Crunchy, Nutty, Fruity, Sweet: Pear Almond Custard Tart for Thanksgiving
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Served in bed (after being allowed to sleep in by my 5-year-old). With a nice hot cuppa tea. And maybe a big mimosa. Made from fresh-squeezed blood oranges. Just sayin'. Mother’s Day is coming people, and it’s nice to make Moms feel special. \u003c/p>\n\u003cp>These might seem like a bit of an undertaking, but Mom is worth it. And you can get ahead of the game by roasting the rhubarb the night before, stirring together the almond crackle ingredients, and even whisking together the dry ingredients for the muffins (don’t forget to pull out the butter so it’s all ready at room temp in the morning). Store the almond crackle and rhubarb in the fridge and pull it out when you get up to make Mom some coffee. \u003c/p>\n\u003cp>For those of you who question rhubarb, or have never tried it, it’s one of my favorite vegetables-masquarading-as-a-fruit. I love it in any dessert (turnovers, galettes, pies, etc.) with or without strawberries, and it’s even terrific in savory recipes—try making it into a chutney and serving it with roasted pork tenderloin. Once, my stepmum-in-law made a rhubarb tarte tatin and I nearly cried from joy. \u003c/p>\n\u003cp>If you want to simplify this, or you are averse to nuts, leave off the crackle and just sprinkle the muffins with crunchy raw \u003ca href=\"http://www.care2.com/greenliving/what-is-demerara-sugar.html\" target=\"_blank\">demerara\u003c/a> sugar. It adds both texture and sparkle!\u003c/p>\n\u003cfigure id=\"attachment_117134\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-final-out-of-oven.jpg\" alt=\"Roasted Rhubarb-Orange Muffins with Vanilla-Almond Crackle\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117134\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roasted Rhubarb-Orange Muffins with Vanilla-Almond Crackle \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Roasted Rhubarb-Orange Muffins with Vanilla-Almond Crackle\u003c/h2>\n\u003cp>\u003cem>Makes 20–24 muffins\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>Roasted rhubarb\u003c/em>\u003c/strong>\n\u003cli>8 oz trimmed rhubarb (about 4 small stalks), trimmed and cut into 1/3-inch slices\u003c/li>\n\u003cli>1/4 cup sugar\u003c/li>\n\u003cli>Finely grated zest of 1/2 large orange\u003c/li>\n\u003cli>1 vanilla bean\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_117156\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-rhubarb-slice.jpg\" alt=\"Trim and cut rhubarb stalks into 1/3-inch slices.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117156\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trim and cut rhubarb stalks into 1/3-inch slices. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>\u003cem>Almond crackle\u003c/em>\u003c/strong>\n\u003cli>1 large egg white\u003c/li>\n\u003cli>3 tbsp sugar\u003c/li>\n\u003cli>1/8 tsp kosher salt\u003c/li>\n\u003cli>3/4 cup sliced almonds\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Muffins\u003c/em>\u003c/strong>\n\u003cli>2 cups all-purpose flour\u003c/li>\n\u003cli>2 tsp baking powder\u003c/li>\n\u003cli>1/2 tsp baking soda\u003c/li>\n\u003cli>1/2 cup unsalted butter, at room temperature, cut into chunks\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>Finely grated zest of 1/2 large orange\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>1 cup sour cream (not low-fat)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Preheat the oven to 425°F. Line 20–24 standard muffin cups with liners. Using a paring knife, split the vanilla bean lengthwise, then, using the back of the knife, gently scrape the seeds from the pod. Put the seeds into a medium mixing bowl and reserve the pod.\u003c/li>\n\u003cfigure id=\"attachment_117159\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-vanilla-bean.jpg\" alt=\"Using a paring knife, split the vanilla bean lengthwise, then, using the back of the knife, gently scrape the seeds from the pod.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117159\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a paring knife, split the vanilla bean lengthwise, then, using the back of the knife, gently scrape the seeds from the pod. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To roast the rhubarb, on a small rimmed baking sheet or glass baking dish, toss together the rhubarb, sugar, orange zest, and vanilla bean pod. Spread into an even layer and cover with foil. Roast in the oven for 10 minutes. Remove the foil and set aside on a wire rack to cool completely. You can make this up to 1 day ahead, just refrigerate in an airtight container until ready to use.\u003c/li>\n\u003cfigure id=\"attachment_117155\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake.jpg\" alt=\"To roast the rhubarb, on a small rimmed baking sheet or glass baking dish, toss together the rhubarb, sugar, orange zest, and vanilla bean pod. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117155\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To roast the rhubarb, on a small rimmed baking sheet or glass baking dish, toss together the rhubarb, sugar, orange zest, and vanilla bean pod. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117153\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-rhubarb-cooking.jpg\" alt=\"Roast in the oven for 10 minutes. Remove the foil and set aside on a wire rack to cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast in the oven for 10 minutes. Remove the foil and set aside on a wire rack to cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the almond crackle, add the egg white, sugar, and salt to the bowl with the vanilla bean seeds and whisk just until frothy (you aren’t actually whipping the whites, you are simply breaking them up) and the vanilla seeds are evenly dispersed. Add the almonds and stir to completely coat. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_117157\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-topping-mix.jpg\" alt=\"To make the almond crackle, add the egg white, sugar, and salt to the bowl with the vanilla bean seeds and whisk just until frothy (you aren’t actually whipping the whites, you are simply breaking them up) and the vanilla seeds are evenly dispersed.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117157\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the almond crackle, add the egg white, sugar, and salt to the bowl with the vanilla bean seeds and whisk just until frothy and the vanilla seeds are evenly dispersed. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117158\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-topping.jpg\" alt=\"Add the almonds and stir to completely coat. Set aside.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117158\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the almonds and stir to completely coat. Set aside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the muffins, reduce the oven temperature to 400F. In a bowl, whisk together the flour, baking powder, and baking soda. In the bowl of a mixer fitted with the paddle attachment, beat the butter, sugar, salt, and orange zest on medium-high speed until fluffy, about 1 minute. Beat in the eggs, one at a time, then the vanilla, until well combined, scraping down the sides of the bowl with a rubber spatula. Add the sour cream and beat on low speed. Add the rhubarb and the dry ingredients and, using the rubber spatula, stir just until evenly moistened.\u003c/li>\n\u003cfigure id=\"attachment_117145\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-mix3.jpg\" alt=\"In the bowl of a mixer fitted with the paddle attachment, beat the butter, sugar, salt, and orange zest on medium-high speed until fluffy, about 1 minute. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117145\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the bowl of a mixer fitted with the paddle attachment, beat the butter, sugar, salt, and orange zest on medium-high speed until fluffy, about 1 minute. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117142\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-mix.jpg\" alt=\"Beat in the eggs, one at a time, then the vanilla, until well combined, scraping down the sides of the bowl with a rubber spatula. Add the sour cream and beat on low speed.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117142\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beat in the eggs, one at a time, then the vanilla, until well combined, scraping down the sides of the bowl with a rubber spatula. Add the sour cream and beat on low speed. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117140\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-mix-add-rhubarb.jpg\" alt=\"Add the rhubarb and the dry ingredients and, using the rubber spatula, stir just until evenly moistened.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117140\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the rhubarb and the dry ingredients and, using the rubber spatula, stir just until evenly moistened. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Using an ice cream scoop or two tablespoons, heap the batter into the prepared muffin cups, filling them 2/3 full and dividing it evenly. Top with almond crackle, distributing it evenly.\u003c/li>\n\u003cfigure id=\"attachment_117177\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-batter-mixed.jpg\" alt=\"Using an ice cream scoop or two tablespoons, heap the batter into the prepared muffin cups.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117177\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using an ice cream scoop or two tablespoons, heap the batter into the prepared muffin cups. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117147\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-pre-bake-scoop.jpg\" alt=\"Fill the cups 2/3 full and divide the batter evenly. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117147\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fill the cups 2/3 full and divide the batter evenly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117150\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-pre-bake1.jpg\" alt=\"Top with almond crackle, distributing it evenly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117150\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top with almond crackle, distributing it evenly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake until the muffins are golden brown and a toothpick inserted into the center of one comes out clean, about 17 minutes. Let the muffins cool in the pan on a wire rack for about 5 minutes, then turn out onto the rack and serve at once. The muffins are best served the day they are baked, but can be stored at room temperature for up to 3 days and briefly re-heated in a 400F oven. Or, freeze the muffins in a zippered plastic freezer bag for up to 3 months; let defrost at room temperature, then re-heat in a 400F oven.\u003c/li>\n\u003cfigure id=\"attachment_117133\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-final-muffin-tin.jpg\" alt=\"Bake until the muffins are golden brown and a toothpick inserted into the center of one comes out clean, about 17 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117133\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the muffins are golden brown and a toothpick inserted into the center of one comes out clean, about 17 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117138\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-final-wirerack.jpg\" alt=\"Let the muffins cool in the pan on a wire rack for about 5 minutes, then turn out onto the rack and serve at once. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117138\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let the muffins cool in the pan on a wire rack for about 5 minutes, then turn out onto the rack and serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-final-overhead-plate.jpg\" alt=\"The muffins are best served the day they are baked, but can be stored at room temperature for up to 3 days and briefly re-heated in a 400F oven. Or, freeze the muffins in a zippered plastic freezer bag for up to 3 months; let defrost at room temperature, then re-heat in a 400F oven.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117136\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The muffins are best served the day they are baked, but can be stored at room temperature for up to 3 days and briefly re-heated in a 400F oven. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Looking for a great addition to your Mother’s Day brunch menu? Look no further than these perfectly spring-y muffins made with first-of-the-season rhubarb.","status":"publish","parent":0,"modified":1554413289,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":1161},"headData":{"title":"Mother’s Day Treat: Roasted Rhubarb-Orange Muffins with Vanilla-Almond Crackle | KQED","description":"Looking for a great addition to your Mother’s Day brunch menu? Look no further than these perfectly spring-y muffins made with first-of-the-season rhubarb.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"116881 https://ww2.kqed.org/bayareabites/?p=116881","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/05/05/mothers-day-treat-roasted-rhubarb-orange-muffins-with-vanilla-almond-crackle/","disqusTitle":"Mother’s Day Treat: Roasted Rhubarb-Orange Muffins with Vanilla-Almond Crackle","path":"/bayareabites/116881/mothers-day-treat-roasted-rhubarb-orange-muffins-with-vanilla-almond-crackle","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>If someone were to ask me what my perfect dream muffin would be it would be this one. Served in bed (after being allowed to sleep in by my 5-year-old). With a nice hot cuppa tea. And maybe a big mimosa. Made from fresh-squeezed blood oranges. Just sayin'. Mother’s Day is coming people, and it’s nice to make Moms feel special. \u003c/p>\n\u003cp>These might seem like a bit of an undertaking, but Mom is worth it. And you can get ahead of the game by roasting the rhubarb the night before, stirring together the almond crackle ingredients, and even whisking together the dry ingredients for the muffins (don’t forget to pull out the butter so it’s all ready at room temp in the morning). Store the almond crackle and rhubarb in the fridge and pull it out when you get up to make Mom some coffee. \u003c/p>\n\u003cp>For those of you who question rhubarb, or have never tried it, it’s one of my favorite vegetables-masquarading-as-a-fruit. I love it in any dessert (turnovers, galettes, pies, etc.) with or without strawberries, and it’s even terrific in savory recipes—try making it into a chutney and serving it with roasted pork tenderloin. Once, my stepmum-in-law made a rhubarb tarte tatin and I nearly cried from joy. \u003c/p>\n\u003cp>If you want to simplify this, or you are averse to nuts, leave off the crackle and just sprinkle the muffins with crunchy raw \u003ca href=\"http://www.care2.com/greenliving/what-is-demerara-sugar.html\" target=\"_blank\">demerara\u003c/a> sugar. It adds both texture and sparkle!\u003c/p>\n\u003cfigure id=\"attachment_117134\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-final-out-of-oven.jpg\" alt=\"Roasted Rhubarb-Orange Muffins with Vanilla-Almond Crackle\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117134\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roasted Rhubarb-Orange Muffins with Vanilla-Almond Crackle \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Roasted Rhubarb-Orange Muffins with Vanilla-Almond Crackle\u003c/h2>\n\u003cp>\u003cem>Makes 20–24 muffins\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>Roasted rhubarb\u003c/em>\u003c/strong>\n\u003cli>8 oz trimmed rhubarb (about 4 small stalks), trimmed and cut into 1/3-inch slices\u003c/li>\n\u003cli>1/4 cup sugar\u003c/li>\n\u003cli>Finely grated zest of 1/2 large orange\u003c/li>\n\u003cli>1 vanilla bean\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_117156\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-rhubarb-slice.jpg\" alt=\"Trim and cut rhubarb stalks into 1/3-inch slices.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117156\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trim and cut rhubarb stalks into 1/3-inch slices. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>\u003cem>Almond crackle\u003c/em>\u003c/strong>\n\u003cli>1 large egg white\u003c/li>\n\u003cli>3 tbsp sugar\u003c/li>\n\u003cli>1/8 tsp kosher salt\u003c/li>\n\u003cli>3/4 cup sliced almonds\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Muffins\u003c/em>\u003c/strong>\n\u003cli>2 cups all-purpose flour\u003c/li>\n\u003cli>2 tsp baking powder\u003c/li>\n\u003cli>1/2 tsp baking soda\u003c/li>\n\u003cli>1/2 cup unsalted butter, at room temperature, cut into chunks\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>Finely grated zest of 1/2 large orange\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>1 cup sour cream (not low-fat)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Preheat the oven to 425°F. Line 20–24 standard muffin cups with liners. Using a paring knife, split the vanilla bean lengthwise, then, using the back of the knife, gently scrape the seeds from the pod. Put the seeds into a medium mixing bowl and reserve the pod.\u003c/li>\n\u003cfigure id=\"attachment_117159\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-vanilla-bean.jpg\" alt=\"Using a paring knife, split the vanilla bean lengthwise, then, using the back of the knife, gently scrape the seeds from the pod.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117159\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a paring knife, split the vanilla bean lengthwise, then, using the back of the knife, gently scrape the seeds from the pod. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To roast the rhubarb, on a small rimmed baking sheet or glass baking dish, toss together the rhubarb, sugar, orange zest, and vanilla bean pod. Spread into an even layer and cover with foil. Roast in the oven for 10 minutes. Remove the foil and set aside on a wire rack to cool completely. You can make this up to 1 day ahead, just refrigerate in an airtight container until ready to use.\u003c/li>\n\u003cfigure id=\"attachment_117155\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake.jpg\" alt=\"To roast the rhubarb, on a small rimmed baking sheet or glass baking dish, toss together the rhubarb, sugar, orange zest, and vanilla bean pod. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117155\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To roast the rhubarb, on a small rimmed baking sheet or glass baking dish, toss together the rhubarb, sugar, orange zest, and vanilla bean pod. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117153\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-rhubarb-cooking.jpg\" alt=\"Roast in the oven for 10 minutes. Remove the foil and set aside on a wire rack to cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast in the oven for 10 minutes. Remove the foil and set aside on a wire rack to cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the almond crackle, add the egg white, sugar, and salt to the bowl with the vanilla bean seeds and whisk just until frothy (you aren’t actually whipping the whites, you are simply breaking them up) and the vanilla seeds are evenly dispersed. Add the almonds and stir to completely coat. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_117157\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-topping-mix.jpg\" alt=\"To make the almond crackle, add the egg white, sugar, and salt to the bowl with the vanilla bean seeds and whisk just until frothy (you aren’t actually whipping the whites, you are simply breaking them up) and the vanilla seeds are evenly dispersed.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117157\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the almond crackle, add the egg white, sugar, and salt to the bowl with the vanilla bean seeds and whisk just until frothy and the vanilla seeds are evenly dispersed. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117158\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-topping.jpg\" alt=\"Add the almonds and stir to completely coat. Set aside.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117158\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the almonds and stir to completely coat. Set aside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the muffins, reduce the oven temperature to 400F. In a bowl, whisk together the flour, baking powder, and baking soda. In the bowl of a mixer fitted with the paddle attachment, beat the butter, sugar, salt, and orange zest on medium-high speed until fluffy, about 1 minute. Beat in the eggs, one at a time, then the vanilla, until well combined, scraping down the sides of the bowl with a rubber spatula. Add the sour cream and beat on low speed. Add the rhubarb and the dry ingredients and, using the rubber spatula, stir just until evenly moistened.\u003c/li>\n\u003cfigure id=\"attachment_117145\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-mix3.jpg\" alt=\"In the bowl of a mixer fitted with the paddle attachment, beat the butter, sugar, salt, and orange zest on medium-high speed until fluffy, about 1 minute. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117145\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the bowl of a mixer fitted with the paddle attachment, beat the butter, sugar, salt, and orange zest on medium-high speed until fluffy, about 1 minute. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117142\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-mix.jpg\" alt=\"Beat in the eggs, one at a time, then the vanilla, until well combined, scraping down the sides of the bowl with a rubber spatula. Add the sour cream and beat on low speed.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117142\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beat in the eggs, one at a time, then the vanilla, until well combined, scraping down the sides of the bowl with a rubber spatula. Add the sour cream and beat on low speed. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117140\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-mix-add-rhubarb.jpg\" alt=\"Add the rhubarb and the dry ingredients and, using the rubber spatula, stir just until evenly moistened.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117140\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the rhubarb and the dry ingredients and, using the rubber spatula, stir just until evenly moistened. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Using an ice cream scoop or two tablespoons, heap the batter into the prepared muffin cups, filling them 2/3 full and dividing it evenly. Top with almond crackle, distributing it evenly.\u003c/li>\n\u003cfigure id=\"attachment_117177\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-batter-mixed.jpg\" alt=\"Using an ice cream scoop or two tablespoons, heap the batter into the prepared muffin cups.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117177\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using an ice cream scoop or two tablespoons, heap the batter into the prepared muffin cups. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117147\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-pre-bake-scoop.jpg\" alt=\"Fill the cups 2/3 full and divide the batter evenly. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117147\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fill the cups 2/3 full and divide the batter evenly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117150\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-pre-bake1.jpg\" alt=\"Top with almond crackle, distributing it evenly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117150\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top with almond crackle, distributing it evenly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake until the muffins are golden brown and a toothpick inserted into the center of one comes out clean, about 17 minutes. Let the muffins cool in the pan on a wire rack for about 5 minutes, then turn out onto the rack and serve at once. The muffins are best served the day they are baked, but can be stored at room temperature for up to 3 days and briefly re-heated in a 400F oven. Or, freeze the muffins in a zippered plastic freezer bag for up to 3 months; let defrost at room temperature, then re-heat in a 400F oven.\u003c/li>\n\u003cfigure id=\"attachment_117133\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-final-muffin-tin.jpg\" alt=\"Bake until the muffins are golden brown and a toothpick inserted into the center of one comes out clean, about 17 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117133\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the muffins are golden brown and a toothpick inserted into the center of one comes out clean, about 17 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117138\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-final-wirerack.jpg\" alt=\"Let the muffins cool in the pan on a wire rack for about 5 minutes, then turn out onto the rack and serve at once. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117138\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let the muffins cool in the pan on a wire rack for about 5 minutes, then turn out onto the rack and serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-final-overhead-plate.jpg\" alt=\"The muffins are best served the day they are baked, but can be stored at room temperature for up to 3 days and briefly re-heated in a 400F oven. Or, freeze the muffins in a zippered plastic freezer bag for up to 3 months; let defrost at room temperature, then re-heat in a 400F oven.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117136\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The muffins are best served the day they are baked, but can be stored at room temperature for up to 3 days and briefly re-heated in a 400F oven. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/116881/mothers-day-treat-roasted-rhubarb-orange-muffins-with-vanilla-almond-crackle","authors":["5015","5014"],"categories":["bayareabites_1516","bayareabites_12550","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_1080","bayareabites_3992","bayareabites_16157","bayareabites_1314","bayareabites_10035","bayareabites_2139","bayareabites_8986","bayareabites_3682","bayareabites_12814"],"featImg":"bayareabites_117137","label":"bayareabites"},"bayareabites_104070":{"type":"posts","id":"bayareabites_104070","meta":{"index":"posts_1591205157","site":"bayareabites","id":"104070","score":null,"sort":[1449763228000]},"guestAuthors":[],"slug":"christmas-cookies-gluten-free-chocolate-dipped-almond-crescents","title":"Christmas Cookies: Gluten-Free Chocolate-Dipped Almond Crescents","publishDate":1449763228,"format":"image","headTitle":"Christmas Recipes | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>I don’t know about you but anytime I see these classic almond crescents I get very happy. Toasty and chewy, these nutty cookies are perfect for dipping in melted chocolate, and they also just happen to be gluten-free (for anyone looking for gluten-free options out there.)\u003c/p>\n\u003cp>I use almond paste (not marzipan) in these, which you can find in 7 oz tubes in most well-stocked supermarkets. Almond paste is better for baking, and has a little coarser texture and is a little less sweet than its sister almond product, marzipan. Marzipan is smoothly textured, sweeter, and is often used for molding into shapes for candies (like the marzipan mushrooms you can make for your Christmas bûche de Noël) or rolling thinly to cover cakes and the like. \u003c/p>\n\u003cp>Once the dough is mixed I like to roll each cookie portion in crushed sliced almonds for a extra crispy texture on the outside. Plus it’s another way to get even more almonds packed into these little bites of love.\u003c/p>\n\u003cp>You can serve them as is, or dip them in the melted chocolate, depending on how fancy you want to get. \u003c/p>\n\u003cfigure id=\"attachment_104504\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-dip-chocolate.jpg\" alt=\"Get fancy and dip the almond crescents in chocolate.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104504\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Get fancy and dip the almond crescents in chocolate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Chocolate-Dipped Almond Crescents3>\n\u003c/h3>\u003cp>\u003cem>Makes 12 cookies\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup sliced almonds\u003c/li>\n\u003cli>7 ounces almond paste \u003c/li>\n\u003cp>2 ounces almond flour\u003c/p>\n\u003cli>1/3 cup granulated sugar\u003c/li>\n\u003cli>1⁄4 teaspoon kosher salt \u003c/li>\n\u003cli>1 large egg white \u003c/li>\n\u003cli>1 cup bittersweet chocolate chips (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper. Place the sliced almond into a shallow bowl and lightly crush them with your hand.\u003c/li>\n\u003cli>In the bowl of a stand mixer fitted with the paddle attachment, beat together the almond paste, almond flour, sugar, and salt on medium speed until the mixture becomes grainy, about 3 minutes. Add the egg white and beat until the mixture smooths out, about 2 minutes.\u003c/li>\n\u003cfigure id=\"attachment_104510\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-eggwhites.jpg\" alt=\"Add the egg white and beat until the mixture smooths out, about 2 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104510\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-eggwhites.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-eggwhites-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-eggwhites-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-eggwhites-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-eggwhites-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-eggwhites-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the egg white and beat until the mixture smooths out, about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Divide the dough into 12 equal pieces (each about 1 oz). Roll each piece into a log that is about 4-inches long. Roll the logs into the crushed sliced almonds, then place on the prepared baking sheet, forming it into a U shape. Space the cookies apart on the baking sheet.\u003c/li>\n\u003cfigure id=\"attachment_104508\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-divide-dough.jpg\" alt=\"Divide the dough into 12 equal pieces (each about 1 oz).\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104508\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-divide-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-divide-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-divide-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-divide-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-divide-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-divide-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the dough into 12 equal pieces (each about 1 oz). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104514\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-roll.jpg\" alt=\"Roll the logs into the crushed sliced almonds.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104514\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-roll.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-roll-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-roll-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-roll-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-roll-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-roll-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll the logs into the crushed sliced almonds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104511\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-raw.jpg\" alt=\"Place logs on the prepared baking sheet, forming it into a U shape. Space the cookies apart on the baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104511\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-raw-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-raw-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-raw-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place logs on the prepared baking sheet, forming it into a U shape. Space the cookies apart on the baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake until golden brown, about 15 minutes. Let cool on the pan for about 5 minutes then transfer to a rack and let cool completely.\u003c/li>\n\u003cfigure id=\"attachment_104503\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-baked.jpg\" alt=\"Bake until golden brown, about 15 minutes. Let cool on the pan for about 5 minutes. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104503\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until golden brown, about 15 minutes. Let cool on the pan for about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104501\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-baked-wirerack.jpg\" alt=\"Transfer cookies to a rack and let cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104501\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-wirerack.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-wirerack-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-wirerack-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-wirerack-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-wirerack-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-wirerack-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer cookies to a rack and let cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Melt the bittersweet chocolate chips (in the microwave or the top of a double boiler) and stir until smooth. Dip the ends or the base of the cooled cookies into the chocolate, then let dry on parchment or waxed paper.\u003c/li>\n\u003cfigure id=\"attachment_104505\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-dip-chocolate1.jpg\" alt=\"Dip the ends or the base of the cooled cookies into the chocolate, then let dry on parchment, waxed paper or a wire rack.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104505\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dip the ends or the base of the cooled cookies into the chocolate, then let dry on parchment, waxed paper or a wire rack. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_104507\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-dip-chocolate3.jpg\" alt=\"Chocolate-Dipped Almond Crescents\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104507\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate-Dipped Almond Crescents \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Chewy almond crescents are loaded with toasty nutty flavor and then dipped in melted dark chocolate for a real holiday treat.","status":"publish","parent":0,"modified":1481589483,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":576},"headData":{"title":"Christmas Cookies: Gluten-Free Chocolate-Dipped Almond Crescents | KQED","description":"Chewy almond crescents are loaded with toasty nutty flavor and then dipped in melted dark chocolate for a real holiday treat.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"104070 http://ww2.kqed.org/bayareabites/?p=104070","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/12/10/christmas-cookies-gluten-free-chocolate-dipped-almond-crescents/","disqusTitle":"Christmas Cookies: Gluten-Free Chocolate-Dipped Almond Crescents","source":"Christmas Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/category/recipes/christmas-recipes/","path":"/bayareabites/104070/christmas-cookies-gluten-free-chocolate-dipped-almond-crescents","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I don’t know about you but anytime I see these classic almond crescents I get very happy. Toasty and chewy, these nutty cookies are perfect for dipping in melted chocolate, and they also just happen to be gluten-free (for anyone looking for gluten-free options out there.)\u003c/p>\n\u003cp>I use almond paste (not marzipan) in these, which you can find in 7 oz tubes in most well-stocked supermarkets. Almond paste is better for baking, and has a little coarser texture and is a little less sweet than its sister almond product, marzipan. Marzipan is smoothly textured, sweeter, and is often used for molding into shapes for candies (like the marzipan mushrooms you can make for your Christmas bûche de Noël) or rolling thinly to cover cakes and the like. \u003c/p>\n\u003cp>Once the dough is mixed I like to roll each cookie portion in crushed sliced almonds for a extra crispy texture on the outside. Plus it’s another way to get even more almonds packed into these little bites of love.\u003c/p>\n\u003cp>You can serve them as is, or dip them in the melted chocolate, depending on how fancy you want to get. \u003c/p>\n\u003cfigure id=\"attachment_104504\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-dip-chocolate.jpg\" alt=\"Get fancy and dip the almond crescents in chocolate.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104504\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Get fancy and dip the almond crescents in chocolate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Chocolate-Dipped Almond Crescents3>\n\u003c/h3>\u003cp>\u003cem>Makes 12 cookies\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup sliced almonds\u003c/li>\n\u003cli>7 ounces almond paste \u003c/li>\n\u003cp>2 ounces almond flour\u003c/p>\n\u003cli>1/3 cup granulated sugar\u003c/li>\n\u003cli>1⁄4 teaspoon kosher salt \u003c/li>\n\u003cli>1 large egg white \u003c/li>\n\u003cli>1 cup bittersweet chocolate chips (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper. Place the sliced almond into a shallow bowl and lightly crush them with your hand.\u003c/li>\n\u003cli>In the bowl of a stand mixer fitted with the paddle attachment, beat together the almond paste, almond flour, sugar, and salt on medium speed until the mixture becomes grainy, about 3 minutes. Add the egg white and beat until the mixture smooths out, about 2 minutes.\u003c/li>\n\u003cfigure id=\"attachment_104510\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-eggwhites.jpg\" alt=\"Add the egg white and beat until the mixture smooths out, about 2 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104510\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-eggwhites.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-eggwhites-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-eggwhites-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-eggwhites-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-eggwhites-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-eggwhites-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the egg white and beat until the mixture smooths out, about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Divide the dough into 12 equal pieces (each about 1 oz). Roll each piece into a log that is about 4-inches long. Roll the logs into the crushed sliced almonds, then place on the prepared baking sheet, forming it into a U shape. Space the cookies apart on the baking sheet.\u003c/li>\n\u003cfigure id=\"attachment_104508\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-divide-dough.jpg\" alt=\"Divide the dough into 12 equal pieces (each about 1 oz).\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104508\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-divide-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-divide-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-divide-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-divide-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-divide-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-divide-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the dough into 12 equal pieces (each about 1 oz). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104514\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-roll.jpg\" alt=\"Roll the logs into the crushed sliced almonds.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104514\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-roll.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-roll-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-roll-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-roll-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-roll-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-roll-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll the logs into the crushed sliced almonds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104511\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-raw.jpg\" alt=\"Place logs on the prepared baking sheet, forming it into a U shape. Space the cookies apart on the baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104511\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-raw-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-raw-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-raw-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place logs on the prepared baking sheet, forming it into a U shape. Space the cookies apart on the baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake until golden brown, about 15 minutes. Let cool on the pan for about 5 minutes then transfer to a rack and let cool completely.\u003c/li>\n\u003cfigure id=\"attachment_104503\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-baked.jpg\" alt=\"Bake until golden brown, about 15 minutes. Let cool on the pan for about 5 minutes. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104503\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until golden brown, about 15 minutes. Let cool on the pan for about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104501\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-baked-wirerack.jpg\" alt=\"Transfer cookies to a rack and let cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104501\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-wirerack.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-wirerack-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-wirerack-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-wirerack-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-wirerack-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-wirerack-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer cookies to a rack and let cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Melt the bittersweet chocolate chips (in the microwave or the top of a double boiler) and stir until smooth. Dip the ends or the base of the cooled cookies into the chocolate, then let dry on parchment or waxed paper.\u003c/li>\n\u003cfigure id=\"attachment_104505\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-dip-chocolate1.jpg\" alt=\"Dip the ends or the base of the cooled cookies into the chocolate, then let dry on parchment, waxed paper or a wire rack.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104505\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dip the ends or the base of the cooled cookies into the chocolate, then let dry on parchment, waxed paper or a wire rack. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_104507\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-dip-chocolate3.jpg\" alt=\"Chocolate-Dipped Almond Crescents\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104507\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate-Dipped Almond Crescents \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/104070/christmas-cookies-gluten-free-chocolate-dipped-almond-crescents","authors":["5015","5014"],"series":["bayareabites_15122"],"categories":["bayareabites_1516","bayareabites_12744","bayareabites_1653","bayareabites_12550","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_1080","bayareabites_15130","bayareabites_558","bayareabites_12797","bayareabites_833","bayareabites_138","bayareabites_12796","bayareabites_8603","bayareabites_15119"],"featImg":"bayareabites_104498","label":"source_bayareabites_104070"},"bayareabites_89643":{"type":"posts","id":"bayareabites_89643","meta":{"index":"posts_1591205157","site":"bayareabites","id":"89643","score":null,"sort":[1415982613000]},"guestAuthors":[],"slug":"crunchy-nutty-fruity-sweet-pear-almond-custard-tart-for-thanksgiving","title":"Crunchy, Nutty, Fruity, Sweet: Pear Almond Custard Tart for Thanksgiving","publishDate":1415982613,"format":"aside","headTitle":"Thanksgiving Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15012,"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_89816\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/tart-final1000.jpg\">\u003cimg class=\"size-full wp-image-89816\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/tart-final1000.jpg\" alt=\"Pear Almond Custard Tart. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pear Almond Custard Tart\u003c/figcaption>\u003c/figure>\n\u003cp>I’ve been making this tart for many years in countless iterations. It all started way back when with Julia Child’s version of a red wine-poached pear tart filled with frangipane. A gorgeous masterpiece.\u003c/p>\n\u003cp>Over the years, I simplified my version significantly, although it does still take a bit of work for all the different components. The nice thing is is that you can make the tart dough ahead of time (up to 1 day in the fridge or 1 month in the freezer), line the tart pan with the dough and freeze it (for up to 1 month in advance, tightly wrapped with plastic wrap), and poach the pears up to 3 days in advance (just store them in an airtight container in the fridge).\u003c/p>\n\u003cp>I poach my pears in a simple syrup flavored with orange zest and vanilla bean. The fragrance is simply incredible and will fill your house with the smell of the holidays. The buttery crust is reminiscent of pie dough meets a crisp cookie, and the smooth custard holds it all together. Topped with a shower of toasted almonds and a sprinkle of sugar for crunch, this is a definite every year on my Thanksgiving table.\u003c/p>\n\u003cfigure id=\"attachment_89819\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/tart-ingredients1.jpg\">\u003cimg class=\"size-full wp-image-89819\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/tart-ingredients1.jpg\" alt=\"Pear Almond Custard Tart Ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pear Almond Custard Tart Ingredients\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Pear Almond Custard Tart\u003c/h3>\n\u003cp>\u003cem>Serves 6–8\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>For the tart dough:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 large egg yolk\u003c/li>\n\u003cli>2 Tbsp milk\u003c/li>\n\u003cli>1/2 tsp vanilla extract\u003c/li>\n\u003cli>1 1/4 cups all-purpose flour\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003cli>1/3 cup confectioners’ sugar, sifted\u003c/li>\n\u003cli>1/2 cup cold unsalted butter, cut into small pieces\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>For the poached pears:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>3 ripe but firm pears, preferably Bartlett, peeled, quartered, and cored\u003c/li>\n\u003cli>Zest of 1 orange, removed with a vegetable peeler\u003c/li>\n\u003cli>1/2 vanilla bean, split and seeds scraped\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>For the filling:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 large egg\u003c/li>\n\u003cli>1/4 cup sugar plus 2 tbsp\u003c/li>\n\u003cli>3 tbsp all-purpose flour\u003c/li>\n\u003cli>1/2 cup heavy cream\u003c/li>\n\u003cli>1 1/2 tsp vanilla extract\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003cli>1/3 cup sliced almonds, lightly toasted\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the tart dough, in a bowl, whisk together the egg yolk, milk, and vanilla extract. In a food processor, combine the flour, salt, and confectioners’ sugar. Scatter the butter over the top and pulse until the butter is broken up into pieces about the size of small peas. Pour the egg mixture over the flour mixture, then process until the mixture comes together. Dump the dough into a large ziploc bag and press together into a flat disk. Refrigerate for at least 30 minutes and up to 1 day before using, or freeze for up to 1 month.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89812,89825,89802,89803\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To poach the pears, in a saucepan, bring 2 cups water and the sugar to a boil over high heat. Reduce the heat to medium and add the pears, orange peel, and vanilla bean pod and seeds. Adjust the heat so that the liquid simmers and poach the pears, turning occasionally, until just tender, about 15 minutes. Set aside to cool in the poaching liquid.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89788,89820,89800\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>On a floured work surface, roll out the dough to a circle about 13 inches in diameter. Transfer the dough to a 10-inch tart pan with a removable bottom and line the pan, pressing together any cracks and making sure the edges are nice and thick (I usually trim the pastry and then fold it over on itself to make it doubly thick). Line the tart shell with foil and fill with pie weights or dried beans. Freeze for 20 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89808,89791,89807,89806,89811,89787,89792,89783,89782,89784\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat your oven to 400°F. Bake until the crust looks dry, about 20 minutes. Remove the foil and weights and set aside while you prepare the filling. Reduce the oven temperature to 350°F.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89786\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cooked-tart-shell.jpg\">\u003cimg class=\"size-full wp-image-89786\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cooked-tart-shell.jpg\" alt=\"Bake until the crust looks dry, about 20 minutes. Remove the foil and weights and set aside while you prepare the filling. Reduce the oven temperature to 350°F. Photo: Wendy Goodfriend\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bake until the crust looks dry, about 20 minutes. Remove the foil and weights and set aside while you prepare the filling. Reduce the oven temperature to 350°F.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Cut each pear quarter lengthwise into 4 slices, then lay the pear slices in the crust in an overlapping circle close to the rim. Use the remaining slices to fill the middle. In a bowl, beat together the egg and the 1/4 cup sugar until thick. Beat in the flour and then the cream, vanilla, and salt. Pour evenly over the pears.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89805,89813,89785,89798,89797,89801,89795\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bake until the custard starts to puff up, about 10 minutes. Sprinkle the almonds and remaining sugar over the top of the tart. Continue to bake until the custard is set and lightly browned, about 25 minutes. Let cool on a wire rack until warm or room temperature before slicing and serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89817,89781,89814\"]\u003c/p>\n\u003cfigure id=\"attachment_89821\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/tart-final1000a.jpg\">\u003cimg class=\"size-full wp-image-89821\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/tart-final1000a.jpg\" alt=\"Continue to bake until the custard is set and lightly browned, about 25 minutes. Let cool on a wire rack until warm or room temperature before slicing and serving. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Continue to bake until the custard is set and lightly browned, about 25 minutes. Let cool on a wire rack until warm or room temperature before slicing and serving.\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"This is hands-down one of my favorite autumn desserts, and I make it as soon as fragrant pears arrive in the market. It’s a great addition to your Thanksgiving dessert buffet!","status":"publish","parent":0,"modified":1571963143,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":865},"headData":{"title":"Crunchy, Nutty, Fruity, Sweet: Pear Almond Custard Tart for Thanksgiving | KQED","description":"This is hands-down one of my favorite autumn desserts, and I make it as soon as fragrant pears arrive in the market. It’s a great addition to your Thanksgiving dessert buffet!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"89643 http://blogs.kqed.org/bayareabites/?p=89643","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/11/14/crunchy-nutty-fruity-sweet-pear-almond-custard-tart-for-thanksgiving/","disqusTitle":"Crunchy, Nutty, Fruity, Sweet: Pear Almond Custard Tart for Thanksgiving","path":"/bayareabites/89643/crunchy-nutty-fruity-sweet-pear-almond-custard-tart-for-thanksgiving","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89816\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/tart-final1000.jpg\">\u003cimg class=\"size-full wp-image-89816\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/tart-final1000.jpg\" alt=\"Pear Almond Custard Tart. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pear Almond Custard Tart\u003c/figcaption>\u003c/figure>\n\u003cp>I’ve been making this tart for many years in countless iterations. It all started way back when with Julia Child’s version of a red wine-poached pear tart filled with frangipane. A gorgeous masterpiece.\u003c/p>\n\u003cp>Over the years, I simplified my version significantly, although it does still take a bit of work for all the different components. The nice thing is is that you can make the tart dough ahead of time (up to 1 day in the fridge or 1 month in the freezer), line the tart pan with the dough and freeze it (for up to 1 month in advance, tightly wrapped with plastic wrap), and poach the pears up to 3 days in advance (just store them in an airtight container in the fridge).\u003c/p>\n\u003cp>I poach my pears in a simple syrup flavored with orange zest and vanilla bean. The fragrance is simply incredible and will fill your house with the smell of the holidays. The buttery crust is reminiscent of pie dough meets a crisp cookie, and the smooth custard holds it all together. Topped with a shower of toasted almonds and a sprinkle of sugar for crunch, this is a definite every year on my Thanksgiving table.\u003c/p>\n\u003cfigure id=\"attachment_89819\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/tart-ingredients1.jpg\">\u003cimg class=\"size-full wp-image-89819\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/tart-ingredients1.jpg\" alt=\"Pear Almond Custard Tart Ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pear Almond Custard Tart Ingredients\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Pear Almond Custard Tart\u003c/h3>\n\u003cp>\u003cem>Serves 6–8\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>For the tart dough:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 large egg yolk\u003c/li>\n\u003cli>2 Tbsp milk\u003c/li>\n\u003cli>1/2 tsp vanilla extract\u003c/li>\n\u003cli>1 1/4 cups all-purpose flour\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003cli>1/3 cup confectioners’ sugar, sifted\u003c/li>\n\u003cli>1/2 cup cold unsalted butter, cut into small pieces\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>For the poached pears:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>3 ripe but firm pears, preferably Bartlett, peeled, quartered, and cored\u003c/li>\n\u003cli>Zest of 1 orange, removed with a vegetable peeler\u003c/li>\n\u003cli>1/2 vanilla bean, split and seeds scraped\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>For the filling:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 large egg\u003c/li>\n\u003cli>1/4 cup sugar plus 2 tbsp\u003c/li>\n\u003cli>3 tbsp all-purpose flour\u003c/li>\n\u003cli>1/2 cup heavy cream\u003c/li>\n\u003cli>1 1/2 tsp vanilla extract\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003cli>1/3 cup sliced almonds, lightly toasted\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the tart dough, in a bowl, whisk together the egg yolk, milk, and vanilla extract. In a food processor, combine the flour, salt, and confectioners’ sugar. Scatter the butter over the top and pulse until the butter is broken up into pieces about the size of small peas. Pour the egg mixture over the flour mixture, then process until the mixture comes together. Dump the dough into a large ziploc bag and press together into a flat disk. Refrigerate for at least 30 minutes and up to 1 day before using, or freeze for up to 1 month.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"89812,89825,89802,89803","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To poach the pears, in a saucepan, bring 2 cups water and the sugar to a boil over high heat. Reduce the heat to medium and add the pears, orange peel, and vanilla bean pod and seeds. Adjust the heat so that the liquid simmers and poach the pears, turning occasionally, until just tender, about 15 minutes. Set aside to cool in the poaching liquid.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"89788,89820,89800","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>On a floured work surface, roll out the dough to a circle about 13 inches in diameter. Transfer the dough to a 10-inch tart pan with a removable bottom and line the pan, pressing together any cracks and making sure the edges are nice and thick (I usually trim the pastry and then fold it over on itself to make it doubly thick). Line the tart shell with foil and fill with pie weights or dried beans. Freeze for 20 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"89808,89791,89807,89806,89811,89787,89792,89783,89782,89784","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat your oven to 400°F. Bake until the crust looks dry, about 20 minutes. Remove the foil and weights and set aside while you prepare the filling. Reduce the oven temperature to 350°F.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89786\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cooked-tart-shell.jpg\">\u003cimg class=\"size-full wp-image-89786\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cooked-tart-shell.jpg\" alt=\"Bake until the crust looks dry, about 20 minutes. Remove the foil and weights and set aside while you prepare the filling. Reduce the oven temperature to 350°F. Photo: Wendy Goodfriend\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bake until the crust looks dry, about 20 minutes. Remove the foil and weights and set aside while you prepare the filling. Reduce the oven temperature to 350°F.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Cut each pear quarter lengthwise into 4 slices, then lay the pear slices in the crust in an overlapping circle close to the rim. Use the remaining slices to fill the middle. In a bowl, beat together the egg and the 1/4 cup sugar until thick. Beat in the flour and then the cream, vanilla, and salt. Pour evenly over the pears.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"89805,89813,89785,89798,89797,89801,89795","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bake until the custard starts to puff up, about 10 minutes. Sprinkle the almonds and remaining sugar over the top of the tart. Continue to bake until the custard is set and lightly browned, about 25 minutes. Let cool on a wire rack until warm or room temperature before slicing and serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"89817,89781,89814","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_89821\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/tart-final1000a.jpg\">\u003cimg class=\"size-full wp-image-89821\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/tart-final1000a.jpg\" alt=\"Continue to bake until the custard is set and lightly browned, about 25 minutes. Let cool on a wire rack until warm or room temperature before slicing and serving. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Continue to bake until the custard is set and lightly browned, about 25 minutes. Let cool on a wire rack until warm or room temperature before slicing and serving.\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/89643/crunchy-nutty-fruity-sweet-pear-almond-custard-tart-for-thanksgiving","authors":["5015","5014"],"series":["bayareabites_15012"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_1653","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12"],"tags":["bayareabites_1080","bayareabites_10299","bayareabites_1541","bayareabites_13924","bayareabites_1284","bayareabites_530","bayareabites_2962"],"featImg":"bayareabites_89816","label":"bayareabites_15012"},"bayareabites_84267":{"type":"posts","id":"bayareabites_84267","meta":{"index":"posts_1591205157","site":"bayareabites","id":"84267","score":null,"sort":[1404315560000]},"guestAuthors":[],"slug":"a-simple-versatile-summer-salad-shaved-zucchini-with-lemon-almonds-and-asiago","title":"A Simple, Versatile Summer Salad: Shaved Zucchini with Lemon, Almonds, and Asiago","publishDate":1404315560,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_84296\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-salad-final1000.jpg\">\u003cimg class=\"size-full wp-image-84296\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-salad-final1000.jpg\" alt=\"Shaved Zucchini Salad with Lemon, Almonds, and Asiago. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shaved Zucchini Salad with Lemon, Almonds, and Asiago. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’ve never had this beautiful salad you are in for a big surprise. With long ribbons of raw zucchini, a splash of lemon, some salty cheese and earthy nuts--this has to be the world’s easiest and most versatile salad. Plus it goes with just about any summer fare. And best of all, it’s freaking delicious. My toddler loves it. I adore it. My husband is always happy when I make it (hell, he can even make it!).\u003c/p>\n\u003cp>I hated zucchini until someone, years ago, served me a salad like this one. Before, I thought of all zucchini as overcooked, mushy ickyness. But this salad was a revelation: I actually do like zucchini. Just not cooked (or at least very lightly cooked so it still has some density).\u003c/p>\n\u003cp>Did I mention it was versatile and accommodating? You can serve this to anyone. If you leave out the cheese, you can serve it to your gluten-free, dairy-free, vegan, Paleo, raw food sister’s cousin’s friend. You can tell a picky toddler it is pasta. You can serve it as pasta. You can add chopped fresh herbs (basil or parsley are great), make it with or without cheese, or even with or without nuts (I like almonds or pine nuts, but pistachios or walnuts would also be delicious).\u003c/p>\n\u003cp>\u003cstrong>A note on choosing zucchini:\u003c/strong> Zucchini, a summer squash, is best during the hot summer months. In fact, it’s just about everywhere right now, and it’s cheap cheap cheap. Select smaller zucchini as they tend to be sweeter; I avoid the super jumbo ones. Look for an array of colors, zucchini comes not only as the dark green vegetable we are all used to seeing, but yellow, striped, and even multi-colored (green and yellow usually).\u003c/p>\n\u003cfigure id=\"attachment_84302\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-84302\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-ingredients1000.jpg\" alt=\"Ingredients for Shaved Zucchini Salad with Lemon, Almonds, and Asiago. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Shaved Zucchini Salad with Lemon, Almonds, and Asiago. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Shaved Zucchini Salad with Lemon, Almonds, and Asiago\u003c/h3>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>5 or 6 small zucchini, trimmed (about 1 1/4 lbs total; I like to use a mix of different colors)\u003c/li>\n\u003cli>Extra virgin olive oil\u003c/li>\n\u003cli>1/2 lemon\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>1 oz. Asiago, Pecorino, Parmesan, or ricotta salata cheese, shaved with a vegetable peeler\u003c/li>\n\u003cli>2 or 3 tablespoons chopped roasted, salted almonds; toasted pine nuts; or chopped toasted walnuts\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Directions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Using a vegetable peeler, shave long strips of zucchini from the stem end to the blossom end into a shallow serving bowl or plate. As you shave ribbons, rotate the zucchini until you’ve shaved down to the center core of seeds. Discard the core (or shave it as far as you can!).\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84306\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-shaved1000.jpg\">\u003cimg class=\"size-full wp-image-84306\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-shaved1000.jpg\" alt=\"Using a vegetable peeler, shave long strips of zucchini from the stem end to the blossom end. Photo: Wendy Goodfriend \" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Using a vegetable peeler, shave long strips of zucchini from the stem end to the blossom end. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_84305\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-shaved-cheese1000.jpg\">\u003cimg class=\"size-full wp-image-84305\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-shaved-cheese1000.jpg\" alt=\"Shave edge of cheese with a vegetable peeler to create thin strips. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shave edge of cheese with a vegetable peeler to create thin strips. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>Drizzle with a little oil (1-2 tablespoons), squeeze the lemon over the top, and season with salt and pepper. Toss to coat the ribbons evenly. Sprinkle with the cheese shavings and nuts and serve.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84295\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-salad-final700a.jpg\">\u003cimg class=\"size-full wp-image-84295\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-salad-final700a.jpg\" alt=\"Shaved Zucchini Salad with Lemon, Almonds, and Asiago. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shaved Zucchini Salad with Lemon, Almonds, and Asiago. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"This is hands down my favorite summer salad. It’s particularly great when you’re in a hurry and if you have a surplus of plump zucchini.","status":"publish","parent":0,"modified":1550609955,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":545},"headData":{"title":"A Simple, Versatile Summer Salad: Shaved Zucchini with Lemon, Almonds, and Asiago | KQED","description":"This is hands down my favorite summer salad. It’s particularly great when you’re in a hurry and if you have a surplus of plump zucchini.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"84267 http://blogs.kqed.org/bayareabites/?p=84267","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/07/02/a-simple-versatile-summer-salad-shaved-zucchini-with-lemon-almonds-and-asiago/","disqusTitle":"A Simple, Versatile Summer Salad: Shaved Zucchini with Lemon, Almonds, and Asiago","path":"/bayareabites/84267/a-simple-versatile-summer-salad-shaved-zucchini-with-lemon-almonds-and-asiago","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84296\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-salad-final1000.jpg\">\u003cimg class=\"size-full wp-image-84296\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-salad-final1000.jpg\" alt=\"Shaved Zucchini Salad with Lemon, Almonds, and Asiago. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shaved Zucchini Salad with Lemon, Almonds, and Asiago. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’ve never had this beautiful salad you are in for a big surprise. With long ribbons of raw zucchini, a splash of lemon, some salty cheese and earthy nuts--this has to be the world’s easiest and most versatile salad. Plus it goes with just about any summer fare. And best of all, it’s freaking delicious. My toddler loves it. I adore it. My husband is always happy when I make it (hell, he can even make it!).\u003c/p>\n\u003cp>I hated zucchini until someone, years ago, served me a salad like this one. Before, I thought of all zucchini as overcooked, mushy ickyness. But this salad was a revelation: I actually do like zucchini. Just not cooked (or at least very lightly cooked so it still has some density).\u003c/p>\n\u003cp>Did I mention it was versatile and accommodating? You can serve this to anyone. If you leave out the cheese, you can serve it to your gluten-free, dairy-free, vegan, Paleo, raw food sister’s cousin’s friend. You can tell a picky toddler it is pasta. You can serve it as pasta. You can add chopped fresh herbs (basil or parsley are great), make it with or without cheese, or even with or without nuts (I like almonds or pine nuts, but pistachios or walnuts would also be delicious).\u003c/p>\n\u003cp>\u003cstrong>A note on choosing zucchini:\u003c/strong> Zucchini, a summer squash, is best during the hot summer months. In fact, it’s just about everywhere right now, and it’s cheap cheap cheap. Select smaller zucchini as they tend to be sweeter; I avoid the super jumbo ones. Look for an array of colors, zucchini comes not only as the dark green vegetable we are all used to seeing, but yellow, striped, and even multi-colored (green and yellow usually).\u003c/p>\n\u003cfigure id=\"attachment_84302\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-84302\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-ingredients1000.jpg\" alt=\"Ingredients for Shaved Zucchini Salad with Lemon, Almonds, and Asiago. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Shaved Zucchini Salad with Lemon, Almonds, and Asiago. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Shaved Zucchini Salad with Lemon, Almonds, and Asiago\u003c/h3>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>5 or 6 small zucchini, trimmed (about 1 1/4 lbs total; I like to use a mix of different colors)\u003c/li>\n\u003cli>Extra virgin olive oil\u003c/li>\n\u003cli>1/2 lemon\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>1 oz. Asiago, Pecorino, Parmesan, or ricotta salata cheese, shaved with a vegetable peeler\u003c/li>\n\u003cli>2 or 3 tablespoons chopped roasted, salted almonds; toasted pine nuts; or chopped toasted walnuts\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Directions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Using a vegetable peeler, shave long strips of zucchini from the stem end to the blossom end into a shallow serving bowl or plate. As you shave ribbons, rotate the zucchini until you’ve shaved down to the center core of seeds. Discard the core (or shave it as far as you can!).\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84306\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-shaved1000.jpg\">\u003cimg class=\"size-full wp-image-84306\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-shaved1000.jpg\" alt=\"Using a vegetable peeler, shave long strips of zucchini from the stem end to the blossom end. Photo: Wendy Goodfriend \" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Using a vegetable peeler, shave long strips of zucchini from the stem end to the blossom end. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_84305\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-shaved-cheese1000.jpg\">\u003cimg class=\"size-full wp-image-84305\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-shaved-cheese1000.jpg\" alt=\"Shave edge of cheese with a vegetable peeler to create thin strips. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shave edge of cheese with a vegetable peeler to create thin strips. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>Drizzle with a little oil (1-2 tablespoons), squeeze the lemon over the top, and season with salt and pepper. Toss to coat the ribbons evenly. Sprinkle with the cheese shavings and nuts and serve.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84295\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-salad-final700a.jpg\">\u003cimg class=\"size-full wp-image-84295\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-salad-final700a.jpg\" alt=\"Shaved Zucchini Salad with Lemon, Almonds, and Asiago. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shaved Zucchini Salad with Lemon, Almonds, and Asiago. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/84267/a-simple-versatile-summer-salad-shaved-zucchini-with-lemon-almonds-and-asiago","authors":["5015","5014"],"categories":["bayareabites_752","bayareabites_12869","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_8243","bayareabites_1080","bayareabites_16301","bayareabites_14738","bayareabites_1815","bayareabites_3682","bayareabites_1258"],"featImg":"bayareabites_84293","label":"bayareabites"},"bayareabites_1114":{"type":"posts","id":"bayareabites_1114","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1114","score":null,"sort":[1212242454000]},"guestAuthors":[],"slug":"raspberry-almond-shortcake","title":"Raspberry Almond Shortcake ","publishDate":1212242454,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/raspberry-shortcake.jpg\" alt=\"raspberry shortcake\" align=\"left\">I've never understood how a fruit as delightful and sweet as a raspberry could have inspired the term \u003ca href=\"http://www.randomhouse.com/wotd/index.pperl?date=19980413\">\"blowing a raspberry.\"\u003c/a> How could such a sweet and luscious plump red berry get such bad rap? Out of curiosity, I looked up the term. From what I can tell, it all started sometime in the late 1800s when some witty Brits thought the sound they produced when making derisive spitting noises sounded like flatulence. As \"raspberry tart\" rhymes with \"fart\" (a word that never ceases to incite giggles with my daughters and I'm sure was hilariously funny back then as well) the term was born. Makes no sense to me, but apparently it's part of a British rhyming tradition. As my family is originally from New York City, I'm more able to understand the reasons behind why someone would blow a raspberry (or give a Bronx cheer) than the etymology behind it.\u003c/p>\n\u003cp>So what does this all have to do with shortcake and berries? Well, not much other than I adore raspberries and have been contemplating how wonderful they are, particularly now, when they're in season and reasonably affordable. My mind also has a tendency to wander into etymological corners -- a trait I once assumed was charming, but now fear makes people nod off -- and this is where it led me as I stared at a beautiful mountain of raspberries in Whole Foods the other day. \u003c/p>\n\u003cp>Now that raspberries are in season, I want to gorge myself on them, sucking up their potent antioxidants and sweet juiciness. Earlier this year, I stopped buying raspberries (and all berries) when they're out of season because they're usually grown in Mexico, often with the help of strong pesticides that end up \u003ca href=\"http://www.nytimes.com/2008/03/30/opinion/30stutchbury.html\">killing off song bird populations\u003c/a>. Out of a sense of environmental responsibility and guilt, my family and I have gone a long hard winter without berries and we are ripe (excuse the pun) for indulging ourselves. \u003c/p>\n\u003cp>To celebrate raspberry season, I decided to indulge in a dessert where the raspberries are fresh and uncooked. I wanted to pay tribute to their sweet unadulterated plumpness, and so paired them with a slightly-sweet (but not too sweet) shortcake with whipped cream. As I love the flavor of almonds with raspberries, I added some nuts to the shortcake. The result was everything I had hoped for: a fresh burst of raspberry flavor atop buttery shortcakes, finished off with pillowy whipped cream and a hint of almond crunchiness. It was really the antithesis of a Bronx cheer.\u003c/p>\n\u003cp>\u003cstrong>Raspberry Almond Shortcake\u003c/strong> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cstrong>Ingredients for shortcakes:\u003c/strong>\u003cbr>\n2 ½ cups flour\u003cbr>\n½ cup sugar\u003cbr>\n1 Tbsp baking powder\u003cbr>\n½ tsp salt\u003cbr>\n¼ cup chopped toasted almonds\u003cbr>\n6 Tbsp cold butter\u003cbr>\n1 cup whole milk\u003cbr>\n½ tsp almond extract\u003c/p>\n\u003cp>\u003cstrong>Ingredients for topping:\u003c/strong>\u003cbr>\n4 cups raspberries\u003cbr>\n½ cup sugar\u003cbr>\n½ tsp lemon juice\u003cbr>\n2 cups whipping cream\u003cbr>\n½ cup powdered sugar\u003cbr>\n1 tsp vanilla extract\u003cbr>\nToasted almond slivers for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 400 degrees.\u003c/p>\n\u003cp>2. Add flour, sugar, baking powder, salt and almonds in a large bowl. Whisk to mix thoroughly.\u003c/p>\n\u003cp>3. Cut in the butter (you can either do this by hand with a pastry cutter or with your fingers. If you have a food processor, just pulse about ten times).\u003c/p>\n\u003cp>4. Add the almond extract to the milk and then add to the flour mixture.\u003c/p>\n\u003cp>5. Gently incorporate the milk into the flour. Be sure not to over mix as doing so will make the flour rubbery. If the mixture remains too wet to properly handle, add a little more flour until you can pat the dough firmly into a round disk.\u003c/p>\n\u003cp>6. Cut with a biscuit cutter (if you don't have one, you can use a jar or ramekin) and place onto a baking dish or large cast iron pan. \u003c/p>\n\u003cp>7. Bake at 400 degrees for 15 – 20 minutes, or until golden brown.\u003c/p>\n\u003cp>8. Mix berries, sugar and lemon juice in a bowl and set aside for at least 10 minutes.\u003c/p>\n\u003cp>9. Beat cream with powdered sugar and vanilla until whipped (but not too long or you'll have butter).\u003c/p>\n\u003cp>10. When ready to serve, slice each shortcake in half. Top the bottom with a healthy dollop of whipped cream and then cover with berries. Top with more whipped cream and lay the top of the shortcake against the berries. Serve.\u003c/p>\n\u003cp>\u003cstrong>Lemon Buttermilk shortcake alternative:\u003c/strong>\u003cbr>\n1. Substitute buttermilk for the milk.\u003cbr>\n2. Remove the almonds and almond extract.\u003cbr>\n3. Add 1 Tbsp lemon zest.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Strawberry shortcake alternative:\u003c/strong>\u003cbr>\n1. Use strawberries instead of raspberries.\u003cbr>\n2. Use the buttermilk shortcake alternative for the pastry.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1212242700,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":779},"headData":{"title":"Raspberry Almond Shortcake | KQED","description":"I've never understood how a fruit as delightful and sweet as a raspberry could have inspired the term "blowing a raspberry." How could such a sweet and luscious plump red berry get such bad rap? Out of curiosity, I looked up the term. From what I can tell, it all started sometime in the late","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"1114 http://blogs.kqed.org/bayareabites/2008/05/31/raspberry-almond-shortcake/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/05/31/raspberry-almond-shortcake/","disqusTitle":"Raspberry Almond Shortcake ","path":"/bayareabites/1114/raspberry-almond-shortcake","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/raspberry-shortcake.jpg\" alt=\"raspberry shortcake\" align=\"left\">I've never understood how a fruit as delightful and sweet as a raspberry could have inspired the term \u003ca href=\"http://www.randomhouse.com/wotd/index.pperl?date=19980413\">\"blowing a raspberry.\"\u003c/a> How could such a sweet and luscious plump red berry get such bad rap? Out of curiosity, I looked up the term. From what I can tell, it all started sometime in the late 1800s when some witty Brits thought the sound they produced when making derisive spitting noises sounded like flatulence. As \"raspberry tart\" rhymes with \"fart\" (a word that never ceases to incite giggles with my daughters and I'm sure was hilariously funny back then as well) the term was born. Makes no sense to me, but apparently it's part of a British rhyming tradition. As my family is originally from New York City, I'm more able to understand the reasons behind why someone would blow a raspberry (or give a Bronx cheer) than the etymology behind it.\u003c/p>\n\u003cp>So what does this all have to do with shortcake and berries? Well, not much other than I adore raspberries and have been contemplating how wonderful they are, particularly now, when they're in season and reasonably affordable. My mind also has a tendency to wander into etymological corners -- a trait I once assumed was charming, but now fear makes people nod off -- and this is where it led me as I stared at a beautiful mountain of raspberries in Whole Foods the other day. \u003c/p>\n\u003cp>Now that raspberries are in season, I want to gorge myself on them, sucking up their potent antioxidants and sweet juiciness. Earlier this year, I stopped buying raspberries (and all berries) when they're out of season because they're usually grown in Mexico, often with the help of strong pesticides that end up \u003ca href=\"http://www.nytimes.com/2008/03/30/opinion/30stutchbury.html\">killing off song bird populations\u003c/a>. Out of a sense of environmental responsibility and guilt, my family and I have gone a long hard winter without berries and we are ripe (excuse the pun) for indulging ourselves. \u003c/p>\n\u003cp>To celebrate raspberry season, I decided to indulge in a dessert where the raspberries are fresh and uncooked. I wanted to pay tribute to their sweet unadulterated plumpness, and so paired them with a slightly-sweet (but not too sweet) shortcake with whipped cream. As I love the flavor of almonds with raspberries, I added some nuts to the shortcake. The result was everything I had hoped for: a fresh burst of raspberry flavor atop buttery shortcakes, finished off with pillowy whipped cream and a hint of almond crunchiness. It was really the antithesis of a Bronx cheer.\u003c/p>\n\u003cp>\u003cstrong>Raspberry Almond Shortcake\u003c/strong> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cstrong>Ingredients for shortcakes:\u003c/strong>\u003cbr>\n2 ½ cups flour\u003cbr>\n½ cup sugar\u003cbr>\n1 Tbsp baking powder\u003cbr>\n½ tsp salt\u003cbr>\n¼ cup chopped toasted almonds\u003cbr>\n6 Tbsp cold butter\u003cbr>\n1 cup whole milk\u003cbr>\n½ tsp almond extract\u003c/p>\n\u003cp>\u003cstrong>Ingredients for topping:\u003c/strong>\u003cbr>\n4 cups raspberries\u003cbr>\n½ cup sugar\u003cbr>\n½ tsp lemon juice\u003cbr>\n2 cups whipping cream\u003cbr>\n½ cup powdered sugar\u003cbr>\n1 tsp vanilla extract\u003cbr>\nToasted almond slivers for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 400 degrees.\u003c/p>\n\u003cp>2. Add flour, sugar, baking powder, salt and almonds in a large bowl. Whisk to mix thoroughly.\u003c/p>\n\u003cp>3. Cut in the butter (you can either do this by hand with a pastry cutter or with your fingers. If you have a food processor, just pulse about ten times).\u003c/p>\n\u003cp>4. Add the almond extract to the milk and then add to the flour mixture.\u003c/p>\n\u003cp>5. Gently incorporate the milk into the flour. Be sure not to over mix as doing so will make the flour rubbery. If the mixture remains too wet to properly handle, add a little more flour until you can pat the dough firmly into a round disk.\u003c/p>\n\u003cp>6. Cut with a biscuit cutter (if you don't have one, you can use a jar or ramekin) and place onto a baking dish or large cast iron pan. \u003c/p>\n\u003cp>7. Bake at 400 degrees for 15 – 20 minutes, or until golden brown.\u003c/p>\n\u003cp>8. Mix berries, sugar and lemon juice in a bowl and set aside for at least 10 minutes.\u003c/p>\n\u003cp>9. Beat cream with powdered sugar and vanilla until whipped (but not too long or you'll have butter).\u003c/p>\n\u003cp>10. When ready to serve, slice each shortcake in half. Top the bottom with a healthy dollop of whipped cream and then cover with berries. Top with more whipped cream and lay the top of the shortcake against the berries. Serve.\u003c/p>\n\u003cp>\u003cstrong>Lemon Buttermilk shortcake alternative:\u003c/strong>\u003cbr>\n1. Substitute buttermilk for the milk.\u003cbr>\n2. Remove the almonds and almond extract.\u003cbr>\n3. Add 1 Tbsp lemon zest.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Strawberry shortcake alternative:\u003c/strong>\u003cbr>\n1. Use strawberries instead of raspberries.\u003cbr>\n2. Use the buttermilk shortcake alternative for the pastry.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1114/raspberry-almond-shortcake","authors":["5016"],"categories":["bayareabites_1653","bayareabites_12"],"tags":["bayareabites_1080","bayareabites_1085","bayareabites_1079","bayareabites_1082","bayareabites_1084","bayareabites_1083","bayareabites_1078","bayareabites_1012"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2023/08/possible-5gxfizEbKOJ-pbF5ASgxrs_.1400x1400.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0017_BayCurious_iTunesTile_01.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/BBC_1400.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/12/CodeSwitchLifeKit_StationGraphics_300x300EmailGraphic.png","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2019/07/commonwealthclub.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2022/02/Consider-This_3000_V3-copy-scaled-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://ww2.kqed.org/app/uploads/2022/06/forum-logo-900x900tile-1.gif","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. 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One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.","airtime":"MON-FRI 7pm-8pm","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/FreshAir_1400.jpg","officialWebsiteLink":"https://www.npr.org/programs/fresh-air/","meta":{"site":"radio","source":"npr"},"link":"/radio/program/fresh-air","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Fresh-Air-p17/","rss":"https://feeds.npr.org/381444908/podcast.xml"}},"here-and-now":{"id":"here-and-now","title":"Here & Now","info":"A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. 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