and out with about 1 1/2 teaspoons of the canola oil. Sprinkle the cavities with salt and pepper and tuck a sprig of sage into each. Place cut side down on the baking sheet and roast for about 1 hour, or until completely tender. \u003c/p>\n\u003cp>3.\tRemove the squash from the oven and set aside until cool enough to handle, then scoop out and reserve the flesh (discard the sage).\u003c/p>\n\u003cp>4.\tMeanwhile, using a paring knife or sharp vegetable peeler, peel away the skin from the neck of the squash until you reach the bright orange flesh. Cut the flesh into 1/2-inch pieces (these will be pureed, so don't be concerned if the pieces are irregularly shaped). (You should have approximately 4 cups diced squash.)\u003c/p>\n\u003cp>5.\tPut the remaining 1 tablespoon canola oil in a stockpot over medium-high heat, add the leeks, carrots, shallots, and onions, and cook, stirring often, for about 6 minutes. Add the diced squash, garlic, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and cook gently for 3 minutes, reducing the heat as necessary to keep the garlic and squash from coloring. Stir in the honey and cook, stirring, for 2 to 3 minutes. Add the stock and bouquet garni, bring to a simmer, and cook for 10 to 15 minutes, or until the squash is tender. \u003c/p>\n\u003cp>6.\tAdd the roasted squash and simmer gently for about 30 minutes for the flavors to blend. Remove from the heat and discard the bouquet garni.\u003c/p>\n\u003cp>7.\tTransfer the soup to a blender, in batches, and puree. Strain the soup through a fine strainer into a bowl or other container, tapping the side of the strainer so the soup passes through. (\u003cem>Do not skip this step. Straining it is what gives this soup its incredible texture.\u003c/em>) Taste the soup and adjust the seasoning. Let the soup cool, then refrigerate until ready to serve.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>To complete:\u003c/em> \u003c/strong>\u003cbr>\n1.\tReheat the soup. If it is too thick, add a little more vegetable stock.\u003c/p>\n\u003cp>2.\tHeat a medium skillet over high heat. When it is very hot, add the butter and rotate the skillet over the heat as necessary to brown the butter evenly, scraping up any bits that settle in the bottom. As soon as the foaming has subsided and the butter is a hazelnut brown, pour it into the pot of soup, reserving some to drizzle on top of the soup as a garnish. (Be careful not to leave the butter over the heat too long, as it can change from rich brown to black in seconds.)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>3.\tLadle the soup into serving bowls. Top each with a piece of gingerbread. Drizzle the remaining brown butter over the top of each bowl.\u003c/p>\n\n\u003c/div>\u003c/p>",
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}
},
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"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
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"meta": {
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},
"link": "/radio/program/bbc-world-service",
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"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
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},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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}
},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"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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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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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": {
"id": "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",
"meta": {
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"source": "NPR"
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"link": "/radio/program/hidden-brain",
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"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"order": 15
},
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"order": 18
},
"link": "/podcasts/jerrybrown",
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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"source": "npr"
},
"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": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
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Who doesn't love a bit of decadence for the holidays? Appetizers, entrees, sides, desserts and cocktails— our special collection of 'tis the seasonal recipes will help you create a sumptuous Christmas feast for any of your holiday guests.
