Bay Area Bites Guide to 10 Great Local Food Gifts for the Holidays
DIY Pâte de Fruit Makes an Elegant Holiday Gift
Bake Homemade Cheese Crackers for Holiday Gift-Giving
McQuade's Celtic Chutney
Etsy: Handmade Gifts for Food-Loving Friends
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After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.","avatar":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twitter":"sjrosenbaum","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Rosenbaum Klassen | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-rosenbaum"},"katewilliams":{"type":"authors","id":"5485","meta":{"index":"authors_1591205172","id":"5485","found":true},"name":"Kate Williams","firstName":"Kate","lastName":"Williams","slug":"katewilliams","email":"williaka@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kate Williams grew up outside of Atlanta, where twenty-pound baskets of peaches were an end-of-summer tradition. After spending time in Boston developing recipes for America's Test Kitchen and pretending to be a New Englander, she moved to sunny Berkeley. Here she works as a personal chef and food writer, covering topics ranging from taco trucks to modernist cookbooks. In addition to KQED's Bay Area Bites, Kate's work appears on Serious Eats, Berkeleyside NOSH, The Oxford American, America's Test Kitchen cookbooks, and Food52.","avatar":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g","twitter":"KateHWilliams","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kate Williams | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/katewilliams"},"shelbypope":{"type":"authors","id":"5566","meta":{"index":"authors_1591205172","id":"5566","found":true},"name":"Shelby Pope","firstName":"Shelby","lastName":"Pope","slug":"shelbypope","email":"shelbylpope@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Shelby Pope is a freelance writer living and eating her way through the East Bay. 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There’s family, biological or otherwise. There’s \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/12/14/taste-test-6-california-eggnogs/\" target=\"_blank\">eggnog\u003c/a>. And, of course, there are presents. Here are some locally made food gift ideas for the loved ones in your life, a reminder that even when the world is grim, food is still one of the most powerful ways of bringing people together.\u003c/p>\n\u003cfigure id=\"attachment_113968\" class=\"wp-caption alignleft\" style=\"max-width: 160px\">\u003cimg class=\"wp-image-113968 size-thumbnail\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/CherrywoodRye_Front-160x499.jpg\" alt=\"Cherrywood Rye Whiskey from Sonoma County Distilling Co.\" width=\"160\" height=\"499\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-160x499.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-800x2493.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-768x2393.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-1020x3178.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-1180x3677.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-960x2992.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-240x748.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-375x1169.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-520x1620.jpg 520w\" sizes=\"(max-width: 160px) 100vw, 160px\">\u003cfigcaption class=\"wp-caption-text\">Cherrywood Rye Whiskey from Sonoma County Distilling Co. \u003ccite>(Sonoma County Distilling Co.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Alcohol\u003c/h2>\n\u003cp>There’s a 2005 country song from singer Terri Clark where she sings about the world \u003ca href=\"https://www.youtube.com/watch?v=OXE-vP15cug\" target=\"_blank\">needing a drink\u003c/a>. While the lyrics are a quaint flashback to Bush-era politicking (“Too much tension between Miss Liberty/And The Eiffel tower”), Clark’s thesis remains relevant. Alcohol is a fairly foolproof gift (assuming you have evidence that your giftee does, in fact, imbibe) for everyone from boss to brother, and while you could go with an obvious bottle of red, why not shake things up with some locally made liquor? There’s a rye whiskey \u003ca href=\"http://sonomacountydistilling.com/\" target=\"_blank\">made in Sonoma County\u003c/a>, fruit brandy from \u003ca href=\"http://www.stgeorgespirits.com/\" target=\"_blank\">Alameda’s St. George\u003c/a>, or Seven Stills’ \u003ca href=\"http://www.sevenstillsofsf.com/craft-whiskey/\" target=\"_blank\">line of whiskeys\u003c/a> made from craft beers. If they’re not a fan of brown liquor, a bottle of \u003ca href=\"http://www.raffdistillerie.com/gin.html\" target=\"_blank\">Bummer and Lazarus gin\u003c/a> or \u003ca href=\"http://sutherlanddistilling.com/spirits/vodka/\" target=\"_blank\">Diablo’s Shadow vodka\u003c/a> from Livermore makes a fine alternative.\u003c/p>\n\u003cfigure id=\"attachment_114049\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-114049\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/itsit_cappuccino.jpg\" alt=\"Cappuccino IT`S-IT.\" width=\"1920\" height=\"1920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-150x150.jpg 150w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cappuccino IT`S-IT. \u003ccite>(IT`S-IT)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Bay Area specialties for far-flung friends\u003c/h2>\n\u003cp>Maybe you have a friend who moved out of the Bay Area in an effort to experience “seasons,” or to “not spend 48% of my take-home pay on rent.” While they may enjoy their new city, we bet they miss certain local foods. While it’s hard (\u003ca href=\"https://www.quora.com/Is-there-any-way-to-send-a-burrito-from-San-Francisco-to-New-York-without-it-getting-bad-and-spoiling\" target=\"_blank\">but not impossible!\u003c/a>) to mail a burrito through the US Postal Service, there are plenty of classic Bay Area dishes that can be shipped through the mail. You can ship them pints of Secret Breakfast \u003ca href=\"https://www.goldbely.com/humphry-slocombe#shipping\" target=\"_blank\">from Humphry Slocombe\u003c/a>, or mail them 24 \u003ca href=\"https://www.itsiticecream.com/products/ice-cream/cappucino-its-it\" target=\"_blank\">Cappuccino Its-Its\u003c/a>. If your dad’s a pizza fanatic, send him a \u003ca href=\"https://www.foodydirect.com/restaurants/tony-s-pizza-napoletana/dishes\" target=\"_blank\">three pack of pies from Tony's Pizza Napoletana\u003c/a>. Thanks to Boudin Bakery, you can even \u003ca href=\"http://store.boudinbakery.com/storefront.aspx\" target=\"_blank\">mail sourdough bread\u003c/a>--a baguette, round or loaf in the shape of a crab--to your carb-obsessed sister in Jersey.\u003c/p>\n\u003cfigure id=\"attachment_113970\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113970\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/IMG_7933.jpg\" alt=\"Aprons from San Francisco's Lundy Way.\" width=\"1920\" height=\"1173\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-160x98.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-800x489.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-768x469.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-1020x623.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-1180x721.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-960x587.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-240x147.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-375x229.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-520x318.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Aprons from San Francisco's Lundy Way. \u003ccite>(Lundy Way)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Kitchenware\u003c/h2>\n\u003cp>If you’re not careful, kitchen gifts can easily fall into the back-of-the-closet category of gift--make sure your giftee actually uses their kitchen (and not for \u003ca href=\"https://youtu.be/RpQn0M5bWMI?t=46s\" target=\"_blank\">Bradshaw-esque\u003c/a> clothing storage) before giving them something they’ll have to find room for in their tiny Bay Area home. If they do cook, kitchenware makes a thoughtful, functional gift. Head to the \u003ca href=\"https://towncutler.com/\" target=\"_blank\">Town Cutler\u003c/a> for pricy, lovingly handmade knives. Cooking gets messy; everyone could use a new apron to replace the one they filched from their college barista job. \u003ca href=\"http://www.lundyway.com/\" target=\"_blank\">Lundy Way \u003c/a>and \u003ca href=\"http://caysondesigns.com/aprons\" target=\"_blank\">Cayson Designs\u003c/a> both offer simple, sturdy designs made in San Francisco.\u003c/p>\n\u003cp>If you’re looking for something more ornamental, ceramic kitchenware is a way of gently telling your friend that they deserve better than that Ikea plate set they’ve had since Socks was in the White House. \u003ca href=\"http://www.heathceramics.com/\" target=\"_blank\">Heath\u003c/a> is a classic option but don’t miss newcomers like \u003ca href=\"http://atelierdion.com/\" target=\"_blank\">Atelier Dion \u003c/a>or \u003ca href=\"http://www.svenceramics.com/\" target=\"_blank\">Sven Ceramics\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_92762\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-92762\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/featured_pic.jpg\" alt=\"The New Parkway in Oakland Photo: Shelby Pope\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured_pic.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured_pic-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured_pic-320x180.jpg 320w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">The New Parkway in Oakland Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003ch2>Movie date\u003c/h2>\n\u003cp>Movie tickets make an ideal gift for someone you don’t know very well--while you may not know whether your babysitter prefers subtitled meditations on the human condition or Michael Bay flicks, they’ll still enjoy a movie more than whatever scented candle is leftover at TJ Maxx. Instead of the Regals and AMCs, opt for a local theater, whether that’s the \u003ca href=\"http://www.thenewparkway.com/\" target=\"_blank\">New Parkway in Oakland\u003c/a> or San Francisco’s \u003ca href=\"http://www.roxie.com/\" target=\"_blank\">Roxie\u003c/a>. And if you’re feeling extra generous, get them a gift card to one of the many local theaters \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/02/07/bay-area-bites-guide-to-5-movie-theaters-serving-food-and-alcoholic-beverages/\" target=\"_blank\">that serve food and drinks\u003c/a>, and include enough for dinner in addition to tickets.\u003c/p>\n\u003cfigure id=\"attachment_113699\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-113699\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n.jpg\" alt=\"Chocolates from Hooker's Sweet Treats\" width=\"960\" height=\"720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-520x390.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Chocolates from Hooker's Sweet Treats \u003ccite>(Courtesy of Hooker's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Dessert\u003c/h2>\n\u003cp>Sure, there are plenty of decadent savory holiday foods, but the real reason for all that holiday good cheer is the promise of dessert. If you want to earn a particularly warm welcome at your next gathering, bring something sweet. No time to \u003ca href=\"https://ww2.kqed.org/bayareabites/category/recipes/holiday-recipes/\" target=\"_blank\">make your own\u003c/a>? Check out our list of \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/29/bay-area-bites-guide-to-13-bay-area-chocolate-shops-and-gifts/\" target=\"_blank\">gift-worthy chocolatiers\u003c/a>, or pick up a buche noel from \u003ca href=\"http://www.tartinebakery.com/\" target=\"_blank\">Tartine\u003c/a>, sufganiyot from \u003ca href=\"http://www.saulsdeli.com/\" target=\"_blank\">Saul’s\u003c/a>, stollen from \u003ca href=\"http://cheeseboardcollective.coop/\" target=\"_blank\">Cheeseboard\u003c/a> or bibingka from \u003ca href=\"http://www.auntieemsfinefoods.com/\" target=\"_blank\">Auntie Em’s in Daly City\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_113971\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113971\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/DSC02505.jpg\" alt=\"One of the cooking classes available from Kitchen on Fire.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">One of the cooking classes available from Kitchen on Fire. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Cooking classes\u003c/h2>\n\u003cp>A cooking class is the perfect experience gift. As the old saying goes, give a man a fish and you feed him for a day; teach a man to fish via the gift of cooking classes and be guaranteed an invite to a demonstration of his newfound salmon-cooking abilities. The Bay Area offers cooking classes of every kind, from kid’s classes at \u003ca href=\"http://www.cucinabambini.com/\" target=\"_blank\">Cucina Bambini\u003c/a>, to a French-themed couples cooking lesson from \u003ca href=\"https://kitchenonfire.com/\" target=\"_blank\">Kitchen on Fire\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_31754\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"wp-image-31754 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/alicewaters500.jpg\" alt=\"Alice Waters - Chez Panisse. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\">\u003cfigcaption class=\"wp-caption-text\">Alice Waters - Chez Panisse. Photo by Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>A trip to an iconic Bay Area restaurant\u003c/h2>\n\u003cp>Even if you’ve lived in the Bay Area your entire life, there’s probably one or two famous sites you’ve never visited. Maybe you’ve never been to Alcatraz. Perhaps you’ve never stepped foot on Pier 39. I’ve never walked across the Golden Gate Bridge. You--and your loved ones--probably have restaurant equivalents. Make this the holiday to take someone to one of their bucket list restaurants, whether it’s finally making it to \u003ca href=\"http://www.yanksing.com/home.php\" target=\"_blank\">Yank Sing\u003c/a> with your cousin or taking your aunt who owns own every single Alice Waters cookbook to \u003ca href=\"http://www.chezpanisse.com/intro.php\" target=\"_blank\">Chez Panisse\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_113969\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113969\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Fern_Home-Cooked.jpg\" alt=\"Home Cooked: Essential Recipes for a New Way to Cook Kindle Edition by Anya Fernald.\" width=\"1920\" height=\"2425\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-160x202.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-800x1010.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-768x970.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-1020x1288.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-1180x1490.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-960x1213.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-240x303.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-375x474.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-520x657.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Home Cooked: Essential Recipes for a New Way to Cook Kindle Edition\u003cbr>by Anya Fernald. \u003ccite>(Ten Speed Press)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Cookbooks\u003c/h2>\n\u003cp>People have been predicting the death of the cookbook for years, but year after year, they continue to top the bestseller list. This year, several local authors released cookbooks covering a wide variety of topics, suitable for everyone on your list. For the person in your life who’s committed to weeknight cooking--but who also wants to know how to cook over an open fire--pick up \u003ca href=\"http://www.belcampo.com/shop/uncategorized/home-cooked-by-anya-fernald/\" target=\"_blank\">\u003cem>Home Cooked\u003c/em>,\u003c/a> from Belcampo Meat Co founder Anya Fernald. \u003ca href=\"http://www.flavorsofoakland.com/preorder/flavors-of-oakland\" target=\"_blank\">\u003cem>Flavors of Oakland \u003c/em>\u003c/a>offers an impressive guide to the Town’s varied cuisines, from Hawaiian to Jewish. Bakers should get San Francisco food blogger Irving Lin’s book of creative desserts, \u003ca href=\"http://www.indiebound.org/book/9780544453739\" target=\"_blank\">\u003cem>Marbled, Swirled, and Layered\u003c/em>\u003c/a>. Your friend with the classy mid century modern bar cart? Get them Smuggler’s Cove’s \u003ca href=\"http://www.smugglerscovesf.com/book/\" target=\"_blank\">guide to tiki drinks\u003c/a> or \u003ca href=\"https://umamimart.com/products/the-complete-cocktail-manual\" target=\"_blank\">\u003cem>The Complete Cocktail Manual\u003c/em>\u003c/a> from local food writer Lou Bustamante.\u003c/p>\n\u003cfigure id=\"attachment_96961\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96961\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/IMG_2508-1920.jpg\" alt=\"Fusti, full of oil ready for tasting, all lined up at Amphora Nueva.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fusti, full of oil ready for tasting, all lined up at Amphora Nueva. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Ingredients\u003c/h2>\n\u003cp>One of the best gifts for a home cook is an intriguing ingredient they wouldn’t buy themselves. If they usually cook with McCormick spices, get them a gift set from \u003ca href=\"https://oaktownspiceshop.com/\" target=\"_blank\">Oaktown Spice Shop\u003c/a>. Upgrade their bottle of Trader Joe’s olive oil to one from \u003ca href=\"http://amphoranueva.com/\" target=\"_blank\">Amphora Nueva\u003c/a> or \u003ca href=\"https://www.mcevoyranch.com/olive-oil-and-table\" target=\"_blank\">McEvoy Ranch\u003c/a>. Are they into experimental cooking techniques like sous vide and foams? Pick them up one of Berkeley perfumer Mandy Aftel’s intense, concentrated \u003ca href=\"http://www.aftelier.com/category-s/1820.htm\" target=\"_blank\">Chef’s Essences\u003c/a>, in flavors like fir needle and shisho. Did your college kid just come back her Berlin study abroad with a taste for sauerkraut and \u003cem>Der Spiegel\u003c/em>? Build her a gift basket of her new favorites from \u003ca href=\"https://www.yelp.com/biz/lehrs-german-specialties-san-francisco\" target=\"_blank\">Lehr’s German Specialties\u003c/a>. Or pick someone up a gift card to a fancy grocery store like \u003ca href=\"http://www.berkeleybowl.com/\" target=\"_blank\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.rainbow.coop/\" target=\"_blank\">Rainbow Grocery\u003c/a> or \u003ca href=\"http://www.biritemarket.com/\" target=\"_blank\">Bi-Rite\u003c/a> and pair it with strict instructions to use it on something special and delightfully non-essential.\u003c/p>\n\u003cfigure id=\"attachment_95701\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95701\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/POH14-112-2.jpg\" alt=\"A recent day in the kitchen at Open Hand.\" width=\"1920\" height=\"1278\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2-960x639.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A recent day in the kitchen at Open Hand. \u003ccite>(Project Open Hand)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Donation\u003c/h2>\n\u003cp>Everyone appreciates a gift made in their name to a worthy charity. There are plenty of \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/16/your-bay-area-guide-to-holiday-volunteering-and-donations/\" target=\"_blank\">food-centric charities\u003c/a> doing important work in the Bay Area, and we’ve covered a few of them: there’s \u003ca href=\"https://www.openhand.org/\" target=\"_blank\">Project Open Hand\u003c/a>, which \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/04/28/project-open-hand-turns-30-an-iconic-san-francisco-nonprofit-looks-forward/\" target=\"_blank\">provides nutritious meals\u003c/a> for people with AIDS and other illnesses. Then there’s the \u003ca href=\"http://ceresproject.org/\" target=\"_blank\">Ceres Project\u003c/a>, a \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/03/31/ceres-community-project-brings-healing-food-and-youth-empowerment-to-alameda/\" target=\"_blank\">nonprofit that teaches teens to cook\u003c/a> while providing meals for Bay Area residents with serious illnesses. \u003ca href=\"http://www.rootsofchange.org/\" target=\"_blank\">Roots of Change\u003c/a> funds the kind of \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/13/how-oaklands-roots-of-change-transforms-food-policy-in-california/\" target=\"_blank\">important food policy research\u003c/a> that will probably come under threat during Trump’s presidency. The \u003ca href=\"http://oaklandfood.org/\" target=\"_blank\">Oakland Food Policy Council \u003c/a>wants to build an \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/10/12/race-money-and-food-talking-to-the-oakland-food-policy-council/\" target=\"_blank\">equitable food system\u003c/a> for The Town. In San Francisco, \u003ca href=\"https://www.projecthomelessconnect.org/\" target=\"_blank\">Project Homeless Connect\u003c/a> hosts all-in-one events where people experiencing homelessness can \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/12/07/shelter-is-just-the-beginning-project-homeless-connect-hosts-multi-service-events-to-help-homeless-san-franciscans/\" target=\"_blank\">secure everything from groceries to STD tests to wheelchair repair\u003c/a>. And don’t forgot your \u003ca href=\"https://www.sfmfoodbank.org/\" target=\"_blank\">local food banks\u003c/a>--they can always use donations, as can religious organizations like \u003ca href=\"https://www.glide.org/\" target=\"_blank\">Glide \u003c/a>and \u003ca href=\"https://www.stanthonysf.org/\" target=\"_blank\">St. Anthony’s\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n","blocks":[],"excerpt":"From stollen to knives, we've rounded up foodcentric locally-made gifts for everyone on your list.","status":"publish","parent":0,"modified":1481992206,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":1524},"headData":{"title":"Bay Area Bites Guide to 10 Great Local Food Gifts for the Holidays | KQED","description":"From stollen to knives, we've rounded up foodcentric locally-made gifts for everyone on your list.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Bites Guide to 10 Great Local Food Gifts for the Holidays","datePublished":"2016-12-16T20:52:25.000Z","dateModified":"2016-12-17T16:30:06.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"113965 http://ww2.kqed.org/bayareabites/?p=113965","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/12/16/bay-area-bites-guide-to-10-great-local-food-gifts-for-the-holidays/","disqusTitle":"Bay Area Bites Guide to 10 Great Local Food Gifts for the Holidays","source":"Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/113965/bay-area-bites-guide-to-10-great-local-food-gifts-for-the-holidays","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>As 2016--a seemingly endless year marked by losses large and small, local and worldwide--comes to a close, the holidays are a welcome reprieve. There’s family, biological or otherwise. There’s \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/12/14/taste-test-6-california-eggnogs/\" target=\"_blank\">eggnog\u003c/a>. And, of course, there are presents. Here are some locally made food gift ideas for the loved ones in your life, a reminder that even when the world is grim, food is still one of the most powerful ways of bringing people together.\u003c/p>\n\u003cfigure id=\"attachment_113968\" class=\"wp-caption alignleft\" style=\"max-width: 160px\">\u003cimg class=\"wp-image-113968 size-thumbnail\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/CherrywoodRye_Front-160x499.jpg\" alt=\"Cherrywood Rye Whiskey from Sonoma County Distilling Co.\" width=\"160\" height=\"499\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-160x499.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-800x2493.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-768x2393.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-1020x3178.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-1180x3677.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-960x2992.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-240x748.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-375x1169.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-520x1620.jpg 520w\" sizes=\"(max-width: 160px) 100vw, 160px\">\u003cfigcaption class=\"wp-caption-text\">Cherrywood Rye Whiskey from Sonoma County Distilling Co. \u003ccite>(Sonoma County Distilling Co.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Alcohol\u003c/h2>\n\u003cp>There’s a 2005 country song from singer Terri Clark where she sings about the world \u003ca href=\"https://www.youtube.com/watch?v=OXE-vP15cug\" target=\"_blank\">needing a drink\u003c/a>. While the lyrics are a quaint flashback to Bush-era politicking (“Too much tension between Miss Liberty/And The Eiffel tower”), Clark’s thesis remains relevant. Alcohol is a fairly foolproof gift (assuming you have evidence that your giftee does, in fact, imbibe) for everyone from boss to brother, and while you could go with an obvious bottle of red, why not shake things up with some locally made liquor? There’s a rye whiskey \u003ca href=\"http://sonomacountydistilling.com/\" target=\"_blank\">made in Sonoma County\u003c/a>, fruit brandy from \u003ca href=\"http://www.stgeorgespirits.com/\" target=\"_blank\">Alameda’s St. George\u003c/a>, or Seven Stills’ \u003ca href=\"http://www.sevenstillsofsf.com/craft-whiskey/\" target=\"_blank\">line of whiskeys\u003c/a> made from craft beers. If they’re not a fan of brown liquor, a bottle of \u003ca href=\"http://www.raffdistillerie.com/gin.html\" target=\"_blank\">Bummer and Lazarus gin\u003c/a> or \u003ca href=\"http://sutherlanddistilling.com/spirits/vodka/\" target=\"_blank\">Diablo’s Shadow vodka\u003c/a> from Livermore makes a fine alternative.\u003c/p>\n\u003cfigure id=\"attachment_114049\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-114049\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/itsit_cappuccino.jpg\" alt=\"Cappuccino IT`S-IT.\" width=\"1920\" height=\"1920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-150x150.jpg 150w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cappuccino IT`S-IT. \u003ccite>(IT`S-IT)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Bay Area specialties for far-flung friends\u003c/h2>\n\u003cp>Maybe you have a friend who moved out of the Bay Area in an effort to experience “seasons,” or to “not spend 48% of my take-home pay on rent.” While they may enjoy their new city, we bet they miss certain local foods. While it’s hard (\u003ca href=\"https://www.quora.com/Is-there-any-way-to-send-a-burrito-from-San-Francisco-to-New-York-without-it-getting-bad-and-spoiling\" target=\"_blank\">but not impossible!\u003c/a>) to mail a burrito through the US Postal Service, there are plenty of classic Bay Area dishes that can be shipped through the mail. You can ship them pints of Secret Breakfast \u003ca href=\"https://www.goldbely.com/humphry-slocombe#shipping\" target=\"_blank\">from Humphry Slocombe\u003c/a>, or mail them 24 \u003ca href=\"https://www.itsiticecream.com/products/ice-cream/cappucino-its-it\" target=\"_blank\">Cappuccino Its-Its\u003c/a>. If your dad’s a pizza fanatic, send him a \u003ca href=\"https://www.foodydirect.com/restaurants/tony-s-pizza-napoletana/dishes\" target=\"_blank\">three pack of pies from Tony's Pizza Napoletana\u003c/a>. Thanks to Boudin Bakery, you can even \u003ca href=\"http://store.boudinbakery.com/storefront.aspx\" target=\"_blank\">mail sourdough bread\u003c/a>--a baguette, round or loaf in the shape of a crab--to your carb-obsessed sister in Jersey.\u003c/p>\n\u003cfigure id=\"attachment_113970\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113970\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/IMG_7933.jpg\" alt=\"Aprons from San Francisco's Lundy Way.\" width=\"1920\" height=\"1173\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-160x98.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-800x489.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-768x469.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-1020x623.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-1180x721.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-960x587.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-240x147.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-375x229.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-520x318.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Aprons from San Francisco's Lundy Way. \u003ccite>(Lundy Way)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Kitchenware\u003c/h2>\n\u003cp>If you’re not careful, kitchen gifts can easily fall into the back-of-the-closet category of gift--make sure your giftee actually uses their kitchen (and not for \u003ca href=\"https://youtu.be/RpQn0M5bWMI?t=46s\" target=\"_blank\">Bradshaw-esque\u003c/a> clothing storage) before giving them something they’ll have to find room for in their tiny Bay Area home. If they do cook, kitchenware makes a thoughtful, functional gift. Head to the \u003ca href=\"https://towncutler.com/\" target=\"_blank\">Town Cutler\u003c/a> for pricy, lovingly handmade knives. Cooking gets messy; everyone could use a new apron to replace the one they filched from their college barista job. \u003ca href=\"http://www.lundyway.com/\" target=\"_blank\">Lundy Way \u003c/a>and \u003ca href=\"http://caysondesigns.com/aprons\" target=\"_blank\">Cayson Designs\u003c/a> both offer simple, sturdy designs made in San Francisco.\u003c/p>\n\u003cp>If you’re looking for something more ornamental, ceramic kitchenware is a way of gently telling your friend that they deserve better than that Ikea plate set they’ve had since Socks was in the White House. \u003ca href=\"http://www.heathceramics.com/\" target=\"_blank\">Heath\u003c/a> is a classic option but don’t miss newcomers like \u003ca href=\"http://atelierdion.com/\" target=\"_blank\">Atelier Dion \u003c/a>or \u003ca href=\"http://www.svenceramics.com/\" target=\"_blank\">Sven Ceramics\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_92762\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-92762\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/featured_pic.jpg\" alt=\"The New Parkway in Oakland Photo: Shelby Pope\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured_pic.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured_pic-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured_pic-320x180.jpg 320w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">The New Parkway in Oakland Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003ch2>Movie date\u003c/h2>\n\u003cp>Movie tickets make an ideal gift for someone you don’t know very well--while you may not know whether your babysitter prefers subtitled meditations on the human condition or Michael Bay flicks, they’ll still enjoy a movie more than whatever scented candle is leftover at TJ Maxx. Instead of the Regals and AMCs, opt for a local theater, whether that’s the \u003ca href=\"http://www.thenewparkway.com/\" target=\"_blank\">New Parkway in Oakland\u003c/a> or San Francisco’s \u003ca href=\"http://www.roxie.com/\" target=\"_blank\">Roxie\u003c/a>. And if you’re feeling extra generous, get them a gift card to one of the many local theaters \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/02/07/bay-area-bites-guide-to-5-movie-theaters-serving-food-and-alcoholic-beverages/\" target=\"_blank\">that serve food and drinks\u003c/a>, and include enough for dinner in addition to tickets.\u003c/p>\n\u003cfigure id=\"attachment_113699\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-113699\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n.jpg\" alt=\"Chocolates from Hooker's Sweet Treats\" width=\"960\" height=\"720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-520x390.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Chocolates from Hooker's Sweet Treats \u003ccite>(Courtesy of Hooker's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Dessert\u003c/h2>\n\u003cp>Sure, there are plenty of decadent savory holiday foods, but the real reason for all that holiday good cheer is the promise of dessert. If you want to earn a particularly warm welcome at your next gathering, bring something sweet. No time to \u003ca href=\"https://ww2.kqed.org/bayareabites/category/recipes/holiday-recipes/\" target=\"_blank\">make your own\u003c/a>? Check out our list of \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/29/bay-area-bites-guide-to-13-bay-area-chocolate-shops-and-gifts/\" target=\"_blank\">gift-worthy chocolatiers\u003c/a>, or pick up a buche noel from \u003ca href=\"http://www.tartinebakery.com/\" target=\"_blank\">Tartine\u003c/a>, sufganiyot from \u003ca href=\"http://www.saulsdeli.com/\" target=\"_blank\">Saul’s\u003c/a>, stollen from \u003ca href=\"http://cheeseboardcollective.coop/\" target=\"_blank\">Cheeseboard\u003c/a> or bibingka from \u003ca href=\"http://www.auntieemsfinefoods.com/\" target=\"_blank\">Auntie Em’s in Daly City\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_113971\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113971\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/DSC02505.jpg\" alt=\"One of the cooking classes available from Kitchen on Fire.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">One of the cooking classes available from Kitchen on Fire. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Cooking classes\u003c/h2>\n\u003cp>A cooking class is the perfect experience gift. As the old saying goes, give a man a fish and you feed him for a day; teach a man to fish via the gift of cooking classes and be guaranteed an invite to a demonstration of his newfound salmon-cooking abilities. The Bay Area offers cooking classes of every kind, from kid’s classes at \u003ca href=\"http://www.cucinabambini.com/\" target=\"_blank\">Cucina Bambini\u003c/a>, to a French-themed couples cooking lesson from \u003ca href=\"https://kitchenonfire.com/\" target=\"_blank\">Kitchen on Fire\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_31754\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"wp-image-31754 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/alicewaters500.jpg\" alt=\"Alice Waters - Chez Panisse. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\">\u003cfigcaption class=\"wp-caption-text\">Alice Waters - Chez Panisse. Photo by Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>A trip to an iconic Bay Area restaurant\u003c/h2>\n\u003cp>Even if you’ve lived in the Bay Area your entire life, there’s probably one or two famous sites you’ve never visited. Maybe you’ve never been to Alcatraz. Perhaps you’ve never stepped foot on Pier 39. I’ve never walked across the Golden Gate Bridge. You--and your loved ones--probably have restaurant equivalents. Make this the holiday to take someone to one of their bucket list restaurants, whether it’s finally making it to \u003ca href=\"http://www.yanksing.com/home.php\" target=\"_blank\">Yank Sing\u003c/a> with your cousin or taking your aunt who owns own every single Alice Waters cookbook to \u003ca href=\"http://www.chezpanisse.com/intro.php\" target=\"_blank\">Chez Panisse\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_113969\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113969\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Fern_Home-Cooked.jpg\" alt=\"Home Cooked: Essential Recipes for a New Way to Cook Kindle Edition by Anya Fernald.\" width=\"1920\" height=\"2425\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-160x202.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-800x1010.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-768x970.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-1020x1288.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-1180x1490.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-960x1213.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-240x303.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-375x474.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-520x657.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Home Cooked: Essential Recipes for a New Way to Cook Kindle Edition\u003cbr>by Anya Fernald. \u003ccite>(Ten Speed Press)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Cookbooks\u003c/h2>\n\u003cp>People have been predicting the death of the cookbook for years, but year after year, they continue to top the bestseller list. This year, several local authors released cookbooks covering a wide variety of topics, suitable for everyone on your list. For the person in your life who’s committed to weeknight cooking--but who also wants to know how to cook over an open fire--pick up \u003ca href=\"http://www.belcampo.com/shop/uncategorized/home-cooked-by-anya-fernald/\" target=\"_blank\">\u003cem>Home Cooked\u003c/em>,\u003c/a> from Belcampo Meat Co founder Anya Fernald. \u003ca href=\"http://www.flavorsofoakland.com/preorder/flavors-of-oakland\" target=\"_blank\">\u003cem>Flavors of Oakland \u003c/em>\u003c/a>offers an impressive guide to the Town’s varied cuisines, from Hawaiian to Jewish. Bakers should get San Francisco food blogger Irving Lin’s book of creative desserts, \u003ca href=\"http://www.indiebound.org/book/9780544453739\" target=\"_blank\">\u003cem>Marbled, Swirled, and Layered\u003c/em>\u003c/a>. Your friend with the classy mid century modern bar cart? Get them Smuggler’s Cove’s \u003ca href=\"http://www.smugglerscovesf.com/book/\" target=\"_blank\">guide to tiki drinks\u003c/a> or \u003ca href=\"https://umamimart.com/products/the-complete-cocktail-manual\" target=\"_blank\">\u003cem>The Complete Cocktail Manual\u003c/em>\u003c/a> from local food writer Lou Bustamante.\u003c/p>\n\u003cfigure id=\"attachment_96961\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96961\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/IMG_2508-1920.jpg\" alt=\"Fusti, full of oil ready for tasting, all lined up at Amphora Nueva.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fusti, full of oil ready for tasting, all lined up at Amphora Nueva. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Ingredients\u003c/h2>\n\u003cp>One of the best gifts for a home cook is an intriguing ingredient they wouldn’t buy themselves. If they usually cook with McCormick spices, get them a gift set from \u003ca href=\"https://oaktownspiceshop.com/\" target=\"_blank\">Oaktown Spice Shop\u003c/a>. Upgrade their bottle of Trader Joe’s olive oil to one from \u003ca href=\"http://amphoranueva.com/\" target=\"_blank\">Amphora Nueva\u003c/a> or \u003ca href=\"https://www.mcevoyranch.com/olive-oil-and-table\" target=\"_blank\">McEvoy Ranch\u003c/a>. Are they into experimental cooking techniques like sous vide and foams? Pick them up one of Berkeley perfumer Mandy Aftel’s intense, concentrated \u003ca href=\"http://www.aftelier.com/category-s/1820.htm\" target=\"_blank\">Chef’s Essences\u003c/a>, in flavors like fir needle and shisho. Did your college kid just come back her Berlin study abroad with a taste for sauerkraut and \u003cem>Der Spiegel\u003c/em>? Build her a gift basket of her new favorites from \u003ca href=\"https://www.yelp.com/biz/lehrs-german-specialties-san-francisco\" target=\"_blank\">Lehr’s German Specialties\u003c/a>. Or pick someone up a gift card to a fancy grocery store like \u003ca href=\"http://www.berkeleybowl.com/\" target=\"_blank\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.rainbow.coop/\" target=\"_blank\">Rainbow Grocery\u003c/a> or \u003ca href=\"http://www.biritemarket.com/\" target=\"_blank\">Bi-Rite\u003c/a> and pair it with strict instructions to use it on something special and delightfully non-essential.\u003c/p>\n\u003cfigure id=\"attachment_95701\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95701\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/POH14-112-2.jpg\" alt=\"A recent day in the kitchen at Open Hand.\" width=\"1920\" height=\"1278\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2-960x639.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A recent day in the kitchen at Open Hand. \u003ccite>(Project Open Hand)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Donation\u003c/h2>\n\u003cp>Everyone appreciates a gift made in their name to a worthy charity. There are plenty of \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/16/your-bay-area-guide-to-holiday-volunteering-and-donations/\" target=\"_blank\">food-centric charities\u003c/a> doing important work in the Bay Area, and we’ve covered a few of them: there’s \u003ca href=\"https://www.openhand.org/\" target=\"_blank\">Project Open Hand\u003c/a>, which \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/04/28/project-open-hand-turns-30-an-iconic-san-francisco-nonprofit-looks-forward/\" target=\"_blank\">provides nutritious meals\u003c/a> for people with AIDS and other illnesses. Then there’s the \u003ca href=\"http://ceresproject.org/\" target=\"_blank\">Ceres Project\u003c/a>, a \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/03/31/ceres-community-project-brings-healing-food-and-youth-empowerment-to-alameda/\" target=\"_blank\">nonprofit that teaches teens to cook\u003c/a> while providing meals for Bay Area residents with serious illnesses. \u003ca href=\"http://www.rootsofchange.org/\" target=\"_blank\">Roots of Change\u003c/a> funds the kind of \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/13/how-oaklands-roots-of-change-transforms-food-policy-in-california/\" target=\"_blank\">important food policy research\u003c/a> that will probably come under threat during Trump’s presidency. The \u003ca href=\"http://oaklandfood.org/\" target=\"_blank\">Oakland Food Policy Council \u003c/a>wants to build an \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/10/12/race-money-and-food-talking-to-the-oakland-food-policy-council/\" target=\"_blank\">equitable food system\u003c/a> for The Town. In San Francisco, \u003ca href=\"https://www.projecthomelessconnect.org/\" target=\"_blank\">Project Homeless Connect\u003c/a> hosts all-in-one events where people experiencing homelessness can \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/12/07/shelter-is-just-the-beginning-project-homeless-connect-hosts-multi-service-events-to-help-homeless-san-franciscans/\" target=\"_blank\">secure everything from groceries to STD tests to wheelchair repair\u003c/a>. And don’t forgot your \u003ca href=\"https://www.sfmfoodbank.org/\" target=\"_blank\">local food banks\u003c/a>--they can always use donations, as can religious organizations like \u003ca href=\"https://www.glide.org/\" target=\"_blank\">Glide \u003c/a>and \u003ca href=\"https://www.stanthonysf.org/\" target=\"_blank\">St. Anthony’s\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\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\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/113965/bay-area-bites-guide-to-10-great-local-food-gifts-for-the-holidays","authors":["5566"],"categories":["bayareabites_264","bayareabites_8770","bayareabites_11028","bayareabites_13746","bayareabites_1763","bayareabites_1875","bayareabites_366"],"tags":["bayareabites_3238","bayareabites_1320","bayareabites_69","bayareabites_1684"],"featImg":"bayareabites_113966","label":"source_bayareabites_113965"},"bayareabites_91369":{"type":"posts","id":"bayareabites_91369","meta":{"index":"posts_1591205157","site":"bayareabites","id":"91369","score":null,"sort":[1419218468000]},"guestAuthors":[],"slug":"diy-pate-de-fruit-makes-an-elegant-holiday-gift","title":"DIY Pâte de Fruit Makes an Elegant Holiday Gift","publishDate":1419218468,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_91379\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cut-into-squares-2.jpg\">\u003cimg class=\"size-full wp-image-91379\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cut-into-squares-2.jpg\" alt=\"Pomegranate-Apple Pâte de Fruit. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pomegranate-Apple Pâte de Fruit. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Homemade candy is my favorite treat to have on hand for holiday giving. It’s almost always easier than it looks, and is sure to please just about everyone. My current candy of choice? Pâte de fruit.\u003c/p>\n\u003cp>These colorful sweets are often served at high-end restaurants as an after-dinner bite, but they’re not inherently fancy. In fact, they’re little more than extra-thick jam, coated in sugar. There are many different approaches to making them at home — some recipes read like chemistry experiments and yield crystal-clear jewels, while others call for canned fruit and result in rustic candies. I like to strike a middle ground with a little science and a little character.\u003c/p>\n\u003cfigure id=\"attachment_91377\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/apples-in-pot.jpg\">\u003cimg class=\"size-full wp-image-91377\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/apples-in-pot.jpg\" alt=\"Homemade applesauce forms the base of the candies. Photo: Kate Williams\" width=\"1000\" height=\"691\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade applesauce forms the base of the candies. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I start with pectin-filled apples to form the base of the candies. Apples are full of pectin, so they help to set the candy. Their relatively mild flavor can form the base for just about any other fruit flavor. Peeled, chopped, and quickly steamed, they collapse into a smooth applesauce with a few swipes of a potato masher.\u003c/p>\n\u003cp>Next, I bring in color — and sweet-tart flavor — with pomegranate juice. You can mix it up and use your favorite fruit juice here, but be sure to pick 100% juice with no sugar added. We’ll be adding plenty of sugar later.\u003c/p>\n\u003cp>Combine the pomegranate juice and applesauce with a cup of sugar, a hearty squeeze of lemon juice, and a tablespoon of powdered pectin. The pectin will set the fruit mix into chewy candies. It’s the same stuff used in jelly recipes, and it is made from fruit, plus a little sugar and citric acid. I used \u003ca href=\"http://www.kraftbrands.com/surejell/home.aspx\" target=\"_blank\" rel=\"noopener\">Sure-Jell\u003c/a> brand pectin in this recipe. Other “natural” or low-sugar brands will likely work in the recipe, but you may need to experiment with other amounts or cooking times.\u003c/p>\n\u003cfigure id=\"attachment_91375\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pate-de-fruit-mix-pre-cook.jpg\">\u003cimg class=\"size-full wp-image-91375\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pate-de-fruit-mix-pre-cook.jpg\" alt=\"Pomegranate juice, sugar, pectin, and lemon juice are added to the applesauce. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pomegranate juice, sugar, pectin, and lemon juice are added to the applesauce. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Bring the fruit and sugar mixture up to a simmer in a large, high-sided pot. Once the first cup of sugar has dissolved, add another cup and stir until the mixture returns to a simmer. At first, the fruit mixture will emit a lot of steam, and will form large, fluffy white bubbles. As the mixture cooks (and the water evaporates), it will noticeably thicken and the bubbles will become wet and sticky. At this point, you will need to stir frequently to prevent any fruit from sticking to the bottom of the pot and burning. Continue to simmer until the mixture reads 220 degrees on an instant-read thermometer. This temperature indicates that enough water has evaporated out of the mixture for it to form chewy candies.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I like to give the mixture several stirs after I first get a 220-degree reading. Thick, sugar-filled mixtures tend to form hot pockets, so the temperature is not consistent throughout the pot. After stirring the first few times, I find that the mixture is almost never at 220 degrees, so I continue to cook it until I can get an even 220-degree reading throughout the mixture. The entire cooking process will take 20 to 30 minutes. Be patient.\u003c/p>\n\u003cfigure id=\"attachment_91376\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/poured-into-pan.jpg\">\u003cimg class=\"size-full wp-image-91376\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/poured-into-pan.jpg\" alt=\"After cooking, the fruit mixture will be thick and sticky. Let it set into candies in a square baking dish. Photo: Kate Williams\" width=\"1000\" height=\"726\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">After cooking, the fruit mixture will be thick and sticky. Let it set into candies in a square baking dish. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once you’re sure that the entire mixture has reached 220, remove the pot from the heat and stir in a little lemon zest to add brightness to the final candy. Pour the mixture into a square baking dish lined with parchment paper. Smooth the top and let the mixture sit until the candy has set. It’ll take an hour or two, depending on the temperature and humidity of the room.\u003c/p>\n\u003cp>At this point, the only thing left to do is to cut and coat the candies. I like to cut the candies into 1-inch squares, but if you have kids (or if you’re simply channeling one), you could go crazy with cookie cutters and make fun shapes. Cutting out the candy is much easier if you spray your knife or cookie cutters with nonstick oil spray to prevent sticking.\u003c/p>\n\u003cfigure id=\"attachment_91378\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cut-into-logs.jpg\">\u003cimg class=\"size-full wp-image-91378\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cut-into-logs.jpg\" alt=\"I cut my candies into squares by first coating the set fruit mixture in sugar and then cutting it up using a sharp knife. Photo: Kate Williams\" width=\"1000\" height=\"775\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I cut my candies into squares by first coating the set fruit mixture in sugar and then cutting it up using a sharp knife. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Turn the set candy out onto a cutting board that has been coated in sugar. Sprinkle more sugar over the top of the candy. Use the knife or cookie cutters to cut the candy into your desired shapes, and then roll the exposed edges in — you guessed it — more sugar.\u003c/p>\n\u003cp>With that, the pâte de fruit are ready to eat or wrap up for gift giving.\u003c/p>\n\u003cfigure id=\"attachment_91387\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/in-box-new.jpg\">\u003cimg class=\"size-full wp-image-91387\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/in-box-new.jpg\" alt=\"Pomegranate-Apple Pâte de Fruit. Photo: Kate Williams\" width=\"1000\" height=\"735\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pomegranate-Apple Pâte de Fruit. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Pomegranate-Apple Pâte de Fruit\u003c/h3>\n\u003cp>\u003cem>Makes about 50 candies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> You can substitute a different fruit juice for the pomegranate juice. This recipe was tested using powdered \u003ca href=\"http://www.kraftbrands.com/surejell/products.aspx\" target=\"_blank\" rel=\"noopener\">Sure-Jell\u003c/a> pectin (yellow box). You will need an instant-read or candy thermometer for this recipe. If you’re making the candies far in advance, you may need to roll them in a little more sugar before serving. The coating tends to dissolve over time.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 pounds apples, peeled and cut into 1-inch pieces\u003c/li>\n\u003cli>1/4 cup water\u003c/li>\n\u003cli>2 1/2 cups sugar, plus extra if needed for coating the candies\u003c/li>\n\u003cli>2/3 cup pomegranate juice\u003c/li>\n\u003cli>1 tablespoon powdered pectin\u003c/li>\n\u003cli>1 tablespoon lemon juice\u003c/li>\n\u003cli>1/2 teaspoon lemon zest\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Combine the apples and water in a small saucepan. Cover the pot and cook over medium heat until the apples are very tender, about 10 minutes. If all of the water evaporates before the apples are tender, add another 1/4 cup water and continue to cook. Remove from the heat.\u003c/li>\n\u003cli>Use a potato masher to smash the apples until they form a smooth puree. Alternatively, use a blender or food processor to puree apples.\u003c/li>\n\u003cli>Line an 8-inch square baking dish with parchment paper. Grease with nonstick oil spray.\u003c/li>\n\u003cli>Combine applesauce, 1 cup sugar, pomegranate juice, pectin, and lemon juice in a large pot. Bring the mixture to a simmer over medium heat. Stir in 1 more cup of sugar, and continue to simmer, stirring frequently, until mixture reads 220 degrees on an instant-read thermometer, about 20 minutes. Stir the mixture thoroughly and take the temperature again. If it still reads 220 degrees, remove from heat. If not, continue to cook for 5 to 10 more minutes, until the mixture comes to temperature.\u003c/li>\n\u003cli>Stir in the lemon zest and transfer fruit mixture to the prepared baking pan. Use a spatula to smooth the top. Let the fruit mixture sit at room temperature until set, 1 to 2 hours.\u003c/li>\n\u003cli>Once the fruit mixture has set, sprinkle 1/4 cup of the remaining sugar across a cutting board. Flip the pâte de fruit out onto the sugar. Sprinkle the remaining sugar over the top of the pâte de fruit. Use a sharp knife to cut the pâte into 1-inch squares. Coat the sides of the candies with the sugar remaining on the cutting board.\u003c/li>\n\u003cli>Transfer the candies to an airtight storage container lined with parchment paper. The sugar coating will dissolve over time, so if you are not serving or gifting the candies right away, you will need to coat them with additional sugar.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Pâte de Fruit candies are often served as after dinner treats at high end restaurants. But there's no reason you need to shell out big bucks for a few bites of these chewy, fruity treats. They're not much harder to make than a simple pot of jam, and the jewel toned candies make wonderful gifts. Learn how to make your own with Kate Williams.","status":"publish","parent":0,"modified":1543952549,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1293},"headData":{"title":"DIY Pâte de Fruit Makes an Elegant Holiday Gift | KQED","description":"Pâte de Fruit candies are often served as after dinner treats at high end restaurants. But there's no reason you need to shell out big bucks for a few bites of these chewy, fruity treats. They're not much harder to make than a simple pot of jam, and the jewel toned candies make wonderful gifts. Learn how to make your own with Kate Williams.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"DIY Pâte de Fruit Makes an Elegant Holiday Gift","datePublished":"2014-12-22T03:21:08.000Z","dateModified":"2018-12-04T19:42:29.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"91369 http://blogs.kqed.org/bayareabites/?p=91369","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/12/21/diy-pate-de-fruit-makes-an-elegant-holiday-gift/","disqusTitle":"DIY Pâte de Fruit Makes an Elegant Holiday Gift","path":"/bayareabites/91369/diy-pate-de-fruit-makes-an-elegant-holiday-gift","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91379\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cut-into-squares-2.jpg\">\u003cimg class=\"size-full wp-image-91379\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cut-into-squares-2.jpg\" alt=\"Pomegranate-Apple Pâte de Fruit. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pomegranate-Apple Pâte de Fruit. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Homemade candy is my favorite treat to have on hand for holiday giving. It’s almost always easier than it looks, and is sure to please just about everyone. My current candy of choice? Pâte de fruit.\u003c/p>\n\u003cp>These colorful sweets are often served at high-end restaurants as an after-dinner bite, but they’re not inherently fancy. In fact, they’re little more than extra-thick jam, coated in sugar. There are many different approaches to making them at home — some recipes read like chemistry experiments and yield crystal-clear jewels, while others call for canned fruit and result in rustic candies. I like to strike a middle ground with a little science and a little character.\u003c/p>\n\u003cfigure id=\"attachment_91377\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/apples-in-pot.jpg\">\u003cimg class=\"size-full wp-image-91377\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/apples-in-pot.jpg\" alt=\"Homemade applesauce forms the base of the candies. Photo: Kate Williams\" width=\"1000\" height=\"691\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade applesauce forms the base of the candies. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I start with pectin-filled apples to form the base of the candies. Apples are full of pectin, so they help to set the candy. Their relatively mild flavor can form the base for just about any other fruit flavor. Peeled, chopped, and quickly steamed, they collapse into a smooth applesauce with a few swipes of a potato masher.\u003c/p>\n\u003cp>Next, I bring in color — and sweet-tart flavor — with pomegranate juice. You can mix it up and use your favorite fruit juice here, but be sure to pick 100% juice with no sugar added. We’ll be adding plenty of sugar later.\u003c/p>\n\u003cp>Combine the pomegranate juice and applesauce with a cup of sugar, a hearty squeeze of lemon juice, and a tablespoon of powdered pectin. The pectin will set the fruit mix into chewy candies. It’s the same stuff used in jelly recipes, and it is made from fruit, plus a little sugar and citric acid. I used \u003ca href=\"http://www.kraftbrands.com/surejell/home.aspx\" target=\"_blank\" rel=\"noopener\">Sure-Jell\u003c/a> brand pectin in this recipe. Other “natural” or low-sugar brands will likely work in the recipe, but you may need to experiment with other amounts or cooking times.\u003c/p>\n\u003cfigure id=\"attachment_91375\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pate-de-fruit-mix-pre-cook.jpg\">\u003cimg class=\"size-full wp-image-91375\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pate-de-fruit-mix-pre-cook.jpg\" alt=\"Pomegranate juice, sugar, pectin, and lemon juice are added to the applesauce. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pomegranate juice, sugar, pectin, and lemon juice are added to the applesauce. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Bring the fruit and sugar mixture up to a simmer in a large, high-sided pot. Once the first cup of sugar has dissolved, add another cup and stir until the mixture returns to a simmer. At first, the fruit mixture will emit a lot of steam, and will form large, fluffy white bubbles. As the mixture cooks (and the water evaporates), it will noticeably thicken and the bubbles will become wet and sticky. At this point, you will need to stir frequently to prevent any fruit from sticking to the bottom of the pot and burning. Continue to simmer until the mixture reads 220 degrees on an instant-read thermometer. This temperature indicates that enough water has evaporated out of the mixture for it to form chewy candies.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I like to give the mixture several stirs after I first get a 220-degree reading. Thick, sugar-filled mixtures tend to form hot pockets, so the temperature is not consistent throughout the pot. After stirring the first few times, I find that the mixture is almost never at 220 degrees, so I continue to cook it until I can get an even 220-degree reading throughout the mixture. The entire cooking process will take 20 to 30 minutes. Be patient.\u003c/p>\n\u003cfigure id=\"attachment_91376\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/poured-into-pan.jpg\">\u003cimg class=\"size-full wp-image-91376\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/poured-into-pan.jpg\" alt=\"After cooking, the fruit mixture will be thick and sticky. Let it set into candies in a square baking dish. Photo: Kate Williams\" width=\"1000\" height=\"726\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">After cooking, the fruit mixture will be thick and sticky. Let it set into candies in a square baking dish. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once you’re sure that the entire mixture has reached 220, remove the pot from the heat and stir in a little lemon zest to add brightness to the final candy. Pour the mixture into a square baking dish lined with parchment paper. Smooth the top and let the mixture sit until the candy has set. It’ll take an hour or two, depending on the temperature and humidity of the room.\u003c/p>\n\u003cp>At this point, the only thing left to do is to cut and coat the candies. I like to cut the candies into 1-inch squares, but if you have kids (or if you’re simply channeling one), you could go crazy with cookie cutters and make fun shapes. Cutting out the candy is much easier if you spray your knife or cookie cutters with nonstick oil spray to prevent sticking.\u003c/p>\n\u003cfigure id=\"attachment_91378\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cut-into-logs.jpg\">\u003cimg class=\"size-full wp-image-91378\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cut-into-logs.jpg\" alt=\"I cut my candies into squares by first coating the set fruit mixture in sugar and then cutting it up using a sharp knife. Photo: Kate Williams\" width=\"1000\" height=\"775\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I cut my candies into squares by first coating the set fruit mixture in sugar and then cutting it up using a sharp knife. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Turn the set candy out onto a cutting board that has been coated in sugar. Sprinkle more sugar over the top of the candy. Use the knife or cookie cutters to cut the candy into your desired shapes, and then roll the exposed edges in — you guessed it — more sugar.\u003c/p>\n\u003cp>With that, the pâte de fruit are ready to eat or wrap up for gift giving.\u003c/p>\n\u003cfigure id=\"attachment_91387\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/in-box-new.jpg\">\u003cimg class=\"size-full wp-image-91387\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/in-box-new.jpg\" alt=\"Pomegranate-Apple Pâte de Fruit. Photo: Kate Williams\" width=\"1000\" height=\"735\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pomegranate-Apple Pâte de Fruit. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Pomegranate-Apple Pâte de Fruit\u003c/h3>\n\u003cp>\u003cem>Makes about 50 candies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> You can substitute a different fruit juice for the pomegranate juice. This recipe was tested using powdered \u003ca href=\"http://www.kraftbrands.com/surejell/products.aspx\" target=\"_blank\" rel=\"noopener\">Sure-Jell\u003c/a> pectin (yellow box). You will need an instant-read or candy thermometer for this recipe. If you’re making the candies far in advance, you may need to roll them in a little more sugar before serving. The coating tends to dissolve over time.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 pounds apples, peeled and cut into 1-inch pieces\u003c/li>\n\u003cli>1/4 cup water\u003c/li>\n\u003cli>2 1/2 cups sugar, plus extra if needed for coating the candies\u003c/li>\n\u003cli>2/3 cup pomegranate juice\u003c/li>\n\u003cli>1 tablespoon powdered pectin\u003c/li>\n\u003cli>1 tablespoon lemon juice\u003c/li>\n\u003cli>1/2 teaspoon lemon zest\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Combine the apples and water in a small saucepan. Cover the pot and cook over medium heat until the apples are very tender, about 10 minutes. If all of the water evaporates before the apples are tender, add another 1/4 cup water and continue to cook. Remove from the heat.\u003c/li>\n\u003cli>Use a potato masher to smash the apples until they form a smooth puree. Alternatively, use a blender or food processor to puree apples.\u003c/li>\n\u003cli>Line an 8-inch square baking dish with parchment paper. Grease with nonstick oil spray.\u003c/li>\n\u003cli>Combine applesauce, 1 cup sugar, pomegranate juice, pectin, and lemon juice in a large pot. Bring the mixture to a simmer over medium heat. Stir in 1 more cup of sugar, and continue to simmer, stirring frequently, until mixture reads 220 degrees on an instant-read thermometer, about 20 minutes. Stir the mixture thoroughly and take the temperature again. If it still reads 220 degrees, remove from heat. If not, continue to cook for 5 to 10 more minutes, until the mixture comes to temperature.\u003c/li>\n\u003cli>Stir in the lemon zest and transfer fruit mixture to the prepared baking pan. Use a spatula to smooth the top. Let the fruit mixture sit at room temperature until set, 1 to 2 hours.\u003c/li>\n\u003cli>Once the fruit mixture has set, sprinkle 1/4 cup of the remaining sugar across a cutting board. Flip the pâte de fruit out onto the sugar. Sprinkle the remaining sugar over the top of the pâte de fruit. Use a sharp knife to cut the pâte into 1-inch squares. Coat the sides of the candies with the sugar remaining on the cutting board.\u003c/li>\n\u003cli>Transfer the candies to an airtight storage container lined with parchment paper. The sugar coating will dissolve over time, so if you are not serving or gifting the candies right away, you will need to coat them with additional sugar.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/91369/diy-pate-de-fruit-makes-an-elegant-holiday-gift","authors":["5485"],"categories":["bayareabites_12744","bayareabites_1653","bayareabites_2638","bayareabites_12550","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_416","bayareabites_558","bayareabites_1320","bayareabites_138","bayareabites_1684","bayareabites_14029"],"featImg":"bayareabites_91387","label":"bayareabites"},"bayareabites_90996":{"type":"posts","id":"bayareabites_90996","meta":{"index":"posts_1591205157","site":"bayareabites","id":"90996","score":null,"sort":[1418833876000]},"guestAuthors":[],"slug":"bake-homemade-cheese-crackers-for-holiday-gift-giving","title":"Bake Homemade Cheese Crackers for Holiday Gift-Giving","publishDate":1418833876,"format":"aside","headTitle":"Christmas Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15122,"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_90999\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/bowl-of-crackers-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/bowl-of-crackers-1.jpg\" alt=\"Homemade cheese crackers with black pepper. Photo: Kate Williams\" width=\"1000\" height=\"722\" class=\"size-full wp-image-90999\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade cheese crackers with black pepper. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>When I was a kid, I had a borderline obsession with White Cheddar Cheez-It crackers. I actually wouldn’t even touch the standard orange variety — their bright color simply couldn’t compete with that finger-licking white powder coating each of my favorite crackers. I’ve stopped buying Cheez-Its myself (they’re dangerous to have in the kitchen), but I’ll still gladly dig into a box should it appear at a friend’s house. \u003c/p>\n\u003cp>Even better than these clandestine nibbles are cheese crackers made at home. Sure, they may not come coated in cheese powder, but their flavor is unmatched by anything you can find in the store. Plus, you can customize the cheese blend, as well as add any flavorful accoutrements, as you see fit. Homemade crackers seem intimidating, but they're basically just savory cookies — something anyone can make. Plus, a jar of these crackers makes a great stocking stuffer or hostess gift for the holidays.\u003c/p>\n\u003cfigure id=\"attachment_91001\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/grated-cheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/grated-cheese.jpg\" alt=\"Finely grate the cheese for best results. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91001\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Finely grate the cheese for best results. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Start by gathering your cheese.\u003c/strong> I like to use a mix of sharp white cheddar for nostalgia’s sake and Parmesan for its salty aged flavor. You can use a different mix if you prefer, but don’t go overboard with soft cheeses like blue, chevre, or mozzarella. The crackers won’t hold up as well. Finely grate the cheese to make sure that it fully incorporates into the cracker dough.\u003c/p>\n\u003cp>\u003cstrong>From here, the cracker recipe proceeds just like cookies:\u003c/strong> First, cream butter together with the cheese. A stand mixer makes the dough super easy to throw together, but you could make it by hand if you don’t have a mixer. I also like to add salt and a hefty dose of cracked black pepper. The pepper is an excellent foil to the salty, creamy cheese, but feel free to go crazy with whatever spices you like. Smoked paprika would taste great, as would herbes de Provence. \u003c/p>\n\u003cfigure id=\"attachment_91002\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/ground-pepper.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/ground-pepper.jpg\" alt=\"A full teaspoon of freshly ground black pepper adds a bite to these crackers. Photo: Kate Williams\" width=\"1000\" height=\"691\" class=\"size-full wp-image-91002\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A full teaspoon of freshly ground black pepper adds a bite to these crackers. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Next, mix in the dry ingredients.\u003c/strong> I use a blend of all-purpose flour and cornstarch. Why? The cornstarch lowers the gluten content of the dough. Unlike cookies, these crackers don’t contain a ton of butter, which coats the flour and prevents long strands of gluten from forming. Long gluten strands equal tough crackers — not a good thing. Adding a bit of cornstarch makes up for the low amount of butter, and it keeps the crackers crisp and light. \u003c/p>\n\u003cfigure id=\"attachment_91003\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mixed-dough.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mixed-dough.jpg\" alt=\"The cracker dough comes together in a matter of minutes. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91003\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The cracker dough comes together in a matter of minutes. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Once the flour is mixed in, you’ll need to add a bit of water to bring the dough together.\u003c/strong> Start with two tablespoons and only add more if the dough needs it. Turn the dough out onto a floured counter, shape it into a disk, wrap it in plastic, and transfer it to the fridge to chill. \u003c/p>\n\u003cfigure id=\"attachment_91004\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rolling-out-dough.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rolling-out-dough.jpg\" alt=\"Make sure that your dough is rolled out to an even 1/8 inch thickness throughout. Photo: Kate Williams\" width=\"1000\" height=\"630\" class=\"size-full wp-image-91004\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Make sure that your dough is rolled out to an even 1/8 inch thickness throughout. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>After about half an hour, the dough should be ready to go.\u003c/strong> Use a rolling pin to roll the dough out into a rough rectangle that measures 1/8 inch thick. The shape of the dough isn’t terribly important, but the thickness is. Evenly rolled dough makes for evenly cooked crackers. Now sprinkle the dough with a little more salt, and use the rolling pin to lightly press it into the dough.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>You can cut the crackers as large or small as you’d like.\u003c/strong> If you’ve got miniature cookie cutters, you can use those, or cut them out free-hand. Here, I’ve used a fluted pastry cutter for wavy edges. To best mimic Cheez-Its, cut the dough into 1-inch squares. If you end up with scraps of dough, re-roll and re-cut them to form additional crackers. \u003c/p>\n\u003cfigure id=\"attachment_91000\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cutting-out-crackers-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cutting-out-crackers-2.jpg\" alt=\"Use a fluted pastry cutter for the most Cheez-It-like results. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use a fluted pastry cutter for the most Cheez-It-like results. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>T\u003cstrong>ransfer the cracker dough to parchment-lined baking sheets and use a fork or a skewer to “dock” the dough.\u003c/strong> “Docking” simply means to dimple or press holes into the dough to prevent it from bubbling during cooking. Cheez-Its have a single hole in the center, which is what I’ve done here.\u003c/p>\n\u003cp>\u003cstrong>Now all that’s left to do is to bake off the crackers.\u003c/strong> They’ll only take 15 minutes or so in a 375 degree oven, and they emerge golden brown and crisp. Try and let them cool completely before digging in. And be sure to save a few cups to give away as gifts. It is the holiday season, after all.\u003c/p>\n\u003cfigure id=\"attachment_90998\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/baked-crackers-on-baking-sheet.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/baked-crackers-on-baking-sheet.jpg\" alt=\"Homemade cheese crackers with black pepper. Photo: Kate Williams\" width=\"1000\" height=\"734\" class=\"size-full wp-image-90998\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade cheese crackers with black pepper. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Cheese Crackers\u003c/h3>\n\u003cp>\u003cem>Makes about 4 cups\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> You can customize these crackers using your own favorite cheeses. I’d recommend that at least half of the blend is made up of a semi-firm cheese like Cheddar or Jack for structural integrity. You can also substitute another spice (or two) for the black pepper.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>6 ounces cheese, finely grated (I like 4 ounces of sharp white cheddar and 2 ounces of Parmesan)\u003c/li>\n\u003cli>4 tablespoons unsalted butter, softened\u003c/li>\n\u003cli>1 teaspoon kosher salt, divided\u003c/li>\n\u003cli>1 teaspoon freshly ground black pepper (optional)\u003c/li>\n\u003cli>3 1/2 ounces (1/2 cup plus 2 tablespoons) all-purpose flour, plus more for rolling\u003c/li>\n\u003cli>2 tablespoons cornstarch\u003c/li>\n\u003cli>2–3 tablespoons water\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Combine the cheese, butter, 1/2 teaspoon salt, and black pepper in the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer to medium speed and beat until the butter and cheese are uniformly combined, about 1 minute.\u003c/li>\n\u003cli>Add the flour and cornstarch and beat on low speed until combined, about 1 minute. Add 2 tablespoons water and beat on low speed to incorporate. If the dough still seems dry, add the remaining tablespoon of water and mix on low to combine. The dough should be smooth and malleable.\u003c/li>\n\u003cli>Transfer the dough to a lightly floured counter and shape into a disk. Wrap in plastic wrap and refrigerate until chilled, about 30 minutes.\u003c/li>\n\u003cli>Preheat the oven to 375 degrees and line two baking sheets with parchment paper.\u003c/li>\n\u003cli>Remove the dough from the refrigerator, unwrap, and place on a lightly-floured countertop. Use a rolling pin to roll the dough into a rough rectangle that measures 1/8 inch thick. Make sure the dough is at an even thickness throughout. Sprinkle the dough with the remaining 1/2 teaspoon salt and use the rolling pin to gently press the salt into the dough.\u003c/li>\n\u003cli>Using a fluted pastry cutter, pizza cutter, or knife, cut the dough into 1-inch squares. Transfer the squares to the prepared baking sheets, leaving at least 1/2 inch between squares. Gather any dough scraps, re-roll to an 1/8 inch thickness, and cut into 1-inch squares. Use the dull end of a wooden skewer to press a hole through the center of each square.\u003c/li>\n\u003cli>Bake crackers until crisp and golden brown, 15 to 18 minutes, rotating the baking sheets halfway through baking time. Let the crackers cool on the baking sheets set on wire racks before storing in an airtight container. The crackers will keep for 5 to 7 days at room temperature.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Forget store-bought Cheez-Its. The best savory, cheese-filled nibbles are made at home with plenty of real cheese. Homemade crackers seem intimidating, but they're basically just savory cookies -- something anyone can make. Plus, a jar of these crackers makes a great stocking stuffer or hostess gift for the holidays. Kate Williams will show you how.","status":"publish","parent":0,"modified":1481594074,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":1271},"headData":{"title":"Bake Homemade Cheese Crackers for Holiday Gift-Giving | KQED","description":"Forget store-bought Cheez-Its. The best savory, cheese-filled nibbles are made at home with plenty of real cheese. Homemade crackers seem intimidating, but they're basically just savory cookies -- something anyone can make. Plus, a jar of these crackers makes a great stocking stuffer or hostess gift for the holidays. Kate Williams will show you how.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bake Homemade Cheese Crackers for Holiday Gift-Giving","datePublished":"2014-12-17T16:31:16.000Z","dateModified":"2016-12-13T01:54:34.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"90996 http://blogs.kqed.org/bayareabites/?p=90996","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/12/17/bake-homemade-cheese-crackers-for-holiday-gift-giving/","disqusTitle":"Bake Homemade Cheese Crackers for Holiday Gift-Giving","path":"/bayareabites/90996/bake-homemade-cheese-crackers-for-holiday-gift-giving","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_90999\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/bowl-of-crackers-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/bowl-of-crackers-1.jpg\" alt=\"Homemade cheese crackers with black pepper. Photo: Kate Williams\" width=\"1000\" height=\"722\" class=\"size-full wp-image-90999\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade cheese crackers with black pepper. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>When I was a kid, I had a borderline obsession with White Cheddar Cheez-It crackers. I actually wouldn’t even touch the standard orange variety — their bright color simply couldn’t compete with that finger-licking white powder coating each of my favorite crackers. I’ve stopped buying Cheez-Its myself (they’re dangerous to have in the kitchen), but I’ll still gladly dig into a box should it appear at a friend’s house. \u003c/p>\n\u003cp>Even better than these clandestine nibbles are cheese crackers made at home. Sure, they may not come coated in cheese powder, but their flavor is unmatched by anything you can find in the store. Plus, you can customize the cheese blend, as well as add any flavorful accoutrements, as you see fit. Homemade crackers seem intimidating, but they're basically just savory cookies — something anyone can make. Plus, a jar of these crackers makes a great stocking stuffer or hostess gift for the holidays.\u003c/p>\n\u003cfigure id=\"attachment_91001\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/grated-cheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/grated-cheese.jpg\" alt=\"Finely grate the cheese for best results. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91001\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Finely grate the cheese for best results. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Start by gathering your cheese.\u003c/strong> I like to use a mix of sharp white cheddar for nostalgia’s sake and Parmesan for its salty aged flavor. You can use a different mix if you prefer, but don’t go overboard with soft cheeses like blue, chevre, or mozzarella. The crackers won’t hold up as well. Finely grate the cheese to make sure that it fully incorporates into the cracker dough.\u003c/p>\n\u003cp>\u003cstrong>From here, the cracker recipe proceeds just like cookies:\u003c/strong> First, cream butter together with the cheese. A stand mixer makes the dough super easy to throw together, but you could make it by hand if you don’t have a mixer. I also like to add salt and a hefty dose of cracked black pepper. The pepper is an excellent foil to the salty, creamy cheese, but feel free to go crazy with whatever spices you like. Smoked paprika would taste great, as would herbes de Provence. \u003c/p>\n\u003cfigure id=\"attachment_91002\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/ground-pepper.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/ground-pepper.jpg\" alt=\"A full teaspoon of freshly ground black pepper adds a bite to these crackers. Photo: Kate Williams\" width=\"1000\" height=\"691\" class=\"size-full wp-image-91002\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A full teaspoon of freshly ground black pepper adds a bite to these crackers. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Next, mix in the dry ingredients.\u003c/strong> I use a blend of all-purpose flour and cornstarch. Why? The cornstarch lowers the gluten content of the dough. Unlike cookies, these crackers don’t contain a ton of butter, which coats the flour and prevents long strands of gluten from forming. Long gluten strands equal tough crackers — not a good thing. Adding a bit of cornstarch makes up for the low amount of butter, and it keeps the crackers crisp and light. \u003c/p>\n\u003cfigure id=\"attachment_91003\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mixed-dough.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mixed-dough.jpg\" alt=\"The cracker dough comes together in a matter of minutes. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91003\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The cracker dough comes together in a matter of minutes. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Once the flour is mixed in, you’ll need to add a bit of water to bring the dough together.\u003c/strong> Start with two tablespoons and only add more if the dough needs it. Turn the dough out onto a floured counter, shape it into a disk, wrap it in plastic, and transfer it to the fridge to chill. \u003c/p>\n\u003cfigure id=\"attachment_91004\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rolling-out-dough.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rolling-out-dough.jpg\" alt=\"Make sure that your dough is rolled out to an even 1/8 inch thickness throughout. Photo: Kate Williams\" width=\"1000\" height=\"630\" class=\"size-full wp-image-91004\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Make sure that your dough is rolled out to an even 1/8 inch thickness throughout. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>After about half an hour, the dough should be ready to go.\u003c/strong> Use a rolling pin to roll the dough out into a rough rectangle that measures 1/8 inch thick. The shape of the dough isn’t terribly important, but the thickness is. Evenly rolled dough makes for evenly cooked crackers. Now sprinkle the dough with a little more salt, and use the rolling pin to lightly press it into the dough.\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>You can cut the crackers as large or small as you’d like.\u003c/strong> If you’ve got miniature cookie cutters, you can use those, or cut them out free-hand. Here, I’ve used a fluted pastry cutter for wavy edges. To best mimic Cheez-Its, cut the dough into 1-inch squares. If you end up with scraps of dough, re-roll and re-cut them to form additional crackers. \u003c/p>\n\u003cfigure id=\"attachment_91000\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cutting-out-crackers-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cutting-out-crackers-2.jpg\" alt=\"Use a fluted pastry cutter for the most Cheez-It-like results. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use a fluted pastry cutter for the most Cheez-It-like results. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>T\u003cstrong>ransfer the cracker dough to parchment-lined baking sheets and use a fork or a skewer to “dock” the dough.\u003c/strong> “Docking” simply means to dimple or press holes into the dough to prevent it from bubbling during cooking. Cheez-Its have a single hole in the center, which is what I’ve done here.\u003c/p>\n\u003cp>\u003cstrong>Now all that’s left to do is to bake off the crackers.\u003c/strong> They’ll only take 15 minutes or so in a 375 degree oven, and they emerge golden brown and crisp. Try and let them cool completely before digging in. And be sure to save a few cups to give away as gifts. It is the holiday season, after all.\u003c/p>\n\u003cfigure id=\"attachment_90998\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/baked-crackers-on-baking-sheet.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/baked-crackers-on-baking-sheet.jpg\" alt=\"Homemade cheese crackers with black pepper. Photo: Kate Williams\" width=\"1000\" height=\"734\" class=\"size-full wp-image-90998\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade cheese crackers with black pepper. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Cheese Crackers\u003c/h3>\n\u003cp>\u003cem>Makes about 4 cups\u003c/em>\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>Note:\u003c/strong> You can customize these crackers using your own favorite cheeses. I’d recommend that at least half of the blend is made up of a semi-firm cheese like Cheddar or Jack for structural integrity. You can also substitute another spice (or two) for the black pepper.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>6 ounces cheese, finely grated (I like 4 ounces of sharp white cheddar and 2 ounces of Parmesan)\u003c/li>\n\u003cli>4 tablespoons unsalted butter, softened\u003c/li>\n\u003cli>1 teaspoon kosher salt, divided\u003c/li>\n\u003cli>1 teaspoon freshly ground black pepper (optional)\u003c/li>\n\u003cli>3 1/2 ounces (1/2 cup plus 2 tablespoons) all-purpose flour, plus more for rolling\u003c/li>\n\u003cli>2 tablespoons cornstarch\u003c/li>\n\u003cli>2–3 tablespoons water\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Combine the cheese, butter, 1/2 teaspoon salt, and black pepper in the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer to medium speed and beat until the butter and cheese are uniformly combined, about 1 minute.\u003c/li>\n\u003cli>Add the flour and cornstarch and beat on low speed until combined, about 1 minute. Add 2 tablespoons water and beat on low speed to incorporate. If the dough still seems dry, add the remaining tablespoon of water and mix on low to combine. The dough should be smooth and malleable.\u003c/li>\n\u003cli>Transfer the dough to a lightly floured counter and shape into a disk. Wrap in plastic wrap and refrigerate until chilled, about 30 minutes.\u003c/li>\n\u003cli>Preheat the oven to 375 degrees and line two baking sheets with parchment paper.\u003c/li>\n\u003cli>Remove the dough from the refrigerator, unwrap, and place on a lightly-floured countertop. Use a rolling pin to roll the dough into a rough rectangle that measures 1/8 inch thick. Make sure the dough is at an even thickness throughout. Sprinkle the dough with the remaining 1/2 teaspoon salt and use the rolling pin to gently press the salt into the dough.\u003c/li>\n\u003cli>Using a fluted pastry cutter, pizza cutter, or knife, cut the dough into 1-inch squares. Transfer the squares to the prepared baking sheets, leaving at least 1/2 inch between squares. Gather any dough scraps, re-roll to an 1/8 inch thickness, and cut into 1-inch squares. Use the dull end of a wooden skewer to press a hole through the center of each square.\u003c/li>\n\u003cli>Bake crackers until crisp and golden brown, 15 to 18 minutes, rotating the baking sheets halfway through baking time. Let the crackers cool on the baking sheets set on wire racks before storing in an airtight container. The crackers will keep for 5 to 7 days at room temperature.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/90996/bake-homemade-cheese-crackers-for-holiday-gift-giving","authors":["5485"],"series":["bayareabites_15122"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_188","bayareabites_12744","bayareabites_2695","bayareabites_2638","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_14750","bayareabites_14017","bayareabites_558","bayareabites_3688","bayareabites_11449","bayareabites_1320","bayareabites_69","bayareabites_1684"],"featImg":"bayareabites_90999","label":"bayareabites_15122"},"bayareabites_9239":{"type":"posts","id":"bayareabites_9239","meta":{"index":"posts_1591205157","site":"bayareabites","id":"9239","score":null,"sort":[1261859811000]},"guestAuthors":[],"slug":"mcquades-celtic-chutney","title":"McQuade's Celtic Chutney","publishDate":1261859811,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/celtic-chutney-cheese500.jpg\" alt=\"fig chutney with cheese, crackers, and cashews. Photo by Scott Hawkins\" title=\"fig chutney with cheese, crackers, and cashews. Photo by Scott Hawkins\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-9277\">\u003cem>Fig chutney with cheese, crackers, and cashews.\u003c/em>\u003c/p>\n\u003cp>Did you like your presents? Although I was hoping for cashmere socks, the funniest, \u003ca href=\"http://www.etsy.com/view_listing.php?listing_id=37228555&ref=sr_gallery_1&&ga_search_query=bird+with+french+fry&ga_search_type=handmade&ga_page=&includes%5B%5D=tags&includes%5B%5D=title\">etsy\u003c/a>-est thing I got this year was a little poster from my sister, printed in block type, that read, \"Today I will be happier than a bird with a French fry.\" Words to live by, my friends!\u003c/p>\n\u003cp>And what else do you have, in the holiday aftermath? The days after Christmas are often the best part, when the stress-inducing members of the family have gone up to the Wharf or down to Disneyland, and you're left with the fun sibs, the leftover booze, and a fridge full of leftover cold turkey and ham. \u003c/p>\n\u003cp>What's better than a stiff drink and a ham-and-turkey sandwich with people you never have to impress? I'll tell you: a ham-and-turkey sandwich dolloped with chutney, that's what. And not just any common-or-garden chutney, no sirree Bob, but \u003ca href=\"http://www.mcquadechutneys.com\">McQuade's Celtic Chutney\u003c/a>, made by red-headed Scotswoman Alison McQuade in small, aromatic batches, just like you would at home, if you were lucky enough to come from chutney-making people. \u003c/p>\n\u003cp>Hailing from Glasgow, McQuade comes by the Celtic appellation honestly, but her chutneys have a distinct California twist, thanks to the spark of heat and spice that zaps each one. Habanero and apple, fig and ginger (made with dried figs), and spiced apple are her mainstays, with other varieties rotated in depending on what's in season. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Walking through the darkened downtown San Francisco restaurant where McQuade rents kitchen space in the off hours, I could smell the sharp, sweet zip of spice and vinegar the moment I stepped in from the street. Back in the small, fluorescent-lit kitchen, McQuade and an assistant are stirring two pots on the stove, each half-full chopped figs, cider vinegar, brown sugar, raisins, apples, lemon zest and a plum pudding's worth of spices—nutmeg, ginger, allspice, cloves, cinnamon—all cooking down to a rich and fragrant gloss. \u003c/p>\n\u003cp>On the counter are boxes of fresh Fuyu persimmons, a backyard gift from the owners of the Hidden Vine wine bar nearby, a favorite hangout of McQuade's. They'll go into a new winter favorite, persimmon-habanero chutney. At the cozy Farm:Table cafe just a few blocks away (where McQuade often starts her day), jars of ruby cranberry-mandarin Christmas chutney are stacked up by the cash register. For McQuade, the chutney business is as much about building relationships and forging community as it is about filling jars. \u003c/p>\n\u003cp>Much of McQuade's ingredients are sourced locally, from farms like Torey's Farms, which she loves for their top-quality stone fruit and citrus. Cooking in small quantities (each batch usually fills about 30 7-oz jars) allows for a lot of flexibility. If something good turns up—fresh spring rhubarb, those backyard persimmons, a great deal on bananas or pineapple—she can adjust (or invent) a recipe on the spot, tossing the new variety into her ever-evolving product line.\u003c/p>\n\u003cp>Like many small-scale food artisans, McQuade had a long professional career first, working for the British Consulate and at law firms in both New York and Los Angeles. Missing the chutneys her grandmother had made while she was growing up in Scotland, she set to making a few jars for family and friends, bringing them to parties and giving it as gifts. Her hairdresser happened to try some, and a few days later called her from the salon. Get down here now with your chutney, she demanded. There's someone here who needs to try it. McQuade, mystified but intrigued, grabbed a few jars and headed over. The woman in question took a taste and asked for 60 cases on the spot. \u003c/p>\n\u003cp>She turned out to be Peggy Smith, one of the founders of Cowgirl Creamery, whose cheese shops have remained one of McQuade's best customers. That was 5 years ago, and now McQuade's chutneys are available in shops throughout the Bay Area, including Bi-Rite, Falletti's, Tomales Bay Foods, Whole Foods, Cheese Plus, and more. Restaurant and bars like Range, Hidden Vine, and the St. Francis Hotel's Clock Bar have found uses for her sweet-spicy-tangy spreads, adding it to cheese plates, even putting it into cocktails themselves. \u003c/p>\n\u003cp>Lately, she's been exploring more savory ways of using her chutneys, like shrimp stir-fry made with habanero chutney, or pork roast glazed with fig. Scrambled eggs, cheddar cheese, blue cheese, just about any kind of cold meat or sandwich: they're all the better for a smear of chutney to keep out the cold. Even peanut butter's better for a chutney hookup: the late (and much-loved) novelist and food writer Laurie Colwin often waxed rhapsodic about chutney, fondly recalling a tiny, perfect peanut butter-and-chutney sandwich she'd been served once at a cocktail party. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For next year, McQuade is working on a line of savory shortbreads flavored with fresh herbs like thyme and rosemary. Will they go with chutney? Did you even have to ask? \u003c/p>\n\n","blocks":[],"excerpt":"What's better than a stiff drink and a ham-and-turkey sandwich with people you never have to impress? I'll tell you: a ham-and-turkey sandwich dolloped with chutney, that's what. And not just any common-or-garden chutney, no sirree Bob, but McQuade's Celtic Chutney, made by red-headed Scotswoman Alison McQuade in small, aromatic batches, just like you would at home, if you were lucky enough to come from chutney-making people. \r\n\r\n","status":"publish","parent":0,"modified":1327983811,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":866},"headData":{"title":"McQuade's Celtic Chutney | KQED","description":"What's better than a stiff drink and a ham-and-turkey sandwich with people you never have to impress? I'll tell you: a ham-and-turkey sandwich dolloped with chutney, that's what. And not just any common-or-garden chutney, no sirree Bob, but McQuade's Celtic Chutney, made by red-headed Scotswoman Alison McQuade in small, aromatic batches, just like you would at home, if you were lucky enough to come from chutney-making people. \r\n\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"McQuade's Celtic Chutney","datePublished":"2009-12-26T20:36:51.000Z","dateModified":"2012-01-31T04:23:31.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"9239 http://blogs.kqed.org/bayareabites/?p=9239","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/12/26/mcquades-celtic-chutney/","disqusTitle":"McQuade's Celtic Chutney","path":"/bayareabites/9239/mcquades-celtic-chutney","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/celtic-chutney-cheese500.jpg\" alt=\"fig chutney with cheese, crackers, and cashews. Photo by Scott Hawkins\" title=\"fig chutney with cheese, crackers, and cashews. Photo by Scott Hawkins\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-9277\">\u003cem>Fig chutney with cheese, crackers, and cashews.\u003c/em>\u003c/p>\n\u003cp>Did you like your presents? Although I was hoping for cashmere socks, the funniest, \u003ca href=\"http://www.etsy.com/view_listing.php?listing_id=37228555&ref=sr_gallery_1&&ga_search_query=bird+with+french+fry&ga_search_type=handmade&ga_page=&includes%5B%5D=tags&includes%5B%5D=title\">etsy\u003c/a>-est thing I got this year was a little poster from my sister, printed in block type, that read, \"Today I will be happier than a bird with a French fry.\" Words to live by, my friends!\u003c/p>\n\u003cp>And what else do you have, in the holiday aftermath? The days after Christmas are often the best part, when the stress-inducing members of the family have gone up to the Wharf or down to Disneyland, and you're left with the fun sibs, the leftover booze, and a fridge full of leftover cold turkey and ham. \u003c/p>\n\u003cp>What's better than a stiff drink and a ham-and-turkey sandwich with people you never have to impress? I'll tell you: a ham-and-turkey sandwich dolloped with chutney, that's what. And not just any common-or-garden chutney, no sirree Bob, but \u003ca href=\"http://www.mcquadechutneys.com\">McQuade's Celtic Chutney\u003c/a>, made by red-headed Scotswoman Alison McQuade in small, aromatic batches, just like you would at home, if you were lucky enough to come from chutney-making people. \u003c/p>\n\u003cp>Hailing from Glasgow, McQuade comes by the Celtic appellation honestly, but her chutneys have a distinct California twist, thanks to the spark of heat and spice that zaps each one. Habanero and apple, fig and ginger (made with dried figs), and spiced apple are her mainstays, with other varieties rotated in depending on what's in season. \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>Walking through the darkened downtown San Francisco restaurant where McQuade rents kitchen space in the off hours, I could smell the sharp, sweet zip of spice and vinegar the moment I stepped in from the street. Back in the small, fluorescent-lit kitchen, McQuade and an assistant are stirring two pots on the stove, each half-full chopped figs, cider vinegar, brown sugar, raisins, apples, lemon zest and a plum pudding's worth of spices—nutmeg, ginger, allspice, cloves, cinnamon—all cooking down to a rich and fragrant gloss. \u003c/p>\n\u003cp>On the counter are boxes of fresh Fuyu persimmons, a backyard gift from the owners of the Hidden Vine wine bar nearby, a favorite hangout of McQuade's. They'll go into a new winter favorite, persimmon-habanero chutney. At the cozy Farm:Table cafe just a few blocks away (where McQuade often starts her day), jars of ruby cranberry-mandarin Christmas chutney are stacked up by the cash register. For McQuade, the chutney business is as much about building relationships and forging community as it is about filling jars. \u003c/p>\n\u003cp>Much of McQuade's ingredients are sourced locally, from farms like Torey's Farms, which she loves for their top-quality stone fruit and citrus. Cooking in small quantities (each batch usually fills about 30 7-oz jars) allows for a lot of flexibility. If something good turns up—fresh spring rhubarb, those backyard persimmons, a great deal on bananas or pineapple—she can adjust (or invent) a recipe on the spot, tossing the new variety into her ever-evolving product line.\u003c/p>\n\u003cp>Like many small-scale food artisans, McQuade had a long professional career first, working for the British Consulate and at law firms in both New York and Los Angeles. Missing the chutneys her grandmother had made while she was growing up in Scotland, she set to making a few jars for family and friends, bringing them to parties and giving it as gifts. Her hairdresser happened to try some, and a few days later called her from the salon. Get down here now with your chutney, she demanded. There's someone here who needs to try it. McQuade, mystified but intrigued, grabbed a few jars and headed over. The woman in question took a taste and asked for 60 cases on the spot. \u003c/p>\n\u003cp>She turned out to be Peggy Smith, one of the founders of Cowgirl Creamery, whose cheese shops have remained one of McQuade's best customers. That was 5 years ago, and now McQuade's chutneys are available in shops throughout the Bay Area, including Bi-Rite, Falletti's, Tomales Bay Foods, Whole Foods, Cheese Plus, and more. Restaurant and bars like Range, Hidden Vine, and the St. Francis Hotel's Clock Bar have found uses for her sweet-spicy-tangy spreads, adding it to cheese plates, even putting it into cocktails themselves. \u003c/p>\n\u003cp>Lately, she's been exploring more savory ways of using her chutneys, like shrimp stir-fry made with habanero chutney, or pork roast glazed with fig. Scrambled eggs, cheddar cheese, blue cheese, just about any kind of cold meat or sandwich: they're all the better for a smear of chutney to keep out the cold. Even peanut butter's better for a chutney hookup: the late (and much-loved) novelist and food writer Laurie Colwin often waxed rhapsodic about chutney, fondly recalling a tiny, perfect peanut butter-and-chutney sandwich she'd been served once at a cocktail party. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For next year, McQuade is working on a line of savory shortbreads flavored with fresh herbs like thyme and rosemary. Will they go with chutney? Did you even have to ask? \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/9239/mcquades-celtic-chutney","authors":["5038"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1763","bayareabites_1875"],"tags":["bayareabites_345","bayareabites_404","bayareabites_1319","bayareabites_1356","bayareabites_3103","bayareabites_3196","bayareabites_1320","bayareabites_3195"],"label":"bayareabites"},"bayareabites_1388":{"type":"posts","id":"bayareabites_1388","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1388","score":null,"sort":[1219775290000]},"guestAuthors":[],"slug":"etsy-handmade-gifts-for-food-loving-friends","title":"Etsy: Handmade Gifts for Food-Loving Friends","publishDate":1219775290,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.etsy.com/view_listing.php?ref=vt_related_1&listing_id=12450277\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/bellabeeapron.jpg\" alt=\"bella bee apron\">\u003c/a>\u003c/p>\n\u003cp>I have a really amazing circle of friends and family. Because of this, I am always on the lookout for great gifts that are easy on the wallet, and that hold to my buying philosophy: buy from mom-and-pop shops over chain superstores whenever possible. While I definitely have some San Francisco stores that I frequent in order to find unique gifts, my obsession lately has been \u003ca href=\"http://www.etsy.com\">Etsy\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.etsy.com\">Etsy\u003c/a> is an online marketplace of over 100,000 sellers who sell all things handmade.\u003c/p>\n\u003cp>I've had particular luck using \u003ca href=\"http://www.etsy.com\">Etsy\u003c/a> for my food-loving friends.\u003c/p>\n\u003cp>A couple of months ago, I purchased the above apron from \u003ca href=\"http://www.BellaBee.net\">Bella Bee Designs\u003c/a>. Wendy at Bella Bee uses fantastic fabrics, and is currently selling aprons, napkins and totes. As has been the case with all of my Etsy transactions, customer service was friendly and she even worked with me to get a gift out very quickly to a friend. The friend was thrilled, and by the time I saw the apron I was jealous that I hadn't bought one for myself. I am really looking forward to buying more gifts from Bella Bee Designs.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.etsy.com/view_listing.php?listing_id=14505281\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/peapodnecklace.jpg\" alt=\"pea pod necklace\">\u003c/a>\u003c/p>\n\u003cp>This necklace was a purchase for myself about a year ago. \u003ca href=\"http://www.etsy.com/view_listing.php?listing_id=14505281\">It was made by \u003c/a>\u003ca href=\"http://www.etsy.com/shop.php?user_id=8298\">Rachael Sudlow\u003c/a>, and I love wearing it to the farmers market during sweet pea season. Sudlow also makes this \u003ca href=\"http://www.etsy.com/view_listing.php?listing_id=14538137\">cute cupcake necklace\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.etsy.com/view_listing.php?listing_id=10450917\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/sushiset.jpg\" alt=\"sushi set\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.etsy.com/shop.php?user_id=80838\">Sumiko\u003c/a> makes really beautiful pottery including the sushi set above. I was so pleased when I purchased this gift for a friend. Not only was the sushi set exactly as advertised, but the wrapping and attention to packaging detail was impeccable. I have my eye on this \u003ca href=\"http://www.etsy.com/view_listing.php?listing_id=14269209\">olive plate\u003c/a> as a purchase for myself.\u003c/p>\n\u003cp>It's hard to go wrong with \u003ca href=\"http://www.etsy.com\">Etsy\u003c/a>. It seems to be a relatively safe buying environment, and I've never had trouble receiving a purchased item. I keep an eye on ratings and feedback which are available for every seller. If I'm purchasing from a seller with relatively few ratings, I use a little more caution than I do from sellers with many high ratings.\u003c/p>\n\u003cp>In gathering links for this story, I came across several new Etsy items that I'd like to purchase including \u003ca href=\"http://www.etsy.com/view_listing.php?ref=sr_list_10&listing_id=14592923\">a hemp tote bag from Uzura\u003c/a>, \u003ca href=\"http://www.etsy.com/view_listing.php?listing_id=10897308\">this \"pretty peas\" bag from dailybread\u003c/a>, \u003ca href=\"http://www.etsy.com/view_listing.php?ref=cat1_list_9&listing_id=14623553\">cute floursack towels from YourWayEmbroidery\u003c/a>, \u003ca href=\"http://www.etsy.com/view_listing.php?listing_id=8349200\">this lovely soup bowl from kimwestad\u003c/a>, and \u003ca href=\"http://www.etsy.com/view_listing.php?ref=sr_list_10&listing_id=13967219\">this gorgeous bag from iragrant\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>It's easy to spend a lot of time on Etsy. One search leads to another, and two hours later you are still clicking around looking at beautiful items. Etsy provides \u003ca href=\"http://www.etsy.com/buy.php\">some tools\u003c/a> to help you refine searches.\u003c/p>\n\u003cul>\n\u003cstrong>My favorite ways to search are:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.etsy.com/gift-guides/\">Using gift guides\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.etsy.com/featured_seller.php\">Checking out featured sellers\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.etsy.com/color.php\">By color\u003c/a>\u003c/li>\n\u003c/ul>\n\n","blocks":[],"excerpt":"I have a really amazing circle of friends and family. Because of this, I am always on the lookout for great gifts that are easy on the wallet, and that hold to my buying philosophy: buy from mom-and-pop shops over chain superstores whenever possible. While I definitely have some San Francisco stores that I frequent in order to find unique gifts, my obsession lately has been \u003ca href=\"http://www.etsy.com\">Etsy\u003c/a>. \r\n","status":"publish","parent":0,"modified":1219775788,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":454},"headData":{"title":"Etsy: Handmade Gifts for Food-Loving Friends | KQED","description":"I have a really amazing circle of friends and family. Because of this, I am always on the lookout for great gifts that are easy on the wallet, and that hold to my buying philosophy: buy from mom-and-pop shops over chain superstores whenever possible. While I definitely have some San Francisco stores that I frequent in order to find unique gifts, my obsession lately has been Etsy. \r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Etsy: Handmade Gifts for Food-Loving Friends","datePublished":"2008-08-26T18:28:10.000Z","dateModified":"2008-08-26T18:36:28.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"1388 http://blogs.kqed.org/bayareabites/2008/08/26/etsy-handmade-gifts-for-food-loving-friends/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/08/26/etsy-handmade-gifts-for-food-loving-friends/","disqusTitle":"Etsy: Handmade Gifts for Food-Loving Friends","path":"/bayareabites/1388/etsy-handmade-gifts-for-food-loving-friends","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.etsy.com/view_listing.php?ref=vt_related_1&listing_id=12450277\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/bellabeeapron.jpg\" alt=\"bella bee apron\">\u003c/a>\u003c/p>\n\u003cp>I have a really amazing circle of friends and family. Because of this, I am always on the lookout for great gifts that are easy on the wallet, and that hold to my buying philosophy: buy from mom-and-pop shops over chain superstores whenever possible. While I definitely have some San Francisco stores that I frequent in order to find unique gifts, my obsession lately has been \u003ca href=\"http://www.etsy.com\">Etsy\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.etsy.com\">Etsy\u003c/a> is an online marketplace of over 100,000 sellers who sell all things handmade.\u003c/p>\n\u003cp>I've had particular luck using \u003ca href=\"http://www.etsy.com\">Etsy\u003c/a> for my food-loving friends.\u003c/p>\n\u003cp>A couple of months ago, I purchased the above apron from \u003ca href=\"http://www.BellaBee.net\">Bella Bee Designs\u003c/a>. Wendy at Bella Bee uses fantastic fabrics, and is currently selling aprons, napkins and totes. As has been the case with all of my Etsy transactions, customer service was friendly and she even worked with me to get a gift out very quickly to a friend. The friend was thrilled, and by the time I saw the apron I was jealous that I hadn't bought one for myself. I am really looking forward to buying more gifts from Bella Bee Designs.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.etsy.com/view_listing.php?listing_id=14505281\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/peapodnecklace.jpg\" alt=\"pea pod necklace\">\u003c/a>\u003c/p>\n\u003cp>This necklace was a purchase for myself about a year ago. \u003ca href=\"http://www.etsy.com/view_listing.php?listing_id=14505281\">It was made by \u003c/a>\u003ca href=\"http://www.etsy.com/shop.php?user_id=8298\">Rachael Sudlow\u003c/a>, and I love wearing it to the farmers market during sweet pea season. Sudlow also makes this \u003ca href=\"http://www.etsy.com/view_listing.php?listing_id=14538137\">cute cupcake necklace\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.etsy.com/view_listing.php?listing_id=10450917\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/sushiset.jpg\" alt=\"sushi set\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.etsy.com/shop.php?user_id=80838\">Sumiko\u003c/a> makes really beautiful pottery including the sushi set above. I was so pleased when I purchased this gift for a friend. Not only was the sushi set exactly as advertised, but the wrapping and attention to packaging detail was impeccable. I have my eye on this \u003ca href=\"http://www.etsy.com/view_listing.php?listing_id=14269209\">olive plate\u003c/a> as a purchase for myself.\u003c/p>\n\u003cp>It's hard to go wrong with \u003ca href=\"http://www.etsy.com\">Etsy\u003c/a>. It seems to be a relatively safe buying environment, and I've never had trouble receiving a purchased item. I keep an eye on ratings and feedback which are available for every seller. If I'm purchasing from a seller with relatively few ratings, I use a little more caution than I do from sellers with many high ratings.\u003c/p>\n\u003cp>In gathering links for this story, I came across several new Etsy items that I'd like to purchase including \u003ca href=\"http://www.etsy.com/view_listing.php?ref=sr_list_10&listing_id=14592923\">a hemp tote bag from Uzura\u003c/a>, \u003ca href=\"http://www.etsy.com/view_listing.php?listing_id=10897308\">this \"pretty peas\" bag from dailybread\u003c/a>, \u003ca href=\"http://www.etsy.com/view_listing.php?ref=cat1_list_9&listing_id=14623553\">cute floursack towels from YourWayEmbroidery\u003c/a>, \u003ca href=\"http://www.etsy.com/view_listing.php?listing_id=8349200\">this lovely soup bowl from kimwestad\u003c/a>, and \u003ca href=\"http://www.etsy.com/view_listing.php?ref=sr_list_10&listing_id=13967219\">this gorgeous bag from iragrant\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>It's easy to spend a lot of time on Etsy. One search leads to another, and two hours later you are still clicking around looking at beautiful items. Etsy provides \u003ca href=\"http://www.etsy.com/buy.php\">some tools\u003c/a> to help you refine searches.\u003c/p>\n\u003cul>\n\u003cstrong>My favorite ways to search are:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.etsy.com/gift-guides/\">Using gift guides\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.etsy.com/featured_seller.php\">Checking out featured sellers\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.etsy.com/color.php\">By color\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1388/etsy-handmade-gifts-for-food-loving-friends","authors":["5019"],"categories":["bayareabites_1321","bayareabites_2407"],"tags":["bayareabites_1319","bayareabites_1320"],"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/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"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. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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